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FOOD PROCESSING (THOERY) [1]

Paper Code: 
FSQ 401
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students:
● To be aware of food processing technologies
● To understand various changes occurring in food components during processing

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO32: Organize the concept of cereals and legumes processing

CO33: Develop an understanding of processing of eggs, poultry, meat and fish to improve its shelf life.

CO34: Identify the sources and processing of Edible Fats and Oils.

CO35: Relate and compare the processing techniques used to develop different types of milk & its products.

CO36: 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
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)               
● Milk: Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, Sterilization, Drying)
 
9.00
Unit III: 
UNIT III
● 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)
 
9.00
Unit IV: 
UNIT IV
Extrusion Technology
● Classification of extruders- Batch type and continuous type
● Purpose of extrusion
● Extrusion process
● Merits and Demerits of Extrusion
● Extruded products
 
9.00
Unit V: 
UNIT V
Methods of improving properties and  nutritional composition of foods(definition and concept) 
● Tissue culture
● Genetic engineering
● Fermentation
● Germination
● Fortification and Enrichment
 
Essential Readings: 
1. Fellows PJ. (2008). Food Processing and Techonology. Principles and Practice.Woodhead Publishing LTD. Third Edition. 2008.
2. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India
 
BOOKS RECOMMENDED: 
1. Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
2. Srilakshmi.B. (2015).  Food Science. Sixth Edition. New - Age International (P) Ltd. Publishers, New Delhi.
3. Potter, N.N. (2007). Food Science, 3rd Ed CBS Publishers and Distributors. Delhi.
 

 

References: 
eRESOURCES: 
 
JOURNALS: 
Annals. Food Science and Technology
Food Science and Human Wellness
International Journal of Food and Nutritional Sciences
Journal of Post Harvest Technology
 

 

Academic Year: 
2022-2023 [6]

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