FOOD PROCESSING I

Paper Code: 
FSQ 301
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Be aware of food processing technologies.
  2. Understand various changes occurring in food components during processing.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 301

Food Processing-I (Theory)

 

 

 

 

 

 

 

 

The students will be able to –

 

CO24: Identify the processing techniques used to produce a variety of milk products.

CO25: Develop the understanding of processing of eggs, poultry, meat and fish to improve its quality.

CO26: Identify the sources and processing of Edible Fats and Oils.

CO27: Organize the concept of cereals and legumes processing.

CO28: Develop an understanding of fruits and vegetables processing to improve shelf life.

Approach in teaching:

Discussion, Demonstration, power point presentation,  Field Trip

 

Learning activities for the students:

Field activities, Presentation,

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

9.00
Unit I: 
UNIT I

Cereals and legumes

  • Processing (milling) of wheat , Rice and Pearl Millet 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)          

 

9.00
Unit III: 
UNIT III

    Milk & Milk Products (Yoghurt and Cheese)

  • Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying)

 

9.00
Unit IV: 
UNIT IV
  •     Eggs and poultry: processing to increase shelf life of eggs and poultry  (drying of egg yolk, freezing and irradiation)       

 

9.00
Unit V: 
UNIT V
  • Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

 

 

Essential Readings: 
  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.
  6. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  7. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  8. Sachrow & Grifin, Food Packing – AVI Publications.
  9. Stanley & Sachrow , Food Packaging.
  10. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.

 

 

 

Academic Year: 
2020-2021
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