BT8003 - PRINCIPLES OF FOOD PROCESSING (Syllabus) 2017-regulation Anna University

BT8003 - PRINCIPLES OF FOOD PROCESSING (Syllabus) 2017-regulation Anna University

BT8003	PRINCIPLES OF FOOD PROCESSING	LPTC

3003

OBJECTIVES:

To enable the students • To know about the constituents and additives present in the food. • To gain knowledge about the microorganisms, which spoil food and food borne diseases. • To know different techniques used for the preservation of foods.

UNIT I	FOOD AND ENERGY	9

Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and functional properties in food, contribution to organoleptic and textural characteristics.

UNIT II	FOOD ADDITIVES	9

Classification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants – natural and artificial; food flavours; enzymes as food processing aids.

UNIT III	MICROORGANISMS ASSOCIATED WITH FOOD	9

Bacteria, yeasts and molds – sources, types and species of importance in food processing and preservation; fermented foods and food chemicals, single cell protein.

UNIT IV	FOOD BORNE DISEASES	9

Classification – food infections – bacterial and other types; food intoxications and poisonings – bacterial and non-bacterial; food spoilage – factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products

UNIT V	FOOD PRESERVATION	9

Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of microorganisms, canning; frozen storage-freezing characteristics of foods, microbial activity at low temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.

TOTAL : 45 PERIODS

OUTCOMES: Through this subject the student can understand about

• Different constituents present in food and microorganism involved in processing of food. • Principles and different preservations techniques of food can also be known. • Unit operations in modern food processing and impact of the process on food quality

REFERENCES:

1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd. New Delhi 2002.
3. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., Mcgraw-Hill Book Co., New York 1988.
4. J.M. Jay – Modern Food Microbiology, Cbs Pub. New Delhi, 1987.