Diploma in Meat, Poultry & Fish Technology

Module	Course Code	Subject Name	Credits	Contact Hours	Marks-100 (External /Internal)
Semester-I
Module 1	DMPF-101	Fundamental to Food Sciences	4/4	60	25/75
Module 2	DMPF-102	Introduction to Meat, Poultry & Fish Technology	4/4	60	25/75
Module 3	DMPF-103	Technology of Meat, Poultry & Fish Processing	4/4	60	25/75
Module 4	DMPF-104	Technology of Meat, Poultry & Fish Products	4/4	60	25/75
Module 5	DMPF-105	Technology of Meat, Poultry and Fish Products Lab	6/10	180	25/75
Module 6	DMPF-106	Quality evaluation of Meat, Poultry & Fish Products	6/10	180	25/75
Module 7	DMPF-107	Seminars and presentations	2/4	60	*100

Module	Course Code	Subject Name		Credits		Contact Hours		Marks-100 (External /Internal)
Semester-II
Module 8	DMPF-108		Industrial Training, project report and presentation		22/32 (12+8+ 2)		360		*100/100/ 100
Module 9	DMPF-109		Food Business   Management & Entrepreneurship		4/4		60		25/75
Module 10	DMPF-110		Basics in Food Analysis		4/4	60			25/75
			Total credits		60/40	1140			1200

*Internal only, **Marks for Industrial training by from Industry supervisor +/ Project report by HVKC supervisor + /presentation by examiner

Minimum Duration:One Year
Course Fee:Rs.20,000/ Semester
Age:No bar
Qualification:12th pass preferably Science

DMPF-101: Fundamental to Food Sciences

Unit-I: Introduction

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

Unit-II: Food Chemistry & Microbiology
Introduction to Food Chemistry, Food Microbiology. Introduction to various food processing and preservation technologies. Freezing- 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 Safety & Traceability
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.

DMPF-102 Introduction to Meat, Poultry & Fish Technology

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; By-Product Utilization Egg structure and composition, packaging, Ante-Mortem Examination of poultry, chemical composition and nutritive value of poultry meat, pre-slaugter handling & transportation of poultry meat, microbial spoilage & packaging of meat, poultry, egg & Fish.

DMPF-103 Technology of Meat, Poultry &Fish Processing

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, basic processing procedure, chilling & freezing storage; meat additives, Packaging: packaging materials, active packaging, modified atmosphere packaging, vacuum packaging

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; by-products utilization

DMPF-104 Technology of Meat, Poultry and Fish Products

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.

DMPF-105 Technology of Meat, Poultry & Fish Products Lab

1. Preparation of Meat Emulsion
2. Preparation of Meat Sausage
3. Preparation Of Meat Pickle
4. Preparation of Fish Steaks
5. Preparation of Fish Fingers
6. Preparation of Prawn Pickle
7. Preparation of Egg Pickle
8. Preparation of Chicken Patties
9. Preparation of Chicken Sausages

DMPF-106 Quality evaluation of Meat, Poultry & Fish Products

1. To carry out candling and grading of shell eggs.
2. Identification of Meat.
3. Determination of moisture content in meat samples.
4. Determination of fat content in meat sample.
5. Determination of protein content.
6. Determination of crude fibre content.
7. Determination of ash Content.
8. Determination of pH of meat samples.
9. Determination of Water Holding Capacity of Meat.

DMPF-107: Seminars and presentations

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

DMPF-108 Industrial Training, project report and presentation

Students need to undergo three months training at any meat industry in order to acquaint them with different handling, processing, preservation techniques and different hazards and risks associated with the processing. The students have to make a report, which shall include; the layout of the industry, different machineries and their uses, limitations in the processing line and suggestions.

After the training, report has to be submitted for completion of course.

DMPF-109: Food Business Management and Entrepreneurship

Unit I: Introduction

Food products market measurement, Market forecasting, segmentation, micro and macro environments; Consumer behaviour, 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, relationship of food and economy; significance and drivers of 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 entrepreneurial process; Entrepreneurs vs. Manager; Forms of Business Ownership: Sole proprietorship, partnership forms 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 food supply; Technology Trends in food supply chain: Traceability and use of technology- Traceability, RIFD, Bar-coding.

DMPF-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.

Al Rehman Frozen Foods Village Chimyawali, Moradabad Road, Sambhal,U.P, Sambhal,
Uttar Pradesh, Postal Code – 244302

India Frozen Foods Village, Begumpur, Chimiyaw Ali, Moradabad Road, Sambhal, Sambhal,
Uttar Pradesh, Postal Code – 244302

Al Falah Frozen Foods
Village Chimyawali,Moradabad Road, Sambhal, U.P, Chimyawali Road, Sambhal,
Uttar Pradesh, Postal Code – 244302

Mr. Faiz Iqbal
M/s Al Falah Frozen Foods Mian Sarai (Qila),
Village Begumpur (Ghair Abad) Chimyawli road
Tehsil Sambhal Distt. Moradabad Tel.: 272208, 272209, 230286 Mob.:
9927122335, 9897163388, 9412237557, 9412241160
Fax : 05923 230266, 230267
E.mail : faiz_iqbal9@yahoo.com ;

Haji Qasim M/s
Al Rehman Frozen Foods
Mohd Painth Itwar Lal Masjid Sarai Tareen 244303,
Sambhal Dist. Moradabad Tel.: 05923 317295 Tel . : 0121 4010399/05923 230434/ Fax: 0121 4024399/05923 230435 Mob.: 9917552786
/9719412865/9720002865
E.mail : documents@shameemandcompany.com shameemqureshi@yahoo.co.in

Mohd. Rizwan/Imran/Irfan M/s India Frozen Foods Moh. Bhura, Sarai Tareen Begumpur Chimyawali
Sambhal (Moradabad) Fax: 05923 272660 Mob.: 9412240845, 46, 47 E.mail : ibmill@rediffmail.com

Mr. Mohd. Yamin
M/s Al-Azlan Frozen Foods,
ViIIage Chimyawali Moradabad Road, Sambhal, Disst Moradabad,
U.P. – 244302
Tel/Fax: 05923-232667 Tel: 9810316986, 9312262413
E mail: alazlan786@yahoo.com

Forrest JC. Principles of Meat Science. Freeman.
B.D. Sharma .Meat & Meat Products Technology. Govindan TK. Fish Processing Technology. Oxford & IBH. Hui YH. Meat Science and Applications. Marcel Dekker.
Kerry J. et al. Meat Processing. Woodhead Publ. CRC Press. Levie A. Meat Hand Book. 4th Ed. AVI Publ.
Mead M. Poultry Meat Processing and Quality. Woodhead Publ. Mead GC. Processing of Poultry. Elsevier.
Stadelman WJ & Cotterill OJ. Egg Science and Technology. 4th Ed. CBS.