BE Biotechnology Semester 7 (BE Fourth Year)University of Mumbai
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Food Biotechnology Semester 7 (BE Fourth Year) BE Biotechnology University of Mumbai Topics and Syllabus

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CBCGS [2019 - current]
CBGS [2015 - 2018]
Old [2000 - 2014]

Topics with syllabus and resources

100.00 Module 1 Introduction to Food Technology
  • Constituents of food, contribution to texture, flavour and organoleptic properties of food;
  • food additives coloring agents, emulsifiers, preservatives, flavours, vitamins, organic acids and their functions;
  • enzymes in food processing
200.00 Module 2 Microorganisms
  • Sources and activity of microorganisms associated with food;
  • Factors affecting the growth and survival of micro-organisms in foods- intrinsic and extrinsic;
  • Food borne diseases infections and intoxications, food spoilage causes.
  • Microbial food- yeasts, bacteria and production of new protein foods - SCP, mushroom, algal proteins
300.00 Module 3 Microbial Fermentation and Production of Food and Beverages Using Microorganisms
  • Pickling, Sauerkraut, vinegar, bread.
  • Dairy product- Yogurt, cheese production by microbial and enzymatic(proteases) method.
  • Alcoholic beveragesBeer (deoxygenating and desugaring by glucose oxidase of beer, beer mashing and chill proofing), Wine (red, white, sparkling)
400.00 Module 4 Preparation of Food
  • Fermentation methods for preserving foods
  • Preparation of various food additives like coloring agents, emulsifiers, vitamins, flavours and organic acids
500.00 Module 5 Food Preservation
  • Post Harvest technology for food crops.
  • Food preservation high temperature methods, low temperature methods, irradiation, high pressure method and chemical preservatives.
  • Production of Fruit juices and types of Fruit juices
600.00 Module 6 Food Packaging
  • Food Packaging methods
  • Materials used for food packaging of various food products like cheese, eggs, bread, alcoholic beverages, milk and juices
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