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.