MAHAMAYA TECHNICAL UNIVERSITY NOIDA

M.TECH. FIRST YEAR COURSES SYLLABUS FOR (FOOD TECHNOLOGY)

[Effective from the Session: 2012-13]

STUDY AND EVALAUATION SCHEME M.Tech Chemical Technology (With Specialization in Food Technology) STREAM: A - I SEMESTER (For candidates with B.Tech Degree in Food Technology)
TOTAL Evaluation Scheme SN Code Subjects
L 1 2 3 4 5 6 FT-910 FT-911 FT-912 FT-913 FT-917 FT-918 Process, Modeling & Simulation Advanced Seperation Processes Food Beverages Speciality Foods Seminar Industrial Visit/ Minor Project & Viva-Voce Total 3 4 4 0 14 1 1 1 0 4 0 0 0 3 3 40 40 40 15 15 15 15 15 15 15 15 70 70 70 30 310 100 70 170 130 130 130 520 200 200 200 100 100 1000 4 5 5 1 1 20 3

Periods
T 1 P 0 CT 40 AT 15

Sessional
TA 15 TOT 70 P -

External
TH 130 P

200

CT: Class Test TH: Theory

AT: Attendance L: Lecture

TA: Teachers Assessment T: Tutorial

TOT: Total P: Practical

Note: 1. Wherever the question paper is of 130 marks, 15 short answer question of 2 marks each shall be asked in the question paper.

Credit
4

STREAM : B - I SEMESTER (For candidates with B.Tech Degree in Chemical Engineering/Biotechnology)

TOTAL Evaluation Scheme SN Code Subjects
L Advanced Seperation 1 2 FT-911 FT-914(B) Processes Biological Sciences Microbiology & 3 FT-915 Biochemistry of Foods Composition & Chemistry of Foods Seminar Industrial Visit/ Minor Project & Viva-Voce Total 4 1 0 40 15 15 70 130 200 5 3 3 1 1 0 0 40 40 15 15 15 15 70 70 130 130 200 200 4 4

Periods
T P CT AT

Sessional
TA TOT P

External
TH P

4 5 6

FT-916 FT-917 FT-918

4 0 14

1 0 4

0 3 3

40 -

15 15

15 15

70 30 310

100 70 170

130 520

200 100 100 1000

20

CT: Class Test TH: Theory

AT: Attendance L: Lecture

TA: Teachers Assessment T: Tutorial

TOT: Total P: Practical

Note: 2. Wherever the question paper is of 130 marks, 15 short answer question of 2 marks each shall be asked in the question paper.

Credit
5 1 1

STUDY AND EVALAUATION SCHEME M.Tech Chemical Technology (With Specialization in Food Technology) STREAM: C - I SEMESTER (For candidates with M.Sc degree in Chemistry and Allied Sciences)
TOTAL Evaluation Scheme SN Code Subjects
L Chemical Engineering 1 FT-919 Principles Engineering 2 *FT-914(M) /FT-914(B) Mathematics / Biological Sciences Microbiology & 3 FT-915 Biochemistry of Foods Composition & Chemistry of Foods Seminar Industrial Visit/ Minor Project & Viva-Voce Total 4 1 0 40 15 15 70 130 200 5 3 1 0 40 15 15 70 130 200 4 3 1 0 40 15 15 70 130 200 4

Periods
T P CT AT

Sessional
TA TOT P

External
TH P

4 5 6

FT-916 FT-917 FT-918

4 0 14

1 0 4

0 3 3

40 -

15 15

15 15

70 30 310

100 70 170

130 520

200 100 100 1000

20

(* For candidates with Biology background / Mathematics background respectively)

CT: Class Test TH: Theory AT: Attendance L: Lecture TA: Teachers Assessment T: Tutorial TOT: Total P: Practical

Note: Wherever the question paper is of 130 marks, 15 short answer question of 2 marks each shall be asked in the question paper.

Credit
5 1 1

STUDY AND EVALAUATION SCHEME M.Tech Chemical Technology (With Specialization in Food Technology)

SEMESTER-II [ Common To All Streams]

TOTAL Evaluation Scheme SN Code Subjects
L Preservation & 1 2 FT-920 FT-921 Processing of Foods Cereals & Snack Foods Fruits, Vegetables & 3 FT-922 Plantation Products Milk & Milk Products Technology of Fabricated & Textured Foods Seminar Industrial Visit/ Minor Project Total 3 1 0 40 15 15 70 130 200 4 3 3 1 1 0 0 40 40 15 15 15 15 70 70 130 130 200 200 4 4

Periods
T P CT AT

Sessional
TA TOT P

External
TH P

4 5 6 7

FT-923 FT-924 FT-927 FT-928

3 3 0 15

0 0 0 3

0 0 3 3

30 30 -

10 10 4

10 10 1

50 50 0 310

50 50 100

100 100 590

150 150 50 50 1000

CT: Class Test TH: Theory

AT: Attendance L: Lecture

TA: Teachers Assessment T: Tutorial

TOT: Total P: Practical

Note: Wherever the question paper is of 130 marks, 15 short answer question of 2 marks each shall be asked in the question paper.

Credit
3 3 1 1 20

FT-910

PROCESS MODELLING AND SIMULATION

3:1:0

UNIT: I Introduction to system analysis: System and subsystem, Properties of system-structure, Degree of freedom, Analysis of degrees of freedom, Information flow. UNIT:II Principles of mathematical modelling,Classification of Models, Advantages & Limitations, Application of Process Models, Concept of Unit computation, Block diagrams, single flow graphs, partition, testing convergence block and control block concept. UNIT:III Encoding the information flow, Boolean matrix, formulation of Boolean matrix from related graph, process matrices, Identification of recycle sets through process matrices, system sensitivity and determinacy. UNIT: IV Principles of model building, Basic system models based on material and energy balance, simple examples of process models-CSTR, Plug flow reactors, Distillation columns, absorption column, Heat exchanger. Text Books: 1. Process Modeling, Simulation and Control for Chemical Engineering: Luyben WL, Wiley ,NY 2. Process Modelling: M.M.Denn, Wiley Publications, New York.

FT-911

ADVANCED SEPARATION PROCESSES

3:1:0

UNIT: I Uses and characteristics of separation processes, Equilibrium and rate governed multistage processes. Seperation Factor. Unit:II Cascades-Need and Types of Cascade arrangements, Ideal Cascade, total interstage flows, Squared off cascades, Separative duty and potential, Energy requirement for separation processes. UNIT:III Membrane Characterization, Membrance Processes and their utility, Flow patterns through membranes, Membrane Arrangements, , Gas permeation through polymeric membrane, Liquid membrane separation processes. Reverse Osmosis, Dialysis, Ultrafiltration, Electrodialysis, Pervaporation, Concentration polarization. Gel Polarization. UNIT: IV Chromatographic separation , Various types of Chromatography processes, Molecular sieve separation processes. Classification and application of Molecular Sieves. Text Books: 1. Seperation Processes, 2nd edition: C.J.King, Tata Mc Graw Hill, NY 2. Unit Operations in Chemical Engineering: McCabe Smith, TMH.

FT-912

FOOD BEVERAGES

4:1:0

UNIT: I Classification of Beverages, Raw materials and ingredients, Product specifications, Equipments and plants, Manufacturing process, Quality control. UNIT: II Potable and sparkling water, Fruit based beverages, Still and carbonated beverages, Milk based Beverages, Common faults and their remedies. UNIT: III Fermented and Alcoholic Beverages- Raw materials /Ingredients and their role, Manufacturing Process, Equipment and Process parameters, Product Specifications and Quality Control UNIT: IV Tea, Coffee and Cocoa beverages, Product specifications, Equipments and plants, Manufacturing process, Quality control.

Text books:
1.Developments in Soft Drinks technology-I: L.F.Green, Applied Science Publishers Ltd., London 2.Food Science: Potter & Hotchkiss, CBS Publishers & Distributors, New Delhi. 3.Fermented Beverage Production: A.G.H. Lea & Piggott, Blackie Academic & Professional, London 4.Arlington :Food Product Development

FT-913

SPECIALITY FOODS

4:1:0

UNIT:I Nutrition and therapeutic foods. RDA / RDI. Balanced Diets, Theraputic diets, Infant and baby foods, Adolescent / Teen-age foods , Geriatric foods, Functional foods and Probiotics. UNIT: II Role of Carbohydrates, Fibre, Fat, Cholesterol, Proteins as ingredients. Calorie, and Sodiummodified/ restricted foods/ diets. Amino acids and purine restricted foods/ diets. Foods / Diets in metabolic disorders and disturbances. UNIT: III Foods for allergic and ulcerous conditions. Foods for pregnant ladies and nursing mothers. Foods in Gastrointestinal disorders; Fever and Infection; Liver, gallbladder and pancreatic disturbances. Foods and Diets in blood, circulatory and Cardiac diseases; Urinary and Musculoskeletal diseases. UNIT: IV Beneficial Effects of Spices, gamma-linolenic acid, Spirulina, antioxidants and other food constituents. Indian sweetmeats and savoury products. New Developments. Text Books: 1. Human Nutrition : Benzamin T. Burton 2. Dietetics : B. Srilakshmi

3. Nutrition and Dietetics: Shubhangini A. Joshi 4. Nutritive value of Indian Foods : C. Gopalan :

FT-914 (B)

BIOLOGICAL SCIENCES

3:1:0

UNIT: I Characteristics of living systems, Structure and function of carbohydrate, protein, lipid, nucleic acid, Role of Biomolecules in Foods, Cell organelles. UNIT: II Transport across biological membranes, Bioenergetics, Anabolic and Catabolic Processes of Carbohydrates, Proteins and Fats. UNIT: III Classification, Morphology and physiology of microorganisms, Growth and nutrition, Enumeration and culture techniques. Pure Cultures, Isolation of microbial strains and their applications in Food Industry. Strain Improvement. UNIT: IV Microbial control, Introduction to Immune response, Innate and adoptive Immunity, VaccinesHistory and applications. Text Books: 1. Microbiology: M.J.Pelczar, Reid & Chann, Tata Mc Graw Publications 2. Principles of Biochemistry : A.L.Lehninger, C.B.S Publications and distributors. 3. Biochemistry : Lubert Stryen 4. General Microbiology: Roger Y.Stanier, P.R.Painter, John L. Ingraham, McMillian Press.

FT- 915

MICROBIOLOGY AND BIOCHEMISTRY OF FOODS

4:1:0

UNIT: I Fundamentals of microbiology, Incidence of micro-organisms in foods, Microbial spoilage of Foods and its Prevention ,Foods poisonings and Food-borne Infections. Beneficial Microorganisms and their utilization. UNIT:II General principles of Food Preservation, Methods adopted for food Preservation, Contamination, spoilage and preservation of Cereals, Cereal Products, Fruits and Vegetables, Meat and Meat Products, Fish, Poultry, Eggs, Milk and Milk Products. UNIT:III Food Plant Sanitation and hygiene. Microbiological standards, Good Manufacturing Practices, Hazard Analysis and Critical Control Points, Microbiological Criteria of Foods, Enforcement & Control agencies. UNIT: IV Biochemical changes in Plant and Animal foods and their implications. Enzymes, Enzymatic Reactions, Reaction Rate and governing conditions. Post Harvest and Post Mortem Changes in Foods, Post Mortem Glycolysis. Role of Enzymes in Processing and Preservation of Foods. Text Books: 1. Food Microbiology : W.C.Frazier & D.C.Westhoff, Tata McGraw Hill, Special Indian Edition 2008 2. Food Microbiology : Adams & M.O..Moss 3. Microbiology: M.J.Pelczar, Reid & Chann, Tata Mc Graw Publications

3. General Biochemistry: J.H.Weil

FT- 916

COMPOSITION AND CHEMISTRY OF FOODS

4:1:0

UNIT:I Major and Minor constituents of foods, Desirable and Undesirable constituents of Foods. Composition of foods, RDA and Nutritional Requirements, Utilization of nutrients in Human body. Unit: II Classification of Water, Water Activity and its relation with Food Stability, Sorption Isotherms and Hysterisis. Carbohydrates-classification and Structure. Browning Reactions, Functions of Carbohydrates, Health benefits of Dietary Fibre. UNIT: III Lipids-Classification and Structure, Reactions of Lipids, Rancidity and Control. Modification of Lipids, Tailor Made Fats, Refining of Oils. Proteins-Classification and Structure, Functional Properties of Proteins, Denaturation of proteins and its implications. UNIT:IV Vitamins, Minerals and Pigments. Restoration, Enrichment ,Fortification and Supplementation of Foods, Functional properties and nutritional aspects of food ingredients and their modifications through formulation processing and storage. Text Books: 1. Food Chemistry : L.H. Mayer : 2. Food Chemistry: O.R.Fennema 3. Food Facts & Principles: Shakuntala Manay

FT-919

CHEMICAL ENGINEERING PRINCIPLES

3:1:0

UNIT:I Introduction of unit operations and unit processes, material and energy balance in various unit operations such as Mixing, Vaporization and Condensation, Distillation, Crystallization etc., Material Balance in processes involving chemical reaction, Thermo Chemistry. UNIT: II Fluid flow operations, Pumping, Metering of fluids, Filtration, Screening and size reduction. UNIT:III Heat and Mass transfer Operations,Heat transfer by conduction, convection and radiation, Heat exchange equipments, Fundamentals of diffusion, absorption, distillation, extraction and their equipment. UNIT:IV Thermodynamics and Kinetics of reactions,First and second law of thermodynamics, types of reactions such as first order and second order, types of reactors such as batch, plug-flow and CSTR. Text Books: 1. Basic Principles and Calculations in Chemical Engineering, 6th ed.:Himmelblau,Prentice Hall 2. Elementary Principles of Chemical Processes,3rd edition: Felder, R.M. & Rousseau, R.W. John Wiley Publications (1999). 3. Chemical Process principles Vol. 1:Hougan D. A., Watson K.M. and Ragatz R. A.Asia Publishing House (1962)

FT- 914 (M)

ENGINEERING MATHEMATICS

3:1:0

UNIT :I Matrices, Types of Matrices, Matrix algebra, Inverse of Matrices by elementary operations, Vector algebra with applications. UNIT:II Numerical solution of algebraic and transcendental equations, Newton-Raphson Method, Regula Falsi Method, Bisection. UNIT:III Interpolation- Newton forward, Newton Backward and Lagrenges Method. Numerical differentiation, Numerical integration, Trapezoidal Rule, Simpsons One-third Rule and Three by Eight rule. UNIT:IV Curve-fitting- Linear and Non Linear Curves, Correlation and Regression analysis Statistical quality control and Charts. Text Books: 1. Mathematical Statistics: J.N. Kapur, S. Chand & company Ltd.,2000 2. Higher Engineering Mathematics: B.S. Grewal, Khanna Publishers, 2005. 3. Advance Engineering Mathematics: R.K. Jain & S.R.K. Iyenger, Narosa Publication House.

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FT-920

PRESERVATION & PROCESSING OF FOODS

3:1:0

UNIT:I Basics of effective utilization of Food supply, Food Wastage, Causes of Quality deteriorations and quantitative losses of foods and their prevention by physical, chemical and biological means, Infestation control. UNIT:II Preservation by Lowering of Water Activity, Concentration: Evaporators and Freeze Concentration. Membrane Seperation Processes. Dehydration of foods, Types of Driers and principles involved. Freeze Drying. UNIT: III Preservation of foods using High Temperatures, D, Z and F values, TDT Curves, Adequacy of thermal processing of foods. Preservation of foods using Low Temperatures ,Chilling, Freezing, Immersion Freezing, IQF Foods, Freezer Burn and Chilling Injury, Thawing of foods. UNIT: IV Preservation of foods by Radiations, Spices, Osmoanabiosis and Additives: Principles & Methods. Optimal Processing of Foods. Protective Packaging of foods.

Text Books:
1. Principles of Food Preservation Part-II: O.R.Fenema 2. Food Science: Potter & Hotchkiss, CBS Publishers & Distributors, New Delhi. 3. Thermobacteriology in Food Processing: C.R.Stumbo, Academic Press, London.

FT- 921

CEREALS & SNACK FOODS

3:1:0

UNIT:I Processing characteristics & Technologies of Cereals as Paddy, Wheat, Equipments used. Parboiling of Paddy. Turbogrinding, Milling of Durum Wheat, Rice and Wheat Products. UNIT: II Legumes & Oilseeds. Pretreatments, Processing characteristics, Equipment and Machinery involved, Quality Grading, Refining of oils and utilization of byproducts. UNIT: III Processing characteristics of Corn and its milling, Wet milling and Dry milling of Corn. Processed Cereal Foods, Breakfast Cereals: Processing Technologies involved. UNIT IV: Bakery products from Cereals, Bread, Biscuits, Cookies and Cakes. Industrial production and Quality parameters.\ Text Books: 1. C.F.T.R.I. Mysore Manuals on Rice and its Processing 2. Bakery Technology and Engineering: Samuel A.Matz, CBS Publishers & Distributors, Delhi 3. The Science of Cookie & Cracker Production: Hamed Faridi, CBS Publishers & Distributors, Delhi

FT-922

FRUITS, VEGETABLES & PLANTATION PRODUCTS

3:1:0

UNIT:I General Composition and Characteristics of fruits and Vegetables, Harvesting and Storage of Fruits and Vegetables, Climacteric and Senesence, Preservation & Processing of Fruits & Vegetables by low temperatures & high temperatures. Preservation by Dehydration. UNIT: II Extraction of Fruit Juices, Principle and Machinery Involved. Preservation of Fruit Juices. Fruit Juice Concentrates, Squashes, Cordials, Nectars and Syrups. Fruit Pulps, Purees & Paste. UNIT: III Technical aspects of production and quality of Fruit products as Jam, Jelly, Marmalades, Pickles, Candied and Crystallized Fruits, Chutneys, Preserves. UNIT: IV Processing of Spices, Cryogenic grinding, Spice oils, extracts & Oleoresins. Processing of plantation products as Tea, Coffee, Cocoa, Cashewnut etc.

Text Books:
1. Preservation of Fruits & Vegetables: G. Lal, G.S. Siddappa and G.L. Tandan : 2.An introduction to the Post-harvest physiology & handling of fruits and vegetables: R.H.H. Wills 3.Hand Book of analysis and quality control for fruit and Vegetable Products. IInd edition. Tata McGraw-Hill Publishing Company Ltd. New Delhi.

FT-923

MILK AND MILK PRODUCTS

3:1:0

UNIT:I Structure and status of Indian Dairy Industry, Composition and Quality of Fresh Milk, Milk reception and handling, Methods of examination and Quality evaluation, Adulteration and its detection,Processing and distribution of fluid milks. UNIT:II Concentrated, Condensed, Dried & Instantised milk, Dessicated Milk Products, Heat / Acid Coagulated Products, UNIT: III Technical aspects of production and Quality of Butter and Ghee, Ice-cream , Cheese, Cultures and Fermented Milk Products, Malted Milk foods, UNIT: IV Packaging Materials and Techniques, Packaging Machines, Plant Layout, Quality Assurance & CIP in dairy industry, By-Products utilization and Waste Treatment. Text Books: 1.Technology of Indian Milk Products: R.P.Aneja, Mathur & Bannerji, Dairy India Publication 2. Chemistry and testing of Dairy Products: H.V.Athortone 2. Principles of Dairy processing : N.Warner 3. Outlines of Dairy technology: Sukumar De

FT-924

TECHNOLOGY OF FABRICATED AND TEXTURED FOODS

3:1:0

Unit: I Extrusion technology for production and processing of Foods. Types of Extruders, Single Screw and Multiple screw Extruders, Extrusion cooking. Physical & Chemical Changes during Extrusion Process. UNIT: II Fibre-spinning Technology, Machinery and Process involved, Spun-Fibre Fabricated food Products. Macaroni Products, Vermicilli , Pasta and Noodles. textured foods,

UNIT: III Textured Vegetable Meat, Meat analogs, Expanded and Textured Protein Products, Puffing Gun, Puffed Products, Chemically and structurally modified Food Proteins, Food Emulsions. UNIT: IV Non-dairy whipped toppings, Imitation Milk, Coffee whitener, Dairy analogs, Vegetable Butter (Oleo margarine),Peanut Butter, Citrus like drinks, Text Books: 1. Handbook of Indigenous Fermented Foods: K.H. Steinkrus 2. AFST(I) & CFTRI Proceedings of IFCON .

3. Periodicals by AFST(I), CFTRI Indian Food Industry

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