1.Food Manufacturing Processing’s
In
Food Manufacturing Processings we study the manufacturing, processing and preservation of many food items like
Milk is a translucent white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow’s milk has a pH ranging from 6.4 to 6.8, making it slightly acidic
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins.
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called “separators. Cream skimmed from milk may be called “sweet cream” to distinguish it from whey cream skimmed from whey, a by-product of cheese-making.
Margarine indicates any of a wide range of butter substitutes.Margarine is an ingredient in the preparation of many foods and, in recipes .
Margarine naturally appears white, or almost white.
Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar,
Cheddar cheese is produced in many places, including the United Kingdom, Ireland, the United States, Australia, New Zealand, South Africa, Venezuela, Canada and Iceland.
Tea is the agricultural product of the leaves, leaf buds, and internodes of the
Camellia sinensis plant, prepared and cured by various methods. “Tea” also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the
Camellia sinensis plant itself. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.
Coffee is a popular brewed drink prepared from roasted seeds, called coffee beans, that comes from the coffee plant. They are seeds of coffee cherries that grow on trees. Green unroasted coffee is one of the most traded agricultural commodities in the world. Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is one of the most popular beverages worldwide, second only to tea.
A biscuit is a baked edible product. It relates to a small soft leavened bread, similar to a scone. Biscuits differ from other cereal – based products like breadstuff in that they are baked to a moisture content of less than 5 %, which serves two purposes, i.e.
1) Surety of long shelf – life without any risk (microbiological spoilage)
2) Confirmation of a crisp texture deemed to be desirable in most biscuits
- Confectionary (candies, toffees& sweets etc)
Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy, sweets ,or lolly is also used for the extensive variety of confectionery.
Generally speaking, confections are low in nutritional value but rich in calories.
2.Food Preservation Technique
In
Food Preservation Technique we deal with following:-
- Canning of several food items like fruits, vegetables etc is done to deliver them to the people where fresh fruits & vegetables are not available.
- Food Dehydration by which different edible food items are preserved removing their excessive moisture using particular driers for specific products.
- Freeze drying technique is used in preservation of heat sensitive products(that comprises vitamins, proteins, enzymes etc)
3.Food by products processing’s
In
Food by products processing’s we deal with different wastes in order to reduce cost of industry by reusing their own wastes in following ways:-
- Animal bones, hair, blood, feathers & different internal organs
- Fishery waste includes waste coming from fishery industries
4.Food Process engineering
In
Food Process engineering we study the entire designing, manufacturing& working of important equipments used in Food sector which includes:-
- Evaporators working principles and designing
5. Fundamentals of Microbiology
In Fundamentals of Microbiology we study different microorganisms properties (bacteria, salmonella, E.colli, viruses etc), their possible health hazards and different ways to prevent their excessive contact with food. It also includes food borne illnesses to minimize bad effects on health due to unclean conditions.
6.Packing and Packing machinery
In Packing and Packing machinery we study manufacturing and selection of best possible packing material for our food products to ensure excellent quality standards
Industrial Visits:-
Food technology is the only specialization that provides number of industrial visits in well known multi nationals, for enhancing their student’s practical approach.
