Dairy and Food Engineering

Dairy development in India, engineering, thermal and chemical properties of milk and milk products, Process flow charts for product manufacture, Unit operation of various dairy and food processing systems. Principles and equipment related to receiving of milk, pasteurization, sterilization, homogenization, centrifugation and cream separation and their study. Preparation methods and equipment for manufacture of cheese, paneer, butter and ice cream, Filling and pacBAGing of milk and milk products;

Dairy plant design and layout, Plant utilities; Principles of operation and equipment for thermal processing, Canning, Aseptic processing, Evaporation of food products: principle, types of evaporators, steam economy, multiple effect evaporation, vapour recompression.

Drying of liquid and perishable foods: principles of drying, spray drying, drum drying, freeze drying, Deterioration in food products and their controls, Physical, chemical and biological methods of food preservation.

Nanotechnology: History, fundamental concepts, tools and techniques nanomaterials, applications in food packaging and products, implications, environmental impact of nanomaterials and their potential effects on global economics,

Filtration: principle, types of filters; Membrane separation, RO, Nano-filtration, Ultra filtration and Macro-filtration, equipment and applications, Non-thermal and other alternate thermal processing in Food processing. Study of Separator, butter, Churns, evaporators and milk driers, freezers and filtration, design of food processing plants and preparation of layout. Estimation of steam requirements and refrigeration requirements in dairy & food plant.