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AKTU Engineered, Fabricated and Textured Foods (BFT052) Syllabus PDF – B.Tech 3rd Year
Engineered, Fabricated and Textured Foods BFT052
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Official AKTU syllabus of Engineered, Fabricated and Textured Foods (BFT052) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Engineered, Fabricated and Textured Foods
Download PDFBFT052 · 3 credits · L-T-P 3-0-0
| 2 | Physico Chemical Changes in Foods during Extrusion process. Extrusion cooking. Physical & Chemical Changes in foods during Extrusion Cooking. Puffing Operations, Puffing Gun and Puffed Food | 5 |
| II | 1 | Textured vegetable protein products., Soy Proteins, Soy Milk, Soy Paneer, Protein Concentrates and Protein Isolates, Puffed Products. Meat Analogues., Imitation Paneer . 8 |
| III | 1 | Fabricated RTS Beverages, Raw Materials and their Characteristics, Industrial Manufacture of RTS Beverages 4 |
| 2 | Industrial Production of Special Bakery Products, Margarine, Peanut Butter, Imitation Milks, Non Dairy based Ice Creams, Designer Lipids etc. Raw Materials, Equipment Involved and Product Characteristics. | 4 |
| IV | 1 | Definition of Weaning Foods. Formulation of Weaning Foods. Raw Materials, their characteristics and role. 4 |
| 2 | Concept, Definition and Formulation of Baby Foods. Therapeutic Foods . Geriatric Foods. Raw Materials and their role. Manufacturing Process, Product Characteristics. | 4 |
| V | 1 | Macaroni, Pasta, Noodles, Vermicelli etc. Raw Materials used and their industrial manufacture. Product Characteristics. 4 |
| 2 | Recent advances, new developments and products in the field of engineered, fabricated and textured foods. | 4 |
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