Constituents of food and their energy values - Thermal, electrical, rheological properties of food- texture of food materials - definition - Terminologies -viscometry - basic concepts Concentrations of foods - freeze concentration – membrane concentration .

Thermal processing of foods - cooking, blanching, sterilization, pasteurization, canning -interaction of heat energy on food components - reaction kinetics - Decimal reduction time – Temperature dependence of kinetics - Arrhenius equation - Thermal Death Time Curves – Optimum temperature. Preservation by irradiation –retort processing –principles and applications – microwave and radio frequency heating in food processing – Non Thermal processing methods

Food spoilage – causes of spoilage -Moisture content – free moisture – bound and unbound moisture – equilibrium moisture content – Water activity – sorption behaviour of foods – dehydration –methods of dehydration – types of dryers – advantages and disadvantages – osmotic dehydration – foam mat drying of materials.

Physical, chemical, thermal and rheological properties of milk - storage tanks. Receiving, handling and testing of milk – storage. Pasteurization - principles and methods - equipment – Low Temperature Long Time - High Temperature Short Time - Ultra High Temperature pasteurization.

Homogenization - theory and working of homogenizers - cream separation - principles - types of separators. Clarifiers - butter churns – ghee manufacture - equipment – whey manufacture – techniques –equipment – ice cream freezers – condensed milk – milk powder manufacturing – drying equipment -drum drier and spray drier - milk products – paneer – casein – probiotic dairy products – milk plant sanitation requirements - Cleaning In Place unit and its functions.