Food Science Technology

Complete ICAR AIEEA PG Food Science Technology syllabus covering food processing, food process engineering and food safety and quality.

ICAR AIEEA PG Food Science Technology Syllabus

Sub-Subjects: Food Processing Technology, Food Process Engineering, Food Safety & Quality.

 UNIT-I:

General chemistry of food constituents, physical properties of foods, properties of colloidal systems, gels and emulsions. Minerals in foods, physicochemical changes in foods during processing and storage, functions of food nutrients, dietary allowances and nutritional requirements. Metabolism of carbohydrates, lipids and protein. Biological value and PER. Food additives, contaminants and anti-nutritional factors. Food flavors and off-flavors. National and international food standards, modern analytical techniques in food analysis.

UNIT-II:

Engineering properties of food materials, system analysis, mass and energy balance, principles, operations and equipment for food materials flow handling, cleaning, de-husking, sorting and grading; peeling, size reduction, mixing and forming, bakery foods manufacture, extrusion, separation, filtration and membrane processes, expression, baking, roasting, frying, extraction and leaching, crystallization, distillation, blanching, pasteurization, sterilization, evaporation, drying, freezing, packing, heat exchanging, dairy specific operations. Process equipment design, heat and mass transfer, equipment for steam generation, compressed air, refrigeration and air conditioning, water and waste water treatment, biochemical engineering and thermobacteriology. Automation, on-line data acquisition and process control. Food plant layout and design. Energy audit.

UNIT-III:

Preparation and manufacturing technology of cereals and bakery products, beef, pork, poultry, fish & sea foods and egg, sausages and table ready meats, dairy products, fresh fruits, fresh vegetables, processed fruits, processed vegetables, post-harvest handling and storage of fruits and vegetables. Sugars, sweets, fats and oils, fermented foods, alcoholic and non-alcoholic beverages, indigenous foods, fast, readymade and fashion foods. Dehydration and concentration methods, irradiation, microwave and solar processing of foods, food by-products and downstream processing, flavoring and pigment technology. Judging of food products, food plant management and legal aspects, food plant safety, risk and hazards. Effluent treatment and environmental pollution, waste solids upgrading and treatment, food storage, functions of packaging, packaging operations, types of containers, FFS, hermetic closures, canning packaging materials and package testing, transportation and marketing of food products.

UNIT-IV:

Role of intrinsic and extrinsic properties of food in relation to microbial growth. Microbiology of fruits, fruit products, vegetables, soft drinks, bakery products, milk and milk products, meat, fish, egg and marine products. Spoilage of foods, food pathogens and their toxins in relation to human health. Food preservation by sugar, salt, chemicals, heat, cold, irradiation, dehydration and packaging. Microbiology of fermented foods and beverages and factors affecting their quality. Methods for microbiological examination of foods, food hygiene and safety regulations. Water quality and waste disposal in food industry.