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AKTU Technology of Animal Foods (BFT061) Syllabus PDF – B.Tech 3rd Year
Technology of Animal Foods BFT061
All syllabus, notes, question bank & PYQ for this subject
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Official AKTU syllabus of Technology of Animal Foods (BFT061) 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 — Technology of Animal Foods
Download PDFBFT061 · 3 credits · L-T-P 3-0-0
| CO1 | K2 | 2 1 - 3 - |
| CO2 | K2 | 2 1 2 1 - 3 - |
| CO3 | K3 | 1 2 - 3 - |
| CO4 | K2 | 2 1 - 3 - |
| CO5 | K3 | 2 1 - 3 - |
| CO6 | K3 | 2 1 - 3 - |
| Average | 1.8 | 1.5 1.7 1.2 - 3.0 - |
| REFERENCEBOOKS: | ||
| S.No | Name of Authors / Books / Publishers | Year of Publication /Reprint |
| 1. | G.J.Mountney, Poultry Products Technology , 3rd Edition, CRC Press | 2017 |
| 2. | R. A. Lawrie, David Ledward: Meat Science, Wood head Publishing | 2017 |
| 3. | F.Toldra, Lawries’s Meat Science, 9th Edition, . | Woodhead Publishing 2022 |
| 4. | Bremner HA , Safety and Quality Issues in Fish Processing, | Woodhead Publishing 2002 |
| COURSEDETAILS: | ||
| UNITS | S.NO. | CONTENTS LECTURE HOURS |
| I | 1 | Ante-mortem examination of meat animals, Scientific slaughtering; Meat cuts and portions of meat,Post mortem changes in meat 4 |
| 2 | Conversion of muscle to meat; Colour of meat; Composition and nutritional value, Meat microbiology and safety. | 4 |
| II | 1 | Meat processing curing and smoking; Fermented meat products (sausages and sauces); 4 |
| 2 | Frozen meat & meat storage. Beef Mutton, Pork Sausages and other meat products. | 4 |
| III | 1 | Poultry processing, Canning of poultry products. 4 |
| 2 | Structure, composition and Nutritional and Functional characteristics of Egg. Causes of deterioration of quality of egg, Preservation and Processing of Egg. | 4 |
| 3 | Manufacturing of egg white, Egg yolk and Whole Egg solids/powder. | 2 |
| IV | 1 | Classification of fresh water fish and marine fish; Commercial handling, storage and transport of raw fish. Average composition of fish; Freshness criteria, quality assessment of fish; Spoilage of fish. | 3 |
| 2 | Methods of processing and preservation of fish- Canning, Freezing, Drying, Smoking and Curing. Fish products – fish meal, fish protein concentrate, fish liver oil, fish sauce and surimi; Fish processing industries in India. | 5 | |
| V | 1 | Meat plant hygiene – GMP and HACCP. By-products from meat industries and their utilization; Meat industries in India. Production of Chitin, Chitosan; Production of non-food items from fish processing wastes. | 4 |
| 2 | Byproduct Utilization – commercial processing of lecithin and other egg solids, Utilization of egg-derived products as food ingredients; Fertilizer from shells. | 4 |
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