C25P [CHEM2502] FOOD PROCESSING TECHNIQUES
(8 Credits) Semester 1 Level II

Pre-requisites: C10J and C10K and Permission of HOD

Preference will be given to students majoring in Food Chemistry.

Syllabus:

Unit operations of the food industry. HACCP. The techniques for processing meat, fish and poultry, fruit and vegetables and dairy. Thermal processing, freezing, juices and concentrates, jams and jellies, irradiation, frying, pickling, curing and smoking of meats, preservatives. Water relations in food processing, drying and dehydration. Enzymes in food processing. Packaging. New technologies.

A practical course of 72 hours.

Evaluation:

Two 2 hour written papers 60%

In course test and report 20%

Practical work 20%

Practical work is assessed throughout the duration of the courses. Students whose practical examination of not more than six (6) hours duration. Candidates must provide the ORIGINAL worksheets and reports of their laboratory work at the practical examination. These must be certified by the laboratory course supervisor and may be taken into consideration by the examiners.