Food Process Engineering detailed Syllabus for Biotechnology Engineering (BIOTECH), 2018 scheme has been taken from the VTUs official website and presented for the VTU students. For Course Code, Subject Names, Teaching Department, Paper Setting Board, Theory Lectures, Tutorial, Practical/Drawing, Duration in Hours, CIE Marks, Total Marks, Credits and other information, visit full semester subjects post given below. The Syllabus PDF files can also be downloaded from the official website of the university.
For all the other VTU BIOTECH 6th Sem Syllabus for BE 2018 Scheme, visit Biotechnology Engineering 6th Sem 2018 Scheme.
For all the (Professional Elective-1) subjects refer to Professional Elective-1 Scheme. The detail syllabus for food process engineering is as follows.
Course Objectives:
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Module 1
FOOD SCIENCE & FOOD NUTRITION Introduction, history, constituents of food, Regulation of food intake colloidal systems in food, stability of colloidal systems, Carbohydrates, Starches, Proteins, Fats in food, sugars in food, Minerals, Aroma compounds and flavors in food, Browning reactions, anti-nutritional factors in foods, Rancidity of food factors affecting rancidity, preventive measures. Metabolism in starvation and malnutrition, Diet and nutrition in India, Food faddism and faulty food habits.
Module 2
MICROBIAL SPOILAGE, DETECTION Intrinsic and extrinsic factors influences the growth of microorganism in food, primary sources of microorganisms found in foods, Synopsis of common food-borne bacteria, genera of molds, genera of yeasts, Food borne infection and intoxication. Brief discussions on food borne gastroenteritis caused by Salmonella, Shigella, Listeria, Staphylococcus, Clostridium, Vibrio, Yersinia and Campylobacter Microbial detection in food: Culture, Microscopic & sampling methods, Conventional SPC, Membrane filters, microscope colony Counts, Agar droplets, Dry films, Most probable nos. (MPN), Dye-reduction, roll tube, microscopic count (DMC).
Module 3
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Module 4
FOOD INDUSTRY AND BIOTECHNOLOGY IN FOOD Characteristics of food industry. Food manufacturing and processing, objectives of food processing, effect of food processing on food constituents, methods of evaluation of food, proximate analysis of food constituents, Nutritional value, labeling of constituents, (Soya foods, organic foods, dietary foods, (for individuals, for specific groups),nutritional food supplements, Food packaging, edible films, Factors influencing food product development, marketing and promotional strategies. Applications of Biotechnology in food industry, Nutraceuticals, flavonoids, antioxidants, vitamins, enzymes in food industry, economic aspects, enzyme generation of flavor and aroma compounds.
Module 5
FOOD TECHNOLOGY
Properties of foods and processing theory, Process control, Raw material processing, Thermal properties of frozen foods, Prediction of freezing rates, Food freezing equipments: Air blast freezers, plate freezers and immersion freezers. Food dehydration: estimation of drying time, constant rate period and falling rate period. Equipments: fixed tray dehydration, cabinet drying, tunnel drying. Equipments related to pulping, fruit juice extraction, dehulling and distillation, Food safety (HACCP and FSO systems), good manufacturing practice and quality assurance. Current technologies and Future Scope.
Course Outcomes:
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Question paper pattern:
- The question paper will have ten full questions carryin
- Each full question will be for 20 marks.
- There will be two full questions (with a maximum of fo
- Each full question will have sub- question covering all
- The students will have to answer five full questions, se equal marks. ur sub- questions) from each module. the topics under a module. lecting one full question from each module.
Text Books:
- Food microbiology William C Frazier and Westhoff Dennis C Tata McGraw Hill publication 5th Edn 2013
- Food Biotechnology KalidasShetty CRC Press 2nd Edn 2005
- Food Biotechnology J Polak, J Tramper and S Bielecki Elsevier Science 2000
Reference Books:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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For the detail Syllabus of all other subjects of BE (BIOTECH) 6th Sem, visit Biotechnology Engineering 6th Sem Subjects.
For all (CBSE & Non-CBSC) BE/B.Tech results, visit VTU BE/B.Tech all semester results.