FT 3409 FOOD MICROBIOLOGY, PROCESSING & PRESERVATION LAB SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3409 FOOD MICROBIOLOGY, PROCESSING & PRESERVATION LAB L T P C
0 0 6 3
1. Water
Microbiological quality of water (MPN)
Water activity in foods
2. Milk and Dairy products
Microbiological quality of milk
Enumeration of Lactic acid bacteria from fermented foods
Preparation of Yoghurt & Quality Parameters
58
3. Vegetables & Fruits
Yeast & Mould count from fruits
Preparation of fruit syrups, squashes, sauces – Refractive index, viscosity
Drying of vegetables & fruits- drying rates
Freezing of vegetables- freezing rates
4. Cereal & Pulse Products
Gelatinization of starch
Viscosity of starch pastes and sauces
Sugar syrups, caramelization
5. Edible oils
- Refractive index
- Expansion Characteristics of snack foods
- Shelf life of fried snacks,
6. Spices, Salt & Sugar
- Enumeration of spores from pepper
- Inhibitory effect of spices on microbial load in fish
- Salt & sugar tolerance of microbes
7. Flesh foods
- Enumeration & Isolation of E. coli from processed meat/chicken
- Thermal destruction of microbes : TDT & TDP
8. Processed & Packaged foods
- Enumeration & Isolation of Staphylococci from ready to eat street foods
- Effect of packaging on shelf life
9. Hygiene & Sanitation
- Effect of cleaning and disinfection on microbial load
10. Sensory Evaluation & Market testing of foods
TOTAL : 90 PERIODS
REFERENCES
1. Bell, Chris “Food Microbiology and Laboratory Practice”, Blackwell, 2005.
2. McLandsborough, Lynne “Food Microbiology Laboratory”, CRC, 2005.
FT 3409 FOOD MICROBIOLOGY, PROCESSING & PRESERVATION LAB L T P C
0 0 6 3
1. Water
Microbiological quality of water (MPN)
Water activity in foods
2. Milk and Dairy products
Microbiological quality of milk
Enumeration of Lactic acid bacteria from fermented foods
Preparation of Yoghurt & Quality Parameters
58
3. Vegetables & Fruits
Yeast & Mould count from fruits
Preparation of fruit syrups, squashes, sauces – Refractive index, viscosity
Drying of vegetables & fruits- drying rates
Freezing of vegetables- freezing rates
4. Cereal & Pulse Products
Gelatinization of starch
Viscosity of starch pastes and sauces
Sugar syrups, caramelization
5. Edible oils
- Refractive index
- Expansion Characteristics of snack foods
- Shelf life of fried snacks,
6. Spices, Salt & Sugar
- Enumeration of spores from pepper
- Inhibitory effect of spices on microbial load in fish
- Salt & sugar tolerance of microbes
7. Flesh foods
- Enumeration & Isolation of E. coli from processed meat/chicken
- Thermal destruction of microbes : TDT & TDP
8. Processed & Packaged foods
- Enumeration & Isolation of Staphylococci from ready to eat street foods
- Effect of packaging on shelf life
9. Hygiene & Sanitation
- Effect of cleaning and disinfection on microbial load
10. Sensory Evaluation & Market testing of foods
TOTAL : 90 PERIODS
REFERENCES
1. Bell, Chris “Food Microbiology and Laboratory Practice”, Blackwell, 2005.
2. McLandsborough, Lynne “Food Microbiology Laboratory”, CRC, 2005.
No comments:
Post a Comment
Any doubt ??? Just throw it Here...