DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYDETAILED LECTURE OUTLINES
1. Course No. :
FDST - 111
Food Production Trends and Programmes
3. Credit hours:
: To impart knowledge to the students about advanced technology in foodscience and recent trends adapted in food science and technology.5.
:a) Theory: By the end of the course, the students will be able to –i. Know about terminology regarding food technology and various research stations of agriculture located in different places and their importance in agricultureii. Learn about different technological processes of food industry, classification of foodsaccording to market, food crops and its Post Harvest Technology, World Food Day,growth of Indian Food processing industry, recent technologies of food technologyand their principles and applicationsb) Practical: No practical component A.
Theory Lecture Outlines
:1. Introduction - Food Science and Technology2. Definition - Food science, Food technology and their sub discipline, difference between FoodScience and Technology3. Status of food processing industry in India and abroad4. Reasons for slow growth of Indian food industry- scope for expansion of market - Dairy,Bakery, Confectionary, Beverages and Snack foods etc.5. Potential and prospects of Indian food Industry6. Popularity of Indian foods- National and International Projects/Institute and their foodproducts7. Magnitude and Interdependent activities and processing agencies8. Ministry of Food Processing - Objectives and its function to develop the food processingindustry. APEDA - Agricultural Processed Food Products Export Development Authority9. Food characteristics - Food nutrients-Proteins, Fats, Carbohydrates, Vitamins and Minerals -Functions - Sources10. Classification of foods based on pH - Low acid food, medium acid food, highly acid food andacid food - Definition and Examples