course syllabus

unit 1: food chemistry and nutrition

• carbohydrates −

  • structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch

• proteins −

  • classification and structure of proteins in food

  • biochemical changes in post mortem and tenderization of muscles

• lipids −

  • classification and structure of lipids

  • rancidity

  • polymerization

  • polymorphism

• pigments −

  • carotenoids

  • chlorophylls

  • anthocyanins

  • tannins

  • myoglobin

• food flavours −

  • terpenes

  • esters

  • aldehydes

  • ketones

  • quinines

• enzymes −

  • specificity

  • simple and inhibition kinetics

  • coenzymes

  • enzymatic

  • nonenzymatic browning

• nutrition −

  • balanced diet

  • essential amino acids and essential fatty acids

  • protein efficiency ratio

  • water soluble and fat soluble vitamins

  • role of minerals in nutrition

  • co-factors

  • anti-nutrients

  • nutraceuticals

  • nutrient deficiency diseases

• chemical and biochemical c hanges −

  • changes occur in foods during different processing

unit 2: food microbiology

• characteristics of microorganisms −

  • morphology of bacteria, yeast, mold and actinomycetes

  • spores and vegetative cells

  • gram-staining

• microbial growthn −

  • growth and death kinetics

  • serial dilution technique

• food spoilage −

  • spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products

• toxins from microbes −

  • pathogens and non-pathogens including staphylococcus, salmonella, shigella, escherichia, bacillus, clostridium, and aspergillus genera

• fermented foods and beverages −

  • curd

  • yoghurt

  • cheese

  • pickles

  • soya-sauce

  • sauerkraut

  • idli

  • dosa

  • vinegar

  • alcoholic beverages

  • sausage

unit 3: food products technology

• processing principles − thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods

• food pack aging and storage − packaging materials, aseptic packaging, controlled and modified atmosphere storage

• cereal processing and products −

  • milling of rice, wheat, and maize

  • parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals

• oil processing −

  • expelling

  • solvent extraction

  • refining

  • hydrogenation

• fruits and vegetables processing −

  • extraction

  • clarification

  • concentration and packaging of −

    • fruit juice

    • jam

    • jelly

    • marmalade

    • squash

    • candies

    • tomat

    • sauce

    • ketchup

    • puree

    • potat

    • chips

    • pickles

• plantation crops processing and products −

  • tea

  • coffee

  • cocoa

  • spice

  • extraction of essential oils and oleoresins from spices

• milk and milk products processing −

  • pasteurization and sterilization

  • cream

  • butter

  • ghee

  • ice-cream

  • cheese

  • milk powder

  • processing of animal products −

    • drying

    • canning

    • freezing of fish and meat

    • production of egg powder

• waste utilization −

  • pectin from fruit wastes

  • uses of by-products from rice milling

• food standards and quality maintenance −

  • fpo

  • pfa

  • agmark

  • isi

  • haccp

  • food plant sanitation

  • cleaning in place (cip)

unit 4: food engineering

• mass and energy balance; momentum transfer −

  • flow rate and pressure drop relationships for newtonian fluids flowing through pipe

  • reynolds number

• heat transfer −

  • heat transfer by conduction

  • convection

  • radiation

  • heat exchangers

• mass transfer −

  • molecular diffusion and ick’s law

  • conduction and convective mass transfer

  • permeability through single and multilayer films

• mechanical operations −

  • size reduction of solids

  • high pressure homogenization

  • filtration

  • centrifugation

  • settling

  • sieving

  • mixing & agitation of liquid

• thermal operations −

  • thermal sterilization

  • evaporation of liquid foods

  • hot air drying of solids

  • spray and freeze-drying

  • freezing and crystallization

• mass transfer operations −

  • psychrometry

  • humidification

  • dehumidification operations

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