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4th February 2017, 12:20 PM
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Join Date: Mar 2013
Re: ARS NET Food Technology

As you are looking for syllabus of ARS NET Food Technology Examination, so here I am providing syllabus:

ARS NET Food Technology Examination Syllabus
Unit 1: Introductory Food Technology
Introduction to food technology. Food processing industries/institutions/food
scientists of importance in India. Food attributes viz. colour, texture, flavour,
nutritive value and consumer preferences. Causes of food spoilage, sources of
microbial contamination of foods, food borne illnesses, water activity and its relation
to spoilage of foods. Spoilage of processed products and their detection. Principles
and methods of food preservation. Food fortification, Composition and related quality
factors for processing. Methods of food preservation such as heat processing,
pasteurization, canning, dehydration, freezing, freeze drying, fermentation,
microwave, irradiation and chemical additives. Refrigerated and modified atmosphere
storage. Aseptic preservation, hurdle technology, hydrostatic pressure technology and
microwave processing. Use of non-thermal technologies (microfiltration,
bacteriofugation, ultra high voltage electric fields, pulse electric fields, high pressure
processing, irradiation, thermosonication), alternate-thermal technologies (ohmic
heating, dielectric heating, infrared and induction heating) and biological technologies
(antibacterial enzymes, bacteriocins, proteins and peptides) in food processing.

Unit 2: Technology of Foods of Plant Origin
(a) Fruits and Vegetable Processing: Post harvest handling and storage of fresh
fruits and vegetables. Preparation of fruits and vegetables for processing. Minimally
processed products. Cold chain logistics. ZECC (Zero Energy Cool Chambers), CCSR
(Charcoal cool storage Rooms) Thermal processing and process time evaluation for
canned products, process optimization, aseptic canning, methods for canning of
different fruits, and vegetables; Dehydration and associated quality changes during
drying and storage of dehydrated products. Solar drying. Intermediate moisture
foods. Preparation and utilization of fruits and vegetables juices in non-fermented/
fermented/ aerated beverages, health drinks. Membrane technology. Chemistry and
manufacture of pectin, role in gel formation and products like jellies and marmalades.
Technology of preservatives, pickles, chutney’s and sauces. Nature and control of
spoilage in these products. Re-structured fruits and vegetables. By products
utilization of fruits and vegetable processing industry. Processing methods of frozen
fruits and vegetables, IQF products, packaging, storage and thawing. Role of
Pectinases. Tomato products such as juice, puree, paste, soup, sauce and ketchup.
Other convenience foods from fruits and vegetables. Beverages, tea, cocoa and coffee
processing. Medicinal and aromatic plants: their therapeutic values. Spice Processing
viz. cleaning, grading, drying, grinding, packaging and storage. Oleoresins and
essential oils.

(b) Food grain Processing: Structure, composition of different grains like wheat, rice,
barley, oat, maize and millets. Anti-nutritional factors in food grains and oilseeds.
Milling of grains. Wheat flour/semolina and its use in traditional/non-traditional
foods like breads, biscuits, cakes, doughnuts, buns, pasta goods, extruded,
confectionary products, breakfast and snack foods. Rheology of wheat and rice flour.
Preparation of vital wheat gluten and its utilization. Instant ready mixtures. Enzymes
(amylases and proteases) in milling and baking. Milling and parboiling of rice; byproducts
of rice milling and their utilization. Processed products from rice. Pearling,
malting, brewing and preparation of malted milk feeds from barley. Significance of β-
glucans. Milling of oats and its processing into flakes, porridge and oatmeal. Wet and
dry milling of corn, manufacture of corn flakes, corn syrup, corn starch, corn steep
liquor and germ oil. Structure and composition of pulses and their importance in Indian diet. Milling and processing of pulses viz. germination, cooking, roasting,
frying, canning and fermentation. Use in traditional products, protein concentrates
and isolates. Modified starches and proteins. Oilseeds: edible oilseeds, composition
and importance in India. Oilseed processing. Oil extraction and its processing, byproducts
of oil refining. Production, packaging and storage of vanaspati, peanut
butter, protein concentrates, isolates and their use in high protein foods. Export of
oilseed cakes. International market and consumer preferences for quality in cakes for
use in textured vegetable proteins. Millets: composition, nutritional significance,
structure and processing. Dairy analogues based on plant milk. Spices Processing:
Oleoresin and essential oil extraction

Unit 3: Technology of Foods of Animal Origin
(a) Technology of Milk and Milk Products: Milk and Milk production in India.
Importance of milk processing plants in the country. Handling and maintenance of
dairy plant equipment. Dairy plant operations viz. receiving, separation, clarification,
pasteurization, standardization, homogenization, sterilization, storage, transport and
distribution of milk. Problems of milk supply in India. UHT, toned, humanized,
fortified, reconstituted and flavoured milks. Technology of fermented milks. Milk
products processing viz. cream, butter, ghee, cheese, condensed milk, evaporated
milk, whole and skimmed milk powder, ice-cream, butter oil, khoa, channa, paneer
and similar products. Judging and grading of milk products. Cheese spreads by spray
and roller drying techniques. EMC (Enzyme modified cheese), Enzymes in dairy
processing. Insanitization viz. selection and use of dairy cleaner and sanitizer. In
plant cleaning system. Scope and functioning of milk supply schemes and various
national and international organizations. Specifications and standards in milk
processing industry. Dairy plant sanitation and waste disposal.

(b) Technology of Meat / Fish / Poultry Products: Scope of meat, fish and poultry
processing industry in India. Chemistry and microscopic structure of meat tissue.
Ante mortem inspection. Slaughter and dressing of various animals and poultry
birds. Post mortem examination. Rigor mortis. Retails and wholesale cuts. Factors
affecting meat quality. Curing, smoking, freezing, canning and dehydration of meat,
poultry and their products. Sausage making. Microbial factors influencing keeping
quality of meat. Processing and preservation of fish and its products. Handling,
canning, smoking and freezing of fresh water fish and its products. Meat
tenderization and role of enzymes in meat processing. Utilization of by-products.
Zoovosic diseases. Structure and composition of egg and factors effecting quality.
Quality measurement. Preservation of eggs using oil coating, refrigeration, thermo
stabilization and antibiotics. Packing, storage and transportation of eggs. Technology
of egg products viz. egg powder, albumen, flakes and calcium tablets. Industrial and
food user physiological conditions and quality of fish products.

Unit 4: Food Quality Management
Objectives, importance and functions of quality control. Quality systems and tools
used for quality assurance including control charts, acceptance and auditing
inspections, critical control points, reliability, safety, recall and liability. The
principles and practices of food plant sanitation. Food and hygiene regulations.
Environment and waste management. Total quality management, good management
practices, HACCP and codex in food. International and National food laws. USFDA/ISO-9000 and FSSAI. Food adulteration, food safety. Sensory evaluation, panel
screening, selection methods. Sensory and instrumental analysis quality control.
Quality control of food at all stages and for packaging materials. Non-destructive food
quality evaluation methods.

Unit 5: Food Engineering/Packaging and Labelling
Unit operations of food processing viz. grading, sorting, peeling and size reduction
machineries for various unit operations, energy balance in food processing. Packaging
materials viz. properties and testing procedures, packaging of fresh and processed
foods. Shelf life studies. Recent trends in packaging, aseptic, modified atmosphere,
vacuum and gas packaging. Nutritional labelling requirements of foods. Requirements
and functions of containers. Principles of package design.

Unit 6: Food Microbiology & Biotechnology
Fermentation technology, fermented food products (animal and plant based),
microbial spoilage of foods, bacterial growth curve, hurdle technology. Role of
biotechnology in productivity of plants, livestock and microbes of improved nutrition
and quality. Use of biotechnology in production of food additives viz. preservatives,
colorants, flavours. Use of biotechnologically improved enzymes in food processing
industry, biomass production using industrial wastes. Single cell proteins, Food
contaminants viz. aflatoxins. Food intoxication and infection. Consumer concerns
about risks and values, Biotechnology and food safety.

Unit 7: Flavour Chemistry Technology
Flavour composition of foods/beverages (identification and quantitative analysis of
the flavour precursors and their products, characterization of the staling reaction
using stable isotopes). Flavour composition of foods/beverages in relation with
maturation and microbial activity/or the processing conditions (e.g. fermented dairy
products, beer, wine, honey, fruits). Analysis of odour-active compounds of
food/beverages (Charm analysis). Synthesis of flavour by microorganisms and plant
cells. Lipid derived flavours. Investigation of equilibrium of key flavour compounds
that govern the flavour stability of beverages. Natural antioxidant constraints in
spices. Role of microorganisms in flavour development. Flavor emulsions, flavour
composites, essential oils and oleoresins.

Unit 8: Consumer Sciences / Food Product Development / Health Foods
Socio-cultural, psychological and economical consideration for food appearance,
domestic and export marketing. Consumer trends and their impact on new product
development. Product development viz. to conceive ideas, evaluation of ideas,
developing ideas into products, test marketing and commercialization. Role of food in
human nutrition. Nutritional disorders, natural contaminants and health hazards
associated with foods. Diet therapy. Therapeutic / Engineered / Fabricated and
Organic foods/ Nutraceutical and functional foods.


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