Syllabus for B.Sc Food Technology Academic year 2015-16

Year Semester Paper no

Title of the paper

1 I 1 Human Nutrition and food BiochemistryII 2 Food chemistry

2 III 3 Food Process engineering and technologyIV 4 Technology of Milk &Milk products

3 V 5 Food processing technology-I (Baking science and technology)

V 6 Food processing technology-II(Technology of meat, fish ,poultry & their products) ELECTIVE

6 Food processing technology-II(Post harvest technology of field crops) ELECTIVE

3 VI 7 Food processing technology-III(chemistry and technology of oils and fats)

VI 8 Food safety & quality control ELECTIVE3 VI 8 Food Additives& toxicology ELECTIVE

1 B.Sc Food Technology

I Year Semester I Title of the paper:1 Human Nutrition and Food Bio chemistry

Unit – I(8hours)Nutrition

Definition- Nutrition, health, nutrients. Principle nutrients in food Sources,functions and clinical problems of Carbohydrate,proteins,fat,vitamins and

minerals

Unit – II(8hours)

Nutrition for different age groups

Infant, pre-school ,school going children, adolescent, adults, oldage, pregnancy, lactation and industrial workers

RDA for different age groups Effects of processing on nutritive value of foods Obesity and underweight, Food faddism and faulty food habits

UNIT-III (8hours)Carbohydrate Metabolism

Digestion & absorption of carbohydrates. Metabolism of carbohydrates-

(Glycolysis, conversion of pyruvate to acetyl CoA) Citric acid cycle. H.M.P shunt pathway. Glycogenolysis, Glycogenesis, Gluconeogenesis. Role of dietary fiber

UNIT- IV (8hours)Lipid Metabolism

Lipids-definition Digestion & Absorption of fats. Oxidation of fatty acids even& odd number Coronaryheartdisease, hypertriglyceridemi, hypercholesterotemias, hyperlipidemias.

UNIT-V (8hours)Protein Metabolism

Protein- definition Digestion & Absorption of proteins.

Oxidation of amino acids Transamination

De-amination: Oxidative and non-oxidative de-amination Glycine metabolism Metabolism of ammonia from the body

PRACTICAL – 1 HUMAN NUTRITION AND FOOD BIOCHEMISTRY

Qualitative tests for carbohydrates a) monosaccharides b) Disaccharides c) non- reducing sugars d) reducing sugars

Qualitative tests for amino acids. Qualitative tests for proteins. Estimation of minerals

a) Calcium b) Phosphorous (Fiske&subbarow), c) Iron (wongs) Estimation of vitamins and ascorbic acid

1 B.Sc Food Technology

I Year Semester II

Title of the paper:2 Food Chemistry

UNIT –I Carbohydrates

Carbohydrates: - structure and isomerism monosaccharides, disaccharides, oligosaccharides and polysaccharides Reactions of carbohydrates: Hydrolysis of polysaccharides and starches,

gelatinzation, caramelization and Browning Functions of monosaccharides and oligosaccharides Functions of Polysaccharides: Starch, Cellulose, microcrystalline-cellulose,

carboxymethylcellulose,Hydroxypyopymethylcellulose Pectin and Gums

(Alginates, carragean, locust bean gum, xanthan gum).

UNIT – IIProteins

Proteins: Types of proteins, AminoAcidsclassification Chemical properties(Reactions with ninhydrin, O-phthaldialdehyde and

Flurescamine) Elementary idea of the structure of Proteins: Primary, secondary, Teritary and

Quaternary. Denaturation of protein Functional Properties:

(Hydration,Solubility,Viscosity,Gelation,Doughformation,Emulsification,Flavor binding, Foaming)

Nutritional Properties(Protein Quqliity,Digestibility)

UNIT – IIILipids

Lipids: - Fatty acids,Acylglycerols,phosholipids Classification (Milk fats, vegetable butters,Lauricacids ,Oleic-Linoleic

acids,Animal fats, M arine oils) Physical aspects: Triacylglycerol Distribution patterns, positional Distribution of

fatty acids in natural fats , Crystallization and consistency)

Chemical Aspects: Lipolysis,Auto oxidation,Thermal decomposition,Chemistry of frying

UNIT- IVENZYMES

Enzymes: - classification Specificity, catalysis and regulations Factors influencing activity:

(Temperature, pH, water activity and ionic strength/ electrolytes) Endogenous enzymes: pectic enzymes, amylases, cathapsins Browning reactions – Enzymatic & Non enzymatic browning

-

UNIT – V Water, Vitamins and Minerals

Water: - Fundamental Properties Structure: Ice, Water- Availability in foods: Water composition Isotherms – Effect of Water Activity on Food stability (Shelf life). Vitamins - Classification, Structure, Sources, Functions and Deficiencies Minerals- Types, Sources, Functions, Deficiencies Effect of Processing on vitamins

PRACTICAL 2 FOOD CHEMISTRY

Estimation of Titrable acidity in foods Estimation of Moisture and total solids analysis Estimation of Protein by Kjeldhal Method. Estimation of Fat Estimation of Ash, Acid insoluble ash and sulphated ash Determination of Water activity of different food samples Estimation of Browning- enzymatic and non-enzymatic Visit to food analysis laboratory.

1I B.Sc Food TechnologyII Year Semester III Title of the paper: 3 Food process Engineering and Technology

Unit – I (8hours)

Units & Dimensions

Units & Dimensions: Definition of terms System of measurements – The S.I System Conversion of Units Dimensional Consistency – Conversion of Dimensional equations – Examples

Unit –II (8hours)Material Balances and Energy Balances

Material Balances: basic Principles Problems involved in dilution Concentration Dehydration Blending of Food Ingredients,examples

Energy Balances: Basic Principles Energy terms Heat properties of saturated steam super heated steam Problems based on steam table heat balances

Examples

UNIT – III(8hours)

Manufacture of hard-boiled sweets: ingredients, Prevention of recrystallization and stickiness, Manufacturing methods of toffee and fudge Product types: Caramel, toffee and fudge: - Ingredients, Structure of toffee, formulation, processing, toffee stability. Cocoa beans, cocoa fruit, pulp.

Cocoa chocolate and related products: Sequence of processes, Chocolate recipes, Cocoa powder, mixing, refining and conching, tempering of chocolates.

UNIT-IV(8hours) Gums and Jellies: Technology and Chemistry of hydrocolloids, Hydrocolloid pretreatment process, Liquor preparation, shaping, drying, finishing treatment,

re-work, common faults, causes and cures. Liquorices paste, cream paste and aerated confectionery, Ingredients of liquorices paste and manufacture, ingredients of cream paste Manufacture and extrusion of cream paste. Liquorices all shorts, aerated confectionery,

Methods of aeration – Marshmallow –Nougat.

UNIT –V(8hours)

Types of sugar: granulated, Caster, Icing, Liquid sugars, Brown Sugars, Molasses, and microcrystalline sugars. Composition of sugars- Properties of sugar and sugar solutions – Glucose syrups and refined glucose syrups in

sugar confectionery manufacture.

Practical – 3 Food Process Engineering and Technology

Preparation of –hard-boiled sweets; toffee and fudge; Cocoa chocolate; Chocolate recipes; Gums and Jellies; Liquor preparation.

II B.Sc Food Technology

II Year Semester IV

Title of the paper: 4 Technology of Milk and Milk products

UNIT-IProcessing of Milk

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

UNIT-IICream & Butter

Cream – cream separation, cream separator, Methods of cream separation- Factors governing richness of cream, factors governing fat percentage. Butter- introduction, composition process involved, cream neutralization,

addition of starter cultures, cream ripening, churning, packing of butter Packing- factors influencing churning, over-run in butter, Butter defects- their causes and prevention.

UNIT- IIICheese

Cheese- introduction, history, definition, Classification, composition, nutritive value, legal standards. Manufacturing of cheddar cheese, their defects and control Manufacture of processed cheese their defects and control Manufacture of Swiss cheese and their defects and control Manufacture of cottage cheese, their defects and control.

UNIT – IVConcentrated & Dehydrated Milk Products

Condensed milk- history, composition, and types Methods of manufacture, vacuum pan condensing, and

defects in condensed milk. Dried milk (Milk Powder)- history, types, composition of dried milk- Methods of manufacture- drum drying, spray drying,

freeze-drying,Packaging of milk powder- Properties of dry milk- bulk density, solubility, solubility index, wettability-

dispersability- Defects in dried milk, Reconstitution- instant milk powder- Malted milk beverages like horlicks, viva, etc.

UNIT- VIce Cream

Ice cream – history, definition, classification, composition Ingredients sweethearts, stabilizers, flavours, etc- Preparation of ice cream, calculation of ice cream mix, Pasteurization of milk, homogenization, ageing, freezing, packaging of ice cream-defects and over run in ice cream. Indigenous milk products:

Rabri, kheer, channa, paneer, rasogolla, ghee, khoa,Kalakhand, srikhand & lassi

Methods of preparation of Indigenous milk products & composition. Cultured milk products: Dahi / Yoghurt – their composition, Changes in constituents during fermentation and flavor development.

PRACTICAL – 4 TECHNOLOGY OF MILK AND MILK PRODUCTS

Determination of pH, Specific gravity in milk Estimation of Fat and Total Solids (TS) Estimation of Solids-Not-Fat (SNF) in milk. Estimation of Protein and Casein in milk.

Detection of Adulterants in milk. Detection of Preservatives in milk. Preparation of Milk Products. Quality Evaluation of Milk Products. Cream Separation using Separator Visit to Milk Chilling and Processing Center

III B.Sc Food Technology

III Year Semester V

Title of the paper: 5 Baking Science and Technology

UNIT-1

Bread types, quality assessment and formulations

Ingredients: wheat flour, components and functions; proteinscarbohydrates, lipids and enzymes

Miscellaneous flours (rye, tricale)

shortenings; functions, sources, types and mechanisms

sweeteners; functions; types

yeast; functions, types and factors influencing the fermentation

Minor ingredients; yeast foods enzymatic supplements,oxidizing agents, salt, dairy and egg products, mold inhibitors,dough strengtheners/ softeners and enrichment

Unit – II Bread making process; straight dough - rapid processing

mechanical dough development

Mixing and dough processing; functions of mixing, mixer types

fermentation, dough transfer system, dough make up

dividing rounding and pre-moulding

first proving moulding panning and proving Process; developments Baking process, stages, baking reactions and bread cooling

thermal reactions keeping properties of bread and related products Bread spoilage and staling, factors and control measures

Unit – IIIBiscuits; biscuits, cookies and crackers

ingredient and their functions, wheat flour, granulation, Shortening, sweeteners, chemical leaveners

Baking powder, function, composition, and reactive rates, neutralizing value Preparation of biscuits dough’s mixing objectives, mixer types

fermentation of shaped dough pieces Biscuit baking, heat transfer mechanism, changes during baking

Cooling, packaging and storage

Unit – IV Cakes: cake varieties, ingredients and their functions

wheat flour, components; shortening, egg, baking powder icing, confectionery coating, minor ingredients

formulations, formula balance

cake mixing objectives and methods

Batter specific gravity, temperature and PH, baking reactions

Unit – V Wafers: fermentation, ingredients and their function flour, water, shortening, aerating agent and minor ingredients

mixing, storage and depositing of wafer butter, baking, coolingand conditioning of wafer sheets

Frozen dough products

Fat bread technology

Starches-sources, composition, properties, modificationsmethods and applications in bakery industry

PRACTICAL 5 BAKING SCINECE & TECHNOLOGY

Bread baking Preparation of different cakes Comparison of various dough procedures Preparation of cakes and quality control Use of different acidulates in cake preparation and evaluation of, cookies, pastry and cake icing

Visit to bakery industries & Biscuit industries

III B.Sc Food Technology

III Year Semester V ELECTIVE PAPER

Title of the paper: 6 Technology of Meat, Fish, Poultry, and their products

Unit – I (8hours)Sources of meat and meat products in India

Its importance in national economy

microscopic structure of meatPhysico-chemical properties of meat

Nutritive value of meat

Unit – II (8hours)Premortem inspection and care of animals

stunning types, slaughtering types

Slaughter house operations

dressing, anti- and postmortem changes in carcass composition grading of meat and meat cuts

Unit – III (8hours) Processing and preservation of meat:

o canning, freezing

o salting, Dehydration

o Aging, pickling and smoking of meat

Spoilage and its control

Communited and non-communited meat products

Meat by- products

Unit – IV (8hours) Poultry: Classes of poultry meat

Commercial methods of slaughtering, dressing

Post-slaughter handling, storage and preservation of poultry meat

Spoilage and its control

Freezing of poultry (whole and cuts)

Eggs: Composition, handling, candling washing, coating, packaging and storage

Egg processing (Egg powder manufacturing)

Spoilage and its control

Unit – V (8hours) Types of fish, composition

structure, post-mortem changes in fish

Fish processing & Preservation:o Canning, smoking

o freezing and dehydration of fish

Fish by-products

shrimp and its processing

PRACTICAL- 6 TEHNOLOGY OF MEAT, FISH, POULTRY, AND THEIR PRODUCTS

Premortem inspection Slaughter house operationsProcessing and preservation of meatMeat by- productsFish by-productsVisit to slaughter house.Visit to Poultry farmsVisit to Fish/Shrimp Processing plants

III B.Sc Food Technology

III Year Semester V ELECTIVE PAPER

Title of the paper: 6 Post Harvest Technology of Field crops

Unit –I Cereal Processing

Rice- chemical composition Milling- ageing, processed foods of rice Para boiling of paddy – principles and methods Wheat composition, parboiling of wheat:

Principles- soaking, steaming, drying Batch method- continuous process Wheat milling- enzymes in wheat milling Flour- dough preparation- utilization Processing of maize for starch, syrup and poultry feed A note on convenience and RTE foods

Unit – II Pulse Processing

Processing of pulses - Milling, Hulling, Polishing Milling of pulses- traditional commercial methods Dry milling of pulses Milling of pulses by CFTRI method Processing of oil seeds: groundnut, soybean, sunflower Processing of oil seeds: mustard and palm

Unit –III

Fruits & Vegetables: Post Harvest changes

Fruit & Vegetables- Composition Physico-chemical properties, textural components Post harvest changes in F&V – Respiration, Ripening Color, textural changes, changes in fats & organic acids Commercial canning – canning of fruits & vegetables Spoilage in canned foods

Unit – IVFruit & Vegetable Processing

Fruit juices- Squashes and cordials- Preparation Principles of preservation of fruits & vegetables Preservation by straining, filtration, clarification Preservation by addition of sugars, by drying, by carbonation

Preservation by Preservatives and other methods Packaging technology and storage system Quality assurance of fruits, vegetables & their products

Unit – V By product & waste utilization

By products from fruit and vegetable industry – classification By products from fruit and vegetable industry - Utility, statistics Waste from fruit and vegetable processing plants Methods of disposal Immobilized biocatalysts in food industry

PRACTICAL – 6 POST HARVEST TECHNOLOGY OF FIELD CROPS

Practical operations – collection of fruit samples, Washing, Peeling, Scoring, Pitting, Blanching for different Fruits and Vegetables

Physical analysis of fruits ( Color, Size, Shape, Bulk Density) Determining Chemical constituents of fruits & Vegetable Products

(Acidity, Salt Content, Preservatives, T.S.S, etc) Preparation of syrups and brine solution Preparation and Preservation of Squashes, Cordial, Crush etc. Preparations and Preservation of Jams, Jellies, Marmalades, and Pickles Drying of fruits and vegetables(Banana, Resins, Potatoes, Tomatoes, etc.) Visits to Rice Mill, Dhal Mill and Flour Mill

III B.Sc Food Technology

III Year Semester VI

Title of the paper: 7 Chemistry and Technology of Oils and Fats

Unit – I (8hours)

Composition & Classification of Fats

Fat - Definition, Importance Chemical composition of fats

Triglycerides – their structure and composition

Mono glycerides and diglycerides

Free fatty acids – phosphatides

Sterols – fatty alcohols

Tocopherols

Unit – II (8hours)

Characteristics of fat Nutritional aspects of fats and oils

Metabolism – fat level in the diet and effect on health

Non-allergenicity of edible oils

Fat reduction in foods

Factors affecting physical characteristics of fats and oils

Chemical reactions of fats and fatty acids

Important characteristics of oils from;o coconut, cotton seeds, Palm

o Sunflower, sesame, safflower, rice bran, rape seed

o Mustard, Linseed, soybean, castor and lard

Unit – III (8hours)

Processing of fats Processing methods of oils – Degumming, refining, bleaching

Deodorizing, fractionation, Hydrogenation, inter esterification & esterification

Common products preparation – Salad and cooking oils

shortenings (baking and frying fats)

Hard butters, margarine and spreads

Dressings for food -(Mayonnaise and Salad dressings)

Pourable – type dressings, reduced calorie dressing Toppings, coffee whiteners, confectionaries coatings

Low Fat spreads for traditional breakfast foods

Unit – IV (8hours) Value Added Products from fats

Growing demands on oils & lipids from traditional and convenience food markets in terms of quality

Functional, sensory and nutritional strengths Technologies to improve the edible oil pool in India

Stability of oils and fats

Value added products from vegetable oil refining industry: lecithin, wax

Value added products from vegetable oil refining industry: Vitamin-E, oryzanol

Alternative methods for extraction & processing of oils

UNIT – V (8hours) By Product Utilization

Value added products from non-traditional oils and fats

By-products from bran oil and oil refining industry

Utilization of lingo cellulosic waste from oil industry

Bakery fats with zero trans fatty acids

Refining procedures for edible oils with a note on analytical techniques in lipids

Practical – 7 CHEMISTRY AND TECHNOLOGY OF OILS AND FATS

Common Test methods for Fats1) Cold Test2) Colour, (Lovibond)3) Dropping point4) Flavour5) FFA6) Melting Point7) Oil stability index8) Peroxide Value9) solid fat index10) Solid fat content11) Total lipids and thiobarbituric acid reactive substances (TBARS) 12) Karl-Fischer titration- application

Oil Seeds

1. Experimental expeller processing2. Experimental solvent extraction3. Visit to oil mills

III B.Sc Food Technology

III Year Semester VI ELECTIVE

Title of the paper: 8 Food safety and Quality Control

Unit – I (8hours) Food safety: characterization and risk analysis

Food hazards: Physical, chemical and biological Systems for food safety.

Hazard Analysis Critical Control Point (HACCP) and its implementation.

Unit – II (8hours)

Qualify assurance: Theoretical and practical considerations

Description of different systems: GAP, GMP, TQM, ISO.

Indian food standards- voluntary and obligatory standards(PFA, FPO, MMPO, Meat and Meat Products order, AGMARK etc.) Food safety and standards act (FSSA)

Codex alimantarius

Worldwide food safety issues.

Unit- III (8hours) Sampling methods- random and statistical methods Quality assurance Quality control and testing of raw material and finished products in cereals, fruits and vegetables,

dairy, confectionery, beverages,

meat and egg processing plants

Unit –IV(8hours) Sensory evaluation-Requirements and methods.

Sensory parameters: colour, flavour, texture, taste, aroma, general acceptability. Subjective and objective test of sensory parameters. (Differential tests, Descriptive test, Rating tests, Sensitivity threshold test)

Unit-V(8hours) CleaningInPlace(CIP) DifferentSanitizersanddetergents Sanitation and hygiene in quality assurance in different food industries (Fruits and vegetables, Meat, Milk, and Cereal based). Costofquality Supplierdevelopment.

PRACTICAL: 8 FOOD SAFETY AND QUALITY CONTROL

Study of Layout of quality control laboratory for food processing unit with requirements of glassware and equipments.

Study of Microbiological quality control of utensils and glassware SWAB, RINSE methods.

Evaluation of personnel hygiene

Evaluation of detergents AOAC method. Evaluation (Sensory and chemical) of canned foods

Evaluation (Sensory and chemical) of dairy products

Evaluation (Sensory and chemical) of confectionery products

Detection of common adulterants Visit to food industry quality control lab

III B.Sc Food Technology

III Year Semester VI ELECTIVE

Title of the paper: 8 Food Additives and Toxicology

Unit – IFood Additives

Introduction to food additives classifications

(nutritional, preservatives/ antimicrobial agents, antioxidants, flavoring agents, sweeteners, enzymes, pH controls agents, clelating agents, and acidulants)

Risks and benefits of different food additives. Food additives and hypersensitivity

Pigments Pigments- structure , properties and effect of processing on

plant and animal pigment haemoglobin, myoglobin, Chlorophyll, carotenoids, anthocyanins, flavanoids Toxicants – naturally occurring- plant origin, animal origin. Fish poisoning. Microbial toxins (bacterial and fungal toxins) Accidentally added – pesticide residues, post harvest residues,

toxic heavy metals, processing residues Intentionally added – additives.

Unit – II

Food colours- sources of food colours Types with reference to natural and synthetic Food applications, unpermitted colurs and flavour enhancers – risks and health

hazards

Unit – III

Anti Microbial Agents and Antioxidants

Anti microbial agents – different types Antimicrobial agents used in food industry and their applications Antibrowning agents – browning reactions Different antibrowning agents used in food industry and their food applications

Antioxidants – brief description of oxidation reactions in foods Antioxidants used in food industry and their applications

Unit – IV Introduction to food toxicology Toxicants – naturally occurring Different types of plant toxins, accidentally added toxins – pesticide residues, post

harvest residues, toxic heavy metals, processing recidues

Unit – V

Microbial toxins (bacterial and fungal) Mushroom toxins Toxicants from sea foods – types and health effects

PRACTICAL – 8 FOOD ADDITIVES AND TOXICOLOGY

Estimation of Chlorophyll content Estimation of carotenoids Estimation of anthocyanin Estimation of benzoic acid Estimation of sulphur dioxide Estimation of lycopene Extraction of colours from native source Estimation of NaCl in butter, pickles and processed foods Visit to food industry / Quality Control lab