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Fundamentals of food technology
Course Information
| Course | Fundamentals of food technology | Code | FFT 1406 |
|---|---|---|---|
| Directions | 60720100-Food Technology | Form of Study | Full-time |
| Semester | 4 | Total Hours, Credit | 150, 6 |
| Practice | 30 | Practical Lessons | 0 |
| Laboratory | 14 | Independent Work | 106 |
| Subject Teacher | Sadullayeva Maftuna | Taught Language | English |
Practical Lessons – Semester IV
| Code | Topic | Material |
|---|---|---|
| P1 | Calculations of standard natural losses of cereal raw materials during storage | Download |
| P2 | Calculation of natural weight losses of fruits and vegetables during storage | Download |
| P3 | Material balance calculations in vegetable oil production | Download |
| P4 | Formulation of a margarine recipe | Download |
| P5 | Accounting for meat productivity (yield) | Download |
| P6 | Raw material calculations for sausage production | Download |
| P7 | Calculation of consumption norms for dairy raw materials | Download |
| P8 | Determination of consumption norms for raw materials and supplies in fruit and vegetable processing | Download |
| P9 | Calculations in the production of fish products | Download |
| P10 | Calculations in flour production | Download |
| P11 | Calculations in groats production | Download |
| P12 | Yield of bakery products | Download |
| P13 | Standardization of raw material consumption in pasta production | Download |
| P14 | Calculation of the theoretical yields of ethyl alcohol and carbon dioxide during sugar fermentation | Download |
| P15 | Calculations for primary winemaking enterprises | Download |
Laboratory Lessons – Semester IV
| Code | Topic | Material |
|---|---|---|
| L1 | Determination of moisture content of food products using an infrared moisture analyzer | Download |
| L2 | Determination of the melting and solidification temperatures of solid fats | Download |
| L3 | Determination of organoleptic and physicochemical quality indicators of meat | Download |
| L4 | Determination of the density, acidity and fat content of milk | Download |
| L5 | Analysis of processed fruit and berry products | Download |
| L6 | Determination of the mass fraction and quality of gluten in wheat flour | Download |
| L7 | Determination of alcohol strength (ABV) | Download |
References
| Type | Reference |
|---|---|
| Main | R. Paul Singh, Dennis R. Heldman, Introduction to food engineering, 2014 |
| Main | P. J. Fellows, Food Processing Technology, 2009 |
| Main | Suzanne Nielsen, Food analysis, 2017 |
| Additional | AOAC International, Official methods of analysis of AOAC international, 2019 |
| Additional | Heldman & Singh, Food Process Engineering, 1981 |