Applicable for Batch: 2020-23

Course Structure & Syllabus of Bachelor of Science- B.Sc. Hons. Food Technology

Applicable for Batch: 2020-23

UTTARANCHAL UNIVERSITY ArcadiaGrant,P.O.Chandanwari,Premnagar,Dehradun, Uttarakhand-

248007,INDIA

Detailed Course Structure & Syllabus

of Bachelor of Science- B.Sc. (Hons.) Food Technology


Under Choice Based Credit System (CBCS)

UTTARANCHAL

UNIVERSITY



B.Sc. (Hons.) Food Technology- 3 Years (Effective from Academic Year 2020-23)

Under Choice Based Credit System (CBCS)



LIST OF CORE COURSES (CC) (All 13 courses are compulsory)

S.No Course Code Course Name Credits Remarks

1 TBFT-101/PBFT-101 Fundamentals of Food Technology 6 CC-1

2 TBFT-102/PBFT-102 Principles of Food Science 6 CC-2

3 TBFT-201/PBFT-201 Food Microbiology 6 CC-3

4 TBFT-202/PBFT-202 Food Processing Technology 6 CC-4

5 TBFT-301/PBFT-301 Food and Nutrition 6 CC-5

6 TBFT-302/PBFT-302 Technology of Fruits, Vegetables and

Plantation Crops

6 CC-6

7 TBFT-303/PBFT-303 Technology of Dairy and Sea Foods 6 CC-7

8 TBFT-401/PBFT-401 Technology of Cereals, Pulses and

Oilseeds

6 CC-8

9 TBFT-402/PBFT-402 Technology of Food Preservation 6 CC-9

10 TBFT-403/PBFT-403 Technology of Meat, Poultry & Eggs 6 CC-10

11 TBFT-501/PBFT-501 Food Engineering 6 CC-11

12 TBFT-601/PBFT-601 Advance Food Chemistry 6 CC-12

13 TBFT-602/PBFT-602 Principles of Food Quality and

Sensory Evaluation

5 CC-13



LIST OF ABILITY ENHANCEMENT COMPULSORY COURSES (AECC)


1 TBES-104 EVS 2 AECC -1

2 TBEC-204 English Communication 3 AECC -2

3 ADC/PADC-205 Computational Skills 3 AECC -3

4 TBFT-502 Ethics and Human Values 4 AECC -4



LIST OF GENERIC ELECTIVES


1. TBFT-103 (1)/ PBFT-103 (1) Basic Food Chemistry

5

GE -1

2. TBFT-103 (2)/ PBFT-103 (2) Food Biotechnology

5

3. TBFT-203 (1)/ PBFT-203 (1) Bio-Analytical Techniques

5

GE -2

4. TBFT-203 (2)/ PBFT-203 (2) Bioprocess Technology

5

5. TBFT-305 (1)/ PBFT-305 (1) Biochemistry 6

GE -3

6. TBFT-305 (2)/ PBFT-305 (2) Introduction to Life Sciences 6

7. TBFT-405 (1)/ PBFT-405 (1) Food Additives, Contaminants

and Toxicology 6

GE -4

8. TBFT-405 (2)/ PBFT-405 (2) Principles of Food Quality and

Safety 6



LIST OF DISCIPLINE SPECIFIC ELECTIVE (DSE)

Select Any 04 out of 06 courses


1 TBFT-503/PBFT-503 Food Plant Sanitation 6 DSE –1

2 TBFT-504/PBFT-504 Bakery Technology 6 DSE –2

3 TBFT-603/PBFT-603 Total Quality Management

and Entrepreneurship 6 DSE –3

4 TBFT-604 /PBFT-604 Food Packaging 6 DSE –4

5 TBFT-606/PBFT-606 Nutraceutical and Functional

Foods 5 DSE –5

6 TBFT-607 /PBFT-607 Food Industry By-Products

and Waste Utilization 6 DSE –6



LIST OF SKILL ENCHANCEMENT COURSES

S.No Course

Code Course Name Credits Remarks

1 RMB-105 Remedial Biology 0 SEC-1

2 RMM-105 Remedial Mathematics 0

3 TBFT-304 Food Fermentation Technology 3 SEC-2

Compulsory

4 ADP-306 Seminar/Presentation/MOOC

Courses/SWAYAM/NPTEL 1

SEC-3

Compulsory

5 PBFT-404 Workshop/ Seminar 2 SEC-4

Compulsory

6 PDP-406 Personality Development Programme 0 SEC-5

Compulsory

7 ADP-605 Dissertation (Major) & Presentation 2 SEC-6

Compulsory



SEQUENCING OF THE COURSE CODE

S.No. Course Code Course Name

1 TBFT-101 FUNDAMENTALS OF FOOD TECHNOLOGY

2 TBFT-102 PRINCIPLES OF FOOD SCIENCE

3 TBFT-103 (1) GENERIC ELECTIVE 1- BASIC FOOD CHEMISTRY

4 TBFT-103 (2) GENERIC ELECTIVE 1- FOOD BIOTECHNOLOGY

5 TBES-104 EVS

6 RMM-105 REMEDIAL MATHEMATHICS

7 RMB-105 REMEDIAL BIOLOGY

8 PBFT-101 FUNDAMENTALS OF FOOD TECHNOLOGY LAB

9 PBFT-102 PRINCIPLES OF FOOD SCIENCE LAB

10 PBFT-103 (1) GENERIC ELECTIVE 1 LAB - CHEMISTRY OF FOOD

11 PBFT-103 (2) GENERIC ELECTIVE 1 LAB - FOOD BIOTECHHNOLOGY

12 TBFT-201 FOOD MICROBIOLGY

13 TBFT-202 FOOD PROCESSING TECHNOLOGY

14 TBFT-203 (1) GENERIC ELECTIVE- 2 BIO-ANALYTICAL TECHNIQUES

15 TBFT-203 (2) GENERIC ELECTIVE- 2 - BIOPROCESS TECHNOLOGY

16 TBEC-204 ENGLISH COMMUNICATION (AECC-II)

17 ADC-205 COMPUTATIONAL SKILLS

18 PBFT-201 FOOD MICROBIOLOGY LAB

19 PBFT-202 FOOD PROCESSING TECHNOLOGY LAB

20 PBFT-203 (1) GENERIC ELECTIVE- 2 LAB BIO-ANALYTICAL TECHNIQUES

21 PBFT-203 (2) GENERIC ELECTIVE- 2 LAB - BIOPROCESS TECHNOLOGY

22 PADC-205 COMPUTATIONAL SKILLS LAB



23 TBFT-301 FOOD AND NUTRITION

24 TBFT-302 TECHNOLOGY OF FRUITS VEGETABLES AND PLANTATION

25 TBFT-303 TECHNOLOGY OF DAIRY AND SEA FOODS

26 TBFT-304 FOOD FERMENTATION TECHNOLOGY

27 TBFT-305 (1) GENERIC ELECTIVE-3 - BIOCHEMISTRY

28 TBFT-305 (2) GENERIC ELECTIVE-3 - INTRODUCTION TO LIFE SCIENCES

29 PBFT-301 FOOD AND NUTRITION LAB

30 PBFT-302 TECHNOLOGY OF FRUITS AND VEG.AND PLANTATION LAB

31 PBFT-303 TECHNOLOGY OF DAIRY & SEA FOODS LAB

32 PBFT-305 (1) GENERIC ELECTIVE-3 LAB BIOCHEMISTRY

33 PBFT-305 (2) GENERIC ELECTIVE-3 LAB - INTRODUCTION TO LIFE SCIENCES

34 ADP-306 SEMINAR/PRESENTATION/MOOC COURSES/SWAYAM/NPTEL

35 TBFT-401 TECHNOLOGY OF CEREALS PULSES AND OIL SEEDS

36 TBFT-402 TECHNOLOGY OF FOOD PRESERVATION

37 TBFT-403 TECHNOLOGY OF MEAT POULTRY AND EGGS

38 TBFT-405 (1) GENERIC ELECTIVE -4 FOOD ADDITIVES, CONTAMINANTS AND

TOXICOLOGY

39 TBFT-405 (2) GENERIC ELECTIVE -4 - PRINCIPLES OF FOOD QUALITY AND

SAFETY

40 PBFT-401 TECHNOLOGY OF CEREALS PULSES AND OIL SEEDS LAB

41 TBFT-402 TECHNOLOGY OF FOOD PRESERVATION LAB

42 PBFT-403 TECHNOLOGY OF MEAT POULTRY AND EGGS LAB

43 PBFT-404 WORKSHOP/ SEMINAR

44 PBFT-405 (1) GENERIC ELECTIVE -4 LAB - FOOD ADDITIVES, CONTAMINANTS

AND TOXICOLOGY

45 PBFT-405 (2) GENERIC ELECTIVE -4 LAB - PRINCIPLES OF FOOD QUALITY

AND SAFETY

46 TBFT-501 FOOD ENGINEERING

47 TBFT-502 ETHICS AND HUMAN VALUES



48 TBFT-503 FOOD PLANT SANITATION

49 TBFT-504 BAKING TECHNOLOGY

50 PBFT-501 FOOD ENGINEERING LAB

51 PBFT-503 FOOD PLANT SANITATION LAB

52 PBFT-504 BAKING TECHNOLOGY LAB

53 ADP-505 PRESENTATION ON INDUSTRIAL TRAINING/ VISIT

54 TBFT-601 ADVANCE FOOD CHEMISTRY

55 TBFT-602 PRINCIPLES OF FOOD QUALITY AND SENSORY EVALUATION

56 TBFT-603 TOTAL QUALITY MANAGEMENT AND ENTREPRENEURSHIP

57 TBFT-604 FOOD PACKAGING

58 PBFT-601 ADVANCE FOOD CHEMISTRY LAB

59 PBFT-602 PRINCIPLES OF FOOD QUALITY AND SENSORY EVALUATION

60 PBFT-603 TOTAL QUALITY MANAGEMENT AND ENTREPRENEURSHIP LAB

61 PBFT-604 FOOD PACKAGING LAB

62 ADP-605 DISSERTATION (MAJOR) AND PRESENTATION LAB

63 TBFT-606 NUTRACEUTICAL AND FUNCTIONAL FOODS

64 PBFT-606 NUTRACEUTICAL AND FUNCTIONAL FOODS LAB

65 TBFT-607 FOOD INDUSTRY BY-PRODUCTS & WASTE UTILIZATION

66 PBFT-607 FOOD INDUSTRY BY-PRODUCTS & WASTE UTILIZATION LAB

The member secretary proposed vote of thanks to the chair, Academic Expert and all the members of the

board of study and the meeting was concluded.



COURSE CREDIT SCHEME

Semeste

r

Core Course Discipline Specific

Elective Course

Skill Enhancement

Elective Course

Generic Elective

Course

Ability Enhancement

Elective Course

Total

Credit

s

No. of

Papers

Credit

s

(L-T-

P)

Total

Credit

No. of

Papers

Credit

s

(L-T-

P)

Total

Credit

No. of

Papers

Credit

s

(L-T-

P)

Total

Credit

No. of

Papers

Credit

s

(L-T-

P)

Total

Credit

No. of

Papers

Credit

s

(L-T-

P)

Total

Credit

I 2 4-0-3 12 - - - - - - 1 4-0-2 5 1 2-0-0 2 19

II 2 4-0-3 12 - - - - - - 1 4-0-2 5 2 3-0-0,

2-0-2

6 23

III 3 4-0-4 18 - - - 2 3-0-0,

0-0-2

4 1 4-0-4 6 - - - 28

IV 3 4-0-4 18 - - - 2 0-0-4,

2-0-0

2 1 4-0-4 6 - - - 26

V 1 4-0-4 6 2 4-0-2,

4-0-4

11 1 0-0-2 1 - - - 1 4-0-0 4 22

VI 2 4-0-4,

4-0-2

11 2 4-0-2,

4-0-4

11 1 0-0-4 2 - - - - - - 24

Total

Credits

for the

Course

77 22 9 22 12 142



Semester – I

S.

No.

Code

TBFT

/ PBFT

Paper Title Period

L-T-P

Credit

Theory Practical Total

Marsks End

sem.

Sess. End

sem.

Sess.

1 101 Fundamentals of Food Technology (C-1) 4-0-3 6 60 40 25 25 150

2 102 Principles of Food Science (C-2) 4-0-3 6 60 40 25 25 150

3 103 Generic Elective-I 4-0-2 5 60 40 25 25 150

4 TBES-104 EVS (AECC-1) 2-0-0 2 60 40 - - 100

5 *RMM -105

*RMB-105

*Remedial Mathematics/

*Remedial Biology (SEC-1)

2-0-0 0 0 50 - -

Total 16-0-8 19 550

*This is non-credit paper but minimum qualifying marks are 40% i.e 20 out of 50 required.

Generic Elective-I:

1. Basic Food Chemistry

2. Food Biotechnology



SEMESTER-II

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 201 Food Microbiology (C-3) 4-0-3 6 60 40 25 25 150

2 202 Food Processing Technology (C-4) 4-0-3 6 60 40 25 25 150

3 203 Generic Elective-II 4-0-2 5 60 40 25 25 150

4 TBEC-204 English Communication (AECC-2) 3-0-0 3 60 40 - - 100

5 ADC/

PADC-205

Computational skills (AECC-3) 2-0-2 3 60 40 - 25 125

Total 17-0-10 23 675

Generic Elective-II:

1. Bio-Analytical Techniques

2. Bioprocess Technology



SEMESTER-III

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 301 Food and Nutrition (C-5) 4-0-4 6 60 40 25 25 150

2 302 Technology of Fruits, Vegetables and

Plantation Crops (C-6)

4-0-4 6 60 40 25 25 150

3 303 Technology of dairy and sea foods (C-7) 4-0-4 6 60 40 25 25 150

4 304 Food Fermentation Technology (SEC-2) 3-0-0 3 60 40 - - 100

5 305 Generic Elective-III 4-0-4 6 60 40 25 25 150

6 ADP

306

*Seminar/Presentation/MOOC

Courses/SWAYAM/NPTEL (SEC-3)

0-0-2 1 - - - 50 50

Total 19-0-18 28 750

* Students will have to give presentation on Industrial visit/topic given by HOD/coordinator

Generic Elective-III:

1. Biochemistry

2. Introduction to Life Sciences



SEMESTER-IV

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 401 Technology of cereals, pulses & oil seeds (C-8) 4-0-4 6 60 40 25 25 150

2 402 Technology of Food Preservation (C-9) 4-0-4 6 60 40 25 25 150

3 403 Technology of Meat Poultry & Eggs (C-10) 4-0-4 6 60 40 25 25 150

4 404 Workshop/ Seminar (SEC-4) 0-0-4 2 - - 100 50 150

5 405 Generic Elective-IV 4-0-4 6 60 40 25 25 150

6 PDP

406

Personality Development Programme (SEC-5) 2-0-0 0

Total 18-0-20 26 750

Generic Elective-IV:

1. Food Additives, Contaminants and Toxicology

2. Principles of food quality and safety



SEMESTER-V

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 501 Food Engineering (C-11) 4-0-4 6 60 40 25 25 150

2 502 Ethics and Human Values (AECC-4) 4-0-0 4 60 40 - - 100

3 503 Food Plant Sanitation (DSE-1) 4-0-2 5 60 40 25 25 150

4 504 Baking Technology (DSE-2) 4-0-4 6 60 40 25 25 150

5 ADP

506

Presentation on Industrial training/ visit 0-0-2 1 - - - 50 50

Total 16-0-12 22 600



SEMESTER-VI

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 601 Advance Food chemistry (C-12) 4-0-4 6 60 40 25 25 150

2 602 Principles of Food Quality & Sensory evaluation

(C-13)

4-0-2 5 60 40 25 25 150

3 603 Total Quality Management and Entrepreneurship

(DSE-3)

4-0-2 5 60 40 25 25 150

4 604 Food Packaging (DSE-4) 4-0-4 6 60 40 25 25 150

5 ADP

605

Dissertation (Major) and Presentation (SEC-6) 0-0-4 2 - - 150 50 200

Total 16-0-16 24 800

Grand Total

142 4125

UTTARANCHAL UNIVERSITY (Established vide Uttaranchal University Act, 2012)

(Uttarakhand Act No. 11 of 2013)

Arcadia Grant, P.O. Chandanwari, Premnagar, Dehradun, Uttarakhand

Uttaranchal University-Syllabus for Bachelor of Science- BSc. Hons. (Food Technology) w.e.f.-2020-23

1. Evaluation Scheme for Internal Practical: Practical Performance & Viva During

The Semester (10 Marks)

Attendance

Viva

Total

Internal Experiment

File work

(5 Marks) (5 Marks) (5 Marks) (10 Marks)

(25 Marks)

2. Evaluation Scheme for External Practical:

Experiment File Work Viva

Total External

(10 Marks) (5 Marks) (10 Marks)

(25 Marks)

3. Evaluation Scheme for Dissertation:

Dissertation Performance &

Presentation During The Semester

Attendance

Total Internal

(40 Marks) (10 Marks)

(50 Marks)

4. External Evaluation (150 marks):

Thesis

Evaluation

Papers presented/Published in

conferences/Journals

Presentation

&

Viva

Total

External

(50 Marks)

(50 Marks) (50 Marks) (50 Marks)





PROGRAM EDUCATIONAL OBJECTIVES (PEOs),

PROGRAM OUTCOMES (POs)

of

BACHELOR OF SCIENCE- B.SC. HONS. FOOD

TECHNOLOGY

3 Years





B.Sc. (Hons.) Food Technology

Program Educational Outcomes (PEOs)

PEO 1. Enhance the knowledge of professional skills and ethics in technology and sciences.

PEO 2. Assess the understanding of students in the field of food technology and sciences at par with global

standards.

PEO 3. Design new techniques and processes for, clinical, food, pharmaceutical and service sectors.

PEO 4. Create entrepreneurship and employability with concern for society and environment, leading to career

option in manufacturing, process and service sectors.





Program outcomes (POs)

PO 1. Develop the concept of various courses including food fundamental, Food Principles, Food microbiology,

Food fermentation and processing for food industry and society.

PO 2. Compose knowledge of laboratory skills for analysis and interpretation of raw material for food safety

hygiene and quality.

PO 3. Construct Compositional, Nutritional and Technological aspects of Plant foods for new food product

development.

PO 4. Enhance critical thinking ability in students for entrepreneurship, project development for societal and

environmental contexts.

PO 5. Create human values & professional ethics, presentation skills, English communication, team spirit and

group discussions for industry and personal development.

PO 6. Demonstrate knowledge of applied and analytical sciences with traits to manage projects in

multidisciplinary environment.

PO 7. Enhance according to broadest context of technological change and ability to work independently with

lifelong learning skills for society and Industry.





Program Specific outcomes (PSOs)

PSO 1. Understand the major concepts in food principles, Bioanalytical techniques through theory and practical.

Inculcate computational, discipline & communication skills with human values and environmental concern.

PSO 2. Acquire knowledge in Food intoxication, fermentation, food biotechnology for novel technology in food

processing.

PSO 3. Create understanding of Canning and bottling of fruits and vegetables with food packaging, labelling as per

standard guidelines.

PSO 4. Construct various stages of processing, Filtration, Clarification, Homogenization, Pasteurization,

Description and working of clarifier, cream separator, homogenizer and plate heat exchanger.





COMPREHENSIVE TABLE

of


TECHNOLOGY





S.No Course

Code

Course Name PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

1 TBFT-

101

Fundamental of Food

Technology

3 3 2 3 2 - 2 2 2 2 -

2 PBFT-

101

Fundamental of Food

Technology

1 - 1.5 1 - 1.5 3 1 1 - -

3 TBFT-

102

Principles of Food

Science 1.83 1.67 1 1 0 1.33 2 2.25 1.75 1.25 1.4

4 PBFT-

102

Principles of Food

Science 1 1.33 - - - 1 1 1 1 2 1

5 TBFT-

103

Basic food chemistry 2 2 2.5 2 2.5 2 2.33 2 1.66 - 2

Food Biotechnology 1.5 1 1.5 1 1 1 1.66 - 2 - -

6 TBES-

104 Environmental Sciences

1 - - 2 1 1 1 2 - - -

7

PBFT-

103 (1)

Basic Food Chemistry

Lab 2 1.5 2.5 1.66 - 2.66 2 2.25 2.5 1.5 -

Food Biotechnology Lab 2 - - 2 - - - 2 2 - -

8 RMB-

105 Remedial Biology

3 - 2 2 2 - 3 2 2 2 -

9 RMM-

105 Remedial Mathematics

- 1 - 1.25 - 2 2 2 - - -

10 TBFT-

201 Food Microbiology

1.8 1.5 2 2 - - - 1.8 1.25 - -

11 PBFT-

201 Food Microbiology Lab

1 1 1 1 - - 1 1 1 - -

12 TBFT-

202

Food Processing

Technology 1.33 1 1.2 0 1 1.17 1.17 1.5 1.8 1.5 1.4

13 PBFT-

202

Food Processing

Technology Lab 1.25 1.25 1.33 1.5 1 1.5 1.25 1.75 1.67 1.33 1.25





14 TBFT-

203 (1)

Bio-analytical

Techniques

- 1.75 - 1 - 1 1.5 - - - -

Bioprocess Technology 2 - 1 1 - 1 1 1 1.25 - -

15 PBFT-

203 (1)

Bio-analytical

Techniques Lab

1 2 1 - - 2 2 1 - - -

Bioprocess Technology

Lab

2.5 2 - - - 2 - 1 2 - -

16 TBEC-

204

English Communication - - - - 2 1 - 1.4 - - -

17 ADC-

205

Computational skills - - - 1 1.33 1 1 - - - -

PADC-

205

Computational Skills - - - 1.3 1.6 1 1.3 - - - -

18 TBFT -

301

Food and Nutrition 1.66 1.8 1.2 1.4 2 2 1.8 1 2 1 1.2

19 PBFT -

301

Food and Nutrition Lab 1 1 3 2 2 1 2 1 2 1 1

20 TBFT-

302

Technology of Fruits,

Vegetables and

Plantation

1.66 1 1.5 1.5 - - 1 1 - 2 -

21 PBFT-

302

Technology of Fruits,

Vegetables and

Plantation Crops Lab

1.75 2 1.66 - - - 2 2 - 3 2

22

TBFT-

303

Technology of Dairy and

Sea Foods 1.33 1 1.25 1 1 1 1 1 1 - 1

23 PBFT-

303

Technology of Dairy and

Sea Foods Lab

1 2 1 - - - 1.33 1 - 2 2

24 TBFT-

304

Food Fermentation 1.75 1 1 1 - 1 1 1 1.66 - 1





25

TBFT-

305 (1)

Biochemistry 2 1 1 2 1 - 1 1 1 - -

Introduction to Life

Sciences 1.25 - 1 - - 1 - 1.5 - - 1

26 PBFT-

305 (1)

Biochemistry 1 1 1 - - 1 1 1 - - -

Introduction to Life

Sciences Lab 1 1.67 1 - - 1 - 1.25 1 - -

27 ADP-

306

Seminar/Presentation/

MOOC Courses/

SWAYAM/NPTEL

1.33 - - 2 2.33 3 3 1.66 - 2 2

28 TBFT-

401

Technology of Cereals,

Pulses and Oil seeds 1.2 1.2 1.4 1 1 1 1 1 1 1 1.5

29 PBFT-

401

Technology of Cereals,

Pulses and Oil seeds Lab 1 1.33 1.25 - - 1 1 1 1 - 1

30 TBFT-

402

Technology of Food

Preservation

2.66 2 2.5 1.8 1.8 1.5 2.66 2.66 2 2.33 1.66

31 PBFT-

402

Technology of Food

Preservation Lab

2.3 2.5 3 2.6 2 3 3 2.5 2 2.5 2.5

32 TBFT

403

Technology of Meat

poultry & Eggs

2.4 2 1 2 1 1 1 1 1 1 1

33 PBFT

403

Technology of Meat

poultry & Eggs Lab

2.5 2 1 2 1 1 - - 1 1 1

34

TBFT-

404

Workshop/ Seminar 1 - 3 3 2.5 1.5 - 2 - - -

35 TBFT -

405 (1)

Food Additives,

Contaminants and

Toxicology

1 - 1 - - - 2 1.25 1 1 -

Principles of Food

Quality & Safety

1 1.33 - - - 1 1 - - -





36

PBFT-

405 (1)

Food Additives,

Contaminants and

Toxicology Lab

1 - - - - 1 1 1 1 - -

Principles of Food

Quality & Safety Lab

1 2 - - - 1 1 1 - - -

37 PDP

406

Personality Development

Programme (SEC-5)

- - - 2.5 2 - - - - - -

38 TBFT-

501

Food Engineering 1 - 2 2 - 1.75 1 2 - - 2

39 PBFT-

501

Food Engineering Lab 2 1 - - - - - - - - 2

40 TBFT-

502

Ethics & Human Values - - - - 2 - - 2 - - -

41 TBFT-

503

Food Plant Sanitation 1 1 - 1 - - 1 1 - - 1

42 PBFT-

503

Food Plant Sanitation

Lab

1 1 - 1 - 1 1 1 - - 2

43

TBFT-

504

Baking Technology 1 2 1 1.4 - - 3 2 1 1.4 -

44 PBFT-

504

Baking Technology Lab 1 - 2 - 1 3 2 1 2 - -

45 ADP-

506

Presentation on Industrial

Training/ Visit

2 1 - 3 3 2 2 - - - -

46 TBFT-

601

Advance Food

Chemistry-II

1.3 1 2 - - 1 1 1 - - -

47

PBFT-

601

Advance Food

Chemistry-II Lab

1 1.3 1.5 - - 1.5 1 1 - - -

48 TBFT-

602

Principles of Food

Quality & Sensory

Evaluation

1 1 1 - - - 1 1 - - -





49 PBFT-

602

Principles of Food

Quality & Sensory

Evaluation Lab

1 2 - - - 1 1 1 - - -

50 TBFT-

603

Total Quality

Management and

Entrepreneurship (DSE-

3)

- 1.5 - 1.25 - 1 - 1 - - -

51 PBFT-

603

Total Quality

Management and

Entrepreneurship (DSE-

3) Lab

- 2 1.5 - - - 1 1.5 - - -

52 TBFT-

604

Food Packaging 1.66 1.66 1 1 - - 1 - - 2 -

53 PBFT-

604

Food Packaging Lab 1.66 1.66 1 1 - 2 1.33 - - 2 -

54 ADP-

605

Dissertation (Major) &

Presentation

- - 1 1.75 1 1 2 - - 2 1

55 TBFT-

606

Nutraceutical and

Functional Foods

1 - 1.5 - - - - 1 - - -

56 PBFT-

606

Nutraceutical and

Functional Foods Lab

1 1 1 - - - - 1 - - -

57 TBFT-

607

Food Industry By-

products and Waste

Utilization

1.34 - - 2 - - - 2 - 1 -

58 PBFT-

607

Food Industry By-

products and Waste

Utilization

- - 3 - - 2 2 2 - - -





SYLLABUS

of


TECHNOLOGY





SEMESTER –I





Programme Name B.Sc. (H) Food

Technology

Programme

Code

40

Course Code TBFT-101 Credit 4

Year/Sem 1/1 L-T-P 4-0-0

Course Name Fundamental of Food Technology

Objectives of the Course:

1. To understand the importance of food Science

2. To develop basic concept about food chemistry

3. To study the concept of various technology and its importance in food industry

4. To get familiarized with structure and composition of cereals and meat

UNITS I (Total Topics- 2 and Hrs- 6)

Historical development of food science and technology, Introduction to various branches of Food Science

and Technology and their scope.

UNIT II (Total Topics- 27 and Hrs-12)

Wheat- structure and composition, types (hard, soft/ strong, weak), Malting, gelatinization of starch, types

of browning- Mallards reaction and caramelization.

Rice- structure and composition, parboiling of rice- advantages and disadvantages.

Pulse-Structure and composition, toxic constituents in pulses, processing of pulses soaking, Germination,

decortications, cooking and fermentation.

2.Fats and Oils

Classification of lipids, types of fatty acids - saturated fatty acids, unsaturated fatty acids, essential fatty

acids, trans fatty acids, Rancidity.

3. Fruits and Vegetables

Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of

pigments, Dietary fiber

UNIT- III (Total Topics -19 and Hrs-10)

1.Meat - Definition of carcass, concept of red meat and white meat, composition of meat, marbling,

tenderization of meat, ageing of meat.

2.Fish - Classification of fish (fresh water and marine), aquaculture , composition of fish, characteristics

of fresh fish, spoilage of fish- microbiological, physiological, biochemical.

3. Poultry - Structure of hen’s egg, composition and nutritive value, egg proteins, characteristics of fresh

egg, deterioration of egg quality, difference between broiler and layers.

4. Milk and Milk Products

Definition of milk, chemical composition of milk, its constituents, processing of milk, pasteurization,

homogenization.

UNIT-IV (Total Topics -9 and Hrs-7)

Food safety and quality assurance- definition, Evaluation of food- subjective and objective, Introduction

about QMS & EMS. Introduction of Food standards - PFA, BIS, AGMARK, FPO, ISI.

Course Outcomes (CO)

TBFT-101 CO 1. Identify the importance of food Science for its sustainable development.

TBFT-101 CO 2. Recall historical developments and scientific knowledge of food technology.

TBFT- 101 CO 3. Compare and examine the importance of cereals, legumes, fruits and Vegetable.





TBFT- 101 CO 4. Students will be familiarized with structure and composition of cereals, egg, meat and

milk.

TBFT- 101 CO 5. Construct relationship between food Chemistry and Food Technology for application

in industry.

TBFT- 101 CO 6. Assess importance of food Safety, quality and evaluation in food industry for improving

society and maintain food ethics.

References:

1. Roday, S. Food Science and Nutrition, Oxford publication, 2011, 2nd Edition.

2. Srilakshmi, B. Food science, New Age Publishers, 2016, 6th Edition.

3. Manay, N.S. and Shadaksharaswamy, M. Foods Facts And Principles, New Age Publishers, 2020, 10th

Edition.

4. Meyer, Food Chemistry, New Age,2004

5. De, S. Outlines of Dairy Technology, Oxford University Press, 2007

CO-PO Matrix Fundamental of Food Technology TBFT-101

Course outcome P

O1

PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TBFT- 101 CO1 3 - 2 - - - - - - 2 -

TBFT- 101 CO2 - - - 3 - - - 2 - - -

TBFT- 101 CO3 - - 2 - - - - - 2 - -

TBFT- 101 CO4 - - 2 - - - - - 2 - -

TBFT- 101 CO5 - 2 2 - - - 2 2 2 - -

TBFT- 101 CO6 - - - - 2 - - - - 2 -

Average CO

TBFT-101

3 3 2 3 2 - 2 2 2 2 -

Mode of Evaluation

Internal (MM-40) External (MM-60)

Component Sessional -1 Sessional -2 Assignments End Semester Examination

Weightage 10 10 20 60





Programme Name B.Sc. (H) Food Technology Programme Code 40

Course Code PBFT-101 Credit 2


Course Name Fundamental of Food Technology


1. To Develop Basic knowledge about various instruments used in Food technology.

2. To Learn methods for determine moisture and Ash Content

3. To Learn About Quality evaluation of Food

4. To understand different browning reaction taking place in food Sample

Experiments (Total Topics- 10 and Hrs- 30)

1. Introduction about equipment’s used in food technology lab.

2. Identification of different non-perishable commodities-cereals, millets and their by-products.

3. To determine the moisture content of food sample.

4. To determine the total ash in given food sample/ grain.

5. Quality evaluation/inspection of different foods.

6. Physical & chemical analysis of food.

7. Study different types of browning reactions: enzymatic and non -enzymatic.

8. To determine of gluten content in different flour.

9. To study malting and germination.

10. Quality inspection of animal foods.


PBFT-101 CO 1. Analyze different sample for determination of moisture content and ash content

in industry

PBFT-101 CO 2. Identify different type of browning in food which help in estimating quality of

food both at industrial and domestic purpose

PBFT- 101 CO 3. Apply different quality evaluation methods of food for estimating food quality

at industrial level.

PBFT- 101 CO 4. Identify the importance and learn working of various instruments used in

microbiology which help their utilization at industrial level

References:

1. Roday, S. Food Science and Nutrition, Oxford publication, 2011, 2nd Edition.

2. Srilakshmi, B. Food science, New Age Publishers, 2016, 6th Edition.

3. Manay, N.S. and Shadaksharaswamy, M. Foods Facts And Principles, New Age Publishers,

2020, 10th Edition.

4. Meyer, Food Chemistry, New Age,2004

5. De, S. Outlines of Dairy Technology, Oxford University Press, 2007





CO-PO Matrix Fundamental of Food Technology PBFT-101

Course

Outcome

PO1 PO2 PO3 PO4 PO

5

PO6 PO

7

PSO

1

PSO

2

PSO

3

PSO

4

PBFT-101

CO1

1 - 2 - - 2 3 - - - -

PBFT-101

CO2

1 - - - - - 3 - 1 - -

PBFT-101

CO3

1 - - - - 1 3 - 1 - -

PBFT-101

CO4

1 - 1 1 - - 3 1 - - -

Average CO

PBFT-101

1 - 1.5 1 - 1.5 3 1 1 - -

Mode of Evaluation


Component Internal End Semester Examination

Weightage 25 25






Technology

Programme Code 40



Course Name Principles of Food Science


1. To study about different dispersion medium in food

2. To know about minimal processing and hurdle technology and effect on food

3. To study different flexible food packaging material

UNIT 1-Food dispersions (Total topics -14 & Time- 8 hrs)

Characteristics, sols, gels, pectin gels, colloidal sols, stabilization of colloidal system, emulsions, properties

of emulsions, formation of emulsion, emulsifying agent, food foams, formation stability and destruction of

foam, application of colloidal chemistry to food preparation.

UNIT 2-Hurdle technology (Total topics -6 & Time- 5 hrs)

Principles and applications, Hurdle effect in fermented foods, shelf stable products, intermediate moisture

foods, application of hurdle technology.

UNIT 3-Minimal processing (Total topics -5 & Time- 7 hrs)

Minimal processing of foods with thermal methods and non-thermal methods-safety criteria in minimally

processed foods-Minimal processing in practice-fruits and vegetables-seafood-effect on quality.

UNIT 4-Water disposal and sanitation (Total topics -11 & Time- 8 hrs)

Waste water, hardness of water, break point chlorination, physical and chemical of impurities, BOD, COD,

waste water treatment, milk plant sanitation, CIP system, sanitizers used in food industry.

UNIT 5- Packaging (Total topics -15 & Time- 8 hrs)

Objectives of packaging, flexible packaging, properties of the following packaging materials-low density

polyethylene, high density polyethylene, polypropylene ,polyvinyl chloride, polyvinylidene chloride,

ethylene vinyl alcohol, polystyrene, polyethylene terepthalate, nylon, ethylene vinyl acetate, ethylene

acrylic acid, ethylene methacrylic acid, ionomers.


TBFT-102 CO 1. Identify different nature of food texture during processing

TBFT-102 CO 2. Understand the concept of food dispersions like sols, gels, pectin gels, colloidal sols, food

emulsion, food foam etc.

TBFT-102 CO 3. Recite knowledge about hurdle technology and their different applications in food

preparation and preservation.

TBFT-102 CO 4. Observing the different methods of water purification and sanitation techniques

TBFT-102 CO 5. Recite knowledge about different objectives of packaging and packaging materials i.e.

flexible packaging, high density polyethylene, low density polyethylene, polypropylene, nylon, ethylene

vinyl acetate etc.

TBFT-102 CO 6. Gain knowledge about whole food and food science related techniques.

References:

1. O.R.Fennema Principles of Food science





2. Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles, New Age International

Publishers, New Delhi, 2004.

3. Potter, N.N. 1978. Food Science. 3rd Ed. AVI, Westport.

4. De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007

5. V.Kyzlink Principle of Food Preservation

CO-PO Matrix Principles of Food Science TBFT-102

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TBFT-102 CO1 1 1 1 - - - - 1 2 1 1

TBFT-102 CO2 3 1 1 - - - - 3 1 - 1

TBFT-102 CO3 2 1 - - - 1 - 2 2 1 2

TBFT-102 CO4 1 3 - - - 1 - - - - -

TBFT-102 CO5 1 2 - - - - - - - 2 1

TBFT-102 CO6 3 2 1 1 - 2 2 3 2 1 2

Average CO

TBFT-102 1.83 1.67 1 1 0 1.33 2 2.25 1.75 1.25 1.4

Mode of Evaluation











Course Name Principles of Food Science


1. To study about different food quality based analysis

2. To know about food different packaging materials

3. To study different basic principles related to food analysis

Experiments (Total topics -10 & Time- 30 hrs)

1. Preparation of brix solution and checking by hand refractometer

2. Determination of alkalinity hardness of water

3. Determination of acidity of water

4. Determination of hardness of water

5. Study of BOD, COD

6. Estimation of salt content in brine

7. Demonstration of the Soxhlet method for determination of fat content

8. Demonstration of the Kjeldahl’s method for estimation of protein content

9. Study of different type of packaging materials

10. Study of different type of sanitizers used in food industry.


PBFT-102 CO 1. Illustrate knowledge about different nature of food texture during processing

PBFT-102 CO 2. Recite knowledge about hurdle technology and their different applications in food

preparation and preservation.

PBFT-102 CO 3. Analyze the different methods of water purification and sanitation techniques

PBFT-102 CO 4. Recite knowledge about different objectives of packaging and packaging materials i.e.

flexible packaging, high density polyethylene, low density polyethylene, polypropylene, nylon, ethylene

vinyl acetate etc.

References:

1. O.R.Fennema Principles of Food science 5. V.Kyzlink Principle of Food Preservation

2. Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles, New Age International

Publishers, New Delhi, 2004.


4. De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007





CO-PO Matrix Principles of Food Science PBFT-102

Course Outcome PO

1

PO2 PO3 PO4 PO5 PO

6

PO7 PSO

1

PSO

2

PSO

3

PSO

4

PBFT-102 CO1 1 1 - - - - 1 1 - - 1

PBFT-102 CO2 1 - - - - - 1 1 1 - 1

PBFT-102 CO3 1 2 - - - 1 1 1 - - -

PBFT-102 CO4 1 1 - - - - 1 1 - 2 -

Average CO

PBFT-102 1 1.33 - - - 1 1 1 1 2 1

Mode of Evaluation



Weightage 25 25






Course Code TBFT-103 (1) Credit 4


Course Name Basic food chemistry


1. To understand the chemistry of food and water.

2. To demonstrate sources, structure and chemical activity of carbohydrates, proteins, enzymes, lipids and

fats.

3. To study about significance of nutritional components on our health

UNIT I- Introduction and water (Total topics- 13 and Hrs-8)

Introduction to Food Chemistry, Composition of Food, Structure and physiochemical properties of water,

importance of water in food, Ice, Role of water in food, water activity and shelf life of food. Concept of

water activity and its measurement, Types of water, Hardness of water, Removal of hardness (Lime soda

process, R.O. Process and Ion Exchange Process).

UNIT II- Carbohydrate (Total Topics -14 and Hrs-8)

Carbohydrate: Structure, classification, properties & nutritive aspects, sugars, starch, cellulose,

hemicellulose, gums, pectic substances polysaccharides, Chemical Reactions of Carbohydrates (Glucose,

Sucrose, Starch, Cellulose), Test of Carbohydrates. Fiber: Classification and importance in human diet

UNIT III- Protein(Total Topics -17 and Hrs-8)

Protein and amino acids: structure, classifications, sources, Physicochemical and Functional properties of

Proteins, Test of Proteins. Denaturation and functional properties of proteins. Browning reactions in foods.

Enzymatic browning in foods, Mallard browning. Caramelization. Changes in milk and muscle protein

during processing, allergens, toxins and anti-nutritional components and their sources.

UNIT IV- Lipids and fats(Total Topics -9 and Hrs-8)

Classification and uses of lipids in foods, physical and chemical properties; Processing aspects, of oil seeds

including extraction, refining, and winterization of oil. Auto-oxidation of lipids and rancidity, different

groups of fats and oils; effects of processing on functional properties. Food flavours, extraction methods

and characterization. Pigments in food factors in foods; Interaction of constituents in food systems.

UNIT V – Enzyme (Total Topics -8and Hrs-6)

Definition, classification, nomenclature, structural importance, holo-enzymes, Apo enzymes, properties of

enzymes, theory of enzyme catalysis.


TBFT-103 CO 1. Know the chemistry underlying the properties and reactions of various food components.

TBFT-103 CO 2. Illustrate the knowledge of chemistry of food sciences and water and fundamentals of

food materials with specific numerical problems.

TBFT-103 CO 3. Apply and incorporate the principles of food science in practical, real- world situations

and problems.

TBFT-103 CO 4. Assemble a basic knowledge of Biomolecules such as carbohydrates, proteins, amino

acids and lipids and enzymes to develop a clear understanding their roles in food industries and nutritive

aspects.

References:

1. Roday, S. Food Science, Oxford publication, 2011.





2. B. Srilakshmi, Food science, New Age Publishers ,2002

3. Meyer, Food Chemistry, New Age, 2004

CO-PO Matrix Chemistry of Food TBFT-103 (1)

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO

1

PSO2 PSO

3

PSO4

TBFT-103

CO1 2 2 - - - 2 3 2 1 - 2

TBFT-103

CO2 - - - - 2 2 - - - - -

TBFT-103

CO3 2 - 2 2 - - 2 2 1 - -

TBFT-103

CO4 2 - 3 2 3 - 2 2 3 - 2

Average

CO TBFT-

103 (1) 2 2 2.5 2 2.5 2 2.33 2 1.66 - 2

Mode of Evaluation


Component Sessional -1 Sessional -2 Assignments End Semester







Course Code PBFT-103 (1) Credit 1


Course Name Basic Food Chemistry Lab


1. To determine the physical and chemical characteristics of food components

2. To extract the food contents from different plant derived materials

3. To demonstrate some chemical test of food items and impurities present such items.


1. Determination of reducing sugar.

2. Determination of total sugar.

3. Determination of enzyme activity.

4. Effect of temperature in the activity.

5. Effect of substrate concentration in enzyme activity.

6. Immobilization of enzyme by sodium alginate.

7. Determination peroxide value.

8. Determination of iodine value.

9. Determination of saponification value.

10. Determination of refractive index of oil.

11. Extraction of saponin.

12. Extraction of oleoresins.

13. Extraction of essential oil

14. Extraction of pigment

Course Outcomes (CO):

PBFT-103 CO 1. Illustration of different chemical investigations related to identification of food

components.

PBFT-103 CO 2. Demonstration of the physical and chemical properties of food using specific chemical

tests.

PBFT-103 CO 3. Apply the chemical methods in the extraction of food materials from plant derived

components.

PBFT-103 CO 4. Evaluation of enzymatic activity under laboratory conditions.

References:

1. Weaver CM, Daniel JR, The food chemistry laboratory, CRC Press.

2. Pandey OP, Bajpai DN, Giri S, Practical Chemistry, S Chand

3. Plummer DT, An introduction to Practical biochemistrty, McGraw Hills 3rd edition.

4. Kumar V, Joshi HC, Ahmad W, Experiments in Chemistry and Biochemistry a hands on Approach,

International Research Publication house, 2016.





CO-PO Matrix Chemistry of Food Lab PBFT-103 (1)

Course

Outcome


1

PSO

2

PSO

3

PSO4

PBFT-103

CO1 2 - 2 1 - 3 2 2 - 2 -

PBFT-103

CO2 2 2 - 2 - 3 2 3 2 1 -

PBFT-103

CO3 1 1 3 2 - - 2 - -

PBFT-103

CO4 3 - - 2 - 2 3 - -

Average

CO

PBFT-

103 2 1.5 2.5 1.66 - 2.66 2 2.25 2.5 1.5 -

Mode of Evaluation



Weightage 25 25








Course Name Food Biotechnology


1. To study history of biotechnology and its scopes in agriculture, medicinal, agriculture,

food and environment

2. To study role of enzymes in food processing

3. To study genetic engineering and its application in genetically modified food and crops

production

UNIT - I (Total Topics- 12 and Hrs- 9)

Prospectus of biotechnology- definition, scope and applications, Application of Biotechnology

in food (Food industries), pharmaceuticals and agriculture, Application of biotechnology for

food plant waste utilization, biogas plants. Enzymes – classification, properties,

characterization, kinetics and immobilization; uses of enzyme in food industry.

UNIT - II (Total Topics -4 and Hrs-9)

DNA and its type, Biological role of DNA in cell metabolism, Molecular genetics i.e.

fundamentals of molecular biology with special reference to chemistry and biology and DNA,

(Primary secondary and tertiary) structures, Experiments to proof DNA as genetic material.

UNIT III- (Total Topics -17 and Hrs-8)

Genetic recombination mechanisms and technique used for improvement in microbial strains.

Applications of genetical control mechanism in industrial fermentation process, (Induction,

manipulation and recombination). RecombinantDNA technology (plasmids and cloning): Cell

and tissue culture. Continuous cultures. Secondary metabolites synthesis.

UNIT- IV (Total Topics -13 and Hrs-10)

Enzymes as processing aids: Role of enzymes in cheese making and whey processing; fruit

juices (cell wall degrading enzymes for liquefaction, clarification, peeling, debittering,

decolourization of very dark coloured juices such as anthocyanases); baking (fungal α-

amylase for bread making; maltogenic α-amylases for anti-staling; xylanse and pentosanase

as dough conditioners; lipases or dough conditioning; oxidase as replacers of chemical

oxidants; synergistic effect of enzymes); meat and meat processing (meat tenderization); egg

processing.

UNIT-V (Total Topics -4 and Hrs-8)

Enzyme processing for flavors (enzyme-aided extraction of plant materials for production of

flavors, production of flavour enhancers such as nucleotides; flavors from hydrolyzed

vegetable/animal protein); enzymatic approach to tailor- made fats.


TBFT-103 CO 1. Comprehend about the introduction and history of biotechnology and its

scopes in agriculture, medicinal, agriculture, food and environment.

TBFT-103 CO 2. Classification and nomenclature of enzymes along with isolation,

purification, and large scale production, mechanisms of enzyme action, Coenzymes and

cofactor, structure and function, MM equation, kinetics.





TBFT-103 CO 3. Appraise about mechanism of allosteric enzymes, enzyme inhibition,

feedback inhibition, immobilization of enzyme and its industrial.

TBFT-103 CO 4. Understand the central dogma of life system, DNA replication,

Transcription, Translation and enzymes involved in these processes.

TBFT-103 CO 5. Understand the role of the enzyme in food production like cheese, juice,

baking, meat processing, egg processing, etc.

TBFT-103 CO 6. Illustrate about genetic engineering and its application in genetically

modified food and crops production.

References:

1. Bains W. Biotechnology from A to Z. Oxford Univ. Press.1993.

2. Joshi VK &Pandey A. Biotechnology: Food Fermentation. Vols. I, II. Education Publ.

1999.

3. Knorr D. Food Biotechnology. Marcel Dekker. 1982.

4. Lee BH. Fundamentals of Food Biotechnology. VCH. 1996.

5. Perlman D. Annual Reports of Fermentation Processes. 1977-1979

6. Prescott SC & Dunn CG. Industrial Microbiology. McGraw Hill.1959.

7. Ward OP. Fermentation Biotechnology. Prentice Hall.1989.

8. Flickinger MC & Drew SW. Encyclopedia of Bioprocess Technology. A Wiley- Inter

Science Publ. 1999.

9. Kruger JE. et al., Enzymes and their Role in Cereal Technology. American Association of

Cereal Chemists Inc. 1987.

10. Nagodawithana T & Reed G. Enzymes in Food Processing. Academic Press. 1993.

11. Tucker GA & Woods LFJ. Enzymes in Food Processing. 1991.

12. Whitehurst R & Law B. Enzymes in Food Technology. BlackwellPubl. 2002.

CO-PO Matrix Food Biotechnology TBFT-103 (2)

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TBFT-103 CO1 2 - - - 1 - - - 2 - -

TBFT-103 CO2 - - 2 - - 1 - - 2 - -

TBFT-103 CO3 - - - - - 2 - 2 - -

TBFT-103 CO4 - - - 1 - - - - 2 - -

TBFT-103 CO5 - 1 - - - - 2 - 2 - -

TBFT-103CO6 1 - 1 - - - 1 - 2 - -

Average CO

TBFT-103 (2) 1.5 1 1.5 1 1 1 1.66 - 2 - -

Mode of Evaluation











Course Name Food Biotechnology


1. To understand effect of various factor on Enzyme Activity

2. To learn basic principal of Blotting, Agarose gel Electrophoresis, DNA Fingerprinting and

ELISA

3. To understand basic of biogas production from organic waste

4. To Understand Analysis and Isolation of Genomic and Chromosomal DNA.

Experiments: (Total Topics- 11 and Hrs-30)

1. Assay of enzymes for activity, specific activity, kinetics, stability(temperature, pH and storage)

2. Applications of enzymes in baking, starch and protein hydrolysis, meat tenderization, cheese

making.

3. Isolation of chromosomal / genomic DNA from E.coli and Bacillus cereus.

4. Analysis of chromosomal / genomic DNA from E.coli and Bacillus cereus

5. Separation of protoplast using cellulytic enzymes

6. Production of biogas from organic waste

7. Introduction of ELISA

8. Introduction of Southern blot

9. Introduction of DNA finger printing

10. Agarose gel electrophoresis of plasmid DNA

11. Pesticide degradation by pseudomonas spp.


PBFT-103 CO 1. Demonstrate enzyme activity for application in bakery product, starch, protein,

meat and cheese

PBFT-103 CO 2. Apply the analytical knowledge ELISA and gel electrophoresis techniques for

evaluating enzyme and protein activity

PBFT-103 CO 3. Inculcate the knowledge of activity of enzyme in food products

PBFT-103 CO 4. Design food biotechnological analytical problems based on advanced technology.

References

1. Bains W. 1993. Biotechnology from A to Z. Oxford Univ. Press.

2. Joshi VK &Pandey A.1999. Biotechnology: Food Fermentation. Vols. I, II. Education Publ.

3. Knorr D.1982. Food Biotechnology. Marcel Dekker.

4. Lee BH. 1996. Fundamentals of Food Biotechnology. VCH.

5. Perlman D. 1977-1979. Annual Reports of Fermentation Processes.

6. Prescott SC & Dunn CG. 1959. Industrial Microbiology. McGraw Hill.

7. Ward OP. 1989. Fermentation Biotechnology. Prentice Hall.





8. Flickinger MC & Drew SW. 1999. Encyclopedia of Bioprocess Technology. A Wiley- Inter

Science Publ.

9. Kruger JE. et al. 1987. Enzymes and their Role in Cereal Technology. American Association of

Cereal Chemists Inc.

10. Nagodawithana T & Reed G. 1993. Enzymes in Food Processing.Academic Press.

11. Tucker GA & Woods LFJ. 1991. Enzymes in Food Processing.

12. Whitehurst R & Law B. 2002. Enzymes in Food Technology. Blackwell Publ.

CO-PO Matrix Food Biotechnology PBFT-103 (2)

Course

Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

PMFT-103

CO1 2 - - 2 - - - 2 2 - -

PMFT-103

CO2 2 - - 2 - - - 2 2 - -

PMFT-103

CO3 2 - - 2 - - - 2 2 - -

PMFT-103

CO4 2 - - 2 - - - 2 2 - -

Average

CO PMFT-

103 (2) 2 - - 2 - - - 2 2 - -

Mode of Evaluation



Weightage 25 25






Course Code TBES-104 Credit 2


Course Name Environmental Sciences


1. Fundamental concepts related to Environmental Studies to be introduced in a simple manner.

2. Making students aware of natural resources, their importance, and problem of environmental

pollution.

3. To create awareness about environmental acts related to wildlife, forest etc.

UNITS I Introduction to Environmental Studies & Natural Resources (Total Topics- 10 and Hrs- 8)

Introduction to Environmental Studies & Natural Resources, Multidisciplinary nature of environmental

studies, Land resources: Land degradation, Soil erosion and Desertification.

Forest Resources, Deforestation, Dams- benefits and problems. Mineral Resources- harmful effects of

mining. Water Resources- conflicts over water- Middle East Crisis & Indus Water Treaty

UNIT II Ecosystem & Biodiversity (Total Topics – 9 and Hrs-7)

Ecosystem- definition, Energy flow in an Ecosystem: Food chains, Food webs Ecological Pyramids.

Biodiversity: Values of Biodiversity. Biogeographic zones of India; Hot spots of India, Threats to

biodiversity: Habitat loss, poaching of wildlife, man--‐wildlife conflicts

UNIT- III Environmental Pollution (Total Topics -8 and Hrs-8)

Environmental Pollution- Air Pollution: causes, effects and control measures, case studies- Donora Air

Pollution Episode, Bhopal Gas Tragedy; Water Pollution: Sources, effects and control measures. Noise

Pollution: causes effects, control measures and Limits of noise as prescribed by CPCB

UNIT-IV Environmental Issues (Total Topics -7 and Hrs-6)

Climate change, Global warming, Ozone layer depletion, Acid rain. Solid waste management: Types of

waste and management of waste. Environment and Public health

UNIT – V Environmental Ethics, Policies & Practices (Total Topics -8 and Hrs-6)

Environmental Ethics, Environmental movements: Chipko Movement and Narmada Bachao Andolan;

Environment Laws: Environment Protection Act; Wildlife Protection Act; Forest Conservation Act.

International agreements: Montreal and Kyoto protocols.


TBES-104 CO 1. Master foundational knowledge enabling them to have life –long learning related to

one’s surroundings.

TBES-104 CO 2. Develop critical thinking skills in relation to environmental affairs and articulate

multidisciplinary context of the subject.

TBES-104 CO 3. Acquire knowledge about natural resources and assess aesthetic and ethical importance

of all the living flora and fauna.

TBES-104 CO 4. Interpret and propose solutions for effective management of different types of

environmental pollution

TBES-104 CO 5. Keep updated and communicate knowledge regarding social issues and laws related to

environment.

References:

1. Environmental Studies by Erach Bharucha, University Press.





2. Environmental Studies by Anubha Kaushik& C.P. Kaushik, New age International Publisher.

3. Environmental Studies by Daniel’s, Wiley India.

4. Environmental Science and Engineering by Wright, Pearson Publication.

5. Hand book of Environmental laws, Rules, Guidelines, Compliances and Standards Vol. 1 & Vol. 2,

Bharat Publication, New Delhi.

6. Environmental Studies by Deswal & Deswal

CO-PO Matrix Environmental Sciences TBES-104

Course Outcome PO1 PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PSO

1

PSO

2

PSO

3

PSO

4

TBES-104 CO1 1 - - 2 - 1 1 2 - - -

TBES-104 CO2 1 - - 2 1 1 1 2 - - -

TBES-104 CO3 1 - - 2 1 1 1 2 - - -

TBES-104 CO4 - - - 2 1 1 1 2 - - -

TBES-104 CO5 - - - 2 1 1 1 2 - - -

Average CO

TBES-104 1 - - 2 1 1 1 2 - - -

Mode of Evaluation









Technology

Programme

Code

40

Course Code RMB-105 Credit 0


Course Name Remedial Biology


1. To impart and develop basic knowledge cell, it’s type and division in body among students who are

from mathematical background.

2. To develop concept regarding general Characteristics of bacteria, algae etc. among students who are

from mathematical background.

3. To develop basic concept regarding genetics among students who are from mathematical background.

4. To brief students about plant and animal diversity along with basic concept of genetic engineering and

immunity.


Introduction To cell, types of cell (Eukaryotes, Prokaryotes) their general characteristics with examples.

Ultra-microscopic structures of animal & plant cell. Cell organelles, their structure and functions. Types of

cell division. Mitosis and Meiosis (brief introduction).

UNIT II (Total Topics-6 and Hrs-8)

Introduction to Micro-organism, General Characteristics, Examples of each group for the following micro-

organisms: Bacteria, Algae, Fungi, Virus.

UNIT- III (Total Topics - 4and Hrs-8)

Mendel’s laws- Monohybrid and Dihybrid cross, Structure of DNA and types of RNA, mutation. The flow

of genetic information from DNA to RNA to protein.


Plant Diversity, brief study of Algae, fungi, bryophytes, pteridophytes, gymnosperms and angiosperms.

Brief about root, stem, leaf, flower and seed.

Introduction to Biotechnology-Plant biotech, food biotech, animal biotech, environmental biotech and

Genetic Engineering. Gene Cloning-Introduction and methodology in brief. Applications of Genetic

Engineering in plants- Insects and virus resistant plants.


Introduction to Immune system and types of immunity. Brief about antigen and antibody.


RMB-105 CO 1. Understand the basic structure and function of cells.

RMB-105 CO 2. Appraise about different types of microorganisms, their shape, size, structure, reproduction

and importance.

RMB-105 CO 3. Understand different modes of sexual reproduction in microorganisms.

RMB-105 CO 4. Interpret generation of immune response in human body.

RMB-105 CO 5. Identify characteristics of archegoniate, Bryophytes, Pteridophytes and Gymnosperms.

References:

1. Randhawa, S.S. Remedial Biology, vikas, 2019, 5th Edition





CO-PO Matrix Remedial Biology RMB-105

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO

2

PSO

3

PSO

4

RMB-105

CO1

3 - 2 - - - - - - 2 -

RMB-105

CO2

- - - 2 - - - 2 - - -

RMB-105

CO3

- - 2 - - - - - 2 - -

RMB-105

CO4

- - 2 - - - - - 2 - -

RMB-105

CO5

- - 2 - - - 3 2 2 - -

RMB-105

CO6

- - - - 2 - - - - 2 -

Average CO

RMB-105

3 - 2 2 2 - 3 2 2 2 -

Mode of Evaluation









Technology

Programme Code 40

Course Code RMM-105 Credit 0


Course Name Remedial Mathematics


1. To develop the concepts of basics of matrix theory in multidisciplinary environment.

2. To identify and obtain the solution of the problems associated with binomial theorem.

3. To extend the concept of numbers from real number to complex number and formulate the

properties of complex numbers by using appropriate techniques.

4. To drive the various forms of straight line, circle, parabola and ellipse and its application in

multidisciplinary environment.

UNITS I (Total Topics- 12 and Hrs-6)

Elementary idea of complex number. Arithmetic and geometric progressions. Elementary idea

of permutation and combinations. Binomial theorem for positive integral index, any index and

their applications

UNIT II (Total Topics -16 and Hrs-6)

Co-ordinates: distance between two points, co-ordinates of a point of division of straight line

joining two points, equation of straight line: slope-intercept form, point slope form, two-points

form, intercept form, normal form, area of triangle and quadrilateral, equation of a circle, area of

circle


Review of ratios of some standard angles, T-ratios of allied angles, Sum and difference formula and

their application. Inverse trigonometric functions. Introduction to matrices and determinants,

addition, subtraction and multiplication of matrices.


Functions: Limit, continuity, differentiation, equations of tangent and normal, maxima and minima.

Elementary idea of probability theory.


Methods of integration including integration by parts. Define integral, application of definite

integrals in finding areas under curves.


RMM-105 CO 1. Enhance the basics of matrix theory in different problems of mathematics and

science which is related to real world situation.

RMM-105 CO 2. Learn to fit series like arithmetic and geometric progression to enhance critical

thinking ability.

RMM-105 CO 3. Develop the idea of expand the power of sum of two variable using binomial

theorem.

RMM-105 CO 4. Application of concept of numbers from real number to complex numbers by using

appropriate techniques

References:

1. Text books of NCERT for Mathematics





CO-PO Matrix Remedial Mathematics RMM-105

Course

Outcome


1

PSO

2

PSO

3

PSO4

RMM-105 CO1 - 1 - 1 - 2 2 2 - - -

RMM-105 CO2 - - - 2 - 2 2 2 - - -

RMM-105 CO3 - - - 1 - 2 2 2 - - -

RMM-105 CO4 - 1 - 1 - 2 2 2 - - -

Average CO

RMM-105

- 1 - 1.25 - 2 2 2 - - -

Mode of Evaluation








SEMESTER- II








Course Name Food Microbiology


1. To recall historical developments and scientific knowledge of food Microbiology

2. To understand importance role of microorganisms in disease

3. To understand role of microorganisms in food spoilage

4. To understand and study use various microorganisms for production of useful products in industry as

well as in daily life.

UNIT I (Total Topics- 6 and Hrs- 7)

Definition, history and Scope of food microbiology. Microbiology in daily life, Characteristics and

morphology of bacteria, fungi, virus, protozoa & algae. Control of micro-organisms- Growth curve;

environmental factors on growth- PH, Water activity and O2 availability, Temperature, Pressure and

Radiation.


Different type of media- Selective media and differential media; Preparation of media- PDA media, Nutrient

agar, Mac Conkey agar; Culturing techniques- Spread plate and streak plate, pour plate. Indicator

microorganisms: Sources, methods of detection, growth & survival; significance of coliforms, faecal

streptococci, enterobacteriaceae.


Cereals, sugar and their products, Milk & milk products, Fruits and vegetables, canned foods, Meat, fish,

egg and poultry


Food intoxication- Staphylococcal intoxication, botulism Food infection- Salmonellosis, Clostridium

perfringens, Bacillus cereus gastroenteritis, E.coli infection and others

UNIT-V (Total Topics -20 and Hrs 10)

SCP- Microorganisms used, raw materials used as substrate, condition for growth and production, nutritive

value and use of SCP;Fat from microorganisms- Microorganisms used, raw materials, production of fat;

Production of amino acids; Production or other substances added to foods. Production of enzymes- amylases,

invertase, pectolytic enzymes, proteolytic enzymes, other enzymes.

Fermentation- tempeh kedele, soya sauce production, vinegar, lactic acid bacteria fermented food, Dairy

based fermented foods- Kefir, yoghurt, cheese and butter; Yeast based fermented foods- bread, wine and

beer.


TBFT-201 CO 1. Identify the importance of food Microbiology for its sustainable development and use in

daily life.

TBFT-201 CO 2. Recall historical developments and scientific knowledge of food microbiology





TBFT-201 CO 3. Compare and examine the reason for spoilage of cereals, legumes, fruits and Vegetable,

milk egg etc.

TBFT-201 CO 4. Student will be familiarized with various kind of food born disease.

TBFT-201 CO 5. Construct relationship between food microbiology and Food preservation for application

in industry

TBFT-201 CO 6. Assess importance of various microorganisms in industries for production of useful

product such as vinegar, enzymes soya sauce etc

References

1. Frazier, W.C, Food Microbiology, McGraw Hill. New York, 2008, 4th edition

2. Prescott, L.M., Harley, J.P. and Klein, D.A. Microbiology, McGraw-Hill, NewYork, 1999, 4th edition.

3. Khetarpaul, N. Food microbiology, Daya publishing house, New Delhi, 2009.

4. Narayanan, L.M. and Mani,L. Microbiology. Aras Publications, Nagercoil.

5. Pelzar, H.J. and Rober, D. Microbiology 5th edition McGraw Hill. NewYork, 2009

CO-PO Matrix Food Microbiology TBFT-201

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO

1

PSO

2

PSO

3

PSO

4

TBFT-201 CO1 1 - - - - - - 2 1 - -

TBFT-201 CO2 2 - - - - - - - 2 - -

TBFT-201 CO3 2 - - - - - - 2 - - -

TBFT-201 CO4 2 2 - - - - - 1 - - -

TBFT-201 CO5 2 1 - - - - - 2 1 - -

TBFT-201 CO6 - - 2 2 - - - 2 1 - -

Average CO

TBFT-201

1.8 1.5 2 2 - - - 1.8 1.25 - -

Mode of Evaluation











Course Name Food Microbiology


1. To understand working principle of various equipment’s use in microbiology

2. To learn about various staining Technique

3. To Understand Different platting technique and its procedure

4. To learn Sub culturing of microbes

Experiments: (Total Topics- 10 and Hrs- 30)

1. Introduction to the Basic Microbiology Laboratory Practices and Equipment’s

2. Functioning and use of compound microscope

3. Cleaning and sterilization of glassware

4. Preparation and sterilization of nutrient broth

5. Cultivation and sub-culturing of microbes

6. Preparation of slant, stab and plates using nutrient agar

7. Morphological study of bacteria and fungi using permanent slides

8. Simple staining

9. Gram’s staining

10. Standard Plate Count Method


PBFT-201 CO 1. Identify the importance and learn working of various instruments used in microbiology

which help their utilization at industrial level

PBFT-201 CO 2. Analyze various food sample for presence of different microbes which help in address

various health issue related to food and use it for betterment of Society

PBFT-201 CO 3. Memorize different Staining technique which help in identifying and analyzing different

microbes

PBFT-201 CO 4. Differentiate different microbes by utilizing various media, platting technique etc. which

help in better utilization and increase safety in industry.

References

1. Frazier, W.C, Food Microbiology, McGraw Hill. New York, 2008, 4th edition

2. Prescott, L.M., Harley, J.P. and Klein, D.A. Microbiology, McGraw-Hill, NewYork, 1999, 4th edition.

3. Khetarpaul, N. Food microbiology, Daya publishing house, New Delhi, 2009.

4. Narayanan, L.M. and Mani,L. Microbiology. Aras Publications, Nagercoil.

5. Pelzar, H.J. and Rober, D. Microbiology 5th edition McGraw Hill. NewYork, 2009





CO-PO Matrix Food Microbiology PBFT-201

Course

Outcome


1

PSO

2

PSO

3

PSO4

PBFT-201

CO1

1 1 1 - - - - - 1 - -

PBFT-201

CO2

- 1 - 1 - - - - 1 - -

PBFT-201

CO3

1 1 - - - - - 1 1 - -

PBFT-201

CO4

1 1 - - - - 1 1 1 - -

Average CO

PBFT-201

1 1 1 1 - - 1 1 1 - -

Mode of Evaluation



Weightage 25 25






Technology

Programme Code 40



Course Name Food Processing Technology


1. To provide knowledge about different food processing and material handling techniques

2. To provide knowledge about different techniques of food packaging and thermal processing

3. To gain the information related to different instruments working and handling in food industry

UNIT1-Introduction (Total topics -9 & Time- 8 hrs)

Definition and scope of food processing, historical developments causes of spoilage and general principles

of food processing. Preparation of food for processing- cleaning, selection and grading, and size reduction.

UNIT 2- Separation processes (Total topics -7 & Time- 8 hrs)

Principles and methods of: distillation, extraction, washing, filtration, sedimentation, sieving and

centrifugation

UNIT 3- Material handling (Total topics -6 & Time- 6 hrs)

Elementary concept of material handling in food industry, equipment and functioning of belt conveyor,

screw conveyor, bucket elevator and pneumatic conveyor.

UNIT 4- Packaging of foods (Total topics – 7 & Time- 8 hrs)

Packaging: Properties of packaging material, factors determining the packaging requirements of various

foods and brief description of packaging of frozen products, dried products, fats and oils and thermally

processed foods.

UNIT 5- Novel technology in food processing (Total topics -10 & Time- 7 hrs)

Ohmic heating, High Pressure processing, Pulse electric field, super critical fluid extraction,

Encapsulation, Food Irradiation and Microwave Heating:

Introduction, Principles and its application in food industry.


TBFT-202 CO 1. Students will understand relationship between food processing and food technology for

application in food industry.

TBFT-202 CO 2. Recite knowledge about food processing, separation processes, material handling,

packaging and novel technology.

TBFT-202 CO 3. Analyse of different types of food processing techniques.

TBFT-202 CO 4. Apply food packaging and novel technology in food industry.

TBFT-202 CO 5. Differentiate between distillation, extraction, filtration, sedimentation, and centrifugation

techniques.

TBFT-202 CO 6. Memorize historical development and principles of food processing.

References:





1. M. Mahadeviah and R.V. Gowramma Food Packaging Materials,

2. S. Saclarow and R.C. Griffin Principles of Food Packaging

3. Trends in Food Science & Technology Proceedings of IFCON-1988

4. O.R.Fennema Principles of Food science 5. V.Kyzlink Principle of Food Preservation.

CO-PO Matrix Food Processing Technology TBFT-202

Course

Outcome


1

PSO2 PSO

3

PSO4

TBFT-202 CO1 2 1 1 - - 1 1 2 1 1 1

TBFT-202 CO2 2 1 1 - 1 2 2 2 3 2 3

TBFT-202 CO3 1 1 2 - - 1 1 1 - 1 -

TBFT-202 CO4 1 1 1 - 1 1 1 1 2 2 1

TBFT-202 CO5 1 1 - - 1 1 1 1 2 2 1

TBFT-202 CO6 1 1 1 - - 1 1 2 1 1 1

Average CO

TBFT-202 1.33 1 1.2 0 1 1.17 1.17 1.5 1.8 1.5 1.4

Mode of Evaluation











Course Name Food Processing Technology


1. To provide knowledge about different food processing and material handling techniques

2. To provide knowledge different preservation techniques like drying, canning, minimal processing etc

3. To gain the knowledge and information related to different instruments working and handling in food

processing and handling.


1. Comparison of conventional and microwave processing of food

2. Preservation of food by the process of freezing

3. Drying of food using Tray dryer/other dryers

4. Preservation of food by canning (Fruit/Vegetable/meat)

5. Cut-out analysis of canned food

6. Osmotic dehydration

7. Minimal Processing

8. Testing of Packaging material


PBFT-202 CO 1. Construct an idea about food processing and food technology used for application in food

industry.

PBFT-202 CO 2. Assess basic knowledge about food processing, material handling, packaging and canning

techniques.

PBFT-202 CO 3. Analyze different types of food processing techniques.

PBFT-202 CO 4. Assess different instrumental handling techniques.

References:

1. M. Mahadeviah and R.V. Gowramma Food Packaging Materials,



4. O.R.Fennema Principles of Food science 5. V.Kyzlink Principle of Food Preservation.





CO-PO Matrix Food Processing Technology PBFT-202

Course Outcome PO1 PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PSO

1

PSO

2

PSO

3

PSO

4

PBFT-202 CO1 2 1 1 2 1 - 1 1 2 - 1

PBFT-202 CO2 1 1 2 - 1 - 1 2 2 2 1

PBFT-202 CO3 1 1 1 1 - 1 2 2 1 1 2

PBFT-202 CO4 1 2 - - 1 2 1 2 - 1 1

Average CO

PBFT-202 1.25 1.25 1.33 1.5 1 1.5 1.25 1.75 1.67 1.33 1.25

Mode of Evaluation



Weightage 25 25








Course Name Bio-analytical Techniques


1. To understand basic principles of analytical techniques

2. To have sound knowledge of working on various sophisticated instruments

3. To deal with various analytical problems by the acquired knowledge


Principle of Electrophoresis, Theory, Techniques and applications of Paper Electrophoresis, Disc and Zone

Electrophoresis and Gel Electrophoresis, Electrophoresis of protein, Nucleic acid, Capillary

Electrophoresis


Basic Principle, specific and molar refractions, Refractometers and its Applications. Polarimetry - Basic

principle, Different Components of Polarimeter and its applications. Fluorimetry-Fluorescence method,

filter fluorometers, Fluorescence Spectrophotometer


UV-VIS. Spectroscopy - Electromagnetic spectrum, Basic Principle of Spectroscopy, Lambert Beer Law,

Absorption and transmission, Energy Level Transitions In Spectroscopy, UV and Visible Spectroscopy and

its Instrumentation. Infra-red Spectroscopy: Principles of Infra-red and Near Infra-red (NIR) Spectroscopy.

Fundamental modes of vibration, Instrumentation and simple Applications


Principle, Different types, Instrumentation and applications of atomic absorption and Emission Spectroscopy

UNIT –V (Total Topics -15 and Hrs-8)

Radioactivity, Radioactive isotopes, Radioactive decay product and processes, Counting Statistics, Units of

radioactivity, Instrumentation, Neutron activation methods, Isotopic methods, dilution methods,

Radiometric methods and applications. Centrifugation- principle, sedimentation coefficient, types of

centrifuge ( lower speed, high speed & ultracentrifuge ) and application


TBFT-203 CO 1. Understand the basic principles of analytical techniques as electrophoresis, refractometry,

Atomic Absorption, Tracer techniques and centrifugation

TBFT-203 CO 2. Demonstrate the coherent and systematic knowledge of research method to deal with

various sophisticated instruments such as Fluorimeter, Polarimeter, IR spectroscopy, UV Spectrophotometer

etc.

TBFT-203 CO 3. Illustrate these techniques by utilizing theoretical as well as practical exposure

TBFT-203 CO 4. Inculcate the ability to solve the food products based scientific analytical problems

effectively





TBFT-203 CO 5. Apply advanced technologies for analysis of food and chemicals.

References:

1. Sawhney, S.K., and Singh Randhir. (2017). Introductory Pratical Biochemistry, Narosa Publishing

House.

2. Albert, 2009, Innovations in Food Labelling, Woodhead Publishing Ltd.

3. Gould, 1992, Total Quality Management for the Food Industries, Woodhead Publishing Ltd.

4. Gould, Gould, 2001, Total Quality Assurance for the Food industries, 3rd Edn., Woodhead Publishing

Ltd.

5. Chatwal & Anand, analytical Methods, Krishna Publications.

6. Nielsen S.S, 2004, Introduction to Chemical Analysis of Foods, CBS Publishers.

CO-PO Matrix Bio-analytical Techniques TBFT-203 (1)

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO

1

PSO

2

PSO

3

PSO4

TBFT-203 CO1 - 2 - - - - 1 1 - - -

TBFT-203 CO2 - 2 - - - 1 - 1 - - -

TBFT-203 CO3 - 1 - - - 1 - 1 - - -

TBFT-203 CO4 - - - 1 - 1 - - - -

TBFT-203 CO5 - 2 - 1 - - 2 1 - - -

Average CO

TBFT-203 (1)

- 1.75 - 1 - 1 1.5 - - - -

Mode of Evaluation











Course Name Bio-analytical Techniques


1. To understand the operation of various sophisticated instruments

2. To perform analysis using chromatography techniques

3. To use the analytical knowledge in food analysis


1. Precision and validity in an experiment using absorption spectroscopy and Validating Lambert- Beer's

law using KMnO4

2. Separation of different metal ion in food samples by TLC/Paper

3. UV spectra of nucleic acids/protein.

4. Electrophoresis of protein-PAGE.

5. Estimation of AL+++ and or other ions by Flourimetry.

6. Chromatography analysis using TLC.

7. Chromatography using column chromatography.

8. Study of sugar solution by using polarimetry.


PBFT-203 CO 1. Understand the working of analytical instruments as electrophoresis, refractometry and

Atomic Absorption spectroscopy techniques

PBFT-203 CO 2. Apply the gained knowledge of various sophisticated instruments in food products

PBFT-203 CO 3. Solve complex analytical problems of food and food products by the help of sophisticated

instruments

PBFT-203 CO 4. Apply advanced technologies for analysis of food and chemicals

References:



3. Gould, Gould, 2001, Total Quality Assurance for the Food industries, 3rd Edn., Woodhead Publishing

Ltd


5. Nielsen S.S, 2004, Introduction to Chemical Analysis of Foods, CBS Publishers





CO-PO Matrix Bio-analytical Techniques PBFT-203 (1)

Course

Outcome


1

PSO

2

PSO

3

PSO4

PBFT-203

CO1

1 2 - - - - 1 - - -

PBFT-203

CO2

- 2 - - - 2 - 1 - - -

PBFT-203

CO3

- 2 1 - - 2 - 1 - - -

PBFT-203

CO4

- 2 1 - - 2 2 1 - - -

Average CO

PBFT-203 (1)

1 2 1 - - 2 2 1 - - -

Mode of Evaluation



Weightage 25 25






Technology

Programme

Code

40



Course Name Bioprocess Technology


1. To understand basic principles of fermentation technology

2. To acquaint knowledge with technical and biological aspect of microbial utilization for production of

metabolites

3. To acquire knowledge about design and construction of fermenters and downstream processing


Introduction to fermentation technology: Interaction between biochemical engineering; Microbiology and

Biochemistry; Introduction to fermentation processes; Microbial culture; Screening and selection for

fermentation processes; Preservation and improvement of industrially important microorganisms; Inoculum

production for bacterial and fungal processes.


Raw material and media formulation for fermentation process: Fermentation media; Natural media; synthetic

media. Sources of Carbon; Nitrogen and vitamins; antifoams and optimization; Types of Fermentation: Solid

Substrate fermentation and submerged fermentation; Process parameters: measurement of temperature;

pressure and pH; dissolved Oxygen; foam etc. Strain improvement by mutation and screening of improved

cultures; random and strategic screening methods; strategies of strain improvement for primary; secondary

metabolites with relevant examples; Preservation of cultures after strain improvement programme.


Design and construction of a Fermentors: Body construction; construction material; Aeration and agitation

systems; Stirrer glands and bearings; Baffles; Valves and steam traps; Pressure-control valves; computer

applications in fermentation technology; specialized bioreactors; membrane bioreactors; tower bioreactors;

fluidized bed bioreactors; Immobilized system and packed bed reactors and Photobioreactors.


Downstream Processing: Biomass separation by centrifugation; filtration; flocculation and other methods;

Cell disintegration: Physical; chemical and enzymatic methods; Separation of solid and liquid phases;

isolation and purification techniques for proteins and other products based on different physico-chemical

properties; Principles of bioprocess control; bioprocess automation and application of computers in

bioprocessing; recombinant products with representative examples.


TBFT-203 CO 1. Demonstrate the principle of different fermentation process.

TBFT-203 CO 2. Select and optimize media for maximum production of microbial metabolites.

TBFT-203 CO 3. Appraise the designing of fermenters and control necessary for maximizing production.





TBFT-203 CO 4. Designing of protocols for strain improvement and separation of molecules after

fermentation process.

References:

1. Peter F Stanbury, Allan Whitaker, Stephen J Hall. Principles of Fermentation Technology. (2016)

Butterworth-Heinemann Press. UK.

2. H. J. Peppler, D. Perlman. Microbial Technology: Fermentation Technology. (2014). Academic Press.

3. T. El-Mansi, C. Bryce, Arnold L. Demain, A.R. Allman. Fermentation Microbiology and Biotechnology.

Second Edition. (2006). CRC Press, USA.

4. Hongzhang Chen. Modern Solid State Fermentation: Theory and Practice. (2013). Springer Press,

Germany. John E. Smith. Biotechnology. (2009). Cambridge University Press.UK.

5. Celeste M. Todaro, Henry C. Vogel. Fermentation and Biochemical Engineering Handbook. (2014).

William Andrew Press. Norwich, NY.

6. G. Lancini, R. Lorenzetti. Biotechnology of Antibiotics and other Bioactive Microbial Metabolites.

(2014). Springer publications, Germany.

CO-PO Matrix Bioprocess Technology TBFT-203 (2)

Course

Outcome


TBFT-203

CO1

3 - 1 - - - 1 - 2 - -

TBFT-203

CO2

2 - 1 - - 1 1 - 1 - -

TBFT-203

CO3

2 - - - - - 1 - 1 - -

TBFT-203

CO4

1 - - - - 1 - 1 1 - -

Average CO

TBFT-203 (2)

2 - 1 1 - 1 1 1 1.25 - -

Mode of Evaluation











Course Name Bioprocess Technology


1. To understand the operation of food fermentation technologies

2. To perform techniques for the production of various fermentation process metabolities

3. To use the analytical knowledge of isolation of industrially important microorganisms for microbial

processes


1. Study of fermentation Technologies.

2. Study of a fermenter – its design and operation, Down Stream Processing and Product recovery.

3. Study of starter cultures

4. Preparation of pure cultures

5. Study of separation through soxhlet/ centrifuge apparatus

6. Selection and preparation of different culture media

7. Isolation of industrially important microorganisms for microbial processes (citric)

8. Cell disruption for endo-enzymes by sonication.

9. Study and separation techniques of microbial metabolites using HPLC.

10. Preparation of soy sauce/sauerkraut


PBFT-203 CO 1. Understand the concept of food fermentation technology.

PBFT-203 CO 2. Learn about the types of starters and preparation techniques of pure cultures

PBFT-203 CO 3. Apply the knowledge for isolation of microbial metabolites using various instrumental

techniques.

References:

1. Peter F Stanbury, Allan Whitaker, Stephen J Hall. Principles of Fermentation Technology. (2016)

Butterworth-Heinemann Press. UK.

2. H. J. Peppler, D. Perlman. Microbial Technology: Fermentation Technology. (2014). Academic Press.

3. T. El-Mansi, C. Bryce, Arnold L. Demain, A.R. Allman. Fermentation Microbiology and Biotechnology.

Second Edition. (2006). CRC Press, USA.

4. Hongzhang Chen. Modern Solid State Fermentation: Theory and Practice. (2013). Springer Press,

Germany. John E. Smith. Biotechnology. (2009). Cambridge University Press.UK.

5. Celeste M. Todaro, Henry C. Vogel. Fermentation and Biochemical Engineering Handbook. (2014).

William Andrew Press. Norwich, NY.

6. G. Lancini, R. Lorenzetti. Biotechnology of Antibiotics and other Bioactive Microbial Metabolites.

(2014). Springer publications, Germany.





CO-PO Matrix Bioprocess Technology PBFT-203 (2)

Course

Outcome

PO1 PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PSO

1

PSO2 PSO3 PSO4

PBFT-203

CO1

3 - - - - - - - 2 - -

PBFT-203

CO2

2 - - - - 2 - 1 - - -

PBFT-203

CO3

- 2 - - - 2 - 1 - - -

Average

CO PBFT-

203 (2)

2.5 2 - - - 2 - 1 2 - -

Mode of Evaluation



Weightage 25 25






Technology

Programme

Code

40

Course Code TBEC-204 Credit 3


Course Name English Communication


1. To promote study, research and application of humanistic and scientific principle of communication.

2. To enable the students to acquire proficiency, both in spoken (oral) and written language.

3. To develop comprehension skills, improve vocabulary, use proper grammar.

4. To acquire writing skills, correspond with others and enhance skills in spoken English.


Communication – Definition, Process of communication, Types of communication—Verbal and Non-

Verbal communication, Formal and Informal Communication (grapevine) and their significance, Barriers

to spoken and listening Communication—Semantic barriers, Physical barriers, Psychological barriers,

Interpersonal barriers and Organizational barriers.

UNIT II (Total Topics-7 and Hrs-5)

Antonyms, Synonyms and Homophones, One word substitution, Technical Terms, Parts of Speech ,Direct

and Indirect Speech, Active and Passive Voice, Common Grammatical Errors


Meaning, Process of Reading and Importance of Reading, Methods of improving Reading Skills,

Development of thematic and stylistic skills of comprehension in literature based readings:

• Poem: “Stopping by the woods on a snowy evening” by Robert Frost

• Story: “The Eyes are not here” by Ruskin Bond

• Play: “Silence, The Court is in Session” by Vijay Tendulkar

Listening : meaning; process; importance , Active and Passive Listening, Types of Listening: Academic

Listening, Appreciative Listening, Attentive Listening, Methods for improving Listening Skills, Listening

for note taking and drawing inferences.


Précis Writing, Meaning, Process of Preparing a Technical Document, Business Letters, Job Application

Letter and Resume Writing, Report Writing: Structure, Types, Uses, Proposal Writing: Structure, Types,

and Uses.

UNIT-V (Total Topics - 7 and Hrs-5)

Importance of Speaking Skills, Methods and Objectives for Improving Speaking Skills, Organs of speech

Mechanism of Speech, Phonetics: Classification of English Sounds, Vowel, consonants, Dip thongs,

Phonemes, Allophones, Phonetic transcription, Stress, rhythm, intonation: Rising Tone, Falling Tone and

Rising-Falling tone, Public Speaking Skills, Features of Effective Speech.






TBEC-204 CO 1. Understand the meaning and the process of communication along with its types and

barriers.

TBEC-204 CO 2. Develop proficiency in English Language through vocabulary building and correct use

of grammar.

TBEC-204 CO 3. Acquire competency in reading and listening by understanding the skills involved and

assessing & analyzing literary texts critically.

TBEC-204 CO 4. Form a clear concept of writing style in technical communication and develop technical

writing skills.

TBEC-204 CO 5. Develop speaking skills by understandin

g the basic concepts and enhance proficiency in verbal and non- verbal communication.

References:

1. Sasikumar, V and Dhamija, P.V. Spoken English, Tata McGraw Hill, 2007, 2nd Edition

2. Aslam, M. Introduction of English Phonetics and Phonology, Cambridge, 2007, 1st Edition.

3. Communicating Effectively in English, Book-I by Revathi Srinivas; Abhishek Publications, Chandigarh.

4. Essentials of Business Communication by Pal and Rorualling; Sultan Chand and Sons.

5. New Design English Grammar, Reading and Writing Skills by AL Kohli (Course A and Course B), Kohli

Publishers, 34 Industrial Area Phase- II, Chandigarh.

6. Developing English Communication by M.K.Raina; Orient Blackswan.

7. Developing Communication Skills by Krishna Mohan and Meera Banerji; MacMillan India

8. Communication Skills by Prof. S.D.Sharma; Natraj Publishing House, Karnal

9. A Practical English Grammar by Thomson and Marlinet.

10. High School Grammar and Composition by Wren & Martin, S. Chand & Company Ltd., Delhi

CO-PO Matrix English Communication TBEC-204

Course

Outcome


TBEC-204

CO1

- - - - 2 1 - 2 - - -

TBEC-204

CO2

- - - - 2 1 - 1 - - -

TBEC-204

CO3

- - - - 2 - - 2 - - -

TBEC-204

CO4

- - - - 2 1 - 1 - - -

TBEC-204

CO5

- - - - 2 1 - 1 - - -

Average CO

TBEC-204

- - - - 2 1 - 1.4 - - -





Mode of Evaluation


Component Sessional -

1

Sessional -2 Assignments End Semester Examination







Course Code ADC-205 Credit 2


Course Name Computational skills


1. Describe the organization and operation of a computer system, primary and secondary memory, input,

output devices

2. Understand the fundamentals of number system like binary decimal, octal and hexadecimal.

3. Basic concepts, ideas related to data representation, applications of computer, use of computer programs.

4. Identify the various computer networks and the components used for networking.

UNITS I (Total Topics- 13 and Hrs.- 6)

Computer Fundamentals

Introduction to Computers: Characteristics of Computers, Uses of computers, Types and generations of

Computers. Basic Computer Organization - Units of a computer, CPU, ALU, memory hierarchy, registers,

I/O devices. User Interface with the Operating System, System Tools, Introduction to personal computer,

types of computers, history and generation, Microsoft Word, Microsoft PowerPoint, Excel & introduction

to ERP.


Data Representation

Binary representation of integers and real numbers, 1's Complement, 2's Complement, Addition and

subtraction of binary numbers, BCD, ASCII, Unicode;


Networks terminology

Introduction, E Mail Accounts, Search Engines, Surfing Web Pages. Types of networks, router, switch,

server-client architecture, Virus: General Introduction.


Multimedia- Introduction, Characteristics, Elements & Applications.


General Awareness & Problem Solving

IT Act, System Security (virus/firewall etc.), I-Tax, Reservations, Notion of algorithms, stepwise

methodology of developing an algorithm, developing macros in spreadsheet.


ADC-205 CO 1. Understanding the fundamental of computer software and hardware, and apply application

software in an office environment.

ADC-205 CO 2. Apply various networking protocols for multimedia applications.





ADC-205 CO 3. Assess the different types of network components and their functions with a network.

Which will be used in daily life

ADC-205 CO 4. Create documents that makes student efficient in the use of word processing, database and

presentation applications.

References:

1. V Rajaraman, Fundamentals of Computers, Fourth Edition, PHI.

2. P. K. Sinha, “Computer Fundamentals”, BPB publication

CO-PO Matrix Computational skills ADC-205

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO

2

PSO3 PSO4

ADC-205 CO1 - - - 1 1 - 1 - - - -

ADC-205 CO2 - - - 1 1 1 1 - - - -

ADC-205 CO3 - - - 1 - 1 1 - - - -

ADC-205 CO4 - - - 1 2 - 1 - - - -

Average CO

ADC-205

- - - 1 1.33 1 1 - - - -

Mode of Evaluation









Course Code PADC-205 Credit 1


Course Name Computational Skills


1. To evaluate the fundamentals of computer system tools and operating system

2. To provide the knowledge about windows operations

3. To provide knowledge about MS-office(MS-word, Excel, Power point)

Experiments:

1. Defined projects will be done by the students and evaluated by the instructor.

2. Document Preparation

3. Presentation-Software.

4. Familiarizing with the Operating System, Control Panel, Networking Configuration, Firewall setting

5. Spreadsheet Handing, working with worksheets, creating a spreadsheet, entering and formatting

information, basic functions and formulas, creating charts, tables and graphs.


PADC 205 CO 1. Illustrate the fundamental of windows operating system and the basic operations of

operating system.

PADC 205 CO 2. Evaluate the basic concepts of spreadsheets, formulas and shortcut keys.

PADC 205 CO 3. Create word documents and presentations for an academic and business purposes.

References:

1. Sinha, P.K and Priti/Computer fundamentals/BPB/2003/Sixth edition.

2. Galvin and Gagne, P.B and Greg /Operating system concepts/Wiley/2012/ Nineth edition

CO-PO Matrix Computational Skills PADC-205

Course

Outcome


PADC 205 CO1 - - - 1 1 - 1 - - - -

PADC 205 CO2 - - - 1 2 1 2 - - - -

PADC 205 CO3 - - - 2 2 1 1 - - - -

Average CO

PADC-205

- - - 1.3 1.6 1 1.3 - - - -

Mode of Evaluation



Weightage 25 00





SEMESTER-III






Course Code TBFT -301 Credit 4


Course Name Food and Nutrition


1. To Understand the various terms of Food and nutrition

2. To study the BMI assessment and nutritional status

3. To study the various nutrients and their classification

4. To Study the FSSAI guidelines and food safety regulations.


Basic terms used in study of food and nutrition, BMI and Nutritional Status, Understanding relationship

between food, nutrition and health


Functions of food-physiological, psychological and social, Concept of Balanced Diet, Food Groups, Food

Pyramid.

UNIT- III(Total Topics -15 and Hrs-15)

Classification, digestion, functions, dietary sources, RDA, clinical manifestations of deficiency and excess

• Energy

• Carbohydrates, lipids and proteins

• Fat soluble vitamins-A, D, E and K

• Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin C

• Minerals – calcium, iron, iodine, fluorine, copper and zinc


Factors affecting meal planning, understanding specific considerations for planning meal for different

groups of people. Effect of various methods of cooking on foods.

UNIT-V(Total Topics -15 and Hrs-7)

Importance, global trends, codex guidelines, nutritional labelling in India, FSSAI guidelines.


TBFT-301 CO 1. Understand and identify the nature of food, processing of food and composition of

different food.

TBFT-301 CO 2. Student must be able to experimenting and analyzing the type of food groups, Food

ethics and role of BMI in nutritional assessment.

TBFT-301 CO 3. Student must be able to construct new food pyramid of meal pattern as per Environment

and Sustainability of Food

TBFT-301 CO 4. Constructing new fundamental phenomenon with their team about anthropometric

assessment associated with sources, function and deficiency of different nutrients.

TBFT-301 CO 5. Apply nutritional information on food packaging and designing of different food

project.





TBFT-301 CO 6. Able to perform and compare different calories, and modify this in daily life and will be

able to communicate this in mass level.

References:

1. Food science and nutrition rodaysunetra Oxford University Press

2. Textbook of nutrition and dietetics Khanna kumud elite publishing

CO-PO Matrix Food and Nutrition TBFT-301

Course

Outcome


TBFT-301

CO1

2 1 1 1 2 2 2 1 2 1 1

TBFT-301

CO2

2 1 1 1 2 2 2 1 2 1 1

TBFT-301

CO3

2 2 1 2 2 2 2 1 2 1 1

TBFT-301

CO4

2 2 2 2 2 2 2 1 2 1 1

TBFT-301

CO5

1 - - - - 3 - - 2 - 2

TBFT-301

CO6

1 3 1 1 2 1 1 1 2 1 -

Average

CO TBFT-

301

1.66 1.8 1.2 1.4 2 2 1.8 1 2 1 1.2

Mode of Evaluation









Course Code PBFT -301 Credit 2


Course Name Food and Nutrition


1. To learn the various terms of food and nutrition

2. To calculate the BMI assessment and nutritional status

3. To perform the various nutrient composition table and their meal plan

4. To Study the FSSAI guidelines and food safety regulations.


1. Identification of food sources for various nutrients using food composition tables.

2. Record diet of self-using 24 hour dietary recall and its nutritional analysis.

3. Introduction to meal planning, concept of food exchange system.

4. Planning of meals for adults of different activity levels for various income groups.

5. Planning of nutritious snacks for different age and income groups.

6. Preparation of nutritious snacks using various methods of cooking.

7. Nutritional labeling of food products.

8. Estimation of BMI and other nutritional status parameters.


PBFT -301 CO 1. Develop knowledge of food sources for various nutrients using food

composition tables

PBFT -301 CO 2. Understand concept of meal planning, food exchange system. BMI and BMR

PBFT -301 CO 3. Construct new food product with using various methods of cooking and test.

PBFT -301 CO 4. Analyze different quality assessment and food labeling.

References:

1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd edition. Oxford

and IBH Publishing Co. Pvt. Ltd.

2. Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.

3. Wardlaw MG, Paul M Insel Mosby 1996). Perspectives in Nutrition, Third Edition.

4. Introduction to Human Nutrition ed.Gibney et al, Blackwell Publishers, 2005

5. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and Science of Cooking: A

Practical Manual, Revised Edition. Elite Publishing House Pvt Ltd.

6. NIN, ICMR (1990). Nutritive Value of Indian Foods.

7. Seth V, Singh K (2005). Diet planning through the Life Cycle: Part 1. Normal Nutrition. A Practical

Manual, Fourth edition, Elite Publishing House Pvt Ltd.

8. ICMR (2010). Nutrient Requirements and Recommended Dietary Allowances for Indians.





CO-PO Matrix Food and Nutrition PBFT-301

Course

Outcome


1

PSO

2

PSO

3

PSO4

PBFT -301

CO1

1 1 3 2 2 - 2 1 2 1 1

PBFT -301

CO2

1 1 3 2 2 1 2 1 2 1 1

PBFT -301

CO3

1 1 3 2 2 - 2 1 2 1 1

PBFT -301

CO4

1 1 3 2 2 1 2 1 2 1 1

Average CO

PBFT-301

1 1 3 2 2 1 2 1 2 1 1

Mode of Evaluation



Weightage 25 25








Course Name Technology of Fruits, Vegetables and Plantation


1. To understand the importance and problems related to fruits and vegetables

2. To study the various processing methods of fruits and vegetables preservation

3. To study various spices processing and properties

4. To Study about adulteration and their identification

UNITS I (Total Topics - 12 and Hrs- 8)

Importance of fruits and vegetable, history and need of preservation. Reasons of spoilage, Method

of preservation .Canning and bottling of fruits and vegetables: Selection 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.


Introduction, Processing of fruit juices (selection, juice extraction, deaeration, straining, filtration

and clarification), preservation of fruit juices (pasteurization, chemically preserved with sugars,

freezing, drying, tetra-packing, carbonation), processing of squashes, cordials, nectors, concentrates

and powder. Squashes & Cordials, juices syrups, Beer –Brewing , raw material & manufacture,

storage finishing & packaging, Grape wine-composition of grapes, wine type &their composition

mold & yeast of grape & wine. Carbonated beverages. Fruit juice concentrate. Fruit juice powder.


Jam: Constituents, selection of fruits, processing & technology Jelly: Essential constituents (Role of

pectin, ratio), Theory of jelly formation, Processing & technology, defects in jelly, Marmalade:

Types, processing & technology, defects.


Processing, Types, Causes of spoilage in pickling. Tomato products: Selection of tomatoes, pulping&

processing of tomato juice, tomato puree, paste, ketchup, sauce and soup. Dehydration of foods and

vegetables: Sun drying & mechanical dehydration, process variation for fruits and vegetables,

packing and storage.


Spices- Processing and properties of major and minor spices. Essential oils & oleoresins.

Adulteration, Tea-Coffee and Cocoa - Processing, variety and products.


TBFT-302 CO 1. Acquire the basic knowledge of processing of fruits and vegetables using various

techniques.





TBFT-302 CO 2. Construct an idea about maturity indices of fruits and vegetables and problem

analysis related to preservation.

TBFT-302 CO 3. Learn advance knowledge of processing of plantation crops for agro sustainability.

TBFT-302 CO 4. Assess the scientific knowledge of preservation of fruits and vegetables.

TBFT-302 CO 5. Understand to correlate the technology of fruits and vegetables processing with

betterment of society.

References:

1. Girdharilal, Siddappaa, G.S and Tandon, G.L.1998. Preservation of fruits & Vegetables, ICAR,

New Delhi.

2. Ranganna S.1986. Handbook of analysis and quality control for fruits and vegetable

products,Tata Mc Graw-Hill publishing company limited, Second edition

3. Srivastava, R.P. and Kumar, S. 2016. Fruits and Vegetables Preservation- Principles and

Practices. 3rd Ed. CBS Publishers & Distributors Pvt. Ltd.

4. Subbulakshmi, G. and Udipi, A.S. 2006. Food Processing and Preservation. New Age

International Publishers.

5. Crusess, W. B. Commercial Unit and Vegetable Products, W.V. Special Indian Edition,Pub:

Agrobios India. 2004.

6. Manay, S. andShadaksharaswami, M.Foods: Facts and Principles. New Age Publishers. 2008.

3rd Ed.

CO-PO Matrix Technology of Fruits, Vegetables and Plantation TBFT-302

Course

Outcome

PO

1


TBFT-302 CO1 2 - - - - - - 0 - 2 -

TBFT-302 CO2 - 1 2 - - - - 0 - 2 -

TBFT-302 CO3 - - 1 1 - - - 1 - 0 -

TBFT-302 CO4 1 1 - - - - - 0 - 2 -

TBFT-302 CO5 2 - - 2 - - 1 1 - 0 -

Average CO

TBFT-302

1.66 1 1.5 1.5 - - 1 1 - 2 -

Mode of Evaluation











Course Name Technology of Fruits, Vegetables and Plantation Crops


1. To analyse physico-chemical and nutritional properties

2. To learn various adulteration test in spices

3. To study can making process

4. To perform dehydration and rehydration of fruits and vegetables.

Practical’s (Total- 9 and Hrs- 36)

1. Estimation of total soluble solids (TSS).

2. Estimation of pH and acidity of products.

3. Estimation of brix: acidity ratio

4. Estimation of ascorbic acid and effect of heat treatment on it.

5. To study the steps of can making process.

6. Preparation and evaluation of pectin products.

7. Adulteration of spices

8. Dehydration of fruits and vegetables

9. Rehydration of fruits and vegetables.


PBFT-302 CO 1. Analyze physicochemical and nutritional properties.

PBFT-302 CO 2. Identify adulteration in spices which help in betterment of society.

PBFT-302 CO 3. Recite different steps of can making process which helps in food preservation in industry

as well as domestic level.

PBFT-302 CO 4. Understand dehydration and rehydration process of fruits and vegetables. .

References:

1. Girdharilal, Siddappaa, G.S and Tandon, G.L.1998. Preservation of fruits & Vegetables,

ICAR, New Delhi

2. W B Crusess.2004. Commercial Unit and Vegetable Products, W.V. Special Indian Edition,

Pub: Agrobios India

3. Manay, S. & Shadaksharaswami, M.2004. Foods: Facts and Principles, New Age Publishers

4. Ranganna S.1986. Handbook of analysis and quality control for fruits and vegetable products,

Tata Mc Graw-Hill publishing company limited, Second edition.





CO-PO Matrix Technology of fruits, vegetables and plantation crops PBFT-302

Course

Outcome

PO

1

PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PSO1 PSO

2

PSO3 PSO4

PBFT-302

CO1

2 2 2 - - - - 2 - 3 -

PBFT-302

CO2

1 2 - - - - - - - - -

PBFT-302

CO3

2 - 1 - - - 2 - - 3 -

PBFT-302

CO4

2 - 2 - - - - 2 - - 2

Average

CO

PBFT-302

1.75 2 1.66 - - - 2 2 - 3 2

Mode of Evaluation



Weightage 25 25








Course Name Technology of Dairy and Sea Foods


1. To know the need and importance of dairy and fishery industry

2. To know the compositional and technological aspects of milk and fish

3. To study processed milk and fish products

UNIT 1- Chilling, Freezing, curing & smoking of sea foods like fish (Total topics -35 & Time- 8 hrs)

Status of fishery industry in India. Relationship between chilling and storage life, MAP, general aspects of

freezing, freezing systems (air blast freezing, plate or contact freezing spray or immersion freezing, freezing

on board, onshore processing, changes in quality in chilled and frozen storage, thawing. Drying and salting

of fish, water activity and shelf-life, salting process, salting methods (brining, pickling, kench curing, gaspe

curing), types of salts, 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 kiln, examples of smoked and dried products.

UNIT 2- Canning of fish, Fishery by-products & other sea foods (Total topics -26 & Time- 16 hrs)

Principles of canning, classification based on pH groupings, effect of heat processing on fish, storage of

canned fish, pre-process operations, post process operations, cannery operations for specific canned

products. (Tuna, Mackerel, Sardine)

Fishery by-products

Surimi- Introduction, fish muscle proteins, the surimi process, traditional and modern surimi production

lines, quality of surimi products, comparision of surimi and fish mince products. Fish protein concentrates

(FPC), fish protein extracts (FPE), fish protein hydrolysis (FPH)., Fermented fish-Flowchart of Indigenous

products- Fish sauce and Paste, Concept of other Sea foods –Crabs, lobsters, prawns, shrimps, shell- fish

etc.

UNIT 3- Technology of Milk (Total topics -27 & Time- 8 hrs)

Introduction & Determination of Physical properties of milk ,color, taste, pH and buffering capacity,

refractive index, viscosity, surface tension, freezing, boiling point, specific heat, OR, electrical conductivity.

Lactose- Lactose (alpha and beta forms and their differences), Significances of lactose in dairy industry.

Milk fat - Composition and structure, factors affecting melting point, boiling point, solubility and Refractive

Index, fat constants (saponification value, iodine value, RM value, Polenske value, and peroxide value).

Chemical reactions of fat (hydrolysis, auto-oxidation), condition favoring auto-oxidation, prevention,

measurement of auto-oxidation.

UNIT 4- Protein and Enzymes (Total topics -13 & Time- 8 hrs)





Types of protein present in different milk sample,General structure, amphoteric nature, difference between

casein and serum protein, different types of casein (acid and rennet), uses of casein, fractionation of protein.

Enzymes- catalase, alkaline phosphatase, lipases and proteases. Significance of protein and enzymes.

UNIT 5 - Milk & milk products industries (Total topics -28 & Time- 8 hrs)

Introduction about milk industries-economics, Systems of collection of milk, Reception, Platform testing ,

Various stages of processing, Filtration, Clarification, Homogenization, Pasteurization, Description and

working of clarifier, cream separator, homogenizer and plate heat exchanger. Flow diagram of following

milk products – Butter, ghee, flavored milk, yoghurt, dahi, shrikhand, ice-cream, condensed milk, milk

powder, channa, paneer & cheese


TBFT-303 CO 1. Acquire basic knowledge about the technology of dairy, fish and sea foods

TBFT-303 CO 2. Understand the status of fishery industry in India and also have the knowledge about

different methods of fish cooking

TBFT-303 CO 3. Analyze different techniques of preserving of fish like drying, salting, smoking and

canning of fish

TBFT-303 CO 4. Recite Knowledge about Surimi and their products, fish protein concentrates, fish protein

extract, fish protein hydrolysis, fermented fish and other fish products like fish sauce, fish paste etc.

TBFT-303 CO 5. Access the knowledge about milk and milk products like butter, ghee, flavoured milk,

yoghurt, dahi, ice-cream, condensed milk, milk powder, channa, paneer and cheese.

TBFT-303 CO 6. Access the knowledge about milk composition, structure, their melting point, boiling

point, fat content, refractive index etc.

References:

1. De Sukumar, Outlines of Dairy Technology, Oxford University Press, Oxford.2007

2. Hall GM, Fish Processing Technology, VCH Publishers Inc., NY, 1992

3. Sen DP, Advances in Fish Processing Technology, Allied Publishers Pvt.Limited 2005

4. Shahidi F and Botta JR, Seafoods: Chemistry, Processing, Technology and Quality, Blackie Academic &

Professional,London,1994

5. Webb and Johnson, Fundamentals of Dairy Chemistry.





CO-PO Matrix Technology of Dairy and Sea Foods TBFT-303

Course

Outcome


TBFT-303 CO1 1 1 - 1 - 1 1 1 1 - -

TBFT-303 CO2 2 1 2 1 - 1 1 1 1 - -

TBFT-303 CO3 2 1 1 1 - 1 1 1 1 - -

TBFT-303 CO4 1 1 1 1 - 1 1 1 1 - -

TBFT-303 CO5 1 1 1 1 1 - 1 1 1 - 1

TBFT-303 CO6 1 1 - 1 1 - 1 1 1 - 1

Average CO

TBFT-303 1.33 1 1.25 1 1 1 1 1 1 - 1

Mode of Evaluation









Technology

Programme

Code

40



Course Name Technology of Dairy and sea food


1. To understand the estimation of platform test, fat and protein in milk

2. To demonstrate the various experiments related with dairy and sea food

3. To demonstrate the evaluation of fish and fish product

Experiments (Total- 10 and Hrs- 30)

1. To perform platform tests in milk. (Acidity, COB, MBRT, specific gravity, SNF)

2. To estimate milk protein by Folin method.

3. To estimate milk fat by Gerber method.

4. Preparation of flavoured milk/. Pasteurization of milk

5. To prepare casein and calculate its yield.

6. Quality evaluation of fish/prawn.

7. Subjective evaluation of Fresh Fish.

8. Cut out examination of canned fish. (Sardine, Mackerel, Tuna)

9. Fish product formulation/canning.

10. Determination of fat.


PBFT-303 CO 1. Demonstrate the various chemical analyses of milk, dairy products and sea foods.

PBFT-303 CO 2. Apply this biochemical analysis in milk and sea foods in related industries

PBFT-303 CO 3. Evaluate the quality of fresh fish and canned fish products

PBFT-303 CO 4. Set up protocol for product development of dairy and sea foods

References:



3. Gould, Gould, 2001, Total Quality Assurance for the Food industries, 3rd Edn., Woodhead Publishing Ltd


5. Nielsen S.S, 2004, Introduction to Chemical Analysis of Foods, CBS Publishers





CO-PO Matrix Technology of Dairy and Sea food PBFT-303

Course

Outcome


PBFT-303

CO1

- - 1 - - - 1 1 - - -

PBFT-303

CO2

- 2 - - - - 1 1 - - -

PBFT-303

CO3

1 2 - - - - - - - 2 -

PBFT-303

CO4

- - - - - - 2 - - - 2

Average CO

PBFT-303

1 2 1 - - - 1.33 1 - 2 2

Mode of Evaluation



Weightage 25 25








Course Name Food Fermentation


1. To understand about basic components, application of microorganisms for production of food and food

grade products

2. To understand about different types of fermentation and fermenter design

3. To demonstrate principle of different fermentation process

4. Student can apply acquired skills in production of various fermented food


Introduction, principles of fermentation sub-merged/solid state, Batch/continuous fermentation. Rate of

microbial growth and death. Fermentation kinetics. Fermentation media and sterilization


Fermenter design, operation, measurement and control in fermentation. Aeration and agitation in

fermentation Scale up in fermentation.


Study of stirred tank Fermenter, air lift Fermenter, fluidized bed bioreactor, packed bed bioreactor, bubble

column Fermenter


Isolation, purification and downstream processing of intracellular and extra cellular enzymes. Product

recovery, Biological waste treatment and in plant sanitation.

UNIT V(Total Topics -15 and Hrs-3)

Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols.


TBFT-304 CO 1. Understand about basic components, application of microorganisms for production of

food and food grade products.

TBFT-304 CO 2. Appraise about different types of fermentation and fermenter design

TBFT-304 CO 3. Discuss and gain knowledge about industrial production of food grade products using

microorganisms

TBFT-304 CO 4. Demonstrate principle of different fermentation process.

TBFT-304 CO 5. Apply acquired skills in production of various fermented food.

References:

1. PF, Whitaker A and Hall SJPrinciples of Fermentation Technology, Stanbury PF, Whitaker A and Hall

SJ, 1997, Elsevier.

2. Ward OPFermentation Biotechnology: Principles, Processes and Products, , 1989, Prentice-Hall.

3. Gastineau CF,Darby WJ and Turner TBFermented Food Beverages in Nutrition, , , 1979, Academic

Press





CO-PO Matrix Food Fermentation TBFT-304

Course

Outcome


TBFT-304

CO1

1 1 - - - - - 1 - - -

TBFT-304

CO2

2 - - - - - - - 2 - -

TBFT-304

CO3

2 - 1 - - - - - 1 - -

TBFT-304

CO4

2 - - - - - - - 2 - 1

TBFT-304

CO5

- - - 1 - 1 1 1 - - -

TBFT-304

CO6

- - - - - - - - - - -

Average

CO

TBFT-304

1.75 1 1 1 - 1 1 1 1.66 - 1

Mode of Evaluation











Course Name Biochemistry


1. To understand role of various Biomolecules in human body

2. To Study about enzymes and its kinetics

3. To Understand metabolism of carbohydrates and other Biomolecules and its importance in body

4. To understand energy kinetics of body.


Over view of amino acids, proteins and carbohydrates. Lipids- Fatty acids, Triacylglycerol;

glycerophospholipids, sphingolipid, sterols.

Nucleic acids- Nucleotides, Nitrogenous Bases- Purines and Pyramidine; tautomers of bases, nucleotide

derivatives, nucleotides as regulating molecules, different types of DNA and RNA.


The Michaelis-Menten equation-derivation and physiological significance, the double reciprocal plots,

enzyme inhibition, turn over number of enzymes, negative and positive cooperativity, zymogens,

isoenzymes, abzymes, ribozymes, lock and key & induced fit theories. Classifications (metabolite

derived/vitamin derived) function of various types, structure of NAD+, NADP+, FAD & FMN


Principles of bioenergetics-Standard free energy change, experimental measurement of ATP and other

reaction molecules, metabolic roles of ATP-Phosphoryl group transfer, nuleotidyl group transfer,

biological oxidation reduction reactions.


Glycolysis, alcoholic and lactic acid fermentation, Pasteur effect, gluconeogenesis, coricycle, TCA cycle,

HMP shunt, glycogenolysis& glycogen synthesis. Constituents of ETC & their sequence (Complex I-IV)

& location, inhibitors of ETC, chemiosmotic theory, ATP synthase complex- structure and function.


Mobilization of triglycerides, metabolism of glycerol, -oxidation of saturated, monounsaturated and poly-

unsaturated fatty acids, even and odd chain fatty acids.Ketone bodies.

Assimilation of Ammonia and transamination reactions-role of pyridoxal phosphate, nitrogen excretion

and urea cycle. Disorders associated with defects in protein and amino acid metabolism: disorder associated

with deficiency of Urea cycle enzymes, Phenylketonuria, Alcaptonuria, Maple syrup urine disease,

tyrosinemia


TBFT-305 CO 1. Construct relationship between food Chemistry and Food Technology for application in

industry.





TBFT-305 CO 2. Familiarize with structure, composition and properties of carbohydrates, lipids DNA etc.

for better use in industry and maintain food ethics.

TBFT-305 CO 3. Analyze different type of enzymes and their role in food industry, human body and

diseases related to enzymes which help to develop proper scientific knowledge.

TBFT-305 CO 4. Illustrate digestion, absorption metabolism of carbohydrates, proteins and lipidsin

human body which help them to draw relation between disease and diet andcreate awareness to work

towards betterment of society.

References

1. Lehninger, D, Principles of Biochemistry, New York W.H. Freeman, 2004, 4th edition

2. Satayanarayana,U and Chakrapani, U, Biochemistry, Elsevier,2017, 5th Edition

3. Biochemistry by Lubert Stryer. Publisher:WH Freeman; Edition VI.

4. Harper’s illustrated Biochemistry by Robert K. Murray, David A Bender, Kathleen M. Botham,

Peter J. Kennelly, Victor W. Rodwell, P. Anthony Weil. Publisher: McGraw Hill; Edition 28.

5. Biochemistry by Donald Voet and Judith Voet. Publisher: John Wiley and sons; Edition: II

Biochemistry by Mary K.Campbell & Shawn O.Farrell. Publisher: Cenage Learning. Edition

CO-PO Matrix Biochemistry TBFT-305 (1)

Course

Outcome


TBFT-305

CO1

- - 1 - - - 1 1 1 - -

TBFT-305

CO2

2 - 1 - - - 1 - 1 - -

TBFT-305

CO3

- 1 - 2 - - - - 1 - -

TBFT-305

CO4

- - - - 1 - - - - - -

Average CO

TBFT-305

(1)

2 1 1 2 1 - 1 1 1 - -

Mode of Evaluation









Technology

Programme Code 40



Course Name Biochemistry


1. To understand and learn various test for qualitative estimation of protein

2. To understand and learn various test for qualitative estimation of carbohydrates

3. To learn various working condition for enzymes

4. To learn about working principle of TLC, Paper chromatography electrophoresis and

Spectrophotometer.

Experiments (Total Topics- 10 and Hrs- 30).

1. Separation of Biomolecules by electrophoresis.

2. Qualitative analysis of sugars.

3. To study the principle of spectrophotometer and verify Beer’s law.

4. Quantitative estimation of DNA/RNA.

5. Quantitative estimation of protein using spectrophotometer.

6. To plot absorption spectrum of DNA and protein and find lmax.

7. To perform biochemical assay of an enzyme under optimal conditions.

8. To study the effect of pH/temperature/heavy metals/ on the activity of enzymes (any one factor).

9. Case studies related to metabolic disorders.


PBFT-305 CO 1. Identify different food samples for presence of sugar and its type which help in modifying

diet of patients dealing with various health issues.

PBFT-305 CO 2. Identify different food samples for presence of protein and its type which help in modifying

diet of patients dealing with various health issues.

PBFT-305 CO 3. Analyze effect of different time, Ph and other factor on enzyme activity

PBFT-305 CO 4. Infer knowledge regarding principle and application of Spectrophometer, Electrophoresis,

and TLC etc. and utilize it for analysis of various samples.

References

1. Lehninger, D, Principles of Biochemistry, New York W.H. Freeman, 2004, 4th edition

2. Satayanarayana,U and Chakrapani, U, Biochemistry, Elsevier,2017, 5th Edition

3. Biochemistry by Lubert Stryer. Publisher:WH Freeman; Edition VI.

4. Harper’s illustrated Biochemistry by Robert K. Murray, David A Bender, Kathleen M. Botham, Peter J.

Kennelly, Victor W. Rodwell, P. Anthony Weil. Publisher: McGraw Hill; Edition 28.

5. Biochemistry by Donald Voet and Judith Voet. Publisher: John Wiley and sons; Edition: II Biochemistry

by Mary K.Campbell & Shawn O.Farrell. Publisher: Cenage Learning. Edition





CO-PO Matrix Biochemistry PBFT-305 (1)

Course

Outcome

PO

1


PBFT-305

CO1

1 1 1 - - - - - - - -

PBFT-305

CO2

1 1 1 - - - - - - - -

PBFT-305

CO3

- - 1 - - 1 - - - - -

PBFT-305

CO4

1 1 - - - 1 1 1 - - -

Average

CO PBFT-

305 (1)

1 1 1 - - 1 1 1 - - -

Mode of Evaluation



Weightage 25 25








Course Name Introduction to Life Sciences


1. To study the basics of cells and its component

2. To study the carbohydrate, lipids and protein

3. To study human physiology and principles of immunology

4. To study biotechnology and its application


Cell & Molecular Biology

Cell theory, Prokaryotic cell, eukaryotic cell, cell wall, cell membrane, cytoskeleton, nucleus, chloroplast,

mitochondria, endoplasmic reticulum, golgi bodies, ribosomes, lysosomes, vacuoles and centrosomes. Cell

cycle & division, amitosis, mitosis and meiosis. Study of genetic material, structure of DNA and RNA,

replication, transcription, genetic code, translation & DNA repair.


Biochemistry

Structure and function of carbohydrates, lipids and proteins. Enzymes- types, properties and enzyme action,

Metabolism- glycolysis, kreb cycle and pentose phosphate pathway.


Human physiology

Digestion and absorption, breathing and respiration, circulation, excretory system, nervous system, skeletal

and muscular systems. Locomotion and movement, growth, aging and death. Hormones - types of hormones,

functions and disorders.


Human health and diseases

Pathogens, Parasites causing human disease (malaria, dengue, chicken guinea, typhoid, pneumonia, common

cold, ringworm) and their control. Basic concepts of immunology, vaccines, antibiotics, cancer, HIV and

AIDS. Adolescence, drug and alcohol abuse.

UNIT-V ( Topics-10 and hrs-6)

Biotechnology and its applications

Recombinant DNA technology, applications in health, agriculture and food industry, genetically modified

organisms and its application in food; Human insulin, vaccine and antibiotic production.


TBFT-305 CO 1. Anaylze the structure of carbohydrates, lipids and protein.

TBFT-305 CO 2. Understand the human physiology, diseases and its control.

TBFT-305 CO 3. Analyze the structure of DNA and RNA and its applications in health, agriculture and

food industry.

TBFT-305 CO 4. Analyze the enzymes, functions and its properties.





References:

1. Albert L.Lehninger, David L. Nelson and Michael M. Cox: Principles of Biochemistry, Worth

Publishers, 1993.

2. B.D. Singh: Biotechnology, Kalyani Publishers.

3. Harvey Lodish, Arnold Berk, Chris A. Kaiser, Paul Matsudaria, Monty Krieger, Jems Darnell,

Mathew P. Scott: Molecular Cell Biology, W.H. Freeman, 2004.

4. Gerard J. Tortora, Tortora's Principles of Anatomy and Physiology, wiley, 2017

CO-PO Matrix Introduction to Life Sciences TBFT-305 (2)

Course

Outcome


TBFT-305

CO1

2 - 1 - - 1 - 2 1 - -

TBFT-305

CO2

- - - - - 1 - 1 - - -

TBFT-305

CO3

1 - 1 - - 1 - - - - 1

TBFT-305

CO4

1 - 1 - - - - - - - 1

Average CO

TBFT-305

(2)

1.25 - 1 - - 1 - 1.5 - - 1

Mode of Evaluation









Course Code PMFT- 305 (2) Credit 2


Course Name Introduction to Life Sciences


1. To understand the effect of various factor on enzyme activity

2. To perform analysis using chromatography techniques

3. To determine blood pressure and blood sugar.


1. Isolation of genomic DNA from plant cell.

2. Spectrophotometric estimation of isolated DNA.

3. Study structure and function of microscope.

4. Estimation of protein by Lowry’s method.

5. Estimation of protein by Biuret method.

6. Qualitative analysis of sugar.

7. Determination of blood sugar level using kit.

8. Determination of blood pressure.

9. Study the structure of carbohydrate and protein.

10. Study of human skeleton.


PMFT-305 CO 1. Understand the isolation process of DNA and spectrophotometric

PMFT-305 CO 2. Analysis of sugar, blood pressure and sugar

PMFT-305 CO 3. Estimation of sugar and protein by different methods

PMFT-305 CO 4. Analyse the structure of various components

References:

1. Albert L. Lehninger, David L. Nelson and Michael M. Cox: Principles of Biochemistry, Worth

Publishers, 1993.

2. B.D. Singh: Biotechnology, Kalyani Publishers.

3. Harvey Lodish, Arnold Berk, Chris A. Kaiser, Paul Matsudaria, Monty Krieger, Jems Darnell,

Mathew P. Scott: Molecular Cell Biology, W.H. Freeman, 2004.

4. Gerard J. Tortora, Tortora's Principles of Anatomy and Physiology, wiley, 2017





CO-PO Matrix Introduction to Life Sciences PBFT-305 (2)


PBFT-305 CO1 1 2 1 - - - - 2 1 - -

PBFT-305 CO2 1 2 - - - 1 - 1 - - -

PBFT-305 CO3 1 - - - - 1 - 1 - - -

PBFT-305 CO4 1 1 - - - - - 1 - - -

Average CO

PBFT-305 (2)

1 1.67 1 - - 1 - 1.25 1 - -

Mode of Evaluation



Weightage 25 25






Course Code ADP-306 Credit 1


Course Name Seminar Presentation/ MOOC Courses/ SWAYAN/NPTEL


1. To enhance communication skills

2. To frame small scale projects

3. To Learn new Technical Skills


ADP-306 CO 1. Communicate and compare various processes applied in food processing industry.

ADP-306 CO 2. Conduct expert talk, presentation and project on particular area.

ADP-306 CO 3. Learn new courses, communication skills and ethics.

CO-PO Matrix Seminar Presentation/ MOOC Courses/ SWAYAN/NPTEL

Course

Outcome


1

PSO2 PSO3 PSO4

ADP-306

CO1

2 - - 2 3 - - 2 - - -

ADP-306

CO2

1 - - 2 2 - - 2 - - -

ADP-306

CO3

1 - - - 2 3 3 1 - 2 2

Average

CO ADP-

306

1.33 - - 2 2.33 3 3 1.66 - 2 2

Mode of Evaluation



Weightage 25 00





SEMESTER- IV






Technology

Programme Code 40



Course Name Technology of Cereals, Pulses and Oil seeds


1. To teach technology of milling of various cereals

2. To teach technical knowledge of pulses and oilseeds refining

3. To provide knowledge about different cereals and pulses by products utilization in India

UNIT 1- Technology of cereals (Total topics -11 & Time- 8 hrs)

Introduction of Wheat types, milling, flour grade, flour treatments (bleaching, maturing), flour for various

purposes, technology of dough development. Rice – Physicochemical properties, milling (mechanical &

solvent extraction), parboiling, ageing of rice, utilization of by-products.

UNIT 2- Technology of Corn (Total topics -8 & Time- 8 hrs)

Milling (wet & dry), cornflakes, Barley- Milling (pearl barley, barley flakes & flour), beer preparation, Oats

– Milling (oat meal, oat flour & oat flakes), Sorghum and millets – Traditional & commercial milling (dry

&wet), Rye and triticale—milling (flour), uses.

UNIT 3 -Technology of Pulses (Total topics -4 & Time- 7hrs)

Milling of pulses, Dry milling, Wet milling & Improved milling methods.

UNIT 4 -Technology of Oilseeds (Total topics -8 & Time- 7 hrs)

Oil seed processing-introduction, extraction of oil and refining, sources of protein (defatted flour, protein

concentrates and isolates), properties, and uses, protein texturization & fiber spinning.

UNIT 5- Technology of Legumes(Total topics -9 & Time- 8 hrs)

Structure, composition and properties of legumes. Cleaning, grading, pretreatments for difficult-to-mill (urad,

arhar, moong, moth) and easy-to-mill (chana, masoor and pea) legumes, milling practices and actual milling

of different legumes. Sweet and savory products from legumes in India.


TBFT-401 CO 1. Understand structure of cereals, pulses and oil seeds.

TBFT-401 CO 2. Create in-depth knowledge about milling, extraction of different crops along with their

structure and composition.

TBFT-401 CO 3. Develop knowledge about different by-products of the particular corp.

TBFT-401 CO 4. Analyze the technological application of concept of milling of different crops.

TBFT-401 CO 5. Analyze different methods of oil extraction for industrial application.

References:

1. Cereals Technology by Samuel A.Matz. CBS Publications.

2. Technology of Cereals by N.L.Kent.

3. Food Facts and Principles by Mannay;New age International (P) Ltd.





4. Food Science by Norman N.Potter;CBS Publications

CO-PO Matrix Technology of Cereals, Pulses and Oil seeds TBFT-401

Course

Outcome


TBFT-401

CO1 1 2 2 1 - 1 1 1 1 - -

TBFT-401

CO2 2 1 1 - - 1 1 1 - - 1

TBFT-401

CO3 1 1 2 1 1 - 1 1 1 1 -

TBFT-401

CO4 1 1 1 - - - 1 - 1 - -

TBFT-401

CO5 1 1 1 - - - 1 1 1 - 2

Average

CO

TBFT-401 1.2 1.2 1.4 1 1 1 1 1 1 1 1.5

Mode of Evaluation









Technology

Programme

Code

40



Course Name Technology of Cereals, Pulses and Oil seeds


1. To teach technology of various cereals and pulses

2. To teach technical knowledge about physical, chemical and cooking of grains

3. To provide knowledge about different cereals and pulses handling and oil extraction techniques


1. Physical characteristics of wheat.

2. Moisture content of wheat and products.

3. Estimation of gluten content.

4. Estimation of pelenske value.

5. Yeast fermenting power.

6. Estimation of KBrO.

7. Physical charactistics of rice.

8. Cooking quality of rice.


PBFT-401 CO 1. Create in depth of knowledge about different cereals and pulses.

PBFT-401 CO 2. Analyze the structure and composition of the different crops.

PBFT-401 CO 3. Identify by-products of the different corps and various oil extraction techniques.

PBFT-401 CO 4. Analyze about physical, chemical and cooking characteristics of the grains.

References:

1. Cereals Technology by Samuel A.Matz. CBS Publications.

2. Technology of Cereals by N.L.Kent.


4. Food Science by Norman N.Potter;CBS Publications





CO-PO Matrix Technology of Cereals, Pulses and Oil seeds PBFT-401

Course

Outcome


PBFT-401

CO1 1 1 1 - - - 1 1 1 - 1

PBFT-401

CO2 1 - 1 - - - 1 1 - - 1

PBFT-401

CO3 1 1 2 - - 1 1 1 1 - 1

PBFT-401

CO4 1 2 1 - - - 1 1 1 - 1

Average CO

PBFT-401 1 1.33 1.25 - - 1 1 1 1 - 1

Mode of Evaluation



Weightage 25 25






Technology

Programme Code 40



Course Name Technology of Food Preservation


1. To understand structure various microorganisms and their habitat

2. To understand various low temperature preservation technique and their role in food preservation

3. To understand role of novel technique in food preservation

4. To understand role of drying and its type in food preservation.


Principles of Food Preservation, microorganisms associated with foods- bacteria, yeast and mold,

Importance of bacteria, yeast and moulds in foods. Classification of microorganisms based on temperature,

pH, water activity, nutrient and oxygen requirements, typical growth curve of micro-organisms.

Classification of food based on pH, Food infection, food intoxication, definition of shelf life, perishable

foods, semi perishable foods, and shelf stable foods.


Aim of preservation, causes of quality deterioration, moisture foods, Chilling temperatures: Consideration

relating to storage of foods at chilling temperatures, Applications and procedures, Controlled and Modified

atmosphere storage of foods. Freezing temperatures: Freezing process, Slow and fast freezing of foods and

its consequence, other occurrences associated with freezing of foods. Technological aspects of pre-freezing,

Actual freezing, frozen storage and thawing of foods.


Basic concepts in thermal destruction of microorganisms D, Z, F values. Heat resistance and thermophile

microorganisms. Cooking, Blanching, Pasteurization and Sterilization of foods. Assessing adequacy of

thermal processing of foods, General process of canning of foods, Spoilage in canned foods.


Principles, Technological aspects and application of evaporative concentration process; Freeze

concentration and membrane process for food concentrations. Principles, Technological aspects and

application of drying and dehydration of foods. Cabinet, tunnel, belt, bin, drum, spray, vacuum, foam mat,

fluidized-bed and freeze drying of foods. Technological aspects and application of sugar and salt,

antimicrobial agents, Biological agents.

UNIT-V (Total Topics -6 and Hrs- 6)

Introduction, units of radiation, kinds of ionizing radiations used in food irradiation, mechanism of action,

uses of radiation processing in food industry, concept of cold sterilization.


TBFT-402 CO 1. Assess the importance of food Microbiology for its sustainable development and use in

daily life.





TBFT-402 CO 2. Construct relationship between food microbiology and Food preservation for application

in industry

TBFT-402 CO 3. Assess importance high temperature and low temperature preservation in food industry

TBFT-402 CO 4. Utilization of novel technique in food preservation

TBFT-402 CO 5. Assess different methods such as drying etc. in food preservation at industrial level

References

M. Ma 1. M. Mahadeviah and R.V. Gowramma Food Packaging Materials,



.4. O.R.Fennema Principles of Food science 5. V.Kyzlink Principle of Food Preservation

CO-PO Matrix Technology of Food Preservation TBFT-402

Course

Outcome


TBFT-402

CO1

3 2 3 1 3 3 - - 1 2 1

TBFT-402

CO2

3 2 2 2 2 2 3 3 - - 2

TBFT-402

CO3

2 1 3 3 1 2 - - 2 3 -

TBFT-402

CO4

- 3 2 2 2 2 3 3 - - -

TBFT-402

CO5

- 2 - 1 1 1 2 2 3 2 2

Average CO

TBFT-402

2.66 2 2.5 1.8 1.8 1.5 2.66 2.66 2 2.33 1.66

Mode of Evaluation











Course Name Technology of Food Preservation

Objectives:

1. To understand the laboratory techniques of sampling and food preservation

2. To study relationship between microorganism and preservation

3. To prepare different food products

Experiments (Total Topics – 10 and Hrs – 30)

1. Methods of Sampling.

2. Study of different food preservation techniques in lab.

3. Study and analysis of preservatives in food sample.

4. Preservation and processing of certain vegetables by drying and dehydration (water removal)

5. To study the concept of Asepsis and sterilization

6. Determination of pH of different foods using pH meter.

7. Preparation of Jam/Jelly and its preservation by sugar.

8. Preparation of tomato puree/ketchup and its preservation by chemical.

9. Preparation of pickles

10. Preparation of marmalade.


PBFT-402 CO 1. Acquire knowledge of sampling methods.

PBFT-402 CO 2. Construct a relationship between microorganism and preservation.

PBFT-402 CO 3. Understand different analysis and food preservation techniques.

PBFT-402 CO 4. Develop knowledge about preparation of different food products such as Jam, jelly,

Marmalade, Pickles, Tomato Puree/Ketchup.

References:

1. M. Mahadeviah and R.V. Gowramma. Food Packaging Materials.

2. S. Saclarow and R.C. Griffin. Principles of Food Packaging.

3. Trends in Food Science and Technology Proceeding of IFCON-1988.

4. O.R. Fennema. Principles of Food Science.

5. V. Kyzlink Principle of Food Preservation.





CO-PO Matrix Technology of Food Preservation PBFT-402

Course

Outcome


PBFT-402

CO1

2 - - 2 - - - 2 - 2

PBFT-402

CO2

3 3 - 3 - 3 - 3 - 3 -

PBFT-402

CO3

- - 3 3 - - 2 -

PBFT-402

CO4

2 2 3 2 2 2 - 3

Average CO

PBFT-402

2.3 2.5 3 2.6 2 3 3 2.5 2 2.5 2.5

Mode of Evaluation



Weightage 25 25






Course Code TBFT 403 Credit 4


Course Name Technology of Meat poultry & Eggs


1. To study the introduction of species of animal with their breeds and quality

2. To understand differentiate slaughtering techniques

3. To define animals breed, environment and water holding capacity

4. To know process and technique of protein coagulation, and Industrial use of egg

5. To perform the determination of meat spoilage and quality

UNIT I (Total Topics-3 and Hrs- 3)

Livestock and poultry population in India, Development of meat and poultry industry in India

And its need in nation’s economy, Glossary of live market terms for animals and birds.


Slaughter: Humane method, Inspection of meat- Antemortem and postmortem inspection, Slaughter of

sheep, pigs, poultry Post mortem changes, aging, Factors affecting tenderness of meat, Effect of cooking

on texture, colour and flavor.


Effects of feed, breed and environment on production of meat animals and their quality ,Meat Quality-

colour, flavour, texture, Water-Holding Capacity(WHC),Emulsification capacity of meat Preservation

Methods - Refrigeration, freezing, thermal processing, dehydration irradiation, chemical, antibiotics.


Factors affecting egg quality, Measures of egg quality, Effect of cooking, Factors affecting coagulation,

Industrial use of egg, Preservation of egg Refrigeration, Freezing, Thermal processing, Dehydration,

Coating

UNIT-V(Total Topics -3 and Hrs-8)

Importance, classification and uses, Manufacture of Natural casings.


TBFT 403 CO 1. Introduction to species of animals with their breeds and quality.

TBFT 403 CO 2. Differentiate between slaughtering techniques.

TBFT 403 CO 3. Define animals breed, environment and water holding capacity.

TBFT 403 CO 4. Interpret, types, factors of protein coagulationof egg with its industrial use.

TBFT 403 CO 5. Thoroughly grasp the techniques of manufacturing of natural casings.

References:

1. Meat Hygiene J F Gracey, D S Collins

2. Processed Meals A M Pearson, TA Gillet

3. Lawries Meat Science RA Lawrie





4. Poultry Products Technology T Mountney G. Carmen R Prakhurst

5. Animal Byproduct Processing H W Ockerman C L Manson

6. Tropical Fishery Products K Gopakumar

7. Fish & Fisheries of India V G Jhingran

8. A Text Book of Fish and Fisheries Technology K P Biswas

CO-PO Matrix Technology of Meat poultry & Eggs TBFT-403

Course

Outcome


TBFT 403

CO1

3 2 1 2 1 - - - 1 - 1

TBFT 403

CO2

2 2 1 2 1 - - - 1 1 -

TBFT 403

CO3

3 2 1 2 1 - - - - 1 -

TBFT 403

CO4

2 2 1 2 1 1 - - - 1 -

TBFT 403

CO5

2 2 1 - - - 1 1 - - -

Average CO

TBFT-403

2.4 2 1 2 1 1 1 1 1 1 1

Mode of Evaluation









Course Code PBFT 403 Credit 2


Course Name Technology of Meat poultry & Eggs Lab


1. To examine various species of animal with their breeds and quality

2. To learn various slaughtering techniques

3. To estimate water holding capacity

4. To perform the determination of meat spoilage and quality


1. Estimation of moisture content of meat.

2. Determination of extra release volume of meat (mutton).

3. Determination of meat swelling capacity (MSC).

4. Internal quality of egg

5. External quality of egg

6. To study shelf-life of eggs by different methods of preservation.

7. Cutout analysis of canned meats/retort pouches.

8. Determination of Picric acid turbidity in meat.


PBFT 403 CO 1. Estimation of moisture, fat, Ph. content and swelling capacity meat.

PBFT 403 CO 2. Acquire knowledge of extra release volume of meat.

PBFT 403 CO 3. Create understanding of internal and external quality of meat.

PBFT 403 CO 4. Understand primal cuts of meat with structure and diagrams.

References:


2. Technology of meat by BD sharma

3. K P BiswasA Text Book of Fish and Fisheries Technology

CO-PO Matrix Technology of Meat poultry & Eggs Lab PBFT-403


1

PSO

2

PSO

3

PSO

4

PBFT 403 CO1 3 2 1 2 1 - - - 1 - 1

PBFT 403 CO2 2 2 1 2 1 - - - 1 1 -

PBFT 403 CO3 3 2 1 2 1 - - - - 1 -

PBFT 403 CO4 2 2 1 2 1 1 - - - 1 -

Average CO PBFT-403 2.5 2 1 2 1 1 - - 1 1 1





Mode of Evaluation



Weightage 25 25








Course Name Project & Technical Report





TBFT-404 CO 1. Communicate and compare various processes applied in food processing industry.

TBFT-404 CO 2. Design and construct small projects for utilization in industry and entrepreneurship.

CO-PO Matrix Workshop/ Seminar PBFT-404

Course

Outcome


TBFT-404

CO1

1 - - - 3 1 - 2 - - -

TBFT-404

CO2

- - 3 3 2 2 - - - - -

Average

CO

PBFT-404

1 - 3 3 2.5 1.5 - 2 - - -

Mode of Evaluation



Weightage 50 100








Course Name Food Additives, Contaminants and Toxicology


1. To understand different type of preservative and their class

2. To understand different type of flavor and its extraction technique

3. To understand general principles of food toxicology

4. To understand different type toxicant and allergen


Definitions, classification and functions, Preservatives, antioxidants, colors and flavors (synthetic and

natural), emulsifiers, sequesterants, humectants, hydrocolloids, sweeteners, acidulants, buffering salts,

anticaking agents, etc. - chemistry, food uses and functions in formulations; indirect food additives;

toxicological evaluation of food additives.


Types of flavors, flavors generated during processing – reaction flavors, flavor composites, stability of

flavors during food processing, analysis of flavors, extraction techniques of flavors, flavor emulsions;

essential oils and oleoresins; authentication of flavors etc.


Proteins, starches and lipids as functional ingredient; isolation, modification, specifications, functional

properties and applications in foods and as nutraceuticals. Introduction to nutraceuticals: definitions,

synonymous terms, basis of claims for a compound as a nutraceuticals, regulatory issues for nutraceuticals

including CODEX.


Definition scope and general principles of food toxicology; manifestation of toxic effects; classification of

food toxicants; factors affecting toxicity of compounds; methods used in safety

Evaluation-risk assessments.


Acute and chronic studies. LD50 , Toxicants and allergens in foods derived from plants, animals, marine,

algae & mushroom; Derived Food toxicants- Processing & Packaging; Toxicants generated during food

processing such as nitrosamines, acryl amide, benzene, dioxins and furans; persistent organic pollutants.

Toxicology & food additives; Toxicological aspects of nutrient supplements; Chemicals from

Processing such as fumigants, chlorinated solvents, autoxidation products, carcinogens in smoked foods and

pyrolysis, agrochemicals; heavy metals; intentional and unintentional additives.


TBFT-405 CO 1. Assess different type of preservative in food preservation at industrial as well as in daily

life





TBFT-405 CO 2. Utilization of various techniques of flavour extraction for social as well as industrial

welfare

TBFT-405 CO 3. Assess different type of nutraceuticals for betterment health

TBFT-405 CO 4. Utilization of information regarding food toxins and their sources and use for betterment

of society and to process toxin free food in industry.

References:

1. M. Ma Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker,

New York.


3. Branen A.L. and Davidson, P.M. 1983. Antimicrobials in Foods. Marcel Dekker, New York.

4. Furia, T.E. 1980, Handbook of food additives, Vol I and Vol II.

5. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human

6. Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.


8. Wardlaw MG, Paul M Insel Mosby (1996). Perspectives in Nutrition, Third Edition.

CO-PO Matrix Food Additives, Contaminants and Toxicology TBFT-405 (1)

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

TBFT-405 CO1 1 - 1 - - - 2 1 - -

TBFT-405 CO2 1 - - - - - - 1 - -

TBFT-405 CO3 1 - 1 - - - - 1 - -

TBFT-405 CO4 1 - - - - - 2 2 1 1

Average CO

TBFT-405 (1)

1 - 1 - - - 2 1.25 1 1

Mode of Evaluation











Course Name Food Additives, Contaminants and Toxicology

Objectives:

1. To study the salt, acids and mineral analysis in different food products

2. To study about extraction of pigments, essential oil and caffeine

3. To gain knowledge about pigment identification techniques

4. To understand the mechanism of preservation

Experiments (Total Topics- 10 and Hrs - 30)

1. Determination of NaCl.

2. Determination of Benzoic Acid.

3. Determination of Sorbic Acid in Dairy products.

4. Determination of Iodine in Iodide Salt.

5. Extraction of Carotene.

6. Extraction of Lycopene.

7. Extraction of caffeine.

8. Extraction of essential Oil.

9. Identification of pigments by TLC.

10. To study the mechanism of preservation by preservatives.


PBFT-405 CO 1. Analyze the determination of salt, acids and mineral analysis in different food products.

PBFT-405 CO 2. Illustrate methods of extraction of pigments from fruits and vegetables, essential oil and

caffeine.

PBFT-405 CO 3. Understand technique of identification of pigments by TLC method.

PBFT-405 CO 4. Apply knowledge about the mechanism of preservation by preservatives.

References:

1. Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York.


3. Branen A.L. and Davidson, P.M. 1983. Antimicrobials in Foods. Marcel Dekker, New York.

4. Furia, T.E. 1980, Handbook of food additives, Vol I and Vol II.

5. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human.

6. Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.


8. Wardlaw MG, Paul M Insel Mosby (1996). Perspectives in Nutrition, Third Edition.





CO-PO Matrix Food Additives, Contaminants and Toxicology PBFT-405 (1)

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

PBFT-405 CO1 - 1 - - - 1 - - 1 - -

PBFT-405 CO2 - 1 - - - 1 - 1 - - -

PBFT-405 CO3 - - - - - 1 - 1 - - -

PBFT-405 CO4 1 - - - - 1 - - 1 - -

Mode of Evaluation



Weightage 25 25








Course Name Principles of Food Quality & Safety


1. To study importance of food quality attributes

2. To relate sensory attributes with instrumental observation

3. To understand the instruments used for quality and sensory evaluation

UNIT - I (Total Topics - 11 and Hrs - 8)

Food quality; Definition of Food quality, Role of food quality in Food Industry. Quality attributes;

Classification of quality attributes, sensory analysis, Selection of sensory panelists; Factors influencing

sensory measurements, Different tests for sensory evaluation– discrimination, descriptive, ranking, scoring,

hedonic scaling

UNIT - II (Total Topics - 15 and Hrs- 8)

Quality Measurements: types of tests, panel selection and testing environment, serving procedures,

instruction to judges, Consumer measurement: Factors influencing acceptance and preference, objectives of

consumer preference studies, information obtained from consumer study, factors influencing results from

consumer surveys; Comparison of laboratory panels with consumer panels. Limitations of consumer survey

UNIT- III (Total Topics - 15 and Hrs- 8)

Measurement of Color and gloss: Definition, Different colors, color measurement by spectrophotometer,

muncell color system, lovibond tintometer, Hunter colorimeter. Measurement of defects: Improving

visibility by dilution, white background, color differences, standardization of conditions, reference standards

UNIT-IV (Total Topics - 15 and Hrs - 8)

Measurement of Flavour: Definition and its role in food quality, Taste, classification, taste qualities, relative

intensity, reaction time, effect of disease, temperature, and taste medium on taste, basic tastes, interaction of

tastes. Odour: definition, Classification, neutral mechanisms, Olfactory abnormalities, odor testing,

techniques, thresholds, odour intensities, olfaction. Odour measurement using different techniques –

primitive to recent techniques. Merits and demerits of each method

UNIT-V (Total Topics - 15 and Hrs – 8)

Quality of raw materials: Physical, Chemical and microbial quality. Quality of products during processing

& after processing, Factors influencing the Food qualities: Soil, field practices, harvesting practices,

procedures, packaging, transportation, processing conditions, packaging Recording and reporting of quality.

Concepts of quality management: Objectives, importance and functions of quality control; Quality

management systems in India


TBFT-405 CO 1. Understand the principles of quality and sensory attributes

TBFT-405 CO 2. Interpret the consumer preferences and trends in quality evaluation





TBFT-405 CO 3. Predict the flavour, odour and colour role in quality measurement of food products

TBFT-405 CO 4. Develop the effective quality skills that may be beneficial in product formulation and

development

References:

1. Eram S. Rao. Food Quality Evaluation. Variety Books Publishers. 2013. Ist Ed.

2. Srilakshmi, B. Food Science. New Age International Private Limited Publishers. 2015. 6th Ed.

3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International Private

Limited Publishers. 2008. 3th Ed.

4. Pangborn, A and Roessler, Principles of sensory evaluation of food. Academic Press. 1965.

5. DeMan. Principles of Food Chemistry. Springer. 2007. 3rd Ed.

6. Meilgard. Sensory evaluation Techniques. CRC Press LLC. 999. 3rd Ed.

CO-PO Matrix Principles of Food Quality & Safety TBFT-405 (2)

Course

Outcome


TBFT-

405 CO1

1 1 - - - - 1 - - -

TBFT-

405 CO2

1 - - - - - - 1 - - -

TBFT-

405 CO3

1 1 - - - 1 1 - - -

TBFT-

405 CO4

1 2 - - - - 1 1 - - -

Average

CO

TBFT-

405 (2)

1 1.33 - - - 1 1 - - -

Mode of Evaluation











Course Name Principles of Food Quality & Safety

Objectives of the Practical’s:

1. To understand the laboratory techniques and all requirements of training sensory panelist

during sensory analysis

2. To evaluate the quality of raw materials of food products

3. To estimate color, flavour and odour in various food products

Experiments (Total Topics- 10 and Hrs 30)

1. Sensory evaluation of product.

2. Training of sensory panel

3. Perform Hedonic Rating scale test for sensory evaluation

4. Quality evaluation of raw materials

5. Sensory evaluation of product for taste

6. Market testing of products

7. Evaluation of food standards

8. Determination of color by using Lovibond Tintometer and Hunter colorimeter

9. Evaluation of flavour in food products by various instruments

10. Consumer study for food quality


PBFT-405 CO 1. Understand the requirements involved in training of sensory panellist and

consumer acceptability measures

PBFT-405 CO 2. Acquire the knowledge of different tests and methods used in sensory evaluation

PBFT-405 CO 3. Illustrate the knowledge of color, flavour and odor analytical skills in evaluation

of quality of food products

PBFT-405 CO 4. Develop skills to identify the consumer requirements and preferences to various

food products

References:

1. Eram S. Rao. Food Quality Evaluation. Variety Books Publishers. 2013.Ist Ed.


3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International

Private Limited Publishers. 2008. 3th Ed.




7. Pomeranz, Y and Clifton, E. M. Food Analysis & Theory & Practice. CBS Publisher and

Distributors. 2000. Ist Ed.





CO-PO Matrix Principles of Food Quality & Safety PBFT-405 (2)

Course

Outcome


PBFT-405

CO1

1 - - - - - 1 1 - - -

PBFT-405

CO2

- - - - - 1 - 1 - - -

PBFT-405

CO3

1 - - - - 1 1 1 - - -

PBFT-405

CO4

- 2 - - - 1 1 1 - - -

Average CO

PBFT-405 (2)

1 2 - - - 1 1 1 - - -

Mode of Evaluation



Weightage 25 25








Course Name Personality Development Program


1. To introduce the students to life skills and overall personality development

2. To enhance their communication skills

3. To develop anger management and conflict handling skills

4. To develop of Group Discussion and Debate orientation skills


Long Term Goals, Short Term Goals, How to achieve your goals, Perception-Paper Plane Activity, Attitude

Building, Habits , SWOT Analysis


Speaking Skills, Listening Skills, Gestures, and Postures, Body Language, Intonations, List of Ice Breakers,

Introduction & significance of Soft Skills Techniques of Learning.


Professors’ Story, Prioritization, Planning, 3 P’s of the Time Management, Debriefing of the Stories,

Understanding Conflict, Orientation to Conflict, 5 stages of Conflict, Conflict Resolution


Anger Management, Handling the conflict, Ship wreck Activity, Decision making, Creativity,

Consideration, Team Mechanism, Inter personal Skills, Task orientation


Defining GD, Parameters of GD, GD on different topics, Difference between a Debate and GD,

News Reading and discussion, National & international events and discussion, Career Counseling, Quiz on

the pattern of various competitive examinations


TBFT-406 CO 1. Understand the soft skills and effective professional communication

TBFT-406 CO 2. Development of Interview Skills

TBFT-406 CO 3. Development of Industrial Etiquette

TBFT-406 CO 4. Development of Professional grooming

TBFT-406 CO 5. Grooming Written English Skills including Presentation and Interview skills.

TBFT-406 CO 6. Enhancing Oral Skills, pronunciation, accent, telephonic conversation and listening skills

References:

1. Communicating Effectively in English, Book-I by Revathi Srinivas; Abhishek Publications, Chandigarh.

2. Spoken English by V Sasikumar and PV Dhamija; Tata McGraw Hill.

3. Introduction of English Phonetics and Phonology, Mohammad Aslam, Cambridge.

4. Essentials of Business Communication by Pal and Rorualling; Sultan Chand and Sons.

5. New Design English Grammar, Reading and Writing Skills by AL Kohli ( Course A and Course B ),

Kohli Publishers, 34 Industrial Area Phase- II, Chandigarh.

6. Developing English Communication by M.K.Raina; Orient Blackswan

7. Developing Communication Skills by Krishna Mohan and Meera Banerji; MacMillan India





8. Communication Skills by Prof. S.D.Sharma; Natraj Publishing House, Karnal

9. A Practical English Grammar by Thomson and Marlinet.

10. High School Grammar and Composition by Wren & Martin, S. Chand & Company Ltd., Delhi

CO-PO Matrix Personality Development Program TBFT-406


TBFT-406 CO1 - - - 1 2 - - - - - -

TBFT-406 CO2 - - - 2 2 - - - - - -

TBFT-406 CO3 - - - 2 2 - - - - - -

TBFT-406 CO4 - - - 2 2 - - - - - -

TBFT-406 CO5 - - - 1 2 - - - - - -

TBFT-406 CO6 - - - 2 2 - - - - - -

Average CO

TBFT-406

- - - 2.5 2 - - - - - -

Mode of Evaluation








SEMESTER-V






Course Code TBFT- 501 Credit 4


Course Name Food Engineering


1. To introduce with basic concept of food engineering

2. To study the various equipment available for food processing

3. To study heat and mass transfer concept


Unit operations, Units and dimensions, Unit conversions, dimensional analysis, Mass and Energy Balance.

Related numerical. Psychometric chart: Dry and wet bulb temperature, specific saturation, adiabatic

saturation temperature, Dew point, Information about psychometric chart.

UNIT - II (Total Topics - 9 and Hrs - 8)

Liquid Transport systems, Properties of Liquids, Newton’s Law of Viscosity, Principle of Capillary tube and

rotational viscometer, Properties of Non-Newtonian fluids, Flow characteristics, Reynolds Number, Concept

of Flow Measurement devices, Related basic numerical.

UNIT - III (Total Topics - 24 and Hrs - 12)

Mode of heat transfer – Conduction, Convection, Radiation. Application of steady state heat transfer-

estimation of conductive heat transfer coefficient, convective heat transfer coefficient, overall heat transfer

coefficient and Heat exchanger: Classification, contact type heat exchange - Immersion, Non-contact type

heat-exchanger, Plate Heat exchanger, Scraped surface Heat exchanger, Tubular Heat exchanger, Double &

Triple tube Heat exchanger, Shell and Tube Heat exchanger.

Mass transfer: Mass Transfer-principle, Fick’s Law of Diffusion, Mass transfer in packaging material,

Membrane separation systems-Electro dialysis system, Reverse Osmosis, Membrane System, and

Ultrafiltration Membrane System.

UNIT-IV (Total Topics -12 and Hrs - 8)

Refrigeration Principle of refrigeration, Vapor compression refrigeration cycle Freezing Principle of

freezing & freezing rate. Evaporation-Principle, single effect evaporation, multiple effect evaporation, Types

of evaporators - Horizontal tube, Vertical tube, Falling film evaporator, Raising film evaporator. Physico-

chemical changes due to drying, dehydration, Irradiation, and Freezing.

UNIT- V (Total Topics -10 and Hrs - 8)

Mixing: Principles, mixing equipment, mixing index, extrusion process, Principles and methods of gas

absorption, Distillation, Extraction and washing, Filtration, sedimentation, sieving, centrifugation.


TBFT- 501 CO 1. Develop concepts regarding principle of Unit operation and their application in food

processing.





TBFT- 501 CO 2. Familiarize with basic principles of refrigeration, freezing, fluid flow, heat and mass

transfer, steam, psychometric etc. from food industrial point of view.

TBFT- 501 CO 3. Understand the basic principle of mixing and separation and its application in food

processing.

TBFT- 501 CO 4. Apply the basic principle of mixing and separation for solving numerical problems.

TBFT- 501 CO 5. Apply knowledge of food engineering to design new processes and equipment.

References:

1. Rao, D. G. Fundamentals of Food Engineering.PHI learning Private Ltd. 2010.

2. Fellows, P.J. Food processing technology: Principle and Practice.Woodhead Publishing. 2000. 2nd Ed.

3. Sahay, K. M. and Singh, K.K. Unit operations of Agricultural processing. Vikas Publishing House Pvt

Ltd. 2004. 2nd Ed.

4. Kurmy, P. and Gupta, J. K. Refrigeration & Air conditioning.

5. Singh, R. P. and Heldman, D. R. Introduction to Food Engineering.

6. Toledero, R. T. Introduction to Food Process Engineering.

7. Macabe, W. L., Smith, J. C. and Hariot, P. Unit Operations of Chemical Engineering.McGraw

HillEducation. 2014. 7th Ed.

8. Toledo. Fundamentals of Food Process Engineering. CBS Publishers. 2000. 2nd Ed.

9. Smith, M. Unit Operations in Chemical Analysis.Tata McGraw HillEducation. 1985.

CO-PO Matrix Food Engineering TBFT-501

Course Outcome PO

1

PO

2

PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TBFT- 501 CO1 1 - - - - - - 2 - - 2

TBFT- 501 CO2 1 - - - - 2 1 2 - - 2

TBFT- 501 CO3 1 - - - - 2 - 2 - - 2

TBFT- 501 CO4 1 - - - - 2 - 2 - - 2

TBFT- 501 CO5 0 - 2 2 - 1 - - - - 2

Average CO

TBFT-501

1 - 2 2 - 1.75 1 2 - - 2

Mode of Evaluation











Course Name Food Engineering

Objectives:

1. To study various types of heat exchanger, evaporator and Plant layout design

2. To determine heat transfer coefficient

3. To determine and analyse psychometric chart and drying characteristics.

Practical’s (Total Topics- 9 and Hrs- 30)

1. To study the shell & Tube heat exchanger and find the heat duty and Over all heat transfer coefficient for

parallel flow condition.

2. To study the shell & Tube heat exchanger and find the heat duty and Over all heat transfer coefficient for

counter flow condition.

3. Compare the LMTD for parallel & Counter flow

4. To study the Plate heat exchanger and find the Overall heat transfer coefficient

5. To find the heat transfer coefficient for open pan evaporator for steady and unsteady state condition.

6. To study Single/Double effect Evaporator and simple numerical.

7. Determination of drying characteristics.

8. Plant layout design.

9. Study of Psychrometric chart.

10. Determination of viscosity of Newtonian and non-Newtonian fluids..


PBFT-501 CO1. Understand functioning of different types of heat exchanger, evaporator and plant layout

design, which will be helpful at industrial level.

PBFT-501 CO2. Estimate heat transfer coefficient.

PBFT-501 CO3. Analyze psychometric chart and drying characteristics.

References:

1. Unit operations of Agricultural processing K.M Sahay & K.K Singh

2. Refrigeration & Air conditioning P Kurmy & Gupta

3. Introduction to Food Engineering R. Paul singh, Dennis R Heldman

4. Introduction to Food Process Engineering Ramco.T. Toledero

5. Unit Operations of Chemical Engineering Warren L Macabe, Julian C Smith, Peter Hariot.

6. Toledo 2000, Fundamentals of Food Process Engineering, CBS Publishers, New Delhi.

7. Mcab Smith, Unit Operations in Chemical Analysis, Tata McGraw Hill, New Delhi.





CO-PO Matrix Food Engineering PBFT-501

Course

Outcome


1

PSO2 PSO

3

PSO4

PBFT-

501 CO1

2 1 - - - - - - - - 2

PBFT-

501 CO2

2 1 - - - - - - - - 2

PBFT-

501 CO3

2 1 - - - - - - - - 2

Average

CO

PBFT-

501

2 1 - - - - - - - - 2

Mode of Evaluation



Weightage 25 25








Course Name Ethics & Human Values


1. To comprehending moral and social values

2. To develop professional ethics that deal address moral complexity

3. To create awareness on management ethics and human values

UNIT - I (Total Topics- 20 and Hrs - 5)

Need, Basic Guidelines, Content and Process for Value Education, Relationship and Physical Facilities- the

basic requirements for fulfillment of aspirations of every human being with their correct priority,

Understanding Happiness and Prosperity correctly- A critical appraisal of the current scenario.

UNIT - II (Total Topics -20 and Hrs- 5)

Understanding the needs of Self (‘I’) and ‘Body’ - Sukh and Suvidha. Understanding the harmony of I with

the Body: Sanyam and Swasthya; correct appraisal of Physical needs, meaning of Prosperity in detail.

UNIT- III (Total Topics -14 and Hrs- 5)

Harmony in Human-Human Relationship, Trust (Vishwas) and Respect (Samman) as the foundational values

of relationship, Understanding the meaning of Samman, Difference between respect and differentiation,

visualizing a universal harmonious order in society- concept of Undivided Society (AkhandSamaj).

UNIT-IV (Total Topics -30 and Hrs - 4)

Whole existence as Co-existence, (Sah-astitva).


Ability to identify the scope and characteristics of people-friendly and eco-friendly production systems,

technologies and management models, Natural acceptance of human values

Definitiveness of Ethical Human Conduct, Basis for Humanistic Education, Humanistic Constitution and

Humanistic Universal Order. Competence in Professional Ethics. Ability to identify the scope and

characteristics of people-friendly and eco-friendly production systems, technologies and management

models.


TBFT- 502 CO 1. Understand the value of education, happiness and prosperity to fulfill aspirations.

TBFT- 502 CO 2. Ability to handle different areas of life and make them work for future progress.

TBFT- 502 CO 3. Understand the concept of co-existence.

TBFT- 502 CO 4. Learn the meaning of relationships and how to maintain harmony with the society.

TBFT- 502 CO 5. Familiarize with the concept of human and professional values.

References:

1. Tripathi, A.N. Human values. New Age International Private Limited. 2009. 3rd Ed.

2. Gaur, R.R., Sangal, R. and Bagaria, G.P. Human values and Professional Ethics. Excel Books Private

Limited Publisher. 2010. Ist Ed.

3. Nagraj, A. 1998. Jeevan VidyaEkParichay, Divya Path Sansthan, Amarkantak.





4. Seebauer, E. G. and Robert L. Berry, R. L. 2000. Fundamentals of Ethics for Scientists & Engineers,

Oxford University Press.

CO-PO Matrix Ethics & Human Values TBFT-502

Course

Outcome


TBFT- 502 CO1 - - - - 2 - - 2 - - -

TBFT- 502 CO2 - - - - 2 - - 2 - - -

TBFT- 502 CO3 - - - - 2 - - 2 - - -

TBFT- 502 CO4 - - - - 2 - - 2 - - -

TBFT- 502 CO5 - - - - 2 - - 2 - - -

TBFT- 502 CO6 - - - - 2 - - 2 - - -

Average CO

TBFT-502

- - - - 2 - - 2 - - -

Mode of Evaluation











Course Name Food Plant Sanitation


1. To study the design of food plant and processing equipment’s

2. To develop comprehensive knowledge and understanding about sanitation practices in food plants

3. To develop various sanitation control techniques used in food plant

4. To understand waste management techniques


General principles of food plant design and layout, Design of food processing equipment’s: Size Reduction,

mixing, separation, extraction, filtration, centrifugation, distillation and, gas absorption equipment’s,

sanitary aspect of building and equipments.


General principle of food hygiene. Establishing and maintaining sanitary practices in food plants, role of

sanitation, general sanitary consideration and sanitary evaluation of food plants. Personal hygiene and food

handling habits. Food storage sanitation and transport sanitation, By-products utilization obtained from dairy

plant, egg & poultry processing industry and meat industry.


Safe and effective insect and pest control: Extraneous materials in foods, Principles of Insects and pests

control, Physical and chemical control, Effective control of micro-organisms: microorganisms important in

food sanitation, micro-organisms as indicator of sanitary quality.


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. Sanitary

aspects of waste water disposal.

UNIT- V(Total Topics -15 and Hrs-8)

Effective detergency and cleaning practices, importance of cleaning, physical and chemical factors in

cleaning. Wastewater and solid waste treatment: - Waste-types-solid and liquid waste characterization,

physical, chemical, biological, aerobic, anaerobic, primary, secondary and tertiary (advanced) treatments.

Waste disposal, ETP layout and design.


TBFT- 503 CO 1. Gain knowledge of design of food plant and food processing equipments.

TBFT- 503 CO 2. Enhance critical thinking skills by using the principles of safe and hygienic storage of

foods for the betterment of environment.

TBFT- 503 CO 3. Develop basic knowledge of solid and liquid waste management and treatment gaining

detailed knowledge of design of food plant and food processing equipments.





TBFT- 503 CO 4. Appraise about principles of safe and hygienic storage and transportation of fresh plant

and animal foods.

TBFT- 503 CO 5. Acquire the basic knowledge of solid and liquid waste management and treatment.

TBFT- 503 CO 6. Enhance the basic knowledge of hygiene and sanitation principles and practices in food

industry

References:

1. Rao, D. G. Fundamentals of Food Engineering.PHI learning Private Ltd. 2010.

2. Panda, H. Managing Food Processing Industry Waste.Asia Pacific Business Press Inc. 2011

3. Rodey, Sunetra. Food Hygiene and Sanitation with case studies. McGraw Hill Education (India) Private

Limited. 2011. 2nd Ed.

4. Marriott, N. G. and Gravani, R. B. Principles of Food Sanitation. 2006. 5th edition.

5. Fellows, P. J. Food Processing Technology. Woodhead Publishing Limited and CRC Press LLC. 2000.

2nd Ed.

6. James A. The supply chain handbook, distribution group. 2013

7. FAO, US. Design and operations of cold store in developing. 1984

CO-PO Matrix Food Plant Sanitation TBFT-503

Course

Outcome


TBFT- 503

CO1

1 - - - - - - - - - 1

TBFT- 503

CO2

- 1 - - - - 1 1 - - -

TBFT- 503

CO3

1 - - 1 - - 1 1 - - -

TBFT- 503

CO4

- 1 - 1 - - - 1 - - -

TBFT- 503

CO5

- - - - - - - - - - -

TBFT- 503

CO6

- 1 - - - - - 1 - - -

Average

CO TBFT-

503

1 1 - 1 - - 1 1 - - 1





Mode of Evaluation









Course Code PBFT- 503 Credit 1


Course Name Food Plant Sanitation


1. To study the design and layouts of various food processing facilities

2. To demonstrate the physico-chemical properties of wastewater

3. To develop comprehensive knowledge and understanding about various sanitation control techniques

used in food preparation area

4. To understand waste management techniques

PRACTICALS (Total Topics- 8 and Hrs - 30)

1. Design and layout of various food processing systems and food service areas.

2. Design and layout of cold storage and warehouse.

3. Determination of physico-chemical properties of wastewater.

4. Preparation of a sanitation schedule for food preparation area.

5. Testing of sanitizers and disinfectants.

6. Study of Phenol coefficient of sanitizers.

7. Determination of BOD (biological oxygen demand)/ COD in waste water.

8. Study of waste water treatment system/ETP.


PBFT- 503 CO 1. Enhance knowledge of design and layouts of food processing plant, food service areas,

cold storage and warehouse.

PBFT-503 CO 2. Develop basic knowledge of physicochemical properties of wastewater.

PBFT-503 CO 3. Develop basic knowledge and testing principles of sanitation in food preparation area.

PBFT-503 CO 4. Acquire the basic knowledge of solid and liquid waste management and treatments.

References:

1. Rao, D. G. Fundamentals of Food Engineering. PHI learning Private Ltd. 2010.

2. Panda, H. Managing Food Processing Industry Waste.Asia Pacific Business Press Inc. 2011

3. Rodey, Sunetra. Food Hygiene and Sanitation with case studies. McGraw Hill Education (India) Private

Limited. 2011. 2nd Ed.

4. Marriott, N. G. and Gravani, R. B. Principles of Food Sanitation. 2006. 5th edition.

5. Fellows, P. J. Food Processing Technology. Woodhead Publishing Limited and CRC Press LLC. 2000.

2nd Ed.

4. James A. The supply chain handbook, distribution group. 2013

5. FAO, US. Design and operations of cold store in developing. 1984





CO-PO Matrix Food Plant Sanitation PBFT-503

Course

Outcome


1

PSO

2

PSO3 PSO

4

PBFT- 503

CO1

1 - - - - - 1 - - - 2

PBFT- 503

CO2

- - - - - - - - - - -

PBFT- 503

CO3

- 1 - - - 1 - 1 - - -

PBFT- 503

CO4

- - - 1 - - - 1 - - -

Average CO

PBFT-503

1 1 - 1 - 1 1 1 - - 2

Mode of Evaluation



Weightage 25 25








Course Name Baking Technology


1. To study the various Baking concept

2. To understand various principle and process of baking

3. To study the various Confectionary products

4. To study the various technology and techniques of baking

UNIT- I (Total Topics - 10 and Hrs - 7)

Baking: Introduction, principles of baking, basic ingredients, types of wheat flour, flour treatment, wheat

flour and their baking quality: Doughs and batters, nutritive values. Water: role in baking.


Bread: Ingredients, procedures for bread making, types of bread, common defects in bread making, bread

improvers, equipment’s used in bread preparation

Cakes: Ingredients, types of cakes, preparation of cakes, causes of variation in cake quality, Different types

of icings, equipment’s used in cake preparation.


Biscuits: Ingredients, essentials to get good biscuits, preparation of biscuits, nutritive values. Pastries:

Ingredients, types, nutritive values, essentials in making a good pastry, preparation of pastry Cookies:

Ingredients, types, preparation of sandwiches, nutritive values.


Modifications of bakery products for people with special nutritional requirements e.g. high fibre, low sugar,

low fat, and gluten free bakery products.

UNIT-V (Total Topics - 6 and Hrs - 7)

Production and quality of breakfast cereals, macaroni products and malt.


TBFT- 504 CO 1. Develop scientific knowledge of different baking processing and their baking quality.

TBFT- 504 CO 2. Understand various problem-solving techniques of bakery components, types and their

processing.

TBFT- 504 CO 3. Critically appreciate food ethics in the field of bakery technology and food processing.

TBFT- 504 CO 4. Apply various techniques of dough and batter preparations for cake and biscuits.

TBFT- 504 CO 5. Synthesize new innovative confectionary and bakery products as per need of environment

and society.

References:

1. Khader, V. Text book of food science and technology, Indian council of Agricultural Research. 2001.





2. Khanna, K. The art and science of cooking, A student manuam, Pr.Ouseph for phoenix Publishing House

Pvt Ltd. 1998. 3rd Ed.

3. Earl R.Palan, Judith A.Studler, preparing for the service industry, An introductory approach. AVI

Publishing Co Ltd. 2000.

4. Lilian Hiagland Meyer, Food chemistry.CBS publishers and Distributors. 2004.

CO-PO Matrix Baking Technology TBFT-504

Course

Outcome


TBFT-

504 CO1

1 2 1 2 - - - - 1 1 -

TBFT-

504 CO2

1 2 1 2 - - - - 1 1 -

TBFT-

504 CO3

1 2 1 1 - - - - 1 1 -

TBFT-

504 CO4

1 2 1 1 - - - - 1 1 -

TBFT-

504 CO5

- - - 1 - - 3 2 - 3 -

Average

CO

TBFT-

504

1 2 1 1.4 - - 3 2 1 1.4 -

Mode of Evaluation









Course Code PBFT 504 Credit 2


Course Name Baking Technology Lab


1. To study the various Baking concept

2. To understand various principle and process of baking

3. To study the various Confectionary products

4. To study the various technology and technique of baking


1. Study of preparation of biscuits/cookies and assessment of quality.

2. Study on the preparation of confectionary items.

3. Study on the use of microwave for food preparation.

4. Preparation of pastry.

5. Preparation of sandwich.

6. Preparation of rusk.

7. Preparation of pizza base and assessment of its quality

8. Preparation of bread and assessment of its quality

9. Preparation of buns and assessment of quality

10. Preparation of butter cake and assessment of its quality.

11. Preparation of sponge cake with icing and assessment of its quality.


PBFT 504 CO 1. Understand the process and preparation of biscuits/cookies and cake.

PBFT 504 CO 2. Construct various food products with use of microwave for food preparation.

PBFT 504 CO 3. Apply new techniques and principles of baking for product development.

PBFT 504 CO 4. Analyze different technique of cake preparation and icings.

References:

1. Vijayakhader, Text book of food science and technology, Indian council of Agricultural Research, New

Delhi, 2001

2. Kumud Khanna etal, The art and science of cooking, A student manuam, 3rd edition,. Published by

Pr.Ouseph for phoenix, publishing House Pvt Ltd, 1998

3. Earl R.Palan, Judith A.Studler, preparing for the service industry, An introductory approach, AVI

publishing co Ltd, 2000

4. Lilian Hiagland Meyer, Food chemistry CBS publishers and Distributors, 2004

5.Ashokkumar, YogambalTextbook of Bakery and Confectionery, , PHI learning private limited 2019





CO-PO Matrix Baking Technology lab PBFT-504

Course

Outcome

PO

1

PO

2

PO

3

PO

4

PO

5

PO

6

PO

7

PSO

1

PSO2 PSO

3

PSO

4

PBFT 504

CO1

1 - 2 - 1 3 2 1 2 - -

PBFT 504

CO2

1 - 2 - 1 3 2 1 2 -- -

PBFT 504

CO3

1 - 2 - 1 3 2 1 2 - -

PBFT 504

CO4

1 - 2 - 1 3 2 1 2 - -

Average CO

PBFT-504

1 - 2 - 1 3 2 1 2 - -

Mode of Evaluation



Weightage 25 25








Course Name Presentation on Industrial Training/ Visit




3. To learn new techniques employed in industry.


ADP-505 CO 1. Understand the field information of different industry and research area.

ADP-505 CO 2. Acquire knowledge in field work and presentation.

ADP-505 CO 3. Enhance critical thinking of industrial visit report, entrepreneurship and presentation.

ADP-505 CO 4. Demonstrate theoretical knowledge in practical aspects.

CO-PO Matrix Presentation on Industrial Training/ Visit ADP-505

Course

Outcome


ADP-505 CO1 - - - - 3 - - - - - -

ADP-505 CO2 - - - 3 - 2 - - - - -

ADP-505 CO3 2 1 - - - - 2 - - - -

Average CO

ADP-505

2 1 - 3 3 2 2 - - - -

Mode of Evaluation



Weightage 50 00





SEMESTER- VI








Course Name Advance Food Chemistry


1. To understand the importance and metabolism of nutrients in human body

2. To study the effect of various processing conditions on food components

3. To gain knowledge about enzymes, pigments and sensory science

UNIT - I (Total Topics- 10 and Hrs - 9)

Properties of minerals, vitamins, classification; anti-oxidants, Effect of processing on vitamins and minerals,

Food and energy: PEV and GEV of food constituents, Bomb calorimeter and its functioning. Essential

nutrients- sources, functions, deficiency diseases; requirements and recommended dietary allowances;

digestion, absorption, transport and metabolism of nutrients in human system; protein quality evaluation.

UNIT - II (Total Topics - 22 and Hrs - 9)

Classification of lipids, Physical properties-melting point, softening point, specific gravity, refractive index,

smoke, flash and fire point, turbidity point. Chemical properties-reichertmeissel value, polenske value,

iodine value, peroxide value, saponification value. Effect of frying on fats, Changes in fats and oils-

rancidity, lipolysis, flavor reversion, Auto-oxidation and its prevention, Technology of edible fats and oils-

Refining, Hydrogenation and Interesterification, Fat Mimetic.

UNIT - III (Total Topics - 8 and Hrs - 8)

Definition, classification, Michaelis-Menten equation, Km and Vmax. Substrate inhibition, applications of

enzymes, immobilization, and enzyme assisted lipid and flavor extraction.

UNIT - IV (Total Topics - 6 and Hrs - 8)

Introduction and classification, Food pigments (chlorophyll, carotenoids, anthocyanins and flavonoids, beet

pigments.

UNIT - V (Total Topics - 4 and Hrs-8)

Definition and basic tastes, Chemical structure of taste, Description of food flavors, flavor enhancers.


TBFT-601 CO 1. Develop concept of importance and metabolism of nutrients in the body.

TBFT-601 CO 2. Familiarize with the concept of processing conditions and its effect on the reactivity of

food components.

TBFT-601 CO 3. Develop a clear understanding about enzymes and their roles in food industries.

TBFT-601 CO 4. Learn about the roles of various food pigments and how processing conditions affects the

quality of food products.

TBFT-601 CO 5. Acquire basic knowledge of basic tastes and how food different food flavorsinfluence the

taste perception

References:







3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International Private Limited

Publishers. 2008. 3th Ed.

4. Damodaran, S., Parkin, K.L. and Fennema, O.R. Fennema’s Food Chemistry. CRC Press. 2007. 4th Ed.

5. Fuller, Gordon W. New Product Development From Concept to Marketplace. CRC Press. 2004.

6. Whitehurst and Law. Enzymes in Food Technology. CRC Press,Canada. 2002.

7. deMan, John M. Principles of Food Chemistry. Springer. 1999. 3rd Ed.

8. Desrosier, Norman W. and Desrosier. James N. The technology of food preservation. Westport, Conn:

AVI Pub. Co.1977.4th Ed.

CO-PO Matrix Advance Food Chemistry TBFT-601

Course

Outcome


TBFT-601

CO1

- - 2 - - - - 1 - - -

TBFT-601

CO2

2 - - - - 1 1 1 - - -

TBFT-601

CO3

1 - - - - - - - - - -

TBFT-601

CO4

1 1 - - - - - 1 - - -

TBFT-601

CO5

- - - - - - - - - - -

Average

CO TBFT-

601

1.3 1 2 - - 1 1 1 - - -

Mode of Evaluation











Course Name Advance Food Chemistry


1. To understand the laboratory techniques of proximate analysis techniques of food

2. To study the effect of various processing conditions on food components

3. To gain knowledge about enzymes and pigments

4. To understand the concept of new product development

Experiments (Total Topics - 10 and Hrs - 30)

1. Estimation of total ash

2. Estimation of Iron

3. Estimation of Phosphorus

4. Determination of thermal inactivation time of enzymes in fruits and vegetables

5. Estimation of iodine value

6. Estimation of peroxide value

7. Determination of caretenoid w.r.t flour pigments.

8. Extend of non-enzymatic browning by extraction methods

9. Introduction of the concept of new product development

10. Effect of pH on enzyme activity


PBFT-601 CO 1. Demonstrate of proximate analysis techniques of food such as total ash, iron, phosphorous

etc.

PBFT-601 CO 2. Learn to demonstrate the concept of thermal inactivation of fruits and vegetables such as

pH, time etc.

PBFT-601 CO 3. Learn to demonstrate methods and effect of various processing conditions on food

components such as thermal inactivation time of enzymes, pH on enzyme activity, pH on enzyme activity.

PBFT-601 CO 4. Gain knowledge regarding the concept of new product development.

References:



3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International Private Limited

Publishers. 2008. 3th Ed.

4. Damodaran, S., Parkin, K.L. and Fennema, O.R. Fennema’s Food Chemistry. CRC Press. 2007. 4th Ed.

5. Fuller, Gordon W. New Product Development From Concept to Marketplace. CRC Press. 2004.

6. Whitehurst and Law. Enzymes in Food Technology. CRC Press, Canada. 2002

7. deMan, John M. Principles of Food Chemistry. Springer. 1999. 3rd Ed.

8. Desrosier, Norman W. and Desrosier. James N. The technology of food preservation. Westport, Conn:

AVI Pub. Co.1977.4th Ed.





CO-PO Matrix Food Chemistry-II PBFT- 601


1

PSO

2

PSO

3

PSO

4

TBFT- 601 CO1 - 3 2 - - 2 3 2 2 - -

TBFT- 601 CO2 2 2 2 - - 2 2 3 2 - -

TBFT- 601 CO3 3 2 3 - - 3 2 2 2 - -

TBFT- 601 CO4 - 2 2 - - - 2 2 2 - -

Average CO

TBFT-602

2.5 2.25 2.25 - - 2.33 2.25 2.25 2 - -

Mode of Evaluation



Weightage 25 25








Course Name Food Quality and Sensory Evaluation


4. To study importance of food quality attributes

5. To study the concept of sensory science

6. To get familiarized with all requirements and methods involved in sensory analysis

7. To understand processing effect on food quality


Appearance, flavour, textural factors and additional quality factors.


Scope and importance of food evaluation in food industry. Importance of proximate composition

analysis. Determination of different constituents in different food sample along with the principle

involved in their estimation. Principles and procedures involved in estimation of starch and sugars.

Determination of enzymatic and non-enzymatic browning in food samples. Techniques and

principles involved in their estimation.


Introduction to sensory analysis; general testing conditions, Requirements of sensory laboratory;

organizing sensory evaluation programme. Selection of sensory panelists; Factors influencing

sensory measurements; Sensory quality parameters -Size and shape, texture, aroma, taste, color and

gloss; Detection, threshold and dilution tests.


Different tests for sensory evaluation– discrimination, descriptive, affective; Flavour profile and

tests; Ranking tests; Methods of sensory evaluation of different food products. Computer-aided

sensory evaluation of food & beverage, statistical analysis of sensory data.


TBFT-602 CO 1. Understand the basic principles and investigate the additional factors on food

quality attributes.

TBFT-602 CO 2. Learn the scope and importance of sensory science.

TBFT-602 CO 3. Familiarize with the general parameters and factors affecting involved in

sensory evaluation of food.

TBFT-602 CO 4. Understand how processing parameters affects food quality attributes.

References:



3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International

Private Limited Publishers. 2008. 3th Ed.








CO-PO Matrix Principles of Food Quality & Sensory Evaluation TBFT-602

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 Pso1 Ps02 Ps03 Pso4

TBFT-602 CO1 1 1 - - - - 1 1 - - -

TBFT-602 CO2 1 - - - - - - 1 - - -

TBFT-602 CO3 1 1 1 - - - 1 1 - - -

TBFT-602 CO4 1 1 - - - - 1 1 - - -

Average CO

TBFT-602

1 1 1 - - - 1 1 - - -

Mode of Evaluation











Course Name Food Quality and Sensory Evaluation

Objectives of the Practicals:

8. To understand the laboratory techniques and all requirements of training sensory panelist during

sensory analysis

9. To learn different tests and methods in sensory evaluation of different food products

10. To learn the color estimation and pigment extraction techniques from fruits and vegetables

11. To learn different tests for adulterant detection, odour and flavor detection in different food products


1. Training of sensory panel for flavor perception

2. To perform sensitivity tests for four basic tastes

3. To perform difference tests

4. To identify a few chemicals and related odors

5. Sensory evaluation of milk and detection of flavor defects in milk.

6. Extraction of pigments from various fruits and vegetables and influence of heating time and pH

7. Sensory evaluation of biscuit samples for textural properties

8. Textural evaluation of various food products using texturometer.

9. Simple tests for detection of common adulterants- formaldehyde, starch, cane sugar, hydrogen peroxide,

sodium bicarbonate in milk.

10. Color estimation by Tintometer.


PBFT-602 CO 1. Familiarize with all requirements involved in training of sensory panel during sensory

analysis.

PBFT-602 CO 2. Assess different tests and methods involved used in sensory evaluation of different food

products.

PBFT-602 CO 3. Learn to demonstrate the color estimation technique, extraction of pigments from fruits

and vegetables and factors affecting them.

PBFT-602 CO 4. Demonstrate different tests for detection of adulterants, odours and flavor defects in

milk and other food products.

References:



10. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles.New Age International Private

Limited Publishers. 2008. 3th Ed.








14. Pomeranz, Y and Clifton, E. M. Food Analysis & Theory & Practice. CBS Publisher and Distributors.

2000. Ist Ed.

CO-PO Matrix Principles of Food Quality & Sensory Evaluation PBFT-602

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 Pso1 Ps02 Ps03 Pso4

PBFT-602 CO1 1 - - - - - 1 1 - - -

PBFT-602 CO2 - - - - - 1 - 1 - - -

PBFT-602 CO3 1 - - - - 1 1 1 - - -

PBFT-602 CO4 - 2 - - - 1 1 1 - - -

Average CO

PBFT-602

1 2 - - - 1 1 1 - - -

Mode of Evaluation



Weightage 25 25








Course Name Total Quality Management and Entrepreneurship


1. To know about quality management principles and safety management principles

2. To identify food contaminants for hygienic food production

3. To gain knowledge about nation and international laws applied in food industries


General introduction about ISO, various standards, introduction about QMS, EMS & OHSAS and their

applications. ISO, General Requirements of ISO 9001, Documentation, introduction about different

clauses. General & Legal Requirements of ISO 14001, clauses focus on Documentation/ forms in ISO

14001. Hazard Analysis and Critical Control Points (HACCP), ISO for Food Industry, ISO 22000 (a food

safety management system), GMP (good manufacturing process), cGMP & GLP (Good laboratory

practice). Concept of six sigma in Industry.


Introduction to quality & food quality management – Definition, quality concepts, Quality in the Agri-

food production chain Techno- managerial approach, Dynamics on the agri- food production chain, core

developments in food quality management.

Food contamination –Physical and chemicals contaminants (heavy metals, pesticide residues, antibiotics,

agrochemicals, veterinary drug residues, environmental pollutants, radionuclides, solvent residues) and

Natural toxins. Contaminants formed during processing and packaging (nitrosamines, acrylamide, alloys,

polymers, dioxins and furans etc.).

UNIT - III (Total Topics -32 and Hrs-8)

Definition, classification of food additives and their functions, Chemical, technological and Toxicological

aspects, Risk assessment studies – Safety and quality evaluation of additives and contaminants, Acute and

chronic studies, NOEL, ADI, LD50. Need of food additives in food processing and preservation.

Antimicrobial agents-Nitrites, sulphides, sulphur dioxide, sodium chloride, hydrogen peroxide.

Antioxidants-Introduction, mechanism of action, natural and synthetic, antioxidants, technological aspects

of antioxidants. Sweeteners-Introduction, importance, classification-natural and artificial, chemistry,

technology and toxicology, consideration for choosing sweetening agents. Colors- Introduction,

importance, classification-natural, artificial and natural identical, FD & C Dyes and Lakes. Uses of plant

tissue culture, polymeric colors etc for color.

UNIT - IV (Total Topics -14 and Hrs-9)

History, National and International laws & Regulations: USFDA, EU, Codex alimentarious, HACCP,

WTO, Consumer protection act, AGMARK, PFA, FPO, BIS, MMPO, MFPO and Food Safety and

Standards Act.






TBFT-603 CO 1. Understand the key concepts related to food quality, safety, manufacturing, hygiene and

sanitation practices.

TBFT-603 CO 2. Learn the relationships of food safety and hygienic measures in context with reference

to quality of food products.

TBFT-603 CO 3. Understand the food laws, food safety and food quality management system.

TBFT-603 CO 4. Acquire knowledge between the food laws present at national and global level.

TBFT-603 CO 5. Develop safety and hygiene related problems of food industries through various quality

management systems and laws that may also helpful for writing, designing and documentation skills at

industries level.

References:

1. Raju, N.V.S. Total Quality Management. Cengage Learning India Private Limited. 2014. Ist Ed.

2. Manay, N.S. and Shadaksharaswamy, M. Food Facts and Principle. New Age International Private

Limited Publishers. 2008. 3rd Ed.

CO-PO Matrix Food Quality Management TBFT-603

Course

Outcome


TBFT-603

CO1

- 1 - - - - - 1 - - -

TBFT-603

CO2

- 2 - 1 - - - 1 - - -

TBFT-603

CO3

- - - 1 - - - - - - -

TBFT-603

CO4

- - - 1 - - - - - - -

TBFT-603

CO5

- - - 2 - 1 - 1 - - -

Average CO

TBFT-603

- 1.5 - 1.25 - 1 - 1 - - -

Mode of Evaluation








Name of Department

Programme Name B.Sc. Food Technology (H) Programme Code 40



Course Name Total Quality Management and Entrepreneurship


1. To understand the various quality test of edible oil, water and juices

2. To demonstrate pesticide analysis in food

3. To conduct analysis in food products efficiently


1. Qualitative tests for fats and oils, spices and condiments.

2. Inspection of quality as per National and International standards for various food stuffs- pulses, spices,

etc

3. Estimation of residual sulphur dioxide in beverages.

4. Chromatographic estimation of colour. (Study)

5. Analysis of edible common salt for MC, MIW and total chlorides.

6. Estimation of ammonia nitrogen in water.

7. Estimation of RM-PV value in oils.

8. Estimation of pesticide residues in food/water.

9. Estimation of benzoic acid in foods


PBFT-603 CO 1: Estimate quality parameters in food products such as RM value, Iodine value and peroxide

value etc.

PBFT-603 CO 2: Apply the practical knowledge in food industries for maintaining the quality

PBFT-603 CO 3: Inculcate the knowledge by minimizing the deterioration of food products

PBFT-603 CO 4: Set up protocol for quality of food products

References:

1. Pieternel A, Luning, Willem J. Marcelis, Food Quality Management Technological and Managerial

principles and practices, Wageningen,2009.

2. Brannen and etal,Food Additives, Marcel Dekker,New York,1990

3. Shalton , Principles and Practices for the safe processing of Foods.

4. DeMan, 3rd edition, Principles of Food Chemistry, Springer, 2007.





CO-PO Matrix Food Quality Management PBFT-603

Course

Outcome


PBFT-603

CO1

- 1 1 - - - - 2 - - -

PBFT-603

CO2

- 3 1 - - - 1 2 - - -

PBFT-603

CO3

- 2 2 - - - 1 1 - - -

PBFT-603

CO4

- - 2 - - - 1 1 - - -

Average

CO PBFT-

603

- 2 1.5 - - - 1 1.5 - - -

Mode of Evaluation



Weightage 25 25








Course Name Food Packaging


1. To study definition, history and types of different food packaging material, machinery and

techniques

2. To know about green and edible packaging

3. To know about various packaging tests and laws

UNIT - I(Total Topics - 7 and Hrs - 8)

Basic Concepts of packaging, Functions of a Food Package, Aseptic Packaging. Newer trends.

Printing of packages. Types of packaging Controlled and modified atmospheric packaging (CAP &

MAP).

UNIT - II (Total Topics - 22 and Hrs-8)

Cellulosic and Polymeric packaging materials and forms: Food grade polymeric packaging materials,

rigid plastic packages. Films: Oriented, Co-extruded, Laminates and Metallised; Cellophane, Olefins,

Polyamides, Polyesters, PVC, PVDC, PVA, Polycarbonates, Phenoxy, Acrylic and Polyurethane.

Glass and Metal containers: Composition, Properties, Bottle making and Closures for glass

containers. Metal: Bulk containers; Tin-plate containers, Tin free steel containers, Aluminum

containers.

UNIT- III (Total Topics -15 and Hrs - 7)

Food product characteristics and package requirement, Selection of materials, Forms, Machinery and

methods for packaging of oils, spices, Fruits, Vegetables, milk ,dairy products, Confectionary,

Snacks, Egg, Meat, Fish, and processed products. Latest development in metal cans and protective

lacquers.


Testing Procedures for Packaging Materials- thickness, tensile strength, puncture resistance, bursting

strength, seal strength, water vapor permeability, CO2 permeability, oxygen permeability, grease

resistance, Testing Procedures for Packaged Foods - Compatibility and shelf life studies, evaluation

of transport worthiness of filled packages.

UNIT- V (Total Topics - 12 and Hrs - 7)

Package printing, Packaging Laws and Regulations, Evaluation of food packaging materials and

Package performance. Labeling Laws. SWMA Rules – PFA Rules – FPO Rules –MFPO Rules –

Edible oil packaging order - AGMARK Rules. Bar coding material.


TBFT-604 CO 1. Understand the basic principle of food packaging and their application in industry





TBFT-604 CO 2. Classify various packaging materials and its designing aspects for packaging of

food product.

TBFT-604 CO 3. Familiarize with various packaging laws and regulations for safe storage, handling

and distribution of packaged material.

TBFT-604 CO 4. Learn testing and regulatory aspects of food packaging.

TBFT-604 CO 5. Construct the relationship with various principles of packaging to design

packaging material for various food products.

References:

1. Natarajan, S., Govindarajan, M. and Kumar, B. Fundamentals of Packaging Technology. PHI

Learning Pvt. Ltd. 2009. 2nd Ed.

2. Robertson, G. L. Food Packaging: Principles and Practice. CRC Press. 2005. 2nd Ed.

3. Painy, F.A. and Painy, H.Y. A Handbook of Food Packaging. Leonard Hill, Glasgow, UK. 1983.

4. Scicharow, S. and Griffin, R.C. Food Packaging. AVI, Westport.1970.

5. Crosby, N. T. Food Packaging: Aspects of Analysis and Migration Contaminants. App. Sci.

Publications.1981.

6. Kadoya, T. Food Packaging. Academic Press. 1990

7. Mahadeviah, M and Gowramma R. V. Food Packaging Materials. Tata McGraw Hill.1996.

8. Palling S. J. Developments in Food Packaging. App. Sci. Publication.1980.

9. Painy, F. A. A Handbook of Food Packaging. Blackie Academic.1992.

10. Sacharow, S and Griffin R. C. Principles of Food Packaging. AVI Publication.1980.

CO-PO Matrix Food Packaging TBFT-604

Course

Outcome


TBFT-604 CO1 2 1 - - - - - - - 2 -

TBFT-604 CO2 2 1 - - - - - - - 2 -

TBFT-604 CO3 - 2 - 1 - - - - - 2 -

TBFT-604 CO4 - 2 - 1 - - - - - 2 -

TBFT-604 CO5 1 2 1 - - - 1 - - 2 -

Average CO

TBFT-604

1.66 1.66 1 1 - - 1 - - 2 -

Mode of Evaluation











Course Name Food Packaging

Objectives:

1. To understand the testing procedure for analysis of physical and mechanical properties of

packaging material

2. To study about various packaging material and packaging method

3. To determine shelf-life and transmission rate of packaging material.

Practical ( Total Practical: 8 and hours: 30)

1. Testing of physical/mechanical properties of food packaging material.

2. Testing of thermal shock resistance of glass.

3. Gas/Vacuum packaging of foods and shelf life studies.

4. Determination of Water Vapor Transmission rate of Packaging Material.

5. Edible packaging of Food Samples.

6. Study of Sorption Isotherm for Food Package Design.

7. Packaged food cut-out analysis.

8. To study the operation of FFS machine.


PBFT-604 CO 1. Analysis of physical/mechanical properties of food packaging material.

PBFT-604 CO 2. Analysis of transmission rate through packaging material.

PBFT-604 CO 3. Recite various packaging material and their properties for efficient use in industry.

PBFT-604 CO 4. Design various packaging methods to improve shelf-life of products.

References:

1. Robertson GL, Food Packaging – Principles and Practice, CRC Press Taylor and Francis Group,

2012

2. Paine FA and Paine HY, A Handbook of Food Packaging, Blackie Academic and

Professional, 1992

3. Coles R, McDowell D, Kirwan MJ Food Packaging Technology. Blackwell, 2003





CO-PO Matrix Food Packaging PBFT-604

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO

2

PSO

3

PSO

4

PBFT-604

CO1

- - - - - 2 - - - 2 -

PBFT-604

CO2

2 1 - - - - 1 - - 2 -

PBFT-604

CO3

2 2 - 1 - - 2 - - 2 -

PBFT-604

CO4

1 2 1 - - - 1 - - 2 -

Average

CO PBFT-

604

1.66 1.66 1 1 - 2 1.33 - - 2 -

Mode of Evaluation



Weightage 25 25






Technology

Programme Code 40



Course Name Dissertation (Major) & Presentation




3. To learn new techniques employed in industry.


ADP-605 CO 1. Demonstrate the learnt experimental skills for working on a research project.

ADP-605 CO 2. Generate data from various experiments for research output.

ADP-605 CO 3. Compile all research data for writing research papers, seminars and conferences.

ADP-605 CO 4. Utilize research skills in QC labs, industries and scientific labs.

CO-PO Matrix Dissertation (Major) & Presentation ADP-605

CO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

ADP-605

CO1

- - - 2 1 1 - - - - -

ADP-605

CO2

- - - 2 1 1 - - - - -

ADP-605

CO3

- - - 2 - 1 - - - - -

ADP-605

CO4

- - 1 1 - - 2 - - 2 1

Average CO

ADP-605

- - 1 1.75 1 1 2 - - 2 1

Mode of Evaluation

Internal External

Component Sessional End Semester Examination

Weightage 50 150







Year/Sem L-T-P 4-0-0

Course Name Nutraceutical and Functional Foods


1. To develop comprehensive understanding of different nutraceuticals and functional foods

2. To understand the potential of various functional foods in promoting human health

3. To understand the nutraceuticals and functional foods as legal aspects.

UNITS I Introduction (Total Topics- 9 and Hrs- 8)

Background, status of nutraceuticals and functional food market, definitions, difference

between nutraceuticals and functional foods, types of nutraceutical compounds and their health

benefits, current scenario.

UNIT II Nutraceuticals (Total Topics- 13 and Hrs-8)

Types of nutraceutical compounds – Phytochemicals, phytosterols and other bioactive

compounds, peptides and proteins, carbohydrates (dietary fibers and oligosaccharides),

prebiotics, probiotics and synbiotics, lipids (Conjugated Linoleic Acid and omega-3 fatty

acids), vitamins and minerals; their sources and role in promoting human health.

UNIT- III Functional Foods (Total Topics -17 and Hrs-8)

Cereal and cereal products, Milk and milk products, egg, oils, meat and products, sea foods,

nuts and oilseeds, functional fruits and vegetables, herbs and spices, beverages (tea, wine etc),

Fermented foods – their health benefits and role in conditions like cardiovascular diseases,

hypertension, diabetes etc. Future prospects of functional foods and nutraceuticals and their

potential for use in improving health.

UNIT-IV Legal Aspects (Total Topics -8 and Hrs-8)

Stability of nutraceuticals. Safety, Consumer acceptance and assessment of health claims,

labeling, marketing and regulatory issues related to nutraceuticals and functional foods.


CO1.Understand the basic functions, types and health benefits of nutraceuticals and functional

foods.

CO2.Recite knowledge about different nutraceuticals foods like phytochemicals,

Carbohydrates, protein, fats, vitamin and minerals with their source.

CO3.Recite knowledge about different functional foods and their health benefits like cereals,

milk, sea foods and fermented foods.

CO4.Gain knowledge about safety, consumer acceptance and legal aspects of nutraceuticals

and functional foods.

References:

1. Wildman REC, Handbook of Nutraceutical and Functional Foods, CRC Press 2001

2. Ghosh D et al, Innovations in Healthy and Functional Foods, CRC Press 2012

3. Pathak YV, Handbook of nutraceuticals Volume 2, CRC Press 2011





4. Various journals of food technology, food science and allied subjects.

5. Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh& Co.London.

6. Advances in Food and Nutrition Research. Elsevier Book Series.

7. Aurand LW, Woods A & Wells MR. 1987. Food Composition and Analysis. AVI Publ.

CO-PO Matrix Nutraceutical and Functional Foods TBFT-606

Course

outcome


TBFT-

606 CO1

1 - 2 - - - - 1 - - -

TBFT-

606 CO2

1 - 1 - - - - 1 - - -

TBFT-

606 CO3

1 - 1 - - - - 1 - - -

TBFT-

606 CO4

1 - 2 - - - - 1 - - -

Average

CO

TBFT-

606

1 - 1.5 - - - - 1 - - -

Mode of Evaluation











Course Name Nutraceutical and Functional Foods

Objectives:

1. To understand and learn about various nutraceuticals and functional foods

2. To learn various tests for qualitative aspects

3. To understand/learn the study of anti-nutritional factors in our foods


1. Identification of various nutraceuticals and functional foods available in the market

2. Estimation of chlorophyll content of green vegetable

3. Determination of lycopene in fruit/vegetable

4. Determination of total pectin in plant material

5. Estimation of crude fibre/dietary fibre content in cereals and their products

6. Estimation of anthocyanins in food sample

7. Preparation and evaluation of probiotic/prebiotic foods

8. Determination of vitamin C in given food.

9. Determination of beta-carotene in given food.

10. Study of anti-nutritional factors in foods.


TBFT-606 CO 1.Identify different nutraceuticals and functional foods.

TBFT-606 CO 2.Analysis different methods to determinate nutraceutical and functional property in the

foods.

TBFT-606 CO 3.Identify the anti-nutritional factors in the food.

TBFT-606 CO 4.Identify the benefits and harmful effect of nutraceutical and functional foods in the diet.

References:

1. Ranganna S.1986. Handbook of analysis and quality control for fruits and vegetable products, Tata

McGraw-Hill publishing company limited, Second edition

2. Aurand LW, Woods A & Wells MR. 1987. Food Composition and Analysis. AVI Publ.

CO-PO Matrix NUTRACEUTICALS AND FUNCTIONAL FOODS

Course

outcome


CO1 1 - 1 - - - - 1 - - -

CO2 1 1 1 - - - - 1 - - -

CO3 1 - 1 - - - - 1 - - -

CO4 1 - 1 - - - - 1 - - -

Average CO 1 1 1 - - - - 1 - - -





Mode of Evaluation



Weightage 25 25







Year/Sem

L-T-P 4-0-0

Course Name Food Industry By-products and Waste Utilization


The objectives of this subject are:

1. To understand utilization of industrial waste

2. To study the type of waste from different food industries

3. To study about utilization of different by-products

UNIT- 1 Food Industry and By-products (Total topics -10 & Time- 10hrs)

Introduction, status in India, definition, origin and type of waste and by products, their identification,

classification, composition and characterization, need for treatment and utilization, impact on environment,

food waste as source of biogenic raw material and energetic utilization

UNIT- Food Waste Treatment (Total topics -5 & Time- 10hrs)

Treatment of plant waste by physical, chemical and biological methods, Effluent treatment plants, Use of

waste and waste water.

UNIT-03 Food Wastes and By-products Related to specific food processing industry (Total topics -9

& Time- 10hrs)

Types, availability and utilization of by-products of cereals, legumes &oilseeds, Utilization of by-products

from fruits and vegetables processing industries, sugar and agro based industries, and brewery & distillery

waste, bakery industries.

UNIT-04 Brief Case Study (Total topics -10 & Time- 10hrs)

Status and utilization of dairy by-products i.e. whey, buttermilk and ghee residues, Availability & utilization

of by-products of meat industry, poultry industry and fish processing units. Utilization of specific plant by-

products for recovery of proteins, pectin’s, dietary fibres, antioxidants, colorants etc.

UNIT-05 Introduction to Food Packaging Waste and Future Trends (Total topics – 7 & Time-10hrs)

Handling and treatment of Farm wastes. Incineration of solid food waste and its disposal. Biomethanation

and biocomposting technology for organic waste utilization, Integration of new and renewable energy

sources for waste utilization, Introduction to legal and statutory requirements

for food waste handling, treatment and disposal


TBFT-607 CO 1. Knowledge about waste materials and its utilization in the human consumption.

TBFT- 607 CO 2. Creating different by-products of the food waste material.

TBFT-607 CO 3. Knowledge about the different technologies or techniques of converting waste material

into useable ones.

TBFT-607 CO 4. Understand about the different pollutions problems and their solution.





TBFT-607 CO 5. Gain the knowledge about different by-products of dairy, meat, poultry and fish industry.

TBFT-607 CO 6. Evaluate aspects of environment related to different waste materials and its utilization in

the form of by- products.

References:

1. Waste Management for the Food Industries, by Ioannis S. Arvanitoyannis, First edition 2008, Elsevier

Inc, USA.

2. Food and Agricultural Wastewater Utilization and Treatment, Sean X. Liu, First edition 2007 Blackwell

Publishing, Iowa 50014, USA.

3. Managing Food Industry Waste, ROBERT R. ZALL, First edition, 2004, Blackwell Publishing

Professional, Iowa, USA.

4. The Treatment and Handling of Waste by Bradshaw AD Chapman & Hali.

5. Alternative Strategies for the Treatment of Food Processing Waste by Rockey J.

6. Food Processing Waste Management by Green J.H. AVI Publicatio.

7. Post-harvest Technology of Fruits and Vegetables by L.R. Verma. Indus Publications.

CO-PO Matrix Food Industry By-products & Waste Utilization TBFT - 607


1

PSO

2

PSO

3

PSO

4

TBFT-607 CO1 2 - - 2 - - - 3 - 1 -

TBFT-607 CO2 2 - - 2 - - - 3 - 1 -

TBFT-607 CO3 1 - - 2 - - - 3 - - -

TBFT-607 CO4 1 - - - - - - 1 - - -

TBFT-607 CO5 1 - - - - - - 1 - 1 -

TBFT-607 CO6 1 - - - - - - 1 - 1 -

Average CO

TBFT-607

1.34 - - 2 - - - 2 - 1 -

Mode of Evaluation











Course Name Food Industry By-products & Waste Utilization


1. To understand and learn various methods to extract fibre from waste

2. To understand and learn various methods to extract protein from waste

3. To learn various methods to extract different products from agricultural waste

4. To learn about proper and specific methods for different waste utilization

Experiments (Total Topics- 10 and Hrs.- 30)

1. Extraction of banana fibre

2. Extraction of leaf proteins

3. Alcohol production from molasses

4. Use of crop residues for the production of cellulose

5. Use of mango kernels for starch manufacture

6. Pectin’s extraction from organic waste

7. Study of biogas plant

8. Identification of types of waste

9. Study of Soxhlet Apparatus

10. Production of fermentation media from waste material


PBFT-CO 1. Identify different forms of waste for extraction of useful compounds such as fibre, protein etc.

PBFT-CO 2. Analyse effect of different parameter for biogas production

PBFT-CO 3. Identify different type of waste which help in sorting problem of waste for betterment of

society

PBFT-CO 4. Apply different methods for production of media from organic waste

References:

1. Waste Management for the Food Industries, by Ioannis S. Arvanitoyannis, First edition 2008,

Elsevier Inc, USA.

2. Food and Agricultural Wastewater Utilization and Treatment, Sean X. Liu, First edition 2007

Blackwell Publishing, Iowa 50014, USA.

3. Managing Food Industry Waste, ROBERT R. ZALL, First edition, 2004, Blackwell Publishing

Professional, Iowa, USA.

4. The Treatment and Handling of Waste by Bradshaw AD Chapman & Hali.

5. Alternative Strategies for the Treatment of Food Processing Waste by Rockey J.





6. Food Processing Waste Management by Green J.H. AVI Publication

7. Post-harvest Technology of Fruits and Vegetables by L.R. Verma. Indus Pub.

CO-PO Matrix Food Industry By-products & Waste Utilization PBFT-607

Course

Outcome


PBFT-607 CO1 - - 3 - - - 2 2 - - -

PBFT-607 CO2 - - 3 - - - - 2 - - -

PBFT-607 CO3 - - 3 - - 2 - 2 - - -

PBFT-607 CO4 - - 3 - - - - 2 - - -

Average CO

PBFT-607

- - 3 - - 2 2 2 - - -

Mode of Evaluation



Weightage 25 25

Documents

Applicable for Batch: 2020-23