Course Details
Subject {L-T-P / C} : FP2103 : Principles of Food Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Mohd Khalid Gul
Syllabus
Introduction: Definition of food technology Branches of food technology Brief history, Objectives, and Economic significance of food technology Role of food technologists in the food supply chain Factors influencing the growth of the food processing industry Major Indian and International bodies associated with food technology.
Application of Heat for Food Preservation: Thermal resistance of microorganisms General aspects of canning and bottling and heat processing
Removal of Heat for Food Preservation: Basic principles of freezing preservation Freezing point and freezing time, Freezing process Different types of freezers storage of frozen products Food Preservation by Removal of Moisture: Basic Principle of Preservation, Water Activity Concentration Process Driers And Their Uses
General principles of fermentation processes and their application to pickling, curing, and other processes Principles of microwave heating and its application in food processing Sources of ionizing radiations and mode of their action in food preservation
Effects of thermal processing, freezing and drying on food quality and micro-organisms.
Course Objectives
- To learn various fundamental principles of food technology
Course Outcomes
Knowledge on various fundamental principles of food technology
Essential Reading
- Norman N. Potter, Food Science, Food Science Texts Series
- R. T. Toledo, Fundamentals of Food Process Engineering, Springer
Supplementary Reading
- J.G.Brennan, Food Processing Handbook, WILEY
- ZekiBerk, Food Process Engineering and Technology, ELSEVIER