Food Science Technology

Complete ICAR AIEEA PG Food Science Technology syllabus covering food processing, food process engineering and food safety and quality.

ICAR AIEEA PG Food Science Technology Syllabus

Sub-Subjects: Food Processing Technology, Food Process Engineering, Food Safety & Quality.

UNIT-I

Food chemistry; physical properties; colloidal systems, gels and emulsions; minerals; physicochemical changes during processing and storage; food nutrients and dietary requirements; metabolism; biological value and PER; additives, contaminants and anti-nutritional factors; flavours; food standards and analytical techniques.

UNIT-II

Engineering properties; mass and energy balance; food material handling; cleaning, dehusking, sorting and grading; peeling, size reduction, mixing, forming, bakery manufacture, extrusion, filtration, membrane processes, extraction, roasting, frying, blanching, pasteurization, sterilization, evaporation, drying, freezing, packing, heat exchange, dairy operations, process equipment, heat and mass transfer, refrigeration, water and wastewater treatment, automation, process control and food plant design.

UNIT-III

Processing technology of cereals, bakery products, meat, poultry, fish, eggs, dairy products, fruits and vegetables; sugars, sweets, fats and oils; fermented foods; beverages; indigenous and convenience foods; dehydration; concentration; irradiation; microwave and solar processing; food by-products; downstream processing; flavour and pigment technology; food product evaluation; food plant management; food safety; hazards; effluent treatment; pollution control; waste treatment; storage; packaging and transportation.

UNIT-IV

Food microbiology; intrinsic and extrinsic factors affecting microbial growth; microbiology of fruits, vegetables, beverages, bakery products, milk, fish, eggs and marine products; food spoilage; pathogens and toxins; food preservation; fermented foods; microbiological examination; food hygiene and safety regulations; water quality and waste disposal.