JNTUA B.TECH R 20 2-3 Syllabus For Food chemistry PDF 2022
February 10, 2022 2022-02-10 18:03JNTUA B.TECH R 20 2-3 Syllabus For Food chemistry PDF 2022
JNTUA B.TECH R 20 2-3 Syllabus For Food chemistry PDF 2022
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You will be able to find information about Food chemistry along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Food chemistry after reading this blog. Food chemistry has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Food chemistry can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.
All of the Topic and subtopics related to Food chemistry are mentioned below in detail. If you are having a hard time understanding Food chemistry or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.
Food chemistry Unit One
Sampling and sampling techniques. Proximate analysis-Moisture, ash, crude fat, crude fibre, crude protein and carbohydrates by difference. Principles and methods of food analysis.
Food chemistry Unit Two
HrsBasic principles: Refractometry, polarimetry, densitometry, HPLC, GLC, spectrophotometry, electrophoresis, automatic amino acid analyzer.
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Food chemistry Unit Three
Determination of starch. Test for unsaturation of fats, rancidity of fats. Quantitative analysis of protein by Biuret method, Ninhydrin method, Lowry’s method and Dye-binding method Bioassays for protein quality of grains.
Food chemistry Unit Four
Chemical, microbiological, flurometric and colorimetric methods of analysis of fat soluble and water soluble vitamins.
Food chemistry Unit Five
Principles and methods for estimation of minerals: Atomic absorption spectroscopy, colorimetric, titrimetric and gravimetric methods Methods for determining physical and rheological properties of food.
Food chemistry Course Objectives
-To impart knowledge to the students on the Techniques in food analysis
-To read them with the Analytical techniques in Quality control laboratory.
Food chemistry Course Outcomes
-Understand the concepts of Techniques in food analysis,
-Analyse the proximate analysis of foods
-Summarize the biochemical methods and approaches used in Food analysis
Food chemistry Text Books
1.SuzanneNielsen,“Food Analysis”, Springer Publishers, 5thEdition, 2017.
2.Y. Pomeranz and C.E. Meloan, “Food Analysis”, A.V.I Publishing Company, INC West Port, Connecticut, U.S.A.
Food chemistry Reference Books
1.Plummer, D.T. “An Introduction to Practical Biochemistry”, TataMc Graw-Hill Publishing Co., New Delhi.2079.
2.Sadasivam, S. and Manickam, A. “Biochemical methods for Agricultural Sciences”, New Age International Publisher, New Delhi,2096.
3.ManoRanjanKalia “Food Analysis and Quality Control”, 1stEdition, Kalyani Publishers, New Delhi, 2002.
4.Jayaraman, J. “Laboratory Manual in Biochemistry”, Wiley Eastern Publishers, New Delhi,2080.
Scoring Marks in Food chemistry
Scoring a really good grade in Food chemistry is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your B.tech examinations . This video will also inform students on how to score high grades in Food chemistry . There are a lot of reasons for getting a bad score in your Food chemistry exam and this video will help you rectify your mistakes and help you improve your grades.
Information about JNTUA B.Tech R 20 Food chemistry was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.
Get Complete Lecture Notes for Food chemistry on Cynohub APP
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