FOOD PROCESSING II

Paper Code: 
FSQ 402
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 402

Food Processing-II (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO41: Identify different additives and preservatives in food industry

CO42: Comprehend the processing techniques different spices  and functional food

CO43: Gain Knowledge about the extrusion technology

CO44: Discuss about the various methods for improving properties and nutritional composition of foods

 

 

Approach in teaching:

Interactive Lectures, Discussion, assignments

 

Learning activities for the students:

Self learning assignments, Seminar presentation

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

 

 

9.00
Unit I: 
UNIT I
  • Additives and preservatives
  • Definition of food additives: acids, bases, buffer systems and salts, chelating agents,   antimicrobial agents, sweeteners, stablizers and thickeners, fat replacers, firming texturizers, appearance control and clarifying agents.
  • Flavor enhancers, aroma substances, sugar substitutes, sweeteners, antioxidants
  • Anticaking agents, bleaching agents, protective gases.

 

 

9.00
Unit II: 
UNIT II

Spices

  • Processing and extraction of essential oils and colours, stability, storage and preservation
  • Functional foods and techonology to meet special needs and new advances.

 

9.00
Unit III: 
UNIT III
  • Fermentation Technology
    • Fermentation Technology, yeast, fermented vegetables, beer, vinegar, fermented soya products

 

9.00
Unit IV: 
UNIT IV
  • Extruded foods – Introduction to extrusion technology, merits and demerits          Fermentation Technology
  • Fermentation Technology, yeast, fermented vegetables, beer, vinegar, fermented soya products

 

9.00
Unit V: 
UNIT V

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

  • Genetic engineering
  • Fermentation
  • Germination
  • Enrichment
  • Fortification

 

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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