B.E. (Chemical Engineering) Food Science and Engineering Lab Syllabus - Mumbai University 2026
The University has moved this degree onto NEP 2020 one year at a time. The first, second and third years are on NEP 2020; the final year is still on the REV-2019 'C' Scheme, which is what the University sets for it this year.
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Syllabus for Food Science and Engineering Lab
Module 1: Food Biochemistry and Food Microbiology
- The study of food constituents and microbial aspects, including fermentation processes involved in products such as curd and cheese, along with food labeling practices.
Module 2: Size reduction of solid, liquid foods
- The principles of size reduction and mixing operations as applied in the preparation of bakery products like cakes and biscuits, as well as in beverage processing.
Module 3: Thermal Processing
- Thermal preservation techniques such as pasteurization and their application in the preparation of products like jam and jelly.
Module 4: Freezing and Refrigeration
- The principles of low-temperature preservation and their application in the manufacturing of products such as ice cream.
Module 5: Food Storage & Packaging
- Food packaging methods, labeling requirements, and techniques for enhancing shelf life and maintaining food quality during storage. Case Study on Labels of Food Products
Module 6: Food Processing
- practical exposure to the processing of dairy products, beverages, and plantation products, along with industrial exposure through visits and case studies.
Reproduced from the University of Mumbai syllabus for B.E. (Chemical Engineering) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.