{"id":8872,"date":"2019-12-15T04:53:08","date_gmt":"2019-12-15T04:53:08","guid":{"rendered":"https:\/\/www.inspirenignite.com\/vtu\/food-technology-syllabus-for-vtu-be-2017-scheme-open-elective-2\/"},"modified":"2019-12-15T04:53:08","modified_gmt":"2019-12-15T04:53:08","slug":"food-technology-syllabus-for-vtu-be-2017-scheme-open-elective-2","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/vtu\/food-technology-syllabus-for-vtu-be-2017-scheme-open-elective-2\/","title":{"rendered":"Food Technology Syllabus for VTU BE 2017 Scheme (Open Elective-2)"},"content":{"rendered":"

Food Technology detail syllabus for various departments, 2017 scheme is taken from VTU<\/a> 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.<\/p>\n

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<\/a>. The detail syllabus for food technology is as follows.<\/p>\n

Course Objectives:<\/h4>\n

The students will be able to<\/p>\n

    \n
  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.<\/li>\n<\/ol>\n

    Module 1
    \nFor complete syllabus and results, class timetable and more pls     download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

    Module 2
    \n<\/h4>\n

    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\tpreservation 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.\n<\/p>\n

    Module 3
    \n<\/h4>\n

    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.\n<\/p>\n

    Module 4
    \nFor complete syllabus and results, class timetable and more pls     download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

    Module 5
    \n<\/h4>\n

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

    Course Outcomes:<\/h4>\n

    After studying this course, students will be able to:<\/p>\n

      \n
    1. Explain the various causes of food deterioration and food poisoning.<\/li>\n
    2. Identify appropriate processing, preservation, and packaging method.<\/li>\n
    3. Analyze product quality and effect of processing technique on it.<\/li>\n<\/ol>\n

      Question paper pattern:<\/h4>\n