Unit1
Unit 1
8 hrs- Indian traditional sweet, savory and snack food products: Sweetmeats, Namkins, Papads , Idli and Dosa.
- Raw materials, Role of Ingredients and preparation.
Syllabus
5 units · 40 lecture hoursUnit2
Unit 2
8 hrs- Preparation and Maintenance of Microbial cultures for food fermentations. Industrially important cultures, Inoculum Development for industrial fermentations
- Lactic acid bacteria-activities and health-promoting effects. Mushrooms: Cultivation and preservation.
Unit3
Unit 3
8 hrs- Fermented Dairy Products: Cheeses, Curd and Yoghurt, Butter milk and the fermented milks. Spoilages and defects of fermented dairy products and their control.
- Preparation and processing of Fermented meat and fish products.
Unit4
Unit 4
8 hrs- Fermentative Production of Alcoholic Beverages as Beer, Wines, Cider and Vinegar. Raw materials, Role of Ingredients, Process, Quality Factors, Common faults and Remedies.
- Principles and Process involved in the making of Fermented Vegetables (Pickles).
Unit5
Unit 5
8 hrs- Production of Baker's Yeast, Microbial Proteins and fats, Food enzymes, and Food additives.
- Oriental fermented foods. Soya Sauce, Koji, Tempeh, Miso, Natto, Tofu, Minchin etc.
Course Objectives
- To impart student basic knowledge of the traditional Indian sweets, savory and snack products
- To impart knowledge regarding their manufacturing technology and Quality Aspects
- To give them understanding of fermented food products, technology of production and quality aspects.
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Understand the concept of traditional Indian food products.
- CO2Understand the processing technology and quality of traditional Indian food products.
- CO3Understand the importance and techniques of fermentation in food industry.
- CO4Understand the technology of different type food products produced by fermentation
- CO5Understand the direct or indirect use of microorganism in the food production industry.
- CO6Understand the quality & safety requirements involved in manufacture of fermented food products. Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
REFERENCEBOOKS
- S.No
Books
- Year of Publication/ Reprint
- K.H. Steinkrus : Handbook of Indigenous Fermented Foods, CRC Press, 2018
- De Sukumar: Outlines of Dairy Technology, 46th Edition, Oxford University Press 2019
- Prescott & Dunn Industrial Microbiology,4th Ed. CBS Publishers and Distributors 2005
- L.E. Casida Industrial Microbiology, 2nd Edition, New Age International Publishers 2019
Official AKTU syllabus
This subject is on page 34, 35 of the original AKTU PDF.