(BT05262) FOOD SCIENCE & TECHNOLOGY

Unit I: Introduction To Food Processing
Biotechnology in relation to the food industry, nutritive value of food, and types of microorganisms
associated with food, its sources, types and behavior in foods.
Unit II: Food Preservation I
Bioprocessing of meat, fisheries, vegetables, dairy products, enzymes and chemicals
used in food processing,
Unit III: Food Preservation II
biochemical engineering for flavor and food production, cryopreservation, irradiated foods.
Unit IV: Fermented Food Products
Dairy products, non-beverage plant products, beverages and related products of baking.
Unit V: Quality Control
Quality control, case studies on Biotechnology in the evolution of food quality.
Unit VI: Food Spoilage & Food Borne Diseases
Food -borne infections & intoxications.
Unit VII: Food Microbiology I
Utilization of microorganisms in food Industry, Single cell protein, Neutraceuticals etc.,
Unit VIII: Food Microbiology II
Natural and artificial sweeteners and their role in controlling diseases and deficiencies.
TEXT BOOKS
1. Roger A., Gordan B., and John T., Food Biotechnology, 1989.
2. Frazier, Food Microbiology,
REFERENCES
1. George J.B., Basic Food Microbiology, CBS Publishers Distributors, 1987.
2. James M .J. Modern Food Microbiology, CBS Publishers & Distributors, 1987.
3. Lindsay, Willis Biotechnology, Challenges for the flavor and food Industries, Elsevier
Applied Science, 1988.