Page 73 - B.Tech Biotech Curriculum and Syllabus R2017 - REC

Department of BIOTECHNOLOGY, REC

2. Pretsch E., Bühlmann P. And Badertscher M., ―Structure Determination Of Organic
Compounds: Tables Of Spectral Data‖, Springer, Fourth Edition, 2009.
3. Gremlich H. And Yan B., ―Infrared And Raman Spectroscopy Of Biological Materials‖, CRC Press, 2000.
4. Greve J., Puppels G.J. And Otto C., ―Spectroscopy Of Biological Molecules: New
Directions Springer‖, First Edition, 1999.

BT17E64 FOOD PROCESSING, SAFETY AND QUALITY CONTROL
L T P C
3 0 0 3
OBJECTIVES:
On completion of the course the students are expected to
 Be aware of the different methods applied to processing foods.
 Be able to understand the significance of food processing
 To characterize different type of food hazards, physical, chemical and biological in the industry and
food service establishments
 To be aware of the regulatory and statutory bodies in India and the world

UNIT I PROCESSING OF FOOD AND ITS IMPORTANCE 9
Source of food - food of plant, animal and microbial origin; different foods and groups of foods as raw
materials for processing – cereals, pulses, grains, vegetables and fruits, milk and animal foods, sea weeds,
algae, oil seeds & fats, sugars, tea, coffee, cocoa, spices and condiments, additives; need and significance of
processing these foods

UNIT II LARGE-SCALE FOOD PROCESSING 11
Milling of grains and pulses; edible oil extraction; Pasteurisation of milk and yoghurt; canning and bottling of
foods; drying – Traditional and modern methods of drying, Dehydration of fruits, vegetables, milk, animal
products etc.; preservation by use of acid, sugar and salt; Pickling and curing with microorganisms, use of salt,
and microbial fermentation; frying, baking, extrusion cooking, snack foods.

UNIT III INTRODUCTION TO FOOD SAFETY 12
Definition of food safety and concept of safe food; characterization of food hazards physical, chemical and
biological; adulteration, filth, plastics, pesticides, heavy metals; Changes due to food processing, trans fatty
acids, pyrolytic and thermal decomposition products, urethane, mycotoxins, scrombotoxin, migration, cross -
contamination, nitrates and related products, sulfites, phenolic antioxidants, non-nutritive sweeteners, fat
substitutes, chemical preservatives, veterinary drugs and antibiotics.

UNIT IV MONITORING AND REGULATION 6
HACCP, GMP; Surveillance networks, Consumer and food service operator education, function and roles of
USFDA, USDA and EPA; Food Safety and Standards Act India 2006; Prevention of Food Adulteration Act,
India, 1954; Responsibilities of the Food service operator, consumer protection, food audit

UNIT V STANDARDS FOR FOOD ANALYSIS 7
International Food Standards ISO 9000 and related 92 standards; Standards of identity, purity and
methodology for analysis of: a) Cereals, legumes, oil seeds and their products; b) Fruits, vegetables, tubers
and their products; c) Tea, coffee, cocoa, chocolate, spices, condiments; d) Milk and milk products; e) Meat,
fish and poultry products; f) Miscellaneous foods e.g. fermented products.

TOTAL: 45 PERIODS

COURSE OUTCOMES:
On completion of the course the students are expected to
• Be aware of the different methods applied to processing foods.

Curriculum and Syllabus | B.Tech. Biotechnology | R2017 Page 73