Course Curricula

for

Undergraduate Programmes

in

Food Technology

UG-Certificate (Food Technology)

UG- Diploma (Food Technology)
B. Tech. (Food Technology)

Sixth Dean Draft Report 1

 CONTENTS

Page
S. No. Topic
No.
1. Introduction
2. Highlights
3. Academic Programme
Semester wise Course Distribution
Department wise/ section wise course breakup
Summary of credit distributions
4. Detail Syllabi
Semester I
Semester II
Semester III
Semester IV
Semester V
Semester VI
Semester VII
Semester VIII
5 Elective courses
6 Skill enhancement courses
7 Online courses
8. Acknowledgement

Sixth Dean Draft Report 2

 INTRODUCTION

In an era marked by rapid population growth, changing dietary patterns, and environmental
concerns, the significance of food technology cannot be overstated. Food Technology course
is designed to address the multifaceted challenges facing the food industry today. It
recognizes the need for a holistic approach to food technology education that encompasses
theoretical knowledge, practical skills, and ethical considerations. At its core, the course
aims to produce graduates who are well-equipped to address issues such as food security,
safety, new product development, sustainability, and innovation.

The National Education Policy (NEP) serves as a guiding framework aimed at

revolutionizing education in this critical field. This comprehensive policy not only
emphasizes theoretical knowledge but also underscores the importance of practical
application, interdisciplinary learning, innovation, and critical thinking.

In view of these, the restructuring of under-graduate programmes in Food Technology has

been carried out. More emphasis has been given on basic skill enhancement courses,
exposure visits and case studies, industry attachments, flexibility in choice of courses
through electives and also through online courses. Provision has also been made for
advanced skill development through project work or experiential learning/ incubation, etc.
These activities have been intended at conceptual learning than rote learning as well as for
inculcating ingenuity and analytical thinking. Besides, as per NEP 2020, provision for
multiple exit and entry options have also been included.

One of the fundamental pillars of the program on Food Technology course is the emphasis
on practical application. Recognizing the importance of hands-on learning experiences,
laboratory work, and industry internships, the course has been designed to provide students
with real-world exposure to the complexities of food processing, preservation, and quality
assurance. By integrating practical training into the curriculum, students can develop
essential skills that are crucial for success in the food industry. Two exit options, one after
first year as a Certificate and the other after the second year as Diploma in Food Technology,
have been provided, so that the students can look for employment at any point of their career.

The course on Food Technology advocates for an interdisciplinary approach to education. It

recognizes that food technology is inherently multidisciplinary, drawing upon principles
from fields such as biology, chemistry, microbiology, engineering, and nutrition. By
incorporating elements from these diverse disciplines, students gain a comprehensive
understanding of food science and are better equipped to tackle complex challenges in the
field.

This modified Food Technology course has far-reaching implications for the future of food.
By equipping students with comprehensive knowledge, practical skills, and ethical
principles, the syllabus lays the foundation for a sustainable, resilient, and equitable food
system. Graduates of the program are poised to make meaningful contributions to the food
industry, driving innovation, promoting food security, and ensuring the safety and integrity
of the global food supply.

Entrepreneurship in food technology is an aspect that is characterized by a spirit of

innovation and disruption. Entrepreneurs in this field leverage cutting-edge technologies,
scientific advancements, and creative thinking to develop novel solutions that revolutionize
the way we produce, process, and consume food. These entrepreneurs are driving forward-
thinking initiatives that have the potential to reshape the future of food.
Sixth Dean Draft Report 3
 The details of the course structure for the Undergraduate courses in Food Technology (UG-
Certificate, UG-Diploma and B. Tech.) have been prepared after having multistage in-depth
deliberations and discussions with the Deans and faculty members of the Food Technology
discipline of different SAUs, stakeholders from related industries and alumni. It is expected
that the course curriculum will strengthen the knowledge and skill base of the students and
meet the expectations of the NEP-2020

This course on Food Technology represents a landmark initiative aimed at transforming

education in this critical field. By emphasizing practical application, interdisciplinary
learning, innovation, and food safety, the program seeks to empower students with the
knowledge and skills needed to address the complex challenges facing the food industry. As
we look towards the future, the course curricula on Food Technology holds immense
promise for shaping a more sustainable, resilient, and equitable food system for generations
to come.

Sixth Dean Draft Report 4

 HIGHLIGHTS

 The B. Tech. (Food technology) Programme will be of 4 years, covering 182 credits, which
includes 176 credits ( inclusive of four credits of two non-gradial courses i.e (Deeksharambh
(Induction-cum-Foundation course) : 2 credits and Study tour: 2 credits), offered by the
parent institute. Additionally, 6 credits of online courses are to be taken by the student as per
his/ her choice.

 More weightage has been given to skill development courses in first two years, semesters 1
to 4. Students have been given flexibility and choice in selection of skill development
courses from a basket of multiple ‘skill development modules’ offered in all the four
semesters of first two years.

 The UG Certificate is being offered in three domains viz., Food Plant Operations, Food
Manufacturing and Food Quality Testing for which a basket of courses have been offered to
enhance their skill of the particular domain.

 Students will be given 4 credits of skill-based courses each in first, second, and 2 each in
third and fourth semesters so that they will acquire enough knowledge and skill through
hands-on training in related domain.

 The students will have flexibility and choice in selection of skill areas from a basket of skill
enhancement modules to be offered/ listed by the parent institute. After three days common
orientation on different skill enhancement modules, students will take up either one or more
modules as per the local needs and gain complete hands-on experience on these modules. In
addition to the modules proposed in this report, the SAUs can formulate other modules
relevant to the respective regions or modify the titles of the proposed modules.

 An institution is at liberty to (and in fact it should) work in partnership with capable

organizations/ companies/ NGOs/ progressive entrepreneurs for running the Skill
Enhancement courses. In such cases, a detailed content should be prepared in consultation
with the industry/ organization and the institution should have a regular monitoring for the
learning process. The evaluation can be done jointly by the institute and collaborating
partners.

 In first year, after completing the course requirement of 45 credits of both the semesters,
there is provision of extra 10 credits Internship of two months period for Industry placement/
Industry exposure/ Hands-on with local food processors/equipment manufacturers, etc. in
related domain of skill acquired to get first-hand experience to become eligible for the award
of UG-Certificate on exit.

 The second year has been designed with the basic engineering courses as well as fundamental
courses in food technology with adequate theory and practical components, enabling the
student to get acquainted with the basic principles and applications of Food Technology.
After satisfactory completion of the courses of 2nd year and subsequent satisfactory
completion of 10 credits (10 weeks) of industry/ institute training/ internship, the student
will become eligible for the award of UG-Diploma in Food Technology on exit. The students
continuing the study further, would not have to attend the internship after 2nd year.
 These students are expected to acquire competency and confidence to start their own
enterprise, as well as will have adequate competency for getting jobs.

 More emphasis has been given in proper amalgamation of theory and practical to provide
Sixth Dean Draft Report 5
 them hard core knowledge of the B. Tech. (Food Technology) discipline as well. In third
year, the student will be taught Intensive core courses of Food Technology,

 Six credits of online courses are at the discretion of students. Students have the choice of
taking online courses to groom their passion to enhance their knowledge and competency
beyond prescribed courses. Student also has flexibility to complete these Non-credit elective
courses of 6 credits any time during the 3rd and 4th years. These courses are to be completed
with satisfactory grade.

 In eighth semester of the degree program students will be offered Internship of 20 credits.

 On successfully completing the four years degree requirement, the student will be given
undergraduate degree of B. Tech. (Food Technology)

Entry and Exit Options

The entry and exit options for the UG programmes in Food Technology are shown in the
figure 1. below.

Admission

UG-Certificate
1st year
In Food Technology/
UG programme
Diploma in
Food Technology
10 weeks
UG-Certificate
internship In Food Technology
2nd year
UG-Diploma UG programme
in Food Technology
10 weeks
internship UG-Diploma
In Food Technology
3rd and 4th years of
UG programme

B. Tech.
(Food Technology)

Fig.1 Entry and Exit options for the UG programmes in Food Technology

Eligibility for Entry into 1st year UG programme: +2 Science with Mathematics as one
subject or as per the criteria decided by the ICAR/ SAU

Exit options

Sixth Dean Draft Report 6

1. UG-Certificate in Food Technology (exit after first year and completion of 10
weeks’ internship) with following specialization e.g. UG certificate in Food
technology (Food Plant Operations)
a .Food Plant Operations
b. Food Manufacturing
c. Food Quality Testing

2. UG-Diploma in Food Technology (exit after second year and completion of 10

weeks’ internship)
3. B. Tech. (Food Technology) (on successful completion of four-year degree
requirements)
The Universities may consider allowing lateral entry for the candidates having Diploma in
Food Technology (as such courses are available in many states and lateral entry is practised
in some Universities). In such cases, the candidates having Diploma in Food Technology
(with minimum 3 years course programme after 10 th or equivalent as approved by
UGC/ICAR as per the provisions to be notified by the respective AU from time to time.

Sixth Dean Draft Report 7

 ACADEMIC PROGRAMME
Semester wise course distribution

Credit Total Credit

S. No. Course Title hours
hours
First Year
Semester-I
2(0+2) 22(10+12) +2
Deeksharambh (Foundation Course of 2
1. Non- (Non-
weeks)
Gradial Gradial)
2. Fundamentals of Food Processing 3(2+1)
3. Workshop Technology 3(1+2)
4. Basic Electrical Engineering 3(2+1)
5. General Microbiology 3(2+1)
6. Farming Based Livelihood System 3(2+1)
7. Communication Skills 2(1+1)
8. NSS-I/NCC-I 1(0+1)
9. Skill Enhancement Course- I*** 2(0+2)
10. Skill Enhancement Course - II*** 2(0+2)
Semester-II
1. Post-Harvest Engineering 3(2+1) 23(11+12)
2. Food Chemistry I 3(2+1)
3. Unit Operations in Food Processing 3(2+1)
4. Food Thermodynamics 3(2+1)
5. Engineering Drawing and Graphics 3(1+2)
Environmental Studies & Disaster 3(2+1)
6.
Management
7. NSS-II/ NCC-II 1(0+1)
8. Skill Enhancement Course - III*** 2(0+2)
9. Skill Enhancement Course - IV*** 2(0+2)

Proposed Basket of Skill Enhancement Course Modules for Semester I to VI ++

Discipline/ Course Title Credit

Department hours
1 Introduction to Drying Technology & Dryers 2(0+2)
Food 2 Introduction to Processing of Extruded Foods 2(0+2)
Technology 3 Introduction to Milling (Rice, Dal, Spices, 2(0+2)
etc.)
1 Introduction to Food Safety and Sanitation 2(0+2)
Food Quality
2 Introduction to Good Laboratory Practices 2(0+2)

Sixth Dean Draft Report 8

 3 Basic Food Analysis Laboratory Techniques 2(0+2)
1 Introduction to Electrical and Control Systems 2(0+2)
in Food Industry
Food
2 Introduction to Mechanical Systems in Food 2(0+2)
Engineering
Industry
3 Introduction to AutoCAD 2(0+2)
1 Maintenance of Food Processing Equipment 2(0+2)
Food Plant 2 Introduction to Bottling & Canning Line 2(0+2)
Operations 3 Introduction to Manufacturing of Bakery 2(0+2)
Products
++
From Basket of Skill enhancement course modules, only one course from each discipline is to be
selected per the semester as per the selected specialization of certificate. However, at least one
course of other specialization viz. Food Technology, Food Engineering and Food Quality is to be
taken for the Diploma course.

Student taking various SKILL ENHANCEMENT COURSES will be eligible to get a

Certificate with Nomenclature as follows provided the student has selected courses as
mentioned against the nomenclature of the UG-Certificate.

Nomenclature of Certificate Skill Enhancement Courses

to be selected from the
respective disciplines
Semester-I Semester-
II
Food Food Plant
UG-Certificate in Food Technology (Food Plant Engineering Operations
Operations)
Food Food Plant
UG-Certificate in Food Technology (Food Technology Operations
Manufacturing)
UG-Certificate in Food Technology (Food Quality Food Food Plant
Testing) Quality operations
Assurance
In case a student wishes to exit at this point,

Post- II SEMESTER

Course Title Credit hours

Internship (only for exit option for award of UG-Certificate) 10 weeks 10(0+10)*
There is no need to do the internship if the student wishes to continue further study.

Sixth Dean Draft Report 9

 Second Year

SEMESTER-III
1. Food Chemistry II 3(2+1) 23(12+11)
2. Fluid Mechanics 3(2+1)
3. Heat and Mass Transfer in Food Processing 3(2+1)
4. Basic Electronic Engineering 2(1+1)
5. Food Microbiology 3(2+1)
6. Engineering Mathematics- I 2(2+0)
8. Agriculture Informatics 3(1+2)
Physical Education, First Aid and Yoga
9. 2(0+2)
Practices
7. Skill Enhancement Course-V*** 2(0+2)
SEMESTER-IV
1. Fundamentals of Food Engineering 3(2+1) 20 (12+8)
2. Food Plant Sanitation 3(2+1)
Food Quality, Safety Standards and
3. 2(2+0)
Certification
Engineering Mathematics- II 2(2+0)
5. Food Plant Utilities & Services 3(2+1)
Entrepreneurship Development and Business
6. 3(2+1)
Management
7. Personality Development 2(0+2)
4. Skill Enhancement Course-VI*** 2(0+2)
Student taking various SKILL ENHANCEMENT COURSES can exit here to get a
UG-Diploma in Food Technology

Sixth Dean Draft Report 10

 Post- IV SEMESTER

Course Title Credit hours

Internship (only for exit option for award of UG- Diploma) 10 (0+10)*
There is no need to do the internship if the student wishes to continue further study.

Third Year
SEMESTER-V
1. Food Biochemistry and Nutrition 3(2+1) 22 (15+7)
2. Processing Technology of Cereals 3(2+1)
3. Processing Technology of Fruits and Vegetables 3(2+1)
4. Food Packaging Technology and Equipment 2(1+1)
5. Processing of Spices and Plantation Crops 3(2+1)
6. Food Storage Engineering 3(2+1)
7. Project Preparation and Management 2(1+1)
8. Agricultural Marketing and Trade 3(3+0)
2(0+2)
9. Study tour (10-12 days during the semester)
NG
SEMESTER-VI
1. Food Additives and Preservatives 3(2+1) 22(14+8)
2. Sensory Evaluation of Food Products 2(1+1)
3. Processing Technology of Legumes and Oilseed 3(2+1)
4. Food Refrigeration and Cold Chain 3(2+1)
5. Processing of Meat, Fish and Poultry Products 3(2+1)
6. Processing Technology of Beverages 3(2+1)
7. Bakery, Confectionary and Snack Products 3(2+ 1)
8. Processing Technology of Liquid Milk 2(1+1)
Fourth Year
SEMESTER-VII
1. Food Process Equipment Design 3(2+1) 20
2. Processing Technology of Dairy Products 3(2+1)
3. ICT Applications in Food Industry 3(1+2)
4. Seminar 1(0+1)
5. Elective Courses 10

Student has to complete 20 credits in this semester. Courses 1-4 (10 credits) are compulsory.
(Minimum 10 credit hours from this Suggestive list of courses should be opted as Elective
Courses)

ELECTIVE COURSES
Sixth Dean Draft Report 11
 1. Design and Formulation of Foods 3(2+1)
2. Industrial Microbiology 3(2+1)
3. Introduction to Food Biotechnology 3(2+1)
4. Business Management and Economics 2(2+0)
5. Statistical Methods and Numerical Analysis 2(1+1)
6. Instrumentation and Process Control in Food Industry 3(1+2)
7. Instrumental Techniques in Food Analysis 2(1+1)
8. Traditional Indian Dairy Products 2 (1+1)
9. Ice-cream & Frozen Desserts 3 (2+1)
10 Energy Conservation and Management 2(1+1)

SEMESTER-VIII
1 Student Ready / Internship (at Industry/ Research 20 (0+20) 20 (0+20)
Institutes, etc.) (20 weeks)

#CNC-Compulsory non-gradial course

*** From the available basket of skill enhancement modules

Sixth Dean Draft Report 12

 Department wise course distribution

Credit
S. No. Course Title
hours
Department of Food Technology
1 Fundamentals of Food Processing 3(2+1)
2 Unit Operations in Food Processing 3(2+1)
3 Processing Technology of Cereals 3(2+1)
4 Processing Technology of Fruits and Vegetables 3(2+1)
5 Processing Technology of Liquid Milk 2(1+1)
6 Food Packaging Technology and Equipment 2(1+1)
7 Processing Technology of Cereals 3(2+1)
8 Processing Technology of Legumes and Oilseed 3(2+1)
9 Processing Technology of Dairy Products 3(2+1)
10 Processing of Meat, Fish and Poultry Products 3(2+1)
16 Bakery, Confectionary and Snack Products 3(2+ 1)
11 Processing of Spices and Plantation Crops 3(2+1)
12 Sensory evaluation of Food Products 2(1+1)
13 Processing Technology of Beverages 3(2+1)
14 Internship (at Industry/ Research Institutes, etc.) (20 weeks) 20 (0+20)
Skill Enhancement Courses
1 Introduction to Drying Technology & Dryers 2(0+2)
2 Introduction to Processing of Extruded Foods 2(0+2)
3 Introduction to Milling (Rice, Dal, Spices, etc.) 2(0+2)
Department of Food Engineering
1 Workshop Technology 3(1+2)
2 Engineering Drawing and Graphics 3(1+2)
3 Basic Electrical Engineering 3(2+1)
4 Food Thermodynamics 3(2+1)
5 Post-Harvest Engineering 3(2+1)
6 Fluid Mechanics 3(2+1)
7 Heat and Mass Transfer in Food Processing 3(2+1)
8 Basic Electronic Engineering 2(1+1)
9 Fundamentals of Food Engineering 3(2+1)
10 Food Refrigeration and Cold Chain 3(2+1)
11 Food Storage Engineering 3(2+1)
12 Food Process Equipment Design 3(2+1)
13 Instrumentation and Process Control in Food Industry 3(1+2)
Skill Enhancement Courses
1 Introduction to Electrical and Control Systems in Food Industry 2(0+2)
2 Introduction to Mechanical Systems in Food Industry 2(0+2)
3 Introduction to AutoCAD 2(0+2)
Department of Food Quality Assurance
1 Food Chemistry I 3(2+1)
2 Food Chemistry II 3(2+1)
Sixth Dean Draft Report 13
 3 General Microbiology 3(2+1)
4 Food Microbiology 3(2+1)
5 Industrial Microbiology 3(2+1)
6 Food Biochemistry and Nutrition 3(2+1)
7 Food Plant Sanitation 3(2+1)
8 Introduction to Food Biotechnology 3(2+1)
9 Instrumental Techniques in Food Analysis 2(1+1)
10 Food Additives and Preservatives 3(2+1)
11 Food Quality, Safety Standards and Certification 2(2+0)
Skill Enhancement Courses
1 Introduction to Food Safety and Sanitation 2(0+2)
2 Introduction to Good Laboratory Practices 2(0+2)
3 Basic Food Analysis Laboratory Techniques 2(0+2)
Department of Food Business Management
1 Business Management and Economics 2(2+0)
2 Engineering Mathematics- I 2(2+0)
3 Engineering Mathematics- II 2(2+0)
4 Statistical Methods and Numerical Analysis 2(1+1)
5 ICT Applications in Food Industry (Informatics) 3(1+2)
6 Project Preparation and Management 2(1+1)
Common Courses
4(0+4)
1 Foundation Programme (3 weeks) Non-
Gradial
2 Farming Based Livelihood System 3(2+1)
3 Communication Skills 2(1+1)
4 Personality Development
5 Environmental Science and Disaster Management 3(2+1)
6 Entrepreneurship Development and Business Management 3(2+1)
7 Marketing Management and Trade 2(2+0)

Department of Food Plant Operations

1 Food Plant Utilities 2(0+2)
Skill Enhancement Courses
1 Maintenance of Food Processing Equipment 2(0+2)
2 Introduction to Bottling & Canning Line 2(0+2)
3 Introduction to Manufacturing of Bakery Products 2(0+2)
Internship (only for exit option for award of UG-Certificate) 10 10(0+10)*
4
weeks
Internship (only for exit option for award of UG- Diploma) 10
5
(0+10)*
Study tour (10-12 days during the semester) 2(0+2)
Non-
6
gradial

Sixth Dean Draft Report 14

 SUMMARY OF CREDIT DISTRIBUTIONS

Core courses Credits

Major 85
Minor 32
Skill Enhancement courses 12
Multi-disciplinary courses 9
Value added courses 6
Ability Development 8
Industrial Internship 20
Total 172
*Online courses 6
Grand Total : 172+6*

Sixth Dean Draft Report 15

 Table 1 Credits Allocation Scheme of UG programmes B Tech ( Food Technology)

Sem- Core Multi- Value Ability Skill Internship/ Total Non- Internship
ester Courses Disciplinary Added Enhancement Enhancement Project/ Credits Gradial
(Major+ Course Course Course Course Student
Minor) (MDC) (VAC) (AEC) (SEC) READY
I 12 3(2) 1(3) + 2(4) 4 - 22 2(1)
II 15 --- 3(6) 1(3) 4 - 23 - 10(12)

III 16 ---- 3 (10) 2(8) 2 - 23

IV 13 3(5) 2(7) 2 - 20 - 10(13)

V 19 3(9) - - - - 22 2(11)
VI 22 - - - - - 22 -
VII 20 - - - - - 20 -
VIII - - - - 20 20 -
Total 117 9 6 8 12 20 172 4

Note: The credit hours mentioned in the table includes both theory and practical.
(1) Deeksharambh (Induction-cum-Foundation Course) of 2 credits (2 weeks duration).
(2) Farming based Livelihood systems
(3) NCC/NSS
(4) Communication Skills
(5) Entrepreneurship Development and Business Management
(6) Environmental Studies and Disaster Management;
(7) Personality Development;
(8) Physical Education, First Aid and Yoga Practices
(9) Agriculture Marketing & Trade;
(10) Agriculture Informatics;
(11) Study tour (10-14 days).
(12) Only for those opting for an exit with UG-Certificate
(13) Only for those opting for an exit with UG-Diploma

Sixth Dean Draft Report 16

 DETAILED SYLLABI

Semester I
S.
Course Title Credit hours
No.
4(0+4)
1. Deeksha Arambh (Foundation Course of 2 weeks)
Non-Gradial
2. Fundamentals of Food Processing 3(2+1)
3. Workshop Technology 3(1+2)
4. Basic Electrical Engineering 3(2+1)
5. General Microbiology 3(2+1)
6. Farming Based Livelihood System 3(2+1)
7. Communication Skills 2(1+1)
8. National Services Scheme/NCC 1(0+1)
9. Skill Enhancement Course- I*** 2(0+2)
10. Skill Enhancement Course - II*** 2(0+2)
Total 22(10+12)

Deeksharambh (2 weeks Programme) 0+2 (NG)

The activities to be taken under “Deeksharambh” shall aim at creating a platform for students
to
 Help for cultural Integration of students from different backgrounds,
 Know about the operational framework of academic process in university
 Instilling life and social skills,
 Social Awareness, Ethics and Values, Team Work, Leadership, Creativity, etc.
 Identify the traditional values and indigenous cultures along with diverse potentialities
both in indigenous and developed scenario.
The details of activities will be decided by the parent universities. The structure shall include,
but not restricted to:
 Discussions on operational framework of academic process in university, as well as
interactions with academic & research managers of the University
 Interaction with alumni, business leaders, perspective employers, outstanding achievers
in related fields, and people with inspiring life experiences
 Students shall be made aware about the field of food processing, the industry,
production systems, importance of nutrition, packaging, quality issues involved, shelf
life and the legal standards available using simple day to day examples..
 In addition the students shall be exposed to the job opportunities at various levels like
production, product development, entrepreneurship opportunities and research
opportunities that are existing in this area of food processing technology.
 The students will be encouraged to develop deep interest in the field in which now they
have entered. It will also make it clear about the skill enhancement courses that they
need to choose during the study to decide their future.
Sixth Dean Draft Report 17
  Group activities to identify the strength and weakness of students (with expert advice
for their improvement) as well as to create a platform for students to learn from each
other’s life experiences
 Activities to enhance cultural Integration of students from different backgrounds.
 Field visits to related fields/ establishments
 Sessions on personality development (instilling life and social skills, social awareness,
ethics and values, team work, leadership, etc.) and communication skills

Fundamentals of Food Processing 3 (2+1)

Objectives

 Gain an understanding of the perishability of food and causes for food spoilage
 Have an idea of the basic methods of preservation of food
 Knowledge about non thermal processing of food.
Theory
Classification of foods, sources, types and perishability of foods; Causes and types of food
spoilage; Scope and benefit of food preservation
Methods of food preservation; Preservation by salt and sugar: Principle, method and effect
on food quality
Preservation by heat treatment: Principle, process and equipment for blanching, canning,
pasteurization, sterilization
Preservation by use of low temperature: Principle, methods, equipment
Preservation by drying, dehydration and concentration: Principle, methods, equipment
Preservation by irradiation: Principle, methods, equipment
Preservation by chemicals- antioxidants, mould inhibitors, antibodies, acidulants, Hurdle
technology etc.
Preservation by fermentation: Principles, methods, equipment;
Non‐thermal preservation processes: Principles, equipment – Pulsed electric field and pulsed
intense light, ultrasound, dielectric heating, ohmic and infrared heating, high pressure
processing, microwave processing, etc.;
Quality tests and shelf-life of preserved foods.

Practical

Demonstration of various perishable food items and degree of spoilage; Blanching of

selected food items; Preservation of food by heat treatment- pasteurization; Preservation of
food by high concentration of sugar: Jam; Preservation of food by using salt: Pickle;
Preservation of food by using acidulants i.e. pickling by acid, vinegar or acetic acid;
Preservation of food by using chemical preservatives; Preservation of bread, cake using mold
inhibitors; Drying of fruit slices pineapple slices, apple slices in cabinet drier; Drying of
green leafy vegetables; Drying of mango/ other pulp by foam-mat drying; Drying of
Sixth Dean Draft Report 18
 semisolid foods using roller dryers; Drying of foods using freeze-drying process;
Demonstration of preserving foods under cold vs. freezing process; Processing of foods
using fermentation technique, i.e. preparation of sauerkraut; Study on effect of high pressure
on microbe; Study on effect of pulse electric field on food.

Suggested Reading

1. Brennan, J.G. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
2. Desrosier N.W. and Desrosier, J.N. 1977. The Technology of Food Preservation, 4 th Ed.
AVI Publishing Co., Connecticut, USA.
3. Fellows, P. 2000. Food Processing Technology: Principles and Practice, 2 nd Ed. CRC
Press, Boca Raton, FL, USA.
4. Karel, M. and Lund, D.B. 2003. Physical Principles of Food Preservation, 2nd Ed. Marcel
Dekker, Inc., NY, USA.
5. Lal, G., Siddappa, G.S. and Tandon, G.L. 1959. Preservation of Fruits and Vegetables.
ICAR, New Delhi.
6. Potter, N. N. and Hotchkiss, J.H. 1995. Food Science, 5th Ed. Chapman & Hall, NY, USA.
7. Rahman, M.S. 2007. Handbook of Food Preservation, 2 nd Ed. CRC Press, Boca Raton,
FL, USA.
8. Stavros Y. 2008. Solving Problems in Food Engineering. Springer Science + Business
Media, NY, USA.
9. Tewari, G. and Juneja, V.K. 2007. Advances in Thermal and Non-Thermal Food
Preservation. Blackwell Publishing, Ames, Iowa, USA.
10. Zeuthen, P. and Bùgh-Sùrensen, L. 2003. Food Preservation Techniques. CRC Press
LLC, Boca Raton, FL, USA.

Workshop Technology 3 (1+2)

Objectives

 Gain an understanding about different type of material and their measurement

 Have an idea of the basic methods involved in repair and maintenance of equipment
 Knowledge about skills related to welding, blacksmith, carpentary, sheet metal,
machining etc.

Theory
Introduction to basic materials: Ferrous and non-ferrous materials and important engineering
materials such as timber, abrasive materials, silica, ceramics, glasses, graphite, diamond,
plastic polymers and composite materials, their properties and applications
Safety measures in workshop; Indian Factory Acts on safety; Measuring and Gauging: Basic
measuring instruments and gauges
Heat treatment processes: Introduction to hardening, tempering, annealing, normalizing, etc.
Welding: Introduction, types of welding, types of electrodes, types of flames, types of
welding joints, edge preparation, welding techniques and equipment; Gas welding and
cutting, arc welding; Introduction to soldering and brazing and their uses; Estimation of
welding and soldering cost

Sixth Dean Draft Report 19

 Smithy and forging: Introduction to different tools and their uses, different forging
operations
Carpentry: Introduction to various carpentry tools and materials; Type of woods and their
characteristics, brief ideas about band saw, wooden lathe circular saw, wood planner, etc.
Machinery: Introduction to various workshop machines (1) Lathe, (2) power hacksaw, (3)
Shaper and planner, (4) Drilling, (5) Grinder and (6) CNC machines; Length of cut, feed,
depth of cut, RPM, cutting speed, time, time allowances; Estimation of machining time for
different lathe operations; Estimation of machining time for shaping, slotting and planning
operations, work holding and tool holding devices
Sheet-metal: Introduction, different operations, sheet metal joints; Allowances for sheet
metal, operations and joints, estimate of cost.
Practical
Identification of different materials of manufacture; Demonstration of different measuring
instruments and measurement technique; Identification of various hand tools; Demonstration
of various power tools and machine tools; Simple exercises in filing, fitting, chipping, hack
sawing, chiseling, tapping, etc.; Introduction to welding machine, processes, tools, their use
and precautions; Simple exercises on arc welding; Simple exercises in gas welding;
Demonstration of various casting processes and equipments, tools and their use; Exercises
on mould making using one piece pattern and two piece pattern; Demonstration of mould
making using sweep pattern and match plate pattern; Simple exercises on turning: Step
turning, taper turning, drilling and threading; Introduction to shaper and planner machine
and preparations of various jobs on them; Introduction to drilling machines and preparation
of a related jobs; Demonstration of other important operations and preparation of additional
jobs.
Suggested Reading
1. Chapman, W.A.J. 1989. Workshop Technology, Parts I and II. Arnold Publishers
(India) Pvt. Ltd., New Delhi.
2. Hazra Choudari, S.K. and Bose, S.K. 1982. Elements of Workshop Technology, Vols.
I and II. Media Promoters and Publishers Pvt. Ltd., Mumbai.
3. Raghuwansi, B.S. 1996. A Course in Workshop Technology, Vols. I and II. Dhanpet
Rai & Sons, New Delhi.

Basic Electrical Engineering 3 (2+1)

Objectives

 Differentiate between single and three phase connection

 Have an idea of the basic measuring electrical current and its quality
 Knowledge about application of wiring and connections.
Theory
AC Fundamentals: Definitions of cycle, frequency, time period, amplitude, Peak value,
RMS value, Average value, Electro motive force, Magnetic circuits, composite magnetic
circuits, magnetic leakage, hysteresis and eddy currents, phase relations and vector
representation, AC through resistance, inductance and capacitance, AC series and parallel
circuits, Simple R-L, R-C and R-L-C circuits
Sixth Dean Draft Report 20
 3 Phase Systems: Star and Delta connections, Relationship between line and phase voltages
and currents in Star and Delta connections, various methods of single and three phase power
measurement
Transformer: Principle of working, construction of single phase transformer, core type,
shell type transformer, emf equation, Phasor diagrams, Ideal transformer, transformer on no
load, Transformer under load, Equivalent circuits, Transformer losses, efficiency,
Regulation, Open and short circuit test
Single phase induction motor: double field revolving theory, characteristics, phase split,
shaded pole motors
Poly phase induction motor: Construction, operation, equivalent circuit, production of
rotating field, effect of rotor resistance, torque equation, starting and speed control methods.
Alternators: principle of operation, types of rotors, emf equation
D.C. Machine (generator and motor): Types, Construction and Operation, EMF equation,
armature reaction, commutation of D.C. generator and their characteristics. D.C. Motors,
their starting, speed controls and characteristics
Electric Power Economics: Maximum demand charge, Load factor, Power factor and
power factor improvement
Measuring Equipment’s: Classification, Characteristics of different electrical measuring
systems and equipment’s
Electrical Wiring: system of wiring, domestic wiring installation, industrial electrification
Protection devices: Earthing, Circuit protection devices, fuses, ELCB & relays

Practical
Study of voltage resonance in L.C.R. circuits at constant frequency: (a) Star connection study
of voltage and current relation. (b) Delta connection study of voltage and current relation.
Measurement of Power in 3 phase circuit by wattmeter and energy meter: (a) for balanced
loads,
(b) for unbalanced loads. Polarity test, no-load test, efficiency and regulation test of single-
phase transformer, Starting of induction motors by; (a) D.O.L. (b) Manual star delta (c)
Automatic star delta starts. Starting of slip ring induction motors by normal and automatic
rotor resistance starters. Test on 3 phase induction motor- determination of efficiency, line
current, speed slip and power factor at various outputs. Determination of relation between
the induced armature voltage and speed of separately excited D.C. generator. Magnetization
characteristics of D.C. generator. Study the starter connection and starting reversing and
adjusting speed of a D.C. motor. Problems on Industrial Electrification. Study of various
circuit protection devices. Study of various measuring instruments.

Suggested Reading
1. Theraja, B.L. and Theraja, A.K. 2005. A Textbook of Electrical Technology, Vol. II.
S. Chand & Company Ltd., New Delhi.
2. Toro, V.D. 2000. Electrical Engineering Fundamentals. Prentice-Hall India Private
Ltd., New Delhi.

Sixth Dean Draft Report 21

General Microbiology 3 (2+1)

Objectives

 Identify the micro-organisms, their structure and growth characteristics

 Techniques for cultivation and preservation and control
Theory
Scope and history of microbiology: (notable contributions of Leeuwenhoek, Pasteur,
Koch, etc.),
Place of Microorganisms in living world; Groups of microorganisms; Applied area of
microbiology
Classification and identification of micro- organism; Major Characteristics of
Microorganisms
Methods of classification of bacteria
Microscopy: Introduction to microscope; Component of microscope; Types of microscope
& Microscopic techniques
Microbial Ultra Structure and Functions: Morphological features; Structures external to
cell wall
Cell wall; Structures internal to cell wall
Cultivation and preservation of micro-organisms: Nutritional requirements; Types of
media
Physical condition required for the growth; Enumeration methods for micro-organisms,
Bacterial Metabolism and Growth: Reproduction of bacteria; Growth of bacteria: growth
curve, continuous culture, synchronous culture; Methods of isolation of pure cultures;
Maintenance and preservation of pure cultures; Culture collections
Control of microorganisms: Physical and Chemical agents,
Bacterial genetics
Structure & functions of DNA and RNA; Overview of replication and regulation

Practical

Microscopy; Micrometry; Cleaning and sterilization of glassware and acquainting with

equipment used in microbiology; Preparation of nutrient agar media and techniques of
inoculation; Staining methods (monochrome staining, gram staining, negative staining,
capsule- staining, flagella staining and endospore staining); Pure culture techniques (streak
plate/pour plate/spread plate); Identification procedures (morphology and cultural
characteristics); Growth characteristics of fungi: Determination of microbial numbers, direct
plate count, generation time; Factors influencing growth: pH, temperature, growth curves
for bacteria.

Suggested Reading

Sixth Dean Draft Report 22

 1. Pelczar Jr. M.J., Chan, E.C.S. and Krieg, N.R. 1998. Microbiology, 5 th Ed. Tata
McGraw-Hill Education, New Delhi.
2. Tortora, G.J., Funke, B.R. and Case, C.L. 2014. Microbiology: An Introduction, 12 th
Ed. Prentice-Hall, NY, USA.
3. Willey, J.M., Sherwood, L.M. and Woolverton, C.J. 2013. Prescott’s Microbiology,
9th Ed. McGraw-Hill Higher Education, NY, USA.

Farming based Livelihood Systems 3 (2+1)

Objectives
 To make the students aware about farming based livelihood systems in agriculture
 To disseminate the knowledge and skill how farming based systems can be a source of
livelihood

Theory:
Status of agriculture in India and different states, Income of farmers and rural people in
India, Livelihood-Definition, concept and livelihood pattern in urban & rural areas, Different
indicators to study livelihood systems. Agricultural livelihood systems (ALS) : Meaning,
approach, approaches and framework , Definition of farming systems and farming based
livelihood systems Prevalent Farming systems in India contributing to livelihood. Types of
traditional & modern farming systems. Components of farming system/ farming based
livelihood systems- Crops and cropping systems, Livestock, (Dairy, Piggery, Goatry,
Poultry, Duckry etc.), Horticultural crops, Agro--forestry systems, Aqua culture
Duck/Poultry cum Fish, Dairy cum Fish, Piggery cum Fish etc., Small, medium and large
enterprises including value chains and secondary enterprises as livelihood components for
farmers, Factors affecting integration of various enterprises of farming for livelihood.
Feasibility of different farming systems for different agro-climatic zones, Commercial
farming based livelihood models by NABARD, ICAR and other organizations across the
country, Case studies on different livelihood enterprises associated with the farming. Risk
& success factors in farming based livelihood systems, Schemes & programmes by Central
& State Government, Public & Private organizations involved in promotion of farming based
livelihood opportunities. Role of farming based livelihood enterprises in 21 st Century in view
of circular economy, green economy, climate change, digitalization & changing life style.

Practical:
Survey of farming systems and agricultural based livelihood enterprises, Study of
components of important farming based livelihood models/ systems in different agro-
climatic zones, Study of production and profitability of crop based, livestock based,
processing based and integrated farming based livelihood models, Field visit of innovative
farming system models. Visit of Agri-based enterprises & their functional aspects for
integration of production, processing & distribution sectors and Study of agri-enterprises
involved in industry and service sectors(Value Chain Models), Learning about concept of
project formulation on farming based livelihood systems along with cost & profit analysis,
Case study of Start-Ups in agri-sectors.
Suggested Readings
1. Dixon, J. and A. Gulliver with D. Gibbon. (2001). Farming Systems and Poverty:
Improving Farmers’ Livelihoods in a ChangingWorld. FAO & World Bank, Rome,
Italy & Washington, DC, USA

Sixth Dean Draft Report 23

 2. Ashley, C.; Carney, D. (1999). Sustainable Livelihoods: Lessons from Early
Experience; Department for International Development: London, UK,; Volume 7.
[Google Scholar]
3. Reddy, S.R. 2016. Farming System and Sustainable Agriculture, Kalyani Publishers,
New Delhi.
4. Panwar et al. 2020. Integrated Farming System models for Agricultural Diversification,
Enhanced Income and employment, Indian Council of Agricultural Research, New
Delhi.
5. Singh, J.P., et al. 2015. Region Specific Integrated Farming System Models, ICAR-
Indian Institute of Farming Systems Research, Modipuram.
6. Walia, S. S. and U. S. Walia, 2020. Farming System and Sustainable Agriculture,
Scientific Publishers, Jodhpur, Rajasthan.
7. Livelihood Improvement of Underprivileged Farming Community : Some Experiences
from Vaishali, Samastipur, Darbhanga and Munger Districts of Bihar by B. P. Bhatt,
Abhay Kumar, P.K. Thakur, Amitava Dey Ujjwal Kumar, Sanjeev Kumar, B.K. Jha,
Lokendra Kumar, K. N. Pathak, A. Hassan , S. K. Singh, K. K. Singh and K. M. Singh
ICAR Research Complex for Eastern Region ICAR Parisar, P.O. Bihar Veterinary
College, Patna - 800 014, Bihar
8. Carloni, A (2001) Global Farming Systems Study: Challenges and Priorities to 2030 –
Regional Analysis: Sub-Saharan Africa, Consultation Document, FAO, Rome, Italy
9. Evenson, R.E. (2000). Agricultural Producitivity and Production in Developing
Countries’. In FAO, The State of Food and Agriculture, FAO, Rome, Italy
10. Agarwal, A. & Narain, S. (1989). Towards Green Villages: A strategy for
Environmentally, Sound and Participatory Rural Development, Center for Science and
Environment, New Delhi, India

Communication Skills 1+1

Objectives
To acquire competence in oral, written and non-verbal communication, develop strong
personal and professional communication and demonstrate positive group communication

Theory
Communication Process: The magic of effective communication; Building self-esteem and
overcoming fears; Concept, nature and significance of communication process; Meaning,
types and models of communication; Verbal and non-verbal communication; Linguistic and
non-linguistic barriers to communication and reasons behind communication gap/
miscommunication.
Basic Communication Skills: Listening, Speaking, Reading and Writing Skills; Precis
writing/Abstracting/Summarizing; Style of technical communication Curriculum
vitae/resume writing; Innovative methods to enhance vocabulary, analogy questions.
Structural and Functional Grammar: Sentence structure, modifiers, connecting words and
verbals; phrases and clauses; Case: subjective case, possessive case; objective case; Correct

Sixth Dean Draft Report 24

 usage of nouns, pronouns and antecedents, adjectives, adverbs and articles; Agreement of
verb with the subject: tense, mood, voice; Writing effective sentences; Basic sentence faults;

Practical
Listening and note taking; Writing skills: precis writing, summarizing and abstracting;
Reading and comprehension (written and oral) of general and technical articles; Micro-
presentations and Impromptu Presentations: Feedback on presentations; Stage manners:
grooming, body language, voice modulation, speed; Group discussions; Public speaking
exercises; vocabulary building exercises; Interview Techniques; organization of events.

Suggested readings
1. Allport, G W, 1937, Personality: A Psychological Interpretation. Holt,New York.
2. Brown Michele & Gyles Brandreth, 1994, How to Interview and be Interviewed.
Sheldon Press, London.
3. Carnegie Dale, 1997, The Quick and Easy Way to Effective Speaking. Pocket Books,
New York.
4. Francis Peter S J, 2012, Soft Skills and Professional Communication. Tata McGraw
Hill, New Delhi .
5. Kumar S and Pushpa Lata, 2011, Communication Skills. Oxford University Press.
6. Neuliep James W, 2003, Intercultural Communication A Contextual Approach.
Houghton Mifflin Co Boston.
7. Pease, Allan, 1998, Body Language. Sudha Publications, Delhi.
8. Raman M and Singh P, 2000, Business Communication. Oxford University Press.
9. Seely J, 2013, Oxford Guide to Effective Writing and Speaking. Oxford University
Press.
10. Thomson A J and Martinet A V, 1977, A Practical English Grammar. Oxford University

National Service Scheme(NSS) 1(0+1)

Evoking social consciousness among students through various activities viz., working together,
constructive, and creative social work, to be skilful in executing democratic leadership,
developing skill in programme, to be able to seek self-employment, reducing gap between
educated and uneducated, increasing awareness and desire to help sections of society.
All the activities related to the National Service Scheme are distributed under four different
courses viz., National Service Scheme I, National Service Scheme II, National Service Scheme
III and National Service Scheme IV each having one credit load.
The entire four courses should be offered continuously for two years.
A student enrolled in NSS course should put in at least 60 hours of social work in different
activities in a semester other than five regular one day camp in a year and one special camp for
duration of 7 days at any semester break period in the two years. Different activities will include
orientation lectures and practical works. Activities directed by the Central and State
Government have to be performed by all the volunteers of NSS as per direction.

Introduction and Basic Components of NSS

 Orientation: history, objectives, principles, symbol, badge; regular programs under NSS
 organizational structure of NSS, Code of conduct for NSS volunteers, points to be
considered by NSS volunteers’ awareness about health.
Sixth Dean Draft Report 25
  NSS program activities. Concept of regular activities, special camping, day camps, basis
of adoption of village/slums, conducting survey, analyzing guiding financial patterns of
scheme, youth program/ schemes of GOI, coordination with different agencies and
maintenance of diary. Understanding youth. Definition, profile, categories, issues and
challenges of youth; and opportunities for youth who is agent of the social change.
 Community mobilization. Mapping of community stakeholders, designing the message
as per problems and their culture; identifying methods of mobilization involving youth-
adult partnership. Social harmony and national integration
 Indian history and culture, role of youth in nation building, conflict resolution and
peace- building. Volunteerism and shramdaan. Indian tradition of volunteerism, its
need, importance, motivation, and constraints; shaman as part of volunteerism
 Citizenship, constitution, and human rights. Basic features of constitution of India,
fundamental rights and duties, human rights, consumer awareness and rights and rights
to information. Family and society. Concept of family, community (PRIs and other
community-based organizations) and society

National Cadet Corps (NCC) 1(0+1)

 Aims, objectives, organization of NCC and NCC song. DG’s cardinals of discipline.
 Drill- aim, general words of command, attention, stands at ease, stand easy and turning.
 Sizing, numbering, forming in three ranks, open and close order march, and dressing.
 Saluting at the halt, getting on parade, dismissing, and falling out.
 Marching, length of pace, and time of marching in quick/slow time and halt. Side pace,
pace forward and to the rear. Turning on the march and wheeling. Saluting on the march.
 Marking time, forward march, and halt. Changing step, formation of squad and squad
drill.
 Command and control, organization, badges of rank, honors, and awards
 Nation Building- cultural heritage, religions, traditions, and customs of India. National
integration. Values and ethics, perception, communication, motivation, decision
making, discipline and duties of good citizens. Leadership traits, types of leadership.
Character/personality development. Civil defense organization, types of emergencies,
firefighting, protection. Maintenance of essential services, disaster management, aid
during development projects.
 Basics of social service, weaker sections of society and their needs, NGO’s and their
contribution, contribution of youth towards social welfare and family planning.
 Structure and function of human body, diet and exercise, hygiene and sanitation.
Preventable diseases including AIDS, safe blood donation, first aid, physical and mental
health. Adventure activities. Basic principles of ecology, environmental conservation,
pollution and its control.

Semester II

Sixth Dean Draft Report 26

 S.
Credit
No Course Title
hours
.
1. Post-Harvest Engineering 3(2+1)
2. Food Chemistry I 3(2+1)
3. Unit Operations in Food Processing 3(2+1)
4. Food Thermodynamics 3(2+1)
5. Engineering Drawing and Graphics 3(1+2)
6. Environmental Studies & Disaster Management 3(2+1)
7. National Services Scheme/ NCC 1(0+1)
8. Skill Enhancement Course - III*** 2(0+2)
9. Skill Enhancement Course - IV*** 2(0+2)
Total 23(11+12)

Post-Harvest Engineering 3 (2+1)

Objectives

 To understand the basic post-harvest operations

 Gain an understanding of various engineering properties
 Differentiate between different types of material handling systems

Theory

Overview of Post-Harvest Technology

Concept and science, Introduction to different agricultural crops, their cropping pattern,
production, harvesting and post-harvest losses, reasons for losses, importance of loss
reduction, Post-Harvest Handling operations
Water Activity; Water binding and its effect on enzymatic and non-enzymatic reactions and
food texture, control of water activity and moisture
Engineering Properties of Food Materials; physical, thermal, aerodynamic, optical,
mechanical, rheological and electromagnetic properties and their measurement
Cleaning; Cleaning of grains, washing of fruits and vegetables, types of cleaners, screens,
types of screens, rotary screens, vibrating screens, machinery for cleaning of fruits and
vegetables (air cleaners, washers), cleaning efficiency, care and maintenance; Peeling
Sorting, grading, methods of grading; Grading‐ Size grading, colour grading, specific gravity
grading; screening, equipment for grading of fruits and vegetables, grading efficiency, care
and maintenance
Magnetic separator, destoners, electrostatic separators, pneumatic separator
Decorticating and Shelling; Principles of working, design and constructional details,
operating parameters, maintenance, etc. of various decorticators/dehullers/shellers,
description of groundnut decorticators, maize shellers, etc.
Milling, polishing, grinding, milling equipment, dehuskers, polishers (abrasion, friction,
water jet), flour milling machines, pulse milling machines, grinders, cutting machines, oil
expellers, machine efficiency and power requirement

Sixth Dean Draft Report 27

 Materials Handling; Introduction to different conveying equipment used for handling of
grains, fruits and vegetables; Scope and importance of material handling devices
Study of different Material Handling systems; Classification, principles of operation,
conveyor system selection/design; Belt conveyor: Principle, characteristics, design,
relationship between belt speed and width, capacity, inclined belt conveyors, idler spacing,
belt tension, drive tension, belt tripper; Chain conveyor: Principle of operation, advantages,
disadvantages, capacity and speed, conveying chain; Screw conveyor: Principle of operation,
capacity, power, troughs, loading and discharge, inclined and vertical screw conveyors;
Bucket elevator: Principle, classification, operation, advantages, disadvantages, capacity,
speed, bucket pickup, bucket discharge, relationship between belt speed, pickup and bucket
discharge, buckets types, power requirement; Pneumatic conveying system: types,
air/product separators; Gravity conveyor design considerations, capacity and power
requirement.

Practical
Study of cleaners for grains; Study of washers for fruits and vegetables; Study of graders for
grains; Study of graders for fruits and vegetables; Study of decorticators; Study of a maize/
sunflower sheller; Study of crop dryers; Study of a RF/MW/tray dryer; Study of hot air dryer
and modelling drying kinetics; Study of vacuum dryer and modelling drying kinetics; Study
of working principle of spray dryer and spray drying process; Study of drum dryer and liquid
food dehydration using drum drying; Study of fluidized bed dryer and drying process; Study
of freeze dryer and freeze drying process; Study of rice milling machines; Study of pulse
milling machines; Study of different components of flour mill; Study of different materials
handling equipment.

Suggested Reading
1. Boumans, G. 1985. Grain Handling and Storage. Elsevier Science Publishers,
Amsterdam, The Netherlands.
2. Brennan, J.G. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
3. Chakraverty, A. 2008. Post Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed.
Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
4. Chakraverty, A. and Singh, R.P. 2014. Post Harvest Technology and Food Process
Engineering. CRC Press, Boca Raton, FL, USA.
5. Dash, S K, Bebartta, J P and Kar, A. 2012. Rice Processing and Allied Activities. Kalyani
Publishers
6. Earle, R.L. 1983. Unit operations in Food Processing. Pergamon Press, New York, USA.
7. Green, D.W. and Perry, R.H. 2008. Perry’s Chemical Engineers’ Handbook. McGraw-
Hill Co., Inc., NY, USA.
8. Hall, C. W. and Davis, D. C. 1979. Processing Equipment for Agricultural Products. The
AVI Publishing Company, Inc., Connecticut, MA, USA.
9. Henderson, S.M. and Perry, R.L. 1966. Agricultural Process Engineering, 2nd Ed. The
AVI Publishing Company, Inc., Connecticut, MA, USA.
10. Mohsenin, N.N. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon
and Breach Science Publishers, New York.
Sixth Dean Draft Report 28
 11. Mohsenin, N.N. 1984. Electromagnetic Radiation Properties of Foods and Agricultural
Products. Gordon and Breach Science Publishers, New York.
12. Mohsenin, N.N. 1986. Physical Properties of Plant and Animal Materials: Structure,
Physical Characteristics and Mechanical properties, 2nd Ed. Gordon and Breach Science
Publishers, NY.
13. Pandey, H. Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors Pvt
Ltd.
14. Sahay, K.M. and Singh, K.K. 2001. Unit Operations of Agricultural Processing. Vikas
Publishing House Pvt. Ltd., Noida, UP.

Food Chemistry I 3 (2+1)

Objectives
 Learn the chemical aspects of food and bio- materials and its importance in food
processing
 Gain an understanding of various water and macro- molecules
 Have an idea of about the effect of processing on these biomolecules

Theory
Water; Moisture in foods, role and type of water in foods, functional properties of water,
water activity and sorption isotherm, molecular mobility and foods stability; Dispersed
systems of foods: Physicochemical aspects of food dispersion system (Sol, gel, foam,
emulations); Rheology of diphase systems;
Carbohydrates; Monosaccharaides, disaccharides and polysaccharides, modification of
carbohydrates, dietary fibres and carbohydrates digestibility; Enzymatic and chemical
reactions of carbohydrates;
Proteins in foods: Proteins and nutrition, Functional properties of proteins, Processing
induced, physical, chemical and nutritional changes in protein, chemical and enzymatic
modification of protein;
Lipids in foods: Role and use of lipids/fat, crystallization and consistency, chemical aspects
of lipids, lipolysis, auto-oxidation, thermal decomposition, chemistry of frying technology
of fat and oil; Oil processing: Refining, hydrogenations, inter esterification, use of oils and
fats in food formulation;
Enzymatic and chemical reactions of fats; Rancidity and its types, detection techniques,
chemical aspects of lipids, antioxidants

Practical

Determination of moisture content of foods using different methods; Studies of sorption

isotherms of different foods; Swelling and solubility characteristics of starches; Rheological
properties of food systems; Determination of crude proteins by micro-Kjeldhal method;
Determination of essential amino acids i.e. lysine, tryptophan, methionine, etc.; Isolation of
egg and milk protein; Preparation of protein isolate and concentrate of proteins;
Sixth Dean Draft Report 29
 Determination of acid value, saponification value and iodine number of fat/oil; Assay of
amylases, papain and lipases.

Suggested Reading

1. Brady, J.W. 2013. Introductory Food Chemistry. Comstock Publishing Associates,

Cornell University Press, Ithaca, USA.
2. Belitz, H.-D., Grosch, W. and Schieberle, P. 2009. Food Chemistry, 4th Ed. Springer-
Verlag Berlin Heidelberg.
3. Fennema, O.R. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA.
4. Meyer, L.H. 1974. Food Chemistry. The AVI Publishing Co Inc., Connecticut, MA,
USA.

Unit Operations in Food Processing 3 (2+1)

Objectives

 To familiarize with Commonly involved unit operations in food processing

 Differentiate between blanching, pasteurization and sterilization
 Application of these unit operations in food product development

Theory
Evaporation: Principles of evaporation, mass and energy balance, factors affecting rate of
evaporation, thermodynamics of evaporation (phase change, boiling point elevation,
Dühring plot; Heat and mass transfer in evaporator, factors influencing the overall heat
transfer coefficient, influence of feed liquor properties on evaporation
Evaporation equipment: Natural circulation evaporators, horizontal/vertical short tube,
natural circulation with external calandria, long tube, forced circulation; Evaporator
ancillary plant, design of evaporation systems, single effect, multiple effect evaporators,
feeding methods of multiple effect evaporation systems, feed preheating, vapour
recompression systems; Fouling of evaporators and heat exchangers; Recompression heat
and mass recovery and vacuum creating devices
Food freezing: Introduction, freezing point curve for food and water, freezing points of
common food materials, Principles of food freezing, Freezing time calculation by using
Plank’s equation; Freezing systems; Direct contact systems, air blast immersion; Changes in
foods; Frozen food properties; freezing time, factors influencing freezing time,
freezing/thawing time; Freeze concentration: Principles, process, methods; Frozen food
storage: Quality changes in foods during frozen storage; Freeze drying: Heat mass transfer
during freeze drying, equipment and practice.
Expression and Extraction: liquid-liquid extraction processes, types of equipment and design
for liquid-liquid extraction, continuous multistage counter current extraction; Leaching:
process, preparation of solids, rate of leaching, types of equipment, equilibrium relations
Crystallization and dissolution: Theory and principles, kinetics, applications in food
industry, equipment for crystallization
Distillation: Principles, vapour-liquid equilibrium, continuous flow distillation,
batch/differential distillation, fractional distillation, steam distillation, distillation of wines
and spirits
Sixth Dean Draft Report 30
 Baking: Principles, baked foods, baking equipment; Roasting: Principles of roasting,
roasting equipment;
Frying: theory and principles, shallow or contact frying and deep fat frying, heat and mass
transfer in frying, frying equipment; Puffing: Puffing methods, puffing equipment
Blanching: Principles and equipment; Pasteurization: Purpose, microorganisms and their
reaction to temperature and other influences, Methods of heating, design and mode of
operation of heating equipment, vat, tubular heat exchanger, plate heat exchanger
Sterilization: Principles, process time, T-evaluation, design of batch and continuous
sterilization, different methods and equipment; UHT sterilization, in the package
sterilization, temperature and pressure patterns, equipment for sterilizing goods in the
package
Aseptic processing: principles, analysis of thermal resilience, duration mathematics of
conduction heating; Thermal processing and microbial death curves; Homogenization,
Emulsification.

Practical
Study of working principle open pan and vacuum evaporator and estimation of heat/mass
balance during concentration of liquid foods; Study of single effect evaporator and
estimation of heat/mass balance during concentration of liquid foods; multiple effect
evaporator and estimation of heat/mass balance during concentration of liquid foods; Effect
of sample particle size and time on solvent extraction process; Effect of temperature on
crystallization rate of sugar
Study of freezers/ Design problems on freezers; To study freezing of foods by different
methods IQF freezing; Determination of freezing time of a food material; To study simple
distillation process and determine the rate of distillation; To study the process of roasting/
To study the effect of time- temperature combination on roasting; Determination of oil
uptake by the food product during frying
To determine the efficacy of a blanching process; time-temperature combination for a
blanching process; efficacy of a sterilization process; Determination of F value for a product
in can/ retortable pouch; Study of sterilizer /blancher/ pasteurizers/ fryers/ homogenizers/
irradiators

Suggested Reading
1. Earle, R.L. 2004. Unit Operations in Food Processing. The New Zealand Institute of
Food Science & Technology, New Zealand.
2. Fellows, P. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC
Press, Boca Raton, FL, USA.
3. Geankoplis, C.G. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
4. Ibarz, A. and Barbosa-Cánovas, G. V. 2003. Unit Operations in Food Engineering. CRC
Press, Boca Raton, FL, USA.
5. McCabe, W.L., Smith, J. and Harriott, P. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
6. Pandey, H. Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors
Pvt Ltd.

Sixth Dean Draft Report 31

 7. Richardson, J F., Harker, J.H. and Backhurst, J.R. 2002. Coulson & Richardson's
Chemical Engineering, Vol. 2, Particle Technology and Separation Processes, 5 th Ed.
Butterworth–Heinemann, Oxford, UK.
8. Saravacos, G.D. and Kostaropoulos, A.E. 2002. Handbook of Food Processing
Equipment. Springer Science & Business Media, New York, USA.
9. Singh, R.P. and Heldman, D.R. 2014. Introduction to Food Engineering, 5 th Ed.
Elsevier, Amsterdam, The Netherlands.
10. Sinnott, R.K. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3rd
Ed. Butterworth-Heinemann, Oxford, UK.
11. Treybal, R.E. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.
12. Valentas, K.J., Rotstein, E. and Singh, R.P. 1997. Handbook of Food Engineering
Practice. CRC Press, Boca Raton, FL, USA.

Food Thermodynamics 3 (2+1)

Objectives

 Have an idea about basic concepts of energy and laws of thermodynamics

 Knowledge about thermodynamic cycles and their application
 Knowledge about psychrometric properties of air and its application in drying and other
food applications

Theory
Basic concepts: definitions, approaches, thermodynamic systems, thermodynamic properties
and equilibrium, state of a system, state diagram, path and process, different modes of work,
Zeroth law of thermodynamics, concept of temperature, heat.
First law of thermodynamics: Energy, enthalpy, specific heats, applications of first law, steady
and unsteady flow analysis
Second law of thermodynamics: Kelvin-Planck and Clausius statements, reversible and
irreversible processes, entropy, availability and irreversibility
Properties of Pure Substances: Thermodynamic properties of pure substances in solid, liquid
and vapor phases, P-V-T behaviour of simple compressible substances, phase rule
Thermodynamic cycles: Carnot vapor power cycle, ideal Rankine cycle, air standard Otto cycle,
air standard Diesel cycle, vapor-compression refrigeration cycle
Psychometry: thermodynamic properties of moist air, perfect gas relationship, absolute
humidity, relative humidity, percentage humidity, humid volume, total heat, enthalpy, dry bulb
temperature, wet bulb temperature, dew point temperature, adiabatic processes, wet bulb
depression, humid heat, specific volume, heating, cooling, dehumidifying, sorption isotherms
Three stages of water, phase diagram for water, vapour pressure‐temperature curve for water,
heat requirement for vaporization, measurement of humidity
Boilers and steam generation: fuels for boilers and steam generation, boiler types, boiler
mountings and accessories, Introduction to Indian Boiler Regulation Act. Layout of steam pipe-
line and expansion joints. Boiler Draught: Definition, importance and classification of draught,

Sixth Dean Draft Report 32

 Natural and artificial draught, Calculation of Height of chimney, draught analysis; Properties
of steam: Wet, dry saturated, superheated steam, use of steam tables

Practical
Demonstration and application of zeroth law of thermodynamics; first law of thermodynamics;
and second law of thermodynamics
Study of different types of boilers; boiler mounting and accessories; various types of burners
and fuels; Determination of calorific values of different fuels
Study of vapour compression refrigeration test rig; heat pump; properties of wet, dry, saturated
and superheated steam; Use of steam tables and Moiler charts; dryness fraction of steam; use
of psychometric chart for humidification, dehumidification, heating and drying; Determination
of thermodynamic properties on psychrometric charts; study of steam trap and steam line
layouts; Visit to food plant with steam utilization

Suggested Reading
1. Brooker, D.B., Bakker-Arkema, F.W. and Hall, C.W. 1976. Drying Cereal Grains. The
AVI Publishing Company, Inc., Connecticut, MA, USA.
2. Geankoplis, C. J. 2003. Transport Processes and Separation Process Principles (Includes
Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
3. McCabe, W.L., Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
4. Nag, P.K. 2005. Engineering Thermodynamics, 3rd Ed. Tata-McGraw-Hill Education,
New Delhi.
5. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors Pvt
Ltd.
6. Rajput, R.K. 2007. Engineering Thermodynamics, 3rd Ed. Laxmi Publications (P) Ltd.,
Bangalore.
7. Smith, J.M., Van Ness, H.C. and Abbott, M.M. 2005. Introduction to Chemical
Engineering Thermodynamics, 7th Ed. McGraw-Hill, Inc., NY, USA.

Engineering Drawing and Graphics 3 (1+2)

Objectives :

 To gain an understanding about drawing as per engineering requirement

 Have an idea of the isometric, orthographic views and projection
 Knowledge about Computer Aided Design
Theory
Definition of projection, Principle of projection, Methods of projections, Orthographic
projection, plane of projection, First and third angle of projection
Different methods of dimensioning; Isometric scale, Isometric axes, Isometric projection,
Preparation of working drawing from models and isometric views

Sixth Dean Draft Report 33

Concept of sectioning; Revolved and oblique section; Sectional drawing of simple machine parts;
Types of rivet heads and riveted joints, Symbols for different types of welded joints; Processes
for producing leak proof joints.
Nomenclature, thread profiles, multi-start threads, left and right-hand thread; Square headed and
hexagonal nuts and bolts; Conventional representation of threads; Different types of lock nuts,
studs, machine screws, cap screws and wood screws; Foundation bolts;; Drawing of missing
views
Application of computers for design, definition of CAD, benefits of CAD, CAD system
components; Computer hardware for CAD.
Practical

Introduction of drawing scales; Principles of orthographic projections; References planes; Points

and lines in space and traces of lines and planes; Auxiliary planes and true shapes of oblique
plain surface; True length and inclination of lines; Projections of solids: Change of position
method, alteration of ground lines; Section of solids and interpenetration of solid-surfaces;
Development of surfaces of geometrical solids; Isometric projection of geometrical solids;
Preparation of manual drawings with dimensions from models and isometric drawings of objects
and machine components; Preparation of sectional drawings of simple machine parts; Drawing
of riveted joints and thread fasteners;
Demonstration on computer graphics and computer aided drafting use of standard software;
Sectional drawings of engineering machines; Computer graphics for food engineering
applications; Interpretation of sectional views of food equipment and components; Practice in
the use of basic and drawing commands on AutoCAD; Generating simple 2-D drawings with
dimensioning using AutoCAD; Small Projects using CAD/CAM.

Suggested Reading
1. Bhat, N.D. and Panchal, V.M. 1995. Machine Drawing. Charotar Publishing House,
Anand.
2. Bhat, N.D.1995. Elementary Engineering Drawing. Charotar Publishing House, Anand.
3. Zeid, I. 2004. Mastering CAD/CAM. McGraw-Hill Book Co., NY, USA.
4. Lee, K. 1999. Principles of CAD/CAM/CAE Systems. Prentice-Hall, USA.

Environmental Studies And Disaster Management (2+1)

Objectives

To expose and acquire knowledge on the environment and to gain the state-of-the-art -
skill and expertise on management of disasters

Theory
Introduction to Environment - Environmental studies - Definition, scope and importance
- Multidisciplinary nature of environmental studies - Segments of Environment - Spheres
of Earth - Lithosphere - Hydrosphere - Atmosphere - Different layers of atmosphere.
Sixth Dean Draft Report 34
 Natural Resources: Classification - Forest resources. Water resources. Mineral resources
Food resources. Energy resources. Land resources. Soil resources. Ecosystems - Concept
of an ecosystem - Structure and function of an ecosystem - Energy flow in the ecosystem.
Types of ecosystem. Biodiversity and its conservation: Introduction, definition, types.
Biogeographical classification of India. Importance and Value of biodiversity.
Biodiversity hot spots. Threats and Conservation of biodiversity
Environmental Pollution: Definition, cause, effects and control measures of: a. Air
pollution. b. Water pollution. c. Soil pollution. d. Marine pollution. e. Noise pollution. f.
Thermal pollution h. light pollution. Solid Waste Management: Classification of solid
wastes and management methods, Composting, Incineration, Pyrolysis, Biogas
production, Causes, effects and control measures of urban and industrial wastes. Social
Issues and the Environment: Urban problems related to energy. Water conservation, rain
water harvesting, watershed management. Environmental ethics: Issues and possible
solutions, climate change, global warming, acid rain, ozone layer depletion, nuclear
accidents and holocaust. Environment Protection Act. Air (Prevention and Control of
Pollution) Act. Water (Prevention and control of Pollution) Act. Wildlife Protection Act.
Forest Conservation Act. Human Population and the Environment: Environment and
human health: Human Rights, Value Education. Women and Child Welfare. Role of
Information Technology in Environment and human health.

Disaster management - Disaster definition - Types - Natural Disasters - Floods, drought,

cyclone, earthquakes, landslides, avalanches, volcanic eruptions, Heat and cold waves.
Man Made Disasters - Nuclear disasters, chemical disasters, biological disasters, building
fire, coal fire, forest fire, oil fire, road accidents, rail accidents, air accidents, sea
accidents. International and National strategy for disaster reduction. Concept of disaster
management, national disaster management framework; financial arrangements; role of
NGOs, community-based organizations and media in disaster management. Central, state,
district and local administration in disaster control; Armed forces in disaster response;
Police and other organizations in disaster management.

Practical
Visit to a local area to document environmental assets river/ forest/ grassland /hill
/mountain. Energy: Biogas production from organic wastes. Visit to wind mill / hydro
power / solar power generation units. Biodiversity assessment in farming system. Floral
and faunal diversity assessment in polluted and un polluted system. Visit to local polluted
site - Urban/Rural/Industrial/Agricultural to study of common plants, insects and birds.
Environmental sampling and preservation. Water quality analysis: pH, EC and TDS.
Estimation of Acidity, Alkalinity. Estimation of water hardness. Estimation of DO and
BOD in water samples. Estimation of COD in water samples. Enumeration of E. coli in
water sample. Assessment of Suspended Particulate Matter (SPM). Study of simple
ecosystem – Visit to pond/river/hills. Visit to areas affected by natural disaster

Suggested Readings
1. De. A.K., 2010. Environmental chemistry. Published by New Age International
Publishers, New Delhi. ISBN:13–978 81 224 2617 5. 384 pp
2. Dhar Chakrabarti. P.G., 2011. Disaster management - India’s risk management
policy frameworks and key challenges. Published by Centre for Social Markets
(India), Bangalore. 36 pp.
3. Erach Bharucha, Text book for Environmental studies. University Grants
Commission, New Delhi

Sixth Dean Draft Report 35

 4. Parthiban, K.T. Vennila, S. Prasanthrajan, M. Umesh Kanna, S. Forest,
Environment, Biodiversity and Sustainable development. Narendra Publishing
House, New Delhi, India 2023. (In Press).
5. Prasanthrajan M, P.P. Mahendran., 2008. A text book on Ecology and
Environmental Science. ISBN 81-8321-104-6. Agrotech Publishing Academy,
Udaipur - 313 002. First Edition: 2008
6. Prasanthrajan M, 2018. Objective environmental studies and disaster
management. ISBN 9789387893825. Scientific publishers, Jodhpur, India. Pp.
146.
7. Sharma, P.D. 2009, Ecology and Environment, Rastogi Publications, Meerat,
India
8. Tyler Miller and Scot Spoolman. 2009. Living in the Environment (Concepts,
Connections, and Solutions). Brooks/cole, Cengage learning publication,
Belmont, USA

National Service Scheme(NSS) 1(0+1)

 Importance and role of youth leadership

 Meaning, types and traits of leadership, qualities of good leaders; importance and roles
of youth leadership, Life competencies
 Definition and importance of life competencies, problem-solving and decision-making,
interpersonal communication. Youth development programs
 Development of youth programs and policy at the national level, state level and
voluntary sector; youth-focused and youth-led organizations
 Health, hygiene and sanitation. Definition needs and scope of health education; role of
food, nutrition, safe drinking water, water borne diseases and sanitation (Swachh Bharat
Abhiyan) for health; national health programs and reproductive health. Youth health,
lifestyle, HIV AIDS and first aid. Healthy lifestyles, HIV AIDS, drugs and substance
abuse, home nursing and first aid. Youth and yoga. History, philosophy, concept, myths,
and misconceptions about yoga; yoga traditions and its impacts, yoga as a tool for
healthy lifestyle, preventive and curative method

National Cadet Corps (NCC) 1(0+1)

 Arms Drill- Attention, stand at ease, stand easy. Getting on parade. Dismissing and
falling out. Ground/take up arms, examine arms. Shoulder from the order and vice-
versa, present from the order and vice-versa. Saluting at the shoulder at the halt and on
the march. Short/long trail from the order and vice- versa. Guard mounting, guard of
honor, Platoon/Coy Drill.
 Characteristics of rifle (.22/.303/SLR), ammunition, fire power, stripping, assembling,
care, cleaning, and sight setting. Loading, cocking, and unloading. The lying position
and holding.

Sixth Dean Draft Report 36

  Trigger control and firing a shot. Range Procedure and safety precautions. Aiming and
alteration of sight. Theory of groups and snap shooting. Firing at moving targets.
Miniature range firing. Characteristics of Carbine and LMG.
 Introduction to map, scales, and conventional signs. Topographical forms and technical
terms.
 The grid system. Relief, contours, and gradients. Cardinal points and finding north.
Types of bearings and use of service protractor. Prismatic compass and its use. Setting
a map, finding north and own position. Map to ground and ground to map. Knots and
lashings, Camouflage and concealment, Explosives and IEDs.
 Field defenses obstacles, mines and mine lying. Bridging, waterman ship. Field water
supplies, tracks and their construction. Judging distance. Description of ground and
indication of landmarks. Recognition and description of target. Observation and
concealment. Field signals. Section formations. Fire control orders. Fire and movement.
Movement with/without arms. Section battle drill. Types of communication, media,
latest trends and developments.

Semester III

S. Credit
Course Title
No. hours
1. Food Chemistry II 3(2+1)
2. Fluid Mechanics 3(2+1)
3. Heat and Mass Transfer in Food Processing 3(2+1)
4. Basic Electronic Engineering 2(1+1)
5. Food Microbiology 3(2+1)
6. Engineering Mathematics- I 2(2+0)
7. Agriculture Informatics 3(1+2)
8. Physical Education, First Aid and Yoga Practices 2(0+2)
9. Skill Enhancement Course-V*** 2(0+2)
Total 23(12+11)

Food Chemistry II 3 (2+1)

Objectives

 Study chemical aspects of food and bio- materials and their importance in food processing
 Gain an understanding of chemicals responsible for flavour, pigments and colorants
 Have an idea of about the effect of processing on these biomolecules
 Gain the knowledge about role of enzymes in food processing

Theory
Philosophy and definitions of flavour, Chemistry of food flavour; flavourmatics/ flavouring
compounds, sensory assessment of flavour, technology for flavour retention;

Sixth Dean Draft Report 37

Pigments in animal and plants kingdoms: Heme pigments, chlorophyll, carotenoids, phenolic and
flavonoids, betalins, effect of processing on pigment behaviour; Technology for retention of
natural colours of food stuffs;
Popular colors used in food and their fictional properties; Regulatory use of regulatory dyes;
Colour losses during thermal processing;
Vitamin functions in body and deficiency conditions, Requirements, allowances, enrichment,
restorations, fortifications, losses of vitamins, optimization and retention of vitamins;
Important minerals and their function in body and deficiency conditions, Requirements,
allowances, enrichment, restorations, fortifications, losses of minerals, optimization and
retention of minerals;
Various anti-nutritional factors their mode of action and inactivation
Enzymes in Food Processing: Carbohydrases, proteasase, lipases; Modification of food using
enzymes: Role of endogenous enzymes in food quality, enzymes use as processing aid, enzyme
specificity, Michaelis-Menten equation, regulation mechanism

Practical

Preparation of mineral solution by using ash and tri-acid method (dry and wet oxidations);
Estimation of calcium; Determination of phosphorus; Determination of iron; Estimation of
magnesium; Estimation of tannins and phytic acid from food; Determination of vitamin A
(Total carotenoids), C, E; Determination of ascorbic acid by dye method; Determination of
thiamin and riboflavin; Determination of food colors; Assessment of hydrocolloids as food
additives; Assessment of various pectinases from fruits and vegetables.

Suggested Reading

1. Belitz, H.-D., Grosch, W. and Schieberle, P. 2009. Food Chemistry, 4th Ed. Springer-
Verlag Berlin Heidelberg.
2. Fennema, O.R. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA.

Fluid Mechanics 3 (2+1)

Objectives :

 Get idea about types of fluids and their properties

 Gain knowledge about the flow behaviour of the fluids
 Differentiate about various types of pumps and their use in food processing

Sixth Dean Draft Report 38

 Theory
Units and dimensions; Properties of fluids; Static pressure of liquids: Hydraulic pressure,
absolute and gauge pressure, pressure head of a liquid; Pressure on vertical rectangular
surfaces
Flow behavior of viscous fluids; Compressible and non-compressible fluids; Surface
tension, capillarity
Pressure measuring devices: Simple, differential, micro-, inclined manometer, mechanical
gauges, piezometer
Floating bodies: Archimedes principle, stability of floating bodies; Equilibrium of floating
bodies, metacentric height
Fluid flow: Classification, steady, uniform and non-uniform, laminar and turbulent,
continuity equation; Bernoulli’s theorem and its applications
Navier‐Stokes equations in cylindrical co‐ordinates, boundary conditions; Simple
application of Navier‐Stokes equation: Laminar flow between two straight parallel
boundaries
Flow through pipes: Loss of head, determination of pipe diameter; Determination of
discharge, friction factor, critical velocity; Flow through orifices, mouthpieces, notches and
weirs; Vena contracta, hydraulic coefficients, discharge losses; Time for emptying a tank;
Loss of head due to contraction, enlargement at entrance and exit of pipe; External and
internal mouthpieces, types of notches, rectangular and triangular notches, rectangular weirs;
Venturimeters, pitot tube, rotameter; Water level point gauge, hook gauge
Dimensional analysis: Buckingham’s theorem application to fluid flow phenomena, Froude
Number, Reynolds number, Weber number and hydraulic similitude
Pumps: classification, centrifugal pumps, submersible pumps, reciprocating pumps, positive
displacement pump; Centrifugal pumps: Pumps in series and parallel, basic equations
applied to centrifugal pump, loss of head due to changed discharge, static head, total head,
manometric head, manometer efficiency, operating characteristics of centrifugal pumps,
Submersible pumps; Reciprocating pumps: Working of reciprocating pump, double acting
pump, instantaneous rate of discharge, acceleration of piston and water, gear pump; Pressure
variation, work efficiency; Pressure requirements for viscous foods to lift them to different
heights and selection of pumps
Practical

Study of different tools and fittings; Study on flow rate versus pressure drop with
U-tube manometer; Verification of Bernoulli’s theorem; Determination of discharge
co-efficient for venturi, orifice, V-notch; Verification of emptying time formula for
a tank; Determination of critical Reynold’s number by Reynold apparatus; Study of
reciprocating, centrifugal and gear pump; Calibration of rotameter; Study of
different types of valves; Study of pumps for viscous fluid; Floating bodies, liquid
flow, venturimeter, orifice, weir, flow through pipes; Study and operation of
centrifugal and other pumps used in dairy and food processing plants

Suggested Reading

Sixth Dean Draft Report 39

 1. Bird, R.B., Stewart, W.E. and Lightfoot, E.N. 2002. Transport Phenomena, 2nd Ed. John
Wiley & Sons, Inc., New York, USA.
2. Çengel, Y. A. and Cimbala, J.M. 2006. Fluid Mechanics: Fundamentals and
Applications. McGraw-Hill, Inc., New York, USA.
3. Finnemore, E.J. and Franzini, J.B. 2002. Fluid Mechanics with Engineering
Applications, 10th Ed. McGraw-Hill, Inc., New York, USA.
4. Munson, B.R., Young, D.R. and Okiishi, T.H. 2002. Fundamentals of Fluid Mechanics,
4th Ed. John Wiley & Sons, Inc., New York, USA.
5. Nevers, N.D. 1991. Fluid Mechanics for Chemical Engineers. McGraw-Hill, Inc., New
York, USA.
6. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors
Pvt Ltd.
7. Streeter, V.L. 1962. Fluid Mechanics, 3rd Ed. McGraw-Hill Book Co., Inc., Boston,
USA.
8. White, F.M. 2010. Fluid Mechanics, 7th Ed. McGraw-Hill Book Co., Inc., Boston, USA.

Heat and Mass Transfer in Food Processing 3 (2+1)

Objectives

 Have knowledge about the mechanism of heat and mass transfer

 Get knowledge of dimensionless numbers involved in heat and mass transfer
 Differentiate between different types of heat exchangers

Theory
Basic heat transfer processes, heat transfer coefficients, properties related to heat transfer, food
properties measurements and errors
One-dimensional steady state conduction: Theory of heat conduction, Fourier’s law and its
derivation, Concept of electrical analogy and its application for thermal circuits, heat transfer
through composite walls and insulated pipelines
One-dimensional steady state heat conduction with heat generation: Heat flow through slab,
hollow sphere and cylinder with linear heat transfer, uniform/non-uniform heat generation,
development of equations of temperature distribution with different boundary conditions
Steady-state heat conduction with heat dissipation to environment: Introduction to extended
surfaces (fins) of uniform area of cross-section and with Equation of temperature distribution
with different boundary conditions; Effectiveness and efficiency of the fins
Introduction to unsteady state heat conduction: System with negligible internal resistance and
in various geometries; Convection: Forced and free convection, use of dimensional analysis for
correlating variables affecting convection heat transfer
Dimensionless numbers: Concept of Nusselt number, Prandtl number, Reynolds number,
Grashoff number, some important empirical relations used for determination of heat transfer
coefficient; Heisler charts and calculations
Heat transfer to flowing fluids; Radiation: Heat radiation, emissivity, absorptivity,
transmissivity, radiation through black and grey surfaces, determination of shape factors
Heat Exchangers: General discussion, fouling factors, jacketed kettles, LMTD, parallel and
counter flow heat exchangers, shell and tube and plate heat exchangers, heat exchanger design;

Sixth Dean Draft Report 40

Efficiency and NTU analysis; Application of different types of heat exchangers in dairy and
food industry
Mass transfer: Fick’s law of diffusion, steady state diffusion of gases and liquids through solids,
equimolal diffusion, isothermal evaporation of water into air, mass transfer coefficient,
application in dairy and food industry.
Practical

Heat transfer analysis during conduction and convection; Study on various types of heat
exchangers used in food industry; Preparation and calibration of thermocouples; Determination
of thermal conductivity of different food products; Study of working principle and
constructional details of plate heat exchanger; Study of working principle and constructional
details of shell and tube heat exchanger. Determination of overall heat transfer coefficient of
shell and tube, plate heat exchangers, jacketed kettle used in food industry; Studies on heat
transfer through extended surfaces; Studies on temperature distribution and heat transfer in
HTST pasteurizer; mass transfer coefficient in foods; glass transition temperature of food
sample; mass transfer during leaching process

Suggested Reading
1. Cao, E. 2010. Heat Transfer in Process Engineering. The McGraw-Hill Companies, Inc.,
New York, USA.
2. Geankoplis, C. J. 2003. Transport Processes and Separation Process Principles (Includes
Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
3. Holman, J.P. 2010. Heat Transfer, 10th Ed. McGraw-Hill Book Co., Boston, USA.
4. Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook.
McGraw-Hill Co., Inc., NY, USA.
5. Lienhard IV, J.H. and Lienhard V, J.H. 2008. A Heat Transfer Textbook. Phlogiston
Press, Cambrige, MA, USA.
6. McCabe, W.L., Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
7. Özişik, M.N. 1993. Heat Conduction, 2nd Ed. John Wiley & Sons, NY, USA.
8. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors
Pvt Ltd.
9. Rajput, R.K. 2008. Heat and Mass Transfer. S. Chand and Co., New Delhi
10. Richardson, J F., Harker, J.H. and Backhurst, J.R. 1999. Coulson & Richardson's
Chemical Engineering, Vol. 1, Fluid Flow, Heat Transfer and Mass Transfer, 6th Ed.
Butterworth–Heinemann, Oxford, UK.
11. Treybal, R.E. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.

Basic Electronics Engineering 2 (1+1)

Objectives

 Study basic concepts of electronics and their relevance in food industry

Sixth Dean Draft Report 41
  Get idea about various electronic components
 Knowledge about electronic device and their concept in measurement
Theory
Semiconductors, P-n junction, V-I characteristics of P-n junction, diode as a circuit element,
rectifier; Diode circuits for OR and AND (both positive and negative logic); voltage multiplier,
filter circuits
Bipolar junction transistor: Operating point, classification (A, B and C) of amplifier, various
biasing methods (fixed, self, potential divider)
Ideal OP-AMP characteristics, linear and non-linear applications of OP-AMP integrator, active
rectifier, comparator, differentiator, differential, instrumentation amplifier and oscillator),
Zener diode voltage regulator, transistor series regulator, current limiters, OP-AMP voltage
regulators
Basic theorem of Boolean algebra; Combinational logic circuits (basic gates, SOP rule and K-
map) and sequential logic circuits binary ladder D/A converter and A/D converter
Transducers: Classification, selection criteria, characteristics, sensors and actuators
construction, working principles, applications of following transducers- Potentiometers RTD,
thermocouples, thermistors, LVDT, strain gauges, capacitive and inductive transducers,
piezoelectric transducers, photoelectric transducers, self-generating transducers, variable
parameter type, digital, actuating and controlling devices
Practical

Study of diode characteristics; Study of triode characteristics; Study of Zener diode; Study of
V-I characteristics of P-n junction diode; Study of RC coupled amplifier; Study of RC phase
shift oscillator; Study of full wave rectifier; Verification of logic gates; Determination of energy
gap in a junction diode; Study of transistor characteristics in CE configuration; Study of OP-
Amp IC 741 as differential amplifier; Study of half wave rectifier; Study of OP-AMP IC 741
as a active rectifier; Study of transistor characteristics; Study of temperature characteristics of
resistor; Study of diode as clipper and clamper.

Suggested Reading
1. Anand Kumar. 2014. Fundamentals of Digital Circuits. PHI Pvt. Ltd., New Delhi.
2. Gupta, S. 2002. Electronic Devices and Circuits. Dhanpat Rai Publications (P) Limited,
New Delhi.
3. Mehta, V.K. and Mehta, R. 2008. Principles of Electronics. S. Chand and Co., New
Delhi.
4. Roy, D.C. 2003. Linear Integrated Circuits. John Wiley International, NY.
5. Sawhney, A.K. 2010. Course in Electrical and Electronics Measurements and
Instrumentation. Dhanpat Rai Publications (P) Limited, New Delhi.

Food Microbiology 3 (2+1)

Objectives :

 Microbiology of different foods

Sixth Dean Draft Report 42
  Food borne toxins
 Understand spoilage of food

Theory
Importance and significance of microbes in food science; Sources of microorganisms in
foods and their effective control; Factors affecting growth and survival of microorganisms
in foods; Intrinsic factors i.e., pH, water activity, nutrients, redox potential, oxygen etc.,
Extrinsic factors: Relative humidity, temperature, gaseous atmosphere etc.
Normal Microbiological quality of Foods and its significance: milk and milk products, fruits
and vegetables, cereals and cereal products, meat and meat products, fish and other sea foods,
poultry and eggs; sugar and sugar products, slats and spices and canned foods
Chemical changes caused by microorganisms: Changes in nitrogenous organic compounds,
non-nitrogenous organic compounds, organic acids, other compounds, lipids, pectic
substances
Shelf life: Calculation of shelf life, Shelf-life requirements, deteriorative reactions,
accelerated testing;
Simulations of product: Package environment interaction, shelf-life simulation for moisture,
oxygen, and light sensitive products;
Microbial toxins; Bacterial toxins, fungal toxins, algal toxins and mushroom toxins; Food
borne intoxications and infections: types of food involved, toxicity and symptoms, chemical
properties, environmental conditions
Food borne viruses: types of food involved, noroviruses, rota viruses, prion diseases, toxicity
and symptoms
Practical
Isolation of bacteria and molds from foods; Microbial examination of cereal and cereal
products: Identification, isolation and confirmation; Microbial examination of vegetable and
fruits: Identification, isolation and confirmation; Microbial examination of meat and meat
products: Identification, isolation and confirmation; Microbial examination of fish and other
sea foods: Identification, isolation and confirmation; Microbial examination of eggs and
poultry: Identification, isolation and confirmation; Microbial examination of milk and milk
products: Identification, isolation and confirmation; Microbial examination of sugar, salts
and spices: Microbial examination of canned products: Identification, isolation and
confirmation; Determination and enumeration of pathogenic and indicator organisms in
foods (Coliform/ Enterococcus); Thermal death time determination; Detection of Salmonella
from food sample; Detection of coliforms from water by MPN method; Detection of
Staphylococcus aureus from food sample.

Suggested Reading
1. Adams, M.R. and Moss, M.O. 2008. Food Microbiology, 3rd Ed., The Royal Society of
Chemistry, Cambridge, UK.
2. Banwart, G.J. 1989. Basic Food Microbiology, 2nd Ed. Chapman & Hall, New York,
USA.
3. Frazier, W.C. and Westfoff, D.C. 1987. Food Microbiology, 4 th Ed. Tata McGraw-Hill
Education, New Delhi.
4. Jay, J.M. 2000. Modern Food Microbiology, 6th Ed. Aspen Publishers, Inc.,
Gaithersburg, Maryland, USA.

Sixth Dean Draft Report 43

 5. Ray, B. and Bhunia, A. 2008. Fundamental Food Microbiology, 4 th Ed., CRC press,
Taylor and Francis Group, USA.

Engineering Mathematics-I 2 (2+0)

Objectives

 Gain knowledge about curves and their expression in mathematical form

 Develop equations for a process and its integration

Theory
Taylor’s and Maclaurin’s expansions, indeterminate form:Curvature, asymptotes, tracing of
curves function of two or more independent variables, partial differentiation, homogeneous
functions and Euler’s theorem, composite functions, total derivatives, derivative of an
implicit function, change of variables, Jacobians, error evaluation, maxima and minima

Reduction formulae, Gamma and Beta functions: Rectification of standard curves, volumes
and surfaces of revolution of curves Double and triple integrals, change of order of
integration, application of double and triple integrals to find area and volume

Exact and Bernoulli’s differential equations, equations reducible to exact form by integrating
factors, equations of first order and higher degree, Clairaut’s equation:
Differential equations of higher orders, methods of finding complementary functions and
particular integrals, Method of variation of parameters simultaneous linear differential
equations with constant coefficients, Cauchy’s and Legendre’s linear equations, Bessel’s and
Legendre’s differential equations series solution techniques

Differentiation of vectors, scalar and vector point functions, vector differential operator Del:
Gradient of a scalar point function, Divergence and Curl of a vector point function and their
physical interpretations, Identities involving Del, second order differential operator Line,
Surface and volume integrals, Stoke’s, divergence and Green’s theorems.

Suggested Reading
1. Grewal, B.S. 2004. Higher Engineering Mathematics. Khanna Publishers Delhi.
2. Narayan, S. 2004. Differential Calculus. S. Chand and Co. Ltd., New Delhi.
3. Narayan, S. 2004. Integral Calculus. S. Chand and Co. Ltd. New Delhi.
4. Narayan, S. 2004. A Textbook of Vector Calculus. S. Chand and Co. Ltd. New Delhi

Agricultural Informatics 3(2+1)

Objectives

 To acquaint students with the basics of computer applications in agriculture,

multimedia, database management, application of mobile app and decision- making
processes, etc.
 To provide basic knowledge of computer with applications in Agriculture.
Sixth Dean Draft Report 44
  To make the students familiar with Agricultural-Informatics, its components and
applications in agriculture.
Theory
Introduction to Computers, Anatomy of Computers, Memory Concepts, Units of Memory,
Operating System: Definition and types, Applications of MS-Office for creating, Editing
and Formatting a document, Data presentation, Tabulation and graph creation, Statistical
analysis, Mathematical expressions, Database, concepts and types, creating database, Uses
of DBMS in Agriculture, Internet and World Wide Web (WWW): Concepts and components.
Computer programming: General concepts, Introduction to Visual Basic, Java, Fortran, C/
C++, etc. concepts and standard input/output operations.
e-Agriculture, Concepts, design and development, Application of innovative ways to use
information and communication technologies (IT) in Agriculture, Computer Models in
Agriculture: Statistical, weather analysis and crop simulation models, concepts, structure,
inputs-outputs files, limitation, advantages and application of models for understanding plant
processes, sensitivity, verification, calibration and validation, IT applications for
computation of water and nutrient requirement of crops, Computer-controlled devices
(automated systems) for Agri-input management, Smartphone mobile apps in agriculture for
farm advice: Market price, postharvest management etc., Geospatial technology: Concepts,
techniques, components and uses for generating valuable agri-information, Decision support
systems: Concepts, components and applications in Agriculture, Agriculture Expert System,
Soil Information Systems etc. for supporting farm decisions. Preparation of contingent crop-
planning and crop calendars using IT tools, Digital India and schemes to promote
digitalization of agriculture in India.

Practical
Study o f computer components, accessories, practice of important DoS Commands,
Introduction of different operating systems such as Windows, Unix/ Linux, creating files &
folders, File Management. Use of MS-WoRD and MS Power-point for creating, editing and
presenting a scientific documents, MS- EXCEL - Creating a spreadsheet, Use of statistical
tools, Writing expressions, Creating graphs, Analysis of scientific data, Handling macros. MS-
ACCESS: Creating Database, preparing queries and reports, Demonstration of Agri-
information system, Introduction to World Wide Web (WWW) and its components,
Introduction of programming languages such as Visual Basic, Java, Fortran, C, C++, Hands
on practice on Crop Simulation Models (CSM), DSSAT/Crop-Info/Crop Syst/ Wofost,
Preparation of inputs file for CSM and study of model outputs, computation of water and
nutrient requirements of crop using CSM and IT tools, Use of smart phones and other devices
in agro-advisory and dissemination of market information, Introduction of Geospatial
Technology, Hands on practice on preparation of Decision Support System, Preparation of
contingent crop planning, India Digital Ecosystem of Agriculture (IDEA)

Suggested Readings
1. Fundamentals of Computer by V. Rajaroman.
2. Introduction to Information Technology by Pearson.
3. Introduction to Database Management System by C. J. Date.
4. Concepts and Techniques of Programming in C by Dhabal Prasad Sethi and
Manoranjan, Wiley India.
5. Introductory Agri Informatics by Mahapatra, Subrat K et al, Jain Brothers
Publication.

Sixth Dean Draft Report 45

Physical Education, First Aid and Yoga Practices 2 (0+2)

Objectives
 To make the students aware about Physical Education, First Aid and Yoga
Practices
 To disseminate the knowledge and skill how to perform physical training, perform
first aid and increase stamina and general wellbeing through yoga.

Practical
Physical education; Training and Coaching - Meaning & Concept; Methods of Training; aerobic
and aerobic exercises; Calisthenics, weight training, circuit training, interval training, Fartlek
training; Effects of Exercise on Muscular, Respiratory, Circulatory &Digestive systems;
Balanced Diet and Nutrition: Effects of Diet on Performance; Physiological changes due to
ageing and role of regular exercise on ageing process; Personality, its dimensions and types;
Role of sports in personality development; Motivation and Achievements in Sports; Learning
and Theories of learning; Adolescent Problems & its Management; Posture; Postural
Deformities; Exercises for good posture.
Yoga; History of Yog, Types of Yog, Introduction to Yog,
 Asanas (Definition and Importance) Padmasan,
Gaumukhasan, Bhadrasan, Vajrajasan, Shashankasan, Pashchimotasan, Ushtrasan, T
adasan, Padhastasan, Ardhchandrasan, Bhujangasan, Utanpadasan, Sarvangasan , Parv
atasan , Patangasan, Shishupalanasan – left leg-right leg,
Pavanmuktasan , Halasan , Sarpasan, Ardhdhanurasan, Sawasan
 Suryanamskar Pranayama (Definition and Importance)
Omkar, Suryabhedan, Chandrabhedan, AnulomVilom, Shitali, Shitkari, Bhastrika, Bhr
amari
 Meditation(Definition and Importance), Yogic Kriyas (Kapalbhati), Tratak, Jalneti and
Tribandh
 Mudras (Definition and Importance) Gyanmudra, Dhyanmudra, Vayumudra,
Akashmudra, Pruthvimudra, Shunyamudra, Suryamudra, Varunmudra, Pranmudra,
Apanmudra, Vyanmudra, Uddanmudra
 Role of yoga in sports
 Teaching of Asanas – demonstration, practice, correction and practice.
History of sports and ancient games, Governance of sports in India; Important national sporting
events; Awards in Sports; History, latest rules, measurements of playfield, specifications of
equipment, skill, technique, style and coaching of major games (Cricket, football, table Tennis,
Badminton, Volleyball, Basketball, Kabaddi and Kho-Kho) and Athletics
Need and requirement of first aid. First Aid equipment and upkeep. First AID Techniques, First
aid related with respiratory system. First aid related with Heart, Blood and Circulation. First aid
related with Wounds and Injuries. First aid related with Bones, Joints Muscle related injuries.
First aid related with Nervous system and Unconsciousness. First aid related with
Gastrointestinal Tract. First aid related with Skin, Burns. First aid related with Poisoning. First
aid related with Bites and Stings. First aid related with Sense organs, Handling and transport of
injured traumatized persons. Sports injuries and their treatments.

Semester IV

Sixth Dean Draft Report 46

 Credit
S. No. Course Title
hours
1. Fundamentals of Food Engineering 3(2+1)
2. Food Plant Sanitation 3(2+1)
3. Food Quality, Safety Standards and Certification 2(2+0)
4. Engineering Mathematics- II 2(2+0)
5. Food Plant Utilities & Services 3(2+1)
Entrepreneurship Development and Business
6. 3(2+1)
Management
7. Personality Development 2(0+2)
8. Skill Enhancement Course-VI*** 2(0+2)
Total 20 (12+8)

Fundamentals of Food Engineering 3 (2+1)

Objectives

 Understand basic concepts of engineering principals applied to food

 Differentiate between drying and dehydration and different types of dryers
 knowledge about basic operations like size reduction, mixing, separation

Theory
Engineering properties of food materials: physical, thermal, aerodynamic, mechanical,
optical and electromagnetic properties
Drying and dehydration: Basic drying theory, heat and mass transfer in drying, drying rate
curves, calculation of drying times, dryer efficiencies; classification and selection of dryers;
tray, vacuum, osmotic, fluidized bed, pneumatic, rotary, tunnel, trough, bin, belt, microwave,
IR, heat pump and freeze dryers; dryers for liquid: Drum or roller dryer, spray dryer and
foam-mat dryers
Size reduction: Benefits, classification, determination and designation of the fineness of
ground material, sieve/screen analysis, principle and mechanisms of comminution of food,
Rittinger’s, Kick’s and Bond’s equations, work index, energy utilization; Size reduction
equipment: Principal types, crushers (jaw crushers, gyratory, smooth roll), hammer mills and
impactors, attrition mills, buhr mill, tumbling mills, tumbling mills, ultra fine grinders, fluid
jet pulverizer, colloid mill, cutting machines (slicing, dicing, shredding, pulping)
Mixing: theory of solids mixing, criteria of mixer effectiveness and mixing indices, rate of
mixing, theory of liquid mixing, power requirement for liquids mixing; Mixing equipment:
Mixers for low- or medium-viscosity liquids (paddle agitators, impeller agitators, powder-
liquid contacting devices, other mixers), mixers for high viscosity liquids and pastes, mixers
for dry powders and particulate solids
Mechanical Separations: Theory, centrifugation, liquid-liquid centrifugation, liquid-solid
centrifugation, clarifiers, desludging and decanting machine
Filtration: Theory of filtration, rate of filtration, pressure drop during filtration, applications,
constant-rate filtration and constant-pressure filtration, derivation of equation; Filtration

Sixth Dean Draft Report 47

 equipment; plate and frame filter press, rotary filters, centrifugal filters and air filters, filter
aids
Membrane separation: General considerations, materials for membrane construction, ultra-
filtration, microfiltration, concentration, polarization, processing variables, membrane
fouling, applications of ultra-filtration in food processing, reverse osmosis, mode of
operation, and applications; Membrane separation methods, demineralization by electro-
dialysis, gel filtration, ion exchange, per-evaporation and osmotic dehydration
Practical

Determination of fineness modulus and uniformity index; Determination of mixing index of

a feed mixer; Power requirement in size reduction of grain using Rittinger’s law, Kick’s law
and Bond’s law. Performance evaluation of hammer mill; Performance evaluation of
attrition mill; Study of centrifugal separator; Study of freeze dryer and freeze drying process;
Study on osmosis in fruits; Determination of solid gain and moisture loss during osmosis;
Study of reverse osmosis process; Study of ultra filtration/membrane separation process.

Suggested Reading
1. Earle, R.L. 1983. Unit operations in Food Processing. Pergamon Press, New York, USA.
2. Geankoplis, C. J. 2003. Transport Processes and Separation Process Principles (Includes
Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
3. McCabe, W.L., Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
4. Mohsenin, N. N. 1986. Physical Properties of Plant and Animal Materials : Structure,
Physical Characteristics and Mechanical properties, 2 nd Ed. Gordon and Breach Science
Publishers, New York.
5. Mohsenin, N. N. 1984. Electromagnetic Radiation Properties of Foods and Agricultural
Products. Gordon and Breach Science Publishers, New York.
6. Mohsenin, N. N. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon
and Breach Science Publishers, New York.
7. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors Pvt
Ltd
8. Richardson, J F., Harker, J.H. and Backhurst, J.R. 2002. Coulson & Richardson's
Chemical Engineering, Vol. 2, Particle Technology and Separation Processes, 5 th Ed.
Butterworth–Heinemann, Oxford, UK.
9. Saravacos, G.D. and Kostaropoulos, A.E. 2002. Handbook of Food Processing
Equipment. Springer Science & Business Media, New York, USA.

Food Plant Sanitation 3(2+1)

Objectives

 Importance of sanitation and hygiene and its application to food

 Gain knowledge of Hazard Analysis and Critical Control Point
 Learn good manufacturing practices

Sixth Dean Draft Report 48

 Theory
Sanitation and food industry: Sanitation, sanitation laws, regulations, and guidelines,
establishment of sanitary Practices.
Foodborne bioterrorism: Potential risks and protection measures for bioterrorism
The Relationship of microorganisms to sanitation: Microbial growth in relation to spoilage
and food borne out breaks and its control measures
The Relationship of allergens to sanitation: Food allergens and its control measures
Food contamination sources: Sources of contamination, contamination of foods, protection
against contamination
Personal hygiene and sanitary food handling: Personal hygiene, employee hygiene, sanitary
food handling, role of employee supervision, employee responsibility
Cleaning compounds and sanitizers: Classification, selection of cleaning compounds and
sanitizers, CIP & COP, handling and storage, precautions
Pest and Rodent Control: Insect infestation, cockroaches, insect destruction, rodents, birds,
use of pesticides, integrated pest management
Sanitary design and construction for food processing: Site selection, site preparation,
building construction considerations, processing and design considerations, pest control
design
Waste product handling: solid waste and liquid waste management
Role of HACCP in sanitation: Good manufacturing practices, current good manufacturing
practices; Standard operating procedures, good laboratory practices
Practical

Estimation of BOD (Biological Oxygen Demand); Estimation of COD (Chemical Oxygen

Demand); Determination of hardness of water; Good Manufacturing Practices (GMPs) and
personal hygiene; Sewage treatment: Primary, secondary, tertiary and quaternary; Aerobic
and anaerobic sludge treatment; Lab demonstration on state of water; Study of CIP plant;
Isolation and identification of Actinomycetes; Enrichment and isolation of cellulose
degrading bacteria; Biodegradation of phenol compounds; Bacteriological examination of
water: Coliform MPN test; Sampling of airborne microorganisms; Sampling of surfaces -
equipment and physical plant; Aerosol sampling and measurement guidelines.

Suggested Reading
1. Cramer, M.M. 2013. Food Plant Sanitation: Design, Maintenance, and Good
Manufacturing Practices. CRC Press, Boca Raton, FL, USA.
2. Hui, Y.H., Bruinsma, B.L., Gorham, J.R., Nip, W.-K., Tong, P.S., and Ventresca, P.
2003. Food Plant Sanitation. Marcel Dekker, Inc., NY, USA.
3. Mitchell, R. and Gu, J.-D. 2010. Environmental Microbiology, 2nd Ed. John Wiley &
Sons, Inc., Hoboken, New Jersey, USA.
4. Marriott, N.G. and Gravani, R.B. 2006. Principles of Food Sanitation, 5th Ed. Springer
Science & Business Media, Inc., NY, USA.
5. Pepper, I.L. and Gerba, C.P. 2005. Environmental Microbiology: Laboratory Manual,
2nd Ed. Elsevier Academic Press, Amsterdam.

Sixth Dean Draft Report 49

Food Quality, Safety Standards and Certification 2 (2+0)

Objectives

 To familiarize the students with quality and safety of food and the standards and
certification available.
 Understand quality and its assessment
 Learn different food laws and FSMS 22000

Theory

Introduction: Definition, its role in food industry, Quality attributes

Quality Defects: Classification, Genetic-physiological defects: Structural, off color,

character; Entomological defects: Holes, scars, lesions, off coloring, curled aves,
pathological defects; Mechanical defects, extraneous or foreign material defects.
Measurement of defects by different techniques
Quality Assessment:
Quality assessment of food materials on the basis of sensory evaluation, Physical, chemical
microbiological methods;
Quality of products during processing and after processing:
Factors influencing the food qualities: Soil, field practices, harvesting practices, procedures,
packaging, transportation, storage, conditions, processing conditions, packaging and storage
conditions of finished products.
Role of QC and QA Quality: Quality Control, Quality Assurance, Concepts of quality control
and quality assurance functions in food industries.
Quality Improvement Total Quality management: Quality evolution, quality gurus, defining
TQM, principals of TQM, stages in implementation, TQM road map. Quality improvement
tools, customer focus, cost of quality
Food Laws
Food Laws and Standards: National and International food laws
Mandatory and voluntary food laws.
FSSAI
Indian Food Regulations and Certifications: Food Safety and Standards Act FSSAI Rules,
food adulteration, misbranding, common adulterants in foods, Duties and responsibilities of
Food Safety Authorities
AGMARK, BIS, FPO, Weights and Measures Act, CODEX:
Agricultural Marketing and Grading Standards (AGMARK), Bureau of Indian Standards
(BIS) and their certification,
FPO –standards and certification process Weights and Measures Act and Packaged
commodity rules
Role of CODEX in food safety and standards, Food safety issues and risk analysis
FSMS 22000

Sixth Dean Draft Report 50

 Food Safety Management Systems, ISO 22000 – 2005 and other Global Food safety
management systems.
Principles, implementation; documentation, types of records; Auditing, certification
procedures, certifying bodies, accrediting bodies

Suggested Reading
1. Alli, I. 2004. Food Quality Assurance: Principles and Practices. CRC Press, Boca
Raton, FL, USA.
2. Hester, R.E. and Harrison, R.M. 2001. Food Safety and Food Quality. Royal Society
of Chemistry, Cambridge, UK
3. Schmidt, R.H. and Rodrick, G.E. 2003. Food Safety Handbook. John Wiley & Sons,
Inc., Hoboken. New Jersey, USA.

Engineering Mathematics-II 2 (2+0)

Objectives
 To familiarize the students with basic concept of mathematics
 Gain knowledge about matrix and their transformation
 Develop partial differential equations and their applications

Theory
Elementary transformation and rank of a matrix, reduction to normal form, Gauss-Jordan
method to find inverse of a matrix; Consistency and solution of linear equations; Eigen value
and vectors, Cayley-Hamilton theorem; Linear and orthogonal transformations;
Diagonalization of matrices, Bilinear, Quadratic forms

Limit, continuity, derivative of function of complex variable; Analytical function, C-R

equations, conjugate function, harmonic functions

Fourier series: Infinite series and its convergence, periodic function, Euler’s formulae for
calculating Fourier coefficients, Dirichlet’s conditions; Fourier series of functions with
arbitrary period; Fourier series of odd and even functions; Half range sine and cosine series,
Harmonic analysis

Formation of partial differential equations; Lagrange’s linear equation; Higher order linear
partial differential equation with constant coefficients; Solution of non-linear partial differential
equation (Charpit’s method); Application of partial differential equations: One dimensional
wave e.q, one dimensional heat equation, two dimensional steady state heat equation i.e.
Laplace equation

Suggested Reading
1. Ramana, B.V. 2008. Engineering Mathematics. Tata McGraw-Hill Book Co., New Delhi.
2. Grewal, B.S. 2004. Higher Engineering Mathematics. Khanna Publishers, Delhi.
3. Narayan, S. 2004. A Textbook of Matrices. S. Chand and Co. Ltd., New Delhi.

Sixth Dean Draft Report 51

Food Plant Utilities & Services 3 (2+1)

Objectives

 Gain knowledge of various Utilities and services required in a food processing plant
 Understanding working of different services
 Understand cleaning, maintenance and trouble shooting

Classification of Various Utilities and Services in food Plant/ industry. Commercial energy
Pricing

Electrical System- Introduction to electric power supply systems, electrical billing, electrical
load management & maximum demand control, power factor improvement & benefits,
transformers, system distribution losses, harmonics, trouble shooting of electrical power
system.
Electrical motors- Types, losses in Introduction motor, motor efficiency, factors affecting motor
performers, performance, rewinding and motor replacement issues, energy saving opportunities
with energy efficient motors

Compressed air system - Requirement, types, compressor efficiency, efficient compressor

operation, compressed air system components, capacity assessment, leakage test, factors
affecting the performance & efficiency

HV AC & Refrigeration system - Requirement, vapor compression refrigeration cycle,

refrigerants, coefficient of performance, capacity, factors affecting refrigeration & air
conditioning system performance & saving opportunities. Vapor absorption refrigeration
system: Working principle, types & comparison with VCR system, saving potential
Fans and blowers - Requirement, types, performance evaluation, efficient system operation,
flow control strategies and energy conservation opportunities,
Pumps and pumping systems- Requirement, types, performance evaluation, efficient system
operation, flow control strategies and energy conservation opportunities.
DG set system- Requirement, introduction, factors affecting selection
Fuels and combustion - Introduction to fuels; properties of fuel oil, coal & gas; storage; handling
& preparation of fuels; principles of combustion, combustion of oil, coal & gas; draft system.
Boilers- Boiler specification, Indian boiler regulation, system components, types, combustion
in boilers, performance terms, analysis of losses, feed water treatment, blow down, energy
conservation opportunities
Steam system - Properties of steam, assessment of steam distribution losses, steam leakage,
steam trapping, condensate and flash steam recovery system, opportunities for energy savings

Waste heat recovery - Classification, advantages and application, commercially viable waste
heat recovery devices, saving potential
Other utilities & services - Lighting, CIP system, waste water/drainage, water treatment, dust
removal, fire protection and maintenance system

Practical

Study on energy basic, types, forms, terms and measuring instruments used in food plant
utilities.; electrical power supply system, billing and load estimation; Motors and variable speed
drives specification, selection, performance terms & definitions; compressed air system

Sixth Dean Draft Report 52

 components and performance terms & definitions; refrigeration & HVAC system components,
performance terms & definitions and load estimation of a plant; fans and blowers, types,
specification, performance terms & definitions.
Pumps types, specification, selection, performance terms & definitions; plant lighting system
and their components; DG system their specification and selection; combustion of oil, gas &
coal; boiler performance terms and assessment. Study on cost of steam; waste heat recovery
devices
[Recuperates, Regenerators, Heat wheel, Heat pipes, Economizers, Heat exchanger (Shell and
tube, PHE, run around coil exchanger, direct contact HX), Waste heat recovery boilers, Heat
pumps and Thermo compressor].
ClP' system components; water treatment plant; effluent treatment plant; fire control operations
and use of fire extinguishers.

Suggested reading
 Energy Efficiency and Management in Food Processing Facilities, by Lijun Wang.
Published by CRC Press, 2008
 Energy-saving Techniques for the Food Industry by M. E. Casper. Published by Noyes
Data Corp., 1977
 Chilton's Food Engineering. Published by Chilton Co., 1979
 A Survey of Water Use in the Food Industry by W. E. Whitman, S. D. Holdsworth.
Published by British Food Manufacturing Industries Research Association.

Entrepreneurship Development and Business Management 3 (2+1)

Objectives

• To provide student an insight into the concept and scope of entrepreneurship.

• To expose the student to various aspects of establishment and management of a small
business unit.
• To enable the student to develop financially viable agribusiness proposal.

Theory:

Development of entrepreneurship, motivational factors, social factors, environmental factors,

characteristics of entrepreneurs, entrepreneurial attributes/competencies. Concept, need for and
importance of entrepreneurial development. Evolution of entrepreneurship, objectives of
entrepreneurial activities, types of entrepreneurs, functions of entrepreneurs, importance of
entrepreneurial development, and process of entrepreneurship development. Environment
scanning and opportunity identification need for scanning–spotting of opportunity-scanning of
environment– identification of product / service – starting a project; factors influencing sensing
the opportunities. Infrastructure and support systems- good policies, schemes for
entrepreneurship development; role of financial institutions, and other agencies in
entrepreneurship development. Steps involved in functioning of an enterprise. Selection of the
product / services, selection of form of ownership; registration, selection of site, capital sources,
acquisition of manufacturing know how, packaging and distribution. Planning of an enterprise,
project identification, selection, and formulation of project; project report preparation,
Enterprise Management. Production management – product, levels of products, product mix,
Sixth Dean Draft Report 53
quality control, cost of production, production controls, Material management. Production
management – raw material costing, inventory control. Personal management – manpower
planning, labour turn over, wages / salaries. Financial management /accounting – funds, fixed
capital and working capital, costing and pricing, long term planning and short-term planning,
book keeping, journal, ledger, subsidiary books, annual financial statement, taxation.
Marketing management- market, types, marketing assistance, market strategies. Crisis
management- raw material, production, leadership, market, finance, natural etc.

Practical:

Visit to small scale industries/agro-industries, Interaction with successful entrepreneurs/ agric-

entrepreneurs. Visit to financial institutions and support agencies. Preparation of project
proposal for funding by different agencies.

Suggested Readings:

 Charantimath P.M., 2009, Entrepreneurship Development and Small Business Enterprises.

Pearson Publications, New Delhi.
 Desai V., 2015, Entrepreneurship: Development and Management, Himalaya Publishing
House.
 Gupta CB. 2001. Management Theory and Practice. Sultan Chand & Sons.
 Indu Grover. 2008. Handbook on Empowerment and Entrepreneurship. Agrotech Public
Academy.
 Khanka SS. 1999. Entrepreneurial Development. S. Chand & Co.
 Mehra P., 2016, Business Communication for Managers. Pearson India, New Delhi.
 Pandey M. and Tewari D., 2010, The Agribusiness Book. IBDC Publishers, Lucknow.
 Singh D. 1995. Effective Managerial Leadership. Deep & Deep Publ.
 Singhal R.K., 2013, Entrepreneurship Development & Management, Katson Books.
 Tripathi PC & Reddy PN. 1991. Principles of Management. Tata McGraw Hill.
 Vasant Desai, 1997. Small Scale Industries and Entrepreneurship. Himalaya Publ. House

Personality Development 1+1

Objectives
To make students realize their potential strengths, cultivate their inter-personal skills and
improve employability.

Theory:
Personality Definition, Nature of personality, theories of personality and its types . The
humanistic approach - Maslow's self-actualization theory, shaping of personality, determinants
of personality, Myers-Briggs Typology Indicator, Locus of control and performance, Type A
and Type B Behaviours, personality and Organizational Behaviour.
Foundations of individual behavior and factors influencing individual behavior, Models of
individual behavior, Perception and attributes and factors affecting perception, Attribution
theory and case studies on Perception and Attribution. Learning: Meaning and definition,
theories and principles of learning, Learning and organizational behavior, Learning and
training, learning feedback. Attitude and values, Intelligence- types of Intelligence, theories of
intelligence, measurements of intelligence, factors influencing intelligence, intelligence and
Sixth Dean Draft Report 54
Organizational behavior, emotional intelligence. Motivation- theories and principles,
Teamwork and group dynamics.
Practical
MBTI personality analysis, Learning Styles and Strategies, Motivational needs, Firo-B,
Interpersonal Communication, Teamwork and team building, Group Dynamics, Win-win game,
Conflict Management, Leadership styles, Case studies on Personality and Organizational
Behavior.

Suggested reading
1. Andrews, Sudhir, 1988, How to Succeed at Interviews. 21st (rep.) New Delhi.Tata
McGraw-Hill.
2. Heller, Robert, 2002, Effective Leadership. Essential Manager series. Dk Publishing.
3. Hindle, Tim, 2003, Reducing Stress. Essential Manager series. Dk Publishing.
4. Lucas, Stephen, 2001, Art of Public Speaking. New Delhi. Tata - Mc-Graw Hill.
5. Mile, D.J, 2004, Power of Positive Thinking. Delhi. Rohan Book Company.
6. Pravesh Kumar, 2005, All about Self- Motivation. New Delhi. Goodwill Publishing
House.
7. Smith, B, 2004, Body Language. Delhi: Rohan Book Company.
8. Shaffer, D. R.,2009, Social and Personality Development (6th Edition). Belmont, CA:
Wadsworth

Semester V

S. Credit
Course Title
No. hours
1. Food Biochemistry and Nutrition 3(2+1)
2. Processing Technology of Cereals 3(2+1)
3. Processing Technology of Fruits and Vegetables 3(2+1)
4. Food Packaging Technology and Equipment 2(1+1)
5. Processing of Spices and Plantation Crops 3(2+1)
6. Food Storage Engineering 3(2+1)
7. Project Preparation and Management 2(1+1)
8. Agricultural Marketing and Trade 3(3+0)
2(0+2)
9. Study tour (10-12 days during the semester)
NG
Total 22(15+7)

Food Biochemistry and Nutrition 3 (2+1)

Objectives

 Gain an understanding of nutrition and diets

 Understand and learn metabolic pathways for different biomolecules in human body

Sixth Dean Draft Report 55

 Theory
Concepts of Food and Nutrition
Functions of food; Basic food groups; nutrients supplied by food; Water and energy balance,
water intake and losses, basal metabolism
Formulation of diets, classification of balanced diet, preparation of balanced diet for various
groups; Recommended dietary allowances for various age groups; Malnutrition; Assessment
of nutritional status; Food fad and faddism; Potentially toxic substance in human food
Mechanism of Enzyme action; Introduction to enzyme and characteristics, coenzymes,
kinetics and mechanism of enzyme action; Derivation of Michaelis- Menten Equation,
Enzyme inhibition by pH, allosteric enzymes
Nucleic acids, structures of various components of DNA and RNA
Nutrients; Functions, sources, digestion, absorption, assimilation, transport of
carbohydrates; Functions, sources, digestion, absorption, assimilation, transport of proteins;
Functions, sources, digestion, absorption, assimilation, transport of fats
Metabolism of Carbohydrates
Introduction to carbohydrates metabolism, glycolysis, TCA cycle
Electron transport chain, oxidative and substrate level phosphorylation
Metabolism of Lipids; Introduction to lipid metabolism, β-oxidation of long chain fatty
acids, Ketosis, breakdown of phospholipids; Biosynthesis of fatty acids, triglycerides and
phospholipids
Introduction to protein metabolism, transamination; Deamination and decarboxylation
Fixation of Nitrogen, Urea Cycle
Functions, sources, absorption, deficiency of macrominerals, microminerals and trace
minerals; Functions, sources, absorption, deficiency of Vitamins A &D, Vitamins E & K
and water-soluble vitamins Information about hormones & relation between vitamins and
hormones

Practical
Preparation of various solutions and buffers; Qualitative and quantitative determination of
carbohydrates; Qualitative and quantitative determination of amino acids; Qualitative and
quantitative determination of proteins; Qualitative and quantitative determination of lipids;
Qualitative and quantitative determination of vitamins; Isolation of enzymes from various
sources; Measurement of energy using bomb calorimeter; Determination of pka of acid;
Determination of pI for casein; Estimation of sugars by Anthrone method; Estimation of
protein by Lowry method; Estimation of amino acid using Biuret reaction; Separation of
amino acids using paper chromatography; Separation of amino acids using thin layer
chromatography; Separation of amino acids using electrophoresis; Estimation of phosphorus
in food sample. Estimation of iron content in foods; Determination of calcium in food
samples; Estimation of β-carotene using column chromatography; Estimation of ascorbic
acid using dye method; Effects of acids and alkali on pigments.

Suggested Reading
1. Berdanier, C.D., Feldman, E.B. and Dwyer, J. 2008. Handbook of Nutrition and Food,
2nd Ed. CRC Press, Boca Raton, FL, USA.
Sixth Dean Draft Report 56
 2. Berg, J.M., Tymoczko, J.L., Stryer, L. and Gatto Jr., G.J. 2002. Biochemistry, 7 th Ed.
W.H. Freeman and Company, NY, USA.
3. Buchanan, B.B., Gruissem W. and Jones, R.L. 2002. Biochemistry & Molecular
Biology of Plants. John Wiley and Sons, Inc., NY, USA.
4. Moe, G., Kelley, D., Berning, J. and Byrd-Bredbenner, C. 2013. Wardlaw's Perspectives
in Nutrition: A Functional Approach. McGraw-Hill, Inc., NY, USA.
5. Nelson, D.L. and Cox, M.M. 2012. Lehninger Principles of Biochemistry, 6 th Ed.
Macmillan Learning, NY, USA.
6. Voet, D. and Voet, J.G. 2011. Biochemistry, 4th Ed. John Wiley and Sons, Inc., NY,
USA.

Processing Technology of Cereals 3 (2+1)

Objectives

 Learn milling technology of rice, wheat, corn and barley

 Get knowledge about breakfast cereals and their processing

Theory
Present status and future prospects of cereals and millets; Morphology, physico-chemical
properties of cereals, major and minor millets Chemical composition and nutritive value

Paddy processing and rice milling: Conventional milling, modern milling; Milling
operations, milling machines, milling efficiency; Quality characteristics influencing final
milled product

Parboiling; Rice bran stabilization and its methods; Ageing of rice; Enrichment of rice –
methods of enrichment; Rice fortification

Wheat milling: Break system, purification system and reduction system; extraction rate and
its effect on flour composition; Quality characteristics of flour and their suitability for baking

Corn milling: Dry and wet milling of corn, starch and gluten separation, milling fractions
and modified starches

Barley: Malting and milling; Oat/Rye: Processing, milling; Sorghum: Milling, malting,
pearling
Millets (Pearl millets, finger millets): Processing of millets for food uses

Secondary and tertiary products processing of cereals and millets; By-products processing
of cereals and millets

Processing of infant foods from cereals and millets

Breakfast cereal foods: Flaked, puffed, expanded, extruded and shredded

Practical
Sixth Dean Draft Report 57
 Morphological characteristics of cereals; Physical properties of cereals; Chemical properties
of cereals; Parboiling of paddy; Cooking quality of rice; Milling of rice; Conditioning and
milling of wheat; Production of sorghum flakes; Production of popcorns, flaked rice,
puffed rice, noodles; Preparation of sorghum malt; Determination of gelatinization
temperature by amylograph; Processing of value added products from millets; Visit to
Cereal processing unit.

Suggested Reading
1. Araullo, E.V., De Padua, D.B. and Graham, M. 1976. Rice Post Harvest Technology.
IDRC, Canada.
2. Chakraverty, A. and Singh, R.P. 2014. Post Harvest Technology and Food Process
Engineering. CRC Press, Boca Raton, FL, USA.
3. Chakraverty, A., Mujumdar, A.S., Vijaya Raghavan G.S. and Ramaswamy, H. S. 2003.
Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices.
Marcel Dekker, Inc., NY, USA.
4. Champagne, E.T. 2004. Rice: Chemistry and Technology, 3rd Ed., AACC International,
Inc., St. Paul, MN, USA.
5. David, A.V. Dendy and Dobraszczyk, B.J. 2001. Cereal and Cereal Products:
Technology and Chemistry. Springer-Verlag, US.
6. Kent, N.L. and Evers, A.D. 1994. Kent’s Technology of Cereals: An Introduction for
Students of Food Science and Agriculture, 4th Ed. Elsevier Science Ltd., Oxford, UK.
7. Khan, K. and Shewry, P.R. 2009. Wheat: Chemistry and Technology, 4 th Ed., AACC
International, Inc., St. Paul, MN, USA.
8. Matz, S.A. 1991. The Chemistry and Technology of Cereals as Food and Feed, 2nd Ed.
Springer Science + Business Media, NY, USA.
9. Wrigley, C. 2004. Encyclopedia of Grain Science. Academic Press, London, UK.
10. White, P. J. and Johnson. L. Lawrence A. 2003. Corn: Chemistry and Technology, 2 nd
Ed., AACC International, Inc., St. Paul, MN, USA.

Processing Technology of Fruits and Vegetables 3 (2+1)

Objectives

 Understand methods of preservation of fruits and vegetables

 Get knowledge of FSSAI specifications of fruits and vegetables products

Theory
Production and processing scenario of fruits and vegetables in India and world; Scope of
fruit and vegetable processing industry in India
Overview of principles and preservation methods of fruits and vegetables; Supply chain of
fresh fruits and vegetables
Primary processing and pack house handling of fruits and vegetables; Peeling, slicing,
cubing, cutting and other size reduction operations for fruits and vegetables
Minimal processing of fruits and vegetables; Blanching- operations and equipment
Sixth Dean Draft Report 58
 Canning: - Definition, processing steps, and equipment;
Cans and containers, quality assurance and defects in canned products;
FSSAI specifications and preparation and preservation of juices, squashes, syrups, sherbets,
nectars, cordials, etc.; Processing and equipment for above products;
FSSAI specifications of crystallized fruits and preserves, jam, jelly and marmalades,
candies; Preparation, preservation and machines for manufacture of above products
Preparation, preservation and machines for manufacture of chutney, pickles, sauce, puree,
paste, ketchup; toffee, cheese, leather, dehydrated, wafers and papads, soup powders;
Production of pectin and vinegar
Commercial processing technology of selected fruits and vegetables for production of
various value added processed products; By-products of fruit and vegetable processing
industry.

Practical

Primary processing of selected fruits and vegetables; Canning of Mango/Guava/ Papaya;

Preparation of jam from selected fruits; Preparation of jelly from selected fruits; Preparation
of fruit marmalade; Preparation of RTS; Preparation of squash; Preparation of syrup;
Preparation of raisins, dried fig and dried banana; Preparation of anardana; Preparation of
papain; Preparation of pickles; Preparation of dried ginger; Preparation of dried onion and
garlic; Preparation of banana and potato wafers; Preparation of dehydrated leafy vegetables;
Visit to fruits and vegetables pack house, canning plant, vegetable dehydration plant.

Suggested Reading
1. Chavan, U.D. and Patil, J.V. 2013. Industrial Processing of Fruits and Vegetables. Astral
International Pvt. Ltd., New Delhi.
2. Chakraverty, A. Mujumdar, A.S. Vijaya Raghavan, G.S. and Ramaswamy, Hosahalli S.
2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea, and
Spices. Marcel Dekker, Inc., NY, USA.
3. Cruess, W.V. 2004. Commercial Fruit and Vegetable Products. Agrobios India, Jodhpur.
4. Dauthy, M. E. 1995. Fruit and Vegetable Processing. FAO Agricultural Services Bulletin
No.119. FAO of UN, Rome.
5. EIRI Board of Consultants and Engineers. Manufacture of Snacks, Namkeen, Papads and
Potato Products. EIRI, New Delhi.
6. Hui, Y.H. 2006. Handbook of Fruits and Fruit Processing. Blackwell Publishing Ltd.,
Oxford, UK.
7. Hui, Y.H., Chazala, S., Graham, D.M., K.D. Murrell and Wai-Kit Nip. 2004. Handbook
of Vegetable Preservation and Processing. Marcel Dekker, Inc., NY, USA.
8. Lal, G., Siddappa, G.S. and Tandon, G.L. 1959. Preservation of Fruits and Vegetables.
ICAR, New Delhi.
9. Pandey, P.H. 1997. Post Harvest Technology of Fruits and Vegetables. Saroj Prakashan,
Allahabad.
10. Rajarathnam, S. and Ramteke, R.S. 2011. Advances in Preservation and Processing
Technologies of Fruits and Vegetables. New India Publishing Agency, New Delhi.
11. Srivastava, R.P. and Kumar, S. 2002. Fruit & Vegetable Preservation: Principles and
Practices, 3rd Ed. International Book Distribution Co., Delhi.
Sixth Dean Draft Report 59
 12. Thompson, A.K. 2003. Fruit and Vegetables: Harvest, Handling and Storage, 2nd Ed.
Blackwell Publishing Ltd., Oxford, UK.

Food Packaging Technology and Equipment 2 (1+1)

Objectives

 Understand concept of packaging, its type and properties of packaging materials

 Gain knowledge about intelligent, smart and active packaging
 Learn labelling requirement and regulations

Theory
Packaging situations in World and India; Need of packaging; Package requirements, package
functions; Properties of different packaging materials

Package materials: Classification of packages, paper as package material, its manufacture,

types, advantages of corrugated and paper board boxes, etc.;

Glass as package material, manufacture, advantages, disadvantages; Metal (Aluminum/ tin/

SS) as package material-manufacture, advantages, disadvantages,

Plastic as package material, classification of polymers, properties of each plastics, uses of

each plastics; Lamination: Moulding-Injection, blow, extrusion; Coating on paper and films;
Aseptic packaging: Need, advantages, process, comparison of conventional and aseptic
packaging, system of aseptic packaging and materials used in aseptic packaging;

Permeability: Theoretical considerations, permeability of gases and vapours; Permeability

of multilayer materials; Permeability in relation to packaging requirement of foods;

Intelligent/Smart/Active packaging systems and their food applications, CAP/MAP

Transport properties of barriers; Simulations of product: Package environment interaction;

Packaging of specific foods, mechanical and functional tests on package. Packaging

Packaging Practices followed for fruits and vegetables and their products, Packaging
machines (FFS), Filling machines, vacuum packaging machines

Labelling requirements, methods of coding and regulation and standards of labelling of food
packages

Practical

Classification of various packages based on material and rigidity; Measurement of thickness

of paper, paper boards; Measurement of basic weight and grammage of paper and
paperboards; Measurement of water absorption of paper, paper boards; Measurement of
bursting strength of paper, paper boards; Measurement of tear resistance of papers;
Measurement of puncture resistance of paper and paperboard; Measurement of tensile
strength of paper, paper boards; Measurement of grease resistance of papers; Determination
of gas and water transmission rate of package films; Determination of laquer integrity test;
Sixth Dean Draft Report 60
 Drop test, Box compression test; Identification of plastic films; Determination of seal
integrity, ink adhesion; packaging practices followed for packing fruits and vegetables; Shelf
life calculations for food products; Head space analysis of packaged food; Study of vacuum
packaging machine, bottle filling machine and form-fill-seal machine.

Suggested Reading
1. Ahvennainen, R. 2003. Novel Food Packaging Techniques. CRC-Woodhead Publishing
Ltd., Cambridge, England.
2. Coles, R., McDowell, B. and Kirwan, M.J. 2003. Food Packaging Technology.
Blackwell Publishing Ltd., Oxford, UK
3. Han, J. H. 2007. Packaging for Nonthermal Processing of Food. Blackwell Publishing
Ltd., Oxford, UK.
4. Han, J.H. 2005. Innovations in Food Packaging. Elsevier Science & Technology Books,
UK.
5. Lee, D. S. 2008. Food Packaging Science & Technology. CRC Press, Boca Raton FL,
USA.
6. Robertson, G. L. 2014. Food Packaging: Principles and Practice, 3rd Ed. CRC Press,
Boca Raton, FL, USA.
7. Robertson, G. L. 2010. Food Packaging and Shelf Life – A Practical Guide. CRC Press,
Boca Raton, FL, USA.

Processing of Spices and Plantation Crops 3 (2+1)

Objectives

 Learn processing technology of different spices

 Understand post-harvest technology of tea, coffee, cocoa etc.

Theory
Production and processing scenario of spice, flavour and plantation crops and its scope

Major spices: Post harvest technology, composition; Processed products of spices: Ginger,
chilli, turmeric, onion and garlic, pepper, cardamom.

Equipment for cryogenic grinding

Minor spices: Herbs, leaves and spartan seasonings and their processing and utilization; All
spice, Annie seed, sweet basil; Caraway seed, cassia, cinnamon Clove, coriander, cumin, dill
seed; Fennel seed, nutmeg, mace, mint marjoram; Rosemary, saffron, sage; Savory, thyme,
ajowan; Asafetida, curry leaves

Post-harvest technology for Tea, coffee, cocoa

Vanilla and annatto processing

Post-harvest technology and processing of areca nut, cashew nut, oil palm, coconut
Sixth Dean Draft Report 61
 Flavours of minor spices; Flavour of major spices

Spice oil and oleoresins: Extraction techniques; Super critical fluid extraction of spices

Standard specification of spices; Standards like ESA, ASTA, FSSAI and maintenance of
quality by fumigation, CAS and ETO sterilization

Functional packaging of spices and spice products; By-products of plantation crops and
spices

Practical

Identification and characterization of flavouring compounds of spices; Valuable oil

determination; Extraction of oil from clove, pepper, cardamom, chilli; Extraction of
oleoresins: Turmeric, ginger, pepper, clove; Peperine estimation in pepper oleoresin; Steam
distillation of spices; Determination of curcumin content in turmeric; Chemical analysis of
spices: Moisture, valuable oil, specific gravity, refractive index, acid value; Study of
standard specification of spices; Packaging study of spices; Preparation of curry powder;
Visit to spice industry

Suggested Reading
1. Gupta, S. Handbook of Spices and Packaging with Formulae. Engineers India Research
Institute, New Delhi.
2. Hirasa, K. and Takemasa, M. 1998. Spice Science and Technology. Marcel Dekker, NY,
USA.
3. Panda, H. Handbook on Spices and Condiments (Cultivation, Processing and
Extraction). Asia Pacific Business Press Inc., New Delhi.
4. Pruthi, J.S. 2001. Spices and Condiments – Major Spices of India. National Book Trust,
New Delhi.
5. Pruthi, J.S. 2001. Spices and Condiments – Minor Spices of India. National Book Trust,
New Delhi.
6. Purseglave, J.W., Brown, E.G., Green, C.L. and Robins. Spices, Vol. I and II. SRJ
Academic Press, New Delhi.
7. Shanmugavelu, K.G. Spices and Plantation Crops. Oxford & IBH Publishing Co., New
Delhi

Food Storage Engineering 2 (1+1)

Objectives

 Understand storage structure for grains and other perishables

 Learn the design of storage structure
Theory

Sixth Dean Draft Report 62

 Introduction: Importance of scientific storage systems, post-harvest physiology of semi‐
perishables and perishables, climacteric and non-climacteric fruits, respiration, ripening,
changes during ripening, ethylene bio-synthesis
Damages: Direct damages, indirect damages, causes of spoilage in storage (moisture,
temperature, humidity, respiration loss, heat of respiration, sprouting), destructive agents
(rodents, birds, insects, etc.), sources of infestation and control
Storage structures: Traditional storage structures, improved storage structures, modern
storage structures, godown layout, staking pattern and rodent proof godown design; Farm
silos: Horizontal silos, tower silos, pit silos, trench silos, size and capacity of silos
Storage of grains: Respiration of grains, moisture and temperature changes in stored grains;
conditioning of environment inside storage through ventilation
Aeration and stored grain management: Purposes of aeration, aeration theory, aeration
system design, aeration system operation
Storage pests and control: Damage due to storage insects and pests, its control, seed
coating, fumigations, etc.; Damage caused by rodents and its control
Storage of perishables: Cold storage, controlled and modified atmospheric storage,
hypobaric storage, evaporative cooling storage, conditions for storage of perishable
products, control of temperature and relative humidity inside storage
Design of storage structures: Functional and structural design of grain storage structures,
pressure theories, pressure distribution in the bin, grain storage loads, pressure and
capacities, warehouse and silos, BIS specifications, functional, structural and thermal design
of cold stores.
Practical

Visits to traditional storage structures; Layout design, sizing, capacity and drawing of
traditional storage structures; Measurement of respiration of fruits/grains in the laboratory;
Study on fumigation; Visits to FCI godowns; Design of grain godowns for particular
capacity and commodity; Drawing and layout of grain godown for particular commodity and
capacity; Visits to cold storage;. Design of cold storage for particular capacity and
commodity; Drawing and layout of cold storage for particular commodity and capacity;
Visits to CA storage; Design of CA storage for particular capacity and commodity; Drawing
and layout of CA storage for particular commodity and capacity; Visits to evaporative
cooling system for storage; Storage study in the MAP.

Suggested Reading
1. Boumans, G. 1985. Grain Handling and Storage. Elsevier Science Publishers,
Amsterdam, The Netherlands.
2. Brooker, D.B., Bakker-Arkema, F.W. and Hall, C.W. 1976. Drying Cereal Grains. The
AVI Publishing Company, Inc., Connecticut, MA, USA.
3. Hall, C.W. 1980. Drying and Storage of Agricultural Crops. The AVI Publishing
Company, Inc., Westport, Connecticut, USA.
4. Jayas, D.S., White N.D.G., Muir, W.E. 1994. Stored Grain Ecosystems. Marcel Dekker,
New York.

Sixth Dean Draft Report 63

 5. Kutz, M. 2007. Handbook of Farm, Dairy, and Food Machinery. William Andrew, Inc.,
Norwich, NY, USA.
6. Michael, A.M. and Ojha, T.P. 2004. Principal of Food Technology, Vol. I. Jain Brothers,
New Delhi.
7. Newbaver, L.W. and Walker, H.B. 2003. Farm Buildings Design. Prentice-Hall Inc.,
New Jersey, USA.
8. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors
Pvt Ltd.
9. Pandey, P.H. 1997. Post Harvest Technology of Fruits and Vegetables. Saroj Prakashan,
Allahabad.

Project Preparation and Management 2 (1+1)

Objectives

 Understand concepts of project management

 Develop knowledge to develop a project plan and its analysis

Theory
Project and project Management, Evolution of project management, Forms and environment
of project management; Project life cycle; Project Identification, Screening, Project
Appraisal, Project Selection, Project Proposal & Project Scope

Project Planning; Work break down structure and Network Scheduling; Critical Path Method
Program Evaluation & Review Technique

Time-cost relationship in project; Resource Considerations in Projects, Resource Profiles

and levelling, limited Resource Allocation; Project Implementation, Monitoring and
Control: Project management Process and role of project manager, team building,
Leadership in Projects, Organizational and behavioural issues in Project Management;
Project Monitoring and Control

Project Completion and Review; Project Management - Recent trends and Future Directions
Computers in Project Management

Practical

Brainstorming exercise to identify a set of projects and their evaluation; work break down
structure for different projects; Network Scheduling and Drawing network charts for
different projects; Formulation of CPM scheduling for a specific project; Formulation of
PERT scheduling for a specific project; Reduction of Project Duration: Time/cost trade off;
Resource Profiles and levelling; PERT/Cost Method, Earned value analysis

Sixth Dean Draft Report 64

 Suggested Reading
1. Chandra, P. 1980. Projects- Preparation, Appraisal, Budgeting and Implementation. Tata
McGraw-Hill Publication, New Delhi.
2. Chandra, P. 2014. Projects – Planning, Analysis, Selection, Financing, Implementation,
and Review. Tata McGraw-Hill Publishing Company Ltd.
3. Gopalakrishnan, P. and Rama Moorthy, V.E. 2014. Textbook of Project Management.
Laxmi Publications Pvt. Limited
4. Kerzner, H. 2006. Project Management – A System Approach to Planning, Scheduling,
and Controlling. CBS Publishers & Distributors.
5. Nicholas, J.M. 2005. Project Management for Business and Technology – Principles and
Practices. Pearson Prentice Hall.
6. Panneerselvam, R. 2004. Operations Research, 2nd Ed. International Book House, Mumbai.

Agricultural Marketing and Trade 3(2+1)

Objectives

• To understand the fundamentals of agricultural marketing and trade.

• To analyze the factors influencing supply and demand in agricultural markets.
• To explore different marketing channels and strategies in agriculture.
• To examine the role of government policies and regulations in agricultural markets.

Theory:

Agricultural Marketing: Concepts and definitions of market, marketing, agricultural marketing,

market structure, marketing mix and market segmentation, classification and characteristics of
agricultural markets; demand, supply and producer’s surplus of agri commodities: nature and
determinants of demand and supply of farm products, producer’s surplus – meaning and its
types, marketable and marketed surplus, factors affecting marketable surplus of agri-
commodities; pricing and promotion strategies: pricing considerations and approaches – cost
based and competition based pricing; market promotion – advertising, personal selling, sales
promotion and publicity – meaning, merits and demerits; marketing process and functions:
Marketing process concentration, dispersion and equalization; exchange functions – buying and
selling; physical functions – storage, transport and processing; facilitating functions –
packaging, branding, grading, quality control and labelling (Agmark); Market functionaries and
marketing channels: Types and importance of agencies involved in agricultural marketing;
meaning and definition of marketing channel; number of channel levels; marketing channels
for different farm products; Integration, efficiency, costs and price spread: Meaning, definition
and types of market integration; marketing efficiency; marketing costs, margins and price
spread; factors affecting cost of marketing; reasons for higher marketing costs of farm
commodities; ways of reducing marketing costs; Role of Govt. in agricultural marketing: Public
sector institutions- CWC, SWC, FCI, CACP & DMI – their objectives and functions;
cooperative marketing in India; Risk in marketing: Types of risk in marketing; speculation &
hedging; an overview of futures trading; Agricultural prices and policy: Meaning and functions
of price; administered prices; need for innovations in agricultural price policy; Trade: Concept
of International Trade and its need, theories of absolute and comparative advantage. Present
status and prospects of international trade in agri-commodities; WTO; Agreement on
Sixth Dean Draft Report 65
Agriculture (AoA) and its implications on Indian agriculture; IPR. Role of government in
agricultural marketing. Role of APMC and its relevance in the present day context.

Practical:
Plotting and study of demand and supply curves and calculation of elasticities; Study of
relationship between market arrivals and prices of some selected commodities; Computation of
marketable and marketed surplus of important commodities; Study of price behaviour over time
for some selected commodities; Construction of index numbers; Visit to a local market to study
various marketing functions performed by different agencies, identification of marketing
channels for selected commodity, collection of data regarding marketing costs, margins and
price spread and presentation of report in the class; Visit to market institutions –NAFED, SWC,
CWC, cooperative marketing society, etc. to study their organization and functioning.
Application of principles of comparative advantage of international trade.

Suggested Readings:
 Acharya, S.S. and Agarwal, N.L., 2006, Agricultural Marketing in India, Oxford and IBH
Publishing Co. Pvt. Ltd., New Delhi.
 Chinna,S.S., 2005, Agricultural Economics and Indian Agriculture. Kalyani Pub, N Delhi.
 Dominic Salvatore, Micro Economic Theory
 Kohls Richard, L. and Uhl Josheph, N., 2002, Marketing of Agricultural Products, Prentice-
Hall of India Private Ltd., New Delhi.
 Kotler and Armstrong, 2005, Principles of Marketing, Pearson Prentice-Hall.
 Lekhi, R. K. and Jogindr Singh, 2006, Agricultural Economics. Kalyani Publishers, Delhi.
 Memoria, C.B., Joshi, R.L. and Mulla, N.I., 2003, Principles and Practice of Marketing in
India, Kitab Mahal, New Delhi.
 Pandey Mukesh and Tewari, Deepali, 2004, Rural and Agricultural Marketing, International
Book Distributing Co. Ltd, New Delhi.
 Sharma, R., 2005, Export Management, Laxmi Narain Agarwal, Agra.

Semester VI

S. Credit
Course Title
No. hours
1. Food Additives and Preservatives 3(2+1)
2. Sensory Evaluation of Food Products 2(1+1)
3. Processing Technology of Legumes and Oilseed 3(2+1)
4. Food Refrigeration and Cold Chain 3(2+1)
5. Processing of Meat, Fish and Poultry Products 3(2+1)
6. Processing Technology of Beverages 3(2+1)
7. Bakery, Confectionary and Snack Products 3(2+ 1)
8. Processing Technology of Liquid Milk 2(1+1)
Total 22(14+8)

Sixth Dean Draft Report 66

Food Additives and Preservatives 2(1+1)

Objectives

 Understand types of food additives and their mechanism

 Differentiate between natural and synthetic additives

Theory
Intentional and unintentional food additives, their toxicology and safety evaluation;

Naturally occurring food additives; Food colors and dyes: Regulatory aspects of dyes, food
color (natural and artificial), pigments and their importance and utilization as food color;
Processing of natural and artificial food colorants;

Food preservatives and their chemical action; Role and mode of action of Class I and Class
II preservatives; chelating agents, stabilizers and thickeners; Humectants/polyhydric
alcohol, anti-caking agent, firming agent, flour bleaching and maturing agents, antioxidants,
nutritional and non-nutritional sweeteners;

Production of enzymes, leavening agents, fat substitutes, flavor and taste enhancers in food
processing; Acidity regulators; Emulsifiers.

Practical

Evaluation of GRAS aspect of food additives; Estimation of chemical preservatives by TLC

(organic and inorganic); Identification of food colour by TLC (organic and inorganic);
Quantitative estimation of added dyes; Isolation and identification of naturally occurring
food pigments by paper and TLC; Role and mode of action of chelating agent in fruit juice;
Role and mode of action of stabilizer and thickener in frozen dairy products (ice-cream);
Role and mode of clarifying agent in fruit juices; Role and mode of antioxidant in frozen
fish; Role of leaving agent in baked food product; Preservation of coconut shreds using
humectants.

Suggested Reading
1. Belitz, H.-D., Grosch, W. and Schieberle, P. 2009. Food Chemistry, 4 th Ed. Springer-
Verlag Berlin Heidelberg
2. Deshpande, S.S. 2002. Handbook of Food Toxicology. Marcel and Dekker AG, Basel,
Switzerland.
3. Mahindru, S.N. 2008. Food Additives: Characteristics, Detection and Estimation. Aph
Publishing Corporation, New Delhi.

Sensory Evaluation of Food Products 2 (1+1)

Sixth Dean Draft Report 67

 Objectives

 Understand basic concept of sensory evaluation

 Gain knowledge about consumer study

Theory
Definition and importance of sensory evaluation in relation to consumer acceptability and
economic aspects; Factors affecting food acceptance; Terminology related to sensory
evaluation;

Principles of good practice: the sensory testing environment, test protocol considerations,

Basic principles: Senses and sensory perception, physiology of sensory organs, classification
of tastes and odours, threshold value factors affecting senses, visual, auditory, tactile and
other responses.

Flavour: Definition and its role in food quality; Taste: Classification, taste qualities, relative
intensity, reaction time, effect of disease, temperature, and taste medium on taste, basic
tastes, interaction of tastes;

Odour: Definition, classification, neutral-mechanisms, olfactory abnormalities, odor testing,

techniques, thresholds, odor intensities, olfaction; Visual, auditory, tactile and other senses,
vision, audition, oral perception other than taste;

Factors influencing sensory measurements: Attitudinal factors, motivation psychological

errors in judgment, relation between stimulus and perception adaptation;

Correlation of sensory and instrumental analysis; Requirements of sensory evaluation,

sampling procedures; Factors influencing sensory measurements; Interrelationship between
sensory properties of food products and various instrumental and physico-chemical tests

Quality Evaluations Application of sensory testing: sensory evaluation in food product

development, sensory evaluation in quality control. Laboratory quality measurement: Types
of tests, panel selection and testing environment, serving procedures, instruction to judges,
difference tests, directional difference tests, classification of difference tests, two-sample
tests, three-sample tests, multisampling tests, comparison of procedures, ranking, scoring,
hedonic scaling, dilution procedures, descriptive sensory analysis, contour method, other
procedures;

Consumer measurement: Factors influencing acceptance and preference, objectives of

consumer preference studies, information obtained from consumer study, factors influencing
results from consumer surveys, methods of approach, development of the questionnaire,
types of questionnaires, serving procedures; Comparison of laboratory panels with consumer
panels; Limitations of consumer survey.

Practicals

Determination of threshold value for basic tastes; Odour recognition, difference (PC, Duo-
trio, triangle); Determination of threshold value for various odours; Selection of judging
panel; Training of judges, for recognition of certain common flavour and texture defects
using different types of sensory tests; Descriptive analysis methodology; Sensory evaluation
Sixth Dean Draft Report 68
 of various food products using different scales, score cards and tests; Texture profile
methodology; Estimation of color; Relationship between objective and subjective methods;
Designing a sensory laboratory

Suggested Reading
1. Amerine, M.A., Pangborn, R.M. and Rossles, E.B. 1965. Principles of Sensory
Evaluation of Food. Academic Press, London.
2. Early, R. 1995. Guide to Quality Management Systems for Food Industries. Blackie
Academic.
3. Jellinek, G. 1985. Sensory Evaluation of Food - Theory and Practice. Ellis Horwood.
4. Lawless, H.T. and Klein, B.P. 1991. Sensory Science Theory and Applications in Foods.
Marcel Dekker.
5. Lawless, H.T. and Heymann. H. 2010. Sensory Evaluation of Food: Principles and
Practices, 2nd Ed., Springer, New York or Dordrecht Heidelberg, London.
6. Macrae, R., Robinson, R.K. and Sadler, M.J. 1994. Encyclopedia of Food Science &
Technology & Nutrition. Vol. XI. Academic Press.
7. Moskowitz, H. R. 2000. Applied Sensory Analysis of Foods. Vols. I, II. CRC Press,
Boca Raton, FL, USA.
8. Piggot, J.R. 1984. Sensory Evaluation of Foods. Elsevier Science & Technology
9. Potter, N.N. and Hotchleiss, J.H. 1995. Food Science, 5th Ed. CBS Publishers, Delhi.
10. Rai, S.C. and Bhatia, V.K. 1988. Sensory Evaluation of Agricultural Products. Indian
Agricultural Statistics Research Institute (ICAR), New Delhi.
11. Stone, H. and Sidel, J.L. 1985. Sensory Evaluation Practices. Academic Press, London.

Processing Technology of Legumes and Oilseeds 3 (2+1)

Objectives

 Understand the nutritional value and composition of legumes and oil seeds
 Gain knowledge about milling of pulse and oil seeds

Theory
Present status and future prospects of legumes and oilseeds; Morphology of legumes and
oilseeds; Classification and types of legumes and oilseeds
Chemical composition, nutritional value and anti-nutritional compounds in legumes and
oilseeds; Methods of removal of anti- nutritional compounds

Pulse milling: Home scale, cottage scale and modern milling methods, machines, milling
quality, milling efficiency
Factors affecting milling quality and quantity; Problems in dhal milling industry

Nutritional changes during soaking and sprouting of pulses; Cooking quality of dhal,
methods, factors affecting cooking of dhal;
Sixth Dean Draft Report 69
 Quick cooking dhal, instant dhal; Soybean milk processing and value addition; Fermented
products of legumes

Oil seed milling: Ghanis, hydraulic presses, expellers, solvent extraction methods,
machines,
Milling quality, milling efficiency, factors affecting milling quality and quantity; Problems
in oil milling industry;

Desolventization
Refining of oils: Degumming, neutralization, bleaching, filtration, deodorization,
winterization and their principles and process controls;
Hydrogenation of oils; New technologies in oilseed processing;

Utilization of oil seed meals for different food uses: High protein products like protein
concentrates and isolates;
By-products of pulse and oil milling and their value addition.

Practical

Determination of physical properties of legumes and oil seeds; Determination of proximate

composition of selected pulses and oilseeds; Determination of nutritional quality of selected
pulses and oilseeds; Study of mini dhal mill; Study of mini oil mill; Preconditioning of pulses
before of mini oil mill; Preconditioning of pulses before milling; Preconditioning of oilseeds
before milling; Removal of anti-nutritional compounds from selected pulses and oilseeds;
Laboratory milling of selected pulses and its quality evaluation; Laboratory milling of
selected oilseeds and its quality evaluation; Laboratory refining of selected oils; Laboratory
hydrogenation of selected oils; Study of cooking quality of dhal; Processing of composite
legume mix and preparation of value added products; Visit to commercial dhal mills and oil
mills.

Suggested Reading
1. Chakraverty, A. 2008. Post Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed.
Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
2. Chakraverty, A., Mujumdar, A.S., Vijaya Raghavan G.S. and Ramaswamy, H. S. 2003.
Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices.
Marcel Dekker, Inc., NY, USA
3. Gunstone, F.D. 2008. Oils and Fats in the Food Industry. John Wiley and Sons, Ltd.,
West Sussex, UK.
4. Sahay, K.M. and Singh, K.K. 2001. Unit Operations of Agricultural Processing. Vikas
Publishing House Pvt. Ltd., Noida, UP.
5. Shahidi, F. 2005. Bailey’s Industrial Oil & Fat Products, 6th Ed., Vols. 1 to 6. John
Wiley and Sons, Inc. Hoboken, New Jersey, USA.

Sixth Dean Draft Report 70

Food Refrigeration and Cold Chain 3 (2+1)

Objectives

 Understand the concept of refrigeration system, refrigerant and their properties

 Design of cold storage and air conditioning systems for food storage application

Theory

Principles of refrigeration:
Definition, background with second law of thermodynamics, unit of refrigerating capacity,
coefficient of performance; Production of low temperatures:
Expansion of a liquid with flashing, reversible/ irreversible adiabatic expansion of a gas/ real
gas, thermoelectric cooling, adiabatic demagnetization.
Air refrigerators working on reverse Carnot cycle: Carnot cycle, reversed Carnot cycle,
selection of operating temperatures; Air refrigerators working on Bell Coleman cycle: Reversed
Brayton or Joule or Bell Coleman cycle, analysis of gas cycle, polytropic and multistage
compression.
Vapour refrigeration: Vapor as a refrigerant in reversed Carnot cycle with p-V and T-s
diagrams, limitations of reversed Carnot cycle; Vapour compression system: Modifications in
reverse Carnot cycle with vapour as a refrigerant (dry Vs wet compression, throttling Vs
isentropic expansion), representation of vapor compression cycle on pressure- enthalpy
diagram, super heating, sub cooling; effect of suction vapour, super heat and liquid sub cooling
on actual vapour compression cycle; Vapour-absorption refrigeration system: Process,
calculations, maximum coefficient of performance of a heat operated refrigerating machine;
water/lithium bromide & ammonia/water absorption cooling.
Common refrigerants and their properties: classification, nomenclature, desirable properties of
refrigerants- physical, chemical, safety, thermodynamic and economical; azeotrope
refrigerants.
Components of vapour compression refrigeration system, evaporator, compressor, condenser
and expansion valve;
Ice manufacture: principles and systems of ice production, basic types of ice, ice makers,
Treatment of water for making ice, brines, freezing tanks, ice cans, air agitation, quality of ice;
Cold storage: Cold store, design of cold storage for different categories of food resources, size
and shape, construction and material, insulation, vapour barriers, floors, frost‐heave, interior
finish and fitting, evaporators, automated cold stores, security of operations.
Refrigerated transport: Handling and distribution, cold chain, refrigerated product handling,
order picking, refrigerated vans, refrigerated display. Low temperature Refrigeration: cryogenic
fluid and fluid properties; liquefaction; application in food
Air-conditioning: Meaning, factors affecting comfort air-conditioning, classification, sensible
heat factor, industrial air-conditioning, problems on sensible heat factor; Winter/summer/year
round air-conditioning, unitary air-conditioning systems, central air-conditioning,
physiological principles in air-conditioning, air distribution and duct design methods; design of
complete air-conditioning systems; humidifiers and dehumidifiers;

Sixth Dean Draft Report 71

 Cooling/Refrigeration load calculations: Load sources, product cooling, conduction heat load,
convection heat load, internal heat sources, heat of respiration, peak load, miscellaneous loads;
etc.

Practical

Study of vapour compression refrigeration system; Determination of COP of vapour

compression refrigeration system; Study of various types of compressors, condensers,
expansion valves and evaporative coils used in refrigeration systems; Study of refrigerants, their
properties and charts; Study of direct and indirect contact freezing equipment for foods; Study
of spray freezing process for foods; Study of food cold storage; Estimation of refrigeration load
for cold storage; Estimation of refrigeration load for meat and poultry products; Study of
refrigeration system of dairy plant; Estimation of refrigeration load for ice-cream; Study of
cooling system for bakery and estimation of refrigeration loads; Estimation of refrigeration load
during chocolate enrobing process; Study of refrigerated van; Study of deep freezing and
thawing of foods; Study of refrigerated display of foods and estimation of cooling load.

Suggested Reading
1. ASHARE Handbook, 2006: Refrigeration.
2. Arora, C.P. 2000. Refrigeration and Air Conditioning, 2nd Ed. Tata McGraw-Hill
Publishing Co. Ltd., New Delhi.
3. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors Pvt
Ltd.
4. Stoecker, W.F. and Jones, J.W.1982. Refrigeration and Air Conditioning, 2nd Ed.
McGraw-Hill Book Co., New York, USA.
5. Whitman, W.C., Johnson, W.M., Tomczyk, J.A. and Silberstein, E. 2009. Refrigeration &
Air Conditioning Technology, 6th Ed. Delmar, Cengage Learning, NY, USA.

Processing of Meat, Fish and Poultry Products 3 (2+1)

Objectives

 Understand types of meat and the unit operations in meat, fish and poultry processing
 Gain knowledge about various methods of preservation of meat, fish, poultry and their
products

Theory
Status of meat poultry and fish industry in India; Sources and importance of meat, poultry
and fish.

Structure and composition of muscle, types, classification and composition of fish, Pre-
slaughter operations and slaughtering operations for animals and poultry.
Sixth Dean Draft Report 72
 Dressing and evaluation of animal carcasses; Factors affecting post-mortem changes,
properties and shelf life of meat; Mechanical deboning, grading and aging; Eating and
cooking quality of meat.

Preservation of meat, poultry and fish by chilling, freezing, pickling, curing, cooking and
smoking, canning, dehydration, radiation, chemical and biological preservatives.
Novel methods: Low dose irradiation; High pressure treatment, hurdle barrier concept for-
meat, poultry and fish, Meat tenderization; Meat emulsions; Fish protein concentrates (FPC),
fish protein extracts (FPE), fish protein hydrolysates (FPH);

Meat cutting and handling; Preparation, preservation and equipment for manufacture of
smoked meat and its quality evaluation; Preparation, packaging and equipment for
manufacture of dehydrated meat products and their quality evaluation; Preparation,
preservation and equipment for manufacture of meat sausages and their quality evaluation;
Surimi process, traditional and modern surimi production lines, quality of surimi products,
comparison of surimi and fish mince products; Problems on mass balancing of ingredients
in formulation of value added meat products;
Abattoir design and layout;

Eggs: Structure, composition, quality characteristics, processing, preservation of eggs;

Processing and preservation of poultry meat and chicken patties, Preparation protocols of
indigenous products: Fish sauce and paste

By-products of meat, poultry, fish and eggs and their utilization; Safety standards in meat/
fish industry: HACCP/ISO/MFPO/FSSAI/ Kosher/Halal, EU hygienic regulations and ISO
9000 standards.

Practical

Pre-slaughter operations of meat animals and poultry birds; Slaughtering and dressing of
meat animals; Study of post-mortem changes; Meat cutting and handling; Preservation of
meat by freezing; Preservation of meat by curing and pickling; Preservation of meat by
dehydration; Evaluation of quality and grading of eggs; Preservation of shell eggs;
Preparation of value added poultry meat products; Value added egg products; Visit to
abattoir.
Study of anatomy and dressing of fish; Study of anatomy and dressing of prawn and other
marine products; Identification of different types of fish - Selection and grading;
Identification of different types of prawn and other marine products; Quality evaluation of
fish; Preparation of sun dried and salt cured fish, fish sauce; Chilling and freezing of fish;
Preparations of fish protein concentrate; Preparation of fish meal; Preparation of marine fish
oils and various fish products; Preservation of fish: Drying, pickling; Preservation of marine
products using fermentation process; Preparation of value added sea products: Cutlets,
bullets, wafers; Processing of fish oils; Canning methods for marine fishery products;
Estimation of TVB and TMA; Determination of iodine value; Visit to fish and prawn
processing industry.

Sixth Dean Draft Report 73

 Suggested Reading
1. Berkel, B. M.-V., Boogaard, B.V.-D. and Heijnen, C. 2004. Preservation of Fish and
Meat. Agromisa Foundation, Wageningen.
2. Borstorm, G. 1961. Fish as Food - Vol. I, II, III and IV. Academic Press, New York.
3. FAO. 2003. Code of Practices of Canned Fishery products. FAO, UN, Rome.
4. Hall, G.M. 1997. Fish Processing Technology, 2nd Ed. Chapman & Hall, London, UK.
5. Kerry, J., Kerry, J. and Ledward, D. 2005. Meat Processing-Improving Quality.
Woodhead Publishing Ltd., Cambridge, England.
6. Lawrie, R.A. 1985. Meat Science, 4th Ed. Pergamon Press, Oxford, UK.
7. Nanda, Vikas 2014. Meat, Egg and Poultry Science & Technology. I.K. International
Publishing House Pvt. Ltd., New Delhi.
8. Rautenstrauss, B.W. and Liehr, T. 2002. Fish Technology. Springer-Verlag, US.
9. Sen, D.P. 2005. Advances in Fish Processing Technology. Allied Publishers Pvt. Ltd.,
Delhi.
10. Sharma, B.D. and Sharma, K. 2011. Outlines of Meat Science and Technology. Jaypee
Brothers Medical Publishers Pvt. Ltd., New Delhi.
11. Sharma, B.D. 2003. Modern Abattoir Practices and Animal Byproducts Technology.
Jaypee Brothers Medical Publishers Pvt. Ltd., New Delhi.
12. Stadelman, W.J. and Cotterill, O.J. 1995. Egg Science and Technology, 4 th Ed. Food
Products Press, NY, USA.
13. Swatland, H.J. 2004. Meat Cuts and Muscle Foods, 2nd Ed. Nottingham Univ. Press,
Nottingham.
14. Toldrá, F., Hui, Y. H., Astiasarán, I., Nip, W.-K., Sebranek,J.G, Silveira,E.-T.F., Stahnke,
L.H., Talon, R. 2007. Handbook of Fermented Meat and Poultry. Blackwell Publishing
Professional, Ames, Iowa, USA.
15. Varnam, A.H. and Sutherland, J.P. 1995. Meat and Meat Products: Technology,
Chemistry and Microbiology. Chapman & Hall, London.

Processing Technology of Beverages 3 (2+1)

Objectives

 Learn different about types of beverages

 Various technologies involved in beverage processing
 Gain knowledge about FSSAI specifications of beverages
 Understand ingredients, manufacturing and packaging processes for beverages

Theory
History and importance of beverages and status of beverage industry; Processing of
beverages: Packaged drinking water, juice-based beverages, synthetic beverages, still,
carbonated; Low-calorie and dry beverages, isotonic and sports drinks
Dairy based beverages , Alcoholic beverages, fruit beverages, specialty beverages, Tea,
coffee, cocoa, spices, plant extracts, etc.
Sixth Dean Draft Report 74
 FSSAI specifications for beverages
Ingredients, manufacturing and packaging processes and equipment for different beverages;
Water treatment and quality of process water; Sweeteners, colorants, acidulants, Clouding
and clarifying and flavouring agents for beverages, Carbon dioxide and carbonation
Quality tests and control in beverages, Miscellaneous beverages: Coconut water, sweet toddy
Sugar cane juice, coconut milk, flavoured syrups.

Practical

Quality analysis of raw water; Determination of density and viscosity of caramel;

Determination of colours in soft drinks by wool technique; Preparation of iced and flavoured
tea; Preparation of carbonated and non-carbonated beverages; Determination of caffeine in
beverages; Determination of brix value, gas content, pH and acidity of beverages; Quality
analysis of tea and coffee; Preparation of miscellaneous beverages; Visit to carbonation unit;
Visit to mineral water plant.

Suggested Reading
1. Ashurst, P.R. 2005. Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd Ed.
Blackwell Publishing Ltd., Oxford, UK.
2. Chakraverty, A., Mujumdar, A.S., Vijaya Raghavan G.S. and Ramaswamy, H. S. 2003.
Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices.
Marcel Dekker, Inc., NY, USA.
3. Eblinger, H.M. 2009. Handbook of Brewing: Processes, Technology, Markets. Wiley-
VCH Verlag GmbH & Co. KGaA, Weinheim. Germany.
4. Hui, Y.H. 2007. Handbook of Food Products Manufacturing: Principles, Bakery,
Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John
Wiley & Sons, Inc., Hoboken, New Jersey, USA.
5. Joshi, V.K. and Pandey, A. 1999. Biotechnology: Food Fermentation – Microbiology,
Biochemistry and Technology, Vol. II. Educational Publishers & Distributors, New
Delhi.
6. Varnam, A.H. and Sutherland, J.P. 1994. Beverages: Technology, Chemistry and
Microbiology. Chapman, London, UK.

Bakery, Confectionery and Snack Products 3 (2+1)

Objectives

 Learn the processing and packaging and storage of bakery and confectionary products
 Understand extrusion technology and its application in production of breakfast cereals
and snacks

Theory
Bakery products- Types (leavened and unleavened), specifications, compositions and
ingredients (flour, sugar, fat, shortening, leavening agent etc.); Formulations, processing
(mixing, fermentation, rounding, proofing, sheeting, moulding, baking, depanning etc.),
equipment, packaging, storage and quality testing of bakery products

Sixth Dean Draft Report 75

 Confectionery and chocolate products: Types, specifications, compositions, ingredients,
formulations
Processing, equipment, packaging, storage and quality testing of confectionery and
chocolate products

Product quality characteristics; Defects, causes and corrective measures

Extrusion technology and applications in food processing; Snack foods: Types,

specifications, compositions, ingredients, Formulations, processing, equipment, packaging,
storage and quality testing; Snack food seasonings

Breakfast cereals, macaroni products and malts: Specifications, compositions, ingredients;

Formulations, processing, equipment for breakfast cereals, macaroni and malts; Packaging,
storage and quality testing for breakfast cereals, macaroni and malts.

Practical

Identifications and composition of various ingredients for snacks, bakery and confectionery
products; Flours, their classifications and characterization; preparation, packaging and
quality evaluation of selected snack items; preparation, packaging and quality evaluation of
selected bakery items; preparation, packaging and quality evaluation of selected
confectionery items; preparation, packaging and quality evaluation of selected chocolates;
Preparation of traditional Indian confection. Visit to bakery, confectionary and snack units
(industry).

Suggested Reading
1. Amendola, J. and Rees, N. 2003. Understanding Baking: The Art and Science of Baking,
3rd Ed. John Wiley & Sons, Inc., Hoboken, New Jersey, USA.
2. Corke, H., Leyn, I.D., Cross, N.A. Nip, W.-K., and Hui, Y.H. 2006. Bakery Products:
Science and Technology. Blackwell Publishing Ltd., Oxford, UK.
3. Duncan Manley. 2000. Technology of Biscuits, Crackers and Cookies, 3 rd Ed. Woodhead
Publishing Limited, Cambridge, England.
4. Grewling, P.P. 2013. Chocolates & Confections, 2nd Ed. John Wiley & Sons, Inc.,
Hoboken, New Jersey, USA.
5. Hui, Y.H. 2007. Handbook of Food Products Manufacturing: Principles, Bakery,
Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John
Wiley & Sons, Inc., Hoboken, New Jersey, USA.
6. Jackson, E.B. 1995. Sugar Confectionery Manufacture, 2nd Ed. Springer-Verlag, US.
7. Kent, N.L. and Evers, A.D. 1994. Kent’s Technology of Cereals: An Introduction for
Students of Food Science and Agriculture, 4th Ed. Elsevier Science Ltd., Oxford, UK.
8. Kingslee, J. J. 2006. A Professional Text to Bakery and Confectionery. New Age
International, New Delhi.
9. Matz, S.A. 1976. Snack Food Technology, 2nd Ed. AVI Publishing Co., Inc., Westport,
Connecticut, USA.
10. Minife, B.W. 1989. Chocolate, Cocoa, and Confectionary – Science and Technology, 3rd
Ed. Chapman and Hall, Inc., New York, USA.
Sixth Dean Draft Report 76
 11. Pyler, E.J. and Gorton, L.A. 2009. Baking Science & Technology, Vol. II: Formulation
& Production, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.
12. Pyler, E.J. and Gorton, L.A. 2008. Baking Science & Technology, Vol. I: Fundamentals
& Ingredients, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.

Processing Technology of Liquid Milk 3 (2+1)

Objectives

 Understand different steps of milk processing

 Gain knowledge about different types of milk and their process

Theory
Historical development of dairy in India; Production and utilization of milk; Composition
and properties of milk;

Liquid milk collection, preservation, processing, packaging and storage - standardized milk,
skim milk, sterilized milk, reconstituted/rehydrated milk, recombined milk, flavored milk.

Effect of thermal treatment on milk constituents

Fermented milk, acidophilous milk, etc.; Effect of thermal treatment on milk constituents;
Fermented milk products: Processing, manufacture, storage and packaging of acidophilus
milk, cultured buttermilk and other fermented milk; Bio‐chemical changes occurring during
manufacture of fermented milks; Factors affecting these changes and effects of these
changes on the quality of finished products

Cream: definition, classification, manufacture of different types of cream, processing of

cream;

Adulterations in milk and its detection; Quality defects in milk ‐ causes and prevention

Liquid milk collection, processing, packaging and storage systems and equipment - bulk
milk coolers, milk chilling units, milk reception equipment, milk tanks/silos, pasteurizers,
sterilizers, centrifuges, clarifiers, filtration units, homogenizers, packaging and filling
machines, CIP units, etc.;

Hygienic design concepts, sanitary pipes and fittings, corrosion process and their control.

Practical

Platform tests of raw milk (clot on boiling (COB) test, alcohol test); Determination of
physical properties of milk; Determination of proximate composition and biochemical
properties of milk; Determination of microbiological properties of milk; Detection of
adulterants in milk; Identification and demonstration of liquid milk processing equipment,
pipes and fittings; Preparing standardized milk as per requirement; Separation of fat from
milk; Pasteurization and homogenization of milk; Packaging of liquid milk; Preparation of
curd and yogurt, Visit to chilling centre and dairy plant.

Sixth Dean Draft Report 77

 Suggested Reading

1. De. S. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.
2. Hui, Y.H. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH,
USA.
3. Kanekanian, A. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons,
Ltd., UK.
4. Kessler, H.G. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler, Fraising
(F.R. Germany).
5. Tamime, A. Y. 2009. Milk Processing and Quality Management. Blackwell Publishing
Ltd., UK.
6. Walstra, P., Wouters, J.T.M. and Geurts, T.J. 2006. Dairy Science and Technology, 2 nd
Ed. CRC Press, Boca Raton, FL, USA.

Semester VII

S. Course Title Credit

No. hours
1. Food Process Equipment Design 3(2+1)
2. Processing Technology of Dairy Products 3(2+1)
3. ICT Applications in Food Industry 3(1+2)
4. Seminar 1(0+1)
5. Elective Courses 10
Total 20

Food Process Equipment Design 3 (2+1)

Objectives

 Learn design consideration for storage vessels, evaporators, crystallizers, separators

etc.
 Knowledge of safety aspects in equipment design

Theory
Materials and properties: Materials for fabrication, mechanical properties, ductility,
hardness, corrosion, protective coatings, corrosion prevention linings equipment, choice of
materials, material codes

Design considerations: Stresses created due to static and dynamic loads, combined stresses,
design stresses and theories of failure, safety factor, temperature effects, radiation effects,
effects of fabrication method, economic considerations

Sixth Dean Draft Report 78

 Design of pressure and storage vessels: Operating conditions, design conditions and stress;
Design of shell and its component, stresses from local load and thermal gradient, mountings
and accessories
Design of heat exchangers: Design of shell and tube heat exchanger, plate heat exchanger,
scraped surface heat exchanger, sterilizer and retort

Design of evaporators and crystallizers: Design of single effect and multiple effect
evaporators and its components; Design of rising film and falling film evaporators and
feeding arrangements for evaporators; Design of crystallizer and entrainment separator

Design of agitators and separators: Design of agitators and baffles; Design of agitation
system components and drive for agitation

Design of centrifuge separator; Design of equipment components, design of shafts, pulleys,

bearings, belts, springs, drives, speed reduction systems

Design of freezing equipment: Design of ice‐ream freezers and refrigerated display system

Design of dryers: Design of tray dryer, tunnel dryer, fluidized dryer, spray dryer, vacuum
dryer, freeze dryer and microwave dryer

Design of extruders: Cold and hot extruder design, design of screw and barrel, design of twin
screw extruder

Design of fermenters: Design of fermenter vessel, design problems

Hazards and safety considerations: Hazards in process industries, analysis of hazards, safety
measures, safety measures in equipment design, pressure relief devices.
Practical

Design of pressure vessel; Design of shell and tube heat exchangers and plate heat
exchanger; Design of sterilizers and retort; Design of single and multiple effect evaporators;
Design of rising film and falling film evaporator; Design of crystallizer; Design of tray dryer;
Design of fluidized bed dryer; Design of spray dryer; Design of vacuum dryer; Design of
microwave dryer; Design of belt and chain conveyor; Design of screw conveyor; Design
of bucket elevator and pneumatic conveyor; Design of twin screw extruder; Design of
fermenter.

Suggested Reading
1. Albert Ibarz and Gustavo V. Barbosa-Cánovas. 2003. Unit Operations in Food
Engineering. CRC Press, Boca Raton, FL, USA.
2. Bhattacharyya, B. C. 2008. Introduction to Chemical Equipment Design- Mechanical
Aspect. CBS Publishers and Distributors, New Delhi.
3. Couper, J.R., Penney, W.R., Fair, J.R. and Walas, S.M. 2012 Chemical Process
Equipment: Selection and Design. Elsevier Inc.
4. Geankoplis, C. J. 2003. Transport Processes and Separation Process Principles (Includes
Unit Operations), 4th Ed. Prentice-Hall, NY, USA.

Sixth Dean Draft Report 79

 5. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and Bera, M.B. 2010.
Experiments in food process engineering. New Delhi: CBS Publisher and Distributors
Pvt Ltd.
6. Richardson, J F. and Peacock, D.G. 1994. Coulson & Richardsons’s Chemical
Engineering, Vol. 3, Chemical & Biochemical Reactors & Process Control, 3 rd Ed.
Elsevier Butterworth-Heinemann, Amsterdam, The Netherlands.
7. Saravacos, G.D. and Kostaropoulos, A.E. 2002. Handbook of Food Processing
Equipment. Springer Science & Business Media, New York, USA.
8. Singh, R.P. and Heldman, D.R. 2014. Introduction to Food Engineering, 5th Ed.
Elsevier, Amsterdam, The Netherlands.
9. Sinnott, R.K. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3 rd
Ed. Butterworth-Heinemann, Oxford, UK.
10. Stanbury, P.F. Whitakar, A. and Hall, S.J. 1995. Principles of Fermentation Technology,
2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.
11. Valentas, K.J., Rotstein, E. and Singh, R.P. 1997. Handbook of Food Engineering
Practice. CRC Press, Boca Raton, FL, USA.

Processing Technology of Dairy Products 3 (2+1)

Objectives

 Learn the processing of dairy products viz. cream, butter, ghee, ice-cream etc.
 Gain knowledge of traditional dairy products and their processing

Theory
Cream: Basic aspect, Classification, manufacture of different types of cream, processing of
cream; Classification of dairy products;
Butter: Definition, composition; processing and production steps, overrun, butter making
machines, quality testing of table butter, butter‐ defects, causes and their prevention,
packaging and storage

Butter oil and ghee: Definition, composition, processing, equipment, quality tests;
Paneer and Cheese: Definition, composition, types, processing steps, process flow diagram,
equipment, quality defects, causes and prevention, packaging and storage.

Ice cream and frozen desserts: Definition, composition, types, Processing steps and flow
diagram, equipment, quality testing, defects causes and prevention, packaging and storage.

Condensed and Dried milk: Definition, composition, role of milk constituents in condensed
milk, manufacture of condensed milk, types of standards for dried milk
Manufacture of SMP and WMP using roller and spray drying, instantization, recent
developments in drying, quality testing, defects, causes and prevention, packaging and
storage

Traditional Indian Dairy Products: Definitions, compositions, processing, packaging,

storage, equipment and quality testing;
By- products of dairy industry and their utilization.
Sixth Dean Draft Report 80
 Practical
Preparation of butter/ table butter, Preparation of ghee, Preparation of paneer; Preparation of
selected type of cheese; Preparation of ice-cream and selected frozen desserts; Preparation
of condensed milk; Preparation of spray dried milk powder; Preparation of selected Indian
dairy products; Shrikhand mawa/khoa based products halwa/ kheer etc Determination of
selected quality parameters of selected dairy products; Visit to dairy plant.

Suggested Reading
1. Aneja, R.P., Mathur, B.N., Chandan, R.C., Banerjee, A.K. 2002. Technology of Indian
Milk Products: Handbook of Process Technology Modernization for Professionals
Entrepreneurs and Scientists, Dairy India Yearbook
2. De. S. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.
3. Kanekanian, A. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons,
Ltd., UK.
4. Kessler, H.G. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler,
Fraising, F.R. Germany.
5. Hui, Y.H. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH,
USA.
6. Walstra, P., Wouters, J.T.M. and Geurts, T.J. 2006. Dairy Science and Technology, 2 nd
Ed. CRC Press, Boca Raton, FL, USA.
7. Tamime, A. Y. 2009. Milk Processing and Quality Management. Blackwell Publishing
Ltd., UK.

ICT Applications in Food Industry 3 (1+2)

Objectives

 Understand the requirement of information and its computerization and SCADA systems
 Learn different software tools like MATLAB, GAMBIT, Fluent, LabVIEW etc.
 Learn different techniques like Fuzzy logic, Neural network, Image processing etc

Theory
Importance of computerization in food industry, operating environments and information
systems for various types of food industries

Introduction to Supervisory control and data acquisition (SCADA): SCADA systems hardware,
firmware, software and protocols, landlines, local area network systems, modems.

Spreadsheet applications: Data interpretation and solving problems, preparation of charts, use
of macros to solve engineering problems. Use of add‐ins, use of solver

Web hosting and webpage design; file transfer protocol (FTP), Online food process control
from centralized server system in processing plant

Sixth Dean Draft Report 81

Use of MATLAB in food industry; computing with MATLAB, script files and editor/debugger,
MATLAB help system. Problem solving methodologies, numeric, cell, arrays, matrix
operations; User defined functions, programming using MATLAB; debugging MATLAB
programs, Applications to simulations; Plotting and model building in MATLAB, X-Y plotting
functions, subplots and overlay plots, special plot types, interactive plotting in MATLAB;
Function discovery, regression, the basic fitting interface, three dimensional plots; Introduction
to Toolboxes useful to Food Industry, Curve fitting toolbox, Fuzzy logic toolbox, Neural
Network toolbox, Image processing toolbox, statistical toolbox

Introduction to computational fluid dynamics (CFD), governing equations of fluid dynamics;

Models of flow, substantial derivative, divergence of velocity, continuity, momentum and
energy equations; Physical boundary conditions, discretization; Applications of CFD in food
and beverage industry;
Introduction to CFD softwares, GAMBIT and Fluent software, LabVIEW – LabVIEW
environment: Getting data into computer, data acquisition devices, NI-DAQ, simulated data
acquisition, sound card, front panel/block diagram, toolbar/tools palette; Components of a
LabVIEW application: Creating a VI, data Flow execution, debugging techniques, additional
help, context help, tips for working in LabVIEW; LabVIEW typical programs: Loops, while
loop, for loop, functions and sub Vis, types of functions, searching the functions palette,
creating custom sub Vis, decision making and file I/O, case structure, select (if statement), file
I/O; LabVIEW results: Displaying data on front panel, controls and indicators, graphs and
charts, arrays, loop timing, signal processing, textual math, math script.

Practical

Introduction to various features in spreadsheet; Solving problems using functions in

spreadsheets; Use of Add-Ins in spread sheet and statistical data analysis using Analysis Tool
pack; Solution of problems on regression analysis using Analysis Tool pack in spreadsheet;
Solution of problems on optimization using solver package in spreadsheet; Introduction to
MATLAB; Writing code using MATLAB programming; Solution of problems using Curve
Fitting Toolbox in MATLAB; Solution of problems using Fuzzy Logic Toolbox in MATLAB;
Solution of problems using Neural Network Toolbox in MATLAB; Solution of problems using
Image Processing Toolbox in MATLAB; Introduction to GAMBIT software; Creation of
geometry for laminar flow through pipe using GAMBIT; Introduction to FLUENT software;
Import of geometry and application of boundary conditions; Solution of problems on laminar
flow using FLUENT; Introduction to LabVIEW and NI-DAQ.

Suggested Reading
1. Bailey, D. and Wright, E. 2003. Practical SCADA for Industry. Elsevier, Burlington, MA
2. Chapman, N. and Chapman, J. 2006. Web Design: A Complete Introduction. John Wiley
& Sons, USA.
3. Palm III, W.J. 2011. Introduction to MATLAB for Engineers, 3rd Ed. McGraw-Hill
Companies, Inc., NY, USA.
4. Sun, D.-W. 2007. Computational Fluid Dynamics in Food Processing. CRC Press, Boca
Raton, FL, USA.
5. Singh, R.P. 2014. Computer Applications in Food Technology: Use of Spreadsheets in
Graphical, Statistical and Process Analysis. Academic Press, London.

Sixth Dean Draft Report 82

 ELECTIVE COURSES

S. Course Title Credit

No. hours
1. Design and Formulation of Foods 3(2+1)
2. Industrial Microbiology 3(2+1)
3. Introduction to Food Biotechnology 3(2+1)
4. Business Management and Economics 2(2+0)
5. Statistical Methods and Numerical Analysis 2(1+1)
6. Instrumentation and Process Control in Food Industry 3(1+2)
7. Instrumental Techniques in Food Analysis 2(1+1)
**8. Traditional Indian Dairy Products 2(1+1)
**9. Ice-cream & Frozen Desserts 3(2+1)
**10 Energy Conservation and Management 2(1+1)
** Sr No. 8-10 are cross-listed from Dairy Technology

Design and formulation of foods 3 (2+1)

Sixth Dean Draft Report 83
 Objectives

 Understand about RDA for Indians

 design and formulate new and innovative target foods
 Gain knowledge about various therapeutic diets

Theory
Nutrients and their function, food classification and their nutritive value, anti-nutritional
factors present in food; Concept of different food groups, recommended dietary allowances
(RDA) for Indians; nutrition for infant, pre-school & school children, adult, pregnant and
lactating women, old age people

Production and formulation of Indian traditional sweet and snack food products, steps for
quality improvement and value addition

Therapeutic diets – Principles & objectives of diet therapy, diet for patient suffering from
Diabetes mellitus, osteoporosis, cardiac problem, gastrointestinal disorder, Diet planning
and use of exchange list in nutrient calculation

Functional foods - definition and concepts; design of functional foods; Nutraceuticals food
- definition and concepts, design of nutraceutical foods

Recent trends in food formulation; antioxidant rich food products; concepts for formulation
of foods for drought and disaster afflicted; defence services, sportsmen, space food

Practical
To study the principles and planning menu; Develop diet plan using food exchange list and
nutrient calculation for school children, adult, pregnant; Preparation and formulation of
Indian Traditional Snack, Traditional Sweet; Preparation and development of food for
pregnant and lactating women, foods for infants; Preparation and formulation of food and
energy drinks for diabetic person (sugar free food products); sports person and osteoporosis;
preparation of prebiotic and pro biotic food product; Preparation of functional food using
millets; whey beverage probiotic beverage; Production of functional beverage and
antioxidant determination; Visit to Food Processing Industries/ Expos

Suggested Reading
1. Antia, F.P. 1974. Clinical Dietetics and Nutrition, Oxford Medicine Publications
2. Davidson, S., Passmore, R. and Eastwood, M.A. 1986. Davidson and Passmore Human
Nutrition and Dietetics. Churchill Livingstone
3. Gopalan, C., Ramshastri, B.V., Balasubramaniam, S.C. 1989. Nutritive Value of Indian
Foods National Institute of Nutrition, Hyderabad
4. Pokorny, J., Yanishlieva, N. and Gordon, M. 2001. Antioxidants in Food, Woodhead
Publishing Limited, Abington Hall, Abington
5. Potter, N. N. and Hotchkiss, J.H. 1995. Food Science, 5 th Ed. Chapman & Hall, NY,
USA.

Sixth Dean Draft Report 84

 6. Mazza, G.1998. Functional Foods. Biochemical and Processing Aspects, Technomic
Publ. Co.
7. Robinson, C. 1975. Basic Nutrition and Diet Therapy, Macmillan.
8. Swaminathan, M.1974. Essentials of Nutrition, Ganesh Co.
9. Steinkrauss, K.H. 1995. Handbook of Indigenous Fermented Foods, Marcel Dekker.

Industrial Microbiology 3(2+1)

Objectives

 Learn about industrially important micro-organism and their growth

 Understand bioreactor design and downstream processing

Theory
Overview of Industrial Microbiology; Introduction to industrial fermentations, Range of
fermentation processes, Chronological development, Compartmental part of fermentation
processes; Industrially Important Microorganisms
Criteria for Selection of Industrially Important Microorganisms, Overview of strain
improvement of Industrially Important Microorganisms, Preservation of industrially
important microorganisms
Fermentation Media; Media selection, Medium Formulation, Medium for industrial
fermentation; Microbial Growth; Typical Growth Curve, Synchronous growth, Batch
Fermentations, Continuous Fermentation; Fed Batch Fermentation
Bioreactor Design: Basic functions, Parts of stirred tank fermenter: Aeration and agitation;
agitator, Impeller, sparger systems, baffles and other accessories, Types of reactor; Problems
related to scale up of Process; Upstream and Down Stream Processes:
Upstream processes, Overview of Downstream Processing, Methods of cell destruction,
Methods of purification of enzyme/product, Concentration and Packaging

List of Practical
Isolation and screening of citric acid/ amylase/ protease /antibiotic producing microbes,
Production of citric acid/Lactic acid/ Acetic acid, Purification of citric acid/Lactic acid/
Acetic acid and Estimation of citric acid/Lactic acid/ Acetic acid; Standardization of physical
factors for higher yields of citric acid; Isolation, identification of cultures producing bio-
colours; Production, purification and estimation of beer/ ethanol; Production, purification
and assay of fungal amylases/proteases/Lipase; Production and assay of nisin from lactic
acid bacteria; Single cell protein production; Starter activity of Baker’s yeast Mushroom
production;

Suggested Reading
1. Briggs, D.E., Boulton, C.A., Brookes, P.A. and Stevens, R. 2004. Brewing Science and
Practice. Woodhead Publishing Ltd. Cambridge, England.

Sixth Dean Draft Report 85

 2. Casida Jr., L.E. 1968. Industrial Microbiology. New Age International Publishers, New
Delhi.
3. Okafor, N. 2007. Modern Industrial Microbiology and Biotechnology. Science
Publishers, Enfield, New Hampshire, USA.
4. Reed, G. 2004. Prescott & Dunn’s Industrial Microbiology, 4 th Ed. AVI Publishers,
Connecticut, USA.
5. Stanbury, P.F., Whitakar, A. and Hall, S.J. 1995. Principles of Fermentation
Technology, 2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.

Introduction to Food Biotechnology 3 (2+1)

Objectives

 Understand various biotechnological terminology

 Understand application of biotechnology in food systems
Theory
Introduction, History and scope of biotechnology, Review of DNA replication, transcription,
and translation
Review of DNA replication, transcription, and translation continued, Natural and artificial
mechanisms of DNA transfer
Introduction to vectors, Selectable markers, Cloning vectors, Expression vectors, Shuttle
vectors, Creation of recombinant DNA molecules, Creation of genomic and cDNA libraries
Library screening, Ligation, Restriction endonuclease digestion and mapping, Gel
electrophoresis, Northern blotting, Southern blotting
Polymerase Chain Reaction (PCR), DNA sequencing and sequence analysis, Reverse
transcriptase PCR, Real time PCR Week 8 Production of monoclonal antibodies,
Immunoblotting
DNA microarrays, Protein microarrays
Introduction to bioinformatics
Applications of biotechnology: Genetically engineered foods, Bioremediation, DNA
fingerprinting, Molecular diagnostics, Molecular forensics Transgenic organisms, Ethical
issues in biotechnology, The future of biotechnology
Practical

Study of auxotroph; Micro-propagation through tissue culture; Strain improvement through

U.V. mutation for lactose utilization; Chemical mutagenesis using chemical mutagens
(Ethidium bromide); Determination of survival curves using physical and chemical
mutagens; Isolation and analysis of chromosomal/genomic DNA from E. coli and Bacillus
cereus; Separation of protoplast using cellulytic enzymes; Production of biomass from fruit

Sixth Dean Draft Report 86

 and vegetable waste; Introduction of ELISA/Southern blot/DNA finger printing, etc.;
Agarose gel electrophoresis of plasmid DNA; Pesticide degradation by pseudomonas spp.

Suggested Readings

1. B.D. Singh. 2014. Biotechnology - Expanding Horizons. Kalyani Publishers, New

Delhi.
2. Meenakshi Paul. 2007. Biotechnology and Food Processing Mechanics. Gene-Tech
Books, New Delhi.
3. James D. Watson. 2013. Molecular Biology of the Gene, 7th Ed. Benjamin Cummings,
San Francisco, USA.
4. Oliver Brandenberg, Zephaniah Dhlamini, Alessandra Sensi, Kakoli Ghosh and Andrea
Sonnino 2011. Introduction to Molecular Biology and Genetic Engineering. FAO,
Rome, Italy.
5. S.B. Primrose and R.M. Twyman. 2006. Principles of Gene Manipulation and
Genomics, 7th Ed. Blackwell Publishing, Victoria, Australia.
6. Renneberg, R. and Lorch, V. (2017) Biotechnology for Beginners. Academic Press
7. Smith, J.E. (2009). Biotechnology, 5th edition, Cambridge University Press,
Cambridge, UK
8. Stahl, U., Donalies, U.E.B. and Nevoigt, E. (2009). Food Biotechnology. Springer
Berlin, Heidelberg

Business Management and Economics 2 (2+0)

Objectives

 Learn basic principles of management

 Learn basic financial and human resource management

Theory
Definitions, management principles, scientific principles, administrative principles;
Maslow’s Hierarchy of needs theory

Functions of management: Planning, organizing, staffing, directing, controlling;

Organizational structures, principles of organization; Types of organization: Formal and
informal, line, line and staff, matrix, hybrid
Introduction to economics: Definitions, nature, scope, difference between microeconomics
and macroeconomics; Theory of demand and supply, elasticity of demand, price and income
elasticity; Markets: Types of markets and their characteristics
National income: GDP, GNP, NNP, disposable personal income, per capita income,
inflation; Theory of production: Production function, factors of production; Law of variable
proportions and law of returns to scale
Cost: Short run and long run cost, fixed cost, variable cost, total cost, average cost, marginal
cost, opportunity cost; Break even analysis; Finance management: Definition, scope,
objective; Different systems of accounting: Financial accounting, cost accounting,
management accounting
Human resource management: Definitions, objectives of manpower planning, process,
sources of recruitment, process of selection;
Corporate social responsibility: Importance, business ethics

Sixth Dean Draft Report 87

 Suggested Reading
1. Prasad, L.M. 2001. Principles and Practices of Management, 9 th Ed. S. Chand & Sons,
New Delhi.
2. Harold, K. Principles of Management. Tata McGraw-Hill Education Private Limited,
New Delhi.
3. P.C. Thomas. Managerial Economics, 9th Ed. Kalyani Publishers.
4. K.K. Dewett and M.H. Navalur. Modern Economic Theory. S. Chand & Sons, New
Delhi.
5. P. Subba Rao. Human Resource Management. Himalaya Publications.
6. S.P. Jain. Financial Accounting. Kalyani Publications, Ludhiana.

Statistical Methods and Numerical Analysis 2 (1+1)

Objectives

 Learn different statistical test

 Understand design of experiments

Theory
Statistical inference and testing of hypothesis – Z test, t test and F test
Chi-square test and its uses – testing the goodness of fit and test of independence (contingency
table)
Correlation and regression analysis
Basic principles of experimental design Analysis of variance (ANOVA) – one way and two-
way classification. Basic designs- Layout and analysis of completely randomized design (CRD)
with equal and unequal number of observations, randomized block design (RBD), Latin square
design (LSD)
Response surface methodology

Practical

Problems on Z test – One and two sample testProblems on t test - One and two sample
(dependent and independent) test; Problems on F test, chi square test,correlation and regression;
Fitting of simple linear regressions; Fitting of multiple regression equations; ANOVA: One
way/two way; 22; Problems on CRD, RBD, LSD, Problems on response surface methodology.

Suggested Reading
1. Grewal, B.S. 2004. Higher Engineering Mathematics. Khanna Publishers, Delhi.
2. Gupta, P.P. and Malik, C.C.1993. Calculus of Finite Differences and Numerical
Analysis. Krishna Prakash Mandir, Meerut.
3. Kreyszig, E. 2006. Advanced Engineering Mathematics, 9th Ed. John Wiley & Sons,
New York, USA.
Sixth Dean Draft Report 88
Instrumentation and Process Control in Food Industry 3(2+1)

Objectives

 Learn different measurement and control parameters and instruments for their
measurement
 Understand process control in food processing

Theory
Introduction, definitions, characteristics of instruments, static and dynamic characteristics,
Temperature and temperature scales; Various types of thermometers; thermocouples, resistance
thermometers and pyrometers; Pressure and pressure scales, manometers, pressure elements
differential pressure
Liquid level measurement, different methods of liquid level measurement, flow measurement,
differential pressure meters, variable area meters; Weight measurement: Mechanical scale,
electronic tank scale, conveyor scale, Measurement of displacement, temperature, velocity,
force and pressure using potentiometer, resistance thermometer, thermocouples; Transmission:
Pneumatic and electrical, Control elements: control actions, pneumatic and electrical control
systems; Process control: Definition, simple system analysis, dynamic behavior of simple
process, Laplace transform, process control hardware
Frequency response analysis, characteristics, Bode diagram and Nyquist plots and stability
analysis; Controllers and indicators: Temperature control, electronic controllers, timers and
indicators, discrete controllers, adaptive and intelligent controllers
Computer-based monitoring and control: Importance, hardware features of data acquisition and
control computer, signal interfacing, examples in food processing; Introduction of 8051/8085
based system and applications in processing

Practical

Study on instrumentation symbols; Determination of relative humidity by wet and dry bulb
thermometer; Measurement of wind velocity by anemometer; Measurement of intensity of sun
shine by sunshine recorders; Study of characteristics of pressure transducers, real-time study of
pressure transducers characteristics with PC, characteristics of IC temperature sensor,
characteristics of platinum RTD, temperature controlled alarm system; Study of water level to
current conversion; Study of characteristics of capacitive transducer; 8051 based programming
examples; Programmable Logic Controllers (PLC) Hardware; PLC Ladder programming;
control of Multiprocess system

Suggested Reading
1. Bela G. Liptak. 2003. Instrument Engineer’s Handbook, Vol. I and II, 4th Ed. CRC Press,
Boca Raton, FL, USA.

Sixth Dean Draft Report 89

 2. Curtis D. Johnson. 2003. Process Control Instrumentation Technology, 7 th Ed. Prentice
Hall of India Pvt. Ltd., New Delhi.
3. D.V.S. Murty. 2004. Transducers and Instrumentation. Prentice Hall of India Pvt. Ltd. New
Delhi.
4. Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook.
McGraw-Hill Co., Inc., NY, USA.

Instrumental Techniques in Food Analysis 2 (1+1)

Objectives

 Learn various instruments used for food analysis

 Learn the methods of various analyses
 Gain knowledge about various equipment and their working for those analyses

Theory
Concepts of food analysis; Rules and regulations of food analysis Principles and methodology
involved in analysis of foods: Rheological analysis, textural profile analysis of foods, Methods
of analysis: Proximate constituents: Total fat, crude fiber, protein, moisture, minerals analysis;
adulterations

Principles and methodology involved in analytical techniques: spectroscopy, ultraviolet visible,

infrared spectroscopy, atomic absorption and emission, florescence mass spectroscopy

Food compositional analysis and applications in the food industry

Chromatography: Principle of chromatography, classifications, (Adsorption, column, partition,
gel-filtration, affinity, ion-exchange, size-exclusion method) gas-liquid, high performance
liquid chromatography; Ion chromatography and others

Separation techniques: Dialysis, electrophoresis, sedimentation, ultra-filtration, ultra

centrifugation, iso-electric focusing, Chemically sensitive semiconductor devices: Solid-state
sensors for pH, acidity, amperometric, potentiometric and; Acoustic sensors, Rapid
microbiological methods: Overview, Conductance/impedance techniques for microbial assay;
chemosensors, biosensors, immunosensors

Practical
Sampling plan; Sample collection and preparation for analysis; Sensory evaluation of products;
Quality evaluation of raw materials: Fruits, vegetables, cereals, dairy products, meat, poultry
products; Quality evaluation of food products for color and taste of marketed products; Analysis
of heavy metals using atomic absorption spectrophotometer; Estimation of physic acid
using spectrophotometer; Separation of amino acids by two-dimensional paper
chromatography; Identification of sugars in fruit juice using TLC; Separation of pralines by
ion- exchange chromatography; Molecular weight determination using sephadox-gel;
Identification of organic acids by paper electrophoresis; Gel-electrophoresis for analytic
techniques; Quantitative determination of sugars and fatty acid profile by GLE, GCMS;
Sixth Dean Draft Report 90
Quantitative make-up of water and fat soluble vitamins using HPLC; Fatty acid profiling using
gas chromatograph; Separation of sugars by paper chromatography; Analysis of wheat flour;
Analysis of foods for pesticide and drug residues; Study of colorimetry and spectrophotometry;
Spectrophotometric method of total chlorophyll (A & B).

Suggested Reading
1. Nieisen, S.S. 2010. Food Analysis Laboratory Manual, 2 nd Ed. Springer, NY, USA.
2. Nieisen, S.S. 2003. Food Analysis, 3rd Ed. Kluwer Academic, New York, USA.
3. Ötles, S. 2009. Handbook of Food Analysis Instruments. CRC Press, Boca Raton, FL,
USA.
4. Sun, D-W. 2008. Modern Techniques for Food Authentication. Elsevier Inc.,
Burlington, MA, USA.

**Traditional Indian Dairy Products. 3 (2+1)

Objectives:
 Understand the processes involved in the manufacture of heat desiccated and acid
coagulated dairy products and a wide variety of traditional Indian sweets
 Learn about the chemical composion and legal standards for traditional Indian
sweets
 Acquire knowledge about packaging options available for traditional dairy products
and methods for their shelf life
 Learn about mechanization of certain processes involved in the large scale
manufacture of traditional Indian dairy products
Theory
Status and significance of traditional Indian milk products in India. Khoa: Classification of
types, standards methods of manufacture and preservation, factors affecting yield of khoa.
Mechanization in manufacture of khoa. Khoa based sweets: Burfi, Peda, Milkcake, Kalakhand,
Gulabjaman and their compositional profile and manufacture practices. Rabri and Basundi:
Product identification, process description, factors affecting yield, physico-chemical changes
during manufacture.
Channa: Product description, standards method of manufacture, packaging and preservation.
Chhana-based sweets: Rasogolla, Sandesh, Rasomalai. Mechanization of manufacturing
process, advances in preservation and packaging. Paneer: Product description, standards,
method of manufacture, packaging and preservation. Mechanization of Paneer
manufacturing/packaging process.
Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small
scale and industrial process of production, packaging and preservation aspects. Misti Dahi:
Product description method of manufacture and packaging process.
Kheer and Payasam: Product description methods of manufacture, innovations in
manufacturing and packaging processes. Biopreservative principles in enhancing the self-life
of indigenous milk products including active packaging.

Practical
Sixth Dean Draft Report 91
Preparation of Khoa from cow, buffalo and concentrated milk; Preparation of Burfi, Peda,
Kalakand, Milkcake and Gulabjamun ; Preparation of Paneer from cow, buffalo and mixed milk
; Preparation of Chhana from cow and buffalo milk and mixed milk; Preparation of Sandesh
and Rasogolla; Preparation of kheer ; Preparation of Rabri, Misti Dahi, Chhana and Shrikhand;
Visit to industry.

Suggested reading
1. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of
Indian Milk Products. A Dairy India Publ., Delhi, India
2. Agarwala, S.P. (2006). Equipment for paneer making, Lecture compendium on
developments in traditional dairy products. Short course organized by CAS from Dec.
10-30, 2006: pp-132-137.
3. Dharam Pal and Narender Raju, P. (Eds). (2006). Developments in Traditional Dairy
Products, Lecture Compendium of the 21st Short Course, CAS in Dairy Technology,
NDRI, Karnal.
4. Pal, D. (1997). Technology of the manufacture of rabri and basundi. In Advances in
Traditional Dairy Products. Short course, CAS in Dairy Technology, NDRl Deemed
University, Karnal.

**Ice-Cream and Frozen Desserts 3 (2+1)

Objectives :
 Understand about evolution of ice cream industry, classification of ice cream,
ingredients used and their role in determining quality of the final products
 Learn about design and working of Ice cream freezers including cleaning and
sanitization
 Aquire knowledge about the physic-chemical properties of ice cream mix and effect of
process variables on the quality of ice cream
 Learn about the defects that appear in ice cream, causative factors and measures to
control them
Theory
History, development and status of ice cream industry, History, development and status of ice
cream industry, Definition, classification and composition and standards of ice cream and other
frozen desserts,
Stabilizers and emulsifiers-their classification, properties and role in quality of ice cream,
Technological aspects of ice cream manufacture,
Thermodynamics of freezing and calculation of refrigeration loads, Types of freezers,
refrigeration control / instrumentation, Hygiene, cleaning and sanitation of ice cream plant,
Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice
cream, Processing and freezing of ice-cream mix and control of over run, Packaging, hardening,
storage and shipping of ice-cream, Defects in ice cream, their causes and prevention.
Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking agents)
and plant management, Nutritive value of ice-cream.
Practical

Sixth Dean Draft Report 92

Calculation of standardization of ice-cream mixes; Manufacture of plain and fruit flavoured
ice-cream ; Manufacture of chocolate, fruit and nut ice cream; Preparation of sherbets/ices;
Preparation of soft served and filled ice-cream; Manufacture of kulfi. Study of continuous and
batch type freezers; Manufacture of ice-cream by continuous process; Determination of
overrun in ice cream; Visit to an Ice cream Plant.

Suggested reading
1. Arbuckle, W.S. 1991. Ice Cream. AVI Publ., Co. Inc., West Port, Connecticut.
2. Hall, C.W. and Hedric, T.T. 1975. Drying of Milk and Milk Products. AVI Publ. Co.
Inc., West Port, Connecticut. p-338
3. Hui, Y.H. 1993. Dairy Science and Technology Handbook 2- Product Manufacturing.
Wiley – VCH Inc., USA.
4. Ice Cream Alliance and Ice Cream Federation. 1992. Code of Practice for the
Hygienic manufacture of Ice Cream.
5. NDRI. 1998. Advances in Ice Cream and Frozen Desserts. Lecture compendium, Sixth
short course, Dec15, 1998- Jan 4, 1999. NDRI, Karnal.
6. Robinson, R.K. 1986. Modern Dairy Technology. Vol II. Elsevier Sci. Publ. Co., Inc.,
New York, USA.
7. Robinson, R.K. 2002. Dairy Microbiology Handbook. 3rd ed. John Willey and sons,
New York, USA.
8. Sommer, H. H. 1951. The Theory and Practice of Ice Cream Making. 6th ed. Madison,
Wisconsin, p 5-10.

**Energy Conservation and Management. 2 (1+1)

Objective:
 The primary objective of the course in energy conservation and management is to equip
students with the knowledge and skills required to effectively manage and conserve
energy resources within the context of dairy and food processing industries;
Theory
Introduction: Potential and Importance of industrial energy conservation in dairy and food
processing; Energy conservation Act 2001 and its important features, Schemes of Bureau of
Energy Efficiency (BEE); Electricity Act 2003, Integrated energy policy; Energy management
& audit: Definition, energy audit, need, types of energy audit; Energy audit approach-
understanding energy costs, bench marking, energy performance, matching energy use to
requirement, maximizing system efficiencies, optimizing the input energy requirements, fuel
and energy substitution;
Energy balances and computation of efficiencies of equipment; Role of Energy inspectors and
Auditors in energy management; Electrical load management: Demand management, energy
management information systems, Energy saving controllers and cost saving techniques;
Quality of power, Power factor and its improvement; Transformers, losses in transformers;
Energy savings in transformers; Electric motor-selection and application, Energy efficient
motors; Variable Speed Drives and Variable Frequency Drives (VFD) and their role in saving
electric energy; Bureau of Energy Efficiency (BEE): Power saving guide with “Star Ratings”
of electrical appliances: Induction Motors, Air conditioners, Refrigerators and Water Heaters;
Industrial Lighting: Quality of light, types of light sources, energy efficiency, Light controls;
Energy efficiency and conservation in utilities: High efficiency boilers, improved combustion
techniques for energy conservation, Fluidized Bed Combustion and multi fuel capabilities;
Sixth Dean Draft Report 93
Energy conservation in steam distribution systems, efficient piping layouts, protective &
insulation coverings in utility pipes; Steam conservation opportunities; Upkeep and
maintenance of steam auxiliaries and fittings;
Energy conservation in Refrigeration and AC systems (HVAC), Cooling towers, Pumps and
pumping systems, Fans, Blowers, Air compressors; Maintenance and upkeep of Vacuum lines
and Compressed air pipe lines; Conservation and reuse of water, water auditing; Energy
conservation opportunities in Wastewater treatment;
Processing equipments: Improving efficiency and energy conservation opportunities in few
important food processing operations like Thermal processes, Evaporation, Drying & Freezing;
Role of steam traps in energy saving; Energy Savings methods in hot air generator, Thermic
fluid heater, Steam radiator;
Energy conservation in buildings: Concepts of “Green Buildings”; Waste-heat recovery and
thermal energy storage in food processing facilities; Condensate recovery and reuse;
Application of recuperator to recover energy from flue gases from boiler, DG exhaust, hot air
from spray dryer, FBD etc; Diesel generating sets (stand by AC Gen sets): Energy saving
opportunities in DG sets, Fuel and Oil conservation; important regular maintenance aspects;
Carbon credits and carbon trade: Concepts of CDM, economic and societal benefits;
Cleaner energy sources: Introduction to Solar, and Bio-mass Energy; Solar thermal and photo-
voltaic energy options for food processing industries; Role of automation in conservation of
energy in dairy and food processing: Incorporation of enhanced PLC based computer controls
and SCADA;
Practical
Study of Energy Conservation Act 2001;Study of schemes of BEE; Study of concepts of Energy
Balance in Unit Operations and System boundaries; Solving examples on energy balances;
Solving problems on electrical energy use and management: Connected load, Maximum
demand, Demand factor and Load curve;
Determination of Load factor of an installation; Study of use of power factor meter and
determination of true power and wattles power by using PF meters, Watt meter, Ammeter and
Volt meter; Study of performances of a general type of induction motor and an energy efficient
induction motor; Study of use of VSD; Study of various types of electrical appliances classified
under different BEE Star Ratings; Drawing Energy Balance on a boiler: Collection of data,
Analysis of results and determination of efficiency; Exercise on energy audit of a Dairy plant;

Suggested reading
1. Tufail Ahmand 2012 Dairy Plant Engineering and Management, Kitab Mahal Publisher
2. Lijun Wang 2008 Energy Efficiency and Management in Food Processing Facilities, CRC
Press Inc; 1st edition (4 December 2008); TAYLOR & FRANCIS
3. JiřiKlemeš, Robin Smith and Jin-Kuk Kim 2008 Handbook of Water and Energy
Management in Food Processing, A volume in Woodhead Publishing Series in Food
Science, Technology and Nutrition
4. Paul O’Callaghan 1993; Energy Management, McGRAW- HILL Book Company Europe,
Shppenhangers Road, England;

Sixth Dean Draft Report 94

Sixth Dean Draft Report 95
 SKILL ENHANCEMENT COURSES

1. Introduction to Drying Technology & Dryers

2. Introduction to Processing of Extruded Foods
3. Introduction to Milling (Rice, Dal, Spices, etc.)
4. Introduction to Electrical and Control Systems in Food Industry
5. Introduction to Mechanical Systems in Food Industry
6. Introduction to AutoCAD
7. Introduction to Food Safety and Sanitation
8. Introduction to Good Laboratory Practices
9. Basic Food Analysis Laboratory Techniques
10. Maintenance of Food Processing Equipment
11. Introduction to Bottling & Canning Line
12. Introduction to Manufacturing of Bakery Products

Sixth Dean Draft Report 96

 ONLINE COURSES
(6 credit hours)

Guidelines for taking the online courses

 The students will have to take a minimum of 6 credits of online courses, which will comprise
of one or more courses, totaling at least 24 weeks or 80 hours’ duration, during the third and
fourth year as a partial requirement for the B. Tech. (Food Technology) programme.

(As per UGC guideline, a 1 to 3 credit SWAYAM course is expected to be covered in 4-12
weeks’ duration including the assessment component in which it should be 40 hours for 3
credit courses to 80 hours for a 6 credit course for the learning from e-content, reading
references material, discussion forum posting and assignment.)
 The online courses can be from any field such as Engineering, Basic Sciences, Humanities,
Psychology, Anthropology, Economics, Business Management, Languages including
foreign language, Communication skills/ Music, etc. and can be taken from NPTEL,
mooKIT, edX, Coursera, SWAYAM or any other portal.
 The courses can be taken during the third year and 4th year of the UG program as per choice
of students.
 The courses will be non-gradial (as separate certificates would be issued by the institutes
offering the course).
 The MOOC courses taken by the student will be separately registered/ approved at the
University level. The final transcript will indicate the title of courses taken by the student
and the total weeks.

Sixth Dean Draft Report 97

 ACKNOWLEDGEMENT
First and foremost I wish to thank Dr. D. C. Joshi, Former Vice Chancellor, Agricultural
University, Kota, Retd. Principal & Dean, Faculty Of Food Processing Technology And
Bioenergy, Anand Agricultural University, Anand and Chairman of the earlier 5th Deans
Committee on Food Technology, for his constructive and valuable suggestions during the
preparation of this report.

The report would not have been completed without the contributions of the following Deans /
HoDs in the field of Food Technology from different parts of the country. I wish to thank them
for reviewing and giving very valuable suggestions for restructuring this report.

1. Dr. N.K. Jain, Ex Dean & Principal, College of Dairy and Food Technology, MPUAT,
Udaipur.

2. Dr. U. D Chavan, Head, Dept of Food Science & Technology and Foreign Students’
Advisor, MPKV, Rahuri

3. Dr. Ch. V. V. Satyanarayana, Professor & University Head, Dept of Food Engineering, Dr.
NTR College of Food Science & Technology, ANGRAU, Bapatla.

4. Dr. A. S. Kulkarni , Associate Professor, Dept of Food Processing Technology, A D Patel

Institute of Technology, New Vallabh Vidya Nagar, Gujarat.

5, Dr H. Pandey, Associate Professor and Head, Dept of Food Technology, College of Food
Processing Technology & Bio energy, Anand Agricultural University, Anand

6. Dr Samit Dutta, Dean & Principal, College of Food Processing Technology & Bio energy,
Anand Agricultural University, Anand., Gujarat.

I am grateful to ICAR for providing me the opportunity, as a member of the 6 th Deans

committee, to prepare this restructured syllabus for B.Tech ( Food Technology) as per the
New Education Policy. I specially want to thank Dr. Tej Partap, Chairman of the Sixth Deans’
Committee and Former Vice-Chancellor, GBPUAT, Pant Nagar, Dr. Ajit Singh Yadav,
Assistant Director General (ADG), Education Quality Assurance and Reforms (EQAR),
Agricultural Education Division, ICAR, KAB-II, Pusa, New Delhi and Dr.P. S. Pandey,
Former ADG [EP&HS], Education Division, ICAR, New Delhi and Vice Chancellor Central
Agricultural University, Pusa, Bihar, for their untiring efforts and guidance to help me
complete this report in its present form.

Sixth Dean Draft Report 98