Sugar and Food Technology
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Follow on Instagram for UpdatesSugar and Food Technology Syllabus — Unit-wise Content
The official GTU curriculum for Sugar and Food Technology (subject code DI04005091) as prescribed for MECHANICAL · Semester 4 divides the course into 5 units, covering 53 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (DI04005091)Unit 1 Introduction to Sugar and Food Industries
- 1.1. History of Sugar and Food Industries
- 1.2. Physical and chemical properties of Sucrose/sugar
- 1.3. Brief idea of byproducts - molasses, bagasse and filter mud
- 1.4. Sugar factories in India
- 1.5. Importance of Food Industry
- 1.6. Types of Food Industry
- 1.7. Food processing techniques
- 1.8. Food processing equipments
- 1.9. Food storage
Unit 2 Sugar Production
- 2.1. Raw Sugar manufacturing from sugarcane
- 2.1.1. Processes involved in sugar manufacturing
- 2.1.2. Milling operation
- 2.1.3. Clarification/ Purification
- 2.1.3.2. Carbonation process
- 2.1.3.3. Supination process
- 2.1.10. Refining of sugar
- 2.1.11. Beet sugar manufacturing
Unit 3 Equipments For Sugar Production
- 3.1. Major Equipment for Sugar Production
- 3.1.2. Pressure mills
- 3.1.4. Filter Press
- 3.1.8. Vacuum pump
- 8. 17 w.e.f. 2025-26 http://syllabus.gtu.ac.in/ Page 3 of 5 GUJARAT TECHNOLOGICAL UNIVERSITY Program Name: Diploma Engineering Level: Diploma Branch: Chemical Engineering Subject Code: DI04005091 Subject Name: Sugar and Food Technology
Unit 4 Dairy Products
- 4.1. Milk and its composition
- 4.2. Methods of preparation of pasteurized milk
- 4.3. Preparation of milk powder
- 4.4. Brief study of cream and butter
- 4.5. Classification and composition of cheese
- 4.6. Preparation of cheese
Unit 5 Bakery products And Beverages
- 5.1. Backing Industry
- 5.1.1. Raw materials used in backing industries
- 5.1.2. Various equipment used in backing Industries
- 5.1.3. Manufacturing of bread
- 5.2.1. Preparation of non–alcoholic carbonated beverages
- 5.2.2. Beverage syrup manufacturing
- 5.2.3. Bottling of Carbonated Beverages
- 5.3. Manufacturing of wine
- 5.4. Manufacturing of Beer
- 11. 23 Total 45 100 Suggested Course Practical List: Sr. No. Practical/Exercise (Course Outcomes in Psychomotor Domain according to NBA Terminology) Approx. Hrs Required
- 1. To determine moisture content of sugar 2
- 2. To determine ash content of sugar 2
- 3. To measure the pH of sugar solution 2
- 4. Determination of POL by polarimeter 2
- 5. To find solid content in juice by brix hydrometer 2
- 6. To Analyse baggase 2
- 7. Prepare a chart showing unit operations and major equipments used in sugar industries 2
- 8. Prepare a chart showing unit operations and major equipments used in various food industries 2
- 9. To find out specific gravity and fat content of milk sample 2
- 10. To prepare cheese from milk 2
- 11. To prepare butter milk and butter 2
- 12. To prepare loaf bread 2
- 13. Study of equipments used in sugar factory- Crusher, Shredder, Mills 2 w.e.f. 2025-26 http://syllabus.gtu.ac.in/ Page 4 of 5 GUJARAT TECHNOLOGICAL UNIVERSITY Program Name: Diploma Engineering Level: Diploma Branch: Chemical Engineering Subject Code: DI04005091 Subject Name: Sugar and Food Technology
- 14. Study of equipments used in sugar factory- Evaporators, Crystallizer 2
- 15. Preparation of non – alcoholic carbonated beverages 2 30
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