FOOD PROCESSING TECHNOLOGY

Paper Code: 
25FSQ-232
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • Learn the processing techniques to increase shelf life of various foods
  • Learn the methods for improving properties and nutritional composition of foods

 

Course Outcomes: 

Course

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

25FSQ

 232

 

 

 

FOOD PROCESSING TECHNOLOGY

(THEORY)

 

CO23: Elaborate the stages of processing techniques involved to obtain various products from cereals. Legumes and oilseeds

CO24: Appraise the processing techniques used to increase shelf life of milk, fruits and vegetables.

CO25: Discuss the processing techniques used to improve the shelf life of eggs, meat & meat products

CO26: Explain extrusion technology and its processing technique

CO27: Appraise the technologies involved in improving the properties and nutritional composition of foods items

CO28: Contribute effectively in course-specific interaction

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
   
   
   

 

12.00
Unit I: 
Processing of Cereal, Legume and Oilseeds
  • 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)

 

 

12.00
Unit II: 
Processing of Fruits, Vegetables and Milk
  • 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)

 

12.00
Unit III: 
Processing of Egg, meat, poultry & Fish
  • 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)

 

12.00
Unit IV: 
Processing by Extrusion
  • Extrusion Technology

Ø  Classification of extruders- Batch type and continuous type

Ø  Purpose of extrusion

Ø  Extrusion process

Ø  Merits and Demerits of Extrusion

Extruded products 

12.00
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

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.

 

References: 
  1. Fellows PJ. Food Processing and Technology. Principles and Practice.Woodhead Publishing LTD. Third Edition. 2008.
  2. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  3. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  4. Sachrow& Grifin, Food Packing – AVI Publications.
  5. Stanley &Sachrow , Food Packaging.
  6. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India

 

E resources:

  1. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681
  2. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933
  3. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937
  4. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961

 

 

Academic Year: 
2025-2026
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