TAILIEUCHUNG - B. Sc FOOD TECHNOLOGY & QUALITY ASSURANCE SYLLABUS RE-STRUCTURE PROPOSAL 2011

As for the presentation of beers, two methods are common, each with positive and negative points. One method of presentation permits judges to open and pour the beer into their own cups. A second method of presentation requires stewards to pour beer into pitchers, and the beer is transferred from the pitcher into judges’ cups. When judges are allowed to pour their own beers, there is some danger that moving bottles to the evaluation table will stir up yeast and that judges’ opinions of a beer’s quality will be influenced by the appearance of the bottles that it comes in | B. Sc FOOD TECHNOLOGY QUALITY ASSURANCE SYLLABUS RE-STRUCTURE PROPOSAL 2011 SEMESTER I II III IV V VI LIST OF EXPERT COMMITTEE MEMBERS FOOD TECHNOLOGY AND QUALITY ASSURANCE 1 Smt. Beena Cherian The Principal Dept of Food Technology Quality Assurance College of Indigenous Food Technology CIFT Konni Pathanamthitta. Convenor 2 Smt. Anju Cherian Lecturer Dept of Food Science Quality Control BCM College Kottayam. 3 Smt. Mini Michael Lecturer Dept. of Food Science Quality Control s College Aruvithura. 4 Smt. Soffi Cherian Assistant Professor Dept. of Home Science College of Agriculture Vellayani Thiruvananthapuram. NEED AND SCOPE OF FOOD TECHNOLOGY QUALITY ASSURANCE In the world India is the second largest producer of food after china the country has achieved the potential of being the biggest with the food and agricultural sector. Indian food industry is considered to be occupying about two third of total Indian skills and equipment have taken place in industries such as canning dairy food processing specialty processing packaging frozen food refrigeration and thermo processing. India s food processing industry has been growing at over 13 deposit the global slow down. And now the government is aiming to double the turnover in the next five year by setting up mega food parks to attract global capital. At present the export from agro-sector represents about 16 of total Indian exports. The primary export commodities are cereals fruits vegetables and their processed products and marine products but fast growing specialty products have also penetrated in foreign markets. Considering the contribution of these products in Indian export it is necessary to have appropriate technology for handling and processing of agricultural produce. Food technologist develops the manufacturing process and recipes. They work on existing and newly discovered Ingredients and technologies to invent new recipes and concept. They are involved in conducting equipment and producing sample .

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