Download B.Sc. Food Technology

Syllabus for B.Sc Food Technology
Academic year 2015-16
Year
Semester
1
I
II
III
IV
V
Paper
no
1
2
3
4
5
V
6
2
3
6
3
VI
7
3
VI
VI
8
8
Title of the paper
Human Nutrition and food Biochemistry
Food chemistry
Food Process engineering and technology
Technology of Milk &Milk products
Food processing technology-I
(Baking science and technology)
Food processing technology-II
(Technology of meat, fish ,poultry & their
products) ELECTIVE
Food processing technology-II
(Post harvest technology of field crops)
ELECTIVE
Food processing technology-III
(chemistry and technology of oils and fats)
Food safety & quality control ELECTIVE
Food Additives& toxicology ELECTIVE
1 B.Sc Food Technology
I Year
Semester I
Title of the paper:1 Human Nutrition and Food Bio chemistry
Unit – I(8hours)
Nutrition



Definition- Nutrition, health, nutrients.
Principle nutrients in food
Sources,functions and clinical problems of Carbohydrate,proteins,fat,vitamins and
minerals
Unit – II(8hours)
Nutrition for different age groups




Infant, pre-school ,school going children, adolescent, adults, oldage, pregnancy,
lactation and industrial workers
RDA for different age groups
Effects of processing on nutritive value of foods
Obesity and underweight, Food faddism and faulty food habits
UNIT-III (8hours)
Carbohydrate Metabolism




Digestion & absorption of carbohydrates.
Metabolism of carbohydrates(Glycolysis, conversion of pyruvate to acetyl CoA)
Citric acid cycle. H.M.P shunt pathway.
Glycogenolysis, Glycogenesis, Gluconeogenesis. Role of dietary fiber
UNIT- IV (8hours)
Lipid Metabolism
 Lipids-definition
 Digestion & Absorption of fats.
 Oxidation of fatty acids even& odd number
 Coronaryheartdisease, hypertriglyceridemi, hypercholesterotemias,
hyperlipidemias.
UNIT-V
(8hours)
Protein Metabolism






Protein- definition
Digestion & Absorption of proteins.
Oxidation of amino acids Transamination
De-amination: Oxidative and non-oxidative de-amination
Glycine metabolism
Metabolism of ammonia from the body
PRACTICAL – 1





HUMAN NUTRITION AND FOOD BIOCHEMISTRY
Qualitative tests for carbohydrates
a) monosaccharides b) Disaccharides
c) non- reducing sugars d) reducing sugars
Qualitative tests for amino acids.
Qualitative tests for proteins.
Estimation of minerals
a) Calcium b) Phosphorous (Fiske&subbarow),
Estimation of vitamins and ascorbic acid
c) Iron (wongs)
1 B.Sc Food Technology
I Year
Semester II
Title of the paper:2 Food Chemistry
UNIT –I
Carbohydrates






Carbohydrates: - structure and isomerism
monosaccharides, disaccharides, oligosaccharides and polysaccharides
Reactions of carbohydrates: Hydrolysis of polysaccharides and starches,
gelatinzation, caramelization and Browning
Functions of monosaccharides and oligosaccharides
Functions of Polysaccharides: Starch, Cellulose, microcrystalline-cellulose,
carboxymethylcellulose,Hydroxypyopymethylcellulose
Pectin and Gums
(Alginates, carragean, locust bean gum, xanthan gum).
UNIT – II
Proteins







Proteins: Types of proteins,
AminoAcidsclassification
Chemical properties(Reactions with ninhydrin, O-phthaldialdehyde and
Flurescamine)
Elementary idea of the structure of Proteins: Primary, secondary, Teritary and
Quaternary.
Denaturation of protein
Functional Properties:
(Hydration,Solubility,Viscosity,Gelation,Doughformation,Emulsification,Flavor
binding, Foaming)
Nutritional Properties(Protein Quqliity,Digestibility)
UNIT – III
Lipids



Lipids: - Fatty acids,Acylglycerols,phosholipids
Classification (Milk fats, vegetable butters,Lauricacids ,Oleic-Linoleic
acids,Animal fats, M arine oils)
Physical aspects: Triacylglycerol Distribution patterns, positional Distribution of
fatty acids in natural fats , Crystallization and consistency)

Chemical Aspects: Lipolysis,Auto oxidation,Thermal decomposition,Chemistry
of frying
UNIT- IV
ENZYMES
 Enzymes: - classification
 Specificity, catalysis and regulations
 Factors influencing activity:
(Temperature, pH, water activity and ionic strength/ electrolytes)
 Endogenous enzymes: pectic enzymes, amylases, cathapsins
 Browning reactions – Enzymatic & Non enzymatic browning
UNIT – V
Water, Vitamins and Minerals






Water: - Fundamental Properties
Structure: Ice, Water- Availability in foods: Water composition
Isotherms – Effect of Water Activity on Food stability (Shelf life).
Vitamins - Classification, Structure, Sources, Functions and Deficiencies
Minerals- Types, Sources, Functions, Deficiencies
Effect of Processing on vitamins
PRACTICAL 2








FOOD CHEMISTRY
Estimation of Titrable acidity in foods
Estimation of Moisture and total solids analysis
Estimation of Protein by Kjeldhal Method.
Estimation of Fat
Estimation of Ash, Acid insoluble ash and sulphated ash
Determination of Water activity of different food samples
Estimation of Browning- enzymatic and non-enzymatic
Visit to food analysis laboratory.
1I B.Sc Food Technology
II Year
Semester III
Title of the paper: 3 Food process Engineering and Technology
Unit – I
(8hours)
Units & Dimensions







Units & Dimensions: Definition of terms
System of measurements –
The S.I System
Conversion of Units
Dimensional Consistency –
Conversion of Dimensional equations –
Examples
Unit –II (8hours)
Material Balances and Energy Balances












Material Balances: basic Principles
Problems involved in dilution
Concentration
Dehydration
Blending of Food Ingredients,examples
Energy Balances: Basic Principles
Energy terms
Heat properties of saturated steam
super heated steam
Problems based on steam table
heat balances
Examples
UNIT – III(8hours)







Manufacture of hard-boiled sweets:
ingredients, Prevention of recrystallization and stickiness,
Manufacturing methods of toffee and fudge
Product types: Caramel, toffee and fudge: Ingredients, Structure of toffee, formulation, processing, toffee stability.
Cocoa beans, cocoa fruit, pulp.
Cocoa chocolate and related products:



Sequence of processes,
Chocolate recipes,
Cocoa powder, mixing, refining and conching, tempering of chocolates.
UNIT-IV(8hours)
 Gums and Jellies: Technology and Chemistry of hydrocolloids,
 Hydrocolloid pretreatment process,
 Liquor preparation, shaping, drying, finishing treatment,
re-work, common faults, causes and cures.
 Liquorices paste, cream paste and aerated confectionery,
 Ingredients of liquorices paste and manufacture,
 ingredients of cream paste
 Manufacture and extrusion of cream paste.
 Liquorices all shorts, aerated confectionery,
Methods of aeration – Marshmallow –Nougat.
UNIT –V(8hours)





Types of sugar: granulated, Caster, Icing, Liquid sugars, Brown Sugars,
Molasses, and microcrystalline sugars.
Composition of sugarsProperties of sugar and sugar solutions –
Glucose syrups and refined glucose syrups in
sugar confectionery manufacture.
Practical – 3
Food Process Engineering and Technology
Preparation of –
hard-boiled sweets; toffee and fudge; Cocoa chocolate; Chocolate recipes; Gums and
Jellies; Liquor preparation.
II B.Sc Food Technology
II Year
Semester IV
Title of the paper: 4 Technology of Milk and Milk products
UNIT-I
Processing of Milk
 Milk Industries in India – Role of operation flood program
 Milk –Composition and nutritive value
 Physical and Chemical Properties of milk
 Processing of milk: Receiving of milk, Platform tests, Filtration and
 Clarification, Standardization
 Pasteurization methods– Sterilization methods,
 Homogenization, Packaging and distribution of milk
 Standardized milk, Single toned, Double toned milk
 Manufacture and shelf life of Sterilized bottle milk and flavored milk
UNIT-II
Cream & Butter
 Cream – cream separation, cream separator,
 Methods of cream separation Factors governing richness of cream, factors governing fat percentage.
 Butter- introduction, composition process involved, cream neutralization,
addition of starter cultures, cream ripening, churning, packing of butter
 Packing- factors influencing churning, over-run in butter,
 Butter defects- their causes and prevention.
UNIT- III
Cheese
 Cheese- introduction, history, definition,
 Classification, composition, nutritive value, legal standards.
 Manufacturing of cheddar cheese, their defects and control
 Manufacture of processed cheese their defects and control
 Manufacture of Swiss cheese and their defects and control
 Manufacture of cottage cheese, their defects and control.
UNIT – IV
Concentrated & Dehydrated Milk Products
 Condensed milk- history, composition, and types
 Methods of manufacture, vacuum pan condensing, and
defects in condensed milk.
 Dried milk (Milk Powder)- history, types, composition of dried milk-




Methods of manufacture- drum drying, spray drying,
freeze-drying,Packaging of milk powderProperties of dry milk- bulk density, solubility, solubility index, wettabilitydispersabilityDefects in dried milk, Reconstitution- instant milk powderMalted milk beverages like horlicks, viva, etc.
UNIT- V
Ice Cream
 Ice cream – history, definition, classification, composition
 Ingredients sweethearts, stabilizers, flavours, etc Preparation of ice cream, calculation of ice cream mix,
 Pasteurization of milk, homogenization, ageing, freezing, packaging of
ice cream-defects and over run in ice cream.
 Indigenous milk products:
Rabri, kheer, channa, paneer, rasogolla, ghee, khoa,Kalakhand,
srikhand & lassi
 Methods of preparation of Indigenous milk products & composition.
 Cultured milk products: Dahi / Yoghurt – their composition,
 Changes in constituents during fermentation and flavor development.
PRACTICAL – 4










TECHNOLOGY OF MILK AND MILK PRODUCTS
Determination of pH, Specific gravity in milk
Estimation of Fat and Total Solids (TS)
Estimation of Solids-Not-Fat (SNF) in milk.
Estimation of Protein and Casein in milk.
Detection of Adulterants in milk.
Detection of Preservatives in milk.
Preparation of Milk Products.
Quality Evaluation of Milk Products.
Cream Separation using Separator
Visit to Milk Chilling and Processing Center
III B.Sc Food Technology
III Year
Semester V
Title of the paper: 5 Baking Science and Technology
UNIT-1







Bread types, quality assessment and formulations
Ingredients: wheat flour, components and functions; proteins
carbohydrates, lipids and enzymes
Miscellaneous flours (rye, tricale)
shortenings; functions, sources, types and mechanisms
sweeteners; functions; types
yeast; functions, types and factors influencing the fermentation
Minor ingredients; yeast foods enzymatic supplements,
oxidizing agents, salt, dairy and egg products, mold inhibitors,
dough strengtheners/ softeners and enrichment
Unit – II
 Bread making process; straight dough - rapid processing
 mechanical dough development
 Mixing and dough processing; functions of mixing, mixer types
 fermentation, dough transfer system, dough make up
 dividing rounding and pre-moulding
 first proving moulding panning and proving Process; developments
 Baking process, stages, baking reactions and bread cooling
 thermal reactions keeping properties of bread and related products
 Bread spoilage and staling, factors and control measures
Unit – III
Biscuits; biscuits, cookies and crackers
 ingredient and their functions, wheat flour, granulation,
Shortening, sweeteners, chemical leaveners
 Baking powder, function, composition, and reactive rates, neutralizing value
 Preparation of biscuits dough’s mixing objectives, mixer types
 fermentation of shaped dough pieces
 Biscuit baking, heat transfer mechanism, changes during baking
 Cooling, packaging and storage
Unit – IV
 Cakes: cake varieties, ingredients and their functions
 wheat flour, components; shortening, egg, baking powder
icing, confectionery coating, minor ingredients
 formulations, formula balance


cake mixing objectives and methods
Batter specific gravity, temperature and PH, baking reactions
Unit – V
 Wafers: fermentation, ingredients and their function
 flour, water, shortening, aerating agent and minor ingredients
 mixing, storage and depositing of wafer butter, baking, cooling
and conditioning of wafer sheets
 Frozen dough products
 Fat bread technology
 Starches-sources, composition, properties, modifications
methods and applications in bakery industry
PRACTICAL 5







BAKING SCINECE & TECHNOLOGY
Bread baking
Preparation of different cakes
Comparison of various dough procedures
Preparation of cakes and quality control
Use of different acidulates in cake
preparation and evaluation of, cookies, pastry and cake icing
Visit to bakery industries & Biscuit industries
III B.Sc Food Technology
III Year
Semester V
ELECTIVE PAPER
Title of the paper: 6 Technology of Meat, Fish, Poultry, and their products
Unit – I
(8hours)
Sources of meat and meat products in India
Its importance in national economy
microscopic structure of meat
Physico-chemical properties of meat
Nutritive value of meat
Unit – II
(8hours)
Premortem inspection and care of animals
stunning types, slaughtering types
Slaughter house operations
dressing, anti- and postmortem changes in carcass composition
grading of meat and meat cuts
Unit – III
(8hours)
 Processing and preservation of meat:
o canning, freezing
o salting, Dehydration
o Aging, pickling and smoking of meat
 Spoilage and its control
 Communited and non-communited meat products
 Meat by- products
Unit – IV
(8hours)
 Poultry: Classes of poultry meat
 Commercial methods of slaughtering, dressing
 Post-slaughter handling, storage and preservation of poultry meat
 Spoilage and its control
 Freezing of poultry (whole and cuts)
 Eggs: Composition, handling, candling washing, coating, packaging and storage
 Egg processing (Egg powder manufacturing)
 Spoilage and its control
Unit – V
(8hours)
 Types of fish, composition
 structure, post-mortem changes in fish
 Fish processing & Preservation:
o Canning, smoking
o freezing and dehydration of fish
 Fish by-products
shrimp and its processing
PRACTICAL- 6
PRODUCTS
TEHNOLOGY OF MEAT, FISH, POULTRY, AND THEIR
Premortem inspection
Slaughter house operations
Processing and preservation of meat
Meat by- products
Fish by-products
Visit to slaughter house.
Visit to Poultry farms
Visit to Fish/Shrimp Processing plants
III B.Sc Food Technology
III Year
Semester V
ELECTIVE PAPER
Title of the paper: 6 Post Harvest Technology of Field crops
Unit –I
Cereal Processing
 Rice- chemical composition
 Milling- ageing, processed foods of rice
 Para boiling of paddy – principles and methods
 Wheat composition, parboiling of wheat:
Principles- soaking, steaming, drying
 Batch method- continuous process
 Wheat milling- enzymes in wheat milling
 Flour- dough preparation- utilization
 Processing of maize for starch, syrup and poultry feed
 A note on convenience and RTE foods
Unit – II
Pulse Processing
 Processing of pulses - Milling, Hulling, Polishing
 Milling of pulses- traditional commercial methods
 Dry milling of pulses
 Milling of pulses by CFTRI method
 Processing of oil seeds: groundnut, soybean, sunflower
 Processing of oil seeds: mustard and palm
Unit –III
Fruits & Vegetables: Post Harvest changes






Fruit & Vegetables- Composition
Physico-chemical properties, textural components
Post harvest changes in F&V – Respiration, Ripening
Color, textural changes, changes in fats & organic acids
Commercial canning – canning of fruits & vegetables
Spoilage in canned foods
Unit – IV
Fruit & Vegetable Processing
 Fruit juices- Squashes and cordials- Preparation
 Principles of preservation of fruits & vegetables
 Preservation by straining, filtration, clarification




Preservation by addition of sugars, by drying, by carbonation
Preservation by Preservatives and other methods
Packaging technology and storage system
Quality assurance of fruits, vegetables & their products
Unit – V
By product & waste utilization
 By products from fruit and vegetable industry – classification
 By products from fruit and vegetable industry - Utility, statistics
 Waste from fruit and vegetable processing plants
 Methods of disposal
 Immobilized biocatalysts in food industry
PRACTICAL – 6








POST HARVEST TECHNOLOGY OF FIELD CROPS
Practical operations – collection of fruit samples, Washing, Peeling, Scoring,
Pitting, Blanching for different Fruits and Vegetables
Physical analysis of fruits ( Color, Size, Shape, Bulk Density)
Determining Chemical constituents of fruits & Vegetable Products
(Acidity, Salt Content, Preservatives, T.S.S, etc)
Preparation of syrups and brine solution
Preparation and Preservation of Squashes, Cordial, Crush etc.
Preparations and Preservation of Jams, Jellies, Marmalades, and Pickles
Drying of fruits and vegetables(Banana, Resins, Potatoes, Tomatoes, etc.)
Visits to Rice Mill, Dhal Mill and Flour Mill
III B.Sc Food Technology
III Year
Semester VI
Title of the paper: 7 Chemistry and Technology of Oils and Fats
Unit – I
(8hours)
Composition & Classification of Fats







Fat - Definition, Importance
Chemical composition of fats
Triglycerides – their structure and composition
Mono glycerides and diglycerides
Free fatty acids – phosphatides
Sterols – fatty alcohols
Tocopherols
Unit – II
(8hours)
Characteristics of fat
 Nutritional aspects of fats and oils
 Metabolism – fat level in the diet and effect on health
 Non-allergenicity of edible oils
 Fat reduction in foods
 Factors affecting physical characteristics of fats and oils
 Chemical reactions of fats and fatty acids
 Important characteristics of oils from;
o coconut, cotton seeds, Palm
o Sunflower, sesame, safflower, rice bran, rape seed
o Mustard, Linseed, soybean, castor and lard
Unit – III
(8hours)
Processing of fats
 Processing methods of oils – Degumming, refining, bleaching
 Deodorizing, fractionation, Hydrogenation, inter esterification & esterification
 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
Unit – IV
(8hours)
Value Added Products from fats
 Growing demands on oils & lipids from traditional
and convenience food markets in terms of quality
 Functional, sensory and nutritional strengths
 Technologies to improve the edible oil pool in India
 Stability of oils and fats
 Value added products from vegetable oil refining industry: lecithin, wax
 Value added products from vegetable oil refining industry: Vitamin-E, oryzanol
 Alternative methods for extraction & processing of oils
UNIT – V
(8hours)
By Product Utilization
 Value added products from non-traditional oils and fats
 By-products from bran oil and oil refining industry
 Utilization of lingo cellulosic waste from oil industry


Bakery fats with zero trans fatty acids
Refining procedures for edible oils with a note on analytical techniques in lipids
Practical – 7 CHEMISTRY AND TECHNOLOGY OF OILS AND FATS
 Common Test methods for Fats
1) Cold Test
2) Colour, (Lovibond)
3) Dropping point
4) Flavour
5) FFA
6) Melting Point
7) Oil stability index
8) Peroxide Value
9) solid fat index
10) Solid fat content
11) Total lipids and thiobarbituric acid reactive substances (TBARS)
12) Karl-Fischer titration- application

Oil Seeds
1. Experimental expeller processing
2. Experimental solvent extraction
3. Visit to oil mills
III B.Sc Food Technology
III Year
Semester VI
ELECTIVE
Title of the paper: 8 Food safety and Quality Control
Unit – I
(8hours)
 Food safety: characterization and risk analysis
 Food hazards: Physical, chemical and biological Systems for food safety.
 Hazard Analysis Critical Control Point (HACCP) and its implementation.
Unit – II
(8hours)
Qualify assurance: Theoretical and practical considerations
Description of different systems: GAP, GMP, TQM, ISO.
Indian food standards- voluntary and obligatory standards
(PFA, FPO, MMPO, Meat and Meat Products order, AGMARK etc.)
Food safety and standards act (FSSA)
Codex alimantarius
Worldwide food safety issues.
Unit- III
(8hours)
 Sampling methods- random and statistical methods
 Quality assurance
 Quality control and testing of raw material and finished products in
 cereals, fruits and vegetables,
 dairy, confectionery, beverages,
 meat and egg processing plants
Unit –IV(8hours)
Sensory evaluation-Requirements and methods.
Sensory parameters: colour, flavour, texture, taste, aroma, general acceptability.
Subjective and objective test of sensory parameters.
(Differential tests, Descriptive test, Rating tests, Sensitivity threshold test)
Unit-V(8hours)
 CleaningInPlace(CIP)
 DifferentSanitizersanddetergents
 Sanitation and hygiene in quality assurance in different food industries
 (Fruits and vegetables, Meat, Milk, and Cereal based).
 Costofquality
 Supplierdevelopment.
PRACTICAL: 8









FOOD SAFETY AND QUALITY CONTROL
Study of Layout of quality control laboratory for food processing unit with
requirements of glassware and equipments.
Study of Microbiological quality control of utensils and glassware SWAB,
RINSE methods.
Evaluation of personnel hygiene
Evaluation of detergents AOAC method.
Evaluation (Sensory and chemical) of canned foods
Evaluation (Sensory and chemical) of dairy products
Evaluation (Sensory and chemical) of confectionery products
Detection of common adulterants
Visit to food industry quality control lab
III B.Sc Food Technology
III Year
Semester VI
ELECTIVE
Title of the paper: 8 Food Additives and Toxicology
Unit – I
Food Additives
 Introduction to food additives
 classifications
(nutritional, preservatives/ antimicrobial agents, antioxidants, flavoring agents,
sweeteners, enzymes, pH controls agents, clelating agents, and acidulants)
 Risks and benefits of different food additives.
 Food additives and hypersensitivity
Pigments
 Pigments- structure , properties and effect of processing on
plant and animal pigment haemoglobin, myoglobin,
 Chlorophyll, carotenoids,
 anthocyanins, flavanoids
 Toxicants – naturally occurring- plant origin, animal origin.
 Fish poisoning. Microbial toxins (bacterial and fungal toxins)
 Accidentally added – pesticide residues, post harvest residues,
toxic heavy metals, processing residues
 Intentionally added – additives.
Unit – II



Food colours- sources of food colours
Types with reference to natural and synthetic
Food applications, unpermitted colurs and flavour enhancers – risks and health
hazards
Unit – III
Anti Microbial Agents and Antioxidants




Anti microbial agents – different types
Antimicrobial agents used in food industry and their applications
Antibrowning agents – browning reactions
Different antibrowning agents used in food industry and



their food applications
Antioxidants – brief description of oxidation reactions in foods
Antioxidants used in food industry and their applications
Unit – IV
 Introduction to food toxicology
 Toxicants – naturally occurring
 Different types of plant toxins, accidentally added toxins – pesticide residues, post
harvest residues, toxic heavy metals, processing recidues
Unit – V



Microbial toxins (bacterial and fungal)
Mushroom toxins
Toxicants from sea foods – types and health effects
PRACTICAL – 8









FOOD ADDITIVES AND TOXICOLOGY
Estimation of Chlorophyll content
Estimation of carotenoids
Estimation of anthocyanin
Estimation of benzoic acid
Estimation of sulphur dioxide
Estimation of lycopene
Extraction of colours from native source
Estimation of NaCl in butter, pickles and processed foods
Visit to food industry / Quality Control lab