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OFD353INTRODUCTIONTOFOODPROCESSING Syallabus

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OFD353INTRODUCTIONTOFOODPROCESSING Syallabus

Uploaded by

sherinjebamalarm
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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OFD353 INTRODUCTIONTOFOODPROCESSING

UNITI PROCESSINGOFFOODANDITSIMPORTANCE
Source of food - plant, animal and microbial origin; different foods and groups of foods
as raw materials for processing–cereals, pulses, grains, vegetables and fruits, milk and
animal foods, sea weeds, algae, oil seeds & fats, sugars, tea, coffee, cocoa, spices and
condiments, additives; need and significance of processing these foods.

UNITII METHODSOFFOODHANDLINGANDSTORAGE
Nature of harvested crop, plant and animal; storage of raw materials and products using
low temperature, refrigerated gas storage of foods, gas packed refrigerated foods, sub
atmospheric storage, Gas atmospheric storage of meat, grains, seeds and flour, roots and
tubers; freezing of raw and processed foods.

UNITIII LARGE-SCALEFOODPROCESSING
Milling of grains and pulses; edible oil extraction; Pasteurisation of milk and yoghurt;
canning and bottling of foods; drying –Traditional and modern methods of drying,
Dehydration of fruits, vegetables, milk, animal products etc; preservation by use of acid,
sugar and salt; Pickling and curing with microorganisms, use of salt, and microbial
fermentation; frying, baking, extrusion cooking, snack foods.

UNITIV FOODWASTESINVARIOUSPROCESSES
Waste disposal-solid and liquid waste; rodent and insect control; use of pesticides; ETP;
selecting and installing necessary equipment.

UNITV FOOD HYGIENE


Food related hazards –Biological hazards–physical hazards–microbiological
considerations in foods. Food adulteration –definition, common food adulterants,
contamination with toxic metals, pesticides and insecticides; Safety in food
procurement, storage handling and preparation; Relationship of microbes to sanitation,
Public health hazards due to contaminated water and food; Personnel hygiene;
Training& Education for safe methods of handling and processing food; sterilization
and disinfection of manufacturing plant; use of sanitizers, detergents, heat, chemicals,
Cleaning of equipment and premises.

COURSEOUTCOMES:
On completion of the course the students are expected to
CO1Beawareofthedifferentmethodsappliedtoprocessingfoods.
CO2 Be able to understand the significance of food processing and the role of food and
beverage industries in the supply of foods.

TEXTBOOKS/REFERENCES:
1. Karnal, Marcus and D.B.Lund“PhysicalPrinciplesofFoodPreservation”.Rutledge,2003.
2. VanGarde, S.J. and Woodburn.M “Food Preservation and Safety Principles
and Practice”.Surbhi Publications, 2001.
3. Sivasankar,B.“Food Processing & Preservation”, Prentice Hall of India,2002.
4. Khetarpaul, Neelam,“FoodProcessingandPreservation”,DayaPublications,2005.

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