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FT 245 TECHNOLOGY OF FOODS-1
TOPICS:
PART I
FRUITS & VEGETABLES
1.1 Describe the history and growth of fruit and vegetable processing industry in the country
1.4 Describe important features of composition and nutritional value of fruits and vegetables
1.5 Classify fruits and vegetables as climacteric, semi climacteric and non-climacteric
1.6 Explain the meanings of climacteric
1.7 Define post-harvest handling
1.8 Explain post-harvest handling, distribution and storage of fruits and vegetables
1.9 Explain controlled atmosphere storage
2. UNDERSTAND PROCESSING OF FRUITS AND VEGETABLES
2.1 Explain the factors affecting the suitability of fruits and vegetables for processing
2.2 Describe preparatory operation in fruits and vegetables processing
2.3 Describe the principles and methods of preservation for fruits and vegetables
2.4 Explain unit operations in the canning of fruits and vegetables
2.5 Describe the procedure for dehydration and drying of fruits and vegetables
2.6 Describe cold storage and freezing of fruits and vegetables
2.7 Explain the processing and preservation of fruits and vegetables by fermentation and use of chemical additives
2.8 Identify the microflora important in heat Processing
2.9 Explain the manufacturing of fruits and vegetable juice
2.10 Define carbonated and non-carbonated beverages
2.11 Explain manufacture of carbonated beverages
5. UNDERSTAND THE BY-PRODUCTS
5.1 Define by-products
5.2 Enlist fruits and vegetables by-products
5.3 Describe manufacture of fruits and vegetables by-products
PART II
MEAT, POULTRY, FISH & EGG
1.2 Describe the history and growth of flesh foods processing industry in the
country
1.3 Explain the causes of slow growth of flesh food industries in the country
1.10 Describe the handling of flesh foods
3. UNDERSTAND FLESH FOODS PROCESSING
3.1 Give the composition of beef, mutton and poultry
3.2 Explain factors affecting the composition of muscle
3.3 Explain slaughtering, dressing and cutting of animals
3.4 Describe special processing techniques for chilling, salting, brining, smoking, drying, freezing and canning of meat and poultry
3.5 Describe catching, handling and processing of fish
3.6 Enlist sea foods
3.7 Explain the processing techniques of sea foods
4. UNDERSTAND EGG PROCESSING
4.1 Explain nutritive value of eggs
4.2 Describe the methods of eggs handling
4.3 Explain the grading of eggs
4.4 Describe the processing of eggs
4.5 Describe the storage techniques of eggs
5. UNDERSTAND THE BY-PRODUCTS
5.4 Enlist meat, poultry and fish by-products
5.5 Describe preparation and utilization of flesh foods by-products
