Food Engineering and Technology

1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing