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Exam 1st Year 2020 : Select : Diary

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Rahul Gnath
Cochin University of Science & Technology (CUSAT), Kochi
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Master of Science in Food Science, Technology and Business (BIFTEC) Dairy Science and Technology Module 15 Aim: Lectures Tutorials Workshops Seminars Site Visits Student Directed Learning Total ECTS Credits HOURS 20 10 20 5 5 90 6 Students should acquire a sufficient knowledge and understanding of the field of Dairy Science and Technology to allow them to appreciate the complexity of the subject including the production, safety and health benefits, quality control and health regulations governing the placing of dairy products on the market. Learning Outcomes: On completion of this module the student will: 1. Have a critical knowledge of the chemistry, composition, structure and function of milk components. 2. Have a knowledge of the steps involved in processing of milk, cheese and yoghurt. 3. Have a critical knowledge of the nutrient value of dairy produce and their role in preventing certain conditions and diseases. 4. To appraise the student of new technological developments in the dairy industry. 5. Have an a critical knowledge of issues related to safety, quality assurance and health regulations for the production and sale of dairy products. Prerequisites: Students should have a good knowledge of biological sciences, food science and food technology and have a good background in chemistry and microbiology. Syllabus: 1. Introduction Dairy products. Dairy science and technology. Food Safety. 2. Raw Materials Milk Proteins. Milk Fats. Other components. 3. Processing Dairy production unit operations Microbiology of Diary Production. Flavour during Cheese Formation. Milk in Human Nutrition. 4. New Products and Process Developments New Products. Biotechnology Developments. 5. Managerial and Legislative Aspects Food Safety and Health Hazards of Dairy Products. Controlling quality of dairy products. Health rules for production and placing on the market of raw, heat-treated and milk based products. 6. Industrial Visits Text Books: Fox, P.F. and McSweeney, P. (Eds.): Advanced Dairy Chemistry Volume 1 Proteins. Parts A&B. 3rd Edition 2003 Springer Science+Business Media, New York1 Bylund G.: Dairy Processing Handbook. 1995 Teknotext AB (Ed.) Tetra Pak Processing Systems AB. Lund Sweden2 Fox, P.F. and McSweeney, P.: Dairy Chemistry and Biochemistry. 1998 Blackie Academic & Professional London UK3. Fernandes, R. (Ed.): Microbiology Handbook: Dairy Products. 3rd Edition 2009 Leatherhead Food International Ltd, Cambridge UK1 Recommended Reading: Walstra, P., Wouters, J.T.M. and Geurts, T.J.: Dairy Science and Technology. 2nd Edition 2006 Taylor & Francis Group Fuquay, J.W., Fox, F.F. and McSweeney P.L.H. (Eds.): Encyclopedia of Dairy Sciences. 2011, Elsevier Academic Press Fox, P.F. and McSweeney, P. (Eds.): Advanced Dairy Chemistry Volume 2 Lipids. 3rd Edition 2006 Springer Science+Business Media, Inc., New York1 McSweeney, P. L. H., Fox, P. F. (Eds.): Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents. 3rd Edition. 2009 Springer Science+Business Media, LLC, New York1 Marshall, R.T. (Ed.): Standard Methods for the examination of Dairy Products. 16th Edition 1993 APHA Robinson, R.K.: The Microbiology of Milk. 2nd Edition 1990 Elsevier Applied Science London, UK3 1 HS Anhalt online access http://www.tetrapak.com/usprocessing/media/dairy-processing-handbook 3 HS Anhalt library 2 Robinson, R.K.: The Microbiology of Milk Products. 2nd Edition 1990 Elsevier Applied Science London, UK3 Singh, R.P., and Heldman, D.R.: Introduction to Food Engineering. 4th Edition 2009 Elsevier Academic Press1 Smith, P.G.: Introduction to Food Process Engineering. 2nd Edition 2011 Springer Science+Business Media, LLC New York, USA1 B sze S.: Bioactive Components of Milk. 2008 Springer Science+Business Media, LLC New York1 Singh, H., Boland, M., Thompson, A. (Eds.): Milk Proteins: From Expression to Food. 2nd Edition 2014 Elsevier Academic Press London UK Untreated and Heat-treated milk. Council Decision 92/608/EEC of 14 December 1992 laying down methods for the analysis and testing of heat-treated milk for direct human consumption4. Preserved milk. Council Directive 2001/114/EC of 20 December 2001 relating to certain partly or wholly dehydrated preserved milk for human consumption4 Hygiene for food of animal origin. Regulation (EC) No 853/2004 of the European Parliament and of the Council, of 29 April 2004, laying down specific hygiene rules for food of animal origin 4 Food Hygiene. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs4 Websites: Http://www.Foodsci.com/ http://eur-lex.europa.eu/ http://www.statista.com/ http://ec.europa.eu/agriculture/milk/index_en.htm Methods for Assessment: Multiple Choice Questions, MCQ (100 marks) 4 http://eur-lex.europa.eu/

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