Food Technology detailed Syllabus for Chemical Engineering (CH), 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 CH 7th Sem Syllabus for BE 2018 Scheme, visit Chemical Engineering 7th Sem 2018 Scheme.
For all the (Open Elective-B) subjects refer to Open Elective-B Scheme. The detail syllabus for food technology is as follows.
Course Objectives:
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Module 1
Introduction and Quality Attributes of Food: Function of foods. Food in relation to health. Aim of food science and technology. Quality attributes-Appearance factors, Textural factors, Flavor factors. Visual and objectively measurable attributes. Aroma of foods-introductory ideas, formation, chemistry and analysis. Taste-introductory ideas, formation and chemistry. Additional quality; quality standards, quality control. Introduction to sensory evaluation of foods and beverages. Modern Trends In Food Science: Biotechnology in food. Biofortification, Nutraceuticals. Organic foods. Low cost nutrient supplements. Packaging of foods and nutrition labeling. Careers in food science and food industries.
Module 2
Formation and Chemistry of Food: Carbohydrates. Proteins. Lipids. Vitamins. Minerals. Water. Biotin. Choline. Phytochemicals. Food Processing and Preservation: Food deterioration-Causes. Aims and objectives of preservation and processing. Unit operations in processing. Different methods of food preservation-low temperature, high temperature, preservatives, osmotic pressure, dehydrations. food irradiation; processing and preservations of milk and dairy, vegetables and fruits, cereals, legumes and nuts, meat and meat products, fats and oils, beverages, sugars, sweeteners, honey and confectionary, salt and spices.
Module 3
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Module 4
Food Additives: Introduction and need for food additives. Types of additives-antioxidants, chelating agents, coloring agents, curing agents, emulsions, flavors and flavor enhancers, flavor improvers, humectants and anti choking agents, leavening agents, nutrient supplements, non- nutritive sweeteners, pH control agents. Preservatives-types and applications. Stabilizers and thickeners, other additives. Additives and food safety. Food Contamination and Adulteration: Types of adulterants and contaminants. Intentional adulterants. Metallic contamination. Incidental adulterants. Nature and effects. Food laws and standards.
Module 5
Environmental Concerns and Food Safety: Water in food production. Properties and requirements of processing water. Environmental concerns-solid waste disposal, wastewater properties, wastewater treatment. Safety hazards and risks. Food related hazards. Processing and handling. Cleaning and sanitizing.
Course Outcomes:
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Question paper pattern:
- The question paper will have ten questions.
- Each full Question consisting of 20 marks
- There will be 2 full questions (with a maximum of four sub questions) from each module.
- Each full question will have sub questions covering all the topics under a module.
- The students will have to answer 5 full questions, selecting one full question from each module.
Text Books:
- Food Science, B. Srilakshmi, 4th edn, New Age International, 2007.
- Foods: Facts and Principles, N. Shakuntala Manay and M. Shadaksharamurthy, New Age Publishers, 2005.
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 (CH) 7th Sem, visit Chemical Engineering 7th Sem Subjects.
For all (CBSE & Non-CBSC) BE/B.Tech results, visit VTU BE/B.Tech all semester results.