SylbV01-00-00. pmd

VI. Theory
Block 1:
Hurdle technology and recent advances
Unit I:
Hurdle technology, Principles of Hurdle Technology, Minimally
Processed foods, Intermediate moisture foods, role of water activity in
food preservation, Chemicals and biochemicals used in Food
Preservation- Natural food preservatives, bacteriocins.
Unit II:
Thermal and Non-thermal technology, Advanced Thermal and
Nonthermal Technology- Pulsed electric field, microbial inactivation,
application, present status and future scope. Fundamentals and
Applications of High Pressure Processing to Foods, Advances in Use
of High Pressure to Processing and Preservation of Plant Foods,
Commercial High-Pressure Equipment. Food Irradiation – an Emerging
Technology.
Unit III:
Recent food preservation techniques, Ultraviolet Light and Food
Preservation; Microbial Inactivation by Ultrasound; Use of oscillating
Magnetic Fields. Nonthermal Technologies in Combination with Other
Preservation Factors. Preservation by ohmic heating-Advances in
Ohmic Heating and Moderate Electric Field (MEF) Processing; Radio-
Frequency Heating in Food Processing;Current State of Microwave
Applications to Food Processing.Supercritical Fluid Extraction: An
Alternative to Isolating bioactive compounds.
Block 2:
Enzyme applications and quality parameters
Unit I:
Enzyme and their applications. Enzyme and their application in food
processing, Principles of food biotechnology, fermentation and enzyme
mediated food processing, production of high value products such as
Single Cell Protein, nutritional additives, pigments and flavours.
Unit II:
Quality specifications and standards. Quality parameters and
specifications, Food laws and standards, HACCP, FSSAI amendments,
ISO, FDA.
VII. Practical
• Determination of thermal resistance of food spoilage microorganisms;
• Determination of thermal death curve;
• Thermal process calculations;
• Demonstration of hurdle approaches in fruits and vegetables preservation.

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Restructured and Revised Syllabi of Post-graduate Programmes
Vol. 1
502
Enumerate the hurdle approaches in food processing;
• Detection of microbes in each hurdle. Study of shelf life of fresh cut produce in
each hurdle;
• Study of fresh cut produce packing, storage temperature and microbial interaction;
• Study of thermal and non thermal application in food preservation;
• Study of moisture content in food their water activity;
• Demonstration of microwave technology in fresh produce preservation and drying;
• Determination of dry matter content in food using microwave technology;
• Study the use of enzymes in different fruit juice extraction, quantification, time –
Pectinase/cellulose and others;
• Incubation techniques of enzymes using fermenter for juice extractions;
• Group discussions on current market potential of hurdle technology – Prose and
cons;
• Visit to advanced food processing unit;
• Visit to SCFE unit.