BT3003 Food Processing and Technology Syllabus:

BT3003 Food Processing and Technology Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 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. Pre-requisite(s): Knowledge of Microbiology required

UNIT I FOOD ENERGY AND LAWS

Constituents of food –carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and functional properties in food, contribution to organoleptic and textural characteristics. National food legislation, other food legislations/authorities and their role- essential commodities act, ISI mark of BIS and agmark,food and agricultureal organization (FAO),
worldhealth organization(WHO), codex joint FAO/WHOexpert committee on food additives(JECFA),world trade organization(WTO),International organization for standardization(ISO) Food safety and quality management systems.

UNIT II FOOD ADDITIVES

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

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

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

UNIT V FOOD PRESERVATION

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

COURSE OUTCOMES:

 Understand the basic concepts of food constituents present in Food and microorganisms involved in food processing
 Apply the principles and methods involved in the processing of different foods.
 Able to understand various food processing additives
 Understand different principles and food preservation techniques.
 Apply the knowledge of unit operations in modern food processing in industries
 Familiar with the food borne diseases and factors involved in food spoilage

TEXT BOOKS

1. T.P.Coultate-Food-The Chemistry of its Components, 2nd edition. Royal society, London, 1992.
2. B.Sivasanker-Food processing and preservation, Prentice-Hall of IndiaPvt.Ltd.New Delhi, 2002.
3.George JB. Basic Food Microbiology, CBS Publishers & Distributors, 1987.

REFERENCES

1. W.C.Frazier and D.C.Westhoff-Food Microbiology, 4th Ed.,McGraw-Hill book Co.,New York.
2. J.M.Jay-Modern Food Microbiology, CBS Pub.New Delhi,1987.