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This notes covered History of Bakery and Confectionery, Raw materials used in Bakery, Yeast, Yeast Production, Sugar and Milk, Leavening agents, Spices used in baking and their functions, Food colours, Bakery unit operations including mixing, Formula construction and computation of yeast raised products, Biscuits, Cream crackers, Hard sweet, Cakes, Pizza and pastries, Setting up of a Bakery Unit, Types of confectionery, Raw materials, Alternative bulk sweeteners, Enzymes, Food colours & flavours, Chocolate processing, General technical aspects of Industrial sugar confectionery, composition effects, changes,change of state, Boiled sweets, Tablets, Lozenges, Sugar panning tablets, Granulated confectionery, medicated
Confectionery, Processing of liquorice paste, Chewing gums, fondants, Marzipan, Crystallized confectionery, Quality and standards/Regulations to be followed in the Bakery Industry and packaging requirements, Quality and standards/regulations to be followed in the confectionery Industry and packaging requirements etc.
This notes covered Present status and future prospects of cereals and millets, Structure of cereals, Composition and nutritive value of cereals, Thermal properties, Theory of grain drying, Equilibrium moisture content, Drying curves, Methods of grain drying, Grain dryers, Paddy and its handling, Rice milling, Modern rice milling process, Advantages and disadvantages of milling machineries, By-products of rice milling, Parboiling of paddy and its principle, Effect of parboiling on milling, nutritional and cooking quality of rice, Advantages and disadvantages of parboiling, Methods of parboiling of paddy, Parboiling, Rice conversion process, Fernandes process, Sodium chromate method, Ageing of rice, Rice fortification, Processed products from rice, Wheat, Wheat flour milling, Corn dry milling and wet milling Milling of Barley, Oats and Rye, Milling of Sorghum, Bajra, Ragi, Malting of cereals, Breakfast cereal foods etc.
This notes covered Extrusion, Extruders in the food industry, Twin screw extruder, Process characteristics of the twin screw extruder, Twin screw extruder, Problems associated with twin screw extruder, Pre-conditioning of raw materials used in extrusion process, Chemical and nutritional changes in food during extrusion, Practical considerations in extrusion processing, Break fast cereals, Texturized vegetable protein, Snack food extrusion etc.
This notes covered Introduction, Toxicology and Safety Evaluation of Food Additives, Naturally occurring Food Additives, Food colors, Preservatives, Anti-oxidants & chelating agents, Surface active agents, Stabilizers & thickeners, Bleaching & maturing agents, Starch modifiers, Buffers, Sweeteners, Flavoring agents, Anti-caking agents, Humectants, Clarifying agents etc.
This notes covered Prospectus of Biotechnology, Molecular genetics, Fundamentals of molecular biology, Chemistry and biology of DNA, Primary conformation of DNA, Biological role of DNA in cell, Requriments for DNA synthesis, Genetic recombination, Micro injection, Strain Improvement, Chromosomal mutation, Industrial fermentation process, Types of fermentations, Regulation of gene expression, Gene Manipulation tools, Restriction enzymes, Recombinant DNA technology, Plasmids, Gene cloning, Cell and Tissue culture, Expression of foreign genes, Selection of cells containing cloned genes, Biomass production, Energy production methods, Biosensors, Optical biosensors, Enzyme technology, Immobilization of enzymes, Application of Biotechnology in food, Application of Biotechnology in Pharmaceuticals, Application of Biotechnology in Agriculture, Bio gas plant etc.
This notes covered Food chemistry, Moisture in foods, Water activity and sorption isotherm, Dispersed systems of foods, Sols, Gels, Emulsions, Changes of carbohydrates on cooking, Reactions involved in food processing, Starch, Browning reactions, Functional properties of sugars, Pure proteins of plant and animal origin with their functional characteristics, Milk proteins, Egg proteins, Lipids, Classification of edible fats, Physical aspects of lipids, Chemical aspects of lipids, Edible fats and oils, Technology of edible fats and oils, Chemistry of fat and oil processing, Frying technology of edible fats and oils, Behaviour of food during frying, chemical and physical changes, Anti-oxidants-Natural and synthetic anti oxidants, Rancidity and its types, Enzymes in food industry, Proteases, Lipid hydrolyzing enzymes, Chemical reactions of interest to food processing etc.
This notes covered Introduction, Various types of laws, Introduction to various food laws, Food Safety and Standards Act, 2006, Establishment of Food Safety and Standards Authority of India (FSSAI) (II), Functions of the chairperson and other members of FSSAI, Establishment and Functions of Central Advisory Committee, General principles to be followed in the administration of FSSA (III), Enforcement of FSSA (VII), Prevention of Food Adulteration Act & Rules (PFA Act), 1954, Analysis of Food, Powers of Court, Consumer Protection Act, 1986 and Consumer Protection Rules, 1987, Environment (Protection) Act, 1986, The Insecticides Act, 1968, The Export (Quality Control and Inspection) Act, 1963, Fruit Products Order, 1955 (FPO), Milk and Milk Product Order, 1992 (MMPO), The Plants, Fruits and Seeds (Regulation of Imports in India) Order, 1989, Edible Oils Packaging (Regulation) Order, 1998, Meat Food Products Order, 1973 (MFPO), Standards of Weights and Measures Act, 1976, The Essential Commodities Act, 1955, AGMARK, Bureau of Indian Standards (BIS), Codex Alimentarius, Scope of Codex Alimentarius and Codex Standards, Codex standards for Cereals & Pulses, Codex standards for Fruits and Vegetables, Codex standards for Meat and Poultry products, Recommended International Code of hygiene for various food products etc.
This notes covered Microbial spoilage of foods, Factors affecting growth and survival of microorganisms in foods, Extrinsic factors, Contamination of Foods, Microorganisms importance in Food Microbiology, Yeasts and Yeast like fungi, Bacteria, Principles of Food Preservation, Asepsis, removal of Micro organisms, Food Preservation by use of high temperature, Determination of heat resistance, Preservation by use of low temperatures, Preservation by drying, methods of drying, Preservation by food additives, Food Preservation by Radiation, Microbiology of milk and milk products, Spoilage of milk and cream, gas production proteolysis, ropiness, changes in milk fat, Spoilage of milk at different temperatures, Microbiology of fruits and vegetables, Microbiology of cereal and cereal products, Microbiology of Meat and Meat Products, Spoilage of meat and meat products, General types of spoilage of meats, Microbiology of fish and other sea foods, Factors influencing kind and rate of spoilage, evidences of spoilage, bacteria causing Spoilage, Microbiology of poultry and eggs, Microbiology of sugar and sugar products, Microbiology of salts and spices, Microbiology of canned foods, Types of spoilage of canned foods by bacteria, yeasts, molds etc.
This notes covered Introduction to Food Packaging, Need of Packaging food, Levels of packaging, Shelf life of processed foods, Hazards of distribution, Factors influencing shelf Life of fruits and vegetables, Controlled Atmosphere Packaging Technology, Packaging laws and Regulations, National Standards on Packaging code for foodstuffs and Perishables, Packaging of fruits and vegetables, Packaging of Edible starches and starch products, Packaging materials, Bleaching, Types of paper, Paper Boards, Glass as Package material, Glass manufacture, Improvements in glass manufacturing, Metal as Packaging material, Manufacture of ECCS, Container Making Processes, D&I Cans, Plastic Consumption in India and World, Polyethylene, Coating, Aseptic packaging system, Machineries used in Food Packaging, Sequence of operations of a basic twin web machine, Package Testing, Burst Strength etc.
This notes covered Introduction, General design considerations, Flow Chart for Plant Design, Comparative rating of product ideas, Pre feasibility stage, Technical analysis, Financial Analysis, Sensitivity and risk analysis, Feasibility cost estimates, Break Even Analysis, Plant location, Territory selection and Site, Subjective, Qualitative and Semi-Quantitative Techniques, Equal Weights Method, Variable Weights Method, Weight-cum-Rating Method, Another weight-cum-rating method, Composite Measure method, Locational Break-Even analysis, Food Plant Utilities, Plant Size and Factors, The enterprise and its Environment, The total revenue function, the total cost function, Break-even and shutdown points, Production, economics of mass production, Production management decision, Plant layout, Basic Types of plant layouts, General guide lines for plant layout, Symbols used for food plant design and layout, Experimentation in pilot layout, Process scheduling, Linear Programming, Formulation of linear programming model, Queuing theory, Materials of construction of Food Equipment, Illumination and ventilation, Cleaning & sanitization, Maintenance of Food Plant Building etc.
This notes explained about terminology regarding food technology and various research stations of agriculture located in different places and their importance in agriculture and Learned about different technological processes of food industry, classification of foods according to market, food crops and its Post Harvest Technology, World Food Day, growth of Indian Food processing industry, recent technologies of food technology and their principles and applications.
This notes covered Food Quality, Objectives, Importance and Functions of Quality Control, Methods of quality concepts of Dough Rheology, Quality Assessment of Food materials, Statistical Quality Control of Foods, Sensory Evaluation of Food Quality, Requirements for conducting Sensory Evaluation and serving procedures, Methods of Sensory Evaluation and Evaluation cards, Different methods of Quantitative descriptive analysis, Determination of Sensory thresholds and taste Interactions, Food laws and Standards, Consumer Studies, Information obtained from Consumer Study, Methods of Approach, Comparison of Laboratory Panels with Consumer panels, Fundamentals of Food regulations, Food regulations pertaining to aspects of Hygiene, Different existing Food legislations, Food grade and standards, Indian food regulations and Certifications, Concept of Codex Alimentarius, The concept and process of implementation of HACCP in an industry, Food Adulteration and Food Safety etc.
This notes covered History of Food spoilage, Food poisoning, Food legislation and Food Preservation, Food borne bacterial toxins- Clostridium botulinum, Clostridium perfringens, Staphylococcus, Food borne bacterial toxins-Salmonella, Vibrio, Escherichia coli, five groups of E.coli, Bacillus cereus, Food borne bacterial toxins, Mycotoxins, Mushroom toxins, Algal toxins, Food borne animal parasites, Food borne viruses, Metals as toxins, Lead,Tin, Zinc, Aluminium, Chromium, Cobalt, Antimony, Pesticides, Antinutrients, Anti nutritive factors, Anti microbial agents, Antimicrobial agents, Sanitation, Food safety, Risk assessment and management during food preparation, Risk assessment and management during food preparation, Microbiological criteria for various food products, Food laws & Standards, Non permitted food additives, Non permitted food additives etc.
This notes covered Production and processing scenario of Fruits and vegetables in India and World, Overview of Principles of preservation- Drying /dehydration-process-types
pretreatments required, Chemical preservation, Hurdle concept, Irradiation, Processing Technology of Jam, Jelly and Marmalades, Marmalades, Fruit preserves and candied fruits, Glazed fruit, Chutneys, Pickling with Vinegar and fermentation, Pickling with Vinegar and fermentation, Sauces and Ketchups, Processing Technology of Fruit Beverage, Equipment used in the preparation of beverages, Basket press, Types of Beverages, Processing of Beverages like Cordial, Processing of Syrups, Fruit juice concentrate, Processing technology of Fruit Cheese, Fruit toffee, Processing technology of vegetable wafers, Vegetable Papads, Processing of Soups, Fermented products from fruits and vegetables, Fermented fruit beverages, Sparkling clear wines etc.
To impart knowledge to students on different modes of heat transfer, extended surfaces, boiling and condensation, process and principles of heat exchangers which are very essential in dairy and food industries
This notes covered Introduction, Primary measurements, Functional elements of measurement systems, Linear variable differential transformer, Classification of Instruments, Indicating, recording and display elements, Errors in Performance Parameters, Characteristics of transducer elements, Standards of measurements, Performance characteristics, Primary sensing elements, Pressure sensitive primary devices, Temperature Measurement, Measurement of Temperature, Electrical resistance thermometers, Pressure, Measurement of pressure, Elastic Pressure Elements, Types of Fluid Flow, Flow measurement, The general expression for the rate of flow, Construction of Orifice Meter, Variable Area Meters, Variable Head and Variable Area Flow Meters, Measurement of Liquid Level, Hook Gauge, Indirect Liquid Level Measurements, Control Systems, Controllers and Control Action, Data Transmission Elements etc.
This notes covered Computer operating environments and information system for various types of food industries , Computerization, Importance of Computerization in food industry and IT applications in food industries, , Introduction to Software & Programming Languages, Introduction, Fundamentals & advantages of ‘C’, Basic Structure of a simple ‘C’ program, Decision Making/Control Statements, Branching, Concept of Looping & Looping statements, Concept of Arrays & Types of Arrays, Concept of Functions, Concept of various types of User Defined Functions, Concept of a String Library Functions, Concept of Pointers, Structures & Unions, Introduction to a Data Structures, Concept of Stacks & Operations on Stacks etc.
This notes covered Introduction, Structure of meat muscle, Chemical composition of meat muscle, Pre-slaughter care-requirements, , Ante-mortem examination of meat animal, Slaughtering of meat, Dressing and cutting of carcass in sheep, pig and buffalo, Post mortem examination of carcass and principles of judgement, Grading of meat and packaging of meat, Postmortem changes in meat, Meat quality parameters, Palatability characters of meat and factors affecting meat quality, Methods of tenderization, Spoilage of meat, Principles of various meat preservation techniques, Processing technology of meat products, Cured meats, Restructured meat products, Value added meat products like luncheon meats, Safety standards in meat industry, Meat plant sanitation and hygiene, Structure of egg, Composition of egg, Egg quality characteristics, Antemortem and post mortem examination of poultry birds, Microbial spoilage of eggs, Preservation and maintenance of eggs, Preservation of Albumin and yolk, Preservation of poultry meat, Processing of value added products etc.