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| FOOD TECHNOLOGY-2 ICAR e course PDF Book Download E Krishi Shiksha |
Course Content of FOOD TECHNOLOGY-2 ICAR E course Free PDF Book Download e krishi shiksha:
- Module 1: Cereal grains, legumes and oilseeds
- Lesson 1 Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and oilseeds
- Module 2: Cereal processsing
- Lesson 2 Rice milling and parboiling: Rice quality and grading standards
- Lesson 3 Processed rice products and by-products
- Lesson 4 Milling of wheat
- Lesson 5 Criteria of wheat flour quality, Improvers for wheat flour, types of wheat flour
- Lesson 6 Corn: Classification, dry milling and wet milling
- Lesson 7 Barley: Classification, malting and processing
- Lesson 8 Millets: Types and processing
- Lesson 9 Breakfast cereals: Classification and technologies
- Lesson 10 Malted milk foods
- Module 3: Bakery and snack foods
- Lesson 11 Technology of bread making
- Lesson 12 Technology of biscuit making
- Lesson 13 Technology of cake making
- Lesson 14 Technology of pasta products
- Module 4: Pulse processing
- Lesson 15 Methods of pulse milling – Wet and dry method, Domestic and commercial milling
- Lesson 16 Roasted, germinated, fermented and canned legume products
- Module 5: Oil seed processing
- Lesson 17 Dehulling and extraction of oil from oil seeds, Processing of vegetable oil, Processing and utilization of oilseed meals
- Lesson 18 Processing of soybean and other oil seeds; dairy analogues
- Module 6: Meat and poultry processing
- Lesson 19 Present status and prospects of meat, poultry, egg and fish production in India
- Lesson 20 Pre-slaughter handling and inspection of animals
- Lesson 21 Slaughtering techniques and post-mortem inspections
- Lesson 22 Rigor mortis: Biochemical and histological changes
- Lesson 23 Processing of meat
- Lesson 24 Poultry meat and its processing
- Lesson 25 Hygiene and sanitation in meat and poultry industry
- Module 7: Egg and egg processing
- Lesson 26 Egg: Structure, composition and quality
- Lesson 27 Processing of egg
- Module 8: Fish and its processing
- Lesson 28 Fish harvesting, handling and transportation; classification
- Lesson 29 Processing and preservation of fish; value added fishery products
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