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AKTU Basics of Food Science & Technology (BFT302) Syllabus PDF – B.Tech 2nd Year
Basics of Food Science & Technology BFT302
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Official AKTU syllabus of Basics of Food Science & Technology (BFT302) for B.Tech 2nd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Basics of Food Science & Technology
Download PDFBFT302 · 4 credits · L-T-P 3-1-0
OBJECTIVE: To provide basic knowledge of basic fundamental aspects of Food Science and Technology, Food Composition and Nutritional value, Processing, Preservation and Packaging along with Quality and Safety of Foods to orovide an overview of the operations involved and status of Food Processing Sector in India.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand the scope and status of Food Processing sector in India.
- Understand the Food Constituents , Nutritional value of foods, its estimation and Balanced Diet.
- Gain insight into processing and Preservation of foods and technologies available.
- Gain insight into the Quality aspects of foods and the relevant parameters and their estimation.
- Gain insight into Safety of foods, Safe and Unsafe foods and know the hazards and risks associated with Unsafe foods.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd., | 2007 |
| 2 | Shubhangini A. Joshi, Nutrition and Dietetics, 4th Edition , Tata Mc GrawHill Publishing Company Ltd. | 2017 |
| 3 | WHO Reference Data for Children and Adolescents (5-19 years). Available at http://www.who.int/growthref/en/ | 2007 |
| 4 | B.Srilakshmi, Food Science, 7th Edition, New Age International (P) Ltd., New Delhi | 2018 |
| 5 | Kramer, A, Twigg, B A “Quality Control for the Food Industry: Fundamental & Applications, Medtech | 2017 |
| Units | S.No. | Contents | Lecture Hours |
|---|---|---|---|
| 1. | 1 | Introduction to Food Science & Technology. Food Processing Sector in India: Growth, Opportunities and Challenges. Various types of Food Processing Industries, Market Scenario and Scope. Government Initiatives to promote Food Processing Industry in India. | 4 |
| 2 | Food and its functions, Physico-chemical properties of foods. Chemical constituents of foods, Desirable and undesirable food constituents and their significance. | 5 | |
| 2. | 1 | Concept of Food Nutrition, Relation of Nutrition to good health. Food Energy, Determination of energy requirements. Malnutrition: Causes and Effects. Factors affecting the bioavailability of nutrients. Common Nutritional deficiency diseases. | 5 |
| 2 | Recommended Dietary Allowances (RDA) or Intakes (RDI). Balanced diet and basic food groups . Basal metabolic rate and dietary requirements of different age groups. | 4 | |
| 3. | 1 | Basic concept of Food Processing and Food Preservation. Familiarization with commonly used terms as Cooking, Roasting, Broiling, Stewing, Simmering, Pasteurization etc. General Principles of Food Preservation. Name of Methods Employed for Food Preservation. | 4 |
| 2. | Basic idea of Functional foods , Nutraceuticals and Speciality foods with examples. | 4 | |
| 4. | 1 | Quality: Basic concepts. Various definitions of Quality, Quality Attributes of foods. Quailty Control Cycle. Causes of undesirable changes leading to quality deterioration in foods and their implications. Names of Regulatory and Accreditation Bodies. | 4 |
| 2 | Basic idea of Sensory attributes of Foods and their assessment. | 4 | |
| 5. | 1 | Basic concept of Food Security and Food safety, Adulteration in Foods, Concept of HACCP. Definition of Safe and Unsafe foods as per FSSAI. Toxicity in Foods. Basic idea of Names and Significance of of ISO series. | 4 |
| 2 | Basic concepts of Food Packaging. Desirable attributes of Food Package, Importance of Label and its declaration. An understanding of commonly used terms as Shelf Life, Net weight, Gross Weight, Drained Weight, Expiry Date, Best Before etc. 42 | 4 |
elation of Nutrition to good health. Food Energy, Factors Determination of energy requirements. affecting the bioavailability of nutrients. Common Nutritional deficiency diseases.
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