UNIT -1 INTRODUCTION TO FOOD SCIENCE & TECHNOLOGY
Fundamentals and Aims of food science and technology. Interdisciplinary approach, Nutritive value of foods, Food as a source of energy, Food Health and disease.
UNIT -2 FOOD CHEMISTRY
Food chemistry-definition and importance, water in food, water activity and shelf life
of food. Carbohydrates- functional properties of sugars and polysaccharides in foods. Lipids: use of lipids in foods, physical and chemical properties, effects of processing on functional properties and nutritive value. Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing.-Losses of vitamins and minerals due to processing.
UNIT -3 FOOD MICROBIOLOGY
Microbial growth pattern, Types of micro-organism normally associated with food-mold, yeast, and bacteria. Micro-organisms in natural food products. Contaminants of foods-stuffs, Fisheries, milk and meat during handling and processing. Biochemical changes caused by micro-organisms, deterioration of various types of food product. Food poisoning and microbial toxins, standards for different foods. Food borne intoxicants and mycotoxins.
UNIT -4 FOOD Preservation
Principles of food preservation: Physical ,chemical ,and biological methods of preservations. Bioprocessing of meat, Fisheries, vegetables, diary products. Irradiated foods.
UNIT -5 Food Biotechnology
Biotechnology in relation to food industry, Enzymes in foods and food industry, Nature and type of starters,Role of starters in Fermented foods, Fermentation of Milk products-Fermented soy and peanut milk, Fruit and cereal based beverages, Non beverage plant products. Mycoprotein production.
UNIT -6 FOOD Additives and ANALYSIS
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; Pigments in food, food flavours, food additives and toxicants. Natural sweeteners and artificial sweeteners and their role in controlling diseases and deficiencies, Nutraceuticals, and Functional Foods
UNIT -7 FOOD PROCESSING
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging.
UNIT -8 FOOD QUALITY ASSURANCE
Objectives, importance and functions of quality control. Methods of quality, assessment of food materials-fruits, vegetables, cereals, dairy products, meat, poultry. Food regulations, grades and standards, Concept of Codex Almentarious/HACCP/USFDA/ISO 9000 series etc. Food laws and standards.
1 Jay J.M. 1986. Modern Food Microbiology. 3rd Edn. VNR, New York.
2 Food processing and Preservation PHI private ltd,New Delhi
3 Food Microbiology fourth edition William C.Frazier, Tata Mc Graw Hill
4 Food Microbiology 2nd Edition, Michael P.Doyle ,ASM press
5 Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York.
6 Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd., New Delhi.
7 Charalambous, G. and Inglett, G. 1981. The Quality of Foods and Beverages. (2 vol. set). Academic Press, New York.
8 Krammer, A. and Twigg, B.A. 1970. Quality Control for the Food Industry. 3rd Edn. AVI, Westport.
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