Download Course Syllabus - Guru Jambheshwar University of Science

COURSE CURRICULUM FOR
M.Sc. (FOOD TECHNOLOGY) PROGRAMME w.e.f.-2015-2016
SEMESTER-I
Sr.No.
Course Code
No.
Nomenclature
Type
L+T+P
Credits
1.
FT-501
Food Chemistry
PC
4 +0+0
4
2.
FT-502
Principles of Food Engineering
PC
4 +0+0
4
3.
FT-503
Food Microbiology
PC
4 +0+0
4
4.
FT-504
Principles of Food Processing & Preservation
PC
4 +0+0
4
5.
FT-505
Lab-I (Food Microbiology)
PC
0 +0+6
3
6.
FT-506
Lab-II (Food Preservation)
PC
0 +0+6
3
Total= 22
SEMESTER-II
Sr.No.
Course Code No.
Nomenclature
Type
L+T+P
Credit
1.
FT-511
Unit Operations in Food Processing
PC
4 +0+0
4
2
FT-512
Dairy Technology
PC
4 +0+0
4
3.
FT-513
Technology of Fruits and Vegetables
PC
4 +0+0
4
4.
FT-514
Lab-III (Dairy Technology)
PC
4 +0+0
3
5.
FT-515
Lab-IV (Fruits and Vegetables Analysis)
PC
0 +0+6
3
6.
FT-516-18
Programe Elective-I
PC
4 +0+6
7
Total= 25
SEMESTER-III
Sr.No.
Course Code No.
Nomenclature
Type
L+T+P
Credits
1.
FT-521
Technology of Cereals
PC
4 +0+0
4
2.
FT-522
Technology of Meat, Fish and Poultry
PC
4 +0+0
4
3.
FT-523
Lab-V (Chemistry and Technology of Cereals)
PE
4 +0+0
3
4.
FT-524-26
Programme Elective-II
PC
0 +0+6
7
5.
FT-595
In-Plant Training
PE
0 +0+6
6
Total= 24
1
SEMESTER-IV
Sr.No.
Course Code
No.
Nomenclature
Type
L+T+P
1.
FT-531-532
2.
3.
Credits
Programme Elective-III
PE
4 +0+6
7
FT-533
Seminar
PC
2+0+0
2
FT- 600
Research Project
PC
0 + 0 +24
12
Total= 21
PROGRAME ELECTIVE-I
FT-516 Packaging Technology
FT-517 Pulses & Oilseeds Technology
FT-518 Technology of Beverages
PROGRAME ELECTIVE-II
FT-524 Food Standards and Quality Assurance
FT-525 Food Additives
FT-526 Nutrition and Health
PROGRAME ELECTIVE-III
FT-531 Bioprocess Technology
FT-532 Food Biotechnology
Note:1.
2.
3.
4.
5.
6.
7.
8.
The minimum credit requirement for the M.Sc. degree in Food Technology is 92 valid credits inclusive of the 21
elective course credits. A student shall be permitted to register for a minimum of 21 credits and a maximum of 25
credits per semester.
Introduction to Computers, Communication Skills courses will be of non-credits but students have to qualify these
papers.
For all lecture courses, one credit per lecture/week/semester will generally be adopted. Every one laboratory hour per
week per semester will be assigned half credit.
No elective course will be run unless the number of students registered for the elective course is six or more.
Each theory course will be of 4 hours and practical will be of 6 hours duration per week.
Each theory paper examination will be of 3 hours duration and practical examination will be of 4 hours duration.
After the second semester the students will be required to undertake an In-plant Training comprising 4-6 weeks in some
industry/organization/institute and shall be required to submit an In-Plant-Training report for which seminar
presentation and viva-voce examination will be held in the third semester.
Research Project evaluation will be on the basis of viva-voce examination will be conducted by the external & internal
examiner.
2
FT 501
FOOD CHEMISTRY
4+0+0
Scope, introduction, definition and importance of food chemistry.
Chemistry of carbohydrates, its function, classification, chemical and physical properties,
pentosans, mannans and galactans. ,pectic substances, gums, types of fibers, celluloses,
hemicelluloses:, soluble fibers, insoluble fibers and their important functions.
Enzymes and starches – alpha amylase, beta amylase, modified starches, resistant starches,
gelatinization of starches.
Proteins and amino acids: types of amino acids and proteins, chemical, physical and functional
properties, denaturation of protein, gel formation. Milk and egg proteins: caseins, whey proteins,
colostrums, egg white proteins and egg yolk. Meat proteins: collagen, elastin, meat tenderness
and muscle proteins.
Lipids (oil and fats): classification, functions, physiso-chemical properties, oxidation of oils and
fats.
Chemistry of emulsifiers, antioxidants, stabilizers and additives used in food industry.
Chemical properties and functions of minerals and vitamins.
Chemistry of pigments and flavour compounds (flavonoids).
Allergens, toxic constituents and anti nutritional factors of foods (enzyme inhibitors, trypsin and
chymotrypsin inhibitor, amylase inhibitor, flatulence causing sugars, phytolectins).
Browning chemical reactions (enzymatic and non-enzymatic browning, reactions of aldehydes
and ketones with amino compounds, caramelization, oxidative changes of polyphenols) and their
applications in food products. Important chemical changes during strorage and cooking of foods,
with some suitable examples from cereals, pulses and fruits and vegetables.
Recommended Reading:
1.
2.
3.
4.
Meyer, L.H.(1998) Food Chemistry, Van Nostrand, Reinhold Company Publication, New
york, London.
Alias C. and Lindeu G (1991) Food Biochemistry, Ellis Horwood, New York
Pomeranz, Y and Meloon, R. (1995) Food Analysis : Theory and Practice, Westport, An
AVI Publication, New York, Sydney, Toronto.
Fennema, R.O (1997) Food Chemistry, Second Edition, Food Science & Technology
series, Marcel Dekker, INC., New York
3
FT-502
PRINCIPLES OF FOOD ENGINEERING
4+0+0
Introduction to Food Engineering
Material and energy balances
Basic principles, total mass balance and component mass balance. Material balance calculations
involved in dilution, concentration and dehydration. Heat balance calculations.
Fluid flow theory and applications
Fluid statics and fluid dynamics, mass and energy balances in fluid flow. Newtonian and nonnewtonian fluids, streamline and turbulent flow. Fluid flow applications- measurement of
pressure and velocity. Liquid transport system- pipelines and pumps for food processing plantspositive displacement pumps, air-lift pumps, propeller pumps, centrifugal pumps and jet pumps.
Heat transfer in food processing
Thermal properties of foods, modes of heat transfer, conductive heat transfer in a rectangular
slab, tubular pipe, and multilayered systems. Natural and forced convection. Estimation of
convective heat transfer coefficient in forced and natural convection. Estimation of overall heat
transfer coefficient. Heat exchangers- Plate, tubular, scraped surface, and steam infusion heat
exchangers.
Thermal process calculation
Commercial sterility concept, Microbial inactivation rates at constant temperature, Effect of
temperature on thermal inactivation of microorganisms, Calculation of processing time in
continuous flow systems, Thermal process calculations for canned foods, Product degradation
during thermal processing.
Psychrometrics
Properties of dry-air : composition of air, specific volume of air, specific heat of dry air, enthalpy
of dry air, dry bulb temp.
The psychrometric chart: Use of psychrometric chart to evaluate complex air conditioning
processes.
Properties of water-vapor
Specific volume of water vapor, specific heat of water vapor, enthalpy of water vapor.
Properties of air-vapor mixtures
Gibbs-Dalton law, Dew-point temp, humidity ratio (or moisture content), relative humidity, wet
bulb temperature.
4
Recommended Reading:
1.
2.
3.
4.
5.
6.
Earle, R.L. (1983) Unit Operations in Food Processing, 2nd Edition, Pergamon Press,
Oxford, U.K.
Singh, R. P. and Heldman, D. R. (1984). Introduction to Food Engg., Academic
Press,INC,London.
Harper, J.C. (1976) Elements of Food Engg., AVI Publ. Co., Westport, Connecticut.
Toledo, R.T. (1980). Fundamentals of Food Process Engg., AVI. Publ. Co., Westport,
Connecticut.
Brennan, J.G., Buffers, J.R., Cowell N.D., Lilly, A.E.V. (1976). Food Engg. Operations,
2nd Ed., Elsevier, New York.
Lewis, M.J. (1987). Physical Properties of Foods & Foods Processing Systems, Ellis
Horwood, England.
5
FT-503
FOOD MICROBIOLOGY
4+0+0
Introduction to Microbiology: Historical developments, Procaryotes and Eucaryotes, Microbial
growth & nutrition, Classification- A brief account, Food microbiology and it‟s scope.
Food materials and microorganisms, Sources of microorganisms in foods.
Microorganisms in foods, Factors affecting growth- Intrinsic and extrinsic factors controlling
growth.
The microbiology of Food Preservation, Heating process, Irradiation, Low temperature storage,
Chemical preservatives, High-pressure processing, Control of water activity.
Fermented and microbial foods: Fermented Milk and milk products, Single cell protein,
Fermented fruits and vegetables, Fermented fish, Fermented meats, Fermented beverages- Beer,
Vinegar and Wine.
Foods microbiology and public health- Food poisoning, Types of food poisonings, important
features, etc.
Bacterial agents of food borne illness- A brief account of various organisms related with food
poisoning.
Non-bacterial agents of food borne illness- poisonous algae, fungi and food borne viruses- A
brief account.
Food Spoilage and microbes of milk, meats, fish and various plant products, spoilage of canned
foods.
HACCP & food safety, Hurdle Technology and its applications.
Recommended Reading :
1.
2.
3.
4.
5.
James M.J. (2000) Modern Food Microbiology, 5th Edition, CBS Publishers.
Barnart, G.J. (1997) Basic Food Microbiology, CBS Publishers.
Adam M.R. & Moss, M.O. (1995) Food Microbiology, New Age International Pvt. Ltd.
Publishers.
Bibek Ray (1996) Fundamental Food Microbiology, CRC Press.
Stanier, R.Y. (1996) General Microbiology, Vth Edition, MacMillan.
6
FT-504
PRINCIPLES OF FOOD PROCESSING & PRESERVATION
4+0+0
Scope and importance of food processing, Historical developments in food processing.`Types of
foods and causes of food spoilage. Basic principles and methods of preservation.
Heat preservation and processing, heat resistance of microorganisms, thermal death curve,types
of heat treatments and effects on foods,Canning of foods,cans and container types, spoilage of
canned foods, heat penetration.
Cold preservation and processing. Requirement of refrigeration. Distinction between
refrigeration and freezing, effect of low temperature on fresh food, storage changes in food
during refrigerated storage.
Freezing and frozen storage, Freezing curves. Slow and quick freezing, factors determining
freezing rate, Freezing methods, changes in food during freezing, Frozen food storage.
Drying, Dehydration and concentration, Sun drying and solar dehydration, Drying curves,
Drying methods and type of dryers, Food concentration, Methods of concentration of fruit juices,
Liquid food concentrates, Changes in food during dehydration and concentration.
Water activity; Role of water activity in food preservation, Intermediate moisture foods (IMF),
Principles, characteristics, advantages and problems of IM foods.
Food Irradiation, Use of ionization radiations in food preservation, Sources, units, effects,
limitations, dose determination, safety and wholesomeness of irradiated foods, food irradiation
techniques and recent applications of irradiation in food preservation.
Microwaves Processing, Properties, mechanism of heating, Application of microwave in food
processing and its effects on nutrients.
Chemical Preservation, Uses and effects of class I and class II preservatives in foods.
Recommended Reading:
1. Norman, N.P and Joseph, H.H.(1997). Food Science, Fifth edition, CBS Publication, New
Delhi
2. Frazier, W.C and Westhoff, D.C (1996) : Food Microbiology, 4th edition, Tata Mc Graw Hill
Publication, New Delhi.
3. Kalia M. and Sangita, S. (1996) : Food Preservation and Processing, First edition, Kalyani
Publishers,
New Delhi.
4. Sivasankar, B. (2002) : Food Processing and Preservation, Prentice Hall of India Pvt.Ltd.,
New Delhi.
7
FT-511
UNIT OPERATIONS IN FOOD PROCESSING
4+0+0
Preliminary unit operations – Material handling, cleaning, sorting and grading.
Material handling – Theory, classification of various material handling equipments – conveyors
(gravity and powered conveyors), elevators (bucket and screw type elevators), trucks (high lift
and pallet trucks), cranes and hoists.
Cleaning – Types of contaminants found on raw foods, aims of cleaning, methods of cleaningdry, 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.
Conversion unit operations– Size reduction, mixing, filtration and expression.
Size reduction : Reasons/benefits of size reduction, nature of forces used in size reduction,
criteria of size reduction, equipment selection (hardness of feed, mechanical structure of feed,
moisture content and temperature sensitivity of feed), mode of operation of size reduction
equipment – open circuit and closed circuit grinding, free crushing, choke feeding and wet
milling. Size reduction of solid foods, fibrous foods and liquid foods. Effects of size reduction on
solid and liquid foods.
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 & vertical screw mixer), effects of mixing on foods.
Filtration – Filtration terminology (feed slurry, filtrate, filter medium, filter cake and filter),
filtration methods/equipments – pressure filtration, vacuum filtration, & 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.
Preservation unit operations (High Temperature Operations)- Pasteurization, evaporation
and dehydration.
Pasteurization – Basic concept, pasteurization of unpackaged and packaged foods, effects of
pasteurization on foods.
Evaporation – Main functions of evaporation, factors affecting the rate of heat transfer, factors
influencing the economics of evaporation, evaporation equipments – open pans, horizontal tube
evaporators, vertical tube evaporator and plate evaporator. Single and multiple effect
evaporators.
8
Dehydration – Objectives of dehydration, dehydration terminology, basic dehydration theory.
Drying curves. Dehydration systems – Tray drier, tunnel drier. Drying time calculations.
Preservation unit operation (Low Temperature Operations)- Refrigeration, freezing and
freeze drying.
Refrigeration – Introduction, components of refrigeration systems – compressor, condenser, and
expansion valve, Mechanical refrigeration system.
Freezing – Technological principles of freezing operations, freezing systems- direct contact and
indirect contact system. Influence of freezing rate on food system. Freezing time calculations.
Freeze drying – Conventional drying vs freeze drying, equipments used and effects of freeze
drying on food quality.
Recommended Reading :
1.
2.
3.
4.
5.
6.
Earle, R.L. (1983) Unit Operations in Food Processing, 2nd Edition, Pergamon Press,
Oxford, U.K.
Singh, R. P. and Heldman, D. R. (1984). Introduction to Food Engg., Academic Press, INC,
London.
Harper, J.C. (1976) Elements of Food Engg., AVI Publ. Co., Westport, Connecticut.
Toledo, R.T. (1980). Fundamentals of Food Process Engg., AVI. Publ. Co., Westport,
Connecticut.
Brennan, J.G., Buffers, J.R., Cowell N.D., Lilly, A.E.V. (1976). Food Engg. Operations,
2nd Ed., Elsevier, New York.
Lewis, M.J. (1987). Physical Properties of Foods & Foods Processing Systems, Ellis
Horwood,
England.
9
FT-512
DAIRY TECHNOLOGY
4+0+0
Dairy industry in India: Scope, Strengths and Opportunities for Dairy Industry
Milk: Definition, Composition and Nutritive value, Factors affecting composition of milk:
Environmental and Bilogical factors
Physicochemical properties of milk : Chemical properties of milk lipids, milk fat structure, fat
destabilization, Functional properties of milk lipids; Milk proteins, their types, precipitation
(Casein micellar structure and its aggregation);Milk Enzymes, Enzyme coagulation ,Acid
coagulation; Lactose ;Vitamins and Minerals in milk.
Storage and processing of fluid milk: Pasteurization, Sterilization, Homogenization, UHT
processing, Aseptic packaging
Membrane processing of milk: Types of membranes, Principle of operation, Applications of
Reverse Osmosis, Ultrafilteration , Microfilteration
Technology of condensed and evaporated milk: Composition, Nutritive Value, Process of
manufacture, Defects (their causes and prevention)
Technology of milk powders (WMP, SMP): Composition, Nutritive Value, Process of
manufacture, Defects (their causes and prevention), Instantization of milk powder
Technology of Cheese : Classification, Composition, Nutritive value, Process of manufacture of
cheddar, mozzarella, cottage and processed cheese, Defects (their causes and prevention)
Technology of frozen milk products: Composition, Nutritive Value, Process of manufacture,
Defects (their causes and prevention)
Technology of indigenous milk products: Dahi, Butter, Ghee, Channa, Paneer etc.
Utilization of milk industry by-products: Importance / Need and food applications
Milk and milk product standards and legislations in India: Grading of milk and criterion of
Grading
Dairy plant sanitation: Hygiene in Dairy Industry, Different types of cleansing and sanitizing
agents, their applications, cleaning systems (Cleaning in Place, Central Cleaning System, Self
Contained Cleaning System)
Newer concepts in dairy products: Cream Powder, Sterilized cream, Butter spread, Butter
powder, Cheese spread , Caseinates, Co-precipitates, WPC, Lactose
Recommended Reading:
1.
2.
3.
Sukumar, De (1994). Outlines of Dairy Technology. Oxford University Press.
Smit G. (2003). Dairy processing improving quality. Woodhead Publishers.
Andrews, A.T. (1994). Biochemistry of Milk Products. Woodhead Publishers.
10
FT-513
TECHNOLOGY OF FRUITS AND VEGETABLES
4+0+0
Current status of fruits and vegetable processing, Classification and composition of fruits and
vegetables and their nutritional significance.Preharvest factors influencing post harvest
physiology, post harvest handling and precooling methods, post harvest treatments, edible
coatings, Cold chain, commercial cooling systems.
Physical and chemical indices of fruit maturity, crop maturity and ripening, Bio-chemical
changes during maturation, ripening, processing and storage.Methods of storage, Refrigerated,
CA, MA and hypobaric storage, MAP recent developments, advances, role of gases, influence of
MAP on microorganisms, advantages, disadvantages.
Preprocessing operations; Washing, blanching, peeling, sorting and grading of raw materials.
Minimal processing of fruits and vegetables, quality factors for processing, fruit product order
(FPO).
Technology of Jam, jellies, marmalades and technology of their production, specifications, role
of pectin and theories of gel formation. Fruit juices, concentrates, fruit juice powders preparation
and specifications, packaging. Technology of juice extraction and clarification, Tomato products,
preserved and candied fruits, dehydrated fruits, spoilages of processed products.
Canning of fruits and vegetables, preparation of syrups and brines, method, can reforming and
can seaming.
Stages of new product development, by products from fruit and vegetable wastes, utilization and
disposal of fruit industry wastes.
Mushroom technology, production of mushroom processing and its processed products.
Chemical composition, processing technology and processed products of cashew and coconut.
Recommended reading:
1.
2.
3.
4.
5.
R.P.Srivastava and Sanjeev Kumar (2001) : Fruit and Vegetable Preservation – Principles
and Practices, Third edition, International Book distributing Co. Lucknow(India)
A.K.Thompson (2003) : Fruit and Vegetables – Harvesting, handling and storage. 2nd
edition Blackwell Publishing.
Er. B. Pantastico : Post harvest Physiology, handling and utilization of tropical and
subtropical fruits and vegetables. AVI Publishing Company, Inc.
W.V Cruess (1997) : Commerical Fruit and Vegetable Products. Allied Scientific
Publishers. Bikaner (India)
Girdharilal (1996) Preservation of Fruits and Vegetables. ICAR, New Delhi
11
FT-521
TECHNOLOGY OF CEREALS
4+0+0
Wheat Chemistry and Technology:
Current status and future scenario of world wheat production and uses. Criteria of wheat quality
– physical and chemical. Structure and chemical composition of wheat grain and its relation to
processing qualities. Molecular basis of wheat grain hardness/softness. Wheat milling – general
principle, cleaning, conditioning and milling systems. Flour streams, extraction rates and their
composition. Criteria of flour quality. Structure and functionality of wheat proteins,
carbohydrates and lipids in bread making. Manufacturing techniques, uses and functionality of
vital wheat gluten. Enzymes of wheat and their technological significance. The significance of
water in the baking process. Dough theology and dough testing apparatus such as recording
dough mixers, load extension meter and research water absorption meter. Bread making
processes, importance of critical unit operations, development in bread making methods,
functions of ingredients/additives such as fat, emulsifiers, oxidants, reducing agents, conditioners
softeners. Bread faults and remedies. Technology of biscuit, cake, cookie and cracker
manufacture. Functions of ingredients in soft wheat products. Durum wheat- chemistry, quality
and technology of pasta products.
Rice Chemistry and Technology:
Rice grain structure and chemical composition. Milling of rice- types of rice mill : huller mill,
sheller-cum-huller mill, sheller-cum-cone polisher mill, small capacity rice mill. Modern rice
milling unit operations –dehusking, paddy separation, polishing and grading. Factors affecting
rice yield during milling. Control and assessment of degree of milling. By- products of rice
milling and their utilization. Cooking quality of rice. Parboiling of rice- traditional methods and
their drawbacks. CFTRI process of parboiling. Properties of parboiled rice. Changes during
parboiling. Advantages and disadvantages of parboiling. Rice convenience foods- precooked
rice, canned rice, expanded rice, rice based infant food formulas, rice puddings and breads, rice
cakes, rice noodles and fermented foods.
Minor Cereal Grains:
Chemical, technological and nutritional aspects of sorghum, oats and millets. Coarse grain based
processed foods. Wet and dry milling of corn. Corn products and their uses. Malting of barleysteeping, germination and drying. Classification of malt products, nutritive value and food
applications of malt.
Recommended Reading :
1.
2.
Samuel, A.M. (1996). “The Chemistry and Technology of Cereal as Food and Feed”,
CBS Publishers & Distribution, New Delhi.
Pomeranz, Y. (1998). “ Wheat : Chemistry and Technology”, Vol. I, 3rd Ed., Am. Assoc.
Cereal Chemists, St. Paul, MN, USA.
12
3.
4.
5.
6.
Eliasson, A.C. and Larsson, K. (1993). “Cereals in Breadmaking”, Marcel Dekker, Inc.
New York.
Honeney, R.C. (1986). “Principles of Cereal Science and Technology”, Am. Assoc.
Cereal Chemists, St. Paul, MN, USA.
Pomeranz, Y. (1976). “Advances in Cereal Science and Technology”, Am. Assoc. Cereal
Chemists, St. Paul, MN, USA.
Juliano, B.O. (1985). “Rice Chemistry and Technology”, Am. Assoc. Cereal Chemists,
St.
Paul, MN, USA.
13
FT-522
TECHNOLOGY OF MEAT, FISH AND POULTRY
4+0+0
Status and scope of meat industry
Slaughtering of meat animals including poultry, Traditional and Modern methods of Slaughter,
Humane method of slaughter
Meat: Structure, composition and nutritive value ,Conversion of muscle into meat:
Environmental and animal production factors
that affect meat quality, Post mortem
changes in meat, Thaw rigor, Cold shortening, Pre-rigor processing
Storage and preservation of meat, fish and poultry: Chilling, Freezing, Curing, Smoking
,Dehydration, Freeze drying, Irradiation, Canning and Glazing of fish
Eating quality of meat: Color, Flavor, Tenderness, Juiciness, Water holding capacity, Warmed
over flavor in meats
Restructured meat products: Sausages and comminuted meat products, Ingredients used, their
role and levels of use
Meat tenderization techniques: Ageing of meat, Enzymatic mechanisms of ageing, Electrical
stimulation, Tender stretch method, Tenderization with salts and acids, Mechanical tenderization,
Use of proteolytic enzymes from various sources for tenderization
Utilization of meat industry by products: Importance, Food and non food applications
Fish: Quality of fresh fish, Manufacturing of fish paste, fish sauces, fish oil, fish protein
concentrate, fish meal ,by-products of fish industry, their technology of utilization
Egg: Structure, composition and nutritive value of eggs, Storage and shelf life problems
Functional properties of eggs: Coagulation - mechanism, measurement and factors affecting
coagulation, Foaming – mechanism, measurement, factors affecting foams, Emulsificationmechanism, measurement and factors affecting emulsions, Colour, Flavor etc.
Quality evaluation of eggs: International and external quality evaluation, Candling,
index, Haugh unit, Shape index, Yolk index etc.
Albumen
Egg preservation: Grading of eggs, Whole egg preservation, Pasteurization, Dehydration,
Freezing,Egg products: Liquid egg products, Egg powder, Value added egg products (e.g.,
Meringues, Poached, Foams etc.), Packaging of egg and egg products
14
Recommended Reading:
1.
2.
3.
4.
5.
Joshi, B. P. (1994). Meat Hygiene for Developing Country, Shree Almora Book Depot,
India.
William J. & Owen J., (1977). Egg Science & Technology, AVI Publishing Company,
INC. Westport, Connecticut.
Lawrie, R.A. (1998). Lawrie‟s Meat Science. Woodhead Publishers.
Mead, G. (2004). Poultry Meat Processing and Quality. Woodhead Publishers.
Panda, P.C. (1992). Text Book on Egg and Poultry Technology, Vikas Publishers
15
FT-516
PACKAGING TECHNOLOGY
4+0+0
Introduction to Food Packaging
Definition, factors involved in the evolution and selection of a food package, functions of food
packaging (containment, protection, convenience and communication).
Food Packaging Materials
Paper and paper based packaging materials: types of paper (Kraft, bleached, greaseproof,
glassine) paper products (paper bags, cartons, drums and molded paper containers), functional
properties of paper. Testing of paper packaging materials.
Plastic packaging materials
Classification of polymers. Functional and mechanical properties of thermoplastic polymers.
Processing and converting of thermoplastic Polymers (extrusion, blow molding, injection
molding, compression molding, lamination and heat sealing). Testing of plastic packages.
Metal packaging material
Container making processes (end manufacture, three-piece can manufacture and protective and
decorative coatings) functional properties of metal containers. Tin plate containers- quality
control tests.
Glass packaging materials
Composition and manufacture of glass containers. Glass container nomenclature. Glass
containers-closure functions, closure terminology and construction. Properties of glass
containers – mechanical, thermal and optical properties. Testing of glass containers.
Aseptic packaging of foods
Sterilization of packaging material food contact surfaces & aseptic packaging systems.
Active food packaging
Definition, scope, physical and chemical principles involved.
Edible films and coatings as active layer
Use of edible active layers to control water vapour transfer, and gas exchange, modification of
surface conditions with edible active layers.
Oxygen absorbents
Classification and main types of oxygen absorbents, factors influencing the choice of oxygen
absorbents, factors influencing the choice of oxygen absorbents, application of oxygen
absorbents for shelf-life extension of food and advantages and disadvantages of oxygen
absorbents.
Ethanol vapour
Ethanol vapour generator, uses of ethicap for shelf-life extension of food, effect of ethanol
vapour on food spoilage/food poisoning bacteria, and advantages and disadvantages of
ethanol/vapour generators.
16
Safety considerations in food packaging
Types of food safety problems associated with package, package labeling and food safety.
Packaging requirements of selected foods
Cereal and snack food, beverages, milk and dairy products, poultry & eggs, red meat, frozen
foods, horticultural products and microwavable foods..
Recommended Reading :
1.
2.
3.
4.
Sacharow, S. and Griffin, R.C. (1980) Principles of Foods Packaging, 2nd Ed., Avi,
Publication Co. Westport, Connecticut, USA.
Athalye, A.S. (1992), Plastics in Packaging, Tata McGraw –Hill Publishing Co. , New
Delhi.
Rooney, M.L. (1995). Active Food Packaging, Blackie Academic & Professional,
Glasgow, UK.
Bakker, M. (1986) The Wiley Encyclopaedia of Packaging Technology, John Willey &
Sons.
Inc;
New
York.
17
FT-517
PULSES AND OILSEED TECHNOLOGY
4+0+0
Food uses of Pulses Bengal gram, green gram, black gram, arhar and oil seeds mustard, sesame,
sunflower, safflower and soybean.
Primary processing of pulses, cleaning, drying and storage, method of storage and control of
storage pests. Secondary processing methods, dehulling methods – small-scale processing,
village level processing methods and practices, laboratory methods, traditional dhal mills and
modern dhal mills.
Effect of dehulling on nutrient losses in pulses and study of predehulling treatments to minimize
such losses. Methods of processing and food products preparation by using such methods as
soaking, germination, boiling, roasting, fermentation, purching, deep-frying puffing methods of
pulse procuring.
Cooking quality parameters of pulses – cooking time, solids dispersibility test, water absorption
flavour and taste parameters. Hard – to cook phenomenon in pulses and the factors that affect
such characteristics.
Protein isolates and concentrates of pulses and oil seeds, uses of legume/pulses protein isolates in
food formulations, their preparation and utilization.
Legume (Pulses) starches and their specific food applications, preparation of starched-based food
products-noodle, sevya.
Methods of processing and removal of toxic constituents, and antinutritional factors of pulses.
Novel methods of food preparation, food formulation, and other industrial applications of pulses
and oil seeds.
Processing of edible oils and fats – rendering pressing and solvent extraction methods.
Refining, bleaching, steam deodorisation and hydrogenation processes of edible oils.
Processing of Butter, Oleo oil, oleostearin, lard, shortenings, margarine, cooking and frying oils
and fats.
Recommended Reading:
1.
2.
3.
Salunkhe, D. and Despande, S.S(2001) Foods of Plant origin : Production, Technology &
Human Nutrition An AVI Publications, New York.
Mathews, R.H.(1989) Legumes (Pulses) : Chemistry, Technology and Human Nutrition,
Marcel Dekker, INC., New York
Erickson, D.R and Pryde, E.H (1980) Handbook of Soy oil Processing and utilization, St
Louis, American Soybean Association Champaign, IL, USA.
18
FT-518
TECHNOLOGY OF BEVERAGES
4+0+0
Beverages, importance of beverages in our diet, treatment of water for food industry.
Technology of alcoholic and non alcoholic beverages, wine, cider, brandy, perry, toddy.
Fruit juice beverages, methods of production, preservation and packaging, Physiological aspects
of fruit juice production. Methods of fruit juice clarification.
Technology of soft drinks, mineral water, ingredients, and additives used in production of soft
drinks.
Manufacturing of carbonated and non carbonated beverages, technology of carbonation,
application of C02 in juice preservation.
Citrus beverages, whey beverages and utilization of whey in development of fortified drinks, use
of low calorie sweetners in beverages.
Equipments and machinaries for juice pressing, methods of bottling, enzymatic clarification and
debittering of juices.
Fruit juice beverages, squash, cordial, crush, RTS, nectar, syrups, their types and production,
blending of juices.
Production, processing and chemistry of tea manufacturing, tea products such as soluble tea, tea
concentrate, de caffeinated and flavoured tea.
Production, processing, roasting and brewing of coffee, soluble coffee manufacture, standards
and specifications of coffee products, de caffeinated coffee, coffee brew concentrate and chicory.
Cocoa processing and cocoa beverages.
Recommended Reading :
1.
2.
Tressler, Donald K. and Joslyn, Maynard A. 1971 Fruit and Vegetable Juice Processing
Technology Second Edition. The AVI Pub. Com., Inc. USA.
Manay Shakuntala N and Shadaksharaswamy, M. Foods : Facts and Principles. 2nd
edition
New
Age
Inter.
Publishers,
New
Delhi.
19
FT-531
BIOPROCESS TECHNOLOGY
4+0+0
Overview of Fermentation- Fermentation as an ancient art, Modern era of fermentation
technology,
Biology of industrial micro-organisms- Isolation, Screening and Genetic improvement of
industrially important micro-organisms.
Fermentation systems- Batch and continuous systems, fed-batch culture, feed back systems,
Fermenter design, Solid substrate fermentation, Instrumentation and control.
Fermentation raw materials- Criteria used in media formulation, influence of medium, raw
materials for process control.
Down stream processing- Objectives, steps, problems, separation processes with examples.
Microbial production of various primary and secondary metabolites- alcohol, amino-acids
(glutamic acid and lysine), organic acids (citric acid & acetic acid), enzymes, antibiotics
(penicillin, cephalosphorin).
Principles of overproduction of metabolites.
Biomass production- Microbial production of Single cell protein, Baker‟s yeast.
Immobilized enzyme technology- Methods of immobilization and applications.
Membrane Technology- Methods and applications.
Waste treatment- Introduction, waste treatment systems, microbial inoculants and enzymes for
waste treatments.
Recommended Reading:
1.
2.
3.
4.
5.
6.
Prescott & Dunn (1992). Industrial Microbiology, 4th Edition. CBS Publishers,
NewDelhi.
Ward, O.P. (1989). Fermentation Biotechnology- Principles, Process and Products.
Prentice Hall Publishers, New Jersey.
Stansbury, P.F., Whitakar, A and Hall, S.J. (1995). Principles of Fermentation
Technology, Pergamen Press, Oxford.
Young, M.Y. (1984). Comprehensive Biotechnology (Vol. 1-4), Pergamon Press, Oxford.
Rehm, H.J., Read, G.B., Puhler, A and Stadler (1999). Biotechnology, Vol. 1-8, VCH
Publications.
Crueger and Crueger (2000) Biotechnology – A Text book of Industrial Microbiology.
IInd edition. Panima Publishing company.
20
FT-532
FOOD BIOTECHNOLOGY
4+0+0
Introduction to Food Biotechnology, Basic principles of Gene cloning, Food safety and
biotechnology- Impact of Biotechnology on microbial testing of foods, New challenges,
Immunological methods, DNA based methods in food authentication, Real time PCR based
methods.
Transgenic Plants- Current status, methods, prospects, risks and regulation.
Transgenic Animals- Methods and applications, ethical issues.
Natural control of micro-organisms – Bacteriocins of Lactic acid bacteria, applications of
bacteriocins in food systems. Aflatoxins – production, control and reduction using molecular
strategies.
Protein engineering in Food technology – Methods, objectives, limitations and applications of
protein engineering (e.g. Glucose isomerase, Lactobacillus β-galactosidase and peptide antibiotic
nisin).
Biotechnology and Food ingradients – Biogums, fats, oils, fatty acids and oilseed crops, fat
substitutes, citric, fumaric and malic acids, Bioflavours and bicolors.
Biosensors- Principle, types and applications in food processing.
Recommended Reading:
1.
2.
3.
4.
5.
6.
Lee, B.H. (1996). Fundamentals of Food Biotechnology, VCH Publishers.
Tombs, M.P. (1991). Biotechnology in Food Industry, Open University Press, Milton
Keynes.
VK Joshi and Ashok Pandey (1999). Biotechnology- Food fermentation, Volume 1&2
Educational publishers and Distributors.
Schwartzberg, A & Rao (1990). Biotechnology & Food Process Engineering, Marcel
Dekker, INC, New York.
Goldberg, I & Williams, R. (1991). Biotechnology and Food Ingredients, Van Nostrand
Reinhold, New York.
SS Marwaha and JK Arora (2000). Food Processing- Biotechnological
applications,
Asiatech Publishers Inc, NewDelhi..
21
FT-525
FOOD ADDITIVES
4+0+0
Introduction: General classification, types, uses, functions , legal aspects ,risks and benefits
Preservaties : Antimicrobial agents (Types, Mode of action and their application), Antioxidants
(Types and mechanism of oxidation inhibition), Antibrowning agents (Types, functions and
mode of action)
Acidulents and pH control agents: Types, uses and mode of action
Colouring Agents:Synthetic food colorants, Color chemistry,application and levels of use,
Natural colorants, Sources of natural colour (Plant, Microbial, Animal and Insects), Misbranded
colours, Colour extraction techniques
Flavoring Agents: Sweeteners (Nutritive and non-nutritive), Flavors (Natural and synthetic
flavors), Off flavor in foods, Flavor enhancers, Flavor stabilization. Flavor encapsulation
Emulsifiers: Types, Selection of emulsifiers, Emulsion stability, Functions and mechanism
Stabilizers: Types , uses and functions
Chelating agents and sequestrants: Types , uses and mechanism
Nutritional additives: Types and uses Spices and Condiments: Chemical composition, Uses and
special attributes of important Indian spices, Seasoning blends, Extraction of spices, General
processing of spices
Recommended Reading:
1.
2.
3.
4.
5.
Branen,A.L. (2002). Food Additives. Marcel Dekker Inc.
Purseglove J.W. (1998). „Spices‟ Vol. I and II. Longman Publishers.
Tainter, D.R. and Grenis, A.T. (1993). Spices and Seasonings- A Food Technology
Handlook. VCH Publishers, Inc.
Merory, J. (1978). Food flavorings, Composition, Manufacture and Use. AVI Publishing,
Inc.
Farrell, K.T. (1985). Spices, Condiments and Seasonings. AVI Publishing, Inc.
22
FT-526
NUTRITION AND HEALTH
4+0+0
Foods and nutrients: Basic definitions, Functions of food and nutrients, Levels of nutritional
status, changing concepts of nutrition
Major world health problems: Food supply and security, Malnutrition, Heart diseases, Cancer,
Diabetes etc.
Recommended dietary allowances (R.D.A.), ICMR standards, Food guide, Exchange lists,
Health promotion guidelines
Carbohydrates: Classification, Dietary importance, Special functions of carbohydrates in body
tissues, Relationship between dietary fiber and various health problems
Fats: Health needs of fat, Health problems with fat, Essential fatty acids, Visible and hidden food
fat, Cholesterol, Lipoproteins
Energy balance: Food energy measure, Energy control in human metabolism, Basal metabolic
rate (B.M.R.), Factors affecting B.M.R., Measuring B.M.R., Energy requirements and its
estimation
Proteins: Nature and essentiality of amino-acids and proteins, Functions of protein, The concept
of protein balance, Factors influencing protein requirements, Comparative quality of food
proteins, Biological value, Net protein utilization, Protein efficiency ratio, Other methods of
evaluation of protein quality
Vitamins: Definition, General nature and classification, Clinical applications, sources,
requirements and functions of Vitamin A; Clinical applications, sources, requirements and
functions of Vitamin D, Clinical applications, sources, requirements and functions of Vitamin E;
Clinical applications, sources, requirements and functions Vitamin K; Clinical applications,
sources, requirements and functions of Vitamin C; Clinical applications, sources, requirements
and functions „B‟ complex vitamins, Vitamin toxicity problems
Minerals: Minerals in human health, Functions, Clinical applications, Food sources and
requirements, Trace elements and their importance in diet
Psychologic influences on food habits: Motivation, Perception, Food misinformation, Food
faddist claims, Vulnerable groups
Drug food interactions: Drug effects on food intake, Drug effects on nutrient absorption, Vitamin
antagonists
Nutrition and weight management: Obesity and its causes, Body composition, B.M.I., Weight for
height measures, Health implications of obesity, Problems of weight management
23
Recommended Reading:
1.
2.
3.
4.
5.
6.
7.
Insel, P., Turner R.E. & Ross, D.(2006). Discovering Nutrition, IInd Edition. ADA,
Jones and Bartlett Publishers Inc., USA.
Williams,S.R.,(1990).Essentials of Nutrition and Diet Therapy. Times Mirror / Mosby
College Publishing.
Hegarty, Vincent.(1995). Nutrition Food and the Environment. Eagen Press.
Brian, A. F., Allen, G. (1995). Food Science, Nutrition & Health. Edward Arnold, A 4.
member of Hodder Headline Group London, Sydney, Auckland.
Mudambi Sumati R. & Rajagopal, M.V. (1995). Fundamentals of Food & Nutrition. New
Age International (P) Limited, Publishers.
ICMR (1995). Nutrient Requirement & RDA, ICMR, New Delhi.
Gibney, M.J., Elia, M., Ljungqvist, O. & Dowsett, J. (2005). Clinical Nutrition. The
Nutrition society textbook series, Blackwell publishing company.
24