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Contents of Subjects in “Food Technology”

Index of Subjects Sr. No. Subjects Page No.

1. Packaging Technology 2

2. Food Microbiology 4

3. Food Chemistry 7

4. Dairy Technology 9

5. Fruit & Vegetable Technology 13

6. Garment Design & Techniques 16

7. Cosmetology 19




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1. Packaging Technology Index

1. Basics Packaging Material 2. Retort Pouch Materials 3. Tests on Retort Pouch

4. Defects in Packaging

5. Types & Necessity of Packaging

6. Packaging of Bakery Products 7. Packaging of Dairy and Other Food Products 8. Effect of Packaging on Nutritive Value of Foods

Contents of Chapters in “Packaging Technology”

1. Basics Packaging Material

Introduction Basics packaging materials for flexible packaging Plastics Cellophanes Polyethylene Polypropylene (PP) Pliofilm Polyamides Water- soluble & edible films 2. Retort Pouch Materials

Retort Pouch Materials Package design requirements Mach inability Pouch material characteristics & specifications Basis weight of the laminate Types of pouches Container terminology Integrity factors Exhausting the filled pouch Hot bar sealer Transit packaging 3. Tests on Retort Pouch

Container examination & tests Visual examination Static load burst test Internal burst test Tensile testing Residual air test - destructive test




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Residual air test - non destructive test Inspection of sealed retort pouches 4. Defects in Packaging Defect severity classification Defect compressed seal Defect cut Defect leaker Defect non bonding Defect uneven seal juncture Defect waffling Defect wrinkle 5. Types & Necessity of Packaging

Introduction Why packaging is necessary Types The packaging supply chain Categories of packaging Secondary Tertiary Environment & legislation 6. Packaging of Bakery Products Packaging of bakery production Field of the invention History of prior art Description of the preferred embodiments 7. Packaging of Dairy and Other Food Products Dairy products Packaging of dairy products Dehydrated foods Fats & oils Fresh fruits & vegetables Fruit products Frozen foods Sweets & fried nuts Convenience foods Thermally processes foods 8. Effect of Packaging on Nutritive Value of

Foods Introduction




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Sterilization Materials & Methods Degradation of vitamin C in fortified milk during Protein denaturation as a function of storage Discussion




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2. Food Microbiology Index

1. Food as a Substrate for Microorganism 2. Microorganisms Important In Food Microbiology 3. Contamination of Foods 4. General Principles Underlying Spoilage 5. General Principles of Food Preservation

Contents of Chapters in “Food Microbiology” 1. Food as a Substrate for Microorganism Introduction Hydrogen-ion concentration (pH) Moisture requirement Oxidation reduction potential Nutrient content Foods for energy Foods for growth Accessory food Substance or vitamins Inhibitory Substances & biological structure Combined effects of factors affecting growth 2. Microorganisms Important In Food Microbiology

Introduction Molds Asexual spores Classification & identification of molds Cultural characteristics Classification & identification of Yeasts False Yeasts (Fungi Imperfect) Family Lactobacillacease Genus streptococcus 3. Contamination of Foods

Introduction From green plants & fruits From animals From sewage From air During handling & processing 4. General Principles Underlying Spoilage

Chemical changes caused by microorganisms Causes of spoilage




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Factors affecting the growth Effects of environmental conditions Chemical changes caused by microorganisms Other compounds 5. General Principles of Food Preservation Asepsis, removal, anaerobic condition Methods of food preservation Principles of food preservation Delay of microbial decomposition Growth curve of microbial cultures Applications to food preservation Prevention of microbial decomposition Removal of microorganisms Maintenance of anaerobic conditions




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3. Food Chemistry Index

1. Development of Food Chemistry 2. Fats & other Lipids 3. Carbohydrates 4. Proteins in Foods 5. The Flavor & Aroma of Food 6. Vitamins

Contents of Chapters in “Food Chemistry” 1. Development of Food Chemistry

Introduction Individual Variability Individual Uniformity Methods of sampling Moisture in foods Hydrogen Bonding Bound water Determination of moisture 2. Fats & other Lipids Introduction Occurrence in foods & composition Edible fats & oils Identification of natural fats & oils 3. Carbohydrates Introduction Monosaccharide Disaccharides Oligosaccharides Polysaccharides Cellulose Starch 4. Proteins in Foods Introduction Proteins in man's diet Chemical & physical properties Molecular weights & homogeneity Chemical Properties of proteins Determination of portions in foods




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5. The Flavor & Aroma of Food

Introduction Taste Influence of chemical constitution Testing sense of smell or aroma Blends Control of flavor & aroma in processed food Measurement of flavor Flavor intensifier: Monosodium Glutamate Flavoring Extracts Synthetic flavoring substances Pigments in fruits & vegetables The carotenoids 6. Vitamins History Fat-soluble vitamins Physiological functions Hypervitaminosis Chemistry Physiological function Vitamin (TOCOPHEROLS) Absorption & storage Water soluble vitamins ascorbic acid Thiamine (vitamin BI) Riboflavin




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4. Dairy Technology Index 1. Introduction of Bio-Technology 2. Market Milk 3. Special milks 4. Cream 5. Butter 6. Butteroil 7. Ice Cream 8. Cheese 9. Condensed Milks 10. Dried Milks

Contents of Chapters in “Dairy Technology”

1. Introduction of Bio-Technology

Introduction Co-operative dairying Concentrating of milk Sterilization Manufacture of milk products Drum Process Other fermented milk beverages 2. Market Milk Introduction Definition Factors affecting composition of milk Food and nutritive value of milk Physico-chemical properties of milk constituents Minor milk constituents Physico-Chemical properties of milk Microbiology of milk Cooling & transportation of milk Action of milk on metals Cleaning & sanitization of dairy equipment Methods Judging & grading of milk Flavour defects in milk, their causes 3. Special milks

Special milks Method of manufacturing




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Homogenized milk Factors influencing homogenization Characteristics Flavoured milks Vitaminized/Irradiated milk Frozen Concentrated milk Acidophilus milk Standardized Milk Method of manufacture Toned milk 4. Cream

Introduction Composition Food & nutritive value Production Temperature of milk Collection of cream Standardization of cream Pasteurization of cream Manufacture f different types of cream 5. Butter Introduction Composition Butter colors Salting & working Packaging & storage Theories of churning History & development of the butter churn Continuous butter making Defects in butter, their causes and preventation

6. Butteroil

Introduction Food & nutritive value Packaging, storage & distribution Market quality Keeping quality Anti-oxidants as preservatives Judging & grading of butteroil

7. Ice Cream




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Introduction Food & nutritive value Role of the constituents in ice cream Properties of Mix Method of manufacture Classification Freezing the mix Packaging of ice cream Distribution Judging & grading of ice cream 8. Cheese

Introduction Scientific basis of cheese making Classification Food & Nutritive value Adding Starter (ripening) Salting Moisture control in cheddar cheese Cottage cheese Processed cheese Packaging Judging & grading of (Cheddar) cheese 9. Condensed Milks

Introduction Composition & Standards Physico-chemical Properties Role of milk constituents in condensed milks Forewarming/pre-heating Homogenization Systems of cooling Method of manufacture Sterilization Heat stability & its control Judging & grading of condensed Uses of condensed and evaporated milks 10. Dried Milks Introduction Objects of Production Standards Food & Nutritive value Drying milk by cold treatment




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Spray drying system Foam spray Drying Packaging Properties




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5. Fruit & Vegetable Technology Index

1. Fruit Vegetable Technology 2. General Properties of Fruits & Vegetables

3. General Procedures for Preservation 4. Principles of Refrigerated Gas Storage of Food 5. Nature of Food Hazards 6. Chemical Preservation of Foods 7. Food Preservation by Canning

Contents of Chapters in “Fruit & Vegetable Technology”

1. Fruit Vegetable Technology Ripening of fruit Respiration of ripening & senescence Infection before harvest Eradication of established Infections Composition of controlled atmosphere Fruit and vegetable Field storage Prepackaging operations Packaging of fruits & vegetables Processed potato products Sprout inhibition Convenience and quality of frozen products Preparation of potatoes for frying Preservation of plant foods Membrane concentration Pineapple products 2. General Properties of Fruits & Vegetables General properties Chemical composition Activities of living systems Stability of nutrients Structural features 3. General Procedures for Preservation

Frees storage Preservation by reduction of water content Preservation by drying/dehydration Heat & Mass transfer Drying techniques Fruits & vegetable natural drying




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Use of preservatives Construction methods & materials Preservation by concentration Methods of concentration Preservation of vegetables by acidification Heat preservation/Heat processing Food Irradiation Introduction 4. Principles of Refrigerated Gas Storage of Food Introduction Introduction Gas storage of fruits & vegetables Produce package system Sub atmospheric storage Rarified air storage Gas atmosphere storage of meats 5. Nature of Food Hazards

Causes of food spoilage Deter natural destructive forces Food poisoning Food Intoxications Mycotoxins Food Infections Epidemiology of food hazards Chemicals in foods Nature's seal of quality 6. Chemical Preservation of Foods

Introduction Importance of chemical additives Safety of food additive Chemical Preservatives Antibiotics Antibrowing agents Other chemical additives & the future 7. Food Preservation by Canning

Introduction Temperature vs. pressure Important food groups Heat resistance of enzymes in food Reactivation of enzymes after heating




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Measuring the heat penetration into canned foods General method for calculation Inoculated pack studies Microbial spoilage Influence of canning on the quality of food Flavor & texture Water soluble vitamins

6. Garment Design Techniques Index

1. The Workroom 2. Drafting the Basic Pattern Set 3. Pattern Development 4. Model form & Measurement




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5. Body Measurement 6. Style lines 7. Sewing Techniques 8. Trims & Embellishment 9. Accessories-Western/ Eastern European 10. Project Galleries

Contents of Chapters in “Garment Design Techniques”

1. The Workroom

Pattern Making Tools Functions of Pattern making Tools Pattern making Terms Pattern Producing Terms Pattern Development System Completing Darts Truing, Blending, Pin Marking, and Tape Marking Fabric Terms Balance Line Terms 2. Drafting the Basic Pattern Set The Basic Dress Foundation Measurement Increasing and Decreasing Bust Cup Fitting the Bodice Sleeve Terminology Seamless Working Patterns Completing the Pattern

Pattern Information 3. Pattern Development

Basics of the Pattern Drafting Measurement & Drafting Basics of Rectangular Pattern Pants Construction Basic Pattern Development Creating a Toile Defining the Toile and the Mock-Up 4. Model form & Measurement Pattern Industry Standards Department Store Standards ASTM Standards Landmark Terms




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Measuring the Form Preparing the Form for Measuring Circumference Measurements Standard Measurement Chart 5. Body Measurement Measuring the Front Length Measuring the Back Length Shoulder Measurement Chest and Waist Measurement Underarm Measurement Diagonal Shoulder Measurement Neck to Shoulder Measurement Drawing the Pattern Out Developing the Arm Pattern Developing the Pant Pattern 6. Style lines Introduction The Classic Princess Style line Armhole Princess Style Line The Panel Style line 7. Sewing Techniques Making Gussets Inserting Gussets Making Gores Inserting Gores Mysteries of the Unexplained Binding the Slit Separately Cartridge Pleating The Pleating Process Tacking On Basic Hand Sewing Techniques Sewing Machine Seam Finishes 8. Trims & Embellishment

Running Stitch Back Stitch Chain Stitch Types of Stitches




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Handmade Trims Drafting the Pattern Weaving Buttons Making Felt for Appliqué 9. Accessories-Western/ Eastern European

Shirt Farthingales The Corset Ruffs Partlets Gloves Flat Caps and Tall Hats Rectangular Constructed Coats 10. Project Galleries Ditchly Portrait of Queen Elizabeth Baby Costume Russian Costume Pearl Trim Dress Replica from Burgeon pattern Early Period Celtic Style Russian Style Shirt Women's Doublet High Necked Gown Surcoat Cavalier Dress Partlet & Gloves Embroidery on Partlet Covalier Collar

7. Cosmetology Index

1. Sanitation/Patron Protection 2. Facial 3. Hairdressing 4. Scalp and Hair Treatments 5. Hair coloring 6. Chemical Hair Restructuring 7. Applied Anatomy 8. Manicuring / Pedicuring Artificial Nails

Contents of Chapters in “Cosmetology”




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1. Sanitation/Patron Protection Laws and rules Mechanical & electrical Salon management Personal hygiene Equipment safety 2. Facial Massages electric it Manipulation Skin analysis and care Make-up Removal of hair by the use of wax, tweezers or depilatories 3. Hairdressing Arranging Curling Cutting Pressing Dressing Artificial hair Finger waving Natural cultivation 4. Scalp and Hair Treatments

Shampooing Chemical Restructuring Hair Cutting Other Treatments 5. Hair coloring

Temporary Bleaching Semi permanent Permanent Dimensional coloring Color mixing 6. Chemical Hair Restructuring




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Permanent waving Straightening Relaxing 7. Applied Chemistry

Occupational safety Skin Administration Health Administration Hairs Administration Nails Administration

8. Applied Anatomy Physiology, and histology of the human head, Hands, nails, skin, and hair

9. Manicuring / Pedicuring Artificial Nails

Massage Artificial applications Decorating

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