CUET PG खाद्य विज्ञान एवं प्रौद्योगिकी सिलेबस 2027

इकाई 1 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Definition, scope and current trends in food science and technology. Food Groups, Nutrients and Balanced Diet. Definition and meaning of food, nutrition, nutrient, health, concept and characteristics of a balanced diet Introduction to basic food groups and nutrients, food pyramid, macro and micronutrients. Effect of processing on nutrients. Browning reactions in foods. Classification (enzymatic, non-enzymatic and metallic browning), causes and prevention of browning

इकाई 2 Cereals and Pulses

• Composition and nutritive value, types of cereals, processing of cereals and pulses (gelatinization of starch and the factors affecting it, germination and fermentation), toxic constituents in pulses,milling of pulses

इकाई 3 Fruits and vegetables

• Classification of fruits and vegetables, composition and nutritive value; effect of processing onpigments
• Chocolate and cocoa products
• Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate

इकाई 4 THEORY

• Milk and milk products
• Composition and nutritive value
• Introduction to liquid milk technology (clarification, pasteurization, homogenization, fortification, sterilization), Types of milk, Effect of processing on milk, Introduction to milk products

इकाई 5 Eggs

Composition and nutritive value. Structure of an egg. Egg quality and deterioration. Green ring formation in boiled egg, preservation of eggs. Egg foams – stages of preparation and factors affecting them. Effect of heat on egg proteins; functions of eggs in cookery

इकाई 6 Meat, Fish and Poultry

• Composition and nutritive value. Selection/purchasing criteria for meat, fish and poultry. Tenderization of meat

इकाई 7 Sugar

• Composition and nutritive value. Properties of sugars. Manufacturing/refining of sucrose. Sugar cookery crystalline and non- crystalline candies, sugar-based products

इकाई 8 Fats and oils

Composition and nutritive value. Types of fats/oils and their functions. Rancidity in fat and itsprevention Changes in fat during heating. Care of fat used for frying, emulsions Introduction to food hygiene and food adulteration Food hygiene, factors affecting food safety, personal hygiene. Adulteration, adulterants and their effects on health

इकाई 9 BASIC BAKING TECHNOLOGY

• Baking Industry and its scope in the Indian economy. History of Bakery - present trends, prospects Nutrition facts of bakery products

इकाई 10 Wheat Grain Technology

• Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refined wheat flour (gluten, amylose/ amylopectin, enzyme activity, moisture) and its storage

इकाई 11 Cake Technology

Preparation of cakes - types of cakes; ingredients used; methods of batter preparation; steps in cake making; balancing of cake formula; evaluation of the baked cake; operational faults in cakeprocessing and the remedial measures. Labeling and Packaging. Costing Cake decoration- different methods of cake decoration

इकाई 12 Pastry Technology

• Preparation of pastry - types of pastries (short crust, puff/flaky and choux pastry); ingredients; processing and evaluation. Faults and remedies

इकाई 13 INTRODUCTION TO FOOD SAFETY AND PRESERVATION

Purpose and Scope of Preservation. Objectives of preservation and processing. Scope of preservation industry in India. Post-harvest Changes and Spoilage. Physical, chemical and microbiological changes in fruits and vegetables. Factors affecting growth of microorganisms andthe control measures

इकाई 14 Food Safety

• Key terms, factors affecting food safety, recent concerns
• Food laws, standards and regulations. Food additives and contaminants. Hygiene and sanitation

इकाई 15 Principles and Methods of Preservation

• Asepsis. Use of low temperature, Use of high temperature. Removal of moisture. Removal of air, Use of chemical preservatives. Fermentation. Irradiation. Gas preservation. Newer methods

इकाई 16 Fruit and Vegetable Processing

Sauces and Beverages. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), roleof various ingredients

इकाई 17 ADVANCED BAKING TECHNOLOGY

• Bread Technology. Preparation of bread - ingredients used; methods of dough preparation; stepsin bread processing; evaluation of the baked bread; staling of bread; diseases of bread

इकाई 18 Biscuit and Cookies Technology

• Preparation of biscuits and cookies – types; ingredients; processing and evaluation. Crackers

इकाई 19 Food Packaging

Packaging – it’s importance, essential features of an ideal package; various food packaging materials and their characteristics recent trends in the field of packaging (active packaging ,intelligent packaging, RFID) label regulations and designing for packaged foods , nutritional labelling

इकाई 20 Marketing and Cost Control

Marketing - definition, scope, understanding the 4Ps – (Product, Price, Place, Promotion), marketing techniques, marketing and distribution of processed products. Cost control – food cost,labor cost and other costs; costing of processed products

इकाई 21 ADVANCED FRUIT AND VEGETABLE PRESERVATION TECHNOLOGY

Dehydration and Concentration

Definition and objectives, method of preservation, normal dryingcurve, water activity, factors affecting rate of drying, sun drying, types of dehydrators (air convection, drum, freeze and vacuum driers) steps in dehydration of fruits and vegetable Concentration- definition and objectives, techniques

इकाई 22 Refrigeration and Freezing

• Definition and objectives, difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables, cryogenic freezing of fruits and vegetables, evaluation

इकाई 23 Canning

• Definition and objectives, selection of fruits and vegetables, method of preservation, steps of canning fruits and vegetables (with special emphasis on blanching, exhausting and heat processing), spoilage of canned foods

इकाई 24 Introduction to New Food Product Development

Need and importance for developing a new product, types of new products, challenges, failure of new product. Fruit and Vegetable Processing –Pectin Products Preserves and Pickles. Jam, Jelly andMarmalade definition, role of pectin and theory of gel formation, method of preservation, steps of preparation, evaluation. Preserves- definition, method of preservation, steps of preparation, evaluation, candied, crystallized and glazed fruits. Pickles- definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation

इकाई 25 FOOD SAFETY, HYGIENE AND QUALITY TESTING

• Food Laws and Regulations. Introduction to food acts laws and standards. National food safety andstandard act. International standards, regulatory agencies. Consumer protection act

इकाई 26 Food Quality Management

• Characteristics of quality. Quality Control, Quality Assurance. Total Quality Management. Quality Management System. Good Manufacturing Practices. Hazard Analysis Critical Control Point System

इकाई 27 Introduction to Food Safety and Hygiene

• Food hygiene. Factors affecting food safety. Food spoilage. Food handling. Special requirements for high risk foods, Safe food cooking temperature and storage techniques

इकाई 28 Hygiene and Sanitation in Food Service Institutions

• Cleaning and disinfection. Personal hygiene. Pest control. Waste disposal

इकाई 29 Sensory Methods of Food Quality Testing

• Sensation of taste, smell, appearance and flavor, sensory evaluation techniques

इकाई 30 Objective Methods of Food Quality Testing

• Physical test methods (moisture, acidity, water activity, texture, viscosity, color) Simple methods of chemical analysis (protein, fat, water, ash). Microbiological sampling and testing