Department of Food Science and Technology
As Lord Buddha said "All living beings depend upon foods”. It is believed that about 10,000 years ago, the man started changing his way of life from foraging to farming. This transformation took a direction towards a progressive way of livelihood; from a diet of hunted and collected foods to domestication of animals and plants and eventually to animal husbandry and agriculture. At present, manufacture of foods has become a promising industry in the local and international contexts. Today’s food industry involves many operations like food handling, preservation, processing, storage, distribution, preparation for consumption etc. Innovation today goes beyond new products.
Generally speaking, food can be considered as any solid or liquid substance which, when consumed can provide us with energy and/or chemicals necessary for growth, repair of body tissues, regulate body processes, maintain health of the body and prevent diseases. Role of foods is twofold; providing the human body with nutrients to satisfy the above needs and offering gastronomic and social pleasure. To make an investment in intestinal well-being, we should consider food choices, portions, and meal timing. Experimenting with food choices as well as eating habits can help to achieve a more balanced eating pattern and a healthier lifestyle.
In view of this, the degree course in Food Science and Technology provides students with a thorough grounding in all aspects of Food Science and Technology. It integrates teaching and research and presentation, offering a broad range of interdisciplinary interests and skills. Therefore, food science and technology is a unique by its nature and a systematic approach to enable food scientists and food technologists to produce new foods different but something related to traditional, healthy friendly but flavourful, nutritional but affordable and so on.
The study of food science and technology covers a wide range of disciplines, from food crop and animal resources, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, food-biotechnology, via management and marketing and food quality assurance, to real world experiences and researching into related problems.
Food science is a coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behaviour under the various conditions to which they may be subjected. Food science studies the basic chemical, physical, biochemical and biophysical properties of foods and their constituents, and of changes that these may undergo during handling, preservation, processing, storage, distribution and preparation for consumption. Food technology is the application of food science to the practical treatment of food materials in order to convert them into food products of the kind, quality and stability and to distribute them packaged and distributed for satisfying the needs of consumers for safe, wholesome, nutritious and attractive foods. In view of this, the degree course in food science and technology provides students with a thorough grounding in all aspects of Food Science and Technology. It integrates teaching and research and presentation, offering a broad range of interdisciplinary interests and skills.
The Food Science and Technology curriculum covers the following major divisions;
1) Food Biology related subjects.
2) Food Chemistry related subjects.
3) Food Physics related subjects.
4) Food preservation and postharvest
Sciences
5) Food/Crop technologies —plant.
6) Food/ Animal technologies- Animal.
7) Food/Dairy Technology- Dairy.
8) Nutrition, Dietetics, Food choices
9) Food quality and Food Safety
10) Food Business Management and marketing
11) Food Packaging.
12) Maths/Computer application and statistics.
Hence, you as future food scientists and technologists, need to arm you with necessary basic, applied and advance theoretical aspects related to food science and technology and to get yourselves exposed to related practicals and real world experiences plus to acquire positive attitudes which in total transform into a true-to-type professional.
Accordingly, the food science and technology curriculum offered by the department of food science and technology has been designed to cater to the needs of the local, regional and international food industries.
What is the uniqueness of the USJP Food Science and Technology degree?
The University of Sri Jayewardenepura (USJP) is proud to be one of the leading academic establishments to prepare food scientists-technologists for local and international food The department of Food Science and Technology (DFST) offers a B.Sc.Special degree in Food Science and Technology (FST), which is structured on a strong basis of Chemistry, Physics, Biology and other basic disciplines. And B.Sc General degree in Food Science and Technology (FSC) - as subject component. The DFST has .a strong academic infrastructure as it has been offering the M.Sc. degree in Food Science and Technology course in FST since 1990 and a postgraduate diploma in FST from 1968. It should also be noted that the USJP FST/M.Sc. holders are working in the food sector throughout the country and in overseas institutions. In addition, the department caters to the needs of the institutions of the local food sector, education and training institutions, health professionals and individual food manufactures while having close links with well reputed local and overseas food related institutions, which continuously contribute in improving the curriculum of FST, updating and strengthening research programmes and consultancy.
Curriculum in Food Science & Technology
A few words about the department
The University of Sri Jayewardenepura (USJP), is one of the academic establishments to prepare food scientists-technologists for local and international food sector. The Department of Food Science and Technology (DFST) was established in 2002 as a fully-fledged department to conduct the B. Applied Sc. in Food Science and Technology four-year full time degree programme (FST degree). In fact, the DFST commenced the FST degree programme in 2005
The department caters to the needs of the institutions of the local food sector, education and training institutions, health professionals and individual food manufactures while having close links with well reputed local and overseas food related institutions, which continuously contribute in improving the curriculum of FST, updating and strengthening research programmes and consultancy.
Strategic Intent of the Department
To become a centre of excellence in higher learning in Food Science and Technology and Nutrition which disseminates knowledge in keeping with the development needs of the country and requirement of the region for related professionals
In this context, the DFST intends to be a key contributor for the development of the country through creating and disseminating scientific knowledge and providing competent human resources for the fields of Food Science and Technology. Therefore, the DFST has the following aims,
a. Teaching the Applied Science in the field of Food Science and Technology to in Certificate, Diploma, B.Sc., M.Sc. and Ph.D studies.
b. Conducting research programmes in the field of Food Sciences, Technology and Nutrition with special emphasis on to solve the problems of the food industry.
c. Working with local and international research institutions to conduct joint research projects related to Food and Nutrition.
Department Long-range Goals
1. Provide students with undergraduate and/or graduate education with comprehensive knowledge in food science and food technology that will allow them to be successful in their chosen careers.
2. Conduct basic and technology applied research that provides fundamental knowledge about food systems, and addresses the needs of the food technology profession and local food industry stakeholders.
3. Provide applied extension outreach that serves the needs of local food processors and enables them to respond to consumer needs and concerns
4. Emphasize economically and environmentally sustainable food processing though efficient utilization of ingredients, by-products and processing water as the result of research and education.
Introduction to the curriculum
Foods are complex mixtures of substances composed of nutrients and chemical compounds, such as enzymes, flavours and pigments. These mixtures, and how they are combined and processed, give foods their physical and chemical properties. The physical properties of foods are observable qualities, such as sight, aroma, taste and texture. Chemical properties of materials are dependent on their constituent compounds. Physical and chemical changes that occur during food storage, preparation and presentation are described as the functional properties of foods, not all of which are desirable. Understanding the functional properties of foods is important because they determine the way foods are selected, stored, prepared and presented. On the other hand, ensuring a balanced diet appropriate to individual needs requires an understanding of food values, the function of specific nutrients in the body and the nutrient balance required for optimal health. Food handling skills and processing techniques and/or cooking used to improve physical appearance, palatability, mouth feel, digestibility, food safety and nutritional value require an understanding of the properties of food and ingredients and how their behaviour is changed during food handling and processing.
Course outcomes
The Food Science and Technology course offered by the department of Food Science and Technology is designed to facilitate the achievement of three major outcomes;
1. Understanding food materials
You, as students will be able to appreciate that foods are materials used and processed to meet identified needs. On achieving this outcome, you will be able to discuss the properties of foods and related equipment that are used to meet needs. You will also identify the various foods that are suitably used to meet the body’s needs.
2. Developing novel foods and processes
You, as students will be able to apply the knowledge in Food Science and Technology to either develop novel food products or improve existing foods available at the market or develop novel food manufacturing techniques. On achieving this outcome, you will be able to investigate issues, values, needs, opportunities and trends and thereby devise and generate ideas and prepare project proposals and then to organise, implement and manage the production of novel food products or processes in food-related environments. The novel products or processes are required to be assessed.
3. Working in food-related environments
You, as students will be able to apply skills and operational procedures to work and manage in productive food-related environments. On achieving this outcome, you will be able to apply self-management and communication skills to facilitate work in food-related environments and to apply enterprising capabilities and organizational skills when undertaking food-related challenges and to apply operational procedures and practical skills to safely meet defined standards.
Accordingly, the curriculum has been structured to facilitate the achievement of these overall outcomes.
Breakdown of Subject Areas
Subject Areas |
Series
| |
1
|
Mathematics/Statistics and Computer Sc. for Food Science Technology
|
x 51-55
|
2
|
Management and Marketing for Food Science Technology
|
x 56-59
|
3
|
Chemistry of Foods
|
x 60-67
|
4
|
Food Resources and Food Biology
|
x 68-77
|
5
|
Food Physic and Food Engineering
|
x 78-80
|
6
|
Food preservation and Food Process Technology
|
x 81-88
|
7
|
Seminars/Self Studies
|
x 89-92
|
8
|
Food laboratories
|
x 93-97
|
9
|
Training placements
|
x 98
|
10
|
Research project
|
x 99
|
The areas covered are arranged under ten modules, so that up to 10 course units can be offered under each module in different years. The first digit (x) in front of the series indicates the year where the course unit is offered. Fifteen (15) hours of lectures are taken to be equal to 1point. With respect to practicals 45 hours are taken to be equal to 1 point.
B.Sc.Special degree in Food Science and Technology
B. App. Science (Food Science and Technology)
First Year Semester I
Course code
|
Subject
|
Course Type
|
FST 151 1.0
|
Principles of Mathematics
|
c
|
FST 152 1.0
|
Introduction to Computer Science
|
c
|
FST 156 1.0
|
Principles of Management I
|
c
|
FST 178 1.0
|
Principles of Physics
|
c
|
FST 168 1.0
|
Introduction to Food Science and Technology and Nutrition
|
c
|
FST 172 1.0
|
Food Resources I
|
c
|
FST 193 1.0
|
Food Science and Technology Practicals I
|
a
|
FST 180 2.0
|
Cell Biology and Fundamentals in Plant Biochemistry
(As described by the department of Botany-PBL 121 2.0)
|
c
|
FST 186 1.0
|
Practicals and field classes I
(As described by the department of Botany - PBL 131 1.0)
|
a
|
FST 160 2.0
|
Principles of Organic Chemistry (As described by the department of Chemistry -CHE 102.2 0)
|
c
|
FST 161 1.5
|
Bonding and structure of Inorganic Molecules/ions
(As described by the department of Chemistry -CHE 101.1.5)
|
c
|
FST 162 1.5
|
Main group and Transition elements
(As described by the department of Chemistry -CHE 105.1.5)
|
c
|
FST 195 2.0
|
Chemistry practicals (Inorganic, Organic, Physical, sem. I)
(As describe by the department of Chemistry-CHE 107.1.0)
|
a
|
Total
|
17 (15)
|
First Year Semester II
Course Code
|
Subject
|
Course Type
|
FST 153 1.0
|
Computer Application for Food. Sciences 1
|
c
|
FST 157 1.0
|
Principles of Management II
|
c
|
FST 179 1.0
|
Food Physics Principles
|
c
|
FST 173 1.0
|
Biology of Food Animals
|
c
|
FST 163 1.0
| Chemistry of living systems |
c
|
FST 174 1.0
|
Principles of Human Nutrition
|
c
|
FST 175 1.0
|
Needs of Food Crops
|
c
|
FST 196 1.0
|
Food Science and Technology Practicals II
|
a
|
FST 181 1.0
|
Plant Development and Propagation
(As described by the department of Botany-PBL 124 1.0)
|
c
|
FST 182 1.0
|
Plant Structure and Function
(As described by the department of Botany-PBL 125 1.0)
|
c
|
FST 187 1.0
|
Practicals and field classes II
(As described by the department of Botany- PBL 132 1.0)
|
a
|
FST 164 1.0
|
Principles of Analytical Chemistry
(As described by the department of Chemistry-CHE 104 1.0)
|
c
|
FST 165 1.0
|
Chemical Thermodynamics
(As described by the department of Chemistry CHE 103 1.0)
|
c
|
FST 166 1.0
|
Structure and Properties of matter
(As described by the department of Chemistry CHE 106.1.0)
|
c
|
FST 195 2.0
|
ChemistryPracticals (Org. , Inorganic, Physical, semester II)
(As described by the department of Chemistry-CHE 107.2.0)
|
a
|
Total
|
16
|
Second Year Semester I
Course Code
|
Subject
|
Course Type
|
FST 251 1.0
|
Mathematics for Food Sciences
|
c
|
FST 252 1.0
|
Computer Applications for Food Sciences II
|
c
|
FST 256 1.0
|
Management for Food Sciences
|
c
|
FST 278 1.0
|
c
| |
FST 268 1.0
|
Fundamentals of Microbiology
|
c
|
FST 269 1.0
|
Food Resources II
|
c
|
FST 270 1.0
|
Applied Human Nutrition
|
c
|
FST 293 2.0
|
Food Science and Technology Practicals III
|
a
|
FST 281 1.0
|
Food Resources III
|
c
|
FST 272 2.0
|
Pest Management of Food Crops (Continued in the semester II)
(As described by the department of Zoology –ZOO 338 1 0 and ZOO 339 1 0)
|
c
|
FST 260 1.0
|
Chemistry of coordination compounds
(As described by the department of Chemistry-CHE 202.1.0)
|
c
|
FST 262 1.0
|
Electrochemistry
(As described by the department of Chemistry-CHE 204.1.0)
|
c
|
FST 295 2.0
|
Chemistry practicals (Inorg, Organic, Physical) (As describe by the department of Chemistry-CHE 209.2.0)
|
a
|
Total
|
12 (16)
|
Second Year Semester II
Course Code
|
Subject
|
Course Type
|
FST 253 1.0
|
Statistics for Food Sciences I
|
c
|
FST 254 1.0
|
Computer Applications for Food Sciences III
|
c
|
FST 257 1.0
|
Food Business Management I
|
c
|
FST 279 1.0
|
c
| |
FST 272 2.0
|
(As described by the department of Zoology –ZOO 338 1 0 and ZOO 339 1 0)
|
c
|
FST 273 1.0
|
Environmental Management and Water quality assurance
|
c
|
FST 281 2.0
|
Food Preservation Technology
|
c
|
FST 296 2.0
|
Food Science and Technology Practicals IV
|
a
|
FST 271 1.0
|
Plant Nutrition
(As described by the department of Botany-PBL 224 1.0)
|
c
|
FST 283 1.0
|
Fundamentals in Recombinant DNA Technology
(As describe by the department of Botany- PBL 225 1.0)
|
c
|
FST 264 1.0
|
Chemical Kinetics (As describe by the department of Chemistry-CHE 206.1.0)
|
c
|
FST 261 1.0
|
Organic spectroscopy
(As described by the department of Chemistry-CHE 203.1.0)
|
c
|
FST 295 2.0
|
Chemistry Practicals (As describe by the department of Chemistry-CHE 209.2.0)
|
a
|
Total
|
17 (13)
|
Third year Semester I
Course Code
|
Subject
|
Course Type
|
FST 351.1.0
|
Statistics for Food Sciences II
|
c
|
FST 352.1.0
|
Computer Applications for Food Technology and Nutrition I
|
c
|
FST 356.1.0
|
Food Business Management II
|
c
|
FST 378.2.0
|
Food Engineering
|
c
|
FST 368.2.0
|
Emerging Food Technologies and Biotechnology
|
c
|
FST 369.1.0
|
Analytical Microbiology
|
c
|
FST 370.1.0
|
Food Safety and Regulations
|
c
|
FST 371.2.0
|
Food Crop and Animal Technology
|
c
|
FST 372.1.0
|
Food Microbiology
|
c
|
FST 360.2.0
|
Food Chemistry
|
c
|
FST 393.1.0
|
Food Science and Technology Practicals V
|
a
|
Total |
15
|
Third year Semester II
Course Code
|
Subject
|
Course Type
| |
FST 357.1.0
|
Food Business Management III
|
c
| |
FST 353.1.0
|
Computer Applications for Food Technology and Nutrition II
|
c
| |
FST 358.1.0
|
Food Marketing
|
c
| |
FST 361.1.0
|
Food Analysis and Food Structures
|
c
| |
FST 379.1.0
|
Technology and Engineering for Food Industry
|
c
| |
FST 373.1.0
|
Consumer behaviour and Food Choices
|
c
| |
FST 374.1.0
|
Post harvest management
|
c
| |
FST 381.1.0
|
Dairy Processing and Packaging
|
c
| |
FST 382.1.0
|
Fish and Meat Processing and Packaging
|
c
| |
FST 383.1.0
|
Grain Processing and Packaging
|
c
| |
FST 384.1.0
|
Fruits and Vegetables Processing and Packaging
|
c
| |
FST 385.1.0
|
Root crops Herbs and Condiments Processing and Packaging
|
c
| |
FST 386.1.0
|
Confectioneries and beverages
|
c
| |
FST 394.2.0
|
Food Processing Practicals VI
|
a
| |
Total |
15
|
Fourth year Semester I
Course Code
|
Subject
|
Course Type
|
*FST 490.3.0
|
Advanced Topics in Food Technology
|
a
|
FST 491.2.0
| Industrial feasibility |
a
|
FST 456.1.0
|
Food quality assurance
|
c
|
*FST 492.2.0
|
Seminar
|
a
|
*FST 498.7.0
|
Industrial / Research / Field placement
|
a
|
Total |
15
|
Fourth year Semester II
Course Code
|
Subject
|
Theory hrs.
|
Practical hrs.
|
Course Type
|
*FST 499.15
|
Graduate Research Project
|
800
|
a
| |
Total |
800
|
15
|
* - Course units are interconnected.
Total number of Credit Units 120
Food Science and Technology courses 92
The number of hours available for training placements and the research project are given as 400 and 800 hours respectively. Although under the guidelines of the Faculty of Applied Sciences, USJP, the allowable maximum credits for the training placement are 8, the research project by its nature is a full time exercise to be carried out throughout the semester will be given 15. Students are required to carry out the research project either at the University or in an external institution under the supervision of an external and internal supervisors. Further the credits needed for a four-year degree at the Faculty of Applied Sciences, USJP is a total of 120.
What are the career opportunities the graduates who specialized in Food Science & Technology may have?
Locations where Food Science & Technology is practiced
à Food manufacturing industries (for consumers)
à Food ingredients manufactures(for food manufactures)
à Food plant, equipment and packaging manufacture
à Retail food distribution and catering (food service)
à Government-administration/food legislation/food tech.
à Enforcement-public analysts laboratories
à Enforcement-environmental health departments
à Enforcement-trading standards departments
à Journalism/publishing/information services
à Research/Educational institutions and associations
à Overseas locations(food sector)
à Consultancy (Local and international)
Job functions in which Food Science & Technology is not essential
à Research
à Product and process development
à Food control
à Plant engineering
à Ingredients technology
à Packaging technology
à Food information science
à Food science/technology teaching
à Food science writing
à Technical sales (e.g.: ingredients, plant and packaging)
Job functions in which Food Science & Technology is not essential but may be very useful
à General management
à Production supervision
à Production management
à Stock control
à Work study
à Purchasing
à Marketing
à Personnel
M.Sc. degree in Food Science and Technology
Compulsory courses
- FST 553.2.0. Chemistry of Food Components
Introduction to Food Chemistry, Structure and properties of Food Carbohydrates, Identification, Confirmation and preparation techniques of starches,Monosaccharides and monosaccharide reactions, Non enzymatic browning, Modified starches, Physical and Chemical aspects of Food Lipids, Refining and modification of oils, Lipolysis, autooxidation and thermal decomposition of Lipids, Proteins, Classification ,Structure, Denaturation, Effect of processing, cooking and storage environment on proteins, Vitamins, Minerals, Natural Food Colors, Flavors .
- FST 551.1.0 Advanced Food Chemistry I
Introduction to enzymes and mechanisam. Food modifications by enzymes, Enzymes in food analysis , Colorant, Chlorophyll, Carotenoids,flavonoids,Pigments in animal tissues, Regulatory aspects of using food colours, Natural toxins, Lecitins, Toxins in foods, Heavy metals.
- FST 552 1.0. Advanced Food chemistry II
Introduction to Food flavors, Definitions of synthetic flavors, spices, essential oils, oleoresins, Distillation of essential oils, oleoresin production Flavors formulation and application. The roll of synthetic flavor in food industry. Thermal generation of aroma, Chemicals responsible for flavor , their structure and reactions.
- FST 560.20 Food Microbiology
History of microorganisms in foods, Role and significance of microorganisms in foods, Structure of bacterial cell and functions of cell components, Growth and reproduction of microorganisms, and growth requirements, Enumeration of microorganisms, metabolism and metabolic products, Microbiological techniques, Control of microbial growth, Indicator organisms of food safety and quality.
- FST 561.2.0 Analytical Microbiology
Introduction to microbiology, Uses of bacteria, Identify new diseases, treatments cure and prevention, Genetically modified organisms, Bacterial identification , Microbial metabolism, Biochemical tests, Isolation and culturing techniques of bacteria, Polymarase chain reaction and applications, DNA and DNA finger printing.
- FST 570.1.0 Physics of Food Components
Physical properties and their importance, Water activity of food and controlling methods, Colloidal properties of food and important aspect of colloidal systems, Thermal properties of food, Electrical properties of food, Unsteady state process, Electrical properties, Microwave heating.
- FST 572.1.0 Food Engineering
Introduction to unit operations, Concept of unit operations, Extraction, Modes of extraction, Distillation, Process development, Fluid flow, Material balance, Heat transfer.
- FST 573.1.0 Food Engineering Operations
Introduction to Advanced Food Engineering, Electroheat Technology, Dielectric and Ohmic heating , Irradiation,
- FST 565. 1.0. Food Spoilage & Principles of Food Preservation,
Introduction to foods, Food types their classification. Sri Lanka’s food situation. Food losses, related nutritional and economic losses. Introduction to food spoilage, Food spoilage due to microbiological, Biochemical, Chemical, Physical, and Pests. The food sector distribution chains with respect to Agric. crops, fisheries and livestock. Post harvest management of grains, fresh produce ,fisheries and the meat sectors. Correct harvesting, handling, packaging, transportation and storage of food commodities. Food preservation methods and food processing options. Correct post harvest management Dehydration, Thermal Processing, Fermentation, use of chemicals, irradiation etc.
- FST 556.2.0 Food Analysis
Introduction to Food Analysis, Sampling techniques used in food analysis, Chemical , Analatical methods for carbohydrates, lipids and proteins in food, Analysis of additives and contaminants in foods, Introduction to Instrumental Analysis, Performance characteristics of instruments and calibration methods, Atomic Absorption Spectroscopy, Florcence spectrophotometry Colorimetry ,Spectrophotometery, Flame photometry, Coloumn Chromatography, HPLC .
- FST 557 2.0 Food Quality Assurance
Basic concepts of quality, Quality aspect of food, Assessing safety in Food Processing, Hygienic design of Food Plant, Equipment and Personnel hygiene, HACCP principles and case studies, Introduction to ISO 22000 and ISO 2000 , Sensory evaluation methods and designing of experiments, Food Standards, Food Act , Food Regulations and Food Legislation, Food Safety National Programmes.
- FST 559.2.0 Nutrition and Dietetics
Introduction, Energy units and Energy value, Basal Metabolic Rate and Energy requirements, Dietary Fiber and Functions, Lipids ,Essential Fatty Acids and deficiencies, Protein and Essential amino acids, Protein Energy Deficiencies, Vitamins and their function in the body , Minerals and function in the body, Dietary goals, Tools for designing a healthy diet, Parental Nutrition, Nutritional Assessment methods, Diet formulation, WHO Recommendations and Food pyramids.
- FST 588.2.0 Food Industrial Economics
Introduction to Management, Organization Environment and Planning Process, Decision making and Problem solving, Organizing and Leadership, Motivation , Effective Communication and Controlling, Food manufacturing and Service Systems, Quality Control and BEP Analysis.
- FST 589.2.0 Food Marketing
Concept of Market and Marketing,
- FST 580.12 Fruit and Vegetable Technology
General Principles of food Preservation and aims, Causes & effects of food spoilage, Factors affecting quality in fruits and vegetables, Quality attributes and Hygiene, Preprocessing, Treatments, Processed fruit products, Cordial, RTS, Squashes, Jams, Sauce, Chutney and Pickles manufacturing , Fruit juice processing, Canning of fruits and vegetables, Dehydration of fruits and vegetables, Freezing of fruits & Vegetables, Effect of preservation methods on Nutritive value.
- FST 580.12 Bakery Technology
Introduction to Wheat, Grain storage, Milling and treatment, Ingredient functionality in bread making, Bread making methods, Quality control of bread and raw material , Bakery machinery, Barbender Instrument, Introduction to flour confectionary, Biscuit ingredients, equipment, mixing Quality control of biscuit and machinery.
- FST 580. 12 Fishery product Technology
Distribution of fish resources in Indian Ocean, and harvesting techniques, Edible parts and the nutritive value, Post harvest losses, Products formulations from minor edible portions of fish and shellfish, Chemical composition of fish, spoilage, Processing and freezing , Histamine poisoning.
- FST 580. 12 Meat productTechnology
Introduction to meat science, Meat pigments ,Muscle structure and composition, Meat quality and carcass evaluation, Breeds of live stock, Microbiology and preservation of meat, Meat inspection, Meat product technology, Processed meat .
- FST 580 12 Dairy Product Technology
Milk composition and physical properties, Milk products and processing methods,
- FST 580 .12 Carbonated Beverage Product Technology
Definition of carbonated beverages, Components of carbonated beverages, Water purification and bottle washing, Manufacturing processing and different packaging methods, Quality assurance of carbonated beverages, Designing a beverage, Cleaning and sterilization of process equipment.
- FST 580. 12 Non Alcoholic Beverage Beverages
Introduction to Tea Industry, History and economic importance, Chemistry and technology of Black Tea, Processing of green tea, Instant and flavored tea, Processing methods of Cocoa, Major products of cocoa, Processing of Coffee, Decaffeination process and instant coffee.
- FST 580 12. Alcoholic Beverage produc Technology
Introduction of alcoholic beverages, Fermentation process, Manufacture of coconut spirit, Organoleptic assessments, Quality control .
- FST 580 12 Animal Feed Technology
- FST 580 12 Grain Science Technology
- FST 580.12 Post Harvest Technology
Non credit Course units
- Packaging (9hrs)
Introduction to Food Packaging, Functions of packaging, Protection properties of packaging, Rigid packaging materials, Flexible packaging, Packaging methods, Aseptic, Active etc.
- Cleaner Production in Food Industry (15 hrs)
Introduction of sustainable development and cleaner production, Cleaner production methodology, Resource consumption and resulting environmental impacts, Waste cause analysis and option generation through cleaner production
- Fats and Oils (15 hrs)
- Research Methodology (15 hrs)