FREE
AKTU Food Productslab-I (BFT552) Syllabus PDF – B.Tech 3rd Year
Food Productslab-I BFT552
All syllabus, notes, question bank & PYQ for this subject
Free
Download now
- English
- Semester 5
- 0 downloads
- 0 views
Official AKTU syllabus of Food Productslab-I (BFT552) for B.Tech 3rd Year – 1 credits, L-T-P 0-0-2. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Productslab-I
Download PDFBFT552 · 1 credits · L-T-P 0-0-2
| CO1 | K4 2 1 - 2 - 2 |
| CO2 | K3 3 2 3 2 3 - 2 |
| CO3 | K3 1 2 3 - 1 |
| CO4 | K4 2 3 1 3 - 2 |
| CO5 | K4 1 3 - 2 |
| CO6 | K4 1 2 - 1 - 2 |
| Average | 1.7 1.8 2.2 2.0 1.7 2.5 - 1.8 |
| REFERENCEBOOKS | |
| 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 | Girdhari Lal, G. S. Siddappa, G. L. Tandon, “Preservation of Fruits and Vegetables”,10th Reprint of 2nd Edition, Indian Council of Agricultural Research, New Delhi 2019 |
| 3 | Vijay Sethi, Shruti Sethai , B.C. Dekka , “Processing of Fruits and Vegetables for Value Addition”, Indus Publishing Company 2006 |
| 4 | S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 1986 |
| 5 | B.Srilaxmi, “Food Science”, 8th Edition, New Age International Publishers 2018 |
| Course details | |
| S.No | Name of Experiment |
| 1 | Studies on Preparation of Jam, Jelly and Marmalade and their quality analysis |
| 2 | Studies on preparation of Fruit Leather and its quality analysis |
| 3 | Studies on preparation of Candies and Preserves and their quality analysis |
| 4 | Studies on preparation of Tomato Products: Tomato Sauce, Tomato Ketchup etc. and their quality analysis |
| 5 | Studies on preparation of fruit squash and cordial and their quality analysis |
| 6 | Studies on preparation of Pickles with salt and sugar |
| 7 | Studies on preparation of Fermented Pickles |
| 8 | Studies on preparation of Rice Products |
| 9 | Studies on preparation of Corn Products |
| 10 | Studies on preparation of Spice pastes |
B.TECH III YEAR VI SEMESTER FOOD TECHNOLOGY COURSE
Ratings & Reviews
No reviews yet — share your experience with this item.