KRISHNA UNIVERSITY, MACHILIPATNAM

ANDHRA PRADESH, INDIA

Department of Food Science and

Technology

Syllabus for Single Major Program

in
Food Science and Technology
4 yrs B.Sc., Honors Food Science and Technology

Under CBCS (Choice Based Credit System)

Approved by Board of Studies

(2023-2024)

13th February 2024

1
 KRISHNA UNIVERSITY, MACHILIPATNAM
ANDHRA PRADESH, INDIA
STRUCTURE OF FOOD SCIENCE AND TECHNOLOGY
COURSE UNDER CBCS

Academic year: 2023-24 and 2024-25

YEAR SEMESTER COURSE TITLE HOURS CREDITS

1 1 1 Introduction to Food Science and 3+2 4
Nutrition
2 Health, hygiene and Wellness 3+2 4
II 3 Food Biochemistry 3 3
Food Biochemistry Practical 2 1
4 Human Nutrition 3 3
Human Nutrition Practical 2 1
II III 5 Food Microbiology 3 3
Food Microbiology Practical 2 1
6 Food Chemistry 3 3
Food Chemistry Practical 2 1
7 Dairy Technology 3 3
Dairy Technology Practical 2 1
8 Confectionary Technology 3 3
Confectionary Technology Practical 2 1
III IV 9 Food Additives and Toxicology 3 3
Food Additives and Toxicology Practical 2 1
10 Food Packaging 3 3
Food Packaging Practical 2 1
11 Technology of Cereals, Pulses and 3 3
Oilseeds
Technology of Cereals, Pulses and 2 1
Oilseeds Practical

2
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course Code TITLE OF THE COURSE Science and
Technology
FOOD BIOCHEMISTRY Course 3 (Semester- II)
Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre-requisites Basic knowledge of Food Science and Technology

Learning objectives
1. Understand the basic concepts of biomolecules.

2. Explore the concepts of food and biochemical parameters.

Course outcomes

Upon completion of the course, the students will be able to

know about the classification structure and functions of Carbohydrates.

CO1

CO2 Know about the classification structure and function of Proteins

know about the classification, structure and functions of lipids

CO3

know the biological role of vitamins and minerals.

CO4

know about the classification and specificity of Enzymes.

CO5

UNIT –I
Carbohydrates: - Definition structure and isomerism: Classification, properties and uses of
monosaccharides, disaccharides, oligosaccharides and polysaccharides and their uses – Reactions
of carbohydrates: gelatinization caramelization. Digestion & absorption of carbohydrates.

Unit – II
Proteins: Amino Acids: classification, chemical properties. Peptides and Proteins: Denaturation.

5
Millard reactions. Oxidation of amino acids, De-amination. Oxidative and non-oxidative
deamination, transamination, deamination, removal of carboxylic group, Carbon skeleton
metabolism. Digestion & Absorption of proteins.
Unit – III
Lipids: Lipids-definition, classification with examples source and functions of fatty acids,
Glycerides- Phospholipids and sterols Physical Aspects: Emulsions and emulsifiers-Chemical
Aspects: Lipolysis, Auto oxidation, Thermal decomposition, Acid value, Peroxide value, Iodine
value, Saponification. Chemistry of frying. Digestion & Absorption of fats.
Unit- IV

Vitamins: Biological role

Fat soluble vitamins – A, D, E, K
Water soluble vitamins – B1, B2, Niacin, B6, B12, folic acid and vitamin C

Unit – V

Minerals: Biological role – iron, calcium, phosphorus, iodine, sodium, potassium, fluorine, zinc
Enzymes: Classification, mechanism of enzyme action, factors affecting enzyme activity, role of
enzymes.

REFERENCES
1. Pomeranz Y and Meloan C E., “Food Analysis: Theory and Practice”, 3 rd Edition,
CBS Publishers, New Delhi, 1996.
2. Nielsen S S., “Introduction to the chemical analysis of foods”, Jones and Bartlett
Publishers, London., 1994.
3. Nielsen S S., “Food Analysis Laboratory Manual”, Chips Ltd, USA. 2003.
4. Principal of Biochemistry: Lehininger AL. CBS Publication, New Delhi.
5. Biochemistry: VoetO ,Voet G, John Wiley and Sons Publications. 1994
6. Biochemistry: StryerL . 4th Edition, 1994
7. Biochemistry: Zubay G. William C Brown, New york. 1997

5
 SEMESTER-II

COURSE 3: FOOD BIOCHEMISTRY

Practical Credits: 1 2 hrs/week

1. To study the microscopic structure of raw and gelatinized starch

2. Dextrinization in foods
3. Qualitative tests for proteins
4. Qualitative analysis of fat
a. Iodine value
b. Acid value
c. Peroxide value
d. Saponification
5. Estimation of vitamins - ascorbic acid (indophenol method)
6. Estimation of minerals
a) Calcium (using EDTA titration method)
b) Phosphorous (Fiske& Subba Rao method)
c) Iron (Wongs method)
7. Visit to Food analysis lab

5
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

FOOD BIOCHEMISTRY Course - 3 (Semester II)

Semester End Exam (2023-24)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT - I 2 1&2 2 09 (a&b)

2. UNIT - II 1 3 2 10 (a&b)

3. UNIT - III 1 4 2 11 (a&b)

4. UNIT - IV 1 5 2 12 (a&b)

5. UNIT - V 3 6,7&8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M

5
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE I YEAR: SEMESTER – II
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Write the uses of polysaccharides

2. What is gelatinization
3. Write a note on essential and non-essential amino acids.
4. Enlist the functions and sources of fatty acids.
5. Explain the deficiency of Thiamin.
6. Discuss the factors affecting enzyme activity
7. Discuss the biological role of iodine.
8. Write the deficiencies of iron and its sources.

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) Discuss the classification of carbohydrates.

(or)
(b) Write in detail the digestion and absorption of carbohydrates.
10 (a) Describe the chemical properties of proteins.
(or)
(b) Write a note on transamination and deamination reactions in protein metabolism.
11 (a) Define and classify lipids.
(or)
(b) Write the digestion and absorption of lipids.
12 (a) Discuss the functions and deficiencies of fat-soluble vitamins
(or)
(b) Write the biological role of vitamin C.
13 (a) Classify enzymes and write the factors affecting enzyme activity.
(or)
(b) Discuss in detail the role of calcium in the human body.

5
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course Code TITLE OF THE COURSE Science and Technology

HUMAN NUTRITION Course 4 (Semester II)

Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre-requisites Basic knowledge of Food Science and Technology

Learning objectives

To familiarize with the concepts of health and nutrition

Course outcomes
Upon completion of the course, the students will be able to
Apply different methods of assessing nutritional status –Anthropometry, biochemical, clinical
CO1 examination and diet survey etc.

CO2 Plan nutrition diets according to RDA for different age groups- Infancy to old age.

Prepare nutritious diets for different age groups meeting the RDA.
CO3
Understand the meaning and purpose of therapeutic nutrition. To learn modification of normal
CO4 diets to therapeutic diets.

Plan and prepare diets for different lifestyle diseases like Obesity, Cardiovascular, Diabetes
CO5 mellitus and cancer

Unit – I

 Assessment of the Nutritional Status of the Community – Anthropometry, Biochemical Analysis,

Clinical Examination, Diet Surveys
 Nutritional requirements for different age groups: Pregnancy – Nutritional and Food
requirements, Physiological changes and complications.
 Lactation – Physiology, Nutritional and Food requirements

Unit – II
 Infancy – Nutritional requirements – Breastfeeding and its advantages;
Artificial/bottle feeding; Weaning Practices, Supplementary foods.
 Early and Late childhood –Nutritional requirements – RDA, Inculcating healthy

5
 eating habits among preschoolers –importance of packed lunch and snacks

Unit – III
Adolescence-Nutritional requirements –RDA, Food habits
➢ Nutritional problems and Eating Disorders- Anorexia and Bulimia.
Geriatric Nutrition- Physiological changes in elderly
➢ Factors affecting food intake
➢ Nutrient needs and Requirements
➢ Nutrition related problems and their diet management
Unit – IV
 Role and Responsibilities of Dietician – interpersonal relationship – planning
and implementing dietary care.
 Therapeutic Nutrition – Purpose of Diet Therapy, Therapeutic adaptation of normal
diets – liquid- semi solid diet -Soft Diet, Tube feeding, pre- and post-operative
diets.
 Summary of therapeutic diets

Unit – V
Diet in lifestyle diseases – definition, causes, symptoms, complications, dietary
management – obesity, Diabetes mellitus, cardiovascular disorders, cancer.

References:

1. Dietetics (2007) by B. Srilakshmi.

2. ICMR (2010). Nutrient Requirements and Recommended Dietary Allowances for Indians
3. Text Book of Human Nutrition (2010) by Bamji
4. Essentials of Human Nutrition (2007) by A.S.Truswell.
5. Nutrition & Dietetics 3rd edition Subhangini Joshi
6. Oxford Handbook of Nutrition and Dietetics (2012) Joan Webster
7. Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd
8. IFCT (2017) Indian Food Composition Tables

5
 SEMESTER-II
COURSE 4: HUMAN NUTRITION
Practical Credits: 1 2 hrs/week

1. Record diet of self-using 24 hour dietary recall and its nutritional analysis.
2. Estimation of BMI and other nutritional status parameters.
3. Diet for a sedentary pregnant and lactating mother
4. Diet for sedentary, moderate and heavy working adult
5. Diet for school going child
6. Planning and preparation of hospital diets – clear liquid diet, full liquid diet, soft diet
7. Diet for obesity and diabetes
8. Diet for cardiovascular diseases
9. Diet for cancer

5
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

HUMAN NUTRITION Course – 4 (Semester II)

Semester End Exam (2023-24)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT – I 2 1&2 2 09 (a&b)

2. UNIT – II 2 3&4 2 10 (a&b)

3. UNIT – III 1 5 2 11 (a&b)

4. UNIT – IV 1 6 2 12 (a&b)

5. UNIT – V 2 7&8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE I YEAR: SEMESTER – II
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Write in brief different diet surveys.

2. Discuss the nutritional requirements of lactation.
3. Write the advantages of breastfeeding.
4. How do you inculcate healthy eating habits among preschoolers?
5. Write about eating disorders.
6. Discuss the purpose of diet therapy and write a note on soft diet.
7. Describe types of diabetes.
8. Write about cardiovascular diseases and their management.

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) How do you assess the nutritional status of an individual?

(or)
(b) Write the physiological changes and complications of pregnancy.
10 (a) What is weaning? Write about supplementary foods.
(or)
(b) Write about the importance of packed lunches for school-going.
11 (a) Write about the nutritional requirements of adolescents.
(or)
(b) Discuss the nutrition-related problems of old age and their management.
12 (a) Describe the responsibilities of a dietitian in dietary care.
(or)
(b) Discuss pre and post-operative diets.
13 (a) Write a note on complications and dietary management of obesity.
(or)
(b) Discuss the dietary management of cancer.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course Code TITLE OF THE COURSE Science and
Technology
FOOD MICROBIOLOGY Course 5 (Semester- III)
Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre-requisites Basic knowledge of Food Science and Technology

Learning objectives

• To know the important genera of microorganisms associated with food and their
characteristics.
• To understand the role of microbes in fermentation, spoilage and food borne diseases.

Course outcomes
Upon completion of the course, the students will be able to

CO1 understand about scope of microbiology & t h e classification of microorganisms

& sterilization methods.
CO2
study about the prokaryotic cells like bacteria, yeast, moulds & viruses which are
associated with food.

CO3 learn about physical & chemical factors affecting the growth of microorganisms.

study about food-borne diseases and infections.

CO4
study the control of microorganisms and food preservation.
CO5

UNIT- 1 Introduction to Food Microbiology

 History and Development of Food Microbiology

 Definition and Scope of food microbiology
 Inter-relationship of microbiology with other sciences

UNIT- 2 Characteristics & microbial growth of Microorganisms in Food

 Types of microorganisms associated with food, their morphology and structure

 Significance of spores in food microbiology
 Bacterial growth curve and microbial growth in food
 Factors affecting the growth of microorganisms in food
UNIT - 3 Microbial Food Spoilage

 Sources of Microorganisms in foods

 Some important food spoilage microorganisms
 Spoilage of specific food groups- Milk and dairy products, Meat, poultry and seafood,
Cereal and cereal products, Fruits and vegetables and Canned products

UNIT - 4 Foodborne Diseases

 Types – foodborne infections, foodborne intoxications and toxic infections

 Common and Recent Examples

UNIT - 5 Control of Microorganisms in Foods

 Principles and methods of preservation

 Physical Methods of Food Preservation- Dehydration, Freezing, Cool Storage, Heat
Treatment (esp.thermobacteriology), Irradiation,
 Biopreservatives esp. Bacteriocins
 Introduction to Hurdle concept and Non Thermal methods

REFERENCES:

1) Frazier William C and Westhoff, Dennis C. Food Microbiology, TMH, New Delhi,
2004
2) Jay, James M. Modern Food Microbiology, CBS Publication, New Delhi, 2000
3) Garbutt, John. Essentials of Food Microbiology, Arnold, London, 1997
4) Pelczar MJ, Chan E.C.S and Krieg, Noel R. Microbiology, 5th Ed., TMH, New
Delhi, 1993
 SEMESTER – III
COURSE 5: FOOD MICROBIOLOGY
Practical Credits: 1 2 hrs/week

1. Identification of fungi in bread, pickles, jam, groundnut etc.

2. Microbiological examination of fresh fruits, vegetables and spices.
3. Microbiological examination of canned foods (acidic and non-acidic foods)
4. Microbiological examination of bottled and aseptically packed beverages
a) water (MPN method for determination of coliform count)
5. Microbiological examination of flour, bread, cakes, sugar and cocoa
confectionery products
6. Microbiological examination of meat, milk and their products
7. Visit to food microbiology lab.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

FOOD MICROBIOLOGY Course – 5 (Semester III)

Semester End Exam (2023-24)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT – I 1 1 2 09 (a&b)

2. UNIT – II 2 2&3 2 10 (a&b)

3. UNIT – III 3 4,5&6 2 11 (a&b)

4. UNIT – IV - - 2 12 (a&b)

5. UNIT – V 2 7&8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE II YEAR: SEMESTER – III
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Inter-relate microbiology with other sciences.

2. Bacterial growth curve.
3. Discuss the significance of spores in food contamination.
4. Write the source of microorganisms in food.
5. Microbial spoilage of food.
6. Spoilage of milk.
7. Bio preservatives.
8. Irradiation.

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) Define microbiology and write the scope of food microbiology.

(or)
(b) Discuss the recent developments in food microbiology.
10 (a) Write about the structure and morphology of yeast.
(or)
(b) Explain various factors affecting the growth of microorganisms in food.
11 (a) Explain in detail about spoilage of canned foods and the causative organisms.
(or)
(b) Discuss the causative organisms responsible for the spoilage of cereals and cereal
products.
12 (a) Discuss recent food-borne outbreaks with suitable examples.
(or)
(b) Discuss various types of foodborne infections.
13 (a) Write about various physical methods of food preservation.
(or)
(b) Discuss about Hurdle technology.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course Code TITLE OF THE COURSE Science and
Technology
FOOD CHEMISTRY Course 6 (Semester- III)
Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre-requisites Basic knowledge of Food Science and Technology

Learning objectives

1. To understand the chemistry of foods - composition of food, role of each

component and their interaction.
2. To understand the functional aspects of food components and to study their role
in foodprocessing.

Course outcomes
Upon completion of the course, the students will be able to
Acquire knowledge on components and functions of cooking.
CO1
CO2 Understand different formations of gels and solutions.

Gain knowledge of foaming agents

CO3
Discover the effects of water activity
CO4
Gain knowledge about biochemical changes in food
CO5

UNIT – I
1. Definitions – Food, nutrients, principle components of foods, functions of foods
2. Classification of foods, properties of foods, physical, chemical, functional and
kineticproperties.

UNIT –II
1. Colloidal system in foods – meaning, types, properties.
2. Sols – meaning, types, properties:
3. Gels – meaning, type, properties, theory of gel formation, factors influencing gel formation.

UNIT – III
1. Emulsion – meaning, types, properties, emulsifying agents, natural and synthetic
emulsifier, functions of emulsifying agent, common food emulsions:
2. Foams – meaning, methods of foam formation, theory of foam formation, properties –
factorsinfluencing foam formation, factors affecting stability of foam, foaming agents –
natural and synthetic.
 UNIT – IV
1. Water –Types of water, hydrogen bonding in water, water and ice properties, functions
ofwater in food.
2. Water activity– definition, measurement and control of water activity, estimation of
moisturein foods.

UNIT – V
Physico-chemical and nutritional changes occurring during food processing treatments:

 Drying and dehydration

 Irradiation
 Freezing
 Canning

References:
1. Food science, Chemistry and Experimental foods by M. Swaminathan.
2. Food Science by Norman.N.Potter.
3. Experimental study of Foods by Griswold R.M.
4. Food Science by Helen Charley.
5. Foundation of Food Preparation by A.G. Peckam.
6. Modern Cookery for teaching and trade, volume I&II ,Thangam Philip.
OrientLongmans Ltd.
7. Food Fun damentals by MacWiliams, John Willy and son‟s, New York.
8. Food Facts & Principles by Shakunthala manay & Shadakhraswamy.
9. Food Science by Srilakshmi , second edition,2002.
 SEMESTER – 3

COURSE 6: FOOD CHEMISTRY

Practical Credits: 1 2hrs/week

1. To study the gelatinization temperature range & percentage sag of various cereal
starches.
2. To study dextrinization properties of various cereals and legumes.
3. To study the development of gluten in various flours.
4. To study the effect of enzymatic browning in fruits and vegetables and
non enzymatic browning, caramelization in various sugars.
5. Determination of P H of foods.
6. Determination of Moisture content in foods.
7. To study pasteurization of milk & fruit juices.
8. Specific gravity of fats and oils.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

FOOD CHEMISTRY Course – 6 (Semester III)

Semester End Exam (2024-25)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT – I 1 1 2 09 (a&b)

2. UNIT – II 1 2 2 10 (a&b)

3. UNIT – III 3 3,4&5 2 11 (a&b)

4. UNIT – IV 2 6&7 2 12 (a&b)

5. UNIT – V 1 8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE II YEAR: SEMESTER – III
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Explain kinetic properties of food.

2. Write about properties and types of sols.
3. Natural emulsifying agents.
4. Foaming agents.
5. Discuss the factors influencing foam formation.
6. Write about the functions of water in food.
7. Discuss water activity in foods.
8. Irradiation and its nutritional changes

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) Define food. Explain the principle components of food.

(or)
(b) Discuss the physical and chemical properties of food.
10 (a) Define colloid. Explain the types and properties of colloids
(or)
(b) Write about the theory of gel formation and the factors influencing it.
11 (a) Write in detail the emulsion and emulsifiers.
(or)
(b) Explain the properties and theory of foam formation.
12 (a) Discuss types of water and hydrogen bonding in water.
(or)
(b) How do you estimate the moisture content of foods?
13 (a) Explain the physico-chemical and nutritional changes that occur during freezing.
(or)
(b) Discuss the changes that take place in food during dehydration.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course Code TITLE OF THE COURSE Science and
Technology
DAIRY TECHNOLOGY Course 7 (Semester- III)
Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre-requisites Basic knowledge of Food Science and Technology

Learning objectives

To study the composition and manufacture of dairy products

Course outcomes
Upon completion of the course, the students will be able to
know the different methods of processing.
CO1
CO2 Know about the processing of byproducts of milk

understand about preservation of milk

CO3
understand the role of microorganisms in the dairy industry
CO4
understand about processing of frozen products.
CO5

UNIT-I Processing of Milk

 Milk Industries in India – Role of operation flood program
 Definition of milk – Source as food composition and nutritive value
 Physical and Chemical Properties of milk
 Processing of milk: Receiving of milk, Platform tests, Filtration and
 Clarification, Standardization
 Pasteurization methods– Sterilization methods,
 Homogenization, Packaging and distribution of milk
 Definition – Standardized milk, Single toned, Double toned milk
 Manufacture and shelf life of Sterilized bottle milk and flavored milk

UNIT-II Cream & Butter

 Cream – cream separation, cream separator,
 Methods of cream separation-
 Factors governing richness of cream, factors governing fat percentage.
 Butter- introduction, composition process involved, cream neutralization, addition of starter
cultures, cream ripening, churning, packing of butter
 Packing- factors influencing churning, over-run in butter,
 Butter defects- their causes and prevention.
UNIT- III Cheese
 Cheese- introduction, history, definition,
 Classification, composition, nutritive value, legal standards.
 Manufacturing of cheddar cheese, their defects and control
 Manufacture of processed cheese their defects and control
 Manufacture of Swiss cheese and their defects and control
 Manufacture of cottage cheese, their defects and control.

UNIT – IV Concentrated & Dehydrated Milk Products

 Condensed milk- history, composition, and types
 Methods of manufacture, vacuum pan condensing, and defects in condensed milk.
 Dried milk (Milk Powder)- history, types, composition of dried milk-
 Methods of manufacture- drum drying, spray drying, freeze-drying,
 Packaging of milk powder- Properties of dry milk- bulk density, solubility, solubility index,
wettability, dispersability-
 Defects in dried milk, Reconstitution- instant milk powder-
 Malted milk beverages like Horlicks, viva, etc.

UNIT- V Ice Cream

 Ice cream – history, definition, classification, composition
 Ingredients sweethearts, stabilizers, flavours, etc-
 Preparation of ice cream, calculation of ice cream mix,
 Pasteurization of milk, homogenization, ageing, freezing, packaging of ice cream-defects and
overrun in ice cream.
 Indigenous milk products: Rabri, kheer, channa, paneer, rasgolla, ghee, khoa, Kalakhand,
shrikhand & lassi
 Methods of preparation of Indigenous milk products & composition.
 Cultured milk products: Dahi / Yoghurt – their composition,
 Changes in constituents during fermentation and flavor development.

REFERENCES

1. Sukumar De, “Outlines of Dairy Technology, Oxford Univ. Press, 1980.

2. Aneja RP, Mathur BN, Chandan RC & Banerjee AK. “ Technology of Indian Milk Products”,
Dairy India Publications, 2002.
3. Rathore NS et.al. “ Fundamentals of Dairy Technology – Theory & Practices”, Himanshu Pub.,
2008.
4. Henderson JL, “Fluid Milk Industry”, AVI Pub.1971.
5. Web BH, Johnson AH & Lford JA, “ Fundamentals of Dairy Chemistry”, 3rd Edition. AVI
Pub.1987
 SEMESTER-III
COURSE 7: DAIRY TECHNOLOGY
Practical Credits: 1 2 hrs/week

1. Determination of pH, Specific gravity in milk

2. Estimation of Fat and Total Solids (TS)
3. Estimation of Solids-Not-Fat (SNF) in milk.
4. Estimation of Protein and Casein in milk.
5. Detection of Adulterants in milk.
6. Detection of Preservatives in milk.
7. Preparation of Milk Products.
8. Quality Evaluation of Milk Products.
9. Cream Separation using Separator
10. Visit to Milk Chilling and Processing Center
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

DAIRY TECHNOLOGY Course – 7 (Semester III)

Semester End Exam (2024-25)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT – I 2 1&2 2 09 (a&b)

2. UNIT – II 1 3 2 10 (a&b)

3. UNIT – III 2 4&5 2 11 (a&b)

4. UNIT – IV 1 6 2 12 (a&b)

5. UNIT – V 2 7&8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE II YEAR: SEMESTER – III
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Explain the physical and chemical properties of milk.

2. What is the homogenization of milk?
3. Write on butter defects their causes and prevention.
4. Nutritive value of cheese.
5. Swiss cheese.
6. Malt based beverages.
7. Role of stabilizers and sweeteners in ice cream.
8. Fermented milk products

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) Explain in brief processing of milk.

(or)
(b) Discuss pasteurization and sterilization of milk.
10 (a) Explain the processing of butter.
(or)
(b) Write about cream separators and the factors governing them.
11 (a) Discuss the manufacture of cheddar cheese.
(or)
(b) Discuss the manufacture of cottage cheese, its defects and ways to control it.
12 (a) What is condensed milk? Explain the types and manufacture of condensed milk.
(or)
(b) Explain different methods of manufacture of milk powders.
13 (a) Discuss the defects in ice cream making.
(or)
(b) Write the preparation of ice cream.
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food
Course TITLE OF THE COURSE Science and
Code Technology
CONFECTIONARY TECHNOLOGY Course 8 (Semester- III)
Teaching Hours Allocated: 48 hrs: 3hr / week (Theory) Credits: 3

Pre- Basic knowledge of Food Science and Technology

requisites
Learning objectives

To understand composition and manufacture of various confections

Course outcomes
Upon completion of the course, the students will be able to
gain knowledge about the status of confectionery industries & information about sugar.
CO1
CO2 learn about the various ingredients used in confectionery products.

learn the manufacturing methods of chocolates.

CO3
study the technology & ingredients involved in the production of jams & jellies.
CO4
understand the causes of cereal bars.
CO5

UNIT –I
Status of confectionery industries in India – Types of sugar: granulated, Caster, Icing, Liquid
sugars, Brown Sugars, Molasses, and microcrystalline sugars. Composition of sugars- Properties
of sugar and sugar solutions – Glucose syrups and refined glucose syrups in sugar confectionery
manufacture.

UNIT –II
Oils and Fats – uses in confectionery items, Milk and related products, Composition of milk and
functional properties of its major components, Application of milk and milk-based ingredients.
Colours – Factors influencing choice – natural and synthetic colours. Flavoring - Natural and
Artificial – Flavor Strength, factors affecting the stability of flavouring compounds. General
technical aspects of industrial sugar confectionery manufacture, Compositional effects, change of
state, evaporation, sweetness and taste.

UNIT – III
Manufacture of hard-boiled sweets: ingredients, Prevention of recrystallization and stickiness,
Manufacturing methods of toffee and fudge, Product types: Caramel, toffee and fudge: -
Ingredients, Structure of toffee, formulation, processing, toffee stability. Cocoa beans, cocoa fruit,
pulp. Cocoa chocolate and related products: Sequence of processes, Chocolate recipes, Cocoa
powder, mixing, refining and conching, tempering of chocolates.
UNIT-IV
Gums and Jellies: Technology and Chemistry of hydrocolloids, Hydrocolloid pretreatment
process, Liquor preparation, shaping, drying, finishing treatment, re-work, common faults, causes
and cures. Liquorices paste, cream paste and aerated confectionery, Ingredients of liquorices paste
and manufacture, ingredients of cream paste, Manufacture and extrusion of cream paste.
Liquorices all shorts, aerated confectionery, Methods of aeration – Marshmallow – Nougat.

UNIT – V
Tablets, Lozenges and Sugar panning: Tablets granulation, ingredients compression, lozenges,
Sugar panning, hard panning soft panning, polishing. Additional panning techniques. Chewing
gums technology: Gum base, sugar, flavors, humectants, Fruit acids, sugar-free chewing gum
ingredients, formulation Chewing gum mixing, count line components, Manufacturing of count-
lines, Cereal bars.

REFERENCES

1. Sugar Confectionery Manufacture E.B. Jackson, 2nd edition, 1995 Blackie Academic and
Professional, Glasgow.
2. Sugar Confectionery and Chocolate Manufacture: R.Lees 197 Leonard Hill Books,
International Text Book Company Limited.
3. Meade-Chen Cae Sugar Handbook:Chen, J C PO,11th edition,1985 John Wiley and Sons,
New York
4. Sugar Technology for Students Lionnet, G R E, 1999 Lang Fred, Durban, S.Africa
 SEMESTER-III
COURSE 8: CONFECTIONERY TECHNOLOGY
Practical Credits: 1 2 hrs/week

1. Analysis of sucrose (Liquid and sugar Crystals)

2. Analysis of confectionery products
3. Handling of processing equipment in sugar confectionery
4. Preparation of Hard boiled sweets
5. Preparation of Chocolate syrup and moulded chocolates
6. Preparation of Fudge
7. Preparation of fondant
8. Preparation of marshmallow
9. Study of working principles of Evaporator,
10. Study of working principles of Crystallizer and Centrifugal machines
11. Visit to the Sugar Confectionary Industry.
12. Cost benefit analysis of Confectionery industry
 KRISHNA UNIVERSITY
Program & Semester
B.Sc. Honors Food Science and
Course Code TITLE OF THE COURSE Technology

CONFECTIONERY TECHNOLOGY Course – 8 (Semester III)

Semester End Exam (2024-25)

Time: 3 Hrs Marks: 70
Blue Print of Question Paper

BLUE PRINT

Sl. UNIT Short Answer Question Essay Question

No. Questions questions Numbers
Numbers
(4m) (10 M)

1. UNIT – I 2 1&2 2 09 (a&b)

2. UNIT – II 2 3&4 2 10 (a&b)

3. UNIT – III 1 5 2 11 (a&b)

4. UNIT – IV 1 6 2 12 (a&b)

5. UNIT – V 2 7&8 2 13 (a&b)

Total 08 08 10 10
questions

Total Marks: 70M

The students have to answer from
(i). Section A - only 5 questions out of 08 questions-5×4=20M
(ii) Section B – All the questions. -5×10=50M
 KRISHNA UNIVERSITY
MACHILIPATNAM
DEGREE II YEAR: SEMESTER – III
Subject: Food Science and Technology

Time: 3 Hours MODEL QUESTION PAPER Max. Marks: 70

SECTION- A

Answer any FIVE of the following Questions: 5 x 4 = 20 Marks

Each question carries 4 marks

1. Explain types of icing.

2. Write about the properties of sugar in confectionery manufacture.
3. Discuss the functional properties of milk in confectionery.
4. What are the uses of fats and oils in confectionery?
5. How do you prevent recrystallization and stickiness of toffee?
6. What are the common faults of jellies and cures?
7. Countlines in confectionery.
8. Explain sugar panning in confectionery.

SECTION- B
Answer the following Questions: 5×10= 50 Marks
Each question carries 10 Marks

9 (a) Discuss different types of sugars.

(or)
(b) Discuss the current status of the confectionery industry in India.
10 (a) Discuss the role of colouring and flavouring agents in confectionery.
(or)
(b) Write a detailed note on industrial sugar confectionery manufacture.
11 (a) Write the flow chart for chocolate manufacture and discuss the critical steps in
chocolate manufacturing.
(or)
(b) Discuss the manufacture of crystalline sugar confectionery.
12 (a) Discuss aerated confectionery and methods of aeration.
(or)
(b) Write on the manufacture of gums.
13 (a) Explain the manufacture of cereal bars.
(or)
(b) What is the role of different ingredients in chewing gum manufacture.