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(Food Technology)

(Food Technology)

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Published by: Jeffrison William Saribu on Jun 06, 2013
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11/29/2013

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For class use only
 ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
B. Tech (Food Technology)
Course No.:
FDST 111
 Credit Hours: 2 (2+0)THEORY STUDY MATERIAL
FOOD PRODUCTION TRENDS AND PROGRAMMES
Prepared by
Dr. Jessie Suneetha W
College of Food Science and Technology, Pulivendula
Ms. Aruna Kumari Y
College of Food Science and Technology, Bapatla
 
 
 
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DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYDETAILED LECTURE OUTLINES
1. Course No. :
FDST - 111
 2. Title:
Food Production Trends and Programmes
3. Credit hours:
2 (2+0)
 4.
General Objective
: To impart knowledge to the students about advanced technology in foodscience and recent trends adapted in food science and technology.5.
Specific Objectives
: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
 
 
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11. Types of foods - Convenience food, definition, characteristics and classification - Ready- to-Eat foods, Ready-to-use-foods and beverages12. The point to be kept in mind while purchasing convenience foods - Advantages anddisadvantages of convenience foods - flow chart for some ready to eat products13. New food product development - Strategies for new product development - Recent trends for processing of food, its principle and application, new techniques for new food productdevelopment - Genetically modified foods - Advantages and disadvantages14. Functional foods - formulated foods - Special foods - Imitation meat food / meat imitation -meat food - definitions - Advantages and disadvantages15. Food demand and supply - food requirements - factors affecting on food demands - presentmarket segments of food process industry in India16. Features of food processing industry to meet the needs - processed food industry in India -further priorities in food production need17. Food losses and factors affecting food losses - physical, chemical, physiological andbiological factors18. Programmes and strategies to eliminate the food losses - Post harvest management,Importance of value addition and methods of storages19. Packaging of processed food - Definition for modified atmospheric packaging - Vacuumpackaging – Aseptic packaging for improving the shelf life of perishable foods.20. Different types of losses - priorities - Scope of value addition in fruit and vegetables21. Food availability area and production of fruits, vegetables, spices, rice, wheat, milk etcNutrient management22. Development of disease resistant varieties - Organic farming for improvement of the foodProduction23. Classification of crops - Average area, production, nutritional composition, cereals andmillets, pulse based food crops24. Classification of food crops - Oil seeds, Fiber crops, sugar crops and their nutritionalcomposition25. Year wise production trends, comparison of food grains and future need26. Production and estimated post harvest losses - Development programmes, Researchorganization - Potential of income and employment generation through post harvestoperation27. Programmes for food production - programme implementation - Brown revolution - Yellowrevolution - Blue revolution - Production increase for growing population in India28. Programmes for food production - food security - factors affecting on food security - Greenrevolution - White revolution29. Globalization of food Industries, food standards to meet global market - global demands for Food

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