diploma in engineering and technology - Directorate Of ...

Curriculum Development Centre, DOTE.

DIPLOMA IN ENGINEERING AND TECHNOLOGY

1078

DIPLOM IN FOOD PROCESSING AND PRESERVATION

SEMESTER PATTERN

N –SCHEME

SYLLABUS

IMPLEMENTED FROM 2020 - 2021

CURRICULUM DEVELOPMENT CENTER, DIRECTORATE OF TECHNICAL EDUCATION

CHENNAI – 600 025, TAMILNADU


DIPLOMA IN FOOD PROCESSING AND PRESERVATION

Syllabus Revision Committee

Chairperson Tmt. G.LAXMI PRIYA,I.A.S.

Director, Directorate of Technical Education

Chennai-25

Convener Thiru. C.MUTHUKRISHNAN

618-Bharath Institute Of Catering Technology& Hotel Management, Thanjavur.

Members

Dr.S.SELVAKUMAR, PRINCIPAL, THE KAVERY ARTS & SCIENCE COLLEGE FOR WOMEN,MECHERI, SALEM.

Mrs.T.ARUNMOZHI, HOD/EEE, THE KAVERY INSTITUTE OF TECHNOLOGY,MECHERI,SALEM.

Dr.S.DEEPA, PROFEESOR & HEAD, PGP COLLEGE OF ARTS & SCIENCE,NAMAKKAL

Mrs. P.SUBA, HOD, BHARATH COLLEGE OF SCIENCE & MANAGEMENT,THANJAVUR.

Miss.T.S.DHANAPRIYA, PROFESSOR, BHARATH COLLEGE OF SCIENCE & MANAGEMENT, THANJAVUR.

Mrs. J. DIVYADHARSHINI, PROFESSOR, BHARATH COLLEGE OF SCIENCE & MANAGEMENT, THANJAVUR.


DIPLOMA COURSES IN ENGINEERING/TECHNOLOGY

(SEMESTER SYSTEM)

(Implemented from 2020 - 2021)

N - SCHEME

R E G U L A T 10 N S*

*Applicable to the Diploma Courses other than Diploma in Hotel Management &

Catering Technology.

1. Description of theCourse:

a. Full Time (3years)

The Course for the Full Time Diploma in Engineering shall extend over a period of

three academic years, consisting of 6 semesters* and the First Year is common to

all Engineering Branches.

b. Sandwich (3'/years)

The Course for the Sandwich Diploma in Engineering shall extend over a period of

three and half academic years, consisting of 7 semesters* and the First Year is

common to all Engineering Branches. The subjects of three years full time diploma

course being regrouped for academic convenience.

During 4th and/or during 7th semester the students undergo industrial training for

six months / one year. Industrial training examination will be conducted after

completion of every 6 months of industrialtraining.

c. Part Time (4years)

The course for the Part Time Diploma in Engineering shall extend over a period of

4 academic years containing of 8 semesters*, the subjects of 3 year full time

diploma courses being regrouped for academic convenience.

” Each Semester will have 16 weeks c/oral/on of study with 35 hrs. / Week for

Regular Diploma Courses and 18 hrs. / Week for Part-Time Diploma Courses.


The Curriculum for all the 6 Semesters of Diploma courses (Engineering & Special

Diploma Courses viz. Textile Technology, Leather Technology, Printing

Technology, Chemical Technology etc.) have been revised and revised curriculum

is applicable for the candidates admitted from 2020 — 2021 academic year

onwards.

2. Condition for Admission:

Condition for admission to the Diploma courses shall be required to have passed

in The S.S.L.C Examination of the Board of Secondary Education, Tamil Nadu.

(Or)

The Anglo Indian High School Examination with eligibility for Higher Secondary

Course in Tamil Nadu.

(Or)

The Matriculation Examination of Tamil Nadu.

(Or)

Any other Examinations recognized as equivalent to the above by the Board of

Secondary Education, Tamil Nadu.

Note: In addition, at the time of admission the candidate will have to satisfy certain

minimum requirements, which may be prescribed from time to time.

3. Admission to Second year (Lateral Entry):

A pass in HSC (academic) or (vocational) courses mentioned in the Higher

Secondary Schools in Tamil Nadu affiliated to the Tamil Nadu Higher Secondary

Board with eligibility for University Courses of study or equivalent examination &

Should have studied the following subjects.

A pass in 2 Years ITI with appropriate Trade or Equivalent examination.


Sl. no Courses H.Sc Academic H.Sc Vocational Industrial Training Institute Courses

Subjects Studied Subjects Studied Related subjects

Vocational subjects

1 All the Regular and Sandwich Diploma Courses

Physics and Chemistry as compulsory along with Mathematics / Biology

Maths / Physics

/Chemistry Related Vocational Subjects Theory& Practical

2 years course to be passed with appropriate

Trade

2 Diploma Course in Commercial Practice

English &Accountancy

English &Accountancy

Accountancy & Auditing,

English & Elements of Economics

English & Elements of Economics

Banking,

English & Elements of Commerce

English& Management Principles

& Techniques,

Business Management,

English &Typewriting

Co-operative Management,

International Trade,

Marketing &Salesmanship

Insurance & Material Management

Office Secretaryship

• For the Diploma Courses related with Engineering/Technology, the related /

equivalent subjects prescribed along with Practicals may also be taken for arriving

the eligibility.

• Branch will be allotted according to merit through counseling by the respective

Principal as per communal reservation.

• For admission to the Textile Technology, Leather Technology, Printing


Technology, Chemical Technology and Commercial Practice Diploma courses the

candidates studied the related subjects will be given first preference.

• Candidates who have studied Commerce Subjects are not eligible for Engineering

Diploma Courses.

4. Age Limit: No Age limit.

5. Medium of Instruction: English

6. Eligibility for the Award of Diploma:

No candidate shall be eligible for the Diploma unless he/she has undergone the

prescribed course of study for a period of not less than 3 academic years in any

institution affiliated to the State Board of Technical Education and Training, Tamil

Nadu, when joined in First Year and two years if joined under Lateral Entry

scheme in the second year and passed the prescribed examination.

The minimum and maximum period for completion of Diploma Courses are as

given below:

DiplomaCourse Minimum Maximum

Period Period

Full Time 3 Years | 6 Years

Full Time (Lateral Entry)

2 Years S Years

Sandwich 31/Years 6172Years

Part Time 4 Years 7 Years


This will come into effect from N Scheme onwards i.e. from the academic year

2020-2021.

7. Subjects of Study and Curriculum outline:

The subjects of study shall be in accordance with the syllabus prescribed from

time to time, both in theory and practical subjects.

The curriculum outline is given in Annexure —I.

8. Examinations:

Board Examinations in all subjects of all the semesters under the scheme of

examinations will be conducted at the end of each semester.

The internal assessment marks for all the subjects will be awarded on the basis of

continuous internal assessment earned during the semester concerned. For each

subject 25 marks are allotted for internal assessment. Board Examinations are

conducted for 100 marks and reduced to 75.

The total marks for result are 75 + 25 = 100 Marks.

9. Continuous Internal Assessment:

1. For Theory Subjects:

The Internal Assessment marks for a total of 25 marks, which are to be distributed

as follows:

i)Subject Attendance 5 Marks

(Award of marks for subject attendance to each subject Theory/Practical will be as

per the range given below)

80% - 83% 1 Mark

84% - 87% 2 Marks

88% - 91% 3 Marks

92% - 95% 4 Marks

96% - 100% 5 Marks

10 Marks


ii) Test #

2 Tests, each of 2 hours duration for a total of 50 marks are to be conducted. Average of these Two test marks will be taken and the marks to be 05 Marks reduced to: The Test — III is to be the Model Examination covering all the five units and the be reduced to:

05 Marks

TEST UNITS WHENTO

CONDUCT MARKS DURATION

Test I Unit — I & II End of 6 h week 50 2 Hrs

Test II Unit — III & IV End of 12th

week 50 2 Hrs

Test Ill

Model Examination: Covering all the 5 Units. (Board Examinations- question paper- pattern).

End of 16th

week

100

3 Hrs

# From the Academic Year 2020 —2021 onwards.

Question Paper Pattern for the Test- I and Test—II is as follows. The tests should

be conducted by proper schedule. Retest marks should not be considered for

internal assessment.

Without Choice:

Part A Type questions: 6 Questions • 1 mark

Part B Type questions: 7 Questions • 2 marks

Part C Type questions: 2 Questions • 15marks

Total

06marks

14marks

30marks

50 marks


iii) Assignment 5Marks

For each subject Three Assignments are to be given each for 20 marks and the

average marks scored should be reduced for 5 marks.

iv) Seminar Presentation 5Marks

The students have to select the topics either from their subjects or general

subjects which will help to improve their grasping capacity as well as their capacity

to express the subject in hand. The students will be allowed to prepare the

material for the given topic using the library hour and they will be permitted to

present seminar (For First and Second Year, the students will be permitted to

present the seminar as a group not exceeding six members and each member of

the group should participate in the presentation. For the Third Year, the students

should present the seminar individually.) The seminar presentation is mandatory

for all theory subjects and carries 5 marks for each theory subject. The respective

subject faculty may suggest topics to the students and will evaluate the submitted

materials and seminar presentation. (2 1/2 marks for the material submitted

in writing and 2 1/2 marks for the seminar presentation). For each subject

minimum of two seminars are to be given and the average marks scored should

be reduced to 5 marks.

All Test Papers, Assignment Papers / Notebooks and the seminar presentation

written material after getting the signature with date from the students must be

kept in safe custody in the department for verification and audit. It should be

preserved for one semester after publication of Board Exam results and produced

to the flying squad and the inspection team at the time of inspection/verification

2. For Practical Subjects:

The Internal Assessment mark for a total of 25 marks which are to be distributed

as follows:-

a) Attendance 5Marks

(Award of marks same as theory subjects)

b) Procedure/ observation and tabulation/

Other Practical related Work : 10Marks

c) Record writing : 10Marks

TOTAL : 25Marks


• All the Experiments/Exercises indicated in the syllabus should be completed and

the same to be given for final Board examinations

• The observation note book / manual should be maintained for 10 marks. The

observation note book / manual with sketches, circuits, programme, reading and

calculation written by the students manually depends upon the practical subject

during practical classes should be evaluated properly during the practical class

hours with date.

• The Record work for every completed exercise should be submitted in the

subsequent practical classes and marks should be awarded for 10 marks for each

exercise as per the above allocation.

• At the end of the Semester, the average marks of all the exercises should be

calculated for 20 marks (including Observation and Record writing) and the marks

awarded for attendance is to be added to arrive at the internal assessment mark

for Practical. (20+5=25 marks)

• Only regular students, appearing first time have to submit the duly signed bonafide

record note book/file during the Practical Board Examinations.

All the marks awarded for Assignments, Tests, Seminar presentation and Attendance

should be entered periodically in the Personal Theory Log Book of the staff, who is

handling the theory subject.

The marks awarded for Observation, Record work and Attendance should be entered

periodically in the Personal Practical Log Book of the staff, who is handling the practical

subject.

10. Communication Skill Practical, Computer Application Practical and

11. Physical Education:

The Communication Skill Practical and Computer Application Practical with more

emphasis are being introduced in First Year. Much Stress is given to increase the

Communication skill and ICT skill of students.

As per the recommendation of MHRD and under Fit India scheme, the Physical

education is introduced to encourage students to remain healthy and fit by

including physical activities and sports.


12. Project Work and Internship:

The students of all the Diploma Courses have to do a Project Work as part of the

Curriculum and in partial fulfillment for the award of Diploma by the State Board of

Technical Education and Training, Tamil Nadu. In order to encourage students to

do worthwhile and innovative projects, every year prizes are awarded for the best

three projects i.e. institution wise, region wise and state wise. The Project work

must be reviewed twice in the same semester. The project work is approved

during the V semester by the properly constituted committee with

guidelines.

a) Internal assessment mark for Project Work &Internship:

ProjectReview1 10marks

ProjectReviewII 10marks

Attendance 05 marks (Award of marks same as theory

subjectpattern)

Total 25marks

Proper record should be maintained for the two Project Reviews and preserved for

one semester after the publication of Board Exams results. It should be produced

to the flying squad and the inspection team at the time of inspection/verification.

b) Allocation of Marks for Project Work & Internship in Board Examinations:

Demonstration/Presentation 25marks

Report 25marks

VivaVoce 30marks

InternshipReport 20 marks

Total 100*marks

*Examination will be conducted for 100 marks and will be converted to 75 marks.

c) InternshipReport:

The internship training for a period of two weeks shall be undergone by every

candidate at the end of IV / V semester during vacation. The certificate shall be


produced along with the internship report for evaluation. The evaluation of

internship training shall be done along with final year “Project Work & Internship”

for 20 marks. The internship shall be undertaken in any industry / Government or

Private certified agencies which are in social sector / Govt. Skill Centers /

Institutions / Schemes.

A neatly prepared PROJECT REPORT as per the format has to be submitted

by individual student during the Project Work & Internship Board

examination.

13. Scheme ofExaminations:

The Scheme of examinations for subjects is given in Annexure - II.

14. Criteria forPass:

1. No candidate shall be eligible for the award of Diploma unless he/she has

undergone the prescribed course of study successfully in an institution approved

by AICTE and affiliated to the State Board of Technical Education & Training,

Tamil Nadu and pass all the subjects prescribed in the curriculum.

2. A candidate shall be declared to have passed the examination in a subject if

he/she secures not less than 40% in theory subjects and 50% in practical subjects

out of the total prescribed maximum marks including both the Internal Assessment

and the Board Examinations marks put together, subject to the condition that

he/she secures at least a minimum of 40 marks out of 100 marks in the Board

Theory Examinations and a minimum of 50 marks out of 100 marks in the Board

Practical Examinations.

15. Classification of successful candidates:

Classification of candidates who will pass out the final examinations from April

2023 onwards (Joined first year in 2020 -2021) will be done as specified below.

First Class with Superlative Distinction:

A candidate will be declared to have passed in First Class with Superlative

Distinction if he/she secures not less than 75% of the marks in all the subjects

and passes all the semesters in the first appearance itself and passes all subjects

within the stipulated period of study 2 / 3 / 31/ / 4 years [Full time(lateral entry)/Full

Time/Sandwich/Part Time] without any break in study.


First Class with Distinction:

A candidate will be declared to have passed in First Class with Distinction if

he/she secures not less than 75% of the aggregate marks in all the semesters put

together and passes all the semesters except the I and II semester in the first

appearance itself and passes all subjects within the stipulated period of study 2 / 3

/ 3' / 4 years [Full time(lateral entry)/Full Time/Sandwich/Part Time] without any

break in study.

First Class:

A candidate will be declared to have passed in First Class if he/she secures not

less than 60% of the aggregate marks in all the semesters put together and

passes all the subjects within the stipulated period of study 2 / 3 / 31/ / 4 years

[Full time(lateral entry)/Full Time/Sandwich/Part Time] without any break in study.

Second Class:

All other successful candidates will be declared to have passed in Second Class.

The above classifications are also applicable for the Sandwich / Part-Time

students who pass out Final Examination from October 2023 / April 2024 onwards

(both joined First Year in 2020 -2021)

16. Duration of a period in the Class TimeTable:

The duration of each period of instruction is 1 hour and the total period of

instruction hours excluding interval and lunch break in a day should be uniformly

maintained as 7 hours corresponding to 7 periods of instruction (Theory &

Practical).


ANNEXURE I

STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU


SYLLABUS

N-SCHEME

(Implemented from the Academic year2020-2021 onwards)

CURRICULUM OUTLINE

III SEMESTER (FULL TIME)

Col.

No.

Subject

Code

Subject

Hours Per Week

Theory

Tutorial Practical Total

1 4078310 FOOD CHEMISTRY 4 - - 4

2 4078320 FOOD MICROBIOLOGY 4 - - 4

3 4078330 FOOD ENGINEERING 4 - - 4

4 4078340

FOOD CHEMISTRY

PRACTICAL - - 5 5

5 4078350

FOOD MICROBIOLOGY

PRACTICAL - - 5 5

6 4078360

FUNDAMENTALS OF

NUTRITION PRACTICAL - - 5 5

7 4078370

FUNDAMENTALS OF FOOD

SCIENCE PRACTICAL - - 5 5

Extra/Co-Curricular activities

Physical Education - - 2 2

Library - - 1 1

Total 12 - 23 35


ANNEXURE - I


DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS

N-SCHEME

(Implemented from the Academic year2020-2021 onwards)

CURRICULUM OUTLINE

IV SEMESTER (FULL TIME)

Col.

No.

Subject

Code

Subject

Hours Per Week

Theory


1 4078410

FOOD PROCESSING

TECHNOLOGY

4 -

- 4

2 4078420

FOOD PROCESSING

EQUIPMENTS

5 -

- 5

3 4078430 FOOD SAFETY 5 - - 5

4 4078440

ELECTRICAL AND

ELECTRONICS ENGINEERING

4 -

4

5 4078450

FOOD PROCESSING

TECHNOLOGY PRACTICAL

- -

4 4

6 4078460

FOOD ANALYSIS & QUALITY

CONTROL PRACTICAL

- -

5 5

7

4078470

ELECTRICAL AND

ELECTRONICS ENGINEERING

PRACTICAL

-

-

5 5

Extra / Co- curricular Activities

Physical Education 2

Library 1

Total 18 14 35


ANNEXURE - I



N-SCHEME

(Implemented from the Academic year 2020-2021 onwards)

CURRICULUM OUTLINE

V SEMESTER (FULL TIME)

Col.

No.

Subject

Code

Subject

Hours Per Week

Theory


1 4078510 FOOD PRESERVATION 5 - 5

2 4078520 FOOD QUALITY AND

WASTE MANAGEMENT 5 - 5

3 4078530 DAIRY EQUIPMENT AND

UTILITIES 4 - 4

4 ELECTIVE THEORY - I 5 5

5 4078550 FOOD PRESERVATION

PRACTICAL - 4 4

6 ELECTIVE PRACTICAL – I - 5 5

7 4044570 ENTREPRENEURSHIP AND

STARTUPS PRACTICAL - 4 4

Extra / Co- curricular Activities

Physical Education 2

Library 1

Total 19 13 35

Elective Subjects Any one of the following theory subject with corresponding Practical may be

Selected as Elective-I

Elective Theory - I Elective Practical - I

4078541 DAIRY TECHNOLOGY 4078561 DAIRY TECHNOLOGY PRACTICAL

4078542 BIOCHEMISTRY AND NUTRITION

4078562 BIOCHEMISTRY AND NUTRITION PRACTICAL

4078543 AGRO PROCESSING 4078563 AGRO PROCESSING PRACTICAL


ANNEXURE - I



N-SCHEME

(Implemented from the Academic year 2020-2021 onwards)

CURRICULUM OUTLINE

VI SEMESTER (FULL TIME)

Col.

No.

Subject

Code

Subje

ct

Hours Per Week

Theory


1 4078610 QUALITY ASSURANCE 6 - - 6

2 4078620 BAKERY AND

CONFECTIONARY 5 - - 5

3 ELECTIVE THEORY - II 5 - - 5

4 4078640 BAKERY AND

CONFECTIONARY

PRACTICAL

- - 5 5

5 ELECTIVE PRACTICAL - II -

- 5 5

6 4078660 PROJECT - - 6 6

Extra / Co- curricular activities

Physical Education - - - 2

Library - - - 1

Total 16 - 16 35


Selected as Elective-II

Elective Theory - II Elective Practical - II

4078631 FOOD PACKING TECHNOLOGY

4078651 FOOD PACKING TECHNOLOGY PRACTICAL

4078632 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS

4078652 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL

4078633 TECHNOLOGY OF BEVERAGES

4078653 TECHNOLOGY OF BEVERAGES PRACTICAL


ANNEXURE II

SCHEME OF EXAMINATION

III SEMESTER (FULL TIME)

SUBJECT

CODE NO.

SUBJECT

EXAMINATION MARKS

TO

TA

L M

AR

KS

MIN

IMU

M F

OR

PA

SS

D

UR

AT

ION

OF

EX

AM

(H

OU

RS

)

INTERNAL

ASSESSMENT

MARKS

BOARD

EXAM

MARKS

(CONVERTED

TO 75)

4078310 FOOD CHEMISTRY

25 100 100 40 3

4078320

FOOD MICROBIOLOGY 25 100 100 40 3

4078330 FOOD ENGINEERING

25 100 100 40 3

4078340 FOOD CHEMISTRY

PRACTICAL 25 100 100 40 3

4078350 FOOD MICROBIOLOGY

PRACTICAL 25 100 100 50 3

4078360 FUNDAMENTALS OF

NUTRITION PRACTICAL 25 100 100 50 3

4078370

FUNDAMENTALS OF

FOOD SCIENCE

PRACTICAL

25 100 100 50 3

Total 175 700 700 310


IV SEMESTER (FULL TIME)

SUBJECT

CODE NO.

SUBJECT

EXAMINATION MARKS

TO

TA

L M

AR

KS

MIN

IMU

M F

OR

PA

SS

D

UR

AT

ION

OF

EX

AM

(H

OU

RS

)

INTERNAL

ASSESSMENT

MARKS

BOARD

EXAM

MARKS

(CONVERTED

TO 75)

4078410 FOOD PROCESSING

TECHNOLOGY 25 100 100 40 3


EQUIPMENTS 25 100 100 40 3

4078430 FOOD SAFETY 25 100 100 40 3

4078440 ELECTRICAL AND

ELECTRONICS

ENGINEERING 25 100 100 50 3


TECHNOLOGY

PRACTICAL 25 100 100 50 3

4078460 FOOD ANALYSIS &

QUALITY CONTROL

PRACTICAL

25 100 100 50 3

4078470 ELECTRICAL AND

ELECTRONICS

ENGINEERING

PRACTICAL

25 100 100 50 3

Total 175 700 700 320


V SEMESTER (FULL TIME)

SUBJECT

CODE NO.

SUBJECT

EXAMINATION MARKS

TO

TA

L M

AR

KS

MIN

IMU

M F

OR

PA

SS

D

UR

AT

ION

OF

EX

AM

(H

OU

RS

)

INTERNAL

ASSESSMENT

MARKS

BOARD

EXAM

MARKS

(CONVERTED

TO 75)

4078510 FOOD PRESERVATION 25 100 100 40 3

4078520 FOOD QUALITY AND

WASTE MANAGEMENT 25 100 100 40 3

4078530 DAIRY EQUIPMENT AND

UTILITIES 25 100 100 40 3

ELECTIVE THEORY - I 25 100 100 50 3

4078550 FOOD PRESERVATION

PRACTICAL 25 100 100 50 3

ELECTIVE PRACTICAL - I 25 100 100 50 3

4048570 ENTREPRENEURSHIP

AND STARTUPS

PRACTICAL

25 100 100 50 3

Total 175 700 700 320


Selected as Elective-I

Elective Theory - I Elective Practical - I

4078541 DAIRY TECHNOLOGY 4078561 DAIRY TECHNOLOGY

PRACTICAL

4078542 BIOCHEMISTRY AND NUTRITION

4078562 BIOCHEMISTRY AND NUTRITION PRACTICAL

4078543 AGRO PROCESSING 4078563 AGRO PROCESSING

PRACTICAL


VI SEMESTER (FULL TIME)

SUBJECT

CODE NO.

SUBJECT

EXAMINATION MARKS

TO

TA

L M

AR

KS

MIN

IMU

M F

OR

PA

SS

D

UR

AT

ION

OF

EX

AM

(H

OU

RS

)

INTERNAL

ASSESSMENT

MARKS

BOARD

EXAM

MARKS

(CONVERTED

TO 75)

4078610 QUALITY ASSURANCE 25 100 100 40 3

4078620 BAKERY AND

CONFECTIONARY 25 100 100 40 3

ELECTIVE THEORY - II 25 100 100 40 3

4078640 BAKERY AND

CONFECTIONARY

PRACTICAL 25 100 100 50 3

ELECTIVE PRACTICAL - II 25 100 100 50 3

4078660 PROJECT 25 100 100 50 3

Total 150 600 600 270


Selected as Elective-II

Elective Theory - II Elective Theory - II

4078631 FOOD PACKING TECHNOLOGY

4078651 FOOD PACKING TECHNOLOGY PRACTICAL

4078632 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS

4078652 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL

4078633 TECHNOLOGY OF BEVERAGES

4078653 TECHNOLOGY OF BEVERAGES PRACTICAL


DIPLOMA PROGRAMME IN FOOD PROCESSING AND PRESERVATION. 1. SALIENT FEATURES:

Name of the program :

Diploma Programme Food Processing and Preservation

Duration of the program

:

Three years (Six semesters)

Entry qualification

:

Matriculation or equivalent as prescribed

by State Board of Technical Education

Tamil Nadu.

Intake

:

60

Pattern of the program

:

Semester Pattern

Ratio between Theory and

Practical Classes

:

50:50(approximate)

Internships

:

Minimum 2 internships have been

incorporated in IV and V semesters(1+1)

of ‘N’ scheme

Entrepreneurship and Startup

:

A subject on Entrepreneurship and

Startup

has been incorporated in V semester of

‘N’ scheme


III SEMESTER


DIRECTORATE OF TECHNICAL EDUCATION


II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FOOD CHEMISTRY


ANNEXURE- I

STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU


N-SCHEME

(Implemented from the Academic year 2020 - 2021 onwards)

Course Name : Diploma in Food Processing and Preservation Subject Code : 4078310

Semester : III

Subject Title : FOOD CHEMISTRY

TEACHING AND SCHEME OF EXAMINATION

No of weeks per semester: 16 weeks

Subject

Instructions Examination

Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

CHEMISTRY 4 64 25 100* 100 3 Hrs.

* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.

Topics and Allocation of Hours

UNIT Topic Hrs.

I Water 12

II Carbohydrates 11

III Proteins 11

IV Fats and oils 11

V Pigments, colours and flavours in food 12

Test & Model Exam 7

Total 64


RATIONALE:

• To explain the chemical composition and functional properties of food.

• To gain knowledge about The composition and chemistry of foods in relation to food

processing and quality.

• To know the functional properties of food components and their applications.

OBJECTIVES:

• To study about the major and minor components of food and their properties

• To know about the changes that occurs in foods during processing.

• To study the classification, structure and chemistry of the various food components.

• To understand the changes that occurs in the different constituents during storage and

ways and means to prevent it.

.


DETAILED SYLLABUS

Contents: FOOD CHEMISTRY

Unit Name of the Topics Hours

I Water

Introduction to food chemistry, structure of water molecule,

hydrogen bonding, effect of hydrogen bonding on the properties of water,

moisture in foods, free water, bound water, water activity, estimation of

moisture in foods, determination of moisture and water activity.

12

II Carbohydrates

Nomenclature, composition, sources, structure, reactions,

functions, classification - monosaccharide, disaccharides,

oligosaccharides and polysaccharides. Properties of Starch –

gelatinization, gel formation, syneresis, starch degradation,

dextrinisation, retro gradation, Qualitative and quantitative tests of

carbohydrates.

11

III Proteins

Nomenclature, sources, structure, functions, classification -

essential and nonessential amino acids, Physical and chemical

properties of proteins and amino acids, functional properties -

denaturation, hydrolysis, changes in proteins during Processing.

Enzymes - Specificity, mechanism of enzyme action, factors influencing

enzymatic activity, controlling enzyme action, enzymes added to food

during processing, enzymatic browning.

11

IV Fats and oils

Nomenclature, composition, sources, structure, functions,

classification, essential fatty acids. Physical and chemical properties -

hydrolysis, hydrogenation, rancidity and flavor reversion, emulsion and

emulsifiers, saponification value, acid value and iodine value, smoke

point.

11


V Pigments, colours and flavours in food

Micro nutrients: Vitamins and minerals, Pigments indigenous to

food, structure, chemical and physical properties, effect of processing

and storage, colours added to foods, flavours vegetable, fruit and spice

flavours, flavours of milk and meat products, effect of processing on

flavour components.

12

Reference Books

1. Yildiz, Fatih (2009), “Advances in Food Biochemistry”, CRC Press, New York.

2. Damodaran, S., Parkin , K L., Fennema, O R., (2008), “Fennema’s Food Chemistry”- 4th

edition, CRC press, New York

3. Campbell, M K and Farrell, S O (2006), “Biochemistry”, 5th edition, Cengage Learning

Publishers, USA.

4. Manay, N.S. Shadaksharaswamy, M. (2004), “Foods- Facts and Principles”, New age

international publishers, New Delhi.

5. Meyer, L.H. (2002), “Food Chemistry”. CBS publishers and Distributors, New Delhi.


FOOD CHEMISTRY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. What is the scale of water activity?

2. What is HMFP?

3. Give one example of emulsion

4. Starch is made up of ________ and ________

5. Protein structure is the ________ arrangement of amino acid chain molecules

PART – B (10 X 2 = 20 Marks)

(Answer any 10 Questions)

6. Define gel formation

7. What is emulsion?

8. What are the difference between acid value and iodine value

9. Define water activity

10. What is the function of protein?

11. Write a brief note on moisture in food

12. Define Enzymatic activity

13. Write about the controlling enzyme action

14. Define starch degradation

15. Define rancidity

16. Define moisture in food

17. Write about flavour reversion

18. What is called acid value?

19. Define additives

20. Define saponification value

PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)

21.A.Define micro nutrient and its function with examples (15)

OR B. Gives a short note on micro nutrient, its uses with example. (15)


22. A.Write about sources,structure,functions & classifications of protein. (15)

OR B.Define additives, its uses in food processing (15) 23. A.Write about the properties of water & determination of moisture (15) OR

B.Define hydrogen bonding & effect of hydrogen bonding on the properties of water (15)

24A. Give short notes on prosperities of starch with examples. (15)

OR B.Write about the quantitative &qualitative test of carbohydrates (15)

25.A.Write about the changes in protein during processing (15) OR

B Give a short note on classification, functions& structure of fats & Oil. (15)




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FOOD MICROBIOLOGY


ANNEXURE- I


DIPLOMA IN FOOD PROCESING AND PRESERVATION SYLLABUS

N-SCHEME



Semester : III

Subject Title : FOOD MICROBIOLOGY



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

MICROBIOLOGY 4 64 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I History and development of Food microbiology 11

II Microorganisms in Foods and methods for detection 12

III Food Preservation & Principles of Quality Control 12

IV Microbial Food Spoilage and Food borne diseases 12

V Applications of Food Microbiology 12

Test & Model Exam 7

Total 64


RATIONALE:

• The student should be aware of the different types of microorganisms and their impact

on health

• To acquaint the students with different groups of microorganisms associated with food,

their activities, destruction and detection in food

OBJECTIVES:

• To list the major food spoilage microorganisms

• To analyze methods used to control or destroy microorganism commonly found infood.

• To understand the role of beneficial microorganisms in food processing and

preservation


DETAILED SYLLABUS

Contents: FOOD MICROBIOLOGY


I History of Food Microbiology

History of food borne Microorganisms-Common Food borne pathogens-

Bacteria and Molds –Role and Significance of Microorganisms in

Foods.Parameters Affecting Microbial Growth: Intrinsic and Extrinsic

factors

11

II Detection of Microorganism in meat and meat Products

Fresh meat, Processed meat and poultry. Microscopy, culture and

Sampling Methods for detection of microbes. Physical, Chemical and

Immunological methods.

11

III Food Preservation & Principles of Quality Control

Physical and Chemicals methods- Radiation,Low and high temperature,

Asepsisand preservatives. Microbiological quality standards of food,

FDA, HACCP.

11

IV Microbial Food Spoilage and Food borne diseases

Spoilage of meat, Poultary, milk and vegetables-Staphylococcal

Intoxication- Diaherrial infection -Salmonellosis, shigellosis, Listerial

infections. Mycotoxins, Aflatoxins, Toxigenic Phytoplankton’s and

viruses.

12

V Applications of Food Microbiology:

Beneficial Uses of Microorganisms in Food -Intestinal Beneficial

Bacteria-Concept of Probiotics, Genetically modified foods and ethics

12

Reference Books

1. Food Microbiology. 2nd Edition By Adams

2. Modern Microbiology, James M.Jay

3. Fundamental Food Microbiology ,Bibek Ray


FOOD MICROBIOLOGY

PART –A (5 X 1 = 5 Marks) (Answer all questions)

1. Define Intrinsic and Extrinsic parameters

2. What is Putrefaction?

3. What is freeze drying?

4. Define Mycotoxin

5. What are Bioengineered foods?

PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)

6. Write about significance of microorganisms in food.

7. Give four examples of fungal food borne pathogens.

8. Define phosphorescence

9. How will you store the meat and its products?

10. What is hygiene indicator organism?

11. Why is food preservation important?

12. Give any four examples of salt preserved foods available in the market

13. What are enterotoxins?

14. Define salmonellosis and shigellosis.

15. What are the pros and cons of GM foods?

16. What is food yeast?

17. List out the side effects of consuming probiotics

18. Define the term asepsis

19. What are the different types of biosensors used to detect food borne pathogens?

20. What is fluorescent in –situ hybridization?



21.A.Howintrinsic parameters influence the growth of the microbes in foods?

(15)

OR

B. Explain in detail about food borne pathogens. (15)

22. A. Discuss the detection methods of meat spoilers (15)

OR

B. Elaborate the food borne diseases caused by spoiled meat and poultry products

(15)

23.A. Explain the preservation methods of food products in details (15)

OR

B. Define HACCP .Account on HACCP guidelines (15)

24A. Detailed account on staphylococcal food poisoning (15)

OR

B. How aflatoxin cause food poisoning to humans? (15)

25.A.Elaborate on GM food products, uses and its social concerns (15)

OR

B. Write in details about the beneficial role of microorganisms in food industry (15)




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FOOD ENGINEERING


ANNEXURE- I



N-SCHEME



Semester : III

Subject Title : FOOD ENGINEERING



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

ENGINEERING

4 64 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I THERMODYNAMICS AND HEAT TRANSFER 12

II RHEOLOGY OF FOODS 11

III UNIT OPERATIONS IN FOOD ENGINEERING 12

IV REFRIGERATION AND FREEZING 11

V MECHANICAL OPERATIONS IN FOOD PROCESSING 11

Test & Model Exam 7

Total 64


RATIONALE:

The student should have an understanding of the physical characteristics of food

OBJECTIVES:

1. To acquaint students with the principles and processes of food engineering

2. To familiarize students with basic operations and calculations of importance in the food

industry


DETAILED SYLLABUS

Contents: FOOD ENGINEERING


I THERMODYNAMICS AND HEAT TRANSFER

Principles; Thermal Properties of Foods; Mass Transfer - Modes of Heat

Transfer – in solids and liquids; radiative heat transfer - Steady and

Unsteady State Heat Transfer - Microwave Heating-Fourier’s Law; Stefan

Boltzmann Law

12

II RHEOLOGY OF FOODS

Properties and Classification of Fluids -Newtonian and Non-Newtonian

Fluids - Newton’s Law of Viscosity - Bernoulli’s Equation - Flow-

Measuring Devices and Flow Rate Calculations

11

III UNIT OPERATIONS IN FOOD ENGINEERING

Distillation -Evaporation – types of evaporators -Drying – drying curve,

drying instruments

12

IV REFRIGERATION AND FREEZING

Parts and Functions of a Refrigerator-Refrigeration Cycle -Refrigerants -

Concept of Refrigerator Load (one ton, etc.) -Cryogenic Freezing and

IQF -Parts and Functions of a Refrigerator -Refrigeration Cycle

11

V MECHANICAL OPERATIONS IN FOOD PROCESSING

Size Reduction and Related Laws -Methods of Size Reduction –

crushing, grinding -Equipment used for Size Reduction -Applications in a

Food Processing Industry

11

Reference Books

1. Rao DG. 2009. Fundamentals of Food Engineering. PHI

2. Sharma K, Mulvaney SJ, and Rizvi SSH. 2012. Food Process Engineering: Theory and

Laboratory Experiments. Wiley-India.

3. Singh RP and Heldman DR. 2013.Introduction to Food Engineering.FifthEdition.AP.


FOOD ENGINEERING PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Which solid material to produce gaseous products?

2. What is the other name of size reduction?

3. Write any two types of preservation techniques in food.

4. Which device is used to turn liquid form in to vapour?

5. _______ is the natural metabolic process of food preservation


6. What are the types of evaporators?

7. Define Distillation.

8. What is called size reduction?

9. Write about the function of refrigerator.

10. Define Stefan Boltzmann law.

11. Write about the thermal properties of food.

12. Define microwave heating.

13. What is Bernoulli’s Equation?

14. Define food processing.

15. Define non-newton’s fluid.

16. Define evaporators

17. Define Newtonian fluids

18. Define crushing and grinding.

19. What are is called Fourier’s law?

20. Define flow rate calculation


21. A.Define size reduction and its methods used in food processing industry (15)

OR

B. Give a short note on Stephan Boltzmann law (15)


22. A.Write about the principles and thermal properties of food (15)

OR

B. Write about the Newton’s law of viscosity and flow measuring devices.

(15)

23. A.Write about the functions of a refrigerator and its cycle. (15)

OR

B. Define flow rate calculation and microwave heating. (15)

24.A. Define fluids and write about its properties and its classifications. (15)

OR

B. Define cryogenic freezing in details with examples (15)

25. A.Give a short note on mechanical operation in food industry. (15)

OR

B. Write the different types of evaporators with examples (15)




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FOOD CHEMISTRY PRACTICAL


ANNEXURE- I



N-SCHEME



Semester : III

Subject Title : FOOD CHEMISTRY PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

CHEMISTRY

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

The student should be knowledgeable about chemistry and the different types of food

OBJECTIVES:

• To acquaint students with the chemical constituents of food, their interactions during

cooking, and evaluation of taste characteristics of food

• The student will be able to relate the metabolic pathways of macronutrients to function

in the body


DETAILED SYLLABUS

Contents: FOOD CHEMISTRY PRACTICAL

LIST OF EXPERIMENTS

1. Preparation of primary and secondary solutions

2. Determination of gelatinization temperature range (GTR) of differentstarches and effect

of additives on GTR.

3. Determination of Moisture in food sample

4. Determination of Protein in food sample

5. Determination of Ash in food sample

6. Determination of Crude Fat in food sample

7. Determination of Acidity and pH in food sample/beverages

8. Determination of total, non-reducing and reducing sugars

9. Determination of refractive index and specific gravity of fats and oils.

10. Determination of smoke point and percent fat absorption for different fatand oils.

11. Determination of Vitamin C in food sampleEstimation of saponification value.

SCHEMEOFEVALUATION

No. Allocation Marks

1 Aim & Procedure 20

2 Method & Preparation 20

3 Apparatus used 20

4 Result& Discussion 20

5 VivaVoce 20

Total 100


LIST OF EQUIPMENTS REQUIRED

1.Breaker

2.Comical flasks

3. Boiling flasks

4.Crucibles

5. Funnels

6 .volumetric Flasks

7. Droppers

8.Pipettes

9 .Bards

10.Spatulas

11. Thermometer

12. Glass roads

13. Burden burners

14. Test tubes

15 .Graduated Grylinders

16. Ring stand , Ring and clamps

17. Tongs and Forceps

18. Balances

19. PH indicator




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FOOD MICROBIOLOGY PRACTICAL


ANNEXURE- I



N-SCHEME



Semester : III

Subject Title : FOOD MICROBIOLOGY PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

MICROBIOLOGY

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

The student should have theoretical knowledge about the microbiological components of food OBJECTIVES:

• Analyze different foods for presence of hazardous microorganisms using traditional

and modern food microbiology technology.

• Describe the situations where improper food handling and storage may lead to the

spoilage or contamination of food.

• Identify describe microorganisms and their effects in preservation and fermentation.


DETAILED SYLLABUS

Contents:FOOD MICROBIOLOGY PRACTICAL

.

LIST OF EXPERIMENTS

1. Study of compound Microscopy

2. Simple staining technique

3. Gram Staining technique

4. Enumeration of Bacteria in Broth Suspension by Spread and Pour Planting

5. Enumeration and Identification of Staphylococcus aureus and Salmonella spp.

6. Isolation and identification of specific microorganisms of normal and Spoiled

i. Fruits

ii. Vegetables

iii. Canned foods

iv. Bottled drinks

v. Fleshy foods

vi. Fermented foods

7. Methylene Blue Reductase test for milk analysis.

8. Lacto Phenyl cotton blue mount method

9. Sterilization techniques –Autoclave and Hot air Oven

10. Preparation and Sterilization of Nutrient broth and agar media.

11. Sub culturing of a bacterial strain in liquid and solid medium


LIST OF EQUIPMENTS

1. Analytical balance

2. Autoclave

3. Colony counter

4. Hot plate

5. Hot air oven

6. Incubators

7. Laminar flow hood

8. Magnetic stirrer

9. PH Meter

10. Spectrophotometer

11. Water bath

12. Water disstiller

13. Glau water

(Petri plate/ Tettubes/pipette)

14. Electronic top Pan balance

15. Microbiological incubator

16. Dropper

17. Thermometer

18. Tongs

19. Brushes ( Test tube)

20. Volumetric flask

21. Centrifuge

22. Deep Freezer

23. Innoculations loop

24. Homogeniser


SCHEMEOFEVALUATION



2 Spotter identification 20

3 Diagram & Explanation 20

4 Result& Discussion 20

5 VivaVoce 20

Total 100




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FUNDAMENTALS OF FOOD SCIENCE PRACTICAL


ANNEXURE- I



N-SCHEME



Semester : III

Subject Title : FUNDAMENTALS OF FOOD SCIENCE PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FUNDAMENTALS

OF FOOD

SCIENCE

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To make the students to understand about the physical and chemical changes in different

foods

OBJECTIVES:

.To enable the students to:

• Know the composition of different foods

• To understand the different methods of cooking


DETAILED SYLLABUS

Contents:FUNDAMENTALS OF FOOD SCIENCE PRACTICAL

LIST OF EXPERIMENTS:

1. Weights and Measures of Raw and cooked food

2. Preparation and product by Gelatinization

3. Preparation of product by Dextrinization

4. Preparation of product by Germinated pulse

5. Preparation of product by milled pulse

6. Preparation of product by green leafy vegetable

7. Preparation of product by roots and tuber

8. Preparation of product by fruits

9. Determination of acidity of water

10. Determination of alkalinity/ hardness of water

11. Estimation of salt content in butter

SCHEMEOFEVALUATION


1 Aim & Ingredients Required 20

2 Method of Preparation 20

3 Menu Planning 10

4 Calculation 20

5 Result & Discussion 10

6 VivaVoce 10

Total 100


LIST OF EQUIPMENTS

1. Weighing Machine

2. Gas stove

3. Cooking vessels

4. Grinder

5. Mixer Grinder

6. Fridge

7. Serving vessels

8. Sealing Machine




II YEAR

N – SCHEME

III SEMESTER

2020 – 2021 onwards

FUNDAMENTALS OF NUTRITION PRACTICAL


ANNEXURE- I



N-SCHEME



Semester : III

Subject Title : FUNDAMENTALS OF NUTRITION PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examination

s

Total

FUNDAMENTALS

OF NUTRITION

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To help the students to understand about the nutrients in different foods

OBJECTIVES:

To enable the students

• To study about the nutritive value of prepared foods

• To understand the importance of Nutrients in food


DETAILED SYLLABUS

Contents: FUNDAMENTALS OF NUTRITION PRACTICAL

LIST OF EXPERIMENTS

1. Preparation of nutrient rich food sources(carbohydrates, Proteins, Fats)

2. Calculation of Nutritive of Food

3. Preparation of high carbohydrate product from cereals with calculation of nutritive

value

4. Preparation of high fiber products with calculation of nutritive value

5. Preparation of high protein product from plant source with calculation of nutritive

value

6. Preparation of high protein product from animal source with calculation of nutritive

value

7. Preparation of high fat product with calculation of nutritive value

8. Preparation of low fat product with calculation of nutritive value

9. Preparation of iron rich product with calculation of nutritive value

10. Preparation of calcium rich product with calculation of nutritive value

11. Preparation of Vitamin B1, B2, B3 rich product with calculation of nutritive value

SCHEMEOFEVALUATION


1 Aim & Ingredients Required 20

2 Menu planning 20

3 Preparation method 20

4 Calculation of Nutritive value 20


6 VivaVoce 10

Total 100


LIST OF EQUIPMENTS

1. Weighing Machine

2. Gas stove

3. Cooking vessels

4. Grinder

5. Mixer Grinder

6. Fridge

7. Serving vessels

8. Sealing Machine


IV SEMESTER




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

FOOD PROCESSING TECHNOLOGY


ANNEXURE- I



N-SCHEME



Semester : IV

Subject Title : FOOD PROCESSING TECHNOLOGY



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

PROCESSING

TECHNOLOGY

4

64

25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction in Food Processing 11

II Harvesting 12

III Juice processing 12

IV Manufacture of Jam, Jelly and Marmalade 11

V Beverages 11

Test & Model Exam 7

Total 64


RATIONALE:

• To acquaint students with the industrial techniques used to process foods, extend their

shelf-life and improve their palatability characteristics

• To familiarize students with advances in food processing techniques

OBJECTIVES:

The student will comprehend the processing techniques utilized in food industries


DETAILED SYLLABUS

Contents: FOOD PROCESSING TECHNOLOGY


I Introduction in Food Processing

Status of food processing industries in India and abroad, magnitude and

inter- dependence of dairy and food industry, prospects for future growth

in India.

11

II Harvesting

Transportation and storage of fruits and vegetables. Post harvest

processing of fruits and vegetables: Peeling, sizing, blanching, Canning

of fruits and vegetables, Drying and freezing of fruits and vegetables

12

III Juice processing

General steps in juice processing, role of enzymes in fruit. Juice

extraction, equipment’s and methods of fruit juice extraction, preservation

of fruit juices, fruit juice clarification, concentration of fruit juices, fruit

juice powders. Fruit juice processing; Orange and tangerine, Lemon and

lime juice, Apple juice, Grape juice, Nectars, pulpy juices, tropical blends,

Vegetable juices.

12

IV Manufacture of Jam, Jelly and Marmalade

Role played by pectin, sugar and acid in jellied fruit products. Fruits and

vegetable preserves, Glazed, Crystallized fruits. Tomato basedproducts:

Juice, puree, paste, sauce, ketchup. Pickles: Principle of pickling,

technology of pickles.

11

V Beverages

Classification, scope, carbonated non-alcoholic beverages and their

manufacture. Fruit beverages and drinks, additives for fruit based

beverages. Coffee: Production practices, structure of coffee/cherry,

Coffee processing including roasting, grinding, brewing extraction,

dehydration, aromatization, instant coffee. Tea: Tea leaf processing,

green, red, yellow, instant tea.

11


Reference Books

1. Fellows PJ. 2016. Food Processing Technology Principles and Practice. Fourth Edition.

Woodhead Publishing.

2. Ramaswamy HS and Marcotte M. 2005. Food Processing: Principles and Applications.

Taylor & Francis

3. Shapton DA and Shapton NF. 1998. Principles and Practices for the Safe Processing of

Foods. Butterworth-Heinemann


FOOD PROCESSING TECHNOLOGY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Enzymes can enhance the _________ of food.

2. How can prepared jam?

3. What is DME?

4. Which process is used in anaerobic fermentation?

5. Give any two examples for enzymes in fruit.


6. List out the role of enzymes in fruits.

7. Define jam and jelly.

8. Write any four tomato based products.

9. Define principle of pickling..

10. Define brewing extraction.

11. What is the difference between grinding and brewing extraction?

12. Define fruit juice powders.

13. What is called aromatization?

14. Define Nectars.

15. Write about the role played by pectin in juice processing.

16. Define glazed fruits

17. Write the difference between puree and paste

18. Define blanching

19. Define additives

20. What is called instant coffee?

PART – C (5 X15= 75 Marks)

(Answer all questions choosing either A or B Questions)

21.AWrite a notes on prospects for future growth in India on food processing. (15)

OR

B. Write about the classifications and methods of Beverages (15)


22.A. Write about the manufacturing of jams , jelly and marmalade (15)

OR

B.Write about the production process of Beverages with particular example(15)

23.A.Write about post harvesting process. (15)

OR

B. Give a short note on magnitude and inter- dependence of drying in food industry

(15)

24.A. Write about the drying and freezing of fruits and vegetables (15)

OR

B. Write about the equipments and methods of fruit extraction (15)

25.A.Define fruit juice and its classification, powder and concentration of fruit juice (15)

OR

B. Write about the processing used in fruit and vegetable preservation (15)




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

FOOD PROCESSING EQUIPMENTS


ANNEXURE- I



N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)


Semester : IV

Subject Title : FOOD PROCESSING EQUIPMENTS



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

PROCESSING

EQUIPMENTS

5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to equipments used in food industry 14

II Mechanical Equipments 14

III Heat exchangers, dryers and evaporators 16

IV Refrigeration and thermal processing equipments 15

V Food packaging Equipments 14

Test & Model Exam 7

Total 80


RATIONALE:

To introduce basic equipment design and various control mechanisms.

OBJECTIVES:

• To enable the student to design and develop equipments used in Food Processing

operations.

• To identify and discuss critical design of typical processing equipment.

• To Understand the relationship between process design and Safety


DETAILED SYLLABUS

Contents:FOOD PROCESSING EQUIPMENTS


I Introduction to equipments used in food industry

Equipment’s: Types, planning, factors affecting selection and

purchase

14

II Mechanical Equipments

Transport equipments: Fluid food transport equipment, mechanical

conveyors. Storage equipments: Solid and liquid food storage

equipments. Processing equipments: Size reduction, homogenization,

mixing and foaming equipments. Separation equipments: Grading and

sorting equipments

14

III Heat exchangers, dryers and evaporators

Heat transfer equipments: Heat exchangers. Food evaporation

equipments: food evaporators, evaporator components. Food

dehydration equipments – Food dehydration principle, food dryers,

hygiene and safety considerations

16

IV Refrigeration and thermal processing equipments

41 Refrigeration and freezing equipments: Refrigerants, freezers,

chillers.

4.2ThermalProcessing equipments: sterilizers, pasteurizers,

blanchers.

15

V Food packaging Equipments

Introduction, preparation of food containers, filling equipments,

closing equipments, group packaging.

14


Reference Books

1. Rao DG. 2010. Fundamentals of food engineering. PHI learning private ltd.

2. Singh RP and Heldman DR.1993, 2003, 2009. Introduction to food engineering.

3. Academic press 2nd, 3rd and 4th edition.

4. Rao C G 2006 Essentials of food process engineering. B S publications

5. Fellow P. 1988 Food processing technology. VCH Ellis Horwood


FOOD PROCESSING EQUIPMENTS


1. Give two examples for equipment used in food processing.

2. How many categories are in in the kitchen equipment?

3. Which equipment belongs to Heated and Cold storage system?

4. Thermal processing used for ____________

5. What is F value in thermal processing?


6. Write about fluid food transport.

7. What is called thermal processing of food?

8. Define food packing.

9. Define grading and sorting equipments.

10. What are the different types of equipments used in food industry?

11. Define storage equipment used in food industry.

12. What are the factor that affecting selection of food?

13. Write about filling equipments.

14. Define homogenization.

15. What is the difference between grading and sorting?

16. Define closing equipment

17. Write any two role of nitrogen in food

18. Define dehydration

19. Define group packing

20. Define heat exchanger



21.A.Write a short note on planning , factors affecting , selection and purchase of

equipments (15)

OR

B write about types & planning of equipments used in food industry. (15)


22.A.Define Refrigeration and thermal processing equipments used in food industry

(15)

OR

B.Give short notes on foaming equipments. (15)

23. A.Write short note on food packing (15)

OR

B. Give a short note on processing equipments used in food industry (15)

24.A. Write about the types of mechanical equipments (15)

OR

B .write a short note on filling & closing equipments (15)

25. A. Define Refrigeration and freezing equipments. (15)

OR

B define food dehydration & its principle (15)




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

FOOD SAFETY


ANNEXURE- I



N-SCHEME



Semester : IV

Subject Title : FOOD SAFETY



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD SAFETY 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to Food Safety 14

II Food Hazards of Physical and Chemical Origin 15

III Management of hazards 14

IV Hygiene and Sanitation in Food Service Establishments 16

V Food laws and Standards 14

Test & Model Exam 7

Total 80


RATIONALE:

To understand the food hygiene and sanitation followed in food service establishments

OBJECTIVES:

• To know about the food laws and food standards in the society

• To understand the importance of food safety

• To know the relation between health and food safety procedures in food service

management

.


DETAILED SYLLABUS

Contents: FOOD SAFETY


I Introduction to Food Safety

Definition - Types of hazards, biological, chemical, physical hazards

Factors affecting Food Safety- Importance of Safe Foods

14

II Food Hazards of Physical and Chemical Origin

Introduction- Physical Hazards with common examples-Chemical

Hazards(naturally occurring ,environmental and intentionally

added )-Impact on health-Control measures

15

III Management of hazards

Need -Control of parameters -Temperature control -Food storage-

Product design

14

IV Hygiene and Sanitation in Food Service Establishments

Introduction -Sources of contamination- Control methods using -physical

and chemical agents -Waste Disposal-Pest and Rodent Control -

Personnel Hygiene- Food Safety Measures

16

V Food laws and Standards

Indian Food Regulatory Regime- Global Scenario-Other laws and

standards related to food

14

Reference Books

1. Lawley, R., Curtis L. and Davis,J. The Food Safety Hazard Guidebook , RSC publishing,

2004

2. De Vries. Food Safety and Toxicity, CRC, New York, 1997

3. Marriott, Norman G. Principles of Food Sanitation, AVI, New York, 1985

4. Forsythe, S J. Microbiology of Safe Food, Blackwell Science, Oxford, 2000 &Sons; USA,

1987


FOOD SAFETY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. What is ISO?

2. What is the Expansion of HACCP?

3. How many steps are there in product design process?

4. Give any one example of chemical hazards in food products.

5. How many steps are involved in sanitary – quality assurance and food safety?


6. Define food standards.

7. Write about different types of food hazards.

8. What is called product design?

9. What are the different types of hazards?

10. Define chemical hazards on food.

11. Write about the laws related to food.

12. Define GMP.

13. Write about the importance of safe food.

14. Define rodent control.

15. Define food safety.

16. Define water disposal

17. Write about sources of contamination on food

18. Define physical hazards in food

19. Write any two food safety measures

20. Define biological hazards in food


21.A. What are the factors that affecting food safety (15)

OR

B. give a short note on different types of hazards (15)


22.A. Write short note on sanitation in food service establishments (15)

OR

B write about the sources of contaminator with proper example (15)

23.A.Write short note on sanitation in food service establishments (15)

OR

B give short notes safety measure on sanitation (15)

24.A.Define food hazards and its origin. (15)

OR

B define food safety & indian regulatory regine (15)

25.A.Write about the management of hazards (15)

OR

B. Write about waste disposal-pest & redent control (15)




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

ELECTRICAL AND ELECTRONICS ENGINEERING


ANNEXURE- I



N-SCHEME



Semester : IV

Subject Title : BASICS OF ELECTRICAL AND ELECTRONICS ENGINEERING



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

BASICS OF

ELECTRICAL

AND

ELECTRONICS

ENGINEERING

4 64 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Alternating current fundamentals 10

II Transformers and Induction motor 12

III D.C. Machines 13

IV Electronics 12

V Digital electronics 10

Test & Model Exam 7

Total 64


RATIONALE:

• This subject is classified under core technology group which intends to teach the facts,

concepts, principles of electrical machines, such as DC generators, DC motors, single &

three phase transformers and DC electrical source (battery).

• Student will be able to analyze the characteristics of Diode ,Zener Diode, SCR

• Knowledge gained by students will be helpful in study of technological subjects such as

Digital electronics

OBJECTIVES:

Students will be able to:

• Know the constructional details & working principles of dc machines

and transformers.

• Evaluate the performance of dc generators, motors & transformers and induction motors

• Study the working principle of PN junction diode and zener diode

• Understand the working principle of different types of rectifiers

• To study about the flip flop and OP AMP


DETAILED SYLLABUS

Contents: ELECTRICAL AND ELECTRONICS ENGINEERING


I Alternating current fundamentals:

Electromagnetic induction magnitude of induced E.M.F.Alternating

current, R.M.S. value and average value of an alternating current.

Phaserelations and vector representation. A.C. series and parallel

circuits, Concept of resonance,polyphase alternating current circuits,

three‐phase concept, Star and delta connections, stardelta

transformation, Energy measurement

10

II Transformersand Induction motor

Fundamental of transformer,Theory, vector diagram without load and

with load, Losses, voltage regulation andefficiency of transformer,

auto‐transformer. Alternators: Elementary Principles,Construction and

different types of alternators, E.M.F. in alternators, circuit

breakers.Induction motors :Fundamental principles, production of

rotating fields, construction,Rotor winding‐squirrel cage and phase

wound rotors, Analysis of current and torque,starting of induction motors,

Motor housing, selection of motor and its controls.

12

III D.C. Machines:

Construction and operation of D.C. generator, Types of generators,

variouscharacteristics of generator, D.C. motors, Torquespeed

characteristics of D.C. motors,Starting and speed control of D.C. motors.

Electric Power Economics: Maximum demandcharge, Load factor and

power factor correction. Measuring Instruments: Classification

ofinstruments, Elements of a generalized measurement system, static

and dynamicCharacteristics

13

IV Electronics Semiconductor-Definition, classification, intrinsic and extrinsic N type & p

type –drift current & diffusion current diodes –PN junction diode, Zener

12


Diode Rectifier–introduction- classification of rectifiers-half wave rectifier-

full wave Rectifier(center tapped, bridge)-(no mathematical equations)-

comparison- Applications-filters-C, LC and PI filters SCR –introduction –

working –VI-characteristics -comparison between SCR and transistor –

SCR as a switch, controlled rectifier

V Digital electronics

Gates –AND, OR, NOT, NAND, NOR, EX-OR, EX-NOR –

Implementation of logic functions using gates - Realization of gates using

universal gates- Simplification of expression using Boolean techniques-

Boolean expression for outputs Block diagram - DC, AC signal

conditioning –operational amplifiers IC 741 –Pin details –Important terms

–characteristics of Ideal op amp - inverting and Non inverting mode –

Gain –Applications of op. amps - Adders, Subtractor, Scale charger,

integrator,Differentiator, Voltage to current converter - current to voltage

converters - Differential amplifiers

10

Reference Books

1. Electric Circuit TheoryDr.M.Arumugam ,Dr.N.PremkumaranKhannaPublishers,

New Delhi

2. Electronic Principles by Malvino,-Tata McGraw Hill Publication 2010

3. A Text Book Of ElectricalTechnology -Volume IIB.L. TherajaS.Chand& Co. New Delhi

4. Digital Electronics WilliamH.Gothmannprentice Hall of India –2ndEdition ,1995



1. Define E.M.F.

2. What is meant by transformer?

3. Mention the methods of speed control of D.C motors.

4. Define drift current.

5. Draw the symbol of AND, NAND Gate


6. Write the expression of average values of alternating current.

7. Defineenergy measurement.

8. What are the losses in transformer?

9. What is meant by poly phase?

10. State the induction principle.

11. Define voltage regulation.

12. Write the types of generators.

13. Draw the speed-torque characteristics of DC Motors.

14. Define electric power economic.

15. Define Extrinsic Semiconductor.

16. Draw the circuit diagram of half wave rectifier.

17. Draw the V.I characteristics of SCR.

18. Draw the symbol of universal logic gates.

19. Write their application of Operational Amplifier.

20. Define adder & subtractor.


21. (a).Draw & explain series & parallel circuit (10)

(b).Define Energy Measurement (5)

(OR)

21.(a). Derive the expression of star to delta transformation. (10)

(b) Explain the Average value & RMS value of A.C current. (5)


22. (a).Draw& explain the construction & working principle of induction motor.(10)

(b).Explain the losses in transformer (5)

(OR)

22. (a).Explain the working principles of auto transformer. . (10)

(b) .state the selection of motors &its control (5)

23. (a).Explain the construction &working of DC generator.(10)

(b).Explain the characteristics of DC motor (5)

(OR)

23. (a).write the classification of instruments & explain it. (10)

(b) .explain the various characteristics of generator. (5)

24. (a).Explain the construction & operation of PN junction Diode.(10)

(b). write the applications of filters (5)

(OR)

24. (a).Explain the block diagram of fullwave rectifier.. (10)

(b) .comparison between SCR& TRANSISTOR.(5)

25. (a).Explain the operation of inverting & non inverting amplifier.(10)

(b). explain the characteristics of ideal OP-AMP (5)

(OR)

25 (a). Draw the symbol & truth table of OR, NAND, NOR, EX-OR, EX-NOR Gates. (10)

(b) Explain the differentiator.(5)




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

FOOD PROCESSING TECHNOLOGY PRACTICAL


ANNEXURE- I





Semester : IV

Subject Title : FOOD PROCESSING TECHNOLOGY PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

PROCESSING

TECHNOLOGY

PRACTICAL

4 64 25 100* 100 3 Hrs.


RATIONALE:

The student should have Practical knowledge regarding food processing

OBJECTIVES:

. To provide students with the basic practical skills required to prepare foods, and

evaluate raw and processed foods


DETAILED SYLLABUS

Contents: FOOD PROCESSING TECHNOLOGY PRACTICAL

LIST OF EXPERIMENTS

1. Preparation of orange squash.

2. Preparation of mango jam.

3. Preparation of guava jelly.

4. Preparation of tomato ketchup.

5. Preparation of mango pickle.

6. Cultivation of oyster mushrooms.

7. Preparation of bread

8. Manufacture of macaroni by extruder.

9. Manufacture of ice cream.

10. Manufacture of candied fruits.

11. Production of milk powder

12. Preparation of sponge cake

SCHEMEOFEVALUATION


1 Aim & procedure 20

2 Selection of ingredients 10


4 Procedure 20


6 VivaVoce 10

Total 100


.LIST OF EQUIPMENTS

1. Weighing Machine

2. Gas stove

3. Cooking vessels

4. Grinder

5. Mixer Grinder

6. Fridge

7. Serving vessels

8. Sealing Machine

9. Fruit Mixer Grinder

10. Oven

11. Freezer

12. Heater




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL


ANNEXURE- I





Semester : IV

Subject Title : FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD ANALYSIS

AND QUALITY

CONTROL

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

• The student should have theoretical knowledge about the nutritional and microbiological

components of food

• The student should have knowledge regarding food quality

OBJECTIVES:

• To enable students work towards analysing foods for their nutritional content

• To enable students evaluate food establishments for their consumer acceptability and

sanitation attributes.


DETAILED SYLLABUS

Contents: FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL

LIST OF EXPERIMENTS

1. Estimation of Proteins in food using the Biuret Method

2. Saponification, Iodine, and Acid Value of Edible Oils – fresh, stale and packed foods

3. Estimation of Ascorbic Acid in Foods

4. Estimation of Beta-Carotene in Foods

5. Estimation of Calcium, Phosphorous and Iron content of Foods

6. Estimation of Anti-Nutritional Factors in Foods

7. Evaluation of Quality Attributes of Raw and Processed Foods

8. Evaluation of Sensory Characteristics of Bakery Products

9. Determination of Hygiene of a Food Service Organization

10. Detection of Heavy Metals Insecticides &Pesticides in Foods

11. Preparation of a HACCP chart for a Dairy Industry

SCHEMEOFEVALUATION


1 Aim & Selection of Equipments 20


3 Estimation Procedure 20


5 VivaVoce 20

Total 100



1. Beaker

2. Comical flasks

3. Boiling flasks

4. Crucibles

5. Funnels


7. Droppers

8. Pipettes

9 .Bards

10. Spatulas

11. Thermometer

12. Glass roads

13. Burden burners

14. Test tubes




18. Balances

19. PH indicator




II YEAR

N – SCHEME

IV SEMESTER

2020 – 2021 onwards

ELECTRICAL AND ELECTRONICS ENGINEERING PRACTICAL


ANNEXURE- I





Semester : IV

Subject Title : ELECTRICAL AND ELECTRONICS ENGINEERINGPRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

ELECTRICAL

AND

ELECTRONICS

ENGINEERING

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

• To impart practical knowledge to the diploma students, practical subjects are introduced

for every corresponding theory subject.

• This practical supports the aim and objective of Electrical and Electronics subjects.

OBJECTIVES:

On completion of this practical subject the students will be able to Understand the characteristics of AC machines, DC machines and Transformers

To understand the characteristics of Diodes.

verify the logic gates and flip flops


DETAILED SYLLABUS

Contents: ELECTRICAL AND ELECTRONICS ENGINEERING PRACTICAL

LIST OF EXPERIMENTS

1. Load Characteristics of self-excited DC series Generator.

2. Load Test on DC shunt motor and draw the Performance Curves.

3. Load Test on DC series motor and draw the performance curve.

4. Load Test on a Single phase Transformer.

5. Load test on a Three-Phase Transformer

6. Load test on 1 phase induction motor.

7. Load test on 3 phase induction motor.

8. Construct and plot the VI characteristics of PN junction diode and find the cut-in voltage

9. Construct and plot the VI characteristics of Zener diode and find the break down

voltage.

10. Construct and plot the regulation characteristics (by varying either load or line

voltage) of Half wave rectifier with and without filters.

11. Construct and plot the regulation characteristics (by varying either load or line

voltage) of Full wave rectifier with and without filters

12. Verification of truth table of OR, AND, NOT, NOR, NAND, EX-OR gates

13. Construction and verification of truth table for RS, D, T & JK flip-flop.


SCHEMEOFEVALUATION


1 Aim & Apparatus Required 20

2 Circuit Diagram 20

3 Connection & Reading 20

4 Result 20

5 Viva Voce 20

Total 100

LIST OF EQUIPMENTS

1. DC Shunt Generator 3/5 KW coupled with Prime mover

2. DC Shunt motor 3/5KW coupled with Loading Arrangement

3. DC Series motor 3/5KW coupled with Loading Arrangement

4. Single phase transformer 1KVA rating

5. Three phase transformer 3KVA rating

6. Single phase Induction motor with loading arrangement

7. Three phase Induction motor with loading arrangement

8. Single phase varaic 15Amps

9. Three phase varaic 145Amps

10. Digital tachometer

11. Rheostat

12. Single phase resistive load

13. Three phase resistive load

14. Diode IN4007

15. Zener diode

16. Gate IC’s (OR, AND, NOT, NOR, NAND, EX-OR, FLIP FLOP)

17. DC Voltmeter

18. DC ammeter


19. Regulated power supply

20. Digital multimeter

21. Bread board

22. Resister

23. CRO


V SEMESTER




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

FOOD PRESERVATION


ANNEXURE- I



N-SCHEME


Course Name : Diploma in Food Processing and Preservation

Subject Code : 4078510

Semester : V

Subject Title : FOOD PRESERVATION



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

PRESERVATION 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Food Spoilage 15

II Preservation by using Preservatives 16

III Preservation by use of high temperature 14

IV Preservation by use of Low Temperature 14

V Preservation by Removal of Moisture 14

Test & Model Exam 7

Total 80


RATIONALE:

To make students understand about the mechanism of spoilage and deterioration in

foods, the basic food preservation principles, and methods to preserve foods.

OBJECTIVES:

• To study the different ways in which food spoilage occurs and the techniques to

prevent it.

• To know the different spoilage agents and the ways in which they act on food.

• To understand the principles behind the various methods of food preservation.

• To know how to use these principles to preserve different types of foods.

• To study the method of action of different preservatives.

.


DETAILED SYLLABUS

Contents: FOOD PRESERVATION


I Food Spoilage

Definition, types of spoilage - physical, enzymatic, chemical and

biological spoilage. Mechanism of spoilage and its end products, shelf

life determination.

15

II Preservation by using Preservatives

Food preservation: Definition, principles, importance of food

preservation, tradition a land modern methods of food preservation. Food

additives –definition, types, Class Iand Class II preservatives.

16

III Preservation by use of high temperature

Pasteurization: Definition, types, Sterilization, Canning – history

and steps involved, spoilage encountered in canned foods, types of

containers used for canning foods. Food irradiation – Principles, merits

and demerits, effects of irradiation and photochemical methods.

14

IV Preservation by use of Low Temperature

Refrigeration - advantages and disadvantages, freezing: Types of

freezing, common spoilages occurring during freezing, difference

between refrigeration and freezing.

14

V Preservation by Removal of Moisture

Drying and dehydration - merits and demerits, factors affecting,

different types of drying, Concentration: principles and types of

concentrated foods.

14

Reference Books

1. Gould, G. W. (2012), “New Methods of food preservation”, Springer Science &

Business Media.

2. Manay, N.S. Shadaksharaswamy, M. (2004), “Foods- Facts and Principles”, New

age international publishers, New Delhi.

3. Srilakshmi, B. (2003), “Food Science”, New Age International Publishers, New

Delhi.


FOOD PRESERVATION PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Honey is a ___________ preservative.

2. What is the boiling point of pasteurization?

3. What is the freezing point of meat product?

4. The canning is usually used in ____________

5. The milk products prepared by ____________ dryer


6. Define Enzymatic browning

7. Define food spoilage

8. List out the methods of food preservation

9. Define pasteurization

10. What are the spoilage occur in freezing

11. List out the types of drying

12. Mention the types of concentrated foods

13. Classify the drying of foods

14. What are the uses of irritation

15. How will you preserve meat

16. Mention the spoilages of bread

17. Write a brief note on chemical preservation

18. What are the uses of sterilization?

19. How to store perishable foods in freezing?

20. Classify drum dryer and tunnel dryer

.



21.A.How to determine shelf life of foods? (15)

OR

B. Explain about class II preservatives (15)

22.A.Give detailed note on food irradiation (15)

OR

B. Mention the methods of Freezing. (15)

23. A.What is the difference between enzymatic and non-enzymatic browing (15)

OR

B. What is the role of Pigments? (15)

24A..What are the types of canning and explain (15)

OR

B. Denote the spoilage of canning (15)

25.A.Give elaborate notes on food spoilage (15)

OR

B. How to control the food taxification. (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

FOOD QUALITY AND WASTE MANAGEMENT


ANNEXURE- I



N-SCHEME



Semester : V

Subject Title : FOOD QUALITY AND WASTE MANAGEMENT



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD QUALITY

AND WASTE

MANAGEMENT

5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to quality Control in food industry 15

II Standard tests for quality assessment 14

III Waste Management in Food Industry 15

IV Treatment methods of solid wastes 14

V Treatment methods of liquid wastes 15

Test & Model Exam 7

Total 80


RATIONALE:

• To help the students to understand about quality control in food industry

• To make the students to understand the treatment of solid and liquid waste

OBJECTIVES:

.

To enable students

• To understand concept of sampling and quality of the foods.

• To study the working of equipments for quality control of food products.


DETAILED SYLLABUS

Contents:FOOD QUALITY AND WASTE MANAGEMENT


I Introduction to quality Control in food industry

General concepts of quality and quality Control -Major quality Control

functions-Sampling of food -Sample Selection and sampling plans -

Preparation and storage of Laboratory Samples -Sampling Methods

15

II Standard tests for quality assessment

Physical Tests-Chemical tests-Microbiological tests-Sensory analysis

14

III Waste Management in Food Industry

Types of waste generated: non-degradable & biodegradable wastes

-Methods of utilizing waste to make value added products-Waste storage

and disposal of liquid and gaseous waste-land- filling,

Burialincineration, recycling biological treatment of food industry Waste

-Storage and disposal of liquid and gaseous waste

15

IV Treatment methods of solid wastes;

Biological compositing, drying and incineration;Design of solid waste

management system; Landfill digester, Vermicomposting pit.

14

V Treatment methods of liquid wastes

Biofilters and bioclarifiers, Ion exchange treatment of waste water,

Drinking – watertreatment, Recovery of useful materials from effluents by

different methods.

15


Reference Books

1.Philp, A .C Reconceptualizing quality, New Age international Publishers,

Benglore.2001.

2. Bhatia, R. and Ichhpujan, R.L. Quality assurance in Microbiloogy.CBS

publishers and Distributors, New Delhi.2004

3. Kher, C.P. Quality control for the food industry.ITCpublishers,Geneva.2000.

Food Industry Wastes: Disposal and Recovery; Herzka A & Booth RG; 1981, Applied

Science Pub Ltd.

4. Water & Wastewater Engineering; Fair GM, Geyer JC &Okun DA; 1986, John Wiley &

Sons, Inc.

5. Wastewater Treatment; Bartlett RE; Applied Science Pub Ltd.


FOOD QUALITY AND WASTE MANAGEMENT PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Hedonic scale is used in _________ Analysis.

2. Recycling is used for __________ Management.

3. Which technique is used in sampling?

4. What is the PH value of water?

5. Drinking water is __________ balance.


6. List out the sample selection.

7. Define sensory analysis

8. Mention the types of waste products.

9. What are the difference between drying and incineration?

10. What is meant by waste water treatment?

11. List out the steps in solid waste.

12. Define the role of physical test.

13. List out the role of panels

14. How to identify sampling?

15. Give any two names of physical test in food.

16. How to select the random sampling

17. List out the steps in quality Assessment

18. What are the methods of creating recycling?

19. Methods to undergone vermin compositing pit

20. Define classifier & their uses in treatment of waste



21.A.Give elaborate notes on microbiological test in quality Assessment (15)

OR

B. Explain the merits and demerits of sensory analysis (15)


22.A.Explain the methods of drinking water treatment (15)

OR

B. How to prepare sensory evaluation. (15)

23. A. Evaluation of Food quality (15)

OR

B . Classify the food components. (15)

24A.Determine the chemical test in food (15)

OR

B. Explain in detail about hydrogen ion concentration. (15)

25. A.List out the brief note on gaseous waste (15)

OR

B. List out the Assessment of purification of water. (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

DAIRY EQUIPMENT AND UTILITIES


ANNEXURE- I


DIPLOMA IN FOOD PROCESSING AND PRESERVAION SYLLABUS

N-SCHEME



Semester : V

Subject Title : DAIRY EQUIPMENT AND UTILITIES



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

DAIRY

EQUIPMENT AND

UTILITIES

4 64 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Dairy Equipment and their Maintenance 12

II Refrigeration System 12

III Steam Generation and Boilers 11

IV Electrical Engineering and Safety Devices 12

V Water Supply & Dairy Effluent System 10

Test & Model Exam 7

Total 64


RATIONALE:

• To make the students about different dairy equipments and their maintenance

OBJECTIVES:

• To study about the different equipments and their characteristics

• To know about the principles and treatment of waste water

.


DETAILED SYLLABUS

Contents: DAIRY EQUIPMENT AND UTILITIES


I Dairy Equipment and their Maintenance

Materials, their Characteristics and selection of Equipments- Dairy

equipments for fluid Milk processing- Dairy equipments for Milk product

processing- preventive maintenance of Dairy plant and machine

12

II Refrigeration System

Basic Principles and components of Refrigeration system- Different

Cooling systems for Milk and Milk products – Cold storage and

Insulation- Maintenance and Repair of Commercial Refrigeration System

12

III Steam Generation and Boilers

Basic principles of steam generation and different types of Boilers-

Controls and safety devices for boilers- Steam supply line accessories

and energy conservation- Instruments for Measuring for process

parameters

11

IV Electrical Engineering and Safety Devices

Safety precautions, wires and cables, function of Fuses and Relays-

Single phase and Three phase wiring- AC motors, Starters and D.G set-

Sub-station, Transformer, Distribution system and power factor

12

V Water Supply & Dairy Effluent System

Tube Well,Water storage and supply- Water quality,water Treatment and

Purification- Waste Water treatment, Reuse and Disposal- Water

Conservation and Rain water Harvesting

10

Reference Books

1. Dairy & Food Machinery, Myer Kutz

2. Common Utilities for the Dairy Industry,Vandana choubey,Apple Academic press


DAIRY EQUIPMENT AND UTILITIES PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. What is Dairy equipment?

2. What are the components of refrigerator system?.

3. List out different types of boiler

4. What is AC motor?

5. What is meant by purification?


6. How is the selection of Dairy equipments takes place?.

7. What are the characteristics of Dairy equipments?

8. What is the basic principle of Refrigeration System?

9. Mention the different cooling system for milk products

10. List out the safety devices for boilers

11. Explain the energy conservation

12. What is Transformer?

13. Write the functions of Fuse

14. What is a tube well?

15. Explain about reuse of water



21.A.Explain about the materials, characteristics , selection and Dairy equipments for

Milk processing (15)

OR

B. Explain in detail Dairy equipments for milk products processing preventive

maintenance of Dairy plant and machine (15)

22.A. Write about the components of Refrigeration system, Different system for Milk and

Milk products (15)


OR

B. Write a brief note on maintenance and repair of commercial Refrigeration (15)

23. A. Discuss in detail about the controls and safety devices for boilers (15)

OR

B . . Give an account on the basic principles and Steam supply line accessories

and energyconservation. (15)

24A.. Define wire and cable. Explain the Single phase and Three phase wiring in AC

motors, Starters (15)

OR

B. Discuss about the D.G set-Sub-station, Transformer, Distribution system and

power factor?. (15)

25. A. What is a Water storage and supply, Water quality, water Treatment?

(15)

OR

B. Explain in detail about the Waste Water treatment, Water Conservation

and Rain water Harvesting?. (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

DAIRY TECHNOLOGY (Elective Theory – I)


ANNEXURE- I





Semester : III

Subject Title : DAIRY TECHNOLOGY (Elective Theory - I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

DAIRY

TECHNOLOGY 5 80 25 100* 100 3 Hrs



UNIT Topic Hrs.

I Introduction 14

II Processing of market milk 15

III Special milks 15

IV Indigenous and Fermented milk products 15

V In-Plant cleaning system

14

Test & Model Exam 7

Total 80


RATIONALE:

Milk is an important ingredient for health andtherefore it is universally utilised by human

being of all agegroups. The supply terminals are normally saturated at distantplaces from the

processing units. Therefore effective methodsof milk collection and storage are required to

avoidmicrobiological contamination of milk. The students arerequired to be trained in handling

of milk at pre-processingstage.

OBJECTIVES:

1.To understand techniques on Milk and Milk processing

2.To study the working of equipments used in Milk and Milk product Processing.


DETAILED SYLLABUS

Contents: DAIRY TECHNOLOGY


I Introduction Milk - Definition, sources, and composition of milk, factorseffecting

composition ofmilk, physiochemical properties of milk, grading of milk-

definition and types of grades, collection andtransportation of milk

14

II Processing of market milk

Flowchart of milk processing, Reception, Different types of cooling

systems. Clarification and filtration process, standardization- Pearson’s

square method, pasteurization-LTLT, HTST and UHT process continuous

pasteurizer, Sterilization and Homogenization, Cream separation-

centrifugal cream separator, bactofugation

15

III Special milks

Skim milk, evaporated milk, condensed milk, standardized milk, toned

milk, double toned milk, flavored milk, reconstituted milk

15

IV Indigenous and Fermented milk products

Product description, methods for manufacture of butter, cheese, ice

cream, Khoa, Channa, paneer, Shrikhand, ghee. Spray drying system:

dried milk- whole milk andskim milk powder. Instantization of milk.

15

V In-Plant cleaning system

Introduction to Cleaning in- place (CIP) system – cleaning

procedure, Cleaning efficiency, Methods of cleaning in food industry,

cleaning solutions – Detergents, Sanitizers. SIP system of dairy plant,

Personal hygiene in dairy plant.

14


Reference Books

1. Joshi.V.K. (2015),”Indigenous Fermented Foods of South Asia”, CRC Press.

2. Alan H. Varnam, (2012), “Milk and Milk Products: Technology, chemistry

and microbiology”, Springer Science & Business Media Publishers.

3. Robinson, R. K., (2012), “Modern Dairy Technology: Volume 2 Advances in Milk

Products”, Springer Science & Business Media Publishers.

DAIRY TECHNOLOGY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Define milk

2. List out the sources of milk 3. Define grades of milk

4. What is homeogenization

5. What are the types of milk?


6. Define pasteurization

7. Explain the butter

8. What is mean by spray drying system

9. What is sanitizers

10. Define Khoa

11. Define processing of milk

12. Define LTLT

13. Define HTST

14. Define sterilization

15. Define milk powder

16. What is UHT?

17. Define Bactofugation

18. What is flavoured milk

19. Define standardized milk

20. Define detergent



21.A.Describe the physicochemical properties of milk (15)

OR

B. Write a short notes on collection of milk (15)

22.A. Explain the types of cooling system (15)

OR

B. Enumerate the pasteurization (15)

23. A. Explain the separator (15)

OR

B . . Write a short notes on types of milk and explain the any two milk (15)

24A.Processing of butter and Khoa (15)

OR

B. Elaborate the spray drying system (15)

25. A.Explain the methods of cleaning (15)

OR

B. Explain the personal hygiene in dairy plant (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

BIO CHEMISTRY & NUTRITION (Elective Theory – I)


ANNEXURE- I





Semester : V

Subject Title : BIO CHEMISTRY & NUTRITION (Elective Theory - I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

BIO CHEMISTRY

& NUTRITION 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to Biochemistry 15

II Enzymes 14

III Carbohydrates 15

IV Vitamins & minerals 15

V Water and electrolytes 14

Test & Model Exam 7

Total 80


RATIONALE:

To enable the students to:

1. Gain knowledge on the functions, food sources and requirements of essential nutrients.

2. Learn about dietary reference intakes, RDA and dietary values.

3. Understand the adverse effects of inadequate intake of nutrients.

4. Apply the knowledge in maintenance of good health for the individual and community.

OBJECTIVES:

1 Describe the relationship between nutrition, health and development.

2. Display knowledge about dietary reference intakes, RDA and dietary values.

3. Make healthy food choices based on the knowledge about importance of various nutrients.

4. Identify common nutritional deficiencies

.


DETAILED SYLLABUS

Contents: BIO CHEMISTRY & NUTRITION


I Introduction to Biochemistry.

Proteins and protein structures; Essential amino acids. Metabolism

ofproteins (digestion and absorption); Nitrogen balance and nitrogen

pool; Evaluation of quality of proteins

15

II Enzymes;

Definition, function, classification, nomenclature & structure; Co-enzymes

and itsfunction; Mechanism of enzyme action, enzyme kinetics &

environmental effects; Enzyme inhibition

14

III Carbohydrates;

Definition & classification; General chemistry of carbohydrates;

Metabolicpathways for breakdown of carbohydrates: glycolytic pathway,

pentose phosphate pathway, citric acid cycle,electron transport chain,

ATP balance, gluconeogenesis; General chemistry of lipids; Essential

fatty acids; Digestion& absorption of lipids

15

IV Vitamins & minerals:

occurrence, physiological function of vitamins and minerals.

Introductionto human nutrition; Nutritive values of foods; Basal metabolic

rate; Techniques for assessment of human nutrition, Dietary

requirements and deficiency diseases of different nutrients

15

V Water and electrolytes

Body water distribution, functions, requirements; Concept of water

balance- regulation of water; Maintenance and regulation of acid base

balance

14


Reference Books

1. Lehninger, Nelson & Cox, Principle of Biochemistry, CBS Publication

2. Modern Experimental Biochemistry, Boyer, Pearson Education

3. Lubertstryer, Biochemistry, Freeman & Co, N.Y.

4. Voet&Voet, Fundamentals of Biochemistry, Jonh Willey & Sons

5. HamesNutrition and dietetics by Rose


BIO CHEMISTRY & NUTRITION PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. _________ is meant by essential amino acid.

2. Lipase is an __________

3. What is the role of vitamin C

4. What is the PHvalue of acidic acid?

5. What is the meaning of ATP?


6. Define metabolism of protein

7. What are the metabolisms of enzymes?

8. Draw the citric acid cycle pathway.

9. List out the nutritive value of foods

10. Mention steps in Basal metabolic rate

11. What is the role of electrolyte?

12. List out any five vitamin deficiencies

13. What are the difference between glycolysis and glycogenesis

14. What is the role of Amino acid?

15. Mention any two uses of PH value in our body

16. Explain about nitrogen pool

17. What are the role of enzymes in glycolysis

18. Define carbohydrates and explain their types

19. Mention the deficiency diseases of calcium/ Iron

20. How electrolytes utilized in our body?


21.A.State a note on essential Amino acid (15)

OR

B. Explain about nitrogen balance (15)


22. A. Give note on enzyme kinetics (15)

OR

B. What is the nomenclature of enzymes (15)

23.A.What is meant by glycolytic pathway and explain (15)

OR

B. List out the role of lipids (15)

24.A.How to determine Basal metabolic rate (15)

OR

B. Enumerate the physiological function of fat soluble vitamins (15)

25.A.List a detailed note on acid base balance (15)

OR

B. Hoe to maintain acid base balance (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

AGRO PROCESSING (Elective Theory – I)


ANNEXURE- I





Semester : V

Subject Title : AGRO PROCESSING (Elective Theory – I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

AGRO

PROCESSING 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Agro Processing Industry 15

II Cereal Grain Processing 14

III Pulse and Legumes Processing 15

IV Oil Seeds Processing 14

V New technologies in oilseed processing 15

Test & Model Exam 7

Total 80


RATIONALE:

To know about the different processing of nutrient

OBJECTIVES:

To enable students –

1) To understand the processing techniques of agro product

2) To know the use of agro processing equipments


DETAILED SYLLABUS

Contents: AGRO PROCESSING


I UNIT I

Agro Processing Industry

Introduction to Agro processing industry – Scope and Importance of Agro

processed products – Processing Equipments – Floor mill – mini grind

mill, Pulverizes – Hammer mill , Floor Separator, Dal mill, Packing and

sealing machine –Balance

15

II UNIT II

Cereal Grain Processing

Different grains suitable for agro processing – Primary Processing for

major Cereals – Milling of cereals – Dry and Wet milling

14

III UNIT III

Pulse and Legumes Processing

Principles of Pulse milling – Different methods of Dhal milling – Milling

of major legumes

15

IV UNIT IV

Oil Seeds Processing

Properties and Suitability of oil seeds for processing – Methods of oil

seed processing – Terminologies in oil Processing Industry.

14

V De solventization and refining of oils

degumming, neutralization bleaching, filtration, deodorization, etc.

New technologies in oilseed processing - Byproduct of pulses and oil

milling and their value addition

15

Reference Books

1) Kader A A: post harvest technology of horticulture crops.2nd edition,University of California

2) Salukhe D K and kadam S S: handbook of world food legumes, CRC press,Florida


3) NiirBorad : Modern Technology of Agro Processing and Agriculture Waste,Institute of India

Re 2000.

4) SalunkhDkChavan J K, Adusule R N And Kadam S S : World oilseedschemistry,

Technology and utilization. VNR, NEW YORK

AGRO PROCESSING PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. What is agro processing

2. Define packaging

3. Define sealing

4. What is grain

5. Processing of milling


6. . Define dry milling

7. 2 what is wet milling

8. Name of the major cereals

9. List out the pulses

10. What is Milling of pulses

11. Define properties

12. Meaning of suitability

13. Define bleaching

14. What is filtration

15. Define Deodorization

16. List of the major pulses

17. Scope of Agro processing

18. What is primary processing?

19. Define flour

20. Define processing equipments



21.A.Explain the agro processing industry (15)

OR

B. Write a short notes on equipments of processing (15)

22.A. . Elaborate the milling processing of wet and dry (15) OR

B. Explain the methods of grain process (15)

23. A. Explain the dhal milling (15)

OR

B . Write a short notes on properties of oil seeds (15)

24A.Explain the terminology in oil processing industry (15)

OR

B. Explain the suitability of oilseeds process (15)

25. A.Write a short notes on bleaching and filtration (15)

OR

B. Explain the Deodorization (15)




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

FOOD PRESERVATION PRACTICAL


ANNEXURE- I



N-SCHEME



Semester : V

Subject Title : FOOD PRESERVATION PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD

PRESERVATION

PRACTICAL

4 64 25 100* 100 3 Hrs.


RATIONALE:

To understand the methods of preserving different foods

OBJECTIVES:

• To know about different preservatives in preservation methods

• To understand the process of preserving different foods

.


DETAILED SYLLABUS

Contents: FOOD PRESERVATION PRACTICAL

LIST OF EXPREMENTS:

.

1. Identification of spoiled food.

2. Preparation of product by using Salt as preservative (any two)

3. Preparation of product by using Sugar as a preservative (any two)

4. Preparation of product by using Oil as preservative (any two).

5. Preparation of product by using Chemical Preservative (any two)

6. Drying of fruits (any two)

7. Drying of Vegetable (any two)

8. Drying of seeds (any two)

9. Blanching of Vegetables.

10. Steaming of Vegetables.

11. Preservation of fruits by Syruping.

12. Introduction of freezing equipment

13. Freezing of fruits (any two)

SCHEMEOFEVALUATION



2 Menu Plan 10

3 Selection of Equipments 20

4 Preparation procedure 20


6 VivaVoce 10

Total 100


LIST OF EQUIPMENTS

1. Micro oven

2. Mixer

3. Steamer

4. Refrigerator.

5. All cooking& serving vessels




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

DAIRY TECHNOLOGY PRACTICAL(Elective Practical –I)

.


ANNEXURE- I





Semester : V

Subject Title : DAIRY TECHNOLOGY PRACTICAL(Elective Practical –I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

DAIRY

TECHNOLOGY

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To know about the physical chemical changes of milk while processing

OBJECTIVES:

• To study about different preparation of milk products

• To understand the processing technology with milk

.


DETAILED SYLLABUS

Contents: DAIRY TECHNOLOGY PRACTICAL

LIST OF EXPERIMENTS

1) Physical Examination of milk

2) Platform tests of milk

3) Chemical examination of Milk – PH, acidity

4) Adulteration test of milk

5) Preparation of Curd

6) Preparation of Shrikhand

7) Preparation of Gulabjamun

8) Preparation of Paneer

9) Preparation of Rasgulla

10) Visit to Dairy unit/Milk processing unit

11) Preparation of flavoured milk/. Pasteurization of milk

SCHEMEOFEVALUATION





4 Procedure 20


6 VivaVoce 10

Total 100


LIST OF EQUIPMENTS

1. Weighing Machine

2. Gas stove

3. Cooking vessels

4. Grinder

5. Mixer Grinder

6. Fridge

7. Serving vessels

8. Sealing Machine





III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

BIO CHEMISTRY AND NUTRITION PRACTICAL (Elective Practical –I)


ANNEXURE- I



N-SCHEME



Semester : V

Subject Title : BIO CHEMISTRY AND NUTRITION PRACTICAL (Elective Practical –I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

BIO CHEMISTRY

AND NUTRITION

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To understand about the chemical reactions and chemical changes in food processing

OBJECTIVES:

• To know about various methods followed in Bio chemistry

• To understand the Estimation of Different chemical components.


DETAILED SYLLABUS

Contents: BIO CHEMISTRY AND NUTRITION PRACTICAL

LIST OF EXPREMENTS:

1. Separation of amino acids/sugars by Ascending Paper Chromatography.

2. Separation of sugars/amino acids by Thin Layer Chromatography.

3. Separation and isolation of proteins/amino acids by Paper Electrophoresis.

4. Determination of BOD5 and COD of a sample of waste water.

5. Preparation of cell-free extract: Bacterial cell by sonication, Chicken liver by

homogenization.

6. Assay of enzyme activity - (a) Phosphatase assay [Chicken liver] (b) Protease assay

7. Study of an enzymatic reaction.

8. Estimation of Proteins in food using the Biuret Method

9. Estimation of Lactose in Milk

10. Estimation of Ascorbic Acid in Foods

11. Estimation of Beta-Carotene in Foods

12. Estimation of Calcium, Phosphorous and Iron content of Foods

SCHEMEOFEVALUATION



2 Estimation Process(Theory) 20

3 Estimation (Practical) 20

4 Reporting & Result 20

5 End Product 10

6 VivaVoce 10

Total 100



1. Beaker

2. Comical flasks

3. Boiling flasks

4. Crucibles

5. Funnels


7. Droppers

8. Pipettes

9 .Bards

10. Spatulas

11. Thermometer

12. Glass roads

13. Burden burners

14. Test tubes




18. Balances

19. PH indicator




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

AGRO PROCESSING PRACTICAL (Elective Practical –I)


ANNEXURE- I





Semester : V

Subject Title : AGRO PROCESSING PRACTICAL(Elective Practical –I)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

AGRO

PROCESSING

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To study about the different analysis of Agro products

OBJECTIVES:

• To understand the methods of processing different nutrients

• To know about the preparation of different Agro products

.


DETAILED SYLLABUS

Contents: AGRO PROCESSING PRACTICAL

LIST OF EXPERIMENTS:

1. Physical Analysis of Grains

2. Flour Analysis

3. Gluten Estimation of Wheat Flour

4. Preparation of Cereal flour of Different granule size

5. Determination of anti nutritional factors in legumes

6. Preparation of cereal flakes

7. Preparation of Rassum

8. Preparation of puffed cereals

9. Preparation of pulse flour of Different granule size

10. Preparation of Soya Milk

11. Preparation Of Peanut Butter

12. Preparation of Flavored Soya milk

13. Measurement of Melting point of Butter

SCHEMEOFEVALUATION





4 Procedure 20


6 VivaVoce 10

Total 100


.LIST OF EQUIPMENTS

1. Weighing Machine

2. Storage bins

3. Moisture box

4. De- stoner

5. Extruder

6. Gas stove

7. Cooking vessels

8. Grinder

9. Mixer Grinder

10. Fridge

11. Serving vessels

12. Sealing Machine


14. Oven

15. Freezer




III YEAR

N – SCHEME

V SEMESTER

2020 – 2021 onwards

ENTREPRENERUSHIP AND STARTSUPS


ANNEXURE- I


DIPLOMA IN MEDICAL LABORATORYTECHNOLOGY SYLLABUS

N-SCHEME

(Implemented from the Academic Year 2020-2021 onwards)

Course Name : All Branches of Diploma in Engineering and

Technology and Special Programmes.

Subject Code : 4078570

Semester : V

Subject Title : ENTREPRENERUSHIP AND STARTSUPS

TEACHING AND SCHEME OF EXAMINATION No. of Weeks per Semester: 16 Weeks

Subject Instruction Examination

Hours/ Week

Hours/ Semester

Marks

Duration

Internal Assessment

Board Examinations

Total

Entrepreneurship and Start ups

4

64

25

100

100

3 Hours


UNIT Topic Hours

1 Entrepreneurship – Introduction and Process 12

2 Business Idea and Banking 12

3 Start ups, E-cell and Success Stories 12

4 Pricing and Cost Analysis 12

5 Business Plan Preparation 12

Revision

Total 60


RATIONALE:

Development of a diploma curriculum is a dynamic process responsive to the

society and reflecting the needs and aspiration of its learners. Fast changing society

deserves changes in educational curriculum particularly to establish relevance to

emerging socio-economic environments; to ensure equity of opportunity and participation

and finally promoting concern for excellence. In this context the course on entrepreneurship

and start ups aims at instilling and stimulating human urge for excellence by realizing

individual potential for generating and putting to use the inputs, relevant to social prosperity

and thereby ensure good means of living for every individual, provides jobs and develop

Indian economy.

OBJECTIVES:

At the end of the study of5th semester the students will be able to

• To excite the students about entrepreneurship

• Acquiring Entrepreneurial spirit and resourcefulness

• Understanding the concept and process of entrepreneurship

• Acquiring entrepreneurial quality, competency and motivation

• Learning the process and skills of creation and management of

entrepreneurial venture

• Familiarization with various uses of human resource for earning dignified

means of living

• Know its contribution in and role in the growth and development of individual and

the nation

• Understand the formation of E-cell

• Survey and analyze the market to understand customer needs

• Understand the importance of generation of ideas and product selection

• Learn the preparation of project feasibility report

• Understand the importance of sales and turnover

• Familiarization of various financial and non financial schemes

• Aware the concept of incubation and starts ups


DETAILED SYLLABUS


1 Entrepreneurship – Introduction and Process

• Concept, Functions and Importance

• Myths about Entrepreneurship

• Pros and Cons of Entrepreneurship

• Process of Entrepreneurship

• Benefits of Entrepreneur

• Competencies and characteristics

• Ethical Entrepreneurship

• Entrepreneurial Values and Attitudes

• Motivation

• Creativity

• Innovation

• Entrepreneurs - as problem solvers

• Mindset of an employee and an entrepreneur

• Business Failure – causes and remedies

• Role of Networking in entrepreneurship

12

2 Business Idea and Banking

• Types of Business: Manufacturing, Trading and Services.

• Stakeholders: sellers, vendors and consumers and

Competitors

• E- commerce Business Models

• Types of Resources - Human, Capital and Entrepreneurial

tools and resources

• Selection and utilization of human resources and

professionals, etc.

• Goals of Business; Goal Setting

• Patent, copyright and Intellectual property rights

• Negotiations - Importance and methods

12


• Customer Relations and Vendor Management

• Size and capital based classification of business enterprises

• Various sources of Information

• Role of financial institutions

• Role of Government policy

• Entrepreneurial support systems

• Incentive schemes for state government

• Incentive schemes for Central governments

3 Start ups, E-cell and Success Stories

• Concept of Incubation centre’s

• Visit and report of DIC , financial institutions and other

relevance institutions

• Success stories of Indian and global business legends

• Field Visit to MSME’s

• Study visit to Incubation centers and start ups

• Learn to earn

• Startup and its stages

• Role of Technology – E-commerce and Social Media

• Role of E-Cell

• E-Cell to Entrepreneurship

12

4 Pricing and Cost Analysis

• Unit of Sale, Unit Price and Unit Cost - for single product or

service

• Types of Costs - Start up, Variable and Fixed

• Income Statement

• Cash flow Projections

• Break Even Analysis - for single product or service

• Taxes

• Financial Business Case Study

• Understand the meaning and concept of the term Cash

12


Inflow and Cash Outflow

• Price

• Calculate Per Unit Cost of a single product

• Operational Costs

• Understand the importance and preparation of Income

Statement

• Prepare a Cash Flow Projection

• Projections

• Pricing and Factors affecting pricing.

• Launch Strategies after pricing and proof of concept

5 Business Plan Preparation

• Generation of Ideas.

• Business Ideas vs. Business Opportunities

• Opportunity Assessment – Factors, Micro and Macro Market

Environment

• Selecting the Right Opportunity

• Product selection

• New product development and analysis

• Feasibility Study Report – Technical analysis, financial

analysis and commercial analysis

• Market Research - Concept, Importance and Process

• Market Sensing and Testing

• Marketing and Sales strategy

• Digital marketing

• Branding - Business name, logo, tag line

• Promotion strategy

• Business Plan Preparation

• Social Entrepreneurship as Problem

• Solving - Concept and Importance

• Risk Taking-Concept

12


• Types of business risks

• Execution of Business Plan

.

REFERNCE BOOKS: 1. Dr. G.K. Varshney, Fundamentals of Entrepreneurship, SahityaBhawan Publications,

Agra - 282002

2. Dr. G.K. Varshney, Business Regulatory Framework , SahityaBhawan Publications,

Agra - 282002

3. Robert D. Hisrich, Michael P. Peters, Dean A. Shepherd, Entrepreneurship , McGraw

Hill (India) Private Limited, Noida - 201301

4. M.Scarborough, R.Cornwell, Essentials of Entrepreneurship and small business

management, Pearson Education India, Noida - 201301

5. CharantimathPoornima M. Entrepreneurship Development and Small Business

Enterprises, Pearson Education, Noida - 201301

6. Trott, Innovation Management and New Product Development, Pearson Education,

Noida - 201301

7. M N Arora, A Textbook of Cost and Management Accounting, Vikas Publishing House

Pvt. Ltd., New Delhi-110044

8. Prasanna Chandra, Financial Management, Tata McGraw Hill education private limited,

New Delhi

9. I. V. Trivedi, RenuJatana, Indian Banking System, RBSA Publishers, Rajasthan

10. Simon Daniel, HOW TO START A BUSINESS IN INDIA, BUUKS, Chennai - 600018

11. RamaniSarada, The Business Plan Write-Up Simplified - A practitioners guide to writing

the Business Plan, Notion Press Media Pvt. Ltd., Chennai 600095.

Board Examination – Evaluation Pattern

Internal Mark Allocation

Assignment (Theory portion)* - 10

Seminar Presentation - 10

Attendance - 5

Total - 25

Note: * Two assignments should be submitted. The same must be evaluated and

converted to 10 marks.

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Robert+D.+Hisrich&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_2?ie=UTF8&field-author=Michael+P.+Peters&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_3?ie=UTF8&field-author=Dean+A.+Shepherd&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Scarborough%2FCornwell&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Trott&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=M+N+Arora&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=I.+V.+Trivedi&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_2?ie=UTF8&field-author=Renu+Jatana&search-alias=stripbooks


Guidelines for assignment:

First assignment – Unit I

Second assignment – Unit II

Guidelines for Seminar Presentation- Unit III

Each assignment should have five three marks questions and two five marks questions.

BOARD EXAMINATION

Note: 1. The students should be taught all units and proper exposure and field visit also

arranged. All the portions should be completed before examinations.

2. The students should maintain theory assignment and seminar presentation.

The assignment and seminar presentation should be submitted during the

Board Practical Examinations.

3. Thequestionpaperconsistsoftheoryandpracticalportions.Allstudentsshouldwri

te the answers for theory questions (40 Marks) and practical portions (60

Marks) should be completed for board examinations.

4. All exercises should be given in the question paper and students are

allowed to select by lot. If required the dimensions of the exercises may be

varied for every batch.No fixed time allotted for each portion and students

have liberty to do the examination for 3Hrs.

5. For Written Examination: theory question and answer: 45Marks

Ten questions will be asked for 3 marks each. Five questions from each unit 1

& 2.(10 X 3 = 30).

Three questions will be asked for 5 marks each. One question from each unit

1, 2 & 3. (3 X 5 =15)

6. For Practical Examination: The business plan/Feasibility report or Report on Unit

4 & 5 should be submitted during the board practical examinations. The same

have to be evaluated for the report submission (40 marks).


DETAILED ALLOCATION OF MARKS

Sl.

No

Description Marks

Part A Written Examination - Theory Question and answer

(10 questions x 3 marks:30 marks & (3 questions x 5

marks: 15 marks)

45

Part B Practical Examination – Submission on Business

Plan/Feasibility Report or Report on Unit 4 & 5

40

Part C Viva voce 15

Total 100

MODEL QUESTION PAPER ENTREPRENEURSHIP AND START UPS

Part A Time: 1 hour Max. Marks:45 I. Answer ten questions in brief

(10x3=30)

1. Define entrepreneurship.

2. State the process of entrepreneurship

3. What are the benefits of being an entrepreneur?

4. How do entrepreneurs act as problem solvers?

5. Outline the role of networking in entrepreneurship.

6. List the various types of business

7. Outline the business model.

8. Suggest the various goals of business.

9. How selection of human resources is carried out?

10. Specify the role of government policy on entrepreneurship.

II. Answer three questions in details (3x5=15)

11. Describe the importance of innovation on entrepreneurship.

12. Enumerate the various incentive schemes for the central government.

13. How technology will play a major role in E- commerce?


Part B

Practical Examination – Submission on Business Plan / Feasibility Report or Report on

Unit 4 & 5 (40)

PART C

Viva Voce


VI SEMESTER




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

FOODQUALITYASSURENCE


ANNEXURE- I



N-SCHEME



Semester : VI

Subject Title : QUALITY ASSURENCE



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

QUALITY

ASSURENCE 6 96 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to quality control and management 17

II Quality characteristics 18

III Food adulteration 18

IV Food adulteration 18

V Objective evaluation of food quality 18

Test & Model Exam 7

Total 96


RATIONALE:

To enable the students to:

1. Understand the importance of quality assurance in food industry.

2. Learn the principles and management of quality assurance to a food production process.

3. Know different food quality systems and standards.

4. Acquire knowledge regarding food quality assessment

OBJECTIVES:

The students will be able to:

1. Understand and define the concept of food quality, food safety and quality assurance.

2. Describe the laws, regulations and role of national and international standards in food

quality assurance.

3. Carry out sensory evaluation of foods using subjective and objective methods.

4. Demonstrate practical knowledge about identification tests for food adulterants


DETAILED SYLLABUS

Contents: FOODQUALITYASSURENCE


I Introduction to quality control and management

Definition, Concepts of quality and approaches to quality management.

Principles of quality control, benefits of quality control/evaluation,

quality management system

17

II Quality characteristics

Characteristics of quality- sensory, hidden and quantitative

characteristics, methods of determining quality and factors influencing

quality of food

18

III Food adulteration- causes, types and methods to determine adulterants

Quality standards- Indian and International standards ,Laws and

regulations

18

IV Quality assurance systems

Quality assurance systems- good agricultural practices, good

manufacturing practices, good hygiene practices, hazard analysis and

critical control points (HACCP), total quality systems. Identification of

physical, chemical and biological hazards

18

V Objective evaluation of food quality

General guidelines, physical methods (volume, specific gravity,

moisture, texture, viscosity and rheology, color, cell structure), and

chemical methods (nutrient analysis, pH, sugar concentration,

saltiness, flavor, proximate analysis).

18


Reference Books

1. Mahindru SN. Food Science and Technology, Vol. II, APH Publishing Corporation, New

Delhi. 2009.

2. Prem Kumar Jaiswal. Food Quality and Safety, CBS Publishers and Distributors Pvt.

Ltd., Noida, U.P. 2009. Winton L. Andrew and Winton B Kate. Techniques of Food

Analysis. Allied Scientific Publishers, New Delhi. 1999.

3. Mehta, Rajesh and George J. Food Safety Regulations, Concerns and Trade, McMillan

India Ltd. 2005


FOODQUALITYASSURENCE PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. What is meant by Adulterants?

2. What is ISI in food laws?

3. Food labeling is ________ quality

4. Moisture is analyzed by _________

5. What is mean by PH Value?


6. List out the principle of quality control

7. Mention the benefits of sensory quality

8. List out any five food laws

9. Define HACCP.

10. What is the role of agricultural practices?

11. Mention the objectives of food quality.

12. What is the role of PH value in food?

13. Tenderness of meat evaluation.

14. Mention any five test for Adulterants

15. How to determine viscosity?

16. What is the role of quality controller?

17. List out the merits and demerits of sensory Assessment

18. What are the techniques to control Adulteration

19. List out 7 basic principle of (HACCP)

20. How to evaluate carbohydrate and fat in nutrient evaluation


21.A.Define Adulteration and explain the methods of Adulteration (15)

OR

B. What are the steps in quality control (15)

22.A.Give detailed note on chemical method to identify food quality. (15)

OR

B. List out the sensory Attributes (15)


23.A.Elaborate note on ISI in food. (15)

OR

B. What are the ill effects of Adultrants (15)

24. A.Determine the physical methods of food quality. (15)

OR

B. Mention the techniques in total quality system. (15)

25.A.How to evaluate the quality of Food? (15)

OR

B. Classify the Rheological properties of food. (15)




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

BAKERY AND CONFECTIONARY


ANNEXURE- I





Semester : VI

Subject Title : BAKERY AND CONFECTIONARY



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

BAKERY AND

CONFECTIONARY 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I INTRODUCTION TO BAKERY AND CONFECTIONERY INDUSTRY 15

II BAKERY PRODUCTS 15

III INTRODUCTION TO CONFECTIONARY PRODUCTS 15

IV CONFECTIONARY PRODUCTS 14

V CONVENIENCE FOOD TECHNOLOGY 14

Test & Model Exam 7

Total 80


RATIONALE:

• Understand the role of various food components in baking.

• Gain understanding of methods of baking, and the interaction of the elements used for

baking.

• Expand their knowledge related to the art of decoration of baked foods and

confectionery items.

• Acquire basic skills in baking and confectionery

OBJECTIVES:

. The students will be able to:

• To highlight the processing methods used in baking and confectionery industries.

• To know about the various types of food products made using baking technology.

• To have a basic idea about baking and confectionery manufacture and quality

control.

• To know about the importance of each ingredient in the bakery and how it effects

the overall product and its sensory and quality parameters.

• To be able to start a small scale bakery and confectionery unit


DETAILED SYLLABUS

Contents: BAKERY AND CONFECTIONARY


I Manufacture of Sugar

Sugarcane, jaggery, khandasari sugar, raw sugar, refined sugar,white

sugar, beetsugar, manufacture of sugar from sugar cane, refining of

sugar

15

II Classification of confectionery

Sugar boiled confectionery- crystalline and amorphousconfectionery,

rock candy,hard candy, lemon drop, china balls, soft candy, lollypop,

marshmallows, fudge,cream, caramel, toffee, lozenges, gumdrops,

honeycomb candy

15

III Properties of wheat

Wheat – Properties, Quality – Hardness, Gluten strength,protein content,

soundness.Methodology and approaches to evaluate bread and bread –

wheat quality –processing factors, product factors

15

IV Principles of baking and Bread manufacturing

Major baking ingredients and their functions, role of bakingingredients in

improvingthe quality of bread.Characteristics of good flour used for

making bread, biscuits andcakes.Ingredients used for bread

manufacture, methods of mixing theingredients, dough development

methods - straight dough,sponge dough, moulding, proofing, baking,

packing, spoilage,bread staling, methods to reduce bread staling and

spoilage.

14

V Cake and Biscuit manufacturing

Processing of cakes and biscuits- ingredients, development ofbatter,

baking and packing, Spoilage in cakes and biscuits

14


Reference Books

1. Zhou. W, HuiY, H; (2014), “Bakery Products Science and Technology”, 2nd

Edition, Wiley Blackwell Publishers,

2. Pyler, E. J. and Gorton, L.A. (2009), “Baking Science & Technology” Vol.1

Fourth Edition,Sosland Publications.

3. Stanley P. Cauvain, Linda S. Young, (2008), “Baked Products: Science

Technology and Practice”. John Wiley & Sons Publishers


BAKERY AND CONFECTIONARY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Sugar contain ____________

2. What is the nature of non-crystalline candies?

3. Fudge __________ nature of products.

4. Which is used for fermented in bread?

5. Which method is used for preparing cake?


6. Mention the types of sugar.

7. Classify the candies.

8. How to evaluate bread quality?

9. List out the bakery ingredients.

10. How to prepare dough?

11. Define food packing

12. What is meant by confectionaries?

13. What are the steps to evaluate bread quality?

14. What are the difference between chocolates and toffees?

15. Mention the role of packing in cakes.

16. Classify the types of sugars in baking

17. Define the procedure of making honey comb candies

18. How to access gluten strength in bread?

19. Enumerate the hygienic practices in bakery

20. Give any two cake preparation methods and packing



21.A. Give the detailed note on properties of wheat (15)

OR

B. How to evaluate refining of sugar (15)


22.A.What is meant by processing steps in backing (15)

OR

B .Explain about marshmallows (15)

23.A.How to evaluate gluten strength (15)

OR

b. How to determine hardneis of gluten in wheat (15)

24. A.Give elaborate note on microwave baking. (15)

OR

B. Define proofing and moulding of bread products (15)

25. A.Development of Biscuits and cake in details (15)

OR

B. Explain about the factors affecting the nature of gluten (15)




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

FOOD PACKING TECHNOLOGY (Elective Theory –II)


ANNEXURE- I



N-SCHEME



Semester : VI

Subject Title : FOOD PACKING TECHNOLOGY (Elective Theory –II)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD PACKING

TECHNOLOGY 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I INTRODUCTION TO FOOD PACKAGING 15

II PACKAGING MATERIAL PROPERTIES 14

III MATERIALS USED FOR FOOD PACKAGING 15

IV PACKAGING MATERIAL PROPERTIES 14

V INDIAN FOOD LAWS 15

Test & Model Exam 7

Total 80


RATIONALE:

• The student will gain an understanding of the material used for packaging in the food

industry

• The student will comprehend the national and international laws relevant to the food

industry

OBJECTIVES:

• To understand the various properties of food packaging materials.

• To Select suitable packaging material for different food substances.

• To understand the concept of canning of food products.

.


DETAILED SYLLABUS

Contents: FOOD PACKING TECHNOLOGY


I INTRODUCTION TO FOOD PACKAGING

Objectives and functions of food packaging, Requirements for effective

food packaging, Types of packaging Materials, General properties of

packaging material

15

II PACKAGING MATERIAL PROPERTIES

Barrier properties - Mechanical Properties -Optical Properties -Labels,

Food and Packaging Material Interactions -Methods of Testing and

Evaluation

14

III MATERIALS USED FOR FOOD PACKAGING

Paper and Paper-based Packaging Materials –Metal Packaging

Materials - Glass Packaging Materials - Plastics and Composites -

Selection and Design of Packaging Material for Dehydrated Foods,

Frozen Foods, Dairy Products, Fresh Fruits & Vegetables, Meats, and

Sea foods

15

IV PACKAGING MATERIAL PROPERTIES

Barrier properties - Mechanical Properties -Optical Properties -Labels,

Food and Packaging Material Interactions -Methods of Testing and

Evaluation

14

V INDIAN FOOD LAWS

FDA - Structure and Function, Administrative Set-up, Roles and

Responsibilities of Staff

FSSAI – Structure and Function, Administrative Set-up at the State

Level, Roles and Responsibilities of Staff

Licensing and Registration of Food Units – Central and State Licensing

Authorities

15


Reference Books

1. StainleySacharous, Roger.C.Griffin, Principles of food packaging 2nd edition, AVI.

2. Publishing.Co., Westport.

3. Paine, F.A. & Paine, H.Y.A.hand book jof food packaging Leonard Hill.Blackie Son's

4. Ltd, London.

5. Sacharow, S.Hand Book of packaging materials, A VI Publishing company, West Port.


FOOD PACKING TECHNOLOGY PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Where is lamination used?

2. Food label _________ Adulteration.

3. What is the expansion of FSSAI?

4. Where is vacuum packing used?

5. ___________ is a portable packing


6. Explain about food packing.

7. Define labelling

8. Give any five packing materials.

9. What are the methods to testing of foods?

10. Expand FDA and its merits.

11. What are the advantages of FSSAI?

12. Define food laws.

13. Give any two uses of metal packing.

14. Expand FDA in Adulteration.

15. What is meant by Glass packing?

16. Write the difference between packing and labeling

17. List out the materials used in packing

18. Which products are used for paper packing?

19. Mention the labeling procedures

20. Define the role and responsibilities of Indian food laws


21.A.Determine the techniques used in food packing (15)

OR

B. What are the factors consider in food labeling (15)


22.A. What are the major properties of packing material (15)

OR

B. Explain about manufacturing properties of laminations (15)

23.A. How to preserve dehydrated foods. (15)

OR

B. Enumerate the role of dairy technology (15)

24. A. Give detailed note about barrier properties. (15)

OR

B. Hoe to get license of packed foods. (15)

25.A. What are the role and responsibilities of the staff in food safety (15)

OR

B. State the difference between FDA and FSSAI (15)




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

PROCESSING OF MEAT, POULTRY & FISH PRODUCTS (Elective Theory –II)


ANNEXURE- I


DIPLOMA IN PROCESSING AND PRESERVATION SYLLABUS



Semester : VI

Subject Title : PROCESSING OF MEAT, POULTRY & FISH PRODUCTS(Elective

Theory –II)



Subject


Hours

/

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

PROCESSING OF

MEAT, POULTRY &

FISH PRODUCTS

5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I INTRODUCTION 14

II PROCESSING OF MEAT 15

III PROCESSING OF POULTRY 15

IV PROCESSING OF FISH 14

V PROCESSING OF CANNED FISH 15

Test & Model Exam 7

Total 80


RATIONALE:

To understand the technology for handling, processing,preservation of meat, poultry and fish

products

OBJECTIVES:

• To understand need and importance of livestock, egg and poultry industry

• To study structure, composition and nutritional quality of animal products.

• To study processing and preservation of animal foods.

• To understand technology behind preparation of various animal food products


DETAILED SYLLABUS

Contents: PROCESSING OF MEAT, POULTRY & FISH PRODUCTS


I INTRODUCTION

Sources and importance of meat and poultry; Status of Meatand poultry

industry in India; Pre slaughter operations andslaughtering operations for

animals and poultry; Evaluation ofanimal carcasses; Factors affecting

post-mortem changes,properties and shelf life of meat; Mechanical

deboning, gradingand aging; Eating and cooking quality of meat;

Preservation ofmeat by chilling ,freezing, pickling, curing, cooking and

smoking,dehydration, radiation, chemical and biological preservatives;

14

II PROCESSING OF MEAT

Meat tenderization; Meat emulsions; Meat cutting and handling;

Preparation, preservation and equipment for manufacture ofsmoked

meat and its quality evaluation; Preparation, packagingand equipment for

manufacture of dehydrated meat productsand their quality evaluation;

Preparation, preservation andequipment for manufacture of meat

sausages and their qualityevaluation; Abattoir design and layout

15

III PROCESSING OF POULTRY

Sources and importance of poultry; Status of poultry industry inIndia; Pre

slaughter operations and slaughtering operations forpoultry; Eggs:

Structure, composition, quality characteristics, processing, preservation

of eggs; Processing and preservation ofpoultry meat and chicken patties;

By-products of poultry andeggs and their utilization. Safety standards in

meat industryHACCP/ISO/MFPO/FSSAI/Kosher/Halal

15

IV PROCESSING OF FISH

Fisheries resources, global and Indian scenario; Types of fishand other

marine products; Classification of fish (fresh waterand marine),

composition of fish, characteristics of fresh fish,spoilage of fish-

14


microbiological, physiological, biochemical;Relationship between chilling

and storage life, MAP, generalaspects of fish freezing, changes in quality

during chilled andfrozen storage

V PROCESSING OF CANNED FISH

Principles of canning, effect of heat processing on fish, storageof canned

fish, pre-process operations, post-process operations,cannery operations

for specific canned products ;Fish products:Introduction, fish muscle

proteins, surimi process, traditionaland modern surimi production lines,

quality of surimi products,comparison of surimi and fish mince products;

Fish proteinconcentrates (FPC), fish protein extracts (FPE), fish

proteinhydrolysates (FPH);Preparation protocols of indigenous

products: Fish sauce and paste. Novel methods; Low doseirradiation;

High pressure treatment, MAP, vacuum packaging,gas packaging;

Oxygen absorbents and CO2 generators, ethanolvapour generation,

hurdle barrier concept, value added fish

15

Reference Books

1. George M. Hall (2012), “Fish Processing Technology”, Springer Science &

Business Media Publication.

2. Fidel Toldra (2010), “Handbook of Meat Processing”, John Wiley & Sons

Publication.

3. Rao D.G. (2010), “Fundamentals of food engineering”. PHI Learning Pvt. Ltd.

4. Isabel Guerrero-Legarreta (2010), “Handbook of Poultry Science and Technology,

Secondary Processing”, John Wiley and Sons Publication.

5. Casey M. Owens. (2010), “Poultry Meat Processing”, Second Edition, CRC Press.

6. Leo M.L. Nollet and Fidel Toldra (2006), “Advanced Technologies for Meat

Processing”, CRC Press.


PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Fish products stored in ____________

2. Perishable foods contain ___________

3. Tenderness of meat __________

4. What is the PHvalue of acidic acid?

5. What is the meaning of ATP?


6. Define radiation technique

7. Mention the steps in smoking

8. What is meant by meat tenderization

9. List out the advantages of dehydration

10. Define slaughtering.

11. Relationship between chill and freezing.

12. Expand MAP

13. What is meant by sausage

14. Mention any five traditional ingredients.

15. What are the difference between vacuum and gas packing?

16. How to select fish products?

17. What are the Steps in processing of meat products

18. Define the composition and characteristics of egg

19. Give detailed on marine resources

20. Write the difference between fish sauce and fish paste


21.A.State a note on essential Amino acid (15)

OR

B. Explain about mechanical deboning of meat (15)


22.A.Give note on enzyme kinetics (15)

OR

B. How to select equipments in processing of meat.. (15)

23. A.What is meant by glycolytic pathway and explain (15)

OR

B. Elaborate note on Halal meat products (15)

24.A.How to determine Basal metabolic rate (15)

OR

B. Classify marine fresh water fish development (15)

25. A.List a detailed note on acid base balance (15)

OR

B. How to store perishable products in heat pressure treatment (15)




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

TECHNOLOGY OF BEVERAGES (Elective Theory –II)


ANNEXURE- I


DIPLOMA IN ENGINEERING / TECHNOLOGY SYLLABUS



Semester : III

Subject Title : TECHNOLOGY OF BEVERAGES (Elective Theory –II)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

TECHNOLOGY

OF BEVERAGES 5 80 25 100* 100 3 Hrs.



UNIT Topic Hrs.

I Introduction to beverages 15

II Manufacturing process of beverages 14

III Types of coffee and tea 15

IV Alcoholic beverages 15 Hours 14

V Packaged drinking water 15

Test & Model Exam 7

Total 80


RATIONALE:

To understand the processing and manufacturing of Beverages

OBJECTIVES:

• To study about the various beverages.

• To study about the products made out of them.

• To provide a technical view of beverages.

• To understand the manufacturing processes in the context of technology


DETAILED SYLLABUS

Contents: TECHNOLOGY OF BEVERAGES


I Introduction to beverages

Types of beverages and their importance, status ofbeverage industry in

India, Manufacturing technology forjuice-based beverages, synthetic

beverages; technology ofstill, carbonated, low-calorie and dry beverages,

isotonicand sports drinks; role of variousingredients of soft drinks,

carbonation of soft drinks.

15

II Manufacturing process of beverages

Beverages based on tea, coffee, cocoa, spices, plantextracts, herbs,

nuts, Dairy-based beverages

14

III Types of coffee and tea

Chemical composition and processing of tea and coffeeand their quality

assessment.Types of tea: black tea, green tea, oolong tea. Types of

coffee: Vacuum coffee, drip coffee, iced coffee. Espressocoffee, instant

coffee. Decaffeination of Coffee types ofdecaffeination: Roselius method,

swiss water process,direct and indirect method, triglyceride method,

carbon dioxide method.

15

IV Alcoholic beverages

Types, manufacture and quality evaluation; the role ofyeast in beer and

other alcoholic beverages, ale type beer,lager type beer, technology of

brewing process,equipments used for brewing and distillation, wine and

related beverages, distilled spirits.

14

V Packaged drinking water

Definition, types, manufacturing processes, qualityevaluation and raw

and processed water, methods ofwater treatment, BIS quality standards

of bottled water;mineral water, natural spring water, flavoured water,

carbonated water.

15


Reference Books

1. Manay, N.S, Shandaksharaswamy, M., (2004), “Foods- Facts and Principles”,

New Age International Publishers, New Delhi,

2. Potter, N.N, Hotchkiss, J.H. (2000), “Food Science”. CBS Publishers, New Delhi.

3. Srilakshmi, B. Food Science (3rd Edition) (2003), New Age International (p)

Limited Publishers, New Delhi,

4. Nicholas Dege. (2011), “Technology of Bottled water”. Blackwell publishing Ltd,

UK.

TECHNOLOGY OF BEVERAGES PART –A (5 X 1 = 5 Marks)

(Answer all questions) 1. Define beverages

2. Define synthetic beverages

3. Define calories

4. What is cocoa?

5. Define plant extract


6. Define Tea

7. Define Coffee

8. Define Oolong Tea

9. What is green Tea

10. What are the types of Coffee

11. Write the role of yeast in alcoholic beverages

12. Define wine

13. Define Beer

14. Define water

15. What is the sports drink?

16. Define spices

17. Define herbs

18. What are the Dairy based beverages?

19. What is string water?

20. What are the types of Beverges?




21.A. Explain the beverages of synthetic (15)

OR

B. Explain the Dry beverages (15)

22.A. What is the role of ingredients in beverages (15)

OR

B .Write a short notes on process of herbs and nuts (15)

23. A. Explain the Dairy based Beverages (15)

OR

b. Elaborate the chemical composition of processing coffee (15)

24. A. Describe the types of Tea (15)

OR

B. Describe the types of coffee (15)

25. A. Elaborate the processing of beer and wine (15)

OR

B. Explain the water (15)




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

BAKERY AND CONFECTIONERY PRACTICAL


ANNEXURE- I





Semester : VI

Subject Title : BAKERY AND CONFECTIONERY PRACTICAL



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

BAKERY AND

CONFECTIONERY

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

To know about the preparation of Bakery products in food industry

OBJECTIVES:

• To study about the different baking process and all equipments which are used in

baking

• To understand the changed in food products while backing

.


DETAILED SYLLABUS

Contents: BAKERY AND CONFECTIONERY PRACTICAL

LIST OF EXPREMENTS:

1. Introduction to Bakery And Confectionery Equipments

2. Determination of gluten content

3. Preparation of Bread

4. Preparation of Biscuit

5. Preparation of Cookies

6. Preparation of Cake

7. Preparation of Barfi

8. Preparation of Chikki

9. Preparation of Chocolate

10. Preparation of Boiled candy

SCHEMEOFEVALUATION



2 Ingredients used 10

3 Preparation 20

4 Method of Description 20


6 VivaVoce 10

Total 100


LIST OF EQIPMENTS

1. LargeBaking oven

2. Medium size- oven

3. Refrigerator -large

4. Cooler

5 .Measuring vessels

6. Weighting machines




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

FOOD PACKING PRACTICAL(Elective Practical –II)


ANNEXURE- I





Semester : V

Subject Title : FOOD PACKING PRACTICAL (Elective Practical –II)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

FOOD PACKING

PRACTICAL 5 80 25 100* 100 3 Hrs.


RATIONALE:

The students should be knowledgeable about the different packing materials and its

properties

OBJECTIVES:

.

• The student should able to define food packaging and understand function and properties

of food packaging


DETAILED SYLLABUS

Contents: FOOD PACKING PRACTICAL

LIST OF EXPREMENTS:

1. Identification of packaging materials

2. Identification of packaging materials

3. Measurement of water absorption of paper, paper boards

4. Measurement of bursting strength of paper of paper boards

5. Measurement tear resistance of papers

6. Measurement of puncture resistance of paper and paperboard

7. Measurement of tensile strength of paper of paper boards

8. Determination of gas transmission rate of package films

9. Determination of coating on package materials

10. Tests for identification of plastic films

11. Prepackaging practices followed for packing of fruits and vegetables

SCHEMEOFEVALUATION


1 Aim & Material Required 20

2 Steps for Preparation 20

3 Procedure 20

4 Diagram 10


6 VivaVoce 10

Total 100



1. Sample pouches

2. Organic solvents

3. Co2/ O2 Analyser

4. Hot air oven

5. Ethylene Analyser

6. Stiffness tester

7. Shrink wrapping machine

8. Hand sealer

9. Continuous Band seaer

10. Semi automatic sealer

11. Box Strapping machine




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL

(Elective Practical –II)


ANNEXURE- I





Semester : VI

Subject Title : PROCESSING OF MEAT, POULTRY & FISH PRODUCTS

PRACTICAL(Elective Practical –II)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

PROCESSING OF

MEAT, POULTRY

& FISH

PRODUCTS

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

The student should have knowledge about the nutrient value of flesh foods

OBJECTIVES:

• To make students practically competent in analysing characteristics of importance in

meats, poultry, and sea foods

• To enable students formulate and prepare processed meat, poultry, and sea food

products


.DETAILED SYLLABUS

Contents: PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL

LIST OF EXPREMENTS:

1. Preparation of Sample

2. Determination of Nitrite

3. Determination of extract release volume

4. Estimation of total meat pigments

5. Determination of meat pH

6. Estimation of total meat pigments

7. Determination of metmyoglobin content of meat

8. Preparation of meat products

9. Composition and structure of egg

10. Determination of egg quality by Haugh unit

11. Preparation of fish protein concentrate (FPC)

SCHEMEOFEVALUATION



2 Estimation Process(Theory) 20

3 Estimation (Practical) 20

4 Reporting & Result 20

5 End Product 10

6 VivaVoce 10

Total 100



1. Meat mincer

2. Analytical balance

3. Volumetric flasks

4. Pipette

5. Conical flask

6. Fluted filter paper

7. Spectrophotometer

8. Oven

9. PH Meter

10. Chemical Solvent

11. Blender




III YEAR

N – SCHEME

VI SEMESTER

2020 – 2021 onwards

TECHNOLOGY OF BEVERAGE PRACTICAL(Elective Practical –II)


ANNEXURE- I





Semester : VI

Subject Title : TECHNOLOGY OF BEVERAGE PRACTICAL (Elective Practical –II)



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

TECHNOLOGY

OF BEVERAGE

PRACTICAL

5 80 25 100* 100 3 Hrs.


RATIONALE:

• The student will be able to analyse the quality of commercial beverages

• The student will be able to produce different types of beverages

OBJECTIVES:

• To acquaint students with the production of industrial beverages

• To familiarize students with the quality control tests of importance in the beverage

industry


DETAILED SYLLABUS

Contents: TECHNOLOGY OF BEVERAGE PRACTICAL

LIST OF EXPREMENTS:

1. Preparation of Non-Carbonated Beverages

2. Preparation and Evaluation of Wine

3. Estimation of Sulphur Dioxide in Beverages

4. Estimation of Ascorbic Acid Content of Commercial Juices

5. Estimation of Phenolic Content in Beverages

6. Analysis of Mineral Content of Bottled Water

7. Analysis of Nutrient Content in Sports Drinks

8. Detection of sodium benzoate in beverage

9. Preparation of Instant Tea/coffee

10. Specifications for different fruit beverages

11. preparation of fruits squash

12. Preparation of artificial lemon juice

SCHEMEOFEVALUATION


1 Aim &Equipments Required 20


3 Procedure 20

4 Analysis Report 10


6 VivaVoce 10

Total 100

LIST OF EQUIPMENTS


1. Types of Glasses

2. Refrigerator

3. Mixing jars

4. Chemical Agents

5. Mixer Grinder

6. Vessels




III YEAR

N – SCHEME

VI SEMESTER

2021 – 2022 onwards

Project Work and Internship Report Practical


ANNEXURE- I


DIPLOMA IN ENGINEERING / TECHNOLOGY SYLLABUS


Course Name : Diploma in Medical Laboratory Technology Subject Code : 4078660

Semester : VI

Subject Title : Project Work and Internship Report Practical



Subject


Hours /

Week

Hours /

Semester

Marks

Duration Internal

Assessment

Board

Examinations Total

Project Work and

Internship Report

Practical

6 96 25 100* 100 3 Hrs.


OBJECTIVES:

• Implement the theoretical and practical knowledge gained through the curriculum into an

application suitable for a real practical working environment preferably in an industrial

environment

• Get exposure on industrial environment and its work ethics.

• Learn and understand the gap between the technological knowledge acquired through

curriculum and the actual industrial need and to compensate it by acquiring additional

knowledge as required.


• Carry out cooperative learning through synchronous guided discussions within the class

in key dates, asynchronous document sharing and discussions, as well as to prepare

collaborative edition of the final project report.

INTERNAL ASSESSMENT:

The internal assessment should be calculated based on the review of the progress of the

work done by the student periodically as follows.

Detail of

assessment

Period of

Max. Marks

First Review

6th week

10

Second Review

14th week

10

Attendance

Entire semester

5

Total

25

EVALUATION FOR BOARD EXAMINATION

Details of Mark allocation

Max Marks

Demonstration / Presentation

25

Report

25

Viva-Voce

30

20

100

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