Food Chemistry and Nutrition | Carbohydrates: Structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. Proteins: classification and structure of proteins in food, biochemical changes in post mortem and tenderization of muscles. Lipids: Classification and structure of lipids, rancidity, polymerization and polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins and myoglobin. Food Flavours: Terpenes, esters, aldehydes, ketones and quinines. Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non- enzymatic browning. Nutrition: Balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and Biochemical Changes: Changes occurring in foods during different processing.
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Food Microbiology | Characteristics of Microorganisms: Morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining. Microbial Growth: Growth and death kinetics, serial dilution technique. Food Spoilage: Spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products. Toxins from Microbes: Pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented Foods and Beverages: Curd, yoghurt, cheese, pickles,soya-sauce,sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.
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Food Products Technology | Processing Principles: Thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods. Food packaging and storage: packaging materials, aseptic packaging, controlled and modified atmosphere storage. Cereal processing and products: milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals. Oil Processing: Expelling, solvent extraction, refining and hydrogenation. Fruits and Vegetables Processing: Extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles. Plantation crops processing and products: Tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and Milk Products Processing: Pasteurization and sterilization, cream, butter, ghee, icecream, cheese and milk powder. Processing of animal products: drying, canning, and freezing of fish and meat; production of egg powder. Waste Utilization: Pectin from fruit wastes, uses of by-products from rice milling. Food standards and Quality Maintenance: FPO, PFA, A-Mark, ISI, HACCP, food plant sanitation and cleaning in place (CIP).
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Food Engineering | Mass and energy balance. Momentum Transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass Transfer: Molecular diffusion and Flick's law, conduction and convective mass transfer, permeability through single and multilayer films. Mechanical Operations: Size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization. Mass Transfer Operations: Psychometric, humidification and dehumidification operations.
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