b.tech food technology syllabus

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FACULTY OF FOOD TECHNOLOGY

Degree programme Duration

: :

B. Tech. (Food Technology) 4 years-8 Semesters Course work - 6 Semesters Hands on training-I Semester In plant training- I Semester

New Syllabus a. Total credits up to VI Semester : b. Hands on training in VII Sem. c. In plant training VIII Sem. : Total Credits : 125 credits 25 credits 30 credits 180 credits 07 credits 01credit (Non credit course) 04 credit (Non credit courses)

Other courses recommended by : 4th Dean Committee 1. Physical education : 2. Mathematics (Deficiency courses):

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COURSE OUT LAY DEPARTMENT-WISE Department of Food Science and TechnologySr. No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Course No. FST-111 FST-112 FST-123 FST-124 FST-235 FST-236 FST-237 FST-238 FST-249 FST-2410 FST-2411 FST-2412 FST-3513 FST-3514 FST-3615 FST-3616 FST-3617 FST-3618 Course Title Principles of Food Processing Food Production Trends and Programs Postharvest Management of Fruit and Vegetable Cereal Processing Legume and Oilseed Technology Meat, Poultry and Fish Technology Wheat Milling and Baking Technology Confectionery Technology Fruit and Vegetable Processing Quality Control for Food Industry Processing of Milk and Milk Products Spice and Flavor Technology By-Products and Waste Utilization Carbonated Beverage Technology Product Development and Formulation Speciality Foods Extrusion Technology Quality Assurance and Certification Total Department of Food Chemistry and Nutrition Sr. No. 1 2 3 4 5 6 7 Course No. FCN-111 FCN-112 FCN-123 FCN-124 FCN-235 FCN-246 FCN-247 Course Title Bio-chemistry Food Chemistry-I Food Chemistry II Human Nutrition Food Analysis Food Additives Environmental Science Credits 2+1=3 2+1=3 2+1=3 2+1=3 1+2=3 2+1=3 2+1=3 13+8= 21 Semester I I II II III IV IV Credits 2+1=3 2+0=2 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 1+1=2 2+1=3 1+1=2 1+1=2 2+1=3 1+1=2 1+1=2 1+1=2 2+1=3 1+1=2 2+1=3 29+17= 46 Semester I I II II III III III III IV IV IV IV V V VI VI VI VI

Total credits Department of Food and Industrial Microbiology

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Sr. No. 1 2 3 4 5 6

Course No. FIM-111 FIM-122 FIM-233 FIM-244 FIM-355 FIM-366

Course Title General Microbiology Food Microbiology Industrial Microbiology Food Safety and Microbial Standards Food Bio-technology Food Hygiene and Sanitation Total credits

Credits 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 12+6= 18

Semester I II III IV V VI

Department of Food Engineering Sr. No. 1 2 3 4 5 6 7 8 9 10 11 Course No. FE-111 FE-112 FE-123 FE-124 FE-235 FE-236 FE-247 FE-358 FE-359 FE-3510 FE-3511 Course Title Engineering Drawing Principles of General Engineering Energy Generation and Conservation Heat and Mass Transfer Chemical Engineering Food Packaging Food Process Engineering Refrigeration Engineering and Cold Chain Bio-Chemical Engineering Instrumentation and Process Control Food Plant Design and Layout Total credits Credits 0+1=1 1+1=2 2+1=3 1+1=2 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 1+2=3 17+12=29 Semester I I II II III III IV V V V VI

Department of Food Trade and Business Management Sr. No. 1 2 3 4 5 Course No. FTBM-351 FTBM-352 FTBM-363 FTBM-364 FTBM-365 Course Title Co-operation, Marketing and Finance Business Management and International Trade Entrepreneurship Development and Communication Skills Food Laws and Regulations Seminar Total credits Credits 2+1=3 2+0=2 1+1=2 2+1=3 0+1=1 7+4=11 Semester V V VI VI VII

Annexure-II

Lay out of courses of B. Tech (Food Technology) semester wise3

Semester -I Sr. No. 1 2 3 4 5 6 7 8 9 Course No. FST-111 FST-112 FCN-111 FCN-112 FE-111 FE-112 FIM-111 Phy. Edn.111 AL-111 Course title Principles of Food Processing Food Production Trends and Programs Biochemistry Food Chemistry-I Engineering Drawing Principles of General Engineering General Microbiology Physical Education Mathematics Total Credits Semester-II Sr.No. 1 2 3 4 5 6 7 8 Course No. FST-122 FST-123 FCN-123 FCN-124 FE-123 FE-124 FIM-122 AL-122 Course title Postharvest Management of Fruit and Vegetable Cereal Processing Food Chemistry-II Human Nutrition Energy Generation and Conservation Heat and Mass Transfer Food Microbiology Mathematics Total Credits Semester-III Sr.No. 1 2 3 4 5 6 7 8 Course No. FST-235 FST-236 FST-237 FST-238 FCN-235 FE-235 FE-236 FIM-233 Course title Legumes and Oilseed Technology Meat, Poultry and Fish Technology Wheat Milling and Baking Technology Confectionery Technology Food Analysis Chemical Engineering Food Packaging Industrial Microbiology Total Credits Credits 2+1=3 2+1=3 2+1=3 1+1=2 1+2=3 2+1=3 2+1=3 2+1=3 14+9=23 Credits 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 1+1=2 2+1=3 1+1=2 (NC) 14+8=22 Credits 2+1=3 2+0=2 2+1=3 2+1=3 0+1=1 1+1=2 2+1=3 0+1=1 (NC) 2+0 =2 (NC) 13+7=20

Semester-IV

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Sr.No. 1 2 3 4 5 6 7 8

Course No. FST-249 FST-2410 FST-2411 FST-2412 FCN-246 FCN-247 FE-246 FIM-244

Course title Fruit and Vegetable Processing Quality Control for Food Indusry Dairy Technology Spice and Flavor Technology Food Additives Environmental Science Food Process Engineering Food Safety and Microbial Standards Total Credits Semester-V

Credits 2+1=3 1+1=2 1+1=2 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 14+8=22

Sr.No. 1 2 3 4 5 6 7 8

Course No. FST-3513 FST-3514 FE-357 FE-358 FE-359 FIM-355 FTBM-351 FTBM-352

Course title By-products and Waste Utilization Carbonated Beverage Technology Refrigeration Engineering and Cold Chain Biochemical Engineering Instrumentation and Process Control Food Biotechnology Co-operation , Marketing and Finance Business Management and International Trade Total Credits Semester-VI

Credits 1+1=2 1+1=2 2+1=3 2+1=3 2+1=3 2+1=3 2+1=3 2+0=2 14+7=21

Sr.No. 1 2 3 4 5 6 7 8 9

Course No. FST-3615 FST-3616 FST-3617 FST-3618 FE-3611 FIM-366 FTBM-363 FTBM-364 FTBM-365

Course title Product Development and Formulation Speciality Foods Extrusion Technology Quality Assurance and Certification Food Plant Design and Layout Food Hygiene and Sanitation Entrepreneurship Development and Communication Skills Food Laws and Regulations Seminar Total Credits

Credits 1+1=2 2+1=3 1+1=2 2+1=3 1+2=3 2+1=3 1+1=2 2+1=3 0+1=1 12+10=22

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Total credits load of B. Tech. degree programme is 125 as per AICTE Norms. As per the academic regulations recommended by MCAER, Pune vide serial No.9 (Credit load) each semester must have maximum credit load of 21. However, this could be increased to 25 as a special case on recommendations of concerned ADP. In B. Tech. (Food Technology) programme total credit load of 125 + 45= 180 out of which 125 credit, are to be accommodated in six semester (3 years) only. Therefore the credit load of each semester is more than 21 but less than 25. Hence every semester must be treated as special case. SEMINAR The topics of the seminar will be proposed by the faculty under the chairmanship of Associate Dean and Principal ( Food Technology). The students will be given freedom to choose the topics based on their merit/ CGPA. The marks distribution for it are given below. 1 2 3 4 Script of the seminar 10 Use of audio visual aids 10 Mode of presentation 20 Clarification of queries raised in 10 discussion Total 50

In VII Semester- 25(15+10) credits are recommended for Hands on Training, on campus (15 credits) in various Departments of College and off the Campus training in other Colleges of Food Technology (10 credits) HANDS ON TRAINING: Experiential Learning It is recommended that Hands on training in at least two areas should be offered to the students during VII semester by the college as detailed below, depending upon local needs and industrial demands.

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Distribution of Credit Hours for Hands on Training Sr. No. 1 Topics Preparation of Business plan: (6 Credits) Selection of product to be manufactured Innovativeness Creativity Realistic plan Overall project report and project presentation Organization of production (3 credits) i) Organization of resources ii) Organizing utility iii) Time management Production and Marketing (5 credits) Regularity in production Product quality Positioning of product in market Evaluation of presentation Adhering to rules and regulations Adhering to plan Sales (3 credits) Sales performance Sales volumes Profit generated including C/B ratio and Pay back period, etc. Documentation and reports (3 credits) Book keeping People management Preparation of manual Preparation of final report Oral examination (5 credits) Presentation Oral performance Total Credits On Campus Off Campus Training Training 3 3

2

2

1

3

3

2

4

2

1

5

2

1

6

3

2

15

10

VIII Semester- 30 (0+30): Implant training for six months (off campus in Industries/ Institutions)1. In-Plant Training 25 (15+10)

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2. Training Report Evaluation

5 (0+5)

Thirty Credits (Semester-VIII): One academic staff member of the college will coordinate and monitor the im-plant training program. Each student or a batch of student will be sent to the Food industries for industrial training. The evaluation shall be done by the host industry and one academic staff member of the College nominated by the Associate Dean of the College concerned.It is recommended that students be placed /attached to an organization/industry for one semester. Out of 30 credits assigned to this experience 15 credits will be counted in the results while 15 credits will be evaluated as satisfactory/unsatisfactory. The evaluation should be done jointly by the college and the placement organization. The marking scheme recommended for 15 credits is as follows. Marks distribution of 15 credits allotted to implant training for evaluation Sr. No. 1 2 3 4 Parameters for evaluation Regularity, sincerity and devotion (25 %) Initiative, conf