Food Technology Syllabus for VTU BE 2017 Scheme (Open Elective-2)

Food Technology detail syllabus for various departments, 2017 scheme is taken from VTU official website and presented for VTU students. The course code (17CH661), 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.

For all other open elective-2 syllabus for vtu be 2017 scheme you can visit Open Elective-2 syllabus for VTU BE 2017 Scheme Subjects. The detail syllabus for food technology is as follows.

Course Objectives:

The students will be able to

1. Impart knowledge to the students about food processing and various unit operations involved in it, packaging, storing and preservation, food poisoning, food related hazards and safety.

Module 1
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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

EnzymaticandNon-Enzymatic Reactions During Storages: Introduction to enzymes. Nature and function of enzymes. Classification of enzymes. Hydrolases-Esterace, amylases, pectic enzymes. Proteases.Oxidoreductases – phenolases, glucoseoxidase, catalose, peroxidase, lipoxygenase, xantineoxidase. Immobilized enzymes. Uses and suggested uses of enzymein food processing. Non-enzymatic reactions.

Module 4
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Module 5

Environmental Concerns and Food Safety: Water in food production. Properties and requirements of processing water. Environmental concerns- solid waste disposal, waste water properties, waste water treatment. Safety hazards and risks. Food related hazards. Processing and handling. Cleaning and sanitizing.

Course Outcomes:

After studying this course, students will be able to:

1. Explain the various causes of food deterioration and food poisoning.
2. Identify appropriate processing, preservation, and packaging method.
3. Analyze product quality and effect of processing technique on it.

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.

Graduate Attributes (as per NBA):

1. Critical thinking
2. Problem solving
3. Use of modern tools

Text Books:

1. Food Science, B. Srilakshmi, 4th edn, New Age International, 2007.
2. Foods: Facts and Principles, N. Shakuntala Manayand M. Shadaksharamurthy, New Age Publishers, 2005.

Reference Books:

1. Introduction to Food Science, RickParker, Thomsan Detmer, 2001.
2. Food Processing and Preservation, G. Subbulakshmi and ShobhaA. Udupi, New Age, International, 2001.
3. Food Science, Norman N. Potter and Joseph H. Hotchkin, 1st edn, Avi Publishing Co, 1968.
4. Principles of Food Chemistry, John M DeMan, 3rd edn, Springer, 1999

For detail syllabus of all other subjects of BE do syllabus for different schemes from menu given on top.

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