FREE
AKTU Traditional & Fermented Foods (BFT062) Syllabus PDF – B.Tech 3rd Year
Traditional & Fermented Foods BFT062
All syllabus, notes, question bank & PYQ for this subject
Free
Download now
- English
- Semester 6
- 0 downloads
- 0 views
Official AKTU syllabus of Traditional & Fermented Foods (BFT062) 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 — Traditional & Fermented Foods
Download PDFBFT062 · 3 credits · L-T-P 3-0-0
| 2 | Preparation and processing of Fermented meat and fish products. | 3 |
| IV | 1 | Fermentative Production of Alcoholic Beverages as Beer, Wines, Cider and Vinegar. Raw materials, Role of Ingredients, Process, Quality Factors, Common faults and Remedies. 5 |
| 2 | Principles and Process involved in the making of Fermented Vegetables (Pickles). | 3 |
| V | 1 | Production of Baker's Yeast, Microbial Proteins and fats, Food enzymes, and Food additives. 4 |
| 2 | Oriental fermented foods. Soya Sauce, Koji, Tempeh, Miso, Natto, Tofu, Minchin etc. | 4 |
Ratings & Reviews
No reviews yet — share your experience with this item.