{"id":6017,"date":"2020-02-10T02:57:48","date_gmt":"2020-02-10T02:57:48","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/composition-quality-and-safety-of-foods-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/"},"modified":"2020-07-19T20:03:06","modified_gmt":"2020-07-19T20:03:06","slug":"composition-quality-and-safety-of-foods-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/composition-quality-and-safety-of-foods-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/","title":{"rendered":"Composition, Quality and Safety of Foods FT 3rd Sem Syllabus for AKTU B.Tech 2019-20 Scheme"},"content":{"rendered":"

Composition, Quality and Safety of Foods detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU<\/a> official website and presented for AKTU students. The course code (KFT301), and for exam duration, Teaching Hr\/Week, Practical Hr\/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.<\/p>\n

For all other ft 3rd sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 3rd Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects<\/a>. The detail syllabus for composition, quality and safety of foods is as follows.<\/p>\n

Unit I<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit II<\/h4>\n
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  1. Carbohydrates: Classes, Nomenclature and structure. Dietary utilization and disturbances<\/li>\n
  2. Lipids: Definition, Classification and structure: Fatty acids composition of natural lipids of plants and animal origin<\/li>\n
  3. Essential fatty acids. Role and use of natural lipids and tailor made fats in foods.<\/li>\n<\/ol>\n

    Unit III<\/h4>\n
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    1. Protein: Physico-chemical properties of amino acids, peptides and proteins, structure-function relationship of proteins<\/li>\n
    2. Essential Amino acids. Nutritional attributes of food and their implications<\/li>\n<\/ol>\n

      Unit IV<\/h4>\n

      For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

      Unit V<\/h4>\n
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      1. Safety: Operational sense of food safety, Potential Food derived health hazards-Microbial contamination<\/li>\n
      2. Pesticide residues, Environmental Contamination. Risk and risk assessment.<\/li>\n
      3. HACCP. Adulteration in Foods. Testing food for its safety.<\/li>\n<\/ol>\n

        Course Objectives:<\/h4>\n

        To provide basic knowledge of Composition and Nutritional value of foods, Quality of Foods the relevant parameters and information about Safety of foods.<\/p>\n

        Course Outcomes:<\/h4>\n

        After successful completion of the course the students will be able to:<\/p>\n