Food technology is a branch of science that deals with food processing, packaging, preservation, labelling, quality management and distribution. Students can opt to pursue a degree, diploma or doctorate in Food technology at both post-graduate and under-graduate level.
A few core subjects in Food Technology are chemistry, microbiology, various food processing techniques and engineering. The subjects generally depend on the course chosen [BTech\BSc\MSc\MTech\PhD].
BTech Food Technology syllabus includes:
Applied mechanics and Strength of materials
Bakery and confectionary technology
Biochemistry of processing and preservation
Beverage processing
Crop Processing technology
Cane sugar technology
Diary plant engineering
Enzyme technology
Food fermentation technology
Fat and Oil processing technology
Food processing
Food Biochemistry
Food microbiology
Food plant layout and design
Food plant safety and hazard analysis
Fish processing technology
Food industry waste management
Food and vegetable processing
Food packaging technology
Management of food processing industries
Meat and Poultry processing technology
Post-harvest physiology of fruits and vegetables
Refrigeration and air conditioning
MTech Food technology syllabus includes:
Advanced food chemistry
Advanced engineering statistics
Advanced food packaging
Advanced beverage technology
Advanced food process equipment design
Applied food biotechnology
Advances in food processing technology
Agrochemicals and residues in food
Business management and international trade
Computer applications in food industry
Confectionary technology
Cold chain management
Carbohydrate chemistry and technology
Enzymes in food processing
Food quality control
Food microbiology
Food plant design
Food production technology
Food toxicology
Food process management and control
Food physics
Food processing effluent treatment technology
Flavour chemistry and technology
Grain storage technology
Handling and storage of food products
International food legislations and standards
Juice processing technology
Lipid chemistry and technology
Modern baking and confectionary technology
Meat and marine technology
Optimisation techniques in food technology
Protein chemistry and technology
Post harvest technology
Rheology and texture analysis
Renewable energy for food processing
Separation techniques in food processing
Snack food technology
Technology of fabricated and textured foods
Transport phenomenon in food processing
Water recycling and resource recovery systems
BSc Food technology syllabus includes:
Bakery and confectionary products
Concentrated and dehydrated milk products
Food chemistry
Food microbiology
Food analysis
Food hygiene and sanitation
Fundamentals of food processing
Food laws and quality assurance
Fundamentals of milk processing
Fermented milk products
Introduction to business laws and ethics
Normal therapeutic nutrition
Processed fruits and vegetable products
Principles of fruits and vegetable technology
Packaging of fresh and processed food
Technology of pulses and oil seeds
Technology of dairy and sea food
Technology of spices and plantation products
MSc food technology syllabus includes:
Bioprocess technology
Dairy technology
Food chemistry
Food microbiology
Food standard and quality assurance
Food additives
Fermentation technology
Food biotechnology
Nutrition and health
Packaging technology
Principles of food engineering
Pulses and oil seeds technology
Technology of fruits and vegetables
Technology of meat, fish and poultry
Technology of cereals
Technology of beverages
Units operations in food processing
PhD Food technology syllabus includes:
Advances in food engineering
Advances in food microbiology
Automation in food processing
Agrochemicals and residues in foods
Advances in food chemistry and nutrition
Business management and international trade
Cold chain management
Confectionery technology
Carbohydrate chemistry and technology
Computer applications in food industry
Food packaging
Food analysis
Food supply chain management
Food processing
Flavour chemistry and technology
Food microstructure and texture
Grain storage technology
Juice processing technology
Lipid chemistry and technology
Modern food microbiology
Product design and development
Protein chemistry and technology
Project planning and implementation
Renewable energy for food processing
Statistical methods for food science
Separation techniques in food processing
The above syllabus could vary from different institutions.
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