RAJGURU COLLEGE OF APPLIED SCIENCES FOR WOMEN
B.A.Sc.(Hons) Food Technology
Ist year
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
Human Communication
Physics
Chemistry
Mathematics-I
General Biology
Introduction to Food Technology
Physics Practical
Chemistry Practical
Biology Practical
IInd year
2.1
2.2
2.3
2.4
2.5
2.6
2.7 A
2.7 B
2.8
2.9
2.0
100
100
100
100
100
100
50
50
50
850 Marks
Foods and Nutrition
Biostatistics
Principles of Food Science
Biophysics, Biochemistry & Physiology
Technology of Plant Foods
Computer Programming & Numerical Analysis
Practical in Foods and Nutrition & Principles of Food Science
Practicals in Principles of Food Science
Biochemistry Practical
Practicals in Technology of Plant Foods
Summer Training
IIIrd year
3.1
3.2
3.3
3.4
3.5 A
3.5 B
3.6
3.7
3.8 A
3.8 B
3.9
3.0
750 Marks
Advanced Food Science-I
Advanced Food Science-II
Food Microbiology
Technology of Animal Foods
Practicals in Advance Food Science-I
Practicals in Food Engineering
Practicals in Advance Food Science-II
Women Science and Society
Practicals in Technology of Animal Foods
Practicals in Food Microbiology
Food Engineering & Packaging
Industrial Project
100
100
100
100
100
100
50
50
50
50
50
850 Marks
100
100
100
100
50
50
50
50
50
50
100
50
1
1.1
Human Communication
100 Marks
(75 Marks Theory + 25 Marks for internal Assessment)
Communication - What it is ? Its process, methods & materials, Communication
models, Mass communication, Communication realities in India.
Communication And Society
Communication – Social need, Groups & Group Dynamics, Inter personal
communication, role of leaders & legitimize, two step theory of communication,
in Development.
Means of Communication
Signs & Symbols, Reading & writing, Language, Oral & Visual communication,
Radio, TV & the Press, folk and Traditional Media, Computer, Satellite &
Telecommunication.
Communication Skill
Writing skills, concepts of News, reporting for Newspaper, Radio, T.V. Editing,
Editing for Press, Radio and T.V.
PRACTICALS:
(a) Practice in Public Speaking
(through CCTV micro-teaching sessions)
(b) Practice in design and preparation of communication materials like poster,
chart, puppet etc.
(c) Photography, Slide and sound presentations
(d) Reporting
(e) Editing
2
1.2
Physics
100 Marks
Thermodynamic system, Zeroth Law and Temperature, First law of
thermodynamics, Reversible and irreversible processes. Carnot engine, Second
law of thermodynamic and Entropy. Clausius inequality changes in Irreversible
and Reversible process, entropy of Universe, 2nd law in terms of entropy.
Thermodynamic potential, Carnots Theorem, Clausis and claperyon Equation,
Gibb’s phase rule and application. Maxwell’s thermodynamic relations, identities
based on Maxwell’s relation, T-ds equation, Derivation ideal gas equation,
Adiabatic lapse rate.
Material Sciences
Stress, Strain, Hooke’s law, elastic Constants, Relation between various elastic
constants. Engergy in a strained body. Bending Moment and shear forces Beams,
Cantilevers, simply supported beams (uniformly loaded and centrally loaded) and
theory of simple bending, bending stresses, Torsion of cylinder (Hollow and
solid).
Electricity
Electrostatic field and potential, superposition Principle, Gauss theorem for
electric flux. Energy in electrostatic field. Conservative nature. Gauss law in
conducting medium Electric Field and Potential due to a dipole and quadruple.
Interaction energy of two dipoles, Gauss’s law in a dielectric medium, effect of a
dielectric on a capacitor, Vectors D, P.E.. Analysis of simple A.C. Circuits
(using complex approach): Series L.C.R., circuits, Bandwidth, wheatstone’s
Bridge, Principle of Owen’s Bridge, De-Sauty’s Bridge etc.
Magnetism and Modern Physics
Biot’s Swart law, Application of Biot’s swart law. Amperes circulate law, Vector
potential,  . B = 0 (proof). Semiconductor physics : p.n. junction and transistor
simple applications as device).
Optics
Wave motion, Huygens theory, superposition principle, Young’s Double slit
experiment, Lloyd’s Mirror, Fresnel’s Biprism, interference, Conditions for
sustained interference, Fraunhofer diffraction : Fraunhofer diffraction due to
single slit and double slit. Grating, Rayleigh’s Resolution criteria, resolving
power and dispersive power of a grating.
3
1.3
Chemistry
100 Marks
Inorganic
Chemical bonds and molecules
Characteristics of covalent bond, Ionic bond, co-ordinate bond, Vander waal,
Hydrogen bond, metallic bond, factors affecting the formation of ionic/covalent
compounds, Born Haber cycle, Fajan’s rule, shapes of molecules, bond length,
bond order, bond angle, concept of resonance, valence bond theory
(hybridization), VSPER concept, structure of water.
Radioactivity
Natural and artificial radioactivity, group displacement law, rate of disintegration
and half life period, mass defect and binding energy, application of radioactivity,
nuclear force and nuclear stability.
Periodic Table
Modern periodic table, periodicity in properties of elements, atomic radii, ionic
and covalent radii, ionization energy, electronegativity , electron affinity,
Lanthanide contraction, Inert pair effect.
Acid and Bases
Elementary idea of Bronsted-Lowry and Lewis concepts of acids and bases
(proton-donor acceptor and electron donor acceptor systems), relative strength of
lewis acids and bases and the effect of substituents and the solvent on them,
Concept of levelling and differentiating solvents, hard soft acid base theory.
General properties of 3-d elements and co-ordination compounds:
Positioning in period table, general properties of 3-d elements, molecular
compounds, IUPAC nomenclature, Werner’s co-ordination theory, EAN rule,
isomerism in co-ordination compounds, discussion of VBT & CFT, role of tracer
elements (na, K, Mg, Ca, Mn, Fe, Cr, Mo, Co)
4
Organic
Introduction
Concept of functional group, nomenclature and isomerism, homolytic and
heterolytic fission, types of reactions (addition, elimination, substitution &
rearrangement) resonance vs tautomerism, aldol condensation, Hoffman
bromamide rearrangement, Cannizzaro reaction, Friedel Craft reaction, Pinacolpinacolone rearrangement, Beckmann rearrangement orientation in benzene
(disubstitution) reactive inter mediates (carobonium ion, carboanion, free radcial,
carbenes).
Stereochemistry
Structural isomerism (Introduction), optical activity and optical isomerism,
asymmetric carbon atom, geometrical, isomerism, chirality, chiral molecules,
relative and absolute configuration (R/S designation, E/Z nomenclature as applied
to simpler structures) isomers of lactic acid, tataric acid structure and
configuration of glucose, cyclic hemi-acetal form of glucose (Fischer and
Haworth projections).
Industrial chemical
Structure of benezene (kekule’s structure) concept of aromacity (Huckle’s rule),
industrial production and uses of terylene based on DMT, nylone 6, nylone 66,
polyster, preparation methyl orange and phenolphthelene, concept of colour,
theory of indicator.
Pharmaceuticals
Chemotherapy and its development, synthesis of aspirin, paracetamol,
sulphanilamide, their uses and drug action, elementary introduction to antibiotics.
Insecticides
Introduction, synthesis, use & toxic effects of gammexane, DDT, MIC (Methyl
iso cynate), carbamate (Baygon).
5
Physical
Gases: Kinetic theory of gases, derivation of the kinetics gas equation, mean free
path, collision number and frequency (no derivation), ideal gas, causes of
derivation, Vaander Waal’s equation, significance of Vaander Waal’s constants,
critical state, critical constants (their relations), continuity of state, law of
corresponding state, Vaander Waal’s equation and critical phenomena, reduced
equation of state, liquifaction of gases, methods of liquifaction, intermolecular
forces.
Chemical-kinetics
Velocity of a reaction, law of mass action, determination of rate constants for first
and second order reactions, order and molecularly, general methods to determine
the order of reaction, effect of temperature, pressure, catalyst, activated complex
(collision theory of bimolecular reactions).
Chemical equilibrium
Reversible reaction, equilibrium law, equilibrium constant, ionic, equilibrium
factors, influencing equilibrium states, relation between Kp & Kc, buffer solution,
hydrolysis of salt, pH, Ksp, common ion effect.
Surface tension, viscosity, their experimental determination & applications,
principles of solvent extraction, Nernst distribution law.
Electrochemistry
Emf of a cell, galvanic cell, standard electrode potential, types of electrodes, pH
& its measurements, acid base titration curve, electrochemical series, buffer
solutions.
Photochemistry
Lambert Beer’s law, law of photo chemical equivalence, quantum efficiency, high
and low quantum yields, reason for high and low quantum yields,
phosphorescence and fluorescence.
6
1.4
Mathematics-I
100 Marks
Differential calculus
Successive differentiation, Mean value theorems, Taylor’s theorem, Taylor’s
series, Maclaurin’s series, Indeterminate forms, Partial differentiation,
Asymptotes, singular points, Maxima and Minima.
Vectors
Vector differentiation, vector integration, Gradient, Divergence and curl.
Matrices
Hermitian and skew-hermitian matrices, Rank of a matrix and its invariance by
elementary operations, Normal form of a matrix, Cayley-Hamilton Theorem and
its applications, Eigen-values and Eigen vectors of a matrix. Solution of system
of equations is not more than four unknowns.
Statistics
Introduction and scope of statistics, Measures of central tendency, Measures of
dispersion, Moments, Measures of skewness and kurtosis.
Integral calculus
Reduction formulae
Differential Equations
Solution of differential equations that are reducible to linear and homogeneous
forms, First order linear differential equations of any order, simultaneous
differential equations, partial differential equations.
7
1.5
General Biology
1.
Life: Definition and characteristics of life, chemical origin of life, history and
recent trends in cell biology.
2.
Chemical organisation of cell: Molecular basis of life, inorganic and organic
constituents, micro and macromolecules in the cell.
3.
Techniques of Study:
a.
b.
c.
d.
e.
100 Marks
Microscopy (Simple, Compound, Electron-TM)
Principles,histochemistry & cytochemistry for the study of nucleic acid,
Proteins, lipids and carbohydrates
Cell fractionation
Tissue Culture methods
4.
Cell Structure and Function: General structure of prokaryotic and eukaryotic
cell, cell wall, plasma membrane, protoplasm and its colloidal nature.
Endoplasmic reticulum, lysosome, Golgi apparatus, centriole, basal granule, cillia,
flagellum and microtubules, microfilaments, storage bodies and ribosomes.
Elementary concepts of cell permeability and endocytosis, cellular motility,
cellular secretion, cellular excitability, cellular aging and cell death.
5.
Chloroplast: structure, biogenesis, function and mechanism of photosynthesis.
6.
Mitochondria: structure, biogenesis, function and mechanism of aerobic and
anaerobic respiration, fermentation.
7.
Nucleus:
structure, nucleosome organisation of chromatin, chromosome
structure, specialized chromosomes (polytene, lampbrush), Nuclear Division-cell
cycle, mitosis, meiosis, cytokinesis.
8.
Genetics (Brief description): Mendel’s laws of inheritance, Gene structure and
function, structure of nucleic acids, DNA replication, protein synthesis and gene
regulation.
9.
Micro-organisms:
General characteristics, Morphology and Reproduction
(conjugation, Transformation and Transduction)
8
10.
11.
Plant Diversity: A brief general survey of the following groups
a.
Algae:
Brief account of the following classes – Cyanophyceae,
Chlorophyceae,
Xanthophyceae,
Rhodophyceae,
Phaeophycea,
Bacillariophycae, Euglenophycae.
b.
Fungi: Brief account of the following classes - Myxomycetes,
Oomycetes, Zygomycetes, Ascomycetes, Basidomycetes, Deuteromycetes
c.
Lichens
d.
Bryphytes: Brief account of the following classes – Hepaticopsida,
Anthocerotopsida and Musci.
e.
Pteridophyta: Brief account of the following classes Lycopsida, Equisetopsida, Pteropsida.
f.
Gymnosperms: Brief account of the following classes – Cycadopsida,
Coniferopsida, Gnetopsida
g.
Angiosperm
Animal Diversity
a.
General survey of the following Non-chordates
i)
ii)
iii)
b.
12.
Psilopsida,
Protozoa: Distinguishing characteristics of the phylum
Metazoa and Metamerism
Distinguishing characteristics of the following Phylum – Porifera,
coelenterata, Platyhelminthes, Nemathelminthes, Mollusca,
Arthropoda and Echinodermata
Distinguishing characteristics of the phylum chordata
Ecology
a.
b.
Ecosystem (Brief account): concepts, structure, productivity, trophic
level, food chains and ecological pyramids
Pollution: Air and Water
9
1.6
Introduction to Food Technology
100 Marks (4 Lectures)
Introduction : Historical developments in food science and technology –
Factors influencing food processing and supply, food adulteration, famine,
development of the commercial food processing industry, impact of war on food
industry, influence of religion on food process.
Importance of exploration and transportation, the industrial revolution of
exploration and transportation, the impact of modern scientific and engineering
developments.
Current Trends:
Methods of Processing:
Freezing: Definition, freezing as a means of preservation, thawing changes
which occur during freezing. Effect of thawing on the food, slow freezing, quick
freezing, typical freezing curve. Names of different types of freezers used in the
food industry.
Drying: Definition, drying as a means of preservation, differences between sun
drying and dehydration (i.e. Mechanical drying), heat and mass transfer, factors
affecting the rate of drying, normal drying curve, names of types of driers used in
the food industry.
Food Irradiation: Introduction, kinds of ionizing radiation’s used in food,
definition of radiation, used of radiation.
Food Microbiology: Food Infection, food intoxication, classification of bacteria
based on temperature oxygen requirement, typical growth curve of M.O. ,
classification of food based on pH, definition of shelf life, perishable foods, semi
perishable foods, shelf stable foods.
Thermal Processing: Definition of pasteurization, sterilization, blanching.
Textured Vegetable Protein : Trends in developing and developed world
Compositional, Nutritional and Technological aspects and Post Harvest
changes.
Sugars: Structure of glucose, fructose, maltose, sucrose, lactose, galactose,
pectin, uses of carbohydrates
10
Starch: Structure of amylase, amylopectin, gelatinization of starch, jams, jellies
and marmalades, gel formation in jams, jellies and marmalades (role of pectin),
non-enzymatic browning, Caramilisation, definition of dietry fibre.
Fats and Oils: Classification of lipids, saturated fatty acids, unsaturated fatty
acids, Essential fatty acids, trans fats refining ng of oils (steam refining, alkali,
bleaching, steam deodorization), solvent extraction, hydrogenation, rancidity
(definition of hydrolytic and oxidative rancidity), margarine, butter, vanaspati,
lard.
Fruits and Vegetables: Classification (Leaf vegetables, flowers buds and stems,
bulbs, roots and tubers, seeds, vegetable fruit) general composition, enzymatic
browning, pigments (names and source), post harvest changes (horticulture
maturity, physiological maturity, climactric rise, physiological change, phyical
changes, chemical changes, pathological changes).
Flesh Foods:
1) Meat
2) Fish
3) Poultry and eggs, concept of red meat, white wheat, composition of meat,
marbling, ageing of meat, rigor mortis (i.e. post morten changes in meat),
tenderization of meat, definition of carcass.
Fish: Classification i.e. fresh water and marine water fishes acquaulture (def.),
composition of fishes spoilage – microbiological, physiological, biochemical
characteristics of fresh fish.
Poultry Eggs: Composition and nutritive value, structure of Hen’s egg in detail
with diagram, egg white protein, egg yolk protein, deterioration of egg quality,
broiler and layers.
Milk and Milk Products; Types of tare names of market milk, PFA definition of
milk, typical: chemical composition of milk of different species i.e Buffalos, Cow
(foreign), Cow (sindhi), Goat Murrah, Jersey, diagrammatic representation of
milk constituents, comparison of human milk with cow and buffalos milk,
pasteurization of milk with flowchart, sterilized milk homogenized milk, toned
milk, both single and double toned milk, imitation milk, cheese, butter oil.
Cereals: Introduction, structure of cereal grains (general), diagrammatic
longitudinal structure of wheat grain with description and composition of cereal
grains (Table 15.2 Shakuntala Mano; carbohydrates, protein, lipid, minerals,
vitamins, enzymes contents of cereal.
11
Wheat: Structure and composition of wheat type (hard, soft, strong, weak)
Rice: Composition, chemical composition of rice obtained by different
dehusking method, parboiling of rice-advantages and disadvantages, productsparched rice, parched paddy, flaked rice.
Maize: Varieties, composition, Sorghum, Millets (Pearl milled and Finger
millet), composition, uses, Barley-composition (Malting) Oats, Rye, Triticals,
(composition and uses).
Pulses:
Introduction, chemical composition of pulses, pulse protein,
carbohydrates, lipids, mineral, vitamins.
Processing of pulses-soaking,
germination, decortification, cooking, fermentation toxic constituents of pulses,
names of diseases due to pulse consumption i.e. Lathyrism and Farism, names of
different pulses-common name and scientific names.
Govt.regulatory agencies: Food laws and standards (National and International)
Food adulteration and hygiene, definition of adulterated Food according to PFA
act, common adulterants in food, Fruit Product Order, MFPO, MMPO, Agmark,
BIS.
International: Codex, FDA, USDA, misbranding, standards of fill of the
containers, standards of identity, standards of minimum quality, good
manufacturing practices, GRAS, principles of HACCP.
Suggested Readings:
1.
2.
3.
4.
5.
6.
7.
8.
Food facts and principles by Manay
Food Science by Potter
Food Chemistry by Meyer
Technology of Food Preservation – Dessrisuer
Food Theory & Application – J. Bowers
Dairy Technology – De
Food Chemistry - Fennema
Preservation of fruits & vegetables – Girdharilal
12
1.7
Chemistry Practical
50 Marks
1.
To determine the value of elastic constants , , and  for the material of a
wire by searle’s method
2.
To calculate the value of modulus of rigidity for the material of rod by vertical
Torsion apparatus (statical method)
3.
To compare the capacitances for two condensers by De-sauty’s method.
4.
Measurement of self-inductance (L) by Owens’s bridge
5.
Study of Diode characteristics
6.
Study of Transistor characteristics
7.
To draw the mutual characteristics of a triode and evaluate (I) amplification
factor (ii) plate resistance (iii) mutual conductance
8.
Phase measurement using a CRO
9.
Frequency measurement using a CRO
10.
To determine the specific Rotation by Polarimeter
11.
To determine e/m of an electron
12.
To determine the value of grating constant using He-Ne laser
13
1.8
Chemistry Practical
50 Marks
Inorganic
I.
II.
Volumetric analysis: Oxidation-reduction titration using KMnO4 and
K2Cr2, O7
Iodometry titration:
Estimation of sodium thiosulphate potassium
dichromate and copper sulphate
Physical
III
IV
Determination of surface tension and viscosity of liquids
Solubility curve of KmnO4 or benzoic acid
Organic
V
VI
Melting point, maximum melting point and boiling point determination
Detection of extra elements and functional groups in organic compounds
Analytical
Optional experiments
VII
VIII
Spectrophotometric determination of ascorbic acid
glucose estimation (standard solutions) and benedicts solutions.
14
1.9
Biology Practical
50 Marks
1.
Study of simple and compound light Microscope
2.
Study of various plant cell-types
3.
To carry out gram staining for identifying bacteria
4.
To prepare squash mounts from onion root-tips to study mitosis
5.
To prepare squash mounts of salivary glands of Chironomous to study polytene
chromosomes
6.
Demonstration of plasmolysis using R.B.C.
7.
To carry out an experiment to show evolution of O2 during photosynthesis
8.
To carry out an experiment for anaerobic respiration
9.
To carry out an experiment for aerobic respiration using different plant organs
10.
Karyotype of Human chromosomes
11.
To study various cell organelles through electron micrographs
12.
To demonstrate the activity of enzyme amylase, urease and catalase and to study
the effect of temperature and pH.
13.
To study plant diversity through slides and specimens of following groups:
Algae, fungi, Lichens, Bryophytes, pteriodophytes, gymnosperms and
angiosperms
14.
Family Description (one from monocot and Dicot)
15.
To study animal diversity through slides and specimens of following groups:
Protozoa, Porifera, Chdaria, Plathelminthes, Nematoda, Mollusca, Arthropoda,
Annelida, Echinodermata and Chordata
16.
Microchemical tests for the identification of Protein, Starch, Sugar, Fats
17.
To study meiosis through permanent slides.
15
2.1
Foods and Nutrition
100 Marks (4 Lectures)
1.
Concept of Nutrition: Definition of terms, Nutrition, mal-nutrition (Under
Nutrition, overweight , obesity) Health and Nutritional status.
2.
Functions of Foods:
(a) Basic food groups-energy yielding, body building and protective.
(b) Nutrients supplied by food.
3.
Specific Nutrients:
(a)
Proteins- composition, Digestion functions, sources, quality of proteins,
supplementary value of proteins, effect of deficiency.
(b)
Carbohydrates-composition, classification, digestion, functions, sources,
dietry fibre, effect of deficiency.
(c)
Fats composition, digestion function, sources.
(d)
Minerals-functions, sources and their relative availability, factors,
affecting absorption,
Food interactions:
(i)
(ii)
Absorption promoters for e.g vitamin C for iron
Absorption inhibitors for e.g phytates, tannins, oxalates, zinc
Effect of deficiency-calcium phosphorous, iron, zinc, iodine, fluorine
and copper.
(e)
Vitamins-classification, functions, sources, factors affecting destruction,
factors enhancing vitamin content in food, effects of deficiency, fat
soluble vitamin A,D,E,K.
Water soluble-Thiamine, riboflavin, niacin, Cyanocobalamin, folic acid
and ascorbic acid.
Spectrum of macro and micronutrient disorder for e.g malnutrition, iron
deficiency anemia etc. in the community and discussion on community
programmes for e.g ICDS, mid day meal programme run by the government
16
4.
Nutritional needs: Requirements and recommended allowances of foods under
normal conditions including balance diet.
5.
Meal Planning: Principles of meal planning, factors affecting the application of
the principles, planning of balanced diet for adults, adolescents and children at
different income and activity levels.
Infant feeding - complementary feeding (weaning)
6.
Basic Technology: In food preparation and method of cooking.
7.
Food Preparation:
(a) Beverages: (Tea and coffee) composition, types available, basic rules for
preparation.
(b) Cereals
(i)
Structure, composition, types and selection
(ii)
Various ways of using cereals
(iii) Changes during preparation of cereals
(c) Pulse: Composition, types of quality of pulses, effect of heat, effect of
germination, different ways of cooking, cooking losses.
(d)
Fruits and vegetables: Composition, recognition of quality, care
in storage, nutritive value of various types of fruits and vegetables.
(e) Milk and milk products: Kinds and composition, preparation of milk
products, effects of heat, uses in cookery.
(f)
Eggs: Structure, composition, quality judgment , care in storage,
principles of egg, cookery methods of cooking, uses of egg as binding,
coating, leavening, foams, emulsifying agent.
(g)
Meat, fish and poultry: Kinds, quality selection, factors affecting
tenderness, Principles of meat cookery
(h)
Fats and oils: Kinds of fat available and its use
(i)
Gelatin dishes: Types available and its use
(j)
Novel foods: Composition and method of preparation
(k)
Fast foods and soft drinks esp. Cola drinks
17
Suggestions Reading
1)
2)
3)
4)
5)
Food Facts and Principles by Manay
Nutritive Value of Indian Foods by Gopalan
Essentials of Nutrition and Diet Therapy by Williams
Textbook of Nutrition and Dietetics by Khanna et al.
Nutrition in Children: Developing countries concerns by
Sachdev and Choudhary
6) Reports of UNICEF, WHO, FAO, CARE, World Bank and
World Food Programme
18
2.2
Biostatistics
100 Marks
Probability – (Introductory concepts)
Definition of Probability – frequency approach, Laws of addition and
multiplication of probabilities, Baye’s Theorem.
Discrete and continuous Random Variables – Mathematical Expectation and
Variance
Mean, Variance, standard deviation, Standard error of mean and co-efficient of
variation, General theorem on the variance of a function of random variables.
Frequency Distribution of data and the calculation of sample statistics therefrom.
Theoretical Frequency Distributions I
Normal, Binomial and Poisson Distribution and their fitting to experimental data.
Test of departure of experimental data from Normal and its measure of skewness
and kurtosis.
Theoretical Frequency Distribution II
Students ‘t’ Distribution
Testing of Significance of difference between means using t-Distribution
When 1)
n1 = n2 12 = 22
2)
n1 = n2 12 # 22
3)
n1 # n2 12 = 22
4)
n1 # n2 12 # 22
Where n is the sample size and  , the population standard deviation and 5)
when the observations are paired:
Confidence limits
1) for a single mean
2) difference between 2 means
Theoretical Frequency Distribution: II
X2 and F Distribution
19
One-way Classification and analysis of Variance
Heterogeneity of a set of means when 1) no.of observations in the set are equal 2)
no.of observations in the set are unequal.
Correlation and Linear Regression
Calculation of coefficient of correlation and linear regression from paired
observations and testing of their significance. Significance of difference between
2 correlation coefficients and also between 2 regression coefficients.
Least square Techniques for the estimation of constants in fitted curves
Fitting of growth curves by iterative methods
Testing the significance of the estimated constants
Application of X2 – Distribution to data from attributed
1)
2)
3)
4)
testing the goodness of fit of an observed ratios against a given hypothesis
of two classes.
Testing the goodness of fit of observed ratios against a hypothesis when
there are more than 2 classes
Contingency table-testing the independence of two characters in a R x C
table, R x 2 table, 2X2 table
Testing the significance of difference between two ratios.
Quality Control charts
 and R charts, p and np charts and c charts
20
2.3
Principles of Food Science
1.
100 Marks (4 Lectures)
Food Processing Operation:
(a) Introduction to heat transfer: Thermal properties of food, specific
heat, thermal conductivity, mode of heat transfer, Fouriers law,
Newton law of cooling, Stefan Boltzmans law and elementary
numericals on these.
(b) Fluid Flow: Role of stress in fluid flow, flow characteristics,
Reynolds number, laminar and turbulent flow, Newton’s law of
viscosity, Newtonian and non Newtonian fluids, sheer stress and
sheer rate relationship, for Newtonian and Newtonian liquid.
(c) Material Handling: Elementary concent of material handing in
food industry, equipment and functioning of belt conveyor, bucket
elevator and pneumatic conveyor.
(d) Cold Preservation: Freezing, requirements of refrigerated storage
– controlled low temperature, air circulation and humidity, changes
in food during refrigerated storage, progressive freezing, change
during freezing-concentration effect and ice crystal damage, freezer
burner, refrigeration load, factors determining freeing rate – food
composition and non compositional influences, freezing method –
direct and indirect, still air sharp freezer, blast freezer, fluidized
freezer, platefreezer, spiral freezer, cryogenic freezing.
(e) Dehydration: Normal drying curve, factor affecting rate of drying,
effect of food properties on dehydration change in food during
drying, drying methods and equipments air convection dryer, tray
dryer, tunnel dryer, continuous belt dryer, fluidized bed dryer,
spray dryer, drum dryer, vacuum dryer, freeze drying, foam mat
drying.
(f) Food Irradiation and Microwave heating: Ionizing radiation and
sources, unit of radiations. Direct and indirect radiation effects,
safety and wholesomeness of irradiated food mechanism of
microwave food application.
21
2.
Sensory Evaluation of Food:
Objectives, type of food panels,
characteristics of panel member, layout of sensory evaluation laboratory,
sensitivity tests, threshold value, paired comparison test, duo-trio test,
triangle test, hedonic scale, chemical dimension of basic taste, Amoore’s
classification of odorous compounds. Sherman and Sczezniak classification
of food texture. Flavor of bread, meat, fish, coffee, tea, fruits, vegetables,
cheese. Color-pigments, structure of chlorophyll, carotenoids, flavonoids,
anthocyanin, effect of cooking and processing of pigment, astringency from
tannins.
3.
Food Packaging: Objectives of packaging, flexible packaging, properties
of the following packaging materials-low density, polyethylene high density
poly ethylene, polypropylene, polyvinyl chloride, polyvinylidene chloride,
ethylene vinyl alcohol, polystyrene, polyethylene terepthalate, nylon,
ethylene vinyl acetate, ethylene, acrylic acid, ethylene methacrylic acid,
ionomers.
4.
Water Disposal and Sanitation: Waster water, hardness of water, break
point chlorination, physical and chemical impurities, BOD, COD, waste
water treatment, milk plant sanitation, CIP system, sanitizers used in food
industry.
5.
Food Dispersions: Characteristics, sols, gels, colloidal, sols, stabilization
of colloidal system, syneresis, emulsions, properties of emulsions,
formation of emulsion, emulsifying agent, food foams, formation stability
and destruction of foam, application of colloidal chemistry to food
preparation.
6.
Pectic Substances: Protopectin, pectinic acid, pectic, pectic acid, pectin
gel, jelly grade, setting time.
7.
Food Microbiology: Food as a substrate for microorganism, factors
affecting growth of microbes, pH, water activity, O/R potential, nutrient
content, inhibitory substances and biological structure.
General
characteristics of Pericillium, Aspergillus, Saccharomyces, Escherichia,
Staphylococcus, Lactobacillus, Bacillus, Clostridium and their importance
in food. General principles underlying spoilage, causes of spoilage.
22
2.4
Biophysics, Biochemistry & Physiology
100 Marks
1,.
Aqueous Solution
Properties of Water, Acids, Bases and Buffers, Biological Buffer
2.
Biomolecules
Amino acids, optical activity, “Nonstandards” peptides, Physiology active
peptide
3.
Techniques of protein purification
a.
b.
c.
d.
e.
f.
4.
Covalent Structures of Proteins
a.
b.
5.
Primary structures determination
Polypeptide Synthesis
Three Dimensional structures of proteins
a.
b.
c.
d.
e.
f.
g.
6.
Protein Isolation
Solubility of proteins
Chromatographic Separations
Electrophoresis-SDS PAGE
Ultra centrifugation
Iso electric focussing
Secondary structure
Fibrous proteins
Globular proteins
Proteins stability
Quaternary structure
Denaturation of proteins, Hoffmeister series
Bohr’s Effect of hemoglobin
Sugars and Polysaccharides
Monosaccharides, disaccharide’s , Glycoproteins, Mucopolysaccharides,
Important chemical reaction of monosaccharides.
23
7.
Lipids
Lipid classification, simple lipid, compound lipit, glycolipid, Lipid linked
protein & lipoprotein, aminolipids, Phospholipids, Sphingolipid, Steroids,
Gangliosides, Cerebrosides, Important test, Derived lipid, Prostaglandin’s
Properties of lipid aggregates.
8.
Membrane and Membrane Transport
Biological membrane, Membrane proteins, Passive transport a downhill
process, Glucose permease of Erythrocytes, Chloride and Bicarbonate are
cotransported across Erythrocyte membrane. Active transport result in
solution movement against a Concentration gradient, Active transport of Na +,
K + ion gradient provide the energy for secondary active transport ion
selective channels act in signal transcution.
9.
Mechanism of Enzyme action
Introduction to Enzymes, substrates specification, coenzymes, Regulation of
Enzymatic activity, enzyme nomenclature.
10.
Rates of Enzymatic Reaction
Chemical Kinetics, Enzyme Kinetics, inhibition effects of pH, Derivation of
Michael’s Menten Equation, allosteric enzymes.
11.
Metabolism: Introduction to metabolic compartment of cell
a.
b.
c.
d.
e.
12.
Metabolism Pathways, overview of Intermediary metabolism
Experimental Approaches to the study of metabolism
Thermodynamics of phosphate compound
Oxidation Reduction reaction
Thermodynamics of life
Glycolysis
a.
b.
c.
d.
e.
f.
Glycolytic pathways, utilization of Glucose
Reaction of Glycolysis
Fermentation: The anaerobic fate of Pyruvate
Control of metabolic flux
Metabolism of Hexoses other than Glucose, Feeder’s pathway
Gluconeogenesis
24
13.
Glycogen Metabolism
Glycogen breakdown, Glycogen Synthesis, control of glycogen metabolism,
Glycogen storage diseases (Vongerk’s syndrome)
14.
Citric Acid Cycle
Cycle overview, Metabolic sources of Acetyl CoA, enzymes of TCA,
Regulation of TCA, Amphibolic nature of TCA
Other pathways of Carbohydrate Metabolism
Glucogenesis
a.
b.
c.
15.
Glyoxylate Pathway
Pentose Phosphate Pathway
Regulation of blood glucose concentration, Diabetic mellitus,
conversion of carbohydrates into fats
Lipid Metabolism
Lipid Digestion, Absorption and Transport, Oxidation of Triglycerides,
Ketone bodies, Fatty acid oxidation, fatty acid Biosynthesis – Regulation of
fatty acid metabolism, , arthreoscleoris, Nieman’s pick disease, Tay sach’s
disease.
16.
Amino Acid Metabolism
Dynamic state of protein, metabolism, Amino acid deamination, urea cycle,
transmination, Aminoacid as biosynthetic precursor, Urea cycle
Metabolic disorder in urea cycle, Metabolism of Amino Acid,
17.
Biochemical Communication
Hormones, Molecular mechanism of signal Transduction
C-AMP, C-AMP as a second messenger for number of regulator molecule, CGMP also act as secondary messenger, Insulin receptor, Ca2+ as second
messenger, Ion channels gated by ligand and membrane potential, Steroid and
thyroid hormones, Neurotransmission.
25
18.
Immunology
Adaptive and Innate Immunity, Phagocytes and natural killer cells, acute
phase proteins, compliments, interferon’s antibody, clonal selection theory, Tcells, B-cells, mononuclear phagocytic system, Reticulo endotheliaal system,
antigen presenting cells, polymorphomonoclear Granulocytes (Eosinophil,
Basophillic and Neutrophill) Mast cells, Plateletes, Primary and Secondary
lymphoid tissues.
19.
Antigen Recognition and Antibody structure
Antigen antibody binding, antibody affinity, avidity , Haptens, Carriers,
T-independent and T-dependent Antigen. The Immunologlobulins, antibody
function Immunologlobulins, classes and subclass, T-cells receptor,
Development of anti body response, Affinity maturation, Isotopic switching
MHC, Primary and Secondary Antibody response, monoclonal antibodies.
20.
Immunological Techniques
Precipitation reaction in gel, radio immunoassay, ELISA, Immunoblotting
21.
Recombinant DNA Technology
C-DNA, Outlines and Medical Importance
22.
Nucleic Acid Structure
DNA, types of DNA (A, B, Z) Watson & Crick (Normal), Charagaff rule,
RNA Hyperchromic effect transcription, translation, r-RNA, t-RNA, m-RNA
26
2.5
Technology of Plant Foods
A.
Technology of Fruits and Vegetables
100 Marks (4 Lectures)
I.
Introduction, importance, History and need of preservation, spoilage and
preservation of fruits and vegetables.
II.
Canning and Bottling of Fruits and Vegetables: Process of canning,
factors affecting the process time and temperature, containers of packing,
lacquering, syrups and brines for canning, spoilage in canned foods.
III.
Fruits beverages: Introduction, process of fruit juice (selection, juice
extraction, deaeration, chemically preserved with sugars, freezing, drying,
tetra-packing, carbonation), Processing of squashes, cordials, syrups,
nectars, concentrates and powders.
IV.
Jams, Jellies and Marmalades: Processing and Technology, defects in
jelly.
V.
Pickles, Chutneys and Sauces: Processing, types, causes of spoilage in
pickling.
VI.
Tomato products: Selection of tomatoes, processing of tomato juice,
tomato puree, paste, ketchup, sauce and soup.
VII.
Dehydration of fruits and vegetables: Sun drying, Mechanical
dehydration, drying system, process variation for fruits and vegetables,
packing and storage.
27
B.
Technology of cereals, legumes and oilseeds:
Chemical composition of cereals
C.
I.
Wheat:
types, milling, flour grades, flour treatments (bleaching,
maturing), flour for various purposes, technology of bread and biscuit
preparation.
II.
Rice: Variety, milling, parboiling, ageing of rice, utilization of by
product.
III.
Corn: Variety, milling, cornflakes
IV
Milling of barley, oats, sorghum, ragi and millets.
V.
Technology of pulses (milling)
VI.
Oilseeds: Composition, extraction of oil and refining, sources of
protein(defatted flour, protein, concentrates and isolates), properties and
uses, protein texturization.
Plantation products
I.
Spices: Processing and properties of major and minor spices, flovouring
components of spices, essential oils, oleoresins, adulteration.
II.
Tea, Coffee and Coca: Processing, variety and products
28
2.6
Computer Programming and Network Analysis
100 marks
(Theory 40, Practical 60)
Computer Language: Basic concepts of Fortran 77
Language-character set, constants & variables, expressions and their hierarchy,
simple input and output statements, flow charts, loop instructions, formal
statements-I, F, E, X, H, T, field specification, transfer of control statements- GO
TO, Computed GO TO statements, arithmetic IF, logical IF, DO statements,
subscripted variables, data and type statements, the statements function, function
subprogram, subroutines subprograms, logical operations.
Writing of programs to compute simple problems like evaluation of functions and
summation of series as well as calculations of statistical characteristics, computer
Arithmetic and Error control; Computer number systems, round off errors control
of round of errors.
Pit falls in computations
Linear and Non linear Equations: Gauss Elimination method iterative
improvement- Bisection, secant and Newton – Raphson method for polynomial
equations, Gauss Seidel iterative method for soln. Of simultatneously equations,
Numerical Interpolation, Numerical Integration and solution of Differential
Equations.
29
2.7
Practicals in Food and Nutrition and Principles of Food Science
A.
Practicals: Food and Nutrition
Unit I
a. Nutrition Manual
b. Principles of Meal Planning
c. Concepts of Food Exchange List
d. Food Distribution Table
e. Meal Planning
f. Meal Planning and snack planning for all income groups
(i) Adolescent
(ii)
Pregnant Lady
(iii) Lactating Mother
(iv) Pre-Schooler
g. Diet planning in conditions of under nutrition and over nutrition
Unit II
B.
Practicals:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
50 Marks
Preparation of Cakes
Bread and Buns
Biscuits and Cookies
Ice-Cream
Pizza
Principles of Food Science
Estimation of reducing sugar by fehlings procedure
Estimation of salt content in brine.
Estimation of salt content in butter.
Estimation of starch content by phenol sulphuric acid medthod.
Estimation of total sugars by phenol sulphuric acid method.
Preparation of brix solution and checking by hand refractometer.
Estimation of protein content by formol titration.
Determination of porosity in tin plates.
Determination of fat content by soxhlet method.
Determination of hardness of water.
Determination of acidity of water.
Determination of alkalinity of water
To perform sensitivity tests and determination of threshold values for
different tastes – sweet, salty, sour and bitter.
Estimation of protein by Kjehldahl’s method.
Note: These two practicals of FNN and PFS should be treated as separate practicals
of 50 marks each,
2.7 A
2.7 B
Practicals in FNN
Practicals in PFS
50 Marks
50 Marks
30
2.8
Biochemistry Practical
1.
Solutions:
2.
3.
(a)
Preparation of molar, % solution and buffers
(b)
Determination of Pka of acid
(c)
Determination of PI for Casein
Chromatography:
(a)
Separation of amino acids by descending paper chromatography
(b)
Separation of Leaf pigment by Thin Layer chromatography using Silica G25,
(c)
Separation of sugar by Thin Layer chromatography
(d)
Preparation of gel permeation column
(e)
Separation of COCl2 (Cobalt Chloride) and Blue dextran using sephantex
G-25
Electrophoresis:
(a)
(b)
4.
SDS-gel electrophoresis, Determination of Mol wt. Of proteins
Agarose gel electrophoresis for DNA
Spectrophotometer
(a)
(b)
(c)
(d)
(e)
(f)
5.
50 Marks
The UV absorption of protein and nucleic acid
Estimation of protein by Bradfod’s method
Estimation of protein by Lowry’s method
Estimation of sugars by Anthrone method
Determination of Beer’s Law
Determination of max of Cobalt chloride and Methylorange.
Carbohydrates:
Qualitative test for sugars and preparation of osazone
31
6.
7.
Enzymes:
(a)
Isolation and partial purification of enzyme acid phosphatase from moong
dal using ammonium sulphate precipitation
(b)
To find out the activity of enzymes
Immunology:
To raise antibodies in rabbit and check for the presence of Ab by Oucterlony’s
double diffusion method
8.
Microbiology
To culture E.coli and check for its antibiotic sensitivity
9.
Molecular Biology
To isolate plasmid DNA from E.coli and carry out its electrophoresis.
32
2.9
Practicals in Technology of Plant Foods
I.
50 Marks
Cereal Technology
(i) Physical Characteristic of Wheat
(a) Color
(b) Thousand Kernel Weight
(c) Hectoliter Weight
(ii)
Quality Evaluation of Wheat Flour
(a)
(b)
(c)
(d)
(iii)
Yeast fermenting power
Pelenske value
Gluten content
Determination of Potassium Bromate in flour
Physical parameters of Paddy and Rice
(a)
(b)
(c)
(d)
Grain Dimension (L, B, T)
Thousand Kernel Weight
Bulk density,true density/porosity
Angle of Repose
(iv) Cooking quality of Rice
(v) Detection of adulterants in spices.
II.
Fruits and Vegetable Technology: Estimation of
(i)
Total soluble solids (TSS) by:
(a) Physical method
(b) Chemical method
(ii)
pH and acidity of juices
(iii)
Brix – Acid ratio
(iv) Ascorbic acid
(v)
Effect of heat treatment of Ascorbic acid retention
(vi) Preparation and evaluation of pectin products
2.0
Summer Training
50 Marks
33
3.1
Advanced Food Science –I
100 Marks (4 Lectures)
1.
Quality Attribute of Foods: Introduction to appearance fectors, textural fectors
and additional quality fectors.
2.
Taste: Introduction organs involved in taste perception, viz: tongue, papillae,
taste buds, salivary glands, Mechanism of taste perception, chemicals
responsible for sweet, salt, sour and bitter taste their structure and chemical
dimensions.
Fectors affecting taste qualities. Reaction time and fectors affecting it. Absolute
and recognition threshold.
3.
Olfaction: Introduction and definition, Anatomy of nose, mechanism of
perception of odour. Prerequisites for odour, perception, Odour classification,
chemical specificity of odour amoore classification, olfactory abnormality,
measurement of odour using olfectometer (Primitive, Double tube, Elseberg
techniques Wenzel’s olfactomt), Merits and demerits of each.
4.
Colour: Introduction to natural and synthetic colours, functions of color in
foods. Optical aspect of color, perception of color, objective evaluation, use of
Munsell color system and CIE color system. Qualitative and quantitative
analysis of color by above systems, Reflectance spectrophotometry.
5.
Texture: Introduction and definition, Parameters to describe texture, subjective
evaluation, Phases of oral processing objective analysis, Rheological methods of
texture measurement including rheological models, Measurement of texture in
various food groups viz. Cereals, dairy, fruits and vegetables.
6.
Food Contamination: Introduction, categories of contaminants, natural,
toxicants, Botulinum toxins, Mycotoxins, structure of aflatoxinBI, Structure of
DDT, Pesticides, Metal contaminants (Mn, Pb, Sn) radioactive contamination
7.
Adulteration:
Introduction to common adulterants and their detection
techniques in salts, fats and oil, milk and milk products, spices and condiments,
tests for some specific adulterants, impact of adulteration and newer adulterant.
8.
Additives: (Chemical, technological and toxicological aspect).
Introduction, characteristic of additives, need to add additives. Types of
additives, antimicrobial agents (Nitrites, Sulphides, SO2, Nacl, H2O2).
Antioxidants (Introduction, mechanism of action, natural and synthetic anti
oxidants, technological aspect of antioxidants). Sweeteners (Natural and
artificial, chemistry, technology and toxicology, consideration for choosing
sweetening agents), Colors (Natural, artificial and natural identical, FD & C
Dyes and Lakes.
34
9.
Food Laws and Standards: History, US Laws, ISO & HACCP
10.
Recent trends in food science: Basic principles and application of some basic
techniques viz. Freeze Drying, retortable pouches, microwave processing high
fructose com syrup, extrusion cooking, vacuum evaporation, cryogenic freezing,
reverse osmosis, food irradiation, electrodialysis, ultrafilteration, supercritical
fluid extraction, inert gas packaging, fat mimetics and total quality management.
35
3.2
1.
Advanced Food Science II
100 Marks (4 Lectures)
Introduction to chemistry of foods
Composition, factors affecting composition of foods.
2.
Water:
Definition of water in foods
Physical properties of water and ice
Interaction of water with solutes
Structure of water molecule
Sorption phenomenon
Types of water
Water activity – food spoilage
3.
Fats and Lipids;
Classification of lipids,
Identification of natural fats and oils using
(a) Physical properties: Melting point, softening point, slipping point, shot
melting point, specific gravity, refractive index, smoke, flash and fire
point, turbidity point.
(b) Chemical properties: Reichert Meissel No., Polenske No., Iodine No.,
acetyl value, peroxide value, saponification value, auto-oxidation,
rancidity, flavor reversion
(c) Technology of edible fats and oils (Extraction and refining)
(d) Technology of individual fat products
4.
Protein:
Protein classification
Amino acid composition and protein structure
Denaturation
Physical and chemical properties
Electrophoresis, Sedimentation, Osmotic, Pressure, Light scattering, Analysis of
unusual component, Amphoterism of Protein, Precipitation with antibodies.
Functional properties of Proteins
Nature of food proteins (Plant and Animal Proteins)
36
5.
Carbohydrates:
Introduction and classification
Monasaccharides, oligo and poly saccharides
Structure of important Polysaccharides (Starch, Glycogen, Cellulose, Inulin,
pectin, Chitin, Hemicellulose, Seaweed gums)
Chemical reactions of carbohydrates
Modified celluloses and starches
6.
Enzymes:
Introduction, classification
General characteristics
Enzymes in food processing (Amylase, Proteases, Pectinases, Oxidoreductaces)
Immobilized enzymes
7.
Minerals:
Major and minor minerals
Metal uptake in canned foods
Toxic metal
Occurrence of Minerals (Plants and Animals)
8.
Flavor:
Definition and basis tastes
Chemical structure and taste
Description of food flavors
9.
Pigments and synthetic Dyes:
Introduction and major types (classification)
Food Pigments (chlorophyll, Carotenoids, Anthocynin and Flavonoids, Beet
pigments, Caramel)
Permitted synthetic dyes
10.
Vitamins
Water soluble vitamins
Fat soluble vitamins
37
11.
Physico-chemical and nutritional changes occurring during food processing
such as:
Drying and dehydration
Irradiation
Freezing
Fermentation
Cannin
12.
Enzymatic and non-enzymatic browning reactions in foods
13.
Uses of enzymes in food industry
14.
New product development
Definition
Importance
Steps of product development
Reasons for failure.
38
3.3
Food Microbiology
100 Marks (4 Lectures)
1.
Introduction: Definition, interrelationship of Microbiology with other sciences,
scope of food microbiology, Factors governing growth of micro organisms in
foods (Intrinsic and Extrinsic Factors), Principles of Microscopy.
2.
General Characteristics of Bacteria, Yeast and Mold: Definition of above
three group of micro organism, similarities and differences among them, their
importance in foods
Classification of bacteria, morphology of bacteria with special mention to spores
and capsule, various families of bacteria with distinguishing features and
examples
-
Classes of mold with special reference to sexual and asexual
spores with examples and their morphology, Cultural
characteristics
-
Yeast’s and their importance in foods, morphology and cultural
characteristics
-
Definition and importance of viruses in foods, lytic & lysogenic
cycle
3.
Micro-organisms important in food: General characteristics) of LAB
(Morphological and biochemical), Fermentation pattern (Homolactic and
Heterolactic), leloi, Tagatose and citrate pathway.
4.
Production of cultures for food fermentations: Principles behind selection
and maintenance of cultures, Outline of methods of starter culture production,
Maintenance of purity of cultures (Testing methods).
5.
Cultivation of micro-organisms: Importance, Methods of isolation and
cultivation, Pure Culture technique, preparation of pure cultures of bacteria,
yeast and mold, enumeration methods for micro-organisms.
6.
Food spoilage and food contamination: Factors, affecting spoilage, specific
micro-organisms causing spoilage of milk and milk products, meat, fish, egg,
cereal and cereal products, fruits, vegetables and canned products and their
defects.
39
7.
Chemical changes caused by micro-organisms in foods: breakdown of
proteins, carbohydrates, fats and other constituents during spoilage in foods.
8.
Microbiology of food plant sanitation: Introduction to food plant sanitation,
sources of contamination, control methods using physical, chemical agents and
detergents, waste disposal and treatment methods, methods of testing personnel
hygiene, water testing methods.
9.
Food borne poisoning: Introduction of food borne poisoning, types of
poisoning, origin, symptoms and prevention of some commonly occurring food
poisoning, Investigation of food borne disease outbreaks, Emerging pathogens of
concerns.
10.
Principles of Food Preservation: Basic principles of heat preservation,
canning, freezing, irradiation with reference to microbial activity.
40
3.4
Technology of Animal Foods
1.
Meat and Poultry Products:
100 Marks (4 Lectures)
(A) Livestock and poultry population in India, development of meat
and poultry in India and its need in nation’s economy, glossary of
live market terms for animals and birds.
(B) Effects of feed, breed and environment on production of meat,
animals and their quality.
(C) Slaughter, inspection and grading, ante mortem examination of
meat animals, slaughter of cattles, buffalo, sheep, goats, pigs,
dressing of carcasses, post-mortem examination of meat, retail and
wholesale cuts, grading.
(D) Factors influencing the quality of fresh meat and cured meat,
preservation, refrigeration and freezing thermal processing,
dehydration, irradiation and antibiotics, meat curing-bacon, ham,
canned meat, salami, sausage products, packaging, nutritive value
of meat products.
(E) By products – like meat fats, feeds, hides, skins, natural casing and
feathers and miscellaneous by products.
2.
3.
Egg and Egg products:
(A)
The egg factory, its techniques of working, structure, composition and
nutritive value of its products.
(B)
Preservation of eggs, by different methods: refrigeration, freezing,
thermal processing, dehydration, coating.
(C)
Factors affecting egg quality and measures of egg quality
Fish and Fish Technology:
(A)
Introduction and Fish Procurement
(B)
Status of Fishery Industry in India
(C)
Chilling and Freezing of Fish: Relationship between chilling and
storage life, MAP, general aspects of freezing, freezing systems (air blast
41
freezing, plate of contact freezing, spray or immersion freezing), freezing
on board, onshore processing, changes in quality in chilled and frozen
storage, thawing.
(D)
Preservation of Fish by Curing: Drying and salting of fish, water
activity and shelf life,. Salting processes, salting methods (brining,
pickling, kench curing, gaspe curing), types of salt, dried and salted fish
products – pindang, fishwood, dried shrimp. Preservation by smoking,
smoke production, smoke components, quality, safety and nutritive value
of smoked fish, processing and equipment, pre-smoking processes,
smoking process control, traditional chimney kiln, modern mechanical
fish smoking klin, examples of smoked and dried products.
(E)
Canning of fish: principles of canning, classification based onpH
groupings, effect of heat processing on fish, storage of canned fish, rigid
metal containers, pre-process operations, post-process operations, cannery
operations for specific canned products-brisling in oil, tune, skinless
fillets of mackerel in sauce, new canned products.
(F)
Fishery Bioproducts: surimi – Introduction, fish muscle proteins, the
surimi process, traditional and modern surimi production lines, quality of
surimi products, comparison of surimi and fish mince products.
Fish protein concentrates (FPC), Fish protein extracts (FPE), Fish
protein hydrolysis (FPH), fish oil, Specialist products (glue and gelatine)
(G)
Fermented Fish Technology: Indigenous Products – Fish sauce and Fish
Paste.
4.
Milk and Milk Products:
(A) Definition of milk (PFA), components (gross composition of milk from
Cow, Buffalo, Goat, Sheep, Human), differences between cow and buffalo
milk.
(B) PFA standards of Cow, Buffalo, special milks (toned, double toned,
recombined, reconstituted, standardized)
(C) Factors affecting composition of milk
Physical properties of milk-color, taste, pH and buffering capacity,
refractive index, viscosity, surface tension, freezing, boiling point, specific
heat, OR, electrical conductivity.
(D) Lactose (Alfa and Beta forms differences)
Significances of lactose in diary industries
42
(E)
Milk fat – General structures 9specially w.r.t. fatty acids), components of
fatty acids affecting melting point, boiling point, solubility and R.I., fat
constants (saponification value, iodine value, RM value, Polenske value,
peroxide value.
(F)
Chemical reactions of fat (hydrolysis, auto-oxidation), condition favouring
auto-oxidation, prevention, measurement.
(G) Protein (general structure) amphoteric nature, difference between casein
and serum protein, different tyupes of casein (acid and rennet) serum
proteins, fractionation of proteins, uses of casein.
(H) Enzymes – catalase, alkaline phosphatase, lipases and proteases
(I)
Market milk industry
(i)
Systems of collection of milk
(ii)
Reception and platform testing
(iii)
Various stages of processing
(iv)
Filteration
(v)
Clarification
(vi)
Homogenization
(vii)
Pasteurization
(Descriptions of clarifier, cream separator, homoginizer and plate heat
exchanger)
(J)
Flow diagram of following milk products - Butter, ghee, flavored milk,
yoghurt dahi, shrikhand, ice-cream, condensed milk, milk powder,
channa, paneer, cheese (cheddar).
43
3.5 A.
Practicals in Advanced Food Science–I
50 Marks
a.
Training of sensory panel for flavor perception
b.
To perform sensitivity tests for four basic tastes
c.
To perform difference tests
d.
To identify a few chemicals and related odorous
e.
Sensory evaluation of milk for flavors
f.
Extraction of pigments from various fruits and vegetables and influence of
heating time and pH
g.
Sensory evaluation of biscuits samples for textural properties
h.
Estimation of degree of penetration of butter samples using penetro meter
i.
Test for the presence of sesame oil
j.
Chromatographic estimation of color dyes
k.
Estimation of residual SO2 in beverages
l.
Analyses of edible common salt as per PFA
m.
Analyses of edible sugar as per PFA
n.
RM/PV estimation in fats
o.
NH3 estimation in water
44
3.5B
Practicals in Food Engineering
50 Marks
1.
Determination of Alcohol Insoluble solids in peas
2.
Preparation of Laboratory layout
3.
Canning of Tomatoes in brine/syrup
4.
Canning of carrots in brine
5.
Canning of pineapplies in syrup
6.
Lye peeling and canning of oranges in syrup
7.
Cut out analyses of baked beans in tomato sauce
8.
Cut out analysis of cherries in syrup
9.
Cut out analysis of any other kind of can (depending on availability)
10.
Determination of BOD of given food industry efficient
11.
Determination of COD of given food industry efficient
12.
Determination of viscosity using broke fields viscosity
13.
Determination of effect of temperature on viscosity
14.
Study the drying characteristics in bread
15.
Determination of Tin content in the given can product
16.
Optimization of bakes yeast production
17.
Optimization of Alcohol production
45
3.6
Practicals in Advanced Food Science II
50 Marks
List of Experiments
1.
Preparation of primary and secondary solutions
2.
Estimation of moisture
3.
Estimation of water soluble, acid soluble and total ash
4.
Estimation of minerals (calcium and phosphorous)
5.
To study the gelatinization temperature range (GTR) of different starches and
effect of additives on GTR
6.
Determination of smoke point and percent fat absorption for different fat and oils
7.
Determination of percent free fatty acids
8.
Estimation of peroxide value
9.
Estimation of Iodine value
10.
Estimation of saponification number
11.
Determination of refractive index. and specific gravity of fats and oils
12.
Determination of thermal inactivation time of enzymes in fruits and vegetables
13.
Determination of carotenoids w.r.t. flour pigments
14.
To study the extend of non-enzymatic browning by extraction method
15.
To estimate reducing and non-reducing sugars using potassium ferricyanide
method
16.
Introduction of the concept of new product development and basic formulation of
a new product (Lab scale)
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3.8 A.
Practicals in Technology of Animal Food
50 Marks
Meat and Poultry Products
a) Evaluation of the quality of meat and poultry
b) Analysis of meat and poultry products
c) Estimation of meat protein
Fish and Fish Products
a) Evaluation of quality of fish for processing physiochemical indices of
quality
b) Estimation of fish protein
c) Analysis of frozen fish
d) Analysis of canned fish
Milk and Milk Products
a) Chemical analysis of milk products
b) Milk pasteurization and sterilization
c) Quality evaluation of milk products
Egg and Egg Products
1.
Measures of egg quality
a) External quality characteristics
b) Internal quality characteristics
2.
Indian and U.S. standards for quality of eggs
3.
Preservation of eggs
a)
b)
c)
d)
4.
Thermostabilisation (Flash treatment)
Freezing
Coating
Lime water method
Assessment of freshness of eggs
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3.8 B.
Practicals in Food Microbiology
50 Marks
1.
Cleaning and sterilization of glassware
2.
Preparation and sterilization of nutrient broth
3.
Preparation of slant, slab and pourplates using nutrient agar
4.
To study morphology of bacteria and moulds using permanent slides
5.
Simple staining
6.
Grams staining
7.
Negative staining using tooth tarter
8.
Endosperm staining
9.
Preparation of different media (complex, differential and selective)
10.
Streaking of enteric bacteria on EMB agar
11.
To study casin hydrolysis by micro-organisms on SMA
12.
To study the aerial microflora using PDA
13.
To perform standard plate count using soil sample
14.
To study fermentation pattern of carbohydrates by different micro-organisms
15.
To demonstrate presence of catalase enzyme
16.
Analysis of water (most probable number and IMV, Ctests)
17.
Assessment of surface sanitation by swab/rinse method
18.
Assessment of personal hygiene
Note: These above two parts (3.8 A and 3.8 B) should be treated as two separate
practicals of 50 marks each.
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3.9
Food Engineering and Packaging
100 Marks
Introduction: Concept of Unit operation, units and dimensions, unit conversions,
dimensional analysis, Mass and Energy Balance.
Fluid Flow in food Processing – Liquid Transport systems, Pipelines for processing
plants, Types of Pumps, Properties of Liquids, Newtons Law and Viscosity,
measurement of Viscosity: Capillary Tube Viscometer (concept and Mathematical
design), Rotational viscometer (concept and mathematical design), Numerical based
on viscometers, Influence of temperature on viscosity, Properties of Non-Newtonian
fluids, Flow characteristics, Reynolds Number, friction (derivation of Darcy, Fanning
and Poiseuille Equations), Moody chart, Numericals based on Friction and Moody
chart, Bernoulli”s Equation and numericals on it, Flow Measurement devices:
Concept of U Tube manometer, Pilot-Tube, Orifice meter, venture meter, Variable
Area meter (Rotameter).
Psychometrics – Properties of Dry Air, Properties of Water Vapour, Properties of air
Vapour mixture, Concepts and Mathematics of Dry Bulb Temperature, Gibbs Dalton
law, Dew Point Temperature Humidity Ratio, Relative Humidity, Humid Heat,
Specific Volume, Adiabatic Saturation of Air, Wet Bulb Temperature, Psychometric
Chart, air conditioning Processes like Heating and cooling of air, Mixing of Air,
Drying and numerical problem based on all these.
1
REFRIGERATION:
Concept
of
refrigeration,
selection
of
a
refrigerant,Nomenclature of refrigerants, components of a Refrigeration system and
description of a Refrigeration cycle, Pressure Enthalpy charts, Pressure Entherapy
Tables, mathematical Expressions useful in analysis of vapour – Compression
Refrigeration of compression, condensation, Evaporation (Refrigeration Effect),
Coefficient of performance, Refrigerant flow Rate, superheating and subcooling of
refrigerant, Numericals based on VCR system, Freon 12 and R-717, superheating and
subcooling.
2
FREEZING – Direct and Indirect freezing, various food freezers, freezing Time
calculation using Plank’s Equation Numericals based on Planks Equation and concept
of Freezing, Quality changes during frozen storage, Practical storage Life (PSL), High
Quality Life (HQL) and Just Noticeable Difference (JND).
3
STEAM - Energy for food processing, Generation of steam, construction and
functions of fire tube and water tube boilers, Thermodynamics of Phase change, steam
tables, Numericals based on pH diagram, saturated steam tables and syperheated
steam tables.
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4
HEAT TRANSFER - Heat exchangers used in the food industry: Plate Heat
Exchanger, Tubular Heat Exchanger, Scraped surface heat exchanger, Steam Infusion
heat Exchanger, Thermal Properties of Food, Medas and Laws of heat Transfer,
Application of steady state Heat Transfer, conductive heat transfer through a
Rectangular slab, Tubular Piple, Composite Rectangular Wall (In series), Composite
Cylindrical Tube (in series), Estimation of convective heat transfer coefficient, Forced
convection (Laminar Transition and Turbulent Flow), Convection in non circular
Flow post immersed, objects, free convection including Nusselt Number, prandtl
Number, Grash of Number, Estimation of overall Heat Transfer coefficient, Design of
Tubular, Heat Exchanger, Importance of surface characteristics in Radiative heat
Transfer, Numericals based on all these Applications.
5
THERMAL PROCESSING - Decimal reduction Time, Thermal resistance
Constant, Thermal Death Time, Spoilage probability, Relationship between chemical
kinetics and thermal processing parameters : Decimal Reduction time “D” and Rate
Constant “R”, Q10 and Thermal Resistance Constant “Z” , Activation energy Ea and
Thermal resistance Constant “Z”, Q10 and Ea, Numericals and semi-logisthmic
plotting based on all this. General method of process Calculation.
6
MASS TRANSFER - Introduction to mass Transfer, The Diffusion process, Fick’s
Law of Diffusion, Membrane separation systems, Principle of electro dialysis and its
application in desalting of water, Principle of reverse Osmosis, van’t Hoff’s Equation,
Hagen – Poiseuille Law, Principle of Ultrafilteration, Concentration Polarization,
membrane devices used for Ro and Uf: Plate and Frame, Tubular, Spiral wound and
hollow fiber devices.
7
FOOD DEHYDRATION - Basic Drying Process, Moisture content on wet basis
and dry basis, Drying Curve, Drying Rate Curve, Constant Rate Drying, Critical
Moisture content, Falling Rate Drying, various Dehydration systems used in the food
industry. Dehydration system Design using Mass and Energy Balance, Drying Time
Prediction and Numerical problems based on Dryer Design and Drying Time
predictions.
8
EVAPORATION - Single effect evaporator, multiple effect-evaporator, boiling
point elevation, types of evaporations: batch type Pan Evaporator, Natural circulation,
Rising film, Falling film, Rising/falling film, Forced circulation, Agitated Thin Film,
Thermal recompression, Mechanical vapour recompression evaporators, vatrical
design of single and double effect evaporators and numericals based on that
50
9
SIZE REDUCTION - Principle, size reduction of fibrous foods-slicing, dicing,
flaking, shreeding and pulping equipment, For dry foods – Disc mills, hammer mills,
plate mills, roller mills.
For liquid foods – Emulsification and homogenizes (pressure and ultrasonic
homoginiser).
10
MIXING - Principle, Liquid mixer – Propeller mixer
Powder and particle mixer – Ribbon mixer, tumbling mixer
Dough and paste mixer – Z blade (sigma blade) mixer or kneader.
11
SEPARATION PROCESS - Gas absorption – principle, method and application
Distillation – principle, distillation equipment
Extraction and washing – principle, solid-liquid extraction (Leaching)
Filtration – principle, equipment (plate and frame filter press, rotary vacuum filter.
Sedimentation – principle, gravitational sedimentation
Sieving – principle, rotrary screen and vibrating screen
Centrifugation – principle, disc-bowl centrifuge, coveyor bowl centrifuge
12
PACKAGING - Introduction, Purpose and Requirements of Packaging in food
industry. Types of Containers, Packaging materials, Factors responsible for
permeation of vapor and gases through packaging films, Detailed description of
packaging of:
a)
b)
c)
d)
e)
f)
g)
Frozen Products
Dried products
Chemically Preserved Foods
Fats and Oils
Confectionery
Fruit Juices
Heat Processed
Note: Paper 3.9 should be treated as a theory paper of 100 marks and not as
Project I
51
3.0
Industrial Project
50 Marks
A four weeks summer training relating to a project conducted by student in
the industry.
52