COLLEGE OF POST HARVEST TECHNOLOGY & FOOD PROCESSING

B.Tech. ( Food Technology) Programme

(As per Fifth Dean’s Committee Recommendations Report of ICAR)

Department-wise distribution of Credit Load

S. No Name of Department/ Sub-discipline Credit Hours
1 Food Processing Technology 38 (24+0+14)
2 Food Safety and Quality Assurance 30 (19+0+11)
3 Food Process Engineering 30 (20+0+10)
4 Food Business Management 14 (09+0+05)
5 Basic Engineering* 15 (07+0+08)
6 Basic Sciences and Humanities* 15 (09+02+04)
7 Food Plant Operations (Student READY Courses) 40 (00+0+40)
Total 182 (88+02+92)
Non-Credit Courses 02 (00+02)
Note: * Courses related with these disciplines shall be offered by concerned departments.

Department-wise List of Courses

S. No. Department and Title of Course Credit Hours
Food Process Technology
1 FPT 211 Fundamentals of Food Processing 3 (2+0+1)
2 FPT 213 Processing Technology of Cereals 3 (2+0+1)
3 FPT 222 Processing Technology of Legumes and Oilseeds 3 (2+0+1)
4 FPT 311 Processing Technology of Fruits and Vegetables 3 (2+0+1)
5 FPT 212 Processing Technology of Liquid Milk 2 (1+0+1)
6 FPT 221 Processing Technology of Dairy Products 3 (2+0+1)
7 FPT 321 Processing Technology of Beverages 3 (2+0+1)
8 FPT 223 Processing of Spices and Plantation Crops 3 (2+0+1)
9 FPT 312 Processing of Meat and Poultry Products 3 (2+0+1)
10 FPT 323 Processing of Fish and Marine Products 3 (2+0+1)
11 FPT 313 Bakery, Confectionery and Snack Products 3 (2+0+1)
12 FPT 322 Food Packaging Technology and Equipment 3 (2+0+1)
13 FPT 324 Sensory Evaluation of Food Products 3 (1+0+2)
Total 38 (24+0+14)

Food Safety and Quality Assurance

1 FSQ 111 General Microbiology 3 (2+0+1)
2 FSQ 122 Food Microbiology 3 (2+0+1)
3 FSQ 211 Industrial Microbiology 3 (2+0+1)
4 FSQ 121 Food Chemistry of Macronutrients 3 (2+0+1)
5 FSQ 212 Food Chemistry of Micronutrients 3 (2+0+1)

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 6 FSQ 221 Food Biochemistry and Nutrition 3 (2+0+1)
7 FSQ 222 Food Biotechnology 1 (2+0+1)
8 FSQ 322 Food Additives and Preservatives 1(1+0+1)
9 FSQ 311 Instrumental Techniques in Food Analysis 3 (1+0+2)
10 FSQ 321 Food Plant Sanitation 2 (1+0+1)
11 FSQ 323 Food Quality, Safety Standards and Certification 2 (2+0+0)
Total 30 (19+0+11)

Food Process Engineering

1 FPE 121 Food Thermodynamics 3 (2+0+1)
2 FPE 122 Fluid Mechanics 3 (2+0+1)
2 FPE 123 Post Harvest Engineering 3 (2+0+1)
3 FPE 211 Heat and Mass Transfer in Food Processing 3 (2+0+1)
4 FPE 212 Unit Operations of Food Processing-I 3 (2+0+1)
5 FPE 221 Unit Operations of Food Processing-II 3 (2+0+1)
6 FPE 222 Food Refrigeration and Cold Chain 3 (2+0+1)
7 FPE 312 Food Storage Engineering 3 (2+0+1)
8 FPE 311 Food Process Equipment Design 3 (2+0+1)
9 FPE 321 Instrumentation and Process Control in Food Industry 3 (2+0+1)
Total 30 (20+0+10)

Food Business Management

1 FBM 221 Business Management and Economics 2 (2+0+0)
2 FBM 311 ICT Applications in Food Industry 3 (1+0+2)
3 FBM 312 Marketing Management and International Trade 2 (2+0+0)
4 FBM 321 Project Preparation and Management 2 (1+0+1)
5 FBM 411 Communication and Soft Skills Development 2 (1+0+1)
6 FBM 412 Entrepreneurship Development 3 (2+0+1)
Total 14 (9+0+5)

Food Plant Operations

1 FPO 411 Student READY - Experiential Learning Programme 14 (0+0+14)
2 FPO 412 Student READY - Research Project 3 (0+0+3)
3 FPO 413 Student READY – Seminar 1 (0+0+1)
4 FPO 421 Student READY - Industrial Tour 2 (0+0+2)
5 FPO 422 Student READY – Internship/In-Plant Training 20 (0+0+20)
Total 40 (0+0+40)

2
 Basic Engineering
1 FBE 111 Engineering Drawing and Graphics 3 (1+0+2)
2 FBE 112 Basic Electrical Engineering 3 (2+0+1)
3 FBE 113 Workshop Technology 3 (1+0+2)
4 FBE 122 Computer Programming and Data Structures 3 (1+0+2)
5 FBE 123 Basic Electronics Engineering 3 (2+0+1)
Total 15 (7+0+8)

Basic Sciences and Humanities

1 FBS 111 English Language 2 (1+0+1)
2 FBS 112 Engineering Mathematics-I 3 (2+1+0)
3 FBS 113 Crop Production Technology 3 (2+0+1)
4 FBS 121 Engineering Mathematics-II 3 (2+1+0)
5 FBS 114 Environmental Science and Disaster Management 2 (1+0+1)
6 FBS 211 Statistical Methods and Numerical Analysis 2 (1+0+1)
Total 15(9+2+4)

Semester-wise Distribution of Courses

Semester-I
1 FBS 111 English Language 2 (1+0+1)
2 FSQ 111 General Microbiology 3 (2+0+1)
3 FBS 112 Engineering Mathematics-I 3(2+1+0)
4 FBE 111 Engineering Drawing and Graphics 3 (1+0+2)
5 FBE 112 Electrical Engineering 3 (2+0+1)
6 FBE 113 Workshop Technology 3 (1+0+2)
7 FBS 113 Crop Production Technology 3 (2+0+1)
8 FBS 114 Environmental Sciences & Disaster Management 2 (1+0+1)
9 PPE 111 Physical Education 1 (0+0+1)*
Total 22 (12+1+9)
* Non-Credit Course

Semester-II
1 FSQ 121 Food Chemistry of Macronutrients 3 (2+0+1)
2 FSQ 122 Food Microbiology 3 (2+0+1)
3 FPE 121 Food Thermodynamics 3 (2+0+1)
4 FBE 122 Computer Programming and Data Structures 3 (1+0+2)
5 FPE 122 Fluid Mechanics 3 (2+0+1)
6 FBE 123 Basic Electronics Engineering 3 (2+0+1)
7 FBS 121 Engineering Mathematics-II 3(2+1+0)
8 FPE 123 Post Harvest Engineering 3 (2+0+1)
NCC 124 /
9 NCC/NSS 1 (0+0+1)*
NSS 124

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Total 24 (15+1+8)
* Non-Credit Course

Semester-III
1 FPT 211 Fundamentals of Food Processing 3 (2+0+1)
2 FPT 212 Processing Technology of Liquid Milk 2 (1+0+1)
3 FPT 213 Processing Technology of Cereals 3 (2+0+1)
4 FSQ 211 Industrial Microbiology 3 (2+0+1)
5 FSQ 212 Food Chemistry of Micronutrients 3 (2+0+1)
6 FPE 211 Heat and Mass Transfer in Food Processing 3 (2+0+1)
7 FPE 212 Unit Operations in Food Processing-I 3 (2+0+1)
8 FBS 211 Statistical Methods and Numerical Analysis 2 (1+0+1)
Total
22 (14+0+8)
Semester-IV
1 FPT 221 Processing Technology of Dairy Products 3 (2+0+1)
2 FPT 222 Processing Technology of Legumes and Oilseeds 3 (2+0+1)
3 FSQ 221 Food Biochemistry and Nutrition 3 (2+0+1)
4 FPE 221 Unit Operations in Food Processing-II 3 (2+0+1)
5 FSQ 222 Food Biotechnology 3 (2+0+1)
6 FPE 222 Food Refrigeration and Cold Chain 3 (2+0+1)
7 FPT 223 Processing of Spices and Plantation Crops 3 (2+0+1)
8 FPM 221 Business Management and Economics 2 (2+0+0)
Total
23 (16+0+7)
Semester-V
1 FPT 311 Processing Technology of Fruits and Vegetables 3 (2+0+1)
2 FPT 312 Processing of Meat and Poultry Products 3 (2+0+1)
3 FSQ 311 Instrumental Techniques in Food Analysis 3 (1+0+2)
4 FBM 311 ICT Applications in Food Industry 3 (1+0+2)
5 FPE 311 Food Process Equipment Design 3 (2+0+1)
6 FPE 312 Food Storage Engineering 3 (2+0+1)
7 FPT 313 Bakery, Confectionery and Snack Products 3 (2+0+1)
8 FBM 312 Marketing Management and International Trade 2 (2+0+0)
Total
23 (14+0+9)
Semester-VI
1 FPT 321 Processing Technology of Beverages 3 (2+0+1)
2 FSQ 321 Food Plant Sanitation 2 (1+0+1)
3 FPT 322 Food Packaging Technology and Equipment 3 (2+0+1)
4 FPT 323 Processing of Fish and Marine Products 3 (2+0+1)
5 FPT 324 Sensory Evaluation of Food Products 3 (1+0+2)
6 FSQ 322 Food Additives and Preservatives 2 (1+0+1)
7 FSQ 323 Food Quality, Safety Standards and Certification 2 (2+0+0)
8 FPE 321 Instrumentation and Process Control in Food Industry 3 (2+0+1)

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9 FBM 321 Project Preparation and Management 2 (1+0+1)
Total
23 (14+0+9)
Semester-VII
1 FBM 411 Communication Skills and Personality Development 2 (1+0+1)
2 FBM 412 Entrepreneurship Development 3 (2+0+1)
3 FPO 411 Student READY - Experiential Learning Programme 14 (0+0+14)
4 FPO 412 Student READY - Research Project 3 (0+0+3)
5 FPO 413 Student READY - Seminar 1 (0+0+1)
Total 23 (3+0+20)
Semester-VIII
1 FPO 421 Student READY - Industrial Tour 2 (0+0+2)
2 FPO 422 Student READY - Internship/In-Plant Training 20 (0+0+20)
Total 22 (0+0+22)
Grand Total of Credit Hours 182 (88+2+92)

SYLLABUS
DEPARTMENT OF FOOD PROCESS TECHNOLOGY

FPT 211 Fundamentals of Food Processing 3 (2+0+1)

Theory
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 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, 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 semisolid foods using roller dryers; Drying of
foods using freeze-drying process; Demonstration of preserving foods under cold vs. freezing

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

FPT 213 Processing Technology of Cereals 3 (2+0+1)

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; 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
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

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

FPT 222 Processing Technology of Legumes and Oilseeds 3 (2+0+1)

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; 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, 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 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

7
dhal; Processing of composite legume mix and preparation of value added products; Visit to
commercial dhal mills and oil mills.
Suggested Reading
Guriqbal Singh, Harbhajan Singh Sekhon, Jaspinder Singh Kolar and Masood Ali. 2005. Pulses.
Agrotech Publishing Academy, Udaipur.
A. Chakraverty. 2008. Post Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed. Oxford
and IBH Publishing Co. Pvt. Ltd., New Delhi.
Frank D. Gunstone. 2008. Oils and Fats in the Food Industry. John Wiley and Sons, Ltd., West
Sussex, UK.
Fereidoon Shahidi. 2005. Bailey’s Industrial Oil & Fat Products, 6th Ed., Vols. 1 to 6. John Wiley
and Sons, Inc. Hoboken, New Jersey, USA.
Amalendu Chakraverty, Arun S. Mujumdar, G.S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea,
and Spices. Marcel Dekker, Inc., NY, USA.
K.M. Sahay and K.K. Singh. 2001. Unit Operations of Agricultural Processing, 2nd Ed. Vikas
Publishing House Pvt. Ltd., Noida.

FPT 311 Processing Technology of Fruits and Vegetables 3 (2+0+1)

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; 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; Preparation, preservation
and machines for manufacture of crystallized fruits and preserves, jam, jelly and marmalades,
candies, Preparation, preservation and machines for manufacture of chutney, pickles, sauce,
puree, paste, ketchup; toffee, cheese, lather, 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.
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
U.D. Chavan and J.V. Patil. 2013. Industrial Processing of Fruits and Vegetables. Astral
International Pvt. Ltd., New Delhi.

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S. Rajarathnam and R.S. Ramteke. 2011. Advances in Preservation and Processing Technologies
of Fruits and Vegetables. New India Publishing Agency, New Delhi.
Y.H. Hui. 2006. Handbook of Fruits and Fruit Processing. Blackwell Publishing Ltd., Oxford,
UK.
W.V. Cruess. 2004. Commercial Fruit and Vegetable Products. Agrobios India, Jodhpur.
Y. H. Hui, Sue Chazala, Dee M. Graham, K.D. Murrell and Wai-Kit Nip. 2004. Handbook of
Vegetable Preservation and Processing. Marcel Dekker, Inc., NY, USA.
A.K. Thompson. 2003. Fruit and Vegetables: Harvest, Handling and Storage, 2nd Ed. Blackwell
Publishing Ltd., Oxford, UK.
Amalendu Chakraverty, Arun S. Mujumdar, G.S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea,
and Spices. Marcel Dekker, Inc., NY, USA.
R.P. Srivastava and Sanjeev Kumar. 2002. Fruit & Vegetable Preservation: Principles and
Practices, 3rd Ed. International Book Distribution Co., Delhi.
P.H. Pandey. 1997. Post Harvest Technology of Fruits and Vegetables. Saroj Prakashan,
Allahabad.
Mircea Enachescu Dauthy. 1995. Fruit and Vegetable Processing. FAO Agricultural Services
Bulletin No.119. FAO of UN, Rome.
Girdhari Lal, G.S. Siddappa and G.L. Tandon. 1959. Preservation of Fruits and Vegetables.
ICAR, New Delhi.
EIRI Board of Consultants and Engineers. Manufacture of Snacks, Namkeen, Papads and Potato
Products. EIRI, New Delhi.

FPT 212 Processing Technology of Liquid Milk 2 (1+0+1)

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,
flavoured milk, fermented milk, acidophilous milk, etc.; Cream: definition, classification,
manufacture of different types of cream, processing of cream; 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;
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

9
homogenization of milk; Packaging of liquid milk; Preparation of curd and yogurt, Visit to
chilling centre and dairy plant.
Suggested Reading
A. Kanekanian. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons, Ltd.,
UK.
Adnan Y. Tamime. 2009. Milk Processing and Quality Management. Blackwell Publishing Ltd.,
UK.
Pieter Walstra, Jan T.M. Wouters, Tom J. Geurts. 2006. Dairy Science and Technology, 2nd Ed.
CRC Press, Boca Raton, FL, USA.
Sukumar De. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.
H.G. Kessler. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler, Fraising (F.R.
Germany).
Y.H. Hui. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH, USA.

FPT 221 Processing Technology of Dairy Products 3 (2+0+1)

Theory
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.
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 milk powder; Preparation of selected Indian dairy products;
Determination of selected quality parameters of selected dairy products; Visit to dairy plant.
Suggested Reading
A. Kanekanian. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons, Ltd.,
UK.
Adnan Y. Tamime. 2009. Milk Processing and Quality Management. Blackwell Publishing Ltd.,
UK.
Pieter Walstra, Jan T.M. Wouters, Tom J. Geurts. 2006. Dairy Science and Technology, 2 nd Ed.
CRC Press, Boca Raton, FL, USA.
Sukumar De. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.
H.G. Kessler. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler, Fraising (F.R.
Germany).
Y.H. Hui. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH, USA.

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Aneja, R. P.; Mathur, B. N.; Chandan, R. C.; Banerjee, A. K., 2002, Technology of Indian Milk
Products: Handbook of Procees Technology Modernization for Professionals Entrepreneurs and
Scientists, Dairy India Yearbook

FPT 321 Processing Technology of Beverages 3 (2+0+1)

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, speciality beverages, tea, coffee, cocoa, spices, plant extracts, etc.; 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
Hans Michael Eblinger. 2009. Handbook of Brewing: Processes, Technology, Markets. Wiley-
VCH Verlag GmbH & Co. KGaA, Weinheim. Germany.
Y.H. Hui. 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.
Philip R. Ashurst. 2005. Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd Ed.
Blackwell Publishing Ltd., Oxford, UK.
Amalendu Chakraverty, Arun S. Mujumdar, G.S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables, Tea,
and Spices. Marcel Dekker, Inc., NY, USA.
V.K. Joshi and Ashok Pandey. 1999. Biotechnology: Food Fermentation – Microbiology,
Biochemistry and Technology, Vol. II. Educational Publishers & Distributors, New Delhi.
Alan H. Varnam and Jane P. Sutherland. 1994. Beverages: Technology, Chemistry and
Microbiology. Chapman, London, UK.

FPT 223 Processing of Spice and Plantation Crops 3 (2+0+1)

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. Minor spices: Herbs, leaves and spartan

11
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; Flavours of minor spices; Flavour of major spices;
Spice oil and oleoresins: Extraction techniques; Standard specification of spices; 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
K.G. Shanmugavelu. Spices and Plantation Crops. Oxford & IBH Publishing Co., New Delhi
J.W. Purseglave, E.G. Brown, C.L. Green and Robins. Spices, Vol. I and II. SRJ Academic
Press, New Delhi.
J.S. Pruthi. 2001. Spices and Condiments – Major Spices of India. National Book Trust, New
Delhi.
J.S. Pruthi. 2001. Spices and Condiments – Minor Spices of India. National Book Trust, New
Delhi.
Kenji Hirasa and Mitsuo Takemasa. 1998. Spice Science and Technology. Marcel Dekker, NY,
USA.
H. Panda. Handbook on Spices and Condiments (Cultivation, Processing and Extraction). Asia
Pacific Business Press Inc., New Delhi.
S. Gupta. Handbook of Spices and Packaging with Formulae. Engineers India Research Institute,
New Delhi.

FPT 312 Processing of Meat and Poultry Products 3 (2+0+1)

Theory
Sources and importance of meat and poultry; Status of Meat and poultry industry in India; Pre-
slaughter operations and slaughtering operations for animals and poultry; 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 by
chilling, freezing, pickling, curing, cooking and smoking, dehydration, radiation, chemical and
biological preservatives; Meat tenderization; Meat emulsions; 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; Abattoir design and layout; Eggs: Structure, composition,
quality characteristics, processing, preservation of eggs; Processing and preservation of poultry
meat and chicken patties; Meat plant sanitation and safety; By-products of meat, poultry and
eggs and their utilization; Safety standards in meat industry:
HACCP/ISO/MFPO/FSSAI/Kosher/Halal.

12
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.
Suggested Reading
Vikas Nanda. 2014. Meat, Egg and Poultry Science & Technology. I.K. International Publishing
House Pvt. Ltd., New Delhi.
B.D. Sharma and Kinshuki Sharma. 2011. Outlines of Meat Science and Technology. Jaypee
Brothers Medical Publishers Pvt. Ltd., New Delhi.
Fidel Toldrá, Y. H. Hui, Iciar Astiasarán, Wai-Kit Nip, Joseph G. Sebranek, Expedito-Tadeu F.
Silveira, Louise H. Stahnke, Régine Talon. 2007. Handbook of Fermented Meat and Poultry.
Blackwell Publishing Professional, Ames, Iowa, USA.
Joseph Kerry, John Kerry and David Ledward. 2005. Meat Processing-Improving Quality.
Woodhead Publishing Ltd., Cambridge, England.
NIIR Board of Consultants & Engineers. 2005. Preservation of Meat and Poultry. Asia Pacific
Business Press, Inc., Delhi.
Howard J. Swatland. 2004. Meat Cuts and Muscle Foods, 2nd Ed. Nottingham Univ. Press,
Nottingham.
B.D. Sharma. 2003. Modern Abattoir Practices and Animal Byproducts Technology. Jaypee
Brothers Medical Publishers Pvt. Ltd., New Delhi.
B.D. Sharma. 1999. Meat and Meat Products Technology Including Poultry Products
Technology. Jaypee Brothers Medical Publishers Pvt. Ltd, New Delhi.
Alan H. Varnam and Jane P. Sutherland. 1995. Meat and Meat Products: Technology, Chemistry
and Microbiology. Chapman & Hall, London.
William J. Stadelman and Owen J. Cotterill. 1995. Egg Science and Technology, 4 th Ed. Food
Products Press, NY, USA.
R.A. Lawrie. 1985. Meat Science, 4th Ed. Pergamon Press, Oxford, UK.

FPT 323 Processing of Fish and Marine Products 3 (2+0+1)

Theory
Fisheries resources, global and Indian scenario; Types of fish and other marine products;
Classification of fish (fresh water and marine), composition of fish, characteristics of fresh fish,
spoilage of fish- microbiological, physiological, biochemical; Relationship between chilling and
storage life, MAP, general aspects of fish freezing, changes in quality during chilled and frozen
storage; Principles of canning, effect of heat processing on fish, storage of canned fish, pre-
process operations, post-process operations, cannery operations for specific canned products;
Fish products: Introduction, fish muscle proteins, surimi process, traditional and modern surimi
production lines, quality of surimi products, comparison of surimi and fish mince products; Fish
protein concentrates (FPC), fish protein extracts (FPE), fish protein hydrolysates (FPH);
Preparation protocols of indigenous products: Fish sauce and paste. Novel methods; Low dose
irradiation; High pressure treatment, MAP, vacuum packaging, gas packaging; Oxygen
absorbents and CO2 generators, ethanol vapour generation, hurdle barrier concept, value added
fish products, packaging; Sea food quality assurance, HACCP, EU hygienic regulations and ISO

13
9000 standards; New kinds of quality and safety problems emerging in sea food processing and
preservation.
Practical
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 - Selection and grading; 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; Utilization of fish by-products; Preparation of marine algal 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; Protein estimation by Folin-Lowrey’s method; Visit to fish and prawn processing
industry.
Suggested Reading
D.P. Sen. 2005. Advances in Fish Processing Technology. Allied Publishers Pvt. Ltd., Delhi.
Brigitte Maas-van Berkel, Brigiet van den Boogaard and Corlien Heijnen. 2004. Preservation of
Fish and Meat. Agromisa Foundation, Wageningen.
FAO. 2003. Code of Practices of Canned Fishery products. FAO, UN, Rome.
Brend W. Rautenstrauss and Thomas Liehr. 2002. Fish Technology. Springer-Verlag, US.
G.M. Hall. 1997. Fish Processing Technology, 2nd Ed. Chapman & Hall, London, UK.
C.O. Chichester and H.D. Graham. 1973. Microbial safety of Fishery products. Academic Press,
New York.
American Public Health Association. 1970. Recommended Procedures for the Bacteriological
examination of Seawater and shell fish. APHA, USA.
George Borstorm. 1961. Fish as Food - Vol. I, II, III and IV. Academic Press, New York.
K. Gopakumar. Textbook of Fish Processing Technology. ICAR, New Delhi.
Charles L. Cutting. Processing and Preservation of Fish. Agro Bios, New Delhi.

FPT 313 Bakery, Confectionery and Snack Products 3 (2+0+1)

Theory
Bakery products: Types, specifications, compositions, ingredients, formulations, processing,
equipment, packaging, storage and quality testing; Confectionery and chocolate products: Types,
specifications, compositions, ingredients, formulations, processing, equipment, packaging,
storage and quality testing; Product quality characteristics, defects, causes and corrective
measures; 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, packaging, storage and quality testing.
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;

14
preparation, packaging and quality evaluation of selected chocolates; Preparation of traditional
Indian confection. Visit to bakery, confectionary and snack units (industry).

Suggested Reading
NIIR Board of Consultants & Engineers. 2014. The Complete Technology Book on Bakery
Products (Baking Science with Formulation & Production), 3rd Ed. NIIR, New Delhi.
Peter P. Grewling. 2013. Chocolates & Confections, 2nd Ed. John Wiley & Sons, Inc., Hoboken,
New Jersey, USA.
E.J. Pyler and L.A. Gorton. 2009. Baking Science & Technology, Vol. II: Formulation &
Production, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.
E.J. Pyler and L.A. Gorton. 2008. Baking Science & Technology, Vol. I: Fundamentals &
Ingredients, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.
Y.H. Hui. 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.
John J. Kingslee. 2006. A Professional Text to Bakery and Confectionery. New Age
International, New Delhi.
Harold Corke, Ingrid De Leyn, Nanna A. Cross, Wai-Kit Nip, Y.H. Hui. 2006. Bakery Products:
Science and Technology. Blackwell Publishing Ltd., Oxford, UK.
Joseph Amendola and Nicole Rees. 2003. Understanding Baking: The Art and Science of
Baking, 3rd Ed. John Wiley & Sons, Inc., Hoboken, New Jersey, USA.
Duncan Manley. 2000. Technology of Biscuits, Crackers and Cookies, 3rd Ed. Woodhead
Publishing Limited, Cambridge, England.
N.L. Kent and A.D. Evers. 1994. Kent’s Technology of Cereals: An Introduction for Students of
Food Science and Agriculture, 4th Ed. Elsevier Science Ltd., Oxford, UK.
E.B. Jackson. 1995. Sugar Confectionery Manufacture, 2nd Ed. Springer-Verlag, US.
Samuel A. Matz. 1976. Snack Food Technology, 2nd Ed. AVI Publishing Co., Inc., Westport,
Connecticut, USA.
US Wheat Associates. Baker’s Handbook on Practical Baking.

FPT 322 Food Packaging Technology and Equipment 3 (2+0+1)

Theory
Backaging situations in World, India; Need of packaging; Package requirements, package
functions; 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 (Aluminium/ 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; Transport properties of barriers; Simulations of product: Package environment
interaction; Packaging of specific foods, mechanical and functional tests on package.

15
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; 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
Gordon L. Robertson. 2014. Food Packaging: Principles and Practice, 3rd Ed. CRC Press, Boca
Raton, FL, USA.
Gordon L. Robertson. 2010. Food Packaging and Shelf Life – A Practical Guide. CRC Press,
Boca Raton, FL, USA.
Jung H. Han. 2007. Packaging for Nonthermal Processing of Food. Blackwell Publishing Ltd.,
Oxford, UK.
Jung H. Han. 2005. Innovations in Food Packaging. Elsevier Science & Technology Books,
UK.
Richard Coles, Berek McDowell and Mark J. Kirwan. 2003. Food Packaging Technology.
Blackwell Publishing Ltd., Oxford, UK

FPT 324 Sensory Evaluation of Food Products 3 (2+0+1)

Theory
Introduction, 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. Discrimination Tests, Procedure: Types of tests – difference tests
(Paired comparison, due-trio, triangle) ranking, scoring, Hedonic scale and descriptive tests.
Panel selection, screening and training of judges; Requirements of sensory evaluation, sampling
procedures; Factors influencing sensory measurements; Consumer Research – Affective Tests:
Objectives. Methods, types or questionnaires, development of questionnaires, comparison of
laboratory testing and Consumers studies, limitations. 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.

16
Practical
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 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
Amerine, M.A., Pangborn, R.M. and Rossles, E.B. 1965. Principles of Sensory Evaluation of
Food. Academic Press, London.
Early, R. 1995. Guide to Quality Management Systems for Food Industries. Blackie Academic.
Jellinek, G. 1985. Sensory Evaluation of Food - Theory and Practice. Ellis Horwood.
Lawless, H.T. and Klein, B.P. 1991. Sensory Science Theory and Applicatons in Foods. Marcel
Dekker.
Macrae, R., Rolonson Roles and Sadlu, M.J. 1994. Encyclopedia of Food Science & Technology
& Nutrition. Vol. XI. Academic Press.
Maslowitz, H. 2000. Applied Sensory Analysis of Foods. Vols. I, II. CRC Press, Boca Raton, FL,
USA.
Piggot, J.R. 1984. Sensory Evaluation of Foods. Elbview Applied Science Publ.
Potter, N.N. and Hotchleiss, J.H. 1997. Food Science. 5th Ed. CBS Publishers, Delhi.
Rai, S.C. and Bhatia, V.K. 1988. Sensory Evaluation of Agricultural Products. Indian Agricultural
Statistics Research Institute (ICAR), New Delhi.
Stone, H. and Sidel, J,L. 1985. Sensory Evaluation Practices. Academic Press.
Harry, T. Lawless, Hildegarde Heymann. 2010. Sensory Evaluation of Food: Principles and
Practices. 2nd Ed., Springer, New York or Dordrecht Heidelberg, London.

DEPARTMENT OF FOOD SAFETY AND QUALITY ASSURANCE

FSQ 111 General Microbiology 3 (2+0+1)

Theory
Evolution and scope of microbiology; History of microbiology; Microbial classification,
nomenclature and identification; Taxonomic groups; General methods of classifying bacteria;
Microscopy and microscopes: Smears and staining; Morphology and fine structure of bacteria;
Cultivation of bacteria, nutritional requirements; Nutritional classification of bacteria;
Phototrophs, chemotrophs, autotrophs and heterotrophs; Obligate parasites; Bacteriological
media, Growth of bacteria, Reproduction of bacteria; Introduction to fungi, algae and protozoa
and virus : Nutrient transport phenomenon: Passive diffusion, facilitated diffusion; Group
translocation, active transport. Microbial genetics; Bacterial recombination; Bacterial
conjugation, transduction; Bacterial transformation; Mutations: Types of mutations,
mutagenesis; Mutation rate, repair of mutations; Phenotypes of bacterial mutants; Designation of
bacterial mutants; Destruction of microorganisms: Physical agents and chemical agents;
Chemotherapeutic agents and chemotherapy; Characteristics of antibiotics; Mode of action of

17
antibiotics; Pure culture: Methods of isolation of pure cultures; Maintenance and preservation of
pure cultures; Culture collections.

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
Gerard J. Tortora, Berdell R. Funke, Christine L. Case. 2014. Microbiology: An Introduction,
12th Ed. Prentice-Hall, NY, USA.
Johanne M. Willey, Linda M. Sherwood and Christopher J. Woolverton. 2013. Prescott’s
Microbiology, 9th Ed. McGraw-Hill Higher Education, NY, USA.
Michael J. Pelczar Jr., E.C.S. Chan and Noel R. Krieg. 1998. Microbiology, 5 th Ed. Tata
McGraw-Hill Education, New Delhi.

FSQ 122 Food Microbiology 3 (2+0+1)

Theory
Importance and significance of microbes in food science; Microbial spoilage of foods Factors
affecting kinds, numbers, growth and survival of microorganisms in foods; Intrinsic factors;
pH,, water activity, nutrients etc., Extrinsic factors: Relative humidity, temperature, gaseous
atmosphere; Chemical changes caused by microorganisms: Changes in nitrogenous organic
compounds, non-nitrogenous organic compounds, organic acids, other compounds, lipids, pectic
substances; Contamination of foods; Sources of contamination, Genera of bacteria, Maintenance
of anaerobic conditions; Asepsis, removal of microorganisms; Intermediate moisture foods;
Microbiology of milk and milk products; Microbiology of fruits and vegetables, Microbiology of
cereal and cereal products, Microbiology of meat and meat products, Microbiology of fish and
other sea foods; Microbiology of poultry and eggs: Microbiology of sugar and sugar products;
Microbiology of salts and spices, Microbiology of canned foods, Shelf life: Calculation of shelf
lif, Shelf life requirements, deteriorative reactions, accelerated testing; Simulations of product:
Package environment interaction, shelf life simulation for moisture, oxygen, and light sensitive
products; Food borne intoxications and infections types of food involved, toxicity and symptoms,
chemical properties, environmental conditions; Food borne viruses: Polio, hepatitis A & E,
noroviruses, rota viruses, prion diseases, types of food involved, toxicity and symptoms,
chemical properties, environmental conditions.

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:

18
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
Martin R. Adams and Maurice O. Moss. 2008. Food Microbiology, 3rd Ed., The Royal Society of
Chemistry, Cambridge, UK.
James M. Jay. 2000. Modern Food Microbiology, 6th Ed. Aspen Publishers, Inc., Gaithersburg,
Maryland, USA.
George J. Banwart. 1989. Basic Food Microbiology, 2nd Ed. Chapman & Hall, New York, USA.
William C. Frazier and & Dennis C. Westfoff. 1987. Food Microbiology, 4th Ed. Tata McGraw-
Hill Education, New Delhi.

FSQ 211 Industrial Microbiology 3 (2+0+1)

Theory
History of industrial microbiology; Primary and secondary metabolites produced by the
microorganisms; Screening of microorganisms; Preservation of microorganisms; Organizations
involved in microbiological work; Fermentation media, Industrial sterilization; Definition,
thermal death time, media heat sterilization, advantages of continuous sterilization, design of
sterilization, deterministic and probabilistic approach in designing of sterilizing equipments,
sterilization charts; Fermentor: Components of a fermentor, parts of fermentors, peripheral parts
and accessories, additional accessories and peripherals. Types of fermentors: Types of
fermentations; Industrially important secondary metabolites; and microorganisms involved;
Probiotics: Importance, role in fermented foods, organisms involved, beneficial effects;
Bacteriocins; Nisin: Production of microbial enzymes; Downstream processing; Cell disruption
methods: Mechanical disruption methods and non-mechanical disruption methods; Extraction;
Purification; Concentration; Product recovery;

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
Nduka Okafor. 2007. Modern Industrial Microbiology and Biotechnology. Science Publishers,
Enfield, New Hampshire, USA.

19
Dennis E. Briggs, Chris A. Boulton, Peter A, Brookes and Roger Stevens. 2004. Brewing
Science and Practice. Woodhead Publishing Ltd. Cambridge, England.
G. Reed. 2004. Prescott & Dunn’s Industrial Microbiology, 4th Ed. AVI Publishers,
Connecticut, USA.
Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 1995. Principles of Fermentation
Technology, 2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.
L.E. Casida Jr. 1968. Industrial Microbiology. New Age International Publishers, New Delhi.

FSQ 121 Food Chemistry of Macronutrients 3 (2+0+1)

Theory
Nature Scope and development of food chemistry; 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: Changes of
carbohydrates on cooking, modification of carbohydrates, dietary fibres and carbohydrates
digestibility; Enzymatic and chemical reactions of carbohydrates; Proteins in foods: 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, safety 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; Determination of
acid value, saponification value and iodine number of fat/oil; Assay of amylases, papain and
lipases.
Suggested Reading
John W. Brady. 2013. Introductory Food Chemistry. Comstock Publishing Associates, Cornell
University Press, Ithaca, USA.
H.-D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemisry, 4th Ed. Springer-Verlag
Berlin Heidelberg.
Owen R, Fennema. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA.
Lillian Hoagland Meyer. 1974. Food Chemistry. The AVI Publishing Co Inc., Connecticut,
MA, USA.

FSQ 212 Food Chemistry of Micronutrients 3 (2+0+1)

Theory
Chemistry of food flavour; Philosophy and definitions of flavour, flavourmatics/flavouring
compounds, sensory assessment of flavour, technology for flavour retention; Pigments in animal
and plants kingdoms: Heme pigments, chlorophyll, carotenoids, phenolic and flavonoids,

20
betalins, effect of processing on pigment behaviour; Technology for retention of natural colours
of food stuffs; Food colorants; Regulatory use of regulatory dyes; Colour losses during thermal
processing; Vitamins and minerals: Requirements, allowances, enrichment, restorations,
fortifications, losses of vitamins and minerals, optimization and retention of vitamins and
minerals; Chemistry of anti-nutritional factors.
Enzymes in food industry: Carbohydrases, proteasase, lipases; Modification of food using
enzymes: Role of endogenous enzymes in food quality, enzymes use as processing aid and
ingredients
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); 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
H.-D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemisry, 4th Ed. Springer-Verlag Berlin
Heidelberg.
Owen R, Fennema. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA.

FSQ 221 Food Biochemistry and Nutrition 3 (2+0+1)

Theory
Biochemistry and its scope, cellular biochemistry; Carbohydrates: Occurrence, classification and
structures, physicochemical and metabolic functions, metabolism; Proteins: Occurrence,
classification and structures, physicochemical and metabolic functions, metabolism; Lipids:
Occurrence, classification and structure, physicochemical and metabolic functions, metabolism;
Nucleic acids: Properties, structure and metabolism; Vitamins and minerals: Chemistry and
metabolic functions; Enzymes: Chemical nature and nomenclature, classification, sources and
properties, mechanism of action, coenzyme and prosthetic groups; Concepts and content of
nutrition: metabolic function of nutrients; 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; Functions of food; Basic food groups; nutrients supplied by food; Mechanism of enzyme
action: Introduction to enzymes, coenzymes, regulation of enzymatic activity, enzyme kinetics,
inhibition effects of pH, allosteric enzymes, derivation of Michaelis‐Menten equation; Nucleic
acids; Nutrients: Sources, functions, digestion, absorption, assimilation and transport of
carbohydrates, proteins and fats in human beings; Metabolism of carbohydrates: Biological role
of carbohydrates, glycolysis and respiration, production of ATP, brief description of electron
transport chain, oxidative and substrate phosphorylation; Metabolism of lipids: Biological role of
lipids, breakdown of triglycerides and phospholipids, β‐oxidation of long chain fatty acids,
ketosis, biosynthesis of fatty acids, triglycerides and phospholipids; Metabolism of proteins:
Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, urea
cycle; Minerals: Functions, sources, factors affecting absorption of minerals, absorption
promoters, absorption inhibitors, effect of deficiency; Vitamins and hormones: Classification,
functions, sources, effects of deficiency, fat soluble vitamins, water soluble vitamin;
Relationship between vitamins and hormones in terms of their biological role; Physico-chemical

21
and nutritional changes during processing: Changes during food processing treatment of drying
and dehydration, irradiation, freezing, fermentation, canning, restoration, enrichment,
fortification and supplementation of foods.

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
Gaile Moe, Danita Kelley, Jacqueline Berning and Carol Byrd-Bredbenner. 2013. Wardlaw's
Perspectives in Nutrition: A Functional Approach. McGraw-Hill, Inc., NY, USA.
David L. Nelson and Michael M. Cox. 2012. Lehninger Principles of Biochemisry, 6th Ed.
Macmillan Learning, NY, USA.
Donald Voet and Judith G. Voet. 2011. Biochemisry, 4th Ed. John Wiley and Sons, Inc., NY,
USA.
Carolyn D. Berdanier, Elaine B. Feldman and Johanna Dwyer. 2008. Handbook of Nutrition and
Food, 2nd Ed. CRC Press, Boca Raton, FL, USA.
Bob B. Buchanan, Wilhelm Gruissem and Russell L. Jones. 2002. Biochemistry & Molecular
Biology of Plants. John Wiley and Sons, Inc., NY, USA.
Jeremy M. Berg, John L. Tymoczko, Lubert Stryer and Gregory J. Gatto, Jr. 2002. Biochemisry,
7th Ed. W.H. Freeman and Company, NY, USA.

FSQ 222 Food Biotechnology 3 (2+0+1)

Theory
Chemical nature of the genetic material, properties and functions of the genetic material,
organization of the genetic material in bacteria, eukaryotes and viruses; DNA replication:
Replication fork, DNA polymerases, other enzymes and proteins required for DNA replication,
origin of replication, replication of circular DNA molecule; Transcription and translation: RNA
synthesis, types of RNA, genetic code; Mutation and DNA repair, mechanisms of repair of
damaged DNA (photo reactivation, excision repair, recombination repair, SOS repair, mismatch
repair), transposable elements, plasmids, types of plasmids, genetic recombination in bacteria,
transformation, transduction, conjugation, regulation of gene expression in prokaryotes;
Expression of foreign genes; Promoter enzymes; Recombinant DNA technology: Restriction
enzymes, cloning vectors, cloning procedure, cloning of specific gene and their identification
(colony hybridization, C-DNA, southern blotting, polymerase chain reaction); Gene cloning:
Production of identical cells, isolation and purification of insert DNA, isolation of vector DNA,
22
construction of recombined DNA, introduction of recombined DNA into host cell, identification
and selection of cells containing cloned genes; Biosensors: Classification, application in food
industry; Application of biotechnology in food: Immobilization of enzymes: Arresting of cell in
insoluble matrix, immobilized cell systems, cell attachment in a surface, aggregation,
entrapment, containment, physical adsorption, covalent bonding, cross linking, entrapment into
polymeric films, microencapsulation, large scale cell immobilization, uses and applications in
industries; Ethical issues concerning GM foods: Testing for GMOs, current guidelines for
production, release and movement of GMOs, labeling and traceability, trade related aspects, bio-
safety, risk assessment, risk management, public perception of GM foods, IPR, GMO Act 2004;
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 and vegetable waste;
Introduction of ELISA/Southern blot/DNA finger printing, etc.; Agarose gel electrophoresis of
plasmid DNA; Pesticide degradation by pseudomonas spp.
Suggested Reading
B.D. Singh. 2014. Biotechnology - Expanding Horizons. Kalyani Publishers, New Delhi.
Meenakshi Paul. 2007. Biotechnology and Food Processing Mechanics. Gene-Tech Books, New
Delhi.
James D. Watson. 2013. Molecular Biology of the Gene, 7th Ed. Benjamin Cummings, San
Francisco, USA.
Oliver Brandenberg, Zephaniah Dhlamini, Alessandra Sensi, Kakoli Ghosh and Andrea Sonnino
2011. Introduction to Molecular Biology and Genetic Engineering. FAO, Rome, Italy.
S.B. Primrose and R.M. Twyman. 2006. Principles of Gene Manipulation and Genomics, 7th Ed.
Blackwell Publishing, Victoria, Australia.
Ashok Agarwal and Pradeep Parihar. 2005. Industrial Microbiology: Fundamentals and
Applications. Agrobios India, Jodhpur.

FSQ 322 Food Additives and Preservatives 2 (1+0+1)

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 salts, 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

23
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
H.-D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemistry. 4th Edition. Springer-Verlag,
Berlin,Heidelberg.
S.N. Mahindru. 2008. Food Additives: Characteristics, Detection and Estimation. Aph
Publishing Corporation, New Delhi.
S.S. Deshpande. 2002. Handbook of Food Toxicology. Marcel and Dekker AG, Basel,
Switzerland.

FSQ 311 Instrumental Techniques in Food Analysis 3 (1+0+2)

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, moisture, adulterations, minerals analysis; Principles and
methodology involved in analytical techniques: ion selective electrodes, spectroscopy, ultraviolet
visible, florescence, infrared spectro-, atomic absorption and emission, mass spectroscopy,
nuclear magnetic resonance and electron spin resonance; Chromatography: Adsorption, column,
partition, gel-filtration, affinity, ion-exchange, size-exclusion method, gas-liquid, high
performance liquid chromatography; Separation techniques: Dialysis, electrophoresis,
sedimentation, ultra-filtration, ultracentrifugation, iso-electric focusing, isotopic techniques,
manometric techniques; Immuno assay techniques in food analysis; Evaluation of analytical
data: Accuracy and precision, statistical significance, co-relations regression, result
interpretation; Instrumentation and sensors for the food industry; Food compositional analysis
using near infra-red absorption technology: Principles of measurement, instrumentation,
applications in the food industry, power of process monitoring and trending, practical
considerations for implementing on-line measurement, practical aspects of infra-red remote
thermometry, radiation thermometers, measurement principles, practical situations,
miscellaneous techniques; In-line and off-line FTIR measurements, food applications, calibration
and general aspects of routine use; Rapid microbiological methods: Overview,
Conductance/impedance techniques for microbial assay; chemosensors, biosensors,
immunosensors; Electronic noses and tongues: Sensors for food flavour and freshness, electronic
noses, tongues and testers; Introduction to flavour assessment, modelling the human nose,
electronic nose, electronic tongue, marker chemical approach, Chemically sensitive
semiconductor devices: Solid-state sensors for pH, acidity, ions, gases and volatiles,
amperometric, potentiometric and thermometric biosensors; Acoustic sensors, optical
immunosensors; Fluorescence sensor systems; Novel sensing receptors, sensor arrays,
commercial biosensors.

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
24
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; Quantitative make-up of water and fat
soluble vitamins using HPLC; 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
S. Suzanne Nieisen. 2010. Food Analysis Laboratory Manual, 2nd Ed. Springer, NY, USA.
Semih Ötles. 2009. Handbook of Food Analysis Instruments. CRC Press, Boca Raton, FL, USA.
Da-Wen Sun. 2008. Modern Techniques for Food Authentication. Elsevier Inc., Burlington, MA,
USA.
S. Suzanne Nieisen. 2003. Food Analysis, 3rd Ed. Kluwer Academic, New York, USA.

FSQ 321 Food Plant Sanitation 2 (1+0+1)

Theory
Good manufacturing practices, current good manufacturing practices; Standard operating
procedures, good laboratory practices, sanitation; Sanitation and the food industry: Sanitation,
sanitation laws and regulations and guidelines, establishment of sanitary, potential risks of food
borne bioterrorism, bioterrorism protection measures, role of pest management in bio-security;
Relationship of microorganisms to sanitation, allergens, allergen control; Food contamination,
protection against contamination; Personal hygiene and sanitary food handling: Role of HACCP
in sanitation, quality assurance for sanitation cleaning compounds, handling and storage
precautions; Sanitizers, sanitizing methods, sanitation equipment, waste product handling, solid
waste disposal, liquid waste disposal; Pest 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; Low-moisture food
manufacturing and storage sanitation: Sanitary construction considerations, receipt and storage
of raw materials, cleaning of low-moisture food manufacturing plants; Dairy processing plant
sanitation: Role of pathogens, sanitary construction considerations, soil characteristics in dairy
plants, sanitation principles, cleaning equipment; Meat and poultry plant sanitation: Role of
sanitation, sanitation principles, cleaning compounds for meat and poultry plants, sanitizers for
meat and poultry plants, sanitation practices, sanitation procedures; Sea food plant sanitation:
Sanitary construction considerations, contamination sources, sanitation principles, recovery of
by-products; Fruit and vegetable processing plant sanitation: Contamination sources, sanitary
construction considerations, cleaning considerations, cleaning of processing plants, cleaners and
sanitizers, cleaning procedures, evaluation of sanitation effectiveness; Beverage plant sanitation:
Mycology of beverage manufacture, sanitation principles, non-alcoholic beverage plant
sanitation, brewery sanitation, winery sanitation, distillery sanitation;
25
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
Michael M. Cramer. 2013. Food Plant Sanitation: Design, Maintenance, and Good
Manufacturing Practices. CRC Press, Boca Raton, FL, USA.
Ralph Mitchell and Ji-Dong Gu. 2010. Environmental Microbiology, 2nd Ed. John Wiley & Sons,
Inc., Hoboken, New Jersey, USA.
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food Sanitation, 5th Ed. Springer
Science+Business Media, Inc., NY, USA.
I.L. Pepper and C.P. Gerba. 2005. Environmental Microbiology: Laboratory Manual, 2nd Ed.
Elsevier Academic Press, Amsterdam.
Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong and Phil
Ventresca. 2003. Food Plant Sanitation. Marcel Dekker, Inc., NY, USA.

FSQ 323 Food Quality, Safety Standards and Certification 2 (2+0+0)

Theory
Food quality: Definition and its role in food industry; Quality attributes, classification; Color and
gloss: Definition, different colors, color measurement by spectrophotometer, Muncell color
system and Lovibond tintometer; role in food qualities. Role of viscosity and consistency in food
quality; Physical properties: Size and shape, weight, volume, weight volume ratio, length, width,
diameter, symmetry, curvature, area; 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: Improving visibility by dilution, white background, color differences,
standardization of conditions, reference standards, counts and measures, isolation of defects by
floatation, elution, electronic sorting and internal defects; 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; Laboratory quality measurement:

26
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; Quality of raw materials: Physical, chemical and microbial
quality; Quality of products during processing and after processing: Color, taste, texture, flavour,
appearance; Factors influencing the food qualities: Soil, field practices, harvesting practices,
procedures, packaging, transportation, storage, conditions, processing conditions, packaging and
storage conditions of finished products. Recording and reporting of quality. Quality inspection,
quality control; Quality management and quality assurance: Total quality management, good
manufacturing practices, good agricultural practices, good laboratory practices; Quality
management systems, QSS; Quality circles, SQC; ISO system. HACCP: Principles,
implementation; Plan documentation, types of records; Auditing: Surveillance, audit, mock audit,
third party quality certifying audit, auditors and lead auditors; Certification, certification
procedures, certifying bodies, accrediting bodies, international bodies.

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

DEPARTMENT OF FOOD PROCESS ENGINEERING

FPE 221 Food Thermodynamics 3 (2+0+1)

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, thermodynamic temperature scale, 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, Rankine Reheat cycle,
air standard Otto cycle, air standard Diesel cycle, air-standard Brayton 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
27
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, Properties of
steam: Wet, dry saturated, superheated steam, use of steam tables.

Practical
Determination of dryness fraction of steam. Determination of state of air using psychometric
chart and hygrometer; Use of psychometric chart during drying process/ humidification process;
Demonstration of equilibrium sorption isotherms; Use of psychometric chart during drying
process/ humidification process; Visit to food plant with steam utilization.

Suggested Reading
R.K. Rajput. 2007. Engineering Thermodynamics, 3rd Ed. Laxmi Publications (P) Ltd.,
Bangalore.
J.M. Smith, H.C. Van Ness and M.M. Abbott. 2005. Introduction to Chemical Engineering
Thermodynamics, 7th Ed. McGraw-Hill, Inc., NY, USA.
Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
Donald B. Brooker, Fred W. Bakker-Arkema and Carl W. Hall. 1976. Drying Cereal Grains.
The AVI Publishing Company, Inc., Connecticut, MA, USA.

FPE 122 Fluid Mechanics 3 (2+0+1)

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 foods; Compressible and non-compressible fluids; Surface tension,
capillarity; Pressure measuring devices: Simple, differential, micro-, inclined manometer,
mechanical gauges, piezometer; Floating bodies: Archimedis 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 past through the immersed solids, packed and fluidized beds; 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; Turbines and 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,

28
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; Open channel hydraulics: Classification of open
channel and definitions, most economical sections of regular cross-sections; Specific energy
concept-critical depth, energy diagrams; Velocity and pressure profiles in open channels;
Hydraulic jumps-types.

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.

Suggested Reading
Frank M. White. 2010. Fluid Mechanics, 7th Ed. McGraw-Hill Book Co., Inc., Boston, USA.
Yunus A. Çengel and John M. Cimbala. 2006. Fluid Mechanics: Fundamentals and Applications.
McGraw-Hill, Inc., New York, USA.
Bruce R. Munson, Donald F. Young and Theodore H. Okiishi. 2002. Fundamentals of Fluid
Mechanics, 4th Ed. John Wiley & Sons, Inc., New York, USA.
E. John Finnemore and Joseph B. Franzini. 2002. Fluid Mechanics with Engineering
Applications, 10th Ed. McGraw-Hill, Inc., New York, USA.
R. Byron Bird, Warren E. Stewart and Edwin N. Lightfoot. 2002. Transport Phenomena, 2nd Ed.
John Wiley & Sons, Inc., New York, USA.
Noel de Nevers. 1991. Fluid Mechanics for Chemical Engineers. McGraw-Hill, Inc., New York,
USA.
Victor L. Streeter. 1962. Fluid Mechanics, 3rd Ed. McGraw-Hill Book Co., Inc., Boston, USA.

FPE 123 Post Harvest Engineering 3 (2+0+1)

Theory
Overview of post harvest technology: Concept and science, production and post harvest losses,
reasons for losses, importance of loss reduction; Water activity, water binding and its effect on
enzymatic and non-enzymatic reactions and food texture, control of water activity and moisture;
Post Harvest Handling operations; 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; Sorting and grading: 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; Separation: 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.;
Grain drying theory, grain dryers; Liquid dryers; Parboiling: process, changes during parboiling,
29
parboiling methods, advantages and disadvantages of parboiling with respect to milling,
nutritional and cooking quality of grain, significance of glass transition temperature; Milling:
milling, polishing, grinding, milling equipments, dehuskers, polishers (abrasion, friction, water
jet), flour milling machines, pulse milling machines, grinders, cutting machines, oil expellers,
machine efficiency and power requirement; Materials handling: Introduction to different
conveying equipments 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; Pneumatic conveying system: Capacity and power
requirement, 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
Amalendu Chakraverty and R. Paul Singh. 2014. Post Harvest Technology and Food Process
Engineering. CRC Press, Boca Raton, FL, USA.
A. Chakraverty. 2008. Post Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed. Oxford
and IBH Publishing Co. Pvt. Ltd., New Delhi.
Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook. McGraw-
Hill Co., Inc., NY, USA.
James G. Brennan. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
K.M. Sahay and K.K. singh. 2001. Unit Operations of Agricultural Processing. Vikas
Publishing House Pvt. Ltd., Noida, UP.
G. Boumans. 1985. Grain Handling and Storage. Elsevier Science Publishers, Amsterdam, The
Netherlands.
R.L. Earle. 1983. Unit operations in Food Processing. Pergamon Press, New York, USA.
Carl W. Hall and Denny C. Davis. 1979. Processing Equipment for Agricultural Products. The
AVI Publishing Company, Inc., Connecticut, MA, USA.

30
S.M. Henderson and R.L.Perry. 1966. Agricultural Process Engineering, 2nd Ed.The AVI
Publishing Company, Inc., Connecticut, MA, USA.

FPE 211 Heat and Mass Transfer in Food Processing 3 (2+0+1)

Theory
Basic heat transfer processes, heat transfer coefficients, properties related to heat transfer; 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; Concept of
Nusselt number, Prandtl number, Reynolds number, Grashoff number, some important empirical
relations used for determination of heat transfer coefficient; Heat transfer to flowing fluids;
Radiation: Heat radiation, emissivity, absorptivity, transmissivity, radiation through black and
grey surfaces, determination of shape factors; Introduction to condensing and boiling heat
transfer: Film- and drop-wise condensation, effect of non-condensable gases, boiling heat
transfer; 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; 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.

Suggested Reading
Eduardo Cao. 2010. Heat Transfer in Process Engineering. The McGraw-Hill Companies, Inc.,
New York, USA.
J.P. Holman. 2010. Heat Transfer, 10th Ed. McGraw-Hill Book Co., Boston, USA.
Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook. McGraw-
Hill Co., Inc., NY, USA.
John H. Lienhard IV and John H. Lienhard V. 2008. A Heat Transfer Textbook. Phlogiston
Press, Cambrige, MA, USA.
31
Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles (Includes
Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
J, M. Coulson, J. F. Richardson, J. R. Backhurst and J. H. Harker. 1999. Coulson & Richardson's
Chemical Engineering, Vol. 1, Fluid Flow, Heat Transfer and Mass Transfer, 6th Ed.
Butterworth–Heinemann, Oxford, UK.
M. Necati Özişik. 1993. Heat Conduction, 2nd Ed. John Wiley & Sons, NY, USA.
Robert E. Treybal. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.

FPE 212 Unit Operations of Food Processing-I 3 (2+0+1)

Theory
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 machines; Filtration: Theory of filtration, rate
of filtration, pressure drop during filtration, applications, constant-rate filtration and constant-
pressure filtration, derivation of equation; Filtration 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, 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 micro filtration.

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
Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.

32
 George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food Processing
Equipment. Springer Science+Business Media, New York, USA.
J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson's Chemical
Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed. Butterworth–
Heinemann, Oxford, UK.

FPE 221 Unit Operations of Food Processing-II 3 (2+0+1)

Theory
Evaporation: Principles of evaporation, mass and energy balance, factors affecting rate of
evaporation, thermodynamics of evaporation (phase change, boiling point elevation, During 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 exchanges;
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; 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;
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 equipments; 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; Blanching: principle and equipment; Homogenization, Emulsification.

Practical
Study of working principle open pan and vacuum evaporator; Study of single effect evaporator
and estimation of heat/mass balance during concentration of liquid foods; Study of multiple
effect evaporator and estimation of heat/mass balance during concentration of liquid foods;
Study of multiple effect evaporator and estimation of heat/mass balance during concentration of
liquid foods; Study of sterilizer; Design problems on freezers; Numerical problem on thermo

33
bacteriology (D, Z and F); Study of freezers; Freezing of foods by different methods;
Determination of freezing time of a food material; Effect of sample particle size and time on
solvent extraction process; Effect of temperature on crystallization rate of sugar; Study of
blancher, pasteurizers, fryers, homogenizers, irradiators; Determination of oil uptake by the food
product during frying; Study on qualitative changes in the fried food product; Visit sugar
processing industry.

Suggested Reading
R. Paul Singh and Dennis R. Heldman. 2014. Introduction to Food Engineering, 5th Ed.
Elsevier, Amsterdam, The Netherlands.
Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
Albert Ibarz and Gustavo V. Barbosa-Cánovas. 2003. Unit Operations in Food Engineering.
CRC Press, Boca Raton, FL, USA.
Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food Processing
Equipment. Springer Science+Business Media, New York, USA.
J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson's Chemical
Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed. Butterworth–
Heinemann, Oxford, UK.
P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC Press,
Boca Raton, FL, USA.
R. K. Sinnott. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3 rd Ed.
Butterworth-Heinemann, Oxford, UK.
Kenneth J. Valentas, Enrique Rotstein and R. Paul Singh. 1997. Handbook of Food Engineering
Practice. CRC Press, Boca Raton, FL, USA.
Robert E. Treybal. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.

FPE 222 Food Refrigeration and Cold Chain 3 (2+0+1)

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; Liquid-vapour regenerative heat
exchanger for vapour compression system, effect of suction vapour super heat and liquid sub
cooling, actual vapour compression cycle; Vapour-absorption refrigeration system: Process,
calculations, maximum coefficient of performance of a heat operated refrigerating machine,

34
Common refrigerants and their properties: classification, nomenclature, desirable properties of
refrigerants- physical, chemical, safety, thermodynamic and economical; Azeotropes;
Components of vapour compression refrigeration system, evaporator, compressor, condenser and
expansion valve; Ice manufacture, principles and systems of ice production, 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; 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; Cooling
load calculations: Load sources, product cooling, conducted heat, convected heat, internal heat
sources, heat of respiration, peak load; 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
William C. Whitman, William M. Johnson, John A. Tomczyk and Eugene Silberstein. 2009.
Refrigeration & Air Conditioning Technology, 6th Ed. Delmar, Cengage Learning, NY, USA.
C.P. Arora. 2000. Refrigeration and Air Conditioning, 2nd Ed. Tata McGraw-Hill Publishing Co.
Ltd., New Delhi.
W.F. Stoecker and J.W. Jones.1982. Refrigeration and Air Conditioning, 2nd Ed. McGraw-Hill
Book Co., New York, USA.

FPE 312 Food Storage Engineering 3 (2+0+1)

Theory
Storage: 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;
Farm silos: Horizontal silos, tower silos, pit silos, trench silos, size and capacity of silos; Storage

35
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
P.H. Pandey. 2014. Principles and Practices of Agricultural Structures and Environmental
Control. Kalyani Publishers, Ludhiana.
Myer Kutz. 2007. Handbook of Farm, Dairy, and Food Machinery. William Andrew, Inc.,
Norwich, NY, USA.
A.M. Michael and T.P. Ojha. 2004. Principal of Agricultural Engineering, Vol. I. Jain Brothers,
New Delhi.
L.W. Newbaver and H.B. Walker. 2003. Farm Buildings Design. Prentice-Hall Inc., New Jersey,
USA.
J. Whitaker. 2002. Agricultural Buildings and Structures. Reston Publishing Home, Reston,
Virgenia, USA.
G. Boumans. 1985. Grain Handling and Storage. Elsevier Science Publishers, Amsterdam, The
Netherlands.
C.W. Hall. 1980. Drying and Storage of Agricultural Crops. The AVI Publishing Company, Inc.,
Westport, Connecticut, USA.
Donald B. Brooker, F.W. Bakker-Arkema, Carl W. Hall. 1974. Drying and Storage of Grains and
Oilseeds. The AVI Publishing Company, Inc., Westport, Connecticut, USA.

FPE 311 Food Process Equipment Design 3 (2+0+1)

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; Design of pressure and
storage vessels: Operating conditions, design conditions and stress; Design of shell and its
36
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 crystalliser 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 conveyors and elevators: Design of belt, chain and
screw conveyor, design of bucket elevator and pneumatic conveyor; 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
R. Paul Singh and Dennis R. Heldman. 2014. Introduction to Food Engineering, 5th Ed.
Elsevier, Amsterdam, The Netherlands.
Albert Ibarz and Gustavo V. Barbosa-Cánovas. 2003. Unit Operations in Food Engineering.
CRC Press, Boca Raton, FL, USA.
George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food Processing
Equipment. Springer Science+Business Media, New York, USA.
R. K. Sinnott. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3rd Ed.
Butterworth-Heinemann, Oxford, UK.
Kenneth J. Valentas, Enrique Rotstein and R. Paul Singh. 1997. Handbook of Food
Engineering Practice. CRC Press, Boca Raton, FL, USA.
Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 1995. Principles of Fermentation
Technology, 2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.
J.F. Richarson and D.G. Peacock. 1994. Coulson & Richardsons’s Chemical Engineering,
Vol. 3, Chemical & Biochemical Reactors & Process Control, 3rd Ed. Elsevier Butterworth-
Heinemann, Amsterdam, The Netherlands.

37
FPE 321 Instrumentation and Process Control in Food Industry 3 (2+0+1)
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: Kinds of flow, rate of flow, total flow differential pressure meters, variable
area meters, food flow metering; Weight measurement: Mechanical scale, electronic tank scale,
conveyor scale; Measurement of moisture content, specific gravity, measurement of humidity,
measurement of viscosity, turbidity, color, measurement of density, brix, pH, enzyme sensors,
automatic valves; Transmission: Pneumatic and electrical; Control elements, control actions,
pneumatic and electrical control systems; Process control: Definition, simple system analysis,
dynamic behaviour of simple process, Laplace transform, process control hardware; Frequency
response analysis, frequency response characteristics, Bode diagram and Nyquist plots and
stability analysis; Transducers: Classification, self-generating transducers, variable parameter
type, digital, actuating and controlling devices; Controllers and indicators: Temperature control,
electronic controllers, flow ratio control, atmosphere control, timers and indicators, food sorting
and grading control, 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.

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.

Suggested Reading
Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook. McGraw-
Hill Co., Inc., NY, USA.
Bela G. Liptak. 2003. Instrument Engineer’s Handbook, Vol. I and II, 4th Ed. CRC Press, Boca
Raton, FL, USA.
Curtis D. Johnson. 2003. Process Control Instrumentation Technology, 7th Ed. Prentice Hall of
India Pvt. Ltd., New Delhi.
D.V.S. Murty. 2004. Transducers and Instrumentation. Prentice-Hall of India Pvt. Ltd. New
Delhi.

38
 DEPARTMENT OF FOOD BUSINESS MANAGEMENT

FBM 221 Business Management and Economics 2 (2+0+0)

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.

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

FBM 311 ICT Applications in Food Industry 3 (1+0+2)

Theory
Importance of computerization in food industry, operating environments and information
systems for various types of food industries, 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), on-line food process control from
centralized server system in processing plant; 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,

39
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 software, 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
R. Paul Singh. 2014. Computer Applications in Food Technology: Use of Spreadsheets in
Graphical, Statistical and Process Analysis. Academic Press, London.
William J. Palm III. 2011. Introduction to MATLAB for Engineers, 3rd Ed. McGraw-Hill
Companies, Inc., NY, USA.
Da-Wen Sun. 2007. Computational Fluid Dynamics in Food Processing. CRC Press, Boca
Raton, FL, USA.
Nigel Chapman and Jenny Chapman. 2006. Web Design: A Complete Introduction. John Wiley
& Sons, USA.
National Instruments Corporation. 2005. Introduction to LabVIEW: 3-Hour Hands-On. NI,
Austin, Texas.
David Bailey and Edwin Wright. 2003. Practical SCADA for Industry. Elsevier, Burlington, MA

FBM 312 Marketing Management and International Trade 2 (2+0+0)

Theory
Marketing: Concept, functions, scope and marketing management; Process: Concepts of
marketing-mix, elements of marketing-mix; Market structure and consumer buying behaviour:
micro- and macro-environments; Marketing research and marketing information systems; Market

40
measurement, market forecasting, market segmentation, targeting and positioning; Allocation
and marketing resources; Marketing planning process; Product policy and planning: Product-
mix, product line, product life cycle; New product development process; Product brand,
packaging, services decisions; Marketing channel decisions; Retailing, wholesaling and
distribution; Pricing decisions; Price determination and pricing policy of milk products in
organized and unorganized sectors of dairy industry; Promotion-mix decisions; Advertising:
Objectives, budget and advertising message, media planning, personal selling, publicity, sales
promotion; World consumption of food: Patterns and types of food consumption across the
globe; Salient features of international marketing, composition and direction of Indian exports,
international marketing environment, deciding which and how to enter international market;
Direct exports, indirect exports, licensing, joint ventures, direct investment and
internationalization process, distribution channels; WTO and world trade agreements related to
food business, export trends and prospects of food products in India; Government institutions
related to international food trade: APEDA, Tea Board, Spice Board, MOFPI, etc.

Suggested Reading
Philip Kotler, Kevin Lane Keller, Abraham Koshy, Mithileshwar Jha. 2013. Marketing
Management: A South Asian Perspective, 14th Ed. Pearson Education.
Willium J. Stanton. 1984. Fundamentals of Marketing. Tata McGraw-Hill Publication, New
Delhi.
C.N. Sontakki. Marketing Management. Kalyani Publishers, New Delhi.
John Daniels, Lee Radebaugh, Brigham, Daniel Sullivan. International Business, 15th Ed.,
Pearson Education.
Aswathappa. International Business. Tata McGraw-Hill Education, New Delhi.
Fransis Cherunilam. International Business: Text and Cases, 5th Ed. PHI Learning, New Delhi.

FBM 321 Project Preparation and Management 2 (1+0+1)

Theory
Overview of project management: Functions and viewpoints of management, evolution of
project management, forms and environment of project management; Project life cycle; Project
selection: Project identification and screening, project appraisal, project charter, project proposal,
project scope, statement of work; Project planning and scheduling: Work breakdown structure,
planning and scheduling of activity networks, network scheduling, precedence diagrams, critical
path method, program evaluation and review technique, assumptions in PERT modelling,
decision CPM, GERT; Project cost estimating: Types of estimates and estimating methods,
dynamic project planning and scheduling, time-cost trade-offs, 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
and leadership in projects, organizational and behavioural issues in project management, project
monitoring and control, PERT/cost method, earned value analysis; Project completion and future
directions: Project completion and review; Project management: Recent trends and future
directions; Computers in project management.

Suggested Reading
R. Panneerselvam. 2004. Operations Research, 2nd Ed. International Book House, Mumbai.
Prasanna Chandra. Projects. Tata McGraw-Hill Publication, New Delhi.

41
John M. Nicholas. Project Management for Business and Technology – Principles and Practices.
Pearson Prentice Hall.
Harold Kerzner. Project Management – A System Approach to Planning, Scheduling, and
Controlling. CBS Publishers & Distributors.
Prasanna Chandra. Projects – Planning, Analysis, Selection, Financing, Implementation, and
Review. Tata McGraw-Hill Publishing Company Ltd.
P. Gopalakrishnan and V.E. Rama Moorthy. Textbook of Project Management. Macmillan

FBM 411 Communication and Soft Skills Development 2 (1+0+1)

Practical
Introduction to soft skills and hard skills; Communication skills, verbal and non-verbal
communication, listening and note taking, writing skills, oral presentation skills, public speaking;
Self development: Etiquette and manners; Break the ice berg – FEAR; Priority management and
time management; Positive attitude and self confidence, motivation skills and personality; Goal
setting; Decision making; Career Planning: Resume building, interviewing skills, group
discussions.
Suggested Reading
Mamatha Bhatnagar and Nitin Bhatnagar. 2011. Effective Communication and Soft Skills.
Person Education.
Meenakshi Raman, Sangeeta Sharma. Technical Communication Principles and Practice
Harold Wallace and Ann Masters. Personality Development. Cengage Publishers.
Andrea J. Rutherford. Basic Communication Skills for Technology. Pearson Education.

FBM 412 Entrepreneurship Development 3 (2+0+1)

Theory
Entrepreneurship: Importance and growth, characteristics and qualities of entrepreneur, role of
entrepreneurship, ethics and social responsibilities; Entrepreneurship development: Assessing
overall business environment in the Indian economy; Overview of Indian social, political and
economic systems and their implications for decision making by individual entrepreneurs;
Globalization and the emerging business/entrepreneurial environment; Concept of
entrepreneurship, entrepreneurial and managerial characteristics, managing an enterprise,
motivation and entrepreneurship development, importance of planning, monitoring, evaluation
and follow up, managing competition, entrepreneurship development programs, SWOT analysis,
generation, incubation and commercialization of ideas and innovations; Women
entrepreneurship: Role and importance, problems; Corporate entrepreneurship: Role, mobility of
entrepreneur; Entrepreneurial motivation; Planning and evaluation of projects: Growth of firm,
project identification and selection, factors inducing growth; Project feasibility study: Post
planning of project, project planning and control; New venture management; Creativity.
Government schemes and incentives for promotion of entrepreneurship; Government policy on
small and medium enterprises (SMEs)/SSIs; Export and import policies relevant to food
processing sector; Venture capital; Contract farming and joint ventures, public-private
partnerships; Overview of food industry inputs; Characteristics of Indian food processing
industries and export; Social responsibility of business.

42
Practical
Visit to public enterprise; Visit to private enterprise; Visit to agro-processing/food business
centres; SWOT analysis of public enterprises; SWOT analysis of private enterprises; Project
proposals as entrepreneur – individual and group; Presentation of project proposals in the class.

Suggested Reading
C.B. Gupta and N.P. Srinivasan. 2012. Entrepreneurship Development. S. Chand & Sons, New
Delhi.
Anil Kumar, S., Poornima, S.C., Mini, K., Abraham and Jayashree, K. 2003. Entrepreneurship
Development. New Age International Publishers, New Delhi.
Gupta, C.B. 2001. Management: Theory and Practice. Sultan Chand & Sons, New Delhi.
Vasant Desai. 2000. Dynamics of Entrepreneurial Development and Management. Himalaya
Publishing House, New Delhi.

DEPARTMENT OF BASIC ENGINEERING

FBE 111 Engineering Drawing and Graphics 3 (1+0+2)

Theory
First and third angle methods of projection; Preparation of working drawing from models and
isometric views; Drawing of missing views; Different methods of dimensioning; Concept of
sectioning; Revolved and oblique section; Sectional drawing of simple machine parts; Types of
rivet heads and riveted joints; Processes for producing leak proof joints. Symbols for different
types of welded 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; Design process, 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.

43
Suggested Reading
Ibrahim Zeid. 2004. Mastering CAD/CAM. McGraw-Hill Book Co., NY, USA.
Kunwoo Lee. 1999. Principles of CAD/CAM/CAE Systems. Prentice-Hall, USA.
N.D. Bhat and V.M. Panchal. 1995. Machine Drawing. Charotar Publishing House, Anand.
N.D. Bhat. 1995. Elementary Engineering Drawing. Charotar Publishing House, Anand.

FBE 112 Basic Electrical Engineering 3 (2+0+1)

Theory
AC Fundamentals: Definitions of cycle, frequency, time period, amplitude, Peak value, RMS
value, Average value, Electro motive force, reluctance etc, laws of magnetic circuits, Phase
relations and vector representation, AC through resistance, inductance and capacitance, A.C.
series and parallel circuits, Simple R-L, R-C and R-L-C circuits, 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, 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, equivalent circuit, characteristics, phase split, shaded pole
motors. Poly-phase induction motor: Construction, operation, equivalent circuit, phasor diagram,
effect of rotor resistance, torque equation, starting and speed control methods, 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, use of Multimeter, Circuit protection devices, fuses, MCB, 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
B.L. Theraja and A.K. Theraja. 2005. A Textbook of Electrical Technology, Vol. II. S. Chand &
Company Ltd., New Delhi.

44
Vincent Del Toro. 2000. Electrical Engineering Fundamentals. Prentice-Hall India Private Ltd.,
New Delhi.

FBE 113 Workshop Technology 3 (1+0+2)

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 equipments; Gas welding and
gas cutting, arc welding; Introduction to soldering and brazing and their uses; Estimation of
welding and soldering cost; Smithying and forging: Introduction to different tools and their uses;
Different forging operations, defects of forging; Brief ideas about power hacksaw, etc.;
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) Milling machine, (3)
Shaper and planner, (4) Drilling and boring machine, (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 casting, 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
B.S. Raghuwamsi. 1996. A Course in Workshop Technology, Vols. I and II. Dhanpet Rai &
Sons, New Delhi.
W.A.J. Chapman. 1989. Workshop Technology, Parts I and II. Arnold Publishers (India) Pvt.
Ltd., New Delhi.
S.K. Hazra Choudari and S.K. Bose. 1982. Elements of Workshop Technology, Vols. I and II.
Media Promoters and Publishers Pvt. Ltd., Mumbai.

45
FBE 122 Computer Programming and Data Structures 3 (1+0+2)
Theory
Introduction and historical background: Review of computer technology; Processor, memory,
secondary storage, display devices and other peripheral devices; Basic computer organization,
future trends; Brief review of present‐day applications, programming; Introduction to systems
software, applications software and programming language; Algorithms and flow‐charts:
Input‐processing‐output model of a computer program; Role of the compiler and the integrated
development environment; Introduction to C: Structure of a C program, simple data types,
declarations, operators and expressions; The assignment statement; Library functions; Control
Structures: Conditional and iterative execution of statements; Importance of documentation;
Nesting of control structures and the use of indentation to indicate nesting levels; Labels and the
“go to” statement; Arrays; Single and multi‐dimensional arrays: Character strings and string
functions; Functions: Scope rules; Argument passing by reference and by value; Storage classes;
Use of function prototypes; Structures, unions and user‐defined types; Operations on files:
Concept of standard input and output files; Formatting of data on input and output; Use of
include files; Introduction to high level languages; Primary data types and user defined data
types, variables, typecasting, operators, building and evaluating expressions, standard library
functions, managing input and output, decision making, branching, looping, arrays, user defined
functions, passing arguments and returning values, recursion, scope and visibility of a variable,
string functions, structures and union, pointers, stacks, push/pop operations, queues, insertion
and deletion operations, linked lists.

Practical
Familiarizing with Turbo C IDE; Building an executable version of C program; Debugging a C
program; Developing and executing simple programs; Creating programs using decision making
statements such as if, go to and switch; Developing program using loop statements while, do and
for; Using nested control structures; Familiarizing with one and two dimensional arrays; Using
string functions; Developing structures and union; Creating user defined functions; Using local,
global and external variables; Using pointers; Implementing stacks; Implementing push/pop
functions; Creating queues; Developing linked lists in C language; Insertion/deletion in data
structures.

Suggested Reading
Mark Allen Weiss. 2014. Data Structures and Algorithm Analysis in C++, 4th Ed. Pearson
Education, Boston, USA.
Svetlin Nakov & Co. 2013. Fundamentals of Computer Programming with c#. Sofia, Bulgaria.
F.Balagurusamy. 2008. Object Oriented Programming with C++, 4th Ed. Tata McGraw-Hill
Publishing Company Limited, New Delhi.

FBE 123 Basic Electronics Engineering 3(2+0+1)

Theory
Semiconductors, P-n junction, V-I characteristics of P-n junction, diode as a circuit element,
rectifier, clipper, clamper, voltage multiplier, filter circuits; Diode circuits for OR and AND (both

46
positive and negative logic) bipolar junction transistor: Operating point, classification (A, B and C)
of amplifier, various biasing methods (fixed, self, potential divider); Coupling of amplifiers, h-
parameter model of a transistor, analysis of small signal, CE amplifier, phase shift oscillator,
analysis of differential amplifier using transistor, 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 limiting, OP-AMP voltage regulators; Basic theorem of Boolean algebra; Combinational
logic circuits (basic gates, SOP rule and K-map, binary ladder D/A converter of displacement,
temperature, velocity, force and generalized instrumentation, measurement of displacement,
temperature, velocity, force and pressure using potentiometer, resistance thermometer,
thermocouples.

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
A. Anand Kumar. 2014. Fundamentals of Digital Circuits. PHI Pvt. Ltd., New Delhi.
A.K. Sawhney. 2010. Course in Electrical and Electronics Measurements andInstrumentation.
Dhanpat Rai Publications (P) Limited, New Delhi.
V.K. Mehta and Rohit Mehta. 2008. Principles of Electronics. S. Chand and Co., New Delhi.
D. Choudhury Roy. 2003. Linear Integrated Circuits. John Wiley International, NY.
Sanjeev Gupta. 2002. Electronic Devices and Circuits. Dhanpat Rai Publications (P) Limited,
New Delhi.

DEPARTMENT OF BASIC SCIENCES AND HUMANITIES

FBS 111 English Language 2 (1+0+1)

Theory
Introduction: Importance of language and communication skills in the engineering profession;
Spoken and conversational English: Main features, agreement, disagreement, likes, dislikes and
enquiries; Debate and discussion. Basic sentence patterns in English: Agreement between subject
and verb; Proper use of pronouns, adjectives and adverbs; Proper use of pharses and clauses;
Some basic rules of composition; Concept of register; development of vocabulary; Reference
skills: Dictionary, thesaurus, indexing, contents, glossary; Reading of selected texts and
discussions; Vocabulary building tasks; Note-taking and note-making, linkage, development of
paragraphs; Cohesion, coherence and style.
Practical
Grammar tenses; Voice-change; Direct/indirect narration; Prepositions and determiners; Word-
formation with parts of speech; Types of sentences; Elementary knowledge of English sound

47
with word-stress, intonation pattern; Composition, letter, application, summary and report
writing.
Suggested Reading
Alice Oshima and Ann Hogue. 1998. Writing Academic English. Addison Wesley Longman,
White Plains, NY, USA.
N. Krishnaswamy and T. Sriraman. 1995. Current English for Colleges. Macmillan India Ltd.,
Chennai.

FBS 112 Engineering Mathematics-I 3 (2+1+0)

Theory
Differential calculus: Differentiation of simple function, derivative of sum, difference,
product and quotient of two functions, differentiation of function of function, logarithmic
function, inverse trigonometric functions and differentiation by substitution methods, Taylor’s
and Maclaurin’s expansions, Curvature, asymptotes, tracing of curves, partial differentiation,
homogeneous functions and Euler’s theorem, Jacobians, maxima and minima.
Integral calculus: Integration of simple functions, Integration by parts, substitution method
and definite integral, double and triple integrals, gamma and beta functions, application double
and triple integrals to find area and volume.
Ordinary differential equations: Exact and Bernoulli’s differential equations, equations of
higher orders, methods of finding complementary functions and particular integrals.
Vector calculus: 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
Line, surface and volume integrals, Stoke’s, divergence and Green’s theorems.

Suggested Reading
R.S. Agarwal; Senior Secondary School Mathematics, Class IX and Class XII, Bharti Bhawan
Publishers and Distributors
B.S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers Delhi.
N. P. Bali and Manish Goyal: A text book of Engineering Mathematics, Laxmi Publications (P)
Ltd.

FBS 113 Crop Production Technology 3 (2+0+1)

Theory
Classification of crops; Effect of different weather parameters on crop growth and development;
Principles of tillage; Soil-water-plant relationship, crop rotation, cropping systems, relay
cropping and mixed cropping; Crop production technology for major cereal crops viz., paddy,
wheat, maize, pearl millet, sorghum, etc.; Major varieties, sowing time, method of sowing,
spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production, etc.; Crop production technology for
major oilseed crops viz., groundnut, sesame, rapeseed, mustard, castor, etc.: Major varieties,
sowing time, method of sowing, spacing, inter-culturing, fertilizer and water requirement, time
of harvest, maturity index, yield potential, cost of cultivation, income from production, etc.; Crop
production technology for major pulse crops viz., pigeon pea, cowpea, gram, green gram, black
gram, etc.: Major varieties, sowing time, method of sowing, spacing, inter-culturing, fertilizer
and water requirement, time of harvest, maturity index, yield potential, cost of cultivation,

48
income from production, etc.; Crop production technology for major spices and cash crops viz.,
cumin, coriander, funnel, ginger, garlic, sugarcane, etc.: Major varieties, sowing time, method of
sowing, spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity
index, yield potential, cost of cultivation, income from production, etc.; Horticulture: Scope of
horticultural crops. Soil and climatic requirements for fruits and vegetables, nursery raising and
management; Crop production technology for major fruit crops viz., mango, banana, sapota,
aonla, pomegranate, guava, etc.: Major varieties, time of transplanting, spacing, inter-culturing,
fertilizer and water requirement, time and method of harvest, maturity index, yield potential, cost
of cultivation, income from production, etc.; Crop production technology for major vegetable
crops viz., potato, onion, tomato, chilli and other green and leafy vegetables: Major varieties,
sowing time, method of sowing, spacing, inter-culturing, fertilizer and water requirement, time
of harvest, maturity index, yield potential, cost of cultivation, income from production, etc.
Practical
Examination of soil profile in the field; Introduction to different equipments utilized in a
weather observatory; Identification of seed of different agricultural crops and their varieties;
Study of seed viability and germination test; Identification of different weeds and methods of
their control; Use of different inter-culturing equipments; Study of water requirement of different
crops; Fertilizer application methods and equipments; Judging maturity time for harvesting of
crop; Identification and description of important fruit and vegetable crops; Preparation of
nursery; Study of different garden tools; Practices of pruning and training in some important fruit
crops.
Suggested Reading
S. Prasad and U. Kumar. 2010. Principles of Horticulture. Agrobios, New Delhi.
T. Yellamanda Reddy and G.H. Shankar Reddy. 1995. Principles of Agronomy. Kalyani
Publishers, Ludhiana.
S.S. Singh. Principles and Practices of Agronomy. 1985. Kalyani Publishers, Ludhiana.

FBS 121 Engineering Mathematics-II 3 (2+1+0)

Theory
Matrices: Definition of matrices, addition, subtraction , multiplication , transpose and inverse of
a matrix, properties of determinants and solving of linear equation of by Crammer’s rule and
matrix method, Elementary transformation, rank of a matrix, Eigen values and Eigen vectors,
Cayley-Hamilton theorem, linear transformation, orthogonal transformations, diagonalisation of
matrices.
Functions of a complex variable: Properties of complex numbers, their addition, subtraction
and multiplication, square root and inverse of a complex numbers, cube roots of unity, Limit,
continuity and derivative of complex functions, analytic function, Cauchy-Reimann equations,
conjugate functions, harmonic functions.
Fourier series: Infinite series and its convergence, periodic functions, Fourier series, even and
odd functions, half range series.
Partial differential equations: Formation of partial differential equations, Lagrange’s linear
equation, higher order linear partial differential equations with constant coefficients.
Suggested Reading
R.S. Agarwal; Senior Secondary School Mathematics, Class IX and Class XII, Bharti Bhawan
Publishers and Distributors
49
B.S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers Delhi.
N. P. Bali and Manish Goyal: A text book of Engineering Mathematics, Laxmi Publications (P)
Ltd.

FBS 114 Environmental Sciences and Disaster Management 2 (1+0+1)

Theory
Environment, ecology and ecosystem: Definition and inter‐relationships amongst and between
them, components of environment, relationship between different components; Man‐
environment relationship; Impact of technology on the environment; Environmental degradation;
Ecology and ecosystems: Introduction; Ecology: Objectives and classification, concepts of an
ecosystem structure and function of ecosystem; Components of ecosystem: Producers,
consumers, decomposers; Bio‐geo‐chemical cycles: Hydrological cycle, carbon cycle, oxygen
cycle, nitrogen cycle, sulfur cycle; Energy flow in co-system; Food chains: Grazing, detritus,
food webs; Ecological pyramids; Major ecosystems: Forest ecosystem, Grassland ecosystem,
desert ecosystem, aquatic ecosystem, estuarine ecosystem; Population and natural resources:
Development of habitation patterns and environmental factors governing human settlement;
Population and pollution, reasons for overpopulation, population growth, demographic
projections and population structures, production of food; Renewable and non‐renewable
resources: Renewable resources, non‐renewable resources, destruction versus conservation;
Water resources: Water resources, Indian scenario; Water sources: Surface and ground water
sources, uses and overuses of water resources, problems due to overexploitation of water
resources; Forest resources: Indian scenario; Importance of forests ‐ ecologically and
economically, uses of forest products, forest types; Deforestations: Causes and effects, forest
degradation in India; Energy resources: Indian scenario, conventional energy sources and its
problems; Non‐conventional energy sources: Advantages and its limitations, problems due to
overexploitation of energy resources. Environmental pollution - Water pollution: Introduction,
water quality standards, sources of water pollution, classification of water pollutants, effects of
water pollutants, eutrophication; Air pollution: Composition of air, structure of atmosphere,
ambient air quality standards, classification of air pollutants, sources of common air pollutants
like SPM, SO2, NOX, natural and anthropogenic sources, effects of common air pollutants; Land
and noise pollution: Introduction, lithosphere, land uses, causes of land degradation, sources of
noise pollution, effects of noise pollution; Radioactive pollution; Food processing industry waste
and its management; Management of urban waste water; Recycling of organic waste; Recycling
of factory effluent; Control of environmental pollution through law; Composting of biological
waste; Sewage, uses of water disposal effluent treatment; Current environmental global issues:
Global warming and green houses effects, acid rain, depletion of ozone layer.

Practical
Environment and its analysis; Water quality parameters; Collection of sample for pollution
study; Determination of pH/acidity/alkalinity from sample; Estimation of dissolved oxygen;
Estimation of BOD; Estimation of COD; Estimation of nitrates; Estimation of phosphates;
Estimation of pollutant elements; Estimation of heavy/toxic elements; Estimation of lead
/mercury; Visit to industrial sewage disposal unit.

50
Suggested Reading
Gilbert M. Masters and Wendell P. Ela. 2013. Introduction to Environmental Engineering and
Science. Pearson Education Limited, NY, USA.
Suresh K. Dhameja. 2009. Environmental Engineering and Management. S. K. Kataria & Sons,
New Delhi.
Bernard J. Nebel and Richard T. Wright. 1993. Environmental Science: The Way the World
Works. Prentice-Hall Professional, New Delhi.

FBS 211 Statistical Methods and Numerical Analysis 2 (1+0+1)

Theory
Statistical methods, testing of hypothesis, concepts, testing of significance based on Z-test, t-
test, F-test, Chi-square test, contingency table, correlation, regression, testing of significance of
correlation and regression, multiple linear regression, ANOVA, one-way and two-way
classifications, factorial experiment concepts (22, 23, mixed factorials); Numerical analysis:
Finite differences, various difference operators and their relationships, factorial notation,
interpolation with equal intervals, Newton’s forward and backward interpolation formulae,
numerical integration, numerical integration by Trapezoidal, Simpson’s and Weddle’s rules;
Numerical solution of ordinary differential equations by Picard’s method, Taylor’s series
method, Euler’s method, modified Euler’s method, Runge-Kutta method; Laplace transforms:
Definition of Laplace transform, Laplace transforms of elementary functions, properties of
Laplace transforms, inverse Laplace transforms, transforms of derivatives, integrals, transform of
function multiplied by tn, transform of function divided by t, convolution theorem, application of
Laplace transforms to solve ordinary differential equations and simultaneous differential
equations; Experimental designs: Basic designs, completely randomized design (CRD) - Layout
and analysis with equal and unequal number of observations, randomized block design (RBD) -
Layout and analysis, Latin square design (LSD) - Layout and analysis; Response surface
methodology.

Practical
Problems on one sample, two sample Z-tests when population S.D. is known and unknown;
Problems on one sample, two sample and paired t-test; Chi-square test – 2×2 and m×n;
Contingency table and F-test; Calculation of correlation coefficient and its testing; Fitting of
simple linear regressions; Fitting of multiple regression equations; ANOVA: One way/two way;
22, 23 and mixed factorial experiments; Problems on Newton’s forward and backward
interpolation formula for equal intervals; Problems on trapezoidal rule; Problems on Simpson’s
1/3 and 3/8 rules; Problems on solution of ordinary differential equations of first order and
second orders by Runge-Kutta method; Problems on Euler’s method; Problems on Laplace
transforms; Problems on inverse transformations; Problems on solutions of first order differential
equations. Problems on response surface methodology.

Suggested Reading
Erwin Kreyszig, 2006. Advanced Engineering Mathematics, 9th Ed. John Wiley & Sons, New
York, USA.
B.S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers, Delhi.

51
P.P. Gupta and C.C. Malik. 1993. Calculus of Finite Differences and Numerical Analysis.
Krishna Prakash Mandor, Meerut.

FOOD TECHNOLOGY( Student READY Program)

Student READY Program will be taken up during VII and VIII semesters and will have the
following components:
Semester –VII
1. Student READY - Experiential Learning with a credit load of 0+14 credit hours through
relevant pilot plants for processing of various commodities, preferably on campus. This
shall include development of Detailed Project Report on setting up of enterprise in the
selected areas of product manufacture and Evaluation of the Module. The experiential
learning is intended to build practical skills and entrepreneurship attributes among the
students with an aim to deal with work situations and for better employability and self-
employment.
2. Student READY – Project with a credit load of 0+3 credit hours to undertake
investigation of selected problems of special interests in Food Processing Technology to
individual student. The work includes library work, field or laboratory research,
recording data, analyzing data and writing of report, etc.
3. Student READY – Seminar including preparation of synopsis, presentation and
discussion by each student on current topics / interests in Food Processing technology
with weightage of 0+1credit hours.

Semester –VIII
1. Student READY – Educationl Tour of two- three weeks to various industries within and
outside the state of the university and submission of report on Industrial Tour carrying a
weightage of 0+2 credit hours.
2. Student READY – In-plant training of one semester duration with a credit load of 0+20
credit hours at relevant food processing industry, machinery manufacturer, marketing or
other agencies. The in-plant training is intended to expose the students to an environment
in which they are expected to be associated in their future career. The students will be
required to have hands-on-experience in one or more commercial establishment

Non-Credit Courses
PPE 111 Physical Education 1 (0+0+1)
Practical
Introduction to physical education: Definition, scientific machine principles, objectives, scope,
history, development and importance; Physical training and health; Fartlek training and circuit
training; Body mechanism and body type: Kretchmark's and Sheldon's classification; Theories of
learning; Exercises for good posture; Exercises to develop physical fitness, growth, flexibility -
components, speed, strength, endurance, power, flexibility, agility, coordination and balance;
Test and measurement in physical education: Physical fitness test, motor fitness test, ability test,
cardiovascular efficiency test and physical fitness index; Calisthenics, weight training, aerobic
and anaerobic exercises; Circuit training, interval training, far trek training, pressure training and
resistance training; Importance of Asanas, free hand exercises and yoga; Recreation: Definition,

52
agencies promoting recreation, camping and re-recreation; Governance of sports in India;
Organization of tournaments; National and international events; Drawing of fixtures; Rules and
regulations; Coaching and fundamentals of skill development of major games, coaching and
tactic development of athletic events.

NSS 124 National Service Scheme 1 (0+0+1)

Practical
Orientation of students towards national problems; Study of the philosophy of N.S.S.,
fundamental rights, directive principles of state policy, socio-economic structure of Indian
society, population and five year plans; Functional literacy: Non-formal education of rural youth,
eradication of social evil, awareness programs, consumer awareness, highlights of the Consumer
Act, environment enrichment and conservation, health, family welfare and nutrition; Right to
information act.

Student READY Programs (Semester VII +VIII)

Student READY Program will be taken up during VII and VIII semesters and will have the
following components:

Semester –VII
1. Student READY(FPO 411) - Experiential Learning with a credit load of 0+14 credit
hours through relevant pilot plants for processing of various commodities, preferably on
campus. This shall include development of Detailed Project Report on setting up of
enterprise in the selected areas of product manufacture and Evaluation of the Module.
The experiential learning is intended to build practical skills and entrepreneurship
attributes among the students with an aim to deal with work situations and for better
employability and self-employment.
2. Student READY(FPO 412) – Project with a credit load of 0+3 credit hours to undertake
investigation of selected problems of special interests in Food Processing Technology to
individual student. The work includes library work, field or laboratory research,
recording data, analyzing data and writing of report, etc.
3. Student READY(FPO 413) – Seminar including preparation of synopsis, presentation
and discussion by each student on current topics / interests in Food Processing
technology with weightage of 0+1credit hours.
Semester –VIII
1. Student READY(FPO 421) – Educational Tour of two- three weeks to various
industries within and outside the state of the university and submission of report on
Industrial Tour carrying a weightage of 0+2 credit hours.
2. Student READY (FPO 422) – In-plant training of one semester duration with a credit
load of 0+20 credit hours at relevant food processing industry, machinery manufacturer,
marketing or other agencies. The in-plant training is intended to expose the students to an
environment in which they are expected to be associated in their future career. The
students will be required to have hands-on-experience in one or more commercial
establishment .

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