H. B. Technological Institute, Kanpur-02(U.P.

)
B. Tech Chemical Technology (FOOD TECHNOLOGY) Structure & Evaluation Scheme (Recommended By B.O.S) (w.e.f. 2009-10)
Year I S.No. Course Code Semester I Subject Branch: Chemical Technology (Food Technology) Periods Evaluation Scheme Sessional Exam ESE L T P CT TA Total 3 3 3 3 3 2 0 0 0 1 1 1 1 1 0 0 0 1 0 0 0 0 0 0 3 3 3 10 10 30 10 10 20 20 20 50 50 30 30 30 30 30 20 20 20 20 20 50 50 50 50 50 100 100 100 100 100 50 30 30 50

Theory 1 HMA-101 Mathematics I 2 HPHPhysics / Chemistry 101/HCY101 3 HEEElectrical Engg./Electronics Engg. 101/HET-101 4 HMEEngg. Mechanics/ Concepts of Computer and 101/HCS-101 C Programming 5 HHUProfessional Communication/Engineering 101/HCE-101 Graphics 6 HHURemedial English/Environment and Ecology 102/HCE-102 Practical/Training/Project 7 HPHPhysics Lab/ Chemistry Lab 151/HCY151 8 HHULanguage Lab / Computer Lab 152/HCS-151 9 HEEElectrical Engg.Lab/Workshop Practice 151/HME151 10 HGP-101 GP

Year I S.No. Course Code

Semester II Subject

Branch: Chemical Technology (Food Technology) Periods L T 1 1 1 P 0 0 0 Evaluation Scheme Sessional Exam ESE CT TA Total 30 30 30 20 20 20 50 50 50 100 100 100

Theory 1 HMA-201 2 HPH201/HCY201 3 HEE-

Mathematics II Physics / Chemistry Electrical Engg./Electronics Engg.

3 3 3

201/HET-201 HMEEngg. Mechanics/ Concepts of Computer and 201/HCS-201 C Programming 5 HHUProfessional Communication/Engineering 201/HCE-201 Graphics 6 HHURemedial English/Environment and Ecology 202/HCE-202 Practical/Training/Project 7 HPHPhysics Lab/ Chemistry Lab 251/HCY251 8 HHULanguage Lab / Computer Lab 251/HCS-251 9 HEEElectrical Engg.Lab/Workshop Practice 251/HWS251 10 HGP-201 GP 4 Year II S.No. Course Code Semester III Subject

3 3 2 0 0 0

1 1 0 0 0 1

0 0 0 3 3 3

30 30

20 20

50 50

100 100 50

10 10 30

10 10 20

20 20 50 50

30 30 50

Branch: Chemical Technology (Food Technology) Periods L T 1 1 1 1 1 0 0 P 0 0 0 0 0 6 6

Evaluation Scheme Sessional Exam ESE CT TA Total 30 30 30 30 30 30 30 20 20 20 20 20 20 20 50 50 50 50 50 50 50 50 100 100 100 100 100 50 50

Theory 1 HCY-301 2 HMA-301 3 HCH-301 4 HCH-302 5 HFT-301 Practical/Training/Project 6 HCY-351 7 HFT-351 8 HGP-301 Year II S.No. Course Code

Applied Chemistry and Instrumental Methods Mathematics-III Material and Energy Balance Transport Phenomena Introduction to Food Technology Chemistry Lab Basic Microbiology & Food Analysis Lab G. P. Semester IV Subject

3 3 3 3 3 0 0

Branch: Chemical Technology (Food Technology) Periods L T 1 1 1 P 0 0 0 Evaluation Scheme Sessional Exam ESE CT TA Tota l 30 30 30 20 20 20 50 50 50 100 100 100

Theory 1 HMA-401 2 HCH-406 3 HCH-407

Computer oriented numerical method Fluid Flow and Solid Handling Chemical Engineering Thermodynamics

3 3 3

4 HCH-408 5 HFT-401 Practical/Training/Project 7 HMA-451 8 HCH-458 9 HFT-451 10 HGP-401 Year III Technology) S.No. Course Code

Instrumentation and Process Control Food Microbiology Numerical Techniques Lab Instrumentation and Process Control Food Microbiology Lab G.P. Semester V Subject

3 3 0 0 0

1 1 0 0 0

0 0 3 3 6

30 30 15 15 30

20 20 10 10 20

50 50 25 25 50 50

100 100 25 25 50

Branch: Chemical Technology (Food Periods L T 1 1 1 1 1 0 0 0 P 0 0 0 0 0 6 3 3 Evaluation Scheme Sessional Exam ESE CT TA Tota l 30 30 30 30 30 30 15 15 20 20 20 20 20 20 10 10 50 50 50 50 50 50 25 25 50 100 100 100 100 100 50 25 25

Theory 1 HME-501 2 HCH-501 3 HCH-502 4 HFT-501 5 HFT-502 Practical/Training/Project 6 HFT-551 7 HFT-552 8 HCH-551 9 HGP-501 Year III Technology) S.No. Course Code

Mechanical Engineering Heat Transfer Operations Mass Transfer Operations Food Chemistry Food Biochemistry

3 3 3 3 3

Food Chemistry Lab 0 Food Biochemistry Lab 0 Chemical Engineering Unit Operation Lab 0 G.P. Semester VI Subject

Branch: Chemical Technology (Food Periods L T 1 1 1 1 1 0 0 0 P 0 0 0 0 0 6 3 3 Evaluation Scheme Sessional Exam ESE CT TA Tota l 30 30 30 30 30 30 15 20 20 20 20 20 20 10 50 50 50 50 50 50 25 50 50 100 100 100 100 100 50 25

Theory 1 HME-601 2 HCH-601 3 HFT-601 4 HFT-602 5 HFT-603 Practical/Training/Project 6 HFT-651 7 HFT-652 8 HFT-653 9 HGP-601

Machine Design Chemical Reaction Engineering Principles of Food Preservation Traditional & Fermented Foods Technology of Cereals,Pulses & Oilseeds Food Preservation & Processing Lab Traditional & Fermented Food Lab Seminar G.P.

3 3 3 3 3 0 0 0

Year IV Technology) S.No. Course Code

Semester VII Subject

Branch: Chemical Technology (Food Periods L T 1 1 1 1 1 0 0 0 P 0 0 0 0 0 6 3 3 Evaluation Scheme Sessional Exam ESE CT TA Tota l 30 30 30 30 30 30 20 20 20 20 20 20 50 50 50 50 50 50 50 50 50 100 100 100 100 100 50

Theory 1 HCH-701 Equipment Design 2 HFT-701 Food Quality 3 HFT-702 Fruits,Vegetables & Plantation Products 4 HFT-703 Food Packaging 5 Open Elective* Nutritional Aspects of Foods Practical/Training/Project 7 HFT-751 Food Quality Lab 8 HFT-752 Industrial Training Report Presentation 9 HFT-753 Project (Dissertation) 10 HGP-701 G.P. * To be offered for other departments. Year IV Technology) S.No. Course Code Semester VIII Subject

3 3 3 3 3 0 0 0

Branch: Chemical Technology (Food Periods L T 1 1 1 1 1 P 0 0 0 0 0

Evaluation Scheme Sessional Exam ESE CT TA Tota l 30 30 30 30 30 20 20 20 20 20 50 50 50 50 50 100 100 100 100 100

Theory 1 2 3 4 5

HHU-801 HCH-801 HFT-801 HFT-802 (Branch Elective) HFT-011 HFT-012 HFT-013 HFT-014

Industrial Management Process Modeling and Simulation Technology of Animal Foods Food Safety & Food laws Speciality Foods Food Products and Process Development Food Processing Waste Management Rheological and Sensory Analysis of Foods Project Educational Tour G.P.

3 3 3 3 3

Practical/Training/Project 7 HFT-851 8 HFT-852 9 HGP-801

12

30

20

50 50 50

100

H.B.Technological Institute, Kanpur-02(U.P.)

B.Tech Chemical Technology (Food Technology) Departmental Subject Detailed Syllabus

HFT-301: INTRODUCTION TO FOOD TECHNOLOGY

L: T: P 3: 1: 0

Basic consideration: World food problems, Introduction to food chemistry, Basic knowledge of major Indian

crops, their total production, losses in storage and opportunity available for their processing to augment availability through out the year, Scope of food technology: Prerequisite and challenges, Desirable and
potentially undesirable food constituents and their importance. Basic Biology: Organization of living system, identifying characteristics, Bio-molecules and Cells, Plant and animal diversity Basic Biochemistry: Energy transformation in living cells, Bioenergetics, Metabolic pathways, Regulation and Control Basic Microbiology: Characterization, classification and identification of microorganisms, Microscopy, microorganisms: Morphology and Structure, Pure culture and cultural characteristics, Reproduction Growth and Cultivation, Control of microorganisms, Beneficial uses of microbes in foods. General principles of food

hygiene.
Book References: Author The Hindu C. Gopalan L.H. Mayer Kramner & Twigg Pelczar Title Agriculture Survey of India Nutritive value of Indian Foods Food Chemistry Quality control for Food Industry Microbiology

HFT-351: BASIC MICROBIOLOGY & FOOD ANALYSIS LAB

L: T: P 0: 0: 6

S. No. Name of the practical 1. Microscope its parts and utility in identification and differentiation of bacteria, yeast and mold. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Familiarization with Culture, Inoculation, Incubation and slide preparation etc Wet mount preparation and staining with basic dye. Preparation and sterilization of media and glass ware for microbial counts. Sampling requirements, procedures and methods. Determination of moisture content of foods by oven drying and distillation methods. Determination of Total and Acid insoluble ash content in foods. Determination of Crude fat content by solvent extraction methods in foods. Determination of crude Protein foods by Kjeldhal methods. Determination of reducing and total sugar content in foods. Determination of crude fibre content in foods. Determination of specific vitamin content of food such as ascorbic acid. carotenes etc. Chromatographic Separation and identification of sugars and amino acids. Determination of specific mineral contents in foods such as Calcium, Iron, Phosphorus, Chloride etc. Determination of specific Natural and/ or added Colouring Matters in foods. Determination of specific added food Preservatives in foods.

Book References 1. BIS and AOAC Methods of Food analysis. 2. Hand Book of analysis and quality control for fruit and Vegetable Products. IInd edition. Tata McGraw-Hill Publishing Company Ltd. New Delhi

HFT-401: FOOD MICROBIOLOGY

L: T: P 3: 1: 0 Incidence of microorganisms in foods, Microorganisms of importance in foods, Primary sources of contamination in foods, Intrinsic and Extrinsic parameters of foods that affect microbial growth, Food Spoilage, Causes of Food spoilage, Food Preservation. Principles underlying preservation of foods, Methods of food preservation, Fitness of foods, Determination of thermal resistance of bacterial spores, Radiation-resistant bacteria, Mechanism of action of antimicrobial agents. Contamination, spoilage and preservation of Fruit and Vegetable products, Milk and Milk products, Cereal products, Sugar products, , Meat products, Fish and Sea foods, Egg and Poultry products and other foods, Indicators of Food Safety and Quality, Microbiological Standards of foods. Food Poisoning and Food borne infections, Food Plant Sanitation, inspection and control, Personnel Hygiene, HACCP in Food Industry. Beneficial microorganisms and their utilization in Food Fermentation. Book references: Author James M. Jay Adams & M.O..Moss W. C. Frazier

Title Modern Food Microbiology Food Microbiology Food Microbiology

HFT-451: FOOD MICROBIOLOGY LAB

S. No. Name of the practical 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Micrometry and determination of size of deferent microbes. Simple and differential staining of microorganisms and their examination. Direct total, viable, and non-viable count of microorganisms in milk. Pure culture isolation techniques. Determination of Standard Plate Count (SPC) in natural and/or processed Microbiological examination of some selected natural and processed foods. Microbiological examination of potable water: Total and coliform count. Enumeration of coliform organism in some selected processed foods. Detection of Salmonella in foods. Determination of Phosphatase test in milk. foods. L: T: P 0: 0: 6

Book Reference: Author H. W. Selley Jr. and Paul J. Van. D. Roberts & M. Greenwood Title Microbes in action Practical Food microbiology IIIrd Edn., Blackwell Publishing Co.

HFT 501: FOOD CHEMISTRY

L: T: P 3: 1: 0

Water in Foods: Structure. Properties, Interactions, Water activity/Relative vapour pressure and molecular mobility in relation to food stability/Quality. Carbohydrates:Common Food Carbohydrates, Natural or Modified, Reaction leading to improvement/deterioration of food quality. Properties influencing the usefulness as an ingredient of formulated and processed foods Lipids: Common food lipids, Natural and Modified, Role and uses of lipids in foods, Natural and synthetic emulsifiers and antioxidant, Physical c onsistency of commercial fats, Reactions influencing quality of foods Nutritional aspects and safety of heated, oxidized, hydrogenated and irradiated fats. Proteins: Food proteins, nutritive value and its determination, De-naturation and its implication in foods, Chemical reactions and interactions of amino acids and proteins influencing the food quality/Safety, Functional properties of food proteins, Modification of food proteins in processing and storage and its implications. Vitamins, Minerals, Pigments and Flavours: Chemistry and stability of water and fat-soluble vitamins, Chemical properties and bioavailability of minerals, Natural pigments in foods and their retention in processed foods. Flavoring constituents in foods, Development of process and reaction flavour volatiles. Food additives, integrated approach to food chemistry.

Book references: Author O.R. Fennema Title Food chemistry

HFT- 502: FOOD BIOCHEMISTRY

L: T: P 3: 1: 0

Structure and composition of fruit and vegetables: Definition, cellular components, chemical composition and nutritional value. Physiology and biochemistry of fruit and vegetables: Post harvest handling, physiological development; growth, maturation and senescence, fruit ripening, physiology of respiration, effect and role of ethylene, biochemistry of respiration; aerobic and anaerobic metabolism, chemical changes during maturation. Control atmosphere storages, effect of temperature, water loss and humidity, methods for modifying carbon dioxide and oxygen concentration, physiological disorders: low temperature disorders, mineral deficiency disorders. Structure and growth of muscle, chemical and biochemical constitution of muscle, ante-mortem and post-mortem factors affecting quality of meat. Biochemical reactions leading to changes in composition, color, flavour and texture of meat. Application of enzymes in food processing: Endogenous enzymes and their role in modification of foods, enzyme added to foods during processing sources, conversions and specific applications. Book References: Author O.R.Fennema N.A.M.Eskinb R.H.H.Wills et al Title Food Chemistry Biochemistry of Foods Post Harvest: An introduction to the physiology and handling of fruits and vegetables

HFT- 551: FOOD CHEMISTRY LAB

L: T: P 0: 0: 6

S. No. Name of practical

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Analysis of water for potable and food purposes Moisture content in foods in relation to their stability Non-enzymatic browning reactions and its determinations Determination of rate/ extent of hydrolysis of sucrose/starch Determination of free fatty acid content in fats and oils Detection and estimation of oxidative rancidity in fats/oils Determination of heat stability of vitamin c Study of some reactions of proteins Study of some processing changes in proteins Study of some functional properties of proteins Detection / Estimation of some additives in foods Detection/Estimation of adulterants in some foods

Book References: 1. The chemical analysis of foods and food products, by Morris B. Jacobs, III Edition, CBS Publishers and distributors New Delhi. 2. 3. 4. ISI hand book of food analysis Hand book of analysis and quality control for fruit and vegetable products, by McGraw Hill Publishing Co. New Delhi. Official Method of analysis of AOAC

HFT- 552: FOOD BIOCHEMISTRY LAB

L: T: P 0: 0: 6

S. No. Name of Practical

1. 2. 3. 4. 5. 6. 7. 8. 9-13. Determination of enzyme activity and specific activity (Enzyme assay) Determination of effect of temperature on enzyme activity Determination of effect of pH on enzyme activity Determination of effect of substrate concentration on enzyme activity and estimation of Km. Estimation of enzymatic browning in a food Estimation of enhancement in an enzyme activity during ripening of a fruit Estimation of enhancement in an enzyme activity during sprouting of a grain Detection/ estimation of catalase and peroxidase activity in vegetable Application of enzymes: Amylase in hydrolysis of starch. Invertase in hydrolysis of sucrose. Protease in hydrolysis of protein Lipase in hydrolysis of fat. Cellulase and hemicellulase for dehulling of a grain,etc.

Book references: 1. 2. 3. An introduction to practical biochemistry by D.T.Plummer, III Ed. Tata McGraw Hill Publishing Co. New Delhi Principles of Enzymology for Food Science by J.R.Whitaker, Marcel Dekker Inc Methods in Enzymology by S.P.Colwick and N.O. Kaplan, Acadmic Press

HFT - 601: PRINCIPLES OF FOOD PRESERVATION

L: T: P 3: 1: 0 Aims and objectives of preservation of foods, Degree of perishability of unmodified foods, Causes of quality deterioration and spoilage of perishable foods, wastage of foods. Preservation of foods by low temperatures: Chilling temperatures: Consideration relating to storage of foods at chilling temperatures, Applications and procedures, Controlled and Modified atmosphere storage of foods, Post storage handling of foods. Freezing temperatures: Freezing process, Slow and fast freezing of foods and its consequence, other occurrences associated with freezing of foods. Technological aspects of pre freezing, Actual freezing, Frozen storage and thawing of foods. Preservation of foods by high temperatures: Basic concepts. Lethality requirement and assessing the adequacy of a thermal process. Blanching: functions, disadvantages and ways of minimizing them. Pasteurization: Batch and continuous. Commercial sterilization of foods: Conventional canning process, batch and continuous retards. Aseptic processing Preservation by water removal: Principles, Technological aspects and application of evaporative concentration process; Freeze concentration and membrane process for food concentrations. Principles, Technological aspects and application of drying and dehydration of foods, Cabinet, tunnel, belt, bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods. Principles, Technological aspects and application of sugar and salt, Antimicrobial agents, Biological agents, non ionizing and ionizing radiations in preservation of foods. Hurdle technology.

Book References Author O.R.Fennema V.Kyzlink James M.Jay Title Principles of Food science Principle of Food Preservation Modern Food Microbiology

HFT- 602: TRADITIONAL AND FERMENTED FOODS

L: T: P 3: 1 : 0

Indian traditional sweet, savory and snack food products: Sweetmeats, Namkins, Papads Idli and Dosa and instant mixes. Preparation and Maintenance of Bacterial, Yeast and Mold cultures for food fermentations. Lactic acid bacteria-activities and health-promoting effects. Mushrooms: Cultivation and preservation. Fermented Dairy Products:Cheeses,Curd and Yoghurt, Butter milk and the fermented milks. Spoilages and defects of fermented dairy products and their control. Fermented meat and fish products. Fermentative Production of Beer, Wines, Cider and Vinegar. Fermented Vegetables (Pickles). Production of Baker's Yeast, Microbial Proteins and fats, Food enzymes, and Food additives. Oriental fermented foods.

Book References: Author K.H. Steinkrus Sukumar De Prescott & Dunn L.E. Casida W.C. Frazier and D.C. Westhoff

Title Handbook of Indigenous Fermented Foods Outlines of Dairy Technology Industrial Microbiology Industrial Microbiology Food Microbiology

HFT- 603: CEREALS, PULSES

AND OILSEED PRODUCTS

L: T: P 3: 1: 0 Composition, Structure and Processing characteristic of Cereal grains, Legumes and oil harvest, Post processing practices for their safe storage. Parboiling and Milling of padd characteristics, Curing and aging of rice, Processed rice products. Wheat and its quality characteristics for milling into flour and semolina, Flour milling, Turbo grinding and air classification, Flour grades and their suitability for baking purposes, Assessment of flour quality and characteristics, Milling of Durum wheat, Macaroni products. Ingredients, Technology and quality parameters for baked products: Bread, Biscuits and cakes Breakfast cereals. Dry and Wet milling of corn, Starches and its conversion products, Malting of barley, Pearling of Millets, Milling of legume-pulses by traditional and improved processes. Processing of oil seeds for direct use and consumption, Oil and protein products. Processing of extracted oil refining, hydrogenation, interestrification. Processing of deoiled cake into protein concentrates and isolates, Textured protein, Functional protein preparations. Peanut butter, Margarine and Spread.

Book references: Author C.F.T.R.I. Mysore N.N.Potter S.A.Matz S.A.Matz Title Manuals on Rice and its Processing Food Science Cereal Technology Bakery Technology

HFT-651: FOOD PRESERVATION AND PROCESSING LAB

L: T: P

0: 0: 6 S. No. Name of practical 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Extension of shelf life/ preservation of foods by use of low temperature. Processing and preservation of Peas by use of high temperature. Preservation and processing of certain vegetables by drying and dehydration (water removal) Osmotic concentration/dehydration of certain fruits and vegetables using concentrated sugar and salts solutions (reduction in water activity) Preparation of Jam/Jelly and its preservation by sugar. Preparation of tomato puree/ketchup and its preservation by chemical preservatives. Preparation of fruit juice/pulp and its preservation by chemical preservatives/thermal processing. Preparation of cordials and squash as per FPO specification. Preparation of Bread/test baking. Pre-treatment and milling of legume-pulses / dehulling of oil seeds.

11-14. Preparation of certain baked products Buns, Biscuits, Cookies, Cakes Pizza etc.

Book References: Author G.Lal, G.S.Siddappa & G.L.Tondan S.C.Dubey E.J.Pyler Title Preservation of Fruits and Vegetables Basic Baking: Science and Craft Baking Science and Technology

HFT-652: TRADITIONAL AND FERMENTED FOOD LAB

L: T: P 0: 0: 3 S. No. Name of practical 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Preparation of Khoa and its texture profile analysis. Osmotic cum freeze drying of mushroom. Preparation of curd and its texture profile analysis. Determination of proteolytic activity of lactic acid bacteria. Preparation and quality assessment of potato chips. Preparation and quality assessment of Namkeen. Preparation of Paneer and its texture profile analysis. Preparation of flavoured milk/whey beverages. Preparation and quality assessment of Pickles. Preparation and quality assessment of Sauerkraut. Preparation of oriental fermented foods. Studies on effect of granule size on texture profile of Idli.

Book references: Author Sukumar De Prescott & Dunn Nduka Okafor Title Outlines of Dairy Technology Industrial Microbiology Modern Industrial Microbiology and Biotechnology Potato:Science and Technology

HFT-652: SEMINAR
L: T: P 0: 0: 3
The student will be required to prepare and deliver a seminar as well as submit a written report on the topic assigned to him/her

HFT-701: FOOD QUALITY

L: T: P 3: 1: 0

Ways of describing of Food Quality, Quality control and Quality Assurance functions. Total Quality Control (TQC) and the role of management/ TQM.. Statistical quality control. Quality costs., Analysis and Interpretation of sensory scores. Application of sensory evaluation in Quality Management of foods. Instrumental measurements of sensory attribute of foods: Appearance, color, volume, density and specific gravity, Rheological and textural characteristics . Texture profile analysis. Correlation between instrumental and Sensory analysis of food quality attributes. Nutritional Quality of foods and its assessments: Food proteins (Digestibility, Biological value, NPU, PER), Modifications of foods constituents due to processing and storage and their nutritional implications.

Book References: Author J.M.DeMan Y.Pomeranz M.A. Amerine Title Rheology and Texture in Food Quality Food Analysis : Theory and practice IS: 6273 (Part-1& Part-2) Principles of Sensory Analysis of Food

HFT -702: FRUITS, VEGETABLES AND PLANTATION PRODUCTS

L: T: P 3: 1: 0

Post harvest handling including controlled and modified storage. Techniques of processing and preservation of fruits and vegetables by refrigeration and freezing, canning and bottling, drying and dehydration Technology of fruits and vegetable products: Juices and pulps, Concentrates and powders, Squashes and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized fruits. Tomato products: Puree, Paste, Ketchup, Sauce and soup. Chutneys, pickles and other products. Composition, Structure and characteristics of cashew nut and other dry fruits. Spices: Composition, Structure and characteristics. Preservation and processing of major and minor spices of India; whole spice, Spice powder, Paste and extracts, Spice oils and oleoresins. Composition, Production and processing of Tealeaves: Black tea, Green tea and Oolong tea. Instant tea. Production and processing of coffee cherries by wet and dry methods to obtain coffee beans, grinding, storage and preparation of brew, Soluble/Instant coffee, Use of chicory in coffee, decaffeinated coffee. Production, processing and chemical composition of cocoa beans. Cocoa Processes: Cleaning, roasting, alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa powder. Manufacturing process for chocolate: Ingredients, Mixing, Refining, Conching, Tempering, Moulding etc. to obtain chocolate slabs, chocolate bars. Enrobed and other confectionary products.

Book References: Author G. Lal, G.S. Siddappa and G.L.Tondan & G.L. Tandon B.L. Amla B. Shrilakshimi Bernard. W. Minifie R.H.H. Wills et.al. Title Preservation of fruits & vegetables. Food Industry. Food Science. Chocolate, Cocoa Technology. and Confectionary: Science and

An introduction to the Post-harvest physiology and handling of fruits and vegetables.

HFT-703: FOOD PACKAGING

L: T: P 3: 1: 0 Basic Concepts: Concept of packaging, Functions of a Food Package, Package development factors and Food package development. Aseptic Packaging. Newer trends. Cellulosic and Polymeric packaging materials and forms: Food grade polymeric packaging materials, Rigid plastic packages. Films: Oriented, Co-extruded, Laminates and Metallised; Cellophane, Olefins, Polyamides, Polyesters, PVC, PVDC, PVA, Inomers, Copolymers, Polycarbonates, Phenoxy, Acrylic and Polyurethane. Their mechanical sealing and barrier properties. Glass and Metal containers: Glass: Composition, Properties, Bottle making and Closures for glass containers. Metal: Bulk containers, Tin-plate containers, Tin free steel containers, Aluminium containers, Latest development in metal cans and protective lacquers. Food product characteristics and package requirement, Selection of materials, Forms, Machinery and methods for fresh produce (Fruits, Vegetables, Egg, Meat and Fish), Edible oils and Fats, Spice and spice products, Processed products (Fruit & Vegetable, Cereal & Pulse, Dairy, Confectionary & Snacks, Meat & Marine products). Package printing, Packaging Laws and Regulations, Evaluation of food packaging materials and package performance.

Book References: Author M. Mahadeviah and R.V. Gowramma S. Saclarow and R.C. Griffin Trends in Food Science & Technology

Title Food Packaging Materials Principles of Food Packaging Proceedings of IFCON-1988

HOE-40: NUTRITIONAL ASPECTS OF NATURAL & PROCESSED FOODS

L: T: P 3: 1: 0

Food and its functions, Role of nutrients, Effects of deficient or excess intake of the individual essential nutrients. Recommended Dietary Intakes (RDI) and its uses. Factors affecting nutritional requirement of an individual. Composition of Foods: General and Specific for different foods of plant and animal origin. General causes. of loss, of nutrients. Nutritional changes during processing & storage and their implications. Potentially undesirable constituents in foods. Restoration, Enrichment, Fortification and Supplementation of foods. Digestion, Absorption and Metabolism of food in human body. Balanced diets for normal individuals. Therapeutic diets for people suffering from various ailments and disorders. Functional foods. Assessment of calorific value and nutritional quality of natural and processed foods by chemical and biological means. Sensory qualities and acceptability of foods.

Book References: 1. Dietetics' by B. Srilakshmi, H' edn., New Age International (P)Ltd.New Delhi. 2. Nutrition and Dietetics' by Shubhangini A. Joshi, Tata McGrawHill Co.Ltd 3. Nutritive Value of Indian Foods' by C. Gopalan, B.V. Ramasastri and S.C.Balasubramanian; NIN, Hyderabad, ICMR, New Delhi. 4. Food Chemistry' by O.R. Fennema, 2' edn. Marcel Dekkar Inc. 5. Basic Nutrition in Health & Disease by P. S. Howe, W.B. Saunders Company London.

HFT-751: FOOD QUALITY EVALUATION LAB

L: T: P 0: 0: 3 1. Sensitivity tests (Threshold/Dilution) to measure individual ability for sensory analysis. 2-3. Difference tests to evaluate qualitative and' quantitative differences and/or preference between test products. 4-5. Assessment of quality of wheat flour (Water Absorption Power, Gluten Content, Sedimentation Value etc.). 6. Evaluation of quality of Bakery Products: Bread, Biscuits, Cakes etc. 7-8. Evaluation of quality of Dairy Products: Over ran and fat content in IceCream, Specific gravity of Milks etc. 9-10. Assessment of quality of Fruit & Vegetable Products: Tomato Products, Jam, Jelly, Marmalades, Squashes& Cordials, Canned Products. 11-12.Assessment of Quality of Beverages: Tea & Coffee, Carbonated and RTS Beverages.

Book References: Author BIS Specifications Morris B. Jacobs S. Ranganna

Title The Chemical Analysis of Foods & Food Products Hand Book of Analysis and Quality Control for Fruit & Vegetable ProductsOfficial Method of Analysis of AOAC

HFT-752: PROJECT
L: T: P 3: 1: 0 The student (s) will be required to search literature pertaining to design of an equipment / processing of a food commodity / production of food product, comprehend it and prepare a report for assessment.

HFT-753: INDUSTRIAL TRAINING

L: T: P 0: 0: 3 The student(s) will be required to undertake training in the food industry after III B. Tech.VI semester for a specified period and submit its report after completion for evaluation and oral examination in the VII semester of his studies in Final B.Tech.

HFT-801: TECHNOLOGY OF ANIMAL FOODS

L: T: P 3: 1: 0

Fluid Milk: Composition of milk and factor affecting it. Physico-chemical characteristics of milk and milk constituents. Production and collection , cooling and transportation of milk. Packaging storage and distribution of pasteurized milk.: Whole, Standardized, Toned, Double toned and skim milk. Test for milk quality and Adulteration. UHT processed milk, flavoured, Sterilized milk. Cleaning and sanitization of dairy equipments Definition, Classification, Composition and physico-chemical properties of cream. Production processes and quality control. Butter: Definition, Classification, Composition and methods of manufacture, Packaging and storage. Butter oil/Ghee. Ice cream: Definition, Classification and Composition, Constituents and their role. Preparation of mixes and freezing of Ice cream, Overrun, Judging, Grading, and defects of Ice cream. Evaporated and Condensed milk: Method of manufacture, Packaging and storage. Defects, Causes, and prevention. Roller and Spray Drying of milk solids. Instantization. Flow ability, Dustiness, Reconstituability, Dispersability, Wet ability, Sink ability and appearance of milk powders. Manufacture of casein, Whey protein, Lactose from milk or use in formulated foods. Scienctific slaughtering, Tendering and curing of meat, Beef Mutton, Pork Sausages and other meat products. Catch, Handling and transportation of fish. Fish spoilage, Processing, Preservation of fish, Shell fish and other sea foods. Poultry processing, Canning of poultry products. Physical, Chemical Nutritional and Functional characteristics of Egg. Causes of deterioration of quality of egg, Preservation and Processing of Egg. Manufacturing of egg white, Egg yolk and Whole Egg solids/powder. Book References: Author H.V.Athortone N.Warner Sukumar De R.A.Lawrie G.J.Mountney B.Srilakshmi

Title Chemistry and testing of dairy products Principles of dairy processing Outlines of dairy technology Meat Science. Poultry Products Technology Food Science

HFT-802: FOOD SAFETY & FOOD LAWS

L: T: P 3: 1: 0

Safety: Operational sense of food safety, Potential Food derived health hazard:Microbial contamination, Nutritional Imbalance. Pesticide residues, Environmental Contamination,Naturally occurring compounds and permitted food additives. Consumer awareness about food safety, Safety of various food categories: Fruits

and vegetables, Milk and milk products, Meat, Fish & Sea Foods, Egg and Poultry
Obligatory standards and Specifications for in-process and finished food product. Food safety and standards Act and its rules.

Food safety and Hygiene. HACCP Systems: General standards for contaminants and toxins in foods, General principles for the use of food additives in foods, Analysis of pesticide residues.
Testing food for its safety.

Book References: Author Y.Pomeranz

Title Food Analysis : Theory and practice IS: 6273 (Part-1& Part-2) www.foodsafetyindia.nic.in BIS Specifications Agmark Specifications

ELECTIVE HFT-011: SPECIALITY FOODS

Infant and baby foods, Adolescent / Teen-age foods, Geriatric foods, Foods for pregnant ladies and nursing mothers. Functional foods and Probiotics. Foods / Diets in metabolic disorders and disturbances. Foods and Diets recommended and restricted in Gastrointestinal disorders; Fever and Infection; Liver, gallbladder and pancreatic disturbances. Foods and Diets recommended and restricted in blood, circulatory and Cardiac diseases; urinary and Musculoskeletal diseases. Allergies. Beneficial Effects of Spices, gamma-linolenic acid, Spirulina, antioxidants and other food constituents. New Developments. Book References: Author Benzamin T. Burton Shubhangini A. Joshi B. Srilakshmi Arnold E. Bender AFST(I) & CFTRI Periodicals by AFST(I), CFTRI P. S. Howe, W.B. Saunders

Title Human Nutrition Nutrition and Dietetics Dietetics Nutrition and Dietetic foods Proceedings of IFCON 98 Indian Food Industry Basic Nutrition in Health & Disease

HFT-012: FOOD PRODUCT AND PROCESS DEVELOPMENT

Innovation and product development concept. Generation of ideas. Desk Research. Screening/ appraisal of initial ideas. Detailed study of product, process and market, Planning and developmental activities and evaluating them. Development of prototype product and its testing for acceptance. Development of process and planning for production trials. Planning the test market. Actual production trials and test marketing. Evaluation of test results. Launching of the product. Advertising and marketing plans. Suggestions for improving success.

Book References: Author Chicago: Arlington

Title Food Product Development

HFT-013: FOOD PROCESSING WASTE MANAGEMENT

Basic considerations: Standards for emission or discharge of environmental pollutants from food processing

Industries as per the updated provision of Environment (Protection) Act, 1986. Elements of importance in the efficient management of food processing wastes. Characterization and utilization of by-products from Cereal Pulses, Oilseeds, Fruits and vegetables, Plantation products, Fermented foods, Milk, Fish, Meat, Egg and poultry processing industries. Characterization of food Industry effluents, Physical an chemical parameters, Oxygen demands and their interrelationships, Residues (solids), Fats, Oils and grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of food industry effluent, Screening, Sedimentation Floatation as pre - and primary reactants. Biological oxidations: Objects, Organisms, Reactions, Oxygen requirements, Aeration devices Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological cont caters and their Variations and advanced modifications. Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: activated carbon adsorption, Ion-exchange electro-dialysis and magnetic separation. Chemical oxidations and treatment Coagulation and flocculation. Disinfection. Handling disposal of sludge.

Book References: Author J.H. Green AFST(I) & CFTRI

Title Food Processing Waste Management Environment (Protection) Act Proceedings of the Symposium on By-products From food Industries: Utilization and Disposal

HFT-014: RHEOLOGICAL AND SENSORY ANALYSIS OF FOODS

L: T: P 3: 1: 0 Mechanical properties of foods. Mechanical models to visualise behaviour of foods. Basic and applied rheological considerations and their application to foods. Food Microstructure and its study by light, Scanning and Transmission Electron microscopy. Implications of micro-structure in determining mechanical and sensory characteristics of foods.

Requirement of test systems for measuring food texture. Types of texture Instrument and their operating mechanisms, Calibration, Performance of test and measurements of test parameters. Interpretation of test results. Textural properties of fruits & vegetables; Dough, Pasta and Baked products; dairy products; Meat; Fat and fat products; and their instrumental Measurements. Rheology of chocolate, Textural characteristics of food emulsions, Functions of emulsifiers in relation to food texture, Sensory measurement of food texture and texture profile.

Book References: Author

Title

HFT-851: PROJECT
L: T: P 0: 0: 12

The student (s) will be required to prepare a detailed project report on fabrication of an equipment /establishment of a plant for processing of a food commodity for production of food product(s) with complete lay-out and economic analysis for assessment.

HFT-852: EDUCATIONAL TOUR

Students will be taken for the visit of Industrial / Research organization, in their field of specialization, during the vacation period.

ld of

H.B.Technological Institute, Kanpur-02 (U.P.) M.Tech Chemical Technology (Food Technology) Structure and Evaluation Scheme (w.e.f. 2010-11) Recommended by BOS S. Course No. Code 1 PCH103 PFT -101 PFT-102 Elective -I PFT-103 PFT-104 PFT-105 PMA101 Subject Advanced Mathematics & Statistical design of Experiments Advances in Food Technology-I Engineering Properties of Foods Post-harvest/Pre processing Quantified Operations Food Industry Waste Management Fundamentals of Food Technology* Engineering Mathematics** Total 600 I Semester Periods Evaluation Scheme L T P Sessionals CT Attendance TA 3 1 0 30 10 10 Subject Total 150

Examination Total 50 100

2 3 4

3 3 3

1 1 1

0 30 0 30 0 30

10 10 10

10 10 10

50 50 50

100 100 100

150 150 150

1 4 0 200 400 2 * Only for students other than Food Engineering &Technology background. ** Only for students of M.Sc (chemistry) biology background. S. Course No Code . 1 2 3 4 PFT-201 PFT-202 PFT-203 ElectiveSubject II Semester Periods Evaluation Scheme L T P Sessionals CT Food Process Engineering Food Safety & Quality Assurance Advances in Food Technology-II 3 3 3 3 1 1 1 1 0 0 0 0 30 30 30 30 Attendanc e 10 10 10 10 TA Tota l 10 50 10 10 10 50 50 50

Subject Total Examinatio n 100 100 100 100 150 150 150 150

II PFT-204

5.

Applications of Biotechnological Tools in Food Analysis PFT-205 Advances in Food PackagingTechnologi PFT-206 es Frozen Food & Cold PFT-207 Chain Management Nutraceutical & Functional Foods PFT-208 Food Technology (N.C.*) Lab Total * Non Credit Course S. No . 1 2 Course Code Subject

0 12

0 4

6 6

200

400

600

III Semester Periods Evaluation Scheme L T P Sessionals CT Attendanc TA e 10 10 10 10 Total 50 50

Examinatio n 100 100

PCH-301 ElectiveIII PFT-301

Modelling & Simulation of Chemical Engineering Systems

3 1 3 1

0 0

30 30

Novel Techniques in Food Processing & PFT-302 Preservation Computer Applications in PFT-303 Food ProcessingTechnology Rheological Properties and Microstructure of Foods 3 PFT-304 Project - 8 Dissertation* 4 PFT-305 Seminar - 2 Total 6 12 *dissertation to continue in fourth semester.

50 100 250

200

S. Course No. Code 1 PFT-401

Subject Research Project Total

IV Semester Periods Evaluation Scheme L T P Sessionals CT Attendance TA - - 1 8 - - 1 8

Examination Total 150 150 200 200

Su To

35

35

Grand Total: 2000

H.B.Technological Institute, Kanpur-02 (U.P.) M.Tech Chemical Technology (Food Technology) Detailed Syllabus (w.e.f. 2010-11) Recommended by BOS I Semester
PCH-103: Advanced Mathematics & Statistical design of Experiments PFT-101: Advances in Food Technology-I
Desirable and undesirable food constituents, Analytical approach to food chemistry, chemical/biochemical reactions and physical changes occurring during transportation storage & processing in foods and their implications on quality, permitted food additives and their rational. Application of enzymes in food processing. Recent trends in milling operations for cereals and pulses. Advances in baking technology. Advances in extruded and other ready to eat food products eg.Roasted toasted and fried products, Instant ready to use formulations.
Advances in Processing of oilseeds for oil and protein products. Recent trends in fruits and vegetables preservation and processing techniques. Advances in plantation products eg. Tea, coffee and cocoa. Spices storage and their processing.

PFT-102: Engineering Properties of Foods

Mass-Volume-AreaRelated Properties of Foods, Mechanical Properties of foods: Relationship between stress compression and deformation of foods, hydrodynamics and aerodynamics properties of foods Thermal Properties of Foods: Specific heat. thermal conductivity, thermal diffusivity and glass transition temp and its relation with water activity.. Electrical Conductivity and Dielectric Properties of Foods: Optical Properties of foods

PFT-103: Post harvest/Pre Processing Quantified Operations

Factors affecting shelf life of unmodified foods, Storage quality attributes of stored produce. Causes of wastes and pretreatments for minimizing losses during storage . Crop drying principles and methods. Grain storage, principle and structures. Design of storage bins. Pretreatments

for low temperature storage of foods. Chilling operations for tissue and non-tissue foods, Post harvest changes in fruits and vegetables. Low temperature storage of foods.CAS/MAS technology; Design and operation of cold storage.

PFT-104: Food Industry Waste Management

Standards for emission or discharge of environmental pollutants from food processing Industries as per Environment (Protection) Act, 1986. Elements of importance in the efficient management of food processing wastes. Characterization and utilization of by-products from Cereal Pulses, Oilseeds, Fruits and vegetables, Plantation products, Fermented foods, Milk, Fish, Meat, Egg and poultry processing industries. Characterization of food Industry effluents, Physical and chemical parameters, Oxygen demands and their inter relationships, Residues (solids), Fats, Oils and grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of food industry effluent, Screening, Sedimentation Floatation as pre - and primary reactants. Biological oxidations: Objects, Organisms, Reactions, Oxygen requirements, Aeration devices Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological contactors and their Variations and advanced modifications. Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: activated carbon adsorption, Ion-exchange electro-dialysis and magnetic separation. Chemical oxidations and treatment Coagulation and flocculation. Disinfection. Handling disposal of sludge

PFT-105: Fundamentals of Food Technology

Composition: Chemical constituents of foods: Desirable and Potentially undesirable food constituents and their importance. Recommended Dietary Allowances (RDA). Carbohydrates: Classes, Nomenclature and structure. Dietary utilization and disturbances Lipids: Definition, Classification and structure: Fatty acids composition of natural lipids of plants and animal origin, Essential fatty acids. Role and use of natural lipids and tailor made fats in foods. Protein: Physico-chemical properties of amino acids, peptides and proteins, structure -function relationship of proteins, Essential Amino acids. Quality: Basic concepts. Nutritional and sensory attributes and their assessments, causes of undesirable changes leading to quality deterioration in foods and their implications. Determination of probable cause(s) of observed quality change in foods.

PMA-101: Engineering Mathematics

Matrix and vector algebra with applications, numerical solution of algebraic and transcendental equations, interpolation, differentiation and numerical differentiation, integration and numerical integeration, curve fitting, regression and correlation analysis, statistical quality control, design of experiments, flow charts, algorithms and C/C++ programs of the above numerical/statistical methods.

II Semester PFT-201: Food Process Engineering

Material and energy balance in various food processing operations, such as dilution, concentration and dehydration. Calculation pertaining to heat transfer and flow properties of liquid foods in transportation and processing, kinetics of chemical and biochemical

reaction in foods, thermal sterilization of foods, refrigeration requirements in storage and transportation of food extraction, separation , concentration and dehydration of foods.

PFT-202: Food Safety & Quality Assurance

Food Acts and Legislations, Concepts and trends in food legislation. International and federal
standards: Codex alimentarious,ISO series, food safety in USA. Legislation in Europe: Directives of the official journal of the EU,council regulations, food legislation in UK. Regulating methods for food analysis, case studies. Enforcers of Food Laws Approval Process for Food Additives Nutritional Labeling. Food safety authority of India, Act and rules.

Prominent food derived hazards, tolerance limit monitoring and control, food standards HACCP for microbial safety and for prevention of foreign materials in foods, adulteration. Food related hazards & risk management Good Manufacturing Practices (Code of
GMP), Fair Packaging and Labeling Act (1966), International Food Standards, Requirement and procedure for ISO certification.

PFT-203 : Advances in Food Technology-II

Advances in processing of milk & milk products Recent trends in milk procurement strategies and operation, Plate-form test and segregation of sweet and sour milk. Modern processing of fluid milk and distribution network. Technology of other dairy products. By-product utilization. Recent trends in processing of meat and meat Products in India. Chemical composition and microscopic structure of meat. Pre-mortem and post mortem changes influencing the quality of meat. Modern slaughter house management and by-product utilization. Advances in technology of marine products. Structure composition nutritive value and functional properties of eggs. Preservation of egg and processing for egg products.

PFT-204: Application of Biotechnological Tools in Food Analysis

Introduction: concept of biotechnology , history, Old Vs new biotechnology, different food borne pathogens Genetic engineering: concept , different vector systems used in gene cloning, Gene Cloning procedure: Isolation of DNA fragment, joining to vector, expression and selector of recombinant with suitable examples, DNA fingerprinting, Method of DNA finger printing, identification techniques practical application Polymerase chain reaction; Introduction and principle process of PCR, Development of a PCR assay, PCR optimization, Practical modification to the PCR techn8iques , advantages and disadvantages, applications, application of PCR in the detection of different pathogen species, MPCR analysis. ELISA : Concept of antigen and antibody, ELISA, types of ELISA, Method , ELISA kits, applications in food and agriculture. Immunoassay kits: types of immunoassays, principles of detection of kits, monoclonal antibodies , antigen, antibody, nomenclature, production of monoclonal antibodies In vitro and In vivo, merits and demerits, application in food industries.

Biosensors : Types of biosensors- Calorometric, potentiometric, Amperometric, Optical, Piezoelectric, Immunosensors, principle of detection, application, biosensors in food analysis.

PFT-205: Advances in Food Packaging Technologies

Primary and secondary functions of a package.Product characteristics and protection required through packaging. Packaging materials: Physico-machanical, optical ,thermal and barrier properties, cost consideration and disposibility. Technologies for novel packaging materials for active packaging, biodegradable packaging, edible packaging and nano packaging materials. Tailoring of packaging materials. Thermal processing, aseptic packaging lines and retortable pouches. Microwaveoveneable packaging materials

PFT-206: Frozen Foods and Cold Chain Management

Fundamentals of freezing: Glass transition in frozen foods and biomaterial, microbiology of frozen foods, thermo-physical properties of frozen foods, Freezing load and freezing time calculations, Innovation in freezing process Facilities for the cold chain: freezing methods and equipment, cold store design and maintenance, transportation of frozen foods, retail display equipment and management, household refrigerators and freezers, monitoring and control of the cold chain. Quality and Safety of Frozen Foods: Quality and Safety of frozen meat and meat product, Quality and safety of frozen poultry and poultry products, Safety and quality fish, Shellfish and related products, Quality and safety of frozen vegetables, fruits, dairy products, ready meads , bakery products, Eggs and eggs products. Monitoring and measuring techniques for quality and safety: Chemical measurements, sensory analysis of frozen foods, Food borne illnesses and detection of pathogenic microorganisms, self life prediction of frozen foods. Packging of frozen foods: Introduction to frozen food packaging, plastic packaging of frozen foods, paper and card packaging of frozen foods, Packaging of frozen foods with other materials, Packaging machinery.

PFT-207: Nutraceutical & Functional Foods

Defining nutraceuticals and functional foods, mature, type and scope. Nutraceuticals and functional food s applications and their health benefits, classification based on chemical and biochemical nature with suitable and relevant descriptions. Nutraceuticals for specific situation such as cancer heart dieases, stress, Osteoartehritis, hypertension etc. Antioxidants and other phytochemicals, isoflavones, lycopenes, their role in nuraceuticals and functional foods, diatery fibers anf complex carbohydrates as functional food ingredients. Protein as a functional food ingredients probiotic foods and their functional role herbs as functional, health promoting activity of common herbs. Cerals products as functional foods- Oats, Wheat bran, rice bran etc.

Functional vegetable products, oil seeds and sea foods. Coffee, tea and other beverages as functional foods/ drinks and their protective effects Effects of processing and storage and interaction of various environmental factors on the potentials of such foods. Marketing and regulatory issues for functional foods and nutraceuticals Recent developments and advances in the area of nutraceuticals and functional foods.

PFT-208: Food Technology Lab (Non Credit Course)

1. To determine nutritive value of food material by use of Bomb Calorimter. 2. To characterize the type of fluids using viscometer. 3. To determine TPA of given food sample. 4. GRAM staining of bacteria. 5. Determination of sulphur dioxide in processed foods. 6. To determine gluten content and sedimentation value of wheat flour. 7. To determine the surface heat transfer coefficient of food sample. 8. Freeze drying of vegetables/fruits. 9. Preparation of tomato based products. 10. Preparation of bread/biscuit/cake.

III Semester PCH-301: Modeling & Simulation of Chemical Process Systems PFT-301 : Noval Techniques in Food Processing & Preservation
Membrane Technology, membrane processing technology of liquid foods ,different membrane modules, types of membrane 1G to 3G. Factors affecting flux and related equations, application of membrane in food processing & preservation Theoretical concept of super critical extraction process, equipment used and its application in food processing & preservation. Theoretical concept of high pressure technology equipment used and its application in food processing & preservation. Theoretical concept of Microwave and radio frequency technology equipment used and its application in food processing & preservation Theoretical concept of ohmic heating, pulse heating and infrared heating technology and X-rays techniques, equipment used and its application in food processing & preservation. Theoretical concept of ultrasound/sonication technology, equipment used and its application in food processing & preservation. Hurdle technology its concept and application in food preservation.

PFT-302: Computer Application in Food Processing Technology

Modelling and Simulation : Fundamentals of modeling and simulation; definition of basic terms like system, entity attribute, activity, state of system, system environment; categories of system, stochastic activities; Different steps for modulation and simulation,

Types of model;s advantages of modulation and simulation, disadvantages of modulation; Monte Carlo Method of random simulation, Application areas of simulation. Computer programmes, flow charts and algorithms of some numerical methods: Numerical methods solving for transcendental model equations; iterative convergence method, deivation and algorithms of bisectional method method or intermediate value therem; False position or Regula Falsi method; Newton Raphson method, convergence of Newton Raphson method, generalized Newtons method for multiple roots, sacant method, Convergence of secent method; Iterative or method of successive approximation; Introduction to numerical integration, trapezoidal rule, Simpson 1/3 rd rule, truncation error in trapezoidal rule, Simpsons 1/3 rd rule. Solution of ordinary differential equation model: Picard, Taylors series method. Eulers method, Modified Eulers method, First order, third and fourth order Runga Kutta method. Solution of partial differential equations models: Differential laplace, parabolic and hyperbolic equation, Finite difference method, graphical menthod, Bender-Schmidt method. Optimization : Introduction, optimization theory, optimization methods, Graphical and numerical methods of optimization, unconstrained optimization, Constrained optimization, Programming optimization, experimental optimization, Response surface methodology (RSM). Modelling and Simulation of some food engineering operations : Thermal processing, convection dehydration, osmotic dehydration, spraydrying, Freeze drying, Freezing Process; deep fat frying; extrusion process; filtration processes; membrane separation; distillation and extraction processes. Instrumentation and Process Control: Concept of process control computer based data acquisition and process control Artificuial neural network and Fuzzy logic : Concepts of artificial neural network, Application of Fuzzy logic and ANN in food processing.

PFT-303: Rheological Properties & Microstructure of Foods

Texture classification, relation of food texture with structure & rheology.Principles and practices of objective texture measurements , viscosity measurement.Sensory methods of texture and viscosity measurements and their correlation.Rheological properties of foods.mathematical models and their application for non newtonian fluids.Recent advances in textural, rheological and viscoelastic characteristics of foods and their associated mathematical models

PFT-304: Project Dissertation PFT-305: Semina IV Semester PFT-401: Research Project