St Aloysius College (Autonomous)

Mangaluru

Re-accredited by NAAC “A” Grade

Course structure and syllabus of

B.Sc.
FOOD SCIENCE

Under NEP Regulations, 2021

 Board of Studies in Food Science

Sl. No. Category Name & Contact details

1 Chairman/Chairperson Dr. AdarshaGowda
2 Members of the Department Dr. S.N. Raghavendra
Ms. ShilpaLekha M.S.
Mr. Ashok Kumar C
Ms. Daniella Anne L. Chyne
Ms. Sherin Mathew
Ms. JovitaCarrolSoans
Ms. Rachitha R
Mr. Roysten Dias
Ms. Jenisa
Ms. Claret
3 Members of the Allied a) Dr. Richard Gonslaves
Departments b) Dr. Asha Abraham,
c) Prof Harsha Paul,
d) Dr. LyneddafnyLasrado
4 Subject Experts Dr. ArchanaPrabhat
Dr. Krishna Prasad N

5 Vice Chancellor Nominee Dr. Mamtha

6 Representative from Mr. Ananthesh V Prabhu

Industry/ Corporate Sector / Mr. Prakash
Allied Area
Mr. G. Girish
.
7 Special Invite: Dr. Anil Kumar

**************
 BOS meeting was held on 17th June 2022
Board of Studies in Food Science

Sl. No. Category Name & Contact details

1 Chairman/Chairperson Dr. AdarshaGowda

2 Members of the Department Dr. S.N. Raghavendra

Ms. ShilpaLekha M.S.
Mr. Ashok Kumar C
Ms. Daniella Anne L. Chyne
Ms. Sherin Mathew
Ms. JovitaCarrolSoans
Ms. Rachitha R
Mr. Roysten Dias
Ms. Jenisa
Ms. Claret
3 Members of the Allied a) Dr. Richard Gonslaves
Departments b) Dr. Asha Abraham,
c) Prof Harsha Paul,
d) Dr. LyneddafnyLasrado

4 Subject Experts Dr. ArchanaPrabhat

Dr. Krishna Prasad N

5 Vice Chancellor Nominee Dr. Mamtha

6 Representative from Mr. Ananthesh V Prabhu

Industry/ Corporate Sector / Mr. Prakash

Allied Area Mr. G. Girish

7 Special Invite: Dr. Anil Kumar

 B.Sc. (Basic / Hons.) Food Science

Preamble:
In keeping with the Govt. of India’s NEP-2020 vision of a holistic and multidisciplinary Under-
Graduate education that equips employable graduates with the required skills in domain as
well as personality that are required in the 21st century, the Govt. of Karnataka constituted
Subject-wise Committees to work towardsenvisaging, designing and drafting a common
syllabus with hallmarks being multiple entry and exit points enabling horizontal and
verticalmobility.ThishasnowbeenadaptedinMangaloreUniversitywithminorchanges and shall be
effective from the academic year 2021-22.

Salient featuresare as follows:

1. Discipline Core(DSC) or Domain-specificCore Courses inFood
Science
2. Discipline Electives (DSE)or ElectiveCourses in theCoreSubject or
Discipline.
3. Open Electives (OE) are ElectiveCourses offeredto students fromnon-
coreSubjects across disciplines.
4. Skill Enhancement Courses (SEC) that aredomain-specificor
generic.
5. 1 hourofLectureor 2hours ofpractical perweekin a semester is assignedone
credit.
6. Corediscipline theory courses areof 3/4 credits, whilepracticals areof
2credits

ProgramOutcomes(POs)

At the end ofthe program, Food technology graduates will be able to:

PO 1.DisciplinaryKnowledge:BachelordegreeinFoodTechnologyhelps toapplythe
knowledge of science,engineering fundamentals,andmathematicalconceptstothe
solution in the field offoodtechnology, scienceand other allied subjects
PO 2.Communication Skills: Communicate effectively and write effective reports and
designdocumentation,make effective presentationsthroughseminars,project
 dissertations
PO 3.Criticalthinkingandanalyticalreasoning:Recognizetheneedfor,andhavethe
preparationandability toengage inindependent/asanentrepreneur andlife-long
learning in the broadest context of technological change logical reasoning and
capability of recognizinganddistinguishing the various aspects of real-life
problems.
PO
4.ProblemSolving:Identify,formulate,reviewresearchliterature,andanalyzecom
plex
FoodTechnology/applicationsproblemsandDesignsolutionsforcomplexproblems
anddesignsystemcomponentsorprocessesthatmeetthe specifiedneedswith
appropriateconsiderationforthe foodsustainability
PO
5.Researchrelatedskills:Acquirethepracticalknowledgeanddemonstratetheabil
ity todesign,conduct/trouble shootexperimentsandanalyze data inthefieldof
food technology
PO 6.Information/digital Literacy: The completion of this programmewill enable
the learner touseappropriatesoftware’stoapplyfor
bulkscale/industrialproductionof technology-basedfoodproducts
PO 7.Self-directedlearning:Thestudentcompletingthisprogramwilldevelopanabilityof
workingindependentlyandtomake anin-depthstudyofvariousdisciplinesoffood
technology.
PO
8.Moralandethicalawareness/reasoning:Understandtheimpactoftheprofessio
nal foodtechnologysolutionsinsocietalandenvironmentalcontexts,and
applyethical principles and committoprofessional ethics andresponsibilities
PO 9.Lifelong learning: This programmeprovides self-directed learning and lifelong
learning skills to think independently anddevelopproblemsolving skillswith
respect to foodindustry
PO 10.Ability to peruse advanced studies and research in Allied fields of Foodscience.
 Scheme and Syllabusfor B.Sc. (Basic / Hons.)Food Science)

SEMESTER– 1
Group CourseCode Titleof theCourse Instruction Duration Marks Credits
Hours/wee k of Exam
IA Exam Total
(Hours)
Discipline G 514 DC1.1 FundamentalsofFood
Core Science & Nutrition 3 3 40 60 100 3
Courses
G 514 DC FundamentalsofFood
2.1P Science & Nutrition- 3 3 25 25 50 2
Practical– 1
Open
Elective G 514 OE1.1 FoodandNutrition
3 3 40 60 100 3
Courses
Total 9 250 8

SEMESTER– II
Duration Marks Credits
Instruction
Group CourseCode Titleof theCourse of Exam
Hours/week IA Exam Total
(Hours)
Discipline G 514 DC1.2 Food Processing And 3 3 40 60 100 3
Core Preservation
Courses G 514 DC2.2P Food Processing And 3 3 25 25 50 2
Preservation
Open G 514 OE1.2 Foodsafety 3 3 40 60 100 3
Elective
Total 9 250 8
 SEMESTER– III
Group CourseCode Titleof theCourse Instruction Duration Marks Credits
Hours/week of Exam
IA Exam Total
(Hours)

Discipline G 514 DC1.3 Basics of Food Safety

Core and Quality Control 3 3 40 60 100 3

Courses
G 514 DC 2.3P Basics of Food Safety
and Quality Control – 3 3 25 25 50 2
Practical 3
Open
Elective G 514 OE1.3 Healthy Lifestyles and
3 3 40 60 100 3
Courses Nutrition
Total 9 250 8

SEMESTER– IV

Duration Marks Credits

Instruction
Group CourseCode Titleof theCourse of Exam
Hours/week
(Hours) IA Exam Total

Discipline G 514 DC1.4 Fundamentals 3 3 40 60 100 3

Core offoodchemistryand
Courses microbiology
G 514 DC2.4P Fundamentals 3 3 25 25 50 2
offoodchemistryand
microbiology –
Practical 4
Open G 514 OE1.4 Nutrition in Physical 3 3 40 60 100 3
Elective Fitness
Courses
Total 9 250 8
 Pedagogyforstudentengagementis predominantlylectures.However,other pedagogiesthat
enhance betterstudentengagementmaybeadoptedforeachcourse.The listincludesactive/
experientiallearning/course projects/problemorproject-basedlearning(PBL)/casestudies/
self-studylikeseminar,termpaperorMOOC/fieldvisits/ industrialvisits/groupactivity/
simulations /hackathonsetc.

Assessment:Everycourse needstoincludeassessmentfor higherorderthinkingskills

(applying/analyzing/evaluating/creating).Theseshallnecessarilybereflectedalsoin the
Question Papers, such that questions of all levels of difficulty are framed. Alternate
assessmentmethodsthathelpformativeassessment(i.e.assessmentfor learning)mayalsobe
adopted.

SUBJECT TITLE: FOOD SCIENCE

COMBINATION: Food Science, Chemistry and Biochemistry (FS &CB)
SCOPE OF FOOD SCIENCE:
Food science can be defined as the application of the basic sciences and engineering to
the study of fundamental physical, chemical and biochemical nature of foods and the
principles of food processing. As such food science is a broad branch which contains
within it many specializations such as food microbiology, food chemistry, nutrition,
preservation, processing food safety and quality control, and subjects like marketing are
also mated with food science it makes more comprehensive.
As the knowledge in food science is a very fundamental to all concerned in food-based
business and supply, it becomes imperative that the knowledge in the food science is
imparted as branch of science at college and university levels. The food industry,
government and academic institutions need to employ the trained personnel, the need
to include the subject at bachelor level assumes relevance and significance. Therefore,
food science is recognized as an essential and much required subject to be included in
college curricula.
PROGRAM SPECIFIC OUTCOMES
Food Science Graduates will be able to:
1. Know the chemistry underlying the properties and reactions of various food
components, have sufficient knowledge of food chemistry to control reactions in
foods, know the major chemical reactions that limit shelf life of foods, use the
laboratory techniques common to basic and applied food chemistry and know the
principles behind analytical techniques associated with food.
2. Identify the important pathogens and spoilage microorganisms in foods and the
conditions under which they will grow, inactivated, killed or made harmless in
foods and know the principles involving food preservation via fermentation
processes.
3. Incorporate the principles of food science and nutrition in practical, real- world
situations and problems.
4. Apply the principles of food science to control and assure the quality of food
products and also identify government regulations required for the manufacture
and sale of food products.
5. List major properties, functions, and important food sources of the nutrients,
describe human nutrient and energy needs throughout the life span and in
physical training and translate human nutrient and energy needs into daily food
selection utilizing appropriate standards and guidelines.
6. Explain the significance of food practices to nutrition and disease prevention and
effectively evaluate meal plans for nutritional adequacy, nutrient density, balance,
variety, and calorie control.
.
CURRICULUMSTRUCTUREFORUNDERGRADUATEDEGREE

B.Sc.FOOD SCIENCE
SEMESTER1
TotalCredits fortheProgram:180credits ProgramArticulationMatrix:
Thismatrixlistsonlythecorecourses.Corecoursesareessentialtoearnthedegree
inthatdiscipline/subject.Theyincludecoursessuchastheory,laboratory,project
internshipsetc.Electivecoursesmaybelistedseparately

B.Sc. FOOD SCIENCE

FUNDAMENTALSOFFOOD SCIENCE & NUTRITION 52 hours
(THEORY)
CourseOutcomes:
Aftersuccessful completion ofthis Course, students willbe able to:
To enable students
CO 1. Obtain knowledge of different food groups, their composition and role in diet.
CO 2. To gain knowledge of different plant and animal derived foods and their nutritive
values and properties.
CO 3. Different methods of processing and cooking.
CO 4. Criticallyassessandanalyzefoodscienceinformationavailableinthepublicdomain
in an innovative and ethical way.
UNIT –I (13 hours)
Food groups: Basic of food groups. Functional food groups-energy yielding, body
building and protective foods (only sources and not properties and functions). Food
Pyramid, My Plate. Study of various cooking methods - Boiling, steaming, stewing,
frying, baking, roasting, broiling, cooking under pressure. Cereals - composition of rice,
wheat, effects of cooking on parboiled, principles of starch cookery, gelatinization.

UNIT –II (13 hours)

Introduction to Food:Definition, classification and constituents of food:
carbohydrates, lipids, proteins,fat soluble vitamins- (A,D,E and K) water soluble
vitamins (thiamin, riboflavin, niacin, pyridoxine, vitamin B12 and vitamin C, minerals,
calcium, iron, zinc, iodine and fluorine). Nutritional concept in food design: nutritive
values of cereals, pulses, oil seeds, fruits, vegetables, fish, meat and eggs. Food
Pigments: Anthocyanins ,chlorophyll,flavonoids, carotenoids.

UNIT –III (13 hours)

Basic terms used in study of food and nutrition Understanding relationship between
food, nutrition and health. Food Groups, Functions of water in body, water balance
&energy balance.Assessment of nutritional status (biochemical, anthropometric, dietary),
BMI& BMR of an individual.Balanced diet, malnutrition.

UNIT –IV (13 hours)

Functions of food-physiological, psychological and social.Concept of balanced
diet.Principles of meal planning.Nutrients, vitamins and minerals. Recommended
Dietary Allowance (RDA): Requirement of infants, children, adults, old people,
expectant and nursing mothers. Geriatric nutrition, nutrition for athletes.FUNCTIONAL
FOOD: Introduction to Functional foods, Prebiotics, Probiotics, Nutraceutical. Organic
Foods and GM foods
 PRACTICALS

CBCS/Semester System ((2020-21) - I Semester Syllabus

B.Sc. FOOD SCIENCE AND NUTRITION
DSC-1 Paper-1 Lab: FOOD SCIENCE (PRACTICAL)

Hours of instruction 2 per week Credits

Internals: Sem end exam: 50

1. Food group- Grouping of foods, discussion on nutritive value.

2. Measuring ingredients Methods of measuring different types of foods – grains,
flours &quids.
3. Edible portion: Determination of edible portion percentage of different foods.
4. Cooking methods Moist heat methods – (i) boiling, simmering, steaming, &
Pressure cooking (ii).Dry heat methods – baking. (iii), Fat as a medium for
Coking-shallow and deep fat frying.
5. To study nutritional information in different packed foods available in the
market.
6. Qualitative and quantitative determination of carbohydrates in food.\
7. To prepare scrap file showing excess and deficiency of different food
components.

Reference Books:
1. N. ShakuntalaManay& M. Shadaksharaswamy Food Facts and Principles by, New
Age International (P) Ltd. Publishers.
2. Food Science by Srilakshmi , second edition,2002.
3. Food science, Chemistry and Experimental foods by M. Swaminathan.
4. N. Potter & J. Hotchkiss, Food Science CBS Publisher and Distributors.
5. ManoranjanKalia and SagitaSood, Food Preservation and Processing by
KalyaniPublishers.
6. Shubhangini Joshi, Nutrition and Dietetics TataMcgraw Hill Co. Ltd.
7. M. Swaminathan, Vol-I Food and Nutrition , Bangalore Printing and
 PublishingCo.
8. Gopalan C, Rama Sastri BV, Balasubramanian SC .1989. Nutritive Value of
IndianFoods. National Institute of Nutrition, ICMR, Hyderabad.
8. Wardlaw and Insel MG, Insel PM. 2004. Perspectives in Nutrition. Sixth Edition,
McGraw Hill.
9. Srilakshmi B 2012. Nutrition Science. 4th Revised Edition, New Age
InterntionalPublishers.
10. Khanna K, Gupta S, Seth R, Passi SJ, Mahna R, PuriS .Textbook of Nutrition
andDietetics. Phoenix Publishing House Pvt. Ltd.
11. ICMR.2010. Recommended Dietary Allowances for Indians. Published by
NationalInstitute of Nutrition, Hyderabad
12. Antia, F.P. and Abraham, P. 2011: Clinical Dietetics and Nutrition, Fourth Edition,
Oxford University Press.
13. Joshi, V.D. 2005: Handbook of Nutrition and Dietetics, Vora Medical Publications,
Mumbai.
 B.Sc.FOOD SCIENCE
SEMESTER2
TotalCredits fortheProgram: 180credits

Startingyearof implementation: 2021-2022

Nameof theDegreeProgram: B.ScDegree/Honours andM.Sc
Discipline/Subject: FoodScience / Technology

ProgramArticulationMatrix:

Thismatrixlistsonlythecorecourses.Corecoursesareessentialtoearnthedegree
inthatdiscipline/subject.Theyincludecoursessuchastheory,laboratory,project
internshipsetc.Electivecoursesmaybelistedseparately

B.Sc. FOOD SCIENCE

FOOD PROCESSING AND PRESERVATION 52 hours

Course Objectives:
1. To understand the source and variability of raw food material and their impact
on food processing operations.
2. To study the principles and current practices of different processing techniques
and its effects on process parameters and product quality.
3. To study the spoilage and deterioration mechanisms in foods and its preventive
measures.
4. Tohaveanin-depthunderstandingofwaterdisposal,shelflifeofthefoodmaterial,
packaging materialsandfoodstorage.

Course Outcome:
At the end ofthe Course,students willbe able to
CO 1. Describes the principles of food preservation and suggest the application of the
preservation process depending on the type of food.
CO 2. Determines the thermal processing conditions (time / temperature) for each type
of food and propose a device that matches a particular conservation process.
CO 3. Chooses the appropriate application of certain conservation processes with
regard to the preservation of quality and the satisfactory durability of food
products.
CO 4. Optimizes process parameters for selected conservation processes taking into
account the physico-chemical properties of food products.
Unit-I (13 hours)
Food Processing: Primary, secondary and tertiary processing, historical perspective,
traditional technologies used in food processing. Effects of processing on
components, properties and nutritional value of foods. Food Preservation: History,
factors affecting food spoilage (physical, chemical and biological).Dehydration and
concentration: methods of drying and concentration, Types and methods of dryers.
Food preservation methods

Unit-II (13 hours)

FoodPreservation:Thermal and non-thermal processing: sterilization, pasteurization,
blanching, canning. refrigeration, freezing, Novel technology (HPP, PEF). Low
Temperature:(Thawing, refrigeration, cold storage,de-hydrofreezing):Radiations:
(Ultravioletand ionizingirradiations). Preservation by fermentation – Curing and
Pickling; Smoking Chemicalpreservatives-(Objectives,principles,typesofpreservatives)

Unit-III (13 hours)

Methods in Food Processing - Microwave processing, Extrusion cooking,
OhmicHeating, Reverse Osmosis,Electrodialysis,Ultra-filtration,HighPressure
Processing, Supercritical fluid extraction .Cereals, legumes and oilseeds: Structure,
composition, primary processing, functionality in food system, processing of wheat,
Rice, Peas, Beans, Groundnut, sunflower.
Advancesinfortification:syntheticnutrients,techniquesoffoodfortificationandstability
ofnutrients in relation to processing.

Unit-IV (13 hours)

Fruits and vegetables: Pre-processing operations (washing, blanching, peeling, sorting
and grading) in Tomato, pineapple, Potato and Cabbage. Meat and fish products:
Types, composition, structure and utilization. Milk and milk products: Composition,
physical properties of milk, milk fat: composition and structure, chemical reaction of
fat (hydrolysis, auto-oxidation).
G 514.3P – Food Processing and Preservation (based on G 514.3)
(Each Practical session is of 3 hours duration)
1. Sun drying and dehydration-cereals, legumes, vegetable based.
2. Study different types of browning reactions: enzymatic and non-enzymatic.
3. To study gelatinization behavior of various starches
4. To study the concept of gluten formation of various flours.
5. To study malting and germination.
6. To study dextrinization in foods.
7. Identification of pigments in fruits and vegetables and influence of pH on them.
8. Preparation of brix solution and checking by hand refractometer.
9. Estimation of salt content in brine.
10. Internal assessment and Practical test
Reference Books:
1. Bawa. A.S, O.P Chauhanetal. Food Science. New India Publishing agency, 2013
2. Roday,S. Food Science, Oxford publication, 2011.
3. B. Srilakshmi, Food science, New Age Publishers,2002
4. Meyer, Food Chemistry, New Age,2004
5. De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007.
6. Ramaswamy H and MarcottM,Food Processing Principles and Applications CRC
Press, 2006.
7. Desrosier NW and Desrosier JN, The Technology of Food Preservation, CBS
Publication, New Delhi, 1998
8. Paine FA and Paine HY, Handbook of Food Packaging, Thomson Press India Pvt
Ltd, New Delhi- 1992
9. Potter NH, Food Science, CBS Publication, New Delhi, 1998
10. Ramaswamy H and Marcott M, Food Processing Principles and Applications CRC
Press, 2006

SEMESTER3
 TotalCredits fortheProgram: 180credits
Startingyearof implementation: 2021-2022
Nameof theDegreeProgram: B.ScDegree/Honours andM.Sc
Discipline/Subject: FoodScience/Technology
ProgramArticulationMatrix:

Thismatrixlistsonlythecorecourses.Corecoursesareessentialtoearnthedegree
inthatdiscipline/subject.Theyincludecoursessuchastheory,laboratory,project
internshipsetc.Electivecoursesmaybelistedseparately

Course Objectives:
The objectives are to introduce the principles and methods of Food Quality Control
and Assurance, principles and selection of panellists for sensory evaluation and
Quality Management System and existing food Standards (ISO).

Course Outcome:
At the end ofthe Course,students willbe able to

CO 1. Analyse and understand the export quality control procedures.

CO 2.Provide frame work on the concepts of Quality Control Activities
CO 3. Learn about the applications of safety management in food industry.
CO 4. Define different food laws and regulations for quality management in food
industry.
CO 4. Detect the adulteration in food samples
CO 5. Review of legislative approaches for the management of food safety

BASICS OF FOOD SAFETY AND QUALITY CONTROL

Max. Marks: 80 Total lectures: 52 hrs.

UNIT I (13 hours)

Food safety concept - Importance of food safety in the food processing industry Risk
classification, National and international food regulatory agencies, General food laws
and food safety regulations, Nutritional labelling regulation (mandatory and optional
nutrients, nutritional descriptors and approved health claims); Microbial contamination
(including cross-contamination/indirect contamination) Chemical contamination,
Physical contamination, Allergen contamination.
UNIT II (13 hours)
Food Safety Programs: Definitions and importance, Good Manufacturing Practices
(GMPs), Pest Control Program, Facility Maintenance, Personal Hygiene, Supplier
Control, Sanitary Design of Equipment and Infrastructure, Procedures for Raw Material
Reception, Storage and Finished Product Loading, Sanitation Program. (Sanitation
Standard Operating Procedures (SSOPs)., Product Identification, Tracking and Recalling
Program, Preventive Equipment Maintenance Program, Education and Training
Program
UNIT III (13 hours)
Food Hygiene Programs: Personal hygiene, Training programs, Infrastructure,
Personal habits, Hygiene verification, Water in the food industry, Water sources, Water
uses, Water quality, Treatments, Cleaning and sanitation, cleaning agents, sanitizing
agents, Equipment and systems, Evaluation of sanitation efficacy, Pest Control,
UNIT IV (13 hours)
Hazard Analysis and Risk Assessment: Physical hazards (metals, glass, etc), Chemical
hazards (food additive toxicology, natural toxins, pesticides, antibiotics, hormones,
heavy metals and packaging components), Biological hazards (epidemiology of
biological pathogens: virus, bacteria and fungi). Principal of Hazard Analysis Critical
Control Point (HACCP) system. Food safety regulation in India: An overview of Food
Regulation in India; Food Laws and Structure, organization and duties of regulatory
system. Highlight on Registration and Licensing process. Food safety management
systems and certifications.

REFERENCES:
1. Nielsen, S.S, 2004, Introduction to chemical Analysis of foods, CBS Publishers, New
Delhi.
2. Ranganna. S., 2001, Handbook of Analysis & Quality control for Fruit & Vegetable
Products, Tata McGraw Hill, New Delhi.
3. Pomeranz.Y, Meloan.C.E, 1996, Food Analysis – Theory & Practice, CBS Publiushers,
New Delhi.
4. Jacobs.M.B., 1999, Chemical Analysis of Food & Food Products, CBS Publiishers, New
Delhi.
5. Jay.J.M, 1996, Modern Food Microbiology, CBS Publishers, New Delhi.
6. Debnath, 2005, Tools & Techniques of Biotechnology, Pointer Publishers, Jaipur.
7. Ingraham, John.L.2004, Introduction to Microbiology, 3 Ed., Thomson brocks/Cole Inc.
8. Tortora G.J et al, 2008, Microbiology: an introduction, Pearson Education
9. Nester, E.W, 2009, Microbiology, McGraw-Hill Higher Education
10. Dubey, R.C., Maheshwari, D.K., 2008, Textbook of Microbiology, S.ChandPublications,ND
11. Adams, M.R., Moss, M.O., 2007, Food Microbiology, New Age International Pvt. Ltd., ND.
12. Pelczar, Reid and Chan, 2008, Microbiology, McGraw hill Ed, ND
13. Ananthanarayan, Panikar, CKJ.,2006, Textbook of Microbiology, Oriental Longman Pvt.
Ltd., Hyderabad.
14. Frazier, William, C. 2008, Food Microbiology, Tata McGraw Hill Ed., ND.
15. S.Roday 1998, food Hygiene and sanitation Tata McGraw Hill Ed., ND.
16. Bean Malicse 2012 Principles of food sanitation,safety and hygiene patima University
PRACTICALS
PRACTICAL PAPER III (: Basics of Food Safety and Regulatory Act)
1. Introduction and study of microbiological instruments.
2. Cleaning of glass wares, preparation of media, cotton plugging and Sterilization.
3. Detection of adulteration in foods.
4. Screening tests for the detection of pathogens
5. Isolation of microorganisms from food samples.
6. Study of the microbiological quality of milk by MBR test
7. Determine the Critical Control Points for production line of Milk, Fruits &
Vegetables and Meat industry as per HACCP system.
8. To prepare a chart of specifications for different Food products as specified by BIS.
9. Sterility and Swab test.
10. Food Safety audit

SEMESTER4
 TotalCredits fortheProgram: 180credits
Startingyearof implementation: 2021-2022

Nameof theDegreeProgram: B.ScDegree/Honours andM.Sc

Discipline/Subject: FoodScience/Technology

ProgramArticulationMatrix:
Thismatrixlistsonlythecorecourses.Corecoursesareessentialtoearnthedegree
inthatdiscipline/subject.Theyincludecoursessuchastheory,laboratory,project
internshipsetc.Electivecoursesmaybelistedseparately
Course Objectives:
1. Develop an advanced understanding of microbiological issues associated with the
food continuum.
2. Develop an understanding of the physiological processes by which microorganisms
use to survive food processing interventions.
3. To enable understanding of the chemistry of food components, the chemical and
biochemical reactions in foods.
4. To impart a systematic knowledge of basic and applied aspects of food chemistry

Course Outcome:
At the end ofthe Course,students willbe able to
CO 1. Students will have a thorough understanding of structure and classification
various Components of food..
CO 2. The students will know the process of complete digestion and assimilation of
food Component.
CO 3. Students will have a thorough understanding of various factors responsible for
food Spoilage.
CO 4. Define and have an overview on food chemistry including composition and the
importance of water.

FC--FUNDAMENTALS OFFOODCHEMISTRYAND MICROBIOLOGY

Max. Marks: 80 Total lectures: 52 hrs.

UNIT I (13 hours)

1. Introduction- Importance of food chemistry.Water in foods, structure and its
properties.Water activity, free and bound moisture.Carbohydrate: functional
properties of sugars and polysaccharides in foods, chemical reactions of
carbohydrates. Proteins: Classification of proteins and their functional properties of
proteins, Denaturation, renaturation, Gelation, and Hydrolysis of proteins. Browning
Reactions in Food: Browning, Maillard reaction, Caramelization reaction.
UNIT II (13 hours)
2.Lipids & Minerals: Classification of lipids, Physical and Chemical properties of lipids.
Effect of frying on fats, Changes in fats and oils on storage and its prevention,
Technology of edible fats and oils - Refining, Hydrogenation and Interesterification,
Minerals: Major and minor minerals, Toxic metals Natural Food Pigments: Introduction.
and classification, Water soluble and insoluble food pigments (chlorophyll, carotenoids,
anthocyanins and flavonoids, beet pigments) . Introduction to enzymes.
UNIT III (13 hours)
3. Concepts of Microbiology:Introduction,historicaldevelopmentsofgeneralandfood
microbiology; Scope of microbiology,
prokaryotesandeukaryotes;classificationofmicroorganisms-a briefaccount;sourcesof
microorganisms in foods; microbial growth, growth curve; factors affecting growth-
intrinsic and extrinsicfactors,uses of microorganisms, Food borne illness, typesof Food
borne illness, Basics of Microscopy.
UNIT IV (13 hours)
4. Microbial Toxins and Control of Micro-organisms: Microbial Toxins (Endotoxin
and Exotoxin), Introduction and types. Control of Micro organisms: Control of micro
organisms by physical, chemical and other chemotherapeutic agents, Hurdle technology,
Aflatoxin

REFERENCES
1. Food ChemistrybyL HMeyor (CBS Publisher,Delhi)
2. Food Facts and PrincipalbyN. ShakuntalaManay&M. Shadaksharaswamy(New Age
International(P)Ltd.Publishers, New Delhi)
1. Food ChemistrybyO.R.Fennema, 2nd edn. (Marcel DekkarInc.)
 2. Food ChemistrybyHDBelitzand W. Groech(Springer Publ.)
3. Food Additives byS.N. Mahindru
4. Food ProcessingandPreservation byB.Siavsankar (PrenticeHallIndia)
5. Pelezar,M.Iand Reid,R.D.(1993)MicrobiologyMcGraw HillBookCompany, NewYork,
5th Edition.
6. Frazier, W.C.(1988)FoodMicrobiology, McGraw HillInc. 4th Edition.
7. Doyle, P. Bonehat, L.R. and Mantville,T.J-(1997):Food Microbiology,
Fundamentalsand Frontiers, ASMPress,Washington DC.
8. TextbookofMicrobiology(6th edition)byAnanthnarayan&CKJPaniker
9. Basic Food MicrobiologybyGeorge J. Banwart
10. FoodMicrobiologyby M R Adams and M OMos
11. Industrialmicrobiology L.E.Casida
12. AtextbookofBiotechnologybyR.C.Dubey
13. NeelimaGarg. LaboratoryManualofFoodMicrobiology. 2010. I.K.International

PRACTICAL PAPER II BV-(134.1)

FUNDAMENTALS OF FOOD CHEMISTRY AND MICROBIOLOGY

1. Introduction and study of microbiological instruments.

2. Basic activities in the food microbiology laboratory
(Cleaning of glass wares, Preparation of media, cotton
plugging and Sterilization).
3. Techniques to isolate, culture and sub-culture microbes
4. Viable cell count by serial dilution technique
5. Staining techniques
6. 6 Determination of moisture in a given food sample
7. Determination of ash in a given food sample.
8. Determination of crude fiber t in a given food sample
9. Estimation of acidity of given food sample/beverage
10. Acid value of Fat /oil.
11. Determination of crude protein in a given food sample using
Kjeldahl’s apparatus

PRACTICAL III

– Project Work- 1
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