MODEL III-

(B.Sc. Food Science & Quality Control) under Choice

Based Credit System

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 CONTENTS

Sl.NO: TOPIC PAGE NO

1. Board of Studies 3-4
2. Acknowledgement 5
3. Introduction 8
4. Syllabus – Core and Complementary 10-81

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 Prepared by BOS and Faculty of
B Sc Food Science & Quality Control

Smt. Anju Cherian,( Chairman)

B.Sc.Food Science and Quality Control,
B Sc Food Technology & Quality Assurance
HOD, Dept of Food Science & Quality Control
BCM College
Kottayam
Ph No: 9895057029
Email Id: foodscience1@rediffmail.com

Members

1. Smt. Mini Michael, (Asst. Professor),

Dept. of Food Science and Quality Control
St. George’s College, Aruvithara
Ph No: 9447147446

Email Id: cfra2014@gmail.com

2. Sri. Geo George Thomas, Asst. Professor,

Dept. of Food Science and Quality Control
St. George’s College, Aruvithara
Ph No: 9946027672

Email Id: cfra2014@gmail.com

3. Smt. Renjini M.R, (Asst Professor)

Dept. of Food Science,
NSS College, Changanachery
Ph No: 9895201505
Email Id: kavithabala@gmail.com

4. Smt. Sangeetha R, (Asst Professor),

Dept. of Food Science,
NSS College, Changanachery
Ph No: 9747712869
Email Id: rsangeetha3210@gmail.com

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5. Smt. Rittu Susan Babu,( Asst.Professor)
Dept. of Food Science and Quality Control
B.C.M College, Kottayam
Ph No: 9656343503
Email Id: foodscience1@rediffmail.com

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 ACKNOWLEDGEMENT

The course in Model III –B.Sc. Food Science and Quality Control has been designed keeping in
mind the latest technological advances in the food processing industries and the need for complete
professionals adept in all areas of the vast science of food. The course aims at training students not
just academically but also in the areas that develop communication skills, soft skills and overall
ability. The course is also designed to give a further thrust on developing in students a desirable
attitude for self employment.

I express profound gratitude to the honorable Vice Chancellor, Pro Vice-Chancellor, Registrar,
members of the syndicate and academic council for their cooperation and guidance for the
completion of the syllabus.

I express my heartfelt thanks to all members of the University- academic section as well as the
supporting staff members.

I place on record my whole hearted gratitude to the members of the faculty of Food Science and
Quality Control for their untiring efforts.

I take this opportunity to thank all the members on the Expert Committee for their untiring efforts
and support for the preparation of the syllabus . I gratefully take this opportunity to thank all the
members for their valuable contributions in drafting the syllabus of B.Sc. Food Science and Quality
Control.

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NEED AND SCOPE OF FOOD SCIENCE & QUALITY CONTROL

With liberalization of Indian economy, all-round industrial growth has been witnessed in all sectors
with improvement in social and economic conditions of our people. This has created demand for
more and better quality foods. With advancement in production technology, high yield levels will
lead to large amount of marketable surplus of food grains and crop residues, demanding appropriate
handling, processing, preservation, storage, marketing and utilization.

The development of processing industries to preserve the perishable agricultural produce will not
only improve economic and nutritional status of our population but it may help in employment
generation in rural as well as urban areas of the country. This can be achieved by linking production,
and post harvest technology in synergistic way.

At present the export from agro-sector represents about 16% of total Indian exports. The primary
export commodities are cereals, fruits, vegetables and their processed products, and marine products
but fast growing specialty products have also penetrated in foreign markets. Considering the
contribution of these products in Indian export, it is necessary to have appropriate technology for
handling and processing of agricultural produce.

The importance of Food Science and Quality Control lies in the fact that it has capability to provide
food to our population through scientific conservations, eliminating avoidable losses and making
available more balanced and nutritious food. High value products from low grade material can be
produced by innovative and appropriate processing and packaging technologies and also from by-
products and residue waste using integrated approach. Thus modernization of post harvest operations
and agro-processing industries through innovative and appropriate technology has a vital role to play
in national economy in general and rural economy in particular. Considering the above aspects, the
role of food technologist does not stop at farm level but it continues till the harvested crops and
animal products are processed, preserved and further modified into useful and nutritious products,
until it utilized by the consumer. So, the post-harvest handling and processing need to be attended on
priority basis at national and international level. Moreover, with development of processing
industries, it is quite likely that the demand for food scientists and technologists will increase in the
next few decades. Hence, specializations offered at graduate level need to be strengthened
considering occupational needs as well as demands of the food industries.

The field of food quality assurance has evolved substantially over the past decade, and certain key
developments have become widely accepted. These include Quality Systems (e.g., ISO ) and
HACCP. Consequently, it has become essential for undergraduate Food Science and Quality Control
students preparing for careers in the food industry to have some basic training in these systems as
part of the curriculum in their university or college programs. The B.Sc. programme integrates the
latest principles, practices, and terminology of food safety systems with those of quality
management systems to provide an understanding of a single food quality management system.
Modules define industry terminology, review the differences and components of food quality and
food safety, explain quality programs and quality systems, and thoroughly examine Good
Manufacturing Practices and HACCP. Designed primarily as an undergraduate-level programme, it
combines the fundamentals of food science and quality management courses in its curriculum.

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Food Science is basically an interdisciplinary programme involving chemistry, microbiology and
quality assurance. Hence, basic knowledge of these three disciplines becomes mandatory if student
wishes to pursue career in this discipline. In order to develop strong and need based programme,
core courses in above disciplines should be there for developing Food Science and Quality Control
discipline for effective preservation, processing and utilization of perishable agricultural produce
ensuring its quality.

In addition, the programme offers industrial training in the first, second and third year giving
students an opportunity to familiarize the food industrial unit operations while learning.

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 3. Introduction
This practical and informative course provides participants with foundational knowledge related to
all aspects of food science presented by world renowned experts.

This course is designed for any one working in food industry or in the field of food
science in order to increase their knowledge in food chemistry, food processing, sensory science,
food safety, food packaging and functional foods and Nutraceutical.

This course is designed to give a five day overview of the most relevant aspects of food science
typically covered over our three year under graduate programme.

Food Science can be defined as the application of basic sciences and engineering to study the basic
and fundamental physical, chemical and biochemical nature of foods and the principles of food
processing.

As such food science is a broad discipline which contains within it much specialization such as in
food microbiology, food engineering and food chemistry.

Food Technology is the science of processing and packaging of food items. Fruits, vegetables, sea
foods, meats, cooked foods, snacks, confectionaries, beverages, juices, canned juices and fruits all
come under the preview of food technology.

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 Aim & Objectives
1. To train the students to be competent working professionals in the food industry, in the
production of quality food by imparting better nutritional, sanitation & hygiene concepts.
2. To encourage students to the entrepreneurs and develop the capacity for setting up small
scale enterprises with respect to food within the country.
3. To organize functions for creating awareness about the importance of safe processed
nutritious food.
4. To provide diagnostic analysis of food products.

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 PROGRAMME STRUCTURE

Model III: B Sc Food Science & Quality Control

a 6
Programme Duration
Semesters
b Total Credits required for successful completion
120
of the Programme
c Credits required from Common Course I 8
d Credits required from Core + Complementary +
109
Vocational Courses including Project
e Open Course (OP) 3
f Minimum attendance required 75%

B. Sc. Food Science and Quality Control is a U.G. Model III programme comprising 18 Theory & 6
Practical papers, 2 Industrial Training Reports & 1 Project

Sl Type of Course Credit per No of papers per course

No course
1 Common course 8 2 Theory
1 14 4 Theory + 2 Practical
2 Complementary courses
2 14 4 Theory + 2 Practical
3 Core courses along with 81 18 Theory + 6 Practical +
choice based paper 2 Industrial Training (OJT) + 1 Project
4 Open Course (OP) 3 1 out of 3

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 Consolidated Scheme for All Semesters in the Format
SEM Title with Course Course Hours Credit Marks
Code Category Per Intl Extl
Week
Common- English Common 5 4 20 80

Complementary- Complementary 4 2 20 80
Chemistry (T)
Complementary- Complementary 4/4 2/3 20 80
I Zoology(T)/
Mathematics(optional)
Complementary- Complementary 1 1 - -
Chemistry Practicals Practical
(Practical Exam only
in II ndSemester)
Complementary- Complementary 1 1 - -
Zoology Practicals Practical
(Practical Exam only
in II ndSemester)
Core- Basic Nutrition- Core 3 3 20 80
FS1CRT01
Core- Basic Food Core 3 3 20 80
Chemistry-FS1CRT02
Core- -Methodology in Core 4 3 20 80
the Discipline of Food
Science - FS1CRT03
25 19(ZOOLOGY)/
TOTAL 19( MATHS)
Common- English Common 5 4 20 80
Complementary- Complementary 4 2 20 80
Chemistry(T)
Complementary- Complementary 4 /4 2/ 3 20 80
Zoology(T)/
Mathematics(optional)
II
Complementary Complementary 1 1 40 60
Chemistry (P) Practicals
(Univ.Practical Exam)
Complementary- Complementary 1 1 40 60
Zoology (P) Practicals
(Univ.Practical Exam)
Core- Food Core 3 3 20 80
Commodities-
FS2CRT04

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 Core- Food Core 3 3 20 80
Preservation-
FS2CRT05
Core- Food Core 4 3 20 80
Microbiology,

Sanitation and Hygiene

-FS2CRT06
Core- (OJT)Industrial Core 2 100
Training-FS2OJP07

TOTAL 25 21(ZOOLOGY)/
21(MATHS)
Complementary
Complementary
Chemistry (T) 4 3 20 80
Complementary- Complementary 4/4 3/4 20 80
Zoology (T) /
III Mathematics (optional)
Complementary- Complementary 1 1 - -
Chemistry Practicals Practical
(Practical Exams in
IVth Semester)
Complementary- Complementary 1 1 - -
Zoology Practicals Practical
(Practical Exams in
IVth Semester)
Core-Processing Core 5 3 20 80
Technology of
AnimalsFoods-
FS3CRT08
Core-Sensory Core 5 3 20 80
Evaluation-FS3CRT09
Core-Food Packaging Core 5 3 20 80
Materials & Testing-
FS3CRT10
TOTAL 25 17(ZOOLOGY)/
17(MATHS)
Complementary- Complementary 4 3 20 80
Chemistry(T)
Complementary- Complementary 4/4 3/4 20 80
IV Zoology(T)/
Mathematics(Optional)
Complementary- Complementary 1 1 40 60
Chemistry Practical Practical
(Univ.Practical Exam)
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 Complementary- Complementary 1 1 40 60
Zoology Practical Practical
(Univ.Practical Exam)
Core- Processing Core 5 3 20 80
Technology of Plant
foods-FS4CRT11
Core- Analytical Core 5 4 20 80
Instrumentation-
FS4CRT12
Core- Food Safety & Core 5 4 20 80

Quality Assurance-
FS4CRT13
Core (OJT)-
IndustrialTraining- 2 100
FS4OJP14
TOTAL 25 21(ZOOLOGY/
21(MATHS)
Core- Food Analysis Core 2 4 20 80
(Theory)-FS5CRT15
Core-Food Toxicology- Core 2 4 20 80
FS5CRT16
V Core- Environmental Core 4 4 20 80
studies and Human
Rights- FS5CRT17
Open Course Core 4 3 20 80
-FS5OPT18,
FS5OPT19, FS5OPT20
Practical-Core- Basic Core Practical 5 2 20 80
Microbiology FS5CRP21
Practical-Core- Food Core Practical 4 2 20 80
Analysis & Adulteration
testing -Practical I
FS5CRP22
Practical-Core- Food Core Practical 4 2 20 80
Chemistry Practical
FS5CRP23
TOTAL 25 21
Core- Entrepreneurship Core 3 4 20 80
Development &
Management in food
Industry-FS6CRT24
VI Core- Food Core 3 4 20 80
Adulteration & Testing-
FS6CRT25

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 Choice Based Core 4 4 20 80
-FS6CBT26,
FS6CBT27, FS6CBT28
Advanced Food Core Practical 5 2 20 80
Microbiology-
FS6CRP29
Food Analysis & Core Practical 4 2 20 80
Adulteration testing
-Practical II –FS6CRP30
Advanced Food Core Practical 4 2 20 80
Chemistry
Practical- FS6CRP31

Core- Core 2 3 20 80
Project/Dissertation-
FS6DSP32
TOTAL 25 21

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 Consolidated Scheme for Practicals

SL.No SEMESTER COURSE TITLE HOURS PER CREDIT

WEEK
1. I & II Practical 2 2
-Complementary- (exams only in even
Chemistry semester)
2. I & II Practical 2 2
-Complementary- (exams only in even
Zoology semester)
3. III & IV Practical- 2 2
Complementary- (exams only in even
Chemistry semester)
4. III & IV Practical- 2 2
Complementary- (exams only in even
Zoology semester)
5. V & VI Practical-Core- 5 2+2=4
Basic Microbiology
FS5CRP21 &
Advanced Food
Microbiology-
FS6CRP29
6. V & VI Practical-Core- 4 2+2=4
Food Analysis &
Adulteration
testing -Practical I
FS5CRP22 & Food
Analysis &
Adulteration
testing -Practical II
–FS6CRP30
7. V & VI Practical-Core- 4 2+2=4
Food Chemistry
Practical
FS5CRP23 &
Advanced Food
Chemistry
Practical-
FS6CRP31

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List of Open Course Papers available for Fifth Semester for Other Departments
No Title of course Exam Credit Contact
duration per hours per
(hours) course week
1 FS5OPT18-Food Facts and Principles 3 3 4
FS5OPT19-Human Health and
2 3 3 4
Nutrition
FS5OPT20- Human Health and
3 3 3 4
Nutrition

List of Choice Based Core Course Papers available for Sixth Semester
Exam Credit Contact
No Title of course duration per hours per
(hours) course week
1 FS6CBT26-Coconut & Beverage Technology 3 4 4
2 FS6CBT-27-Basic Food Engineering 3 4 4
3 FS6CBT28-Introduction To Food Engineering 3 4 4

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6. SYLLABUS – CORE COURSE

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 SEMESTER I

FS1CRT01- BASIC NUTRITION

Credits-3 72 hrs

OBJECTIVES:-

To enable the students to

1. Understand the relationship between nutrition and human well being

2. Know and understand the functions, importance of all nutrients for different age
group and special group.

UNIT- 1 12 hrs

 Introduction to Nutrition – General Introduction, Definitions of Balanced diet,

Nutrition, Health, Malnutrition, Food, Nutrients, Functions of Food , Basic Food Groups.
 Inter Relationship between Nutrition and Health, Malnourishment- definition, types
etiological factors and remedial measures.

UNIT- II 14 hrs

 Water and Its Use in the Body- Distribution, Requirements, Sources, Water Balance,
Unit of Measurement, Deficiency and Toxicity

UNIT- III 14 hrs

Proximate Principles – Carbohydrates, Proteins & fats

 Introduction
 Classification
 Sources
 Functions
 Deficiency & toxicity
 Unit of measurement
 RDA

UNIT- IV 16 hrs

Vitamins & Minerals

 Introduction
 Classification ( Fat Soluble and Water Soluble, Minerals ( Ca, P, Fe, I, Na, K, Zn, Cu, Ni,
Pb)
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  Sources
 Functions
 Deficiency & toxicity
 Unit of measurement
 RDA

UNIT –V 16 hrs

Energy- Introduction, Calorific value of foods, determination of calorific value,

BMR,SDA, sources, deficiency, PEM, Requirements, RDA, Unit of measurement

REFERENCES

1. Mudambi, S. R., Rajagopal M. V., Fundamentals of food and Nutritions, 2 nd edition,

Wiley Eastern Ltd, New Delhi 1990.

2. Swaminathan, M., Hand book of Food & Nutrition, Bappco Ltd, Bangalore, 1978.

3. Srilakshmi, B, Nutrition Science, New age international (P) Ltd publishers, New Delhi,
2006.

4. Swaminathan, M. Essential of food and Nutrition, Vol.I. Bangalore Printing and

Publishing Co. Ltd Bangalore.

5. Begum, R. A text book of foods, Nutrition and Dietetics. Second revised edition,
Sterling Publishers(P) Ltd, New Delhi, 1991.

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 SEMESTER I

FS1CRT02- BASIC FOOD CHEMISTRY

Credits – 3 72 hrs
OBJECTIVES:
To enable the students to:
a. Acquire knowledge on the macro and micro constituents of the food
b. Know the structure and chemical characteristics of constituents of food
UNIT I – INTRODUCTION TO FOOD CHEMISTRY 14 hrs
 Introduction to Food Chemistry
 Water (Structure of water and ice, Physical constants of water, Types of water, Water
activity)
 Composition of Food- Carbohydrates, Proteins, Lipids, Vitamins & Minerals

UNIT II-CARBOHYDRATES 16hrs

 CLASSIFICATION, STRUCTURE,PROPERTIES AND REACTIONS

OF CARBOHYDRATES

Monosaccharide
Classification., Optical Activity D-and L-forms. Muta-Rotation. Straight and
Ring structure of glucose, fructose and galactose.

Oligosaccharides
Classification.Reducing & Non-reducing sugar. Glycosidic bonds. Structure of
sucrose, maltose, iso- maltose & lactose .Inversion of sucrose.

Polysaccharides
Classification. Structure of starch, cellulose, glycogen, pectin, hyaluronic acid.
Difference between amylose & amylopectin .Gelatinization of starch. Theories
of gel formation .

Chemical Reactions of Carbohydrates

Reactions involving glycosidic-OH group.Reactions involving alcoholic-OH
group. Reactions involving both glycosidic & alcoholic-OH group. Oxidation
reactions.
Browning reactions - Enzymatic & Non-enzymatic browning.

UNIT III- PROTEINS & ENZYMES 16 hrs

 Classification of amino acid- structure, essential and non essential amino acids, zwitter
ion, isoelectric point, amphoteric property, Peptide bond. biological roles of protein.
 Classification of protein according to shape; classification of protein according
to composition and solubility Structure of protein, chemical bonds involved in
protein structure

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  Physical-chemical properties of proteins; colour and taste, shape of size,
molecular weight, colloidal nature, amphoteric nature, ion bonding capacity,
solubility, optical activity, precipitation with antibodies.
 Denaturation-agents causing denaturation, changes occurring during
denaturation
 Chemical reaction-hydrolysis, Reactions involving COOH group, Reactions
involving NH2 group, Reactions involving R groups or side chain.

 ENZYMES -Introduction, classification of enzyme,enzyme kinetics, enzyme activitiy,

factors affecting enzyme activity
 Enzyme inhibitors- reversible (Competitive & Noncompetitive), irreversible
 Enzyme activators; regulation of enzyme activity- zymogens inactivation,
covalent modification and feedback inhibition
 Enzymes used in food industry

UNIT IV- LIPIDS 14 hrs

 Classification of lipids according to chemical composition, fatty acids;
saturated and unsaturated fatty acids. Fatty acids-essential fatty acids
structure, chemical reactions of lipids.
 Physical properties - melting point, polymorphism, softening point, slipping
point, specific gravity, refractive index, smoke flash and fire points, turbidity
points,
 Chemical properties- RM, P,K values Saponification value, iodine value,
acid value
 Rancidity: Hydrolytic and oxidative rancidity; mechanism of auto oxidation
of fat; reversion
 Antioxidants- natural and synthetic
 Technology of edible fats and oils; hardening of fat hydrogenation and inter
esterification
 Emulsion and emulsifiers.

UNIT V- FOOD PIGMENTS 12 hrs

Introduction, classification, types of food pigments- chlorophyll, carotenoids, anthocyanins,
flavanoids.

REFERENCES

1. Fundamentals of Biochemistry J L Jain 4th Edition 1990 S.Chand &Company, New Delhi
2. Aurand, L.W. and Woods, A.E. 1973. Food Chemistry. AVI, Westport.
3. Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science,3rd Ed. Pergamon Press,
New York
4. Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker,
New York.
5. Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd.,New Delhi
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 SEMESTER I

FS1CRT03- METHODOLOGY IN THE DISCIPLINE OF FOOD

SCIENCE
Credits : 3 72 Hrs

UNIT I- Introduction to Food Science 15 hrs

 What is Food science and Quality Control?
 Early history of food science, its developments
 Preparation of a career in food science
 Activities of food scientists
 Components of a food industry
 Allied industries

UNIT II. Innovations 15 hrs

 Importance of new products and product technology
 New applications of membranes in food processing
 Cross flow membrane technology
 Next generation products
 Competitive behaviour

UNIT III. Types of Research 10 Hrs

 Introduction to research
 Research design
 Sampling
 Measurement and scaling techniques
 Importance in the field of Food Science

UNIT IV. Experimentation in Science 18 Hrs

 Hypothesis, Formulation of Hypotheses- Deductive model and Inductive model
 Design of an experiment: experimentation, observation, data collection, interpretation
and deduction
 Making observations: direct, indirect controlled and uncontrolled, human and
machine observations
 Scientific instruments used in food science

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UNIT V. Data Handling and Ethics in Science 14hrs
 Documentation of experiments, nature and types of data
 Significance of statistical tools in data presentation
 Data presentations- graphs, tables, histograms and pi diagrams
 Statistical testing of hypotheses, null hypotheses, significance tests, Correlation

References:

 Kothari, C.R. (2004). Research methodology-methods and techniques. (2nd ed.). New Delhi,
India: New Age International (P) Ltd.
 Singh, Y.K. (2006). Fundamental of research methodology and statistics. New Delhi, India:
New Age International (P) Ltd.

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SEMESTER-II

24
 SEMESTER II

FS2CRT04- FOOD COMMODITIES

Credits – 3 72 hrs

OBJECTIVES

1. To understand the basic commodities both raw and processed in food industries and
various aspects of their production and distribution.

2. To discuss the qualities and standards of available commodities and their suitability for
different purposes

UNIT I- PERISHABLE FOOD COMMODITIES 12 hrs

 Milk, Meat, Fish, Egg and Poultry
 Introduction, composition, types, processing, products, uses in Indian Cookery

UNIT –II- SEMI PERISHABLE FOOD COMMODITIES 16 hrs

 Fruits and Vegetable, Fats and Oils
 Introduction, composition, types, processing, products, uses in Indian Cookery

UNIT –III- NON PERISHABLE FOOD COMMODITIES 16 hrs

 Cereals, Pulses, Legumes, Oil seeds and Spices
 Introduction, composition, types, processing, products, uses in Indian Cookery

UNIT IV- TYPES OF FOODS 14 hrs

Nutraceuticals, Probiotics, Prebiotics, GM Foods, Organic Foods, Traditional Foods,
Fabricated Foods, Junk Foods, Fast Foods, Convenience Foods, RTS, and RTE

UNIT V- SUGAR AND CONFECTIONARY 14 hrs

 Different types of sugar (sugar, Jaggery, honey, syrup),
 Manufacture, selection, storage and use as preservative

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 REFERENCES

1. Srilakshmi, B.. Food Science (3rd edition), New Age International (P) Limited
Publishers, New Delhi, 2003.

2. National Institute of Industrial Research Board, Hand Book on SPICES Asia Pacific
Business press Inc. New Delhi.

3. Potter, N.N. Food Science (5th edition), CBS publishers and Distributors, New Delhi,
1995.

4. Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles., New Age
International Publishers., New Delhi., 2004.

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 SEMESTER II

FS2CRT05-FOOD PRESERVATION

Credits – 3 72 hrs

Objectives
To enable the students to
1) Acquire knowledge on different preservation techniques used to enhance the shelf
span of food product.

UNIT-I FOOD PRESERVATION 12 hrs

 Introduction, Importance, principle and Types

UNIT-II HIGH AND LOW TEMPERATURES PRESERVATION 14 hrs

 Pasteurization

 Sterilization

 Canning

 Freezing

 Refrigeration

UNIT – III MOISTURE REMOVAL PRESERVATION TECHNIQUE 16 hrs

 Concentration

 Drying

 Dehydration

 Freeze Drying

 Dehydro freezing

UNIT IV- ELECTRIC CURRENT & PRESERVATIVES 16 hrs

 Ohmic Heating

 Pulsed Electric Field

27
  High Pressure Processing (HPP)

 Class- Class I and Class II

 Its role

 Permitted Preservatives and Levels

 Preparation of Jam, Jelly, Marmalade, Preserves, candy, glazed crystallized fruit, sauces,
chutney, Pickles.

UNIT V- FERMENTATION, IRRADIATION, COMBINATION AND PICKLING

TECHNIQUES 14 hrs

 Types of Fermentation

 Fermented Foods

 Properties of irradiation

 Microwave heating

REFERENCES

1. Subalakshmi, G and Udipi, S.A. Food processing and preservation; New Age
International Publishers, New Delhi, 2001.

2. Srilakshmi, B. Food Science. New Age International Publishers, New Delhi, 2003.

3. Potter, N.N. and Hotchkiss J. H. Food Science.CBS publishers and distributors. 1996.

4. Srivastava, R.PO and Kumar, S. Fruit and vegetable preservation, International Book
distribution Company, Lucknow, 1994.

5. MC.Williams, M and Paine, H. Modern Food preservation. Surjeet Publications, Delhi,

1984.

6. Cruess, W.V. Commercial Fruits and Vegetable Products, Anees Offset press, New Delhi,
1997

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 SEMESTER II
FS2CRT06- FOOD MICROBIOLOGY, SANITATION AND HYGIENE

Credits – 3 72 hrs

OBJECTIVES

To help the students to:

a) Acquire an elementary knowledge about micro organisms.

b) Develop an understanding of industry and in maintenance of health.

UNIT I-INTRODUCTION TO MICROBIOLOGY 12 hrs

 Characteristics and morphology of bacteria, fungi, virus, algae and protozoa

 Introduction to microscope
 Culture Medias, types and Culture techniques
 Microbial Growth curve
 Factors affecting microbial growth
 Beneficial microbes in food industry- SCP, Fermentation,Enzymes

UNIT II- FOOD BORNE ILLNESS AND DISEASES ASSOCIATED WITH

MICROORGANISMS
14 hrs

 Definition, Classification (Food infections and intoxication)

 Food hazard- definition, types
 Food poisoning- types, prevention and control
 Diseases- neurolathyrism, Boutilism, aflatoxin, ergotism, staphylococcal intoxication,
salmanellosis etc

UNIT III- SPOILAGE AND CONTAMINATION OF DIFFERENT FOODS 16 hrs

 Cereal and cereal products

 Sugar and sugar products
 Fruits and vegetable products
 Meat and meat products
 Fish and Fish products
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  Egg and poultry
 Milk and Milk Products
 Canned Foods

UNIT IV- CLEANING METHODS & TECHNIQUES 16 hrs

 CIP

 COP

 Cleaning equipments & Sanitizers

 Sterilization & Disinfection

 Use of detergents, heat, chemicals

 Cleaning compounds

UNIT V- CONTROL OF INFESTATION 14 hrs

 Rodent Control

 Insect Control

 Pest Control

 Uses of Pesticides

References:

1. Frazier, W.C. Food Micro biology . 4th edition. Mc Graw Hill. Newyork.
2. Pelzar, H.J. and Rober, D. Microbiology 5th edition Mc Graw Hill. Newyork
3. Banwart, G.T. Basic Food Microbiology. CBS Publishers, New Delhi.
4. Narayanan, L.M., Mani,L., Microbiology.Saras Publications, Nagercoil.
5. Bryan,F.L., Diseases transmitted by foods. Munich Publishers, Atlanda.
6. Jacob.M, Safe food handling, a training guide for Manager, WHO, Geneva,
MARRIOTT.N.G (1989)

30
 INDUSTRIAL
TRAINING
(ONE MONTH)-
FS2OJP07

31
SEMESTER III

32
 SEMESTER III
FS3CRT08-PROCESSING TECHNOLOGY OF ANIMAL FOODS
Credits – 3
72 hrs
Objectives:
1. To enable the students to understand the importance and methods of post processing
Technology of Animal foods.

UNIT I- INTRODUCTION TO POST HARVEST TECHNOLOGY 12 hrs

 Introduction, Definition, Primary and secondary processing, Importance.


UNIT II- PROCESSING TECHNOLOGY OF MILK AND MILK PRODUCTS 16 hrs

 Milk- Definition, composition, method of manufacture, use
 Butter- Definition, composition, method of manufacture, use
 Butter Oil- Definition, composition, method of manufacture, use
 Ice cream- Definition, composition, method of manufacture, use
 Cheese- Definition, composition, method of manufacture, use
 Condensed milk- Definition, composition, method of manufacture, use
 Dried Milk- Definition, composition, method of manufacture, use
 Yoghurt- Definition, composition, method of manufacture, use
 Indian Dairy Products- Kheer, Khoa, Rabri, Kulfi, Dahi, Shrikdhand, Paneer, Channa,
Ghee.

UNIT III- PROCESSING TECHNOLOGY OF EGG 14 hrs

 Changes during storage, processing , functions of egg in cookery
 Egg Quality ,Egg Grading
 Egg products

UNIT IV- PROCESSING TECHNOLOGY OF MEAT AND POULTRY 16 hrs

 Meat- types methods of slaughter, Antimortem inspection
 Post mortem changes in meat
 Tenderizing of meat
 Grading of Meat,
 Processing of meat
 Sausage, Salami, Bacon, Ham
Poultry
 Classification, processing

33
UNIT V- PROCESSING TECHNOLOGY OF FISH 14 hrs
 Types of sea foods
 Fish processing
 Fish products

REFRENCES:

1. Kent, J.A.Riegels Handbook of Industrial Chemistry,7th edition. Van Nostrand Reinhold

Company, New York. 2003.
2. Dubey,R.C. A Textbook of Biotechnology. S.Chand & Company Limited,NewDelhi. 2000.
3. Prescott and Proctor B.E.Food Technology. MC Graw hill Book Co. New York 1997.
4. Potter, N. N,. Hotchkiss, J. H. Food Science . CBS Publishers, New Delhi. 2000.

34
 SEMESTER III
FS3CRT09-SENSORY EVALUATION
Credits – 3 72 hrs

OBJECTIVES

To enable the students

 To understand different aspects of sensory science and its application.
 To be able to use sensory evaluation as an analytical tool.

UNIT I –INTRODUCTION TO SENSORY EVALUATION AND QUALITY

ATTRIBUTES 12 hrs
 Definition and importance of sensory evaluation
 Quality attributes –appearance, flavor, texture and additional quality factors

UNIT II- PRACTICAL REQUIREMENTS AND GENERAL TESTING CONDITIONS

14 hrs
 Testing area ,testing set up ,lighting, testing schedule, preparation of samples, sample
coding ,evaluation card preparation, Trained & untrained panel members

UNIT III- SENSORY ASSESSMENT OF FOOD QUALITY 16 hrs

1. TASTE ( GUSTATION)
 Introduction , importance of gustation,
 Taste sense to mouth, tongue
 Chemical dimensions of basic tastes- sweet, bitter, sour, salt and umami.
 Taste enhancers, perception of taste
 Taste measurement- E-tongue
2. ODOUR AND FLAVOR ( OLFACTION)
 Introduction and importance of odour and flavor
 Smelling techniques- Vonskramlk Test
 E- Nose and theories of olfaction.
3. COLOR
 Introduction and importance of color
 Dimensions of color, perception of color
4. TEXTURE
 Introduction, definition and importance
 Texture classification
 Texture measurement
5. OTHER SENSES
 Temperature sensation, pain sensation, touche sensation, kinesthetic sensations,
and sound sensations etc.

35
 UNIT –IV SENSORY TESTING OF FOODS 16 hrs
 Threshold tests,
 Descriptive test
 Discriminative tests,
 Ranking tests,
 Hedonic tests,
 Acceptance and preference tests,
 Scoring tests
 Sensitivity tests

UNIT- V DATA ANALYSIS 14 hrs

 Importance of data analysis, tests of significance ,null hypothesis ,mean, median,
variance, standard deviation, t-test ,chi-square test

REFERENCE

1. Jellinek, G., Sensory Evaluation of Food-Theory and Practice., Elis Horwood

Ltd.,England.,1985.
2. Srilakshmi,B., Food Science., New Age International (P) Limited., New
Delhi.,2005.
3. Manay,S., Shadaksharaswamy,M., Food Facts and Principles, New Age
International (P) L imited., New Delhi., 2008.

36
 SEMESTER III

FS3CRT10-FOOD PACKAGING MATERIALS AND TESTING

Credits – 3 72 hrs

OBJECTIVES
To enable students
(i) To be familiar with different methods and materials used for packaging.
(ii) To understand the technology behind packaging.
(iii) To understand interaction of food with packaging & to do shelf life testing.

UNIT – I INTRODUCTION TO FOOD PACKAGING 12 hrs

 Definition, functions and requirements for effective packaging.

UNIT II- CLASSIFICATION OF PACKAGING 14 hrs

 Primary, secondary and tertiary packaging.
 Flexible, rigid and Semi- rigid packaging.

UNIT -III MATERIALS FOR FOOD PACKAGING, TYPES, USES, MERITS

DRAWBACKS. 16 hrs

 Paper, Glass, Tin, Aluminum, Plastic, Boxes, Jars, Cans, Bottles

Interaction of packages with foods
 Tin can corrosion
 Global migration of plastics

UNIT IV- MODERN CONCEPTS OF PACKAGING TECHNOLOGY. 16 hrs

 Aseptic packaging
 Form Fill Seal packaging
 Edible Films
 Vacuum, Controlled atmospheric Packaging, Retort Pouches, Active &
intelligent packaging systems.
 Easy - Open End, Boil in- bags, Closures.

37
 UNIT V- QUALITY TESTING OF PACKAGING MATERIALS 14 hrs

 Physical test for tin and plastic

 Testing of glass containers

 Physical and chemical test for plastics

SHELF LIFE TESTING OF DIFFERENT PACKAGED FOODS.

Tin, Plastic, Oxygen interactions, moisture interchanges and aroma permeability

REFERENCES:-
1. Sacharow, S., Griffin, R.C. Food Packaging. AVI Publishing Company, West Port,
Connecticut. 2000.
2. Davis, E.G. Evaluation of tin & plastic containers for foods. CBS Publishers, New Delhi. 2004.
3. Cruess, W.V. Commercial Fruit & Vegetable Products. Allied Scientific Publishers, Delhi.
2003.
4. Potter, N. N,. Hotchkiss, J. H. Food Science . CBS Publishers, New Delhi. 2000.
5. Raj, G .D. Encyclopaedia of Food Science, Vol 2. Anmol Publications PVT Ltd, New Delhi.

38
SEMESTER IV

39
 SEMESTER IV
FS4CRT11-PROCESSING TECHNOLOGY OF PLANT FOODS
Credits – 3 72 hrs
OBJECTIVE:
 To enable students to understand the importance and to gain knowledge in the processing
of plant foods

UNIT I- PROCESSING TECHNOLOGY OF CEREAL AND CEREAL PRODUCTS

16 hrs
 Wheat- composition, milling process, products- baked food products
 Rice- parboiling, milling, products & by products
 Maize- milling
 Oats- milling

UNIT II- PROCESSING TECHNOLOGY OF PULSES, LEGUMES AND OILSEEDS

12 hrs
 Processing- milling- importance pulses- processed soya
 Oil seeds- extraction

UNIT III- PROCESSING TECHNOLOGY OF FRUITS & VEGETABLES 16 hrs

 Tomato- sauce, ketchup, puree
 Mango- pickles, concentrates, pulp, bar, candies, Jam, essences, canned mango pulp
 Tapioca- Syrup, dextrose, syrup solids, flour
 Jackfruit- value added jackfruit products- canned jackfruit, nectar, chips,
 Apple- apple cider, candy, jam, jelly, Juice, pulp, concentrate
 Pineapple- canned pineapple, natural pineapple pulp, juice, fresh pineapple, frozen
pineapple juice concentrate, sulphated pineapple ,RTS- pineapple juice
 Potato- chips, French fries, flour, starch, dried potato slices, dehydrated potato products

UNIT IV- PROCESSING TECHNOLOGY OF SPICES & EXTRACTS 14 hrs

 Introduction – classification- processing- uses- oleoresins & spice oils.

UNIT V- PROCESSING TECHNOLOGY OF MISCELLANEOUS FOOD PRODUCTS

14 hrs
 Tea , coffee, - Introduction, processing
 Alcoholic beverages- Introduction (beer, wine, brandy, whisky, rum, gin, vodka)
 Soft drinks- introduction
 Cocoa- processing, products
 Sugar- manufacture, forms of sugar, by products of sugarcane
40
  Jaggery
 Honey

REFERENCES:

1. Kent, J.A.Riegels Handbook of Industrial Chemistry, 7th edition. Van Nostrand Reinhold
Company, New York. 2003.
2. Dubey, R.C. A Textbook of Biotechnology. S.Chand & Company Limited,NewDelhi. 2000.
3. Prescott and Proctor B.E.Food Technology. MC Graw hill Book Co. New York 1997.
4. Potter, N. N, Hotchkiss, J. H. Food Science . CBS Publishers, New Delhi. 2000.

41
 SEMESTER IV
FS4CRT12-ANALYTICAL INSTRUMENTATION
Credits- 4 72 hrs
Objectives:
Inorder to enable students:

- To be familiar with different methods of investigation used in the analysis of

foods and biochemical assay.
- To gain knowledge about different instruments used in food analysis.
- To know the principles and applications of different techniques used in food and
nutrition research.

UNIT I - BASIC PRINCIPLES OF CHROMATOGRAPHY

12 hrs
 Adsorption
 Partition
 Affinity
 Size exclusion

UNIT II- TYPES OF CHROMATOGRAPHY

16 hrs
(Introduction, general principles, procedure,)
Paper Chromatography, thin layer chromatography, column chromatography
UNIT III- HPLC & GC 16 hrs
Introduction, principle of separation, procedure, components, types of detectors, column
hardware & applications
UNIT IV- SPECROPHOTOMETRY 14 hrs
 Introduction, basic principles,
 UV –Visible spectroscopy
 Fluorimetry
 Atomic absorption spectroscopy

UNIT V- ELECROPHORETIC, ENZYMATIC & RADIO TRACER TECHNIQUE

14 hrs
 Introduction, basic principles, types, procedure & applications of the following:
 SDS PAGE
 Agaros gel
 Native gel
 Radio Immuno Assay
 Scintillation counting(Solid, Liquid, gas)
 Elisa
 Application of enzymes in food industry

42
REFERENCES:

1. Nielsen, S.S. Introduction to the chemical analysis of foods.Jones and Bartlett

Publishers, Boston , London.2004.

2. Mahindru,S.N. Food additives. Characteristics, detection and estimation. Tata Mc

Graw-Hill Publishing Company Limited, New Delhi.2000.

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

43
 SEMESTER IV

FS4CRT13-FOOD SAFETY AND QUALITY ASSURANCE

Credits- 4 72 hrs
OBJECTIVES:
- To provide a basic understanding of quality concepts and practice in food
companies.
- To provide approaches to the planning and organization of a quality control
system.
- To provide a basic acquaintance with standards and specifications

UNIT 1- INTRODUCTION TO FOOD SAFETY 16 hrs

 Definition, types of hazard-physical, chemical and biological, factors affecting Food
Safety.
Quality Control Concepts as applied to the food industry
 General Concepts of quality control and quality control
 Major quality control functions

UNIT II- QUALITY ASSURANCE- TOTAL QUALITY CONTROL AND STATISTICAL

QUALITY CONTROL 14 hrs
 Definition of Quality Assurance, Difference between QA and QC
 Definition of TQC, its nature, approaches and role of management
 Definition of SQC, determining the need for SQC,
 Definition –control chart, uses process control.

UNIT III- STANDARDS AND SPECIFICATIONS 12 hrs

 Voluntary and Compulsory standards
 Packaging and labeling standards
 ISO and HACCP
 FSSAI

UNIT IV- QUALITY IMPROVEMENT TECHNIQUES 14 hrs

 Quality Improvement Plans(QIP)
 Quality Control Circles( QCC)
 Total quality management (TQM)

UNIT V- EXTERNAL QUALITY CONTROL ACTIVITIES 16 hrs

 Inspection- Preshipment inspection and inspection at the port of destination
 Certification and quality marks
44
  National Standard Bodies
 Testing Laboratories.

REFERENCES :
 Philip,A.C. Reconceptualizing quality. New Age International Publishers,Banglore.

2001.
 Bhatia,R. and Ichhpujan,R.L. Quality assurance in Microbiology. CBS Publishers and

Distributors, New Delhi. 2004.

 Kher, C.P. Quality control for the food industry. ITC Publishers, Geneva. 2000.

45
 INDUSTRIAL
TRAINING
(ONE MONTH)-
FS4OJP14

46
SEMESTER V

47
 SEMESTER V
FS5CRT15-FOOD ANALYSIS (THEORY)
Credit – 4 72 hrs
OBJECTIVES
To enable the students
- to understand different sampling techniques employed in chemical analysis of foods.
- to learn various chemical methods of food analysis.
- to do the proximate analysis.

UNIT I- INTRODUCTION TO FOOD ANALYSIS 14 hrs

 Introduction to food analysis
 Sampling, Population, Proximate Principles
 Importance of sampling
 Sampling technique
 Types of sampling
 Sampling Plan
 Preparation of samples
 Problems in sampling

UNIT II- PHYSICAL METHODS OF FOOD ANALYSIS 12 hrs

 Food Rheology
 Viscosity
 Surface Tension
 Refractometry
 Polarimetry
 Freezing point
 Specific gravity

UNIT III- ANALYSIS OF FOODS 16 hrs

 MOISTURE ANALYSIS- Oven drying method, Distillation method, Karl-Fischer
Titration Method, San Pan Technique
 ASH ANALYSIS- Dry, Wet, Low temperature, Plasma Ashing, Soluble and Insoluble
Ash in Water, Ash insoluble in acid
 TOTAL CARBOHYDRATE ANALYSIS- Lane and Eynon’s Metho, Nelson-Somogyi
method, Alkaline ferric cyanide method, Phenol-sulphuric acid method, Starch Analysis.
 FIBRE ANALYSIS: - Crude Fibre analysis, Dietary Fibre Analysis by AOAC method

48
 PROTEIN ANALYSIS- Kjeldahl Method, Biuret Method, Lowry Method, BCA
Method, Barford’s Method, Ninhydrin Method, Amino acid Analysis.
 FAT ANALYSIS: Continuous solvent extraction method, Semi continuous solvent
extraction method, Discontinuous extraction method, Non-solvent wet extraction method,
Instrumental methods, Refractive index, melting point, SFI, Cold Test, Cloud point,
Smoke point, Flash and Fire point, Iodine Value, Saponification Value, Acid Value,
Peroxide Value, TBA Test, Schaal Oven test.

UNIT IV- VITAMINS 16 hrs

 Vitamin A by Carr-Price method, HPLC
 Vitamin C- Ascorbic acid dichloroindophenol method
 Vitamin D- Line test

UNIT V- MINERAL ANALYSIS 14 hrs

 Mineral Analysis- Calcium- Gravimetric, EDTA and redox titration
 Iron – Redox titration
 Phosphorous- colorimetry

REFERENCE

1. Kalia, M. Food Analysis and Quality Control. Kalyani Publishers, New Delhi. 2002.

2. Winton, A.L and Winton, K.B. Techniques of food analysis. Allied Scientific
Publishers, New Delhi. 1999.

3. Nielsen, S.S. Introduction to the chemical analysis of foods. Jones and Bartlett
Publishers, Boston, London. 2003.

4. Connell, J.J. Control of fish quality. Blackwell Scientific Publications, Cambridge

49
 SEMESTER V

FS5CRT16-FOOD TOXICOLOGY
Credit – 4 72 hrs

OBJECTIVES:
-to make students aware of the toxicity in foods
- to assess the safety of food
-to familiar with the techniques used in food evaluation.

UNIT I- INTRODUCTION TO TOXICOLOGY 12 hrs

Definition- Toxicology- importance- scope – basic divisions- Goals- Basic concept of
Toxicology

UNIT II- NATURALLY OCCURING TOXICANTS IN VARIOUS FOODS 14 hrs

Toxicants in Plant foods- Seafood toxins- Antivitamins- Radioactive metals in foods- Toxic
minerals- other inorganic compounds occur in Food & Water

UNIT – III TOXICANTS OF PUBLIC HEALTH HAZARD 16 hrs

Chemical contaminants- pesticide residues- types of pesticides- automobile emissions( CO, SO2,
NO), Hydrocarbons- photochemical products- heavy metals(Mercury, Arsenic, Lead, Cadmium,
Aluminium, Tin), Food additives- types- health hazards- radioactive substances-kinds of
radiators- sources of radiations- biological effect of radiations

UNIT IV- XENOBIOTICS & CARCINOGENS 16 hrs

Absorption, Assimilation, utilization and excretion of xenobiotics- Biotransformation- Phase I
and Phase II-Types- Mechanism of chemical carcinogens-mutagens and Teratogens

UNIT V- SUBSTANCES INTENTIONALLY ADDED TO FOODS 14 hrs

Antioxidants- colors-stabilizers –GM Foods and their safety

REFERENCES:
 B.Jacob, Chemical analysis of food and food products by Morris, 3rd edtn,
 Nutritional and Toxicological aspects of food processing edt. Walker and E.Quattrucci
Tayloss and Francis New York 1980

50
 SEMESTER V

FS5CRT17-ENVIRONMENTAL STUDIES AND HUMAN RIGHTS

Credit – 4 72 hrs
Module I
Unit 1 : Multidisciplinary nature of environmental studies
Definition, scope and importance (2 hrs)
Need for public awareness.
Unit 2 : Natural Resources :
Renewable and non-renewable resources : Natural resources and associated problems.
a) Forest resources : Use and over-exploitation, deforestation, case studies.
Timber extraction, mining, dams and their effects on forest and tribal people.
b) Water resources : Use and over-utilization of surface and ground water,
floods, drought, conflicts over water, dams-benefits and problems.
c) Mineral resources : Use and exploitation, environmental effects of extracting
and using mineral resources, case studies.
d) Food resources : World food problems, changes caused by agriculture and
overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water
logging, salinity, case studies.
e) Energy resources: Growing energy needs, renewable and non renewable energy
sources,
use of alternate energy sources, Case studies.
f) Land resources: Land as a resource, land degradation, man induced landslides, soil
erosion and desertification
 Role of individual in conservation of natural resources.
 Equitable use of resources for sustainable life styles. ( 10 hrs)

Unit 3: Ecosystems
 Concept of an ecosystem
 Structure and function of an ecosystem
 Producers, consumers and decomposers
 Energy flow in the ecosystem
 Ecological succession
 Food chains, food webs and ecological pyramids.
 Introduction, types, characteristic features, structure and function of the given
ecosystem:- Forest ecosystem
( 6 hrs)
Module II

Unit 1: Biodiversity and its conservation

 Introduction
 Biogeograhical classification of India

51
  Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and
option values.
 India as a mega-diversity nation
 Hot-sports of biodiversity
 Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts
 Endangered and endemic species of India
( 8 hrs)
Unit 2: Environmental Pollution
Definition
Causes, effects and control measures of: -
a. Air pollution
b. Water pollution
c. Soil pollution
d. Marine pollution
e. Noise pollution
f. Thermal pollution
g. Nuclear hazards
 Solid waste Management: Causes, effects and control measures of urban and
industrial wastes.
 Role of an individual in prevention of pollution
 Pollution case studies
 Disaster management: floods, earthquake, cyclone and landslides. (8 hrs)

Unit 3: Social Issues and the Environment

 Urban problems related to energy
 Water conservation, rain water harvesting, watershed management
 Resettlement and rehabilitation of people: its problems and concerns, Case studies
 Environmental ethics: Issues and possible solutions
 Climate change, global warming, acid rain, ozone layer depletion , nuclear accidents
and holocaust, Case studies
 Consumerism and waste products
 Environment Protection Act
 Air ( Prevention and Control of Pollution) Act
 Water (Prevention and control of Pollution) Act
 Wildlife Protection Act
 Forest Conservation Act
 Issues involved in enforcement of environmental legislation
 Public awareness (10 hrs)

52
 Module III

UNIT I : Waste Management in Food Industries 10 Hrs

 Classification and characterization of food industrial wastes from fruit and

vegetable processing industry, beverage industry, fish, meat and poultry industry,
sugar industry and dairy industry; Waste disposal methods –physical, chemical and
biological;
Module – IV

Unit I: Treatment Methods of Liquid & Solid Wastes

10hrs
 Treatment methods for liquid wastes from food process industries; Design of
activated sludge process, Rotating biological contactors, Trickling filters
 Treatment methods of solid wastes: Biological composting, drying and
incineration; Design of solid waste management system: Landfill digester,
Module – V
Unit 1- Human Rights– An Introduction to Human Rights, Meaning, concept and
development, Three Generations of Human Rights (Civil and Political Rights;
Economic, Social and Cultural Rights).
Unit-2 Human Rights and United Nations – contributions, main human rights related
organs - UNESCO,UNICEF, WHO, ILO, Declarations for women and children,
Universal Declaration of Human Rights.
Human Rights in India – Fundamental rights and Indian Constitution, Rights for
children and women, Scheduled Castes, Scheduled Tribes, Other Backward Castes and
Minorities
Unit-3 Environment and Human Rights - Right to Clean Environment and Public
Safety: Issues of Industrial Pollution, Prevention, Rehabilitation and Safety Aspect
of New Technologies such as Chemical and Nuclear Technologies, Issues of Waste
Disposal, Protection of Environment
Conservation of natural resources and human rights: Reports, Case studies and policy
formulation. Conservation issues of western ghats- mention Gadgil committee report,
Kasthurirengan report. Over exploitation of ground water resources, marine fisheries,
sand mining etc. (8 Hrs)

Internal: Field study

 Visit to a local area to document environmental grassland/ hill /mountain
 Visit a local polluted site – Urban/Rural/Industrial/Agricultural Study of common
plants, insects, birds etc
 Study of simple ecosystem-pond, river, hill slopes, etc

(Field work Equal to 5 lecture

hours)
53
 REFERENCES

1. Bharucha Erach, Text Book of Environmental Studies for undergraduate Courses.

University Press, IInd Edition 2013 (TB)
2. Clark.R.S., Marine Pollution, Clanderson Press Oxford (Ref)
3. Cunningham, W.P.Cooper, T.H.Gorhani, E & Hepworth, M.T.2001 Environmental
Encyclopedia, Jaico Publ. House. Mumbai. 1196p .(Ref)
4. Dc A.K.Enviornmental Chemistry, Wiley Eastern Ltd.(Ref)
5. Down to Earth, Centre for Science and Environment (Ref)
6. Heywood, V.H & Watson, R.T. 1995. Global Biodiversity Assessment, Cambridge
University Press 1140pb (Ref)
7. Jadhav.H & Bhosale.V.M. 1995. Environmental Protection and Laws. Himalaya Pub.
House, Delhi 284p (Ref)
8. Mekinney, M.L & Schock.R.M. 1996 Environmental Science Systems & Solutions. Web
enhanced edition 639p (Ref)
9. Miller T.G. Jr., Environmental Science, Wadsworth Publishing Co. (TB)
10. Odum.E.P 1971. Fundamentals of Ecology. W.B. Saunders Co. USA 574p (Ref)
11. Rao.M.N & Datta.A.K. 1987 Waste Water treatment Oxford & IBII Publication
Co.Pvt.Ltd.345p (Ref)
12. Rajagopalan. R, Environmental Studies from crisis and cure, Oxford University Press,
Published: 2016 (TB)
13. Sharma B.K., 2001. Environmental Chemistry. Geol Publ. House, Meerut (Ref)
14. Townsend C., Harper J, and Michael Begon, Essentials of Ecology, Blackwell
Science (Ref)
15. Trivedi R.K., Handbook of Environmental Laws, Rules Guidelines, Compliances and
Stadards, Vol I and II, Enviro Media (Ref)
16. Trivedi R. K. and P.K. Goel, Introduction to air pollution, Techno-Science Publication
(Ref)
17. Wanger K.D., 1998 Environmental Management. W.B. Saunders Co. Philadelphia, USA
499p (Ref)
18. (M) Magazine (R) Reference (TB) Textbook

Human Rights
1. Amartya Sen, The Idea Justice, New Delhi: Penguin Books, 2009.
2. Chatrath, K. J.S., (ed.), Education for Human Rights and Democracy (Shimla:
Indian Institute of Advanced Studies, 1998)
3. Law Relating to Human Rights, Asia Law House,2001.
54
4. Shireesh Pal Singh, Human Rights Education in 21 st Century, Discovery
Publishing House Pvt.Ltd, New Delhi,
5. S.K.Khanna, Children And The Human Rights, Common Wealth
Publishers,1998. 2011.
6. Sudhir Kapoor, Human Rights in 21st Century,Mangal Deep Publications,
Jaipur,2001.
7. United Nations Development Programme, Human Development Report 2004:
Cultural Liberty in Today’s Diverse World, New Delhi: Oxford University Press,
2004.

55
OPEN COURSE

56
 FS5OPT18 -SEMESTER V (B.C.M COLLEGE)

FOOD FACTS AND PRINCIPLES

Credit: 3 72 Hrs
Objectives:

UNIT 1 : INTRODUCTION AND CLASSIFICATION OF FOODS

16 Hrs

 definition-.Functions, Food groups, Food guide

 Classification:
a. Natural
b. Organic
c. Functional
d. Probiotic
e. Prebiotic
f. Fabricated
g. Functional
h. Space
i. Health
j. Nutritional
k.convenience
l. l.fast foods

UNIT II- METHODS OF PRESERVATION 14 Hrs

 low temperature
 high temperature
 use of preservatives
 dehydration
 irradiation

UNIT III- FOOD ADULTERATION 14 Hrs

 definition
 types
 intentional
 incidental
 methods of detection

UNIT IV: PREPARATION OF VARIETY OF FOODS 14 Hrs

 jam
57
  jellies
 marmalades
 purees
 sauces
 pickles

UNIT V: FOOD PACKAGING: 14 Hrs

 . Definition
 Functions and requirements for effective packaging
 Classifiction of packaging
 Materials for food packaging
 Modern concepts of food packaging technology

References:

1. Giridhar Lal, G.S, Siddappa and G.L Tandon, Preservation of fruits and vegetables, Indian
council of agricultural Research, New Delhi
2. N.Shakunthala manay and M.Shadhakaraswamy, Food Facts and Principles, New Age
international Publishers

58
 SEMESTER V (ST.GEORGE’S COLLEGE)
FS5OPT19- HUMAN HEALTH AND NUTRITION

CREDITS – 3 72 hrs

Unit 1- Basic concept of food, nutrition and health 12 hrs

Concept of nutrition, classification, nutrients- fat, protein, carbohydrates, vitamins, minerals, and
trace elements. Dietary fibre, nutritional profile of principle foods- cereals, pulses, milk and milk
products, egg, fish, poultry and spices. Nutritional requirements – concept of energy, energy
requirement, protein quality, balanced diet at different ages and nutritional needs during life
cycle ( infants to old age ) including physiological conditions like pregnancy and lactation.
Functions of food, components of food – functions and sources. Food group and concept of
balanced diet, socio – economic aspect of nutrition and health status in India. Nutrigenomics,
Functional foods, food safety and quality.

Unit 2 – Nutritional agencies 16hrs

Nutritional programmes related to nutrition- Vitamin A deficiency programme, National Iodine
Deficiency Disorder Programme, Mid- day meal programme, Integrated Child Development
Scheme (ICDS ). National and international agencies working towards food and nutrition-
NIPCCD,CARE, FAO, NIN, CFTRI. Assessment of nutritional status.

Unit 3- Food additives 10 hrs

Food additives- definition & types, colours, preservatives. Food adulteration, household level
food preservation and storage. Food labelling.

Unit 4 – Food processing 10 hrs

Methods of cooking, healthy cooking practices, food hygiene, potable water- methods of
purification. Food and water borne infections.

Unit 5- Major nutritional deficiency diseases 24 hrs

Protein energy malnutrition, Vitamin A deficiency, Iron deficiency, Iodine deficiency- Causes,
symptoms, prevention and any government programme in related. Life style diseases- BP,
diabetics, obesity- causes and prevention through life style modification. Social health problems-
smoking, alcoholism, drugs and AIDS. Diseases related to mineral deficiency.

REFERENCES

1. Mudambi, S. R., Rajagopal M. V., Fundamentals of food and Nutritions, 2 nd edition,

Wiley Eastern Ltd, New Delhi 1990.

2. Swaminathan, M., Hand book of Food & Nutrition, Bappco Ltd, Bangalore, 1978.

3. Srilakshmi, B, Nutrition Science, New age international (P) Ltd publishers, New Delhi,
2006
59
 SEMESTER V (N.S.S. COLLEGE)

FS5OPT20- HUMAN HEALTH AND NUTRITION

CREDITS – 3 72 hrs

Unit 1- Basic concept of food, nutrition and health 12 hrs

Concept of nutrition, classification, nutrients- fat, protein, carbohydrates, vitamins, minerals, and
trace elements. Dietary fibre, nutritional profile of principle foods- cereals, pulses, milk and milk
products, egg, fish, poultry and spices. Nutritional requirements – concept of energy, energy
requirement, protein quality, balanced diet at different ages and nutritional needs during life
cycle ( infants to old age ) including physiological conditions like pregnancy and lactation.
Functions of food, components of food – functions and sources. Food group and concept of
balanced diet, socio – economic aspect of nutrition and health status in India. Nutrigenomics,
Functional foods, food safety and quality.

Unit 2 – Nutritional Programmes 16hrs

Nutritional programmes related to nutrition- Vitamin A deficiency programme, National Iodine
Deficiency Disorder Programme, Mid- day meal programme, Integrated Child Development
Scheme (ICDS ). National and international agencies working towards food and nutrition-
NIPCCD,CARE, FAO, NIN, CFTRI. Assessment of nutritional status.

Unit 3- Food additives 10 hrs

Food additives- definition & types, colours, preservatives. Food adulteration, household level
food preservation and storage. Food labelling.

Unit 4 – Food processing 10 hrs

Methods of cooking, healthy cooking practices, food hygiene, potable water- methods of
purification. Food and water borne infections.

Unit 5- Major nutritional deficiency diseases 24 hrs

Protein energy malnutrition, Vitamin A deficiency, Iron deficiency, Iodine deficiency- Causes,
symptoms, prevention and any government programme in related. Life style diseases- BP,
diabetics, obesity- causes and prevention through life style modification. Social health problems-
smoking, alcoholism, drugs and AIDS. Diseases related to mineral deficiency.

REFERENCES

1. Mudambi, S. R., Rajagopal M. V., Fundamentals of food and Nutritions, 2 nd edition,

Wiley Eastern Ltd, New Delhi 1990.

2. Swaminathan, M., Hand book of Food & Nutrition, Bappco Ltd, Bangalore, 1978.

3. Srilakshmi, B, Nutrition Science, New age international (P) Ltd publishers, New Delhi,
2006.
60
 - SEMESTER V
FS5CRP21- BASIC MICROBIOLOGY PRACTICALS
Credit – 2 72hrs
OBJECTIVES:
- To study the different laboratory equipments in the lab
- To understand the preparation of media
- To get thorough with various staining techniques, isolation and enumeration of microbes

1. Study of compound microscope

2. Working and handling of common microbiological laboratory equipments and materials
3. Preparation of microscopic examination
4. Monochrome staining
5. Differential staining
6. Capsule staining
7. Spore staining
8. Microscopic examination of living organisms- hanging drop mount method for the
demonstration of bacterial motility
9. Negative staining of bacteria
10. Isolation, Enumeration and Characteristics of microorganisms

References:
Dubey,R.C and Maheshwari, D.K. Practical microbiology. S.Chand & Company Ltd, Ram Nagar
200

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 SEMESTER V
FS5CRP22- FOOD ANALYSIS AND ADULTERATION TESTING
PRACTICALS-I
Credits-2 72hrs
1. INTRODUCTION TO LABORATORY EQUIPMENTS AND APPARATUS

2. ANALYSIS OF MILK
 Milk Solids,
 Ash
 Fat
 Protein
 Lactose
 Acidity

Qualitative test
 MBRT Test
 Starch
 Sucrose
 Urea
 Formalin

3. ANALYSIS OF SQUASH:
 Total solids
 Ash
 Water insoluble ash, Water soluble ash, Alkalinity water soluble Ash
 Acidity
 Total Sugar
 Soluble solids(Refractive index)
 Qualitative tests- potassium metabisulphite, sodium benzoate

4. ANALYSIS OF CONDENSED MILK

 Total Solids
 Fat
 Acidity
 Estimation of lactose and estimation of sucrose
 Qualitative tests- sucrose, starch

5. ANALYSIS OF VINEGAR
 Total solids
 Acidity
 Specific gravity
 Qualitative tests
6. ANALYSIS OF HONEY
62
  Moisture
 Estimation of reducing sugar
 Acidity
 Specific gravity
 Qualitative tests- Aniline chloride and Added glucose

7. ANALYSIS OF WINE
 Specific gravity
 Suspended solids
 Dissolved solids
 Total solids
 Total acidity

8. ANALYSIS OF SPICES
 Moisture
 Alcoholic extract
 Ash
 Acid insoluble ash
 Volatile Oil

9. ANALYSIS OF TOMATO KETCHUP

 Moisture
 Ash
 TSS
 Acidity

10. DETECTION OF ADULTERATION IN VARIOUS FOODS

 Milk
 Condensed milk
 Honey
 Squash
 Vinegar
 Wine
 Spices
 Ketchup

63
 SEMESTER V

FS5CRP23- FOOD CHEMISTRY PRACTICALS

Credit – 2 72 hrs

1. Estimation of Starch
2. Estimation of Crude fibre
3. Estimation of sugar by Phenol Sulphuric acid method
4. Estimation of sugar by Munson & Walker’s method
5. Estimation of sugar by Lane & Eynon’s method
6. Water Hardness
7. Paper Chromatography
8. Saponification Value of oils/fats
9. Acid value of oils/fats
10.Estimation of ascorbic acid

64
SEMESTER VI

65
 SEMESTER VI
FS6CRT24-ENTREPRENEURSHIP DEVELOPMENT & MANAGEMENT IN FOOD
INDUSTRY
Credits - 4 72 hrs
UNIT I
Entrepreneurship: Definition, characteristics and traits, difference between entrepreneur,
intrapreneur and manager, types of entrepreneurs, role of entrepreneurs in economic
development 12 hrs
UNIT II
Project formulation- various approaches principles of product selection and development
techno-economic feasibility of the project, structure of project report
14 hrs
UNIT III
Role of Government in promoting Entrepreneurship
 Incentives, subsidies and grants
 Agencies and their role - DIC, SISI, EDII, NIESBUD, NEDB

14 hrs

UNIT IV
Management- Characteristics, Objectives, Principles, Challenges, Importance, Levels of
management, Food industry and Management

16 hrs
UNIT V
Product Development - need for new products, stages in product development, factors to be
considered for it, Pricing and distribution of new product -kinds of pricing, sales promotion
techniques

16 hrs

REFERENCES
 Gupta,C.P. Entrepreneurship Development in India. Sultan Chand & sons, New Delhi
 Abraham, M.M.Entrepreneurship Development & Management, Prakash Publications,
Changanacherry, 2000.

66
 SEMESTER VI
FS6CRT25-FOOD ADULTERATION & TESTING
Credit – 4 72 hrs
OBJECTIVES:
 To enable students to familiarize about the testing methods for adulteration.
 To test for adulteration in food samples.

UNIT I- FOOD ADULTERATION 12 hrs

 Definition, Classification,
 Health hazards caused by various adulterants
 Critical levels of metals in various foods.

UNIT II- COMPOSITION AND QUALITY CRITERIA FOR PLANT FOODS 16 hrs
 Oils and Fats
 Spices and condiments
 Food grains
 Fruits & Vegetables
 Beverages- Alcoholic & Non Alcoholic

UNIT III- COMPOSITION AND QUALITY CRITERIA FOR ANIMAL FOODS 14 hrs
 Milk and Milk Products
 Flesh Foods
 Egg

UNIT IV- COMPOSITION & QUALITY CRITERIA FOR SUGAR & PRESERVES &
TIN FOODS 14 hrs
 Sugar and Sugar products
 Preserves
 Tin Foods

UNIT V- FOOD ADDITIVES 16 hrs

 Introduction
 Classification- Antioxidants, Preservatives, Emulsifiers, Stabilizers, sweeteners,
thickening agents, chelating agents, curing agents, leavening agents, anti caking agents,
coloring agents, flavoring agents.

REFERENCES:
 Handbook of Analysis; QC for Fruits & Vegetable Products
 E.M.Master; Standard Methods for examination of Dairy Products
 Jacob; Chemical methods of Food Analysis
67
CHOICE BASED

68
 SEMESTER VI
FS6CBT 26 -COCONUT & BEVERAGE TECHNOLOGY

Credit: 4 72 Hrs

Objectives
 To enable the study to get an up to date knowledge about fermented foods and beverages

UNIT I Introduction to Coconut Technology 12 Hrs

 Harvesting & storage of coconut & coconut water
 Copra- Introduction, Grades, Copra Drying, Quality Copra
 Coconut oil- Introduction, Properties, Uses, Extraction Methods,
 Quality Standard methods Of Refining, Virgin Coconut Oil

UNIT II Coconut products and its processing 14 Hrs

 Coconut Toffee
 Dehydrated Sweet Coconut
 Coconut Baked Custard
 Coconut Chips
 Preserved Coconut Milk
 Coconut Cream
 Coconut Jam
 Coconut Honey
 Coconut Cheese
 Spray Dried Coconut Milk Powder
 Dessicated coconut

UNIT III Processing Technology of Fruit beverages 16 Hrs

 Fruit juice
 Fruit drink
 Fruit squash
 Fruit cordial
 Fruit juice concentrate

UNIT IV 14 Hrs
Processing Technology of Carbonated beverages

69
UNIT V 16 Hrs
Processing Technology of Alcoholic beverages
 Wine
 Beer
 Distilled spirits- vodka, gin, whisky, brandy, rum

References:
1. Srilakshmi, Food Science. New Age International Publishers, New Delhi,2003
2. Potter,N.N,Hotchmiss, J.H. Food Science, CBS Publishers, New Delhi,2002

70
 SEMESTER VI
FS6CBT27- BASIC FOOD ENGINEERING
Credit 4 (72 Hrs)

UNIT I: DIMENSIONS, QUANTITITES AND UNITS 10 Hrs

a. Dimensions and units

b. Basic physical quantities: velocity and speed, acceleration, force and momentum, weight,
pressure. Work and energy, power.

UNIT II: FLUID FLOW IN FOOD PROCESSING

16 Hrs
a. Fundamentals of fluid flow

b. Properties of fluids, density, viscosity, Handling system for Newtonian liquids –

Continuity equation, Reynolds number, Entrance region and fully developed flow,
Velocity profile.

c. Measurement of fluid flow, Pitot tube.

UNIT III: HEAT TRANSFER IN FOOD PROCESSING

16 Hrs
a. Principles of heat transfer, heat exchangers.

b. Thermal properties of food, specific heat, thermal conductivity, thermal diffusivity

c. Modes of heat transfer: conduction, convection, and radiation

d. Conductive heat transfer in rectangular slab

UNIT IV: UNIT OPERATIONS 16Hrs

a. Separation processes: centrifugation, filtration, solvent extraction
.
b. Mechanical operations: mixing of liquid and solid food materials, size reduction of liquid
and solid food materials, Extrusion

c. Membrane separation: electro dialysis system, reverse osmosis, ultra filtration.

UNIT V: FREEZING AND DRYING 14 Hrs

a. Refrigeration: selection of refrigerant, components of a refrigeration system, advantages
and disadvantages.

b. Freezing: principles, types of freezing, theories of freezing, Merits and demerits of

freezing.

71
c. Drying: Theories of drying, types of driers, Merits and demerits of freezing of drying.

d. Evaporation: Types of evaporators.

REFERENCE:

1. Introduction to food engineering, 4 th edition, R. Paulsingh & Dennis .R. Heldman,

Elsevier publications.
2. Singh, R.P., 2004, Introduction to Food Engineering 3rd edition. Academic Press,
London.

72
 SEMESTER VI
FS6CBT28- INTRODUCTION TO FOOD ENGINEERING
Credit – 4 72 hrs
OBJECTIVES:
- To provide an understanding of basics in food engineering

UNIT I- INTRODUCTION 10 hrs

Dimensions – Primary and Secondary
Engineering Units – Base units, Derived units and supplementary units
System – State of a system, extensive and intensive properties
Density – Solid, Particle and Bulk density
Concentration, Temperature, Pressure, Enthalpy, Power and area
Phase diagram of water

UNIT II – THERMODYNAMICS AND EQUILIBRIUM 13 hrs

Conservation of mass- conservation of mass for an open system and a closed system
Thermodynamics – laws of thermodynamics
Equation of state and Perfect Gas Law
Energy – potential and kinetic energy
Energy balance for a closed system and an open system, total energy balance

UNIT III – FLUID FLOW IN FOOD PROCESSING 17 hrs

Liquid Transport Systems – Pipes and Pumps
PUMPS- Definition, classification, positive displacement and centrifugal pumps, factors
affecting choice of a pump
Properties of liquids - Density, Pressure, Surface tension and Viscosity.
Newtonian and non Newtonian fluids, laminar and turbulent fluid, The Continuity equation,
Reynold’s number
Energy equation for steady flow of fluids – pressure, kinetic energy, potential energy, frictional
loss, power requirements of a pump

UNIT IV – ENERGY IN FOOD PROCESSES 17 hrs

Generation of steam – Steam Generation System, Steam Tables, Steam Utilization
Fuel utilization- Systems, Mass And Energy Balance Analysis, Burner Efficiency
Electric Power Utilization – Electric Terms and Units, Ohm’s Law, Electric Circuits, Electric
Motors, Electric Controls and Lighting

UNIT V – HEAT TRANSFER IN FOOD PROCESSING 15 hrs

Thermal properties of food – Specific Heat, Thermal Conductivity, Thermal Diffusivity
73
Modes of Heat Transfer – Conductive, Convective, Radiative
Steady state heat transfer, Application of steady state heat transfer
Fourier’s law
Role of insulation in reducing heat loss from process equipment
REFERENCES
 Dincer, I. Heat Transfer Food Cooling Applications. Taylor and Francis Publishers, USA.
1997.
 Heldman, D.R. and Lund, D.B. Handbook of Food Engineering 2nd edition. CRC press,
Newyork, 2007.
 Singh, R.P. Introduction to Food Engineering 3rd edition. Academic Press, London. 2004.

74
 SEMESTER VI
FS6CRP29-ADVANCED FOOD MICROBIOLOGY PRACTICALS
Credits – 2 72 hrs
Objectives:
- To study the standard plate count method
- To identify microorganisms based on their enzymatic activity
- To evaluate micro flora of various food samples
- To assess sanitary quality of water

1. Composition, preparation and sterilization of media, nutrient agar, PDA agar,

McConkey Agar, EMB Agar
2. Isolation of Pure Colonies
 Preparation of media and sterilization,
 Pour plate and Streak Plate Methods
3. Microbiology of Milk
a) Quantitative analysis of milk by SPC(standard Plate Count Method)
b) Enzymatic test of milk by MBRT(Methylene Blue Reductase Test)
c) Determination of phosphatase activity of milk
d) Detection of mastitis through milk test
e) Detection of calcium and phosphorous in milk

4. Microbiological Analysis of Meat and Fish and Egg

5. Microbiology of Sauce
6. Microbiology of Bread (Yeast & mold)
7. Microbiology of fruits and vegetables
8. Microbiology of Air, Water and Soil
9. SWAB test
10. Biochemical Testing

a) Triple sugar iron agar test

b) Indole Production Test
c) Methyl Red Test
d) Vogues Proskauer Test
e) Citrate Utilization Test

75
 SEMESTER VI
FS6CRP30-FOOD ANALYSIS AND ADULTERATION TESTING
PRACTICALS- II
Credit – 2 72hrs
1. ANALYSIS OF JAM
 Determination of Soluble Solids
 Insoluble Solids
 Totals Solids
 Acidity
 Pectin Content
 Total Sugar

2. ANALYSIS OF TEA
 Moisture
 Ash
 Water soluble Ash
 Alkalinity of water Soluble Ash
 Total extractives
 Stalks in Tea
 Tannin

3. ANALYSIS OF COFFEE
 Moisture
 Ash
 Water-soluble ash
 Alkalinity of soluble ash
 Caffeine extractives
 Chicory
 Qualitative tests for chicory

4. ANALYSIS OF WHEAT FLOUR

 Moisture
 Ash
 Gluten
 Crude fibre
 Maltose figure
 Acidity
 Acid insoluble ash
 Sedimentation value

5. ANALYSIS OF BUTTER
 Moisture

76
  Curd and salt
 Fat analysis
 Total titratable acidity
 Qualitative tests- added color, vanaspathi and added starch
6. ANALYSIS OF COCOA POWDER
 Moisture
 Ash
 Bulk Density
 Fat
 Crude fibre

7. ANALYSIS OF MILK POWDER

 Moisture
 Ash
 Alkalinity of ash
 Acidity
 Fat
 Lactose
 Bulk density

8. ANALYSIS OF JELLY
 Determination of Soluble solids
 Insoluble solids
 Total solids
 Total sugar
 Acidity
 Pectin

9. DETECTION OF ADULTERATION IN VARIOUS FOODS

 Jam
 Tea
 Coffee
 Wheat Flour
 Butter
 Milk powder
 Jelly
 Cocoa powder

77
10. SENSORY ANALYSIS OF
FOODS
 DIFFERENCE TESTS
- Paired
- Compared
- Duo-trio
- Triangle
 RATING TEST
- Ranking test
- Two sample test
- Multiple sample test
 NUMERICAL SCORING
TEST – Composite scoring test

78
 SEMESTER VI

FS6CRP31-ADVANCED FOOD
CHEMISTRY PRACTICALS
Credits- 2
72 hrs

1. Estimation of Chlorophyll
2. Estimation of SO2
3. Estimation of sucrose by
Willstatter’s method
4. Peroxide value of fats/oils
5. Estimation o f protein by Lowry
method
6. Estimation of Iodine value
7. Estimation of free fatty acids
8. Estimation of protein by Sorenson’s
Formol titration
9. Enzyme standardization-
Determination of amylase activity
10. Estimation of Protein by Biuret
method

79
 PROJECT
/
DISSERTATI
ON-
FS6DSP32

80