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GITAM UNIVERSITY

(Declared as Deemed to be University U/S 3 of UGC Act, 1956)

REGULATIONS & SYLLABUS
OF

M.Tech. (Food Processing Technology)
(w.e.f 2011-12 admitted batch)

Gandhi Nagar Campus, Rushikonda
VISAKHAPATNAM – 530 045
Website: www.gitam.edu

REGULATIONS
(w.e.f. 2011-12 admitted batch)

1. ADMISSIONS

1. Admissions into M.Tech (Food Processing Technology) programme of GITAM University are
governed by GITAM University admission regulations.

2. ELIGIBILTY CRITERIA

2.1 A pass in B E / B Tech or equivalent in Biotechnology / Chemical Engg.* / Agricultural engineering/
Food Engineering/ Food Technology. OR
**M.Sc. In Food Science / Food Technology / M.Sc. Biotechnology / M Sc in any Biological Science.
*Note: B.Tech. (Chemical engg.) students will be required to prove competency in molecular biology by
passing a prescribed remedial course, after admission, in order to fulfill the requirements of the degree.
**Note: M.Sc. Students will be required to p rove competency in mathematics by passing a prescribed
remedial course, after admission, in order to fulfill the requirements of the degree.

2.2 Admissions will be based on the following criteria:

(i) Score obtained in GAT (PG), if conducted.
(ii) Performance in Qualifying Examination / Interview.

The actual weightage to be given to the above items will be decided by the authorities before the
commencement of the academic year. Candidates with good GATE/GRE score shall be exempted
from appearing for GAT (PG).

3 STRUCTURE OF THE M.Tech. PROGRAMME

3.1 The Programme of instruction consists of:

(i) A core programme imparting competency and specialization in the concerned engineering
branch.
(ii) Separate remedial and elective courses prescribed for engineering & science students.
(iii) A technical project approved by the Department .

3.2 Each academic year consists of two semesters. Every branch of the M.Tech programme has a
curriculum and course content (syllabi) for the subjects recommended by the Board of Studies
concerned and approved by Academic Council.

3.3 Project Dissertation has to be submitted by each student individually.

4 CREDIT BASED SYSTEM

4.1 The course content of individual subjects - theory as well as practicals – is expressed in terms of a
specified number of credits. The number of credits assigned to a subject depends on the number of
contact hours (lectures & tutorials) per week.

4.2 In general, credits are assigned to the subjects based on the following contact hours per week per
semester.

One credit for each Lecture hour.
One credit for two hours of Practicals.
Two credits for three (or more) hours of Practicals.

4.3 The curriculum of M.Tech programme is designed to have a total of 70 -85 credits for the award of
M.Tech degree. A student is deemed to have succes sfully completed a particular semester’s programme
of study when he / she earns all the credits of that semester i.e., he / she has no ‘F’ grade in any subject
of that semester.

5 MEDIUM OF INSTRUCTION The medium of instruction (including examination s and project reports) shall be English. Total 100 (i) 40 marks are allotted for record work and regular performance of the student in the lab. (i) 50 marks are allotted for continuous evaluation of the project work throughout the semester by 3 Project work 100 Project the guide.0 REGISTRATION Every student has to register himself/herself for each semester individually at the time specified by the College / University. The marks for each of the component of assessment are fixed as shown in the Table 2. evaluation (iii) 5 marks are allotted for 1 Theory assignments.: Table 2: Assessment Procedure S. (iv) 5 marks are allotted for attendance The semester-end examination in Semester-end theory subjects will be for a 60 examination maximum of 60 marks.1 The assessment of the student’s performance in each course will be based on continuous internal evaluation and semester-end examination.No. (ii) One examination for a Continuous maximum of 20 marks shall be 2 Practicals 100 evaluation conducted by the teacher handling the lab course at the middle of the semester (iii) One examination for a maximum of 40 marks shall be conducted at the end of the semester (as scheduled by the Head of the Department concerned). (ii) Two quizzes shall be conducted 40 Continuous for 5 marks each.0 CONTINUOUS ASSESSMENT AND EXAMINATIONS 7. 7. Component of Marks allotted Type of Scheme of Examination assessment Assessment (i) Two mid semester examinations shall be conducted for 10 marks each. . evaluation (ii) 50 marks are allotted for the presentation of the project work & viva-voce at the end of the semester.* * Head of the Department concerned shall appoint two examiners for conduct of the examination. 6.

11.2 A student who earns a minimum of 5 grade points (C grade) in a course is declared to have successfully completed the course.semester examination and he/she will not be allowed to register for subsequent semester of study.2 A student who has secured ‘F’ Grade in Project work shall have to improve his report and reappear for viva – voce Examination of project work at the time of special examination to be conducted in the summer vacation after the last academic year. GRADING SYSTEM 11. The letter grades and the corresponding grade points are as given in Table 3.1 Based on the student performance during a given semester.0 ATTENDANCE REQUIREMENTS 10. He /She has to repea t the semester along with his / her juniors.1 A student who has completed the stipulated period of study for the degree programme concerned and still having failure grade (‘F’) in not more than 5 courses ( Theory / Practicals). the Vice Chancellor on the recommendation of the Principal / Director of the University college / Institute may condone the shortage of attendance to the students whose attendance is between 66% and 74% on genuine medical grounds and on payment of prescribed fee. a minimum of 24 marks is to be secured at the semester end examination of theory courses in order to pass in the theory course .1 A Student who has secured ‘F’ Grade in any theory course / Practicals of any semester shall have to reappear for the semester end examination of that course / Practicals along with his / her juniors.8. 9.2 However. may be permitted to appear for the special examination. 9.2 A student having ‘F’ Grade in more than 5 courses (Theory/practicals) shall not be permitted to appear for the special examination. 8. a final letter grade will be awarded at the end of the semester in each course.1 A student whose attendance is less than 75% in all the courses put together in any semester will not be permitted to attend the end . Table 3: Grades & Grade Points Grade Grade points Absolute Marks O 10 90 and above A+ 9 80 – 89 A 8 70 – 79 B+ 7 60 – 69 B 6 50 – 59 C 5 40 – 49 F Failed. 10.0 SPECIAL EXAMINATION 9. However. and is deemed to have ea rned the credits assigned to that course. wh ich shall be conducted in the summer vacation at the end of the last academic year. 10.0 REAPPEARANCE 8. 0 Less than 40 11.

5 The degree shall be awarded after approval by the Academic Council.0 ELIGIBILITY FOR AWARD OF THE M.0 * In addition to the required CGPA of 8.0 GRADE POINT AVERAGE 12.3 To arrive at Cumulative Grade Point Average (CGPA). it can be extended up to a period of 6 months maxim um.Tech degree if he / she fulfils all the following conditions.4 A student shall be eligible for award of the M. the student must have necessarily passed all the courses of every semester in first attempt. G = grade points obtained by the student in the course. b) Successfully acquired the minimum required credits as specified in the curriculum corresponding to the branch of his/her study within the stipulated time. a) Registered and successfully completed all the courses and proj ects. 13. hostels.Tech programme and for the declaration of the class is as shown in Table 4.Tech DEGREE 13. programme in four semesters of two years. 13.3 Project dissertation shall be submitted on or before the last day of the course.4 The requirement of CGPA for a student to be declared to have passed on successful completion of the M.2 Semester Grade Point Average (SGPA) is awarded to those candidates who pass in all the subjects of the semester.0 Second Class ≥ 6. However a student may complete the programme in not more than four years including study period. NCC / NSS etc.12. a similar formula is used considering the student’s performance in all the courses taken in all the semesters completed up to the particular point of time. 12.1 A Grade Point Average (GPA) for t he semester will be calculated according to the formula: Σ[Cx G] GPA = ---------------- ΣC Where C = number of credits for the course. Table 4: CGPA required for award of Deg ree Distinction ≥ 8. 13.0 Pass ≥ 5. and d) No disciplinary action is pending against him / her. with the written permission of the Head of the Department concerned. However. Libraries.0* First Class ≥ 7. .0.1 Duration of the programme : A student is ordinarily expected to complete the M Tech.2 However the above regulation may be relaxed by the Vice Chancellor in individual cases for cogent and sufficient reasons. c) Has no dues to the Institute. 12. 13. 13. 12.

The attendance marks (maximum 5) shall be allotted as follows: Percentage of Attendance Marks 76% to 80% 1 81% to 85% 2 86% to 90% 3 91% to 95% 4 96% to 100% 5 . O ne examiner shall be internal and the other be external. the paper will have to be referred to third examiner for evaluation. In respect of all theory examinations. The appointment of examiners for evaluation of theory papers will be don e by the Vice Chancellor on the basis of recommendation of Director of Evaluation / Controller of Examinations from a panel of examiners approved by the Academic Council. The average of the two evaluations shall be considered for the award of grade in that course. 3. 4. the Head of the Department concerned shall appoint one examiner from the department not connected with the conduct of regular laboratory work. in addition to the teacher who handled the laboratory work during the semester. RULES 1. The paper setters are to be appointed by the Vice Chancellor on the basis of recommendation of Director of Evaluation / Controller of Examinations. The examiner for evaluation should possess post graduate qualification and a minimum of three years teaching experience. 9. 5. If the difference of marks awarded by the two examiners of theory course exceeds 12 marks. The Vice Chancellor can permit appointment of second examiner to be internal when an external examiner is not available. the p aper setting shall be done by an external paper setter having a minimum of three years of teaching experience. Panel of examiners of evaluation for each course is to be prepared by the Board of Studies of the department concerned and approved by the Academic Council. Project work shall be evaluated by two examiners at the semester end examination. The theory papers of end -semester examination will be evaluated by two examiners. The panel of paper setters for each course is to be prepared by the Board of Studies of the department concerned and approved by the Academic Cou ncil. The examiners m ay be internal or external. The average of the two nearest evaluations of the three shall be considered for the award of the grade in that course. With regard to the conduct of the end -semester examination in any of the practical courses of the programme. 7. 2. 8. 6.

1 4 40 60 100 3 Design EPRFP 311 Seminar . 4 40 60 100 3 Food Engineering EPRFP MBGE / Applicable 3 1 . 4 40 60 100 3 Technology EPRFP 202 Food Processing 3 1 . 3 . 50 50 100 12 EPRFP 313 Industrial Training . 6 6 60 40 100 3 Laboratory EPRFP 112 Food Microbiology . Name of subject Instruction hours Maximum marks Credits L T P Total S E Total Semester I EPRFP 101 Food Biochemistry 3 1 . . . . 4 40 60 100 3 EPRFP 103 Dairy & Aquaculture 3 1 . . 100 -. . . (Food Processing Technology) Programme Course Code: EPRFP201100 Course structure for M. 4 40 60 100 0 121/122 Mathematics EPRFP 111 Food Biochemistry . . . 100 2 EPRFP 312 Project . 100 2 11 330 170 500 22 Semester IV EPRFP 411 Project . .2 EPRFP 204 Food Handling and 3 1 . 6 6 60 40 100 3 Laboratory Total 32 320 380 700 18 Semester II EPRFP 201 Plantation Crop Product 3 1 . SYLLABUS M. 4 40 60 100 3 Operations . (Food Processing Technology) Code No.Tech. 4 40 60 100 3 EPRFP 102 Food Microbiology 3 1 . 4 40 60 100 3 Control in Food Industry EPRFP 211 Food Engineering Lab-I . 6 6 60 40 100 3 Total 32 320 380 700 21 Semester III EPRFP 301 Research Methodology 1 1 3 4 40 60 100 3 and Data Analysis EPRFP 302 Food Plant and Equipment 3 . 4 40 60 100 3 Technology EPRFP 104 Transport Processes in 3 1 . 32 50 50 100 20 Total 32 50 50 100 20 . . . 4 40 60 100 3 Operations -1 EPRFP 203 Food Processing 3 1 . 6 6 60 40 100 3 EPRFP 212 Food Engineering Lab . 3 100 -.II .Tech. 4 40 60 100 3 Packaging EPRFP 205 Instrumentation and 3 1 .

cyanogenic glucosides. Toxins from mushrooms. structure. Industrial application of enzymes. riboflavin. Infant nutrition. Kirk Parkill and Owen R. improvement of protein quality by supplementation and fortification. Whitehurst and B. 2. CBS. Determination of Biological values of proteins. factors influencing Basal metabolic rate. 4 Ed. Reference Books: 1. biotin. Ed. Marcel Dekker. Introduction to chemical analysis of foods. Balanced diet. cadmium. Unit –IV: Principles of Nutrition : Nutritional aspects of Carbohydrates. Starvation. Unit –V: Measurement of energy value of food. Handbook of Food Analysis. Recommended Dietary allowances. physical and chemical properties of Macromolecules (Carbohydrates. enzymatic spoilage. Fennema. Nielsen. Oxford & IBH. 2002. Functions and deficiency disorders of minerals. Antinutrients – Protease inhibitors. Fennema's Food chemistry. th 5. Marcel Dekker. Blackwell Publishers. K. Textbook of Human Nutrition. Enzymes in Food Technology. Meyer. NA Rao and V. Nutrition of pregnant and lactating mother. Vitamin C and B complex vitamins –Thiamine. 4. 2007. Food allergy Recommended books: 1. arsenic. CRC . Srinivasan Damodaran. S. D. Law. 2003. lead. aflatoxins. M. of hours: 4 per week Unit-I: Chemical composition of f ood: Classification. goitrogens. Basal metabolism. Food additives. LML Nollet. E. Lipids. Biolo gical effects of food contaminants – Hexachlorobenzene. 2 nd Ed. Jones and Bartlett. lipoic acid. pyridoxine. Proteins and Lipids) Unit. 1994. oxalates. Biochemical deterioration duri ng storage. Pigments Unit –III: Enzymes in food processing.Tech Food Processing Technology I Semester Food Biochemistry Code : EPRFP101 Credits : 3 No. niacin. 3.II : Vitamins: sources. Proteins – dietary requirements. 1986. R. 2001. mercury.saccharin and sodium nitrite. 2002. food additives . Food Chemistry. hepatotoxin. pantothenic acid. folic acid and Vitamin B 12. 2. Reddy. MS Bamji. AL Branen and PM Davidson and S Salminen. Specific Dynamic Action. physiological role and deficiency disorders of vitamins A. DDT. Obesity Toxicants occurring in food. Proteins – Nitrogen balance studies. hemeagglutinins. methyl xanthines. Animal foods and sea foods.

Reference Books: 1. of hours: 4 per week Unit-I: Introduction to food microorganisms.Bhunia.Frazier. 2. JM Jay. Food poisoning. . Ray and A. Morphology and characteristics of bacteria. 2005. Unit-V: Microbial spoilage of foods. Unit-III : Microbiology of water. V. 4. 1999. Springer. W. 4 th Edition. Intoxicating and infective organisms. Garbutt. Arnold Heinemann. 1997. 5. Fundamental Food Microbiology. yeasts and molds. M. Tata-Mc GrawHill.K. U n i t .Tech Food Processing Technology I Semester Food Microbiology Code : EPRFP102 Credits : 3 No. 4 th Ed. Biotechnology: Food fermentation: Microbiology. Unit-IV: Industrial applications of genetically engineered food microbes.Joshi and A. production of cheese.C.K. 2008. Microbiology of milk and m ilk products. Recommended Books: 1. 2010. Modern Food Microbiology. Essentials of Food Microbiology. Microbial growth and death kinetics.I I : Factors affecting microbial growth and decay. 2008. Pandey. B. Case studies: Production of alcoholic beverages. MJ Loessner and DA Golden. Microbiology of foods. J. Biochemistry and Technology. 7 th Ed. Food Microbiology. Industrial microbiology – production of glutamic acid and citric acid.Krishna Kumar Reddy. single celled protein. T. Asiatec Publishers Incorporated. 3. CRC.

D. IK Publishers. M. Khedkar • S. 2001. Methods of Drying. Unit IV: Principles of Preservation and Processing. Chilling and Freezing-physical aspects. Handbook of Dairy Science. 2. Hershdoerfer. Outlines of dairy technology. cheese. Volume 2. CRC Press. 2009. Drying of Fish. fermented milk and indigenous dairy products. Unit II : Process technology for manufacture of evaporated milk.D.Tech Food Processing Technology I Semester Dairy & Aquaculture Technology Code : EPRFP103 Credits : 3 No. Methods and procedures for sampling and testing of milk and milk products. Methods of Freezing. Food industry quality control systems. Hand Book Of Milk Processing Dairy Products And Packaging Technology. Unit III : Nutritional Aspects of Fish and Fishery Products. butter. 2008. pasteurization. Deosarkar • M. 5. Salting. Smoking. Typical Dry Products. Britz. Shrimp and Mollusks. 2008. Richard K. 1986 Reference Books: 1. Bibliolife. Trevor J. malted milk. Eiri board. 2. Fish preservation and refrigeration. Fish processing and preservation. Unit V: Quality control in aquaculture and dairy technology: Laws and standards in Fishery Industry. Fishery Byproducts-Fish Meal and Oil. sterilization and homogenisation. Miscellaneous Products-Crabs. condensed milk. infant and baby foods. 4. Kalyankar .Fundamentals. dried milk. Fluid milk processing. C. Laws and standards f o r m i l k a n d m i l k p r o d u c t s . Wiley-Blackwell . 3. Typical Frozen Products. Advanced Dairy Science and Technology 2008. M. 3. Clute. Oxford. Engineers India Research Institute. Common dairy processes – cream separation (standardization). De Sukumar. UHT processing of milk. 2011. Quality control in food industry. P. of hours: 4 per week Unit I : Physico-chemical properties of milk and milk constituents.Robinson. ice cream. Kilbourn. Patil. Shital S. packaging and distribution. APH publishing.Sinha.R. Recommended textbooks: 1.

Dennis R. flow through porous media . 2. Heat and mass transfer analogy. Jorge F. & Folkman. convection and radiative heat transfer. 2002 CRC Press. 3. Lund. 2003. Velez-Ruiz. 2006. M. Unit. effectiveness and transfer units. conduction. Transport Phenomena.II: Heat Transfer. of hours: 4 per week Unit-I : Momentum transfer. pipe flow. Betty. Welti-Chanes. 2007. Equation of continuity. Steady state and transient heat transfer. Jorge Barbosa-Canovas. channel flow. Bird. stewart and lightfoot. Principles of extrusion.Fourier's law. Unit. Wiley. Daryl B. 4 th Edition. J.Geankoplis. Gustavo V. Unit – III: Heat transfer in Cartesian and cylindrical coordinates. Prentice hall. Rheology of fluid and semisolid foods: principles and applications. Effect of sugar on rheology. 2010. Rheology of gels. 5. Transport processes and separation process principles. M. Fick's laws of diffusion.C.J. Food Engineering Fundamentals. liquids and gases. C. D.V: Fluidization of solids. 2007. Springer. Molecular diffusion. Reference Books: 1. Fundamentals of Food Engineering. Analytical and numerical solutions to transient state heat transfer.Tech Food Processing Techno logy I Semester Transport Processes in Food Engineering Code : EPRFP104 Credits : 3 No. Recommended books: 1. John Wiley. Heldman.A.IV: Mass transfer.Rao. U n i t .G. Handbook of Food Engineering (2nd Edition). equation of motion. Heat exchangers without and with heat loss. 2. Sl 1983. 4. PHI. Diffusion in solids. CRC Press . Transport Phenomena in Food Processing. Rao.

(2007) Benjamin Cummings. High throughput DNA sequencing methods. S. Protein sequencing by Edman degradation and by Mass spectrometry. Review of Replication. Introduction to PCR and microarray technology. Posttranslational regulatory mechanisms. Grou p I introns. M. T.Tech Food Processing Technology I Semester Molecular Biology and Genetic Engineering Code : EPRFP121 Credits : 0 No. M. Watson. Construction and scree ning of a subtractive cDNA library. LINEs and SINEs.6th Ed. Vectors for bacteria. Unit-V: Review of Transformation. 7 th Ed. 4 th Ed. of hours: 4 per week Unit-I: Genome organization in prokaryotes and eukaryotes. Unit-II: Review of Transcription and translation. Unit-III: Major signal transduction pathways and regulation of the Cell cycle. Unit-IV: Methods: DNA sequencing by Sanger's method. A. Recommended books: 1.Levine. Construction and screening of libraries.Gann. Solution phase and solid phase peptide synthesis. Restriction and and ligation. Group II introns. yeast and animal cells. Regulatory mechanisms. RNAi. . Reference Books: 1. Regulatory mechanisms of metabolic and signal transduction pathways: feedback and feedforward controls.D.P.Bell. Transport mechanisms. R.H. 5 th Ed. Molecular Biology of the gene. 2. Posttranscriptional regulatory mechanisms. (2006) Blackwell publishers. Lodish et al. Epigenetic methods of inheritance. (2002) Garland publishers. (2003) W. H. Site -specific and cassette mutagenesis. Alberts et al. Spliceosome structure and function.Baker. Molecular cell biology. Principles of gene manipulation and genomics. transduction and conjugation in bacteria. Molecular biology of the cell. MicroRNAs. SnRNPs. Primrose and Twyman.Losick. 3.Freeman. Oligonucleotide synthesis. Plasmids.

Laplace transformation of elementary functions. Line i ntegrals. Eigen values and eigenvect ors of matrices.I: Solving simultaneous linear equations in 2 and 3 variables using matrix inverse method and Cramer’s rule. Representation of a complex number. Advanced Engineering Mathematics 8 th ed. divergence and curl. Unit.IV: Ordinary Differential equations: Solution of differential eq uations of first order and first degree using the method of separation of variables. of hours: 4 per week Unit. Cartesian. Unit –V: Taylor series (statement only. S. Erwin Kreyszig.I) . Poisson's equation. Euler's theorem. 35 th ed. Equation of line and plane in three dimensions. (Unit-I & II) 3. Partial differential equations: The Laplacian in cartesian and cylindrical coordinates. Sums and products of trignometric functions. Recommended Books: 1. Applications to solution of ordinary differential equations and simultaneous linear differential equations with constant coefficients. Convolution theorem. Volume I & II (Unit .Grewal. Higher Engineering Mathematics. derivatives and integrals. 2000. Elementary properties of Fourier series and Fouri er transforms.Tech Food Processing Technology I Semester Applicable Mathematics Code : EPRFP122 Credits : 0 No. B. 2004. V. (Units-III. Intermediate Mathematics. no proof or numericals). Simultaneous linear equations with constant coefficients. Area. Unit –III: Vector Calculus: Properties of Gradient. M. Residue theorem and contour integration. Partial differentiation: Partial derivative and total derivative of functions of more than one variable.Chand& Company Ltd.IV & V) 2. Cauchy's integral formula. Cauchy's and Legendre's linear equations. Unit –II: Differential and Integral Calculus: Methods of differentiation.S. John wiley and sons. Khanna publishers. cylindrical and spherical coordinate systems and transformation rules. Modulus and amplitude of a complex number.Venkateswara Rao. Brief description of other methods of solving first order differential equations (no numericals). surface and volume. Elementary methods of integration.

“Experimental Biochemistry: A Student Companion Textbook. Springer. Determination of carbohydrates by Anthrone method 6. Bradford methods 5.” 2010. . oil and ash content of food 2. Quantitation of non-protein nitrogen (NPN) 4. Determination of rancidity in edible oil 8. Decker. Estimation of proteins by Lowry. of hours: 6 per week 1. Determination of RM value and polensky number of oils 7. Enzymes. Analysis of anti-nutritional factors 10. Wiley -IEEE. and Carbohydrates. Flavour components by High Performance Liquid Chromatography Reference Books: 1. 3. Water. Calorimetric determination of crude protein (Kjeldahl nitrogen -N) 3.” 2006. Anshan. Beedu Sasidhar and Vijay Deshpande. Eric A. Fatty acid profile by Gas-liquid chromatography 15. Analysis of food for proximate composition: Determination of moisture. 2005. Handbook of Food Analytical Chemistry. Crystallinity by X-ray Diffractometer. Ronald E. “Food Analysis Laborato ry Manual. Lipids. S. Fatty acid composition of oils by NMR spectroscopy 13. Microstructure analysis by Scanning Electron Microscope 12. Steven J. Schwartz.Tech Food Processing Technology I Semester Food Biochemistry Laboratory Code : EPRFP111 Credits : 3 No. 2. Suzanne Nielsen. Proteins. Analysis of inorganic salts by Atomic Absorption Spectrophotometer 14. Wrolstad. M. Peter Sporns. Estimation of polyphenols/tannins 9. Determination of acid value and peroxide value of oils 11.

Microbial spoilage of milk. Isolation and identification of food pathogens and indicator organisms. 9. 2. 3. .International. I. Microbial examination of bread moulds. Spore count. of hours: 6 per week 1. Enumeration of bacteria. 6. Recommended books: Neelima Garg. Pasteurization of milk.K. 4. Laboratory Manual of Food Microbiology. Enumeration of yeasts. 10. M. Enumeration of food pathogens and indicator organisms. 2010. 8. Microbial quality of street food s.Tech Food Processing Technology I Semester Food Microbiology Laboratory Code : EPRFP112 Credits : 3 No. 5. 7. Microbial examination of w ater.

fermented foods and ready to eat foods. dehydration and canning. baked goods. R. 2. P. CRC Press. AH Varnam and JP Sutherland. 10. Reference Books: 1. AA Kadar. j ams. 1973. Chapman and Hall. 5. Geneticall modified crops. Systematic and Economic Botany of Perennial Plantation Crops and Spices. packaging.Folley. 11. vegetables. Intensive crop economics. Food Engineering Aspects of Baking Sweet Goods.Rajendran. Quality con trol in Food Industry. jellies. Oxford and IBH. 2010. M. I and II. canning. 2003. Servet Gulum. RS Hoseney. 1994. Relevant food laws and standards. 3. Keith. 7. LR Verma and VK Joshi. tea. Bakery science and technology. Beverages: Technology. Agricultural economics.R. quality control. 2 nd Ed. A Krammer and BA Twigg. Automation for Food Engineering: Food Quality Quantization and Process Control. coffee and cocoa. project feasibility report preparation. Vol. productivity measurement. inventory. agro-industrial production systems -capital budgeting. Wiley - Blackwell. 2. juices. 2 nd Edition. Yanbo Huang. 2007. CRC Press 4. Scott J. processing and quality c ontrol of major horticultural and plantation crop products-alcoholic beverages. Nigel G. fruits. EJ Pyler.cereals. Avi Publishers. Serpil Sumnu. addition of chemicals. Inteaz. pasta. 6. CRC Press. Sosland Publishers. of hours: 4 per week Unit-I: Principles and techniques in preservation of foods and vegetables -cold storage. Recommended Books: 1. 3. Post-harvest technology of horticultural crops. 1973. Unit-II: Manufacturing methods. freezing. CRC Press. Post harvest technology of fruits and vegetables. 8. Relevant food laws and standards for horticultural and crop products.Tech Food Processing Technology II Semester Plantation Crop Product Technology Code : EPRFP201 Credits : 3 No. Dale Whittaker. Sahin. 1994. 2003. Unit-V: Forecasting-time series analysis and calculations. Smith and Y. processing and quality control of major horticultural and plantation crop products. Unit-IV: Genetically modified foods. 2003. 4. Vol I and II. Indus Publishers. marmalades. 9. Principles of Cereal Science and Technology. Lacey. Food quality control and quality assurance. pickles. Ameri can Elsevier. 1992. Alli. Halford. risk analysis. 2008. confectionary products. 12. AACC. 3 rd Ed. The complete tech book on processing dehydration. 2000. Unit-III: Manufacturing methods. NIIR Board. Genetically Modified Crops : Asses sing Safety 2002.Hui. 2004. New Central Book Agency. Ronald E. preservation of fruits & vegetables.W. SS Reddy and PR Ram and TVN Sastry and ID Bhavani. Food processing: principles and applications. Imperial College Press. . 2001.C.H. Atherton. Chemistry and Microbiology. maintenance. Food Quality Assurance : Principles and Practices.

Slurry . Prentice Hall. Unit – V: Material handling system and device in food processing plants. Rao. 2007. Unit – II: Pressure drop and flow rate of air in fixed and fluid bed drying. PHI Learning Private Limited. 3 rd Ed. CRC Press. Dennis R. belt.Tech Food Processing Technology I I Semester Food Processing Operations -1 Code : EPRFP202 Credits : 3 No. 2010. Taylor and Francis. Food Processing: Principles and Applications. Solid bowl and disc bowl centrifuges. oscillating vibratory conveyors. Pneumatic conveying of solid foods. Hosahalli Ramaswamy. powders and pastes. Filtration of food. Size separation through sieving. of hours: 4 per week Unit – I: Overview of mechanical operations carried out in dairy and food processing. Food Processing Technology. Fundamentals of Food Process Engineering.G. 2. Fundamentals of Food Engineering. Reference Books: 1. Unit – III: Particle movement in sediment and centrifugal settling tank. 1985. Heldman and Romeo Toledo. Taylor and Francis. bucket. Introduction to food processing. 2009. Michele Maracotte. Drag and pressure flow mechanisms in screw press and extruder. M. 3. Unit – IV: Agitation and mixing of liquid foods. P. . Particle size analysis as in spray dryer and gravity separator. Princi ples and practice. Operation of cyclone separa tor and self cleaning centrifuge. 2. Recommended Books: rd 1. D. Springer. 2005. Jelen P. Fellows.filter medium and cake resistances. Design of screw. 3 Edition. Filtration equipments.

Role of water and water activity in foods. 2005. 2009. Different models of isotherms. James. Technology of Food Preservation. 2 nd Ed. Freeze concentration of liquid food. microbial destruction and nutrient loss in pasteurization. Energy saving by use of multiple effect evaporators with mechanical and thermal vapour compression. freeze. Heldman and Romeo Toledo. 4. Food Processing: Principles and Applications. Food Dehydration. Pasteurization and UHT processing of liquid food containing particulate solids. WB Arsdel. Jelen P. e.Tech Food Processing Technology II Semester Food Processing Operations -2 Code : EPRFP203 Credits : 3 No. Hosahalli Ramaswamy. 3 rd Edition. 1973. their limitations and applicability. 5. Unit – II: Effect of heat. roller tray and through-flow drying operations. Fundamentals of Food Engineering. Academic Press. NW Desrosier and N. Recommended Books: 1. Taylor and Francis. AVI Publications 3. Dennis R. 3 rd Ed. 2010. 2008. P. Rao. Springer. Fellows. 2007. sterilization and UHT processing. 2. Food Processing Tec hnology. D. 2. Principles and practice. Irradiation and microwave processing of foods. Prentice Hall. CRC Press. Introduction to food processing. Unit – III: Crystallization and freezing. Zeki Berk. Control of water activity by addition of solute and moisture removal.G. 1985. 3. MJ Copley and AI Morgan. M. 4 th Ed. sucrose and lactose. Spray. Fundamentals of Food Process En gineering.I & II. Food process engineering and technology. Estimation of freezing time of foods. AVI Publications.g. Equipment used for freezing water in food and for production of crystalline foods. . Vol. Unit – IV: Concentration of liquid foods in batch and continuous type evaporators. Taylor and Francis. of hours: 4 per week Unit – I: Overview of thermal operations carried out in dairy and food processing. acid and short wave electromagnetic radiation on t he kinetics of enzyme inactivation. Michele Maracotte. PHI Learning Private Limited. Reference Books: 1. Unit – V: Mechanism of moisture removal in solid and liquid foods during drying. Aseptic packaging.

Gordon L. cereal grains. Manufacture of plastic films.fill-seal machine. foils. Robertson. Recommended Books: 1. Food Packaging and shelf life: A practical guide. PHI Learning Private Limited. Wiley - Blackwell Reference Books: 1. Quality control in food packaging. Labels and printing in packages. 2009. 2. Publishers. 1970. Food packaging technology. glass containers and closures. Richard Coles.Tech Food Processing Technology I I Semester Food Handling and Packaging Code : EPRFP204 Credits : 3 No. 2003. 2. e. Case study: Handling and Transport of Wet Fish-Icing. rigid plastic container paper and corrugated fibre board. 1980.g. Rigid packaging using tin plate and aluminium. fish and meat. CRC Pre ss. baked foods. Robertson. 3. AVI Publication 3. Unit – III: Principles of Canning. milk and dairy products. Rao. Gordon L. App. CRC Press. . Derek McDowell.. Unit – II: Design of shipping cartons and containers. laminates. fresh fruits and vegetables. FA Painy. Fundamentals of Food Engineering. 2006. Food Packaging: Principles and Practice. 2010. Food Packaging. Refrigerated transport and transportation in insulated containers. S. Containers and Packages. M. D.G. Canning Process . of hours: 4 per week Unit – I: Overview of material handling system and devices in food processing plants. Mark J. Canned Products. pouches. Unit – V: Shelf life prediction of foods in packages. Packaging requirement for processed and unprocessed foods. Kirwan. Characteristics and properties of Packaging materials. gas packaging and modified atmosphere package design. Sci. S. metal tubes. 1980. Unit – IV: Principles of operation of fillers: form. AVI Publications. Sacharow and RC Griffin. 4. A handbook of Food Packaging. Principles of Food Packaging. Product safety and packaging regulations. Design of aerosol container. Stanley and CG Roger.

2008. Application in Food Industry. force balance transducers. root loci. Khodabandehloo. M. Biosensors in Food Processing. Springer/ Chapman&Hall. Roth test. Microprocessor based Systems. Automatic control of food manufacturing processes. protein an d fat content. Unit – V: Digital Control: Sampling and Z transforms. 2. Fish and Poultry processing. Ian McFarlane. Dale Whittaker. thermal conductivity gage. 2001. integral and derivative controls. controller tuning. Pirani gage. 1995. Instrumentation an d sensors for the food industry. Process Systems Analysis and Control. thermopiles. Robotics in food processing. Mehmet Mutlu.Tech Food Processing Technology II Semester Instrumentation and Control in Food Industry Code : EPRFP205 Credits : 3 No. K. Rapid and on -line instrumentation for food quality assurance Woodhead Publishing in food science and technology. Ibtisam E. Force and Torque Measurement: Drawbar dynamometers. Woodhead Publishing. hot wire anemometer.Coughanowr. Concepts of Biosensors. 3. Yanbo Huang. Chapman & Hall. thermistors. Recommended Books: 1. M. Automation for Food Engineering: Food Quality Quantization and Process Control. stability criterion. thermocouples. Unit – IV: Control Theories: Proportional. Rapid olfaction arrays. 2. Size. E. Chemical and biochemical sensors. Lacey. Unit – II: Motion and Displacement Measurement: Strain gages. CRC Press Reference Books: 1. turbine flow meter. pressure transducers.Kress-Rogers & CJB. resistance thermometers. 3 rd Edition. rotameter. radiation thermometers. nozzle flappers. sample d data control. McGraw-Hill Inc.Brimelow. Pressure Measurement: Manometer dynamics. CRC Press. CRC press and Woodhead publishing. 1993. Tothill. 2003. piezoelectric transducers. Knudsen gage. feedback control. Ronald E. transient response. Unit – III: Humidity Measurement. Color and turbidity sensors. differential transformers.. Vacuum Measurement: McLeod gage. Vision systems for foreign body detection and sorting. 2 nd Ed. octagonal rin g transducers. Flow Measurement: Pilot static tube. Liquid Level Measurement. of hours: 4 per week Unit – I: Temperature Measurement: Bimetallic thermometers. 2010. Food industry quality control systems. Robotics in Meat. Clute. transfer functions. 2 nd Edition. 4. pressure th ermometers. Steven E LeBlanc and Donald R. Bode plots. Safety. 3. CRC P ress. 5. Microwave and infrared sensors for moisture. orifice meter. . torque transducers. ionization gage. 2008. Bourdon tubes. 2001. and Quality Control . frequency response.

CRC Press. Determination of flow pattern. Rheological properties of Newtonian and non-Newtonian liquid food. 2010. 11. Recommended books: 1. Saturation vapor pressure-temperature relationships for pure solvent and dilute solutions. M. Estimation and measurement of cut-off size of milk fat-globules in a disk type centrifugal separator. 4. of hours: 6 per week 1 .Tech Food Processing Technology I I Semester Food Engineering Laboratory – 1 Code : EPRFP211 Credits : 3 No. Failure mechanics of biological tissues. 7 th ed. 3. filter medium resistance and compressibility factor in constant pressure filtration. 10. McCabe. 2005. Particle size analysis and energy requirement in comminution. Measurement of cake resistance. High pressure of milk and the measurement of fat-globule size before and after homogenization . 2. Henry Drop Richard. Dehydration of vegetables in cabinet tray dryer. Smith and Harriot. 8. Establishing the relationship between performance index and mixing time in a planetary mixer. port arrangement and flow rate-pressure drop relationship in a plate heat exchanger. 5. 2. Thermal bactericide to achieve commerc ial sterility of food in sealed containers. 6. . McGraw Hill Book Co. 9. Unit operations of chemical engineering. 7. A laboratory bo ok of dairy analysis.

4. Evaluation of food packaging material: dry and wet strength. Evaluation of food packaging material: impact resistance 10. 12. Food packaging technology.II Code : EPRFP212 Credits : 3 No. 6. Measurement of thermal diffusivity of solid/liquid foods. 2.Q. 11. Recommended books: 1.7th ed. 5. Estimation and measurement of flow rate. Evaluation of food packaging material: gas permeability (O2. Measurement of thermal conductivity of solid/liquid foods. Evaluation of food packaging material: oil permeability 9. of hours: 6 per week 1.Kern. NIIR Board (National Institute of Industrial Research). 3. Measurement of emissivity and absorptivity of solid/liquid foods. 2005. Unit operations of chemical engineering. Measurement of rupture angle and angle of inte rgranular friction of grains and powders.Tech Food Processing Technology II Semester Food Engineering Lab . M.N2 and CO2) 8. Evaluation of food packaging material: water vapour transmission rate 7. 1950. Particle size analysis and energy requirement in communition. Milling of rice/wheat/pulses. McGraw Hill Book Co. Process heat transfer. McCabe. Tata -McGraw Hill. 2. Measurement of flow properties of powders. . Smith and Harriot. D. Reference: 1. power requirement and pressure developed in extruder. Estimation of milling yield 13.

UNIT – III: Inferential Statistics: Basics of Statistical Inference. UNIT – II: Sampling Methods: Introduction of sampling.standard curves in drug analysis and drug s tability studies. 1st edition. Santosh Gupta: “Research Methodology and Statistical Techniques. Statistic. R. Concept of a hypothesis. diagrammatic representation of data. case study method. and other methods( field investigation research. P. evaluation research. types of research design: descriptive. sources. classification and tabulation of dat a. characteristics of good research design. non linear regressions. Type I and Type II errors. laboratory research. analysis of covariance. experimental method. Comparison of sample proportion with population proportion. Comparison of means of two independent samples. survey method. Estimation – Point estimation. Swain: “A Text book of Research Methodology”. 2 edition. K. 2000. Collection and Processing of Data: Sources of data. M. UNIT – IV: Inferential Statistics – Parametric and Non-Parametric Test: ‘t’ test – Comparison of sample mean with the population mean. Wishwa Prakashan. 3. classification of research methods: Historical method. Interval estimation. regression coefficients. Kalyani Publishers. 5. stratified. limitations. variance of sample estimates of the parameters. Research Hypothesis. Research Design: Definitions. Table value . components of a research des ign.Tech Food Processing Technology I II Semester Research Methodology and Data Analysis Code : EPRFP301 Credits : 3 No. sampling procedures – simple random. editing. systematic. “Research Methodology and Statistical Techniques” Indira Gandhi National Open University. C. exploratory and experimental. Research Problem: sources. methods of collection of primary and secondary data. business game) – Definition. graphical and representation of data. cluster and multistage sampling. Standard Error. significance. common errors in selecting and formulating a research problem. Books Recommended: 1. probability and non probability sampling. Kothari: “Research Methodology – Methods & Techniques”. auction research. C. estimation of correlation coefficient. 2. Deep & Deep. Chi square test. advantages. criteria of a good research problem. Reference: 4. of hours: 4 per week UNIT – I : Research Process: Introduction to research methodology. Comparison of two correlated samples ‘Z’ test – different applications ANOVA – one way ANOVA: ‘F’ test. steps involved in research. weighted and transformations in regression analysis. Critical Value. Comparison of two sample proportions. application of linear regressions . need for a research design. objectives.” 2001. Sampling distribution. diagnostic. ex-post facto research. coding. Comparison of means of two samples. Level of Significance. Degrees of Freedom. Rules for rejection & acceptance of Null Hypothesis. . concept of sampling distribution. Null Hypothesis. formulating and stating the problem. 2007. UNIT – V: Correlation and Linear Regression: Introduction of correlation & regression concepts. Parameter.

Unit-IV: Design of heat exchange equipment -plate. Maroulis. Performance characteristics and selection of fans. Unit – V: Equipment layout and ventilation in food process plants. of hours: 4 per week Unit-I: Physical properties of food materials and energy balance calculations for preliminary estimation of plant capacity and equipment sizes. 2008. Zacharias B. Design considerations for location of a food plant. Food Plant Design. Performance characteristics and selection of centrifugal and positive displacement sanitary pumps. 2010. Reference Books: 1. Design of evaporator calandria. Analysis of alternatives. 4. Single. blowers. Robberts. M. D. PHI. 2003. Theunis C. 2. multiple and continuous facility design and layout problems. Food Plant Economics. economic decisions. Lopez-gomez Antonio. CRC Press. vapour s eparator and condenser. Practical Design. pipe. 2002.G. Gustavo V. Saravacos. CRC Press. Maroulis. Pressure vessels design and des ign of vessel for drum drying. 3. Unit –III: Design of fluid conveyance system. 2. Construction and Operation of Food Facilities. Academic Press. ejector compressors and vacuum pumps. 2007. 2005. Peter Clark. Recommended Books: 1.Tech Food Processing Technology I II Semester Food plant and equipment design Code : EPRFP302 Credits : 3 No. Preparation of flow sheets for material movement and utility consumption in food plant. Zacharias B. J. scraped surface and extended surface for heating and cooling of gas and liquid. CRC Press . Fundamentals of Food Engineering. Methods of techno-economic feasibility study. Food Plant Engineering Systems. Design of CIP system. Unit-II: Design of storage vessels for liquid food and grains. Discrete location and layout problems. Barbosa-canovas. Food Process Design. sanitary pipe fitting and valves. Rao. Marcel Dekker. Antonio Lopez-gomez. Materials of construction: welding and machining of stainless steel. George D.

Tech Food Processing Technology I V Semester Project Code : EPRFP411 Credits : 20 No. M.Tech Food Processing Technology III Semester Seminar Code : EPRFP311 Credits : 2 No. of hours: 32 per week . of hours: 3 per week M.Tech Food Processing Technology III Semester Industrial Training Code : EPRFP313 Credits : 2 Industrial Training at the end of 2nd semester. Demonstrate proficiency in computer applications relevant to food processing industry. M. 2.Tech Food Processing Technology I II Semester Project Code : EPRFP312 Credits : 12 Project is structured to: 1. Demonstrate ability to prepare techno -economic feasibility report. M.