Traditional Fermented Foods detail syllabus for Food Technology (FT), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT074), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, and credits do visit complete sem subjects post given below.
For all other ft 7th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 7th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. For all other Departmental Elective-4 subjects do refer to Departmental Elective-4. The detail syllabus for traditional fermented foods is as follows.
Unit I
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Unit II
Preparation and Maintenance of Bacterial, Yeast and Mold cultures for food fermentations. Lactic acid bacteria-activities and health-promoting effects. Mushrooms: Cultivation and preservation.
Unit III
Fermented Dairy Products: Cheeses, Curd and Yoghurt, Butter milk and the fermented milks. Spoilages and defects of fermented dairy products and their control. Fermented meat and fish products.
Unit IV
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Unit V
Production of Baker’s Yeast, Microbial Proteins and fats, Food enzymes, and Food additives. Oriental fermented foods.
Reference Books:
- K.H. Steinkrus : Handbook of Indigenous Fermented Foods, Marcel Dekker, Inc
- Sukumar De: Outlines of Dairy Technology, Oxford University Press, 1980
- Prescott & Dunn Industrial Microbiology, CBS Publishers and Distributors, 2004
- L.E. Casida Industrial Microbiology, John Wiley & Sons Canada, Limited, 1986
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 regulation do visit Ft 7th Sem syllabus for 2019-20 Regulation.
Don’t forget to download iStudy for the latest syllabus, results, class timetable and more.