PhD Entrance Syllabus of Food Technology ... - ITM University
PhD Entrance Syllabus of Food Technology ... - ITM University
PhD Entrance Syllabus of Food Technology ... - ITM University
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1. Principles <strong>of</strong> food processing‣ Preservation by Heating‣ Radiation<strong>PhD</strong> <strong>Entrance</strong> <strong>Syllabus</strong> <strong>of</strong> <strong>Food</strong> <strong>Technology</strong>Department <strong>of</strong> Life Sciences<strong>ITM</strong> UNIVERSITY‣ Refrigeration and freezing Preservation‣ Chemical Preservation‣ Drying and Dehydration2. Fundamentals <strong>of</strong> food chemistry‣ Water‣ Lipids‣ Proteins‣ Enzymes‣ Vitamins and minerals3. <strong>Food</strong> and nutrition‣ Carbohydrates and Fats - Digestion, Metabolism‣ Protein and Enzymes- Digestion, Metabolism‣ Fat Soluble Vitamins and Water Soluble Vitamins- Salient features, Requirements,Sources<strong>Food</strong>‣ Water and Electrolytes‣ Recommended Dietary Allowances4. Fruits and vegetables technology‣ Post harvest handling <strong>of</strong> fresh fruits‣ <strong>Technology</strong> <strong>of</strong> Fruits and vegetables products- James, Jellies and Marmalades‣ Spices‣ Production, processing and chemical composition <strong>of</strong> cocoa beans‣ Tomato products
5. <strong>Food</strong> microbiology<strong>PhD</strong> <strong>Entrance</strong> <strong>Syllabus</strong> <strong>of</strong> <strong>Food</strong> <strong>Technology</strong>Department <strong>of</strong> Life Sciences<strong>ITM</strong> UNIVERSITY‣ General characteristics <strong>of</strong> yeasts, molds and group <strong>of</strong> bacteria important in food industry‣ General principles <strong>of</strong> preservation‣ <strong>Food</strong> spoilage <strong>of</strong> different kinds <strong>of</strong> foods: Cereals, sugar, fruits, vegetables, meatproducts‣ <strong>Food</strong> fermentation‣ Biochemical changes caused by microorganism6. <strong>Food</strong> engineering‣ <strong>Food</strong> engineering & processes‣ Method for thermal process evaluation – Commercialsterility,Pasteurization.Sterilization‣ <strong>Food</strong> chilling and freezing- CAP and MAP‣ Heat transfer‣ Cryogenic freezing and IQF7. Processing <strong>of</strong> Cereals, Pulses, Oilseeds & Sugar Crops‣ Processing <strong>of</strong> Wheat‣ Processing <strong>of</strong> rice‣ Processing <strong>of</strong> corn‣ Processing <strong>of</strong> Barley‣ Processing <strong>of</strong> Legumes8. Processing <strong>of</strong> milk and meat products‣ <strong>Technology</strong> <strong>of</strong> Fermented and Frozen Milk Products‣ Milk adulterations‣ <strong>Technology</strong> <strong>of</strong> Evaporated and dried Milk‣ Preservation <strong>of</strong> Meat and Meat products‣ Preservation <strong>of</strong> Egg and fish
9. <strong>Food</strong> Quality Management<strong>PhD</strong> <strong>Entrance</strong> <strong>Syllabus</strong> <strong>of</strong> <strong>Food</strong> <strong>Technology</strong>Department <strong>of</strong> Life Sciences<strong>ITM</strong> UNIVERSITY‣ Objectives, importance and function <strong>of</strong> quality control‣ CCP‣ HACCP‣ TQM‣ Sensory evaluation <strong>of</strong> panelists10. Flavour and <strong>Food</strong> Additives <strong>Technology</strong>‣ <strong>Food</strong> additives, classification & functions‣ Flavour composition <strong>of</strong> food‣ Role <strong>of</strong> Microorganisms in flavor development‣ Essential oils and oleoresins‣ E-codes
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