BBL441
| BBL441 | |
|---|---|
| Food Science and Engineering | |
| Credits | 3 |
| Structure | 3-0-0 |
| Pre-requisites | |
| Overlaps | |
BBL441 : Food Science and Engineering
[edit]Chemical constituents of foods, their properties and functions; Characteristic features of natural and processed foods; Chemical / biochemical reactions in storage / handling of foods; Units operations in food processing- size reduction, evaporation, filtration etc.; Methods for food preservation; Rheology of food products; Flavour, aroma and other additives in processed foods; case studies of a few specific food processing sectors, cereals, protein foods, meat, fish and poultry, vegetable and fruit, milk products; legislation, safety and quality control.