Contact:

Dean of Agricultural Engineering and Technology

Acharya N. G . Ranga Agricultural University
Lam, Guntur - 522 034
Email ID : [email protected]
Website: www.angrau.ac.in
 Meeting on finalization of undergraduate
B. Tech. (Food Technology) course curricula as per
the recommendations of the ICAR V Deans' committee
 DETAILED LECTURE OUTLINES
(as per V Deans' Committee Recommendations)
B. Tech. (Food Technology)
2016

Chief Editor
Dr. K. Yella Reddy
Dean of Agricultural Engineering & Technology
Dr. D. Bhaskara Rao
Former Dean of Agricultural Engineering & Technology

Editors
Dr. S. Vishnu Vardhan
Associate Professor & Technical Officer

Dr. M. Raghubabu
Professor (Retired)

Er. K. Rajesh Er. A.D. Srikanth T

Assistant Professor Assistant Professor

ANGRAU
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
Lam, Guntur – 522 034
May, 2022

No. of copies: 500

Laser Typeset Ritunestham Press

and Guntur.
Printed at Ritunestham Press,
Pulladigunta, Guntur. Ph.: 0863-2286288
[email protected]
 ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
Administrative Office : Lam, Guntur – 522 034
A.P. India
http://www.angrau.ac.in
Tel: 91-0863-2347011 (O)
Email: [email protected]

Dr. A. Vishnu Vardhan Reddy

Vice-Chancellor
ANGRAU

FOREWORD
Food processing sector has enormous significance for India’s development because of
vital linkages and synergies, it promotes between two pillars of our economy i.e. industry and
agriculture. Indian food processing industry accounts for 32% of country’s total food market,
one of the largest industries in India. It contributes around 8.80 and 8.39% of Gross Value Added
(GVA) in manufacturing and agriculture sectors respectively.
Food Technology is the science that compact with all techniques and activities involved
in preserving, processing and manufacturing the food stuff. Technical interventions are required
to add value to processed foods such as meat, poultry, marine products, milk, and bakery items,
as well as to sell them profitably to the satisfaction of consumers without compromising in quality
as well.
Government of India has supported Agricultural Research and Education through
successive five-year plans. ANGRAU works with ICAR in a partnership mode in line with
recommendations of V Dean’s Committee and has contributed significantly in developing first
rate human resource in Food Technology education at under graduation level. The university is
serving the state with about 110 outgoing food technology graduates every year, who are the
main human resource in food industry sector.
The course syllabus is a tool that serves as a road map for the class and aligns the
students with the teacher’s goals. The syllabus is crucial in executing effective and quality learning
that meets the demands of farmers and industry by setting the tone and detailing the course
structure.I hope that this revised course curriculum will be very useful and beneficial to
undergraduates in gaining entrepreneurship skills, developing confidence, skill, and acquiring
indigenous technical knowledge of the area, and thus preparing pass out graduates for self-
employment, as well as playing a key role in overall personality development.
The Faculty of Agricultural Engineering& Technology deserve all appreciation for their
effort in development of this revised course curriculum for the under graduate course – B. Tech
(Food Technology) for bringing sustainability and profitability in agricultural production systems.

A. Vishnu Vardhan Reddy

Vice-Chancellor
 Acharya N. G. Ranga Agricultural University
Administrative Office, Lam,
Guntur - 522 034. AP.
Email : [email protected]
Phone:0863-2347006
Cell: 7093403883

Dr. K. Yella Reddy

Dean of Agri. Engineering & Technology
ANGRAU

PREFACE
Bachelor of Technology in Food Technology is a scientific branch that deals
with the techniques involved in production, processing, preservation, packaging,
labeling, quality management, and distribution of food products. Techniques and
processes for converting raw materials into food are also included in this field. Making
food that is both healthy and palatable requires much research. All dimensions of food
technology demand professionals with sound scientific knowledge, which fully imparted
by their undergraduate programme.
The present course curriculum is reviewed and designed as per V Dean’s
Committee Recommendations by updating and augmenting to achieve quality and
need based Food Technology Education. The course structure of ‘Fluid Mechanics’
subject has been thoroughly discussed and modified according to the needs of students
of Food Technology course to make them professionals and helps in competing in
competitive exams like GATE, ICAR and ASRB. The course syllabus provides great
insight in contextualizing academic aspects of challenges and provides opportunities
for enhancing employability and entrepreneurship capabilities of graduates.I wish that
from the contemplated temples of quality education in Food processing, qualified human
resource is generated that will work on reducing produce losses, value addition, quality
food processing, new product development, maintaining plant and processing.

The faculty of Agricultural Engineering &Technology express profound

gratitude to the former Hon’ble Vice- Chancellors and Dr. A. Vishnuvardhan Reddy,
Hon’ble Vice-Chancellor, Acharya N G Ranga Agricultural University for their constant
support and encouragement.

Dr. K. Yella Reddy

Dean of Agri. Engineering & Technology
 CONTRIBUTORS

Dr. D. Bhaskara Rao Dr. T. V. Satyanarayana

Dean, Faculty of Agricultural Engineering and Registrar,
Technology, ANGRAU, LAM, Guntur ANGRAU, Lam, Guntur

Dr. M. Raghu Babu Dr. A. Sivasankar

Professor (Academic) & Univ. Head (SWE), Controller of Examinations,
ANGRAU, LAM, Guntur ANGRAU, Lam, Guntur

Dr. Sivala Kumar Dr. S. Kaleemullah

Associate Dean & Univ. Head (APFE), Professor (APFE) & Associate Dean,
College of Food Science and Technology, Bapatla College of Food Science and Technology, Pulivendula

Dr. Ch. V. V. Satyanarayana Dr. P. Rambabu

Professor & Univ. Head (Food Engineering), Professor & Univ. Head (Agricultural Extension),
College of Food Science and Technology, Bapatla Agricultural College, Bapatla

Dr. B. V. S. Prasad Dr. D. Vishnu Sankar Rao

Professor & Univ. Head (Food Technology), Hon. Director (CCS) & Univ. Head (Agril. Economics),
College of Agricultural Engineering, Bapatla ANGRAU, Lam, Guntur

Dr. I. Bhavani Devi Dr. V. Srinivasa Rao

Professor & Special Officer Professor & Univ. Head (Agril. Stat. & Mathematics),
Institute of Agri-Business Management, Agricultural College,
SV Agril. College, Tirupathi Bapatla

Dr. A. Pratap Reddy Dr. R. Lakshmipathy

Professor and Univ. Head (Physical Education), Scientist (Microbiology),
Agricultural College, Mahanandi Agril. Research Station, Amaravathi

Dr. D. Daniel Smith Dr. H. V. Hema Kumar

Associate Professor (Food Engineering), Associate Professor & Head (Agril. Structures),
College of Food Science and Technology, Bapatla College of Agricultural Engineering, Bapatla

Er. M. Sardar Baig Er. K. Rajesh

Assistant Professor (Food Technology), Assistant Professor (Food Engineering),
College of Food Science and Technology, Bapatla College of Food Science and Technology, Bapatla

Ms. M. Venkata Suneela Dr. M. Srinivas Rao

Assistant Professor (Mathematics), Assistant Professor (Agricultural Extension),
College of Agricultural Engineering, Bapatla Agricultural College, Bapatla

Ms. M. Kirthy Reddy Dr. Beera Vimala

Assistant Professor (Food Technology), Assistant Professor (Food & Industrial Microbiology),
College of Food Science and Technology, Bapatla College of Food Science and Technology, Bapatla

Ms. R. Aruna Mrs. Y. Aruna Kumari

Assistant Professor (Food Chemistry and Nutrition), Assistant Professor (Food Technology),
College of Food Science and Technology, College of Food Science and Technology,
Pulivendula Pulivendula

Er. A. D. Srikanth Tangirala Mrs. P. Jayamma

Assistant Professor (Food Engineering), Assistant Professor (Food and Industrial Microbiology),
College of Food Science and Technology, College of Food Science and Tech,
Pulivendula Pulivendula
Dr. B. Sunita V. S. Mr. N. Sheshagiri Rao
Teaching Associate, Teaching Associate,
College of Food Science and Technology, Bapatla College of Agricultural Engineering, Bapatla

Ms. R. Preethi Sagar Ms. Mercy Florence

Teaching Associate, Teaching Associate,
College of Food Science and Technology, Bapatla Agricultural College, Bapatla

Mrs. B. Jayanthi Mr. V. Anil Kumar

Teaching Associate, Teaching Associate,
College of Food Science and Technology, Bapatla College of Food Science and Technology, Bapatla
Mrs. D. V. Ratna Kumari Mrs. K. Sarojini Devi
Teaching Associate, Teaching Associate,
College of Food Science and Technology, Bapatla College of Food Science and Technology, Bapatla

Mrs. K. Sowjanya Mr. M. P. Raju

Teaching Associate, Teaching Associate,
College of Food Science and Technology, Pulivendula College of Food Science and Technology, Pulivendula

Mr. K. Vinay Pramod Kumar Mr. Kumar Raja

Teaching Associate, Teaching Associate,
College of Food Science and Technology, Pulivendula College of Food Science and Technology, Bapatla

Er. B. Krishna Kanth

Senior Research Fellow,
O/o Dean of A E & T, ANGRAU, Guntur

&
All the Teachers of Faculty of Agricultural Engineering & Technology
 INDEX

S. No. Particulars Page No.

1 Year-wise and Semester-wise Distribution of Credits

among Different Departments i
2 Department-wise Distribution of Credit Load ii
3 Department-wise Distribution of Courses ii - iii
4 Year-wise & Semester-wise Distribution of Courses iv -v

Course Content & Lecture Outlines

5 Department of Food Processing Technology

(37 credits) 1 - 38
6 Department of Food Process Engineering
(30 credits) 39 - 70
7 Department of Food Safety and Quality Assurance
(30 credits) 71 - 104
8 Department of Food Business Management
(14 credits) 105 - 118
9 Department of Food Plant Operations -
Rural and Entrepreneurship Awareneses Development Yojana
(Student READY) Courses (40 credits) 119 - 122
10 Department of Basic Engineering
(16 credits) 123 - 140
11 Department of Basic Sciences and Humanities
(14 credits) 141 - 154
12 Department of Physical Education
Non – Credit Courses (2 credits) 155 - 156
i
 ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
Faculty of Agricultural Engineering &Technology
B. Tech. (Food Technology)

Department-wise Distribution of Credit Load

S. No. Name of Department Credits
1 Food Processing Technology 37 (24+13)
2 Food Process Engineering 30 (20+10)
3 Food Safety and Quality Assurance 30 (19+11)
4 Food Business Management 14 (09+05)
5 Food Plant Operations (Student READY Courses) 40 (00+40)
6 Basic Engineering 16 (08+08)
7 Basic Sciences and Humanities 14 (08+06)
8 Physical Education (Non Credit Course) 02 (00+02)
Total 181 (88+93)
Department-wise Distribution of Courses
S. No. Course No. Title of the Course Credits
Food Processing Technology (1)
1 FDPT 111 Fundamentals of Food Processing 3 (2+1)
2 FDPT 112 Processing Technology of Liquid Milk 2 (1+1)
3 FDPT 211 Processing Technology of Cereals 3 (2+1)
4 FDPT 212 Processing Technology of Legumes and Oilseeds 3 (2+1)
5 FDPT 213 Processing Technology of Dairy Products 3 (2+1)
6 FDPT 214 Processing of Spices and Plantation Crops 3 (2+1)
7 FDPT 215 Processing Technology of Fruits and Vegetables 3 (2+1)
8 FDPT 311 Processing of Meat and Poultry Products 3 (2+1)
9 FDPT 312 Bakery, Confectionery and Snack Products 3 (2+1)
10 FDPT 313 Food Packaging Technology and Equipment 3 (2+1)
11 FDPT 314 Processing of Fish and Marine Products 3 (2+1)
12 FDPT 315 Sensory Evaluation of Food Products 2 (1+1)
13 FDPT 411 Processing Technology of Beverages 3 (2+1)
Total 37 (24+13)
Food Process Engineering (2)
1 FDPE 121 Food Thermodynamics 3 (2+1)
2 FDPE 122 Post Harvest Engineering 3 (2+1)
3 FDPE 221 Heat and Mass Transfer in Food Processing 3 (2+1)
4 FDPE 222 Unit Operations of Food Processing-I 3 (2+1)
5 FDPE 223 Unit Operations of Food Processing-II 3 (2+1)
6 FDPE 224 Food Refrigeration and Cold Chain 3 (2+1)
7 FDPE 321 Food Process Equipment Design 3 (2+1)
8 FDPE 322 Food Storage Engineering 3 (2+1)
9 FDPE 323 Instrumentation and Process Control in Food Industry 3 (2+1)
10 FDPE 421 Food Plant Layout and Utilities 3 (2+1)
Total 30 (20+10)
Food Safety and Quality Assurance (3)
1 FSQA 131 General Microbiology 3 (2+1)
2 FSQA 132 Food Biochemistry and Nutrition 3 (2+1)
ii
3 FSQA 133 Food Microbiology 3 (2+1)
4 FSQA 231 Industrial Microbiology 3 (2+1)
5 FSQA 232 Food Chemistry of Macronutrients 3 (2+1)
6 FSQA 233 Food Chemistry of Micronutrients 3 (2+1)
7 FSQA 234 Food Biotechnology 3 (2+1)
8 FSQA 331 Instrumental Techniques in Food Analysis 3 (1+2)
9 FSQA 332 Food Quality, Safety Standards and Certification 2 (2+0)
10 FSQA 333 Food Additives and Preservatives 2 (1+1)
11 FSQA 334 Food Plant Sanitation 2 (1+1)
Total 30 (19+11)
Food Business Management (4)
1 FDBM 241 Business Management and Economics 2 (2+0)
2 FDBM 341 Marketing Management and International Trade 2 (2+0)
3 FDBM 342 ICT Applications in Food Industry 3 (1+2)
4 FDBM 343 Project Preparation and Management 2 (1+1)
5 FDBM 344 Entrepreneurship Development 3 (2+1)
6 FDBM 441 Communication and Soft Skills Development 2 (1+1)
Total 14 (9+5)
Food Plant Operations (5)
1 FDPO 351 Student READY - Seminar 1 (0+1)
2 FDPO 352 Student READY - Research Project 3 (0+3)
3 FDPO 451 Student READY - Experiential Learning Programme -I 7 (0+7)
4 FDPO 452 Student READY - Experiential Learning Programme-II 7 (0+7)
5 FDPO 453 Student READY - Industrial Tour 2 (0+2)
6 FDPO 454 Student READY - Internship/In-Plant Training 20 (0+20)
Total 40 (0+40)
Basic Engineering (6)
1 FDBE 161 Engineering Drawing and Graphics 2 (0+2)
2 FDBE 162 Electrical Engineering 3 (2+1)
3 FDBE 163 Workshop Technology 2 (1+1)
4 FDBE 164 Computer Programming and Data Structures 3 (1+2)
5 FDBE 165 Basic Electronics Engineering 3 (2+1)
6 FDBE 166 Fluid Mechanics 3 (2+1)
Total 16 (8+8)
Basic Sciences and Humanities (7)
1 FBSH 171 Engineering Mathematics-I 2 (1+1)
2 FBSH 172 Environmental Science and Disaster Management 2 (1+1)
3 FBSH 173 English Language 2 (1+1)
4 FBSH 174 Engineering Mathematics-II 3 (2+1)
5 FBSH 271 Crop Production Technology 3 (2+1)
6 FBSH 272 Statistical Methods and Numerical Analysis 2 (1+1)
Total 14 (8+6)
Physical Education
(Non-Credit Courses of Co-Curricular Activities)
1 COCA 101 Physical Education and Yoga practices 1 (0+1)
2 COCA 102 NSS 1 (0+1)
Total 2 (0+2)
Grand Total of Credit Hours 181 (88+93)
iii
 ACHARYA N. G . RANGA AGRICULTURAL UNIVERSITY
Faculty of Agricultural Engineering &Technology
B. Tech. (Food Technology) Degree
YEAR-WISE & SEMESTER WISE DISTRIBUTION OF COURSES
I YEAR I SEMESTER
Course title Credit hours
FDPT 111 Fundamentals of Food Processing 3 (2+1)
FDPT 112 Processing Technology of Liquid Milk 2 (1+1)
FSQA 131 General Microbiology 3 (2+1)
FSQA 132 Food Biochemistry and Nutrition 3 (2+1)
FDBE 161 Engineering Drawing and Graphics 2 (0+2)
FDBE 162 Electrical Engineering 3 (2+1)
FDBE 163 Workshop Technology 2 (1+1)
FBSH 171 Engineering Mathematics-I 2 (1+1)
FBSH 172 Environmental Science and Disaster Management 2 (1+1)
COCA 101 Physical Education and Yoga practices (Non-Credit Course) 1 (0+1)*
22 (12+10)
I YEAR II SEMESTER
Course title Credit hours
FDPE 121 Food Thermodynamics 3 (2+1)
FDPE 122 Post Harvest Engineering 3 (2+1)
FSQA 133 Food Microbiology 3 (2+1)
FDBE 164 Computer Programming and Data Structures 3 (1+2)
FDBE 165 Basic Electronics Engineering 3 (2+1)
FDBE 166 Fluid Mechanics 3 (2+1)
FBSH 173 English Language 2 (1+1)
FBSH 174 Engineering Mathematics-II 3 (2+1)
COCA 102 NSS (Non-Credit Course) 1 (0+1)*
23 (14+9)
II YEAR I SEMESTER
Course title Credit hours
FDPT 211 Processing Technology of Cereals 3 (2+1)
FDPT 212 Processing Technology of Legumes and Oilseeds 3 (2+1)
FDPE 221 Heat and Mass Transfer in Food Processing 3 (2+1)
FDPE 222 Unit Operations of Food Processing-I 3 (2+1)
FSQA 231 Industrial Microbiology 3 (2+1)
FSQA 232 Food Chemistry of Macronutrients 3 (2+1)
FBSH 271 Crop Production Technology 3 (2+1)
FBSH 272 Statistical Methods and Numerical Analysis 2 (1+1)
23 (15+8)
II YEAR II SEMESTER
Course title Credit hours
FDPT 213 Processing Technology of Dairy Products 3 (2+1)
FDPT 214 Processing of Spices and Plantation Crops 3 (2+1)
FDPT 215 Processing Technology of Fruits and Vegetables 3 (2+1)
FDPE 223 Unit Operations of Food Processing-II 3 (2+1)

iv
FDPE 224 Food Refrigeration and Cold Chain 3 (2+1)
FSQA 233 Food Chemistry of Micronutrients 3 (2+1)
FSQA 234 Food Biotechnology 3 (2+1)
FDBM 241 Business Management and Economics 2 (2+0)
23 (16+7)
III YEAR I SEMESTER
Course title Credit hours
FDPT 311 Processing of Meat and Poultry Products 3 (2+1)
FDPT 312 Bakery, Confectionery and Snack Products 3 (2+1)
FDPE 321 Food Process Equipment Design 3 (2+1)
FDPE 322 Food Storage Engineering 3 (2+1)
FSQA 331 Instrumental Techniques in Food Analysis 3 (1+2)
FSQA 332 Food Quality, Safety Standards and Certification 2 (2+0)
FDBM 341 Marketing Management and International Trade 2 (2+0)
FDBM 342 ICT Applications in Food Industry 3 (1+2)
FDPO 351 Student READY - Seminar 1 (0+1)
23 (14+9)
III YEAR II SEMESTER
Course title Credit hours
FDPT 313 Food Packaging Technology and Equipment 3 (2+1)
FDPT 314 Processing of Fish and Marine Products 3 (2+1)
FDPT 315 Sensory Evaluation of Food Products 2 (1+1)
FDPE 323 Instrumentation and Process Control in Food Industry 3 (2+1)
FSQA 333 Food Additives and Preservatives 2 (1+1)
FSQA 334 Food Plant Sanitation 2 (1+1)
FDBM 343 Project Preparation and Management 2 (1+1)
FDBM 344 Entrepreneurship Development 3 (2+1)
FDPO 352 Student READY - Research Project 3 (0+3)
23 (12+11)
IV YEAR I SEMESTER
Course title Credit hours
FDPT 411 Processing Technology of Beverages 3 (2+1)
FDPE 421 Food Plant Layout and Utilities 3 (2+1)
FDBM 441 Communication and Soft Skills Development 2 (1+1)
FDPO 451 Student READY - Experiential Learning Programme - I 7 (0+7)
FDPO 452 Student READY - Experiential Learning Programme – II 7 (0+7)
22 (5+17)
IV YEAR II SEMESTER
Course title Credit hours
FDPO 453 Student READY - Industrial Tour 2 (0+2)
FDPO 454 Student READY - Internship/In-Plant Training 20 (0+20)
22 (0+22)
Grand Total of Credit Hours 181 (88+93)
* Non gradial courses

v
 Department of Food Processing Technology

FDPT 111 Fundamentals of Food Processing 3 (2+1)

Course outlines
Theory
Sources, types and perishability of foods; Causes and types of food spoilage, concept of
shelf-life; Scope and benefit of food preservation; Methods of food preservation; Preservation
by salt and sugar: Principle, method and effect on food quality. Preservation by heat treatment:
Principle and equipment for blanching, canning, pasteurization, sterilization; Preservation by
use of low temperature: Principle, methods, equipment; Preservation by drying, dehydration
and concentration: Principle, methods, equipment; Preservation by irradiation: Principle, methods,
equipment; Preservation by chemicals- antioxidants, mould inhibitors, antibodies, acidulants,
etc.; Preservation by fermentation: Principles, methods, equipment; Non thermal preservation
processes: Principles, equipment – Pulsed electric field and pulsed intense light, ultrasound,
dielectric heating, ohmic and infrared heating, high pressure processing, microwave processing,
etc.; Quality tests and shelf-life of preserved foods; Nutritional changes and degradation during
food processing.
Practical
Demonstration of various perishable food items and degree of spoilage; Blanching of
selected food items; Preservation of food by heat treatment- pasteurization; Preservation of
food by high concentration of sugar: Jam; Preservation of food by using salt: Pickle; Preservation
of food by using acidulants, i.e. pickling by acid, vinegar or acetic acid; Preservation of food by
using chemical preservatives; Preservation of bread, cake using mold inhibitors; Drying of fruit
slices: Pineapple slices, apple slices in cabinet drier; Drying of green leafy vegetables; Drying
of mango/other pulp by foam-mat drying; Drying of semisolid foods using roller dryers; Drying
of foods using freeze-drying process; Demonstration of preserving foods under cold vs. freezing
process; Processing of foods using fermentation technique, i.e. preparation of sauerkraut; Study
on effect of high pressure on microbe; Study on effect of pulse electric field on food.
Lecture
Theory
1 Sources, types and perishability of foods – principles of food science and technology –
introduction – definitions of food, food science and technology, food classification –
basic four, basic five (ICMR), basic seven– perishables – semi perishables and non
perishables
2 Causes and types of food spoilage- definition of food spoilage, causes, types- micro
biological – bio-chemical, physical and enzymatic spoilage (bio-chemical spoilage) –
spoilage by insects, parasites and rodents – mechanical spoilage, physical spoilage and
chemical spoilage

1
4 Concept of shelf life – factors affecting shelf life- date marking- determination of best
before date
5 Scope and benefit of food preservation – methods of food preservation - general principles
of food preservation – physical methods – chemical methods – fermentation – other
methods
6 Preservation of food by salt - principle, method- dry curing and brining; effect on food
7 Preservation of food by sugar – principle, methods- syrups and concentration of syrups;
effect on food
8 Methods of processing and their effect on food quality – different processing methods-
thermal and non-thermal methods – advantages and disadvantages
9 Preservation by heat treatment – thermal processing – types, blanching – methods -
equipments-advantages and disadvantages
10 Canning- steps in canning- syruping, brining- canning for acidic and non-acidic foods –
type of equipment used for canning – effect on food- advantages and disadvantages
11 Pasteurization- method, types, type of equipment, effect on food- advantages and
disadvantages
12 Sterilization- method, type of equipment, effect on food- advantages and disadvantages
13 Preservation by use of low temperature storage –concept and method- various changes
occurring during low temperature storage in food
14 Methods of food freezing – quick fast freezing and slow freezing- effect of freezing and
thawing in food- advantages and disadvantages
15 Preservation by drying / dehydration – concept of drying - moisture content expression –
types of moisture definition – bound moisture – unbound moisture – free moisture -
difference between drying and dehydration – methods- sun drying; mechanical dehydration
– direct heated driers and indirect heated driers
16 Cabinet driers, tunnel drier drum drier, fluidized bed drier, spray drier, foam mat drying,
and vacuum drying
17 Factors affecting dehydration; changes/effects in constituents of food materials – shrinkage,
case hardening – thermo-plasticity – reconstitution properties; advantages and
disadvantages
18 Preservation by concentration – methods of concentration – film evaporators – falling
evaporators – flash evaporator – freeze concentration – ultra filtration and reverse osmosis-
effect on food – advantages and disadvantages
19 Preservation by radiation – food irradiation –forms of energy – ionizing radiation and
non-ionizing energy – units of radiation –method and equipment
20 Applications of irradiation-effects of radiation – direct and indirect effects- irradiation
doses for treating various foods – advantages and disadvantages

2
21 Preservation by chemicals – types and their mechanism of preservation – class I
preservatives – class II preservative – mould inhibitors – parabens – epoxides – benzoic
acid – propionic acid
22 Preservation by antioxidants, acidulants, antibiotics, acidulates, sulphites and nitrates-
effects on food
23 Preservation by fermentation – principle, method, equipment-applications-some industrial
fermentation in food industries
24 Preservation by fermentation – principle, method, equipment-applications-Some industrial
fermentation in food industries
25 Non-thermal preservation: pulsed electric field processing- principle, method, equipment,
applications and effect on food - advantages and disadvantages
26 Pulsed intense light- principle, method, equipment, applications effect on food - advantages
and disadvantages
27 Ultrasound processing- principle, method, equipment, applications effect on food -
advantages and disadvantages
28 Dielectric and infrared heating- principle, method, equipment, applications and effect on
food - advantages and disadvantages
29 Ohmic heating- principle, method, equipment, applications and effect on food - advantages
and disadvantages
30 High pressure processing - principle, method, equipment, applications effect on food -
advantages and disadvantages
31 Microwave heating- principle, method, equipment, applications effect on food - advantages
and disadvantages
32 Assessment of shelf life of processed foods- methods for determining shelf life- designing
shelf life study- monitoring- prediction and establishment; nutritional changes – physical
and chemical changes leading to nutrient loss and degradation and availability in food due
to food processing
Practical
1 Demonstration of various perishable food items and degree of spoilage
2 Blanching of food items and preservation of food by pasteurization
3 Preservation food by using sterilization temperatures
4 Preservation of food by high concentration of sugar- Jam
5 Preservation of food by using salt – pickle
6 Preservation of food by using acidulants/acid- vinegar
7 Preservation of food by using chemical preservatives
8 Preservation of bread/ cake using mold inhibitors
9 Drying of fruit slices and green leafy vegetables using cabinet drier- pineapple, apple
10 Drying of mango pulp using foam mat drying

3
11 Drying of semisolid food using roller drying
12 Drying of foods using freeze drying
13 Demonstration of preserving foods under cold vs freezing process
14 Processing of foods using fermentation- sauerkraut
15 Study on effect of high pressure processing and pulsed electric field on food
16 Practical Examination

References
1. Stavros Yanniotis. 2008. Solving Problems in Food Engineering. Springer Science +
Business Media, NY, USA.
2. Gaurav Tewari and Vijay K. Juneja. 2007. Advances in Thermal and Non-Thermal Food
Preservation. Blackwell Publishing, Ames, Iowa, USA.
3. M. Shafiur Rahman. 2007. Handbook of Food Preservation, 2nd Ed. CRC Press, Boca
Raton, FL, USA.
4. James G. Brennan. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
5. Marcus Karel and Darvl B. Lund.2003. Physical Principles of Food Preservation, 2nd Ed.
Marcel Dekker, Inc., NY, USA.
6. Peter Zeuthen and Leif Bùgh-Sùrensen. 2003. Food Preservation Techniques. CRC Press
LLC, Boca Raton, FL, USA.
7. P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC
Press, Boca Raton, FL, USA.
8. Norman N. Potter and Joseph H. Hotchkiss. 1995. Food Science, 5th Ed. Chapman &
Hall, NY, USA.
9. Norman W. Desrosier and James N. Desrosier. 1977. The Technology of Food Preservation,
4th Ed. AVI Publishing Co., Connecticut, USA.
10. Girdhari Lal, G.S. Siddappa and G.L. Tandon. 1959. Preservation of Fruits and Vegetables.
ICAR, New Delhi.

FDPT 112 Processing Technology of Liquid Milk 2 (1+1)

Course outlines
Theory
Historical development of dairy in India; Production and utilization of milk; Composition
and properties of milk and colustrum; Liquid milk collection, preservation, processing, packaging
and storage - standardized milk, skim milk, sterilized milk, reconstituted milk, recombined milk,
flavoured milk, fermented milk, acidophilous milk, etc.; Effect of thermal treatment on milk
constituents; Cream: definition, classification, manufacture of different types of cream, processing
of cream; Fermented milk products: Processing, manufacture, storage and packaging of acidophilus

4
milk, cultured buttermilk and other fermented milk; Bio-chemical changes occurring during
manufacture of fermented milks; Factors affecting these changes and effects of these changes on
the quality of finished products; Adulterations in milk and its detection; Quality defects in milk
- causes and prevention, liquid milk collection, processing, packaging and storage systems and
equipment - bulk milk coolers, milk chilling units, milk reception equipment, milk tanks/silos,
pasteurizers, sterilizers, centrifuges, clarifiers, filtration units, homogenizers, packaging and filling
machines, CIP units, etc.; Hygienic design concepts, sanitary pipes and fittings, corrosion process
and their control.

Practical
Platform tests of raw milk (clot on boiling (COB) test, alcohol test); Determination of
physical properties of milk; Determination of proximate composition and biochemical properties
of milk; Determination of microbiological properties of milk; Detection of adulterants in milk;
Identification and demonstration of liquid milk processing equipment, pipes and fittings; Preparing
standardized milk as per requirement; Separation of fat from milk; Pasteurization and
homogenization of milk; Packaging of liquid milk; Preparation of curd and yogurt, Visit to chilling
centre and dairy plant.

Lecture
Theory
1 Historical development of dairy in India; production and utilization of milk and statistics
of Indian milk production
2 Composition of different cattle milk and properties of milk and colustrum-physical,
chemical and thermal
3 Liquid milk collection, preservation, processing, packaging and storage
4 Types of milk-standardized milk, skim milk, sterilized milk, reconstituted milk, recombined
milk, flavoured milk, fermented milk, acidophilous milk and other kinds prevailing in
market
5 Effect of thermal treatment on milk constituents with special concentration on SNF and fat
6 Cream: definition, classification, manufacture of different types of cream and processing
of cream
7 Fermented milk products: processing, manufacture, storage and packaging of acidophilus
milk, cultured buttermilk and other fermented milk
8 Biochemical changes occurring during manufacture of fermented milk
9 Factors affecting biochemical changes of fermented milk and effects of these changes on
the quality of finished products
10 Adulterations in milk and its detection by chemical and non-chemical means
11 Quality defects in milk - causes and prevention
12 Equipments used in liquid milk collection, processing, packaging and storage systems
13 Bulk milk coolers, milk chilling units design and operation
14 Milk reception equipment, milk tanks/silos, pasteurizers, sterilizers and centrifuges

5
15 Clarifiers, filtration units, homogenizers, packaging and filling machines and CIP techniques
16 Hygienic design concepts, sanitary pipes and fittings, corrosion process and control

Practical
1 Clot on boiling (COB) test, alcohol test of raw milk
2 Determination of physical properties of milk-specific gravity and viscosity
3 Determination of proximate composition and biochemical properties of milk
4 Determination of proximate composition and biochemical properties of milk
5 Determination of microbiological properties of milk
6 Determination of microbiological properties of milk
7 Visit to chilling centre
8 Detection of adulterants in milk
9 Demonstration of liquid milk processing equipment, pipes and fittings
10 Preparation of standardized milk as per requirement
11 Separation of fat from milk
12 Pasteurization and homogenization of milk
13 Packaging techniques of liquid milk
14 Preparation of curd and yogurt
15 Visit to dairy plant
16 Practical Examination

References
1. Kanekanian. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons,
Ltd., UK.
2. Adnan Y. Tamime. 2009. Milk Processing and Quality Management. Blackwell Publishing
Ltd., UK.
3. Pieter Walstra, Jan T.M. Wouters, Tom J. Geurts. 2006. Dairy Science and Technology,
2nd Ed. CRC Press, Boca Raton, FL, USA.
4. Sukumar De. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.
5. H.G. Kessler. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler, Fraising
Germany.
6. Y.H. Hui. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH,
USA.

FDPT 211 Processing Technology of Cereals 3 (2+1)

Course outlines
Theory
Present status and future prospects of cereals and millets; Morphology, physico-chemical
properties of cereals, major and minor millets; Chemical composition and nutritive value; Paddy
processing and rice milling: Conventional milling, modern milling, milling operations, milling
6
machines, milling efficiency; Quality characteristics influencing final milled product;
Parboiling;Rice bran stabilization and its methods; Wheat milling: Break system, purification
system and reduction system; extraction rate and its effect on flour composition; quality
characteristics of flour and their suitability for baking; Corn milling: Dry and wet milling of
corn, starch and gluten separation, milling fractions and modified starches; Barley: Malting and
milling; Oat/Rye: Processing, milling; Sorghum: Milling, malting, pearling; Millets (Pearl millet,
finger millet): Processing of millets for food uses; Secondary and tertiaryprocessing of cereals
and millets; By-product processing of cereals and millets; Processing of infant foods from cereals
and millets; Breakfast cereal foods: Flaked, puffed, expanded, extruded and shredded.

Practical
Morphological characteristics of cereals; Physical properties of cereals; Chemical properties
of cereals; Parboiling of paddy; Cooking quality of rice; Milling of rice; Conditioning and milling
of wheat; Production of sorghum flakes; Production of popcorn, flaked rice, puffed rice, noodles;
Preparation of sorghum malt; Determination of gelatinization temperature by visco-amylograph;
Processing of value added products from millets; Visit to cereal processing unit.

Lecture
Theory
1 Present status and future prospects of cereals and millets – current trends in area, production
and yield
2 Morphology: taxonomic details of cereals and millets - structure and composition of cereal
grains – wheat, corn, rice, barley, oat, rye and sorghum
3 Physico-chemical properties of cereals, major and minor millets: physical properties –
1000 grain weight, sphericity, roundness, bulk density, kernel density, porosity, coefficient
of friction and angle of repose
4 Chemical properties – carbohydrates, proteins and amino acids, lipids, nucleic acids,
enzymes, pigments, organic acids, polyphenols, tannins, flavouring principles and vitamins
5 Chemical composition and nutritive value of cereals and millets
6 Paddy processing and rice milling: conventional milling, modern milling and milling
operations
7 Milling machines: traditional rice milling machinery – hand pounding equipment, single
huller, battery of hullers, sheller-cum-huller mill, sheller mill and engleberg huller
8 Modern rice milling machinery – paddy cleaner, destoner, thickness grader, paddy husker
and husk aspirator, paddy separator, abrasion type and friction type polishers, pressure-
type, moisture conditioner, indented cylinder grader and color sorter
9 Milling efficiency: determination of milling efficiency – solving numerical on milling
efficiency

7
10 Quality characteristics influencing final milled product – factors that affect rice out turn
during milling
11 Parboiling: principle - physico-chemical changes during parboiling – steps in parboiling
– effect of parboiling on milling, nutritional and cooking quality of rice
12 Advantages and disadvantages of parboiling – methods of parboiling – traditional methods
and improved methods
13 Rice bran stabilization and its methods
14 Wheat milling : break system, purification system and reduction system - wheat quality
and grading
15 Wheat reception and storage, preparation of wheat for milling, the milling process and
working principal of milling equipment
16 Flour collection and treatment, generating final products and their handling
17 Soft wheat milling – durum wheat milling - wet milling of wheat – uses of vital wheat
gluten bread, gluten flour
18 Extraction rate of flour and its effect on flour composition
19 Quality characteristics of flour and their suitability for baking – flour grades – treatments
of wheat flour – flours for various purposes: bread flour, biscuit flour, cake flour, flour
from steamed wheat and export quality of flour
20 Corn milling: dry milling of corn – cleaning, tempering/conditioning, corn dehulling and
de-germination with Beall, roller milling and impacting or entoleting
21 Wet milling of corn - cleaning, steeping, germ separation, fiber separation and starch
refinement
22 Starch and gluten separation - milling fractions and modified starches
23 Barley malting: steeping, germination, kilning and ageing – uses of malt - brewing process
- beer and sake production – distilling – production of whisky
24 Barley milling: cleaning, conditioning, blocking, pearling and bleaching
25 Oat processing: milling – traditional (dry–shelling) and modern (green shelling) processes
- grading, stabilization, kiln-drying, shelling and cut groats
26 Rye processing, milling - cleaning, conditioning, break rolls, husk aspiration, reduction
rolls and rye flour
27 Sorghum: milling, malting, pearling - dry milling and wet milling of sorghum – products
of dry and wet milling - uses of sorghum malt
28 Millets (pearl millet, finger millet): processing of millets for food uses
29 Secondary and tertiary products processing of cereals and millets: barley flour, oat flour,
white groats, wheat semolina, rice flour, rice starch, parched rice, rice crackers and pasta
(noodles)
30 Byproducts processing of cereals and millets: wheat bran, wheat germ, rice husk, rice
Bran, broken rice, rice pollards and oat bran
31 Processing of infant foods from cereals and millets: pre-cooked rice cereal, extrusion-
cooked baby foods, formulated baby foods, puffed rice cake and rice krispies
8
32 Breakfast cereal foods: flaked, puffed, expanded, extruded and shredded – flaked rice,
extruded rice, shredded rice, oat flake, barley flake, corn flake, sorghum flake, oven -
puffed rice, gun puffed rice, puffed wheat, puffed corn, puffed sorghum, directly expanded
snacks, quick cooking pasta, pre-cooked pasta, porridge from oats and other cereals, puffing
by extrusion, shredded wheat and grape nuts

Practical
1 Study of morphological characteristics of cereals
2 Determination of physical properties of cereals
3 Determination of chemical properties of cereals
4 Experiment on parboiling of paddy
5 Study on cooking quality of rice
6 Study on milling of rice
7 Study on conditioning and milling of wheat
8 Experiment on production of sorghum flakes
9 Experiment on production of popcorn
10 Experiment on production of flaked rice and puffed rice
11 Experiment on production of noodles
12 Experiment on preparation of sorghum malt
13 Determination of gelatinization temperature by viscoamylograph
14 Processing of value added products from millets
15 Visit to cereal processing unit
16 Practical Examination

References
1. Amalendu Chakraverty and R. Paul Singh. 2014. Post Harvest Technology and Food Process
Engineering. CRC Press, Boca Raton, FL, USA.
2. Khalil Khan and Peter R. Shewry. 2009. Wheat: Chemistry and Technology, 4th Ed.,
AACC International, Inc., St. Paul, MN, USA.
3. Colin Wrigley. 2004. Encyclopedia of Grain Science. Academic Press, London, UK.
4. Elaine T. Champagne. 2004. Rice: Chemistry and Technology, 3rd Ed., AACC International,
Inc., St. Paul, MN, USA.
5. Amalendu Chakraverty, Arun S. Mujumdar, G. S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables,
Tea, and Spices. Marcel Dekker, Inc., NY, USA.
6. Pamela J. White and Lawrence A. Johnson. 2003. Corn: Chemistry and Technology, 2nd
Ed., AACC International, Inc., St. Paul, MN, USA.
7. David A. V. Dendy and Bogdan J. Dobraszczyk. 2001. Cereal and Cereal Products:
Technology and Chemistry. Springer-Verlag, US.
9
8. N. L. Kent and A. D. Evers. 1994. Kent’s Technology of Cereals: An Introduction for
Students of Food Science and Agriculture, 4th Ed. Elsevier Science Ltd., Oxford, UK.
9. Samuel A. Matz. 1991. The Chemistry and Technology of Cereals as Food and Feed, 2nd
Ed. Springer Science + Business Media, NY, USA.
10. E. V. Araullo, D. B. De Padna and Graham. 1976. Rice Post-Harvest Technology. IDRC,
Canada.

FDPT 212 Processing Technology of Legumes and Oilseeds 3 (2+1)

Course outlines
Theory
Present status and future prospects of legumes and oilseeds; Morphology of legumes and
oilseeds; Classification and types of legumes and oilseeds; Chemical composition, nutritional
value and anti-nutritional compounds in legumes and oilseeds; Methods of removal of anti-
nutritional compounds; Pulse milling: Home scale, cottage scale and modern milling methods,
machines, milling quality, milling efficiency, factors affecting milling quality and quantity;
Problems in dhal milling industry; Nutritional changes during soaking and sprouting of pulses;
Cooking quality of dhal, methods, factors affecting cooking of dhal; Quick cooking dhal, instant
dhal; Soybean milk processing and value addition; Fermented products of legumes; Oil seed
milling: Ghanis, hydraulic presses, expellers, solvent extraction methods, machines, milling
quality, milling efficiency, factors affecting milling quality and quantity; Problems in oil milling
industry; Desolventization; Refining of oils: Degumming, neutralization, bleaching, filtration,
deodorization, their principles and process controls; Hydrogenation of oils; New technologies in
oilseed processing; Utilization of oil seed meals for different food uses: High protein products
like protein concentrates and isolates; By-products of pulse and oil milling and their value addition.

Practical
Determination of physical properties of legumes and oil seeds; Determination of proximate
composition of selected pulses and oilseeds; Determination of nutritional quality of selected
pulses and oilseeds; Study of mini dhal mill; Study of mini oil mill; Preconditioning of pulses
before milling; Preconditioning of oilseeds before milling; Removal of anti-nutritional compounds
from selected pulses and oilseeds; Laboratory milling of selected pulses and its quality evaluation;
Laboratory milling of selected oilseeds and its quality evaluation; Laboratory refining of selected
oils; Laboratory hydrogenation of selected oils; Study of cooking quality of dhal; Processing of
composite legume mix and preparation of value added products; Visit to commercial dhal mills
and oil mills.

Lecture
Theory
1 Present status and future prospects of legumes and oilseeds – current trends in area,
production and yield – technology mission on oilseeds and pulses
10
2 Morphology of legumes and oilseeds -taxonomic details of legumes and oilseeds
3 Classification and types of legumes and oilseeds
4 Chemical composition and nutritive value of legumes and oilseeds
5 Anti-nutritional compounds in legumes and oilseeds - protease inhibitors, lectins/
haemagglutinins, goitrogens, saponins, phenolic compounds, oxalates, phytates, cyanogens,
antivitamins, allergenic factors, flatulence factors, aflatoxins and cyanogenic glycosides
6 Methods of removal of anti-nutritional compounds – dehulling, soaking, roasting/parching,
germination, boiling, pressure cooking, fermentation, extrusion and parboiling
7 Pulses milling: home scale, cottage scale and modern milling methods – wet milling and
dry milling – milling of pigeon pea, chickpea, black gram, green gram, peas and lentil -
developments in pre-milling treatment
8 Machines: home scale - pestle and mortar or hand driven disk mills (chakki)
9 Machines: cottage scale - motorized plate mill, under runner disk sheller, horizontal flour
mill and hullers
10 Machines: commercial scale – emery coated roller machines, CFTRI modern dhal mill,
CFTRI mini dhal mill, CFTRI hand operated pulse dehusker, tangential abrasive disc
dehuller
11 Milling quality - determination of pulse milling quality
12 Milling efficiency - determination of pulse milling efficiency
13 Factors affecting milling quality and quantity: seed characteristics that affect milling –
nature of seed coat, physical characteristics of grains, effect of varietal differences on
dehulling quality
14 Problems in dhal milling industry
15 Nutritional changes during soaking and sprouting of pulses
16 Cooking quality of dhal, methods and factors affecting cooking of dhal
17 Quick cooking dhal - instant dhal
18 Soybean milk processing and value addition - soy paneer (tofu) - texturized vegetable
protein, soy sauce, tempeh, natto and miso
19 Fermented products of legumes – idli, dosa, dhokla, khaman, dawadawa, iru, papads,
ugba, badies
20 Oil seed milling: sources of oilseeds - annual oilseed crops, perennial oilseed crops and
minor oilseeds – characteristics of oils – utilization of various oils
21 Oil seed milling: oilseed harvesting and handling – drying – storage - grading - pre-
treatments – cleaning – dehulling – size reduction – flaking – conditioning/heat treatment
22 Oil seed milling: ghanis, hydraulic presses, expellers - mechanical screw press – principle
and structural design - disadvantages of expeller- oil clarification - extrusion expeller

11
23 Solvent extraction methods: principle - solvent extractor – batch type and continuous type
- distillation and solvent recovery
24 Solvent extraction methods: extraction of oils from groundnut, rapeseed/mustard, safflower,
sunflower and sesame
25 Solvent extraction methods: extraction of oils from soybean, cotton lentils, oil palm, coconut
and rice bran
26 Machines, milling quality, milling efficiency, factors affecting milling quality and quantity
- problems in oil milling industry
27 Desolventization; refining of oils: degumming, neutralization, bleaching, Filtration,
deodourisation, their principles and process controls - caustic refining – miscella refining
– physical refining - winterization
28 Hydrogenation of oils: catalyst - hydrogenation process – shortenings – margarines –
vanaspati – salad oils – salad dressings
29 New technologies in oilseed processing: super critical fluid extraction - membrane
processing
30 Utilization of oil seed meals for different food uses: oilseed extraction – oilcakes in food
products – fabricated foods – simple mixes – quality of oilseed meals – quality of cake –
feed uses of oilseed meals – low fat and high protein products
31 High protein products like protein concentrates and isolates – oilseed based food products
32 Byproducts of pulse, oil milling and their value addition: pulse dehulled flour, pulse
byproduct flour, hull and cotyledon fibers, isoflavones and bioactive compounds

Practical
1 Determination of physical properties of legumes and oilseeds
2 Determination of proximate composition of selected pulses and oilseeds
3 Determination of nutritional quality of selected pulses and oilseeds
4 Study of mini dhal mill
5 Study of mini oil mill
6 Study on preconditioning of pulses before milling
7 Study on preconditioning of oilseeds before milling
8 Study on removal of anti-nutritional compounds from selected pulses and oilseeds
9 Laboratory milling of selected pulses and its quality evaluation
10 Laboratory milling of selected oilseeds and its quality evaluation
11 Laboratory refining of selected oils
12 Laboratory hydrogenation of selected oils
13 Study of cooking quality of dhal
14 Processing of composite legume mix and preparation of value added products
15 Visit to commercial dhal mill and oil mill
16 Practical Examination

12
References
1. Guriqbal Singh, Harbhajan Singh Sekhon, Jaspinder Singh Kolar and Masood Ali. 2005.
Pulses. Agrotech Publishing Academy, Udaipur.
2. Chakraverty. 2008. Post-Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed.
Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
3. Frank D. Gunstone. 2008. Oils and Fats in the Food Industry. John Wiley and Sons Ltd.,
West Sussex, UK.
4. Fereidoon Shahidi. 2005. Bailey’s Industrial Oil & Fat Products, 6th Ed., Vols. 1 to 6.
John Wiley and Sons, Inc. Hoboken, New Jersey, USA.
5. Amalendu Chakraverty, Arun S. Mujumdar, G. S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post-Harvest Technology: Cereals, Fruits, Vegetables,
Tea, and Spices. Marcel Dekker, Inc., NY, USA.
6. K. M. Sahay and K. K. Singh. 2001. Unit Operations of Agricultural Processing, 2nd Ed.
Vikas Publishing House Pvt. Ltd., Noida.

FDPT 213 Processing Technology of Dairy Products 3 (2+1)

Course outlines
Theory
Classification of dairy products; Butter: Definition, composition; processing and
production steps, overrun, butter making machines, quality testing of table butter, butter- defects,
causes and their prevention, packaging and storage; Butter oil and ghee: Definition, composition,
processing, equipment, quality tests; Paneer and Cheese: Definition, composition, types,
processing steps, process flow diagram, equipment, quality defects, causes and prevention,
packaging and storage; Ice cream and frozen desserts: Definition, composition, types, processing
steps and flow diagram, equipment, quality testing, defects causes and prevention, packaging
and storage. Condensed and Dried milk: Definition, composition, role of milk constituents in
condensed milk, manufacture of condensed milk, types of standards for dried milk, manufacture
of SMP and WMP using roller and spray drying, instantization, recent developments in drying,
quality testing, defects, causes and prevention, packaging and storage; Traditional Indian Dairy
Products: Definitions, compositions, processing, packaging, storage, equipment and quality
testing; By- products of dairy industry and their utilization.

Practical
Processing technology of butter/ table butter, Processing technology of ghee, Preparation
of paneer; Processing technology of selected type of cheese; Processing technology of ice-cream
and selected frozen desserts; Processing technology of condensed milk; Processing technology
of milk powder; Processing technology of selected Indian dairy products; Determination of
selected quality parameters of selected dairy products; Visit to dairy plant.

13
Lecture
Theory
1 Introduction to dairy products- classification-Western and Indian dairy products-acid
coagulated and enzyme coagulated products- heat coagulated products-fermented products-
dehydrated products-byproducts of dairy processing
2 Butter- definition- composition- theory of churning- processing and production steps
3 Overrun- different butter making processes and equipment
4 Quality testing of table butter-defects in butter making- causes and their prevention-
packaging and storage
5 Butter oil- definition- composition- processing- equipment-quality tests
6 Ghee- definition- composition- processing- equipment- quality tests
7 Paneer- definition, composition, processing steps, process flow diagram, equipment, quality
defects, causes and prevention, packaging and storage
8 Cheese- definition, composition, types, processing steps, process flow diagram, equipment
9 Cottage cheese- composition, processing steps, process flow diagram, equipment, quality
defects, causes and prevention, packaging and storage
10 Cheddar cheese- composition, processing steps, process flow diagram, equipment, quality
defects, causes and prevention, packaging and storage
11 Ice cream and frozen desserts- definition, composition, types, processing steps and flow
diagram
12 Ice cream processing equipment, continuous freezer and hardening tunnels
13 Overrun, quality testing, defects, causes, prevention, packaging and storage
14 Condensed milk-definition, composition, role of milk constituents in condensed milk and
manufacture of condensed milk
15 Evaporated milk-manufacture, storage-defects, causes, prevention, packaging and storage
16 Dried milk- definition, composition, role of milk constituents and manufacture of dried
milks
17 Types of standards for dried milk, manufacture of SMP and WMP using roller drying
18 Spray drying system-principles and operational parameters
19 Spray drying of SMP, WMP and instantization
20 Recent developments in drying, quality testing, defects, causes, prevention, packaging
and storage
21 Dried milk products- cream powder-cheese powder-malted milk powder-infant milk food
22 Traditional Indian dairy products- definitions and compositions
23 Manufacture of chhana- processing, packaging, storage, equipment and quality testing
24 Manufacture of khoa- processing, packaging, storage, equipment and quality testing

14
25 Manufacture of srikhand-processing, packaging, storage, equipment and quality testing
26 Manufacture of Indian dairy sweets- kheer, rabri, kulfi and lassi
27 Manufacture of chana based sweets such as sandesh and rasogolla- khoa based sweets
such as kalakhand and gulabjamun
28 Byproducts of dairy industry and their utilization-definition-classification- composition-
principles and methods of utilization
29 Manufacturing of byproducts such as industrial and edible casein- defects-uses
30 Utilization of whey and its products, manufacture of whey protein concentrates and whey
powder
31 Manufacture of lactose, flow diagram and uses
32 Packaging of milk products, types and requirements

Practical
1 Process technology of butter
2 Process technology of ghee
3 Process technology of channa
4 Process technology of paneer
5 Process technology of cottage cheese/soft cheese
6 Ice cream mix calculations
7 Manufacture of ice cream
8 Process technology of condensed milk
9 Process technology of milk powder
10 Process technology of rasagolla
11 Process technology of sandesh
12 Process technology of khoa
13 Process technology of kalakhand
14 Determination of selected quality parameters of selected dairy products
15 Visit to dairy plant and enumeration of different commercial dairy products
16 Practical Examination

References
1. Kanekanian. 2014. Milk and Dairy Products as Functional Foods. John Wiley & Sons,
Ltd., UK.
2. Adnan Y. Tamime. 2009. Milk Processing and Quality Management. Blackwell Publishing
Ltd., UK.
3. Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts. 2006. Dairy Science and Technology,
2nd Ed. CRC Press, Boca Raton, FL, USA.
4. Sukumar De. 2005. Outlines of Dairy Technology. Oxford University Press, New Delhi.

15
5. H. G. Kessler. 1981. Food Engineering and Dairy Technology. Verlag A. Kessler, Fraising
Germany.
6. Y. H. Hui. 1993. Dairy Science and Technology Handbook, Vol. I, II and III. Wiley-VCH,
USA.
7. Aneja, R. P. Mathur, B. N. Chandan, R. C. Banerjee, A. K., 2002, Technology of Indian
Milk Products: Handbook of Process Technology Modernization for Professionals
Entrepreneurs and Scientists, Dairy India Yearbook

FDPT 214 Processing of Spices and Plantation Crops 3 (2+1)

Course outlines
Theory
Production and processing scenario of spice, flavour and plantation crops and its scope; Major
spices: Post harvest technology, composition; processed products of spices: Ginger, chilli, turmeric,
onion and garlic, pepper, cardamom. Minor spices: Herbs, leaves and spartan seasonings and
their processing and utilization; All spice, Annie seed, sweet basil; Caraway seed, cassia, cinnamon;
Clove, coriander, cumin, dill seed; Fennel seed, nutmeg, mace, mint marjoram. Rosemary, saffron,
sage; Savory, thyme, ajowan; Asafetida, curry leaves; Post harvest technology for Tea, coffee,
cocoa; Vanilla and annatto processing; Post harvest technology and processing of areca nut,
cashew nut, oil palm; Flavours of minor spices; Flavour of major spices; Spice oil and oleoresins:
Extraction techniques; Standard specification of spices; Functional packaging of spices and spice
products; By-products of plantation crops and spices.

Practical
Identification and characterization of flavouring compounds of spices; Essential oil determination;
Extraction of oil from clove, pepper, cardamom, chilli; Extraction of oleoresins: Turmeric, ginger,
pepper, clove; Peperine estimation in pepper oleoresin; Steam distillation of spices; Determination
of curcumin content in turmeric; Chemical analysis of spices: Moisture, Essential oil, specific
gravity, refractive index, acid value; Study of standard specification of spices; Packaging study
of spices; Preparation of curry powder; Visit to spice industry.

Lecture
Theory
1 Production and processing scenario of spice and its scope – introduction, history of spices,
condiments, production trends, scope of spices processing
2 Flavor and plantation crops and its scope – flavoring compounds, definition of plantation
crops, commercial value of plantation crops
3 Major spices: post harvest technology, composition - classification of spices and
condiments, post harvest techniques and cryogenic grinding

16
4 Processed product of spices: ginger - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration.
5 Chilli - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration.
6 Turmeric - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
7 Onion - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
8 Garlic - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
9 Pepper - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
10 Cardamom - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
11 Minor spices: herbs, leaves and spartan seasonings, processing and utilization
12 All spice, annie seed, sweet basil - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration
13 Caraway seed, cassia and cinnamon - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration
14 Clove and coriander - introduction, harvesting, post harvest technology, treatments,
processing into marketable products and adulteration
15 Cumin and dill seed - introduction, harvesting, post harvest technology, treatments,
processing into marketable products and adulteration
16 Nutmeg, mace and fennel seed - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration.
17 Mint, marjoram and rosemary - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration
18 Saffron, sage and savory - introduction, harvesting, post harvest technology, treatments,
processing into marketable products and adulteration
19 Thyme, ajowan and curry leaves - introduction, harvesting, post harvest technology,
treatments, processing into marketable products and adulteration
20 Asafetida - introduction, harvesting, post harvest technology, treatments, processing into
marketable products and adulteration
21 Post harvest technology of tea – introduction, harvesting, composition, types, fermentation,
processing and adulteration
22 Coffee – introduction, harvesting, post harvest technology, marketable products and
adulteration.
23 Cocoa – introduction, harvesting, post harvest technology, marketable products and
adulteration.
17
24 Vanilla and annatto processing- introduction, harvesting, post harvest technology,
marketable products and adulteration.
25 Post harvest technology and processing of areca nut - introduction, harvesting, post harvest
technology, marketable products and adulteration.
26 Cashew nut- introduction, harvesting, post harvest technology, marketable products and
adulteration.
27 Oil palm - introduction, harvesting, post harvest technology, marketable products and
adulteration.
28 Flavors of minor spices; flavor of major spices
29 Spice oil and oleoresins: extraction techniques – distillation, solvent extractions, cryogenic
extractions and supercritical carbon dioxide extraction.
30 Standard specification of spices –FSSAI, ESA, ASTA
31 Functional packaging of spices and spice products
32 Byproducts of plantation crops and spices

Practical
1 Identification and characterization of flavouring compounds of spices; extraction essential
oil
2 Extraction of oil from clove and pepper
3 Extraction of oil from cardamom
4 Extraction of oil from chili
5 Extraction of oleoresins: turmeric
6 Extraction of oleoresins: ginger
7 Extraction of oleoresins: pepper and clove
8 Piperine estimation in pepper
9 Steam distillation of spices
10 Determination of curcumin content in turmeric
11 Chemical analysis of spices: moisture and essential oil
12 Chemical analysis of spices: specific gravity, refractive Index and acid value
13 Study of standards and specification of spices
14 Preparation of curry powder
15 Visit to spice industry
16 Practical Examination

References
1. K. G. Shanmugavelu. 2005. Spices and Plantation Crops. Oxford & IBH Publishing Co.,
New Delhi.
2. J. W. Purseglave, E. G. Brown, C. L. Green and Robins. 1981. Spices,Vol. I and II. SRJ
Academic Press, New Delhi.
3. J. S. Pruthi. 2001. Spices and Condiments – Major Spices of India. National Book Trust,
New Delhi.
18
4. J. S. Pruthi. 2001. Spices and Condiments – Minor Spices of India. National Book Trust,
New Delhi.
5. Kenji Hirasa and MitsuoTakemasa. 1998. Spice Science and Technology. Marcel Dekker,
NY, USA.
6. H. Panda. 2010. Handbook on Spices and Condiments (Cultivation, Processing and
Extraction). Asia Pacific Business Press Inc., New Delhi.
7. S. Gupta. 2007. Handbook of Spices and Packaging with Formulae. Engineers India
Research Institute, New Delhi.

FDPT 215 Processing Technology of Fruits and Vegetables 3 (2+1)

Course outlines
Theory
Production and processing scenario of fruits and vegetables in India and world; Scope of fruit
and vegetable processing industry in India; Overview of principles and preservation methods of
fruits and vegetables; Supply chain of fresh fruits and vegetables; Primary processing and pack
house handling of fruits and vegetables; Peeling, slicing, cubing, cutting and other size reduction
operations for fruits and vegetables; Minimal processing of fruits and vegetables; Blanching
operations and equipment; Canning: Definition, processing steps, and equipment, cans and
containers, quality assurance and defects in canned products; FSSAI specifications and preparation
and preservation of juices, squashes, syrups, sherbets, nectars, cordials, etc.; Processing and
equipment for above products; FSSAI specifications; Preparation, preservation and machines
for manufacture of crystallized fruits and preserves, jam, jelly and marmalades, candies,
Preparation, preservation and machines for manufacture of chutney, pickles, sauce, puree, paste,
ketchup; toffee, cheese, leather, dehydrated, wafers and papads, soup powders; Production of
pectin and vinegar; Commercial processing technology of selected fruits and vegetables for
production of various value added processed products.

Practical
Primary processing of selected fruits and vegetables; Canning of Mango/Guava/ Papaya;
Preparation of jam from selected fruits; Preparation of jelly from selected fruits; Preparation of
fruit marmalade; Preparation of RTS; Preparation of squash; Preparation of syrup; Preparation
of raisins, dried fig and dried banana; Preparation of anardana; Preparation of papain; Preparation
of pickles; Preparation of dried ginger; Preparation of dried onion and garlic; Preparation of
banana and potato wafers; Preparation of dehydrated leafy vegetables; Visit to fruits and vegetables
pack house, canning plant, vegetable dehydration plant.

Lecture
Theory
1 Production and processing scenario of fruits and vegetables in India and world; scope of
fruit and vegetable processing industry in India
19
2 Overview of principles and preservation methods of fruits and vegetables-Drying/
dehydration-types-pretreatments-factors affecting quality- reconstitution- rehydration ratio
3 Low temperature storage- cold storage- freezing-types- changes during storage;
concentration methods for fruit and vegetable products
4 Chemical preservation- different chemicals used in processing of fruits and vegetables-
preservation by sulphur dioxide and sodium benzoate- safe limits of usage
5 Application of irradiation and hurdle concept in fruit and vegetable processing
6 Intermediate moisture foods in fruit and vegetable processing
7 Supply chain of fresh fruits and vegetables- introduction, objective and scope of supply
chain- supply chain cluster and model- methodology- factors affecting fruit and vegetable
supply chain
8 Primary processing and pack house handling of fruits and vegetables- operations of primary
processing –need for pack house- dumping- presorting- washing and cleaning-sizing and
grading
9 Peeling, slicing, cubing, cutting and other size reduction operations for fruits and vegetables-
equipment used for the above operations
10 Minimal processing of fruits and vegetables-concept of minimal processing- using vacuum
cooling, cold storage and MAP
11 Emerging technologies in minimal processing of fruits and vegetables- high pressure
processing, pulsed electric field and ultrasonication
12 Blanching operations and equipment-types of blanching and equipment used; pretreatments
used in blanching
13 Canning: definition, processing steps, equipment, cans and containers
14 Canning: definition, processing steps, equipment, cans and containers
15 Canning: quality assurance and defects in canned products
16 Process technology for preservation of juices
17 Process technology for squashes and syrups
18 Process technology for sherbets, nectars, cordials
19 Processing and equipment for squashes, syrups, sherbets, nectars and cordials
20 FSSAI specifications and standards for various processed fruits and vegetables
21 Process technology and machines for manufacture of crystallized fruits and preserves
22 Process technology and machines for manufacture of jam
23 Process technology and machines for manufacture of jelly and marmalades
24 Process technology and machines for manufacture of candies
25 Process technology and machines for manufacture of chutney and pickles
26 Process technology and machines for manufacture of sauce, puree, paste and ketchup
27 Process technology and machines for manufacture of toffee, cheese and leather
28 Process technology and machines for manufacture of dehydrated wafers and papads
29 Process technology and machines for manufacture of soup powders

20
30 Production of pectin- sources, types of pectins - low methoxy, high methoxypectins and
their role in fruit processing; method of extraction
31 Production of vinegar- different methods of production of vinegar- Orleans slow method-
quick generator method – defects
32 Commercial processing technology of selected fruits and vegetables for production of
various value added processed products

Practical
1 Primary processing of selected fruits and vegetables
2 Canning of Mango/Guava/ Papaya
3 Process technology of jam from selected fruits
4 Process technology of jelly from selected fruits
5 Process technology of fruit marmalade
6 Process technology of RTS
7 Process technology of squash
8 Process technology of syrup
9 Process technology of raisins, dried fig and dried banana
10 Process technology of papain
11 Process technology of pickles
12 Process technology of dried ginger, dried onion and garlic
13 Process technology of banana and potato wafers
14 Process technology of dehydrated leafy vegetables
15 Visit to fruit or vegetable processing unit
16 Practical Examination

References
1. U. D. Chavan and J. V. Patil. 2013. Industrial Processing of Fruits and Vegetables. Astral
International Pvt. Ltd., New Delhi.
2. S. Rajarathnam and R. S. Ramteke. 2011. Advances in Preservation and Processing
Technologies of Fruits and Vegetables. New India Publishing Agency, New Delhi.
3. Y. H. Hui. 2006. Handbook of Fruits and Fruit Processing. Blackwell Publishing Ltd.,
Oxford, UK.
4. W. V. Cruess. 2004. Commercial Fruit and Vegetable Products. Agrobios India, Jodhpur.
5. Y. H. Hui, Sue Chazala, Dee M. Graham, K. D. Murrell and Wai-Kit Nip. 2004. Handbook
of Vegetable Preservation and Processing. Marcel Dekker, Inc., NY, USA.
6. A. K. Thompson. 2003. Fruit and Vegetables: Harvest, Handling and Storage, 2nd Ed.
Blackwell Publishing Ltd., Oxford, UK.
7. Amalendu Chakraverty, Arun S. Mujumdar, G. S. Vijaya Raghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables,
Tea, and Spices. Marcel Dekker, Inc., NY, USA.
21
8. R. P. Srivastava and Sanjeev Kumar. 2002. Fruit & Vegetable Preservation: Principles and
Practices, 3rd Ed. International Book Distribution Co., Delhi.
9. P. H. Pandey. 1997. Post Harvest Technology of Fruits and Vegetables. SarojPrakashan,
Allahabad.
10. Mircea Enachescu Dauthy. 1995. Fruit and Vegetable Processing. FAO Agricultural Services
Bulletin No.119. FAO of UN, Rome.
11. Girdhari Lal, G. S. Siddappa and G. L. Tandon. 1959. Preservation of Fruits and Vegetables.
ICAR, New Delhi.
12. EIRI Board of Consultants and Engineers. 2008. Manufacture of Snacks, Namkeen, Papads
and Potato Products. EIRI, New Delhi.

FDPT 311 Processing of Meat and Poultry Products 3 (2+1)

Course outlines
Theory
Sources and importance of meat and poultry; Status of Meat and poultry industry in India;
Pre-slaughter operations and slaughtering operations for animals and poultry; Evaluation of animal
carcasses; Factors affecting post-mortem changes, properties and shelf life of meat; Mechanical
deboning, grading and aging; Eating and cooking quality of meat; Preservation of meat by chilling,
freezing, pickling, curing, cooking and smoking, dehydration, radiation, chemical and biological
preservatives; Meat tenderization; Meat emulsions; Meat cutting and handling; Processing
technology and equipment for manufacture of smoked meat and its quality evaluation; Processing
technology, packaging and equipment for manufacture of dehydrated meat products and their
quality evaluation; Processing technology and equipment for manufacture of meat sausages and
their quality evaluation; Abattoir design and layout; Eggs: Structure, composition, quality
characteristics, processing, preservation of eggs; Processing and preservation of poultry meat
and chicken patties; Meat plant sanitation and safety; By-products of meat, poultry and eggs and
their utilization; Safety standards in meat industry: HACCP/ /FSSAI/Kosher/Halal.

Practical
Pre-slaughter operations of meat animals and poultry birds; Slaughtering and dressing of
meat animals; Study of post-mortem changes; Meat cutting and handling; Preservation of meat
by freezing; Preservation of meat by curing and pickling; Preservation of meat by dehydration;
Evaluation of quality and grading of eggs; Preservation of shell eggs; Processing technology of
value added poultry meat products; Value added egg products; Visit to abattoir.

Lecture
Theory
1 Sources, importance of meat and poultry – types of meat animals- classes of meat based
on source
22
2 Status of meat and poultry industry in India
3 Pre-slaughter operations and slaughtering operations for animals and poultry: pre-slaughter
operations – ante-mortem inspection of meat animals
4 Pre-slaughter operations and slaughtering operations for animals and poultry: slaughtering
operations for animals and poultry – scientific and ritual methods of slaughter
5 Pre-slaughter operations and slaughtering operations for animals and poultry: dressing of
carcasses- sheep, swine and buffalo
6 Evaluation of animal carcasses- sheep, buffalo, swine carcasses and grading
7 Factors affecting post-mortem changes- rigor mortis, properties and shelf life of meat
8 Mechanical deboning- mechanism and equipment used for deboning
9 Grading and ageing of meat – USDA grades – ageing – effect of ageing on myofibrilar
proteins
10 Eating and cooking quality of meat- meat quality parameters – color, WHC, marbling,
ante-mortem factors, connective tissue- palatability factors
11 Preservation of meat by chilling and freezing – equipment used
12 Preservation of meat by pickling and curing-methods of curing- impact of curing on meat
structure- effect of curing on meat color
13 Preservation of meat by cooking and smoking – dry heat and moist heat techniques- smoke
house- conventional smoking- liquid smokes
14 Preservation of meat by dehydration, radiation, chemical and biological preservatives
15 Meat tenderization – physical/ mechanical and chemical methods of tenderization
16 Meat emulsions – emulsification of meat- bowl chopper –stability of emulsion- factors
affecting stability of meat emulsion
17 Meat cutting and handling – cuts of sheep and buffalo
18 Meat cutting and handling – cuts of swine and poultry
19 Processing technology and equipment used for manufacture of smoked meat and its quality
evaluation
20 Processing technology and equipment used for manufacture of dehydrated meat products
and their quality evaluation
21 Processing technology and equipment used for manufacture of meat sausages and quality
evaluation
22 Abattoir design and layout – types of abattoirs, facilities required and various sections in
an abattoir and their significance
23 Eggs: structure, composition – structural components of an egg and their functions- egg
white proteins and egg yolk composition
24 Quality characteristics – candling of eggs – albumen index, yolk index, haugh’s unit-
grading of eggs
25 Processing – processing of liquid egg – pasteurization – dehydration – albumen flakes –
white powders – yolk powders

23
26 Preservation – freezing of eggs and egg products
27 Preservation of eggs – shell eggs – oil coating, thermo stabilization, water glass and lime
immersions
28 Processing and preservation of poultry meat and chicken patties
29 Meat plant sanitation and safety
30 Byproducts of meat, poultry, eggs and their utilization
31 Safety standards in meat industry: HACCP- elements of HACCP; implementation of
HACCP in meat processing plant
32 Safety standards in meat industry: HACCP/FSSAI/Kosher/Halal

Practical
1 Pre-slaughter operations of meat animals and poultry birds
2 Slaughtering and dressing of meat animals- sheep
3 Slaughtering and dressing of meat animals- poultry
4 Study of post-mortem changes
5 Meat cutting and handling- sheep, buffalo and pig
6 Meat cutting and handling- poultry
7 Preservation of meat by freezing
8 Preservation of meat by curing and pickling
9 Preservation of meat by dehydration
10 Evaluation of quality and grading of eggs
11 Preservation of shell eggs
12 Process technology of value added poultry meat products- emulsion based products
13 Process technology of value added poultry meat products- restructured products
14 Value added egg products- egg powders
15 Visit to an abattoir
16 Practical Examination

References
1. Vikas Nanda. 2014. Meat, Egg and Poultry Science & Technology. I.K. International
Publishing House Pvt. Ltd., New Delhi.
2. B. D. Sharma and Kinshuki Sharma. 2011. Outlines of Meat Science and Technology.
Jaypee Brothers Medical Publishers Pvt. Ltd., New Delhi.
3. Fidel Toldrá, Y. H. Hui, IciarAstiasarán, Wai-Kit Nip, Joseph G. Sebranek, Expedito-Tadeu
F. Silveira, Louise H. Stahnke, Régine Talon. 2007. Handbook of Fermented Meat and
Poultry. Blackwell Publishing Professional, Ames, Iowa, USA.
4. Joseph Kerry, John Kerry and David Ledward. 2005. Meat Processing-Improving
Quality.Woodhead Publishing Ltd., Cambridge, England.
5. NIIR Board of Consultants and Engineers. 2005. Preservation of Meat and Poultry. Asia
Pacific Business Press, Inc., Delhi.
24
6. Howard J. Swatland. 2004. Meat Cuts and Muscle Foods, 2nd Ed. Nottingham Univ.
Press, Nottingham.
7. B. D. Sharma. 2003. Modern Abattoir Practices and Animal Byproducts Technology. Jaypee
Brothers Medical Publishers Pvt. Ltd., New Delhi.
8. B. D. Sharma. 1999. Meat and Meat Products Technology Including Poultry Products
Technology. Jaypee Brothers Medical Publishers Pvt. Ltd, New Delhi.
9. Alan H. Varnam and Jane P. Sutherland. 1995. Meat and Meat Products: Technology,
Chemistry and Microbiology. Chapman and Hall, London.
10. William J. Stadelman and Owen J. Cotterill. 1995. Egg Science and Technology, 4th Ed.
Food Products Press, NY, USA.
11. R. A. Lawrie. 1985. Meat Science, 4th Ed. Pergamon Press, Oxford, UK.

FDPT 312 Bakery, Confectionery and Snack Products 3 (2+1)

Course outlines
Theory
Bakery products: Types, specifications, compositions, ingredients, formulations,
processing, equipment, packaging, storage and quality testing; Confectionery and chocolate
products: Types, specifications, compositions, ingredients, formulations, processing, equipment,
packaging, storage and quality testing; Product quality characteristics, defects, causes and
corrective measures; Snack foods: Types, specifications, compositions, ingredients, formulations,
processing, equipment, packaging, storage and quality testing; Snack food seasonings; Breakfast
cereals, macaroni products and malts: Specifications, compositions, ingredients, formulations,
processing, equipment, packaging, storage and quality testing.

Practical
Identifications and composition of various ingredients for snacks, bakery and confectionery
products; Flours, their classifications and characterization; Processing technology, packaging
and quality evaluation of selected snack items; Processing technology, packaging and quality
evaluation of selected bakery items; Processing technology, packaging and quality evaluation of
selected confectionery items; Processing technology, packaging and quality evaluation of selected
chocolates; Processing technology of traditional Indian confection. Visit to bakery, confectionery
and snack units (industry).

Lecture
Theory
1 Bakery products – history, present trends, nutritional facts
2 Bakery products: types – biscuits, crackers, breads, cakes, pastries
3 Bakery products specifications– Indian and International specifications
25
4 Bakery product compositions and ingredients – flour, sugar, yeast and milk
5 Bakery product compositions and ingredients – leavening agents, colors, setting material
and flavors
6 Formulations and processing of bakery product: biscuits – crackers, soda crackers cookies
and equipment
7 Formulations and processing of bakery product: cakes –methods in cake making, types of
cakes and equipment
8 Formulations and processing of bakery product: breads – methods of bread making and
equipment
9 Equipment, packaging and storage of bakery products – materials used for packaging and
storage conditions
10 Quality testing of bakery product: physical, chemical and microbial qualities of bakery
products
11 Confectionery and chocolate products – history, types and present trends
12 Confectionery and chocolate products specifications – Indian and International
specifications
13 Confectionery and chocolate products: compositions and ingredients used in confectionery
– sugars, syrups and aerating agents
14 Confectionery and chocolate products: compositions and ingredients used in confectionery
– confectionery fats, gelatinizing agents, starches, flavors and colors
15 Formulations and processing of traditional confectionery and hard boiled sweets
16 Formulations and processing of aerated confectionery and creams
17 Formulations and processing of granulated confectionery, sugar panning tablets and
lozenges
18 Formulations and processing of crystallized confectionery and chewing gums
19 Equipment used in Bakeryconfectionery manufacturing
20 Packaging and storage of confectionery products – materials used for packaging, storage
conditions
21 Quality testing of confectionery products – physical, chemical and microbial qualities of
confectionery products
22 Product quality characteristics, defects, causes and corrective measures of confectionery
products
23 Chocolate making: compositions and ingredients – cocoa processing, emulsifiers and others
24 Formulations and processing of chocolates – dark and white chocolate processing
25 Equipment used in chocolate manufacturing
26 Packaging and storage of chocolates- materials used for packaging and storage conditions
27 Quality testing of chocolates – physical, chemical and microbial qualities of chocolate
products

26
28 Snack foods: types, specifications, composition, ingredients, formulations, processing and
snack food seasonings
29 Equipment, packaging, storage and quality testing
30 Breakfast cereals – flaked, extruded, oven puffed, gun puffed, shredded, other formulations
and processing of breakfast cereals
31 Equipments used in manufacturing of breakfast cereals – mixers, feeders, extruders, dryers
and fryers
32 Packaging and storage of breakfast cereals, quality testing of breakfast cereals – product
quality, physical, chemical and microbial

Practical
1 Identification and composition of various ingredients for snacks
2 Identification and composition of various ingredients for bakery
3 Identification and composition of various ingredients for confectionery product
4 Flours, classifications and characterization I
5 Flours, classifications and characterization II
6 Processing technology and packaging of selected snack items
7 Quality evaluation of selected snack items
8 Processing technology and packaging of selected bakery items
9 Quality evaluation of selected bakery items
10 Processing technology and packaging of selected confectionery items
11 Quality evaluation of selected confectionery items
12 Processing technology and packaging of selected chocolate items
13 Quality evaluation of selected chocolate items
14 Processing technology of traditional Indian confectionery
15 Visit to bakery/confectionery/snack units
16 Practical Examination

References
1. NIIR Board of Consultants & Engineers. 2014. The Complete Technology Book on Bakery
Products (Baking Science with Formulation & Production), 3rd Ed. NIIR, New Delhi.
2. Peter P. Grewling. 2013. Chocolates & Confections, 2nd Ed. John Wiley & Sons, Inc.,
Hoboken, New Jersey, USA.
3. E. J. Pyler and L. A. Gorton. 2009. Baking Science & Technology, Vol. II: Formulation &
Production, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.
4. E. J. Pyler and L. A. Gorton. 2008. Baking Science & Technology, Vol. I: Fundamentals &
Ingredients, 4th Ed. Sosland Publishing Company, Kansas City, MO, USA.
5. H. Hui. 2007. Handbook of Food Products Manufacturing: Principles, Bakery, Beverages,
Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley & Sons,
Inc., Hoboken, New Jersey, USA.

27
6. John J. Kingslee. 2006. A Professional Text to Bakery and Confectionery. New Age
International, New Delhi.
7. Harold Corke, Ingrid De Leyn, Nanna A. Cross, Wai-Kit Nip, Y. H. Hui. 2006. Bakery
Products: Science and Technology. Blackwell Publishing Ltd., Oxford, UK.
8. Joseph Amendola and Nicole Rees. 2003. Understanding Baking: The Art and Science of
Baking, 3rd Ed. John Wiley & Sons, Inc., Hoboken, New Jersey, USA.
9. Duncan Manley. 2000. Technology of Biscuits, Crackers and Cookies, 3rd Ed. Woodhead
Publishing Limited, Cambridge, England.
10. N. L. Kent and A. D. Evers. 1994. Kent’s Technology of Cereals: An Introduction for
Students of Food Science and Agriculture, 4th Ed. Elsevier Science Ltd., Oxford, UK.
11. E. B. Jackson. 1995. Sugar Confectionery Manufacture, 2nd Ed. Springer-Verlag, US.
12. Samuel A. Matz. 1976. Snack Food Technology, 2nd Ed. AVI Publishing Co., Inc., Westport,
Connecticut, USA.
13. US Wheat Associates. Baker’s Handbook on Practical Baking.

FDPT 313 Food Packaging Technology and Equipment 3 (2+1)

Course outlines
Theory
Packaging situations in World, India; Need of packaging; Package requirements, package
functions; Package materials: Classification of packages, paper as package material, its
manufacture, types, advantages of corrugated and paper board boxes, etc.; Glass as package
material, manufacture, advantages, disadvantages; Metal (Aluminium/tin/SS) as package
material-manufacture, advantages, disadvantages, plastic as package material, classification of
polymers, properties of each plastics, uses of each plastics; Lamination: Moulding-Injection,
blow, extrusion; Coating on paper and films; Aseptic packaging: Need, advantages, process,
comparison of conventional and aseptic packaging, system of aseptic packaging and materials
used in aseptic packaging; Permeability: Theoretical considerations, permeability of gases and
vapours; Permeability of multilayer materials; Permeability in relation to packaging requirement
of foods; Transport properties of barriers; Simulations of product: Package environment
interaction; Packaging of specific foods, mechanical and functional tests on package.

Practical
Classification of various packages based on material and rigidity; Measurement of thickness
of paper, paper boards; Measurement of basic weight and grammage of paper and paperboards;
Measurement of water absorption of paper, paper boards; Measurement of bursting strength of
paper, paper boards; Measurement of tear resistance of papers; Measurement of puncture resistance
of paper and paperboard; Measurement of tensile strength of paper, paper boards; Measurement
of grease resistance of papers; Determination of gas and water transmission rate of package
films; Determination of laquer integrity test; Drop test, Box compression test; Identification of
plastic films; Determination of seal integrity, ink adhesion; packaging practices followed for

28
packing fruits and vegetables; Shelf life calculations for food products; Head space analysis of
packaged food; Study of vacuum packaging machine, bottle filling machine and form-fill-seal
machine.

Lecture
Theory
1 Packaging situations in world, India; need of packaging and package requirements
2 Package functions; levels of packaging; package materials- classification of packages
3 Paper as package material, its manufacture – pulp – mechanical pulp – chemical pulping
4 Alkaline process – soda process – sulphate process – sulphite process – semi chemical
pulping – digestion
5 Bleaching - beating and refining - paper making - converting - calendaring – strength
additives - sizing agents
6 Types of paper - kraft paper - bleached paper - grease proof paper – glassine paper -
vegetable parchment waxed paper
7 Paper boards - paper board grades - folding cartons - beverage cartons - molded pulp
containers – advantages of corrugated and paper board boxes, etc.
8 Printing and varnishing - die cutting and creasing - gluing and sealing
9 Glass as package material, properties of glass – mechanical, thermal and optical
10 Glass manufacture – melting, blow and blow press, narrow neck press and blow processes
11 Cold and hot treatment of glass, inspection of glass bottles- advantages, disadvantages of
glass; food container closures
12 Metal (Aluminum/ tin/ SS) as package material manufacture - manufacture of tin plate -
tin plating
13 Manufacture of aluminum containers - advantages and disadvantages
14 Container making processes - end manufacture - three piece can manufacture – welded
side seams -soldered side seams - double seaming - two piece can manufacture
15 Drawn and ironed cans – drawn and redrawn cans - protective and decorative coatings -
aluminum foils and containers - tube - retort pouch
16 Plastic as package material, classification of polymers, properties of each plastics, uses of
each plastics
17 Lamination: molding-injection, blow, extrusion; coating on paper and films
18 Aseptic packaging: need, advantages, process, comparison of conventional and aseptic
packaging
19 System of aseptic packaging and materials used in aseptic packaging
20 Permeability: theoretical considerations, permeability of gases and vapors; permeability
of multilayer materials; permeability in relation to packaging requirement of foods
21 Transport properties of barriers; simulations of product
22 Mechanical and functional tests on packaging material
23 Edible and bio-based food packaging material
29
24 Modified atmospheric packaging
25 Active and intelligent packaging
26 Package environment interaction; packaging of specific foods
27 Packaging of flesh foods
28 Packaging of dairy products
29 Packaging of cereal, snack and confectionery
30 Packaging of fruits and vegetables
31 Packaging of beverages
32 Packaging laws and regulations

Practical
1 Classification of various packages based on material and rigidity and packaging practices
followed for packing fruits and vegetables
2 Measurement of thickness, basic weight and grammage of paper and paperboards
3 Measurement of water absorption of paper and paper boards (Cobb test)
4 Measurement of bursting strength of paper and paper boards
5 Measurement of tear resistance of papers
6 Measurement of puncture resistance of paper and paperboard
7 Measurement of tensile strength of paper and paper boards
8 Measurement of grease resistance of papers
9 Determination of gas and water transmission rate of package films
10 Determination of lacquer integrity test
11 Drop test for packed food items and box compression test
12 Determination of seal integrity and ink adhesion
13 Shelf life calculations for food products and packaging practices followed for fruits and
vegetables
14 Head space analysis of packaged food
15 Study of vacuum packaging machine, bottle filling machine and form-fill-seal machine
16 Practical Examination

References
1. Gordon L. Robertson. 2014. Food Packaging: Principles and Practice, 3rd Ed. CRC Press,
Boca Raton, FL, USA.
2. Gordon L. Robertson. 2010. Food Packaging and Shelf Life – A Practical Guide. CRC
Press, Boca Raton, FL, USA.
3. Jung H. Han. 2007. Packaging for Nonthermal Processing of Food. Blackwell Publishing
Ltd., Oxford, UK.
4. Jung H. Han. 2005. Innovations in Food Packaging. 2nd Edition. Food Science &
Technology International Series. Elsevier Academic Press, UK.
5. Richard Coles, Berek McDowell and Mark J. Kirwan. 2003. Food Packaging Technology.
Blackwell Publishing Ltd., Oxford, UK.

30
FDPT 314 Processing of Fish and Marine Products 3 (2+1)

Course outlines
Theory
Fisheries resources, global and Indian scenamrio; Types of fish and other marine products;
Classification of fish (fresh water and marine), composition of fish, characteristics of fresh fish,
spoilage of fish- microbiological, physiological, biochemical; Relationship between chilling and
storage life, MAP, general aspects of fish freezing, changes in quality during chilled and frozen
storage; Principles of canning, effect of heat processing on fish, storage of canned fish, pre-
process operations, post-process operations, cannery operations for specific canned products;
Fish products: Introduction, fish muscle proteins, surimi process, traditional and modern surimi-
production lines, quality of surimi products, comparison of surimi and fish mince products; Fish
protein concentrates (FPC), fish protein extracts (FPE), fish protein hydrolysates (FPH);
Processing technology protocols of indigenous products: Fish sauce and paste. Novel methods;
Low dose irradiation; High pressure treatment, MAP, vacuum packaging, gas packaging; Oxygen
absorbents and CO2 generators, ethanol vapour generation, hurdle barrier concept, value added
fish products, packaging; Sea food quality assurance, HACCP, EU hygienic regulations and ISO
9000 standards; New kinds of quality and safety problems emerging in sea food processing and
preservation.

Practical
Study of anatomy and dressing of fish; Study of anatomy and dressing of prawn and other
marine products; Identification of different types of fish - Selection and grading; Identification
of different types of prawn and other marine products - Selection and grading; Quality evaluation
of fish; Preparation of sun dried and salt cured fish, fish sauce; Chilling and freezing of fish;
Preparations of fish protein concentrate; Preparation of fish meal; Preparation of marine fish oils
and various fish products; Utilization of fish by-products; Preparation of marine algal products;
Preservation of fish: Drying, pickling; Preservation of marine products using fermentation process;
Preparation of value added sea products: Cutlets, bullets, wafers; Processing of fish oils; Canning
methods for marine fishery products; Estimation of TVB and TMA; Determination of iodine
value; Protein estimation by Folin-Lowrey’s method; Visit to fish and prawn processing industry.

Lecture
Theory
1 Fisheries resources, global and Indian scenario
2 Types of fish and other marine products
3 Classification of fish (fresh water and marine)
4 Composition of fish: biochemical composition of fish - prawn/shrimp and marine fishes -
proximate composition; nutritive value of fish flesh - prawn and marine foods
5 Characteristics of fresh fish

31
6 Spoilage of fish- microbiological: spoilage indices of fish - factors affecting spoilage of
fish
7 Spoilage of fish- physiological: post-mortem changes in fish and quality assessment
8 Spoilage of fish- biochemical: enzymatic changes
9 Relationship between chilling and storage life
10 MAP: application of modified atmosphere packaging for fish and marine products
11 General aspects of fish freezing: factors affecting - freezing time of fish – individually
quick freezing of shrimps, slow freezing methods - equipment required-types - direct and
indirect systems
12 IQF of shrimps: changes in quality during chilled and frozen storage
13 Principles of canning and effect of heat processing on fish
14 Storage of canned fish, pre-process operations and post-process operations
15 Cannery operations for specific canned products
16 Fish products: introduction, fish muscle proteins, surimi process, traditional and modern
surimi production lines
17 Quality of surimi products, comparison of surimi and fish mince products
18 Fish Protein Concentrates (FPC)
19 Fish Protein Extracts (FPE)
20 Fish Protein Hydrolysates (FPH)
21 Processing technology protocols of indigenous products: fish sauce
22 Processing technology of indigenous products: fish paste
23 Novel methods: novel methods in fish processing industry
24 Low dose irradiation
25 High pressure treatment
26 MAP, vacuum packaging and gas packaging
27 Oxygen absorbents, CO2 generators and ethanol vapour generation
28 Hurdle barrier concept: definition of hurdle technology and different hurdles that can be
employed in fish processing industry
29 Value added fish products
30 Packaging: packaging of fish and marine products
31 Sea food quality assurance, HACCP, EU hygienic regulations and ISO: 9000 standards
32 New kinds of quality and safety problems emerging in sea food processing and preservation

Practical
1 Study of anatomy and dressing of fish
2 Study of anatomy and dressing of prawn and other marine products
3 Identification of different types of fish - selection and grading

32
4 Identification of different types of prawn and other marine products - selection and grading
5 Quality evaluation of fish, chilling and freezing of fish
6 Processing technology of sun dried and salt cured fish, fish sauce
7 Processing technology of fish protein concentrate and preparation of fish meal
8 Processing technology of marine fish oils and various fish products
9 Utilization of fish byproducts and preparation of marine algal products
10 Preservation of fish: drying, pickling; preservation of marine products using fermentation
process
11 Processing technology of value added sea products: cutlets, bullets, wafers; processing of
fish oils
12 Canning methods for marine fishery products
13 Estimation of TVB and TMA
14 Determination of iodine value and protein estimation by Folin-Lowrey’s method
15 Visit to fish and prawn processing industry
16 Practical Examination

References
1. D. P. Sen. 2005. Advances in Fish Processing Technology. Allied Publishers Pvt. Ltd.,
Delhi.
2. Brigitte Maas-van Berkel, Brigiet van den Boogaard and Corlien Heijnen. 2004.
Preservation of Fish and Meat. Agromisa Foundation, Wageningen.
3. FAO. 2003. Code of Practices of Canned Fishery products. FAO, UN, Rome.
4. Brend W. Rautenstrauss and Thomas Liehr. 2002. Fish Technology. Springer-Verlag, US.
5. G. M. Hall. 1997. Fish Processing Technology, 2nd Ed. Chapman & Hall, London, UK.
6. C. O. Chichester and H. D. Graham. 1973. Microbial safety of Fishery products. Academic
Press, New York.
7. American Public Health Association. 1970. Recommended Procedures for the
Bacteriological examination of Seawater and shell fish. APHA, USA.
8. George Borstorm. 1961. Fish as Food - Vol. I, II, III and IV. Academic Press, New York.
9. K. Gopakumar. 2002. View Larger Image Textbook of Fish Processing Technology. ICAR,
New Delhi.
10. Charles L. Cutting. 2002. Processing and Preservation of Fish. Agro Bios, New Delhi.

FDPT 315 Sensory Evaluation of Food Products 2 (1+1)

Course outlines
Theory
Introduction, definition and importance of sensory evaluation in relation: to consumer
acceptability and economic aspects; factors affecting food acceptance. Terminology related to
sensory evaluation. Principles of good practice: the sensory testing environment, test protocol
33
considerations, Basic principles: Senses and sensory perception, Physiology of sensory organs,
Classification of tastes and odours, threshold value factors affecting senses, visual, auditory,
tactile and other responses. Discrimination Tests, Procedure: Types of tests – difference tests
(Paired comparison, due-trio, triangle) ranking, scoring, Hedonic scale and descriptive tests.
Panel selection, screening and training of judges; Requirements of sensory evaluation, sampling
procedures; Factors influencing sensory measurements; Consumer Research – Affective Tests:
Objectives. Methods, types or questionnaires, development of questionnaires, comparison of
laboratory testing and Consumers studies, limitations. Interrelationship between sensory properties
of food products and various instrumental and physico-chemical tests; Quality Evaluations
Application of sensory testing: sensory evaluation in food product development, sensory evaluation
in quality control.

Practical
Determination of threshold value for basic tastes; Odour recognition, difference (PC, Duo-
trio, triangle); Determination of threshold value for various odours; Selection of judging panel;
Training of judges, for recognition of certain common flavour and texture defects using different
types of sensory tests; Descriptive analysis methodology; Sensory evaluation of various food
products using different scales, score cards and tests; Texture profile methodology; Estimation
of color; Relationship between objective and subjective methods; Designing a sensory laboratory.

Lecture
Theory
1 Introduction, definition and importance of sensory evaluation in relation to consumer
acceptability and economic aspects
2 Factors affecting food acceptance
3 Terminology related to sensory evaluation
4 Principles of good practice: the sensory testing environment and test protocol considerations
5 Basic principles: senses and sensory perception in relation to vision, touch, odour, taste
and flavour
6 Physiology of sensory organs – mechanism of perception – texture perception and
measurement
7 Classification of tastes and odours - threshold value, factors affecting senses, visual,
auditory, tactile and other responses
8 Discrimination tests and procedures: types of tests – difference tests (paired comparison,
duo-trio, triangle) ranking, scoring and hedonic scale
9 Descriptive tests - current practices and application of descriptive methods- flavour profile
and dilution flavour profile
10 Descriptive tests - quantitative descriptive analysis-ordinal scales, category scales, line
scales, free choice profiling and time intensity scaling

34
11 Panel selection, screening and training of judges
12 Requirements of sensory evaluation, sampling procedures and factors influencing sensory
measurements
13 Consumer research: affective tests - objectives and methods-subjects-types of acceptance
testing
14 Types of questionnaires, development of questionnaires, comparison of laboratory testing,
consumers studies and limitations
15 Interrelationship between sensory properties of food products, various instrumental and
physico-chemical tests
16 Quality evaluations - application of sensory testing: sensory evaluation in food product
development and sensory evaluation in quality control

Practical
1 Determination of threshold value for basic tastes - sweetness
2 Determination of threshold value for basic tastes- saltiness
3 Odour recognition test
4 Difference (PC, duo-trio, triangle) tests
5 Determination of threshold value for various odours
6 Selection of judging panel
7 Training of judges for recognition of certain common flavour and texture defects using
different types of sensory tests- hedonic rating
8 Training of judges for recognition of certain common flavour and texture defects using
different types of sensory tests- numerical scoring
9 Training of judges for recognition of certain common flavour and texture defects using
different types of sensory tests- composite scoring
10 Descriptive analysis methodology- flavour profile and dilution flavor profile methods
11 Sensory evaluation of various food products using different scales, score cards and tests-
line scaling method
12 Texture profile methodology
13 Estimation of color
14 Relationship between objective and subjective methods
15 Designing a sensory laboratory
16 Practical Examination

References
1. Amerine, M. A., Pangborn, R. M. and Rossles, E. B. 1965. Principles of Sensory Evaluation
of Food. Academic Press, London.
2. Early, R. 1995. Guide to Quality Management Systems for Food Industries. Blackie
Academic.

35
3. Jellinek, G. 1985. Sensory Evaluation of Food - Theory and Practice. Ellis Horwood.
4. Lawless, H. T. and Klein, B. P. 1991. Sensory Science Theory and Applicatons in Foods.
Marcel Dekker.
5. Macrae, R., Rolonson Roles and Sadlu, M. J. 1994. Encyclopedia of Food Science &
Technology & Nutrition. Vol. XI. Academic Press.
6. Maslowitz, H. 2000. Applied Sensory Analysis of Foods. Vols. I, II. CRC Press, Boca
Raton, FL, USA.
7. Piggot, J. R. 1984. Sensory Evaluation of Foods. Elbview Applied Science Publ.
8. Potter, N. N. and Hotchkiss, J. H. 1997. Food Science. 5th Ed. CBS Publishers, Delhi.

FDPT 411 Processing Technology of Beverages 3 (2+1)

Course outlines
Theory
History and importance of beverages and status of beverage industry; Processing of
beverages: Packaged drinking water, juice based beverages, synthetic beverages, still, carbonated,
low-calorie and dry beverages, isotonic and sports drinks, dairy based beverages, alcoholic
beverages, fruit beverages, speciality beverages, tea, coffee, cocoa, spices, plant extracts, etc.;
FSSAI specifications for beverages; Ingredients, manufacturing and packaging processes and
equipment for different beverages; Water treatment and quality of process water; Sweeteners,
colorants, acidulants, clouding and clarifying and flavouring agents for beverages; Carbon dioxide
and carbonation; Quality tests and control in beverages; Miscellaneous beverages: Coconut water,
sweet toddy, sugar cane juice, coconut milk, flavoured syrups.

Practical
Quality analysis of raw water; Determination of density and viscosity of caramel;
Determination of colours in soft drinks by wool technique; Preparation of iced and flavoured
tea; Preparation of carbonated and non-carbonated beverages; Determination of caffeine in
beverages; Determination of brix value, gas content, pH and acidity of beverages; Quality analysis
of tea and coffee; Preparation of miscellaneous beverages; Visit to carbonation unit; Visit to
mineral water plant.

Lecture
Theory
1 History and importance of beverages – evolution and economic importance
2 Status of beverage industry – past, present and future trends and marketing status
3 Processing of beverages - classification, process overview and hazard analysis
4 Packaged drinking water – processing, specifications and equipment
5 Juice based beverages – types, processing, unit operations and health benefits

36
6 Synthetic beverages – types and processing
7 Still and carbonated beverages - types and processing
8 Low-calorie and dry beverages – introduction to zero and low calorie beverages
9 Isotonic and sports drinks – definition of isotonic beverage, types of sports drinks, purpose
of drink, nutrition, formulation and examples
10 Dairy based beverages – milk drinks, buttermilk, drinkable yogurts, shakes and flavored
milk drinks
11 Alcoholic beverages – fermentation process -beer, cider, wine and spirits
12 Fruit beverages - juice, squash, cordial, nectar, syrups and carbonated beverages
13 Specialty beverages – types and functional beverages
14 Tea and coffee – types, flavored tea, processing, brewing of coffee and instant coffee
15 Cocoa and spices based beverages – chocolate drinks and spiced beverages
16 Plant extracts based beverages – herbal beverages, green tea, herbal tea, detoxifying drinks,
nectars and syrups
17 FSSAI specifications for beverages
18 Ingredients used in beverage making
19 Manufacturing of various non-alcoholic beverages
20 Manufacturing of various alcoholic beverages
21 Packaging processes of beverages
22 Equipment for different beverages
23 Water treatment and quality of process water
24 Sweeteners used in beverages – natural, bulk and artificial sweeteners
25 Colorants and acidulants used in beverages – natural and synthetic colors, acid regulators
26 Clouding and clarifying used in beverages - natural and synthetic
27 Flavoring agents for beverages
28 Carbon dioxide infusion and carbonation
29 Quality tests and control in beverages
30 Miscellaneous beverages: coconut water and sweet toddy
31 Processing of sugar cane juice and coconut milk
32 Processing of flavored syrups

Practical
1 Quality analysis of raw water
2 Determination of density and viscosity of caramel
3 Determination of colours in soft drinks by wool technique
4 Preparation of iced tea
5 Preparation of flavoured tea
6 Preparation of carbonated beverages
7 Preparation of non carbonated beverages

37
8 Determination of caffeine in beverages
9 Determination of brix value and gas content of beverages
10 Determination of pH and acidity of beverages
11 Quality analysis of tea
12 Quality analysis of coffee
13 Preparation of miscellaneous beverages – coconut milk
14 Visit to packaged water plant
15 Visit to carbonation unit
16 Practical Examination

References
1. Hans Michael Eblinger. 2009. Handbook of Brewing: Processes, Technology, Markets.
Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. Germany.
2. Y. H. Hui. 2007. Handbook of Food Products Manufacturing: Principles, Bakery, Beverages,
Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley & Sons,
Inc., Hoboken, New Jersey, USA.
3. Philip R. Ashurst. 2005. Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd
Ed. Blackwell Publishing Ltd., Oxford, UK.
4. Amalendu Chakraverty, Arun S. Mujumdar, G. S. VijayaRaghavan and Hosahalli S.
Ramaswamy. 2003. Handbook of Post Harvest Technology: Cereals, Fruits, Vegetables,
Tea, and Spices. Marcel Dekker, Inc., NY, USA.
5. V. K. Joshi and Ashok Pandey. 1999. Biotechnology: Food Fermentation – Microbiology,
Biochemistry and Technology, Vol. II. Educational Publishers & Distributors, New Delhi.
6. Alan H. Varnam and Jane P. Sutherland. 1994. Beverages: Technology, Chemistry and
Microbiology. Chapman, London, UK.

38
 Department of Food Process Engineering
FDPE 121 Food Thermodynamics 3 (2+1)

Course outlines
Theory
Basic concepts: definitions, approaches, thermodynamic systems, thermodynamic
properties and equilibrium, state of a system, state diagram, path and process, different modes
of work, Zeroth law of thermodynamics, concept of temperature, heat; First law of
thermodynamics: Energy, enthalpy, specific heats, applications of first law, steady and unsteady
flow analysis; Second law of thermodynamics: Kelvin-Planck and Clausius statements, reversible
and irreversible processes, thermodynamic temperature scale, entropy, availability and
irreversibility; Properties of Pure Substances: Thermodynamic properties of pure substances
in solid, liquid and vapor phases, P-V-T behaviour of simple compressible substances, phase
rule; Thermodynamic cycles: Carnot vapor power cycle, ideal Rankine cycle, Rankine Reheat
cycle, air standard Otto cycle, air standard Diesel cycle, air-standard Brayton cycle, vapor-
compression refrigeration cycle; Psychometry: thermodynamic properties of moist air, perfect
gas relationship, absolute humidity, relative humidity, percentage humidity, humid volume,
total heat, enthalpy, dry bulb temperature, wet bulb temperature, dew point temperature, adiabatic
processes, wet bulb depression, humid heat, specific volume, heating, cooling, dehumidifying,
sorption isotherms, three stages of water, phase diagram for water, vapour pressure temperature
curve for water, heat requirement for vaporization, measurement of humidity; Boilers and steam
generation; Properties of steam: Wet, dry saturated, superheated steam, use of steam tables.

Practical
Determination of dryness fraction of steam. Determination of state of air using
psychometric chart and hygrometer; Use of psychometric chart during drying process/
humidification process; Tutorials on psychometric chart; Demonstration of equilibrium sorption
isotherms; Use of psychometric chart during drying process/humidification process; Visit to
food plant with steam utilization.

Lecture
Theory
1 Basic concepts: definitions, approaches, thermodynamic systems
2 Thermodynamic properties – processes and cycles
3 Homogeneous and heterogeneous systems and thermodynamic equilibrium
4 Zeroth law of thermodynamics, concept of temperature and heat
5 Quasi-static process, pure substance and thermostatics
6 State of a system, state diagram, path and process, different modes of work
7 First law of thermodynamics: energy, enthalpy and specific heats

39
8 Applications of first law, steady and unsteady flow analysis
9 Second law of thermodynamics: Kelvin-Planck
10 Clausius statements, reversible and irreversible processes
11 Thermodynamic temperature scale, entropy, availability and irreversibility of energy
12 Properties of Pure Substances: Thermodynamic properties of pure substances in solid
13 Thermodynamic properties of pure substances in liquid and vapor phases
14 P-V-T behaviour of simple compressible substances, phase rule
15 Thermodynamic cycles: Carnot vapor power cycle
16 Ideal Rankine cycle, Rankine reheat cycle
17 Air standard Otto cycle, air standard Diesel cycle
18 Air-standard Brayton cycle
19 Vapor-compression refrigeration cycle
20 Psychometry: thermodynamic properties of moist air
21 Perfect gas relationship, absolute humidity
22 Relative humidity, percentage humidity
23 Humid volume, total heat, enthalpy, dry bulb temperature
24 Wet bulb temperature, dew point temperature
25 Adiabatic processes, wet bulb depression, humid heat
26 Specific volume, heating, cooling, dehumidifying
27 Sorption isotherms, three stages of water, phase diagram for water
28 Vapourpressuretemperature curve for water
29 Heat requirement for vaporization, measurement of humidity
30 Properties of steam: wet, dry saturated and superheated steam
31 Properties of steam: Wet, dry saturated and superheated steam
32 Use of steam tables

Practical
1 Study of domestic refrigerator & identification of parts
2 Study of air conditioner & identification of parts
3 Determination of dryness fraction of steam
4 Determination of state of air using psychometric chart and hygrometer
5 Determination of state of air using psychometric chart and hygrometer
6 Use of psychometric chart during drying process/humidification process
7 Tutorials on psychometric chart
8 Study and identification of different parts of boiler
9 Demonstration of equilibrium sorption isotherms
10 Demonstration of equilibrium sorption isotherms
11 Use of psychometric chart during drying process/humidification process
12 Use of psychometric chart during drying process/humidification process

40
13 Visit to food plant with steam utilization
14 Tutorials on steam tables
15 Tutorial based on pressure-enthalpy diagram
16 Practical Examination

References
1. R. K. Rajput. 2007. Engineering Thermodynamics, 3rd Ed. Laxmi Publications (P) Ltd.,
Bangalore.
2. P. K. Nag. 2005. Engineering Thermodynamics, 3rd Ed. Tata-McGraw-Hill Education,
New Delhi.
3. J. M. Smith, H. C. Van Ness and M. M. Abbott. 2005. Introduction to Chemical Engineering
Thermodynamics, 7th Ed. McGraw-Hill, Inc., NY, USA.
4. Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
5. Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
6. Donald B. Brooker, Fred W. Bakker-Arkema and Carl W. Hall. 1976. Drying Cereal Grains.
The AVI Publishing Company, Inc., Connecticut, MA, USA.

FDPE 122 Post Harvest Engineering 3 (2+1)

Course outlines
Theory
Overview of post harvest technology: Concept and science, production and post harvest
losses, reasons for losses, importance of loss reduction; Water activity, water binding and its
effect on enzymatic and non-enzymatic reactions and food texture, control of water activity and
moisture; Post Harvest Handling operations; Cleaning: Cleaning of grains, washing of fruits
and vegetables, types of cleaners, screens, types of screens, rotary screens, vibrating screens,
machinery for cleaning of fruits and vegetables (air cleaners, washers), cleaning efficiency, care
and maintenance; Peeling; Sorting and grading: Sorting, grading, methods of grading; Grading-
Size grading, colour grading, specific gravity grading; screening, equipment for grading of fruits
and vegetables, grading efficiency, care and maintenance; Separation: Magnetic separator,
destoners, electrostatic separators, pneumatic separator; Decorticating and shelling: Principles
of working, design and constructional details, operating parameters, maintenance, etc. of various
decorticators/dehullers/shellers, description of groundnut decorticators, maize shellers, etc.; Grain
drying theory, grain dryers; Liquid dryers: Drum dryer, spray dryer and foam-mat drier;
Parboiling: process, changes during parboiling, parboiling methods, advantages and disadvantages
of parboiling with respect to milling, nutritional and cooking quality of grain, significance of
glass transition temperature; Milling: milling, polishing, grinding, milling equipment, dehuskers,

41
polishers (abrasion, friction, water jet), flour milling machines, pulse milling machines, grinders,
cutting machines, oil expellers, machine efficiency and power requirement; Materials handling:
Introduction to different conveying equipment used for handling of grains, fruits and vegetables;
Scope and importance of material handling devices; Study of different material handling systems:
Classification, principles of operation, conveyor system selection; Belt conveyor: Principle,
characteristics, relationship between belt speed and width, capacity, inclined belt conveyors,
idler spacing, belt tension, drive tension, belt tripper; Chain conveyor: Principle of operation,
advantages, disadvantages, capacity and speed, conveying chain; Screw conveyor: Principle of
operation, capacity, power, troughs, loading and discharge, inclined and vertical screw conveyors;
Bucket elevator: Principle, classification, operation, advantages, disadvantages, capacity, speed,
bucket pickup, bucket discharge, relationship between belt speed, pickup and bucket discharge,
buckets types; Pneumatic conveying system: Capacity and power requirement, types, air/product
separators; Gravity conveyor design considerations, capacity and power requirement.

Practical
Study of cleaners for grains; Study of washers for fruits and vegetables; Study of graders
for grains; Study of graders for fruits and vegetables; Study of decorticators; Study of a maize/
sunflower sheller; Study of crop dryers; Study of a RF/MW/tray dryer; Study of hot air dryer
and modeling drying kinetics; Study of vacuum dryer and modeling drying kinetics; Study of
working principle of spray dryer and spray drying process; Study of drum dryer and liquid food
dehydration using drum drying; Study of fluidized bed dryer and drying process; Study of foam-
mat dryer; Study of rice milling machines; Study of pulse milling machines; Study of different
components of flour mill; Study of different materials handling equipment.

Lecture
Theory
1 Overview of post harvest technology, concept and science; production and post harvest
losses of durables and perishables
2 Reasons for post harvest losses and importance of loss reduction to mitigate food demand;
engineering approach in reduction of post harvest losses
3 Concept of water activity, water binding and its effect on enzymatic, non-enzymatic
reactions, microbial action and food texture
4 Control of water activity and moisture by various processing principles
5 Post harvest handling operations; cleaning of grains and types of cleaners
6 Types of screens- rotary screens, vibrating screens- working principles, design parameters
cleaning efficiency, care and maintenance
7 Post harvest handling operations; cleaning- washing of fruits and vegetables, machinery
for cleaning of fruits and vegetables (air cleaners, washers), cleaning efficiency, care and
maintenance

42
8 Peeling, sorting and grading, methods of grading; grading- size grading, color grading,
specific gravity grading
9 Screening equipment for grading of fruits and vegetables, grading efficiency, care and
maintenance
10 Separation- magnetic separator, de-stoners, electrostatic separators, pneumatic separator
working principles, efficiency, care and maintenance
11 Decorticating and shelling: principles of working, design and constructional details,
operating parameters, care and maintenance
12 Description of groundnut decorticators, maize shellers, sunflower shellers, castor
decorticator, principles of working, design and constructional details, operating parameters,
care and maintenance
13 Grain drying theory, grain dryers, principle of drying- constant rate and falling rate drying
period, EMC
14 Grain drying theory, grain dryers; liquid dryers: drum dryer, spray dryer and foam-mat
drier
15 Parboiling: process, changes during parboiling, parboiling methods, advantages and
disadvantages of parboiling
16 Parboiling with respect to milling, nutritional and cooking quality of grain, significance
of glass transition temperature
17 Milling, polishing, grinding, milling equipment, de-huskers, polishers (abrasion, friction,
water jet)
18 Flour milling machines, grinders, cutting machines-principles of working, design and
constructional details, operating parameters, care and maintenance
19 Pulse milling machines, principles of working, design, constructional details, operating
parameters, care and maintenance
20 Pulse milling machines, principles of working, design, constructional details, operating
parameters, care and maintenance
21 Oil expellers, principles of working, design, machine efficiency, power requirement,
operating parameters, care and maintenance
22 Oil expellers, principles of working, design, machine efficiency and power requirement,
operating parameters, care and maintenance
23 Materials handling: introduction to different conveying equipment used for handling of
grains, fruits and vegetables
24 Scope and importance of material handling devices; study of different material handling
systems: classification, principles of operation, selection of conveyor system
25 Belt conveyor: principle, characteristics, relationship between belt speed and width,
capacity
26 Belt conveyor: Inclined belt conveyors, idler spacing, belt tension, drive tension, belt
tripper

43
27 Chain conveyor: Principle of operation, advantages, disadvantages, capacity and speed,
conveying chain
28 Screw conveyor: Principle of operation, capacity, power, troughs, loading and discharge,
inclined and vertical screw conveyors
29 Bucket elevator: Principle, classification, operation, advantages, disadvantages, capacity
30 Bucket elevator:speed, bucket pickup, bucket discharge, relationship between belt speed,
pickup and bucket discharge, buckets types
31 Pneumatic conveying system: capacity and power requirement, types, air/product
separators
32 Gravity conveyor design considerations, capacity and power requirement

Practical
1 Study of cleaners for grains
2 Study of washers for fruits and vegetables
3 Study of graders for grains, fruits and vegetables
4 Study of groundnut and castor decorticators
5 Study of a maize/sunflower sheller
6 Study of crop dryers
7 Study of a RF/MW/tray dryer
8 Study of hot air dryer and modeling drying kinetics
9 Study of vacuum dryer and modeling drying kinetics
10 Study of drum dryer, foam-mat dryer and liquid food dehydration
11 Study of fluidized bed dryer and drying process
12 Study of rice milling machines
13 Study of pulse milling machines
14 Study of different components of flour mill
15 Study of different materials handling equipment
16 Practical Examination

References
1. Amalendu Chakraverty and R. Paul Singh. 2014. Post Harvest Technology and Food
Process Engineering. CRC Press, Boca Raton, FL, USA.
2. Chakraverty. 2008. Post Harvest Technology of Cereals, Pulses and Oilseeds, 3rd Ed.
Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
3. Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook.
McGraw-Hill Co., Inc., NY, USA.
4. James G. Brennan. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
5. K. M. Sahay and K. K. Singh. 2001. Unit Operations of Agricultural Processing. Vikas
Publishing House Pvt. Ltd., Noida, UP.

44
6. G. Boumans. 1985. Grain Handling and Storage. Elsevier Science Publishers, Amsterdam,
The Netherlands.
7. R. L. Earle. 1983. Unit operations in Food Processing. Pergamon Press, New York, USA.
8. Carl W. Hall and Denny C. Davis. 1979. Processing Equipment for Agricultural Products.
The AVI Publishing Company, Inc., Connecticut, MA, USA.
9. S. M. Henderson and R. L. Perry. 1966. Agricultural Process Engineering, 2nd Ed. The
AVI Publishing Company, Inc., Connecticut, MA, USA.

FDPE 221 Heat and Mass Transfer in Food Processing 3 (2+1)

Course outlines
Theory
Basic heat transfer processes, heat transfer coefficients, properties related to heat transfer;
One-dimensional steady state conduction: Theory of heat conduction, Fourier’s law and its
derivation, Concept of electrical analogy and its application for thermal circuits, heat transfer
through composite walls and insulated pipelines; One-dimensional steady state heat conduction
with heat generation: Heat flow through slab, hollow sphere and cylinder with linear heat transfer,
uniform/non-uniform heat generation, development of equations of temperature distribution
with different boundary conditions; Steady-state heat conduction with heat dissipation to
environment: Introduction to extended surfaces (fins) of uniform area of cross-section and with
Equation of temperature distribution with different boundary conditions; Effectiveness and
efficiency of the fins; Introduction to unsteady state heat conduction: System with negligible
internal resistance and in various geometries; Convection: Forced and free convection, use of
dimensional analysis for correlating variables affecting convection heat transfer; Concept of
Nusselt number, Prandtl number, Reynolds number, Grashoff number, some important empirical
relations used for determination of heat transfer coefficient; Heat transfer to flowing fluids;
Radiation: Heat radiation, emissivity, absorptivity, transmissivity, radiation through black and
grey surfaces, determination of shape factors; Introduction to condensing and boiling heat transfer:
Film- and drop-wise condensation, effect of non-condensable gases, boiling heat transfer; Heat
Exchangers: General discussion, fouling factors, jacketed kettles, LMTD, parallel and counter
flow heat exchangers, shell and tube and plate heat exchangers, heat exchanger design;
Application of different types of heat exchangers in dairy and food industry; Mass transfer:
Fick’s law of diffusion, steady state diffusion of gases and liquids through solids, equimolar
diffusion, isothermal evaporation of water into air, mass transfer coefficient, application in
dairy and food industry.

45
Practical
Heat transfer analysis during conduction and convection; Study on various types of heat
exchangers used in food industry; Preparation and calibration of thermocouples; Determination
of thermal conductivity of different food products; Study of working principle and constructional
details of plate heat exchanger; Study of working principle and constructional details of shell
and tube heat exchanger. Determination of overall heat transfer coefficient of shell and tube,
plate heat exchangers, jacketed kettle used in food industry; Studies on heat transfer through
extended surfaces; Studies on temperature distribution and heat transfer in HTST pasteurizer.

Lecture
Theory
1 Basic heat transfer processes-conduction, convection and radiation
2 Heat transfer co-efficient and properties related to heat transfer
3 One-dimensional steady state conduction
4 Theory of heat conduction, Fourier’s law and its derivation
5 Concept of electrical analogy and comparison with conduction through composite slab
6 Heat transfer through composite walls and insulated pipelines-critical thickness of
insulation
7 One-dimensional steady state heat conduction with heat generation
8 Heat flow through slab, hollow sphere and cylinder with linear heat transfer
9 Uniform/non-uniform heat generation in different solid
10 Development of equations of temperature distribution with different boundary conditions
11 Steady-state heat conduction with heat dissipation to environment
12 Introduction to extended surfaces (fins) of uniform area of cross-section and with equation
of temperature distribution with different boundary conditions
13 Effectiveness, efficiency of fins and errors in measurement of temperature in a
thermocouple well
14 Introduction to unsteady state heat conduction
15 System with negligible internal resistance in various geometries
16 Convection: forced and free convection
17 Use of dimensional analysis for correlating variables affecting convection heat transfer
18 Concept of Nusselt number, Prandtl number, Reynolds number and Grashoff number
19 Important empirical relations used for determination of heat transfer coefficient- Heislar’s
charts and calculations
20 Empirical relations used for determination heat transfer in flowing fluids
21 Radiation: heat radiation, emissivity, absorptivity, transmissivity, radiation through black
and grey surfaces
22 Determination of shape factors in radiation heat transfer

46
23 Introduction to condensing and boiling heat transfer: film and drop-wise condensation
24 Effect of non-condensable gases and boiling heat transfer
25 Heat exchangers: general discussion, fouling factors and jacketed kettles
26 LMTD, parallel and counter flow heat exchangers
27 Shell and tube and plate heat exchangers
28 Heat exchanger design; application of different types of heat exchangers in dairy and
food industry, heat exchanger effectiveness and NTU analysis
29 Mass transfer: Fick’s law of diffusion
30 Steady state diffusion of gases and liquids through solids
31 Equi-molar diffusion and isothermal evaporation of water into air
32 Mass transfer coefficient, application of mass transfer in dairy and food industry

Practical
1 Heat transfer analysis during conduction
2 Heat transfer analysis during convection
3 Study on various types of heat exchangers used in food industry
4 Study on various types of heat exchangers used in food industry
5 Preparation and calibration of thermocouples
6 Determination of thermal conductivity of different food products
7 Study of working principle and constructional details of plate heat exchanger
8 Study of working principle and constructional details of shell and tube heat exchanger
9 Determination of overall heat transfer coefficient of shell and tube used in food industry
10 Determination of overall heat transfer coefficient of plate heat exchanger used in food
industry
11 Determination of overall heat transfer coefficient of jacketed kettle used in food industry
12 Studies on heat transfer through extended surfaces
13 Studies on temperature distribution in HTST pasteurizer
14 Studies on heat transfer in HTST pasteurizer
15 Tutorials on heat exchangers
16 Practical Examination

References
1. Eduardo Cao. 2010. Heat Transfer in Process Engineering. The McGraw-Hill Companies,
Inc., New York, USA.
2. J. P. Holman. 2010. Heat Transfer, 10th Ed. McGraw-Hill Book Co., Boston, USA.
3. Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook.
McGraw-Hill Co., Inc., NY, USA.
4. John H. Lienhard IV and John H. Lienhard V. 2008. A Heat Transfer Textbook. Phlogiston
Press, Cambrige, MA, USA.

47
5. Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
6. Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles,
4th Ed. Prentice-Hall, NY, USA.
7. J. M. Coulson, J. F. Richardson, J. R. Backhurst and J. H. Harker. 1999. Coulson &
Richardson's Chemical Engineering, Vol. 1, Fluid Flow, Heat Transfer and Mass Transfer,
6th Ed. Butterworth–Heinemann, Oxford, UK.
8. M. NecatiÖzisik. 1993. Heat Conduction, 2nd Ed. John Wiley & Sons, NY, USA.
9. Robert E. Treybal. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.

FDPE 222 Unit Operations of Food Processing-I 3 (2+1)

Course outlines
Theory
Size reduction: Benefits, classification, determination and designation of the fineness of
ground material, sieve/screen analysis, principle and mechanisms of comminution of food,
Rittinger’s, Kick’s and Bond’s equations, work index, energy utilization; Size reduction
equipment: Principal types, crushers (jaw crushers, gyratory, smooth roll), hammer mills and
impactors, attrition mills, buhr mill, tumbling mills, tumbling mills, ultra fine grinders, fluid jet
pulverizer, colloid mill, cutting machines (slicing, dicing, shredding, pulping); Mixing: theory
of solid mixing, criteria of mixer effectiveness and mixing indices, rate of mixing, theory of
liquid mixing, power requirement for liquid mixing; Mixing equipment: Mixers for low or
medium-viscosity liquids (paddle agitators, impeller agitators, powder-liquid contacting devices,
other mixers), mixers for high viscosity liquids and pastes, mixers for dry powders and particulate
solids; Mechanical Separations: Theory, centrifugation, liquid-liquid centrifugation, liquid-solid
centrifugation, clarifiers, desludging and decanting machines; Filtration: Theory of filtration,
rate of filtration, pressure drop during filtration, applications, constant-rate filtration and constant-
pressure filtration, derivation of equation; Filtration equipment; plate and frame filter press,
rotary filters, centrifugal filters and air filters, filter aids; Membrane separation: General
considerations, materials for membrane construction, ultra-filtration, processing variables,
membrane fouling, applications of ultra-filtration in food processing, reverse osmosis, mode of
operation and applications; Membrane separation methods, demineralization by electro-dialysis,
gel filtration, ion exchange, per-evaporation and micro filtration.

Practical
Determination of fineness modulus and uniformity index; Determination of mixing index
of a feed mixer; Power requirement in size reduction of grain using Rittinger’s law, Kick’s law
and Bond’s law. Performance evaluation of hammer mill; Performance evaluation of attrition
mill; Study of centrifugal separator; Study of freeze dryer and freeze drying process; Study on

48
osmosis in fruits; Determination of solid gain and moisture loss during osmosis; Study of reverse
osmosis process; Study of ultra filtration/membrane separation process.

Lecture
Theory
1 Engineering properties of food material- physical, thermal and aerodynamic properties
2 Engineering properties of food material- mechanical, optical and electro-magnetic
properties
3 Size reduction- benefits, classification, determination and designation of the fineness of
ground material
4 Sieve/screen analysis, principle and mechanisms of comminution of food
5 Rittinger’s, Kick’s and Bond’s equations to determine energy requirement
6 Work index and energy utilization
7 Size reduction equipment- principal types and crushers (jaw and gyratory crushers)
8 Smooth roll mills, hammer mills and impactors
9 Attrition mills, buhr mills and tumbling mills
10 Ultrafine grinders and fluid jet pulverizer
11 Colloid mill and cutting machines (slicing, dicing, shredding and pulping)
12 Mixing: theory of solid mixing, criteria of mixer effectiveness, mixing indices and rate
of mixing
13 Theory of liquid mixing and power requirement for liquid mixing
14 Mixing equipment-mixers for low or medium viscosity liquids (paddle agitators and
impeller agitators)
15 Powder-liquid contacting devices and other mixers
16 Mixers for high viscosity liquids and pastes
17 Mixers for dry powders and particulate solids
18 Mechanical separations- theory; centrifugation- liquid-liquid centrifugation
19 Liquid-solid centrifugation, clarifiers, desludging and decanting machines
20 Filtration-theory of filtration, rate of filtration, pressure drop during filtration and
applications
21 Constant rate filtration, constant pressure filtration and derivation of equation
22 Filtration equipment- plate, frame filter press and rotary filters
23 Centrifugal filters, vacuum filters, air filters and filter aids
24 Membrane separation-definition, general considerations, membrane configurationsand
materials for membrane construction
25 Microfiltration-equipment and applications
26 Ultra filtration, processing variables and applications of ultra filtration in food processing
27 Membrane fouling, causes, concentration, polarization and mitigation

49
28 Reverse osmosis, mode of operation and applications
29 Demineralization by electro-dialysis, principles and equipment
30 Gel filtration, principles, types and equipment
31 Ion exchange, principles and equipment
32 Per-evaporation, principles and equipment

Practical
1 Determination of fineness modulus and uniformity index
2 Determination of mixing index
3 Power requirement in size reduction of grains using Rittinger’s law, Kick’s law and Bond’s
law
4 Tutorials on power requirement in size reduction
5 Tutorials on power requirement in size reduction
6 Performance evaluation of hammer mill
7 Performance evaluation of attrition mill
8 Study of centrifugal separator
9 Study of freeze dryer and freeze drying process
10 Study on osmosis in fruits
11 Determination of solid gain and moisture loss during osmosis
12 Study of reverse osmosis process
13 Study of ultra filtration/membrane separation process
14 Tutorials on membrane separation processes
15 Visit to grinding/flour mill
16 Practical Examination

References
1. Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
2. Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles,
4th Ed. Prentice-Hall, NY, USA.
3. George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food
Processing Equipment. Springer Science+Business Media, New York, USA.
4. J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson's Chemical
Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed. Butterworth–
Heinemann, Oxford, UK.

FDPE 223 Unit Operations of Food Processing-II 3 (2+1)

Course outlines
Theory
Evaporation: Principles of evaporation, mass and energy balance, factors affecting rate
of evaporation, thermodynamics of evaporation (phase change, boiling point elevation, Dühring
50
plot; Heat and mass transfer in evaporator, factors influencing the overall heat transfer coefficient,
influence of feed liquor properties on evaporation; Evaporation equipment: Natural circulation
evaporators, horizontal/vertical short tube, natural circulation with external calandria, long tube,
forced circulation; Evaporator ancillary plant, design of evaporation systems, single effect,
multiple effect evaporators, feeding methods of multiple effect evaporation systems, feed
preheating, vapor recompression systems; Fouling of evaporators and heat exchanges;
Recompression heat and mass recovery and vacuum creating devices; Food freezing: Introduction,
freezing point curve for food and water, freezing points of common food materials, Principles
of food freezing, freezing time calculation by using Plank’s equation; Freezing systems; Direct
contact systems, air blast immersion; Changes in foods; Frozen food properties; freezing time,
factors influencing freezing time, freezing/thawing time; Freeze concentration: Principles,
process, methods; Frozen food storage: Quality changes in foods during frozen storage; Freeze
drying: Heat mass transfer during freeze drying, equipment and practice. Expression and
Extraction: liquid-liquid extraction processes, types of equipment and design for liquid-liquid
extraction, continuous multistage counter current extraction; Leaching: process, preparation of
solids, rate of leaching, types of equipment, equilibrium relations; Crystallization and dissolution:
Theory and principles, kinetics, applications in food industry, equipment for crystallization;
Distillation: Principles, vapor-liquid equilibrium, continuous flow distillation, batch/differential
distillation, fractional distillation, steam distillation, distillation of wines and spirits; Baking:
Principles, baked foods, baking equipment; Roasting: Principles of roasting, roasting equipment;
Frying: theory and principles, shallow or contact frying and deep fat frying, heat and mass
transfer in frying, frying equipment; Puffing: Puffing methods, puffing equipment; Pasteurization:
Purpose, microorganisms and their reaction to temperature and other influences, methods of
heating, design and mode of operation of heating equipment, vat, tubular heat exchanger, plate
heat exchanger; Sterilization: Principles, process time, T-evaluation, design of batch and
continuous sterilization, different methods and equipment; UHT sterilization, in the package
sterilization, temperature and pressure patterns, equipment for sterilizing goods in the package;
Aseptic processing: principles, analysis of thermal resilience, duration mathematics of conduction
heating; Blanching: principle and equipment; Homogenization, Emulsification.

Practical
Study of working principle open pan and vacuum evaporator; Study of single effect
evaporator and estimation of heat/mass balance during concentration of liquid foods; Study of
multiple effect evaporator and estimation of heat/mass balance during concentration of liquid
foods; Study of multiple effect evaporator and estimation of heat/mass balance during
concentration of liquid foods; Study of sterilizer; Design problems on freezers; Numerical problem
on thermo bacteriology (D, Z and F); Study of freezers; Freezing of foods by different methods;
Determination of freezing time of a food material; Effect of sample particle size and time on
solvent extraction process; Effect of temperature on crystallization rate of sugar; Study of
blancher, pasteurizers, fryers, homogenizers, irradiators; Determination of oil uptake by the
food product during frying; Study on qualitative changes in the fried food product; Visit sugar
processing industry.

51
Lecture
Theory
1 Evaporation- principles of evaporation, mass and energy balance
2 Factors affecting rate of evaporation, thermodynamics of evaporation (phase change,
boiling point elevation, Duhring plot)
3 Heat and mass transfer in evaporator, factors influencing the overall heat transfer
coefficient, influence of feed liquor properties on evaporation
4 Evaporation equipment- natural circulation evaporators, horizontal/vertical short tube
evaporators
5 Evaporation equipment -natural circulation with external calandria, long tube, forced
circulation evaporators
6 Evaporator ancillary plant, design of evaporation systems
7 Single effect and multiple effect evaporators
8 Feeding methods of multiple effect evaporation systems, feed preheating, vapor
recompression systems, fouling of evaporators and heat exchangers
9 Recompression, heat and mass recovery and vacuum creating devices
10 Food freezing-introduction, freezing point curve for food and water, freezing points of
common food materials
11 Principles of food freezing, freezing time calculation by using Plank’s equation
12 Freezing systems- direct contact systems, air blast immersion and changes in foods
13 Frozen food properties-freezing time, factors influencing freezing time, freezing/thawing
time
14 Freeze concentration-principles, process, methods; frozen food storage- quality changes
in foods during frozen storage
15 Freeze drying- heat and mass transfer during freeze drying, equipment and practice
16 Expression and extraction-liquid-liquid extraction processes, types of equipment and design
for liquid-liquid extraction
17 Expression and extraction of liquid- continuous multistage counter current extraction
18 Leaching- process, preparation of solids, rate of leaching, types of equipment, equilibrium
relations
19 Crystallization and dissolution- theory, principles, kinetics, applications in food industry
and equipment for crystallization
20 Distillation- principles, vapour-liquid equilibrium, continuous flow distillation, batch/
differential distillation
21 Distillation- fractional distillation, steam distillation, distillation of wines and spirits
22 Baking- principle, baked foods, baking equipment
23 Roasting- principle of roasting, roasting equipment

52
24 Frying-theory, principles, shallow or contact frying, deep fat frying, heat and mass transfer
in frying and frying equipment
25 Puffing- puffing methods and puffing equipment
26 Pasteurization- purpose, microorganisms, their reaction to temperature and other influences
27 Pasteurization- methods of heating, design, mode of operation of heating equipment- vat,
tubular heat exchanger and plate heat exchanger
28 Sterilization- principle, process time, T-evaluation, design of batch and continuous
sterilization, different methods and equipment
29 UHT sterilization, in the package sterilization, temperature and pressure patterns
30 Equipment for sterilizing goods in the package
31 Aseptic processing- principle, analysis of thermal resilience, duration mathematics of
conduction heating
32 Blanching- principle and equipment; homogenization and emulsification

Practical
1 Study of working principle of open pan and vacuum evaporator
2 Study of single effect evaporator and estimation of heat and mass balance during
concentration of liquid foods
3 Study of multiple effect evaporator and estimation of heat and mass balance during
concentration of liquid foods
4 Study of multiple effect evaporator and estimation of heat and mass balance during
concentration of liquid foods
5 Study of sterilizer equipment and design problems on freezers
6 Numerical problem on thermo bacteriology (D, Z and F values)
7 Study of freezers and freezing of foods by different methods
8 Design problems on freezers
9 Effect of sample particle size and time on solvent extraction process
10 Effect of temperature on crystallization rate of sugar
11 Study of blancher and pasteurizers
12 Study of fryers, homogenizers and irradiators
13 Determination of oil uptake by the food product during frying
14 Study on qualitative changes in the fried food product
15 Visit to sugar processing industry
16 Practical Examination

References
1. R. Paul Singh and Dennis R. Heldman. 2014. Introduction to Food Engineering, 5th Ed.
Elsevier, Amsterdam, The Netherlands.

53
2. Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
3. Albert Ibarz and Gustavo V. Barbosa-Cánovas. 2003. Unit Operations in Food Engineering.
CRC Press, Boca Raton, FL, USA.
4. Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
5. George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food
Processing Equipment. Springer Science+Business Media, New York, USA.
6. J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson's Chemical
Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed. Butterworth–
Heinemann, Oxford, UK.
7. P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC
Press, Boca Raton, FL, USA.
8. R. K. Sinnott. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3rd
Ed. Butterworth-Heinemann, Oxford, UK.
9. Kenneth J. Valentas, Enrique Rotstein and R. Paul Singh. 1997. Handbook of Food
Engineering Practice. CRC Press, Boca Raton, FL, USA.
10. Robert E. Treybal. 1980. Mass Transfer Operations, 3rd Ed. McGraw-Hill Book Company,
Auckland, USA.

FDPE 224 Food Refrigeration and Cold Chain 3 (2+1)

Course outlines
Theory
Principles of refrigeration: Definition, background with second law of thermodynamics,
unit of refrigerating capacity, coefficient of performance; Production of low temperatures:
Expansion of a liquid with flashing, reversible/ irreversible adiabatic expansion of a gas/ real
gas, thermoelectric cooling, adiabatic demagnetization; Air refrigerators working on reverse
Carnot cycle: Carnot cycle, reversed Carnot cycle, selection of operating temperatures; Air
refrigerators working on Bell Coleman cycle: Reversed Brayton or Joule or Bell Coleman cycle,
analysis of gas cycle, polytropic and multistage compression; Vapour refrigeration: Vapor as a
refrigerant in reversed Carnot cycle with p-V and T-s diagrams, limitations of reversed Carnot
cycle; Vapour compression system: Modifications in reverse Carnot cycle with vapour as a
refrigerant (dry Vs wet compression, throttling Vs isentropic expansion), representation of vapor
compression cycle on pressure- enthalpy diagram, super heating, sub cooling; Liquid-vapour
regenerative heat exchanger for vapour compression system, effect of suction vapour super heat
and liquid sub cooling, actual vapour compression cycle; Vapour-absorption refrigeration system:
Process, calculations, maximum coefficient of performance of a heat operated refrigerating
machine, Common refrigerants and their properties: classification, nomenclature, desirable

54
properties of refrigerants- physical, chemical, safety, thermodynamic and economical; Azeotropes;
Components of vapour compression refrigeration system, evaporator, compressor, condenser
and expansion valve; Ice manufacture, principles and systems of ice production, Treatment of
water for making ice, brines, freezing tanks, ice cans, air agitation, quality of ice; Cold storage:
Cold store, design of cold storage for different categories of food resources, size and shape,
construction and material, insulation, vapour barriers, floors, frost-heave, interior finish and
fitting, evaporators, automated cold stores, security of operations; Refrigerated transport:
Handling and distribution, cold chain, refrigerated product handling, order picking, refrigerated
vans, refrigerated display; Air-conditioning: Meaning, factors affecting comfort air-conditioning,
classification, sensible heat factor, industrial air-conditioning, problems on sensible heat factor;
Winter/summer/year round air-conditioning, unitary air-conditioning systems, central air-
conditioning, physiological principles in air-conditioning, air distribution and duct design
methods; design of complete air-conditioning systems; humidifiers and dehumidifiers; Cooling
load calculations: Load sources, product cooling, conducted heat, convected heat, internal heat
sources, heat of respiration, peak load; etc.

Practical
Study of vapour compression refrigeration system; Determination of COP of vapour
compression refrigeration system; Study of various types of compressors, condensers, expansion
valves and evaporative coils used in refrigeration systems; Study of refrigerants, their properties
and charts; Study of direct and indirect contact freezing equipment for foods; Study of spray
freezing process for foods; Study of food cold storage; Estimation of refrigeration load for cold
storage; Estimation of refrigeration load for meat and poultry products; Study of refrigeration
system of dairy plant; Estimation of refrigeration load for ice-cream; Study of cooling system
for bakery and estimation of refrigeration loads; Estimation of refrigeration load during chocolate
enrobing process; Study of refrigerated van; Study of deep freezing and thawing of foods; Study
of refrigerated display of foods and estimation of cooling load.

Lecture
Theory
1 Principles of refrigeration: definition, background, second law of thermodynamics, unit
of refrigeration capacity and coefficient of performance
2 Production of low temperatures: expansion of a liquid with flashing, reversible/irreversible
adiabatic expansion of a gas/real gas
3 Thermoelectric cooling and adiabatic demagnetization
4 Air refrigerators working on reverse Carnot cycle-Carnot cycle, reversed Carnot cycle
5 Selection of operating temperatures: air refrigerators working on Bell Coleman cycle
6 Reversed Brayton or Joule or Bell Coleman cycle
7 Analysis of gas cycle, polytrophic and multistage compression
8 Vapour refrigeration: vapor as a refrigerant in reversed Carnot cycle with p-v and t-s
diagrams and limitations of reversed Carnot cycle

55
9 Vapour compression system: modifications in reverse Carnot cycle with vapour as a
refrigerant (dry vs wet compression, throttling vs isentropic expansion)
10 Representation of vapor compression cycle on pressure-enthalpy diagram
11 Super heating and sub cooling
12 Liquid-vapour regenerative heat exchanger for vapour compression system
13 Effect of suction vapour super heat and liquid sub cooling
14 Actual vapour compression cycle, vapour-absorption refrigeration system: process and
calculations
15 Maximum coefficient of performance of a heat operated refrigerating machine
16 Common refrigerants and properties
17 Classification, nomenclature, desirable properties of refrigerants- physical, chemical,
safety, thermodynamic and economical
18 Azeotropes, components of vapour compression refrigeration system, evaporator and
compressor
19 Condenser and expansion valve
20 Process of ice manufacturing, principles and systems of ice production
21 Treatment of water for making ice, brines, freezing tanks, ice cans, air agitation and
quality of ice
22 Cold storage - cold store, design of cold storage for different categories of food resources,
size and shape
23 Construction and material, insulation, vapour barriers, floors, frost-heave, interior finish
and fittings
24 Evaporators, automated cold stores and security of operations
25 Refrigerated transport: handling, distribution, cold chain, refrigerated product handling,
order picking, refrigerated vans and refrigerated display
26 Air-conditioning - meaning, factors affecting comfort air-conditioning, classification and
sensible heat factor
27 Industrial air-conditioning, problems on sensible heat factor
28 Winter/summer/year round air-conditioning, unitary air-conditioning systems
29 Central air-conditioning, physiological principles in air-conditioning
30 Air distribution and duct design methods; design of complete air-conditioning systems
31 Humidifiers and dehumidifiers
32 Cooling load calculations - load sources, product cooling, conducted heat, convected
heat, internal heat sources, heat of respiration and peak load

Practical
1 Study of vapour compression refrigeration system
2 Determination of COP of vapour compression refrigeration system
3 Study of various types of compressors and condensers
4 Study of expansion valves and evaporative coils used in refrigeration systems

56
5 Study of refrigerants, properties and charts
6 Study of direct and indirect contact freezing equipment for foods
7 Study of spray freezing process for foods
8 Study of food cold storage, estimation of refrigeration load for cold storage
9 Estimation of refrigeration load for meat and poultry products
10 Study of refrigeration system of dairy plant-industrial visit
11 Estimation of refrigeration load for ice-cream
12 Study of cooling system for bakery and estimation of refrigeration loads
13 Estimation of refrigeration load during chocolate enrobing process
14 Study of refrigerated van
15 Study of deep freezing and thawing of foods
16 Practical Examination

References
1. William C. Whitman, William M. Johnson, John A. Tomczyk and Eugene Silberstein.
2009. Refrigeration & Air Conditioning Technology, 6th Ed. Delmar, Cengage Learning,
NY, USA.
2. C. P. Arora. 2000. Refrigeration and Air Conditioning, 2nd Ed. Tata McGraw-Hill
Publishing Co. Ltd., New Delhi.
3. W. F. Stoecker and J. W. Jones.1982. Refrigeration and Air Conditioning, 2nd Ed. McGraw-
Hill Book Co., New York, USA.

FDPE 321 Food Process Equipment Design 3 (2+1)

Course outlines
Theory
Materials and properties: Materials for fabrication, mechanical properties, ductility,
hardness, corrosion, protective coatings, corrosion prevention linings equipment, choice of
materials, material codes; Design considerations: Stresses created due to static and dynamic
loads, combined stresses, design stresses and theories of failure, safety factor, temperature effects,
radiation effects, effects of fabrication method, economic considerations; Design of pressure
and storage vessels: Operating conditions, design conditions and stress; Design of shell and its
component, stresses from local load and thermal gradient, mountings and accessories; Design
of heat exchangers: Design of shell and tube heat exchanger, plate heat exchanger, scraped
surface heat exchanger, sterilizer and retort; Design of evaporators and crystallizers: Design of
single effect and multiple effect evaporators and its components; Design of rising film and
falling film evaporators and feeding arrangements for evaporators; Design of crystalliser and

57
entrainment separator; Design of agitators and separators: Design of agitators and baffles; Design
of agitation system components and drive for agitation; Design of centrifuge separator; Design
of equipment components, design of shafts, pulleys, bearings, belts, springs, drives, speed
reduction systems; Design of freezing equipment: Design of ice-ream freezers and refrigerated
display system; Design of dryers: Design of tray dryer, tunnel dryer, fluidized dryer, spray
dryer, vacuum dryer, freeze dryer and microwave dryer; Design of conveyors and elevators:
Design of belt, chain and screw conveyor, design of bucket elevator and pneumatic conveyor;
Design of extruders: Cold and hot extruder design, design of screw and barrel, design of twin
screw extruder; Design of fermenters: Design of fermenter vessel, design problems; Hazards
and safety considerations: Hazards in process industries, analysis of hazards, safety measures,
safety measures in equipment design, pressure relief devices.

Practical
Design of pressure vessel; Design of shell and tube heat exchangers and plate heat
exchanger; Design of sterilizers and retort; Design of single and multiple effect evaporators;
Design of rising film and falling film evaporator; Design of crystallizer; Design of tray dryer;
Design of fluidized bed dryer; Design of spray dryer; Design of vacuum dryer; Design of
microwave dryer; Design of belt and chain conveyor; Design of screw conveyor; Design of
bucket elevator and pneumatic conveyor; Design of twin screw extruder; Design of fermenter.

Lecture
Theory
1 Materials and properties: materials for fabrication, mechanical properties- ductility and
hardness
2 Corrosion, protective coatings, corrosion prevention linings equipment
3 Choice of materials and material codes
4 Design considerations: stresses created due to static and dynamic loads and combined
stresses
5 Design stresses, theories of failure and safety factor
6 Temperature effects, radiation effects, effects of fabrication method and economic
considerations
7 Design of pressure and storage vessels: operating conditions, design conditions and stress
8 Design of shell and its component, stresses from local load, thermal gradient, mountings
and accessories
9 Design of heat exchangers: design of shell and tube heat exchanger
10 Design of plate heat exchanger
11 Design of scraped surface heat exchanger, sterilizer and retort
12 Design of evaporators and crystallizers: design of single effect and multiple effect
evaporators and its components
13 Design of rising film and falling film evaporators and feeding arrangements for evaporators
14 Design of crystallizer and entrainment separator
58
15 Design of agitators and separators: design of agitators and baffles
16 Design of agitation system components and drive for agitation
17 Design of centrifugal separator; design of equipment components-shafts, pulleys and
bearings
18 Design of belts and springs
19 Design of drives and speed reduction systems
20 Design of freezing equipment - design of ice-cream freezers and refrigerated display
system
21 Design of dryers: design of tray dryer and tunnel dryer
22 Design of fluidized dryer and spray dryer
23 Design of vacuum dryer, freeze dryer and microwave dryer
24 Design of conveyors and elevators: belt, chain and screw conveyor
25 Design of bucket elevator and pneumatic conveyor
26 Design of extruders – cold and hot extruder
27 Design of screw and barrel
28 Design of twin screw extruder
29 Design of fermentors – design of fermentor vessel and design problems
30 Hazards and safety considerations: hazards in process industries and analysis of hazards
31 Safety measures in equipment design
32 Pressure relief devices

Practical
1 Design of pressure vessel
2 Design of shell and tube heat exchangers
3 Design of plate heat exchanger
4 Design of sterilizers and retort
5 Design of single and multiple effect evaporator
6 Design of rising film and falling film evaporator
7 Design of crystallizer
8 Design of tray dryer and fluidized bed dryer
9 Design of spray dryer and cyclone separator
10 Design of vacuum dryer and microwave dryer
11 Design of belt and chain conveyor
12 Design of screw conveyor
13 Design of bucket elevator and pneumatic conveyor
14 Design of twin screw extruder and fermentor
15 Visit to food industry
16 Practical Examination

59
References
1. R. Paul Singh and Dennis R. Heldman. 2014. Introduction to Food Engineering, 5th Ed.
Elsevier, Amsterdam, The Netherlands.
2. Albert Ibarz and Gustavo V. Barbosa-Cánovas. 2003. Unit Operations in Food Engineering.
CRC Press, Boca Raton, FL, USA.
3. George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food
Processing Equipment. Springer Science+Business Media, New York, USA.
4. R. K. Sinnott. 1999. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3rd
Ed. Butterworth-Heinemann, Oxford, UK.
5. Kenneth J. Valentas, Enrique Rotstein and R. Paul Singh. 1997. Handbook of Food
Engineering Practice. CRC Press, Boca Raton, FL, USA
6. Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 1995. Principles of Fermentation
Technology, 2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.
7. J. F. Richarson and D. G. Peacock. 1994. Coulson & Richardsons’s Chemical Engineering,
Vol. 3, Chemical & Biochemical Reactors & Process Control, 3rd Ed. Elsevier Butterworth-
Heinemann, Amsterdam, The Netherlands.

FDPE 322 Food Storage Engineering 3 (2+1)

Course outlines
Theory
Storage: Importance of scientific storage systems, post harvest physiology of semi-
perishables and perishables, climacteric and non climacteric fruits, respiration, senescence,
ripening, changes during ripening, ethylene bio-synthesis; Damages: Direct damages, indirect
damages, causes of spoilage in storage (moisture, temperature, humidity, respiration loss, heat
of respiration, sprouting), destructive agents (rodents, birds, insects, etc.), sources of infestation
and control; Storage structures: Traditional storage structures, improved storage structures,
modern storage structures; Farm silos: Horizontal silos, tower silos, pit silos, trench silos, size
and capacity of silos; Storage of grains: respiration of grains, moisture and temperature changes
in stored grains; conditioning of environment inside storage through ventilation; Aeration and
stored grain management: purposes of aeration, aeration theory, aeration system design, aeration
system operation; Storage pests and control: Damage due to storage insects and pests, its control,
seed coating, fumigations, etc.; Damage caused by rodents and its control; Storage of perishables:
cold storage, controlled and modified atmospheric storage, hypobaric storage, evaporative cooling
storage, conditions for storage of perishable products, control of temperature and relative humidity
inside storage; Design of storage structures: Functional and structural design of grain storage
structures, pressure theories, pressure distribution in the bin, grain storage loads, pressure and
capacities, warehouse and silos, BIS specifications, functional, structural and thermal design of
cold stores.

60
Practical
Visits to traditional storage structures; Layout design, sizing, capacity and drawing of
traditional storage structures; Measurement of respiration of fruits/grains in the laboratory; Study
on fumigation; Visits to FCI godowns; Design of grain godowns for particular capacity and
commodity; Drawing and layout of grain godown for particular commodity and capacity; Visits
to cold storage;. Design of cold storage for particular capacity and commodity; Drawing and
layout of cold storage for particular commodity and capacity; Visits to CA storage; Design of
CA storage for particular capacity and commodity; Drawing and layout of CA storage for
particular commodity and capacity; Visits to evaporative cooling system for storage; Storage
study in the MAP.

Lecture
Theory
1 Storage: definition, importance of scientific storage systems
2 Post harvest physiology of semi perishables and perishables
3 Post harvest physiology of climacteric and non climacteric fruits
4 Studies on respiration, ripening, senescence, changes during ripening, ethylene bio-
synthesis in perishables
5 Introduction to damages – direct damage and indirect damage
6 Causes of spoilage in storage (moisture, temperature, humidity)
7 Causes of spoilage in storage (respiration loss, heat of respiration, sprouting)
8 Destructive agents (rodents, birds, insects)
9 Sources of infestation and control
10 Storage structures – traditional storage structures and improved storage structures
11 Storage structures – modern storage structures
12 Farm silos – horizontal silos, tower silos- size and capacity of silos
13 Farm silos – pit silos, trench silos- size and capacity of silos
14 Storage of grains – respiration of grains
15 Moisture and temperature changes in stored grains
16 Conditioning of environment inside storage through ventilation
17 Introduction to aeration and stored grain management
18 Purposes of aeration, aeration theory, aeration system design and aeration system operation
19 Storage pests and control
20 Damage due to storage insects and pests, control-seed coating and fumigations
21 Damage caused by rodents and its control
22 Storage of perishables – cold storage, controlled and modified atmospheric storage
23 Storage of perishables – hypobaric storage, evaporative cooling storage
24 Conditions for storage of perishable products
61
25 Control of temperature and relative humidity inside storage
26 Design of storage structures – functional and structural design of grain storage structures
27 Design of storage structures – pressure theories, pressure distribution in the bin
28 Design of storage structures- grain storage loads, pressure and capacities
29 Design of storage structures- pressure and capacities
30 Design of storage structures-warehouse and silos
31 BIS specifications of warehouses, silos and cold storage units
32 Functional, structural and thermal design of cold stores

Practical
1 Visit to traditional storage structures
2 Layout design, sizing, capacity and drawing of traditional storage structures
3 Measurement of respiration of fruits/grains in laboratory
4 Studies on fumigation
5 Visit to FCI godowns
6 Design of grain godowns for particular capacity and commodity
7 Drawing and layout of grain godown for particular commodity and capacity
8 Visit to cold storage
9 Design of cold storage for particular capacity and commodity
10 Drawing and layout of cold storage for particular commodity and capacity
11 Visits to CA storage
12 Design of CA storage for particular capacity and commodity
13 Drawing and layout of CA storage for particular commodity and capacity
14 Visit to evaporative cooling system used in storage
15 Storage studies on MAP
16 Practical Examination

References
1. P. H. Pandey. 2014. Principles and Practices of Agricultural Structures and Environmental
Control. Kalyani Publishers, Ludhiana.
2. Myer Kutz. 2007. Handbook of Farm, Dairy, and Food Machinery. William Andrew, Inc.,
Norwich, NY, USA.
3. A. M. Michael and T. P. Ojha. 2004. Principal of Agricultural Engineering, Vol. I. Jain
Brothers, New Delhi.
4. L. W. Newbaver and H. B. Walker. 2003. Farm Buildings Design. Prentice-Hall Inc.,
New Jersey, USA.
5. J. Whitaker. 2002. Agricultural Buildings and Structures. Reston Publishing Home, Reston,
Virgenia, USA.
6. G. Boumans. 1985. Grain Handling and Storage. Elsevier Science Publishers, Amsterdam,
The Netherlands.
7. C. W. Hall. 1980. Drying and Storage of Agricultural Crops. The AVI Publishing Company,
Inc., Westport, Connecticut, USA.
62
FDPE 323 Instrumentation and Process Control in Food Industry 3 (2+1)

Course outlines
Theory
Introduction, definitions, characteristics of instruments, static and dynamic characteristics;
Temperature and temperature scales; Various types of thermometers; thermocouples, resistance
thermometers and pyrometers; Pressure and pressure scales, manometers, pressure elements
differential pressure; Liquid level measurement, different methods of liquid level measurement;
Flow measurement: Kinds of flow, rate of flow, total flow differential pressure meters, variable
area meters, food flow metering; Weight measurement: Mechanical scale, electronic tank scale,
conveyor scale; Measurement of moisture content, specific gravity, measurement of humidity,
measurement of viscosity, turbidity, color, measurement of density, brix, pH, enzyme sensors,
automatic valves; Transmission: Pneumatic and electrical; Control elements, control actions,
pneumatic and electrical control systems; Process control: Definition, simple system analysis,
dynamic behaviour of simple process, Laplace transform, process control hardware; Frequency
response analysis, frequency response characteristics, Bode diagram and Nyquist plots and
stability analysis; Transducers: Classification, self-generating transducers, variable parameter
type, digital, actuating and controlling devices; Controllers and indicators: Temperature control,
electronic controllers, flow ratio control, atmosphere control, timers and indicators, food sorting
and grading control, discrete controllers, adaptive and intelligent controllers; Computer-based
monitoring and control: Importance, hardware features of data acquisition and control computer,
signal interfacing, examples in food processing.

Practical
Study on instrumentation symbols; Determination of relative humidity by wet and dry
bulb thermometer; Measurement of wind velocity by anemometer; Measurement of intensity of
sun shine by sunshine recorders; Study of characteristics of pressure transducers, real-time study
of pressure transducers characteristics with PC, characteristics of IC temperature sensor,
characteristics of platinum RTD, temperature controlled alarm system; Study of water level to
current conversion; Study of characteristics of capacitive transducer.

Lecture
Theory
1 Introduction, definitions and characteristics of instruments
2 Static and dynamic characteristics -performance characteristics - static and dynamic
performance characteristics – accuracy - precision - resolution - threshold - static sensitivity
– deflection factor
3 Linearity, range and span, hysteresis, dead band, backlash and drift
4 Errors in performance parameters: types of errors, systematic or cumulative errors,
accidental or random errors and miscellaneous type of gross errors

63
5 Calibration - classification of calibration – primary, secondary, direct and routine
6 Temperature and temperature scales; various types of thermometers - bimetallic
thermometers – glass thermometers and pressure gauge thermometers
7 Thermocouples; Seebeck and Thomson effects -laws of thermo-electricity- law of
intermediate temperatures- law of Intermediate metals – thermocouple materials
8 Resistance thermometers and pyrometers
9 Pressure and pressure scales- gauge pressure, absolute pressure, differential pressure,
vacuum – units of pressure - pressure scales - conversion of units- types of pressure
measurement devices and manometers
10 Pressure elements differential pressure elastic pressure elements
11 Pressure sensitive primary devices: some of the commonly used force summing devices
12 Bourdon tubes, diaphragms and bellows
13 Liquid level measurement and different methods of liquid level measurement
14 Flow measurement: kinds of flow, rate of flow, total flow differential pressure meters -
orifice meter
15 Variable area meters – venturi meter
16 Food flow metering: weight measurement - mechanical scale, electronic tank scale,
conveyor scale
17 Measurement of moisture content, specific gravity, measurement of humidity and
measurement of viscosity
18 Measurement of turbidity, color, measurement of density, brix and pH
19 Enzyme sensors and automatic valves
20 Transmission: pneumatic and electrical
21 Control elements, control actions, pneumatic and electrical control systems
22 Process control: definition, simple system analysis, dynamic behaviour of simple process
and Laplace transform
23 Process control hardware: frequency response analysis, frequency response characteristics
24 Bode diagram, Nyquist plots and stability analysis
25 Transducers: classification, self-generating transducers and variable parameter type
26 Digital, actuating and controlling devices
27 Controllers and indicators: temperature control and electronic controllers
28 Flow ratio control and atmosphere control
29 Timers and indicators, food sorting and grading control
30 Discrete controllers, adaptive and intelligent controllers
31 Computer-based monitoring and control: importance, hardware features of data acquisition
and control computer
32 Signal interfacing and examples in food processing

64
Practical
1 Study on instrumentation symbols
2 Determination of relative humidity by wet and dry bulb thermometer
3 Measurement of wind velocity by anemometer
4 Measurement of intensity of sun shine by sunshine recorders
5 Study of characteristics of pressure transducers
6 Real-time study of pressure transducers characteristics with PC
7 Determination of characteristics of IC temperature sensor
8 Determination of characteristics of platinum RTD
9 Study of temperature controlled alarm system
10 Study of water level to current conversion
11 Study of characteristics of capacitive transducer
12 Determination of linearity of LVDT
13 Determination of Sensitivity of LVDT
14 Calibration of rotameter
15 Calibration of digital balance
16 Practical Examination

References
1. Don W. Green and Robert H. Perry. 2008. Perry’s Chemical Engineers’ Handbook.
McGraw-Hill Co., Inc., NY, USA.
2. Bela G. Liptak. 2003. Instrument Engineer’s Handbook, Vol. I and II, 4th Ed. CRC Press,
Boca Raton, FL, USA.
3. Curtis D. Johnson. 2003. Process Control Instrumentation Technology, 7th Ed. Prentice
Hall of India Pvt. Ltd., New Delhi.
4. D. V. S. Murty. 2004. Transducers and Instrumentation. Prentice-Hall of India Pvt. Ltd.
New Delhi.

FDPE 421 Food Plant Layout and Utilities 3 (2+1)

Course outlines
Theory
Overall design of food processing plant; Plant location, levels of plant location; Problems
and general design considerations (technical, economic, legal, safety and hygiene);Industrial
buildings and grounds; Classification of dairy and food plants, farm level collection and chilling
center; Space requirement; Preparation of a plant layout: Plant layout problem, importance,
objectives, classical types of layouts; Evaluation of plant layout; Advantages of good layout;
Organizing for plant layout, data forms; Development and presentation of layout: Development
65
of the pilot layout, constructing the detailed layout - Functional design: Setting of different
sections in a plant, layout installations; Quantitative analysis for plant layout: Engineering
economy; Linear programming; Network analysis, PERT and CPM, inventory management,
layout of effluent treatment plant; Common problems in plant layout and process scheduling;
Equipment selection and capacity determination, arrangement of process, and service equipment;
Estimation of services and utilities; Office layout, line balancing, flexibility; Practical layouts;
Common materials of construction of food plant, buildings; Maintenance of food Plant buildings,
illumination and ventilation, cleaning and sanitization, painting and colour coding, fly and insect
control; Feasibility study: Steps involved in feasibility study, collection of the information,
information flow diagrams, preparation of feasibility report; Plant location: Factors affecting
plant location, their interaction with plant location, location theory models for evaluation of
alternate locations; Plant size: Economic plant size, factors affecting the plant size (technical
and economical), raw material availability, market demand, competition in the market, return
on investment, etc.; Procedures for estimation of economic plant size (breakeven analysis and
optimization), estimation of volume of production for each product; Process design: Product
specifications, least cost mix of raw materials, process design, process selection considering
technical, economic and social aspects; Process planning and scheduling, flow sheeting, flow
diagrams and process flow charts including their design and computer aided development of
flow charts; Selection of equipment: Considerations involved in equipment selection, economic
analysis of equipment alternatives using optimization techniques and cash flows, economic
decision on spare equipment; Plant layout: Types of layouts, considerations involved in planning
an efficient layout, preparation and development of layout, evaluation of alternate layouts, use
of computers in development and evaluation of layouts, equipment symbols, flow sheet symbols,
electric symbols, graphic symbols for piping systems, standards for space requirement and
dimensions, distances between critical plant areas and for different plant facilities; Planning
and design of service facilities and plant surroundings: Requirements of the steam, refrigeration,
water, electricity, waste disposal, lighting, ventilation, drainage, CIP system, dust removal, fire
protection, etc.; Design and installation of piping system, codes for building, electricity, boiler
room, plumbing and pipe colouring; Planning of offices, laboratories, lockers and toilet facilities,
canteen, parking lots and roads, loading docks, garage, repair and maintenance shop, ware houses,
etc.; Workers safety and health aspects: Falling hazards and safeguards, electric hazards, heat
exposure, dust protection, noise control, protection against chemicals, fire safety, fumes, moist
conditions, personnel hygiene, sanitary requirements and standards, insect, rodent and bird
control; Building and building materials: Requirements in respect of building type, wall, ceiling
and floor construction, building height and building materials; Utilities and services –
Introduction: Classification of various utilities and services in food industry; Water use in food
processing industry: Water supply system: Operational aspects of pumps, piping system for
fresh water, chilled water, etc., fittings and control, water requirement for cleaning and processing,
water quality, water purification and softening; Water use in food processing: Different types of
water requirements in food processing plants, types of water use, waste water sources, water
wastage minimization, water loadings per unit mass of raw material; Water conservation: Water
and waste water management, economic use of water, water filtration and recirculation; Steam
uses in food industry: Temperature, pressure and quantity of steam required in various food

66
processing operations; Steam generation system: Components of a boiler system, fuels used in
boilers, energy analysis for a steam generation system, heat loss from boiler system, boiler
design consideration; Energy conservation technologies for steam generation system, energy
saving through optimal design and operation of boiler, energy recovery from flue gas, energy
recovery from blow down water, maintenance of boiler; Steam distribution system: Components
of steam distribution, heat loss and energy efficiency of a steam distribution system; Energy
conservation technologies for steam distribution system: Steam trap maintenance, condensate
recovery, repairing of steam leaks, insulation improvements; Economical analysis of energy
efficiency improvement, cogeneration; Electric energy uses in food industry: Power and Electrical
system: Types of electrical loads, electric loads, sources of energy losses in power and electrical
systems, low power factor, improper motor load, poor control; Power management for demand
control, power factor improvement, replacement with high efficiency motors, replacement with
electronic adjustable motors; Energy conservation in heat exchangers.

Practical
Preparation of project report. Preparation of feasibility report; Layout of food storage
wares and go-downs; Layout and design of cold storage; Layout of preprocessing house; Layout
of milk and milk product plants; Low shelf-life product plant; Bakery and related product plant;
Fruits processing plants; Vegetable processing plants; Layout of multi- product and composite
food plants; Evaluation of given layout; Waste treatment and management of food plant; Study
of operational aspects of water supply system and measures to conserve water in food processing
plant; Study of sizing and maintenance of various pumps used in food industry; Estimation of
water requirement in food processing plant; Study of waste disposal and management process
in the food processing plants; Study of different types piping layout, fittings and control and
process of regular checkups and maintenance; Study of different types of steam and distribution
systems and its maintenance; Study of different types steam distribution systems, its maintenance
and safety measures.

Lecture
Theory
1 Overall design of food processing plant: plant location and levels of plant location
2 Problems and general design considerations (technical, economic, legal, safety and hygiene)
3 Space requirement: preparation of a plant layout: plant layout problem, importance,
objectives and classical types of layouts
4 Advantages of good layout: organizing for plant layout and data forms
5 Development and presentation of layout: development of the pilot layout, constructing
the detailed layout - functional design: setting of different sections in a plant and layout
installations
6 Quantitative analysis for plant layout – subjective, quantitative, semi- quantitative
techniques, equal weights method and weight-cum-rating methods

67
7 Composite measure methods and location Break-even-analysis
8 Engineering economy- methods of economic evaluation of engineering alternatives –
undiscounted cash flow methods – payback period method – discounted cash flow method
– net present value, equivalent annual rate of return methods – cost-benefit analysis and
social costs
9 Linear programming – salient features – formulation of linear programming model –
advantages and limitations
10 Layout of effluent treatment plant: common problems in plant layout and process
scheduling
11 Equipment selection, capacity determination, arrangement of process and service
equipment
12 Practical layouts: common materials of construction of food plant and buildings
13 Cleaning, sanitization, painting and color coding
14 Feasibility study: steps involved in feasibility study, collection of the information,
information flow diagrams and preparation of feasibility report
15 Plant location: factors affecting plant location, their interaction with plant location and
location theory models for evaluation of alternate locations
16 Plant size: economic plant size and factors affecting the plant size (technical and
economical)
17 Raw material availability, market demand, competition in the market and return on
investment
18 Procedures for estimation of economic plant size (breakeven analysis and optimization)
and estimation of volume of production for each product
19 Process design: product specifications, least cost mix of raw materials, process design,
process selection considering technical, economic and social aspects
20 Process planning and scheduling, flow sheeting, flow diagrams and process flow charts
including their design and computer aided development of flow charts
21 Selection of equipment: considerations involved in equipment selection, economic analysis
of equipment alternatives using optimization techniques, cash flows and economic decision
on spare equipment
22 Plant layout: types of layouts, considerations involved in planning an efficient layout,
preparation of layout, evaluation of alternate layouts, use of computers in development
and evaluation of layouts
23 Equipment symbols, flow sheet symbols, electric symbols, graphic symbols for piping
systems, standards for space requirement and dimensions, distances between critical plant
areas and for different plant facilities

68
24 Planning and design of service facilities and plant surroundings: requirements of the steam,
refrigeration, water, electricity, waste disposal, lighting, ventilation, drainage, CIP system,
dust removal and fire protection
25 Design and installation of piping system, codes for building, electricity, boiler room,
plumbing and pipe coloring: planning of offices, laboratories, lockers, toilet facilities,
canteen, parking lots, roads, loading docks, garage, repair and maintenance shop and
ware houses
26 Workers safety and health aspects: falling hazards and safeguards, electric hazards, heat
exposure, dust protection, noise control, protection against chemicals, fire safety, fumes
and moist conditions
27 Personnel hygiene, sanitary requirements and standards - insect, rodent and bird control;
building and building materials: requirements in respect of building type, wall, ceiling,
floor construction, building height and building materials
28 Utilities and services – water use in food processing industry: water supply system,
operational aspects of pumps, piping system for fresh water and chilled water
29 Fittings and control, water requirement for cleaning and processing, water purification
and softening; water use in food processing: different types of water requirements in food
processing plants, types of water use, waste water sources, water wastage minimization
and water loadings per unit mass of raw material
30 Steam uses in food industry: temperature, pressure and quantity of steam required in
various food processing operations; steam generation system: components of a boiler
system and fuels used in boilers
31 Steam distribution system: components of steam distribution, heat loss and energy
efficiency of a steam distribution system; energy conservation technologies for steam
distribution system
32 Electric energy uses in food industry: power and electrical system - types of electrical
loads, sources of energy losses in power and electrical systems, low power factor, improper
motor load, poor control; power management for demand control, power factor
improvement, replacement with high efficiency motors, replacement with electronic
adjustable motors and energy conservation in heat exchangers

Practical
1 Preparation of project report
2 Preparation of feasibility report
3 Layout of food storage wares and godowns
4 Layout and design of cold storage
5 Layout of milk and milk product plants and low shelf-life product plant
6 Layout of bakery and related product plant

69
7 Layout of fruit and vegetable processing plants
8 Layout of multi-product and composite food plants
9 Evaluation of given layout
10 Waste treatment and management of food plant
11 Estimation of water requirement in food processing plant and study of sizing
12 Study of waste disposal and management process in the food processing plants
13 Study of different types piping layout, fittings, control, process of regular checkups and
maintenance
14 Study of different types steam distribution systems, maintenance and safety measures
15 Visit to food industry to study the plant layout
16 Practical Examination

References
1. Tufail Ahmad. 2003. Dairy Plant Engineering and Management. KitabMahal, Allahabad.
2. Max S. Peters and Klas D. Timmerhaus.1991. Plant Design and Economics for Chemical
Engineers, 4th. Ed. McGraw-Hill, Inc., New York.
3. Ed Bausbacher and Roger Hunt. 1993. Process Plant Layout and Piping Design. P.T.R.
Prentice-Hall, Inc., New Jersey.
4. Willia D. Baasel.1989. Preliminary Chemical Engineering Plant Design, 2nd Ed.. Elsevier,
New York.

70
 Department of Food Safety and Quality Assurance

FSQA 131 General Microbiology 3 (2+1)

Course outlines
Theory
Evolution and scope of microbiology; History of microbiology; Microbial classification,
nomenclature and identification; Taxonomic groups; General methods of classifying bacteria;
Microscopy and microscopes: Principles, simple and compound microscopes, phase contrast,
dark field, ultra violet, fluorescent, electron microscope (SEM and TEM), applications, smears
and staining; General structure of prokaryotic and eukaryotic cell, cell wall, plasma membrane,
protoplasm, endoplasmic reticulum, lysosome, golgi apparatus, centriole, cilia, flagellum, storage
bodies and ribosomes, chloroplasts, mitochondria and nucleus; Morphology and fine structure
of bacteria: Cultivation of bacteria, nutritional requirements; Nutritional classification of bacteria;
Phototrophs, chemotrophs, autotrophs and heterotrophs; Obligate parasites; Bacteriological
media, growth of bacteria, growth kinetics, quantitative measurement of bacterial growth;
Reproduction of bacteria; Introduction to fungi, cultivation of fungi, general characteristics;
Introduction to yeast, algae and protozoa and virus, general characteristics; Nutrient transport
phenomenon: Passive diffusion, facilitated diffusion; Group translocation, active transport.
Control of microorganisms: Physical agents and chemical agents, chemotherapeutic agents and
chemotherapy; Characteristics of antibiotics; Mode of action of antibiotics; Pure culture
techniques: Methods of isolation of pure cultures; Maintenance and preservation of pure cultures;
Culture collections; Applied and environmental microbiology: Definitions and scope of industrial
and environmental microbiology, microbiology of water and waste water, air, soil and industrial
microbiology. Industrial uses of bacteria, yeasts and molds.

Practical
Microscopy; Micrometry; Cleaning and sterilization of glassware and acquainting with
equipment used in microbiology; Preparation of nutrient agar media and techniques of inoculation;
Staining methods (monochrome staining, gram staining, negative staining, capsule-staining,
flagella staining and endospore staining); Pure culture techniques (streak plate/pour plate/spread
plate); Identification procedures (morphology and cultural characteristics); Growth characteristics
of fungi: Determination of microbial numbers, direct plate count, generation time; Factors
influencing growth: pH, temperature, growth curves for bacteria.

Lecture
Theory
1 Evolution and scope of microbiology, Haeckel’s Kingdom protista, prokaryotic and
eukaryotic protest and Whittaker’s five kingdom concept
2 History of microbiology, contributions of different scientists to the microbiology and germ
theory of diseases
71
3 Microbial classification, nomenclature and identification; taxonomic groups; general
methods of classifying bacteria
4 Microscopy and microscopes: principles, simple and compound microscopes, phase
contrast, dark field and ultra violet microscopy
5 Fluorescent microscopy, electron microscope (SEM and TEM), applications, smears and
staining
6 General structure of prokaryotic and eukaryotic cell, cell wall, plasma membrane,
protoplasm, endoplasmic reticulum, lysosome, golgi apparatus, centriole, cilia, flagellum,
storage bodies, ribosomes, chloroplasts, mitochondria and nucleus
7 Morphology and fine structure of bacteria, size, shape, arrangement and bacterial structures-
flagella, pili, capsule, sheaths and stalks
8 Cultivation of bacteria, nutritional requirements; nutritional classification of bacteria;
phototrophs, chemotrophs, autotrophs and heterotrophs; Obligate parasites
9 Bacteriological media, types of media and physical conditions required for growth
10 Growth of bacteria, synchronous growth and continuous culture
11 Growth kinetics, quantitative measurement of bacterial growth, direct microscopic count
electronic enumeration of cell numbers, plate count method and membrane filter count
12 Turbidimetric methods, determination of nitrogen content, determination of dry weight of
cells
13 Reproduction of bacteria- Binary fission, budding
14 Introduction to fungi, asexual and sexual reproduction of fungi, cultivation of fungi and
mushrooms cultivation
15 Introduction to yeast: morphological and cultural characteristics
16 Introduction to algae: morphology, reproduction and rickettsia
17 Introduction to protozoa : morphology and reproduction
18 Introduction to viruses: morphology and structure (morphological groups of phages) and
phage structure
19 Replication of bacterial viruses, lysogeny, food borne viruses (hepatitis, gastroenteritis
and polio viruses)
20 Nutrient transport phenomenon: passive diffusion, facilitated diffusion; group translocation
and active transport
21 Control/destruction of microorganisms by physical agents-high temperature, thermal death
time and decimal reduction time
22 Control of microorganisms by low temperatures, desiccation, radiations, bacteriological
filters
23 Control of microorganisms by chemical agents, characteristics of an ideal antimicrobial
chemical agent
24 Alcohols, halogens, heavy metals and their compounds, dyes, quaternary ammonium
compounds, detergents, aldehydes and gases as agents
25 Control of microorganisms by antibiotics, characteristics of antibiotics

72
26 Mode of action of antibiotics, chemotherapeutic agents and chemotherapy
27 Antifungal, antiviral, chemotherapeutic agents, antitumor antibiotics and synthetic
chemotherapeutic agents
28 Pure culture techniques: methods of isolation of pure cultures
29 Maintenance and preservation of pure cultures: culture collections
30 Applied and environmental microbiology: definitions and scope of industrial and
environmental microbiology
31 Microbiology of water and waste water, air, soil and industrial microbiology
32 Industrial uses of bacteria, yeasts and molds

Practical
1 Experiment on microscopy
2 Experiment on micrometry
3 Cleaning and sterilization of glassware and acquainting with equipment used in
microbiology laboratory
4 Preparation of nutrient agar media and techniques of inoculation
5 Staining methods – study on monochrome staining
6 Study on gram staining- negative staining
7 Study on capsule-staining
8 Study on flagella staining
9 Study on endospore staining
10 Pure culture techniques (streak plate)
11 Pure culture techniques (pour plate/spread plate)
12 Identification procedures (morphology and cultural characteristics).
13 Growth characteristics of bacteria: determination of microbial numbers, direct plate count
and generation time
14 Growth characteristics of fungi - cultivation of mushrooms
15 Study of factors influencing growth: pH, temperature, growth curves for bacteria
16 Practical Examination

References
1. Gerard J. Tortora, Berdell R. Funke, Christine L. Case. 2014. Microbiology: An
Introduction, 12th Ed. Prentice-Hall, NY, USA.
2. Johanne M. Willey, Linda M. Sherwood and Christopher J. Woolverton. 2013. Prescott’s
Microbiology, 9th Ed. McGraw-Hill Higher Education, NY, USA
3. Michael J. Pelczar Jr., E. C. S. Chan and Noel R. Krieg. 1998. Microbiology, 5th Ed. Tata
McGraw-Hill Education, New Delhi.

73
FSQA 132 Food Biochemistry and Nutrition 3 (2+1)

Course outlines
Theory
Biochemistry and its scope, cellular biochemistry; Carbohydrates: Occurrence,
classification and structures, physicochemical and metabolic functions, metabolism; Metabolism
of carbohydrates: Biological role of carbohydrates, glycolysis and respiration, production of
ATP, brief description of electron transport chain, oxidative and substrate phosphorylation;
Proteins: Occurrence, classification and structures, physicochemical and metabolic functions,
metabolism; Metabolism of proteins: Breakdown of proteins, transamination, deamination,
decarboxylation, nitrogen fixation, urea cycle; Lipids: Occurrence, classification and structure,
physicochemical and metabolic functions, metabolism; Metabolism of lipids: Biological role of
lipids, breakdown of triglycerides and phospholipids, ß-oxidation of long chain fatty acids, ketosis,
biosynthesis of fatty acids, triglycerides and phospholipids; Nucleic acids: Properties, structure
and metabolism; Vitamins and minerals: Chemistry and metabolic functions; Enzymes:
Introduction to enzymes, coenzymes, regulation of enzymatic activity, enzyme kinetics, inhibition
effects of pH, allosteric enzymes, derivation of Michaelis-Menten equation, chemical nature and
nomenclature, classification, sources and properties, mechanism of action, coenzyme and
prosthetic groups; Concepts and content of nutrition: Metabolic function of nutrients; Water and
energy balance, water intake and losses, basal metabolism; Formulation of diets, classification
of balanced diet, preparation of balanced diet for various groups; Recommended dietary allowances
for various age groups; Malnutrition; Assessment of nutritional status; Food fad and faddism;
Potentially toxic substance in human food; Functions of food; Basic food groups; nutrients supplied
by food; Nutrients: Sources, functions, digestion, absorption, assimilation and transport of
carbohydrates, proteins and fats in human beings; Minerals: Functions, sources, factors affecting
absorption of minerals, absorption promoters, absorption inhibitors, effect of deficiency; Vitamins
and hormones: Classification, functions, sources, effects of deficiency, fat soluble vitamins,
water soluble vitamin; Relationship between vitamins and hormones in terms of their biological
role.

Practical
Preparation of various solutions and buffers; Qualitative and quantitative determination
of carbohydrates; Qualitative and quantitative determination of amino acids; Qualitative and
quantitative determination of proteins; Qualitative and quantitative determination of lipids;
Qualitative and quantitative determination of vitamins; Isolation of enzymes from various sources;
Measurement of energy using bomb calorimeter; Determination of pka of acid; Determination of
pI for casein; Estimation of sugars by Anthrone method; Estimation of protein by Lowry method;
Estimation of amino acid using Biuret reaction.

74
Lecture
Theory
1 Biochemistry and its scope, cellular biochemistry
2 Carbohydrates: occurrence, classification and structures
3 Physicochemical properties and metabolic functions
4 Metabolism; metabolism of carbohydrates: biological role of carbohydrates
5 Glycolysis and respiration, production of ATP
6 Brief description of electron transport chain, oxidative and substrate phosphorylation
7 Proteins: occurrence, classification and structures
8 Physicochemical properties, metabolic functions and metabolism
9 Metabolism of proteins: breakdown of proteins, transamination, deamination and
decarboxylation
10 Nitrogen fixation: types of nitrogen fixation
11 Urea cycle, regulation of urea cycle
12 Lipids: occurrence, classification and structures
13 Physicochemical properties and metabolic functions and metabolism
14 Metabolism of lipids: biological role of lipids
15 Breakdown of triglycerides and phospholipids
16 ß-oxidation of long chain fatty acids, ketosis
17 Biosynthesis of fatty acids, triglycerides and phospholipids
18 Nucleic acids: properties, structure and metabolism
19 Vitamins: chemistry and metabolic functions
20 Minerals: chemistry and metabolic functions
21 Enzymes: introduction to enzymes, coenzymes and regulation of enzymatic activity
22 Enzyme kinetics, inhibition effects of pH and allosteric enzymes
23 Derivation of Michaelis-Menten equation
24 Chemical nature and nomenclature, classification, sources, properties, mechanism of action,
coenzyme and prosthetic groups
25 Concepts and content of nutrition: metabolic function of nutrients; water and energy balance,
water intake and losses
26 Basal metabolism; formulation of diets, classification of balanced diet, preparation of
balanced diet for various groups; recommended dietary allowances for various age groups
27 Malnutrition; assessment of nutritional status; food fad and faddism; potentially toxic
substance in human food; functions of food
28 Basic food groups; nutrients supplied by food
29 Nutrients: sources, functions, digestion, absorption, assimilation, transport of carbohydrates,
proteins and fats in human beings
30 Minerals: functions, sources, factors affecting absorption of minerals, absorption promoters,
absorption inhibitors, effect of deficiency

75
31 Vitamins and hormones: classification, functions, sources, effects of deficiency and fat
soluble vitamins
32 Water soluble vitamin: relationship between vitamins and hormones in terms of biological
role

Practical
1 Preparation of various solutions and buffers
2 Qualitative and quantitative determination of carbohydrates
3 Qualitative and quantitative determination of carbohydrates
4 Qualitative and quantitative determination of amino acids – TLC, electrophoresis and
biuret reaction
5 Qualitative and quantitative determination of amino acids – TLC, electrophoresis and
biuret reaction
6 Qualitative and quantitative determination of proteins
7 Qualitative and quantitative determination of lipids
8 Qualitative and quantitative determination of vitamins – Vitamin-C (Dye method)
9 Isolation of enzymes from various sources
10 Measurement of energy using bomb calorimeter
11 Determination of pka of acid
12 Determination of pI for casein
13 Estimation of sugars by Anthrone method
14 Estimation of protein by Lowry method
15 Estimation of iron, phosphorous, calcium and ß-carotene
16 Practical Examination

References
1. Gaile Moe, Danita Kelley, Jacqueline Berning and Carol Byrd-Bredbenner. 2013. Wardlaw's
Perspectives in Nutrition: A Functional Approach. McGraw-Hill, Inc., NY, USA.
2. David L. Nelson and Michael M. Cox.2012. Lehninger Principles of Biochemisry, 6th Ed.
Macmillan Learning, NY, USA.
3. Donald Voet and Judith G. Voet. 2011. Biochemisry, 4th Ed. John Wiley and Sons, Inc.,
NY, USA.
4. Carolyn D. Berdanier, Elaine B. Feldman and Johanna Dwyer. 2008. Handbook of Nutrition
and Food, 2nd Ed. CRC Press, Boca Raton, FL, USA.
5. Bob B. Buchanan, Wilhelm Gruissem and Russell L. Jones. 2002. Biochemistry &
Molecular Biology of Plants. John Wiley and Sons, Inc., NY, USA.
6. Jeremy M. Berg, John L. Tymoczko, LubertStryer and Gregory J. Gatto, Jr. 2002.
Biochemistry, 7th Ed. W.H. Freeman and Company, NY, USA.
76
FSQA 133 Food Microbiology 3 (2+1)

Course outlines
Theory
Importance and significance of microbes in food science; Microbial spoilage of foods
Factors affecting kinds, numbers, growth and survival of microorganisms in foods; Intrinsic
factors; pH,, water activity, nutrients etc., Extrinsic factors: Relative humidity, temperature,
gaseous atmosphere; Chemical changes caused by microorganisms: Changes in nitrogenous
organic compounds, non-nitrogenous organic compounds, organic acids, other compounds, lipids,
pectic substances; Contamination of foods; Sources of contamination, Genera of bacteria,
Maintenance of anaerobic conditions; Asepsis, removal of microorganisms; Intermediate moisture
foods; Microbiology of milk and milk products; Microbiology of fruits and vegetables,
Microbiology of cereal and cereal products, Microbiology of meat and meat products,
Microbiology of fish and other sea foods; Microbiology of poultry and eggs: Microbiology of
sugar and sugar products; Microbiology of salts and spices, Microbiology of canned foods,
Shelf-life: Calculation of shelf-life, Shelf-life requirements, deteriorative reactions, accelerated
testing; Simulations of product: Package environment interaction, shelf life simulation for
moisture, oxygen, and light sensitive products; Microbial toxins: Bacterial toxins, fungal toxins,
algal toxins and mushroom toxins; Food borne intoxications and infections types of food involved,
toxicity and symptoms, chemical properties, environmental conditions; Food borne viruses: Polio,
hepatitis A & E, noro viruses, rota viruses, prion diseases, types of food involved, toxicity and
symptoms, chemical properties, environmental conditions.

Practical
Isolation of bacteria and molds from foods; Microbial examination of cereal and cereal
products: Identification, isolation and confirmation; Microbial examination of vegetable and
fruits: Identification, isolation and confirmation; Microbial examination of meat and meat
products: Identification, isolation and confirmation; Microbial examination of fish and other sea
foods: Identification, isolation and confirmation; Microbial examination of eggs and poultry:
Identification, isolation and confirmation; Microbial examination of milk and milk products:
Identification, isolation and confirmation; Microbial examination of sugar, salts and spices:
Microbial examination of canned products: Identification, isolation and confirmation;
Determination and enumeration of pathogenic and indicator organisms in foods (Coliform/
Enterococcus); Thermal death time determination; Detection of Salmonella from food sample;
Detection of coliforms from water by MPN method; Detection of Staphylococcus aureus from
food sample.

Lecture
Theory
1 Importance and significance of microbes in food science
2 Microbial spoilage of foods, cause of spoilage

77
3 Classification of foods by ease of spoilage
4 Factors affecting growth and survival of microorganisms in foods, intrinsic factors - pH,
water activity and nutrients
5 Factors affecting growth and survival of microorganisms in foods, intrinsic factors -
buffering capacity, redox potential (Eh), inhibitory substances and biological structures
6 Extrinsic factors: relative humidity, temperature, gaseous atmosphere; chemical changes
caused by microorganisms
7 Changes in nitrogenous organic compounds, non-nitrogenous organic compounds
8 Changes in organic acids, other compounds, lipids, pectic substances
9 Contamination of foods- sources of contamination, genera of bacteria, maintenance of
anaerobic condition
10 Contamination of foods- sources of contamination, genera of bacteria, maintenance of
anaerobic condition
11 Asepsis, removal of microorganisms
12 Intermediate moisture foods; microbiology of milk and milk products
13 Microbiology of fruits and vegetables
14 Microbiology of fruits and vegetables
15 Microbiology of cereal and cereal products
16 Microbiology of meat and meat products
17 Microbiology of fish and other sea foods
18 Microbiology of fish and other sea foods
19 Microbiology of poultry and eggs
20 Microbiology of poultry and eggs
21 Microbiology of sugar and sugar products
22 Microbiology of salts and spices
23 Microbiology of canned foods
24 Shelf life: calculation of shelf life, shelf life requirements
25 Deteriorative reactions, accelerated testing
26 Simulations of product: package environment interaction
27 Shelf life simulation for moisture, oxygen and light sensitive products
28 Food borne intoxications and infections types of food involved, toxicity and symptoms
29 Chemical properties, environmental conditions
30 Food borne viruses: polio, hepatitis A & E
31 Noroviruses, rota viruses, prion diseases, types of food involved, toxicity and symptoms,
chemical properties, environmental conditions
32 Noroviruses, rota viruses, prion diseases, types of food involved, toxicity and symptoms,
chemical properties and environmental conditions

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Practical
1 Isolation of bacteria and molds from foods
2 Isolation of bacteria and molds from foods
3 Microbial examination of cereal and cereal products: identification, isolation and
confirmation
4 Microbial examination of vegetable and fruits: identification, isolation and confirmation
5 Microbial examination of meat and meat products: identification, isolation and confirmation
6 Microbial examination of fish and other sea foods: identification, isolation and confirmation
7 Microbial examination of eggs and poultry: identification, isolation and confirmation
8 Microbial examination of milk and milk products: Identification, isolation and confirmation
9 Microbial examination of sugar salts and spices: identification, isolation and confirmation
10 Microbial examination of canned products: identification, isolation and confirmation
11 Determination and enumeration of pathogenic and indicator organisms in foods (coliform/
enterococcus)
12 Determination and enumeration of pathogenic and indicator organisms in foods (coliform/
enterococcus); thermal death time determination
13 Detection of salmonella from food sample
14 Detection of coliforms from water by MPN method
15 Detection of Staphylococcus aureusfrom food sample
16 Practical Examination

References
1. Carl Vanderzant and Don F. Splittsoessev. 1992. Compendium of Methods for the Microbial
Examination of Foods, 3rd Ed. APHA Publishers, Washington DC, USA.
2. Frazer, Math and Deibel. 1959. Laboratory Manual for Food Microbiology, Burgers
Publishers – Minnesota, USA.
3. George J. Banwart. 1989. Basic Food Microbiology, 2nd Ed. Chapman & Hall, New York,
USA.
4. James M. Jay. 2000. Modern Food Microbiology, 6th Ed. Aspen Publishers, Inc.,
Gaithersburg, Maryland, USA.
5. Martin R. Adams and Maurice O. Moss. 2008. Food Microbiology, 3rd Ed., The Royal
Society of Chemistry, Cambridge, UK.
6. William C. Frazier and & Dennis C. Westfoff. 1987. Food Microbiology, 4th Ed. Tata
McGraw-Hill Education, New Delhi.

79
FSQA 231 Industrial Microbiology 3 (2+1)

Course outlines
Theory
History of industrial microbiology; Primary and secondary metabolites produced by the
microorganisms; Screening of microorganisms; Preservation of microorganisms; Organizations
involved in microbiological work; Fermentation media, Industrial sterilization; Definition, thermal
death time, media heat sterilization, advantages of continuous sterilization, design of sterilization,
deterministic and probabilistic approach in designing of sterilizing equipments, sterilization charts;
Fermentor: Components of a fermentor, parts of fermentors, peripheral parts and accessories,
additional accessories and peripherals. Types of fermenters, Types of fermentations; Industrially
important secondary metabolites; and microorganisms involved; Probiotics: Importance, role in
fermented foods, organisms involved, beneficial effects; Bacteriocins; Nisin: Production of
microbial enzymes; Downstream processing; Cell disruption methods: Mechanical disruption
methods and non-mechanical disruption methods; Extraction; Purification; Concentration; Product
recovery.

Practical
Isolation and screening of citric acid/ amylase/ protease /antibiotic producing microbes,
Production of citric acid/Lactic acid/ Acetic acid, Purification of citric acid/Lactic acid/ Acetic
acid and Estimation of citric acid/Lactic acid/ Acetic acid; Standardization of physical factors
for higher yields of citric acid; Isolation, identification of cultures producing bio-colors;
Production, purification and estimation of beer/ ethanol; Production, purification and assay of
fungal amylases/proteases/Lipase; Production and assay of nisin from lactic acid bacteria; Single
cell protein production; Starter activity of Baker’s yeast Mushroom production.

Lecture
Theory
1 History of industrial microbiology
2 Primary and secondary metabolites produced by the microorganisms
3 Screening of microorganisms: primary screening - isolation of desired and interested
microorganisms - secondary screening - yield potential of microbes - both qualitative and
quantitative approach
4 Preservation of microorganisms and organizations involved in microbial culture collection
5 Fermentation media: characteristics of an ideal production medium, raw materials as media,
precursors and inducers, repressors and antifoams
6 Industrial sterilization; definition, thermal death time and media heat sterilization
7 Advantages of continuous sterilization, design of sterilizing equipment, deterministic and
probabilistic approach in designing of sterilizing equipments, sterilization charts

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8 Fermentor: components of fermentor, parts of fermentor, peripheral parts and accessories,
additional accessories and peripherals
9 Types of fermentors: stirred tank fermentors - packed bed fermentors - fluidized bed
fermentors - bubble column fermentor - air lift fermentor - cylindrical fermentors –
flocculated cell culture fermentor
10 Types of fermentors: multi phase bioreactors - trickling bed bioreactors - tubular fermentor-
mechanically agitated stirred tank reactors, deep jet fermentor, cyclone column fermentor,
novel see saw bioreactor, Stirred Tank Fermentor
11 Types of fermentation: solid state fermentation-submerged fermentation – factors affecting
submerged culture - batch fermentation - fed batch fermentation - sub batch fermentation
12 Types of fermentations: continuous fermentation - multiple fermentations - multistage
fermentations
13 Industrially important secondary metabolites and microorganisms involved: production
of organic acids - citric acid, lactic acid, itaconic acid, acetic acid - fermentation conditions
- inoculums preparation – carbon and nitrogen source - trace elements - pH and temperature
- aeration and agitation, yield, recovery and uses of organic acids
14 Industrially important secondary metabolites and microorganisms involved: gluconic acid,
kojic acid, gallic acid - fermentation conditions - inoculum preparation – carbon and nitrogen
source - trace elements - pH and temperature – aeration, agitation, yield, recovery and
uses of organic acids
15 Industrially important secondary metabolites and microorganisms: production of antibiotics
- screening of antibiotic producers - ß - lactam antibiotics – penicillin - chemical nature
and biosynthesis – commercial production - inoculum - media - fermentation process -
temperature - aeration - pH - biomass production – recovery, purification and uses of
antibiotics
16 Probiotics: importance, role in fermented foods, organisms involved, beneficial effects
17 Bacteriocin: classification, biosynthesis, factors affecting bacteriocin action, physical and
chemical properties, stability of bacteriocin, factors influencing bacteriocin production
18 Bacteriocin: assay of bacteriocin, recovery and purification of bacteriocin, applications of
bacteriocin
19 Nisin production: metabolism - fermentation conditions – inoculum preparation - carbon
and nitrogen source - trace elements - pH and temperature requirement - recovery and
purification
20 Production of microbial enzymes: solid state fermentation - fermentors - medium -
advantages and disadvantages - submerged fermentation - steps of enzyme production -
factors affecting submerged culture
21 Production of microbial enzymes: production of amylases, proteases, pectinases, cellulases
- commercial production - inoculum - media - fermentation process - temperature - aeration
- pH - biomass production - recovery and purification

81
22 Production of microbial enzymes: extraction of enzymes - physical disruption method -
chemical treatment method - purification of enzyme - removal of nucleic acids and cell
debris - preliminary purification - final purification – applications
23 Downstream processing; cell disruption methods: mechanical disruption methods and non-
mechanical disruption methods; extraction; purification; concentration; product recovery
– methods of product recovery – centrifugation
24 Biocolours - carotenoids - lycopene - angkak- production - using fungi -
Monascuspurpureus- history and traditional uses - morphology - fermentation conditions
- pigment of M. purpureus - health benefits -toxicology - safe consumption
25 Microbial polysaccharides - bacterial polysaccharides - localization and description -
xanthan - pullulan - curdlan - exopolysaccharides from lactic acid bacteria - dextran –
from extremophilic bacteria
26 Fungal polysaccharides - cell wall polysaccharides - lichen cell wall polysaccharides -
fungal exopolysaccharides - production of polysaccharides - culture techniques and
fermentation parameters - agitation - pH - aeration - culture medium - solid state
fermentation
27 Applications of polysaccharides - polysaccharides as food additives – pharmaceutical
applications - oligosaccharides derivatives
28 Production of amino acids – historical developments - manufacturing methods – extractive
isolation - chemical synthesis - enzymatic catalysis - fermentative production - L
glutamicacid - L lysine - uses and applications
29 Production of vitamins - general aspects - nomenclature and classification - vitamin B
complex - vitamin B12 - vitamin B2 - production of these vitamins - production by
fermentation of Ashbyagossypii - vitamin C
30 Production of SCP - single cell protein advantages - source of SCP - production of bacterial
biomass - production using waste - starchy waste - from algae - nutritive value of SCP -
consumption of SCP - uses of SCP
31 Baker’s yeast - development and history - vienna process - production of yeast -nutrient
materials - concentration of sugar - aeration - temperature - pH - molasses ammonia process
- yeast from sulphite liquor - food and fodder yeast
32 Mushroom production – history – types of mushroom – edible mushroom – spawn
production – cultivation

Practical
1 Isolation and screening of citric acid producing microbes
2 Isolation and screening of amylase producing microbes
3 Isolation and screening of protease producing microbes
4 Isolation and screening of antibiotic producing microbes

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5 Production of citric acid/lactic acid/ acetic acid
6 Purification of citric acid/lactic acid/ acetic acid and estimation of citric acid/lactic acid/
acetic acid
7 Standardization of physical factors for higher yields of citric acid
8 Isolation and identification of cultures producing bio-colors
9 Production, purification and estimation of ethanol in beer and wine
10 Production, purification and assay of fungal amylases
11 Production, purification and assay of fungal proteases
12 Production, purification and assay of fungal lipase
13 Production and assay of nisin from lactic acid bacteria
14 Single cell protein production – yeast & mushrooms
15 Starter activity of baker’s yeast/mushroom production
16 Practical Examination

References
1. Nduka Okafor. 2007. Modern Industrial Microbiology and Biotechnology. Science
Publishers, Enfield, New Hampshire, USA.
2. Dennis E. Briggs, Chris A. Boulton, Peter A, Brookes and Roger Stevens. 2004. Brewing
Science and Practice. Woodhead Publishing Ltd. Cambridge, England.
3. G. Reed. 2004. Prescott & Dunn’s Industrial Microbiology, 4th Ed. AVI Publishers,
Connecticut, USA.
4. Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 1995. Principles of Fermentation
Technology, 2nd Ed. Elsevier Science Ltd., Burlington, MA, USA.
5. L. E. Casida Jr. 1968. Industrial Microbiology. New Age International Publishers, New
Delhi.

FSQA 232 Food Chemistry of Macronutrients 3 (2+1)

Course outlines
Theory
Nature Scope and development of food chemistry; Moisture in foods, role and type of
water in foods, functional properties of water, water activity and sorption isotherm, molecular
mobility and foods stability; Dispersed systems of foods: Physicochemical aspects of food
dispersion system (Sol, gel, foam, emulations); Rheology of diphase systems; Carbohydrates:
Changes of carbohydrates on cooking, modification of carbohydrates, dietary fibres and
carbohydrates digestibility; Enzymatic and chemical reactions of carbohydrates; Proteins in foods:
Processing induced, physical, chemical and nutritional changes in protein, chemical and enzymatic

83
modification of protein; Lipids in foods: Role and use of lipids/fat, crystallization and consistency,
chemical aspects of lipids, lipolysis, auto-oxidation, thermal decomposition, chemistry of frying
technology of fat and oil; Oil processing: Refining, hydrogenations, inter esterification, safety
use of oils and fats in food formulation; Enzymatic and chemical reactions of fats; Rancidity and
its types, detection techniques chemical aspects of lipids, antioxidants; Changes during food
processing treatment of drying and dehydration, irradiation, freezing, fermentation, canning,
restoration, enrichment, fortification and supplementation of foods.

Practical
Determination of moisture content of foods using different methods; Studies of sorption
isotherms of different foods; Swelling and solubility characteristics of starches; Rheological
properties of food systems; Determination of crude proteins by micro-Kjeldhal method;
Determination of essential amino acids i.e. lysine, tryptophan, methionine, etc.; Isolation of egg
and milk protein; Preparation of protein isolate and concentrate of proteins; Determination of
acid value, saponification value and iodine number of fat/oil; Assay of amylases, papain and
lipases.

Lecture
Theory
1 Nature, scope and development of food chemistry
2 Moisture in foods, role and type of water in foods
3 Functional properties of water - water activity
4 Moisture sorption isotherm
5 Molecular mobility and food stability
6 Dispersed systems of foods: foods as dispersed systems – characterization of dispersion
7 Physicochemical aspects of food dispersion system - sol
8 Physicochemical aspects of food dispersion system – gel – food gels
9 Physicochemical aspects of food dispersion system - emulsion and foam
10 Rheology of diphase systems
11 Carbohydrates: changes of carbohydrates on cooking
12 Modification of carbohydrates
13 Dietary fibers and carbohydrates digestibility
14 Enzymatic and chemical reactions of carbohydrates
15 Enzymatic and chemical reactions of carbohydrates
16 Proteins in foods: plant proteins, milk proteins and egg proteins
17 Processing induced, physical, chemical and nutritional changes in protein: changes in
nutritional quality and formation of toxic compounds
18 Processing induced, physical, chemical and nutritional changes in protein: changes in
functional properties of proteins
84
19 Chemical modification of proteins: alkylation-acylation-phosphorylation-sulfitolysis and
esterification
20 Enzymatic modification of protein: enzymatic hydrolysis- plastein reaction – protein cross
linking
21 Lipids in foods : role and use of lipids/fat; crystallization and consistency of lipids
22 Chemical aspects of lipids: lipolysis, auto-oxidation and thermal decomposition
23 Chemistry of frying technology of fat and oil
24 Oil processing: technology of edible fat and oils- rendering, pressing and solvent extraction
25 Oil processing: refining- hydrogenations and interesterification
26 Safety use of oils and fats in food formulation
27 Enzymatic and chemical reactions of fats
28 Rancidity and types: chemical deterioration of lipids- hydrolytic reactions; mechanism of
lipid oxidation – pro-oxidants - formation of lipid oxidation decomposition products
29 Detection techniques and chemical aspects of lipids: tests for rancidity
30 Antioxidants : definition- antioxidant activity- antioxidants in foods- natural and synthetic
antioxidants
31 Changes during food processing treatment of drying, dehydration, irradiation, freezing,
fermentation and canning
32 Restoration, enrichment, fortification and supplementation of foods

Practical
1 Determination of moisture content of foods using different methods (direct & indirect)
2 Studies of sorption isotherms of different foods
3 Swelling and solubility characteristics of starches
4 Rheological properties of food systems
5 Determination of crude proteins by micro-Kjeldhal method
6 Determination of essential amino acids – lysine
7 Determination of essential amino acids - tryptophan
8 Determination of essential amino acids – methionine
9 Isolation of egg and milk protein
10 Preparation of protein isolate and concentrate of proteins
11 Determination of acid value of fat/oil
12 Determination of saponification value of fat/oil
13 Determination of iodine number of fat/oil
14 Assay of amylases
15 Assay of papain and lipase
16 Practical Examination

85
References
1. John W. Brady. 2013. Introductory Food Chemistry. Comstock Publishing Associates,
Cornell University Press, Ithaca, USA.
2. H. D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemisry, 4th Ed. Springer-Verlag
Berlin Heidelberg.
3. Owen R, Fennema. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA.
4. Lillian Hoagland Meyer. 1974. Food Chemistry. The AVI Publishing Co Inc., Connecticut,
MA, USA.

FSQA 233 Food Chemistry of Micronutrients 3 (2+1)

Course outlines
Theory
Chemistry of food flavour; Philosophy and definitions of flavour, flavourmatics/flavouring
compounds, sensory assessment of flavour, technology for flavour retention; Pigments in animal
and plants kingdoms: Heme pigments, chlorophyll, carotenoids, phenolic and flavonoids, betalins,
effect of processing on pigment behaviour; Technology for retention of natural colours of food
stuffs; Food colorants; Regulatory use of dyes; Colour losses during thermal processing; Vitamins
and minerals: Requirements, allowances, enrichment, restorations, fortifications, losses of vitamins
and minerals, optimization and retention of vitamins and minerals; Chemistry of anti-nutritional
factors. Enzymes in food industry: Carbohydrases, proteasase, lipases; Modification of food
using enzymes: Role of endogenous enzymes in food quality, enzymes use as processing aid and
ingredients

Practical
Preparation of mineral solution by using ash and tri-acid method (dry and wet oxidations);
Estimation of calcium; Determination of phosphorus; Determination of iron; Estimation of
magnesium; Estimation of tannins and phytic acid from food; Determination of vitamin A (Total
carotenoids); Determination of ascorbic acid by dye method; Determination of thiamin and
riboflavin; Determination of food colors; Assessment of hydrocolloids as food additives;
Assessment of various pectinases from fruits and vegetables.

Lecture
Theory
1 Chemistry of food flavour, philosophy, definitions of flavor, methods for flavor analysis,
taste and other saporous substances – sweet taste substances, bitter, salty, sour and umami
taste substances, flavor modifiers, astringency, pungency and cooling substances
2 Flavourmatics/flavouring compounds in vegetables: fruits and spice flavors, flavor volatiles
- lactic acid, ethanol fermentation, fats and oils, meat foods and milk; sensory assessment
of flavor and technology for flavor retention
86
3 Pigments in animal: heme pigments - haemoglobin, myoglobin, cured meat pigments,
stability of meat pigments
4 Pigments in plants kingdom: chlorophyll - structure of chlorophyll and its derivatives,
physical characteristics, alterations of chlorophyll
5 Carotenoids: structure of carotenoids, occurrence, distribution and physical properties
6 Carotenoids: extraction, analysis, chemical properties and stability during processing
7 Phenolic and flavonoids; anthocyanins, flavonoids and other phenols - anthocyanins -
structure - color and stability of anthocyanins-factors affecting stability of anthocyanins -
structural transformation and pH – temperature Proanthocyanidins – tannins, quinoids
and xanthones
8 Betalains – structure, physical properties and chemical properties; effect of processing on
pigment behavior, technology for retention of natural colors of food stuffs
9 Food colorants: introduction, classification of colorants, regulatory use of regulatory
dyes- regulatory aspects, properties of certified dyes and use of certified colors
10 Color losses during thermal processing of chlorophyll, loss of green color during thermal
processing - different technologies of green color preservation - acid neutralization to
retain chlorophyll, high temperature short time processing, enzymatic conversion to
chlorophyllides, commercial application of metalo complex, regreening of thermal
processing
11 Vitamins -requirements, allowances, toxicity, enrichment, restoration, fortification, losses
of vitamins, optimization and retention of vitamins
12 Vitamin- A &D: Structure, general properties, stability, mechanism of degradation and
bioavailability
13 Vitamin–E & K: structure, general properties, stability, mechanism of degradation and
bioavailability
14 Water soluble vitamins : ascorbic acid – structure, general properties, stability, mechanism
of degradation and bioavailability
15 Thiamin: structure, general properties, stability, mechanism of degradation and
bioavailability
16 Riboflavin: structure, general properties, stability, mechanism of degradation and
bioavailability
17 Niacin: structure, general properties and bioavailability
18 Vitaminm-B6 : structure, general properties, stability, mechanism of degradation and
bioavailability
19 Folate: structure, general properties, stability, mechanism of degradation and bioavailability
20 Biotin: structure, general properties, stability, mechanism of degradation and bioavailability
21 Vitamin –B12; structure, general properties, stability, mechanism of degradation,
bioavailability, analytical methods; toxicity of vitamins and retention of vitamins
22 Principles of mineral chemistry - nutritional aspects of minerals, mineral composition of
foods, chemical and functional properties of minerals in foods

87
23 Minerals: types of macro minerals, sources, requirements, allowances, enrichment,
restorations and fortifications
24 Losses of macro minerals during processing, optimization, retention of minerals and
bioavailability of macro minerals
25 Toxicity of macro minerals
26 Minerals: types of micro minerals, sources, requirements, allowances, enrichment,
restorations and fortifications
27 Losses of micro minerals during processing
28 Optimization, retention of minerals and bioavailability of micro minerals
29 Toxicity of micro minerals
30 Chemistry of anti-nutritional factors in foods - saponin, phytic acid, hemagglutenins or
lectins
31 Enzymes in food industry: carbohydrases, proteasase and lipases
32 Modification of food using enzymes: role of endogenous enzymes in food quality, color,
texture, flavor and aroma changes in foods

Practical
1 Preparation of mineral solution by using ash and tri-acid method (dry and wet oxidations)
2 Estimation of calcium
3 Determination of phosphorus
4 Determination of iron
5 Estimation of magnesium
6 Estimation of tannins
7 Estimation of phytic acid from food
8 Determination of vitamin A (total carotenoids)
9 Determination of ascorbic acid by dye method
10 Determination of thiamin
11 Determination of riboflavin
12 Determination of food colors class (natural colors)
13 Determination of food colors (artificial colors)
14 Assessment of hydrocolloids as food additives
15 Assessment of various pectinases from fruits and vegetables
16 Practical Examination

References
1. H. D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemisry, 4th Ed. Springer-Verlag
Berlin Heidelberg.
2. Owen R, Fennema. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA

88
FSQA 234 Food Biotechnology 3 (2+1)

Course outlines
Theory
Chemical nature of the genetic material, properties and functions of the genetic material,
organization of the genetic material in bacteria, eukaryotes and viruses; DNA replication:
Replication fork, DNA polymerases, other enzymes and proteins required for DNA replication,
origin of replication, replication of circular DNA molecule; Transcription and translation: RNA
synthesis, types of RNA, genetic code; Mutation and DNA repair, mechanisms of repair of
damaged DNA (photo reactivation, excision repair, recombination repair, SOS repair, mismatch
repair), transposable elements, plasmids, types of plasmids, genetic recombination in bacteria,
transformation, transduction, conjugation, regulation of gene expression in prokaryotes;
Expression of foreign genes; Promoter enzymes; Recombinant DNA technology: Restriction
enzymes, cloning vectors, cloning procedure, cloning of specific gene and their identification
(colony hybridization, C-DNA, southern blotting, polymerase chain reaction); Gene cloning:
Production of identical cells, isolation and purification of insert DNA, isolation of vector DNA,
construction of recombined DNA, introduction of recombined DNA into host cell, identification
and selection of cells containing cloned genes; Biosensors: Classification, application in food
industry; Application of biotechnology in food: Immobilization of enzymes: Arresting of cell in
insoluble matrix, immobilized cell systems, cell attachment in a surface, aggregation, entrapment,
containment, physical adsorption, covalent bonding, cross linking, entrapment into polymeric
films, microencapsulation, large scale cell immobilization, uses and applications in industries;
Ethical issues concerning GM foods: Testing for GMOs, current guidelines for production, release
and movement of GMOs, labeling and traceability, trade related aspects, bio-safety, risk
assessment, risk management, public perception of GM foods, IPR, GMO Act 2004.

Practical
Study of auxotroph; Micro-propagation through tissue culture; Strain improvement through
U.V. mutation for lactose utilization; Chemical mutagenesis using chemical mutagens (Ethidium
bromide); Determination of survival curves using physical and chemical mutagens; Isolation
and analysis of chromosomal/genomic DNA from E. coli and Bacillus cereus; Separation of
protoplast using cellulytic enzymes; Production of biomass from fruit and vegetable waste;
Introduction of ELISA/Southern blot/DNA finger printing, etc.; Agarose gel electrophoresis of
plasmid DNA; Pesticide degradation by pseudomonas spp.

Lecture
Theory
1 Chemical nature of the genetic material: DNA as genetic material –Griffith experiment,
Hershey and chase experiment - RNA as genetic material.
2 Chemical nature of the genetic material: structural elements of nucleic acids - sugar –
anionic group - nitrogenous bases - purines - pyrimidine’s - nucleosides - nucleotides –
phosphoric acid - ATP - GTP - CTP - UTP - TTP
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3 Properties and functions of the genetic material: primary conformation of DNA - secondary
conformation of DNA - Watson and Crick model-types of DNA- A, B, Z - tertiary
conformation of DNA - higher level of chromatin structure- denaturation and re-naturation
4 Organization of the genetic material in bacteria, eukaryotes and viruses: packaging of
DNA into chromatin – protein components of chromatin, histones, non histone proteins,
nucleosome organization – solenoid model, Dangler-Sting model
5 DNA replication: replication fork, DNA polymerases, other enzymes and proteins required
for DNA replication, origin of replication, replication of circular DNA molecule
6 Transcription in prokaryotes and eukaryotes
7 Translation in prokaryotes and eukaryotes
8 RNA synthesis, types of RNA and genetic code
9 Mutation and DNA repair
10 Mechanisms of repair of damaged DNA (photo reactivation, excision repair, recombination
repair, SOS repair, mismatch repair)
11 Transposable elements, plasmids, types of plasmids
12 Genetic recombination in bacteria: Holiday model, site specific recombination
13 Genetic recombination in bacteria: transformation, transduction, conjugation
14 Regulation of gene expression in prokaryotes: induction- repression - LAC operon- model
-promoter - operator- structural genes - lac Z gene - lac Y gene - lac A gene – regulation of
LAC operon - negative regulation - positive regulation.
15 Expression of foreign genes: transformation - calcium chloride mediated - calcium
phosphate mediated - microinjection - liposome mediated gene transfer - electrophoration;
promoter enzymes
16 Recombinant DNA technology: selection of DNA - selection of suitable vehicle – cloning
vector - selection of suitable enzyme - introduction of rDNA - screening of host cells -
selection based on antibiotic resistance - complementation of nutritional defects - assay of
biological activity - immunochemical method- colony hybridization –expression of target
gene in the host cell
17 Restriction enzymes – nomenclature of enzymes - three letter code - molecular scissors -
nature of cutting ends - blunt ends - sticky ends – isoschi-zomers- recognition sites - star
activity – neoschi-zomers - cleavage - mechanism of action – applications of restriction
enzymes
18 Cloning vectors, cloning procedure, cloning of specific gene and their identification (colony
hybridization, C-DNA)
19 Cloning of specific gene and their identification (Southern blotting, polymerase chain
reaction)
20 Gene cloning: production of identical cells, isolation and purification of insert DNA

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21 Isolation of vector DNA, construction of recombined DNA, introduction of recombined
DNA into host cell
22 Identification and selection of cells containing cloned genes: selection based on antibiotic
resistance -complementation of nutritional defects - assay of biological activity –
immunochemical method - colony hybridization
23 Biosensors: definition, bioreceptors, transducers, signal processing, classification,
application in food industry
24 Application of biotechnology in food
25 Immobilization of enzymes: arresting of cell in insoluble matrix, immobilized cell systems,
cell attachment in a surface and aggregation
26 Immobilization of enzymes: entrapment, containment, physical adsorption, covalent
bonding, cross linking, entrapment into polymeric films and microencapsulation
27 Immobilization of enzymes: large scale cell immobilization, uses and applications in
industries
28 Ethical issues concerning GM foods: testing for GMOs and current guidelines for
production
29 Ethical issues concerning GM foods: release and movement of GMOs, labeling, traceability,
trade related aspects, bio-safety, risk assessment and risk management
30 Ethical issues concerning GM foods: public perception of GM foods
31 Ethical issues concerning GM foods: IPR – history of IPR in India, intellectual property,
protection and intellectual property rights, international harmonization of patent laws,
properties of biotechnological inventions, choice of IPR protection, management of IPR,
benefits from IPR and problems from IPR
32 Ethical issues concerning GM foods: GMO Act 2004

Practical
1 Study of auxotroph
2 Micro-propagation through tissue culture
3 Strain improvement through U.V. mutation for lactose utilization
4 Chemical mutagenesis using chemical mutagens (Ethidium bromide)
5 Determination of survival curves using physical mutagens
6 Determination of survival curves using chemical mutagens
7 Isolation and analysis of chromosomal/genomic DNA from E. coli
8 Isolation and analysis of chromosomal/genomic DNA from Bacillus cereus
9 Separation of protoplast using cellulytic enzymes
10 Separation of protoplast using cellulytic enzymes
11 Production of biomass from fruit waste

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12 Production of biomass from vegetable waste
13 Introduction of ELISA/Southern blot/DNA finger printing
14 Agarose gel electrophoresis of plasmid DNA
15 Pesticide degradation by Pseudomonasspp
16 Practical Examination

References
1. B. D. Singh. 2014. Biotechnology - Expanding Horizons. Kalyani Publishers, New Delhi.
2. Meenakshi Paul. 2007. Biotechnology and Food Processing Mechanics. Gene-Tech Books,
New Delhi.
3. James D. Watson. 2013. Molecular Biology of the Gene, 7th Ed. Benjamin Cummings,
San Francisco, USA.
4. Oliver Brandenberg, Zephaniah Dhlamini, Alessandra Sensi, KakoliGhosh and Andrea
Sonnino 2011. Introduction to Molecular Biology and Genetic Engineering. FAO, Rome,
Italy.
5. S. B. Primrose and R. M. Twyman. 2006. Principles of Gene Manipulation and Genomics,
7th Ed. Blackwell Publishing, Victoria, Australia.
6. Ashok Agarwal and Pradeep Parihar. 2005. Industrial Microbiology: Fundamentals and
Applications. Agrobios India, Jodhpur.

FSQA 331 Instrumental Techniques in Food Analysis 3 (1+2)

Course outlines
Theory
Concepts of food analysis; Rules and regulations of food analysis; Principles and
methodology involved in analysis of foods: Rheological analysis, textural profile analysis of
foods; Methods of analysis: Proximate constituents, moisture, adulterations, minerals analysis;
Principles and methodology involved in analytical techniques: ion selective electrodes,
spectroscopy, ultraviolet visible, florescence, infrared spectro, atomic absorption and emission,
mass spectroscopy, nuclear magnetic resonance and electron spin resonance; Chromatography:
Adsorption, column, partition, gel-filtration, affinity, ion-exchange, size-exclusion method, gas-
liquid, high performance liquid chromatography; Separation techniques: Dialysis, electrophoresis,
sedimentation, ultra-filtration, ultracentrifugation, iso-electric focusing, isotopic techniques,
manometric techniques; Immuno assay techniques in food analysis; Evaluation of analytical
data: Accuracy and precision, statistical significance, co-relations regression, result interpretation;
Instrumentation and sensors for the food industry; Food compositional analysis using near infra-
red absorption technology: Principles of measurement, instrumentation, applications in the food
industry, power of process monitoring and trending, practical considerations for implementing
on-line measurement, practical aspects of infra-red remote thermometry, radiation thermometers,
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measurement principles, practical situations, miscellaneous techniques; In-line and off-line FTIR
measurements, food applications, calibration and general aspects of routine use; Rapid
microbiological methods: Overview, Conductance/impedance techniques for microbial assay;
chemo-sensors, biosensors, immune sensors; Electronic noses and tongues: Sensors for food
flavour and freshness, electronic noses, tongues and testers; Introduction to flavour assessment,
modelling the human nose, electronic nose, electronic tongue, marker chemical approach,
Chemically sensitive semiconductor devices: Solid-state sensors for pH, acidity, ions, gases and
volatiles, amperometric, potentiometric and thermometric biosensors; Acoustic sensors, optical
immune-sensors; Fluorescence sensor systems; Novel sensing receptors, sensor arrays, commercial
biosensors.

Practical
Sampling plan; Sample collection and preparation for analysis; Sensory evaluation of
products; Quality evaluation of raw materials: Fruits, vegetables, cereals, dairy products, meat,
poultry products; Quality evaluation of food products for color and taste of marketed products;
Analysis of heavy metals using atomic absorption spectrophotometer; Estimation of physic acid
using spectrophotometer; Separation of amino acids by two-dimensional paper chromatography;
Identification of sugars in fruit juice using TLC; Separation of pralines by ion-exchange
chromatography; Molecular weight determination using sephadox-gel; Identification of organic
acids by paper electrophoresis; Gel-electrophoresis for analytic techniques; Quantitative
determination of sugars and fatty acid profile by GLE; Quantitative make-up of water and fat
soluble vitamins using HPLC; Separation of sugars by paper chromatography; Analysis of wheat
flour; Analysis of foods for pesticide and drug residues; Study of colorimetry and
spectrophotometry; Spectrophotometric method of total chlorophyll (A & B).

Lecture
Theory
1 Concepts of food analysis; rules and regulations of food analysis; principles and
methodology involved in analysis of foods: rheological analysis, textural profile analysis
of foods
2 Methods of analysis: proximate constituents, moisture, adulterations, minerals analysis;
principles and methodology involved in analytical techniques: ion selective electrodes,
spectroscopy, ultraviolet visible, florescence and infrared spectroscopy
3 Atomic absorption, emission and mass spectroscopy; nuclear magnetic resonance and
electron spin resonance spectroscopy
4 Chromatography: adsorption, column, partition, gel-filtration, affinity, ion-exchange, size-
exclusion method, gas-liquid, high performance liquid chromatography
5 Separation techniques: dialysis, electrophoresis, sedimentation, ultra-filtration,
ultracentrifugation
6 Iso-electric focusing, isotopic techniques, manometric techniques; Immuno assay
techniques in food analysis
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7 Evaluation of analytical data: accuracy and precision, statistical significance, co-relations
regression, result interpretation.
8 Instrumentation and sensors for the food industry; food compositional analysis using near
infra-red absorption technology
9 Principles of measurement, instrumentation, applications in the food industry, power of
process monitoring and trending, practical considerations for implementing on-line
measurement and practical aspects of infra-red remote thermometry
10 Radiation thermometers, measurement principles, practical situations, miscellaneous
techniques; In-line and off-line FTIR measurements, food applications, calibration and
general aspects of routine use, rapid microbiological methods: overview
11 Conductance/impedance techniques for microbial assay; chemo-sensors, biosensors and
immune-sensors
12 Electronic noses and tongues: sensors for food flavor and freshness, electronic noses,
tongues and tasters
13 Introduction to flavor assessment, modeling the human nose, electronic nose, electronic
tongue and marker chemical approach
14 Chemically sensitive semiconductor devices: solid-state sensors for pH, acidity, ions, gases
and volatiles, amperometric, potentiometric and thermometric biosensors
15 Acoustic sensors, optical immune-sensors and fluorescence sensor systems
16 Novel sensing receptors, sensor arrays and commercial biosensors

Practical
1 Sampling plan; sample collection and preparation for analysis
2 Sensory evaluation of products
3 Quality evaluation of raw materials: fruits
4 Quality evaluation of raw materials: vegetables
5 Quality evaluation of raw materials: cereals
6 Quality evaluation of raw materials: dairy products
7 Quality evaluation of raw materials: dairy products
8 Quality evaluation of raw materials: meat
9 Quality evaluation of raw materials: poultry products
10 Quality evaluation of food products for color and taste of marketed products
11 Quality evaluation of food products for color and taste of marketed products
12 Analysis of heavy metals using atomic absorption spectrophotometer
13 Analysis of heavy metals using atomic absorption spectrophotometer
14 Analysis of heavy metals using atomic absorption spectrophotometer
15 Estimation of phytic acid using spectrophotometer
16 Separation of amino acids by two-dimensional paper chromatography

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17 Identification of sugars in fruit juice using TLC
18 Separation of proteins by ion-exchange chromatography
19 Molecular weight determination using sephadox-gel
20 Identification of organic acids by paper electrophoresis
21 Gel-electrophoresis for analytic techniques
22 Quantitative determination of sugars and fatty acid profile by GLC
23 Quantitative make-up of water and fat soluble vitamins using HPLC
24 Separation of sugars by paper chromatography
25 Analysis of wheat flour
26 Analysis of wheat flour
27 Analysis of wheat flour
28 Analysis of foods for pesticide and drug residues
29 Study of colorimetry and spectrophotometry
30 Spectrophotometric method of total chlorophyll (a & b)
31 Spectrophotometric method of total chlorophyll (a & b)
32 Practical Examination

References
1. S. Suzanne Nieisen. 2010. Food Analysis Laboratory Manual, 2nd Ed. Springer, NY, USA.
2. SemihÖtles. 2009. Handbook of Food Analysis Instruments. CRC Press, Boca Raton,
FL, USA.
3. Da-Wen Sun. 2008. Modern Techniques for Food Authentication. Elsevier Inc., Burlington,
MA, USA.
4. S. Suzanne Nieisen. 2003. Food Analysis, 3rd Ed. Kluwer Academic, New York, USA.

FSQA 332 Food Quality, Safety Standards and Certification 2 (2+0)

Course outlines
Theory
Food quality: Definition and its role in food industry; Quality attributes, classification;
Color and gloss: Definition, different colors, color measurement by spectrophotometer, Muncell
color system and Lovibond tintometer; role in food qualities. Role of viscosity and consistency
in food quality; Physical properties: Size and shape, weight, volume, weight volume ratio, length,
width, diameter, symmetry, curvature, area; Defects, classification. Genetic-physiological defects:
Structural, off color, character; Entomological defects: Holes, scars, lesions, off coloring, curled
aves, pathological defects; Mechanical defects, extraneous or foreign material defects;
Measurement of defects: Improving visibility by dilution, white background, color differences,
standardization of conditions, reference standards, counts and measures, isolation of defects by

95
floatation, elution, electronic sorting and internal defects; Flavour: Definition and its role in
food quality; Taste: Classification, taste qualities, relative intensity, reaction time, effect of disease,
temperature, and taste medium on taste, basic tastes, interaction of tastes; Odour: Definition,
classification, neutral-mechanisms, olfactory abnormalities, odor testing, techniques, thresholds,
odor intensities, olfaction; Visual, auditory, tactile and other senses, vision, audition, oral
perception other than taste; Factors influencing sensory measurements: Attitudinal factors,
motivation psychological errors in judgment, relation between stimulus and perception adaptation;
Correlation of sensory and instrumental analysis; Laboratory quality measurement: Types of
tests, panel selection and testing environment, serving procedures, instruction to judges, difference
tests, directional difference tests, classification of difference tests, two-sample tests, three-sample
tests, multisampling tests, comparison of procedures, ranking, scoring, hedonic scaling, dilution
procedures, descriptive sensory analysis, contour method, other procedures; Consumer
measurement: Factors influencing acceptance and preference, objectives of consumer preference
studies, information obtained from consumer study, factors influencing results from consumer
surveys, methods of approach, development of the questionnaire, types of questionnaires, serving
procedures; Comparison of laboratory panels with consumer panels; Limitations of consumer
survey; Quality of raw materials: Physical, chemical and microbial quality; Quality of products
during processing and after processing: Color, taste, texture, flavour, appearance; Factors
influencing the food qualities: Soil, field practices, harvesting practices, procedures, packaging,
transportation, storage, conditions, processing conditions, packaging and storage conditions of
finished products. Recording and reporting of quality. Quality inspection, quality control; Quality
management and quality assurance: Total quality management, good manufacturing practices,
good agricultural practices, good laboratory practices; Quality management systems, QSS; Quality
circles, SQC; ISO system. HACCP: Principles, implementation; Plan documentation, types of
records; Auditing: Surveillance, audit, mock audit, third party quality certifying audit, auditors
and lead auditors; Certification, certification procedures, certifying bodies, accrediting bodies,
international bodies.

Lecture
Theory
1 Food quality: definition and role in food industry; quality attributes and classification
2 Color and gloss: definition, different colors, color measurement by spectrophotometer,
Munsell color system and Lovibond tintometer; role in food quality
3 Role of viscosity/consistency in food quality
4 Defects, classification, genetic – physiological defects: structural, off color, character;
entomological defects- holes, scars, lesions, off coloring, curled aves and pathological
defects
5 Mechanical defects, extraneous or foreign material defects; measurement of defects:
improving visibility by dilution, white background, color differences, standardization of
conditions, reference standards, counts and measures, isolation of defects by floatation,
elution, electronic sorting and internal defects

96
6 Flavour: definition and its role in food quality, taste: classification, taste qualities, relative
intensity, reaction time, effect of disease, temperature, and taste medium on taste, basic
tastes and interaction of tastes
7 Odour: definition, classification, neutral-mechanisms, olfactory abnormalities, odor testing,
techniques, thresholds, odor intensities and olfaction
8 Visual, auditory, tactile, oral perception other than taste and other senses
9 Factors influencing sensory measurements: attitudinal factors, motivation, psychological
errors in judgment, relation between stimulus and perception adaptation
10 Correlation of sensory and instrumental analysis
11 Laboratory quality measurement: types of tests, panel selection and testing environment,
serving procedures, instruction to judges, difference tests and directional difference tests
12 Classification of difference tests, two – sample tests, three-sample tests, multisampling
tests, comparison of procedures, ranking and scoring
13 Hedonic scaling, dilution procedures, descriptive sensory analysis, contour method and
other procedures
14 Consumer measurement: factors influencing acceptance and preference, objectives of
consumer preference studies and information obtained from consumer study
15 Factors influencing results from consumer surveys, methods of approach, development of
the questionnaire, types of questionnaires and serving procedures
16 Comparison of laboratory panels with consumer panels: limitations of consumer survey
17 Quality of raw materials: physical, chemical and microbial quality – pesticide residues
and toxicity, heavy metal poisoning and control
18 Quality of products during processing and after processing: color, taste, texture, flavor
and appearance
19 Factors influencing the food quality: soil, field practices, harvesting practices, procedures,
packaging, transportation, storage, conditions, processing conditions, packaging and storage
conditions of finished products
20 Recording and reporting of quality- quality checks, monitoring operations, corrective
measures and report sending
21 Quality inspection and quality control: objectives of quality control, types of inspection
services in quality control, fundamentals for quality control programme and sequence of
operation in quality control
22 Quality management and quality assurance: total quality management- principles of TQM,
implementation of TQM and hurdles to implement TQM
23 Good agricultural practices (GAP), good manufacturing practices (GMP), good laboratory
practices (GLP) and good hygiene practices (GHP)
24 Quality management systems- QSS- Quality Standard System-QS9000
25 Quality circles- introduction, definition, objectives, concept, training, process of operation,
advantages and limitations
26 SQC- Statistical Quality Control: definition, variation in quality, types of variation, causes,
specifications, control limits, control charts for variables – X bar and R- bar charts

97
27 ISO system- ISO: 9000 certification series, ISO: 22000-2005 – role and benefits
28 HACCP: principles, implementation and maintenance of records
29 Plan documentation and types of records; auditing: surveillance, audit, mock audit, third
party quality certifying audit, auditors and lead auditors
30 Certification, certification procedures, certifying bodies, accrediting bodies – FSSAI, list
of quality accreditation bodies and criteria of accreditation in India
31 Certification, certification procedures, certifying bodies and accrediting bodies
32 International bodies- Codex Alimentarius Commission, USDA, FDA and IFS- role in
safeguarding quality

References
1. Inteaz Alli. 2004. Food Quality Assurance: Principles and Practices. CRC Press, Boca
Raton, FL, USA.
2. Ronald H. Schmidt and Gary E. Rodrick. 2003. Food Safety Handbook. John Wiley &
Sons, Inc., Hoboken. New Jersey, USA.
3. R. E. Hester and R. M. Harrison. 2001. Food Safety and Food Quality. Royal Society of
Chemistry, Cambridge, UK.

FSQA 333 Food Additives and Preservatives 2 (1+1)

Course outlines
Theory
Intentional and unintentional food additives, their toxicology and safety evaluation;
Naturally occurring food additives; Food colors and dyes: Regulatory aspects of dyes, food
color (natural and artificial), pigments and their importance and utilization as food color;
processing of natural and artificial food colorants; Food preservatives and their chemical action.
Role and mode of action of salts, chelating agents, stabilizers and thickeners; Humectants/
polyhydric alcohol, anti-caking agent, firming agent, flour bleaching and maturing agents,
antioxidants, nutritional and non-nutritional sweeteners; Production of enzymes, leavening agents,
fat substitutes, flavor and taste enhancers in food processing; Acidity regulators; Emulsifiers.

Practical
Evaluation of GRAS aspect of food additives; Estimation of chemical preservatives by
TLC (organic and inorganic); Identification of food colour by TLC (organic and inorganic);
Quantitative estimation of added dyes; Isolation and identification of naturally occurring food
pigments by paper and TLC; Role and mode of action of chelating agent in fruit juice; Role and
mode of action of stabilizer and thickener in frozen dairy products (ice-cream); Role and mode
of clarifying agent in fruit juices; Role and mode of antioxidant in frozen fish; Role of leaving
agent in baked food product; Preservation of coconut shreds using humectants.

98
Lecture
Theory
1 Intentional and unintentional food additives: introduction to food additives – role/functions
of food additives in food processing - classification : intentional and unintentional food
additives
2 Toxicology and safety evaluation of food additives - beneficial effects and harmful effects
of food additives – categories of food additives under generally recognized as safe (GRAS)
- tolerance levels and toxic levels in foods – ADI and LD50 values of food additives;
naturally occurring food additives – applications in food processing
3 Food colors and dyes: regulatory aspects of dyes- permitted, non-permitted and
provisionally listed colors, dyes and lakes; safe doses and toxic effects; food colors: natural
and artificial - pigments, dyes and lakes -their sources, importance and utilization;
processing of natural and artificial food colorants
4 Food preservatives and their chemical action – class I and class II preservatives - chemical
action on foods and human system- safe doses/permitted levels of usage in food and toxic
effects; role and mode of action of salts –types of salts-properties and role in food processing
- permitted levels of usage and toxic effects
5 Chelating agents – definition of chelation –types of chelators - alpha acids, properties and
mechanism of action – synergism with anti-oxidants- permitted levels of usage and toxic
effects
6 Stabilizers and thickeners – definition - algal polysaccharides, plant based gums, cellulose
derivatives, gelatin, pectin and modified starches – properties, applications and permitted
levels in processed foods
7 Humectants/Polyhydric alcohols and anti-caking agents – definition, functions, their
mechanism of action in food products, permitted levels and toxic effects
8 Firming agents - definition, functions, mechanism of action in food products, permitted
levels and toxic effects
9 Flour bleaching and maturing agents - definition, types of bleaching and maturing agents
in bread industry, functions, their mechanism of action in food products, permitted levels
and toxic effects
10 Anti-oxidants - definition, types of antioxidants (natural and synthetic) - functions,
mechanism of action in food products, permitted levels and toxic effects
11 Nutritional and non-nutritional sweeteners - definition, types of nutritional and non-
nutritional sweeteners (natural and synthetic) - functions, role, mechanism of action in
food products, permitted levels and toxic effects
12 Production of enzymes – enzymes, sources, production of enzymes and applications in
food processing
13 Leavening agents – definition, types of leavening agents – natural and chemical leavening
agents – baking powders and classification of baking powders based on acid component
and mode of action - permitted levels and toxic effects

99
14 Fat substitutes- definition, types, functions, sources, production of fat substitutes, role
and mechanism of action in processed foods
15 Flavour and taste enhancers - definition, types, sources, mechanism of action and application
in processed foods - permitted levels and toxic effects; acidity regulators – acids, bases
and buffers used in processed foods - permitted levels and toxic effects
16 Emulsifiers - definition, classification, properties, mechanism of action and applications-
surface activity in O/W and W/O systems – HLB value and critical miscellar concentration
and their significance in defining the role of emulsifiers and permitted levels and toxic
effects

Practical
1 Evaluation of GRAS aspect of food additives
2 Estimation of chemical preservatives by TLC (organic)
3 Estimation of chemical preservatives by TLC (In organic)
4 Identification of food color by TLC (organic)
5 Identification of food color by TLC (inorganic)
6 Quantitative estimation of added dyes
7 Isolation and identification of naturally occurring food pigments by paper chromatography
8 Isolation and identification of naturally occurring food pigments by TLC
9 Demonstration of role and mode of action of chelating agent in fruit juice
10 Demonstration of role and mode of action of stabilizer and thickener in frozen dairy products
(ice cream)
11 Demonstration of role and mode of action of stabilizer and thickener in frozen dairy products
(ice cream)
12 Demonstration of role and mode of action of clarifying agent in fruit juices
13 Demonstration of role and mode of action of antioxidant in frozen fish
14 Demonstration of role of leavening agent in baked food product
15 Preservation of coconut shreds using humectants
16 Practical Examination

References
1. H. D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemistry. 4th Edition. Springer-
Verlag, Berlin, Heidelberg.
2. S. N. Mahindru. 2008. Food Additives: Characteristics, Detection and Estimation. Aph
Publishing Corporation, New Delhi.
3. S. S. Deshpande. 2002. Handbook of Food Toxicology. Marcel and Dekker AG, Basel,
Switzerland
100
FSQA 334 Food Plant Sanitation 2 (1+1)

Course outlines
Theory
Good manufacturing practices, current good manufacturing practices; Standard operating
procedures, good laboratory practices, sanitation; Sanitation and the food industry: Sanitation,
sanitation laws and regulations and guidelines, establishment of sanitary, potential risks of food
borne bioterrorism, bioterrorism protection measures, role of pest management in bio-security;
Relationship of microorganisms to sanitation, allergens, allergen control; Food contamination,
protection against contamination; Personal hygiene and sanitary food handling: Role of HACCP
in sanitation, quality assurance for sanitation cleaning compounds, handling and storage
precautions; Sanitizers, sanitizing methods, sanitation equipment, waste product handling, solid
waste disposal, liquid waste disposal; Pest control: Insect infestation, cockroaches, insect
destruction, rodents, birds, use of pesticides, integrated pest management; Sanitary design and
construction for food processing: Site selection, site preparation, building construction
considerations, processing and design considerations, pest control design; Low-moisture food
manufacturing and storage sanitation: Sanitary construction considerations, receipt and storage
of raw materials, cleaning of low-moisture food manufacturing plants; Dairy processing plant
sanitation: Role of pathogens, sanitary construction considerations, soil characteristics in dairy
plants, sanitation principles, cleaning equipment; Meat and poultry plant sanitation: Role of
sanitation, sanitation principles, cleaning compounds for meat and poultry plants, sanitizers for
meat and poultry plants, sanitation practices, sanitation procedures; Sea food plant sanitation:
Sanitary construction considerations, contamination sources, sanitation principles, recovery of
by-products; Fruit and vegetable processing plant sanitation: Contamination sources, sanitary
construction considerations, cleaning considerations, cleaning of processing plants, cleaners and
sanitizers, cleaning procedures, evaluation of sanitation effectiveness; Beverage plant sanitation:
Mycology of beverage manufacture, sanitation principles, non-alcoholic beverage plant sanitation,
brewery sanitation, winery sanitation, distillery sanitation;

Practical
Estimation of BOD (Biological Oxygen Demand); Estimation of COD (Chemical Oxygen
Demand); Determination of hardness of water; Good Manufacturing Practices (GMPs) and
personal hygiene; Sewage treatment: Primary, secondary, tertiary and quaternary; Aerobic and
anaerobic sludge treatment; Lab demonstration on state of water; Study of CIP plant; Isolation
and identification of Actinomycetes; Enrichment and isolation of cellulose degrading bacteria;
Biodegradation of phenol compounds; Bacteriological examination of water: Coliform MPN
test; Sampling of airborne microorganisms; Sampling of surfaces - equipment and physical plant;
Aerosol sampling and measurement guidelines.

101
Lecture
Theory
1 Good manufacturing practices – current good manufacturing practices- standard operating
procedures, good laboratory practices – sanitation –sanitation in the food industry-sanitation
laws, regulations and guidelines
2 Establishment of sanitary practices – potential risks of food borne bioterrorism, bioterrorism
protection measures – role of pest management in bio-security
3 Relationship of microorganisms to sanitation: relationship of microorganisms to food
sanitation, causes of microbial growth, effect of microorganisms on spoilage
4 Relationship of microorganisms to sanitation: microbial destruction, growth control and
load determination –the relationship of allergens to sanitation – allergen control
5 Food contamination –protection against contamination– personal hygiene and sanitary
food handling: role of HACCP in sanitation – principles – organization, implementation
and maintenance
6 Quality assurance for sanitation: role of total quality management – quality assurance for
effective sanitation and organization for quality assurance
7 Cleaning compounds – characteristics – classification – selection – handling and storage
precautions
8 Sanitizers - sanitizing methods - sanitation equipment: cleaning equipment and sanitizing
equipment- waste product handling: solid waste disposal and liquid waste disposal
9 Pest control: insect infestation- cockroaches- insect destruction- rodents and birds- use of
pesticides and integrated pest management
10 Sanitary design and construction for food processing: site selection, site preparation,
building construction considerations, processing and design considerations - pest control
design
11 Low-moisture food manufacturing and storage sanitation: sanitary construction
considerations, receipt and storage of raw materials- cleaning of low-moisture food
manufacturing plants
12 Dairy processing plant sanitation: role of pathogens, sanitary construction considerations
- soil characteristics in dairy plants- sanitation principles - cleaning equipment
13 Meat and poultry plant sanitation: role of sanitation, sanitation principles, cleaning
compounds for meat and poultry plants- sanitizers for meat and poultry plants, sanitation
practices and sanitation procedures
14 Sea food plant sanitation: sanitary construction considerations - contamination sources -
sanitation principles - recovery of byproducts
15 Fruit and vegetable processing plant sanitation: contamination sources - sanitary
construction considerations- cleaning considerations- cleaning of processing plants-
cleaners and sanitizers- cleaning procedures- evaluation of sanitation effectiveness

102
16 Beverage plant sanitation: mycology of beverage manufacture, sanitation principles- non-
alcoholic beverage plant sanitation- brewery sanitation - winery sanitation - distillery
sanitation

Practical
1 Estimation of BOD (Biological Oxygen Demand)
2 Estimation of COD (Chemical Oxygen Demand)
3 Determination of hardness of water
4 Good Manufacturing Practices (GMPs) and personal hygiene
5 Sewage treatment: primary, secondary, tertiary and quaternary
6 Aerobic and anaerobic sludge treatment
7 Lab demonstration on state of water - study of CIP of plant
8 Isolation and identification of actinomycetes
9 Enrichment and isolation of cellulose degrading bacteria
10 Biodegradation of phenol compounds
11 Bacteriological examination of water: coliform
12 Bacteriological examination of water: MPN test
13 Sampling of airborne microorganisms
14 Sampling of surfaces - equipment and physical plant
15 Aerosol sampling and measurement guidelines
16 Practical Examination

References
1. Michael M. Cramer. 2013. Food Plant Sanitation: Design, Maintenance, and Good
Manufacturing Practices. CRC Press, Boca Raton, FL, USA.
2. Ralph Mitchell and Ji-Dong Gu. 2010. Environmental Microbiology, 2nd Ed. John Wiley
& Sons, Inc., Hoboken, New Jersey, USA.
3. Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food Sanitation, 5th Ed.
Springer Science+Business Media, Inc., NY, USA.
4. I. L. Pepper and C. P. Gerba. 2005. Environmental Microbiology: Laboratory Manual,
2nd Ed. Elsevier Academic Press, Amsterdam.
5. Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong and
Phil Ventresca. 2003. Food Plant Sanitation. Marcel Dekker, Inc., NY, USA.

103
104
 Department of Food Business Management
FDBM 241 Business Management and Economics 2 (2+0)

Course outlines
Theory
Definitions, management principles, scientific principles, administrative principles;
Maslow’s Hierarchy of needs theory; Functions of management: Planning, organizing, staffing,
directing, controlling; Organizational structures, principles of organization; Types of organization:
Formal and informal, line, line and staff, matrix, hybrid; Introduction to economics: Definitions,
nature, scope, difference between microeconomics and macroeconomics; Theory of demand and
supply, elasticity of demand, price and income elasticity; Markets: Types of markets and their
characteristics; National income: GDP, GNP, NNP, disposable personal income, per capita income,
inflation; Theory of production: Production function, factors of production. Law of variable
proportions and law of returns to scale; Cost: Short run and long run cost, fixed cost, variable
cost, total cost, average cost, marginal cost, opportunity cost; Break even analysis; Finance
management: Definition, scope, objective; Different systems of accounting: Financial accounting,
cost accounting, management accounting; Human resource management: Definitions, objectives
of manpower planning, process, sources of recruitment, process of selection; Corporate social
responsibility: Importance, business ethics.

Lecture
Theory
1 Definitions and management principles
2 Scientific principles
3 Administrative principles
4 Functions of management: planning, organizing, staffing, directing and controlling
5 Maslow’s hierarchy of needs theory
6 Organizational structures
7 Principles of organization
8 Types of organization: formal, informal, line, line and staff, matrix and hybrid
9 Human resource management: definition, importance and objectives
10 Process, source of recruitment and process of selection
11 Introduction to economics: definitions
12 Nature, scope, difference between microeconomics and macroeconomics
13 Theory of demand and supply
14 Elasticity of demand
15 Price and income elasticity
16 Markets: types of markets

105
17 Characteristics of markets
18 National income: GDP
19 National income :GNP & NNP
20 Disposable personal income, per capita income
21 Inflation
22 Theory of production
23 Production function and factors of production
24 Law of variable proportions and law of returns to scale
25 Short run, long run cost, fixed cost and variable cost
26 Total cost, average cost, marginal cost and opportunity cost
27 Break even analysis
28 Finance accounting – concepts, double entry system and ledger
29 Cost accounting and finance management: definition, importance and scope
30 Financial statement - balance Sheet
31 Financial statement - profit and loss account
32 Corporate social responsibility: importance and business ethics

References
1. L. M. Prasad. 2001. Principles and Practices of Management, 9th Ed. S. Chand & Sons,
New Delhi.
2. Koontz Harold. 2008. Principles of Management. Tata McGraw-Hill Education Private
Limited, New Delhi.
3. P. C. Thomas. 2008. Managerial Economics, 9th Ed. Kalyani Publishers.
4. K. K. Dewett and M. H. Navalur. 2006. Modern Economic Theory. S. Chand & Sons,
New Delhi.
5. P. Subba Rao. 2010. Human Resource Management. Himalaya Publications.
6. S. P. Jain. 2012. Financial Accounting. Kalyani Publications, Ludhiana.

FDBM 341 Marketing Management and International Trade 2 (2+0)

Course outlines
Theory
Marketing: Concept, functions, scope and marketing management; Process: Concepts of
marketing-mix, elements of marketing-mix; Market structure and consumer buying behaviour:
micro- and macro-environments; Marketing research and marketing information systems; Market
measurement, market forecasting, market segmentation, targeting and positioning; Allocation
and marketing resources; Marketing planning process; Product policy and planning: Product-
mix, product line, product life cycle; New product development process; Product brand, packaging,

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services decisions; Marketing channel decisions; Retailing, wholesaling and distribution; Pricing
decisions; Price determination and pricing policy of milk products in organized and unorganized
sectors of dairy industry; Promotion-mix decisions; Advertising: Objectives, budget and
advertising message, media planning, personal selling, publicity, sales promotion; World
consumption of food: Patterns and types of food consumption across the globe; Salient features
of international marketing, composition and direction of Indian exports, international marketing
environment, deciding which and how to enter international market; Direct exports, indirect
exports, licensing, joint ventures, direct investment and internationalization process, distribution
channels; WTO and world trade agreements related to food business, export trends and prospects
of food products in India; Government institutions related to international food trade: APEDA,
Tea Board, Spice Board, MOFPI, etc.

Lecture
Theory
1 Marketing: concept, functions and scope
2 Marketing management process
3 Concepts of marketing-mix
4 Elements of marketing-mix
5 Market structure
6 Consumer buying behavior
7 Micro and macro-environments
8 Marketing research and marketing information systems
9 Market measurement
10 Market forecasting
11 Market segmentation, targeting and positioning
12 Allocation and marketing resources
13 Marketing planning process
14 Components of product system
15 Product-mix and product line
16 Product life cycle
17 New product development process
18 Product brand, packaging services and decisions
19 Marketing channel decisions; retailing, wholesaling and distribution
20 Pricing decisions
21 Price determination and pricing policy of milk products in organized and unorganized
sectors of dairy industry
22 Physical distribution – channels levels and channel functions
23 Advertising: objectives and budget
24 Advertising message and media planning
25 Sales promotion

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26 Personal selling, publicity
27 World consumption of food: patterns and types of food consumption across the globe
28 Salient features of international marketing
29 International marketing environment, deciding which and how to enter international market
30 WTO and world trade agreements related to food business
31 Composition and direction of Indian exports and imports, export trends and prospects of
food products in India
32 Government institutions related to International food trade: APEDA, tea board, spices
board, MOFPI etc.

References
1. Philip Kotler, Kevin Lane Keller, Abraham Koshy, MithileshwarJha. 2013. Marketing
Management: A South Asian Perspective, 14th Ed. Pearson Education.
2. Willium J. Stanton. 1984. Fundamentals of Marketing. Tata McGraw-Hill Publication,
New Delhi.
3. C. N. Sontakki. 2001. Marketing Management. Kalyani Publishers, New Delhi.
4. John Daniels, Lee Radebaugh, Brigham, Daniel Sullivan. 2015. International Business,
15th Ed., Pearson Education, USA.
5. Aswathappa. 2010. International Business. Tata McGraw-Hill Education, New Delhi.
6. Fransis Cherunilam. 2010. International Business: Text and Cases, 5th Ed. PHI Learning,
New Delhi.

FDBM 342 ICT Applications in Food Industry 3 (1+2)

Course outlines
Theory
Importance of computerization in food industry, operating environments and information
systems for various types of food industries, Supervisory control and data acquisition (SCADA);
SCADA systems hardware, firmware, software and protocols, landlines, local area network
systems, modems; Spreadsheet applications: Data interpretation and solving problems, preparation
of charts, use of macros to solve engineering problems, use of add-ins, use of solver; Web hosting
and webpage design; file transfer protocol (FTP), on-line food process control from centralized
server system in processing plant; Use of MATLAB in food industry; computing with MATLAB,
script files and editor/debugger, MATLAB help system, problem solving methodologies, numeric,
cell, arrays, matrix operations, user defined functions, programming using MATLAB; debugging
MATLAB programs, applications to simulations; Plotting and model building in MATLAB, X-
Y plotting functions, subplots and overlay plots, special plot types, interactive plotting in
MATLAB, function discovery, regression, the basic fitting interface, three dimensional plots;
Introduction to toolboxes useful to food industry, curve fitting toolbox, fuzzy logic toolbox,
neural network toolbox, image processing toolbox, statistical toolbox;Introduction to

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computational fluid dynamics (CFD), governing equations of fluid dynamics; Models of flow,
substantial derivative, divergence of velocity, continuity, momentum and energy equations;
Physical boundary conditions, discretization; Applications of CFD in food and beverage industry;
Introduction to CFD software, GAMBIT and FLUENT software; LabVIEW – LabVIEW
environment: Getting data into computer, data acquisition devices, NI-DAQ, simulated data
acquisition, sound card, front panel/block diagram, toolbar/tools palette; Components of a
LabVIEW application: Creating a VI, data Flow execution, debugging techniques, additional
help, context help, tips for working in LabVIEW; LabVIEW typical programs: Loops, while
loop, for loop, functions and sub Vis, types of functions, searching the functions palette, creating
custom sub Vis, decision making and file I/O, case structure, select (if statement), file I/O;
LabVIEW results: Displaying data on front panel, controls and indicators, graphs and charts,
arrays, loop timing, signal processing, textual math, math script.

Practical
Introduction to various features in spreadsheet; Solving problems using functions in
spreadsheets; Use of Add-Ins in spread sheet and statistical data analysis using Analysis Tool
pack; Solution of problems on regression analysis using Analysis Tool pack in spreadsheet;
Solution of problems on optimization using solver package in spreadsheet; Introduction to
MATLAB; Writing code using MATLAB programming; Solution of problems using Curve Fitting
Toolbox in MATLAB; Solution of problems using Fuzzy Logic Toolbox in MATLAB; Solution
of problems using Neural Network Toolbox in MATLAB; Solution of problems using Image
Processing Toolbox in MATLAB; Introduction to GAMBIT software; Creation of geometry for
laminar flow through pipe using GAMBIT; Introduction to FLUENT software; Import of geometry
and application of boundary conditions; Solution of problems on laminar flow using FLUENT;
Introduction to LabVIEW and NI-DAQ.

Lecture
Theory
1 Importance of computerization in food industry; operating environments and information
systems for various types of food industries
2 Supervisory control and data acquisition (SCADA); SCADA systems hardware, firmware;
software and protocols
3 Landlines, local area network systems and modems
4 Spreadsheet applications: data interpretation, solving problems, preparation of charts; use
of macros to solve engineering problems
5 Use of add-ins, use of solver; web hosting and webpage design
6 File transfer protocol (FTP), on-line food process control from centralized server system
in processing plant
7 Use of MATLAB in food industry; computing with MATLAB, script files and editor/
debugger; MATLAB help system, problem solving methodologies, numeric, cell and arrays
8 Matrix operations, user defined functions, programming using MATLAB; debugging
MATLAB programs; applications to simulations; plotting and model building in MATLAB,
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 X-Y plotting functions, subplots and overlay plots
9 Special plot types, interactive plotting in MATLAB, function discovery, regression, the
basic fitting interface, three dimensional plots
10 Introduction to toolboxes useful to food industry, curve fitting toolbox, fuzzy logic toolbox;
neural network toolbox, image processing toolbox and statistical toolbox
11 Introduction to computational fluid dynamics (CFD), governing equations of fluid
dynamics; models of flow; substantial derivative, divergence of velocity, continuity,
momentum and energy equations
12 Physical boundary conditions, discretization; applications of CFD in food and beverage
industry; introduction to CFD software, GAMBIT and FLUENT software
13 Lab VIEW – Lab VIEW environment: getting data into computer, data acquisition devices;
components of a Lab VIEW application: creating a VI, data Flow execution
14 NI-DAQ, simulated data acquisition, sound card, front panel/block diagram, toolbar/tools
palette; debugging techniques
15 Additional help, context help, tips for working in Lab VIEW, Lab VIEW typical programs:
loops, while loop, for loop, functions and sub Vis.; types of functions, searching the
functions palette, creating custom sub Vis.
16 Decision making and file I/O, case structure, select (if statement), file I/O; Lab VIEW
results: displaying data on front panel; controls and indicators, graphs, charts, arrays, loop
timing, signal processing, textual math and math script

Practical
1 Acquainting of various features in spreadsheets
2 Solving problems using functions in spreadsheets
3 Use of Add-Ins in spread sheet & Statistical data analysis using Analysis Tool pack
4 Solution of problems on regression analysis using Analysis Tool pack in spreadsheet
5 Solution of problems on regression analysis using Analysis Tool pack in spreadsheet
6 Solution of problems on optimization using solver package in spreadsheet
7 Solution of problems on optimization using solver package in spreadsheet
8 Acquainting to MATLAB software
9 Writing code using MATLAB programming
10 Solution of problems using Curve Fitting
11 Solution of problems using Curve Fitting
12 Toolbox in MATLAB
13 Solution of problems using Fuzzy Logic Toolbox in MATLAB
14 Solution of problems using Fuzzy Logic Toolbox in MATLAB
15 Solution of problems using Neural Network Toolbox in MATLAB
16 Solution of problems using Neural Network Toolbox in MATLAB
17 Solution of problems using Image Processing Toolbox in MATLAB
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18 Solution of problems using Image Processing Toolbox in MATLAB
19 Acquainting to GAMBIT software
20 Acquainting to GAMBIT software
21 Creation of geometry for laminar flow through pipe using GAMBIT
22 Creation of geometry for laminar flow through pipe using GAMBIT
23 Acquainting to FLUENT software
24 Acquainting to FLUENT software
25 Import of geometry
26 Application of boundary conditions
27 Application of boundary conditions
28 Solution of problems on laminar flow using FLUENT
29 Solution of problems on laminar flow using FLUENT
30 Introduction to Lab VIEW
31 Introduction to NI-DAQ
32 Practical Examination

References
1. R. Paul Singh. 2014. Computer Applications in Food Technology: Use of Spreadsheets in
Graphical, Statistical and Process Analysis. Academic Press, London.
2. William J. Palm III. 2011. Introduction to MATLAB for Engineers, 3rd Ed. McGraw-Hill
Companies, Inc., NY, USA.
3. Da-Wen Sun. 2007. Computational Fluid Dynamics in Food Processing. CRC Press, Boca
Raton, FL, USA.
4. Nigel Chapman and Jenny Chapman. 2006. Web Design: A Complete Introduction. John
Wiley & Sons, USA.
5. National Instruments Corporation. 2005. Introduction to LabVIEW: 3-Hour Hands-On.
NI, Austin, Texas.
6. David Bailey and Edwin Wright. 2003. Practical SCADA for Industry. Elsevier, Burlington,
MA

FDBM 343 Project Preparation and Management 2 (1+1)

Course outlines
Theory
Overview of project management: Functions and viewpoints of management, evolution of
project management, forms and environment of project management; Project life cycle; Project
selection: Project identification and screening, project appraisal, project charter, project proposal,

111
project scope, statement of work; Project planning and scheduling: Work breakdown structure,
planning and scheduling of activity networks, network scheduling, precedence diagrams, critical
path method, program evaluation and review technique, assumptions in PERT modelling, decision
CPM, GERT; Project cost estimating: Types of estimates and estimating methods, dynamic project
planning and scheduling, time-cost trade-offs, resource considerations in projects, resource profiles
and levelling, limited resource allocation; Project implementation, monitoring and control: Project
management process and role of project manager, team building and leadership in projects,
organizational and behavioural issues in project management, project monitoring and control,
PERT/cost method, earned value analysis; Project completion and future directions: Project
completion and review; Project management: Recent trends and future directions; Computers in
project management.
Practical
Data collection from market on various projects on food processing. Writing work break
down structure for different projects. Solving various problems using an assignment model and
job sequencing. Drawing network charts for different projects. Formulation of CPM scheduling
for a specific project. Formulation of PERT scheduling for a specific project. Calculation of
project cost and break even analysis for a specific food product enterprise. SWOT analysis of a
specific enterprise.

Lecture
Theory
1 Overview of project management: functions and viewpoints of management and evolution
of project management
2 Forms and environment of project management
3 Project life cycle
4 Project identification and screening
5 Project feasibility analysis – market feasibility, financial feasibility, economic feasibility,
technical feasibility, commercial feasibility, environmental feasibility, project risk analysis.
6 Project appraisal/evolution techniques – undiscounted cash flows
7 Project appraisal/evolution techniques – discounted cash flows
8 Project planning and scheduling: work breakdown structure, planning and scheduling of
activity networks
9 Network scheduling, precedence diagrams, critical path method, program evaluation, review
technique, assumptions in PERT modeling, decision CPM and GERT
10 Time-cost trade-offs resource considerations in projects, resource profiles, leveling and
limited resource allocation
11 Project implementation, monitoring and control: project management process and role of
project manager, team building and leadership in project

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12 Organizational and behavioral issues in project management
13 Project monitoring and control
14 PERT/cost method and earned value analysis
15 Project completion and future directions: project completion and review
16 Project management: recent trends and future directions; computers in project management

Practical
1 Identifying the primary characteristics of a project
2 Studying various parts of project life cycle: output, outcome and impact
3 Study on the project life cycle related to food industry
4 Studying the various tools for project management
5 Project evaluation techniques- undiscounted cash flows and discounted cash flows
6 Problems on PERT analysis-1
7 Problems on PERT analysis-2
8 Problems on PERT analysis-3
9 Study on critical path of a project
10 Study on risk assessment matrix by logical framework analysis
11 Study on work breakdown structure
12 Study and drawing of Gnatt chart-1
13 Study and drawing of Gnatt chart-1
14 Project network- construction and analysis
15 Preparation of a project report
16 Practical Examination

References
1. R. Panneerselvam. 2004. Operations Research, 2nd Ed. International Book House, Mumbai.
3. John M. Nicholas. 2000. Project Management for Business and Technology – Principles
and Practices. Pearson Prentice Hall, USA.
4. Harold Kerzner. 2013. Project Management – A System Approach to Planning, Scheduling,
and Controlling, John Wiley & Sons, USA.
5. Prasanna Chandra. 2014. Projects – Planning, Analysis, Selection, Financing,
Implementation, and Review. Tata McGraw-Hill Publishing Company Ltd., New Delhi.
6. P. Gopalakrishnan and V. E. Rama Moorthy. 2014. Textbook of Project Management.
Macmillan.

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FDBM 344 Entrepreneurship Development 3 (2+1)

Course outlines
Theory
Entrepreneurship: Importance and growth, characteristics and qualities of entrepreneur,
role of entrepreneurship, ethics and social responsibilities; Entrepreneurship development:
Assessing overall business environment in the Indian economy; Overview of Indian social, political
and economic systems and their implications for decision making by individual entrepreneurs;
Globalization and the emerging business/entrepreneurial environment; Concept of
entrepreneurship, entrepreneurial and managerial characteristics, managing an enterprise,
motivation and entrepreneurship development, importance of planning, monitoring, evaluation
and follow up, managing competition, entrepreneurship development programs, SWOT analysis,
generation, incubation and commercialization of ideas and innovations; Women entrepreneurship:
Role and importance, problems; Corporate entrepreneurship: Role, mobility of entrepreneur;
Entrepreneurial motivation; Planning and evaluation of projects: Growth of firm, project
identification and selection, factors inducing growth; Project feasibility study: Post planning of
project, project planning and control; New venture management; Creativity. Government schemes
and incentives for promotion of entrepreneurship; Government policy on small and medium
enterprises (SMEs)/SSIs; Export and import policies relevant to food processing sector; Venture
capital; Contract farming and joint ventures, public-private partnerships; Overview of food
industry inputs; Characteristics of Indian food processing industries and export; Social
responsibility of business.

Practical
Visit to public enterprise; Visit to private enterprise; Visit to agro-processing/food business
centres; SWOT analysis of public enterprises; SWOT analysis of private enterprises; Project
proposals as entrepreneur – individual and group; Presentation of project proposals in the class.

Lecture
Theory
1 Entrepreneurship: importance and growth
2 Characteristics of entrepreneur
3 Qualities of entrepreneur
4 Role of entrepreneur
5 Ethics and social responsibilities of entrepreneurship
6 Entrepreneurship development: assessing overall business environment in the Indian
economy
7 Overview of Indian social, political and economic systems and their implications for
decision making by individual entrepreneurs

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8 Globalization and the emerging business/entrepreneurial environment
9 Concept of entrepreneurship
10 Entrepreneurial and managerial characteristics
11 Managing an enterprise, motivation and entrepreneurship development
12 Importance of planning, monitoring, evaluation, follow up, managing competition and
entrepreneurship development programs
13 SWOT Analysis
14 Generation, incubation and commercialization of ideas and innovations
15 Women entrepreneurship-role and importance
16 Problems of women entrepreneurship
17 Corporate entrepreneurship- role and mobility of entrepreneur
18 Entrepreneurial motivation
19 Planning and evaluation of projects
20 Growth of firm, project identification and selection
21 Factors inducing growth
22 Project feasibility study: post planning of project, project planning and control
23 New venture management and creativity
24 Government schemes and incentives for promotion of entrepreneurship
25 Government policy on small and medium enterprises (smes)/ssis
26 Export and import policies relevant to food processing sector
27 Venture capital
28 Contract farming and joint ventures
29 Public-private partnerships
30 Overview of food industry inputs
31 Characteristics of Indian food processing industries and export
32 Social entrepreneurship opportunities

Practical
1 Visit To Public Enterprise
2 Visit To Public Enterprise
3 Visit To Private Enterprise
4 Visit To Private Enterprise
5 Visit To Agro-Processing/Food Business Centers
6 Visit To Agro-Processing/Food Business Centers

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7 SWOT Analysis of Public Enterprises
8 SWOT Analysis of Private Enterprises
9 Study of sick Agro-processing/Food business enterprise
10 Case study and analysis of entrepreneurial failure due to environmental factors
11 Case study and analysis of social responsibilities of a business
12 Project proposals as entrepreneur – individual and group
13 Project proposals as entrepreneur – individual and group
14 Presentation of project proposals in the class
15 Presentation of project proposals in the class
16 Practical Examination

References
1. C. B. Gupta and N. P. Srinivasan. 2012. Entrepreneurship Development. S. Chand & Sons,
New Delhi.
2. Anil Kumar, S., Poornima, S. C., Mini, K., Abraham and Jayashree, K. 2003.
Entrepreneurship Development. New Age International Publishers, New Delhi.
3. Gupta, C. B. 2001. Management: Theory and Practice. Sultan Chand & Sons, New Delhi.
4. Vasant Desai. 2000. Dynamics of Entrepreneurial Development and Management.
Himalaya Publishing House, New Delhi.
5. Hisrich R. D. & Peters MP. 2002. Entrepreneurship. Tata McGraw Hill, New Delhi.
6. Kaplan J. M. 2003. Patterns of Entrepreneurship. John Wiley & Sons, New Delhi.
7. Nandan H, 2007. Fundamentals of Entrepreneurship Management. Prentice Hall, New
Delhi.

FDBM 441 Communication and Soft Skills Development 2 (1+1)

Course outlines
Theory
Communication Skills: Structural and functional grammar; meaning and process of
communication, verbal and non-verbal communication; listening and note taking, writing skills,
oral presentation skills; field diary and lab record; indexing, footnote and bibliographic procedures.
Reading and comprehension of general and technical articles,precis writing, summarizing,
abstracting; individual and group presentations, impromptu presentation, public speaking; Group
discussion. Organizing seminars and conferences.

116
Practical
Listening and note taking, writing skills, oral presentation skills; field diary and lab record;
indexing, footnote and bibliographic procedures. Reading and comprehension of general and
technical articles, precise writing, summarizing, abstracting; individual and group presentations.

Lecture
Theory
1 Structural and functional grammar – tenses active voice and passive; direct and indirect
speech agreement of the verb with subject
2 Articles preposition, parts of speech and agreement of the verb with subject
3 Communication – meaning and process of communication, verbal and non-verbal
communication.
4 Listening and note taking – developing listening skills
5 Spoken English – vowels, consonants, monophthongs, diphthongs and triphthongs
6 Stress intonation phonetic transcription
7 Writing skills – the style, importance of professional writing, choice of words and phrases,
clichés, jargons, foreign words and phrases
8 Oral presentation skills – oral presentation by students, articulation and delivery – evaluation
sheet for oral presentation – structure of oral presentation
9 Field diary and lab record – by students
10 Reading and comprehension of general articles and using different types of reading skill
11 Precise writing – summarizing, abstracting
12 Individual and group presentation
13 Impromptu presentation – impromptu speaking
14 Public speaking
15 Group discussion
16 Organizing seminars and conferences –checklist for organizing workshops

Practical
1 Structural and functional grammar – tenses, active and passive voice, direct and indirect
speech, agreement of the verb with subject and practice
2 Articles preposition, parts of speech and agreement of the verb with subject and practice
3 Communication – meaning and process of communication, verbal and non-verbal
communication and practice
4 Listening and note taking – developing listening skills

117
5 Spoken English – Vowels, Consonants, Monophthongs, Diphthongs, Triphthongs and
practice
6 Stress intonation and phonetic transcription
7 Writing skills – the style, importance of professional writing, choice of words and phrases,
clichés, jargons, foreign words, phrases and practice
8 Oral presentation skills – oral presentation by students, articulation and delivery – evaluation
sheet for oral presentation – structure of oral presentation and practice
9 Field diary and lab record – by students
10 Reading and comprehension of general articles by using different types of reading skills
and practice
11 Precise writing – summarizing, abstracting and practice
12 Individual and group presentation and practice
13 Impromptu presentation – impromptu speaking practice
14 Public speaking and group discussion practice
15 Organizing seminars and conferences –checklist for organizing workshops and practice
16 Practical Examination

References
1. N. K. Agarwala. 1983. Better English Grammar and Composition.
2. Balasubramanian T. 1989. A Text Book of Phonetics for Indian, Orient Longman, New
Delhi.
3. Krishna Mohan and Meerab Banarjee 1990. Developing Communication Skills, Macmillan
Indian Ltd., New Delhi.
4. Krishna Swamy, VR 1979. Strengthen – your writing, Orient Longman, New Delhi.
5. Krishna Swamy, N and Sriraman, T. 1995. Current English for Colleges. Macmillan India
Ltd., Madras.

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 Department of Food Plant Operations (Student READY Courses)

FDPO 351 Student READY – Seminar 1 (0+1)

Seminar
Student has to deliver “Student READY – Seminar” including preparation of synopsis,
presentation and discussion by each student on current topics/interests in Food Processing
Technology with weightage of (0+1) credit hours.

FDPO 352 Student READY – Research Project 3 (0+3)

Project work
Student Project is essential for students interested in higher education. Through this
component, they will know how to identify research problem, experimental set up and writing
report etc.

Student has to complete “Student READY –Project” with a credit load of (0+3) credit
hours to undertake investigation of selected problems of special interests in Food Processing
Technology to individual student. The work includes library work, field or laboratory research,
recording data, analyzing data and writing of report, etc.

Student will select relevant or interested area of specialization such as Food Technology,
Food Process Engineering etc., the student will prepare a research project plan and it will be
presented in-front of committee appointed by the Associate Dean of the respective college. Also,
for each student, one advisor will be provided, who will guide the student in completion of
proposed research plan. A total of 3 credit hours will be allotted for preparation of the project
and its presentation as a seminar. This exercise will prepare students interested in higher educa-
tion. They will be exposed with identifications of problems in experimental setup and project
preparation.

FDPO 451 Student READY – Experiential Learning Programme - I 7 (0+7)

&
FDPO 452 Student READY – Experiential Learning Programme - II 7 (0+7)

Experiential Learning
Experiential Learning helps the student to develop competence, capability, capacity build-
ing, acquiring skills, expertise, and confidence to start their own enterprise and turn job creators
instead of job seekers. This is step forward for earning while learning concept. Experiential
Learning is major step forward for High Quality Professional Competence, Practical Work Ex-
perience in Real Life Situation to Graduates, Production Oriented Courses, Production to Con-
sumption Project working, Facilitates producing Job Providers rather than Job Seekers and En-
trepreneurial Orientation.

119
 Student has to undergo “Student READY - Experiential Learning” with a credit load of
(0+14) credit hours through relevant pilot plants for processing of various commodities, prefer-
ably on campus. This shall include development of detailed project report on setting up of enter-
prise in the selected areas of product manufacture and evaluation of the module. The experien-
tial learning is intended to build practical skills and entrepreneurship attributes among the stu-
dents with an aim to deal with work situations and for better employability and self-employ-
ment.

Concept
The word 'experiential' essentially means that learning and development are achieved
through personally determined experience and involvement, rather than on received teaching or
training, typically in group, by observation, study of theory or hypothesis, bring in innovation or
some other transfer of skills or knowledge. Experiential Learning is a business curriculum-re-
lated endeavor which is interactive.

Experiential Learning (EL) is for building (or reinforcing) skills in projet development
and execution, decision-making, individual and team coordination, approach to problem solv-
ing, accounting, marketing and resolving conflicts, etc. The programme has end to end approach.
Carefully calibrated activities move participants to explore and discover their own potential.
Both activities and facilitation play a critical role in enhancing team performance.

Objectives
Experiential Learning (EL) provides the students an excellent opportunity to develop ana-
lytical and entrepreneurial skills, and knowledge through meaningful hands on experience, con-
fidence in their ability to design and execute project work.
The main objectives of EL are:
• To promote professional skills and knowledge through meaningful hands on experience.
• To build confidence and to work in project mode.
• To acquire enterprise management capabilities

Duration
The experiential learning programme will be offered in the final year. As the programme
is enterprise oriented, students and faculty are expected to attend the activities of the enterprise
even on institutional holidays with total commitment, and without any time limit or restriction of
working hours for ELP. The Experiential Learning Programme shall be run for full year by
making two groups and rotating activities of the final year in two groups.

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Attendance
The minimum attendance required for this programme is 85%. The attendance of a student
will be maintained at the EL unit. The attendance particulars shall be communicated to the Chief
Executive Officer (Associate Dean) by the Manager of the EL unit every week. The students will
be eligible for the final evaluation of EL only when the attendance requirement is met with. Any
student in the event of recording shortage of attendance has to re-register the EL when offered
next by paying the assigned fee.

Students' Eligibility
To get the eligibility for registering the EL programme, the students should have completed
all the courses successfully. No student should be allowed to take up the EL programme with
backlog/repeat courses. The assignment/allotment of the EL programme shall be based on merit
of the student at the end of 5th Semester. A separate certificate should be issued to the students
after successful completion of EL course. Allotment of EL programmes amongst students to
different modules should be done strictly on the basis of merit at the end of fifth semester. In this
work experience, students will know exact problems of farming & suggest appropriate technology
and finally useful in enhancing productivity and profitability at farmers end.
It was suggested that all Agricultural Engineering colleges should have Experiential
Learning Units and in case these units are lying useless, outsourcing of these units, could be
good option to generate money from them throughout the year.

FDPO 453 Student READY – Industrial Tour 2 (0+2)

Industrial Tour
Student has to undergo “Student READY - Educational/Industrial Tour” of two- three
weeks to various industries within and outside the state of the university and submission of
report on Industrial Tour carrying a weightage of (0+2) credit hours.

FDPO 454 Student READY – Internship/In – Plant Training 20 (0+20)

Internship/In plant Training (IPT)

In-plant training for a short period of time in relevant industry to gain the knowledge and
experience of the work culture. In-plant training by reputed organization either MNC’s or orga-
nized sectors provide an industrial exposure to the students as well as to develop their career in
the high tech industrial requirements.

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 Student has to undergo “Student READY - In-plant training” of one semester duration
with a credit load of (0+20) credit hours at relevant food processing industry, machinery manu-
facturer, marketing or other agencies. The in-plant training is intended to expose the students to
an environment in which they are expected to be associated in their future career. The students
will be required to have hands-on-experience in one or more commercial establishment

Technology and globalization are ushering an era of unprecedented change. The need and
pressure for change and innovation is immense. To enrich the practical knowledge of the stu-
dents, in-plant training shall be mandatory in the last semester for a period of up to 10 weeks. In
this training, students will have to study a problem in industrial perspective and submit the
reports to the university. Such in-plant trainings will provide an industrial exposure to the stu-
dents as well as to develop their career in the high tech industrial requirements. In-Plant training
is meant to correlate theory and actual practices in the industries. It is expected that sense of
running an industry may be articulated in right way through this type of industrial attachment
mode.

OBJECTIVES
• To expose the students
• To Industrial environment, which cannot be simulated in the University.
• To familiarize the students with various Materials, Machines, Processes, Products and
their applications along with relevant aspects of shop management.
• To make the students understand the psychology of the workers, and approach to prob-
lems along with the practices followed at factory
• To make the students understand the scope, functions and job responsibility-ties in vari-
ous departments of an organization.
• Exposure to various aspects of entrepreneurship during the programme period.

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 Department of Basic Engineering

FDBE 161 Engineering Drawing and Graphics 2 (0+2)

Course outlines
Practical
Introduction of drawing scales; Scales; Representation factor; Reduced scale, enlarged
scale, full scale; Principles of orthographic projections; References planes; Points and lines in
space and traces of lines and planes; Auxiliary planes and true shapes of oblique plain surface;
True length and inclination of lines; Projections of solids: Change of position method, alteration
of ground lines; Section of solids and interpenetration of solid-surfaces; Development of surfaces
of geometrical solids; Isometric projection of geometrical solids; Preparation of manual drawings
with dimensions from models and isometric drawings of objects and machine components;
Preparation of sectional drawings of simple machine parts; Drawing of riveted joints and thread
fasteners; Demonstration on computer graphics and computer aided drafting use of standard
software; Sectional drawings of engineering machines; Computer graphics for food engineering
applications; Interpretation of sectional views of food equipment and components; Practice in
the use of basic and drawing commands on AutoCAD; Generating simple 2-D drawings with
dimensioning using AutoCAD; Small Projects using CAD/CAM.

Practical
1 Introduction to drawing tools and practice on English alphabets drawings in different font
style
2 Introduction to drawing scales-representation factor- reduced scale-enlarged scale-full scale
and its usage in engineering drawing
3 Scales- plain scales, diagonal scales, isometric scales and their application in engineering
drawing
4 Introduction to planes, views, plan, elevation and orthographic projections
5 Projection of points, description by using drawing lines and alphabets
6 Projection of lines inclined to simple planes and both the planes
7 Projection of planes and oblique planes
8 Introduction to solids, types of solids- drawings on solids
9 Section of solids and interpenetration of solid-surfaces
10 Projection of solids with reference to two planes
11 Introduction to developments- development of solids of flat faces
12 Development of solids- cylinders, pyramids, cones and frustum
13 Introduction to isometric scale- projection of simple geometric planes in isometric scale
14 Projection of solids in isometric scale-I

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15 Projection of solids in isometric scale-II
16 Projection of solids in plane views from isometric scale-I
17 Projection of solids in plane views from isometric scale-II
18 Projections of solids (change of position method, alteration of ground lines)-I
19 Projections of solids (change of position method, alteration of ground lines)-II
20 Preparation of manual drawings with dimensions from models
21 Preparation of manual drawings with dimensions from isometric drawings of machine
components
22 Preparation of sectional drawings of simple machine parts
23 Drawing of riveted joints and thread fasteners
24 Introduction to computer interface in engineering drawing and software
25 Demonstration on computer graphics and computer aided drafting
26 Exercise on sectional drawings of engineering machines using computer aided design
27 Exercise on drawing of food processing equipment using computer aided design
28 Interpretation of sectional views of food equipment and components
29 Practice on the use of basic drawing commands on AutoCAD
30 Generating simple 2-D drawings of machine surfaces with dimensioning using AutoCAD
31 Small projects of food processing equipment design and plant layout using CAD/CAM
32 Practical Examination

References
1. Ibrahim Zeid. 2004. Mastering CAD/CAM. McGraw-Hill Book Co., NY, USA.
2. Kunwoo Lee. 1999. Principles of CAD/CAM/CAE Systems. Prentice-Hall, USA.
3. N. D. Bhat and V. M. Panchal. 1995. Machine Drawing. Charotar Publishing House, Anand.
4. N. D. Bhat. 1995. Elementary Engineering Drawing. Charotar Publishing House, Anand.

FDBE 162 Electrical Engineering 3 (2+1)

Course outlines
Theory
AC Fundamentals: Definitions of cycle, frequency, time period, amplitude, Peak value,
RMS value, Average value, Electro motive force; Magnetic circuits, composite magnetic circuits,
hysteresis and eddy currents; Phase relations and vector representation, AC through resistance,
inductance and capacitance, A.C. series and parallel circuits, Simple R-L, R-C and R-L-C circuits,
3 Phase Systems: Star and Delta connections, Relationship between line and phase voltages and

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currents in Star and Delta connections, various methods of single and three phase power
measurement. Transformer : Principle of working, construction of single phase transformer,
emf equation, Phasor diagrams, Ideal transformer, transformer on no load, Transformer under
load, Equivalent circuits, Transformer losses, efficiency, Regulation, Open and short circuit test.
Single phase induction motor: double field revolving theory, magnetic leakage, core types, shell
type transformer characteristics, phase split, shaded pole motors. Poly-phase induction motor:
Construction, operation, equivalent circuit, production of rotating field,effect of rotor resistance,
torque equation, starting and speed control methods, D.C. Machine (generator and motor): Types,
Construction and Operation, EMF equation, armature reaction, commutation of D.C. generator
and their characteristics, D.C. Motors, their starting, speed controls and characteristics. Electric
Power Economics, Maximum demand charge, Load factor, power factor and power factor
improvement, Measuring Equipment’s: Classification, Characteristics of different electrical
measuring systems and equipment’s, Electrical Wiring, system of wiring, domestic wiring
installation, industrial electrification, protection devices, earthing, use of multi-meter, Circuit
protection devices, fuses, AC generators, alternators, principle of operation, types of rotors, emf
equation, ELCB & relays.

Practical
Study of voltage resonance in L.C.R. circuits at constant frequency: (a) Star connection
study of voltage and current relation. (b) Delta connection study of voltage and current relation.
Measurement of Power in 3 phase circuit by wattmeter and energy meter: (a) for balanced loads,
(b) for unbalanced loads. Polarity test, no-load test, efficiency and regulation test of single-phase
transformer, Starting of induction motors by; (a) D.O.L. (b) Manual star delta (c) Automatic star
delta starts. Starting of slip ring induction motors by normal and automatic rotor resistance
starters. Test on 3 phase induction motor- determination of efficiency, line current, speed slip
and power factor at various outputs. Determination of relation between the induced armature
voltage and speed of separately excited D.C. generator.Magnetization characteristics of D.C.
generator. Study the starter connection and starting reversing and adjusting speed of a D.C.
motor. Problems on Industrial Electrification. Study of various circuit protection devices. Study
of various measuring instruments.

Lecture
Theory
1 AC fundamentals:- definitions of cycle, frequency, time period, amplitude, average value
and rms value
2 AC through inductance, resistance, capacitance, L-R circuit and R-C circuit
3 L-C-R circuit series and parallel resonant circuits
4 Electro motive force, magneto motive force, reluctance, magnetic circuit, composite
magnetic circuit, magnetic hysteresis and area of hysteresis loop
5 Steinmetz law for hysteresis loss, eddy current loss, Steinmetz formula for eddy current
loss

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6 Three phase system:- star, delta connections, relation between line voltage and phase
voltage, line current and phase current in star connected system
7 Relation between line voltage and phase voltage, line current and phase current in delta
connected system
8 Measurement of single phase power using induction watt meter, measurement of three
phase power using single watt meter
9 Measurement of three phase power using three watt meter method and two watt meter
method
10 Transformer: working principle and construction of single phase transformer, emf equation
of transformer
11 Ideal transformer characteristics and phasor diagram, transformer on no load and
transformer under load
12 Transformer losses, efficiency, regulation, open circuit test and short circuit test
13 Magnetic leakage, core type, shell type transformers and difference between core and
shell type transformers
14 DC generator: working principle, construction, field system, armature, commutator and
other accessories
15 DC armature winding, lap winding, wave winding, terms used in armature winding
16 Emf equation of DC generator, armature reaction, demagnetizing and cross magnetizing
ampere turn
17 Methods of compensating armature reactions, commutation, resistance commutation and
emf commutation
18 Characteristics of DC generator: separately exited, shunt, series and compound generator
19 DC motor : working principle, value of back emf, voltage equation, torque equation of DC
motor, armature torque and shaft torque
20 Types of DC motor: separately exited, shunt, series, compound motor and starting of DC
motor
21 Speed control of DC motor: voltage control, armature control, field control of series motor,
armature control and field control of shunt motor
22 Single phase induction motor, double field revolving theory
23 Phase split shaded pole motors
24 Poly phase induction motor: principle of operation, protection of rotating magnetic field
25 Torque equation, equivalent circuit, squirrel cage rotor and phase wound rotor
26 Effect of rotor resistance, slip, speed control of induction motors
27 Starting of induction motors: DOL starter, auto transformer starter and star delta starter
28 AC generator: principle of operation, construction and salient pole type rotor

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29 Smooth cylindrical type rotor, emf equation
30 Electric power economics:- maximum demand charge, load factor, power factor and power
factor improvement
31 Electrical wiring systems, system of wiring used for domestic installations and electrical
wiring and electrification
32 Earthing, use of multi-meter, fuses- materials used for fuse wire, various types of fuses,
relays, MCB, ELCB, earthling, necessity of earthling and use of multi-meter

Practical
1 Study of voltage resonance in L.C.R. circuits at constant frequency
2 Study of voltage and current relation of star and delta connections
3 Measurement of power in 3-phase circuits for balance loads and unbalanced loads by
wattmeter and energy meters
4 Polarity test, no load test, efficiency and regulation test of single phase
5 To study the construction details of the DC machine and to draw sketches of different
components
6 Starting of induction motor by D.O.L starters
7 Starting of induction motor by manual star-delta and automatic star-delta starter
8 Starting of induction motor by manual auto-transformer
9 Starting of slip-ring induction motor by normal and automatic rotor starters
10 Test on 3-phase induction motor, determination of efficiency and speed
11 Determination of power factor, slip, line current at various outputs of 3-phase induction
motor
12 To determine the relation between the induced armature voltage and speed of separately
exited DC generator
13 Magnetization characteristic of DC generator
14 Study the starter connection and starting, reversing and adjusting speed of a DC motor
15 Study of various measuring instruments and various circuit protection devices
16 Practical Examination

References
1. Theraja & Theraja A. K. 2005. A text book of Electrical Technology - vol. II, S. Chand and
Company Ltd., New Delhi.
2. Vincent Del Toro . 2000. Electrical Engineering Fundamentals, Prentice-Hall of India Pvt.
Ltd., New Delhi.
3. Anwani M. L. 1997. Basic Electrical Engineering, Dhampat Rai & Co (Pvt.) Ltd, New
Delhi.

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FDBE 163 Workshop Technology 2 (1+1)

Course outlines
Theory
Introduction to basic materials: Ferrous and non-ferrous materials and important engineering
materials such as timber, abrasive materials, silica, ceramics, glasses, graphite, diamond, plastic
polymers and composite materials, their properties and applications; Introduction and classification
of workshop tools; Safety measures in workshop; Indian Factory Acts on safety; Measuring and
Gauging: Basic measuring instruments and gauges; Heat treatment processes: Introduction to
hardening, tempering, annealing, normalizing, etc.; Welding: Introduction, types of welding,
types of electrodes, types of flames, types of welding joints, edge preparation, welding techniques
and equipments; Gas welding and gas cutting, arc welding; Introduction to soldering and brazing
and their uses; Estimation of welding and soldering cost; Smithying and forging: Introduction to
different tools and their uses; Different forging operations, defects of forging; Brief ideas about
power hacksaw, etc.; Carpentry: Introduction to various carpentry tools and materials; Type of
woods and their characteristics, brief ideas about band saw, wooden lathe circular saw, wood
planner, etc.; Machinery: Introduction to various workshop machines (1) Lathe, (2) Milling
machine, (3) Shaper and planner, (4) Drilling and boring machine, (5) Grinder and (6) CNC
machines; Length of cut, feed, depth of cut, RPM, cutting speed, time, time allowances; Estimation
of machining time for different lathe operations; Estimation of machining time for casting, shaping,
slotting and planning operations, work holding and tool holding devices; Sheet-metal: Introduction,
different operations, sheet metal joints; Allowances for sheet metal, operations and joints, estimate
of cost.

Practical
Identification of different materials of manufacture; Demonstration of different measuring
instruments and measurement technique; Identification of various hand tools; Demonstration of
various power tools and machine tools; Simple exercises in filing, fitting, chipping, hack sawing,
chiseling, tapping, etc.; Introduction to welding machine, processes, tools, their use and
precautions; Simple exercises on arc welding; Simple exercises in gas welding; Demonstration
of various casting processes and equipments, tools and their use; Exercises on mould making
using one piece pattern and two piece pattern; Demonstration of mould making using sweep
pattern and match plate pattern; Simple exercises on turning: Step turning, taper turning, knurling,
drilling and threading; Introduction to shaper and planner machine and preparations of various
jobs on them; Introduction to drilling machines and preparation of a related jobs; Demonstration
of other important operations and preparation of additional jobs.

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Lecture
Theory
1 Introduction to workshop, safety measures in workshop; Indian Factory Acts on safety
2 Introduction to basic materials: ferrous and non-ferrous materials-timber, abrasive materials,
silica, ceramics, glasses, graphite, diamond, plastic polymers and composite materials;
their properties and applications
3 Introduction and classification of simple tools used in fitting shop
4 Heat treatment processes-hardening, tempering, annealing, normalizing and case hardening
5 Welding-types of welding, types of electrodes, flux and usage, arc welding, types of welding
joints, edge preparation, welding techniques and equipment
6 Gas welding and gas cutting, types of flame, introduction to soldering and brazing and
uses
7 Estimation of welding and soldering cost on prevailing market price
8 Smithying and forging- introduction to different tools of smithy and forging and their uses
and mechanized tools
9 Elaboration of different forging operations, defects of forging and power operated hacksaw
10 Introduction carpentry tools- type of woods and their characteristics, classification of saws,
chisels, gauging tools and planes
11 Introduction to lathe machine-components-different operations performed in lathe machine
12 Introduction to threading-tapping-sequence in tapping-dieing- measurements of threads
13 Introduction to drilling machine- components- adjustment in measurements: introduction
to milling machine and grinding machine- components- adjustment in measurements
14 Introduction to planer and shaper- length of cut, feed, depth of cut, RPM, cutting speed,
time, time allowances and usage of CNC in workshop machines
15 Estimation of machining time for casting, shaping, slotting and planning operations, work
holding and tool holding devices on prevailing market price
16 Introduction to metal sheets-different operations, sheet metal joints; allowances for sheet
metal, operations and joints, estimation of cost

Practical
1 Introduction to workshop and demonstration of personnel safety precautions and
identification of different material of manufacture
2 Demonstration of different tools of carpentry and fitting shop and study of specifications
3 Practice on carpentry joints
4 Practice on carpentry joints
5 Practice on metal joints in fitting shop

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6 Demonstration of arc welding and practice on any three types of metal joints
7 Demonstration of gas welding, precaution and practice on any three types of metal joints
8 Practice on various casting processes, equipment, tools and their use
9 Demonstration of drilling and milling machine and operational setup for predefined
measurement
10 Demonstration of planer, shaper and slotter, operational setup for predefined measurement
11 Practice on metal sheet work with any three shape formation
12 Introduction to smithy and forging tools and simple piece works on metal job
13 Demonstration of lathe machine with different operations performed by lathe
14 Demonstration of tapping and dieing
15 Introduction to CNC machine and operational demonstration
16 Practical Examination

References
1. B. S. Raghuwamsi. 1996. A Course in Workshop Technology, Vols. I and II. DhanpetRai&
Sons, New Delhi.
2. W. A. J. Chapman. 1989. Workshop Technology, Parts I and II. Arnold Publishers (India)
Pvt. Ltd., New Delhi.
3. S. K. Hazra Choudari and S. K. Bose. 1982. Elements of Workshop Technology, Vols. I
and II. Media Promoters and Publishers Pvt. Ltd., Mumbai.

FDBE 164 Computer Programming and Data Structures 3 (1+2)

Course outlines
Theory
Introduction and historical background: Review of computer technology; Processor,
memory, secondary storage, display devices and other peripheral devices; Basic computer
organization, future trends; Brief review of present-day applications, programming; Introduction
to systems software, applications software and programming language; Algorithms and flow-
charts: Input-processing-output model of a computer program; Role of the compiler and the
integrated development environment; Introduction to C: Structure of a C program, simple data
types, declarations, operators and expressions; The assignment statement; Library functions;
Control Structures: Conditional and iterative execution of statements; Importance of
documentation; Nesting of control structures and the use of indentation to indicate nesting levels;
Labels and the “go to” statement; Arrays; Single and multi-dimensional arrays: Character strings
and string functions; Functions: Scope rules; Argument passing by reference and by value; Storage
classes; Use of function prototypes; Structures, unions and user-defined types; Operations on
files: Concept of standard input and output files; Formatting of data on input and output; Use of

130
include files; Introduction to high level languages; Primary data types and user defined data
types, variables, typecasting, operators, building and evaluating expressions, standard library
functions, managing input and output, decision making, branching, looping, arrays, user defined
functions, passing arguments and returning values, recursion, scope and visibility of a variable,
string functions, structures and union, pointers, stacks, push/pop operations, queues, insertion
and deletion operations, linked lists.

Practical
Familiarizing with Turbo C IDE; Building an executable version of C program; Debugging
a C program; Developing and executing simple programs; Creating programs using decision
making statements such as if, go to and switch; Developing program using loop statements
while, do and for; Using nested control structures; Familiarizing with one and two dimensional
arrays; Using string functions; Developing structures and union; Creating user defined functions;
Using local, global and external variables; Using pointers; Implementing stacks; Implementing
push/pop functions; Creating queues; Developing linked lists in C language; Insertion/deletion
in data structures.

Lecture
Theory
1 Introduction to a computer – history, generations, parts of computer (peripheral devices-
processor, memory, secondary memories, display devices)
2 Basic computer organization – ALU, control unit, CPU, latest technologies and applications
of computers
3 Introduction to software and its types – system software, application software, programming
languages and its types – high level, low level programming languages
4 Flowchart and its symbols – input-processing-output model of a computer program,
algorithm role of compiler & integrated development environment: TURBO ’C’/ Turbo
C++
5 Introduction to C, steps in learning ‘C’ – character set, identifiers, keywords, data types:
predefined and user-defined data types
6 Steps in learning ’C’ – constants, variables and its types, escape sequences, typecasting:
implicit typecasting and explicit typecasting
7 Steps in learning ’C’ – header files (include files), operators, expressions: building and
evaluating expressions
8 Steps in learning ’C’ – standard library functions: managing input & output functions-
(formatted input/ output functions and unformatted input/ output functions)
9 Branching – decision making/control statements- conditional control statements: if, if-
else, multiple if else, nested if-else, switch unconditional control statements: break, go-to,
lable, continue

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10 Looping – loop/iterative statements: while, do – while, for.; scope and visibility of variables
11 Functions – user defining a function - defining and declaring function (i.e., use of function
prototype)
12 Types of user defined functions, parameter/argument passing mechanisms-call-by-value,
call-by-reference and recursion
13 Arrays, types of arrays – single, two, multi dimensional arrays
14 Character functions, string library functions, storage classes: auto, extern, static, register
storage classes
15 Pointers, structures, unions, files and its input/output operations: opening, reading - writing
(formatting data on input/output Files) and closing a files
16 Introduction to a data structures and types

Practical
1 Familiarizing with Turbo C/C++ IDE: introduction to a ‘C’ complier & its purpose to
execute ‘C’ programs
2 Building an executable version of a ‘C’ program – (basic structure of ‘C’ program)
3 To know the purpose of debugging a ‘C’ program – (step by step execution of ‘C’ program)
4 Developing and executing ‘C’ programs – (Ex: arithmetic operations on numbers)
5 Developing and executing ‘C’ programs – (to perform some mathematical & logical
operations)
6 Developing and executing ‘C’ programs – (by using conditional operator)
7 Developing and executing ‘C’ programs – (by using decision making/ control statements:
if, if-else)
8 Developing and executing ‘C’ programs – (by using decision making/ control statements:
multiple if-else)
9 Developing and executing ‘C’ programs – (by using decision making/ control statements:
nested if-else)
10 Developing and executing ‘C’ programs – (by using decision making/ control statements:
switch)
11 Developing and executing ‘C’ programs – (by using decision making/ control statements:
break, continue)
12 Developing and executing ‘C’ programs – (by using decision making/ control statements:
continue)
13 Developing and executing ‘C’ programs – (by using decision making/ control statements:
go-to)

132
14 Developing and executing ‘C’ programs – (by using loop statements/ iteration statements:
while)
15 Developing and executing ‘C’ programs – (by using loop statements/ iteration statements:
do-while)
16 Developing and executing ‘C’ programs – (by using loop statements/ iteration statements:
for)
17 Developing and executing ‘C’ programs – (by using input/output library functions:
unformatted input library functions)
18 Developing and executing ‘C’ programs – (by using input/output library functions:
unformatted output library functions)
19 Developing and executing ‘C’ programs – (by using user defined functions: function without
arguments and without return statement)
20 Developing and executing ‘C’ programs – (by using user defined functions: function without
arguments and with return statement)
21 Developing and executing ‘C’ programs – (by using user defined functions: function with
arguments and without return statement)
22 Developing and executing ‘C’ programs – (by using user defined functions: function with
arguments and without statement)
23 Developing and executing ‘C’ programs – (by using parameter passing mechanisms: call-
by-value, call-by-reference)
24 Developing and executing ‘C’ programs – (by using local, global, external variables)
25 Developing and executing ‘C’ programs – (by using recursion)
26 Developing and executing ‘C’ programs – (by using arrays: single double dimensional
arrays)
27 Developing and executing ‘C’ programs – (by using arrays: two/multi dimensional arrays)
28 Developing and executing ‘C’ programs – (by using a string library functions)
29 Developing and executing ‘C’ programs – (by using pointers, structures, unions)
30 Developing and executing ‘C’ programs – (implementing a liked lists)
31 Developing and executing ‘C’ programs – (implementing a stack, queue)
32 Practical Examination

References
1. Ashok N. Kamthane. 2011. Programming in ‘C’, 2nd Edition. Pearson Education.
2. Balagurusamy E. 1990. Programming in ‘C’. Tata McGraw Hill Publishing Co. Ltd., 12/
4 Asaf Ali Road, New Delhi.

133
3. Yashwant Kanetkar, 2016. Let Us C, 13th Edition. BPB Publications, New Delhi.
4. Mark Allen Weiss. 2013. Data Structures and Algorithm Analysis in C/C++. Pearson
Education, New Delhi.
5. R. Paul Singh. 2014. Computer Applications in Food Technology: Use of Spreadsheets in
Graphical, Statistical and Process Analysis. Academic Press, London.
6. William J. Palm III. 2011. Introduction to MATLAB for Engineers, 3rd Ed. McGraw-Hill
Companies, Inc., NY, USA.
7. Da-Wen Sun. 2007.Computational Fluid Dynamics in Food Processing.CRC Press, Boca
Raton, FL, USA.
8. Nigel Chapman and Jenny Chapman. 2006. Web Design: A Complete Introduction. John
Wiley & Sons, USA.
9. National Instruments Corporation. 2005. Introduction to LabVIEW: 3-Hour Hands-On.
NI, Austin, Texas.
10. David Bailey and Edwin Wright. 2003. Practical SCADA for Industry. Elsevier, Burlington,
MA.

FDBE 165 Basic Electronics Engineering 3 (2+1)

Course outlines
Theory
Semiconductors, P-n junction, V-I characteristics of P-n junction, diode as a circuit element,
rectifier, clipper, clamper, voltage multiplier, filter circuits; Diode circuits for OR and AND
(both positive and negative logic) bipolar junction transistor: Transistor connections (CB, CE,
CC), operating point, classification (A, B and C) of amplifier, transistor biasing, various biasing
methods (fixed, self, potential divider); Coupling of amplifiers, h-parameter model of a transistor,
analysis of small signal, CE amplifier, phase shift oscillator, feed back in amplifiers, oscillators-
Hartley oscillator, analysis of differential amplifier using transistor, ideal OP-AMP characteristics,
linear and non-linear applications of OP-AMP integrator, active rectifier, comparator,
differentiator, differential, instrumentation amplifier and oscillator), Zener diode voltage regulator,
regulated DC power supply, transistor series regulator, current limiting, OP-AMP voltage
regulators; Basic theorem of Boolean algebra; Combinational logic circuits (basic gates, SOP
rule and K-map, binary ladder D/A converter of displacement, temperature, velocity, force and
generalized instrumentation, measurement of pressure using potentiometer, resistance
thermometer, thermocouples.

Practical
Study of diode characteristics; Study of triode characteristics; Study of Zener diode; Study
of V-I characteristics of P-n junction diode; Study of RC coupled amplifier; Study of RC phase
shift oscillator; Study of full wave rectifier; Verification of logic gates; Determination of energy

134
gap in a junction diode; Study of transistor characteristics in CE configuration; Study of OP-
Amp IC 741 as differential amplifier; Study of half wave rectifier; Study of OP-AMP IC 741 as
a active rectifier; Study of transistor characteristics; Study of temperature characteristics of resistor;
Study of diode as clipper and clamper.

Lecture
Theory
1 Semiconductors, P-n junction, V-I characteristics of P-n Junction, diode as a circuit element
2 Rectifier: efficiency and ripple factor of half wave rectifier (derivation)
3 Rectifier: efficiency and ripple factor of full wave rectifier (derivation)
4 Clipper circuits: positive clipping circuit, biased clipping circuit, combination clipping
circuit
5 Clamper circuits: positive clamper and negative clamper circuits
6 Fitter circuits: series induction filter, ripple factor, regulation output voltage
7 Fitter circuits: shunt capacitor filter, ripple factor and regulation
8 Pi filter, voltage multiplier
9 Diode circuits for OR and AND gates with truth table
10 Bipolar junction transistor, operating point, transistor load line analysis
11 Transistor connections: (CB) common base connection, expression for collector current,
and characteristics
12 Transistor connections: (CE) common emitter connection, relation between ß and a and
characteristics
13 Transistor connections: (CC) common collector connection, relation between ? and a,
collector current
14 Classification of amplifiers, class A, class B, class C amplifiers
15 Feedback in amplifiers, principle, positive feedback, advantages of negative feedback,
reasons for negative feedback
16 Transistor biasing: stability factor, thermal run way, base resistor method
17 Various biasing methods, biasing with feedback resistor voltage divider bias
18 Coupling of amplifiers: gain, frequency response, decibel gain, band width - R-C coupled
amplifier, operation, advantages, disadvantages
19 Transformer coupled amplifier, direct coupled amplifier operation, advantages
disadvantages and applications
20 H-Parameter model of a transistor, analysis of small signal
21 CE Amplifier: current gain voltage gain and power gain

135
22 Phase shift oscillator: oscillators principle, frequency and condition of maintenance of
oscillations, draw backs
23 Hartly oscillator, circuit arrangement working, frequency, condition for maintenance of
oscillations
24 Analysis differential amplifier using transistor ideal OP-AMP – characteristics of an,
operational amplifier stages
25 Linear and Non linear applications of OP-AMP as integrator, Active rectifiers, comparator
26 OP-AMP as differentiator, differential, instrumentation amplifier and oscillator
27 Zener diode voltage regulator, regulated DC power supply, voltage regulation, minimum
load resistance
28 Transistor series voltage regulator, current limiting, OP-AMP as voltage regulator
29 Basic theorem of Boolean Algebra - combinational logic circuits (OR laws, AND laws,
NOT laws, commutative law, associative law distributive laws absorptive laws)
30 Sum of products form (SOP), Karnaugh – map (K-map), binary ladder (D/A) converter
31 Instrumentation - measurement of displacement temperature, velocity force and generalized
instrumentation
32 Measurement of pressure using potentiometer, thermocouples and resistance thermometer

Practical
1 To study the diode characteristics and triode characteristics
2 To study the zener diode characteristics
3 To study V-I characteristics of p-n junction diode
4 To study the RC coupled amplifier
5 To study the RC phase shift oscillator
6 To study full wave rectifier
7 Verification of logic gates
8 Determine the energy gap in a junction diode
9 To study transistor characteristics in CE configurations
10 To study a OP-AMP IC 741 as differential amplifier
11 To study half wave rectifier
12 To study a OP-AMP IC 741 as a active rectifier
13 Study of transistor characteristics
14 Study of temperature characteristics of resistor
15 Study of diode as clipper and clamper
16 Practical Examination

136
References
1. Mehta V. K. 2008. Principles of Electronics. S. Chand and Co., New Delhi
2. A. K. Shancy. 2013. Measurement of Electronics and Electronic Instrumentation. Dhanpath
Rai & Sons, Delhi.
3. Roy Chowdary, Integrated Electronics. John Wiley International.
4. Kumar Anand. Fundamentals of Digital Circuits A. PHI.
5. Gupta Sanjeev, Sonthosh Gupta. 2012. Electronic Devices and Circuits. Danapath Rai
Publications, New Delhi.
6. Rajendra Prasad. 2009. Electronic Measurements and Instrumentation. Khanna
Publications, New Delhi.

FDBE 166 Fluid Mechanics for Food Processing 3 (2+1)

Course outlines
Theory
Units and dimensions; Properties of fluids; Static pressure of liquids: Hydraulic pressure,
absolute and gauge pressure, pressure head of a liquid; Pressure on vertical rectangular surfaces;
Flow behavior of viscous foods; Compressible and non-compressible fluids; Surface tension,
capillarity; Pressure measuring devices: Simple, differential, micro-, inclined manometer,
mechanical gauges, piezometer; Floating bodies: Archimedis principle, stability of floating bodies;
Equilibrium of floating bodies, metacentric height; Fluid flow: Classification, steady, uniform
and non-uniform, laminar and turbulent, continuity equation; Bernoulli’s theorem and its
applications; Navier-Stokes equations in cylindrical co-ordinates, boundary conditions; Simple
application of Navier-Stokes equation: Laminar flow between two straight parallel boundaries;
Flow past through the immersed solids, packed and fluidized beds; Flow through pipes: Loss of
head, determination of pipe diameter; Determination of discharge, friction factor, critical velocity;
Flow through orifices, mouthpieces, notches and weirs; Vena contracta, hydraulic coefficients,
discharge losses; Time for emptying a tank; Loss of head due to contraction, enlargement at
entrance and exit of pipe; External and internal mouthpieces, types of notches, rectangular and
triangular notches, rectangular weirs; Venturimeters, pitot tube, rotameter; Water level point
gauge, hook gauge; Dimensional analysis: Buckingham’s theorem application to fluid flow
phenomena, Froude Number, Reynolds number, Weber number and hydraulic similitude; Turbines
and pumps: classification, centrifugal pumps, submersible pumps, reciprocating pumps, positive
displacement pump; Centrifugal pumps: Pumps in series and parallel, basic equations applied to
centrifugal pump, loss of head due to changed discharge, static head, total head, manometric
head, manometer efficiency, operating characteristics of centrifugal pumps, Submersible pumps;
Reciprocating pumps: Working of reciprocating pump, double acting pump, instantaneous rate
of discharge, acceleration of piston and water, gear pump; Pressure variation, work efficiency;
Pressure requirements for viscous foods to lift them to different heights and selection of pumps;
Open channel hydraulics: Classification of open channel and definitions, most economical sections
of regular cross-sections; Specific energy concept-critical depth, energy diagrams; Velocity and
pressure profiles in open channels; Hydraulic jumps-types.

137
Practical
Determination viscosity, determination of flow behavior index; Study on flow rate versus pressure
drop with U-tube manometer; Verification of Bernoulli’s theorem; Determination of discharge
co-efficient for venturi, orifice, head losses in pipes; Determination of critical Reynold’s number
by Reynold’s apparatus; Study of reciprocating, centrifugal and gear pump; Study of different
types of valves; Study of pumps for viscous fluid;liquid flow, venture meter, orifice, flow through
pipes.

Lecture
Theory
1 Fluids; definitions; classification; units and dimensions
2 Properties of fluids; static pressure of liquids: hydraulic pressure, absolute, gauge pressure
and pressure head of a liquid
3 Pressure on vertical, inclined immersed surfaces
4 Flow behavior of viscous foods; compressible and non-compressible fluids; surface tension
and capillarity
5 Classification of fluids based on viscosity, Newton’s law of viscosity, Newtonian & Non
Newtonian fluids, Psuedoplastic, Dilatant, Plastic and Bhingam plastic fluids and their
examples
6 Equations of flow of viscous liquids (Power equation, Hershel Bulkley and Casson
Equations), Instrumentation for viscosity measurements (Red wood viscometer, capillary
tube viscometer, rotational viscometer- concentric cylinder, cone and plate, parallel plat
and single spindle type)
7 Determination of type of fluid ‘n’ (flow behavior index) using experimental viscosity data
8 Pressure measuring devices: simple, differential, micro, inclined manometer and piezometer
9 Mechanical gauges; Bourdon’s tube pressure gauge; diaphragm pressure gauge; dead
weight pressure gauge
10 Floating bodies: Archimedes principle, Buoyancy of flotation
11 Forces on a submerged body: Drag, Lift, expressions for drag & lift, Drag on a sphere and
terminal velocity of a body
12 Fluid flow: Eulerian and Lagrangian description of fluids motion, concept of local and
convective accelerations
13 Fluid flow classification, steady, uniform, non-uniform, laminar, turbulent and continuity
equation, Reynold number
14 Types of flow lines- Path line, streak line, stream tube and streak line Concept of fluid
rotation, vorticity, velocity potential, stream function and relation between velocity potential
and stream function
15 Bernoulli’s theorem and its applications in venture meter, pitot tube and orifice meter
16 Rota meter; water level point gauge and hook gauge
17 Viscous flow: Navier-Stokes equations simple application of Navier Stokes equation;
flow of viscous fluids in a circular pipe, Flow of viscous fluid between parallel plates

138
18 Couette flow, loss of head due friction in viscous flow (Hazen Poisuelle’s formula)
19 Fluidization, conditions for fluidization, minimum fluidization velocity, types of fluidization,
expansion of fluidized beds, expansion of fluidization beds, applications, flow past through
the immersed solids, packed and fluidized beds
20 Flow through simple pipes; loss of head in pipes; Darcy’s formula, determination of pipe
diameter and discharge; friction factor
21 Types of fittings used in pipes- bends, tees, flanges, elbows, reducers, crosses, nipples,
unions, valves; Types of pipe valves - plug valve, ball valve, butterfly valve, gate valve,
globe valve, needle valve, diaphragm valve, swing check valve, lift check valve, relief
valve
22 Flow through orifices (measurement of discharge); types of orifices; jet of water; vena
contracta, hydraulic coefficients; experimental method for hydraulic coefficients; discharge
through rectangular orifice
23 Flow through orifices (measurement of discharge); time of emptying a square; rectangular
or circular tank; hemi spherical; circular horizontal through an orifice at its bottom
24 Flow through mouthpieces; types of mouthpieces; loss of head of a liquid flowing in a pipe;
discharge through a mouthpiece
25 Prandtl boundary layer equations- Concept and assumptions, qualitative idea of boundary
layer and separation, streamlined and bluff bodies
26 Open channel hydraulics; classification of open channel and definitions; Manning’s formula
for discharge through an open channel
27 Fans and Blowers: Fan laws, Types of fans: Propeller, axial flow and centrifugal blowers;
Types- Forward curved, backward curved and straight curved centrifugal blowers,
applications, Characteristic curves, selection of blowers
28 Concept of specific speed, NPSH, Design of centrifugal blower
29 Pumps: Classification- Positive and variable displacement pumps- working principles of
reciprocating pumps (piston pumps, diaphragm pumps, plunger pumps), double acting pump,
rotary pumps (lobe pumps, gear pump, screw pump, cam pump, peristaltic pumps)
30 Axial pumps, Centrifugal pumps, static head, total head, manometric head, manometer
efficiency, operating characteristics of centrifugal pumps
31 Design of piping system, calculation of minimum diameter of pipes, Piping systems –
Parallel, series piping,
32 Selection of pumps and power requirement

Practical
1 Determination of viscosity by red wood viscometer
2 Determination of viscosity by Capillary tube viscometer
3 Determination of viscosity by rotational viscometer
4 Determination of type of fluid ‘n’ (flow behavior index) using experimental viscosity data
5 Study on flow rate versus pressure drop with U-tube manometer
6 Verification of Bernoulli’s theorem

139
7 Determination of discharge co-efficient for venturimeter
8 Determination of discharge co-efficient for orifice
9 Selection and design of centrifugal blower
10 Determination of pipe sizing for Newtonian fluids in laminar and turbulent flow
11 Determination of pipe sizing for non-Newtonian fluids in laminar and turbulent flow
12 Determination of head losses in pipes
13 Determination of critical Reynolds’s number by Reynolds apparatus
14 Study of different types of valves
15 Study of pumps for viscous fluid
16 Practical Examination

References
1. Frank M. White. 2010. Fluid Mechanics, 7th Ed. McGraw-Hill Book Co., Inc., Boston,
USA.
2. Yunus A. Çengel and John M. Cimbala. 2006. Fluid Mechanics: Fundamentals and
Applications. McGraw-Hill, Inc., New York, USA.
3. Bruce R. Munson, Donald F. Young and Theodore H. Okiishi. 2002. Fundamentals of
Fluid Mechanics, 4th Ed. John Wiley & Sons, Inc., New York, USA.
4. E. John Finnemore and Joseph B. Franzini. 2002. Fluid Mechanics with Engineering
Applications, 10th Ed. McGraw-Hill, Inc., New York, USA.
5. R. Byron Bird, Warren E. Stewart and Edwin N. Lightfoot.2002. Transport Phenomena,
2nd Ed. John Wiley & Sons, Inc., New York, USA.
6. Noel de Nevers. 1991. Fluid Mechanics for Chemical Engineers. McGraw-Hill, Inc., New
York, USA.
7. Victor L. Streeter. 1962. Fluid Mechanics, 3rd Ed. McGraw-Hill Book Co., Inc., Boston,
USA.
8. James F Steffe. 1996. Rheological methods in Food Process Engineering. Freeman Press,
USA.
9. Albert Ibarz,and Gustavo V. Barbosa- Canovas. 2003. Unit operations in Food Engineering.
CRC Press.
10. R.K Rajput. 1998. A Text book of Fluid Mechanics. S. Chand & Company Ltd., New
Delhi
11. R.K Bansal. 1998. A Text book of Fluid Mechanics & Hydraulic Machines. Lakshmi
Publications, New Delhi
12. P.N. Modi and S.M. Sethi. Hydraulics and Fluid Mechanics (incl. Hydraulic Machines)
Standard Book House.
13. Warren L McCabe, Julian C Smith and Peter Harriot. 2002. Unit Operations in Chemical
Engineering. McGraw Hill International Edition.

140
 Department of Basic Sciences and Humanities

FBSH 171 Engineering Mathematics-I 2 (1+1)

Course outlines
Theory
Matrices: Elementary transformations, rank of a matrix, reduction to normal form, Gauss-
Jordon method to find inverse of a matrix, consistency and solution of linear equations, Eigen
values and Eigen vectors, Cayley-Hamilton theorem, linear transformation, orthogonal
transformations, diagonalisation of matrices, bilinear and quadratic forms; Differential calculus:
Taylor’s and Maclaurin’s expansions, indeterminate form; Curvature, asymptotes, tracing of
curves, function of two or more independent variables, partial differentiation, homogeneous
functions and Euler’s theorem, composite functions, total derivatives, derivative of an implicit
function, change of variables, Jacobians, error evaluation, maxima and minima; Integral calculus:
Reduction formulae, rectification of standard curves, volumes and surfaces of revolution of
curves, double and triple integrals, change of order of integration, gamma and beta functions,
application of double and triple integrals to find area and volume.

Practical
Problems on rank of matrix by reduction to normal form; Problems on Gauss-Jordon
method to find inverse of a matrix; Problems onsolution of linear equations: Problems on Cayley-
Hamilton theorem; Problems on orthogonal transformations, diagonalisation of matrices, bilinear
and quadratic forms; Problems on Taylor’s and Maclaurin’s expansions; Problems on curvature,
asymptotes, tracing of curves; Problems on partial differentiation; Problems on homogeneous
function and Euler’s theorem; Problems on total derivatives and derivative of an implicit function;
Problems on change of variables, Jacobians, error evaluation; Problems on maxima and minima;
Problems on volumes and surfaces of revolution of curves, double and triple integrals; Problems
on change of order of integration; Problems on application of double and triple integrals.

Lecture
Theory
1 Matrices: definition of matrix and types of matrices, elementary transformations
2 Rank of a matrix, finding rank of a matrix by reducing to echelon form
3 Finding rank of a matrix by reducing to normal form
4 Gauss-Jordon method to find inverse of a matrix
5 System of linear equations (homogeneous and non homogeneous system of equations)
consistency and solution of linear equations
6 Cayley-Hamilton theorem
7 Differential calculus: Taylor’s and Maclaurin’s expansions

141
8 Curvature
9 Function of two or more independent variables and partial differentiation
10 Homogeneous functions and Euler’s theorem
11 Derivative of an implicit function
12 Maxima and minima
13 Integral calculus: reduction formulae, rectification of standard curves
14 Volumes and surfaces of revolution of curves
15 Double and triple integrals, change of order of integration
16 Application of double and triple integrals to find area and volume

Practical
1 Problems on elementary transformations
2 Problems on finding rank of a matrix by reducing to normal form
3 Problems on Gauss-Jordon method to find inverse of a matrix
4 Problems on system of linear equations
5 Problems on Cayley-Hamilton theorem
6 Problems onTaylor’s and Maclaurin’s expansions
7 Problems on asymptotes and tracing of curves
8 Problems on homogeneous functions and Euler’s theorem
9 Problems on derivative of an implicit function
10 Problems on maxima and minima
11 Problems on reduction formulae and rectification of standard curves
12 Problems on volumes and surfaces of revolution of curves
13 Problems on double and triple integrals
14 Problems on change of order of integration
15 Problems on application of double and triple integrals to find area and volume
16 Practical Examination

References
1. B. S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers Delhi.
2. Shanti Narayan. 2004. Differential Calculus. S. Chand and Co. Ltd., New Delhi.
3. Shanti Narayan. 2004. Integral Calculus. S. Chand and Co. Ltd. New Delhi.
4. Shanti Narayan. 2004. A Textbook of Vector Calculus. S. Chand and Co. Ltd. New Delhi.

142
FBSH 172 Environmental Science and Disaster Management 2 (1+1)

Course outlines
Theory
Environment, ecology and ecosystem: Definition and inter-relationships amongst and
between them, components of environment, relationship between different components; Man-
environment relationship; Impact of technology on the environment; Environmental degradation;
Ecology and ecosystems: Introduction; Ecology: Objectives and classification, concepts of an
ecosystem structure and function of ecosystem; Components of ecosystem: Producers, consumers,
decomposers; Biodiversity; Bio-geo-chemical cycles: Hydrological cycle, carbon cycle, oxygen
cycle, nitrogen cycle, sulfur cycle; Energy flow in eco-system; Food chains: Grazing, detritus,
food webs; Ecological pyramids; Major ecosystems: Forest ecosystem, Grassland ecosystem,
desert ecosystem, aquatic ecosystem, estuarine ecosystem; Population and natural resources:
Development of habitation patterns and environmental factors governing human settlement;
Population and pollution, reasons for overpopulation, population growth, demographic projections
and population structures, production of food; Renewable and non-renewable resources:
Renewable resources, non-renewable resources, destruction versus conservation; Water resources:
Water resources, Indian scenario; Water sources: Surface and ground water sources, uses and
overuses of water resources, problems due to overexploitation of water resources; Forest resources:
Indian scenario; Importance of forests - ecologically and economically, uses of forest products,
forest types; Deforestations: Causes and effects, forest degradation in India; Energy resources:
Indian scenario, conventional energy sources and its problems; Non-conventional energy sources:
Advantages and its limitations, problems due to overexploitation of energy resources.
Environmental pollution - Water pollution: Introduction, water quality standards, sources of
water pollution, classification of water pollutants, effects of water pollutants, eutrophication;
Air pollution: Composition of air, structure of atmosphere, ambient air quality standards,
classification of air pollutants, sources of common air pollutants like SPM, SO2, NOX, natural
and anthropogenic sources, effects of common air pollutants; Land and noise pollution:
Introduction, lithosphere, land uses, causes of land degradation, sources of noise pollution, effects
of noise pollution; Radioactive pollution; Food processing industry waste and its management;
Management of urban waste water; Recycling of organic waste; Recycling of factory effluent;
Control of environmental pollution through law; Composting of biological waste; Sewage, uses
of water disposal effluent treatment; Current environmental global issues: Global warming and
green houses effects, acid rain, depletion of ozone layer. Disaster Management: Natural disasters
and nature of disasters, their types and effects. Floods, drought, cyclone, earthquakes, landslides,
avalanches, volcanic eruptions, Heat and cold waves, climatic change.Sea level rise. Man-made
disasters-Nuclear disasters, chemical disasters, biological disasters, building fire, coal fire, forest
fire, oil fire, road accidents, rail accidents, air accidents, sea accidents. Disaster management-
effect to migrate natural disaster at national and global level.International strategy for disaster
reduction. Concept of disaster management, national disaster management framework, financial
arrangements; role of NGOs, community based organizations and media. Central, state, district
and local administration; Armed forces in disaster response; police and other organizations.

143
Practical
Environment and its analysis; Water quality parameters; Estimation of total, volatile and
fixed solids in polluted water; Estimation of total dissolved solids in polluted water; Collection
of sample for pollution study; Determination of pH/acidity/alkalinity from sample; Estimation
of dissolved oxygen; Estimation of BOD; Estimation of COD; Estimation of nitrates; Estimation
of phosphates; Estimation of pollutant elements; Estimation of heavy/toxic elements; Estimation
of lead /mercury; Visit to industrial sewage disposal unit.

Lecture
Theory
1 Environment: definition, scope, importance, components, relationship between different
components; man- environment relationship; impact of technology on the environment
and environmental degradation
2 Ecology and ecosystems: ecology: objectives and classification, concepts of an ecosystem
structure and function of ecosystem; components of ecosystem and biodiversity; food
chains, food webs and ecological pyramid
3 Bio-geo-chemical cycles and energy flow in eco-system
4 Major ecosystems: characteristic features, structure and functions of different ecosystems
5 Population and natural resources-habitation patterns and environmental factors governing
human settlement- population and pollution- demographic projections and population
structures and production of food
6 Renewable and non-renewable resources: types - destruction versus conservation
7 Water resources: Indian scenario, sources, uses and overuses- problems due to
overexploitation of water resources- dams - its advantages and disadvantages
8 Forest resources: Indian scenario; importance of forests - ecologically and economically,
uses of forest products, forest types; deforestations: causes and effects, forest degradation
in India
9 Energy resources: Indian scenario, conventional energy sources and its problems, Non-
conventional energy sources: advantages and its limitations, problems due to
overexploitation of energy resources
10 Environmental pollution - water pollution: introduction, water quality standards, sources
of water pollution, classification of water pollutants, effects of water pollutants,
eutrophication
11 Air pollution: composition of air, structure of atmosphere, ambient air quality standards,
classification of air pollutants, sources and effects of common air pollutants
12 Land and noise pollution: introduction, lithosphere, land uses, causes of land degradation,
sources of noise pollution, effects of noise pollution; radioactive pollution
13 Food processing industry waste and its management, management of waste water, organic
waste, factory effluents, composting of biological waste, sewage - uses of water disposal
effluent treatment
144
14 Control of environmental pollution through law - various acts, current environmental
global issues: global warming and green house effects, acid rain and depletion of ozone
layer
15 Disaster management: natural and nature of disasters, types and effects; geological,
mountain area, wind and water related disasters and manmade disasters
16 Disaster management-effect to migrate natural disaster, national, global level and
International strategy for disaster reduction; roles and responsibilities of different agencies
and government

Practical
1 Environment and its analysis and collection of sample for pollution study
2 Water quality parameters: determination of pH
3 Estimation of total, volatile and fixed solids in polluted water
4 Estimation of total dissolved solids in polluted water/ effluent sample
5 Determination of electrical conductivity of given water (polluted) sample
6 Estimation of hardness of polluted water
7 Determination of acidity/ alkalinity of sample
8 Estimation of dissolved oxygen
9 Estimation of BOD
10 Estimation of COD
11 Estimation of nitrates
12 Estimation of phosphate
13 Estimation of pollutant toxic elements
14 Estimation of lead/ mercury
15 Visit to industrial sewage treatment and disposal unit
16 Practical Examination

References
1. Gilbert M. Masters and Wendell P. Ela. 2013. Introduction to Environmental Engineering
and Science. Pearson Education Limited, NY, USA.
2. Husain Majid. 2013. Environment and Ecology: Biodiversity, Climate Change and Disaster
Management (online book)
3. Suresh K. Dhameja. 2009. Environmental Engineering and Management. S. K. Kataria &
Sons, New Delhi.
4. Bharucha Erach. 2005. Text Book of Environmental Studies for Undergraduate Courses.
University Grants Commission, University Press, Hyderabad.

145
5. Sharma, R. K. and Sharma, G. 2005. Natural Disaster. APH Publishing Corporation, New
Delhi.
6. Chary Manohar and Jaya Ram Reddy. 2004. Principles of Environmental Studies. BS
Publishers, Hyderabad.
7. Gupta P. K. 2004. Methods in Environmental Analysis – Water. Soil and Air. Agro bios,
Jodhpur.
8. Sharma J. P. 2003. Introduction to Environment Science. Lakshmi Publications, New
Delhi.
9. Kaul S. N. and Ashuthosh Gautam. 2002. Water and Waste Water Analysis. Days Publishing
House, Delhi.
10. Climate change. 1995. Adaptation and mitigation of climate change-Scientific Technical
Analysis Cambridge University Press, Cambridge.
11. Bernard J. Nebel and Richard T. Wright. 1993. Environmental Science: The Way the World
Works. Prentice-Hall Professional, New Delhi.

FBSH 173 English Language 2 (1+1)

Course outlines
Theory
Introduction: Importance of language and communication skills in the engineering
profession; Spoken and conversational English: Main features, agreement, disagreement, likes,
dislikes and enquiries; Debate and discussion. Basic sentence patterns in English: Agreement
between subject and verb; Proper use of pronouns, adjectives and adverbs; Proper use of pharses
and clauses; Some basic rules of composition; Concept of register; development of vocabulary;
Reference skills: Dictionary, thesaurus, indexing, contents, glossary; Reading of selected texts
and discussions; Vocabulary building tasks; Note-taking and note-making, linkage, development
of paragraphs; Cohesion, coherence and style.

Practical
Grammar tenses; Voice-change; Direct/indirect narration; Prepositions and determiners;
Word-formation with parts of speech; Types of sentences; Elementary knowledge of English
sound with word-stress, intonation pattern; Composition, letter, application, summary and report
writing.

Lecture
Theory
1 Introduction: importance of language and communication skills in the engineering
profession
2 Spoken and conversational English main features, agreement, disagreement, likes dislikes
and enquiries
146
3 Debate and discussion
4 Basic sentence patterns in English
5 Agreement between subject and verb
6 Proper use of pronouns
7 Adjectives and adverbs
8 Proper use of phrases and clauses
9 Some basic rule of composition
10 Concept of register
11 Development of vocabulary
12 References skills; dictionary, thesaurus, indexing, contents and glossary
13 Reading of selected texts and discussions
14 Vocabulary building tasks
15 Note – taking & Note – making, linkage, development of paragraphs
16 Cohesion, coherence and style

Practical
1 Grammar – tenses
2 Tenses practice
3 Voice change
4 Active voice and passive voice practice
5 Prepositions and determines
6 Prepositions practice
7 Direct and indirect narration
8 Direct and indirect speech practice
9 Word formation with parts of speech
10 Types of sentences
11 Elementary knowledge of English sound with word stress
12 Intonation pattern
13 Composition, application and different types of letters practice
14 Summary and report writing
15 Report writing practice
16 Practical Examination

References
1. Alice Oshima and Ann Hogue. 1998. Writing Academic English. Addison Wesley Longman,
White Plains, NY, USA.
2. N. Krishnaswamy and T. Sriraman. 1995. Current English for Colleges. Macmillan India
Ltd., Chennai.

147
FBSH 174 Engineering Mathematics-II 3 (2+1)

Course outlines
Theory
Vector calculus: Differentiation of vectors, scalar and vector point functions, vector
differential operator Del, Gradient of a scalar point function, Divergence and Curl of a vector
point function and their physical interpretations; Line, surface and volume integrals; Ordinary
differential equations: Definition, order, degree of differential equation, Formation differential
equation, Solving differential equation by Variables separable method, Solution of Homogeneous,
Non- Homogeneous, linear, Exact and Bernoulli’s differential equations, equations reducible to
exact form by integrating factors, equations of first order and higher degree, Clairaut’s equation,
differential equations of higher orders, methods of finding complementary functions and particular
integrals, method of variation of parameters, Cauchy’s and Legendre’s linear equations,
simultaneous linear differential equations with constant coefficients, Fourier series: periodic
functions, Fourier series, Euler’s formulae, Dirichlet’s conditions, functions having arbitrary
period, even and odd functions, half range series, harmonic analysis; Partial differential equations:
Formation of partial differential equations, Lagrange’s linear equation, higher order linear partial
differential equations with constant coefficients, solution of non-linear partial differential
equations.

Practical
Problems on differentiation of vectors, gradient, divergence and curl of a vector point
function; Problems on line, surface and volume integrals ;Problems on equations reducible to
exact form by integrating factors, methods of finding complementary functions and particular
integrals, method of variation of parameters, Cauchy’s and Legendre’s linear equations; Problems
on Fourier series, functions having arbitrary period, half range series; Problems on Formation of
partial differential equations, Lagrange’s linear equation, higher order linear partial differential
equations with constant coefficients, solution of non-linear partial differential equations.

Lecture
Theory
1 Vector calculus: differentiation of vectors, scalar and vector point functions
2 Vector differential operator del, gradient of a scalar point function
3 Divergence of a vector point function and their physical interpretations
4 Curl of a vector point function and their physical interpretations
5 Line integrals
6 Surface and volume integrals
7 Ordinary differential equations: definition, order, degree of differential equation
8 Formation differential equation
9 Solving differential equation by variables separable method
10 Solution of homogeneous differential equation
148
11 Non- homogeneous
12 Solution of linear differential equation, Bernoulli’s differential equations
13 Solution of exact differential equation
14 Differential equations reducible to exact form by integrating factors
15 Equations of first order and higher degree, Clairaut’s equation
16 Differential equations of higher orders
17 Methods of finding complimentary functions
18 Methods of finding particular integrals
19 Method of variation of parameters
20 Cauchy’s and Legendre’s linear equations
21 Simultaneous linear differential equations with constant coefficients
22 Fourier series: periodic functions, Fourier series, Euler’s formulae Dirichlet’s conditions
23 Fourier series of functions having period 2p
24 Fourier series of functions having arbitrary period 2L
25 Fourier series of even and odd functions
26 Fourier series of half range series
27 Harmonic analysis partial differential equations: formation of partial differential equations
28 Partial differential equations: formation of partial differential equations by eliminating
arbitrary constants
29 Formation of partial differential equations by eliminating arbitrary functions
30 Solution of Lagrange’s linear equation
31 Solutions of higher order linear partial differential equations with constant coefficients
32 Solution of non-linear partial differential equations

Practical
1 Problems on differentiation of vectors, gradient of a scalar point function
2 Problems on divergence and curl of a vector point function
3 Problems on line integral, surface and volume integrals
4 Problems on equations reducible to exact form by integrating factors
5 Problems on methods of finding complementary functions
6 Problems on methods of finding particular integrals
7 Problems on method of variation of parameters
8 Problems on Cauchy’s and Legendre’s linear equations
9 Problems on Fourier series functions having period 2p
10 Problems on Fourier series functions having arbitrary period 2L
11 Problems on half range series
12 Problems on formation of partial differential equations
13 Problems on Lagrange’s linear equation
14 Problems on higher order linear partial differential equations with constant coefficients
15 Problems on solution of non-linear partial differential equations
16 Practical Examination
149
References
1. B. V. Ramana. 2008. Engineering Mathematics. Tata McGraw-Hill Book Co., New Delhi.
2. M. D. Raisinghania. 2005. Ordinary & Partial Differential Equation. S. Chand and Co.
Ltd., New Delhi.
3. B. S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers, Delhi.
4. Shanti Narayan. 2004. A Textbook of Vector Calculus. S. Chand and Co. Ltd. New Delhi.

FBSH 271 Crop Production Technology 3 (2+1)

Course outlines
Theory
Classification of crops; Effect of different weather parameters on crop growth and
development; Principles of tillage; Soil-water-plant relationship, crop rotation, cropping systems,
relay cropping and mixed cropping; Crop production technology for major cereal crops viz.,
paddy, wheat, maize, pearl millet, sorghum, etc.; Major varieties, sowing time, method of sowing,
spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production, etc.; Crop production technology for
major oilseed crops viz., groundnut, sesame, rapeseed, mustard, castor, etc.: Major varieties,
sowing time, method of sowing, spacing, inter-culturing, fertilizer and water requirement, time
of harvest, maturity index, yield potential, cost of cultivation, income from production, etc.;
Crop production technology for major pulse crops viz., pigeon pea, cowpea, gram, green gram,
black gram, etc.: Major varieties, sowing time, method of sowing, spacing, inter-culturing, fertilizer
and water requirement, time of harvest, maturity index, yield potential, cost of cultivation, income
from production, etc.; Crop production technology for major spices and cash crops viz., cumin,
coriander, funnel, ginger, garlic, sugarcane, etc.: Major varieties, sowing time, method of sowing,
spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production, etc.; Horticulture: Scope of horticultural
crops. Soil and climatic requirements for fruits and vegetables, nursery raising and management;
Crop production technology for major fruit crops viz., mango, banana, sapota, aonla, pomegranate,
guava, etc.: Major varieties, time of transplanting, spacing, inter-culturing, fertilizer and water
requirement, time and method of harvest, maturity index, yield potential, cost of cultivation,
income from production, etc.; Crop production technology for major vegetable crops viz., potato,
onion, tomato, chilli and other greens and leafy vegetables: Major varieties, sowing time, method
of sowing, spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity
index, yield potential, cost of cultivation, income from production, etc.

Practical
Examination of soil profile in the field; Introduction to different equipment utilized in a
weather observatory; Identification of seed of different agricultural crops and their varieties;
Study of seed viability and germination test; Identification of different weeds and methods of
their control; Use of different inter-culturing equipment; Study of water requirement of different

150
crops; Fertilizer application methods and equipment; Judging maturity time for harvesting of
crop; Identification and description of important fruit and vegetable crops; Preparation of nursery;
Study of different garden tools; Practices of pruning and training in some important fruit crops.

Lecture
Theory
1 Classification of crops
2 Effect of different weather parameters on crop growth and development
3 Principles of tillage
4 Soil-water-plant relationship, crop rotation, cropping systems, relay cropping and mixed
cropping
5 Major cereal crops: Paddy- major varieties, sowing time, method of sowing, spacing,
inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production
6 Major cereal crops: Wheat
7 Major cereal crops: Maize
8 Major cereal crops: Pearl millet and Sorghum
9 Major oilseed crops: Groundnut- major varieties, sowing time, method of sowing, spacing,
inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production
10 Major oilseed crops: Sesame
11 Major oilseed crops: Rapeseed and mustard
12 Major oilseed crops: Castor and Niger
13 Major oilseed crops: Sunflower and safflower
14 Major pulse crops: Green gram and black gram -major varieties, sowing time, method of
sowing, spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity
index, yield potential, cost of cultivation, income from production
15 Major pulse crops: Pigeon pea and cow pea
16 fiber crops: Agave- major varieties, sowing time, method of sowing, spacing, inter-culturing,
fertilizer and water requirement, time of harvest, maturity index, yield potential, cost of
cultivation, income from production
17 Fiber crops: Jute
18 Major spices and cash crops: Sugarcane- major varieties, sowing time, method of sowing,
spacing, inter-culturing, fertilizer and water requirement, time of harvest, maturity index,
yield potential, cost of cultivation, income from production
19 Major spices and cash crops: Cumin and coriander
20 Major spices and cash crops: Ginger
21 Major spices and cash crops: Garlic and Funnel
22 Horticulture: scope of horticultural crops, soil and climatic requirements for fruits and
vegetables, nursery raising and management

151
23 Major fruit crops: Mango - major varieties, sowing time, method of sowing, spacing,
inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production
24 Major fruit crops: Jackfruit and banana
25 Major fruit crops: Sapota and aonla
26 Major fruit crops: Pomegranate and guava
27 Major fruit crops: Orange and lime
28 Major fruit crops: Papaya and custard apple
29 Major vegetable crops: Potato - major varieties, sowing time, method of sowing, spacing,
inter-culturing, fertilizer and water requirement, time of harvest, maturity index, yield
potential, cost of cultivation, income from production
30 Major vegetable crops: Eggplant and onion
31 Major vegetable crops: Tomato and chili
32 Major vegetable crops: other green and leafy vegetables

Practical
1 Examination of soil profile in the field
2 Introduction to different equipment used in a weather observatory
3 Identification of propagating material of different agricultural crops and their varieties
4 Identification of propagating material of different agricultural crops and their varieties
5 Study of seed viability and germination test
6 Identification of different weeds and methods of their control
7 Use of different inter-culturing equipment
8 Study of water requirement of different crops
9 Fertilizer application methods and equipment
10 Judging maturity time for harvesting of crop
11 Identification and description of important fruit and vegetable crops
12 Identification and description of important fruit and vegetable crops
13 Preparation of nursery
14 Study of different garden tools
15 Practice of pruning and training in some important fruit crops
16 Practical Examination

References
1. S. Prasad and U. Kumar. 2010. Principles of Horticulture. Agrobios, New Delhi.
2. T. Yellamanda Reddy and G. H. Shankar Reddy. 1995. Principles of Agronomy. Kalyani
Publishers, Ludhiana.
3. S. S. Singh. Principles and Practices of Agronomy. 1985. Kalyani Publishers, Ludhiana.

152
FBSH 272 Statistical methods and Numerical analysis 2 (1+1)

Course outlines
Theory
Statistical methods: Measures of central tendency, Measures of dispersion, Data types,
Normal distribution and properties, testing of hypothesis, concepts, testing of significance based
on Z-test, t-test, F-test, Chi-square test, contingency table, correlation, regression, testing of
significance of correlation and regression, multiple linear regression, ANOVA, one-way and
two-way classifications; Experimental designs: Basic designs, completely randomized design
(CRD) - Layout and analysis with equal and unequal number of observations, randomized block
design (RBD) - Layout and analysis; Numerical analysis: Finite differences, various difference
operators and their relationships, factorial notation, interpolation with equal intervals, Newton’s
forward and backward interpolation formulae, numerical integration, numerical integration by
Trapezoidal, Simpson’s and Weddle’s rules; Numerical solution of ordinary differential equations
by Picard’s method, Taylor’s series method, Euler’s method, modified Euler’s method, Runge-
Kutta method.

Practical
Problems on one sample, two sample Z-tests when population S.D. is known and unknown;
Problems on one sample, two sample and paired t-test; Chi-square test – 2×2 and m×n;
Contingency table and F-test; Calculation of correlation coefficient and its testing; Fitting of
simple linear regressions; Fitting of multiple regression equations; ANOVA: One way/two way.
Problems on Newton’s forward and backward interpolation formula for equal intervals; Problems
on trapezoidal rule; Problems on Simpson’s 1/3 and 3/8 rules; Problems on solution of ordinary
differential equations of first order and second orders by Runge-Kutta method; Problems on
Euler’s method.

Lecture
Theory
1 Statistical methods: measures of central tendency, measures of dispersion
2 Data types, normal distribution and properties
3 Testing of hypothesis, concepts, testing of significance based on Z-test
4 Testing of significance based on t-test and f-test
5 Chi-square test and contingency table
6 Correlation
7 Regression, multiple linear regression
8 ANOVA, one-way and two-way classifications
9 Experimental designs: completely randomized design (CRD) - layout and analysis with
equal and unequal number of observations
10 Randomized block design (RBD) - layout and analysis
11 Numerical analysis: finite differences of various difference operators and their relationships
and factorial notation
153
12 Interpolation with equal intervals, Newton’s forward and backward interpolation formulae
13 Numerical integration: numerical integration by trapezoidal rule
14 Numerical integration by Simpson’s and Weddle’s rules
15 Numerical solution of ordinary differential equations by Picard’s method and Taylor’s
series method
16 Euler’s method, modified Euler’s method and Runge-Kutta method

Practical
1 Problems on measures of central tendency, measures of dispersion
2 Problems on one sample, two sample Z-tests when population S.D. is known and unknown
3 Problems on one sample, two sample and paired t-test and f-test
4 Problems on Chi-square test
5 Problems on Chi-square test – 2×2 and m×n contingency table
6 Problems on calculation of correlation coefficient and its testing
7 Problems on fitting of simple linear regression equations
8 Problems on fitting of multiple regression equations
9 Problems on ANOVA one way classification, layout and analysis of completely randomized
design (CRD)
10 Problems on ANOVA two way classification, layout and analysis of randomized block
design (RBD)
11 Problems on Newton’s forward and backward interpolation formula for equal intervals
12 Problems on trapezoidal rule, Simpson’s and Weddle’s rules
13 Problems on numerical solution of ordinary differential equations by Picard’s method and
Taylor’s series method.
14 Problems on solution of ordinary differential equations by modified Euler’s method
15 Problems on solution of first order and second orders differential equations by Runge-
Kutta method
16 Practical Examination

References
1. S. R. S. Chandel. A Hand book of Agricultural Statistics. Achal Prakashan Mandir, Kanpur.
2. S. C. Gupta and V. K. Kapoor. 2014. Fundamental Applied Statistics. S. Chand & Sons,
New Delhi.
3. G. Nageswara Rao. 2007. Statistics for Agricultural Sciences. BS Publications, Hyderabad.
4. Erwin Kreyszig, 2006. Advanced Engineering Mathematics, 9th Ed. John Wiley & Sons,
New York, USA.
5. B. S. Grewal. 2004. Higher Engineering Mathematics. Khanna Publishers, Delhi.
6. P. P. Gupta and C. C. Malik. 1993. Calculus of Finite Differences and Numerical Analysis.
Krishna Prakash Mandor, Meerut.

154
 Department of Physical Education
Non-Credit Courses of Co-Curricular Activities
COCA 101 Physical Education and Yoga Practices 1(0+1)

Practical
Introduction to physical education: Definition, scientific machine principles, objectives,
scope, history, development and importance; Physical training and health; Fartlek training and
circuit training; Body mechanism and body type: Kretchmark's and Sheldon's classification;
Theories of learning; Exercises for good posture; Exercises to develop physical fitness, growth,
flexibility - components, speed, strength, endurance, power, flexibility, agility, coordination and
balance; Test and measurement in physical education: Physical fitness test, motor fitness test,
ability test, cardiovascular efficiency test and physical fitness index; Calisthenics, weight train-
ing, aerobic and anaerobic exercises; Circuit training, interval training, far trek training, pres-
sure training and resistance training; Importance of Asanas, free hand exercises and yoga; Rec-
reation: Definition, agencies promoting recreation, camping and re-recreation; Governance of
sports in India; Organization of tournaments; National and international events; Drawing of
fixtures; Rules and regulations; Coaching and fundamentals of skill development of major games,
coaching and tactic development of athletic events.

Lecture
Practical
1 Introduction of physical education – objectives - development and importance
2 Study of physical training and health
3 Acquainting with exercises of good posture
4 Study of exercises to develop physical fitness and growth
5 Flexibility – components – speed – strength – endurance
6 Power - agility – co-ordination and balance
7 Test and measurement in physical education – physical fitness and motor fitness test
8 Study on first aid and how to prevent sports and games injuries
9 Study of weight training – aerobic and non-aerobic exercises
10 Circuit training – interval training – far trek training
11 Skills of the leadership qualities in physical education
12 Importance of Asanas – free exercises and yoga
13 Recreation – promoting recreation – camping and re-recreation
14 Organization of tournaments – inter class – Inter collegiate- South zone - National and
International events
15 Drawing of fixtures – rules and regulations – coaching
16 Fundamental skill development of major games – coaching and techniques in develop-
ment of athletic events

155
Note: 1) Compulsory Uniform: half pants, Tee shirts, shoes and socks of white color (Girls
with white Tee shirt and track pants)
2) The games mentioned in the practical may be inter-changed depending on the sea-
son and facilities

COCA 102 NSS 1 (0+1)

Course outlines
NSS
Orientation of students towards national problems; Study of the philosophy of N.S.S.,
fundamental rights, directive principles of state policy, socio-economic structure of Indian soci-
ety, population and five year plans; Functional literacy: Non-formal education of rural youth,
eradication of social evil, awareness programmes, consumer awareness, highlights of the Con-
sumer Act, environment enrichment and conservation, health, family welfare and nutrition; Right
to information act.
Aims and objectives of NSS :NSS logo, motto etc. Orientation of students in national
problems, study of philosophy of NSS, fundamentals rights, directive principles of state policy,
Village adoption.

Lecture
Practical
1 Orientation of students towards National problems; campus cleaning
2 To aware of fundamental rights; campus cleaning
3 Introduction and importance of NSS; campus cleaning
4 Study of activities for improving the social status of women; campus cleaning
5 To aware of socio – economic structure of Indian society; campus cleaning
6 To aware of population and five year plans; campus cleaning
7 Study of activities during the emergencies
8 To aware of non-formal education of rural youth ; campus cleaning
9 Study of educational culture; campus cleaning
10 To undergo first aid training; campus cleaning
11 Study of consumer awareness; campus cleaning
12 Study of activities directed by the central & state government; campus cleaning
13 To aware of environment enrichment; campus cleaning
14 Study of environment conservation and health; campus cleaning
15 Study of family welfare and nutrition; campus cleaning
16 To aware of Right to Information Act; campus cleaning

156
 Meeting on finalization of undergraduate
B. Tech. (Food Technology) course curricula as per
the recommendations of the ICAR V Deans' committee
 Contact:
Dean of Agricultural Engineering and Technology
Acharya N. G . Ranga Agricultural University
Lam, Guntur - 522 034
Email ID : [email protected]
Website: www.angrau.ac.in