FOOD PROCESSING AND TECHNOLOGY (THEORY)

Paper Code: 
FSQ 232
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Objectives:

This course will enable the students:

  • To be aware of food processing technologies
  • To understand various changes occurring in food components during processing

Course Outcomes

Learning and teaching strategies

Assessment Strategies

 
 

CO16: Organize the concept of cereals and legumes processing.

 

CO17: Relate and compare the processing techniques used to produce different types of milk products.

CO18: Develop an understanding of fruits and vegetables processing to improve shelf life

CO19: Distinguish between  the processing methods used for the extraction of  Edible Fats and Oils.

CO20: Develop the understanding of processing of eggs, poultry, meat and fish to improve its quality

 

Approach in teaching:

Lecture method

Power point presentation  Discussions

Tutorials

 

Learning activities for the students:

Self learning assignments

Effective questions

Seminar presentation

Giving tasks

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

9.00
Unit I: 
UNIT I
  • Cereals and legumes: processing (milling) of wheat to obtain flour and legumes to obtain dhal.                                                                          
  •  Oilseeds: processing of oilseeds to obtain oil (extraction and purification)

 

9.00
Unit II: 
Unit II
  • Fruits and vegetables: processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing, canning and irradiation)                
  • Milk: Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying)

 

9.00
Unit III: 
Unit III
  • Eggs and poultry: processing to increase shelf life of eggs and poultry (drying of egg yolk, freezing and irradiation)                                          
  • Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

 

9.00
Unit IV: 
Unit IV
  • Extrusion Technology
  • Classification of extruders- Batch type and continuous type
  • Purpose of extrusion
  • Extrusion process
  • Merits and Demerits of Extrusion
  • Extruded products

 

 

9.00
Unit V: 
Unit V

  • Methods of improving properties and nutritional composition of foods (definition and concept)     

                     Ø  Tissue culture

Ø  Genetic engineering

Ø  Fermentation

Ø  Germination

Ø  Enrichment

Ø  Fortification

  • Additives       
Essential Readings: 

TEXT Books:

  1. Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  2. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  3. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  4. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  5. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

 

References: 

REFERENCE BOOKS:

  1. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  2. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  3. Sachrow & Grifin, Food Packing – AVI Publications.
  4. Stanley & Sachrow , Food Packaging.
  5. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India

 

Academic Year: 
2023-2024
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