GITAM University Food Process technology Syllabus

GITAM University Food Process technology Syllabus

 B.Tech. (BT) VII Semester
Departmental Elective: Food Processing Technology
Course Code : EURBT 731 Category: CE
Credits: 3 Hours : 3 per week
UNIT-I.
Principles of Food processing: Scope and importance of food processing. An over
view of Membrane technology. Micro-filtration, Ultra filtration (UF), Nano filtration
(NF) and Reverse Osmosis (RO) and their industrial applications. Microwave and
radio frequency processing.
UNIT-II
Hurdle technology: concept of hurdle technology and its application. High Pressure
Concept, equipment for HPP treatment, mechanism of microbial inactivation and its
application in food processing. Ultrasonic processing: Properties and application of
ultrasonic processing techniques.
UNIT- III
Application of technologies of high intensity light, pulsed electric field, ohmic
heating, IR heating, inductive heating and pulsed X-rays in food processing and
preservation. Nanotechnology its Principles and applications in foods
UNIT-IV
Food quality assurance and packaging: Methods of quality assessment of food
materials. Concept of codex Almentarious/HACCP/USFDA/ISO 9000 series.
Packaging operation, package function and design. Deteriorative changes in foodstuff
and packaging methods for prevention. Shelf life of packaged foodstuff. Methods to
extend shelf life.
UNIT-V
Introduction to nutraceuticals. Manufacturing aspects of selected nutraceticals such as
lycopene, isoflavonoids, prebiotics and probiotics, glucosamine, phytosterols.
Formulation of functional foods containing nutraceuticals.
Text Books:
1. Fellows, P. & Ellis H.1990 Food Processing Technology. Principles and practice;
Newyork
2. Jelen P. 1985.Introduction to food processing, Prentice Hall, Reston Virginia,
USA.
3. Food Processing: Principles and Applications, Michele Maracotte, Hosahalli
Ramaswamy, Taylor and Francis.
Reference Books:
1. Barbosa-Canovas 2002. Novel Food Processing Technologies. CRC.
2. Gould GW.2000. New Methods of Food Preservation. CRC.
3. Shi J. (Ed) 2006. Functional Food Ingredients and Nutraceuticals: Processing
Technologies. CRC.
4. Nesser JR & German BJ.2004. Bioprocesses and Biotechnology for
Nutraceuticals. Chapman & Hall.
5. Early R.1995. Guide to Quality Management Systems for Food Industries. Blackie
Academic.
6. Krammer A & Twigg BA.1973. Quality Control in Food Industry. Vol.I, II A VI
Publ.
7. Macrae R, Roloson R & Sadlu MJ. 1994. Encyclopedia of Food Science &
Technology & Nutrition. VolXVI. Academic Press.

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