Syllabus
|
Course Code: FND-406 Course Name: Food Processing and Technology |
||
| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | 1. Introduction: Main crops growing in the country- importance and storage 2. Physical principles in food processing operations: - Thermal processing- Degree of processing or preservation, selecting heat treatment, heat resistance of microorganism, nature of heat transfer, protective effects of food constituents, types of thermal treatment. - Refrigeration – Refrigeration, cold storage and shelf life extension; cold storages with air circulation, humidity control and gas modification (i.e. CA, MA, & SA) - Freezing – Changes during freezing- rate of freezing, choice for final temperature for frozen foods, freezing methods, freezing effects. - Dehydration- Dehydration, water activity and food safety/quality; methods of dehydration. - Ionizing radiations- Forms of radiant energy; ionizing radiations, sources and properties; radiation units; radiation effects, limiting indirect effects; dose fixing factors; objectives in food irradiation, safety and quality of irradiated food; irradiation of various foods and comparison with other methods of preservation. |
|
| 2 | 3. Chemical principles in food processing: Preservation/processing by sugar, salt, curing, smoke, acid and chemicals; chemical changes in foods that affect texture, flavor, colour, nutritive value and safety during handling, storage and processing; Chemical and biochemical reactions affecting food quality and safety. 4. Cereals and Pulses: Wheat grain characteristics and products; wheat milling process; milling of drum or semolina; macaroni or pasta products noodles, wheat starch and gluten fraction , baking technology, production of bread, biscuits and cakes. - Corn wet milling; dry milling and air classification; wet fractionation of barley, pearling. - Barley malting; dry milling and air classification; wet fractionation of barley. Pearling. - Storage and quality of cereal grains - Rice processing, fractionation, quick-cooking rice, parboiled rice, rice based instant foods. - Pulses – processing, elimination of toxic factors, quick-cooking dals, fermentation and germination. |
|
| 3 | 5. Fruits and vegetables:
- Structure, composition, physiological and biochemical changes during ripening, handling and storage. - Varietal, harvesting and pre- processing considerations for vegetables; post-harvest processing practices. Processing of vegetables, canning, freezing, dehydration, pickles and chutneys. - Potato processing- Raw material handling and storage, raw material quality and suitability for chips, French fries, dehydrated granules and boiled/canned potatoes; processing for chips, French fries, dehydrated granules. - Fruit processing- Canning, fruit-based beverages and concentrates, squashes, jams, jellies, ketchup’s sauces, high sugar, high acid products. 6. Meat, Fish and Eggs: - Chemistry of processed meats, Ageing and tenderizing, curing, smoking and freezing of meat, fresh storage of meat. - Fish preservation and processing. - Meat and fish products: preservation by curing, smoking, salting and pickling and dehydration, corned beef, sausages, salami, bacon, luncheon meat. - Dehydrated egg powder and frozen egg, egg storage. - Sources of bone meal, gelatin, casing plasma and blood, curing. |
|
| 4 | 7. Oilseeds: Oilseed pressing, solvent extraction, purification (degumming, refining, bleaching, deodorization), hydrogenation, plasticizing and tempering, products- butter, margarine, shortening, mayonnaise and salad dressing, inter- esterification and production of MCT. 8. Spices: Processing and extraction of essential oils and colours, stability, storage and preservation. 9. Fermentation Technology: Fermentation technology, yeast, milk products, fermented vegetables, beer, vinegar, fermented soy products. Enrichment and fortification technology, high protein food technology. 10. Additives and Preservatives: definition of food additives; acids, bases, buffer systems and salts, chelating agents, antimicrobial agents, sweeteners, stabilizers and thickeners, fat replacers, firming texturizers, appearance control and clarifying agents. Flavour enhancers, aroma substances, sugar substitutes, antioxidants, anticaking agents, bleaching agents, protective gases. 11. Functional foods and Technologies to meet special needs. New advances. 12. Waste disposal and sanitation: Waste characteristics, treatment and technologies, food plant sanitation. |
|
