DEPARTMENT OF FOOD TECHNOLOGY

SCHOOL OF TECHNOLOGY

SYLLABUS

FOR

B. TECH FOOD TECHNOLOGY

(SEMESTER: I-VIII)

Choice Based Credit System

(2015)

ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY

AWANTIPORA, PULWAMA – 192122, J and K.

P.O. Box: 1418, G.P. O. Srinagar – 190 001.

1
 B.Tech (Food Technology)
Course Structure – at a Glance

1ST SEMESTER

Course Code Course Title Type of L–P Credit

Course
PHY-111T/P Applied Physics C 3-2 4
CHM-111T/P Applied Chemistry C 3-2 4
MTH-101T Applied Math CF 4-0 4
BIO-101T Applied Life Science CF 4-0 4
BIO-102T Environmental Science CF 4-0 4
IDC-101T/P Introduction to Computer CF 2-6 5
Science
CIV-101T/P Engineering Drawing CF 2-3 4
Total Credits 29

2ND SEMESTER

Course Code Course Title Type of L– P Credit

Course
MTH-201T Engg. Mathematics CF 4-0 4
BFT-211T/P Principles of Food Preservation C 4-2 5
BFT-212T Thermal Science C 3-0 3
BFT-213T/P Food Chemistry C 4-2 5
BFT-214T/P Food and Nutrition C 3-2 4
BFT-215T/P Basic & Food Microbiology C 3-2 4
Total Credits 25

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3RD SEMESTER

Course Code Course Title Type of L–P Credit

Course
Communicative English G 2-0 2
BFT-311T Food Hygiene & Sanitation C 3-0 3
BFT-312T Grain Storage Technology C 3-0 3
BFT-313T/P Fluid Mechanics C 3-2 4
BFT-314T Unit Operations in Food Processing C 3-0 3
BFT-315T/P Industrial Microbiology C 4-2 5
BFT-316T/P Post harvest physiology, handling & C 4-2 5
storage of fruits and vegetables
Elective G
Total Credits 25

4TH SEMESTER

Course Code Course Title Type of L–P Credit

Course
BFT-411T Mass Transfer Operations C 3-0 3
ELE-417T/P Basic Electrical & Electronics CF 3-2 4
Industrial Economics G 4-0 4
BFT-402T/P Manufacturing Process CF 2-6 5
BFT-413T/P Food Process Engineering C 4-2 5
Elective G
Total Credits 21

3
5TH SEMESTER

Course Code Course Title Type of L–P Credit

Course
BFT-511T Heat Transfer Operation C 4-0 4

BFT-502T/P Process Control & Instrumentation CF 4-2 5

BFT-503T/P Food Regulation &Quality Control CF 4-2 5
BFT-514T/P Chemical Reaction Engineering C 3-2 4
BFT-515T/P Dairy Technology I C 4-2 5
BFT-516T/P Edible Oil Processing Technology C 4-2 5
Elective G
Total Credits 28

6TH SEMESTER

Course Code Course Title Type of L–P Credit

Course
BFT-611T/P Cereal & Legume Technology C 4-2 5
BFT-612T/P Dairy Technology II C 3-2 4
BFT-613T/P Food Additives & Ingredients C 4-2 5
BFT-614T/P Packaging Technology C 4-2 5
BFT-605T/P Technology of Effluent Treatment CF 4-0 4
& Waste Management
Elective G
Total Credits 23

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7TH SEMESTER

Course Code Course Title Type of L–P Credit

Course
BFT-711T/P Meat Fish & Poultry Technology C 4-2 5
BFT-712T/P Bakery and Confectionary Technology C 4-2 5
BFT-712T Food Plant Layout C 4-0 4
Human Resource Management G 3-0 3
BFT-713T/P Fruit and Vegetable Technology C 4-2 5
Total Credits 22

8TH SEMESTER

Course Code Course Title Type of L–P Credit

Course
BFT-811P Industrial Training, Project report, C 0-52 26
Seminar and Group Discussions
Total Credits 26

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 SEMESTER- I

PHY-111T/P APPLIED PHYSICS CREDITS 3-2 (4)

UNIT I
Electrostatics and Electrodynamics. Concept of electric field and potential, Guass’s law,
Polarization of dielectrics, electrostatic energy, Forces on moving charges, Ampere’s
law.

UNIT II
Mechanics: Viscosity, Stroke’s law, Terminal velocity, Surface tension and its
determination, Surface energy, Angle of contact, capillary rise, Excess of pressure inside
a spherical surface.

UNIT III
Modern Physics: Wave-particle duality, de-Broglie concept, Uncertainity principle,
Atomic spectra, Zeeman Effect, Stark effect, Paschenbeck effect, Raman spectroscopy.

UNIT IV
Solid State Physics and Fiber optics : Distinction between metals, semiconductors,
insulators on the basis of bands theory, Doping of semiconductors, contact potential,
Hall effect, Qualitative description of PN-junction, Light emitting and photo diodes,
Superconductivity, critical field.
Optical fiber, physical structure, basic theory, Application of optical fiber in information
technology and sensors (briefly).

Practical
1. Determination of dielectric constant of a solid
2. To study the characteristic of microwave wave guide.
3. To analyse the atomic spectra of Neon/Sodium lamp.
4. Determination of Electrical Resistivity of semiconductor using four probe method.
5. Determination of Hall coefficient and carrier type for a semiconducting material.
6. Determination of the transition temperature of a given super-conducting material.
7. Determination of Currie temperature of a Ferrite material
8. Determination of laser parameters like divergence, wave length etc. for a given laser source
(2 or 3 experiments)
9. Study the attenuation and propagation characteristics of an optical fiber cable.
10. Modulation and demodulation of optical (Laser) signals.
11. Study characteristics of PN diode and zener diode.
12. Determination of the characteristics of Transistor and FET.
13. To analyse the suitability of a given zener diode as a power regulator.
14. To find out the intensity response of a solar cell/photo diode

6
Books Recommended:
1. Jordan, C and Balmain, K.G (1963). Electromagnetic Waves and Radiating System, (2nd
Ed). Prentice Hall of Ind. Pvt. Ltd., New Delhi.
2. Griffith, D.J. (2001). Introduction to Electrodynamics, Prentice Hall of Ind. Pvt. Ltd.,
New Delhi.
3. Kraus, J.D. (1991). Electrodynamics, McGraw Hill, New York.
4. Feyman, R.P., Leighton, R.B. & Sands, M. (1995). The Feyman Lactures on Physics Vol. I,
II, III, Narosa Publishing House, New Delhi.
5. H.C., Ohanian, (1994). Modern Physics, Prentice Hall of India (P) Ltd., New Delhi.

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CHM-111T/P APPLIED CHEMISTRY CREDITS: 4-0 (4)

UNIT I
Chemical Bonding: Qualitative approach to quantum mechanics of valence bonds and
molecular orbital theory of homonuclear and heteronuclear molecules. Bond theory of
solids. Lattice enthalpy, permanent and induced dipole moments and total interaction.

UNIT II
Phase Equilibria: Phase diagrams of single substances, Properties of electrolyte
solutions, Phase diagram of mixtures. Interpretation and application of equilibrium
constants, Solubility equilibria.

UNIT III
Electrochemical cells: half reactions and electrodes, varieties of cells, reduction
potential, application of reduction potential like electrochemical series. Reaction rates,
Integrated rate laws, Half-lives, Temperature dependence of reaction ratio. The
formulation of rate laws, unimolecular reactions and chain reactions.

UNIT IV
Chemistry of polymers, addition, condensation and copolymerization, types of polymers
- plastics, elastomers, fibers and biopolymers. Mechanism and types of corrosion,
factors effecting corrosion and its prevention by various methods like metal cladding,
electroplating, painting, plastic coating, corrosion inhibitors. Crystalloids and colloids,
types of colloidal system, characteristics of colloidal system, application of colloids,
foams and emulsions.
Molecular Spectroscopy: General features of spectroscopy - experimental techniques,
intensities and bandwidths. UV and visible spectroscopy – Beer-Lambert’s law.
Practical
1. Determination of degree of hardness of water.
2. Determination of chlorine in bleaching powder.
3. Determination of Viscosity by Viscometer.
4. Preparation of phenol formaldehyde resin.
5. Preparation of sols and colloids.
6. Redox titrations (external indicator method.)
7. Study of partition of iodine between carbon tetrachloride and water.
8. Determination of surface tension and interfacial tension of liquids.
9. Preparation of solutions.
10. Determination of normality/molality/molarity of solutions.
11. Standardization of normal solutions.
12. Acid base titrations.
13. Iodometric titrations.

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Books Recommended

1. Bhatia, S.C. (2008). Engineering Chemistry. CBS Publishers & distributers, New
Delhi.
2. Duffey (2008). Modern Physical Chemistry: A molecular Approach, CBS Publishers
& Distributers, New Delhi.
3. Waigh (2007). Applied Biophysics: A Molecular Approach for Physical Chemists.
CRC Press USA.
4. Davis, & Berner (2004). Handbook of Industrial Chemistry, Vol I & II. CBS
Publishers & Distributers, New Delhi.
5. Laider, & Meiser (2006). Physical Chemistry, 2nd edn. CBS Publishers &
Distributers, New Delhi.

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MTH-101T APPLIED MATHEMATICS CREDITS: 4-0 (4)

UNIT 1:
Matrix, types of matrix, properties of matrix addition and multiplication, transpose of a
matrix, symmetric and skew symmetric matrix, orthogonal matrix, inverse of a square
matrix. Elementary matrices, rank of a matrix, characteristic equation, Eigen values and
Eigen vectors, cayley Hamilton’s theorem.

UNIT 2:
Limits, properties of limits, techniques for evaluating limits, continuity of a function,
differentiation of some elementary function by first principle, the product and quotient
rules and higher order derivatives. Increasing and decreasing functions and the derivative
tests. Maxima and minima of a function. Rolle’s Theorem and mean value theorem.

UNIT 3:
Integration, Integration of some elementary functions. Definite integral, properties of
definite integral, area of region between two curves. Beta and Gamma functions.

UNIT 4:
Measures of central tendency, measures of dispersion, co-efficient of dispersion, skewness,
measures of skewness, moments. Correlation, coefficient of correlation, limits of
correlation, coefficient of correlation, Limits of correlation coefficient, computation of
correlation coefficient, compution of correlation coefficient, Regression, Linear regression,
Lines of regression, properties of regression coefficient.

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BIO-101T APPLIED LIFE SCIENCES CREDITS: 4-0 (4)

UNIT I
Brief introduction to plant and animal kingdom and broad outlines of their
classification. Study of plant and animal tissue; Morphology of root, stem, leaf and
flower.

UNIT II
Reproduction in flowering plants.Inflorescence and its types; Fruit and types of fruit.
Study of seed, its structure and seed germination with special reference to maize, pea,
wheat, rice.

UNIT III
Definition and branches of Zoology. Idea of living and non living matter. Structure of
cell; Plant and animal cell. Protoplasm and its structure. Properties of protoplasm. Cell
division; amitosis, mitosis and meiosis. Chromosome- structure and functions. Brief
idea of Nucleic acids – DNA, RNA and Extra Nuclear Genomes

UNIT IV
Concept of gene, Protein synthesis, Chromosome alterations, Mutation and its types.
Recombinant DNA Technology.

Books Recommended:
1. Text books of Biology for Class XI and XII by NCERT publication.
2. Tyag, M.P., and Goyal, J.P (2002). Truemans A to Z Biology
3. Biswa, S. & Biswas, A.(2007). A text book of Biology, Pradeep Publications.

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BIO-102T ENVIRONMENTAL SCIENCE CREDITS: 4-0 (4)

UNIT – I
Introduction to Environmental Science: Scope and importance, Environmental Ethics-
Anthropocentricism and Ecocentricism, Environmental issues and Development,
Developing v/s Developed countries, Public Environmental awareness and methods of its
propagation, Campaigns as instruments to achieve better Environmental Outcomes, Green
Consumerism.

UNIT – II
Introduction to Ecosystem and Ecology, Types of Ecosystems, Structure of an Eco system-
biotic and abiotic components, Trophic Structure, Food chain and Food Web, Ecological
Pyramids; Ecological Succession, Bioenergetics, Energy flow in an ecosystem,
Biogeochemical cycles, Major World Ecosystems and their characteristics.

UNIT – III
Introduction to global climate change; Causes of climate change; Major ways in which
climate change is manifested – temperature and extreme events- El-nino, Future
projections about climate change, Melting of glaciers and polar ice caps, Sea level rise.

UNIT – IV
Natural resources and their conservation; Biodervisty-Definition, values and threats;
Habitat and Species Loss; Classification of species as per conservation status; Conservation
approaches – In-Situ and Ex-Situ conservation; Alternatives to conventional developmental
approaches – Sustainable Development; Non – Conventional Sources of Energy

UNIT – V
Relevance of Mathematics in Environmental Sciences; Introduction to Mathematical
Models; Types of Mathematical Models; Role of Models in Environmental Sciences/
Ecology; Gaussain plume Model, Lotka-Volterra Model-Nature and their relevance. Some
Statistical Problems based on Environmental Data.

Reading List:

1. Ecology and Environment by P.D. Sharma. (Rastogi Publications)

2. Environmental Science Towards a Sustainable Future by Nebel and Wright (PHI)
LPE
3. Environmental Studies by Erach Barucha (Oxford Publications)
4. Environmental Studies From Crises to Cure authored by R. Rajagopalan; Published
by Oxford University Press. Price INR 160.
5. Environmental Management by Oberoi
6. Principles Of Environmental Science: Inquiry & Applications (Special Indian Edition)
authored by William Cunningham & Mary Cunningham; Published by Tata McGraw
Hill. Price INR 375.

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IDC-101T/P INTRODUCTION TO COMPUTER SCIENCE. CREDITS:L 2-6 (5)

UNIT I
INTRODUCTION:
Introduction to computers, A Simple Computer Model, Hardware and Software essentials of
a computer, Need of computer in present world, Characteristics of Computers, Evolution of
Computers, Basic Operations of a computer System.

UNIT II
BASIC COMPUTER ORGANIZATION:
Input / Output Units: Defining input and output units, types and description of Input –
Output devices, Printing devices.
Storage: Primary memory, Memory Cell, Memory organization, ROM, RAM and its types,
Secondary storage devices and its types.

UNIT III
Processor: Description of Processor, its components, ALU, CU, Processor Registers, Basic
Architectures, Processor generations.
Number System ( Binary, octal, hexadecimal) and there conversion.

UNIT IV
SOFTWARE, OPERATING SYSTEM AND INTERNET:
System Software and utilities, Application Software, Licensed and open source softwares,
Need of Operating Systems, Types of Operating Systems, World Wide Web, How internet
works, Benefits and drawbacks of using internet, LAN, WAN, MAN.

UNIT V
DOS COMMANDS & MS Office
Internal and External commands in detail, Microsoft office (MS Word, MS Excel, MS
Power.point)

Books Recommended:
Introduction to computers by Peter Norton, Tata McGraw Hill.
Computer Fundamentals by V. Rajaraman, Pearson Education.
Unix concepts and applications, Sumitabha Das, Tata McGraw Hill.

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Practicals:

1. Identify the different parts of a computer system, Know how each and every parts
of a computer system works, Learn how different parts of the computers work
together to produce a good output.
2. Create a document using a suitable word processing package, with at least three
paragraphs and perform editing operations.
3. Document creation, Text manipulation with Scientific Notations.
4. Create a formal letter using a suitable word processing package, to place a
purchase order for procurement of books. Use mail merge feature
5. Table creation, Table formatting and Conversion. Use tables for list of books.
6. Create a Spreadsheet and enter the marks of a student, calculate total and print
grade, if the student has passed in all subjects.
7. Create a Power-point presentation with at least 6 slides.
8. Create an advertisement.
9. Using simple mathematical formulas in excel.
10. CHARTS – Line, XY, Bar and Pie.
* Perform the above tasks using Open Office/ MS Office.

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CIV-101T/P ENGINEERING DRAWING CREDITS: 2-3 (4)

UNIT- I:
Basic Concepts of drawing quadrants, drawing instruments, types of lines etc.
Dimensioning: General rules of dimensioning. Types: Aligned, unidirectional, chain,
parallel, combined, title, block & margins. Orthographic projections: Concept of horizontal
and vertical planes, first and third angle projections, orthographic projections of simple
blocks, missing lines and missing views. Projection of points, lines and planes: Projection
of points in different quadrants, projection of lines and planes positioned in different
orientations with respect to the principle planes.

UNIT II:
Projection of solids: Projection of simple geometrical solids placed in simple positions and
with single rotations of the face, edge or axis of the solid with respect to one of the principal
planes of projection.

UNIT III:
Section of solids: Principal of sectioning, Section of simple geometrical solids, types of the
section planes and their trace representation and location, true shape sections, sectioning
by auxiliary planes.

UNIT IV:
Development of surfaces: Development of surfaces of simple sectional solids and
intersecting solids, transition pieces, cones & cylinders.

UNIT V:
Isometric projections: Classification of pictorial projections, Isometric projection of plane
figures, prisms, pyramids, cylinders and for the given orthographic projections.
Introduction to Auto CADD.Basic commands of CADD.

Books Recommended:

1. Gill, P.S Engineering Drawing, S.K. Kataria and sons,

2. Bhatt, N.D Engineering Drawing, Charotar Book Stall, TulsiSadan, Anand
3. James, D Bethune Engineering Graphics with Auto CADD, 2006.
4. Narayana, Kannaiya Engineering Drawing, Scitech Publications, Chennai

Reference Books:
1. Sham Tickoo, Auto CADD 2006
2. B.C.RanaM.B.Shah Engineering Drawing, Pearson Education

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 SECOND SEMESTER

MTH-201T ENGG. MATHEMATICS CREDITS: 4-0 (4)

UNIT 1:
Differential calculus: Jaylons and Maclaurins expansions, curvature, asymptotes, tracing of
curves, partial differention, hoogenous functions and Euler’s theorem, composite functions,
total derivatives, derivate of an implicit function.

UNIT 2:
Ordinary differential equation, exact and Bernoullis differential equation, equations
reducible to exact form by integrating factors, Clairaut’s equation, Methods of finding
complementary functions and particular integrals.

UNIT 3:
Numerical analysis, finite difference, Numerical integration by trapezoidal, Simpson’s and
Weddle’s rules. Numerical solution of ordinary differential equation by Picard’s, Taylor’s,
Euler’s, Euler’s modified and Runge-kutta methods. Laplace transforms, properties of
Laplace Transforms, inverse Laplace transforms.

UNIT 4:
Theory of probability, Mathematical definition of probability, Statistical definition of
probability, independent events, Addition and Multiplication theorem on probability.
Conditional probability and Baye’s Theorem. Random variable, Probability mass function
and Probability density function. Distribution function. Binomial distribution, Poisson
distribution and Normal distribution.

Books Recommended:
A text book of Engineering Mathematics by N.P Bali and Manish Goyal. Laxmi Publication
(P) LTD. 2007

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BFT-211T/P PRINCIPLES OF FOOD PRESERVATION CREDITS: 4-2 (5)

UNIT I
Introduction and Historical Development of Food Preservation. Preservation by heat;
Principles of heat preservation, heat resistance of micro organisms and their spores.
Thermal death time; Heat treatments- boiling, steam under pressure, pasteurization,
canning; Heat penetration studies.

UNIT II
Preservation by low temperature- Low temperature storage, refrigeration and
freezing.Preservation by drying; Phenomenon and methods of drying- dehydration by air
drying, sun drying and freeze drying. Intermediate and high moisture foods.

UNIT III
Preservation by food additives- antibiotics, chemicals, organic acids.Preservation by
radiations;Ultraviolet and ionizing irradiations. Their effect on micro organisms, use in the
treatment of food.

UNIT IV
Microwave heating- Properties, mechanism, microwave generator and microwave food
application. Introduction to hydrostatic pressure technology, ohmic heating and extrusion
cooking. Use of ultrasounds and magnetic fields in food processing.

Practicals:

1. Can Formation. Calculation of percent Hook overlap.

2. Tin coating measurement and tests for sulphide stain.
3. Use of refractrometer and salinometer
4. Determination of thermal inactivation time of polyphenol oxidiase enzymes.
5. Canning and bottling of fruits and vegetables.
6. Dehydration of fruits and vegetables.
7. Preservation of food products by refrigeration and freezing.
8. Preservation of food products by concentration, jam, jelly, concentrated milk..
9. Cut out examination of canned foods.
10. Quantitative tests for sodium benzoate and potassium metabisulite.
11. Estimation of chemicals in preservation of foods.
12. product development and raw material calculations
13. Estimation of shelf life of foods on the basis of water activity and temperature.
14. Visit to a local cannery.
Note : Students can use the Non-Programmable scientific calculator.
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Books Recommended

1. Desrosier (2006). The Technology of Food Preservation, 4th edition, CBS Publishers &
Distributers, New Delhi.
2. Potter and HotchKiss (2006). Food Science, 5th edition, CBS Publishers &
Distributers, New Delhi.
3. Zueth (2005). Food Preservation Techniques, CBS Publishers & Distributers, New
Delhi.
4. Manay, N. S., & Shadaksharaswamy M. (2002). Foods, facts and principles (second
edition). New age international publishers, New Delhi.
5. Fellows, P. (2004). Food processing Technology: Principles & Practices, 2nd edition,
CRC Press USA.

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BFT-212T THERMAL SCIENCE CREDITS: 3-0 (3)

UNIT I
Introduction; First law of thermodynamics. Energy and its forms. Energy transfer across
system boundaries. Zeroth Law.Applications of steady flow energy equation to engineering
devices. Analysis of non-flow and flow processes for an ideal gas. Property changes work
done and heat exchange during these processes.

UNIT II
Limitations of first law. Kelvin Plank and Clausius statements of second law and their
equivalence; their applications to a refrigerator, heat pump and heat engines. Efficiency
and philosophy of Carnot cycle and its consequences, Clausius inequality, concept of
entropy, entropy change during various processes, representations of various processes on
temperature-entropy plots. Third law available energy and availability.

UNIT III
Thermodynamic cycle; Carnot vapour cycle. Ideal Rankine cycle, Rankine reheat cycle, air
standard Otto cycle, air standard diesel cycle, air standard Brayton cycle, vapour
compression refrigeration cycle.

UNIT IV
Steam generator- properties of steam, formation of steam, steam table, steam throttling.
Classification of boilers, fire tube boiler, Cochran boiler, Lancashire boiler, Cornish boiler,
water tube boiler, Babcock & Wilcox boiler. Comparison between water tube and fire tube
boiler. Guidelines for the choice of a new boiler. Essentials of a good boiler. High pressure
boilers, Steam accumulators. Various boiler mountings & accessories.

Books Recommended:

1. Vasandani, V.P., and Kumar, B.S. (1998). Heat Engineering, Metropolitan Book
Company Pvt. Ltd., 1, Netaji Subhash Marg, New Delhi.
2. Nag, P. K. (2005). Engineering Thermodynamics (3rd edition). Tata Mc Graw Hill
Publishing Company Limited.
3. Estop, T.D., and McConkey, A (2001). Applied Thermodynamics for engineers and
Technologist, Longman Scientific and Technical, USA.
4. Zemansky, M.W., and Vanes, H.C. (2002). Basic Engineering Thermodynamics,
McGraw Hill Book Co., Tokyo International Student Edition.
5. Spalding, D.B and Cole, D.H. (1997). Engineering Thermodynamics, ELBS and Edward
Arnold Pub. Ltd., (Low Priced Ed.).

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BFT-213T/P FOOD CHEMISTRY CREDITS: 4-2 (5)

UNIT I
Introduction; Definition of food chemistry, historic development of food chemistry. Effect
of biochemical reactions on quality and safety of food. Role of food chemistry in
society.Water; structure of water, water solute interactions, water activity, moisture
sorption isotherms.

UNIT II
Carbohydrates- Monosaccharides, monosaccharide isomerization and reactions, Oligo
saccharides- lactose, maltose, sucrose; Polysaccharides, their solubility, gel formation and
hydrolysis. Starch- structure, retro-gradation and gelatinization. Structure and functional
properties of Gums, pectin, pentosans, cellulose dietary fibre and β–glucanan.

UNIT III
Fats- Classification and structure of fats and fatty acids, rancidity of fats, refining,
hydrogenation and inter-esterification of fats. Safety of hydrogenated fats, consumption
trends and nutritional aspects of fats. Frying and fat changes.

UNIT IV
Protein- structure, denaturation, functional properties, viscosity, dough formation, protein
quality and digestibility. Enzymes- types and chemical nature, factors influencing enzyme
action, enzyme inactivation, coenzymes. Enzyme specificity, Kinetics and inhibition. Uses of
enzymes in food processing. Browning and its control. Plant pigments, structure and their
role in foods.

Practicals:
1. Determination of moisture on dry matter basis.
2. Determination of moisture sorption isotherms.
3. Determination of protein by Kjeldhal and Lowry method.
4. Estimation of sugars by Lane and Eyon method.
5. Quantitative determination of starch in cereal grains.
6. Quantative determination of amylase and amylopectin.
7. Saponification value, iodine value, free fatty acids, acid value, peroxide value and
8. rancidity tests for fats and oils.
9. Estimation of non enzymatic browning by furfural estimation.
10. Estimation of crude fat content by soxhlet method.
11. Estimation of beta carotene in fruits and vegetables.

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Books Recommended:
1. Fennema, O. R., Damodaran, S. (2008). Food Chemistry, 4th Edn. CRC Press USA.
2. Meyer, L. H. (2006). Food Chemistry, CBS Publishers & Distributors, New Delhi.
3. Nielson, S.S. (2002). Introduction to the Chemical Analysis of Foods, CBS Publishers &
Distributors, New Delhi.
4. Baianu, I.C. (1997). Physical Chemistry of Food Processe, Vol I & II, CBS Publishers &
Distributors, New Delhi.
5. DeMan (2007). Principles of Food Chemistry, 3rd edition. CBS Publishers &
Distributors, New Delhi.

21
BFT-214T/P FOOD AND NUTRITION CREDITS: 3-2 (4)
UNIT-I
Definition and scope; Composition and nutritive value of food groups; functions of foods;
water balance, energy balance, energy value of carbohydrates, fats and proteins, minerals
and vitamins. Balanced diet.

UNIT-II
Essential nutrients; sources and functions. Water soluble and fat soluble vitamins. Role of
minerals in nutrition. Digestion, absorption , transport and metabolism of nutrients in
human system. Basal metabolism; factors influencing BMR. Lactose intolerance and celiac
diseases. Protein quality evaluation. Recommended daily allowances and requirements of
infants, children, adults, old people, athletes, expectant and nursing mothers.

UNIT-III
Diet surveys, malnutrition, deficiency diseases and disorders of metabolism, diet groups,
importance of therapeutic nutrition, planning of diets for patients suffering for ulcer,
Anemia, Diarrhea, Diabetes, Cardiac diseases, Jaundice, Nephritis and Tuberculosis,
toxicants naturally occurring in foods, fortification of food with vitamins and minerals.

UNIT IV
Diet and Health- Nutraceuticals and functional foods, hypocholestromic, hypolidimic and
hypoglycemic effects of dietary fiber. Antioxidants and free radical scavengers.

Practicals:

1. Determination of proximate composition of common foods (protein,

carbohydrates, crude fiber, lipids, vitamin C, minerals).
2. Calculation of calories on the basis of chemical composition.
3. Planning of diet charts for various disease conditions (diabetics, hypertensive
patients, cardiac patients and renal failure.
4. Preparation of baby foods like cerelac.
5. Use of bomb calorimeter
6. Preparation of sports diet
7. Visit to hospitals and slum area for diagnosis of malnutrition induced diseases.
8. Assessment of nutritional status by anthropometry. Calculations of body mass
index.

22
Books Recommended:
1. Swaminathan, M.S. (1996). A textbook of Food and nutrition, Vol. I and Vol. II by,
Bangalore Printing and Publishing Co.
2. Gupta, K., L, Gupta, C, and Gupta, A. (1993). Food and Nutrition, JayPee Brothers
3. Joshi, S. A. (2000). Nutrition and Dietetics by, Tata McGraw Hill and Co.

23
BFT-215T/P BASIC AND FOOD MICROBIOLOGY CREDITS: 3-2 (4)

UNIT I
Introduction; Historical development, Discovery of microbial world, Biogenesis,
abiogenesis controversy, germ theory of disease, immunization, chemotherapy, discovery
of viruses, applied microbiology, Microbiology in twentieth century. General characteristics
of bacteria, yeast, mold, viruses and algae. Brief account of bacterial, yeast and mold
reproduction.

UNIT II
Microbial growth and reproduction; Definition of growth, growth curve, growth rate,
generation time, measurement of growth, effect of environmental factors such as
temperature, moisture, salt, pH, oxidation reduction potential and radiation on growth.
Control of micro organisms by physical, chemical and biological agents, thermal death time,
Z, F and D values.

UNIT III
Sources and prevention of contamination. General principles of food preservation.
Microbiology of air, water, milk products; cereals and cereal products; meat and meat
products, fish and fish products; poultry and eggs; spices and condiments; canned foods.

UNIT IV
Microbial techniques; Isolation and preservation of microbial cultures (Brief introduction).
Methods of genetic improvement (Recombinant DNA Technology). Bacterial toxins and
mycotoxins with special reference to Staphylococcus, Clostridium, Aspergillus. Food
poisoning and safety measures.

Practicals:
1. Instruments of microbiology laboratory and their functions.
2. Preparation of nutrient medium slant, broths.
3. Demonstration of serial dilution method and techniques of isolation and
enumeration of micro organisms.
4. To study the effect of temperature, pH and aeration on growth of micro organisms.
5. To demonstrate acid fast staining.
6. To stain the given bacteria by Gram’s staining method.
7. To measure the size of given micro organisms by ocular micrometer.
8. To determine the number of micro organisms by Haemocytometer.
9. To determine the motility of bacteria by hanging drop method.
10. Biochemical tests for the micro-organisms.

24
Books Recommended

1. Dubey, R.C., and Maheshwari, D. K. (2001). A text book of microbiology, S. Chand

and Co., New Delhi.
2. Pelezar, M. J., Chan, E. G. S. and Krieg, N.R. (2002). , Microbiology 5th edition, Tata
McGraw Hill and Co, New Delhi.
3. Purohit, S. S. (2001). Microbiology, Fundamentals and applications.
4. Sharma, P.D. (2000). Microbiology, A text book for university students.
5. Frazier, W. C. & Westhoff, D. C. (1996). Food Microbiology, Tata McGraw Hill and
Co.
6. James, M.J. (1997). Modern Food Microbiology, 4th Edition, CBS Publishers, New
Delhi
7. Barnart, G.J. (1997). Basic Food Microbiology, CBS Publishers, New Delhi.
8. Stainer, R.Y. (1996). General Microbiology, 5th edition, Mac Millan Publishers,
New Delhi.

25
 SEMESTER – III

PROFESSIONAL COMMUNICATION CREDITS: 2-0 (2)

Unit-I
Principles of Communication- Communication , its role & significance. The process of
communication, Barriers to communication. Interpersonal communication. Methods of
communication, verbal & non-verbal communication, decoding body language.

Unit-II
Developing English Language Skills- Introduction to phonetic sounds and transcription of
words. Enriching vocabulary, using words as different parts of speech. Homophones,
Antonyms ,Synonyms, Idioms and phrases, One word substitution. Tenses, Reported
speech, Concord, Gerunds and Articles.

Unit-III
Listening, Speaking & Personality Development- Art of effective listening .English in real
life situations: Requests, Permissions, Advice and Suggestions, Complaints and Apologies.
Public speaking, fear management, elocution, extempore speeches. Group discussions,
Multi-perspective debates, presentation skills. Interview etiquette, E-mail etiquette,
Telephone etiquette. Leadership qualities-SWOT analysis
.
UNIT IV-
Writing Skills-Technical communication: nature, origin and development of technical
communication, salient features, difference between technical writing and general writing.
Essentials of strong writing skills Report writing: structure, style and drafting of different
types of reports Proposal Writing, Presentation writing. Writing and presenting papers,
plagiarism.

UNIT V
Business Correspondence Ramification of business letters, analyzing audience, purpose,
layout & form and types. CV/Resume writing and cover letter.

26
Suggested Readings

1. Battacharaya, Indrajit. An Approach to Communication Skills. New Delhi: Dhanpat

Rai and Co, 2002.
2. Chaturvedi, P.D and Mukesh Chaturvedi. Business Communication, Delhi: Pearson
Education, 2006.
3. Day, Richard R, ed. New Ways in Teaching Reading. Illinois: TESO 1993.
4. Kumar, Sanjay and Pushp Lata. Communication Skills. India: OUP, 2011.
5. Mohan, Krishna and Meera Banerji. Developing Communication Skill, Delhi:
Macmillian, 1990.
6. O’Connor, J.D. Better English Pronunciation. London: Cambridge University Press,
1985.
7. Prasad, LM. Organisational Behaviour. New Delhi: Sultan Chand & Sons, 1984.
8. Raman, Meenakshi and Sangeeta Sharma. Technical Communication: Principles and
Practice. India: OUP, 2011.
9. Roach, Peter. English Phonetics and Phonology. London: Cambridge University
Press, 2000.
10. Sasikumar V., P. Kiranmai Dutt and Geetha Rajeevan. A Course in Listening and
Speaking (I & II). Bangalore: Foundation Books, 2006.
11. Seely, John. Writing and Speaking. Delhi: OUP, 2004.
12. Sood, S C., et al. Developing Language Skill. Delhi: Manohar, 1998.
13. Taylor, Shirley. Communication for Business. New Delhi: Pearson Education, 1988.
14. Trimble, Louis. English for Science and Technology. Cambridge: CUP, 1985.
15. Guerin, Wilfred., et al. MLA Handbook for Writers of Research Papers. New York:
Harper, 1966.

27
BFT-311T FOOD HYGIENE AND SANITATION CREDITS: 3-0 (3)

Students can use the Non-Programmable scientific calculator.

1. General principles of food hygiene, relation to food preparation, personal hygiene.

2. Food handling habits and water sources.

3. Impurities in water supply and treatment.

4. Sanitation facilities and procedures in food plant operation, rural and urban areas,
fairs and festivals.

5. Disposal of sewage and right soil microbial standards for foods.

Recommended Books:

1. Gaston, Ed & Tiffney. (2000). Guide to improving food hygiene.

2. Mountney. J. & Geod. W.A. (2000)Practical food microbiology and Technology (2nd
edition)

3. Hobbs. Betty C. (1998) Food Poisoning and food hygiene - (3rd Edition).

28
BFT-312T GRAIN STORAGE TECHNOLOGY CREDITS: 3-0 (3)

UNIT I
General problems of storage. Sources and detection of infestation in stored food grains.
Causes, types and content deterioration in stored food grains and methods to check them.
Traditional and modern methods of bag and bulk storage.

UNIT II
Insect pest of stored grain and mill products; nature of damage. Chemical, non-chemical
and integrated methods of controlling stored grain insect pest. Vertebrate pests and their
control.

UNIT III
Toxic contamination in food grains, their ill effects. Pesticidal contamination and
precautions of safe handling of pesticides. Mycotoxins and ergot poisoning. Pesticide
residues; definition and types. Common pesticide residues in foods and their safer limits
(MRL).

UNIT IV
Cleaning, aeration and drying of stored products at farmers, commercial and Govt. levels.
Role of moisture in spoilage of stored grains.
Categorization of food grains for storage, loss measurement and disposal. Principles of
godown sanitation and hygiene. Safe storage of cereal seeds.

Recommended Books:

1. Dennis S. Hill (2005). Pests of Stored foodstuffs and their control. Springer (India)
Private Limited.
2. K.P. Srivastava (2000). A textbook of Applied Entomology Vol.1 . Kalyani Publishers.
3. A. S. Atwal (2001). Agricultural pests of India and south-east Asia. Kalyani publishers.
4. Rehman, S. (2003). Handbook of food preservation. Second Edition. CRC press.

29
BFT-313T/P FLUID MECHANICS CREDITS: 3-2 (4)

UNIT I
Fluid and their Properties; Rheological concept of fluid, difference between solids, liquids
and gases, ideals and real fluids. Continum concept of a fluid; density; specific gravity and
relative density; viscosity and its dependence on temperature; surface tension and
capillarity, vapour pressure and cavitations; compressibility and bulk modulus; Newtonian
and non-Newtonian fluids. Modeling of rheological data, Power law model, Cassons model,
Hershley bulkly model, storage and loss modulus.

UNIT II
Fluid Static; Pascal’s law, Manometry. Action of fluid pressure on a plane (horizontal,
vertical and inclined) submerged surface, resultant force and center of pressure force on a
curved surface due to hydrostatic pressure. Buoyancy and floatation, stability of floating
and submerged bodies, metacentric height and its determination, periodic time of
oscillation. Pressure distribution in a liquid subjected to constant horizontal/vertical
acceleration, rotation of liquid in a cylindrical container.

UNIT III
Fluid Kinematics and Dynamics; Classification of fluid flows, velocity and acceleration of
fluid particle, local and convective acceleration, normal and tangential acceleration,
streamline, path line and streak line, flow rate and discharge mean velocity, continuity
equation in eartesian and cylindrical polar coordinates, Rotational flow, rotation viscosity
and circulation , stream and velocity potential functions, flow net. Fluid; Euler’s equation,
Bernoulli’s equation and steady flow energy equation; representation of energy changes in
fluid system, impulse momentum equation, kinetic energy and momentum correction
factors, flow along a curved streamline, free and forced vortex motions.

UNIT IV
Flow & Flow Measurements; Flow regimes and Reynolds number, laminar flow in circular
cross-section pipes. Turbulent flows and flow losses in pipes, Darcy equation, minor head
losses in pipes and pipe fittings, hydraulic and energy gradient lines. Pumps, Types of
pumps & characteristics, selection of pumps, typical performance curve, fans, blowers &
compressors.

30
Practicals:

1. To determine the metacentric height of a floating vessel under loaded and unloaded
conditions.
2. To study the flow through a variable area duct and verify Bernoulli’s energy
equation.
3. To determine the coefficient of discharge for an obstruction flow meter
(venturimeter /orifice meter).
4. To determine the discharge coefficient for a Vee notch or rectangular notch.
5. To study the transition from laminar to turbulent flow and to ascertain the lower
critical Reynolds number.
6. To determine the hydraulic coefficients for flow through an orifice.
7. To determine the friction coefficient for pipes of different diameters.
8. To determine the head loss in a pipeline due to sudden expansion / sudden
contraction /bend.
9. To determine the Reynolds No. for a flow through a pipe.

Recommended Books:
1. Kumar D.S, (2004). Fluid Mechanics and Fluid Power Engineering by Kataria & sons.
2. Massey B.S, (1998). Mechanics of Fluid ; Van Nostrand Reinhold Co.
3. Douglas J.F, (1999). Fluid Mechanics, Gasiorek JM, Swaffield JP; Pitman.
4. Streetes V.L and Wylie Eb, (2000). Fluid Mechanics; McGraw Hill Book Company.
5. Bansal R.K (2005). A textbook of Fluid Mechanics & Hydraulic Machines, Laxmi Publication
(P) Ltd.
6. Wilhelm L.R. Suter D.A & Brusewitz G.H (2005), Food & Process Engineering Technology,
Amer Society of Agriculture.

31
BFT-314T UNIT OPERATIONS IN FOOD PROCESSING CREDITS: 3-0 (3)

UNIT I
Preliminary unit operation: Cleaning, sorting and grading – aims, methods and applications,
physical properties of food materials. Conveying and Handling: Various unit operations in
post-harvest handling, study of different conveying systems like belt conveyors, chain
conveyors, screw conveyors, pneumatic conveyors, vibrating and oscillating conveyors,
bucket elevators – their selection, operation and maintenance.

UNIT II
Size reduction and sieve analysis: Theory of comminution, size reduction laws- calculation
of energy required during size reduction, size reduction equipments: Crushers – grinders,
ultrafine grinders, cutters, size enlargement. Effects of size reduction on sensory
characteristics and nutritive value of food. Sieving, separation based on size (mesh size),
Types of screens: stationary screens – grizzlies, gyrating screens, vibratory screens, and
effectiveness of screens.

UNIT III
Mixing & Agitation: Measurement of mixing, rate of mixing, liquid mixing, mixing
equipments-liquid mixer, powder & particle mixer, dough & paste mixer, jet mixer, static
mixer, purpose of agitation, agitated vessels – impellors, propellers & turbines, kneading,
Homogenization - Principle & equipment.

Unit-IV
Separation Process: Filtration-principle of filtration; types of filtration. Equipment- filter
press, rotary drum, shell & leaf filter, vacuum filter, centrifugal filter, filter media, filter aid,
filter cake. Ultrafiltration, membrane filtration, reverse osmosis. Sedimentation- Stoke’s
law. Free and hindered settling. Equipment for sedimentation. Crystallization, nucleation,
crystal growth. Crystallisation equipment.
Books recommended:
1. Sahay, K.M. and Singh., K . K (1998). Unit Operations of Agricultural Processing by
Kalya Publishers, Ludhiana.
2. Lloyd, A. & Penizer, R. (2006). Handling, Transportation and storage of Fruits and
Vegetables, AVI Publications, UK.
3. Mcabe W. L. and Smith J. C. (7th Edition ). Unit operations of chemical engineering. Mc
Graw Hill Publication.
4. Gean Koplis C. J. ( 3rd Edition). Transport processes in unit operations. Prentice Hall of
India.
5. P.Fellows.(2000) Food processing technology. Principles and practice. Ellis horwood
England and V C H publishers Germany
6. Earl, P. (1994). Unit operation in Food Processing, Elsevier Science UK..
32
BFT-315T/P INDUSTRIAL MICROBIOLOGY CREDITS: 4-2 (5)

UNIT I
Fermentation- Definition, types, advantages and disadvantages. Fermentation systems
(batch and continuous systems), fermenter design, instrumentation and control.
Fermentation raw materials.

UNIT II
Down stream processing- introduction, separation process with examples. Immobilised
enzyme technology- methods of immobilization and applications. Biotechnological role in
the production of organic acids and alcohols.

UNIT III
Microbial production of various primary and secondary metabolites- Alcohol, amino
acids (glutamic acid and lysine), organic acids (citric, acetic and lactic acid), enzymes,
antibiotics (penicillin, cephalosphorin).

UNIT IV
Biomass production- microbial production of single cell protein and Baker’s yeast.
Principle of overproduction of metabolites.

Practicals:

1. Production of Alcohol.
2. Production, recovery and control tests for Bakers Yeast by submerged culture.
3. Isolation and screening of microorganisms for antibiotic production.
4. Preparation of Wine, Cider, Miso, Tempeh, Yoghurt, riboflavin etc.

Books Recommended:

1. Prescott & Dunn (1992), Industrial Microbiology, 4th Edition. CBS Publishers, New
Delhi.
2. Ward, O. P. (1989). Fermentation Biotechnology- Principles, Process and Products.
Prentice Hall Publishers, New Jersey.
3. Stansbury, P.F., Whitaker, A and Hall, S. J. (1995). Principles of Fermentation
Technology, Pergamon Press, Oxford.
4. Young, M. Y. (1984).Comprehensive Biotechnology (Vol.1-4) , Pergamon Press Oxford

33
BFT-316T/P POST HARVEST PHYSIOLOGIES, HANDLING AND STORAGE OF
FRUITS AND VEGETABLES CREDITS: 4-2 (5)

UNIT I
Post harvest changes in fruits and vegetables; composition and nutritive value of
important fruits and vegetables. Factors responsible for changes in colour, texture and
flavour after harvest.

UNIT II
Respiration and water loss; Physiology of respiration. Factors affecting rate of
respiration. Respiratory quotient and calculations based on Q10. Loss of water from
harvested horticultural crops. Biosynthesis of ethylene- its regulation and action on
harvested fruits. Role of ethylene in fruit ripening. Various controlling agents used to
regulate ethylene action.
Ripening process; Fruit maturation and ripening. Physiological changes occurring
during ripening of fleshy fruits. Climacteric and non-climacteric fruits. Climacteric drift
with special reference to apple and avocado. Non-ripening mutants of tomato.

UNIT III
Post harvest handling and transportation of fruits and vegetables; Its Importance and
Need. Perishable and durable crops, Post harvest losses in fruits and vegetables.
Maturity indices for harvesting- Cooling of produce and methods of transportation.

UNIT IV
Storage systems for fruits for fruits and vegetables; Types of storage; zero energy cool
chamber, low temperature storage, hypobaric storage, modified atmospheric storage,
controlled atmospheric storage.

34
Practical
1. Studies on morphological features of some selected fruits and vegetables;
2. Studies of maturing indices;
3. Studies of harvesting of fruits and vegetables;
4. Determination of RQ;
5. Studies of pre cooling and storage of fruits and vegetables;
6. Studies on pre treatments on selected fruits;
7. Studies on use of chemicals for ripening and enhancing shelf life of fruits and
vegetables;
8. Studies of regulations of ripening
9. Studies on various storage systems and structures;
10. Studies on pre packaging of fruits;
11. Studies on pre packaging of vegetables;
12. Studies on physiological disorders
13. Visit to commercial packaging house
14. Visit to commercial storage structures

Books Recommended:
1. Kadar AA.1992. Post-harvest Technology of Horticultural Crops. 2nd Ed. Universiity
of California.
2. Pantastico B. 1975. Post Harvest Physiology, Handling and Utilization of Tropical and
Subtropical Fruits and Vegetables. AVI Publ.
3. Salunkhe DK, Bolia HR & Reddy NR. 1991. Storage, Processing and Nutritional
Quality of Fruits and Vegetables. Vol. I. Fruits and Vegetables. CRC.
4. Thompson AK. 1995. Post Harvest Technology of Fruits and Vegetables.Blackwell Sci.
5. Verma LR. & Joshi VK. 2000. Post Harvest Technology of Fruits andVegetables.
Indus Publ.

6. Lloyd, A. & Penizer, R (1998). Handling, transportation and storage of fruits and
vegetables, AVI Publications
7. Wills, R.B. (2002). Post harvest: An Introduction to the physiology and handling of
fruits and vegetables, CBS Publishers & Distributors, New Delhi.
8. Verma, L.R., & Joshi, V.K. (2004). Post harvest technology of fruits and vegetables-
handling, processing, fermentation and waste management, Indus Publishing Co.
New Delhi.
9. Arthey, D. (2005). Fruit Processing: Nutrition, Products, and Quality Management,
2nd edition, CBS Publishers & Distributors, New Delhi.

35
 SEMESTER IV

BFT-411T MASS TRANSFER OPERATION CREDITS: 3-0 (3)

UNIT I
Mass & Energy Balance-Units & dimensions, Mass balance, Concept of limiting & excess
reactant, Tie element, Recycle & By-pass. Energy balance-concepts,Calculation of enthalpy
change with & without reaction.

UNIT II
Principle of Mass Transfer, Diffusion, Molecular diffusion in fluids, diffusivity of fluids, mass
transfer co-efficient in laminar flow of effective diffusivity.Extraction-Liquid-liquid
extraction, selectivity & choice of solvent, liquid-liquid extraction equipment, Leaching-
Introduction, leaching equipment, Principles of continuous-counter current leaching.

UNIT III
Absorption- packings & packed tower, Basic principle of absorption, desorption or
stripping.Distillation – Vapour liquid equilibrium, relative volatility, flash &batch
distillation, steam distillation, vacuum distillation, T-xy&xy curves for distillation,
azeotrophic mixtures, and distillation tower.

UNIT IV
Drying-Theory of drying, bound moisture, free moisture, equilibrium moisture content,
critical moisture content, drying rate curves, engineering aspects of different types of dries
including bin drier, tray drier, drum drier, tunnel drier, spray drier, fluidized bed drier,
freeze drier.Principle of humidification & dehumidification, humidity chart, wet and dry
bulb temperature & cooling tower.

Books Recommended:

1. GeanKoplis C. J. Transport processes and separation process principles, 4th Edition.

Prentice Hall of India.
2. McCabe. Warren L., Smith. Julian C., Peter Harriott, Unit Operations of Chemical
Engineering, 7th Edition. McGraw-Hill, Inc., New Delhi.
3. Treyball R.E, Mass Transfer Operation, 3rd Edition-McGraw Hill Publication.
4. Singh, R.P., &Heldman. Introduction to Food Engineering, 3rd Edition, Academic
Press, London, UK.
5. Humelblau D.M.& Riggs, J. B., Basic principles and Calculation in Chemical
Engineering, 7th Edition.Prentice-Hall of India Pvt. Ltd.
36
ELE-417T/P BASIC ELECTRICAL AND ELECTRONICS CREDITS: 3-2 (4)

UNIT I
Electric Current and Ohm’s Law;Ohm’s Law, Resistance in Series, Resistance in Parallel,
Division of current in Parallel circuits, Equivalent Resistance, Numericals. Network
Theorems; Kirchhof’s laws, Thevenin Theorem, Work, Power and Energy effect of electric
current, Joule’s law of Electric beating. Numericals.

UNIT II
Electromagnetic Induction and A.C. Fundamentals;Faraday’s law of Electromagnetic
Induction, Generation of Alternating voltage, current, simple wave form, cycle Time period,
frequency, Amplitude, phase, phase difference. Induction motor; Classification of A.C.
Motors General Principle, construction, Relation between Torgue and Slip, control of A.C.
motors.

UNIT III
Transformer;Working principle of a Transformer construction, Elementary Theory of an
ideal Transformer E.M.F. Equation of a Transformer Voltage Transformation Ratio
Efficiency of a Transformer, Three phases – Transformer. D.C. Generators and D.C. Motors;
Generator Principle, Construction and working of Generator, Motor Principle, Comparison
of Generator and Motor action, comparison of shunt, series Motors, losses and Efficiency
Power stages, Speed control of D.C. Motors.

UNIT IV
Electronic Devices, Semiconductors, Bipolar junction Transistor, transistor circuit
configuration transistor characteristics Field Effect Transistor. Amplifiers, Classification,
Configuration, Concept of feedback amplifiers. Special Diodes, Zener Diode, Voltage,
Regulation. (6)
Cathode Ray oscilliscope (CRO) Introduction – Analog and Digital Instruments function of
Instruments. Electronic versue Electrical Instruments.

Students can use the Non-Programmable scientific calculator.

37
Practicals:

1. Study of staircase and godown wiring, performing tube connection and its testing.
2. Determination of power factor when R-L-C in series.
3. Determination of capacitance and impedance.
4. Measurement of power by three voltmeter, three ammeter and one wattmeter
methods.
5. Study of construction operation in case of D.C. Motor.
6. Load carrying capacity and open circuit characteristics of D.C.
7. General relationship between speed variations, number of poles of induction motor.
8. Study of construction, operation and care of alternator and A.C. converter.
9. Solving problems of R-L-C circuits, A.C. and D.C. motors, D.C. generator etc.
10. Solving problems of Diode as rectifiers, transistor as an amplifier, CE, CC, CB
amplifier, R-C ampled amplifier and direct coupled amplifier oscillators.

Books Recommended:

1. Pruthi, G. (1998). Fundamentals of Electrical Engg. and Electronics.

2. Tora Vincent Del, (2002) Principle of Electrical Engg..
3. Mittal. G.K. (1998), Basic Electronics.
4. Malvino. A.P. (1996), Electronic Principles.
5. Millman, Halkias,"Basic Electronics", Tata McGraw-Hill.
6.. Coughlin and Driscoll, "Operational Amplifiers and Linear integrated Circuits",
Prentice Hall of India.
7.. Bray B.B, "8086-486 Intel Microprocessor", Prentice Hall of India.
8.. Hall, D., "8086 Microprocessor", Tata McGraw Hill.

38
FT-211 INDUSTRIAL ECONOMICS CREDITS: 4-0 (4)

UNIT I
Concept and Techniques- Nature, scope and role of economics. Theory of demand and
supply, substitutions effect elasticity of demand, production and cost- the production
function, economics of scale: Estimating the production

UNIT II
Theory of firm-profit maximization, sale maximization wealth maximization. Market
structure-perfect competition, imperfect competition

UNIT III
Nature, scope and types of marketing, marketing environment, strategic marketing
palnning, Marketing information system and marketing research. Market segmentation,
targeting and positioning, product decisions- product mix, product life cycle ,new product
development, branding decisions(Basis), pricing –objectives, channel, management-
channel types

UNIT V
Definition, importance, nature of ethics, need for business ethics, forms of Business ethics,
ethics issues in marketing, advertising. Ethics of environment protection, obligations to
future generation, Ethics & religion. Ethics in manufacturing of products

Books Recommended:
1 Adhikary (2000). Business Economics, Excel Books.
2. Baumol W.J (1996). Economic Theory & Operations Analysis/ Prentice Hall Inc, New
Delhi
3. Chopra, O.P (1985). Managerial Economics, TATA McGraw Hill.
4. Keat, Paul G & Philips KY Young (1996). Managerial Economics,Prentice Hall, New
Jersey
5. Koutsoyiannis A. (1991). Modern Micro Economics Macmillan, New York
6. WilIiam H. Shaw, Business Ethics.
7. MarlUelG. Valesquez, (1998). Business Ethics, Pearson Education
8. Drucker P Panbooks (2000). Managing in Turbulent times London:
9. Boatright J. R, (1999) Ethics and Conduct of Business Pearson Education
10. Enis,B.M. Marketing Classics: (1991). A Selection of Influential Articles, New York,
McGraw Hill,
11. Kotler, Phillip and Armstrong, (1997). G. Principles of Marketing, New Delhi,Prentice
Hall of India,.
12. Ramaswamy,V.S and Namakumari,(2000). S. Marketing Management Planning, Control.
New Delhi,
39
BFT-402T/P MANUFACTURING PROCESS CREDITS: 2-6 (5)

UNIT I
Plastics and their processing; Introduction, Types of Plastics, Thermo-plastics,
Thermosetting plastics, Materials for processing plastics, Moulding processes compression
moulding, Transfer Moulding, Injection moulding, Extrusion, Thermo forming.

UNIT II
Ferrous Metal and Alloys; Introduction, Pig iron, cast iron, wrought iron, carbon steel, alloy
steel, blast furnace, classification of steel, unalloyed steels and alloy steels. Non-ferrous
Metals and Alloy; Introduction, Aluminum and its alloys, copper and its alloys, lead and its
alloys.

UNIT III
Mechanical Working of Metals (Metal forming); Introduction, hot working, cold working,
metallurgical advantages of hot working over cold working processes, rolling, forgoing.
Grinding Machines; Introduction, kinds of grinding, types of grinding machines, rough
grinding and precision grinding.

UNIT IV
Joint Processes; Introduction, weldability, types of welding, welding processes, use of
electricity in welding, formation and characteristics of electric Arc, types of joints and types
of applicable welds, Arc Welding machine. TIG welding MIG welding, gas welding, relative
merits of AC and DC welding.

Practicals:
1. Welding Shop- Fillet joint welding and corner joint welding – practice in welding
shop
2. Foundry Shop- Sand mixing and meld making of simple jobs practice in foundry
shop.
3. Carpentry Shop- Simple, jobs on sawing, ripping, planning and chiseling, wood
turning, practice in carpentry shop.
4. Machine Shop- Machine shop practice on Lathe, Milling machine and sharper simple
jobs.
5. Drilling Machine
6. Grinding.

Note: Students can use the Non-Programmable scientific calculator.

40
Books Recommended:
1. Hazra Chaudhary, (2007), Elements of workshop technology 2nd Edition Volumes I, II.
Media Promoters and Publisher Pvt.Ltd.
2. Rao P.N (2007) Manufacturing Technology, Tata McGraw Hill Publishing Company
Limited.
3. Chapman WAJ Workshop Technology (5e) Part I&II Elsevier.

41
BFT-413T/P FOOD PROCESS ENGINEERING CREDITS: 4-2 (5)

UNIT I
Mass & Energy Balance-Units & dimensions, Mass balance, Concept of limiting & excess
reactant, Tie element, Recycle & By-pass. Energy balance-concepts, Calculation of enthalpy
change with & without reaction.

UNIT II
Principle of Mass Transfer, Diffusion, Molecular diffusion in fluids, diffusivity of fluids, mass
transfer co-efficient in laminar flow of effective diffusivity. Rheology of solid foods.

UNIT III
Extraction-Liquid-liquid extraction, selectivity & choice of solvent, liquid-liquid extraction
equipment, Leaching-Introduction, leaching equipment, Principles of continuous-counter
current leaching, Absorption - packings & packed tower, Basic principle of absorption,
desorption or stripping.

UNIT IV
Distillation – Vapour liquid equilibrium, relative volatility, flash & batch distillation, steam
distillation, vacuum distillation, T xy & xy curves for distillation, azeotrophic mixtures,
distillation tower. Principle of humidification & dehumidification, humidity chart, wet and
dry bulb temperature & cooling tower.

Books Recommended:

1. Gean Koplis C. J. ( 3rd Edition). Transport processes in unit operations. Prentice Hall of
India.
2. Treyball R.E, Mass Transfer Operation-3rd Edition-McGraw Hill Publication.
3. Singh, R.P., & Heldman (2004). Introduction to Food Engineering, 3rd edition,
Academic Press, London, UK.
4. McCabe, W.L. & J.C., & Harriott, P. (2000). Unit operations of chemical Engineering,
5th edition, Mc Graw Hill, Inc., New Delhi.
5. Frame, N.D. (2002). The Technology of Extrusion Cooking, Blackie Academic &
Professional, London.
6. Humelblau B.M. Basic principles and Calculation in Chemical Engineering- Prentice
Hall of India Ltd

42
 SEMESTER V

BFT-511T HEAT TRANSFER OPERATION CREDITS:4-0 (4)

UNIT I
Introduction: Modes of heat transfer and basic equations. Conduction- basic laws of
conduction, thermal conductivity, resistance in series, heat flow through plane wall,
composite wall and cylinders. Convection- natural and forced, overall and individual heat,
transfer coefficient, Prandtl and Nusset number. Heat transfer through flowing liquids.

UNIT II
Radiation- Stefan-Boltzman, black body radiation, emission, irradiation, surface absorption,
reflection and transmission, gray surface, microwave heating, mechanism of microwave
heating, microwave oven and microwave heating of food and its application in food
industry.

UNIT III
Evaporation- energy and material balance. Types of evaporation-open kettle evaporator,
horizontal tube-natural circulation evaporator, vertical type natural circulation evaporator,
long tube vertical evaporator-once through and circulating evaporators, falling film
evaporator, forced circulation evaporator, agitated film evaporator, open pan solar
evaporator, open pan solar evaporator, single and multiple effect evaporator, Boiling point
elevation. calculation methods for single effect evaporator. Evaporation of food material.
Boiling- Pool and nucleate boiling, condensation-drop wise and film wise condensation.

UNIT IV
Heat exchange equipment, shell and tube heat exchanger- one shell one pass, one shell two
pass, plate type exchanger, extended surface equipment, heat pipes, NTU, condensers and
vaporizers, effectiveness.

Students can use the Non-Programmable scientific calculator.

Books Recommended:
1. Mcable W.L., Smith, J.C. (2008). Unit Operations of Chemical Engineering 7th edition, MC
Graw Hill Publication, New Delhi.
2. GeanKoplis, C.J (2001). Transport Process in Unit Operations. 3rd edition, Prentice Hall of
India.
3. Singh. R. Paul & Heldmann. Dennis R, (2000), Introduction to Food Engineering, 3rd
Edition, Academic Press, London, UK.

43
BFT-502T/P PROCESS CONTROL AND INSTRUMENTATION CREDITS: 4-2 (5)

UNIT I
Process measurement- Accuracy & repeatability, calibration, temperature measurement-
thermocouples, resistance thermometers, thermistore, bimetal thermometer, pyrometers,
pressure measurement, flow measurement – orifice meter, venturimeter, rotameter
turbine meter, ultrasonic flow meter, magnetic flow meters; level measurements- float
actuated devices, electrical method, sonnic methods.

UNIT II
Physical property measurements like density, specific gravity, viscosity.

UNIT III
Process control- Introduction, process model, control loop elements, process dynamics,
modes of control-on/off control, proportional control, integral control, derivative control
combined control modes, controller tuning.

UNIT IV
Control technique: P&ID symbology, negative feedback control, feed forward control, ratio
control, environmental control, cascade control, control equipments, 5

Students can use the Non-Programmable scientific calculator.

Practicals:
Use of transducers and measurement of pressure. Vacuum of temperature, humidity, pH
Theological parameters, and study of different types of temperature and pressure
controllers study of instruments used for measurement of solar energy instruments and
controls used in various food processes/Food equipments.

Books Recommended:

1. Valentas, J.K. Rotstein, E., Singh, R. Paul (1997). Handbook of Food Engineering
Practice, CRC Press New York.
2. Fribance. Austin E, (1996). Industrial Instrumentation Fundamentals.
3. Harriott, P. (1991). Process Control. Tata Mc Graw Publication Co. New Delhi.
4. Curtis Johnson (2004). Process Control Instrumentation. The Prentice Hall of India.
5. Eckman, D.P. (2004). Industrial Instrumentation. CBS Publishers & Distributors, New
Delhi.

44
BFT-503T/P FOOD REGULATION AND QUALITY CONTROL CREDITS: 4-2 (5)

UNIT I
General principles of food hygiene, relation to food preparation, personal hygiene.
Introduction to food analysis, sampling techniques, storage and preservation of samples,
expression of results. General principles of quality control, quality attributes, colour, gloss,
viscosity and consistency, size and shape, and texture, flavour, taste, sensory evolution
techniques.

UNIT II
Proximate analysis of foods: Principles of estimation of moisture, fat, protein,
carbohydrates, crude fibre, minerals and vitamins in foods.

UNIT III
Methods of quality assessment of food materials: Fruits, vegetables, cereals, dairy products,
meat products and eggs. Food hazards and food handling habits. Sources of water, sanitary
aspects of water supply, quality of water. Impurities in water supply and their treatment.

UNIT IV
Principles of food quality assurance, objectives, raw material quality assurance, finished
product quality assurance. Food laws and standards, national and international regulatory
agencies, Concept of HACCP & ISO 9000 series. Food adulteration: methods of evaluation of
different food adulterants.

Practicals:

1. Estimation of product quality with respect to color, size, shape, viscosity, texture,
flavour,
taste, sensory evaluation, market testing of products.
2. Evaluation of food standards.
3. Proximate analysis of foods
4. Quality evaluation of foods.

Books Recommended:

1. Krammar & Twigg, (1996), Quality Control for Food Industry. CBS Publishers.
2. Pomerans, Y. & Meloan (1978). Food Analysis: Theory and Practice, Westport.
Connectiant: AVI Publishers
3. Ronald, S. Kirk, & Ronald, Sawyer (1991). Pearson”s Composition & Analysis of Foods,
9th Edition, Longman Scientific & Technical, U. K..

45
BFT-514T/P Chemical Reaction Engineering CREDITS: 3-2 (4)

UNIT I
Introduction to chemical reaction engineering.Homogenous reaction, rate equation,
Arrhenius Law, types of reactors: batch reactor, continuous flow reactor and industrial
reactors. Conversion and design equation for batch and continuous flow reactors.

UNIT II
Batch reactor design and analysis: constant volume batch reactor- differential
andintegralmethod of rate analysis.Volume change in batch reactor with reaction-
differential and integral methodof rate analysis. Non isothermal batch reactors.

UNIT III
Continuous flow reactor design and analysis: differential and integral method for rate
analysis. Experimental design rate law estimation. Pressure drop in packed beds.

UNIT IV
Heterogeneous reaction:- Catalysts and their properties, Solid catalysts and steps in
catalytic reaction: adsorption isotherms, surface reaction, desorption, rate limiting steps.

Books Recommended:
1. O. Levenspiel, Chemical Reaction Engineering, 3rd Edition. John Willey & Sons.
2. H.S. Fogler, “Elements of Chemical Reaction Engineering”, 4th Edition. Prentice Hall.
3. J. Smith, “Chemical Engineering Kinetics”, 3rd Edition. McGraw-Hill.

46
BFT-515T/P DAIRY TECHNOLOGY-I CREDITS: 4-2 (5)

UNIT-I
Milk composition and their characteristics- Composition and structure: Principal
components, milk formation, factors affecting ,ilk composition and properties of milk. Milk
components: Lactose, lipids, proteins and salts. Constituent fatty acids, lipid classes and
nutritional aspects. Proteins-survey of milk proteins, serum proteins, casein and nutritional
aspects. Salts-composition and distribution among the phases, properties of salt formation,
colloidal calcium phosphate, nutritional aspects and changes in salts.

UNIT-II
Milk properties and processing- Solution properties, acidity, redox potential, flavor,
density, optical properties, viscosity, fluid rheology and liquid milk products. Processes of
straining, filtration and clarification. Collection, transportation, reception and storage of
milk in the dairy processing plants.

UNIT-III
Homogenization and Centrifugation- Objectives, operation of homogenizer, effects of
turbulence, factors affecting fat globule size, surface layers, colloidal stability,
homogenization clusters, creaming, other effects of homogenization and uses of
homogenization. Cream separation and removal of particles.

UNIT-IV
Pasteurized and sterilized milk- Technology and shelf life of pasteurized, sterilized,
reconstituted and flavored milks, extended shelf life of pasteurized milk, modification and
loss of nutrients during processing. Infant formulas-formula composition and their
manufacture.

Practicals:
1. Sampling equipments and sampling of milk.
2. Platform tests (Acidity, COB and Alcohol test).
3. Organoleptic tests.
4. Determination of milk fat percentage by Gerber’s method.
5. Determination of specific gravity by lactometer.
6. Determination of SNF percentage and TS percentage of milk with lactometer.
7. Detection of common adulterants and preservatives of milk.
8. Reporting of the suitability of milk for heat processing.
9. Reporting on the quality of given sample of milk.
10. Visit to milk processing plants.
11. Microbial examination of milk samples.
12. Methylene blue reduction test of milk.
47
Books Recommended:
1. Smit, Gerrit (2003). Dairy processing: improving quality, Woodhead publishing limited,
England.
2. De, Sukumar (1991). Outlines of dairy technology, Oxford university press, Delhi.
3. Varnam, A.H., Sutherland, J.P. (1994). Milk and milk products, Chapman and Hall, New
York, USA.
4. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., Boekel, M.A.J.S (1999). Dairy
Technology: Principles of milk properties and processes, Marcel Dekker, Inc, New York.

48
BFT-516T/P EDIBLE OIL PROCESSING TECHNOLOGY CREDITS: 4-2 (5)

UNIT I
Introduction-Importance of oil seed processing industry in India, storage of oil seed
grains. Composition of different oil seeds (sunflower, mustard, rapeseed, soyabean,
corn, palm oil etc)

UNIT II
Types of fats and their composition-Animal- Lard, margarine their technology and
applications. Vegetable oils, Hydrogenated fats. Cocoa butter equivalents, shortenings,
low fat spreads, peanut butter etc. Speciality fats and designer lipids for nutrition and
dietetics,
especially by biotechnology.

UNIT III
Processing technologies for oil extraction-Traditional and Expellers Extraction
methods, types of expellers and solvent extraction technology. Refining of oil seeds.
Rendering of animal fats.

UNIT-IV
Processing of vegetable oils. hydrogenation of vegetable oils, shortenings and
margarine. fractionation, winterzation, inter-esterification etc.for obtaining tailor-made
fats and oils. Storage problems: Rancidity and flavor reversion, mechanism and their
control measures. Quality assessment tests of fats and oils, oil and fat adultrants,
Packaging and storage of fats and oils.

Practicals:
1. Effect of certain preparative treatments (flaking, heat treatment, dehusking,
moisture conditioning) on rates of oil extraction from certain oilseeds.)
2. Determination of efficiency of oil extraction techniques (mechanical expelling
and solvent extraction).
3. Determination of some quality parameters in oils extracted by different
techniques (eg.Colour and FFA contents).
4. Demonstration and/or evaluation of techniques for clarification degumming,
dewaxing, alkali refining, bleaching, deodorization of oils.
5. Visit to an oil extraction, refining and vanaspati unit.
6. Determination of certain analytical constants of edible fats and oils for
conformation toBI S standards/detection of adulteration.
7. Determination of stability of fats & oils.
8. Determination of deep-fat frying performance of some refined oils.
9. Identity tests for various oils.
49
Books Recommended:
1. Williams. P.N. & Devine. J. (1996). The Chemistry and Technology of Edible Oil and
Fats.
2. Berk, & Bhatia (2008). Handbook of Industrial Oil and Fat Products, Vol 1-4. CBS
Publishers, New Delhi.
3. Meyer, (1998). Food Chemistry. CBS Publishers, New Delhi.
4. Hamilton, R.J. and Bharti, A. Ed. 1980. Fats and Oils: Chemistry and Technology.
Applied Science, London.
5. Salunkhe, O.K. Chavan, J.K, Adsule, R.N. and Kadam, S.S. 1992. World Oilseeds:
chemistry, Technology and Utilization. VNR, New York.
6. Wolf, I.A. Ed. 1983. Handbook of Processing and Utilization in Agriculture. (2 vol.
set). CRC Press, Florida

50
 SEMESTER- VI

BFT-611T/P CEREAL AND LEGUME TECHNOLOGY CREDITS: 4-2 (5)

UNIT-I
General introduction , production and utilization trends. Structure of different grains-
Wheat, Rice, Barley, Oat, Corn, beans, peas and Millets. Chemical composition of cereals
and pulses.

UNIT-II
Wheat: Types and physicochemical characteristics; wheat milling -products and
byproducts; Flour milling, extraction rate and milling systems (Flow diagrams). Improvers
and bleachers used in flour. Significance of ingredients used in bakery products like bread,
biscuits, cake etc. and preparation method of the same.

UNIT-III
Rice: Classification, physicochemical characteristics; cooking quality; rice milling
technology; by- products of rice milling and their utilization; Parboiling of paddy. Rice bran
oil and its properties. Wet and dry milling of maize. Preparation of oat flakes, porridge
(dalia) and oat meal. Pearling and Malting of Barley.

UNIT-IV
Legumes: composition, anti-nutritional factors, processing and storage. Processing of
legumes for protein concentrates and isolates. Milling of pulses.

Practicals:

1. Determination of physical characteristics of cereals.

2. Milling of wheat into flours.
3. Determination of wet and dry gluten.
4. Preparation of bread, biscuits, cookies and cakes.
5. Parboiling of rice.
6. Determination of crude fibre in wheat flour.
7. Visit to local roller flour mill.
8. Visit to local bakery.
9. Visit to local rice hulling unit.
10. Determination of ash and sugars in flour and bakery products.
11. Cooking quality of rice.
12. Protein isolation and extraction soyabeans and legumes.

51
Recommended Books:
1. Chakrabarty MM. 2003. Chemistry and Technology of Oils and Fats.
Prentice Hall.
2. Dendy DAV & Dobraszczyk BJ. 2001. Cereal and Cereal Products. Aspen. Hamilton RJ
& Bhati A. 1980. Fats and Oils - Chemistry and Technology. App. Sci. Publ.
3. Hoseney RS. 1994. Principles of Cereal Science and Technology. 2nd Ed. AACC.
4. Kay DE. 1979. Food Legumes. Tropical Products Institute.
5. Kent NL. 1983. Technology of Cereals. 4th Ed. Pergamon Press.
6. Kulp K & Ponte GJ. 2000. Handbook of Cereal Science and Technology. 2nd Ed. Marcel
Dekker.
7. Lorenz KL.1991. Handbook of Cereal Science and Technology. Marcel Dekker.
8. Marshall WE & Wadsworth JI. 1994. Rice Science and Technology.Marcel Dekker.
9. Mathews RH. 1989. Legumes Chemistry, Technology and HumanNutrition. Marcel
Dekker.
10. Matz SA. 1969. Cereal Science. AVI Publ.
11. Paquot C. 1979. Standard Methods of Analysis of Oils, Fats and Derivatives. Pergamon
Press.
12. Pomeranz Y. 1987. Modern Cereal Science & Technology. VCH Publ.
13. Salunkhe DK.1992. World Oilseeds: Chemistry, Technology andUtilization. VNR.
14. Swern D. 1964. Bailey’s Industrial Oil and Fat Products. InterSci. Publ.28
15. Watson SA & Ramstad PE.1987. Corn; Chemistry and Technology.

52
BFT-612T/P DAIRY TECHNOLOGY-II CREDITS: 3-2 (4)

UNIT I
Concentrated and dried milk products- Basic technology of concentration and drying.
Manufacture of concentrated milk, bulk condensed milk, canned evaporated milk,
sweetened condensed milk and recombined concentrated milk. Manufacture of skim milk
powder, whole milk and high fat milk powder. Changes affecting structure and quality of
concentrated and dried milk products. Microbiology of concentrated and dried milk
products. Nutritive value of concentrated and dried milk products

UNIT II
Cream, butter, margarine, spreads and cheeses- Handling of cream, processing of single,
double, and coffee, whipped, scalded, dried and frozen creams. Chemistry and microbiology
of cream and its application in non-dairy products. Chemistry, technology and microbiology
of butter, margarine, spreads. Nutritive value of cream based milk products.

UNIT III
Frozen and Indian dairy products- Ice cream-role of ingredients, technology of ice creams,
low fat frozen desserts, sherbets and ices. Phsico-chemical nature of ice cream and
microbiology of ice creams. Scope if Indian dairy products. Manufacture of Dahi, Srikand,
Panir, Ghee, Khoa and Channa.

UNIT IV
Dairy hygiene and sanitation-Introduction to hygiene and sanitation, CIP and COP
scheduling, deposit formation, cleaning and disinfection. Legal standards for milk and milk
products.

Practicals:
1. Preparation of flavoured milk.
2. Cream separation, neutralization and ripening.
3. Preparation of butter.
4. Preparation of Khoa.
5. Preparation of Paneer and Channa.
6. Preparation of common varieties of ice-cream.
7. Quality evaluation of milk and milk products.
8. Visit to different milk plants to learn about milk condensing and drying operations.

53
Books Recommended:
1. Smit, Gerrit (2003). Dairy processing: improving quality, Woodhead publishing limited,
England.
2. De, Sukumar (1991). Outlines of dairy technology, Oxford university press, Delhi.
3. Varnam, A.H., Sutherland, J.P. (1994). Milk and milk products, Chapman and Hall, New
York, USA
4. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., Boekel, M.A.J.S (1999). Dairy
Technology: Principles of milk properties and processes, Marcel Dekker, Inc, New York.

54
BFT-613T/P FOOD ADDITIVES AND INGREDIENTS CREDITS: 4-2 (5)

UNIT I
Food additives- definitions, classification and functions, Preservatives, antioxidants,
colours and flavours (synthetic and natural), emulsifiers, sequesterants, humectants,
hydrocolloids, sweeteners, acidulants, buffering salts, anticaking agents, etc. - chemistry,
food uses and functions in formulations; indirect food additives; toxicological evaluation of
food additives.

UNIT II
Scope of spice processing industry in India. Spices -definition. Chemical composition, uses
and processing of different spices-pepper, cinnamon, turmeric, fennel, chilli, cardmom
(small and big), cumin, mint, ginger cloves and fenugreek. Condiments- definition. spice
oleoresins, spice essential oils, encapsulated spices (Brief). Packaging of spices and spice
products. Microbial contamination and insect infestation in spices and its control.

UNIT III
Food flavours- natural and synthetic flavourings. Flavour enhancers their properties and
toxicity. Flavours from vegetables, cocoa, chocolate, coffee, vanilla beans. Evaluation tests
for flavours. stability of flavours during food processing, analysis of flavours, extraction
techniques of flavours, flavour emulsions; essential oils and oleoresins; authentication of
flavours etc.

UNIT IV
Proteins, starches and lipids as functional ingredient; isolation, modification, specifications,
functional properties and applications in foods and as nutraceuticals

55
Practicals:
1. Determination of moisture in whole and ground spices.
2. Determination of total ash in spices.
3. Sampling and determination of extraneous matter in spices.
4. Determination of pungency rating (Scoville method) in red pepper.
5. Adulteration tests for different spices.
6. Organoleptic evaluation of flavours.
7. Identification of saffron by sulphuric – diphenylamine test.
8. Determination of cold water extract.
9. Determination of alcohol soluble extract.
10. Determination of calcium oxide.
11. Determination of volatile oil.
12. Microscopic examination of spices.
13. Detection of Argemone seeds in mustard.
14. Detection of oil soluble color.
15. Extraction of oleoresins from spices.

Books Recommended:

1. Purseglove, J.W. (1998). Spices Vol and Vol II, Longman Publicationers.
2. Tainter, D.R. And Grenis, A.T. (1993). Spices and Seasonings- A Food Technology
Handbook, VCH Publisheers, Inc.
3. Merory, J. (1978). Food flavorings, Composition, Manufacture and Use, 2nd edition, AVI
Publishing, INC.
4. Farrel, K.T. (1985). Spices, condiments and Seasonings, AVI Publiching, INC.
5. Heath, H, B. & Reineccius, G. (1996). Flavour Chemistry and Technology. CBS
Publishers & Distributors, New Delhi.

56
BFT-614T/P PACKAGING TECHNOLOGY CREDITS: 4-2 (5)

UNIT I
Introduction of Packaging Technology: Definition, Factors involved in the evolution and
selection of a food package, functions of packaging. Packaging operations and packaging
functions. Safety considerations in food packaging, types of food safety problems associated
with package, package labeling and food safety. Packaging requirements of selected foods-
cereal and snack food, beverages, milk and dairy products, poultry & eggs, red meat, frozen
foods, horticulture products and microwavable foods.

UNIT II
Food Packaging Materials: Paper and paper based packaging materials, types of paper and
paper products, functional properties of paper, plastic packaging material, classification of
polymers,

Functional and mechanical properties of thermoplastic polymers, testing of plastic

packages. Metal packaging materials, container making process (end manufacture, three
piece can manufacture and protective and decorative coatings), functional properties of
metal containers. Tin plate containers-Quality control tests.

Glass packaging materials, composition and manufacture of glass container, glass

container-closure functions, closure terminology and construction. properties of glass
container, mechanical, thermal and properties. Testing of glass containers.

UNIT IV
Aseptic packaging: Sterilization of packaging material food contact surfaces & aseptic
packaging systems. Active food packaging- definition, scope, physical and chemical
principles involved. Vacuum packaging in food products.

Practicals:

1. Identification of Plastic films.

2. Pre-packaging of vegetables
3. Shrink packaging of fruits.
4. Estimation of shelf life of packaged foods.
5. Vacuum and gas packaging.
6. Hook overlap of metal containers.
7. Quality evaluation of tin plates.
8. Fabrication of tin containers.
9. Quality of evaluation of glass containers.
10. Shelf life studies of food in plastics.
57
 11. Design of packaging.
12. Strength properties of packaging materials.
13. Water vapour and gas transmission rates of flexible packaging materials.

Books Recommended:

1. Scharow, S., and Griffin, R.C. (1980). Principles of Food Packaging, 2nd Edition., AVI
Publications Co. Westport, Connecticut, USA.
2. Rooney, M.L. (1995). Active Food Packaging. Blackie Academic & Professional,
Glasgow, U.K.
3. Bakker, M. (1986). The Wiley Encyclopedia of Packaging Technology, John Wiley &
Sons Inc: New York.
4. Robertson, (1998), Principles of Food Packaging.CRC Press, USA

58
BFT-605T/P TECHNOLOGY OF EFFELUENT TREATMENT AND WASTE
MANAGEMENT. CREDITS: 4-0 (4)

UNIT I
Introduction: Types of waste and magnitude of waste generation in different food
processing industries. Concept, scope and importance of waste management and effluent
treatment.

UNIT II
Waste characterization: Temperature, pH, oxygen demands (BOD, COD, TOD), fat, oil and
grease content, metal content. Forms of phosphorus and sulphur in waste waters.
Microbiology of waste. Other ingredients like insecticide, pesticide and fungicides residues.

UNIT III
Environmental protection act and specifications for effluent of different food industries.
Waste utilization. Effluent treatment- Pre-treatment of waste, sedimentation, coagulation,
flocculation and floatation. Secondary treatment: 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 IV
Assessment, treatment and disposal of solid waste; concept of vermin composting and bio-
gas generation.

Students can use the Non-Programmable scientific calculator.

Books recommended:
1. Cheremisinoff (2002). Handbook of water and waste water treatment technologies,
CBS publishers, New Dehi.
2. Khan & Ahsan (2007). Textbook of Solid Wastes Management, CBS Publishers, New
Delhi.
3. Duggal & Sharma (2009). Water and Waste Water Analysis, CBS Publishers, New
Delhi.

59
 SEMESTER – VII

BFT-711T/P MEAT, FISH AND POULTRY TECHNOLOGY CREDITS: 4-2 (5)

UNIT-I
Introduction- Sources of meat and meat products in India, its importance in national
economy. Per capita consumption of meat, poultry and fish. Present status of meat, poultry
and fish industries in India. Chemical composition and microscopic structure of meat.

UNIT-II
Methods of slaughtering & meat processing- Pre-slaughter care, Antemortem inspection of
meat animals. Methods of stunning, slaughtering and dressing of meat animals and poultry
birds Post mortem examinations of meat-Rigor mortis. Factor affecting post mortem
changes, properties and shelf life of meat. Methods of meat tenderization. Meat curing-
types and factors affecting quality of cured meats. Preparation of smoked meats, pickled
meats, sausages and hamburgers. Methods of meat preservation- refrigeration,
refrigeration, thermal processing and dehydration.

UNIT-III
Poultry products- Structure, composition, nutritive value and functional properties of eggs.
Grading of eggs. Factors affecting egg quality and measures of egg quality. Preservation of
eggs by different methods- freezing, dehydration and coating.

UNIT-IV
Fish products- Types of fish, composition, structure, post mortem changes in fish. Handling
of fresh water fish. Nutritional quality of fish. Canning of fish.

Practicals:
1. Fish, Meat cutting and handling.
2. Dressing of poultry.
3. Evaluation of the quality of meat, poultry and fish,
4. Canning, freezing, dehydration cured product of fish and meat.
5. Meat based soup and its quality control.
6. Measures of egg quality, egg powder etc.
7. Analysis of fish and fish products.
8. Preparation of fish oil and meal.
9. Fish protein concentrate uses.
10. Visit to meat, fish and poultry processing industries.

60
Books Recommended:
2. Lawrie, R. A. (1975). Meat Science. 2nd Edn. Pergamon Press. Oxford UK.
3. Annonymous (1995). Meat processing and Meat Products Handbook, EIRI Board of
Consultants and Engineers, Indian Institute of Consultants, New Delhi.

61
BFT-712T/P BAKERY AND CONFECTIONERY TECHNOLOGY CREDITS: 4-2 (5)

UNIT I
Status of bakery industry in India & Govt. Licensing Policy Raw material for bakery
products. Flour, sugar, shortening, yeast, salt, emulsifiers, oxidants and reducing
agents. Role and PFA specifications of these raw materials. Manufacturing
techniques, uses & functionality of vital wheat gluten. Structure and function of
wheat proteins (gluten).

UNIT II
Different types of bread and preparation of bread using different methods. Quality
evaluation of bread. Preparation of rusks, buns and pizza.

UNIT III
Soft wheat products: Cakes, their types, methods of preparation of different cakes.
Cake faults and their remedies. Biscuits, cookies and crackers. Types, Technology of
manufacture and quality evaluation. Muffins technology of production.

UNIT IV
Confectionary products: Different ingredients used in candy, fruit butter and
chocolate. Technology of manufacture, quality parameters.

Practicals:
1. Quality analysis of raw materials used in bakery and confectionary industry
according to PFA standards.
2. Preparation and evaluation of bakery and confectionary products:
 Bread, White sandwich, high volume milk bread, using different methods.
 Cakes: with eggs, without eggs, using different methods.
 Biscuits, using different methods.
 Buns
 Pizza
 Candy
3. Study and analysis of the production charts used for different products by bakery
industry.
4. Visits to bakery and confectionary industry.
Local market survey for bakery and confectionary products

62
 Recommended Books:
1. Bernrd . Minife. W. (2003), Chocolate, Cocoa and Confectionary.
2. Mathur. R.B.L. (1999), Handbook of cane sugar technology, CBS Publishers.
3. Faridi Hamed , (2003), The Science of Cookie and Cracker Production.
4. Matz, (1989). Bakery Engineering and Technology, Vol I and II, CBS Publishers, New
Delhi.

63
BFT-712T/P FOOD PLANT LAYOUTS CREDITS: 4-0 (4)

UNIT I
Plant Location and Layout-Concept and factors governing plant location. Location
economics- comparison of rural vs urban plant sites, plant site selection guide. Classes of
layout problems, objectives, principles and types of layouts – process layout, product
layout, combination layout, fixed position layout; methods and tools of plant and factory
layouts; plant layout procedures.
Layouts of different types of food and fermentation industries – canning, dairy, bread,
biscuit, beer, tomato processing, rice mill and wheat mill.

UNIT II
Network Analysis of Processes-Basic terms, objectives and advantages of network analysis,
various network techniques, PERT and CPM techniques, smoothing.

UNIT III
Factory Building and Cost Analysis- Considerations in building design, types of factory
buildings, building construction materials for floors, walls, roofs, etc. Fixed cost, variable
cost, depreciation, methods of economic analysis, profitability analysis of a plant.

UNIT IV
Plant Maintenance-Objectives and importance of maintenance, types of maintenance –
corrective or breakdown maintenance, scheduled maintenance, preventive maintenance
and predictive maintenance.

Books Recommended:
1. Douglas ,J.M. , “Conceptual Designs of Chemical Processes”,. McGraw Hill, 1989.
2. Peters ,M.s and Timmerhaus ,K.D, “Plant Designs and Economics for Chemical
Engineers’’ 4th Edition McGraw Hill,1 991
3. Biegler L.,grossmann I.E.and Westeberg A.W. “Systematic Methods of Chemical
Engineering and Process Designs ,” prentice Hall ,1997.

64
FT-309 HUMAN RESOURCE MANAGEMENT CREDITS: 3-0 (3)

UNIT I
Introduction- Introduction to Human Resource Management and its definition, functions of
human resource management and its relation to other managerial importance of human
resource in industry. Human relations and industrial relations- Difference between human
relations and industrial relations, Factors required for good human relation policy in
industry. Employee-Employer relationship. Causes and effects of industrial disputes in
India. Importance of collective bargaining. Role of trade unions in maintaining cordial
Industrial Relations.

UNIT II
Procurement and placement- Need for human resource planning, process of human
resource planning, methods of recruitment, psychological tests and interviewing. Meaning
and importance of placement and induction.

UNIT III
Training and development- Difference between training and development, principles of
training, employee development, promotion merit V/s seniority performance appraisal.

UNIT IV
Job satisfaction- Job satisfaction and its importance, Motivation, factors affecting
motivation. Introduction to motivation theory workers participation, Quality of working
life. Maintenance- Meaning and importance of Employees Safety Accidents- Causes,
preventions, safety provisions under the Factories Act 1948 in Welfare of employees and
its importance, steps taken by Government of India. Future challenges for Human Resource
Management.

Books Recommended:
1. Fillipo. Dewin B., (1994), Principles of Personnel Management.
2. Jucius. Michael J., (1999), Personnel Management
3. Saxena. R.C. (2002), Labour Problems and Social Welfare.
4. Minappa . A.& Saidya. M.S., (2000), Personnel Management
5. Memoria. C.B. (2002), Personnel Management

65
BFT-713T/P FRUIT AND VEGETABLE TECHNOLOGY CREDITS: 4-2 (5)

UNIT I
Indian and global scenario of Fruit and Vegetable production and processing. Preparing
fruits and vegetables for processing; Basic steps in pre-processing; Blanching, Peeling etc
and their importance in processing. History of canning, types of cans. Methods and steps
involved in canning of fruits and vegetables. Calculation of vacuum in cans. Difference
between canning and bottling. Spoilage of canned foods. Retortable pouches and retort
processing.

UNIT II
Fruit products; Definition, formulation, preparation and FPO standards of fruit juices,
squashes and cordials, fruit syrups and nectar, pulp, jams, jellies, marmalades and juice
powders. Tomato products and pickles;Preparation, formulation and FPO standard for
tomato juice, tomato puree, paste, ketchup, sauce, chutney. Pickeling process and spoilage
of pickles.

UNIT III
General methods of freezing fruits and vegetables, their packaging and storage. Advantages
and disadvantages of freezing.

UNIT IV
Problems faced by Fruit and Vegetable processing industry. Drying of fruits and vegetables;
Sun drying, its advantages and disadvantages. Dehydration of fruits and vegetables. Osmo
dehydration of fruits and vegetables.

Practicals:
2. Preparation of fruit juices.
3. Preparation of squashes.
4. Preparation of jams.
5. Preparation of jellies, marmalades etc.
6. Preparation of pickles
7. Preparation of tomato puree, paste and ketchup
8. Dehydration and sun drying of fruits and vegetables.
9. Organoleptic evaluation of fruit and vegetable products prepared in class practicals
10. Adequacy of blanching using guical and hydrogen peroxide.
11. Visit to a local fruit processing plant.

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Books Recommended :
1. Girdhari Lal & Sidappa, (1996). Fruits and vegetable preservation, ICAR (New Delhi).
2. Srivastava, (2000). Preservation of fruits and vegetable, IBD Co. Lucknow.
3. Khader Vijaya, (2000). Preservation of fruits and vegetable, Kalyani Publication.
4. Verma. L. R. & Joshi. V. K., (1994). Post harvest technology of fruits and vegetables –
Handling, Processing, Fermentation and Waste management

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 SEMESTER VIII

Course Code Subjects Credits Marks Int Ext viva

FT-406 Industrial Training, Project report

, seminar and group discussions 0-52 (26) 100 50 50

Total Credits: 26

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