quinones; Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic
and non-enzymatic browning; Nutrition: Balanced diet, Essential amino acids and
fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in
nutrition, Antinutrients, Nutrition deficiency diseases.
Food Microbiology: Characteristics of microorganisms: Morphology, structure
and detection of bacteria, yeast and mold in food, Spores and vegetative cells;
Microbial growth in food: Intrinsic and extrinsic factors, Growth and death
kinetics, serial dilution method for quantification; Food spoilage: Contributing
factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and
meat products; Foodborne disease: Toxins produced by Staphylococcus,
Clostridium and Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria,
Escherichia coli, Shigella, Campylobacter; Fermented food: Buttermilk, yoghurt,
cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.
Food Products Technology: Processing principles: Canning, chilling, freezing,
dehydration, control of water activity, CA and MA storage, fermentation, hurdle
technology, addition of preservatives and food additives, Food packaging, cleaning
in place and food laws.; Grain products processing: Milling of rice, wheat, and
maize, parboiling of paddy, production of bread, biscuits, extruded products and
breakfast cereals, Solvent extraction, refining and hydrogenation of oil; Fruits,
vegetables and plantation products processing: Extraction, clarification
concentration and packaging of fruit juice, Production of jam, jelly, marmalade,
squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and
essential oils from spices; Milk and milk products processing: Pasteurized and
sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder; Animal
products processing: Drying and canning of fish, post mortem changes,
tenderization and freezing of meat, egg powder.