Food and Starch Industry

1) Food Industry:

—(a) Definition and scope, nutritive aspects of food constituents, , food deterioration factors and their control.

—(b) Preservation and processing: Heat and cold preservation and processing, cold storage, food dehydration and concentration, various foods, their processing and preservation methods, fruits, beverages, cereals, grains, legumes and oil seeds.

—(c) Food additives: Enhancers, sugar substitutes, sweeteners, food colors.

2) Starch industries:

—Chemistry of starch, manufacturing of industrial starch and its applications.

—Characteristics of some food starches.

—Non-starch polysaccharides-cellulose-occurrence.