UG Courses

PG Courses

Undergraduate Courses (Sem. I)

FT 101 Food Science and Processing 1+1 (Sem. I)

Purpose

To acquaint the students with the fundamentals and processing aspects of foods and its various types

A Theory

1. Syllabus:

Definition: Food and Nutrition; Food production and consumption trends in India; Major deficiencies of calories, proteins, vitamins and micronutrients; Food groups and concept of balanced diet; RDA. Causes of Food Spoilage; Principles of processing and preservation of food by heat, low temperature, drying and dehydration, chemicals and fermentation; Preservation through ultraviolet and ionizing radiations.Post-harvest handling and technology of fruits, vegetables, cereals, oilseeds, milk, meat and poultry; Food safety, adulteration and food laws; Status of food industry in India.

2. Course Outline:

Text Books:

1. Food Science by Norman Potter
2. Changing dietary intake and food consumption by Asian Productivity Council
3. Handbook of Food and Nutrition by M Swaminathan
4. Food Science, Chemistry & Experimental foodsby M Swaminathan

B Syllabus for Practical

Practical: Quality assessment of cereals, fruits, vegetables, egg, meat and poultry. Value added products from cereals, fruits, vegetables, milk, egg and meat. Visit to local processing units.

Practical Schedule:

FT 201 Fundamentals of Food Processing 1+1(Sem. I)

Purpose

To acquaint the students with the basics, technologies and processing aspects of various types of foods

A Theory

1. Syllabus:

Scope and importance of Food Processing. Sources, type and perishability of foods, causes and types of food spoilage. Food preservation- principles, methods, benefit, effect on food quality. Methods of preservation: salt and sugar, heat treatment, low temperature, drying, dehydration, concentration, fermentation, irradiation, chemicals-acidulants, antioxidants, mold inhibitors and antibodies. Principle, methods and equipment for blanching, canning, pasteurization and sterilization. Principle and equipment for non- thermal processes- pulsed electric field, pulsed intense light, ultrasound, dielectric, ohmic and infrared heating, high pressure processing and microwave processing. Quality tests and shelf- life of preserved foods.

2. Course outline:

Text Books:

1. Handbook of Food Processing by M. ShafiurRahman
2. Food Processing by SudeshJood and NeelamKhetarpaul.
3. Food Preservation: Principle and Practices by Dr (Mrs) ArtiSankhla, Dr (Mrs) RenuMogra and MrsKusum Babel
4. Food Science by Norman N Potter.
5. Food Microbiology by Frazier and Westhoff
6. Food Processing and Preservation by B.Sivasankar
7. Current Topics from Internet

B. Syllabus For Practical

Practical: Demonstration of various perishable food items and assessment of degree of spoilage. Blanching of selected food items. Preservation of food by heat treatment- pasteurization and sterilization. Preservation of foods by using high concentration of sugar- jam.Preservation of foods using salt- pickle.Preservation of foods by using acidulants- pickling by acid, vinegar or acetic acid.Preservation of foods by using chemical preservatives.Preservation of bread and cake using mold inhibitors.Drying of fruit slices (pineapple and apple) and green leafy vegetables in cabinet dryer.Drying of mango and other pulp by foam-mat dryer.Drying of semi solid foods using roller dryers.Drying of foods using freeze drying.Preserving foods under cold and freezing process.Processing of foods using fermentation technique- preparation of sauerkraut, Effect of high pressure on microbes.Effect of pulse electric field on food.

Practical schedule:

FT 202 Processing Technology of Liquid Milk 1+1 (Sem. I)

Purpose

To acquaint the students with the technologies and processing aspects of liquid milk

A Theory

1. Syllabus:

Production, utilization, composition and physico-chemical properties of milk.Milk- collection, preservation, processing, packaging and storage.Standardized, skim, sterilized, reconstituted/rehydrated, recombined, flavoured, fermented and acidophilus milk.Cream- definition, classification, manufacture and processing. Fermented milk products-processing, manufacture,storage and packaging of various typesof fermented milk, biochemical changes, factors affecting these changes and their effects on the quality of finished products. Milk adulteration and detection. Quality defects in milk-causes and prevention. Bulk milk coolers, chilling units, reception equipment, tanks/silos, pasteurizers, sterilizers, centrifuges, clarifiers, filteration units, homogenizers, packaging and filling machines. CIP units. Hygeinic design concepts, corrosion process and control.

2. Course Outline:

Text Books:

1. Outlines of Dairy Technology by Sukumar, De
2. Dairy Science and Technology by Pieter Walstra
3. Dairy Processing Handbook by TeknotextAB
4. Advanced Dairy Science and Technology by Trevor J.BritzB. Syllabus For Practical

Practical: Reception of Milk, Platform Tests of raw milk-clot on boiling and alcohol tests, Determination of physical properties of milk, Proximate composition of milk, Biochemical properties of milk, Detection of adulterants in milk, Separation of fat from milk, Pasteurization and homogenization of milk, Preparation of curd, Visit to chilling centre and dairy plant

Practical Schedule:

FT 203 Food Additives and Preservatives 1+1 (Sem. I)

Purpose

To acquaint the students about the role of different additives used in food processing and preservation.

A Theory

1. Syllabus:

Intentional and unintentional food additives.Naturally occurring food additives.Food coloursanddyes.Regulatory aspect of dyes, food colours (natural and artificial).Pigments and utilization as foodcolor.Processing of natural and artificial food colorants.Food preservatives and their chemical action.Role and mode of action of salts, chelating agents, stabilizers, thickeners, humectants/ polyhydricalcohols, anticaking, firming, flour bleaching and maturing agents, antioxidants,acidity regulators andemulsifiers, nutritional and non- nutritional sweeteners, enzymes, leavening agents and fat substitutes.Flavourand taste enhancers in food processing.

2. Course outline:

Text Books:

1. 1. Foods-Facts& PrinciplesbyN ShakuntalaManay
   2. FoodAdditivesbyH. A. Modi
   3. FoodAdditivesbyA.LarryBranen,P.Micheal Davidson
   4. Food Chemistry SafetyVol.2:AdditivesbyA David H.Watson

B Syllabus for Practical

Practical: Evaluation of GRAS aspect of food additives. Estimation of chemical preservatives by TLC. Identification of food colour by TLC (organic and inorganic).Isolation and identification of naturally occurring food pigments by paper and TLC. Role and mode of action of chelating agent and clarifying agent in fruit juice, stabilizer and thickener in frozen dairy products, antioxidant in frozen fish, leavening agent in baked food product, Preservation of coconut shreds using humectants.

Practical Schedule:

FT 204 Food Chemistry of Microconstituents 2+1 (Sem. I)

Purpose:

To acquaint students about Chemistry of various micro-constituents in food and effect of processing on retention of microconstituents etc.

A Theory

1. Syllabus

Chemistry of food flavor, Philosophy and definitions of flavour, flavourmatics/flavouring compounds. Sensory assessment of flavour, Technology for flavour retention.Pigments in animal and plant kingdom.Heme pigments, chlorophyll, betalins, effect of processing on pigment behaviour. Technology for retention of natural colours of food stuffs. Food colourants.Regulatory use of dyes.Colour losses during thermal processing, Vitamins and minerals, optimization and retention of vitamins and minerals, Requirements, allowances, enrichment, restorations, fortifications, losses of vitamins and minerals, Chemistry of anti nutritional factors, Enzymes in food industry-carbohydrases, proteases and lipases, Modification of food using enzymes. Role of endogenous enzymes in food quality, enzymes use as processing aid and ingredients

2. Course Outline:

Text Books:

1. Principles of Food Chemistry by John M. DeMan. Published by: Van Nostrand Reinhold, New York
2. Food Chemistry by L H Meyer. Litton Educational Publishing Inc., USA
3. Fennemma’s Food Chemistry by S Damodaran, K L. Parkin and O R. Fennema. CRC Press, New York

B Syllabus for Practical

Practical: Preparation of mineral solution by using ash and tri-acid method (dry and wet oxidations), Estimation of calcium, Determination of phosphorus, Determination of iron, Determination of magnesium, Estimation of tannins and phytic acid from food, Determination of vitamin A (total carotenoids), Determination of ascorbic acid by dye method, Determination of thiamine and riboflavin, Determination of food colours, Assessment of hydrocolloids as food additives, Assessment of various pectinases from fruits and vegetables

Practical Schedule

FT 209 Grading, Standardization and Quality Management in Agri Food Products 2+1 (Sem. I)

Purpose

To impart skills and knowledge to students regarding grading and standardization of agri-food products and their quality management.

A Theory

1. Syllabus:

Grading and standardization meaning-Significance of grading and standardization. Types of grading- fixed grading/mandatory grading, permissive/variable grading, centralized grading/decentralized grading and Grading at producers' level.Criteria for grade standards and advantages of grading.Role of grading in Agril. Products The agricultural produce (Grading and Marketing) Act, 1937. Quality control of Agril.Products AGMARK standards, the role of DMI in grading of Agril. Produce, Inspection and quality control, labeling in Agril. Products. Grading of food grains (cereals, pulses and oilseeds) - special characteristics, general characteristics, safety parameters, determination of quality. Impurities refractions of food grains foreign matter- organic and inorganic, ad1mixtures, damaged and discolored grains, slightly damaged grains and immature and shriveled grains, Chalky, weevils, broken, fragments, other food grains, non-food grains, Smutty grains, whole grains. Inherent and acquired characteristics of food grains.AGMARK standards of oilseeds and oils.Grading of commercial crops- special and general characteristics.Classification and grading of fruits and vegetables.Quality control of manufactured products - Indian standards Institution (ISI) - aims and objectives of ISI, granting licenses for ISI, Bureau of Indian Standards (BIS).Management systems certification. Spot exchange grade requirements, Mark to identify vegetarian/non vegetarian food, Eco mark. Mark of FPO and ISO standards.Quality control in food- food hygiene, food adulteration and food poisoning. Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP). EUREPGAP Quality management in food.FSS Act 2006, Hazard Analysis and Critical Control Point (HACCP), Codex Alimentarius commission (CODEX), Fair Average Quality (FAQ).

2. Course Outline:

Text Books:

1. Acharya SS and Aggarwal N L (2011) Agricultural Marketing in India. (Fifth edition). Oxford and IBH Publishing Company Pvt. Ltd., New Delhi.
2. Potter NN and Hotchkiss JH (1998)Food Science. Fifth Edition, Springer Science+Business Media, New York.
3. Mudambi SR, Rao SM and Rajagopal MV (2006) Food Science. New Age International (P) Limited, Publishers, New Delhi.
4. Saxena DC (2004) Grain Quality Management: Strategies and Perspectives. Deptt. of Food Technology, Longowal.
5. Early R (1995) Guide to Quality Management Systems for Food Industries. Springer Science+Business Media New York
6. Verma LR and Joshi VK (2000) Post-Harvest Technology of Fruits and Vegetables. Indus Publ., New Delhi.

Internet sources

https://legislative.gov.in/sites/default/files/A1937-1.pdf

https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php

https://agritech.tnau.ac.in/gap_gmp_glp/gap_about.html

https://consumeraffairs.nic.in/en/organisation-and-units/division/bureau-indian-standards

http://www.nationalspotexchange.com/pdf/Rules.pdf

https://dmi.gov.in/GradesStandard.aspx

B Syllabus for Practical

Practical: Introduction to laboratory equipment, Sampling of food products for quality evaluation, Implementation of HACCP in quality management, Grading and quality assessment of food grains, Grading and quality assessment of fruits and vegetables, Determination of food hygiene and adulteration, Visits to food markets and food processing units.

FT-301Processing Technology of Fruits and Vegetables 2+1 (Sem. I)

Purpose

To acquaint students regarding basic processing technologies used in preservation of fruits and vegetables

A Theory

1. Syllabus:

Production and processing scenario of fruits and vegetables in India and world.Scope of fruit and vegetable processing industry in India.Overview of principles and preservation methods of fruits and vegetables. Supply chain of fresh fruits and vegetables. Primary processing and pack house handling of fruits and vegetables. Peeling, slicing, cubing, cutting and other size reduction operations for fruits and vegetables.Minimal processing of fruits and vegetables.Blanching operations and equipment.Canning- definition, processing steps, equipment, cans and containers, quality assurance and defects in canned products. FSSAI specifications, preparation, preservation and equipmentsused for juices, squashes, syrups, sherbets, nectars, cordials, crystallized fruits preserves, jam, jelly, marmalades, candies, chutney, pickles, sauce, puree, paste, ketchup, toffee, fruit cheese, leather, dehydrated products, wafers, papads and soup powders. Production of pectin and vinegar. Commercial processing technology of selected fruits and vegetables for production of value added processed products.

2. Course Outline:

Text Books:

1. Fruit and Vegetable Preservation: Principle and Practices by R.P. Srivastava and Sanjeev Kumar.
2. Preservation of Fruits and Vegetables by GirdhariLal, G.S. Siddappaa and G.L. Tandon.
3. Saraswathy et al (2010). Postharvest Management of Horticultural crops. Agrobios publication, Jodhpur.
4. Advances in Fruit Processing Technologies by Rodrigues S and Fernandes F. A.N.
5. Minimally Processed Foods by Siddiqui M W and Rahman M. S
6. Topics are also covered from internet for detail and easy understanding

B Syllabus for Practical

Practical: Primary processing of seasonal fruits and vegetables. Canning of Mango/Guava/ Papaya/sarson ka saag/peas. Preparation of jam, jelly and marmalade from selected fruits. Preparation of RTS, squash and syrup, Preparation of raisins, dried fig, dried banana, anardana. Dehydration of ginger, onion, garlic, leafy and other vegetables. Preparation of banana and potato wafers. Preparation of papain. Preparation of pickles. Visit to fruits and vegetables pack house, canning plant and vegetable dehydration plant.

Practical Schedule:

FT-302 Processing Technology of Cereals 2+1 (Sem. I)

Purpose

To acquaint the students with basic knowledge of major cereal grains, their chemistry and morphology, traditional and modern milling techniques, quality evaluation and preparation of various products

A Theory

1. Syllabus:

Present status and future prospects of cereals and millets. Morphology, physico-chemical properties and nutritive value of cereals, major and minor millets.Paddy processing and rice milling- conventional and modern methods.Quality characteristics influencing final milled product.Parboiling.Rice bran stabilization and its methods. Wheat milling- break, purification and reduction system. Extraction rate and its effect on flour composition.Quality characteristics of flour and its suitability for baking.Corn milling - dry and wet, starch and gluten separation, milling fractions and modified starches. Barley - malting and milling. Oat- processing and milling. Sorghum - milling, malting and pearling. Millets- processing for food uses. Secondary, tertiary and byproduct processing of cereals and millets.Processing of cereals and millets for infant and baby foods. Breakfast cereal foods- flaked, puffed, expanded, extruded and shredded.

2. Course Outline:

Text Books:

1. Technology of Cereals by N L Kent
2. Food Facts & Principles by ShakuntalaManay& MS Sawamy
3. Bakery Science and Cereal Technology by NeelamKhetarpaul
4. Post harvest Technology of cereals, oilseeds and pulses by A Charkraverty
5. Handbook of Cereal Science and Technology by Keral kulp

B Syllabus for Practical :

Practical: Morphological, physical and chemical properties of cereals. Milling and cooking quality of rice.Parboiling of paddy. Conditioning and milling of wheat into different products and their evaluation. Production of sorghum flakes, popcorns, flaked rice, puffed rice and noodles. Preparation of barley malt.Determination of gelatinization temperature by amylograph. Visit to cereal processing unit.

Practical schedule:

FT 303 ProcessingTechnologyof DairyProducts 2+1 (Sem. I)

Purpose

Toacquaint the studentswith thetechnologies and processingaspects of varietydairyproducts

A Theory

1. Syllabus:

Classification of dairy products. Butter - definition, composition, processing and production, overrun, butter making machines, quality testing, defects, causes and their prevention, packaging and storage. Butter oil and ghee -definition, composition, processing, and equipment and quality tests. Paneer and cheese - definition, composition, types, processing, equipment, quality defects, causes an prevention, packaging and storage. Ice cream and frozen desserts definition, composition, types, processing equipment, quality testing, defects, causes and prevention, packaging and storage. Condensed and dried milk -definition, composition, role of milk constituents in condensed milk, manufacture of condensedmilk,typesofstandardsfordriedmilk,manufactureofskimmilkpowder(SMP)andwholemilkpowder (WMP) using roller and spray drying, instantization, recent developments in drying, qualitytesting,defects,causesandprevention,packagingandstorage.TraditionalIndian dairy products-definitions, composition, processing, packaging, storage, equipment and quality testing. By- products of dairy industry and their utilization (Lassi, whey and ghee residue)

2. Course Outline:

Text Books:

1. Milk and Dairy products in human nutrition. By: Ellen Muehlh off, Anthony Bennett and Deirdre McMahon. FAO, Rome, 2013.
2. Outlines of Dairy Technology. By: Su Kumar De. Oxford University Press

3. Syllabus For Practical

Practical: Preparation of butter / table butter, ghee, paneer, selected type of cheese. Ice-cream, selected frozen desserts, condensed milk, milk powder, selected Indian dairy and other indigenous products. Determination of quality parameters of dairy products. Visit to dairy plant.

Practical Schedule:

FT 304 Sensory Evaluation of Food Products 2+1 (Sem. I)

Purpose:

To acquaint the students with the basic knowledge regarding importance of sensory evaluation of food, sensory testing environment and different methods used and their application.

A Theory

1. Syllabus:

Introduction, definition and importance of sensory evaluation in relation to consumer acceptability and economic aspects. Factors affecting food acceptance. Terminology related to sensory evaluation. Principles of good practice. Sensory testing environment, test protocol considerations and their basic principles. Senses and sensory perception. Physiology of sensory organs, classification of tastes and odours, threshold value factors affecting senses - visual, auditory, tactile and other responses. Discrimination tests. Types of tests – difference tests (paired comparison, duo-trio, triangle), ranking, scoring, Hedonic scale and descriptive tests. Panel selection - screening and training of judges. Requirements of sensory evaluation. Sampling procedures. Factors influencing sensory measurements. Consumer research – affective tests, objectives, methods, types and development of questionnaires. Comparison of laboratory testing and consumer studies along with their limitations. Interrelationship between sensory properties of food products and various instrumental and physico- chemical tests. Application of sensory testing and evaluation in food product development and quality control.

2. Course Outline:

Text Books:

1. Sensory Evaluation of Food-Principle and Practices by Harry T. Lawless and Hildegarde Heymann.
2. Food Science by Norman. N Poter and Joseph.H Hotchkiss.
3. Sensory Evaluation in Food Industry by Dr. Szabó P. Balázs
4. Sensory Evaluation Techniques by Morten Meilgaard
5. Sensory and Instrumental Analysis of Alcoholic Beverages by Hildegarde Heymannand Susan EEbeler
6. Basic of Sensory Evaluation Tools, Techniques, Methods and Interpretation by ArunaRam Kumar.
7. https://pdfs.semanticscholar.org/presentation/38f3/bbd1440dd2ad8c038571732616b7aa6423da.pdf

B Syllabus for Practical

Practical: Determination of threshold value for basic tastes and odours. Selection of judging panel. Training of judges, for recognition of certain common flavour and texture defects using different types of sensory tests- difference test (Paired Comparison (PC), Duo-trio, triangle). Descriptive analysis methodology. Sensory evaluation of various food products using different scales, score cards and tests.Texture profile methodology. Estimation of colour. Relationship between objective and subjective methods. Designing a sensory laboratory.

Practical schedule

FT 305 Techniques and Instruments for Food Analysis 1+2 (Sem. I)

Purpose

To acquaint the students with the basics and techniques of various types of food analysis.

A Theory

1. Syllabus:

Concepts of food analysis. Rules and regulations of food analysis. Principles and methodology involved in food analysis. Rheological analysis, textural profile analysis of foods. Proximate and mineral analysis. Adulterations analysis. Principles and methodology in analytical techniques. Ion selective electrodes, spectroscopy, ultraviolet, visible, florescence, infrared spectroscopy, atomic absorption and emission mass spectroscopy, nuclear magnetic resonance (NMR) and electron spin resonance. Chromatography. Adsorption, column, partition, gel-filtration, affinity, ion- exchange, size-exclusion, gas-liquid chromatography, (GLC), high performance liquid chromatography (HPLC). Separation techniques. Immuno assay techniques in food analysis. Principles, measurement, instrumentation for food analysis including statistical evaluation of analytical data. Rapid microbiological methods. Principles of food sensing techniques and sensors for flavour and freshness. Electronic nose and tongue.

2. Course outline:

Text Books:

1. Food Analysis by S. Suzanne Nielsen
2. Food Analysis: Theory and Practice by Y. Pomeranz and C.E. Meloan
3. Handbook of Analytical Techniques by Helmut Gunzler and Alex Williams
4. The Chemical Analysis of Foods and Food products By Morris b. Jacobs
5. Instrumentation and Sensors for the Food Industry by Erika Kress-Rogers, Christopher J.B.
6. Modern Food analysis by F. L. Hart and H.J. Fisher
7. Principle and Techniques of Biochemistry and Molecular Biology by Keith Wilson and John Walker
8. Manometric Methods by L. Telegdy-Kovats
1. Near-infrared spectroscopy in Food Analysis by B.G. Osborne (Article in Encyclopedia of Analytical Chemistry in 2006 by John Wiley & Sons, Ltd.

B Syllabus For Practical

Practical: Sampling plan. Sample collection and preparation for analysis. Sensory evaluation of products. Quality evaluation of raw material, fruits, vegetables, cereals, dairy products, meat and poultry products. Quality evaluation of market food products for colour and taste. Analysis of heavy metals using atomic absorption spectrophotometer. Estimation of phytic acid using spectrophotometer. Separation of amino acids by paper chromatography. Identification of sugars in fruit juice using TLC. Gel-electrophoresis - quantitative determination of sugars and fatty acid profile. Quantitative make-up of water and fat soluble vitamins using HPLC. Separation of sugars by paper chromatography. Analysis of wheat flour. Analysis of foods for pesticide and drug residues. Study of colourimetry and spectrophotometry. Spectrophotometric method of total chlorophyll (A & B).

Practical schedule:

FT 313 Principles of Food Science and Nutrition 2+0 (Sem. I)

Purpose

To acquaint the students about theoretical aspects of Basic food science and nutrition concepts and Principles of food processing and preservation

A Theory

1. Syllabus:

Concepts of Food Science - definitions, measurements, density, phase change, pH, osmosis, surface tension, colloidal systems, etc. Food composition and chemistry - water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, bioactives and important reactions. Food microbiology - bacteria, yeast, moulds, spoilage of fresh and processed foods. Production of fermented foods. Principles and methods of food processing and preservation - use of heat, low temperature, chemicals, radiation, drying, etc. Food and nutrition, Malnutrition - over and under nutrition. Nutritional disorders - energy metabolism, carbohydrate, fat and proteins. Balanced and modified diets. Menu planning. New trends in Food Science and Nutrition.

2. Course Outline:

Text Books:

1. Food Science by Norman N Potter
2. Changing dietary intake and food consumption by Asian Productivity Council
3. Handbook of Food and Nutrition by M Swaminathan
4. Food Science, Chemistry & Experimental foods by M Swaminathan
5. Essentials of Food Science by Vaclavik, V.A. and Christian, E.W., Second Edition
6. Foods Facts and Priciples by N ShakuntalaManay and M Shadaksharaswamy

FT/Mgt-493 Entrepreneurship Development in Food Industry 2+1 (Sem. I)

Purpose

To acquaint the students with the fundamentals of entrepreneurship development

A Theory

1. Syllabus:

Entrepreneurship–importance and growth, characteristics and qualities of entrepreneur, role of entrepreneurship, ethics and social responsibilities, entrepreneurship development. Assessing overall business environment in the Indian economy. Overview of Indian social, political and economic systems and their implications for decision making by individual entrepreneurs. Globalization and the emerging business/entrepreneurial environment. Concept of entrepreneurship, entrepreneurial and managerial characteristics, managing and enterprise, motivation and entrepreneurship development, importance of planning, monitoring, evaluation and follow up, managing competition, entrepreneurial development programs, SWOT analysis, generation, incubation and commercialization of ideas and innovations. Women entrepreneurship – role, importance and problems. Corporate entrepreneurship. Role, mobility of entrepreneur.

Entrepreneurial motivation. Planning and evaluation of projects. Growth of firm, project identification and selection, factors inducing growth. Project feasibility study. Post planning of project, project planning and control. New venture management. Creativity. Government schemes and incentives for promotion of entrepreneurship. Government policy on small and medium enterprises (SMEs)/ SSIs. Export and import policies relevant to food processing sector. Venture capital. Contract farming and joint ventures, public private partnerships. Overview of food industry inputs. Characteristics of Indian food processing industries and export. Social responsibility of business.

2. Course Outline:

Text books:

1. Entrepreneurship Development and Small Business Enterprise by Poornima Charantimath, Pearson Publications, New Delhi
2. Entrepreneurship Development by Arun Kumar, Pearson Publications, New Delhi
3. Entrepreneurship Development by S S Khanka, S Chand Publications, New Delhi

B Syllabus for Practical

Practical: Visit to public enterprise. Visit to private enterprise. Visit to agro processing / food business centers. SWOT analysis of public and private enterprises. Project proposals as entrepreneurs – individual and group. Presentation of project proposals in the class.

Practical Schedule:

Post Graduate Courses (Sem. I)

FPT 501 Principles of Food Processing 2+1 (Sem. I)

Purpose

To acquaint the students with the fundamentals and processing aspects of foods and its various types

A Theory

1. Syllabus:

UNIT I

Membrane Technology: Pressure activated membrane processes: MF, UF, NF and RO and their industrial application. Supercritical fluid extraction: Concept, property of super critical fluids SCF, extraction methods, application in food processing

UNIT II

Microwave and radio frequency processing: Advantages, mechanism of heat generation,
application in food processing. Hurdle technology: Concept and Principle, Preservation techniques as hurdles and their applications

UNIT III

High Pressure processing: Concept, principle, equipment for HPP treatment, mechanism of microbial and enzyme inactivation and its application in food processing, effect on food constituents. Ultrasonic processing: Properties of ultrasonic, types of equipment, mechanism, and application of ultrasonic as processing technique.

UNIT IV

Newer techniques in food processing: principle and application of High intensity light, pulse electric field, ohmic heating, IR heating, inductive heating, cold plasma, and pulsed X-rays in food processing and preservation, Cryo-processing of foods, Nanotechnology: Principles and applications in foods.

2. Course Outline:

Text Books:

1. Gould G W, 2000. New Methods of Food Preservation, CRC Press.
2. Barbosa-Canovas, 2002. Novel Food Processing Technologies, CRC Press.
3. Dutta AK &Anantheswaran RC. 1999. Hand Book of Microwave Technology for Food Applications, CRC Press.
4. Sun DW, 2015. Emerging Technologies for Food Processing, Elsevier Ltd.
5. Kudra T and Mujumbar AS, 2009. Advanced Drying Technologies, CRC Press.
6. Nema PK, Kaur BP and Mujumdar AS, 2018. Drying Technologies for Foods: Fundamentals and Applications, CRC Press

B Syllabus for Practical

Practical: To evaluate the characteristics of treated water using RO system. To study microwave system and to evaluate the effect of different power on drying characteristics of selected vegetable products. To study microwave blanching of vegetable and determination of blanching efficacy. To study the ultrasonicator and evaluate the effect of ultrasonication on micro-organism in sample. To study the ultrasonicator and to evaluate the effect of ultrasonication on extracted juice yield from fruit pomace.To evaluate the different pre-treatment on oil yield from oil seed cake. To prepare nano emulsion and study of their characteristics. To visit food industries utilizing advance food processing techniques. To study the effect of different drying techniques/ hybrid drying techniques on fruits and vegetables.

Practical schedule:

FPT-514 Food Additives and Ingredients 2+1 (Sem.I)

Purpose

To make the students acquainted about food additives used in various products

A THEORY

1. Syllabus

UNIT I

Introduction:

Role of food ingredients and additives in food processing, functions, classification, intentional and unintentional food additives, toxicology and safety evaluation of food additives, beneficial effects of food additives, food additives generally recognized as safe (GRAS), tolerance levels and toxic levels in foods-LD 50 values of food additives. Preservatives: General mechanism of action; basis of selection; classes; Chemical preservatives: characteristics, antimicrobial spectrum, mechanism of action, toxicology, regulations, application in food

UNIT II

Antioxidants: Characteristics, types/classes/groups, mechanism of action/ working of antioxidants, functions, sources, application in food, limits and toxic effects of synthetic antioxidants, synergistic effects of antioxidants, role of free radicals in human body, Natural antioxidants. Flavouring agents: Flavour functions, selection; forms; sources; process of flavour creation; natural and synthetic flavouring; extractions methods; production process; application in food. Stability of flavours during processing, Flavour composites, Flavour emulsions, essential oils, oleoresins, authentication of flavours, Emulsifiers and Stabilizers: Characteristics/ functional properties; functions; basis of selection; types; mechanism of emulsion formation; mechanisms of emulsion stabilization and destabilization; application in food

UNIT III

Hydrocolloids: Definition: function and functional properties: sources; application in food. Sweeteners: Characteristics; classification/types; applications in food; Limits and toxicology of non-nutritive sweeteners. Colouring agents: Properties; functions; classification; sources of natural and synthetic colours: extraction; applications in food, levels of use, misbranded colours, colour stabilization.

UNIT V

Starch, protein, and lipids, fibres and oligosaccharides, nutraceuticals: As functional ingredients; their isolation, modification, specifications, functional properties and applications in foods. Humectants, clarifying agents, Stabilizers and thickeners, Bleaching and maturing agents, Humectants, Sequestrants / chelating agents, Anti-caking agents, Buffering agents, Acidulants: definition; characteristics; sources; functions and their application in food processing.

2. Course Outline:

Text Books

1. BranenA L, Davidson PM &Salminen S. 2001. Food additives, Marcel Dekker.
2. George A B. 1996. Encyclopaedia of Food and Colour Additives, CRC Press
3. Nakai S &Modler H W. 2000. Food Proteins: Processing Applications, Wiley VCH.
4. Gerorge A B. 2004. Fenaroli's Handbook of Flavour Ingredients, CRC Press.
5. Branen A L, Davidson P M, Salminen S &Thorngate J H, 2001. Food Additives, Marcel Dekker.
6. Madhavi DL, Deshpande SS &Salunkhe DK, 1996. Antioxidants: Technological, Toxicological andHealth Perspective, Marcel Dekker.
7. Stephen AM, 2006. Food Polysaccharides and Their Applications, CRC Press.
8. Smith J & Shum LH, 2011. Food Additives Data Book, Wiley-Blackwell.
1. Baines D and Seal R, 2012. Natural Food Additives, Ingredients and Flavorings, Woodhead Publishing

B Syllabus for Practical

Practical: Determination of benzoic acid in food samples. Estimation of sulphur dioxide in food samples. Estimation of sorbic acid in cheese and yoghurt. Determination of nitrate and nitrites in foods. Detection and determination of aspartame by thin layer chromatography. Identification of natural colours Isolation, identification and estimation of synthetic food colours. TLC detection of antioxidants in fats and oils. TLC detection of emulsifiers. Isolation and modifications of protein, starch, lipids, fibres from the raw and processed food samples.Estimation of various additives mentioned in unit IV. Extraction of essential oil and oleoresin. Applications of additives and Ingredients in foods.

Practical Schedule:

FT 505 Nutraceuticals and Health Foods (2+1) (Sem. I)

Purpose

To acquaint the students with the concept of nutraceuticals/functional foods in human health

A Theory

1. Syllabus:

Introduction to nutraceuticals-definition, basis of claims for a compound as a nutraceutical, regulatory issues for nutraceuticals. Concept of angiogenesis and the role of nutraceuticals/functional foods. Nutraceuticals for various disorders and diseases- compounds and their mechanism of action and dosage level. Manufacturing aspects of selected nutraceuticals. Formulation of functional foods containing nutraceuticals- stability and analytical labelling issues. Clinical testing of nutraceuticals and health foods. Interactions of prescription drugs and nutraceuticals, adverse effects and toxicity of nutraceuticals. Nutrigenomics – an introduction and its relation to nutraceuticals.

2. Course Outline:

Text Books :

1. Brigelius-Flohe, J &Joost HG.2006. Nutritional Genomics: Impact on Health and Disease. Wiley VCH.
2. Cupp J & Tracy TS.2003. Dietary Supplements: Toxicology and Clinical Pharmacology. Humana Press.
3. Gibson GR & William CM. 2000. Functional Foods-Concept to Product.
4. Goldberg I. 1994. Functional Foods: Designer Foods, Pharma Foods.
5. Loso JN.2007. Angi-angiogenic Functional and Medicinal Foods. CRC Press.
6. Manson P.2001. Dietary Supplement Labeling Compliance.
7. Naseer JR &Gernman BJ. 2004. Bioprocesses and Biotechnology for Nutraceuticals. Chapman & Hall.
8. Robert EC.2006. Handbook of Nutraceuticals and Functional Foods. 2^nd Ed. Wildman.
1. Shi J. (Ed). 2006. Functional Food Ingredients and Nutraceuticals: Processing Technologies. CRC Press
10. Webb GP. 2006. Dietary Supplements and Functional Foods. Blackwell P

B. Syllabus for Practical

Practical: Market survey of existing health foods. Identification and estimation of selected nutraceuticals. Production and quality evaluation of foods containing nutraceuticals. Development of labels for health foods. Visit to relevant processing Units.

Practical Schedule:

FT 507Technology of Fruits and Vegetables Processing(2+1) (Sem. I)

Purpose

To acquaint the students with the fundamentals and processing aspects of fruits and vegetables based products

A Theory

1. Syllabus:

Indian and global scenario on production and processing of fruits and vegetables. Quality requirements of raw materials for processing. Post harvest handling, grading and treatments. Storage of fruits and vegetables controlled atmosphere (CA) and modified atmosphere (MA) storages. Physiological and enzymological aspects of juice extraction. Fruit and vegetable processing for pulp, puree and concentrates using aseptic packaging, canning, RTS fruit beverages, IQF and frozen fruits and vegetables. Technology for processed products - pickles, chutneys, sauces. Processing of fruits for candies, bars, toffees, jams and jellies, squashes, syrups, cordials, nectars, vinegar and tomato products. Dehydration of fruits and vegetables using various drying technologies. Intermediate moisture fruits and vegetables. Food ingredients and chemicals from fruits, vegetables and their wastes. Effluent treatment. Trends in health aspects related to fruits and vegetables.

2. Course Outline:

Text Books:

1. Fruit and Vegetable Preservation: Principle and Practices by R.P. Srivastava and Sanjeev Kumar.
2. Preservation of Fruits and Vegetables by GirdhariLal, G.S. Siddappaa and G.L. Tandon.
3. Saraswathy et al (2010). Postharvest Management of Horticultural crops. Agrobios publication, Jodhpur.
4. Advances in Fruit Processing Technologies by Rodrigues S and Fernandes F. A.N.
5. Topics are also covered from internet for detail and easy understanding

B Syllabus for Practical

Practical: Equipment for fruits and vegetables processing. Plant layout. Grading, refrigeration and freezing of fruits and vegetables. Evaluation of pectin grade. Canning of fruits and vegetables. Preparation and quality evaluation of fruit jam, fruit jelly, marmalade, preserve and candy, fruit RTS, squash, syrups. Processing of tomato products. Preparation of guava cheese, pickles and chutneys. Preparation of dehydrated vegetables and fruits. Visit to fruits and vegetables processing factories.

FT 508 Technology of Cereals, Pulses and Oilseed (2+1) (Sem. I)

Purpose

To acquaint the students about theoretical and practical aspects of cereal, legume and oilseeds importance and qualitye valuation. Processing and characterization of cereal, legumes and oilseeds. Products and by-product utilization for the preparation of value added products.

A Theory

1. Syllabus:

Production and utilization trends of different cereal grains. Structure and composition of common cereals, pulses and oil seeds. Wheat- evaluation of varieties, principles of milling, products and by-products, flour treatment, dough rheology, role of enzymes in wheat processing and technology of different bakery products. Rice- classification, milling technology, physico- chemical and cooking quality, accelerated ageing, milled rice products and by-product utilization, parboiling of rice and processed products from rice. Corn- types, milling, manufacture of value added products. Processing of barley, oats, sorghum and millets. Pulses- composition, anti nutritional factors, processing and utilisation. Importance of oil seeds processing industry in India. Processing of edible oils, protein isolates, concentrates and their uses. Extrusion cooking technology. Fermented foods and health foods from grains.

2. Course Outline:

Text Books:

A. Technology of Cereals by N.L.Kent

B. Industrial Uses of Cereals by Y. Pomeranz

C. Principles of Cereal Science and Technololgy by R.CarlHosoney

D. Wheat Chemistry and Technology by Y.Pomeranz

E. Rice-Chemistry and Technology by Juliano

F. Rice-Chemistry and Technology by Hauston

G. Cereal Technology (AVI Publn.) by S.A.MATZ

B Syllabus for Practical

Practicals: Physico-chemical analysis of grains and resultant flours. Experimental milling, Rheological properties of dough. Test baking. Milling of rice. Physicochemical and cooking quality of rice. Parboiling of rice. Malting of barley. Corn processing. Dehusking of pulses. Preparation of protein concentrates and isolates. Extraction of oil using expeller and solvent extraction methods. Preparation of extruded snacks and pasta products. Visit to related processing industries.

Practical Schedule:

FT 509 Technology of Milk and Milk Products 2+1 (Sem. I)

Purpose

To impart skill and knowledge to the students regarding handling, processing and storage of milk and milk products.

A Theory

1. Syllabus:

Present status of dairy industry in India and abroad. Market milk-composition, quality evaluation and testing, procurement, transportation and processing.Cleaning & sanitization of dairy equipment.Fermented and special milks.Probiotic milk products. Technology of commercial manufacture, evaluation and defects of cream, butter, condensed milk, evaporated milk, skim & whole milk powder, ice cream, softy, cheese and yoghurt. Indigenous milk products - khoa, chhana, paneer, dahi and their products, and ghee.Milk by-products. Milk and whey protein concentrates, Lactose and health related other dairy ingredients.

2. Course Outline:

Text Books :

1. A .De S (1980) Outlines of Dairy Technology. Oxford University Press, India
2. Walstra P, Wouters J T M, Guerts T J (2006) Dairy Science and Technology. Second Edition Taylor andFrancis Group, Florida, USA
3. Aneja R P, Mathur B N, Chandan R C and Banerjee A K (2002) Technology of Indian Milk Products: Handbook on Process Technology Modernization for Professionals, Entrepreneurs and Scientists. Dairy India Yearbook, New Delhi.
4. Tamime A Y and Law B A (2001) Mechanization and Automation in Dairy Technology. Sheffield Academic Press, New York.
5. E.Varnam A and Sutherland J P (2001) Milk and Milk Products: Technology, Chemistry and Microbiology (Vol. 1). Springer Science and Business Media, New York.

B Syllabus for Practical

Practical: Study on basics of reception of milk at the plant. Platform tests in milk. Estimation of fat and solid not fat (SNF) in milk. Operation of LTLT & HTST pasteurizer.Preparation of special milks.Cream separation & standardization of milk. Preparation and evaluation of table butter, ice-cream, cheese, yoghurt and indigenous milk products. Visit to dairy plants

FT 602Advanced Food Analysis 0+2 (Sem. I)

Purpose

To develop an understanding of instrumental techniques in food analysis used for determination of food quality parameters.

Theory

1. Syllabus:

Sample preparation for food analysis. Measurement of colour, viscosity/texture and water activity of raw and processed foods. Rheological techniques and instrumentation in food. Determination of browning reaction, food additives, residues and deleterious factors in raw and processed foods. Enzymatic, Thermal and Chromatographic methods in food analysis. Microscopic, Fluorimetric and polarimetric techniques in food analysis. Application and operating parameters of spectrophotometer, AAS (Atomic absorption spectroscopy), GC (Gas chromatography), HPLC (high performance liquid chromatography), NMR (nuclear magnetic resonance), FTIR (Fourier transform infrared spectroscopy), GC-MS (gas chromatography- mass spectroscopy), LC-MS (liquid chromatography-mass spectroscopy).

2. Course Outline:

Text Books:

1. Nielson S S(2017)Food Analysis.Fifth edition. Springer, New York.
2. Clifton M and Pomeranz Y (1988)Food Analysis - Laboratory Experiments. AVI Publ.
3. Leenheer AP, Lambert WE and van Bocxlaer JF (2000)Modern Chromatographic Analysis of Vitamins. 3rd Ed. Marcel Dekker, New York.
4. Nollet LML (2004) Handbook of Food Analysis. Vol. I. Marcel Dekker, Switzerland.

Undergraduate Sem II

FT 51 Elementary FoodTechnology 1+1 (Sem. II)

Purpose

To acquaint the students with the basic knowledge regarding food processing, food processing techniques and certain aspects of food technology sector.

A Theory

1. Syllabus:

Causes of food spoilage. Principles of processing and preservation of food by heat, low temperature, chemicals and fermentation. Preservation through ultraviolet and ionizing radiations. Post harvest handling and technology of fruits, vegetables, cereals, oilseeds, milk, meat and poultry. Food safety, adulteration and food laws. Status of food industry in India.

2. Course Outline:

Text Books:

1. Food Science by Norman NPotter
2. Changing dietary intake and food consumption by Asian ProductivityCouncil
3. Handbook of Food and Nutrition by MSwaminathan
4. Food Science, Chemistry & Experimental foods by MSwaminathan
5. India Year Book2011
6. Indian Agriculture2011
7. Essentials of Food Science 2^nd edition by Vickie A Vaclavik and E WChristian

B. Syllabus for practical:

Practical: Quality assessment of cereals, fruits, vegetables, egg, meat and poultry. Value added products from cereals, fruits, vegetables, milk, egg and meat. Visit to local processing units.

Practical Schedule:

FT 102 Food Chemistry of Macro-constituents 2+1 (Sem. II)

Purpose

To impart skill and knowledge to the students regarding macro-constituents present in foods, their physico-chemical aspects and modifications as a result of handling, processing and storage.

A Theory

1. Syllabus:

Nature, scope and development of food chemistry. Moisture in foods. Role and type of water in foods, functional properties of water, water activity and sorption isotherm. Molecular mobility and foods stability. Dispersed systems of foods, physicochemical aspects of food dispersion system (Sol, gel, foam, emulsions). Rheology of diphase systems. Carbohydrates, changes of carbohydrates on cooking, modification of carbohydrates, dietary fibres and carbohydrates’ digestibility, enzymatic and chemical reactions of carbohydrates. Proteins in foods. Processing induced physical, chemical and nutritional changes in protein, chemical and enzymatic modification of protein. Lipids in foods, role and use of lipids/fat, crystallization and consistency, chemical aspects of lipids, lipolysis, auto-oxidation, thermal decomposition. Chemistry of frying technology of fat and oil. Oil processing, refining, hydrogenation, inter esterification. Safe use of oils and fats in food formulation. Enzymatic and chemical reactions of fats. Rancidity and its types, detection techniques, chemical aspects of lipids. Antioxidants.

2. Course Outline:

Text Books :

1. DeManJ M, Finley J W, Hurst W J and Lee C Y(2018) Principles of Food Chemistry. Fourth Edition Springer, Switzerland
2. MeyerL H (2004)Food Chemistry. Litton Educational Publishing Inc., USA
3. LehningerA L(1975) Biochemistry. Worth Publisher, Inc., New York, USA
4. FennemaO R (1996)Food Chemistry. Marcel Dekker, New York, USA

B Syllabus for Practical

Practical: Determination of moisture content of foods using different methods. Studies of sorption isotherms of different foods. Swelling and solubility characteristics of starches. Rheological properties of food systems. Determination of crude proteins by micro-Kjeldahl method. Determination of essential amino acids - lysine, tryptophan, methionine, etc. Isolation of egg and milk protein. Preparation of protein isolates and concentrates of proteins. Determination of acid value, saponification value and iodine number of fat/oil. Assay of amylases, papain and lipases.

Practical Schedule:

FT 201 Fundamentals of Food Processing 1+1 (Sem. II)

Purpose

To acquaint the students with the basics, technologies and processing aspects of various types of foods

A Theory

3. Syllabus:

Scope and importance of Food Processing. Sources, type and perishability of foods, causes and types of food spoilage. Food preservation- principles, methods, benefit, effect on food quality. Methods of preservation: salt and sugar, heat treatment, low temperature, drying, dehydration, concentration, fermentation, irradiation, chemicals-acidulants, antioxidants, mold inhibitors and antibodies. Principle, methods and equipment for blanching, canning, pasteurization and sterilization. Principle and equipment for non- thermal processes- pulsed electric field, pulsed intense light, ultrasound, dielectric, ohmic and infrared heating, high pressure processing and microwave processing. Quality tests and shelf- life of preserved foods.

4. Course outline:

Text Books:

1. Handbook of Food Processing by M. Shafiur Rahman
2. Food Processing by Sudesh Jood and Neelam Khetarpaul.
3. Food Preservation: Principle and Practices by Dr (Mrs) Arti Sankhla, Dr (Mrs) Renu Mogra and Mrs Kusum Babel
4. Food Science by Norman N Potter.
5. Food Microbiology by Frazier and Westhoff
6. Food Processing and Preservation by B.Sivasankar
7. Current Topics from Internet

B Syllabus For Practical

Practical: Demonstration of various perishable food items and assessment of degree of spoilage. Blanching of selected food items. Preservation of food by heat treatment- pasteurization and sterilization. Preservation of foods by using high concentration of sugar- jam. Preservation of foods using salt- pickle. Preservation of foods by using acidulants- pickling by acid, vinegar or acetic acid. Preservation of foods by using chemical preservatives. Preservation of bread and cake using mold inhibitors. Drying of fruit slices (pineapple and apple) and green leafy vegetables in cabinet dryer. Drying of mango and other pulp by foam-mat dryer. Drying of semi solid foods using roller dryers. Drying of foods using freeze drying. Preserving foods under cold and freezing process. Processing of foods using fermentation technique- preparation of sauerkraut, Effect of high pressure on microbes. Effect of pulse electric field on food.

Practical schedule:

FT 205 Processing Technology of Meat and Poultry Products 2+1 (Sem. II)

Purpose

To acquaint students with Egg, meat and poultry importance and quality evaluation

A Theory

1. Syllabus:

Sources and importance of meat and poultry. Status of meat and poultry industry in India. Pre-slaughter and slaughtering operations for animals and poultry. Evaluation of animal carcasses. Factors affecting post-mortem changes, properties and shelf life of meat. Mechanical deboning, grading and aging. Eating and cooking quality of meat. Preservation of meat by chilling, freezing, pickling, curing, cooking, smoking, dehydration, radiation, chemical and biological preservatives. Meat tenderization. Meat emulsions. Meat cutting and handling. Preparation, preservation and equipment for manufacture of smoked meat, dehydrated meat, meat sausages and their quality evaluation. Abattoir design and layout. Eggs - structure, composition, quality characteristics, processing and preservation. Processing and preservation of meat and poultry products. Meat plant sanitation and safety. By- products of meat, poultry and eggs and their utilization. Safety standards in meat industry. HACCP/ ISO/ MFPO/ FSSAI/ Kosher/Halal.

2. Course Outline:

Text Books:

1. Meat Hygiene by Gracey, J.F.
2. Meat and Meat Products Technology, Sharma, B.D.
3. Principle of Meat Science by Forrest, J.C.
4. The Science of Meat and Meat Product by Price, J.F. and Schweigert, B.S.
5. Egg Science and Technology by Stadelman, W.J. and Coterill, O.J.
6. Poultry Products Technology by Mountney

B Syllabus for Practical

Practical: Pre-slaughter operations of meat animals and poultry birds. Slaughtering and dressing of meat animals. Study of post- mortem changes. Meat cutting and handling. Preservation of meat by freezing, curing’ pickling and dehydration. Evaluation of quality and grading of eggs. Preservation of shell eggs. Preparation of value added meat, poultry and egg products. Visit to abattoir.

Practical Schedule:

FT 206 Technology of Bakery, Confectionery and Snack Foods 2+1 (Sem II)

Purpose

To acquaint the students with the technologies, processing and quality aspects of variety bakery products, confectionery and snack foods.

A Theory

1. Syllabus:

Bakery products- types, specifications, compositions, ingredients, formulations, processing, equipment, packaging, storage and quality testing. Confectionery and chocolate products – types, specifications, compositions, ingredients, formulations, processing, equipment, packaging, storage and quality testing. Product quality characteristics, defects, causes and corrective measures. Snack foods-types, specifications, compositions, ingredients, formulations, processing, equipment, packaging, storage and quality testing. Snack food seasonings. Breakfast cereals, macaroni products and malts-specifications, compositions, ingredients, formulations, processing, equipment, packaging, storage and quality testing.

2. Course Outline:

Text Books:

1. Bakery Science and Cereal Technology. By Neelam Khetarpaul, Raj Bala Grewal and Sudesh Jood. Daya Publishing House, New Delhi.
2. Textbook of Bakery and Confectionery. By YogambalAshokkumar. PHI Learning Pvt. Ltd. New Delhi.
3. Bakery Products Science and Technology. By Y.H. Hui. Blackwell Publishing Ltd. UK
4. The Student’s Technology of Breadmaking and Flour Confectionery. By Wilfred James Fance. Routledge and Kegan Paul Ltd. London
5. Food Science Text Series. By Norman N Potter and Joseph H Hotchkiss. Springer, Boston, MA.
6. Technology of Coated and Filled chocolate, confectionery and Bakery products. By Geoff Talbot. Woodhead Publishing Limited, New Delhi.
7. Cookie and Cracker Technology. By Samuel A. Matz. AVI Publishing Company, Westport, Connecticut.
8. The Science of Chocolate. 2^ND Edition. By Stephen T Beckett. The Royal Society of Chemistry, UK.
1. The Complete Technology Book on Snack Foods. By H. Panda. National Institute of Industrial Research, New Delhi.
10. Handbook of Cereal Science and Technology. By K.J. Lorenz and K. Kulp. Editor Marcel Dekker, Inc.

B. Syllabus for Practical

Practical: Identification and composition of various ingredients for snacks, bakery and confectionery products. Flours, their classifications and characterization. Preparation, packaging and quality evaluation of selected snack items, bakery items, confectionery items, selected chocolates, traditional Indian confection. Visit to bakery, confectionary and snack units (industry).

Practical Schedule:

FT 207 Processing Technology of Legumes and Oilseeds 2+1 (Sem. II)

Purpose:. The course content will accustom the students about the composition, nutritional quality, processing technologies, various products of legumes and oilseeds and utilization of their by-products.

A Theory

1. Syllabus

Present status and future prospects of legumes and oilseeds. Morphology, classification, types, chemical composition, nutritional value and anti-nutritional compounds in legumes and oilseeds. Methods of removal of anti-nutritional compounds. Pulse milling - home, cottage and modern milling methods, machines, milling quality, milling efficiency, factors affecting milling quality and quantity. Problems in dhal milling industry. Nutritional changes during soaking and sprouting of pulses. Cooking quality of dhal, methods and factors affecting cooking of dhal. Quick cooking and instant dhal. Soybean milk processing and value addition. Fermented products of legumes. Oil seed milling - ghanis, hydraulic presses, expellers, solvent extraction methods, machines, milling quality, milling efficiency, factors affecting milling quality and quantity. Problems in oil milling industry. Desolventization, refining, degumming, neutralization, bleaching, filtration, deodorization and hydrogenation - their principles and process controls. New technologies in oilseed processing. Utilization of oil seed meals. High protein products like protein concentrates and isolates. By-products of pulse and oil milling and their value addition.

2. Course outline

Text books:

1. Food legume processing and utilization by Alvin Siegel and Brian Fawcett
2. Legumes in human nutrition by W. R. Aykroyd and Joyce Doughty
3. Vegetable oils & Fats by Sultan Ahemad Tremazi
4. Edible oil Technology by A. P. Bhatnagar and Daljit Singh
5. Oil seed Processing Technology by Shukla, Shrivastva and Gupta
6. Pulse Chemistry and Technology by Brijesh Tiwari and Narpinder Singh
7. Food Processing Waste Management: Treatment &Utilization Technology by Dr. V. K. Joshi

B Syllabus for Practical

Practical: Determination of physical properties of legumes and oil seeds. Determination of proximate composition and nutritional quality of selected pulses and oilseeds. Study of mini dhal mill and mini oil mill. Preconditioning of pulses and oilseeds before milling. Removal of anti-nutritional compounds from selected pulses and oilseeds. Laboratory milling of selected pulses, oilseeds and its quality evaluation. Laboratory refining of selected oils. Laboratory hydrogenation of selected oils. Study of cooking quality of dhal. Processing of composite legume mix and preparation of value added products. Visit to commercial dhal and oil mills.

Practical Schedule:

FT 208 Processing Technology of Spices and Plantation Crops (1+1) Sem II

Purpose

To impart knowledge and skills in the area of processing of various spices, herbs, condiments and plantation crops of India.

A Theory

1. Syllabus:

Production and processing scenario and scope of spices and plantation crops. Major (ginger, chilli, turmeric, onion, garlic, pepper and cardamom) and minor spices, (herbs, leaves and Spartan seasonings, allspice, annie seed, sweet basil, caraway seed, cassia, cinnamon. clove, coriander, cumin, dill seed, fennel seed, nutmeg, mace, mint marjoram, rosemary, saffron, sage, Savory, thyme, ajwain. Asafoetida and curry leaves) their post harvest technologies, composition and processed products. Post harvest technology and processing for tea, coffee, cocoa, vanilla and annatto. Post harvest technology and processing of areca nut, cashew nut and oil palm. Flavors of major and minor spices. Extraction techniques for spice oil and oleoresins. Standards and specifications of spices. Functional packaging of spices and spice products. By-products of plantation crops and spices.

2. Course Outline:

Text Books:

1. Introduction to Spices, Plantation Crops, Medicinal and Aromatic Crops by N Kumar
2. Minor Spices and Condiments: Crop Management and Post Harvest Technology by J.S. Pruthi.
3. Internet: Spice Board India/ Indiastat/ FSSAI
4. Handbook of Herbs and Spices by K V Peter
5. Chemistry of Spices by V A Parthasarathy, B Chempakam and T J Zachariah
6. Spices, Seasonings and Flavourings by Susheela Raghavan
7. Major Spices of India: Crop Management and Post Harvest Technology by J S Pruthi
8. Plastics in Food Packaging by AR Indiramma
1. Valorization of Food Processing By-Products by M. Chandrasekaran
10. Spices Condiments and Seasonings by Kenneth T. Farrell.

B Syllabus for Practical

Practical: Identification and characterization of flavouring compounds of spices. Valuable oil determination. Extraction of oil from clove, pepper, cardamom and chilli. Extraction of oleoresins from turmeric, ginger, pepper and cloves. Peperine estimation in pepper oleoresin Steam distillation of spices. Determination of curcumin content in turmeric. Chemical analysis of spices-moisture, valuable oil, specific gravity, refractive index and acid value. Preparation of curry powder. Packaging study of spices. Visit to spice industry.

Practical Schedule:

FT 306 Food Plant Sanitation 1+1 (Sem. II)

Purpose

To create awareness amongst the students on the role of plant sanitation for meeting food safety, quality and productivity goals.

A Theory

1. Syllabus:

Good manufacturing practices, standard operating procedures and good laboratory practices. Sanitation and food industry - laws, regulations and guidelines. Potential risks of food borne bioterrorism; Relationship of microorganisms to sanitation. Allergens and their control; Food contamination and protection. Low-moisture food manufacturing and storage sanitation. Cleaning compounds, sanitizers, sanitizing methods, sanitation equipment, waste product handling, solid waste disposal and liquid waste disposal. Personal hygiene and sanitary food handling. Role of HACCP in sanitation and quality assurance.

2. Course outline:

Text Books:

1. Food Plant Sanitation by edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S.Tong and Phil Ventresca.
2. CGMP’s/FOOD PLANT SANITATION by Wilbur A. Gould.
3. Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices by Michael M. Cramer.

B. Syllabus for Practical

Practical: Determination of BOD (Biological Oxygen Demand) and COD (Chemical Oxygen Demand) of industrial effluents. Determination of hardness of water. Good Manufacturing Practices (GMPs) and personal hygiene. Primary, secondary, tertiary and quaternary aerobic and anaerobic sludge treatment. Lab demonstration on state of water- CIP plant Isolation and identification of actinomycetes. Enrichment and isolation of cellulose degrading bacteria. Bacteriological examination of water. Sampling of airborne microorganisms. Coliform MPN test Sampling from surfaces, equipment and plant. Aerosol sampling and measurement guidelines.

Practical schedule: