UG AICTE - CBCS based Curriculum Structure

of

BACHELOR OF TECHNOLOGY (Food Technology and Management)

Department of UG STUDIES (UGS)

NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT

Kundli, Sonepat 2018

Department of UG STUDIES

* Physical Activity component is to be added in first year.

Year Semester UGC Course Type

AICTE Course Type/Code

Course Code

Course Title L T P Credits Remark

Year -1*

Semester-I

CC ENG111 Basic Electrical Engg. 2 0 2 3 ESC ENG112 Engineering Graphics and

Design 0 0 4 2

BSC BAS 111 Mathematics -1 3 0 0 3 BSC BAS 112 Basic Chemistry 2 0 2 3 BSC BAS 113 Physics 2 0 2 3 NC BAS 114 Introduction to Bio

Sciences 3 0 0 NC/

Def

NC AES 111 Environmental Studies 3 1 0 NC 14

Semester-II

CC FST 122 Principles of Food Preservations and Processing

3 0 0 3

HSC FBM121 Communication Skills 2 1 0 3 ESC ENG121 Engineering Workshop 0 0 4 2

ESC ENG122 Electronic Engineering 2 0 2 3 BSC BAS 121 Biochemistry 2 0 2 3 BSC BAS 122 Mathematics-2 3 0 0 3 BSC BAS 123 General Microbiology 2 0 2 3 CC FST 121 Human Nutrition 2 0 2 3

BSC AES 121 Introduction to Agriculture

2 0 0 2

Total 25

Year-2

Semester-III

MC FBM211 Basics of Management 3 0 0 3 MC FBM212 Basics of Finance and

Accounting 3 0 0 3

CC ENG 211 Engineering Properties of Food Materials

2 0 2 3

CC ENG 212 Food Engineering 1 3 0 2 4 CC BAS 213 Food Chemistry 3 0 2 4 BSC BAS 211 Computer Programming and

IT applications 2 0 2 3

BSC BAS 212 Food Microbiology and Safety 2 0 2 3 ESC ENG 213 Mechanical Engineering 3 0 2 4

CC AES 211 Elementary Postharvest Management of Fresh Produce

2 0 0 2

29

Semester-IV

MC FBM 221 Food Supply Chain Management

3 0 0 3

MC FBM 222 Financial Management 3 0 0 3 ESC ENG 221 Refrigeration and Freezing 2 0 2 3 CC ENG 222 Food Engineering 2 3 0 2 4 CC FST 221 Fruits, Vegetables & Plantation

Products Processing Technology 3 0 3 4.5

CC FST 222 Dairy Technology 3 0 3 4.5 CC FST 223 Cereals, Pulses & Oilseeds

Technology 3 0 3 4.5

FBM 223 Intellectual Property Rights 1 0 0 1 27.5

Year-3

Semester-V

MC FBM311 Marketing Management 3 0 0 3 HSC FBM312 Entrepreneurship Development 3 0 0 3 CC ENG311 Food Engineering 3 3 0 2 4 CC FST 311

Bakery and Confectionery Technology 2 0 3 3.5

CC FST 312 Meat, Fish and Poultry Product Technology

3 0 3 4.5

BAS BAS 311 Statistical Methods 2 0 2 3 PE PE-1 2

1 0 3

PE 1- ENG-E1-Dairy Process Engineering/ FST-E1-Technology of Fats and Oils / FST-E2-Processing of Plantation Crops, Herbs and Spices/ FBM-E1-Business Law, AES-E 01- Commercial Postharvest Management of Fresh Produce PE PE-2 2 0 0 2 PE-2 - ENG-E2 - Food Industry Waste and By-product Management /FST-E3- Dietetics / FBM-E2- Business Environment /, AES-E 02- Extension Methodologies For Transfer Of Agricultural Technology, BAS E-01( Computational and Multivariate Statistical Techniques -2 0 2), BAS E-02 (Transportation Phenomena in Food Processing -2 0 0) 26

Semester-VI

MC FBM321 Modelling for Decision Support System

3 0 0 3

HSC FBM322 Business Ethics 2 0 0 2 CC ENG321 Instrumentation and

Process Control 2 0 0 2

CC ENG322 Food Packaging Technology

2 0 2 3

CC FST 321 Food Regulations & Safety Management System

3 0 0 3

CC FST 322 Food Additives, Ingredients and their Safety 3 0 0 3

CC BAS 321 Methods of Food Analysis

2 0 3 3.5

HSC AES 321 Introduction to Village Adoption, Rural Development

1 0 0 1

PE PE 3 2 1 0 3 (also 300)

ENG-E3- Food Equipment design and Process Modelling / FST-E4- Flavour Technology/ FST-E5- Food Beverages / AES- E03 - Novel Postharvest Treatments and Packaging Technology of Fresh and Fresh-Cut Products / FBM-E3- Production and Operations Management PE PE 4 2 0 0 2 ENG-E-4 - Food Rheology and Texture / FST-E6- Nutraceuticals and Functional Foods / FBM-E4-Managerial Economics, BAS E-03(Dairy Microbiology 2 0 2), BAS E-04 (Nanotechnology for Food Applications -2 0 0) 26.5

Total =

Semester 1st 2nd 3rd 4th 5th 6th 7th 8th TOTAL Credits 14 25 29 27.5 26 26.5 16 16 180

Year-4

Semester-VII

OL/OE/VL OLE-1 Select from below list of OL/OE /VL courses

2 0 0 2

OL/OE/VL OLE-2 Select from below list of OL/OE courses

2 0 0 2

PSI UGP Village Adoption Program 0 0 10 5 PSI UGI Professional Internship 0 0 14 7

16

Semester-VIII

CC FST-421 New Product Development and Sensory Evaluation

3 0 0 3

PE PE 5 3 0 0 3 FBM-E5-Agribusiness Environment & Policy / ENG-E5-Energy Utilization in food Industry / FBM-E6- Corporate Governance PE PE 6 2 0 0 2 ENG-E 6- Biochemical Engineering, BAS E-05 ( Fermentation Biotechnology -3 0 0) PSI UGP Project 0 0 16 8

16

Semester 1

ENG 111 Basic Electrical Engineering 2 0 2 = 3 Theory THEORY UNIT 1 Engineering Circuit Analysis: Current, Voltage, Power, Circuit elements, Ohm's law, Kirchoff's law, Nodal Analysis, Mesh Analysis, Source transformations, Superposition, Thevenin's and Norton's Theorems, Application to DC circuits and star delta transformations. UNIT 2 AC Circuits: R-L, R-C, R-L-C circuits (series and parallel), Response of RL,RC and RLC circuits to sinusoidal inputs, Resonance ,Q factor , Bandwidth , Power- average ,instantaneous, apparent , complex. Introduction to three phase circuits. UNIT 3 Transformer: Working principle, Ideal Transformer, Equivalent Circuit. Transformer testing: open circuit and short circuit test. UNIT 4 Rotating Machine: Introduction to DC and AC motor, working principle, types of DC motors, characteristics and application. Concept of Rotating magnetic field. Practical

1. Study of measuring devices like ammeter, voltmeter, ohmmeter, measurement of Voltage, Current and Frequency using CRO.

2. Verification of KCL and KVL using CRO, Verification of KCL and KVL using multimeter. 3. Experimental verification of Star to Delta and Delta to star conversion. 4. Experiments on Circuits: Verification of Network Theorems, 5. Power measurement in single phase A.C. Circuits. 6. Power measurement in 3-phase circuits 7. Transformer: Open circuit and Short Circuit Tests. 8. Speed Control of D.C. motors.. 9. Domestic wiring / Application of Wires and switches. 10. Virtual Lab demonstration

Text Books: 1. Robert L.Boylestat (Eleventh Edition 2007 ) : Introduductory Circuit Analysis , Pearson /Prentice Hall .

2. Ashfaq Hussain , Haroon Ashfaq: Basic Electrical Engineering: Dhanpat Rai Reference Books

1. A.E .Fitzgerald, David E.HigginbothamArvin Grabel : Basic Electrical Engineering: TMH 2. Surinder Pal Bali : Electrical Technology: Pearson

Course Outcome:- 1. To learn the working principle of DC and AC circuits used in Food Industry. 2. To learn about power supply and transformers used in Food Industry. 3. To learn about various motors used in food industrial machinery.

ENG112 Engineering Graphics and Design 0 0 4= 2 Instructional cum Practice Sessions and Demonstration of the following:

Unit1:Introduction to Engineering Drawing covering, Principles of Engineering Graphics and their significance, usage of Drawing instruments, lettering, Conic sections including the Rectangular Hyperbola (General method only); Cycloid, Epicycloid, Hypocycloid and Involute; Scales – Plain, Diagonal and Vernier Scales; Unit 2: Orthographic Projections covering, Principles of Orthographic Projections-Conventions - Projections of Points and lines inclined to both planes; Projections of planes inclined Planes - Auxiliary Planes; Unit 3: Projections of Regular Solidscovering, those inclined to both the Planes- Auxiliary Views; Draw simple annotation, dimensioning and scale. Floor plans that include: windows, doors, and fixtures such as WC, bath, sink, shower . Unit 4:Sections and Sectional Views of Right Angular Solidscovering, Prism, Cylinder, Pyramid, Cone – Auxiliary Views; Development of surfaces of Right Regular Solids - Prism, Pyramid, Cylinder and Cone; Draw the sectional orthographic views of geometrical solids, objects from industry and dwellings (foundation to slab only) Unit 5: Isometric Projections covering, Principles of Isometric projection – Isometric Scale, Isometric Views, Conventions; Isometric Views of lines, Planes, Simple Solids; Conversion of Isometric Views to Orthographic Views and Vice-versa, Conventions; Unit 6: Overview of Computer Graphicscovering, listing the computer technologies that impact on graphical communication, Demonstrating knowledge of the theory of CAD software [such as: The Menu System, Toolbars (Standard, Object Properties, Draw, Modify and Dimension), Drawing Area (Background, Crosshairs, Coordinate System), Dialog boxes and windows, Shortcut menus

(Button Bars), The Command Line (where applicable), The Status Bar, Different methods of zoom as used in CAD, Select and erase objects.; Isometric Views of lines, Planes, Simple and compound Solids] Unit 7: Customisation& CAD Drawing consisting of set up of the drawing page and the printer, including scale settings, Setting up of units and drawing limits; ISO standards for coordinate dimensioning and tolerancing; Orthographic constraints, Snap to objects manually and automatically; Producing drawings by using various coordinate input entry methods to draw straight lines, Applying various ways of drawing circles; Unit 8: Annotations, layering & other functionscovering applying dimensions to objects, applying annotations to drawings; Changing line lengths through modifying existing lines (extend/lengthen); Printing documents to paper using the print command; orthographic projection techniques; Computer-aided design (CAD) software modeling of parts and assemblies. Parametric and non-parametric solid, surface, and wireframe models. Part editing and two-dimensional documentation of models.

Suggested Readings: 1. Bhatt N D, Panchal V M, and Ingle P R, Engineering Drawing 2. Shah M B, and Rana B C, Engineering Drawing and Computer Graphics Course Outcome:- The students will learn: 1. Introduction to Engineering Design and its place in society 2. Exposure to the visual aspect of Engineering Drawing 3. Exposure to Engineering Graphics standards and solid modelling.

BAS 111 Mathematics I 3 0 0 = 3 Theory UNIT – I: Caley - Hamilton theorem and its applicatios. Eigen values and eigen vectors. Diagonalisation of a real symmetric matrix. Quadratic form of matrices. Applications: solutions by matrix method in physical system.

UNIT–II: Taylor’s theorem (without proof and problems in respect of direct use and applications of the theorem only), Expansions of

functions by Taylor and Maclaurin series. Maclaurin’s expansion in infinite series of the functions: log (1+x), , sinx, cosx, (a+x) , n being a negative integer or a fraction and related problems.

UNIT-III: Function of two variables, homogeneous functions, Euler’s Theorem, Functions of function: Chain Rule, Differentiation of implicit function. Total differentiatials, Jacobians, Maxima and Minima.

UNIT–IV: Linear differential equations, Exact differential equations, Equations of first order and higher degree, Rules to find particular integrals, Method of variations of parameters, Simultaneous differential equations, Method of solving linear differential equations by changing the independent variable.

UNIT-V: Application of first order and second order equations, Applications of differential equations: growth of micro-organisms, heat conduction in a heat exchanger, cooling of cans in cold water bath. Textbooks:

1. B.S. Grewal “Engineering Mathematics”, S. Chand & Co., New Delhi. 2. An Introduction to Real Analysis- S.K.Mapa 3. Differential Calculus, Maity & Ghosh 4. Integral Calculus, Maity & Ghosh Suggested Readings:

1. Engineering Mathematics, Prof.T.Majumdar 2. Engineering Math Vol 1,2,3- Lakshami, Vikas 3. Calculus of One Vairable – Pandey G.S. (New Age International) 4. A Textbook of Engg Maths Vol.1 & Vol.2 – Dutta D. (New Age Inter.) 1. Advanced Engg. Mathematics By D.P. Das, Cyber Tech

Course Outcome:- 1. Students will take real situations and develop mathematical models to solve problems. 2. Students will be able to apply analytical techniques to solve problems. 3. Students will be able to create, interpret and analyze graphical representations of data and equations 4. Students will be able to apply differentiation techniques to solve applied problems on Optimization problems. 5. Students will recognize the importance and value of mathematical thinking and approach to problem solving, on a

diverse variety of disciplines.

BAS 112 Basic Chemistry 2 0 2 = 3 Theory Unit 1 – 5 hrs Reaction Dynamics:

Reaction laws: rate and order; molecularity; zero, first and second order kinetics. Pseudo unimolecular reaction, Arrhenius equation. Mechanism and theories of reaction rates (Transition state theory, Collision theory) Catalysis: Homogeneous and Heterogeneous catalysis (Definition, example, mechanism, kinetics). Unit 2 – 4 hrs Properties of Solutions: Colligative properties and Colloids Dilute solutions – Colligative properties, lowering of vapour pressure of solution, elevation of boiling point, freezing point depression, definition, principles, and laws of osmotic pressure. Colloid chemistry: Definition of colloid, principle of colloid formation, types of colloid, colloid preparation, stability of colloid, association of colloid and emulsion. Unit 3 – 4 hrs Chemical Equilibrium: Solubility Equilibria and Acid-Base Equilibria Ionic equilibrium: Solubility and solubility product, common ion effect, ionic product of water, pH, pOH, hydrolysis of salt solutions: Strong acid and weak base, weak acid and strong base, weak acid and weak base, concepts of buffer. Unit 4 – 6 hrs Carbon Chemistry General treatment of reaction mechanisms: Ionic and radical reactions; heterolytic and, homolytic bond cleavage; Reactive intermediates: carbocations (cabenium and carbonium ions), carbanions, carbon radicals, carbenes – structure using orbital picture, electrophilic/nucleophilic behaviour, stability, generation and fate. Reaction kinetics: transition state theory, rate const and free energy of activation, free energy profiles for one step and two step reactions. Nucleophilic substitution reactions: SN1, SN2, SNi mechanisms. Effect of substrate structure, nucleophiles and medium on reactivity and mechanism; neighbouring group participations. Elimination Reactions : E1, E2, and E1cB mechanisms. Saytzeff and Hofmann rules. Elimination vs substitution reaction. Unit 5 – 5 hrs Polymer Chemistry Polymer molecular weight (number avg. weight avg. Theory and mathematical expression only), Poly dispersity index (PDI). Polymerization processes (addition and condensation polymerization), degree of polymerization, Copolymerization, stereo-regularity of polymer, crystallinity (concept of Tm) and amorphicity (concept of Tg) of polymer. Practicals

1. Rates of Chemical Reactions: A Clock Reaction. 2. Standardization of secondary standard Sodium thiosulphate with primary standard potassium dichromate. 3. Estimation of Dissolved Oxygen in water. 4. Determination of total hardness of water. 5. Dichromate determination of iron: Analysis of Iron alloy. 6. Titration of Acids and Bases – using pH meter. 7. Preparation of Urea formaldehyde resin. 8. Estimation of nickel by gravimetry.

Course Outcome:- The course in basic chemistry helps the students of B. Tech in food technology and management to brush up their knowledge in basics of chemistry (physical, organic, inorganic and analytical) which is required to understand the various aspects of food technology. The hands on training/practical impart the knowledge of handling the chemicals, glassware and small equipments. The practical are aligned with the theory syllabus that gives them better and clear understanding of the concepts which they can use for undertaking experimental projects

BAS 113 Physics 2-0-2=3 Theory UNIT – I : - differential equations for Damped, forced oscillations, solutions and discussion of different cases. Young’s double slit experiment, Newton’s ring, Fraunhofer diffraction by single slit, Polarization of light wave, Brewster’s law, double refraction, Nicol prism, specific rotation, fundamental optical properties of food,most common types of thermocouples, Seebeck effect, law of successive temperatures, law of intermediate metals, peltier effect, Thomson effect, Industrial application of thermocouples. UNIT – II: Maxwell’s equations, frequency dependent polarization, Dielectric Breakdown, introduction to plasma, electrical properties of food Raman spectroscopy (analysis by quantum theory), applications. Crystal structures, Braggs law for X ray diffraction, inter-planar spacing in cubic crystal, Types of superconductors, Meissner effect, BCS Theory UNIT-III:Laser characteristics, spontaneous and stimulated emission, Einstein relations, He-Ne Laser, semiconductor laser. Piezoelectricity, generation of ultrasonic by piezoelectric methods - general principle of nondestructive testing(NDT) method by ultrasonic, food industry applications. UNIT–IV:DeBroglie hypothesis, Time independent Schrodinger wave equation, one dimensional potential well problem. Nanostructured materials- basics of synthesis methods by sol-gel methods, electrical and optical properties of nanostructure materials, types of CNTs, e-sensors in food industry. UNIT-V:Artificial radioactivity, nuclear radiation detectors- GM CounterType, Ionizing radiations, Effects of Chronic exposure to radiation. Practicals:

1. To determine the wavelength of light and radius of curvature of the convex surface of a lens by Newton’s ring method. 2. To determine the wavelength of light by diffraction through a plane transmission grating. 3. To determine specific rotation of plan of polarization for sugar cane solution 4. To determine the value of Planck’s constant using photocells. 5. To study the current-voltage, power output versus load, aerial characteristics and spectral response of the photoelectric solar cell. 6. To determine the Hall co-efficient of a given semiconductor. 7. To determine the wavelength and velocity of Ultrasonic waves in a liquid by studying the diffraction pattern through ultrasonic grating. 8. Four Probe Experiment-Resistivity measurements for thin films. 9. To determine the value of e/m of an electron by using a cathode ray tube and a pair of bar magnets by Thompson’s method (demo only). Text Books: 1). A text book of Engineering Physics, M.N. Avadhanulu and P.G.Kshirsagar, S. Chand and Company, New Delhi (2009). 2) Engineering Physics byP.K. Palanisamy, II edition, SciTech pub,2013 3)Engineering Physics Wiley India Private Limited; GTU edition (19 September 2013),ISBN-13: 978-8126544479 Suggested Readings: 1) The Physics of Waves and Oscillations,N. K. Bajaj, Tata McGraw-Hill Education,1988 2)Text Book of Engineering Physics, (Part I and II); Mahesh C Jain, PHI Learning Pvt. Ltd,2011 3)Optical Physics,Stephen A.Lipson,G. Lipson, H. Lipson, Cambridge University Press4th Edition,2010 4)Electricity and Magnetism; A.S. Mahajan and A.A.Rangwala, Tata McGraw Hill Pub.Co.Ltd,1988 5) Engineering Physics, R.K. Gaur and S.L. Gupta, Dhanpat Rai Publications (P) Ltd., 8th edn., New Delhi (2001). 6.Hand Book of Non-destructive evaluation, C.J. Hellier, McGraw-Hill, New York (2001) 7)http://www.princeton.edu/~achaney/tmve/wiki100k/docs/ Thermocouple.html 8)http://www.infrared.avio.co.jp/en/products/ir-thermo/ what-thermo.html 9) Maxwell's Equations,Paul G. Huray,Wiley-IEEE Press, 2009, ISBN: 978-0-470-54276-7 Course Outcome:- The graduates will understand fundamental physics concepts, basic principles that are applicable in various engineering and Technologies, equipment design and operation. The ability to formulate, conduct, analyze and interpret experiments in engineering physics; and the ability to use modern engineering physics techniques and tools, laboratory instrumentation. Graduates will get knowledge on technical contemporary issues, concepts like nanoscience and technology, photonics, functional materials, etc. Graduates imply these Engineering Physics concepts in food processing industries, bioengineering, etc professions they inhabit and/or further and to work for future innovations, research and development. Communicate their ideas effectively, both orally and in writing, function effectively in multidisciplinary teams. A knowledge of the relationship between technology and society, as well as, capacity and desire for life-long learning to improve themselves as citizens and engineers

BAS 114 Introduction to Biosciences 3 0 0=Def/NC UNIT-1 Diversity of Living World: Taxonomy, Classification of organism – Five kingdoms Classification, Plant kingdom,Animal kingdom, Structural properties of plant and animal kingdom morphology – Morphology of plants and animals UNIT-2 Cell Biology: Structure of Cell Wall, a. Bacterial cell wall; Plant cell wall: Primary & secondary; Nucleus : Structure of Interphase nucleus – nuclear membrane, nucleolus, nucleosome model, Ribosomes – Subunits in prokaryotesand eukaryotes; ER- Ribosome complex ; Endoplasmic Reticulum & Golgi Apparatus; Cell cycle & cell division- Cell cycle (G0, G1, S, G2 & M phases), Mitosis & meiosis & their significance. UNIT-3 Plant physiology: Nutrient transport in plants, Growth and development, Respiration and Photosynthesis, Human Physiology: Digestive System – Digestion of food, Absorption; Circulatory System, Excretory System, Endocrine System – Glands and Hormones UNIT-4 Evolution and Genetics: Basic principles of genetics, Inheritance in genetics – Lamarkism, Mendelian principles of inheritance, Molecular basis of inheritance – Structure of DNA, RNA, Replication, Transcription and Translation UNIT-5 Biological Agents in Human Welfare: Common diseases and their causative agents, Antibiotics, Vaccines, Production of industrial products – Alcohol, Enzymes, Microbes in waste treatment, Microbes as bio-fertilizer and Bio-control agents, Biotechnology: Principles of biotechnology, Recombinant DNA technology and its uses, Application of biotechnology in agriculture, medicine, food – Products of fermented foods and Beverages. Suggested Readings: 1. Enger Ross, Concepts in Biology (10 th Ed), McGraw Hill company, New York, (2002) 2.Textbook of Biology, Class XI; XII, NCERT, New Delhi, (2013). 3. Bruce Alberts, Lexander Johnson, Julian Lewis, Martin Raff, Keith Roberts and PeterWalter , Molecular Biology of the cell, Garland Science , Taylor & Francis group, UK.

Course Outcome:- The course is for those students who have not studied biology at senior secondary level and aimed to provide basic knowledge of biology.

AES 111 Environment Studies Credit: 3-1-0= 4

Ability Enhancement Compulsory Course (AECC – Environment Studies) Unit 1 : Introduction to

environmental studies

•Multidisciplinary nature of environmental studies; •Scope and importance; Concept of sustainability and sustainable development.

(2 lectures) Unit 2 : Ecosystems

•What is an ecosystem? Structure and function of ecosystem; Energy flow in an ecosystem: food chains, food webs and ecological succession. Case studies of the following ecosystems: a)Forest ecosystem b)Grassland ecosystem c)Desert ecosystem d)Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

(6 lectures) Unit 3 : Natural Resources : Renewable and Non-‐renewable Resources

•Land resources and landuse change; Land degradation, soil erosion and desertification. •Deforestation: Causes and impacts due to mining, dam building on environment, forests, biodiversity and tribal populations. • Water : Use and over-‐exploitation of surface and ground water, floods, droughts, conflicts over water (international & inter-‐state). •Energy resources : Renewable and non renewable energy sources, use of alternate energy sources, growing energy needs, case studies.

(8 lectures) Unit 4 : Biodiversity and Conservation

•Levels of biological diversity : genetic, species and ecosystem diversity; Biogeographic zones of India; Biodiversity patterns and global biodiversity hot spots •India as a mega-‐biodiversity nation; Endangered and endemic species of India •Threats to biodiversity : Habitat loss, poaching of wildlife, man-‐wildlife conflicts, biological invasions; Conservation of biodiversity : In-‐situ and Ex-‐situ conservation of biodiversity. •Ecosystem and biodiversity services: Ecological, economic, social, ethical, aesthetic and Informational value.

(8 lectures) Unit 5 : Environmental Pollution

•Environmental pollution : types, causes, effects and controls; Air, water, soil and noise pollution •Nuclear hazards and human health risks •Solid waste management : Control measures of urban and industrial waste. •Pollution case studies. (8 lectures) Unit 6 : Environmental Policies & Practices

•Climate change, global warming, ozone layer depletion, acid rain and impacts on human communities and agriculture •Environment Laws: Environment Protection Act; Air (Prevention & Control of Pollution) Act; Water (Prevention and control of Pollution) Act; Wildlife Protection Act; Forest Conservation Act. International agreements: Montreal and Kyoto protocols and Convention on Biological Diversity (CBD). •Nature reserves, tribal populations and rights, and human wildlife conflicts in Indian context. (7 lectures) Unit 7 : Human Communities and the Environment

•Human population growth: Impacts on environment, human health and welfare. •Resettlement and rehabilitation of project affected persons; case studies. •Disaster management : floods, earthquake, cyclones and landslides. •Environmental movements : Chipko, Silent valley, Bishnois of Rajasthan. •Environmental ethics: Role of Indian and other religions and cultures in environmental conservation.

•Environmental communication and public awareness, case studies (e.g., CNG vehicles in Delhi). (6 lectures) Unit 8 : Field work •Visit to an area to document environmental assets: river/ forest/ flora/fauna, etc. •Visit to a local polluted site-‐Urban/Rural/Industrial/Agricultural. •Study of common plants, insects, birds and basic principles of identification. •Study of simple ecosystems-‐pond, river, Delhi Ridge, etc.

(Equal to 5 lectures)

Suggested Readings:

1.Carson, R. 2002. Silent Spring. Houghton Mifflin Harcourt. 2.Gadgil, M., & Guha, R.1993. This Fissured Land: An Ecological History of India. Univ. of California Press. 3.Gleeson, B. and Low, N. (eds.) 1999.Global Ethics and Environment, London, Routledge. 4.Gleick, P. H. 1993. Water in Crisis. Pacific Institute for Studies in Dev., Environment & Security. Stockholm Env. Institute, Oxford Univ. Press. 5.Groom, Martha J., Gary K. Meffe, and Carl Ronald Carroll.Principles of Conservation Biology. Sunderland: Sinauer Associates, 2006. 6.Grumbine, R. Edward, and Pandit, M.K. 2013. Threats from India’s Himalaya dams. Science, 339: 36-‐37. 7.McCully, P. 1996. Rivers no more: the environmental effects of dams(pp. 29-‐64). Zed Books. 8.McNeill, John R. 2000. Something New Under the Sun: An Environmental History of the Twentieth Century. 9.Odum, E.P., Odum, H.T. & Andrews, J. 1971.Fundamentals of Ecology. Philadelphia: Saunders. 10.Pepper, I.L., Gerba, C.P. & Brusseau, M.L. 2011. Environmental and Pollution Science. Academic Press. 11.Rao, M.N. & Datta, A.K. 1987. Waste Water Treatment. Oxford and IBH Publishing Co. Pvt. Ltd. 12.Raven, P.H., Hassenzahl, D.M. & Berg, L.R. 2012.Environment. 8th edition. John Wiley & Sons. 13.Rosencranz, A., Divan, S., & Noble, M. L. 2001. Environmental law and policy in India. Tripathi 1992. 14.Sengupta, R. 2003. Ecology and economics: An approach to sustainable development. OUP. 15.Singh, J.S., Singh, S.P. and Gupta, S.R. 2014. Ecology, Environmental Science and Conservation. S. Chand Publishing, New Delhi. 16.Sodhi, N.S., Gibson, L. & Raven, P.H. (eds). 2013. Conservation Biology: Voices from the Tropics. John Wiley & Sons. 17.Thapar, V. 1998. Land of the Tiger: A Natural History of the Indian Subcontinent. 18.Warren, C. E. 1971. Biology and Water Pollution Control. WB Saunders. 19.Wilson, E. O. 2006.The Creation: An appeal to save life on earth. New York: Norton. 20.World Commission on Environment and Development. 1987.Our Common Future. Oxford University Press. Course Outcome:- • Understanding of natural systems and their contamination • Understanding of interactions of natural, social and economic factors

Semester-2

FBM 121 Communication Skills 2 1 0 = 3 UNIT-1 Communication: Meaning, objectives and importance, communication process, barriers in communication, essentials of effective communication, verbal and non-verbal communication; effective listening, formal and informal communication, ethical issues in communication. UNIT-2 Basic Writing Skills: Techniques for writing precisely, Sentence Structures, Creating coherence, Nature and Style of sensible Writing, Writing introduction and conclusion. UNIT-3 Written Business communication: Business messages, informative and persuasive messages, Writing memos, office orders and office circulars; Reports and Proposals: types and formats, curriculum-vitae/resume preparation UNIT-4 Communication outside the organization: Business letters, complaints and follow up letters; email etiquettes; quotations & tenders. Business and group meetings, Preparing Agenda and minutes. UNIT-5 Oral Communication: Public speaking, informative and persuasive speaking, strategies for oral presentations, use of visual aids in communication; interpersonal communication; interactive communication: conferences, interview and GD, presentation skills, extempore, debates. Common Everyday Situations: Conversations and Dialogues. Suggested Readings:

1. Hilderbrandth and Murphy: Effective Business Communications, Irwin McGraw Hill, 7th Edition. 2. Sinha, KK, Business Communication, Galgotia Publication Company 3. Pradhan, Homai, et al: Business Communication, Himalaya Publishing Hous. 4. Paul, Rajendra and Korthalli, JS: Business Communication, Sultan Chand and Sons 5. Chaturvedi and Chaturvedi: Business Communication, Pearson Publishing 6. KumarE Suresh, Communication Skills and Soft Skills: An Integrated Approach, Pearson Education.

Course Outcome:- 1. Learn to apply proven principles of effective communication, persuasion and influence to ensure win-win outcomes with a

more positive and confident approach. 2. Understanding and effective business communication letters and writing of report, project and emails. 3. Improve the results of negotiations by following key principles and procedures. 4. Optimisation of pre-negotiation preparation to ensure improved outcomes

Understand, recognise and manage negotiation tactics and negative behaviours. 5. Students can learn to recognise different behavioural types and learn ways to relate better to others. 6. Understand and utilise key communication tools to improve influence on others by integrating combining and applying a

range of value adding communication, persuasion and negotiation skills.

ENG121 Engineering Workshop 0- 0- 4= 2 Practical 1. Manufacturing Methods- casting, machining, joining, advanced manufacturing methods (3 lectures) 2. Fitting operations & power tools (1 lecture) 3. Electrical &Electronics (1 lecture) 4. Carpentry (1 lecture) glass cutting (1 lecture) 5. Wax casting (1 lecture) 6. Welding (arc welding, soldering (1 lecture) Machine shop 1. Fitting shop 2. Carpentry (6 hours) 3. Welding shop ( 8 hours (Arc welding 4 hrs + gas welding 4 hrs) 4. Casting (8 hours) 5. Smithy (6 hours) Glass Cutting (6 hours) Textbooks: 1. Hajra Chaudhary S.K., Hajra Chaudhary A. K., and Roy S .K. Elements of Workshop Technology 2. Kalpakjian S., and Stevan S. - Manufacturing Engineering and Technology. 3. Gowri p Hariharan, - Manufacturing Technology. Course Outcome:- Upon Completion of this course the student will gain knowledge of the different manufacturing processes which are commonly

employed in the industry.

ENG- 122 Electronic Engineering 2 0 2 =3 THEORY UNIT-1 Diodes: Semiconductor Materials, Semiconductor Diode, Equivalent Circuits, Zener Diodes, Zener regulators, LED and Photovoltaic cell.

UNIT-2 Transistors: Bipolar Junction Transistors- Physical structure and operation modes, regions of operation, DC analysis of transistor circuits in fixed biased mode, Field-Effect Transistors- Structure and Physical operation of JFET and E-MOSFET and D-MOSFET. UNIT-3 Digital Systems: Number Systems and Codes, r's Complements and (r-1)'s Complements, Binary Addition and Subtraction, Representation of Negative Number, Floating Point Representation, Logic Gates: Basic and Universal, Boolean Theorems, De' Morgan's theorems, Sum-of-Products form, Algebraic Simplification, Karnaugh Map, Basic Combinational circuits: Half Adder, Full Adder, Sequential circuits: Basic Flip-Flops(RS,D,T,JK). UNIT-4 Operational Amplifiers: Operational Amplifier Basics, Equivalent Circuit, Constant Gain Multiplier, Voltage Summing, Voltage Buffer, applications of inverting and non-inverting amplifier. PRACTICAL

1. Study of semiconductor diode I-V characteristics 2. Study of pulse shaping circuits using diode like clipping, clamping etc. 3. Study of Half wave and full wave rectifier circuits 4. Testing of LED based circuits. 5. Study of RC coupled amplifier 6. Study of OPAMP circuits –I : Inverting and non inverting amplifiers and summer and difference amplifier 7. Study of OPAMP circuits-II: Integrator, differentiator 8. Verification of truth table of basic gates 9. Study of combinational circuits: Half adder/Full adder etc. 10. Verification of truth table of JK, D and T Flip flops.

Text Book: 1. Robert Boylestad, Louis Nashelsky : Electronic Devices and Circuit Theory (Seventh Edition) : Prentice Hall

Reference Books

1. Davis A.Bell : Electronic Devices and Circuits (5th Edition): Oxford Press 2. G.K.Kharate : Digital Electronics : Oxford Press 3. R.P.Jain : Modern Digital Electronics : TMH 4. T.Thyagarajan : Fundamentals of Electical and Electronics Engineering : Scitech 5. D.RoyChoudhary , ShailB.Jain: Linear Integrated Circuits : New Age International

Course Outcome: To learn about diodes, transistors, power electronic devices, digital electronics and operation amplifiers so that students can set-up and experiment circuits to be used in food industrial machinery.

BAS 121 Biochemistry 2 - 0 - 2 = 3 Theory Unit 1: Enzymes: Nomenclature and classification, co-enzymes and co-factors, reaction and derivation of Michaelis-Menten equation, inhibition kinetics and allosteric regulation of enzymes, isozymes, mode of catalysis. Unit 2: Carbohydrates: Definition classification, Basic structure, properties and functions of monosaccharides and related compounds, di-saccharides and poly-saccacharides. Structural polysaccharides (cellulose and chitin). Storage polysaccharides (starch and glycogen). Glycolysis, Kreb’s cycle, Pentose phosphate pathway, glycogenesis andglycogenolysis, gluconeogenesis. Electron Transport Chain, Oxidative phosphorylation. Unit 3: Amino acids and Proteins: Structure, properties, classification and functions of amino acids, structure and function of proteins. Protein denaturation and renaturation, proteins purification procedures. Transamination and deamination, decarboxylation and oxidative degradation of amino acids, Nitrogen excretion and urea cycle. Unit 4: Lipids: Classification of lipids and fatty acids. General Structure and function of major lipid classes, Biosynthesis of odd and even carbon saturated and unsaturated fatty acids, formation of ketone bodies, biosynthesis of triacylglycerols, membrane phospholipids, cholesterol and steroids.

Unit 5: Nucleic acid Structure and functions: Structure and properties of purine and pyrimidine bases. Nucleic acid metabolism: Biosynthesis and break down of purine & pyrimidine nucleotide by de-novo and salvage pathway. Practical

1. Preparation of buffers and determination of pH by pH meter and pH indicators. 2. Separation of sugar by ascending paper chromatography 3. Separation of amino acids by ascending paper chromatography 4. Isolation of proteins by size-exclusion chromatography 5. Separation of lipids by thin layer chromatography 6. Determination of reducing sugar by 3, 5- di-nitro salicylic Acid (DNSA) method. 7. Separation of proteins by SDS-PAGE 8. Determination the protein content of a given sample by Biuret method. 9. Titrimetric determination of lipase activity in oil 10. Estimation of DNA by Diphenylamine method

Textbooks 1. Lehninger, Nelson & Cox, Principle of Biochemistry, CBS Publication 2. Lubert stryer, Biochemistry, Freeman & Co, N.Y. 3. Voet & Voet, Fundamentals of Biochemistry, Jonh Willey & Sons 4. Harper’s Biochemistry, 25th edition, by R.K. Murray, P.A Hayes, D.K. Granner, P.A. Mayes and V.W. Rodwell (2000).

Prentice Hall International 5. Biochemistry, 4th edition, by G. Zubay (1998). Wm.C. Brown Publishers. 6. Biochemistry, 2nd edition, by Laurence A. Moran, K.G. Scrimgeour, H.R. Horton, R.S.Ochs and J. David Rawn (1994), Neil

Patterson Publishers Prentice Hall. Course Outcome: Students will be able to explain/describe the structure and general of proteins, lipids, nucleic acids, and carbohydrates and their role in metabolic pathways along with their regulation through different mechanism of enzyme action.

BAS 122 Mathematics-2 3 - 0- 0 =3 Theory

Unit - 1

Series solution of differential equations, ordinary and singular points of an equation, power series solution, series solution about a regular Singular point : Frobenius Method,

Unit - 2

Solution of algebraic and transcendental equations. Finite differences and interpolation.Numerical differentiation and integration.Newton’s forward and backward interpolation formula,Trapezoidal and Simpson’s 1/3 rule of integration. Method of Bisection, Newton Rapshon Method and Regula-Falsi Method.

Unit - 3

Scalar and Vector fields – Definition and Terminologies; Products: dot, cross, box, vector triple product. Gradient, directional derivative, divergence, curl. (with problems).Tangent planes and normals and related problems. Statements of Green’s theorem, Divergence theorem, Stokes’ theorem with applications.

Unit - 4

Laplace transform, it’s properties and important formula, Laplace transform of the derivative of f(t) and order n, laplace transform of integral of f(t), Laplace transform of integral of t.f(t), Laplace transform of integral of 1/t. f(t),unit step function,2nd shifting theorem,Convolution theorem, Inverse Laplace transform, solution of differential equation by Laplace transform.

Unit- 5

Differentiation, Cauchy-Riemann equations, analytic functions, harmonic functions, findingharmonic conjugate; elementary analytic functions (exponential, trigonometric, logarithm) and their properties; Conformal mappings, Mobius transformations and their properties.Complex Variable – Integration: , Contour integrals, Cauchy-Goursat theorem (without proof), Cauchy Integral formula, (without proof), Liouville’s theorem and Maximum-Modulus theorem (without proof);Taylor’s series, zeros of analytic functions, singularities, Laurent’s series; Residues, Cauchy, Residue theorem (without proof).

Textbooks 1. G.B.Thomas and R.L. Finney, “Calculus and Analytic Geometry”, 6th edition, Addison Wesley / Narosa, 1985. 2. Piskunov, “Differential and Integral Calculus”, Vol-I & II, Mir Publishers, Moscow, 1979. 3. B.S. Grewal “Engineering Mathematics”, S. Chand & Co., New Delhi. 4. Integral Calculus, Das & Mukherjee

5. An Introduction to Real Analysis- S.K.Mapa 6. Higher Algebra – Lahiri & Roy 7. Higher Algebra, Ghosh & Chakraborty 8. Higher Algebra, Bernard & Child 9. Differential Calculus, Maity & Ghosh 10. Integral Calculus, Maity & Ghosh 11. Engineering Mathematics, Prof.T.Majumdar 12. An Introduction to Analysis, Mallick & Arora 13. Undergraduate Engg Math- Jana, Vikas 14. Engineering Math Vol 1,2,3- Lakshami, Vikas 15. Calculus of One Vairable – Pandey G.S. (New Age International) 16. Differential Calculus – Dhami H.S. (New Age International) 17. Integral Calculus – Dhami H.S. (New Age International) 18. Numerical Methods for Engineers – Gupta S.K. (New Age International) 19. A Textbook of Engg Maths Vol.1 & Vol.2 – Dutta D. (New Age Inter.) 20. Advanced Engg. Mathematics By D.P. Das, Cyber Tech 21. Advance Engineering Mathematics by Kreyszig E. 22. Higher Engineering Mathematics II.EPH 23. UG Engg. Mathematics,Vikas, Jana 24. Engineering Mathematics, Universities Press, Rao Sarveswar A. 25. Numerical Methods for Engineers, New Age, Gupta S.K. 26. Numerical Methods for Sc. & Engg Computation, New Age International, Jain M.K. 27. Numerical Solutions of Differential Equations, Jain M.K.

Course Outcome: Students will take real situations and develop mathematical models to solve problems. Students will be able to apply analytical techniques to solve problems. Students will be able to create, interpret and analyze graphical representations of data and equations Students will be able to apply differentiation techniques to solve applied problems on Optimization problems. Students will recognize the importance and value of mathematical thinking and approach to problem solving, on a diverse

variety of disciplines. Students will be familiar with a variety of examples where mathematics helps accurately explain abstract or physical

phenomena. Students will recognize and appreciate the connections between theory and applications. Students will be life-long learners who are able to independently expand their mathematical expertise when needed, or for

interest’s sake.

BAS 123 General Microbiology 2 - 0 - 2= 3 Theory Unit 1 Introduction: Scope and history of microbiology (notable contributions of Leeuwenhoek, Pasteur, Koch, etc.), classification and identification of micro organism, ocular and stage micrometers, size determination of microorganisms. Principles of microscopy; uses of microscopes, simple and compound microscope, phase contrast, dark field, ultra violet, fluorescent, electron microscope (SEM and TEM). Principles and types of stains and staining techniques; General structure of prokaryotic and eukaryotic cell, Unit 2 Microbial Morphology, Metabolism and Growth: General morphological , cultural characteristics and reproduction of bacteria (bacterial metabolism – nutrition and respiration, bacterial reproduction, growth curve) fungi, algae and viruses (bacterial viruses, animal viruses) Unit 3 Cultivation, Preservation & Control of Microorganisms: Importance, methods of isolation and cultivation, pure culture technique, enumeration methods for micro-organisms, common methods for preservation of microorganism, Physical and Chemical agents for control, antibiotics and other chemotherapeutic agents Unit 4 Bacterial Genetics: Structure of DNA, difference between DNA and RNA, bacterial recombination (transformation, transduction, conjugation), bacterial mutations (spontaneous and induced), plasmids – properties, types, applications Unit 5 Applied and Environmental Microbiology: Definitions and scope of industrial and environmental microbiology, microbiology of water and wastewater, air, soil and industrial microbiology. Industrial uses of bacteria, yeasts and molds. Practical:- Study of microscope and equipments commonly used in microbiology laboratory Sterilization of glassware used in microbiology laboratory Study of bacterial morphology by monochrome staining Identification of Gram (+) and Gram (-) bacteria by Grams Staining technique. Identification of spores by spore staining Preparation of culture media and making Agar plates and Agar Slants Isolation of microorganisms using Streak plate method Isolation of microorganisms using Spread plate/ pour plate method.

Aseptic transfer technique and enumeration of microbes by serial dilution technique Textbooks General Microbiology (Macmillan Press Ltd.) by Roger Y Stanier, John L Ingraham, Mark L Wheelis and Page R Painter Microbiology (Tata McGraw Hill) by M J Pelczar, E C S Chan and N R Krieg Elements of microbiology Vol. 1 & 2 by Modi Industrial Microbiology McGraw Hill Book Co. New York byS C Prescott and C G Dunn Suggested Readings: Fundamental Principles of Bacteriology Read books byA J Salle Biology of microorganisms by T D Brock Microbiology by Bernard D Davis, R Dulbecco, H N Eisen and H S Ginsberg Fundamentals of microbiology byI Edward Alcano Course Outcome: Students will be able to acquire, articulate, retain and apply the technical terms and knowledge relevant to microbiology. They would be able to understand and explain roles played by microorganisms in healthy ecosystems and how microbiology and various biotechnologies impact human life and healthy living and food quality. The students would be able to acquire and demonstrate competency in laboratory safety and in routine and specialized microbiological laboratory skills applicable to microbiological research or clinical methods, including accurately reporting observations and analysis. They would also be able to communicate scientific concepts, experimental results and analytical arguments clearly and concisely

FST 122 Principles of Food Preservations and Processing 3 0 0 = 3 THEORY UNIT-1 Sources of food, aims and objectives of preservation and processing of foods, perishable, non perishable food, Intermediate moisture foods, causes of food spoilage. Microbial growth curve and general principle of preservation. Preservation factors. UNIT-2 Thermal processing methods of preservation – Basic concepts of D, Z, F values in thermal destruction of microorganisms. Heat resistance and thermophic microorganisms. Cooking, blanching, pasteurization, sterilization, evaporation, Canning. Assessing adequacy of thermal processing of foods. Unit-3 Use of low temperature – Principle, equipment and effect on quality. Chilling, cold storage, Controlled and Modified atmosphere storage of foods, freezing: Freezing process, Slow and qui freezing of foods and its consequence, Thawing and its effect on quality Unit-4 Preservation by water removal Need and Principle of concentration, methods of concentration – Thermal concentration, Freeze concentration, membrane concentration, changes in food quality by concentration. Principles of Drying and dehydration, Technological aspects, equipment & machinery, Physical and chemical changes in drying and dehydration, Technological aspects and application of drying & dehydration, equipments and machineries, physical and chemical changes in food during drying and dehydration. Unit-5 Preservation by irradiation: Definition, Methods of Irradiation, Direct & Indirect effect, measurement of radiation dose, dose distribution, effect on microorganisms. Biopreservation of foods; fermentation, Preservation by salt & sugar and chemical preservatives. Recent advances in food processing Text Books 1.Norman N. Potter, Joseph H. Hotchkiss , Food Science – 5th ed. Springer, 1998 - Technology & Engineering - 608 pages 2.Technology of food preservation /by Norman W. Desrosier . New Delhi: CBS Pub., 2004 3.Food Processing Technology: Principles and Practice By P J Fellows SUGGESTED READINGS:

1. Giridhari Lal, G.S. Siddappa and G. L. Tandon, Preservation of Fruits and Vegetables; CFTRI, ICAR , New Delhi -12 2. Mircea Enachescu Dauthy, ‘Fruit and vegetable processing’, FAO Agricultural Services Bulletin 119; International Book

Distributing Co. 3. B J B Wood, Microbiology of Fermented Foods, Vol. I; Elsevier Applied Science Publishers. 4. Diane M Barrett, Laszlo Somogyi, Hoshahalli Ramaswamy, Processing Fruits, Science and Technology; CRC Press. 5. Marcus Karel, Owen R Fernnema, Physical principles Food Science, Part I and II; Marcel Dekker inc.

Course Outcome:

To impart knowledge and skills on processing and preservation methods for wholesome food products. Specific objectives:

1. To impart knowledge on the causes of food spoilage and methods of processing and preserving food 2. To identify & select processing equipment and preservation methods appropriate for specific foods

3. To describe the effects of preservation methods on the quality of food.

FST 121 Human Nutrition 2 0 2 = 3 THEORY UNIT-1 INTRODUCTION TO FOOD AND NUTRITION Basic terms used in study of food and nutrition, Understanding relationship between food, nutrition and health. RDA- various age groups; physiological status- pregnancy and lactation; Geriatric Nutrition; Water and Energy Balance; Water intake and losses; BMR and factors affecting it. UNIT-2 BALANCED DIET Functions of food-physiological, psychological and social, Concept of Balanced Diet, Food Groups, Food Pyramid. Concept of Meal planning, Factors affecting meal planning, understanding specific considerations for planning meal for different groups of people. UNIT-3 NUTRIENTS Classification, digestion, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and factors affecting absorption of the following in brief:

Energy Carbohydrates, lipids and proteins Fat soluble vitamins-A, D, E and K Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin C Minerals – calcium, iron, iodine, fluorine, copper and zinc Spectrum of macro and micronutrient disorders in the community-Understanding the problem of micro and macronutrient

disorders like Protein Energy Malnutrition and low birth weight, Iron Deficiency Anemia, Vitamin A Deficiency Disorder, Iodine Deficiency Disorders, Obesity, diabetes, Cardiovascular Diseases in India.

UNIT-5 ASSESSMENT OF NUTRITIONAL STATUS: Diet surveys, anthropometry; clinical examination; biochemical assessment. Inborn errors of metabolism; Hormones, Food fads and faddism, Potentially toxic substance in human foods PRACTICAL

1. Identification of food sources for various nutrients using food composition tables 2. Record diet of self using 24 hour dietary recall and its nutritional analysis. 3. Introduction to meal planning, concept of food exchange system. 4. Planning of meal for adults of different activity levels 5. Planning and preparation of nutritious snacks 6. Nutritional labeling of prepared snacks. 7. Modification of diet for people with special needs. 8. Calculation of BMR and body surface area 9. Computation of energy needs on the basif physical activity and ACU

SUGGESTED READINGS

1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.

2. Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd. 3. Wardlaw MG, Paul M Insel Mosby 1996). Perspectives in Nutrition, Third Edition. 4. Introduction to Human Nutrition ed.Gibney et al, Blackwell Publishers, 2005 5. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and Science of Cooking: A Practical Manual, Revised

Edition. Elite Publishing House Pvt Ltd. 6. NIN, ICMR (1990). Nutritive Value of Indian Foods.. 7. Seth V, Singh K (2005). Diet planning through the Life Cycle: Part 1. Normal Nutrition. A Practical Manual, Fourth edition,

Elite Publishing House Pvt Ltd. 8. ICMR (2010). Nutrient Requirements and Recommended Dietary Allowances for Indians.

Course Outcome: General Objectives

1. At an introductory level, have an understanding of principles of nutrition including the roles, metabolism, requirements, and sources of nutrients

2. At an introductory level, have an understanding of how nutritional needs change throughout the lifespan and during stress and exercise.

3. Describe the major global issues related to food and nutrition. 4. Describe current health promotion strategies and dietary guidelines 5. Demonstrate the ability to use diet analysis programs to determine nutrient intake

6. Develop skills to conduct simple nutrition assessments to determine risk for undernutrition and overnutrition. 7. Be able to answer questions concerning the effect of socioeconomic, psychological, and cultural factors on food

intake. 8. Be able to discuss hunger and global environmental and problems related to food and nutrition.

AES 121 Introduction to Agriculture 2 0 0 = 2 Introduction to Agriculture The course aims to give basic insight to the agronomic practices for raising agriculture crops Unit - 1

1. Indian Agriculture: current status, importance 2. Agri climatic Zones

Unit -2

1. Type of Seeds and its importance 2. Types of Soils 3. Essential plant nutrients - deficiency and toxicity symptoms

Unit-3

1. Green Revolution 2. Introduction to Organic farming

Unit -4

1. Important Agricultural Crops-Part 1 a. Rice b. Maize c. Wheat d. Major Pulses (Pigeon pea, Mungbean, Chick Pea)

(Short introduction only) Unit -5

1. Important Agricultural Crops of-Part II a) Major Oilseed

Groundnut Soybean Rapeseed and Mustard

(Short introduction only) Suggested reading 1. ICAR Handbook on agriculture 2. Agricultural and food marketing management, FAO, ISBN 92-851-1003-7 3. Raising Field Crops, Chidda Singh Major Outcomes: 1. To make student aware about various crops and agronomic practices for raising the field crop

2. To help them understand the initial years efforts of government and farmers and scientists for gaining food self sufficiency

Semester-3

FBM 211 Basics of Management 3 0 0 = 3 UNIT-I Introduction to management and organizational environment-Management: Concept, process, levels of management, managerial roles and skills, Nature of managerial work, Social Responsibility and managerial ethics; Systems and contingency approach to management. UNIT-II Decision making: Process of decision making Types or problems and decisions; Planning and its Process, MBO; Organizing- organization design & structure, Communication- forms of communication, Controlling- Process and Techniques UNIT -III Organisational Behaviour: Concept, Nature, Characteristics, Relationship of OBwith Other Fields, Individual Behaviour: Perception and Attribution: Concept, Nature, Process and Importance and applications; Attitude: Concept, Process and Importance, Attitude Measurement; Personality: Concept, Nature, Types and Theories ;Learning: Concept and Theories. UNIT-IV Motivation: Concept, Theories and their Application; Leadership: Concept, Function, Styles, Theories of Leadership-Trait, Behavioural and Situational Theories; Group Dynamics: Stages of Group Development, Formal and Informal Groups, Group Processes and Decision Making, Dysfunctional Groups. UNIT-V Organisational Change : Concept, Nature, Resistance to change, Managing resistance to change, Implementing Change, Kurt Lewin Theory of Change; Stress: Understanding Stress and Its Consequences, Causes of Stress, Managing Stress; Organisational Culture: Concept, Characteristics, Implications of Organisation culture. Text Books :

1. Robbins and Coulter, Management; Prentice Hall of India 2. Richard Daft, Principles of management; Cengage 3. Weihrich Heinz and Koontz Harold, Principles of Management; Tata McGraw Hill 4. Luthans Fred- Organizational Behaviour, Tata McGraw Hill 5. Robbins Stephen P. - Organizational Behaviour, Pearson Education, 12thEdition 6. Hersey Paul, Blanchard, Kenneth Hand Johnson Dewey E.-Management of Organsational Behavior: Leading Human

Resources, Pearson Education, 8thEdition. Course Outcome:

1. Observe and evaluate the influence of historical forces on the current practice of management. 2. Understand the key competencies needed to be an effective manager. 3. Raise awareness of the centrality of organisational behaviour to understanding organisational functioning, focusing

particularly on the individual and group/team level. 4. Understand how models, theories and concepts about organisational behaviour can be used in practice in different workplaces

across difference regions of the world. 5. Improve the ability to interact with and manage people. 6. Improve ability to design effective organisations

FBM 212 Basics of Finance and Accounting 3 0 0 = 3 THEORY Unit - I Overview: Accounting Concepts, conventions and principles; Accounting Equation, International Accounting principles and standards; Matching of Indian Accounting Standards with International Accounting Standards. Unit - II Mechanics of Accounting: Double entry system of accounting, journalizing of transactions; preparation of final accounts, Profit & Loss Account, Profit & Loss Appropriation account and Balance Sheet, Policies related with depreciation, inventory and intangible assets like copyright, trademark, patents and goodwill. Unit - III Analysis of financial statement: Ratio Analysis- solvency ratios, profitability ratios, activity ratios, liquidity ratios, market capitalization ratios ; Common Size Statement; Comparative Balance Sheet and Trend Analysis of manufacturing, service & banking organizations. Unit - IV Funds Flow Statement: Meaning, Concept of Gross and Net Working Capital, Preparation of Schedule of Changes in Working Capital, Preparation of Funds Flow Statement and its analysis ; Unit -V Cash Flow Statement: Various cash and non-cash transactions, flow of cash, preparation of Cash Flow Statement and its analysis.

Suggested Reading : 1. Narayanswami - Financial Accounting: A Managerial Perspective, PHI, 2nd Edition 2. Ghosh T P - Accounting and Finance for Managers Taxman, 1st Edition 3. Maheshwari S.N & Maheshwari S K – An Introduction to Accountancy ,Vikas, 9th Edition 4. Ghosh T.P- Financial Accounting for Managers Taxman, 3rd Edition 5. Maheshwari S.N & Maheshwari S K – A text book of Accounting for Management, Vikas, 1st Edition Course Outcome:

1. Understand the basic concept of accounting, importance of accounting and users of financial information. 2. Understand the importance of accounting standard and general accepted accounting principles. 3. Analyze, interpret and communicate the financial statements of sole traders and joint stock companies. 4. Analyze the financial statements by using ratio analysis and comparative statements. 5. Understand fund flow statement and its preparations. 6. Discuss the importance of cash flow statement as per AS-3 and its preparation.

ENG- 211 ENGINEERING PROPERTIES OF FOOD MATERIALS 2 0 2 = 3 THEORY UNIT-1 Introduction to engineering properties of food and biomaterials, structure and chemical composition of foods, physical properties (size, shape, surface area, volume, density, sphericity, porosity, specific gravity). Properties of powdery materials. UNIT-2 Moisture in food and biological materials, water activity, food stability, sorption and desorption isotherms. UNIT-3 Mechanical properties (strain and stress), rheological properties (viscosity, elasticity, visco-elasticity), textural properties. UNIT-4 Thermal properties (specific heat, heat capacity, thermal conductivity, thermal diffusivity, thermal radiation properties) UNIT-5 Frictional properties of food materials (angle of repose, coefficient of friction, rolling resistance), aero and hydrodynamic characteristics, optical properties, electrical and dielectric properties Practical Determination of the physical properties size, shape, sphericity of food products. Determination of average particle size and distribution of powdered material. Determination of moisture content and water activity of food products. Determination of bulk density, true density and porosity of food grains. Determination of color of various food grains, fruits, vegetables, spices and processed foods by hunter color lab. Determination of density and specific gravity of various liquid foods. Determination of rheological properties of food material by viscometer. Determination of frictional properties (angle of repose and coefficient of friction) of food grains. Measurement of firmness of fruits and vegetables by penetrometer Determination of electrical properties of food materials. Text Books : Serpil Sahin and Servet Gulum Sumnu. Physical Properties of Foods. CRC. Sahay KM & Singh KK. (1994). Unit Operation of Agricultural Processing. Vikas Publ. House. Reference Books D G Rao. (2012) Fundamentals of Food Engineering Course Outcome:

1. To provide information about the food properties usefulness in designing the efficient process and equipment development. 2. Provides fundamental understanding of different properties of food materials 3. Delivers information about the food properties usefulness in designing the efficient process and equipment development. 4. Provides know how about which property is important for particular type of food

ENG 212 FOOD ENGINEERING I 3 0 2 = 4 THEORY UNIT-1 Material and energy balances, types and Properties of fluids Flow rate, friction losses and pressure drop relationships for Newtonian fluids through pipe. UNIT-2 Material handling - Theory, classification of various material handling equipment -conveyors, elevators, trucks, cranes and hoists, Conveyance of food grain and powder in screw and vibratory conveyors. Selection of material handling equipments.

UNIT-3 Cleaning - Types, aims of cleaning, methods of cleaning- dry, wet and combination methods. Dry cleaning methods: screening, aspiration, magnetic cleaning and abrasive cleaning. Wet cleaning methods: soaking, spray washing, flotation washing and ultrasonic washing. Sorting and Grading - Advantages of sorting and grading, grading factors, methods of sorting and grading. Size Reduction: principles and laws of size reduction, equipment selection, Particle size analysis. UNIT-4 Mixing - Terminology (agitating, kneading, blending, and homogenizing), 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 and vertical screw mixer), effect of mixing on foods. Power consumption and efficiencies, UNIT-5 Theory and equipment for filtration, Expression, Sedimentation fluidization and centrifugation. PRACTICALS Material balance in food processes. Heat balance in food processes. Particle size analysis for determination of mean particle diameter. Performance evaluation of different mills. Efficiency of separation for a grain mixture using indented cylinder separator Efficiency of separation for a grain mixture using spiral separator. Mixing index of food material by ribbon blender and cone blender. Efficiency of cyclone separator. Text Books: Geankoplis J Christie. (1999). Transport Process and Unit Operations. Allyn & Bacon. Earle R. L. and Earle M.D.. Unit Operations in Food Processing Reference Books McCabe WL & Smith JC. (1999). Unit Operations of Chemical Engineering. McGraw Hill. Sahay KM & Singh KK. (1994). Unit Operation of Agricultural Processing. Vikas Publ. House. Singh RP and Heldman DR. (1993).Introduction to Food Engineering. Academic Press Course Outcome: 1. To provide the basic information required to design food processes and different equipments. 2. Informs about the background and basic principles of different unit operations that are most relevant to food industry. 3. Delivers, the basic information required to design food processes and different equipments

BAS 212 Food Microbiology and Safety 2 0 2 = 3 THEORY UNIT-1 Microorganisms important in food industry Types of microorganisms, their importance in foods, classification of food borne bacteria, their morphology and distinguishing features with examples. UNIT-2 Growth of microorganisms in foods Intrinsic (pH, moisture content, redox potential, nutrient content, antimicrobial constituents and biological structures) and extrinsic factors (temp., RH, presence and concentration of gases) governing growth of microorganisms in food. UNIT-3 Food spoilage Chemical changes caused by microorganisms in foods (breakdown of proteins, carbohydrates, fats and other constituents during spoilage), specific microorganisms causing spoilage of milk and milk products, meat, fish, egg, cereals, fruits, vegetables and their processed products, quality defects in canned foods, sugar and confectionary products UNIT-4 Food fermentations General description of fermenters, parts and their functions, different types of fermentations (static, submerged, agitated, batch, continuous). Microbial culture selection by screening methods and strain improvement. Starter cultures - definition, types, Fermentation - definition, types (acid, alcohol). Fermented foods - types, methods of manufacture for vinegar, ethyl alcohol, cheese, yoghurt, baker’s yeast and traditional Indian foods. UNIT-5 Microbial Food-borne Diseases Introduction, types of microbial foodborne diseases (foodborne intoxications and foodborne infections), symptoms and prevention of some commonly occurring food borne diseases. PRACTICAL

1. Enumeration of coliforms, yeasts and molds and total viable bacteria in fruits and vegetables. dairy products

2. Enumeration of coliforms, yeasts and molds and total viable bacteria in dairy products. 3. Enumeration of aerobic spore forming bacteria in food sample. 4. Estimation of alcohol content in fermented product 5. Isolation and identification scheme for detection of Salmonella in foods 6. Casein hydrolysis by microorganism on SMA 7. Starch hydrolysis by microorganism using starch agar 8. Evaluation of Starter Culture by Starter Activity Test 9. Assessment of surface sanitation by swab /rinse method and assessment of personnel hygieneby hand wash 10. To study the given sample (milk) using Methylene blue reduction test (MBRT) 11. To find total viable bacteria and coliforms in water by membrane filtration technique 12. Evaluation of canned products for anaerobic spore formers 13. Preparation of Yoghurt

Suggested Books:

1. Food Microbiology, TMH, New Delhi by W C Frazier & D C Westhoff 2. Modern Food Microbiology, CBS Publication, New Delhi by J M Jay 3. Essentials of Food Microbiology, Arnold, London byJohn Garbutt 4. Microbiology,5th Ed., TMH, New Delhi by M J Pelczar, E C S Chan and Noel R Krieg 5. Microbiology of Safe Food, Blackwell Science, Oxford by S J Forsythe 6. Fundamentals of Food Microbiology AVI Publishing Co. Inc., Connecticut, USA by M L Fields 7. Microbiology of foods by J C Ayres, J O Mundt, W E Sandine, W H Freeman

Course Outcome: Students will be able to acquire, articulate, retain and apply the technical terms and knowledge relevant to microbiology. They would be able to understand and explain roles played by microorganisms in healthy ecosystems and how microbiology and various biotechnologies impact human life and healthy living and food quality.The students would be able to acquire and demonstrate competency in laboratory safety and in routine and specialized microbiological laboratory skills applicable to microbiological research or clinical methods, including accurately reporting observations and analysis. They would also be able to communicate scientific concepts, experimental results and analytical arguments clearly and concisely.

ENG 213 Mechanical Engineering 3 0 2= 4 THEORY UNIT-1 Basic concept of thermodynamics: Introduction to state, path, process, work, heat, laws of thermodynamics, internal energy, enthalpy and entropy. Properties of Numerical on thermodynamics laws, steady flow energy equations UNIT-2 Steam generation, use of steam tables and steam quality measurement. Types of boilers (fire tube and water tube boilers), mountings and accessories, Constructional and operational details of Cochran and Babcock and Wilcox boiler. Boiler characteristics. UNIT-3 I.C. Engines: Introduction, classification, constructional details and working of two-stroke and four-stroke petrol and diesel engines, efficiency of otto, diesel and dual cycles . UNIT-4 Hydraulic turbines & pumps: Introduction, classification, construction details and working of Pelton, Francis and Kaplan turbines, Specific speed and selection of turbines, classification of water pumps. Centrifugal, reciprocating pump, screw pump, vane pump, gear pump, lobe pump. UNIT-5 Power transmission methods and devices: Introduction to power transmission, belt, rope, chain drive, gear drive and hydraulic drives. Numericals on belt drive only. UNIT-6 Stresses and strains: Introduction, concept & types of stresses and strains, poison’s ratio, stresses and strains in simple and compound bars under axial flexure loading. Stress-strain diagrams, hooks law, elastic constants and their relationships. PRACTICAL To study the construction and working of a boiler. To study the working and the function of Mountings and Accessories in boilers. To study the construction and working of two stroke Petrol engine and Diesel engines. To study the construction and working of four stroke Petrol engine and Diesel engines. To study the constructional features and working of turbines. To study the constructional features and working of reciprocating pump. To study the constructional features and working of centrifugal pump. To study the constructional features and working of gear pump. To study the constructional features and working of screw pump. Text Books: D S Kumar (2013), Basics of Mechanical Engineering. (KATSON pulishers)

Sadhu Singh (2000), Strength of Material Reference Books: Nag P. K, (2001), Thermodynamics. Tata Mc graw Hill, New Delhi. Ethirajan Ram Krishanan (2010), Fundamentals of Engineering Thermodynamics. (PHI) Course Outcome: 1. To make the students aware about the need, construction & working of various mechanical devices such as boilers, turbines,

pumps, and the concept of power transmission & stress/strain etc. 2. Emphasis laid upon the principles and fundamentals involved in the inter-conversion of thermal energy into mechanical energy and

vice versa. 3. The subject also offers a view to students about the common about strength and other related vital aspects of materials. 4. Understand the basic concepts of fundamental of power transmission and thermodynamics. 5. To understand basic principle of steam generation and steam generators. 6. Understand the basic concepts of power generation & pumps

BAS 213 Food Chemistry 3 0 2 = 4 THEORY Unit 1 Introduction to different food groups and importance of food chemistry Water: The basic molecular of life. Physical properties of water. Properties of Hydration, solvation. Bound water, free water, gels, emulsions and foams, water activity. Distribution of water in various foods and moisture determination. Unit 2 Carbohydrates: Sources of food carbohydrates; Physico-chemical and functional properties; chemistry and structure of homosachharides and heterosachharides. Cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, changes in carbohydrates during processing. Carbohydrates determination methods. Unit 3 Proteins: Sources and physico-chemical and functional properties; Common food proteins. Changes in protein during processing, protein determination methods. Proteins from plant and animal sources. Unit 4 Fats: Sources and physico chemical and functional properties; PUFA [Poly-unsaturated Fatty Acids] hydrogenation and rancidity; Saponification number, iodine value, Reichert-Meissl number, Polenske value; Lipids of biological importance like cholesterol and phospholipids. Changes in lipids during food processing Unit 5 Minerals and Vitamins: Sources and structures of minerals & vitamins; Effect of processing and storage of vitamins, Pro vitamins A & D; Vitamins as antioxidants. Food Pigments & Flavouring Agents: Importance, types and sources of pigments - their changes during processing and storages. PRACTICAL

1. Determination of water activity of different food materials 2. Determination of moisture in food sample 3. Determination of Protein in food sample 4. Determination of Acidity and pH in food sample/beverages 5. Determination of total, non-reducing and reducing sugars 6. Determination of Vitamin C in food sample 7. Estimation of crude fibre in food sample 8. Analysis of lysine content in animal /vegetable sources 9. Estimation of mineral in food products 10. Estimation of Carotenoids

Suggested Reading: 1. Essentials of Food & Nutrition by Swaminathan, Vol. 1 & 2 2. Food Chemistry by L. H. Muyer 3. Hand Book of Analysis of fruits & vegetables by S. Ranganna 4. Food Chemistry by Linhinger 5. Chemical changes in food during processing by Richardson

Course Outcome: 1. Demonstrated ability to identify solutions to problems related to the chemical composition and functionality of food and to

apply and expand upon the theoretical concepts presented in lectures. 2. Ability to use terminology, appropriate to the field of food chemistry, correctly and contextually. 3. Ability to explain the benefits and limitations (scientific and ethical)of food additives and processing aids currently used by

the food processing industry and those additives which may be permitted to be used in the future. 4. Capacity to formulate foods that are designed to address and contribute to reducing community health concerns.

BAS 211 Computer Programming and IT applications 2 0 2 = 3 Unit 1 Importance of Computerization in Food Industry, IT applications in Food Industry, Computer Fundamental, Problems Solving Using Computer, ERP Software for Food Engineering Unit 2 Introduction to Operating Systems and its types, Client Server Technology, Introduction of C programming language, Functions, Recursion, Arrays and Pointer Unit 3 Software Engineering, Software Life Cycle Models, Software Design, Reverse Engineering and Re-Engineering, Case study of Food Industry Software Unit 4 Introduction to Database System, ER Model, Introduction to Data warehouse & Data Mining concepts, Introduction to MATLAB, MATLAB Basics, MATLAB Programming, Unit 5 Artificial Intelligence, Introduction of Expert system, Machine learning and its applications, Big data analysis, Uses of Big Data in Food and Beverage industries Practical

1. Program to find sum of two number using functions. 2. Program to find largest of three numbers. 3. Program to find largest and second largest out of ten numbers. 4. Program to find largest number out of ten numbers. 5. Program to find factorial of number entered through keyboard. 6. Program to find reverse a number entered the through keyboard. 7. Program to swap to numbers. 8. Program to check whether a number is even or odd. 9. Program to check whether a year is leap or not. 10. Program to sum digits of number entered through keyboard. 11. Program to concatenate two strings. 12. Program to check whether a string is palindrome or not. 13. Program to reverse a string. 14. Program to check whether a number is prime or not. 15. Program to generate Fibonacci series. 16. Program to generate function overloading. 17. Program to print student details using constructor and destructor. 18. Create a class and access members function of a class. 19. Program to draw Pyramid of stars. 20. Write a program to find average of male & female height in the class. 21. Write a program to multiply two matrices. 22. Write a MATLAB program to find personal interest. 23. Write a MATLAB program to find current. 24. Write a MATLAB program to find the inverse of a matrix. 25. Write a MATLAB program on division of matrix.

Textbooks 1. R P Singh, Computer Application in Food Technology, Academic Press 2. Operating System Concepts: 7th edition, Silberschatz Galvin 3. Let Us C, Yashwant Kanitkar 4. Amos Gilat, “MATLAB- An introduction with Applications” 5. Software Engineering: Roger S Pressman 6. An Introduction to Database System: Bipin C Desai

Course Outcome: The course would give awareness to the Students about computing/ processing algorithm The students would be able to get the desired knowledge about Software up gradation, Food industry based ERP system, Industry related software packages for different operations, 5. Installation and maintenance of software 1. Students aware about computing/ processing algorithm 2. Software knowledge up gradation 3. Food industry based ERP knowledge enhancement 4. Industry related software packages awareness for different operations 5. Installation and maintenance of software

AES 211 Elementary Post Harvest Management of Fresh Produce 2 0 0 = 2 Objective To get acquainted with basic elements of postharvest technology UNIT I Postharvest technology: Present status, scope and importance of postharvest management of fruits and vegetables; Causes of postharvest losses; Principles of postharvest physiology; Postharvest biology of fruits and vegetables UNIT II Morphology, structure and composition of fruits and vegetables; maturity indices and standards for selected fruits and vegetables; methods of maturity determinations, Preharvest factors affecting postharvest quality, Post harvest physiological disorders - chilling injury, freezing injury and disease UNIT III Factors affecting postharvest losses; Harvesting and handling of important fruits and vegetables, Harvesting tools and their design aspects; primary processing for sorting and grading at farm and cluster level; Packing house unit operations UNIT IV Postharvest physiological and biochemical changes in fruits and vegetables; ripening of climacteric and non-climacteric fruits; Storage practices: CA and MA, hypobaric storage, pre-cooling and cold storage, Zero energy cool chamber; Commodity pretreatments - chemicals, wax coating, prepackaging, VHT and irradiation. Suggested Readings 1. Kadar AA.2002. Post-harvest Technology of Horticultural Crops. 2nd Ed. University of California. 2. Thompson, A.K. 2015. Fruit and Vegetables: Harvesting, Handling and Storage. Vol. 1 and 2. Wiley Blackwell, UK. Course outcomes: 1. Acquaintance with introductory postharvest management 2. Understand the importance of postharvest 3. Understand the basic causes of postharvest losses and remedial practices to reduce postharvest losses and maintain quality under

supply chain

Semester-4

FBM 221 Food Supply Chain Management 3 0 0 = 3 THEORY UNIT I Introduction and overview of supply chain management, food supply chains, Inbound and outbound logistics, Supply chain as a source of competitive advantage. UNIT II Managing Inventories and Coordination: Inventory Management, EOQ and its derivative models, Managing Uncertainty, Method for Coping with Bullwhip Effect, Supply Chain Integration, Push vs. Pull Systems. UNIT III Strategic Alliances: 3rd/4th Party Logistics (3PL/4PL), Retailer-Supplier Partnerships, Buyer Vendor Coordination. UNIT-IV Outbound logistics: Designing Supply Chain Network, management of transportation, inter model transportation and third party transportation services, characteristics of different transportation services, Distribution strategies, Procurement & Outsourcing Strategies: Buy-Make Decision, Procurement Strategy, Framework of e-Procurement. UNIT V: Strategic considerations for supply chain, Porter’s industry analysis and value-chain models. SUGGESTED READINGS

1. Chopra, S, and P. Meindl, Supply Chain Management – Strategy, Planning and Operation, Pearson Education. 2. Raghuram, G. and N. Rangaraj, Logistics and Supply Chain Management: Cases and Concepts; Macmillan, New Delhi. 3. Simchi-Levi, D., P. Kaminski and E. Simchi-Levi, Designing and Managing the Supply Chain: Concepts, Strategies and Case

Studies; Irwin, McGraw-Hill. 4. Shapiro, J., Modelling the Supply Chain; Duxbury Thomson Learning.

Course Outcome:

1. Understanding the integrated perspective of various actors, activities and strategies for effective and smooth flow of materials, information and finance across stakeholders.

2. Conceptualize supply chain designs, which are aligned with business models for manufacturing and service companies 3. Understanding challenges of various modes of transportation and logistics in the food industry context. 4. Learn about various tools and techniques for effective management and control of inventory. 5. Enhance the application of procurement, order management, customer relationship management in retail. 6. Manage inventory efficiently and pool inventory risks across time, products, channels, and geography.

FBM 222 Financial Management 3 0 0 = 3 THEORY UNIT I The Finance function: Goals, Objective and functions of Financial Management, finance functions – Treasury vs. Controller functions, The Logic of Wealth Maximization UNIT II Time Value of Money, Techniques of compounding and Discounting, functions of Chief Financial Officer, investment decisions, financing decisions – dividend decision. UNIT III Cost of Capital: Cost of debt, preference and equity capital, cost of retained earnings, weighted average, cost of capital, marginal cost of capital. UNIT IV Capital budgeting process, basic principles of Capital expenditures proposals, various appraisal methods, Average rate of return, payback period, Discounted Cash Flow methods, Net Present Value, Internal Rate of Return and profitability index UNIT V Operating and Financial Leverage, Total leverage. Capital Structure - their net income and net operating income approaches- optimal capital structure, factors affecting capital structure, EBIT/EPS and ROI and ROE analysis. SUGGESTED READINGS

1. Prasanna Chandra, Financial Management; McGraw Hill. 2. I.M. Pandey, Capital Structure and the Cost of Capital; Vikas Publishing. 3. I.M. Pandey, Elements of Financial Management; South Asia Books.

4. I.M. Pandey, Financial Management; Sangam Books Limited. 5. I.M. Pandey, Management Accounting; Vikas Publishing

Course Outcome: 1. Understand both the theoretical and practical role of financial management in business corporations. 2. Appreciate the role of finance function in an organisation. 3. Understand the concept of time value of money. 4. Develop ability to evaluate capital projects using different techniques. 7. Gain knowledge about various sources of capital and calculate their cost.

ENG 221 REFRIGERATION AND FREEZING 2 0 2 = 3 THEORY UNIT 1 Refrigeration and air conditioning- definition and necessity. Refrigerants and their classification. UNIT 2 Properties of refrigerants & selection criteria. Components of vapour compression refrigeration system, evaporator, compressor, condenser and expansion valve. Principles and practice of ice production. Treatment of water for making ice, Brines, Freezing tanks, ice cans, air agitation, quality of ice. UNIT 3 Applications of refrigeration in different food products – fruit, vegetable, meat products, fish, poultry, dairy products etc. UNIT 4 Food Freezing: Freezing systems: indirect contact systems, plate freezers, air blast freezers, and freezers for liquid foods. Direct contact systems, air blast immersion, frozen food properties, density, thermal conductivity enthalpy, apparent specific heat and thermal diffusivity, freezing time, factors influencing freezing time, freezing rate, thawing time. Frozen food storage: Quality changes in foods during frozen storage. PRACTICAL Standard refrigeration symbols. To study the components of the refrigeration system. Performance of vapour compression refrigeration system. Cooling refrigeration load calculations. Properties of commonly used refrigerants. Demonstration of ice production system. Determination of freezing time of a food material. Effect of size and shape on freezing of the foods. Text Books: Arora CP, Refrigeration and air conditioning , Tata McGraw Hill. Singh RP and Heldman DR.1993, 2003, 2009. Introduction to food engineering. Academic press 2nd, 3rd and 4th edition Reference Books Manohar Prasad, Refrigeration and air conditioning , New Age Publication. Fellow P. 1988 Food processing technology. VCH Ellis Horwood. Andrew D. Althouse, Carl H. Turnquist, Alfred F. Bracciano. Modern Refrigeration and Air Conditioning. Goodheart-Willcox Co. Course Outcome:

1. To make the students aware about the need of RCC for food-specific issues like quality, safety, health, nutrition etc., and describe how to maintain cold chain equipment (undertake minor repairs).

2. To study the properties and performance characteristics of commonly used refrigerants. 3. To get insight into various types of cold chain equipment and their use in food industry. 4. To study the components of the refrigeration system. 5. Student shall be able to find the coefficient of performance for vapour compression. refrigeration test ring and design way to

improve its performance

ENG 222 FOOD ENGINEERING II 3 0 2 = 4 THEORY UNIT-1 Modes of Heat transfer: Conduction: steady and unsteady state heat conduction, Biot number, Fourier number and Heisler Charts, Extended surfaces, effectiveness of fins, thermal insulation and it selection, Optimum and economic thickness of insulation. Convection: Free and forced convection, dimensionless numbers in convective heat transfer, heat transfer coefficients, Laminar and turbulent heat transfer inside and outside tubes and finned tubes, Natural convection. Radiation: Kirchoffs Law, Stephdn's Law Heat flux by radiation. UNIT-2 Heat exchanger, Classification, applications, mode of operation, Effectiveness, flow arrangement UNIT-3 Pasteurization and Sterilization - Basic concept, Kinetics of Microbial Death. Energy requirement and rate of operations involved in

process time evaluation in batch and continuous sterilization. UNIT-4 Concentration and Evaporation: Concentration of liquid foods in batch and continuous type evaporators; heat and energy balance in single and multiple effect evaporators; falling and rising film evaporators; mechanical and thermal vapour recompression systems. UNIT-5 Drying of Foods: various mechanisms of moisture removal in solid and liquid foods during drying; properties of air-water vapour mixture; pyschrometry. Types of Dryers and their performance. PRACTICALS Study of working of diesel fired boiler Measurement of glass transition temp by using DSC analysis. Performance evaluation of HTST pasteurization of milk. Performance evaluation of evaporation techniques by steam jacketed open and vacuum kettle. Compression of tray dryer and vacuum tray drying of food and vegetable Freeze drying characteristic of food material. Effect of processing parameter on Spray drying of milk. Effect of processing parameter on Rotary vacuum evaporation. Performance evaluation of cream separator. Determination of evaporation efficiency of multi effect evaporators Text Books: 1. Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon. 2. Singh RP and Heldman DR. 1993. Introduction to Food Engineering. Academic Press Reference Books McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill. Earle R. L. and Earle M.D.. Unit Operations in Food Processing Sahay KM & Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House. Course Outcome:

1. To understand the thermal process taken care by industry like, heat transfer, drying, sterilization and evaporation. 2. To acquire knowledge about of Modes of Heat transfer and its application in food industry. 3. To understand the various Heat exchanger, and their use and application. 4. To understand the principle of Pasteurization and Sterilization. 5. To understand the principle of drying and their application in food industry

FST 221 Fruits, Vegetable and Plantation Product Processing Technology 3 0 3 = 4.5 THEORY UNIT-1 Current status of production and processing of fruits and vegetables, Composition and nutritive value of fruits and vegetables; Techniques of processing and preservation of fruits and vegetables: canning and bottling, drying and dehydration. UHT processing: Aseptic processing and packaging. UNIT-2 Juice extraction and clarification, preparation of syrups, and chemical preservation. Products processing: squashes, cordials, nectars. Principle of jel formation - Jam, jelly, marmalade and defects in manufacturing, fortified fruit drinks, Candies; chutneys; fruit juice concentrates and powders; Tomato product: sauce and ketchup, Cut fruits and vegetable, fruit toffee. UNIT-3 Preservation by fermentation- Definition, Advantages, disadvantages, Types of fermentation, equipments. Pickles making and Vinegar; Fruit wine. Irradiation applications for fruits and Vegetable. Minimally processed fruits and vegetables, Emerging technologies for fruits and vegetables processing: Hurdle technology, Ozone application and ultrasound. UNIT-4 Composition, Production and processing of Tealeaves: Black tea, Green tea and Oolongtea. Instant tea. Production and processing of coffee cherries by wet and dry methods toobtain coffee beans, grinding, storage and preparation of brew, Soluble /Instant coffee, Useof chicory in coffee, decaffeinated coffee. PRACTICALS

1. Testing of adequacy of blanching 2. Pectin determination in fruits and vegetable 3. Calculation and mixing of sugar syrup 4. Recipe calculation and preparation of fruit juices/squash 5. Recipe calculation for and preparation of fruit Jam/jellies 6. Thermal processing and preservation of fruits/vegetables (Canning/ bottling) 7. Preparation of pickles 8. Preparation of tomato product (Puree/ketchup) 9. Drying of fruit/ vegetables by different methods 10. Isolation of Caffeine from different Tea samples 11. Visit to fruits and vegetable processing industry

Text Books: 1. Mircea Enachesca Danthy. 1997. Fruit and Vegetable Processing. International Book Publ. 2. Srivastava R.P and Sanjeev Kumar. 1994. Fruit and Vegetable Preservation. Principles and Practices. International Book Distr. 3. Sumanbhatti and Uma Varma. 1995. Fruit and Vegetable Processing. CBS. 4. Thompson A.K. 1996. Post Harvest Technology of Fruits and Vegetables. Blackwell. 5. Verma L.R and Joshi V.K. 2000. Post Harvest Technology of Fruits and Vegetables. Vols. I-II. Indus Publ. 6. G. Lal, G.S. Siddappa and G.L. Tondan Preservation of fruits & vegetables.

Course Outcome: After completion of the course the student will be able to:

1. Demonstrate the understanding about various methods for preservation of fruits and vegetables 2. Demonstrate the understanding for juice extraction and preservation 3. Demonstrate the understanding for preparation of various value added products from fruits and vegetables 4. Demonstrate the understanding of emerging technologies in fruits and vegetable processing and preservation 5. Demonstrate the understanding of various plantation products like tea and coffee

FST 222 Dairy Technology 3 0 3 = 4.5 Theory UNIT -1 Milk: Definition, composition, White revolution, Present milk industry scenario and its future, Physical and chemical properties, nutritive value of milk and milk products and its national and international standards. Practices related to procurement and transportation of milk. UNIT -II Platform Test, Microbiology of milk: Milk as a substrate for bacteria, spoilage micro-organism, pathogenic micro-organism, sources of contamination, hygienic measures.Reception, pasteurization, standardization, toning, homogenization, cream separation, market and special milk UNIT -III Good hygienic practice in milk processing: Principal hazards, cleaning and disinfection in a dairy industry, definitions, cleaning and disinfection agents and processes. Technology of Spray Drying and various dried product from Milk. UNIT-IV Technology of traditional Indian dairy products. Technology of fat rich dairy products like Cream, butter, Ice Cream, ghee and margarine. Technology of fermented milk and milk products. UNIT -V Sterilized Flavored milk, UHT milk, Aseptic packaging and storage. Practical : To conduct the platform tests of milk sampling of dairy products. Determination of physio-chemical properties of milk. Testing efficiency of pasteurization. Detection of common adulterants in milk and milk products. Separation and standardization of milk. Preparation of flavored milk. Preparation of traditional Indian dairy products Preparation of white and salted butter and ghee. Visit to a dairy plant Course Outcome: 1. Understand the History of white revolution in India 2. Know about the milk production, procurement, processing and transportation in India 3. Understand the physicochemical properties of milk 4. Understand the microbiology of milk 5. Demonstrate the various kinds of test on milk 6. Have industrial exposure to various kinds of milk processing equipments 7. Demonstrate and understanding of statutory requirements of labelling of milk product 8. Able to prepare different kinds of Indian traditional dairy based products

FST 223 Cereals, Pulses and Oilseed Technology 3 0 3 = 4.5 Theory UNIT-I Status, production and major growing areas of cereals in India and world, Structure and chemical composition of cereals, pulses and oilseeds, Nutrition and anti-nutritional factors. UNIT-II Wheat Processing: Wheat classification, wheat grain structure, wheat roller flour milling, quality and milling functionality of wheat

flour components. Paddy Processing and treatment for quality improvement, Modern rice milling operations. UNIT-III By product utilization e.g. bran: Novel product development —Instant Rice, puffed products etc. Coarse Cereals Products: Maize, sorghum, pearl millet and small millets processing and value addition. UNIT-IV Pulses: Pre-treatment of pulses for milling, milling of major pulses. Methods to improve recovery. Oil seeds Processing: Groundnut, Mustard, Soybean, Sunflower, Safflower, Sesame and other oil bearing materials, Expeller and solvent extraction processing. UNIT-V Special Topics: Processing and utilization of Soya bean for value added products, Innovative products from cereals, pulses and oilseeds. Extrusion technology for cereals. Practical: Physical properties of cereals. Conditioning of wheat. Gluten content of wheat flour. Parboiling and milling of paddy. Cooking quality of rice. Determination of Gelatinization Temp. Study on production technology of puffed and flaked rice Physical properties of Legumes and Oil seeds. Principles of dehulling: Dal Milling Process. Products of Soybean- tofu, milk Visit to cereal processing unit. Suggested Readings : Chakraverty A & De DS. 1981. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford & IBH. Unit Operations of Agricultural Processing. Authors, K M Sahay, K.K. Singh. Edition, 2, Publisher, Vikas Publishing House Pvt Y. Pomeranz, Wheat Chemistry and Technology Chakraborty AC, Post Harvest Technology of Cereals DAV Dendy and BJ Dobrazczyk, Cereals and Cereal Processing: Chemistry and Technology S A Matz, Chemistry and Technology of Cereal Food and Feed Course Outcome: After completion of the course, students will be able to:- 1. Know the Status, production and major growing areas of cereals in India and world. 2. Understand structure, chemical composition and anti-nutritional factors of cereals, pulses and oilseeds. 3. Understand primary processing as milling of cereals, millets, pulses. 4. Understand process of oil extraction from oil seeds. 5. Value addition to cereals, millets, pulses, oilseeds to improve their quality. 6. Understand Processing of soybean. 7. Understand the extrusion technology and its use in value addition of food grains

FBM 223 Intellectual Property Rights 1 0 0 = 1 THEORY UNIT-1 Patents - Indian Patent law, meaning, scope, objectives, patentability criteria, patentable and non patentable inventions. Kinds of patent applications, procedure for obtaining patent. Patent specification (provisional, complete specification), drafting, patent claims.

Patent opposition, enforcement and revocation, fee structure. Patent Cooperation Treaty, Sources of patent information, patent databases. UNIT-2 Copyrights - Introduction, how to obtain, scope, term, infringement. Trademarks- Introduction, how to obtain, scope, term, different types of marks (collective, certification, service). UNIT-3 Industrial designs - Definition, how to obtain, features Geographical indications, Trade secrets UNIT-4 IP- licensing and technology transfer- licensing agreements, issues in licensing. Suggested Readings:

Bhandari Surendra, World Trade Organization and Developing Countries, Deep and Deep Publications, New Delhi. Kumar Ratnesh, World Trade Organization, Deep and Deep Publications, New Delhi. Mittal D.P., Indian Patent Law [As Patent (Amendment) Act, 2005], Taxman's Allied Service (P) Ltd., New Delhi.

Ganguli Prabhddh, Gearing up for Patents: The Indian Scenario, University Press, Hyderabad. Wadehra B.L., Law Relating to Patent Trademark Copyright Designs and Geographical Indications, Universal Law Publishing

Co. Pvt. Ltd. Course Outcome:-

Students can have overview and understanding of Intellectual Property and its importance. IPR in India and IPR aboard. Knowledge was disposed to file patents and its procedure. A brief understanding of copyrights, trademarks, industrial designs, geographical indications and its role, utilization and rights

were studied. Case studies of IPRs exemplify a practical approach for a better understanding of IPR by students.

Semester-5

FBM 311 Marketing Management 3 0 0 = 3 Theory UNIT-I Introduction: Concept, nature, scope and importance of marketing; Marketing concept and its evolution; Marketing mix; An overview of 7Ps of marketing mix elements UNIT-II Strategic marketing planning – an overview. Market Analysis and Selection: Marketing environment – macro and micro components and their impact on marketing decisions UNIT-III Market segmentation and positioning; Buyer behaviour; consumer versus organizational buyers; Consumer decision making process UNIT-IV Product Decisions: Concept of a product; Classification of products; Major product decisions; Product line and product mix; Branding; Packaging and labelling Unit-V Product life cycle – strategic implications; New product development and consumer adoption process. Pricing Decisions: Factors affecting price determination; Pricing policies and strategies; Discounts and rebates SUGGESTED READINGS

1. Philip Kotler, Marketing management; Prentice Hall of-India. 2. Brigham. Eugene, F., Fundamentals of financial Management; The Dryden press. 3. Sherilaker, Marketing Management; Himalaya Publishing Company. 4. Mehta PL., Managerial Economies- Analysis, problems and Cases; Sultan Chand and Sons, New Delhi. 5. Joseph J;, Belonar, Food Marketing, Prentice Hall; Custom edition (October 1998)

Course Outcome: 1. Understand core concepts of marketing and the role of marketing in business and society 2. Develop ability to understand and develop the marketing mix for an organisation 3. Analyse the relevance of marketing concepts and theories in evaluating the impacts of environmental changes on marketing

planning, strategies and practices. 4. Knowledge of social, legal, ethical and technological forces on marketing decision-making. 5. Ability to collect, process, and analyze consumer data to make informed marketing decisions.

FBM 312 Entrepreneurship Development 3 0 0 = 3 Theory Unit I Entrepreneurship: Entrepreneur - meaning - importance - Qualities, nature types, traits, Functions Internal and External Factors, Significance of Entrepreneur & Entrepreneurship Unit II Creativity and Entrepreneurial Plan: Idea Generation, Screening and Project Identification, Creative Performance, Feasibility Analysis: Economic, Marketing, Financial and Technical; Selection of factory location; Demand Analysis, Market Potential Measurement. Unit III Institutional support for new ventures: Supporting Organizations; Incentives and facilities; Financial Institutions and Small scale Industries, Govt. Policies for SSIs. Unit IV Family and Non Family Entrepreneur: Role of Professionals, Professionalism vs family entrepreneurs, Role of Woman entrepreneur. Unit V Venture Capital: Venture capital, Nature and Overview, Venture capital process, locating venture capitalists. SUGGESTED READINGS

1. Couger, C- Creativity and Innovation(IPP, 1999) 2. Nina Jacob, - Creativity in Organisations(Wheeler, 1998) 3. Jonne & Ceserani- Innovation & Creativity (Crest) 2001. 4. Bridge S et al- Understanding Enterprise: Entrepreneurship and Small Business (Palgrave, 2003) 6. Holt - Entrepreneurship: New Venture Creation (Prentice-Hall) 1998.

Course Outcome: 1. Motivation for entrepreneurial career 2. Have the ability to discern distinct entrepreneurial traits 3. Conducting feasibility analysis

4. Preparation of business plan 5. Exploring sources of finance

ENG 311 Food Engineering III 3 0 2 = 4 Theory UNIT-1 Mass transfer: Diffusion and Mass Transfer in Food Materials: Molecular diffusion in solids and fluids: Fick’s 1st law for molecular diffusion, diffusion through varying cross sectional area, molecular diffusion in liquids, molecular diffusion in biological solutions and gels, molecular diffusion in solids, diffusion coefficients in gas, liquid and solid, numerical solution of steady state diffusion, UNIT-2 Gas Absorption: Equilibrium relationship, mass transfer theories, concept of driving force, individual and overall mass transfer coefficients. UNIT-3 Air properties, dry and wet bulb temperature, Wet and dry bulb hygrometry, Humidity charts, Methods of humidification and dehumidification, Air conditioning UNIT-4 Liquid- Liquid Extraction: Equilibrium for immiscible and partially miscible systems, Use of triangular diagram. Calculation of number of stages for cocurrent and counter current contacting. Crystallization: theory, Nuclei formation, Crystal growth, Theory of crystallization, Batch and continuous crystallization, Fractional crystallization. UNIT-5 Adsorption: Gas solid isotherms for one and more sorbates, Chemisorption, Liquid and solid isotherm, Adsorption unit- Fixed bed equations, Isothermal operation, Non isothermal operation, pressure swing adsorption, Extraction, supercritical extraction. LeachingDistillation, steam distillation, batch distillation, vacuume distillation. Practical:

1. Experiment on extraction of oil from food sample. 2. Experiment on distillation process for production of distilled water. 3. Experiment of absorption of water by dried food product / grain. 4. Experiment on crystallization process in food processes. 5. Experiment on humidification process in food processing 6. Experiment on dehumidification process in food processing 7. Visit to related food industry

Suggested Readings : 1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier. 2. Fellows P. 1988.Food Processing Technology: Principle and Practice. VCH Publ. 3. Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon. 4. McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill. 5. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House. 6. Singh RP and Heldman DR. 1993.Introduction to Food Engineering. Academic Press.

Course Outcome: 1. To provide a deeper understanding of heat transfer. 2. Understanding the air properties and its utilization in different processing. 3. Effect of heat on mass transfer phenomenon and behaviour of food. 4. To describe the role of heat and mass transfer phenomena, the factors governing them and to solve different problems

associated with heat and mass transfer numerically. 5. To provide knowledge of the applicability of heat exchanging equipment in the food industries.

FST 311 Bakery and Confectionery Technology 2 0 3 = 3.5 UNIT-1 Historical development and status of bakery industry in India; Introduction and definition of bakery products as per FSSAI‐bread, biscuit, cake, pastries, rusk, crackers, bun and their specifications. Bakery Plant - Layout, setting up of units and hygienic conditions, operation and maintenance. UNIT-2 Bread and Biscuit Processing Bread‐ types; role of major and minor ingredients; processes of bread making; problems associated with bread; equipment for bread manufacturing; Processing steps for biscuit, cookies, cracker, cakes and their major and minor ingredients; equipment for biscuit manufacturing. Rheological testing of dough-Farinograph, mixograph. Extensograph, Amylograph/ Rapid- visco analyzer, Falling number and interpretation of data. UNIT-3 Cakes: Flour specifications-, ingredients, manufacturing process and quality evaluation. Preparation of other bakery products - rusks, crackers, buns, muffins, pizza; raw materials, methods of production, quality parameters.

Confectionary‐ historical development; classification of confectionary products; basic technical considerations for confectionary products‐ TS, TSS, pH, acidity, ERH, RH. Raw materials and their role in confectionary product; Unit 4 Cocoa, Chocolate Processing Cocoa bean‐ introduction, history and composition; processing of cocoa bean; processed product of cocoa; historical development in chocolate processing; ingredients and their role in chocolate; processing steps of chocolate processing‐ mixing, refining, conching, tempering, molding, cooling, coating, enrobing etc. Unit 5 Candy and Toffee Processing High boiled sweets/candy ‐ composition, production and preparation of high boiled sweets‐ traditional, batch and continuous method; toffee‐ composition, types, ingredient and their role, batch and continuous method of toffee manufacturing. Practical:

1. Quality assessment: Flour, yeast, water, leavening agents. 2. Production of Sandwich/Milk bread and its quality evaluation. 3. Production of rusk and its quality evaluation. 4. Production of Nankhattai/Cherry Short biscuit and its quality evaluation. 5. Production of Cup cake/ Sponge cake and its quality evaluation. 6. Production of milk chocolate and dark chocolate and its quality evaluation. 7. Preparation of Fudge, Caramel, Fondant Jellies and its sensory evaluation. 8. Visit to bakery plants.

Text books 1. Y. Pomeranz, Modern Cereal Science and Technology, MVCH Publications, NY 2. Samuel A. Matz , Bakery Technology and Engineering ,Chapman and Hall 3. A Bent, E B Bennion, G S T Bamford , The technology of cake making, Blackie-Academic and Professional, UK.

SUGGESTED READINGS: 1. Duncan J R Manley, Technology of Biscuits, Crackers, and Cookies, Ellis Horwood Ltd. 2. William Sultan Bakery Engineering and Technology, Practical baking, Matz. SA. 3. EB Jackson, Sugar Confectionery Manufacture, Aspen publishers Inc., Great Britain. Course Outcome:

1. Demonstrate the understanding for the selection and role of ingredients in bakery and confectionary 2. Demonstrate the understanding of the various occurrences during preparation of baked products 3. Demonstrate the preparation of some of the bakery and confectionary products viz. bread, biscuit, rusk, muffins and cakes. 4. Demonstrate the understanding of various types of machinery used in bakery industry 5. Demonstrate the understanding of proper layout and various officials requirement in a bakery industry 6. Demonstrate the understanding of chocolate and sugar based confectionary products preparation

FST 312 Meat, Fish and Poultry Product Technology 3 0 3 = 4.5

UNIT-1 Introduction to meat and poultry industries; Factors affecting pre-slaughter selection of animals,; Modern Abattoir Practices: slaughtering techniques of animal and slaughtering practices; Meat cuts and portions of meat; Inspection of meat; Physico-chemical composition of muscle and IMF meat; Post-mortem changes in muscle; Conversion of muscle to meat. UNIT-2 Nutritional and organoleptic quality of meat, color, water holding capacity (WHC) and juiciness, texture and tenderness, odour and taste; Meat microbiology and safety; Spoilage characteristics of meat, Hurdle technology; Preventive (prophylaxis) measures for avoiding meat spoilage. UNIT-3 Meat production, processing and consumption trends; Meat processing- comminution, emulsification, curing, smoking, cooking, ageing and tenderization; Meat products - meat emulsion, fermented meats, sausages, ham, bacon and comminuted meat products; Meat storage and preservation- by temperature control (refrigeration, freezing, thermal processing), by moisture control (dehydration, freeze drying, curing, , by microbial inhibition (chemical preservation, ionizing radiation); Packaging of meat products. Organic Meat; Meat plant sanitation and waste disposal; By-products from meat industries and their utilization. UNIT-4 Classification of poultry meat; Factors affecting quality of poultry; Inspection of birds, poultry slaughter and dressing, Composition and nutritional value of poultry meat; Processing of poultry meat, spoilage and control; By-product utilization. Egg and egg products- Structure, composition and functions of eggs; Abnormalities in eggs; Functions of eggs in food products; Inspection and grading for egg quality; Preservation and safe handling of eggs; egg based products. UNIT-5

Fish as raw material for processing and its biochemical composition. Factors affecting the quality of product and post harvest losses. Chilling and freezing of fish Physical, chemical, microbiological and sensory changes during storage. Canning/Retort process for fish. Value added fish products. Composition and role of muscle proteins Fisheries Byproducts Technology. PRACTICAL:

1. Physico-chemical characterization of meat. 2. Analysis of microbiological quality of meat. 3. Preservation of meat by curing, freezing, smoking, drying and determination of shelf-life 4. Preparation of Various value added meat products 5. Meat cuts and sensory evaluation of meat/meat products. 6. Estimation of Water Holding Capacity of various types of meat. 7. Physico-chemical quality of raw eggs. 8. Candling and grading of eggs. 9. Visit to meat/poultry/egg processing plant for hands on training. 10. Visit to aquatic farm or fish processing unit

TEXT BOOKS: 1. Textbook on Meat, Poultry and Fish Technology - authors: Jhari Sahoo and Manish Kumar Chatli Daya Publishing House 2. Meat Processing Technology - Authors: Gunter Heinz & Peter Hautzinger, FAO 3. Principles of Meat Technology - Authors: V. P. Singh and Neelam Sachan SUGGESTED READINGS:

1. Vaclavik V.A. and Christian EW, Essentials of food science; Springer International. 2. Stadelman W.J. and Cotterill O.J., Egg science and technology; CBS Publishers. 3. Balachandran K.K., Post-harvest Technology of Fish and Fish Products; Daya Publ. House. 4. Laurie R.A., Lawrie’s meat Science; Woodhead Publishing Ltd. 5. Pearson A.M. and Gillett T.A., Processed Meats; CBS Publishers. 6. Stadelman W.J., Olson V.M., Shemwell G.A. and Pasch S., Egg and poultry meat Processing; Elliswood Ltd. 7. Aitken A., Mackie M., Merritt S.H. and Windsor M.L., Fish Handling and Processing; Ministry of Agriculture, Fisheries and

Food, Edinburgh. Course Outcome: After completion of the course, students will be able to: 1. know the current status of Indian Meat & Poultry Industry and its role in nation’s economy 2. Understand entire eco-system of meat industry, methods to produce hygienic meat and importance of abattoirs 3. Understand difference between muscle and meat 4. Apply their knowledge to differentiate between different types of meat, their properties, physicochemical properties, its importance in diet and nutrition 5. Write about meat processing, different processing & preservation techniques of meat and value added meat products 6. Write about byproducts of meat, poultry & fish industry and their effective utilization 7. Demonstrate an understanding of eggs, its structure, function, nutritional role in diet, value added egg products and preservation techniques of eggs 8. Demonstrate an understanding of fish industry, fish processing techniques, preservation methods, value added fish products.

BAS 311 Statistical Methods 2 0 2 = 3 THEORY UNIT-1 Introduction to Statistics: uses, limitations, applications of statistics in food science technology & management. Laws of statistics. Types of data, data collection methods. Data presentation: tables, frequency distributions. Graphical presentation of data: histogram, different types of bar diagrams, line diagram, frequency polygon, ogives, stem and leaf plot. UNIT-2 Measures of central tendency: Mean, median, mode, harmonic mean, geometric mean, quartiles, percentiles and deciles. Measures of dispersion: range, quartile deviation, mean absolute deviation, standard deviation, coefficient of variation. Measures of skewness & Kurtosis. Simple correlation and regression, Multiple-regression, Multiple and partial–correlation. UNIT-3 Theory of Probability: Basic concept, different approaches of probability, addition and multiplication rules of probability, Bay’s rule of probability. Probability distribution: Binomial, Poisson and Normal. Concept of population and sample, different sampling techniques, sampling distribution, standard error UNIT-4 Hypothesis testing: Concepts of Hypothesis, Degrees of freedom, Level of significance, confidence level, one tail & two tail tests, Type I and Type II errors. Applications of t-test, z-test, F-test, Chi square test. Analysis of variance (ANOVA) techniques, Definitions and assumptions, One way classification, two way classification.

UNIT-5 Designs of experiments, principles of experimental design, randomized block design, completely randomized design, Latin square design, split plot design. Factorial experiment 2x2 and 3x2, factorial design (Yates method of analysis) 2x3 and 2x4 factorials, Durcan's multiple range test, Newman's keul test. Practical:

1. Graphical presentation of data 2. Measures of central tendency (mean, median, & mode) 3. Measures of dispersion 4. Probability distributions: Binomial, Poisson & Normal. 5. Applications of T-test, Z-test, F-test, Chi-Square test. 6. Analysis of Variance (ANOVA)

SUGGESTED READINGS: 1. Pillai and HC Sinha, Statistical Methods for Biological Workers; Ram Prasad and Sons, Agra. 2. GW Snedeco and W Cochran, Statistical Methods; Oxford and IBM Publishing Corp. New Delhi 3. S C Gupta and V K Kapoor, Fundamental of Mathematical Statistics, S Chand. 4. SRS Chandel, Hand Book of Agricultural Statistics; Anchal Prakashan Mandir, Kanpur. 5. Nageshwara Rao G, Statistics for Agricultural Sciences; Oxford and IBH Publishing Co., New Delhi. 6. KA Gomez and AAGomez, Statistical Procedure of Agricultural Research; John Wiley and Sons, New York and Singapore. 7. R P Hooda, Statistics for Business and Economics (Macmillan) 8. Alexander M. Mood, Ranklin A. Graybill & Duane C. Boes , Introduction to the theory of Statistics (Tata McGraw-Hill). 9. D. N. Elhance., Fundamentals of Statistics, Kitab Mahal (1984).

Course Outcome: Students will develop the conceptual understanding of statistical techniques. And after completion of the course they will be in a state to apply appropriate techniques to different types of data for best analysis and that analysis will support them to make wise-decisions in their professional as well as personal life.

ENG-E01 Dairy Process Engineering 2 -1- 0 = 3 THEORY UNIT-1 Definition of milk, composition, factors affecting milk quality, , milk fat, proteins, minerals, vitamins and enzymes. Physic chemical properties of milk, Importance of psychrophilic, mesophilic and thermophilic spoilage organisms in storage, pasteurization and sterilization. UNIT-2 Milk procurement, grading, handling, receiving, chilling, transport. Different types of processed milk. Clarification, filtration etc. Cream Separation: Principles of separation, equipment, effectiveness, cut-off diameter and energy requirement. Homogenization: Principle of operation, design calculation for laminar and turbulent regimes. Concentration and Evaporation: Water and solid balance: Boiling point elevation- pressure/temperature relationship; Falling and rising film evaporators, thermocompressors, steam economy. UNIT-3 Pasteurization and Sterilization: Decimal reduction time, Z value, activation energy, sterilizing value, nutrient destruction; Equipment for pasteurization, direct and indirect sterilization; Ultra - High - Temperature (UHT) sterilization. Spray Drying: Efficiency and energy consumption in spray drying: Cyclone separation principle; Instantization - fluidized bed drying. UNIT-4 Dairy Products Manufacturing: Butter making; Ice-cream manufacture; Cheese making; Malted milk drinks; Indigenous dairy products manufacturing. Chlorination of Water: Chlorination principle for microbiological safety. UNIT-5 Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment. Effluent Treatment: Pollution control in dairy plant: BOD, COD, enzyme kinetics, continuous stirred tank reactor, activated sludge system, trickle filter.

PRACTICAL

1. Determination of milk pH and acidity 2. Determination of milk specific gravity 3. Determination of milk fat 4. Determination of milk protein 5. Study on cream separation from milk 6. Preparation of dairy products i. e. Curd 7. Preparation of dairy products i. e. Paneer 8. Study on cleaning methods of dairy equipments 9. Determination of BoD and CoD of dairy effluent

SUGGESTED READINGS:

1. Milk and Milk Product by Eckles and Eckles 2. Indian dairy product by K S Rangappa Asia Publishing House 3. Outline of Dairy Technology by Sukumar De; Oxfort University Press 4. Dairy Plant System and Layout by Tufail Ahmed, Kitab Mahal Allahabad

Course Outcome: To acquaint the students with various dairy engineering operations such as homogenization, pasteurization, thermal processing, evaporation, freezing and drying of milk.

FST-E01 Technology of Fats and Oils 2 0 2 =3 THEORY Unit 1 Physico-chemical aspects of fats and oils, Physical properties Factors affecting physical properties, Chemistry of Fats and Oils, Lipid deterioration, Lypolysis, Factors affecting oxidation, Thermal oxidation of fats and oils, Photosensitised oxidation, Autoxidation, Unit 2 Antioxidant chemistry, Lipids and health, Important characteristics of oils from coconut, cotton seeds, palm, sunflower, sesame, safflower, rice bran, rape seed, mustard, linseed, soybean, castor and lard, Tests for adulteration, Physical modification (Fractionation, winterisation) and Chemical modification (Hydrogenation, esterification) of fats Unit 3 Extraction of oils, Degumming, refining, bleaching, deodorizing, Margarine, Flavored Butter and Herbal Ghee, Fat Substitutes and Replacer, Role of lipids in food flavor Unit 4 Lipids as functional foods and nutraceuticals, Omega polyunsaturated fatty acids and related products, Value added products from vegetable oil refining industry like lecithin, wax, Vitamin-E, oryzanol. Course Outcome: General objectives

1. Impart knowledge on isolation and purification of fats and oils. 2. Impart knowledge and skills in fat and oil products development 3. Impart skills in quality assurance, assessment and measurement of physical and chemical changes occurring in fat

and oil products

Specific objectives

1. Isolation and purification of lipids from animal sources 2. Isolation and purification of lipids from plant sources 3. Measurement of acid value, iodine value, and peroxide value as indices of quality of lipid product

FST-E02 Processing of Plantation Crops, Herbs and Spices 2 0 2 = 3 THEORY UNIT-1 Introduction to Plantation Crops, Herbs and Spices processing. Importance and role of spices in food processing, Classification and properties of spices, Scope of spice processing in India, 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-2 Processing of tea - various types of tea, chemistry of constituents, harvesting, fermentation, tea concentrates, decaffeination process. Evaluation and grading of tea. Processing of coffee - type of coffee, drying, fermentation, roasting and browning processes and their importance, chicory chemistry and technology. Analysis of tea and coffee quality components, standards and specification of tea and coffee products.

UNIT-3 Processing and analysis of cocoa bean, beverages and study of factors that affect quality and uses for the consumers. UNIT-4 Spice processing: condiments and spice products, spice blends and extractives, essential and encapsulated oils, salad dressings and seasonings, oleoresins, uses in processed foods. 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. Spice processing machineries, Cryogenic processing of spices. UNIT-5 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.

PRACTICAL

1. Tea - Withering and Drying with respect to product quality. 2. Coffee - Drying and processing 3. Cocoa processing and quality evaluation. 4. Identification of different spices. 5. Determination of moisture content in spices. 6. Demonstration of process of oil extraction of different spices. 7. Physico-chemical characteristics and their sensory evaluation of spice oil, 8. Analysis of principles constituents in pepper, ginger, chilly, and turmeric, analysis of spice oils and oleoresins. 9. Low temperature grinding of seed spices. 10. Estimation of solvent in spice oleoresin

SUGGESTED READINGS: 1. Kelnneth T. Farrell, Spices, condiments and seasonings, The AVI Pub. 2. W. Purseglove, E G Brown, C L Green and S R Robbins, Spices, Longman Publications. 3. Kenji Hirasa and Mitsno Takemasa, Spice Science and Technology, Marcel Dekker, Inc. 4. S. Pruthi, Quality assurance in spices and spice products (Modern methods of analysis), Allied Publishers Limited. 5. Barundeb Banerjee, Tea Production & Processing, Oxford & IBH Publishing Co Pvt Ltd 6. Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers Jean

Nicolas Wintgens, Wiley-VCH. 7. Cocoa, 4th Edition by and R. A. Lass, ISBN: 978-0-470-69842-6, Blackwell Willey Publishing.. 8. Cocoa: production and marketing in India by V. N. Asopa, S. Narayanan, Oxford & IBH Publisher, ISBN, 8120404858,

9788120404854. Course Outcome: 1. The students will develop an understanding about the herbs processing 2. The students will develop an understanding about the processing of tea leaves 3. The students will be able to demonstrate the knowledge about coffee processing 4. The students will develop a knowledge about cocoa processing 5. The understanding for spice and condiments processing will get developed

FBM-E01 Business Laws 3 0 0 = 3 THEORY Unit I The Indian Contract Act, 1872 Definition of a Contract and its essentials, Formation of a valid Contract - Offer and Acceptance, Consideration, Capacity to Contract, Free consent, Legality of object, Discharge of a Contract by performance, Impossibility and Frustration, Breach, Damages for breach of a contract, Quasi contracts. Special Contracts Contract of Indemnity and Guarantee, Contract of Bailment and Pledge, Contract of Agency Unit II The Indian Partnership Act, 1932 Definition of Partnership and its essentials, Rights and Duties of Partners: Types of Partners, Minor as a partner, Doctrine of Implied Authority, Registration of Firms, Dissolution of firms. UNIT III The Sale of Goods Act, 1930 Definition of a Contract of Sale, Conditions and Warranties, Passing of Property, Right of Unpaid Seller against the Goods, Remedies for Breach. The Negotiable Instrument Act, 1881 Definition and characteristics, Kinds of negotiable instruments, Promissory Note, Bill of Exchange and Cheques, Holder and Holder in due course, Negotiation, Presentment, Discharge from Liability, Noting and Protest,

Presumption, Crossing of Cheques, Bouncing of Cheques. UNIT IV The Companies Act, 1956 Nature and Definition of a Company, Registration and Incorporation, Memorandum of Association, Articles of Association, Prospectus, Kinds of Companies, Directors: Their powers and duties, Meetings, Winding up. The Consumer Protection Act, 1986 Aims and Objects of the Act, Redressal Machinery under the Act, Procedure for complaints under the Act, Remedies, Appeals, Enforcement of orders and Penalties. UNIT V The Information Technology Act, 2000 Definition, Digital Signature, Electronic Governance, Attribution, Acknowledgment and Dispatch of Electronic Records, Sense Electronic Records and Sense Digital Signatures, Regulation of Certifying Authorities, Digital Signature Certificates, Duties of Subscribers, Penalties and Offences. SUGGESTED READINGS:

1. Kuchhal M.C. - Business Law (Vikas Publication, 4th Edition) 2. Gulshan S.S. - Business Law Including Company Law (Excel Books) 3. Avtar Singh - Principles of Mercantile Law (Eastern Book Company, 7th Edition). 4. N.D Kapoor & Rajni Abbi-General Laws & Procedures (Sultan Chand & Sons) 5. Durga Das Basu- Constitution of India (Prentice Hall of India) 6. Relevant Acts

Course Outcome: 1. Knowledge of important laws that have a bearing on the conduct of business in India 2. Understand the relationship between law and economic activity by developing in the student an awareness of legal principles

involved in economic relationships and business transactions. 3. To demonstrate clearly and forcibly the generally accepted, but not always documented, proposition that law is an expression of

the public will; that a law is valid in the real sense only when it is an expression of the public will. 4. Understanding of the significant role played by the judiciary in the protection of individual liberty and private property. 5. Develop analytical thinking and logical reasoning as a technique for decision-making.

AES-E01 Commercial Postharvest Management of Fresh Produce 3 0 0 = 3 THEORY Unit I: Commercial ethylene management and ripening technologies: Fruit ripening and quality relationships, biology of ethylene production and action, effect of temperature management on ripening of perishable commodities, ripening facilities, instruments for measuring fruit and vegetable environment, optimum procedures for ripening of apples, avocados, banana, kiwifruit, mangoes, melons, pears, peppers, stone fruit, tomatoes, degreening citrus fruits, harmful and beneficial effects of ethylene, ethylene control in storage facilities, ripening and handling at food service operations, recommendations for maintain postharvest quality of important fruits and vegetables. Unit II: Commercial Cooling and Storage Technologies: Forced-air cooling – tunnel cooler, serpentine cooler, cold-wall cooler, cooling time, fan selection, container for forced air cooling, refrigeration capacity, moisture loss in forced air cooling, reducing energy costs in forced air cooling, troubleshooting slow cooling problems; Hydro cooling – types of hydro cooling, equipments for hydro cooling, containers for hydro cooling, water quality and chlorination for hydro cooling, measuring exterior heat gain of a hydro cooler, hydro cooler operation and troubleshooting; Room, ice, vacuum, and transport cooling – room cooling, package icing, vacuum cooling, transport cooling, selection a cooling method; Cooling calculations – cooling time and temperatures, use of seven-eighth cooling time, calculating momentary cooling rate, cooling coefficients, refrigeration load calculations; Cooling data – cooling and storage requirement for produce, ideal holding temperatures, relative humidity, highest freezing temperatures, maximum market life for produce, produce cooling times by method of cooling. Controlled atmosphere storage – Simple CA system, permanent CA facilities viz., room size, walls and ceilings, floors, doors, pressure relief, pressure test, Atmosphere modifications, equipments foe CA systems, safety considerations, commercial CA recommendations for fruits and vegetables. Unit III: Commercial Transportation Technologies: Refrigerated trailer transport – selecting and using boxes for highway trailer shipment, load planning, product temperature at loading, trailer operating conditions, trailer loading, temperature recording devices, record keeping, heat transfer in trucks; Marine container transport – selecting and using boxes for marine container shipment, load planning, produce temperature at loading, container operating conditions, container loading, recording keeping, troubleshooting produce problems in marine container transport; Air Transport of Perishable Products – Advantages and limitations of air freight, freight forwarding services, selecting packaging for air freight, packaging the product, load planning, handling and loading at the airport. Unit V: Commercial Handling at Destination Markets, Standards and Export Regulations: Temperature compatibility groups, handling during direct marketing, handling during wholesale and retail distribution, handling in retail markets, restaurants and institutional facilities, home storage; Export potential of horticulture crops in India, introduction to various standards viz., codex alimentarius, ASEAN standards, OECD standards; Export regulations and requirement for selected fresh fruits viz., Mango, Banana, Pomegranate, Citrus, Guava, Apples, Litchi and selected fresh vegetables of national importance - Okra, Chilies, Snow peas, Onion, Potato.

SUGGESTED READINGS: Arpaia, M.L., Mitcham, E., Cantwekk, M., Reid, M., Crisosto, C., Suslow, T., Kader, A.A., and Thompson, J. 2017. Fruit Ripening and Ethylene Management. Postharvest Technology Centre, University of California, Davis, US. Kader, A.A. 2002. Postharvest Technology of Horticultural Crops. Agriculture and Natural Resources Publication 3311, University of California, Davis, US. Mitcham, T. 2002.Postharvest Integrated Pest Management. Postharvest Technology Research and Information Centre, Department of Pomology, University of California, Davis, US. Pareek, S. 2016. Postharvest Ripening Physiology of Crops. CRC Press, US. Thompson, J.F., Bishop, C.F.H., and Brecht, P.E. 2004. Air Transport of Perishable Products. Agriculture and Natural Resources Publication 21618, University of California, Davis, US. Thompson, J.F., Brecht, P.E., and Hinsch, T. 2002. Refrigerated Trailer Transport of Perishables Products. Agriculture and Natural Resources Publication 21614, University of California, Davis, US. Thompson, J.F., Brecht, P.E., Hinsch, T., and Kader, A.A. 2000. Refrigerated Trailer Transport of Perishables Products. Agriculture and Natural Resources Publication 21595, University of California, Davis, US. Thompson, J.F., Mitchell, F.D., Rumsey, T.R., Kasmire, R.F., and Crisosto, C. 2008. Commercial Cooling of Fruits, Vegetables, and Flowers. Agriculture and Natural Resources Publication 21567, University of California, Davis, US. Course Outcome: 1. Able to apply best postharvest practices to enhance shelf life of fruits and vegetables in supply chain 2. Understand the latest advances made in ripening, storage and transportation of fruits and vegetables and maintain the postharvest

quality for longer duration.

ENG-E02 Food Industry Waste and By-Product Management 2 0 0 = 2 THEORY UNIT-1 Sources of waste and pollutants, Classification and characterization of Solid, Liquid and Gaseous wastes, treatment of solid wastes from agro wastes. Waste Generation in Different Food Processing Industries: Concept, scope and importance of waste management and effluent treatment Temperature, pH, Oxygen Demands (BOD, COD), Measurement of levels of Pollution such as COD, BOD, TOD, fat, oil and grease content, metal content, forms of phosphorus and sulphur in waste waters, microbiology of waste, other ingredients like insecticide, pesticides and fungicides residues. effluent safe disposal- effluent treatment plant - waste recycling plant - feasibility report for food industries using food waste and by products. UNIT-2 Animal and community waste. Landfill and composting. Pre-treatment of waste : sedimentation, coagulation, flocculation and floatation, Secondary treatments: Biological oxidation-trickling filters, oxidation ditches, activated sludge process, rotating biological contractors, lagoons, Tertiary treatments: Advanced waste water treatment process-sand, coal and activated carbon filters, phosphorus, sulphur, nitrogen and heavy metals removal.

Unit 3 Environmental protection act and specifications for effluent of different food industries, waste Utilization, Effluent treatment, other laws pertaining to environment and enforcing agencies Unit 4 Waste and Byproduct Management for Fruit and Vegetable Industries, Sugar Mills, Dairy Industries, Rice Milling, Meat Industry. Concept of Sustainable Processing SUGGESTED READINGS:

1. Green and Krammer, Food Processing Work Management ; CBS Publication 2. Mariett NG, Principles of Food Sanitation; CBS Publication 3. Lawrence K.Wang, Yung-Tse Hung Howard H.Lo, Waste Treatment in the Food Processing Industry; Constanitine Yapijakis :

CRC Taylor and Francis group, Boca Raton London, New York 4. Metcalf and Eddy, Waste Water Engineering Treatment Disposal and Reuse; Tata McGrawHill Book company NY 5. GN Pandey and GC Carney, Environmental Engineering; Tata McGraw Hill Pub Co Ltd. New Delhi.

Course Outcome: Generic Outcomes

Recognize & comply safe working practices, environment regulation and housekeeping. 2. Understand and practice soft skills, OSH&E, working with Computer and communicate with required clarity. 3. Demonstrate knowledge of concept and principles of basic arithmetic calculation and apply knowledge of specific area to perform practical operations. 4. Explain time management, entrepreneurship and manage/organize related task in day to day work for personal & societal growth. Specific Outcomes 1. Explain the useful agriculture waste and food processing product from their waste. 2. Demonstrate different type of water testing. 3. Demonstrate the leaf protein and explain the process of banana fiber. 4. Prepare vinegar and kernel starch 5. Explain the process of production of gelatin from waste and utilization of egg shell. 6. Explain the process of different type of germ oil and protein extraction. 7. Demonstrate the oil cake and soap formation 8. Prepare different type of whey beverages, toffee or pinni from ghee residue and butter milk product.

FST-E03 Dietetics 2 0 0 = 2 THEORY UNIT-1 Basic concept of diet therapy, Normal diet as a basis of therapeutic diets, Team approach to health and nutrition care, Therapeutic adaptations of the normal diet. Qualitative and quantitative adaptations. Introduction to enteral and parenteral nutrition. Concept of Vegetarian, non-vegetarian and vagon diet. UNIT-2 Dietary management of some common disorders, Etiology, clinical features, and nutritional management of infections and fevers , stress and trauma, GI tract- gastritis , peptic ulcers, diarrhoea, constipation, lactose intolerance, steatorrhoea and celiac disease, Liver - Infective hepatitis, Cirrhosis. UNIT-3 Nutritional care for Weight management, etiology, clinical features and nutritional management and prevention. Overweight and obesity, underweight, eating disorders -anorexia nervosa and bulimia. UNIT-4 Common degenerative disorders, etiology, clinical features, nutritional management and prevention: Diabetes mellitus - Type 1 and Type 2, cardio-vascular disorders, hypertension, hyperlipidemias, atherosclerosis, metabolic syndrome. Nutritional Management in Cancer - an overview, Etiology, nutrition management and prevention of common cancers Renal disorders - an overview, Glomerulonephritis, nephrotic syndrome, CKD UNIT-5 Food allergy and food intolerance. Clinical features and nutritional management. Introduction to Nutrigenomics in Diet-therapy. Introduction to Dietetic Food Product Development. Miscellaneous Disorders - an overview. Osteoporosis; Alzhimer' disease; Parkinson's disease.

PRACTICAL Calculation, preparation and evaluation of dishes or food items suitable for the following (incorporating appropriate consistency and nutrient modifications).

1. Obesity - Low energy, low modified fat. 2. Undernutrition / Underweight - High protein, high energy Fevers, stress, trauma etc - High energy, high protein +

blenderized tube feed. 3. Gastro Intestinal Tract Disorders. 4. Diarrhoea - Fibre restricted, bland. 5. Constipation - High fibre. 6. Lactose intolerance - Lactose free. 7. Celiac disease - Gluten free. 8. Infective Hepatitis -Modified fat. 9. Type 1and 2 Diabetes - Low fat, modified carbohydrate low glycemic load, high fibre, modified energy. 10. Hypertension and CHD - Restricted energy, low fat, low cholesterol, high fibre, low sodium. 11. Renal disease - Low HBV protein, modified sodium and potassium, calcium and phosphate. Dietetic food product

development - Project on developing 2-3 dietetic food products - standardization, shelf life, consumer evaluation etc. 12. Survey of Dietetic foods available in the market, their labelling and Consumer Survey for identifying scope of new/better

dietetic foods. SUGGESTED READINGS:

1. Mahan, L. K. and Escott Stump. S., Krause's Food and Nutrition Therapy , Saunders Elsevier 2. Williams S.R., Basic Nutrition and Diet Therapy, Times Mirror Mosby College Publishing 3. Joshi S ,Nutrition and Dietetics, Tata McGraw Hill. 4. Bamji MS, Krishnaswamy K and Brahmam GNV Ghafoorunissa and Krishnaswamy K , Diet and Heart Disease, National

Institute of Nutrition, Indian Council of Medical Research, Hyderabad.

Course Outcome:

Demonstrate knowledge of the scientific basis and an awareness of current research and development as well as knowledge about the relationship between science and proven experience and the significance of professional misconduct and demonstrate knowledge of relevant legislation.

FBM-E02 Business Environment 2 0 0 = 2 THEORY Unit I Business Environment- Nature, Significance. Environment scanning: meaning, nature and scope, process and techniques of environment scanning. Impact of different business environment on business and strategic decision. Unit II Overview of Political, Socio-cultural, Legal, Technological and Global environment. Consumer protection act and its impact on business. Laws applicable to Food processing units and its impact. Unit III Economic planning, nature and structure of the economy. Economic policies- Policy related to Small Scale Industries. FEMA, EXIM Policy, Budget-role and impact on business, Industrial policy- 1991 and onwards, Socio-economic implications of Liberalisation, Privatisation, Globalisation. Unit IV Financial Environment: overview of Indian Financial System. RBI- Role and functions, the monetary policy and fiscal policy. Unit V Liberalisation and Globalization: Concept and their effect on Indian business environment. Multinational corporations, WTO, GATT, Free Trade Agreement, Intra-Industry Trade. SUGGESTED READINGS:

1. Mishra S K &Puri V K - Economic Environment of Business (Himalaya Publishing House, 3rd Edition). 2. Paul Justin -Business Environment Text and Cases (Tata McGraw Hill). 3. Shaikh &Saleem- Business Environment (Pearson, 1st Edition) 4. Suresh Bedi - Business Environment (Excel Books,1st Edition). 5. Francis Cherunilam – Business Environment, Text and Cases (Himalaya Publishing House, 8th Edition)

Course Outcome:

1. Analyze the environment of a business from the legal & regulatory, macroeconomic, cultural, political, technological and natural perspectives.

2. Critically assess the business environment of an organization using selected strategic tools. 3. Conduct an in-depth analysis of a specific component of the business environment and relate it to the business organization. 4. Apply an understanding of the different modes of engagement with international markets and understand economic, legal,

governmental, political, regulatory, cultural and other environments in which expanding companies operate. 5. Understand international business issues and apply theoretical insights to the analysis of such issues in the context of a

complex international business environment

BAS E 01 Computational and Multivariate Statistical Techniques 2 0 2 = 3 Unit 1 Multivariate Analysis: Correlation Analysis, Rank Correlation, Auto correlation, Forecasting: Simple Moving Average methods, weighted moving average Method, Simple exponential smoothing method, Delphi Method. Linear Regression and Time Series Analysis: Multiple Regression- developing a multiple regression model, r-square, adjusted r-square, residual analysis for the multiple regression models, inferences concerning the population regression coefficients, testing proportions of the multiple regression model, using dummy variables and interaction terms in regression models. Introduction to Time Series Analysis. Practice using SPSS. Unit2 Advanced Multivariate Analysis: Introduction, Discriminant Analysis. Factor Analysis: Centroid Method, Principal components method, Varimax method of factor rotation. Cluster Analysis: concepts, Similarity measures, Clustering techniques, Hierarchical Clustering Algorithm, P mean clustering Algorithm based on variables, Rank Order Clustering Algorithm (ROC) for grouping based on Attributes, Mathematical model for clustering of objects into P groups based on Attributes. Practice using SPSS. Unit 3 Algorithm design, Software designing approach, GIS application in food productions, Remote Sensing, Sensory evaluation of food.

Unit 4 Structured Programming, introduction to MATLAB, Uses of MATLAB in food science, MATLAB Basics and Programming Unit 5 Classifications & Predictions, Bayesian Classifications, Expert System, Decision Support System, Traceability method for food ingredient tracing, References:

Applied Multivariate Statistical Analysis by Wolfgang Karl Härdle, Léopold Simar, Springer. Handbook of Applied Multivariate Statistics and Mathematical Modeling by Howard E.A. Tinsley, Steven D, Springer Multivariate Statistics: Exercises and Solutions By Wolfgang Karl Härdle, Zdenek Hlávka, Springer. Theory of Multivariate Statistics by Martin Bilodeau, David Brenne, Springer. Research Methodology by R. Panneerselvam, PHI Learning Pvt. Ltd., 2010. Statistics for Managers by Levine, Stephan, Krehbiel & Berenson, 5ht edition, PHI Learning Pvt. Ltd. Applied Logistic Regression by Hosmer, D.W. and S. Lemeshow, Wiley 2001, 2nd edition. Applied Linear Statistical Models by Kutner, M., C. Nachtsheim, J.Neter & W.Li., Mac-Graw Hill/ Irwin-2005. MATLAB: An Introduction with Application, by Amos Gilat, Wiley Publications.

Course Outcome: 1. Students aware about algorithm, GIS technologies in food and agriculture sector 2. Students learned about remote sensing 3. Exposure of MATLAB software for research purposes 4. Data mining learning concept enhancement along with prediction technologies 5 Software knowledge 6. Multivariate data analysis techniques applications in food science

BAS E 02 Transportation Phenomena in Food Processing 2 0 0 = 2

UNIT I

Introduction to transport phenomena in food processing, Mass transfer, momentum and heat equations, steady and unsteady state conditions, boundary conditions.

UNIT II

Review of power series solution of ODE, Frobenius series, Bessel functions andLegendre polynomials.

UNIT III

Introduction to partial differential equations, linear and quasi-linearequations of first order. Classification of integrals. Lagrange’s Method ofsolution and its geometrical interpretation, compatibility condition, Charpits method, special types of first order equations.

UNIT IV

Second order partialdifferential equations with constant and variable coefficients, classificationand reduction of second order equation to canonical form and characteristics.Cauchy problem, Cauchy’s, Neumann and Dirichlet problems.

UNIT V

Fourier seriessolution of wave equation, vibrations of a string. Riemann’s method forhyperbolic equation. Method of separation of variables to solve heat equation,Laplace equation, Diffusion equation. Integral transform method to solve second order partial differential equations. Course Outcome: Students will be life-long learners who are able to independently expand their mathematical expertise when needed, or for interest’s sake.

6th Semester FBM-321 Modelling for Decision Support System 3 0 0 = 3 THEORY Unit –I Introduction to Decision Science: Basics definition, scope, objectives, phases, models and limitation. Linear Programming Problem – Formulation of LPP, Graphical solution of LPP. Simplex Method, Artificial variables, Big-M method, Two-phase method, Degeneracy, Multiple, Infeasible and Unbounded solutions. Unit –II Transportation Problem: Formulation, solution, Unbalanced Transportation problem. Finding basic feasible solutions – Northwest corner rule, least cost method and Vogel’s approximation method. Optimality test: the stepping stone method and MODI method. Assignment models: Formulation. Hungarian method for optimal solution. Solving unbalanced problem. Travelling salesman problem and assignment problem. Unit-III Sequencing models. Solution of Sequencing Problem – Processing n Jobs through 2 Machines – Processing n Jobs through 3 Machines – Processing 2 Jobs through m machines – Processing n Jobs through m Machines. Replacement Models: Replacement of Items that Deteriorate whose maintenance costs increase with time without change in the money value. Replacement of items that fail suddenly: individual replacement policy, group replacement policy. Unit-IV Probability review: Conditional probability - Discrete and continuous distributions - Expectation and variance - Sums of random variables - Exponential and normal distributions. Queuing theory Applications - Arrival and service process - Birth-and-death processes - M/M queues. Unit-V Decision Theory: Concept, Application of Decision Theory, Games Theory. Competitive games, rectangular game, saddle point, minimax (maximin) method of optimal strategies, value of the game. Solution of games with saddle points, dominance principle. Rectangular games without saddle point – mixed strategy for 2 X 2 games. SUGGESTED READINGS:

1. Managerial Decisions Modelling with Spreadsheets – Balakrishnan, Render, Stair , Jr. - Pearson Education. 2. Quantitative Techniques for Managerial Decisions – J.K.Sharma – Macmillan India Ltd. 3. Quantitative Techniques in Management- N.D. Vohra – Tata- McGraw-Hill Publications 4. Quantitative Analysis for Management – Render, Stair, Jr. – Pearson Education. 5. Operations Research – Taha Hamdy, A – An Introduction- PHI New Delhi

Course Outcome:

1. Recognize the relationship between business information needs and decision making 2. Ability to select appropriate modelling techniques for supporting semi-structured business decision making 3. Appraise the general nature and range of decision support systems 4. Ability to design and implement decision support systems for generating innovative business solutions. 5. Appraise issues related to the development of DSS.

FBM-322 Business Ethics 2 0 0 = 2 THEORY Unit-I Introduction about Business Ethics; Difference between Ethics, Morals, Values; Work ethos; History of Business Ethics Unit-II Relevance of Ethics in management; need and importance for ethics at workplace; Ethical framework for managers; Personal growth and lessons from ancient Indian educational system Unit-III Holistic approach for managers in decision making; Ethical theories and approaches Unit-IV EthicsimpactinBusiness:Ethicsandsocialresponsibility, Ethics and marketing, Ethics and finance, Ethics and human resource,Ethics and Information Technology. Ethical perspective in Intellectual property rights like designs, patents, trademarks, copy rights. SUGGESTED READINGS:

1. Business Ethics by Hartman & DesJardians, McGraw Hill (2 Ed.) 2. Laura P Hartman , AbhaChatterjee (2007) Business Ethics, Tata McGrawHill 3. S.K. Bhatia (2000) Business Ethics and Managerial Values,Deep & Deep Publications Pvt. Ltd. 4. Velasquez – Business Ethics –Concepts andCases, Prentice Hall,6th Ed. 5. Chakraborthy, S.K., Management Effectiveness and Quality of Work-life- Indian Insights, Tata McGraw Hill Publishing

Company, New Delhi. Course Outcome:

1. An approach was underlined to show how moral and ethical values can impact the life and personality of an Individual 2. Themes designed to impart ethical approach to deal professionally and know its significance in corporate world and effort was

made to develop the same with in acquired skills. 3. Reviewing of student’s skills, qualities, moral and ethical values approaches through practical learning helped to evaluate

themselves. 4. It overall helped to develop and sharpen student’s personality and ethical dealing at every walk of life. The Course groomed

the students for their betterment in personal and more of professional front. 5. Students could relate concept of Ethics with ancient Indian history.

ENG 321 Instrumentation & Process Control 2 0 0 = 2 THEORY Instrumentation: UNIT-1 Zero, first and second order responses of instruments, General Principles of Industrial Instrumentation: Pneumatic, Electric and Electronic devices, Indicating, recording and controlling instruments. Characteristics of measuring instruments. UNIT-2 Measurement of temperature, liquid levels, pressure, humidity, Specific gravity/density. Process Control: UNIT-3 Review of Laplace Transforms, concept of poles and zeroes, open and closed loop systems, transfer function, block diagram reduction technique. UNIT-4 Transient response analysis of first order systems subjected to unit impulse, unit step test signals, Stability general concepts, absolute and relative stability. SCADA. TEXT BOOKS : 1. Thomas A.Hughes . Measurement and Control Basics – ISA Press 2. I.J Nagrath , M.Gopal – Control systems Engineering – New Age International REFERENCE BOOKS : 1. Beckwith TG. 1996. Mechanical Measurements. Addison-Wesley. 2. Doeblin EO. 1966. Measurement System - Application and Design. McGraw Hill.Ernest O Doebelin.1995. 3. Measurement Systems - Application and Design. McGraw Hill. Holman P 1996. 4. Experimental Methods for Engineers. McGraw Hill. Nachtigal CL. 1990. 5. Instrumentation and Control. Fundamentals and Application. John Wiley & Sons. Course Outcome: At the end of this module, students should be able to: 1. Apply knowledge and understanding gained from theoretical work and investigative work to solve experimental

problems; 2. Demonstrate an understanding of control engineering concepts; 3. Evaluate instruments, from manufacturers’ data and principles of operation, in order to determine the most appropriate technology for a given application.

2. Transferable/Key Skills and other attributes: The ability to interpret and summarise information Be able to make reasoned judgments based upon factual information.

ENG 322 Food Packaging Technology 2 0 2 = 3 THEORY UNIT-1 Packaging Machineries, Systems and Regulations, Introduction to Food Packaging: History, Definitions, Importance and scope functions of packaging, package components. UNIT-2

Packaging Materials and Properties: Manufacturing process, types, properties, advantages and disadvantages. Primary Packaging Materials. Paper and paper based packaging materials, Plastic as packaging materials: Brief history, processing, classification, mechanical, optical and barrier properties like WVTR, GTR, additives in plastics. UNIT-3 Aluminium foil. Metal packaging materials. Manufacture of tin plate, TFS, fabrication, corrosion and remedial measures. Glass packaging materials: Composition, structure, properties, manufacture, design and closure. Plastic collapsible tube. Composite container. Secondary Packaging Material: Folding carton. Transport packaging materials- corrugated fiber board boxes, wooden boxes. Ancillary Packaging Materials: Printing inks, varnishes, lacquers and adhesives. Factors responsible for the selection of Packaging materials for fresh and processed food products. UNIT-4 Packaging requirements of different types of foods : fruits and vegetables, meat, fish, poultry, dairy products, edible oils and spice products, bakery products, confectioneries, Instant foods, extruded foods, snack foods, alcoholic and non alcoholic carbonated beverages, compatibility and estimation of shelf life. UNIT-5 Packaging Machineries, Systems and Regulations: Packaging Machineries: Bottling, canning, capping, labeling, form- fill sealing, strapping, cartonning machineries. Packaging Systems: Vacuum and gas packaging, aseptic packaging, retort packaging, CAP and MAP, active packaging, shrink packaging, lined cartonning system. Packaging Standards and Regulations: Laws, regulations, specifications and quality control, recycling of plastic packaging materials: Collection, separation and disposal. PRACTICAL

1. Paper: Thickness, Grammage, weight, and water absorption capacity, Determination of wax weight, Determination of continuity of wax coating weight, grease resistance.

2. Plastics: Identification of different types of plastic packaging materials, thickness, density, Tensile strength and elongation, dart impact, WVTR,GTR, Migration tests on plastics,

3. Metals: Determination of tin coating weight, headspace analysis of trace elements (Pb, Cr, Fe), lacquer coating, Can seaming. 4. Glass ; Study on various defects in glass containers, To perform non-destructive tests for glass containers, 5. Transport package: Corrugated fibre board boxes: Determination of bursting/strength properties, compression strength, cobb

value, edge crush test, transport worthiness tests. 6. Estimation of shelf life of packaged food.

. SUGGESTED READINGS:

1. Jung H. Han. Innovations in Food Packaging. Elsevier Science Ltd. 2. Gordon L. Robertson. Food Packaging: Principles and Practice. CRC press 3. Dong Sun Lee, Kit L. Yam , Luciano Piergiovanni. Food Packaging Science and Technology. CRC press 4. Raija Ahvenainen. Novel Food Packaging Techniques. Woodhead Publishing 5. M. L. Rooney. Active Food Packaging. Blackie Academic & Professional 6. Aaron L. Brody, E. P. Strupinsky, Lauri R. Kline. Active Packaging for Food Applications. Taylor & Francis 7. Charles L. Wilson. Intelligent and Active Packaging for Fruits and Vegetables. Taylor & Francis. 8. Aaron L. Brody, PhD, Hong Zhuang, PhD, Jung H. Han. Modified Atmosphere Packaging for Fresh-Cut Fruits and

Vegetables. John Wiley & Sons.

Course Outcome: On successful completion of the course students will be able to:

1. Describe the role and function of packaging materials used for a range of consumer food needs and wants.

2. Design solutions to packaging problems.

3. Relate the properties of food packages to conversion technologies, processing and packaging technologies and user requirements including safety, convenience and environmental issues.

4. Measure and evaluate the chemical, physical and mechanical properties of packages and packaging.

5. Analyse the principles and practices of laminates, active packaging materials and edible films.

6. Describe the technology involved in the production, shaping and printing of various packaging materials and packages.

7. Package foods in rigid and flexible containers.

FST 321 Food Regulations & Safety Management System 3 0 0 = 3 THEORY UNIT-1 Introduction, concept of food safety, Food Security and Nutrition Security. Indian and Food Regulatory Regime (Existing and old),

FSSAI, PFA Act and Rules, Food Licensing and Registration System, Food Import Clearance System. Food hazards and contaminations - biological (bacteria, viruses and parasites), chemical (toxic constituents / hazardous materials) pesticides residues / environmental pollution / chemicals) and physical factors UNIT-2 Food Safety and Standards Act, 2006, Food Safety Standards Regulation, Essential Commodities Act, 1955, Global Scenario, Codex Alimentarius, WHO/FAO Expert Bodies (JECFA/JEMRA/JMPR). Food safety inspection services (FSIS) and their utilization. Legal Metrology act, Weight and Measurement act. UNIT-3 Introduction to OIE and IPPC, Other International Food Standard Bodies (e.g. European Commission, USFDA etc). WTO: Introduction to WTO Agreements: SPS and TBT Agreement, Export and Import Laws and Regulations, Export (Quality Control and Inspection) Act, 1963. Customs Act and Import Control Regulations, Other Voluntary and mandatory product specific regulations, Other Voluntary National Food Standards: BIS, Functions of BIS; AGMARK. Nutritional Labeling, Health claims. UNIT-4 Risk assessment studies: Risk management, risk characterization and communication. Concept and Implementation of HACCP in a food premises. UNIT-5 Voluntary Quality Standards and Certification GMP, GHP, GAP, Good Animal Husbandry Practices, ISO 9000, ISO 22000, ISO 14000, ISO 17025, PAS 22000, FSSC 22000, BRC,. Halal & Kosher Standard. SUGGESTED READINGS:

1. Singal RS, Handbook of indices of food quality and authenticity; Woodhead Publ. Cambridge, UK. 2. Shapton DA, Principles and practices of safe processing of foods; Butterworth Publication, London. 3. Winton AL, Techniques of food analysis; Allied Science Publications New Delhi. 4. Pomeranze Y, Food analysis - Theory and Practice; CBS Publications, New Delhi. 5. Jacob MB, The chemical analysis of foods and food products; CBS Publ. New Delhi 6. FSSAI website: www.fssai.gov.in

Course Outcome: Upon successful completion of the subject, students will be able to:- 1. Understand the History and implementation of Food Laws in India 2. Understand and apply the Licensing and Registration Process in India. 3. Apply the principles of FSMS in Food Industry 4. Demonstrate and understanding the effectiveness of process certification 5. Demonstrate and understanding of statutory requirements of labelling of food product 6. Understand the importance of institutions working in the field of food safety 7. Understand the complexity of formulation of new standard

FST 322 Food Additives, Ingredients and their Safety 3 0 0 = 3 THEORY UNIT-I Additives in food processing and preservation - classification and their functions. Safety and quality evaluation of additives and contaminants, acute and chronic studies, NOAEL, ADI, LD50. Indirect food additives. GRAS and Naturally occurring compounds. UNIT-II Classification of Additives. Various additives such as preservatives, antioxidants, antimicrobials, colors, flavor, emulsifiers, sequesterants, humectants, hydrocolloids, sweeteners, acidulants, anticaking agents, buffering salts etc. with respect to chemistry, food uses and functions in food formulations acids, bases and buffers. International numbering system for Food Additives. UNIT-III Flavor Technology: Types of flavors, flavors generated during processing - reaction flavors, flavor composites, stability of flavors during food processing, analysis of flavors, extraction techniques of flavors, flavor emulsions, essential oils and oleoresins, authentication of flavors etc. UNIT-IV Ingredients used in food production e.g. sugar, starches/modified starches, fibres, proteins/protein hydrolysates and fats etc and their technology of production and application. Sugars and Sweeteners: Sugars, syrups, sugar alcohols, potent sweeteners, sugar products, caramelization. Sweetener chemistry related to usage in food products. UNIT-V

Food Colours: Food colours - Types and properties, regulatory aspects, safety issues – natural food colours - heme pigments, chlorophylls, carotenoids, anthocyanins and flavonoids, tannins, caramel and others artificial food colours. Nature Identical. SUGGESTED READINGS:

1. Branen, A. F. et al, Food Additives; Marcel Dekker. 2. George, A. B., Encyclopedia of food and color additives, Vol III; CRC Press. 3. Nakai, S. and Modler, H. W, Food proteins. Processing Applications; Wiley 4. Inteaz Ali, Food Quality Assurance-Principles and Practices; CHIPS, Texas.

Course Outcome: 1. Understand role of food additives in manufacturing food 2. Understand the method of determining toxicity and safety of food additives and the importance of the same 3. Have the knowledge regarding permissible additives, their limits, their labeling in processed foods 4. Demonstrate an understanding of regulatory aspects of additives and role of FSSAI in regulating additives in India

BAS 321 Methods of Food Analysis 2 0 3 = 3.5 Unit 1 Introduction to food analysis: Rules and regulations of food analysis Sampling and sampling techniques. Unit 2 Spectroscopy: Basic principles and instrumentation of spectroscopy: UV-VIS molecular absorption spectrometry, atomic absorption and emission spectrometry Unit 3 Basic principles and instrumentation: Fluorescence spectrometry, Atomic mass spectrometry, FTIR spectrometry. Unit 4 Separation science: Basic principles of chromatography, HPLC, GC, and TLC Unit 5 Electrophoresis, Immunoassays, analysis of carbohydrates and polysaccharides fibre, Analysis of protein, Lipid analysis Suggested Readings

1. S.S. Neison, Food Analysis, Springer 2. Skoog West Crouch and Hoeller, Fundamentals of Analytical Chemistry, 9th Edition 3. AOAC methods for Food Analysis 4. Y. Pomeranz and C.E. Meloan, Food Analysis, Theory and Practice 5. Fung D.Y.C. and Mathews, R., Instrumental Methods for Quality Assurance in Foods

Course Outcome:

1. Upon successful completion of this course, students will have acquired the current state of knowledge on food composition Identify reasons for determining composition and characteristics of food Understand the role of food analysis in food standards and regulations Apply statistical principles to solve food problems (sampling and data evaluation)

2. Understand the principles behind analytical techniques associated with food and understand the various principles Spectroscopy: UV-VIS, FTIR, Fluorescence, Atomic Absorption & Emission, & MS.

separation science: Chromatography- HPLC, GC, TLC, SFC, size exclusion chromatography, electrophoresis, immunoassay

AES-321 Introduction to Village Adoption, Rural Development 1 0 0 = 1 THEORY Unit -1:

The concept of an Indian Village, Rural Development-, Definition , Nature and Scope, Objectives, Importance

Unit -2

Approaches to rural development: Community development programs, Intensive agriculture district programme, , growth

center strategy, Concept of integration, micro level planning

Unit -3

Rural Development Programme, Food for work programme, M-NAREGA, Rajiv Gandhi Udyami Mitra Yojana (RGUMY),

Pradhan Mantri Adarsh Gram Yojana (PMAGY). Saansad Adarsh Gram Yojana (SAGY)

Unit -4

Agriculture Extension: importance and role, Individual Contact methods-merits, demerits and different types, Group contact

methods- merits demerits and different types, Mass contact -- merits demerits and different types

Unit -5

Diffusion and adoption of innovations-definition, innovation decision process, adopter categories, factors affecting adoption

process; Krishi Vigyan Kendra (KVK); Farmer training centers (FTC)

Text Books: 1. ICAR hand book on agriculture, ICAR publications, recent edition(6th)

2. Rural development (hardcover)by I Satya Sundaram (2011)

3. Agricultural and Food Marketing management, FAO, ISBN92-851-1003-7

4. Burton Swanson 2006. Improving Agricultural Extension, Daya Publishing House, New Delhi

5. Rural Development: Concept and Recent Approaches by A. Thomas William, AJ Christopher (2011)

6. Rural Development: Concept Approaches and Strategy by B K Prasad (2004)

7. A textbook of Agricultural Extension Management ISBN-108126908742

Course Outcome: 1. To enable learning exposure to Indian rural environment, lifestyle and indigenous technologies 2. To raise awareness among rural youth about entrepreneurship opportunities in food processing sector to increase on farm income.

ENG E 03 Food Equipment Design and Process Modelling 3 0 0 = 3 UNIT-1 Design considerations of agricultural and food Processing Equipments: factor of safety, theories of failure, allowable stresses, minimum thickness after forming; Materials of Construction. UNIT-2 Introduction to pumps and pipelines. Process plant piping, hygienic considerations and ease of cleaning for insulated as well as un-insulated pipes Introduction to boilers. UNIT-3 Design of dryers: Introduction, types of driers, design consideration of dryers. Design of heat Exchangers, evaporators. UNIT-4 Design of high pressure processing, pulse electric field processing, ultrasound and pulse UV light. UNIT-5 Identification of design, operating and performance parameters in mechanical, thermal and mass transfer operations carried out in food processing such as; particulate size reduction, homogenization, centrifugation, packaging, mixing, conveying, extrusion, storage, heating, cooling, freezing, puffing, frying, distillation, extraction, concentration and drying. Developing mathematical relationship between the independent and dependent variables affecting the food processing operations by using physical and chemical principles governing the processes. Factorial, fractional factorial and rotatable central composite experimental design. Developing empirical equations using experimental data. Developing predictive model using Neural network. Optimization of processing parameters using Genetic algorithms. Application of Fuzzy logic to sensory evaluation and ranking of foods. SUGGESTED READINGS:

1. Ahmed T. 1997. Dairy Plant Engineering and Management. 4th Ed. Kitab Mahal. 2. Chakraverty A & De DS. 1981. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford & IBH. 3. Gary Krutz, Lester Thompson & Paul Clear. 1984. Design of Agricultural Machinery. John Wiley & Sons. 4. Hall CW & Davis DC. 1979. Processing Equipment for Agricultural Products. AVI Publ. 5. Henderson S & Perry SM. 1976. Agricultural Process Engineering. 5th Ed. AVI Publ. 6. Johnson AJ. 1986. Process Control Instrumentation Technology. 2nd Ed. Wiley International & ELBS. 7. Rao T. 1986. Optimization: Theory and Applications. 2nd Ed. Wiley Eastern. 8. Richey CB. (Ed.). 1961. Agricultural Engineers’ Hand Book. McGraw Hill. 9. Romeo T Toledo. 1997. Fundamentals of Food Process Engineering. CBS.

Slade FH. 1967. Food Processing Plant. Vol. I. Leonard Hill Books. Course Outcome: 1. Students will be able to understand the basic considerations for equipment designing 2. The students will develop the knowledge about the pump, pipelines and boilers etc. 3. The students will be able to demonstrate the knowledge about different designs of driers 4. The students will be able to demonstrate the knowledge about mathematical modelling

FST-E4 Flavour Technology 2 0 2 = 3 THEORY UNIT-1 Definition and description of flavour, flavour profile and its principal chemical constituents. Sensation of flavour vs taste odour/smell and mouth feel influence of chemical constituents on flavour and their interaction with flavour characteristics. UNIT-2 Factors that affect the flavour and control of flavour in processed foods. Measurement of flavour, particularly for wine, tea, coffee, species and condiments. UNIT-3 Flavour intensifier and their effects. Chemistry and technology (commercial preparations) of various flavour intensifiers. Natural and synthetic flavouring substances and their chemical characteristics. Flavour components/constituents of fruit and vegetables, coffee, tea and cocoa bean, spices and condiments. UNIT-4 Changes in flavouring components and characteristics during cooking/processing of various foods. Effects of storage, processing, transportation and environmental conditions on flavour components/constituents. UNIT-5 Processing (industrial/commercial) technologies/methods of flavouring compounds of plant foods and their utilization and applications. Recent developments in flavour research, processing and technology.

PRACTICAL

1. Extraction and separations of natural flavour components from fruits, vegetables tea, coffee spices and condiments. 2. Separation and fractionation of flavour volatiles compound into different categories namely acidic, neutrals and basic

components. 3. Flavour analysis by gas chromatography (GC), uses of different GC columns for different compounds e.g. volatile and non-

volatile flavour compounds. 4. Fractionation and determination of flavour isolates and concentrates by high pressure liquid chromatography (HPLC). 5. Determination and proper identification of flavour volatiles by mass spectrometry (MS) infrared (IR) and Fonrier transform

infrared (FTIR) techniques and other suitable methods. 6. Sensory evaluation/organoleptic properties of different flavour compounds/ characteristics of plant and food materials.

SUGGESTED READINGS:

1. Heath, HB (2005) Flavour chemistry and technology, CBS Publ., New Delhi. Fenaroli, G. Handbook of flavour ingredients, CRC Press. Bota Rica, New York Yamanishi, T. Recent advances in flavour researches, Dekker, New York.

2. Cromin DA (1992). Techniques of analysis of flavors : chemical methods including sample preparations, Elsevier Pub!. London.

3. Schreier, P (1995). Analysis of volatile: methods and application Elsvier. Course Outcome: 1. The students will develop their understanding about various chemical constituents and their effect on taste and flavor 2. The students will be able to demonstrate the knowledge about measurement of flavour 3. Basic knowledge about flavor intensifier and their chemistry will be developed 4. The students will be able to demonstrate the knowledge about the changes in flaour during processing 5. The students will learn about various latest advancement in flavor processing

FST-E05 Food Beverages 3 0 0 = 3 THEORY UNIT-I Types of beverages and their importance; status of beverage industry in India and world, dairy and imitation dairy-based beverages. Probiotic Beverages UNIT-II Specialty beverages based on tea, coffee, cocoa, spices, plant extracts, herbs, nuts, Functional Beverages UNIT-III Alcoholic beverages- types, manufacture and quality evaluation; the role of yeast in beer and other alcoholic beverages, ale type beer, lager type beer, technology of brewing process, equipments used for brewing and distillation, wine and related beverages, distilled spirits. UNIT-IV Packaged drinking water- definition, types, manufacturing processes, quality evaluation and raw and processed water, methods of water treatment, BIS quality standards of bottled water; mineral water, natural spring water, flavoured water, carbonated water.

UNIT-V Manufacturing technology for juice-based beverages; synthetic beverages; technology of still, carbonated, low-calorie and dry beverages; isotonic and sports drinks; role of various ingredients of soft drinks, carbonation of soft drinks. SUGGESTED READINGS: 1. Hardwick WA. 1995. Handbook of Brewing. Marcel Dekker. 2. Hui YH et al 2004. Handbook of Food and Beverage Fermentation Technology. Marcel Dekker. 3. Priest FG & Stewart GG. 2006. Handbook of Brewing. Ed. CRC. 4. Richard PV. 1981. Commercial Wine Making - Processing and Controls. AVI Publ. 5. Varnam AH & Sutherland JP. 1994. Beverages: Technology, Chemistry and Microbiology. Chapman & Hall. 6. Woodroof JG & Phillips GF.1974. Beverages: Carbonated and Non Carbonated. AVI Publ. Course Outcome: 1. Able to classify and categorize the different types of food beverages 2. Understand the role of food beverage industry in revenues and employment generation 3. Able to relate various beverages effect on health and plan healthy drinking habits 4. Know the various health benefiting photochemical in tea, coffee, cocoa, spices, plant extracts, herbs and nuts 5. Understand the manufacturing processes and technologies involved in various kinds of beverages preparations, processing,

preservation, packaging, storage and transportation 6. Able to identify types of water 7. Know water purification processes 8. Understand regulation related to packed drinking water

FBM E 03 Production and Operation Management 3 0 0 = 3 Unit –I Nature, Evolution and scope of Production and Operations management, production system and its sub-systems, production and operations function and its relations to other management functions of an organization. Facility planning: facility location, determinants/factors affecting food plant location selection, factor rating method, facility design Unit–II Work System Design: Process planning, methods study, production/manufacturing process types or methods, Facilities layout, P-Q analysis for layout selection, types of layout- product layout, process layout, mixed layout, project layout. Food processing/Manufacturing Planning and Control: Aggregate production planning, Master Production Scheduling, BoM, MRP-I & MRP-II. Unit –III Plant performance measurement: plant capacity and capacity utilization, overall equipment effectiveness (OEE), data envelopment analysis (DEA). Unit –IV Maintenance Planning and Management: Corrective, Preventive and Predictive maintenance, Replacement analysis, RCM and TPM. Unit-V Inventory: Types of inventory, inventory management, economic order quantity (EOQ), inventory classification and control - ABC, HML, VED, SDE, GOLF, FSN, SOS and XYZ. Inventory accounting systems & valuation: periodic, perpetual, two bin and bar code inventory, LIFO, FIFO. SUGGESTED READINGS

1. William J. Stevenson (2011), Operations Management. 2. Andrew Greasley (2007), Operations Management. 3. Scott T. Young (2009), Essentials of Operations Management Paul R. Dittmer, J. Desmond Keefe (2008), Principles of Food,

Beverage, and Labour Cost Controls. Course Outcome:

1. Understand the application of operations management policies, tools and techniques to the manufacturing firms as well as service sector.

2. Acquaint with decision-making for effective and efficient purchase, storage and flow of materials in manufacturing and service organizations.

3. Ability to decision making in planning, scheduling, control and productivity improvement in production and operations function in manufacturing and service organizations

4. Understanding of the principles, concepts and functions of operations management – efficiency and effectiveness in operations by plant locations, basic layouts designing, work flow designing, aggregate planning, Materials Resource Planning (MRP), Master Production Schedule (MPS), quality management, inventory management, materials management & control, maintenance planning & management.

5. Understand the managerial responsibility for Operations, even when production is outsourced, or performed in regions far from corporate headquarters.

AES-E 02 Extension Methodologies for Transfer of Agricultural Technology 2 0 0 = 2 THEORY UNIT I Communication – Meaning, Definition, Models, Elements and their Characteristics, Types and Barriers in communication. Extension Programme Planning – Meaning, Definitions of Planning, Programme, Project, Importance, Principles and Steps in Programme Development Process; Monitoring and evaluation of extension programmes Extension Teaching methods – Meaning, Definition, Functions and Classification. Factors influencing selection of Extension Teaching Methods Unit 2 Individual contact methods – Farm and Home visit, Result Demonstration, Field trials – Meaning, Objectives, Steps, Merits and Demerits Group contact methods – Group discussion, Method demonstration, Field Trips – Meaning, Objectives, Steps, Merits and Demerits. Mass contact Methods – Campaign, Exhibition, Kisan Mela, Radio & Television – Meaning, Importance, Steps, Merits & Demerits. Small group discussion techniques – Lecture, Symposium, Panel, Debate, Forum, Buzz group, Workshop, Brain Storming, Seminar and Conference. Unit 3 Audio Visual aids – Meaning, Importance and Classification- Charts, Posters, Power Point Slides, Smart screens Agricultural Information materials – Leaflet, Folder, Pamphlet, News Stories, Success Stories. Unit 4 Capacity building of Extension Personnel and Farmers , FTC and KVK.Types of training, Training to farmers, farm women and Rural youth – Unit 5 Diffusion and Adoption of Innovations – Meaning, Definition, Models of adoption Process, Innovation – Decision Process – elements, adopter categories and their characteristics, Factors influencing adoption process. Innovative Information sources – Internet, Cyber Cafes, Video and Tele conferences, Kisan call centers, Consultancy clinics Suggested Readings:

Book 1: Extension communication and management, GL Ray, Fourth Edition, Naya Prokash 2001 Book 2: Extension education and rural development, Govind, Santha, Agrobios (India), 2011

Book 3: Extension methodologies: for transfer of agricultural technology, Somani, L.L., Agrotech pub. academy, 2012 Course Outcome:

To make students learn the non-formal and informal ways of learning Enabling learning about extension methods of teaching in rural scenario

ENG E 04 Food Rheology and Texture 2 0 0 = 2 THEORY UNIT-I Food rheology concept, scope of food rheology, texture of foods – type of stress, types of strain, types of viscosity, modulus (young, shear, bulk), poisson’s ratio, definition and importance of texture, texture related concepts. UNIT-II Determination of rheological properties and measuring methods: destructive and non-destructive measurements, creep recovery and stress relaxation, dynamic mechanical tests, Modeling food texture: introduction, factor affecting texture, models to predict texture. UNIT-III Rheological properties of fluid food: viscosity, factors affecting viscosity, flow of material- Newton’s law of viscosity, viscous fluids (Newtonian fluids, non-Newtonian fluids), plastic fluids (Bingham plastic, non-Bingham plastic fluids), fluid behavior in steady- shear flow: time dependent and time independent material function, viscosity measurement- capillary flow viscometers, orifice type viscometers, falling ball viscometers, rotational viscometers- concentric cylinder (coaxial rotational) viscometers, cone and plate viscometers, parallel plate viscometers, single-spindle viscometers (brookfield viscometer). UNIT-IV Rheological properties of solid food: deformation of material, viscoelastic behavior, Failure and glass transition in solid foods: failure in solid foods, glass transition of solids foods (measurement, factors affecting, importance), Texture of foods: compression, snapping-bending, cutting shear, puncture, penetration, texture profile analysis, dough testing instruments- farinograph and mixograph, extensograph and alveograph, amylograph. Recommended readings: 1. Rao, M. A., Rizvi, S. S. H. and Datta A. K. 2005. Engineering Properties of Foods: CRC Press. 2. Heldman, D. R. (2007). Food Process Engineering:AVI Publications. 3. Faridi, H. and Faubion, J. M. (1997). Dough Rheology and Baked Products: CBS Publications, New Delhi. 4. Rao, M. A. (2007). Rheology of Fluid and Semisolid Foods: Principles and Applications (2 ed.): Springer, USA. Course Outcome: After the completion of the course, the students will be able to: 1. Comprehend various rheological and textural properties of solid and liquid foods. 2. Apprehend different models and tests related to food rheology. 36

3. Grasp knowledge regarding various instruments used in determination of food rheology.

FST E 06 Neutraceutical and Functional Food 2 0 0 = 2 THEORY UNIT-1 Basics of nutraceutical and functional foods: defining nutraceuticals and functional foods. Introduction to Health food,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-2 Proteins, carbohydrates and Fats as functional foods and 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 and n6 PUFA as nutraceuticals and functional foods. UNIT-3 Food as nutraceutical and functional foods, Probiotic foods and their functional role. Cereal products as functional foods - oats, wheat bran, rice bran etc. Functional fruits and vegetable products, 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-4 Stability and safety issues, Stability and bio-availability of functional ingredients in foods, Effects of processing, storage and interactions of various environmental factors on the potentials of such foods, interaction if drugs and nutraceutical. Safety, regulatory issues and marketing for functional foods and nutraceuticals. UNIT-5 Future of nutraceuticals and functional foods, Recent developments and advances in the areas of nutraceutical and functional foods and their role in nutrigenomics in health care. PRACTICAL

1. Extraction and estimation of nutraceuticals from cereals (glucan), isoflavones (legumes) capsaicinoids (peppers) organosulfur compounds (onions and garlic) and monosaturated fatty acids (oil seeds) and lecithins (legumes seeds.)

2. Isolation and determination of lycopene from in tomato and tomato productsPreparation and evaluations of probiotic foods and study their health benefits.

3. Study and demonstration of the antimicrobial effects of plant tannins, alkaloids and sulfur compounds. SUGGESTED READINGS:

1. Mazza,G , Functional foods - biochemical and processing aspects, Technomic Publ. Lancaster, USA. 2. Kirk, RS ,Pearson's composition and analysis of foods. Wesley Longman Inc. California, USA. 3. Association of official analytical chemists, Official Methods of Analysis , USA. 4. Wildman, REC, Handbook of Nutraceuticals and Functional Foods. 5. Paul Paquin ,Functional and Speciality Beverage Technology, Woodhead Publishing Ltd., Cambridge, UK

Course Outcome: 1. The students will be able to differentiate among nutraceutical, functional foods and health foods 2. The students will be able to demonstrate the knowledge about various functional foods and nutraceutical such as antioxidants,

MUFA, PUFA etc. 3. The students will develop a knowledge about Probiotic and prebiotic 4. The students will be able to demonstrate the knowledge about the safety and regulatory aspects of functional foods

FBM E 04 Managerial Economics 2 0 0 = 2 Unit I Definition, nature & scope of Managerial Economics, Basic terms and concepts in economics – Goods & Services – free and economic goods, Concept of circular flow of income and expenditure. Unit II Utility Analysis: Law of Diminishing Marginal Utility, Law of Equi-Marginal Utility and Consumer surplus. Unit III Demand Analysis: Meaning, Law, Exceptions, Elasticity of Demand, Types of Elasticity Demand, Indifference Curve Analysis, Equilibrium. Unit IV Production Analysis: Production Function, Laws of Returns, Law of Variable Proportions, Economies diseconomies.

Unit V Market Analysis: Types of market structure, Price and Output determination under Prefect Competition. SUGGESTED READINGS

1. Managerial Economics, by Geetika, Piyali Ghosh, Purba Roy Vhoudhury; McGraw Hill (3d Ed.) 2. Damodaran Suma, Managerial Economics; OUP, New Delhi. 3. C. H. Peterson, Managerial Economics; Pearson Education Inc. Indian Reprint 4. L J Truett and D B Truett, Managerial Economics: Analysis, Problems, Cases; John Wiley and Sons. 5. Pindyk, Rubinfield, Mehta, Microeconomics; Pearson Education Inc. Indian Reprint 6. H.L. Ahuja; Advanced Economic Theory-Micro economic Analysis; S.Chand Publication

Course Outcome: 1. Understanding of how fundamental economic theory can be applied to decision making at micro and macro level. 2. Analyze the demand and supply conditions and assess the position of a company 3. Understanding the production theory and different cost of production and its effect in short run and long run. 4. Analyze real-world business problems with a systematic theoretical framework. 5. Understanding of types of market structure i.e. perfect, monopoly, monopolistic and oligopoly and price determination under

these market structures.

BAS E 03 Dairy Microbiology 2 0 2 = 3

Unit1: Hygienic milk production system; microbial quality of milk produced under organized v/s unorganized milk sector in India and comparison with developed countries; microbial and non microbial contaminants, their sources and entry points in milk during various stages of production; Good Hygiene Practices (GHP) during milk production operations

Unit 2: Microorganisms associated with raw milk; significance of different groups of bacteria i.e. psychrotrophs, mesophiles, thermodurics, and thermophiles in milk. Microbiological changes in bulk refrigerated raw milk; Impact of various stages like milking, chilling, storage and transportation on microbial quality of milk with special reference to psychrotrophic organisms; Direct and indirect rapid technique for assessment of microbial quality of milk.

Unit 3: Role of microorganisms in spoilage of milk; souring, curdling, bitty cream, proteolysis, lipolysis; abnormal flavors and discoloration. Mastitis milk: Processing and public health significance, organisms causing mastitis, somatic cells secreted in milk; detection of somatic cell count (SCC) and organisms causing mastitis in milk.

Unit 4: Milk as a vehicle of pathogens; Food infection, intoxication and toxic infection caused by milk borne pathogens like E. coli, Salmonella typhi, Staph aureus, Bacillus cereus etc. Antimicrobial substances in milk: immunoglobulin, lactoferin, lysozymes, LP systems etc.

Practical

Morphological examination of common dairy organism (size and shape, arrangement and sporulation). Enumeration of psychrotophic, thermophilic, thermoduric and spore forming bacteria in milk. Detection of mastits milks, pH, SLST, somatic cell count, chloride content, Hotis test, CAMP test. Detection and estimation of coliforms; presumptive test, rapid coliform count, IMVIC test. Detection of important pathogens using selective media; E.coli, Staphylococcus aureus Salmonella and Bacillus cereus. Estimation of microbial load in milk by SPC and Dye reduction tests‐(MBRT, RRT). Detection of antibiotic residues using qualitative test.

Course outcomes:

The students will be able to understand interaction of microorganisms with milk and its beneficial and harmful effects.

BAS-E04 Nanotechnology for Food Analysis 2 0 0 = 2 UNIT I :– Basics and scale of nanotechnology, 1D potential well, cohesive energy, size effect on cohesive energy in solids, different types of nanoparticles, double potential theory, DLVO Theory, top-down and bottom-up approach, nano material synthesis by sol-gel, self assembly (SAM),L-B films deposition methods fullerenes, Graphene, Carbon nanotubes (CNTs). UNIT II :– Characterization techniques, introduction of XRD, SEM and AFM, Raman spectroscopy: quantum mechanical Principle core–shell structured particles, fundamentals of Encapsulation Technologies and Delivery Systems, etc. UNIT III : – Nanotechnology in Nutraceuticals and Functional Foods basics- Introduction of delivery, Production and Applications, , role of nanoparticles in photo catalytic and Anti-microbial properties (TiO2 based),Nanocoatings & Self cleaning, basics of bionic industrial Applications

Unit IV :- Introduction of smart and functional nanomaterials, metal and semiconductor NP hybrids, Biosensor principle, e-nose & tongue, Electrochemical, Enzyme and label free type, Nanosensors application in Dairy, food flavour analysis industrial, market food quality and safety requirements. Unit-V:- Nanotechnology in food industry-product development, food packaging, clay-polymer composite nanomaterials, environmental effects and safety, risks and regulations REFERENCES : 1. Rolf E. Hummel, “Electronic Properties of Materials”, 4th ed., Springer, New York, 2011. 2. Dennis W. Prather, “Photonic Crystals: Theory, Applications, and Fabrication”, John Wiley & Sons, Hoboken, 2009. 3. James R. Janesick, “Scientific Charge-Coupled Devices”, Published by SPIE - The International Society for Optical Engineering, Bellingham, Washington, 2001. 4. F. Silver and C. Dillion, “Biocompatibility: Interactions of Biological and Implantable Materials”, VCH Publishers, New York, 1989. 5. Severial Dumitriu, “Polymeric Biomaterials” Marcel Dekker Inc, CRC Press, Canada 2001. 6. CaoG., “Nanostructures and Nanomaterials: Synthesis, Properties and Applications”, Imperial College Press, 2004. 7. T.Pradeep, “A Text Book of Nanoscience and Nanotechnology”, Tata McGraw Hill, New Delhi, 2012. 9. Sam Zhang, “Materials Characterization Techniques”, CRC Press, 2008. 8. Novel Approaches of Nanotechnology in Food (vol-1), Alexandru Grumezescu, Academic Press, 13-May-2016 – Science 9. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, Nissim Garti, D. Julian Mcclements, Woodhead Pub Ltd ,Elsevier, 19-Oct-2012 - Technology & Engineering 10. Nanomaterials and Nanocomposites: Zero- to Three-Dimensional Materials and Their Composites, Visakh P. M. and Maria Jose Martinez Morlanes, John Wiley & Sons, 2016, ISBN: 978-3-527-33780-4 Course Outcome: Upon successful completion of this course students should be able to: 1. Able to explain some methods of fabricating nanostructures. 2. Characterization and unique properties of nanomaterials for device applications related to the reduce dimensionality. 3. Describe tools for properties and applications of nanomaterials of nanostructures. 4. Implication of health and safety related to nanomaterials.

8th Semester

FST 421 New Product Development and Sensory Evaluation 3 0 0 = 3 THEORY Practical: SUGGESTED READINGS: Course Outcome:

FBM E 05 Agribusiness Environment and Policy 3 0 0 = 3 UNIT-I Role and contribution of agriculture in India and Indian economy- employment, income, agricultural trade, performance of sub-sectors

in agriculture, factors for agricultural growth, changes in the land holding pattern, structural change in agricultural production and consumption pattern, Contribution of states in the AgGDP. Emerging risks and challenges in Indian agriculture: sources of risk and risk management approach; increasing farmers’ income - strategy, prospects and action plan. UNIT-II Agricultural Policy: Instruments of policy, phases in agricultural policy - pre and post green revolution, post reform phase, new agricultural policy, fertilizer policy. Food Management Policies in India: Concept, dimension and measurement of poverty and food security, current state of food and nutritional security, concerned for future food security, policies to address food and nutritional security- National Food Security Act, MSP, PDS. Rural and Agricultural Credit in India: Policies and Performances. UNIT-III Agricultural Marketing: Linking farmers to markets- FPO, SHG, contract farming, cooperative farming, corporate farming, smallholders’ constraints to access agricultural markets. Agricultural marketing policy: aim and regulation agricultural markets, APMC, agricultural market reform and model APMC, National Agricultural Market (e-NAM). UNIT-IV Globalization, WTO and Agriculture: Consequences and impact of Globalization on Indian agriculture, Agreement on Agriculture (AoA), Technical Barriers to Trade (TBT), SPS Agreement, Intellectual Property Rights (IPR) Agreement. UNIT-V Food Processing Sector and Policy in India: Current status of food processing, structure of food processing industries, contribution of food processing industries to GDP, FDI inflow in the food processing sector, Pradhan Mantri Kisan SAMPADA Yojana. Sustainability in food and agribusiness environment- Climate change and its impacts on agriculture and agri-food business, LIFS, HIFS, SRI, ZeroTill farming, precision farming, organic farming. SUGGESTED READING

1. Indian Agriculture & Agri-Business Management by S. Diwase 2. A Text Book of Agri Business management by Broadway Arif. A. Broadway A.C.

Course Outcome:

1. Understanding of the key components of Agricultural Business management. 2. Understanding of the agri-food policy environment, the policy formulation process and the institutions involved in agri-food

policy making. 3. Ability to conduct economic analysis of major agri-food policies and programs in India and other major economies. 4. Ability to use relevant economic tools to evaluate the efficiency and distributional implications of agricultural and its trade

policies. 5. Understanding of how food economists tackle a range of policy-related issues that are relevant to food and agricultural

businesses.

ENG E 05 Energy Utilisation in Food Industry 3 0 0 = 3 THEORY UNIT-1 Classification of energy sources; Introduction to renewable energy sources; characterization of biomass; types, construction, working principle, uses and safety/environmental aspects of different renewable energy devices like gasifiers, biogas plants. UNIT-2 Solar passive heating devices, photovoltaic cells and arrays, Phase Changing Materials; Brief introduction to wind energy, hydroelectric energy, ocean energy, briquetting and baling of biomass, biomass combustion, biodiesel preparation and energy conservation in agriculture. UNIT-3 Energy forms and units, energy perspective, norms and scenario; energy audit and management in agro-processing units, data collection and analysis for energy conservation in food processing industries. non-conventional energy sources in agro-processing industries. UNIT-4 Reuse and calculation of used steam, hot water, chimney gases and cascading of energy sources. Energy accounting methods,

measurement of energy, design of computer-based energy management systems, economics of energy use. SUGGESTED READINGS:

1. Garg HP & Prakash J.1997. Solar Energy - Fundamental and Application. Tata McGraw Hill Rai GD. 1998. Non-conventional Sources of Energy. Khanna Publ.

2. Twindal JW & Anthony D Wier 1986. Renwable Energy Sources. E & F.N. Spon Ltd. 3. Culp AW. 1991. Principles of Energy Conservation. Tata McGraw Hill. 4. Duffle JA & Beckman WA. 1991. Solar Engineering of Thermal Processes. John Wiley. 5. Mittal KM. 1985. Biomass Systems: Principles & Applications. New Age International.

Course Outcome: 1. The students will develop an understanding about the renewable energy sources 2. The students will be able to demonstrate the knowledge about photovoltaic cell and phase changing material 3. Basic knowledge about energy audit and energy conservation in food industries will develop 4. The students will develop an understanding about the reuse of energy

FBM E 06 Corporate Governance 3 0 0 = 3 Unit I Corporate Governance- A Conceptual Foundation: Concept, nature, issues and importance of corporate governance, origin and development of corporate governance, concept of corporate management, Different models of corporate governance, corporate governance in family business, corporate governance failure with examples. Unit II Role Players: Role of various players viz. Role of shareholders their rights and responsibilities, Role of board of directors in corporate governance- executive and non executive directors, independent and nominee directors, Role of Auditors, audit committee, media. Unit III Corporate governance in India and the Global Scenario: Corporate Governance practices /codes in India, UK, Japan, USA. Contributions of CII-recommendations on corporate governance by different committees in India, SEBI guidelines, Kumar Manglam Birla Committee, Naresh Chandra committee Report, OECD Principles, Cadbury Committee Unit IV Emerging trends: Emerging Trends and latest developments in Corporate Governance. Corporate Governance initiative in India and Abroad, Corporate Governance Rating- Role of rating agencies in corporate governance. ICRA Corporate governance rating method for examining the quality and effectiveness of corporate governance. Unit V Business ethics and corporate governance. Social responsibility and corporate governance. Corporate governance and value creation. Political economy of corporate governance. SUGGESTED READINGS

1. Subhash Chandra Das (2008), Corporate Governance in India, PHI Pvt. Ltd., New Delhi 2. Dennis Campbell, Susan Woodley (2004) TRENDS AND Developments In Corporate Governance 3. Jayati Sarkar (2012) Corporate Governance In India, Sage Publications, New Delhi 4. Vasudha, Joshi (2012), Corporate Governance The Indian Scenario, Foundations Books Pvt. Ltd. New Delhi.

Course Outcome: 1. Appraise the frameworks underlying governance law and practice in a national and international context. 2. Analyse the main actors and structures of corporate governance and their interaction and functioning across national

economies, industries and with the development stage of firms. 3. Distinguish between and compare the legal obligations for governance and recommended best practice. 4. Advise on governance issues across all sectors, ensuring that the pursuit of strategic objectives is in line with regulatory

developments and developments in best practice. 5. Analyse and evaluate situations in which governance problems arise and provide recommendations for solutions.

ENG E 06 Bio Chemical Engineering 2 0 0 = 2 THEORY UNIT-1 Biochemical engineering & their scope: Definition, necessity, value. Engineering good manufacturing practices. Standard operating procedure, good laboratory practices. History of Biochemical Engineering: Aging and fermentation, theory of scientists Pfizer, Alexander Fleming Salman Waksmen. Role of biochemical engineering in development of modern fermentor: Scale up, management of cellular process, design, operation and their problems, down stream processing. Basis for biochemical engineering in fermentation industry: Unit operation, unit process, process design, chemical reaction kinetics, process variables, biochemical properties, process control.

UNIT-2 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. Simple enzyme kinetics: Simple kinetics model for enzyme substrate interaction. Equation of Michelin Menton, for reaction rate, product formation, 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 Expression for kinetics, parameters for cellular activities: Cell concentration, expression for growth rate, exponential growth, specific growth rate, yield concept and their expression, product formation and their expression, specific rate of product formation. UNIT-3 Media and air sterilization: Definition, thermal death time, media heat sterilization, advantages of continuous sterilization, design of sterilization, air sterilization. Effect of temperature on specific death rate, deterministic and probabilistic approach in designing of sterilizing equipments, sterilization charts. Batch sterilization and different media of sterilization. Continuous sterilization of age media, continuous plate heat exchangers. Aeration and agitation Purpose of aeration and agitation and their principles, study the velocity gradient with agitation processes, effect of fluids on agitation, liquid film resistance, physical and enzymatic consideration, critical value of dissolve oxygen concentration and Q value of oxygen. UNIT-4 Product recovery of different process: Mass transfer resistance, extraction, leaching, drying and evaporation, sorption and storage, permeability law. Product formation for value added products using bioconversions techniques Production of single cell protein, alcohol, raw material for required for product formation, economic process, Bioconversion, Immobalization of Enzymes SUGGESTED READINGS: 1. S. Aiba, A.E. Humphrey and N.F.Millis, Biochemical Engineering; University of Tokyo Press, Japan. 2. J.E. Bailey, D.F. Ollis, Biochemical Engineering Fundamentals; McGraw Hill Book Company, New Delhi. 3. J.M. Lee, Biochemical Engineering; Prentice Hall, Englewood Cliffs, New Jersey. 4. M.L. Shuler, F. Kargi, Bioprocess Engineering, Basic Concepts; Prentice Hall, Englewood Cliffs, New Jersey. 5. B.K. Lydersen, N.A. D'Elia and K.L. Nelsen, Bioprocess Engineering Systems, Equipment and Facilities; John Wiley and Sons Inc. New York. Course Outcome: 1. The students will develop the basic understanding about the unit operations involved in bio processes 2. The students will be able to demonstrate the knowledge about the microbial growth kinetics 3. The students will be able to demonstrate the knowledge about media preparation and sterilization 4. The students will develop the understanding for the product recovery and downstream processing

PE5-FBM-Foodbusiness Environment and Policy (3 0 0 = 3) THEORY Unit-I Role of agriculture in Indian economy; problems and policy changes relating to farm supplies, farm production, agro processing, agricultural marketing –contract farming. Unit-II Structure of Agriculture – structural change in agricultural production and consumption pattern, economic reforms and impact of globalization, Unit-III Emerging trends in production, processing, marketing and exports of food & food products; policy controls and regulations relating to the industrial sector with specific reference to agro-industries. Unit-IV Food and Agribusiness policies- concept and formulation; and new dimensions in Food and Agri business environment and policy. Agricultural price and marketing policies; public distribution system, SAMPADA scheme. Unit-V Sustainability in food and agribusiness environment; climate change and its impacts on agriculture and agri-food business. SUGGESTED READINGS:

3. Indian Agriculture & Agri-Business Management by S. Diwase 4. A Text Book of Agri Business management by Broadway Arif. A. Broadway A.C.

Course Outcome: 6. Understanding of the key components of Agricultural Business management. 7. Understanding of the agri-food policy environment, the policy formulation process and the institutions involved in agri-food

policy making. 8. Ability to conduct economic analysis of major agri-food policies and programs in India and other major economies. 9. Ability to use relevant economic tools to evaluate the efficiency and distributional implications of agricultural and its trade

policies. 10. Understanding of how food economists tackle a range of policy-related issues that are relevant to food and agricultural

businesses.

PE6-FBM- Corporate Governance (3 0 0 = 3) THEORY Unit I Corporate Governance- A Conceptual Foundation: Concept, nature, issues and importance of corporate governance, origin and development of corporate governance, concept of corporate management, Different models of corporate governance, corporate governance in family business, corporate governance failure with examples. Unit II Role Players: Role of various players viz. Role of shareholders their rights and responsibilities, Role of board of directors in corporate governance- executive and non executive directors, independent and nominee directors, Role of Auditors, audit committee, media. Unit III Corporate governance in India and the Global Scenario: Corporate Governance practices /codes in India, UK, Japan, USA. Contributions of CII-recommendations on corporate governance by different committees in India, SEBI guidelines, Kumar Manglam Birla Committee, Naresh Chandra committee Report, OECD Principles, Cadbury Committee Unit IV Emerging trends: Emerging Trends and latest developments in Corporate Governance. Corporate Governance initiative in India and Abroad, Corporate Governance Rating- Role of rating agencies in corporate governance. ICRA Corporate governance rating method for examining the quality and effectiveness of corporate governance. Unit V Business ethics and corporate governance. Social responsibility and corporate governance. Corporate governance and value creation. Political economy of corporate governance. SUGGESTED READINGS:

5. Subhash Chandra Das (2008), Corporate Governance in India, PHI Pvt. Ltd., New Delhi 6. Dennis Campbell, Susan Woodley (2004) TRENDS AND Developments In Corporate Governance 7. Jayati Sarkar (2012) Corporate Governance In India, Sage Publications, New Delhi 8. Vasudha, Joshi (2012), Corporate Governance The Indian Scenario, Foundations Books Pvt. Ltd. New Delhi.

Course Outcome: 6. Appraise the frameworks underlying governance law and practice in a national and international context. 7. Analyse the main actors and structures of corporate governance and their interaction and functioning across national economies,

industries and with the development stage of firms. 8. Distinguish between and compare the legal obligations for governance and recommended best practice. 9. Advise on governance issues across all sectors, ensuring that the pursuit of strategic objectives is in line with regulatory

developments and developments in best practice. Analyse and evaluate situations in which governance problems arise and provide recommendations for solutions.

BAS-E05 Fermentation Biotechnology 3 0 0 = 3 Unit-1 Introduction to Fermentation Processes, Uses, types of fermentations (solid state, submerged state; batch, continuous), fermentor design, monitoring and control. Unit 2 Role of Microorganisms in Fermentation and Screening Techniques; Upstream processing: Media for Industrial Fermentation and Sterilization, Development of Inocula for Industrial Fermentation, strain improvement, starter culture. Downstream processing- Principles of downstream processing, Recovery and Purification of Industrial Fermentation Products. Unit 3 Fermented Foods 1: Industrial Production of beer, wine; sourkraut, youghurt, cheese, miso, tempeh, soya sauce, idli, dosa etc. Unit 4 Industrial processes for production of food enzymes and their applications, organic acids, amino acids, vitamins, Single Cell Protein. Suggested Readings 1. Bains W. 1993, Biotechnology from A to Z, Oxford Univ. Press, Oxford. 2. Crueger, W. and Crueger A. 1984. Biotechnology: A Textbook of Industrial 3. Microbiology. Science Tech. Madison, USA. 4. Joshi, V.K. and Pandey, A. Ed. 1999. Biotechnology. Food Fermentation, (2 Vol. set). 5. Education Publ. New Delhi.

6. Knorr, D. 1982. Food Biotechnology. Marcel Dekker, New York. Course Outcome: Students will develop an understanding of basic concepts of fermentation, biotechnology w.r.t specialised area of food science. Student will demonstrate an understanding of the modern biological technologies and the methods involved in generating them. They shall be able to appreciate the relevance of biotechnology, its role and relevance to food science and its contribution to the society.

Department of Food Business Management &Entrepreneurship Development(FBM&ED)

CBCS based M.Tech. (FPOM) Course Curriculum

SEMESTER-I Course

Type/Code Subject L T P Credits

DSE FBM 511 Business Strategy 3 0 0 3

AECC FBM 512 Management Process and Organisational Behaviour

3 0 0 3

CC FBM 515 Marketing Management 3 0 0 3

CC FBM 516 Food Supply Chain Management 3 0 0 3

GE Select from other department’s GEs (Suggested: FST 513 Food Regulations & Safety Management)

3 0 0 3

GE Select from other department’s GEs (Suggested: ENG 558 Advanced Food Packaging)

3 0 0 3

AECC FBM 514 Research and Business Analytics 3 0 0 3

AECC FBM 517 Status Paper and Seminar 0 0 2 1

SEC FBM 513 Entrepreneurship Development 2 0 0 2

CC FBM 519 Research Project 0 0 2 1

Total 23/0/4 25

SEMESTER-II

Course Type/Code

Subject L T P Credits

CC FBM 521 Inventory Management 3 0 0 3

DSE FBM 522 Food Plant Operations Management 3 0 0 3

CC FBM 524 Total Quality Management 3 0 0 3

GE Select from other department’s GEs (To be suggested by the Department)

3 0 0 3

GE Select from other department’s GEs (To be suggested by the Department)

3 0 0 3

AECC FBM 523 Project Finance 3 0 0 3

AECC FBM 525 Communication and Negotiation Skills 2 0 0 2

AECC FBM 526 Status Paper and Seminar 0 0 2 1

SEC FBM 527 Operation Research 2 0 0 2

CC FBM 529 Research Project 0 0 2 1

Total 22/0/4 24

SEMESTER-III

Course Type/Code

Subject L T P Credits

SEC MOOC* 2 0 0 2

AECC Industry Internship 0 0 30 15

CC FBM 539 Research Project 0 0 6 3

NC Comprehensive Written - -

Total 2/0/36 20

SEMESTER-IV

Course Type/Code

Subject L T P Credits

MOOC MOOC* 2 0 0 2

CC FBM 549 Research Project 0 0 30 15

Total 2/0/30 17

*Student will select from provided list of MOOC courses by Deptt. of FBMED

Legends CBCS - Choice Based Credit System GE- Generic Elective (unrelated discipline/subject) AECC- Ability Enhancement Compulsory Courses

SEC -Skill Enhancement Courses OL/OE- Open Learning/Electives PE- Professional Electives

DSE-Discipline Specific Elective

Deptt. of FBMED Total Credits: 25+24+20+17 = 86

OL/OE Online Management Courses available at IIM Bangalore website

https://www.edx.org/school/iimbx FBM OE1 Digital Marketing FBM OE2 Ecommerce FBM OE3 Project management FBM OE4 Business Leadership FBM OE5 People Management for Entrepreneurs FBM OE6 International Business Environment FBM OE7 Strategic Management FBM OE8 Customer Relationship Management

DSE: FBM 511 Business Strategy

Semester – I 3-0-0=3 Unit- I Introduction, Strategic Management, Business Policy, Corporate Strategy, Basic Concept of Strategic Management, Mission, Vision, Objectives, Impact of globalization, Basic Model of Strategic Management, Strategic Decision Making, Impact of Internet and E-Commerce, Role of Strategic Management in Marketing, Finance, HR and Global Competitiveness. Unit-II Environmental Scanning, Industry Analysis, Competitive Intelligence ETOP Study, OCP,

SAP Scanning, Corporate Analysis, Resource based approach, Value-Chain Approach, Scanning Functional Resources, Strategic Budget and Audit. Unit- III SWOT Analysis, TOWS Matrix, Various Corporate Strategies: Growth/Expansion, Diversification, Stability, Retrenchment & Combination Strategy. Process of Strategic Planning, Stages of corporate development, Corporate Restructuring, Mergers & Acquisitions Unit-IV Strategic Alliances, Portfolio Analysis, Corporate Parenting, Functional Strategy, BCG Model, Porters Model: 5Force and Porters Diamond Model, Strategic Unit-V Strategy Implementation through structure, through Human Resource Management: through values and ethics. McKinsey’s7SModel, Organization Life Cycle, Management and Control, Activity based Costing, Strategic Information System. Case study related to entire syllabus

Suggested Readings

1. Lawrence R.Jauch., Glueck William F. - Business Policy and Strategic Management (Frank Brothers)

2. Wheelen Thomas L., Hunger J. David and Rangaragjan Krish - Concepts in Strategic Management and Business Policy (Pearson Education, 1st Ed.)

3. Thomson - Strategic Management: Concepts and Cases (Tata McGraw Hill)

4. Cliff Bowman - Business Policy and Strategy (Prentice Hall of India)

5. Mc Carthy D.J., Minichiello Robert J., and Curran J.R. - Business Policy and Strategy (AITBS)

Course Outcome 1. Able to understand the business situations and can have a role play leader role.

2. Understand differences among global economies, institutions, and cultures and the implications of these on global management.

3. Understand the process through which strategic decisions are formulated and implemented.

4. Can address questions related to the creation or reinforcement of competitive advantage.

5. Analytical and problem-solving skills in decision making in real life situations.

AECC: FBM 512 Management Process and Organisational Behaviour

Semester – I 3-0-0=3 Unit -I Concept, Nature, Scope and Functions of Management; Levels of Management; management Vs administration, process, skills and roles of a manager, Social responsibility of Business. Evolution of Management Thought-System & Contingency Approach. Unit -II Planning: Meaning, Significance, Types, process; Organizing-concept, types, Delegation of Authority, Organization Design & Structure Unit -III Decision Making- Concept, process, Types of decisions; Management by Objectives; Bounded Rationality. Communication- meaning, process; Motivation, Leadership. Controlling- Nature and Process of Control, Control Techniques. Unit-IV Individual Behaviour: Perception and Attribution: Concept of attitude; formation of attitude; factors determine formation of attitude, attitude measurement; attitude change. Definition and meaning of perception; perceptual process; factors influencing perception. Group Dynamics : The concept of groups, kinds and functions of groups, formal and informal groups, group cohesiveness, transactional analysis. Unit -V Conflict and Change: Meaning and Process of conflict; causes, sources, consequences of conflict; conflict resolution strategies. Kind of change; Identification of the problem and implementation of change: resistance to change; overcoming resistance to change. Suggested Readings

1. Robbins and Coulter, Management; Prentice Hall of India 2. Robert Kreitner, Management Theory and Applications; Cengage 3. Ricky W. Griffin, Management; Biztantra 4. Richard Daft, Principles of Management; Cengage Learning 5. Dr. Neeru Vashishth, Principles of Management; Taxman’s 6. Luthans Fred- Organizational Behaviour, Tata McGraw Hill 7. Robbins Stephen P. - Organizational Behaviour, Pearson Education, 12thEdition

Course Outcome

1. Observe and evaluate the influence of historical forces on the current practice of management.

2. Understand the key competencies needed to be an effective manager. 3. Awareness of the centrality of organisational behaviour to understanding

organisational functioning, focusing particularly on the individual and group/team level.

4. Understanding of how models, theories and concepts about organisational behaviour

can be used in practice in different workplaces across difference regions of the world. 5. Improve the ability to interact with and manage people & design effective

organisations.

CC: FBM 515 Marketing Management

Semester – I 3-0-0=3 UNIT -I Introduction: Marketing Concepts-Evolution of Marketing (Marketing Orientation), Agricultural Marketing & APMC, Marketing of Processed & Packaged Food Products. UNIT-II Product -Meaning, Levels and Features; Quality Attributes of Food Products, Consumer Decision Making Process; Product Mix, New Product Development Process, Product Life Cycle. Service- Definition, Characteristics & Classification. UNIT-III Product Pricing - Pricing Methods and Strategies, Factors affecting Price Determination. Business Marketing - Segmentation Targeting & Positioning (STP). Promotion Decisions - promotion mix, advertising, sales promotion, publicity and personal selling. Channel management - selection, co-operation and conflict management. Channel management decisions: Retailing and Wholesaling UNIT-IV Introduction to Rural Market - Size, Nature & Scope. Rural Market Environment- Demographics, Population, Occupation Pattern, Literacy, Income. Rural Consumer Behaviour and Factors affecting Rural Consumer Behaviour; Expenditure Pattern on Food & Non-food items, Relevance of Marketing Mix for Rural market/Consumers, Pricing strategy in Rural Marketing, Rural advertising and Channels of Rural Distribution- HAATS, Public Distribution System UNIT-V Emerging issues in marketing - Globalisation, Consumerism, Green marketing, Event Marketing, Digital Marketing and its implication for food products marketing. Suggested Readings

1. Kotler, Philip Marketing Management 2. Stanton, William J. Fundamentals of Marketing 3. Enis, B.M. Marketing Classics: A Selection of Influential Articles, New York, McGraw

Hill, 1991. 4. Kotler, Philip and Armstrong, G. Principles of Marketing. New Delhi, Prentice Hall of

India, 1997. 5. Kotler, Philip. Marketing Management: Analysis, Planning, Implementation and

Control, New Delhi, Prentice Hall of India, 1994. Course Outcome

1. Understand core concepts of marketing and the role of marketing in business and society 2. Develop ability to understand and develop the marketing mix for an organisation 3. Analyse the relevance of marketing concepts and theories in evaluating the impacts of

environmental changes on marketing planning, strategies and practices. 4. Knowledge of social, legal, ethical and technological forces on marketing decision-

making. 5. Ability to collect, process, and analyze consumer data to make informed marketing

decisions.

CC: FBM 516 Food Supply Chain Management

Semester – I 3-0-0=3 Unit -I Introduction and overview of supply chain management, agriculture and food supply chain management, supply chain as a source of competitive advantage, performance measurement in agri-food supply chains. Unit -II Risk and Uncertainty: Types and sources of risk in agricultural & food supply chain, managing risk and uncertainty, FMEA, method for coping with bullwhip effect, supply chain integration, push vs. pull systems. Managing Inventories and Coordination: Inventory management, types of inventory, inventory management, economic order quantity (EOQ), inventory classification and control – ABC Analysis. Unit -III Logistics & Strategic Alliances: Inbound and outbound logistics, 3rd/4th Party Logistics (3PL/4PL), cross docking, retailer-supplier partnerships, buyer vendor coordination, procurement, vendor development and evaluation-factor rating method. Outbound logistics: Designing supply chain network, system view of logistics-coordination and management of transportation, inter model transportation and third party transportation services, characteristics of different transportation services, distribution strategies. Unit-IV Procurement & Outsourcing Strategies: Buy-make decision, procurement strategy, framework of e-Procurement Unit -V Strategic considerations for supply chain, Porter’s industry analysis and value-chain models, Reverse Logistics. Suggested Readings

1. Chopra, S, and P. Meindl (2004), “Supply Chain Management – Strategy, Planning and Operation”, Pearson Education.

2. Raghuram, G. and N. Rangaraj (2000), “Logistics and Supply Chain Management: Cases and Concepts”, Macmillan, New Delhi.

3. Simchi-Levi, D., P. Kaminski and E. Simchi-Levi (2003), “Designing and Managing the Supply Chain: Concepts, Strategies and Case Studies”, 2nd Edition, Irwin, McGraw-Hill.

4. Shapiro, J.(2001), “Modelling the Supply Chain”, Duxbury Thomson Learning.

Course Outcome 1. Understanding of supply chain management principles and strategies. 2. Understand challenges of transportation and logistics from supplier and retailer’s

perspective. 3. Gives an understanding to manage and control inventory for both vendor and retailer 4. Enhance the application of procurement, order management, customer relationship

management in retail. 5. Students can have a greater depth by traversing a supply chain from the end-customer

viewpoint. Semester – I 3-0-0=3 GE: To be selected from other department GEs

(Suggested FST 513 Food Regulations and Food Safety Management)

Semester – I 3-0-0=3

GE: To be selected from other department GEs

(Suggested ENG 558 Advanced Food Packaging)

AECC: FBM 514 Research and Business Analytics

Semester – I 3-0-0=3 Unit-I Introduction: Nature and objective of research, criteria of good research, scientific approach to research, limitations of applying scientific methods, Ethical issues in research, Research process, Identification and formulation of a research problem, Steps involved in preparing research proposal. Research Design: exploratory, descriptive, and experimental Importance of Business Statistics in Management and Research process. Unit-II Probability: Introduction to Probability, Rules of Probability, Baye’s Theorem, Random Variable and expected value. Probability Distribution: Continuous Probability Distributions (Normal Distribution), Discrete Probability Distributions (Binomial and Poisson distribution). Unit-III Linear Correlation and Regression Analysis: Linear Correlation Analysis: Scatter Plot, Covariance, Pearson’s and Spearman’s Correlation Coefficient, Probable Error. Regression Analysis: Construct Scatter Plot to identify model, Fit Line to sample data. Regression Assumptions, Properties (mathematical). Unit-IV Hypothesis testing: Null and alternate hypotheses; Types of errors, Level of significance, Power of a test. Simple linear regression: Coefficient of determination, Significance tests, Residual analysis, Confidence and Prediction intervals Multiple linear regression: Coefficient of multiple coefficient of determination, Interpretation of regression coefficients, Categorical variables, heteroscedasticity, Multi-collinearity, outliers, Autoregression and Transformation of variables. Forecasting: Moving average, Exponential smoothing, Trend, Cyclical and seasonality components, Factor analysis. Unit-V ANOVA: One-way and two-way classification.Six Sigma as a problem-solving methodology, DMAIC and DMADV methodology, Six Sigma Tool Box: Seven quality tools, Quality function deployment (QFD), SIPOC, Statistical process control. Exposure to the software package (SPSS, E-view) Suggested Readings

1. Business Statistics using Excel, Glyn Davis & Branko Pecar, Oxford University Press. 2. Statistics For Management, 7/E: Levin & Rubin, Pearson. 3. Statistics for Managers: Using Microsoft Excel:- David M. Levine, David Stephan,

Timothhy C. Krehbiel and mark L. Bernson; PHI. 4. Complete Business Statistics, 6/E-Amir D. Aczel and Jayavel Souderpandian; Tata

McGraw-Hill publication. Course Outcome

1. Demonstrate knowledge of big data analytics. 2. Evaluate the key concepts of business analytics and assess the results generated to

deliver positive outcomes 3. Outline the relationship of the business analytics process within the organization’s

decision-making process 4. Analyse business data an interpretation of results an implications. 5. Examine and apply appropriate business analytic techniques and methods, to inform

responsive, evidence-based decision-making to improve performance

AECC: FBM 517 Status Paper and Seminar

Semester – I 0-0-2=1 Status Paper and Seminar

SEC: FBM 513 Entrepreneurship Development

Semester – I 2-0-0=2 Unit-I Significance of Entrepreneur & Entrepreneurship Development in Economic Development; Characteristics, qualities and pre-requisite of entrepreneur; new generation of entrepreneurship vs social entrepreneurship, women entrepreneurship, tourism entrepreneurship, contemporary issues in family business. Unit-II Methods and procedures to start and expand one’s own business; environmental factors affecting success of a new business; reasons for the failure and problems for new business. Unit-III Preparation of Feasibility Reports; Project Reports; Market Potential Measurement, Economic, Technical, Financial, Marketing and Managerial Feasibility of Project, Preparation of Detailed Project Report.. Unit-IV Pitching, Elevator pitching, Angel investors, venture capital funds, Incubators and its roles, Student start up, technopreneurs, social entrepreneurs and it’s distinct advantage, Working capital estimation, policy & programmes and agencies promoting entrepreneurship –KVIC, NABARD, NSIC, SIDBI, EDII, NIESBUD, DIC etc. Unit-V Legal issues, environmental clearance, quality standards, government stores purchase schemes (e-tender process), exemption from income tax, industrial parks & food park. Suggested Readings

1. S.S Nadkarni Development New Entrepreneurs, EDLI, Ahmedabad. 2. N.P. Singh : Entrepreneur V S. Entrepreneurship Asian Society for ED. 3. Desai Vasant- Dyanamics of Entrepreneurial Development and Management. HPH. 4. Khannka S. S, “Entrepreneurial Development”, S. Chand and Co., New Delhi.

5.

huja B.N, “SSIs in India”, Varma Brothers, New Delhi.

Course Outcome 1. Imbibe an entrepreneurial vision among students through in-depth discussion on

various facets of entrepreneurship. 2. Enable students to conduct and analyse various types of feasibility studies. 3. Information on various Institutions and government programmes related to promotion

of entrepreneurship. 4. Understand and design various components of Business Plan. 5. Knowledge about financial aspects of running a business.

CC: FBM 518 Research Project

Semester – I 0-0-2=1 Research

CC: FBM 521 Inventory Management

Semester – II 3-0-0=3

Unit-I Fundamental Principles of Inventory Management and Cost of Inventory, Understanding Lean Management Planning for Inventory Management, Inventory Performance Measurements and Inventory Turnover, Role of Inventory in the Logistics Process and Organization Unit-II Basic Inventory Models, Discrete Lot-Sizing Techniques, Basic Sizing Models and Decision Rules. Independent Demand Inventory Systems, Dependent Demand Inventory System, Deterministic Inventory Models, Probabilistic Inventory Models. JIT Model and its importance in food processing industry. Unit-III Manufacturing Systems and Models Fundamental, Manufacturing Planning & Scheduling Fundamental, Shop Scheduling with High Product Mix, Heuristics-based Planning and Scheduling, Hands-on - Heuristics-based Planning and Scheduling. Unit-IV Finite Capacity Scheduling applications, trend and practical issues, Revision, Basic Simulation Modelling and Modelling Complex System. Hands-on-Simulation Modelling using Flexsim, Review of Basic Probability and Statistics, Simulation-based Scheduling, Hands-on-Simulation-based Scheduling System Emerging Techniques and Trends. Unit-V Overview of Enterprise Resource Planning (ERP) Solution, Excel Revisited, Sales Order Management, Capacity Management, Extended ERP System, Sourcing and Purchasing, ERP Solution Selection and Implementation, formalities related to bill of materials (BOM) Material Management: Purchase, handling, distribution/allocation, Forecasting Technique: Time Series, Regression Suggested Readings

1. William J. Stevenson (2011), Operations Management. 2. Andrew Greasley (2007), Operations Management. 3. Scott T. Young (2009), Essentials of Operations Management. 4. Paul R. Dittmer, J. Desmond Keefe (2008), Principles of Food, Beverage, and Labor

Cost Controls. Course Outcome

1. Comprehend the dynamics of inventory management’s principles, concepts, and techniques as they relate to the entire supply chain (customer demand, distribution, and product transformation processes),

2. Understand the methods used by organizations to obtain the right quantities of stock or inventory.

3. Describe the functions and costs of an inventory system. 4. Understanding of inventory management and control practices. 5. Application of different methods and practices to address inventory management

problems.

DSE: FBM 522 Food Plant Operations Management

Semester – II 3-0-0=3 Unit –I Nature, Evolution and scope of Production and Operations management, production system and its sub-systems in the context of food industry, production and operations function and its relations to other management functions of an organization. Facility planning: facility location, determinants/factors affecting food plant location selection, factor rating method, facility design. Unit–II Work System Design: Process planning, methods study, production/manufacturing process types or methods, Facilities layout, Line Balancing, P-Q analysis for layout selection, types of layout- product layout, process layout, mixed layout, project layout; Work Measurement, Work sampling and its applications; Work Flow Systems: Pull and push systems, Cellular and FMS. Unit –III Food Processing/Manufacturing Planning and Control: Aggregate production planning, Master Production Scheduling (MPS), BoM, MRP-I & MRP-II, Shop Scheduling and Shop Floor Control. Unit –IV Food Plant Performance Measurement: plant capacity, efficiency and capacity utilization, overall equipment effectiveness (OEE), data envelopment analysis (DEA). Quality Assurance and Control: Statistical process control, Forecasting. Unit-V Maintenance Planning and Management: Corrective, Preventive and Predictive maintenance, Replacement analysis, RCM and TPM. Suggested Readings

1. William J. Stevenson (2011), Operations Management. 2. Andrew Greasley (2007), Operations Management. 3. Scott T. Young (2009), Essentials of Operations Management. 4. Paul R. Dittmer, J. Desmond Keefe (2008), Principles of Food, Beverage, and Labor

Cost Controls. Course Outcome

1. Understand the application of operations management policies, tools and techniques to the manufacturing firms as well as service sector.

2. Acquaint with decision-making for effective and efficient purchase, storage and flow of materials in manufacturing and service organizations.

3. Ability to decision making in planning, scheduling, control and productivity improvement in production and operations function in manufacturing and service

organizations 4. Understanding of the principles, concepts and functions of operations management –

efficiency and effectiveness in operations by plant locations, basic layouts designing, work flow designing, aggregate planning, Materials Resource Planning (MRP), Master Production Schedule (MPS), quality management, inventory management, materials management & control, maintenance planning & management.

5. Understand the managerial responsibility for Operations, even when production is outsourced, or performed in regions far from corporate headquarters.

CC: FBM 524 Total Quality Management

Semester – II 3-0-0=3 Unit-I Introduction to Quality Management: Definitions – TQM framework, benefits, awareness and obstacles. Quality – vision, mission and policy statements. Customer Focus – customer perception of quality, Translating needs into requirements, customer retention. Dimensions of product and service quality. Cost of quality. Introduction to theory of constraints Unit-II Principles And Philosophies of Quality Management, Overview of the contributions of Deming, Juran Crosby, Masaaki Imai, Feigenbaum, Ishikawa, Taguchi techniques – introduction, loss function, parameter and tolerance design, signal to noise ratio. Concepts of Quality circle, Japanese 5S principles and 8D methodology. Total Productivity Management Unit-III Statistical Process Control And Process Capability, Meaning and significance of statistical process control (SPC) – construction of control charts for variables and attributed. Process capability – meaning, significance and measurement – Six sigma concepts of process capability. Reliability concepts – definitions, reliability in series and parallel, product life characteristics curve. Unit IV Total productive maintenance, Total productive maintenance (TMP) – relevance to TQM, Terotechnology. Business process re-engineering (BPR) – principles, applications, reengineering process, benefits and limitations. Unit-V Quality Systems Organizing And Implementation, Introduction to IS/ISO 9004:2000 – quality management systems – guidelines for performance improvements. Quality Audits. TQM culture, Leadership – quality council, employee involvement, motivation, empowerment, recognition and reward- Introduction to software quality. Suggested Readings

1. Dale H.Besterfield (2004), “Total Quality Management”, Pearson Education, 3rd Edition

2. Shridhara Bhat K (2002), “Total Quality Management – Text and Cases”, Himalaya Publishing House, Latest Edition.

3. Jiju Antony; David Preece, Understanding, Managing and Implementing Quality: Frameworks, Techniques and Cases,Routledge

4. J.M. Juran , Frank M. Gryna,Quality Planning and Analysis: From Product Development Through Use,Mc-Graw Hills Frank M. Gryna, Quality Circles: A Team Approach To Problem Solving

Course Outcome 1. Understand business excellence models and be able assess organization’s performance

making reference to their criteria. 2. Understand the principles of total quality management and peculiarities of their

implementation. 3. Be able to use quality management methods analyzing and solving problems of

organization. 4. Understanding of prerequisites of evolution of total quality management and

significance of quality gurus’ works to the management of modern organizations. 5. Evaluate the principles of quality management and to explain how these principles can

be applied within quality management systems.

Semester – II 3-0-0=3 GE: To be selected from other department GEs

(To be suggested by the Department)

Semester – II 3-0-0=3 GE: To be selected from other department GEs

(To be suggested by the Department)

AECC: FBM 523 Project Finance

Semester – II 3-0-0=3 Unit-I Introduction to MSMEs: Types of Enterprises; features; Project Identification and Feasibility Studies, Preliminary Screening, Analysis Market, Technical, Financial, Economic and Environmental Analysis. Unit-II New Enterprise cash flow - Estimation of cost of the project, cash flows and profits of new business; Estimation of working capital requirements. Unit-III New Enterprise Risk Analysis – Risks in project Financing - Risk Identification, Risk management, Risk Assessment, Risk and uncertainty in Capital budgeting Unit-IV Financial Assistance - Assessing financial needs - Government Schemes and Subsidies - Small Business Promoting Institutions: Institutional finance - Role of IFC, IDBI, ICICI, LIC, SFC, SIPCOT, and Commercial Bank - Appraisal of bank for loans. Institutional aids for entrepreneurship development - Role of DST, DICS, SIDCO, NSICS, IRCI, NIDC, SIDBI, SISI and SIPCOT. Unit-V Sources of finance - Sources Equity, Debentures and Term Loans from Financial Institutions; Lease and Hire Purchase Financing. Venture Capital Financing; Angel Investors; Private Equity; Raising Capital in international Markets. Suggested Readings

1. Project Planning, Analysis, Selection, implementation and Review – Prasanna Chandra - Tata McGraw Hill

2. Dr. Vasant Desai, ―Management of small scale industries, Himalaya Publishing House

3. Robert D. Hisrich, Michael P Peters and Dean A Sheperd, Entrepreneurship, Tata McGraw Hill

4. P C Jain, Handbook of New Entrepreneurs, Oxford University Press

5. Bhalla, V.K. Indian Financial System, Delhi, Anmol Pub. Pvt. Ltd.

Course Outcome

1. Apply specialised knowledge of traditional and contemporary costing methods and systems to diverse projects.

2. Utilise specialised economic evaluation techniques to determine and evaluate project feasibility.

3. Analyse, synthesise and communicate the financial context of projects and compare alternative funding schemes for project performance.

4. Critically analyse economic parameters to determine financial status within diverse organisations

5. Research and justify why and how contemporary financial management strategies are preferable according to the project context.

AECC: FBM 525 Communication and Negotiation Skills

Semester – II 2-0-0=2 Unit-I Introduction: Definition and classification of communication, purpose of communication, process of communication, importance of communication in management, communication structure in organization, barriers & gateway in communication, 7 C’s of communication, Impact of cross cultural communication. Unit-II Employment communication: Writing CVs & Application Letter, Group discussions, interview, types of interview, candidates preparation, Interviewers preparation; Impact of Technological Advancement on Business Communication; Communication networks, Intranet, Internet, teleconferencing, videoconferencing Oral Communication: What is oral Communication, principles of successful oral communication, two sides of effective oral communication, effective listening, non–verbal communication, Body language, Paralanguage. Unit-III Written communication: Purpose of writing, pros & cons of written communication, clarity in writing, principles of effective writing, writing technique. Business Letters and Reports: Introduction to business letters, Types of business letter, Layout of business letter, Reports: definition & purpose, types of business reports, reports writing. Unit-IV Group communication- Meetings: need, importance & planning of Meetings, drafting of notice, agenda, minutes & resolutions of Meeting, writing memorandum, press release, press conference, Business etiquettes – netiquettes, telephonic & table etiquettes. Presentation Skills: What is a presentation: elements of presentation, designing a presentation, advanced visual support for business presentation, types of visual aid, appearance & posture, practicing delivery of presentation. Unit-V Negotiation: Nature, Characteristics, Strategy and Tactics of Distributive Bargaining, Strategy and Tactics of Integrative Negotiation; Strategy and Planning for Negotiation. Best Practices in Negotiation – Fundamental Structure of negotiationand BATNA International and Cross Cultural Negotiation: Context and Concept, Influence of Culture on Negotiation Suggested Readings

1. Lesikar RV & Pettit Jr. JD – Basic Business Communication : Theory & Application (Tata Mc Grow Hill, 10th Edition).

2. Bisen & Priya – Business Communication (New Age International Publication) 3. Kalkar,Suryavanshi,Sengupta-Business Communication(Orient Blackswan) 4. P.D. Chaturvedi – Busines Communication (Pearson Education, 3st Edition 2006). 5. Sharma R.C., Mohan Krishna – Business : Correspondence and Report Writing (Tata

McGraw Hill, 3rd Edition). Course Outcome

1. Learn to apply proven principles of communication, persuasion and influence to ensure win-win outcomes with a more positive and confident approach.

2. Understand and draft business communication formats like writing of report, project, letter’s and email in more effective way

3. Optimisation of pre-negotiation preparation to ensure improved outcomes Understand, recognise and manage negotiation tactics and negative behaviours.

4. Students can learn to recognise different behavioural types and learn ways to relate better to others.

5. Understand and utilise key communication tools to improve influence on others by integrating combining and applying a range of value adding communication, persuasionand negotiation skills.

AECC: FBM 526 Status Paper and Seminar

Semester – II 0-0-2=1 Status Paper and Seminar

SEC: FBM 527 Operation Research

Semester – II 2-0-0=2 Unit-I Process of Operations Research Modelling: Pre-modelling, modelling and Post modelling Classical Deterministic Models: mathematical representation of relationships, unconstrained optimization, optimization with constraints Unit-II Linear programming (LP): general structure of LP model, assumptions, and formulation of product mix problem. Linear programming solutions: graphical, simplex algorithm application for maximising and minimising problems, and duality in LP, sensitivity analysis. Unit-III Transportation models: statement of problems, minimising algorithm, methods for finding initial solution: north- west corner rule, Least Cost method, Vogel’s approximation method (VAM); testing for optimality: modified –distribution method (MODI method), unbalanced supply and demand, degeneracy and its resolution, alternative optimal solutions, prohibited routes, maximisation of problem Assignment models: statement of problem, minimisation using Hungarian algorithm, resolve unbalancing, multiple optimal solution, and restrictions

on assignments, maximisation case Unit-IV Replacement model:Individual replacement policy & group replacement policy. Game theory: introduction, two-person zero-sum and constant sum games, saddle point, nature as a player, two-person zero-sum games: mixed or randomised strategy equilibra, domination, and graphical solution Unit-5 Project Network Models:introduction to network models, essential features of network approach, precedence relationship, project scheduling and resource leveling, incorporating probability and incorporating cost. Sequencing Model- concept, two machine and “N” job, three machine and “N” job.

Suggested Reading 1. Budnick F S et al- Principles of Operations Research for Management (Irwin, 1977) 2. Ackoff R L and Sasieni M W-Fundamentals of Operations Research (Wiley, 1968) 3. Churchman C W et al- Introduction to Operations Research (Wiley, 1957) 4. Curwins J and Slater R-Quantitative Methods for Business Decisions (Irwin, 1991) 5. Hillier F S- Introduction to Operations Research (Holden Day, 1987)

Course Outcome

1. Understand the different models used in decision sciences and its characteristics. 2. Formulate and solve the linear programming problems by using graphical and simplex

methods. 3. Formulate and find out the optimal solution for transportation and assignment

problems. 4. Able to design models in PERT and CPM for better decision making and improve

critical thinking. 5. Implement and solve linear programming problems by using EXCEL Solver, TORA

and LINDO software.

CC: FBM 518 Research Project

Semester – II 0-0-2=1 Research

Post Graduate AICTE - CBCS Based Curriculum Structure

of

Master of Technology (Food Technology and Management)

Department of Food Science and Technology

SEMESTER-I

Course Type Course Code Subject L T P Credits CC FST 511 Advances in Food Processing-I 4 0 0 4

CC FST 512 Transfer Processes in Food Processing 3 0 0 3 CC FST 513 Food Regulations and Food Safety

Management 3 0 0 3

CC FST 514 Food Technology Lab-I 0 0 4 2

DSE (any one course)

FST 515 FST 516 FST 517

Food Rheology and Structure Analysis Flavour Technology Oil and Fat Technology

3 0 0 3

GE Course recommended by other Dept. 3 0 0 3

AECC FBM 512 Management Process and Organisational

Behaviour

3 0 0 3

AECC FST 518 Status Paper and Seminar 0 0 2 1

SEC / MOOC FBM 513 Entrepreneurship Development 2 0 0 2

DSE FST 519 Project 0 0 2 1 Total Credit 24

SEMESTER-II

Course Type Course Code Subject L T P Credits Compulsory core courses

CC FST 521 Toxicology of Food and Nutraceuticals

3 0 0 3

CC FST 522 Advances in Food Processing-II 4 0 0 4 CC FST 523 Food Product Development 2 0 0 2 CC FST 524 Food Technology Lab-II 0 0 4 2

Electives DSE (any one course)

FST 525 FST 526

FST 527

Grain Storage Methods and Structures

Food, Traceability, Authenticity and Recall

Nutraceuticals, Functional And Health Foods

3 0 0 3

GE Course recommended by other Dept. 3 0 0 3 AECC BAS 523 Research Methodology 2 0 0 2 AECC FBM 525 Food Plant Operations Management 2 0 0 2 AECC FST 528 Status Paper and Seminar 0 0 2 1 SEC / MOOC Professional Development (Tech

Writing/ IPR / Ethics) 2 0 0 2

DSE FST 529 Project 0 0 2 1 Total Credit 24

*if dept. chooses a lab course offered by other department, one credit supplementation can be given from MOOCS

SEMESTER-III

Course Type Course code Subject L T P Credits MOOC as SEC Title to be put by Dept. 3 0 0 3

AECC Industry Internship 0 0 24 12 DSE FST 531 Project 0 0 12 6 NC FST 532 Comprehensive Written - - CC AES 500 Village Adoption

Programme 0 0 4 2

Total Credit 23

SEMESTER-IV

Course Type Course code Subject L T P Credits MOOC Optional 2 0 0 2

DSE FST 541 Research Project 0 0 30 15 Total Credit 15

OVERALL CREDIT: 86

CONTENT

Code Course Name Page No.

CC Advances in Food Processing-I

CC Food Safety Management System

CC Transfer Processes in Food Processing

CC Food Technology Lab-I

DSE Food Rheology and Structure

DSE Flavour Technology

DSE Oil and Fat Technology

GE Course recommended by other Dept.

GE Course recommended by other Dept.

AECC Management Process and Organisational Behaviour

AECC Status Paper and Seminar

SEC / MOOC Entrepreneurship Development

DSE Project

CC Advances in Food Processing–II

CC Food Product Development

CC Toxicology of Food and Nutraceuticals

CC (Lab) Food Technology Lab-II

DSE Grain Storage Methods and Structures Analysis

DSE Food, Traceability, Authenticity and Recall

DSE Nutraceuticals, functional and health foods

Course recommended by other Dept.

AECC Applied Statistics for Food Research

AECC Food Plant Operations Management

AECC Status Paper and Seminar

SEC / MOOC Professional Development (Tech Writing/ IPR / Ethics)

DSE Project

MOOC Title to be put by Dept.

AECC Industry Internship

DSE Project

NC Comprehensive Written

MOOC Optional

DSE Research Project

FIRST SEMSETER

FST 511 Advanced Food Processing -I 4 0 0

Unit– I

Food Processing and Preservation approaches: Wet, dryand advanced blanching, Pasteurization of packaged and unpackaged food, Retorting, Ultra high-temperature (UHT)/aseptic processes, Effect processing on foods,

Unit– II

Carbohydrate: effect of processing on Carbohydrates, Gelatinization and factors affecting gelatinization, retrogradation and factors affecting retrogradation, modification of starch, starch used in food system; Pectin & Gums; Proteins: effect of processing on protein; Fat: Production and Processing Methods, Modification Protein, Fat and Oil.

Unit – III

Food Emulsions: Emulsion Formation, Advance methods of formation of emulsion (high speed homogeniser, ultrasonic etc.), natural & synthetic emulsifier, Factors affecting emulsion stability; Food coatings: definition, process, ingredients &advanced techniques, food encapsulation, enzyme based unit operations,

Unit– IV

Food Fermentation: Principle and types of food fermentation, microorganisms used in food industry and production of different types of fermented food products -Indian traditional foods like Idli& Vada; Wine, Beer, Vinegar. Health claims of fermented foods.

Unit– V

Advances in drying: Theory of drying and principles, types of dryers and selection of drying methods,spray drying and its applications, superheated steam drying, fluidized drying,Impingement drying with superheated steam, field assisted drying, IR, microwave

drying, microwave vacuum drying, RF and reactance window drying, freeze drying, sprayer freeze drying, hybrid drying; and its effects on food properties and nutritional qualities, Modelling of drying process

FST 513 Food Regulations and Food Safety Management 3 0 0

Unit – I

Concept of Food Safety, Food Security and Nutrition Security. Global trends in Food Safety Assurance: Introduction to World Trade organization: Concept of SPS and TBT, Introduction and understanding of Codex, US Food and Drug Administration and Food Safety at European Union. Indian Scenario of Food Safety: An era of Science Based Regulations - Food Safety and Standards Act, 2006 and its Background, Food Safety and Standards Rules, 2011, The Food Safety and Standards Regulations (FSSR) 2011: Licensing and Registration of Food businesses with special focus on Schedule 4 of the FSSR and Food Licensing & Registration System (FLRS),

Unit – II

FSSR: Introduction, important features and updates of regulations on Food Product Standards and Food Additives; Prohibition and Restriction on Sales; Packaging and Labelling with Control on Advertisement; Contaminants, Toxins and Residues.

Unit – III

Important FSSR provisions on Organic Food and Non-Specified Food/Food Ingredients, Central Advisory committee and scientific panels, Export Inspection in India: Export (Quality control and Inspection) Act, 1963 and. Food Import Clearance system of FSSAI, Legal Metrology Act, Food fortification– Initiatives of FSSAI, Introduction of Essential Commodity Act, BIS & AGMARK.

Unit-IV

GMP, GHP, Risk Analysis: Risk Assessment, Risk Communication and Management, Hazard Identification and Characterization (HACCP steps and principals), Concept of HACCP.

Unit – V ISO 9000, ISO 14000, ISO 22000, Introduction to FSMS and GFSI Benchmarking, , FSSC 22000, Preparation of quality policy & documentation- Implementing FSMS.

SUGGESTED READING:

Singal RS. 1992. Handbook of Indices of Food Quality and Authenticity; Woodhead Publ. Cambridge, UK.

Shapton DA.1991. Principles and Practices of Safe Processing of Foods; Butterworth Publication, London.

Resources at FSSAI website

ISO standards and Documents from NIFTEM Knowledge Centre

Early R.1995.Guide to Quality Management Systems for Food Industries. Blackie Academic.

www.fssai.gov.in

Transfer Processes in Food Processing 3 0 0

Unit – I

Thermo-physical properties of food materials,Basics of heat transfer, conduction, convection and

radiation withexamples, Fourier’s Law, steady heat transfer, overall heat transfer coefficient and

its significance, Forced, natural convection, condensation and boiling heat transfer; Heat

exchangers and their effectiveness, NTU Method, and estimation of their effectiveness,

Radiation heating; and solar heating- principles, applications and equipment

Unit – II

Unsteady state heat transfer in plate, cylinder and spherical bodies; Analytical, finite element

analytical, graphical and Numerical solution to heat transfer. Convection boundary condition,

Heisler chart for multidimensional systems, Finite element analysis.

Unit –III

Mass Transfer Laws: Fick’s 1st law for steady state molecular diffusion, molecular diffusion in

gas, liquid and solids, Fick’s 2nd law and numerical solution of unsteady state operation,

interphase mass transferand mass transfer coefficients,, diffusion of gases in porous solids and

capillaries.

Unit – IV

Momentum transfer: Newton equation of dynamic viscosity, non-Newtonian flow, vectors and

tensors of these transfer processes, Analogies among heat, mass and momentum transfer.

Unit – V

Interdependency of transfer processes, momentum transfer as heat transfer, momentum transfer

as mass transfer, rate of transfer processes, simultaneous heat and mass transfer of various unit

operations: evaporation, extraction, leaching, drying and freezing.

Textbooks:

Geankoplis, C. J. Transport Processes and Separation Process Principles, (Prentice Hall of

India, 2007)

Treybal, R. E. Mass Transfer Operation,, (Mc Graw Hill, 1980)

Smith, P.G. Introduction to Food Process Engineering, (Springer, 2002)

Datta, A. K. Transport Phenomena in Food Processing Engineering, (Himalaya Publishing

House, 2001)

WarenL.McCabeJuianC.Smith, Unit Operations of Chemical Engineering

References:

Singh, R.P. and Heldman, D.R. Introduction to Food Engineering, (Academic Press, 2001)

Toledo, R. T. Fundamentals of Food Process Engineering, (CBS, 2000)

Harke, J. H., Richardson, J. F. and Backhurst, J. R. Chemical Engineering Volume 2,

(Butterworth-Heinemann, 2001)

Badger, W. L. and Banchero, J.T. Introduction to Chemical Engineering, (Tata McGraw

Hill, 1997)

Green, D. and Perry, R. Perry's Chemical Engineers' Handbook, (McGraw-Hill, 2007)

Rao, M. A., Rizvi, S. S. H. and Datta A.K. Engineering Properties of Foods, (CRC Press,

2005)

Ibarz, A and Barbosa-Cánovas, G.V. Unit Operations in Food Engineering, (CRC Press,

2003)

Food Technology Lab-I (FST-514) 0 0 4

1. Estimation of glass transition temperature and enthalpy of gelatinization of food

products

2. Determination of In-vitro Protein digestibility of Food Product

3. Determination of Resistant starches &Glycaemic Index

4. Rheology of starch& protein suspension

5. Drying characteristics of fruits & vegetables

6. Thermal adequacy of Canning of Fruits &Vegetables

7. Functional Characterization of food products by FTIR

8. Antioxidants activity of Food Products

9. Formulation and characterisation of extruded/pasta products.

10. Estimation of saponification, peroxide value,smoke and flash point of fats/Oils

Food Rheology and Structure Analysis 3 0 0

Unit – I

The Basics of Rheology : Stress and strain tensors, stress-strain behaviour of solid foods ,

shear stress-shear rate relationships for fluid food, phase transitions in foods, types of fluid

flow behaviour , viscometric properties, apparent viscosity, intrinsic viscosity, measurement

of rheological properties: rheological measurement, tube viscometers, rotational viscometers,

pressure-driven flow viscometers, extensional flow viscometry

Unit– II

Rheological modelling of fluid food: time-independent flow behaviour, apparent viscosity-

shear rate relationships of shear-thinning food, models for time-dependent flow behaviour,

role of solids fraction in rheology of dispersions, emulsion, effect of solute concentration on

viscosity, effect of temperature on viscosity, mixing of two component blends

Unit– III

Rheology of food gum, starch dispersion and emulsions, viscous and viscoelastic properties

during heating of starch dispersions, rheological behaviourof starch-protein dispersion,

rheology of chocolates, milk and milk concentrates, mayonnaise, salad dressing, and

margarine.

Unit– IV

Rheological behavior of food gels:gel systems and their rheological properties, mechanisms

of gelation, theoretical modelling of gels, gel point and sol-gel transition by rheological

measurements, sensory assessment and rheology: rheological behaviorin sensory assessment

of foods and swallowing, stimuli for evaluation of viscosity, spreadability: using force and

under normal gravity.

Unit– V

Food structure: structure measurement and analysis, scanning electron microscopy,

transmission electron microscopes, atomic force microscopy, crystalline and non-crystalline

properties of food, x-ray diffraction analysis, impact of processing, the relevance of food

structure in processing and nutrition, structure and stability of food, food structure and

moisture transfer, starch, protein and fat morphology, structural modifications, collapse

phenomena.

Unit – VI

Large deformation and failure in food: definitions of fracture, rupture and other related

phenomena; texture profile analysis; instrumental measurements- empirical and fundamental

methods.

Readings:

Rao, M.A. Rheology of Fluid and semisolid Foods: Principles and Applications, (Springer,

2007).

Borwankar, R.P., Shoemaker, C.F.Rheology of Foods, (Elsevier, 1993)

Bourne, M. Food Viscosity and Texture, 2nd Edition, Academic Press, New York, 2002.

Flavour Technology 3 0 0 UNIT – I

Fundamentals of flavour, Flavor and Taste Perception, Anatomy of Taste, Chemesthesis and

Chemesthetic Responses, Tactile Response, Olfaction and Anatomy of Olfaction, Aroma

Compounds, Classification of food flavor, flavour profile, factors affecting flavours,

bioflavour and reconstituted flavour.

Unit – II

Flavoring Materials: Natural Flavoring-Derivatives of Spices, Essential Oils, Oleoresins,

Fruit, Fruit Juices, and Concentrates, Aromatic Vegetables.Flavoring Materials Made by

Processing: Natural Products Made by Roasting, Enzymatically Derived Flavorings, Enzyme

Modified Butter/Butter Oil, Enzyme-Modified Cheese, Enzymes Used, General Processes

Employed, Further Processed EM Dairy Products, Flavors Made by Fermentation, Yeasts,

Vinegar/Acetic Acid, Dried Inactive Yeast powder, Flavors Made by Pyrolysis,

Biotechnology to Produce Flavoring Production of Natural Flavoring Materials by Enzymatic

Action, Production of Natural Flavoring Materials by Microbial Action.

Unit – III

Flavour intensifiers/Potentiators: Traditional FlavorPotentiators in Foods, Yeast Extracts,

Hydrolyzed Vegetable Proteins, MSG and 5′-Nucleotides Added to Foods, Table Salt as a

FlavorPotentiator, Toxicity of MSG and 5′-Nucleotides, Monosodium Glutamate –

Nucleotides, Other Potentiators - Umami Tasting Glutamate Conjugates, Alapyridaine,

Sweetness Potentiators, Maltol and Ethyl Maltol, Cyclic Enolones; Chemistry and technology

of various flavour intensifiers.

Unit – IV

Process Flavors: Effect of processing on flavor compounds, Non enzymatic browning, heat

reaction flavours. Changes in Food Flavor Due to Processing: The Maillard Reaction,

Pathways for Flavor Formation via the Maillard Reaction, Factors Influencing the Maillard

Reaction, Kinetics of the Maillard Reaction and Flavor, Flavor Formation via the Maillard

Reaction, Flavors from Lipids, Deep Fat Fried Flavor, Lactones, Secondary Reactions,

Flavors Formed via Fermentation. Effect of storage, processing, transportation and

environmental conditions on flavour components

Unit – V

Flavour encapsulation and stabilization: Principles and techniques of flavour encapsulation,

types of encapsulation, factors affecting stabilization of encapsulated flavour and their

applications in food industry, Packaging and flavour compounds interaction. Flavour

Production, Liquid Flavourings, Emulsions, Beverage Emulsions, Baker’s Emulsions, Dry

Flavourings Extended or Plated Flavours, Cyclodextrins, Starch, Phase

Separation/Coacervation Processes, Dehydration Processes

Unit – VI

Sample Preparation and Principles of Aroma Isolation, Solubility, Sorptive Extraction and

Volatility

Methods of Aroma Isolation: Static Headspace, Headspace Concentration Methods,

Distillation Methods, Solvent Extraction, Sorptive Extraction, Concentration for Analysis,

Aroma Isolation. Analysis of Aroma Isolates: Prefractionation, Gas Chromatography,

GC/Olfactometry (GC/O) or GC-MS/Olfactometry (GC-MS/O). Mass Spectrometry,

Electronic Noses. Taste Compounds (Nonvolatiles) - Taste Compounds, Other Nonvolatile

Components of Foods – Sweeteners, Salt, Acidulants, Umami and Bitter Substances. Flavour

Analytical Testing Methods of analysis, scoville heat units.

Unit – VII

Off-Flavours and Taints in Foods, Sensory Aspects of Off-Flavour Testing, Off-Flavours Due

to Genetics or Diet, Off-Flavours Due to Chemical Changes in the Food and Microbial Off-

Flavours. Flavour Legislation and Religious Dietary Rules, Legislation Limiting the Use of

Flavour Compounds, Kosher Dietary Laws, Labelling of Food Flavourings, Bulk Labelling

Requirements, Labelling for the Consumer.

Suggested Reading:

Gary Reineccius, Flavor Chemistry and Technology. CRC Press/Taylor & Francis, Boca

Raton. 2006

Source Book of Flavors, 2nd Ed. 1994, G. Reineccius, Ed., Chapman and Hall, New

York, 928 pp.

Flavor Measurement. 1993, C. T. Ho& C. Manley Ed., Marcel Dekker Inc. IFT Basic

Symposium Series, 379 pp.

Flavor Chemistry: Trends and Developments. 1989 R. Teranishi, R.G. Buttery and F.

Shahidi, Eds. American Chemical Society, Washington, D.S. 246 pp.

Flavor Science: Sensible Principles and Techniques, 1993, Acree and Teranishi, Eds.

American Chemical Society Publishers.

Oil and Fat Technology 3 0 0

Unit – I

What is fat - Importance - chemical composition of fats. Triglycerides - their structure and

composition - mono and diglycerides - free fatty acids - phosphatides- sterols, fatty acid

alcohols - tocopherols.

Unit – II

Factors affecting physical characteristics of fats and oils - chemical reactions of fats and fatty

acids, stability of oils and fats. Important characteristics of oils from coconut, cotton seeds,

palm, sunflower, sesame, safflower, rice bran, rape seed, mustard, linseed, soybean, castor

and animal fat.

Unit – III

Processing techniques-Degumming, membrane process for degumming, cold press oil, virgin

oil, refining,physical refining of oil, bleaching, deodorizing, fractionation, hydrogenation,

inter-esterification and esterification.Alternative methods for extraction and processing of

oils.

Unit – IV

Common products preparation - Salad and cooking oils, shortenings (baking and frying fats),

hard butters, margarine and spreads, dressings for food (Mayonnaise and Salad dressings,

pourable - type dressings, reduced calorie dressing), toppings, coffee whiteners,

confectionaries coatings, low - fat spreads for traditional breakfast foods etc.

Unit – V

Value added products from vegetable oil refining industry like lecithin, wax, Vitamin-E,

oryzanol. Blended oil, Value added products from non-traditional oils and fat. By-products

from bran oil and oil refining industry, utilization of lingo cellulosic waste from oil industry,

bakery fats with zero trans fatty acids, rice bran stabilization, steam stabilization.

Management Process and Organisational Behaviour 3 0 0

Unit -I

Concept, Nature, Scope and Functions of Management; Levels of Management; management

Vs administration, process, skills and roles of a manager, Social responsibility of

Business.Evolution of Management Thought-System & Contingency Approach.

Unit -II

Planning: Meaning, Significance, Types, process; Organizing-concept, types, Delegation of

Authority, Organization Design & Structure

Unit -III

Decision Making- Concept, process, Types of decisions; Management by Objectives;

Bounded Rationality. Communication- meaning, process; Motivation, Leadership.

Controlling- Nature and Process of Control, Control Techniques; Managing work Teams.

Unit-IV

Individual Behaviour: Perception and Attribution: Concept of attitude; attitude, opinions and

beliefs; attitudes and behaviour; formation of attitude; factors determine formation of attitude,

attitude measurement; attitude change. Definition and meaning of perception; perceptua

process; factors influencing perception. Group Dynamics : The concept of groups, kinds and

functions of groups, formal and informal groups, group cohesiveness, group thinking,

transactional analysis.

Unit -V

Communication- meaning, process; Motivation, Leadership. Conflict and Change : Meaning

and Process of conflict; causes, sources, consequences of conflict; conflict resolution

strategies. Kind of change; Identification of the problem and implementation of change:

resistance to change; overcoming resistance to change. Control: Meaning, types and Process.

Suggested readings

8. Robbins and Coulter, Management; Prentice Hall of India

9. Robert Kreitner, Management Theory and Applications; Cengage

10. Ricky W. Griffin, Management; Biztantra

11. Richard Daft, Principles of Management; Cengage Learning

12. Dr. NeeruVashishth, Principles of Management; Taxman’s

13. Luthans Fred- Organizational Behaviour, Tata McGraw Hill

14. Robbins Stephen P. - Organizational Behaviour, Pearson Education, 12thEdition

Status Paper and Seminar 0 0 2

Entrepreneurship Development 2 0 0

Unit–I

Entrepreneurship: Entrepreneur - meaning - importance - Qualities, nature types, traits,

Functions Internal and External Factors, Significance of Entrepreneur & Entrepreneurship

Unit– II

Creativity and Entrepreneurial Plan: Idea Generation, Screening and Project Identification,

Creative Performance, Feasibility Analysis: Economic, Marketing, Financial and Technical;

Selection of factory location; Demand Analysis, Market Potential Measurement.

Unit– III

Institutional support for new ventures: Supporting Organizations; Incentives and facilities;

Financial Institutions and Small scale Industries, Govt. Policies for SSIs.

Unit– IV

Family and Non Family Entrepreneur: Role of Professionals, Professionalism vs family

entrepreneurs, Role of Woman entrepreneur.

Unit– V

Venture Capital: Venture capital, Nature and Overview, Venture capital process, locating

venture capitalists.

Suggested Readings

Couger, C- Creativity and Innovation(IPP, 1999)

Nina Jacob, - Creativity in Organisations(Wheeler, 1998)

Jonne&Ceserani- Innovation & Creativity (Crest) 2001.

Bridge S. et al.- Understanding Enterprise: Entrepreneurship and Small Business

(Palgrave, 2003)

Holt - Entrepreneurship: New Venture Creation (Prentice-Hall) 1998.

Project 0 0 2

SECOND SEMESTER

Advances in Food Technology-II 4 0 0

Unit –I

Separation Techniques: Membrane separation, Introduction to pressure activated membrane

processes, membrane modules, performance of RO/UF and NF and industrial application.

Waste and industrial effluent water treatment. Advances in membrane separation, membrane

distillation, osmotic membrane distillation, filed acute membrane acoustic.

Unit– II

Mechanical Operations : Milling and grinding, particle size distributions, governing

equations, mixing and agitations, size enlargement, acoustic methods, extrusion, oil

expression

Unit – III

Minimal Processing of foods: minimally processed fresh produce and juices, minimal

processing of ready meals, packaging of minimally processed foods. Application of enzymes

in food industry

Unit – IV

Extraction, liquid-liquid extraction, super critical fluid extraction, filled assisted extraction

(microwave, ultra sound, etc.), AFPI

Unit – V

Newer Techniques in Food Processing: Application of technologies of high intensity light,

pulse electric field, ohmic heating, cold plasma, HPP, Oscillating magnetic field,

micronization in food processing and preservation.Ultrasonic in Food Processing.

Nanotechnology: Principles, mechanism and applications in food packaging. Food

irradiation-gama, LINAC

Unit – VI

Refrigerated and Frozen foods: Vacuum cooling of foods, Frozen fresh produce, frozen

meals, IQF, High pressure freezing, ultrasound assisted freezing.

Unit –VII

Convenience foods: Ready to Eat Foods, Ready to Serve and Ready to Cook Food products,

Extrusion Technology, Frying, vacuum frying, seasoning, packaging

Food Product Development 2 0 0 Unit-I

Introduction.Objectives.Defining New Food Products.Reason for new food product

development Types.Concept of Novel food.Life cycle for a food product. Ideas for the

development of a New Food Product: internal and external sources. Advantages and

disadvantages.Marketplace studies.Focus groups.Interviews.Consumer testing. Follow up

studies.

Unit-II

Concept of product development - product success and failure, factors for success, process of

product development, managing for product’s success. Innovation strategy.Product

development process - product strategy, product design and process development, product

commercialization, product launch and evaluation.The knowledge base for product

development technology.

Unit-III

Nutritional and sensory evaluation of a new product.Importance and implementation.Shelf

life testing. Static, accelerated and use/abuse tests. Industrial criteria. Packaging: product

requirements. Information and communication.

Unit-IV

Cost estimation. Direct and indirect costs.Overheads.Legal aspects to be applied in New Food

Product Development.Composition, labelling and claims.

Unit-V

Role of consumers in product development.Managing the product development

process.Improving the product development process - key message, evaluating product

development, innovative matrices, striving for continuous improvement, improving success

potential of new products, market exploration and acquisition, legal aspects of new product

launch.

Suggested Reading:

Clarke & Wright W. 1999. Managing New Product and Process Development. Free

Press.

Earle and Earle 2001. Creating New Foods. Chadwick House Group.

Earle R, Earle R & Anderson A. 2001. Food Product Development. Woodhead Publ.

Fuller 2004. New Food Product Development - from Concept to Market Place. CRC.

Moskowitz, Howard R. 2009. An Integrated Approach to New Food Product

Development. CRC Press.

Toxicology of Foods and Nutraceuticals 3-0-0=3

Unit 1 – General Concepts in Toxicology

Definitions, General principles of food toxicology, Toxicology terminologies – LD50, Acute,

Subacute, subchronic and Chronic toxicity and other important terminologies; Classification

of toxicants, Uniqueness of Food Toxicology, Nature and Complexity of Food, Importance of

the Gastrointestinal Tract; Risk assessment

Unit - 2 - Safety of Food

Adverse Reactions to Food or Food Ingredients: Food Allergy, Food Toxicity (Poisoning),

Food Idiosyncrasy; Food–Drug Interactions; Common food adulterants, their toxicity &

Detection; Toxicity of alcoholic drinks

Unit – 3: Derived toxicants and contaminants in food

Toxicants derived from plants, Marine toxins, Microbial toxins and Mycotoxins, Pesticides,

heavy metals, carcinogens and toxicants generated during food processing and packaging,

fumigants, chlorinated solvents, etc.

Unit – 4 – Toxicology of Food additives

Food additives toxicity, GRAS, Regulatory aspects of additives; Safety Determination of

direct and Indirect Food Additives, Acceptable daily intake (ADI), estimated daily intake

(EDI), Interaction in food matrix, Evaluation of new and emerging ingredients up to level

four and LD50

Toxicological Requirements as per FSSAI for the approval of non-specified foods/food

ingredients

Unit 5: Nutraceuticals Toxicology & regulatory aspects

Nutraceuticals and functional foods regulation (FSSAI), stability and analytical issues,

Clinical testing of nutraceuticals and health foods; Interactions of prescription drugs, food,

alcohol and nutraceuticals. Adverse effects and toxicity of Nutraceuticals, National and

international regulatory aspects of health foods and nutraceuticals.

Books Recommended:

1. Introduction to Food Toxicology: By Takayuki Shibamoto and Leonard F. Bjeldanes. 2nd

edition; Academic Press

2. Chapter 30: Food Toxicology. In Casarett and Doull’s Toxicology: The Basic Science of

Poisons by Curtis D. Klaassen. 8th edition; McGraw-Hill Medical Publishing Division

Food Technology Lab-II (FST-524) 0 0 4

1. Detection of caffeine in supplements of beverages

2. Detection and analysis of acrylamide in fried foods

3. Detection and analysis of heavy metals in food by ICP/OES

4. Micro fluidisation of food emulsions

5. Enzyme

6. Determination of antimicrobial activity of food.

7. Texture prolife analysis of food and biomaterials

Grain Storage Principles and Structures 3 0 0

Unit –I

Engineering properties of grains: grain dimensions, true and bulk density, porosity, thermal

conductivity and diffusivity, heat capacity, flow properties: angle of repose and friction,

psychrometric charts: humidity, humid heat, deterioration index, wet and dry bulb

temperature.

Unit – II

Principles and practices of storage: moisture migration, storage losses and their estimation,

factors affecting grain quality; Primary and secondary insect pests, rodents and

microorganisms of stored food grains and their control, microbiological and sensory changes

occurring during storage.

Unit – III

Bulk Properties of Grains, Flow characteristics of granular materials; Massflow and funnel

Flow, Grain entrapment, Arching, ratholing and Segregation, Discharge rate, Pressure

distribution in storage, Hopper Design, Functional requirements of storage structures;

Traditional storage structures in India and their improvements; Design of silos, bins and

godowns – RCC and steel structures. Heat Transfer analysis for Grain packaging storage

structure. Controlled and modified storage structures.

Unit – IV

Aeration and fumigation system for various storage structures; fumigants and its properties,

grain handling equipment- elevators and conveyors and their design and operational features

Management, Pneumatic conveying system, rural transportation, maintenance of grain

storage

Unit – V

Recent advances in storage structures, grain sensors, Monitoring, management Technology,

Advances in Insect and Pest Management Systems, Code of practices for safe storage of food

grains; Fumigation and controlled atmosphere storage of food grains; Analysis of residual

pesticides and insecticides; Integrated pest management of stored grain.

Readings:

1. K KSingh and K M Sahay. Unit Operation in Agricultural Processing (VPH Pvt. Ltd.

2001)

2. AmalenduChakraverty, UddanapalliSubbarayappaSreeRamulu, Post-Harvest Technology

Of Cereals Pulses and Oil seeds 3ed (Oxford and IBH Publishers, 2017)

3. T.P. Ojha and A.M. Michael Principles of Agricultural Engineering

4. AmalenduChakraverty, R. Paul Singh. Postharvest Technology and Food Process Engineering (CRC Press, 2016)

Food Traceability, Authenticity and Recall 3 0 0

Unit –I

Introduction to food safety, Food Safety standards & Global requirements, Customer centred

regulations requirements, Role of Traceability in Food Safety: Introduction, Definition,

Principles & Aims; Importance of Traceability in Food safety management, Applications of

Traceability, Traceability Challenges, Traceability requirements and standards: ISO 22005

(Standards for ‘WHAT’ to implement).

Unit – II

GS1 Global Traceability Standards (GTS): Standards for ‘HOW’ to implement,

Familiarisation with GS1 Standards & Solutions, GTS Terminology, Traceability

Implementation & Application: Traceability data & process flow, Traceability Process

Participants - Parties and Roles, Traceability Data, Traceable item, Traceability Process flow,

Business Requirements and Rules.

Unit – III

Batch/Lot and Traceability Links Management: Definition, Traceability Data Management in

production, Traceability Data Management in Distribution, Business Case: Lot Management,

Implementing / Enhancing Traceability - Simple Steps for traceability implementation.

Unit – IV

Traceability Process, enabling Technology & GS1 System, Managing Traceability

Information, Selection of right technology, Traceability Implementation Tools &Resources:

General Implementation guidelines across categories, The GS1 Global Traceability

Conformance (GTC) Programme: Overview.

Unit – V

Traceability Application: Recall / Withdrawal Process – Introduction, Connection with

Traceability, Recall & Withdrawal Process, Recall Standards & Guidelines, Case Studies &

white papers – Poultry, Fresh fruits and vegetables, Dairy product, Meat and sausage, Fish

Food Safety through traceability & recall.

Suggested Reading:

Resources at FSSAI website

ISO standards and Documents from NIFTEM Knowledge Centre

Early R.1995.Guide to Quality Management Systems for Food Industries. Blackie

Academic.

Furia TE.1980. Regulatory status of Direct Food Additives. CRC Press.

Export and Import Policy of GoI

NUTRACEUTICALS, FUNCTIONAL AND HEALTH FOODS 3 0 0 =3

THEORY

Introduction to nutraceuticals: definitions, synonymous terms, basis of claims for a compound as a nutraceutical.

Concept of angiogenesis and the role of nutraceuticals/ functional foods; Nutraceuticals and functional foods for cardiovascular diseases, cancer, diabetes, cholesterol management, obesity, joint pain, immune enhancement, age-related macular degeneration, endurance performance and mood disorders, Functional compounds: mechanisms of action, dosage levels, if any etc.

Manufacturing aspects of selected nutraceuticals such as lycopene, isoflavonoids, prebiotics and probiotics, glucosamine, phytosterols etc.; Formulation of functional foods, Nutrigenomics and its applications in personalised foods.

Health Claim Validation, Case studies of atleast 5 lead product under health and nutraceutical category.

Course offered by other Dept. 3 0 0

Research Methodology 2 0 0

Food Plant Operations Management 3 0 0

Unit –I

Nature, Evolution and scope of Production and Operations management, production system

and its sub-systems, production and operations function and its relations to other management

functions of an organization.

Facility planning: facility location, determinants/factors affecting food plant location

selection, factor rating method, facility design

Unit–II

Work System Design: Process planning, methods study, production/manufacturing process

types or methods, Facilities layout, P-Q analysis for layout selection, types of layout- product

layout, process layout, mixed layout, project layout. Planning and Control: Aggregate

production planning, Master Production Scheduling, BoM, MRP-I & MRP-II.

Unit –III

Plant performance measurement: plant capacity and capacity utilization, overall equipment

effectiveness (OEE), data envelopment analysis (DEA).

Unit –IV

Maintenance Planning and Management: Corrective, Preventive and Predictive maintenance,

Replacement analysis, RCM and TPM.

Unit – V

Inventory: Types of inventory, inventory management, inventory classification and control -

ABC, HML, VED, SDE, GOLF, FSN, SOS and XYZ. Inventory accounting systems &

valuation: periodic, perpetual, two bin and bar code inventory, LIFO, FIFO.

Suggested Readings

William J. Stevenson (2011), Operations Management.

Andrew Greasley (2007), Operations Management.

Scott T. Young (2009), Essentials of Operations Management Paul R. Dittmer, J.

Desmond Keefe (2008), Principles of Food, Beverage, and Labour Cost Controls.

Status Paper and Seminar 0 0 2

Professional Development 2 0 0

Project 0 0 2

THIRD SEMESTER

MOOC as SEC 3 0 0

Industry Internship 0 0 30

Project 0 0 6

Comprehensive Written (Non-credit)0 0 0

FOURTH SEMESTER

MOOC Optional 2 0 DSE Research Project

0 0 26

DEPARTMENT Course code No. of Course Credit

Agricultural and Environmental Sciences AES 4 22

Basic and Applied Sciences BAS 12 26

Food Engineering ENG 12 40

Food Science and Technology FST 10 41

Food Business Management FBM 10 42

Under Graduate UG 3 26

Elective E 6 12

DEPARTMENT OF FOOD ENGINEERING

Course Curriculum for M. Tech. (Food Process Engineering and Management)

w.e.f. 2018-19

Curriculum Structure of M.Tech. (FPEM)

w.e.f. 2018-19

SEMESTER – I

Course Type

Course Code

Subject L T P Credit Contact hours

CC ENG 511 Engineering Properties of Food and Biomaterials 2 0 0 2 2

CC ENG 512 Advances in Food Engineering I 3 0 0 3 3

CC ENG 513 Process instrumentation and control 2 0 2 3 4

CC ENG 514 Food Engineering Lab –I 0 0 2 1 2

CC ENG 515 Food Engineering Lab - II 0 0 2 1 2

DSE ENG 558 Advanced Food Packaging 3 0 0 3 3

GE One elective course from other dept. to be selected by students

3 0 0 3 3

AECC FBM 512 Management Process and Organizational Behaviour 3 0 0 3 3

SEC/ MOOC

FBM 513 Entrepreneurship Development 2 0 0 2 2

AECC ENG 516 Status Papers and Seminar 0 0 1 1 1

DSC Project 0 0 2 1 -

Total 18 0 9 23

SEMESTER –II

Course Type

Course Code

Subject L T P Credit Contact hours

CC ENG 521 Advances in Food Engineering II 3 0 0 3 3

CC ENG 522 Process Engineering of cereals, pulses and oilseeds 3 0 0 3 3

CC ENG 523 Process Equipment Design 4 0 0 4 4

CC ENG 524 Food Engineering Lab – III 0 0 2 1 2

AECC FBM 522 Food Plant Operations Management 3 0 0 3 3

DSE ENG 559 Fruits and Vegetable Process Engineering 3 0 0 3 3

AECC ENG 525 Status Paper and Seminar 0 0 1 1 1

AECC BAS 523 Research Methodology 3 0 0 3 3

GE Course recommended by other Dept. 3 0 0 3 3

DSE Project 0 0 2 1 -

SEC/ MOOC

Professional Development (Tech Writing/ IPR/ Ethics)

2 0 0 2 2

Total 24 0 5 27

* If dept. choose a lab course offered by other department, one credit supplementation can be given from MOOCS

SEMESTER –III

Course Type

Course Code

Subject L T P Credit Contact hours

MOOC as SEC

Title to be put by department 3 0 0 3 -

AECC Industrial Internship 0 0 30 12 -

NC ENG 611 Comprehensive Written - - -

DSE ENG 612 Project 0 0 12 6 -

Total - - - 21 -

SEMESTER –IV

Course Type

Course Code

Subject L T P Credit Contact hours

MOOC Optional 2 0 0 2 2

DSE ENG 621 Research Project 0 0 26 13 -

Total - - - 15 -

ELECTIVES OFFERED BY ENGINEERING DEPARTMENT

Course Type

Course Code

Subject L T P Credit Contact hours

DSE ENG 551 Fermentation Technology 3 0 0 3 3

DSE ENG 552 Enzymes in Food Processing 3 0 0 3 3

DSE ENG 553 Automation in Food Processing 3 0 0 3 3

DSE ENG 554 Renewable Energy for Food Processing 3 0 0 3 3

DSE ENG 555 Grain Storage Technology 3 0 0 3 3

DSE ENG 556 Advanced Food Engineering and Packaging 3 0 0 3 3

DSE ENG 557 Separation Techniques in Food Processing 3 0 0 3 3

DSE ENG 558 Instrumentation and Process control

DSE ENG 559 Process Instrumentation and Control 3 0 0 3 3

DSE ENG 560 Food Rheology and Texture 3 0 0 3 3

DSE ENG 561 Biochemical Engineering 3 0 0 3 3

CC - Core Course

DSE - Discipline specific elective

AECC - Ability enhancement compulsory course

SEC - Skill enhancement course

* Industrial training/research (ENG 612) and Research Project (ENG 621) will not show any grades in the marksheet / transcript. Instead of any grade-marks, the gradation will be done in the following fashion: Outstanding=O, Excellent=E, Satisfactory=S, Unsatisfactory= US.

DETAILED SYLLABUS of M.Tech. (FPEM)

FIRST SEMESTER

ENG 511 (2-0-0=2)

ENGINEERING PROPERTIES OF FOOD AND BIOMATERIALS

Theory

UNIT - 1

Importance of engineering properties of food materials, Physico-chemical characteristics: shape, sphericity, size, volume, microstructure ,equivalent diameter, density, porosity, surface area, specific surface area, coefficients of friction, terminal velocity, water activity and angle of repose and influence of constituents on processing and design of equipments.

UNIT - 2

Flow behaviour of liquid, granular and powdered food materials, Rheological models, Creep phenomenon, Stress-strain-time effects & relationships, Techniques of model fitting, Visco-elastic properties, Textural profile analysis of food products.

UNIT - 3

Specific heat, Thermal conductivity, Thermal diffusivity, Electrical resistance and conductance, Dielectric constant, Reflectivity, Transmitivity and Absorbtivity of incident rays.

UNIT - 4

Application of engineering properties in process development as well as design and operation of equipment and structures associated with handling, processing and storage of raw as well as processed food products.

Practical

1. Experiments for the determination of physical properties like, length, breadth, thickness, surface area, bulk density, porosity, true density, coefficient of friction, angle of repose and colour for various food grains, fruits, vegetables, spices and processed foods,

2. Aerodynamic properties like terminal velocity, lift and drag force for food grains, 3. Thermal properties like thermal conductivity, thermal diffusivity and specific heat 4. Food Texture ( grain, fruits ) 5. Electrical properties like dielectric constant, dielectric loss factor, loss tangent and A.C. conductivity of various

food materials. Suggested Readings:

Figura, L. O. - Teixeira, A. A. 2007. Food Physics. Springer. Sahin S. and Sumnu S.G. (2006). Physical Properties of Foods. Springer. Steffe J. 1996. Rheological Methods in Food Process Engineering. Freeman Press, , East Lansing, MI, USA.

Available Online: www.egr.msu.edu/~steffe/) Rao, M. A.; Rizvi, S. S. H.; Datta, Ashim K. 2005, Engineering Properties of Foods. Taylor & Francis

Course Outcome

Provides fundamental understanding of different properties of food materials Delivers information about the food properties usefulness in designing the efficient process and equipment

development. Provides know how about which property is important for particular type of food.

ENG 512 (3-0-0=3)

ADVANCES IN FOOD ENGINEERING I

Theory

UNIT-1

Momentum transfer: Equation of continuity, equation of motion, pipe flow, channel flow, flow through porous media, Ergun’s equation and fluidization of solids.

UNIT-2

Heat Transfer- Fourier’s law, conduction, convection and radiative heat transfer. Steady state and transient heat transfer. Heat transfer in Cartesian and cylindrical coordinates. Analytical and numerical solutions to transient state heat transfer. Heat exchangers without and with heat loss, effectiveness and transfer units.

UNIT-3

Mass transfer: Molecular diffusion, Fick’s law, diffusion in solids, liquids and gases, heat and mass transfer analogy.

UNIT-4

Size reduction and energy requirement centrifugal separation, cut off diameter and design, hydrocyclone and disc type separators.

UNIT-5

Mixing and agitation: mixing time mixing index relationship for solid-solid mixing; power number, Reynolds number relationship in agitators for solid-liquid, liquid-liquid mixing.

UNIT-6

Extrusion process: drag and pressure flow in single screw extruder; volume flow rate in single and twin screw extruder (for RTE foods); design of screw profile for single and twin screw extruders; performance of screw press (vegetable oil expellers).

Practical:

Solving numerical problems on various unit operations in food process engineering. Visit to related food industry.

Suggested Readings:

Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier. Coulson JM & Richardson JF. 1999. Chemical Engineering. Vol. II, IV. The Pergamon Press. Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publ.

Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn& Bacon. Henderson S & Perry SM. 1976.Agricultural Process Engineering.5th Ed. AVI Publ. McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill. Singh RP and Heldman DR. 1993.Introduction to Food Engineering. Academic Press. Singh RP. 1991. Fundamentals of Food Process Engineering. AVI Publ. MunirCheryan, 1998. Ultrafiltration and Microfiltration Handbook.CRC press. Howard Q. Zhang et al. 2011. Nonthermal Processing Technologies for Food. Wiley-Blackwell

Course Outcome

ENG 513 (2-0-2=3)

PROCESS INSTRUMENTATION & CONTROL

UNIT-1 Transducers: Measurement of temperature, flow, pressure, humidity, Gas concentration, Specific gravity, Concept of bio-sensors. Introduction to Fuzzy logic& neural networks.

UNIT-2 Programmable logic controller, Data loggers, Data Acquisition Systems (DAS). Introduction to Direct Digital Control (DDC), Supervisory Control and Data Acquisition Systems (SCADA), Monitoring of plant parameters through Internet with SAP integration.

UNIT-3 Review of Laplace Transforms, concept of poles and zeroes, open and closed loop systems, transfer function, block diagram reduction technique.

UNIT-4 Signal flow graph reduction technique, Stability general concepts, absolute and relative stability, Routh stability criterion, Bode Plots.

PRACTICAL 1. Measurement of temperature. 2. Measurement of liquid level 3. Measurement of Pressure 4. Measurement of Humidity 5. Measurement of Moisture 6. Measurement of Gas 7. Transducers and its applications 8. Development of capstone project related to ENG 559. TEXT BOOKS :

1. Thomas A.Hughes . Measurement and Control Basics – ISA Press 2. I.J Nagrath , M.Gopal – Control systems Engineering – New Age International

Suggested Readings:

1. BeckwithTG. 1996. Mechanical Measurements. Addison-Wesley. 1. Doeblin EO. 1966. Measurement System - Application and Design. McGraw Hill.Ernest O Doebelin.1995. 2. Measurement Systems - Application and Design. McGraw Hill. Holman P 1996. 3. Experimental Methods for Engineers. McGraw Hill. Nachtigal CL. 1990. 4. Instrumentation and Control. Fundamentals and Application. John Wiley & Sons.

Course Outcome

ENG 514 (0-0-2=1)

FOOD ENGINEERING LAB – I

List of practical

1. Determination of the physical properties size, shape, sphericity of food products. 2. Determination of average particle size and distribution of powdered material. 3. Determination of moisture content and water activity of food product. 4. Determination of bulk density, true density and porosity of food grains. 5. Determination of colour for various food grains, fruits, vegetables, spices and processed foods by hunter

colour lab. 6. Determination of density and specific gravity of various liquids food. 7. Study the rheological properties of food material by viscometer. 8. Study of frictional properties; angle of repose and coefficient of friction of food grain material. 9. To determine the mixing index of food material by ribbon blender and cone blender. 10. Study of Homogenization of milk. 11. Determination of the physical properties of food packaging material. 12. Measurement of Firmness of fruits and vegetables by penetrometer. 13. Study of working of extruder. 14. Visit to food processing industries.

ENG 515 (0-0-2=1)

FOOD ENGINEERING LAB – II

List of practical

1. To study the effect of blanching and chemical treatments on enzymatic browning of food products. 2. Study of Thermo-gravimetric/ DSC analysis of food material. 3. Study of HTST pasteurization of milk. 4. Study of Vacuum filling system for fluid food. 5. Study working principal and operating parameter of form fill sealing machine. 6. Study of can reforming, seaming, sealing and exhaustion system. 7. To analysis the quantity the O2 and CO2 within flexible package. 8. Identification and separation of different type of plastics. 9. To measure the tearing strength of different food packaging materials. 10. To measure the Stiffness unit of different food packaging material. 11. To measure the folding endurance of food packaging materials. 12. To measure the ethylene content of fruits and vegetables by ethylene analyser. 13. Study of different sealing machines. 14. Visit to food processing industries.

ENG 558 (3-0-0=3)

ADVANCED FOOD PACKAGING

UNIT 1:

Introduction to food packaging: functions of packaging and package environments. Shelf life of packaged foods: factors controlling shelf life and its estimation. Packaging material characteristics and its properties (Mechanical, optical and barrier properties).

UNIT 2:

Modified Atmosphere Packaging (MAP): Principles, gases used in MAP and methods for creating MA conditions, factors affecting MAP and design of MAP. Modified Atmosphere Packaging (MAP) for fresh cut produce. Controlled atmosphere storage (CAS).

UNIT 3:

Retort packaging foods, pillow pouch packaging, shrink wrapping Packaging, aseptic packaging of foods, Active and intelligent packaging: introductions. Ethylene and moisture regulation in packaging of fresh fruits and vegetables.

UNIT 4:

Edible and Biodegradable packaging. Antimicrobial food packaging: introduction, antimicrobial agents and factors affecting its effectiveness. Non-Migratory Bioactive Polymers (NMBP) in food packaging: introduction, advantages and limitations

UNIT 5:

Packaging of fresh fruits and vegetables, cereals, snack foods, bakery, confectionary and dairy products.

Suggested Readings:

Crosby, N.T., Food Packaging Materials. Applied Science Publishers, London. Palling, S.J. (ed), Development in Food Packaging. Applied Science Publishers Ltd., London. Raija Ahvenainen., Novel Food Packaging Techniques. CRC Press. Gordon L. Robertson. Food Packaging: Principles and Practice. CRC press

Course Outcome:

To understand the function of packaging and packaging environment. To understand the recent developments in food packaging including biodegradable packaging materials,

intelligent, active packaging, retort packaging, controlled and modified atmospheric packaging.

SECOND SEMESTER

ENG 521 (3-0-0=3)

ADVANCED IN FOOD ENGINEERING II

Theory:

UNIT - 1

Separation Science: Introduction, Evaporation, Overall heat transfer coefficients in evaporators, calculation method for single and multiple effect evaporators. Types of evaporators, vapour recompression system.

UNIT - 2

Mechanical separation process: Filtration, Settling, sedimentation. Sterilization:

UNIT - 3

Different types of membrane processes, Physical characterisation of membrane structure, Driving force for membrane separation, Types of membranes, membrane modules configurations, Derivation of equation for osmotic pressure for concentrated and dilute solutions, Microfiltration, Ultrafiltration, Nanofiltration, Reverse osmosis, Electrodialysis. Derivation of various mass transfer equations for mass transfer through membrane, Factors affecting reverse osmosis and other membrane separation processes, Applications of various membrane separation processes.

UNIT - 4

Extraction, super critical fluid extraction (SCFE). Extraction/ Purification of bioactive compounds from SCFE.

UNIT - 5

Distillation. Steam distillation, batch distillation, vacuum distillation. Distillation equipment. Application of distillation in food industry for essential oils, flavours, alcoholic beverages etc.

Practical:

Solving problems on: single and multiple effect evaporator, distillation, extraction, membrane separation and mixing; Experiments on rotary flash evaporator, humidifiers, reverse osmosis and ultra filtration; Visit to related food industry.

Suggested Readings:

Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier. Coulson JM & Richardson JF. 1999. Chemical Engineering. Vol. II, IV. The Pergamon Press. Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publ. Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn& Bacon. Henderson S & Perry SM. 1976.Agricultural Process Engineering.5th Ed. AVI Publ. McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill. Singh RP and Heldman DR. 1993.Introduction to Food Engineering. Academic Press. Singh RP. 1991. Fundamentals of Food Process Engineering. AVI Publ. MunirCheryan, 1998. Ultrafiltration and Microfiltration Handbook.CRC press. Howard Q. Zhang et al. 2011. Nonthermal Processing Technologies for Food. Wiley-Blackwell

Course Outcome:

ENG 522 (3-0-0=3)

PROCESS ENGINEERING OF CEREALS, PULSES AND OILSEEDS

Theory

UNIT - 1

Utilization of cereals, pulses and oilseeds, Grain structure of cereals, Pulses and oilseeds and their milling fractions, Grain quality standards and physico-chemical methods for evaluation of quality of flours.

UNIT - 2

Sieving, Particle size analysis, Grinding and cutting, Energy used in grinding, Grinding equipment.

UNIT - 3

Pre-milling treatments and their effects on milling quality. Parboiling, conventional, modern and integrated rice milling operations. Wheat flour milling operation. Processes for milling of corn, oats, barley. Dhal milling operation. Expeller and solvent extraction processing of oilseeds. Refining of oil.

UNIT - 4

Grain storage structures - location and material selection for storage building, Types - traditional, modern; temporary and permanent storage structures; design considerations. Air tight, controlled atmosphere and modified atmospheric storage.

Infestation control / sanitation-in-process and post process. Fumigation and aeration.

UNIT - 5

By-products and effluents from different cereal processing industries and various techniques for their utilization and management.

Practical

Particle size analysis and energy requirement in communition. Milling of rice, wheat and pulses. Estimation of milling yield and performance characteristics of equipment used. Detailed industrial training.

Suggested Readings:

Asiedu J.J.1990. Processing Tropical Crops. ELBS/MacMillan. Chakraverty A. 1995. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford & IBH. Morris Lieberman. 1983. Post-harvest Physiology and Crop Preservation. Plenum Press. Pandey P.H. 1994. Principles of Agricultural Processing. Kalyani. Pillaiyar P. 1988.Rice - Post Production Manual. Wiley Eastern. Sahay K.M and Singh K.K. 1994. Unit Operations in Agricultural Processing. Vikas Publ. House.

Course Outcome:

ENG 523 (4-0-0=4)

PROCESS EQUIPMENT DESIGN

Theory

UNIT - 1

Design considerations of agricultural and food Processing Equipments: factor of safety, theories of failure, allowable stresses, minimum thickness after forming; Materials of Construction.

UNIT - 2

Introduction to pumps and pipelines. Process plant piping, hygienic considerations and ease of cleaning for insulated as well as un-insulated pipes Introduction to boilers.

UNIT-3

Design of dryers: Introduction, types of driers, design consideration of dryers. Design of heat Exchangers, evaporators.

UNIT - 4

Design of high pressure processing, pulse electric field processing, ultrasound and pulse UV light.

Suggested Readings:

George D. Saravacos, A. E. Kostaropoulos., 2002. Handbook of food processing equipment. Springer. Mahajani, VV and Umarji, SB. 2004. Joshi’s Process Equipment Design. Macmillan India. Peters, M.S. and Timmerhaus, K.D. 1980. Plant Design and Economics for Chemical Engineers, McGraw-Hill. Perry's Chemical Engineers' Handbook by Perry and Green, McGraw-Hill, New

York. Jowitt, R. (1980). Hygienic Design and Operation of Food Plant. Ellis Horwood, Chichester, UK. B. C. Bhattacharyya. 2003. Introduction to Chemical Equipment Design, CBS Publishers & Distributors, New

Delhi. Course Outcome:

ENG 519 (0-0-2=1)

FOOD ENGINEERING LAB – III

ENG 559 (3-0-0=3)

FRUITS AND VEGETABLES PROCESS ENGINEERING

UNIT - 1

Importance of post harvest technology of fruits and vegetables; Structure, cellular components, composition and

nutritive value of fruits and vegetables, fruit ripening, spoilage of fruits and vegetables. Processing characteristic of fruit and vegetables.

UNIT - 2

Harvesting and washing, pre-cooling, preservation of fruits and vegetables, blanching, commercial canning of fruits and vegetables, minimal processing of fruits and vegetables. Debittering and detoxification of fruit and vegetables in processing.

UNIT - 3

Cold storage of fruits and vegetables, Modified atmosphere Packaging and controlled atmosphere packaging of fruits and vegetables, gas composition, quality of storage.

UNIT - 4

Dehydration of fruits and vegetables, methods, osmotic dehydration, foam mat drying, freeze drying, microwave heating, applications, radiation preservation of fruits and vegetables, irradiation sources.

UNIT - 5

Intermediate moisture foods, ohmic heating principle, high pressure processing of fruits and vegetables, applications, sensory evaluation of fruit and vegetable products, packaging technology for fruits and vegetables, general principles of quality standards and control, FPO, quality attributes.

Practical:

Kinetics of enzyme inactivation Drying of vegetables. Blanching process Heat pump drying Osmotic Dehydration of fruits.

Suggested readings:

Somogyi, L.P., Ramaswamy, H. S. and Hui, Y.H., eds. 1996. Processing Fruits: Science and Technology. Vol. 1. Biology, Principles and Applications. Technomic Publishing Co., Lancaster PA.

Salunkhe and Kadam. 1998. Handbook of vegetable science and technology: Production, composition, storage, and processing, Marcel Dekker, USA.

Barrett, D.M., L. Somogyi, and H. Ramaswamy. 2005. Processing Fruits, Second Edition: Science and Technology. CRC Press, Boca Raton, FL.

Hui, Y.H. 2006. Handbook of Fruits and Fruit Processing, Blackwell Publishing, Ames, IA, USA. Salunkhe, D.K. and Kadam, S.S. 1995. Handbook of Fruit Science and Technology: Production, Composition and

Processing. Marcel Dekker, New York. Chakraverty, A., Mujumdar A.S., Raghavan G.S.V and Ramaswamy H.S. 2001. Handbook of Post-harvest

Technology: Marcel Dekker Press, USA

Course Outcome:

ELECTIVE COURSE

ENG 551 (3-0-0=3)

FERMENTATION TECHNOLOGY

Course Objectives:

To provide the knowledge of principles of fermentation process, which helps students to design, develop and operate industrial level fermentation process.

To create understanding of technical use of enzymes and technological relevance of fermentation processes in food production.

Course Contents:

Theory:

UNIT - 1

Fermentation processes: Biomass, enzymes and metabolites. Process components. Batch, continuous and fed-batch cultures.

Relationship of yeast reaction with respect to temperature, humidity and other chemicals like acticic acid, calcium propenate, sugar etc.

UNIT - 2

Fermenting media: Formulation. Carbon and nitrogen sources. Oxygen requirements. Anti-foams.

UNIT - 3

Bioreactors: Functions. Design. Aeration and Agitation. Sterilization. Instrumentation and control.

UNIT – 4

Production of industrial starters: Isolation, maintenance and development of microrganisms. Starter utilization.

UNIT - 5

Immobilization of biocatalysts: kinetics. Inactivation kinetics; Biocatalysis in non-conventional media like biphasic; organic; ionic liquids; supercritical fluids etc.

Suggested Readings:

Course Outcome:

ENG 552 (3-0-0=3)

ENZYMES IN FOOD PROCESSING

Course Objectives:

To develop an understanding of enzymes useful in food product technology and food processing with respect to production and purification protocols, applications in commodity technologies, and their impact on sensory and nutritional quality.

Course Contents:

Theory:

UNIT - 1

Enzymes– classification, properties, characterization, kinetics and immobilization; fermentative production of enzymes (amylases, proteases, cellulases, pectinases, xylanases, lipases) used in food industry and their downstream processing.

UNIT - 2

Enzymes for production of protein hydrolysates and bioactive peptides, maltodextrins and corn syrup solids

(liquefaction, saccharification, dextrinization, isomerization for production of high-fructose-corn-syrup), fructose and fructo-oligosaccharides.

UNIT - 3

Role of enzymes in cheese making and whey processing; enzyme applications for fruit juices: cell wall degrading enzymes for liquefaction, clarification, peeling, debittering, decolourization of very dark coloured juices such as anthocyanases;

UNIT - 4

Baking: fungal α-amylase for bread making, maltogenic α-amylases for anti-stailing, xylanses and pentosanases as dough conditioners, lipases or dough conditioning, oxidases as replacers of chemical oxidants, synergistic effect of enzymes; Enzyme in meat and egg processing.

UNIT - 5

Enzyme processing for flavours (enzyme-aided extraction of plant materials for production of flavours, production of flavour enhancers such as nucleotides; flavours from hydrolyzed vegetable/animal protein); enzymatic approach to tailor- made fats.

Practical’s:

Assay of enzymes for activity, specific activity, kinetics, stability (temperature, pH and storage); Extraction and clarification of juices using enzymes; Applications of enzymes in baking, starch and protein hydrolysis, meat tenderization, cheese making.

Suggested Readings:

Flickinger MC & Drew SW. Encyclopedia of Bioprocess Technology. A Wiley- Inter Science Publ. Kruger JE. et. al. Enzymes and their Role in Cereal Technology. American Association of Cereal Chemists Inc. Nagodawithana T and Reed G. Enzymes in Food Processing, Academic Press. Tucker GA & Woods LFJ. Enzymes in Food Processing. Whitehurst. R & Law B. Enzymes in Food Technology. Blackwell Publ.

Course Outcome:

ENG 553 (3-0-0=3)

AUTOMATION IN FOOD PROCESSING

Course Objectives:

To acquaint with different techniques of Automation in Food Processing and to understand fundamental of system integration for foods processing.

Course Contents:

Theory:

UNIT - 1

Introduction: Food quality evaluation, Indication variables, Data acquisition, Elastography, electronic nose and tongue, Ultrasonic, intramuscular fat, wavelet, marbled meat, statistical textural feature extraction from elastography, Sampling, Concept and system for data acquisition, Image acquisition, Ultrasonic B- mode imaging, Data analysis and Data processing, Dynamic data analysis, Image processing.

UNIT - 2

Modelling system identification, Modelling strategy, linear statistical modeling, ANN Modeling, Statistic, Null

hypothesis, Prediction, Levenberg Marquardt algorithm, Recurrent neural networks, Gradient descent.

UNIT - 3

Control objective function, Neuro-fuzzy, Membership functions Systems integration assembly language, High-level programming language. System integration, Robotics, Application of robotics and basic components of robotics, Features of second generation robots

UNIT - 4

Bottle washing machine automaton, Bottling plant drive system, Demineralization plant Control system, Labeling machine control system, Charger level automation, Reverse Osmosis plant automation, Thermal plant automation, Dehydration and freezing pant automation

UNIT - 5

Food odor measurement, Continuous snack food frying quality, Sampling for detection peanut off flavours, Snack food frying data acquisition for process control, Elastographic imaging for meat quality evaluation. Linear statistical dynamic Modelling for snack food modeling, Study of automatic food dehydration plant, Study automatic extrusion plant, Study automatic evaporation and puree processing plants. Study automatic CIP systems.

Suggested Readings

Course Outcome:

ENG 554 (3-0-0=3)

RENEWABLE ENERGY FOR FOOD PROCESSING

Course Objectives:

To acquaint with various renewable energy sources suitable for food processing and their importance. To integrate various Renewable Energy Sources for Food Processing and their evaluation in present context.

Course Contents:

Theory:

UNIT - 1

Energy for Food Processing: Concerns of the current millennium, Renewable Energy Utilization, desirability, feasibility and the niches. Integrated Renewable Energy Sources for Process heat availability.

UNIT - 2

Solar energy resources, solar thermal and solar photovoltaic technology for electricity and process heat, Solar cell technologies for decentralized energy generation.

UNIT - 3

Elements of passive solar architectural and solar active system for refrigeration & cooling, Solar drying of fruits & vegetables, Hybrid solar dryer for industrial applications, solar furnaces & concentrators.

UNIT - 4

Overview of wind energy developments, wind turbine technology & its utilization for process heat & electricity generation. Bio energy resource, Biomass conversion sources viz Gasification systems for process heat, biogas for

electricity and other industrial energy, ethanol fermentation, liquid fuel from biomass (process, chemistry & technologies), complete combustion technology, improved cook stoves & furnace technology

UNIT - 5

Study of Solar furnace, Study of Solar collectors for industrial applications, Study of various design of biogas for motive power generation, Study of various design of producer gas generator, Study of industrial level natural convection & forced convection type solar dryer, Study of improved biomass furnaces for process heat, Study of industrial level biomass cook stoves, Study of hybrid renewable energy devices for process heat, Study of bio-diesel production & utilization, Study of solar cells.

Suggested Readings:

Hordeski MF. Dictionary of Energy Technologies. CRC Press. Kreith F and Goswami D. Handbook of Energy Efficiency and Renewable Energy. CRC Press. NIIR Board. Modern Technology of Agro Processing & Agricultural Waste Products. National Institute of

Industrial Research Publ. Rathore NS and Panwar NL. Renewable Energy for Sustainable Development. New India Publ. Agency. Teri Rays of Hope: Renewable Energy for Sustainable Development. Tata Energy Research Institute, New

Delhi.

Course Outcome:

ENG 555 (3-0-0=3)

GRAIN STORAGE TECHNOLOGY

Course Objectives:

Expose the students to the large scale handling and storage mechanism of grains, engineering operations and the control of physical, chemical and biological spoilage during storage of grains.

Course Contents:

Theory:

UNIT - 1

Physico-chemical and thermal properties of grains - grain dimensions, bulk density, true density, porosity, coefficient of friction, angle of repose, thermal conductivity and aerodynamic properties. Psychrometry: humidity, % relative humidity, humid heat, deterioration index, wet bulb temperature, use of psychrometric charts.

UNIT - 2

Grain drying - moisture content, equilibrium moisture content; free and bound water, rate of drying, constant and falling rate of drying rate; factors affecting rate of drying process, types of dryers used for drying of grains. Determination of bulk density, true density and porosity of grains, Determination of angle of repose and coefficient of friction, Measurement of water activity of grains

UNIT - 3

Grain storage – principles, moisture movement during bulk storage of grains, pressure distribution in storage bins, methods of aeration, various theories, Physical, chemical, microbiological and sensory changes occurring during storage, Grain storage structures - location and material selection for storage building, Types - traditional, modern; temporary and permanent storage structures; design considerations. Air tight, controlled atmosphere and modified atmospheric storage; differences, principles, optimization of storage gas composition, rate of supply, control systems

for oxygen and carbon dioxide- their effect on microbes and limitations.

UNIT - 4

Insects and pests – types, extent of losses during storage, causes and control measures, Insecticides- principles, scope of application in warehouses; requirements, group of active ingredients, choice, toxicity, resistance, application techniques, Fumigants - chemicals, areas of application, choice, toxicity, application rates, exposure time and resistance. Rodenticides - Types and effectiveness and limitations, important moulds and bacteria involved in spoilage of grains; effect on physico- chemical and sensory quality of grains; mycotoxins.

UNIT - 5

Study of designs of storage bins as per capacity requirement, Demonstration of fumigation of grains, Plotting of sorption isotherm and calculation of EMC, Assessment of weight loss due to insects by count and weight method, Detection of visible and hidden infestation of external and internal feeders, Computation of doses of insecticides in warehouse, Visit of commercial godowns, Identification of common storage insect.

Suggested Readings:

AACC. Storage of Cereal Grains and their Products. Chakraverty and De Post Harvest Technology of Cereals, Pulse and Oil Seeds. IBH Publ.

Mahajan and Goswami. Food and Process Engineering. Ojha TP & Michael AM. Principles of Agricultural Engineering. Jain Brothers.

Course Outcome:

ENG 556 (3-0-0=3)

ADVANCED FOOD ENGINEERING AND PACKAGING

Course Objectives:

To impart sound grasp of the application of food engineering systems and packaging to food technology.

Course Contents:

Theory:

UNIT - 1

Thermal processing: decimal reduction time D, thermal resistance constant, thermal death time, spoilage probability, relationships between chemical kinetics and thermal processing parameters; Refrigeration: selection of a refrigerant, components of refrigeration system, pressure enthalpy charts, analysis of vapour – compression refrigeration; Evaporation: boiling point elevation, types of evaporators, single-effect evaporator, multiple-effect evaporator, vapour recompression systems; Food dehydration: drying theory, basic drying process, dehydration systems, dehydration system design, quality and stability of dried food

UNIT - 2

Mechanical separation: filtration, sieving, centrifugation sedimentation; Mechanical handling: conveying and elevation; Size reduction and classification: mixing, kneading, blending; Membrane separation systems: electro dialysis, reverse osmosis, ultrafilteration. Distillation: Vapors liquid equlibria, boiling point diagram, relative volatility, enthalpy concentration diagram, flash vaporization, differential distillation, steam distillation, azeotropic distillation and extractive distillation. Super critical fluid state, properties of super critical fluids. SCFE systems and components, Applications; extraction of fatty acids, Hops, Essential oils and bio chemicals.

UNIT - 3

Modified Atmosphere Packaging- Packaging materials- Diffusion characteristics of packaging materials. selection criteria and parameter. modified atmosphere gases. Shelf life prediction of commodities. Active and passive packaging and components. Applications to fruits, vegetables, minimally processed fruits. Retort packaging foods, methodologies, principles and machineries. Tetra packaging. Pillow pouch packaging.

UNIT - 4

Anti microbial food packaging, introduction, agents, factors, Non-migratory bioactive polymers (NMBP) in food packaging, introduction, Advantages of NMBP, limitations, Polymers with immobilised bioactive compounds.

UNIT - 5

Applications of polymers with immobilised bioactive compounds Packaging-flavour interactions, Introduction, Factors affecting flavour absorption , Role of the food matrix & differing packaging materials, Flavour modification and sensory quality, Case study: packaging and lipid oxidation Modelling flavour absorption . Packaging–flavour interactions and active packaging

Suggested Readings:

Crosby, N.T. Food Packaging Materials. Applied Science Publishers, London. Palling, S. J. (ed). Development in Food Packaging. Applied Science Publishers Ltd.,

London. Raija Ahvenainen. Novel Food Packaging Techniques. CRC Press. Y.H. Hui, Handbook of Food Science, Technology and Engineering (Vol.1-4), Marcel

Dekker, J.G. Brennan, J.R. Butters, N.D. Cowell, and A.E.V. Lilley, Food Engineering Operations,

Elsevier Applied Science, London. S. K. Sharma, S.J. Mulvaney, and S.S.H. Rizvi, Food Process Engineering: Theory and

Laboratory Experiments, Wiley and Sons. Pandey. H, Sharma. H.K., Chouhan. R.C., Sarkar B.C. and M.C. Bera, Experiments in Food

Process Engineering, CBS Publishers and Distributors. G. V. Barbosa-Canovas, L. Ma, and B. Barletta, Food Engineering Laboratory Manual, CRC

Press. Smith. P.G, Introduction to Food Process Engineering, Springer. Singh. R.P and Heldman. D.R, Introduction to Food Engineering, 3rd ed., Academic Press. Rao. M.A, S.S. H. Rizvi and Dutta. A.K, engineering properties of Foods, Marcel Dekker.

Course Outcome:

ENG 557 (3-0-0=3)

SEPARATION TECHNIQUES IN FOOD PROCESSING

Course Objectives:

To develop familiarity with major chemical process separations units, apply appropriate criteria for selecting among alternative separation technologies and apply mass transfer fundamentals to calculate rates of mass transfer for practical situations and to identify rate-limiting processes.

Course Contents:

Theory:

UNIT - 1

Introduction to various separation processes, Gas-Liquid, Gas–Solid, Liquid-Liquid, Liquid-Solid separation; Concept of phase equilibrium, Stage equilibrium, Stage efficiency, Equilibrium concentration; Single stage contact equilibrium, counter-current multiple contact stages, Concept of equilibrium line and operating line, Determination of optimum number of contact stages by analytical and graphical method; Rate of extraction, Rate of gas absorption, Individual and over all mass transfer coefficient; Calculation of tower height for gas absorption for both dilute and concentrated solution. Construction and working mechanism of different extraction equipments like single stage extraction, Multiple stage static bed system, Bollmann extractor, Hildebrandt extractor, Rotocell extractor.

UNIT - 2

Solid Separation Process, Introduction, Concept of size, Shape, Cut-size, Sieving, Magnetic separation, Eddy-current separation, Wet separation, Ballistic separation, Color separation, Wet Separation Process, liquid-solid and liquid- liquid separation by hydrocyclones, Surface velocity classifier, Elutriators, Impingement separator, Electrostatic precipitation, Distillation: Introduction, boiling point diagram, differential or simple distillation, Flash or equilibrium distillation, Continuous rectification with and without reflux, Reflux ratio, Optimum reflux ratio, Batch distillation, Application of distillation in food processing.

UNIT - 3

Membrane Separation Technology: Introduction to micro-filtration, Ultra-filtration, Reverse osmosis, Electro dialyses, dialyses, physical characteristics of membrane separation, Factors affecting reverse osmosis process, Concentration polarization, Design of reverse osmosis and ultra filtration systems, Operation layout of the modules, Electrodialysis, per vaporization, Fabrication of membranes, Application of membrane technology in food industry.

UNIT - 4

Powder Technology: Classification off powder, Separation of powder, Sieving, Air classification, Factors affecting air classification, Cyclone application, Air separation, Particle size distribution, Supercritical Fluid Extraction: Introduction, Properties of SCF, Food application, Application of SCFE in analytical technique, Pharmaceutical application.

UNIT - 5

Determination of contact equilibrium in counter current and multiple contact model systems, determination of rate of extraction in gas-liquid, gas-solid, liquid-liquid, and liquid-solid systems, study of working mechanisms of different extraction equipments, evaluation of physical separation techniques based on size, shape and densities, magnetic, eddy current , ballistic and colour separation, use of air classification , hydrocyclones, electrostatic and distillation techniques for fractionation and separation, application studies on Microfiltration, Ultrafiltration, reverse osmosis and dialysis.

Suggested Readings:

Anantharaman N. & Begum KMMS. Elements of Mass Transfer. PHI. Dutta BK. Mass Transfer and Separation Process. PHI. Grandison AS. & Lewis MJ. Separation Process in the Food & Biotechnology Industries. Woodhead Publ. Narayanan CM. and Bhattacharyya BC. Mechanical Operations for Chemical Engineers. Khanna Publ.

Course Outcome:

ENG 560 (3-0-0=3)

FOOD RHEOLOGY & TEXTURE

UNIT- 1 Introduction to rheology of foods: Definition of texture, rheology and psychophysics– their structural basis; physical considerations in study of foods; salient definitions –Stress tensor and different kinds of stresses. UNIT -2

Rheological classification of Fluid Foods : Shear-rate dependence and time dependence of the flow-curve; Non-Newtonian fluids; thixotropy; Mechanisms and relevant models for non-Newtonian flow; Effect of temperature; Compositional factors affecting flow behaviour; Viscosity of food dispersions – dilute and semi-dilute systems, concentration effects. UNIT -3 Comparative assessment of different types of Viscometers, and their Merits and Limitations: Co-axial cylinders, Spindle- or Impeller-type viscometers, Cone-plate viscometer, Capillary viscometers, Falling-sphere viscometer, Vibratory viscometers, Extrusion viscometer, Orifice viscometer. UNIT -4 Rheology of semi-solid and solid food ; Rheological characterization of foods in terms of stress-strain relationship; Viscoelasticity; Transient tests - Creep Compliance and Stress Relaxation; mechanical models for viscoelastic foods: Maxwell, Kelvin, Burgers and generalized models and their application; Dynamic measurement of viscoelasticity. UNIT -5 Large Deformations and failure in foods: Definitions of fracture, rupture and other related phenomena; Texture Profile Analysis; Instrumental measurements – Empirical and Fundamental methods; Rheometers and Texture Analyzers; Measurement of Extensional viscosity; Acoustic measurements on crunchy foods. UNIT -6 Rheological and textural properties of selected food products: Measurement modes and techniques; Effect of processing and additives (stabilizers and emulsifiers) on food product rheology; Relationship between instrumental and sensory data.

Suggested Readings

Bourne, M. Food Viscosity and Texture, 2nd Edition, Academic Press, New York, 2002. Macosko, Ch.W. Rheology: Principles, Measurements, and Applications (Advances in Interfacial

Engineering), Wiley-VCH, 1994. Morrison, Faith. Understanding Rheology, Oxford University Press, 2001. Phan-Thien, N. Understanding Viscoelasticity. Basics of Rheology. Springer, 2002.

Course Outcome:

ENG 561 (3-0-0=3)

BIOCHEMICAL ENGINEERING

UNIT–1

Fermentation processes: Biomass, enzymes and metabolites. Isolation and Utilization of Enzymes: Purification, immobilization, application of enzyme technology. Kinetics of Enzyme-Catalyzed Reactions: The substrate, enzyme kinetics, immobilizations, factors affecting enzymatic activity and enzymatic reactions in heterogeneous reactions.

Metabolic Pathways and Energetics of the Cell: The concept of energy coupling, aerobic and anaerobic metabolism, photosynthesis and biosynthesis, transport across cell membranes.

Cellular Genetics and Control: Growth and reproduction of a single cell, alteration of cellular DNA, commercial applications.

UNIT - 2

Kinetics of Substrate Utilization. Product Yield and Biomass Production: Growth cycle for batch cultivation and its mathematical modeling, products synthesis kinetics, thermal death kinetics of cells and spores.

UNIT - 3

Transport Phenomena in Microbial Systems: Gas-liquid mass transfer, determination of oxygen transfer rates, mass transfer, surface-area correlations for mechanically agitated vessels, scaling of mass transfer equipment, particulate mass transfer, heat transfer.

UNIT – 4

Design and Analysis of Biological Reactors: The ideal continuous-flow stirred-tank reactor (CSTR), residence time distribution, different types of reactors, relationship between batch and continuous biological reactors. Fermentation technology, product manufacture by fermentation, reactors for biomass production.

Downstream processing, primary, secondary and tertiary products.

UNIT - 5

Production of industrial products, case study of few products. Wastewater engineering. Genetically modified foods.

Suggested Readings:

Biochemical Engineering Fundamentals by J. E. Bailey & D. F. Ollis, McGraw Hill Book Company, 1986.

Biochemical Engineering by H. W. Blanch & D. S. Clark, Marcel Dekker, Inc., 1997.

Bioprocess Engineering (Basic Concepts) by M. L. Shuler & F. Kargi, Prentice Hall of India, 2003. Course Outcome:

M.Tech (FSQM)

2nd Semester

DEPARTMENT OF BASIC AND APPLIED SCIENCES

Course Structure For M. Tech (FSQM); Second semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

2 BAS 521 CC Food Biotechnology 3-0-2 4

BAS 522 CC Food safety and public Health 3-0-0 3

BAS 525 CC Biosensors Design and Applications 3-0-0 3

BAS 523 DSE Research Methodology 3-0-0 3

BAS 527 DSE Advanced Instrumentation for food safety and quality-Part II

2-0-2 3

FBM 523 GE Project Finance 3-0-0 4

FST GE Toxicology of Food and Nutraceuticals 3-0-0 3

BAS 526 AECC Status Paper and Seminar 0-0-2 1

BAS 529 AECC Research Projects 0-0-2 1

Note: The General Electives (GE) courses are offered by Department of Food Technology (FST) and Department of Food Business Management (FBM) and the syllabus of these courses are approved in the PG BOS of respective department.

The courses content/syllabus of other department will remain same as approved by the council as submitted through PG BoS of respective department.

HoD (BAS) also appraised that, the course BAS 525- Biosensors Design and Applications was not offered due to unavoidable circumstances it may be offered in 2nd semester of M.Tech (FSQM) w.e.f. next academemic year i.e. 2019-20. The council considered and approved the same. The syllabus for the various core courses (CC) was finalized during the 4th Meeting of BOS held on July 5, 2019and is given as below:

BAS 522 Food Safety and Public Health Course faculty:

Dr.Vijendra Mishra

Unit – 1

Introduction to food safety and standards, food safety strategies.

Food hazards and contaminations.

Case studies related to: biological (bacteria, viruses and parasites), chemical (toxic constituents / hazardous materials) pesticides residues / environmental pollution / chemicals) and physical factors.

Prevention and control of microbiological and chemical hazards.

Unit 2

Nutrition Labelling,

Traceability studies,

Food Recalls,

Residue monitoring plan,

Case studies.

Unit – 3 Risk analysis and its components,

Cost/benefit analyses in risk assessment,

Ethical perspectives, Cultural differences,

Regulatory mechanisms.

Unit – 4

Risk assessment,

Risk ranking, Structured risk assessment,

Risk Management,

Risk perception and acceptability among different stakeholders, Decision making

Unit - 5 Risk communication, Consistency,

Capacity building and information exchange,

Review processes

Rest Lectures to be used for Presentation of library papers by students

BAS 525 – M.Tech CC

Sensor Design and Applications:: (Credits3-0-0)

Theory:

Unit - 1 SENSORS CHARACTERISTICS: Active and Passive sensors – Static characteristic - Accuracy, offset and linearity, dynamic characteristics – Direct and indirect detect detection –SPR- Physical effects involved in signal transduction.

Unit - 2

NANO ELECTRONICS: Grain size effects on properties of materials, carbon nano tubes (SW & MWCNTs), synthesis methods. Carbon electronics, Nano Structures and Nanodevices, photonic band gap tuning,.

Unit - 3

MEMS FABRICATION: Thin film fabrication, characterization, microelectronic and mechanical systems (MEMS), microsystems fabrication techniques, packaging of MEMS devices, LIGA (LithographieGalvanoformungAbformung).

Unit - 4

SENSOR DEVISES: Types and fabrication of biosensors, industrial applications of Sensors, electronic noses, tongue, SAW-RFID sensors. DNA protein conjugate based sensors, sensors based on molecules.

Unit - 5

SENSORS AND APPLICATIONS:

Applications of nanosciences to nutrients and foods, Food Microstructure, changes during processing, Micro and Nanotechnologies for process control and quality assessment, Biosensors and analysis for functional food safety and analysis, Proteins as transducers and amplifiers, enzyme nanoparticle hybrid sensors, Enzyme activity quenching assays, polyelectrolytic, antibody-antigen interactions, Bio receptors, Ultra-sensitive detection of pathogenic biomarkers.

Suggested Readings:

W. D. Callister, 2007, Materials Science and Engineering: An Introduction, John Wiley & Sons.

Sulabha K. Kulkarni, 2007. Nanotechnology: Principles and Practices, Capital publishing company.

Mick Wilson, KamaliKannangara, Geoff Smith, 2005, Nanotechnology: Basic Science and Emerging Technologies, Overseas press.

Erika Kress-Rogers and Christopher, J.B. Brimelow, 2008, Instrumentation and Sensors for Food Industry, CRC Publications.

Alexei Nabok, 2005, Organic and Inorganic Nanostructures, Artech House Publishers.

KouroshKalantar-Zadeh, Benjamin Fry, 2008, Nanotechnology- Enabled Sensors, Springer.

Tai Ran-Hsu, 2008, MEMS and Microsystems, Design, Manufacture and Nanoscale Engineering, John Wiley & Sons.

Kenneth J. Klabunde, 2001, Nanoscale Materials in Chemistry, John Wiley & Sons

W.Goddard, 2007 Handbook of Nano Science, Engineering and Technology, CRC Press.

Erika Kress-Rogers and Christopher, J.B. 2001. Instrumentation and Sensors for Food Industry, Brimelow, CRC Publications.

Tai Ran – Hsu, 2008. MEMS and Microsystems, Design, Manufacture and Nanoscale Engineering, John Wiley & Sons.

M.Gentili, C. Giovannella, S.Selci, 1994, Nanolithography: A Borderland between STM, EB, IB and X-Ray Lithographies. (NATO ASI Series), Kluwer Academic Publishers.

Raplph et al, 2005, Nanoscale Technology in Biological Systems, CRC Press, Jerome Schultz, Milan Mrksich, Sangeeta N. Bhatia, David J. Brady, Antonio

J. Ricco, David R. Walt, Charles L. Wilkins,2006, Biosensing: International Research and Development, Springer,

George G. (Eds.), 2008, Organic Semiconductors in Sensor Applications, Series: A.; Owens, Róisín M.; Malliaras,,Springer’s Series in Materials Science, Vol. 107.

Natalie P. Praetories and Tarun K. Mandal, 2007, Recent Patents on Drug Delivery& Formulation

BAS 523 Research Methodology

(Credit 3+0+0=3)

Course Objectives:

To expose to various research methods and statistical tools required to analyze the experimental data in food research and industry.

Course Contents: Theory:

Unit No. Contents

1 Introduction: Nature and objective of research, criteria of good research, scientific approach to research, limitations of applying scientific methods, Ethical issues in research, IPR.

2 Research process, Identification and formulation of a research problem, Steps involved in preparing research proposal. Research Design: exploratory, descriptive, and experimental.

Probability and Probability distributions: Different Approaches of probability, addition rule & multiplication rule of probability, conditional probability, Bay’s theorem, Binomial, Poisson and Normal distributions.

3 Data and data types, Data collection Methods: Observations, Survey, Interview and Questionnaire. Data Presentation and Analysis: diagrams and graphs, measures of central tendency, dispersion, skewness and kurtosis. Measurement and Scaling Techniques.

Inferential Statistics – estimation, type-I and type-II error, testing of hypothesis, test of significance, t-test, Z-test, F-test, Chi-Square test, ANOVA.

Design of Experiments: CRD, RBD and LSD.

4 Sampling: Introduction, concept of population, Law of statistical regularity, Law of large numbers, Census Enumeration, Sampling and sampling techniques.

Statistical Quality Control: Quality control charts- p-chart, c-chart, X bar charts, R charts, σ charts, process under control and specification limits, process out of control, warning limits, control limits. Benefits & Limitations of Statistical Quality Control. Acceptance Sampling

5 Simple Linear Regression and Correlation: Lines of regression, Karl Pearson’s Correlation coefficient, Rank correlation.

Report Writing and Presentation: framework of reports, types of reports.

Note: -- Practical aspects of various statistical techniques were discussed with the students.

Suggested Readings:

1. Gupta, C.B.,An Introduction to Statistical Methods, 23rd Edition, Vikash Publications.

2. SC, Gupta & VK, Kapoor., Fundamentals of mathematical Statistics: A modern approach, (2000), Sultan Chand & Sons.

3. Dowdy, S., Wearden, S. and Chilko, D., Statistics for Research, Wiley series (2004).

4. Walpole, R.E., Myers, R.H., Myers, S.l. and Ye, K., Probability and Statistics for Engineers and Scientists, Pearson Education (2002).

5. D. N. Elhance., Fundamentals of Statistics, KitabMahal (1984). 6. C.R., Kothari, Research Methodology, New Age International (2009). 7. Priyaranjan Dash, Research Methodology with SPSS,Vrinda Publications (P)

Ltd. (2011) 8. R. Panneerselvam, Research Methodology, PHI (2010).

BAS 521: Food Biotechnology (Credit 3+0+0=3) Semester II

Theory

Unit 1:

Basics principles, methods and Application of Recombinant DNA technology (Restriction enzymes, Vectors: Plasmids, Yeasts and Viral vectors, Basic concepts of Cloning, PCR, Selection and Screening of Recombinants etc).

Unit 2:

Biotechnology and its importance in food safety,Application of genetics to food production,GM foods (Golden Rice, herbicide resistant crops, pesticide resistant crops etc).

Unit 3:

Principles and methods in downstream processing of food products. Bacterial starter culture, Methods of inoculum, and medium preparation, slurry processing and product isolation.

Unit 4:

Technological aspects of industrial production of beer, wine, food enzymes(amylase, pectinase, proteases) organic acids, amino acids, vitamins, antibiotics, baker's yeast, single cell protein. Fermented food: origin, scope and development, sourkraut, yoghurt, cheese, miso, tempeh, idli, dosa, Production of food flavour, food colour.

Unit 5:

Application of biotechnology for disposal of effluents/wastes from food industry, Regulatory and social aspects of biotechnology of foods.

Practicals (8-10 practicals to be taken up)

1. Isolation of genomic DNA from E. coli. 2. Qualitative and quantitative estimation of nucleic acid (Gel electrophoresis/ spectrophotometry) 3. Isolation of plasmid DNA. 4. Restriction digestion of DNA. 5. PCR amplification of DNA. 6. Preparation of competent cells 7. Transformation of DNA in E. coli strain 8. Selection and screening of transformants. 9. Preparation of starter culture 10. Fermentation of alcohol/ yoghurt/ vinegar. 11. Production of amylase/pectinase/proteases/biocolor by fermentation.

Suggested Readings:

1. Perry Johnson-Green. Introduction to Food Biotechnology. CRC Press. 2. Anthony Pometto, KalidasShetty, GopinadhanPaliyath, and Robert E. Levin. Food Biotechnology.

Taylor and Francis. 3. Bains W. 1993, Biotechnology from A to Z, Oxford Univ. Press, Oxford. 4. Crueger, W. and Crueger A. 1984. Biotechnology: A Textbook of Industrial 5. Microbiology. Science Tech. Madison, USA. 6. Joshi, V.K. and Pandey, A. Ed. 1999. Biotechnology. Food Fermentation, (2 Vol. set). Education

Publ. New Delhi. 7. Knorr, D. 1982. Food Biotechnology. Marcel Dekker, New York. Student will have an understanding of recent developments in a specialised area of food science and food

microbiology and food biotechnology. Student will demonstrate an understanding of the modern biological technologies and the methods

involved in generating them. They shall be able to appreciate the relevance of biotechnology, its role and relevance to food science and its contribution to the society.

Students shall develop an understanding and reasoning on the benefits and challenges in adopting GMO’s and modified foods and related regulations by standard regulatory authorities.

Student will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes.

Student will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and biotechnology.

M.Tech (FSCM)

AES 524 Environmental sustainability in food sector (2-0-0 = 2)

AES 524 sustainable food systems (2-0-0 = 2) Objectives:

To introduce the ‘food systems’ thinking and the multifaceted set of issues that are connected through food.

To develop an understanding of approaches to make food systems sustainable

Course outcome: Understanding of food systems and

challenges in achieving sustainable food systems

Understanding of lifecycle thinking, assessment and foot printing methods

Unit I Ecology and environment – Ecosystems, food chains; Ecological footprint – carrying capacity of earth. Unit II Sustainability: Concept of sustainability, Dimensions of sustainability- Economic, Environmental and social. Environmental Sustainability in the context of agriculture and food sector Unit III Challenges for food production: Climate change-Effects of climate change, Agricultural greenhouse gases; Global freshwater resources- Concept of virtual water, water footprints; Fossil fuel; Livestock – Meat production, factory farming, environmental impacts Unit IV Environmental Impact of Food supply chain - Impact of production of raw materials- Agriculture, animal production, fisheries; Processing – Electricity and thermal energy, water, solid waste; Packaging and Transport – impact of refrigerated supply chain. Unit V Life cycle assessment (LCA): The LCA process, Key principles of LCA, Methodology, Application of LCA to food systems: LCA of vegetables and fruits. Carbon footprinting. Suggested readings 1. Handbook of Sustainability for the Food Sciences (2012) By Rubén O. Morawicki. Publisher - Wiley Blackwell 2. Sustainability in the Food Industry (2012)edited by Cheryl J. Baldwin. Publisher - Wiley Blackwell

Unit I Overview of food system challenges – Food systems, Issues and concerns, environmental change, interface withsocietal and health concerns; the relationship between food, culture, ethics and social norms. Unit II Environmental impacts of food: Impact on water resources, land-use and biodiversity, fish stocks and marine habitats. Unit III Food systems and greenhouse gas emissions – Contribution of agricultural emissions, transport, storage and packaging; Reduction of food related GHGs. Impacts of climatic andenvironmental change onfood systems. Unit IV Environmental impacts of livestock production, Animal welfare issues, Use of antibiotics in livestock production andRisk of Antibiotic resistance in humans. Unit V Introduction to LCA, Carbon footprinting, The value and limitations of lifecycle assessment. Suggested readings 1. Handbook of Sustainability for the Food Sciences (2012) By Rubén O. Morawicki. Publisher - Wiley Blackwell 2. Sustainability in the Food Industry (2012)edited by Cheryl J. Baldwin. Publisher - Wiley Blackwell

AES 511 Pre and Post Harvest Management of Fresh Horticultural produce 3+0+2=4

Unit 1

Introduction of postharvest technology (India and abroad)

Introduction of integrated postharvest management

An overview of postharvest losses in fruits and vegetables

Types of losses

Effect of pre-harvest factors (soil, water, climatic factors etc.) on the quality of fresh horticultural produce

Postharvest biology of horticultural crops

Maturity, Maturity indices, ripening and senescence

Harvesting and harvesting systems

Unit 2

Effects of temperature on postharvest life of horticultural produce(impact of temperature, cooling of produce, methods of cooling)

Storage atmosphere (oxygen & carbon di oxide, storage in plastic films, hypobaric storage, ethylene in storage

Unit 3

Safety and hygiene, sanitation

On farm food safety for fresh produce

Evaluation and management of Quality

Energy management in postharvest technology procedures

Unit 4

Packing house unit operations

Preparation for market

Measuring quality

Evaluation and management of quality

Methods for determining quality of fresh commodities

Export regulations and requirement for selected fresh fruits - banana, pomegranate, citrus, citrus, mango, guava, apples, lichi and selected fresh vegetables of national importance – lady finger, chillies, snow peas.

Practical

1. Estimation of shelf life of packaged fruits and vegetable

2. Water activity 3. Application of artificial ripening agents for fruits 4. Colour assessment 5. Estimation of Titrable acidity, TSS, Ascorbic acid, Sugar, pH 6. Enzymatic studies: polyphenol oxidase 7. MAP:Packaged food gas estimation 8. Industrial visit

Suggested Readings:

RoberstonG.L. 2006. Food Packaging: Principles and Practice. Taylor and Francis. Mattsoon B. and Sonesson U. 2000Environment-friendly food processing. Woodhead

Publishing ltd. Ahevenainen R. 2003. Novel Food Packaging Techniques. WoodheadPublishing Ltd. J. F. Hanlon, R. J. Kelsey, and H. R. Forcinia,1985 Handbook of Packaging Engineering, 3d ed.,

Technomic Publishing, Basel. FAO – Postharvest Management/ Prevention of loss Postharvest Technology of Horticultural Crops by Adel Kader Postharvest by R. Wills, B. McGlasson, D. Graham, and D. Joyce Fruits and Vegetable Preservation : Principles and Practices by R.P. Shrivastava and Sanjeev

Kumar Postharvest Physiology, Handling and Utilization of Tropical and Sub-Tropical Fruits and

Vegetables by E.B. Pantastico Postharvest Technology of Fruits and Vegetables by L.R. Verma IIHR-ICAR document on postharvest losses

CURRICULLUM STRUCTURE AND DETAILED SYLLABI

of

MASTER OF TECHNOLOGY

(Food Safety and Quality Management)

Curriculum Structure of M. Tech. Programme in Food Safety and Quality Management (FSQM) Course Structure For M. Tech (FSQM); First Semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

1 BAS 511 CC Food Chemistry and Biochemistry 3-0-2 4

BAS 512 CC Basics of Food Safety 3-0-2 4

BAS 513 CC Advanced Food Microbiology 3-0-2 4

BAS 514 DSE Advanced Instrumentation for food safety and quality

3-0-2 4

ENG 512 FST 516

GE (One elective course to be chosen by students)

Advanced Food packaging Flavour Technology

3-0-0 3

FBM 512

AECC Management Process and Organizational Behaviour

3-0-0 3

FBM 513

SEC/MOOC Entrepreneurship Development

2-0-0 2

BAS 515 AECC Status Paper and Seminar 0-0-2 1

BAS 519 CC Research Projects 0-0-2 1

Total Credits 26

Course Structure For M. Tech (FSQM); Second Semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

2 BAS 521 CC Food Biotechnology 3-0-2 4

BAS 522 CC Food safety and public Health 3-0-0 3

BAS 525 CC Biosensors Design and Applications 3-0-0 3

BAS 523 DSE Research Methodology 3-0-0 3

BAS 527 DSE Advanced Instrumentation for food safety and quality-Part II

2-0-2 3

FBM 523

GE Project Finance

3-0-0 4

FST GE Toxicology of Food and Nutraceuticals 3-0-0 3

BAS 526 AECC Status Paper and Seminar 0-0-2 1

BAS 529 AECC Research Projects 0-0-2 1

Total Credits 25

Course Structure For M. Tech (FSQM); Third Semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

3 - AECC Industry Internship 0-0-24 12

BAS 531 DSE Project 0-0-12 6

AES 500 CC Village Adoption 0-0-4 2

Total Credits 20

Course Structure For M. Tech (FSQM); Fourth Semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

4 BAS 541 DSE Research Project 0-0-30 15

Total Credits 15

Total Credits for Food Safety Quality Management (FSQM):86

DETAILED CURRICULUM: CORE COURSES OFFERED BY DEPARTMENT OF BASIC AND APPLIED SCIENCES

Semester-1

BAS511 FOOD CHEMISTRY AND BIOCHEMISTRY 3-0-2=4

Unit-1. (6 Hrs)

Introduction to food chemistry. Water: Structure of pure water systems, H-bonding, Properties of water and ice, association and dissociation of water molecules, water-solute interactions in aqueous solutions: bound and free water, interaction of water with ions, ionic groups, neutral groups and non polar molecules. Water activity and relative vapour pressure. Phase transition of food containing water. Technological aspects of water – freezing, air drying and lyophilisation. Quality parameters of drinking and used water. Significance of water in food industries.

Unit-2. (6 Hrs)

Carbohydrates: Monosaccharide, Disaccharide, Oligosaccharides, Polysaccharides. Difference between alpha and beta glucopyranose. Significance of anomeric hydroxyl group in maltose, starch, cellulose, dextrans, dextrin. Chemical reactions with acids, alkali, oxidation-reductions, amines. Modified food starch systems. Polysachharides: amylose, amylopectin, starch, gums, seaweed polysachharides, cellulose, hemicellulose. Dietary fibre and carbohydrate digestibility

Unit-3. (6 Hrs)

Lipids: Physicochemical properties of lipids, classification of lipids: saturated and unsaturated fatty acids, phospholipids, sphingolipids , cerebrosides, gangliosides. Chemical deterioration of lipids: Hydrolytic and oxidative reactions, Lipid oxidation, Lipid processing: refining, neutralisation, bleaching, deodorization, blending, and hydrogenation. Quality parameters of oils and fats: significance and determination.

Unit-4. (6 Hrs)

Structural and functional properties of proteins, nutrition and antinutrional factors in proteins, Physicochemical properties of amino acids, processing induced physical, chemical and nutritional changes in proteins. Chemical and enzymatic modifications of proteins. Enzymes: Enzymes as biocatalyst, Use of Exogenous enzymes in foods- Carbohydrate and lipid transforming enzymes, Enzymes transforming proteins; Environmental influence on enzyme action- Temperature, pH, and water relation on enzyme

activity; Enzymes endogenous to foods and their control- Enzyme activities related to colour, flavour and textural quality of food.

Unit-5 (6 Hrs)

Vitamins: Structure and general properties, stability and modes of degradation, bioavailability and analytical methods of fat and water soluble vitamins.

Practical (20 hrs)

1. Determination of water activity in food samples using dew-point instrument

2. Determination of iodine value in oils and fats 3. Determination of peroxide value in oils and fats 4. Determination of saponification value in oils and fats. 5. Determination of free fatty acid value in oils and fats. 6. Quantitative determination of proteins in food by biuret

method. 7. Determination of lipase activity by titration 8. Determination of reducing sugars by DNSA method. 9. Determination of gluten content in wheat flour. 10. Analysis of iron in foods

Suggested Readings:

Reference:

1. deMan JM. Principles of Food Chemistry. Springer Science & Business Media; 2013:529.

2. Fennema’s Food Chemistry, Fourth Edition. CRC Press; 2007:1160. Available at:

3. Belitz H-D, Grosch W, Schieberle P. Food Chemistry. Springer Science & Business Media; 2009:1070.

4. Biochemistry of Food-Third Edition; Edited by Michael Enskin & Fereidon Shahidi Academic Press.

5. Food Biochemistry & Food Processing-Second edition Benzamin K. Simpson, Wiley Black well.

6. Latest FSSAI and Codex Manual and Monographs.

BAS 512 BASICS OF FOOD SAFETY 3-0-2=4

Theory Unit 1 What is safe food? Difference between safety and quality of food, Food safety issues: Adulterants and Contaminants. Adulterants: Intentional and Unintentional contaminants, Classification of contaminants (Physical, Chemical and Biological), What are residues; units for measurement of residues.

Unit 2 Physical contaminants and sources, Chemical contaminants: Pesticides: Classification of pesticides, pesticides in food chain,

sources of pesticides, regulations. Antibiotics and veterinary drugs: Classification, sources, antibiotics in food chain, sources of antibiotics and veterinary drugs. Environmental chemicals and pollutants: Poly-aromatic hydrocarbons and polychlorinated biphenyls, Heavy metals, Preventive organic pollutants, presence of environmental chemicals in food chain. Factors for existence of pesticides

Unit 3 Mycotoxins: Type, sources, foods containing mycotoxins; Natural Toxins in foods from plants, animals and marines; Allergens, Antinutritional factors. Food safety issues from Food processing: Polyaromatic hydrocarbons, polyaromatic amines, Nitrosamines, Maillard reaction products, Acrylamide: formation, occurrence, toxicity; Food irradiation. Food packaging and safety issues: Packaging compatibility studies, storage and shelf-life studies and enhancement of shelf life. Unit 4 Fortified foods, functional foods, unique features, food safety issues. Food Additives: preservatives, antioxidants, artificial sweeteners, coloring agents, flavouring agents and flavour enhancers: Toxic effects and regulations

Unit 5 Food toxicity, Manifestation of toxic effects, Dose response: LD50, LC50, ADI, TDI, NOEL, setting for MRL values. Unit 6 Analytical methods used for determination of residues of various contaminants in food, New analytical method development, Analytical method validation for different parameters, Sample preparation techniques for determination of residues.

Practical

1. Determination of argemone oil in mustard oil. 2. Identification of synthetic milk. 3. Fatty acid profiling to determine contamination of

hydrogenated oil in ghee. 4. Determination of sugar adulteration in honey. 5. Determination of extraneous matter in sample of wheat. 6. Determination metanil yellow adulteration in snack foods.

Suggested Readings:

1. Branen A.L., Davidson P.M. and Salminen 1990. Food Additives. Marcel Dekker.

2. Concon J.M. 1988. Food Toxicology - Principles and Concepts. Marcel Dekker.

3. Hathcock J.N. (Ed.). 1982. Nutritional Toxicology. Vol. I. Academic Press.

4. Rechcigl M. Jr. (Ed.). 1983. Handbook of Naturally Occurring Food Toxicants. CRC Press.

5. Shabbir S. 2007. Food Borne Diseases. Humana Press. 6. Steven T. 1989. Food Toxicology: A Perspective on

Relative Risks. Marcel Dekker. 7. Tweedy BG.1991. Pesticide Residues and Food Safety,

Royal Society of Chemistry.

BAS 513 ADVANCED FOOD MICROBIOLOGY 3-0-2=4

Theory

Unit 1 Food Contamination, Spoilage and Preservation

Microbial spoilage: contaminants, types and control measures (fruits and vegetables, fresh meats and poultry, processed meats and sea foods, milk and dairy products, miscellaneous food products: eggs, breads, pickles, beer, wine, cereals and flour, dehydrated foods) during handling and processing, food preservation (thermal and non-thermal techniques).

Unit 2: Food Borne Diseases

Food borne pathogens, pathophysiology and their public health impact (Bacteria, Viruses, Parasites, Prions), Trends in food borne diseases and implications, Methods of disease transmission, Emerging food-borne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella enterica, Campylobacter, Yersinia enetrocolitica, Cronobacter sakazakii, Avian flu H1N1),

Unit 3: Beneficial Microorganisms

Microbial food fermentations, Pre and probiotics cultures: Successful characteristics, development of commercial symbiotic products.

Unit 4: Analytical Techniques in Food Microbiology

General Techniques of food micro-organisms: Conventional methods for detection of microbes in food (TPC/APC, Microscopy, membrane filters, DEFT, MPN), Newer and rapid methods for qualitative and quantitative assay of microbes in food (PCR, Real time PCR, EMA-PCR, RFLP, AFLP, PFGE; Immunological methods- Serotyping, ELISA, IMS, Biosensors, Impedance, Flow cytometry).

Unit 5: Screening and Enumeration of spoilage

microorganisms

Screening and Enumeration of spoilage microorganisms in food (E. coli O157:H7, Salmonella typhimurium, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus), Microbes: as test organisms: as hygiene indicators, as sensors.

Practical

1. Introduction to Basic Microbiology Laboratory Practices, Sterilization, Media preparation.

2. Culturing and Sub-Culturing of microorganisms. 3. Staining and Microscopic examination of bacteria, and

yeast and molds. 4. Evaluation of microorganism in raw and processed

products by standard plate count/TPC and TYC. 5. Detection of coliforms by MPN method, confirmed and

completed tests. 6. Study of factors influencing growth of microorganisms.

-Effect of pH/Temperature/oxygen 7. Determination of effects of various preservatives on the

suppression of microbial growth. 8. Determination of effects of antibiotics on the suppression

of microbial growth. 9. Development of probiotics in the laboratory

Detection of common dairy pathogen dairy/meat products (E. coli/ B. cereus/ Salmonella/ Listeria) by rapid detection techniques.

Suggested Readings:

1. Adams M. 2006, Emerging Food-borne Pathogens. Woodhead Publishing Series in food Science, Technology and Nutrition)

2. Adams MR & Moss MO.2000, Food Microbiology. Panima.

3. Harrigan W. 2003. Laboratory Methods in Food Microbiology. University of Reading, UK, Elsevier.

4. James MJ, Loessner MJ and David A. 2005, Modern Food Microbiology. 7t Ed. Golden Food Science Text Series.

5. Pederson CS. 1979, Microbiology of Food Fermentations. AVI Publ.

6. Roberts R.2002 Practical Food Microbiology. Blackwell Publ.

BAS 514 ADVANCED INSTRUMENTATION FOR FOOD SAFETY 3-0-2=4

AND QUALITY- PART I

Theory

Unit 1 Spectroscopic Techniques: UV-visible, FT-IR, Fluorescence and phosphorescence, Principle, Theory, Instrumentation, Applications, reflectance spectrophotometery

Unit 2 Spectroscopic Techniques: Atomic Absorption spectroscopy, ICP-Atomic Emission spectroscopy: Principle, Theory, Instrumentation, Applications. Unit 3 Principle, theory & instrumentation of X-ray Defractometer, X ray fluorescence, NMR

Unit 4 Thermal Methods of Analysis: DSC, TGA: Principle, Theory, Instrumentation and applications.

Unit 5: Sensory Methods of Evaluation; Moisture by Karl-Fischer Titrator/NIR Moisture Meter; Water activity measurement, Refractometry and Polarimetry.

Practicals

1. Determination of caeffein & Benzoic acid in soft drink by UV-VIS Spectrophotometer

2. Determination of metal ions by Spectrophotometer 3. Food analysis by FTIR 4. Functional group identification by FTIR 5. Atomic absorption spectrophotometric determination of

lead and cadmium in vegetables. 6. Determination of metal ions in food products by ICP-OES

method – Preparation of sample 7. Determination of metal ions in food products by ICP-OES

method – Analysis by ICP-OES 8. Analysis of food samples by DSC – Glass transition

temperature, melting, crystallization, & oxidation 9. TGA analysis of Food samples

Suggested Readings

1. Clifton M &Pomeranz Y. 1988. Food Analysis - Laboratory Experiments. AVI Publ.

2. Gruenwedel DW & Whitake JR. 1984. Food Analysis Principles and Techniques. Vol. I. Physical Characterization. Marcel Dekker.

3. Gruenwedel DW & Whitaker JR. 1984. Food Analysis Principles and Techniques. Vol. II. Physicochemical Techniques. Marcel Dekker.

4. Gruenwedel DW & Whitaker JR. 1984. Food Analysis Principles and Techniques. Vol. III. Biological Techniques. Marcel Dekker.

5. Gruenwedel DW & Whitaker JR. 1984. Food Analysis

Principles and Techniques. Vol. IV. Separation Techniques. Marcel Dekker.

6. Leenheer AP, Lambert WE & van Bocxlaer JF. 2000. Modern Chromatographic Analysis of Vitamins. 3rd Ed. Marcel Dekker.

7. Nollet LML. 1986. Handbook of Food Analysis. Vol. I. Marcel Dekker.

FBM 512 MANAGEMENT PROCESS AND ORGANIZATIONAL BEHAVIOUR

3-0-0=3

Unit -I Concept, Nature, Scope and Functions of Management; Levels of Management; management Vs administration, process, skills and roles of a manager, Social responsibility of Business. Evolution of Management Thought-System & Contingency Approach. Unit -II Planning: Meaning, Significance, Types, process; Organizing-concept, types, Delegation of Authority, Organization Design & Structure Unit -III Decision Making- Concept, process, Types of decisions; Management by Objectives; Bounded Rationality. Communication- meaning, process; Motivation, Leadership. Controlling- Nature and Process of Control, Control Techniques. Unit-IV Individual Behaviour: Perception and Attribution: Concept of attitude; formation of attitude; factors determine formation of attitude, attitude measurement; attitude change. Definition and meaning of perception; perceptual process; factors influencing perception. Group Dynamics : The concept of groups, kinds and functions of groups, formal and informal groups, group cohesiveness, transactional analysis. Unit -V Conflict and Change: Meaning and Process of conflict; causes, sources, consequences of conflict; conflict resolution strategies. Kind of change; Identification of the problem and implementation of change: resistance to change; overcoming resistance to change.

Suggested Readings 1. Robbins and Coulter, Management; Prentice Hall of India 2. Robert Kreitner, Management Theory and Applications;

Cengage 3. Ricky W. Griffin, Management; Biztantra 4. Richard Daft, Principles of Management; Cengage Learning

5. Dr. Neeru Vashishth, Principles of Management; Taxman’s 6. Luthans Fred- Organizational Behaviour, Tata McGraw Hill 7. Robbins Stephen P. - Organizational Behaviour, Pearson

Education, 12thEdition

FBM 513 ENTREPRENEURSHIP DEVELOPMENT 2-0-0=2

Unit-I Significance of Entrepreneur & Entrepreneurship Development in Economic Development; Characteristics, qualities and pre-requisite of entrepreneur; new generation of entrepreneurship vs social entrepreneurship, women entrepreneurship, tourism entrepreneurship, contemporary issues in family business. Unit-II Methods and procedures to start and expand one’s own business; environmental factors affecting success of a new business; reasons for the failure and problems for new business. Unit-III Preparation of Feasibility Reports; Project Reports; Market Potential Measurement, Economic, Technical, Financial, Marketing and Managerial Feasibility of Project, Preparation of Detailed Project Report.. Unit-IV Pitching, Elevator pitching, Angel investors, venture capital funds, Incubators and its roles, Student start up, technopreneurs, social entrepreneurs and it’s distinct advantage, Working capital estimation, policy & programmes and agencies promoting entrepreneurship –KVIC, NABARD, NSIC, SIDBI, EDII, NIESBUD, DIC etc. Unit-V Legal issues, environmental clearance, quality standards, government stores purchase schemes (e-tender process), exemption from income tax, industrial parks & food park.

Suggested Readings 1. S.S Nadkarni Development New Entrepreneurs, EDLI, Ahmedabad. 2. N.P. Singh : Entrepreneur V S. Entrepreneurship Asian Society for ED. 3. Desai Vasant- Dyanamics of Entrepreneurial Development and Management. HPH. 4. Khannka S. S, “Entrepreneurial Development”, S. Chand and Co., New Delhi. 5. Ahuja B.N, “SSIs in India”, Varma Brothers, New Delhi.

ENG 512 ADVANCED FOOD PACKAGING 3-0-0=3

UNIT 1:

Introduction to food packaging: functions of packaging and package environments. Shelf life of packaged foods: factors controlling shelf life and its estimation. Packaging material characteristics and its properties (Mechanical, optical and barrier properties).

UNIT 2:

Modified Atmosphere Packaging (MAP): Principles, gases used in MAP and methods for creating MA conditions, factors affecting MAP and design of MAP. Modified Atmosphere Packaging

(MAP) for fresh cut produce. Controlled atmosphere storage (CAS).

UNIT 3:

Retort packaging foods, pillow pouch packaging, shrink wrapping Packaging, aseptic packaging of foods, Active and intelligent packaging: introductions. Ethylene and moisture regulation in packaging of fresh fruits and vegetables.

UNIT 4:

Edible and Biodegradable packaging. Antimicrobial food packaging: introduction, antimicrobial agents and factors affecting its effectiveness. Non-Migratory Bioactive Polymers (NMBP) in food packaging: introduction, advantages and limitations

UNIT 5:

Packaging of fresh fruits and vegetables, cereals, snack foods, bakery, confectionary and dairy products.

Suggested Readings: Crosby, N.T., Food Packaging Materials. Applied Science

Publishers, London. Palling, S.J. (ed), Development in Food Packaging.

Applied Science Publishers Ltd., London. Raija Ahvenainen., Novel Food Packaging Techniques.

CRC Press. Gordon L. Robertson. Food Packaging: Principles and

Practice. CRC press

FST 516 FLAVOUR TECHNOLOGY 3-0-0=3

UNIT – I

Fundamentals of flavour, Flavor and Taste Perception, Anatomy

of Taste, Chemesthesis and Chemesthetic Responses, Tactile

Response, Olfaction and Anatomy of Olfaction, Aroma

Compounds, Classification of food flavor, flavour profile, factors

affecting flavours, Off-Flavours and Taints in Foods, bioflavour

and reconstituted flavour.

Unit – II

Flavoring Materials: Natural Flavoring, Essential Oils, Oleoresins,

Fruit, Fruit Juices, and Concentrates, Aromatic Vegetables.

Flavoring Materials Made by Processing: Natural Products by

Roasting, Enzymatically Derived Flavorings, Enzyme Modified

Butter/Butter Oil, Enzyme-Modified Cheese, General Processes,

Fermentation, Yeasts, Dried Inactive Yeast powder, Flavors Made

by Pyrolysis, Biotechnology to Produce Flavoring Production of

Natural Flavoring Materials by Enzymatic and Microbial Action.

Unit – III

Flavour intensifiers/Potentiators: Traditional Flavor Potentiators in

Foods, Yeast Extracts, Hydrolyzed Vegetable Proteins, MSG and

5′-Nucleotides Added to Foods, Table Salt as a FlavorPotentiator,

Toxicity of MSG and 5′-Nucleotides, Monosodium Glutamate –

Nucleotides, Other Potentiators - Umami Tasting Glutamate

Conjugates, Alapyridaine, Sweetness Potentiators, Maltol and

Ethyl Maltol, Cyclic Enolones; Chemistry and technology of

various flavour intensifiers.

Unit – IV

Process Flavors: Effect of processing on flavor compounds, Non

enzymatic browning, heat reaction flavours. Changes in Food

Flavor Due to Processing: The Maillard Reaction, Pathways of

Maillard Reaction, Factors Influencing, Kinetics of the Maillard

Reaction, Flavors from Lipids, Deep Fat Fried Flavor, Lactones,

Secondary Reactions, Flavors Formed via Fermentation. Effect of

storage, processing, transportation and environmental conditions

on flavour components

Unit – V

Flavour encapsulation and stabilization: Principles and techniques

of flavour encapsulation, types of encapsulation, factors affecting

stabilization of encapsulated flavour and their applications in food

industry, Packaging and flavour compounds interaction. Flavour

Production, Liquid Flavourings, Emulsions, Beverage Emulsions,

Baker’s Emulsions, Dry Flavourings Extended or Plated Flavours,

Cyclodextrins, Starch, Phase Separation/Coacervation Processes,

Dehydration Processes

Unit – VI

Sample Preparation and Principles and methods of Aroma

Isolation, Analysis of Aroma Isolates, Mass Spectrometry,

Electronic Noses. Taste Compounds, Flavour Analytical Testing

Methods of analysis, scoville heat units. Flavour Legislation and

Rules, Legislation Limiting the Use of Flavour Compounds,

Labelling of Food Flavourings.

Suggested Reading:

Gary Reineccius, Flavor Chemistry and Technology. CRC

Press/Taylor & Francis, Boca Raton. 2006

Source Book of Flavors, 2nd Ed. 1994, G. Reineccius, Ed.,

Chapman and Hall, New York, 928 pp.

Flavor Measurement. 1993, C. T. Ho& C. Manley Ed., Marcel

Dekker Inc. IFT Basic Symposium Series, 379 pp.

Flavor Chemistry: Trends and Developments. 1989 R.

Teranishi, R.G. Buttery and F. Shahidi, Eds. American

Chemical Society, Washington, D.S. 246 pp.

Flavor Science: Sensible Principles and Techniques, 1993,

Acree and Teranishi, Eds. American Chemical Society

Publishers.

Course Structure For M. Tech (FSQM); Second semester

Sem. Course code

Course type (CC/AECC/SEC/GE/DSE)

Subject Name L-T-P Total Credits

2 BAS 521 CC Food Biotechnology 3-0-2 4

BAS 522 CC Food safety and public Health 3-0-0 3

BAS 525 CC Biosensors Design and Applications 3-0-0 3

BAS 523 DSE Research Methodology 3-0-0 3

BAS 527 DSE Advanced Instrumentation for food safety and quality-Part II

2-0-2 3

FBM 523

GE Project Finance

3-0-0 4

FST GE Toxicology of Food and Nutraceuticals 3-0-0 3

BAS 526 AECC Status Paper and Seminar 0-0-2 1

BAS 519 AECC Research Projects 0-0-2 1

BAS 521: FOOD BIOTECHNOLOGY 3-0-2=4

Theory

Unit 1:

Basics principles, methods and Application of Recombinant DNA technology (Restriction enzymes, Vectors: Plasmids, Yeasts and Viral vectors, Basic concepts of Cloning, PCR, Selection and Screening of Recombinants etc).

Unit 2:

Biotechnology and its importance in food safety, Application of genetics to food production, GM foods (Golden Rice, herbicide resistant crops, pesticide resistant crops etc). Risk assessment of GM foods.

Unit 3:

Principles and methods in downstream processing of food products. Bacterial starter culture, Methods of inoculum, and medium preparation, slurry processing and product isolation.

Unit 4:

Technological aspects of industrial production of beer, wine, food enzymes(amylase, pectinase, proteases) organic acids, amino acids, vitamins, antibiotics, baker's yeast, single cell protein. Fermented food: origin, scope and development, sourkraut, yoghurt, cheese, miso, tempeh, idli, dosa, Production of food flavour, food colour.

Unit 5:

Application of biotechnology for disposal of effluents/wastes from food industry, Regulatory and social aspects of biotechnology of foods.

Practicals (8-10 practicals to be taken up)

12. Isolation of genomic DNA from E. coli. 13. Qualitative and quantitative estimation of nucleic acid (Gel

electrophoresis/ spectrophotometry) 14. Isolation of plasmid DNA. 15. Restriction digestion of DNA. 16. PCR amplification of DNA. 17. Preparation of competent cells 18. Transformation of DNA in E. coli strain 19. Selection and screening of transformants. 20. Preparation of starter culture 21. Fermentation of alcohol/ yoghurt/ vinegar. 22. Production of amylase/pectinase/proteases/biocolor by

fermentation.

Suggested Readings:

8. Perry Johnson-Green. Introduction to Food Biotechnology. CRC Press.

9. Anthony Pometto, KalidasShetty, GopinadhanPaliyath, and Robert E. Levin. Food Biotechnology. Taylor and Francis.

10. Bains W. 1993, Biotechnology from A to Z, Oxford Univ. Press, Oxford.

11. Crueger, W. and Crueger A. 1984. Biotechnology: A Textbook of Industrial

12. Microbiology. Science Tech. Madison, USA. 13. Joshi, V.K. and Pandey, A. Ed. 1999. Biotechnology. Food

Fermentation, (2 Vol. set). Education Publ. New Delhi. 14. Knorr, D. 1982. Food Biotechnology. Marcel Dekker, New

York.

BAS 522 FOOD SAFETY AND PUBLIC HEALTH 3-0-0=3

Unit – 1

Introduction to food safety and standards, food safety strategies.

Food hazards and contaminations.

Case studies related to: biological (bacteria, viruses and parasites), chemical (toxic constituents / hazardous materials) pesticides residues / environmental pollution / chemicals) and physical factors.

Prevention and control of microbiological and chemical hazards.

Unit 2

Nutrition Labelling,

Traceability studies,

Food Recalls,

Residue monitoring plan,

Case studies.

Unit – 3

Risk analysis and its components,

Cost/benefit analyses in risk assessment,

Ethical perspectives, Cultural differences,

Regulatory mechanisms.

Unit – 4

Risk assessment,

Risk ranking, Structured risk assessment,

Risk Management,

Risk perception and acceptability among different stakeholders, Decision making

Risk communication, Consistency,

Capacity building and information exchange,

Food Safety Awareness among Food Business Operators (FBO’s).

Review processes

Rest Lectures to be used for Presentation of library papers by students

BAS 523 RESEARCH METHODOLOGY 3-0-0=3

Theory:

Unit 1:

Introduction: Nature and objective of research, criteria of good research, scientific approach to research, limitations of applying scientific methods, Ethical issues in research, IPR.

Unit 2:

Research process, Identification and formulation of a research problem, Steps involved in preparing research proposal. Research Design: exploratory, descriptive, and experimental.

Probability and Probability distributions: Different Approaches of probability, addition rule & multiplication rule of probability, conditional probability, Bay’s theorem, Binomial, Poisson and Normal distributions.

Unit 3:

Data and data types, Data collection Methods: Observations, Survey, Interview and Questionnaire. Data Presentation and Analysis: diagrams and graphs, measures of central tendency, dispersion, skewness and kurtosis. Measurement and Scaling Techniques.

Inferential Statistics – estimation, type-I and type-II error, testing of hypothesis, test of significance, t-test, Z-test, F-test, Chi-Square test, ANOVA.

Design of Experiments: CRD, RBD and LSD.

Unit 4:

Sampling: Introduction, concept of population, Law of statistical regularity, Law of large numbers, Census Enumeration, Sampling and sampling techniques.

Statistical Quality Control: Quality control charts- p-chart, c-chart, X bar charts, R charts, σ charts, process under control and specification limits, process out of control, warning limits, control limits. Benefits & Limitations of Statistical Quality Control. Acceptance Sampling

Unit 5:

Simple Linear Regression and Correlation: Lines of regression, Karl Pearson’s Correlation coefficient, Rank correlation.

Report Writing and Presentation: framework of reports, types of reports.

Suggested Readings:

9. Gupta, C.B.,An Introduction to Statistical Methods, 23rd Edition, Vikash Publications.

10. SC, Gupta & VK, Kapoor., Fundamentals of mathematical Statistics: A modern approach, (2000), Sultan Chand & Sons.

11. Dowdy, S., Wearden, S. and Chilko, D., Statistics for Research, Wiley series (2004).

12. Walpole, R.E., Myers, R.H., Myers, S.l. and Ye, K., Probability and Statistics for Engineers and Scientists, Pearson Education (2002).

13. D. N. Elhance., Fundamentals of Statistics, KitabMahal (1984).

14. C.R., Kothari, Research Methodology, New Age International (2009).

15. Priyaranjan Dash, Research Methodology with SPSS,Vrinda Publications (P) Ltd. (2011)

16. R. Panneerselvam, Research Methodology, PHI (2010).

BAS 525 BIOSENSORS DESIGN AND APPLICATIONS 3-0-0=3

Theory: Unit - 1 SENSORS CHARACTERISTICS: Active and Passive sensors – Static characteristic - Accuracy, offset and linearity, dynamic characteristics – Direct and indirect detect detection –SPR- Physical effects involved in signal transduction. Unit - 2 NANO ELECTRONICS: Grain size effects on properties of materials, carbon nano tubes (SW & MWCNTs), synthesis methods. Carbon electronics, Nano Structures and Nanodevices, photonic band gap tuning,. Unit - 3 MEMS FABRICATION: Thin film fabrication, characterization, microelectronic and mechanical systems (MEMS), microsystems fabrication techniques, packaging of MEMS devices, LIGA (LithographieGalvanoformungAbformung). Unit - 4 SENSOR DEVISES: Types and fabrication of biosensors, industrial applications of Sensors, electronic noses, tongue, SAW-RFID sensors. DNA protein conjugate based sensors, sensors based on molecules. Unit - 5 SENSORS AND APPLICATIONS: Applications of nanosciences to nutrients and foods, Food Microstructure, changes during processing, Micro and Nanotechnologies for process control and quality assessment, Biosensors and analysis for functional food safety and analysis, Proteins as transducers and amplifiers, enzyme nanoparticle hybrid sensors, Enzyme activity quenching assays, polyelectrolytic, antibody-antigen interactions, Bio receptors, Ultra-sensitive detection of pathogenic biomarkers.

Suggested Readings: 1. W. D. Callister, 2007, Materials Science and Engineering:

An Introduction, John Wiley & Sons. 2. Sulabha K. Kulkarni, 2007. Nanotechnology: Principles

and Practices, Capital publishing company. 3. Mick Wilson, KamaliKannangara, Geoff Smith, 2005,

Nanotechnology: Basic Science and Emerging Technologies, Overseas press.

4. Erika Kress-Rogers and Christopher, J.B. Brimelow, 2008, Instrumentation and Sensors for Food Industry, CRC Publications.

5. Alexei Nabok, 2005, Organic and Inorganic Nanostructures, Artech House Publishers.

6. KouroshKalantar-Zadeh, Benjamin Fry, 2008, Nanotechnology- Enabled Sensors, Springer.

7. Tai Ran-Hsu, 2008, MEMS and Microsystems, Design, Manufacture and Nanoscale Engineering, John Wiley & Sons.

8. Kenneth J. Klabunde, 2001, Nanoscale Materials in Chemistry, John Wiley & Sons

9. W.Goddard, 2007 Handbook of Nano Science, Engineering and Technology, CRC Press.

10. Erika Kress-Rogers and Christopher, J.B. 2001. Instrumentation and Sensors for Food Industry, Brimelow, CRC Publications.

11. Tai Ran – Hsu, 2008. MEMS and Microsystems, Design, Manufacture and Nanoscale Engineering, John Wiley & Sons.

12. M.Gentili, C. Giovannella, S.Selci, 1994, Nanolithography: A Borderland between STM, EB, IB and X-Ray Lithographies. (NATO ASI Series), Kluwer Academic Publishers.

13. Raplph et al, 2005, Nanoscale Technology in Biological Systems, CRC Press,

14. Jerome Schultz, Milan Mrksich, Sangeeta N. Bhatia, David J. Brady, Antonio J. Ricco, David R. Walt, Charles L. Wilkins,2006, Biosensing: International Research and Development, Springer,

15. George G. (Eds.), 2008, Organic Semiconductors in Sensor Applications, Series: A.; Owens, Róisín M.; Malliaras,,Springer’s Series in Materials Science, Vol. 107.

16. Natalie P. Praetories and Tarun K. Mandal, 2007, Recent Patents on Drug Delivery& Formulation

BAS 527 ADVANCED INSTRUMENTATION FOR FOOD SAFETY

AND QUALITY- PART II 2-0-2=3

Theory Unit- 1 Chromatographic techniques: Basic principles, theory, Liquid chromatography (TLC, Ion chromatography, Gel Permeation Chromatography): Principle, Theory, Instrumentation,

Applications; Unit- 2 Gas chromatography and HPLC Principle, Theory, Instrumentation, Applications. GC-MS and LC-MS Unit- 3 Thermal Analysis: Differential Scanning Calorimeter, Scanning Electron Microscope; TEM Unit- 4 Immunoassay Techniques: Enzyme Linked Immunoassay Techniques (ELISA), Radioimmunoassay (RIA), Fluorescence Immunoassay: Principle, Theory, Instrumentation and applications. Unit- 5 Electrophoresis: Polyacrylamide Gel Electrophoresis, SDS, Agarose Gel Electrophoresis, Capillary electrophoresis Principles instrumentation and application.

Practicals 1. Determination of alcohol by GC. 2. Determination of free fatty acid by GC 3. Determination of pesticides (chlorpyriphos, Lindane) using

GC-ECD. 4. Determination of aflatoxins using HPLC. 5. Determination of Benzoic acid and Caffien in soft drink by

HPLC 6. To study the thermal characterization of solids and liquids

by Differential Scanning calorimeter 7. To study the thermal characterization of solids and liquids

by Differential Scanning calorimeter 8. To determine the rheological properties of a given sample

of bread/apple by Texture Analyzer. 9. Determination of aminoacids by Electrophoresis

Suggested Readings:

1. Principles of Instrumental Analysis: Skoog, Holler & Crouch, 6th Edition, Thomson Brooks/cole

2. Clifton M &Pomeranz Y. 1988. Food Analysis - Laboratory Experiments. AVI Publ. 3. Gruenwedel DW & Whitake JR. 1984 Food Analysis Principles and Techniques. Vol. I. – IV, Marcel Dekker. 4. Leenheer AP, Lambert WE & van Bocxlaer JF. 2000. Modern Chromatographic Analysis of Vitamins. 3rd Ed. Marcel Dekker. 5. Nollet LML. 1986. Handbook of Food Analysis. Vol. I. Marcel Dekker.