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Could you please get the MSC Food Technology program syllabus issued by University of Allahabad, so that I can have idea about the subjects?

[Vishal Kotkar]

As per your concern I will get provide you syllabus of University of Allahabad, MSC Food Technology program.

Here is the syllabus

Semester 1
Principles of Food Processing
Food Chemistry
Instrumentation and Analytical Techniques
Research Methodology and Statistics
Communication Skills
Basics of Computer Application

Semester 2
Post Harvest Technology of Horticulture Crops
Food Microbiology
Packaging of Food Materials
Food Engineering
Processing of Meat, Fish and Poultry Products
Intellectual Property Rights
Specialty Foods
Fundamentals of Nutrition

Core Course: FFT 501 Principles of Food Processing


UNIT I
(5 lectures)
Introduction: Definition and scope of Food Science and Technology, historical development of food
processing and preservation, general principles of food preservation.

UNIT II
(15 lectures)
Preservation by heating: Principles of the method, Types of microorganisms, bacterial load, sterilization
and commercial sterility, thermal resistance of the microorganisms and enzymes..
Canning and bottling: General aspects of canning and bottling, processing operations exhausting and
sealing, retorting, ultra-high temperature processes, determination of thermal process time, processing
equipments, canning/ bottling of various food products.
Chemical preservation: Preservation of foods by use of sugar, salt, chemicals and antibiotics and by
smoking. Effect of various food processing operations on the nutrients of foods.

UNIT III
(15 lectures)
Refrigeration and freezing preservation: Refrigeration and storage of fresh foods, major requirements of a
refrigeration plant, controlled atmospheric storage, refrigerated storage of various foods, freezing point of
selected foods, influence of freezing and freezing rate of the quality of food products, methods of
freezing, storage and thawing of frozen foods.

UNIT IV
(13 lectures)
Drying and dehydrations: Sun drying of various foods, water activity and its effect on the keeping
quality, sorption isotherms and their use. Characteristics of food substances related to their dehydration
behavior, drying phenomenon, factors affecting rate of drying, methods of drying of various food
products, type of driers and their suitability for different foods; intermediate moisture foods.
Concentration (Evaporation): Application in food industry, processes and equipment for manufacture of
various concentrated foods and their keeping quality, Properties of liquid, single and multiple effect
evaporation,

UNIT V
(12 lectures)
Radiations: Sources of radiations, effect on microorganisms and different nutrients; Radiation units and
doses for foods, dose requirements for radiation preservation of foods, safe limits, irradiation mechanism
and survival curve, irradiation of packaging materials. Microwave Heating: Principles and application in
food processing.
Learning Outcomes: The students will have knowledge about different processing and preservation
methods and principles involved.
Reference Books
• Food Processing Technology by P.J. Fellows, Woodhead publishing ltd.
• Food Science by N.N. Potter, CBS publishing.
• Physical principles of Food Preservation. Vol. II by M. Karel, O.R. Fenema and D.B. Lurd, Maroel,
Dekker Inc. New York

For full information please check the file


Address:-
University of Allahabad
Senate House, Central University of, Allahabad, Uttar Pradesh 211002