Course Details
Subject {L-T-P / C} : FP6131 : Current Trends in Food Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Parag Prakash Sutar
Syllabus
Current advancements in the food sector, Bioactive compounds, ingredients and technologies Smart packaging systems - Nano packaging and edible packaging films, fast techniques for on-line control of the novel process and packaging technologies. Advanced biotechnological and nanoscience developments and applications in food research and quality assurance strategies. Robotics and automation in the food industry. Advanced food examination at the atomic and small-scale auxiliary level. Novel computerization of quality control, microbiological security issues, progress in conservation and bundling advances. Non-thermal preservation techniques - high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems. Novel analytical techniques, molecular techniques - Polymerase Chain Reaction (PCR), food image analysis, and biosensors. Risk assessment of each biological and non-biological hazards in food, food allergies and intolerances.
Course Objectives
- To learn the current trends existing in food processing
Course Outcomes
Students will be able to understand the novel and current trends in food sector and will be able to apply it in food industries
Essential Reading
- Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano, Novel Food Processing Technologies, CRC Press
- C J Doona, Case Studies in Novel Food Processing Technologies, Elsevier
Supplementary Reading
- Jorge E. Lozano, Trends in Food Engineering, CRC Press
- Murlidhar Meghwal, Megh R. Goyal, Food Process Engineering: Emerging Trends in Research and Their Applications, CRC Press