Diploma In Food Technology

WINTER SEMESTER

 

MODULE 1 (Credits 4)

DFT-101: Fundamental to Food Sciences

 

Unit-I: Introduction

 

Introduction – Historical development of food science, Introduction to various branches of Food Science and Technology.

 

Unit-II: Food Chemistry & Microbiology

 

Introduction to Food Chemistry & Microbiology. Introduction to various food processing and preservation technologies. Freezing- the principle of freezing, types of freezing, introduction to thawing, changes during thawing and its effect on food.

 

Unit-III: Food Processing & Preservation

 

Drying and Dehydration- Definition, drying as a means of preservation, names of types of driers used in the food industry. Food processing and preservation technologies – Food Irradiation, Thermal Processing Concept of pasteurization, sterilization, commercial sterilization, blanching, and canning.

 

UNIT -IV: Food Traceability and adulteration

 

Traceability and recall in the various industries, Regulatory compliance, Adulteration in food products, rapid methods for adulteration detection.

 

MODULE 2 (credits 4)

DFT-102 Introduction to food technology

 

Unit I: Food Technology

Introduction to food technology, historical development of technologies used in food industries, evaluation of food product processing.

 

Unit II: Product Technology

Cereal and legume technology, dairy technology, bakery technology, fermented product technology, meat technology, fruits and vegetable technology.

 

Unit III: plant layout and design

plant layout and design, Quality control and Quality assurance GMP, food hygiene and sanitation, Food laws (FSSAI) and license for food industries, Food safety (HACCP).

MODULE 3 (credits 4)

DFT-103 Food product processing, Food packaging

 

Unit I: Product Manufacturing

Manufacturing of bakery products, dairy products, meat products, and fruits and vegetable product.

 

Unit II: Machinery required

Machinery used in food processing, unit operations during the processing of products

 

Unit III: Packaging

Conventional packaging methods, packaging material, labelling, machinery used for packaging, biodegradable and non-biodegradable packaging, novel packaging technique.

 

MODULE 4 (credits 4)

DFT-104 Food preservation Food microbiology, Food chemistry

 

Unit I: Introduction to food preservation

Concept, importance of food preservation, Principles of preservation, Preservation techniques, blanching, sterilization.

Preservation by drying– Concept, history, Types of drying and dryers, Treatments prior to drying.

Preservation by use of high temperature– Concept and importance, Various methods used – Pasteurization, Boiling, Canning, Effect of high temperature on food.

Preservation by high & low concentration- High sugar, high salt, high oil content, low water content, water activity.

Preservation by Low Temperature– Concept, History, Types of preservation methods by low temperature, Different equipment used for preservation by low temperature, Treatments prior to freezing.

Novel techniques of food preservation -irradiation, pulse, ohmic,high pressure, cold plasma, ultrasonic, microwave

 

Unit II: Food microbiology

Food as substrate for micro-organisms, General principles underlying spoilage of foods, spoilage of bread, spoilage of pickles.

Microbial growth in food: Microbial food, food poisoning and infections investigation of food borne outbreaks, prevention control.

Fermented food products: Types, production and defect in dosa batter, pickles, cheese, sauerkraut, temphe, meso, kimchi, tofu, fermented milk

Food microbiology and public health– food poisoning, types of food poisonings, important features etc; bacterial agents of food borne illness, food poisoning by Clostridium, Salmonella,

1. coli, bacillus, staphylococcus etc.; non-bacterial agents of food borne illness. Food spoilage and microbes of milk, meats, fish and various plant products, spoilage of canned foods; Indicator microorganisms. Detection of microorganism.

 

Unit – III: Chemistry

Introduction to Food chemistry– definition, scope and importance; Composition and nutritive value of common foods, chemical properties of food constituents viz. water, carbohydrates, lipids, proteins, enzymes, vitamins, minerals, characteristics of food quality.

Food Additives and Food Adulteration: Food additives: definition, types, Applications and safety for food additives, Adulteration of food: Definition, types, common adulterants in food and tests for their detection.

MODULE 5 (credits 6)

DFT-105 Quality evaluation of food products

 

1. Estimation of moisture content
2. Estimation of fat content
3. Estimation of protein content
4. Estimation of ash content and pH
5. Estimation titratable acidity
6. Estimation of ascorbic acid content
7. Estimation of engineering properties of grains
8. Estimation of engineering properties of food product
9. Sensory evaluation of food product
10. Types of packaging material for food products

MODULE 6 (credits 6)

DFT-106 Food technology Lab

 

MODULE 6 (credits 6)

DFT-106 Food technology Lab

1. Preparation of fermented product
2. Preparation of bakery product
3. Preparation of dairy product
4. Preparation of meat product
5. Preparation of fruit product
6. Preparation of

MODULE 7 (Credits 2)

DFT-107: Seminars and presentations

 

Seminars and presentations will be conducted on the topics relevant to the course. The topics can be selected by students or can be the choice of the instructor.

MODULE 8 (Credits 22)

DFT-108: Industrial Training, project report, and presentation

 

Students will have to go for 4-months Industrial Internship for first-hand experience and exposure to technology/production/functioning of an organization and to acquaint them with different handling, processing, and preservation techniques. Different hazards and risks associated with the processing will also be explained. The students have to make a report, which shall include; the layout of the industry, different types of machinery and their uses, limitations in the processing line, and suggestions. The internal assessment will be carried out by the internal faculties.

MODULE 9 (Credits 4)

DFT-109: Food Business Management and Entrepreneurship

 

Unit I: Introduction

 

Food products market measurement, Market forecasting, segmentation, micro, and macro environments; Consumer behavior, Marketing Planning Process, Product policy, and planning: Product-mix; product line; product life cycle, new food product development process. Product brand, packaging, services decisions, Brain Storming, Different pricing strategies: Average pricing and Marginal pricing.

 

 

Unit II: Food logistics & Supply chain management

 

Evolution, the relationship of food and economy; significance and drivers of the supply chain; types of food chains; Actors in Food Supply Chain – Producers, Processors, Retailers & Distributors, Hospitality Sectors, Consumers; Food Logistics – Movement of Food, Packaging in Logistics, Temperature Controlled Supply Chains.

 

Unit III: Entrepreneurship/Business management

 

Definition of entrepreneur, Functions and roles, Entrepreneurial motivation and Barriers, Classification of Entrepreneurship, Theory of Entrepreneurship, Concept of Entrepreneurship, Development of entrepreneurship; stages in the entrepreneurial process; Entrepreneurs vs. Manager; Forms of Business Ownership: Sole proprietorship, partnership firms, and others; Types of Industries, Concept of Start-ups; Technology Business Incubators (TBI) and Science and Technology Entrepreneur Parks; Entrepreneurial support agencies at National, State, District Levels.

 

Unit IV: Risk Management

 

Managing supply chain risks; Managing risks in the food supply; Technology Trends in the food supply chain: Traceability and use of technology- Traceability, RIFD, Bar-coding.

DFVP-110: Basics in Food Analysis

UNIT-I

Introduction to food Analysis; Food composition and Factors affecting food composition. Sampling and Sample preparation; Selection of Sampling procedures; Factors that affect chose of sampling plan Risk in selection of a plan; Sampling procedures, Problems in Sampling, Preparation of samples. Physical & Chemical properties of foods.

UNIT-II

Physical Methods of Food Analysis; Refractometry; Polarimetry specific General Gravity Viscosity. Food Rheology, Freezing point determination, Surface tension. Electro analytical determination; Polarography.

UNIT-III

General Chemical Methods of Food Analysis; Analysis of Moisture and Total solids. Carbohydrate Analysis; Importance of Analysis, Methods of analysis for Mono Saccharides, Oligosaccharides, Polysaccharides; Structural and nonstructural, dietary fiber (brief outline). Fat Analysis; Importance of Fat Analysis, Methods of Analysis (Analytical and instrumental) Fat characterization; its importance and Methods of analysis.

UNIT-IV

Protein Analysis Importance; Methods of Analysis, Protein separation and characterization. Analysis of Vitamins; Importance, Methods of Analysis. Analysis of Ash Importance; Analysis of minerals, importance; Methods of Analysis.

Recommended books:

1. FOODS FACTS    AND    PRINCIPLES     By                     Shakuntala           Manay               &      M. Shadaksharaswamy.
2. Food science by Norman
3. Food processing handbook by James Brennan.
4. Handbook of food preservation by Shafiur Rahman

1. MTR Fruits Company,
   Mandi Samiti Road, Majhola,
   Moradabad, Uttar Pradesh.
2. Ruchi Agro Fruits Processing,
   21, Ind. Area,
   Baddi (H.P.), Baddi, Solan
3. Aromatrix Flora Pvt. Ltd.,
   Plot No. 242, Hpsidc Industrial Area,
   Baddi, Himachal Pradesh

David Cramp, 2012. The Complete Step-by-step Book of Beekeeping: A Practical Guide to Beekeeping, from Setting up a Colony to Hive Management and Harvesting the Honey. Lorenz Books. London.
David Cramp, 2009. A Practical Manual of Beekeeping: How to Keep Bees and Develop Your Full Potential as an Apiarist. Spring Hill, London.
Ted Hooper, 2010. Guide to Bees and Honey: The World’s Best Selling Guide to Beekeeping. Northern Bee Books. Oxford.8
David Cramp, 2012. The Complete Step-by-step Book of Beekeeping: A Practical Guide to Beekeeping, from Setting up a Colony to Hive Management and Harvesting the Honey. Lorenz Books. London.