Sem4

Food Microbiology and Food Safety

Skill Level: Beginner

ElE-IV (Recent Developments in Processing of Plantation Crops)

The course teacher will help 
1. To enable the students to study the major and minor spices available 
2.To study the principles of  spice processing  
3. To learn the principles of extraction of active components from different spices 
4.To learn various methods of processing  of plantation crops  
5.To understand the importance of cash crops  
6.to learn the methods of extraction and analysis process

The students will able to  
1. Toidentify and classify the major and minor spices  
2.To study the principles of  spice processing  
3. To learn the principles of extraction of active components from different spices 
4.To learn various methods of processing  of plantation crops  
5.To understand the importance of cash crops  
6.to learn the methods of extraction and analysis process

Skill Level: Beginner

ElE-III (Newer developments in Bakery and Confectionery)

Course Objectives - The Course Teacher will help to, 

1.Provide an understanding of the latest trends and innovations in bakery and 
confectionery processing. 
2. Explore advancements in ingredient technology, including functionaland 
alternative ingredients. 
3. Analyse modern equipment and automation in bakery and confectionery 
manufacturing. 
4. Evaluate the role of food safety, quality assurance, and regulatoryaspects in 
product development. 
5. Study sustainable and eco-friendly approaches in the bakery andconfectionery 
industry. 
6.  Develop research and analytical skills for problem-solving in product development.

Course Outcomes- Students will be able to,

  1. Analyze the role of additives, enzymes and alternative ingredients in bakery and confectionery product formulation.
  2. Apply advanced baking and confectionery technologies, including automation and 
    3 D food printing in product development.  
    3. Evaluate quality parameters using sensory, rheological and shelf life assessment 
    technique. 
    4. Implement food safety regulations, HACCP principles, and smart packaging 
    solutions in bakery and confectionery manufacturing. 
    5. Design innovative bakery and confectionery products catering to gluten free, 
    vegan, allergen-freeand health conscious consumer. 
    6. Adapt to emerging trends such as eco friendly packaging, low-GI confectionery and 
    functional baked goods.
Skill Level: Beginner

Chemical and Instrumental Analysis of Food Components

Course Objectives-The course teacher will ensure to-

 1.  Introduce fundamental principles of food analysis and proximate composition. 
2. Explain methods for analyzing carbohydrates, minerals, vitamins, and plant pigments. 
3. Illustrate techniques for fat analysis, sensory evaluation, and texture analysis. 
4. Discuss enzymatic analysis and rapid detection techniques in food safety. 
5. Apply modern spectroscopic and electrophoretic methods for food analysis. 
6. Demonstrate chromatographic, rheological, and thermal analysis techniques in food 
evaluation. 

Course Outcomes- By the end of the course, the students will be able to-

1. Perform proximate analysis of food components using standard methods. 
2. Analyze carbohydrates, minerals, vitamins, and plant pigments in food samples. 
3. Conduct fat analysis and sensory evaluation using advanced techniques. 
4. Apply enzymatic and rapid detection methods for food safety assessment. 
5. Utilize spectroscopic and electrophoretic methods for food composition analysis. 
6. Implement chromatographic, rheological, and thermal techniques in food research. 

Skill Level: Beginner

Advances in Food Biotechnology

Course Objectives - The course teacher will ensure to-

1. Understand the fundamentals of food biotechnology and genetics. 
2. To learn basic aspects of fermentation process. 
3. To learn application of enzymes and its production. 
4. Interpret microbial cultures used in food industry 
5. To learn production of different products through fermentation 
6. Make use of new techniques for production of fermented foods

Course Outcomes- By the end of the course, the students will be able to-

1. Explain basic knowledge of cell culture technology 
2. Comprehend the techniques utilized in production of different useful secondary 
metabolites. 
3. Describe the applications of cell culture technology at the industrial level. 
4. Express role of fermented food products. 
5. Summarize Plant Tissue culture and its types 
6. Enumerate principles behind important analytical techniques 

Skill Level: Beginner