CCMAS Course Search

Non-starch polysaccharides; Natural processes involved in synthesis and degradation of foods; Photosynthesis; respiration; maturation; senescence; Chemical changes that occur in foods during and after processing; Food pigments and other colourants; Food flavor compounds; Effects of maturation and processing on pigments and flavor compounds

The microflora of foods; Beneficial and harmful food microorganism; Food as a substrate for microbial propagation; Relationship of microorganisms to food spoilage including biochemical breakdown of nutrients; Food poisoning; type of microorganisms; toxin produced and mode of poisoning

Plant lay-out in the brewing industry; Economics of process design and optimization techniques; Optimum design of brewing process plants and distilleries

Detailed study of engineering properties of foods (liquid; semi-solid and solid) and their effects on formulation; processing; preservation and quality appearance of finished products; Effect of particle size on texture foods

Principles and practice of food analysis; sample preparation; Chromatography including high performance liquid chromatography; spectrophotometry; flame photometry etc; Electrophoresis; isoelectric focusing; viscometry; membrane filtration; Determination of food contamination and indicators of food spoilage; Modern techniques in food analysis

Heat processors - pasteurizers; irradiators; microwaves and ohmic heaters; Dehydration and concentrating processors; dryers (air and vacuum); Evaporators open kettles; flash; thin film; vacuum and freeze-dry evaporators; ultrafiltration and reverse osmosis processes; Fermenters: for microbial biomass and biogas; microbial metabolites and microbial enzymes and microbially transformed compounds (eg beer; wine and vinegar); Batch and continuous processes - merits and demerits; In all systems emphasis will be placed on design of equipment and the chemical effects on foods

Application of biotechnology in the food industry; Traditional fermentation including optimization and expansion; Detoxification; Processing aids; Biotechnology in new product development and food ingredients; International and unintentional application in food processing; Quality improvements of food products; Fermented foods of tropical and temperate countries; Oriental fermented foods; Production of vitamins; amino acids; polysaccharides; polyhydroxy alcohols by fermentation; Microbial enrichment of fermented foods - single cell proteins; emphasis to be placed on fundamental chemical reactions involved and conditions affecting fermentative efficiency

This course should cover essentials of Spreadsheets; Internet technology Statistical packages; Precision and Accuracy of Estimates; Principles of Scientific Research; Concepts of Hypotheses Formulation and Testing; Organization of Research and Report Writing

Cleaning and storage of cereal grains; Outline of malting; Barley and sorghum grains-their anatomy and physiology; Steep liquor and steeping schedules; Malt modification enzymes; Layout of brewhouse equipment and silo operation; Milling; objectives and types; Mashing: objectives; biochemistry; mashing systems; equipment; Wort Boiling and hopping; Wort cooling; High gravity brewing; Brewing calculations