Food toxicology: intrinsic and extraneous toxins, principles, basic concepts,

types, branches. Toxicity: curve, factors influencing potency, margin of safety,

factors influencing toxicity. Dose-response relationship, manifestation of organ
toxicity. Measurement of toxicants and toxicity. Toxicokinetics: carcinogenesis,
mutagenesis, teratogensis. Chemical carcinogenesis: initiation, promotion,
progression, angiogenesis. Manifestation of organ toxicity. Toxicants in the body:
absorption, distribution, translocation, biotransformation, excretion.
Toxicological evaluation. Detoxification mechanisms. Wholesomeness of processed
foods: heat processed, irradiated, genetically modified foods.

Recommended Books:
1. Kacew, S. and Lee, B.M. 2012. Lu's basic toxicology: fundamentals, target
organs, and risk assessment. 6th . Informa Healthcare, London, UK.
2. Sharma, P.D. 2012. Toxicology. 3rd . Rastogi Pub. Co., Meerut, India.
3. Awan, J.A. and Anjum, F.M. 2010. Food toxicology. Unitech Communications,
Faisalabad-Pakistan.
4. Shibamoto, T. and Bjeldanes L.F. 2009. Introduction to food toxicology. 2nd .
Academic Press, London, UK.
5. Helferich, W. and Winter, C.K. 2000. Food toxicology. Woodhead Publishing
Limited, Abington Hall, Abington, Cambridge, UK.

FST-Baking Science & Technology�I 3(2-1)

Theory:
Ingredients: Wheat flour: structure, Components, Treatment, Quality, Absorption and
Storage. Shortening: Categories, physical characteristics, Sources and Composition,
Water: Chemical nature, Mineral constituents and functions, Minor ingredients:
Leavening (yeast and others), Dairy, Egg, Starch and Fiber, Micro ingredients:
Oxidation and reduction, Enzymes, Gluten, antioxidants and antimicrobials,
Hydrocolloids Fortification. Improvers. The nature of baked products structure. End
product requirements. Innovative baked product development. Bread types and
Formulations: The Mixing Process, Physiochemical aspects of mixing, The function of
yeast, New technologies of dough making, Accelerated dough making methods, Baking
Stages, Oven problems, The Baking Tests, Varieties of Bread, Keeping properties of
bread, Ingredient systems: Components, Handling, Blending methods and packaging,
Baking process: Stages, baking reactions, thermal reactions, bread cooling, shelf-
life properties of bread and related products. Bread packaging and storage. Bread
spoilage and staling, factors and control measures. Flat bread technology: Frozen
dough products and pizza.

Practical:
Bread baking, types of breads, effects of water absorption and dough mixing time.
Variations in fermentation and proofing time. Effects of shortenings, emulsifier,
oxidants, flour protein variation, amylases and sweeteners on bread. Comparison of
various dough making procedures. Field visit to the baking plant.

Recommended Books:
1. E.J. Pyler .2010. Baking Science and Technology Volume II Formulation and
Production Hardcover. ISBN-10: 0982023901,
2. Pyler E J and L.A. Gorton, 2009. Baking science and technology 4th Ed (Vol-I
and II). Sosland Pub Co, Kansas.
3. Cauvain, S P, 2003.Bread making improving quality. Woodhead Publishing Ltd,
Cambridge.
4. Matz, S A, 1996. Bakery technology and engineering. CBS Pub. & Distributors,
New Delhi.
5. Quail, K J, 1996. Arabic bread production, American Association of Cereal
Chemists, Inc,St. Paul, Minnesota.
FST- Baking Science & Technology�II 3(2-1)

Theory:
Current Approaches to the classification of Bakery Products: Bakery Batter
Processes: Mixing and slurry making, depositing and forming, heat treatments,
Finishing and Packaging, leavening agents. Packaging and Shelflife Prediction of
Bakery Products, Process Optimization & Control, Nutritional Attributes of Bakery
Products, Browning in Bakery Products; An Engineering Perspectives, Functional
Bakery Products, Cakes: Decoration Techniques, Functional role of ingredients,
formula balance, shortening emulsion, adaptation, formulation/recipes and types and
preparation of cakes (Creaming, mixing, depositing, baking, cooling, packaging).
Cookies: ingredients and their functions, recipes, types, processing (mixing,
depositing, baking, cooling, packaging). Crackers: types, ingredients and their
functions, recipes and processing (mixing, depositing, baking, cooling, packaging),
Muffins: ingredients and their functions, recipes, processing methods, styles and
varieties. Doughnuts. Wafers. Automation in the Bakery Industry. Sensorial
assessment of cakes, cookies, crackers, muffins, doughnuts and wafers.

Practical:
Biscuits and cakes manufacture. Decoration of cakes. Use of layer cake measuring
template. Preparation and sensory evaluation of variety cakes, cookies and wafers,
Pastry and cake icing. Preparation of wafers, pizza and doughnuts. Preparation and
evaluation of flat breads, Chapattis and nanas etc. Baking powder preparation by
using different ingredients.

Recommended Book
1. Zhou, W. and Hui, Y.H. 2014. Bakery products science and technology. 2nd .
Wiley-Blackwell, USA.
2. Pyler, E.J. and Gorton, L.A. 2009. Baking science and technology. 4th (Vol-I
and II). Sosland Pub Co, Kansas, USA.
3. Amendola, J. and Lundberg, D. 1992. Understanding baking. Van Nostrand
Reinhold, New York, USA.
4. Wade, P. 1988. Biscuits, cookies and crackers. Vol-I Elsevier Applied
Science, New York, USA.

FST-Starch chemistry and technology 3 (3-0)

Theory:
Starch: history, development of specialty starch, other products from starch,
future of starch industry. Cereal Starches: biochemistry and molecular biology of
starch. Starch: biosynthesis, enzyme catalyzed reaction, the starch granules,
chemical composition, organization of starch, heating starch in water. Gelling and
retrogradation, modified starches, conversion of starches to sweeteners. Starch
from different cereals: Corn starch industry: market growth, high fructose syrup
consumption, technical progress, plant location, industry organization, future
industry prospectus. Structural features of starch granules: granule surface, SPM.
Enzymes and their action on starch: amylases, mechanism for hydrolysis, inhibitors
of amylases, enzymic characterization of starch molecule. Sorghum starch production
properties and characteristics. Wheat starches: production, properties,
modification and uses. Encapsulation, manufacture of resistant starches. Rice and
potato starches: production, properties, modification and uses. Starch
applications: Soups and dressings, sauces, pie filling, gravies, snacks, cereals
and batters.

Practical:
Qualitative and quantitative tests for starch, physicochemical properties, pH,
moisture absorption, hydration capacity, solubility, swelling power and freeze
thaw stability. Functional properties: Viscosity behaviour, gelatinization, film
formation.
Recommended Books:
1. Delcour, J.A., Hoseney, R.C. 2010. Principles of cereal technology. 3rd .
AACC International Inc, St. Paul, Minnesota, USA.
2. BeMiller, J.N., Whistler, R. 2009. Starch: chemistry & technology. Publisher
MacMillan Publishing solutions, USA.
3. BeMiller, J.N. 2007. Carbohydrate chemistry for food scientists. 2nd .
American Association of Cereal Chem. Inc., St. Paul, MN, USA.
4. Stephen, A.M., Phillips, G.O. and Williams, P.A. 2006. Food polysaccharides
and their applications. 2nd . Taylor & Francis Group, Boca Raton, FL, USA.
5. Cui, S.W. 2004. Food carbohydrates: chemistry, physical properties and
applications. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.
FST-Dairy Processing-I 3(2-1)
Theory:
Physical, chemical and functional properties of milk constituents: lactose, lipids,
proteins, minerals, vitamins and enzymes. Milk microbiology: Sources of
contamination, pathogens, spoilage organism and control. Classification and
composition of non-fermented dairy products. Milk processing: Plant hygiene and
cleaning, cream separation, standardization, bactofugation, membrane filtrations,
homogenization, pasteurization, ultra pasteurization, UHT treatments, evaporation,
drying, condensing, freezing and membrane fractionation. Heat induced changes in
milk and milk products. Milk packaging: Types of packaging and their effect on milk
quality.

Practical:
Sampling techniques: Raw milk, processed milk. Production of pasteurized milk, ice-
cream, dried milk powder and flavored milk. Quality assurance and safety tests:
operational, laboratory equipment, raw material, control measures. Sensory and
physio-chemical evaluation of pasteurized milk, UHT milk, condensed milk, dried
milk powders and ice cream. Microbial examination of milk and milk products: Total
viable count, yeast and mold, somatic cells, coliform, Escherichia coli,
Salmonella.

Recommended Books:
1. Park, Y.W. and Haenlein, G.F.W. 2013. Milk and dairy products in human
nutrition: production, composition and health. Wiley-Blackwell Publishers, USA.
2. Chandan, R.C. and Kilara, A. 2011. Dairy ingredients for food processing.
Wiley-Blackwell Publishers, USA.
3. Tamime, A.Y. 2009. milk processing and quality management. Society of Dairy
Technology. Blackwell Publishers, USA.
4. Walstra, P., Wouters, J.T.M. and Guerts, T.J. 2006. Dairy science &
technology. 2nd . CRC Press, Boca Raton, Florida, USA.
5. DeLavall/Tetra Pak. 2003. Dairy processing handbook. Tetra Pak Processing
System, S-221 86, Lund, Sweden.
6. Robinson, R.K. 1996. Modern dairy technology. Vol. 1. Advances in milk
processing. 2nd . Chapman and Hall, London, UK.
7. Varnam, A.H. and Suthaland, J.P. 1994. Milk and milk products: technology,
chemistry, and microbiology. Chapman and Hall, London, UK.
8. Marshal, R.T. 1993. Standard methods for the examination of dairy products.
American Public Health Association (APHA), Washing DC, USA.
FST-Dairy Processing-II 3 (2-1)
Theory:
Fermented milk products: production and economic importance. Microbiology of raw
and processed milk. Starter cultures and incubation temperatures, schematic ways of
fabrications and processing technologies used for yoghurt, butter, kefir,
acidophilus milk and cheese production. Compositional and physico-chemical changes
occur in milk during manufacturing of fermented dairy products. Rheological
parameters, Microstructural properties and organoleptic scores of products.
Chemistry of fermentation and flavor development. Physical defects, causes and
remedies in fermented products. Microbiological hazards and pattern of spoilage.
Factors affecting shelf life of milk and milk products. Utilization of by products
for standardisation: native casein micelles, whey and butter milk. Packaging of
fermented products.

Practical:
Preparation of fermented milk products: yoghurt, cheese, butter and therapeutic
milk. Compositional, physico-chemical, microbial. Microstructural, rheological and
sensory evaluation of fermented milk product. Identification of defects in cheese
and yoghurt and their solutions like whey separation.

Recommended Books:
1. Park, Y.W. and Haenlein, G.F.W. 2013. Milk and dairy products in human
nutrition: production, composition and health. Wiley-Blackwell Publishers, USA.
2. Chandan, R.C. and Kilara, A. 2011. Dairy ingredients for food processing.
Wiley-Blackwell Publishers, USA.
3. Walstra, P., Wouters, J.T.M. and Guerts, T.J. 2006. Dairy Science and
Technology. 2nd . CRC Press, Boca Raton, Florida, USA.
4. Fox, P.F., Guinee, T.P., Cogon, T.M. and McSweeney, P.L.H. 2000. Fundamental
of cheese science. Springer-Verlag, New York, NY, USA.
5. Robinson, R.K. 1994. Modern Dairy Technology. Vol. I. Chapman and Hall,
London, UK.
6. Varnam, A.H. and Suthaland, J.P. 1994. Milk and milk products: technology,
chemistry, and microbiology. Chapman and Hall, London, UK.
7. Marshal, R.T. 1993. Standard methods for the examination of dairy products.
American Public Health Association (APHA), Washing DC, USA.
FST-Advanced Food Microbiology 3 (2-1)

Theory:
Food microbiology: Advances and trends. Physiology and biochemistry of food borne
micro-organisms. Culture Types: Collection and maintenance. Detection of
microorganisms in foods: Principles and techniques, rapid methods vs. conventional
methods, estimation of microbial toxins, metabolites, inhibitory substances and
pathogens. Differentiation of bacterial strains by electrophoretic protein
profiles. Microbiology of Food Preservation. Food microbiology and public health.
Bacterial agents of food borne illnesses. Fermented and microbial foods. Food borne
pathogenesis: disease burden and economic implications. Probiotic and proteolytic
properties of different bacteria. Isolation and titration of bacteriophages.
Traditional and current approaches to microbial food safety and quality.
Application of genetically modified microorganisms in foods. Genetics and molecular
biology of food associated microbes. Microbial physiology and metabolism of food-
borne microbes, bioenergetics, biofilms formation. Advanced technologies in food
microbiology: rapid method for the detection of food borne pathogens. Probiotics
and prebiotics; predictive modeling and risk assessment.

Practical:
Microbial preservation techniques: lyophilization, detection of microorganism in
food samples, detection of automated rapid and conventional methods for microbial
toxins, metabolites, inhibitory substances, pathogens and bacteriophages through
HPLC, GC, ELISA, PCR and cell culturing etc. Electrophoretic protein profiles of
bacteria.

Recommended Books:
1. Willey, J.M. 2014. Prescott�s microbiology. Paperback, McGraw Hill Higher
Education, USA.
2. Ray, B. and Bhunia, A. 2013. Fundamental food microbiology. 5th . CRC press,
USA.
3. Montville, T.J., Matthews, K.R. and Kniel, K.E. 2012. Food microbiology: An
introduction. ASM press, USA.
4. David, A.A., Janet, E.L., Corry, B.S., and Rosamund, M.B. 2005. Essentials of
the microbiology of foods: a textbook of advanced studies. John Wiley and Sons, New
York, USA.
5. Thomas, A.M. 2003. Detecting pathogens in food. CRC press, USA.
6. Spencer, J.F.T. and De Spancer, A.L.R.. 2001. Methods in biotechnology: food
microbiology protocols. Human Press, New Jersey, USA.
7. Doyle, M.P., Beuchat L.R. and Montvile, T. 2001. Food microbiology:
fundamentals and frontiers. Centre for Food Safety, University of Georgia, Georgia,
USA.
8. Jay, M.J. 1996. Modern food microbiology. CBS Publishers, New Delhi, India.
FST-Advanced Food Chemistry 3 (2-1)
Introduction. Phase transition of foods containing water. Synthetic amino acids
utilized for increasing the biological value of food (food fortification). Chemical
and enzymatic reactions during and after food processing. Food dispersion systems:
emulsions, foam, sol, aerosol. Redox reactions in biological systems:
hydrogenation, antioxidant tests. The Maillard reaction: products and by-products.
Chemical Changes during Storage and Preservation processes of various food
products. Vegetable products chemistry: dehydrated, canned, frozen and pickled
vegetables. Fruit ripening: Respiration Rate, Metabolic Pathways, Individual
Constituents. Technological importance of phenolic compounds. Spices, Salt and
Vinegar: Composition, production. Drinking Water: Hardness, Treatment, Mineral
Water. Antioxidants: natural and synthetic, action mechanism. Minerals in food
processing. Toxins generated during heat treatment of foods. Food contamination.
Interaction of food components and their synergistic mechanisms.
Practical:
Isolation and extraction of different food components. Titrametric determination of
sugars, vitamin C, Iodine etc. Separation of natural food colors. Extraction of
pectin from fruit waste. Estimation of starch, cholesterol, total dietary fiber,
glucose, pigments etc.

Recommended Books:
1. Velisek, J. 2014. The chemistry of food. John Wiley & Sons Inc., New York,
USA.
2. Belitz, H.D, Groschm, W. and Schieberle, P. 2009. Food chemistry. 4th .
Springer Verlag, Heidelberg, Germany.
3. Coultate, T. 2009. Food: The chemistry of its components. The Royal Society
of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF,
UK.
4. Damodaran, S., Parkin, K.L. and Fennema, O.R. 2008. Fennema�s food chemistry.
4th . CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
5. DeMan, J.M. 2007. Principles of food chemistry. 3rd . Springer Verlag,
Heidelberg, Germany.
FST-Chemistry of Edible Oils and Fats 3 (2-1)

Theory:
Introduction, history of triglyceride analysis, triglycerides types, nomenclature
and possible applications. Extraction, isolation and fatty acid analysis (Methyl
ester preparation, column, identification of peaks, quantization etc.). Preparation
of chemical derivation reactions at double bond (hydrogenation, permanganate
oxidation, ozonization, bromination, mercuration etc) reactions at ester linkages,
hydroxy, epoxy and keto groups, silver ion adsorption chromatography, TLC, Column
chromatography and application, GLC, Fractional crystallization. Distribution
theories of fatty acid in natural triglyceride mixtures.

Practical:
Extraction of lipids, isolation of triglycerides by column chromatography,
Florisil/ salicylic acids, TLC. Fatty acid analysis by GLC, Methyl ester
preparation. Catalytic hydrogenation, permagnate oxidation, ozonization,
epoxidation, bromination etc. Silver ion adsorption chromatography.
Recommended Books:
1. Firestone, D. 2013. Physical and chemical characteristics of oils, fats, and
waxes. 3rd . Am. Oil Chem. Soc. Illinions, USA.
2. Akoh, C.C. and Min, D.B. 2008. Food lipids: chemistry, nutrition and
biotechnology. CRC Press, New York, USA.
3. NIIR BOARD. Modern Technology of Oil, Fats and its derivatives. Asia Pacific
Business Press Inc., India.
4. AOCS. 1998. Official methods and recommended practices of AOCS, 5th ed. Am.
Oil Chem. Soc. Illinions, USA.
5. Nilelsen, S.S. 1994. Introduction to the chemical analysis of foods. Jones
and Bartlett Pub. Inc., London.
6. Perkins, E.G. 1993. Analysis of fats, oils and derivatives. AOCS Press,
Champaign, USA.
FST-Processing Technology of Fats and Oils 3 (2-1)
Theory:
Introduction, history of triglyceride analysis, triglycerides types, nomenclature
and possible applications. Edible oils and fats, natural sources. Oil extraction:
Rendering process, mechanical expression, solvent extraction. Production of
hydrogenated oils: Refining, bleaching hydrogenation and deodorization operations.
Fat and Oils analysis: Isolation and fatty acid analysis (Methyl ester preparation,
column, identification of peaks, quantization etc.). silver ion adsorption
chromatography, TLC, Column chromatography and application, GLC, Fractional
crystallization.. Specifications of vegetable ghee. Production of salad and cooking
oils, margarine, butter, food dressings, toppings, coatings and shortenings.
Production and characterization of specialty oils, quality control in oils and fats
processing.

Practical:
Oil extraction, refining, bleaching, hydrogenation and deodorization. isolation of
triglycerides by column chromatography, Florisil/ salicylic acids, TLC. Fatty acid
analysis by GLC, Methyl ester preparation. Catalytic hydrogenation, permagnate
oxidation, ozonization, epoxidation, bromination etc. Silver ion adsorption
chromatography. Preparation of different fat products: butter, margarine,
dressings, toppings etc. Visits to various oil processing plants and quality
control laboratories.

Recommended Books:
1. Hamm, W., Hamilton, R.J. and Calliauw, G. 2013. Edible oil processing. 2nd .
Wiley-Blackwell, USA.
2. Nilelsen, S.S. 2010. Food analysis. 4th ed. Kluwer Academic/Plenum Pub., New
York
3. Gunstone, F. 2009. Oils and fats in the food industry. Wiley-Blackwell
Publishing, London, UK.
4. Akoh, C.C. and Min, D.B. 2008. Food lipids: chemistry, nutrition and
biotechnology. CRC Press, New York, USA.
5. Fereidoon, S. 2005. Edible oil and fat products: application technology, Vol.
4. John Wiley and Sons, London, UK.
6. O�Brein, R.D. 2004. Fats and oils: formulating and processing for
applications. 2nd . CRC Press, London, UK.
7. NIIR BOARD. Modern Technology of Oil, Fats and its derivatives. Asia Pacific
Business Press Inc., India.
8. Hamm, W. and Hamilton, R.J. 2000. Edible oil processing. CRC Press, Boca
Raton, Florida, USA.
9. AOCS. 1998. Official methods and recommended practices of AOCS, 5th ed. Am.
Oil Chem. Soc. Illinions, USA.
FST-Meat Science 3 (2-1)
Theory:
Meat muscle: structure, growth, chemical and biochemical aspects muscle proteins,
intramuscular fat, muscle function, post-mortem glycolysis, rigor mortis,
anatomical location of muscles and myofibrils. Conversion of muscle to meat: pre-
slaughtering handling, death of the animal (stunning and bleeding), conditioning
(aging), protein denaturation, proteolysis and other chemical changes. Eating
quality of meat: color, water holding capacity, juiciness, tenderness, odor and
taste. Meat and human nutrition: amino acids, minerals, vitamins, fatty acids,
toxins and residues. Meat spoilage: endogenous and exogenous infections. Factors
affecting the growth of meal spoilage microorganisms. Prefabricated meat:
manipulation of conventional meat, non-meat sources. Meat sanitation and hygiene.

Practical:
Determination of chemical composition and eating quality of meat. Protein profile
of various meats. Determination of minerals, vitamins, fatty acids and toxins.

Suggested Readings
1. Toldra, F. 2012. Handbook of meat processing. Wiley-Blackwell Publishing,
London, UK.
2. Warriss, P. 2010. Meat science: an introductory text. 2nd . Woodhead
Publishing Ltd., Cambridge, England.
3. Kerry, J. and Ledward, D. 2007. Meat processing: improving quality. Woodhead
Publishing Ltd., Cambridge, England.
4. Marwaha, K. 2007. Meat hygiene. Gene-Tech Books, New Delhi, India.
5. Lawrie, R.A. 1998. Lawrie�s meat science, 6th ed. Woodhead Pub. Ltd.
Cambridge, UK.
FST-Advanced Meat Technology 3 (2-1)