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WWW.University Of Allahabad.Org |
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Re: www.university of allahabad.org
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 |
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