FOOD PROCESSING II (THEORY)

Paper Code: 
FSQ 402
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 402

Food Processing-II (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO41:Sketch the different additives and preservatives use  in food industry

CO42:Analyze the processing techniques different spices  and functional food

CO43:Appraise the Knowledge about the extrusion technology

CO44:Examine 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
  • 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
  • Spices
  • Processing and extraction of essential oils and colours, stability, storage and preservation
  • Functional foods and technology to meet special needs and new advances.

 

9.00
  • Fermentation Technology
  • Fermentation Technology, yeast, fermented vegetables, beer, vinegar, fermented soya products

 

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

 

9.00

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

  • Genetic engineering
  • Fermentation
  • Germination
  • Enrichment
  • Fortification

 

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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