FST 203 Experimental Food Studies II

FST 201 Food Processing Principles

1. Product Formulation and Process Optimization Using Linear Programming.

2. Material Testing and Rheology of Solid Foods.

3. Rheology of Liquid and Semisolid Foods.

4. Concepts of Heat Transfer and Thermal Death Times.

5. Canning, Retort Thermal Processing, and Lethality Computation by General Method.

6. Heat Penetration Test and Thermal Process Design Using Ball's Formula Method.

7. Blanching and Freezing of Foods.

8. Ultra-High-Temperature Processing.

9. Membrane Processing of Liquid Foods.

10. Evaporation Concentration of Liquid Foods.

11. Principles of Experimental Design.

12. Spray and Drum Drying.

13. Convective Drying of Foods.

14. Osmotic Dehydration of Foods.

15. Microwave Heating of Foods.

16. Frying of Foods.

17. Extrusion Cooking of Foods.

18. Packaging of Foods.

19. Process Controls in Food Manufacturing.

FST 202 Food Safety & Hygiene

1. Safe habits in Food Manufacturing & Handling.

2. Food Laboratories Safety Rules.

3. Food Laboratory Equipment /Instrument /Apparatus /Glassware /Chemicals identification and use.

4. Microscopic Examination of Food for presence of MOs..

5. Determining hygienic conditions during food manufacturing and handling.

6. Determining presence of MOs in atmospheric air.