Syllabus for RE-appear Students (2018, 2019, 2020 and 2021 Batch) 1st Assessment Exam October-2023 (BM and BFT)

 

BASIC MICROBIOLOGY

• Introduction to microbiology

• Definition of Microbiology, micro-organisms, microscope, radiation, sterilization, filtration, asepsis, pasteurization.

• Historical developments in microbiology

• Classification of living system

• Whittaker’s five kingdom concept, Classification of microorganisms (Unicellular,

• Multi-cellular Prokaryotes, eukaryotes)

• Cell and cell organelles - their functions.

• Stains and pure culture

• Stains: methods of staining (simple staining and differential staining).

• Pure culture: Isolation techniques of pure culture (streak plate, pour plate, spread plate and serial dilution technique) and preservation method of pure culture.

BASICS OF FOOD TECHNOLOGY

• Different Terminologies: Food Engineering, Biochemists, Food Chemistry, Food Analysis, Food

• Microbiology, Food Processing, Nutritionists, Activities of food technologists.

• Characteristics of the Food Industry

• Introduction to food industry, Functional division of food industry, Classification of food industry on the basis of product lines.

• Classification and Nutritive Aspects of Food constituents Classification of food constituents,

• Definition, Basic formula and Classification of: Carbohydrates, Proteins, Fats and oils, Vitamins, Minerals, Water and Fiber.

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• Nutritional importance of: Carbohydrates, Proteins, Fats and oils, Vitamins, Minerals, Water and Fiber.

• Unit Operations in Food Processing

• Basic introduction to common unit operations: Material handling, Cleaning, Separation,

• Disintegration, Pumping, Mixing, Heat exchanging (Cooling, Evaporation, Drying), Forming, Packaging.

• Quality Factors in Foods

• Food quality definition, Introduction to food quality detectable by our senses: Appearance factor

• (Size and shape, Colour and gloss, Consistency), Textural factors, Flavour factor.

• Food Deterioration and its control

• Definition of food quality, shelf life, Major causes of food deterioration, Responsible factors of food deterioration.

• Principles of food preservation Control of micro-organisms and enzymes by- Addition of heat

• (Evaporation, dehydration, Concentration, Drying), Removal of heat, Acid, Radiation, Filtration,

• Sugar and salt, Intermediate moisture food.

• Modes of heat transfer, Definitions of Sterilization, Pasteurization (batch pasteurization, High

• temperature short time pasteurization), Blanching, Aseptic canning Criteria for selecting heat treatment, Introduction to thermal death curve.

• Cold Preservation and Processing

• Difference between refrigeration and freezing, refrigeration and cold

• Storage, Controlled atmosphere storage, Freezing and frozen storage, Freezing methods- Air freezing, Indirect contact freezing, Immersion freezing, Cryogenic liquids freezing.

• Irradiation, Microwave and Ohmic processing of foods

• Concept of wavelength, Classification of radiant energy on the basis of wavelength, Most often radiation particles used for food preservation, Benefits and effects of food irradiations,

• Basic principle of microwave heating, Food applications of microwave heating.

• Introduction to ohmic heating and its benefit