Course Details
Subject {L-T-P / C} : BM4304 : Food Technology,Safety and Quality { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Balasubramanian P
Syllabus
Food in human nutrition. Therapeutic / Engineered / Fabricated and Organic foods/
Nutraceutical and functional foods. Dairy plant operations. UHT, toned, humanized, fortified,
reconstituted and flavoured milks. Technology of fermented milks. Milk products processing.
Judging and grading of milk products. Enzymes in dairy processing. Chemistry and microscopic
structure of meat tissue. Factors affecting meat quality. Curing, smoking, freezing, canning and
dehydration of meat, poultry and their products. Microbial factors influencing keeping quality of
meat. Processing and preservation of fish and its products. Meat tenderization and role of
enzymes in meat processing. Utilization of by-products. Preservation of eggs using oil coating,
refrigeration, thermo stabilization and antibiotics. Packing, storage and transportation of eggs.
Technology of egg products viz. egg powder, albumen, flakes and calcium tablets.
Fermentation technology, fermented food products (animal and plant based), microbial
spoilage of foods. Role of biotechnology in productivity of plants, livestock and microbes of
improved nutrition and quality. Use of biotechnology in production of food additives viz.
preservatives, colorants, flavours. Use of biotechnologically improved enzymes in food
processing industry. Single cell proteins, Food contaminants. Food intoxication and infection.
Consumer concerns about risks and values, Biotechnology and food safety. Food and hygiene
regulations. HACCP and codex in food. International and National food laws. USFDA/ISO-9000
and FSSAI. Food adulteration, food safety.
Course Objectives
- To understand the significance of safety and quality aspects involved in food technology
Course Outcomes
To realise the use of biotechnology in production of food additive and Role of biotechnology in productivity of plants, livestock and microbes of improved nutrition and quality
Essential Reading
- De S., Outlines of Dairy Technology., Oxford University Press, India. , 2001
- Sivasankar B., Food processing and preservation, Prentice Hall India. , 2002
Supplementary Reading
- Campbell-Platt G., Food Science and Technology., Wiley-Blackwell, USA. , 2009
- Guo M., Functional Foods, Elsevier, USA , 2009