Syllabus
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Course Code: MTBT-201 Course Name: Advanced Food Biotechnology |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Preservation and Processing : Scope of food processing; historical developments; principles of food processing and preservation.
Processing and preservation by drying, concentration and evaporation-types of dryers and their suitability for different food products;
ultra- filtration, reverse osmosis, convectional and adiabatic drying. Fruit powders using spray drying.. Processing and preservation by non-thermal methods, irradiation, high pressure, pulsed electric field, hurdle technology. Use and application of enzymes and microorganisms in processing and preservation of foods; food fermentations, pickling, smoking etc. |
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| 2 | Food packaging systems: Different forms of packaging such as rigid, semirigid, flexible forms and different packaging system for (a) dehydrated foods (b) frozen foods (c) dairy products (d) fresh fruits and vegetables (e) meat, poultry and sea foods. | |
| 3 | Quality management : Concept of quality, instrumental methods for testing quality.Concepts of quality management: Objectives, importance and functions of quality control; Quality management systems in India; Sampling procedures and plans; Food adulteration. Food Safety and Standards Act, 2006; Domestic regulations; Global Food safety Initiative; Indian & International quality systems and standards like ISO and Food Codex. Various organizations dealing with inspection, traceability and authentication, certification and quality assurance (PFA, FPO, MMPO, MPO, AGMARK, BIS); Labeling issues.International scenario, International food standards. Quality assurance | |
| 4 | Enzymes as processing aids: Role of enzymes in cheese making and whey processing; fruit juices (cell wall degrading enzymes for liquefaction,clarification, peeling, debittering, decolourization of very dark coloured juices such as anthocyanases); baking (fungal α-amylase for bread making; maltogenic α-amylases for anti-staling; xylanses and pentosanases as dough conditioners; lipases or dough conditioning; oxidases as replacers of chemical oxidants; synergistic effect of enzymes). | |
