FOOD PROCESSING I (THEORY)

Paper Code: 
FSQ 301
Credits: 
03
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 –

 

CO25: Organize the concept of cereals and legumes processing

CO26: Develop an understanding of processing of eggs, poultry, meat and fish to improve its shelf life.

CO27: Identify the sources and processing of Edible Fats and Oils.

CO28: Relate and compare the processing techniques used to develop different types of milk & its products.

CO29: Develop the concept of various processing methods used to improve the shelf life of fruits and vegetables.

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

                                                                                                                             9hrs

  • 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

·     Fruits and vegetables

Processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing,  canning and irradiation)

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

 

9.00

·     Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

Essential Readings: 
  • Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  • Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  • Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
  • Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  • S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  • Sachrow & Grifin, Food Packing – AVI Publications.
  • Stanley & Sachrow , Food Packaging.
  • Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.

 

Academic Year: 
2021-2022
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