Course Details
Subject {L-T-P / C} : FP4171 : Food Product Technology Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Syllabus
| Module 1 : |
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 Objective
| 1 . |
To learn various methods of Bakery and Confectionary technology. |
Course Outcome
| 1 . |
Student will be familiar with the various methods of bakery and confectionary technology. |
Essential Reading
| 1 . |
Duncan Manley, Biscuit, cracker and cookie recipes for the food industry, Woodhead Publishing Ltd and CRC Press LLC |
| 2 . |
S Cauvain and L Young, Baking problems solved, Woodhead Publishing Ltd and CRC Press LLC |
Supplementary Reading
| 1 . |
E. J. Pyler, Bakery Science & Technology, Sosland Publishers , Vol. 1 and 2 |
| 2 . |
J. Qarooni, Flat Bread Technology, Chapman & Hall |