FST 303 Experimental Food Studies III

FST 301 Technology of Plant Foods

1. Blanching of vegetables.

2. Extraction and Clarification of Fruit juice.

3. Determination of Pectin in fruits.

4. Manufacturing of fruit jam.

5. Manufacturing of fruit Jelly.

6. Manufacturing of fruit Marmlade.

7. Manufacturing of fruit Candies.

8. Manufacturing of pickles.

9. Manufacturing of Potato/Banana chips.

10. Manufacturing of Bread.

11. Manufacturing of Biscuits.

12. Manufacturing of Cake.

13. Manufacturing of Vegetable Ketchup.

14. Manufacturing of Vegetable Puree & Paste.

15. Manufacturing of Nectar.

16. Manufacturing of Cordials.

17. Manufacturing of Squashes

18. Manufacturing of RTS Beverages.

19. Manufacturing Margarine.

20. Manufacturing of Myonnaise.

21. Determination of Gluten content of wheat flour.

22. Determination of Bulk Density of Food Grains.

23. Determination of Swelling Index of Food Grains.

24. Determination of Cooking characteristics Food Grains.

FST 302 Basic Food Chemistry

1. Safe habits in Food Chemistry Laboratory.

2. Food Chemistry Laboratory Safety Rules.

3. Food Chemistry Laboratory Glassware /Chemicals identification and use.

4. Distillation of Water.

5. Determination of pH.

6. Determination of TDS of Water.

7. Preparation of Buffer solution

8. Studies on Volumetric analysis procedures and principles.

9. Determination of calorific value of food using Bomb Calori-meter.

10. Determination of Strength of Sugar syrup/ Brine solution.

11. Studies on Enzymatic browning of Fruits & Vegetables and its Prevention.