0 FSQM-2013 SRM

M.Tech. (Full Time) - Food Safety & Quality Management Curriculum & Syllabus

2013 – 2014

FACULTY OF ENGINEERING AND TECHNOLOGY SRM UNIVERSITY

SRM NAGAR, KATTANKULATHUR – 603 203

1 FSQM-2013 SRM

M.TECH FOOD SAFETY & QUALITY MANAGEMENT Curriculum 2013 – 2014

For students admitted from the academic year 2013 – 2014

COURSE CODE

COURSE NAME

SEMESTER I L T P C

FS2001 Advanced Food Chemistry 3 0 2 4 FS2002 Food Microbiology and Microbial

Techniques 3 0 2 4

FS2003 Advanced Food Processing and Preservation Techniques

4 0 0 4

Program Elective I 3 0 0 3 Program Electives II 3 0 0 3 Interdisciplinary Elective 3 0 0 3 Total Credits - 21 SEMESTER II L T P C

FS2004 Food Toxicology 3 0 2 4 FS2005 Food Safety and Quality Auditing 3 2 0 4 FS2006 International Food Laws and

Legislations 3 2 0 4

Supportive Course 3 0 0 3 Program Elective III 3 0 0 3 Program Elective IV 3 0 0 3 Total Credits - 21 SEMESTER III L T P C Program Elective V 3 0 0 3 Program Elective VI 3 0 0 3

FS2047 Seminar 0 0 1 1 FS2048 Industrial Training 0 0 1 1

FS2049 Project work Phase I 0 0 12 6 Total Credits - 14 14

2 FSQM-2013 SRM

SEMESTER IV L T P C FS2050 Project work Phase II 0 0 32 16

TOTAL 0 0 32 16

Total credits to be earned for the award of M.Tech degree – 72 CONTACT HOUR/CREDIT: L: Lecture Hours per week T: Tutorial Hours per week P: Practical Hours per week C: Credit

3 FSQM-2013 SRM

LIST OF PROGRAM ELECTIVES COURSE

CODE NAME OF THE COURSE L T P C

FS 2101 Logistics and Supply Chain Management 3 0 0 3 FS2102 Food Additives and Ingredients 3 0 0 3 FS2103 Food safety systems in dairy industries 3 0 0 3 FS2104 Food Safety and Quality Assurance for

Bakery and Confectionary Industries 3 0 0 3

FS2105 Food Safety and Quality Assurance for meat, poultry and sea food Industries

3 0 0 3

FS2106 Food Safety and Quality Assurance for Plant Food Industries.

3 0 0 3

FS2107 IPR and International Trading 3 0 0 3 FS2108 Advanced Instrumentation for Food Safety

and Quality Assurance 3 0 0 3

FS2109 Total Quality Management of Food Industries

3 0 0 3

FS2110 Food Industry waste and by –product utilization

3 0 0 3

FS2111 Food Processing Plant Safety 3 0 0 3 FS2112 Public Health 3 0 0 3

LIST OF SUPPORTIVE COURSES

COURSE CODE

NAME OF THE COURSE L T P C

CH2151 Optimization of Chemical Processes 3 0 0 3 CH 2153 Waste Water Treatment – Biological

Processes 3 0 0 3

MC2144 Advanced Statistical Techniques 3 0 0 3 Note: The courses opted in the second semester (vide Course code No.: FS2005 and FS2006) will be offered as certificate courses which is to be offered by the certifying agencies.

4 FSQM-2013 SRM

SYLLABUS

Course Code Course Title L T P C

FS2001 ADVANCED FOOD CHEMISTRY 3 0 2 4 Total Contact Hours - 75 PURPOSE This course helps the students to apply basic food biochemistry knowledge in food safety aspects. INSTRUCTIONAL OBJECTIVES of this course is to make the students to understand about

1. To provide an understanding of the chemical function and properties of major food components.

2. To provide an understanding of the chemical interactions of food components and their effects on sensory and nutritional quality, functional properties, and safety of foods.

3. To provide an understanding of the chemical basis of food preservation and the effects of processing and storage on food quality.

UNIT I - INTRODUCTION ABOUT PHYSICAL AND CHEMICAL PROPERTIES OF FOOD COMPONENTS (9 hours) Physical and Chemical Properties of Water - Water activity: principles, measurement, control, effects. Acid-base chemistry of foods and common additives. Proteins - Physical properties of proteins in relation to protein structure, Analytical methods, Functional properties. UNIT II - BIOCHEMICAL CHANGES DURING PROCESSING OF FOOD (9 hours) Effects of food processing: changes occurring in chemical, functional & nutritional properties of proteins. Lipids - Content and role in foods, Analytical methods Chemical, nutritional and physical properties, Processing of fats and oils. UNIT III - SUGAR DERIVATIVES (9 hours) Carbohydrates - Simple sugars, sugar derivatives and oligosaccharides, Basic chemistry; conformation, anomeric forms, equilibria, reactivity, sweetness, Sugar derivatives: sugar alcohols, glycosides, etc. UNIT IV - BIOCHEMICAL REACTION (9 hours) Browning and related reactions, Case studies – acryl amide and furan formation in foods.

5 FSQM-2013 SRM

UNIT V - POLYSACCHARIDES AND DIETARY FIBER (9 hours) Polysaccharides - Basic structures and properties: starches, celluloses, gums, modification techniques, Dietary fiber: components, properties, analysis. REFERENCES

1. Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema. 2007. Food Chemistry, 4th Edition (Food Science and Technology). CRC Press, New York.

2. H.-D. Belitz, Werner Grosch, Peter Schieberle. Food Chemistry 4th Revised and extended Edition, 2009. Springer Publications. The Netherlands.

3. Connie M. Weaver, James R. Daniel. 2003. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition, CRC Press. London.

4. John, M. de Man. 2009. Principles of Food Chemistry, Third edition. Aspen Publishers.

LABORATORY EXPERIMENTS (30 hours) 1. Experiments on quantitative test for protein, fat and carbohydrate 2. Experiment on anti oxidant activity of food materials. 3. Experiments on separation of pigments in green and leafy vegetables 4. Experiments on vitamin analysis of food 5. Experiments on mineral analysis of food REFERENCE Laboratory Manual Course Code Course Title L T P C

FS2002 FOOD MICROBIOLOGY AND MICROBIAL TECHNIQUES

3 0 2 4

Total Contact Hours - 75 PURPOSE To facilitate the students to learn and understand about the interaction between micro organism and food. INSTRUCTIONAL OBJECTIVES of this course is to make the students to understand about

1. The important parameters of food that affect their microbiology

6 FSQM-2013 SRM

2. Spoilage of food due to microorganisms 3. Various preservation techniques to prevent spoilage 4. Beneficial and ill effects of micro organism on food 5. Various assessment methods for microbial examination of food

UNIT I - FOOD AS A SOURCE OF MICRO ORGANISM (9 hours) Food as a substrate for micro organism- Hydrogen ion concentration, Water activity and Redox Potential. UNIT II - MICROBIAL GROWTH (9 hours) Factors affecting the growth of micro organisms- Growth curve and generation time. Important micro organism in food- Yeast, mold and bacteria. Microbial metabolism of Food components- degradation of carbohydrates, fat and protein. UNIT III - MICROBIAL SPOILAGE (9 hours) Spoilage and preservation of different kinds of food products- Fruit and vegetable products, Meat and poultry products, certified dairy products, Endo and Exo toxins UNIT IV - BENEFICIAL MICRO ORGANISMS (9 ho urs) Single cell Protein, Mushroom and fermented products. Food borne diseases- Food infection, food intoxication. UNIT V - MICROBIAL ASSESSMENT (9 hours) Methods for microbial examinations of foods- Indicator organisms, direct examinations, cultural techniques, enumeration techniques, alternative and rapid methods for the detection of specific organisms and toxins- food borne infectious diseases. REFERENCES 1. William C. Frazier, Dennis C. Westhoff. 2003. Food Microbiology, 5th

Edition. Tata McGraw Gill Publishing Company Pvt. Ltd., New Delhi. 2. M.R Adams and M.O Moss. 2005. Food Microbiology,5thedition. New

Age International Publishers, Chennai 3. Bibek Ray and Arun Bhunia. 2002. Fundamental Food Microbiology.

2nd edition. CRC Press, New Delhi LABORATORY EXPERIMENTS (30 hours) 1. Experiments on sterilization techniques.

7 FSQM-2013 SRM

2. Experiments on culture media preparation 3. Experiments on isolation of microorganisms and enumeration 4. Experiments on Staining methods 5. Experiments on salmonella contamination. 6. Experiments on E-coli, total count- fungi and bacteria. 7. Experiments on Lysteria detection. REFERENCE Laboratory Manual Course Code Course Title L T P C

FS2003 ADVANCED FOOD PROCESSING AND PRESERVATION

TECHNIQUES

4 0 0 4

Total Contact Hours – 60 PURPOSE To Emphasis the various properties of the raw material used in food processing, different processing technologies required in transforming them into quality food products and material handling equipment involved in food processing operations INSTRUCTIONAL OBJECTIVES of this course is to make the students to understand about

1. Properties of food material 2. Drying technology for food products 3. Various processing technologies 4. Selection and design of handling equipment 5. Learn about processing Technique

UNIT I – INTRODUCTION (12 hours) Scope and importance of food processing- Properties of food- Physical, thermal, mechanical, sensory. Raw material preparation- cleaning, sorting, grading, peeling. UNIT II – RADIATION (12 hours) Sources of radiations. Mode of action, effect on microorganisms and different nutrients; dose requirements for radiation preservation of foods. Infra red radiation processing- Concepts and equipment used. UNIT III - LOW TEMPERATURE PRESERVATION (12 h ours)

8 FSQM-2013 SRM

Chilling temperatures, freezing temperatures. Preservation of foods by high temperature: Basic concepts in thermal destruction of microorganisms D, Z, F, values. Heat resistance and thermophilisms in microorganisms. Freezing- Types- Applications. UNIT IV - HIGH TEMPERATURE PRESERVATION (12 h ours) Cooking, blanching, pasteurization and sterilization of foods. Assessing adequacy of thermal processing of foods, general process of canning of foods, spoilages in canned foods. Other preservation techniques - dehydration- extrusion cooking- hydrostatic pressure cooking- dielectric heating- micro wave processing and aseptic processing. Concentration: Application in food industry processes and equipment for manufacture of various concentrated foods and their keeping quality. UNIT V - PRESERVATION BY FERMENTATION 12 hour s) Fermentation: Applications in preservation of food; pickling; curing etc. Probiotics - role- processing-applications- Evaluation of probiotic foods as per international norms REFERENCES 1. Sivasankar, B.2011. Food processing and preservation, Eastern Economy

Edition, BHI Publishers, New Delhi. 2. M. Shafiur Rahman, 2007. Handbook of Food Preservation, Second

Edition. CRC Press, Muscat, Sultanate of Oman. 3. Neelam Khetarpaul. 2005. Food Processing And Preservation, Daya

Publshing House, New Delhi

Course Code Course Title L T P C FS2004 FOOD TOXICOLOGY 3 0 2 4

Total Contact Hours - 75 PURPOSE The purpose of this course is to develop an understanding of the nature and properties of toxic substances in foods and the nature and magnitude of hazards they represent to human health. INSTRUCTIONAL OBJECTIVES of this course is to make the students to 1. Gain knowledge of the scope, basic principles of food toxicology 2. To Distinguish between safety, hazard and toxicity 3. Gain knowledge of toxic substances in food and their toxic effects in

people

9 FSQM-2013 SRM

4. Gain knowledge of the scope, basic principles of food toxicology 5. To Distinguish between safety, hazard and toxicity

UNIT I – INTRODUCTION (9 hours) Principles of toxicology. Absorption, distribution, metabolism and excretion of toxic chemicals. General mechanisms by which toxic chemicals cause disease in humans. UNIT II - FOOD ALLERGY AND FOOD TOXICANTS (9 hours) Food allergy and hypersensitivity. Introduction to the immune system, mechanisms of allergic-type reactions, and allergenic components in foods. Natural toxins in food. Natural plant toxins and their effects in humans. Natural toxins in mushrooms. The toxicity of poisonous mushrooms in humans. UNIT III - FOOD SAFETY OF GMO (9 hours) Definition of GMOs & LMO. The safety of genetically modified organisms (GMOs). Food safety regulations of GMO and GMFoods. RCGM, GEAC etc. for GMO applications in food and agriculture; Environmental release of GMOs. International rules and regulations in export and import of GMOs. UNIT IV - ENVIRONMENTAL TOXICOLOGY (9 hour s) Toxic environmental inorganic and organometallic food contaminants. Sources and their impact on human health. Toxic man-made organic food contaminants. Pesticides and other persistent organic compounds, which are important in food toxicology. UNIT V - MYCO TOXINS (9 hours) Mycotoxins Impacting Food Production and Manufacturing- Patulin, Ochratoxin, Zearalenone, Aflatoxins, Trichothecenes and Fumonisins- Guidance and regulations on mycotoxins in food and feed-Mycotoxin Control Strategies- Good agricultural practices (GAPs)/good manufacturing practices (GMPs), HACCP, Biological control measures, Transgenic approaches- Bioterrorism- Risk Assessment- Food Safety Implications REFERENCES 1. Shibamoto, T. and Bjeldanes, L. 2009. Introduction to Food Toxicology,

2nd Ed. Elsevier Inc., Burlington, MA. -- (SB). 2. Stine, K. and Brown, T. 1996. Principles of Toxicology. CRC Press, Inc.

Boca Raton, FL.

10 FSQM-2013 SRM

3. Manahan, Stanley. 1992. Toxicological Chemistry, 2nd Edition. Lewis Publishers, Inc. Chelsea, MI.

4. Püssa, Tönu. 2007. Principles of Food Toxicology. CRC Press, LLC. Boca Raton, FL.

5. Watson, David. 1998. Natural Toxicants in Food. CRC Press, LLC. Boca Raton, FL.

6. Klaassen, Curtis (Ed.). 2008. Caserett and Doull’s Toxicology, 7th

Edition. McGraw-Hill. New York, NY. LABORATORY EXPERIMENTS (30 hours) 1. Experiments on detection of GMO. 2. Experiments on detection of mycotoxin. 3. Experiments on detection of pesticide residue. 4. Experiments on detection of food contaminants. REFERENCE Laboratory Manual Course Code Course Title L T P C

FS2005 FOOD SAFETY AND QUALITY AUDITING

3 2 0 4

Total Contact Hours - 75 PURPOSE To provide an opportunity to learn food safety and quality auditing programme. INSTRUCTIONAL OBJECTIVES of this course is to make the students to

1. To learn quality policy and to identify the hazards in food industries. 2. To get know certifying standards, 3. Do quality auditing in the industries, laboratories, hotel etc

UNIT I - DEVELOPING MANUAL (9 hours) Preparing scope, quality policy, quality objectives of food processing company, Standard Operating Procedures, Work instructions, GHP & GMP checklist UNIT II - IMPLEMENTATION, DOCUMENTATION AND RECORD KEEPING (9 hours)

11 FSQM-2013 SRM

Identification of hazards in food industry -Identifying the Key Focus Areas for GHP & GMP- Developing HACCP for any food production -Verification and Validation of Control Measures- Implementation of occupational health & safety specification UNIT III - AUDIT CHECKLIST (9 hours) Preparation of audit checklist including salient features of ISO 9001 and FSMS 22000 UNIT IV - CONDUCTING AUDIT (9 hours) Conducting open meeting and close meeting in auditing -Preparation of auditing report for different departments-Mock Audit Exercise UNIT V – CERTIFICATION (9 hours) Application of ISO 9001 Model/ Food Safety Management System TUTORIAL (30 hours) REFERENCES 1. Neal D. Fortin. 2009. Food regulation, Publisher Wiley 2. Naomi Rees. David Watson. 2000. International standards for food

safety, An Aspen Publications. Course Code Course Title L T P C

FS2006 INTERNATIONAL FOOD LAWS AND LEGISLATIONS

3 2 0 4

Total Contact Hours - 75 PURPOSE To provide an opportunity to learn food safety and management systems and to learn international food law and quality standards. INSTRUCTIONAL OBJECTIVES of this course is to make the students

1. To understand about the important parameters of food safety systems. 2. To get know International food laws 3. To know about history of food law and standards 4. Can become advisor to the manufacturing industries, process

industries which are involved in food business.

12 FSQM-2013 SRM

UNIT I-GENERAL PRINCIPLES FOR FOOD SAFETY AND HYGIENE (9 hours) Part 1-Principles of food safety and quality –Food Safety System - Quality attributes- Total Quality Management. Introduction to Risk Analysis, Risk Management, Risk Assessment, Risk Communication. Part 2-Background and Structure, GHP, GAP, GMP, PRP, OPRP, CP, CCP, Principles and Implementation of HACCP. Traceability and authentication, Certification and quality assurance. UNIT II - GENERAL PRINCIPLES FOR FOOD SAFETY REGULATION AT NATIONAL/REGIONAL LEVEL (9 ho urs) The Structure of Food Law, Food Regulation What Should be Regulated?, Laws and Regulations to Prevent Adulteration and Cross Contamination, Microbial Contamination, Hygienic Practice, Chemical and Environmental Contamination, Food Additives, Labeling, Food Laws and Regulations at the International Level for Harmonization. UNIT III - NATIONAL STANDARDS (9 hours) PFA, FPO, MMPO, MPO, AGMARK, BIS, Legal Metrology, Environment and Pollution Control Board, Factory Licence. International food standards., Trends in Food Standardization, An Overview and structure of 9001:2000/2008, Clause wise Interpretation of ISO 9001:2000, Case Studies, An overview and Structure of 22000:2005, Clause wise Interpretation of ISO 22000:2005, Case Studies. UNIT IV -INTERNATIONAL BODIES DEALING IN STANDARIZATION (9 hours) International Standardization Organization (ISO), Joint FAO/WHO Food Standards Program. Codex Alimentarius Commission (CAC), Other International Organizations Active in Food Standard Harmonization. Advantages of Utilizing International Standards. UNIT V - COUNTRY SPECIFIC REGULATING BODIES (9 hours) German Standardization Body (DIN), French Standards Body, Hungarian Standards Institute, Japanese Industrial Standards Committee (JISC), Standards Australia, American National Standard Institute (ANSI), Other National Standardization Bodies, Main Regional Standardization Organizations and Their Activity, ASEAN Consultative Committee for Standards and Quality (ACCSQ), Arab Industrial Development and Mining Organization (AIDMO), African Regional Organization for Standardization

13 FSQM-2013 SRM

(ARSO), European Committee for Standardization (CEN), Pan American Standards Commission (COPANT), Euro-Asian Council for Standardization, Metrology, and Certification (EASC), Pacific Area Standards Congress (PASC), Scientific and Other Regional Organizations Interested in Agricultural and Future Trends. TUTORIAL (30 hours) REFERENCES 1. Neal D. Fortin. 2009. Food regulation, WileypPublishers. 2. Naomi Rees. David Watson. 2000. International standards for food

safety, An Aspen Publications. 3. O’Rourke. 2005. European Food law, 3rd edition, Thomson, Sweet and

Maxwell

14 FSQM-2013 SRM

SEMESTER III

Course Code

Course Title L T P C

FS2047 SEMINAR 0 0 1 1 PURPOSE To train the students in preparing and presenting technical topics. INSTRUCTIONAL OBJECTIVE The student shall be capable of identifying topics of interest related to the program of study and prepare and make presentation before an enlightened audience. The students are expected to give at least two presentations on their topics of interest which will be assessed by a committee constituted for this purpose. This course is mandatory and a student has to pass the course to become eligible for the award of degree. Marks will be awarded out of 100 and appropriate grades assigned as per the regulations

Course Code

Course Title L T P C

FS2048 INDUSTRIAL TRAINING (Training to be undergone after II semester)

0 0 1 1

3 week practical training in industry Prerequisite Nil PURPOSE To provide practical exposure in Civil Engineering related organizations. INSTRUCTIONAL OBJECTIVES 1. Students have to undergo three – week practical training in Civil

Engineering related organizations so that they become aware of the practical applications of theoretical concepts studied in the class rooms.

Students have to undergo three-week practical training in Civil Engineering related organizations of their choice but with the approval of the department. At the end of the training student will submit a report as per the prescribed format to the department. Assessment process This course is mandatory and a student has to pass the course to become eligible for the award of degree. The student shall make a presentation before

15 FSQM-2013 SRM

a committee constituted by the department which will assess the student based on the report submitted and the presentation made. Marks will be awarded out of 100 and appropriate grades assigned as per the regulations. Course Code

Course Title L T P C

FS2049 PROJECT WORK PHASE I (III semester)

0 0 12 6

FS2050 PROJECT WORK PHASE II (IV semester)

0 0 32 16

PURPOSE To undertake research in an area related to the program of study INSTRUCTIONAL OBJECTIVE The student shall be capable of identifying a problem related to the program of study and carry out wholesome research on it leading to findings which will facilitate development of a new/improved product, process for the benefit of the society. M.Tech projects should be socially relevant and research oriented ones. Each student is expected to do an individual project. The project work is carried out in two phases – Phase I in III semester and Phase II in IV semester. Phase II of the project work shall be in continuation of Phase I only. At the completion of a project the student will submit a project report, which will be evaluated (end semester assessment) by duly appointed examiner(s). This evaluation will be based on the project report and a viva voce examination on the project. The method of assessment for both Phase I and Phase II is shown in the following table:

Assessment Tool Weightage In- semester I review 10%

II review 15% III review 35%

End semester Final viva voce examination

40%

Student will be allowed to appear in the final viva voce examination only if he / she has submitted his / her project work in the form of paper for presentation / publication in a conference / journal and produced the proof of acknowledgement of receipt of paper from the organizers / publishers.

16 FSQM-2013 SRM

PROGRAM ELECTIVES Course Code Course Title L T P C

FS2101 LOGISTICS AND SUPPLY CHAIN MANAGEMENT

3 0 0 3

Total Contact Hours – 45 PURPOSE To build strong fundamental knowledge on logistics and supply chain management and to provide confidence to take up the logistics and supply chain activities in food industries. INSTRUCTIONAL OBJECTIVES of this course is to make the students to become

1. Become supply chain experts 2. To handle the logistics and supply chain activities with more interest

and confident 3. Get technical and IT exposure in LSCM 4. To empower the students in the field of logistics and supply chain

management in order to handle the same through their own hands in corporate.

UNIT I – INTRODUCTION (9 hours) Logistics and supply chain management - Scope, Significance and Drivers; Basic Model – Primary and Secondary Activities; Role and Challenges of Logistics and supply chain management in food industry. UNIT II - PROCUREMENT AND WAREHOUSING (9 ho urs) Demand and supply management, Forecasting techniques, Strategic planning for material sourcing, Outsourcing strategies, Warehouse strategies, Inventory models and control techniques UNIT III - DISTRIBUTION AND TRANSPORTATION (9 hours) Various sources of distribution channels, Distribution models, 3PL and 4PL, Distribution network planning, Modes of transportation, Design of transshipment UNIT IV - PACKAGING AND INFORMATION TECHNOLOGY (9 hours) Applications of Packaging in logistics, Types of packaging and packaging materials, Export & import packaging and labeling details, Containerization, Pervasiveness of IT in Supply Chain Management – ERP, Bar-coding, RFID, GPS, E-Procurement

17 FSQM-2013 SRM

UNIT V - GLOBAL LSCM AND PERFORMANCE ANALYSIS (9 hours) Export and import procedure and Documentation, Risk management in global logistics, Customer relationship management in LSCM, Performance metrics in Supply Chain, Indian agencies- EIC, EIA, APEDA, MEPEDA. Rapid alert system. REFERENCES 1. D K Agarwal, Logistics and supply chain management, Macmillan

Publishers India Ltd., Eighth Impressions, 2010. 2. Sunil Chopra and Peter Meindi, Supply chain management Pearson

Education publishers, 2010 3. David Taylor and David Brunt, Manufacturing Operations and Supply

chain Management, Vikas Thomson Learning publishers, 2009

Course Code Course Title L T P C FS2102 FOOD ADDITIVES AND

INGREDIENTS 3 0 0 3

Total Contact Hours – 45 PURPOSE To build fundamental knowledge of food additives; provide role of factors influencing the activity of food additives in food; to impart knowledge among students on regulatory laws and limitations for usage of food additives. INSTRUCTIONAL OBJECTIVES of this course is to make the students to understand about 1. Students will get exposure to food additives and their functions on

food 2. They can access the quality and quantity of food additives 3. They can able to predict the permissible additives and limits in the

processed food 4. Students will get exposure to food additives and their functions on

food UNIT I – INTRODUCTION (9 hours) Introduction to food additives- need-properties- functions and usage of food additives.

18 FSQM-2013 SRM

UNIT II - FOOD ADDITIVES (9 hours) Chemical preservative, biopreservatives, fortification, antioxidants, emulsifiers, pH control agents and acidulants, texturizing agents, flavour enhancers, enzymes, gases, Honey and its adultration. Ingredients-Colouring agents. Sweeteners. Flavouring agents. Food processing aids. UNIT III - PESTICIDES AND TOXICANTS (9 hou rs) Pesticide residues in food. Food contaminants from industrial wastes -heavy metals, polychlorinated polyphenyls, dioxins. Toxicants formed during food processing polycyclic aromatic hydrocarbons, nitrosamines, veterinary drug residues and melamine contaminations UNIT IV- SAFETY AND STANDARDS FOR FOOD ADDITIVES (9 hours) Food additives and food labelling in European Union. FDA, FPO and FSSA specifications for food additives. Laws and regulations for food additives and ingrediens in processed foods. UNIT V - FOOD ADULTRANTS (9 hours) common adultrants for foods like milk and milk products, atta, edible oils, cereals, condiments (whole and ground) pulses, coffee, tea, confectionery, baking powder, non alcoholic beverages, vinegar, besan and curry powder- types of adultrants- intentional and incidental adulterants, metallic contaminants. REFERENCES 1. Jim Smith and Hong Shum (2011).Food Additives data book. Second

edition, Wiley- Blackwell publishers (e-Book). http://www.taylorandfrancis.com/books/textbooks/SCFS10 2. D Baines. Natural food additives, ingredients and flavourings.

Woodhead Publishing website. http://www.woodheadpublishing.com/en/book.aspx/bookID=2063. 3. World Health Organization (WHO), 1995. Guidelines for Risk

Assessment; Application of Risk Analysis to Food Standards Issues, a Joint FAO/WHO Expert Consultation, Geneva, Switzerland, 13–17 March 1995. http://www.who.int/foodsafety/publications/micro /march1995/en/ index.htm

19 FSQM-2013 SRM

Course Code Course Title L T P C FS2103 FOOD SAFETY SYSTEMS IN

DAIRY INDUSTRIES 3 0 0 3

Total Contact Hours - 45 PURPOSE To provide fundamental theoretical concepts on food safety systems; technical knowledge for identifying food safety problems and give solutions and to build confidence among the students to handle the food safety projects in dairy industries. INSTRUCTIONAL OBJECTIVES of this course is to make the students to will get

1. more exposure and awareness on food safety systems in dairy industries

2. They can easily identify the sources for food standards, regulations and specifications prescribed by different certificate bodies

3. They can implement strong control systems through different techniques

UNIT I – INTRODUCTION (9 hours) Current status of dairy industry-production-consumption-systems and structures-safety and quality problems in imports and exports-National dairy development board -National dairy research institute –Food safety policies in dairy industry UNIT II - FOOD SAFETY PROCESSES IN DAIRY INDUSTRY (9 hours) General practices- Reception- chilling- clarification- Pasteurization-sterilization- Ultra high temperature treatment- bactofugation- grading of raw milk prevention of nutritional losses- legal requirements of packaging materials and labeling UNIT III-FOOD SAFETY LEGISLATIONS AND ENFORCEMENT PROCEDURES Prevention of food adulteration-Milk and milk product order-agricultural produce act- export quality control and inspection act-live stock importation act- Food Safety and Standards Authority of India UNIT IV - CERTIFICATION BODIES (9 hours) Implementation of Hazard analysis critical control point in dairy industry- food quality and safety management system-codex codes of practices for controlling contaminants in milk-guidelines on good manufacturing practice

20 FSQM-2013 SRM

and good housekeeping practices-bureau of Indian standards-APEDA-Effluent treatment- international certification for dairy. UNIT V - CONSUMER FOOD SAFETY MANAGEMENT (9 hours) Development and organization on training programmes for food handlers- inspectors- analysts-food borne diseases due to milk contaminants-adulterants and contaminants in milk and milk products-promotion of consumer education- consumer protection act – MPL of contaminants for dairy products. REFERENCES 1. Vijayendra, S. V. N. (2011) “Food Safety Systems for Dairy Industries”.

All India Seminar on Emerging Technologies in Dairy Industry. pp. 19-25.

2. Food safety and standards authority of India expert group milk and milk products (2010) NDDB publication (Edition I)

3. Early R.1995.”Guide to Quality Management Systems for Food Industries”. Blackie Academic.

4. Krammer A & Twigg BA.1973. “Quality Control in Food Industry”. Vol. I, II. AVI Publication

Course Code Course Title L T P C

FS2104 FOOD SAFETY AND QUALITY ASSURANCE FOR BAKERY AND CONFECTIONARY INDUSTRIES

3 0 0 3

Total Contact Hours - 45 PURPOSE To facilitate the students to learn and understand about Production Methods, Equipment and Quality Assurance Practices to be followed in bakery and confectionary industries. INSTRUCTIONAL OBJECTIVES of this course is to make the students to understand about

1. Optimizing the processing methods for the production of bakery and confectionery products

2. Implementation of GMP (Good Manufacturing Practices) and quality assurance schemes

3. Optimizing the processing methods for the production of bakery and confectionery products

4. Learners can able to outlines the practices and procedures For the production of safe, high quality cereal-based products; development of good hygienic practices (GHP) and good manufacturing practices

21 FSQM-2013 SRM

(GMP) programmes and Hazard Analysis and Critical Control Point (HACCP) system.

UNIT I – INTRODCUTION (9 hours) Introduction to milling and processing. Production facilities- site, building and services. Production planning. UNIT II - PRODUCTS AND PRODUCTION METHODS (9 hours) Cereals and flours- whole grain and pulses, equipments used UNIT III - FOOD QUALITY AND FOOD SAFETY (9 hours) Quality of raw materials, quality checks on flours, building inspection and routine cleaning progamms, process control- microbial and fungal contaminants. UNIT IV - BAKERY PRODUCTS (9 hours) Ingredients, equipments, bakery quality assurance, ingredient inspection, process control, assessing products for quality. UNIT V - PACAKAGING AND REGULATION (9 hour s) Packaging, storage and distribution- Food regulations and standards- National and International level. REFERENCES 1. Ouaouich and Peter Fellows. 2004. Cereal Milling and Bakery Products.

Production Methods, Equipment and Quality Assurance Practices. FAO Publications, Rome.

2. Fellows, P.J., Axtell, B. and Dillon, M. 1995. Quality Assurance for Small Scale Rural Food Industries, FAO Agricultural Services Bulletin # 117, FAO Publications

3. Assuring food safety and quality.2003.FAO Food and Nutrition Manual., FAO Publications, Rome.

22 FSQM-2013 SRM

Course Code Course Title L T P C

FS2105 FOOD SAFETY AND QUALITY ASSURANCE FOR MEAT, POULTRY AND SEA FOOD

INDUSTRIES

3 0 0 3

Total Contact Hours - 45 PURPOSE This course prepares the students for a position in the meat and fish processing industry up-to-date of food safety issues, surveillance and monitoring techniques as well as sanitation. INSTRUCTIONAL OBJECTIVES After going through the course the students will be able to

1. Identify the wide variety of parameters affecting animal product quality

2. Apply preventive measures and control methods to minimize microbial hazards

3. Develop procedures and approaches to identify food safety hazards in food process

4. To implement HACCP for animal food industries UNIT I - FOOD SAFETY IN MEAT PROCESSING (9 hours) Characteristics of meat-Microorganisms associated with animal food(meat, poultry, egg and seafood) - sources of microbial contamination on animal food processing-spoilage of animal food-control of microbial food borne pathogens in meat chain- meat safety at pre-harvest, harvest and post harvest level- meat specification- packaging contaminants- microbial and non microbial- MPL of contaminants for meat products. UNIT II - FOOD SAFETY IN EGG PROCESSING (9 hours) Measurement of egg shell quality, albumin and yolk quality –Determination of interior quality defects-grading of egg- -quality assurance-Test methods. Egg powder and products, packaging contaminants- microbial and non microbial- MPL of contaminants for egg products. UNIT III - FOOD SAFETY IN SEA FOOD PROCESSING (9 hours) Seafood risk assessment- - Risk management tools-International regulatory framework for fish safety and Quality- sea food products-packaging contaminants- microbial, non microbial and metal contaminants- MPL of contaminants for egg products.

23 FSQM-2013 SRM

UNIT IV - RISK ANALYSIS IN MEAT SAFETY (9 hours) Risk analysis-Statistical process control-regulations on meat safety-federal meat inspection act-MEPEDA and APEDA UNIT V - HACCP IN ANIMAL FOOD PROCESSING (9 hours) Meat processing hygiene-cleaning and sanitation in meat plants- identification of Hazards in animal food-HACCP for meat, poultry and seafood retailers and industries- clause in FSSAI related to animal food products- EIC and EIA role. REFERENCES 1. Pearson,A.M and Dutson,1 T.R.1995.HACCP in meat, poultry and fish

processing, Advances in meat research series, Volume 10, Chapman & Hall Publisher, New York.

2. Shai Barbut. 2002. Poultry Products Processing An industry Guide, CRC Press, Florida.

3. Gunter Heinz and Peter Hautzinger,2007. Meat processing technology for small- to medium scale producers, food and agriculture organization of the united nations regional office for Asia and the Pacific Bangkok, RAP publication.

4. Huss, H.H, Ababouch,L and Gram,L.2003. Assessment and Management of Seafood Safety and Quality, FAO fisheries technical paper 444, Food and Agriculture Organization of the United Nations Rome.

5. William J. Stadelman, Owen J Cotterill.2002. Egg science and Technology. Fourth edition, CBS Publishers &Distributors, New Delhi.

Course Code Course Title L T P C

FS2106 FOOD SAFETY AND QUALITY ASSURANCE FOR PLANT FOOD

INDUSTRIES

3 0 0 3

Total Contact Hours - 45 PURPOSE To facilitate the students to learn and understand about quality assurance for plant food industries. INSTRUCTIONAL OBJECTIVES After going through the course the students will be able to understand

1. Food safety regulations and standardization of food quality for plant food industries.

2. Implementation of GMP (Good Manufacturing Practices) and quality assurance schemes

24 FSQM-2013 SRM

3. The technically sound with respect to regulations of food safety in food industries.

UNIT I - RAW MATERIALS OF PLANT ORIGIN (9 h ours) Raw Materials of Plant Origin,General Aspects of In-Process Control, Aims of In-Process Control. General Aspects of Quality Control of Finished Products, Some Specific Aspects of Quality Control of Finished Products. Factors Determining Food Quality. Other Natural or Synthetic Components Influencing Quality and Safety, Packaging and Labeling, Overall Evaluation of Food Quality. Quality Indices of Fruits, Sensory Attributes of Fruit, Appearance and Color of Fruit, Texture of Fruit, Flavor of Fruit, Contaminants in Fruit. UNIT II - CEREALS AND CEREAL PRODUCTS (9 hours) Milling Properties of Wheat. Special Aspects of Quality of Nonwheat Cereals, Baking Quality of Wheat and Rye, Physical Dough Testing. Amylolytic Activity, Test Baking, Cereal-Based Products, Alimentary Pastes, Bread and Other Baked Goods, Soft Wheat Products, UNIT III - LEGUMINOUS PRODUCTS, SPICES AND CONDIMEN TS (9 hours) Oilseeds, Legumes. Coffee and its Products, Green Coffee, Roasted Coffee, Processed Coffee Products, Tea, Black Teas, Green Teas, Oolong Teas, Spices, Mustard, Pepper, Paprika (Red Pepper), Vanilla and Vanilla Extracts. Food Inspection by Government- spices board UNIT IV - FOOD INSPECTIONS AND PHYTOSANITATION (9 hours) Legal Issues Requiring Consideration by Inspector and Analyst, Product Recall, Import and Export Inspection, Quarantine, Withdrawal Period, Pre-Shipment Inspection, Inspection at Port of Destination, Agreement on the Application of Sanitary and Phytosanitary Measures, Quality Control Organizations, International Plant Protection Convention, World Organization for Animal Health (Office International des Epizooties (OIE)), The European Organization for Quality (EOQ). UNIT V - GAP AND IPM REGULATIONS (9 hours) The Negative Effects of Chemical Plant Protection, How to Reduce the Negative Effects of the Use of Pesticides, Preventing the Spread of Plant Product Pests, Development of New and More Effective Pesticides, Good Agricultural Practice and Integrated Pest Management Regulations on Plant Pesticides.

25 FSQM-2013 SRM

REFERENCES 1. Sivasankar, B.2011. Food processing and preservation, Eastern Economy

Edition, BHI Publishers, New Delhi. 2. M. Shafiur Rahman, 2007. Handbook of Food Preservation, Second

Edition. CRC Press, Muscat, Sultanate of Oman 3. Neelam Khetarpaul. 2005. Food Processing And Preservation, Daya

Publshing House, New Delhi Course Code Course Title L T P C

FS2107 IPR AND INTERNATIONAL TRADING

3 0 0 3

Total Contact Hours - 45 PURPOSE This course makes the students knowledgeable in International Trade, Patent, Copy rights and Trade mark. INSTRUCTIONAL OBJECTIVES To familiarize

1. International Trade Law. 2. International Trade Institution and International Trade insurance. 3. Patents and Trade Marks. 4. Copy Rights and Neighbouring Rights

UNIT I-INTRODUCTION ABOUT INTERNATIONAL TRADE LAW (9 hours) The Concept and Nature of International Trade Law, Origins, Theories of International Trade, Historical Background of the General Agreement on Tariffs and Trade-GATT, 1947, Evolution and Inception of the WTO, 1995 and Post-War Rules of International Trade Law, The Interrelationship between Multilateral Rules, Regional Agreements, and Domestic Legislation. International Trade Problems. UNIT II - INTERNATIONAL TRADE INSTITUTION AND INTERNATIONAL TRADE INSURANCE (9 hours) Legal Structure, Principles and Working of WTO, Difference between GATT and WTO, Agreements on Safeguards, Anti-Dumping, Special and Differential Treatment under the WTO, Agreement on Technical Barriers of Trade TRIPS, TRIMS and Trade in Services & Agriculture. Cargo Insurance for Land, Air and Marine Movement of Goods, General Rules of Liability,

26 FSQM-2013 SRM

Marine Insurance, Exports, Imports Customs—Valuation and Rules of Origin. UNIT III - PATENT LAW (9 hours) The Patent Law, Object and Value of Patent System, International Framework On Patents – Paris Convention, Patent Cooperation Treaty and WTO – TRIPS, Subject Matter Of A Patent, Patentability Criteria, Inventions not Patentable, Procedure for Grant of A Patent, Patent Opposition: Rights and Obligations Of Patentee, Transfer of Patent Rights, Filing of International Patent Applications, Bio Patents, Software Patents, Patent & Public Health Issues, Patent Law and Competition Rules. UNIT IV – TRADEMARK (9 hours) The Trademarks–Nature And Justification of Trademarks, International Legal Instruments on Trademarks, Trademark and Domain Name, Subject matter of Trademark Classification of Trademarks, Registration of Trademark, Revocation of Trademark, Infringement of Trademark and Passing Off, Trademark Defences, Assignment and Licensing, Domain Names and Cyber Squatting. UNIT V - COPY RIGHTS AND NEIGHBOURING RIGHTS (9 hou rs) Copyrights- Conceptual Foundation, Theories of Protection, Author's rights – Economic and Moral, Neighbouring Rights, International Convention / Treaties on Copyright and Neighbouring Rights. REFERENCES 1. Asif H. Qureshi and Andreas R Ziegler, International Economic Law 3rd

Ed. (Sweet & Maxwell 2011) ISBN: 978-0-414-04615-3 2. Andreas Lowenfeld, International Economic Law 2nd revised (Oxford:

Oxford University Press, 2008), ISBN: 9780199226948 3. Narayanan, P., Copyrights and Industrial Designs, 3rd ed., (2002) 4. Das, J. K., Intellectual Property Rights (2008).

27 FSQM-2013 SRM

Course Code Course Title L T P C

FS2108 ADVANCED INSTRUMENTATION FOR FOOD SAFETY AND QUALITY ASSURANCE

3 0 0 3

Total Contact Hours - 45 PURPOSE This course makes the students to gain knowledge in advanced Instrumentation for quality assurance INSTRUCTIONAL OBJECTIVES

1. To be familiar with different methods of investigation used in the analysis of foods and biochemical assay

2. To gain knowledge about different instruments used in food analysis. 3. To know the principles and applications of different techniques used

in food and Nutrition research. 4. To be familiar with different methods of investigation used in the

analysis of foods and biochemical assay UNIT I - BASIC CHROMATOGRAPHIC TECHNIQUE (9 hours) Basic principles of chromatography. Paper Chromatography. Introduction, general principles, procedure, types of paper chromatography, applications. Thin layer chromatography. Introduction, principle, procedure, general application. Column liquid chromatography. Gas- liquid chromatography- General procedure, qualitative analysis, separation and resolution, quantitative analysis- immuno affinity choromotography- trouble shooting components and interpretation. UNIT II - HPLC ANALYSIS OF FOOD (9 hours) HPLC (High performance liquid chromatography). Introduction, principle of separation, components of an HPLC system. Pump, injector, column (column hardware and column packing materials in brief) detector and different types of detectors, recorder, Application of HPLC- Minimum Response Performance level- operation quotient and performance quotient. UNIT III - GAS CHROMATOGRAPHY (9 hours) Gas chromatography Introduction, sample preparation, principle of separations, components gas supply system, injection port, oven, column and stationary phases, types of columns, detectors different types of detectors, recorder, types of carrier gases used.

28 FSQM-2013 SRM

UNIT IV - SPECTROPHOTOMETRIC TECHNIQUES (9 hours) Spectrophotometry introduction and principles. Ultra violet and visible absorption spectroscopy basis of absorption spectroscopy, deviations from Beer’s law, procedural consideration, calibration curves. Instrumentation and instrument design, application. Fluorimetry introduction, principle and techniques, instrumentation and application. Atomic spectro photometry- Introduction, principles and techniques. UNIT V - MODERN ANALYTICAL INSTRUMENTATION (9 hour s) Radiotracer techniques radioactive counters, solid, gas and liquid scintillation. Measurement of enzyme activity. Radio Immuno Assay Electrophoresis, definition, types of electrophoretic methods, free solution electrophoresis, paper or agar gel electrophoresis, PAGE. Principles and applications of NIR, X ray diffraction analysis in food systems. E sensors, e nose, e tongue – instrumentation, application and working principles. Non- invasive non-destructive methods of analysis- MS- FTIR analysis in food. REFERENCES

1. Nielsen, S.S. Introduction to the chemical analysis of foods. Jones and Bartlett Publishers, Boston , London.2004.

2. Mahindru,S.N. Food additives. Characteristics, detection and estimation. Tata Mc Graw-Hill Publishing Company Limited, New Delhi.2000.

3. Pearson, D. The Chemical Analysis of Foods. Churchill Livingstone, New York. 2002.

4. Sharma, B.K. Instrumental Methods of Chemical Analysis. Goel Publishing House, New Delhi. 2004.

29 FSQM-2013 SRM

Course Code Course Title L T P C FS2109 TOTAL QUALITY

MANAGEMENT OF FOOD INDUSTRIES

3 0 0 3

Total Contact Hours - 45 PURPOSE At the end of this course, students can able to implement customized quality management systems in different food industries and improve the productivity of plant INSTRUCTIONAL OBJECTIVES

1. To build fundamental knowledge on total quality management 2. To realize the significance of TQM especially in food industries and

focus towards more on the same 3. To build capability of preparing Quality management documents to

get certifications 4. To minimize all resource wastages and support growth of company 5. To build eco friendly culture in current generation

UNIT I –INTRODUCTION (9 hours) Introduction to quality management - Definition, Scope, Significance and Objectives of Quality management; Dimensions of quality in foods, Food quality evaluation techniques, Quality control Vs Quality assurance. UNIT II -ADULTERATION AND QUALITY CONTROL IN PROCES S (9 hours) Adulteration – Types of adulterants, Adulterant identification techniques, Quality assurance for raw materials, work in process and finished goods, Safe handling of food product, equipments and machineries; personal hygiene- MPL for adulterants UNIT III - QUALITY MANAGEMENT TOOLS (9 hou rs) Seven old and new Quality management tools, Statistical process control – Mean & range chart, P chart and C chart, Seven deadly wastages, PDCA cycle, Quality circle, Quality audit, Internal audit, Continuous improvement of productivity- proficiency testing for product quality UNIT IV - QUALITY MANAGEMENT CERTIFICATIONS AND REGULATIONS FOR FOOD INDUSTRY (9 hours) Implementation procedure for HACCP (ISO22000), QMS, ISO 9000, BIS, APEDA and Six sigma certifications; AGMARK and Codex Alimentary

30 FSQM-2013 SRM

Commission regulations; Packaging and labeling regulations for food products; Regulations for food products export and imports. UNIT V -ENVIRONMENTAL QUALITY MANAGEMENT SYSTEM (9 hours) Environmental quality management system (ISO14000), Effluent treatment plant location and maintenance, Eco friendly food processing system, green plant, Eco friendly packaging methods, Challenges in quality management and green processing system implementation REFERENCES 1. Poornima charantimath, Total quality management, Dorling kinderlsley,

Publishers South Asia Ltd., 2009. 2. Sohrab, 2001 Integrated ISO 9001 HACCP for food processing

industries, allied publishers ltd, Mumbai 3. Krammer, A. and Twigg, B.A. 2006. Quality control for the food

industry, Volume 2 .Applications. The AVI Publishing Company. Inc., Westport, Connecticut.

4. Ranganna, S. 1994. Hand book of analysis and Quality control for fruits and vegetable products. Tata Mc Graw hill. New Delhi.

Course Code Course Title L T P C

FS2110 FOOD INDUSTRY WASTE AND BY-PRODUCT UTILIZATION

3 0 0 3

Total Contact Hours - 45 PURPOSE To make the students in understanding about the sources and nature of wastes obtained from various food industries and the ways to convert it into valuable products. INSTRUCTIONAL OBJECTIVES Students completing this course should

1. Be able to list the nature of the wastes obtained from different food processing industries.

2. Understand the properties of different food industry wastes. 3. Able to recognize and communicate common processes which allow

the different food processing waste to be converted into valuable products.

4. Be able to list the nature of the wastes obtained from different food processing industries

31 FSQM-2013 SRM

UNIT I - CEREAL AND PULSES MILLNG INDUSTRIES (9 hours) Waste from rice milling industry – rice husk and rice bran- Utilization of rice husk- cement preparation, ceramic materials. Utilization of rice bran-problems in processing of rice bran-stabilization- methods of utilization- rice bran stabilizers-extraction of rice bran-refining-uses of bran, bran oil and defatted bran. Waste utilization from wheat milling and pulse milling industry. UNIT II - FRUIT AND VEGETABLE INDUSTRIES (9 hours) Different sources –composition of different fruit wastes- possible by products from fruit and vegetable waste- utilization of different wastes – extraction of fat, essential oil, starch, pectin, animal feed, natural colours, organic acid, leaf protein UNIT III - TUBER AND PLANTATION CROPS (9 h ours) Waste utilization from sugarcane industries- press mud and bagasse and molasses- coconut processing industries- coir pith, shell – charcoal – waste water treatment from food industries. UNIT IV - MEAT FISH AND POULTRY WASTE UTILIZATION (9 hours) Fish industry by products- methods and production of fish meal, fish protein concentrate-fish and body oils. Poultry waste- recycling. UNIT V - BIO GAS PRODUCTION (9 hours) Raw material- Waste characterization- Anaerobic digestion system- Analytical methods REFERENCES 1. L.R. Verma and V. K Joshi. General concepts and principles. 2000.

Postharvest Technology of Fruits and Vegetables: Handling, Processing, Fermentation and waste management.M.L. Gidwani, Indus Publishing Company, New Delhi.

2. P. N. Chereminoff & A.C Morresi, 1976, "Energy from Solid Wastes" New York, Marcel Dekker, Inc. (Pollution Engineering and Technology. Volume 1), 1976. 513 p.

3. Vasso Oreopoulou, Winfried Russ “Utilization of By-Products and Treatment of Waste in the Food Industry” ISBN: 1441941374, 9781441941343, Springer 2011.

32 FSQM-2013 SRM

4. E. Beagle, "Rice Husk Conversion to Energy" ISBN-13: 978-9251003404, published by Food and Agriculture Organization of the United Nations (1978).

Course Code Course Title L T P C FS2111 FOOD PROCESSING PLANT

SAFETY 3 0 0 3

Total Contact Hours 45 PURPOSE At the end of this course, students can able to understand and implement Food plant safety aspects in different types of food industries INSTRUCTIONAL OBJECTIVES

1. To build fundamental knowledge on food plant safety 2. To realize the physical hazards in various unit operations 3. To understand the safety aspects in transportation of raw material and

finished products. 4. To understand the safety aspects during emergency 5. To understand the fire safety aspects in food industry

UNIT I - CONCEPTS AND TECHNIQUES (9 hours) History of Safety movement – general concepts of management – planning for safety for optimization of productivity -productivity, quality and safety-line and staff functions for safety-budgeting for safety-safety policy.Techniques-Incident Recall Technique (IRT) – disaster control – damage control-jobsafety analysis – safety survey – safety inspection – safety sampling – motivating techniques – evaluation of performance of supervisors on safety-safety posters – safetydisplays – safety pledge – safety lab. UNIT II - SAFETY AUDIT INTRODUCTION (9 hours) Components of safety audit – review of inspection, remarks by government agencies,consultants, experts – perusal of accident and safety records, formats – implementation of audit indication - liaison with departments to ensure co-ordination – check list – identification of unsafe acts of workers and unsafe conditions in the shop floor. UNIT III - SAFE PLANT LAYOUT (9 hours) Selection of plant location – territorial parameters – considerations of land – water –electricity – location for waste treatment and disposal – further expansions – safe location of chemical storages – LPG-LNG-CNG – acetylene ammonia – chlorine-

33 FSQM-2013 SRM

boilers- fire hydrant location – warehouse safety- store room safety- fire service rooms – facilities for safe effluent disposal and treatment tanks UNIT IV - MATERIAL HANDLING EQUIPMENTS (9 h ours) Principles of material handling-ergonomic considerations-methods of manual handling-simple devices-hand contrivances-lifting tackles-lifts-pulleys-pulley blocks-chain blocks-selection and operations-fork lifts, front end loaders-cranes-hoists-mobile cranes-conveyors-elevators-winches-derricks-booms-different ropes-load distribution in slings-automatic load indicators-load radius indicators-inspection and testing procedures-installation and maintenance. Ergonomic considerations in material handling equipments. UNIT V - FIRE SAFETY (9 hours) Chemistry of fire, Classification of fires. Common causes of industrial fires. Determination of fire load. Prevention of fire. Portable extinguishers. Water systems. Carbon-dioxide ystems. Foam extinguisher system. Dry chemical Extinguishing systems. REFERENCES 1. Krishnan N.V. “Safety Management in Industry” Jaico Publishing

House,Bombay, 1997 2. Spivakosky, “Conveyors and related Equipment”, Vol.I & II Peace

Publications,Moscow, 1982 3. Derek, James, “Fire Prevention Hand Book”, Butter Worths and

Company,London, 1986. 4. “Encyclopedia of Occupational Safety and Health”, ILO Publication,

1985 5. Alexandrov, M.P.,”Material Handling equipment” Mir Publishers,

Moscow, 1981. Course Code Course Title L T P C

FS2112 PUBLIC HEALTH 3 0 0 3 Total Contact Hours - 45 PURPOSE This course introduces students to the principles of public health from a global perspective. Emphasis will be placed on the impact of social, economic, political and environmental factors that influence health and access to health care across the globe. INSTRUCTIONAL OBJECTIVES To Familiarize

34 FSQM-2013 SRM

1. Public Health : Science, Politics and Prevention 2. Epidemiology and Role of data in public health 3. Environmental Factors affecting public health 4. Medical care’s and Preventive diseases

UNIT I - INTRODUCTION ABOUT PUBLIC HEALTH (9 hours) Public Health: Science, Politics and Prevention, Public Health Controversial: Economic Impact, Individual Liberty, Moral and religious opposition and Political interference with science. Power and responsibility of government: Federal versus State authority, Law works, Public health organized and Paid, Non government rules in Public Health. UNIT II - ANALYTICAL METHOD OF PUBLIC HEALTH (9 hours) Epidemiology: Epidemiology works, Typical Epidemiological Investigation, Epidemiology and the causes of Chronic disease, Heart disease, Lung Cancer. Epidemiologic principles and methods: Intervention studies, Cohort studies and Case – Control studies. Problem and limits of Epidemiology. Role of data in public health: Vital statistics, Census, NCHS Surveys and other sources of health data, Accuracy and availability of data, Confidentiality of data. UNIT III-ENVIRONMENTAL ISSUES IN PUBLIC HEALTH (9 hours) Role of Government in environmental health, Identification of hazards, Pesticides and Industrial Chemicals, Occupational Exposures, New source of pollution. Air: Criteria air pollution, Indoor air quality, Global effect of air pollution. Water: Clean water Act, Dilemmas in compliance. Solid and Hazard waste: Sanitary landfills, Alternative to landfills. Safe Food and Drugs: Cause of food borne Illness, Government action to prevent, Additives and Contamination, Drug and Cosmetics, Food and drug labelling and advertising. Population: Public health and Population growth, Global Impact of Population growth – Depletion of Resources and Climate changes. UNIT IV - MEDICAL CARE AND PUBLIC HEALTH (9 hours) Conflict between public health and Medical profession, Licensing and regulation, Ethical and legal issues in medical care. Health services research. Public health and the aging population: General approaches to maximizing health in old age, Preventive disease and disability in old age, Medicatijon, Osteoporosis, Impairment of vision and hearing, Alzheimer’s and other Dementias. Medical Costs of the elderly. UNIT V - THE FUTURE OF PUBLIC HEALTH (9 ho urs) Emergency Preparedness, Post – 9/11: Types of disasters and Public health responses, New York’s response to the world trade centre attacks, Principles

35 FSQM-2013 SRM

of emergency planning and preparedness, Bioterrorism preparedness, Small pox. Public health in 20th century: Challenges for the 20th century, Strategic planning for public health, Hope for the Integration of public health and Medical practice, Information Technology, Challenge of Biotechnology. REFERENCES 1. Mary – Jane Schneider and Henry Schneider “ Introduction to Public

Health” , 2nd edition, Jones and Bartlett publishers, Inc, Canada, 2006. 2. Bernard J. Turnock “Essentials of Public health”, Second edition, Jones

and Bartlett learning, LLC, Canada, 2012. 3. Richard Skolnik “Global Health 101”, Second edition, Jones and Bartlett

learning, LLC, an ascent learning company, Canada, 2012.

SUPPORTIVE COURSES Course Code Course Title L T P C

CH2151 Optimization of Chemical Processes (Same as CH2108)

3 0 0 3

Total Contact Hours - 45 PURPOSE This course makes the students knowledgeable in different optimization methods employed, while solving chemical engineering problems. INSTRUCTIONAL OBJECTIVES To Familiarize

1. Engineering application of optimization 2. Basic concepts of optimization 3. Optimization of unconstrained functions 4. Unconstrained multivariable optimization 5. Applications of optimization in chemical processes.

UNIT I (9 hours) Engineering application of Optimization-Design variables, Constraints, Objective function, variable bounds. Statement and formulation of an optimization problem. Examples of chemical engineering optimization problems. General procedure for solving Optimization problems. Obstacles of Optimization. UNIT II (9 hours) Continuity of functions-Unimodal and Multimodal functions. Convex and concave functions, Convex region. Conditions for an extremum of an

36 FSQM-2013 SRM

unconstrained function. Interpretation of the objective function in terms of its quadratic approximation. UNIT III (9 hours) One dimensional search- Methods for optimizing a function of one variable, Scanning and Bracketing, Newton’s method, Quasi-Newton’s method, Secant method of unidimensional search- region elimination methods- polynomial approximation methods. UNIT IV (9 hours) Direct methods- Random search, Grid search, Univariate search, Simplex method, Powell’s method.Indirect methods- First order- Gradient method, Conjugate gradient. Second order- Newton’s method, secant method. UNIT V (9 hours) Heat transfer and Energy conservation , optimizing recovery of waste heat, Optimum shell and tube heat exchanger design. Optimization of heat exchanger networks- Optimal allocation of temperatures in a sequence of heat exchangers. Optimization of evaporator design-Multi stage evaporator. REFERENCES 1. Edger T.F. and Himmelblau D.M, “Optimization of Chemical

Processes”, McGraw Hill Book Co., New York, 1989. 2. Deb K., “Optimization for Engineering design: Algorithms and

Examples”, Prentice hall, New Delhi, 1996. 3. Ray W.H. and Szekely J., “Process Optimization with Application in

Metallurgy and Chemical Engineering”, Wiley, New york, 1973. 4. Rao S.S., “Optimization: Theory and Applications”, 2nd Edn., Wiley

Eastern, New Delhi, 1984. 5. Beveridge G.S. and Schechter R.S., “Optimization: Theory and

Practice”, McGraw Hill, New York, 1969. Course Code Course Title L T P C

CH 2153 WASTE WATER TREATMENT – BIOLOGICAL PROCESSES

3 0 0 3

Total Contact Hours - 45 PURPOSE This course makes the students knowledgeable in various aspects of waste water treatment using biological processes techniques. INSTRUCTIONAL OBJECTIVES To learn about,

37 FSQM-2013 SRM

1. Treatment of wastewater by using micro organism. 2. Activated sludge process and Trickling filters. 3. Anaerobic treatment process and theory of disinfectant

UNIT I - ROLE OF MICROORGANISM IN BIOLOGICAL PROCESSES (9 hours) Role of microorganisms, types of biological processes for wastewater treatment; Microorganisms - composition, classification, identification and environmental factors; bacterial growth and energetics; aerobic oxidation and anaerobic fermentation & oxidation - Introduction, stoichiometry, growth kinetics. UNIT II - SLUDGE PROCESSING (9 hours) Activated sludge process - Introduction, recent process developments; selection and design of physical facilities for activated - sludge processes; suspended growth aerated lagoons - types; flow through lagoons - process design considerations, dual-powered systems; membrane biological reactors - process descriptions, membrane fouling control, process capabilities. UNIT III - REACTORS DESIGN FOR PROCESSING (9 hours) Trickling filters - classification, applications, design considerations; rotating biological contactors - physical facilities, RBC process design; combined aerobic treatment processes; submerged attached growth processes - down flow, up flow, fluidized bed bio reactors. UNIT IV - ANAEROBIC TREATMENT PROCESSES (9 hours) Anaerobic treatment processes - advantages, disadvantages; Design considerations, solids retention time, expected methane production, treatment efficiency, ammonia toxicity, liquids - solids separations; Anaerobic suspended growth processes - complete mix process, contact process, sequential batch reactor, design; Anaerobic sludge blanket processes - UASB, baffled reactor, migrating blanket reactor; Attached growth anaerobic processes - Up flow, Down flow, Expanded bed reactor, Fluidized bed reactor; Covered anaerobic lagoon process, Membrane separation process. UNIT V – DISINFECTION (9 hours) Disinfection theory - Characteristics, methods, mechanisms, factors; Disinfection - Chlorine and its compounds, Ozone, Peracetic acid, UV Radiation; Dechlorination, Design of Chlorination and Dechlorination facilities.

38 FSQM-2013 SRM

REFERENCES 1. Metcalf & Eddy, "Wastewater Engineering Treatment and Reuse", 4th

Edn., Tata McGraw-Hill Publishing Company, New Delhi, 2003. 2. Eckenfelder, W.W.Jr., "Industrial Water Pollution Control", 3rd edn.,

McGraw Hill, Boston, MA, 2000 3. Grady, C. P. L. Jr., G. T. Daigger, and H. C. Lim., "Biological

Wastewater Treatment", 2nd edn., Rev. and Expanded, Marceldekker, New York, 1999

4. Eldridge, E.F, "Industrial Waste Treatment Practice", McGraw-Hill Book Company, Inc., New York, NY, 1942.

Course Code Course Title L T P C

MC2144 ADVANCED STATISTICAL TECHNIQUES

3 0 0 3

Total Contact Hours - 45 PURPOSE The purpose of the course is to impart knowledge on different advanced statistical methods for its applications in Food & Nutrition related disciplines. The emphasis will be more on solving practical problems with basic understanding of the theoretical concepts. INSTRUCTIONAL OBJECTIVES At the end of the course, the students should able to understand,

1. Analysis of data to draw valid inferences. 2. To understand the working of statistical methods and its applications

to several situations. 3. To develop statistical models and to study the several characteristics

of data structures. UNIT I - CORRELATION & REGRESSION (9 hours) Testing the significance of a regression, Testing for different between two population regression coefficient. Multiple regression models (Basic ideas) UNIT II - TWO SAMPLE HYPOTHESIS (9 hours) Testing for difference between two means, Testing for difference between two variances, Two sample Rank Testing – The Mann – Whitney Test, Testing for difference between two Median.

39 FSQM-2013 SRM

UNIT III - MULTI-SAMPLE HYPOTHESIS (9 hour s) A single factor Analysis of Variance, The Kruskal-Wallis single-factor analysis of variance by ranks. Bartlett’s test for homogeneity of variances, Testing for homogeneity of coefficient of variation. UNIT IV - STATISTICAL QUALITY CONTROL I (9 hours) Objectives, Types of limits, Control charts – Construction of Charts for variables Charts)σandR,x( – Construction of control charts for

attributes (p, np) – Control chart for number of defects per unit ( c-chart) UNIT V - STATISTICAL QUALITY CONTROL II (9 hours) Acceptance Sampling - Sampling Inspection Plans Sampling Single Sampling, Double Sampling Plan Multiple Sampling Plan, Sequential Sampling Plan – (Basic ideas relating to construction). REFERENCES 1. Jerold H.Zar: Bio-Statistical Analysis, 4th Edition, 2009. Pearson

Education Inc., Dorling Kindersley (India) Pvt. Ltd., New Delhi. 2. Marcello Pagano and Kimberlee Gaurveau, Principles of Bio-Statistics,

2004, Duxbury, Thomson Asia Pvt. Ltd., Singapore. 3. Kramer, A and B.A. Twigg: Quality Centre for the Food Industry, Vol.1 –

Fundamentals 3rd edn. The AVI Publishing Co. Inc., West post 1970. 4. Rolnald E.Walpole, Raymond H.Myers, Sharon L.Myers and Keying Ye:

Probability & Statistical for Engineers and Scientists, 2007, Pearson Education, Inc., Dorling Kindersley (India) Pvt. Ltd., New Delhi.

40 FSQM-2013 SRM

AMENDMENTS

S.No. Details of Amendment Effective from Approval with date

41 FSQM-2013 SRM