Professional Documents
Culture Documents
)
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
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
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
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
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
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
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
12
30
20
50 50 50
100
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
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
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.
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.
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
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
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
Book References Author O.R.Fennema V.Kyzlink James M.Jay Title Principles of Food science Principle of Food Preservation Modern Food Microbiology
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
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
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
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
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
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
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
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.
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.
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
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.
Title Food Analysis : Theory and practice IS: 6273 (Part-1& Part-2) www.foodsafetyindia.nic.in BIS Specifications Agmark Specifications
Title Human Nutrition Nutrition and Dietetics Dietetics Nutrition and Dietetic foods Proceedings of IFCON 98 Indian Food Industry Basic Nutrition in Health & Disease
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.
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.
Title Food Processing Waste Management Environment (Protection) Act Proceedings of the Symposium on By-products From food Industries: Utilization and Disposal
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.
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.
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
2 3 4
3 3 3
1 1 1
0 30 0 30 0 30
10 10 10
10 10 10
50 50 50
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
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
Su To
35
35
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.
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.
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
reaction in foods, thermal sterilization of foods, refrigeration requirements in storage and transportation of food extraction, separation , concentration and dehydration of foods.
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.
Biosensors : Types of biosensors- Calorometric, potentiometric, Amperometric, Optical, Piezoelectric, Immunosensors, principle of detection, application, biosensors in food analysis.
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.
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.
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.