BT 9256 FOOD PROCESSING AND BIOTECHNOLOGY SYLLABUS | ANNA UNIVERSITY MTECH BIOTECHNOLOGY 1ST SEM SYLLABUS REGULATION 2009 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY FIRST SEMESTER M.TECH BIOTECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI, TIRUNELVELI,COIMBATORE), 2009 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
BT 9256 FOOD PROCESSING AND BIOTECHNOLOGY L T P C
3 0 0 3
UNIT I FOOD CHEMISTRY 9
Constituent of food – contribution to texture, flavour and organoleptic properties of food;
food additives – intentional and non-intentional and their functions; enzymes in food
processing.
UNIT II FOOD MICROBIOLOGY 9
Sources and activity of microorganisms associated with food; food fermentation; food
chemicals; food borne diseases – infections and intoxications, food spoilage – causes.
UNIT III FOOD PROCESSING 9
Raw material characteristics; cleaning, sorting and grading of foods; physical conversion
operations – mixing, emulsification, extraction, filtration, centrifugation, membrane
separation, crystallization, heat processing.
UNIT IV FOOD PRESERVATION 9
Use of high temperatures – sterilization, pasteurization, blanching, asceptic canning;
frozen storage – freezing curve characteristics. Factors affecting quality of frozen foods;
irradiation preservation of foods.
UNIT V MANUFACTURE OF FOOD PRODUCTS 9
Bread and baked goods, diary products – milk processing, cheese, butter, ice-cream,
vegetable and fruit products; edible oils and fats; meat, poultry and fish products;
confectionery, beverages.
TOTAL: 45 PERIODS
REFERENCES
1. Coultate T.P. Food – The chemistry of its components, 2nd ed., Royal society,
London, 1992
2. Sivasankar B. Food processing and preservation, Prentice Hall of India Pvt.Ltd.New
Delhi, 2002
3. Fennema O.R. ed. Principles of food science : Part I, Food chemistry, Marcel
Dekker, New York, 1976.
4. Frazier W.C. and Westhoff D.C. Food Microbiology, 4th ed. McGram-Hill Book Co.,
New York, 1988
5. Brenner, J.G., Butters, J.R., Cowell, N.D. and Lilly, A.E.V. Food engineering
operations, 2nd ed., Applied Sciences Pub.ltd., London,1979
6. Pyke, M. Food Science and Technology , 4th ed., John Murray, London, 1981
BT 9256 FOOD PROCESSING AND BIOTECHNOLOGY L T P C
3 0 0 3
UNIT I FOOD CHEMISTRY 9
Constituent of food – contribution to texture, flavour and organoleptic properties of food;
food additives – intentional and non-intentional and their functions; enzymes in food
processing.
UNIT II FOOD MICROBIOLOGY 9
Sources and activity of microorganisms associated with food; food fermentation; food
chemicals; food borne diseases – infections and intoxications, food spoilage – causes.
UNIT III FOOD PROCESSING 9
Raw material characteristics; cleaning, sorting and grading of foods; physical conversion
operations – mixing, emulsification, extraction, filtration, centrifugation, membrane
separation, crystallization, heat processing.
UNIT IV FOOD PRESERVATION 9
Use of high temperatures – sterilization, pasteurization, blanching, asceptic canning;
frozen storage – freezing curve characteristics. Factors affecting quality of frozen foods;
irradiation preservation of foods.
UNIT V MANUFACTURE OF FOOD PRODUCTS 9
Bread and baked goods, diary products – milk processing, cheese, butter, ice-cream,
vegetable and fruit products; edible oils and fats; meat, poultry and fish products;
confectionery, beverages.
TOTAL: 45 PERIODS
REFERENCES
1. Coultate T.P. Food – The chemistry of its components, 2nd ed., Royal society,
London, 1992
2. Sivasankar B. Food processing and preservation, Prentice Hall of India Pvt.Ltd.New
Delhi, 2002
3. Fennema O.R. ed. Principles of food science : Part I, Food chemistry, Marcel
Dekker, New York, 1976.
4. Frazier W.C. and Westhoff D.C. Food Microbiology, 4th ed. McGram-Hill Book Co.,
New York, 1988
5. Brenner, J.G., Butters, J.R., Cowell, N.D. and Lilly, A.E.V. Food engineering
operations, 2nd ed., Applied Sciences Pub.ltd., London,1979
6. Pyke, M. Food Science and Technology , 4th ed., John Murray, London, 1981
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