Food-Engineering Manual 2012-13 PDF
Food-Engineering Manual 2012-13 PDF
Food-Engineering Manual 2012-13 PDF
OF
FOOD ENGINEERING
FOR
BS/BE/BSc
(Revised 2013)
HIGHER ISSION
EDUCATION COMM
2
Table of Contents
1. Introduction 6
2. Mission………………………………….. 9
3. Standardized Format for BS/BE/BSc in
Food Engineering……………….……… 11
4. Scheme of Studies for BS (4-Year) in
Pakistan Studies ……………………… 14
7. Recommendations……………………. 68
8. Compulsory Courses 69
3
PREFACE
The curriculum, with varying definitions, is said to be a plan of the teaching-
learning process that students of an academic programme are required to
undergo. It includes objectives & learning outcomes, course contents,
scheme of studies, teaching methodologies and methods of assessment of
learning. Since knowledge in all disciplines and fields is expanding at a fast
pace and new disciplines are also emerging; it is imperative that curricula be
developed and revised accordingly.
(Fida Hussain)
Director General (Academics)
4
CURRICULUM DEVELOPMENT PROCESS
5
Introduction:
MINUTES OF THE FINAL MEETING OF NATIONAL CURRICULUM
REVISION COMMITTEE IN FOOD ENGINEERING FROM JANUARY
29-31, 2013 AT HEC REGIONAL CENTER, LAHORE
6
7. Engr. Dr. Nasir M. Khan Member
Additional Registrar (Accr.),
Pakistan Engineering Council (PEC),
Islamabad.
2. The meeting started with the recitation from the Holy Quran by
Engr. Dr. Kh. Altaf Hussain. After brief introduction of the participants Mr.
Farman Ullah Anjum, Director General (Acad.), HEC welcomed the
participants on behalf of the Chairman and Executive Director, HEC, and
briefed the aims and objectives of the meeting with particular focus on the
development of curriculum of new discipline of Food Engineering at
undergraduate level. He thanked all the members of the committee for
sparing their precious time to participate in the meeting, and added that their
efforts will go long way in developing workable useful and comprehensive
new degree program in Food Engineering and to make it compatible with
international standards. Mr. Muhammad Arif, Dy. Director (Curriculum) then
7
requested Engr. Prof. Dr. Muhammad Iqbal, the Convener and Engr. Dr.
Kh. Altaf Hussain, the Secretary of the Committee, to conduct proceedings
of all technical sessions of meeting for three days.
8
5. Mr. Muhammad Arif thanked the Convener and all the members
of the committee for sparing precious time and for their quality contribution
towards preparation of the curriculum in the discipline of Food Engineering.
6. The meeting ended with the vote of thanks to the Chair as well
as participants of the meeting.
Vision
To create the competency of graduating engineers for developing linkages
between farm, academia, and food industry issues.
Preamble
Food is the mainstay of all the developed and developing countries. Food
handling is a significant feature in agriculture sector and skill in dealing with
agricultural produces at and off-farm gate is an uphill task. The sensitivity of
food requires engineering knowledge to carefully deal with such products.
Food processing can be performed if professional engineers in the
agricultural sector are available to keenly understand and manipulate with the
tools of engineering.
Keeping in view, a degree programme in engineering has been designed in
accordance with the basic guiding principles of the Accreditation Board of
Engineering and Technology (ABET) in the USA to meet the current needs of
value addition of farm products and self-employment prospects. Our
neighbour countries namely; Turkey, Malaysia, Bangladesh etc. are
successfully running the undergraduate programme in food engineering.
Similarly Australia, USA, UK and Scandinavian countries are already
producing food engineers and agricultural processing engineers.
In Pakistan, all types of seasons exist in various regions. The land potential
to produce is very high and only thing we lag behind is the proper handling of
harvested farm products. Therefore, scope of skilled professional in food
engineering cannot be denied.
The surplus fruits, vegetables, cereal crops, dairy/poultry/aquatic products
need specific hygienic handling/processing when mechanically produced and
reduction in losses are the sole object of engaging engineering in food
9
products. Various studies in Pakistan reveal that 30-50% losses occur during
and after harvesting and handling of different agricultural products,
particularly perishables towards higher side of losses. The economic loss to
farmer cannot be denied under such circumstances. The production potential
of our farming system needs engineering approach to overcome prevailing
vicious circle of poor food handling. Food Engineering is the answer to alter
the existing circumstance in the agriculture sector. Marketable surplus can
only be taken care of by mechanized processes and a multiplier for a growing
economy in mechanized agriculture is food engineering. Time has come to
initiate the new degree programme to meet the WTO standards in food
products to compete the world market.
There is a strong demand for food engineering graduates in the food industry,
which is the second largest industrial sector of Pakistan’s economy. Food
engineers help in developing new food products and conceive, design and
operate food processes, equipments and plants for effective production of
foods with minimal impact on the environment. Food engineers may work for
food companies in research and development (R&D), equipment and facilities
design, or management of production operations. Internships are usually
available, and students are encouraged to make use of these opportunities.
Food engineering involves the application of engineering principles and
concepts to the handling, storage, processing, packaging, and distribution of
food and related products. In addition to engineering principles, the food
engineering degree provides an understanding of the chemical, biochemical,
microbiological, and physical characteristics of foods. Concepts of food
refrigeration, freezing, extrusion, drying, packaging, handling, and other food
operations are studied.
The food engineering curriculum provides a strong foundation in
mathematical and physical, biological and food sciences, chemical and
mechanical engineering. These courses will enable the students to familiarize
with material and energy uses, methods for analyzing and designing
processes, equipment and operations, methods for optimizing performance of
operations in relevance to food and food systems.
Food engineers are key contributors in optimizing food quality and safety,
and in maintaining high nutritional standards. In the development of food
products like low-fat foods, food engineers design the conversion processes
to assist in required quality food formulation.
There is a national demand to introduce newly emerging discipline of food
engineering, thereby, fulfilling the necessity of value addition of agricultural
products to compete the world market and provide technical skill to food
industry. Additionally, food security and safety issues are also the concern to
be addressed through this new programme.
10
STANDAR FORMAT FOR BS/BE/BSc IN
FOOD ENGINEERING
BS/BE/BSc FOOD ENGINEERING
Duration: 4 years
Number of semesters: 8
Number of weeks per semester: 16 - 18
(minimum 16 weeks for teaching and 2 weeks for
examinations)
Total number of credit hours: 136
Number of credit hours per semester: 16 - 18
Engineering Courses (Minimum): 69.12 percent
Non-Engineering Courses (Maximum): 30.88 per cent
Non-Engineering Domain
Knowledge Sub Name of Course Lec Lab Cre Total Total % %
Area Area CH CH dit Cour Credits Area Overall
Hour ses
Humanities English English Composition & 3 0 s 3
Comprehension 2 6 14.3 4.4
Communication & 2 1 3
Presentation Skills
Culture Islamic Studies or ethics 2 0 2
2 4 9.52 2.94
Pakistan Studies 2 0 2
Social Sociology for Engineers 2 0 2 1 2 4.76 1.5
Sciences
Management - Engineering Economics 3 0 3 1 3 7.14 2.2
Sciences - & Management
Natural Math Linear Algebra & 3 0 3
Sciences Calculus
11
BS/BE/BSc FOOD ENGINEERING
Engineering Domain
Knowledge Sub Area Name of Course Lec Lab Credit Total Total % %
Area CH CH Hours Cour Credit Area Overa
ses s ll
Computing Programming Computer Programming
and Application in 2 1 3
Engineering 2 6 6.38 4.44
Design Engineering Drawing ,
1 2 3
Graphics & CAD
Engineering -- Fluid Mechanics 2 1 3
Foundation Metallurgy and 8 24 25.53 17.65
2 1 3
Workshop Practices
Engineering Mechanics 2 1 3
Manufacturing
2 1 3
Engineering
Engineering
2 1 3
Thermodynamics
Heat and Mass Transfer 2 1 3
Instrumentations and
2 1 3
Measurements
Industrial Engineering
3 0 3
and Management
Major Based Physical Properties of
2 1 3
Core Food Materials 11 33 35.1 24.26
(Breadth) Material and Energy 3 0 3
Balance
Agricultural Process
2 1 3
Engineering
Food Engineering
2 2 4
Operations I
Post-Harvest
2 1 3
Engineering
Energy Resources for
2 1 3
Food Industry
Mechanics of Materials 2 1 3
Food regulations and
2 0 2
legislations
Process Food
2 1 3
Engineering
Food Microbiology 2 1 3
Engineering Numerical 2 1 3
Analysis
Major Based Food Engineering 7 19 20.21 13.97
1 2 3
Core Operations II
(Depth) Food Product and
2 0 2
Plant Design
Food Storage
2 1 3
Engineering
Food Packaging 2 1 3
12
Food Processing and 2 1 3
Preservation
Food Engineering
Design or Machine 3 0 3
Design
Inter- -- Machine Vision and
2 1 3
Disciplinary Industrial Automation 2 6 6.38 4.415
Engineering Fluid flow Systems 2 1 3
BreadthDesign --
Senior Senior Design Project-I 0 2 2
(Electives)
Project 2 6 6.38 4.41
Senior Design Project-II 0 4 4
Industrial Training (Summer) 0 0 0 0 0 0 0
13
Scheme of Study of BS/BE/BSc Food Engineering
First Semester
Course Code Title of the Course Credit Hours
Major Courses
Metallurgy & Workshop Practices 3 (2-1)
Fluid Mechanics 3 (2-1)
Minor Courses
Islamic Studies or 2 (2-0)
Ethics (for non-Muslims)
English Composition & Comprehension 3 (3-0)
Linear Algebra & Calculus 3 (3-0)
Applied Physics 3 (2-1)
Total Credit hours 17 (14-3)
Second Semester
Major Courses
Manufacturing Engineering 3 (2-1)
Engineering Numerical Analysis 3 (2-1)
Engineering Mechanics 3 (2-1)
Engineering drawing, Graphics, and CAD 3 (1-2)
Minor Courses
Basic Agriculture for Engineers 3 (2-1)
Communication & Presentation Skills 3 (2-1)
Total Credit hours 18 (11-7)
Third Semester
Major Courses
Engineering Thermodynamic 3 (2-1)
Agricultural Processing Engineering 3 (2-1)
Minor Courses
Food Chemistry 3 (2-1)
Computer Programming and Applications in 3 (2-1)
Engineering
Differential Equations, Power Series, Laplace 3 (3-0)
Transform
Sociology for Engineers 2 (2-0)
Total Credit hours 17 (13-4)
Fourth semester
Major Courses
Instrumentation & Measurements 3 (2-1)
Engineering Economics & Management 3 (3-0)
Fluid flow systems 3 (2-1)
Mechanics of Materials 3 (2-1)
14
Minor Courses
Pakistan Studies 2 (2-0)
Statistics and Probability 3 (2-1)
Total Credit hours 17 (13-4)
Fifth Semester
Course Code Title of the Course Credit Hours
Major Courses
FE---- Physical Properties of Food Materials 3 (2-1)
FE--- Post-Harvest Engineering 3 (2-1)
FE--- Food Engineering Operation I 4 (2-2)
FE---- Heat and Mass Transfer 3 (2-1)
Minor Courses
Post harvest handling of fruits and vegetables 3 (2-1)
Food regulations and legislations 2 (2-0)
Total Credit Hours 18 (12-6)
Sixth Semester
Course Code Title of the Course Credit Hours
Major Courses
FE---- Food Engineering Design 3 (3-0)
FE--- Food Process Engineering 3 (2-1)
FE--- Material and Energy Balance 3 (3-0)
FE--- Food Quality Control 2 (2-0)
Minor Courses
Food Processing & Preservation 3 (2-1)
Food Microbiology 3 (2-1)
Total Credit Hours 17 (14-3)
Seventh Semester
Course Code Title of the Course Credit Hours
Major Courses
FE--- Food Engineering Operations II 3 (1-2)
FE--- Food Product and Plant Design 2 (2-0)
FE--- Food Packaging 3 (2-1)
FE--- Project & Report – I 2 (0-2)
FE--- Renewable Energy Resources for Food Industry 3 (2-1)
Minor Courses
Food Plant Layout and Sanitation 3 (3-0)
Total Credit Hours 16 (10-6)
15
Eighth Semester
Course Code Title of the Course Credit Hours
Major Courses
FE---- Machine Vision and Industrial Automation 3 (2-1)
FE--- Food Storage Engineering 3 (2-1)
Industrial Engineering & Management 3 (3-0)
FE--- Project & Report – II 4 (0-4)
Minor Courses
Food Industrial Waste Management 3 (3-0)
Total Credit Hours 16 (10-6)
Note:
1. A supervised internship training is a mandatory requirement for partial
fulfillment of Engineering Degree Program to be arranged by the Institution
after Sixth / term (3-years). The evaluation of internship report through
presentation shall be graded as Excellent, Good, or Satisfactory.
2. Final year Project and Report will be completed in the last two semesters
16
LIST OF MAJOR COURSES
For BS/BE/BSc FOOD ENGINEERING
17
DETAILS OF COURSES
Practical:
Determination of; viscosity; Specific gravity of oils; Organic solvents,
solutions, types of liquid mixtures; conductivities of different foods.
Measurement of food textures and rheological properties.
Suggested Readings:
1. Arana, I. 2012. Physical Properties of Foods: Novel Measurement
Techniques and Applications (Contemporary Food Engineering).
2. Figura, L. 2010. Food Physics: Physical Properties - Measurement and
Applications; Publisher Springer Berlin Heidelberg, Germany.
3. Friberg S. E., KIre Larsson and Johan Sjoblom. 2004. Food Emulsions
(4th ed.). Marcel Dekker, Inc., 270 Madison Avenue, New York, NY
10016, U.S.A.
4. Rivas, E. O., P. Juliano and H.Yan. 2010. Food Powders: Physical
Properties, Processing, and Functionality (Food Engineering Series).
5. Sahin, S and S. G. Sumnu. 2010. Physical Properties of Foods (Food
Science Text Series).
Suggested Readings:
1. Brennan, J. G., Butters, J. R., Cowell, N. D. and A. E. V Lilly. 1995. Food
Engineering Operations. 3rd Ed., Elsevier Science B. V., Amsterdam -
Lausanne - New York, USA.
18
2. Gomez, A. L. and G. V. Barbosa. 2005. Food Plant Design. Universidad
Politecnica de Cartagena, Spain, CRC Press. Washington State
University, Pullman, USA Washington State University, Pullman, USA.
3. Holah, J, BRI. Campden BRI, UK and H. L. M. Lelieveld. 2011. Hygienic
design of food factories formerly Unilever R&D, Netherlands.
4. Peters, M. S. and Timmerhaus, K. D. T. 1991. Plant design and
Economics for Chemical References: Engineers. 4 th Ed., McGraw Hill
Co. Ltd. New Delhi, India.
5. Robberts, T. C. 2013. Food Plant Engineering Systems, CRC Press,
University of Minnesota, Crookston, Minnesota, USA.
Machine Design:
Shafts and columns; Static, Cyclic and Shock Loads, Torsional stiffness;
Critical speed; Shaft Materials and Design of Circular Shafts under normal
and combined loading. Introduction to flexible shafting; Connecting rods and
crank shafts. Friction and Wear, Lubrication theory; Bearing types and
materials; Detailed design of Journal and Thrust slider bearings, Design of
roller bearing including spherical and tapered roller bearings. Introduction to
the design of pressure vessels, tanks and piping system. General gear
theory; Design of the spur gear, Design of any one of the following types of
gears; Helical, Worms, Bevel, Novikou and Hypoid Gears; Design of Gear
Boxes and Gear Trains. Introduction to Industrial Design Codes. Application
of at least one design standards i.e. ASME, BS, ANSI, JIS, DIN, and ISO in
the design of machine elements and assemblies. MEMS Manufacturing;
Lithography, Etching, Micromachining; MEMS Devices; Sensors, Actuators,
Springs and Fluid Flow devices.
Suggested Readings:
1. Collins, J. A., H. R. Busby and G. H. Staab. 2009. Mechanical Design of
Machine Elements and Machines.
2. Norton, R. L. 2005. Machine Design: An Integrated Approach (3 rd ed.)
3. Shigley, J. C. Mischke and T. Brown. 2008. Standard Handbook of
Machine Design.
19
Practical:
Measurement of moisture content of various food products, Measurement of
size, shape, density, specific gravity, porosity, angle of repose, coefficient of
friction, hardness test; Thermal properties of biological materials; specific heat,
thermal conductivity; Demonstration of separators, sorters, graders; field visits.
Suggested Readings:
1. Brennan, J. M. 2006. Food Processing Handbook. WILEY-VCH Verlag
GmbH & Co. KGaA, Weinheim, Germany.
2. Jongen W. 2006. Fruits and Vegetable Processing-Improving Quality.
CRC press, Wood head Publishing Limited, Cambridge, UK.
3. Kumari, A. 2013. Post-harvest management of fruits & vegetables, Enkay
Pub. House, New Delhi, India.
4. Nirala, V. K. 2011. Harvest technology of the horticultural crops. Vista
International Pub. House, Delhi, India.
5. Sahay, K. M. and K. K. Singh. 2008. Unit operation of agricultural
processing (4th Ed). Vikas Publishing House, New Delhi, India.
6. Singh, D. K. 2012. Post harvesting engineering, Oxford Book Co., UK.
Practical:
Activities for sterilization of fluids containing particulates; Training in vapor
induced puffing for producing crispy dried or baked food products; Training in
application of supercritical fluids and extrusion to generate unique food
ingredients; Food industrial visits.
Suggested Readings:
1. Bellinghouse, V. C. 2009. Food Processing: Methods, Techniques and
Trends, Nova Science Pub Inc.
2. Doona, C. J. and F. E. Feeherry. 2007. High Pressure Processing of
Foods. Blackwell Publishing and the Institute of Food Technologists,
Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa
50014, USA.
3. Gaonkar, A. G. 1995. Food Processing, Recent developments. Elsevier
Science B. V., Amsterdam - Lausanne - New York, USA.
20
4. J. Scott Smith, Y. H. Hui, 2008. Food Processing: Principles and
Applications, John WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim,
Germany.
Practical:
Demonstration of equipment and instruments used in food engineering
operations. Evaluation of performance; Capacity; Efficiency and operating
costs of individual food engineering units; Determination of optimum
operating conditions.
Suggested Readings:
1. Brennan, J. M. 2006. Food Processing Handbook. WILEY-VCH Verlag
GmbH & Co. KGaA, Weinheim, Germany.
2. Ibarz, A and G. V. Barbosa-Cánovas. 2007. Unit operations in food
engineering. CRC Press, Taylor & Francis Group, 6000 Broken Sound
Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
3. Jun, S and J. M. Irudayaraj. 2009. Food Processing Operations Modeling
(2nd ed.), Design and Analysis, CRC Press, Taylor & Francis Group, 6000
Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742,
USA.
4. Saravacos, G. D. and Z. B. Maroulis. 2011. Food Process Engineering
Operations. CRC Press, Taylor & Francis Group, 6000 Broken Sound
Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
5. Smith, P. G. 2011. Introduction to Food Process Engineering. Publisher
Springer Berlin Heidelberg, Germany.
21
Suggested Readings:
1. Anonymous. 2004. Unit operations in Food Processing. (web ed). The
New Zealand Institute of Food Science and Technology.
2. Jackson, A. T. and J. Lamb. 1991. Calculations in Food and Chemical
Engineering. McMillan publishing Co., Inc. New York. 10022.
3. Sahay, K. M. and K. K. Sing. 2002. Unit Operations of agricultural
processing (2nd ed). Vikas Publishing House, Pvt., Ltd. New Delhi, India.
Mass Transfer - Introduction, analogy between heat and mass transfer, mass
diffusion, boundary conditions, steady mass diffusion through a wall, transient
mass diffusion, diffusion in moving medium, mass convection, simultaneous
heat and mass transfer. Principles of diffusion, mass transfer in turbulent
flow, mass transfer theories, general principles of stage wise and continuous
contacting operations, applications to absorption and distillation.
Practical:
Method of heat transfer; Measurement of heat transfer by different methods;
Study of boiling and convection heat transfer; types of heat exchangers,
thermal processing; Experiments related to heat transfer from food products.
Suggested Readings:
1. Baehr, H. D. and K. Stephan. 2011. Heat and Mass Transfer. Print ISBN
978-3-642-20020-Online ISBN 978-3-642-20021-2 Publisher Springer
Berlin Heidelberg, ISBN: 978-3-642-20020-5 (Print) 978-3-642-20021-2
(Online).
2. Çengel, Y. A, 2003, Heat Transfer-A Practical Approach (2nd ed).
McGraw-Hill, USA.
3. Thrimulashwar, M. 2009. Fundamentals of Heat and Mass Transfer (2 nd
ed.). Pearson Education. ISBN 978-81-7758-519-3. Published Dorling
Kindersley, Pvt., Ltd. India.
22
FE- Food Quality Control 2(2-0)
Principles of quality control: Attributes and their measurement, development
of grades and standards of food products and food quality. Quality attributes:
Influencing quality attributes in the Agri-food chain, quality management and
organization, history of quality management, principles of the techno-
managerial approach, concepts, systems and methods of quality design,
quality control and quality improvement from a technological and managerial
perspective. Food quality systems: GMP, HACCP, ISO, BRC, quality policy
and strategy. Total Quality Management: Evaluation quality management,
quality costs and auditing, specific aspects in different sectors.
Suggested Readings:
1. Clute, M. 2009. Food Industry Quality Control Systems. CRC Press
2. Mutlu, M. 2010 Biosensors in Food Processing, Safety, and Quality
Control. CRC Press.
3. Pomeranz, Y and Melcoan C. E. 2002. Food Analysis: Theory and
Practices. 3rd Ed., Kluwer.
4. Vasconcellos J. A. 2005. Quality assurance for the food Industry – A
practical approach. Boca Raton, London, UK.
Practical:
Determination of heat transfer coefficients; Experiments related to size
reduction, screen analysis of solid food; Dehydration of fruits, vegetables by
using various drying techniques; Preservation of fruits and vegetables by the
use of food additives and fermentations; Experiments on evaporation –
multiple-effect evaporator, feeding of multiple-effect evaporators, advantages
of multiple-effect evaporators, recompression and boiling evaluation,
23
evaporation of heat sensitive materials. Preparation of textured vegetable
proteins, breakfast cereals. Effect of variation of ingredients, screw speed,
temperature, etc. on the quality of end product.
Suggested Readings:
1. Aguilera, J. M. 2011. Food Engineering Interfaces. Publisher Springer
Berlin Heidelberg, Germany.
2. Albert Ibarz, Gustavo V. Barbosa-Cánovas. 2007, Unit operations in food
engineering. CRC Press LLC International Standard Book, USA.
3. Parker, M. E. 2012. Elements of Food Engineering, V3: Unit Operations 2.
Literary Licensing, LLC.
4. Patel, K. D. 2009. Mechanical Operations Fundamental Principles and
Applications. NiraliPrakashan.
5. Riaz, M. N (ed.). 2003. Extruders in food applications. Technomic Pub.
Co. Inc., Lancaster, Pennsylvania, USA.
6. Singh, R. P., R. P. Singh, and D. R. Heldman. 2008. Introduction to Food
Engineering, Food Science and Technology, International Series.
Practical:
Demonstration and selection of PLC. Basic task to ladder logic programming.
Intermediate task to ladder logic programming. Advance task to ladder logic
programming. Installation of program in PLC. Testing of program in PLC and
24
its reliability. Demonstration of different sensors and cameras used in
machine vision. Demonstration to image processing software. A case study
of image processing.
Suggested Readings:
1. Anonymous. 2007. Programming Manual. Mitsubishi Electric, Japan.
2. Dhillon, B. S. 2007. Applied Reliability and Quality: Fundamentals,
Methods and Procedures . Publisher Springer Berlin Heidelberg,
Germany.
3. Hornberg, A. 2006. Hand Book of Machine Vision, Litges & Dopf
Buchbinderei. Latest Information and company manuals about PLC, HMI,
SCADA and Machine Vision.
4. Pletney, V. N. 2007. Focus on Food Engineering Research and
Developments. Nova Science Publishers.
5. Sun, D. W. 2011.Computer Vision Technology for Food Quality
Evaluation. Food Science and Technology, International Series.
6. Vernon, D. 2002. Machine Vision. Prentice Hall Ltd., Ireland.
Food product design; selection of novel products from food industry through
market survey, food product development. Selection of the local preparation
of the plant layout, material and energy balances. Design of the major units
and sizing, auxiliary equipment including services, health and safety
considerations, plant and product cost estimation. Plant design and layout;
Objectives and functions, financial requirements, plant location, site selection,
space requirement, building design and construction, floors, drains, walls,
doors, windows, ceiling, ventilation, lighting, auxiliary facilities. Food plant
equipments, layout of equipment, requirements, design, construction, and
choice of materials. Use of computer for layout, environmental impact,
material handling and equipment process flow chart.
Suggested Readings:
1. Antonio López Gómez, Gustavo V. Barbosa-Cánovas. 2007. Food plant
design. Taylor & Francis inc.
2. Brennan, J. M. 2006. Food Processing Handbook. WILEY-VCH Verlag
GmbH & Co. KGaA, Weinheim, Germany.
3. Clark, J. P. 2008. Practical Design, Construction and Operation of Food
Facilities. Food Science and Technology, International Series.
4. Cramer, M. M. 2006. Food Plant Sanitation. CRC Press LLC International
Standard Book, USA..
5. Lelieveld, H. L. M. 2003. Hygiene in Food Processing. CRC Press LLC
International Standard Book, USA..
6. Maroulis, Z. B. and G. D. Saravacos. 2003 .Food Process Design . Taylor
and Francis Group, Boca Raton, Florida, USA.
25
FE- Food Storage Engineering 3(2-1)
Cold Storages: Needs, types, design, and conditions; temperature, humidity
controls, heat load, air conditioning, aeration etc. Storage of fresh and
processed fruits, vegetables, principles of storage, mechanical refrigeration,
controlled atmosphere storage (CA), vacuum storage, storage in polymeric
films, transportation and marketing. Low temperature preservation: methods
and equipments. Cold storage: requirements, insulation, air circulation,
humidity, refrigeration load, automation of cold storages. Thermal properties
of foods; refrigeration of fruits and vegetables, refrigeration of meat, milk and
milk products, bakery products, poultry, eggs and aquatic foods and cool
chain. Food freezing, storage, variably in storage conditions, maintenance
and control of storage conditions.
Practical:
Measurement of bulk density of raw fruits, vegetables; Determination of
physico-chemical properties of meat, milk, Determination of transpiration of
fruits, vegetables, and other food products; Determination of refrigeration of
fruits, vegetables, meat, milk, etc; Calculation of load of storage structures,
mobile vans, CA compartmental storages; Determination of dehydration
characteristics of fruits/ vegetables employing psyschrometry. Visit to food
storage structures and food industries.
Suggested Readings:
1. Karel, M and D. Lund. 2003. Physical Principles Preservation of Food (2 nd
ed.). Marcel Dekker, Inc., 270 Madison Avenue, New York, NY 10016,
USA.
2. Khetarpaul 2005. Food Processing and Preservation. Daya Publishing
House,
3. Salunkhe, D. K., Bolin, H. R. and Reddy, N. R. 1991. Storage, Processing
and Nutritional Quality of Fruits and Vegetables; Fresh Fruits and
Vegetables. CRC Press
4. Sivasankar, B. 2004. Food Processing and Preservation. PHI Learning Pvt.
Ltd.,
5. Taub, I. A and Singh, R. P. 1997. Food Storage Stability. CRC Press.
Practical:
Identification of packaging materials used for various food products; Study of
Package testing equipments and machineries; Study of food packaging
machine parts, analysis of motion and displacement, velocity and
acceleration of moving parts; Analysis of static and inertia of forces in
machines; balancing of rotating and reciprocating mass; Study of principle,
design, operation and handling of Horizontal form-fill-seal machine;
Requirements of foods for specific packaging material; Canning in metal
containers; Can testing; Determination of shelf-life in various packaging
materials; Vapor permeability test. Determination of film thickness and
preparation of edible films. Vacuum packing machines. Industrial visits of
packaging industries.
Suggested Readings:
1. Anonymous. 2007. Handbook of packaging technology. Engineers India
Research Institute Engineers India Research Institute, New Delhi, India.
2. Lee, D. S., K. M Yam, and L. Piergiovanni, 2008. Food packaging science
and technology. CRC Press, Taylor and Francis Group, Boca Raton,
Florida, USA.
3. Robertson, G. L. 2006. Food packaging: principles and practices. CRC
Press, Taylor & Francis Group, Boca Raton, Florida, USA.
4. Han, J. H. 2005. Innovations in Food Packaging. Elsevier Science B. V.,
Amsterdam - Lausanne - New York, USA.
5. Ahvenainen, R. 2003. Novel food packaging techniques, Published in
North America by CRC Press LLC 2000 Corporate Blvd, NW, Boca Raton
FL 33431, USA.
6. Robertson, G. L. 2012. Food Packaging: Principles and Practice, CRC
Press. Taylor & Francis Group, Boca Raton, Florida, USA.
7. Wagner, J. R. 2009. Multilayer Flexible Packaging: Technology and
Applications for the Food, Personal Care, and Over-the-Counter
Pharmaceutical Industries. William Andrew.
27
FE-- Renewable Energy Resources for Food 3(2-1)
Industry
Practical:
Demonstration of different components of solar water heater and differentiation
of active and passive solar systems; Performance evaluation of solar water
heater in the laboratory; Demonstration of different components of Photovoltaic
panels. Determination of voltage, Ampere and resistance of PV modules in
parallel and in series circuits; Production of bio-diesel from agricultural
seeds/plants in the laboratory; Visits to different biogas plants and
demonstration of different components of fixed dome and floating drum type bio
gas plants.
Suggested Readings:
1. Abbasi, T and S. A. Abbasi. 2010. Renewable Energy Sources. PHI
Learning Private Limited.
2. Ho and On P. N. 1981. Methane production from agricultural and domestic
wastes. Applied Sci. Publishers Ltd, London, UK. Jewell, W. J. 1996.
Energy, agriculture, and waste management. Ann Arbor Science. Publisher
Inc. Ann Arbor, Michigan, USA.
3. Kothari. 2009. Renewable Energy Sources and Emerging Technologies.
PHI Learning Private Limited
4. McVeigh. 1987. Sun power; an introduction to the application of solar
energy. Pergman Press, N. Y. USA.
5. Pimental, D. 1993. Hand book of energy utilization in Agriculture. CRC
Press Inc. 2000 corporate. Blvd. Florida, USA.
28
6. Stout, B. A. 1990. Hand book of energy for world Agriculture. Elsevier
Science B. V., Amsterdam - Lausanne - New York, USA.
7. Threlkeld, J. L. 1993. Thermal environmental engineering. Prentice Hall, Inc.
Englewood Cliffs, N. Y. USA.
Practical:
Identification of tools and machines in the workshop. Identification of different
metals by spark tests and advance methods. Demonstration of different heat
treatment processes. Practice of arc welding. Practice of gas welding. Safety
and first aid in the workshop related to electrical, mechanical and other
accidents. Safety in the use of hand tools. Visits to local foundries.
Suggested Readings:
1. Abbaschian, R., L. Abbaschian, and R. E. Reed-Hill. 2008. Physical
Metallurgy Principles. Cengage Learning.
2. Chapman, W. A. J. 2004. Workshop Technology Part-I. and II. Viva Books
Private Ltd., India.
29
3. Havey, D. Miner. 1999. Exploring Pattern Making and Foundry. The
MacMillan Co. N. Y., USA.
4. John, K C. 2011. Mechanical Workshop Practice. PHI Learning Pvt. Ltd.
5. Ostwald, P. H. and J. Munoz. 2002. Manufacturing Processes and
systems. 9th edition John Wiley and Sons, New York. USA.
6. Sharma, S. 2010. Manufacturing Processes. I. K. International Pvt Ltd.
Drilling and reaming: Drilling; types and sizes, drill chucks. Counter boring,
counter sinking, reaming, drilling machine types, and estimating drilling time.
Milling: Definition, milling operations, milling cutters, milling machines types,
size, accessories, dividing head, estimating milling time. Gear manufacturing:
Gear terminology, gear types, basic methods for machining gears. Computer-
aided manufacturing (CAM) and computer – integrated manufacturing (CIM)
Systems: Machine tools control, numerical control system, computerized
numerical control system (CNC) programming for numerical control.
Automatic machines, transfer machines, computer aided- manufacturing
(CAM), computer simulation of manufacturing process and system.
Automated assembly use of mechanical hands/Industrial Robots, concept of
computer-integrated automation system (unmanned factory).
Practical:
Fabrication of various machine elements using lathe. Making a slot on a shaft
for a cotter pin using shaper and milling machines. Cutting threads using
milling and lathe machines Making holes in machine parts using drilling
machines. Making bends of metal sheet using sheet rolling machines.
Fabrication of a given agricultural machinery part. Local visits to agricultural
Machinery Manufacturing Industries.
Suggested Readings:
1. Chapman, W. A. J. 2004. Workshop Technology Part-I. and II. Viva Books
Private Ltd., India.
2. Kalpakjin, S. and Schmid, R. S. 2004. Manufacturing engineering and
technology. 4th Ed. Tata McGraw-Hill Co. Ltd., New Delhi, India.
3. Ostwald, P. H. and J. Munoz. 2002. Manufacturing Processes and
systems. 9th Edition, John Wiley and Sons, New York. USA.
30
4. Pang, P. N. T. 2004. Essentials of Manufacturing Engineering
Management. Universe, Inc.
5. Qin, Y. 2010. Micro-manufacturing Engineering and Technology. Elsevier
Science B. V., Amsterdam - Lausanne - New York, USA.
6. Rao, P. N. 2005. CAD/CAM – Principles and applications. 2nd ed. Tata
McGraw Hill Co. Ltd. New Delhi, India.
Heating and expansion of gases; Units of heat, gases and vapors, constant
volume and constant pressure, P-V diagram, specific heat of gases, internal
energy of gas, law of conservation of energy, methods of heating and
expanding gases and vapors, work done by gas in expanding.
Practical:
Study of working principles of two stroke and four stroke engines using
models. Demonstration of Joule's law. Study of rotary and reciprocating air
compressors and their characteristic curves. Study of PV diagram of
diesel/gasoline engines. Analysis of engine flue gases for CO, CO2, NO2,
etc. Determination of energy content of different fuels using calorimeter.
Study of heat transfer using refrigeration and air conditioning cycle.
Measurement of fuel viscosity using viscometer. Determination of flash point
and fire point of different petroleum products.
31
Suggested Readings:
1. Eastop, T. D. 2004. Applied thermodynamics for engineering and
technologists (5th ed.) Pearson Education Singapore.
2. Jones, J. B. and Hawkais, G. A. 2002. Engineering Thermodynamics.
John Willey and Sons, Inc. N.Y., USA.
3. Lewitt E. H. 2002. Thermodynamics applied to heat engines, Isaac Pitman
and Sons, London.
4. Sontagg, R. E. and G. J. Van Wylen. 2010. Fundamentals of
thermodynamics (7th ed.), John Willey and Sons, Inc. New York, USA.
5. Muthuraman, S. 2011. Engineering Thermodynamics: Study of
Thermodynamic Properties and Applications. VDM Publishing.
6. Mishra, D. P. 2012. Engineering Thermodynamics. CENGAGE Learning.
7. Chattopadhyay, P. 2011. Engineering Thermodynamics (Revised 1st ed.).
Oxford University Press, UK.
Practical:
32
Suggested Readings:
1. Bakshi, U. A. and A. V. Bakshi. 2009. Instrumentation Engineering.
Technical Publications.
2. Bakshi, U. A. and A. V. Bakshi. 2010. Measurements and Instrumentation.
Technical Publications.
3. Dally, J. W., W. F. Riley and K. G. McConnel. 2003. Instrumentation for
engineering measurements, 2 nd Ed. John Wiley and Sons, Inc. Singapore
4. Figliola, R. S. and D. E. Beasley. 2004. Theory and design for mechanical
measurements. (3rd ed.). John Willey and Sons (Asia) Pvt., Inc. Singapore
5. Kishore. 2009. Electronic Measurements and Instrumentation. Pearson
Education India.
6. Mahalik, N. P. 2003. Mechatronics, principles, concepts and applications.
Tata McGraw-Hill, New Delhi, India.
7. Shetty, D. and R. A. Kolk. 2001. Mechatronics System Design. Vikas
Publishing House, Pvt., Ltd. New Delhi, India.
33
Practical:
Determination of internal friction and angle of repose. Measurement of bulk
density of grains; Measurement of grain moisture content by oven method
and moisture meter; Selection of fans for aeration of bin. Calculation of
Fineness modulus of wheat flour; Demonstration of sieves used for
cleaning/grading; Carrying out screen analysis of milling/grinding equipment;
Study of Psychometric chart to calculate heat transfer during aeration/drying;
Study of dehydration characteristics of fruits/vegetable by moisture content
vs. time curve and drying rate vs moisture content curve; Visit to cold storage
facilities; Study tour to visit agricultural processing units and plants.
Suggested Readings:
1. Dabhi, M. N. and N. K. Dhamsaniya. 2008. Agricultural Process
Engineering. Agrotech Publishing Academy, India.
2. Hanlon, J. F. 1992. Handbook of packaging engineering. 2 nd Ed. John
Willey and Sons, N. Y., USA.
3. Henderson, S. M. 2010. Agricultural Process Engineering. The AVI
Publishing Company, Inc. Westport, Connecticut. USA.
4. Myler, H. R. 1999. Fundamentals of machine vision. Prentice Hall of India,
New Delhi.
5. Pandey, H. H. K. Sharma, R. C. Chauhan, B. C. Sarkar and M. B. Bera.
2004. Experiments in food process engineering. CB.SC. Publishers and
distributers, New Delhi, India
6. Sahay, K. M. and K. K. Singh. 2002. Unit operation of agricultural
processing (2nd ed). Vikas Publishing House, New Delhi, India.
7. Toledo, R. T. 2006. Fundamentals of Food Process Engineering. Food
Science Text Series.
Suggested Readings:
1. Hicks. P. 1994. Industrial engineering and management (2nd ed.).
McGraw-Hill International Edition. N. Y.
35
2. Kumar, B. 2001. Industrial Engineering, Khanna Publishers, Nath
Market, Delhi, India.
3. Patil, S. B. 2008. Industrial Engineering and Management. Technical
Publications PUNE.
4. Reddy, C. N. M. 2007. Industrial Engineering and Management. New age
International Publishers, India.
5. Telsang, M. 2004. Industrial engineering and production management.
Tata McGraw-Hill. N. Delhi.
Practical:
Demonstration of various parts of hydraulic bench. Experimental study of
laminar and turbulent flow. Experimental study of tube gauges and dead
weight pressure gauges. Calibration of orifices by various methods.
Calibration of Venturimeter. Calibration of rectangular and triangular notch.
Verification of Bernoulli’s theorem. Determination of meta-centric height.
Viscosity of a given fluid by viscometer. Drag on a small sphere.
Suggested Readings:
1. Çengel, Y. A. 2010. Fluid Mechanics. Tata McGraw-Hill Education, India.
36
2. Daughterty, R. I., J. B., Franzini, and E. J. Finnemore. 1995. Fluid
Mechanics with Engineering Application, McGraw Hill Book Co.
Singapore.
3. Franzini, J. B. and Finnemore, E. J. 2003. Fluid Mechanics with
Engineering Application. McGraw-Hill Book Co., Singapore.
4. Jain, A. K. 1990. Fluid Mechanics: A Text-Book for Engineering Students.
Khana Publishers, New Delhi, India.
5. Streeter, V. L. 1988. Fluid Mechanics. McGraw-Hill Inc., New York. Potter,
M. C., C. David and B. H. Ramadan. 2011. Mechanics of Fluids. Si
Version. Cengage Learning.
Finite difference, Forward, backward and central difference and its operators
form, Interpolation and extrapolation; Linear and higher order interpolating
polynomials, Newton’s Gregory forward and backward difference
interpolation formulas and its utilization as extrapolation, Lagrange
interpolation and extrapolation, Numerical differentiation based on
differences, Numerical integration; Trapezoidal and Simpson’
approximations, Trapezoidal and Simpson’s extrapolations by Romberg
integration process, Numerical Solution of non-linear equations; Bracketing
and iteration methods and its applications as multiple root methods, Direct
solution of the system of linear equations; Gauss-elimination, Direct and
indirect factorization, symmetric factorization, tridiagonal factorization,
Iterative methods like Jacob’s iteration and Gauss-Seidel iteration, Numerical
solution of initial value problems; Single-Step methods like Euler’s method,
Euler’s modified method, Runge-Kutta method and its comparison with
Taylor’s series expansion, Multi-steps methods like Adams Bashforth and
Modulation two and three step methods, Higher order differential equations,
system of differential equations, Numerical solution of linear and nonlinear
boundary value problems.
Practical:
Suggested Readings:
1. Bhat, R. B. and S. Chakraverty. 2004. Numerical Analysis in Engineering.
Alpha Science International.
2. Moin, P. 2010. Fundamentals of Engineering Numerical Analysis.
Cambridge University Press.
3. Sastry, S. S. 2005.Introductory Methods of Numerical Analysis. PHI
Learning Pvt. Ltd.
37
Fluid Flow Systems 3(2-1)
Practical:
Suggested Readings:
1. Ahmad, N. 1995. Groundwater Resources of Pakistan, Shahzad Nazir
Publisher, Gulberg-III, Lahore, Pakistan.
2. Ahmad, N. 1995. Tubewell Theory and Practices, Shahzad Nazir
Publishers, Gulberg-III, Lahore, Pakistan.
3. Saleh, J. 2002. Fluid Flow Handbook. McGraw-Hill Professional, USA.
4. Tranini, J. B. and E. J. Fennimove. 2003. Fluid Mechanics with
Engineering Applications, McGraw-Hill Book Co., Singapore.
Practical:
To verify the law of polygon of forces, the law of parallelogram of forces, the
principles of moments, the co-efficient of friction between surfaces. Special
numerical problems and assignments. Moment of inertia of fly wheel mounted
on wall and a wooden block by suspension. Efficiency of various models of
machines. Modulus of rigidity of metal bar by static and dynamic methods.
Special numerical problems and assignments.
Suggested Readings:
1. Bansal R. K., 2004 Engineering Mechanics and strength of materials,
Mehar Offset press, New Delhi, India.
2. Khurmi R. S. 2006. Strength of Materials, Rajandar Ravindra Printers
(Pvt) Ltd., New Delhi India.
3. Kumar, K. L., 2006. Engineering Mechanics 3rd edition, Tata McGraw-Hill
Publishing Company Ltd. New Delhi India.
4. Meriam, J. L. and L. G. Kraige. 2005. Engineering Mechanics. Vol. I,
Statics. John Wily and Sons, Co., New York.
5. Mukherjee, S. and A. R. 2011. Elements of Engineering Mechanics. PHI
Learning Pvt. Ltd., India.
6. Singal, S. 2009. Engineering Mechanics. I. K. International (Pvt) Ltd.,
India.
7. Singer, F. L. 2000. Engineering Mechanics. Harper and Row Publishers,
New York, USA.
39
Practical:
Introduction to drawing instruments and their use, various scales, practice of
orthographic projection missing lines in orthographic projection, Drawing
three views of different objects, Practice of Dimensioning and Lettering,
Practice of Sectioning, Conversion of orthographic projection into isometric
view, Creating drawings of Engineering Fasteners like Rivets, Cotters Joints,
threads etc. Drawing and working problems on AutoCAD Mechanical Power
Pack Package.
Suggested Readings:
1. Autocad. 2004. Autocad Mechanical Power Pack, Autodesk New York,
USA.
2. Auto CAD. 2005. A problem –Solving Approach Autodesk Press Sham
Tickoo.
3. David A. and D. P. Madsen. 2011. Engineering Drawing and Design.
Delmar Cengage Learning.
4. French, T. E. and Vierch, C. J. 2000. A Manual of Engineering Drawing,
McGraw Hill Book Co. New York, USA.
5. James, H. Earle. 1992. Engineering Design Graphics, Addison-Wisley
Publishing Co. Reoding Massachusetts.
6. Lang, K. L and A. J. Kalameja. 2011. AutoCAD 2012 Tutor for Engineering
Graphics. Delmar Cengage Learning.
7. Parkinson A. C. 1998. A First year Engineering Drawing, Sir Isaac Pitman
and Sons Ltd., England.
40
Practical:
Practical exercises related to axial loaded, bending torsions and deflection of
beams. Buckling curved bars, strain gauges and fatigue loading, special
numerical problems and assignments.
Suggested Readings:
1. Gere, J. M. and B. J. Goodno. 2012. Mechanics of Materials. Cengage
Learning.
2. James M. Gere, Barry J. Goodno. 2011. Mechanics of Materials. Cengage
Learning.
3. Hannah J. and R. C. Stephens, 1999. Mechanics of Materials: Advance
theory and Examples, Vinod Vasishtha, India.
4. Muvdi, B. B. and J. W. Mcnabb. 2001. Engineering Mechanics of
Materials. Mac-Millan Publishing Co. New York.
5. Sarkar B. K. 2006. Strength of Materials, Tata McGraw-Hill Publishing Pvt.
Ltd. New, Delhi.
41
LIST OF MINOR COURSES
For BS/BE/BSc FOOD ENGINEERING
42
Islamic Studies or Ethics for Non-Muslims 2(2-0)
Annexure – A
English – I 3(3-0)
(Functional English)
Annexure – B
English – II 3 (2-1)
(Communication Skill)
English – III
(Technical Writing & Presentation Skills)
Basic set theory: Complex numbers: Cartesian and polar form, De Moivre’s
theorem, roots, exponential, trigonometric, hyperbolic and logarithmic
functions’, complex powers. Matrices, determinants and system of linear
equations. Vector spaces: Definitions, linear dependence and independence of
vectors, some theorems on linear dependence, linear transformation, bases.
Suggested Readings:
1. Kreyszig, E. 2000. Advanced Engineering Mathematics, Ed. 8th, John Wiley
and Sons, New York.
2. Yusuf, S. M. and M. Amin. 2002. Mathematical Methods, Ilmi Kitab Khana,
Kabir Street Urdu Bazar, Lahore.
Suggested Readings:
1. Theraja, B. L. 2004. A Text-Book of Electrical Technology. S. Chand & Co.
Ltd. New Delhi, India.
2. Fitzgeraid, A. E. 1994. Basic Electrical Engineering. McGraw-Hill, New
York.
3. Hammond, P. 1979. Electromagnetism of Engineers. Pergamon Press,
New York, USA.
Practical:
Identification of various soil types; Demonstration of various irrigation
methods; Demonstration and use of tillage implements, seedbed preparation
and intercultural operations; Identification of various crops and their seeds
w.r.t food value; Demonstration of improved sowing methods; Visits to grain
storage facilities and progressive farms; Raising nursery for transplanting
seedlings of non-traditional / regional crops; study of medicinal crops and
organic farming.
Suggested Readings:
1. Arnon, I. 1992. Agriculture in Dry Lands-Principles and Practices. Elsevier
Sci. Pub., London.
2. Chaudhri, D. P. and K. A. Dasgupta. 1985. Agriculture and the
Development Process: A study of Punjab, Cromm Helm Ltd., London.
44
3. Cheema, Z. A. and M. Farooq. 2007. Agriculture in Pakistan. Allied Book
Centre, Urdu Bazar Lahore, Pakistan.
4. Cooper, E. L. 1990. Agriscience: Fundamentals and Applications, Delmar
Publisher, New York.
5. Khan, S. R. A. 2001. Crop Management in Pakistan with Focus on Soil
and Water. Directorate of Agri. Information, Punjab, Lahore.
6. Nazir, M. S. 1994. Crop Production. Ed. E. Bashir & R. Bantel, National
Book Foundation, Islamabad.
7. Somani, L. L. 1993. Recent Advances in Dry Land Agriculture. Part-2,
Scientific Publishers, Jodhpur.
Practical:
Communication & Presentation Skills labs related to speaking, speech
making, listening, reading and writing.
Suggested Readings:
1. Calvert, P. (Ed.). 1990. The communication’s Hand Book: Techniques and
Technology. Maupin House, USA.
2. Devito, J. A. 1997. Human Communication: The Basic Course. Addison
Wesley Longman, Inc., New York, USA.
3. Gronbeck, B. E., R. E. McKerrow, D. Ehninger and A. H. Monroe. 1974.
Principles and Types of Speech Communication. Harper Collins College
Publishers, New York.
4. Kossen, S. 1994. The Human Side of Organizations. Harper Collins
College Publishers, New York, USA.
5. Roy, E. and S. Roy. 1993. Guide to Basic Writing. Prentice Hall.
Englewood Cliffs. New York, USA.
Practical:
Proximate analysis of moisture, ash, fibre, fat, peroxide value, acidity, pH,
protein and carbohydrate. Use of analytical instrumentation like HPLC,
polarimeter, conductivity meter and spectroscopic techniques. Familiarities
with sensory evaluation and shelf life estimation of perishable food.
Suggested Readings:
1. David L. Nelson and Michael M. Cox Lehninger. 2005. Principles of
Biochemistry; 4th ed.
2. Freeman and Comp. Fennama O.R. 1996, Food Chemistry, Marcel and
Dekker, New York.
3. Berlitz H. D. & Grosh W. 1999. Food Chemistry, Publisher Springer Berlin
Heidelberg, Germany.
4. Brody T. 1999, Nutritional Biochemistry, Academic Press.
5. Shi J. 2002, Functional Foods: Biochemical & Processing Aspects, CRC
Press
6. Principles of Biochemistry; David L. Nelson and Michael M. Cox
Lehninger, 4th ed. 2005.
7. Freeman and Fennama O. R. 1996, Food Chemistry, Marcel and Dekker,
New York.
Practical:
Suggested Readings:
1. Perry, G. and M. Johnsons. 1992. Turbo C++ by Examples. Prentice Hall
Computer Publishing, New York, USA.
2. Shelly and Cashman. 1996. Using Computer, a Gateway to Information.
Boyd and Fraser Publishing Company, USA.
46
Differential Equations, Power Series, Laplace 3(3-0)
Transform
Ordinary Differential Equation: Basic concepts of ordinary differential
equation, General and particular solution, Initial and boundary condition,
Linear and nonlinear differential equations, Solution of first order differential
equation by separable variables and its application in our daily life situations,
Techniques like change in variables homogeneous, non-homogeneous,
exact, non-exact, linear and non-linear Bernoulli could be used in case of
complications. Solution of second order differential equations by theory of
operators and its application as forced and free oscillations, the extension of
second order solution criteria to high order differential equations, solution of
the system of differential equations by theory of operators and its application
in daily life situations.
Suggested Readings:
1. Kreyszig, E. 1999. Advanced Engineering Mathematics. John Wiley and
Sons, New York, USA.
2. Yousaf, S. M. 1998. Mathematical Methods, Ilmi Kitab Khana Kabir Street,
Urdu Bazar, Lahore, Pakistan.
3. Sharma, G. S., K. L. Auhuja and I. J. S. Sarna.1988. Advanced
Mathematics for Engineers and Scientists. Tata McGraw-Hill Co., India.
47
Sociology for Engineers 2(2-0)
Suggested Readings:
1. Bhatti, M. A., M. A. Cheema and G. V. Skogerboe. 1999. Maintenance and
Operational Activities in the Command Area of Shahpur and Mirwal Small
Dam. Pakistan National Programme International Irrigation Management
Institute Lahore. Report No. R-78.
2. James, W. and V. Zanden. 1988. The Social Experience: An Introduction to
Sociology. Random House, New York.
3. Starkloff, R., D. J. Bandaragoda, M. A. Cheema and M. A. Bhatti. 1999.
Social Organization for Improved System Management and Sustainable
Irrigation Agriculture in Mirwal and Shahpur Small Dams. Pakistan National
Program International Irrigation Management Lahore. Report No. R-80.
4. Charles D Fledderman, Engineering Ethics, Prentice Hall, New Mexico,
1999.
48
Practical:
Simple, Multiple and Component bar diagram. Historigram, Frequency
polygon, Frequency curve, c.f. curve, cumulative percentage curve and
locate Quantiles. Problem assignments relating probability. Fitting a Binomial
distribution. Fitting a Poison distribution. Fitting a Normal distribution.
Sampling distribution of difference between two means. Application/use of t-
2
test for Null hypothesis. Test of significance of association of attributes by x -
test (chi-square test). Testing goodness of fit. Calculating a simple, partial
and a multiple correlation and their tests of significance. Fitting a simple
linear regression equation and its test of significance by Analysis of Variance
(F-test) and t-test. Analysis of variance of data from C. R. D., R. C. B. D. and
L. S. design.
Suggested Readings:
1. Choudhry, S. M. and S. Kamal. 1998. Introduction to Statistical Theory
Part I & II; Ilmi Kitab Khana, Kabir Street, Urdu Bazar, Lahore, Pakistan.
2. Erwin Kreyszig, Advanced Engineering Mathematics 8 th Edition, John
Wiley & Sons Publication.
3. Lind, D., W. Marchal, and S. Wathen. 2011. Basic Statistics for Business
and Economics with Formula Card (7th ed.). The McGraw-Hill/Irwin Series
Operations and Decision Sciences, McGraw-Hill Co., India.
4. Miller I. and J. E. Freund. 1985. Probability and Statistics for Engineers.
Prentice Hall, Inc., Englewood Cliffs, New Jersey, USA.
5. Muhammad, F. 1999. Statistical Methods and data analysis; Kitab Markaz,
Bhowana Bazar, Faisalabad, Pakistan.
6. Ronald E. Walpole. 1982. Introduction to Statistics; McMillan publishing
Co., Inc. New York. USA.
7. Taylor, L. D. 1974. Probability and Mathematical Statistics. Harper & Row,
Publishers New York, USA.
8. Walpole R. E. 1982. Introduction to Statistics, McMillan publishing Co, Inc.
New York.
Practical:
Tools and machinery used in harvest and post harvest management;
Determination of maturity indices; Assessment of quality standards; Visit to
fruit and vegetable markets and progressive farms for experience inn post
harvest handling of important fruits and vegetables.
49
Suggested Readings:
1. Florkowski, W. J. and R. L Shewfelt, B. Brueckner, and S. E. Prussia.
2009. Postharvest Handling; A Systems Approach (2 nd Ed.). Academic
Press.
2. Kader, A. A. 2002. Postharvest Technology of Horticulture Crop (3 rd Ed.).
University of California. Agriculture and natural Resources. California,
USA.
3. Kader, A. A. 2002. Postharvest Technology of Horticulture Crop (3 rd Ed.).
University of California. Agriculture and natural Resources. California,
USA.
4. Kitinoja, L. and A. A. Kader. 2003. Small-Scale postharvest handling
practices. A manual for Horticultural Crops (4 th Ed.). University of
California, Davis, Postharvest Technology Research and Information
Centre.
5. Kitinoja, L. and A. A. Kader. 2003. Small-Scale postharvest handling
practices. A manual for Horticultural Crops (4 th Ed.). University of
California, Davis, Postharvest Technology Research and Information
Centre.
Practical:
50
Suggested Readings:
1. Brennan, J. G. 2006. Food processing handbook. Wiley-VCH Verlag
GmbH & Co. KGaA, Weinheim, Germany.
2. Fellow, P. J. 2005. Food processing technology: principles and practices,
(2nd ed.). CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
3. Rahman, M. S. 2007. Handbook of food preservation. CRC Press, Taylor
& Francis Group, Boca Raton, Florida, USA.
Suggested Readings:
1. Arvanitoyannis, I. S. 2008. Waste management for the food industries.
Elsevier Academic Press, New York, USA.
2. Farber, J. M. and E. C. D. Todd. 2000. Safe handling of foods. Marcel and
Dekker, New York, USA.
3. Leliveld, H. L. M., M. A. Mostert, and J. Holah. 2005. Handbook of hygiene
control in food industry. Woodhead Publishing Ltd., Abington Hall,
Abington, Cambridge, UK.
Suggested Readings:
1. Janjua Z I. 1987. Food laws manual. Law Times Pub., Lahore, Pakistan.
2. Rees N and D. Watson. 2000. International standards for food safety.
Kluwer Sci. Pub, New York, USA.
51
Food Industrial Waste Management 3(3-0)
Suggested Readings:
1. Arvanitoyannis, L. S. 2008. Waste management for the food industries.
Elsevier Academic Press, Oxford, USA.
2. Lawrence, K. W. and M. U. S. Wang. 1992. Hand Book of Industrial Waste
Treatment. Harcep Dekker, Inc., New York, USA.
3. Lee, B. H. 1996. Fundamentals of food biotechnology. VCH Pub. Inc.,
New York, USA.
4. Waldron, K. 2008. Handbook of waste management and co-product
recovery in food processing. CRC press, New York, USA.
Practical:
Microscopic study of food pathogens, familiarities with washing, cleaning,
sterilization and inoculation using instrumentation like autoclave, laminar flow,
incubators and drying oven.
Suggested Readings:
1. Adams M. R. and M. O. Moss. 2005. Food Microbiology (Second Edition).
Thomas Graham House, Science Park, Milton Road, Cambridge CB4
OWF, UK.
2. Bibek R. 2004, Fundamental Food Microbiology III Edition, CRC Press LLC
52
3. Hogg, S. 2005. Essential Microbiology. John Wiley & Sons Ltd, The
Atrium, Southern Gate, Chichester, West Sussex PO19 8SQ, UK.
4. Jay, J. M., M. J. Loessner and D. A. Golden. 2010. Modern Food
Microbiology (Food Science Text Series). Springer Science + Business
Media, Inc., Spring Street, New York, NY 10013, USA.
5. Montville, T. J. and K. R. Matthews. 2008. Food Microbiology: An
Introduction. Amazone Company.
6. Ray, B and A. Bhljnia. 2008. Fundamentals of food Microbiology (4th Ed).
CRC Press Taylor & Frands Group, 6000 Broken Sound Parkway NW,
Suite 300, Boca Ratan, FL 33487-2742.
Islamic Studies
Annexure - A
Practical:
Identification of various soil types; Demonstration of various irrigation
methods; Demonstration and use of tillage implements, seedbed preparation
and intercultural operations; Identification of various crops and their seeds
w.r.t food value; Demonstration of improved sowing methods; Visits to grain
storage facilities and progressive farms; Raising nursery for transplanting
seedlings of non-traditional / regional crops; study of medicinal crops and
organic farming.
53
Suggested Readings:
1. Arnon, I. 1992. Agriculture in Dry Lands-Principles and Practices. Elsevier
Sci. Pub., London.
2. Chaudhri, D. P. and K. A. Dasgupta. 1985. Agriculture and the
Development Process: A study of Punjab, Cromm Helm Ltd., London.
3. Cheema, Z. A. and M. Farooq. 2007. Agriculture in Pakistan. Allied Book
Centre, Urdu Bazar Lahore, Pakistan.
4. Cooper, E. L. 1990. Agriscience: Fundamentals and Applications, Delmar
Publisher, New York.
5. Khan, S. R. A. 2001. Crop Management in Pakistan with Focus on Soil
and Water. Directorate of Agri. Information, Punjab, Lahore.
6. Nazir, M. S. 1994. Crop Production. Ed. E. Bashir & R. Bantel, National
Book Foundation, Islamabad.
7. Somani, L. L. 1993. Recent Advances in Dry Land Agriculture. Part-2,
Scientific Publishers, Jodhpur.
Practical:
Identification of tools and machines in the workshop. Identification of different
metals by spark tests and advance methods. Demonstration of different heat
54
treatment processes. Practice of arc welding. Practice of gas welding. Safety
and first aid in the workshop related to electrical, mechanical and other
accidents. Safety in the use of hand tools. Visits to local foundries.
Suggested Readings:
1. Chapman, W. A. J. 2004. Workshop Technology Part-I.and II. Viva Books
Private Ltd., India.
2. Rao. P. N. 2002. Manufacturing Technology: metal cutting and machine
tools. Tata McGraw-Hill Co. Ltd. New Delhi, India
3. Ostwald, P. H. and J. Munoz. 2002. Manufacturing Processes and
systems. 9th edition John Wiley and Sons, New York. USA.
4. Havey, D. Miner. 1999. Exploring Pattern Making and Foundry. The
MacMillan Co. N. Y., USA.
Pumping system head and power requirements; Suction lift, well draw down,
friction head loss, operating head seasonal variation in system head curve,
pumps selection, prime mover electric, diesel and their selection, feasibility of
prime mover selection, determining pumping head, brake horsepower; water
horse power; input horse power; pumping plant efficiency.
Practical:
Suggested Readings:
1. Ahmad, N. 1995. Groundwater Resources of Pakistan, Shahzad Nazir
Publisher, Gulberg-III, Lahore
55
2. Ahmad, N. 1995. Tubewell Theory and Practices, Shahzad Nazir
Pubishers, Gulberg-III, Lahore.
3. Tranini, J. B. and E. J. Fennimove. 2003. Fluid Mechanics with
Engineering Applications, McGraw-Hill Book Co., Singapore.
Suggested Readings:
1. Sharma PD.1997. Toxicology. Rastogi publication, Meerut, India.
2. Lu FC and kacew S.2002.Lu’s basic Toxicology .4 th ed. Taylor & Francis
Inc. New York. NY.
3. Blanchfied JR.1998.Good Manufacturing Practices. Institute of Food
Science & Technology, London.
Suggested Readings:
1. Heldman, D. R. 2007. Handbook of food engineering ( 2 nd ed.) 6000
Broken sound Parkway NW, Suit 300, Boca Raton, FL 33487-2742.
2. Singh R. P. and D. R. Heldman. 2009. Introduction to Food Engineering
(4th ed.) Academic Press is an imprint of Elsevier, 30 Corporate Drive,
Suite 400, Burlington, MA 01803, USA.
3. Yanniotis, S. 2008. Solving Problems in Food Engineering. ISBN: 978-0-
387-73513-9 eISBN: 978-0-387-73514-6, Library of Congress Control
Number: 2007939831. Yanniotis, S. 2008. Solving Problems in Food
Engineering. Springer Science+Business Media, LLC., 233 Spring Street,
New York, NY10013, USA.
56
Foundation 6 (Base) Electrical Technologies for Food
Engineers
Suggested Readings:
1. Baksh, T. A. 2009. Electrical Technology (4th ed.) Technical Publications
Punes
2. Thereja, B. L. 2006. A textbook of Electrical Technology (1st ed.. S. Chand
Publisher.
Practical:
Suggested Readings:
1. Dhillon, B. S. 2007. Applied Reliability and Quality: Fundamentals,
Methods and Procedures.
2. Hornberg, A. 2006. Hand Book of Machine Vision, Litges & Dopf
Buchbinderei. Latest Information and company manuals about PLC, HMI,
SCADA and Machine Vision.
3. Mitsubishi. 2007. Programming Manual. Mitsubishi Electric, Japan.
4. Pletney, V. N. 2007. Focus on Food Engineering Research and
Developments. Nova Science Publishers.
5. Sun, D. W. 2011.Computer Vision Technology for Food Quality
Evaluation. Food Science and Technology, International Series.
6. Vernon, D. 2002. Machine Vision. Prentice Hall Ltd., Ireland.
58
Greenhouse effect, energy dissipation through industrial and engine emissions
and their impact on environment.
Practical:
Suggested Readings:
1. Hobs, P. N. 1981. Methane production from agricultural and domestic
wastes. Applied Sci. Publishers Ltd, London, U. K. Jewell, W. J. 1996.
Energy, agriculture, and waste management. Ann Arbor Science. Publisher
Inc. Ann Arbor, Michigan, USA.
2. McVeigh. 1987. Sun power; an introduction to the application of solar
energy. Programme Press, N. Y. USA.
3. Pimental, D. 1993. Hand book of energy utilization in Agriculture. CRC
Press Inc. 2000 corporate. Blvd. Florida, USA.
4. Stout, B. A. 1990. Hand book of energy for world Agriculture. Elsevier
Science B. V., Amsterdam - Lausanne - New York - Oxford - Shannon –
Tokyo.
5. Threlkeld, J. L. 1993. Thermal environmental engineering. Prentice Hall, Inc.
Englewood Cliffs, N. Y. USA.
59
Debentures, Loan Financing, Accounting, Quards Ledgers, Profit and loss
statement.
Suggested Readings:
1. Anonymous. 2002. The Certified Quality Auditors HACCP Handbook.
ASQ Food, Drug and Cosmetic Division. ASQ Quality Press, Milwaukee
Wisconsin, USA.
2. Hand Outs on Engineering Economy and ISO 9000.
3. Meredith, J. R. and S. J. Mantel. (2000) Project Management, McGraw-
Hill Co. Ltd. New Delhi, India.
4. Narasimha Swamy, N. (2007) Engineering Economics & Management,
Dynaram Publications, India
Practical:
Isolation, purification and maintenance of yeast and bacterial cultures.
Aerobic and anaerobic fermentation and production of various fermented
food products.
Suggested Readings:
1. El-Mansi, F. M. T, Bryee, C. F. A, Demain, A. L. and Allman, A. R. 2007.
Fermentation microbiology and biotechnology. CRS press, Taylor &
Francis Group, Boca Raton, Florida, USA.
2. Shetty, K., Paliyath, G, Pometto, A. and Levin, RE.2005. Food
biotechnology .Marcel Dekker Inc., New York, USA.
3. Borem, A., Santos, F. R. and Bowen, D. E.2004. Understanding
Biotechnology. Pearson Education Inc., New Jersey, USA.
60
Elective 5 (Breadth) Food Biochemistry
Suggested Readings:
1. Garrett, R. H and C. M. Grisham. 2008. Biochemistry (4th
Ed.). Brooks/Cole, Cengage Learning
2. Hui, Y. H., Wai-Kit Nip, Leo M. L. Nollet and G. Paliyath. 2006. Food
Biochemistry and Food Processing.
3. Nelson, D. L and M.M. Cox. 2005. Lehninger Principles of Biochemistry
(4th ed.), Freeman and Comp.
4. Pamela C. and C. Lippincott. 2005. Biochemistry (3 rd ed.). Lippincott’s
Illustrated Review, Williams & Wilkins.
5. Voet, D. V and J. G. Voet 2010. Biochemistry (4th ed.) VP & Publisher
Kaye Pace
Suggested Readings:
1. Kolev, D. 2013.Enzymology. Amazon.com Textbooks Store
2. Whitaker, J. R. 2003. Handbook of Food Enzymology, Publisher-Marcel
Dekker, New York, USA.
3. Whitaker, J. R., G. J Alphons, and D. W. S. Wong. 2002. Handbook of
Food Enzymology, Food Science and Technology.
Practicals
62
Suggested Readings
1. Brennan, JG. 2006. Food processing handbook. Wiley-VCH Verlag GmbH
& Co. KGaA, Weinheim, Germany.
2. Fellow, P.J. 2005. Food processing technology: principles and practices,
2nd ed. CRC Press, Taylor & Francis Group, Boca Raton, Florida.
3. Rahman, M.S. 2007. Handbook of food preservation. CRC Press, Taylor
& Francis Group, Boca Raton, Florida, USA.
Composition and properties Sugarcane and sugar beet and honey, Sugar of
Molasses: production, quality; Indigenous technology for small scale sugar
production: gur, khund, shaker; Raw sugar manufacturing: unit operations,
Bagging, storage; Factors affecting sugar processing; Quality criteria: raw
and refined sugar; Specialty sugar products: brown or soft sugar, liquid
sugar; Sugar industry by-products and their uses; Caloric and non-caloric
sweeteners; Nutritional Value, Sweetening Power, Processing, Toxicology
and Safety. Packaging, By-products and their Utilization. Quality Control.
Non- Nutritive Sweeteners; Significance, classification, industries in Pakistan.
Ingredients, manufacturing - high boiled sweets, caramel, toffee, fudge,
gums; Need, ingredients, manufacture; Chewing gum technology; Chocolate
confectionery; History, manufacture - potato, nuts, cereal, meat and fish
based; Puffed and baked snacks; Ingredients, formulations, applications;
Quality control; Packaging;
Suggested Readings:
1. Delgado, A.V. 2001. Sugar Processing and By-Products of the Sugar
Industry,
2. William, W.P. 2000. The Science of Sugar Confectionery, RSC
Suggested Readings:
1. Koughner and Couple. Process Modelling and Control (7 th ed.)
2. Luyben, W. and L. L. Michael. 1997. Essentials of Process Control.
McGray Hill, Inc., USA.
63
NCRC Recommendations for Food Engineering Under-
graduate Program
The degree nomenclature of Food Engineering Program will be BSc/BE/BS
Food Engineering.
1. Food Engineering will be a minimum four year degree program
inclusive of mandatory engineering courses of foundation, breadth and
depth given in the Food Engineering curriculum.
2. The food Engineering program may be registered as a separate
engineering profession with PEC.
3. The PEC is required to legislate for induction of food engineering
graduates in the food industries of Pakistan.
4. The HEC and PEC need to coordinate in the profession of food
engineering degree program for internship and employment generation
for the graduates in public and private sector organizations in particular
with food industries and chambers of commerce at federal and
provincial levels.
5. The HEC need to facilitate the required necessary funding to the
universities offering food engineering program.
6. Keeping in view the multidisciplinary nature of the food engineering
program and a new discipline in Pakistan, it is recommended that non-
engineering qualified faculty (PhD only) relevant to the specialized area
of food engineering may be hired, but not exceeding 25% of the total
strength of the program as per in line with PEC policies.
7. The Federal and Provincial Food Control Authorities be approached by
HEC and PEC for employment of graduates of food engineering.
8. For any institution seeking eligibility for F.Sc. pre medical students, it
will be mandatory to launch zero semesters in addition to four year
degree program in food engineering to cover the deficiency of Pre-
Engineering courses.
9. All the optional courses should be compatible with regard to credit
hours approved in the scheme of studies
10. Facilities of training abroad to the faculty members in food engineering
program be provided by HEC on priority basis.
11. Preference be given by HEC to offer scholarships to the deserving
graduates for higher studies abroad.
12. Annual seminars/workshops be organized by the Food Engineering
departments with the financial assistance of HEC for the development
and promotion of the discipline of Food Engineering.
13. Faculty should manage to attend national/international
conferences/expo with the financial support from HEC related to the
field of Food Engineering.
64
Objectives:
PEO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Effectively practice Food √ √ √ √ √
Process Engineering for the
design and operation of
systems for processing of
biological materials with
Controlled Atmosphere (CA)
practices and also to develop
products for the food
industries.
Have demonstrated √ √ √ √
proficiency in fundamental
engineering skills and
technical knowledge as well
as professional and personal
skills appropriate for their
profession.
65
Subjects outcomes:
66
Non-Engineering Domain
Islamic Studies or √ √ √
Ethics (for foreign
student)
English Composition & √ √ √ √ √
Comprehension
Linear Algebra & √ √ √ √
Calculus
Applied Physics √ √ √ √ √
Basic Agriculture for √ √ √ √ √
Engineers
Communication & √ √ √
Presentation Skills
Food Chemistry √ √ √ √ √ √
Computer √ √ √ √ √ √ √
Programming and
Applications in
Engineering
Differential Equations, √ √ √ √
Series, Laplace
Transform
Sociology for √ √ √ √
Engineers
Pakistan Studies √ √ √
Statistics & Probability √ √ √ √ √ √ √
Post-harvest handling √ √ √ √
of Fruits and
Vegetables
Food Processing and √ √ √ √ √ √
Preservation
Food Plant Layout and √ √ √ √ √
Sanitation
Food Regulation and √ √ √ √ √
Legislation
Food Industrial Waste √ √ √ √
Management
Food Microbiology √ √ √ √
Engineering Domain
Metallurgy & Workshop √ √ √
Practices
Manufacturing √ √ √ √ √
Engineering
Engineering √ √ √ √ √ √
Thermodynamic
Instrumentation and √ √ √
Measurements
Agricultural Processing √ √ √ √
67
Engineering
Engineering Economics √ √ √ √ √
& Management
Industrial Engineering √ √ √ √ √ √
& Management
Fluid Mechanics √ √ √
Engg. Numerical √ √ √ √ √ √
Analysis
Fluid flow systems √ √ √
Engineering Mechanics √ √ √ √ √
Engineering Drawing √ √ √ √ √ √ √
Graphics and CAD
Mechanics of Materials √ √
Major Based Core
Physical Properties of √ √ √ √
Food
Food Engineering √ √ √ √
Design
Material and Energy √ √ √ √
Balance
Principles of Food √ √ √
Process Engineering
Food Engineering √ √ √ √ √ √ √
Operations-I
Heat and Mass √ √ √ √
Transfer
Food Engineering √ √ √ √ √ √ √
Operations II
Machine Vision and √ √ √ √ √
Industrial Automation
Food Quality Control √ √ √
Food Storage √ √ √ √
Engineering
Food Product and Plant √ √ √ √ √
Design
Post-Harvest √ √ √ √ √
Engineering
Food Packaging √ √ √ √
Renewable Energy √ √ √
Resources for Food
Industry
Project & Report I-II √ √ √ √ √ √ √ √ √ √ √
68
COMPULSORY COURSES
Annexure - A
Islamic Studies
Aims:
1 To provide Basic information about Islamic Studies
2 To enhance understanding of the students regarding Islamic Civilization
3 To improve Students skill to perform prayers and other worships
4 To enhance the skill of the students for understanding of issues related to
faith and religious life.
Contents:
Introduction to Quranic Studies
Basic Concepts of Quran
History of Quran
Uloom-ul -Quran
69
Introduction to Sunnah
Basic Concepts of Hadith
History of Hadith
Kinds of Hadith
Uloom-ul-Hadith
Sunnah & Hadith
Legal Position of Sunnah
Islamic History
Period of khlaft-e-rashida
Period of Umayyads
Period of Abbasids
Recommended Readings:
1. Hameed ullah Muhammad, “Emergence of Islam” , IRI, Islamabad
2. Hameed ullah Muhammad, “Muslim Conduct of State”
3. Hameed ullah Muhammad, ‘Introduction to Islam
4. Mulana Muhammad Yousaf Islahi,”
5. Hussain Hamid Hassan, “An Introduction to the Study of Islamic
Law” leaf Publication Islamabad, Pakistan.
6. Ahmad Hasan, “Principles of Islamic Jurisprudence” Islamic
Research Institute, International Islamic University, Islamabad (1993)
7. Mir Waliullah, “Muslim Jurisprudence and the Quranic Law of
Crimes” Islamic Book Service (1982)
8. H.S. Bhatia, “Studies in Islamic Law, Religion and Society” Deep &
Deep Publications New Delhi (1989)
9. Dr. Muhammad Zia-ul-Haq, “Introduction to Al Sharia Al Islamia”
Allama Iqbal Open University, Islamabad (2001)
71
Annexure - B
English I
(Functional English)
Course Contents:
Basics of Grammar
Parts of speech and use of articles
Sentence structure, active and passive voice
Practice in unified sentence
Analysis of phrase, clause and sentence structure
Transitive and intransitive verbs
Punctuation and spelling
Comprehension
Answers to questions on a given text
Discussion
General topics and every-day conversation (topics for discussion to be
at the discretion of the teacher keeping in view the level of students)
Listening
To be improved by showing documentaries/films carefully selected by
subject teachers
Translation skills
Urdu to English
Paragraph writing
Topics to be chosen at the discretion of the teacher
Presentation skills
Introduction
Recommended Books:
1. Functional English
a) Grammar
1. Practical English Grammar by A.J. Thomson and A.V. Martinet.
Exercises 1. Third edition. Oxford University Press. 1997. ISBN
0194313492
72
2. Practical English Grammar by A.J. Thomson and A.V. Martinet.
Exercises 2. Third edition. Oxford University Press. 1997. ISBN
0194313506
b) Writing
1. Writing. Intermediate by Marie-Christine Boutin, Suzanne
Brinand and Francoise Grellet. Oxford Supplementary Skills.
Fourth Impression 1993. ISBN 0 19 435405 7 Pages 20-27 and
35-41.
c) Reading/Comprehension
1. Reading. Upper Intermediate. Brain Tomlinson and Rod Ellis.
Oxford Supplementary Skills. Third Impression 1992. ISBN 0 19
453402 2.
d) Speaking
English II
(Communication Skills)
Objectives: Enable the students to meet their real life communication
needs.
Course Contents:
Paragraph writing
Practice in writing a good, unified and coherent paragraph
Essay writing
Introduction
Translation skills
Urdu to English
Study skills
Skimming and scanning, intensive and extensive, and speed reading,
summary and précis writing and comprehension
Academic skills
Letter/memo writing, minutes of meetings, use of library and internet
Presentation skills
Personality development (emphasis on content, style and
pronunciation)
b) Writing
1. Writing. Intermediate by Marie-Chrisitine Boutin, Suzanne
Brinand and Francoise Grellet. Oxford Supplementary Skills.
Fourth Impression 1993. ISBN 019 435405 7 Pages 45-53 (note
taking).
2. Writing. Upper-Intermediate by Rob Nolasco. Oxford
Supplementary Skills. Fourth Impression 1992. ISBN 0 19
435406 5 (particularly good for writing memos, introduction to
presentations, descriptive and argumentative writing).
c) Reading
1. Reading. Advanced. Brian Tomlinson and Rod Ellis. Oxford
Supplementary Skills. Third Impression 1991. ISBN 0 19 453403
0.
2. Reading and Study Skills by John Langan
3. Study Skills by Riachard Yorky.
English III
(Technical Writing and Presentation Skills)
Course Contents:
Presentation skills
Essay writing
Descriptive, narrative, discursive, argumentative
Academic writing
How to write a proposal for research paper/term paper
74
Progress report writing
Recommended books:
b) Presentation Skills
c) Reading
The Mercury Reader. A Custom Publication. Compiled by
norther Illinois University. General Editiors: Janice Neulib;
Kathleen Shine Cain; Stephen Ruffus and Maurice Scharton. (A
reader which will give students exposure to the best of twentieth
century literature, without taxing the taste of engineering
students).
75
Annexure - C
Pakistan Studies
(Compulsory)
Introduction/Objectives:
77
78