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Department of Food Technology

Guru Jambheshwar University of Science and Technology, Hisar, Haryana

Choice Based Credit System Scheme and Syllabi Effective from 2016-2017 B.TECH (FOOD TECHNOLOGY)

Semester I II III IV V VI VII VIII Total

Discipline

Humanity

Sciences

(HS)

7 3 3 3 16

Basic

Sciences

(BS)

13 13 26

Engineering

Sciences

(ES)

5 9 8 22

Program

Core (PC)

14 16 15 15 15 75

Program

Elective

(PE)

6 6 6 6 24

Open

Elective

(OE)

4 4 4 12

Industrial

Training

25 25

Non Credit

Mandatory

Courses

0

Total 25 25 25 25 25 25 25 25 200

IMPORTANT NOTES:

1. The minimum credit requirement for B.Tech (Food Technology) is 200. Each semester will be of

25 credits and 30-35 contact hours per week.

2. Each theory examination will be of 3 hours duration and practical examination will be of 4 hours

duration. One laboratory hour per week per semester will be assigned half credit. No elective course

will be run unless the number of students registered for the elective course is five or more.

3. The student is required to register for one “Open Elective” paper in Semester V, VI and VII of

his/her choice from any department other than the parent department.

4. The students will be required to undertake an Industrial Training comprising of 4-6 months in the

VIII semester in food industry/premier R&D institutions and shall be required to submit an

Industrial-Training report for which seminar presentation and viva-voce examination will be

conducted. The faculty of the department shall ensure the attendance of the student and effective

industrial training by regular visits.

Department of Food Technology

Guru Jambheshwar University of Science and Technology, Hisar, Haryana

Choice Based Credit System Scheme and Syllabi Effective from 2016-2017

B.TECH (FOOD TECHNOLOGY)

Humanity

Sciences

(HS)

Basic

Sciences

(BS)

Engineering

Sciences

(ES)

Program

Core

(PC)

Program

Elective

(PE)

Open

Elective

(OE)

Industrial

Training

(IT)

Total

Credits

16 26 22 75 24 12 25 200

SEMESTER I Subject

Area

Subject

Code

Subject Name Contact Hours

/ week

Credits

/week

L T P

HS 1 HUM 101 L Essentials of Communication- I 3 - - 3.0

HS 2 HUM 103 L Principles of Economics 3 - - 3.0

BS 1 PHY 101 L Physics- I 3 1 - 3.5

BS2 MAT 101 L Mathematics- I 3 2 - 4.0

BS 3

ES 1

CHY 101 L

Or

EE 101 L

Chemistry (Group B)

Or

Basics of Electrical Engineering (Group A)

3 1 - 3.5

ES 2

ES 3

ME 101 L

Or

ECE 101 L

Workshop Technology (Group A)

Or

Basics of Electronics Engineering (Group B)

3 - - 3.0

HS 1 HUM 101 P Essentials of Communication- I Lab - - 2 1.0

BS 1 PHY 101 P Physics- I Lab - - 2 1.0

BS 3

ES 1

CHY 101 P

or

EE 101 P

Chemistry Lab (Group B)

or

Basics of Electrical Engineering Lab (Group A)

- - 2 1.0

ES 2

ES 4

ME 101 P

or

ME 103 P

Workshop Technology (Group A)

Or

Engineering Drawing (Group B)

- - 4 2.0

Total = 25 MC 1

MC 2

PEY 101 L

Or

EMV 101 L

Physical Education and Yoga (Group A)

Or

Professional Ethics for Engineers and Moral Values

(Group B)

1

2

-

-

2

-

2 Units

2 Units

SEMESTER II HS 3 HUM 101 L Essentials of Communication- II 2 - - 2.0

BS 4 PHY 101 L Physics- II 3 1 - 3.5

BS 5 MAT 101 L Mathematics- II 3 2 - 4.0

BS 3

ES 1

CHY 101 L

Or

EE 101 L

Chemistry (Group A)

Or

Basics of Electrical Engineering (Group B)

3 1 - 3.5

ES 2

ES 3

ME 101 L

Or

ECE 101 L

Workshop Technology (Group B)

Or

Basics of Electronics Engineering (Group A)

3 - - 3.0

ES 5 CSE 101 L Programming in C 3 - - 3.0

HS 3 HUM 101 P Essentials of Communication- II Lab - - 2 1.0

ES 5 CSE 101 P Programming in C Lab - - 2 1.0

BS 4 PHY 101 P Physics- II Lab - - 2 1.0

BS 3

ES 1

CHY 101 P

Or

EE 101 P

Chemistry Lab (Group A)

Or

Basics of Electrical Engineering Lab (Group B)

- - 2 1.0

ES 2

ES 4

ME 101 P

Or

ME 103 P

Workshop Technology (Group B)

Or

Engineering Drawing (Group A)

- - 4 2.0

Total = 25 MC 1

MC 2

PEY 101 L

Or

EMV 101 L

Physical Education and Yoga (Group A)

Or

Professional Ethics for Engineers and Moral Values

(Group B)

1

2

-

-

2

-

2 Units

2 Units

SEMESTER III HS 4 EVS-201-L Environmental Studies 3 - - 3.0

PC 1 BFT-201-L General Microbiology 4 - -- 4.0

PC 2 BFT-203-L Food Composition and Analysis 4 - - 4.0

ES 6 BFT-205-L Engineering Properties of Food 3 1 - 3.5

ES 7 BFT-207-L Heat and Mass Transfer 4 1 - 4.5

PC 1 BFT-201-P General Microbiology Lab - - 6 3.0

PC 2 BFT-203-P Food Composition and Analysis Lab - - 6 3.0

MC 3 BFT-205-P Skills and Innovation Lab. - - 2 NC

Total = 25 SEMESTER IV

HS 5 HUM-201-L Fundamentals of Management 3 - - 3.0

MC 4 PSY-201-L Personality Development 2 1 - NC

PC 3 BFT-202-L Principles and Methods of Food Processing 3 - - 3.0

PC 4 BFT-204-L Principles of Food Engineering 2 1 - 2.5

PC 5 BFT-206-L Food Microbiology 3 - - 3.0

PC 6 BFT-208-L Thermodynamics 3 1 - 3.5

PC 3 BFT-202-P Principles and Methods of Food Processing Lab - - 4 2.0

PC 5 BFT-206-P Food Microbiology Lab - - 4 2.0

PE 1

PE 2

PE 3

PE 1

PE 2

PE 3

BFT-210-L

BFT-212-L

BFT-214-L

BFT-210-P

BFT-212-P

BFT-214-P

Program Elective-I

Theory:

Technology of Frozen Foods

Food Nutrition

Technology of Traditional Foods

Lab:

Technology of Frozen Foods

Food Nutrition

Technology of Traditional Foods

4

4

4

-

-

-

-

-

-

-

-

-

-

-

-

4

4

4

4.0

4.0

4.0

2.0

2.0

2.0

Total = 25

SEMESTER V PC 7 BFT-301-L Unit Operations in Food Processing 3 - - 3.0

PC 8 BFT-303-L Processing of Grains 3 - - 3.0

PC 9 BFT-305-L Fruits and Vegetables Processing 3 - - 3.0

PC 7 BFT-301-P Unit Operations in Food Processing Lab - - 4 2.0

PC 8 BFT-303-P Processing of Grains Lab - - 4 2.0

PC 9 BFT-305-P Fruits and Vegetables Processing Lab - - 4 2.0

PE 4

PE 5

PE 6

PE 4

PE 5

PE 6

BFT-307-L

BFT-309-L

BFT-311-L

BFT-307-P

BFT-309-P

BFT-311-P

Program Elective – II

Theory:

Bioprocess Engineering

Technology of Fats and Oils

Technology of Beverages

Lab:

Bioprocess Engineering

Technology of Fats and Oils

Technology of Beverages

4

4

4

-

-

-

-

-

-

-

-

-

-

-

-

4

4

4

4.0

4.0

4.0

2.0

2.0

2.0

Total = 25

OE 1 Open Elective from other Departments 4.0

Open Electives (for the students of other teaching departments) PC 1 BFT-201-L General Microbiology 4 - - 4.0

PC 2 BFT-203-L Food Composition and Analysis 4 - - 4.0

SEMESTER VI PC 10 BFT-302-L Statistical Quality Control for Food Industry 2 - - 2.0

PC 11 BFT-304-L Meat, Fish and Poultry Processing 3 - - 3.0

PC 12 BFT-306-L Fermentation Technology 3 - - 3.0

PC 13 BFT-308-L Technology of Milk and Milk Products 3 - - 3.0

PC 12 BFT-306-P Fermentation Technology Lab - - 4 2.0

PC 13 BFT-308-P Technology of Milk and Milk Products Lab - - 4 2.0

PE 7

PE 8

PE 9

PE 7

PE 8

BFT-310-L

BFT-312-L

BFT-314-L

BFT-310-P

BFT-312-P

Program Elective - III

Theory:

Baking and Confectionary Technology

Technology of Pulses and Oilseeds

Spices and Herbs

Lab:

Baking and Confectionary Technology

Technology of Pulses and Oilseeds

4

4

4

-

-

-

-

-

-

-

-

-

-

4

4

4.0

4.0

4.0

2.0

2.0

PE 9 BFT-314-P Spices and Herbs - - 4 2.0

Total = 25

OE 2 Open Elective from other Departments 4.0

Open Electives (for the students of other teaching departments)

PE 7 BFT-310-L Baking and Confectionary Technology 4 - - 4.0

PE 9 BFT-314-L Spices and Herbs 4 - - 4.0

SEMESTER VII PC 14 BFT-401-L Instrumental Analysis of Food 3 - - 3.0

PC 15 BFT-403-L Food Safety and Standards 3 - - 3.0

PC 16 BFT-405-L Food Packaging 3 - - 3.0

PC 17 BFT-407-L Agri Business Management 3 - - 3.0

PC 16 BFT-403-P Food Packaging Lab - - 4 2.0

PC 18 BFT-409 Seminar - - 2 1.0

PE 10

PE 11

PE 12

PE 10

PE 11

PE 12

BFT-411-L

BFT-413-L

BFT-415-L

BFT-411-P

BFT-413-P

BFT-415-P

Program Elective –IV

Theory:

Food Additives

Waste Management and Effluent Treatment

Food Flavours and Colours

Lab:

Food Additives

Waste Management and Effluent Treatment

Food Flavours and Colours

4

4

4

-

-

-

-

-

-

-

-

-

-

-

-

4

4

4

4.0

4.0

4.0

2.0

2.0

2.0 Total = 25

OE 3 Open Elective from other Departments 4.0 Open Electives (for the students of other teaching departments)

PE 10 BFT-411-L Food Additives 4 - - 4.0

PE 12 BFT-415-L Food Flavours and Colours 4 - - 4.0

SEMESTER VII IT BFT 500 Industrial Training - - 50 25

The students who are not willing to undertake industrial training may opt 4 theory papers in the VIII

semester and should complete a project of 9 credits in lieu of the industrial training. The project will be

evaluated by a committee of 3 teachers including Chairperson, Senior Teacher & Programme Coordinator

PC 19 BFT-402-L Food Biotechnology 4 - - 4.0

PC 20 BFT-404-L Food Plant Design and Process Modelling 4 - - 4.0

PC 21 BFT-406-L Nutraceuticals & Functional Foods 4 - - 4.0

PC 22 BFT-408-L Post Harvest Handling of Food Crops 4 - 4.0

PC 23 BFT-410 Project Report 18 9.0

Total = 25

BFT-201-L GENERAL MICROBIOLOGY 4 + 0 + 0

OBJECTIVES:

1. To teach about microorganisms, diversity and their role in nature.

2. To provide awareness about nutrition and growth of microorganisms.

3. To impart knowledge about role of microorganisms in air, water and soil.

4. To understand the role of microorganisms in fermented foods, food spoilage, food infections and

intoxications.

UNIT I

Introduction, history and scope of microbiology; Microbial diversity with representative examples;

Structure, organization and function of Eucaryotic and procaryotic cells; Basis of Classification, three, five

kingdom classification; Salient characteristics of some important group of microorganisms in relation to

food; Morphology, characteristics and life cycle of Viruses.

UNIT II

The nutritional requirements and types of microorganisms (Carbon, Hydrogen, nitrogen, phosphorus,

Oxygen and growth factors); Microbial Growth curve, Measurement of Growth; Factors effecting growth.

An Overview of Metabolism; The Breakdown of Glucose to Pyruvate and tricarboxylic acid cycle; Aerobic,

anaerobic respiration and fermentation.

UNIT III

Microbiology of carbon, nitrogen, phosphorus and sulphur transformations; Role of microorganisms in

organic matter degradation, maintenance of soil fertility and pest control; Microbiology of soil.

Microbiology of air. Microbiology of water.

UNIT IV

Importance of bacteria, yeast, molds in food industry; Overview of Microorganisms associated with

different fermented foods; Role of microorganisms in food borne infections and intoxications.

Recommended Readings: 1. Pelczar M. J., Chan E. C.S. & Kreig M.R. (1997) Microbiology McGraw-Hill.

2. Stainier R.Y. Ingraham J. L., Wheelis M. L. & Painter P. R. (2003) General Microbiology.

3. Tauro P. Kapoor K. K. & Yadav K. S. (1996) Introduction to Microbiology. New Age International Pvt.

Ltd. New Delhi.

4. Michael J. (Jr.) Pelczar (1993) Microbiology: Concepts & applications.

5. William Carroll Frazier (1967) Food Microbiology.

OUTCOMES: After the completion of the course, the students will be able to:

1. Know about microorganisms, history, diversity, classification and role of microorganisms in nature.

2. Understand about nutrition, growth and metabolism in microorganisms.

3. Learn about role of microorganisms in soil, air, water.

4. Appreciate the role played by microorganisms in the field of food.

Note for Paper Setters:

Nine questions are to be set by the examiner. Question number one (01) is compulsory and will be based

on entire syllabus i.e. all four units. It will contain seven (07) short answer type questions of two (02)

marks each. Out of remaining eight questions, a candidate is required to attempt four questions by

selecting one from each unit. All questions including compulsory question i.e. question number one shall

carry equal marks i.e. fourteen (14) marks each.

Mapping of Course Outcome (CO) and Program Outcome (PO):

BFT-201-L: General Microbiology

(S/M/W indicates strength of the correlation) S-Strong, M-Medium, W-Weak

Program Outcome (PO)

PO1 PO2 PO3 PO4 PO5 PO6 PO7

Co

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e O

utc

om

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O)

CO 1 S

CO 2 M S

CO 3 M

CO 4 M S

CO 5

BFT-203-L FOOD COMPOSITION AND ANALYSIS 4 + 0 + 0

OBJECTIVES:

1. To teach about carbohydrates, properties and types.

2. To provide awareness of simple, compound lipids and nutritional value, deterioration of lipids.

3. To impart knowledge of proteins and vitamins.

4. To give different methods of analysis of food components.

UNIT I

Carbohydrates: Introduction, General Properties, Monosaccharides, Oligosaccharides, Polysaccharides,

Nutritional Value of Carbohydrates, Commercial Sugar and Sugar Products, Qualitative Analysis and

Quantitative Analysis.

UNIT II

Lipids: Introduction, Simple Lipids and their Constituents, Compound Lipids, Derived Lipids, Nutritional

Value of Fats amd Fat Products, Commercial Fats and Fat Products, Deterioration of Fats, Analysis.

UNIT III

Protein: Introduction, Amino Acid and the Peptide Bond, Classification Of Proteins, Structure of Proteins,

Molecular Weight and Isoelectric Point of Proteins ,Analysis of Proteins; Vitamins: Introduction, Water-

Soluble Vitamins, Fat-Soluble Vitamins; Enzymes: Introduction, Nomenclature and Classification, Food

Enzymes.

UNIT IV

Weighing Devices, Visible and Ultraviolet Spectrophotometry, Thin-Layer Chromatography, pH,

Sampling, Moisture, Crude Fat, Crude Protein, Crude Fiber.

Recommended Readings: 1. Wang, D. (2012). Food Chemistry: Nova Science Publishers. 2. Chopra, H. K. & Panesar, P. S. (2010). Food chemistry: Alpha Science International Ltd, Oxford, U.K. 3. Coultate, T. P. (2009). Food: The Chemistry of Its Components (5 ed.): American Chemical Society. 4. Newton, D.E. (2009). Food Chemistry: Facts On File, Incorporated.

5. Damodaran, S., Parkin, K. L., & Fennema, O. R. (2007). Fennema's Food Chemistry: CRC Press,

Taylor and Francis group.


1. Know about carbohydrates ,types and nutritional value. 2. Understand structure, types of lipids and deterioration. 3. Appreciate the knowledge of proteins. 4. Learn about vitamins and their nature.








BFT-203-L: Food Composition and Analysis




Co

urs

e O

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O)

CO 1 S

CO 2 S

CO 3 S

CO 4 S

BFT-205-L ENGINEERING PROPERTIES OF FOODS 4 + 0 + 0

OBJECTIVES:

1. To impart knowledge physical, chemical and mechanical, thermal properties of food.

2. To describe thermal properties of food and experimental approaches to measure them.

3. To explain principle and measurement of dielectric and surface properties of food,

UNIT I

Mass, volume, area related properties of foods and their measurement techniques; Rheological properties of food: stress, strain, Hooke’s law, elasticity, Plasticity, ductility; flow behavior: Newtonian

and Non Newtonian fluid, Time dependent and independent flow behavior.

UNIT II

Thermal properties of food: specific heat capacity, thermal conductivity, enthalpy, thermal diffusivity,

experimental approach to measure thermal properties; Thermodynamic properties of food:

Thermodynamic food-water system, sorption energy, significance of thermal properties; Psychrometrics:

Properties of dry air, composition of air, specific heat of dry air, enthalpy of dry air, properties of water-

vapor, properties of air-vapor mixtures, psychometric chart, application of psychometric chart in food

processing.

UNIT III

Dielectric properties of food: principle, measurement, frequency and temperature dependence,

composition dependence of dielectric properties; assessment of food quality by using dielectric

properties, effects of processing and storage on dielectric properties of foods.

UNIT IV

Surface properties: surface tension, fundamental consideration, Gibbs adsorption equation and contact

angle measurement techniques; colorimetric properties of food: measurement of color, color spectrum

etc.

Recommended Readings:

1. Rao M. A., Rizvi S. S. H., Datta A. K. & Jasim A. (2014) Engineering properties of foods, 4th

edition, CRC Press.

2. Lewis M. J. (1990) Physical Properties of Foods and Food Processing Systems. Woodhead

Publishing.

3. Devahastin S. (2011) Physicochemical aspects of food engineering and processing, CRC

Publication.

4. Singh R. P. & Heldman D. R. (2009) Introduction to Food Engineering 4th edition, Academic Press.


1. Understand various physical and rheological properties of food and biomaterials.

2. Describe thermal properties and flow behavior of foods.

3. Explain psychrometrics, dielectric, surface and colorimetric properties of foods.

4. Judge the processing technique to be adopted for various foods according to their properties.


Nine questions are to be set by the examiner. Question number one (01) is compulsory and will be

based on entire syllabus i.e. all four units. It will contain seven (07) short answer type questions

of two (02) marks each. Out of remaining eight questions, a candidate is required to attempt four

questions by selecting one from each unit. All questions including compulsory question i.e.

question number one shall carry equal marks i.e. fourteen (14) marks each.


BFT-205-L: Engineering Properties of Foods




Co

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CO

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CO 1 S M

CO 2 S M

CO 3 M M M

CO 4

BFT-207-L HEAT AND MASS TRANSFER 4 + 0 + 0

OBJECTIVES:

1. To impart basic knowledge of thermal processing and mass transfer.

2. To describe the heat transfer mechanisms during the heating/cooling and heat exchangers

UNIT-I

Heat transfer in food processing operations, mean temperature difference; Concept of heat conduction,

Fourier's law of heat conduction, one dimensional steady state heat conduction equation for flat plate,

hollow cylinder, hollow sphere; Thermal conductivity measurement, effect of temperature on thermal

conductivity, conduction through liquids.

UNIT-II

Convection and Radiation: concept of heat transfer by convection, natural and forced convection, application of dimensional analysis for convection, equations for forced convection under laminar,

transition and turbulent conditions, equations for natural convection; Concept of thermal radiations, black body concept, Stefan Boltsman's law, concept of grey body, radiation between surfaces.

UNIT-III Heat Exchangers: parallel and counter flow heat exchangers, log mean temperature difference, single

pass and multipass heat exchangers, plate heat exchangers, number of transfer unit; Diffusion and mass transfer coefficients: molecular and eddy diffusion in gases and liquids, steady state diffusion

under stagnant and laminar flow conditions, diffusion in solids, concept of mass transfer coefficients. UNIT-IV

Absorption and Distillation: equilibrium and operating line concept in absorption calculations, types of contactors, methods of distillation, extractive and azeotropic, low pressure distillation, steam distillation; Extraction and leaching: equilibrium in ternary systems; Differential contact extraction equipment - spray, packed and mechanically agitated contactors, pulsed extractors, centrifugal extractors, solid-liquid equilibria, leaching equipment-batch and continuous types.


1. Binay K. Dutta (2001) Heat Transfer Principles and Applications, Prentice Hall of India. 2. Nag P. K. (2015) Heat and mass transfer, 3rd edition, McGraw Hill Publishers.

3. Rudramoorthy R. & Mayilsamy K. (2011) Heat and mass transfer, 2nd edition, Pearson

Publication.

4. Barhr H. & Stephan K. (2011) Heat and mass transfer, 3rd edition, Springer Publication.

5. Kamaraj G. & Raveendiran P. (2008) Heat and mass transfer, Scitech Publications.


1. Understand the concept of various modes of heat transfer during processing of food.

2. Understand the concept of mass transfer during processing operations.

3. Judge the processing technique to be adopted for various foods according to their heat and mass

transfer properties.

4. Understand various analytical techniques for distillation and extraction for foods.








BFT-207-L: Heat and Mass Transfer




Co

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CO

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CO 1 S M

CO 2 M M

CO 3 S M

CO 4 S M

BFE 205 P SKILLS AND INNOVTION LAB 0 + 0 + 2

Course Code: BFE 205 P

Course Credits: 0.0 [NC]

Mode: Practical

Contact Hours: 02 per week

Examination Duration: 03 Hours

Course Assessment Method: (Internal 30 & External 70).

This is a non credit course of qualifying nature. Internal

practical evaluation is to be done by course coordinator.

The end semester practical examination will be conducted

jointly by external and internal examiners.

Course objectives and Outcomes:

The objectives of this course are to enable students to:

1. Understand and identify the research topics related to food Technology through brain

storming sessions.

2. Propose a novel idea/modified technique after identifying the research work.

Lab Contents:

A group of 5-7 students are required to carryout a project related to current research and

development in the field of Food Technology. A group of students to propose a novel idea/

modified technique after identifying research work. They will work together to find a solution to

an identified problem such as development of novel formulation, improvement of an existing

formulation, design of an instruments, etc., using their innovative ideas.

The topic of the project will be finalized after presentation of an idea by the students before

DRC. The project report will be submitted by the students at the end of semester. The report of

the project will be evaluated by a committee of three experts/teachers including chairperson,

senior most professor and course coordinator.

Outcomes:

By the end of the course a student is expected to:

1. Understand the research analysis of issue/ problem on topics related to Food Technology.

2. Understand the techniques and tools used for research analysis.

3. Understand literature related to the research topic.

4. Communicate effectively the research topic through presentation / brain storming.

BFT-202-L PRINCIPLES AND METHODS OF FOOD PROCESSING 3 + 0 +

0

OBJECTIVES:

1. To teach basic principle of food processing and various type of food spoilage.

2. To teach about thermal food processing.

3. To teach low temperature food preservation.

4. To teach different preservation methods.

UNIT-I

Introduction to food processing: basic principles, importance of food processing and preservation;

classification of foods, types of food spoilage, viz. microbiological, enzymatic, chemical, physical and

their effects on food quality.

UNIT-II

High temperature processing: principles of thermal processing, pasteurization and sterilization, microbial

destruction in batch and continuous sterilization; methods of heat transfer, heat resistance in

microorganisms, factors affecting heat resistance in micro-organisms, Thermal Death Time (TDT) curve;

ultra heat treatment UHT processing; Industrial applications of canning and bottling: commercial canning

operation, spoilage of canned food and its quality evaluation; food irradiation (commercial applications,

quality/technological aspects); application of ultra violet (UV) rays in food, microwave heating, its

mechanism, effects and applications in food preservation.

UNIT-III

Low temperature processing: low temperature requirement for different foods, refrigeration, components

of refrigerators, chilling and freezing of food, freezing principles, low and fast freezing, freezing process,

determining freezing load, refrigeration systems, freezing rate, estimation of freezing time of foods, types

of freezers, thawing of frozen food, advantages of cold preservation.

UNIT-IV

Processing by moisture removal: evaporation, concentration and dehydration, drying operation, types of

dryers, their advantages and disadvantages, concentration of liquid food by evaporators, continuous,

multiple effect, falling and rising film evaporators, principles of freeze concentration, membrane processes

for liquid food concentration; water activity (aW) in foods: role of water activity in food preservation,

control of aW by addition of solutes and moisture removal, moisture sorption isotherm, measurements of

water activity; intermediate moisture food (IMF), principles, techniques of preservation; Use of

preservatives: Sugar and salt preservation, use of chemical preservatives in food, smoking, sulphur

fumigation and pickling, purposes and advantages.


1. Norman N. P., and Joseph H. H., (1997) Food Science 5th edition, CBS Publication, New Delhi.

2. Frazier W. C., and Westhoff D. C., (1996) Food Microbiology 4th Ed, Tata McGraw Hill Pvt. Ltd.,

New Delhi.

3. Fellows P. J., (2002) Food Processing Technology: Principles and Practice 2nd Ed, Woohead Pub. Ltd.

4. Sivasankar B., (2002) Food Processing & Preservation, Prentice Hall of India.

5. Khetarpaul N., (2005) Food Processing and Preservation, Daya Publications.


1 Understand the processing and spoilage of food product.

2. Understand methods of inactivation of micro-organisms at high temperature.

3. Apprehend ways of restriction of growth of microorganisms at low temperature.

4. Undersatnd the role of water activity in various food products.








BFT-202-L: Principles and Methods of Food Processing




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CO 1 S

CO 2 S M M M W

CO 3 S M M M

CO 4 S M M M

BFT-204-L PRINCIPLES OF FOOD ENGINEERING 3 + 0 +

0

OBJECTIVES:

1. To introduce the students to the area of Food engineering

2. To describe the basic concepts of material and energy balance, fluid dynamics, thermal process

calculations etc.

UNIT – I

Introduction to Food Engineering: units and dimensions; Material and energy balance: basic principles, process flow diagrams, total mass balance, component mass balance, problems related to material balance, heat balance and energy balance.

UNIT - II

Fluid Flow Principles: fluid statics and fluid dynamics, Bernoulli equation; Newtonian and non-Newtonian fluids, streamline and turbulent flow, fluid flow applications, measurement of pressure and velocity; Liquid transport system, pipelines and pumps for food processing plants, types of pipelines, positive displacement pumps, air-lift pumps, propeller pumps, centrifugal pumps and jet pumps, pump selection.

UNIT - III

Thermal Process Calculations: commercially sterile concept, concept of D, F and Z values, reference F value, effect of temperature on thermal inactivation of microorganisms, thermal process calculation for canned foods, calculation of processing time in continuous flow systems.

UNIT - IV

Refrigeration: introduction, refrigeration cycle, components of refrigeration systems: compressor, condenser, and expansion valve, mechanical refrigeration system, Freezing time calculations; Boiler design, working; Steam properties.


1. Batty J. C. & Folkman S. L. (1983) Food Engineering Fundamentals, John Wiley and Sons.

2. Singh R. P. & Heldman D. R. (2014) Introduction to Food Engineering, Academic Press.

3. Loncin M. & Merson R. L. (1979) Food Engineering Principles and Selected Applications,

Academic Press.

4. Toledo R. T. (2007) Fundamentals of Food Process Engineering, 3rd edition, Springer.

5. Ibarz A. & Gustavo Barbosa-Canovas V. (2003) Unit Operations in Food Engineering, CRC

Press.

6. Berk Z. (2009) Food Process Engineering and Technology, Academic Press.


1. Understand various basic aspects of food engineering.

2. Grasp the knowledge about fluid flow of foods.

3. Comprehend the thermal process calculations.

4. Understand the processing of foods by thermal and freezing process.








BFT-204-L: Principles of Food Engineering




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BFT-206-L Food Microbiology 3 + 0 + 0

OBJECTIVES:

1. To teach about the history and scope of food microbiology.

2. To learn about the role of microorganisms in different foods.

3. To impart knowledge of different fermented foods produced by microorganisms.

4. Describe the microbial spoilage and food borne diseases and their control.

5. Explain about HACCP, hurdle technology and its applications.

UNIT I

Introduction, history and scope of food microbiology; Source and types of microorganism associated with

food; Factors governing interaction between food and microorganisms; Importance of microorganism in

food industry.

UNIT II

Fermented foods from cereal, meat, fish, fruits, vegetables and milk; Single cell protein; Fermented

beverages - beer, vinegar and wine; Oriental foods.

UNIT-III

Foods microbiology and public health - Types of food poisonings, important features and control; Overview of algal, fungal and viral food borne illnesses.

UNIT-IV Microbial spoilage of milk, meats, fish and various plant products. Microbiology of spices. Control of Microorganisms & Food Preservation methods, HACCP & Hurdle Technology and its applications

Recommended Reading: 1. James M. J. (2000) Modern Food Microbiology, 5th Edition, CBS Publishers.

2. Barnart G. J. (1997) Basic Food Microbiology, CBS Publishers. 3. Adam M. R. & Moss M. O. (1995) Food Microbiology, New Age International Pvt. Ltd. Publishers.

4. Bibek Ray (1996) Fundamental Food Microbiology, CRC Press.


1. Understand about the concept of food microbiology

2. Familiarize various aspects of food spoilage by microorganisms

3. Familiarize application of microbiology in production of fermented foods.

4. Understand food borne diseases and their control.

5. Appreciate the role of HACCP and hurdle technology.








BFT-206-L: Food Microbiology




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BFT-208-L THERMODYNAMICS 3 + 0 + 0

OBJECTIVES:

1. To depict the theory and applications thermodynamics and thermodynamic properties in foods.

2. To explain the students about different laws of thermodynamics

3. To describe about the pure substances and real gases.

UNIT I

Basic Concepts: Macroscopic and microscopic approaches, thermodynamic systems, surrounding and boundary, thermodynamic property – intensive and extensive, thermodynamic equilibrium, state, path, process and cycle, quasi-static, reversible and irreversible processes, working substance; Concept of thermodynamic: work and heat, equality of temperature, zeroth law of thermodynamic and its utility, problems; First Law of thermodynamics: energy and its forms, energy and 1st law of thermodynamics, internal energy and enthalpy, PMMFK, steady flow energy equation, 1st law applied to non- flow process, steady flow process and transient flow process, throttling process and free expansion process, problems.

UNIT II

Second law of thermodynamics: limitations of first law, thermal reservoir, heat source and heat sink, heat engine, refrigerator and heat pump, kelvin- planck and clausius statements and their equivalence, PMMSK, Carnot cycle, Carnot heat engine and Carnot heat pump, Carnot theorem and its corollaries; Thermodynamic temperature scale; Entropy, Clausiusc inequality, principle of entropy increase, temperature entropy plot, entropy change in different processes, problems; Introduction to third Law of thermodynamics. availability and irreversibility: high and low grade energy, availability and unavailable energy, loss of available energy due to heat transfer through a finite temperature difference, dead state of a system, availability of a non-flow or closed system, availability of a steady flow system, Helmholtz and Gibb’s Functions, effectiveness and irreversibility, second law efficiencies of processes & cycles, problems.

UNIT III

Pure Substance: pure substance and its properties, phase and phase transformation, vaporization, evaporation and boiling, saturated and superheat steam, solid – liquid – vapour equilibrium, T-V, P-V and P-T plots during steam formation, properties of dry, wet and superheated steam, property changes during steam processes, temperature – entropy (T-S) and enthalpy – entropy (H-S) diagrams, throttling and measurement of dryness fraction of steam, problems.

UNIT IV

Ideal and Real Gases: concept of an ideal gas, basic gas laws, characteristic gas equation, Avogadro’s law and universal gas constant, P-V-T surface of an ideal gas; Vander Waal’s equation of state, reduced co-ordinates, compressibility factor and law of corresponding states; Mixture of gases, mass, mole and volume fraction, Gibson Dalton’s law, gas constant and specific heats, entropy for a mixture of non-reactive gases, problems; Thermodynamic relations: Maxwell relations, Clapeyron equation, relations for changes in enthalpy and internal energy & entropy, specific heat capacity relations, Joule Thomson coefficient & inversion curve.

Reference Readings:

1. Jones & Dugan (1995) Engineering Thermodynamics, Prentice Hall of India. 2. Radhakrishnan E. (2006) Fundamentals of Engineering Thermodynamics, 2nd edition, Prentice Hall of

India. 3. Rao Y. V. C. (1994) Theory and Problems of Thermodynamics, Wiley Eastern Ltd. 4. Arora C. P. (2001) Thermodynamics, Tata McGraw Hill. 5. Nag P. K. (2005) Engineering Thermodynamics, Tata McGraw Hill.


1. Grasp the basic concept of thermodynamic system.

2. Understand the laws of thermodynamics

3. Comprehend the principles of engine systems.

4. Understand the properties of pure substances and real gases.








BFT-208-L: Thermodynamics




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BFT-210-L TECHNOLOGY OF FROZEN FOODS 4 + 0 +

0

OBJECTIVES:

1. To teach about the mechanism and operation of freezing.

2. To teach about various equipment and process used in freezing..

3. To impart knowledge about quality and safety aspect of various frozen products..

4. To teach student about various packaging requirement of frozen food.

UNIT-I

Current status of frozen food industry in India, physical aspect of freezing process: heat transfer during

freezing, freezing time, convective (air freezing, brine freezing, cryogenic freezing) and conductive

processes (contact and scraped freezers) of freezing, changes during freezing, glass transitions,

thermophysical properties of frozen foods, freezing load, Individual Quick Freezing (IQF); freezing time

calculations.

UNIT-II

Innovation in freezing process, freeze concentration, dehydrofreezing, freeze drying, cryogenic freezing,

freeze damage, changes during frozen storage, thawing techniques and microbial quality of thawed foods;

Freezing methods and equipment, cold store design, transportation of frozen foods, retail display

equipments, household refrigerators and freezers, monitoring and control of the cold chain.

UNIT-III

Quality and safety of frozen foods: quality and safety of frozen meat, fish, poultry and their products,

quality and safety of frozen vegetables, fruits, dairy products, ready meads, bakery products, eggs and eggs

products; sensory analysis and shelf-life evaluation of frozen foods.

UNIT-IV

Packaging of frozen foods: Introduction to frozen food packaging, different materials used for packaging,

packaging machinery; Recent trends in frozen food packaging: active packaging, intelligent packaging,

vacuum packaging and application of edible films on frozen foods.

Recommended Books:

1. Hui Y. H., Legarretta I. G., Lim M. H., Murrell K.D. & Nip W. (2004) Handbook of Frozen

Foods, CRC Press.

2. Sun D. (2011) Handbook of Frozen Food Processing and Packaging, Second Edition, CRC Press.

3. Evans J. A. (2011) Frozen Food Science and Technology, Wiley-Blackwell.


1. Understand about the concept of freezing.

2. Acquire knowledge about equipment and process used for food freezing.

3. Understand maintenance of quality of frozen food.

4. Choose and use any packaging material for frozen food.








BFT-210-L:Technology of Frozen Foods




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BFT-212-L FOOD NUTRITION 4 + 0 + 0

OBJECTIVE:

1. To develop the basic knowledge in the area of human nutrition.

2. To appreciate the relationship between food, nutrients function and contribution of nutrients to health

of individuals.

3. To make best use of available nutrients in order to full fill the requirements of balanced diet for the

consumers.

4. To familiarize the students about the nutritional daily requirements of various age groups as per ICMR,

FA.

UNIT-I

Scope, concepts and importance of nutrition; definition of various terms related to nutrition, food, nutrients, health, human digestive system; nutrients: classification, functions, sources & requirement of carbohydrates, proteins, lipids, water, vitamins and minerals and deficiency.

UNIT-II

Energy - definition, units of measurement of energy, basal metabolic rate (BMR), specific dynamic action (SDA) of foods, factors affecting BMR and respiratory quotient (RQ), Balanced diets, recommended dietary allowance (RDA) reference man and woman, diets for different age groups, role of diet in diseases; dietary Fiber and their functions.

UNIT-III

Nutrition - role of nutrition in pregnancy and lactation, infant nutrition, childhood nutrition, geriatric nutrition; Nutrition of special groups (space, sports): significance, factors to be considered while planning diets for sports persons; Malnutrition and its types, epidemiology of under nutrition and over nutrition, nutrition infection and immunity, nutrition education.

UNIT-IV

Role of different organizations in maintaining health and nutritional status, national and international agencies; nutritional policies like food for work, mid-day meals, integrated child development services (ICDS) vitamin A and Iron, prophylaxis, measures; Existing food fads and fallacies & how to overcome.


1. Joshi S. A., (1992) Nutrition and Dietetics Tata Mc Grow- Hill publishing Company Ltd., New Delhi

2. M. Swaminathan, Vol I & II Foods and Nutrition NIN Publications

3. Manay S., and Shadksharawamis N., Food: Facts and Principles, New Age International Pvt. Ltd.,

New Delhi.

4. Mann J., and Truswell S., (2007) Essentials of Human Nutrition 3rd Ed. Oxford University Press,

2007.

5. Khanna (1997) Textbook of Nutrition and Dietitics, Phoenix Publisher House Pvt. Ltd., New Delhi.

6. Eastwood M. S., (2003) Principles of Human Nutrition 2 ed, Blackwell Publishers.


1. Comprehend various aspects of food nutritional requirements and concept of balance diet.

2. Understand the physiological and metabolic functions of nutrients.

3. Understand the health benefits of foods.

4. Apprehend the nutritional daily requirements of various age groups as per ICMR.








BFT-212-L: Food Nutrition




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BFT-214-L TECHNOLOGY OF TRADITIONAL FOODS 4 + 0 + 0

OBJECTIVES:

1. To teach about diversity of foods used during specific occasions.

2. To impart the knowledge of traditional processing methods and equipments used.

3. To provide information about Indian regional food habits.

4. To teach the transitional commercialization of Indian foods.

5. To teach about health aspects of traditional and modern junk foods

UNIT I

Traditional methods of milling grains – rice, wheat and corn – equipments and processes as compared to

modern methods. Equipments and processes for edible oil extraction, paneer, butter and ghee

manufacture – comparison of traditional and modern methods. Traditional methods of food

preservation– sun-drying, osmotic drying, brining, pickling and smoking.

UNIT II

Typical breakfast, meal and snack foods of different regions of India. Regional foods that have gone Pan

Indian / Global. Popular regional foods; Traditional fermented foods, pickles and preserves, beverages,

snacks, desserts and sweets, street foods; IPR issues in traditional foods.

UNIT III

Commercial production of traditional breads, snacks, ready-to-eat foods and instant mixes, frozen foods

– types marketed, turnover; role of national and multinational companies; commercial production and

packaging of traditional beverages such as tender coconut water, neera, lassi, buttermilk, dahi.

Commercial production of intermediate foods – ginger and garlic pastes, tamarind pastes, masalas (spice

mixes), idli and dosa batters.

UNIT IV

Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient

composition, bioactive components; traditional foods used for specific ailments /illnesses.


1. Sen, Colleen Taylor “Food Culture in India” Greenwood Press, 2005.

2. Davidar, Ruth N. “Indian Food Science: A Health and Nutrition Guide to Traditional Recipes: East West

Books, 2001.


1. Understand about Indian traditional foods used during different rituals.

2. Develop modern food with traditional flavor and nutrition.

3. Understand the needs of modern society to make safe and healthy ready to use formulations.

4. Apprehend the knowledge of nutrients bioactive components of traditional foods for specific illness.








BFT-214-L: TECHNOLOGY OF TRADITIONAL FOODS

B (S/M/W indicates strength of the correlation) S-Strong, M-Medium, W-Weak



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BFT-301-L UNIT OPERATIONS IN FOOD PROCESSING 3 + 0 + 0

OBJECTIVES: 1. To provide basic understanding of the various unit operations involved in food processing.

2. To familiarize the students with the size reduction, and mixing operations of different types of foods necessary in the processing of foods.

3. To familiarize the students with the various equipments used for filtration and evaporation. 4. To explain the dehydration, drying curve, freeze drying and equipments required for carrying out

these operations.

UNIT I Material handling – theory, classification of various material handling equipments – conveyors (gravity and powered conveyors), elevators (bucket and screw type elevators), pneumatic conveyors; Cleaning – types of contaminants, methods of cleaning- dry cleaning methods: screening, aspiration, magnetic cleaning and abrasive cleaning, wet cleaning methods: soaking, spray washing, flotation washing and ultrasonic washing, combination methods.

UNIT II Sorting and grading: advantages, methods; Size reduction- benefits, forces, criteria, energy requirement by Rittinger law, Kick’s law, Bond’s law, mode of operation of size reduction equipment – open circuit and closed circuit grinding, free crushing, choke feeding and wet milling; Size reduction of solid foods, fibrous foods and liquid foods; Effects of size reduction on solid and liquid foods; Sieving- terminology, effectiveness of screen, particle size analysis, fineness modulus, equipments.

UNIT III Mixing- terminology, equipments – mixers for liquids of low or moderate viscosity (Paddle agitators, turbine agitators and propeller agitators), mixers for high viscosity pastes (pan mixer, horizontal mixer and dough mixer), mixers for dry solids (tumbler mixer & vertical screw mixer), effects of mixing on foods; Filtration- terminology (feed slurry, filtrate, filter medium, filter cake and filter); Methods/equipments: pressure filtration, vacuum filtration and centrifugal filtration; Expression- factors affecting efficiency, methods of expressing the liquid from solid-liquid food system – hydraulic pressing, roller pressing and screw pressing;

UNIT IV Evaporation- functions, factors affecting the rate of heat transfer, factors influencing the economics of evaporation, equipments – open pans, horizontal tube, vertical tube and plate evaporator, single and multiple effect evaporators; Dehydration- objectives, terminology, basic theory, drying curves; Dehydration systems- Tray drier, tunnel drier; Drying time calculations; Freeze drying- conventional drying vs. freeze drying, equipments used. Recommended Reading: 1. Earle R. L. (1983) Unit Operations in Food Processing, 2nd Edition, Pergamon Press. 2. Singh R. P. & Heldman D. R. (1984) Introduction to Food Engineering, Academic Press. 3. Toledo R. T. (1980) Fundamentals of Food Process Engineering, AVI Publication. 4. Saravacos G. D. and Maroulis Z. B. (2011) Food process engineering operations: contemporary food

engineering series, CRC Press, Boca Raton.

5. Das H. (2005) Food processing operations analysis, Asian Books Publications, New Delhi.

6. Berk Z. (2013) Food process engineering and technology, 2nd edition, Academic press, New Delhi.

OUTCOMES:

After completion of the course, the students will be able to:

1. Develop the understanding of material handling.

2. Understand the processing of foods in terms of common unit operations like size reduction, mixing,

and separation.

3. Apply his computational skills in calculating the energy required in size reduction, dehydration.

4. Understand the construction, working and applicability of various size reduction, mixing and separation

equipments.

5. Able to understand the principle and application of dehydration and freezing.








BFT-301-L: Unit Operations in Food Processing




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BFT-303-L PROCESSING OF GRAINS 3 + 0 + 0

OBJECTIVES:

1. To impart basic understanding of structure and composition of major cereals.

2. To elucidate the various equipments used in cereal processing.

3. To make student aware on various products and by-products of various cereals.

4. To make students aware of the detailed manufacturing technologies of cereals consumed in daily life in

food industries.

UNIT I

Status, production and major growing areas of cereals in India and world, structure and chemical

composition of various cereals.

UNIT II

Wheat - varieties, structure, composition and quality characteristics, wheat milling process, conditioning

and tempering, equipments in wheat milling- disc mill, hammer mill, roller mill; Functionality of wheat

flour components- composition and classification of protein, protein, lipids and starch functionality in

bakery products; Extruded wheat products; Pasta products.

UNIT III

Paddy - structure, composition, nutritional value, threshing, paddy drying and storage parboiling

processes- drying, milling operations-flow chart- pre cleaners, shellers and hullers, separators, polishers,

rice mill yields and loss at different stages of milling, processed rice products.

UNIT IV

Corn- types and nutritive value, dry and wet milling, manufacture of value-added products; Barley:

composition and quality characteristics, malting process and industrial applications of barley malt; Oats-

composition, nutritional value, milling and food uses; Sorghum- composition, nutritional value, threshing,

dehulling and milling, sorghum based products; Millets- types, importance of millets.


1. Kulp K.. (2000) Handbook of Cereal Science and Technology, Second Edition. CRC Press.

2. Dendy D. A. V. & Dobraszczyk B. J., (2001) Cereal and Cereal Products. Aspen

3. Kent, N.L., Technology of Cereals, CBS Publisher

4. Tanley A. Watson and Paul E. Ramstad: Corn Chemistry and Technology, ADCC, USA.

5. Julliano, B.O., Rice Chemistry and Technology, AACC, USA.

6. Wheat, rice, corn, oat, barley and sorghum processing handbook, Asia pacific business press, New Delhi.

7. Pomeranz Y. (1988) Wheat: chemistry and technology, American Association of cereal chemists,

Minnesota.

OUTCOMES: After completion of the course, the students will be able to:

1. Comprehend the structure and composition of cereals.

2. Understand the processes for the preparation of various types of products from cereals.

3. Identify suitable equipments required for processing of cereals.

4. Comprehend the detailed manufacturing technologies of cereals consumed in daily life in food industries








BFT-303-L: Processing of Grains




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BFT-305-L FRUITS AND VEGETABLES PROCESSING 3 + 0 + 0

OBJECTIVES:

1. To train the students in the field of Fruit and Vegetable Processing and

2. To make aware a student with knowledge of the basic post harvest biological, chemical, physiological and

metabolic processes and changes in fruits and vegetables.

3. To enable the students learn different preservation techniques to curb post-harvest losses in the field

of agriculture.

4. To explain processing technology of jam, jelly and marmalades

UNIT-I

Scope of fruit and vegetable processing industry in India - present status, constraints and prospects.

Definition of fruits and vegetables – classification, types and importance in our diet; Post harvest

technology and its significance, structure and composition of fruits and vegetables - chemical

composition and nutritive value, pre-harvest factors affecting post-harvest quality of fruits and

vegetables

UNIT-II

Physiological development – fruit ripening, respiration, role of ethylene, fruit Maturity - Definition,

methods of maturity determination, maturity indices for selected fruits and vegetables. Chemical

changes during maturation. Methods of storage- controlled atmospheric storage (CAS), modified

atmospheric storage ( MAS) and Hypobaric.

UNIT-III

Pre-processing operations: equipments, cleaning methods, sorting, grading, peeling and blanching,

methods of precooling, minimal processing of fruits and vegetables, packaging of fruits and vegetables.

UNIT-IV

Processing technology of jam, jelly and marmalades, fruit preserves and candied fruits, chutneys, pickles,

pickling with vinegar and fermentation – sauerkraut, sauces and ketchups Processing technology of fruit

beverage - unit operations involved in preparation of fruit beverage, types of beverages, processing

technology of beverages- juice, ready to serve (RTS), nectar, cordial, squash, crush, processing of syrups,

fruit juice concentrate, fruit juice powder, carbonated beverages, fruit cheese, fruit leather, FPO

specification.


1. Giridharlal, Siddappa and Tandon., Preservation of fruits and vegetables. ICAR, New Delhi.

2. Srivastava. P., R., and Sanjeev Kumar. Fruit and vegetable preservation - 3rd Edition. International

Publishers, Delhi.

3. Thompson, A.K., (2003). Fruits and vegetables; Harvesting, handling and storage. Blackwell Publishing.

4. Norman. N. Potter Food Science.CBS publishers and distributors, New Delhi.

5. Hui, Y. H., (2006). Handbook of fruits and fruit processing. Blackwell Publishing.

6. Arthey, David, Arhurst, Philip, R., (2005). Fruit processing- Nutrition, products and quality

management, 2nd edition. Springer.


1. Understand the structure and composition of fruits and vegetables and their role in nutrition.

2. Apprehend different operations like cleaning, grading, peeling concentration and different aroma

recovery systems.etc involved in processing fruits and vegetables

3. Grasp the concept of quality in relation to fruit and vegetable based products.

4. Understand the processing and preservation techniques for fruits and vegetables to improve the shelf

life.








BFT-305-L: Fruits and Vegetables Processing




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BFT-307-L BIOPROCESS ENGINEERING 4 + 0 +

0

OBJECIVE:

1. To impart knowledge of kinetics of microbial growth, fermentation and production of metabolites.

2. To explain the design and operation of fermenter.

3. To describe downstream processing and product recovery.

UNIT-I

Kinetics of microbial growth and death: definition, fermentation kinetics rate of cell synthesis, product

formation and effect of environment, types of kinetics, batch and continuous type, control measures,

instrumentation and fermentation economics.

UNIT-II

Simple enzyme kinetics: simple kinetics model for enzyme substrate interaction. Derive the equation of

Michelin Menton for reaction rate, product formation and calculation of Km and V max values; complex

enzyme kinetics: oxidation – reduction form of enzymes, observed apparent rate constant, factors

affecting the inhibition, competitive, non competitive inhibition, substrate interaction; kinetics pattern of

various fermentations: classification of kinetics pattern, as per different scientists, simple, simultaneous,

consecutive, stepwise, complex reactions and their examples.

UNIT-III

Air sterilization, aeration and agitation: definition, thermal death time, media heat sterilization,

advantages of continuous sterilization. aeration and agitation: oxygen requirement of industrial

fermentations, determination of K La Value, factors affecting K La value. Fermenter: design, operation

and their problems during Scale up, management of cellular process.

UNIT-IV

Downstream processing and product recovery: separation techniques like adsorption, chromatography,

precipitation, ultra filtration etc., purification techniques: spray drying, fluidized bed drying etc, Product

formation for value added products using bioconversions techniques, production of antibiotics, economic

process, utilization of byproducts through bioconversion, present mode of utilization and their nutritional

value.


1. Shuichi Alba, Arthur E., Humphrey and Nancy F., Millis Biochemical Engineering

2. Baily J.E., and Ollis D.F., (1997) Biochemical Engineering Fundamentals, McGraw Hill Book Co.

3. Shuler M. L., and Kargi F., (2002) Bioprocess Engineering – Basic Concepts Second Edition, Prentice

Hall

4. Lee J. M., Fundamentals of biochemical engineering

5. Ghose T.K., (1990), Bioprocess Computations in Biotechnology Ellis Harwood Ltd.


1. Understand the operation and maintenance of fermenter.

2. Understand production of various microbial products by fermentation.

3. Comprehend the bioconversion and their recovery.

4. Understand the role of enzymes in food industry and their production.








BFT-307-L: Bioprocess Engineering




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BFT-309-L TECHNOLOGY OF FATS AND OILS 4 + 0 + 0

OBJECIVES:

1. To provide basic knowledge about composition of fats/oils and their importance and functions in foods.

2. To explain different methods of extraction of fat/oil and different types of extractors.

3. To describe different refining methods, used for oils/fats and techniques to minimize losses.

4. To impart knowledge about the preparation of different products viz shortenings, margarine, salad

dressing and mayonnaise.

UNIT-I

Status of oils and fats in Indian economy, importance of fats and oils in foods; Sources, chemical

composition and properties of fats and oils (plant and animal origin); Fats in diet, nutrition and disease,

pretreatment and storage of oil seeds, reversion and rancidity of fats and oils, causes and prevention.

UNIT-II

Extraction of oils: cold pressing and hot pressing, solvent extraction, rendering-removal and recovery of

solvent form miscella, removal and recovery of solvent from extracted residue; Refining of oil;

neutralization, degumming, bleaching, alkali refining, deodorization, winterization of oil, hardening of oil,

generation and storage of hydrogen, production and regeneration of catalysts, filtration of hardened oil;

Production of palm oil –rice bran oil, soybean oil, modifications of the properties of oils and fats including

chemical and biotechnological processes, toxicity of frying oil, detection of adulteration.

UNIT-III

Animal fats: industrial application; Lards, tallow: physical nature, production and storage, production of

margarine, partial sterilization, emulsification, chilling, kneading and cooling; Incorporation of salt and

coloring agent, confectionery plastic fat, application of plastic fat in bakery, confectionary (including

cocoa butter replacers), shortening processing.

UNIT-IV

Preparation of various products including different shortenings, margarine, salad dressing and

mayonnaise, imitation of dairy products low calorie spreads; By-products of fat/oil processing industries –

oil seed protein isolates; quality standards of edible oils and fats; Antioxidants and rancidity of fats and

oils

Recommended books

1. Swern D., (1982), Bailey’s Industrial Oil and Fat Products, Vol 1 & 2, 4th ed, John Wiley & Sons.

2. Devine J., & Williams P.N., (1961), The Chemistry & Technology of Edible Oils and Fats, Pergamon

Press.

3. Weiss T. J., (1983) Food Oils and their Uses, AVI.

4. Kirschentiuer, H.G., (1944), Fats and Oils, Reinhold Publishing Corporation, New York.

5. Weiss, T. J., (1970), Food oils and their Uses. The AVI Publishing Company, Inc., Westport,

Connecticut.


1. Comprehend the importance and compositions of different fats.

2. Grasp the knowledge about the different methods of extraction.

3. Understand different methods of refining.

4. Understand various quality parameters in controlling the quality of fat.








BFT-309-L: Technology of Fats and Oils




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BFT-311-L TECHNOLOGY OF BEVERAGES 4 + 0 + 0

OBJECTIVES:

1. To provide information about importance of beverage and status of beverage industry in India

2. To familiarize the students with different types of beverages and their formulation.

3. To depict knowledge about the alcoholic beverages and their processing.

4. To elucidate about the changes occurring during processing of both alcoholic and non-alcoholic

beverages.

UNIT-I

Beverages - classification, prospect and scope of beverage industry in India; Technology of alcoholic and

non-alcoholic beverages and its manufacture; Microbial changes during malting, brewing, hopping,

fermentation, ageing, maturation & packaging.

UNIT-II

Processing of black and white varieties of grapes: worth formation, fermentation and packaging of wine,

study of different type of wine like sherry, port; Type of wine on basis of alcohol content.

UNIT-III

Fruit beverages and drinks; Technology of soft drinks ingredients; role of soft drinks in Indian market,

fruit beverages like fruit juice, squash, nectar, carbonated beverages, RTS (Ready to serve), mocktails,

cocktails and additives for fruit based beverages.

UNIT-IV

Coffee: production practices, structure of coffee/cherry, coffee processing including roasting, grinding,

brewing extraction, dehydration, instant coffee; Tea: tea leaf processing, black, green, red, yellow,

oolong, instant tea; Effective application of quality controls- sanitation and hygiene in beverage industry.


1. Ashurst P. R. (2005) Chemistry and technology of Soft drink and fruit juices, 2nd edition, Blackwell

Publishing Ltd.

2. Steen D. P. & Ashurst P. R. (2000) Carbonated soft drinks – Formulation and manufacture, Blackwell

Publishing Ltd.

3. Manay S. N. & Shadakdharaswamy M (2000) Foods – Facts and Principles, 3rd edition New, Age

International Pvt. Ltd.

4. Bamforth C. W. (2005) Food, fermentation and microorganisms, Blackwell Science Publishing Ltd.

5. Bamforth C.W. (2006) Brewing New Technology, CRC Press, Woodhead Publishers.

6. Hui Y. H. (2012) Handbook of Plant Based fermented technology & Beverages, Taylor & Francis

Group.


1. Apprehend the technology of carbonated soft drinks.

2. Understand about the processing of different types of tea and coffee.

3. Grasp the technology of production of alcoholic beverages.

4. Understand about the physical, chemical and biological changes occurring in the processing and

storage of both alcoholic and non-alcoholic beverages.








BFT-311-L: Technology of Beverages




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BFT-302-L STATISTICAL QUALITY CONTROL FOR FOOD INDUSTRY 2+0+0

OBJECTIVES:

1. To provide basic understanding about different statistical methods.

2. To exemplify the statistical basis of chart, control chart for variables and attributes, PCA.

3. To impart basic understanding of sampling and different sampling techniques.

UNIT I

Statistical terms and notations, frequency distribution, frequency curve, measures of central tendency

and dispersion, Binomial and poission distribution; Introduction to sampling.

UNIT II

Statistical Methods: normal distribution, test of significance, null hypothesis, types of error, level of

significance and degree of freedom, steps involved in testing of hypothesis, z-test, t-test for testing

sample mean and difference between two means, paired t- test, chi-square test for testing goodness of

fit and independence of attributes in 2×2 contigency table, yates correction, F-test, analysis of variance,

correlation and regression analysis.

UNIT III

Statistical quality control: Introduction, advantages and limitations; Techniques of statistical quality

control, control charts for variations, x¯ and R chart, control chart for attribution, c chart, p chart, np

chart; consumer risk, producer risk; Acceptance quality level (AQL); Lot tolerance percentage quality level

(LTPD), process average fraction defective. Operative characteristic curve, simple and double sampling

plans for prepackaged foods.

UNIT IV

How to use excel; Computer aided statistical tools designs: SPSS, RSM, PCA.


1. Rangana (1995) Food Quality Assurance.

2. Hubbard M. R. (2005) Statistical quality control for food industry, Springer Publishers.

3. Gupta S. P. (2006) Statistical Methods.

4. Gupta S. C. & Kapoor V. K. Statistical Methods.

5. Gupta S. C. & Kapoor V. K. Fundamentals of Applied Statistics.

6. Sharma J. K. (2005) Business Statistics.


1. Acquire basic concept and ideas of Statistical quality control and different Statistical methods.

2. Understand basics of control chart for variables and for attributes with its application, concept of

Process Capability Analysis (PCA).

3. Solve the problems regarding measures of central tendency and measures of dispersion and problems

related to chi square test, analysis of variance, regression analysis.

4. Understand concept of sampling, sampling distribution and its application.








BFT-302-L: Statistical Quality Control For Food Industry




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BFT-304-L MEAT, FISH AND POULTRY PROCESSING 3 + 0 + 0

OBJECTIVES:

1. To describe the muscle composition, structure and properties of meat muscle.

2. To explain the structural changes that take place post-mortem during conversion of muscle to meat.

3. To illustrate the manufacture and handling of meat products and to assess the factors that affects the

safety and quality of meat products.

4. To describe the manufacture and handling of egg and poultry products and to assess the factors that

affects the safety and quality of poultry products.

5. To illustrate the manufacture and handling of fish and fish products and to assess the factors those affect

the safety and quality of fish and fish products.

UNIT I

Status and scope of meat and poultry industry in India; Muscle- structure, chemical composition and

physico-chemical properties of meat muscle, nutritive value, conversion of muscle into meat;

Slaughtering of animals and poultry, post-mortem inspection and grading of meat; Factors affecting post-

mortem changes, properties and shelf life of meat; Meat tenderization - natural and artificial methods.

UNIT II

Processing and preservation of meat - mechanical deboning, aging or chilling, freezing, pickling, curing,

cooking and smoking of meat; Thermal processing- canning of meat, retort pouch, dehydration and

irradiation; Meat Products - uncooked comminuted and restructured meat products, sausages, meat

emulsions, dried meats, intermediate moisture meats and meat extracts, ready to eat (RTE) meat

products. Meat plant sanitation and waste disposal.

UNIT III

Poultry products: types, chemical and nutritive value of poultry meat; Poultry handling and dressing:

inspection of birds, poultry slaughter and dressing, factors affecting quality of poultry; Egg: structure,

composition and nutritive value of eggs, changes in egg due to aging; Quality evaluation of eggs, candling,

albumen index, haugh unit, yolk index; Egg preservation: grading of eggs, whole egg preservation,

pasteurization, dehydration, freezing; Egg products: egg powder, value added egg products (Meringues

and Foams etc.), packaging of egg and egg products.

UNIT IV

Fish products - production of fish meal, fish protein concentrate, fish liver oil, fish paste and fish sauce

and other important by products; Quality control of processed fish; Fish processing; By-product

utilisation: By-products and wastes from meat and poultry industry; HACCP in meat industry.


1. Mead G. (2004) Poultry Meat Processing and Quality, Woodhead Publishers.

2. Panda P. C. (1992) Text Book on Egg and Poultry Technology, Vikas Publishers.

3. Sahoo J. & Chatli M. K. (2016) Textbook on Meat, Poultry and Fish Technology, Daya Publishing

House.

4. Kerry J. P. (2012) Advances in Meat, Poultry and Seafood Packaging, Woodhead Publishing

Limited.

5. Vikas Nanda (2013) Meat, Egg and Poultry Science and

Technology, I.K. International Publishing House Pvt. Ltd.,

New Delhi, India 6. Hui Y. H. (2012) Handbook of meat & meat processing, 2nd Edition, CRS Press.


1. Understand the muscle composition, structure and properties of muscle meat.

2. Understand the process of manufacturing of various value added meat, poultry and products.

3. Understand the process of manufacturing of various value added fish products.

4. Learn about the various food standards in relation to meat, fish, poultry and egg.








BFT-304-L: Meat, Fish and Poultry Processing




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BFT-306-L FERMENTATION TECHNOLOGY 3 + 0 + 0

OBJECTIVES:

1. To provide the knowledge of basic principles, types of fermentations.

2. To provide information about isolation, use of microorganisms in fermentation industry.

3. To impart knowledge of structure, components, design, types of fermenters.

4. To train about upstream processes during metabolite production.

5. To teach about methods of recovery of products, value addition and waste treatment.

UNIT I

Introduction, history, scope and principle components of fermentation technology; Types of

fermentation. Growth kinetics during fermentations; Isolation & screening of microorganisms used in

fermentations; Media for industrial fermentation, criteria used in media formulation, sterilization, raw

materials.

UNIT II

Fermenter Design: bioreactor configuration, design features, criteria in Fermenter design, requirement

for aeration and mixing, energy transfer; Other fermenter designs- tube reactors, packed bed reactors,

fluidized bed reactors, cyclone reactors, trickle flow reactors; Measurement and control of fermentation

parameters.

UNIT III

Fermentation Systems: Batch and Continuous system, Fed batch culture, solid substrate fermentation;

Production and recovery of primary and secondary metabolites: industrial alcohol, citric acid, acetic acid,

lactic acid, acetone- butanol fermentation, amino acids- lysine & glutamic acid production, enzymes,

antibiotics (penicillin and tetracycline); oriental fermented foods vitamins.

UNIT IV

Methods of separation, purification and formulation of metabolites; Principles of overproduction of

primary and secondary metabolites with relevant examples; Application of fermentations for value-

addition; Waste production, types utilization for production of useful products; Waste treatment

systems, aerobic and anaerobic systems for wastes from industry.


1. Godfrey T., and West S., (1996) Industrial enzymology, Stockholon Press, New York.

2. Pandey A., (1994) Solid state fermentation, New Age, Publishers. New Delhi.

3. Cruger W., and Kruger (2002), Biotechnology –A Textbook of Industrial Microbiology, 2ndEdition,

Panima Publishing Corporation, New Delhi

4. Ward O. P., (1999), Fermentation Biotechnology – Principles, Process and Products. Prentice Hall

Publishing, New Jersey.


1. Understand the scope of fermentation technology in food industry.

2. Learn about parts, design and working of fermenters.

3. Describe about cultivation techniques of industrial microorganisms.

4. Learn about production of primary and secondary metabolites.








BFT-306-L: Fermentation Technology




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BFT-308-L TECHNOLOGY OF MILK AND MILK PRODUCTS 3 + 0 + 0

OBJECTIVES:

1. To provide basic knowledge on milk composition and its various properties.

2. To familiarize students about various unit operations involved in the processing of milk.

3. To impart knowledge about the process of manufacturing of various milk products.

4. To explain about cleaning and sanitation of dairy industry.

UNIT-I

Current status of Indian dairy sector: production, utilization and per capita consumption of milk; Milk:

definition, types of milk, composition, nutritive value of milk and milk products; Milk properties: physical,

chemical and thermal properties like density, acidity, redox potential, specific gravity, thermal

conductivity; Milk processing: reception, pasteurization (LTLT, HTST), homogenization, sterilization,

aseptic packaging.

UNIT-II

Cream separation, equipment used; Butter: definition, butter-making process, overrun, defects in

cream & butter; Technology of ice-cream: composition of ice-cream, methods of preparation;

Evaporated and concentrated milks: water and solid balance, boiling point elevation; Dried

milks: dried whole milk, dried non-fat milk/SMP; milk drying system (film, roller, drum, spray, foam

spray drying).

UNIT-III

Cultured milk and milk products: types and manufacturing process; Cheese: technology of different

varieties of cheese manufacturing (cheddar & mozarella), changes during ripening; manufacture of

processed cheese, defects in cheese; Introduction to traditional dairy products: rabri, kulfi, srikhand, mawa,

channa, paneer, ghee.

UNIT-IV

Value addition and by-products utilization: fortified milk and milk products such as minerals and vitamins

fortified milk; Low fat, low lactose and low cholesterol milk products; Utilization of whey, caseinates etc;

Cleaning and disinfections in a dairy industry: terms, definitions, cleaning and disinfection agents and

processes; Cleaning in Place (CIP) and Cleaning out of Place (COP).


1. Vaclavik V. A. & Christian E. W. (2003) Essentials of food science. 2nd edition, Springer

International.

2. Spreer E. (1998) Milk and dairy product technology, Marcel Dekker Inc.

3. Smit G. (2003) Dairy processing - improving quality, Woodhead Publishing.

4. Hohnson M. & Alford (1987) Fundamentals of dairy chemistry. 2nd edition, CBS Publishers.

5. Rajagopal, Roy, S.K. (2014) Milk & milk products technology, BS Publishers.

6. Early R. (2010) Technology of dairy product, Springer Publishers.


1. Understand the various properties and composition of milk.

2. Understand the technology of manufacturing of dried milk, cream, butter, ice cream, cheese and traditional dairy products will be understood various milk products.

3. Develop understanding of by-product utilization of dairy industry.

4. Apprehend the importance of cleaning, sanitation and CIP in dairy industry








BFT-308-L: Technology of Milk and Milk Products




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BFT-310-L BAKING AND CONFECTIONARY TECHNOLOGY 4 + 0 + 0

OBJECTIVES:

1 To make aware a student with knowledge and understanding of the raw material used for preparation of

various bakery and confectionary products.

2. To make aware a student with knowledge and understanding in the basic operation and working of

various equipments involved in bakery and confectionary technology.

3. To make aware a student with knowledge and understanding in the basic steps and operation in

preparation of bread, biscuits, cakes and other bakery products.

4. To make aware a student with knowledge and understanding in the basic steps and operation in

preparation of confectionary products.

5. To make aware a student with knowledge food safety rules and regulations for bakery and confectionary

products.

6. To make aware a student with knowledge of layout and setting up of bakery plant.

UNIT I

Status of bakery and confectionery industries in India; Raw materials for bakery and confectionery

products- essential and optional ingredients; Functionality of bakery ingredients; FSSAI specification of

raw materials; Bakery equipments: divider, rounder, proofer, moulder; equipments used in baking,

different types of oven, slicer.

UNIT II

Different types of bread and preparation of bread using different methods, quality evaluation of bread,

bread faults and remedies, staling of bread; Types, methods of preparation and quality evaluation of

biscuits; Types, methods of preparation and quality evaluation of cakes, cake faults and remedies;

Preparation of other bakery products: rusks, crackers, buns, muffins and pizza; Pasta products.

UNIT III

Confectionery- Raw materials, types, process and machinery; Types of candies: boiled sweets, hard

candy, brittle; chocolates: manufacturing process, quality consideration and parameters; Manufacturing

process of toffees, caramels, lozenges, chewing gum, bars; Sugar free confectionary.

UNIT IV

Food safety rules and regulations for bakery and confectionery products; Layout, setting up of units and

hygienic conditions required in bakery plant; Operation and maintenance of bakery equipments.


1. Khatkar B. S. (2011) Baking Science and Technology, Arihant Publication.

2. Amendola J. & Rees N. (2003) Understanding Baking: The Art and Science of Baking, Wiley.

3. Dubey S. C. (2002) Basic Baking, The Society of Indian Bakers.

4. Manley D. (2000) Technology of Biscuits, Crackers & Cookies. 2nd Edition, CRC Press.

5. NPCS Board of Food Technologists (2014) Confectionery Products Handbook (Chocolate, Toffees,

Chewing Gum & Sugar Free Confectionery), Asia Pacific Business Press Inc.

6. Edwards W.P. (2007) The Science of bakery products, RSC Publications.

7. Mohos F. (2010) Confectionery & chocolate engineering, principles & applications, Wiley Blackwell

Publishing Ltd.


1. Understand various raw materials used for preparation of various bakery and confectionary products.

2. Have knowledge on basic operation and working of various equipments involved in bakery and

confectionary technology.

3. Understand the various processes used for the manufacturing of bakery products like bread, biscuits,

cakes, muffins and their quality determination.

4. Acquire knowledge of the various processes used for the manufacturing of confectionary products like

chocolate, candies, toffees, gums and their quality determination.

5. Acquire knowledge on food safety rules and regulations for bakery and confectionary products.








BFT-310-L: Technology of Bakery and Confectionery Products




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BFT-312-L TECHNOLOGY OF PULSES AND OILSEEDS 4 + 0 + 0

OBJECTIVES:

1. To impart basic understanding about major pulses and oilseeds regarding production, classification,

processing.

2. To explain the processing of pulses and oilseeds.

3. To describe the technology of extraction of oils from oilseeds.

4. To impart knowledge on refining of oils.

UNIT I

Major pulses and oilseeds grown in the country and their application, present status of pulse milling

industry in India; Chemical composition and nutritional value; Anti-nutritional factors and methods of

their removal.

UNIT II

Processing of pulses: Home scale, cottage scale and commercial methods of dehulling; Modern

techniques in dal mills; Processing of red gram, bengal gram, green gram, black gram; Dal milling:

principle, methods, equipments and effect on quality; Dry and wet milling of pulses; Soaking– Principles

& Methods of soaking - sprouting, puffing, roasting & parboiling of legumes; Physical and biochemical

changes during these processes; Cooking quality of dhal – methods, factors affecting quality of dhal;

Quick cooking dhal, Instant dhal

UNIT III

Introduction to chemical composition and characters of oil seed and oils, post harvest technology of oil

seeds, handling, drying, storage, grading, pretreatments, cleaning, dehulling, size reduction and flaking;

Oil extraction: traditional methods, ghani, power ghanis, solvent extraction process: principle,

pretreatments i.e. Breaking, Cracking and Flaking, desolventization.

UNIT IV

Refining of oils: refining, degumming, neutralization, bleaching, filtration, deodorization of oils;

New technologies in oil seed processing, utilization of oil seed meals of different food uses; High protein

products, like protein concentrates and isolates.


1. Salunkhe D. K., Kadam S. S., Chavan J. K. (1985) Post Harvest Biotechnology of Legumes, CRC

Press.

2. Chakraborth A. (2008) Post Harvest Technology of Cereals, Pulses and Oil seeds, 3rd edition,

oxford & lbh Publishing Co. Pvt. Ltd.

3. Smartt J. & Nwokolo E. (1996) Food and Feed from legumes and oilseed, Chapman and Hall

Publishers.


1. Understand the production, classification and processing of pulses and oilseeds.

2. Know the various anti nutritional factors in pulses and methods of their removal.

3. Apprehend the technology of extraction and refining of oils.

4. Understand the problems associated with refining and by-product utilization.








BFT-312-L: Technology of Pulses and Oilseeds




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BFT-314-L SPICES AND HERBS 4 + 0 + 0

OBJECTIVES:

1. To provide basic understanding about major and minor spices regarding production, classification,

processing.

2. To explain the concepts of spice essential oils and spice oleoresins with respect to method of extraction,

isolation, and encapsulation.

3. To describe the spice quality evaluation.

4. To impart knowledge on effect of processing on spice quality.

UNIT I

Introduction: Importance and role of spices in food processing, classification and properties of spices,

scope of spice processing in India.

UNIT II

Spices and culinary herbs: Types, spice qualities and specifications, uses and physiological effects,

components, antimicrobial and antioxidant properties of spices and herbs, important spices and

medicinal herbs added in food products and their processing.

UNIT III

Spice processing: Processing and manufacturing of major Indian spices and herbs: Pepper, cinnamon,

cardamom, nutmeg, saffron, turmeric and ginger; Minor spices- cloves, leafy spices, bay oregano, seed

spices; Common herbs- brahmi, tulsi, mint, thyme, curry leaves, lemon grass etc.

UNIT IV

Medicinal values of herbs; Condiments and spice products, spice blends and extractives, essential and

encapsulated oils, salad dressings and seasonings, oleoresins, uses in processed foods, spice processing

machineries; Packaging of spices and herbs: Packaging of spices, handling; Packaging machineries, uses

and limitations.


1. Farrell K. T. (1985) Spices, condiments and seasonings. The AVI Publications.

2. Purseglove J. W., Brown E. G., Green C. L. & Robbins S. R. J. (1981) Spices, Longman

Publications.

3. Hirasa K. & Takemasa M. (1998) Spice Science and Technology, Marcel Dekker Inc.

4. Pruthi J. S. (1996) Quality assurance in spices and spice products (Modern methods of analysis),

Allied Publishers Limited.


1. Acquire knowledge of major and minor spices regarding production, classification, processing and

effect of processing on spice quality.

2. Understand the concept of spice essential oils and spice oleoresins with respect to method of

extraction, isolation, and encapsulation.

3. Understand different criteria for assessment of spice quality evaluation.

4. Enhance their knowledge on processing methods and equipment’s used in spice processing.

5. Enhance their technical competence or knowledge on processing technology of spices.








BFT-314-L: Spices and Herbs




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BFT-401-L INSTRUMENTAL ANALYSIS OF FOODS 3

+ 0 + 0

OBJECTIVES:

1. To explain the fundamentals of chromatography and spectroscopy principles, instrumentation

and advantages and disadvantages of the techniques

2. To perform data acquisition, interpret measurements and perform qualitative and quantitative

analysis on selected foods.

UNIT I

Methods of analysis, introduction and scope of various analytical methods for food samples such

as food colour, pH value and turbidity; Importance, methods and types of sampling; Uses and

roles of various grinding instruments/ machines for preparation of samples for analysis;

Expression of results; Methods of moisture analysis in food – drying methods; Near infrared

(NIR) techniques, isothermic technique; Analysis of principal food constituents such as

carbohydrates, proteins, fat, vitamins and minerals by various methods.

UNIT II

Methods for separation, identification and quantification of various food components; Separation

methods – filtration, centrifugation, sedimentation; Electrophoresis: gel electrophoresis, paper

electrophoresis, high voltage electrophoresis, starch gel electrophoresis; Basic principles of

spectroscopy: UV, visible and fluorescence spectroscopy.

UNIT III

Refractometric techniques (refractive index) and instruments for various food components

including flavour component and food additives; Methods for measuring textural properties of

foods– Instron food tester, penetrometer, texture analyser; Methods for measuring rheological

properties of foods – viscoamylograph, extensograph, alveograph, farinograph and mixograph

etc.

UNIT IV

High performance liquid chromatography (HPLC)– types of column and their applications, high

pressure pumps, various types of detectors for HPLC; Gas chromatograph (GC) and gas liquid

chromatography (GLC); mass spectrophotometer and their applications in food.


1. Nielson S. S. (2003) Food analysis, Kluwer Academic Press.

2. Pomeranz Y. J. (2000) Food Analysis, Springer Publications.

3. Srivastava (2000) Instrumental Approach to chemical analysis, S. Chand Publishers.

4. Winton A. L. (1999) Techniques of food analysis, Allied Science, Official methods of

analysis, Association of official analytical chemist USA.

5. Das H. (2005) Food processing operations analysis, Asian Books private ltd.


1. Define key terms related to qualitative and quantitative physical and chemical food

analysis.

2. Understand the basic principles underlying analytical techniques associated with food

analysis.

3. Understand physical and chemical techniques necessary for chromatographic analysis

and analytical instrumentation of food constituents.

4. Perceive practical proficiency in a food analysis laboratory and critique the advantages

and disadvantages of one method of food analysis versus another and select the

appropriate instrumental procedure and course of action for a food analysis problem.


Nine questions are to be set by the examiner. Question number one (01) is compulsory

and will be based on entire syllabus i.e. all four units. It will contain seven (07) short

answer type questions of two (02) marks each. Out of remaining eight questions, a

candidate is required to attempt four questions by selecting one from each unit. All

questions including compulsory question i.e. question number one shall carry equal

marks i.e. fourteen (14) marks each.


BFT-401-L: Instrumental Analysis of Foods




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BFT-403-L FOOD SAFETY AND STANDARDS 3 + 0 + 0

OBJECTIVES:

1. To explain the importance of food laws and standards to the students.

2. To provide basic knowledge about the food quality, being affected from the adulterants,

hazards etc and its safety.

3. To explain different food laws and standards in India and their importance in controlling the

quality

4. To describe different international laws and regulatory agencies and their importance in

controlling the quality.

UNIT I

Introduction, concept of food safety and standards, food safety strategies; Food hazards and

contaminations – biological (bacteria, viruses and parasites), chemical (toxic constituents /

hazardous materials) pesticides residues / environmental pollution / chemicals) and physical

factors; Food borne diseases causing agents. Water borne diseases, sources of contaminations

and their effects.

UNIT II

Food safety inspection services (FSIS) and their utilization; Food safety aspects of novel

methods of food processing such as PEF, high pressure processing, thermal and non-thermal

processing, irradiation of foods; Environmental protection agency’s (EPA) and their role in food

safety system.

UNIT III

Fundamentals of quality management principles, systems and requirements, Guidelines of

performance improvements; GMP, GAP, GHP; ISO: Fundamental, requirement and guidelines.

UNIT IV

BIS (Bureau of Indian standards); Food Safety and Standard act 2006, Food Authority of India

and scientific panels, Codex Alimentarius Commission HACCP system of food protection:

Principles and its applications, HACCP system for food safety; Food and drug administration

(FDA).


1. Singh, S. P. (2009). Food Safety, Quality Assurance and Global Trade: Concerns and

Strategies: International Book Distributing Co. Lucknow.

2. Alli, I. (2004). Food Quality Assurance: Principles and Practices: CRC Press.

3. Rekha, S. & Pushpa, R. (1997). Handbook of Indian Food Quality and authenticity:

Woodhead Publishing Ltd., London

4. Julie, Miller & Jones (1998) Food safety, Association of official analytical chemist USA.

5. Michael M. & Cramera (2006) Food plant Sanitation (GMP), CRC Press, Taylor & Francis

Group.


1. Acquire basic understanding about the food safety and its significance in processing.

2. Understand different adulterants and hazards and their safety measures.

3. Understand different food laws and their importance.

4. Grasp knowledge of international food laws and safety regulations


Nine questions are to be set by the examiner. Question number one (01) is compulsory and will

be based on entire syllabus i.e. all four units. It will contain seven (07) short answer type

questions of two (02) marks each. Out of remaining eight questions, a candidate is required to

attempt four questions by selecting one from each unit. All questions including compulsory

question i.e. question number one shall carry equal marks i.e. fourteen (14) marks each.


BFT-403-L: Food Safety and Standards




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BFT-405-L FOOD PACKAGING 3 + 0 + 0

OBJECTIVES:

1. To provide knowledge to the students about functions of packaging and familiarize them with

different types of food packaging materials and their properties.

2. To make the students acquire knowledge about printing processes, inks, adhesives and labeling

of packaging materials.

3. To familiarize the students with printing process and packaging requirement of different types

of foods.

4. To enable the students to select and finalize different types of packaging materials based on the

composition and requirements of foods.

UNIT-I

Introduction to food packaging: definitions, packaging terminology, functions of packaging,

package environments; package selection: characteristics of food packaging material, shelf life of

packaged food stuff.

UNIT-II

Different types of packaging material: paper, metal, glass and plastic; Paper and paper based

packaging materials: different types of pulp, paper making, types of paper, and properties of

paper; Metal packaging materials: manufacture of tin plate, electrolytic chromium coated steel

(ECCS), aluminium, container making process, corrosion and corrosiveness of foods and

lacquers; Glass packaging materials: composition, properties, manufacture and closure; Plastic

polymer as packaging materials: processing, classification and properties of polymers, additives

in plastics.

UNIT –III

Edible and bio based food packaging materials: edible films and coatings of different types, their

barrier and mechanical properties, food packaging applications, MIP, modified atmospheric

packaging (MAP), active packaging; Printing processes, inks, adhesives and labeling of

packaging materials; different types of printing material and processes, bar coding material,

natural and synthetic adhesives, and types of label; packaging requirements of foods: fresh

fruits and vegetables, meat, fish, poultry, dairy products, edible oils and spice products.

UNIT -IV

Recycling of packaging materials: collection, separation and processing of paper packaging, food

packaging from recovered paper; collection, separation and recycling plastic packaging uses of

plastic packaging; Packaging standards and regulations: packaging performance and packaging

equipments.


1. Robertson G. L., (2006) Food Packaging: Principles and Practice. 2nd edition, Taylor and

Francis Group.

2. Mattsson B., and Sonesson U., (2000) Environmentally-friendly food processing Woodhead

Publishing Ltd.

3. Ahvenainen R., (2003) Novel food packaging techniques. Woodhead Publishing Ltd.


1. Understand the objectives and functions of packaging.

2. Know different types and characteristics of packaging materials viz paper, glass, metal, and

plastic.

3. Comprehend about different forms of packaging i.e. pouch, cans, bottles, tetra pack and their

types.

4. Predict shelf life of different food materials.

5. Understand the packaging requirement of different types of foods.









BFT-405-L: Food Packaging




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BFT-407-L Agri Business Management 3 + 0 +

0

OBJECTIVES:

1. Will teach the importance, the ways and management of new product into the market.

2. Will impart the basic knowledge of taxes, patent rules, excise rules, act of wages.

3. Explain the Government policies on small, medium and large scale industries.

4. Provide the working of various government & private agencies & apex bodies of food.

Unit-I

Introduction; Definition, History, objectives, importance in respect to Indian economy and globalization.

Management of agribusiness; Agricultural and food policy, Rural Management. New product

development: introduction, new product development, Value analysis, Quality management, quality

control and improvement, process selection. Forecasting; new business forecasting, cost forecasting,

product forecasting, Food commodity trading.

Unit-II

Marketing Management; Role of Management in agribusiness, attributes of manager, responsibility of

manager. Marketing of agricultural input and marketing of agricultural product. Market research for

agribusiness. Different type of management in agribusiness; Production management, retail and supply

chain management, inventory management (Introduction, functions, attributes, needs). Legal aspects of

small Business; Elementary knowledge of Income Tax, Sales Tax, Patent Rules, Excise Rules, Factory Act

and Payment of Wages Act etc.

Unit-III

Entrepreneurship Development Programs (EDP); Meaning, characteristics and functions of an

entrepreneur, SWOT analysis of new industries and new products. Government schemes and incentives for

promotion of entrepreneurship. Government policy on small and medium enterprises (SMEs)/ Small Scale

industries (SSls). Export and Import Policies relevant to Food Processing Sector. Venture capital, contract

farming and joint ventures. Public-private partnership (PPP). Characteristics of Indianfood processing

Industry.Social responsibility of food processing business.

Unit-IV

World trade agreements related with food business, export trends and prospects of food products in India.

Consumer Behavior towards Food Consumption, Consumer Surveys by various Institutes and Agencies.

Govt. institutions related to international trade; APEDA, Tea board, spice board, wine board, MOFPI etc.

Management of export import organization; registration, documentation, export import logistics, Export

and import policies relevant to horticultural sector. World Food Day - importance and action plans.

Books Recommended:

1. Greg A. Baker, Orlen Grunewald, William D. Gorman, 2002, Introduction to food and

agribusiness management: Prentice Hall of India, New Delhi.

2. Khanks S.S., 1999, Entrepreneurial Development, S. Chand and company New Delhi.

3. Acharya SS and Aggarwal N L, 1987, Agricultural Marketing in India. Oxford & ISH Publishing

Co., New Delhi.

4. CundiffHigler, 1993, Marketing in the International Environment - Prentice Hall of India, New

Delhi.

5. PhillKottler, 1994, Marketing Management Prentice Hall of India, New Delhi.


1. Understand the importance of various aspects agribusiness management.

2. Able to introduce new product and its marketing strategies.

3. Will guidance entrepreneurs in legal matters and tax management.

4. Able to handle the import and export of various commodities.








BFT-407-L Agri Business Management




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BFT-411-L FOOD ADDITIVES 4

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OBJECTIVES:

1. To get an insight into additives that are relevant to processed food industry for shelf life

extension, processing aids and sensory appeal.

2. To explain about role of food additives in food quality control.

3. To explain the techniques of best use of food additives.

4. To describe the role of food additives in health maintenance and cure of diseases

UNIT - I

Food Additives: definitions, classification and applications, food preservatives- classifications,

antimicrobial agents, types and their action, safety concerns, regulatory issues in India,

international legal issues; Antioxidants (synthetic and natural, mechanism of oxidation

inhibition); Chelating agents: types, uses and mode of action; Coloring agents: color retention

agents, applications and natural colorants, sources of natural color, misbranded colors, color

extraction techniques, color stabilization.

UNIT - II

Flavoring Agents: flavors (natural and synthetic flavors), flavor enhancers, flavor stabilization,

flavor encapsulation; Flour improvers: leavening agents, humectants and sequesterant,

hydrocolloids, acidulants, pH control agents buffering salts, anticaking agents.

UNIT - III

Sweeteners: natural and artificial sweeteners, nutritive and non-nutritive sweeteners, properties

and uses of saccharin, acesulfame-K, aspartame, corn sweeteners, invert sugar sucrose and

sugar alcohols (polyols) as sweeteners in food products; Emulsifiers: types, selection of

emulsifiers, emulsion stability, functions and mechanism of action.

UNIT - IV

Nutrient supplements & thickeners: polysaccharides, bulking agents, antifoaming agents,

synergists, antagonists; additives food uses and functions in formulations, permitted dosages,

indirect food additives; harmful effects/side effects associated with various additives (various

diseases).


1. Branen A. L., Davidson P. M., and Salminen S. (2001) Food Additives. 2nd Ed. Marcel

Dekker.

2. Gerorge A. B., (1996) Encyclopedia of Food and Color Additives. Vol. III. CRC Press.

3. Gerorge A. B., (2004) Fenaroli's Handbook of Flavor Ingredients 5th Ed. CRC Press.

4. Morton I. D., and Macleod A. J., (1990) Food Flavours. Part A, B & C. Elsevier.

5. Stephen A. M., (2006) Food Polysaccharides and Their Applications. Marcel Dekker.


1. Understand about the use of food additives in food formulations.

2. Apprehend the suitable application of food ingredients in health foods and convenience food

preparation.

3. Grasp the techniques of food additives stability and use level.

4. Understand the role of food additives in health maintenance and cure of diseases


Nine questions are to be set by the examiner. Question number one (01) is compulsory and will

be based on entire syllabus i.e. all four units. It will contain seven (07) short answer type

questions of two (02) marks each. Out of remaining eight questions, a candidate is required to

attempt four questions by selecting one from each unit. All questions including compulsory

question i.e. question number one shall carry equal marks i.e. fourteen (14) marks each.


BFT-411-L: Introduction to Food Additives




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BFT-413-L WASTE MANAGEMENT AND EFFLUENT TREATMENT

4 + 0 + 0

OBJECTIVES:

1. To make the students familiarize about waste generated in food industries.

2. To explain the concept of BOD and COD.

3. To describe the various unit operations involved in the treatment of wastes from food

industries.

4. To explain the usage of micro organisms in the treatment of industrial waste.

4. To impart basic understanding of the utilization of the industrial waste.

UNIT I

Waste generation in food processing industries; concept, scope, health and environmental

concern in waste management and effluent treatment; Physicochemical quality of wastewater

from different food processing industries- temperature, pH, dissolved oxygen, biological oxygen

demand, chemical oxygen demand; Grease content, metal content, forms of phosphorus and

sulphur in waste waters and other ingredients like insecticide, herbicides and fungicides residues.

UNIT-II

Physicochemical unit operations- screening, grit chamber, equalization, sedimentation,

floatation, coagulation, flocculation, filtration, disinfection; Adsorption and ion exchange;

Aeration and gas transfer; Membrane separation processes.

UNIT-III

Microbiological concepts: microbial characteristics waste- composition and classification,

enumeration and identification of the microorganism in waste, pathogenic organisms, use of

indicator organism; Biological treatment/Secondary treatment: aerobic and anaerobic biological

treatment processes, combined aerobic and anaerobic treatment processes; Suspended growth

and attached growth biological treatment; Oxidation ditches; Activated sludge process;

Biological oxidation- trickling filters; Bio- towers; Rotating biological contractors, aerated

lagoons; Anaerobic sludge blanket processes.

UNIT-IV

Tertiary treatments: advanced wastewater treatment process- sand, coal and activated carbon

filters, phosphorus, sulphur, nitrogen and heavy metals removal; Disinfection processes- theory,

characteristics of disinfectants, mechanism and factors influencing disinfection; Environmental

protection act and specifications for effluent of different food industries, treatment, reuse and

disposal of solids and biosolids.


1. Metcalf & Eddy (2013) Wastewater Engineering treatment and Resource recovery,

5th edition, McGraw Hill.

2. Marriott N. G. (2006) Principles of Food Sanitation, 5th edition, CBS Publication.

3. Lawrence K. W., Howard H. Y. & Yapijakis C. (2005) Waste Treatment in the Food

Processing Industry, CRC Press.

4. Wang & Lo H. (2006) Waste treatment in the food processing industry, CRC Press,

Taylor & Francis Group.

5. Loannis & Arvanitoyannis S. (2008) Waste management for the food industries,

Elsevier publishers.


1. Understand the types of food industry waste and its treatment.

2. Have practical knowledge about BOD as well as COD content of the waste water and its

application in food industry.

3. Apprehend various methods employed for the treatment of industrial wastes,

4. Figyre out methods for the utilization of industrial wastes and disposal of industrial wastes









BFT-413-L: Waste Management and Effluent Treatment




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BFT-415-L FOOD FLAVOURS AND COLORS 4+0+0

OBJECTIVES:

1. To teach about various flavouring compounds.

2. To provide information about development of flavours during food processing.

3. To impart the knowledge of natural colouring agents and their applications

4. To teach about regulatory aspects of food colours and standards.

UNIT I

Introduction to food flavours: Definition, classification and types, volatile and non-volatile

flavouring compounds and their sensory characteristics; Natural food flavouring: Fruit,

vegetables, spices, beverage, meat, fat, cooked flavours, uses in foods and importance of natural

flavours.

UNIT II

Flavours in processed foods: Development of flavours in processed foods, role of microbes,

thermal reactions, off flavours in foods; Synthetic flavourings: Flavouring materials,

terminology, flavour extraction and production methods, compounding of flavours, flavour

encapsulation, functional uses and applications in food products, flavour enhancers, functions

and stability in foods.

UNIT III

Food colorants: Natural pigments from plant and microbial sources, colour stability, need of

colour addition, colour loss during thermal processing, applications of natural colorants, types

of colours, uses of synthetic colorants.

UNIT IV

Certified colours: Colorants subject to certification, colour effects in certified foods, certified F,

D and C colorants, Primary certified food colours, blending of colours, lakes and dyes, properties

and uses of certified dyes and their regulatory aspects; Microbial colours: Methods of production,

advantages and disadvantages, maximum permissible limits of food colours, standards for use in

processed foods.


1. Fennema O. R. (1996) Food Chemistry 3rd edition, Marcel Dekker Inc.

2. Fisher C. & Scott T. R. (1997) Food flavours- Biology and Chemistry, The Royal

Society of Chemistry.

3. Branen A. L., Davidson P. M. & Salminen S. (1980) Food Additives 2nd edition, Marcel

Dekker Inc.

4. A.O.A.C. (1997) Official methods of analysis. 16th edition, Vol. II. AOAC International

Publciation.


1. Know about food flavours, types and their characteristics.

2. Learn methods, production, extraction of food flavours and their uses.

3. Gain knowledge of natural pigments sources and their applications in foods.

4. Understand regulatory, legal aspects of use of colours in foods and their standards.




answer type questions of two (02) marks each. Out of remaining eight questions, A





BFT-415-L: Food Flavours and Colors




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BFT-402-L FOOD BIOTECHNOLOGY 4+0+0

OBJECTIVES:

1. Imparting knowledge about principles of genetic engineering.

2. Learn application of biotechnology in food processing.

3. To familiarise the students about transgenic plants and animals.

UNIT-I Introduction to food biotechnology, Vehicles for gene cloning, Plasmids, bacteriophages. Types of vector,

basics of genetic engineering. UNIT-II

Transgenic plants- current status, direct and indirect methods: Direct methods-gene gun method, electroporation, chemical mediated gene transfer, micro injection and ultrasonic methods, Indirect

methods- Agrobacterium mediated gene transfer; Molecular Farming; Transgenic plants for value added crops; Consumer perceptions for transgenic plants.

UNIT-III Transgenic Animals- Methods- physical and biological methods; Ethical, social and moral issues related to

transgenic animals; Protein engineering in food technology– methods, objectives, limitations and applications of protein engineering (glucoseisomerase, lactobacillus β-galactosidase and peptide

antibiotic nisin) UNIT-IV

Natural control of micro-organisms– bacteriocins of lactic acid bacteria, applications of bacteriocins in food systems; Biotechnology and food ingredients – biogums, bioflavours and biocolors.

Recommended readings: 1. Marwaha, S. S. & Arora, J. K. (2000). Food Processing- Biotechnological applications: Asiatech

Publishers Inc, New Delhi. 2. Joshi, V. K. & Pandey, A. (1999). Biotechnology- Food fermentation (Vol 1&2): Educational publishers

and Distributors. 3. Lee, B. H. (1996). Fundamentals of Food Biotechnology: VCH Publishers. 4. Tombs, M. P. (1991). Biotechnology in Food Industry: Open University Press, Milton Keynes. 5. Goldberg, I. & Williams, R. (1991). Biotechnology and Food Ingredients: Van Nostrand Reinhold, New

York. 6. Schwartzberg, A. & Rao. (1990). Biotechnology & Food Process Engineering: Marcel Dekker, INC,

New York.


1. Develop an understanding of genetic improvement of microorganisms for production of metabolites which

can be used in field of food technology.

2. Apprehend the methods of developing transgenic plants and animals.

3. Understand ways and means of natural control of micro-organisms.

4. Understand the importance, uses and the ways of production of biogums, bioflavours and biocolors.








BFT-402-L: Food Biotechnology




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BFT-404-L FOOD PLANT DESIGN AND PROCESS MODELLING 4 + 0 +

0

OBJECTIVES:

1. To impart knowledge on principles of process design, modelling and various food plant designs.

2. To develop understanding on design of equipments and plant layout.

UNIT I

Principles of Process Design: Food science concepts such as: principles of conventional processes,

minimal processing, nonthermal processing, chemical kinetics. Principles of spreadsheet aided process

design. Identification: Identification of design, operating and performance parameters in mechanical,

thermal and mass transfer operations carried out in food processing; Mathematical Modeling: Developing

mathematical relationship between the independent and dependent variables affecting the food processing

operations by using physical and chemical principles governing the processes for, particulate size

reduction, homogenization, centrifugation, packaging, mixing, conveying, extrusion, storage, heating,

cooling, freezing, puffing, frying, distillation, extraction, concentration and drying; Corrosion of materials

and prevention techniques, Linings for vessels and selection criteria.

UNIT II

Food Process Modeling, Empirical Model Development: Identification of independent and dependent

parameters in food processing operations and product development; Factorial, fractional factorial and

rotatable central composite experimental design; dependent parameters; Process Modelling and

Optimization : Optimization techniques: direct search, linear programming, Dynamic programming.;

Application of Response Surface Methodology in Process Optimization

UNIT III

Design of Equipment : High pressure vessels, Storage tanks for liquid and gases design procedures,

Optimum tank proportions; Tall vertical vessels, Distillation columns, Evaporators Stress evaluation; Heat

exchangers Flow arrangement and design procedure; Cost Analysis: Comparison of alternatives

Depreciation Fixed capital, working capital, Break even analysis Payout period, Rate of return,

Maintenance of equipments Pipe lines for process equipments Mechanical design Optimum diameter of

pipe line for gases, liquids, steam; Piping diagram Codes and standards

UNIT IV

Plant Layout : Layout of different types of food industries and process equipments : wheat and paddy

milling, bread and biscuit manufacturing, fruits and vegetables processing, and dairy industries; shell and

tube heat exchanger, evaporator, distillation column, dryer, pressure vessel, and storage tank, agitator,

fermenter, pasteurizer, cold store, freezer, centrifuge, homogenizer, filtering devices, baking oven, canning

equipment; Considerations for location of food processing plants, flow process charts, machine flow

diagrams, selection of processing and handling machines; Plant utilities-electricity, water, steam, air, raw

material requirements; application of systems design and principles, plant specifications and cost

estimates, plant profile, process plant sanitation and hygiene.


1. Das H. (2005) Food Processing Operations Analysis, Asian Books Publication New Delhi.

2. Maroulis Z. B. & Saravacos G. D. Food Process Design, Marcel Dekker.

3. Luyben W. L. Process Modelling, Simulation and Control for Chemical Engineers, TMH

4. Tijskens L. M. M., Hertog A. T. M & Nicolai, B. M. Food Process Modeling, CRC Press


1. Understand the principles of food process design and modelling.

2. Grasp the basics behind the designing of equipments.

3. Understand the plant layout design for different types of food industries.

4. Understand the plant layout design for different types of process equipments.








BFT-404-L: Food Plant Design and Process Modelling




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BFT-406-L NUTRACEUTICALS AND FUNCTIONAL FOODS 4 + 0 + 0

OBJECTIVES: 1. To impart knowledge about basics of nutraceuticals and functional foods.

2. To teach the role of different biomolecules as nutraceuticals. 3. To provide the knowledge of various food materials as probiotic and functional foods and their future.

UNIT-I

Basics of nutraceutical & functional foods: Defining nutraceuticals and functional foods. Nature, type and

scope of nutraceutical and functional foods; Nutraceutical and functional food applications and their health

benefits; Nutraceutical compounds and their classification based on chemical and biochemical nature with

suitable and relevant descriptions; Nutraceuticals for specific situations such as cancer, heart disease,

stress, osteoarthritis, hypertension etc.

UNIT-II

Proteins, Carbohydrates & Fats as functional foods & Nutraceuticals; Proteins as functional food

ingredients i.e. whey proteins, soya proteins etc; Complex carbohydrates and Fibres as functional food

ingredients; Antioxidants and other phytochemicals, (isoflavones, lycopenes), phytosterols and their role as

nutraceuticals and functional foods; Oils with MUFA, n3 & n6 PUFA as nutraceuticals & functional foods.

UNIT-III

Foods as nutraceutical & functional foods: Probiotic foods and their functional role; Cereal products as

functional foods - oats, wheat bran, rice bran etc.; Functional vegetable products i.e. vegetables and fruits,

oil seeds etc; Sea foods; Fat replacers Beverages such as green tea, coffee, cocoa, fruit juices as functional

foods and their protective effects; Herbs as functional foods, health promoting activity of common herbs.

UNIT-IV

Future of nutraceuticals & functional foods; Recent developments and advances in the areas of

nutraceutical and functional foods and their role in nutrigenomics in health care.

Recommended Readings: 1. Mazza, G (1988). Functional foods – biochemical and processing aspects, Technomic Publ. Lancaster,

USA.

2. Kirk, RS (1999). Pearson's composition and analysis of foods. Wesley Longman Inc. California, USA.

3. Official Methods of Analysis (2003). Association of official analytical chemists, USA.


1. Understand the nature, type and scope of nutraceutical and functional foods.

2. Apprehend the role of proteins, carbohydrates & fats as functional foods & nutraceuticals.

3. Understand the health promoting benefits of various foods and beverages.

4. Predict the future of nutraceuticals and functional foods.








BFT-406-L: Nutraceuticals and Functional Foods




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BFT-408-L POST HARVEST HANDLING OF FOOD CROPS 4 + 0 +

0

OBJECTIVES: 1. To provide bird’s overview of post harvest biology of horticultural crops.

2. To impart the knowledge of storage methods, sanitation under various storage conditions. 3. To teach the basics of integrated post harvest management.

UNIT-I

An overview of the post harvest biology of horticultural crops; Maturity and maturity indices, measuring

quality; Safety factors; Harvesting systems, preparation for market, packing house facilities and

equipment, packaging, containers.

UNIT II

Cooling prior to shipment: methods, evaluation of efficiency; Storage: methods, facilities, equipment,

management of environmental conditions including controlled atmospheres, Ethylene: treatments,

exclusion and removal; Transport: systems, loading patterns, environmental control, use of modified

atmospheres .

UNIT III

Sanitation and other procedures related to decay and insect control; Food safety assurance; Standardization

and inspection, quality evaluation and control; Energy use in post harvest technology procedures;

Harvesting and post harvest handling systems for various commodity groups.

UNIT IV

Marketing fresh produce: socioeconomic and environmental considerations; Integrated post harvest

management essential for reducing post harvest losses of horticultural crops; Methods for determining

quality of fresh commodities; Quality assurance of harvested horticulture perishables.

Recommended Readings: 1. D. Swern, Wiley - Inter Science, Bailey's industrial oils and fat products, Publications, New York

2. B.B. Min, C,C Akoh, 1998 Food lipids Marcel, Decker

3. Decker D.B. Min, RE McDonald 1996 Food Lipids and Health


1. Understand various aspects of maturity indices and harvesting systems.

2. Grasp various technologies available for storage of food crops.

3. Apprehend food safety issues related to post harvest technology.

4. Understand integrated approach regarding post harvest management.








BFT-408-L: Post Harvest Handling of Food Crops




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