CurriculumstructureofB - Tech 13-14batch Finalapproved09!08!2013

B.Tech.
(FTM) Curriculum
CURRICULUM STRUCTURE AND DETAILED

SYLLABI
of
BACHELOR OF TECHNOLOGY
(Food Technology and Management)
National Institute of Food Technology

Entrepreneurship and Management (NIFTEM)
Kundli, Sonepat
Developed by
Dr. Vijendra Mishra (Convenor)

Dr. Pramod Rai/ Er. Vinkel Arora
Dr. Anupama Panghal
Dr. Tripti Agarwal
Dr. Vijay Kumar
Dr. Rakhi Singh
B.Tech. (FTM) Curriculum
CURRICULUM STRUCTURE
Curriculum Structure of B.Tech. (Food Technology and Management)
FIRST SEMESTER
Course Title L T P Credit Contact
No. hours
AES 111 Introduction to Agri-Practices 2 0 1 3 3
AES 112 Village Adoption 2 0 1 3 3
BAS 111 Mathematics 2 1 0 3 3
BAS 112 Basic Chemistry 3 0 2 4 5
BAS 113 Physics 3 0 2 4 5
ENG 111 Engineering Graphics 1 0 2 2 3
ENG 112 Basic Electrical Engineering 3 0 2 4 5
FBM 111 Communication Skills and Personality 3 0 0 3 3
Development
FBM 112 Foundations of Management 3 0 0 3 3
TOTAL 22 1 10 29 33
BAS 100 Introduction to Biosciences* (Deficiency 3 0 0 3 3

course)
( *Students who have not studied biology at qualifying examination level will compulsorily undergo
this course. Grades will be awarded as satisfactory (S) and unsatisfactory (US))
SECOND SEMESTER
Course No. Title L T P Credit Contact
hours
AES 121 Environmental Studies 4 0 0 4 4
AES 122 Village Adoption 0 0 3 3 -
BAS 121 Biochemistry 3 0 2 4 5
ENG 121 Mechanical Engineering 3 0 2 4 5
ENG 122 Electronic Engineering 3 0 2 4 5
ENG 123 Engineering Workshop 1 0 2 2 3
ENG 124 Engineering Properties of Food 2 0 2 3 4
Materials
FBM 121 Basics of Finance and 3 0 0 3 3
accounting
FBM 122 Business Environment 2 0 0 2 2
FBM 123 Organisational Behaviour 3 0 0 3 3
TOTAL 24 0 13 32 34
Comprehensive Viva Voce$
$ Students will have to appear n comprehensive viva voce for all courses undergone till this
semester. Evaluation will be Satisfactory (S)/Unsatisfactory.
THIRD SEMESTER
Course Title L T P Credit Contact
No. hours
BAS 211 General Microbiology 3 0 2 4 5
BAS 212 Computer Programming and IT 2 0 2 3 4
applications
ENG 211 Food Engineering I 3 0 2 4 5
ENG 212 Refrigeration and Cold Chain 2 0 2 3 4
FBM 211 Entrepreneurship Development 3 0 0 3 3
FBM 212 Managerial Economics and 3 0 0 3 3
public policy
FST 211 Food Chemistry 3 0 2 4 5
FST 212 Human Nutrition 2 0 2 3 4
FST 213 Principles of Food preservation 2 0 0 2 2
and processing
TOTAL 23 0 14 31 32
FOURTH SEMESTER
hours
BAS 221 Statistics for Food Science 2 0 2 3 3
ENG 221 Food Engineering II 3 0 2 4 5
FBM 221 Food Supply Chain 3 0 0 3 3
Management
FBM 222 Food Marketing 3 0 0 3 3
FST 221 Fruits & Vegetable Processing 3 0 3 5 6
Technology
FST 222 Milk Processing Technology 3 0 3 5 6
FST 223 Cereals, pulses & oilseeds 3 0 3 5 6
Technology
TOTAL 20 0 16 31 32
FIFTH SEMESTER
hours
BAS 311 Methods of Food analysis 2 0 3 4 5
ENG 311 Food Engineering III 3 0 2 4 5
ENG 312 Energy utilization in Food 3 0 0 3 3
Industry
FBM 311 Business Laws 3 0 0 3 3
FBM 312 Business Strategy 3 0 0 3 3
FBM 313 Financial Management 3 0 0 3 3
FST 311 Bakery and Confectionery 2 0 3 4 5
Technology
FST 312 Meat, Fish and Poultry product 3 0 3 5 6
Technology
TOTAL 22 0 13 31 33
SIXTH SEMESTER
hours
BAS 321 Food Microbiology and Safety 2 0 2 3 4
ENG 321 Instrumentation and Process 2 1 0 3 3
control
FST 321 Novel Food Processing 3 0 0 3 3
Technologies
ENG 322 Food Packaging Technology 2 0 2 3 4
FBM 321 Tax Planning and Management 3 0 0 3 3
FBM 322 Corporate Governance 2 0 0 2 2
FBM 323 Human Values and Ethics 2 0 0 2 2
FST 322 Food Additives and Ingredients 3 0 0 3 3
Elective I 3 0 0 3 3
UG 321 Industrial visit# 0 0 0 1 0
TOTAL 22 1 7 29 27

# All students will compulsorily undertake visit to a cluster of food industry in country for 8-10 days
duration and will submit a report of visit.
SEVENTH SEMESTER
hours
UG 411
Industrial Training* -- -- -- 15 --
Total 15
*Students will undergo training in an industry for 16 weeks and will submit a report. A viva voce on
basis of report and training will be conducted.
EIGHTH SEMESTER
hours
Elective-II 2 0 0 2 2
Elective III 3 0 0 3 3
Elective IV 2 0 0 2 2
FST 421 Food Laws, Standard & 3 0 0 3 3
Regulations
FST 422 Food Product Development & 3 0 2 4 5
Sensory Evaluation
FBM 421 International Marketing 3 0 0 3 3
UG 421 Project@ 0 0 0 5 0
TOTAL 16 0 2 22 18
@
Students will carry out a project on given topic and submit a report. The project may be extension
of industrial training carried out in earlier semester or a research problem
ELECTIVES OFFERED BY AGRICULTURAL AND ENVIRONMENTAL

SCIENCES

hours
AES-E01 Post harvest management of 2 0 1 3 3

fruits and vegetables
AES-E02 Environmental sustainability in 2 0 0 2 2

food sector
AES-E03 Plant cell and tissue culture 2 0 1 3 3
AES-E04 Disaster Management 2 1 0 3 3
ELECTIVES OFFERED BY BASIC AND APPLIED SCIENCE DEPARTMENT

Hours
BAS-E01 Food Biotechnology 2 1 2 4 5
ELECTIVES OFFERED BY FBM DEPARTMENT

Hours
FBM-E01 IPR in Food Sector 3 0 0 3 3
FBM-E02 Food and Agricultural Policies 2 0 0 2 2
FBM-E03 Sales And Distribution
3 0 0 3 3
Management
FBM-E04 Indian Financial Institutions 2 0 0 2 2
FBM-E05 Food Branding And Advertising 3 0 0 3 3
FBM-E06 Marketing Research 3 3 0 3 3
FBM-E07 Rural Marketing 3 0 0 3 3
FBM-E08 Management Information
3 0 0 3 3
Systems
FBM-E09 Agribusiness Management 3 0 0 3 3
FBM-E10 HRM in Food and Agriculture 3 0 0 3 3
FBM E11 Working capital Management 3 0 0 3 3
ELECTIVES OFFERED BY ENGINEERING DEPARTMENT

hours
ENG-E01 Biochemical Engineering 2 1 0 3 3
ENG-E02 Food Industry Waste and 2 1 0 3 3
Byproduct Management
ENG-E03 Fresh Food and vegetable 2 1 0 3 3
Produce Management system
ENG-E04 Food Equipment design and 2 1 0 3 3
Process Modelling
ENG-E05 Dairy Process Engineering 2 1 0 3 3
ELECTIVES OFFERED BY FOOD SCIENCE & TECHNOLOGY DEPARTMENT

Hours
FST-E01 Nutraceuticals and Functional
2 0 2 3 4
Foods
FST-E02 Dietetics 2 0 2 3 4
FST-E03 Processing of Plantation Crops,
2 0 2 3 4
Herbs and Spices
FST-E04 Flavour Technology 2 0 2 3 4
FST-E05 Technology of Fats and Oils 2 0 2 3 4
DETAILED SYLLABUS
(Compulsory courses)
DETAILED SYLLABUS of B.Tech. (FTM)
FIRST SEMESTER
AES 111 Introduction to Agri-Practices 2 0 1 3

Theory
UNIT- 1
Introduction to agroclimatic zones of India, Package of practices
for production of important cereals, pulses, oil seeds, sugar,
commercial horticultural plants and fodder crops.
Weed Control: Weeds, their characteristics, dissemination and

association with various crops; their multiplications; cultural,
biological, and chemical control of weeds.
UNIT-2
Soil: physical, chemical and biological properties, Essential plant
nutrients and other beneficial elements in soils and plants, soil
testing and fertilizer recommendations, Problem soils and their
reclamation, Plant growth regulator and their role in agriculture.
Seeds and Seed treatment : Seed production and processing

technologies. Seed certification, seed testing and storage including
cold storage. DNA finger printing and seed registration and
distribution network.
UNIT- 3
Water management- Rainwater harvesting, water conveyance
system, modern irrigation systems, Drainage of waterlogged soils,
quality of irrigation water,
Intellectual Property Rights (IPR) issues, WTO issues and its
impact on Agriculture and trade dynamics.
UNIT-4
Propagation techniques: Plant Tissue Culture Techniques and
Applications in Plant Improvement- Seed culture, Embryo culture,
Ovary or ovule culture, Organ culture, Shoot apical meristem
culture, Somatic embryogenesis, Organogenesis,
Micropropagation, Multiplication, Acclimatization, ELISA,
Molecular markers using PCR and SDS-PAGE
UNIT-5
Integrated nutrient management, integrated pest management,
integrated watershed management Vermi-composting and Bio-
fertilizers; organic farming.
UNIT-6
Precision farming, protected cultivation, seed improvement
programmes, postharvest infrastructure techniques.
Practical
1. Procedure for soil sampling and testing
2. Procedure for making vermicompost
3. Hands on Tissue culture techniques and visit to tissue
culture laboratory
4. Visit to organic farming system
Suggested Readings:
1. The nature and properties of soils, Nyle C. Brady, Ray R.
Weil, Prentice Hall, 2008
2. Irrigation Management: Principles and Practices, Martin
Burton, CABI. Copyright, 2010
3. Plant Tissue Culture, M.P. Singh, Sunil Kumar, APH
Publishing Corporation, New Delhi - 2009
4. ICAR Handbook on agriculture
5. ICAR Handbook on Horticulture
AES 112 Village Adoption 2 0 1 3
UNIT-I: Introduction - Nature of Rural Economy, Concept of
Rural Development. Scope and Importance of Rural Development.
Agricultural extension, its importance and role, methods of
evaluation of extension programmes.
UNIT-II: Dimensions of Rural Development - Agricultural
Growth in India, Recent Agricultural Problems in India, Agrarian
Reforms, Green Revolution, Crop diversification.
Poverty and Unemployment, Rural Poverty, Rural Unemployment,
Rural Indebtedness, Role of SHGs and Micro Finance in this
context. Rural Industrialization, Employment in unorganized
sector
UNIT-III
Agricultural labour- Problems of Agricultural labour, Efficiency
of Agriculture labour, Impact of mechanization on Agricultural
labour, Recent Indian Agricultural Labour Policy.
Recent Agricultural Problems in India.
UNIT-IV
Agricultural policy and impact- State Policies and Central
Policies. Central policies comparison with world. Ceiling on land
holding policy. Past and Present SEZ policy.
Agricultural Export & Import - Import Polices history, recent
changes and problems, EXIM Policy, Trade policies for
Vegetables, Fruits, Spices, Grain crops, Milk, Meat.
UNIT V
Programmes of Rural Development - Objectives and Assessment
of Programmes, Dimensions of Rural Development - Rural
Electrification, Rural Transport.
Schemes: Food for Works Programme, Employment Guarantee
Scheme, M-NAREGA, TRYSEM (Training Rural Youth for Self
Employment), Tribal Development Programme, Employment
Assurance Scheme, Swarn Jayanti Gram Swarozgar Yojana.
Training programmes for extension workers, Role of Krishi
Vigyan Kendra (KVK) in dissemination of Agricultural
technologies, Role of Non Government Organization (NGO) and
self- help group approach for rural development.

Suggested Readings:
1. Rural Development (Hardcover) by I. Satya Sundaram
(2011)
2. Rural Development: Concept And Recent Approaches
(Hardcover) by A. Thomas William, A. J. Christopher
(2011)
3. Rural Development: Macro-Micro Realities (Hardcover)
by Yatindra Singh Sisodia (Ed.) (2007)
4. RURAL DEVELOPMENT:CONCEPT APPROACH
AND STRATEGY (Hardcover) by B K Prasad (2004)
5. Rural Development: From Vision to Action By Alex F.
McCalla, Wendy S. Ayres, World Bank Group
BAS 100 Introduction to Biosciences* 3 0 0 3

Unit 1
Diversity of Living World: Taxonomy, Classification of organism
Five kingdoms Classification, Plant kingdom, Animal kingdom,
Structural properties of plant and animal kingdom morphology
Morphology of plants and animals
Unit 2
Cell Biology: Structure of Cell Wall, a. Bacterial cell wall; Plant
cell wall: Primary & secondary; Nucleus : Structure of Interphase
nucleus nuclear membrane, nucleolus, nucleosome model,
Ribosomes Subunits in prokaryotes & eukaryotes; ER-
Ribosome complex ; Endoplasmic Reticulum & Golgi Apparatus;
Cell cycle & cell division- Cell cycle (G0, G1, S, G2 & M phases),
Mitosis & meiosis & their significance.
Unit 3
Plant physiology: Nutrient transport in plants, Growth and
development, Respiration and Photosynthesis
Unit 4
Human Physiology: Digestive System Digestion of food,
Absorption; Circulatory System, Excretory System, Endocrine
System Glands and Hormones
Unit 5
Evolution and Genetics: Basic principles of genetics, Inheritance
in genetics Lamarkism, Mendelian principles of inheritance,
Molecular basis of inheritance Structure of DNA, RNA,
Replication, Transcription and Translation
Unit 6
Biological Agents in Human Welfare: Common diseases and their
causative agents, Antibiotics, Vaccines, Production of industrial
products Alcohol, Enzymes, Microbes in waste treatment,
Microbes as bio-fertilizer and Bio-control agents
Unit 7
Biotechnology: Principles of biotechnology, Recombinant DNA
technology and its uses, Application of biotechnology in
agriculture, medicine, food Products of fermented foods and
Beverages.
Suggested Readings:
1. Enger Ross, Concepts in Biology (10th Ed), McGraw Hill
company, New York, (2002)
2. Textbook of Biology, Class XI & XII, NCERT, New
Delhi, (2013).
3. Bruce Alberts, Lexander Johnson, Julian Lewis, Martin
Raff, Keith Roberts and PeterWalter , Molecular Biology
of the cell, Garland Science , Taylor & Francis group, UK.
BAS 111 Mathematics 2 1 0 3
Unit-1
Cayley-Hamilton theorem and its applications. Eigen values and
eigen vectors. Properties of eigen values and eigen vectors.
Symmetric matrix and similarity of matrix. Diagonalisation of a
real symmetric matrix. Quadratic form of matrices. Applications:
solutions by matrix method in real field. Markovian analysis.
Unit - 2
Successive differentiation, Leibnitzs theorem (without proof) but
with problems of the type of recurrence relations in derivatives of
different orders and also to find (yn)0 Rolles theorem (statement
only); Taylors theorem (without proof and problems in respect of
direct use and applications of the theorem only), Expansions of
functions by Taylor and Maclaurin series. Maclaurins expansion
in infinite series of the functions: log (1+x), ex , sinx, cosx, (a+x)n ,
n being a negative integer or a fraction and related problems.
Unit - 3
Function of two or more variables, Geometrical interpretation of
two variables. partial derivatives, higher order partial derivatives,
homogeneous functions, Eulers Theorem, Total differentiatials,
Applications of Patrial differential equations: Wave equation,
Laplace Equation, Diffusion Equation, Heat equation.
Unit - 4
Linear differential equations, Exact differential equations, Rules to
find solution of first and second order differential equations,
Simultaneous differential equations.
Unit - 5
Applications of differential equations. Mixture problem, Newtons
law of cooling, radioactive decay, exponential growth model,
population growth with logistic growth model.
Suggested Readings:
1. G.B.Thomas and R.L. Finney, Calculus and Analytic
Geometry, 6th edition, Addison Wesley / Narosa, (1985).
2. B.S. Grewal Engineering Mathematics, S. Chand & Co.,
New Delhi.
3. E. Kreyszig, Advanced Engineering Mathematics, Wiley India
(2008).
4. 2. B. V. Ramana, Higher Engineering Mathematics, Tata
McGraw Hill Publishing Company Limited (2007)
BAS 112 Basic Chemistry 3 0 2 4

Theory
Unit 1
Reaction Dynamics:
Reaction laws: rate and order; molecularity; zero, first and second
order kinetics. Pseudo unimolecular reaction, Arrhenius equation.
Mechanism and theories of reaction rates (Transition state theory,
Collison theory)
Catalysis: Homogeneous catalysis (Definition, example,
mechanism, kinetics).
Unit 2
Property of Solutions and colloids
Dilute solutions Colligative properties, lowering of vapour
pressure of solution, elevation of boiling point, freezing point
depression, definition, principles, and laws of osmotic pressure
Ionic equilibrium:
Solubility and solubility product, common ion effect,
determination of solubility product by EMF method, ionic product
of water, pH, pOH, hydrolysis of salt solutions: Strong acid and
weak base, weak acid and strong base, weak acid and weak base,
concepts of buffer.
Colloid chemistry: Definition of colloid, principle of colloid
formation, types of colloid, colloid preparation, stability of colloid,
association of colloid and emulsion
Unit 3
Carbon chemistry
General treatment of reaction mechanisms: Ionic and radical
reactions; heterolytic and, homolytic bond cleavage; Reactive
intermediates: carbocations (cabenium and carbonium ions),
carbanions, carbon radicals, carbenes structure using orbital
picture, electrophilic/nucleophilic behaviour, stability, generation
and fate.
Reaction kinetics: transition state theory, rate const and free
energy of activation, free energy profiles for one step and two step
reactions. Nucleophilic substitution reactions : SN1, SN2, SNi
mechanisms. Effect of substrate structure, nucleophiles and
medium on reactivity and mechanism; neighbouring group
participations. Elimination Reactions : E1, E2, and E1cB
mechanisms. Saytzeff and Hofmann rules. Elimination vs
substitution reaction. Electrophilic and Activated Nucleophilic
substitution reactions of Benzene (Nitration, sulphonation,
Halogenation and Friedel Craft reactions)
Unit 4
Polymer chemistry
Polymer molecular weight (number avg. weight avg. viscosity
avg.: Theory and mathematical expression only), Poly dispersity
index (PDI). Polymerization processes (addition and condensation
polymerization), degree of polymerization, Copolymerization,
stereo-regularity of polymer, crystallinity (concept of Tm) and
amorphicity (concept of Tg) of polymer.

Preparation, structure and use of some common polymers: plastic
(PE: HDPE, LDPE, LLDPE, UHMWPE)), rubber (natural rubber,
SBR), fibre (nylon 6.6). Vulcanization, conducting and semi-
conducting polymers.
Unit 5
Analytical chemistry
Errors and treatment of Analytical Chemistry: Errors,
Determinant, constant and indeterminate. Accuracy and precision.
Distribution of random errors. Average derivation and standard
derivation, variance and confidance limit. Significance figures and
computation rules. Least square method. Methods of sampling:
samples size. Techniques of sampling of gases, fluid, solids, and
particulates.
Introduction to titrimetric and gravimetric methods.
Spectroscopy: its definition and scope, salient features of
spectrophotometer, elementary discussion on flame photometry.
Practical
1. Rates of Chemical Reactions: A Clock Reaction.
2. Analysis of Water for Dissolved Oxygen.
3. Determination of Water hardness Using EDTA.
4. Dichromate determination of iron: Analysis of Iron
alloy
5. Titration of Acids and Bases using pH meter.
6. Preparation of Urea formaldehyde resin.
7. Determination of KMnO4 by Spectrophotometric
Method.
8. Determination of Sodium and Potassium by Flame
Photometry.
9. Detection of aldehyde / aliphatic or aromatic alcohol /
carboxylic / ester / amino group(s)
Suggested Readings:
1. P. C. Rakshit, Physical Chemistry, Sarat Book House (7th
Edition).
2. S. Glasstone, Text Book of Physical Chemistry, Macmillan
India Limited.
3. Joel R. Fried, Polymer Science and Technology, Pearson
Education (2nd Edition).
4. I. L. Finar, Organic Chemistry, Addison Wesley Longman,
Inc.
5. Physical Chemistry, Atkins, 6th Edition, Oxford
Publishers.
6. Organic Chemistry, Morrison and Boyd (Prentice Hall)
7. Physical Chemistry of macromolecules- D. D. Deshpande,
Vishal Publications.
8. Polymer Chemistry- F. W. Billmeyer Jr, John-Wiley &
Sons, (1971).
9. Instrumental Methods of analysis (CBS)- H.H . Willard,
L.L. Mirrit, J.A. Dean
BAS 113 Physics 3 0 2 4

UNIT - I
SHM, damped, forced oscillations and resonance, Fourier
Theorem. Youngs double slit experiment, Interference from
parallel films, Newtons ring, Diffraction, Fraunhofer diffraction
by single slit, Dispersive power and resolving power of grating.
Polarization of light wave, Brewsters law, double refraction,
Nicol prism, polaroids and specific rotation.
UNIT II
Maxwells equations, permeability and refractive index of a
material, Simple models of dielectrics, conductors and Plasmons,
frequency dependent dielectric constant, Clasusis-Mosotti relation,
Surface plasmons, Raman spectroscopy, applications.
UNIT-III
Laser - Introduction, temporal and spatial coherence, stimulated
and spontaneous emission. He-Ne laser, semiconductor laser.
Crystal structures, Braggs law X-rays diffraction, Inter-planar
spacing, crystalline and amorphous solids. Ultrasonics:
Introduction, production of ultrasonic (magnetostriction or
piezoelectric methods), engineering applications.
UNIT IV
Periodic potential in a crystal, KronigPenney model, Fermi
energy level, Physics of photovoltaics. Wave-particle duality,
uncertainty principle, Time independent Schrodinger wave
equation, 1D potential well problem. Types of superconductors,
Meissner effect, BCS Theory, Josephson effect. Nanostructured
materials, synthesis methods, electrical and optical properties,
CNTs, applications of nanomaterials, Bio materials, smart
materials.
UNIT-V
Structure of nuclei, stable and unstable nuclei, nuclear
transformations. Radioactive decay, half-life, radioactive series,
artificial activity. Alpha, Beta, and Gamma decay, Nuclear
reactions, Detection of nuclear radiations.
Practical:
1. To determine the wavelength of light and radius of
curvature of the convex surface of a lens by Newtons ring
method.
2. To determine the wavelength of light by diffraction
through a plane transmission grating.
3. To determine specific rotation of plan of polarization for
sugar cane solution
4. To determine the value of Plancks constant using
photocells.
5. To determine the value of e/m of an electron by using a
cathode ray tube and a pair of bar magnets (Thompsons
method).
6. To study the current-voltage, power output versus load,
aerial characteristics and spectral response of the
photoelectric solar cell.

7. To determine the Hall co-efficient of a given
semiconductor.
8. To determine the wavelength and velocity of Ultrasonic
waves in a liquid by studying the diffraction pattern
through ultrasonic grating.
Suggested readings:
1) The Physics of Waves and Oscillations, N. K. Bajaj, Tata

McGraw-Hill Education
2) Text Book of Engineering Physics, (Part I and II); Mahesh C
Jain, PHI Learning Pvt. Ltd.
3) Introduction to Electrodynamics; David J. Griffiths, Prentice-
Hall of India Pvt. Ltd.
4) Electricity and Magnetism; A.S. Mahajan and A.A. Rangwala,
Tata McGraw Hill Pub.Co. Ltd
5) Principles of Optics, Max Born, Emil Wolf, Cambridge
University Press
6) Optics; A.K. Ghatak Tata McGraw Hill Publishing Co. Ltd.
7) Introduction to Solid State Physics-Kettle, Wiely Pub
8) Solid State Physics, S.O Pillai, New Age International.
9) Modren Physics, R.Murugeshan, S.Murugeshan, S.Chand Pub.
ENG 111 Engineering Graphics 1 0 2 2
Theory
UNIT 1
Introduction, Various types of projections, First and Third
angle systems of Orthographic projections, types and use of lines
and lettering, dimensioning.
UNIT 2
Introduction to IS code of drawing; Conics and Engineering.
Projection of Points in different quadrants.
UNIT3: Projection of lines - traces, true length; projections of

planes for parallel, perpendicular & inclined to horizontal and
vertical reference planes.
UNIT4
Projections of Solids: Prism, Cylinder, Pyramid, Cone & Sphere
with axes parallel, perpendicular & inclined to both reference
planes. Sections of solids.
UNIT5
Orthographic Projections: Simple objects and Simple Machine
Components like Bolts and Screw. Isometric projections: isometric
views of simple objects.
UNIT6
Introduction to computer-aided drafting (CAD). Solid
modeling: Basics of 2-D and 3-D solid modeling, orthographic
projection drawing and sectional views of simple objects.
Practical
1. Types of lines & Title block.
2. Dimensioning & Lettering.
3. Projection of points.
4. Projection of lines, planes & solids.
5. Orthographic & isometric Projection
6. Demonstration on computer graphics and computer aided
drafting use of standard software.
7. Practice in the use of basic and drawing commands on
Solidworks; generating simple 2-D drawings with
dimensioning using Solidworks
8. 3D Part modeling of simple machine parts
9. Introduction to assembly design and assembly of simple
sub-assemblies with two parts.
Suggested Readings:
1. N. D. Bhatt (2012), Elementary Engineering Drawing
CBS Publishers
2. P S Gill. (2009), Engineering drawing, Katson Publishers
3. V. Lakshminarayanan, R. S. Vaish Wanar (2012),
Engineering Graphics; Jain Brothers, New Delhi.
4. A. M. Chandra, S. Chandra (2013), Engineering Graphics;
Narosa Publication house.
5. K. Venugopal (2010), Engineering Drawing and Graphics +
AutoCAD; New Age International, New Delhi
ENG 112 Basic Electrical Engineering 3 0 2 4

Theory
Unit 1
Engineering Circuit Analysis: Current, Voltage, Power, Circuit
elements, Ohm's law, Kirchoff's law, Nodal Analysis, Mesh
Analysis, Source transformations, Linearity and Superposition,
Thevenin's and Norton's Theorems, Maximum power transfer
theorem, Reciprocity Theorem, Millmans Theorem, Application

of theorems to analysis of DC circuits, Star-Delta
Transformations.
Unit 2
AC Circuits: R-L, R-C, R-L-C circuits (series and parallel),
Response of RL,RC and RLC circuits to sinusoidal inputs,
Resonance Series and parallel RLC circuits Q factor , Bandwidth
, Power- average ,instantaneous, apparent , complex. Introduction
to 3 phase circuits.
Unit 3
Electrical Measuring Instruments: Basic Characteristics of
Measuring Devices, Error Analysis, Standards and Calibration,
Moving Coil, Moving Iron and Electrodynamic Meters, AC/DC
ammeters and voltmeters, Ohmmeters, Watt meters, Watt-hour
meter, Basic AC bridges, Q. meter, Cathode Ray Oscilloscope.
Unit 4
Transformer: Working principle, Ideal Transformer, Equivalent
Circuit, Transformer tests, Voltage regulation, Efficiency
Unit 5
Rotating Machine: Basic principles of DC and AC motors and
generators.
Practical
1. Study of CRO Measurement of Voltage, Current and
Frequency using CRO.
2. Measurement of phase using Lissageous figure.
3. Verification of KCL and KVL using CRO, Verification of
KCL and KVL using multimeter.
4. Step response of RL, RC and series RLC circuits.
5. Steady State response of RL, RC, RLC Circuits.
6. Study of measuring devices like ammeter, voltmeter and
ohmmeter.
7. Experimental verification of Star to Delta and Delta to star
conversion.
8. Experiments on Circuits: Verification of Network
Theorems,
9. Power measurement in single phase A.C. Circuits.
10. Power measurement in 3-phase circuits
11. Transformer: Open circuit and Short Circuit Tests.
12. D.C. Machines: Open Circuit Characteristic of Generator,
Speed Control of D.C. motors.
13. Observation of transformer hysteresis characteristics.
Suggested Readings:
1. W.H. Hayt and J.E. Kemmerly: Engineering Circuit
Analysis; Mc Graw-Hill
2. V. Del Toro: Electrical Engineering Fundamentals; PHI.
3. R.J. Smith and R-C-Dorf: Circuits, Devices and Systems;

John Wiley and Sons.
4. D. Helfrick and W.D Copper: Modern Electronic
Instrumentation and Measuring Techniques; PHI.
5. Golding and Widdis: Electrical Measurements and
Measuring Instruments; A.H. Wheeler and Company,
Calcutta.
FBM 111 Communication Skills and Personality Development 3 0 0 3
Unit 1
Communication: Meaning, objectives and importance,
communication process, barriers in communication, essentials of
effective communication, verbal and non-verbal communication:
Body Language & grooming, effective listening, formal and
informal communication, ethical issues in communication.
Unit-II
Written communication: Business messages, memo writing,
proposal writing, office orders, office circulars, report writing:
types and formats, persuasive message writing, email etiquette,
curriculum-vitae/resume preparation
Unit-III
Communication outside the organization: agenda, quotations,
tenders, business letters, complaints and follow up letters, business
and group meetings: types and responsibility in business meetings,
use of visual aids in communication
Unit-IV
Personality Development: Public speaking: strategies for oral
presentations, informative and persuasive speaking, interpersonal
communication: Dyadic, interviewing, telephonic conversation,
dictating, interactive communication: conferences, interview and
GD, public speech, presentation skills, extempore, debates.
Unit-V
Self confidence, confidence- success syndrome, achievement
motivation training, emotion, satisfaction and further enrichment
for career planning and development. A-type and B-type
personalities and its implications in managerial decisions.
Suggested Readings:
1. Hilderbrandth and Murphy: Effective Business
th
Communications, Irwin McGraw Hill, 7 Edition.
2. Sinha, KK, Business Communication, Galgotia Publication
Company
3. Pradhan, Homai, et al: Business Communication,
Himalaya Publishing Hous.
4. Paul, Rajendra and Korthalli, JS: Business
Communication, Sultan Chand and Sons
5. Chaturvedi and Chaturvedi: Business Communication,
Pearson Publishing
FBM 112 Foundations of Management 3 0 0 3
Unit-I
Introduction to management and organizational environment-
Management: Concept, process, levels of management, managerial
roles and skills, Nature of managerial work, Social Responsibility
and managerial ethics.
Unit-II
Management yesterday, today and tomorrow -Scientific
Management, general administrative management
Unit-III
Decision making: challenges for decision makers Process of
decision making Types or problems and decisions.
Unit-IV
Planning, hierarchy of plans, planning process objectives and
goals, hierarchy of objectives, MBO, Organizing- Defining
organization structure-Organization charts Basic Departmentation
formats Changing shapes of organizations Span of Control,
Centralizationand decentralization, Authority and Responsibility,
Unit 5
Managing communication- forms of communication, managing
organizational communication,
Suggested Reading:
1. Robbins and Coulter, Management; Prentice Hall of India
2. Richard Daft, Principles of management; Cengage
3. Dr. Neeru Vashishth, Principles of management; Taxmans
4. Stoner, Freeman and Gilbert Jr, Management; Prentice
Hall of India
5. Weihrich Heinz and Koontz Harold, Principles of
Management; Tata McGrawHill
SECOND SEMESTER
AES 121 Environmental Studies 4 0 0 4

Unit 1: Multidisciplinary nature of environmental studies -
Definition, scope and importance, need for public awareness.
Unit 2: Natural Resources:

Renewable and non-renewable resources: Natural resources and
associated problems.
a) Forest resources: Use and over-exploitation, deforestation,
case studies. Timber extraction, mining, dams and their
effects on forest and tribal people. b) Water resources: Use
and over-utilization of surface and ground water, floods,
drought, conflicts over water, dams-benefits and problems.
c) Mineral resources: Use and exploitation, environmental
effects of extracting and using mineral resources, case
studies. d) Food resources: World food problems, changes
caused by agriculture and over-grazing, effects of modern
agriculture, fertilizer-pesticide problems, water logging,
salinity, case studies. e) Energy resources: Growing energy
needs, renewable and non renewable energy sources, use of
alternate energy sources. Case studies. f) Land resources:
Land as a resource, land degradation, man induced
landslides, soil erosion and desertification. Role of an
individual in conservation of natural resources. Equitable
use of resources for sustainable lifestyles.
Unit 3: Ecosystems
Concept of an ecosystem, Structure and function of an ecosystem,
Producers, consumers and decomposers, Energy flow in the
ecosystem, Ecological succession, Food chains, food webs and
ecological pyramids, Introduction, types, characteristic features,
structure and function of the following ecosystems :- a. Forest
ecosystem, b. Grassland ecosystem c. Desert ecosystem, d.
Aquatic ecosystems (ponds, streams, lakes, rivers, oceans,
estuaries)
Unit 4: Biodiversity and its conservation
Introduction Definition: genetic, species and ecosystem

diversity. Biogeographical classification of India. Value of
biodiversity: consumptive use, productive use, social, ethical,
aesthetic and option values. Biodiversity at global, National and
local levels. India as a mega-diversity nation, Hot-sports of
biodiversity. Threats to biodiversity: habitat loss, poaching of
wildlife, man-wildlife conflicts. Endangered and endemic species
of India. Conservation of biodiversity: In-situ and Ex-situ
conservation of biodiversity.
Unit 5: Environmental Pollution (8 lectures) Definition, Cause,

effects and control measures of -a. Air pollution, b. Water

pollution c. Soil pollution, d. Marine pollution e. Noise pollution f.
Thermal pollution g. Nuclear hazards. Solid waste Management:
Causes, effects and control measures of urban and industrial
wastes. Role of an individual in prevention of pollution. Pollution
case studies. Disaster management : floods, earthquake, cyclone
and landslides.
Unit 6: Social Issues and the Environment

From Unsustainable to Sustainable development. Urban problems
related to energy. Water conservation, rain water harvesting,
watershed management. Resettlement and rahabilitation of people;
its problems and concerns. Case Studies. Environmental ethics :
Issues and possible solutions. Climate change, global warming,
acid rain, ozone layer depletion, nuclear accidents and holocaust.
Case Studies. Wasteland reclamation. Consumerism and waste
products. Environment Protection Act. Air (Prevention and
Control of Pollution) Act. Water (Prevention and control of
Pollution) Act. Wildlife Protection Act. Forest Conservation Act.
Issues involved in enforcement of environmental legislation.
Public awareness.
Unit 7: Human Population and the Environment

Population growth, variation among nations. Population explosion
Family Welfare Programme. VII Environment and human
health. Human Rights. Value Education. HIV/AIDS. Women and
Child Welfare. Role of Information Technology in Environment
and human health. Case Studies.
Unit 8 : Field work

Visit to a local area to document environmental assets
river/forest/grassland/hill/mountain. Visit to a local polluted site-
Urban/Rural/Industrial/Agricultural. Study of common plants,
insects, birds. Study of simple ecosystems-pond, river, hill slopes,
etc.
Suggested Readings:
1. Miller T.G. Jr. Environmental Science, Wadsworth
Publishing Co. (TB)
2. Wanger K.D., 1998 Environmental Management. W.B.
Saunders Co. Philadelphia, USA 499p

Students to adopt villages and stay in villages to study various
aspects of food supply chain and develop back linkages
BAS 121 Biochemistry 3 0 2 4
Theory
Unit 1:
Carbohydrates: Definition & classification; General chemistry of
carbohydrates; Metabolic pathways for breakdown of
carbohydrates: glycolytic pathway, pentose phosphate pathway,

citric acid cycle, electron transport chain, ATP balance,
gluconeogenesis; General chemistry of lipids; Essential fatty
acids; Digestion & absorption of lipids.
Unit 2:
Proteins and protein structures:Essential amino acids. Metabolism
of proteins (digestion and absorption); Nitrogen balance and
nitrogen pool; Evaluation of quality of proteins
Unit 3:
Enzymes:Definition, function, classification, nomenclature &
structure; Co-enzymes and its function; Mechanism of enzyme
action, enzyme kinetics & environmental effects; Enzyme
inhibition.
Unit 4:
Lipids: Utilization of fats, biosynthesis of fatty acids and fats,
clinical disorders associated with fats.
Unit 5: Vitamins & minerals: Occurrence, physiological functions

of vitamins and minerals. Introduction to human nutrition;
Nutritive values of foods; Basal metabolic rate; Techniques for
assessment of human nutrition, Dietary requirements and
deficiency diseases of different nutrients
Practical
1. Separation of amino acids and sugar by ascending paper
chromatography
2. Isolation of proteins by size-exclusion chromatography
3. Separation of lipids by thin layer chromatography
4. Determination of reducing sugar from unknown solution
by using 3, 5- di-nitro
5. salicylic Acid (DNS).
6. Separation of proteins by SDS-PAGE
7. Determination the protein content of a given sample by
Bradford method.
8. Estimation of DNA and RNA by Spectrophotometric
method
9. Assay of potato amylase activity
Suggested Readings:
1. Lehninger, Nelson & Cox, Principle of Biochemistry, CBS
Publication
2. Modern Experimental Biochemistry, Boyer, Pearson
Education
3. Lubert stryer, Biochemistry, Freeman & Co, N.Y.
4. Voet & Voet, Fundamentals of Biochemistry, Jonh Willey
& Sons
5. Hames Nutrition and dietetics by Rose
ENG 121 Mechanical Engineering 3 0 2 4
Theory
UNIT 1
Basic concept of thermodynamics: Introduction, States, Work,
Heat, Temperature, Zeroth, 1st, 2nd and 3rd law of
thermodynamics, Concept of internal energy, enthalpy and

entropy. Properties of Steam: Formation of steam at constant
pressure, Thermodynamic properties of Steam. Numerical on
steam quality measurement.
UNIT 2
Steam Generators: Classification of boilers, Comparison of fire
tube and water tube boilers, Function of mountings and
accessories, Constructional and operational details of Cochran and
Babcock and Wilcox boiler.
UNIT 3
Simple Lifting Machines: Definition of machine, Velocity ratio,
Mechanical advantage, Efficiency, Laws of machines,
Reversibility of machine, Wheel and axle, different systems of
pulley block, Single and double purchase winch crabs, Simple
screw jacks.
UNIT 4
I.C. Engines and Gas Turbines :Introduction, Classification,
Constructional details and working two-stroke and four-stroke
petrol and diesel engines, Otto, Diesel and Dual cycles. Derivation
for efficiency of cycle.
UNIT 5
Hydraulic Turbines & Pumps: Introduction, Classification,
Construction details and working of Pelton, Francis and Kaplan
turbines, Specific speed and selection of turbines, Classification of
water pumps and their working.
UNIT 6
Power Transmission Methods and Devices: Introduction to
Power transmission, Belt, Rope, Chain and Gear drive. Tension
Ratios of belt drive
UNIT 7
Stresses and Strains: Introduction, Concept & types of Stresses
and strains, Poisons ratio, stresses and strains in simple and
compound bars under axial, flexure & torsional loading, Stress-
strain diagrams, Hooks law, Elastic constants and their
relationships
Practical
1. To Study the Cochran and Babcock & Wilcox Boilers.
2. To study the Working and the Function of Mountings and
Accessories in Boilers
3. To Study Two Stroke & Four Stroke Petrol Engines
4. To Study TwoStroke & Four-Stroke Diesel Engines.
5. To Study the Constructional Feature and Working of Pelton

turbine
6. To Study the Constructional Feature and Working of kaplan
Turbines.
7. To Study the Constructional Feature and Working of Francis
Turbines.
8. To determine the MA and VR of Simple Wheel and Axle.
9. To determine the MA and VR of differential Wheel and Axle.
10. To determine the MA and VR of Single purchase winch
crab.
11. To determine the MA and VR of Double purchase winch
crab
Suggested Readings:
1. Nag P. K, (2001), Thermodynamics. Tata Mc graw Hill,
New Delhi (Sample)
2. Ethirajan Ram Krishanan (2010), Fundamentals of
Engineering Thermodynamics. .(PHI)
3. D S Kumar (2013), Basics of Mechanical Engineering.
(KATSON pulishers)
4. Sadhu Singh (2000), Strength of Material
ENG 122 Electronic Engineering 3 0 2 4

Theory
Unit 1
Diodes: Semiconductor Materials, Semiconductor Diode,
Equivalent Circuits, Diode Testing, Zener Diodes, Zener
regulators, Load Line Analysis, Rectifier Circuits, Wave Shaping
Circuits.
Unit 2
Transistors : Bipolar Junction Transistors- Physical structure and
operation modes, regions of operation, DC analysis of transistor
circuits, Transistor as an amplifier, Biasing the BJT- Fixed bias,
emitter bias, voltage divider bias, Basic BJT amplifier
configurations-CE,CB,CC, Transistor as a switch- saturation and
cut off modes, Field-Effect Transistors- Structure and Physical
operation and Current Voltage characteristics of JFET and
Enhancement type MOSFET and Depletion type MOSFET.
Unit 3
Thyristors: Silicon Controlled Rectifier, , Shockley Diode, DIAC,
and TRIAC Construction , Working principle and VI
characteristics
Unit 4
Digital Systems: Number Systems and Codes, r's Complements

and (r-1)'s Complements, Binary Addition and Subtraction,
Representation of Negative Number, Floating Point
Representation. Logic Gates: Basic and Universal, Boolean
Theorems, De' Morgan's theorems, Sum-of-Products form,
Algebraic Simplification, Karnaugh Map, Basic Combinational
Circuit Concept : Half Adder, Full Adder, Sequential circuit
concept: Basic Flip-Flops(RS,D,JK Flip-Flop).
Unit 5
Operational Amplifiers : Operational Amplifier Basics,
Equivalent Circuit, Operational Amplifier applications-Inverting
and Non-Inverting Amplifier, Constant Gain Multiplier, Voltage
Summing, Voltage Buffer, Controlled Sources, Instrumentation
Amplifiers, Comparator, Digital to analog and Analog to digital
converters.
Practical
1. Study of semiconductor diode I-V characteristics
2. Study of pulse shaping circuits using diode like clipping,
clamping etc.
3. Study of Half wave and full wave rectifier circuits
4. Study of npn transistor biasing circuits
5. Study of RC coupled amplifier
6. Study of OPAMP circuits I : Inverting and non inverting
amplifiers and summer and difference amplifier
7. Study of OPAMP circuits-II: Integrator, differentiator
8. Verification of truth table of basic gates
9. Study of combinational circuits: Half adder/Full adder etc.
10. Verification of truth table of JK, D and T Flip flops.
Suggested Readings:
1. R.L. Boylestad and L.Nashelsky, Electronic Devices and
Circuit Theory; PHI.
2. R.J. Tocci, Digital Systems; PHI
3. A.P. Malvino, Electronic Principles; Tata Mc Graw-Hill,
New Delhi.
4. J. Millman and A. Grabel, "Micro electronics"; Mc Graw-
Hill.
5. R.A. Gayakward, Op.Amps and Linear Integrated Circuits;
PHI, New Delhi.
ENG 123 Engineering Workshop 1 0 2 2

Theory
UNIT1
Introduction to Manufacturing Processes and their Classification,
Industrial Safety & Accident Prevention, Plant and Shop Layout
and their advantages. Engineering Materials: General Properties,

Applications& Classification of Ferrous and Non Ferrous
materials.
UNIT 2
Foundry: Basic Steps in Sand Casting Process, Pattern and
Allowances, Properties & Preparation of sand, mould, Gating
System, Metal Pouring, Fettling and inspection, Sand Casting
defects & remedies. Carpentry and pattern making, mould material
and their application.
UNIT 3
Forming Processes: Hot & Cold Working Processes, Rolling,
Extrusion, Forging, Drawing, etc. Sheet Metal Operations:
Shearing, Punching, Blanking, Piercing, etc. Heat treatment
processes: hardening, tempering, annealing, normalizing etc.
UNIT 4
Welding: Introduction to Welding & its Classification, Gas,
Resistance & Arc Welding, TIG & MIG Welding, Welding
defects and remedies, Soldering &Brazing.
UNIT 5
Introduction to Machine Tools: Specifications and Operations
of commonly used Machine Tools like Lathe, Shaper, Planer and
Milling &Drilling, Introduction to Metal Cutting, Use of Coolants
in machining, Overview of Computer Aided Manufacturing
(CAM).
Practical
1. CARPENTRY SHOP
A. To study various type of carpentry tools and their
operations.
B. Prepare T- Lap joint, Mortise joint & Tennon joints.
2. FITTING SHOP.
A. To study of fitting tools and their operations.
B. Exercise involving fitting work like v- joint.
C. Making perfect male - female joint
D. Simple exercises involving drilling / tapping etc.
3. WELDING SHOP
A. Study of various welding tools and equipments along
with their operations.
B. Exercise involving a butt joint with the help of Arc
Welding.
C. Exercise on soldering of GI sheets & wires.

D. Study and Demonstration of Metal inert Gas
Welding.
4. BLACK SMITH SHOP

A. Study of smithy tools and equipments and their
operations.
B. Perform simple exercises based on black smithy
operations.
5. HEAT TREATMENT SHOP

A. Perform various heat Treatment operations like
hardening, Tempering, annealing, Normalising etc.
6. MACHINE SHOP
A. Study different type of measuring instruments used
in metrology and determine least counts of vernier
calliper, micrometer and vernier height gauge.
B. Study of various type of machines Tools and their
operations.
C. To prepare a job on a lathe involving facing, outside
turning, taper turning, step turning, radius making and
parting off.
7. FOUNDRY SHOP
A. To prepare mould and core assembly and to pour
metal in the mould and fettle the casting
Suggested Readings:
1. W A J Chapman (2005), Workshop Technology (Vol-I, II
& III)
2. Chowdhary Hazra (2011), Workshop Technology.
3. B.S Raghuwamsi (2010), A Course in Workshop
Technology (Vol I & II).
4. John Wiley (2009), M. L. Begeman and B. H. Amstead,
Manufacturing Process.
ENG 124 Engineering Properties of Food Materials 2 0 2 3

Theory
Unit 1
Introduction to engineering properties of food and biomaterials,
Structure and chemical composition of foods, Physical properties
(size, shape, surface area, volume, density, shericity, porocity,
specific gravity, colour), Properties of powdery materials.
Unit 2
Moisture in food and biological materials. Water activity, food
stability sorption and desorption isotherm of food materials,
Unit 3
Mechanical properties (strain and stress), viscosity, elasticity,
visco-elasticity, Newtonian and non Newtonian fluid, time
dependent fluids, creep and relaxation phenomena, texture profile.
Unit 4
Thermal properties (specific heat capacity, thermal conductivity,
thermal diffusivity), Convective heat transfer coefficient, Cooling
and phase change. Electrical and magnetic properties.
Unit 5
Friction of solids and flow of granular solids, angle of repose,
coefficient of friction, Aero- and hydrodynamic characteristics,
application of frictional properties in grain handling, processing
and conveying,
Practical
1. Calculate and measure size, surface area, volume, and density of
objects with irregular shape, know the principle and operation of
the instruments/devices for measuring surface area and volume
2. Know how to characterize powdery materials, determine and

calculate average particle size and distribution, and understand the
principle of the instruments/divices for particle size
3. Understand the importance and impact of moisture and water

activity on food and biomaterials, determine moisture content and
water activity, know the principle of the instruments for determing
moisture and water activity
4. Understand mechanical properties of biomaterials, determine
mechanical properties through tensile, compression, shear and
bending tests
5. Determine and model viscosity of liquid, understand the
principle of viscometers
6.Determine and model viscoelasticity of materials
7. Determine specific heat capacity and estimate/calculate specific
heat capacity of composite
Material
8. Determine thermal conductivity, estimate/calculate thermal
conductivity of composite material
9. Understand the factors affecting convective heat transfer

coefficient, estimate and determine convective heat transfer
coefficient
10. Determine and estimate thermal diffusivity, kown how to use

Heisler charts
11. Understand the changes of thermal properties during cooling

and phase change and their impact on food and biomatierals,
estimate cooling and freezing/thawing time

12. Understanding the importance of friction in transportation,
processing and storage of agricultural products, measure and
estimate friction coefficient
13. Understand the importance and application of aerodynamic

and hydrodynamic properties in transportation, processing,
sorting, and separation of agricultural products
14. Understand electromagnetic properties of food and
biomaterials, know the application of realted techniques such as
NMR, IR, NIR, and UV in analysis and characterization of food
and biomateirals
Suggested Readings:
1. Lewis, M.J. Physical Properties of Foods and Food
Processing Systems Cambridge, UK: Woodhead.
2. Mohesenin NN. Physical Properties of Plant and Animal
Materials. Gordon & Breach Science Publ.
3. Rao MA and Rizvi SSH. (Eds.) Engineering Properties of
Foods. Marcel Dekker.
4. Serpil Sahin and Servet Gulum Sumnu. Physical Properties
of Foods. CRC.
5. Figura and teixeira. Food Physics :Physical properties,
Measurement and applications.Springer.
6. Steffe, J.F. Rheological methods in Food Process
Engineering. 2nd ed East Lansing, MI: Freeman Press
FBM 121 Basics of Finance and Accounting 3 0 0 3
Unit I
Overview: Accounting concepts, conventions and principles;
Accounting Equation, International Accounting principles and
standards; Matching of Indian Accounting Standards with
International Accounting Standards.
Unit II
Mechanics of Accounting: Double entry system of accounting,
journalizing of transactions; preparation of final accounts, Profit &
Loss Account, Profit & Loss Appropriation account and Balance
Sheet, Policies related with depreciation, inventory and intangible
assets like copyright, trademark, patents and goodwill.
Unit III
Analysis of financial statement: Ratio Analysis- solvency ratios,

profitability ratios, activity ratios, liquidity ratios, market
capitalization ratios ; Common Size Statement ; Comparative
Balance Sheet and Trend Analysis of manufacturing, service &
banking organizations.
Unit IV
Funds Flow Statement: Meaning, Concept of Gross and Net
Working Capital, Preparation of Schedule of Changes in Working
Capital, Preparation of Funds Flow Statement and its analysis ;
Cash Flow Statement: Various cash and non-cash transactions,
flow of cash, preparation of Cash Flow Statement and its analysis.
Suggested Readings:
1) Narayanswami - Financial Accounting: A Managerial

Perspective, PHI, 2nd Edition
2. Ghosh T P - Accounting and Finance for Managers ,Taxman,
1st Edition
3. Maheshwari S.N & Maheshwari S K An Introduction to
Accountancy ,Vikas, 9th Edition
4. Ghosh T.P- Financial Accounting for Managers ,Taxman, 3rd
Edition
5. Maheshwari S.N & Maheshwari S K A text book of
Accounting for Management ,Vikas, 1st Edition
FBM 122 Business Environment 2 0 0 2
Unit-I
The concept of Business Environment, significance and nature.
Environment Scanning: meaning, nature and scope, the process
of environmental scanning, Interaction between internal and
external environments, basic philosophies of Capitalism and
Socialism with their variants. Concepts of Mixed Economy.
UNIT-II
Overview of Political, Socio-cultural, Legal, Technological
and Global environment. An introduction to MRTP, FEMA,
SEBI Act, Consumer Protection Act; The changing
dimensions of these laws and their impact on business.
UNIT-III
Philosophy and strategy of planning in India; Industrial Policy
in recent years; Policy with regard to small scale industries; the
monetary policy and fiscal policy, Stock Exchange-BSE-
NSE. Depository system in India (Options, Futures and
Derivatives)
RBI-Role and functions, banking structure reforms;

Narasimhan Committee Recommendations, Financial Sector
reforms.
UNIT-IV
E-Banking in India-objectives, trends and practical uses-Recent
technological developments in Indian Banking
(ATM, Debit and Credit Cards, EMI, EFT)
Consumerism, Social Responsibility of business enterprises,

New Economic Policy, Globalisation, EXIM policy, FDI policy,
Multinational Corporation (MNCs) and Transnational
Corporations (TNCs), Global Competitiveness.
Suggested Readings:
1. Mishra S K & Puri V K - Economic Environment of
Business,Himalaya Publishing House, 3rd Edition
2. 2. Paul Justin - Business Environment Text and Cases,Tata Mc
Graw Hill
3. Shaikh & Saleem - Business Environment,Pearson, 1st
Edition
4. Suresh Bedi - Business Environment,Excel Books, 1st
Edition
5. Francis Cherunilam Business Environment, Text and
Cases, Himalaya Publishing House, 8th Edition
FBM 123 Organisational Behaviour 3 0 0 3
UNIT I
Concept, Nature, Characteristics, Conceptual Foundations
and Importance, Models of Organizational
Behaviour, Management Challenge, A Paradigm Shift,
Relationship with Other Fields, Organisational
Behaviour: Cognitive Framework, Behaviouristic Framework and
Social Cognitive Framework.
UNIT II
Perception and Attribution: Concept, Nature, Process,
Importance. Management and Behavioural Applications of
Perception.
Attitude: Concept, Process and Importance, Attitude
Measurement. Attitudes and Workforce Diversity. Personality:
Concept, Nature, Types and Theories of Personality Shaping,
Personality Attitude and Job Satisfaction.
Learning: Concept and Theories of Learning.
UNIT III
Motivation: Concepts and Their Application, Principles,
Theories, Employee Recognition, Involvement, Motivating a
Diverse Workforce.
Leadership: Concept, Function, Style and Theories of Leadership-
Trait, Behavioural and Situational Theories. Analysis of
Interpersonal Relationship, Group Dynamics: Definition, Stages
of Group Development, Group Cohesiveness, Formal and
Informal Groups, Group Processes and Decision Making,
Dysfunctional Groups.
UNIT IV
Organisational Power and Politics: Concept, Sources of Power,
Distinction Between Power, Authority and Influence,
Approaches to Power, Political Implications of Power:
Dysfunctional Uses of Power. Knowledge Management &
Emotional Intelligence in Contemporary Business Organisation
Organisational Change : Concept, Nature, Resistance to

change, Managing resistance to change, Implementing
Change, Kurt Lewin Theory of Change.
Conflict: Concept, Sources, Types, Functionality and

Dysfunctionality of Conflict, Classification of Conflict Intra,
Individual, Interpersonal, Intergroup and Organisational,
Resolution of Conflict, Meaning and Types of Grievance and
Process of Grievance Handling.
Stress: Understanding Stress and Its Consequences, Causes of
Stress, Managing Stress.
Organisational Culture: Concept, Charactersitics, Elements of

Culture, Implications of Organisation culture, Process of
Organisational Culture.
Suggested Readings:
1. Newstrom John W. - Organizational Behaviour: Human
Behavour at Work (Tata Mc Graw Hill, 12th Edition)
2. Luthans Fred - Organizational Behaviour (Tata Mc Graw Hill)
3. Mc Shane L. Steven, Glinow Mary Ann Von & Sharma Radha
R. - Organizational Behaviour (Tata Mc Graw
Hill, 3rd Edition)
4. Robbins Stephen P. - Organizational Behaviour (Pearson
Education, 12th Edition)
5. Hersey Paul, Blanchard, Kenneth H and Johnson Dewey E.

- Management of Organsational Behavior: Leading Human
Resources (Pearson Education, 8th Edition)
THIRD SEMESTER
Students to adopt villages and stay in villages to study various aspects

of food supply chain and develop back linkages
BAS 211 General Microbiology 3 0 2 4
Unit 1
Introduction :Scope and history of microbiology (notable
contributions of Leeuwenhoek, Pasteur, Koch, etc.), classification and
identification of micro organism, ocular and stage micrometers, size
determination of microorganisms. Principles of microscopy; uses of
microscopes, simple and compound microscope, phase contrast, dark
field, ultra violet, fluorescent, electron microscope (SEM and TEM).
Principles and types of stains and staining techniques.
Unit 2:
Microbial Ultra Structure and Functions:General structure of
prokaryotic and eukaryotic cell, cell wall, plasma membrane,
protoplasm, endoplasmic reticulum, lysosome, golgi apparatus,
centriole, cilia, flagellum, storage bodies and ribosomes, chloroplasts,
mitochondria and nucleus.
Unit 3
Microbial Morphology, Metabolism and Growth: General
morphological , cultural characteristics and reproduction of bacteria
(bacterial metabolism nutrition and respiration, bacterial
reproduction, growth curve) fungi, algae, protozoa and viruses
(bacterial viruses, animal viruses)
Unit 4
Cultivation and preservation of micro-organisms : Importance,
methods of isolation and cultivation, pure culture technique,
enumeration methods for micro-organisms, preservation of
microorganism
Unit 5
Control of microorganisms: Physical and Chemical agents,
antibiotics and other chemotherapeutic agents
Unit 6
Bacterial genetics :Structure of DNA, difference between DNA and
RNA, bacterial recombination (transformation, transduction,
conjugation), bacterial mutations (spontaneous and induced), plasmids
properties, types, applications
Unit 7
Principles of immunology: Innate and acquired immunity, difference
between active and passive immunity , antigen and antibody reactions
neutralization, precipitation and agglutination
Unit 8
Applied and environmental microbiology: Definitions and scope of
industrial and environmental microbiology, microbiology of water and
waste water, air, soil and industrial microbiology. Industrial uses of
bacteria, yeasts and molds.
Practical
1. Guidelines for safety and food microbiology laboratory work

2. Study of microscope and equipment commonly used in
microbiology laboratory
3. Sterilization of glassware used in microbiology laboratory
4. Observation of permanent slides
5. Study of bacterial morphology by monochrome staining
6. Demonstration of morphology of cells
7. Grams Staining technique.
8. Preparation of culture media and making Agar plates and Agar
Slants
9. Measurement of microbes: Calibration of microscope using stage
and ocular micrometer and measuring size of microbes
10. Identification of Gram (+) and Gram (-) bacteria
11. Isolation of microorganisms using Streak plate method
12. Isolation of microorganisms using Spread plate , pour plate
method.
13. Control of microorganism by phenol coefficient method
14. Identification of spores by spore staining
15. Aseptic transfer technique and enumeration of microbes by
serial dilution technique
Microbiological examination of water for coliforms by MPN technique
Suggested Readings:
1. General Microbiology (Macmillan Press Ltd.) by Roger Y
Stanier, John L Ingraham, Mark L Wheelis and Page R Painter
2. Microbiology (Tata McGraw Hill) by M J Pelczar, E C S Chan
and N R Krieg
3. Elements of microbiology Vol. 1 & 2 by Modi
4. Industrial Microbiology McGraw Hill Book Co. New York byS
C Prescott and C G Dunn
5. Fundamental Principles of Bacteriology Read books byA J
Salle
6. Biology of microorganisms by T D Brock
7. Microbiology by Bernard D Davis, R Dulbecco, H N Eisen
and H S Ginsberg
8. Fundamentals of microbiology byI Edward Alcano
9. Microbiology An Introduction by G J Tortora, B R Funke
and C L Case
10. General Microbiology Vol. II. by C B Powar and H F
Daginawala
BAS 212 Computer Programming and IT applications 2 0 2 3
Unit 1
Fundamental of Computer, Characteristics of Computer, Problems

Using Computer, Devices, Binary Arithmetic, Memory Systems.
Unit 2
Introduction To Operating Systems:- DOS, Windows And Linux,

Batch Operating Systems , Multiprogramming Operating Systems,
Time Sharing Operating Systems, Real Time Operating Systems And
Client Server Technology
Unit 3
Introduction to Programming, Introduction to C language, Feature of

Programming Language, Pseudo Code, Concept of Algorithm, Flow
Chart, Operators and Expressions
Unit 4
Functions, Recursion, Arrays, Pointers, Structures and Introduction to

C++
Unit 5
Computer Applications in Food Technology, Computer Network,

Internet, Introduction to MATLAB, MATLAB Basics, MATLAB
Programming
Practicals:
1. Program to find sum of two number using function

2. Program to find Largest of three Numbers.
3. Program to find largest and second largest out of ten numbers.
4. Program to find largest out of ten numbers.
5. Program to find factorial of a number entered through
Keyboard.
6. Program to reverse a number entered through keyboard.
7. Program to swap two numbers.
8. Program to check whether a number is even or odd.
9. Program to check whether a year is leap or not.
10. Program to sum digits of a number entered through keyboard.
11. Program to concatenate two Strings.

12. Program to check whether a string is palindrome or not.
13. Program to reverse a string.
14. Program to check whether a number is prime or not.
15. Program to generate Fibonacci series.
16. Program to generate function overloading.
17. Program to show constructor and destructor in a class.
18. Create a class and access member function of a class.
Suggested Reading:
1. P K Sinha, Computer Fundamentals

2. V. Rajaraman, Fundamentals of Computers, fifth edition
3. R P Singh, Computer Application in Food Technology,
Academic Press
4. Let Us C, Yashwant Kanitkar
5. Let Us C++, Yashwant Kanitkar
6. Amos Gilat, MATLAB- An introduction with Applications
ENG 211 Food Engineering I 3 0 2 4

Theory
Unit 1
Material and energy balances, Basic principles, Total mass balance and
component mass balance.Heat balance calculations.
Unit 2
Properties of fluids, Flow rate and pressure drop relationships for
Newtonian fluids flowing through pipe, Characteristics of
nonNewtonian fluids - generalized viscosity coefficient and Reynolds
number, Flow of compressible fluid, Flow measurement, Pumps and
compressors; Friction losses in pipe line
Unit 3
Material handling - Theory, classification of various material handling
equipments-conveyors, elevators, trucks, cranes and hoists. pneumatic
conveying, Conveyance of food grain and powder in screw and
vibratory conveyors. Design of conveyor belts. Methods of dust
collection, Cyclones, Electrostatic precipitators.
Unit 4
Cleaning - Types, aims of cleaning, methods of cleaning- dry, wet and
combination methods. Dry cleaning methods: screening, aspiration,
magnetic cleaning and abrasive cleaning. Wet cleaning methods:

soaking, spray washing, flotation washing and ultrasonic washing.
Sorting and Grading - Advantages of sorting and grading, grading
factors, methods of sorting and grading. Size Reduction:
Reasons/benefits of size reduction, forces used in size reduction,
criteria of size reduction, equipment selection, mode of operation of
size reduction equipment. Size reduction of solid foods, fibrous foods
and liquid foods. Particle size analysis and energy requirement in size
reduction of solid foods; Homogenization of milk fat in high pressure
homogenizer; milling of grains and recovery of various products.
Unit 5
Mixing - Mixing terminology (agitating, kneading, blending, and
homogenizing). Mixing equipments - mixers for liquids of low or
moderate viscosity (Paddle agitators, turbine agitators and propeller
agitators), mixers for high viscosity pastes (Pan mixer, horizontal
mixer and dough mixer), mixers for dry solids (tumbler mixer and
vertical screw mixer), effects of mixing on foods. Power consumption
and efficiencies,
Unit 6
Filtration- Filtration terminology (feed slurry, filtrate, filter medium,
filter cake and filter), filtration methods/equipments - pressure
filtration, vacuum filtration, and centrifugal filtration.
Expression - Factors affecting efficiency of expression, methods of
expressing the liquid from solid-liquid food system - hydraulic
pressing, roller pressing and screw pressing.
Centrifugation - sedimentation and sedimentation theory; solid-liquid
separation, different types of centrifuges.
Fluidization, flow through packed beds/ flow distribution, pressure
drop calculation;,
Practical
1. Problems on material balance
2. Problems on heat balance
3. Sorting and grading of foods.
4. Particle size analysis for mean particle diameter
5. Study of solid liquid separation
6. Energy requirement for size reduction using different mills.
7. Homogenization.
8. Mixing indices for mixing of solids.
9. Power consumption for mixing of liquids using different
impellers.
10. Solid/Liquid separation by centrifugation/filtration.
11. Micro/ultra filtration.
12. Visit to related food industry
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food
Engineering Operations. Elsevier.
2. Fellows P. (1988).Food Processing Technology: Principle and
Practice. VCH Publ.
3. Geankoplis J Christie. (1999). Transport Process and Unit
Operations. Allyn & Bacon.
4. McCabe WL & Smith JC. (1999). Unit Operations of Chemical
Engineering. McGraw Hill.
5. Sahay KM & Singh KK. (1994). Unit Operation of Agricultural
Processing. Vikas Publ. House.
6. Singh RP and Heldman DR. (1993).Introduction to Food
Engineering. Academic Press.
ENG 212 Refrigeration and Cold Chain 2 0 2 3
Theory
Unit 1
Definition of refrigeration and air conditioning, necessity of

refrigeration and air conditioning. History of refrigerants, Refrigerants,
definition, classification, nomenclature, methane and ethane series.
Unit 2
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 of ice production,
different systems. Treatment of water for making ice, Brines, Freezing
tanks, ice cans, air agitation, quality of ice.
Unit 3
Applications of refrigeration in different food products fruit and
vegetable products, meat products, fish, poultry products, dairy
products etc.
Unit 4
Food Freezing: Freezing systems: indirect contact systems, plate
freezers, air blast freezers, and freezers for liquid foods. Direct contact
systems, air blast immersion, frozen food properties, density, thermal
conductivity enthalpy, apparent specific heat and thermal diffusivity,
freezing time, factors influencing freezing time, freezing rate, thawing
time. Frozen food storage: Quality changes in foods during frozen
storage.
Practical
1. Standard refrigeration symbols.
2. To study vapour compression refrigeration system.
3. Solving problems on cooling load calculations / Refrigeration
load.
4. To study the properties and performance characteristics of
some commonly used refrigerants.
5. To study the components of the refrigeration system.

6. Freezing of foods by different methods.
7. Determination of freezing time of a food material.
Suggested Readings:
1. Arora CP, Refrigeration and air conditioning , Tata Mcgraw
Hill.
2. Manohar Prasad, Refrigeration and air conditioning , New Age
Publication.
3. Singh RP and Heldman DR.1993, 2003, 2009. Introduction to
food engineering.Academic press 2nd, 3rd and 4th edition.
4. Fellow P. 1988 Food processing technology. VCH Ellis
Horwood
5. Andrew D. Althouse, Carl H. Turnquist, Alfred F. Bracciano.
Modern Refrigeration and Air Conditioning. Goodheart-
Willcox Co.
FBM 211 Entrepreneurship Development 3 0 0 3
Unit I
Entrepreneurship: Definition of Entrepreneur, Internal and External

Factors, Functions of an Entrepreneur, Entrepreneurial motivation
and Barriers, Classification of Entrepreneurship, Theory of
Entrepreneurship,Concept of Entrepreneurship, Development of
entrepreneurship; Culture, stages in entrepreneurial process.
Unit II
Creativity and Entrepreneurial Plan: Idea Generation, Screening

and Project Identification, Creative Performance, Feasibility
Analysis: Economic, Marketing, Financial and Technical; Project
Planning: Evaluation, Monitoring and Control segmentation. Creative
Problem Solving: Heuristics, Brainstorming, Synectics, Value
Analysis, Innovation.
Unit III
International Entrepreneurship Opportunities: The nature of

international entrepreneurship, Importance of international business to
the firm, International versus domestics entrepreneurship, Stages of
economic development.
Institutional support for new ventures: Supporting Organizations;

Incentives and facilities; Financial Institutions and Small scale
Industries, Govt. Policies for SSIs.
Unit IV
Family and Non Family Entrepreneur: Role of Professionals,

Professionalism vs family entrepreneurs, Role of Woman

entrepreneur.
Venture Capital: Venture capital, Nature and Overview, Venture

capital process, locating venture capitalists.
Suggested Readings:
1. Bridge S et al (2003),Understanding Enterprise: Entrepreneurship

and Small Business, Palgrave
2. Holt (1990) Entrepreneurship,New Venture Creation,Prentice-Hall
3 Dollinger M J (1999) Entrepreneurship,Prentice-Hall
4. Desai A.N (1990), Entrepreneurship And Environment
5. Roy, Rajeev. Entrepreneurship Management. Oxford University

Press
FBM 212 Managerial Economics and Public Policy 3 0 0 3
UNIT-I
Introduction: Basic terms and concepts in economics Goods &

Services free and economic goods, Utility Cardinal and Ordinal
approaches. Characteristics of utility Forms of utility. Law of
Diminishing Marginal Utility statement, assumptions of law,
explanation,limitations of the law, Importance. Law of Equi-marginal
Utility Meaning, Assumptions, Explanation of the Law,Practical
Importance,limitations. Consumers Surplus Meaning,
Assumptions,explanation, Difficulties in measuring Consumers
Surplus, Importance.
UNIT-II
Elasticity: Elasticity of demand: concept and measurement; price and

income elasticity and decision making; market demand-concept and
derivation; demand forecasting: concepts of projection; prediction and
forecasting; demand forecasting techniques; illustration: practical
applications.
UNIT-III
Production Cost and Pricing Strategies, Introduction to the theories of

production and cost; Law of variable proportions; Returns to scale;
Producers Equilibrium; Producers surplus; revenue curves of a firm
.Different pricing strategies: Average pricing and Marginal pricing.
UNIT-IV
Market Structures: Price-output decisions of the firms under alternative

market structures, Perfect competition; Monopoly, Monopolistic
competition and oligopolistic competition, Different Theories and
Models; Shut-down points; Fundamentals of input pricing.
UNIT-V
Circular Flow of goods and services.,Basic Problem of an economy

scarcity of resources with multiple uses and unlimited ends. Basic
Problems of Business and managerial decisions and underlying
paradigms.
Public Policy: Concept, context- Need for government intervention:

Public Choice Criteria for public Choice: Effectiveness, Efficiency,
Equity, Sustainability.
Suggested Reading
1. Damodaran Suma, Managerial Economics; OUP, New Delhi.
2. C. H. Peterson, Managerial Economics; Pearson Education Inc.
Indian Reprint
3. L J Truett and D B Truett, Managerial Economics: Analysis,
Problems, Cases; John Wiley and Sons.
4. Pindyk, Rubinfield, Mehta, Microeconomics; Pearson
Education Inc. Indian Reprint
5. H.L. Ahuja; Advanced Economic Theory-Micro economic
Analysis
FST 211 Food Chemistry 3 0 2 4
Theory
Unit 1
Water: The basic molecular of life. Physical properties of water.

Properties of Hydration, solvation. Bound water, free water, gels,
emulsions and foams, water activity. Distribution of water in various
foods and moisture determination. Introduction to different food
groups and importance of food chemistry;
Unit 2
Carbohydrates: Sources of food carbohydrates; Physico-chemical and

functional properties; chemistry and structure of homosachharides and
heterosachharides. Nomenclature and classification, structure and
chemical properties of monosaccharide carbohydrates CH-2
disaccharides and polysaccharides (cellulose, starch, fructans,

galactans, hemi-cellulose, pectic substances, carageenan); changes in
carbohydrates during processing. Carbohydrates determination
methods.
Unit 3
Proteins: Sources and physico-chemical and functional properties;

Purification of proteins; Common food proteins. Changes in protein
during processing, protein determination methods. Proteins from plant
and animal sources.
Unit 4
Fats: Sources and physico chemical and functional properties; PUFA

[Poly-unsaturated Fatty Acids] hydrogenation and rancidity;
Saponification number, iodine value, Reichert-Meissl number,
Polenske value; Lipids of biological importance like cholesterol and
phospholipids. Changes during food processing
Unit 5
Minerals and Vitamins: Sources and structures of minerals & vitamins;

Effect of processing and storage of vitamins, Pro vitamins A & D;
Vitamins as antioxidants. Food Pigments & Flavouring Agents:
Importance, types and sources of pigments - their changes during
processing and storages.
Practical
1. Determination of water activity of different food materials

2. Determination of moisture in food sample
3. Determination of Protein in food sample
4. Determination of Acidity and pH in food sample/beverages
5. Determination of total, non-reducing and reducing sugars
6. Determination of Vitamin C in food sample
7. Estimation of crude fibre in food sample
8. Analysis of lysine content in animal /vegetable sources
9. Estimation of iron in food products
Suggested Readings:
1. Essentials of Food & Nutrition by Swaminathan, Vol. 1 & 2

2. Food Chemistry by L. H. Muyer
3. Hand Book of Analysis of fruits & vegetables by S. Ranganna
4. Food Chemistry by Linhinger
5. Chemical changes in food during processing by Richardson
6. Nutrition and Dietetics by Rose
FST 212 Human Nutrition 2 0 2 3
Theory
Unit 1
Concepts and content of nutrition: Nutrition agencies, Nutrition of

community, Nutritional policies and their implementation, Metabolic
function of nutrients.
Unit 2
Water and energy balance; Water intake and losses, Basal metabolism-
BMR, Body surface area and factors affecting BMR.
Unit 3
Formulation of diets ; Classification of balanced diet; Preparation of

balanced diet for various groups, Diets and disorders. Recommended
dietary allowances; For various age group, According to physiological
status, Athletic and sports man, Geriatric persons.
Unit 4
Malnutrition; Type of Malnutrition, Multi-factorial causes,

Epidemiology of under nutrition and over nutrition, Nutrition infection
and immunity, Nutrition education.
Unit 5
Assessment of nutritional status; Diet surveys, Anthropometry,

Clinical examination,Biochemical assessment, Additional medical
information. In-born error of metabolism; Blood constituents,
Nutrients, Hormones and enzymes, Miscellaneous disorders. Food fad
and faddism. Potentially toxic substance in human food
Practical: Role of various national and international agencies in field

of human nutrition. Calculation of BMR and body surface area.
Preparation of balance diets, evaluation of energy value and techno
economical feasibility. Anthropometric measurements. Techniques in
animal feeding experiments. Biochemical analysis of urine and blood.
Nutritional survey. Determination of energy value; Bomb Calorimeter,
on basis of composition. Computation of Energy requirements; On the
basis of Physical activity, ACU unit
Suggested readings:
O R Fennema, Food Chemistry; McGraw Hill.
H D Belitz and W Grosch, Food Chemistry; Springer
Verlag.
L H Meyer, Food Chemistry; AVI, New York.
AOAC, Official Methods of Analysis of AOAC
International; Washington DC
R S Kirk and R Sawyor, Composition and Analysis of
Foods; Longman Scientific and Technical, UK.
M S Eastwood, Principles of Human Nutrition
Manual of FSSAI
FST 213 Principles Of Food Preservation and Processing 2 0 0 2
Unit1
Sources of food, scope and benefit of industrial food preservation,

perishable, non perishable food, causes of food spoilage. Preservation
by salt & sugar Principle, Method, Equipment and effect on food
quality.
Unit 2
Thermal processing methods of preservation Principle and

equipments :Canning, blanching, pasteurization, sterilization,
evaporation. Use of low temperature Principal, equipment and effect
on quality. Chilling, cold storage, freezing.
Unit 3
Preservation by drying dehydration and concentration Principle,

Methods, Equipment and effect on quality :Difference, importance of
drying & dehydration over other methods of drying and dehydration,
equipments and machineries, physical and chemical changes in food
during drying and dehydration .Need and Principle of concentration,
methods of concentration Thermal concentration, Freeze
concentration, membrane concentration, changes in food quality by
concentration.
Unit 4
Preservation by radiation, chemicals & preservatives. Definition,

Methods of Irradiation, Direct & Indirect effect, measurement of
radiation dose, dose distribution, effect on microorganisms.

Deterioration of Irradiated foodsphysical, chemical and biological;
effects on quality of foods.
Unit 5
Presentation of foods by chemicals, antioxidants, mould inhibiters,

antibodies, acidulates etc. Preservation by fermentation- Definition,
Advantages, disadvantages, types, equipments. Recent methods in
preservation: Pulsed electric field processing, High pressure
processing, Processing using ultrasound, dielectric, ohmic and infrared
heating. Theory, equipments and effect on food quality.
Suggested Readings:
1. Norman N. Potter, Joseph H. Hotchkiss , Food Science 5th ed.
Springer, 1998 - Technology & Engineering - 608 pages
2. Giridhari Lal, G.S. Siddappa and G. L. Tandon, Preservation of
Fruits and Vegetables; CFTRI, ICAR , New Delhi -12
3. Mircea Enachescu Dauthy, Fruit and vegetable processing, FAO
Agricultural Services Bulletin 119; International Book Distributing
Co.
4. B J B Wood, Microbiology of Fermented Foods, Vol. I; Elsevier
Applied Science Publishers.
5. Diane M Barrett, Laszlo Somogyi, Hoshahalli Ramaswamy,
Processing Fruits, Science and Technology; CRC Press.
6. Marcus Karel, Owen R Fernnema, Physical principles Food
Science, Part I and II; Marcel Dekker inc.
7. IGNOU-2006, Food Processing and Engineering II, Practical
Manual; www.ignou.ac.in.
FOURTH SEMESTER
BAS 221 Statistics for Food Science 2 0 2 3
Theory
Unit 1
Introduction to Statistics: uses, limitations, applications of statistics

in food science technology & management. Laws of statistics.
Types of data, data collection methods. Data presentation: tables,
frequency distributions. Graphical presentation of data: histogram,
different types of bar diagrams, line diagram, frequency polygon,
ogives, stem and leaf plot.
Unit 2
Measures of central tendency: Mean, median, mode, harmonic

mean, geometric mean, quartiles, percentiles and deciles. Measures
of dispersion: range, quartile deviation, mean absolute deviation,
standard deviation, coefficient of variation. Measures of skewness
& Kurtosis. Simple correlation and regression, Multiple-regression,
Multiple and partialcorrelation.
Unit 3
Theory of Probability: Basic concept, different approaches of

probability, addition and multiplication rules of probability, Bays
rule of probability. Probability distribution: Binomial, Poisson and
Normal.
Concept of population and sample, different sampling techniques,

sampling distribution, standard error
Unit 4
Hypothesis testing: Concepts of Hypothesis, Degrees of freedom,

Level of significance, confidence level, one tail & two tail tests,
Type I and Type II errors. Applications of t-test, z-test, F-test, Chi
square test. Analysis of variance (ANOVA) techniques,
Definitions and assumptions, One way classification, two way
classification.
Unit 5
Designs of experiments, principles of experimental design,

randomized block design, completely randomized design, Latin
square design, split plot design.
Factorial experiment 2 x 2 and 3 x 2, factorial design (Yates

method of analysis) 2 x 3 and 2x 4 factorials, Durcan's multiple
range test, Newman's keul test.
Suggested Readings:
1. Pillai and HC Sinha, Statistical Methods for Biological

Workers; Ram Prasad and Sons, Agra.
2. GW Snedeco and W Cochran, Statistical Methods; Oxford
and IBM Publishing Corp. New Delhi
3. S C Gupta and V K Kapoor, Fundamental of Mathematical
Statistics, S Chand.
4. SRS Chandel, Hand Book of Agricultural Statistics; Anchal
Prakashan Mandir, Kanpur.
5. Nageshwara Rao G, Statistics for Agricultural Sciences;
Oxford and IBH Publishing Co., New Delhi.
6. KA Gomez and AAGomez, Statistical Procedure of
Agricultural Research; John Wiley and Sons, New York
and Singapore.
7. R P Hooda, Statistics for Business and Economics
(Macmillan)
8. Alexander M. Mood, Ranklin A. Graybill & Duane C. Boes
, Introduction to the theory of Statistics (Tata McGraw-
Hill).
9. D. N. Elhance., Fundamentals of Statistics, Kitab Mahal
(1984).
Village camp
ENG 221 Food Engineering II 3 0 2 4

Theory
Unit 1
Heat transfer: Conduction: steady state heat conduction equation,
heat conduction in slabs, cylinders and Spheres, Heat generation
inside solid, Unsteady state heat conduction, Biot number, Fourier
number and Heisler Charts, Extended surfaces, effectiveness of
fins, thermal insulation and their selection, Optimum and economic
thickness of insulation, Principles of heat flow in fluids, Individual
and over all heat transfer coefficients.
Unit 2
Convection: Free and forced convection, dimensionless numbers in
heat transfer, expressions for calculating heat transfer coefficients,
Laminar and turbulent heat transfer inside and outside tubes, annuli
finned tubes, Natural convection and its applications.
Radiation: Kirchoffs Law, Stephdn's Law Heat flux by radiation,
Heat exchanger, Classification, applications, mode of operation,

Effectiveness, flow arrangement. heating fluids, thermal fluids,
Unit 3
Thermal operations: Pasteurization and Sterilization - Basic
concept, pasteurization of unpackaged and packaged foods, effects
of pasteurization on foods. Energy requirement and rate of
operations involved in process time evaluation in batch and
continuous sterilization, UHT processing; aseptic packaging;
irradiation and microwave processing of foods
Unit 4
Freezing: Planks law and estimation of freezing time of foods;
equipment, freeze concentration of liquid food. Rate of freezing.
Concentration and Evaporation: Concentration of liquid foods in
batch and continuous type evaporators; heat and energy balance in
multiple effect evaporators; falling and rising film evaporators;
mechanical and thermal vapour recompression systems.
Unit 5
Drying of Foods: various mechanisms of moisture removal in solid

and liquid foods during drying; properties of air-water vapour
mixture; drying operations based on conduction, convection and
radiation heat transfer; different types of dryers.
Practical
Heating and cooling of food product
Freezing of food product
Drying of fruits and vegetables
Concentration of liquid foods
Problems of multi effect evaporators
Visit to related food industry
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990.
Food Engineering Operations. Elsevier.
2. Geankoplis J Christie. 1999. Transport Process and Unit
3. McCabe WL & Smith JC. 1999. Unit Operations of
Chemical Engineering. McGraw Hill.
4. Sahay KM & Singh KK. 1994. Unit Operation of
Agricultural Processing. Vikas Publ. House.
5. Fellows P. 1988.Food Processing Technology: Principle
and Practice. VCH Publ.
6. Singh RP and Heldman DR. 1993.Introduction to Food
FBM 221 Food Supply Chain Management 3 0 0 3
UNIT I
Introduction and overview of Food supply chain management,

present status of Food Supply Chains in India and challenges
thereof, Inbound and outbound logistics, Supply chain as a source
of competitive advantage.
UNIT II
Inbound logistics, Buyer-Vendor co-ordination, Procurement,

Vendor development and evaluation, reduced sourcing and supplier
partnership - benefits, risks and critical success factors, multi-level
supply control. inventory control systems of stock replenishment,
cost elements, EOQ and its derivative models, use of computers for
materials function.
UNIT III
Outbound logistics, System view of logistics-Coordination and

management of transportation, inter model transportation and third
party transportation services, characteristics of different
transportation services, carrier selection, contracting and
evaluation methods, inventory order processing, purchasing ware
housing materials handling, packaging and customer service
standards, physical distribution planning, channel considerations,
inventory strategies and management, transportation infrastructure
and management, facility location, materials handling.
UNIT IV:
Strategic considerations for supply chain, Porters industry analysis

and value-chain models, the concept of total cost of ownership,
supply stream strategies, classification and development guidelines,
measuring effectiveness of supply management, logistics
engineering.
UNIT V
Operations Research Models for operational and strategic issues in

supply chain management. The Bullwhip Effect and supply-chain
management game
Suggested Readings:
1. Chopra, S, and P. Meindl, Supply Chain Management

Strategy, Planning and Operation, Pearson Education.
2. Raghuram, G. and N. Rangaraj, Logistics and Supply Chain

Management: Cases and Concepts; Macmillan, New Delhi.
3. Simchi-Levi, D., P. Kaminski and E. Simchi-Levi,

Designing and Managing the Supply Chain: Concepts,
Strategies and Case Studies; Irwin, McGraw-Hill.
4. Shapiro, J., Modelling the Supply Chain; Duxbury

Thomson Learning.
FBM 222 Food Marketing 3 0 0 3
UNIT-I
Concept and functions of food marketing; concepts and scope of

food marketing management; concepts and elements of marketing
mix. Concept of market structure, micro and macro environments;
Consumer behaviour; consumerism; Marketing Opportunities-
Analysis, marketing research and marketing information systems.
UNIT-II
Market measurement- present and future demand; Market

forecasting; market segmentation, targeting and positioning.
Allocation and marketing resources, Marketing Planning Process,
Product policy and planning.
UNIT-III
Product-mix; product line; product life cycle, New product

development process. Product brand, packaging, services decisions.
Pricing Decisions, Price determination and pricing policy of milk
products in organized and unorganized sectors of dairy industry.
UNIT IV
Promotion-mix decisions, Deciding advertising objectives,

advertising budget and advertising message, Media Planning,
Personal Selling, Publicity; Sales Promotion, Food and Dairy
Products Marketing. Marketing channel decisions, Retailing,
wholesaling and distribution.
UNIT V
International Marketing and International Trade, International

marketing environment; Deciding which and how to enter
international market; Exports- Direct exports, indirect exports,
Licensing, Joint Ventures, Direct investment and
internationalization process, Deciding international marketing

Program, Impact of World Trade Organization (WTO).
Suggested Readings :
1. Philip Kotler, Marketing management; Prentice Hall of-

India.
2. Brigham. Eugene, F., Fundamentals of financial
Management; The Dryden press.
3. Sherilaker, Marketing Management; Himalaya Publishing
Company.
4. Mehtha PL., Managerial Economies- Analysis, problems and
Cases; Sultan Chand and Sons, New Delhi.
FST 221 Fruits and Vegetable Processing Technology 3 0 3 5
Theory:
UNIT -I
Fruits and vegetables as living products: Current status of
production and processing of fruits and vegetables, composition
and nutritive value of fruits and vegetables; spoilage of fruits and
vegetables. Maturity standards for storage and desirable
characteristics of fruits and vegetables of processing, fruit ripening,
Post harvest treatments to enhance shelf-life, Washing, grading,
Pre-cooling, Concept of evaporating cooling, conditions for
transportation and storage,
UNIT-II
Cold chain and low temperature preservation: Types of cold
preservation; Types of freezers and freeze concentrators, cooling
above freezing point, cooling below freezing point. Pack house,
Refrigerated transportation.
UNIT -III
Thermal processing: blanching, Canning and bottling, effect of
canning and bottling on nutritive value, spoilage of canned foods,
detection and control. UHT processing: Aseptic processing and
packaging. Dehydration techniques of Fruits and Vegetables: Tray
drying, osmotic dehydration, foam mat drying, spray drying,
fluidized bed drying, freeze drying, microwave drying, vacuum
drying, heat pump drying.
UNIT-IV
Products processing: Juice extraction and preparation of syrups,
squashes, cordials, nectars, Jam, jelly, marmalade and candies;
ketchup, pickles, chutneys and sauces; fruit juice concentrates and
powders; fortified soft drinks, tomato product, vinegar; cut fruits
and vegetable, fruit toffee; fruit flavors and essences; Minimally
processed fruits and vegetables, Emerging technologies for fruits
and vegetables processing.
UNIT-V
Technology of Dry Fruits and Nuts

By-products utilization: Extraction of active ingredient from by-
products of fruits and vegetables or industrial waste.
Practical:
1. Estimation of sugar-acid ratio of fruits
2. Evaluation of washer and grader
3. Testing of adequacy of blanching
4. Pectin determination in fruits and vegetable products.
5. Preparation fruit juices and concentrates
6. Canning of fruits and vegetables
7. Preparation of jams and jellies, marmalade, preserves and
candies
8. Preparation of pickles, chutneys
9. Preparation of tomato products
10. Drying of fruit and vegetables
11. Processing of mushrooms.
12. Visit to fruits and vegetable processing industries
Cruesss W.V. 2000. Commercial Fruit and Vegetable
Products. Agrobios.
MirceaEnachescaDanthy. 1997. Fruit and Vegetable
Processing. International Book Publ.
Srivastava R.P and Sanjeev Kumar. 1994. Fruit and
Vegetable Preservation. Principles and
Practices.International Book Distr.
Sumanbhatti and Uma Varma. 1995. Fruit and Vegetable
Processing. CBS.
Thompson A.K. 1996. Post Harvest Technology of Fruits
and Vegetables. Blackwell.
Verma L.R and Joshi V.K. 2000. Post Harvest Technology
of Fruits and Vegetables. Vols. I-II. Indus Publ.
FST 222 Milk Processing Technology 3 0 3 5
Theory
UNIT -1
Milk: Definition, composition, White revolution, Present milk
industry scenario and its future, Physical and chemical properties,
nutritive value of milk and milk products and its national and
international standards. Practices related to procurement and
transportation of milk.
UNIT -II
Testing of milk and milk products: Detection of non-milk fats,
water, non-milk proteins. Microbiology of milk: Milk as a substrate
for bacteria, spoilage micro-organism, pathogenic micro-organism,
sources of contamination, hygienic measures.
UNIT -III
Good hygienic practice in milk processing: Principal hazards,
cleaning and disinfection in a dairy industry, definitions, cleaning
and disinfection agents and processes. Reception, pasteurization,
standardization, toning, homogenization, cream separation, market
and special milk.
UNIT-IV
Technology of traditional Indian dairy products. Technology of fat
rich dairy products like Cream, butter, ghee and margarine.
Technology of fermented milk and milk products and probiotic
milk based products.
UNIT -V
Sterilized flavored milk, UHT milk, Aseptic packaging and
storage.
Practical :
1. To conduct the platform tests of milk sampling of dairy
products.
2. Determination of physio-chemical properties of milk.
3. Testing efficiency of pasteurization.
4. Detection of common adulterants in milk and milk products.
5. Separation and standardization of milk.
6. Preparation of flavored milk.
7. Preparation of traditional Indian dairy products
8. Preparation of white and salted butter and ghee.
9. Visit to a dairy plant.
Suggested Readings:
Smit, G., Dairy processing - improving quality; Woodhead
Publishing.
Walstra P., Geuits T.J., Noomen A., Jellema A. and Van
Boekel M.A.J.S.,Dairy technology- Principles of milk
properties and processes; Marcel Dekker Inc.
Spreer E., Milk and dairy product technology; Marcel
Dekker Inc.
Gupta R.P., Dairy India year Book 2007.
Robinson R.K., Modern dairy Technology, Vol I Advances
in Milk processing.
FST 223 Cereals, Pulses and Oilseeds Technology 3 0 3 5
Theory
UNIT-I
Status, production and major growing areas of cereals in India and
world, Structure and chemical composition of cereals, pulses and
oilseeds, Nutrition and anti-nutritional factors.
UNIT-II
Wheat Processing: Wheat classification, wheat grain structure,
wheat roller flour milling, quality and milling functionality of
wheat flour components and bakery ingredients. Paddy Processing
and treatment for quality improvement, Modern rice milling
operations, Confectionery.
UNIT-III
By product utilization e.g. bran: Novel product development
Instant Rice, puffed products etc.
Coarse Cereals Products: Maize, sorghum, pearl millet and small
millets processing and value addition.
UNIT-IV
Pulses: Pretreatment of pulses for milling, milling of major pulses.
Methods to improve recovery. Oil seeds Processing: Groundnut,
Mustard, Soybean, Sunflower, Safflower, Sesame and other oil
bearing materials, Expeller and solvent extraction processing.
UNIT-V
Special Topics: Processing and utilization of Soya bean for value
added products, Innovative products from cereals, pulses and
oilseeds. Extrusion technology for cereals.
Practical:
1. Physical properties of cereals.
2. Conditioning of wheat.
3. Parboiling of Paddy.
4. Cooking quality of rice,
5. Milling of rice,
6. Determination of Gelatinization Temp.
7. Visit to cereal processing unit.
8. Physical properties of Legumes and Oil seeds.
9. Principles of dehulling; Dal Milling Process.
10. Visit to Dal Mill
11. Antinutritional factors and Methods of Elimination.
12. Visit to oil extraction plant.
Chakraverty A & De DS. 1981. Post-harvest Technology of
Cereals, Pulses and Oilseeds. Oxford & IBH.
Unit Operations of Agricultural Processing. Authors, K M
Sahay, K.K. Singh. Edition, 2, Publisher, Vikas Publishing
House Pvt
Y. Pomeranz, Wheat Chemistry and Technology
Chakraborty AC, Post Harvest Technology of Cereals
DAV Dendy and BJ Dobrazczyk, Cereals and Cereal
Processing: Chemistry and Technology
S A Matz, Chemistry and Technology of Cereal Food and
Feed
FIFTH SEMESTER
BAS 311 Methods of Food Analysis 2 0 3 4

Theory
UNIT I
Introduction to Food Analysis: Rules & Regulations of Food Analysis,
Safety in Laboratory. Sampling and sampling techniques, sample
preparation for analysis. Basic principles of spectroscopy: UV-VIS
molecular absorption spectrometry, atomic absorption & emission
spectrometry, fluorescence spectrometry, Atomic mass spectrometry,
IR spectrometry.
UNIT II
Separation Science: Basic principles of chromatography, HPLC, GC,
TLC, Super critical fluid extraction chromatography
UNIT-III
Analysis of liquids: Total liquids concentration, Solvent extraction;
Non-solvent liquid extraction methods; instrumental methods.
Determination of liquid composition.
UNIT-IV
Electrophoresis methods, Chemical methods; enzymatic methods;
physical methods; immunoassays; analysis of polysaccharides fiber.
Analysis of proteins Determination of overall protein concentration;
protein separation and characterization; methods based on different
adsorption characteristics separation due to size differences; separation
by electrophoresis.
UNIT-V
Radiochemical Methods: Use of radio isotopes, viscosity and
consistency measurements of food, measurement of rheological
properties.
Practical
1. Introduction to Food Analysis Techniques and calibration of
glasswares
2. Sampling techniques and methods of sample preparation.
3. Experiment using principles of colorimetry and
spectrophotometry.
4. Determination of pH.
5. Determination of Titratable acidity.
6. Determination of moisture and Total solids.
7. Analysis of foods for pesticides and drug residues.
8. Test for Adulterants
Suggested Readings:
S.S. Neilson, Food analysis, Springer.
AOAC methods for Food Analysis.

Y. Pomeranz and C. E Meloan, Food Analysis, Theory and
practice; AVI publishing company, INC West Port, Connecticut,
USA.
Fung, D.Y.C. and Matthews, R., Instrumental Methods for
Quality Assurance in Foods; Marcel Dekker, Inc. New York.
Moskowitz, H. R., Food Texture: Instrumental and Sensory
Measurement; Marcel Dekker, Inc. New York
AES 311 0 0 2 2
Village Adoption
Village camp
ENG 311 Food Engineering III 3 0 2 4
Theory
Unit 1
Mass transfer: Diffusion and Mass Transfer in Food Materials:
Molecular diffusion in solids and fluids: Ficks 1st law for molecular
diffusion, diffusion through varying cross sectional area, molecular
diffusion in liquids, molecular diffusion in biological solutions and
gels, molecular diffusion in solids, diffusion coefficients in gas, liquid
and solid, numerical solution of steady state diffusion,
Unit 2
Gas Absorption: Equilibrium relationship, mass transfer theories,
concept of driving force, individual and overall mass transfer
coefficients.
Unit 3
Air properties, dry and wet bulb temperature, Wet and dry bulb
hygrometry, Humidity charts, Methods of humidification and
dehumidification, Air conditioning
Unit 4
Liquid- Liquid Extraction: Equilibrium for immiscible and partially
miscible systems, Use of triangular diagram. Calculation of number of
stages for cocurrent and counter current contacting.
Crystallization: theory, Nuclei formation, Crystal growth, Theory of

crystallization, Batch and continuous crystallization, Fractional
crystallization.
Unit 5
Adsorption: Gas solid isotherms for one and more sorbates,
Chemisorption, Liquid and solid isotherm, Adsorption unit- Fixed bed
equations, Isothermal operation, Non isothermal operation, pressure
swing adsorption,
Extraction, supercritical extraction. Leaching
Distillation, steam distillation, batch distillation, vacuume distillation
Practical
1. Experiment on extraction of oil from food sample.
2. Experiment on distillation process for production of distilled
water.
3. Experiment of absorption of water by dried food product /
grain.
4. Experiment on crystallization process in food processes.
5. Experiment on humidification process in food processing
6. Experiment on dehumidification process in food processing
7. Visit to related food industry
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food
Engineering Operations. Elsevier.
2. Fellows P. 1988.Food Processing Technology: Principle and
Practice. VCH Publ.
3. Geankoplis J Christie. 1999. Transport Process and Unit
4. McCabe WL & Smith JC. 1999. Unit Operations of Chemical
Engineering. McGraw Hill.
5. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural
Processing. Vikas Publ. House.
6. Singh RP and Heldman DR. 1993.Introduction to Food
ENG 312 Energy Utilization in Food Industry 3 0 0 2

Theory
Unit 1
Classification of energy sources; Introduction to renewable energy

sources; characterization of biomass; types, construction, working
principle, uses and safety/environmental aspects of different renewable
energy devices like gasifiers, biogas plants.
Unit 2
solar passive heating devices, photovoltaic cells and arrays; Brief
introduction to wind energy, hydroelectric energy, ocean energy,
briquetting and baling of biomass, biomass combustion, biodiesel
preparation and energy conservation in agriculture.
Unit 3
Energy forms and units, energy perspective, norms and scenario;
energy auditing, data collection and analysis for energy conservation in
food processing industries.
Unit 4
Sources of energy, its audit and management in various operational
units of the agro-processing units; passive heating, passive cooling, sun
drying and use of solar energy, biomass energy and other non-
conventional energy sources in agro-processing industries.
Unit 5
Reuse and calculation of used steam, hot water, chimney gases and
cascading of energy sources. Energy accounting methods,
measurement of energy, design of computer-based energy management
systems, economics of energy use.
Suggested Readings:
1. Kennedy WJ Jr. & Wayne C Turner.1984. Energy
Management. Prentice Hall.
2. Pimental D. 1980. Handbook of Energy Utilization in
Agriculture. CRC
3. Rai GD. 1998. Non-conventional Sources of Energy. Khanna
Publ.
4. Twindal JW & Anthony D Wier 1986. Renwable Energy
Sources. E & F.N. Spon Ltd.
5. Verma SR, Mittal JP & Surendra Singh 1994. Energy
Management and Conservation in Agricultural Production and
Food Processing. USG Publ. & Distr., Ludhiana.
6. Boyle Godfrey. 1996. Renewable Energy: Power for
Sustainable Future. Oxford Univ. Press.
8. Culp AW. 1991. Principles of Energy Conservation. Tata
McGraw Hill.
9. Duffle JA & Beckman WA. 1991. Solar Engineering of
Thermal Processes. John Wiley.
10. Garg HP & Prakash J.1997. Solar Energy - Fundamental and
Application. Tata McGraw Hill.
11. Grewal NS, Ahluwalia S, Singh S & Singh G. 1997. Hand
Book of Biogas Technology. Solar Energy Fundamentals and
Applications. TMH, New Delhi.
12. Mittal KM. 1985. Biomass Systems: Principles & Applications.
New Age International.
FBM 311 Business Laws 3 0 0 3
UNIT 1
Contract Act, 1872
Definition of a Contract and its essentials, Formation of a valid
Contract - Offer and Acceptance, Consideration, Capacity to Contract,
Free consent, Legality of object, Discharge of a Contract by
performance, Impossibility and Frustration, Breach, Damages for
breach of a contract, Quasi contracts, Contract of Indemnity and
Guarantee, Bailment and Pledge, Agency.
UNIT II
Partnership Act, 1932
Definition of Partnership and its essentials, Rights and Duties of
Partners : Types of Partners, Minor as a partner, Doctrine of Implied
Authority, Registration of Firms, Dissolution of firms.
Sale of Good Act, 1930
Definition of a Contract of Sale, Conditions and Warranties, Passing
of Property, Right of Unpaid Seller against the Goods, Remedies for
Breach.
UNIT III
Negotiable Instrument Act, 1881
Definition and characteristics, Kinds of negotiable instruments,
Promissory Note, Bill of Exchange and Cheques, Holder and Holder
in due course, Negotiation, Presentment, Discharge from Liability,
Noting and Protest, Presumption, Crossing of Cheques, Bouncing of
Cheques.
Companies Act, 1956
Nature and Definition of a Company, Registration and Incorporation,
Memorandum of Association, Articles of Association, Prospectus,
Kinds of Companies, Directors: Their powers and duties, Meetings,
Winding up.
UNIT IV
Consumer Protection Act, 1956
Aims and Objects of the Act, Redressal Machinery under the act,
Procedure for complaints under the act, Remedies, Appeals,
Enforcement of orders and Penalties.
The Information Technology Act, 2000
Definition, Digital Signature, Electronic Governance, Attribution,
Acknowledgment and Dispatch of Electronic Records, Sense
Electronic Records and Sense Digital Signatures, Regulation of
Certifying Authorities, Digital Signature Certificates, Duties of
Subscribers, Penalties and Offences.
Suggested Readings:
1. Gulshan J.J. - Business Law Including Company Law (New Age

International Publisher, 13th Edition)
2. Kuchhal M.C. - Business Law (Vikas Publication, 4th Edition)
3. Avtar Singh - Principles of Mercantile Law (Eastern Book
Company, 7th Edition).
4. Relevant Acts
FBM 312 Business Strategy 3 0 0 3
UNIT-I
Understanding strategy and strategic management process. Levels of

strategy. Basic model of strategic management.
UNIT-II
Corporate mission and objectives: Concept of synergy and its

importance in strategic management.
UNIT-III
Scanning the Environment : Environmental scanning and industry

analysis ; Internal Scanning. SWOT analysis. Porters model to
determine industry attractiveness. Identifying Strategic Alternatives :
Growth strategies ; mergers and take-overs; joint ventures ; harvesting
and retrenchment strategies.
UNIT-IV
Selecting a Strategy: Evaluating strategic alternatives-BCG Model, GE

business planning grid, Royal Dutch/ Shells Directional Policy
Matrix, Hofers Product/Market Evaluation Portfolio Matrix. Strategy
Selection.
UNIT-V
Strategy Implementation: Strategy structure fit, developing

organizational structure, leadership and organization culture. Strategic
Evaluation and Control: Measuring performance, Reward systems.
Suggested Readings:
1. Wheelen, Thomas L. and J. David Hunger, Concepts in

Strategic Management and Business Policy, Pearson Education.
2. Byars, Lloyd L., Strategic Management : Planning and

Implementation, Harper and Row Publishers.
3. Kazmi, Azhar, Business Policy, Tata McGraw Hill.
4. Boulton R. William, Business Policy - The Art of Strategy

Management, Macmillan Publishing Company.
FBM 313 Financial Management 3 0 0 3
UNIT I
The Finance function: Goals, Objective and functions of Financial

Management, finance functions Treasury vs. Controller functions, The
Logic of Wealth Maximization
UNIT II
Time Value of Money, Techniques of compounding and Discounting,

functions of Chief Financial Officer, investment decisions, financing
decisions dividend decision.
UNIT III
Cost of Capital: Cost of debt, preference and equity capital, cost of retained
earnings, weighted average, cost of capital, marginal cost of capital.
UNIT IV
Capital budgeting process, basic principles of Capital expenditures proposals,

various appraisal methods, Average rate of return, payback period,
Discounted Cash Flow methods, Net Present Value, Internal Rate of Return
and profitability index, Merits and demerits of appraisal methods, conflicts in
decision making.
UNIT V
Operating and Financial Leverage, Total leverage. Capital Structure - their

net income and net operating income approaches- optimal capital structure,
factors affecting capital structure, EBIT/EPS and ROI and ROE analysis,
Capital structure policies in practice. Dividend decisions and share valuation,
Working capital management.
Suggested Readings:
1. Prasanna Chandra, Financial Management; McGraw Hill.

2. I.M. Pandey, Capital Structure and the Cost of Capital; Vikas
Publishing.
3. I.M. Pandey, Elements of Financial Management; South Asia Books.
4. I.M. Pandey, Management Accounting; Vikas Publishing.
5. Charles Horngren, Introduction to Financial Accounting; Pearson
India
FST 311 Bakery and Confectionary Technology 2 0 3 4

Theory
UNIT-I
Global Status of bakery and confectionery industry. Review of raw
materials and quality parameters of wheat flour, flour standards; dough
development; methods of dough mixing; dough chemistry, rheological
testing of dough-Farinograph, mixograph. Extensograph, Amylograph/

Rapid- visco analyzer, Falling number, Hosney's dough stickiness
tester and interpretation of data.
UNIT-II
Bread: various methods of production and effect of various
formulations and process parameters on quality. Staling of bread,
losses during manufacture and methods to control them; machinery
used in bakery industry, multigrain bread, gluten free products,
traditional bakery products, shelf life.
Biscuits and Cookies: Ingredients and flour specification; types of
biscuits, doughs -developed doughs, short doughs, semi-sweet, enzyme
modified doughs and batters importance of the consistency of the
dough.
UNIT-III
Cakes: Flour specifications-, ingredients, manufacturing process and
quality evaluation. Preparation of other bakery products - rusks,
crackers, buns, muffins, pizza; raw materials, methods of production,
quality parameters.
Confectionery manufacture: Raw materials used in the confectionery
manufacturing and processing industry - including quality control
methods. Cocoa, Sugar, Dried milk products, Special fats, Emulsifiers,
Nut kernels. Production of cocoa liqueur from the cocoa bean, Dark,
milk and white chocolate, manufacturing processes.
UNIT-IV
Chocolate Processing Technology : Compound coatings and candy
bars; tempering technology, chocolate hollow figures, chocolate shells,
enrobing technology, manufacture of candy bars, Presentation and
application of vegetable fats; production of chocolate mass.
UNIT-V
Sugar Confectionery manufacture: General technical aspects of
industrial sugar confectionery manufacture, Manufacture of high
boiled sweets-Ingredients, Methods of manufacture- Types-Center-
filled, lollipops, coextruded products. Manufacture of gums and jellies-
Quality aspects
Manufacture of Miscellaneous Products: Caramel, Toffee and fudge-
Liquorice paste and aerated confectionery, Lozenges, sugar panning
and Chewing gum, Countlines-Quality aspects
Bakery Plant - Layout, setting up of units and hygienic conditions,
operation and maintenance.
Practical:
1. Quality assessment: Flour, yeast, water, leavening agents.
2. Manufacturing of bread (sandwich bread, milk bread)
3. Sensory evaluation of bread.
4. Manufacturing of Cookies
5. Sensory evaluation of cookies
6. Manufacturing and sensory evaluation of Rusk.
7. Manufacturing and sensory evaluation of cakes and pastries.
8. Manufacturing of milk and dark chocolate and its sensory
evaluation.
9. Preparation of different varieties of candies and its sensory
evaluation.
10. Preparation of Fudge, Caramel, Fondant Jellies and its sensory
evaluation.
10. Visit to bakery plants.
Suggested Reading:
1. Y. Pomeranz, Modern Cereal Science and Technology, MVCH
Publications, NY
2. Samuel A. Matz , Bakery Technology and Engineering
,Chapman and Hall
3. A Bent, E B Bennion, G S T Bamford , The technology of cake
making, Blackie-Academic and Professional, UK.
4. Duncan J R Manley, Technology of Biscuits, Crackers, and
Cookies, Ellis Horwood Ltd.
5. William Sultan Bakery Engineering and Technology, Practical
baking, Matz. SA.
6. EB Jackson, Sugar Confectionery Manufacture, Aspen
publishers Inc., Great Britain.
FST 312 Meat, Fish and Poultry Product Technology 3 0 3 5

Theory
UNIT-I
Introduction to meat and poultry industries; Pre-mortem selection of
animals;Modern Abattoir Practices: slaughtering techniques of animal
and slaughtering practices; Meat cuts and portions of meat; Inspection
and grading of meat; Physico-chemical composition of muscle; Post-
mortem changes in muscle; Conversion of muscle to meat.
UNIT -II
Chemical and nutritional composition of meat ; The eating quality of
meat - color, water holding capacity (WHC) and juiciness, texture and
tenderness, odour and taste; Meat microbiology and safety; Spoilage
characteristics of meat; Endogenous and exogenous infections;
Preventive (prophylaxis) measures for avoiding meat spoilage.
UNIT -III
Meat processing- comminution, emulsification, curing, smoking,
cooking, ageing and tenderization; Meat products - meat emulsion,
fermented meats, sausages, ham, bacon and comminuted meat
products; Meat analogs; Meat storage and preservation- by temperature
control (refrigeration, freezing, thermal processing), by moisture
control (dehydration, freeze drying, curing, IMF meat), by microbial
inhibition (chemical preservation, ionizing radiation); Packaging of
meat products. Meat production, processing and consumption trends;
Meat plant sanitation and waste disposal; By-products from meat
industries and their utilization.
UNIT -IV
Inspection of birds, poultry slaughter and dressing, Factors affecting
quality of poultry; Classification of poultry meat; Composition and
nutritional value of poultry meat; Processing of poultry meat, spoilage
and control; By-product utilization.
Egg and egg products- Structure, composition and functions of eggs;

Abnormalities in eggs; Functions of eggs in food products; Inspection
and grading for egg quality; Preservation and safe handling of eggs;
Coagulation of eggs, egg foams, egg powder and egg based products.
UNIT-V
Fish as raw material for processing and its biochemical composition.
Factors affecting the quality of product and post harvest losses.
Chilling and freezing of fish and other aquatic products. Physical,
chemical, microbiological and sensory changes during storage.
Principles of thermal processing. decimal reduction time, thermal death
time, Z and F values, 12D concept, determination of process time.
Canning process for fish. Value added fish products. Hurdle
technology and its application. Composition and role of muscle
proteins, Factors influencing denaturation of muscle proteins.Fisheries
Byproducts Technology.
Practical:
1. Physico-chemical and microbiological quality of different types
of meat.
2. Canning of meat products and determination of thermal process
time.
3. Preservation of meat by curing, freezing, smoking, drying and
determination of shelf-life
4. Preparation of Various value added meat products
5. Estimation of nitrites/nitrates in processed meat products.
6. Estimation of Water Holding Capacity and emulsification
capacity of various types of meat.
7. Physico-chemical and micro-biological quality of raw egg and
their products.
8. Preservation of shell eggs by various methods
9. Studies on hygiene and sanitation in meat, poultry and egg
processing plants.
10. Visit to meat/poultry/egg processing plant for hands on training.
Suggested Readings:
Vaclavik V.A. and Christian EW, Essentials of food science;
Springer International.
Laurie R.A., Lawries meat Science; Woodhead Publishing
Ltd.
Stadelman W.J. and Cotterill O.J., Egg science and technology;
CBS Publishers.
Pearson A.M. and Gillett T.A., Processed Meats; CBS
Publishers.
Stadelman W.J., Olson V.M., Shemwell G.A. and Pasch S.,
Egg and poultry meat
Processing; Elliswood Ltd.
Aitken A., Mackie M., Merritt S.H. and Windsor M.L., Fish
Handling and Processing; Ministry of Agriculture, Fisheries
and Food, Edinburgh.
Balachandran K.K., Post-harvest Technology of Fish and Fish

Products; Daya Publ. House.
SIXTH SEMESTER
BAS 321 Food Microbiology and Safety 2 0 2 3

Unit 1
Microorganisms important in food industry
Types of microorganisms, their importance in foods,
classification of food borne bacteria, their morphology and
distinguishing features with examples.
Unit 2
Growth of microorganisms in foods
Intrinsic (pH, moisture content, redox potential, nutrient content,
antimicrobial constituents and biological structures ) and
extrinsic factors (temp., RH, presence and concentration of
gases) governing growth of microorganisms in food.
Unit 3
Food spoilage
Chemical changes caused by microorganisms in foods
(breakdown of proteins, carbohydrates, fats and other
constituents during spoilage), specific microorganisms causing
spoilage of milk and milk products, meat, fish, egg, cereals,
fruits, vegetables and their processed products, quality defects in
canned foods, sugar and confectionary products
Unit 4
Food fermentations
General description of fermenters, parts and their functions,
different types of fermentations (static, submerged, agitated,
batch, continuous). Microbial culture selection by screening
methods and strain improvement. Starter cultures - definition,
types, Fermentation - definition, types (acid, alcohol). Fermented
foods - types, methods of manufacture for vinegar, ethyl alcohol,
cheese, yoghurt, bakers yeast and traditional Indian foods.
Unit 5
Microbial Foodborne Diseases
Introduction, types of microbial foodborne diseases (foodborne
intoxications and foodborne infections), symptoms and
prevention of some commonly occurring food borne diseases.
Unit 6
Food Preservation
Principles of preservation, methods of food preservation high
temperature, low temperature, drying, radiation, chemical
preservatives, bio-preservatives, hurdle technology, active
packaging, novel processing technologies.
Practicals
Enumeration of coliforms, yeasts and molds and total

viable bacteria in fruits and vegetables. dairy products
Enumeration of coliforms, yeasts and molds and total
viable bacteria in dairy products.
Enumeration of aerobic spore forming bacteria in food
sample.
Estimation of alcohol content in fermented product
Isolation and identification scheme for detection of
Salmonella in foods
Casein hydrolysis by microorganism on SMA
Starch hydrolysis by microorganism using starch agar
Evaluation of Starter Culture by Starter Activity Test
Assessment of surface sanitation by swab /rinse method
and assessment of personnel hygiene by hand wash
To study the given sample (milk) using Methylene blue
reduction test (MBRT)
To find total viable bacteria and coliforms in water by
membrane filtration technique
Evaluation of canned products for anaerobic spore
formers
Preparation of Yoghurt
Suggested Readings:
Food Microbiology, TMH, New Delhi by W C Frazier &
D C Westhoff
Modern Food Microbiology, CBS Publication, New Delhi
by J M Jay
Essentials of Food Microbiology, Arnold, London byJohn
Garbutt
Microbiology,5th Ed., TMH, New Delhi by M J Pelczar, E
C S Chan and Noel R Krieg
Microbiology of Safe Food, Blackwell Science, Oxford by
S J Forsythe
Fundamentals of Food Microbiology AVI Publishing Co.
Inc., Connecticut, USA by M L Fields
Microbiology of foods by J C Ayres, J O Mundt, W E
Sandine, W H Freeman
AES 321 Village adoption 0 0 3 3

Village Camp
ENG 321 Instrumentation and Process Control 2 1 0 3

Theory
Unit 1
Review of Laplace Transforms; Zero, first and second order
responses of instruments, General Principles of Industrial
Instrumentation: Pneumatic, Electric and Electronic devices,
Process control principles, Measurement and control of
temperature, flow of fluids, liquid levels, pressure, humidity, Gas
concentration, Refractometer, Specific gravity.
Unit 2
Indicating, recording and controlling instruments commonly used

in process industries. Choice of control instruments.
Unit 3
Process Control: Dynamic Behavior of first/second order

systems,
Response of first order systems/first orders system in series.
Unit 4
Block diagrams and transfer functions, Feedback control, P, PI,

PID controllers. Transient response of control systems, Stability
general concepts,
Unit 5
Routh stability criterion, Frequency response: Bode diagram,

Nyquist diagrams, Feed forward control, Cascade control etc.
SCADA systems.
Suggested Readings:
1. BeckwithTG. 1996. Mechanical Measurements. Addison-
Wesley.
2. Doeblin EO. 1966. Measurement System - Application
and Design. McGraw Hill.
3. Ernest O Doebelin.1995. Measurement Systems -
Application and Design. McGraw Hill.
4. Holman P 1996. Experimental Methods for Engineers.
McGraw Hill.
5. Nachtigal CL. 1990. Instrumentation and Control.
Fundamentals and Application. John Wiley & Sons.
6. Oliver FJ. 1971. Practical; Instrumentation Transducers.

Hayden Book Co.
7. Perry CC & Lissner HR.1962. The Strain Gauge Primer.
McGraw Hill.
8. Coughanowr and Koppel, Process Control and Dynamics
ENG 322 Food Packaging Technology 2 0 2 3

Theory
Unit 1
Packaging Machineries, Systems and Regulations, Introduction to Food
Packaging: History, Definitions, Importance and scope functions of
packaging, package components.
Unit 2
Packaging Materials and Properties: Manufacturing process, types,
properties, advantages and disadvantages. Primary Packaging
Materials. Paper and paper based packaging materials, Plastic as
packaging materials: Brief history, processing, classification,
mechanical, optical and barrier properties like WVTR, GTR, additives
in plastics.
Unit 3
Aluminium foil. Metal packaging materials. Manufacture of tin plate,
TFS, fabrication, corrosion and remedial measures. Glass packaging
materials: Composition, structure, properties, manufacture, design and
closure. Plastic collapsible tube. Composite container. Secondary
Packaging Material: Folding carton. Transport packaging materials-
corrugated fiber board boxes, wooden boxes. Ancillary Packaging
Materials: Printing inks, varnishes, lacquers and adhesives. Factors
responsible for the selection of Packaging materials for fresh and
processed food products.
Unit 4
Packaging requirements of different types of foods : fruits and
vegetables, meat, fish, poultry, dairy products, edible oils and spice
products, bakery products, confectioneries, Instant foods, extruded
foods, snack foods, alcoholic and non alcoholic carbonated beverages,
compatibility and estimation of shelf life.
Unit 5
Packaging Machineries, Systems and Regulations: Packaging
Machineries: Bottling, canning, capping, labeling, form- fill sealing,
strapping, cartonning machineries. Packaging Systems: Vacuum and
gas packaging, aseptic packaging, retort packaging, CAP and MAP,
active packaging, shrink packaging, lined cartonning system. Packaging
Standards and Regulations: Laws, regulations, specifications and
quality control, recycling of plastic packaging materials: Collection,
separation and disposal.
Practical
1. Paper: Thickness, Grammage, weight, and water absorption
capacity, Determination of wax weight, Determination of
continuity of wax coating weight, grease resistance.
2. Plastics: Identification of different types of plastic packaging
materials, thickness, density, Tensile strength and elongation,
dart impact, WVTR,GTR, Migration tests on plastics,
3. Metals: Determination of tin coating weight, headspace
analysis of trace elements (Pb, Cr, Fe),lacquer coating, Can
seaming.
4. Glass ; Study on various defects in glass containers, To

perform non-destructive tests for glass containers,
5. Transport package: Corrugated fibre board boxes:
Determination of bursting/strength properties, compression
strength, cobb value, edge crush test, transport worthiness tests.
6. Estimation of shelf life of packaged food.
.
Suggested Readings:
1. Jung H. Han. Innovations in Food Packaging. Elsevier Science
Ltd.
2. Gordon L. Robertson. Food Packaging: Principles and Practice.
CRC press
3. Dong Sun Lee, Kit L. Yam , Luciano Piergiovanni. Food
Packaging Science and Technology. CRC press
4. Raija Ahvenainen. Novel Food Packaging Techniques.
Woodhead Publishing
5. M. L. Rooney. Active Food Packaging. Blackie Academic &
Professional
6. Aaron L. Brody, E. P. Strupinsky, Lauri R. Kline. Active
Packaging for Food Applications. Taylor & Francis
7. Charles L. Wilson. Intelligent and Active Packaging for Fruits
and Vegetables. Taylor & Francis
8. Aaron L. Brody, PhD, Hong Zhuang, PhD, Jung H. Han.
Modified Atmosphere Packaging for Fresh-Cut Fruits and
Vegetables.John Wiley & Sons.
FBM 321 Tax Planning and Management 3 0 0 3
Unit I
Nature and Scope of Tax Planning: Nature, Objectives of Tax

Management, Tax Planning, Tax Avoidance & Tax Evasion,
Assessment Year, Previous Year, Assessee types, Residential
status, Non-resident Indians.
Unit II
Tax on Individual Income Computation of tax under the

heads of Salaries, Income from House Property, Profits & Gains
of Business, Capital Gains & Income from Other Sources. Tax
deductible at source
Unit III
Corporate Income Tax: Tax concessions and incentives for

corporate decisions. Tax planning for depreciation; Treatment of
losses & unabsorbed items; Carry forward and set off losses. Tax
and business reorganizations: merger and amalgamation, Tax
planning regarding Employees Remuneration, Tax appeals,
Revision & Review.
Wealth tax on closely held companies; Valuation of assets;

Filing of returns; Assessment; Appeals; Review;
Revision and Rectification.
Unit IV
Central Excise Act 1994 and Excise planning; Customs

Act and Customs Duties Planning (Working
Knowledge required) Consumer Protection Act 1962 and

Customers planning. (Working knowledge is required for these).
Suggested Readings:
1) Bhatia H L - Public Finance (Vikas, 1999, 20th Ed.)
2) Lakhotia R N - How to Save Wealth Tax (Vision Book 2001,

9th Ed.)
3) Prasad Bhagwati - Income Tax Law & Practice (Vishwa

Prakashan)
4) Santaram R - Tax Planning by Reports (Taxmann, 1978).
5) Singhania V K - Direct Taxes, Law & Practice (Taxmann,

40th Ed.)
FBM 322 Corporate Governance 2 0 0 2
Unit - 1
Evolution of Corporate Governance in India- Systems of
Corporate Governance in India, Issues of Corporate Governance -
Objectives and Purposes- Cornerstones and Principles- Theories-
Conflicts- Corporate Governance and Value Creation- Business
Ethics and Corporate Governance -Structures and Processes of
Corporate Governance - BOD-Board Committees-Shareholders-
Institutional Investors- Auditors-Banks
Unit - 2
Critical Analysis of Regulations and Enactments-Governance
Issues-Developments of Corporate Governance Reforms in India-
Recommendations of Various National Committees-Role of
SEBIGaps
in the present Enactments of Companies Act related to Corporate
Governance - Gaps in Revised Clause 49 of Listing Agreement -
Anomalies of Provisions of Companies Act with SEBI
Regulations relating to Corporate Governance.
Unit 3
Corporate Governance Practice in India- Selection of sample-
Statement of Companys Philosophy on code of Governance-

Board of Directors-Subsidiary companies- Disclosures and
Transparency-
GB meetings-Means of communication and general shareholders-
Compliance of Corporate Governance and Auditors Certificates-
Disclosure on Stakeholders Interests- Evaluation of Governance
Standard-CRISIL Corporate Governance Rating-ICRA Corporate
Governance Rating-Method for examining the Quality and
Effectiveness of Corporate Governance.
Unit 4
Corporate Governance movement in India-Unit Trust of India-
Mutual Funds and Corporate Governance-Political Economy of
Indian Corporate Governance-Articulation of Interest-Business
Restructuring-Recommendations on CG-Structural Changes-
Standard Code of CG-Disclosure norms-Social Responsibility of
Business-Business Ethics-Environmental Issues-Policy for
Customization and Code Servicing
Suggested Readings:
1. Vasudha Joshi, Corporate Governance-The Indian

Scenario,Foundations Books Pvt. Ltd., New Delhi.
2. Jayati Sarikar, Corporate Governance in India, SAGE
Publication (2012), New Delhi.
3. Sunita Upendra Sharma, Corporate Governance in India,
New Century Publications, (2009), New Delhi.
4. Subhash Chandra Das (2008), Corporate Governance in
India, Prentice-Hall of india Pvt. Ltd., New Delhi.
5. Sanjay Bhayana, Corporate governance practices in
India,Regal Publications,(2007), New Delhi.
FBM 323 Human Values and Ethics 2 0 0 2
Unit-I
Model of management in the Indian socio-political environment;

work ethos; Indian heritage in production and consumption;
Indian insight into TQM.
Unit-II
Values impact in Business: Indian Value System and Values,
Teaching from scriptures and tradition (Geeta, Ramayana,
Mahabharata, Upanishads, Vedas, Bible and Quran)
Unit-III
Relevance of values in management; need for values in global

change-Indian perspective; values for managers; holistic
approach for managers in decision making; secular versus
spiritual values in management.
Unit-IV
Ethics impact in Business: Ethical Issues in Capitalism and

market systems, Ethics and social responsibility, Ethics and
marketing, Ethics in finance, Ethics and human resource, Ethics
and Information Technology. Ethical theories and approaches,
Intellectual property rights like designs, patents, trademarks,
copy rights Personal growth and lessons from ancient Indian
educational system; science and human values.
Suggested Reading:
1) S.S. Iyer - Managing for Value (New Age International
Publishers, 2002)
2) Laura P Hartman Abha Chatterjee - Business Ethics (Tata
McGraw Hill, 2007)
3) S.K. Bhatia - Business Ethics and Managerial Values (Deep
& Deep Publications Pvt.Ltd, 2000)
4) Velasquez Business Ethics Concepts and Cases (Prentice
Hall, 6th Ed.)
5) Chakraborthy, S.K., Management Effectiveness and Quality
of Work-life- Indian Insights, Tata MacGraw Hill Publishing
Company, New Delhi.
FST 321 Novel Food Processing Technologies 3 0 0 3
Theory
UNIT-I
High Pressure Processing: Principles of high pressure processing,

Effects of high pressure on food quality: Pressure effects on
microorganisms, texture and nutrients of food. Hurdle
Technology Concept; effect on preservation of food
UNIT-II
Pulsed electric fields processing: PEF treatment systems, main
processing parameters. Mechanisms of action: mechanisms of
microbial inactivation.
UNIT-III
Osmotic dehydration: mechanism of osmotic dehydration,
application of osmotic dehydration.
Membrane separation: Principle, different types of Membrane
processing, Application in Food industry
UNIT-IV
Ultrasound processing: fundamentals of ultrasound, ultrasound as

a food preservation and processing aid, effects of ultrasound on
food properties.
UNIT-V
Alternate thermal processing: Microwave heating, Radio-

frequency processing: dielectric heating, radio-frequency heating;
Ohmic heating, Freeze drying, freeze concentration, UV radiation
Suggested Readings:
1. P J Fellows (2009). Food Processing Technology:
Principles and Practice. Third edition. Wood Head
Publishing in Food Science, Technology and Nutrition.
2. Howard Q. Zhang,, Gustavo V. Barbosa-Cnovas, V. M.

Bala Balasubramaniam, C. Patrick Dunne, Daniel F.
Farkas, James T. C. Yuan (2011). Nonthermal Processing
Technologies for Food. Wiley-Blackwell.
3. Ortega-Rivas, Enrique (2012). Non-thermal Food

Engineering Operations. Springer.
4. N S Isaacs (1998). High pressure food science, bioscience

and chemistry. Wood Head Publishing limted.
5. H L M Lelieveld, S Notermans, and S W H De Haan

(2007).Food preservation by pulsed electric fields: From
research to application. Wood Head Publishing limted.
FST 322 Food Additives and Ingredients 3 0 0 3

Theory
UNIT-I
Additives in food processing and preservation - classification and
their functions. Safety and quality evaluation of additives and
contaminants, acute and chronic studies, NOAEL, ADI, LD50.
Indirect food additives. GRAS and Naturally occurring
compounds.
UNIT-II
Classification of Additives. Various additives such as
preservatives, antioxidants, antimicrobials, colors, flavor,
emulsifiers, sequesterants, humectants, hydrocolloids, sweeteners,
acidulants, anticaking agents, buffering salts etc. with respect to
chemistry, food uses and functions in food formulations acids,
bases and buffers. International numbering system for Food
Additives.
UNIT-III
Flavor Technology: Types of flavors, flavors generated during
processing - reaction flavors, flavor composites, stability of

flavors during food processing, analysis of flavors, extraction
techniques of flavors, flavor emulsions, essential oils and
oleoresins, authentication of flavors etc.
UNIT-IV
Ingredients used in food production e.g. sugar, starches/modified
starches, fibres, proteins/protein hydrolysates and fats etc and
their technology of production and application. Sugars and
Sweeteners: Sugars, syrups, sugar alcohols, potent sweeteners,
sugar products, caramelization. Sweetener chemistry related to
usage in food products.
UNIT-V
Food Colours: Food colours - Types and properties, regulatory
aspects, safety issues natural food colours - heme pigments,
chlorophylls, carotenoids, anthocyanins and flavonoids, tannins,
caramel and others artificial food colours. Nature Identical.
Branen, A. F. et al, Food Additives; Marcel Dekker.
George, A. B., Encyclopedia of food and color additives,
Vol III; CRC Press.
Nakai, S. and Modler, H. W, Food proteins. Processing
Applications; Wiley
Inteaz Ali, Food Quality Assurance-Principles and
Practices; CHIPS, Texas.
Elective II 3 0 0 3
Students to choose elective offered by any department
UG 321 Industrial visit 0 0 0 1
Students to undertake visit to cluster of food industries in country

for 8-10days duration and to submit a report
SEVENTH SEMESTER
UG 411 Industrial Training 0 0 0 15
Each student to undergo at least 16 week training in a food

industry/food research lab during this semester. Student will
submit a training report. Grades will be awarded on basis of
training report and viva voce.
EIGHTH SEMESTER
Elective II 2 0 0 2
Elective III 3 0 0 3
Elective IV 2 0 0 2
FST 421 Food Laws, Standards and Regulations 3 0 0 3

Theory
UNIT -I
Introduction, concept of food safety and standards (FSSAI), food
safety strategies. Food hazards and contaminations - biological
(bacteria, viruses and parasites), chemical (toxic constituents /
hazardous materials) pesticides residues / environmental pollution
/ chemicals) and physical factors. Preventive food safety systems
- monitoring of safety, wholesomeness and nutritional quality of
food. Prevention and control of microbiological and chemical
hazards. Food safety aspects of novel methods of food processing
such as PEF, high pressure processing, thermal and non thermal
processing, irradiation of foods.
UNIT-II
Indian and Food Regulatory Regime (Existing and old), PFA Act
and Rules, Food Safety and Quality Requirements, Additives,
Contaminants and Pesticide Residue. Food Safety and Standards
Act, 2006, Essential Commodities Act, 1955, Global Scenario,
Codex Alimentarius, WHO/FAO Expert Bodies
(JECFA/JEMRA/JMPR) WHO/FAO Expert Bodies (JECFA/
JEMRA/JMPR). Food safety inspection services (FSIS) and their
utilization. Legal Metrology act, Weight and Measurement act,
Introduction to Factory Act.
UNIT-III
Introduction to OIE and IPPC, Other International Food
Standards (e.g. European Commission, USFDA etc). WTO:
Introduction to WTO Agreements: SPS and TBT Agreement,
Export and Import Laws and Regulations, Export (Quality
Control and Inspection) Act, 1963.
Customs Act and Import Control Regulations, Other Voluntary
and mandatory product specific regulations, Other Voluntary
National Food Standards: BIS Other product specific standards;
AGMARK. Nutritional Labeling, Health claims.
UNIT-IV
Risk assessment studies: Risk management, risk characterization
and communication.
UNIT-V
Voluntary Quality Standards and Certification
GMP, GHP, HACCP, GAP, Good Animal Husbandry Practices,
Good Aquaculture Practices
ISO 9000, ISO 22000, ISO 14000, ISO 17025, PAS 22000, FSSC
22000, BRC, BRCIOP, IFS, SQF 1000, SQF 2000. Role of
NABL, CFLS. Halal & Kosher Standard.

Suggested Readings:
Singal RS, Handbook of indices of food quality and
authenticity; Woodhead Publ. Cambridge, UK.
Shapton DA, Principles and practices of safe processing of
foods; Butterworth Publication, London.
Winton AL, Techniques of food analysis; Allied Science
Publications New Delhi.
Pomeranze Y, Food analysis - Theory and Practice; CBS
Publications, New Delhi.
Jacob MB, The chemical analysis of foods and food products;
CBS Publ. New Delhi
FSSAI website: www.fssai.gov.in
FST 422 Food Products Development and Sensory Evaluation 3 0 2 4
Theory
UNIT-I
New Proprietary Food Products: Sources for R&D initiative,
Definition, Classification, Characterization, Factors shaping new
product development- Social concerns, health concerns, impact
of technology and market place influence. Market Survey,
Consumer survey to identify new products in terms of Line
Extension Repositioning Existing Products New
form/Reformulation. New packaging of existing products
Innovative products, Creative Products. Tapping traditional foods
and unconventional sources of foods. Minimizing post harvest
losses. Identification of concept and product for development,
Market research for the concept and selected product,
Identification of products, selection of one product and its
standardization improving success.
UNIT -II
Bulk preparation of product, Packaging and Labelling of the
product, Packaging design, graphics and labeling nutritional
evaluation (estimation of relevant parameters), Shelf life testing
of the product (testing for appropriate quality parameters-
chemical, microbiological and nutrient content, acceptability
studies), Product integrity and conformance to standard, Costing
the product and determining the sales price, Advertising and test
marketing the product, Report preparation.
UNIT-III
Overview of sensory principles and practices: General
consideration in sensory testing, flowcharts of sensory evaluation.
Anatomy, physiology and function of various senses.
UNIT-IV
Psychological methods Selection and screening of panel: Types
of panel (Trained panel, discriminative and communicative
panel). Methodology for sensory evaluation: Discriminative test -
difference test: paired comparison, Duo-trio, triangle, ranking,
Sensitivity Test, Descriptive test - category scaling, ratio scaling,
flavor profile analysis, texture profile analysis, quantitative
descriptive analysis.
UNIT-V
Effective Tests: paired performance test, ranking test, rating
scale: hedonic rating, food action scale rating. Maintaining
suitable environmental conditions: laboratory setup and
equipments
Sample preparation, Basic statistical concepts for sensory
evaluation: Hypothesis testing and sensory inference, variation of
T Test, Nonparametric and binomial based, Statistical methods,
Chi-square test, analysis of variation, Correlation regression.
Practical:
New Proprietary Food Products: Factors shaping new product
development- Social concerns, health concerns, impact of
technology and market place influence. Market Survey,
Consumer survey to identify new products in terms of Line
Extension Repositioning Existing Products New
form/Reformulation. Selection of one product and its
standardization for improving success. Tapping traditional foods
and unconventional sources of foods. Identification of concept
and product for development
Suggested Readings:
Lyon, D.H.; Francombe, M.A.; Hasdell, T.A.; Lawson,
K. (eds) ,Guidelines for Sensory Analysis in Food
Product Development and Quality Control, Chapman
and Hall, London.
Amerine, M.A.; Pangborn, R.M.; Roessler,
E.B.,Principles of Sensory Evaluation, Academic Press,
New York.
Kapsalis, J.G,Objective, Methods in Food Quality
Assessment, CRC Press, Florida.
Martens, M.; Dalen, G.A.; Russwurm, H. (eds), Flavour
Science and Technology, John Wiley and Sons,
Chichester.
Moskowitz, H.R.(eds), Food Texture: Instrumental and
Sensory Measurement, Marcel Dekker Inc. , New York.
FBM 421 International Marketing 3 0 0 3
Unit I
Overview of World Business and Framework of

International Marketing: Definition of International
Marketing, International Dimensions of Marketing,
Domestic v/s International Marketing, Process of
Internationalization, Benefits of International Marketing.
Unit II
Planning for International Marketing: Marketing Research,
Marketing Information Sources, Marketing Information System,
Market Analysis
Foreign Market Entry Strategies Exporting, Licensing,

Joint Ventures, Strategic Alliances, Acquisitions Franchising,
Assembly Operations , Management Contracts, Turnkey
Operations, Free Trade Zones
Unit III
International Marketing Decisions - I: Product Policy and

Planning- Product Design and Standardization, Developing an
International Product Line, Foreign Product Diversification,
International Branding Decisions, International Packaging,
International Warranties and Services.
International Pricing Strategy- Role of Pricing, Price

Standardization, Pricing Decisions, Price Distortion, Transfer
Pricing, Counter Trade, Terms of Sale, Methods of Financing
and Means of Payment
International Channels of Distribution Channel Members,

Channel Management, Retailing in International
Scenario, International Physical Distribution
Unit IV
International Marketing Decisions - II: International
Promotion Strategies- Promotion Mix, Promotion and
Communication, Personal Selling, International Sales
Negotiations
International Advertising Patterns of Global Advertising,
Global Advertising Regulations, Advertising Media,
Standardized International Advertising
International Organizational Control
Suggested Readings:
1) Onkvisit .S,Shaw.J - International Marketing (Pearson, 3rd

Ed.)
2) Cherunilam F - International Trade and Export Management
(Himalaya, 2007)
3) Varshney R.L, Bhattacharya B - International Marketing
Management (Sultan Chand & Sons, 9th Ed.)
4) Czinkota - International Marketing (Thompson, 8th Ed.)
5) Cateora Graham - International Marketing (TMH, 10th Ed.)
6) Jain S. International Marketing (Thomson)
UG 421 Project work 0 0 5 5
A project to be undertaken by students on any topic. The project

may be extension of industrial training carried out in earlier
semester
DETAILED SYLLABUS
(Elective courses)
ELECTIVES OFFERED BY AGRICULTURAL AND ENVIRONMENTAL

SCIENCES

hours
AES-E01 Post harvest management of 2 0 1 3 3

AES-E02 Environmental sustainability in 2 0 0 2 2

food sector
AES-E03 Plant cell and tissue culture 2 0 1 3 3
AES-E04 Disaster Management 2 1 0 3 3
AES-E01 Post harvest management of fruits and vegetables 2+0+1=3

UNIT I
Harvesting vs. physiological maturity, Harvester indices, Post-
harvest technology: Importance of post harvest management of
food; Causes of post-harvest losses; General principles and
method of preservation; Importance & scope of post harvest
management of fruits and vegetables in Indian economy
UNIT II
Morphology, structure and composition of fruits and vegetables;
maturity indices and standards for selected fruits and vegetables;
methods of maturity determinations, Physiological post harvest
disorders - chilling injury and disease; prevention of post harvest
diseases and infestation;
UNIT III
Factors affecting post harvest losses; Standards and
specifications for fresh fruits and vegetable. Harvesting and
handling of important fruits and vegetables, Harvesting tools and
their design aspects; primary processing for sorting and grading
at farm and cluster level
UNIT IV
Post-harvest physiological and biochemical changes in fruits and
vegetables; ripening of climacteric and non-climacteric fruits;
Storage practices: pre-cooling and cold storage, Zero energy cool
chamber; Commodity pretreatments - chemicals, wax coating,
prepackaging, VHT and irradiation.
UNIT V
Handling and packaging of fruits and vegetables; Post Harvest
handling system for fruits and vegetables of regional importance
such as citrus, mango, banana, pomegranate, tomato, papaya and
carrot etc., packaging house operations; principles of transport

and commercial transport operations.
Practical
1. Scientific method for ripening and enhancing shelf life of
2. Studies on Practice in judging the maturity of various
fruits and vegetables.
3. Determination of physiological loss in weight (PLW),
total soluble solids (TSS), total sugars, acidity and
ascorbic and content in fruits and vegetables.
4. Visit to a cold chain infrastructure
Suggested Readings:
1. Kadar AA.1992. Post-harvest Technology of
Horticultural Crops. 2nd Ed. University of California.
2. Lal G, Siddapa GS & Tandon GL.1986. Preservation of
Fruits and Vegetables. ICAR.
3. Verma LR. & Joshi VK. 2000. Post Harvest Technology
of Fruits and Vegetables. Indus Publ.
4. Eggmark standards by DMI, GoI.
5. Cold chin standards by NHB, GoI.
AES E-02 Environmental sustainability in food sector 2+0+0=2

Unit I: Concept of sustainability, Dimensions of sustainability-
Economic dimension, Environmental Dimension and social
dimension.
Unit II: Environmental Sustainability in the context of food

sector: Environmental Impact of Food supply chain - Impact of
production of raw materials, processing, packaging, and
transport. Air emissions, Water and waste water Water foot
print.
Unit III: Energy Improving energy efficiency, Resource

efficiency and waste management.
Unit VI: Life cycle assessment (LCA) of food products: The

LCA process, Key principles of LCA, LCA of vegetables and
fruits, LAC of processed food, LCA of other food products.
Unit V: Sustainability in - food transport, retails, consumers

Role in environmental sustainability, Ecolabelling, Social aspect
of food supply chain
Suggested Readings:
1. Handbook of Sustainability for the Food Sciences (2012)
By Rubn O. Morawicki. Publisher - Wiley Blackwell
2. Sustainability in the Food Industry (2012) edited by
Cheryl J. Baldwin. Publisher - Wiley Blackwell
AES E-03 Plant cell and tissue culture 2+0+1=3

UNIT I
History, basic concepts and general procedure: Cell Theory to
totipotency; History of Plant Tissue culture including important
work on tissue culture in India. Layout of a tissue culture
laboratory, Aseptic procedures, growth of cultures under
controlled conditions, steps in tissue culture, Basic terminology,
Hardening or acclimatization, Aseptic areas, Dry heat methods,
Wet heat, Ultra filtration , Chemicals, Antibiotics, UV
UNIT II
Nutritional requirements in plant tissue culture: role of inorganic
salts, vitamins, amino acids and amides, carbon source, water,
osmotica, nutrient matrix, charcoal, hormones, H-Ions.
Plant Hormones, their occurrence and functions, mechanism of

action, applications of hormones in plant tissue culture
Manipulation of cytokinin and auxin ratio affects organogenesis
UNIT III
Protoplast and cell culture: Technique of protoplast fusion,
incompatibility barriers. The details of cell and protoplast
culture, Callus cultures, Organ culture, Embryo culture,
Meristem culture, Anther/ovule culture, Protoplast cultures,
Somatic embryogenesis. Cryopreservation as a technique and its
applications for storage of germplasm.
UNIT IV
Somaclonal variants as a source of variability for agriculturally
important characters. Chemical mutagens such as EMS or
nitroso-guanidine employed to create variability, occurrence of
somaclonal variations in crops including sugarcane, potato,
tobacco, tomato and rice and for agronomically important
characters such as disease resistance, stress and herbicide
tolerance.
UNIT V
Genetic fidelity of culture systems and common problems:
Possible problems in tissue culture and their solutions: Culture
contamination, explant death, no growth of explants, leggy
shoots, unwanted callus, chlorotic leaves, poor or no rooting and
other problems common to tissue cultures will be discussed
Unit VI
Applications of cell cultures in Food Science: Multiplication of
highly valued plant material: rare, new, imported plant varieties.
Production of Natural Food flavors, additives and preservatives,
Production of amino acids (glutamate, feed additives), organic
acids, nucleotides (IMP, GMP) using cell culture tools.
Biosynthesis of high value flavors, colors, preservatives,
nutritional supplements etc. Vanillin from Vanilla species;

Steviosides from Stevia, Ginseng saponines from Panax ginseng;
Shikonin from Lithospermum
Practical
1. Preparation of explants
2. Preparation of media
3. Aseptic procedures
4. Use of autoclaves
5. Inoculation: Use of laminar flows
6. Cell culture
Suggested Readings:
1. Bhojwani, S. S. and Rajdan, M. K. (1983). Plant Tissue
Culture: Theory and Practice: Developments in Crop
Sciences, Amsterdam, Elsevier
2. Vasil, I. K. and Thorpe, T. A. (1994) (eds). Plant Cell and
Tissue Culture. Dordrecht, The Nehterlands: Kluwer.
3. Smith, R. H. (2000). (ed). Plant Tissue Culture.
Academic Press.
4. Dodds, J. H. and Roberts, L. W. (1996). Experiments in
Plant Tissue Culture. Cambridge University Press,
Cambridge
AES E-04 Disaster Management 2+1+0=3
UNIT I: Introduction to Disasters: Concepts, and definitions
(Disaster, Hazard, Vulnerability, Resilience, Risks)
UNIT II: Disasters: Classification, Causes, Impacts (including
social, economic, political, environmental, health, psychosocial,
etc.). Differential impacts- in terms of caste, class, gender, age,
location, disability Global trends in disasters- urban disasters,
pandemics, complex emergencies, Climate change
UNIT III: Approaches to Disaster Risk reduction: Disaster
cycle - its analysis, Phases, Culture of safety, prevention,
mitigation and preparedness community based DRR, Structural-
non-structural measures, roles and responsibilities of-
community, Panchayati Raj Institutions/Urban Local Bodies
(PRIs/ULBs), states, Centre, and other stake-holders.
UNIT VI: Inter-relationship between Disasters and
Development: Factors affecting Vulnerabilities, differential
impacts, impact of Development projects such as dams,
embankments, changes in Land-use etc. Climate Change
Adaptation. Relevance of indigenous knowledge, appropriate
technology and local resources
UNIT V: Disaster Risk Management in India: Hazard and
Vulnerability profile of India, Components of Disaster Relief:
Water, Food, Sanitation, Shelter, Health, Waste Management,
Institutional arrangements (Mitigation, Response and
Preparedness, DM Act and Policy, Other related policies, plans,
programmes and legislation)
Suggested Readings:
1. Alexander David, Introduction in 'Confronting
Catastrophe', Oxford University Press, 2000
2. Andharia J. Vulnerability in Disaster Discourse, JTCDM,
Tata Institute of Social Sciences Working Paper no. 8,
2008
3. Blaikie, P, Cannon T, Davis I, Wisner B 1997. At Risk
Natural Hazards, Peoples' Vulnerability and Disasters,
Routledge.
4. Coppola P Damon, 2007. Introduction to International
Disaster Management,
5. Carter, Nick 1991. Disaster Management: A Disaster
Manager's Handbook. Asian Development Bank, Manila
Philippines.
6. Cuny, F. 1983. Development and Disasters, Oxford
University Press.
7. Document on World Summit on Sustainable
Development 2002.
8. Govt. of India: Disaster Management Act 2005,
Government of India, New Delhi.
9. Government of India, 2009. National Disaster
Management Policy,
10. Gupta Anil K, Sreeja S. Nair. 2011 Environmental
Knowledge for Disaster Risk Management, NIDM, New
Delhi
11. Indian Journal of Social Work 2002. Special Issue on
Psychosocial Aspects of Disasters, Volume 63, Issue 2,
April.
12. Kapur, Anu & others, 2005: Disasters in India Studies of
grim reality, Rawat Publishers, Jaipur
13. Kapur Anu 2010: Vulnerable India: A Geographical
Study of Disasters, IIAS and Sage Publishers, New Delhi.
14. Parasuraman S, Acharya Niru 2000. Analysing forms of
vulnerability in a disaster, The Indian Journal of Social
Work, vol 61, issue 4, Octobe
ELECTIVES OFFERED BY BASIC AND APPLIED SCIENCE DEPARTMENT

Hours
BAS-E01 Food Biotechnology 2 1 2 4 5
BAS-E01 Food Biotechnology 2 1 2 4

Unit 1: Introduction to Food Biotechnology- Biotechnology
application to food stuffs, Landmarks in biotechnology,
Advantages of using microorganisms, What is genetic engineering
and recombinant DNA technology, Structure of DNA and RNA,
Control of gene expression and gene complexity in prokaryotes
and eukaryotes., Genetic engineering in E. coli and other
prokaryotes, yeast, fungi and mammalian cells, molecular tools in
food safety evaluation.
Unit 2: Biotechnology in Food Processing- Unit Operation in
Food Processing, Quality Factors in Preprocessed Food, Food
deterioration and its control.
Unit 3: Molecular methods and Production- Methods and
application of molecular cloning in foods, Tools in genetic
engineering, Enzymes, Cloning vectors etc.,Gene Cloning and
strategies, Recombinant DNA techniques, Developmental
technique for new plant varieties.
Unit 4: Application of Biotechnology to Food products-
Microbial role in food products
Yeast, Bacterial and other microorganisms based process and
products.
Unit 5: Modification and Bioconversion of food raw materials-
Bioconversion of whey, molasses and starch and other food waste
for value addition.
Unit 6: Regulatory and Social aspects of Food Biotechnology-
Modern Biotechnological regulatory aspects in food industries,
Biotechnology and Food: A Social Appraisal.
Practical
1. To isolate plasmid DNA from bacteria.
2. To perform restriction digestion of the isolated plasmid DNA.
3. To amplify DNA fragment by PCR and clone it in plasmid
DNA vector.
4. To screen and isolate recombinant clones from cloning
experiment.
6. To produce acid/alcohols by fermentation.
7. To prepare the cheese in lab by using rennet clotting enzyme
8. To check quality of food based on microbial analysis.
Suggested Readings:
1. Principles of gene manipulation-Old and Primrose
2. Molecular Cloning (Vol 1,2,3)-Sambrook and Russell
3. Food Biotechnology: Dietrich Knorr,Inc.New York and Basel
4. Perry Johnson-Green. Introduction to Food Biotechnology.
CRC Press.
5. Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, and
Robert E. Levin. Food Biotechnology. Taylor and Francis.

ELECTIVES OFFERED BY ENGINEERING DEPARTMENT
hours
ENG-E01 Biochemical Engineering 2 1 0 3 3
ENG-E02 Food Industry Waste and 2 1 0 3 3
Byproduct Management
ENG-E03 Fresh Food and vegetable 2 1 0 3 3
Produce Management system
ENG-E04 Food Equipment design and 2 1 0 3 3
Process Modelling
ENG-E05 Dairy Process Engineering 2 1 0 3 3
ENG-01 Biochemical Engineering 2 1 0 3

Theory
Biochemical engineering & their scope: Definition, necessity,
value. Engineering good manufacturing practices. Standard
operating procedure, good laboratory practices. History of
Biochemical Engineering: Aging and fermentation, theory of
scientists Pfizer, Alexander Fleming Salman Waksmen. Role of
biochemical engineering in development of modern fermentor:
Scale up, management of cellular process, design, operation and
their problems, down stream processing. Basis for biochemical
engineering in fermentation industry: Unit operation, unit process,
process design, chemical reaction kinetics, process variables,
biochemical properties, process control. Kinetics of microbial
growth and death: Definition, fermentation kinetics rate of cell
synthesis, product formation and effect of environment.
Types of kinetics, Batch and continuous type, control measures.

Simple enzyme kinetics: Simple kinetics model for enzyme
substrate interaction. Equation of Michelin Menton, for reaction
rate, product formation, calculation of Km and V max values.
Complex enzyme kinetics: Oxidation - reduction form of enzymes,
observed apparent rate constant, factors affecting the inhibition,
competitive, non competitive inhibition, substrate interaction.
Kinetics pattern of various fermentations: Classification of
kinetics pattern, as per different scientists, simple, simultaneous,
consecutive, stepwise, complex reactions and their examples
Expression for kinetics, parameters for cellular activities: Cell
concentration, expression for growth rate, exponential growth,
specific growth rate, yield concept and their expression, product
formation and their expression, specific rate of product formation.
Media and air sterilization: Definition, thermal death time, media
heat sterilization, advantages of continuous sterilization, design of
sterilization, air sterilization. Effect of temperature on specific
death rate, deterministic and probabilistic approach in designing of
sterilizing equipments, sterilization charts. Batch sterilization and
different media of sterilization.
Continuous sterilization of age media, continuous plate heat

exchangers. Aeration and agitation Purpose of aeration and
agitation and their principles, study the velocity gradient with
agitation processes, effect of fluids on agitation, liquid film
resistance, physical and enzymatic consideration, critical value of
dissolve oxygen concentration and Q value ofoxygen.
Product recovery of different process: Mass transfer resistance,

extraction, leaching, drying and evaporation, sorption and storage,
permeability law. Product formation for value added products
using bioconversions techniques Production of single cell protein,
alcohol,
raw material for required for product formation, production of
antibiotics, economic process, utilization of damaged grain
through bioconversion, present mode of utilization and their
nutritional value.
Practical
1. Growth kinetics studies of yeast in a bench top Lab
fermenter under controlled conditions.
2. Determination of Volumetric oxygen transfer coefficient
(KLa) effect of aeration and agitation speed etc.
3. Comparison of filtration efficiency of fibrous and PVA air
filter
4. Determination of specific thermal death rate constant (Kd)
and activation energy for microbial strains.
5. Preparation of immobilized enzymes and cells and
evaluation of kinetic parameters.
Suggested Readings:
1. S. Aiba, A.E. Humphrey and N.F.Millis, Biochemical
Engineering; University of Tokyo Press, Japan.
2. J.E. Bailey, D.F. Ollis, Biochemical Engineering
Fundamentals; McGraw Hill Book Company, New Delhi.
3. J.M. Lee, Biochemical Engineering; Prentice Hall,
Englewood Cliffs, New Jersey.
4. M.L. Shuler, F. Kargi, Bioprocess Engineering, Basic
Concepts; Prentice Hall, Englewood Cliffs, New Jersey.
5. B.K. Lydersen, N.A. D'Elia and K.L. Nelsen, Bioprocess
Engineering Systems, Equipment and Facilities; John
Wiley and Sons Inc. New York.
ENG-E02 Food Industry Waste and Byproduct Management 2 1 0 3

Theory
Unit 1
Introduction : Sources of waste and pollutants, Classification and
characterization of Solid, Liquid and Gaseous wastes, such as
wastes from fruit and vegetable and treatment of solid wastes from
agro wastes. India -nature of different waste - Waste utilization
from rice mill- Thermal and biotechnological use rice husk-cement
preparation and different thermal application - utilization of rice

ban-stabilization-defatted bran utilization.
Unit 2
Utilization of Fruit and Vegetable Wastes :
Types Of Waste And Waste Generation in Different Food
Processing Industries: Concept, scope and importance of waste
management and effluent treatment Temperature, pH, Oxygen
Demands (BOD, COD), Measurement of levels of Pollution such
as COD, BOD, TOD, fat, oil and grease content, metal content,
forms of phosphorus and sulphur in waste waters, microbiology of
waste, other ingredients like insecticide, pesticides and fungicides
residues
Processes for waste utilization from fruit and vegetable industries -
Distillation for production of alcohol - oil extraction from waste -
waste management in sugar mills - citric acid production from
fruit waste, extraction of active ingredients from fruit waste.
Unit 3
Fish, Meat and Poultry And Tuber Crops Waste Utilization :
Fish Industry by products and Waste utilization-meat and poultry
waste recycling. Waste from tuber crops - effluent safe disposal-
effluent treatment plant - waste recycling plant - feasibility report
for food industries using food waste and by products.
Unit 4
By-Products Utilization of Wheat and Pulse Mill :
By products of wheat milling- germs and bran - by products of
pulses milling - husk, germs and broken. Coconut processing - by-
product utilization - fuel briquette.
Unit 5
Biodegradability : Concept of biodegradability, Criteria of
Pollution, Physical Chemical and Biological properties, Soluble,
suspended and volatile solids. Ammonia Nitrogen and Biological
indicator. BOD Dilution test and mathematical model for BOD
curve.
Typical Case Studies: Characterization and treatment of liquid
wastes from Dairy, Slaughter house etc. Process of anaerobic bio-
methanation, Conventional aerobic process, Aerated lagoon,
Strategies for utilization of Biomass residues after fruit/food
processing. Animal and community waste. Landfill and
composting. Environmental protection act and specifications for
effluent of different food industries, waste Utilization, Effluent
treatment, Pre-treatment of waste : sedimentation, coagulation,
flocculation and floatation, Secondary treatments: Biological
oxidation-trickling filters, oxidation ditches, activated sludge
process, rotating biological contractors, lagoons, Tertiary
treatments: Advanced waste water treatment process-sand, coal
and activated carbon filters, phosphorus, sulphur, nitrogen and
heavy metals removal.
Practical
Waste characterization : Temperature, pH, thermal conductivity,
solids content, turbidity, BOD, COD, estimation of break point
chlorination, ammonia removal from waste, effect of lime
treatment on waste water in respects of BOD, COD, solids
content, phosphate content, demonstration of waste utilization in
various industries.
1. Identification of useful products from food and agricultural
waste
2. Extraction of leaf proteins
3. Alcohol production from molasses
4. Extraction of banana fiber
5. Use of crop residues for the production of cellulose
6. Use of mango kernels for starch manufacture
7. Pectin from organic waste
8. Rice bran utilization for edible grade oil extraction
9. Extraction of volatile oils from organic waste
10. By-Products utilization of poultry, fish, meat milk, cereals,
pulses and seed wastes from agro processing industries.
Suggested Readings:
1. Green and Krammer, Food Processing Work Management
; CBS Publication
2. Mariett NG, Principles of Food Sanitation; CBS
Publication
3. Lawrence K.Wang, Yung-Tse Hung Howard H.Lo, Waste
Treatment in the Food Processing Industry; Constanitine
Yapijakis : CRC Taylor and Francis group, Boca Raton
London, New York
4. Metcalf and Eddy, Waste Water Engineering Treatment
Disposal and Reuse; Tata McGrawHill Book company NY
5. GN Pandey and GC Carney, Environmental Engineering;
Tata McGraw Hill Pub Co Ltd. New Delhi.
ENG-E03 Fresh Food and vegetable Produce Management System 2 1 0 3

Theory
Unit -1
Effect of environmental factors (light, temperature, RH, CO2) and

agronomical management (water quality, fertilizer dose &
composition, growing media etc.) on quality of fresh produce, An
overview of the post harvest biology of horticultural crops.
Unit - 2
Cooling prior to shipment. Storage: methods, facilities, equipment,
management of environmental conditions including controlled
atmospheres. Ethylene: treatments, exclusion and removal.
Unit - 3
Sanitation and other procedures related to decay and insect

control, Food safety assurance, Standardization and inspection.
Unit - 4
Marketing fresh produce: socioeconomic and environmental
considerations. An overview of current post harvest research in
India and abroad. Increasing food availability by reducing post
harvest losses. Integrated post harvest management essential for
reducing post harvest losses of horticultural crops.
Unit- 5
Cold Chain Management: Fundamentals of warehouse operations
Suggested Readings:
1. Kadar AA.1992. Post-harvest Technology of Horticultural
Crops. 2nd Ed. University of California.
2. Verma LR. & Joshi VK. 2000. Post Harvest Technology of
Fruits and Vegetables. Indus Publ.
3. Eggmark standards by DMI, GoI.
4. Cold chin standards by NHB, GoI.
ENG-E05 Dairy Process Engineering 2 1 2 4

Theory
Unit 1
Definition of milk, composition, factors affecting milk quality, ,

milk fat, proteins, minerals, vitamins and enzymes. Physic
chemical properties of milk, Importance of psychrophilic,
mesophilic and thermophilic spoilage organisms in storage,
pasteurization and sterilization.
Milk procurement, grading, handling, receiving, chilling,

transport. Different types of processed milk. Clarification,
filtration etc.
Cream Separation: Principles of separation, equipment,
effectiveness, cut-off diameter and energy requirement.
Homogenization: Principle of operation, design calculation for
laminar and turbulent regimes. Concentration and Evaporation:
Water and solid balance: Boiling point elevation-
pressure/temperature relationship; Falling and rising film
evaporators, thermocompressors, steam economy.
Pasteurization and Sterilization: Decimal reduction time, Z value,
activation energy, sterilizing value, nutrient destruction;
Equipment for pasteurization, direct and indirect sterilization;
Ultra - High - Temperature (UHT) sterilization.
Spray Drying: Efficiency and energy consumption in spray drying:
Cyclone separation principle; Instantization - fluidized bed drying.
Dairy Products Manufacturing: Buttermaking; Ice-cream
manufacture; Cheese making; Malted milk drinks; Indigenous
dairy products manufacturing.

Chlorination of Water: Chlorination principle for microbiological
safety.
Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment.
Effluent Treatment: Pollution control in dairy plant: BOD, COD,
enzyme kinetics, continuous stirred tank reactor, activated sludge
system, trickle filter.
Practical
Determination of milk pH and acidity
Determination of milk specific gravity
Determination of milk fat
Determination of milk protein
Study on cream separation from milk
Preparation of dairy products i. e. Curd
Preparation of dairy products i. e. Paneer
Study on cleaning methods of dairy equipments
Determination of BoD and CoD of dairy effluent
Suggested Readings:
1. Milk and Milk Product by Eckles and Eckles
2. Indian dairy product by K S Rangappa Asia Publishing
House
3. Outline of Dairy Technology by Sukumar Dey Oxfort
University Press
4. Dairy Plant System and Layout by Tufail Ahmed Kitab
Mahal Allahabad
ENG-E04 Food Equipment Design and Process Modeling 2 2 0 4
Theory
Unit - 1
Design considerations of agricultural and food Processing
Equipments: factor of safety, theories of failure, allowable
stresses, minimum thickness after forming; Materials of
Construction.
Unit - 2
Introduction to pumps and pipelines. Process plant piping,
hygienic considerations and ease of cleaning for insulated as well
as un-insulated pipes Introduction to boilers.
Unit-3
Design of dryers: Introduction, types of driers, design
consideration of dryers. Design of heat Exchangers, evaporators.
Unit - 4
Design of high pressure processing, pulse electric field processing,
ultrasound and pulse UV light.
Unit 5
Identification of design, operating and performance parameters in
mechanical, thermal and mass transfer operations carried out in
food processing such as; particulate size reduction,
homogenization, centrifugation, packaging, mixing, conveying,
extrusion, storage, heating, cooling, freezing, puffing, frying,
distillation, extraction, concentration and drying. Developing
mathematical relationship between the independent and dependent
variables affecting the food processing operations by using
physical and chemical principles governing the processes.
Factorial, fractional factorial and rotatable central composite
experimental design. Developing empirical equations using
experimental data. Developing predictive model using Neural
network. Optimization of processing parameters using Genetic
algorithms. Application of Fuzzy logic to sensory evaluation and
ranking of foods.
Suggested Readings:
1. Ahmed T. 1997. Dairy Plant Engineering and
Management. 4th Ed. Kitab Mahal.
2. Chakraverty A & De DS. 1981. Post-harvest Technology
of Cereals, Pulses and Oilseeds. Oxford & IBH.
3. Gary Krutz, Lester Thompson & Paul Clear. 1984. Design
of Agricultural Machinery. John Wiley & Sons.
4. Hall CW & Davis DC. 1979. Processing Equipment for
Agricultural Products. AVI Publ.
5. Henderson S & Perry SM. 1976. Agricultural Process
Engineering. 5th Ed. AVI Publ.
6. Johnson AJ. 1986. Process Control Instrumentation
Technology. 2nd Ed. Wiley International & ELBS.
7. Rao T. 1986. Optimization: Theory and Applications. 2nd
Ed. Wiley Eastern.
8. Richey CB. (Ed.). 1961. Agricultural Engineers Hand
Book. McGraw Hill.
9. Romeo T Toledo. 1997. Fundamentals of Food Process
Engineering. CBS.
10. Slade FH. 1967. Food Processing Plant. Vol. I. Leonard
Hill Books.
ELECTIVES OFFERED BY FBM DEPARTMENT

Hours
FBM-E01 IPR in Food Sector 3 0 0 3 3
FBM-E02 Food and Agricultural Policies 2 0 0 2 2
FBM-E03 Sales And Distribution
3 0 0 3 3
Management
FBM-E04 Indian Financial Institutions 2 0 0 2 2
FBM-E05 Food Branding And Advertising 3 0 0 3 3
FBM-E06 Marketing Research 3 3 0 3 3
FBM-E07 Rural Marketing 3 0 0 3 3
FBM-E08 Management Information
3 0 0 3 3
Systems
FBM-E09 Agribusiness Management 3 0 0 3 3
FBM-E10 HRM in Food and Agriculture 3 0 0 3 3
FBM E11 Working capital Management 3 0 0 3 3
FBM E-01 IPR in Food Sector 3 0 0 3

UNIT-I
Introduction - GATT - A historical perspective, objectives,
fundamental principles, GATT rounds. WTO Historical
background- Objectives, scope, function and structure, membership
and withdrawal, dispute settlement.
UNIT-II
Conventions and treaties (WTO, GATT, Paris convention, Madrid
protocol, Berne convention, Budapest treaty, etc). Trade related
aspects of Intellectual property rights (TRIPs) agreement - An
overview, WIPO and its role.
UNIT-III
Patents - Indian Patent law, meaning, scope, objectives,
patentability criteria, patentable and non patentable inventions.
Kinds of patent applications, procedure for obtaining patent. Patent
specification (provisional, complete specification), drafting, patent
claims.Patent opposition, enforcement and revocation, fee structure.
Patent Cooperation Treaty, Sources of patent information, patent
databases.
UNIT-IV
Protection of biological material and biotechnology. IPR and
Biodiversity. IPR and Plant Breeders Rights (UPOV and
PPVandFR Acts). US and European patent system - comparison
with Indian patent system. Copyrights - Introduction, how to obtain,
scope, term, treaties, infringement. Trademarks- Introduction, how
to obtain, scope, term, different types of marks (collective,
certification, service).
UNIT-V
Industrial designs - Definition, how to obtain, features, international
design registration.Geographical indications, Trade secrets, Layout
design of Integrated circuits.IP- licensing and technology transfer-
licensing agreements, issues in licensing, valuation of technology,
data exclusivity.IP infringement issues and enforcement.
Suggested Readings:
1. Bhandari Surendra, World Trade Organization and
Developing Countries, Deep and Deep Publications, New
Delhi.
2. Kumar Ratnesh, World Trade Organization, Deep and Deep
Publications, New Delhi.
3. Mittal D.P., Indian Patent Law [As Patent (Amendment)
Act, 2005], Taxman's Allied Service (P) Ltd., New Delhi.
4. Ganguli Prabhddh, Gearing up for Patents: The Indian
Scenario, University Press, Hyderabad.
5. Wadehra B.L., Law Relating to Patent Trademark Copyright
Designs and Geographical Indications, Universal Law
FBM E-02 Food and Agricultural Policies 2 0 0 2

Unit I
The Current State of Food and Agriculture :Divergent conditions,
Political divides ,Sociopolitical conditions,Ethical imperatives
Unit II
The Appropriate Role of Government: Governments, versus MNCs,
versus NGOs,The dietary transition,Links between agriculture and
nutrition. Policies on farm Subsidy,Domestic Agriculture and Food
policies
Unit III
The Green Revolution : Implications for food production, poverty,
hunger, and the environment, Environmental Damage from
Farming: Environmental damage from low input farming,
Environmental damage from high input farming, Precision farming,
Organic farming
Unit IV
Policies to Stabilize Commodity Prices in National and
International Markets, Laws for Food Safety
Suggested Readings:
1) Knutson, R.D., Penn, J.B., Flinchbaugh, B.L. and J.L.
Outlaw (2007). Agricultural and Food
Policy, 6th edition, Prentice Hall.
2) Halcrow, Harold G., Spitze, Robert G.F., and Joyce
Allen-Smith (1994). Food and Agricultural
Policy: Economics and Politics, 2nd edition, McGraw -Hill.
FBM E-03 Sales and Distribution Management 3 0 0 3

UNIT 1:
Selling Skills and Role of Salesperson, Value Proposition
Customer Value Creation Lifetime Customer Value Creation,
Personal Selling, Buyer-Seller Dyads, Diversity of Personal Selling
Situation, Theories of Selling, Prospecting, Sales Resistance,
Closing Sales, Key Accounts Management: Responsibility Cross
Functional Linkages, Lifetime Customer Concept ,
Management of Accounts Receivables
UNIT II
Sales Organization, Setting up a Sales Organization, types of Sales
Organization, Structures including Outsourced sales force,
Interdepartmental Relations and Structures, Coordination of
Personal Selling with Other Departments.
UNIT III
Sales Effort, Sales Planning Forecasting, Qualitative and
Quantitative Methods, Linear Regression models, Time Series
Analysis, Moving Averages Budgeting, Designing Territories,
Territory Management Routing setting Sales Quotas Profitability
analysis of sales effort
UNIT IV
Sales Force Management, Estimation of Sales Force, Workload,
Breakdown and Incremental Analysis, Recruitment and Selection of
Sales Personnel, Planning and Conduct of Sales Training Programs,
Motivating and Compensating Sales Personnel, Compensation
Systems, Designing Incentive Plans, Performances Appraisal
Systems
UNIT V
Distribution Management:
Introduction to Marketing Channels, Structure, Functions and
Flows, Role of various Channel participants, Type and Number of
Intermediaries, Selecting a channel, Channel Design, Vertical and
Horizontal Marketing Systems, Channel Evaluation, Channel
Profitability Analysis, Channel Conflict Management.
Retailing:Nature and Importance Types of Retailing, The Retail

Organization, Commodities Retailing Vs. Brand Retailing, Non
Store Retailing and e-Retailing
Suggested Readings:
Sales Management Decisions, Strategies and Cases, 5 e by
Still, Richard R et al. Prentice Hall, India
Sales Management by Venugopal, Pingally
Sales Management by Panda / Sahadev
Marketing Channels: A Relationship Approach by Pelton,

Lou E et al.
Sales and Distribution Management Text
and Cases by Havaldar / Cavale, Tata
Mcgraw Hill 2007, India
FBM E-04 Indian Financial Institutions 2 0 0 2

Unit 1
The basic Theoretical Framework: The financial system and its

technology; The factors affecting the stability of the financial
system; Development finance vs. universal banking; Financial
intermediaries and Financial Innovation; RBI-Central Banking.
2. The Financial Institutions: A brief historical perspective. An

update on the performance of IDBI, ICICI, IFCI and SFCs, LIC &
GIC.
3. The banking Institutions: Commercial banks - the public and the

private sectors - structure and comparative performance. The
problems of competition; interest rates, spreads, and NPAs. Bank
capital - adequacy norms and capital market support.
4. The Non-banking financial institutions : Evolution, control by

RBI and SEBI. A perspective on future role. Unit Trust of India and
Mutual Funds. Reserve bank of India Framework for/Regulation of
Bank Credit . Commercial paper: Features and advantages,
Framework of Indian CP Market, effective cost/interest yield.
5. Insurance: The Economics of Insurance; Life Insurance;

Reinsurance; The Insurance Industry and its regulation. Efficiency
and the Structure of the Insurance Industry; Pension funds; Pension
plans today. Stock broking, credit rating.
Suggested Readings:
1. Indian Financial Institutions, LM Bhole,Tata McGraw Hills.

Publications
2. Indian Financial System,M.Y khan,Tata McGraw Hills.
Publications
FBM E-05 Food Branding and Advertisement 3 0 0 3

UNIT I
Branding as a concept: Nature and Importance of Brand;
Evolution of branding in food industry, Brand v. Generics, Brand
Life Cycle, Brand Name and Brand Management; Conceiving,
Planning and Executing Brand Identity, Brand Loyalty,
Measures of Loyalty; Brand Equity: Concepts and measures
of Brand Equity-Cost, Price and Consumer Based Methods;
Sustaining Brand Equity; brand Personality: Definition of
Brand Personality, Measures of Personality, Formulation of
Brand personality; Brand Image Vs Brand personality.

UNIT II
Brand Positioning: Concept, Positioning Strategies in food
products, Repositioning, Celebrity Endorsement, Brand
Extension; Differential Advantage: Strategies for
Competitive Advantage, Brand Pyramid; Branding in
different sectors; Role of Information in Brand Management;
Role of e-communities in Brand Management.
UNIT III
Role of Integrated Marketing Communication in Food Marketing
Programs; Process of marketing communication; Definition and
Scope of Advertising Management; Determination of Target
Audience, Advertising and Consumer Behavior; Setting
Advertising Objectives, DAGMAR; Determining Advertising
Budgets; Advertising Planning and Strategy, Creative
Strategy Development and implementation
UNIT IV
Media Planning: Setting Media Objectives; Developing Media
Strategies, Evaluation of Different Media and Media
Selection; Media Buying; Measuring Advertising
Effectiveness; The Organization for Advertising; Social, Ethical
and Legal Aspect of Advertising.
Suggested Readings:
Rajeev Batra, John G. Myers and David A. Aaker

(1996).Advertising Management, 5th Edition, Pearson
Education.
Wells W., Burnet J. and Moriarty S. (2003).
Advertising: Principles and Practice, Pearson Education.
Aaker, David (2002), Managing Brand Equity, Prentice Hall
of India.
Reference Books:
Belch, G. E. and Belch, M. A. (2001). Advertising and
Promotion, Tata McGraw Hill.
Kumar, Ramesh (2004). Managing Indian Brands, Vikas
Publishing House, Delhi.
Keller K. L. (2003), Strategic Brand Management,

2nd Edition, Pearson Education.
FBM E-06 Marketing Research 3 0 0 3

UNIT I
Introduction to marketing research: Role of marketing research in
marketing, definition, scope, and significance, Obstacles in
acceptance, Ethics in marketing research, Difference between
marketing research and market research, Market Information, Value
of information, Decision tree and Bayesian analysis concept, Types
of market information.
UNIT II
Industrial versus consumer marketing research, Cluster analysis for
identifying market segments, Conjoint analysis for product
research, Multi-dimensional scaling, Discriminant analysis and
perceptual mapping for Brand positioning research, Advertising
research, Market and Sales Analysis, Sales forecasting objective
and subjective methods, Test marketing, Multidimensional scaling -
positioning research, Pricing Research, Shop and retail audits,
Readership surveys and viewer ship surveys, Brand Equity
Research, Brand name testing.
UNIT III
Promotion research, Consumer Behaviour Research, Distribution
Research, Market development research, Cool hunting socio
cultural trends, Demand Estimation research, Test marketing, Sales
forecasting objective and subjective methods Export Market
Research.
UNIT IV
Web based marketing research: Using the internet for collecting
secondary data, Use of internet for primary data, Advantages and
limitations in data collection keeping in mind reach, analysis,
accuracy, time.
UNIT V
Marketing Intelligence system, Marketing Decision Support System
components, Scope and Significance of Marketing Intelligence in
decision making, Quality and quantity of Research process
Evaluation and Control of the Marketing Research Efforts,
Limitations of market research, prominent research agencies in
India, Jobs in marketing research: skill sets required and job and
growth prospects (with special reference to reference to Food
Sector)
Suggested Readings:
1. Naresh Malhotra, Marketing Research, Pearson

2. M.R.Nargundker,Marketing Research, Tata McGraw Hills.
Publications
FBM E-07 Rural Marketing 3 0 0 3

Unit-I
Concept & scope of rural market, Rural development as a core area,
Efforts put for Rural development in Five years plans. Rural
markets Characteristics, Rural markets. Environmental factors.
Unit-II
Rural Consumer Behaviour, Rural Consumer Vs Urban Consumers
a comparison, Relevance of Marketing mix for Rural
market/Consumers. Problems in rural market
Unit-III
Segmentation, Targeting & Positioning for rural market, Market

forces, components of different Product Strategies, Pricing
Strategies, Promotional Strategies & Distribution Strategies for
Rural consumers.
Unit-IV
Understanding Agricultural Markets, Nature & scope, Objectives of
Agriculture Marketing, Challenges in Agriculture Marketing,
Agriculture Marketing & its Economic importance, Agricultural
Produces and their
market.
Unit-V
Export potential for agri-products, Major of Government and Non-

Govt. Agencies in the development of Rural and Agricultural,
Sector Marketing Strategies for Seed; Fertilizers; Pesticides; Farm
equipment.
Suggested Readings:
1 Badi & Badi : Rural Marketing

2. Mamoria, C.B. & Badri Vishal : Agriculture problems in India
3. Arora, R.C. : Integrated Rural Development
4. Rajgopal : Managing Rural Business
5. Gopalaswamy, T.P. : Rural Marketing
6. Agriculture Today Magazine
FBM E-08 Management Information Systems 3 0 0 3
UNIT-I
MIS need and concepts, factors influencing MIS and characteristics
of MIS MIS need and concepts, factors influencing MIS and
characteristics of MIS.
UNIT-II
Data and Information. Technology of MIS. Structure of MIS.
Decision Making and role of MIS.Data communication. Basic H/W
required, Channel features and concept of Distributed Data bases.
UNIT-III
Planning for MIS; System Development Methodologies;
Conceptual and detailed designs of MIS. System implementation
Strategies and process; System Evaluation and Maintenance.
UNIT-IV
Introduction to Data Base and Access: Viewing and Mediating
data; Sorting and indexing, Printing reports and Labels, Managing
Multiple tables. Forms, Queries, Reports.
UNIT-V
Planning for MIS; System Development Methodologies;
Conceptual and detailed designs of MIS. Emerging Concepts and
Issues in MIS.
Suggested Readings:
1. Jerome Kantler, Management Information System, Prentice

Hall of India Pvt. Ltd.
2. Murdick and Ross, Information Systems for Modern
Management, Prentice Hall of India
3. D.P Goyal, Management Information Systems, Macmillan
India Ltd. Jawadekar, W. S. Management Information
Systems. Tata McGraw Hill.
4. Turban, McLean and Wetherbe, Information Technology
for Management: Making Connections for Strategic
Advantage, John Wiley and Sons.
FBM E-09 Agribusiness Management 3 0 0 3

Unit 1
Definition, Nature, Scope and Prospects: Changing Dimensions of
Agri-business in India. .Types of Agri-business: Characteristics of
Agricultural products: Marketable surplus Definition, Factors
affecting and causes of low marketable surpluses in India. Problems
in measuring Marketable Surplus.
Unit II
Buffer Stock: Procurement and working of Public Distribution
System. Agri-business Organizations Working and Functioning of
Selected Organizations such as Food Corporation of India, Cotton
Corporation of India, NAFED, National Bank for Agriculture and
Rural Development (NBARD), Warehousing Corporation etc.
Unit III
Process of Agricultural Output- Meaning, Degrees of Processing,
and advantages of Processing; Location factors, Problems in
Processing and suggestions for improving Efficiency; Agri-inputs-
Seeds, Fertilizers, Agricultural Machinery, Pesticides etc. Delivery
systems and channels in Marketing.
Suggested Readings:
1. Handbook of Agriculture
2. Subba Reddy, S, Raghu Ram, P., Sastry, T.V.N. and
Bhavani Devi, I. 2009 Agricultural Economics Oxford &
IBH Publishing Co., Pvt. Ltd., New Delhi
FBM E-10 HRM in Food and Agribusiness 3 0 0 3

UNIT I
Concepts and Perspectives on Human Resource Management;
Human Resource Management in a changing Environment;
Corporate Objective and Human Resource Planning
UNIT II.
Career and Succession Planning; Job Analysis and Role
Description; Methods of Manpower Search; Attracting and

Selecting Human Resource
UNIT III.
Induction and Socialization; Manpower Training and Development.
UNIT IV
Performance Appraisal and Potential Evaluation; Job Evaluation
and Wage Determination
UNIT V
Employee Welfare; Industrial Relations and Trade Unions; Dispute
Resolution and Grievance Management; Employee Empowerment
Suggested Readings:
1. Aswathappa, K. Human Resource and Personnel Management,
Tata McGraw-Hill, New Delhi, 1997.
2. Edwin B. Flippo, Personnel Management, New York, Mc
Grew Hill Book Company, International Edition.
3. Monappa, A and Saiyadain M. Personnel Management, 2 nd
ed., New Delhi, Tata McGraw-Hill.
4. Stone, Lloyed and Leslie W. Rue; Human Resource and
Personnel Management, Richard, D. Irwin, llinois, 1984.
5. Pattnayak, Human Resource Management, Prentice Hall of
India.
6. Mamoria C.B., Personnel Management, Himalaya
Publication.
7. R.S. Dwivedi, Managing Human Resource, Galgotia
Publishing Ltd.
FBM E 11 Working Capital Management 3 0 0 3

UNIT I
Introduction to WCM- ConceptRole of Working CapitalAnalysis of
Solvency, Liquidity, and FinancialFlexibility.Structure of current
assets and liabilities Operating cycle concept and applications
Working Capital Policy - Aggressive & Defensive. Overview of
Working Capital Management. Factor affecting Working capital
Requirement and Estimation of Working capital Requirement
UNIT II
Account Receivables Management- Terms of Sale ,Commercial
Credit Instruments Credit Analysis ,The Credit Decision
,Collection Policy, M a r g i n a l A n a l y s i s .
UNIT III
Cash Management
Cash Collection and Disbursement Systems, Managing Float, How
Much Cash Should the Firm Hold, Investing Idle Cash Money
Market Investment, Floating Rate Preferred Stock. Marketable
Securities: Concept, types, reasons for holding marketable
securities, alternative strategies, choice of securities.
UNIT IV
Inventory Management,Costs and Benefits of Inventory, Inventory
Management System,Inventory Valuation Techniques.
UNIT V
Short Term Financing,Working capital leverage, Current assets -
fixed Assets financing .
Suggested Readings:
1. Bhattacharya Hrishikes, Working Capital Management
: Strategies And Techniques, PHI
2. Satish B Mathur, Working Capital Management and
Control: Principles and Practice, New Age
International
3. Van Horne and Wachowick, Fundamentals of Financial
Management
4. Prasanna Chandra, Financial Management, Tata
Mcgraw Hill
ELECTIVES OFFERED BY FOOD Science & TECHNOLOGY DEPARTMENT

Hours
FST-E01 Nutraceuticals and Functional
2 0 2 3 4
Foods
FST-E02 Dietetics 2 0 2 3 4
FST-E03 Processing of Plantation Crops,
2 0 2 3 4
Herbs and Spices
FST-E04 Flavour Technology 2 0 2 3 4
FST-E05 Technology of Fats and Oils 2 0 2 3 4
FST-E01 Nutraceuticals and Functional Foods 2 0 2 3

Theory
UNIT-I
Basics of nutraceutical and functional foods: defining nutraceuticals and
functional foods. Introduction to Health food,Nature, type and scope of
nutraceutical and functional foods. Nutraceutical and functional food
applications and their health benefits. Nutraceutical compounds and their
classification based on chemical and biochemical nature with suitable and
relevant descriptions. Nutraceuticals for specific situations such as cancer, heart
disease, stress, osteoarthritis, hypertension etc.
UNIT-II
Proteins, carbohydrates and Fats as functional foods and nutraceuticals, Proteins
as functional food ingredients i.e. whey proteins, soya proteins etc. Complex
carbohydrates and Fibres as functional food ingredients. Antioxidants and other
phytochemicals, (isoflavones, lycopenes), phytosterols and their role as
nutraceuticals and functional foods. Oils with MUFA, n3 and n6 PUFA as
nutraceuticals and functional foods.
UNIT-III
Food as nutraceutical and functional foods, Probiotic foods and their functional
role. Cereal products as functional foods - oats, wheat bran, rice bran etc.
Functional fruits and vegetable products, oil seeds etc. Sea foods, Fat replacers,
Beverages such as green tea, coffee, cocoa, fruit juices as functional foods and
their protective effects. Herbs as functional foods, health promoting activity of
common herbs.
UNIT-IV
Stability and safety issues, Stability and bio-availability of functional
ingredients in foods, Effects of processing, storage and interactions of various
environmental factors on the potentials of such foods, interaction if drugs and
nutraceutical. Safety, regulatory issues and marketing for functional foods and
nutraceuticals.
UNIT-V
Future of nutraceuticals and functional foods, Recent developments and
advances in the areas of nutraceutical and functional foods and their role in
nutrigenomics in health care.
Practical
1. Extraction and estimation of nutraceuticals from cereals (glucan),
isoflavones (legumes) capsaicinoids (peppers) organosulfur
compounds (onions and garlic) and monosaturated fatty acids (oil
seeds) and lecithins (legumes seeds.)
2. Isolation and determination of lycopene from in tomato and
tomato productsPreparation and evaluations of probiotic foods and
study their health benefits.
3. Study and demonstration of the antimicrobial effects of plant
tannins, alkaloids and sulfur compounds.
Suggested Readings:
Mazza,G , Functional foods - biochemical and processing aspects,
Technomic Publ. Lancaster, USA.
Kirk, RS ,Pearson's composition and analysis of foods. Wesley
Longman Inc. California, USA.
Association of official analytical chemists ,Official Methods of
Analysis , USA.
Wildman, REC ,Handbook of Nutraceuticals and Functional Foods.
Paul Paquin ,Functional and Speciality Beverage Technology,
Woodhead Publishing Ltd., Cambridge, UK
FST-E02 Dietetics 2 0 2 3
Theory
UNIT-I
Basic concept of diet therapy, Normal diet as a basis of therapeutic diets, Team
approach to health and nutrition care, Therapeutic adaptations of the normal
diet. Qualitative and quantitative adaptations. Introduction to enteral and
parenteral nutrition. Concept of Vegetarian, non-vegetarian and vagon diet.
UNIT-II
Dietary management of some common disorders, Etiology, clinical features, and
nutritional management of infections and fevers , stress and trauma, GI tract-
gastritis , peptic ulcers, diarrhoea, constipation, lactose intolerance, steatorrhoea
and celiac disease, Liver - Infective hepatitis, Cirrhosis.
UNIT-III
Nutritional care for Weight management, etiology, clinical features and
nutritional management and prevention. Overweight and obesity, underweight,
eating disorders -anorexia nervosa and bulimia.
UNIT-IV
Common degenerative disorders, etiology, clinical features, nutritional
management and prevention: Diabetes mellitus - Type 1 and Type 2, cardio-
vascular disorders, hypertension, hyperlipidemias, atherosclerosis, metabolic
syndrome.
Nutritional Management in Cancer - an overview, Etiology, nutrition
management and prevention of common cancers
Renal disorders - an overview, Glomerulonephritis, nephrotic syndrome, CKD
UNIT-V
Food allergy and food intolerance. Clinical features and nutritional
management. Introduction to Nutrigenomics in Diet-therapy. Introduction to
Dietetic Food Product Development. Miscellaneous Disorders - an overview.
Osteoporosis; Alzhimer' disease; Parkinson's disease.
Practical
Calculation, preparation and evaluation of dishes or food items suitable for the
following (incorporating appropriate consistency and nutrient modifications).
1. Obesity - Low energy, low modified fat.
2. Undernutrition / Underweight - High protein, high energy Fevers,
stress, trauma etc - High energy, high protein + blenderized tube feed.
3. Gastro Intestinal Tract Disorders.
4. Diarrhoea - Fibre restricted, bland.
5. Constipation - High fibre.
6. Lactose intolerance - Lactose free.
7. Coeliac disease - Gluten free.
8. Infective Hepatitis -Modified fat.
9. Type 1and 2 Diabetes - Low fat, modified carbohydrate low glycemic
load, high fibre, modified energy.
10. Hypertension and CHD - Restricted energy, low fat, low cholesterol,
high fibre, low sodium.

11. Renal disease - Low HBV protein, modified sodium and potassium,
calcium and phosphate. Dietetic food product development - Project on
developing 2-3 dietetic food products - standardization, shelf life,
consumer evaluation etc.
12. Survey of Dietetic foods available in the market, their labelling and
Consumer Survey for identifying scope of new/better dietetic foods.
Suggested Readings:
Mahan, L. K. and Escott Stump. S., Krause's Food and Nutrition
Therapy , Saunders Elsevier
2. Williams S.R., Basic Nutrition and Diet Therapy, Times Mirror
Mosby College Publishing
Joshi S ,Nutrition and Dietetics, Tata McGraw Hill.
Bamji MS, Krishnaswamy K and Brahmam GNV. ,Ghafoorunissa and
Krishnaswamy K , Diet and Heart Disease, National Institute of
Nutrition, Indian Council of Medical Research, Hyderabad.
FST-E03 Processing Of Plantation Crops, Herbs and Spices 2 0 2 3

Theory
UNIT-I
Introduction to Plantation Crops, Herbs and Spices processing. Importance and
role of spices in food processing, Classification and properties of spices, Scope
of spice processing in India, Spices and culinary herbs: Types, spice qualities
and specifications, uses and physiological effects, components, antimicrobial
and antioxidant properties of spices and herbs, important spices and medicinal
herbs added in food products and their processing.
UNIT-II
Processing of tea - various types of tea, chemistry of constituents, harvesting,
fermentation, tea concentrates, decaffeination process. Evaluation and grading
of tea. Processing of coffee - type of coffee, drying, fermentation, roasting and
browning processes and their importance, chicory chemistry and technology.
Analysis of tea and coffee quality components, standards and specification of
tea and coffee products.
UNIT-III
Processing and analysis of cocoa bean, beverages and study of factors that
affect quality and uses for the consumers.
UNIT-IV
Spice processing: condiments and spice products, spice blends and extractives,
essential and encapsulated oils, salad dressings and seasonings, oleoresins, uses
in processed foods. Processing and manufacturing of major Indian spices and
herbs, Pepper, cinnamon, cardamom, Nutmeg, saffron, Turmeric and Ginger,
Minor spices- cloves, leafy spices, bay oregano, seed spices, common herbs-
brahmi, tulsi, mint, thyme, curry leaves, lemon grass etc. Spice processing
machineries, Cryogenic processing of spices.
UNIT-V
Condiments and spice products, spice blends and extractives, essential and
encapsulated oils, salad dressings and seasonings, oleoresins, uses in processed
foods, spice processing machineries. Packaging of spices and herbs: Packaging
of spices, handling, Packaging machineries, uses and limitations.
Practical
1. Tea - Withering and Drying with respect to product quality.
2. Coffee - Drying and processing
3. Cocoa processing and quality evaluation.
4. Identification of different spices.
5. Determination of moisture content in spices.
6. Demonstration of process of oil extraction of different spices.

7. Physico-chemical characteristics and their sensory evaluation of spice
oil,
8. Analysis of principles constituents in pepper, ginger, chilly, and
turmeric, analysis of spice oils and oleoresins.
9. Low temperature grinding of seed spices.
Estimation of solvent in spice oleoresin
Suggested Readings:
Kelnneth T. Farrell, Spices, condiments and seasonings,The AVI Pub.
W. Purseglove, E G Brown, C L Green and S R Robbins, Spices,
Longman Publica tions.
Kenji Hirasa and Mitsno Takemasa, Spice Science and Technology,
Marcel Dekker, Inc.
S. Pruthi, Quality assurance in spices and spice products (Modern
methods of analysis), Allied Publishers Limited.
Barundeb Banerjee, Tea Production & Processing, Oxford & IBH
Publishing Co Pvt Ltd
Coffee: Growing, Processing, Sustainable Production: A Guidebook
for Growers, Processors, Traders, and Researchers Jean Nicolas
Wintgens, Wiley-VCH.
Cocoa, 4th Edition by and R. A. Lass, ISBN: 978-0-470-69842-6,
Blackwell Willey Publishing..
Cocoa: production and marketing in India by V. N. Asopa, S.
Narayanan, Oxford & IBH Publisher, ISBN, 8120404858,
9788120404854.
FST-E04 Flavour Technology 2 0 2 3
Theory
UNIT-I
Definition and description of flavour, flavour profile and its principal chemical
constituents. Sensation of flavour vs taste odor/smell and mouth feel influence
of chemical constituents on flavour and their interaction with flavour
characteristics.
UNIT-II
Factors that affect the flavour and control of flavour in processed foods.
Measurement of flavour, particularly for wine, tea, coffee, species and
condiments.
UNIT-III
Flavour intensifier and their effects. Chemistry and technology (commercial
preparations) of various flavour intensifiers.
Natural and synthetic flavouring substances and their chemical characteristics.
Flavour components/constituents of fruit and vegetables, coffee, tea and cocoa
bean, spices and condiments.
UNIT-IV
Changes in flavouring components and characteristics during
cooking/processing of various foods. Effects of storage, processing,
transportation and environmental conditions on flavour
components/constituents.
UNIT-V
Processing (industrial/commercial) technologies/methods of flavouring
compounds of plant foods and their utilization and applications.
Recent developments in flavour research, processing and technology.
Practical
1. Extraction and separations of natural flavour components from fruits,
vegetables tea, coffee spices and condiments.
2. Separation and fractionation of flavour volatiles compound into
different categories namely acidic, neutrals and basic components.
3. Flavour analysis by gas chromatography (GC), uses of different GC
columns for different compounds e.g. volatile and non-volatile flavour

compounds.
4. Fractionation and determination of flavour isolates and concentrates by
high pressure liquid chromatography (HPLC).
5. Determination and proper identification of flavour volatiles by mass
spectrometry (MS) infrared (IR) and Fonrier transform infrared (FTIR)
techniques and other suitable methods.
6. Sensory evaluation/organoleptic properties of different flavour
compounds/ characteristics of plant and food materials.
Suggested Readings:
Heath, HB (2005) Flavour chemistry and technology, CBS Publ., New
Delhi. Fenaroli, G. Handbook of flavour ingredients, CRC Press. Bota
Rica, New York Yamanishi, T. Recent advances in flavour researches,
Dekker, New York.
Cromin DA (1992). Techniques of analysis of flavors : chemical
methods including sample preparations, Elsevier Pub!. London.
Schreier, P (1995). Analysis of volatile: methods and application
Elsvier,
FST-E05 Technology Of Fats and Oils 2 0 2 3

Theory
UNIT-I
What is fat - Importance - chemical composition of fats. Triglycerides - their
structure and composition - mono and diglycerides - free fatty acids -
phosphatides- sterols, fatty acid alcohols - tocopherols.
UNIT-II
Factors affecting physical characteristics of fats and oils - chemical reactions of
fats and fatty acids, stability of oils and fats. Important characteristics of oils
from coconut, cotton seeds, palm, sunflower, sesame, safflower, rice bran, rape
seed, mustard, linseed, soybean, castor and lard.
UNIT-III
Processing techniques - Degumming, refining, bleaching, deodorizing,
fractionation, hydrogenation, inter-esterification and esterification. Alternative
methods for extraction and processing of oils.
UNIT-IV
Common products preparation - Salad and cooking oils, shortenings (baking
and frying fats), hard butters, margarine and spreads, dressings for food
(Mayonnaise and Salad dressings, pourable - type dressings, reduced calorie
dressing), toppings, coffee whiteners, confectionaries coatings, low - fat spreads
for traditional breakfast foods etc.
UNIT-V
Value added products from vegetable oil refining industry like lecithin, wax,
Vitamin-E, oryzanol. Value added products from non-traditional oils and fat.
By-products from bran oil and oil refining industry, utilization of lingo
cellulosic waste from oil industry, bakery fats with zero trans fatty acids.
Practical
Common Test methods for Fats -
5. Cold Test
6. Colour, (Lovibond)
7. Dropping point
8. Flavour
9. FFA
10. Melting Point
11. Oil stability index
12. Peroxide Value
13. Solid fat index
14. Solid fat content
15. Total lipids and thiobarbituric and reactive substances

(TBARS)
16. Karl-Fischer' titration- application.
Oilseeds :
17. Experimental expeller processing
18. Experimental solvent extraction
19. Production of protein concentrates and isolates.
20. Lab model hydrogenator (for hydrogenation of vegetable
oils).
21. Visit to oil mills
Bailey's industrial oils and fat products, D. Swern, Wiley - Inter
Science, Publications, New York
Food lipids B.B. Min, C,C Akoh, 1998- Marcel, Decker.
Food Lipids and Health Decker D.B. Min, RE McDonald, 1996
Food lipids: chemistry, nutrition, and biotechnology, by Casimir C.
Akoh, David B. Min.
Introduction to Fats and Oils Technology, 2nd Edition, by Editor:,
Richard D. O'Brien, Walter Farr, and Peter J. Wan, ISBN:, 978-1-
893997-13-4. AOCS publication

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B.Tech.

CURRICULUM STRUCTURE AND DETAILED

National Institute of Food Technology

Dr. Vijendra Mishra (Convenor)

Curriculum Structure of B.Tech. (Food Technology and Management)

BAS 100 Introduction to Biosciences* (Deficiency 3 0 0 3 3

UG 321 Industrial visit# 0 0 0 1 0

Comprehensive Viva Voce$

ELECTIVES OFFERED BY AGRICULTURAL AND ENVIRONMENTAL

Course No. Title L T P Credit Contact

AES-E01 Post harvest management of 2 0 1 3 3

AES-E02 Environmental sustainability in 2 0 0 2 2

AES-E03 Plant cell and tissue culture 2 0 1 3 3

AES-E04 Disaster Management 2 1 0 3 3

ELECTIVES OFFERED BY BASIC AND APPLIED SCIENCE DEPARTMENT

ELECTIVES OFFERED BY FBM DEPARTMENT

ELECTIVES OFFERED BY ENGINEERING DEPARTMENT

ELECTIVES OFFERED BY FOOD SCIENCE & TECHNOLOGY DEPARTMENT

DETAILED SYLLABUS of B.Tech. (FTM)

AES 111 Introduction to Agri-Practices 2 0 1 3

Weed Control: Weeds, their characteristics, dissemination and

Seeds and Seed treatment : Seed production and processing

self- help group approach for rural development.

BAS 100 Introduction to Biosciences* 3 0 0 3

BAS 112 Basic Chemistry 3 0 2 4

amorphicity (concept of Tg) of polymer.

BAS 113 Physics 3 0 2 4

photoelectric solar cell.

1) The Physics of Waves and Oscillations, N. K. Bajaj, Tata

UNIT3: Projection of lines - traces, true length; projections of

ENG 112 Basic Electrical Engineering 3 0 2 4

theorem, Reciprocity Theorem, Millmans Theorem, Application

3. R.J. Smith and R-C-Dorf: Circuits, Devices and Systems;

AES 121 Environmental Studies 4 0 0 4

Unit 2: Natural Resources:

Unit 4: Biodiversity and its conservation

Introduction Definition: genetic, species and ecosystem

Unit 5: Environmental Pollution (8 lectures) Definition, Cause,

effects and control measures of -a. Air pollution, b. Water

Unit 6: Social Issues and the Environment

Unit 7: Human Population and the Environment

Unit 8 : Field work

AES 122 Village Adoption 0 0 3 3

carbohydrates: glycolytic pathway, pentose phosphate pathway,

Unit 5: Vitamins & minerals: Occurrence, physiological functions

thermodynamics, Concept of internal energy, enthalpy and

5. To Study the Constructional Feature and Working of Pelton

ENG 122 Electronic Engineering 3 0 2 4

Digital Systems: Number Systems and Codes, r's Complements

ENG 123 Engineering Workshop 1 0 2 2

and their advantages. Engineering Materials: General Properties,

C. Exercise on soldering of GI sheets & wires.

4. BLACK SMITH SHOP

5. HEAT TREATMENT SHOP

ENG 124 Engineering Properties of Food Materials 2 0 2 3

2. Know how to characterize powdery materials, determine and

3. Understand the importance and impact of moisture and water

9. Understand the factors affecting convective heat transfer

10. Determine and estimate thermal diffusivity, kown how to use

11. Understand the changes of thermal properties during cooling

estimate cooling and freezing/thawing time

13. Understand the importance and application of aerodynamic

FBM 121 Basics of Finance and Accounting 3 0 0 3