FD3311 Subject code belongs to the Anna University, B.Tech Food Technology Semester III syllabus. In this article, we discuss the syllabus of the Food Chemistry Laboratory subject. We hope it helps the students prepare for the academic exams.
The following article, FD3311 – Food Chemistry Laboratory Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food chemistry laboratory syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
The course aims to practically
- Study and understand the chemical properties of foods.
- Study the physical, chemical, thermal properties of various food constituents.
List Of Experiments:
- Experiment to study the properties of carbohydrates- caramelization, Mailard reaction.
- Experiment on enzymatic and acid hydrolysis of sucrose.
- Preparation of emulsions and study its stability.
- Determination of Foaming properties of proteins.
- Determination of Solubility, specific gravity and Refractive index of oils.
- Estimation of free fatty acid content of oil.
- Determination of peroxide value and Anisidine value of fats.
- Experiment to study the effect of heat on proteins.
- Determination of the Iso-electric point of casein & experiment to study effect of rennin on milk proteins.
- Experiments to study the gelling properties of starch.
- Experimental study of gluten formation using wheat flour.
- Experimental study on enzymatic Browning in foods.
References:
- Weaver, C.M., and J.R. Daniel. “The Food Chemistry Laboratory – A Manual for Experimental Foods, Dietetics & Food Scientists.” 2nd Edition, CRC Press, 2005.
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