BT2025 PRINCIPLES OF FOOD PROCESSING SYLLABUS | ANNA UNIVERSITY BTECH BIOTECHNOLOGY 6TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SIXTH SEMESTER B.TECH BIOTECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, 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
BT2025 PRINCIPLES OF FOOD PROCESSING L T P C
3 0 0 3
AIM
To develop the skills of the students in the area of Food Process Technology and its
applications.
OBJECTIVES
At the end of the course, the student would have gained knowledge in various
aspects of Food processing & its importance for industrial applications. This will
facilitate the student to take up higher studies in the area.
UNIT I FOOD AND ENERGY 9
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals,
dietary sources, role and functional properties in food, contribution to organoleptic and
textural characteristics.
UNIT II FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing
and preservation; food colourants – natural and artificial; food flavours; enzymes as food
processing aids.
UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9
Bacteria, yeasts and molds – sources, types and species of importance in food
processing and preservation; fermented foods and food chemicals, single cell protein.
UNIT IV FOOD BORNE DISEASES 9
Classification – food infections – bacterial and other types; food intoxications and
poisonings – bacterial and non-bacterial; food spoilage – factors responsible for
spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.
UNIT V FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death
curves of microorganisms, canning; frozen storage-freezing characteristics of foods,
microbial activity at low temperatures, factors affecting quality of foods in frozen storage;
irradiation preservation of foods.
TOTAL : 45 PERIODS
60
TEXT BOOKS
1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,
London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd.
New Delhi 2002.
REFERENCES
1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., McGraw-Hill Book Co.,
New York 1988.
2. J.M. Jay – Modern Food Microbiology, CBS Pub. New Delhi, 1987.
BT2025 PRINCIPLES OF FOOD PROCESSING L T P C
3 0 0 3
AIM
To develop the skills of the students in the area of Food Process Technology and its
applications.
OBJECTIVES
At the end of the course, the student would have gained knowledge in various
aspects of Food processing & its importance for industrial applications. This will
facilitate the student to take up higher studies in the area.
UNIT I FOOD AND ENERGY 9
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals,
dietary sources, role and functional properties in food, contribution to organoleptic and
textural characteristics.
UNIT II FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing
and preservation; food colourants – natural and artificial; food flavours; enzymes as food
processing aids.
UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9
Bacteria, yeasts and molds – sources, types and species of importance in food
processing and preservation; fermented foods and food chemicals, single cell protein.
UNIT IV FOOD BORNE DISEASES 9
Classification – food infections – bacterial and other types; food intoxications and
poisonings – bacterial and non-bacterial; food spoilage – factors responsible for
spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.
UNIT V FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death
curves of microorganisms, canning; frozen storage-freezing characteristics of foods,
microbial activity at low temperatures, factors affecting quality of foods in frozen storage;
irradiation preservation of foods.
TOTAL : 45 PERIODS
60
TEXT BOOKS
1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,
London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd.
New Delhi 2002.
REFERENCES
1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., McGraw-Hill Book Co.,
New York 1988.
2. J.M. Jay – Modern Food Microbiology, CBS Pub. New Delhi, 1987.
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