ACCE-505: Food Processing Engineering and Technology

1.Introduction: General aspects of food industry, world food needs and Bangladesh situation,

constituents of food, quality and nutritive aspects, food additives, standards, deteriorative factors

and their control, preliminary processing methods, conversion and preservation operations.

2. Food Preservation: Preservation by heat and cold, dehydration, concentration, frying,

irradiation, micro wave heating, sterilization and pasteurization, fermentation and pickling and

by various packing methods.

3. Production and Utilization of Food Products: Cereal grains, pulses, vegetables, spices, fats and

oils, bakery, confectionery and chocolate products.

4. Food Processing: Soft and alcoholic beverages, dairy products, meat, poultry and fish

products, treatment and disposal of food processing wastes.

5. Food Analysis: Moisture, ash, crude protein, fat, crude fiber, carbohydrates, calcium,

potassium, sodium and phosphate; Food adulteration, common adulterants in food,

contamination of food stuffs, microscopic examination of foods for adulterants, Pesticide

analysis in food products; Extraction and purification of sample, HPLC, gas chromatography for

organophosphates, thin-layer chromatography for identification of chlorinated pesticides in food

products.

Reference Books:

1. Heid J.L. & Joslyn M. A., Fundamentals of Food Processing Operations, AVI Pub.

2. Potter N.N., Food Science, AVI Pub.

3. Waston E.L., Elements of Food Engineering, Van Nostrand-Reinhold.

4. Ronsivalli L.J., Elementary Food Science, Van Nostrand-Reinhold.

5. Considine D.M., Considine G.D. & Considine P.E., Foods & Food Production Encyclopedia,

Van Nostrand-Reinhold.

6. Goldberg I., Biotechnology & Food Ingredients, Van Nostrand-Reinhold.

7.P J Fellows, Food Processing Technology, Principles and Practices.

8.Richard Coles, Derek Mcdowell,Mark J. Kirwan, Food Packaging Technology.