Gulbarga University, Kalaburagi
B.Voc. (Food Processing Technology)Annexure-IIGulbarga University, KalaburagiSYLLABUS OFB. VOC. (Food Processing Technology)(Course Approved by UGC F.No.5-1/2018 (NSQF), August 2018)2018-191
B.Voc. (Food Processing Technology)Annexure-IIB.Voc.( Food Processing & Technology)Paper CodeFPT 121FPT 122FPT 123FPT 101ELECTIVE-I(Any One)First Semester2018-19SemestersTitle of PaperFood Science, Food Chemistry and NutritionFundamentals of MicrobiologyFood Processing and engineeringCommunication SkillsFPT 151Applied MathematicsFPT 152Introduction to BiosciencesQP-FIC/Q5003Plant Biscuit Production SpecialistLTPTotal3334000033326666Gen 355342*3034444235130433Skill2013SkillGen Ed.Gen Ed.Gen LFPT 125FPT 126FPT 127FPT 128FPT 102FPT 103FPT 104FPT 130QP-FIC/Q5001Food Processing EquipmentsTechnology of Processed and Preserved FoodsIntroduction to Food Quality ManagementFood Quality and Analysis- IEnvironmental Studies-IFinancial AccountingIntroduction to Computer ApplicationIndustrial Training-I for 15 daysPlant BakerFPT 221FPT 222FPT 223FPT 224FPT 225FPT 201FPT 202FPT 203FPT 204Unit Operations in Food ProcessingBasic Food ChemistryFood Quality and Analysis- IICereals, Pulses and Oilseed TechnologyHuman NutritionCrop Production: Concepts and PracticesFood Business ManagementCommunication Skills and Technical WritingBasic Concepts in Laboratory TechniquesFPT 226FPT 227FPT 228Fruits and Vegetable TechnologyIntroduction to Food PackagingDairy TechnologySkillSkillSkillSkillGen Ed.Gen Ed.Gen Ed.SkillNSQF-5Third Semester2019-20TOTALSkillSkillSkillSkillSkillGen Ed.Gen Ed.Gen Ed.Gen Ed.(Any One)ELECTIVE-IIFourth Semester2020-21TOTALFPT 251Technology of Meat, Fish and PoultryFPT 252Flavour TechnologyFPT 253Fermentation TechnologyBakery and Confectionery ProductsEnvironmental Studies - IIGeneral BiochemistryStatistics and Data AnalysisIndustrial Training-II for 15 daysFPT 229FPT 205FPT 206FPT 207FPT 230TOTALFPT 351Principles of Food EngineeringPost Harvest Management of Fruits and Vegetables /SkillSkillFPT 352Food Beverage Technology /SkillFPT 353Technology of Indigenous milk ProductsSkillFPT 354FPT 322FPT 323FPT 324FPT 301FPT 302FPT 303FPT 304FPT 330New Product Development and Sensory ScienceWaste Management and Effluent TreatmentFood Laws and RegulationsFood Plant Design and LayoutDisaster ManagementFood Storage and Logistic ManagementIntroductory BiotechnologyAgribusiness ManagementSeminarFPT 325FPT 305FPT 306FPT 307FPT 340Quality Assurance and CertificationComputer Applications in Food TechnologyHuman Values and EthicsProject Management and EntrepreneurshipProject Work for 3 monthsELECTIVE-III(Any One)Fifth Semester2020-21FPT 321SkillSkillSkillSkillGen Ed.Gen Ed.Gen Ed.Gen Ed.SkillSixthSemester2021-22TOTALSkillGen Ed.Gen Ed.Gen Ed.SkillTOTALG. TOTAL* Non-credit requirement; Qualification Pack (QP) as recommended by Sector Skill Council SkillSkillGen Ed.
B.Voc. (Food Processing Technology)Annexure-IISEMESTER-ISkill Course FPT 121: Food Science, Food Chemistry and NutritionCredits ( 3-0-3-6)ObjectiveTo acquaint with principles of food science, food Chemistry and nutritionCourse ContentUnit I: Introduction of Food Science.growthIntroduction of Food processing in India – Recent development and futureUnit II: Composition and nutritive value of plant foods: Cereals General outline, composition & Nutritive value,Structure of wheat and Rice. Pulses & Legumes: Composition, Nutritive value, Anti nutritional factors Changesduring cooking, factors affecting cooking time, Germination, Changes during germination. Nuts & Oilseeds:Composition, sources of proteins and oil, processing of oil seeds- Soya bean, coconut, Protein isolates, Texturizedvegetable protein. Fruits & Vegetables: Composition, Classification, Nutritive value, Vegetable Cookery, Changesduring cooking, Ripening, Climacteric, Non Climacteric fruits, Changes during ripening. Beverages –Tea and CoffeeUnit III: Composition and Nutritive Value of Animal Food: Eggs: Structure Composition, Nutritive value, GradingChanges during storage. Fish: Composition, Nutritive value Meat: Structure, Composition, Nutritive value Milk &milk products: Classification & properties of sugar; facts, oil & nuts; Spice & beverages & their roles.Unit IV: Health Foods 1: Difference between cultivated and wild edible fruitsUnit V :Protein - Classification, properties and identification ,Techniques, Is electric points of amino acids, Aminoacids- Classification and structure, properties and identification techniques, Osoelectric points of amino acids.Unit VI: Lipids: Classification, Fatty acids: Saturated, Unsaturated, Polyunsaturated fatty acids, Rancidity,Characteristics, Physical properties melting point, softening point, specific gravity, refractive index, smoke, flashand fire point, turbidity point. Chemical properties – reichert meissel value, polenske value, iodine value, peroxidevalue, saponification value. Effect of frying on fats, Changes in fats and oils-rancidity lipolysis, flavor reversion,Auto-oxidation and its prevention. Technology of edible fats and oils-Refining, Hydrogenation andInteresterification.Unit VII Concept of Nutrition: Definition of terms Nutrition, Under nutrition, Mal Nutrition and balanced diet, Basicfood groups, Digestion and absorption of basic 4.15.16.17.18.19.Microscopic structure of food starches (raw and cooked)Gelatinization properties of food starches.Determination of relative density of milk at different temperatures.Effect of salt, acid, sugar and fat on the stability of egg white foam.Effect of preparation techniques on meat tenderization.Effect of roasting on nuts and oilseeds.Inversion, Melting and caramelization of sugar.Determination of smoking point, absorption of oil and changes in physical parameters of fats and oils.Preparation of brix solution and checking by hand refractometerEstimation of reducing sugar by Fehlings procedureEstimation of salt content in butter.Estimation of protein content by formal titrationQualitative tet for protein- Ninhydrine reaction, Xanthoproteic test, Biuret test.Determination of acidity of water and alkalinity / hardness of water.Determination of Moisture using a) Hot air oven b) Distillation method c) Infrared methodQualitative test for carbohydrates – Molisch’s test, Benedict’s test, Iodine test, Anthrone test,Selivanoff’s test.Colour reactions of carbohydratesEstimation of reducing sugarColour reactions of proteins3
B.Voc. (Food Processing tion of acid value and free fatty acid in oilsDetermination of pH and acidity of different fruit juices.Estimation of ascorbic acidEstimation of protein by Lowry methodDetermination of Ash contentDetermination of Gluten content in wheat flourDetermination of Water absorption power of MaidaEstimation of moisture contentEstimation of reducing and non-reducing sugars using potassium ferrycyanide method.Reference Books:B. Sivasankar, “Food processing and preservation”, Prentice – Hall of India Pvt. Ltd. 2002.Potter, N.N. and Joseph, H. Hotchkiss, “Food Science”, CBS Publishers and distributors, New Delhi, 1996.Fox, B.A. and Cameron, A.G., “Food Science, Nutrition and Health”, 5th ed., Edward Arnold, London.Charley, H., Food Science, John Wiley and Sons Inc, New York, 1982.Birch, G.G., Brennan, J.G. and Parker, K.J., The Sensory Properties of Foods, Applied Science Pub,London, 1977.Robinson, D.S., Food- Biochemistry and Nutritional Vaue, Longman Scientific and Technical, London1987.Foods: Facts and Principles- N. Shakuntalamanay M. Shadakshara Swamy.Food Science- B. Srilakshmi.Food Science, Chemistry & Experimental Foods – M. Swaminathan.Kukude, S. and others. Food Science, Sheth Publications.Mudambi and Sheela Rao: Food Science.Marion Benion & Hughes: Introductory Foods, Macmillan ‘ew YORK.Thangam Philip: Modern Cookery.Srilaxmi: Food Science, New Age International.Usha Raina: Basic Food Preparation.Shakuntala Manay: Foods and Principles, Wiley Eastern.Food and Nutrition M. Swaminathan.***4
B.Voc. (Food Processing Technology)Annexure-IISkill Course FPT 122 : Fundamentals of MicrobiologyCredits: (3-0-3-6)ObjectiveTo impart knowledge of various areas related to MicrobiologyCourse ContentUNIT I: Introduction to Microbiology : History and Development of Microbiology, Definition and Scope offood microbiology, Inter-relationship of microbiology with other sciences.UNIT II: Methods in microbiology: a) Introduction to instruments and equipments needed in Microbial studies.b) Colony formation patterns, Biofilm formation.Staining Techniques (Monochrome, Negative, Differential,Special staining) c) Cultivation – In vitro and in Vivo.Concept of Pure culture, co-culture and Mixed culture.Design of media: Composition, Sterilization. Preservation and maintenance, Methods for microbial cultures.UNIT III : Classification and culture – Bacterial classification based on shape nutrition and composition of cellwall, number of flagella ,Pure culture technique.UNIT IV: Microbial Growth: Growing Microorganisms in laboratory. Factors affecting,Microbial growth.Isolation and purification of MicroorganismsUNIT V: Microbial Food Spoilage: Sources of Microorganisms in foods Some important food spoilage bacteriaChanges caused by micro-organisms during spoilage (breakdown of proteins, carbohydrates, fats and otherconstituents. Spoilage of specific food groups – Milk and dairy products, Meat, poultry and seafoods, Cereal andcereal products, Fruits and vegetables and Canned products Control of Microbial growth in Food Principles andmethods of preservation.UNIT VI: Control of Microbial growth in Food Principles and methods of preservation Physical Methods ofFood preservation- Dehydration, Freezing, Cool Storage, Heat Treatment (esp. thermobacteriology), Irradiation,Chemical preservatives. Biopreservatives esp. Bacteriocins New Non Thermal Methods Introduction to Hurdleconcept and Predictive MicrobiologyPracticals1. Introduction to the Basic Microbiology Laboratory and Equipments.2. Handling of compound microscope3. Cleaning and sterilization of glassware4. Aseptic transfer Techniques5. Cultivation and sub-culturing of microbes preparation and sterilization of nutrient medium6. Morphological study of bacteria and fungi using permanent slides.7. Monochrome staining8. Gram’s staining9. Endospore staining10. Isolation and cahracterization of Microorganism from food sample11. Enumeration of Microorganism from different food samples Direct Microscopic count, Spread platetechnique Pour plate technique.Reference Books1. General Microbiology- Stanier, 5th ed.2.3.Introduction to Microbiology – Ingraham, 2th ed.Brock Biology of Microorganisms – Madigan et al, 9th ed.4.Industrial Microbiology – An introduction, Waiste, M.J.***5
B.Voc. (Food Processing Technology)Annexure-IISkill Course FPT 123: Food Processing and EngineeringCredits: (3-0-3-6)ObjectiveTo impart knowledge of various areas related to Food Processing and EngineeringUnit I: Introduction and Processing methods: Basic Principles of food processing, Dimensions and units,dimensional Consistency, Conversation of mass and energy.Heating, Blanching, definition, methods of determination, Direct and Indirect methods. EquilibriumUnit II: Drying . moisture content, properties of air, water, vapour mixer. Drying, mechanisms, constant rateperiod and falling rate period, methods and equipment used, factors affecting rate of drying.Unit III: Food Conservation Operation Size reduction, Fibrous Foods, dry fods and liquid foods, Theory andequipment, membrane separation filtration, equipment and application.Unit IV: Food Preservation by Cooling Refrigeration, Freezing, freezing time, methods of freezing, freezingequipment, freeze drying, freeze concentration, thawing, effect of low temperature on food.Unit V: Vessels & Agitators Brief design and drawing of various types of agitators used in Food processequipment.Unit VI: Heat Exchangers & Evaporators Brief design and drawing of various types of heat exchangers &Evaporators employed in Food process operation.Unit VII: Dryers: Brief design and drawing of dryers used in Food process operation.Unit VIII: Crystallizers: Brief design and drawing of crystallizers used in Food process.Practical1.Determination of physical properties of foods.2.Determination of mechanical properties of foods.3.4.Determination of texture properties of foods.Experiments on centrifugal separation (cream separator)5.Experiments on oil extraction by soxhlet apparatus.6.Experiments of microwave heating of food materials.7.8.Experiments on hygroscopic properties of food materialsExperiments on biochemical properties of foods9.Experiments on determination of drying rate of given food material.10. Experiments of microwave cooking11. Experiments on freezing of foods12. Experiments on determination of firmness of foods13. Experiments on determination of physical properties of foodsReferences:1. Introduction to food engineering R. Paul Singh. 2000. Academic Press. B.2.Fundamentals of Food & Nutrition S.R. Mudambi, M.V. Rajagopal.3.4.A text book of foods, Nutrition and Dietetics M. Raheena Begum.Handbook of Food and Nutrition M. Swaminathan.5.Food Chemistry O.R. Fennema.6.Food Chemistry L.H. Meyer.7.8.Foods Facts and Principles N. Shakuntalamanay & M. Shadaksharaswamy.Food Science Norman N. Potter.9.Hand book of Analysis and Quality Control of Fruits & Vegetable Products S. Ranganna.10 Fats in Food Technology K.K. Rajah.6
B.Voc. (Food Processing Technology)Annexure-IIGeneral Education FPT : 101Communication SkillsCredits( 4-0-2-6)Unit-I10 HrsSpeech Sound: Phonemic symbols – Vowels – Consonants – Diphthongs – Syllables – Word Stress – Stress inpolysyllabic words – stress in words used as different parts of speech – sentence stress – Weak forms and strongforms – Intonation – Awareness of different accents: American, British and Indian – Influence of mother tongue.Reference:Communication Skills in English; V Sasi Kumar; 2011; 2nd Ed.; MG University.Unit-II10 HrsNon-Verbal Communication: Introduction: Body Language: Personal Appearance – Posture – Gestures andHand Movements – Eye Contact – Facial Expressions – Paralinguistic Features – Rate – Pauses – Volume –Pitch/Intonation/Cadence/Voice Modulation – Pronunciation and Articulation.Reference:Communication Skills; Sanjaya Kumar; 2011; 1st Ed.; Oxford.Unit-III20 HrsParagraph Writing: Introduction : Structure of Paragraph – Topic Sentence Construction of a Paragraph –Narrative Description – Comparison and Contrast – Sustained Analogy – Cause and Effect – Quotation andParaphrasing – Enumeration – Definition – Testimony – facts, Figures, Instance – Features of Paragraph – Unity– Coherence – Expansion and Emphasis – Descriptive Writing Techniques – Argumentative Paragraph –Analytical Paragraph.Reference: Communication Skills; Sanjaya Kumar and Pushpa Latha; 2011; 1st Ed.; Oxford.Unit-IV20 HrsEssential Grammar: Tenses and their correct use, Passive voice, Vocabulary.Reference:Neffield’s English Grammar and composition revised by N. K. Aggrawala F.T. Wood.7
B.Voc. (Food Processing Technology)Annexure-II***General Education Course: FPT 151 Applied MathematicsCredits: (3-3-0-6)ObjectiveTo investigative skills and an analytical and critical approach to decision making and problem solving.Course Content:UNIT I20 lecturesAlgebra - Theory of quadratic equations, Binomial theorem (positive index only), theory of matrices, sum,difference and multiplication of matrices, transpose, adjoint and inverse of matrices, solutions to linearequations.UNIT II20 lecturesTrigonometry and coordinate Geometry - Plane trigonometry, complex numbers and De Moivre’s theorem,Plane coordinate geometry, Equations of standard curves and their identification.UNIT III15 lecturesCalculus- Functions, limit and continuity, Differentiation, tangents and normal, maxima and minima.UNIT IV15 lecturesStandards methods of integration, Definite integrals and its simple applications.UNIT V20 lecturesVectors - Vectors in a plane, sum and difference of vectors, scalar and cross products.Differential Equations - ODE of first order and first degree and their simple applications.Reference Books:Calculus with Maple Labs, B. Rai and W. Krawcewicz, Narosa Publications.Ordinary Differential Equations An Introduction, B. Raiand D. P. Choudhury, Narosa Publications.Higher Algebra, Hall and Knight, Arihant Publication***General Education Course FPT 152: Introduction to BiosciencesCredits: (3-3-0-6)Objective:Fundamentals of Bioscience is based on the structural organization of the human body and the generalfunctions of the body systems, emphasizing the relationship between structure and function.Course Content:UNIT I10 lecturesLevel of organization in life (water to protein).UNIT II10 lecturesCytology - cell composition, structure and function.UNIT III25 lecturesAnimal systems and plant physiology with introductory food biochemistry.Plant and animal taxonomy - With reference to edible groups and their identification.Domestication, improvement and disease control of animal and plants species.UNIT IV25 lecturesEconomic biology - Cereals, pulses, fruits, Vegetables, Beverages, Meat, Dairy, Piggery, aquaculture, and otheredible animal and plant product.Introduction of Ecology and environment of edible species of plant and animals.UNIT V20 lecturesBrief introduction of genetics and evolution of Taxa with human interaction.Plant and animal breeding, genetic engineering and GM Food (a brief introduction).Reference Books:Biosciences by Taylor, Cambridge University Press.Biology by Storer, Viva publishing.8
B.Voc. (Food Processing Technology)Annexure-II***SEMESTER-IISkill Course- FPT 125: Food Processing Equipments –Credits (3-0-1-4)ObjectivePlan and carry out a course of action demonstrating the ability to manage time, money, energy/effort,energy/fuel, ingredients and equipment, according to a given situationCourse ContentUNIT I5 lecturesPrinciple considerations of agricultural and food Processing Equipments.UNIT II15 lecturesFood processing equipments: Types and Principle of dryers. Types of heat exchanger, Principle of heatExchangers and Evaporators, pasteurizer, Blancher, Retorts and boilers. Low Temperature processingequipment: Refrigeration system and freezer.UNIT III5 lecturesMaterial handling equipments like belt conveyor, screw conveyor, bucket elevator and pneumaticconveyors.UNIT IVMechanical separation: filtration, sieving, centrifugation sedimentation;UNIT VEquipments for size reduction, Mixing, and Extrusion etc.10 lectures10 lecturesPractical:1. Study of dryers, and its efficiency ;2. To study elevating and conveying equipment’s,3. Sieve analysis and determination of its efficiency.4. To study extrusion technology and pasta making.5. Mixing index determination for solid mixing6. Visit to food processing plants.Reference Books7. S. K. Sharma, S.J. Mulvaney, and S.S.H. Rizvi, Food Process Engineering: Theory andLaboratory Experiments, Wiley and Sons, 20008. H. Pandey, H.K. Sharma, R.C. Chouhan, B.C. Sarkar and M.C. Bera, Experiments in FoodProcess Engineering, CBS Publishers and Distributors, 20049. M.A. Rao, S.S. H. Rizvi and A.K. Dutta, Engineering properties of Foods, 3rd ed., Marcel Dekker,2005.***9
B.Voc. (Food Processing Technology)Annexure-IISkill Course- FPT 126 : Technology of Processed and Preserved FoodsCredits ( 2-0-2-4)ObjectiveTo develop proficiency skill in producing different processed fruits &vegetables food products, operating&maintenance the modern equipment’s& machineries, Make different processed food products with qualityassurance, and Process of Packaging, Storing & marketing.Course ContentUNIT I5 lecturesAn overview of types of processed fruit and vegetable Products: juice, squashes, RTS, sauce, ketchup, jam,jelly, marmalade etc.UNIT II5 lecturesPickles and chutneys: Preparation of various types of pickles- theory and practice; preparation of sauces andchutneys.UNIT III5 lecturesPectin: Raw materials; processes and uses of pectin.Vinegar: Types, General methods of preparation.UNIT IV5 lecturesCereal products: Wheat, Rice, Legumes and Oil seeds: Composition, general processing and their products etc.UNIT V10 lecturesDefinition of milk, colostrums, factors affecting composition of milk. Constituents of milk. Transportation,reception, grading and general processing of milk. An overview of types of market milk and milk productsMeat - post-mortem changes in meat- rigor mortis, tenderization of meat, ageing of meat.Practical1.2.3.4.5.6.7.8.Dehydration of fruits & VegetablesPreparation of Jelly, Marmalades, Sauce and SquashPectin estimationMilling of rice with emphasis on quality and recovery.Gluten content estimationTo conduct the platform tests of milk sampling of dairy products.Determination of moisture and protein of milk.Study of processed food samples available in market pasteurized milk, ketchup, squash, jelly, biscuit,soybean oil.Reference Books10. Food Science by N.N. Potter, CBS publishing.11. Food Science by Srilakshmi, New Age International Publishing Ltd.12. Food Science by Manay, New Age International Publishing Ltd.***10
B.Voc. (Food Processing Technology)Annexure-IISkill Course-FPT 127: Introduction to Food Quality ManagementCredits (2-0-1-3)ObjectiveTo learn about quality management in food production chain and understand the significance of safeprocessing of foods.Course ContentUNIT I5 lecturesQuality Management System- ISO 9000UNIT II5 lecturesManagement Principles, Process Model, ISO 9000 Family, principles and requirements of ISO 9001UNIT III5 lecturesFood Safety Management System- Key role, Principles of FSMS, ISO-22000.UNIT IV5 lecturesHACCP- Prerequisites; GMP/GHP, Cleaning and Sanitation, Pest Control, Recall Procedures.UNIT V10 lecturesPrinciples and steps of HACCP Plan, Hazard Identification, Risk assessment Risk communication withcommunication agencies and Hazard analysis, CCP Decision Tree, HACCP .16.17.18.19.To conduct Hazard Analysis & Risk Assessment of identified hazardsDetermination of CCP through CCP Decision TreeFormation of CCP Monitoring ChecklistIdentification of PRP’s (GHP & GMP) of food plantPreparation of detail flow diagram of manufacturing process & identification of potential hazards of foodat each step/processPreparation of sample pages of Quality ManualPreparation of sample pages of Management System Procedure (MSP)Preparation of sample pages of Standard Operating Procedure (SOP)Preparation of sample pages of Formats for Quality Management SystemPreparation of on-site audit planPreparation of an Audit CheckList /Observation SheetTo conduct Document Review (Adequacy Audit) before AuditTo conduct opening meeting of auditTo conduct Closing MeetingPreparation of Audit Plan Schedule before an Internal AuditTo conduct an Audit Meeting before conducting Internal/External AuditPreparation of Corrective /Preventive Action Recommendation for the organization after Audit (ReportWriting)Preparation of report by auditee after correction of non-conformitiesTo conduct audit Follow-upReference Books1.2.Early R.1995.Guide to Quality Management Systems for Food Industries. Blackie Academic.Krammer A & Twigg BA.1973. Quality Control in Food Industry. Vol. I, II. AVI Publ.***11
B.Voc. (Food Processing Technology)Annexure-IISkill Course FPT 128: Food Quality and Analysis ICredits (3-0-2-5)Objective:To learn about physical and chemical contaminants in foods.Course ContentUNIT I5 lecturesIntroduction to food quality: Definition, quality concepts, quality attributes (safety, sensory, shelf life,convenience, extrinsic attributes), factors affecting food behaviour. Sampling techniques of food and waterUNIT II15 lecturesMethods for food analysis: Estimation of carbohydrates, protein, fat, vitamins and minerals Contamination in Food- :Physical, chemical (heavy metals, pesticide residues, antibiotics, veterinary drug residues, dioxins, environmentalpollutants, radionucleocides, solvent residues, chemicals)UNIT III5 lecturesNatural toxins. Contaminants formed during processing – nitrosamines, acrylamide etc. natural foodcontaminants and contaminants form packaging materials.UNIT IV15 lecturesFood Additives: Introduction, need of food additives in food processing and preservation. Characteristics andclassification of food additives. Safety and quality evaluation of additives and contaminants, Acute and chronicstudies, NOEL, ADI, LD50. Colour: Introduction, importance, classification- artificial and natural. Use of planttissue culture, polymeric colors etc for color. Sweeteners- Introduction, importance, classification- natural andartificial, chemistry, technology and toxicology, consideration for choosing sweetening agents. Antimicrobial agents.-Nitrites, sulphides, sulphur-di-oxide, sodium chloride, hydrogen peroxide. Antioxidants - Introduction, mechanismof action, natural and synthetic anti-oxidants, technological aspect of antioxidants.UNITV5 lecturesFood Adulteration: Definition, types of adulterants and their detection.PracticalPreparation of standard solutions for the chemical analysis i.e. HCl, H 2SO4, KMnO4, SodiumThiosulphate and Iodine.Determination of proximate composition of food- moisture, protein, crude fat, crude fiber, ash, totalcarbohydrates and Calorific Value by standard AOAC proceduresDetermination of minerals in food products: Calcium by Titration, Phosphorus by Spectrophotometer,Iron by Spectrophotometer,Determination of pH and total acidity of various food samples.Determination of total sugars, reducing and non-reducing sugars in various food samples.Detection of adulterants in various food( turmeric, red chilli, coffee, honey, flour)etc.Reference Books:Hand Book of Food Analysis by Nollet & Toldra, CRC publishing ltd.Hand Book of Analysis & Quality Control for Fruit & Vegetable Products by Rangana, Tata Mcgraw hillpublishing.Introduction to the chemical analysis of foods by Nielson, CBS publishing.***12
B.Voc. (Food Processing Technology)Annexure-IIGeneral Education Course FPT 102 : Environmental Studies ICredits: (3-0-4-5)ObjectiveTo acquaint the students with the natural resources and the ecosystem, and ecology.Course ContentUNIT I5 lecturesThe Multidisciplinary Nature of Environmental Studies: Definition, Scope and Importance. Natural Resources:Renewable and Non-Renewable Resources, Natural Resources and Associated Problems, Renewable ResourcesUNIT II15 lecturesEcosystems: Concept of an Ecosystem, Structure and Functions of an Ecosystem, Energy Flow in theEcosystem: The Water Cycle, The Carbon Cycle, The Oxygen Cycle, The Nitrogen Cycle, The Phosphorus Cycle,The Sulphur Cycle, The Energy Flow, Integration of Cycles in Nature, Food Chains, Food Webs and EcologicalPyramids, Introduction, Types, Characteristic Features, Structure and Functions.UNIT III3 lecturesBiodiversity: Biodiversity at Global, National and Local Levels, India as a Mega-Diversity Nation, Conservationof Biodiversity: In Situ and Ex Situ.UNIT IV15 lecturesPollution: Definition, Air Pollution, Water Pollution, Soil Pollution, Marine Pollution, Noise Pollution, ThermalPollution, Nuclear Hazards, Solid Waste Management: Causes, Effects and Control Measures of Urban andIndustrial Waste, Pollution Case Studies, Social Issues and the Environment From Unsustainable to SustainableDevelopment, Urban Problems Related to Energy, Water Conservation, Rainwater Harvesting, WatershedManagement, Consumerism and Waster Products Climate Change, Global Warming, Acid Rain, Ozone LayerDepletion, Nuclear Accidents an Holocaust.UNIT V7 lecturesThe Environmental (Protection) Act- The Air (Prevention and Control of Pollution) Act, The Water (Preventionand Control of Pollution) Act Value Education: Environmental Values, Valuing Nature, Valuing Cultures, SocialJustice, Human Heritage, Equitable Use of Resources, Common Property Resources, Ecological Degradation.Practical:1.2.3.4.Visit to a local area to document environmental assets, river/forest/grasslandsVisit to gangatic plain to document environmental diversification in river and grass land.Documenting the environmental assets and comparing with local gazettesvisit to a local polluted siteEnlisting the types of pollutants/wastes visible in allahabad, sangam area before kumbh.Enlisting and comparing the types of pollutants/wastes visible in allahabad, sangam area after kumbh.Observing the anthropogenic change at gangatic river coast near sangam area during kumbh.Study of common plants, insects, birdsDocumenting the special resource features of individual ecosystems. (river/ forest)Study of simple ecosystemsobserving the water cycle- observing how rain recharges ground water like wells and rivers.Observing the energy cycle – by looking different types of insects and birds in the trees.Observing food chains and interpret the food web.Observing water from a pond under the microscope for measuring flora, fauna and turbidity. Thereare a large number of algae and zooplankton that form the basic food chains of the aquatic ecosystemReference BooksKumarasamy, K., A.Alagappa Moses And M. Vasanthy, 2004. Environmental Studies, BharathidsanUniversity Pub, 1, TrichyRajamannar, 2004, Environemntal Studies, Evr College Pub, TrichyKalavathy,S. (Ed.) 2004, Environmental Studies, Bishop Heber College Pub., Trichy13
B.Voc. (Food Processing Technology)Annexure-IIGeneral Education Course: FPT 103 Financial AccountingCredits: (3-0-0-3)ObjectiveTo acquaint the students with the accounting and balance sheet preparation to develop
B.Voc. (Food Processing Technology) Annexure-II B.Voc.( Food Processing & Technology) Semesters Paper Code Title of Paper Skill/ General Education L Courses Credits T P Total 2018-19 FP er FPT 121 Food Sci
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