Syllabus
|
Course Code: IN-BTY-505 Course Name: Food Technology |
||
| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | Foods and supplements: Introduction to food technology- history, background, food compositions; Dietary supplements; Production of food from fungi, algae and bacteria: Single cell proteins (SCP), mushrooms (edible fungus) etc; fermented foods and beverages-Bread, coffee, cheese, butter, yoghurt, meat, fish, beer, wine etc; transgenic plant foods- carbohydrates, proteins, vitamins nutritional quality improvement of the food crops by genetic engineering; Food borne disease (brief) Food additives & preservation techniques: Food additives- definitions, need for food additives, classification and functions of different additives: thickeners, antioxidants, coloring agents, flavoring agents, sweeteners, emulsifiers, flour improvers; Preservation techniques: techniques like refrigeration & freezing, dehydration, heating etc., antimicrobial agents used in food preservation. |
|
| 2 | Food Packaging: Introduction to Food Packaging: definition, factors involved in the evolution and selection of a food package, functions of food packaging. Types of packaging materials and their functioning properties; Aseptic packaging of foods: sterilization techniques of food and packaging material; Advantages and disadvantages associated with packaging of foods. Food Safety and Quality Control: Introduction to concepts of food safety including safety of GM food crops and food quality assurance; Food adulteration, nature of adulterants, methods of evaluation of food adulterants and toxic constituents. Role of national and international regulatory agencies, Bureau of Indian Standards (BIS), AGMARK, Food Safety and Standards Authority of India (FSSAI), USFDA, International organization for standards (ISO) and its standards for food quality and safety (ISO 9000 series, ISO 22000, ISO 15161, ISO 14000). |
|
