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Food Processing - Course Objectives and Semester-I Core","","Course objectives and learning structure for M.Sc. Food Processing are organized around PO/PSO descriptions, curriculum frameworks, and a credit-hours distribution aligned with CBCS and LOCF. The document defines semester-wise academic planning, including core course “Food Chemistry” and “Food Process Technology - I” for Semester I. It details course outcomes, unit-wise learning content, and evaluation methods, covering food components, water properties, carbohydrates, proteins, lipids, vitamins, minerals, and key processing principles for fruits, vegetables, dairy, fleshy foods, and seafood.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/msc-food-processing-course-objectives-and-semester-i-core/171073/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/msc-food-processing-course-objectives-and-semester-i-core/171073.png","ImageObject",442,249,{"name":88,"@type":89},"Oliver","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-13","2026-09-01",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",7,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What are the main objectives of the M.Sc. Food Processing course?","Question",{"text":109,"@type":110},"The course aims to prevent post-harvest losses, provide wholesome nutritious food at economical rates, improve quality and storage stability, and reduce losses of essential nutrition during processing and preservation. It also targets safety by preventing food poisoning, contamination and adulteration, and supports mechanization and development of instant/convenience foods.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What knowledge and skills does Food Chemistry (Core I, Semester I) focus on?",{"text":114,"@type":110},"It covers physicochemical properties of foods and water, carbohydrate classification and reactions, protein classification and behavior in food systems, and lipid properties and reactions. It also includes vitamins, minerals, and phytonutrients/bioactive components.",{"name":116,"@type":107,"acceptedAnswer":117},"Which topics are covered in Food Process Technology - I (Core II, Semester I)?",{"text":118,"@type":110},"It addresses processing and preservation of fruits and vegetables, dairy processing including UHT/pasteurization and homogenization, fleshy foods such as egg/meat/poultry with canning, drying, cooling and storage, and seafood processing with pre-processing and preservation. It also includes types of confectionery, sago, and sugar cane technology.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},171073,1790268894,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":40},8796095461610,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","contents\nPO and PSO Description\nPG – Template\nMethods of Evaluation & Methods of Assessment\nSemester Index.\nSubjects – Core, Elective, Nonmajor, Skill Enhanced, Ability Enhanced, Extension Activity, Environment, Professional Competency\nCourse Lesson Box\nCourse Objectives\nUnits\nLearning Outcome\nReference and Text Books\nWeb Sources\nPO & PSO Mapping tables\n\u000f\nTemplate for P.G., Programmes\nChoice Based Credit System (CBCS), Learning Outcomes Based Curriculum Framework (LOCF) Guideline Based Credits and Hours Distribution System\nfor all Post – Graduate Courses including Lab Hours\nFirst Year – Semester – I\nSemester-II\nSecond Year – Semester – III\nSemester-IV\nTotal 91 Credits for PG Courses\n\u000f\n\u000f\nM.Sc., FOOD PROCESSING\nFirst Year – Semester-I\nFirst Year – Semester-II\nSecond Year – Semester-III\nSecond Year – Semester-IV\n*IA = Internal Assessment\n** EA = External Assessment\nM.Sc. Food Processing\n1. PREAMBLE\nFood Processing is the science and art of applying the principles of food processing and technology in various Food Industries. Food processing has been started to meet the demands of the growing food processing sector. This has an immense scope on processing and preservation of food to fulfill the consumer’s satisfaction.\nOBJECTIVES OF THE COURSE:\nTo prevent the post-harvest losses.\nTo make available wholesome nutritious and appetizing food at economical rates.\nTo improve the quality, nutritive value and minimize loss of essential nutrition’s during processing and preservation.\nEnsuring long – term storage stability.\nMarketing the processed food of high calorie density in compact and easy to reconstitute form.\nTo prevent food poisoning, contamination and adulteration.\nTo improvise mechanical processing operations to replace or minimize labor.\nDevelop new varieties of instant or convenience food for the customers to go along with the fast moving world.\nM.Sc. FOOD PROCESSING- SEMESTER –I CORE I - FOOD CHEMISTRY\nOBJECTIVES\nGain knowledge on the properties & composition of different foods.\nCOURSE OUTCOME\nOn the successful completion of the course, the student will be able to:\nGain knowledge about Physico –chemical properties of foods & water properties.\nAcquire knowledge about Carbohydrate –classifications, properties & structure.\nTo study the about Protein- classifications, structure, physical & chemical properties on foods.\nTo gain knowledge about Lipids - classifications, physical & chemical properties & structure. Vitamins & Minerals- classifications, properties & structure.\nUNIT I\nProperties of Foods: Physico-Chemical properties of foods – Organic food components, Colloids- definition, types & properties & uses in food system.\nWater- Structure, Water content in foods, physical properties, Hydrogen bonding, Typesofwaterinfoods,Wateractivity-Water activity and food spoilage. Interaction of water with food components, Moisture determination.\nUNIT II\nCarbohydrate- classification, occurance, structure, properties, physic-chemical reactions- Hygroscopicity& solubility, optical rotation, mailard reaction, caramalisation, gelatinization, dextrinisation, retrogradation.Fibre- classification, food sources, functional properties and uses.\nUNIT III\nProteins- classifications, structure, physical and chemical properties of proteins.Reaction of protein in Food system- Dissociation, denaturation, hydration, swelling, foam formation & Stabilisation, emulsification. Aminoacid in Maillard reaction.Nature of protein in meat, milk, egg and cereals, pulses, Reactions of protein in food system.\nLipids- Classification, physical and chemical properties, Fatty acid – Classification, structure and properties. Physiochemical reactions – Isomersation, hydrogenation, unsaturation, inter-esterification, emulsification, auto–oxidation, rancidity.\nUNIT V\nVitamins- Structure & properties of A, D, E, K , folic acid, thiamine, niacin, ascorbic acid, cholecalciferol in foods.\nMinerals- Structure & Properties of Calcium, Phosphorus, Iron, Zinc, Copper & Iodine.\nPhytonutr","cbCaih35BKgvW8Dl","https://ap.wps.com/l/cbCaih35BKgvW8Dl","docx",171471,52,"English","# Course Overview\n## PO & PSO Mapping and Template Structure\n## Methods of Evaluation and Semester Index\n## Course Objectives and Learning Outcomes\n# M.Sc. Food Processing - Semester I\n## Core I: Food Chemistry\n### Objectives, Outcomes, and Units\n## Core II: Food Process Technology - I\n### Objectives, Outcomes, and Units","[{\"question\":\"What are the main objectives of the M.Sc. Food Processing course?\",\"answer\":\"The course aims to prevent post-harvest losses, provide wholesome nutritious food at economical rates, improve quality and storage stability, and reduce losses of essential nutrition during processing and preservation. It also targets safety by preventing food poisoning, contamination and adulteration, and supports mechanization and development of instant/convenience foods.\"},{\"question\":\"What knowledge and skills does Food Chemistry (Core I, Semester I) focus on?\",\"answer\":\"It covers physicochemical properties of foods and water, carbohydrate classification and reactions, protein classification and behavior in food systems, and lipid properties and reactions. It also includes vitamins, minerals, and phytonutrients/bioactive components.\"},{\"question\":\"Which topics are covered in Food Process Technology - I (Core II, Semester I)?\",\"answer\":\"It addresses processing and preservation of fruits and vegetables, dairy processing including UHT/pasteurization and homogenization, fleshy foods such as egg/meat/poultry with canning, drying, cooling and storage, and seafood processing with pre-processing and preservation. It also includes types of confectionery, sago, and sugar cane technology.\"}]","M.Sc. Food Processing - Course Objectives and Semester-I Core | DOCX",1788279092]