Week

Topics

1

Milk: Production, importance, standards, composition, properties, Factors influencing raw milk quality.

2

Milk handling: manual and machine milking, farm cooling, collection, reception, analyses at different levels, transportation. Milk Chemistry: major constituents, their properties and chemistry.

3

Milk processing: standardization, homogenization, pasteurization, UHT, packaging, storage, distribution. Effect of storage and heat processing on milk quality

4

Milk adulteration: adulterants, objectives, health effects. Wholesomeness of milk: standards of raw and processed milk. Milk Microbiology. Cereal grains: importance, production, structure, composition, nutrition

5

Grain grades and grading. Storage: methods, types, role of temperature and moisture, safe storage methods. Dry milling process: cleaning, tempering, conditioning. Grinding process: types of grinding machines. Sieving process: principles, types of sifters. Flour treatment and quality assessment

6

.Rheology of doughs and batters. Maize - wet milling: production of starch, oil, protein. Rice: Drying, milling, parboiling. Processing of rice and oats. Malting and brewing

7

Production of breakfast cereals and snack foods. Feed and industrial uses of cereals. Poultry industry in Pakistan. Factors affecting poultry quality: breed, age, sex, genotype, rearing conditions and practices

8

Bird selection: weight, quality. Primary poultry processing: live-bird supply, stunning, slaughtering, scalding, plucking, evisceration, giblet harvesting, whole-carcass and cuts packaging. Portioning and deboning operations.

9

Preservation: freezing, canning, drying, chemical treatments, irradiation. Packaging: materials, selection. Quality assurance: parameters, drug and feed residues. Eggs: identification, grading, composition, quality characteristics, handling, storage

10

Egg processing: drying, freezing - whole, white, yolk. Functional properties and applications in food processing. Quality control during processing. Fish and shell fish: overview, commercially important, biochemistry, microbiology, handling, transportation.

11

Fish preservation: freezing, canning, salt curing, smoking, drying. Processing of miscellaneous products. Quality control and factory sanitation of sea foods. Beverages: classification, beverage industry in Pakistan. Beverage ingredients

12

Water: sources, purification – need, methods. Sweeteners - sugars, artificial sweeteners. Additives: colors, flavors, preservatives, acidulants, stabilizers and carbon dioxide. Carbonated beverages: syrup room operations, carbonation, filling, capping, bottle washing.

13

Class Test/ Presentation

14

Fruit based beverages: to study difference in fruit pulps, fresh juices, ready to serve juice, juice concentrate, nectar, cordial, squash, syrup, barley water, powder drinks, energy drinks, traditional beverages, synthetic, low calorie, fruit flavored juices

15

Fermented beverages: use and role of tea and coffee. Bottled water: manufacture, quality control procedures, plant sanitation. Oils and fats: importance, sources, production, uses. Characteristics of oils and fats: physical, chemical. Oil bearing materials: pre-treatment, storage

16

Extraction methods: rendering, expression, solvent extraction. Processing: degumming, refining, bleaching, deodorization, fractionation, winterization, hydrogenation, interesterification, esterification, emulsification, stabilization. Spoilage: oxidative and hydrolytic rancidity – chemistry, prevention - use of antioxidants. Manufacture of frying oils, margarine, mayonnaise.

17

 Class Test/ Presentation

18

Byproducts of fats and oils industry and their uses

19

Meat animals: Status in Pakistan, factors influencing growth and development. Slaughtering process: pre-slaughtering care and handling of meat animals, stunning methods

20

Class Test/ Presentation

21

Bleeding methods – modern, Islamic, Kosher, Jhatka, others.

22

Meat carcass: dressing, post-mortem changes, carcass evaluation.

23

.Factors affecting quality of meat