Course Structure for M. Tech in Food Engg. & Tech.

SN Code Course Name L T P CH CR I Semester 1. FT511 Research Methodology 2 0 1 4 3 2. FT512 Advanced Food Engineering 3 0 1 5 4 3. FT513 Engineering Properties of Biological

Materials 2 0 1 4 3

4. Elective-I 3 0 0 3 3 5. Elective-II 3 0 0 3 3 6. Elective-III* 3 0 0 3 3 7. IDC-I 3 0 0 3 3 26 22 II Semester 1. FT515 Simulation & Modelling 2 0 1 4 3 2. FT516 Emerging Trends in Food Processing 3 0 0 3 3 3. FT517 Food Plant Design and Layout 3 0 0 3 3 4. FT518 Food Product Development 2 0 1 4 3 5. Elective-IV 3 0 0 3 3 6. IDC-II 3 0 0 3 3 7. IDC-III 3 0 0 3 3 8. FT519 Seminar 0 0 1 2 1 25 22 III Semester 1. FT681 Project Seminar 0 0 6 12 6 IV Semester 1. FT682 Project 0 0 12 24 12

*B. Tech./ M Sc. Food Technology students may take any course from the list of electives. However, students from non food technology background have to opt any one course from GROUP V provide under list of elective courses.

ELECTIVE COURSES

Code Course Name L T P CH CRGROUP I FT 521 Bakery and Confectionary Technology 2 0 1 3 3 FT 522 Oils and Fats Technology 2 0 1 3 3 FT 523 Processing Technology of Meat, Poultry and Fish 3 0 0 3 3 FT 524 Novel Separation Techniques 3 0 0 3 3 GROUP II FT 525 Bioprocess Engineering 3 0 0 3 3 FT 526 Fermentation and Process Control 3 0 0 3 3 FT 527 Food Biotechnology 2 0 1 3 3 FT 528 Industrial Microbiology and Enzyme Technology 3 0 0 3 3 FT 529 Fermented and Non Fermented Beverages 3 0 0 3 3 GROUP III FT 530 Food Process Design and Analysis 3 0 0 3 3 FT 531 Food Process Automation 3 0 0 3 3 FT 532 Numerical Methods in Food Processing 3 0 0 3 3 FT 533 Energy Conservation in Food Processing 3 0 0 3 3 FT 534 Drying and Dehydration 2 0 1 4 3 GROUP IV FT 535 Specialty Foods: Nutraceuticals and Functional

Foods 3 0 0 3 3

FT 536 Food Plant Hygiene and Sanitation 3 0 0 3 3 FT 537 Waste Management and Byproduct Utilization in

Food Industries 3 0 0 3 3

FT 538 Industrial Safety and Hazards 3 0 0 3 3 FT 539 Food Rheology 2 0 1 3 3 FT540 Operation Research 2 1 0 3 3 GROUP V (Only for students from non food technology background) FT 201 Food Chemistry 3 0 1 5 4

FT 202 Basic & Food Microbiology 2 0 1 4 3

FT 205 Food Biochemistry & Nutrition 3 0 1 5 4

FT 206 Principles of Food Processing & Preservation 2 0 1 4 3

Any 500 level and above courses offered by the University and recommended by the Department can be opted as an elective course (L = Lecture, T = Tutorial, P = Practical, CH = Contact Hours, CR = Total Credit) (NB: Students will opt minimum one elective from each of the group)

Detail syllabus

SEMESTER-I

FT 511 Research Methodology 2-0-1

Research: Types, Research process and steps in it, Hypothesis, Research proposals and aspects; Research Design: Need, Problem Definition, variables, research design concepts, Literature survey and review, Research design process, Errors in research; Research Modeling: Types of Models, Model building and stages, Data consideration and testing, Heuristic and Simulation modeling. Report Writing: Pre writing considerations, Thesis writing, Formats of report writing, Formats of publications in Research journals.

Design of Experiments: Objectives, strategies, Factorial experimental design, Designing engineering experiments, basic principles-replication, randomization, blocking, Guidelines for design of experiments; Single Factor Experiment: Hypothesis testing, Analysis of Variance components (ANOVA) for fixed effect model; Total, treatment and error of squares, Degrees of freedom, Confidence interval; ANOVA for random effects model, Estimation of variance components, Model adequacy checking. Two factor Factorial Design, Basic definitions and principles, main effect and interaction, response surface and contour plots, General arrangement for a two�factor factorial design; Models�Effects, means and regression, Hypothesis testing. Textbooks:

1. Montgomery, D. C. Design and Analysis of Experiments, (Wiley India, 2007)

2. Montgomery, D. C. and Runger, G. C. Applied Statistics & Probability for Engineers, (Wiley India, 2007)

References:

1. Kothari, C.K. Research Methodology� Methods and Techniques, (New Age International, 2004).

2. Krishnaswamy, K.N., Sivakumar, A. I. and Mathiranjan, M. Management Research Methodology; Integration of Principles, Methods and Techniques (Pearson Education, 2006)

FT 512 Advanced Food Engineering 3-0-1

Transport phenomena: definitions, and mechanisms. Molecular transport in: mass, energy and momentum transfer.

Heat transfer Analysis: Analytical, graphical and numerical solutions to unsteady state conduction; heat transfer analysis in heat exchangers of different types: concentric tube, shell and tube, plate type, extended surface, scrapped surface etc. Applications of heat transfer theories in thermal process modeling and freezing time calculation.

Fluid Flow: transport of fluid foods through pipes, velocity profiles, macroscopic balance, mechanical energy losses, pumps- pump characteristics, pump types and pump selection. Drag and pressure flow mechanisms in screw press and extruder.

Fluid flow through porous beds: permeability and Darcy’s law, Kozeny-Karman equation, Burke-Plummer equation, Ergun’s equation, fluidization. Filtration: fundamentals, filtration resistances –

cake resistance and medium resistance, filtration at constant constant pressure drop, at constant volumetric flow rate, filtration capacity.

Water relations to foods: Role of water and water activity in foods. Water-activity control: by addition of solute, by moisture removal. Isotherm models, their limitations and applicability. Clapeyron-Clasius equation and Kelvin equation.

Internal mass transfer mechanism in foods: vapour transport mechanisms and liquid transport mechanisms. Applications of internal mass transfer models to drying of solid and liquid foods: diffusion model, receding front model, Philip and De Vries model, Luikov model, Krisher Model, Berger and Pei Model and Whitaker’s model.

Lumped parameter approach for modeling of microscopic heat and mass transfer in drying. Analytical and numerical solutions to diffusion equation. Energy and mass balances in air drying calculations: particulate drying, tray drying, through-flow-drying, drum drying, spray drying, and freeze drying. Introduction to: osmotic dehydration, microwave drying and infra-red drying.

Textbooks:

1. Geankoplis, C. J. Transport processes and separation process principles, (Prentice Hall of India, New Delhi, 2003),

2. Datta, A. K. Transport Phenomena in Food Processing Engineering, (Himalaya Publishing House, 2001)

3. Rao, M.A. Rheology of Fluid and semisolid Foods: Principles and Applications, (Springer, 2007).

References:

1. Rao, M. A., Rizvi, S. S. H. and Datta A.K. Engineering Properties of Foods, (CRC Press, 2005)

2. Ibarz, A and Barbosa-Cánovas, G.V. Unit Operations in Food Engineering, (CRC Press, 2003)

FT 513 Engineering Properties of Biological Materials 2-0-1

Physical characteristics of different seeds and grain and other food products- shape and size - description of shape and size - volume and density, porosity, surface area.

Rheology: ASTM standard, terms - physical states of materials - classical ideal material - rheological models and equations - visco elasticity - creep stress relaxation - Non Newtonian fluid and viscometry - rheological properties - force - deformation, stress - strain, elastic - plastic behaviour.

Contact stresses between bodies: Hertz problems - firmness and hardness - mechanical damage - impact damage and dead load damage - vibration damage - friction - effect of load, sliding velocity, temperature, water film and surface roughness - friction in agricultural materials - rolling resistance - angle of internal friction, angle of repose - flow of bulk granular materials - aero dynamics of agricultural materials and food products - drag coefficients - terminal velocity.

Thermal properties: specific heat - thermal conductivity thermal diffusivity - methods of determination - steady state and transient heat flow.

Electrical properties: dielectric loss factor, loss tangent, A.C. Conductivity and dielectric constant - method of determination - energy absorption from high-frequency electric field. Electro-magnetic field effects.

Textbooks: 1. Rao, M. A., Rizvi, S. S. H. and Datta. A. K. Engineering Properties of Foods, (CRC Press, 2005) 2. Sahin S. and Sumnu, S. G. Physical Properties of Foods, (CRC Press, 2006) 3. Mohesenin, N. N. Thermal Properties of Foods and Agricultural Materials, (Gordon and Breach Science

Publishers, 1980) 4. Mohesenin, N. N. Physical Properties of Plant and Animal Materials, (Gordon and Breach Science Publishers,

1980)

References: 5. Peleg, M. and Bagelay, E. B. Physical Properties of Foods, (AVI publishing Co., 1983) 6. Jowitt, R., Escher, F., Hallstrom, B., Meffert, H. F., Walter, T., Spices, E. C. and Vox, G. Physical

Properties of Foods, (Applied Science Publishers, 1983)

SEMESTER-II

FT 515 Simulation & Modeling 2-1-0

Introduction to modelling, a systematic approach to model building, classification of models. Conservation principles, thermodynamic principles of process systems. Development of steady state and dynamic lumped and distributed parameter models based on first principles. Analysis of ill-conditioned systems. Development of grey box models. Empirical model building. Statistical model calibration and validation. Population balance models. Examples. Solution strategies for lumped parameter models. Stiff differential equations. Solution methods for initial value and boundary value problems. Euler’s method. R-K method, shooting method, finite difference methods. Solving the problems using MATLAB/SCILAB. Solution strategies for distributed parameter models. Solving parabolic, elliptic and hyperbolic partial differential equations. Finite element and finite volume methods.

Review of heat, mass and momentum transfer operations, Modelling of exchangers, Evaporators, Absorption columns, Extractors, Distillation columns, Membrance processes. Rate equations, linear and non-linear regression analysis, Design of experiments, Factorial, Central, fractional design, Evolutionary operation techniques, Case studies.

Laboratory Experiments: Modelling of heat exchangers, evaporators, absorption column and other food processing equipments, experimental design.

Textbooks:

1. Ross, S. M. Simulation, (Elsevier, 2006) 2. Hangos, K. M. and Cameron, I. T. Process Modelling and Model Analysis, (Academic

Press, 2001) 3. Luyben, W. L. Process Modelling, Simulation and Control for Chemical Engineers,

(McGraw Hill, 1990) 4. Ramirez, W. F. Computational Methods for Process Simulation, (Butterworths, 1997)

References:

1. Davis, M. E. Numerical Methods and Modelling for Chemical Engineers, (John Wiley & Sons, 1984)

2. Rao, S.S. Applied Numerical Methods for Engineers and Scientists, (Prentice Hall, 2001) 3. Lubeyn, W. L. Process Modelling, Simulation and Control Engineering, (McGraw Hill,

1990) 4. Klu, H. Simulation of dynamic systems with MATLAB and Simulink, (CRC Press, 2007)

FT516 Emerging Trends in Food Processing 3-0-0

High Pressure Processing: Principles of high pressure processing, use of high pressure to improve food safety and stability. Effects of high pressure on food quality: Pressure effects on microorganisms, enzyme, texture and nutrients of food. Modelling HP processes. Other applications of high pressure processing.

Pulsed electric fields processing: Historical background, PEF treatment systems, main processing parameters. Mechanisms of action: mechanisms of microbial and enzyme inactivation. PEF for processing of liquid foods and beverages, PEF Processing for solid foods. Food safety aspects of pulsed electric fields. Pulsed electric field and high pressure processing.

Osmotic dehydration: mechanism of osmotic dehydration, effect of process parameters on mass transfer, determination of moisture and solid diffusion coefficient, application of osmotic dehydration.

Athermal membrane concentration of liquid foods and colours: osmotic membrane distillation, direct osmosis, membrane modules, Applications of membrane concentration.

Processing by radio frequency electrice fields: radio frequency electric fields equipments, RFEF non-thermal inactivation of yeasts, bacteria and spores, electrical costs.

Ultrasound processing: fundamentals of ultrasound, ultrasound as a food preservation and processing aid, effects of ultrasound on food properties.

Alternate thermal processing: Microwave heating: dielectric properties of foods, heat and mass transfer in microwave processing, application of microwave processing for foods;

Radiofrequency processing: dielectric heating, material properties, radio-frequency heating and drying applications; Ohmic heating: Fundamentals of ohmic heating, electrical conductivity, modeling, treatment of products.

Hybrid drying technologies: combined microwave vacuum drying, combining microwave vacuum drying with other processes, equipment for microwave vacuum drying, product quality degradation during dehydration.

Textbooks:

1. Sun, D. Emerging Technologies for Food Processing, (Academic Press, 2005)

2. Barbosa-Canovas, G. V., Tapia, M. S. and Cano, M. P. Novel Food Processing Technologies, (CRC Press, 2004)

References:

1. Ohlsson, T. and Bengtsson, N. Minimal Processing technologies in the food industry, (Woodhead Publishing Limited, 2002)

FT517 Food Plant Design & Layout 3-0-0

Introduction to plant design - special features of food processing industry - plant location - location factors - site selection - location theory and models - layout - objectives - classical and practical layout – preparation of layout - fruit juice processing plant, reduction unit, evaporation plant, drying plant, bake ovens and frying plant, thermal processing plant, refrigeration and air conditioning plant, packaging plant – ancillary equipments - building materials – water supply and drainage - illumination – ventilation - estimation of services - peak and critical load – electrical installations – installation, operation and maintenance for food processing industry.

Practice:

Practical Preparation of project report and plat layout for milk chilling centre, fruit processing plant, multi product dairy plant, food processing industry, bakery unit, egg powder unit , fish processing industry – preparation of water supply and drainage plan – planning electrical installation - visit to food processing plant.

Textbooks:

1. Ahmad, T. Dairy Plant Engineering and Management, (Kitab Mahal, 2009)

2. Sheth, V. S. Facilities planning and materials handling; method and requirements, (Mercel Dekker, 1995)

3. Gomez, A. L. and Barbosa G. V. Food Plant Design, (CRC Press, 2003)

References:

1. Biegler, L., Grossmann, I. E. and Westeberg, A. W. Systematic Methods of Chemical Engineering and Process Designs,(Prentice Hall of India, 1997)

2. Turton, R., Bailie, R. C. and Whiting, W. B. Analysis, Synthesis and Design of Chemical Processes,(Prentice Hall of India, 2008)

FT 518 Food Product Development 2-0-1 Innovation and product development concept. Generation of ideas. Desk Research. Screening/ appraisal of initial ideas. Detailed study of product, process and market, Planning and developmental activities and evaluating them. Development of prototype product and its testing for acceptance. Development of process and planning for production trials. Planning the test market. Actual production trials and test marketing. Evaluation of test results. Launching of the product. Advertising and marketing plans. Suggestions for improving success.

Introduction to Consumer Survey, market Survey, Development of New Product by Using Statistical Software like Design Matrix, Full Factorial Design, RSM, SPSS, One way ANOVA and Two way ANOVA etc

Textbooks:

1. Hu, R. Food Product Design A Computer-Aided Statistical Approach, (Technomic Publishers, 2005)

2. Moskowitz, H. R., Saguy, S. and Straus, T. An Integrated Approach to New Food Product Development, (CRC Press, 2006)

References:

1. Moskowitz, H. R., Porretta, S. and Silcher, M. Concept Research in Food Product Design And Development, (Blackwell Publishing Ltd, 2006)

ELECTIVES

FT 521 Bakery and Confectionary Technology 2-0-1

Current status, growth rate, and economic importance of Bakery and Confectionary Industry in India. Product types, nutritional and safety of products, pertinent standards & regulations.

Bakery Products: Ingredients & processes for breads, biscuits, cookies & crackers, cakes & pastries; doughnuts; rusks; other baked products. Equipments used, product quality characteristics, faults and corrective measures for above bakery products. Defining and assessing quality of ingredients & products.

Confectionary Products: Hard-boiled candies, toffees, fruit drops, chocolates and other confections:- ingredients, equipments & processes, product quality parameters, faults and corrective measures. Production & quality of chewing and bubble gums, cocoa products, breakfast cereals, macaroni products, sprouted grains.

Textbooks:

1. Matz, S. A. Bakery Technology and Engineering, (CBS Publications, 2003)

2. Matz, S. A. Cereals as Food and Feed, (CBS Publications, 2001)

3. Pyler, E. J. Baking Science and Technology, (Sosland Publishing Company, 2009)

References:

1. Beckette, T. Industrial Chocolate Manufacture, (Wiley-Blackwell, 2005)

2. Faubion, F. Dough rheology and baked product texture, (CBS Publications, 1997)

3. Minifie, B. W. Chocolate, Cocoa and Confectionery, (CBS Publications, 1997)

FT 522 Oils and Fats Technology 2-0-1

Sources; chemical composition; physical and chemical characteristics; functional and nutritional importance of dietary oils and fats. Post-harvest handling storage and processing of oilseeds for directs use and consumption.

Extraction of oil by mechanical expelling and solvent extraction and obtaining deoiled cakes suitable for edible purposes. Processing of other plant sources of edible oils and fats like coconut, cottonseed, rice bran, maize germ, etc.

Refining: Clarification, degumming, neutralization (alkali refining), bleaching, deodorization techniques / processes. Blending of oils.

Processing of refined oils: Hydrogenation, fractionation, winterzation, inter-esterification etc. for obtaining tailor-made fats and oils.

Production of butter oil, lard, tallow, Margarine, Cocoa butter equivalents, shortenings, low fat spreads, peanut butter etc. Speciality fats and designer lipids for nutrition and dietetics, especially by biotechnology. Textbooks:

1. Hamm, W. and Hamilton, R. J. Edible oil Processing, (CRC Press, 2000)

2. Lawson, H. Food oils and fats: technology, utilization, and nutrition, (Chapman & Hall, 1994)

3. Rajah, K. K. Fats in Food Technology, (Sheffield Academic Press, 2002)

References:

1. Bachmann, J. Oilseed Processing for Small Scale Producers, (ATTRA Publication, 2004)

FT 523 Processing Technology of Meat, Poultry and Fish 3-0-0

World production of fish, meat and poultry, consumption pattern and nutritive value; introduction to meat, fish and poultry industry; characteristics and structure of fish, meat and poultry muscle. Meat: Animal production, feeds and raising of animals; abattoir design. Ante-mortem examination of meat animals, scientific techniques of stunning and slaughtering; carcass evaluation; muscle contraction, water holding capacity, post mortem changes, meat colour, meat tenderizer; processing of meat and meat products: freezing, cooking, drying, curing, smoking; composition of smoke, carcinogenic contents, additives used; manufacture of sausages, comminuted meat products: ham, bacon, meat analogues; effect of processing on nutritive value; hygiene in meat processing, spoilage of meat, contaminants and naturally occurring toxicants; packaging of meat and meat products; by product utilization; waste from meat industry.

Poultry: Pre-slaughter care and consideration; Operations in preparation of dressed poultry, its storage and marketing, processing of poultry. Egg: structure, composition, nutritive value, egg products, dehydrated egg powder. Effect of processing on nutritive value; additives used in poultry products; by product utilization; waste from poultry industry.

Fish: Effect of method of catching and handling on the quality of fish; handling fish from catching to transportation; post mortem changes, rigor mortis, autolytic changes, bacteriological changes, rancidity, physical changes; preservation of fish by different methods: chilling, freezing, modified atmosphere packaging, canning, curing, marinate; changes in fish proteins on storage; manufacture of fish protein concentrate, fish sauce, fermented fish: traditional products of the North East; packaging of fish; hygiene in fish processing spoilage of fish; effect of processing on nutritive value; contaminants and naturally occurring toxicants in fish; by product utilization; waste from fish industry.

Textbooks:

1. Mead, G. C. Poultry Meat Processing and Quality, (Woodhead Publishing, 2004) 2. Scanes, C. G., Brant, G. and Esminger, M. E. Poultry Science, (Prentice Hall, 2004) 3. Martin, R., Collete, R. and Slavin, J. Fish Inspection, Quality Control and HACCP,

(Technomic Publishing Co., 1997)

4. Hui, Y. H., Nip, W. K., Rogers, R. W. and Young, O. A. Meat Science and Applications, (Marcel Dekker, 2001)

5. Varnam, A. H. and Sutherland, J. P. Meat Products: Technology, Chemistry and Microbiology, (Chapman Hall, 1995)

References:

1. Nollet, L. M. L. and Tolbra, F. Advanced Technologies of Meat Processing, (CRC Press, 2006)

2. Kinsman, D. M., Kotula, A. W. and Breidenstein, B. C. Muscle Foods: Meat, Poultry and Seafood Technology, (Chapman & Hall, 1994)

3. Sen, D. P. Advances in Fish Processing Technology, (Allied Publishers Pvt. Ltd., 2005)

FT 524 Novel Separation Techniques 3-0-0

Introduction: Separation process in chemical and Biochemical industries, Categorization of separation process, equilibrium and rate governed processes. Introduction to various new separation techniques e.g. Membrane separation, Ion-exchange foam separation, supercritical extraction, liquid membrane, PSA & Freeze drying.

Membrane based separation technique (MBSTs): Historical background, physical and chemical properties of membranes, Techniques of membrane preparation, membrane characterization, various types of membranes and modules.

Osmosis and osmotic pressure. Working principle, operation and design of reverse osmosis, ultrafiltration, microfiltration, electrodialysis and pervaporation. Gaseous separation by membrances.

Ion Exchange: History, basic principle and mechanism of separation, Ion exchange resins, regeneration and exchange capacity. Exchange equilibrium, affinity, selectivity and kinetics of ion exchange. Design of ion exchange systems and their uses in removal of ionic impurities from effluents.

Introduction to foam separation, micellar separation, supercritical fluid extraction, liquid membrane permeation and chromatographic separation.

Textbooks:

1. King, C. J. Separation Processes, (Tata McGraw-Hill, 1980) 2. Sourirajan, S. and Matsura, T. Reverse Osmosis and Ultra-filtration – Process Principles,

(NRC Publication, 1985) 3. Porter, M. C. Handbook of Industrial Membrane Technology, (Noyes Publication, 1990)

References:

1. Henry, J. D. and Li, N. N. New Separation Techniques, (AICHE, 1975) 2. Hatton, T. A., Scamehorn, J. F. and Harvell, J. H. Surfactant Based Separation Processes,

(Marcel Dekker Inc., 1989)

FT525 Bioprocess Engineering 3 - 0 - 0

Basic concepts of bioprocess: Historical development of bioprocess technology, an overview of traditional and modern applications of biotech process, role of bioprocess in biotech industry, Outline of integrated bioprocess and various (upstream and downstream)unit operations involved in

bioprocess , generalized process flow sheets. Kinetics of microbial growth and product formation. Phases of cell growth in batch cultures, Simple unstructured kinetic models for microbial growth, Monod model, Growth of filamentous organisms. Growth associated (primary) and non-growth associated (secondary) product formation kinetics

Fermentation process: Basic design and construction of fermentor and ancillaries, main parameters to be monitored and controlled in fermentation processes. Overview of aerobic and anaerobic fermentation processes and their application in biotech industry, Solid substrate and submerged fermentation and its application. Fermenter types; Modeling of batch and continuous Fermenter.

Down stream processing operations; Solid- Liquid and Liquid- Liquid Separation processes, Extraction, Micro Filtration membrane filtration and centrifugal separation techniques, Chromatographic techniques for separation, drying of products; Bio process control and control instrumentation.

Industrial production of Important products; Production of pectic Enzymes-sub merged fermentation and semisolid fermentation Techniques: Industrial production of Glucose transforming enzymes; Organisms involved, production, purification and immobilization of (a) Glucose isomerase and (b) Glucose Oxidase. Industrial scale production of Bakers’ yeast and Brewer’s yeast; Microbial oil production and Bio pesticides.

Biosensors; Definitions, immobilization and membranes, transducer combinations; Biosensor development and diversification, Conducto-metric biosensors, Direct Electron transfer biosensors and Optic biosensors, Practical forms of Biosensors, specific applications of biosensors.

Textbooks: 1. Doran, P. Bioprocess Engineering Principles, (Academic press, 1995) 2. Bailey, J. E. and Ollis, D. F. Biochemical Engineering Fundamentals, (Mc Graw Hill, 1986) 3. Shuler, M. L. and Kargi, F. Bioprocess Engineering- Basic Concepts, (Prentice Hall, 2002)

References: 1. Stanbury, P. F., Hall, S. and Whitaker, A. Principles of Fermentation Technology, (Aditya Books

Pvt. Ltd., 1997) 2. Patel, A. H. Industrial Microbiology, (McMillan India Ltd., 1985) 3. Prescott, S. C and Dunn, C. G. Industrial microbiology, (Agrobios, 2007)

FT526 Fermentation and Process Control 3 - 0 - 0

Improvement of industrial microorganisms; industrial production of alcoholic beverages, vinegar and other chemicals, antibiotics (penicillin, tetracycline), amino acid and food products (single cell protein); use of immobilized cell systems for the production of industrially important chemicals; methods of food preservation – processing of cheese, curd and dairy products, non conventional food; aerobic and anaerobic fermentation, waste water treatment, biogas production; fundamentals of biochemical engineering - analysis of batch, fed-batch and continuous bio-reactions, mass and energy balances in biological processes, yield concept and maintenance of energy; bioreactors- elementary concepts in reactor engineering, scale up concepts; instrumentation for fermentation plant, reactor designs, stability of microbial reactors and specialized bioreactors ( pulsed, fluidized, photo bioreactor etc.); downstream processing and product recovery; procedures for the isolation of fermentation product (bioprocess engineering) and downstream processing; process control- modeling of bioprocesses, computer application in fermentation technology, biosensors and their use.

Laboratory Experiments: Effect of temperature on activity of fermenting organisms; analysis and production of ethanol by yeast; effect of fermented products; preservation of fermented products.

Textbooks: 1. Bailey, J. E. and Ollis, D. F. Biochemical Engineering Fundamentals, (Mc Graw Hill, 1986) 2. Stanbury, P. F., Hall, S. and Whitaker, A. Principles of Fermentation Technology, (Aditya Books

Pvt. Ltd., 1997) References:

1. Patel, A. H. Industrial Microbiology, (McMillan India Ltd., 1985) 2. Prescott, S. C and Dunn, C. G. Industrial microbiology, (Agrobios, 2007)

FT527 Food Biotechnology 2 - 0 -1

Scope of biotechnology in improvement of food quality; genetic engineering and food quality, improvement of nutritional value of food; seed storage proteins, genetic modification of traits of interest to consumers and processors; improvement of fatty acids in plants; starch branching genes and their use in molecular cloning; molecular characterization of food components – dynamics of cell wall biosynthesis during fruit ripening; regulation of ethylene biosynthesis and its regulation for food quality; regulation and functions of polygalacturonase in tomato; role of repartitioning agents in quality meat production; interaction and contractile proteins; bioprocesses of meats, fish, vegetables and fruits; genetic modification of enzymes used in food processing; production of food additives and processing enzymes by recombinant DNA technology; bioconversion and secondary metabolite production; food quality evaluation; use of RFLP and other molecular techniques for food quality improvement; nonisotopic hybridization systems in the detection of food borne bacteria; society and food quality: profitability, consumer concerns, demographic and social changes; sensory quality; products safety and nutrition; food quality and human health; regulatory considerations on food quality. Laboratory Experiments: Broth culture microbes associated with good quality, isolation and purification of their genomic DNA; molecular characterization of microbial types with RFLP and RAPD techniques.

Textbooks:

1. Tripathy, S. N. Food Biotechnology, (Dominant Publishers and Distributors, 2006)

2. Patel, A. H. Industrial Microbiology, (McMillan India Ltd., 1985)

References:

1. Beuchat, L. R. Food and Beverage Mycology, (Springer, 1987)

2. Fields, M. L., Fundamentals of Food Microbiology, (Avi Pub Co., 1979)

3. Jay, J. M. Modern Food Microbiology, (Chapman and Hall, 2006)

FT 528 Industrial Microbiology and Enzyme Technology 3-0-0 Introduction, Classification of Microbial products. Microbial Processes for Production of organic acids, solvents, antibiotics, enzymes, polysaccharides, lipids, pigments and aroma.

Equipments and Accessories for industrial processes.

Stability of Enzymes. Enzymes stabilization by selection and genetic Engineering, protein engineering.

Reaction Environment rebuilding, Chemical modification, intra-molecular cross linking, immobilization.

Application of enzymes in industry, analytical purpose and medical therapy

Textbooks: 1. Prescott, S. C and Dunn, C. G. Industrial microbiology, (Agrobios, 2007)

2. Casida, L. E. Industrial microbiology, (New Age International, 2010)

References:

1. Palmer, T. and Bonner, P. L. Enzymes: Biochemistry. Biotechnology and Clinical Chemistry, (Horwood Publishing Limited, 2007)

FT 529 Fermented and Non-Fermented Beverages 3-0-0

Introduction and ingredients: Scope and status of beverages in North East region and in India. Definition of beverage, study of ingredient like sweeteners, emulsifier, colouring agent, flavoring agent, stabilizer.

Technology for non-alcoholic beverages: Raw materials quality and handling. Equipment and machinery for carbonated beverages, water treatment, syrup preparation, containers and closures, handling of empty containers and cleaning, carbonation, filling, inspection and quality control.

Technology for non-carbonated beverages: Raw materials quality and handling. Technology, specification, equipment and machinery for instant tea and coffee, fruit juice based beverages, milk and whey based beverages.

Technology for alcoholic beverages: Raw materials quality and handling. Technology, equipment and machinery for Wine, Beer, Whiskey, Brandy, and Rum. Cereal Fermentation.

Packaging and storage of different beverages. Sanitation in beverage industry. Waste utilization of beverage industries.

Textbooks: 1. Prescott, S. C and Dunn, C. G. Industrial microbiology, (Agrobios, 2007)

2. Boulton, C. and Quain, D. Brewing, Yeast and Fermentation, (Blackwell Science Ltd, 2001)

References:

1. Fix, G. J. Principles of Brewing Science, (Brewers Publications, 1999)

2. Stanbury, P. F., Hall, S. and Whitaker, A. Principles of Fermentation Technology, (Aditya Books Pvt. Ltd., 1997)

FT 530 Food Process Design and Analysis 3-0-0

Principles of Process Design: Food science concepts such as: principles of conventional processes, minimal processing, non-thermal processing, chemical kinetics, food microbiology and food safety. Food engineering concepts such as identification of unit operations, flow sheet preparation, material and energy balances, mechanical processes, and safety and hygiene. Principles of spreadsheet aided process design.

Identification: Identification of design, operating and performance parameters in mechanical, thermal and mass transfer operations carried out in food processing

Mathematical Modeling: Developing mathematical relationship between the independent and dependent variables affecting the food processing operations by using physical and chemical principles governing the processes for, particulate size reduction, homogenization, centrifugation, packaging, mixing, conveying, extrusion, storage, heating, cooling, freezing, puffing, frying, distillation, extraction, concentration and drying.

Empirical Modeling: Factorial, fractional-factorial and rotatable central composite experimental design; Developing empirical equations using experimental data. Examples of usage of soft computing tools such as ANN, GA, fuzzy logic etc., in developing predictive models, optimization of processing parameters, and modeling of sensory evaluation.

Textbooks:

1. Law, A. M. Simulation Modeling and Analysis, (McGraw Hill, 2007) 2. Das, H. Food Processing Operations Analysis, (Asian Books publication, 2005) 3. Luyben, W. L. Process Modelling, Simulation and Control for Chemical Engineers,

(McGraw Hill, 1990)

References: 1. Maroulis, Z. B. and Saravacos, G. D. Food Process Design, (Marcel Dekker, 2003) 2. Tijskens, L. M. M., Hertog, M. and Nicolai, B. M. Food Process Modelling, (CRC Press,

2001)

FT 531 Food Process Automation 3-0-0

Introduction: Food quality, automated evaluation of food quality, food quality quantization and process control, typical problems in food quality evaluation eg., beef quality evaluation; food odor measurement, continuous snack food frying quality.

Data acquisition: Sampling elaboration with examples, concepts and systems for data acquisition such as: ultrasonic signal acquisition for beef grading, electronic nose data acquisition for food odor measurement, snack food frying data acquisition for quality process control, Image acquisition: elaboration with examples.

Data analysis: Data preprocessing, Static data analysis, Dynamic data analysis, Image processing: Image segmentation, Image feature extraction etc.

Modeling : Modeling strategies: Theoretical and empirical modeling, Static and dynamic modeling, Linear statistical modeling, ANN modeling etc.

Prediction: Prediction and classification, Sample classification for beef grading, examples such as, based on linear statistical and ANN models, Electronic nose data classification for food odor pattern recognition, Snack food classification for eating quality evaluation based on linear statistical and ANN models, One-step-ahead prediction

Control: Process control, Internal model control, Predictive control, Neuro-fuzzy PDC for snack food frying process, Systems integration: Food quality quantization systems integration, Food quality process control systems integration, Food quality quantization and process control systems development

Textbooks: 1. Doeblin, E. O. and Manik, D. N. Measurement Systems: Applications and Design, (Tata McGraw

Hill, 2003) 2. Kuo, B. C. Automatic Control Systems, (Prentice Hall, 2002)

References: 1. Huang, Y., Whittaker, D., and Lacey, R. E. Automation for food engineering: food quality

quantization and process control, (CRC Press, 2001) 2. Bhuyan, M. Measurement and control in food processing, (CRC Press, 2006) 3. Zude, M. Optical Monitoring of Fresh and Processed Agricultural Crops, (CRC Press, 2009)

FT 532 Numerical Methods in Food Processing 3-0-0

Introduction to finite differences, difference formulae, fundamental theorem of difference calculus, the difference table, to express value of the function in terms of leading term and the leading differences of a difference table, the operator E, properties to two operators E&D, relation between operator E of finite differences and differential coefficient D of differential calculus, one or more missing terms, factorial notation, to show that x (-n) = 1/ [(x+n)n], generalized factorial notations, methods of representing any given polynomial in factorial notation.

Introduction to interpolation, interpolation with equal intervals, different interpolation methods (Newton-Gregory forward and backward difference formulae), interpolation with unequal intervals, divided differences and table, Newton’s divided difference formula, relation between divided differences and ordinary differences, Lagrange’s interpolation formula for unequal intervals, Hermite’s interpolation formulae, central difference interpolation formulae (Gauss, Stirling, Bessel formulae), piecewise and spline interpolation, (cubic splines) least squares approximations.

Numerical differentiation based on interpolation, numerical integration, a general quadrature formula for equidistant ordinates, the trapezoidal rule, Simpson’s 1/3rd and 3/8th Rules, Weddles Rule, Method of undetermined coefficients, extrapolation method) Romberg integration.

Numerical solution of ordinary differential equations of first order by Euler’s and Runge-Kutta’s method.

Solution to Algebraic and transcendental equations by Regula-Falsi method, iteration method, Newton-Raphson method, simultaneous linear Algebraic equations by Gauss-Jordan method, Crout’s method, factorization method, Gauss-Seidel iterative method, determination of eigen values.

Textbooks:

1. Jain, M. K., Iyengar, S. R. K. and Jain, R. K. Numerical Methods for Scientific and Engineering Computation, (New Age International, 2007)

2. Sastry, S. S. Introductory Methods of Numerical Analysis, (Prentice Hall of India, 2007)

References:

1. Atkinson, K. Elementary Numerical Analysis, (Wiley, 2006)

2. Grewal, B. S. Numerical Methods in Engineering and Science, (Khanna Publishers, 2005)

3. Rao, K. S. Numerical Methods for Scientists and Engineers, (Prentice Hall of India, 2007)

FT 533 Energy Conservation in Food Processing 3-0-0 Fundamentals of Engineering Analysis and Management: Fundamentals of Heat Transfer, Fluid Mechanics, and Thermodynamics in Food Processing, Fundamentals of Energy Auditing, Sustainability in the Food Industry

Energy Conservation Technologies Applied to Food Processing Facilities: Energy Conservation in Steam Generation and Consumption System, in Compressed Air System, in Power and Electrical Systems, in Heat

Exchangers, Waste-Heat Recovery and Thermal Energy Storage in Food Processing Facilities, novel Thermodynamic Cycles Applied to the Food Industry for Improved Energy Efficiency

Energy Saving Opportunities in Existing Food Processing Facilities: Energy Consumption pattern, Energy Conservation in Grains and Oilseeds Milling Facilities, in Sugar and Confectionary Processing Facilities, in Fruit and Vegetable Processing Facilities, in Dairy Processing Facilities,in Meat Processing Facilities, in Bakery Processing Facilities

Energy Conservation in Emerging Food Processing Systems: Membrane Processing of Foods, Energy Efficiency and Conservation in Food Irradiation,in Pulsed Electric Fields Treatment, in High-Pressure Food Processing, in Microwave Heating, in Supercritical Fluid Processing

Conversion of Food Processing Wastes into Energy: Food Processing Wastes and Utilizations, Anaerobic Digestion of Food Processing Wastes, Fermentation of Food Processing Wastes into Transportation Alcohols, Bio-diesel Production from Waste Oils and Fats, Thermo-chemical Conversion of Food Processing Wastes for Energy Utilization

Textbooks:

1. Wang, L. Energy Efficiency and Management in Food Processing Facilities, (CRC Press, 2009)

2. Singh, R. P. Energy in Food Processing, (Elsevier Publishing Co., 1986)

References:

1. Mattsson, B. and Sonesson, U. Environmentally Friendly Food Processing, (CRC Press, 2003)

FT534 Drying and Dehydration 2 - 0 – 1

Principles of drying- fundamentals of air-water mixtures- psychrometric chart- Heat and mass transfer in ideal dryers- with and without recirculation. Theories of drying- constant and falling rate period, diffusion theory, capillary theory. Evaporation-condensation theory, Luikov, Philip and De Vries theory. Water content in foods and its determination,Theoretical and empirical models for determining water activity.

Contact Drying: Fundamentals of contact drying, mass and heat balances in drying, batch and continuous drying. Vacuum dryers, plate dryers, thin film dryers, drum dryers, tunnel dryers, cabinet dryers, etc.

Freeze drying: Fundamentals of freeze drying- Freezing and drying steps- Combined heat and mass transfer (only theory)- Structural changes and volatile retention during freeze drying- Freeze dehydration related processed: prefreezing, preconcentration, condensation, defrosting- Industrial freeze driers- Atmospheric freeze drying- Applications in food industry.

Spray drying of Foods: Fundamentals- Nozzles, Rotary atomizers and two fluid feeds- Interaction of droplets with air- Drying of droplets with soluble and insoluble solids- Microstructure of spray dried products- Reconstitution- Foam spray drying- Applications in the Food industry.

Fluidized bed drying: basics of fluidization, construction of fluidized bed dryer. Types of fluidized bed dryer: batch, plug-flow, multi stage, vibro, internally heated and mechanically agitated fluidized bed dryers.

Other types of drying: Osmotic dehydration: Principles and applications. Pneumatic drying, Extrusion cooking: single and twin screw extruders, Dielectric drying, microwave drying.

Laboratory Experiment: Determination of drying characteristics of different food materials in different types of dryers. Visit to different food processing plants.

Textbooks:

1. Ratti, C., Sun, D. Advances in Food Dehydration, (CRC Press, 2008)

2. Barbosa – Canovas, V. G. and Vega-Mercado H. Dehydration of Foods, (Springer, 1996)

References:

1. Christopher, G. J. Industrial Drying of Foods, (Springer, 1997)

2. Mujumdar, A. S. Handbook of Industrial Drying, (Mercel-Dekker, 2006)

FT 535 Specialty Foods: Nutraceuticals and Functional Foods 3-0-0

Scope, importance and renewed emphasis on specicality foods, health foods, functional foods. Nutraceuticals, infant and baby foods, adolescent/ teen age foods, foods for pregnant ladies and nursing mothers, geriatric foods.

Food recommended and restricted in metabolic disorders and disturbances, gastrointestinal disorders; fever and infection; liver, gall, bladder and pancreatic disturbances; blood, circulatory and cardiac diseases; urinary and musculoskeletal diseases; allergies.

Nutritional deficiencies and its correction trough fortification and supplementation of foods. Beneficial effect of spices, honey, spirulina etc.

Health benefits/ mode of action of PUFA/ gamma linolenic acids, antioxidants, dietary fiber, oligosaccharides, sugar alcohols, peptides and proteins, glycosides, alcohols, iso-prenoides and vitamins, choline, LAB, phenolics, flavonols, minerals and other miner food constitutes as reported in literature.

Transgenic plant foods with health claims. Prebiotics and Probiotics.

Textbooks:

1. Burton, B. T. Human nutrition: A textbook of nutrition in health and disease, (Mc Graw Hill, 2002)

2. Joshi, S. A. Nutrition and Dietetics, (Tata Mc Graw Hill Co. Ltd., 2003)

References:

1. Shrilakshmi, B. Dietetics, (New Age International (P) Ltd., 2005)

2. Bender, A. E. Nutrition and Dietetic Foods, (Chem. Pub. Co., 2004)

3. Howe, P. S. Basic Nutrition in Health and Disease, (Saunders (W.B.) Co Ltd, 2003)

FT 536 Food Plant Hygiene and Sanitation 3-0-0

General principle of food hygiene, Hygiene in rural and urban areas in relation to food preparation, personal hygiene and food handling habits. Place of sanitation in food plants. Sanitary aspects of building and equipment: Plant layout and design, Comparative studies on sanitary fabrication of different types of processing equipments.

Safe and effective insect and pest control: Extraneous materials in foods, Principles of Insects and pets control. Physical and chemical control. Effective control of micro-organisms: microorganisms important in food sanitation, micro-organisms as indicator of sanitary quality. Physical and chemical methods.

Sanitary aspects of water supply: Source of water, quality of water, water supply and its uses in food industries. Purification and disinfection of water preventing contamination of potable water supply.

Effective detergency and cleaning practices: Importance of cleaning technology, physical and chemical factors in cleaning, classification and formulation of detergents and sanitizers, cleaning practices.

Sanitary aspects of waste disposal. Establishing and maintaining sanitary practices in food plants, role of sanitation, general sanitary consideration and sanitary evaluation of food plants.

Textbooks:

1. Roday, S. Food Hygiene and Sanitation, (Tata McGraw Hill, 1998)

2. Marriott, N. G. Principles of Food Sanitation, (Springer, 2006)

3. Mclauchlin, J. and Little, C. Hobb’s Food Poisoning and Food Hygiene, (A Hodder Arnold Publication, 2007)

References:

1. Weiser, H. H., Mountney, J. and Gourd, W. W. Practical Food Microbiology & Technology, (AVI Publishing House, 1971)

2. Troller, J. Sanitation in Food Processing, (Academic Press, 1993)

FT 537 Waste Management and by product utilization in food industries 3-0-0 Basic considerations: Standards for emission or discharge of environmental pollutants from food processing Industries as per the updated provision of Environment (Protection) Act, 1986. Elements of importance in the efficient management of food processing wastes.

Characterization and utilization of by-products from Cereal Pulses, Oilseeds, Fruits and vegetables, Plantation products, Fermented foods, Milk, Fish, Meat, Egg and poultry processing industries.

Characterization of food Industry effluents, Physical an chemical parameters, Oxygen demands and their interrelationships, Residues (solids), Fats, Oils and grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of food industry effluent, Screening, Sedimentation Floatation as pre - and primary reactants.

Biological oxidations: Objects, Organisms, Reactions, Oxygen requirements, Aeration devices Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological contracters and their Variations and advanced modifications.

Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: activated carbon adsorption, Ion-exchange electro-dialysis and magnetic separation. Chemical oxidations and treatment Coagulation and flocculation. Disinfection. Handling disposal of sludge.

Textbooks:

1. Arvanitoyannis, I. S. Waste Management for the food industries, (Academic Press, 2008)

2. Zall, R. R. Managing food industry waste: common sense methods for food processors, (BlackWell Publishing Asia, 2004)

3. Shuller, K. Bioprocess Engineering- Basic Concepts, (Prentice Hall of India, 2002)

References:

1. Waldron, K. Handbook of Waste Management and Co-product Recovery in Food Processing, (Woodhead Publishing, 2007)

2. Mattsson, B. and Sonesson, U. Environmentally Friendly Food Processing, (CRC Press, 2003)

FT 538 Industrial Safety and Hazards 3-0-0 Industrial safety, Industrial hygiene and safety aspects related to toxicity, noise, pressure, temperature, vibrations, radiation etc. Explosions including dust , vapor, cloud and mist explosion.

Elements of safety, safety aspects related to site, plant layout, process development and design stages, identification of hazards and its estimation, risk, risk analysis and assessment methods; fault free method, event free method, scope of risk assessment, controlling toxic chemicals and flammable materials. Toxic substances and degree of toxicity, its estimation, their entry routes into human system, their doses and responses, control techniques for toxic substances exposure, use of respirators, ventilation systems.

Prevention of losses, pressure relief, provision for fire fighting, release of hazardous materials from tanks, pipes through holes and cracks , relief systems : types and location of relief’s.

Handling, transportation and storage of flammable liquids, gases, and toxic materials and wastes, regulation and legislation, government role, risk management routines, emergency preparedness, disster planning and management.

Textbooks:

1. Crawl, D. A. and Louver, J. A. Chemical Process Safety Fundamentals with Applications, (Prentice Hall, 2002)

2. Gustin, J. F. Safety Management: A Guide for Facility Managers, (Fairmont Press, 2007)

References:

1. Center for Chemical Process Safety (CCPS). Guidelines for hazard evaluation procedures, (Wiley Inter Science, 2008)

2. Center for Chemical Process Safety (CCPS). Guidelines for Risk Based Process Safety, (Wiley Inter Science, 2007)

FT539 Food Rheology 2 - 0 – 1

Food rheology and structure: stress and strain tensors, viscometric properties, shear stress-shear rate relationships, units in rheological measurements, types of fluid flow behaviour, apparent viscosity, intrinsic viscosity, stress-strain behaviour of solid foods, linear viscoelasticity, phase transitions in foods.

Flow and functional models for rheological properties of fluid foods: Time independent flow behaviour, Apparent viscosity- shear rate relationships of shear- thinning foods, models for time- dependent flow behaviour, role of solids fraction in rheology of dispersions, affect of temperature on viscosity, treatment of rheological data using models.

Tube viscometry : introduction, Rabinowitsch Mooney equation, laminar flow velocity profiles, laminar flow criteria, yield stress evaluation, jet expansion, slit viscometry, glass capillary viscometers, pipeline design calculations, velocity profiles in turbulent flow.

Rotational viscometry : introduction, concentric cylinder viscometry, cone and plate viscometry, parallel plate viscometry, mixer viscometry.

Extensional flow: introduction: uniaxial extension, biaxial extension, flow through a converging die, opposing jets, spinning, tubeless siphon, steady sheer properties from squeezing flow data.

Viscoelasticity : introduction, transient tests for viscoelasticity, oscillatory testing, Deborah number, experimental difficulties in oscillatory testing of food, viscometric and linear viscoelastic functions.

Rheology of food gum and starch dispersions: effect of heating, effect of sugar and protein, rheological behaviour of starch, rheology of starch- gum dispersions.

Rheological behaviour of processed fluid and semisolid foods: fruit juice, milk and milk concentrates, chocolate, mayonnaise, margarine, structural analyses of food dispersions, structural components of yield stress.

Rheological behaviour of food gels: rheological tests to evaluate properties of gel systems, gel point and sol-gel transition by rheological measurements.

Application of rheology to fluid food handling and processing: Velocity profiles in tubes, energy requirements for pumping, pump selection and pipe sizing, power consumption in agitation, heat transfer to fluid foods, and role of rheology in thermal processing of canned foods.

Laboratory Experiment: Measurement of rheological parameters using cone/plate viscometer and capillary tube rheometer, Determine rheological parameters with volumetric flow rate equations, Rebinwitsch- mooney equations.

Texts:

1. Steff, J. F. Rheological Methods in Food Process Engineering, (Freeman Press, 1996)

2. Rao, M. A. Rheology of Fluid and semisolid Foods : Principles and Application, (Springer, 2007)

References:

3. Macosko, C.W. Rheology: Principles, Measurements and Applications, (VCH Publishers, 1994)

FT540 Operation Research 2-1-0

Introduction to operations research: Operations research techniques, simulation models.

Linear programming formulation and graphic solution: Models of mathematical operations research, art of modeling, construction of the LP model, graphical LP solution.

The Simplex method: Standard LP form, basic solution, The Simplex method, the M-method, the two-phase method, degeneracy, alternative optimal solution, unbounded solution, infeasible solution

Sensitivity analysis and dual problem: Definition of the dual problem, the relationship between the optimal primal and dual solution, economic interpretation of duality, the dual Simplex method, primal-dual computations, sensitivity analysis.

Transportation, assignment, and transshipment models: Definition of the transportation model, determination of a starting solution, the transportation algorithm, definition of the assignment problem, the Hungarian method, the transshipment model.

Network models: Network definition, minimal spanning tree algorithm, shortest route problem, shortest route algorithm, maximal flow model, enumeration of cuts, maximal flow algorithm, CPM, PERT.

Queuing systems: Elements of a queuing model, role of exponential distribution, birth and death models, steady state measures of performance, single server models, multiple-server models, machine servicing model, Pollaczek-Khintchine formula, queuing decision models

Textbooks:

1. Gupta, P. K. and Hira, D. S. Operation Research, (S. Chand publishing, 2008)

2. Sharma, S. C. Operation Research: Inventory Control and Queuing Theory, (Discovery Publishing House, 2006)

References:

1. Hillier, F. S. and Lieberman, G. J. Introduction to Operations Research, (McGraw-Hill, 2005)

2. Winston, W. L. Operations Research: Applications and Algorithms, (Duxbury Press, 2003)

FT 201 Food Chemistry 3 - 0 – 1

Water: Physical properties, types of water, water activity and shelf life of food Distribution of water in various foods and moisture determination.

Carbohydrates: Nomenclature and classification, structure and chemical properties of carbohydrates- monosaccharide, disaccharides and polysaccharides (cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, carageenan); changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning

Proteins: Classification, structure and properties of proteins, Proteins from plant and animal sources. Changes in protein during processing, protein determination methods.

Lipids: Classification, structure, physical and chemical properties of fatty acids and fats. Lipids-simple and derived. Different types of fats, uses in food processing, food emulsions, fat replacers. Changes during food processing. Protein lipid interaction, Lipid Carbohydrate interaction, Lipid-Lipid interaction.

Minerals: Classification, minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods

Vitamins: Role of vitamins in food industry, effect of various processing treatments and fortification of foods. Food sources, effects of deficiency

Plant pigments: Their roles in food industry, Bitter substance and tannins. Laboratory Experiments:

1. Preparation of standard solutions for the chemical analysis i.e. HCl, H2SO4, KmnO4, Sodium Thiosulphate and Iodine.

2. Determination of moisture content. 3. Reducing and non reducing sugar 4. Determination of fiber content of different food material. 5. Detection of amino acid, containing aromatic ring, by Xanthoproteic test. 6. Determination of protein by Kjeldal method. 7. Determination of Ash content. 8. Detection of presence of starch by Iodine test. 9. Determination of water activity of different food materials. 10. To distinguish between mono-saccharides and di-saccharides of barfoed test. 11. Determination of minerals: calcium, phosphorous and iron; 12. Estimation of vitamins: ascorbic acid, carotene and thiamine. 13. Estimation of fats & Oils i.e. Free fatty acid, Peroxide value, Saponification value, RM

Number, TBA test, Iodine value, Text books:

1. Meyer, L. H. Food chemistry, (CBS publication, New Delhi, 2002)

2. Damodaran, S., Parkin, K. and Fennema, O. R. Fennema’s Food Chemistry, (CRC Press, 2007)

References:

1. Swaminathan, M. Food Science Chemistry & Experimental Foods, (Bangalore Printing & Language Co., 1995)

FT 202 Basic & Food Microbiology 2 - 0 – 1

Classification, morphology, physiology, growth, nutrition and reproduction, pure culture techniques and maintenance of cultures, control of microorganisms by physical, chemical, antibiotic and other chemotherapeutic agents. Basic Concepts of genetics, mutation and immunology: DNA, Double helix model, RNA, Types of RNA. Mutagen (Chemical and Physical), Types of mutation, Mutagenesis, concepts. Immunity, Antigen, Antibodies/ Immunoglobulin, Antigen-Antibody reactions. Incidence of microorganisms in foods, sources of contamination. Principles underlying spoilage and preservation of foods. Contamination, spoilage and preservation of cereal products, sugar products, fruit and vegetables, meat products, fish and sea foods, egg and poultry products, milk and milk products and other foods, microbiological standards of foods. Food borne infections, food plant sanitation, inspection and control, personnel hygiene. Advanced technologies in food microbiology: rapid method for the detection of food borne pathogens. Beneficial microorganisms and their utilization in food fermentation of bread, malt beverages, wines, vinegar, fermented vegetables, fermented dairy products. Probiotics and prebiotics. Laboratory Experiments:

1. Culture media preparation, sterilization and activities of microorganism; 2. Determination of microbial growth curves based on absorbance. 3. Isolation, plating and characterization of microbes, population, colony count. 4. Gram staining. 5. Antibiotic sensitivity and determination of minimum inhibitory concentration. 6. Isolation and characterization from normal and decayed food items. 7. Effect of environmental factor on growth and development of microbes. 8. Study on food fermentation processes. 9. Isolation and identification of coli forms and vibrio species.

Textbooks:

1. Pelczar Jr., M. J., Chan, E.C.S. and Krieg, N.R. Microbiology, (TMH Book Company, 1993)

2. Jay, J. M. Modern Food Microbiology, (CBS Publishers Delhi, 1993)

References:

1. Frazier, W. C. and Westhoffs, D.C. Food Microbiology, (TMH Book Company, 1993)

FT 205 Food Biochemistry and Nutrition 3-0-1

Biochemistry:

Introduction to biochemistry; usefulness of cells and organisms in biochemical studies; Water: its effect on dissolved bio-molecules; Enzymes: properties, classification, coenzymes and cofactors, enzyme kinetics, regulatory enzymes, isoenzymes, enzyme inhibition and kinetics of enzyme inhibition, enzyme purification; elements of bioenergetics; Metabolism of carbohydrates, glycolysis, TCA cycle, oxidative phosphorylation, biosynthesis of starch; Lipid metabolism, fatty acid oxidation, biosynthesis of fatty acids, phospholipids, cholesterol; Amino acid oxidation, protein biosynthesis; clinical problems associated with excess and deficiency of proteins. Nucleic acids; Hormones; Elements of immunology.

Biochemistry of Foods: Biochemistry of Post harvest changes in plant products, post mortem changes in animal products, etc.

Nutrition:

Introduction to the study of nutrition, characteristics, functions, digestion and assimilation of food, metabolism, food sources of different nutrients, eg, proteins and amino acids, carbohydrates, lipids, minerals, fat-soluble vitamins, water-soluble vitamins-ascorbic acid and vitamin B complex; energy metabolism, special nutrition needs during pregnancy, lactation, infancy, for children, adolescents and aged; nutrition and public health; introduction to therapeutic nutrition, diet in disease conditions: jaundice, coronary heart disease, obesity, anaemia, renal problems, GI tract problems; inborn errors of metabolism, diabetes: neutraceuticals. Laboratory Experiments:

1. Assay of enzymes; 2. Kinetics of any one enzyme and determination of Michaelis –Menten constant; 3. Polyacrylamide gel electrophoresis; 4. Determination of amino acid and protein by spectrophotometric method, biuret and Lowry method; 5. Amino acid analysis by amino acid analyzer; 6. Determination of vitamins A, C, and beta carotene; 7. Chromatographic experiments; 8. Analysis of blood for haemoglobin, protein, sugar and cholesterol; 9. Analysis of urine for urea, creatinine; 10. Body mass index; 11. Determination of protein efficiency ratio.

Textbooks: 1. Voet, D., Voet, J.G. and Pratt, C.W. Fundamentals of Biochemistry, (John Wiley & Sons, 2002)

2. Devlin, T.M. Text Book of Biochemistry, (John Wiley & Sons, 2002) 3. Zubey, G.L., Parson, W.W., Vance, D.E. and Wu, C. Principles of Biochemistry, (Brown Publishers,

1999)

References:

1. Nelson, D.L. and Cox, M.M. Lehninger Principles of Biochemistry, (W.H. Freeman Co., 2005)

2. Berg, J.M., Tymoczko, J.T. and Stryer, L. Biochemistry, (Freeman Publisher, 2005)

FT 206 Principles of Food Processing & Preservation 2-0-1

Definition and scope of Food Science and Technology, historical development of food processing and preservation, general principles of food preservation.

Preservation by low temperatures: Chilling: Considerations relating to storage of foods at chilling temperature, applications and procedures, controlled and modified atmosphere storage of foods. Freezing temperature: Freezing process, slow and fast freezing of foods and its consequences, other occurrences associated with freezing of foods. Technological aspects of pre-freezing, Actual freezing, frozen storage and thawing of foods.

Preservation of foods by high temperature: Basic concepts in thermal destruction of micro-organisms, Heat resistance and thermophilisms in micro-organisms. Cooking, blanching, pasteurization and sterilization of foods. Extrusion, baking, roasting, frying, dielectric heating, ohmic, microwave and infrared heating. Assessing adequacy of thermal processing of foods, general process of canning of foods, spoilages in canned foods.

Preservation by water removal: Sun drying of various foods, water activity and its effect on the keeping quality, sorption isotherms and their use. Characteristics of food substances related to their dehydration behavior, drying phenomenon, factors affecting rate of drying, methods of drying of various food products, type of driers and their suitability for different foods; intermediate moisture foods.

Radiations: Sources of radiations, units and doses, effect on microorganisms and different nutrients; dose requirements for radiation preservation of foods., safe limits, irradiation mechanism and survival curve, irradiation of packaging materials.

Chemical Preservations: Principles, technological aspects and applications of sugar and salt, antimicrobial agents, biological agent, Hurdle technology. Effects of various food processing operations on the nutritive value of foods.

Textbooks:

1. Karel, M., Fennema, O.R. and Lund, D.B. Principles of Food Science-Part-II -Physical Method of Food Preservation, (CRC Press, 1975)

2. Kyzlink, V. Principles of Food Preservation, (Elsevier Publishing Company, 1990)

References:

1. Jay, J. M. Modern Food Microbiology, (CBS Publishers Delhi, 1993)