Course Details
Subject {L-T-P / C} : FP4171 : Food Product Technology Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Coordinator : Dr. Arun Prasath Venugopal
Syllabus
Ingredients and sample preparation. Concept of bakery and confectionary products, beverages, fruit juice products, milk products. Processes and equipment for product development. Processing steps for chocolate and candy Extruded snack products. Principles of Ready-to-eat, Ready-to-serve and convenience foods. Quality evaluation of food products.
Course Objectives
- To learn various methods of Bakery and Confectionary technology.
Course Outcomes
Student will be familiar with the various methods of bakery and confectionary technology.
Essential Reading
- Duncan Manley, Biscuit, cracker and cookie recipes for the food industry, Woodhead Publishing Ltd and CRC Press LLC
- S Cauvain and L Young, Baking problems solved, Woodhead Publishing Ltd and CRC Press LLC
Supplementary Reading
- E. J. Pyler, Bakery Science & Technology, Sosland Publishers , Vol. 1 and 2
- J. Qarooni, Flat Bread Technology, Chapman & Hall