Engineered, Fabricated & Textured Foods

• Extrusion Process, Principles of Extrusion and Extruders. Single Screw & Multiple Screw Extruders. Working Principle and Operations.
• 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

Textured vegetable protein products., Soy Proteins, Soy Milk, Soy Paneer, Protein Concentrates and Protein Isolates, Puffed Products. Meat Analogues., Imitation Paneer .

• Fabricated RTS Beverages, Raw Materials and their Characteristics, Industrial Manufacture of RTS Beverages
• 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.

• Definition of Weaning Foods. Formulation of Weaning Foods. Raw Materials, their characteristics and role.
• Concept, Definition and Formulation of Baby Foods. Therapeutic Foods . Geriatric Foods. Raw Materials and their role. Manufacturing Process, Product Characteristics.

• Macaroni, Pasta, Noodles, Vermicelli etc. Raw Materials used and their industrial manufacture. Product Characteristics.
• Recent advances, new developments and products in the field of engineered, fabricated and textured foods.