Carbohydrates −
Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances and dietary fibre
Gelatinization and retrogradation of starch
Proteins −
Classification and structure of proteins in food
Biochemical changes in post mortem and tenderization of muscles
Lipids −
Classification and structure of lipids, rancidity, polymerization and polymorphism
Pigments −
Carotenoids
Chlorophylls
Anthocyanins
Tannins
Myoglobin
Food flavours −
Terpenes
Esters
Aldehydes
Ketones
Quinines
Enzymes −
Specificity
Simple and inhibition kinetics
Coenzymes
Enzymatic and nonenzymatic browning
Nutrition −
Balanced diet
Essential amino acids and essential fatty acids
Protein efficiency ratio
Water soluble and fat soluble vitamins
Role of minerals in nutrition
Co-factors
Anti-nutrients
Nutraceuticals
Nutrient deficiency diseases
Chemical and biochemical changes −
changes occur in foods during different processing
Characteristics of microorganisms −
Morphology of bacteria, yeast, mold and actinomycetes
Spores and vegetative cells
Gram-staining
Microbial growth −
Growth and death kinetics
Serial dilution technique
Food spoilage −
Spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products
Toxins from microbes −
Pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera
Fermented foods and beverages −
Curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage
Processing principles − thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods
Food pack aging and storage − packaging materials, aseptic packaging, controlled and modified atmosphere storage
Cereal processing and products − milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals
Oil processing − expelling, solvent extraction, refining and hydrogenation
Fruits and vegetables processing − extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles
Plantation crops processing and products − tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices
Milk and milk products processing − pasteurization and sterilization, cream, butter, ghee, ice-cream, cheese and milk powder
Processing of animal products − drying, canning, and freezing of fish and meat; production of egg powder
Waste utilization − pectin from fruit wastes, uses of by-products from rice milling.
Food standards and quality maintenance − FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place (CIP)
Mass and energy balance; Momentum transfer − Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number
Heat transfer − heat transfer by conduction, convection, radiation, heat exchangers
Mass transfer − molecular diffusion and Fick’s law, conduction and convective mass transfer, permeability through single and multilayer films
Mechanical operations − size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid
Thermal operations − thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization
Mass transfer operations − psychrometry, humidification and dehumidification operations.
To download pdf Click here.