ft syllabus

7/28/2019 FT Syllabus

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H. B. Technological Institute, Kanpur-02(U.P.)B. Tech Chemical Technology (FOOD TECHNOLOGY)

Structure & Evaluation Scheme

(Recommended By B.O.S)

(w.e.f. 2009-10)Year I Semester I Branch: Chemical Technology (Food Technology)

S.No. Course Code Subject Periods Evaluation Scheme

Sessional Exam

L T P CT TA Total

Theory

1 HMA-101 Mathematics I 3 1 0 30 20 50

2 HPH-

101/HCY-

101

Physics / Chemistry 3 1 0 30 20 50

3 HEE-

101/HET-101

Electrical Engg./Electronics Engg. 3 1 0 30 20 50

4 HME-

101/HCS-101

Engg. Mechanics/ Concepts of Computer and

C Programming

3 1 0 30 20 50

5 HHU-

101/HCE-101

Professional Communication/Engineering

Graphics

3 1 0 30 20 50

6 HHU-

102/HCE-102

Remedial English/Environment and Ecology 2 0 0

Practical/Training/Project

7 HPH-151/HCY-

151

Physics Lab/ Chemistry Lab 0 0 3 10 10 20

8 HHU-152/HCS-151

Language Lab / Computer Lab 0 0 3 10 10 20

9 HEE-151/HME-

151

Electrical Engg.Lab/Workshop Practice 0 1 3 30 20 50

10 HGP-101 GP 50

Year I Semester II Branch: Chemical Technology (Food Technology)

S.No. Course Code Subject Periods Evaluation Scheme

Sessional Exam

L T P CT TA Total

Theory

1 HMA-201 Mathematics II 3 1 0 30 20 50

2 HPH-

201/HCY-201

Physics / Chemistry 3 1 0 30 20 50

3 HEE- Electrical Engg./Electronics Engg. 3 1 0 30 20 50


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201/HET-201

4 HME-

201/HCS-201

Engg. Mechanics/ Concepts of Computer and

C Programming

3 1 0 30 20 50

5 HHU-

201/HCE-201

Professional Communication/Engineering

Graphics

3 1 0 30 20 50

6 HHU-202/HCE-202 Remedial English/Environment and Ecology 2 0 0


7 HPH-251/HCY-

251

Physics Lab/ Chemistry Lab 0 0 3 10 10 20

8 HHU-251/HCS-251

Language Lab / Computer Lab 0 0 3 10 10 20

9 HEE-251/HWS-

251

Electrical Engg.Lab/Workshop Practice 0 1 3 30 20 50

10 HGP-201 GP 50

Year II Semester III Branch: Chemical Technology (Food Technology)

S.No. Course Code Subject Periods Evaluation Schem

Sessional Exam

L T P CT TA Tota

Theory

1 HCY-301 Applied Chemistry and InstrumentalMethods

3 1 0 30 20 50

2 HMA-301 Mathematics-III 3 1 0 30 20 503 HCH-301 Material and Energy Balance 3 1 0 30 20 50

4 HCH-302 Transport Phenomena 3 1 0 30 20 50

5 HFT-301 Introduction to Food Technology 3 1 0 30 20 50


6 HCY-351 Chemistry Lab 0 0 6 30 20 50

7 HFT-351 Basic Microbiology & Food Analysis Lab 0 0 6 30 20 50

8 HGP-301 G. P. 50

Year II Semester IV Branch: Chemical Technology (Food Technology)


Sessional Exam

L T P CT TA Tota

l

Theory

1 HMA-401 Computer oriented numerical method 3 1 0 30 20 50

2 HCH-406 Fluid Flow and Solid Handling 3 1 0 30 20 50

3 HCH-407 Chemical Engineering Thermodynamics 3 1 0 30 20 50


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4 HCH-408 Instrumentation and Process Control 3 1 0 30 20 50

5 HFT-401 Food Microbiology 3 1 0 30 20 50


7 HMA-451 Numerical Techniques Lab 0 0 3 15 10 25

8 HCH-458 Instrumentation and Process Control 0 0 3 15 10 25

9 HFT-451 Food Microbiology Lab 0 0 6 30 20 5010 HGP-401 G.P. 50

Year III Semester V Branch: Chemical Technology (Food

Technology)


Sessional Exam

L T P CT TA Tota

l

Theory1 HME-501 Mechanical Engineering 3 1 0 30 20 50

2 HCH-501 Heat Transfer Operations 3 1 0 30 20 50

3 HCH-502 Mass Transfer Operations 3 1 0 30 20 50

4 HFT-501 Food Chemistry 3 1 0 30 20 50

5 HFT-502 Food Biochemistry 3 1 0 30 20 50


6 HFT-551 Food Chemistry Lab 0 0 6 30 20 50

7 HFT-552 Food Biochemistry Lab 0 0 3 15 10 25

8 HCH-551 Chemical Engineering Unit Operation Lab 0 0 3 15 10 25

9 HGP-501 G.P. 50

Year III Semester VI Branch: Chemical Technology (Food

Technology)


Sessional Exam

L T P CT TA Total

Theory

1 HME-601 Machine Design 3 1 0 30 20 50

2 HCH-601 Chemical Reaction Engineering 3 1 0 30 20 50

3 HFT-601 Principles of Food Preservation 3 1 0 30 20 50

4 HFT-602 Traditional & Fermented Foods 3 1 0 30 20 50

5 HFT-603 Technology of Cereals,Pulses & Oilseeds 3 1 0 30 20 50


6 HFT-651 Food Preservation & Processing Lab 0 0 6 30 20 50

7 HFT-652 Traditional & Fermented Food Lab 0 0 3 15 10 25

8 HFT-653 Seminar 0 0 3 50

9 HGP-601 G.P. 50


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Year IV Semester VII Branch: Chemical Technology (FoodTechnology)


Sessional Exam

L T P CT TA Tota

l

Theory

1 HCH-701 Equipment Design 3 1 0 30 20 50

2 HFT-701 Food Quality 3 1 0 30 20 50

3 HFT-702 Fruits,Vegetables & Plantation Products 3 1 0 30 20 50

4 HFT-703 Food Packaging 3 1 0 30 20 50

5 Open Elective* Nutritional Aspects of Foods 3 1 0 30 20 50


7 HFT-751 Food Quality Lab 0 0 6 30 20 50

8 HFT-752 Industrial Training Report Presentation 0 0 3 509 HFT-753 Project (Dissertation) 0 0 3 50

10 HGP-701 G.P. 50

* To be offered for other departments.

Year IV Semester VIII Branch: Chemical Technology (FoodTechnology)

S.No. Course Code Subject Periods Evaluation Sche

Sessional Exam

L T P CT TA Totl

Theory

1 HHU-801 Industrial Management 3 1 0 30 20 50

2 HCH-801 Process Modeling and Simulation 3 1 0 30 20 50

3 HFT-801 Technology of Animal Foods 3 1 0 30 20 50

4 HFT-802 Food Safety & Food laws 3 1 0 30 20 50

5 (Branch Elective)

HFT-011

HFT-012HFT-013

HFT-014

Speciality Foods

Food Products and Process DevelopmentFood Processing Waste Management

Rheological and Sensory Analysis ofFoods

3 1 0 30 20 50


7 HFT-851 Project 0 0 12 30 20 50

8 HFT-852 Educational Tour 50

9 HGP-801 G.P. 50


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H.B.Technological Institute, Kanpur-02(U.P.)B.Tech Chemical Technology (Food Technology)

Departmental Subject Detailed Syllabus

HFT-301: INTRODUCTION TO FOOD TECHNOLOGY L: T: P3: 1: 0

Basic consideration: World food problems, Introduction to food chemistry, Basic knowledge of major Indiancrops, their total production, losses in storage and opportunity available for their processing to augment

availability through out the year, Scope of food technology: Prerequisite and challenges, Desirable andpotentially undesirable food constituents and theirimportance.

Basic Biology: Organization of living system, identifying characteristics, Bio-molecules and Cells, Plant and animal

diversity

Basic Biochemistry: Energy transformation in living cells, Bioenergetics, Metabolic pathways, Regulation and

Control

Basic Microbiology: Characterization, classification and identification of microorganisms, Microscopy,

microorganisms: Morphology and Structure, Pure culture and cultural characteristics, Reproduction Growth and

Cultivation, Control of microorganisms, Beneficial uses of microbes in foods. General principles of food

hygiene.

BookReferences:

Author Title

The Hindu Agriculture Survey of India

C.Gopalan NutritivevalueofIndianFoods

L.H.Mayer FoodChemistry

Kramner&Twigg Qualitycontrol forFoodIndustry

Pelczar Microbiology


6/39

HFT-351: BASIC MICROBIOLOGY & FOOD ANALYSIS LAB L: T: P

0: 0: 6

S.No. Nameofthepractical1. Microscope itspartsand utility inidentificationanddifferentiationofbacteria,yeast andmold.

2. Familiarizationwith Culture, Inoculation, Incubation and slidepreparation etc

3. Wet mount preparation and staining with basic dye.

4. Preparationand sterilization ofmediaandglasswareformicrobialcounts.

5. Samplingrequirements,proceduresandmethods.

6. Determinationofmoisturecontentoffoodsbyovendrying anddistillation methods.

7. DeterminationofTotal andAcidinsolubleashcontentinfoods.

8. DeterminationofCrude fat contentbysolventextractionmethodsinfoods.

9. DeterminationofcrudeProtein foodsbyKjeldhal methods.

10. Determinationofreducingand total sugarcontentinfoods.

11. Determinationofcrudefibre contentinfoods.

12. Determinationofspecificvitamincontent offoodsuchasascorbicacid.carotenes etc.

13. ChromatographicSeparationand identification ofsugarsandaminoacids.

14. Determination of specific mineral contents in foods such as Calcium, Iron, Phosphorus, Chloride etc.

15. DeterminationofspecificNaturaland/oraddedColouringMattersinfoods.

16. DeterminationofspecificaddedfoodPreservatives infoods.

BookReferences

1. BISandAOACMethodsofFoodanalysis.

2. Hand Book of analysis and quality control for fruit and Vegetable Products. IInd edition. Tata

McGraw-HillPublishingCompanyLtd.NewDelhi


7/39

HFT-401: FOODMICROBIOLOGYL: T: P

3: 1: 0

Incidence of microorganisms in foods, Microorganisms of importance in foods, Primary sources of contamination

in foods, Intrinsic and Extrinsic parameters of foods that affect microbial growth, Food Spoilage, Causes of Food

spoilage, Food Preservation.

Principles underlying preservation of foods, Methods of food preservation, Fitness of foods, Determination of

thermal resistance of bacterial spores, Radiation-resistant bacteria, Mechanism of action of antimicrobial agents.

Contamination, spoilage and preservation of Fruit and Vegetable products, Milk and Milk products, Cereal

products, Sugar products, , Meat products, Fish and Sea foods, Egg and Poultry products and other foods,

Indicators of Food Safety and Quality, Microbiological Standards of foods.

Food Poisoning and Food borne infections, Food Plant Sanitation, inspection and control, Personnel

Hygiene, HACCP in Food Industry. Beneficial microorganisms and their utilization in Food Fermentation.

Book references:

Author Title

James M. Jay Modern Food Microbiology

Adams & M.O..Moss Food Microbiology

W. C. Frazier Food Microbiology


8/39

HFT-451: FOODMICROBIOLOGYLAB

S.No. Nameofthepractical

L: T: P0: 0: 6

1. Micrometryanddeterminationofsize ofdeferent microbes.

2. Simple anddifferentialstainingofmicroorganismsandtheirexamination.

3. Direct total, viable,andnon-viablecount ofmicroorganismsinmilk.

4. Pure culture isolation techniques.

5. DeterminationofStandard Plate Count(SPC)innatural and/orprocessed foods.

6. Microbiological examinationofsome selected naturalandprocessedfoods.

7. Microbiological examinationofpotablewater: Total andcoliformcount.

8. Enumerationofcoliformorganisminsomeselectedprocessedfoods.

9. Detection of Salmonella in foods.

10. Determination of Phosphatase test in milk.

BookReference:

Author Title

H.W.SelleyJr.andPaulJ.Van. Microbesinaction

D. Roberts & M. Greenwood Practical Food microbiology IIIrd Edn.,

Blackwell Publishing Co.

\


9/39

HFT501: FOODCHEMISTRYL: T: P

3: 1: 0

WaterinFoods:Structure.Properties,Interactions,Wateractivity/Relative vapour pressure and

molecular mobilityin relation to foodstability/Quality.

Carbohydrates:Common Food Carbohydrates, Natural or Modified, Reaction leading toimprovement/deterioration of food quality. Properties influencing the usefulness as an ingredient of formulated

and processed foods

Lipids: Common food lipids, Natural and Modified, Role and uses of lipids in foods, Natural

and synthetic emulsifiers and antioxidant, Physical consistencyofcommercialfats, Reactions

influencing quality of foods Nutritionalaspects and safety of heated, oxidized, hydrogenated and

irradiated fats.

Proteins: Food proteins, nutritivevalue and its determination, De-naturation and its implication in foods,

Chemical reactionsand interactionsof amino acids andproteins influencing the food quality/Safety,

Functionalproperties of foodproteins, Modificationoffoodproteinsinprocessingandstorageand its

implications.

Vitamins,Minerals,PigmentsandFlavours:Chemistryand stabilityofwaterandfat-solublevitamins,

Chemical properties and bioavailability of minerals,Natural pigments in foods and their

retention in processed foods. Flavoring constituents in foods, Developmentofprocessandreaction

flavourvolatiles.

Food additives, integrated approach to food chemistry.

Bookreferences:

Author Title

O.R.Fennema Foodchemistry


10/39

HFT-502: FOODBIOCHEMISTRY L: T: P3: 1: 0

Structure and composition of fruit and vegetables: Definition, cellular components, chemical composition and

nutritional value.Physiology and biochemistry of fruit and vegetables: Post harvest handling, physiological development; growth,

maturation and senescence, fruit ripening, physiology of respiration, effect and role of ethylene, biochemistry of

respiration; aerobic and anaerobic metabolism, chemical changes during maturation.

Control atmosphere storages, effect of temperature, water loss and humidity, methods for modifying carbon dioxide

and oxygen concentration, physiological disorders: low temperature disorders, mineral deficiency disorders.

Structure and growth of muscle, chemical and biochemical constitution of muscle, ante-mortem and post-mortemfactors affecting quality of meat. Biochemical reactions leading to changesincomposition,color, flavour and

texture of meat.

Application of enzymes in foodprocessing: Endogenous enzymes and their role in modification of foods,

enzyme addedtofoodsduringprocessingsources,conversionsandspecificapplications.

BookReferences:

Author Title

O.R.Fennema FoodChemistry

N.A.M.Eskinb BiochemistryofFoods

R.H.H.Wills et al Post Harvest: An introduction to the physiology and handling of

fruits and vegetables


11/39

HFT-551: FOODCHEMISTRYLAB

S. No. Name of practical

1. Analysisofwaterforpotableandfoodpurposes

2. Moisturecontentinfoods inrelationto their stability

3. Non-enzymaticbrowningreactionsand its determinations

4. Determinationofrate/ extentofhydrolysisofsucrose/starch

5. Determinationoffreefattyacidcontentinfatsand oils

6. Detectionand estimationofoxidativerancidityinfats/oils

7. Determinationofheat stabilityofvitamin c

8. Studyofsomereactionsofproteins

9. Studyofsomeprocessingchangesinproteins

10. Studyofsomefunctionalpropertiesofproteins

11. Detection / Estimationofsomeadditivesinfoods

12. Detection/Estimationofadulterantsinsomefoods

Book References:

1. Thechemical analysisoffoodsandfoodproducts,byMorris

B.Jacobs,IIIEdition,CBSPublishersand distributorsNew

Delhi.

2. ISIhandbookoffoodanalysis

3. Handbookofanalysisandqualitycontrol forfruitand vegetableproducts,by

McGraw Hill PublishingCo.NewDelhi.

4. OfficialMethodofanalysisofAOAC

L: T: P

0: 0: 6


12/39

HFT-552: FOODBIOCHEMISTRYLABL: T: P

0: 0: 6

S. No. Name ofPractical

1. Determinationofenzyme activity andspecific activity(Enzyme assay)

2. Determinationofeffectoftemperatureonenzyme activity

3. DeterminationofeffectofpHonenzyme activity

4. Determinationofeffectofsubstrateconcentrationonenzyme activity andestimationofKm.

5. Estimationofenzymaticbrowning in a food

6. Estimationofenhancementinanenzyme activity duringripeningofa fruit

7. Estimationofenhancementinanenzyme activity duringsproutingofa grain

8. Detection/estimationofcatalase andperoxidase activity invegetable

9-13. Applicationofenzymes:Amylaseinhydrolysisofstarch.

Invertaseinhydrolysisofsucrose.

Proteaseinhydrolysisofprotein

Lipaseinhydrolysisoffat.

Cellulase andhemicellulase fordehullingofa grain,etc.

Bookreferences:

1. Anintroductionto practicalbiochemistrybyD.T.Plummer,IIIEd. Tata McGraw Hill PublishingCo.NewDelhi

2. PrinciplesofEnzymologyforFoodSciencebyJ.R.Whitaker,MarcelDekkerInc

3. MethodsinEnzymologybyS.P.ColwickandN.O.Kaplan,Acadmic Press


13/39

. HFT -601: PRINCIPLES OF FOODPRESERVATION

L: T: P

3: 1: 0

Aims and objectivesofpreservationof foods,Degreeofperishabilityofunmodifiedfoods,Causesof

qualitydeteriorationand spoilageofperishablefoods,wastageoffoods.

Preservationoffoodsbylowtemperatures:

Chilling temperatures:Considerationrelatingtostorage offoods at chilling temperatures,Applications and

procedures,ControlledandModified atmospherestorageoffoods,Poststoragehandlingoffoods.

Freezing temperatures: Freezingprocess, Slow and fast freezing of foods and its consequence, other

occurrencesassociatedwith freezingoffoods. Technologicalaspectsofprefreezing,Actual freezing,

Frozenstorageandthawingoffoods.

Preservation of foods by high temperatures:Basic concepts. Lethality requirement and assessing the adequacy of a thermal process. Blanching:

functions, disadvantages and ways of minimizing them. Pasteurization: Batch and continuous.Commercial sterilization of foods: Conventional canning process, batch and continuous retards. Aseptic

processing

Preservationbywaterremoval:

Principles, Technological aspects and application of evaporative concentration process; Freeze

concentrationandmembraneprocessforfoodconcentrations.

Principles,Technologicalaspectsandapplicationofdryinganddehydrationoffoods,Cabinet,tunnel,

belt,bin,drum,spray,vacuum,foammat, fluidized-bedandfreezedryingoffoods.

Principles,Technologicalaspectsandapplicationofsugarand salt, Antimicrobial agents,Biological

agents, non ionizingandionizingradiationsinpreservationoffoods.Hurdle technology.

BookReferences

Author Title

O.R.Fennema PrinciplesofFoodscience

V.Kyzlink PrincipleofFoodPreservation

JamesM.Jay ModernFoodMicrobiology


14/39

HFT- 602: TRADITIONAL ANDFERMENTEDFOODSL: T: P

3: 1: 0

Indiantraditionalsweet,savoryandsnackfoodproducts:Sweetmeats,Namkins,PapadsIdliandDosa and instant

mixes.

Preparation and Maintenance of Bacterial, Yeast and Mold cultures for food fermentations. Lactic acid

bacteria-activities andhealth-promotingeffects.Mushrooms:Cultivationandpreservation.FermentedDairyProducts:Cheeses,CurdandYoghurt,Buttermilkand the fermented milks.Spoilagesand

defectsoffermenteddairyproductsandtheircontrol. Fermented meat andfishproducts.

Fermentative ProductionofBeer,Wines,CiderandVinegar.FermentedVegetables(Pickles).

Production of Baker's Yeast, Microbial Proteins and fats, Food enzymes, and Food additives. Oriental

fermentedfoods.

BookReferences:

Author Title

K.H.Steinkrus Handbook ofIndigenousFermentedFoods

SukumarDe OutlinesofDairyTechnology

Prescott&Dunn IndustrialMicrobiology

L.E.Casida IndustrialMicrobiology

W.C.FrazierandD.C.Westhoff FoodMicrobiology

\

HFT- 603:CEREALS,

PULSES


15/39

ANDOILSEEDPRODUCTS

Composition, Structure and Processing characteristic of Cereal grains, Legumes and oil

harvest, Post processing practices for their safe storage. Parboiling and Milling of padd

characteristics, Curingand agingofrice,Processed riceproducts.

Wheat and its quality characteristics for milling into flour and semolina, Flour milling, Turbo

grinding and air classification, Flour grades and their suitability for baking purposes,Assessment of flour quality and characteristics,MillingofDurumwheat,Macaroniproducts.

Ingredients, Technology and qualityparameters forbakedproducts: Bread, Biscuits and cakes

Breakfast cereals.

Dry and Wet milling of corn, Starches and its conversionproducts, Malting ofbarley,

Pearling of Millets, Millingoflegume-pulsesbytraditional and improvedprocesses.

Processing of oil seeds for direct use and consumption, Oil andproteinproducts. Processing of

extracted oil refining, hydrogenation, interestrification. Processing of deoiled cake into

protein concentrates and isolates, Texturedprotein, Functional proteinpreparations. Peanutbutter,MargarineandSpread.

Bookreferences:

Author Title

C.F.T.R.I.Mysore Manualson Rice and its Processing

N.N.Potter FoodScience

S.A.Matz Cereal TechnologyS.A.Matz BakeryTechnology

L: T: P

3: 1: 0

HFT-651: FOOD PRESERVATIONANDPROCESSINGLABL: T: P


16/39

0: 0: 6


1. Extensionofshelflife/preservationoffoodsbyuseoflow temperature.

2. ProcessingandpreservationofPeasbyuseofhigh temperature.

3. Preservationandprocessingofcertain vegetablesbydryinganddehydration(waterremoval)

4. Osmotic concentration/dehydrationofcertain fruitsandvegetablesusingconcentratedsugarandsalts

solutions(reductioninwateractivity)

5. PreparationofJam/Jelly and itspreservationbysugar.

6. Preparationoftomatopuree/ketchupand itspreservationbychemicalpreservatives.

7. Preparationoffruitjuice/pulpand itspreservationbychemicalpreservatives/thermalprocessing.

8. PreparationofcordialsandsquashasperFPOspecification.

9. PreparationofBread/testbaking.

10. Pre-treatmentandmilling oflegume-pulses / dehullingofoil seeds.

11-14.PreparationofcertainbakedproductsBuns,Biscuits,Cookies, CakesPizza etc.

BookReferences:

Author Title

G.Lal,G.S.Siddappa&G.L.Tondan PreservationofFruitsandVegetables

S.C.Dubey BasicBaking:ScienceandCraft

E.J.Pyler BakingScienceandTechnology

HFT-652: TRADITIONAL AND FERMENTED FOODLAB


17/39

L: T: P

0: 0: 3


1. Preparation of Khoa and its texture profile analysis.

2. Osmotic cum freeze drying of mushroom.

3. Preparation of curd and its texture profile analysis.

4. Determination of proteolytic activity of lactic acid bacteria.

5. Preparation and quality assessment of potato chips.

6. Preparation and quality assessment of Namkeen.

7. Preparation of Paneer and its texture profile analysis.

8. Preparation of flavoured milk/whey beverages.

9. Preparation and quality assessment of Pickles.

10. Preparation and quality assessment of Sauerkraut.

11. Preparation of oriental fermented foods.

12. Studies on effect of granule size on texture profile of Idli.

Bookreferences:

Author Title

SukumarDe OutlinesofDairyTechnology

Prescott&Dunn IndustrialMicrobiology

Nduka Okafor Modern Industrial Microbiology and Biotechnology

Potato:Science and Technology

HFT-652:SEMINAR L: T: P

0: 0: 3

The student will be required to prepare and deliver a seminar as well as submit a written report on the topic

assigned to him/her


18/39

HFT-701: FOOD QUALITY

Ways of describing of Food Quality, Quality control and Quality Assurance functions. TotalQualityControl (TQC) and the role of management/ TQM.. Statistical quality control.

Quality costs., Analysis and Interpretationofsensoryscores.Applicationofsensoryevaluation

inQualityManagementoffoods.

Instrumental measurements of sensory attribute of foods: Appearance, color, volume,

density and specific gravity, Rheological and textural characteristics . Textureprofile analysis.

Correlationbetween instrumental andSensoryanalysisoffoodquality attributes.

NutritionalQualityoffoodsand its assessments:Foodproteins (Digestibility,Biologicalvalue,

NPU,PER), Modificationsoffoodsconstituentsduetoprocessingandstorageandtheirnutritional

implications.

BookReferences:

Author Title

J.M.DeMan RheologyandTextureinFoodQuality

Y.Pomeranz FoodAnalysis : Theoryand practice

IS:6273(Part-1&Part-2)

M.A.Amerine PrinciplesofSensoryAnalysisofFood

L: T: P

3: 1: 0


19/39

HFT -702: FRUITS,VEGETABLESANDPLANTATIONPRODUCTSL: T: P

3: 1: 0

Post harvest handling including controlled and modified storage. Techniques ofprocessing andpreservation

of fruits and vegetablesby refrigeration and freezing, canningandbottling,dryingand dehydration

Technology of fruits and vegetableproducts: Juices andpulps, Concentrates andpowders, Squashes and

cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized

fruits.Tomatoproducts:Puree,Paste,Ketchup,Sauceandsoup.Chutneys,picklesandotherproducts.

Composition,Structureandcharacteristics ofcashewnutandother dry fruits.

Spices:Composition,Structureand characteristics.Preservationandprocessingofmajorandminorspicesof

India;wholespice,Spicepowder,Pasteandextracts,Spiceoilsandoleoresins.

Composition, Production and processing of Tealeaves: Black tea, Green tea and Oolong tea. Instant tea.Production andprocessing of coffee cherriesby wet and dry methods to obtain coffeebeans, grinding,storageandpreparationofbrew,Soluble/Instantcoffee,Useofchicoryincoffee,decaffeinatedcoffee.

Production,processing and chemical composition of cocoabeans. Cocoa Processes: Cleaning, roasting,alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa powder.

Manufacturingprocessforchocolate:Ingredients,Mixing,Refining,Conching, Tempering,Moulding etc. to

obtainchocolateslabs,chocolatebars.Enrobedandotherconfectionaryproducts.

BookReferences:

Author Title

G. Lal, G.S.SiddappaandG.L.Tondan Preservationoffruits&vegetables.

&G.L.TandonB.L.Amla FoodIndustry.

B.Shrilakshimi FoodScience.

Bernard.W.Minifie Chocolate, Cocoa and Confectionary: Science and

Technology.

R.H.H. Wills et.al. An introduction to thePost-harvestphysiologyandhandling

offruitsandvegetables.


20/39

HFT-703: FOODPACKAGING

L: T: P

3: 1: 0

BasicConcepts: Conceptofpackaging,Functionsofa FoodPackage,PackagedevelopmentfactorsandFood

packagedevelopment.Aseptic Packaging.Newertrends.

Cellulosic and Polymeric packaging materials and forms: Food grade polymeric packaging materials,Rigid plastic packages. Films: Oriented, Co-extruded, Laminates and Metallised; Cellophane, Olefins,Polyamides, Polyesters, PVC, PVDC, PVA, Inomers, Copolymers, Polycarbonates, Phenoxy, Acrylic andPolyurethane. Theirmechanical sealingandbarrierproperties.

GlassandMetalcontainers:

Glass:Composition,Properties, Bottle makingandClosuresforglasscontainers.

Metal: Bulk containers, Tin-plate containers, Tin free steel containers, Aluminium containers, Latest

developmentinmetal cansandprotective lacquers.

Foodproductcharacteristicsandpackagerequirement,Selection ofmaterials, Forms,Machineryandmethodsfor fresh produce (Fruits, Vegetables, Egg, Meat and Fish), Edible oils and Fats, Spice and spice

products, Processed products (Fruit & Vegetable, Cereal & Pulse, Dairy, Confectionary & Snacks, Meat

& Marine products).

Packageprinting, Packaging Laws and Regulations, Evaluation of foodpackaging materials andpackage

performance.

BookReferences:

Author Title

M.MahadeviahandR.V.Gowramma FoodPackagingMaterials

S.SaclarowandR.C.Griffin PrinciplesofFoodPackagingTrendsinFoodScience&Technology ProceedingsofIFCON-1988


21/39

HOE-40: NUTRITIONALASPECTS OF NATURAL&PROCESSEDFOODSL: T: P

3: 1: 0

Food and its functions, Role of nutrients, Effects of deficient or excess intake of the individual

essential nutrients. Recommended Dietary Intakes (RDI) and its uses. Factors affecting nutritional requirement

of an individual.

Composition of Foods: General and Specific for different foods of plant and animal origin. General causes.

of loss, of nutrients. Nutritional changes during processing & storage and their implications. Potentially

undesirable constituents in foods. Restoration, Enrichment, Fortification and Supplementation of foods.

Digestion, Absorption and Metabolism of food in human body.

Balanced diets for normal individuals. Therapeutic diets for people suffering from various ailments and

disorders. Functional foods.

Assessment of calorific value and nutritional quality of natural and processed foods by chemical and

biological means. Sensory qualities and acceptability of foods.

BookReferences:

1. Dietetics' by B. Srilakshmi, H' edn., New Age International (P)Ltd.New Delhi.

2. Nutrition and Dietetics' by Shubhangini A. Joshi, Tata McGrawHill Co.Ltd

3. Nutritive Value of Indian Foods' by C. Gopalan, B.V. Ramasastri and S.C.Balasubramanian; NIN, Hyderabad,

ICMR, New Delhi.

4. Food Chemistry' by O.R. Fennema, 2' edn. Marcel Dekkar Inc.

5. Basic Nutrition in Health & Disease by P. S. Howe, W.B. Saunders Company London.


22/39

HFT-751:FOODQUALITYEVALUATIONLAB

1. Sensitivity tests(Threshold/Dilution) tomeasureindividual abilityforsensory analysis.

L: T: P

0: 0: 3

2-3. Difference tests to evaluate qualitative and' quantitative differences and/orpreferencebetween test

products.

4-5. Assessmentofqualityofwheatflour (WaterAbsorptionPower,GlutenContent,SedimentationValue

etc.).6. EvaluationofqualityofBakeryProducts: Bread,Biscuits,Cakes etc.

7-8. EvaluationofqualityofDairyProducts:Overranand fat contentinIceCream,Specificgravity ofMilks etc.

9-10.Assessment of quality of Fruit & Vegetable Products: Tomato Products, Jam, Jelly, Marmalades,

Squashes&Cordials,CannedProducts.

11-12.AssessmentofQualityofBeverages:Tea &Coffee,CarbonatedandRTSBeverages.

BookReferences:

Author Title

BISSpecifications

MorrisB.Jacobs TheChemical AnalysisofFoods&FoodProducts

S.Ranganna HandBookofAnalysisandQualityControlforFruit

& Vegetable ProductsOfficial Method of Analysis ofAOAC

HFT-752:PROJECTL: T: P

3: 1: 0

Thestudent(s) will berequiredtosearch literaturepertainingtodesignofan equipment /processing

ofa foodcommodity /productionoffoodproduct,comprehend it andprepare a reportforassessment.

HFT-753: INDUSTRIALTRAININGL: T: P

0: 0: 3

Thestudent(s) will berequired toundertake training in the food industryafterIIIB.Tech.VIsemesterfora

specifiedperiodandsubmit its reportaftercompletionforevaluationandoralexaminationintheVIIsemester

ofhisstudiesinFinalB.Tech.


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HFT-801: TECHNOLOGY OF ANIMALFOODS L: T: P3: 1: 0

Fluid Milk: Composition of milk and factor affecting it. Physico-chemical characteristics of milk and milk

constituents.Production andcollection,coolingandtransportationofmilk.Packagingstorageanddistribution

ofpasteurized milk.: Whole, Standardized, Toned, Double toned and skim milk. Test for milk quality andAdulteration.UHTprocessedmilk,flavoured, Sterilized milk.Cleaningandsanitizationofdairyequipments

Definition, Classification, Composition andphysico-chemical properties of cream. Productionprocesses andquality control. Butter: Definition, Classification, Composition and methods of manufacture, Packagingand storage. Butter oil/Ghee. Ice cream: Definition, Classification and Composition, Constituents and theirrole. PreparationofmixesandfreezingofIcecream,Overrun,Judging,Grading,anddefectsofIcecream.

Evaporated and Condensed milk: Method of manufacture, Packaging and storage. Defects, Causes, andprevention. Roller and Spray Drying of milk solids. Instantization. Flow ability, Dustiness, Reconstituability,Dispersability, Wet ability, Sink ability and appearance of milkpowders. Manufacture of casein, Wheyprotein,Lactosefrommilkoruseinformulatedfoods.

Scienctific slaughtering,Tendering and curingofmeat, BeefMutton,PorkSausagesandothermeat products.Catch, Handling and transportation of fish.Fishspoilage,Processing,Preservationoffish,Shellfishandother

seafoods.Poultryprocessing,Canningofpoultryproducts.Physical, ChemicalNutritionalandFunctionalcharacteristicsofEgg.Causesofdeteriorationofqualityofegg,PreservationandProcessingofEgg.Manufacturingofegg

white,EggyolkandWholeEggsolids/powder.

BookReferences:Author TitleH.V.Athortone Chemistryandtestingofdairyproducts

N.Warner PrinciplesofdairyprocessingSukumarDe Outlinesofdairytechnology

R.A.Lawrie MeatScience.G.J.Mountney PoultryProductsTechnology

B.Srilakshmi FoodScience


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HFT-802: FOOD SAFETY & FOOD LAWS

L: T: P

3: 1: 0

Safety: Operational sense of food safety, Potential Food derived health hazard:Microbial contamination,

Nutritional Imbalance. Pesticide residues, Environmental Contamination,Naturally occurring compounds and

permitted foodadditives.Consumer awareness about food safety, Safety of various food categories: Fruits

and vegetables, Milk and milk products, Meat, Fish & Sea Foods, Egg and Poultry

Obligatory standards and Specifications for in-process and finished food product. Food safety and standards Actand its rules.

Food safety and Hygiene. HACCP Systems: General standards for contaminants and toxins in foods,General principles for the use of food additives in foods, Analysis of pesticide residues.Testingfoodforits safety.

BookReferences:Author TitleY.Pomeranz FoodAnalysis : Theoryand practice

IS:6273(Part-1&Part-2)

www.foodsafetyindia.nic.inBIS Specifications

Agmark Specifications


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ELECTIVE

HFT-011: SPECIALITYFOODSInfantandbaby foods,Adolescent / Teen-age foods,Geriatric foods,Foods forpregnant ladiesandnursing

mothers.FunctionalfoodsandProbiotics.

Foods / Dietsinmetabolicdisordersanddisturbances.Foods and Diets recommended and restricted in Gastrointestinal disorders; Fever and Infection; Liver,

gallbladderandpancreaticdisturbances.

Foods and Diets recommended and restricted in blood, circulatory and Cardiac diseases; urinary andMusculoskeletaldiseases.Allergies.

Beneficial EffectsofSpices,gamma-linolenicacid,Spirulina,antioxidantsandother food constituents.New

Developments.

BookReferences:

Author Title

BenzaminT.Burton HumanNutrition

ShubhanginiA.Joshi Nutritionand DieteticsB.Srilakshmi Dietetics

ArnoldE.Bender Nutritionand Dietetic foods

AFST(I)&CFTRI ProceedingsofIFCON98

PeriodicalsbyAFST(I),CFTRI IndianFoodIndustry

P.S.Howe,W.B.Saunders BasicNutritioninHealth&Disease


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HFT-012: FOOD PRODUCT AND PROCESS DEVELOPMENT

Innovation andproduct development concept. Generation of ideas. Desk Research. Screening/ appraisal of

initial ideas.

Detailedstudyofproduct,processandmarket,Planninganddevelopmental activities andevaluatingthem.

Developmentofprototypeproductand itstestingforacceptance.Developmentofprocessandplanningforproduction trials.Planning the test market.Actualproduction trials and

test marketing.Evaluationoftest results.

Launchingoftheproduct.Advertisingandmarketingplans.Suggestionsforimprovingsuccess.

BookReferences:

Author Title

Chicago:Arlington FoodProductDevelopment

HFT-013: FOODPROCESSINGWASTEMANAGEMENT

Basic considerations: Standards for emission or discharge of environmental pollutants from foodprocessing


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Industriesasper theupdatedprovisionofEnvironment(Protection)Act,1986. Elementsof importance in theefficientmanagementoffoodprocessingwastes.

Characterizationand utilization ofby-productsfrom Cereal Pulses,Oilseeds,Fruitsandvegetables,Plantation

products,Fermentedfoods,Milk,Fish,Meat,Eggandpoultryprocessingindustries.

Characterization of food Industry effluents, Physical an chemical parameters, Oxygen demands and theirinterrelationships, Residues (solids), Fats, Oils and grease, Forms ofNitrogen, Sulphur and Phosphorus,Anions and cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of food industryeffluent,Screening,SedimentationFloatationaspre-andprimaryreactants.

Biological oxidations: Objects, Organisms, Reactions, Oxygen requirements, Aeration devices Systems:Lagoons,Activatedsludgeprocess,Oxidationditches,RotatingbiologicalcontcatersandtheirVariationsand

advancedmodifications.Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtrationand reverseosmosis.Physico-chemical separations: activatedcarbonadsorption,Ion-exchangeelectro-dialysisand magnetic separation. Chemical oxidations and treatment Coagulation and flocculation. Disinfection.Handling disposalofsludge.

BookReferences:

Author Title

J.H.Green FoodProcessingWasteManagement

Environment(Protection)ActAFST(I)&CFTRI ProceedingsoftheSymposiumonBy-productsFromfood

Industries: Utilization andDisposal

HFT-014:RHEOLOGICALANDSENSORYANALYSIS OF FOODSL: T: P

3: 1: 0

Mechanicalproperties of foods. Mechanical models to visualisebehaviour of foods. Basic and applied

rheologicalconsiderationsandtheirapplication tofoods.

FoodMicrostructureand itsstudyby light,Scanning andTransmissionElectronmicroscopy.Implicationsof

micro-structure indeterminingmechanical andsensorycharacteristicsoffoods.


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Requirement of test systems for measuring food texture. Types of texture Instrument and theiroperating mechanisms, Calibration, Performance of test and measurements of test parameters.Interpretation of test results.

Texturalproperties offruits&vegetables;Dough,Pasta andBakedproducts;dairyproducts;Meat;Fatand fat

products;andtheirinstrumentalMeasurements.

Rheologyofchocolate,Texturalcharacteristicsoffoodemulsions,Functionsofemulsifiersinrelationtofood

texture,Sensorymeasurementoffoodtextureandtextureprofile.

BookReferences:

Author Title


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HFT-851: PROJECTL: T: P

0: 0: 12

The student (s) will be required toprepare a detailedproject report on fabrication of an

equipment /establishmentofaplantforprocessingofa foodcommodity forproductionoffoodproduct(s)withcomplete lay-outand economic analysisforassessment.

HFT-852: EDUCATIONAL TOUR

Students willbetakenforthe visitofIndustrial / Researchorganization, intheirfieldofspecialization,duringthevacationperiod.


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H.B.Technological Institute, Kanpur-02 (U.P.)

M.Tech Chemical Technology (Food Technology)

Structure and Evaluation Scheme (w.e.f. 2010-11)Recommended by BOS

I SemesterS.

No.

Course

Code

Subject Periods Evaluation Scheme Su

ToL T P Sessionals Examination

CT Attendance TA Total

1 PCH-

103

Advanced

Mathematics &

Statistical design ofExperiments

3 1 0 30 10 10 50 100 15

2 PFT -101 Advances in FoodTechnology-I

3 1 0 30 10 10 50 100 15

3 PFT-102 Engineering Properties

of Foods

3 1 0 30 10 10 50 100 15

4 Elective

-IPFT-103

PFT-104

PFT-105

PMA-

101

Post-harvest/Preprocessing Quantified

Operations

Food Industry WasteManagement

Fundamentals of Food

Technology*Engineering

Mathematics**

3 1 0 30 10 10 50 100 15

Total 1

2

4 0 200 400 60

* Only for students other than Food Engineering &Technology background.

** Only for students of M.Sc (chemistry) biology background.

IISemester

S.No

CourseCode

Subject Periods Evaluation Scheme Subject Total

L T P Sessionals Examinatio

n

CT Attendanc

e

TA Tota

l1 PFT-201 Food Process

Engineering

3 1 0 30 10 10 50 100 150

2 PFT-202 Food Safety &

Quality Assurance

3 1 0 30 10 10 50 100 150

3 PFT-203 Advances in Food

Technology-II

3 1 0 30 10 10 50 100 150

4 Elective- 3 1 0 30 10 10 50 100 150


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II

PFT-204

PFT-205

PFT-206

PFT-207

Applications of

BiotechnologicalTools in Food

Analysis

Advances in Food

PackagingTechnologies

Frozen Food & ColdChain Management

Nutraceutical &

Functional Foods

5. PFT-208

(N.C.*)

Food Technology

Lab

0 0 6 - - - - - -

Total 12 4 6 200 400 600

* Non Credit Course

III SemesterS.

No

.

Course

Code

Subject Periods Evaluation Scheme

L T P Sessionals Exam

n

CT Attendanc

e

TA Total

1 PCH-301 Modelling & Simulation

of Chemical EngineeringSystems

3 1 0 30 10 10 50 100

2 Elective-III

PFT-301

PFT-302

PFT-303

Novel Techniques inFood Processing &

PreservationComputer Applications in

Food

ProcessingTechnologyRheological Properties

and Microstructure of

Foods

3 1 0 30 10 10 50 100

3 PFT-304 Project

Dissertation*

- 8 - - - - 50 -

4 PFT-305 Seminar - 2 - - - - 100 -Total 6 12 0 250 200

*dissertation to continue in fourth semester.


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IV Semester

S.

No.

Course

Code

Subject Periods Evaluation Scheme

L T P Sessionals Examinati

CT Attendance TA Total

1 PFT-401 Research Project - - 18

- - - 150 200

Total - - 1

8

150 200

Grand Total: 2000


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H.B.Technological Institute, Kanpur-02 (U.P.)

M.Tech Chemical Technology (Food Technology)

Detailed Syllabus (w.e.f. 2010-11)Recommended by BOS

I Semester

PCH-103: Advanced Mathematics & Statistical design of Experiments

PFT-101: Advances in Food Technology-IDesirable and undesirable food constituents, Analytical approach to food chemistry,

chemical/biochemical reactions and physical changes occurring during transportationstorage & processing in foods and their implications on quality, permitted food additives

and their rational. Application of enzymes in food processing.

Recent trends in milling operations for cereals and pulses.

Advances in baking technology.

Advances in extruded and other ready to eat food products eg.Roasted toasted and friedproducts, Instant ready to use formulations.Advances in Processing of oilseeds for oil and protein products.Recent trends in fruits and vegetables preservation and processing techniques.

Advances in plantation products eg. Tea, coffee and cocoa. Spices storage and their processing.

PFT-102: Engineering Properties of FoodsMass-Volume-AreaRelated Properties of Foods,Mechanical Properties of foods: Relationship between stress compression and

deformation of foods, hydrodynamics and aerodynamics properties of foods

Thermal Properties of Foods: Specific heat. thermal conductivity, thermal diffusivity andglass transition temp and its relation with water activity..

Electrical Conductivity and Dielectric Properties of Foods:

Optical Properties of foods

PFT-103: Post harvest/Pre Processing Quantified OperationsFactors affecting shelf life of unmodified foods, Storage quality attributes of stored produce.

Causes of wastes and pretreatments for minimizing losses during storage . Crop drying principlesand methods. Grain storage, principle and structures. Design of storage bins. Pretreatments

for low temperature storage of foods. Chilling operations for tissue and non-tissue foods,

Post harvest changes in fruits and vegetables. Low temperature storage offoods.CAS/MAS technology; Design and operation of cold storage.

PFT-104: Food Industry Waste Management


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Standards for emission or discharge of environmental pollutants from food processing

Industries as per Environment (Protection) Act, 1986. Elements of importance in the

efficient management of food processing wastes.Characterization and utilization of by-products from Cereal Pulses, Oilseeds, Fruits and

vegetables, Plantation products, Fermented foods, Milk, Fish, Meat, Egg and poultry

processing industries.Characterization of food Industry effluents, Physical and chemical parameters, Oxygen

demands and their inter relationships, Residues (solids), Fats, Oils and grease, Forms of

Nitrogen, Sulphur and Phosphorus, Anions and cations, Surfactants, Colour, Odour,Taste, Toxicity. Unit concept of treatment of food industry effluent, Screening,

Sedimentation Floatation as pre - and primary reactants.

Biological oxidations: Objects, Organisms, Reactions, Oxygen requirements, Aeration

devices Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotatingbiological contactors and their Variations and advanced modifications.

Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters,

Ultra filtration and reverse osmosis. Physico-chemical separations: activated carbon

adsorption, Ion-exchange electro-dialysis and magnetic separation. Chemical oxidationsand treatment Coagulation and flocculation. Disinfection. Handling disposal of sludge

PFT-105: Fundamentals of Food TechnologyComposition: Chemical constituents of foods: Desirable and Potentially undesirable food

constituents and their importance. Recommended Dietary Allowances (RDA).Carbohydrates: Classes, Nomenclature and structure. Dietary utilization and disturbances

Lipids: Definition, Classification and structure: Fatty acids composition of natural lipids

of plants and animal origin, Essential fatty acids. Role and use of natural lipids and tailormade fats in foods.

Protein: Physico-chemical properties of amino acids, peptides and proteins, structure

-function relationship of proteins, Essential Amino acids.Quality: Basic concepts. Nutritional and sensory attributes and their assessments, causesof undesirable changes leading to quality deterioration in foods and their implications.

Determination of probable cause(s) of observed quality change in foods.

PMA-101: Engineering MathematicsMatrix and vector algebra with applications, numerical solution of algebraic and

transcendental equations, interpolation, differentiation and numerical differentiation,integration and numerical integeration, curve fitting, regression and correlation analysis,

statistical quality control, design of experiments, flow charts, algorithms and C/C++

programs of the above numerical/statistical methods.

II Semester

PFT-201: Food Process EngineeringMaterial and energy balance in various food processing operations, such as dilution,

concentration and dehydration. Calculation pertaining to heat transfer and flow properties

of liquid foods in transportation and processing, kinetics of chemical and biochemical


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reaction in foods, thermal sterilization of foods, refrigeration requirements in storage and

transportation of food extraction, separation , concentration and dehydration of foods.

PFT-202: Food Safety & Quality AssuranceFood Acts and Legislations, Concepts and trends in food legislation. International and federal

standards: Codex alimentarious,ISO series, food safety in USA. Legislation in Europe: Directivesof the official journal of the EU,council regulations, food legislation in UK. Regulating methods

for food analysis, case studies. Enforcers of Food Laws Approval Process for Food Additives

Nutritional Labeling. Food safety authority of India, Act and rules.

Prominent food derived hazards, tolerance limit monitoring and control, food standards

HACCP for microbial safety and for prevention of foreign materials in foods,

adulteration. Food related hazards & risk management Good Manufacturing Practices (Code ofGMP), Fair Packaging and Labeling Act (1966), International Food Standards, Requirement and

procedure for ISO certification.

PFT-203 : Advances in Food Technology-IIAdvances in processing of milk & milk productsRecent trends in milk procurement strategies and operation, Plate-form test andsegregation of sweet and sour milk. Modern processing of fluid milk and distribution

network. Technology of other dairy products. By-product utilization.

Recent trends in processing of meat and meat Products in India. Chemical compositionand microscopic structure of meat. Pre-mortem and post mortem changes influencing the

quality of meat. Modern slaughter house management and by-product utilization.

Advances in technology of marine products.

Structure composition nutritive value and functional properties of eggs. Preservation ofegg and processing for egg products.

PFT-204: Application of Biotechnological Tools in Food AnalysisIntroduction: concept of biotechnology , history, Old Vs new biotechnology, different

food borne pathogens

Genetic engineering: concept , different vector systems used in gene cloning, GeneCloning procedure: Isolation of DNA fragment, joining to vector, expression and selector

of recombinant with suitable examples, DNA fingerprinting, Method of DNA finger

printing, identification techniques practical applicationPolymerase chain reaction; Introduction and principle process of PCR, Development of a

PCR assay, PCR optimization, Practical modification to the PCR techn8iques ,

advantages and disadvantages, applications, application of PCR in the detection of

different pathogen species, MPCR analysis.ELISA : Concept of antigen and antibody, ELISA, types of ELISA, Method , ELISA kits,

applications in food and agriculture.

Immunoassay kits: types of immunoassays, principles of detection of kits, monoclonalantibodies , antigen, antibody, nomenclature, production of monoclonal antibodies In

vitro and In vivo, merits and demerits, application in food industries.


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Biosensors : Types of biosensors- Calorometric, potentiometric, Amperometric, Optical,

Piezoelectric, Immunosensors, principle of detection, application, biosensors in food

analysis.

PFT-205: Advances in Food Packaging TechnologiesPrimary and secondary functions of a package.Product characteristics and protection

required through packaging. Packaging materials: Physico-machanical, optical ,thermal

and barrier properties, cost consideration and disposibility.Technologies for novel packaging materials for active packaging, biodegradable

packaging, edible packaging and nano packaging materials. Tailoring of packaging

materials.Thermal processing, aseptic packaging lines and retortable pouches. Microwave-

oveneable packaging materials

PFT-206: Frozen Foods and Cold Chain ManagementFundamentals of freezing: Glass transition in frozen foods and biomaterial, microbiologyof frozen foods, thermo-physical properties of frozen foods, Freezing load and freezingtime calculations, Innovation in freezing process

Facilities for the cold chain: freezing methods and equipment, cold store design and

maintenance, transportation of frozen foods, retail display equipment and management,household refrigerators and freezers, monitoring and control of the cold chain.

Quality and Safety of Frozen Foods: Quality and Safety of frozen meat and meat product,

Quality and safety of frozen poultry and poultry products, Safety and quality fish,

Shellfish and related products, Quality and safety of frozen vegetables, fruits, dairyproducts, ready meads , bakery products, Eggs and eggs products.

Monitoring and measuring techniques for quality and safety: Chemical measurements,sensory analysis of frozen foods, Food borne illnesses and detection of pathogenicmicroorganisms, self life prediction of frozen foods.

Packging of frozen foods: Introduction to frozen food packaging, plastic packaging of

frozen foods, paper and card packaging of frozen foods, Packaging of frozen foods withother materials, Packaging machinery.

PFT-207: Nutraceutical & Functional FoodsDefining nutraceuticals and functional foods, mature, type and scope. Nutraceuticals and

functional food s applications and their health benefits, classification based on chemical

and biochemical nature with suitable and relevant descriptions.

Nutraceuticals for specific situation such as cancer heart dieases, stress, Osteoartehritis,hypertension etc.

Antioxidants and other phytochemicals, isoflavones, lycopenes, their role in nuraceuticals

and functional foods, diatery fibers anf complex carbohydrates as functional foodingredients.

Protein as a functional food ingredients probiotic foods and their functional role herbs as

functional, health promoting activity of common herbs.Cerals products as functional foods- Oats, Wheat bran, rice bran etc.


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Functional vegetable products, oil seeds and sea foods.

Coffee, tea and other beverages as functional foods/ drinks and their protective effects

Effects of processing and storage and interaction of various environmental factors on thepotentials of such foods.

Marketing and regulatory issues for functional foods and nutraceuticals

Recent developments and advances in the area of nutraceuticals and functional foods.

PFT-208: Food Technology Lab (Non Credit Course)1. To determine nutritive value of food material by use of Bomb Calorimter.

2. To characterize the type of fluids using viscometer.

3. To determine TPA of given food sample.4. GRAM staining of bacteria.

5. Determination of sulphur dioxide in processed foods.

6. To determine gluten content and sedimentation value of wheat flour.

7. To determine the surface heat transfer coefficient of food sample.

8. Freeze drying of vegetables/fruits.9. Preparation of tomato based products.

10. Preparation of bread/biscuit/cake.

III Semester

PCH-301: Modeling & Simulation of Chemical Process Systems

PFT-301 : Noval Techniques in Food Processing & PreservationMembrane Technology, membrane processing technology of liquid foods ,different

membrane modules, types of membrane 1G to 3G. Factors affecting flux and relatedequations, application of membrane in food processing & preservation

Theoretical concept of super critical extraction process, equipment used and its

application in food processing & preservation.Theoretical concept of high pressure technology equipment used and its application in

food processing & preservation.

Theoretical concept of Microwave and radio frequency technology equipment used and

its application in food processing & preservationTheoretical concept of ohmic heating, pulse heating and infrared heating technology and

X-rays techniques, equipment used and its application in food processing & preservation.

Theoretical concept of ultrasound/sonication technology, equipment used and itsapplication in food processing & preservation.

Hurdle technology its concept and application in food preservation.

PFT-302: Computer Application in Food Processing TechnologyModelling and Simulation : Fundamentals of modeling and simulation; definition of basic

terms like system, entity attribute, activity, state of system, system environment;categories of system, stochastic activities; Different steps for modulation and simulation,


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Types of model;s advantages of modulation and simulation, disadvantages of modulation;

Monte Carlo Method of random simulation, Application areas of simulation.

Computer programmes, flow charts and algorithms of some numerical methods:Numerical methods solving for transcendental model equations; iterative convergence

method, deivation and algorithms of bisectional method method or intermediate value

therem; False position or Regula Falsi method; Newton Raphson method, convergence ofNewton Raphson method, generalized Newtons method for multiple roots, sacant

method, Convergence of secent method; Iterative or method of successive approximation;

Introduction to numerical integration, trapezoidal rule, Simpson 1/3 rd rule, truncationerror in trapezoidal rule, Simpsons 1/3 rd rule. Solution of ordinary differential equation

model: Picard, Taylors series method. Eulers method, Modified Eulers method, First

order, third and fourth order Runga Kutta method. Solution of partial differential

equations models: Differential laplace, parabolic and hyperbolic equation, Finitedifference method, graphical menthod, Bender-Schmidt method.

Optimization : Introduction, optimization theory, optimization methods, Graphical and

numerical methods of optimization, unconstrained optimization, Constrained

optimization, Programming optimization, experimental optimization, Response surfacemethodology (RSM).

Modelling and Simulation of some food engineering operations : Thermal processing,convection dehydration, osmotic dehydration, spraydrying, Freeze drying, Freezing

Process; deep fat frying; extrusion process; filtration processes; membrane separation;

distillation and extraction processes.Instrumentation and Process Control: Concept of process control computer based data

acquisition and process control

Artificuial neural network and Fuzzy logic : Concepts of artificial neural network,

Application of Fuzzy logic and ANN in food processing.

PFT-303: Rheological Properties & Microstructure of FoodsTexture classification, relation of food texture with structure & rheology.Principles andpracticesof objective texture measurements , viscosity measurement.Sensory methods of

texture and viscosity measurements and their correlation.Rheological properties of

foods.mathematical models and their application for non newtonian fluids.Recentadvances in textural, rheological and viscoelastic characteristics of foods and their

associated mathematical models

PFT-304: Project Dissertation

PFT-305: Semina

IV Semester

PFT-401: Research Project


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ft syllabus

Documents