FST 103/1043 INTRODUCTORY FOOD TECHNOLOGY

UNIT I

Scope of food technology in India.

Food production and consumption patterns in India. Food pyramid. Major food industries and their products in India.

Role of food processing in Indian economy.

UNIT II

Basic constituents of food

Protein – Requirement and sources of proteins, deficiency diseases, amino acids, essential amino acids. Protein denaturation.

Fats – Sources, saturated and unsaturated fats, good and bad fat, Omega fatty acids, simple, compound and derived lipids.

Carbohydrates – Sources, requirement, classification of carbohydrates, dietary fibers and their role in foods.

Vitamins – Role of vitamins in human health, Fat and water soluble vitamins, their sources and deficiency diseases.

UNIT III

Basic concepts of common unit operations in food industry – Material handling, cleaning, separating, pumping, mixing, heat exchanging, evaporation, drying, freezing, freeze drying, packaging, thermal processing, D, Z, F and F₀ value.

UNIT IV

Fruits and vegetables – Different fruits and vegetables and their composition. Use of fruits and vegetables in human food. Dehydration of fruits, Candied fruits.

Cereals, pulses and oil seeds – Composition of wheat, rice, oat, barley, corn, soy bean, coconut, mustard, sunflower, cotton seed and their use.

Animal foods – Meat and meat animals, classification of animals, Composition of meat and egg. Benefits of meat consumption.

Milk – Fluid milk, composition of milk, tones and double toned milk, paneer and cheese.

UNIT V

Quality control, HACCP- Seven principles of HACCP, Risk management and risk communication, Structure of risk analysis, critical control points.

ISO 9000 – Origin of ISO, history of ISO, Benefits of ISO to society, Use of ISO, Implementation of ISO.

REFERENCES

1.      Principles of Food Science (Borgstorm)

2.      Food Science (Potter NN)

3.      Fish processing (Gopakumar)

4.      An Introduction to Food Science Technology and Quality Management (D K Bhatt and Priyanka Tomar)