course curriculum for m.sc. (food …. food technology160316.pdf · conversion unit operations–...

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COURSE CURRICULUM FOR

M.Sc. (FOOD TECHNOLOGY) PROGRAMME w.e.f.-2015-2016

SEMESTER-I

Sr.No. Course Code

No.

Nomenclature Type L + T + P Credits

1. FT-501 Food Chemistry PC 4 + 0 + 0 4

2. FT-502 Principles of Food Engineering PC 4 + 0 + 0 4

3. FT-503 Food Microbiology PC 4 + 0 + 0 4

4. FT-504 Principles of Food Processing & Preservation PC 4 + 0 + 0 4

5. FT-505 Lab-I (Food Microbiology) PC 0 + 0 + 6 3

6. FT-506 Lab-II (Food Preservation) PC 0 + 0 + 6 3

Total= 22

SEMESTER-II

Sr.No. Course Code No. Nomenclature Type L + T + P Credit

1. FT-511 Unit Operations in Food Processing PC 4 + 0 + 0 4

2 FT-512 Dairy Technology PC 4 + 0 + 0 4

3. FT-513 Technology of Fruits and Vegetables PC 4 + 0 + 0 4

4. FT-514 Lab-III (Dairy Technology) PC 4 + 0 + 0 3

5. FT-515 Lab-IV (Fruits and Vegetables Analysis) PC 0 + 0 + 6 3

6. FT-516-18 Programe Elective-I PC 4 + 0 + 6 7

Total= 25

SEMESTER-III

Sr.No. Course Code No. Nomenclature Type L + T + P Credits

1. FT-521 Technology of Cereals PC 4 + 0 + 0 4

2. FT-522 Technology of Meat, Fish and Poultry PC 4 + 0 + 0 4

3. FT-523 Lab-V (Chemistry and Technology of Cereals) PE 4 + 0 + 0 3

4. FT-524-26 Programme Elective-II PC 0 + 0 + 6 7

5. FT-595 In-Plant Training PE 0 + 0 + 6 6

Total= 24

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SEMESTER-IV

Sr.No. Course Code

No.

Nomenclature Type L + T + P Credits

1. FT-531-532 Programme Elective-III PE 4 + 0 + 6 7

2. FT-533 Seminar PC 2 + 0 + 0 2

3. FT- 600 Research Project PC 0 + 0 +24 12

Total= 21

PROGRAME ELECTIVE-I

FT-516 Packaging Technology

FT-517 Pulses & Oilseeds Technology

FT-518 Technology of Beverages

PROGRAME ELECTIVE-II FT-524 Food Standards and Quality Assurance

FT-525 Food Additives

FT-526 Nutrition and Health

PROGRAME ELECTIVE-III

FT-531 Bioprocess Technology

FT-532 Food Biotechnology

Note:-

1. The minimum credit requirement for the M.Sc. degree in Food Technology is 92 valid credits inclusive of the 21

elective course credits. A student shall be permitted to register for a minimum of 21 credits and a maximum of 25

credits per semester.

2. Introduction to Computers, Communication Skills courses will be of non-credits but students have to qualify these

papers.

3. For all lecture courses, one credit per lecture/week/semester will generally be adopted. Every one laboratory hour per

week per semester will be assigned half credit.

4. No elective course will be run unless the number of students registered for the elective course is six or more.

5. Each theory course will be of 4 hours and practical will be of 6 hours duration per week.

6. Each theory paper examination will be of 3 hours duration and practical examination will be of 4 hours duration.

7. After the second semester the students will be required to undertake an In-plant Training comprising 4-6 weeks in some

industry/organization/institute and shall be required to submit an In-Plant-Training report for which seminar

presentation and viva-voce examination will be held in the third semester.

8. Research Project evaluation will be on the basis of viva-voce examination will be conducted by the external & internal

examiner.

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FT 501 FOOD CHEMISTRY 4+0+0

Scope, introduction, definition and importance of food chemistry.

Chemistry of carbohydrates, its function, classification, chemical and physical properties,

pentosans, mannans and galactans. ,pectic substances, gums, types of fibers, celluloses,

hemicelluloses:, soluble fibers, insoluble fibers and their important functions.

Enzymes and starches – alpha amylase, beta amylase, modified starches, resistant starches,

gelatinization of starches.

Proteins and amino acids: types of amino acids and proteins, chemical, physical and functional

properties, denaturation of protein, gel formation. Milk and egg proteins: caseins, whey proteins,

colostrums, egg white proteins and egg yolk. Meat proteins: collagen, elastin, meat tenderness

and muscle proteins.

Lipids (oil and fats): classification, functions, physiso-chemical properties, oxidation of oils and

fats.

Chemistry of emulsifiers, antioxidants, stabilizers and additives used in food industry.

Chemical properties and functions of minerals and vitamins.

Chemistry of pigments and flavour compounds (flavonoids).

Allergens, toxic constituents and anti nutritional factors of foods (enzyme inhibitors, trypsin and

chymotrypsin inhibitor, amylase inhibitor, flatulence causing sugars, phytolectins).

Browning chemical reactions (enzymatic and non-enzymatic browning, reactions of aldehydes

and ketones with amino compounds, caramelization, oxidative changes of polyphenols) and their

applications in food products. Important chemical changes during strorage and cooking of foods,

with some suitable examples from cereals, pulses and fruits and vegetables.

Recommended Reading:

1. Meyer, L.H.(1998) Food Chemistry, Van Nostrand, Reinhold Company Publication, New

york, London.

2. Alias C. and Lindeu G (1991) Food Biochemistry, Ellis Horwood, New York

3. Pomeranz, Y and Meloon, R. (1995) Food Analysis : Theory and Practice, Westport, An

AVI Publication, New York, Sydney, Toronto.

4. Fennema, R.O (1997) Food Chemistry, Second Edition, Food Science & Technology

series, Marcel Dekker, INC., New York

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FT-502 PRINCIPLES OF FOOD ENGINEERING 4+0+0

Introduction to Food Engineering

Material and energy balances Basic principles, total mass balance and component mass balance. Material balance calculations

involved in dilution, concentration and dehydration. Heat balance calculations.

Fluid flow theory and applications Fluid statics and fluid dynamics, mass and energy balances in fluid flow. Newtonian and non-

newtonian fluids, streamline and turbulent flow. Fluid flow applications- measurement of

pressure and velocity. Liquid transport system- pipelines and pumps for food processing plants-

positive displacement pumps, air-lift pumps, propeller pumps, centrifugal pumps and jet pumps.

Heat transfer in food processing Thermal properties of foods, modes of heat transfer, conductive heat transfer in a rectangular

slab, tubular pipe, and multilayered systems. Natural and forced convection. Estimation of

convective heat transfer coefficient in forced and natural convection. Estimation of overall heat

transfer coefficient. Heat exchangers- Plate, tubular, scraped surface, and steam infusion heat

exchangers.

Thermal process calculation Commercial sterility concept, Microbial inactivation rates at constant temperature, Effect of

temperature on thermal inactivation of microorganisms, Calculation of processing time in

continuous flow systems, Thermal process calculations for canned foods, Product degradation

during thermal processing.

Psychrometrics

Properties of dry-air : composition of air, specific volume of air, specific heat of dry air, enthalpy

of dry air, dry bulb temp.

The psychrometric chart: Use of psychrometric chart to evaluate complex air conditioning

processes.

Properties of water-vapor Specific volume of water vapor, specific heat of water vapor, enthalpy of water vapor.

Properties of air-vapor mixtures Gibbs-Dalton law, Dew-point temp, humidity ratio (or moisture content), relative humidity, wet

bulb temperature.

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1. Earle, R.L. (1983) Unit Operations in Food Processing, 2nd

Edition, Pergamon Press,

Oxford, U.K.

2. Singh, R. P. and Heldman, D. R. (1984). Introduction to Food Engg., Academic

Press,INC,London.

3. Harper, J.C. (1976) Elements of Food Engg., AVI Publ. Co., Westport, Connecticut.

4. Toledo, R.T. (1980). Fundamentals of Food Process Engg., AVI. Publ. Co., Westport,

Connecticut.

5. Brennan, J.G., Buffers, J.R., Cowell N.D., Lilly, A.E.V. (1976). Food Engg. Operations,

2nd

Ed., Elsevier, New York.

6. Lewis, M.J. (1987). Physical Properties of Foods & Foods Processing Systems, Ellis

Horwood, England.

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FT-503 FOOD MICROBIOLOGY 4+0+0

Introduction to Microbiology: Historical developments, Procaryotes and Eucaryotes, Microbial

growth & nutrition, Classification- A brief account, Food microbiology and it‟s scope.

Food materials and microorganisms, Sources of microorganisms in foods.

Microorganisms in foods, Factors affecting growth- Intrinsic and extrinsic factors controlling

growth.

The microbiology of Food Preservation, Heating process, Irradiation, Low temperature storage,

Chemical preservatives, High-pressure processing, Control of water activity.

Fermented and microbial foods: Fermented Milk and milk products, Single cell protein,

Fermented fruits and vegetables, Fermented fish, Fermented meats, Fermented beverages- Beer,

Vinegar and Wine.

Foods microbiology and public health- Food poisoning, Types of food poisonings, important

features, etc.

Bacterial agents of food borne illness- A brief account of various organisms related with food

poisoning.

Non-bacterial agents of food borne illness- poisonous algae, fungi and food borne viruses- A

brief account.

Food Spoilage and microbes of milk, meats, fish and various plant products, spoilage of canned

foods.

HACCP & food safety, Hurdle Technology and its applications.

Recommended Reading :

1. James M.J. (2000) Modern Food Microbiology, 5th

Edition, CBS Publishers.

2. Barnart, G.J. (1997) Basic Food Microbiology, CBS Publishers.

3. Adam M.R. & Moss, M.O. (1995) Food Microbiology, New Age International Pvt. Ltd.

Publishers.

4. Bibek Ray (1996) Fundamental Food Microbiology, CRC Press.

5. Stanier, R.Y. (1996) General Microbiology, Vth Edition, MacMillan.

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FT-504 PRINCIPLES OF FOOD PROCESSING & PRESERVATION 4+0+0

Scope and importance of food processing, Historical developments in food processing.`Types of

foods and causes of food spoilage. Basic principles and methods of preservation.

Heat preservation and processing, heat resistance of microorganisms, thermal death curve,types

of heat treatments and effects on foods,Canning of foods,cans and container types, spoilage of

canned foods, heat penetration.

Cold preservation and processing. Requirement of refrigeration. Distinction between

refrigeration and freezing, effect of low temperature on fresh food, storage changes in food

during refrigerated storage.

Freezing and frozen storage, Freezing curves. Slow and quick freezing, factors determining

freezing rate, Freezing methods, changes in food during freezing, Frozen food storage.

Drying, Dehydration and concentration, Sun drying and solar dehydration, Drying curves,

Drying methods and type of dryers, Food concentration, Methods of concentration of fruit juices,

Liquid food concentrates, Changes in food during dehydration and concentration.

Water activity; Role of water activity in food preservation, Intermediate moisture foods (IMF),

Principles, characteristics, advantages and problems of IM foods.

Food Irradiation, Use of ionization radiations in food preservation, Sources, units, effects,

limitations, dose determination, safety and wholesomeness of irradiated foods, food irradiation

techniques and recent applications of irradiation in food preservation.

Microwaves Processing, Properties, mechanism of heating, Application of microwave in food

processing and its effects on nutrients.

Chemical Preservation, Uses and effects of class I and class II preservatives in foods.


1. Norman, N.P and Joseph, H.H.(1997). Food Science, Fifth edition, CBS Publication, New

Delhi

2. Frazier, W.C and Westhoff, D.C (1996) : Food Microbiology, 4th

edition, Tata Mc Graw Hill

Publication, New Delhi.

3. Kalia M. and Sangita, S. (1996) : Food Preservation and Processing, First edition, Kalyani

Publishers, New Delhi.

4. Sivasankar, B. (2002) : Food Processing and Preservation, Prentice Hall of India Pvt.Ltd.,

New Delhi.

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FT-511 UNIT OPERATIONS IN FOOD PROCESSING 4+0+0

Preliminary unit operations – Material handling, cleaning, sorting and grading.

Material handling – Theory, classification of various material handling equipments – conveyors

(gravity and powered conveyors), elevators (bucket and screw type elevators), trucks (high lift

and pallet trucks), cranes and hoists.

Cleaning – Types of contaminants found on raw foods, aims of cleaning, methods of cleaning-

dry, wet and combination methods. Dry cleaning methods : screening, aspiration, magnetic

cleaning and abrasive cleaning. Wet cleaning methods : soaking, spray washing, flotation

washing and ultrasonic washing.

Sorting and grading – advantages of sorting and grading, grading factors, methods of sorting

and grading.

Conversion unit operations– Size reduction, mixing, filtration and expression.

Size reduction : Reasons/benefits of size reduction, nature of forces used in size reduction,

criteria of size reduction, equipment selection (hardness of feed, mechanical structure of feed,

moisture content and temperature sensitivity of feed), mode of operation of size reduction

equipment – open circuit and closed circuit grinding, free crushing, choke feeding and wet

milling. Size reduction of solid foods, fibrous foods and liquid foods. Effects of size reduction on

solid and liquid foods.

Mixing – Mixing terminology (agitating, kneading, blending, and homogenizing). Mixing

equipments – mixers for liquids of low or moderate viscosity (Paddle agitators, turbine agitators

and propeller agitators), mixers for high viscosity pastes (Pan mixer, horizontal mixer and dough

mixer), mixers for dry solids (tumbler mixer & vertical screw mixer), effects of mixing on foods.

Filtration – Filtration terminology (feed slurry, filtrate, filter medium, filter cake and filter),

filtration methods/equipments – pressure filtration, vacuum filtration, & centrifugal filtration.

Expression – Factors affecting efficiency of expression, methods of expressing the liquid from

solid-liquid food system – hydraulic pressing, roller pressing and screw pressing.

Preservation unit operations (High Temperature Operations)- Pasteurization, evaporation

and dehydration.

Pasteurization – Basic concept, pasteurization of unpackaged and packaged foods, effects of

pasteurization on foods.

Evaporation – Main functions of evaporation, factors affecting the rate of heat transfer, factors

influencing the economics of evaporation, evaporation equipments – open pans, horizontal tube

evaporators, vertical tube evaporator and plate evaporator. Single and multiple effect

evaporators.

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Dehydration – Objectives of dehydration, dehydration terminology, basic dehydration theory.

Drying curves. Dehydration systems – Tray drier, tunnel drier. Drying time calculations.

Preservation unit operation (Low Temperature Operations)- Refrigeration, freezing and

freeze drying.

Refrigeration – Introduction, components of refrigeration systems – compressor, condenser, and

expansion valve, Mechanical refrigeration system.

Freezing – Technological principles of freezing operations, freezing systems- direct contact and

indirect contact system. Influence of freezing rate on food system. Freezing time calculations.

Freeze drying – Conventional drying vs freeze drying, equipments used and effects of freeze

drying on food quality.


1. Earle, R.L. (1983) Unit Operations in Food Processing, 2nd

Edition, Pergamon Press,

Oxford, U.K.

2. Singh, R. P. and Heldman, D. R. (1984). Introduction to Food Engg., Academic Press, INC,

London.

3. Harper, J.C. (1976) Elements of Food Engg., AVI Publ. Co., Westport, Connecticut.

4. Toledo, R.T. (1980). Fundamentals of Food Process Engg., AVI. Publ. Co., Westport,

Connecticut.

5. Brennan, J.G., Buffers, J.R., Cowell N.D., Lilly, A.E.V. (1976). Food Engg. Operations,

2nd

Ed., Elsevier, New York.

6. Lewis, M.J. (1987). Physical Properties of Foods & Foods Processing Systems, Ellis

Horwood, England.

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FT-512 DAIRY TECHNOLOGY 4+0+0

Dairy industry in India: Scope, Strengths and Opportunities for Dairy Industry

Milk: Definition, Composition and Nutritive value, Factors affecting composition of milk:

Environmental and Bilogical factors

Physicochemical properties of milk : Chemical properties of milk lipids, milk fat structure, fat

destabilization, Functional properties of milk lipids; Milk proteins, their types, precipitation

(Casein micellar structure and its aggregation);Milk Enzymes, Enzyme coagulation ,Acid

coagulation; Lactose ;Vitamins and Minerals in milk.

Storage and processing of fluid milk: Pasteurization, Sterilization, Homogenization, UHT

processing, Aseptic packaging

Membrane processing of milk: Types of membranes, Principle of operation, Applications of

Reverse Osmosis, Ultrafilteration , Microfilteration

Technology of condensed and evaporated milk: Composition, Nutritive Value, Process of

manufacture, Defects (their causes and prevention)

Technology of milk powders (WMP, SMP): Composition, Nutritive Value, Process of

manufacture, Defects (their causes and prevention), Instantization of milk powder

Technology of Cheese : Classification, Composition, Nutritive value, Process of manufacture of

cheddar, mozzarella, cottage and processed cheese, Defects (their causes and prevention)

Technology of frozen milk products: Composition, Nutritive Value, Process of manufacture,

Defects (their causes and prevention)

Technology of indigenous milk products: Dahi, Butter, Ghee, Channa, Paneer etc.

Utilization of milk industry by-products: Importance / Need and food applications

Milk and milk product standards and legislations in India: Grading of milk and criterion of

Grading

Dairy plant sanitation: Hygiene in Dairy Industry, Different types of cleansing and sanitizing

agents, their applications, cleaning systems (Cleaning in Place, Central Cleaning System, Self

Contained Cleaning System)

Newer concepts in dairy products: Cream Powder, Sterilized cream, Butter spread, Butter

powder, Cheese spread , Caseinates, Co-precipitates, WPC, Lactose


1. Sukumar, De (1994). Outlines of Dairy Technology. Oxford University Press.

2. Smit G. (2003). Dairy processing improving quality. Woodhead Publishers.

3. Andrews, A.T. (1994). Biochemistry of Milk Products. Woodhead Publishers.

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FT-513 TECHNOLOGY OF FRUITS AND VEGETABLES 4+0+0

Current status of fruits and vegetable processing, Classification and composition of fruits and

vegetables and their nutritional significance.Preharvest factors influencing post harvest

physiology, post harvest handling and precooling methods, post harvest treatments, edible

coatings, Cold chain, commercial cooling systems.

Physical and chemical indices of fruit maturity, crop maturity and ripening, Bio-chemical

changes during maturation, ripening, processing and storage.Methods of storage, Refrigerated,

CA, MA and hypobaric storage, MAP recent developments, advances, role of gases, influence of

MAP on microorganisms, advantages, disadvantages.

Preprocessing operations; Washing, blanching, peeling, sorting and grading of raw materials.

Minimal processing of fruits and vegetables, quality factors for processing, fruit product order

(FPO).

Technology of Jam, jellies, marmalades and technology of their production, specifications, role

of pectin and theories of gel formation. Fruit juices, concentrates, fruit juice powders preparation

and specifications, packaging. Technology of juice extraction and clarification, Tomato products,

preserved and candied fruits, dehydrated fruits, spoilages of processed products.

Canning of fruits and vegetables, preparation of syrups and brines, method, can reforming and

can seaming.

Stages of new product development, by products from fruit and vegetable wastes, utilization and

disposal of fruit industry wastes.

Mushroom technology, production of mushroom processing and its processed products.

Chemical composition, processing technology and processed products of cashew and coconut.

Recommended reading:

1. R.P.Srivastava and Sanjeev Kumar (2001) : Fruit and Vegetable Preservation – Principles

and Practices, Third edition, International Book distributing Co. Lucknow(India)

2. A.K.Thompson (2003) : Fruit and Vegetables – Harvesting, handling and storage. 2nd

edition Blackwell Publishing.

3. Er. B. Pantastico : Post harvest Physiology, handling and utilization of tropical and

subtropical fruits and vegetables. AVI Publishing Company, Inc.

4. W.V Cruess (1997) : Commerical Fruit and Vegetable Products. Allied Scientific

Publishers. Bikaner (India)

5. Girdharilal (1996) Preservation of Fruits and Vegetables. ICAR, New Delhi

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FT-521 TECHNOLOGY OF CEREALS 4+0+0

Wheat Chemistry and Technology:

Current status and future scenario of world wheat production and uses. Criteria of wheat quality

– physical and chemical. Structure and chemical composition of wheat grain and its relation to

processing qualities. Molecular basis of wheat grain hardness/softness. Wheat milling – general

principle, cleaning, conditioning and milling systems. Flour streams, extraction rates and their

composition. Criteria of flour quality. Structure and functionality of wheat proteins,

carbohydrates and lipids in bread making. Manufacturing techniques, uses and functionality of

vital wheat gluten. Enzymes of wheat and their technological significance. The significance of

water in the baking process. Dough theology and dough testing apparatus such as recording

dough mixers, load extension meter and research water absorption meter. Bread making

processes, importance of critical unit operations, development in bread making methods,

functions of ingredients/additives such as fat, emulsifiers, oxidants, reducing agents, conditioners

softeners. Bread faults and remedies. Technology of biscuit, cake, cookie and cracker

manufacture. Functions of ingredients in soft wheat products. Durum wheat- chemistry, quality

and technology of pasta products.

Rice Chemistry and Technology:

Rice grain structure and chemical composition. Milling of rice- types of rice mill : huller mill,

sheller-cum-huller mill, sheller-cum-cone polisher mill, small capacity rice mill. Modern rice

milling unit operations –dehusking, paddy separation, polishing and grading. Factors affecting

rice yield during milling. Control and assessment of degree of milling. By- products of rice

milling and their utilization. Cooking quality of rice. Parboiling of rice- traditional methods and

their drawbacks. CFTRI process of parboiling. Properties of parboiled rice. Changes during

parboiling. Advantages and disadvantages of parboiling. Rice convenience foods- precooked

rice, canned rice, expanded rice, rice based infant food formulas, rice puddings and breads, rice

cakes, rice noodles and fermented foods.

Minor Cereal Grains:

Chemical, technological and nutritional aspects of sorghum, oats and millets. Coarse grain based

processed foods. Wet and dry milling of corn. Corn products and their uses. Malting of barley-

steeping, germination and drying. Classification of malt products, nutritive value and food

applications of malt.


1. Samuel, A.M. (1996). “The Chemistry and Technology of Cereal as Food and Feed”,

CBS Publishers & Distribution, New Delhi.

2. Pomeranz, Y. (1998). “ Wheat : Chemistry and Technology”, Vol. I, 3rd

Ed., Am. Assoc.

Cereal Chemists, St. Paul, MN, USA.

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3. Eliasson, A.C. and Larsson, K. (1993). “Cereals in Breadmaking”, Marcel Dekker, Inc.

New York.

4. Honeney, R.C. (1986). “Principles of Cereal Science and Technology”, Am. Assoc.

Cereal Chemists, St. Paul, MN, USA.

5. Pomeranz, Y. (1976). “Advances in Cereal Science and Technology”, Am. Assoc. Cereal

Chemists, St. Paul, MN, USA.

6. Juliano, B.O. (1985). “Rice Chemistry and Technology”, Am. Assoc. Cereal Chemists,

St. Paul, MN, USA.

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FT-522 TECHNOLOGY OF MEAT, FISH AND POULTRY 4+0+0

Status and scope of meat industry

Slaughtering of meat animals including poultry, Traditional and Modern methods of Slaughter,

Humane method of slaughter

Meat: Structure, composition and nutritive value ,Conversion of muscle into meat:

Environmental and animal production factors that affect meat quality, Post mortem

changes in meat, Thaw rigor, Cold shortening, Pre-rigor processing

Storage and preservation of meat, fish and poultry: Chilling, Freezing, Curing, Smoking

,Dehydration, Freeze drying, Irradiation, Canning and Glazing of fish

Eating quality of meat: Color, Flavor, Tenderness, Juiciness, Water holding capacity, Warmed

over flavor in meats

Restructured meat products: Sausages and comminuted meat products, Ingredients used, their

role and levels of use

Meat tenderization techniques: Ageing of meat, Enzymatic mechanisms of ageing, Electrical

stimulation, Tender stretch method, Tenderization with salts and acids, Mechanical tenderization,

Use of proteolytic enzymes from various sources for tenderization

Utilization of meat industry by products: Importance, Food and non food applications

Fish: Quality of fresh fish, Manufacturing of fish paste, fish sauces, fish oil, fish protein

concentrate, fish meal ,by-products of fish industry, their technology of utilization

Egg: Structure, composition and nutritive value of eggs, Storage and shelf life problems

Functional properties of eggs: Coagulation - mechanism, measurement and factors affecting

coagulation, Foaming – mechanism, measurement, factors affecting foams, Emulsification-

mechanism, measurement and factors affecting emulsions, Colour, Flavor etc.

Quality evaluation of eggs: International and external quality evaluation, Candling, Albumen

index, Haugh unit, Shape index, Yolk index etc.

Egg preservation: Grading of eggs, Whole egg preservation, Pasteurization, Dehydration,

Freezing,Egg products: Liquid egg products, Egg powder, Value added egg products (e.g.,

Meringues, Poached, Foams etc.), Packaging of egg and egg products

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1. Joshi, B. P. (1994). Meat Hygiene for Developing Country, Shree Almora Book Depot,

India.

2. William J. & Owen J., (1977). Egg Science & Technology, AVI Publishing Company,

INC. Westport, Connecticut.

3. Lawrie, R.A. (1998). Lawrie‟s Meat Science. Woodhead Publishers.

4. Mead, G. (2004). Poultry Meat Processing and Quality. Woodhead Publishers.

5. Panda, P.C. (1992). Text Book on Egg and Poultry Technology, Vikas Publishers

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FT-516 PACKAGING TECHNOLOGY 4+0+0

Introduction to Food Packaging

Definition, factors involved in the evolution and selection of a food package, functions of food

packaging (containment, protection, convenience and communication).

Food Packaging Materials

Paper and paper based packaging materials: types of paper (Kraft, bleached, greaseproof,

glassine) paper products (paper bags, cartons, drums and molded paper containers), functional

properties of paper. Testing of paper packaging materials.

Plastic packaging materials

Classification of polymers. Functional and mechanical properties of thermoplastic polymers.

Processing and converting of thermoplastic Polymers (extrusion, blow molding, injection

molding, compression molding, lamination and heat sealing). Testing of plastic packages.

Metal packaging material

Container making processes (end manufacture, three-piece can manufacture and protective and

decorative coatings) functional properties of metal containers. Tin plate containers- quality

control tests.

Glass packaging materials

Composition and manufacture of glass containers. Glass container nomenclature. Glass

containers-closure functions, closure terminology and construction. Properties of glass

containers – mechanical, thermal and optical properties. Testing of glass containers.

Aseptic packaging of foods

Sterilization of packaging material food contact surfaces & aseptic packaging systems.

Active food packaging

Definition, scope, physical and chemical principles involved.

Edible films and coatings as active layer

Use of edible active layers to control water vapour transfer, and gas exchange, modification of

surface conditions with edible active layers.

Oxygen absorbents

Classification and main types of oxygen absorbents, factors influencing the choice of oxygen

absorbents, factors influencing the choice of oxygen absorbents, application of oxygen

absorbents for shelf-life extension of food and advantages and disadvantages of oxygen

absorbents.

Ethanol vapour

Ethanol vapour generator, uses of ethicap for shelf-life extension of food, effect of ethanol

vapour on food spoilage/food poisoning bacteria, and advantages and disadvantages of

ethanol/vapour generators.

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Safety considerations in food packaging

Types of food safety problems associated with package, package labeling and food safety.

Packaging requirements of selected foods

Cereal and snack food, beverages, milk and dairy products, poultry & eggs, red meat, frozen

foods, horticultural products and microwavable foods..


1. Sacharow, S. and Griffin, R.C. (1980) Principles of Foods Packaging, 2nd

Ed., Avi,

Publication Co. Westport, Connecticut, USA.

2. Athalye, A.S. (1992), Plastics in Packaging, Tata McGraw –Hill Publishing Co. , New

Delhi.

3. Rooney, M.L. (1995). Active Food Packaging, Blackie Academic & Professional,

Glasgow, UK.

4. Bakker, M. (1986) The Wiley Encyclopaedia of Packaging Technology, John Willey &

Sons. Inc; New York.

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FT-517 PULSES AND OILSEED TECHNOLOGY 4+0+0

Food uses of Pulses Bengal gram, green gram, black gram, arhar and oil seeds mustard, sesame,

sunflower, safflower and soybean.

Primary processing of pulses, cleaning, drying and storage, method of storage and control of

storage pests. Secondary processing methods, dehulling methods – small-scale processing,

village level processing methods and practices, laboratory methods, traditional dhal mills and

modern dhal mills.

Effect of dehulling on nutrient losses in pulses and study of predehulling treatments to minimize

such losses. Methods of processing and food products preparation by using such methods as

soaking, germination, boiling, roasting, fermentation, purching, deep-frying puffing methods of

pulse procuring.

Cooking quality parameters of pulses – cooking time, solids dispersibility test, water absorption

flavour and taste parameters. Hard – to cook phenomenon in pulses and the factors that affect

such characteristics.

Protein isolates and concentrates of pulses and oil seeds, uses of legume/pulses protein isolates in

food formulations, their preparation and utilization.

Legume (Pulses) starches and their specific food applications, preparation of starched-based food

products-noodle, sevya.

Methods of processing and removal of toxic constituents, and antinutritional factors of pulses.

Novel methods of food preparation, food formulation, and other industrial applications of pulses

and oil seeds.

Processing of edible oils and fats – rendering pressing and solvent extraction methods.

Refining, bleaching, steam deodorisation and hydrogenation processes of edible oils.

Processing of Butter, Oleo oil, oleostearin, lard, shortenings, margarine, cooking and frying oils

and fats.


1. Salunkhe, D. and Despande, S.S(2001) Foods of Plant origin : Production, Technology &

Human Nutrition An AVI Publications, New York.

2. Mathews, R.H.(1989) Legumes (Pulses) : Chemistry, Technology and Human Nutrition,

Marcel Dekker, INC., New York

3. Erickson, D.R and Pryde, E.H (1980) Handbook of Soy oil Processing and utilization, St

Louis, American Soybean Association Champaign, IL, USA.

19

FT-518 TECHNOLOGY OF BEVERAGES 4+0+0

Beverages, importance of beverages in our diet, treatment of water for food industry.

Technology of alcoholic and non alcoholic beverages, wine, cider, brandy, perry, toddy.

Fruit juice beverages, methods of production, preservation and packaging, Physiological aspects

of fruit juice production. Methods of fruit juice clarification.

Technology of soft drinks, mineral water, ingredients, and additives used in production of soft

drinks.

Manufacturing of carbonated and non carbonated beverages, technology of carbonation,

application of C02 in juice preservation.

Citrus beverages, whey beverages and utilization of whey in development of fortified drinks, use

of low calorie sweetners in beverages.

Equipments and machinaries for juice pressing, methods of bottling, enzymatic clarification and

debittering of juices.

Fruit juice beverages, squash, cordial, crush, RTS, nectar, syrups, their types and production,

blending of juices.

Production, processing and chemistry of tea manufacturing, tea products such as soluble tea, tea

concentrate, de caffeinated and flavoured tea.

Production, processing, roasting and brewing of coffee, soluble coffee manufacture, standards

and specifications of coffee products, de caffeinated coffee, coffee brew concentrate and chicory.

Cocoa processing and cocoa beverages.


1. Tressler, Donald K. and Joslyn, Maynard A. 1971 Fruit and Vegetable Juice Processing

Technology Second Edition. The AVI Pub. Com., Inc. USA.

2. Manay Shakuntala N and Shadaksharaswamy, M. Foods : Facts and Principles. 2nd

edition New Age Inter. Publishers, New Delhi.

20

FT-531 BIOPROCESS TECHNOLOGY 4+0+0

Overview of Fermentation- Fermentation as an ancient art, Modern era of fermentation

technology,

Biology of industrial micro-organisms- Isolation, Screening and Genetic improvement of

industrially important micro-organisms.

Fermentation systems- Batch and continuous systems, fed-batch culture, feed back systems,

Fermenter design, Solid substrate fermentation, Instrumentation and control.

Fermentation raw materials- Criteria used in media formulation, influence of medium, raw

materials for process control.

Down stream processing- Objectives, steps, problems, separation processes with examples.

Microbial production of various primary and secondary metabolites- alcohol, amino-acids

(glutamic acid and lysine), organic acids (citric acid & acetic acid), enzymes, antibiotics

(penicillin, cephalosphorin).

Principles of overproduction of metabolites.

Biomass production- Microbial production of Single cell protein, Baker‟s yeast.

Immobilized enzyme technology- Methods of immobilization and applications.

Membrane Technology- Methods and applications.

Waste treatment- Introduction, waste treatment systems, microbial inoculants and enzymes for

waste treatments.


1. Prescott & Dunn (1992). Industrial Microbiology, 4th

Edition. CBS Publishers,

NewDelhi.

2. Ward, O.P. (1989). Fermentation Biotechnology- Principles, Process and Products.

Prentice Hall Publishers, New Jersey.

3. Stansbury, P.F., Whitakar, A and Hall, S.J. (1995). Principles of Fermentation

Technology, Pergamen Press, Oxford.

4. Young, M.Y. (1984). Comprehensive Biotechnology (Vol. 1-4), Pergamon Press, Oxford.

5. Rehm, H.J., Read, G.B., Puhler, A and Stadler (1999). Biotechnology, Vol. 1-8, VCH

Publications.

6. Crueger and Crueger (2000) Biotechnology – A Text book of Industrial Microbiology.

IInd edition. Panima Publishing company.

21

FT-532 FOOD BIOTECHNOLOGY 4+0+0

Introduction to Food Biotechnology, Basic principles of Gene cloning, Food safety and

biotechnology- Impact of Biotechnology on microbial testing of foods, New challenges,

Immunological methods, DNA based methods in food authentication, Real time PCR based

methods.

Transgenic Plants- Current status, methods, prospects, risks and regulation.

Transgenic Animals- Methods and applications, ethical issues.

Natural control of micro-organisms – Bacteriocins of Lactic acid bacteria, applications of

bacteriocins in food systems. Aflatoxins – production, control and reduction using molecular

strategies.

Protein engineering in Food technology – Methods, objectives, limitations and applications of

protein engineering (e.g. Glucose isomerase, Lactobacillus β-galactosidase and peptide antibiotic

nisin).

Biotechnology and Food ingradients – Biogums, fats, oils, fatty acids and oilseed crops, fat

substitutes, citric, fumaric and malic acids, Bioflavours and bicolors.

Biosensors- Principle, types and applications in food processing.


1. Lee, B.H. (1996). Fundamentals of Food Biotechnology, VCH Publishers.

2. Tombs, M.P. (1991). Biotechnology in Food Industry, Open University Press, Milton

Keynes.

3. VK Joshi and Ashok Pandey (1999). Biotechnology- Food fermentation, Volume 1&2

Educational publishers and Distributors.

4. Schwartzberg, A & Rao (1990). Biotechnology & Food Process Engineering, Marcel

Dekker, INC, New York.

5. Goldberg, I & Williams, R. (1991). Biotechnology and Food Ingredients, Van Nostrand

Reinhold, New York.

6. SS Marwaha and JK Arora (2000). Food Processing- Biotechnological applications,

Asiatech Publishers Inc, NewDelhi..

22

FT-525 FOOD ADDITIVES 4+0+0

Introduction: General classification, types, uses, functions , legal aspects ,risks and benefits

Preservaties : Antimicrobial agents (Types, Mode of action and their application), Antioxidants

(Types and mechanism of oxidation inhibition), Antibrowning agents (Types, functions and

mode of action)

Acidulents and pH control agents: Types, uses and mode of action

Colouring Agents:Synthetic food colorants, Color chemistry,application and levels of use,

Natural colorants, Sources of natural colour (Plant, Microbial, Animal and Insects), Misbranded

colours, Colour extraction techniques

Flavoring Agents: Sweeteners (Nutritive and non-nutritive), Flavors (Natural and synthetic

flavors), Off flavor in foods, Flavor enhancers, Flavor stabilization. Flavor encapsulation

Emulsifiers: Types, Selection of emulsifiers, Emulsion stability, Functions and mechanism

Stabilizers: Types , uses and functions

Chelating agents and sequestrants: Types , uses and mechanism

Nutritional additives: Types and uses Spices and Condiments: Chemical composition, Uses and

special attributes of important Indian spices, Seasoning blends, Extraction of spices, General

processing of spices


1. Branen,A.L. (2002). Food Additives. Marcel Dekker Inc.

2. Purseglove J.W. (1998). „Spices‟ Vol. I and II. Longman Publishers.

3. Tainter, D.R. and Grenis, A.T. (1993). Spices and Seasonings- A Food Technology

Handlook. VCH Publishers, Inc.

4. Merory, J. (1978). Food flavorings, Composition, Manufacture and Use. AVI Publishing,

Inc. 5. Farrell, K.T. (1985). Spices, Condiments and Seasonings. AVI Publishing, Inc.

23

FT-526 NUTRITION AND HEALTH 4+0+0

Foods and nutrients: Basic definitions, Functions of food and nutrients, Levels of nutritional

status, changing concepts of nutrition

Major world health problems: Food supply and security, Malnutrition, Heart diseases, Cancer,

Diabetes etc.

Recommended dietary allowances (R.D.A.), ICMR standards, Food guide, Exchange lists,

Health promotion guidelines

Carbohydrates: Classification, Dietary importance, Special functions of carbohydrates in body

tissues, Relationship between dietary fiber and various health problems

Fats: Health needs of fat, Health problems with fat, Essential fatty acids, Visible and hidden food

fat, Cholesterol, Lipoproteins

Energy balance: Food energy measure, Energy control in human metabolism, Basal metabolic

rate (B.M.R.), Factors affecting B.M.R., Measuring B.M.R., Energy requirements and its

estimation

Proteins: Nature and essentiality of amino-acids and proteins, Functions of protein, The concept

of protein balance, Factors influencing protein requirements, Comparative quality of food

proteins, Biological value, Net protein utilization, Protein efficiency ratio, Other methods of

evaluation of protein quality

Vitamins: Definition, General nature and classification, Clinical applications, sources,

requirements and functions of Vitamin A; Clinical applications, sources, requirements and

functions of Vitamin D, Clinical applications, sources, requirements and functions of Vitamin E;

Clinical applications, sources, requirements and functions Vitamin K; Clinical applications,

sources, requirements and functions of Vitamin C; Clinical applications, sources, requirements

and functions „B‟ complex vitamins, Vitamin toxicity problems

Minerals: Minerals in human health, Functions, Clinical applications, Food sources and

requirements, Trace elements and their importance in diet

Psychologic influences on food habits: Motivation, Perception, Food misinformation, Food

faddist claims, Vulnerable groups

Drug food interactions: Drug effects on food intake, Drug effects on nutrient absorption, Vitamin

antagonists

Nutrition and weight management: Obesity and its causes, Body composition, B.M.I., Weight for

height measures, Health implications of obesity, Problems of weight management

24


1. Insel, P., Turner R.E. & Ross, D.(2006). Discovering Nutrition, IInd Edition. ADA,

Jones and Bartlett Publishers Inc., USA.

2. Williams,S.R.,(1990).Essentials of Nutrition and Diet Therapy. Times Mirror / Mosby

College Publishing.

3. Hegarty, Vincent.(1995). Nutrition Food and the Environment. Eagen Press.

4. Brian, A. F., Allen, G. (1995). Food Science, Nutrition & Health. Edward Arnold, A 4.

member of Hodder Headline Group London, Sydney, Auckland.

5. Mudambi Sumati R. & Rajagopal, M.V. (1995). Fundamentals of Food & Nutrition. New

Age International (P) Limited, Publishers.

6. ICMR (1995). Nutrient Requirement & RDA, ICMR, New Delhi.

7. Gibney, M.J., Elia, M., Ljungqvist, O. & Dowsett, J. (2005). Clinical Nutrition. The

Nutrition society textbook series, Blackwell publishing company.

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