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Acknowledgement, College of Food Technology was established on 15th May 1976 as one of the constituent, faculties of Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to fulfill the academic and, practical aspirations of the people of Maharashtra., , It is one of the unique and premier, , institutions in the country working in the field of Food Science and Technology. Human, Resource Development in Food Science and Technology is the major goal of the faculty., As Associate Dean & Principal and Degree Coordinator (Food Technology), I am, extremely thankful to Director of Instruction Co-ordination Committee (DICC) for giving us an, opportunity to customization of ICAR Vth Deans Committee according to the needs and, requirement of Maharashtra. I owe special thanks to DICC, Dr. B. R. Ulmek, Dean & DI and, Chairman, MPKV Rahuri, Dr. A. S. Dhawan, Dean & DI, VNMKV, Parbhani, Dr. R. G. Burte,, Dean & DI, Dr. BSKKV, Dapoli, Dr. V. M. Bhale, Dean & DI, Dr. PDKV, Akola, Dr. S. J., Kakade, Director of Education, MCAER, Pune, Dr. R. K. Rahane, Controller, MAUEB, Pune, and all other members for their feedbacks and encouragement in completing the task of revising, and finalizing syllabus of B. Tech (Food Technology) as per ICAR Vth Deans Committee, recommendations., I acknowledge the valuable contributions made by all the HODs, Course Coordinators,, academic staff. I especially appreciate Prof. Syed Imran Hashmi for his editing and, accomplishing the task properly. The new syllabus is designed by rigorous survey pertaining to, entrepreneur and industrial requirements so that the B. Tech (Food Technology) graduate could, serve for betterment of country through his knowledge and skill development during the, programme., , Prof. P. N. Satwadhar, Degree Coordinator (B. Tech – Food Tech.), &, Associate Dean & Principal, College of Food Technology, VNMKV, Parbhani, , 3|Page

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Index, Sr., No., 1 Preamble, , Particulars, , Page No., 5–5, , 2, , General information, , 5–5, , 3, , Departmentwise distribution of credit load, , 6–6, , 4, , Even and odd semester credit distribution amongst, , 6–6, , departments, 5, , Summary of the major changes approved by Vth Dean, , 7–7, , Committee with proposed modifications, 6, , Departmentwise layout of courses, , 7, , Semester-wise layout of courses, , 8, , Detailed syllabus and course curriculum, , 11 – 14, 15 - 158, , i. Dept. of Food Process Technology, , 16 – 49, , ii. Dept. of Food Engineering, , 50 – 83, , iii. Dept. of Food Chemistry and Nutrition, , 84 – 103, , iv. Dept. of Food Microbiology and Safety, , 104 – 122, , v. Dept. of Food Business Management, , 123 – 149, , vi. Dept. of Food Plant Operations, , 151 – 165, , ***, , 4|Page, , 8 – 10

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Preamble, The course curricular and syllabus of UG programme of B. Tech (Food Technology) is, restructured by the Vth Deans Committee of ICAR, New Delhi and to be implemented from the, year 2017-18. This degree programme is designed for a period of four years after 12th Science, with the credit load of 183 (91+92) to enable the students to acquire need based and refined, knowledge and skills in the field of Food Technology. The credit load of 183 proposed to equate, the B. Tech. (Food Technology) degree programme. The structure is revamped and a course, curriculum is as follows:, , General information, Degree programme, , Duration, , Medium of instruction, Eligibility, , Existing, , As per Vth Dean, , Proposed, , B. Tech, , B. Tech, , B. Tech, , (Food Technology), , (Food Technology), , (Food Technology), , 4 Years, , 4 Years, , 4 Years, , 8 Semesters, , 8 Semesters, , 8 Semesters, , English, , English, , English, , 10+2 with, , 10+2 with, , 10+2 with, , PCB/PCMB, , PCM/PCMB, , PCM/PCMB, , (Non-math students, need to complete, deficiency course), Total credit up to VI Sem, , 125, , 135, , 142, , VII Sem ELP, , 25, , 14, , 18, , Total VII sem credits, , 25, , 23, , 18, , VIII Sem inplant training, , 30, , 20, , 20, , Total VIII Sem credits, , 30, , 20, , 20, , Non-credit / Non-Gradial, , 07, , 02, , 03, , 180, , 180, , 183, , courses, Total credits, , 5|Page

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Departmentwise distribution of credit load, Department, , Existing, , Food Process Technology, 46, Food Engineering, 29, Food Chemistry and, 21, Nutrition, Food Microbiology and, 18, Safety, Food Business, 11, Management, Food Processing, --Operations, Basic Engineering, --Basic Sciences and, --Humanities, Total, 180 (125+55), * Non credit/ Non-Gradial courses, , As per Vth Dean, , Proposed, , 40, 27, 28, (merged both dept. in, one “Food Safety and, Quality), 14, , 39, 39, 19, , 40, , 40, , 18, 13, , --03*, , 180(140+40), , 183((141+42), , 21, 22, , Even and odd semester credit distribution amongst departments, , Department, , Odd semester credits, , Even semester credits, , I, III, V, VII, , II, IV, VI, VII, , FPT, , 22, , 17, , 39, , FE, , 20, , 19, , 39, , FCN, , 09, , 10, , 19, , FMS, , 09, , 12, , 21, , FBM, , 11, , 11, , 22, , FPO, , 20, , 20, , 40, , Non Credit / NonGradial courses, Total, , --, , 03, , 03, , 91, , 92, , 183, , 6|Page, , Total credits

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Summary of the major changes approved by Vth Dean, Committee with proposed modifications, Existing, , Vth Dean, , Proposed, , Recommendations, Departments, , 1. Dept. of Food, , 1. Dept. of Food Process 1. Dept. of Food Process, , Science and Tech., , Technology, , 2. Dept. of Food, , 2. Dept. of Food Process 2. Dept. of Food, , Engineering, , Engineering, , Engineering, , 3. Dept. of Food, , 3. Dept. of Food Safety, , 3. Dept. of Food, , Chemistry and Nutrition, , and Quality, , Chemistry and Nutrition, , 4. Dept. of Food and, , 3. Dept. of Food Safety, , 4. Dept. of Food, , Industrial Microbiology, , and Quality, , Microbiology and Safety, , 5. Dept. of Food Trade, , 4. Dept. of Food, , 5. Dept. of Food Business, , and Business, , Business Management, , Management, , 5. Food Plant, , 6. Food Plant Operations, , Technology, , Management, ---, , Operations, ---, , 6. Basic Sciences and, , ---, , Humanities, ---, , 7. Basic Engineering, , ---, , N.B.: 1. Courses of department of Basic Engineering and Dept. of Basic Sciences and, Humanities are included in Dept. of Food Engineering and other departments. 2. Department of, Food Safety and Quality is split up in two departments viz. Dept. of Food Chemistry and, Nutrition and Dept. of Food Microbiology and Safety., , 7|Page

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DEPARTMENTWISE LAYOUT OF COURSES, , I. DEPARTMENT OF FOOD PROCESS TECHNOLOGY, Sr., No., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, , Course, No., FPT-111, FPT-112, FPT-123, FPT-124, FPT-235, FPT-236, FPT-237, FPT-238, FPT-249, FPT-2410, FPT-2411, FPT-3512, FPT-3513, FPT-3614, , Course title, , Credits, , Semester, , Principles of Food Processing, Postharvest Management of Fruits and Vegetables, Cereal Processing, Food Packaging Technology, Legumes and Oilseeds Technology, Meat, Poultry and Fish Technology, Processing Technology of Beverages, Processing of Milk and Milk Products, Wheat Milling and Baking Technology, Fruits and Vegetables Processing, Processing of Spices and Plantation Crops, Confectionary and Snacks Technology, Food Extrusion Technology, Food Quality and Sensory Evaluation, Total Credits, , 3 (2+1), 3 (2+1), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 2 (1+1), 3 (2+1), 39 (25+14), , I, I, II, II, III, III, III, III, IV, IV, IV, V, V, VI, , II. DEPARTMENT OF FOOD ENGINEERING, Sr., No., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, , Course, No., FE-111, FE-112, FE-113, FE-124, FE-125, FE-236, FE-237, FE-248, FE-249, FE-3510, FE-3511, FE-3612, FE-3613, FE-3614, , 8|Page, , Course title, , Credits, , Semester, , Engineering Drawing and Graphics, Fluid Mechanics, Mathematics, Heat and Mass Transfer, Statistical Methods and Numerical Analysis, Energy Generation and Conservation, Unit Operations in Food Processing – I, Unit Operations in Food Processing – II, Post Harvest and Storage Engineering, Biochemical Engineering, Food Refrigeration and Cold Storage, Food Processing Equipment Design, Food Plant Design and Layout, Instrumentation and Process Control, Total Credits, , 3 (1+2), 3 (2+1), 2 (2+0), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 39 (25+14), , I, I, I, II, II, III, III, IV, IV, V, V, VI, VI, VI

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III. DEPARTMENT OF FOOD CHEMISTRY AND NUTRITION, Sr., , Course, , Course title, , Credits, , Semester, , No., , No., , 1, , FCN-111, , Environmental Science and Disaster Management, , 2 (1+1), , I, , 2, , FCN-112, , Biochemistry, , 2 (1+1), , I, , 3, , FCN-123, , Human Nutrition, , 3 (2+1), , II, , 4, , FCN-124, , Food Chemistry of Macronutrients, , 3 (2+1), , II, , 5, , FCN-235, , Food Chemistry and Micronutrients, , 3 (2+1), , III, , 6, , FCN-246, , Food Additives and Preservatives, , 2 (1+1), , IV, , 7, , FCN-357, , Instrumental Techniques in Food Analysis, , 2 (0+2), , V, , 8, , FCN-368, , Enzymes in Food Industry, , 2 (1+1), , VI, , Total Credits, , 19 (10+9), , IV. DEPARTMENT OF FOOD MICROBIOLOGY AND SAFETY, Sr., No., 1, , Course, No., FMS-111, , 2, , Course title, , Credits, , Semester, , General Microbiology, , 3 (2+1), , I, , FMS-122, , Food Microbiology, , 3 (2+1), , II, , 3, , FMS-233, , Industrial Microbiology, , 3 (2+1), , III, , 4, , FMS-244, , Food Safety and Microbial Standards, , 3 (2+1), , IV, , 5, , FMS-355, , Food Biotechnology, , 3 (2+1), , V, , 6, , FMS-366, , Food Plant Sanitation, , 3 (2+1), , VI, , 7, , FMS-367, , Quality Assurance and Certification, , 3 (2+1), , VI, , Total Credits 21 (14+7), , 9|Page

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V. DEPARTMENT OF FOOD BUSINESS MANAGEMENT, Sr., No., 1, 2, 3, 4, 5, 6, 7, 8, 9, , Course, No., FBM-111, FBM-122, FBM-243, FBM-354, FBM-355, FBM-356, FBM-367, FBM-368, FBM-369, , Course title, , Credits, , Semester, , Computer Programming and Data Structure, Information and Communication Technology, ICT Application in Food Industry, Entrepreneurship Development, Business Management and Economics, Food Laws and Regulations, Project Preparation and Management, Marketing Management and International Trade, Communication Skills and Personality, Development, Total Credits, , 3 (1+2), 2 (1+1), 3 (1+2), 3 (2+1), 2 (2+0), 3 (2+1), 2 (1+1), 2 (2+0), 2 (1+1), , I, II, IV, V, V, V, VI, VI, VI, , 22 (13+9), , VI. DEPARTMENT OF FOOD PLANT OPERATIONS, Sr., No., 1, 2, 3, , Course, No., FPO-231, FPO-232, FPO-473, , 4, , FPO-474, , 5, 6, 7, , FPO-475, FPO-476, FPO-487, , 10 | P a g e, , Course title, Student READY – Industrial Tour (I), Student READY – Industrial Tour (II), Student READY –, Experiential Learning Programme – I, Student READY –, Experiential Learning Programme – II, Student READY – Research Project, Student READY – Seminar, Student READY – Inplant Training, Total Credits, , Credits, , Semester, , 1 (0+1), 1 (0+1), 7 (0+7), , III, V, VII, , 7 (0+7), , VII, , 3 (0+3), 1 (0+1), 20 (0+20), 40 (0+40), , VII, VII, VIII

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SEMESTER WISE COURSE LAYOUT, Semester -I, Sr., No., A), , Course, No., Core Courses, , Course title, , Credits, , 1, , FPT-111, , Principles of Food Processing, , 3 (2+1), , 2, , FPT-112, , Postharvest Management of Fruits and Vegetables, , 3 (2+1), , 3, , FE-111, , Engineering Drawing and Graphics, , 3 (1+2), , 4, , FE-112, , Fluid Mechanics, , 3 (2+1), , 5, , FE-113, , Mathematics, , 2 (2+0), , 6, , FCN-111, , Environmental Science and Disaster Management, , 2 (1+1), , 7, , FCN-112, , Biochemistry, , 2 (1+1), , 8, , FMS-111, , General Microbiology, , 3 (2+1), , 9, , FBM-111, , Computer Programming and Data Structure, , 3 (1+2), Total Credits, , 24 (14+10), , Semester-II, Sr., No., A), , Course, No., Core Courses, , Course title, , Credits, , 1, , FPT-123, , Cereal Processing, , 3 (2+1), , 2, , FPT-124, , Food Packaging Technology, , 2 (1+1), , 3, , FE-124, , Heat and Mass Transfer, , 3 (2+1), , 4, , FE-125, , Statistical Methods and Numerical Analysis, , 2 (1+1), , 5, , FMS-122, , Food Microbiology, , 3 (2+1), , 6, , FCN-123, , Human Nutrition, , 3 (2+1), , 7, , FCN-124, , Food Chemistry of Macronutrients, , 3 (2+1), , 8, , FBM-122, , Information and Communication Technology, , 2 (1+1), , B), 9, 10, 11, , Non-Gradial / Non-Credit Courses, PHEY-122, Physical Education and Yoga, DEG 123, Democracy, Election and Good Governance, NCC/NSS, NCC/ NSS, Total Credits, , 11 | P a g e, , 1(0+1), 1(1+0), 1(0+1), 24 (14+10)

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Semester-III, Sr., , Course, , Course title, , Credits, , No., , No., , A), , Core Courses, , 1, , FPT-235, , Legumes and Oilseeds Technology, , 3 (2+1), , 2, , FPT-236, , Meat, Poultry and Fish Technology, , 3 (2+1), , 3, , FPT-237, , Processing Technology of Beverages, , 2 (1+1), , 4, , FPT-238, , Processing of Milk and Milk Products, , 3 (2+1), , 5, , FE-236, , Energy Generation and Conservation, , 3 (2+1), , 6, , FE-237, , Unit Operations in Food Processing – I, , 3 (2+1), , 7, , FCN-235, , Food Chemistry and Micronutrients, , 3 (2+1), , 8, , FMS-233, , Industrial Microbiology, , 3 (2+1), , 9, , FPO-231, , Student READY – Industrial Tour (I), , 1 (0+1), Total Credits, , 24 (15+9), , Semester-IV, Sr., No., A), , Course No., , Course title, , Credits, , Core Courses, , 1, , FPT-249, , Wheat Milling and Baking Technology, , 3 (2+1), , 2, , FPT-2410, , Fruits and Vegetables Processing, , 3 (2+1), , 3, , FPT-2411, , Processing of Spices and Plantation Crops, , 3 (2+1), , 4, , FE-248, , Unit Operations in Food Processing – II, , 3 (2+1), , 5, , FE-249, , Post Harvest and Storage Engineering, , 3 (2+1), , 6, , FCN-246, , Food Additives and Preservatives, , 2 (1+1), , 7, , FMS-244, , Food Safety and Microbial Standards, , 3 (2+1), , 8, , FBM-243, , ICT Application in Food Industry, , 3 (1+2), Total Credits, , 12 | P a g e, , 23 (14+9)

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Semester-V, Sr., No., A), , Course No., , Course title, , Credits, , Core Courses, , 1, , FPT-3512, , Confectionary and Snacks Technology, , 3 (2+1), , 2, , FPT-3513, , Food Extrusion Technology, , 2 (1+1), , 3, , FE-3510, , Biochemical Engineering, , 3 (2+1), , 4, , FE-3511, , Food Refrigeration and Cold Storage, , 3 (2+1), , 5, , FCN-357, , Instrumental Techniques in Food Analysis, , 2 (0+2), , 6, , FMS-355, , Food Biotechnology, , 3 (2+1), , 7, , FBM-354, , Entrepreneurship Development, , 3 (2+1), , 8, , FBM-355, , Business management and Economics, , 2 (2+0), , 9, , FBM-356, , Food Laws and Regulations, , 3 (2+1), , 10, , FPO-352, , Student READY – Industrial Tour (II), , 1 (0+1), Total Credits, , 25 (15+10), , Semester-VI, Sr., , Course, , Course title, , Credits, , No., , No., , A), , Core Courses, , 1, , FPT-3614, , Food Quality and Sensory Evaluation, , 3 (2+1), , 2, , FE-3612, , Food Processing Equipment Design, , 2 (1+1), , 3, , FE-3613, , Food Plant Design and Layout, , 3 (2+1), , 4, , FE-3614, , Instrumentation and Process Control, , 3 (2+1), , 5, , FCN-368, , Enzymes in Food Industry, , 2 (1+1), , 6, , FMS-366, , Food Plant Sanitation, , 3 (2+1), , 7, , FMS-367, , Quality Assurance and Certification, , 3 (2+1), , 8, , FBM-367, , Project Preparation and Management, , 2 (1+1), , 9, , FBM-368, , Marketing Management and International Trade, , 2 (2+0), , 10, , FBM-369, , Communication Skills and Personality Development, , 2 (1+1), , Total Credits, 13 | P a g e, , 25 (16+9)

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Semester-VII, Sr., No., A), , Course, No., Core Courses, , Course title, , Credits, , 7 (0+7), , 1 (0+1), , 1, , FPO-473, , 2, , FPO-474, , 3, , FPO-475, , Student READY –, Experiential Learning Programme – I, Student READY –, Experiential Learning Programme – II, Student READY – Research Project, , 4, , FPO-476, , Student READY – Seminar, , 7 (0+7), 3 (0+3), , Total Credits, , 18 (3+15), , Semester-VIII, Sr., , Course, , Course title, , No., , No., , A), , Core Courses, , 1, , FPO-487, , Credits, , Student READY – Inplant Training, , 20 (0+20), Total Credits, , ***, , 14 | P a g e, , 20 (0+20)

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DEPARTMENT WISE SYLLBUS AND COURSE, CURRICULUM, , 15 | P a g e

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I. DEPARTMENT OF FOOD PROCESS TECHNOLOGY, , Sr., , Course, , No., , No., , Course title, , Credits, , Semester, , 1, , FPT-111, , Principles of Food Processing, , 3 (2+1), , I, , 2, , FPT-112, , Postharvest Management of Fruits and Vegetables, , 3 (2+1), , I, , 3, , FPT-123, , Cereal Processing, , 3 (2+1), , II, , 4, , FPT-124, , Food Packaging Technology, , 2 (1+1), , II, , 5, , FPT-235, , Legumes and Oilseeds Technology, , 3 (2+1), , III, , 6, , FPT-236, , Meat, Poultry and Fish Technology, , 3 (2+1), , III, , 7, , FPT-237, , Processing Technology of Beverages, , 2 (1+1), , III, , 8, , FPT-238, , Processing of Milk and Milk Products, , 3 (2+1), , III, , 9, , FPT-249, , Wheat Milling and Baking Technology, , 3 (2+1), , IV, , 10, , FPT-2410, , Fruits and Vegetables Processing, , 3 (2+1), , IV, , 11, , FPT-2411, , Processing of Spices and Plantation Crops, , 3 (2+1), , IV, , 12, , FPT-3512, , Confectionary and Snacks Technology, , 3 (2+1), , V, , 13, , FPT-3513, , Food Extrusion Technology, , 2 (1+1), , V, , 14, , FPT-3614, , Food Quality and Sensory Evaluation, , 3 (2+1), , VI, , Total Credits, , 16 | P a g e, , 39 (25+14)

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FPT-111, , PRINCIPLES OF FOOD PROCESSING, , 3(2+1), , Theory, Introduction: Defining food; Classification of food; Constituents of foods; Food processing; Food, preservation; Food Spoilage – Introduction, Causes of food spoilage,, , Food poisoning, Food-borne, , intoxication, Food-borne infection, Food Preservation and Processing: Introduction; necessary;, Methodology; Principles and Methods of food preservation, High Temperature Preservation: Introduction;, Blanching; Pasteurization; Sterilization; Canning, Drying, Dehydration and Concentration: Introduction;, Purpose; Water activity and relative humidity; Factors affecting rate of drying and dehydration; Drying, methods; Changes during drying and dehydration; different Driers; Concentration- Methods of, concentration, Changes; Effect of drying, dehydration and concentration on quality of foods, Food, Irradiation: Introduction; Radiation sources; Measurement of radiation dose; Mechanism of Action; Type, of irradiation; Factors affecting food irradiation; Effect of irradiation, Preservation using Sugar, Salt and, Acids: Sugar – Introduction, Factors affecting osmotic pressure of sugar solution, Foods preserved using, sugar; Salt: Introduction, Antimicrobial activity of salt, Estimation of salt, Food products preserved, using salt; Acid – Introduction, Mechanism, Common foods preserved using acids, Preservation by Use, of Chemical preservatives: Introduction; Objectives; Factors affecting antimicrobial activity of, preservatives; Type of chemical preservatives; Sulphur dioxide, Benzoic acid, etc; Use of other chemicals, like acidulants, antioxidants, mold inhibitors, antibodies, etc. Food Fermentation: Introduction, methods,, common fermented foods Recent methods in Processing: Introduction; PEF, HPP, Ultrasound, Dielectric, heating; Microwave heating, Ohmic heating; Infrared heating; UV light, X-rays, Membrane processing,, Ozonization; High intensity electric field in pulses; New hybrid drying technologies; Monitoring by NMR, and MRI Technology, etc Effect of processing on nutritional value of food: Introduction; Consuming raw, foods; Changes during meat grilling; Effect of processing on vitamins; Effect of processing on minerals;, Effect of processing on carbohydrates; Effect of processing on lipids., , Practicals, Demonstration of various machineries used in processing; Demonstration of effect of blanching, on quality of foods; Preservation using heat; Preservation by low temperature; Preservation by, high concentration of sugar; Preservation by using salt; Preservation by using chemicals.; Drying, and dehydration of fruits; Drying and dehydration of vegetables; Fermentation of food., , 17 | P a g e

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Teaching Schedule-Theory With Weightages(%), Lecture, No., , Topics, , %, Syllabus, Covered, , 1–3, , Introduction: Defining food; classification of food; constituents of foods; food, processing; food preservation; food spoilage – introduction, causes of food, spoilage, food poisoning, food-borne intoxication, food-borne infection, Food preservation and processing: Introduction; necessary; methodology;, principles and methods of food preservation, High Temperature Preservation: Introduction; blanching; pasteurization;, sterilization; canning, Low temperature preservation: Introduction; methods of low temperature, preservation; chilling; refrigeration and cold storage; factors affecting, refrigerated & frozen storage of foods; effect of freezing on constituents of, foods, Drying, dehydration and concentration: Introduction; purpose; water activity, and relative humidity; factors affecting rate of drying and dehydration; drying, methods; changes during drying and dehydration; different driers;, concentration- methods of concentration, changes; effect of drying, dehydration, and concentration on quality of foods, Food irradiation: Introduction; radiation sources; measurement of radiation, dose; mechanism of action; type of irradiation; factors affecting food irradiation;, effect of irradiation, Preservation using sugar, salt and acids: Sugar – Introduction, factors affecting, osmotic pressure of sugar solution, foods preserved using sugar; salt:, introduction, antimicrobial activity of salt, estimation of salt, food products, preserved using salt; acid – Introduction, mechanism, common foods preserved, using acids, Preservation by use of chemicals: Introduction; objectives; factors affecting, antimicrobial activity of preservatives; type of chemical preservatives; sulphur, dioxide, benzoic acid, etc; use of other chemicals like acidulants, antioxidants,, mold inhibitors, antibodies, etc., Food fermentation: Introduction, methods, common fermented foods., Recent methods in processing: Introduction; PEF, HPP, ultrasound, dielectric, heating; microwave heating, ohmic heating; infrared heating; UV light, X-rays,, membrane processing, ozonization; high intensity electric field in pulses; new, hybrid drying technologies; monitoring by NMR and MRI Technology, etc, Effect of processing on nutritional value of food: Introduction; consuming raw, foods; changes during meat grilling; effect of processing on vitamins; effect of, processing on minerals; effect of processing on carbohydrates; effect of, processing on lipids, Total, , 9, , 4–5, 6–8, 9 – 11, , 12 – 16, , 17 – 18, 19 – 21, , 22 – 24, , 25, 26 – 30, , 31 – 32, , 18 | P a g e, , 6, 9, 9, , 16, , 7, 9, , 9, , 3, 16, , 7, , 100

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, , Topics, Demonstration of various machineries used in processing, Demonstration of effect of blanching on food quality characteristics, Preservation using heat, Preservation by low temperature, Preservation by high concentration of sugar(Jam/Jelly/Marmalade /syrup, /squash), Preservation by using salt (pickling), Preservation by using chemical preservatives, (sodium benzoate, calcium propionate), Drying and dehydration of fruit, Drying and dehydration of vegetables, Reconstitution test for fruits and vegetables, Preservation of coconut shreds using humectants, Spray drying of milk, Preparation of fermented product, Total, , No. of, experiments, 1, 1, 1, 1, 3, 1, 2, 1, 1, 1, 1, 1, 1, 16, , TEXTBOOKS, Sr., No., 1, , 2, 3, 4, 5, 6, , Name of Book, Preservation of Fruits & Vegetables, , Food Processing Technology:, Principles and Practice, Handbook of Food Preservation, Emerging Technologies for Food, Processing, Introduction to Food Processing, Handbook of Analysis and Quality, Control for Fruit and Vegetable, Products., , Author, Girdhari Lal, G. S., Siddappa, G. L., Tandon,, P. Fellows, Shafiur Rahman M., Da-Wen Sun, Jelen P., , Publisher, Indian Council of Agricultural Research,, Publications 1986, CRC Press, 2000, ISBN: 9780849308871, CRC Press, 2007, ISBN: 9781420017373, Academic Press, 2005, ISBN: 9780080455648, Prentice Hall , 1985, 2nd Ed. Tata-McGraw-Hill. 2001., , Ranganna S., , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Technology of Food Preservation, Introduction to Food Science and, Technology, Food Processing Handbook, , Desroiser N.W., Stewart GP and, Amerine MA, Brennan JG, , Food Science, 4, , Essentials of Food Science, , Potter NN and, Hotchkiss JH, Vickie AV, , 5, , Food Processing and Preservation, , B. Sivasankar, , 19 | P a g e, , Publisher, AVI Pub. Co., 1997, Elsevier, 2012, ISBN: 0323156649,, John Wiley & Sons, 2012, ISBN: 9783527634378, Springer Science & Business Media,, 2013ISBN: 9401572623, Springer Science & Business Media,, 2013ISBN: 9781461491385, PHI Learning Pvt. Ltd., 2002, ISBN: 9788120320864

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FPT-112, , POSTHARVEST MANAGEMENT OF FRUITS, AND VEGETABLES, , 3(2+1), , Theory, Introduction: Importance; Present status; export potential; employment generation Introduction to Post, Harvest Management: Definition of PHM, PHT, Scope, Responsibilities, Post-harvest losses, Possible, measures, Morphology of Fruits and Vegetables: Introduction; Parts of fruit; Botanical classification of, fruit; Consumer classification of fruit; Classification of fruits on the basis of origin; Vegetables; Fruits vs., vegetables Nutritional value: Introduction; Water; Carbohydrates; Protein; Lipid; Organic acids; Vitamin, and minerals, Volatiles; Physiology and Biochemistry: Introduction; Physiological development stages;, Respiration; Respiration drift; Climacteric fruit; Non-climacteric fruit; Biochemistry of respiration;, Aerobic and Anaerobic respiration; RQ; Factors affecting rate of respiration; Transpiration; Maturity of, Fruits and Vegetables: Introduction; Methods of identification of maturity, Fruit Ripening: Introduction;, Changes during Ripening; Deterioration of Fruits & Vegetables: Introduction; Primary and Secondary, causes of losses; Pre-harvest Factors affecting Quality: Introduction; Preharvest factors related to plant;, Preharvest factors related to Environment; Preharvest factors related to chemicals; Harvesting of Fruits &, Vegetables: Introduction,definition, methods of harvesting,factors during harvest affecting harvesting of, fruits &vegetables: Introduction; Post-harvest handling; Post-harvest Commodity Treatments: Precooling;, Waxing; Sprout inhibition; Disinfestation; Fungicide application; Hot water treatment; Vapour heat, treatment; Irradiation; Ripening and Degreening; Delaying ripening; Curing of roots and tubers; Dryings, of root crops; Commodity treatments for apple Pre-cooling: Introduction; Effect of precooling on product, quality; Factors affecting precooling; Cooling methods; Packinghouse operations: Introduction; Dumping, (loading and unloading); Washing; Drying; Sorting & Grading; Commodity treatments; Packaging;, Transportation Storage Structures: Introduction; Goal of Storage systems; Storage considerations; Storage, Systems; Low cost and High Cost Technology, MA, CA and Hypobaric storage Chemical Preservation of, Fruits and Vegetables: General rules for chemical preservation; Factors affecting action of chemical, preservatives, Hurdle technologies for preservation; Biotechnology of fruits and vegetables, , Practicals, Morphological features of some selected fruits and vegetables; Studies on maturity indices;Wax coating, of selected fruits; Use of chemicals for ripening of fruits; Effect of maturity on acidity of lemon; Effect of, storage of respiration and transpiration of fruit; Packaging of fruits and vegetables with scavengers;, Determination of firmness of fruits and vegetables ; Degreening of fruits, , 20 | P a g e

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Teaching Schedule-Theory With Weightages(%), Lecture, No., , Topics, , 1, , Introduction: Importance; present status; export potential; employment, generation, Introduction to post harvest management: Definition of PHM, PHT, scope,, responsibilities, post-harvest losses, possible measures, to reduce the PHL, Morphology of fruits and vegetables: Introduction; parts of fruit; botanical, classification of fruit; consumer classification of fruit; classification of fruits on, the basis of origin; vegetables; fruits vs. vegetables, Nutritional value: Introduction; water; carbohydrates; protein; lipid; organic, acids; vitamin and minerals; volatiles, Physiology and biochemistry: Introduction; physiological development stages;, respiration; respiration drift; climacteric fruit; non-climacteric fruit;, biochemistry of respiration; aerobic and anaerobic respiration; RQ; factors, affecting rate of respiration; transpiration, Maturity of fruits and vegetables: Introduction; methods of identification of, maturity, fruit ripening: introduction; changes during ripening, Deterioration of fruits & vegetables: Introduction; primary and secondary causes, of losses, Pre-harvest factors affecting quality: Introduction; preharvest factors related to, plant; preharvest factors related to environment; preharvest factors related to, chemicals;, Harvesting of fruits & vegetables: Introduction; definition; different methods of, harvesting; factors during harvest affecting quality of produce; post-harvest, handling: Iintroduction; postharvest handling, Post-harvest commodity treatments: Introduction; precooling; waxing; sprout, inhibition; disinfestation; fungicide application; hot water treatment; vapour, heat treatment; irradiation; ripening and degreening; delaying ripening; curing, of roots and tubers; dryings of root crops; commodity treatments for apple, Pre-cooling: Introduction; effect of precooling on product quality; factors, affecting precooling; cooling methods, Packinghouse operations: Introduction; dumping (loading and unloading);, washing; drying; sorting & grading; commodity treatments; packaging;, transportation, Storage structures: Introduction; goal of storage systems; storage considerations;, storage systems; low cost and high cost technology, MA, CA and hypobaric, storage, Chemical preservation of fruits and vegetables: General rules for chemical, preservation; factors affecting action of chemical preservatives, Hurdle technologies for Preservation and biotechnology of fruits and vegetables, Total, , 2–3, 4–6, 7–8, 9 – 11, , 12 – 13, 14, 15, 16 – 18, 19 – 21, , 22, 23 – 24, 25 – 28, 29 – 31, 32, , 21 | P a g e, , %, Syllabus, Covered, 3, 6, 10, , 6, 10, , 6, 3, 3, , 10, , 10, , 3, 6, , 12, , 9, 3, 100

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, , Topics, Morphological features of some selected fruits and vegetables, Determination of angularity of banana and its correlation with maturity, Study on inactivation of enzyme by blanching, Determination of total soluble solids of fruits, Determination of juice content of fruits, Determination of titrable acidity of fruit and its correlation with ripening, Studies on starch content and its correlation ripening of fruit, Determination of fruit firmness and its correlation with ripening, Wax coating of selected fruits, Ripening of banana using ethrel, Studies on effect of different storage temperatures on quality of fruits, Effect of storage transpiration rate of fruit, Packaging of fruits and vegetables, Effect of blanching of polyphenol oxidase activity, Total, , No. of, experiments, 1, 1, 1, 1, 1, 1, 1, 1, 2, 1, 1, 1, 2, 1, 16, , TEXT BOOKS, Sr., No., 1, , 2, , 3, 4, , Name of Book, A Handbook on Post harvest, Management of Fruits and, Vegetables, Postharvest: An introduction to, the physiology and handling of, fruit and vegetables, 6th edition, Post harvest Technology of Fruits, and Vegetables – Vol. 1, Handbook of Analysis and, Quality Control for Fruits and, Vegetable Products, , Author, , Publisher, , P. Jacob John, , Daya Publishing House, Delhi, ISBN: 9788170355328, , Wills R. and, Golding J., , UNSW Press, ISBN: 9781742247854, , Verma L. R. and, Joshi V. K., Ranganna S., , Indus Publishing Company, Delhi, ISBN: 8173871086, 2nd Edition, Tata-McGraw Hill, 2001, , Author, , Publisher, , REFERENCE BOOKS, Sr., No., 1, , 2, 3, , Name of Book, Handbook, Technology, , Postharvest Chakraverty A., Mujumdar A. S., Ramaswamy H., Handbook of Vegetable Science Salunke D. K., and Technology:, Kadam S. S., Handling and Preservation of FAO, Fruits, and, Vegetables, by, Combined Methods for Rural, Areas- Technical Manual, , 22 | P a g e, , of, , Marcel Dekker Inc. , New York, ISBN: 0824705149, Marcel Dekker Inc. , New York, ISBN: 0824705149, FAO Agr. Ser. Bull., 149. 2007

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FPT-123, , CEREAL PROCESSING, , 3(2+1), , Theory, Present status and future prospects of cereals and millets; Morphology: physico-chemical properties;, chemical composition and nutritive value Rice: Paddy processing and rice milling: conventional milling,, modern milling, milling operations, milling machines, milling efficiency, byproducts of rice milling., Quality characteristics influencing final milled products. Parboiling: rice bran stabilization and its, methods; Aging of rice; Enrichment – need, methods; processed foods from rice – breakfast cereals,, flakes, puffing, canning and instant rice. Wheat: 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: Corn milling – dry and wet milling, starch and gluten separation, milling fractions and, modified starches. Barley: Malting and milling Sorghum: milling, Malting, Pearling and industrial, utilization Millets: Importance of Millet, composition, processing of millets for food uses, major and, minor millets Products and Byproduct of cereal and millets: infant foods from cereals and millets,, breakfast cereal foods – flaked, puffed, expanded, extruded and shredded products, etc., Practicals, Determination of physical properties of cereal grains;Determination of chemical properties of cereal, grains Studies on cooking quality of cereals; Preparation of malt; Value added products from cereals and, millets; Production of modified starch; Visit to milling industry, , Teaching Schedule - Theory with Weightages (%), No., Units, 1-4, 5-11, , 12-15, , 16-20, 21, 22-24, 25-28, 29-32, , Topics, , Present status and future prospects of cereals and millets; Morphology: physicochemical properties; chemical composition and nutritive value, Rice: Paddy processing and rice milling: conventional milling, modern milling, operations, milling machines, milling efficiency, byproducts of rice milling., Quality characteristics influencing final milled products. Parboiling: rice bran, stabilization and its methods; Aging of rice; Enrichment – need, methods;, processed foods from rice – breakfast cereals, flakes, puffing, canning and instant, rice., Wheat: 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: Corn milling – dry and wet milling, starch and gluten separation, milling, fractions ad modified starches., Barley: Malting and milling, Sorghum: Milling, Malting, Pearling and industrial utilization., Millets: Importance of Millet, composition, processing of millets for food uses,, major and minor millets, Products and Byproduct of cereal and millets: infant foods from cereals and, millets, cereal based fermented products, breakfast cereal foods – flaked, puffed,, expanded, extruded and shredded products, etc., Total, , 23 | P a g e, , %, Syllabus, Covered, 13, 21, , 13, , 15, 3, 9, 13, 13, , 100

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, , Topics, Determination of physical properties of cereal grains, Determination of chemical properties of cereal grains, Germination of grains, Studies on cooking quality of cereals (cooking time, grain elongation, etc), Functional properties of different cereal flour, Determination of starch content of cereal, Study on gelatinization of starch, Determination of amylase content of rice, Determination of fat acidity of cereals, Phenol test for cereals, Determination of sedimentation value, Milling of cereal grains, Visit to milling industry, Total, , No. of, experiments, 2, 2, 1, 1, 1, 1, 1, 1, 1, 1, 1, 2, 1, 16, , TEXT BOOKS, Sr., No., 1, 2, 3, 4, 5, , Name of Book, , Author, , Technology of Cereals, , Kent NL, , Post Harvest Technology of, Cereals, Pulses and Oil seeds, Modern Cereal Science &, Technology, Hand Book of Cereal Science and, Technology, Principles of Cereal Science and, Technology, , A. Chakravarthy, Y. Pomeranz, Keral Kulp, Hoseney RS, , Publisher, Woodhead Publishing1983, ISBN: 9780080408347, Oxford and IBH Publishing Company,, 2014, VCH Publishing, 1987, ISBN: 9780895733269, CRC Press,, ISBN: 9780824782948, 2nd Ed. AACC., 1994, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, , Rice – Utilization, , Luh b.s., Salunkhe D.K., , 4, , Post Harvest Biotechnology of, Cereals, Handbook of Post Harvest and, Technology; Cereals, Fruit and, Vegetables tea and spices., Rice – Chemistry and Technology, , 5, , Cereal and Cereal Products, , 6, , Cereal Science, , Dendy DAV &, Dobraszczyk BJ, Matz SA, , 2, 3, , 24 | P a g e, , Chakraverty A.,, Mujumdar A.S., Hosahalli S.R., Champagne E.T., , Publisher, Springer, 1991, ISBN: 9780442004859, CRC Press, 1985, ISBN: 9780849362880, CRC Press 1990, ISBN: 9780203911310, American Association of Cereal, Chemists, 2004, ISBN: 97818911273425, Aspen Publication, 2001, AVI Publication, 1969

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FPT-124, , FOOD PACKAGING TECHNOLOGY, , 3(2+1), , Theory, Introduction to subject, Packaging situations in World and India Need of packaging, plastic, consumption/use in World, India etc. Package requirements, package functions Hazards acting, on package during transportation, Storage and atmospheric package, labeling laws Package, Materials: classification packages, paper as package material its manufacture, types, advantages, corrugated and paper board boxes etc. Glass as package material, Manufacture, Advantages,, disadvantages. Metal as package material-manufacture, Advantages, disadvantages Aluminum, as package material, its advantages and disadvantages, plastic as package material classification, of polymers, Properties of each plastics, uses of each plastics, chemistry of each plastic such as, polyethylene, Polypropylene, polystyrene, polycarbonate, PVC, PVDC, Cellulose acetate,, Nylon etc. Lamination, Coating and Aseptic packaging, Lamination, need of lamination, types,, properties, advantages & disadvantages of each type. Coating on paper & films, types of, coatings. Need of coating, methods of coatings. Biodegradable and edible packaging, Aseptic, packaging-Need, Advantages, process, comparison of conventional & aseptic packaging., System of aseptic packaging and materials used in aseptic packaging, Machineries used in, Packing foods. Permeability – theoretical consideration, permeability of gases and vapours., Permeability of multilayer packages, permeability in relation to products. Packaging of Specific, Foods with its properties like bread, biscuits coffee, milk powder, egg powder, carbonated, beverages Snack foods etc, Mechanical and functional tests on package, Various mechanical, functional testes perform in laboratories on package boxes and package materials., Practicals, Identification of Packaging Materials; Measurement of Thickness of Packaging Films, papers, and boards; Measurement of water absorption of paper, paper boards; Measurement of bursting, strength of paper and paperboard; Measurement Tear resistance of papers; Measurement of, puncture resistance ofpaper and paperboard; Measurement of tensile strength of paper of paper, boards;Determination of gas transmission rate of package films; Determination of WVTR of, films; Determination of coating on package materials; Identification of plastic films;, Prepackaging practices followed for packing fruits and vegetables., , 25 | P a g e

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Teaching Schedule - Theory with Weightages (%), No., Units, , Topics, , 1-5, , Introduction to subject, Packaging situations in world and India, need of packaging,, plastic consumption/use in world, India etc. package requirements, package, functions, hazards acting on package during transportation, storage and atmospheric, package, labeling laws, 6-15 Package materials: classification packages, paper as package material its, manufacture, types, advantages, corrugated and paper board boxes etc. Glass as, package material, manufacture, advantages, disadvantages, metal as package, material-manufacture, advantages, disadvantages, aluminum as package material,. Its, advantages and disadvantages, plastic as package material, classification of, polymers, properties, uses and chemistry of each plastic such as polyethylene,, polypropylene, polystyrene, polycarbonate, PVC, PVDC, cellulose acetate, nylon, etc., 16-21 Lamination, Coating and Aseptic packaging: Lamination, need of lamination, types,, properties, advantages & disadvantages of each type. coating on paper & films, types, of coatings, need of coating, methods of coatings, Biodegradable and edible, packaging, aseptic packaging-need, advantages, process, comparison of conventional, & aseptic packaging. system of aseptic packaging and materials used in aseptic, packaging machineries used in packing foods., Permeability – theoretical consideration permeability of gases and vapours,, permeability of multilayer packages, permeability in relation to products., 22-27 Packaging of specific foods with its propertieslike bread, biscuits coffee, milk, powder, carbonated beverages snack foods etc, 28-32 Mechanical and functional tests on package, Various mechanical functional testes perform in laboratories on package boxes and, package materials, Total, , %, Syllabus, Covered, 16, , 30, , 19, , 19, 16, , 100, , Practical Exercises, No. of, Topics, Units, 1, Identification of packaging materials, 2, Measurement of thickness of packaging films, papers and boards, 3, Measurement of water absorption of paper, paper boards, 4, Measurement of bursting strength of paper of paper boards, 5, Measurement tear resistance of papers, 6, Measurement of puncture resistance of paper and paperboard, 7, Measurement of tensile strength of paper of paper boards, 8, Determination of gas transmission rate of package films, 9, Determination of WVTR of films, 10, Determination of coating on package materials, 11, Tests for identification of plastic films, 12, Prepackaging practices followed for packing of fruits and vegetables, 13, Visit to packaging industry, Total, , 26 | P a g e, , No. of, experiments, 1, 1, 1, 1, 2, 1, 1, 1, 2, 1, 2, 1, 1, 16

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TEXT BOOKS, Sr., No., 1, 2, , Name of Book, Handbook of Package, Engineering, Food Packaging: Principles and, Practice, Third Edition, , 3, 4, 5, , Food Packaging, Principles of Food Packaging, Food Packaging, , Author, , Joseph F. Hanlon, Robertson G.L., Sacharow and, Griffin, R. Heiss, Kadoya T., , Publisher, CRC Press, ISBN: 9781566763066, CRC Press, 2012, ISBN: 9781439862414, AVI Publishing Company, 1980, ISBN: 9780870553479, Keppler, 1970, Academic Press, 1990, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, , Fundamentals of Packaging, , F.A. Paine, , 2, , Plastic Packaging: Properties,, Processing and Applciations, , Culter JD and, Hernandez RJ, , 3, , Food Packaging Technology, , 4, , Principles of Food Packaging, , 5, , A Handbook of Food Packaging, , Richard C, Derek, M, Mark J.K., Sacharwo S and, Griffin RC, Painy FA, , 27 | P a g e, , Publisher, Institute of Packaging, 1981, ISBN: 9780950756707, Hanser, 2004, ISBN: 9783446229082, CRC Press, 2003, ISBN: 9780849397882, AVI Publication, 1980, Blackie Academics, 1992

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FPT-235, , LEGUMES AND OILSEEDS TECHNOLOGY, , 3(2+1), , Theory, Present status and future prospects of legumes and oilseeds; Morphology of legumes and oilseeds;, Classification and types of legumes and oilseeds, Anti-nutritional compounds in legumes and oilseeds;, Methods of removal of anti-nutritional compounds, Milling of legumes: home scale, cottage scale and, modern milling methods, milling quality, efficiency and factors affecting milling; problems in dhal, milling industry, Soaking and germination of pulses, Cooking quality of legumes – factors affecting, cooking quality, Oilseeds: composition, methods of extraction, Desolventization and refining of oils:, degumming, neutralization bleaching, filtration, deodorization, etc. New technologies in oilseed, processing, Utilization of oil seed meals for food uses i.e. high protein products like concentrate, isolates, Byproduct of pulses and oil milling and their value addition., Practicals, 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., Teaching Schedule - Theory with Weightages (%), No., Units, 1-4, 5-7, 8-12, , 13-15, 16-18, 19-21, 22-24, 25-26, 27-30, 31-32, , Topics, , Present status and future prospects of legumes and oilseeds; Morphology of, legumes and oilseeds; Classification and types of legumes and oilseeds, Anti-nutritional compounds in legumes and oilseeds; Methods of removal of antinutritional compounds, Milling of legumes: home scale, cottage scale and modern milling methods,, milling quality, efficiency and factors affecting milling; problems in dhal milling, industry, Soaking and germination of pulses, Cooking quality of legumes – factors affecting cooking quality, Oilseeds: composition, methods of extraction, Desolventization and refining of oils: degumming, neutralization bleaching,, filtration, deodorization, etc., New technologies in oilseed processing, Utilization of oil seed meals for food uses i.e. high protein products like, concentrate, isolates, Byproduct of pulses and oil milling and their value addition., Total, , 28 | P a g e, , %, Syllabus, Covered, 13, 9, 13, , 10, 9, 9, 9, 10, 12, 6, 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., , Topics, Determination of physical properties of legumes/oilseeds, Determination of antinutritional factors in legumes, Cooking quality of dhal, Puffing of legumes, Milling of legumes, Preparation of composite legume flour, Preparation of soy milk and soy paneer, Preparation of protein isolate, Preparation of quick cooking dhal, Measurement of physico-chemical properties of oils, Hydrogenation of oil, Measurement of melting point of fats, Preparation of peanut butter, Visit to dhal mill and oil mill, Total, , No. of, experiments, 2, 2, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOKS, Sr., No., 1, , Name of Book, Pulses, , Author, Harbhajan Singh, , 2, , Legumes Chemistry, Technology Mathews RH, and Human Nutrition, , 3, , Post harvest technology of, cereals: pulses and oilseeds, Bailey’s Industrial Oil & Fat, Products, Food Legumes, , 4, 5, , Chakraverty A., Bailey A.E. and, Shahidi F., Kay DE, , Publisher, Agrotech Pub. Academy, 2005, ISBN: 9788183210140, Marcel Dekker, 1989, , Oxford & ibh publishing company, 1988, isbn: 9788120402898, Wiley Publciation, 2005, ISBN: 9780471385462, Tropical Products Institute, 1979, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Food and Feed from Legumes and, Oilseeds, Legumes and Oilseed Crops, , Smartt J and, Nwokolo E., Bajaj YPS, , Handbook of Seed Science and, Technology, , Basra A., , 29 | P a g e, , Publisher, Springer, 2012, ISBN: 9781461304333, Springer, 2012, ISBN: 9783642744488, CRC Press, 2006, ISBN: 9781560223153

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FPT-236, , MEAT, POULRY AND FISH TECHNOLOGY, , 3(2+1), , Theory, Sources and developments of meat and poultry industries in India and importance in national economy,, Muscle structure, chemical composition and physico-chemical properties of meat muscle, Abattoir design, and layout, Pre-slaughter transport and care and antemortem inspection. Slaughtering of animals and, poultry, post-mortem inspection and grading of meat, Factors affecting post-mortem changes, properties, and shelf life of meat. Egg structure: Composition, quality characteristics, processing and preservation of, eggs, Processing and preservation of meat- mechanical deboning, aging or chilling, freezing, pickling,, curing, cooking and smoking of meat, Meat tenderization. – principles and methods, Meat emulsions,, Technology of manufacture of meat and poultry products Meat plant sanitation and safety By-products, utilization of abattoir., Practicals, Pre-slaughter operations of meat animals and poultry birds;Slaughtering and dressing of meat, animals;Study of post-mortem changes;Meat cutting and handling;Evaluation of meat, quality;Preservation of meat by different methods and preparation of meat and poultry, products;Evaluation of quality and grading of eggs;Preservation of shell eggs;Experiments in by-products, utilization.Classification of fish (fresh water and marine), composition of fish, characteristics of fresh, fish. Fish products: surimi; Fish protein concentrates (FPC); Fish protein extracts (FPE), fish protein, hydrolysates (FPH);, Teaching Schedule - Theory with Weightages (%), Unit, No., 1-2, 3-5, 6-8, 9-11, 12-14, 15-17, 18-20, 21-23, 24-25, 26-28, 29-30, 31-32, , %, Syllabus, Covered, Sources and developments of meat and poultry industries in India and importance, 6, in national economy, Muscle structure, chemical composition and physico-chemical properties of meat, 10, muscle. Abattoir design and layout, Pre-slaughter transport and care and antimortem inspection, 9, Slaughtering of animals and poultry, post-mortem inspection and grading of meat, 9, Factors affecting post-mortem changes, properties and shelf life of meat, 9, Egg structure: Composition, quality characteristics, processing and preservation, 10, of eggs, Processing and preservation of meat- mechanical deboning, aging or chilling,, 10, freezing, pickling, curing, cooking and smoking of meat, Meat tenderization. – principles an methods, 10, Meat emulsions, 6, Technology of manufacture of meat and poultry products, 9, Meat plant sanitation and safety; By-products utilization of abattoir, 6, Classification of fish (fresh water and marine), composition of fish, characteristics, 6, of fresh fish. Fish products: surimi; Fish protein concentrates (FPC); Fish protein, extracts (FPE), fish protein hydrolysates (FPH), Total, 100, , 30 | P a g e, , Topics

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Practical Exercises, Unit No., , Number of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , Topics, Slaughtering and dressing of poultry bird, Slaughtering and dressing of goat, Determination of water holding capacity of meat, Determination of extract release volume, Determination of meat pH, Estimation of total meat pigments, Determination of metmyoglobin content of meat, Preparation of meat products, Preparation of blood meal, Tenderization of meat, Composition and structure of egg, Determination of egg quality by Haugh unit, Preservation of shell egg, Study of anatomy and dressing of fish, Preparation of fish protein concentrate (FPC), Visit to slaughter house, Total, , 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, , TEXT BOOKS, Sr., No., 1, , Name of Book, , Author, , Principles of Meat Science, , Aberle E.D., , 2, , Principles of Meat Technology, , Singh V. P., , 3, , Handbook of Heat and Meat, Processing, Poultry Production, Fish Processing Technology, , Hue Y.H., , Handbook of Meat, Poultry and, Seafood Quality, , Kerth, , 4, 5, 6, , Singh R. A., Hall G.M., , Publisher, Kendall Hunt Publication, ISBN: 9780787247201, New India Publishing Agency, Delhi, ISBN: 9789380235554, CRC Press, New York, ISBN: 9781439836835, Khyani Publishers, Delhi, Springer Publication, ISBN: 9781461311133, Wiley Backwell, 2012, SBN: 9780470958322, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, , Publisher, , Meat Science, , Lawrie R. A., , 2, , Handbook of Meat Processing, , Fidel Toldra, , 3, , Meat Products Handbook – Gerhard Feiner, Practical Science and Technology, Outlines of Meat Science and Sharma B.D., Technology, , Pergamon Press, New York, ISBN: 080307906, Wiley-Blackwell, Iowa, USA, ISBN: 9780813821825, CRC Press, Boca Raton, ISBN: 9780849380105, Jaypee Brother Medical Publishers,, ISBN: 9789350254813, , 4, , 31 | P a g e

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FPT-237, , PROCESSING TECHNOLOGY OF BEVERAGES, , 2(1+1), , Theory, History, importance of beverages and status of beverage industry, Processing of beverages, Packaged, drinking water, juice based beverages, Synthetic, still, carbonated, low-calorie and dry beverages, isotonic, and sports drinks, dairy based , 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, Practicals, 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., Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , No. of, Lectures, , 1, 2, 3, 4-5, , History, importance of beverages and status of beverage industry, Processing of beverages, Packaged drinking water, juice based beverages, Synthetic, still, carbonated, low-calorie and dry beverages, isotonic, and sports drinks, dairy based and 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 water, Sweeteners, colorants, acidulants, clouding, 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, Total, , 1, 1, 1, 2, , %, Syllabus, Covered, 6, 6, 6, 13, , 2, , 13, , 2, 1, , 13, 6, , 1, 1, , 6, 6, , 2, 1, 1, , 13, 6, 6, , 16, , 100, , 6-7, 8-9, 10, 11, 12, 13-14, 15, 16, , 32 | P a g e

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Practical Exercises, No. of, Unit, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., 17., , Topics, Quality analysis of water from different sources and treatments, Determination of aqueous extraction of tea/coffee, Test for chicory in coffee, Detection of sodium benzoate in beverage, Measurement of pH and acidity of beverage, Detection of E. coli in beverage, Measurement of CO2 content of carbonated beverage, Determination of caffeine in beverages, Determination of tannins in wine, Preparation of Instant Tea/coffee, Preparation of RTS beverage, Preparation of carbonated beverage, Specifications for different fruit beverages and preparation of fruits squash, Preparation of artificial lemon juice, Preparation of beverage using artificial sweetener, Visit to carbonation unit, Visit to mineral water plant, Total, , Number of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOKS, Sr., No., 1, , 2, 3, 4, , Name of Book, , Author, , Publisher, , Fruit and Vegetable Juices, , Tressler D.K.,, Joslyn M.A. and, Marsh G.C., , AVI publishing company New, York 1971, , Food and Beverage Technology, International USA, Beverages: Technology, Chemistry and, Mcirobiology, Manufacturing of Food and Beverages, , Bernard and Alan, , Sterling Publication, 1989, , Varnam and, Sutherland, NIIR Board, , Springer, 1994, NIIR Publication, New Delhi, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, , Author, , Food Flavourings, Handbook of Alcoholic Beverages, Beverages, , P.R. Ashust, Alan Buglass, Pare Jean, , Preservation of Fruit and Vegetable, Products, , Girdharilal,, Siddappa, Tondon, , 33 | P a g e, , Publisher, Springer, 2012, John Wiley and Sons, 2011, Company’s Coming Publishing, Limited, 1997, Indian Council of Agricultural, Research, Publications 1986

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FPT-238, , PROCESSING OF MILK AND MILK PRODUCTS, , 3(2+1), , Theory, Milk and milk products in India. Importance of milk processing plant in the country Handling and, maintenance of dairy plant equipment. Dairy plant operations viz. receiving, separation, clarification,, pasteurization, standardization, homogenization, sterilization, storage, transport and distribution of milk., Problems of milk supply in India, UHT, toned, humanized, fortified, reconstituted and flavoured milks., Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand). Milk products processing viz., cream, butter, ghee, cheese, condensed milk, evaporated milk, whole and skimmed milk powder icecream, butter oil, khoa, channa, paneer and similar products. Judging and grading of milk products, Cheese spreads by spray and roller drying techniques, EMC (Enzyme modified cheese), Enzymes in dairy, processing Insanitization viz. selection and use of dairy cleaner and sanitizer. Inplant cleaning system, Scope and functioning of milk supply schemes and various national and international organizations,, Specifications and standards in milk processing industry, Dairy plant sanitation and waste disposal., Practicals, Sampling and analysis of milk – Sp.gravity physico chemical properties and composition, DMC and DYC, reduction tests, presence of adulterants and preservatives;Standardization of milk for, markets;Clarification and separation of milk;Heat processing of milk – Pasteurization;Preparation, of ;utter and Ghee;Ice-cream preparation;Preparation of dahi, shrikhand, lassi etc;Preparation of, khoa;khoa based sweets;Preparation of channa, paneer and chana based sweets;Visit to Dairy plant;, Teaching Schedule - Theory with Weightages (%), No., unit, , Topics, , 1-2, , Milk and milk products in India; Importance of milk processing plant in the, country, Handling and maintenance of dairy plant equipment. Dairy plant operations viz., receiving, separation, clarification, pasteurization, standardization,, homogenization, sterilization, storage, transport and distribution of milk, Problems of milk supply in India. UHT, toned, humanized,fortified, reconstituted, and flavoured milks, Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand); Milk, products processing viz. cream, butter, ghee, cheese, condensed milk, evaporated, milk, whole and skimmed milk powder, Ice-cream, butter oil, khoa, channa, paneer and similar products, Judging and grading of milk products, Cheese spreads by spray and roller drying techniques, EMC (Enzyme modified cheese); Enzymes in dairy processing, Insanitization viz. selection and use of dairy cleaner and sanitizer, Inplant cleaning system, Scope and functioning of milk supply schemes and various national and, international organizations, Specifications and standards in milk processing industry, Dairy plant sanitation and waste disposal, Total, , 3-6, , 7-8, 9-11, , 12-13, 14-15, 16-17, 18-19, 20-21, 22-23, 24-26, 27-29, 30-32, , 34 | P a g e, , %, Syllabus, Covered, 7, 12, , 7, 9, , 6, 6, 6, 6, 6, 7, 10, 9, 9, 100

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Practical Exercises, No. of, units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Number, of, experiments, Sampling of milk and milk production, 1, Milk testing, 1, Determination of fat content of milk, 1, Detection of adulterants in milk and milk products, 1, Standardization of milk, 1, Heat processing of milk – Pasteurization, 1, Preparation of butter, 1, Preparation of ghee, 1, Preparation of ice-cream, 1, Preparation of coagulated milk product (paneer), 1, Preparation of indigenous fermented milk products (dahi, Shrikhand, etc), 1, Preparation of khoa, 1, Preparation of khoa based sweet, 1, Prepaartion of channa, 1, Preparation of channa based sweet (Rasogulla), 1, Visit to dairy plant, 1, Total, 16, Topics, , TEXT BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, Outline of Dairy Technology, The Fluid Milk Industry, Indian Dairy Industry, Technology of Milk Processing, , Author, , Publisher, , Sukumar De, Oxford University Press, 2008, Henderson JL, AVI Publishing Co, USA, K.S.Rangappa and Asia publishing house, Mumbai, K L Acharya, Khan QA and ICAR, New Delhi, Padmanabhan, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, , Publisher, , Principles of Dairy Processing, , J.N.Warner,, , Wiley Eastern Ltd, New Delhi, , 2, , Judging of Dairy Products, , 3, , Dairy Technology: Principles of, milk properties and processes, Technology of Dairy Products, , J.A.Nelson, Trout, Walstra P., , 4, , 35 | P a g e, , Early R., , and The Olsen publishing Co. Milwankee,, Wisconsin, USA, CRC Press, 1999, Springer, 1998

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FPT-249, , WHEAT MILLING AND BAKING TECHNOLOGY, , 3(2+1), , Theory, Wheat – importance, production verities used for cultivation, Types of wheat, grading and quality of, wheat Structure of wheat chemical constituents, their distribution, Physico-chemical and Rheological, properties, Enzymes in wheat, damage wheat, Conditioning of wheat – principles and methods of, conditioning, Milling of wheat – Roller flour milling process Break rolls, reduction rolls, The design and, operation, Wheat milling process, Products of wheat milling industry,flour, atta, etc. flour grades,, supplementation, Fortification, Flour additives, flour improvers, Bleaching, Oxidizing agents Bakery, products, role of bakery ingredients (major and minor), from hard wheat: bread processes of bread, making using straight and sponge, dough methods role of each ingredient, quality control Testing of raw, material testing of final product Bread faults, staleness, roppiness, Baked Products from soft, wheat:cookies, crackers, biscuits, cakes: types, ingredients, process, fault causes and remedy Other bakery, products: using very hard wheat. pizza, pastry and its types. Macaroni products: Including spaghetti,, noodles, vermicelli-process. Nutritional improvement of bakery products Setting of bakery unit, bakery, norms, specifications for raw materials, Packaging, marketing of products, project report preparation, Practicals, Classification of wheat based on physico-chemical properties;Conditioning of wheat; Milling of, wheat;Quality Testing of flour: Falling number and α- amylase activity; Sedimentation value, Pelshenke, value, Rheological Tests (Farinograph, Mixograph, Extensiograph, Alveograph);Manufacture loaf bread,, types, faults, remedies, shelf life bread, quality of bread;Test Baking: biscuits, cookies;rackers,, buns: ;Types and quality;Other baked products- pastry, pizza;Visit to wheat milling industry, visit to, bakery., Teaching Schedule - Theory with Weightages (%), , No. of Units, 1, 2, 3-4, 5-6, 7, 8-9, 10-12, 13-14, 15, 16-21, , 22-25, 26-28, 36 | P a g e, , Topics, Wheat – importance, production verities used for cultivation, Types of wheat, grading and quality of wheat, Structure of wheat, chemical constituents and their distribution, Physico-chemical and Rheological properties, Enzymes in wheat, damage of wheat, Conditioning of wheat – principles and methods of conditioning, Milling of wheat: Rolling flour milling process; break rolls; reduction rolls;, Design and operation, wheat milling process, Products of wheat milling industry: Flour, atta, etc. flour grades,, supplementation, Fortification, Flour additives, flour improvers, Bleaching, Oxidizing agents, Bakery products, role of bakery ingredients (major and minor),from hard, wheat: bread processes of bread making using straightand sponge, dough, methods role of each ingredient, quality controlTesting of raw material testing, of final productDefects in bread; staleness, roppines., Baked product from soft wheat; cookies, crackers, biscuits, cakes – ingredients,, process, fault causes and remedy, Other bakery products: using very hard wheat. pizza, pastry and its types., , %, Syllabus, Covered, 6, 4, 6, 6, 3, 6, 10, 7, 3, 16, , 12, 9

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Macaroni products: Including spaghetti, noodles, vermicelli-process., Nutritional improvement of bakery products, Setting of bakery unit, bakery norms, specifications for raw materials, Packaging, marketing of products, preparation of project report., , 29-32, , 12, 100, , Total, , Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., , Topics, Classification of wheat based on physico-chemical properties, Determination of gluten content of wheat, Determination of dough rising capacity, Determination of Pelshanke Value, Determination of sedimentation value, Determination of falling number, Determination of alcoholic acidity of flour, Preparation of bread, Evaluation of quality parameters of bread, Preparation of biscuit, Evaluation of physical properties of cookies, Preparation of sponge cake, Rheological Testing (farinograph, mixograph, extensiograph, alveograph,, amylograph), Visit to wheat milling industry, visit to bakery unit, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 2, 1, 16, , TEXT BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, , Author, , Bakery Science and Cereal Technology, Technology of Cereals, Flour Milling Process, Bakery Products Science and Technology, , Khetarpaul. And, Kent., Scott JH, Zhou and Hui, , Publisher, Daya Books, New Delhi 2005, Woodhead Publishing, 1994, Chapman & Hall, 1951, John Wiley and Sons, 2014, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Modern Bakery Products, Dough Wheat and Baked, Products, Baked Products, , 37 | P a g e, , Author, , Publisher, , EIRI, , EIRI Publication, New Delhi, , Faridi and Faubin, Stanley PC, Linda SY, , Springer, 2012, , and Asia publishing house, Mumbai

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FPT-2410, , FRUITS AND VEGETABLES PROCESSING, , 3(2+1), , Theory, Production and processing scenario of fruits and vegetables in India and World, Scope of fruit and vegetable, preservation industry in India. present status, constraints and prospects, Overview of principles and preservation, methods of fruits and vegetables, Commercial processing technology of 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, Preparation and preservation of juices, squashes, syrups, sherbets, nectars, cordials, etc;, Problems on squash and RTS; Processing and equipment for above products and FSSAI specification Preparation,, preservation and machines for manufacture of crystallized fruits and preserves, jam, jelly and marmalades, problems,, candies, Preparation, preservation and machines for manufacture of preserve, concentrate, fruit wine, sauerkraut,, chutney, pickles, sauce, puree, paste, ketchup; toffee, cheese, lather, dehydrated, wafers and papads, soup powders;, FSSAI specification, Production of pectin and vinegar; Commercial processing technology of selected fruits and, vegetables for production of various value added processed products., , Practicals, Primary processing of selected fruits and vegetables;Canning of Mango/Guava/ Papaya;Preparation of Jam from, selected fruit;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 onion and garlic and ginger;Preparation, of banana and potato wafers;Preparation of dehydrated leafy vegetables and Visit to fruits and vegetables pack, house; Canning plant, vegetable dehydration plant., , Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , %, Syllabus, Covered, , 1-2, 3-5, , Production and processing scenario of fruits and vegetables in India and World, Scope of fruit and vegetable preservation industry in India. present status, constraints and, prospects, Overview of principles and preservation methods of fruits and vegetables, Commercial processing technology of 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, Preparation and preservation of juices, squashes, syrups, sherbets, nectars, cordials, etc;, problems in squash and RTS; processing and equipment for above products and FSSAI, specification, Preparation, preservation and machines for manufacture of crystallized fruits and preserves,, jam, jelly and marmalades, problems, candies; Preparation, preservation and machines for, manufacture of preserve, concentrate, fruit wine, sauerkraut, chutney, pickles, sauce, puree,, paste, ketchup; toffee, cheese, lather, dehydrated, wafers and papads, soup powders; FSSAI, specification, Production of pectin and vinegar; Commercial processing technology of selected fruits and, vegetables for production of various value added processed products., , 6, 9, , 6-8, 9-12, 13-15, 16-17, 18-19, 20-22, 23-25, , 26-29, , 30-32, , Total, , 38 | P a g e, , 9, 12, 10, 6, 6, 9, 9, , 12, , 12, , 100

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, , Topics, Primary processing of selected fruits and vegetables, Canning of mango/guava/ papaya, Preparation of jam/ jelly/ marmalade from selected fruit, Preparation of RTS beverage, Preparation of squash, Preparation of grape raisins, Preparation of dried fig / banana fig, Preparation of fruit candy, Osmotic dehydration of fruit slices, Preparation of fruit leather, Preparation of fruit toffee, Preparation of pickle, Preparation of dried onion/garlic/ginger, Preparation of banana/ potato wafers, Preparation of dehydrated tomato powder, Visit to fruits and vegetables processing unit, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOKS, Sr., No., 1, , 2, , Name of Book, Fruit and Vegetable Preservation Principles and, Practices, , 3, , Post Harvest Technology of Fruits and Vegetables :, Handling, Processing, Fermentation and Waste, Management vol. I & II, Preservation of Fruits and Vegetables, , 4, , Preservation of Fruits and Vegetable, , Author, , Publisher, , Srivastava R.P., and Sanjeev, Kumar, Varma L. R. and, Joshi V.K., , International Book Distributing, Company, New Delhi 2005, , Khader, , ICAR, New Delhi 2010, , G. Lal, G.S., Siddappa, G.L., Tandan, , ICAR Publication, New Delhi, 1996, , Indus Publishing, 2000, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, 5, 6, , Name of Book, , Author, , Publisher, , Fruit and Vegetable Processing, Post harvest Handling and Processing of Fruit and, Vegetable, Fruit Processing, Handbook of Fruit and Vegetable Processing, , M.G. Danthy, I.S. Singh, , FAO, Rome, Text book, , David Arthey,, Sinha and Hui, , Reference book, John Wiley and Sons, 2010, , Fruit and Vegetable Preservation -Principles and, Practices, Handbook of Fruit Science &Technology:, Production, Composition and Processing., , Srivastava RP &, Kumar S, Salunkhe DK &, Kadam SS., , International Book, Distributors, 2003, Marcel Dekker 1995, , 39 | P a g e

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FPT-2411, , PROCESSING OF SPICES AND PLANTATION CROPS 3(2+1), , Theory, Production and processing scenario of spice, flavour & plantation crops and its scope, Major Spices:(1), Post Harvest Technology composition, processed products of following spices – ginger, chilli, turmeric,, onion, garlic, pepper, cardamom, cashew nut and coconut, Minor spices - herbs and leafy vegetables:, processing and utilization, all spice, annie seed, sweet Basil, caraway seed, cassia, cinnamon, clove,, coriander, cumin, dill seed,fern seed, nutmeg, mint, marjoram, rose merry, saffron, sage,savory, thyme,, ajowan, curry leaves, asafoctida,Tea, coffee, cocoa: Processing and quality control, Vanilla and annatto;, Processing spice oil and oleoresins; Chemistry and physiology of taste, flavouring compounds in foods, separation, purification and identification of natural flavouringmaterials; Synthetic flavouring agents and, their stability;flavours of soft drinks, baking and confectionery industry; Standards specification of spices, and flavours; Packaging of spices and spice products; Processing of arecanut and its quality control;, Processing of cashewnut and its quality control; Flavours of major and minor spices; By products from, plantation crops and spices, Practicals, Identification and characterization of flavouring compounds of spices; Estimation of oil contents, indifferent spices; Extraction of oil from clove, pepper, cardamom-chili; Extraction of, oleoresins:Turmeric, ginger, pepper, clove; Piperine estimation in pepper oleoresin; Steam distillation of, spices; Determination of curcumin content in turmeric; Chemical analysis of spices moisture, Volatile oil;, Specific; gravity, refractive index, acid value; Study of standard specification of spices; Packaging study, of spices;Preparation of curry powder; Preparation of Indian Masala for different foods; Visit to spice, industry, Teaching Schedule - Theory with Weightages (%), %, No. of Topics, Syllabus, Units, Covered, 1-2 Production and processing scenario of spice, flavour & plantation, 7, crops and its scope, Major spices: Post harvest technology, composition, processed products of spices –, 9, 3-5 ginger, chilli, turmeric, onion, garlic, pepper, cardamom, cashew nut and coconut, 6-8 Minor spices, herbs and leafy vegetables: processing and utilization, All spice, annie, 9, seed, sweet basil, caraway seed, cassia, cinnamon, clove, coriander, cumin, dill, seed, Fern seed nutmeg, mint, marjoram, Rose merry, saffron, sage, etc, 10, 9-11 savory, thyme, ajowan, curry leaves, asafetida, 9, 12-14 Tea, Coffee, Cocoa: Processing quality control, 7, 15-16 Vanilla and annatto-processing, 4, 17, Spice oil and oleoresins, 6, 18-19 Chemistry and physiological of taste, flavouring compounds in foods, 6, 20-21 Separation, purification and identification of natural flavouring materials, 6, 22-23 Synthetic flavouring agents and their stability, 40 | P a g e

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24-25, 26-27, 28, 29, 30, 31, 32, , Flavours of soft drinks, Baking and confectionery industry, Standards specification of spices and flavours, Packaging of spices and spice products, Processing of arecanut and its quality control, Processing of cashewnut and its quality control, Flavours of major and minor spices, By products from plantation crops and spices, Total, , 6, 6, 3, 3, 3, 3, 3, 100, , Practical Exercises, Number, of units, 1., , Topics, , Number of, experiments, 2, , Physicochemical properties of different spices, , 2., , Study of standard specification of spices, , 1, , 3., , Study on Curing of ginger, , 1, , 4., , Detection of adulteration in spices, , 2, , 5., , Determination of piperine content of black pepper, , 1, , 6., , Picrocrocine, safranal and crocine content, , 1, , 7., , Test for presence of chromate, , 1, , 8., 9., 10., , Extraction of oil/ oleoresins from spices, Steam distillation of spices for essential oil, Determination of curcumin content in turmeric, Preparation of curry powder, Preparation of Indian Masala for different foods, Visit to spice industry, , 1, 1, 1, 1, 2, 1, 16, , 11., 12., 13., , Total, , TEXT BOOKS, Sr., No., 1, 2, 3, 4, 5, , Name of Book, , Author, , Spices and Plantation Crops, Spice and Condiments, Handbook on Spices and Condiments, (cultivation, processing and extraction), The Complete Book on Spices &Condiments, (with cultivation, processing & uses), Spices and Seasonings: A Food Technology, Handbook, , K.G. Shanmugavelu, Pruthi J.S., Panda H., NIIR BOARD, Tainter DR and, Grenis AT, , Publisher, Agrotech Publication, Delhi, National Book Trus, 1996, Asia Pacific Business Press Inc., 2010, Asia Pacific Business Press Inc., 2010, John Wiley and Sons, 2001, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 5, , Name of Book, Handbook of Herbs and spices, The Book of Spices, Spices and Herbs for the Food Industry, Food Flavourings, , 41 | P a g e, , Author, Peter VK, Rosengarten F., Lewis YS, P.R. Ashust, , Publisher, Woodhead Publishing 2012, Pyramid Books, 1973, Food Trade Press, 1984, Springer, 2012

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FPT-3512, , CONFECTIONARY AND SNACKS TECHNOLOGY, , 3(2+1), , Theory, History, Traditional confectionary goods, Types of confectionary, classification of confectionery products, Raw Materials/ ingredients-Sugar, Sugar qualities, Physical, Chemical, Optical properties. Sugar grinding,, Dextrose, Fructose, Lactose, caramel, maltose, Honey, sorbitol, xylitol,, , Iso malt, soy maltose,, , Polydextrose, Mannitol. Whipping, Release agent, thickeners, Acidulents, Milk and Milk Products,, Flavours for confectionery, emulsifiers and other additives, Starch derivatives, colours used in, confectionary. Production of glucose syrup, Acid hydrolysis, enzyme hydrolysis, Cocoa Processing:, Cocoa bean, processing, roasting, Fermentation, Production of Cocoa butter Cocoa powder, its quality., Chocolate Processing : Ingredients, Mixing, Refining, Conching, Tempering, Molding, Cooling, Coating,, Fat bloom. High Boiled Sweets: Introduction, Composition, Properties of high boiled sweets, preparation, of high boiled sweets, Traditional, batch and continuous Method of preparation, Different types of higher, boiled sweets, Recipes. Caramel: Definition, Composition, Factors affecting quality of caramel, caramel, Manufacture process, batch type, continuous types, checking of faults in caramel, Toffee: Definition,, Composition, types of toffee Ingredient and their role. Batch and Continuous method of toffee Fondant:, Fudge/Creamy: ingredients, Methods, Productivity Lozenges: Definition recipe, Method of Manufacture,, Compositions, factors affecting quality, Industrial production, checklist of faults and remedy Tablets:, Definitions, recipe, composition, wet granulation, Slugging, Manufacture of Tablet, and Checklist of, tablet faults. Marshmallow and. Nougat: Definition, composition, recipe, and method of manufacture., Nougat Panning: Process, types of Panning, soft and hard panning. Quality of confectionery, Standards, and regulations, Packaging requirements of confectionary, economics and marketing of confectionary, goods., Practicals, Production of invert sugar ;Preparation of High boiled sweets; Preparation of Toffee; Preparation of ;, Groundnut Chikki; Preparation of decorative cake; Preparation of Chocolate; Preparation of Traditional ;, Indian Confection; Preparation of shrikhand wadi; Preparation of milk chocolate ;Preparation ;f fruit, toffee ;Preparation of flour based confectionery ;Preparation of milk cake; Preparation of, petha ;Preparation of fruit candy ;Preparation of rasgulla ;Visit to Confectionary Industry, , 42 | P a g e

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Sr., No., 1-2, 3-6, , 7-8, 9-10, 11-14, 15-18, 19-22, , 23-24, , 25-26, 27-28, , 29-30, , 31-32, , Topics, , No. of, Lectures, , History; Traditional confectionary goods; Types of confectionary;, Classification of confectionery products., Raw Materials/ ingredients- sugar, sugar qualities, physical, chemical,, optical properties,sugar grinding, dextrose, fructose, lactose, caramel,, maltose, honey, sorbitol, xylitol, iso-malt, soy maltose, polydextrose,, mannitol, Whipping, release agent, thickeners, acidulents, milk and milk products,, flavours, for confectionery, emulsifiers and other additives,, Starch derivatives, colours used in confectionary. Production of glucose, syrup, Acid hydrolysis, enzyme hydrolysis, Cocoa processing:, cocoa bean, processing, roasting, fermentation,, Production of cocoa butter,cocoa powder, its quality., Chocolate processing: ingredients, mixing, refining, conching, tempering,, molding, cooling, coating, fat bloom., High Boiled Sweets: introduction, composition, properties of high boiled, sweets, preparation of high boiled sweets, traditional, batch and continuous, method of preparation. different types of higher boiled sweets, recipes., Caramel: definition, composition, factors affecting quality of caramel,, caramel manufacture process, batch type, continuous types, checking of, faults in caramel., Toffee: definition, composition, types of toffee ingredient and their role., Batch and continuous method of toffee., Fondant: fudge/creamy: ingredients, methods, Productivity, lozenges: Definition recipe, Method of Manufacture, Compositions,, factors affecting quality, Industrial production, checklist of faults and, remedy, Tablets: Definitions, recipe, composition, wet granulation, Slugging,, Manufacture of Tablet, and Checklist of tablet faults., Marshmallow and. Nougat: Definition, composition, recipe, and method of, manufacture. Nougat, Panning: Process, types of Panning, soft and hard panning., Quality of confectionery, Standards and regulations, Packaging, requirements of confectionary, economics and marketing of confectionary, goods., Total, , 2, , %, Syllabus, Covered, 6, , 4, , 13, , 2, , 6, , 2, , 6, , 4, , 14, , 4, , 13, , 4, , 12, , 2, , 6, , 2, , 6, , 2, , 6, , 2, , 6, , 2, , 6, , 32, , 100, , 43 | P a g e

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Practical Exercises, No. of, Unit, 1, 2, 3, 4, 5, 6, 7, 8, 9., 10., 11, 12, 13, 14, 15, 16, , Topics, Production of invert sugar, Preparation of high boiled sweets, Preparation of toffee, Preparation of groundnut chikki, Preparation of caramel, Preparation of chocolate, Preparation of traditional Indian confection, Preparation of shrikhand wadi, Preparation of milk chocolate, Preparation of fruit toffee, Preparation of flour based confectionery, Preparation of milk cake, Preparation of petha, Preparation of fruit candy, Preparation of rasgulla, Visit to confectionary industry, Total, , No. of, experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOKS, Sr., No., 1, 2, 3, , 4, , Name of Book, , Author, , Publisher, , Industrial Chocolate Manufactory, and Use, Sugar Confectionery and, Chocolate Manufacture, The Complete Technology Book, on Snack Foods, , S. T. Beckett, , Sugar Confectionary Manufacture, , Jackson EB, , Springer, 2012, ISBN: 9781461521112, Springer, 2012, ISBN: 9781468414950, NIIR Project Consultancy Services,, 2013, ISBN: 9789381039243, Aspen Publication, 1999, , Name of Book, , Author, , Publisher, , Snack Food Processing, , Lusas EW, Rooney LW, Booth RG, , R. Less and E.B., Jackson, Panda H., , REFERENCE BOOKS, Sr., No., 1, 2, , Snack Food, , 3, , Chocolate, Cocoa and, Confectionery: Science and, Technology, Snack Food Technology, , 4, , 44 | P a g e, , Bernard W., Minifie, Matz S.A., , and CRC Press, 2001, ISBN: 9781420012545, Springer, 2012, ISBN: 9781461314776, Springer, 1999, ISBN: 9780834213012, Springer, 1985, ISBN: 9780870554605

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FPT-3513, , FOOD EXTRUSION TECHNOLOGY, , 2(1+1), , Theory, Extrusion: definition, introduction to extruders, principles and types, Uses of extruders in the food, industry, Single screw extruder: principle of working, net flow, factors affecting extrusion process, Twin, screw extruder: counter rotating and co-rotating twin screw extruder, Process characteristics of the twin, screw extruder Pre-conditioning of raw materials used in extrusion process Use of dry extruders in, extrusion Chemical and nutritional changes in food during extrusion, Classification of Break fast cereals:, Raw materials, process and quality testing of vermicelli, spaghetti: Raw materials, process and quality, testing of pasta and macronic products Texturized vegetable protein: Definition, processing techniques,, and foods Ready to eat break fast cereals by extrusion cooking., Practicals, Physicochemical properties of proteins, protein rich products, weaning foods, beverages;Texturized, products, protein rich bakery products;Type of food extruders, preparation of extruded products; Factors, affecting extrusion cooking, moisture content,; diameter, temperature, pressure, screw speed, time, quality, evaluation of these products, Teaching Schedule - Theory with Weightages (%), Sr. No., , 1, 2, 3-4, 5-6, 7, 8, 9, 10, 11, 12, 13, 14, 15-16, , Topics, , Extrusion: definition, introduction to extruders, principles and types, Uses of extruders in the food industry, Single screw extruder: principle of working, net flow, factors affecting extrusion, process, Twin screw extruder: counter rotating and co-rotating twin screw extruder, Process characteristics of the twin screw extruder, Pre-conditioning of raw materials used in extrusion process, Use of extruders in extrusion., Chemical and nutritional changes in food during extrusion, Classification of breakfast cereals, Raw materials, process and quality testing of vermicelli and spaghetti, Raw materials, process and quality testing of pasta and macronic products, Texturized vegetable protein: Definition, processing techniques, Ready to eat breakfast cereals by extrusion cooking, Total, , 45 | P a g e, , %, Syllabus, Covered, 6, 6, 13, 13, 6, 6, 6, 6, 6, 6, 6, 6, 14, 100

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Practical Exercises, Unit, No., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, , Topics, , Number, of, experiments, Physical properties of extruded foods (expansion, density, water absorption, 1, index, etc), Physicochemical properties of proteins, 1, Preparation of protein isolate and concentrate, 2, Preparation of noodles/ vermicelli, 1, Preparation of spaghetti, 1, Preparation of weaning foods, 1, Studies on properties of texturized vegetable protein, 2, Determination of oil absorption capacity of extruded products, 1, Determination of water absorption capacity of noodles, 1, Cooking quality of TVP, 2, Studies on Textural Profile Analysis of extruded products, 1, Effect of extrusion cooking on antinutritional factor, 1, Visit to extrusion industry, 1, Total, 16, , TEXT BOOKS, Sr., No., 1, 2, 3, , Name of Book, Extruded foods, Technology of Extrusion Cooking, Extruders in Food Application, , Author, Matza S., N.D. Frame, Riaz M.N., , Publisher, Springer, 2000, Springer, 2012, CRC Press, 2000, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Advances in Food Extrusion Technology, Extrusion of Foods, Food Process Engineering and, Technology, New Protein Foods, vol. I, and II, , Maskan and Altan, Harper JM, Berk Z., , CRC Press, 2000, CRC Press, 1981, Academic Press, 2013, , A.L. Altschul., , Academic Press, 1985, , 46 | P a g e, , Publisher

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FPT-3614, , FOOD QUALITY AND SENSORY EVALUATION, , 3(2+1), , Theory, Food quality and its role in food industry, need of quality control, factors affecting quality control,, Quality attributes, dominant and hidden attributes, Color: Role of colors in quality spectra, different types, of colour, measuring instruments; Viscosity – types of fluids, different viscometers to measure viscosity;, Consistency – methods used to measure consistency or product difference between viscosity and, consistency; Size and shape - Method to find shape and size of food and food products,Defects:, Classification, genetic- physiological defects- Structural, off color, character, entomological Defectsholes, Scars, lesions, off coloring, curled leaves, 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 floatation, elution, electronic sorting, Internal defects. Texture: Classification, role of firmness,, yielding quality, juiciness, chewiness, fibrousness, grittiness, mealiness, stickiness, measurement of, texture/ kinesthetic characteristicsby compression, mechanical thumb, puncture tester, succulometer,, shearing by tenderometer, texturometer, maturometer, fibro meter, moisture content, by barbender, moisture tester, alcohol insoluble solids, color, consistency & sound measurement for kinesthetics., 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; Odour: Definition, classification, mechanisms, olfactory abnormalities, odor testing, techniques,, thresholds, odor intensities; 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. Sensory evaluation:, Definition, classification and methods, sensory evaluation of different products., Practicals, Quality attributes measurement of various food products;Quality evaluation of product for colours Quality, evaluation of product for size, shape;Determination of viscosity of Food roducts;Determination of, exture;Sensory evaluation of product for taste and flavor;Market testing of products.; Evaluation of food, standards;Determination of color by using lovibond tintometerl; Measurement of texture using pressure, tester; Consumer study for food quality; Visit to fruit & Vegetable market for quality assessment., Teaching Schedule - Theory with Weightages (%), Unit, No., 1-2, 3-4, 5-6, 7-8, 9-12, 13-14, 15-18, , Topics, , Food quality and its role in food industry need of quality control, factors, affecting quality control, Quality attributes: dominant and hidden attributes, Color-role of colors in quality spectra, different types of colour measuring, instruments, Viscosity:- types of fluids, different viscometers to measure viscosity., Consistency:- methods used to measure consistency or product difference, between viscosity and consistency, Size and shape: - Method to find shape and size of food and food products, Defects: Classification, Genetic, physiological defects, structural, off-color,, Entomological Defects: holes, Scars, lesions, offcoloring, curled leaves,, , 47 | P a g e, , %, Syllabus, Covered, 6, 6, 6, 6, 12, 6, 9

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19-22, , 23-26, , 27-30, , 31-32, , 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 floatation, elution, electronic sorting, Internal, defects., Texture: classification, role of firmness, yielding quality, juiciness, chewiness,, fibrousness, grittiness, mealiness, stickiness,, measurement, of texture/, kinesthetic characteristics.- by compression, mechanical thumb, puncture tester,, succulometer, shearing by tenderometer, texturometer, maturometer, fibro meter,, moisture content, by barbender moisture tester, alcohol insoluble solids, color,, consistency & sound measurement for kinesthetics., 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. Odour : definition,, Classification, neutral - mechanisms, Olfactory abnormalities, odor testing,, techniques, thresholds, odor intensities, 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., Total, , 11, , 9, , 13, , 16, 100, , Practical Exercises, Unit No., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, , Topics, Quality attributes of various food products, Quality evaluation of product for colours, Quality evaluation of product for size, shape, Determination of viscosity of food products, Determination of textural quality profile, Determination of color by using lovibond tintometer, Testing of supertaster for sensory evaluation, Simple difference tests for sensorial evaluation, Directional difference tests for sensorial evaluation, Measurement of insect damage, Evaluation of food products as per standards, Descriptive testing for sensory evaluation of food, Consumer study for food quality, Visit to fruit &vegetable market for quality assessment, , 48 | P a g e, , Number of, experiments, 1, 1, 1, 1, 2, 1, 1, 2, 1, 1, 1, 1, 1, 1, Total, 16

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TEXT BOOKS, Sr., No., 1, 2, 3, 4, 5, , Name of Book, , Author, , Publisher, , Fundamentals of Quality Control for Krammer, and Avi Publishing Company, 1966, Food Industry, Twigg, Quality Control in Food Industry, Krammer, and Avi Publishing Company, 1966, Twigg, Quality Control in Food Industry, Herschdoerfer, Elsevier, 2012, Sensory Evaluation Techniques, Civillie and Carr, CRC Press, 2015, Handbook of Analysis and Quality, 2nd Ed. Tata-McGraw-Hill., Control for Fruit and Vegetable Products. Ranganna S., 2001., , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, 5, , Name of Book, Food Industry Quality Control Systesm, Sensory Evaluation Practices, Sensory Evaluation Practices, Measurement and Control in Food, Processing, Principles of Sensory Evaluation of Food, , 49 | P a g e, , Author, , Publisher, , Clute M., Stone, Bleibaum, and Thomas, Taylor, Bhuyan, , CRC Press, 2008, Academic Press, 2012, , Amerine MA,, Pangborn RM &, Rosslos EB, , Academic Press 1965, , Academic Press, 2012, CRC Press, 2006

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II. DEPARTMENT OF FOOD ENGINEERING, , Sr., No., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, , Course, No., FE-111, FE-112, FE-113, FE-124, FE-125, FE-236, FE-237, FE-248, FE-249, FE-3510, FE-3511, FE-3612, FE-3613, FE-3614, , 50 | P a g e, , Course title, , Credits, , Semester, , Engineering Drawing and Graphics, Fluid Mechanics, Mathematics, Heat and Mass Transfer, Statistical Methods and Numerical Analysis, Energy Generation and Conservation, Unit Operations in Food Processing – I, Unit Operations in Food Processing – II, Post Harvest and Storage Engineering, Biochemical Engineering, Food Refrigeration and Cold Storage, Food Processing Equipment Design, Food Plant Design and Layout, Instrumentation and Process Control, Total Credits, , 3 (1+2), 3 (2+1), 2 (2+0), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 3 (2+1), 2 (1+1), 3 (2+1), 3 (2+1), 39 (25+14), , I, I, I, II, II, III, III, IV, IV, V, V, VI, VI, VI

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FE-111, , ENGINEERING DRAWING AND GRAPHICS, , 3 (1+2), , Theory, First and third angle methods of projection; Preparation of working drawing from models and isometric, views; Different methods of dimensioning; Types of rivet heads and riveted joints; Processes for, producing leak proof joints; Symbols for different types of welded joints; Nomenclature, thread profiles,, multi-start threads, left and right hand thread Square headed and hexagonal nuts and bolts Conventional, representation of threads Different types of lock nuts, studs Machine screws, cap screws and wood screws, Foundation bolts., Practicals, Introduction of drawing scales; Principles of orthographic projections; References planes; 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., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1., 2-3, 4, 5, 6, 7, 8, 9-10, 11-12, 13, 14, 15, 16, , Topics, First and third angle methods of projection, Preparation of working drawing from models and isometric views, Different methods of dimensioning, Types of rivet heads and riveted joints, Processes for producing leak proof joints, Symbols for different types of welded joints, Nomenclature, thread profiles, multi-start threads, left and right hand thread, Square headed and hexagonal nuts and bolts, Conventional representation of threads, Different types of lock nuts, studs, Machine screws, cap screws and wood screws, Foundation bolts, , 51 | P a g e, , % Syllabus, Covered, 7, 13, 6, 6, 6, 6, 6, 13, 13, 6, 6, 6, 6, Total, 100

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Practical Exercises, No. of, Units, , Topics, , No. of, Experiments, , 1., 2., 3., 4., , Study of drawing scales, Study of plane and diagonal scale, Study of vernier, comparative and scale of chord, Study of principle of orthographic projects, reference plane and, different quadrant, Drawing of orthographic projection by first angle project method, Drawing of orthographic projection by third angle project method, Drawing of projection of point, Drawing of projection of line, Drawing of projection of plane, Drawing of projection of solid, Drawing of projection of section of solid, Study of interpretation of solid, Study and drawing of development of surfaces of geometrical solids, Study and drawing of isometric projection, Preparation of manual drawing with dimension from different model, Preparation of manual drawing with dimension from isometric object, Preparation of manual drawing with dimension from machine, component, Drawing of section of machine parts, Study and drawing of riveted joints, Study and drawing of welded joints, Drawing of thread and thread fasteners, Study of computer graphics, Study of computer aided drafting, Study and application of computer graphics in food engineering, Interpretation of sectional view of food equipment and components, Study and use of AutoCAD, Study of two dimensional drawing command in AutoCAD, Study of three dimensional drawing command in AutoCAD, Two dimensional drawing in AutoCAD, Three dimensional drawing in AutoCAD, Isometric drawing in AutoCAD, Small project using cad / cam, Total, , 1, 1, 1, 1, , 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., 17., 18., 19., 20., 21., 22., 23., 24., 25., 26., 27., 28., 29., 30., 31., 32., , 52 | P a g e, , 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 32

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TEXT BOOK, Sr., No., 1, , Name of Book, Machine Drawing, , Author, , 2, , Elementary Engineering Drawing, , N.D. Bhat and, V.M. Panchal, N. D. Bhat, , 3, , Mastering CAD/CAM, , Ibrahim Zaid, , Publisher, Charotar Publishing House, Anand., 1995, Charotar Publishing House, Anand., 1995, Mc-Graw Hill Books, USA, 2004, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, Principles of CAD/CAM/CAE, Systems., Engineering Drawing and, Graphics, Drawing for Engineering, The Workman’s Manual of, Engineering Drawing, , 53 | P a g e, , Author, , Publisher, , Lee K., , Prentice-Hall, USA., , Venupogal K., , New Age International, New Delhi 2007, , Smith Paul, Maxton J., , Juta and Company Ltd., 1999, Lockwood and Company, 1871

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FE-112, , FLUID MECHANICS, , 3 (2+1), , 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 Compressible and noncompressible 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; Flow through pipes: Loss of, head 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 types of, notches, rectangular and triangular notches, rectangular weirs; Venturimeters, pitot tube, rotameter Turbines and, pumps: classification, centrifugal pumps, reciprocating pumps, positive displacement pump; Centrifugal pumps:, operating characteristics of centrifugal pumps Reciprocating pumps: Working of reciprocating pump., , Practicals, Study of different tools and fittings;Study on flow rate versus pressure drop with U-tube manometerVerification of, Bernoulli’s theorem; Determination of discharge co-efficient for venturi, orifice, V-notchVerification of emptying, time formula for a tank; Determination of critical Reynold’s number by Reynold apparatus; Study of reciprocating,, centrifugal pumps; Study of different types of valves; Study of pumps for viscous fluid; Floating bodies, liquid flow,, venturimeter, orifice, weir, flow through pipes, , Teaching Schedule - Theory with Weightages (%), No. of, Units, 1, 2-3, 4-5, 6, 7-8, 9-10, 11-12, 13-14, 15-17, 18-19, 20-21, 22-23, 24-26, 27-28, 29-30, , 31-32, , Topics, , 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, 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, Flow through pipes: Loss of head, 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, types of notches, rectangular and triangular notches, rectangular weirs;, Venturimeters, pitot tube, rotameter, Turbines and pumps: classification, centrifugal pumps, reciprocating pumps,, positive displacement pump; Centrifugal pumps: operating characteristics of, centrifugal pumps, Reciprocating pumps: Working of reciprocating pump, Total, , 54 | P a g e, , %, Syllabus, Covered, 3, 7, 6, 3, 7, 6, 6, 9, 6, 6, 6, 6, 9, 7, 7, , 6, 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Study of different tools and fittings, Study of different types of manometers (simple and micromanometer), Study of different types of manometers (differential manometer), Study of different mechanical gauges for pressure measurement, Numericals for pressure measurement by U tube manometer, Verification of Bernoulli’s theorem, Determination of discharge co-efficient for venturimeter, Determination of discharge co-efficient for orifice meter, Determination of discharge co-efficient for rectangular and V notch, Verification of emptying time formula for a tank and their numerical, Study of principle and working of centrifugal pumps, Study of principle and working of reciprocating/ positive displacement, pump, Determination of metacentric height by metacentric height apparatus, Study of Reynold’s number apparatus to predict type of flow, Study of different types of valves, Numericals on C.D. for venturimeter and orifice meter, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, 4, , Name of Book, A Textbook of Hydraulics, A Textbook of Fluid Mechanics, and Hydraulics, Hydraulics, Fluid Mechanics, , Author, , Publisher, , Khurmi RS, Bansal RK, , S. Chand Publication, 1983, Firewell Media, 2005, , Jagdish Lal, Fox, Mcdonanld, and Pritchard, , Metropolitan Publisher, Delhi 1963, 8th Edition, Wiley Publishers, 2013, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, , Fluid Mechanics, , Frank M. White., , 2, , Fluid Mechanics: Fundamentals, and Applications., , 3, , Fundamentals of Fluid Mechanics, , 4, , Fluid Mechanics with, Engineering Applications, , Yunus A. Çengel, and John M., Cimbala., Bruce R. M.,, Donald F. Y. and, Theodore H. O., E. John Finnemore, and Joseph B., Franzini., , 55 | P a g e, , Publisher, 7th Ed. McGraw-Hill Book Co., Inc.,, Boston, USA. 2010., McGraw-Hill, Inc., New York, USA., 2006., 4th Ed. John Wiley & Sons, Inc., New, York, USA. 2002, 10th Ed. McGraw-Hill, Inc., New York,, USA. 2002

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FE-113, , MATHEMATICS, , 2 (2+0), , Theory, Differential calculus: Taylor’s and Maclaurin’s expansions, indeterminate form;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, maxima, and minima; Ordinary differential equations: 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; Linear differential equations with constant coefficients;, Methods of finding complementary functions and particular integrals; 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,, Charpit’s method, application of partial differential equations (one-dimensional wave and heat flow, equations, two-dimensional steady state heat flow equation (Laplace equation);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, Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-2, 3-4, 5-6, 7-10, 11-13, 14-15, 16, 17-18, 19-22, , 23-25, , 26-27, 28-30, 31-32, , Topics, Differential calculus: Taylor’s and Maclaurin’s expansions, indeterminate form, 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,, maxima and minima, Ordinary differential equations: 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, Linear differential equations with constant coefficients, Methods of finding complementary functions and particular integrals, 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, Charpit’s method,, application of partial differential equations (one-dimensional wave and heat, flow equations, two-dimensional steady state heat flow equation (Laplace, equation), 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, Total, , 56 | P a g e, , % Syllabus, Covered, 7, 6, 6, 12, 9, 7, 3, 7, 12, , 9, , 7, 9, 6, 100

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TEXT BOOK, Sr., No., 1, 2, 3, 4, , Name of Book, Higher Engineering Mathematics, Differential Calculus, Integral Calculus, A Textbook of Vector Calculus, , Author, B.S. Grewal., Shanti Narayan, Shanti Narayan, Shanti Narayan, , Publisher, Khanna Publishers Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, Engineering Mathematics, A Textbook of Matrices, Engineering Mathematics, , 57 | P a g e, , Author, B.V. Ramana, Shanti Narayan, Pal and Bhunia, , Publisher, Tata McGraw-Hill Book Co., Delhi. 2008, S. Chand and Co. Ltd., New Delhi. 2004, Oxford University Press, UK 2015

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FE-124, , HEAT AND MASS TRANSFER, , 3 (2+1), , Theory, Basic heat transfer processes Heat transfer coefficients, properties related to heat transfer; Onedimensional steady state conduction; Theory of heat conduction, Fourier’s law and its derivation; Heat, transfer through composite walls; One-dimensional steady state heat conduction with heat generation;, Heat flow through slab, hollow sphere and cylinder with linear heat transfer; 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; Radiation: Heat radiation,, emissivity, absorptivity, transmissivity, radiation through black and grey surfaces; 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 Mass transfer coefficient, application in dairy and food industry., Practicals, 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., Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , 1-2, 3-4, , Basic heat transfer processes, Heat transfer coefficients, properties related to heat transfer; Onedimensional steady state conduction, Theory of heat conduction, Fourier’s law and its derivation, Heat transfer through composite walls one-dimensional steady state, heat conduction with heat generation, Heat flow through slab, hollow sphere and cylinder with linear heat, transfer, 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, Radiation: Heat radiation, emissivity, absorptivity, transmissivity,, radiation through black and grey surfaces, Heat Exchangers: General discussion, fouling factors, jacketed, kettles, LMTD, parallel and counter flow heat exchangers, shell and, tube and plate heat exchanger, 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, , 5-7, 8-10, 11-13, 14-15, 16-18, 19-21, , 22-23, 24-26, , 27-28, 29-31, , 58 | P a g e, , No. of, Lectures, 2, 2, , %, Syllabus, Covered, 7, 7, , 3, 3, , 9, 9, , 3, , 9, , 2, 3, , 6, 9, , 3, , 9, , 2, , 7, , 3, , 9, , 2, , 7, , 3, , 9

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32, , and liquids through solids, Mass transfer coefficient, application in dairy and food industry, , 1, 32, , Total, , 3, 100, , Practical Exercises, No. of, Topics, Units, 1., Heat transfer analysis during conduction, 2., Numericals for rate of heat transfer during conduction in different system, (plane wall, composite wall and sphere), 3., Study of heat transfer through composite wall apparatus, 4., Heat transfer analysis by convection, 5., Study of heat transfer by natural / forced convection apparatus, 6., Numericals for rate of heat transfer in convection, 7., Preparation and calibration of thermocouples, 8., Determination of thermal conductivity of solid food product, 9., Determination of thermal conductivity of liquid food, 10. Study of principle and working of double pipe heat exchanger, 11. Study of principle and working of shell and tube heat exchanger, 12. Study of principle and working of plate and mechanical aided heat exchanger, 13. Study of heat transfer rate in plate heat exchanger type apparatus, 14. Determination of OHTC in shell and tube and plate heat exchanger, 15. Numericals on rate of heat transfer in radiation, 16. Numericals on rate of mass transfer, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, 4, , Name of Book, Heat and Mass Transfer, Heat and Mass Transfer –, Fundamentals and Applications, Heat Transfer, Heat Transfer, , Author, Nag P, Yunus AC and, Afshin JG, Gupta CP, J.P. Holman, , Publisher, McGraw Hill, 2011, McGraw Hill, 2015, Prentice Hall of Media, New Delhi 1994, 10th Ed. McGraw-Hill Book Co., Boston,, USA. 2010, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, , Author, , Heat Transfer in Process, Engineering., A Heat Transfer Textbook, , Eduardo Cao, , Unit Operations of Chemical, Engineering, Transport Processes and Separation, Process Principles (Includes Unit, Operations), , Warren LM, Julian S., and Peter H., Christie John, Geankoplis, , 59 | P a g e, , John HL and John HL, , Publisher, The McGraw-Hill Companies, Inc., New, York, USA. 2010, Phlogiston Press, Cambrige, MA, USA., 2008, 7th Ed. McGraw-Hill, Inc., NY, USA. 2004, 4th Ed. Prentice-Hall, NY, USA. 2003

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FE-125, , STATISTICAL METHODS AND NUMERICAL, ANALYSIS, , 2 (1+1), , Theory, Statistical methods: 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, ANOVA, one-way and two-way classifications; 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; Laplace transforms: Definition of Laplace transform,, Laplace transforms of elementary functions, Properties of Laplace transforms, inverse Laplace, transforms Transforms of derivatives Integrals, Transform of function multiplied by tn, transform of, function divided by t, Convolution theorem, application of Laplace transforms to solve ordinary, differential equations, Practicals, 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 Ftest;Calculation of correlation coefficient and its testing;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 Laplace transforms; Problems on inverse, transformations., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1, 2-3, 4, 5, 6, 7, 8-9, 10-11, 12, 13, 14, 15, 16, , Topics, Statistical methods: 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, ANOVA, one-way and two-way classifications, 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, Laplace transforms: Definition of Laplace transform, Laplace transforms of, elementary functions, Properties of Laplace transforms, inverse Laplace transforms, Transforms of derivatives, Integrals, Transform of function multiplied by tn, transform of function divided, by t,, Convolution theorem, Application of Laplace transforms to solve ordinary differential equations,, Total, , 60 | P a g e, , % Syllabus, Covered, 6, 13, 7, 6, 6, 6, 13, 13, 6, 6, 6, 6, 6, 100

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Practical Exercises, No. of, Topics, Units, 1., Problems on one sample, two sample Z-tests when population S.D. is, known and unknown, 2., Problems on one sample, two sample and paired t-test, 3., Chi-square test – 2×2 and m×n; Contingency table and F-test, 4., Calculation of correlation coefficient and its testing, 5., ANOVA: One way/two way, 6., Problems on Newton’s forward and backward interpolation formula for, equal intervals; Problems on trapezoidal rule, 7., Problems on Simpson’s 1/3 and 3/8 rules; Problems on Laplace transforms;, Problems on inverse transformations, Total, , No. of, Experiments, 2, 2, 2, 3, 2, 3, 2, 16, , TEXT BOOK, Sr., No., 1, 2, 3, 4, 5, , Name of Book, Higher Engineering Mathematics, Higher Engineering Mathematics, Differential Calculus, Integral Calculus, A Textbook of Vector Calculus, , Author, B.S. Grewal, B.S. Grewal., Shanti Narayan, Shanti Narayan, Shanti Narayan, , Publisher, Khanna Publishers Delhi. 2004, Khanna Publishers Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, S. Chand and Co. Ltd., New Delhi. 2004, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , Author, Erwin Kreyszig, , 3, , Advanced Engineering, Mathematics, Calculus of Finite Differences and, Numerical Analysis., Engineering Mathematics, , 4, 5, , A Textbook of Matrices, Engineering Mathematics, , Shanti Narayan, Pal and Bhunia, , 2, , 61 | P a g e, , P.P. Gupta and, C.C. Malik, B.V. Ramana, , Publisher, 9th Ed. John Wiley & Sons, New York,, USA. 2006, Krishna Prakash Mandor, Meerut. 1993, Tata McGraw-Hill Book Co., Delhi., 2008, S. Chand and Co. Ltd., New Delhi. 2004, Oxford University Press, UK 2015

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FE-236, , ENERGY GENERATION AND CONSERVATION, , 3 (2+1), , Theory, Basic concepts: systems, processes, cycles, energy, The Zeroth Law of Thermodynamics Ideal gases:, Equation of state, Compression and expansion of gases, The first Law of Thermodynamics: Internal, energy, enthalpy Renewable energy sources like solar, wind and biogas and their utilization in food, processing, Related equipment and machineries to renewable energy sources, Fuels : Chemical properties,, air for combustion, Calorific value and its determination, Properties of steam: Wet, dry saturated,, superheated steam Steam generators: Fire tube boilers, Water tube boilers Boiler mountings and Boiler, accessories, Measurement of Height of boiler chimney, Condensers; Layout of pipe-line and expansion, joints, Air Compressors: Reciprocating, Single and two stage air compressors, Practicals, Determination of calorific value of fuel;Determination of dryness fraction of steam; To study the boiler, installed in Model Plant, Babcock and Wilcox boiler, Electrode boiler; Boiler mounting; Visit to sugar, mill or rice mill plant with steam utilization; Study of solar water heater and biogas plants and appliances, Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-3, 4-6, 7-9, 10-12, 13-15, 16-18, 19-21, 22-23, 24-26, 27-28, 29-30, 31-32, , Topics, Basic concepts : systems, processes, cycles, energy, The Zeroth Law of, Thermodynamics, Ideal gases : Equation of state, Compression and expansion of gases, The first Law of Thermodynamics: Internal energy, enthalpy, Renewable energy sources like solar, wind and biogas and their utilization in, food processing, Related equipment and machineries to renewable energy sources, Fuels : Chemical properties, air for combustion, Calorific value and its, determination, Properties of steam: Wet, dry saturated, superheated steam, Steam generators: Fire tube boilers, Water tube boilers, Boiler mountings and boiler accessories, Measurement of height of boiler chimney, Condensers; layout of pipe-line and expansion joints, Air compressors: Reciprocating, single and two stage air compressors, , 9, 9, 9, 9, 9, , Total, , 62 | P a g e, , % Syllabus, Covered, 9, , 9, 7, 9, 7, 7, 7, 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Determination of calorific value of fuel, Determination of air requirement for combustion of fuel, Numericals on calorific value of air requirement of fuel, Determination of dryness fraction of steam by throttling calorimeter, Determination of dryness fraction of steam by separating calorimeter, To study the principle and working of fire tube boiler, To study the principle and working of water tube boiler, To study the parts, principle and working of Babcock and Wilcox boiler, To study the parts, principle and working of Multi drum boiler, To study the function and working of boiler mounting, To study the function and working of boiler accessories, To study the different renewable energy sources, To study the solar operated machineries, To study the principle and working of wind mill, Visit to sugar or rice mill plant with steam utilization, Visit to power plant/ industry using renewable energy sources, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, , Name of Book, Engineering Thermodynamics, , 2, 3, , Thermal Engineering, Electric Energy-Generation,, Utilization and Conservation, , 4, , Energy Management and, Conservation, , 5, , Energy generation, , Author, C.P. Gupta and, Rajendra Prakash, Ballaney P.L., S. Sivanagaraju,, M. Balasubba, Reddy, D. Srilatha, Sharma KV and, Venkateseshaiah, P., Diwan and, Dwivedi, , Publisher, Nemi Chand and Sons, Roorkee 1991, Khanna Publishers, New Delhi, 1985, Pearson Education, India 2015, , I K International Publishing, 2011, , Pentagon Press, 2008, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, N.C. Pandya & C.S. Shah., Indian Boiler Regulation Codes, Generation of Electrical Energy, , 63 | P a g e, , Author, Elements of Heat, Engines, Gupta BR, , Publisher, Charotar Publishing House, Anand 1990, Indian Boiler Regulation Codes, 1991, S. Chand Publishing, New Delhi, 2010

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UNIT OPERATIONS IN FOOD PROCESSING – I, , FE-237, , 3 (2+1), , Theory, Size reduction: Benefits, classification, 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, hammer mills and impactors, attrition mills, buhr mill, tumbling mills,, tumbling mills, colloid mill, cutting machines (slicing, dicing, shredding, pulping); Mixing: Theory of, solids mixing, criteria of mixer effectiveness and mixing indices, rate of mixing, Theory of liquid, mixing, power requirement for liquids 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, machines; Filtration: Theory of filtration, rate of filtration, pressure drop during filtration, applications, 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, gel filtration, ion exchange,, per-evaporation and micro filtration., Practicals, Determination of reduction ratio of different size reduction machinaries;; 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 osmosis in fruits; Study, of reverse osmosis process;Study of ultra filtration/membrane separation process., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-2, 3-5, 6-8, , 9-11, , 12-14, 15-16, 17-19, 20-22, 23-24, , Topics, Size reduction: Benefits, classification, 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, hammer mills and impactors,, attrition mills, buhr mill, tumbling mills, tumbling mills, colloid mill, cutting, machines (slicing, dicing, shredding, pulping);, Mixing: Theory of solids mixing, criteria of mixer effectiveness and mixing, indices, rate of mixing, theory of liquid mixing, power requirement for liquids, 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 machines;, Filtration: theory of filtration, rate of filtration, pressure drop during filtration,, applications, Filtration equipment; plate and frame filter press, rotary filters, centrifugal, filters and air filters, filter aids;, , 64 | P a g e, , % Syllabus, Covered, 7, 9, 9, , 9, , 9, 7, 9, 9, 7

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25-26, , 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, gel filtration, ion exchange, per-evaporation, and micro filtration., Total, , 27-28, 29-30, 31-32, , 7, 6, 6, 6, 100, , Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, , No. of, Experiments, , Study of Principle, working and demonstration of hammer mill and crushing roll, Study of Principle, working and demonstration of attrition mill, Study of Principle, working and demonstration of colloidal mill, Study of Principle, working and demonstration of modern house mill/ magnum mill, Determination of reduction ratio of different size reduction machineries, Study of different disintegration operations (slicing, dicing, shredding and pulping), Determination of mixing index of a food mixer, Power requirement in size reduction of grain using Rittinger’s law, Kick’s law and, Bond’s law, Study of centrifugal separation (centrifugal cream separation, centrifugal machine), Study of principle and working of roller dryer, cabinet dryer, Study of principle and working of freeze dryer and vacuum dryer, Study on osmosis of fruit, Study on reverse osmosis, Study of filtration operation (ultrafiltration), Study of membrane separation, Study of plate and frame filter press, Total, , 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, , Name of Book, , Author, , Publisher, , Food Engineering Operation, Unit Operations in Food Processing, Unit Operations in Food Processing, , Brenan JG, Butters JR,, Earle RL, Ibarz A. and Gustavo VBC, , Elsevier Applied Science London. 1990, Elsevier, 2013, CRC Press, 2002, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, Unit Operations of Chemical, Engineering, Transport Processes and Separation, Process Principles, Handbook of Food Processing, Equipment, , 65 | P a g e, , Author, , Publisher, , Warren LM, Julian, Smith, Peter Harriott, Christie John Geankoplis, , 7th Ed. McGraw-Hill, Inc., NY, USA., 2004, 4th Ed. Prentice-Hall, NY, USA. 2003, , Saravacos GD and, Athanasios EK, , Springer Science+Business Media,, New York, USA. 2002

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FE-248, , UNIT OPERATIONS IN FOOD PROCESSING – II, , 3 (2+1), , Theory, Evaporation: Principles of evaporation, mass and energy balance, factors affecting rate of evaporation,, thermodynamics of evaporation (phase change, boiling point elevation, Dühring 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, vapour recompression systems; Fouling of, evaporators and heat exchanges; Recompression heat and mass recovery and vacuum creating devices;, Food freezing: Introduction, Principles of food freezing, Freezing systems; Direct contact systems, air, blast immersion; Changes in foods; Frozen food properties; freezing time, factors influencing freezing, time, freezing/thawing time; Frozen food storage: Quality changes in foods during frozen storage 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;, Crystallization and dissolution: Theoryand principles, kinetics, applications in food industry, equipment, for crystallization Distillation: Principles, vapour-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, Pasteurization: Purpose, microorganisms and their reaction to temperature and other influences, methods, of heating, design and mode of operation of heating equipment, plate heat exchanger Sterilization:, Principles, design of batch and continuous sterilization, different methods and equipments; 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, Practicals, Study of working principle open pan and vacuum evaporator;Study of single effect evaporator; Study of, sterilizer;Study of freezers; Freezing of foods by different methods; Effect of sample particle size and, time on solvent extraction process; 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., , 66 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-3, , 4-5, 6-7, 8-10, , 11-13, 14-16, , 17-18, 19-20, , 21-22, 23-24, , 25-26, 27-28, , 29-30, , 31-32, , Topics, , % Syllabus, Covered, Evaporation: Principles of evaporation, mass and energy balance, factors, 9, affecting rate of evaporation, thermodynamics of evaporation (phase change,, boiling point elevation, Dühring plot, Heat and mass transfer in evaporator, factors influencing the overall heat transfer, 7, coefficient, influence of feed liquor properties on evaporation, Evaporation equipment: Natural circulation evaporators, horizontal/vertical short, 7, tube, natural circulation with external calandria, long tube, forced circulation, Evaporator ancillary plant, design of evaporation systems, single effect, multiple, 9, effect evaporators, feeding methods of multiple effect evaporation systems, feed, preheating, vapour recompression systems; Fouling of evaporators and heat, exchanges; Recompression heat and mass recovery and vacuum creating devices, Food freezing: Introduction, Principles of food freezing, Freezing systems; Direct, 9, contact systems, air blast immersion; Changes in foods;, Frozen food properties; freezing time, factors influencing freezing time,, 9, freezing/thawing time; Frozen food storage: Quality changes in foods during, frozen storage, Freeze drying: equipment and practice, 7, Expression and Extraction: liquid-liquid extraction processes, types of equipment, 7, and design for liquid-liquid extraction, continuous multistage counter current, extraction, Crystallization and dissolution: theory and principles, kinetics, applications in, 6, food industry, equipment for crystallization, Distillation: Principles, vapour-liquid equilibrium, continuous flow distillation,, 6, batch/differential distillation, fractional distillation, steam distillation, distillation, of wines and spirits, Baking: Principles, baked foods, baking equipment; Roasting: Principles of, 6, roasting, roasting equipment, Pasteurization: Purpose, microorganisms and their reaction to temperature and, 6, other influences, methods of heating, design and mode of operation of heating, equipment, plate heat exchanger, Sterilization: Principles, design of batch and continuous sterilization, different, 6, methods and equipments; 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, 6, mathematics of conduction heating; Blanching: principle and equipment;, Homogenization, Emulsification, Total, 100, , Practical Exercises, No. of, Units, , Topics, , No. of, Experiments, , 1., 2., 3., , Study of cleaners for grains (Screening, aspiration, abrasion and magnetic cleaning), Study of washers for fruits and vegetables (soaking tank, belt washer), Study of crop dryer, hot air dryer and vacuum dryer, , 1, 1, 1, , 4., , Study of principle and working of spray dryer, , 1, , 67 | P a g e

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5., 6., , Study of principle and working of roller drum dryer and fluidized bed dryer, Study of freeze drying process and freeze dryer, , 1, 1, , 7., 8., , Study of graders for grains, Study of graders for fruits and vegetables, , 1, 1, , 9., , Study of different components of flour mill, , 1, , 10., , Study of different material handling equipments, , 1, , 11., , Layout, design, sizing capacity and drawing of traditional storage structures, , 1, , 12., , Visit to traditional storage structure, , 1, , 13., , Design of cold storage for particular capacity and commodity, , 1, , 14., , Design of CAS and MAP for particular capacity and commodity, , 1, , 15., , Visit to CA storage, , 1, , 16., , Visit to evaporative cooling system for storage, , 1, 16, , Total, , TEXT BOOK, Sr., No., 1, , Name of Book, Food Engineering Operation, , 2, , Unit Operations in Food Engineering., , 3, 4, , Unit Operations in Food Processing, Introduction to Food Engineering,, , 5, , Unit Operations of Chemical, Engineering, , Author, Brenan, Butters,, Cowell and Lilly, Albert Ibarz and, Gustavo V. BarbosaCánovas, Earle RL, R. Paul Singh and, Dennis R. Heldman., Warren L. McCabe,, Julian Smith, Peter, Harriott, , Publisher, Elsevier Applied Science London. 1990, CRC Press, Boca Raton, FL, USA. 2003, , Elsevier, 2013, 2014. 5th Ed. Elsevier, Amsterdam, The, Netherlands., 7th Ed. McGraw-Hill, Inc., NY, USA. 2004, , REFERENCE BOOKS, Sr., No., 1, , 2, , 3, , 4, , Name of Book, Transport Processes and Separation, Process Principles (Includes Unit, Operations),, Handbook of Food Processing, Equipment, Coulson & Richardson's Chemical, Engineering, Vol. 2, Particle, Technology and Separation, Processes,, Handbook of Food Engineering, Practice., , 68 | P a g e, , Author, , Publisher, , Christie John, Geankoplis, , 4th Ed. Prentice-Hall, NY, USA. 2003, , George D. Saravacos, and Athanasios E., Kostaropoulos, J. F. Richardson, J. H., Harker and J. R., Backhurst, , Springer Science+Business Media, New, York, USA. 2002, , Kenneth J. Valentas,, Enrique Rotstein and, R. Paul Singh, , CRC Press, Boca Raton, FL, USA. 1997, , 5th Ed. Butterworth–Heinemann, Oxford,, UK. 2002

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FE-249, , POST HARVEST AND STORAGE ENGINEERING, , 3 (2+1), , Theory, Overview of post harvest technology: Concept and science, production and post harvest losses, reasons, for losses, importance of loss reduction; 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), Sorting and grading:, Sorting, grading, methods of grading; Grading‐ Size grading, colour grading, screening, equipment for, grading of fruits and vegetables, grading efficiency, Materials handling: Introduction to different, conveying equipments 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/design, Belt conveyor: Principle, characteristics, design, capacity,, inclined belt conveyors, idler spacing, Chain conveyor: Principle of operation, advantages, disadvantages,, capacity, Screw conveyor: Principle of operation, capacity, power, loading and discharge, Bucket, elevator: Principle, classification, operation, advantages, disadvantages, capacity Pneumatic conveying, system: Capacity and power requirement, types, air/product separators, Storage: Importance of scientific, storage systems, post harvest physiology of semi‐perishables and perishables 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, 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., Practicals, Study of cleaners for grains; Study of washers for fruits and vegetables;.Study of crop dryers; Study of, hot air dryer; Study of vacuum dryer; Study of working principle of spray dryer and spray drying process;, Study of graders for grains; Study of graders for fruits and vegetables; Study of drum dryer and liquid, food dehydration using drum drying; Study of fluidized bed dryer and drying process; Study of freeze, dryer and freeze drying process; Study of different components of flour mill; Study of different materials, handling equipment; Visits to traditional storage structures; Layout design, sizing, capacity and drawing, of traditional storage structures; Visits to cold storage;. Design of cold storage for particular capacity and, commodity; Visits to CA storage; Design of CA storage for particular capacity and commodity; Visits to, evaporative cooling system for storage; Storage study in the MAP., , 69 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-2, , 3-5, , 6-7, , 8-9, 10-12, 13-15, 16-17, , 18-19, , 20-21, 22-23, 24-26, , 27-28, , 29-30, 31-32, , Topics, , % Syllabus, Covered, Overview of post harvest technology: Concept and science, production and, 7, post harvest losses, reasons for losses, importance of loss reduction; Post, Harvest Handling operations, Cleaning: Cleaning of grains, washing of fruits and vegetables, types of, 9, cleaners, screens, types of screens, rotary screens, vibrating screens, machinery, for cleaning of fruits and vegetables (air cleaners, washers), 7, Sorting and grading: Sorting, grading, methods of grading; Grading‐ Size, grading, colour grading, screening, equipment for grading of fruits and, vegetables, grading efficiency, Materials handling: Introduction to different conveying equipments used for, 7, handling of grains, fruits and vegetables, Scope and importance of material handling devices, 9, Study of different material handling systems: Classification, principles of, 9, operation, conveyor system selection/design, Belt conveyor: Principle, characteristics, design, capacity, inclined belt, 7, conveyors, idler spacing. Chain conveyor: Principle of operation, advantages,, disadvantages, capacity, Screw conveyor: Principle of operation, capacity, power, loading and, 6, discharge, Bucket elevator: Principle, classification, operation, advantages,, disadvantages, capacity, Pneumatic conveying system: Capacity and power requirement, types,, 6, air/product separators, Storage: Importance of scientific storage systems, post harvest physiology of, 6, semi‐perishables and perishables, Damages: Direct damages, indirect damages, causes of spoilage in storage, 9, (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,, 6, modern storage structures; Farm silos: Horizontal silos, tower silos, pit silos,, trench silos, size and capacity of silos, Storage of perishables: cold storage, controlled and modified atmospheric, 6, storage, hypobaric storage, Evaporative cooling storage, conditions for storage of perishable products,, 6, control of temperature and relative humidity inside storage, Total, 100, , 70 | P a g e

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Study of cleaners for grains, Study of graders for grains, Study of washers for fruits and vegetables, Study of graders for fruits and vegetables, Study of hot air dryer; Study of vacuum dryer; 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 freeze dryer and freeze drying process, Study of different components of flour mill; Study of different materials, handling equipment, Visits to traditional storage structures; Layout design, sizing, capacity and, drawing of traditional storage structures, Design of cold storage for particular capacity and commodity, Visits to cold storage, Design of CA storage for particular capacity and commodity, Visits to CA storage, Visits to evaporative cooling system for storage;, Storage study in the MAP., Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, , 3, , 4, 5, , Name of Book, , Author, , Publisher, , Handbook of Farm, Dairy, and Food, Machinery, Principles and Practices of, Agricultural Structures and, Environmental Control, Post Harvest Technology of Cereals,, Pulses and Oilseeds, , Myer Kutz, , A. Chakraverty, , 3rd Ed. Oxford and IBH Publishing Co. Pvt., Ltd., New Delhi. 2008, , Perry’s Chemical Engineers’, Handbook., Food Processing Handbook, , Don W. Green and, Robert H. Perry, James G. Brennan, , McGraw-Hill Co., Inc., NY, USA. 2008, , P.H. Pandey, , William Andrew, Inc., Norwich, NY, USA., 2007, Kalyani Publishers, Ludhiana 2014, , Wiley-VCH Verlag GmbH & Co. KGaA,, Weinheim, Germany. 2006, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, , Author, , Unit Operations of Agricultural, Processing, Grain Handling and Storage, , K.M. Sahay and, K.K. singh, G. Boumans, , Unit operations in Food Processing, Drying and Storage of Agricultural, Crops, , R.L. Earle, C.W. Hall, , 71 | P a g e, , Publisher, Vikas Publishing House Pvt. Ltd., Noida,, UP. 2001, Elsevier Science Publishers, Amsterdam,, The Netherlands. 1985, Pergamon Press, New York, USA. 1983, The AVI Publishing Company, Inc.,, Westport, Connecticut, USA. 1980

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FE-3510, , BIOCHEMICAL ENGINEERING, , 3 (2+1), , Theory, Biochemical Engineering and their scope: Definition, necessity, value engineering, good manufacturing, practices,, Standard operating procedures, good laboratory practices, History of Biochemical, Engineering:Theory of scientists Pfizer, Alexander Fleming, Salman Waksmen, Instrumentation and their, control, physical and chemical parameters Role of biochemical engineering in development of modern, fermentor: Scale up, management of cellular process, design, operation and their problems, Basis for, biochemical engineering in fermentation industry:Unit operation, unit process, process design, chemical, reaction kinetics, process variables, biochemical properties, process control, Kinetics of microbial growth, and death: Definition, fermentation kinetics rate of cell synthesis, product formation and effect of, environment. Types of kinetics, Batch and continuous type, control measures, Simple enzyme kinetics:, Simple kinetics model for enzyme substrate interaction. Derive the equation of Michelin Menton, for, reaction rate, product formation, calculation of Km and V max values, Complex enzyme kinetics:, Oxidation – reduction form of enzymes, observed apparent rate constant, factors affecting the inhibition,, competitive, non competitive inhibition, substrate interaction, Kinetics pattern of various fermentations:, Classification of kinetics pattern, as per different scientists, simple, simultaneous, consecutive, stepwise,, complex reactions and their examples, Media and air sterilization: Definition, thermal death time, media, heat sterilization, advantages of continuous sterilization, Aeration and agitation, Product recovery of, different process: Mass transfer resistance, extraction, leaching, drying and evaporation, sorption and, storage, permeability law, Product formation for value added products using bioconversions techniques, Production of single cell protein, alcohol, raw material for required for product formation, production of, antibiotics, economic process, utilization of damaged grain through bioconversion, present mode of, utilization and their nutritional value., Practical, Instrumentation and their control in fermentation industry -physical parameter; Instrumentation and their, control in fermentation industry – chemical parameter, metabolic parameters and biosensors in food, industry; To study the different parts of 30 lit. laboratory and 1 lakh lit. ; capacity fermentors, Comparative study of one lakh liter laboratory fermentor; To study the thermal stability of peroxides, enzyme in potato; To assess the amylase activity from given foods sample To measure the microbial, growth after; (fermentation thermal death time) To study the mass transfer of solution by dialysis process, To study the time temperature relationship for destruction of microorganisms; To study the ethyl alcohol, production through bioconversion; To study the vitamin production through bioconversion; Visit to, Distillery Plant., , 72 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , 1-2, 4-5, , Biochemical Engineering and its scope: Definition, necessity, value engineering,, History of Biochemical Engineering: Theory of scientists Pfizer, Alexander, Fleming Salman Waksmen. Instrumentation and their control, physical and, chemical parameters., , 6-8, , Role of biochemical engineering in development of modern fermentor: Scale up,, management of cellular process, design, operation and their problems, Basis for biochemical engineering in fermentation industry:, Unit operation, unit process, process design, chemical reaction kinetics, process, variables, biochemical properties, process control, Kinetics of microbial growth and death: Definition, fermentation kinetics rate of, cell synthesis, product formation and effect of environment. Types of kinetics,, Batch and continuous type, control measures, Simple enzyme kinetics: Simple kinetics model for enzyme substrate interaction., Derive the equation of Michelin Menton, for reaction rate, product formation,, calculation of Km and V max values, Complex enzyme kinetics: Oxidation – reduction form of enzymes, observed, apparent rate constant, factors affecting the inhibition, competitive, non, competitive inhibition, substrate interaction, , 9, , 20-22, , Kinetics pattern of various fermentations: Classification of kinetics pattern, as per, different scientists, simple, simultaneous, consecutive, stepwise, complex, reactions and their examples, , 9, , 23-24, , Media and air sterilization: Definition, thermal death time, media heat, sterilization, advantages of continuous sterilization., Aeration and agitation, Product recovery of different process: Mass transfer resistance, extraction,, leaching, drying and evaporation, sorption and storage, permeability law, Product formation for value added products using bioconversions techniques, Production of single cell protein, alcohol, raw material for required for product, formation, production of antibiotics, economic process, utilization of damaged, grain through bioconversion, present mode of utilization and their nutritional, value, Total, , 7, , 9-11, , 12-13, , 14-16, , 17-19, , 25-27, 28-29, 30-32, , 73 | P a g e, , %, Syllabus, Covered, 7, 9, , 9, , 7, , 9, , 9, , 9, 7, 9, , 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Instrumentation and their control in fermentation industry -physical, parameter, Instrumentation and their control in fermentation industry – chemical, parameter, Study of metabolic parameters and biosensors in food industry, Study of different parts of laboratory fermentor, Study of commercial fermentor, Comparative study of laboratory and commercial fermentor, Study of thermal stability of peroxides enzyme in potato, Assessment of amylase activity of given food sample, Measurement of microbial growth after fermentation (TDT), Determination of turbidity (NTU) of fermented materials, Study of mass transfer of solution by dialysis process, Study of time, temerpature relationship for destruction of organisms (Z and, Fo value), Study of alcohol production from high sugar food material, Study of alcohol production from molasses, Study of vitamin production through bioconversion, Visit to distillery plant, Total, , TEXT BOOK, Sr., No., , Name of Book, , 1, , Biochemical Engineering, , 2, , Biochemical Engineering: A, Textbook for Engineers, Chemists, and Biologists, Biochemical Engineering and, Biotechnology, Biochemical Engineering, , 3, 4, 5, , Fundamentals of Biochemical, Engineering, , Author, , Publisher, , Alba, Arthur and, Millis, Shigeo, Horiuchi, and Yoshida, , CRC Press, 1973, , Najafpour GD, , Elsevier, 2015, , Blanch HW and, Clark DS, Dutta R., , CRC Press, 1997, , John Wily and Sons, 2015, , Springer, 2010, , REFERENCE BOOKS, Sr., No., 1, , 2, 3, 4, , Name of Book, Biochemical Engineering: A, Textbook for Engineers, Chemists, and Biologist, Biochemical Engineering, Introduction to Biochemical, Engineering, Introduction to Biochemical, Engineering, , 74 | P a g e, , Author, , Publisher, , Kotah, Horiuchi and, Yoshida, , Jown Wiley and Sons, 2015, , Clark and Blanch, Rao DG, , CRC Press, 1997, Tata McGraw Hills, 2010, , Rao DG, , Tata McGraw Hill, 2010, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16

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FE-3511, , FOOD REFRIGERATION AND COLD STORAGE, , 3 (2+1), , Theory, Principles of refrigeration: Definition, background with second law of thermodynamics, unit of, refrigerating capacity, coefficient of performance; Production of low temperatures Common refrigerants, and their properties: classification, nomenclature, desirable 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 airconditioning, unitary air-conditioning systems, central air-conditioning Physiological principles in airconditioning, 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, , 75 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, , Topics, , % Syllabus, , Units, 1-3, , Covered, Principles of refrigeration: Definition, background with second law of, , 10, , thermodynamics, unit of refrigerating capacity, coefficient of performance;, Production of low temperatures, reverse Carnot cycle, 4-6, , Common refrigerants and their properties: classification, nomenclature,, , 9, , desirable properties of refrigerants- physical, chemical, safety, thermodynamic, and economical, 7-9, , Azeotropes; Components of vapour compression refrigeration system,, , 9, , evaporator, compressor, condenser and expansion valve;, 10-12, , Ice manufacture, principles and systems of ice production, Treatment of water, , 9, , for making ice, brines, freezing tanks, ice cans, air agitation, quality of ice, 13-16, , Cold storage: Cold store, design of cold storage for different categories of food, , 13, , resources, size and shape, construction and material, insulation, vapour, barriers, floors, frost‐heave, interior finish and fitting, evaporators, automated, cold stores, security of operations, 17-18, , Refrigerated transport: Handling and distribution, cold chain, refrigerated, , 7, , product handling, order picking,refrigerated vans, refrigerated display, 19-21, , Air-conditioning: Meaning, factors affecting comfort air-conditioning,, , 9, , classification, sensible heat factor, industrial air-conditioning, 22-23, , Problems on sensible heat factor; Winter/summer/year round air-conditioning,, , 7, , unitary air-conditioning systems, central air-conditioning, 24-26, , Physiological principles in air-conditioning, air distribution and duct design, , 9, , methods, 27-29, , Design of complete air-conditioning systems; humidifiers and dehumidifiers, , 9, , 30-32, , Cooling load calculations: Load sources, product cooling, conducted heat,, , 9, , convected heat, internal heat sources, heat of respiration, peak load; etc, Total, , 76 | P a g e, , 100

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Practical Exercises, No. of, Topics, Units, 1., Study of vapour compression refrigeration system, 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , No. of, Experiments, 1, , Determination of COP of vapour compression refrigeration system, Study of various types of compressors and condensers used in refrigeration, system, Study of various types of evaporative coils and expansion valves used in, refrigeration system, Study of refrigerants, their properties and charts, Study of direct and indirect contat freezing equipments for foods, Study of spray freezing process for food, Study of food cold storage, Estimation of refrigeration load for cold storage, Estimation of refrigeration load for meat and poultry producer, Study of refrigeration system for dairy plant, Estimation of refrigeration load for ice cream, Study of cooling system for bakery and estimation of refrigeration loads, Study of refrigeration system of dairy plant; Estimation of refrigeration load, for ice‐cream, Estimation of refrigeration load during chocolate enrobing process, Study of refrigerated display of foods and estimation of cooling load, Total, , 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, , Name of Book, , Refrigeration and Air, Conditioning, 2, Textbook of Refrigeration and Air, Conditioning, 3, Basic Refrigeration and Air, Conditioning, 4, Refrigeration and Air, Conditioning, REFERENCE BOOKS, Sr., No., 1, 2, 3, , Author, C.P. Arora, R. S. Khurmi & J., K. Gupta, Ananthanarayan, PN, Hundy GF, Trott, AR and Welch TC, , Publisher, 2nd Ed. Tata McGraw-Hill Publishing, Co. Ltd., New Delhi. 2000, Eurasia Publishing House Pvt. Ltd.,, New Delhi 1999, 4th Edition, McGraw Hill, Delhi 2013, Elsevier, 2008, , Name of Book, , Author, , Publisher, , Refrigeration and Air, Conditioning, Refrigeration & Air Conditioning, Technology, Refrigeration and Air, Conditioning, , W.F. Stoecker and, J.W. Jones, William C., Whitman, William, Arora RC, , 2nd Ed. McGraw-Hill Book Co., New, York, USA. 1982, 6th Ed. Delmar, Cengage Learning, NY,, USA. 2017, PHI Learning, New Delhi 2010, , 77 | P a g e

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FE-3612, , FOOD PROCESSING EQUIPMENT DESIGN, , 2 (1+1), , Theory, Materials and properties: Materials for fabrication, Design of pressure and storage vessels: Operating, conditions, design conditions and stress; Design of shell and its component, 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: 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 centrifuge separator, Design of dryers: Design of tray dryer,, tunnel dryer, fluidized dryer, spray dryer, vacuum dryer, freeze dryer and microwave dryer, Design of, extruders: Cold and hot extruder design, design of screw and barrel, design of twin screw extruder, 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 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., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1, 2-3, 4, 5-6, 7, 8-9, 10, 11-12, 13-14, 15-16, , Topics, Materials and properties: Materials for fabrication, Design of pressure and storage vessels: Operating conditions, design conditions, and stress; Design of shell and its component, 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: 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 centrifuge separator, Design of dryers: Design of tray dryer, tunnel dryer, fluidized dryer, spray, dryer, vacuum dryer, freeze dryer and microwave dryer, Design of extruders: Cold and hot extruder design, design of screw and barrel,, design of twin screw extruder, Safety measures in equipment design, pressure relief devices., Total, , 78 | P a g e, , % Syllabus, Covered, 6, 12, 6, 12, 6, 13, 6, 13, 13, 13, 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Study of design of pressure vessel, Study of different types of pressure vessels used in food industry, Design of shell and tube heat exchanger, Design of plate heat exchanger, Design of sterilizers (Batch type), Design of vertical retort, Design of single effect evaporator, Design of multiple effect evaporator, Design of climbing and falling film evaporator, Design of tray and fluidized bed dryer, Design of spray, vacuum and microwave dryer, Design of belt and chain conveyor, Design of screw and roller conveyor, Design of bucket elevator, Design of pneumatic conveyor, Design of single screw and twin screw extruder, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, , Name of Book, Handbook of Food Processing, Equipment, Process Equipment Design, , 3, , Peter F. Stanbury, Allan Whitakar, and Stephen J. Hall, , 4, , Chemical Engineering, Vol. 3,, Chemical & Biochemical Reactors &, Process Control, , Author, Sarvacos G and, Athanacios EK, Mahajani and, Umarji, Principles of, Fermentation, Technology, J.F. Richarson and, D.G. Peacock, , Publisher, 2nd Edition, Springer 2016, Macmillan Publisher India Ltd. 1996, 2nd Ed. Elsevier Science Ltd., Burlington,, MA, USA. 1995, 3rd Ed. Elsevier Butterworth-Heinemann,, Amsterdam, The Netherlands. 1995, , REFERENCE BOOKS, Sr., No., , Name of Book, , 1, , Introduction to Food Engineering, , 2, , Unit Operations in Food, Engineering, Chemical Engineering, Vol. 6,, Chemical Engineering Design, Handbook of Food Engineering, Practice., , 3, 4, , 79 | P a g e, , Author, R. Paul Singh and, Heldman DR, Ibarz A. and BarbosaCánovas G, R. K. Sinnott, Kenneth JV, Enrique, R and RP Singh, , Publisher, 5th Ed. Elsevier, Amsterdam, The, Netherlands. 2014, CRC Press, Boca Raton, FL, USA. 2010, 3rd Ed. Butterworth-Heinemann, Oxford,, UK. 1999, CRC Press, Boca Raton, FL, USA. 1997

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FE-3613, , FOOD PLANT DESIGN AND LAYOUT, , 3 (2+1), , Theory, Overall design of an enterprise: Plant design, sales planning for plant design, Strength of material –, engineering materials, material science, use of various metals, including plastic, glass, etc in food, industry, selection and specification – material design, concepts and manufacturing of various equipments, and machineries for food processing plant, Plant Location, levels of Plant location, Location of layout:, location factors, plant site selection, Location Theory and models, industrial buildings and grounds,, Classification of Dairy and Food Plants, farm level collection and chilling centre, 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, Common Problems in Plant Layout and Process scheduling,Sitting of Process sections, Equipment, selection and capacity determination, Arrangement of process, and service equipment, Estimation of, Services and Utilities Office layout, line balancing, Flexibility, Practical Layouts, Maintenance of Food, Plant Building, Illumination and ventillation, Cleaning and sanitization, painting and colour coding, Fly, and insect control., Practicals, Preparation of project report; Preparation of feasibility report; Layout of Food storage wares and, godowns; Layout and design of cold storage; Layout of preprocessing house; Layout of Milk and Milk, product plants; Bakery and related product plant; Fruits processing plants; Vegetable processing plants;, Layout of multi-product and composite food Plants; Waste treatment and management of food plant; Visit, to Fruit and Vegetables processing plant., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1-2, 3-7, , 8-10, , 11-13, 14-16, 17-19, 20-21, 22-23, , 80 | P a g e, , Topics, Overall design of an enterprise : Plant design, sales planning for plant design, Strength of material – engineering materials, material science, use of various, metals, including plastic, glass, etc in food industry, selection and, specification – material design, concepts and manufacturing of various, equipments and machineries for food processing plant, Plant Location, levels of Plant location. Location of layout : location factors,, plant site selection. Location Theoryand models, industrial buildings and, grounds, Classification of Dairy and Food Plants, farm level collection and chilling, centre, 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, Common Problems in Plant Layout and Process scheduling, Sitting of Process sections, Equipment selection and capacity determination, , % Syllabus, Covered, 7, 16, , 9, , 9, 9, 9, 7, 7

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24-26, , Arrangement of process, and service equipment. Estimation of Services and, Utilities, Office layout, line balancing, Flexibility. Practical Layouts, Maintenance of Food Plant Building, Illumination and ventillation, Cleaning, and sanitization, painting and colour coding, Fly and insect control, Total, , 27-29, 30-32, , 9, 9, 9, 100, , Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., , Topics, Preparation of project report, Preparation of feasibility report, Layout of food storage wares and godowns, Visit to food storage wares and godowns, Layout and design of cold storage, Visit to cold storage plant, Layout of preprocessing house, Layout of milk and milk product plant, Visit of milk processing plant, Layout and design of bakery and related product plant, Visit to bakery unit, Layout and design of fruit processing plant, Layout and design of vegetable processing plant, Visit to fruit and vegetable processing plant, Design and layout of multiproduct and composite food plant, Waste treatment and management of food plant, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, 4, , Name of Book, Milk Plant Layout, Plant Layout and Design, Textbook of Dairy Plant Layout, and Design, Applied guide to process and, plant design, , Author, , Publisher, , H.S. Hall, James M.Moore, ---, , FAO Pub., Rome 1968, Mac Millan, New York 1971, ICAR, New Delhi 2010, , Sean Moran, , Elsevier, 2015, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, Facility Planning And Layout, Design, Engineering for Dairy and Food, Products, Practical Plant Layout, , 81 | P a g e, , Author, Chandrashekar, Hiregoudar, A.W. Faral, Richard Muther, , Publisher, Technical Publications, 2017, Rebert E., Kriger Pub Co., New York, 1980, McGraw Hill, 1955

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FE-3614, , INSTRUMENTATION AND PROCESS CONTROL, , 3 (2+1), , Theory, Introduction, definition, recorders and monitors, panel boards; General characteristics of, instruments, static and dynamic characteristics; Temperature and temp. scales, various types of, thermometers - mercury-in-glass, bimetallic, pressure-spring thermometers, thermo couples, 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; Transmission,, pneumatic and electrical; Control elements, control actions, pneumatic and electrical control system., Practical, To study instrumentation symbols; Measurement of temperature by different thermometers; Measurement, of pressure by ‘U’ tube manometer, ; (inclined tube manometer); Measurement of liquid level in the tank, with the help of Bob and tape; Determination of relative humidity by wet and dry bulb thermometer;, Measurement of velocity of fluid by using venturimeter/orifice meter/pilot tube; Measurement of RPM of, an electric motor by Tachometer; Measurement of wind velocity by anemometer, Measurement of intensity of sun shine by sunshine recorders, Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , 1-3, 4-8, 9-13, , Introduction, definition, recorders and monitors, panel boards, General characteristics of instruments, static and dynamic characteristics, Temperature and temp. scales, various types of thermometers - mercury-in-glass,, bimetallic, pressure-spring thermometers, thermo couples, resistance, thermometers and pyrometers, Pressure and pressure scales, manometers, pressure elements differential pressure, Liquid level measurement, different methods of liquid level measurement, , 10, 16, 16, , Flow measurement, kinds of flow, rate of flow, total flow differential pressure, meters, variable area meters, pneumatic and electrical Transmission, Control elements, control actions, pneumatic and electrical control systems, , 13, , Total, , 100, , 14-18, 19-22, 23-26, 27-29, 30-32, , 82 | P a g e, , % Syllabus, Covered, , 16, 13, , 9, 10

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7., 8, 9, , Topics, To study instrumentation symbols, Measurement of temperature by different thermometers., Measurement of pressure by ‘U’ tube manometer,, (inclined tube manometer), Measurement of liquid level in the tank with the help of Bob and tape, Determination of relative humidity by wet and dry bulb thermometer, Measurement of velocity of fluid by using venturimeter/orifice, meter/pilot tube, Measurement of RPM of an electric motor by Tachometer, Measurement of wind velocity by anemometer, Measurement of intensity of sun shine by sunshine recorders, Total, , No. of, Experiments, 1, 1, 3, 2, 2, 2, 2, 1, 2, 16, , TEXT BOOK, Sr., No., 1, 2, , Name of Book, Process Control Instrumentation, Technology, Perry’s Chemical Engineers’, Handbook, , Author, , Publisher, , Curtis D. Johnson, , 7th Ed. Prentice Hall of India Pvt. Ltd.,, New Delhi. 2003, McGraw-Hill Co., Inc., NY, USA. 2008, , Don W. Green and, Robert H. Perry, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, Transducers and Instrumentation, , D.V.S. Murty, , 2, , Instrument Engineer’s Handbook, , Bela G. Liptak, , 83 | P a g e, , Author, , Publisher, Prentice-Hall of India Pvt. Ltd. New, Delhi. 2004, Vol. I and II, 4th Ed. CRC Press, Boca, Raton, FL, USA. 2003

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DETAILED SYLLABUS, III. DEPARTMENT OF FOOD CHEMISTRY AND NUTRITION, , Sr., No., 1, , Course, No., FCN-111, , Course title, Environmental Science and Disaster, , Credits, , Semester, , 2 (1+1), , I, , Management, 2, , FCN-112, , Biochemistry, , 2 (1+1), , I, , 3, , FCN-123, , Human Nutrition, , 3 (2+1), , II, , 4, , FCN-124, , Food Chemistry of Macronutrients, , 3 (2+1), , II, , 5, , FCN-235, , Food Chemistry and Micronutrients, , 3 (2+1), , III, , 6, , FCN-246, , Food Additives and Preservatives, , 2 (1+1), , IV, , 7, , FCN-357, , Instrumental Techniques in Food Analysis, , 2 (0+2), , V, , 8, , FCN-368, , Enzymes in Food Industry, , 2 (1+1), , VI, , Total Credits, , 84 | P a g e, , 19 (10+9)

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FCN-111, , ENVIRONMENTAL SCIENCE AND DISASTER, MANAGEMENT, , 2 (1+1), , Theory, Environment, Ecology and Ecosystems: Introduction, Definition, Inter-relationship amongst and between, them, components of environment, relationship between different environment components, Manenvironment relationship, Impact of Technology of the Environment, Environmental Degradation., Ecology and Ecosystems: Introduction, ecology, objectives and classification of iconology, concepts of an, ecosystem structure and functions of ecosystem, components of ecosystem. Energy Flow: Introduction,, Food Chain – grazing, detritus, Food Web, Ecological Pyramids – Pyramid of numbers, pyramids of, biomass, pyramid of energy or productivity Bio-geo-chemical cycles: Introduction, Hydrological cycle,, Carbon Cycle, Oxygen cycle, Nitrogen Cycle, Sulfur cycle Energy Flow in Ecosystem: Introduction,, Renewable resources, Non-renewable resources, Destruction versus conservation. Major Ecosystems:, Introduction, Forest ecosystem, Grassland Ecosystem, Desert Ecosystem, Aquatic Ecosystem, Estuarine, ecosystem. Population and Natural Resources: Introduction, development of habitation pattern,, environmental factors governing human settlement, population and pollution, reasons for overpopulation,, aquatic population growth, demographic projections and population structures, production of food Forest, Resource: Introduction, Indian scenario, Importance of Forests – Ecology and economically, uses of, forest products, forest types, deforestation – causes, effects, forest degradation in India Energy, Resources: Introduction; Indian Scenario; Conventional energy sources and its problems; Nonconventional energy sources – advantages and limitations; Problems due to extraexploitation of energy, resources. Environmental pollution: Water pollution – Introduction, water quality standards, sources of, water pollution, classification of water pollutants, effect of water pollutants; Air Pollution – Introduction,, composition of air, structure of atmosphere, ambient air quality standards, classifications of air pollutants,, sources of common air pollutants, effects of common air pollutants; Land Pollution – Introduction,, lithosphere, land uses, causes of land degradation; Noise pollution – introduction, sources of noise, pollution, effect of noise pollution; Radioactive pollution, Eutrophication; Control of environmental, pollution through Law Food Processing Waste and its management: Introduction, management of urban, waste water, recycling of organic waste, recycling of factory effluent. Current Environmental Global, Issues: Introduction, global warming, green house effect, acid rain, depletion of ozone layer, etc., , Practical, Environment and its Analysis; Water quality parameters; Determination of pH, Acidity and Alkalinity of, water; Estimation of dissolved oxygen; Estimation of Biological Oxygen Demand; Estimation of, Chemical Oxygen Demand; Estimation of Nitrates; Estimation of Phosphates; Estimation of pollutant, Elements; Estimation of Heady Toxic elements; Estimation of Lead/Mercury; Visit to Industrial Sewage, Disposal Unit, , 85 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–2, , 3, , 4, 5, 6, 7, , 8, , 9, , 10, , 11 – 14, , 15, 16, , TOPICS, Environment, Ecology and Ecosystems: Introduction, Definition, Interrelationship amongst and between them, components of environment,, relationship between different environment components, Man-environment, relationship, Impact of Technology of the Environment, Environmental, Degradation., Ecology and Ecosystems: Introduction, ecology, objectives and classification, of iconology, concepts of an ecosystem structure and functions of ecosystem,, components of ecosystem., Energy Flow: Introduction, Food Chain – grazing, detritus, Food Web,, Ecological Pyramids – Pyramid of numbers, pyramids of biomass, pyramid of, energy or productivity., Bio-geo-chemical cycles: Introduction, Hydrological cycle, Carbon Cycle,, Oxygen cycle, Nitrogen Cycle, Sulfur cycle, Energy Flow in Ecosystem: Introduction, Renewable resources, Nonrenewable resources, Destruction versus conservation., Major Ecosystems: Introduction, Forest ecosystem, Grassland Ecosystem,, Desert Ecosystem, Aquatic Ecosystem, Estuarine ecosystem., Population and Natural Resources: Introduction, development of habitation, pattern, environmental factors governing human settlement, population and, pollution, reasons for overpopulation, aquatic population growth, demographic, projections and population structures, production of food, Forest Resource: Introduction, Indian scenario, Importance of Forests –, Ecology and economically, uses of forest products, forest types, deforestation –, causes, effects, forest degradation in India, Energy Resources: Introduction; Indian Scenario; Conventional energy sources, and its problems; Non-conventional energy sources – advantages and, limitations; Problems due to extraexploitation of energy resources., Environmental pollution: Water pollution – Introduction, water quality, standards, sources of water pollution, classification of water pollutants, effect of, water pollutants; Air Pollution – Introduction, composition of air, structure of, atmosphere, ambient air quality standards, classifications of air pollutants,, sources of common air pollutants, effects of common air pollutants; Land, Pollution – Introduction, lithosphere, land uses, causes of land degradation;, Noise pollution – introduction, sources of noise pollution, effect of noise, pollution; Radioactive pollution, Eutrophication; Control of environmental, pollution through Law, Food Processing Waste and its management: Introduction, management of, urban waste water, recycling of organic waste, recycling of factory effluent., Current Environmental Global Issues: Introduction, global warming, green, house effect, acid rain, depletion of ozone layer, etc., Total, , 86 | P a g e, , Weightage, (%), 12, , 7, , 6, 7, 6, 7, , 6, , 6, , 7, , 24, , 6, 6, 100

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, , Topics, , No. of, Experiments, , Environment and its analysis, Water quality parameters, Determination of pH of water samples, Determination of acidity of water, Determination of Alkalinity of water sample, Measurement of turbidity of water samples, Determination of conductivity of water sample, Estimation of dissolved Oxygen (DO) in water sample, Estimation of Biological Oxygen Demand (BOD) of water, Estimation of Chemical Oxygen Demand (COD) of water, Determination of chloride in water, Determination of calcium hardness of water, Determination of total hardness of water, Determination of minerals in water, Visit to Industrial Sewage Disposal Unit, Total, , 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 2, 1, 16, , TEXT BOOK, Sr., No., 1, , 2, , Name of Book, Principles of Environmental, Studies, Water and Waste Water Analysis, , 3, , Fundamentals of Environmental, Biology, REFERENCE BOOKS, Sr., No., 1, , 2, 3, 4, 5, , Name of Book, Text Book of Environmental, Studies for Undergraduate, Courses, Introduction to Environment, Science, Methods in Environmental, Analysis – Water, Natural Disaster, Environment and Ecology:, Biodiversity, Climate Change and, Disaster Management, , 87 | P a g e, , Author, , Publisher, , Chary Manohar, BS Publishers, Hyderabad. 2004, and Jaya Ram, Reddy, Kaul S N,, Days Publishing House, Delhi. 2002, Ashuthosh Gautam, Agrawal KC, Nidhi Publishers (India), Bikaner. 2001, , Author, , Publisher, , Bharucha Erach, , University Grants Commission,, University Press, Hyderabad. 2005, , Sharma J P, , Lakshmi Publications. 2003, , Gupta P K, , Soil and Air. Agro bios, Jodhpur. 2004, , Sharma, R.K. &, Sharma, G, Husain Majid, , APH Publishing Corporation, New, Delhi. 2005, Online book. 2013

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FCN-112, , BIOCHEMISTRY, , 2 (1+1), , Theory, Introduction: Biochemistry & it’s scope; Cellular Biochemistry - Cell-structure – plant and animal,, composition and function of cell organelle Carbohydrates: Occurrence, Classification & Structures;, Physicochemical and Metabolic functions; Biological role of carbohydrates; Metabolism of carbohydrates, - glycolysis and respiration, production of ATP, brief description of electron transport chain, oxidative, and substrate phosphorylation Proteins: Occurrence, Classification & Structures; Physicochemical &, Metabolic functions; Metabolism of proteins - Breakdown of proteins, transamination, deamination,, decarboxylation, nitrogen fixation, urea cycle; Lipids: Occurrence, Classification & Structure;, Physicochemical and metabolic functions; Biological role of lipids; classification and biosynthesis;, Biological role of lipids; breakdown of triglycerides and phospholipids; β‐oxidation of long chain fatty, acids, ketosis, biosynthesis of fatty acids, triglycerides and phospholipids; Nucleic Acids: Classification,, structure & biosynthesis of nucleic acid; Metabolism RNA and DNA metabolism. Vitamins; Sources and, classification, Chemistry and Metabolic functions, deficiency syndromes, Minerals; Sources and, classification, Chemistry and Metabolic functions, deficiency syndromes., Practical, Safety measures in the Laboratory; 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 and minerals, Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–2, , 3–6, , 7 – 10, , 11 – 13, , 14, 15, 16, , TOPICS, Introduction: Biochemistry & it’s scope; Cellular Biochemistry - Cell-structure, – plant and animal, composition and function of cell organelle, Carbohydrates: Occurrence, Classification & Structures; Physicochemical and, Metabolic functions; Biological role of carbohydrates; Metabolism of, carbohydrates - glycolysis and respiration, production of ATP, brief description, of electron transport chain, oxidative and substrate phosphorylation, Proteins: Occurrence, Classification & Structures; Physicochemical &, Metabolic functions; Metabolism of proteins - Breakdown of proteins,, transamination, deamination, decarboxylation, nitrogen fixation, urea cycle, Lipids: Occurrence, Classification & Structure; Physicochemical and metabolic, functions; Biological role of lipids; classification and biosynthesis; Biological, role of lipids; breakdown of triglycerides and phospholipids; β‐oxidation of, long chain fatty acids, ketosis, biosynthesis of fatty acids, triglycerides and, phospholipids, Nucleic Acids: Classification, structure & biosynthesis of nucleic acid;, Metabolism RNA and DNA metabolism, Vitamins; Sources and classification, Chemistry and Metabolic functions,, deficiency syndromes, Minerals; Sources and classification, Chemistry and Metabolic functions,, deficiency syndromes, Total, , 88 | P a g e, , Weightage, (%), 14, , 20, , 20, , 16, , 10, 10, 10, 100

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Practical Exercises, No. of, Units, 1., 2., 3., , Topics, , Safety measures in the Laboratory, Use of different equipments/ glasswares/ utensils in laboratory, Preparation of different solutions based on molarity, concentration and, normality, etc, 4., Preparation of buffer solutions, 5., Qualitative Tests of Carbohydrate (Molisch’s Test, Fehling’s Test, Benedict, Test, Iodine Test, etc.), 6., Quantitative Determination of Carbohydrate by Phenol Sulphuric acid method, 7., Determination of reducing sugar by Nelson-Somogyi method, 8., Qualitative test for Amino acids and proteins (Biuret Test, Xanthoproteic Test,, Ninhydrin Test, Millon’s Test, Nitroprusside Test, etc), 9., Estimation of protein content by Micro-Kjeldahl Method, 10. Determination of protein by Lowry Method, 11. Determination of protein content by beuret method, 12. Qualitative tests for lipids (saponification test, unsaturated fatty acid test, etc), 13. Determination of total fat by acid hydrolysis method, 14. Determination of crude fat by Soxhlet Method, 15. Determination of ash content of given sample, 16. Determination of crude fibre content of given sample, Total, TEXT BOOK, Sr., No., 1, , Name of Book, , Author, , Fundamentals of Biochemistry, , 2, 3, , Biochemistry, Lehninger Principles of Biochemistry, , 4, , Outlines of Biochemistry, , Jain JL, Jain S and, Jain N, Satyanarayana, David L. Nelson and, Michael M. Cox, Conn EE and, Stumpf PK, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , Publisher, S. Chand Publication, India 2016, Elsevier, 2013, 6th Ed. Macmillan Learning, NY, USA., 2012, 4th Edition Wiley Eastern Ltd, Pune (India), , REFERENCE BOOKS, Sr., No., 1, , Name of Book, Wardlaw's Perspectives in, Nutrition: A Functional Approach, , 2, , Biochemistry, , 3, , Handbook of Nutrition and Food, , 4, , Biochemistry & Molecular, Biology of Plants, , 89 | P a g e, , Author, Gaile Moe, Danita Kelley,, Jacqueline Berning and Carol, Byrd-Bredbenner, Donald Voet and Judith G. Voet, Carolyn D. Berdanier, Elaine B., Feldman and Johanna Dwyer, Bob B. Buchanan, Wilhelm, Gruissem and Russell L. Jones, , Publisher, McGraw-Hill, Inc., NY, USA., 2013, 4th Ed. John Wiley and Sons, Inc.,, NY, USA. 2011, 2nd Ed. CRC Press, Boca Raton,, FL, USA. 2008, John Wiley and Sons, Inc., NY,, USA. 2002

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FCN-123, , HUMAN NUTRITION, , 3 (2+1), , Theory, Concepts and content of nutrition: Nutrition agencies; Nutrition of community; Nutritional policies and, their implementation; Metabolic function of nutrients Nutrients: Sources, functions, digestion, bsorption,, assimilation and transport of carbohydrates, proteins and fats in human beings; Water and energy, balance: Water intake and losses; Basal metabolism- BMR; Body surface area and factors affecting BMR, Formulation of diets: Classification of balanced diet; Preparation of balanced diet for various groups;, Diets and disorders Recommended dietary allowances; For various age group; According physiological, status; Athletic and sports man; Geriatric persons Malnutrition: Type of Malnutrition; Multi-factorial, causes; Epidemiology of under nutrition and over nutrition; Nutrition infection and immunity; Nutrition, education Assessment of nutritional status: Diet surveys; Anthropometry; Clinical examination;, Biochemical assessment; Additional medical information, In-born error of metabolism: Blood, constituents; Nutrients; Hormones and enzymes; Miscellaneous disorders Food fad and faddism, Potentially toxic substance in human food., Practical, , Role of various national and international agencies in field of human nutrition; Calculation of BMR and, body surface area; Preparation of balance diets, evaluation of energy value and techno economical, feasibility; Anthropometric measurements; Techniques in animal feeding experiments; Biochemical, analysis of urine and blood; Nutritional survey; Determination of energy value; Bomb CalorimeterOn, basis of composition; Computation of Energy requirements; On the basis of Physical activity ACU unit, Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–4, 5–8, 9 – 12, 13 – 16, 17 – 20, 21 – 24, , TOPICS, Concepts and content of nutrition: Nutrition agencies; Nutrition of, community; Nutritional policies and their implementation; Metabolic, function of nutrients, Nutrients: Sources, functions, digestion, absorption, assimilation and, transport of carbohydrates, proteins and fats in human beings;, Water and energy balance: Water intake and losses; Basal metabolismBMR; Body surface area and factors affecting BMR, Formulation of diets: Classification of balanced diet; Preparation of, balanced diet for various groups; Diets and disorders, Recommended dietary allowances; For various age group; According, physiological status; Athletic and sports man; Geriatric persons, Malnutrition: Type of Malnutrition; Multi-factorial causes; Epidemiology, of under nutrition and over nutrition; Nutrition infection and immunity;, Nutrition education, , 90 | P a g e, , Weightage, (%), 12, 12, 12, 12, 12, 12

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25 – 26, 27 – 28, 29 – 30, 31 – 32, , Assessment of nutritional status: Diet surveys; Anthropometry; Clinical, examination; Biochemical assessment; Additional medical information, In-born error of metabolism: Blood constituents; Nutrients; Hormones and, enzymes; Miscellaneous disorders, Food fad and faddism, Potentially toxic substance in human food, Total, , 7, 7, 7, 7, , Practical Exercises, No. of, Units, 1, 2, 3, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, , Topics, Role of various national and international agencies in field of human, nutrition, Nutritive value of different food groups, Nutritional labeling of food products, Calculation of BMR, Calculation of BMI, Anthropometric measurements, Preparation of balance diet and RDA of nutrients, Techniques in animal feeding experiments, Computation of energy requirements, Determination of energy value of food by bomb calorimeter, Clinical methods of assessing nutritional status (for calorific requirement), Clinical methods of assessing nutritional status (for vitamin deficiency), Clinical methods of assessing nutritional status (for mineral deficiency), Diet for specific health condition (diabetic patient), Diet for specific health condition (Obesity), Visit to Pathological laboratory, Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, , Name of Book, , Author, Swaminathan M, , 2, , Advanced Text Book on Food &, Nutrition (Volume I and II), ABC of Nutrition (4th edition), , 3, , Encyclopedia of Human Nutrition, , Benjamin C.,, Lindsay A.,, Andrew P., , 4, , Barasi’s Human Nutrition – A Health, Perspective, Principles of Human Nutrition, Encyclopedia of Foods – A Guide to, Healthy Nutrition, , Mike Lean and E., Combet, Martin Eastwood, Mayo Clinic and, Dole Food Company, Inc., , 5, 6, , 91 | P a g e, , Stewart Truswell, , Publisher, The Bangalore Printing and Publishing, Co.Ltd, Bangalore. 2006, BMJ Publishing Group 2003, ISBN 0727916645, Elsevier Academic Press, 2005, ISBN 0121501108, Second Edition CRC Press, London, Blackwell Publishing, Boca Rotan, Academic Press – An Imprint of Elsevier,, San Diego, California

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REFERENCE BOOK, Sr., No., 1, , Name of Book, Essentials of Human Nutrition, , Author, , Publisher, , Jim M. and, Stewart T., Micheal J. G.,, Susan A.L. Aedin, C. and Hester H.V., Gerald W., , Oxford University Press, 2002, ISBN 019850861, Wiley-Blackwell Publication, UK 2009, ISBN 9781405168076, , 2nd Ed. CRC Press, Boca Raton, FL, USA., 2008, , 2, , Introduction to Human Nutrition, , 3, , Nutrition and Health, , 4, , Handbook of Nutrition and Food, , Carolyn D., Berdanier, Elaine B., Feldman and, Johanna Dwyer, , 5, , Nutrition and Physical Fitness, , Bogert L.J.,, W.B. Saunders Company, Toronto,, Goerge M.B, Doris Canada, H.C., , 92 | P a g e, , Taylor and Francis, London 2002, ISBN 0415278740

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FCN-124, , FOOD CHEMISTRY OF MACRONUTRIENTS, , 3 (2+1), , Theory, Introduction: Nature Scope and development of food chemistry, role of food chemist. Moisture, in foods: Role and type of water in foods; Functional properties of water; role of water in food spoilage;, Water activity and sorption isotherm; Molecular mobility and foods stability.Dispersed systems of foods:, Physicochemical aspects of food dispersion system (sol, gel, foam, emulsions, etc); 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, 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, Practical, Determination of moisture content of foods using different methods; Studies of absorption isotherms;, Swelling and solubility characteristics of starches; Rheological properties of diphase systems;, Determination of crude proteins by microkjaldhal method; Determination of essential amino acids, methionine etc.; Isolation of protein from different sources and preparation of protein isolates and, concentrates; Determination of acid value, saponification value and iodine number of fat/ oil, Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–3, 4–8, 9 – 13, 14 – 19, 20 – 25, , 26 – 32, , TOPICS, Introduction: Nature Scope and development of food chemistry, role of food, chemist., Moisture in foods: Role and type of water in foods; Functional properties of, water; role of water in food spoilage; Water activity and sorption isotherm;, Molecular mobility and foods stability, Dispersed systems of foods: Physicochemical aspects of food dispersion, system (sol, gel, foam, emulsions, etc); 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 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;., Total, , 93 | P a g e, , Weightage, (%), 12, 16, 16, 18, 18, , 20, , 100

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Practical Exercises, No. of, Topics, Units, 1, Determination of moisture content by hot air oven method, 2, Determination of moisture content of liquid foods by Karl Fischer method, 3, Studies on sorption isotherm, 4, Preparation of different gel system, 5, Preparation of emulsion and determination of emulsion stability, 6, Isolation of protein from different food sources, 7, Preparation of protein isolate/concentrate, 8, Isolation of starch of given sample, 9, Studies on different properties of starches, 10, Determination of total sugar in food, 11, Estimation of reducing sugar in food, 12, Determination of Physical properties of fat, 13, Determination of acid value of oil, 14, Determination of iodine value of oil, 15, Determination of saponification value, 16, Test for detection of different oils (Baudouin test, Halphens test,, hexabromide test), Total, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, , Name of Book, , Author, , Publisher, , Food Chemistry, , Owen R, Fennema, , 2, , Food Chemistry, , 3, 4, , Principles of Food Chemistry, Essentials of Food and Nutrition, , Lillian Hoagland, Meyer, DeMan JM, Swaminathan M., , 3rd Ed. Marcel Dekker, Inc., New York,, USA. 1996, The AVI Publishing Co Inc.,, Connecticut, MA, USA. 1974, AVI Publishing Co Inc., 1976, Vol. II, Ganesh & Co., 1974, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, , 2, , Introductory Food Chemistry., Comstock Publishing Associates, Food Chemistry, , 3, , Biochemistry of Foods, , 4, , Food Biochemistry and Food, Processing, Food Chemistry, , 5, , 94 | P a g e, , Author, John W. Brady, H.-D. Belitz, W., Grosch and P., Schieberle, Eskin NAM,, Henderson HM, and Townsed RJ, Benjamin K. S., David Newton, , Publisher, Cornell University Press, Ithaca, USA., 2013, 4th Ed. Springer-Verlag Berlin, Heidelberg. 2009, Academic Press, New York 1971, , Wiley-Blackwell, London, ISBN: 978081380874, Facts on File, Inc. New York, ISBN: 0816052778

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FCN-235, , FOOD CHEMISTRY OF MICRONUTRIENTS, , 3 (2+1), , 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 regulatory 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. Food, toxicology: Inherent toxicants – antinutritional factors their occurrence, effects and methods of, elimination or inactivation- protease inhibitions, lectins, lathyrogens, phytates and flatulence factors;, Terms in toxicology; Safety evaluation using traditional and modern approach; Food Contaminants;, Pesticidal residues – permitted limits; Toxicology and public health, 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 vit. A (Total carotenoids); Determination of ascorbic, acid by dye method; Determination of niacine and pyridoxine; Determination of food colors; Assessment, of hydrocolloids as food additives, Teaching Schedule - Theory with Weightages (%), Weightage, , No. of, Units, 1–6, , 7 – 11, , 12 – 15, 16 – 20, 21, , 22 – 32, , TOPICS, (%), 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 regulatory 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., Nutracueticals in food: major nutraceuticals viz. antioxidants, phenols,, tannins, etc, Food toxicology: Inherent toxicants – antinutritional factors their, occurrence, effects and methods of elimination or inactivation- protease, inhibitions, lectins, lathyrogens, phytates and flatulence factors; Terms in, toxicology; Safety evaluation using traditional and modern approach; Food, Contaminants; Pesticidal residues – permitted limits; Toxicology and public, health, Total, , 95 | P a g e, , 22, , 18, , 16, 18, 3, , 23, , 100

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Practical Exercises, No.of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., 17., , Topics, , No. of Lectures, , 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 from food, Estimation of oxalic acid in tomatoes, Estimation of phytic acid from food, Determination of total carotenoids, Determination of ascorbic acid by dye method, Determination of niacin/ pyridoxine, Estimation of lysine content, Determination of food colors, Qualitative tests for identification of phytochemical in food, Determination of chlorophyll content of given sample, Determination of in-vitro digestibility of protein, Estimation of total phenol content, Total, , 1, , TEXT BOOK, Sr., Name of Book, No., 1, Food Chemistry, , Author, Owen R, Fennema, , 2, , Food Chemistry, , Meyer L.H., , 3, , Food Chemistry, , 4, , Introductory Food Chemistry., , Lillian Hoagland, Meyer, John W. Brady, , 5, , Food Chemistry, , 6, , Biochemistry of Foods, , H.-D. Belitz, W., Grosch and P., Schieberle, Eskin NAM,, Henderson HM and, Townsed RJ, , 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , Publisher, 3rd Ed. Marcel Dekker, Inc., New York,, USA. 1996, CBS Publishers & Distributors, New, Delhi (India) 2004, The AVI Publishing Co Inc.,, Connecticut, MA, USA. 1974, Cornell University Press, Ithaca, USA., 2013, 4th Ed. Springer-Verlag Berlin, Heidelberg. 2009, Academic Press, New York 1971, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, Food Biochemistry and Food, Processing, Food Chemistry, Principles of Food Chemistry, Essentials of Food and Nutrition, , 96 | P a g e, , Author, , Publisher, , Benjamin K. S., , Wiley-Blackwell, London, 1983, , David Newton, DeMan JM, Swaminathan M., , Facts on File, Inc. New York 2004, AVI Publishing Co Inc., 1976, Vol. II, Ganesh & Co., 1974

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FCN-246, , FOOD ADDITIVES AND PRESERVATIVES, , 2 (1+1), , Theory, Introduction: Introduction to Food Additives; Scope of food additives; Functions and uses of, Food Additives; Classification- Intentional & Unintentional Food additives; Types of food additives, Toxicology and Safety Evaluation of Food Additives: Effects of Food Additives; Food Additives, generally recognized as safe (GRAS); Tolerance levels & Toxic levels in Foods; Legal safeguard; Risks, of food additives Naturally occurring food additives: Classification; Health Implications; Role in Foods, Acidulants: Introduction; Different acidulants; Role in food processing Food colorants: Introduction;, Natural & Synthetic food colorants; Classification of Food colorants; Chemical nature; Impact on health., Pigments: Importance; Classification: Utilization as food colour Food Preservatives : Introduction;, Classification- Natural & chemical preservatives; Mode of action; Role in Food processing, Antioxidants & chelating agents: Introduction; Role in foods; Types of antioxidants -natural & synthetic;, Mode of action of antioxidants in foods; Chelating agents- Naturally & synthetic; Mode of action of, chelating agents; Applications of antioxidants and chelating agents, , Stabilizers, thickeners and, , Emulsifiers: Introduction; Types; Applications in food processing;, , Sweeteners: Introduction;, , Classification- Artificial sweeteners & Non-nutritive sweeteners; Health implications; Role in food, processing. Bleaching & maturing agents: Introduction; Different bleaching & maturing agents; Role in, food processing Taste and Flavoring agents: Introduction; Classification of flavors- natural & synthetic;, Flavor enhancer/ Potentatior; Importance of taste and flavours; Role of flavoring agents in food, processing., , Anti-caking agents and Humectants: Introduction; Different Anti-caking agents and, , Humectants; Role in food processing Starch modifiers: Introduction; Chemical nature; Role in food, processing. Antimicrobial agents, Clarifying agents, antifoaming agents, Fat mimetics and replacers:, Introductions; Role in food processing;, , Practical, Evaluation of GRAS aspects of Food Additives; Qualitative Tests for Presence of Benzoic acid in foods;, Quantitative Determination of Benzoic acid; Determination of Nitrates and Nitrites in Foods; Qualitative, and Quantitative Test for presence of non-nutritive sweeteners; Identification of Natural Colors;, Determination of Synthetic colorants in food; Extraction and, , identification of food pigments;, , Determination of total chlorophyll by Spectrophotometric method; Detection of chemical preservatives in, foods; Study of effect of acidulants in fruit juices; Study of effect of stabilizers/thickeners on quality of, foods; Study of effect of clarifying agents on the fruit juices; Role of emulsifiers in foods; Role of leaving, agent in baked food product; Role and mode of action of antioxidant in food products, 97 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, , TOPICS, , Weightage, (%), , 1–3, , Introduction: Introduction to Food Additives; Scope of food additives;, Functions and uses of Food Additives; Classification- Intentional &, Unintentional Food additives; Types of food additives Toxicology and, Safety Evaluation of Food Additives: Effects of Food Additives; Food, Additives generally recognized as safe (GRAS); Tolerance levels & Toxic, levels in Foods; Legal safeguard; Risks of food additives, , 19, , 4–6, , 7, , 8 – 10, , 11, 12, 13, 14, , 15 – 16, , Naturally occurring food additives: Classification; Health Implications;, Role in Foods Acidulants: Introduction; Different acidulants; Role in food, processing Food colorants: Introduction; Natural & Synthetic food, colorants; Classification of Food colorants; Chemical nature; Impact on, health., Pigments: Importance; Classification: Utilization as food colour, Food Preservatives : Introduction; Classification- Natural & chemical, preservatives; Mode of action; Role in Food processing, Antioxidants & chelating agents: Introduction; Role in foods; Types of, antioxidants -natural & synthetic; Mode of action of antioxidants in foods;, Chelating agents- Naturally & synthetic; Mode of action of chelating agents;, Applications of antioxidants and chelating agents, Stabilizers, thickeners and Emulsifiers: Introduction; Types; Applications, in food processing;, Sweeteners: Introduction; Classification- Artificial sweeteners & Nonnutritive sweeteners; Health implications; Role in food processing., Bleaching & maturing agents: Introduction; Different bleaching &, maturing agents; Role in food processing., Taste and Flavoring agents: Introduction; Classification of flavors- natural, & synthetic; Flavor enhancer/ Potentatior; Importance of taste and flavours;, Role of flavoring agents in food processing., Anti-caking agents and Humectants: Introduction; Different Anti-caking, agents and Humectants; Role in food processing Starch modifiers:, Introduction; Chemical nature; Role in food processing. Antimicrobial, agents, Clarifying agents, antifoaming agents, Fat mimetics and, replacers: Introductions; Role in food processing;, Total, , 98 | P a g e, , 19, , 6, , 19, , 6, 6, 6, 6, , 13, , 100

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Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., 17., 18., , Topics, , No. of, Experiments, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, , Evaluation of GRAS aspects of Food Additives, E numbers for different food additives, Qualitative Tests for presence of benzoic acid in foods, Qualitative Tests for presence of sulphurous acid in foods, Quantitative determination of benzoic acid, Determination of nitrates and nitrites in Foods, Qualitative for presence of non-nutritive sweeteners, Identification of colorsin food by TLC, Determination of diacetyl content in dairy products, Determination of total chlorophyll by Spectrophotometric method, Detection of chemical preservatives in foods, Study of effect of acidulants in fruit juices, Study of effect of stabilizers/thickeners on quality of foods, Study of effect of clarifying agents on the fruit juices, Role of emulsifiers in foods, Role of leaving agent in baked food product, Role and mode of action of antioxidant in food products, Total, , 16, , TEXT BOOK, Sr., No., 1, , Name of Book, Food Additives, , 2, , Food Additives, , 3, , Food colours, Flavours and Additives, Technology Handbook, , Author, A Larry Branen, P, Michael Davidson, and Seppo Salminen, S.N. Mahindru, , NIIR Board of, Consultants and, Engineers, , Publisher, CRC Book Press. USA., APH Publishing Corporation, Drya, Ganj, New Delhi., Natonal Institute of Industrial Research,, Kamla Nagar, Delhi, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, Food chemistry, , 2, 3, , Food chemistry, Food chemistry, , 4, , Handbook of Food Toxicology, , 99 | P a g e, , Author, H.D. Belitz, W., Grosh and P., Schieberle, Owen R Fennema, Lillian Hogland, Meyer, S.S Deshpande, , Publisher, 4th Revised & Extemded Edition,, Springer. 2009, Marcel Dekker, Inc. New York. 1996, Avi Pub Co .1974, , Marcel Dekker 2002

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FCN-357, , INSTRUMENTAL TECHNIQUES IN FOOD, ANALYSIS, , 2 (0+2), , 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)., Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., 15., 16., 17., 18., , Topics, Sampling plan; Sample collection and preparation for analysis, Study of different chromatographic techniques, Identification of sugars in fruit juice using TLC, Separation of amino acids by two-dimensional paper chromatography, Determination of carotenoids by HPLC, Analysis of heavy metals, Quantitative determination of sugars and fatty acid profile by GLC, Identification of organic acids by paper electrophoresis, Gel-electrophoresis for analytic techniques, Near-Infrared Spectroscopy, Estimation of phytic acid using spectrophotometer, Quantitative make-up of water soluble vitamins, Quantitative make-up of fat soluble vitamins, Estimation of chlorophyll content by different methods, Analysis of minor constituents of foods, Determination of molecular weight of pectin, 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, Total, , 100 | P a g e, , No. of, Experiments, 2, 1, 1, 1, 2, 2, 2, 1, 1, 1, 1, 2, 2, 1, 2, 1, 6, 4, 32

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TEXT BOOK, Sr., No., 1, 2, , Name of Book, Handbook of Food Analysis, Instruments, Food Analysis, , 3, , Official methods of analysis of, AOAC International, , 4, , Instrumental Methods of Food, Analysis, Food Analysis - Theory and, Practice, Handbook of Analysis and, Quality Control for Fruit and, Vegetable Products, , 5, 6, , Author, , Publisher, , Semih Ötles, , CRC Press, Boca Raton, FL, USA. 2009, , S. Suzanne, Nielsen, AOAC, , 3rd Ed. Kluwer Academic, New York,, USA. 2003, 17th Ed. Gaithersburg, MD, USA,, Association of Analytical Communities,, 2003, Elek Sci. Marcel Dekker. 1973, , Macleod AJ, Pomrenz Y &, Meloan CE, Ranganna S., , 3rd Ed. CBS. 1996, 2nd Ed. Tata-McGraw-Hill. 2001, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, Food Analysis Laboratory Manual, Modern Techniques for Food, Authentication, Pearson's Chemical Analysis of, Foods, , 101 | P a g e, , Author, S. Suzanne, Nielsen, Da-Wen Sun, Kirk RS & Sawyer, R, , Publisher, 2nd Ed. Springer, NY, USA. 2010, Elsevier Inc., Burlington, MA, USA., 2008, 9th Ed. Longman Scientific &, Technical. 1991

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FCN-368, , ENZYMES IN FOOD INDUSTRY, , 2 (1+1), , Theory, Introduction: classification and nomenclature, mechanism of enzyme action, enzyme kinetics,, factors affecting the rate of enzymic reactions, sources of enzymes Enzyme Kinetics: enzyme, concentration, substrate concentration, environmental conditions, inhibitors, activators and cofactors, Undesirable and desirable enzymic reactions in foods Sources of enzymes: different sources, extraction, of enzymes and purification, enzyme technology and application Enzymes in milk and cheese industries:, enzymes in milk processing and cheese production Enzymes in Meat industry: enzymes in tenderization, of meat Enzymes in baking industry Enzymes in production of beverages and fruit juices: enzymes in, tea, cocoa, wine, beer, whiskey, cider, etc Enzymes in sugar industries: Types of enzymes in sugar, industry; isolation, purification and assay of enzymes, Enzymes in fats, oil, flavour and fragrances, Immobilized enzymes in food processing, Practical, Effects of different enzymatic reactions on foods; Effect of enzymes on meat; Effects of enzymes on, bakery products; Effect of enzymes on fruit juices and beverages; Improving different properties of foods, by application of enzymes; Enzymes, , Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–3, 4–5, 6–7, 8–9, 10, 11, 12, 13, 14, 15, 16, , TOPICS, Introduction: classification and nomenclature, mechanism of enzyme action,, enzyme kinetics, factors affecting the rate of enzymic reactions, sources of, enzymes, Enzyme Kinetics: enzyme concentration, substrate concentration,, environmental conditions, inhibitors, activators and cofactors, Undesirable and desirable enzymic reactions in foods, Sources of enzymes: different sources, extraction of enzymes and, purification, enzyme technology and application, Enzymes in milk and cheese industries: enzymes in milk processing and, cheese production, Enzymes in Meat industry: enzymes in tenderization of meat, Enzymes in baking industry, Enzymes in production of beverages and fruit juices: enzymes in tea, cocoa,, wine, beer, whiskey, cider, etc, Enzymes in sugar industries: Types of enzymes in sugar industry; isolation,, purification and assay of enzymes,, Enzymes in fats, oil, flavour and fragrances, Immobilized enzymes in food processing, Total, , 102 | P a g e, , Weightage, (%), 19, 13, 13, 13, 6, 6, 6, 6, 6, 6, 6

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Practical Exercises, No. of, Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, , TOPICS, Classification of enzymes, Isolation and purification of enzymes, Activation of polyphenol oxidase from food sample, Separation of casein from milk using rennin, Effect of xylanase enzyme on water absorption capacity of bread, Measurement of amylase content of wheat flour, Application of pectinase in fruit juices, Inactivation of phosphatase enzyme, Effect of papain on meat tenderness, Application of lipase in enhancing emulsifying capacity, Application of lipase in noodles, Detection of phosphatise enzyme in milk, Use of glucose oxidase in egg powder manufacture, Use of invertase enzyme in confectionary, Use of lactase enzyme in dairy industry, Effect of cellulose on fruit juice yield, Total, , No. of, Lectures, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, , Name of Book, , Author, , Publisher, , Enzymes in Food Processing, , G.A. Tucker and, L.F.J. Woods, , Springer 2009, , Enzymes in Food and Beverage, Processing, Enzymes in Food Processing –, Fundamentals and potential, application, , Muthuswamy C., , CRC Press, London 2015, , Panesar P.S.,, Marwaha S.S. and, Kumar H., , IK International Publishing House,, 2010, ISBN: 9380026331, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Publisher, , Enzymes in Industry: production and, applications, Principles of Enzyme Technology, , Aehle W, , Wiley- VCH Verlag GmbH & Co., , Khan M.Y. and, Khan F., , Microbial Enzyme Technology in, Food Applications, , Ray R.C. and, Rosell C.M., , PHI Publication, New Delhi 2015, ISBN 8120350413, CRC Press, London 2017, ISBN: 1498749844, , 103 | P a g e

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DETAILED SYLLABUS, IV. DEPARTMENT OF FOOD MICROBIOLOGY AND SAFETY, , Sr., No., 1, , Course, No., FMS-111, , 2, , Course title, , Credits, , Semester, , General Microbiology, , 3 (2+1), , I, , FMS-122, , Food Microbiology, , 3 (2+1), , II, , 3, , FMS-233, , Industrial Microbiology, , 3 (2+1), , III, , 4, , FMS-244, , Food Safety and Microbial Standards, , 3 (2+1), , IV, , 5, , FMS-355, , Food Biotechnology, , 3 (2+1), , V, , 6, , FMS-366, , Food Plant Sanitation, , 3 (2+1), , VI, , 7, , FMS-367, , Quality Assurance and Certification, , 3 (2+1), , VI, , Total Credits 21 (14+7), , 104 | P a g e

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FMS-111, , GENERAL MICROBIOLOGY, , 3 (2+1), , Theory, Evolution and scope of microbiology Microbial classification, nomenclature and identification,, Taxonomic groups and General methods of classifying bacteria Microscopy and microscopes: Smears, and staining 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, Reproduction of bacteria, Introduction to fungi,, algae and protozoa and virus Nutrient transport phenomenon: Passive diffusion, facilitated diffusion,, Group translocation and active transport Mutations: Types of mutations, mutagenesis, Mutation rate,, repair of mutations, Phenotypes of bacterial mutants and Designation of bacterial mutants Destruction of, microorganisms: Physical agents and chemical agents, Chemotherapeutic agents and chemotherapy,, Characteristics of antibiotics and Mode of action of antibiotics Pure culture: Methods of isolation of pure, cultures, Maintenance and preservation of pure cultures and culture collections, 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, Teaching Schedule - Theory with Weightages (%), Number of, Units, , Topic, , Per cent, Covered, , 1–2, , Evolution and scope of microbiology, , 3–6, , Microbial classification, nomenclature and identification,, groups and general methods of classifying bacteria, , 7–9, , Microscopy and microscopes: Smears and staining, , 9, , 10 – 14, , Morphology and fine structure of bacteria, cultivation of bacteria, nutritional, requirements,, nutritional classification of bacteria, phototrophs,, chemotrophs, autotrophs and heterotrophs, obligate parasites, , 16, , 15 – 17, , Bacteriological media, growth of bacteria, reproduction of bacteria,, introduction to fungi, algae and protozoa and virus, , 9, , 18 – 20, , Nutrient transport phenomenon: passive diffusion, facilitated diffusion,, group translocation and active transport, , 9, , 21 – 25, , Mutations: types of mutations, mutagenesis, mutation rate, repair of, mutations, phenotypes of bacterial mutants and designation of bacterial, , 16, , 105 | P a g e, , 7, Taxonomic, , 12

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mutants, 26 – 29, , Destruction of microorganisms: physical agents and chemical agents,, chemotherapeutic agents and chemotherapy, characteristics of antibiotics and, mode of action of antibiotics, , 13, , 30 – 32, , Pure culture: methods of isolation of pure cultures, maintenance and, preservation of pure cultures and culture collections, , 9, , Total, , 100, , Practical Exercises, Number, of Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., 14., , Topic, Guidelines for safety in food microbiology laboratory work, Introduction to equipments commonly used in microbiology laboratory, Sterilization of glasswares used in microbiology laboratory, Simple staining: monochrome straining and negative staining, Differential staining: Gram’s staining and spore staining, Microscopy, Measuring size of microorganisms by micrometry, Preparation of culture media, Dye reduction tests for microorganisms, Isolation of microorganisms using streak plate method, Isolation and enumeration of microorganisms using spread plate method, Isolation and enumeration of microorganisms using pout plate method, Effect of different factors on growth of microorganisms, Microorganisms examination of water, Total, , Number of, Experiment, 1, 1, 1, 1, 1, 1, 1, 2, 1, 1, 1, 1, 1, 2, 16, , TEXT BOOK, Sr., No., 1, 2, , Name of Book, , Microbiology, Fundamentals of Microbiology, , 3, Basic Microbiology, REFERENCE BOOKS, Sr., No., 1, , 2, , Author, , Pelczar, Chan, and Krieg, Jeffrey C.P., Khuntia B.K., , Name of Book, , Author, , Microbiology: An Introduction, , Gerard J., Tortora, Berdell, R. Funke,, Christine L. Case, Willey,, Sherwood and, Christopher, , Prescott’s Microbiology, , 106 | P a g e, , Publisher, , 5th Ed. Tata McGraw-Hill Education,, New Delhi., Elsevier Publication, London 2017, ISBN-13: 978-1449688615, Daya Publication, New Delhi 2001, Publisher, , 12th Ed. Prentice-Hall, NY, USA., 2014, 9th Ed. McGraw-Hill Higher, Education, NY, USA. 1998

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FMS-122, , FOOD MICROBIOLOGY, , 3 (2+1), , 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 and Extrinsic factors: Relative humidity, temperature and gaseous atmosphere, Chemical changes caused by microorganisms: Changes in nitrogenous organic compounds, nonnitrogenous 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 cereal, and cereal products Microbiology of milk and milk products, meat and meat products, poultry and eggs,, fish and other sea foods Microbiology of fruits and vegetables and canned foods Microbiology of sugar, and sugar products and salts and spices 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 Food borne intoxications and, infections, types of food involved, toxicity and symptoms, chemical properties, environmental conditions, Food borne viruses: Polio, hepatitis A and E, noroviruses, rota viruses, prion diseases, types of food, involved, toxicity and symptoms, , 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, , 107 | P a g e

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Teaching Schedule - Theory with Weightages (%), Number, of Units, , Topic, , Per cent, Covered, , 1–2, 3–7, , 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 and Extrinsic factors: Relative humidity, temperature and, 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 cereal and cereal products, Microbiology of milk and milk products, meat and meat products, poultry, and eggs, fish and other sea foods, Microbiology of fruits and vegetables and canned foods, Microbiology of sugar and sugar products and salts and spices, 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, Food borne intoxications and infections, types of food involved, toxicity, and symptoms, chemical properties, environmental conditions, Food borne viruses: Polio, hepatitis A and E, noroviruses, rota viruses,, prion diseases, types of food involved, toxicity and symptoms, Total, , 7, 13, , 8 – 12, , 13 – 14, 15 – 17, 18 – 19, 20 – 21, 22 – 23, 24 – 26, 27 – 29, 30 – 32, , 16, , 7, 9, 7, 7, 7, 9, 9, 9, 100, , Practical Exercises, Number, of Units, , Topic, , Number of, Experiment, , 1, 2, , 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, , 1, 2, , 3, 4, 5, 6, 7, 8, , 108 | P a g e, , 1, 1, 1, 1, 1, 1

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9, 10, 11, 12, 13, 14, , 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, Total, , 2, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, , Name of Book, , Food Microbiology, , Author, , Publisher, , 4th Ed. Tata McGraw-Hill Education,, New Delhi. 1987, 6th Ed. Aspen Publishers, Inc.,, Gaithersburg, Maryland, USA. 2002, , 2, , Modern Food Microbiology, , Frazier and, Dennis, James M. Jay, , 3, , Basic Food Microbiology, , Banawart GJ, , 2nd Ed. AVI Publ. 1989, , 4, , Essentials of Food Microbiology, , Garbutt J, , Arnold Heinemann, 1997, , 5, , Fundamentals of Food, Microbiology, , Ray B, , 3rd Edition, CRC Press, 2004, , REFERENCE BOOKS, Sr., No., 1, 2, , Name of Book, , Martin R. Adams and Maurice, O. Moss, Basic Food Microbiology, , 109 | P a g e, , Author, , Food, Microbiology, George J., Banwart, , Publisher, , 3rd Ed., The Royal Society of, Chemistry, Cambridge, UK. 2008, 2nd Ed. Chapman & Hall, New York,, USA. 1989

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FMS-233, , INDUSTRIAL MICROBIOLOGY, , 3 (2+1), , 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; Fermentor: Components of a, fermentor, parts of fermentors, peripheral parts and accessories, additional accessories and peripherals., Types of fermentors Types of fermentations; Alcoholic beverages: types, production and quality;, Industrially important secondary metabolites; and microorganisms involved Probiotics: Industrially, important secondary metabolites, their production and downstream processing, biopesticides, antibiotics,, enzymes, exopolysaccharides, biopolymers, steroids, biomers; Importance, role in fermented foods,, organisms involved, beneficial effects Bacteriocins and Nisin Production of microbial enzymes;, Downstream processing Cell disruption methods: Mechanical disruption methods and non-mechanical, disruption methods; Extraction; Purification; Concentration; Product recovery. Microbial cell products, i.e. Mushroom, SCP, Baker’s yeast, blue green algae and sprulina Measures to improve yield of, fermented products, 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-colours; 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., , Teaching Schedule - Theory with Weightages (%), Number, of Units, 1–2, 3–4, 5–7, 8 – 12, 13 – 15, 16 – 18, 19 – 20, , 110 | P a g e, , Topic, 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; Fermentor: Components of a, fermentor, parts of fermentors, peripheral parts and accessories, additional, accessories and peripherals. Types of fermentors, Alcoholic beverages: types, production and quality; Types of, fermentations; Industrially important secondary metabolites; and, microorganisms involved, Probiotics: Importance, role in fermented foods, organisms involved,, beneficial effects, Industrially important secondary metabolites, their production and, downstream, processing,, biopesticides,, antibiotics,, enzymes,, exopolysaccharides, biopolymers, steroids, biomers, , % Syllabus, Covered, 7, 7, 9, 16, , 9, , 9, 7

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21 – 22, 23 – 27, , Production of microbial enzymes; Downstream processing, Cell disruption methods: Mechanical disruption methods and nonmechanical disruption methods; Extraction; Purification; Concentration;, Product recovery., Microbial cell products i.e. Mushroom, SCP, Baker’s yeast, blue green, algae and sprulina, Oriental and traditional fermented foods; Measures to improve yield of, fermented products, Total, , 28 – 30, 31 – 32, , 7, 16, , 9, 7, 100, , Practical Exercises, Number, of Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., 12., , Topic, Study of fermentor accessories, Study of bacterial growth curve, 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-colours, Production of alcoholic beverage by fermentation, 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, Production of polysaccharides, Production of traditional fermented food, Total, , TEXT BOOK, Sr., Name of Book, No., 1, Industrial Microbiology, 2, Industrial Applications of, Microbiology, 3, Prescott & Dunn’s Industrial, 4, , Microbiology, Brewing Science and Practice., , REFERENCE BOOKS, Sr., Name of Book, No., 1, Modern Industrial, , Author, , Handbook of Indigenous, Fermented Foods, , 111 | P a g e, , 2, 2, 1, 2, 1, 1, 1, 1, 2, 16, , Publisher, , Casida LE, Rajvaidya N., , Wiley, 1968, APH Publishing, 2006, , G. Reed, , 4th Ed. AVI Publishers, Connecticut,, USA. 2004, Woodhead Publishing Ltd., Cambridge, England. 2004, , Dennis EB,, , Author, , Publisher, , Nduka Okafor, , Science Publishers, Enfield, New, Hampshire, USA. 2004, , Steinkraus KS, , Marcel Dekker, 1996, , Microbiology and, Biotechnology, 2, , Number of, Experiment, 1, 1, 3

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FMS-244, , FOOD SAFETY AND MICROBIAL STANDARDS, , 3 (2+1), , Theory, Hazards in food chain: physical, chemical and biological biological; Toxins in food: naturally, occurring, bacterial and fungal Intrinsic toxins produced during processing and storage Metals as toxins:, Sources, contamination, toxicity and elimination Pesticide residues as toxin: Chlorinated and nonchlorinated Permitted and non-permitted food additives as an amended Microbial standards of fresh and, processed foods Risk assessment and management during food preparation, , Practical, Estimation of Salmonella / Shigella / Staphylococcus from food samples; Estimation of Fungal toxins, form food Samples.; (Different types of foods); Heavy metal detection (Lead); Isolation and identification, of Listeria and E. coli; HACCP for food industries by taking few models; Study of National and, International microbial quality standards; Visit to export oriented food processing industry; Microbial and, chemical analysis of water, , Teaching Schedule - Theory with Weightages (%), Number of Topic, Units, , Per cent, Covered, , 1–5, , Hazards in food chain: physical, chemical and biological, , 16, , 6–9, , Toxins in food: naturally occurring, bacterial and fungal, , 13, , 10 – 12, , Intrinsic toxins produced during processing and storage of food, , 9, , 13 – 16, , Metals as toxins: Sources, contamination, toxicity and elimination, , 13, , 17 – 21, , Pesticide residues as toxin: Chlorinated and non-chlorinated, , 16, , 22 – 25, , Permitted and non-permitted food additives, , 13, , 26 – 28, , Microbial standards of fresh and processed foods, , 9, , 29 – 32, , Risk assessment and management during food preparation, , 13, Total, , 112 | P a g e, , 100

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Practical Exercises, Number, of Unit, 1., 2., , Topics, , 3., , Estimation of Salmonella / Shigella / Staphylococcus from food samples, Estimation of fungal toxins from different foods (Different types of, foods), Detection of Lead, , 4., 5., 6., 7., 8., 9., 10., 11., 12., 13., , Detection of Bacillus cereus, Detection of Campylabacter, Detection of Escherichia coli and coliforms, Detection of Listeria, Detection of Salmonella, Detection of Staphylococcus aureus, Detection of Clostridium perfringens, HACCP for food industries by taking few models, Study of National and International microbial quality standards, Visit to food industry to study microbial safety, Total, , No. of, Experiments, 3, 2, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 16, , TEXT BOOK, Sr., No., 1, 2, 3, 4, 5, , Name of Book, , Author, , Handbook of Food Toxicology, Food Hygiene and Sanitation, Principles of Food Sanitation, Food Safety and Toxicology, Food Safety: Theory and Practice, , Deshpande SS, Roday, Marriot and Gravi, Vries JD, Knechtges PL, , Publisher, CRC Press, Tata McGraw Hill Education, 2011, Springer, 2006, CRC Press, 1996, Jones and Bartlett Publishers, 2011, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, Food Microbiology, The Safety of Foods, Food Additive Toxicology, Food Safety Management: A, Practical Guide for the Food, Industry, , 113 | P a g e, , Author, Adams and Moss, Graham HD, Maga, Yasmine and Huub, , Publisher, Royal Society of Chemistry, 2015, AVI Publishing 1968, CRC Press, 1994, Academic Press, 2013

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FMS-355, , FOOD BIOTECHNOLOGY, , 3 (2+1), , Theory, Chemical nature of the genetic material, properties and functions of the genetic material,, organization of the genetic material in bacteria, eukaryotes and viruses Chemical nature of the genetic, material, properties and functions of the genetic material, organization of the genetic material in bacteria,, eukaryotes and viruses 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 and 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, labelling and traceability,, trade related aspects, bio-safety, risk assessment, risk management, public perception of GM foods, IPR,, GMO Act 2004, , Practical, 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 species, , 114 | P a g e

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Teaching Schedule - Theory with Weightages (%), Number of, Units, , Topic, , Per cent, Covered, , 1–4, , Chemical nature of the genetic material, properties and functions of the, genetic material, organization of the genetic material in bacteria, eukaryotes, and viruses, , 12, , 5–8, , Chemical nature of the genetic material, properties and functions of the, genetic material, organization of the genetic material in bacteria, eukaryotes, and viruses, , 13, , 9 – 13, , 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, , 16, , 14 – 16, , 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), , 9, , 17 – 20, , 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 and application in food industry, , 12, , 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, labelling and traceability,, trade related aspects, bio-safety, risk assessment, risk management, public, perception of GM foods, IPR, GMO Act 2004, Total, , 13, , 21 – 23, 24 – 27, , 28 – 32, , 115 | P a g e, , 9, , 16, , 100

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Practical Exercises, Number, of Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, , Topic, Chemical mutagenesis using chemical mutagens (Ethidium bromide), Determination of survival curves using physical and chemical mutagens, Production of biomass and enzymes from fruits and vegetable waste, 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 species, Total, , Number of, Lectures, 1, 2, 2, 2, 2, 2, 2, 2, 2, 16, , TEXT BOOK, Sr., No., 1, 2, , 3, , Name of Book, Biotechnology - Expanding, Horizons, Introduction to Molecular Biology, and Genetic Engineering, , Industrial Microbiology:, Fundamentals and Applications, , Author, , Publisher, , B.D. Singh, , Kalyani Publishers, New Delhi. 2014, , Brandenberg,, Dhlamini, Sensi,, Ghosh and, Sonnino, Ashok Agarwal, and Pradeep, Parihar, , FAO, Rome Italy 2011, , Agrobios India, Jodhpur. 2005, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Publisher, , Biotechnology and Food, Processing Mechanics, Molecular Biology of the Gene, , Meenakshi Paul, , Gene-Tech Books, New Delhi 2007, , James D. Watson, , Principles of Gene Manipulation, and Genomics, , S.B. Primrose and, R.M. Twyman, , 7th Ed. Benjamin Cummings, San, Francisco, USA. 2013, 7th Ed. Blackwell Publishing, Victoria,, Australia 2006, , 116 | P a g e

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FMS-366, , FOOD PLANT SANITATION, , 3 (2+1), , Theory, Good manufacturing practices and current good manufacturing practices Sanitation and the food, industry: Sanitation, sanitation laws and regulations and guidelines, establishment of sanitary, potential, risks of food borne bioterrorism, bioterrorism protection measures and role of pest management in biosecurity Relationship of microorganisms to sanitation, Food contamination and 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 and liquid waste disposal, Pest control: Insect infestation, cockroaches, insect destruction, rodents, birds, use of pesticides and, integrated pest management Sanitary design and construction for food processing: Site selection, site, preparation, building construction considerations, processing and design considerations and pest control, design Low-moisture food manufacturing and storage sanitation: Sanitary construction considerations,, receipt and storage of raw materials and cleaning of low-moisture food manufacturing plants Fruit and, vegetable processing plant sanitation: Contamination sources, sanitary construction considerations,, cleaning considerations, cleaning of processing plants, cleaners and sanitizers, cleaning procedures and, evaluation of sanitation effectiveness, 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 and 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, Teaching Schedule - Theory with Weightages (%), Number of, Units, 1, 2–6, , 7–9, 10 – 13, , 117 | P a g e, , Topic, Good manufacturing practices and current good manufacturing practices, Sanitation and the food industry: Sanitation, sanitation laws and regulations, and guidelines, establishment of sanitary, potential risks of food borne, bioterrorism, bioterrorism protection measures and role of pest management, in bio-security, Relationship of microorganisms to sanitation, Food contamination and, protection against contamination, Personal hygiene and sanitary food handling: Role of HACCP in sanitation,, quality assurance for sanitation cleaning compounds, handling and storage, precautions, , Per cent, Covered, 2, 16, , 9, 13

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14 – 16, , Sanitizers, sanitizing methods, sanitation equipment, waste product handling,, solid waste disposal and liquid waste disposal; Soil types and properties of, cleaning agents., , 9, , 17 – 19, , Pest control: Insect infestation, cockroaches, insect destruction, rodents,, birds, use of pesticides and integrated pest management, , 9, , 20 – 23, , Sanitary design and construction for food processing: Site selection, site, preparation, building construction considerations, processing and design, considerations and pest control design, , 13, , 24 – 28, , Low-moisture food manufacturing and storage sanitation: Sanitary, construction considerations, receipt and storage of raw materials and, cleaning of low-moisture food manufacturing plants, , 16, , 29 – 32, , Fruit and vegetable processing plant sanitation: Contamination sources,, sanitary construction considerations, cleaning considerations, cleaning of, processing plants, cleaners and sanitizers, cleaning procedures and, evaluation of sanitation effectiveness, , 13, , Total, , 100, , Practical Exercises, Number, of Units, , Topic, , Number of, Lectures, , 1, , Estimation of BOD (Biological Oxygen Demand), , 1, , 2, , Estimation of COD (Chemical Oxygen Demand), , 1, , 3, , Determination of hardness of water, , 1, , 4–5, , Good Manufacturing Practices (GMPs) and personal hygiene, , 2, , 6–8, , Sewage treatment: Primary, secondary, tertiary and quaternary and Aerobic, and anaerobic sludge treatment, , 3, , 9, , Microbial quality of water, , 1, , 10, , Study of CIP plant, , 1, , 11, , Isolation and identification of Actinomycetes, , 1, , 12, , Enrichment and isolation of cellulose degrading bacteria, , 1, , 13, , Biodegradation of phenol compounds, , 1, , 14, , Bacteriological examination of water: Coliform MPN test, , 1, , 15, , Sampling of airborne microorganisms, Sampling of surfaces - equipment and, physical plant, , 1, , 16, , Aerosol sampling and measurement guidelines, , 1, Total, , 118 | P a g e, , 16

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TEXT BOOK, Sr., No., 1, 2, 3, , Name of Book, Principles of Food Sanitation, Food Hygiene and Sanitation, Essentials of Food Sanitation, , Author, Marriot and Gravi, Roday S., Marriot N., , Publisher, Springer, 2006, McGraw Hill Education, 2011, Springer 1997, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, , Author, , Publisher, , Biotechnology - Expanding, Horizons, Biotechnology and Food, Processing Mechanics, Molecular Biology of the Gene, , B.D. Singh, , Kalyani Publishers, New Delhi. 2014, , Meenakshi Paul, , Gene-Tech Books, New Delhi 2007, , James D. Watson, , 7th Ed. Benjamin Cummings, San, Francisco, USA. 2013, , Principles of Gene Manipulation, and Genomics, , S.B. Primrose and, R.M. Twyman, , 7th Ed. Blackwell Publishing, Victoria,, Australia 2006, , 119 | P a g e

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FMS-367, , QUALITY ASSURANCE AND CERTIFICAITON, , 3(2+1), , Theory, Introduction to Quality: Defining quality, Dimensions of quality, Quality control & quality, assurance, Quality Gurus’ Contribution Total Quality Management: Objectives, principles,, implementation; Deming’s 14 points on TQM, Benefits of TQM, Quality Tools, Quality Circle, Other Management Philosophies: 5S, Six sigma, Lean manufacturing, Just-In-Time (JIT),, Kanban International Organization for standardization (ISO): Introduction, ISO standards,, benefits, procedure, generic management systems. ISO 9000, PRP for Food Safety: GAP –, objectives, principles, benefits; GLP – need, history, objectives, principles, bodies; GHP –, objectives, principles; GMP – objectives, GMP in food industry HACCP: Introduction, History, of HACCP, Definitions related to HACCP system, Principles of HACCP, application of HACCP, system, implementation steps for HAACP system, Benefits of HACCP ISO 22000: Introduction,, History, benefits, Objectives, ISO 22000 family of standards series, ISO standard document,, Role of BIS in ISO 22000 GFSI, FSSC 22000, IFS, SQF, AIB, GRMS, PAS 96 Accreditation, and Certification: Introduction, Benefits, accreditation organizations, Certification, Types of, certifications, Certification Bodies in India, BIS, AGMARK Documentation Auditing and, Surveillance: Introduction, Definition, Objectives of auditing, Types of Audit, Principles of, Auditing, Audit Program Procedures, Audit Activities, Audit Competencies, Lead Auditor,, Surveillance. Recent Update on the subject (if any)., Practicals, , Activities of Quality Department; Writing Standard Operating Procedures; Preparation of quality, policy & documentation (quality Manuals); Application of HACCP to products.; Implementation, procedure of ISO 22000; Preparation of documentation and records; Auditing- surveillance,, mock audit.; Visit to units with GMP, ISO, HACCP certified plants, Teaching Schedule - Theory with Weightages (%), Number of, Units, , Topic, , Per cent, Covered, , 1-2, , Introduction to Quality: Defining quality, Dimensions of quality, Quality, control &quality assurance, Quality Gurus’ Contribution, , 6, , 3-5, , Total Quality Management: Objectives, principles, implementation;, Deming’s 14 points on TQM, Benefits of TQM, Quality Tools, Quality, Circle, , 10, , 6-7, , Other Management Philosophies: 5S, Six sigma, Lean manufacturing, JustIn-Time (JIT), Kanban, , 6, , 8-10, , International Organization for Standardization (ISO): Introduction, ISO, standards, benefits, procedure, generic management systems. ISO 9000,, , 10, , 11-14, , PRP for Food Safety: GAP – objectives, principles, benefits; GLP – need,, history, objectives, principles, bodies; GHP – objectives, principles; GMP –, , 12, , 120 | P a g e

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objectives, GMP in food industry, 15-18, , HACCP: Introduction, History of HACCP, Definitions related to HACCP, system, Principles of HACCP, Application of HACCP system,, Implementation steps for HAACP system, Benefits of HACCP, , 12, , 19-21, , ISO 22000: Introduction, History, Benefits, Objectives, ISO 22000 family of, standards series, ISO standard document, Role of BIS in ISO 22000, , 10, , 22-26, , GFSI, FSSC 22000, IFS, SQF, AIB, GRMS, PAS 96, , 16, , 27-28, , Accreditation and Certification: Introduction, Benefits, accreditation, organizations, Certification, Types of certifications, Certification Bodies in, India, BIS, AGMARK, , 6, , Documentation, , 3, , Auditing and Surveillance: Introduction, Definition, Objectives of auditing,, Types of Audit, Principles of Auditing, Audit Program Procedures, Audit, Activities, Audit Competencies, Lead Auditor, Surveillance. Recent Update, on the subject (if any), , 9, , 29, 30-32, , Total, , 100, , Practical Exercises, Number, of Units, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, , Topic, Activities of Quality Department, Studies on bar codes, Writing Standard Operating Procedures, Preparation of quality policy & documentation (quality Manuals), Application of HACCP to products, HACCP Plan for Fruits and Vegetables, Implementation procedure of ISO 22000, Preparation of documentation and records, Auditing- surveillance, mock audit, Visit to units with GMP, ISO, HACCP certified plants, Total, , Number of, Experiment, 1, 1, 2, 1, 2, 1, 1, 2, 2, 3, 16, , TEXT BOOKS, Sr., No., 1, 2, 3, 4, , Name of Book, Quality Assurance for Food, Industry – A Practical Approach, Food Quality Assurance –, Principles and Practices, HACCP User’s Manual, Total Quality Assurance for the, , 121 | P a g e, , Author, J. Andres, Vasconcellos, Inteaz Alli, Corlett D.A., Gould W.A. and, , Publisher, CRC Press Boca Raton, [ISBN: 9780849319129], CRC Press Boca Raton, [ISBN: 9780203484883], An Aspen Publication, Maryland, CTI Publication – Technology and

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Food Industry, Food Industry Quality Control, Systems, Guide to Quality Management, Systems for Food Industries, , 5, 6, , Gould W.B., Mark Clute, Early R., , Engineering, CRC Press, Boca Raton, [ISBN: 978-0-8493-8028-0], Blackie Academic. 1995, , REFERENCE BOOKS, Sr. No., 1, , Name of Book, Manual of Food Quality Control:, Quality assurance in the food control, microbiological laboratory, HACCP and ISO 22000 – Application, to Foods of Animal Origin, , Author, FAO, , Publisher, FAO Publication, , Arvanitoyannis, I.S., , Food Safety Management and ISO, 22000 – Food Industry Briefing, ISO 22000: Food Safety Management, Systems, Requirements, for, Any, Organization in the Food..., HACCP, GMP and ISO 22000 –, Overview, , Early Ralph, , Wiley-Blackwell Publication, Oxford, [ISBN: 978-1-4051-5366-9], Food Industry Briefing Publication, [ISBN: 9781405193245], International, Organization, Standardization, , 6, , HACCP – A Food Industry briefing, , 7, , Quality Management Essentials, , Mortimore S.E., and Wallace, C.A., Hoyle David, , 8, , Sensory Evaluation of Foods, , Piggot JR, , 2, , 3, 4, , 5, , 122 | P a g e, , ISO, , ---, , Institute of Workforce Education, Saint Augustine College Publication, [ISBN: 9781633051485], Wiley Blackwell, New York, ISBN: 978-1-118-42723-1, Elsevier Publication, Oxford, UK [ISBN: 9780750667869, Elbview applied Science, 1984, , for

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DETAILED SYLLABUS, V. DEPARTMENT OF FOOD BUSINESS MANAGEMENT, , V. DEPARTMENT OF FOOD BUSINESS MANAGEMENT, Sr., No., 1, 2, 3, 4, 5, 6, 7, 8, 9, , Course, No., FBM-111, FBM-122, FBM-243, FBM-354, FBM-355, FBM-356, FBM-367, FBM-368, FBM-369, , 123 | P a g e, , Course title, , Credits, , Semester, , Computer Programming and Data Structure, Information and Communication Technology, ICT Application in Food Industry, Entrepreneurship Development, Business Management and Economics, Food Laws and Regulations, Project Preparation and Management, Marketing Management and International Trade, Communication Skills and Personality, Development, Total Credits, , 3 (1+2), 2 (1+1), 3 (1+2), 3 (2+1), 2 (2+0), 3 (2+1), 2 (1+1), 2 (2+0), 2 (1+1), , I, II, IV, V, V, V, VI, VI, VI, , 22 (13+9)

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FBM-111, , COMPUTER PROGRAMMING AND DATA, STRUCTURES, , 3 (1+2), , THEORY, Introduction: introduction to high level languages i.e. “C” language. Basic structure of C, program, character set, variables, constants Data type: Primary data types and user defined data, types, typecasting Operators: Arithmatic, logic, relational, building and evaluating expressions,, standard library functions Managing Input and Output: input/output statement, scanf(), getchar, (), getch(), putchar() Decision making, branching, looping: conditional statements (if, if-else,, nesting of if, if-ladder); Looping statement (while(), do,, while() and for() – looping statements), Array: one dimensional, two dimensional and multi dimensional arrays Functions: library, functions, user defined functions, passing arguments and returning values, recursion String, functions: strcat(), strlen(), strcpy(), stremp (), etc. Data structure: structures, Union and Pointers, (Syntax and definition) Stacks, push/pop operations, Queues, Insertion and deletion operations,, linked lists, Practical, Write a first programme to print “Welcome to C-programming”.; Write a program for addition,, subtraction, multiplication and division of given two numbers A,B.; Write a program to check, odd or even number.; Write a program to convert number of days in to months and days., Write a program to find the Area of Circle, by giving radius as input.; Write a program to find, the right most digit of a given number.; Program to calculate the simple interest by giving,, principle amount, rate of interest and period in months.; Write a program to find the square root, of a given number.; Write a program to find the largest among two numbers;, Write a program to find the largest of three given numbers A, B, C.; Write a program to find the, roots of quadratic equation AX2+BX+C= 0; Write a program to find the average/mean of given, 10 numbers.; Write a program to print the given number in reverse order.; Write a program to fin, d the sum of first fifty even numbers.; Write a program to generate Fibonacci series up to given, numbers N.; Write a program to print the following triangle. ;, 1, 12, 123, 1234, Write a program to determine if the given number is prime or not prime; Write a program to find, the factorial of a given number using function.; Write a program to find the factorial of a given, numbers using Recursion.; Write a program to find Xy using user defined function.; Write a, program to check the given integer number is Palidrome or not; Write a program to print the, following triangle., 12345, 1234, 123, 12, 1, Write a program to find the average of 10 given numbers using arrays; print the numbers as well, as average.Write a program to determine the grade of a student using nested if statement. Write a, 124 | P a g e

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program to select the desired branch of Engineering b using switch-case statement.; Write a, program to check the given character is VOVEL or NOT; Write a program to read the string in, the form of first name, middle name and last name and print the complete name.; Write a, program to determine whether the given string is palindrome or not.; Write a program to, determine whether the given character is in lowercase, uppercase, punctuation or space. ; Write a, program to arrange the given 10 numbers using bubble sort method.; Write a program to arrange, the given 10 numbers using selection sort method.; Write a program for addition of 3 x 3 matrix:, Write a program of substraction fo 3 x 3 matrix: Write a program for multiplication of 3 x 3, matrix, Teaching Schedule - Theory with Weightages (%), , No. of, Units, , Topics, , Per cent, Covered, , 1–2, , Introduction: introduction to high level languages i.e. “C” language. Basic, structure of C program, character set, variables, constants, , 13, , 3–4, , Data type: Primary data types and user defined data types, typecasting, , 13, , 5–6, , Operators: Arithmatic, logic, relational, building and evaluating, expressions, standard library functions, , 13, , 7, , Managing Input and Output: input/output statement, scanf(), getchar (),, getch(), putchar(), , 6, , 8, , Decision making, branching, looping: conditional statements (if, if-else,, nesting of if, if-ladder); Looping statement (while(), do,, while() and for(), – looping statements), , 6, , 9, , Array: one dimensional, two dimensional and multi dimensional arrays, , 6, , Functions: library functions, user defined functions, passing arguments, and returning values, recursion, , 13, , String functions: strcat(), strlen(), strcpy(), stremp (), etc., , 6, , 13 –, 14, , Data structure: structures, Union and Pointers (Syntax and definition), , 12, , 15 –, 16, , Stacks, push/pop operations, Queues, Insertion and deletion operations,, linked lists., , 12, , Total, , 100, , 10 –, 11, 12, , 125 | P a g e

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Practical Exercises, No. of, Units, , Topics, , Number of, practicals, , 1, , Write a first programme to print “Welcome to C-programming”., , 1, , 2, , Write a program for addition, subtraction, multiplication and division of, given two numbers A,B., , 1, , 3, , Write a program to check odd or even number., , 1, , 4, , Write a program to convert number of days in to months and days., , 1, , 5, , Write a program to find the Area of Circle, by giving radius as input., , 1, , 6, , Write a program to find the right most digit of a given number., , 1, , 7, , Program to calculate the simple interest by giving, principle amount, rate, of interest and period in months., , 1, , 8, , Write a program to find the square root of a given number., , 1, , 9, , Write a program to find the largest among two numbers., , 1, , 10, , Write a program to find the largest of three given numbers A, B, C., , 1, , 11, , Write a program to find the roots of quadratic equation AX2+BX+C= 0, , 1, , 12, , Write a program to find the average/mean of given 10 numbers., , 1, , 13, , Write a program to print the given number in reverse order., , 1, , 14, , Write a program to fin d the sum of first fifty even numbers., , 1, , 15, , Write a program to generate Fibonacci series up to given numbers N., , 1, , 16, , Write a program to print the following triangle., , 1, , 17, , 1, 12, 123, 1234, Write a program to determine if the given number is prime or not prime, , 1, , 18, , Write a program to find the factorial of a given number using function., , 1, , 19, , Write a program to find the factorial of a given numbers using Recursion., , 1, , 20, , Write a program to find Xy using user defined function., , 1, , 21, , Write a program to check the given integer number is Palidrome or not, , 1, , 22, , Write a program to print the following triangle., , 1, 12345, 1234, 123, , 126 | P a g e

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12, 1, 23, , Write a program to find the average of 10 given numbers using arrays;, print the numbers as well as average., , 1, , 24, , Write a program to determine the grade of a student using nested if, statement., , 1, , 25, , Write a program to select the desired branch of Engineering b using, switch-case statement., , 1, , 26, , Write a program to check the given character is VOVEL or NOT, , 1, , 27, , Write a program to read the string in the form of first name, middle name, and last name and print the complete name., , 1, , 28, , Write a program to determine whether the given string is palindrome or, not., , 1, , 29, , Write a program to determine whether the given character is in lowercase,, uppercase, punctuation or space., , 1, , 30, , Write a program to arrange the given 10 numbers using bubble sort, method., , 1, , 31, , Write a program to arrange the given 10 numbers using selection sort, method., , 1, , 32, , Write a program for addition of 3 x 3 matrix: Write a program of, substraction fo 3 x 3 matrix: Write a program for multiplication of 3 x 3, matrix, , 1, , Total, , 32, , TEXT BOOK, Sr., No., 1, 2, 3, , Name of Book, , Data Structures and Algorithm, Analysis in C++,, Computer programming in C, Computer Concept and, Programming in C, , Author, , Mark Allen, Weiss, Rajaraman V., Godse AP and, Godse DA, , Publisher, , 4th Ed. Pearson Education, Boston,, USA. 2014, Prentice Hall of India, 2006, Technical Publication, Pune 2008, , 4, REFERENCE BOOKS, Sr., No., 1, 2, , Name of Book, , Fundamentals of Computer, Programming with C#, Object Oriented Programming, with C++, , 127 | P a g e, , Author, , Publisher, , Sofia, Bulgaria, , Svetlin Nakov & Co, 2013, , Balagurusamy, , 4th Ed. Tata McGraw-Hill Publishing, Company Limited, New Delhi. 2008

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FBM-122, , INFORMATION AND COMMUNICATION, TECHNOLOGY, , 2 (1+1), , THEORY, Introduction to Computers, Definition: Hardware, Software & firmware. Types of software., Data Representation, Number systems (Binary, Hexadecimal). Difference between ASCII &, UNICODE (Different Encoding Schemes) Primary , Secondary Memory , Units used for, measurement of memory , Input Output devices Operating Systems, definition and types File, Management. Applications used for document creation & Editing, Data presentation using, slides. Use of Spreadsheets for statistical analysis, evaluating mathematical & logical, expressions Use of Spreadsheets for Interpretation and graph creation Database, concepts and, types, uses of DBMS/RDBMS in Agriculture Database design, creation, Preparation of, presentation. Import export operations, using numerical tabular data/text/graph /slides within, different applications using cut-paste. Smartphone Apps in Agriculture for farm advises, market, price, postharvest management etc; Geospatial technology for generating valuable agriinformation Decision support systems, concepts, components and applications in Agriculture,, Agriculture Expert System, Soil Information Systems etc for supporting Farm decisions, Communication process, Berlo’ s model, feedback and barriers to communication., Practical, Study of Computer Components, accessories; practice of important DOS Commands;, Introduction of different operating systems such as MS-Windows, Unix/ Linux, Creating, Files, & Folders, File Management.; Word-Processing – 1; Word Processing – 2; Presentation, Spreadsheet -1 ; Spreadsheet -2; Spreadsheet -3; DBMS/RDBMS Creating, Updating database, Querying/Retrieving data , relation ; Introduction to World Wide Web (WWW).; Demonstration, of Agri-information system.; Hands on Crop Simulation Models (CSM) such as DSSAT/CropInfo/CropSyst/Wofost; Computation of water and nutrient requirements of crop using CSM and, IT tools; Introduction of Geospatial Technology for generating valuable information for, Agriculture.; Hands on Decision Support System; Introduction of programming languages., Preparation of contingent crop planning., , 128 | P a g e

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Teaching Schedule - Theory with Weightages (%), , No. of, Units, , Topics, , Per cent, Covered, , 1, , 7, , 4, , Introduction to Computers, Definition: Hardware, Software & firmware., Types of software., Data Representation, Number systems (Binary, Hexadecimal). Difference, between ASCII & UNICODE (Different Encoding Schemes), Primary , Secondary Memory , Units used for measurement of memory ,, Input Output devices, Operating Systems, definition and types, , 5, , File Management., , 6, , 6, , 6, , 8, , Applications used for document creation & Editing, Data presentation, using slides., Use of Spreadsheets for statistical analysis, evaluating mathematical &, logical expressions., Use of Spreadsheets for Interpretation and graph creation., , 9, , Database, concepts and types, uses of DBMS/RDBMS in Agriculture, , 6, , 10, , Database design, creation,, , 6, , 11, , Database, concepts and types, uses of DBMS/RDBMS in Agriculture, , 6, , 12, , Database design, creation,, , 6, , 13, , Preparation of presentation. Import export operations, using numerical, tabular data/text/graph /slides within different applications using cutpaste., Smartphone Apps in Agriculture for farm advises, market price,, postharvest management etc;, Geospatial technology for generating valuable agri-information, Decision support systems, concepts, components and applications in, Agriculture, Agriculture Expert System, Soil Information Systems etc for, supporting Farm decisions., Communication process, Berlo’ s model, feedback and barriers to, communication., Total, , 6, , 2, 3, , 7, , 14, , 15, , 16, , 129 | P a g e, , 7, 7, 7, , 6, 6, , 6, , 6, , 6, 100

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Practical Exercises, No. of, Topics, Number of, Units, practicals, Study of computer components, accessories, 1, 1, practice, of, important, DOS, Commands, 1, 2, Introduction of different operating systems such as MS-Windows, Unix/, 1, 3, Linux, Creating, Files & Folders, File Management., Word-Processing – 1, 1, 4, Word Processing – 2, 1, 5, Presentation, 1, 6, Spreadsheet -1, 1, 7, Spreadsheet -2, 1, 8, Spreadsheet -3, 1, 9, DBMS/RDBMS Creating, Updating database, 1, 10, Querying/Retrieving data , relation, 1, 11, Introduction to World Wide Web (WWW)., 1, 12, Demonstration of Agri-information system., Hands on Crop Simulation Models (CSM) such as DSSAT/Crop1, 13, Info/CropSyst/Wofost; Computation of water and nutrient requirements, of crop using CSM and IT tools, Introduction of Geospatial Technology for generating valuable, 1, 14, information for Agriculture., Hands on Decision Support System, 1, 15, Introduction of programming languages. Preparation of contingent crop, 1, 16, planning., Total, 16, TEXT BOOK, Sr., No., 1, , Name of Book, Computer Fundamentals, , 2, , Computer Fundamentals, , Author, , Publisher, , Pradeep K. Sinha, and Priti Sinha, P.K. Sinha, , III edition, BPB Publications, B-14,, Connaught Place, New Delhi – 110 001., BPB Publications, B-14, Connaught, Place, New Delhi – 110 001., , REFERENCE BOOKS AND LINKS, , , , , , , , , Mastering Office Professional for window 95, BPB Publications, B-14, Connaught Place, New, Delhi – 110 001., Statistical Methods for Agricultural workers by V.G. Panse and P.V. Sukhatma, ICAR, New, Delhi., http://www.tutorialsforopenoffice.org/category_index/base.html, http://mkisan.gov.in/downloadmobileapps.aspx, http://www.nrsc.gov.in/Agriculture, http://iasri.res.in/, http://communicationtheory.org/berlos-smcr-model-of-communication/, , 130 | P a g e

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FBM-243, , ICT APPLICATION IN FOOD INDUSTRY, , 3 (1+2), , 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 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., , 131 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topic, , Per cent, Covered, , 1, , Importance of computerization in food industry, operating environments and, information systems for various types of food industries,, , 7, , 2–3, , 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;, , 12, , 4–5, , Web hosting and webpage design; file transfer protocol (FTP), on-line food, process control from centralized server system in processing plant;, , 12, , 6–7, , 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;, , 12, , 8, , Introduction to toolboxes useful to food industry, curve fitting toolbox, fuzzy, logic toolbox, neural network toolbox, image processing toolbox, statistical, toolbox;, , 7, , 9 – 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; Physical boundary conditions,, discretization; Applications of CFD in food and beverage industry;, , 19, , 12 – 13, , 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;, , 12, , 14 – 16, , 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., , 19, , Total, , 100, , 132 | P a g e

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Practical Exercises, No. of, Units, , Topic, , Number of, Experiments, , 1, , 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;, , 10, , 2, , 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;, , 7, , 3, , Introduction to GAMBIT software; Creation of geometry for laminar flow, through pipe using GAMBIT;, , 7, , 4, , Introduction to FLUENT software; Import of geometry and application of, boundary conditions; Solution of problems on laminar flow using FLUENT;, , 6, , 5, , Introduction to LabVIEW and NI-DAQ., , 2, Total, , 32, , TEXT BOOK, Sr., No., 1, , 2, 3, , Name of Book, Computer Applications in Food, Technology: Use of Spreadsheets in, Graphical, Statistical and Process, Analysis, Introduction to LabVIEW: 3-Hour, Hands-On, Practical SCADA for Industry, , Author, , Publisher, , R. Paul Singh, , Academic Press, London. 2014, , National Instruments, Corporation, David Bailey and, Edwin Wright, , NI, Austin, Texas. 2005, Elsevier, Burlington, MA 2003, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, Introduction to MATLAB for, Engineers, Computational Fluid Dynamics in, Food Processing, Web Design: A Complete, Introduction, , 133 | P a g e, , Author, William J. Palm, Da-Wen Sun, Nigel Chapman and, Jenny Chapman, , Publisher, 3rd Ed. McGraw-Hill Companies, Inc., NY,, USA. 2011, CRC Press, Boca Raton, FL, USA. 2007, John Wiley & Sons, USA. 2006

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FBM-479, , ENTREPRENEURSHIP DEVELOPMENT, , 3 (2+1), , 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, ntrepreneur – individual and group; Presentation of project proposals in the class., , Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–4, 5–8, , 9 – 14, , Topics, 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, , 134 | P a g e, , Number of, Lectures, 4, , Per cent, Covered, 13, , 4, , 13, , 6, , 19

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15 – 18, 19 – 22, 23 – 26, , 27 – 32, , 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., Total, , 4, , 12, , 4, , 12, , 4, , 12, , 6, , 19, , 32, , 100, , Practical Exercises, No. of, Units, 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., , Topics, Data collection from market on various projects on food processing and, analysis, Project proposals as entrepreneur – individual and group, Calculation of project cost and break even analysis of specific project, Different schemes for food entrepreneurs, Visit to public enterprise, Visit to private enterprise, Visit to agro-processing/food business centres, SWOT analysis of public enterprises, SWOT analysis of private enterprise, Presentation of project proposals in the class, Total, , 135 | P a g e, , Number of, Lectures, 2, 3, 3, 3, 1, 1, 1, 1, 1, 2, 16

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TEXT BOOK, Sr., No., 1, , Name of Book, , Author, , Publisher, , Impact Making Entrepreneurs, , EDI, Ahmedabad, , 2, , Developing New Entrepreneurs, , EDI, Ahmedabad, , 3, , New Initiative in, Entrepreneurship, , Jain GR and Gupta, D., , Entrepreneurship Development Institute,, Ahmedabad, Entrepreneurship Development Institute,, Ahmedabad, Entrepreneurship Development Institute,, Ahmedabad, , Author, , Publisher, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, Entrepreneurship Development, , C.B. Gupta and N.P., Srinivasan, , S. Chand & Sons, New Delhi. 2012, , 2, , Entrepreneurship Development, , New Age International Publishers, New Delhi., 2003, , 3, 4, , Management: Theory and Practice, Dynamics of Entrepreneurial, Development and Management, , Anil Kumar, S.,, Poornima, S.C., Mini,, K., Abraham and, Jayashree, K, Gupta, C.B., Vasant Desai, , 136 | P a g e, , Sultan Chand & Sons, New Delhi. 2001, Himalaya Publishing House, New Delhi. 2000

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FBM-355, , BUSINESS MANAGEMENT AND ECONOMICS, , 2 (2+0), , 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., , Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , Per cent, Covered, , 1–5, , Definitions, management principles, scientific principles, administrative, principles; Maslow’s Hierarchy of needs theory; Functions of management:, Planning, organizing, staffing, directing, controlling;, , 16, , 6–9, , Organizational structures, principles of organization; Types of organization:, Formal and informal, line, line and staff, matrix, hybrid;, , 12, , 10 – 13, , Introduction to economics: Definitions, nature, scope, difference between, microeconomics and macroeconomics; Theory of demand and supply, elasticity, of demand, price and income elasticity;, , 12, , 14 – 17, , Markets: Types of markets and their characteristics; National income: GDP,, GNP, NNP, disposable personal income, per capita income, inflation;, , 12, , 18 – 22, , 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;, , 16, , 23 – 27, , Finance management: Definition, scope, objective; Different systems of, accounting: Financial accounting, cost accounting, management accounting;, , 16, , 28 – 32, , Human resource management: Definitions, objectives of manpower planning,, process, sources of recruitment, process of selection; Corporate social, responsibility: Importance, business ethics., , 16, , Total, , 100, , 137 | P a g e

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TEXT BOOK, Sr., No., 1, 2, 3, , Name of Book, Agriculture, Finance and, Management, Marketing Management, Management: Principles and, Guidelines, , Author, Reddy and, Raghuram, Kotler and Keller,, Burton, Duening and, Ivacevinch, , Publisher, Oxford & IBH Pub Co, 1996, Pearson Education Australia, 2008, Dreamtech Press, 2003, , REFERENCE BOOKS, Sr., No., 1, , Name of Book, L.M. Prasad, , 2, , Principles of Management, , 3, 4, , Managerial Economics, Modern Economic Theory, , 5, 6, , Human Resource Management, Financial Accounting, , 138 | P a g e, , Author, Principles and, Practices of, Management, Koontz Harold, P.C. Thomas, K.K. Dewett and, M.H. Navalur, P. Subba Rao, S.P. Jain, , Publisher, 9th Ed. S. Chand & Sons, New Delhi 2001, , Tata McGraw-Hill Education Private, Limited, New Delhi., 9th Ed. Kalyani Publishers, S. Chand & Sons, New Delhi., Himalaya Publications. New Delhi, Kalyani Publications, Ludhiana

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FBM-356, , FOOD LAWS AND REGULATIONS, , 3 (2+1), , Theory, Introduction to Food Laws and Regulations: Need for food standards and their, enforcement, various types of laws (Mandatory/Regulatory and Voluntary/Optional); Food, Safety and Standards Authority of India (FSSAI); Food Safety and Standards Act, 2006 (FSSA), – inception, importance and significance, discussion on important sections; FSS Regulations:, Regulations on Licensing and Registration, Regulations on Contaminants, toxins and residues,, FSS Regulations on Food product standards and food additives, FSS Regulations on Laboratory, and sampling analysis; FSS Regulations on Packaging and Labelling; FSS Regulations on, Prohibition and Restriction on sales.Other Relevant Acts: Environment (Protection) Act, 1986,, Standards of Weights and Measures Act, 1976, Essential Commodities Act, 1955, The Export, (Quality Control and Inspection) Act, 1963, The Insecticides Act, 1968, Consumer Protection, Act, 1986. Introduction to various food laws (Voluntary) - Agmark Standards (AGMARK),, Codex Alimentarius Standards, BIS Standards and Specifications., , Practical, Licensing and registration process; Examination of Cereals as per specificationsl; Examination of milk, and milk products as per specifications; Examination of Oil and Oil products as per specifications;, Examination of fruits and vegetable products as per regulations; Visit to FDA department, , 139 | P a g e

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Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , Per cent, Covered, , 1–4, , Introduction to Food Laws and Regulations: Need for food standards and, their enforcement, various types of laws (Mandatory/Regulatory and, Voluntary/Optional);, , 13, , Food Safety and Standards Authority of India (FSSAI);, , 3, , 6–7, , Food Safety and Standards Act, 2006 (FSSA) – inception, importance and, significance, discussion on important sections;, , 7, , 8 – 15, , FSS Regulations: Regulations on Licensing and Registration, Regulations, on Contaminants, toxins and residues, FSS Regulations on Food product, standards and food additives, FSS Regulations on Laboratory and, sampling analysis; FSS Regulations on Packaging and Labelling; FSS, Regulations on Prohibition and Restriction on sales., , 25, , 16 – 17, , Environment (Protection) Act, 1986, , 6, , 18 – 19, , Standards of Weights and Measures Act, 1976, , 6, , 20 – 22, , Essential Commodities Act, 1955, , 9, , 23 – 24, , The Export (Quality Control and Inspection) Act, 1963, , 6, , 25 – 26, , The Insecticides Act, 1968, , 6, , 27 – 28, , Consumer Protection Act, 1986, , 6, , 29 – 32, , Introduction to various food laws (Voluntary) - Agmark Standards, (AGMARK), Codex Alimentarius Standards, BIS Standards and, Specifications, GMP Regulations, , 13, , Total, , 100, , 5, , Practical Exercises, No. of, Units, , Topic, , Number of, Experiments, , 1, , Licensing and registration process, , 1, , 2, , Examination of Cereals as per specifications, , 3, , 3, , Examination of milk and milk products as per specifications, , 3, , Examination of Oil and Oil products as per specifications, , 4, , 4, , Examination of fruits and vegetable products as per regulations, , 4, , 5, , Visit to FDA department, , 1, Total, , 140 | P a g e, , 16

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TEXT BOOK, Sr., No., 1, 2, , Name of Book, , Author, , Food Safety and Standards Act,, 2006, Food Safety and Standards Act,, 2006, , ---, , The Food Safety and Standards Act,, 2006 (Along with Rules & Regulations), , ---, , ---, , Publisher, Commercials Law Publications, New, Delhi, FSSAI, New Delhi, Commercials Law Publications, New, Delhi, , REFERENCE BOOKS, Sr., No., 1, 2, , Name of Book, TAXMANN’s Guide to Food Safety, and Standards Act 2006, Food Safety and Standards Act, Rules, & Regulations., , 141 | P a g e, , Author, , Publisher, , ---, , Taxmann’s Publication, , Vidhi Jain Akalank, Kumar Jain, , ---

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FBM-367, , PROJECT PREPARATION AND MANAGEMENT, , 2 (1+1), , 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, 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 tradeoffs, 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, Studies on Market Survey based on enterprise; Preparation of Project Report; Project selection, ;, dentification, appraisal and scope;Methods of monitoring and feasibility of projects; Studies on, investment and repayment plants; Project monitoring and Control – PERT Modeling, Teaching Schedule - Theory with Weightages (%), No., of, Units, 1–3, 4–6, 7–9, , 10 –, 11, 12 –, 14, , Topics, , Number of, Lectures, , Per cent, Covered, , 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,, 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, , 3, , 19, , 3, , 19, , 3, , 19, , 2, , 12, , 3, , 19, , 142 | P a g e

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method, earned value analysis;, Project completion and future directions: Project completion and, review; Project management: Recent trends and future directions;, Computers in project management., Total, , 15 –, 16, , 2, , 12, , 16, , 100, , Practical Exercises, No. of, Units, , Topic, , Number of, Experiments, , 1, , Studies on Market Survey based on enterprise, , 3, , 2, , Preparation of Project Report, , 2, , 3, , Project selection, identification, appraisal and scope, , 3, , 4, , Methods of monitoring and feasibility of projects, , 2, , 5, , Studies on investment and repayment plants, , 3, , 6, , Project monitoring and Control – PERT Modeling, , 2, Total, , 16, , TEXT BOOK, Sr., No., 1, , 2, , 3, , Name of Book, , Author, , Publisher, , A Manual on How to Prepare a, Project Report, , J.B.Patel &, D.G.Allampally, , Entrepreneurship Development Institute, of India, Ahmedabad, , A Manual on Business, Opportunity Identification &, Selection, Manual for Entrepreneurs, , J.B.Patel &, S.S.Modi, , Entrepreneurship Development Institute, of India, Ahmedabad, , EDI, Ahmedabad, , Tata McGraw Hill Education, 2005, , REFERENCE BOOKS, Sr., No., 1, 2, 3, 4, 5, 6, , Name of Book, , Author, , Publisher, , Operations Research, , R. Panneerselvam, , Projects, Project Management for Business and, Technology – Principles and, Practices, Project Management – A System, Approach to Planning, Scheduling,, and Controlling, Projects – Planning, Analysis,, Selection, Financing,, Implementation, and Review, Textbook of Project Management., , Prasanna Chandra, John M. Nicholas, , 2nd Ed. International Book House, Mumbai., 2004, Tata McGraw-Hill Publication, New Delhi., Pearson Prentice Hall, , Harold Kerzner, , CBS Publishers & Distributors, , Prasanna Chandra, , Tata McGraw-Hill Publishing Company Ltd, , P. Gopalakrishnan, and V.E. Rama, Moorthy, , Macmillan Publication, New Delhi, , 143 | P a g e

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FBM-368, , MARKETING MANAGEMENT AND INTERNATIONAL, TRADE, , 2 (2+0), , 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, 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;, , Teaching Schedule - Theory with Weightages (%), No. of, Units, , Topics, , Number of, Lectures, , Per cent, Covered, , 1–4, , 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;, , 4, , 13, , 5–8, , Marketing research and marketing information systems; Market, measurement, market forecasting, market segmentation, targeting, and positioning; Allocation and marketing resources; Marketing, planning process;, , 4, , 13, , 9 – 12, , Product policy and planning: Product-mix, product line, product, life cycle; New product development process; Product brand,, packaging, services decisions;, , 4, , 12, , 13 – 16, , 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;, , 4, , 12, , 17 – 22, , 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;, , 6, , 19, , 144 | P a g e

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23 – 28, , 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;, , 6, , 19, , 29 – 32, , 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., , 4, , 12, , Total, , 32, , 100, , TEXT BOOK, Sr., No., 1, 2, 3, 4, , Name of Book, International Business, Marketing Management, International Business, International Business: Text and, Cases, , Author, Aswathappa, C.N. Sontakki, Aswathappa, Fransis Cherunilam, , Publisher, Tata McGraw-Hill Education, New Delhi, Kalyani Publishers, New Delhi., Tata McGraw-Hill Education, New Delhi, 5th Ed. PHI Learning, New Delhi., , REFERENCE BOOKS, Sr., No., 1, 2, , Name of Book, Marketing Management: A South, Asian Perspective, Fundamentals of Marketing, , 145 | P a g e, , Author, Philip Kotler, Keller,, Koshy and Jha, Willium J. Stanton, , Publisher, 14th Ed. Pearson Education. 2013, Tata McGraw-Hill Publication, New Delhi., 1984

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FBM-369, , COMMUNICATION SKILLS AND PERSONALITY, DEVELOPMENT, , 2 (1+1), , Theory, Communication Skills: Structural and functional grammar; Meaning and process of communication,, Verbal and nonverbal 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, precise writing, summarizing, abstracting Individual and group, presentations, impromptu presentation, public speaking; Group discussion Organizing seminars and, conferences, Practicals, 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., Teaching Schedule - Theory with Weightages (%), No. of, Units, 1–2, 3, 4, 5, 6, 7–8, 9 – 10, 11, 12, , Topics, Communication Skills, Structural and functional grammar, Meaning and process of communication, Verbal and nonverbal 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, precise writing,, summarizing, abstracting, Individual and group presentations, impromptu presentation, public speaking, Group discussion, Organizing seminars and conferences, Total, , 13, 14 – 15, 16 – 16, , Per cent, Covered, 13, 6, 6, 6, 6, 13, 13, 6, 6, 6, 13, 6, , Practicals, Sr., No., 1., 2., 3., 4., 5., 6., 7., 8., 9., 10., 11., , Topics, Activities for personality development, Listening and notes taking, Writing skills: abstracting, summarizing, technical articles, etc, Oral presentation skills, Public speaking, Group discussion, Goal setting, Presentation using powerpoint, Resume building, Time management, Interview skills, Total, , 146 | P a g e, , Number of, Lectures, 1, 1, 4, 2, 1, 2, 1, 1, 1, 1, 1, 16

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TEXT BOOK, Sr., No., 1, , Name of Book, Effective Communication and Soft, Skills, , Author, Mamatha Bhatnagar, and Nitin Bhatnagar, , Publisher, Person Education. 2013, , REFERENCE BOOKS, Sr., No., 1, 2, 3, , Name of Book, , Author, , Technical Communication Principles, and Practice, Personality Development, , Meenakshi Raman,, Sangeeta Sharma, Harold Wallace and, Ann Masters, Andrea J. Rutherford, , Basic Communication Skills for, Technology, , 147 | P a g e, , Publisher, , Cengage Publishers., Pearson Education.

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NON CREDIT COMPULSORY COURSES, PHEY-122, , PHYSICAL EDUCATION AND YOGA, , 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 training, aerobic, and anaerobic exercises; Circuit training, interval training, far trek training, pressure training and, resistance training; Importance of Asanas, free hand exercises and yoga; Recreation: 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, , Practical Exercises, No. of, Units, 1, 2, 3, 4, , 5, 6, 7, , Topics, 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 training, aerobic and anaerobic exercises; Circuit training, interval training, far, trek training, pressure training and resistance training; Importance of Asanas, free, hand exercises and yoga;, Recreation: 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, , Total, , 148 | P a g e, , Number of, Lectures, 2, 2, 2, 4, , 2, 2, 2, 16

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AL -122, , NATIONAL SERVICE SCHEME (NSS), , 1 (0+1), , Practical, 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, society, population and five year plans; Functional literacy: Non-formal education of rural youth,, eradication of social evil, awareness programmes, consumer awareness, highlights of the, Consumer Act, environment enrichment and conservation, health, family welfare and nutrition;, Right to information act., , Practical Exercises, No. of, Units, 1–2, 3–6, 7–8, 9 – 14, , 15 – 16, , Topics, 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 society, population and five year, plans;, Functional literacy: Non-formal education of rural youth, eradication, of social evil, awareness programmes, consumer awareness,, highlights of the Consumer Act, environment enrichment and, conservation, health, family welfare and nutrition;, Right to information act., Total, , DEG-123, , 149 | P a g e, , DEMOCRACY, ELECTION AND GOOD GOVERNANCE, , Number of, Lectures, 13, 25, 13, 37, , 12, 100, , 1 (1+0)

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DETAILED SYLLABUS, VI. DEPARTMENT OF FOOD PLANT OPERATIONS, , Sr., No., 1, 2, 3, , Course, No., FPO-231, FPO-232, FPO-473, , 4, , FPO-474, , 5, 6, 7, , FPO-475, FPO-476, FPO-487, , 150 | P a g e, , Course title, Student READY – Industrial Tour (I), Student READY – Industrial Tour (II), Student READY –, Experiential Learning Programme – I, Student READY –, Experiential Learning Programme – II, Student READY – Research Project, Student READY – Seminar, Student READY – Inplant Training, Total Credits, , Credits, , Semester, , 1 (0+1), 1 (0+1), 7 (0+7), , III, V, VII, , 7 (0+7), , VII, , 3 (0+3), 1 (0+1), 20 (0+20), 40 (0+40), , VII, VII, VIII

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Student READY, (Rural and Entrepreneurship Awareness Development Yojana), About Student READY, The Student READY (Rural Entrepreneurship Awareness Development Yojana), programme aims to provide rural entrepreneurship awareness, practical experience in real-life, situation in rural agriculture and creating awareness to undergraduate students about practical, agriculture and allied sciences. The programme will help in building confidence, skill and, acquire Indigenous Technical Knowledge (ITK) of the locality and thereby, preparing the passout for self-employment. It also aims to provide opportunities to acquire hands-on-experience, and entrepreneurial skills. To reorient graduates of agriculture and allied subjects for ensuring, and assuring employability and develop entrepreneurs for emerging knowledge intensive, agriculture, it was felt necessary to introduce this program in all the AU’s as an essential, prerequisite for the award of degree to ensure hands on experience and practical training., In compliance with the student READY programme launched by the Hon’ble Prime, Minister of India on 25th July 2015, the following components are proposed for conducting one, year programme in all the UG disciplines., , , Experience Learning, , , , Rural Agriculture Work Experience, , , , In-plant Training/ Industrial Attachment, , , , Hands-on Training (HOT) / Skill Development Training, , , , Students Projects, , All the above mentioned components are interactive and are conceptualized for building, skills in project development and execution, decision-making, individual and team coordination,, approach to problem solving, accounting, quality control, marketing and resolving conflicts, etc., with the end to end approach., , Student READY: Concept, The term READY refers to “Rural and Entrepreneurship Awareness Development, Yojana” and the programme was conceptualized to reorient graduates of Agriculture and allied, subjects for ensuring and assuring employability and develop entrepreneurs for emerging, knowledge intensive agriculture. The proposal envisages the introduction of the programme in, 151 | P a g e

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all the Agricultural Universities as an essential prerequisite for the award of degree to ensure, hands on experience and practical training by adopting the following components depending on, the requirement of respective discipline and local demands., , Student READY for Food Technology, Food Technology is one of the rising stream of agriculture where more emphasis is, required to cater the need of entrepreneurs and industries around the nation and abroad., Considering the dynamism of Food Technology, following Student READY programmes are, adopted., , , Experiential Learning Programme, , , , Research Projects, , , , Inplant Training, , The details of Students READY programmes for Food Technology and their credit, distribution is as follows:, , 152 | P a g e

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STUDENT READY – INDUSTRIAL TOUR (I), STUDENT READY – INDUSTRIAL TOUR (II), , FPO-231, FPO-352, , 1 (0+1), 1 (0+1), , Student READY – Industrial Tour should be compulsorily carried out by college for 1 to, 2 weeks. The Industrial Tour should be planned by the Institute to make students acquaint with, different sectors of Food Processing Industries (viz. Bakery, fruits and vegetables, snacks, meat, processing, etc). The formal one days training should be arranged by college for students to teach, them what to look for during the Industrial Tour. The students should be shared with the details, of industries being visited to and given an assignment to collect the basic details of the types of, products and technicalities related to it., Formats for Study Tour or Educational Tour Report and For Its Evaluation, 1., 2., 3., 4., 5., 6., , Name of the student, Reg. No, Name of the Tour, :, Tour In-charge Professors :, Period of Tour, Industries/ Institutes visited, Place, , Date and Time, , :, :, , :, :, Industries/ Institutes/ Organizations, , Learning, outcome, , Evaluation shall be done by 3 members consisting Head and 2 staff members, accompanying Tour Programme. Students should be assigned marks for Industrial Tour based on, following Criteria:, Sr., No., 1, 2, 3, 4, 5, 6, , Topics, Tour Diary Evaluation, Technical knowledge related to products, Questions asked by students during the Tour, Answers given by students during the Tour, Manners, Antiquate and Personality of students maintained during Tour, Presentation of Tour Report with Pictures in PPT, Total, , 153 | P a g e, , % Marks, covered, 30, 20, 10, 10, 10, 20, 100

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FPO-473, FPO-474, , Student READY – Experiential Learning Programme – I, Student READY – Experiential Learning Programme – II, , 0 (0+7), 0 (0+7), , In this revised syllabus, more emphasis on experiential learning has been laid. This is a major, structural change undertaken for bringing professionalism and practical work experience in real, life situations to graduates., , These programmes will build confidence, facilitate skill, , development through experiential learning and facilitate in producing job providers rather than, job seekers. Modification in course curriculum necessitates change in methodology in teaching, and learning and development of facilities like food processing facilities, ELP unit, etc., It is further suggested that all colleges should have Experiential Learning Units and in case, these units are lying useless, outsourcing of these units could be a good option to generate money, from them throughout the year., About Experiential Learning (EL), 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, transfer of skills or knowledge. Experiential learning is a business curriculum-related endeavour, which is interactive. EL is for building (or reinforcing) skills in project development and, execution, decision-making, individual and team coordination, approach to problem solving,, accounting, marketing and resolving conflicts, etc. The programme has end to end approach., Carefully calibrated activities help the participants to explore and discover their own potential, and both activities and facilitation play a critical role in enhancing team performance., Experiential Learning (EL) helps the student to develop competence, capability, capacity, building, acquiring skills, expertise, and confidence to start their own enterprise and turn job, creators instead of job seekers., , This is a step forward for “Earn while Learn” concept., , Experiential Learning is an important module for high quality professional competence and, practical work experience in real life situation to Graduates. The module with entrepreneurial, orientation of production and production to consumption pattern is expected to facilitates, producing Job Providers rather than Job Seekers., 154 | P a g e

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The EL provides the students an excellent opportunity to develop analytical and, entrepreneurial skills, and knowledge through meaningful hands on experience, confidence 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, , , , Objectives, , , , To promote employment opportunities and entrepreneurship developmental skills in the, field of agriculture science through integration of basic knowledge and conceptual, aspects with experiential learning in specialized field of use of value added technology,, devices & system., , , , To generate trained skill man power for self-employment and entrepreneurship, development., , , , To earn through value addition technologies available locally through integration of, integrated farming, food safety, agriculture market and good agriculture practices., , , , To explore wider opportunities an integration of different agriculture on farm practices &, devices for revenue generation., , , , To integrate education with enterprenenship for employment generation so that, Agriculture students may become job providers rather than job seekers., , Activities Envisaged, , , To conduct hands-on training and entrepreneurship skills among outgoing UG students, interested in the field of Agriculture & allied branches., , , , To conduct special training in frontier areas of Agriculture for undergraduate degree, students for establishing an enterprise and its management., , , , To explore possibility of expanding scope/ federating students into business group and, for industrial sectors., , This would impart skills among students in preparation of project feasibility and, implementation reports for establishment of production units, procurement of raw materials,, production of value added product enriched manure, production of briquettes from loose, 155 | P a g e

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biomass, production of agricultural products under greenhouse, packaging and storage of value, added products, conduct manufacturing and production techniques, organize resources and, utilities, sale of product, quality control, instrumentation for taking care of practical exercise,, proper methods and procedures for maintenance of records including inventory of materials,, maintenance of accounts, management of the enterprise and learning distribution techniques and, marketing. Students will trained in:, •, , Pre-investment and pre-feasibility study, , •, , New project identification, , •, , Project feasibility and market study, , •, , Identification of profitable industrial project opportunities, , •, , Preparation of project profiles, , •, , Preparation of techno-economics feasibility reports, , •, , Identification and selection of plant and machinery, , •, , Manufacturing process and equipments required, , •, , General guidance for establishment, repair and maintenance of renewable energy, gudgets, , •, , Technical and commercial counselling, , •, , Investment decision making, , •, , Corporate diversification planning, , •, , Forecasting financial aspects by estimating the cost of raw material, formulating the, cash flow statement, projecting the balance sheet etc., , •, , Marketing and distribution of processed products., , •, , Federating into business group, , 156 | P a g e

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ELP OF FOOD TECHNOLOGY, There should be cross-listed common ELP module as detailed below, out of which the, student should choose one module each for EPL – I (FPO – 473) and ELP – II (FPO – 474)., ELP Modules, 1. Drying and Dehydrations of fruits and vegetables, 2. Fruits and Vegetable Products, 3. Beverages and other Innovative Products, 4. Spice Products, 5. Postharvest management and marketing of Fresh Fruits and Vegetables, 6. Egg, Poultry and Meat Processing, 7. Bakery Products, 8. Grain based Products (Cereal, Legumes/pulses and oilseeds), 9. Chocolate, Confectionary and Snack Products, 10. Traditional, Heritage Food Products, 11. Milk and Milk products, 12. Processing of Fish and Fish Products, 13. Functional Foods and Nutraceuticals, , 157 | P a g e

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Distribution of credits and Activities for Experiential Learning Programme (I & II), Sr., No., 1, , Topics, , Credits, , Capacity Building, Preparation of Business Plan, i ) Market Survey of food products, ii) Product Planning, iii) Innovativeness & Creativity, v ) Presentation of project concept note/ product plan, , 1, , 2, , Skill Development, Production Management, i) Organization of resource and utilities, ii) Regularity in production & Adhering to Plan, iii) Positioning of product in market, , 1, , 3, , Skill Development, Product Quality Control and Evaluation, i) Food Safety Plan for product (HACCP), ii) Parameters for Quality Control, iii) Evaluation of Product Uniformity and Quality, , 1, , 4, , Skill Development, Sales and Marketing, i) Marketing Strategy (type of consumer, product costing, etc), ii) Preparation of Marketing Material, (Brochure containing product information, etc), iii) Sales volumes, iii) Profit generated including C/B ratio andPay back period, etc., , 0.5, , 5, , Documentation and reports, i) Record keeping (for Raw material), ii) Financial records related to product, iii) Preparation of product manual, , 0.5, , 6, , Techno-economic Feasibility Report: ProjectReport should be prepared based, on ELP experience of students formicro/small/medium scale industry level., , 2, , 7, , Evaluation, i) presentation of report ii) oral performance, , 1, , Total credits, , 07, , Evaluation of ELP I & II projects should be carried out by Committee consisting at least, three Academic members nominated by university., , 158 | P a g e

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Sharing of Total Profit Generated, •, , 50% of the profit will be distributed among concerned students, , •, , Faculty share will be 10% of the profit; faculty includes teaching and non-teaching staff, responsible for conducting of ELP, , •, , University will get 20% of the profit and which will be included in the central training fund, of the university., , •, , Associate staff including ministerial staff and Class IV will share the 10% of the profit, , •, , Remaining 10% of the profit will be utilized for the development of facilities by head of, the institution., , 159 | P a g e

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FPO-475, , STUDENT READY – RESEARCH PROJECT, , 3 (0+3), , General Information, Student Project aims to motivate/encourage and to provide opportunity to the UnderGraduate Students of Agricultural Universities to take up challenges in identification and/or in, solution of the problem of the surrounding society related to Agricultural and Allied Sciences, and work for better utilization of resources. The participant students shall be able to carry out a, project on a topic in relation to a problem of the region. The project should be innovative and, activity based, so that the students may develop their ability to solve a societal problem, experienced locally using their skill and knowledge. The project will help in creative thinking,, observation, ability to raise pertinent questions and predicting solution. This also helps the, students how to make field work, to write a scientific report and to present the work., A Good Project should have:, i) Originality, Innovation and creativity and should commensurate with understanding the, problem and finding solution., ii) Relevance of the project to the community and impact of the project on society., iii) Proper understanding of the subject, quality and quantity of the work and efforts to, validate the data collected., , Food Technology is a dynamic field which require continuous research and innovation in, product. With this intention Research Project is included is course curriculum to promote the, students towards research and innovation in the field. Research Project should be allotted to, students based on their/Guide’s interest towards the ELP project. The Research Project is not, supposed to be a formal dissertation, rather it should be objective based to make minor changes, in existing products or product innovation based on consumer demand and market needs. Formal, Training should be given to students to make them acquaint with basic research skills and, writing skills., During Research Project, student shall learn to collect the necessary research data and, facts related to product and process and plan the product trials accordingly., , 160 | P a g e

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Research Project should be correlated with the ELP products which students are supposed, to make during the student READY – Experiential learning Programme (I & II)., , Project Report, The structure of the project report shall be in the format is as follows:, i) The Cover Page - It should have, , , , , Title of the project, Name and address of Group Leader and team members, Name and address of Supervisor/Guide teacher, , ii) Abstract - 500 words, iii) Contents, iv) Introduction- Description on background of the study, v) Aims and Objectives, vi) Relevance of the project work, vii) Methodology, viii) Observations: This shall include the observations during the experiment. Observation can, be both qualitative as well as quantitative., ix) Data analysis and interpretation: The data generated/ obtained from the, experiments/observations should be processed for better understanding in a more structured, manner. Tools and methods (e.g. statistical methods) may be used for analysing data to, understand the patterns that emerges from it to form results and conclusions., x) Results: Results are the output of compilation of the data into meaningful outcomes/, interpretations and sometimes, there is a need to redo the experiments to get consistent results. In, case it is not possible to “repeat the experiments”, there should be adequate replicates so that, adequate data is available for interpretation, and arriving at results., xi) Conclusions: This is the logical end of the project to arrive at specific conclusions from the, observed phenomena. In a way, the whole objective of the project is to arrive at some, conclusion, either positive or negative which would lead to a better understanding of the, problem., xii) Acknowledgement, xiii) References, , 161 | P a g e

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Evaluation Criteria, The evaluation of Research Project should be done by Guide and Team nominated by, Associate Dean & Principal/University. The mark distribution in Research Project should be as, follows:, Sr., Particulars, No., 1 Originality of Idea and Concept, , Marks, 10, , 2, , Relevance of the project to the theme/problem, , 10, , 3, , Data collection and analysis, , 10, , 4, , Research Plan and Methodology, , 30, , 5, , Experimentation/ execution of research work, , 50, , 6, , Research Report Writing, , 20, , 7, , Oral Presentation, , 20, Total, , 162 | P a g e, , 150

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FPO-476, , STUDENT READY – SEMINAR, , 1(0+1), , Seminar on Technical Topic of Food Technology shall be delivered by individual, student. The Seminar topic shall be decided by respective Guide/Advisor. Students will be, responsible for collection of necessary information, preparation of synopsis and Power Point, Presentation and discussion by each student allotted topic. The evaluation of Seminar shall be, done by Team of Academic members (at least 3) nominated by Associate Dean &, Principal/University., , Evaluation Criteria, Sr., Particulars, No., 1 Understanding of Topic and Preparation of Script, , Marks, 10, , 2, , Data and Facts collection, , 10, , 3, , Presentation (Use of Audio Visual Aid), , 10, , 4, , Presentation Skills, , 10, , 5, , Response of student towards questions raised by Audience/Team, , 10, Total, , 163 | P a g e, , 50

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FPO-487, , Student READY –INPLANT TRAINING, , 20 (0+20), , Technology and globalization are ushering an era of unprecedented change. To augment, this, the need and pressure for change and innovation is inevitable. In this training, students will, exposure to different departments and activities of the industry and submit the reports to the, university. Such in-plant trainings will provide an industrial exposure to the students 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 a right way through this type of industrial attachment mode. To, enrich the practical knowledge of the students, In-plant Training shall be mandatory in the last, semester for a period of up to 14 weeks. In-plant trainings will provide an industrial exposure to, the students 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 with the following, 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, problems along with the practices following at factory, To make the students understand the scope, functions and job responsibility-ties in, various department of an organization, Exposure to various aspects of entrepreneurship during the programme period, , Inplant Training Procedure, Inplant Training should be arranged in VIII Semester of Degree programme. Inplant, Training Cell of the College should be established to coordinate and monitor the Inplant Training, Programme. Inplant Training Cell should be collaborated with Training and Placement Cell of, the College. A student shall be sent to various Food Industries approved by Academic Council of, University., , 164 | P a g e

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Generalized lay-out, Sr., No., 1, , Activities, General orientation and on-campus training by faculty., , Number, of weeks, 02, , Finalisation of industry for attachment, 2, , In-plant training : Industry attachment, , 14, , 3, , Project Report Preparation, Presentation and Evaluation, , 04, , Total credits, , 20, , Activities and Tasks during ‘Student READY In-plant training programme’, 1, , Acquaintance with industry and staff, , 2, , Study of structure, functioning, objective and mandates of the industry, , 3, , Ethics of industry, , 4, , Activities in different departments of industries, , 5, , Skill development in all crucial tasks of the industry, , 6, , Documentation of the activities and task performed by the students, , 7, , Performance evaluation, , 8, , Learning outcome from the Inplant Training, , Evaluation Criteria, The evaluation of students should be done both at Industry Level (10 Credits) and at College/, University level (10 Credits), as follows:, Sr., No., 1 At Industry Level, 2, , Particulars, , 10, , At College Level, , 10, , ***, , 165 | P a g e, , Credits