KHALSA COLLEGE AMRITSAR

-An Autonomous College

Affiliated to Guru Nanak Dev University, Amritsar.

Session: 2017-18

Syllabus : M.Sc. Food Science & Technology

Post-Graduate Department of Food Science & Technology

 M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER –I - IV

ORDINANCES FOR MASTER OF FOOD SCIENCE & TECHNOLOGY 2 YEAR DEGREE

PROGRAMME IN THE DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY

1. Duration:
The duration of the course shall be four semester after graduation.

2. Eligibility
A candidate who has passed any one of the following examination is eligible for admission in M.Sc. Food Science
& Technology Course
1. Bachelor in Food Science & Technology (Honours)
2. B.Sc. Agriculture (Honours)
3. B.Sc. Food Science & Quality Control
4. B.Sc. Medical
5. B.Sc. Non-Medical
5. B.Sc. Clinical Nutrition
6. B.Sc. Home Science
With 50% marks or any equivalent examination recognized by UGC
3. Scheme of Instructions-Examination
For each examination, every student admitted to the courses under the semester system must be on the rolls of the
institution, and shall send his/her admission form and fees for the examination through the Principal/Head of the
Institution, accompanied by the following certificates.
a) Of having attended at least 75% of the total number of lectures delivered in each theory and practical course
separately. Deficiency in lectures may be condoned as per college/university rules. If in particular semester, a
student falls short of attendance in a maximum of two courses, he/she would be permitted to appear in the
semester examination of the papers in which he/she fulfill the attendance requirements. The course/s in which the
student does not fulfill the minimum attendance requirements, he/she shall not be permitted to appear in the
semester examination of such course/s, and shall be declared as having failed in such course/s. A student who is
falling short of attendance in maximum two courses, he/she shall be required to attend the minimum number of
lectures which were falling short, during next year when the course/s is/are offered.
b) Of having good moral character
c) The syllabi, courses of reading and regulations for the courses shall be notified by the college/university from time
to time, and shall be deemed to constitute an integral part of ordinances. Course evaluation under the semester
system of evaluation shall be done on marks basis. If a course has both the theory and practical components, the
student will be required to pass both the components, separately. However, if the student fails in theory, but is
passing in practical examination of that course, he/she will be required to clear the theory paper only, and vice-
versa.
d) Carry on system for semester examinations.
Courses having four semester duration:
a. There shall be no condition for promoting a student from first semester to second semester.
b.However, the student shall be promoted to third semester only if he/she has passed at least 50% courses/papers
of the first two semesters.
c. There shall be no condition for promoting a student from third semester to fourth semester
d. In case a student fails to pass all the courses/papers within a period of four semesters (Two Years), he/she shall
be given four consecutive semesters (Two Year) more to pass.
Note 1: No special chance or exemption shall be allowed beyond what is stated in the above Ordinances.
Note 2: Failing students shall appear in the examination in the regular semester examinations next year i.e.
reappear of examination for an odd semester shall be conducted along with the next odd semester, and even
semester along with the next even semester and there shall be no special supplementary examinations.
Note 3: If 50% of the courses/papers required to pass involve a fraction, the fraction of the course/paper will be
treated as a full course. For example, if in a year there are 13 courses in two semesters, the candidate will be
required to pass minimum of 7 courses/papers.
e) The pass marks for a course (paper) shall be 40% at Post Graduate Degree level. Pass marks in aggregate
for all the courses shall be 40%. Re-evaluation shall be allowed as per college/university rules.
If a candidate obtains less than 40% marks in aggregate at the end of final semester/year of his/her course but is
pass in all individual papers, the result of such a candidate shall be declared as ‘fail’, and he/she shall be required
to improve his/her score in one or more papers in any of the semesters/year so as to obtain a minimum of 40%
marks in aggregate to pass the examination excluding internal assessment. The internal assessment of 20% of total
marks in a subject as mentioned in the course structure shall be based on the overall performance in studies as per
college rules.
All the examinations shall be conducted by a board of examiners to be appointed by the recommendation of Board
of Studies.
Except for languages the instructions for the paper setters would be as under:
i) Question paper should strictly be according to the syllabus.
ii) The language should be simple and straight.
iii) Not more than one question should be based on one topic.
iv) The question should cover the whole syllabus and questions should be evenly distributed.
v) The examiner will set eight questions covering the whole syllabus out of which a student will be required to
attempt five questions.
vi) The answer books will be evaluated by the examiners in each paper. In case external examiner is not available.
The practical examination shall be held and shall be valid even if the external examiner fails to turn up after
confirming appointment. A substitute may then be appointed by chairman board of studies/Principal/Head of the
department. Each question paper for practical examination shall be set with the mutual consent of Internal and
external examiner on the spot.
viii) There will be practical in plant training of 4 weeks after 2nd semester in the summer vacations.
ix) Master’s seminar will be evaluated by an internal examiners deputed by Head of the department / Chairman
board of Studies
f) The medium of instructions shall be English.
g) Grace marks shall be given at the rate of one percent of the total aggregate marks of the University
examination in each semester. A candidate may avail grace marks either in aggregate or in one or more papers as
may be to his advantage. Grace marks shall, however, be given for passing, for earning reappear or for earning
higher division and not for passing the examination with distinction.
h) Maximum time will be allowed to pass a course is given below

Course duration Maximum time to complete a degree

Two years Four years

i) The candidate shall be treated to be failing in the course offered in the semester in which he has not sought
admission/dropped the semester and such course/papers in which the candidate has failed shall be taken into
account while deciding the promotion of the candidate in subsequent semesters as per the condition. The
candidate shall be required to seek admission into the second semester examination as a regular candidate at the
end of the prescribed duration of the course, but within the maximum time allowed to pass a course as given under
para (h) of the ordinances, provided that he fulfills all other requirements under the prevailing ordinances. Regular
students admitted to a course shall register/enroll themselves with the university/college in the very first semester
of their admission and pay prescribed fee to the college/university. Direct admission to second semester is not
allowed. The same rule shall apply to private and capacity enhancement programme students.
The above shall also apply to all such courses in which admission to a college as a prerequisite as a regular
student.
The above provision is extended to all the Post Graduate Courses. This provision shall also be extended for
subsequent semesters.
5. Assignments
 In courses involving report/dissertation/thesis/case study/status report/training reports/term report or any other
such assignment, the candidate shall be required to submit any such assignment, required in the partial fulfillment
of the degree, by the 31th July of the last semester of the course, in which he/she is registered. The Principal/ Head
of Department may, however, give an extension of one month after this date i.e. up to 31st August with fine as per
college rules. In case the candidate fails to submit such an assignments at the end of this period of extension,
he/she shall be awarded an ‘Incomplete grade (I)’ for this course and shall not be considered for any merit
position/medal/award of the College/ university. Students getting ‘I grade’ shall have to seek admission to the
next semester and shall have to pay fees and other funds as per the College/university rules. Assignments
/dissertation/Thesis shall be evaluated by an examiner deputed by Head of department / Chairman board of
Studies/Principal of the college.
6. Discipline
Each student shall be under the control and discipline of the concerned institution. In case of any misconduct
on the part of a student, the institution shall have a power to take disciplinary action against the defaulter, to the
extent of cancellation of admission of the defaulting student from the rolls of the institution.
7. Result-Division-Degree
The successful candidates shall be classified into the following divisions:

a) First Division with distinction-Those who obtain 75% or more marks at the end of their course.
b) First Division-Those who obtain 60% or more marks at the end of their course.
c) Second Division- Those who obtain 50% or more marks, but less than 60% marks at the end of their course.
d) Third Division- Those who obtain 40% or more marks, but less than 50% marks at the end of their course.
The successful candidate shall be awarded the degree in the subject of his/her study indicating the divisions
obtained on the basis of the result of all the semester examinations. A student who does not complete the
programme of study within the minimum duration of the course of his/her study, or fails in any course, shall not
be eligible for any merit position/medal/award of the College/university.
 M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER –I - IV

INDEX
Sr Marks
Code Subject Page No.
No. Theory Practical Internal Total
SEMESTER-I
Principles of Food Processing &
1 MFT - 101 50 30 20 100 01
Preservation
2 MFT - 102 Food Microbiology 50 30 20 100 02
Dairy Technology-I ( Fluid Milk
3 MFT - 103 50 30 20 100 03
Processing )
4 MFT - 104 Technology of Cereal Processing 50 30 20 100 04
Technology of Fruits & Vegetable
5 MFT - 105 50 30 20 100 05
Processing
SEMESTER-II
6 MFT - 201 Food Chemistry 50 30 20 100 06
Dairy Technology-II
7 MFT - 202 50 30 20 100 07
(Milk Products Processing )
Technology of Legumes &
8 MFT - 203 50 30 20 100 08
Oilseeds
Technology of Egg & Poultry
9 MFT - 204 50 30 20 100 09
Processing
10 MFT - 205 Food Engineering-I 50 30 20 100 10
11 MFT - 206 In Plant Training - - - - 11
SEMESTER-III
12 MFT - 301 Food Packaging Technology 50 30 20 100 12
13 MFT - 302 Food Engineering-II 50 30 20 100 13
Technology of Fish & Meat
14 MFT - 303 50 30 20 100 14
Processing
15 MFT - 304 Applied Research Methodology 50 30 20 100 15
16 MFT - 305 Master’s Seminar 100 - - 100 16
SEMESTER-IV
Food Quality Assurance &
17 MFT - 401 50 30 20 100 17
Management
Industrial Microbiology &
18 MFT - 402 50 30 20 100 18
Fermented Foods
19 MFT - 403 Advances in Food Nutrition 50 30 20 100 19
Application of Enzymes in Food
20 MFT-404 50 30 20 100 20
Industry
21 MFT - 405 M. Sc. Dissertation - - - 100 21
 M.Sc. Food Science and Technology

SEMESTER-I

Course
Course Title Credits Marks
Code
Total Internal
Theory Practical Theory Practical Total
Credits Assessment
Principles of Food
MFT 101 Processing and 3 4 7 50 30 20 100
Preservation
MFT 102 Food Microbiology 3 4 7 50 30 20 100
Dairy Technology–I
MFT 103 (Fluid Milk 3 4 7 50 30 20 100
Processing)
Technology of Cereal
MFT 104 3 4 7 50 30 20 100
Processing
Technology of fruits
MFT 105 and vegetable 3 4 7 50 30 20 100
processing
Total 15 20 35 250 150 100 500

SEMESTER-II

Course
Course Title Credits Total Marks
Code
Total Internal
Theory Practical Theory Practical Total
Credits Assessment
MFT 201 Food Chemistry 3 4 7 50 30 20 100
Dairy Technology –II
MFT 202 (Milk Products 3 4 7 50 30 20 100
Processing)
Technology of
MFT 203 Legumes & Oilseeds 3 4 7 50 30 20 100
Processing
Technology of Egg &
MFT 204 3 4 7 50 30 20 100
Poultry Processing
MFT 205 Food Engineering-I 3 4 7 50 30 20 100
Total 15 20 35 250 150 100 500

MFT – 206 In-plant Training of 4 weeks duration in Food Processing Industry after the completion
of 2nd Semester. Satisfactory/Non-Satisfactory
 M.Sc. Food Science and Technology

SEMESTER-III

Course
Course Title Credits Marks
Code
Total Internal
Theory Practical Theory Practical Total
Credits Assessment
Food Packaging
MFT 301 3 4 7 50 30 20 100
Technology
Food
MFT 302 3 4 7 50 30 20 100
Engineering-II
Technology Fish
MFT 303 & Meat 3 4 7 50 30 20 100
Processing
Applied Research
MFT 304 3 4 7 50 30 20 100
Methodology
MFT 305 Master’s Seminar - 4 4 - 100 - 100
Total 12 20 32 200 220 80 500

SEMESTER-IV

Course
Course Title Credits Marks
Code
Total Internal
Theory Practical Theory Practical Total
Credits Assessment
Food Quality
MFT 401 Assurance & 3 4 7 50 30 20 100
Management
Industrial
microbiology
MFT 402 3 4 7 50 30 20 100
and fermented
foods
Advances in
MFT 403 3 4 7 50 30 20 100
Food Nutrition
Application of
MFT 404 Enzymes in Food 3 4 7 50 30 20 100
Industry
M.Sc.
MFT405 - 4 4 100 - - 100
Dissertation
Total 12 20 32 400 120 80 500
 Page No. 01

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -I

(MFT-101 PRINCIPLES OF FOOD PROCESSING & PRESERVATION)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the spot.

Theory:

UNIT-I
Principles of Preservation methods, Microbial, Physical, and chemical preservation of foods.
Food preservation by low-temp: Refrigeration, changes in food during refrigeration storage; freezing, types of
freezer, freezing process, thawing, changes in Food during freezing; and freeze-drying.

UNIT-II
Preservation and processing methods by high temp: Blanching, canning, pasteurization, sterilization, extrusion
cooking; Drying, Types of dryers, Dehydration effect in foods.
Non-thermal preservation: Microwave processing, ionizing irradiation, membrane technology, Aseptic processing,
Intermediate Moisture Foods: Principles, Characteristics, Advantages, and Problems in developing new IM foods.

UNIT-III
Recent methods in food preservation: Pulse electric field technology, Infrared, High Pressure, Ohmic heating,
Hurdle technology.

Practicals:
 Determination of thermal inactivation time of enzymes.
 Adequacy of blanching
 Dehydration of foods.
 Preservation of food products by low temperature.
 Preservation of food products by concentration method.
 Use of chemicals in preservation of foods.
 Cut out examination of canned foods.
 Visit to a food processing plant.

Suggested Readings
Arsdel W.B., Copley, M.J. and Morgen, A.I. 1973. Food Dehydration, 2nd Edn. (2 vol.
Set). AVI, Westport.
Bender, A.E. 1978. Food Processing and Nutrition. Academic Press, London.
Fellows, P. and Ellis H. 1990. Food Processing Technology: Principles and Practice, NY.
Potter, N.N. 1978. Food Science. 3rd Ed. AVI, Westport.

(Signature)
 Page No. 02

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -I

(MFT-102 FOOD MICROBIOLOGY)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
Introduction, Bacteria, yeasts and molds important in foods, food viruses, extrinsic and intrinsic factors affecting
growth of microorganisms in foods
Growth and Destruction of Microorganisms: Physical and chemical factors affecting the destruction of
microorganisms, TDT, Z, F, D values.

UNIT-II
Microorganism in Natural Products and Their Control: Microbiology of milk and milk products, cereals and
cereal products; meat and meat products, fruits and vegetables, fish or fish products: poultry and eggs; sugars and
syrups, spices and salt, canned foods.

UNIT-III
Food infections, food intoxications, mycotoxins, non-bacterial food poisoning.
Food plant sanitation. Methods of detection of microorganisms in foods. Concept of HACCP

Practicals:
 To study the spoilage of microorganisms present in spoiled Bread, Dry Milk, Raw Milk, Condensed Milk,
Jam, Butter, Cheese etc.
 The enumeration and identification of micro flora involved in spoilage through SPC and
 microscopic method.
 To study microbiological quality of raw milk, pasteurized milk and dry milk.
 To compare the percentage acidity of milk and curd.
 To check the quality of pasteurization by phosphate test.
 To determine to ascorbic acid content of given food material by 2, 6-dichlorophenol indophenol method.
Suggested Readings:
1. Banwart, G.J. 1989, Basic Good Microbiology. 2nd Edition. Van Nostrand Reinnold.
2. Frazier, W.C. and Westener, D.C., 1988. Food Microbiology. 4th edition. McGraw Hill
Inc., New York.
3. Jay, J.M., 1986. Modern Food Microbiology 3rd Edition, Van Nostrand Reinhold.

(Signature)
 Page No. 03

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -I

(MFT-103 DAIRY TECHNOLOGY-I (Fluid Milk Processing)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the spot.

UNIT-I
Milk: Present status of milk production and availability in India and Abroad, sources of milk, Definition,
Composition of milk of various species, important characteristics of major constituents of milk viz. milk fat, milk
proteins, lactose and minerals. Minor constituents of milk. Factors affecting the quality and quantity of milk
produced by milk animals. Physical, chemical and Nutritive properties of milk.

Market Milk : Brief introduction to Standard milk, Toned milk, Double toned milk, Flavoured
milk, Vitamin enriched milk, Reconstituted milk and recombined milk. Legal and ISI standards
of milk. Adulterations of milk and its detection. Common preservatives used in milk and their
detection. Collection, transportation and distribution of milk. Clean milk production.

UNIT-II
Milk Processing : Processes of straining, Filtration and clarification.
Standardization : Definition of standardization, purpose and uses of standardization process.
Use of Pearson’s square method to solve the standardization problems in dairy industry.
Homogenization : Definition, Effect of homogenization on milk. Uses of homogenization.
Checking the effectiveness of homogenization.

UNIT-III
Pasteurization : Definition, purposes and objects of pasteurization – LTLT and HTST processes
of pasteurization.
Sterilization: Definition, Method for manufacturing of sterilized flavoured milk. UHT process.

Practicals:
 Sampling equipment and sampling of milk. Different types of milk samples.
 Platform tests (Acidity, COB and Alcohol test).
 Organoleptic Tests: (Physical examination of milk).
 Determination of milk fat percentage by Gerber’s method.
 Determination of specific gravity by lactometer.
 Determination of SNF percentage and TS percentage of milk with lactometer.
 Detection of common adulterants and preservatives of milk.
 Reporting on the suitability of milk for heat processing.
 Reporting on the quality of given sample of milk.
 Visit to milk processing plants.
 Visit to N.D.R.I Karnal.
Suggested Readings:
Outlines of Dairy Technology by Sukumar De,1980, Oxford University Press, New Delhi.
Milk & Milk Products by Eckles,CH, Combs WB, Macy H, 1997, McGraw Hill Book, New Delhi
Principles of Dairy Processing by Warner JN,1976, Wiley Science Publishers USA.

(Signature)
 Page No. 04

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -I

(MFT-104 TECHNOLOGY OF CEREAL PROCESSING)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
General introduction to cereals, Structure and nutrient distribution in cereals.
Wheat: wheat types, milling of wheat, quality of flour and flour treatments, Technology of bread, biscuits, cakes,
durum wheat, extruded products (pasta and noodles).

UNIT-II
Rice: Rice milling, milling machines, effect of different factors on milling yield and rice quality parboiling of rice
and its nutritional advantages, Rice bran oil, Rice products- quick cooking rice, infant foods, puffed rice, rice
flakes.

UNIT-III
Corn: wet milling and dry milling, corn flakes, corn starch and its hydrolyzed syrups.

Oats: Milling of Oat, Preparation of oat flakes, porridge (dalia) and oat meal.

Practicals:
 Milling of wheat, Physico–chemical testing of wheat and rice.
 Parboiling and evaluation of quality of parboiled rice.
 Evaluation of cooking quality of rice.
 Determination of gluten
 Preparation of chapattis
 Determination of crude fiber, ash, protein and fat
 Determination of FFA of wheat flour
 Baking of bread, cookies and cakes.
 Visit to wheat and rice processing plants.

Suggested Readings
Wheat Chemistry and Technology by Yashajahu Pomeranz & F.H. Websten
Oats Chemistry and Technology by F.H. Websten
Corn Chemistry and Technology by S.A. Watsan and P.E. Ramsat
Rice Chemistry and Technology by B.O. Juliano

(Signature)
 Page No. 05

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -I

(MFT-105 TECHNOLOGY OF FRUITS & VEGETABLE PROCESSING)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the spot.

Theory
UNIT-I
Post-harvest physiological and biochemical changes in fruits and vegetables; ripening of climacteric and non-
climacteric fruits.
Principles and methods of fruits and vegetables preservation, Desirable characteristics of fruits & vegetables for
processing. Preparing fruits & vegetables for processing, washing, sorting, grading, peeling, blanching, cutting, de-
stoning and pitting. Canning & Bottling of fruits & vegetables products.
UNIT-II
Definition, Formulation, Preparation & FPO standards of Fruit juices , Method of juice extraction, Equipment,
preservation and clarification. Squashes & Cordials, Fruit syrups, Nectar. Fruit juice concentrates. Jams, jellies &
Marmalades. Fermented and non-fermented pickles, Tomato Juice, Tomato Puree, Paste, Chutney, Sauce, Soup &
Ketchup. Preserves and candied products.
UNIT-III
Freezing: General Methods of Freezing of Fruits & Vegetables: their Packaging & Storage. Dehydration of Fruits
& Vegetables.
Practicals:
 Preparation of fruit and vegetable juices.
 Concentration of fruit and vegetable juices
 Preparation of squashes, RTS
 Preparation of Jams, Jellies, Marmalades.
 Preserve & Candied Fruit
 Preparation of potato chips.
 Preparation of pickles
 Preparation of tomato puree, paste & ketchup.
 Dehydration and sun drying of fruits & vegetables.
 Visit to canning industry

Suggested Readings
Preservation of Fruits and Vegetables–Girdhari Lal, Siddhapa and Tondon, ICAR,New Delhi.
Hand Book of Analysis and Quality Control of Fruits & Vegetable Products–S. Ranganna
Tata McGraw Hill, New Delhi.
Commercial Vegetable Processing–Wood Roof & Lue.

(Signature)
 Page No. 06

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-201 FOOD CHEMISTRY)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
Definition and importance; major food constituents and their physico-chemical properties; role of water
in food. Water activity
Carbohydrates-chemical reactions, functional properties of sugars and polysaccharides in foods.
Important carbohydrates and their applications in foods.
UNIT-II
Protein and amino acids: structure, classifications, sources, denaturation and functional
properties of proteins.
Lipids: classification, and use of lipids in foods, physical and chemical properties, effects of processing
on functional properties. Oxidative and hydrolytic rancidity, reversion, Tests to check purity of fats and
oils.
UNIT-III
Vitamins and Minerals: Different types and their effect of processing on vitamins and minerals.
Deficiency diseases.

Practicals:
 Preparation and standardization of solution.
 Moisture content by Drying method and Moisture meters
 Total ash, acid soluble and insoluble ash.
 Protein content by Biuret method/ Lowry’s method and Kjeldhal method
 Estimation of reducing & non–reducing sugars, total sugars.
 Lipid estimation by Soxhlet method, Peroxide value and Free fatty acid.

Suggested Readings
Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science, 3rd Ed. Pergamon
Press, New York.
Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel
Dekker, New York.
Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd., New Delhi.

(Signature)
 Page No. 07

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-202 DAIRY TECHNOLOGY-II (Milk Products Processing)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:

UNIT-I
Cream: Different types of cream, composition, production methods. Factors affecting the
richness of cream produced by cream separator. Care of cream separator. Selection of site for
setting up creamery. Neutralization and ripening of cream.
Butter: Types of butter, composition. Preparation of butter. Defects of butter – their possible causes and
remedies.
Factors affecting the churnability of cream. Churning theories.
Cheese: Classification of cheese. Preparation methods of cheddar cheese. Quality of milk for cheese
making.

UNIT-II
Condensed and evaporated milk: Definition, composition & standards. Condensing operations.
Dried milk products: Introduction, objects of production, standards and composition.
Preparation of dried milk and milk powder by roller and spray drying methods. Packaging and
storage. Malted milk powders and infant milk food.
Ice Cream: Different types of ice creams and their composition. Ingredients used and their
role in processing. Manufacturing process. Defects in ice-cream, their possible causes and remedies.

UNIT-III
Ghee : Preparation of ghee from cream and from butter, advantages and disadvantages of both methods.
Pre-stratification method of ghee preparation. Legal standards, Granularity in ghee.
Khoa: Manufacturing of khoa, Physico-chemical changes in milk on its conversion into khoa, shelf life
and average composition of khoa.
Paneer and Channa : Manufacturing method of paneer, Legal standards and shelf life of paneer.
Preparation of channa and its difference from that of paneer.
Miscellaneous dairy products : Brief introduction to Kulfi, Srikhand, Lassi and Rabri.
BIS and legal standards of milk and milk products.

(Signature)
 M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-202 DAIRY TECHNOLOGY-II (Milk Products Processing)

Practicals:
 Preparation of flavoured milk.
 Cream separation, neutralization and ripening.
 Preparation of Butter.
 Preparation of Khoa.
 Preparation of Paneer and Channa.
 Preparation of common varieties of ice-cream.
 Quality evaluation of milk and milk products.
 Visit to different milk plants to learn about milk condensing and drying operations.
 Visit N.D.R.I., Karnal.

Suggested Readings
Outlines of Dairy Technology by Sukumar De,1980, Oxford University Press, UK
Milk & Milk Products by Eckles Combs , Henery C, and Willes C, 1997,Tata McGraw Hill
Publishers, USA.
Principles of Dairy Processing by Warner JN, 1976, Wiley Science Publishers, USA.
Technology of Indian Milk Products byAnya RP, Mathur BN, Chandan RC and Banerjee
AK, 2002.. Dairy India Publ.

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 Page No. 08

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-203 TECHNOLOGY OF LEGUMES AND OILSEEDS)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

THEORY:
UNIT-I
Structure and composition of legumes. Dal milling and processing of pulses, cooking methods, utilization of
legumes, anti-nutritional factors in legumes and methods of removal.
Soybean Processing, Soy products- Technology of soymilk, tofu, soy protein concentrate and isolates.
UNIT-II
Oilseeds– composition, oil extraction with expellers, solvent extraction processes, purification of crude oil and
hydrogenation, interesterification and refining processes for oil.
UNIT-III
Nutritional importance of oils and fats. Quality assessment tests for fats and oils. Manufacture of margarine &
mayonnaise.

Practicals:

 Preparation of soya milk/tofu.

 Experimental expeller processing and solvent extraction of oil seeds.
 Quality evaluation of oil extracted from oilseeds.
 Experimental Milling of Legumes.
 Separation and evaluation of starch and protein from different legumes.
 Cooking quality, textural evaluation and physico–chemical testing of legumes.
 Preparation of edible flours, protein concentrates and isolates.
 Determination of trypsin inhibitors.
 Visit to Legume & Oil seeds processing plants.

Suggested Readings
Chakrabarty MM. 2003. Chemistry and Technology of Oils and Fats. Prentice Hall
Hamilton RJ & Bhati A. 1980. Fats and Oils - Chemistry and Technology. App. Sci. Publ.
Kay DE. 1979. Food Legumes. Tropical Products Institute.
Mathews RH. 1989. Legumes Chemistry, Technology and Human Nutrition. Marcel Dekker.
Salunkhe DK.1992. World Oilseeds: Chemistry, Technology and Utilization. VNR.
Swern D. 1964. Bailey’s Industrial Oil and Fat Products. Inter Sci. Publ.

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 Page No. 09

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-204 TECHNOLOGY OF EGG & POULTRY PROCESSING)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20
Instructions for the Paper Setters:
Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
Eggs: Structure and composition of eggs. Functional properties of eggs. Nutritive value of eggs.
Interior qualities - Evaluation, quality troubleshooters in eggs, Egg grading.
Spoilage of eggs. Preservation of eggs. Handling, packaging, storage and transportation of eggs.
Freezing of eggs. Dehydration of eggs - Egg powders, egg foams, factors influencing foaming.

UNIT-II
Poultry: Types, factors affecting quality, chemical composition and nutritive value of poultry meat. Slaughtering
and dressing of poultry. Rigor mortis and Meat tenderization.

UNIT-III
Grading and packaging of poultry meat, storage, transportation of poultry meat. Preservation of poultry meat by
different methods. Refrigeration of poultry meat, Waste Utilization of poultry industry by–products. Layout and
design of poultry processing Industry.

Practicals:
 Determination of Egg components.
 Determination of proximate composition of eggs.
 Grading and quality evaluation of eggs.
 Effect of high temperature on coagulation time of egg contents.
 Preservation of eggs.
 Determination of egg density.
 Preparation of egg products, boiled, fried, poached, scrambled, omellette.
 Slaughtering and dressing of poultry.
 To make retail cuts of dressed chicken and calculating % yields.
 Preparation of chicken pickle
 Preparation of chicken patties.
 Visit to poultry processing industry

Suggested Readings:
Egg Science & Technology by Staddelman
Poultry Products Technology by G.J. Mountney

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 Page No. 10

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-205 FOOD ENGINEERING-I)
Time: 3 Hours Max. Marks: 100
Theory Marks: 50
Practical Marks: 30
Internal assessment: 20
Instructions for the Paper Setters:
Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.
Theory
UNIT-I: Basics of Food Engineering
 Units and Dimensions: Fundamental and derived units, system of measurement, brief introduction to
dimensions, Application of mathematical techniques in process calculation.
 Material and Energy Balance Calculations: General principles, process calculations and application in
food processing operations.
 Material Handling Equipments: Introduction, Types of conveyors, Working operation, principle, and
application in food industry.
UNIT-II: Fluid Flow and Pumps:
 Fluid Flow: Properties and classification of fluid, Concept of viscosity and its measurement-Capillary tube
and rotational viscometer, Newtonian and non Newtonian fluids, Reynold’s number, equation of
continuity, Bernoulli’s theorem, Poiseuille’s equation, flow measuring devices-Pitot tube, Venturimeter,
orifice meter, Rheology of foods and application of rheological models.
 Pumps: Liquid Transport system, Selection criteria of pipes for processing plants, types of pumps.
UNIT-III Principles of Heat and Mass Transfer
 Heat Transfer: Steady and unsteady heat transfer. Conductive heat transfer-Fourier’s law, thermal
conductivity, conduction through rectangular slab, hollow cylinder, spherical shell, composite rectangular
wall (series), and composite cylinder. Convective heat transfer-convective heat transfer coefficient, free
and forced convection, overall heat transfer coefficient. Types of Heat exchangers.
 Mass Transfer: Basic concepts of analogy between heat, mass and momentum transfer, Fick’s Law of
diffusion, interphase mass transfer, Convective mass transfer coefficient, Basic mass transfer equations
for molecular diffusion in solids, liquids and gases
 Psychrometery: Properties of dry air, water vapor and water vapor mixture, psychrometric chart and its
application
Practicals:
 Design calculations of of belt conveyor, bucket elevator and screw conveyor.
 Calculation of Reynold’s Number.
 To calculate coefficient of discharge using venturimeter.
 To calculate coefficient of discharge using orificemeter.
 To check the performance of pump using given fluid.
 Study of psychrometrics-use and application.
 Determination of heat transfer coefficient in free and forced convection.
 Study of boiling point elevation.
 Determination of thermal conductivity of food materials.
Suggested Readings:
Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
McCabe WL & and Smith JC. 1971. Fundamental of Food Engineering. AVI Publ.
Singh RP & Heldman DR. 2013. Introduction to Food Engineering, 5th edition.

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 Page No. 11

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -II

(MFT-206 IN PLANT TRAINING)

Time: 4 Weeks

In-plant Training of 4 weeks duration in Food Processing Industry after the

completion of 2nd Semester.

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 Page No. 12

M. Sc. FOOD SCIENCE & TECHNOLOGY- SEMESTER -III

(MFT-301 FOOD PACKAGING TECHNOLOGY)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt
any five questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners
at the spot.

Theory
UNIT-I
Definitions, objectives and functions of packaging and packaging materials. Packaging requirements and
selection of packaging materials.

Types of packaging materials:

Paper: pulping, fibrillation and beating, types of papers and their testing methods.
Glass: composition, properties, types of closures, methods of bottle making.
Metals: Tinplate containers, tinning process, components of tinplate, tin free steel (TFS), types of cans,
aluminum containers, lacquers.
Plastics: Types of plastic films, laminated plastic materials, co-extrusion, edible films, biodegradable
plastics.

UNIT-II
Properties of materials such as tensile strength, bursting strength, tearing resistance, puncture resistance,
impact strength; tear strength, their methods of testing and evaluation.
Barrier properties of packaging materials: Theory of permeability, factors affecting permeability,
permeability coefficient, gas transmission rate (GTR) and its measurement, water vapour transmission
rate (WVTR) and its measurement.

UNIT-III
Food packaging systems: Different forms of packaging such as rigid, semi-rigid, flexible forms and
different packaging system for (a) dehydrated foods (b) frozen foods (c) dairy products (d) fresh fruits
and vegetables (e) meat, poultry and sea foods f) fats and oils

New trends in food packaging: Retortable pouch technology. Aseptic processing of food products.
Packaging machinery: form fill and seal, thermoform, shrink wrap. Package standards and regulations.

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 M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -III

(MFT-301 FOOD PACKAGING TECHNOLOGY)

Practicals:
 Identification and testing of packaging materials.
 Determination of wax from wax paper.
 Testing of lacquered tin plate sheets.
 Measurement of tin coating weight by Clarke’s method.
 To conduct ferricyanide paper test for porosity.
 Determination of equilibrium moisture content.
 Determination of water vapour transmission rate of packaging material.
 Testing the compression strength of the boxes.
 Packaging the food material in seal and shrink packaging machine and study its shelf life.
 Testing the strength of glass containers by thermal shock test.
 Testing the strength of filled pouches by drop tester.
 Testing the compression strength of boxes.

Suggested Readings:
Crosby NT.1981. Food Packaging: Aspects of Analysis and Migration
Contaminants. App. Sci. Publ.
Kadoya T. (Ed). 1990. Food Packaging. Academic Press.
Mahadeviah M & Gowramma RV. 1996. Food Packaging Materials. Tata McGraw Hill.
Palling SJ. (Ed). 1980. Developments in Food Packaging. App. Sci. Publ.
Painy FA. 1992. A Handbook of Food Packaging. Blackie Academic.
Sacharow S & Griffin RC. 1980. Principles of Food Packaging. AVI Publ.
Stanley S & Roger CG.1970. Food Packaging. AVI Publ.

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 Page No. 13

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -III

(MFT-302 FOOD ENGINEERING-II)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20
Instructions for the Paper Setters:
Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

UNIT-I: Basic Units Operations

 Filtration: Theory, constant rate and constant pressure filtration, Equipments
 Centrifugation: Theory, Settling equations in centrifuge, Equipments
 Membrane Separation: Theory, Performance equation, Types of membrane separation units
 Size Reduction: Definition and requirements of size reduction, forces used in size reduction, equipments
for size reduction. Critical speed in a tumbling mill. Modes of operation, energy requirements calculation
for comminuting of solids.

UNIT-II: Food Engineering operations-I

 Evaporation: Parts of evaporator, single effect and multiple effect evaporator, different types of
evaporators, steam economy, design of evaporator, thermal and mechanical vapour recompression
system.
 Distillation: Vapor liquid equilibrium relations, Distillation methods, McCabe Thilele method.
 Refrigeration: Components of refrigeration system, refrigeration cycle and calculation of refrigeration
load.

Unit-III: Food Engineering operations-II

 Freezing: Types of freezing systems, Calculation of freezing time by Plank’s equation
 Dehydration: Theory of drying, free and bound, critical moisture content, equilibrium moisture content,
drying rate curves, drying time prediction, types of driers
Practicals:
 Determination of freezing time by using Plank’s equation.
 To calculate the refrigeration load in cold storage plant.
 Study of dehydration characteristics of food materials using tray drier.
 Study of distillation operation.
 To study working operation of hammer mill
 To study working operation of roller mill.
 To calculate the particle size of given flour sample using sieve analysis.
 To calculate specific cake resistance and filter medium resistance in a filtration process.
 To study working principle of rotary vacuum evaporator.

Suggested Readings:
Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
McCabe WL & and Smith JC. 1971. Fundamental of Food Engineering. AVI Publ.
Singh RP & Heldman DR. 2013. Introduction to Food Engineering, 5th edition.

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 Page No. 14

M. Sc. FOOD SCIENCE & TECHNOLOGY- SEMESTER -III

(MFT-303 TECHNOLOGY OF FISH & MEAT PROCESSING)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20
Instructions for the Paper Setters:
Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory
UNIT-I
Meat: Chemical composition and microscopic structure of meat. Postmortem biochemical changes. Physico-
chemical properties of meat.
Slaughtering of animals- beef and pig. Packaging, Storage and Transportation of meat.
UNIT-II
Deboning of meat by mechanical methods. Meat tenderization and effects of processing on meat tenderization.
Meat Sausages and Restructured meat products. Intermediate moisture and dried products.
Meat plant sanitation and safety, Byproduct utilization. Inspection and grading of meat.
UNIT-III
Fish: Types of fish, composition, structure, post – mortem changes in fish. Handling, storage and transportation of
fish. Preservation of fish: Curing, smoking, freezing and drying of fish, Comminuted Fish Products. Fish pastes
and sauces. Fish oils, fish protein concentrates, fishmeal.
By products utilization of fish industry.

Practicals:
 To study the slaughtering of animals.
 To evaluate the meat quality.
 Preparation of Meat pickle and meat patties.
 Preparation of cured meat.
 To study the manufacturing of meat sausages.
 Shelf–life studies on processed meat products.
 To evaluate the quality of raw fish.
 To determine meat to bone ratio of fish meat.
 Dressing of fish and to calculate the dressing percentage of fish.
 Preparation of fish products.
 Dehydration and Freezing of fish.
 Visit to local slaughterhouse.

Suggested Readings:
Principles of Meat Science by Forrest et.al. 1975.
Developments in Meat Science by Lawrie–Vols. 1,2,3,4, 1998.
Processed Meats by Pearson (1996).
Fish Processing Technology by George M. Hall (1997).

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 Page No. 15

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -III

(MFT-304 APPLIED RESEARCH METHODOLOGY)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20
Instructions for the Paper Setters:
Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

UNIT-I
 Introduction: Types and objectives of research, research process, principle of research design,
Principles of research design and methodology.
 Planning and designing: Choosing research topic, literature review, formulation a research
problem, articulating hypothesis.
 Sampling and analysis of data: Random sampling, complex sampling, data collection, frequency
distribution and its representation, Measurement of central tendency, dispersion, skewness and
kurtosis.
UNIT-II
 Data analysis: correlation, regression analysis.
 Testing of hypothesis: Concept of probability, probability distribution, Normal, Poisson, Chi-
square, t-test, z-test, F-test, level of significance, confidence intervals, testing of correlation
coefficients.
UNIT-III
 ANOVA- One way and Two way ANOVA.
 Statistical software: Basics and application of statistical softwares.
 Synopsis and Thesis Writing: Synopsis and thesis writing Chronology. References writing
methods, ethical consideration in research.
 Writing review paper and research papers.
Practicals:
Student will required to review literature on their respective given problem and submit the same for
evaluation.
Suggested Readings:
 Kothari, C.R. (2004). Research Methodology: Methods and Techniques, New Age International
Publishers, New Delhi.
 Arya, P.P. and Pal, Y. (2001). Research methodology in management: Theory and case studies,
Deep and Deep publishers Pvt. Ltd., New Delhi.

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 Page No. 16

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -III

(MFT-305 MASTER’S SEMINAR)

Time: 3 Hours Max. Marks: 100

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 Page No. 17

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -IV

(MFT-401 FOOD QUALITY ASSURANCE & MANAGEMENT)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
Concept of quality: Objectives, importance and functions of quality control, Quality attributes- physical, chemical,
and sensory Quality Attributes: their measurement and evaluation; Sensory and instrumental methods for testing
quality.
UNIT-II
Methods of quality assessment of food materials fruits, vegetables, cereals, dairy products, meat, egg and processed
products. Concept of HACCP & GMP
UNIT-III
Sampling procedures and plans; Food Safety and Standards Act, 2006; Various organizations dealing with
inspection, certification and quality assurance (PFA, FPO, MMPO, MPO, AGMARK, BIS). Quality assurance,
Total Quality Management; GHP; GLP. Food adulteration.

Practicals:
 Testing and evaluation of quality attributes of raw and processed foods.
 Objectives, importance and functions of quality control.
 Methods of quality assessment of food materials fruits, vegetables, cereals, dairy products, meat, egg and
processed products.
 Sensory methods for measuring food quality.
 Analysis of products for FPO specifications.
 Qualitative and quantitative Determination of adulterants in food products.
 Determination of food additives and food constituents.
 Visit to Units with HACCP certification.

Suggested Readings:
Amerine MA, Pangborn RM & Rosslos EB. 1965. Principles of Sensory Evaluation of Food. Academic Press.
Early R.1995.Guide to Quality Management Systems for Food Industries. Blackie Academic.
Furia TE.1980. Regulatory status of Direct Food Additives. CRC Press.
Jellinek G. 1985. Sensory Evaluation of Food - Theory and Practice. Ellis Horwoood.
Krammer A & Twigg BA.1973. Quality Control in Food Industry. Vol. I, II. AVI Publ.
Macrae R, Roloson R & Sadlu MJ. 1994. Encyclopedia of Food Science & Technology & Nutrition. Vol. XVI.
Academic Press.
Piggot J.R. 1984. Sensory Evaluation of Foods. Elbview Applied Science.
Ranganna S. 2001. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd Ed. Tata-
McGraw-Hill.

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 Page No. 18

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -IV

(MFT-402 INDUSTRIAL MICROBIOLOGY & FERMENTED FOODS)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory
UNIT-I
Introduction : History of fermentation processes
Fermentor Design : Fermentor parts and instrumentation.
UNIT-II
Downstream processing methods : Filteration , precipitation, centrifugation, cell disruption, Liquid extraction,
drying & crystallisation.
Production of products: Potable and fuel alcohols, amino acids, organic acids, enzymes and vitamins, Antibiotics.
UNIT-III
Fermented milk products : Curd, yogurt, acidophilus milk, Bulgarian milk, butter milk, Kefir, Kumiss.
Legume based fermented foods: Soya sauce, miso, tempeh, idli.
Fermented vegetable products: Sauerkraut, cucumbers.
Fermented meat products: Meat sausage.

Practicals:
 To prepare the fermented food sauerkraut and study its microbiology and spoilage.
 To determine and compare effect of deep-freezing and refrigeration on the viability of microorganisms.
 To isolate and recognize the microorganisms responsible for the fermentation of yoghurt.
 To study the production of wine, vinegar, amylase, protease.
 To study of design of fermentor (batch and continuous for production of yeast)
 To determine the Dissolved oxygen concentration of fermented broth.
 To study the kinetics of growth of yeast in batch/continuous culture.

Suggested Readings:
Baiely, J.E. and Ollis, D.F. Bio Chemical Engineering Fundamentals (1986), Mcgraw
Hills. Rehm, H.J. and Reed, G. (ed), Biotechnology, Vol 1-2, Verlag chemie.
Stanbury, P.E. and Whitaker A., Principles of Fermentation Technology (1984), Prgamon Press.
Pirt, S.J. Principles of Microbial and Cell Cultivation. Blackwell Scientific Publication, London.
Moo-young, M. Comprehensive Biotechnology, Vol. 1-4, Pergamon Press, Oxford.
Industrial Microbiology by Prescott SC & Dunn CG, 2006 CBS Publishers, New Delhi.
Industrial Microbiology by Casida LE,1968, New Age International Publishers Ltd., New Delhi.

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 Page No. 19

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -IV

(MFT-403 ADVANCES IN FOOD NUTRITION)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory
UNIT-I
Importance of nutrition to health and growth; Relation of food and diseases; Nutritional requirement of human
body & RDA.
Preparation of balanced diets; Deficiencies of essential nutrients; Effect of cooking and processing on nutrients;
Nutritional value of processed foods; Therapeutic nutrition.

UNIT-II
Nutritional requirements of special group of people such as infants, pregnant and lactating mothers, patients, aged
people.
Functional foods and nutraceuticals with attributes to control cardiovascular diseases, cancer, obesity, ageing.

UNIT-III
Functional aspects of dietary fibre, amino acids & peptides, antioxidants, vitamins, fatty acids etc. Assessment of
nutritional quality of food.

Practicals:
 Identification of food sources for various nutrients.
 Instruction to diet planning using food exchange list.
 Calculation of BMI & BMR.
 Evaluation of own diet.
 Planning of diet for children, adult and old people.
 Planning of diet for patient suffering from Ulcer, Anaemia, Diabetes, Diarrhoea and Cardiac diseases.

Suggested Readings:
Bamji MS, Rao NP & Reddy V. 2003. Textbook of Human Nutrition.Oxford & IBH.
Joshi SA.1999. Nutrition and Dietetics. Tata McGraw Hill.
Khanna K, Gupta S,Passi SJ, Seth R & Mahna R. 1997. Nutrition and Dietetics. Phoenix Publ.
Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh

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 Page No. 20

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -IV

(MFT-404 APPLICATION OF ENZYMES IN FOOD INDUSTRY)

Time: 3 Hours Max. Marks: 100

Theory Marks: 50
Practical Marks: 30
Internal assessment: 20

Instructions for the Paper Setters:

Theory: – Question paper will contain eight questions in all and students will be asked to attempt any five
questions. All questions will carry equal marks.
Practical – Question Paper will be set with the mutual consent of Internal and External Examiners at the
spot.

Theory:
UNIT-I
Classification: Classes of enzymes, mechanism of enzyme action, Michaelis-Menten equation, Enzyme inhibition,
factors affecting enzyme activity.
UNIT-II
Significance of amylases, protease, lipoxidases, lipase and pentosanase in baking industry.
Enzymes in starch industry – Production of modified starches, corn syrups containing
glucose, maltose, glucose and fructose etc.
Enzymes in dairy industry:
i) Natural enzymes in milk
ii) Hydrogen peroxide Catalase treatment.
iii) Rennin and its formation
iv) Lactose and Miscellaneous application.
UNIT-III
Enzymes in fruits and vegetables products:
i) Distribution of pectic substances and pectin enzymes in fruits.
ii) Specific applications of enzymes in juice technology like clarification, debittering, etc.
Enzymes in meat industry–Tenderization of meat
Enzymes in brewing, mashing and beer finishing operation.
Immobilized enzymes
Practicals:
 Estimation of absolute and specific activity of alkaline phosphatase from crude cell extract
 Determination of activity in presence of activators.
 Determination of activity in presence of inhibitors.
 Determination of optimum pH
 Determination of optimum temperature
 Determination of Km & Vmax
 Determination of Competitive, non-competitive inhibitors
Books Recommended:
Palmer, and Philip, Enzymes: Biochemistry, Biotechnology and Clinical Chemistry,Horwood Publishing Group,
Chichester, 2007.
Price, N. C. and Stevens, L., Fundamentals of Enzymology. The cell and molecular biology of catalytic proteins.
Oxford University Press.
Pandey, A. Webb, C., Soccol C. R. and Larroche, C. Enzyme Technology. Asiatech Publishers,
INC. New Delhi, 2004.
Tucker, G.A. and Taybor, A.J., Enzymes in food processing. Springer Publisher, 1995.
Moll, M. (1999), Brewing Science, Vol I.
Reed Gerald, Enzymes in food processing. Academic Press Inc; 2nd edition, 2005.
 Page No. 21

M. Sc. FOOD SCIENCE & TECHNOLOGY - SEMESTER -IV

(MFT-405 M. Sc. Dissertation)

Time: 3 Hours Max. Marks: 100