B.Voc in Food Technology

B.Voc- Food Technology

 

Programme Outcomes-:

Bachelor of Vocation (B.Voc.) in Food Technology is designed to impart theoretical knowledge and practical skills in the field of food science & Technology. The programme is designed in such a way that a student gets equipped with the skillset required for the food industry. This course prepares students for roles suitable in the manufacturing, R&D, regulatory, supply chain operations, marketing etc.

Covering almost every segment of the food industry such as Dairy, Bakery, Fruits & Vegetables, Meat, Poultry, Fisheries along with Nutrition and Dietetics. It also boosts up the essential skills of computer, IT and personality development. The course more emphasizes on building a strong foundation of a student to proliferate and excel in different segments of Food industry.  

 

Duration-:

3 year (6 Semesters)

 

Eligibility-:

12^th passed

COURSE STRUCTURE-:

S.NO	SUBJECT	SUBJECT CODE			SUBJECT NAME	PERIODS			EVALUATION SCHEME					COURSE TOTAL	CREDITS TOTAL
						L	T	P	MID TERM EXAM				EXTERNAL EXAM
									IA	AS+AT	TOTAL
1ST SEMESTER
1	Subject-1	BFT-101			Basic Food Processing	3	1	0	30	10		40	60	100	4
2	Subject-2	BFT-102			Food Microbiology	3	1	0	30	10		40	60	100	4
3	Subject-3	BFT-103			Food Chemistry	3	1	0	30	10		40	60	100	4
4	Subject-4	BFT-104			Food Safety and Hygiene	3	1	0	30	10		40	60	100	4
5	Subject-5	BFT-105			Mathematics, Statistics&Computer Application	3	1	0	30	10		40	60	100	4
Practical
6	Subject-6	BFT-106			LAB-Basic Chemistry	0	0	8	30	10		40	60	100	8
7	Subject-7	BFT-107			LAB-Computer Application and Information Technology (IT)	0	0	8	30	10		40	60	100	8
1st semester Credits						36	0	0						700	36
IInd SEMESTER
1	Subject-1		BFT-201	Food Engineering		3	1	0	30	10		40	60	100	4
2	Subject-2		BFT-202	Food Packaging Technology		3	1	0	30	10		40	60	100	4
3	Subject-3		BFT-203	Food Analysis and Instrumentation		3	1	0	30	10		40	60	100	4
4	Subject-4		BFT-204	Entrepreneurship and Food Plant Layout		3	1	0	30	10		40	60	100	4
5	Subject-5		BFT-205	Dairy Technology		3	1	0	30	10		40	60	100	4
Practical
6	Subject-6		BFT-206	LAB-Food Analysis and Instrumentation		0	0	8	30	10		40	60	100	8
7	Subject-7		BFT-207	LAB-Dairy Technology		0	0	8	30	10		40	60	100	8
2nd semester Credits						36	0	0						700	36
IIIrd SEMESTER
1	Subject-1		BFT-301	Food Preservation		3	1	0	30	10		40	60	100	4
2	Subject-2		BFT-302	Advance Food Processing Technology		3	1	0	30	10		40	60	100	4
3	Subject-3		BFT-303	Food Quality Management		3	1	0	30	10		40	60	100	4
4	Subject-4		BFT-304	Bakery and Confectionery Technology		3	1	0	30	10		40	60	100	4
5	Subject-5		BFT-305	New Product Development Technology		3	1	0	30	10		40	60	100	4
Practical
6	Subject-6		BFT-306	LAB-Bakery and Confectionery Technology		0	0	8	30	10		40	60	100	8
7	Subject-7		BFT-307	LAB-Food Preservation		0	0	8	30	10		40	60	100	8
3rd semester Credits						36	0	0						700	36
IVth SEMESTER
1	Subject-1		BFT-401	Food Biotechnology and Toxicology		3	1	0	30	10		40	60	100	4
2	Subject-2		BFT-402	Food Regulations and Standards		3	1	0	30	10		40	60	100	4
3	Subject-3		BFT-403	Meat, Poultry and Fish Technology		3	1	0	30	10		40	60	100	4
4	Subject-4		BFT-404	Food Rheology		3	1	0	30	10		40	60	100	4
5	Subject-5		BFT-405	Food Nutrition and Dietetics		3	1	0	30	10		40	60	100	4
Practical
6	Subject-6		BFT-406	LAB-Meat, Poultry and Fish Technology		0	0	8	30	10		40	60	100	8
7	Subject-7		BFT-407	LAB-Food Nutrition and Dietetics		0	0	8	30	10		40	60	100	8
4th semester Credits						36	0	0						700	36
Vth SEMESTER
1	Subject-1		BFT-501	Food Plant Operations		3	1	0	30	10		40	60	100	4
2	Subject-2		BFT-502	Food Safety and Quality Assurance		3	1	0	30	10		40	60	100	4
3	Subject-3		BFT-503	Fruits and Vegetable Processing		3	1	0	30	10		40	60	100	4
4	Subject-4		BFT-504	Food Sustainability and Environment		3	1	0	30	10		40	60	100	4
5	Subject-5		BFT-505	Food Marketing and Budgeting		3	1	0	30	10		40	60	100	4
Practical
6	Subject-6		BFT-506	LAB-Fruits and Vegetable Processing		0	0	8	30	10		40	60	100	8
7	Subject-7		BFT-507	LAB-Food Safety and Quality Assurance		0	0	8	30	10		40	60	100	8
5th semester Credits						36	0	0						700	36
VIth SEMESTER
1	Subject-1		BFT-601	Food Sensory Evaluation		3	1	0	30	10		40	60	100	4
2	Subject-2		BFT-602	Food Export-Import		3	1	0	30	10		40	60	100	4
3	Subject-3		BFT-603	Food Supply Chain Management		3	1	0	30	10		40	60	100	4
Practical
4	Subject-6		BFT-604	LAB-Food Sensory Evaluation		0	0	8	30	10		40	60	100	8
5	Subject-7		BFT-605	Industrial Training/ Project		0	0	24	0	0		200	100	300	24
6th semester Credits						44								700	44
TOTAL														4200	224

    

IA- Internal Assessment

AS- Assignment

AT-Attendance

L-Lecture

T-Tutorial

P-Practical

 

Semester	Subject Code	Subject
I	BFT-101	Basic Food Processing
	BFT-102	Food Microbiology
	BFT-103	Food Chemistry
	BFT-104	Food Safety and Hygiene
	BFT-105	Mathematics, Statistics& Computer Application
	BFT-106- LAB	LAB-Basic Chemistry
	BFT-107- LAB	LAB-Computer Application and Information Technology (IT)
II	BFT-201	Food Engineering
	BFT-202	Food Packaging Technology
	BFT-203	Food Analysis and Instrumentation
	BFT-204	Entrepreneurship and Food Plant Layout
	BFT-205	Dairy Technology
	BFT-206- LAB	LAB-Food Analysis and Instrumentation
	BFT-207- LAB	LAB-Dairy Technology
III	BFT-301	Food Preservation
	BFT-302	Advance Food Processing Technology
	BFT-303	Food Quality Management
	BFT-304	Bakery and Confectionery Technology
	BFT-305	New Product Development Technology
	BFT-306- LAB	LAB-Bakery and Confectionery Technology
	BFT-307- LAB	LAB-Food Preservation
IV	BFT-401	Food Biotechnology and Toxicology
	BFT-402	Food Regulations and Standards
	BFT-403	Meat, Poultry and Fish Technology
	BFT-404	Food Rheology
	BFT-405	Food Nutrition and Dietetics
	BFT-406- LAB	LAB-Meat, Poultry and Fish Technology
	BFT-407- LAB	LAB-Food Nutrition and Dietetics
V	BFT-501	Food Plant Operations
	BFT-502	Food Safety and Quality Assurance
	BFT-503	Fruits and Vegetable Processing
	BFT-504	Food Sustainability and Environment
	BFT-505	Food Marketing and Budgeting
	BFT-506- LAB	LAB-Fruits and Vegetable Processing
	BFT-507- LAB	LAB-Food Safety and Quality Assurance
VI	BFT-601	Food Sensory Evaluation
	BFT-602	Food Export-Import
	BFT-603	Food Supply Chain Management
	BFT-604- LAB	LAB-Food Sensory Evaluation
	BFT-605	Industrial Training/ Project

 

 

 

 

 

 

SEMESTER 1-

BFT-101 Basic Food Processing-:

Unit 1- Introduction- Definition and scope of Food Science and Technology, historical development of food processing and preservation, general principles of food preservation

 

Unit-2- Principles of Food Processing – Preservation, Quality Improvement, Food Safety, Energy and Resource Efficiency, Innovation in Food Processing, Applications of Food Processing

 

Unit 3- Unit Operations- Cleaning, Sorting, Size Reduction, Separation, Thermal Processing, Pasteurization- Theory and application, pasteurization of packaged and unpacked foods, pasteurization calculations, Equipment, Filteration, types of filters, different operations involved in process water filteration, RO water, ETP water etc.

Thermal processing: Death kinetics, thermal death curve, decimal reduction time. Z-factor, heat penetration curve, process time calculations, mathematical curve, Mathematical and graphical solutions. Chilling, refrigeration and freezing- theories, characteristics curve.

 

Unit 4- Canning and bottling- General aspects of canning and bottling, processing operations, exhausting and sealing, retorting, ultra-high temperature processes, determination of thermal process time, processing equipment, canning/bottling of various food products.

 

Unit 5- Drying and dehydration- Sun drying of various foods, water activity, and its effect on the keeping quality, sorption isotherms and their use. Characteristics of food substances related to their dehydration behaviour, drying phenomenon, factors affecting rate of drying, methods of drying of various food products, types of driers and their suitability for different foods, intermediate moisture foods.

 

Reference Books-   Food Processing Technology: Principles and Practice by P.J. Fellows, Introduction to Food Engineering by R. Paul Singh and Dennis R. Heldman, Handbook of Food Processing by George D. Saravacos and Athanasios E. Kostaropoulos, Food Processing: Principles and Applications by Stephanie Clark, Stephanie Jung and Buddhi Lamsal, Essentials of Food Science by Vickie A. Vaclavik and Elizabeth W. Christian

 

BFT-102 Food Microbiology-:

Unit 1– Microbial Growth and Control- General characteristics of microorganisms- Classification and identification of yeasts, molds and groups of bacteria important in food industry. Source of contamination- Air, water, soil, sewage, post processing contamination. Intrinsic and extrinsic factors influencing growth of microorganisms in foods.

 

Unit 2- Food Preservation Techniques- Traditonal Methods- Salting and Curing, Fermentation, Smoking, Drying, Thermal methods- Pasteurization, Canning, Blanching, Sterilization, Cold Preservation- Refrigeration, Freezing, Cryopreservation, Chemical Preservation- Preservatives, Acidification, Sugar and Salt preservation, Drying and Dehydration Techniques, Packaging Techniques-Vacuum Packaging, Active and Intelligent Packaging, Modified Atmosphere Packaging (MAP).

 

Unit 3- Foodborne Pathogens- Types of Foodborne pathogens, Common Sources of Foodborne Pathogens, Foodborne Diseases and Symptoms, Factors affecting Pathogen Growth, Detection and Identification of Foodborne Pathogens, Prevention and Control of Foodborne Pathogens, Impact of Foodborne Pathogens on Public Health.

 

Unit 4- Food Spoilage- Causes of Food Spoilage, Types of Microorganisms in Food Spoilage, Spoilage Mechanisms, Spoilage of Different Food Categories, Factors Affecting Food Spoilage, Prevention and Control of Food Spoilage, Role of Food Packaging in Spoilage Prevention, Food Spoilage and Waste, Food Spoilage and Public Health.

 

Reference Books- Fundamental Food Microbiology by Bibek Ray and Arun Bhunia, Food Microbiology by N. Ramanathan, Essentials of Food Microbiology by
Dr. K. Nagaraj, Dr. Isai Mathivanan, Dr. Prasenjit Maity and Dr. S. Suresh, Food Microbiology by M.R. Adams and M.O. Moss, Food Microbiology: An Introduction by Thomas J. Montville, Karl R. Matthews and Kalmia E. Kniel, Microbiology of Foods and Food Processing by James J. Steele

BFT-103 Food Chemistry-:

Unit 1- Introduction to Food Chemistry- Water- properties, bonding, chemistry, Water Activity, pH and their role in food, Energy metabolism.

 

Unit-2- Food Biochemistry- Enzymes in food processing, Biochemical changes during food processing, Food Additives, Chemical Reactions in Food, Functional Properties of Food, Antioxidants and Chemical Preservatives, Analytical Methods in Food Chemistry- Spectroscopy, Chromatography

 

Unit 3- Carbohydrates- Classification, Structure, Properties of Carbohydrates, Role of Carbohydrates in Food Industry, Sugar, Starch, Cellulose, Hemicellulose, Gums, Pectic Substances, Polysaccharides, Browning Reaction in Foods- Enzymatic and Non-Enzymatic Browning in Foods of Animal and Vegetable origin during Storage and Processing.

 

Unit 4– Proteins- Classification, Structure, Properties, Purification and Denaturation of Proteins, Egg Proteins, Meat Proteins, Fish Muscle Proteins, Oil Seed Proteins and Cereal Proteins, Metabolic Antagonists associated with Food Proteins, Dietary Requirements and Deficiency Symptoms.

Enzymes- Nature, Classification, properties of Food Enzymes, Enzymatic activity in different food systems, Food Enzyme Technology, Removal of Toxicants through enzymes, Flavour production by enzymes.

 

Unit 5- Lipids- Classification and Physico-Chemical properties of food lipids, Refining of crude oil, hydrogenation and winterization, Vegetable and Animal Fat, margarine, lard, butter, Flavour changes in fats and Oils, Lipid oxidation, factors affecting lipid oxidation, auto oxidation, biological significance of auto oxidation of lipids.

 

Unit 6- Vitamins and Minerals- Role of vitamins in food industry, effect of various processing treatments, Fortification of foods, Role of minerals in food industry, effect of various processing treatments, Biological changes in food- Plant Pigments and their role in food industry

 

Reference Books- Textbook of Food Chemistry by Dr. Gayatri Vaidya, Advanced Food Chemistry by Dr. Syed Aftab Iqbal and Dr. Neelofar Iqbal, Principles of Food Chemistry by John M. deMan, Introduction to Food Chemistry by Richard Owusu-Apenten , Food Chemistry by Owen R. Fennema, Food Chemistry: A Laboratory Manual by Dennis D. Miller and Ann Finley, Essentials of Food Science by Vickie A. Vaclavik and Elizabeth W. Christian

 

BFT-104 Food Safety and Hygiene-:

Unit 1- Food Safety and Regulations- FSSAI, Fundamentals of Food Safety,ISO, ISO 9000s, Food Safety Management Systems- ISO 22000, Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP), Food Safety Laws and Regulations, Food Labeling Requirements, Food Safety Challenges, International Food Safety Standards, Sustainability and Food Safety, GLP

 

Unit 2- HACCP- Introduction to HACCP, Objectives of HACCP, Seven Principles of HACCP, Types of Hazards in HACCP, HACCP and Regulatory Requirements, Benefits of HACCP, CAPA, Root Cause Analysis (RCA) , BOM, Incident report etc.

 

Unit 3- Personal Hygiene and Sanitation- Importance of Personal Hygiene in Food Industries, Hygiene Practices for Food Handlers, Sanitation Protocols in Food Processing Plants, Regulatory Standards and Guidelines, Training and Awareness for Food Industry Workers, Technology and Innovation in Hygiene Management, Hygiene During Food Transportation, GHP (Good Hygienic Practices), OHSAS, ISO 14001 etc.

 

Unit 4- Food Quality and Control- Introduction to Food Quality and Control, Food Quality Assurance Systems, Sensory Evaluation in Food, Food Standards and Regulations, Food Safety and Quality Control, ISO documentation, Manufacturing documentation, SOP making, APEDA, FoSTAC, CII, FICCI, EIC India, MoFPI etc.

 

Reference Books- Food Safety and Hygiene by Sunetra Roday, Food Safety: Theory and Practice by Paul L. Knechtges, Essentials of Food Safety and Sanitation by David McSwane, Nancy Rue and Richard Linton, Food Safety Management: A Practical Guide for the Food Industry by Yasmine Motarjemi, Principles of Food Sanitation by Norman G. Marriott and Robert B. Gravani, Food Safety in India by Dr. B.S. Rajpal, Food Safety Regulations and Practices in India by Dr. V.K. Joshi

 

 

 

BFT-105 Mathematics, Statistics and Computer Applications-:

Unit 1- Machine Mathematics- Mass Transfer in Food Engineering, Fluid Flow in Food Systems, Batch and Continuous Process Control, Mathematical Algorithms in Quality Inspection , Optimization of Food Packaging Design, Mathematical Models for Shelf life prediction , Thermodynamic Principles in Food Processing

 

Unit 2– Statistics- Measurements- Nature of Measurement, Types of Measurement Scale, Frequency Distribution, Graphical representation of data.

Measures of Central Tendency- Mean, Median, Mode and their uses

 

Unit 3- Measures of Variability- Mean deviation, Quartile Deviation, Standard Deviation and their uses. Correlation- Regression, Spearmen and Pearson’s Technique of Correlation, Linear Regression, Chi Square, Test Of Significance- T- Test, Analysis of Variance (ANOVA)- One Way and Two Way, Applications to Food Quality Assessment, F-Test

 

Unit 4- Computer Applications- Introduction to Computers, Component of Computer, Operating System, Basic Software Applications (Microsoft Word, Google Docs, Microsoft Excel, Google Sheets, Microsoft PowerPoint, Google Slide), Internet Basics, Introduction to Multimedia, Data Storage and File Management

Software Engineering- Software Development life cycle (SDLC), Basic Principles of UI/UX Design, Artificial Intelligence and Machine Learning- Introduction to AI/ML, Applications of AI, Basic understanding of supervised and unsupervised learning, Cloud Computing and Emerging Technologies- Basic of Cloud Computing, Overview of Blockchain, IoT and Edge Computing, Ethical Considerations in Technology

 

Reference Books- Mathematics for Machine Learning by Marc Peter Deisenroth, A. Aldo Faisal and Cheng Soon Ong, Pattern Recognition and Machine Learning by Christopher M. Bishop, Introduction to Probability and Statistics by William Mendenhall, Robert J. Beaver and Barbara M. Beaver, Statistics: An Introduction by Richard De Veaux, Paul Velleman and David Bock, Introduction to Information Technology by R. K. Taxali, Computer Fundamentals by P. K. Sinha, Software Engineering: An Engineering Approach by Ian Sommerville

 

Bottom of Form

BFT-106 (LAB) Basic Chemistry-

• Estimation of Moisture Content in food
• Estimation of Fat
• Estimation of Protein
• Estimation of Ash content
• Estimation of Titrable Acidity
• Estimation of Ascorbic acid content
• Determination of pH and acidity of foods
• Estimation of reducing, non- reducing sugars in cereals, fruits and vegetables
• Determination of Starch content in food
• Qualitative analysis of compounds by chromatography methods- paper chromatography, thin layer chromatography

 

BFT- 107 (LAB)- Computer Application and Information Technology (IT)-

1. Basic Computer Operations-

• Turning on/off a computer
• Understanding the desktop, icons, and taskbar
• Using input/output devices (keyboard, mouse, printer)

2. File and Folder Management-

• Creating, renaming, and organizing files and folders
• Copying, moving, and deleting files
• Using external storage devices (USB, external HDD)
• Basic file compression and extraction

3. Typing Practice-

• Touch typing basics using typing software (e.g., Typing Master)
• Practice typing paragraphs for speed and accuracy
• Keyboard shortcuts for efficiency (e.g., Ctrl+C, Ctrl+V, Alt+Tab)

4. Word Processing-

• Creating and editing documents (Microsoft Word, Google Docs)
• Formatting text, paragraphs, and inserting images
• Using templates for resumes, letters, and reports
• Page layout, margins, and printing options

5. Spreadsheet Practice-

• Basic data entry and formatting (Microsoft Excel, Google Sheets)
• Using formulas and basic functions (SUM, AVERAGE, etc.)
• Creating charts and graphs
• Data sorting and filtering

6. Presentation Skills-

• Creating slides (Microsoft PowerPoint, Google Slides)
• Adding text, images, and animations
• Using slide transitions and custom designs
• Delivering a presentation in the lab

7. Internet Basics-

• Using web browsers (Chrome, Firefox, etc.)
• Effective use of search engines
• Creating and using an email account
• Uploading and downloading files from the internet

 

 

 

SEMESTER II

BFT-201 Food Engineering-:

Unit 1- Heat and Mass Transfer- Conduction, Convection, and Radiation, Thermal Processing- Pasteurization, Sterilization, Canning, Permeability of Food Packaging Materials, Steam injection, Steam infusion, Types of Heat Exchangers, Membrane Processes.

 

Unit 2- Fluid Mechanics – Fluid Flow in Food Processing Equipment, Mixing and Agitation in Food Processing, Fluid Flow in Heat Exchange Systems, Fluid Flow in Food Refrigeration and Freezing, Fluid Mechanics in Food Packaging, Rheology and Fluid Mechanics of Food, Fluid Mechanics in Food Waste Treatment.

 

Unit 3- Applications in Food Processing – Heat Processing and Thermal Treatment, Refrigeration and Freezing, Mixing and Agitation, Food Packaging Technologies, Fluidized Bed and Spray Drying, Membrane Filtration and Separation, Food Engineering in Product Development.

 

Unit 4- Size Reduction Process – Principles, Theories and Laws, Fluid flow, Laminar, Turbulent and Transitional ranges, Mixing Indices, Thermal velocity calculations, Ball Milling, crushing and grinding, mechanical separation (sedimentation, magnetic separation, etc.), agglomeration (pellitization, briquetting), suspension etc, mixers, homogenizers

 

Reference Books- Food Engineering: Principles and Applications by Dr. K. S. S. N. Murthy and Dr. K. S. N. Murthy, Fundamentals of Food Engineering by B. S. Raghavan and S. K. Prasad, Food Engineering and Technology by S. K. Thakur, Introduction to Food Engineering by R. S. Ghosh and S. B. Bhandari, Introduction to Food Engineering by R. Paul Singh and Dennis R. Heldman, Food Processing Technology: Principles and Practice by P.J. Fellows, Food Engineering: A New Perspective by S. S. H. Rizvi

BFT-202 Food Packaging Technology-

Unit 1– Packaging Material- Types of Packaging Materials, Properties of Packaging Material, Advanced Packaging Technologies, Sustainability and Environmental Impact, Food Packaging Safety and Regulations, Innovations in Food Packaging Materials

Unit 2- Packaging Processes – Types of Packaging Processes, Filling Processes in Food Packaging, Sealing Processes in Food Packaging, Labeling and Printing in Food Packaging, Handling of Packaging Material, Sustainable Packaging Processes, Automated Packaging Systems, Testing of Food Packaging

 

Unit 3- Packaging Design- Material Selection, Packaging for Specific Food Categories, Functional Designs, Environmental Impact and Sustainability in Packaging Designs, QR Codes and Digital Labels, Packaging Designs and Food Safety, Innovative Packaging Design, Packaging Regulations and Standards

 

Unit 4- Aseptic Packaging- Aseptic Processing Techniques, Advantages of Aseptic Packaging, Aseptic Packaging Materials, Packaging Machines, Quality Control and Testing in Aseptic Packaging, Environmental Impact of Aseptic Packaging, Economic Aspects of Aseptic Packaging, Challenges and Limitations of Aseptic Packaging

 

Reference Books- Food Packaging Technology: Principles and Applications by Dr. S. K. Jain, Food Packaging by Dr. R. K. Gupta, Principles of Food Packaging by P. J. Fellows, Packaging of Food Products by Dr. S. V. R. Raghavan, Food Packaging Technology by Richard Coles, Mark J. Kirwan, Introduction to Food Packaging by  George A. Burdick, Frank P. O’Neill, Advances in Food Packaging by S. S. H. Rizvi

 

BFT-203 Food Analysis and Instrumentation-

Unit 1– Instrumental Analysis- Fundamentals of Instrumental Analysis in Food, Spectroscopic Techniques- UV Spectroscopy, Atomic Absorption Spectroscopy, Chromatographic Techniques- Gas Chromatography, Liquid Chromatography, High-Performance Liquid Chromatography (HPLC), Thin-Layer Chromatography (TLC), Applications of Instrumental Analysis in Food, Instrumental Analysis in Food Safety

 

Unit 2- Sensory Evaluation- Sensory Attributes, Sensory Evaluation Techniques, Panel Selection and Training, Factors Affecting Sensory Perception, Applications of Sensory Evaluation

 

Unit 3- Quality Control- Introduction, Food Quality Parameters, Food Safety and Hygiene, Quality Control Methods and Techniques, Food Packaging and Preservation,  Standards and Regulations in Food Quality Control

 

 Unit 4- Preparation of Chemical Solutions- Concept of Molar, Molal and Normal Solutions, pH and buffers- Importance and measurement

 

Reference Books– Food Analysis: Principles and Techniques by Dr. S. R. R. R. Raghavan, Handbook of Food Analysis by Dr. B. S. S. Murthy, Instrumental Methods of Food Analysis by Dr. S. M. Ramaswamy, Advanced Food Analysis by Dr. G. N. K. Bhat, Food Analysis: A Practical Approach by Theodoros Varzakas, Konstantinos Labropoulos, Instrumental Methods in Food Analysis by R. K. Gupta

 

BFT-204 Entrepreneurship and Food Plant Layout-

Unit 1- Basics of Entrepreneurship- Introduction, Food Business Ideas, Market Research and Consumer Trends, Legal and Regulatory Considerations, Food Product Development, Branding and Marketing, Sales and Distribution, Resource Management, Product Management

 

Unit 2- Business Planning- Market Analysis, Business Objectives and Goals, Operational Plan, Menu Planning and Pricing Strategy, Financial Strategies, Risk Management, Business Growth and Scalability

 

Unit 3– Project Management- Human Resource Management, Project Planning, Team and Stakeholder Management, Scheduling and Resource Allocation, Budgeting and Cost Management, Supply Chain Management, Monitoring and Evaluation

 

Unit 4– Principles of Plant Design- Site Selection and Location Factors, Layout Design, Process Flow, Food Safety and Hygiene in Plant Design, Materials and Construction, Environmental Considerations, Cost Optimization, Storage and Material Handling, Workers Safety

 

Unit 5- Layout Planning- Introduction, Principles of Layout Design, Factors Influencing Layout Planning, Types of Layouts, Food Plant Zones, Equipment Placement, Hygiene and Sanitation in Layout Planning, Storage and Material Handling Layout, Waste Management Layout

 

Unit 6– Material Flow- Stages of Material Flow, Material Handling Systems, Material Flow Mapping, Food Safety and Material Flow, Warehouse Management, Store Management, Types of Material Flow, Challenges in Material Flow Management

 

Reference Books– Food Entrepreneurship: A Guide to Starting Your Own Food Business by Dr. H. R. Khurana, Food Business: Entrepreneurship and Start-up Guide by V. B. S. R. Iyer, K. K. Pandey, Entrepreneurial Strategies in the Food Industry by  R. A. D. Bhattacharya, Food Plant Design by Louis P. N. C. and M. K. Joshi, Plant Layout and Design for the Food Industry by P. S. R. Krishnan, Food Processing Plant Layout by  S. T. R. Bansal

 

BFT-205 Dairy Technology-

Unit 1- Historical development of food science and technology, Introduction to various branches of Food Science and Technology. Traceability and recall in the dairy industry, Regulatory compliance, Adulteration in dairy products, rapid methods for adulteration detection.

 

Unit 2- Introduction of Dairy Technology– Milk production, global status, White revolution, per capita consumption of milk, National Dairy development board, Operation flood, Import and Export of milk and milk products, factors affecting composition and quality, Quality evaluation and testing of milk. Various Dairy equipment and utilities.

 

Unit 3- Processing and Preservation- Milk, composition and chemistry, shelf life, spoilage. Processing- Reception, Pasteurization, Sterilization, Drying, Cleaning and sanitization of dairy equipment. Probiotic milk, Principle of homogenization, single and double stage homogenizers, application of homogenization in the dairy industry.

Design principles of homogenizers, types of tanks, pumps in the dairy industry, Agitation and mixing, construction of agitators, Pasteurization of milk, batch, flash, and continuous pasteurizer, HTST pasteurizer and design principle.

 

Unit 4- Technology of milk products- Condensed milk, Dried milk, Milk Cream, Ghee, yogurt, dahi, khoa, burfi, kalakand, Gulab Jamun, rosogolla, shrikhand, chana, paneer, Butter- definition, composition, classification, methods of manufacture, theories of churning, and defects in butter.

 

Reference Books- Dairy Science and Technology by Dr. H. K. Gupta, Principles of Dairy Processing by Dr. R. R. V. J. Radhakrishnan, Modern Dairy Technology by Dr. S. S. R. D. Bansal, Dairy Engineering: Principles and Practices by Dr. N. N. Chawla, Dairy Technology: Principles of Milk Properties and Processing by K. R. Udupa, Dairy Chemistry and Technology by M. S. Chandan

 

BFT-206 (LAB) Food Analysis and Instrumentation-

1. Proximate Analysis of Food-

• Moisture Content Determination
• Ash Content Determination
• Protein Estimation
• Fat Analysis
• Fiber Content Analysis

 

2. Chromatographic Techniques-

• Thin Layer Chromatography (TLC)
• Gas Chromatography (GC)

 

3. Rheological and Physical Analysis-

• Texture Profile Analysis (TPA)
• Viscosity Measurement
• Water Activity Measurement
• Color Analysis

 

4. Microbiological Testing-

 

• Microbial Load Analysis
• Mycotoxin Analysis

 

5. Sensory Analysis-

• Panel Testing
• Instrumental Sensory Analysis

6. Adulteration Tests –

• Detection of Adulterants in different food products

 

 

BFT-207 (LAB) Dairy Technology-

   Technology of milk products-

• Pasteurization- operations, working and principle
• Preparation of flavored milk
• Preparation of yogurt
• Preparation of Khoa, Burfi, Kalakand
• Preparation of Ghee
• Preparation of cream and butter
• Preparation of ice cream
• Detection of Adulteration in milk

 

Quality Evaluation of Dairy Products-

• Organoleptic milk testing
• Estimation of fat content in milk
• Estimation of protein content in milk
• Determination of specific gravity of milk
• Determination of pH and titratable acidity of milk
• Sensory evaluation of dairy products
• Clot on boil test
• Alcohol test and Acidity test
• Dye reduction test, Resazurin Test, Hydrogen Peroxide Test, Peroxidase Test
• Detection of preservatives
• Determination of formalin

 

 

SEMESTER III

BFT-301 Food Preservation-

Unit 1– Introduction- Definition and Importance, Objectives, Principles of Food Preservation, Traditional Preservation Methods, Modern Preservation Techniques, Emerging Technologies, Packaging and Preservation of food, Food Spoilage and Preservation

 

Unit 2- Freezing- Definition, Principles of Freezing, Types of Freezing Processes, Freezing Equipment, Storage of Frozen Foods, Thawing of Frozen Foods, Effects of Freezing on Food, Packaging of Frozen Foods                    

 

Unit 3- Drying- Definition, Principles of Drying, Methods of Drying, Types of Dryers, Effects of Drying on Food Quality, Freeze Drying, Packaging and Storage of Dried Foods, Applications of Drying in Food Processing

 

Unit 4- Canning- Definition, Principles of Canning, Process of Canning, Packaging Materials for Canning, Effects of Canning on Food Quality, Processing Operations- Exhausting and Sealing, Retorting, Ultra-high temperature processes. Canning of various food products

 

UNIT 5- Chemical Preservation- Definition, Types of Chemical Preservatives, Natural Chemical Preservatives, Regulations and Safety of Chemical Preservatives, Antioxidants in Food Preservation, Fermentation, Chemical Preservation and Food Quality

 

Reference Books- Food Preservation: Principles and Practice by L. R. Beuchat, Introduction to Food Science and Technology by V. G. R. K. Rao, Food Preservation Techniques by A. S. Acharya, Food Preservation: A Practical Guide for the Food Industry by Richard J. Campbell, Modern Food Preservation by A. P. R. Hazell, Food Storage and Preservation by R. K. Gupta

 

BFT-302 Advance Food Processing Technology-

Unit 1- Introduction- High Pressure Processing, Pulsed Electric Field (PEF) Technology, Ohmic Heating, Cold Plasma Technology in Food Processing, Sustainable Food Processing Technologies

 

Unit 2- Fermentation- Definition, Microorganisms involved in Fermentation, Types of Fermentation, Industrial Fermentation Processes, Health Benefits of Fermented Foods, Traditional fermented foods

 

Unit 3- Food Concentration– Introduction, Evaporation in Food Concentration, Reverse Osmosis (RO) and Ultrafiltration (UF) in Food Concentration, Membrane Filtration Technology, Spray Drying as a Concentration Method, Economic aspects of Food Concentration

 

Unit 4– Extrusion- Theory and Applications, Types of Extrusion Processes, Extrusion cookers and Cold Extrusion, Single and Twin Screw Extruders, Supercritical gas extraction, Extrusion of Functional Foods, Effect of Extrusion on Food Texture

 

Reference Books- Advanced Food Processing Technology by K. R. S. Sambantham, Novel Food Processing Technologies by Z. B. S. K. Ramaswamy, Food Processing: Principles and Applications by M. B. G. K. Prakash, Innovative Food Processing Technologies: Engineering and Applications by R. N. R. Ravindra, Extrusion Cooking Technology for Food Processing by S. D. K. Nitin

 

BFT-303 Food Quality Management-

Unit 1- ISO 22000- Introduction- Overview, History, Key Requirements of ISO 22000, Documentation and Implementation, Risk Management, Certification Process, ISO 22000 and International Trade

 

Unit 2– HACCP- Introduction to HACCP, Seven Principles of HACCP, Types of Hazards in HACCP,  HACCP and Regulatory Requirements, Benefits of HACCP.

 

Unit 3- Quality Assurance- Introduction- Definition and Objectives, System and Standards, Quality Assurance in Packaging, Storage and Distribution, Audits and Inspection, Regulatory Compliance, Food Quality and Sensory Evaluation

 

Unit 4– Food Safety and Quality Standards– Overview, Global Food Safety Standards, ISO 9001, Good Manufacturing Practices (GMP), Food Traceability and Recall System, Local Food Safety Regulations, Consumer Protection and Food Safety

 

Reference Books- Food Quality Assurance: Principles and Practices by P. S. K. Raj, Food Safety Management: A Practical Guide for the Food Industry by Y. S. R. L. R. Rajendran, Food Quality Management: Science and Technology by R. K. S. Tiwari, Food Quality Management: Technological and Managerial Tools for Excellence by S. M. M. S. Kim, Principles of Food Sanitation by Norman G. Marriott, Robert B.

 

BFT-304 Bakery and Confectionery Technology

Unit 1- Historical development of food science and technology, Introduction to various branches of Food Science and Technology. Traceability and Recall in bakery industry, Regulatory compliance, Adulteration in bakery products, rapid methods for adulteration detection, Milling unit operations, cereal grains- rice, wheat, barley, corns, millets etc.

 

Unit 2- Introduction – Bakery Industry Status, growth rate and economic importance in India and world. Production and classification of Wheat, Wheat grain structure, composition of wheat: Proteins, Starch, Fat, Enzymes, Rice Milling process

 

Unit 3- Role and functions- Water, Starch, Protein, Fat in bakery products processing. Role of Milk and Milk products, Malt, yeast, Oxidizing agents and other preservatives, Spoilage of bakery products, Wheat Milling- Aims of milling, Quality aspects of flour, Types of flour, Wheat proteins and their function, gluten, gluten allergies

 

Unit 4- Technology of Bakery and Confectionery Products-Ingredients & Processes for the manufacture of breads, biscuits, rusks, crackers buns and pizza bread. Product Quality Characteristics, Faults and Corrective measures. Equipments used for the development of breads, biscuits, rusks, crackers buns and pizza bread.

Quality characteristics of Confectionery Ingredients, Technology for manufacture of chocolate and special confectionary products, colour, flavour and texture of confectionery products

 

 Reference Books- Bakery Technology and Engineering by H. R. A. Wheatley, S. B. Jones, Bakery and Confectionery: Technology, Ingredients and Processes by S. A. G. Finnegan, Introduction to Baking Science and Technology by P. G. Pomeranz, Confectionery Science and Technology by L. F. Whitaker, Bakery and Confectionery Technology by P. S. D. S. Patil, Principles of Bakery and Confectionery by V. S. R. M. Reddy

 

BFT-305 New Product Development Technology-

Unit 1- Product Development Cycle- Introduction, Idea Generation and Concept Development, Market Research, Packaging Design, Quality Control and Testing, Market Launch and Commercialization, Risk Management in Product Development, Cost Management

 

Unit 2- Consumer Preferences- Factors Influencing Consumer Preferences in Food, Food Trends, Food Perception and Sensory Preferences, Consumer Preferences in Health and Diet, Role of Retailers

 

Unit 3- Product Formulation- Fundamentals of Product Formulation, Nutritional Value, Shelf-Life and Stability in Products, Advanced Technologies in Product Formulation, Texture and Rheology of Product, Cost Management

 

Unit 4- Plant Trials and Maintenance- Introduction- Definition and Objectives, Planning Plant Trials, Quality Control, Sustainability and Innovation, Documentation and Data Analysis, Basic Electrical Engineering, Basic Mechanical Engineering, PLC- Automation, Impellers, Propellers

 

Reference Books- New Product Development: From Concept to Market by C. R. McCutcheon, Food Product Design and Development by J. M. G. Spinks, K. G. Royston, New Product Development in the Food Industry by R. A. Smith, Food Product Development and Processing Technology by S. S. Salunke, Principles of Food Product Development by A. K. Gupta

 

BFT-306 (LAB) Bakery and Confectionery Technology-

Technology of Bakery products-

• Production of bread and multi grain
• Preparation of
• Preparation of pizza
• Preparation of Biscuits and
• To study the various engineering properties of wheat grains and flour and quality evaluation of wheat flour.
• To check the pasting properties of wheat
• To check the water absorption capacity and oil absorption capacity of
• To check swelling and solubility index of the
• To check gluten content of wheat
• Preparation of cakes (Sponge Cake, Rock Cake, Fruit Cake) and

 

 Technology of Confectionery products-

• Preparation of Sugar boiled
• Preparation of icings (fondant, fudge, cream icing).
• Preparation of
• Preparation of
• Preparation of liquorice

 

 

BFT-307 (LAB) Food Preservation –

To preserve food by different Preservation Methods

1. Thermal Methods-

• Pasteurization
• Canning
• Blanching

2. Cold Preservation-

• Freezing
• Refrigeration

3. Drying and Dehydration-

• Sundrying
• Use of Dryers, Oven

 

4. Chemical Preservation-

• Sodium benzoate
• Citric acid

5. Fermentation
6. Pickling
7. Smoking
8. Sugar Preservation/ Salt Preservation

 

 

SEMESTER IV

BFT-401 Food Biotechnology, Toxicology and Fermentation Technology-

Unit 1- Genetic Engineering in Food – Genetic Modification of Crops, Microbial Applications, Food Quality and Shelf-Life, Biotech Crops, Functional Foods, Synthetic Biology, Food Security and Sustainability of food, Microbial Biotechnology- Bioremediation, Biofertilizers, Probiotics, Nutraceuticals, Microbial Biosensors, Bioassays, Microbial Ecology and Diversity, Synthetic Pathways

 

Unit 2- Enzyme Technology- Food and Beverage Industry, Microbial Enzymes, Recombinant Enzyme Technology, Waste Treatment, Food Processing, Enzyme-Based Biosensor, Applications in Food and Beverage Industry, Food Contaminants and Toxins- Types of Food Contaminants, Foodborne Toxins, Sources of Contamination, Detection and Analysis, Health Impacts, OHSAS- Definition, Key Features of OHSAS, Core Elements of OHSAS, Benefits of Implementing OHSAS, Applications of OHSAS.

 

Unit 3- Fermentation- Process, types of fermentation, Alcoholic and Non- alcoholic fermentation, Fermenters

 

Unit 4- Production of different Alcoholic beverages- Wine, Beer, Whiskey, Rum, vodka, Gin, Malt based beverages, Production of different Non-alcoholic beverages- kombucha, kefir etc.

 

Reference Books– Food Biotechnology: Principles and Applications by B. R. Singh, Biotechnology in the Food Industry by P. M. Sharma, Biotechnology of Fermented Foods by S. R. W. Sarma, Food Toxicology: Current Advances and Future Perspectives by P. D. Sharm, Food Safety and Toxicology by K. M. Gupta, Fermentation Technology in the Food Industry by S. P. S. Rao

 

BFT-402 Food Regulations and Standards-

Unit 1– Food Laws- Definition, Historical Development, National Food Laws, Food Safety Standards, Food Labeling Regulations, Food Import and Export Regulations, Food Adulteration Laws, Food Packaging Laws

 

Unit 2- Food Regulations- Introduction, Historical Evolution, International Food Standards- Codex Alimentarius Commission (CAC) , World Trade Organization (WTO), FAO and WHO, Regional and National Regulatory Frameworks, Food Safety and Hygiene Regulations, Food Recall and Traceability Systems, Food Inspection and Audits

 

Unit 3– Food Standards- Introduction, Objectives of food standards, International Food Standards, National Food Standards, Food Safety Standards, Quality Standards

 

Unit 4- FSSAI- Introduction, Objectives, Functions of FSSAI, Licensing and Registration, FSSAI Regulations , Food Testing and Laboratories, FSSAI’s Role in Sustainability

 

Reference Books– Food Laws and Regulations in India by V. K. Garg, Food Safety and Standards Regulations in India by M. S. R. Desai, FSSAI Food Safety Regulations, by S. K. Tripathi, The Codex Alimentarius: The Science of Food Safety and Standards by World Health Organization (WHO) and Food and Agriculture Organization (FAO), International Food Law and Policy by Gabrielle M. McKernan, Food Quality Assurance and Safety by O. P. Sharma

 

BFT-403 Meat, Poultry and Fish Technology-

Unit 1- Historical development of food science and technology. Introduction to various branches of Food Science and Technology. Definition of Adulteration, Classification of Adulterants, Common adulterants in meat, poultry and fish products, Rapid detection methods, Regulatory issues, Traceability and Recall in meat industry

 

Unit 2- Introduction- Status of Meat, Fish and Poultry production, Meat from different sources, Ante-Mortem Examination of meat, Muscle structure and composition, Scientific methods of Stunning and Slaughtering practices- Halal, Jhatka and Kosher, Different meat dressing techniques, Egg structure and composition, packaging, Ante-Mortem Examination of poultry, chemical composition and nutritive value of poultry meat, pre-slaughter handling & transportation of poultry meat, microbial spoilage & packaging of meat, poultry, egg & fish.

 

Unit 3- Meat Processing- Postmortem muscle chemistry: Exsanguination, Loss of Homeostasis, Postmortem pH Decline, Rigor Mortis, Resolution of Rigor, Color, Water holding capacity (WHC) and juiciness, Texture and Tenderness, Odour and taste, Meat tenderization, Chilling & freezing , Storage

Poultry Processing- Post Mortem examination of poultry, Slaughter practices and Dressing of poultry, Chilling & freezing, Tenderization of poultry meat, Curing, Smoking, Egg Processing- Egg handling, Grading, Egg products

Fish Processing- Post Mortem changes- Rigor mortis, Autolytic changes, Bacteriological changes, Rancidity, Physical changes, Fish Handling & Cold storage, Canning, Curing & Smoking, Freezing

 

 Unit 4- Manufacturing of salami, kebabs, sausages, nuggets, patties, sliced, minced, corned, egg pickle, prawn pickle, meat pickle, Fish Products- Fish Paste, Fermented Fish products, Surimi, Prawn Pickle, steaks, patties, fish fillets, Egg products-Whole egg powder and egg yolk products, Packaging, Sensory evaluation of products.

 

Reference Books- Principles of Meat Science by H. R. Cross, Robert L. Kinsman, Fish Processing Technology by George M. Hall, Handbook of Poultry Science and Technology by Isabel Guerrero-Legarreta, Modern Techniques of Meat Processing by S. S. Agrawal, Advances in Meat, Poultry, and Seafood Processing by M. L. Joseph, Preservation and Processing of Meat, Poultry and Fish by H. A. Modi

 

BFT-404 Food Rheology and Unit Operations-

Unit 1- Introduction- Definition and Scope of Food Rheology, Importance of rheology, Types of materials, Rheology of liquids, semi-solid and solid foods, Role of Rheology in Mixing and Extrusion, Effect of External Factors on Food Rheology

 

Unit 2– Rheological Properties of food- Viscosity, Elasticity, Plasticity, Yield Stress, Shear rate, Strain and Modulus, Applications of Rheological Properties in Food, Rheological properties of Traditional Foods
 

Unit 3- Impact on Processing – Role of Rheology in Food Processing, Role of Viscosity in Food Processing, Rheology in Extrusion Processes, Impact on Heat Transfer and Thermal Processing, Role in Drying and Dehydration, Impact on Food Packaging, Impact on Freezing and Thawing, Impact of different unit operations- size reduction techniques, mixing, preservation techniques etc

Unit 4- Impact on Texture- Role of Viscosity on Food Texture, Role of Yield Stress on Texture, Rheology of Aerated Foods, Effect of Rheology on Smooth and Spreadable Textures, Rheology and texture of Plant- Based Foods, Impact on Bakery Products, Rheology and Texture of Frozen Foods

 

Reference Books- Food Rheology and Texture by George V. Barbosa, Max Peleg, Viscoelastic Properties of Foods by AJ. M. Aguilera, David W. Stanley, Advances in Food Rheology and its Applications by Jasim Ahmed, P. Ptaszek, Luciano M. Gutierrez, Unit Operations in Food Processing by R. L. Earle, M. D. Earle, Food Rheology by B. K. Mishra, Food Texture and Rheology: Principles and Practices by A. Chakraborty

 

BFT-405 Food Nutrition and Dietetics-

Unit 1- Introduction To Human Food, Nutrition & Physiology- Structure and working of Cell, Blood, Muscular system, Skeleton system, Circulatory system, Respiratory system, Digestive system, Excretory system, Sense organs, Nervous system, Endocrine glands, Reproductive system, mitosis, meiosis, DNA, RNA, DNA replication, Transcription and Translation, Human Genetics

Yoga and Naturopathy, Meditation, Exercises recommended for different diseases, Effects of different exercises on different parts of body (Jogging, brisk walking, yoga, swimming, cycling, Stress- exercises, light weight lifting and Heavy weight lifting etc.), Depression relievers, CPR.

 

Unit 2- Foods & Functional Foods- Nutraceuticals- Phytoestrogens in plants, isoflavones, flavanols, polyphenols, tannins, saponins, lignans, lycopene, chitin, carotenoids. Manufacturing practice of selected nutraceuticals such as lycopene, iso-flavonoids, glucosamine, phytosterols. Formulation of functional foods containing nutraceuticals – stability, analytical and labelling issues.

Fermentation, Fermented food-dosa batter, pickles, cheese, sauerkraut, tofu, fermented milk, food grains- rice, wheat, millets, pulses, barley etc, Vegetables- leafy and non-leafy vegetables, Milk (Mother’s milk, Cow, Camel, Goat and Buffalo) and milk products, Meat and Meat products, Poultry- chicken, turkey etc., Eggs, Oil & oil seeds, Dietary fibres.

 

Unit 3- Menu Planning and Therapeutics- Principles of Menu Planning, plan and preparing meals for various age groups and physiological conditions at different income levels, Principles involved in planning menu, techniques of writing menu, importance of meal planning, use of weight and measures, selection of major food groups, ICMR, RDA

Therapeutics, Principles of therapeutic diets, types of diseases, Intravenous feeding, Soft, liquid and post-operative feedings, Cardiovascular disease – Hypertension and heart disease, Diabetes, Thyroid, Renal Disease, Cancer, Intolerance, AIDS and Skin diseases, Obesity

 

Unit 4- Diet And Patient Counselling- Understanding the psychology of the patient, Prepare the patients for food acceptability, Create awareness among the communities about the importance of diet and good health, Develop humanistic approach towards patients, Role of a dietician in a hospital and community, team in a hospital and community, team approach to nutritional care, ethical code and responsibility.

Diet counselling skill: Tactics and techniques of counselling- evaluating and understanding the clients attitude, how to identify and express your feelings towards the client, utilizing proper counselling techniques- nonverbal behaviour, verbal behaviour, covert behaviour, Concepts and principles in communication and their application in developing skills in counselling, Communication and Interviewing skills

 

Reference Books- Modern Nutrition in Health and Disease by A. Catherine Ross, Nutrition and Dietetics by Shubhangini A. Joshi, Food Science and Nutrition by B. Srilakshmi, Indian Superfoods by Rujuta Diwekar, Krause’s Food & the Nutrition Care Process by L. Kathleen Mahan and Janice L. Raymond, Clinical Dietetics and Nutrition by F. P. Antia and Philip Abraham, Textbook of Human Nutrition by Mahtab S. Bamji

 

BFT-406 (LAB) Meat, Poultry and Fish Technology-

• Preparation of Meat Emulsion
• Preparation of Meat Sausage
• Preparation Of Meat Pickle
• Preparation of Fish Steaks
• Preparation of Fish Fingers
• Preparation of Prawn Pickle
• Preparation of Egg Pickle
• Preparation of Chicken Patties
• Preparation of Chicken Sausages

 

Quality evaluation of Meat, Poultry & Fish Products-

• To carry out candling and grading of shell eggs
• Determination of moisture content in meat samples
• Determination of fat content in meat samples
• Determination of protein

content

• Determination of crude fibre

content.

• Determination of ash Content
• Determination of pH of meat samples
• Determination of Water Holding Capacity of Meat

 

BFT-407 (LAB) Food Nutrition and Dietetics-

FOOD NUTRITION & PHYSIOLOGY-

• Working principles of: spectrophotometry, chromatography, electrophoresis, titration, colorimeter.
• Estimation of Moisture content in food sample.
• Estimation of Titratable Acidity in food.
• Titratable Estimation of Vitamin C.
• Analysis of protein.
• Analysis of Total Sugars.
• Estimation of Ash content.
• Estimation of Fat Content.
• Demonstration & identifying different body organs in human body.
• Measurement of blood pressure, pulse rate, Measuring temperature.
• Identifying blood groups.
• Yoga
• Effects of different exercises on different parts of body (Jogging, brisk walking, yoga, swimming, cycling, Stress- exercises, light weight lifting and Heavy weight lifting etc.)

 

 

 

NUTRITIONAL DIETS-

• To prepare recipes as per different food preparation methods like boiling, roasting, frying, sauting, baking.
• To prepare recipes as per different value addition processing like fermentation, malting, germination etc.
• To prepare recipes as per different food preservation methods like canning, pickling, drying, roasting, freezing.
• Sensory evaluation of foods.
• Project presentation on market survey on ready to eat/ ready to cook food products
• Identifying food adulteration.

 

SEMESTER V

BFT-501 Food Plant Operations-

Unit 1- Plant Operations- Introduction, Importance, Key roles and responsibilities in plant operations, Food Safety and Hygiene in Plant Operations, Production and Planning, Energy Management in Food Processing Plants, Quality Control and Assurance in Plant Operations, Hazard Analysis and Risk Management, Cleaning and Sanitation Operations

 

Unit 2- Plant Maintenance – Maintenance of Food Specific Machinery, Maintenance of Refrigeration and Cold Storage Systems, Maintenance of Hygienic Systems, Sanitation and Cleaning, Audits and Documentation, Wastewater System Maintenance, Maintenance of lighting, ventilation and drainage systems, Inventory Management

 

Unit 3- Troubleshooting in Food Plant- Raw Material Issues, Equipment Malfunctions, Common issues with pasteurizers, heat exchangers and ovens, Packaging Line Problems, Product Quality Issues, Troubleshooting in Food Safety Systems, Workforce and Training Issues

 

Reference Books– Unit Operations in Food Processing by Prabhat K. Nema, Food Production Operations by Parvinder S. Bali, Food Plant Design and Layout by Mohammed Shafiur Rahman, Operations Management by William J. Stevenson, Maintenance and Reliability Best Practices by Ramesh Gulati, Handbook of Industrial Engineering by Gavriel Salvendy

 

BFT-502 Food Safety and Quality Assurance-

Unit 1- Introduction- Food Safety, Quality Assurance (QA), Importance, HACCP, ISO 22000, GMP, FSSAI, Global Supply Chains, Emerging Hazards, Sustainable Practices, Protecting Consumer Health, Testing and Verification

 

Unit 2- Advanced Food Safety Management Systems- Key Features of Advanced Food Safety Management Systems, Benefits of Advanced FSMS, Challenges in Implementing Advanced FSMS, Hazard Detection and Control, Global Competitiveness, Automation and Digitalization

 

Unit 3- Quality Control- Definition and Objectives, Principles of Quality Control, Methods and Techniques in Quality Control, QC in Packaging, Emerging Technologies in Quality Control- Spectroscopic Methods, Blockchain, Nanotechnology, Eco-Friendly QC practices.

 

Reference Books– Food Quality Assurance: Principles and Practices by Inteaz Ali and Muhammad Akhtar, Principles of Food Sanitation by Norman G. Marriott and Robert B. Gravani, Food Safety and Quality Assurance: Practical Applications by Bill H. McCabe and Jennifer G. McCabe, Food Safety and Quality Assurance: Recent Advances by R. S. Sharma and S. R. Tiwari, Food Quality Assurance and Control by S. K. Joshi

 

BFT-503 Fruits and Vegetable Processing-

Unit 1- Historical development of food science and technology. Introduction to various branches of Food Science and Technology. Safety and Quality of Fresh Fruits and Vegetables, Methods of Analysis for detection of food adulteration in fruit and vegetable products, Food Traceability and Food Authenticity

 

Unit 2- Classification of fruits and vegetables under their characteristics such as pome, drupe, stone and leafy, root, fruity and spicy vegetables, Composition and nutritive value of fruits and vegetables, Introduction to concepts of pre-harvesting, sub-harvesting and post-harvesting of vegetables, Harvesting systems, Commodity treatments, Pre-cooling, Methods of pre-cooling, Maturity and Maturity indices (visual, computational, chemical etc.), Ripening aspects, Ethylene- treatments, exclusion and removal

 

Unit 3– Drying and Dehydration- Definition, drying as a means of preservation, normal drying curve, names of types of driers used in the food industry, Food Irradiation, Food Concentration; Thermal Processing-Concept of pasteurization, sterilization, commercial sterilization, blanching. Canning of fruits and vegetables, factors affecting the process- parameters, packaging of processed/canned products, syrups and brines for canning, spoilage of canned foods. Thermal death time, D value, Z value, F value calculations

 

Unit 4– Value added products from fruits and vegetables- Dehydrated products, Frozen products, Canned products, Processing for pulp, puree and concentrates from different fruits, chutney/ketchups, sauces, puree, Processing for jams, jellies, candies, preserves, glazed and crystallized fruits etc., Packaging and Spoilage of food products

 

Reference Books– Fruits and Vegetables: Harvesting, Handling and Storage by S. S. Haug and R. P. Singh, Technology of Fruit and Vegetable Processing by S. S. Haug, Principles of Fruit and Vegetable Processing by S. N. S. Bhat and S. N. Sharma, Packaging of Fruits and Vegetables: Technology and Applications by R. L. Haug, Nutritional Quality of Fruits and Vegetables by Rajeev B. Yadav and S. K. Bansal, Fruits and Vegetables: Production, Processing and Preservation by S. K. Tiwari

 

BFT 504- Food Sustainability and Environment-

Unit 1- Sustainable food production- Food Security, Organic farming, Livelihoods and Wellbeing, Nutritious food, Adaptive and Resilient food system , Future Perspective- Nutritionally Diverse crops, Urban Agriculture, Food Sovereignty

 

Unit 2- ETP Operations- Definition and Purpose, Stages of ETP Operations,  Anaerobic digestion for biogas production from organic waste, Advanced oxidation processes (AOP), Benefits of ETPs, Importance of ETPs in the Food Industry, Role of ETPs in Water Conservation

 

Unit 3- Environmental Impact- Climate Change and food systems, On farm production, Price and availability, layout and marketing, water and air quality, Water Resources, Air Quality, Food Waste and Environmental Impact

 

Unit 4-Waste management- Reduce, Recycle and Reuse, Minimizing Food Waste , Composting, Types of Waste in Food Industries,  Management and Innovation, Supply Chain Efficiency, Community Awareness, Recycling Packaging Materials, Economic and Environmental Benefits

 

Reference Books– Sustainability in the Food Industry by M. P. P. L. Gunningham and P. F. Tom, The Environmental Impacts of Food Production and Consumption by S. M. Smith and S. J. Fischer, Sustainable Agriculture and Food Security by C. S. V. S. Lakshmi and H. K. B. Pandey, Sustainable Food Production by Lisa A. H. Cooper, Food Security and Sustainability: A Global Perspective by S. R. Gupta and N. Sharma, Food and the Environment: An Introduction by Peter N. Jackson and P. M. Anderson

 

BFT-505 Food Marketing and Budgeting-

Unit 1- Marketing Strategies- Understanding Consumer Behaviour, Branding of products, Packaging as a Marketing Tool, Digital Marketing, Retail and In-Store Promotions, E-Commerce Platforms, Co-Branding and Partnerships

 

Unit 2- Branding and Sales- Distinctive Brand Identity, Communication and Interaction, Brand Positioning, Packaging of products, Digital Branding, Retail Distribution, Partnerships, Promotions and Offers

 

Unit 3- Cost Analysis- Key Components of Cost Analysis, Steps in Conducting Cost Analysis, Variable Costs, Labor Costs, Production Costs, Digital Marketing Costs, Importance of Cost Analysis in Food Marketing

 

Unit 4- Budgeting- Definition, Key Steps in Budgeting for Food Marketing Factors Affecting Budget Allocation, Total Marketing Budget, Allocating Funds, Marketing Channels, Packaging and Branding, Events and Sponsorships

 

Unit 5- Financial Management- Budget Planning, Return on Investment (ROI) in Food Marketing, Pricing Strategies in Food Marketing, Digital Marketing for Food Businesses, Impact of Marketing on Financial Performance, Risk Management in Marketing Investments, Economic variability and their Impact on Food Marketing

 

Reference Books- Food Marketing: Strategies, Challenges and Future Trends by David Hughes, David R. F. Hardwick, Cost Control in the Foodservice Industry by Raymond S. Schmidgall, Food Costing and Budgeting: A Practical Guide for Foodservice Managers by M. L. Harris, Financial Management for the Foodservice Industry by V. P. Bhatia, Sustainable Food Systems: The Global Food Crisis by S. B. Glover and K. C. M. P. Smit

 

BFT-506 (LAB) Fruits and Vegetable Processing-

     Fruit & Vegetables Analysis-

• Determination of TSS of different
• Determination of pH and titratable acidity
• Determination of ascorbic acid by titration
• Determination of Total Sugars in fruits and vegetables /products
• Preparation of puree/paste.
• Preparation of ketchup/ sauces
• Preparation of pickle/mixed pickle
• Preparation of jams/jellies/marmalades

 

       Fruit & Vegetable Products Technology-

• Preparation of banana and potato wafers
• Preparation of dehydrated vegetables
• Preparation and preservation of fruit/vegetable-based beverages
• Preparation of frozen fruits/vegetables
• Designing an ideal plant layout for a fruit/vegetable processing industry
• Identification of CCPs in different fruits and vegetables processing lines.
• Pasteurization of fruit or Vegetable based drinks

 

 

BFT-507 (LAB) Food Safety and Quality Assurance  

1. Microbiological Analysis of Food

• Total Plate Count (TPC)
• Pathogen Detection

 

2. Adulteration Testing

• Milk Adulteration
• Salt Adulteration
• Turmeric Adulteration

 

3. Sensory Evaluation of Food

• Texture Profile Analysis
• Flavor Profile Analysis
• Paired Comparison Test
• Paired Preference Test

 

4. Chemical Analysis of Food

• Moisture Content
• Acidity in Food Products
• Estimation of Fat
• Estimation of Protein
• Estimation of Ash content

 

5. pH and Water Activity Analysis

 

SEMESTER VI

BFT-601 Food Sensory Evaluation

Unit 1- Introduction- Sensory Attributes, Human Senses in Evaluation, Types of Sensory Evaluation, Applications of Sensory Evaluation, Sensory Evaluation Methods, Importance of Sensory Evaluation

 

Unit 2- Advanced Sensory Evaluation Techniques- Rapid Sensory Evaluation Techniques- Check All That Apply (CATA), Flash Profiling, Free Sorting, Temporal Check All That Apply (TCATA), Neuroscience in Sensory Evaluation, Advanced Statistical Tools in Sensory Research, Sensorzy Testing for Novel Food Products, Ethical Considerations in Advanced Sensory Techniques

 

Unit 3- Consumer Acceptance- Hedonic Evaluation, Preference Testing, Affective Testing, Paired Comparison, Steps in Conducting Consumer Acceptance Testing, Factors Influencing Consumer Acceptance, Applications of Consumer Acceptance Testing

 

Reference Books- Sensory Evaluation Techniques by Morten C. Meilgaard, Gail V. Civille and B. Thomas Carr, Principles of Sensory Evaluation of Food by H. L. Meilgaard, Sensory Evaluation in Food Product Development and Consumer Marketing by M. K. Guo and Z. C. Zhang, Sensory Evaluation in Food and Beverages by L. D. N. McFarlane, Consumer Preference and Sensory Evaluation of Food by B. W. K. K. M. Smith

 

BFT-602 Food Export-Import-

Unit 1- Import and Export Regulations- Food Safety Standards, Permitted Additives and Ingredients, Traceability and Documentation, Customs and Tariffs, Packaging Regulations, Sanitary and Phytosanitary (SPS) Measures, International Trade Agreements, Import/Export Permits, Steps for Food Export, Steps for Food Import, Food Adulteration Laws

 

Unit 2- Documentation- Commercial Documents, Regulatory and Safety Documents, Customs and Trade Documents, Quality Assurance and Standards Documents, Financial Documents, Labeling and Packaging Documents, Steps to Prepare Documentation

 

Unit 3– Logistics- Transportation Modes, Cold Chain Management, Warehousing, Customs Clearance, Inventory Management, Traceability Requirements, Functions of food packaging, handling and storage in logistics, Role of Food Safety Standards in Logistics

 

Reference Books- Export-Import Procedures and Documentation by Thomas E. Johnson, The International Trade of Food: Principles and Practices by S. R. G. Sundaram, Food Exports and Imports: Global and Regional Trends by J. L. G. Jackson, International Food Marketing: Strategies for the Global Food Industry by E. G. Barnard and R. L. Johnson, Food Safety and Quality Assurance in Import and Export by R. C. P. Singh

 

BFT-603 Food Supply Chain Management

Unit 1- Supply Chain Planning- Demand Forecasting, Production Planning, Distribution Planning, Steps in Food Supply Chain Planning, Supply Chain Disruptions, Cost Management, Enterprise Resource Planning (ERP) Systems

 

Unit 2- Inventory Management- Definition, Types of Inventory in the Food Industry, Effective Inventory Management-: First-In-First-Out (FIFO), Safety Stock, Batch Tracking, Inventory Audits, Inventory Management Software, Collaboration with Suppliers, Inventory Turnover Ratio

 

Unit 3– Distribution- Transportation, Warehousing, Order Completion, Logistical Costs, Route Optimization, Collaborative Distribution, Key Performance Indicators, Distribution Models in Food Supply Chain, Benefits of Effective Distribution in Food Supply Chain

 

Reference Books- The Handbook of Logistics and Distribution Management by Alan Rushton, Phil Croucher and Peter Baker, Food Supply Chain Management and Logistics: From Farm to Fork by S. M. S. Siddiqui, Technology and Innovation in the Food Supply Chain by L. S. L. N. Nair, Sustainability in the Food Supply Chain: A Practical Guide by N. V. R. Reddy and M. S. L. Naidu, Food Logistics and Distribution by L. E. B. Turner

 

BFT-604 (LAB) Food Sensory Evaluation-

• Triangle Test
• Duo-Trio Test
• Ranking Test
• Hedonic Rating Test
• Descriptive Sensory Analysis
• Sensory Threshold Tests
• Texture Profile Analysis
• Flavor Profile Analysis
• Paired Comparison Test
• Paired Preference Test
• Time-Intensity Test
• Visual Assessment
• Consumer Preference Mapping
• Aroma Evaluation
• Sound Analysis

 

BFT-605 Industrial Training/ Dissertation