DAIRY TECH OLOGY A.

I CORE COURSES DT-511 Dairy Processing -I 2+1

Use of bioprotective factors for preservation of raw milk: effects on physico-chemical, microbial and nutritional properties of milk and milk products, present status of preservation of raw milk by chemical preservatives; thermal processing for preservation; methods of determining lethality of thermal processing, UHT processed milk products, their properties and prospects, types of UHT plants, aseptic fillers, heat stability and deposit formation aspects, effect on milk quality; techno- economic considerations; principles and equipment for bactotherm process and its applications in dairy industry; retort processing; dehydration: advances in drying of milk and milk products; freeze dehydration: physico-chemical changes. during freeze drying and industrial developments; water activity; sorption behaviour of foods, energy of binding water, control of water activity of different milk products in relation to their chemical; microbiological and textural properties; hurdle technology and its application in development of shelf-stable and intermediatemoisture foods; current trends in cleaning and sanitization of dairy equipment: biological; detergents; ultrasonic techniques in cleaning; biodetergents, development of sanitizers- heat; chemical; radiation. Food contaminants: their incidence and implications, corrective measures. Practical LP system for extension of keeping quality raw milk, determination of pH; HCT profile of milk systems, measurement of thiocynate in milk system; determination of water activity and sorption isotherms of milk products; determination of thermal load during retort processing of milk and milk products; heat classification of milk powders; functional properties of powders: porosity, interstitial air content, occluded air content, flowability; determination of degree of browning-chemical/physical methods; freeze drying of milk/milk products, and heat sensitive products. Suggested Readings 1. Burton, H. 1998 Ultra-high temperature Processing of Milk and Milk Products, Elsevier Applied Sciences Ltd., England. 2. Fellow; P. 1988 Food Processing Technology, Elliss Horwood Ltd. Chichester, UK. 3. Troller, J.A. & H.B. Christian. 1978. Water Activity and Food, Food Sci. & Technology, A series of Monograph Academic Press, London. 4. Gould, G. W. 1995. New Methods of Food Preservation. B1ackie Academic & Professional Pub. London. 5. IDF Bulletin, 1981. New Monograph on UHT Milk; Document, 133. DT-521 Dairy Processing II 2+1

Membrane processing and related techniques: classification and characteristics of filtration processes, types of membranes commercially available, modeling of ultrafiltration processes, mass transfer model, resistance model, factors affecting flux, during ultrafiltration and reverse osmosis of milk, sweet and sour whey, ultrafiltration hardware, design of ultrafiitration plants, membrane flouling-problem and treatment, energy requirements for processing of milk and whey, cleaning and sanitization of different types of membranes, application of ultrafiltration, reverse osmosis; nanofiltration and microfiltration in the dairy industry; demineralisation process; importance of demineralisation, different processes available. for demineralisation; developments in the manufacture and utilization of food and and pharmaceutical grade lactose from UF permeate; preparation of special foods lik low lactose powder; dairy whiteners using UF retentate, whey protein concentrates, casein and coprecipitates; properties of milk proteins: physical, rheblogical and functional properties of whey protein casein; co-precipitates; UF retentate and their modifications; Evaluation of functional properties.

Practical Study of the effect of types of milk, temperature of milk and trans-membrane pressure on the permeate flux during ultrafiltration process; determination of rennet coagulation properties of milk; performance of ultrafiltration membrane with respect to permeate flux and volume concentration ratio during processing of acid and sweet whey; study the effect of types of milk, temperature and applied pressure on the permeate flux during the reverse osmosis process; nanofiltration of milk, whey and permeate; microfiltration of skim milk and whey; manufacture of lactose from UF permeate; preparation of whey protein concentrate and its utilization in dairy products; measurement of different functional properties of casein and whey protein whipping ability; water binding; emulsification properties; gelling; viscosity and solubility. Suggested Readings Renner, E. and Abd EL-Salam, M.H. (1991) Application of ultrafiltration in the Dairy Industry, Elsevier Applied Sciences, London. Cheryan, Munir (1998) Ultrafiltration and Microbiltration Handbook, Technomic Publishing House. Sienkiewizc, T. and RTiedel, c.L. (1990) Whey and Whey Utilization, Verlag Th. Mann GelsenkirchenBuer, Germany. Zadow, J.G. (1994) Whey and lactose processing, Elsevier Applied Science, London, IDF (1996). Advances in Membrane Technology for better dairy products, Bull No: JI1. DT-512 Food Processing 2+1

Status of food processing industry in India and abroad; biochemical and physical changes fruits and vegetables after harvest; use of low temperature; considerations relating to storage of food at chilling temperature and freezing of fruits and vegetables; use of heat; application of heat energy to foods, concept of drying rate of fruits and vegetables, industrial drying processes of foods; drying of certain fruits and vegetables; canning: determination of thermal processes to ensure commercial sterility of foods in cans, fermentation technology: developments in fermented and pickled vegetables and manufacturing process for beer and wine; controlled and modified atmospheric storage of fruits and vegetables; enzymatic and nonenzymatic browning reactions in food and its control; fresh, cured meat and poultry and utilization of other ingredients in meat products; bakery products; Manufacturing processes for bakery products such as breads; biscuits; pizza bases, etc; utilization and importance of dairy ingredients in bakery products; use of egg/egg products in bakery products; advances in milling of cereal grains; processing of mushrooms and its utilization; nutritional changes during food processing, technologies of fabricated and formulated foods and their nutritional aspects and extrusion cooking of foods. Practical Determination of browning and colour measurement in foods; measurement of Vitamin C content in fruit juices, preparation pickled vegetables, fruit jams, and bakery products; soups and gravies; their chemical analysis, experimentation on ripening of fruits with ethylene. Suggested Readings Fennema, C.R. (1975) Principles of food science Part-II; Physical principles of food preservation, Marcel Dekker, Inc, New York. Potter, N.N. (1987) Food Science; (IV Edition) CBS Publishers and Distributors, Delhi 110032 Norman, W. and Desrosier, IN. (1987) The Technology of Food Preservation (IVth Edition) CBS Publishers & Distributors; Delhi 110 032 Samuel A. Matz (1996) Bakery Technology and Engineering, (1/1 Edition). DT -522 Dairy and Food Packaging 2 Status of current packaging; critical review of the existing knowledge in packaging of products; adhesives, graphics and labeling used in food packaging; protective packaging of foods; packaging of food products

sensitive to oxygen, light, moisture; special problems in canned foods; packaging of convenience foods; fruits and vegetables; packaging requirements of fresh fruits and vegetables; packaging of fruit juices; fats and oils: criteria for selection of proper packaging based on the shelf life desired; packaging of spices; packaging of meat and poultry: packaging and transportation of fish and other sea-foods; new food packaging processes; retort pouch technology, microwave packages, bio-degradable packages, edible packages; industrial packaging: unitizing, palletizing, containenzmg, stacking and materials handling; distribution systems for packaged foods including prevention of shock damage to articles during transportation; safety aspects of packaging materials; sources of toxic materials and migration of toxins into food materials. Practical Determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture resistance and edge crush resistance of packaging materials; estimation of shelf life of leafy vegetables and seasonal fresh. fruits like apples; litchi; and oranges; packaging of turmeric powder and ground red chilli powder, testing of packaging materials for quality assurance; vacuum packaging of dairy products; packaging of food products using retort pouch technology; packaging of food products employing microwave technique. Suggested Readings Malhlouthi, M. 1994 Food Packaging and Preservation, Blackie Academic & Professional, Glasgow. Carol, F; Steinhart, M., Ellin Doyle; Barbara A. and Cochrane, 1995 Food Safety, Marcel Dekker Inc., Madison, Wisconsin. Frank A., Paine Heather, Y. Paine 1983 A Handbook of Food Packaging, Leonard Hill, Glasgow. Sacharow, S. and Griffin, R.C. 1970 Food packaging. The A VI Publication, Westport, CT. USA. A.2 OPTIO AL COURSES DT-513 Rheology of Dairy & Food Products 2+1

Introduction to rheology of foods, physical consideration in study of foods; non-Newtonian fluids; thixotropy; rheological characterization of foods in terms of stress-strain relationship, creep compliance and stress relaxation; mechanical models for visco-elastic foods: Maxwell, Kelvin, Burgers and generalised models and their application; comparative assessments of different types of viscometers; dynamic measurement of rheology; large deformations and failure in foods: instrumental measurement; rheological and textural properties of selected dairy products; effect of processing and additives (stabilisers and emulsifiers) on food product rheology. Practical Flow behaviour of fluid dairy products; thixotropy in ice-cream mix; force deformation study of selected dairy products using an Instron testing machine; effect of test conditions on the texture profile parameters of cheese; stress relaxation studies in solid foods;. Use of cone penetrometer and extruder for measurement of butter texture; butter texture evaluation using an extrusion viscometer; rheological evaluation of solid products using Hoppler consistometer; Suggested Readings Sherman, P. (1970) Industrial Rheology; Academic Press; London Lecture Compendium, CAS/DT Short Course, Aug. 22- September 13(1996) Sensory Evaluation & Rheology of Milk and milk products, Dairy Technology Division, NDRl, Kamal. De Mann, J.M., Voisey, P.W., Rasper, V.F., and Stanley, D.W. (1976) Rheology and texture in food quality, A VI Pub. Co. DT-514 Dairy Process Biotechnology 3+1

Development and impact of biotechnology on food and dairy industry; microbial rennet and recombinant

chymosin, characteristics and application in cheese making; exogenous free and microencapsulated enzymes, immobilised enzymes-their application in accelerated ripening of cheese; enzymatically modified cheeses (EMC) their utilization in various food formulations; technological requirements of modified micro-organisms for production of cheese and fermented milk products; technological innovations in the development of functional dairy foods with improved nutritional therapeutic and probiotic attributes; physiologically active bio-peptidfes/ nutraceuticals; protein hydrolysates-their physico-chemical, therapeutic properties, production and application in food formulations; production of bio-yoghurt, probiotic cheese and fermented Illilks; bifidus factors in infant food formulations; microbial polysaccharides their properties and applications in foods, production of alcoholic beverages and industrial products from starch; whey and other by-products; bio-sweeteners-types properties and their applications in dairy and food industry; biopreservatives-characteristics and their application in enhancing the shelf life of dairy and food products. Practical Effect of exogenous enzymes on hydrolysis of protein and fat in culture containing milk systems; to study the various factors affecting the coagulation of milk by microbial rennets. Manufacture and evaluation of probiotic cheese and fermented milks; determination of glycolysis, proteolysis and lipolysis in cheese and fermented milk; enzymatic process for manufacture of low lactose milk whey products.; preparation of casein hydrolysis; visit to a bioprocessing unit. Suggested Readings Alan Wiseman (1988) Principles of Biotechnology, Surrey University Press, New York. Jack G; Chirikjian (1995) Biotechnology-Theory and Techniques, Jones and Bartlett Publishers; London. Byong H. Lee (1996) Fundamentals of Food Biotechnology, VCH Publishers, NY. Israel Goldberg (1994) Functional Foods, Chapman & Hall, New York. Roger, A. (1989) Food Biotechnology, Elsevier Applied Sci. Pub., UK. DT-515 Traditional and Value Added Products 2+1

Present status of traditional dairy products; globalization of traditional dairy products; plans and policies of the Government and developmental agencies; process schedule of heat-desiccated, coagulated and fermented traditional dairy products; process improvement in production of milk sweets; and new products based on fruits, vegetables and cereals; application of membrane technology; microwave heating for industrial production of traditional dairy products; advances in industrial production of ghee, flavour and texture simulation; .techno-economic aspects for establishing commercial units for traditional products: convenience traditional dairy products; use of natural and permitted synthetic preservatives and new packaging systems Practical Microwave heating of traditional milk delicacies shelf life extension; application of membrane technology for improving the quality of traditional products from cowlbuffalo milk; preparation of feasibility report for establishing commercial units for traditional products, Suggested Readings Lecture Compendium (1998) Dairy Technology Division, NDRI, Advances in Traditional Dairy Products. Achaya, K. T. and Rangappa, K.S. (1973) Indian Dairy Products. Gould, G. W. (1995) New Methods of Food Preservation, Blackie Academic & Professional Pub. London. DT-516 ew Product Development 2+0

World market and new food products; new product development-criteria; fundamental aspects; role of sensory analysis; various categories and type of new dairy products; food constituents and functionality; interdependence of dairy and other food ingredients; use of milk components in formulated foods; processing alteration and use of milk and milk products for food products development; recent

developments in food ingredients/additives flavourings, colourings, emulsifiers stabilizer and sweeteners. interactions with food/milk constituents; nutritional implications; safety aspects; biocatalysts and biopreservaties in formulating a new/better dairy products; Bio-flavours and flavour enhances: food safety; marketing strategy and consumer response; economic analysis and costing; recent advances in different categories and type of dairy product; reduced-additives food and food from supplement-fed animals response surface methodology. Suggested Readings Baker, R.C., Hahn, P.W. and Robbins, K.R. (1994) Fundamentals of New Food Product Development, Elsevier; New York. Marjorie, P.P. and Campbell, A.M. (1990) Experimental Food Science, Academic Press, New York. Khan Riaz Blackie (1993) Low Calories Food and Food Ingredients, Academic and Professional, New York. Smit, 1. (1993) Technology of Reduced-additive foods, Blackie Academic and Professional, New York. Steinhart, C.E., Doyle, M.E., Cochrane, B.A. (1995) Food Safety, Marcel Dekker Inc. New York. DT-523 Alternative Processes for Dairy & Food Industry 2+0

Irradiation: sources and properties of ionizing radiation; mechanism of interaction with microorganisms and food components microbial inactivation in dairy and food products, chemical effects, packaging, industrial irradiation systems, benefits and limitations; safety aspects, national and international regulation, high frequency heating: principles of dielectric heating and factors affecting it, design and working of microwave oven, continuous microwave heating units, applications in dairy and food processing, microwavable packaging safety aspects of microwaves, merits and demerits of dieletric heating, infra-red heating: interaction of infra-red (IR) radiation with penetration properties, equipment; dairy and food application, advantages and disadvantages of IR heating; Ohmic heating: principle of electric resistance heating, design of an ohmic heater, operational variables, power consideration, factors affecting heating efficiency, merits and limitations, food application and future scope; ultrasonic treatment of food: mechanism of ultrasound induced cell damage,. generation of ultrasound equipment, design of power ultrasonic system, types of ultrasonic reactors, application of power ultrasound in food processing, effects on food constituents, ultrasound in consideration with other process alternatives-thermosonication, advantages and future prospects; High hydrostatic pressure processing: principle of microbial inactivation barotolerance of microorganisms, effect on food constituents, equipment dairy and food application, merit and demerits; pulsed electric field processing: description/ mechanism and factors affecting microbial inactivation effects on food components, present status and future scope for food applications. Suggested Reading Gould, G.W. (Ed) (1995) New Methods of Food Preservation. Blackie, London. Gaonkar, K.G. (Ed) (1995) Food processing: Recent Developments, Elsevier Applied Science, London. Lecture Compendium Advances in Preservation of Dairy and Food Products (2001) Centre of Advance Studies in Dairy Technology, Aug. 13- Sept 12, 2001, NDRI, Kamal Povey, M.J.W. & Mason, T.J (Eds) (1998) Ultrasound in Food Processing, Blackie, London. Thome, S. (1991) Food Irradiation. Elsevier Applied Science, London. DT-524 Technology of Functional Foods 2+1

Food nutrition and health, Nutritional status and dietary requirement of different target groups and deficiency diseases. Infant nutrition and dietary Formulations for meeting normal and special needs. I Special food formulations for the lactose intolerant and diabetics. Therapeutic diets for patients suffering from acute gastritis, flatulence, peptic ulcers, jaundice, viral hepatitis etc. Low fat, low energy and slimming foods for the obese. Low cholesterol and low sodium foods. Geriatric and probiotic foods and nutritional management of the elderly. Food formulations for the sports persons and growing children. Special dietary foods: Infant foods, Weaning foods, High energy foods, Low residue diets.

Practical Production of various formulated foods such as low and high energy foods, high fibre content foods, probiotic foods, etc. Measurement of dietary fibre contents and cholesteroL Suggested Readings Arnold, E. Bender. 1973. Nutrition and Dietetic foods. Chemical Publishing Co., Inc, New York. Marie V. Krause and L. Kathleen Mahan 1979. Food, Nutrition and Diet Therapy. W.B. Saunders Company. J.M. Jussawalla, 1979. Natural Dietetics, Vikas Publishing House Pvt. Ltd., Virginia Aronson, 1989. The Dietetic Technician. Effective Nutrition Counseling (2nd Edn) VAN Nostrand Reinhold, New York. DT-525 Technology of Food Emulsions, Foams and Gels 2+1

Food dispersion, their characteristics and factors affecting food dispersion; food emulsions; emulsifiers and their functions in foods, emulsions formation and stability, polymers and surfactants; milk foams and their applications, structure of foams, egg foams and uses, foam formation and their stability; theory of gel formation, pectic substances and jellies, fruit pectin gels; milk jellies; Structure of dairy foods with reference to emulsions, foams and gels; physical structure of fat rich, concentrated, fermented, coagulated and dried products; Practical Studies on preparative techniques for structural aspects of dairy foods; Light microscopy of dairy and food products, scanning electron microscopy of dairy foods; demonstration studies of stability of various food emulsion systems and foams; determination of gel strength. Suggested Readings Blanshard, J/M.V. & Lillford; P. 1987 Food Structure and Behavi Academic Press, London. Haseuhuetti, G.L. 1977 Food Emulsifiers and their Application, Chapman &Hall, London. Srinivas, D. and Alain, P. 1977 Food Proteins and their Applications, Marcel Dekker NY.

Ph.D. Core Courses

DT-611 Advances in Lipid Technology 3+0

Sources, classification and utilization of commercial edible fats and oils- Current trends. Nutritional aspects of fats and oils in diets .. Innovations in the production and processing of oils and fats from different sources, e.g. animal, plant, marine and microbial for utilization in the dairyl food products. Technology of cooking oils, salad oils and oil based dressings. Frying process and systems, changes in fats and oils during frying, snack food products and processing systems. Bakery and confectionery fats; production of modified fats and oils for use in bakery and confectionery products, shortenings and spreads. Fat replacers, technological developments in low calories spreads and other fat based products. Advances in technologies for production of plasticisers, emulsifiers and protective coatings. Suggested Readings R.J. Hamilton 1995 Developments in oils and fats. Blackie Academic & Professional, Madras. Kamal, B.S. and Y. Kakuda 1994 Technological Advances in improved and alternative sources of lipids. Blackie Academic & Professional, Madras. Y.H. HVI. A. 1996 Wiley Bailey's Industrial oil and fat products. Vol. 1 to 4. Interscience Publication, John Wiley & Sons, Inc, New York.

Cambie, R.C. 1989 Fats for the future. International Union of Pure and Applied Chemistry. Pub. by Ellis Horwood Ltd., Chichester. Riaz Khan. 1993 Low calories foods and food ingredients. Blackie Academic and Professional, Madras. Hoffman, G. 1989 Chemistry & Technology of edible oils and fats and their high fat products. Food Science & Technology-A series of monographs. Academic Press, London. Hamilton R.J. and A. Bhati. 1987 Recent Advances in Chemistry and Technology of Fats and oils Elsevier Applied Science, London. DT-612 Advances in Protein Technology 3+0

Denaturation of proteins: Effect of processing parameters on denaturation. Effect of denaturation on the physico-chemical and biological properties of proteins in food systems. Protein interations with fuod consituents. Characteristics of proteins from plant, animal and microbial origins. Chemcial behaviour of protein in food system: protein-protein interactions. Protein-lipid interactions, protein-polysaccharide interactions, and protein-ion interactions. Significance of protein interactions: formation and stabilization of casein micelle, stability of concentrated milk products, and role of protein in food structure. Protein Nutrition: Recent concepts in protein nutrition in man: Enzyme development and protein digestion. Effect of processing on nutritive value of proteins. Mass and institutional feeding programmes: evaluation of amino acid fortification of foods, and concepts in protein supplementation and complementation. Recent Technologies: Augmentation of world resources for protein foods: protein from plants, protein from animals, protein from microorganisms and plasteins: synthetic proteins. Textured vegetable proteins and spun fibre technology: Extrusion cooking- selection of ingredients and formulation, control of operational parameters, microstructure of extrusion cooked foods. Protein isolates/concentrates from single cell organisms. Suggested Readings Fennema, O.R. 1985 Food Chemistry Developments in Dairy Chemistry Vol IV by P.F.Fox (1989) Walstra, P. and R. Jenness 1984 Dairy Chemistry and Physics IDF Bulletin No.238 Macrac R., R.K. Robinson and M.J. Sadler 1993 IDF Special Issue 9303 Encyclopaedia of Food Sci. Fd. Tech. and Nutrition Vol. 1-7 (1993). DT-621 Product Process Monitoring 3+0

The concept of product-process monitoring in dairy and food industry. Food Structure Characteristics: (a) Fat Related Aspects. Application of Thermal Analysis (DTA and DSC vis-a-vis dilatometry) and Pulse Nuclear Magnetic Resonance (PNMR) spectroscopy in determination of solid-fat content (SFC) of butter in relation to various processing and storage aspects. (b) Elucidation of crystal characteristics of milk fat in ghee and other fat-rich products by means of X-ray crystallography and polarising light microscopy with reference to the impact of cooling and storage/handling conditions on the crystal nature and product texture. Protein Related Aspects: (a) Influence of heat processing and freezing treatments on protein denaturation and other conformational as well as aggregation-disaggregation phenomena as monitored through spectropolarimetry, circular dichronism and differential scanning calorimetry. (b) Process-induced changes in sub-microscopic particulate properties of milk products as revealed through electron microscopy with particular emphasis on structure-texture relationship, protein dehydration and re-hydration (reconstitution) and particle agglomeration (instantization) in milk powders. Flavour Implications of Food Processing: Aroma analysis employing head-space sampling, extraction, concentration, separation and identification techniques (GC-MS, random MS and ESR, NMR, IR and Raman Spectroscopy in relation to: Formation of flavour compounds in milk and milk products during heat processing (including UHT processing, caramelization and extrusion cooking), fermentation and ripening (cultured. products and cheese flavour) and storage (Maillard browning). Aroma losses/retention during the drying process (in relation to milk powder, cheese powder and dry cultured products). Industrial processes for extraction of desirable and undesirable volatile components from fresh and/or stored products by supercritical fluid (SCF) technique. Colour Characteristics: Colour and appearance (gloss and translucence) monitoring

through visual colorimeter, tristimulus colorimeters and reflectance spectrophotometer, CIE, Hunter and Munsel systems for three dimensional expression of colour. Objective Assessment of Subjective Food Product Characteristics -Pitfalls and Promises Components Quantification: (3) Microwave moisture analysis and process control. (b) Application of near infra-red (NIR) reflectance analysis for determination of proximate principles of cheese and milk powder. (c) Automated analysis of milk and milk products. Suggested Readings Peleg, M. and Bagley, E.B. 1983. Physical properties offoods. A VI Publ. Co., Inc, Westport, USA. Mann, C.M.D. & Jones, A.A. (I 994) Shelf-life evaluation of foods. Blackie Academic & Professional Pub., London. Acree, T. E. and Teranishi, R. (1993). Flavour Science: Sensible Principles and Techniques. Amer. Chern. Soc., Washington, D.C., USA. Barlett, P.N. et al. 1997. Electronic noses and their application in the food industry. Schartel, BJ. and Firstenberg, Eden, R. (1988) Biosensors in the Food Industry: Present and Future, 1. Food Protect. 51 (10) 811-820. Davenel, A. 1996. On-line control and problems with sensors in quality control for foods and Agricultural products. J.L. Mutton (Ed.) VCH Pub., London B. SUPPORTI G COURSES DCRT-624 Research Techniques 3+1

Electrophoresis: principle and types, isoelectricfocussing; chromatography: column, TLC, GLC, HPLC, gel-permeation, ion-exchange, affinity, chromatofocussing; spectrophotometry:UV, visible, IR and flame photometry; potentiometry: principle, various electrodes; electrometric measurements of pH, buffers; radiotracer technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety precautions for radioactive materials; membrane processes; enzyme linked immuno-sorbent assay (ELISA); differential thermal analysis (DT A); ultracentrifugation. Practical Preparation of methyl esters of fatty acids of milk fat followed by their GLC separation and estimation; TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of a buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and molecular weight determination; determination of absorption spectra of BSA and demonstration of Beer's law; determination of sodium and potassium by flame photometry; ultracentrifugal separation of milk and preparation of micellar casein; ion-exchange chromatography separation of -lactoglobulin; and lactoglobulin; Suggested Readings Cooper, T.G. 1977 The Tools of Biochemistry, John Wiley & Sons, U.S.A. Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A. Stock, R. and e.B.F. Chromatographic methods; Rice, Chapman and Hall. u.K. Thouchstone, J.e. and Dobbins, M.F. 1978 Practice of Thin Layer Chromatography, John Wiley & Sons, USA Weir, D.M. 1978 Handbook of Experimental Immunology, Vol. I Blackwell Scientific Publication, U.K. 2. Dairy Plant Management 2+1

Dairy organization and need of management; general management concept, qualities and role of dairy managers; decision making; planning and implementation; organization design and structure; human resource management; work authority relationship; motivation and co-ordination; production planning and inventory control; plant operation efficiency; productivity; financial management; organization communication (MIS, database and role of computers); social and business economics; industrial relations

and human values; labour laws; trade unionism; co-operatives; worker's participation in management; Concept of Quality Circles; marketing concepts; label laws, advertising and exports, forecasting and future planning; industrial R&D; new product development; new concepts in quality assurance (HACCP; ISO certification); patent laws, pollution control laws in relation to dairy plants. Practical Case studies (HACCP and ISO certification); Quality circles: Effective communication (Text; verbal and electronic); Project Planning and Implementation; Quantitative Decision making; Operation research problems; Milk procurement survey; Market survey; Response of consumers on new products and marketing survey; International export; market and problems; PERT and CPM problems; Production control software; Financial control systems/ software; Marketing; multimedia and advertising; Marketing; presentations and advertising; Project planning and presentations. Suggested Readings Singh, M.K. and Mahadevan, A. 1990. Project Evaluation and Management. (Ed.) Discovery Pub. House, New Delhi. Monappa, A. and Saiyadain, Mirza, S. 1995.Personnel Management. Teta McGraw-Hill Pub.Co. Ltd., New Delhi. Gowda, J.M. 2001.Management Accounting Himalaya Publishing House, Delhi. Pierson, M.D. and Corlett, D.A.Jr. 1992. HACCP Principles and Application. Van Nostrand Reinbold, New York. AB-523 utritional Biochemistry 2+0

Nutritive value of foods with special reference to milk and milk products, nutritional requirements, bioavai1ability of nutrients. Vitamins and their role in growth health and disease, clinical and biochemical features of other disorders (protein-calorie malnutrition, diabetes and cardiovascular disease), their prevention and correction through diet therapy. Diet and tissue enzymes. Assessment of protein quality, food toxins, nutrition and drug metabolism, functional evaluation of nutritional status with respect to certain nutrients: Suggested Readings Renner, E. Milk and Dairy Products in Human Nutrition. W, Gmbh, Velkswirthschafslicher Verlag, Munchen, ISBN. Goodhart, R.S. and Shils, M.E. Modem Nutrition in Health and Diseases. Verghese Bros., Bombay. Davidson, S.S., Passmore, R., Brock, J.F.and Truswell, A.S. Human Nutrition and Dietetics. Churchill Living Sten, Edinburgh. Swaminathan, M. Essentials of Foods and Nutritions, Vol. 1 & 2. Ganesh & Co., Madras. Tannenbaum, S.R. Nutritional and Safety Aspects of Food Processing. Marcel Dekker Inc., New York. ES-529 Statistics for Industrial Applications 2+1

Statistical methods in industrial applications; analysis of variance; transformations; partial and multiple correlation and regression; Ranking techniques; introduction to discriminant analysis; statistical basis for drawing scientific inferences from experimental data; principles of experimental design-industrial experimentation; basic designs-CRD; RED & LSD; missing plot technique; factorial experiments-main effects and interactions; 2n series and mixed factorial experiments; experimental designs in sensory evaluation; introduction to statistical quality control; control charts for variables; mean and range charts; statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental concepts of acceptance sampling plans; single; double and sequential sampling plans; use of sampling inspection tables for selection of single and double sampling plans; introduction to sampling techniques and their application to consumer preference studies. Practical Analysis of variance-one way and two way classification; partial and multiple correlation and regression;

rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RBD and LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control charts for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential sampling plan; use of sampling inspection tables; and different methods of selecting samples; Suggested Readings Snedecor; G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi Cochran, W. G. 1972 Sampling Techniques. Wiley Eastern Pvt. Ltd., New York Cochran, W. G. and G.M. Cox 1962 Experimental Designs Asia Publishing House, Bombay Grant and Leavenworth 1972 Statistical Quality Control, McGraw Hill, New Delhi Indian Standards Institute 1986 New Delhi Handbook on Statistical Quality Control. CS-521 Computer Software Packages for Statistical Analysis 2+1

General data analysis requirements in dairy research; Introduction to statistical and other standard software packages (SYSTAT; SPSS; MATLAB and MS-Excel; data preparation and job control commands for statistical analysis of data pertaining to Descriptive Statistics; Tests of significance- t-test; Chi-square test; Analysis of variance (ANOVA); Basic experimental designs CRD; RBD & LSD; Factorial designs; Correlation; Simple and Multiple Linear Regression, Curvilinear Regression; Stepwise Regression; Discriminant Analysis; (Graphic features of the above listed software packages) Linear Programming (using LINDO/LINGO) software packages; Least-squares analysis; Prediction models using neural networks. Practical Statistical software package and their operations; Data preparation and data generation; Import and export of data from spreadsheet and database packages; Application of software packages to the problems related to Descriptive Statistics; Tests of significance - t; Chi-square and F-test Analysis of variance (ANOVA); Correlation; Simple and Multiple linear Regression; Curvilinear Regression; Stepwise Regression; Discriminant analysis; Graphic features of the above listed software packages; Linear programming; Leastsquares analysis; Neural network models for prediction and classification. Suggested Readings Snedecor, G.W. and Colcharn, W.G. 1967. Statistical Methods; Oxford and IBH Publishing Co., New Delhi Levin, Richard I, and Rubin David S. 1994. Statistics for Management, Prentice Hall of India, New Delhi Amble, V.N. 1975. Statistical Method in Animal Science, Indian Society of Agricultural Statistics, ICAR, New Delhi Singh R. K. and Chaudhary, B.D. 1979. Biometrical methods in quantitative genetic analysis Genetic Analysis, Kalyani Publishers, Ludhiana Swarup, Kanti, Gupta, P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New Delhi. RD-521 Research Documentation 1+1

Library as information centre; information technology; CD ROM data search; abstracts and abstracting techniques; the concept of documentation; international network/Indian scene; information retrieval systems; MIS; science citation; web internet search; presentation of results of research; different kinds of scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of a paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and corrections of manuscripts. Practical

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Different schemes of classification & various cataloguing codes for arranging documents; use of catalogues & classification; types of libraries & standard sources of information; familiarity in use of standard sources of information; exercise in abstracting of research articles; demonstration of photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search. Suggested Readings Balaguru, T. 1996. Management Information Systems for Agricultural Research, NAARM, Hyderabad. Chhotey Lal 1998. Agricultural Libraries & Information Systems: A Handbook for Users. R.K. Techno Science Agency, New Delhi. Guha, B. 1987. Documentation & Information. World Press Pvt. Ltd., Kolkatta Kaula, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R. Publishing Corpn., Delhi. Venkatasubramanian, V. 1999. Introduction to Research Methodology in Agricultural & Biologial Sciences. New Century Book House, Chennai. Sharma, P.S.k. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by Council of Biology, Maryland.

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DAIRY MICROBIOLOGY A.I CORE COURSES DM-511 Microbial Morphology and Taxonomy 2+1 Principles of classification and taxonomy of microorganisms: immunological and genetic attributes, phylogenetic relationship, role of 16s rRNA, development of dendrograms; application of computer software programmes in bacterial classification; microbial morphology and ultrastructure (prokaryotes and eukaryotes): cell wall: structure, chemical composition, synthesis and inhibition, cell membrane, cytoplasmic inclusions, cell appendages, capsule, flagella, pili, sporulation structure of endospore, composition and function of spore constituents, induction and germination, classification and morphology of viruses, bacteriophages, life cycle of lambda phage. Practical Differential staining; gram, spore, acid-fast staining, cell wall, flagella, nucleoids, capsule, and inclusion/storage bodies, preparation of bacterial protoplasts and spheroplasts; SEM/TEM of bacterial cells/viral particles (demonstration); application of computer software in bacterial identification Suggested Readings Alberts, B., Johnson, A., Lewis, I., Raff, M., Roberts, K. and Walter, P. 1998, Essentials of Cell Biology. Garland Publishing Inc., New York, USA. Black J.G. 1999. Microbiology: Principles and Explorations. 4th ed. John Wiley and Sons, New York, USA. Holt,J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T. and Williams, S.T. 1997. Bergey's Manual of Determinative Bacteriology (9th edition). Williams and Wilkins, Baltimore, Maryland, USA. Madigan, M. T., Martinko, J.M. and Parker, J. 1999. Brock Biology of Microorganisms. Prentice Hall, London Salyers, A.A. and Whitt, D,D. 2001. Microbiology - Diversity, Disease and the Environment. Fitzgerald Science Press. Inc, USA. DM-521 Starter Cultures and Genetic Improvement 2+1

History and taxonomy of starter cultures; biochemical and genetic characterization of lactic acid bacteria; carbohydrate, citrate and protein metabolism of starter cultures; starter types: single, mixed and multiple strain starter cultures; propagation and preservation of starter cultures; commercial starter preparations: concentrated and superconcentrated starters; genetics of starter cultures: plasmids and plasmid instability; industrially significant genes and systems; genetic modification of lactic acid bacteria through transduction; conjugation; protoplast transformation; electroporation and chromosomal integration, transposons and insertion sequences; growth inhibition of lactic acid bacteria by antibiotics, bacteriocins; immunoglobulins and bacteriophage: sources, types and characteristics of phages associated with starters, phage control during starter handling and growth, mechanisms of phage resistance in LAB; probiotic cultures, health and nutritional benefits, requirements for ability to survive and grow in the intestine, control of intestinal infections, role of starter cultures in cheese making and ripening of different cheese varieties; associated starters; microbiology of Cheddar cheese, Cottage cheese, Blue cheese, Swiss cheese and Mozzarella; microbiological defects in cheese; role of starter cultures in preparation of fermented milks like yoghurt, dahi, kefir and kumiss. Practical Isolation of lactococcal cultures from fermented milks; examination of purity and activity of starter cultures; preservation of starter cultures by freeze drying, microdrying and other methods; preparation of concentrated starters and quality evaluation; Inhibition of starters by antibiotic residues and other inhibitors; plasmid profiles of some lactococcal cultures; identification of lactic starters by molecular biology techniques (demonstration); conjugal transfer of plasmids in lactococci; production of bacteriocins

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by LAB. Suggested Readings Cogan, T.M. and Accolas, J.P. 1995 Dairy Starter Cultures, VCH Publishing Inc., New York, USA. Law, B.A. 1997. Microbiology and Biochemistry of Cheese and Fermented Milks, 2nd Ed., Blackie Academic and Professional, London, UK. Marth, E.M. and Steele, J.L.1998. Applied Dairy Microbiology, Marcel Dekker Inc., New York, USA. Robinson, R.K. 1998. Developments in Food Microbiology Vol 4, Elsevier Applied Science, New York, USA. Salminen. S. and Wright, A.V., 1998. Lactic acid Bacteria, Marcel Dekker Inc., New York, USA. DM-522 Microbial Genetics 2+1 Macromolecules and maintenance of genetic information; genetic code, DNA replication, mutagenesis, mutations and mutants; gene expression and its regulation, 'lac' and 'trp' operon models; plasm ids in bacteria, transfer of plasmid DNA, F, Rand Col plasm ids; transposable elements; bacterial recombination transformation, conjugation and transduction; fundamental aspects of genetic engineering, vectors, restriction enzymes, gene cloning and application of genetic engineering. Practical Isolation and molecular sizing of plasmid DNA from E. coli by miniprep; calcium chloride induced transformation of E. coli hosts with plasm ids; induction of random mutation in E. coli by UV irradiation and NTG; conjugation in bacteria and genetic mapping by interrupted mating, induction of b-galactosidase in E. coli; generalized transduction in bacteria. Suggested Readings Bery and Singer, 1993. Dealing with Genes: The Language of Heredity. University Science Books, Milk Valley, CA, USA. Brock, T.D. 1990. The Emergence of Bacterial Genetics. Cold Spring Harbor Laboratory Press, New York, USA. Gardner, E.J., Simmons, M.J. and Snustad, D.P. 1991. Principles of Genetics. 8th Ed. John Wiley and Sons, Inc., New York, USA. Lewin, B. 2000. Gene VII. Oxford University Press. USA. Maloy, S.R., J.E. Cronan Jr.J.E. and Jones, D. 1994. Freifelder Microbial Genetics, 2nd Ed. Jones and Bartlett Pub., USA DM-512 Microbial Physiology 2+1

Bacterial growth: growth phases and kinetics, synchronous, continuous, and associative growth; factors affecting bacterial growth; growth measurement, growth inhibition; mechanism of action of antimicrobials; grouping of bacteria on the basis of temperature requirements, osmotic pressure (salt, sugar concentration) active and passive transport; bacterial nutrition; nutritional groups of bacteria; role of growth factors; electron transport chain: components of respiratory chain; mechanism of electron transport; bacterial photosynthesis; cyclic and non-cyclic photophosphorylation; inhibition of electron transport chain. Practical Measurement of bacterial growth by direct methods (cell number, SPC, DMC) and indirect methods (turbidometric methods, MPN, cell mass; total nitrogen, etc.); preparation of growth curve; determination of generation time; determination of cell activity at different growth phases; carbohydrate fermentation; acid production/pH alteration; starch, lipid, casein and gelatin hydrolysis; effect of different factors viz., physical (temperature, pH, osmotic pressure, surface tension), chemical (dyes, antibiotics, phenol) and nutritional (amino acid supplements, vitamin supplements, protein hydrolysates, cas-amino acids) on

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bacterial growth. Suggested Readings Bruijn Frans J. de 1998. Bacterial Genomes; Physical Structure and Analysis. Chapman and Hall, London, UK. Caldwell, D.R. 1995. Microbial Physiology and Metabolism. WMC Brown Publishers, USA. Koch, L. 1995. Bacterial Growth and Form. Chapman and Hall, New York, USA. Moat A.G. and Foster, J.W. 1995. Microbial Physiology, 3rd Ed. John Wiley and Sons. New York, USA. Nicoloi S. Panikov. 1995. Microbial Growth Kinetics. Chapman and Hall, London, UK. A.2 OPTIO AL COURSES DM-513 Analytical Techniques in Microbiology 2+1 Microscopy: principles, design and functions of bright field, dark field, phase contrast and fluorescence microscope; study of various accessories for instructional purposes; care and maintenance of microscopes; measurement of microscopic objects: principle, design and application of transmission and scanning electron microscopes for the study of sub-cellular organisation and microstructure of dairy foods; principles and use of ultrasonic disintegrater and other cell disruption techniques; anaerobic culturing techniques for isolation of obligate/facultative anaerobic organisms; use of animal models in toxicity studies; design and application of biofermenters; polymerase chain reaction (PCR) technique for identification of microorganism. Practical Familiarization with the construction and design of a compound microscope; use of light microscope accessories; microscopic analysis of different types of bacteria by bright field and dark field; phase contrast and fluorescence microscopes; working demonstration of SEM:TEM and critical point dryer, sputter coater and ultra microtome sample preparation for the study of microstructure of dairy products; disruption of bacterial cells by ultrasonification; demonstration of anaerobic culturing techniques, demonstration of use of animal models in toxicity studies, working demonstration of biofermenters; demonstration of PCR technique as a tool for identification and characterization of microorganism. Suggested Readings Bozzola, U. and Russell, L.D. 1992. Electron Microscopy: Principles and Techniques for Biology. Jones and Bartlett Publishers, Boston, USA. Gerhardt, P., Murray, R.G.E., Wood, W.A. and Kreig, N.R. 1994. Methods for General and Molecular Biology. ASM Press, Washington DC, USA. Hartley, W.G. 1993. The Light Microscope; It's Use and Development Science PublishingCo., Oxford, U.K. Herman, B. 1998. Fluorescence Microscopy, Bios Scientific Publishers Oxford, U.K. Singer, S. 2001. Experiments in Applied Microbiology, Academic Press, New York, USA. DM-523 Microbiological Quality Assurance for Dairy Industry 2+1

Microbiological hazards and their control in dairy industry; relative importance of traditional inspection, HACCP, SAFE and SCAP in quality control; specific HACCP application for pasteurized milk; establishment of microbiological specifications; two and three ciass attribute plans for sampling; rapid detection methods including commercial detection kits; automated detection techniques for dairy industry; principles of personnel hygiene and food handling; method of disease transmission; sanitary handling of dairy foods; trends in food borne diseases and implications; principles of safety in a food microbiology lab. Practical

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Detection of microbial contamination in milk and milk products through on line testing; Identification of CCPs for hazard analysis; identification of prominent genera for personnel hygiene; fluorescence microscopy for rapid detection of microflora; detection of recently emerged dairy pathogens like, Yersinia and Listeria. Suggested Readings Marshall, R.T. 1992. Standard Methods for the examination of Dairy Products. APHA, Washington 0 C, USA. Morgan, MRA, Smith, C.J. and William, P.A. 1992. Food Safety and Quality Assurance. Elsevier Applied Science, London, UK. Mortimore S. and Wallace. C. 1994. HACCP: A Practical Approach. Chapman and Hall, London, UK. Patel, P. 1994. Rapid Analysis Techniques in Food Microbiology. Blackie Academic and Professionals, London, UK. Vanderzant, C. and Spiltstoesser. D.F. 1992. Compendium of Methods for the Microbiological Examination of Foods. APHA, Washington DC, USA. DM-514 Environmental Microbiology and Pollution Control 2+1 Microorganisms as components of the environment and their role in nutrient cycling; extreme environments and microbial ecology; microbes in aquatic and terrestrial environment; microorganisms as indicators of environmental pollution; bioorganic pollution; greenhouse effect and global warming; microbial toxicants and pollutants, and their bio-degradation; biodegradation of plastics and oil pollution and role of microorganisms in oil spill degradation; biofouling and biofilms; bioremediation and metabolic engineering; water pollution and control with the help of microbes; biological treatment of food industry wastes; issues concerning release of genetically engineered microorganisms in the environment; environmental laws. Practical Determination of BOD in industrial wastes; determination of composite microflora of selected environmental samples; detection of low levels of xenobiotics, microbial toxins and residual antibiotics in environmental samples; isolation of bacteria capable of degrading organic and microbial pollutants from environmental samples, isolation of bio-indicators by membrane filtration; a visit to sewage and sludge treatment plant. Suggested Readings Akkeraus, Antoon, D.L., Elsas, J.D.V., Bruijn, F.J. 1998. Molecular Microbial Ecology Manual; Kluywer Academic Publishers, The Netherlands. Alexander, M. 1992. Microbial Ecology; John Wiley and Sons, New York, USA. Atlas, R.M. 1993. Microbiology - Fundamentals and Applications. (3rd Ed), Macmillan Publishing Co., New York, USA. Bitton, G. 1994. Waste Water Microbiology; John Wiley and Sons, New York, USA. Mitchell, R. 1995. Introduction to Environmental Microbiology. (8th Ed.); Prentice-Hall of India (P) Ltd. New Delhi, India. DM-524 Microbiology of Fodder, Feed and Dairy Waste Utilization 2+1 Role of microorganisms in soil fertility improvement and organic matter decomposition; carbon and nitrogen cycles; biological nitrogen fixation; microbial inoculants for fodder crops; silage fermentation: microbial chemical and biochemical changes, use of additives and inoculants, losses during ensiling; rumen microorganisms: types and characteristics; role in rumen metabolism; bioconversion of crop residues by solid state fermentation. single cell protein production; mycotoxins in feed and their control; anaerobic digestion of animal excreta and plant wastes for biogas production; solid and liquid waste management for resource recovery and pollution control.

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Practical Quantitative estimation of soil and rhizosphere microorganisms; measurement of soil microbial activity with organic matter supplement through C02 evolution, ammonification and nitrification in soil; isolation of Rhizobium inoculant from fodder legume nodules; preparation of Rhizobium inoculant for fodder legume; silage sampling technique and estimation of moisture and pH in silage; enumeration of silage microorganisms; estimation of lactic, acetic and butyric acids in silage; sampling technique of rumen liquor and direct microscopic count of protozoa; anaerobic cultivation techniques for bacterial and fungal counts in rumen liquor; SCP production from cellulose in submerged fermentation; bioconversion of straw by solid state fermentation; study of anaerobic digestor and biogas production; estimation of BOD and COD in dairy farm effluent. Suggested Readings Hobson P.N. and Stewart C.S. 1997. The Rumen Microbial Ecosystem, 2nd Ed. Chapman and Hall, London, UK. Pandey, A. 1994. Solid State Fermentation. Wiley Eastern Limited, New Delhi, India. Tate, R.L. 2000 Soil Microbiology. 2nd Ed. John Wiley and Sons, New York, USA. Wallace, R.J. and A. Chesson, 1995. Biotechnology in Animal Feeds and Animal Feeding, VCH Pub., Weinheim, Germany. Woolford, M.K. 1984. The Silage Fermentation. Marcel Dekker Inc., New York, USA. DM-525 Microbial Spoilage and Safety of Dairy Products 2+1 Influence of processing on microbial flora of milk: bactofugation, homogenization and thermal treatments; role of thermophilic and thermoduric microorganisms in milk spoilage, significance of spore formers; effect of low temperature storage: role of psychrotrophs and their enzymes (lipases and proteases); other types of microbiological spoilage and defects, and control measures; public health concerns associated with residual antibiotics, sanitizers and pesticides, and their biodegradation, health concerns regarding development of antibiotic resistance in microorganisms as associated with milk, effect of milk processing, and their rapid detection, prevention and control; safety aspects of high risk dried milk formulations including probiotics for infants and immuno-compromised individuals; effect of reconstitution on microbiological quality of infant foods: role of water, feeding bottles and nipples in their safety; development of flavour in cream and butter, undesirable microbial changes in these products during storage and their control; diseases transmitted through milk and milk products; current concerns including aflatoxins; emerging pathogens; dairy product safety systems including HACCP concept and GMP; longitudinally integrated processing for safety and quality; microbiological analytical techniques for quality monitoring, guidelines, specifications and standards for foods; microbiological criteria; sampling programmes, accreditation bodies, regulatory bodies (national and international); I SO-9000 as quality specification; trends in food consumption. Practical Microbiological quality evaluation of raw and pasteurized milk: SPC, DMC, dye reduction (MBRT, RRT), MPN and their correlation; tests for abnormal milks - mastitis, brucellosis, antibiotic and pesticide residues in milk and milk products; evaluation of dairy detergents and sanitizers; sample preparation and quality evaluation of dairy products: SPC, coliforms, aerobic spore counts, yeasts and moulds etc.; detection of common dairy pathogens from milk and milk products: E. coli, S. aureus, B. cereus, Enterococcus faecalis, Salmonella sp. Clostridium perfringens; shelf life studies of dairy products; effect of storage conditions and packaging material; role of preservatives. Suggested Readings Robinson R.K. 1990. Dairy Microbiology Vol.1 & 2, Applied Sciences Pub., London, UK. Yadav, J.S., Batish, V .K. and Grover, S. 1993. Comprehensive Dairy Microbiology Metropolitan Pub., Delhi, India. Marth, E.H. and Steele. J.L. 1998. Applied Dairy Microbiology, Marcel and Dekker Inc., New York, USA.

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Marshall, RT 1992. Standard Methods for the Examination of Dairy Products. 16th Ed., APHA, Washington DC, USA. Frazier, W.C. and Wessthoff, D.C., 1988. Food Microbiology, Tata McGraw Pub. N. Delhi. DM-515 Microbiology of Processed Foods 2+1 Microbial ecology of foods: main concerns, ecology of prepared foods; mechanisms of stress induced injury to microorganisms in processed milk; repair of injured organisms, enumeration of stressed cells; predictive modeling for food spoilage and safety; low temperature food preservation; thermal processes for shelf stable products; recent concepts in irradiation technology; safety aspects and social acceptance; new methods for controlling spoilage of foods; modified atmosphere packaging and shelf life of processed foods; microbiological safety considerations; intermediate moisture foods and hurdle concept; new prospects and problems in fermented foods; potential applications of fermentation processes; genetically engineered products and ecosystem; effects of technological changes. Practical Production of antimicrobial substances; application of bacterial consortia in fermented foods; application of hurdle concepts for enhanced shelf stability of processed foods; induction of bacterial cell injury and recovery of injured cells; effect of modified atmosphere packaging on quality and shelf life of processed foods; production of beverage by whey fermentation; extending shelf life of foods by food grade biopreservatives; development of predictive equation and its validation for food safety; assessment of pollution in food processing environment and biodegradation of xenobiotics in foods. Suggested Readings Doyle, M.P., Benchat, L.R., Montville, T.J. 1997. Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington, DC, USA. Hui, Y.H. and George G. Khachatourians, 1995. Food Biotechnology: Microorganisms, VCH Publishers Inc., New York, USA. Marwaha, S.S. and Arora, J.K. 2000. Food Processing Biotechnological Application, Asia-Tech. Pub. New Delhi, India. Robinson, R.K. (1998). Developments in Food Microbiology Vol. 1, 2 and 3, Elsevier Applied Sciences, New York, USA. Susan, K.H. and Theodore P.L., 1986. Biotechnology in Food Processing. Noyes Publications, New Jersey, USA. DM-526 Microbial Pathogens and Toxins 2+1 Host defense mechanism against pathogens: paradigms, immunological response, and phagocytosis; precautions for working with pathogenic microorganisms; serogroups and serotype classification; rapid detection techniques for food borne pathogens and their toxins; cell cultures and cytopathogenesis; host receptors, invasion and intracellular survival; median lethal and infectious doses in animal model system; development of vaccines; chemical structure and mode of action of bacterial toxins, Vibrio cholerae, Corynebacterium diphtheriae, Listeria monocytogenes, Yersinia enterocolitica; chemical structure and biological activity of fungal toxins; aflatoxins, citrinin, ochratoxins, trichothecenes,viral haemolysins; mechanisms of cell damage, hepatitis, poliomyelitis, other enteroviruses. Practical In-vitro evaluation of bacterial toxins by immunological techniques like slide agglutination, tube agglutination, gel diffusion assay; In-vivo evaluation of bacterial toxins using animal models like rabbit ideal loop technique, dermal necrosis, infant mice, purification of staphylococcal toxins by chromatographic techniques. Suggested Readings Aktories Klaus 1997. Bacterial Toxins: Laboratory Manual (Tools in Cell Biology and Pharmacology)

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Chapman and Hall, London, UK. Clark, V.L. and Baroil, P.M. 1997. Bacterial Pathogens. Academic press, New York, USA. Morgan, MRA, Smith C.J. and William, P.A. 1992. Food Safety and Quality Assurance Elsevier Applied Science, London, UK. Salyers, A.A. and Whitt, D.D. 1994. Bacterial Pathogens is; A Molecular Approach. ASM Press, Washington DC, USA. Steinhart, C.E., Doryle, M.E., Cochgranes, B.A. 1995. Food Safety. Marcel Dekker, New York, USA.

DMRT-527 Research Techniques 3+1 Electrophoresis: principle and types, isoelectricfocussing; chromatography: column, TLC, GLC, HPLC, gel-permeation, ion-exchange, affinity, chromatofocussing; spectrophotometry:UV, visible, IR and flame photometry; potentiometry: principle, various electrodes; electrometric measurements of pH, buffers; radiotracer technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety precautions for radioactive materials; membrane processes; enzyme iinked immuno-sorbent assay (ELISA); differential thermal analysis (DTA); ultracentrifugation. Practical Preparation of methyl esters of fatty acids of milk fat followed by their GLC separation and estimation; TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of a buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and molecular weight determination; determination of absorption spectra of BSA and demonstration of Beer's law; determination of sodium and potassium by flame photometry; ultracentrifugal separation of milk and preparation" of micellar casein; ion-exchange chromatography separation of -lactoglobulin; and lactoglobulin. Suggested Readings Cooper, T.G. 1977 The Tools of Biochemistry, John Wiley & Sons, U.S.A. Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A. Stock, R. and C.B.F. Chromatographic methods; Rice, Chapman and Hall. U.K. Thouchstone, J.C. and Dobbins, M.F. 1978 Practice of Thin Layer Chromatography, John Wiley & Sons, USA Weir, D.M. 1978 Handbook of Experimental Immunology, Vol. I Blackwell Scientific Publication, U.K. B. SUPPORTI G COURSES ES-529 Statistics for Industrial Applications 2+1 Statistical methods in industrial applications; analysis of variance; transformations; partial and multiple correlation and regression; Ranking techniques; introduction to discriminant analysis; statistical basis for drawing scientific inferences from experimental data; principles of ex perimental design-industrial experimentation; basic designs-CRD; RBD & LSD; missing plot technique; factorial experiments-main effects and interactions; 2n series and mixed factorial experiments; experimental designs in sensory evaluation; introduction to statistical quality control; control charts for variables; mean and range charts; statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental concepts of acceptance sampling plans; single; double and sequential sampling plans; use of sampling inspection tables for selection of single and double sampling plans; introduction to sampling techniques and their application to consumer preference studies. Practical

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Analysis of variance-one way and two way classification; partial and multiple correlation and regression; rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RBD and LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control charts for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential sampling plan; use of sampling inspection tables; and different methods of selecting samples; Suggested Readings Snedecor; G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi Cochran, W. G. 1972 Sampling Techniques. Wiley Eastern Pvt. Ltd., New York Cochran, W. G. and G.M. Cox 1962 Experimental Designs Asia Publishing House, Bombay Grant and Leavenworth 1972 Statistical Quality Control, McGraw Hill, New Delhi Indian Standards Institute 1986 New Delhi Handbook on Statistical Quality Control. CS-521 Computer Software Packages for Statistical Analysis 2+1 General data analysis requirements in dairy research; introduction to statistical and other standard software packages (SYST A T; SPSS; MS-Excel); data preparation and job control commands for statistical analysis of data pertaining to t-test; Chi-square test; analysis of variance (ANOY A); basic experimental designs CRD; RBD & LSD; factorial designs; partial and multiple correlation and regression; discriminant analysis; linear programming; (using LINDO/ LINGO) software packages; least-squares analysis. Practical Statistical software packages and their operations; data preparation and data generation; import and export of data from spreadsheet and database packages; application of software packages to the problems related to: tests of significance (t; Chi-square and 'F -test); analysis of variance (ANOVA); partial and multiple correlation and regression; discriminant analysis; linear programming problem; and least-squares analysis. Suggested Readings Snedecor, G. W. and Cochran, W.G. 1967. Statistical Methods; Oxford and IBH Publishing CO., New Delhi. Levin, Richard I. and Rubin David, S. 1994. Statistics for Management, Prentice Hall of India, New Delhi. Amble, V.N. 1975 Statistical Methods in Animal Science, Indian Society of Agricultural Statistics, ICAR, New Delhi. Singh, R.K. and Chaudhary, B.D. 1979. Biometrical methods in quantitative genetic analysis. Genetic Analysis, Kalyani Publishers, Ludhiana. Swarup, Kanti, Gupta., P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New Delhi. RD-511 Research Documentation 2+1 Library as information centre; information technology; CD ROM data search; abstracts and abstracting techniques; the concept of documentation; international networkllndian scene; information retrieval systems; MIS; science citation; web internet search; presentation of results of research; different kinds of scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of a paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and corrections of manuscripts. Practical Different schemes of classification & various cataloguing codes for arranging documents; use of catalogues & classification; types of libraries & standard sources of information; familiarity in use of standard sources of information; exercise in abstracting of research articles; demonstration of photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search.

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Suggested Readings Balaguru, T. 1996. Management Information Systems for Agricultural Research, NAARM, Hyderabad. Chhotey Lal 1998. Agricultural Libraries & Information Systems: A Handbook for Users. R.K. Techno Science Agency, New Delhi. Guha, B. 1987. Documentation & Information. World Press Pvt. Ltd., Kolkatta Kaula, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R. Publishing Corpn., Delhi. Venkatasubramanian, V. 1999. Introduction to Research Methodology in Agricultural & Biologial Sciences. New Century Book House, Chennai. Sharma, P.S.k. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by Council of biology, Maryland. Ph.D. Core Courses

DM-611 : Microbial Diversity and Physiology Bacterial Growth, Growth phases, Factors affecting growth, Growth Kinetics, Continuous Culture, Growth yields, Influence of natural environment on microbial growth. Prokaryotic cellular structures, biosynthesis, Sporulation and regulatory mechanisms. Autotrophy, Nutritional classification, Economic importance of autotrophs. Environmental selection and microbial succession of different species, Interactions of microbes with the environment Population interactions and modifications via microbial metabolisms, Regulation of metabolic and catabolic pathways Membrane transport systems, Active and Passive transport, Group translocation, Models Suggested readings : 1. Microbial Physiology, Foster JW & Spector MP Moat, Albert, G. (2002) Wiley-Liss, New York. Microbial Physiology & Metabolism, Caldwell Daniel R. (1995), Dubuque: Wm G Brown Publications. Principles of Biochemistry, Lehninger A.L., Nelson DL, Cox MM, CBS Publishers (2003). Microbiology, Prescott DM, Hardy JP, Klien DA, McGraw Hill Publications (2005).

2.

3.

4.

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5.

Brockss Biology of Microorganisms, Madigan MT, Martink J.M, and Parkar S (2003), Prentice Hall, New Jersey, USA.

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DM-612 1. 2. 3. 4. 5. 6. 7.

Advances in Microbial Genetics Essentials of Genetics Nucleic Acis : Structure, Function and Genetic Code; DNA Repliction Mutations, DNA Damage and Repair; Site Directed Mutagenesis Gene Expression, Trnscription, Translation and Regulation of Gene Expresion (Lac, Gal and Trp operons) Plasmids, Trnsposable elements Genetic Recombination: Transformation, Transduction and Conjugation Genetic Engineering, Restriction Enzymes, Vectors, PCR cloning, Microarray technology, Gene Silencing and Gene knock out.

Suggested Readings : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Dale, J and Schantz, M.V. 2002. From gene to genome: concepts and application of DNA technology. New John Wiley and Sons, USA Synder, Lassy and Champness, W. 2003. Molecular Genetics of Bacteria (2nd ed) ASM Pub., Washington, DC Friedberg, E. C and Walker, G.C. 1995. DNA Rpair and Mutagenesis, ASM Press, Washington Malacinski, G.M. 2003. Essentials of Molecular Biology (4th ed.) Jones and Bartlette Publishers, Massachusettes, USA Lewin, Benzamin, 2004. Gene VIII. Pearson Eduction International London. ISBN-O-13-12-123826. Winnacker, E.L. 2003. From Gene to Clones. Panima Publishing house, New Delhi. ISBN 81-86535-40-9. Hartl, Daniel, L., Jones and Elizabeth, W. 2000. Genetic Analysis of Genes and Genomes. Jones bartkett, Publishers, London. Watson, J.D. 2003. Molecular Biology of Gene (5th Ed.). The Benjamin/Cummings Publishing. ISBN 0-805309614-4. Green, J.J. and Rao, B.V., 1998. Recombinant DNA and Methodologies. (Illustrated edition) Marcel Dekker Publisher, ISBN : 0824799895. Keuzer, H. and Massey, A. 2001. Recombinant DNA and Biotechnology. (2nd ed.) ASM press, Washington, D.C. ISBN 1-555-81-175-2. Streips, U .N. and Yasbin, R.E. 2002. Modern Microbial Genetics (2nd Ed.) John Wiey and sons, Inc. Publisher, New York, ISBN 0-47138665-0.

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DM-621 : Advances in Dairy and Food Microbiology Principles of food spoilage and preservation, Influence of microbial metabolism on properties of foods produced by fermentations, Microenvironment of foods and its effect on important metabolic pathways of microorganisms. Lactic acid bacteria and food fermentations, Current status of metabolism of starter cultures, Recent concepts in starter preservation techniques, processing of fermented foods, Lactic acid metabolisms, Modern concepts in cheese ripening, Bacteriophages and starter rotation, Improving cultures for food fermentations by genetic manipulations/ recombinant technology. Bacteriocins : structure, function, transport and mode of action Current trends in food safety, Emerging pathogens, impact of new generation foods on ecology and physiology of pathogens, Ecology and survival strategies of pathogens in foods, New technologies in control of pathogens, Concepts in food toxicology, naturally occurring food-borne toxicants, Current concepts in Food Quality and Safety Management. Suggested Reading : Modern Food Microbiology Jay, James M, Loessner, Martin J, Golden, David A., 2005, Published by Springer. 2. Food Microbiology, 2nd Edition M R Adams, M O Moss, 2003, Published by The Royal Society of Chemistry 3. Fundamental Food Microbiology, 3rd Edition Bibek Ray, 2003, Published by CRC press. 4. Food Microbiology Protocols John F T Spencer, 2001, Published by Humana Press Inc. 5. Encyclopedia of Food Microbiology (Set 1-3) CA Batt, P Patel, R K Robinson, 1999, Published Academic Press 6. Practical Food Microbiology D Roberts, M Greenwood, 2002, Blackwell Publishing 7. Dairy Microbiology Handbook : The Microbiology for Milk and Milk Products, 3rd Edition. R K Robinson, 2005, Published by Wiley. 8. Encyclopedia of Dairying (Set 1-4) H. Roginski, F. Fuquay, P Fox 2003, Elsevier 9. Lactic Acid Bacteria S Salminen, Atte Von Wright, Arthur Ouwehand, 2004, Marcel Dekker Inc. 10. Genetics of Lactic Acid Bacteria Brian Wood, Philip J Warner, 2003, Springer 1.

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11. 12.

Applied Dairy Microbiology E H Marth, J L Steele, 2001, Published by Marcel Dekker Inc Dairy Microbiology Handbook : The Microbiology of Milk and Milk Products, 3rd Edition, R K Robinson, 2002, Published by Wiley

DM-622 : Mechanism of Microbial Pathogenesis Host defenses against microbial pathogens, Defenses of body surfaces, Defenses of tissue and blood.; Virulence factors. Colonization, Host damages, Regulation of virulence genes, Measurement of virulence, Modulating the immune response. Mechanisms of microbial resistance to biocides. Microbial-host interactions; Role of colonization, Virulence factors and regulation of virulence genes in Diphtheria, Food-borne toxicosis, Scarlet fever, Cholera, Shigellosis, Listeriosis, Yersiniosis, Salmonella infections, gastrointestinal infections of E. coli. Bacterial toxins, Mycotoxins, Chemical structures and biological activities, Toxic and infective effects of food-borne viruses. Phylogenetic diversity of pathogenic microflora, Rapid detection systems including application of bioreporters in virulence determination, Real time evaluations. Suggested Readings : 1. Understanding Pathogen Behaviour Viruelce, Stress Response and Resistance, Edited by Mansel Griffiths, 2005, Published by CHIPS. Bacterial Pathogenesis Virginia Clark and Patrik Bavoil, 2003, Published by Academic Press Bacterial Pathogenesis: a Molecular approach, 2nd Edition. A A Saylers and D D Whitt, 2001, Published by ASM. Microbial Foodborne Diseases : Mechanisms of Pathogenesis and Toxin Synthesis, E A Groisman, 2000, Published by Academic Press. Principles of Bacterial Pathogenesis E A Groisman, 2000, Published by Academic Press. Microbial Pathogenesis Bruce A McClane, Bruce A Phillips, John Dowling, Timothy A Mietzner, 1999, Published by Fence Creek Publishing.

2.

3.

4.

5.

6.

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DAIRY CHEMISTRY A.I CORE COURSES 1. Physico-chemical Aspects of Milk Constituents and Milk Products 2+1

Kinetics: Order and molecularity of a reaction; reactions obeying the kinetics of zero, 1st, 2nd and 3rd order; kinetics of denaturation of whey proteins; the role of enzymes as a biological catalyst; factors affecting the rate of enzyme action- (i) concentration of substrate, (ii) concentration of enzyme, (iii) concentration of reaction products, (iv) pH, (v) temperature, (vi) time, (vii) activators, and (viii) inhibitors; concept of activation energy; electrochemistry: electrolytic dissociation; activity; ionic strength and salt equilibrium in milk; dissociation constant of acids and bases; effect of ionic strength on dissociation constant; buffers; buffer capacity and buffer index of milk; limitation of buffers; good's buffer; electrode potential; concentration cells; electrodes reversible with respect to various cations and anions; surface and colloid chemistry: adsorption at solid-vapour (gas) inter-phase; monolayer and multilayer adsorption; capillary condensation; adsorption isotherms; hysteresis; water activity: sorption of water on milk constitllents and milk products; its relation to stability of dairy products; adsorption at solid-liquid and liquidliquid interphase; Gibb's equations; Interfacial tension; micelles: definition, critical micelle concentration formation and stability; emulsions; foams and gels-their formation, structure and stability; importance of these phenomena in milk and milk products; properties of colloidal systems with special reference to electrical; optical; hydrodynamics (shape and hydration) and rheological aspects; colloidal stability of casein micelles; membrane pl1enomenon and Donnan membrane effect. Practical Determination of the order of hydrolysis of an ester/carbohydrate and measurement of activation energy; determination of the progress curve obtained during the hydrolysis of P-nitrophenyl phosphate by milk alkaline phosphatase; determination of the Michaelis constant for the digestion of casein by trypsin; preparation of a Tris/phosphate/citrate buffer of a given molarity/ionic strength and pH; determination of pH of the buffer; estimation of calcium ions of milk using an electrode reversible with respect to calcium ions; determination of viscosity of condensed milk using falling ball viscometer; measuring the stability of an oil-in-water emulsion stabilised by milk proteins; foam capacity and stability of caseins/whey proteins; drawing of an adsorption isotherm of water on casein. Suggested Readings Moore, W. J. 1983 Basic Physical Chemistry Prentice Hall, New Delhi. Ronald Jowitt 1987 Physical Properties of Foods Elsevier Appl. Sci., London Mitchell, J. R. and. Ledward, D. A. 1986 Functional Properties of Food Macromolecules Elsevier Applied Sciences, London. Damodran, S. & Paraf, A. 1997 Food Proteins & their Applications Marcel Dekkar Inc., N.Y. Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry, 3rd Edn. Van Nostrand Reinhold Co. N. Y. Walstra, P. and Jenness, R. 1984 Dairy Chemistry and Physics John Wiley & Sons, New York Fox, P. F. & McSweeney, PLH 1998 Dairy Chemistry and Biochemistry Blackie A&P., London. 2. Milk Carbohydrates, Minerals and Water Soluble Vitamins 2+1

Lactose: occurrence, isomers; molecular structure; physical properties:- crystalline habits; hydrate; lactose glass; equilibrium of different isomers in solution; solubility; density sweetness; chemical properties: hydrolysis; pyrolysis; oxidation; reduction; degradation with strong bases; derivatives; dehydration and fragmentation browning reaction; oligosaccharides in milk; minerals: major and minor minerals; factors

25

associated with variation in salt composition; physical equilibrium amongst milk salts; partitioning of salt constituents and factors affecting it; effect of various treatments on salt equilibrium; salt balance and its importance in the processing of milk; protein mineral interactions; distribution and importance of trace elements in milk; water soluble vitamins: thiamin; riboflavin; niacin; pantothenic acid; pyridoxine; biotin; folacin and cynocobalamin; molecular structure; levels in milk and milk products; biological significance; factors affecting their levels; ascorbic acid structure; relation to Eh. Practical Estimation of lactose in milk by volumetric; gravimetric; polarimetric and colorimetric methods; estimation of sodium and potassium by (flame photometry); calcium and magnesium by (EDT A method); phosphorus by colorimetric (Fiske and Subba Rao) method; citric acid and iron by colorimetric methods; vitamin C in milk (volumetric method) and brown colouring matter; Suggested Readings Jenness, R. and Patton, S. 1969 Principles of Dairy Chemistry, John Wiley & Sons, New York Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van Nostrand Reinhold Co., New York, U.S.A. Fox, P.F. 1985 Developments in Dairy Chemistry Vol. 3 Applied Science, U.K. Walstra, Pieter and Jenness, Robert 1984. Dairy Chemistry and Physics. John & Wiley and Sons, New York. Jenness, Robert, G. 1995. Hnadbook of Milk Composition. Academic Press, New York, U.S.A. 3. Chemistry of Milk Lipids 2+1

Milk lipids: classification, gross composition and physical properties; neutral and polar lipids and their role in milk and milk products; fatty acids profile: composition, properties and factors affecting them; unsaponifiable matter: composition with special reference to sterols and fat soluble vitamins and caretenoids, chemistry, physiological functions and levels in milk; chemical properties: hydrolysis by alkali, water and enzymes; hydrogenation and halogenation; transesterification and interesterification; oxidation by chemical reagents; auto oxidation: definition, theories, induction period, secondary products of auto oxidation, factors affecting, prevention and measurement; antioxidants-definition, types, reaction, mechanism and estimation. Practical Determination of melting point/slip point, peroxide value, TBA value, carbonyl value, unsaponifiable matter; estimation of total cholesterol by direct and indirect method; vitamin A, total phospholipids and free fatty acids in ghee; preparation of fatty acid esters and their GLC analysis; estimation of antioxidants (BHA); determination of CLA content in deshi ghee. Suggested Readings Fox, P. F. 1983 Development in Dairy Chemistry, Vol. 2, Applied Science Publishers, U. K. Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van Nostrand Reinhold Co., New York, U.S.A Walstra, P. and Jenness, R. 1984. Dairy Cemistry and Physics, John Wiley and Sons, New York, U.S.A. Mathur,. M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry, 1CAR New Delhi. Akoh, Casimir, C. and Min, D.B. 1997. Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel Dekker, New York, U.S.A. 4. Chemistry of Milk Proteins 2+1

26

Distribution and fractionation of different nitrogen fractions; nomenclature of milk proteins; major milk proteins: caseins (acids and micellar), methods of isolation and heterogeneity; fractionation of casein; physicochemical properties, glycosylation phosphorylation, amino acid composition; primary and s<:condary structure of different fractions; casein models; alpha-lactalbumin and beta-lactoglobulindistribution, methods of isolation; whey protein concentrates and their functional properties; denaturation of caseins and whey proteins as affected by change of temperature, pH and additives; casein-whey protein interactions; genetic polymorphism and biosynthesis of milk proteins; minor milk proteins: proteosepeptone, non-protein nitrogen constituents, immunoglobulins, lactotransferrin (lactoferrin), lipoprotein and fat globule membrane proteins; milk enzymes: properties and their significance with particular reference to lipases; phosphatases, catalase, peroxidase, xanthine oxidase, lysozyme, lactoperoxidase and galactosyl transferase. Practical Estimation of different nitrogen fractions of milk by Kjeldahl and Folin methods; isolation of acid and micellar casein; isolation of casein fractions by urea fractionation techniques; separation of amino acids using thin layer/paper chromatography; isolation of alpha-lactalbumin and beta-lactoglobulin by ammonium sulphate precipitation; polyacrylamide gel electrophoresis of milk proteins; estimation of milk enzymes like catalase, lipase, alkaline phosphatase and xanthine oxidase; fractionation of milk proteins by molecular sieving; estimation of hexoses, and free and bound sialic acid in casein. Suggested Readings Fox, P. F. and. MC Sweeney, P.L.H. 1998 Dairy Chemistry and Biochemistry, Blackie Academic Professional Champman and Hall, London Fox, P.F. 1992. Advanced Dairy Chemistry - I Proteins. Elsevier Applied Science, London. Walstra, P. and. Jenness, R 1984. Dairy Chemistry and Physics, John Wiley & Sons, New York. Mathur,. M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry, ICAR, New Delhi. Fox, P. F. 1982. Development in Dairy Chemistry, Vol. 2, Applied Science Publishers, U. K. Robert, G. Jensen, 1991. Handbook of Milk Composition. Academic Press, New York. A2. OPTIO AL COURSES 1. Chemistry of Milk Products 3+1

Heat stability of concentrated milk as affected by different process variables; milk constituents and additives; physico-chemical changes taking place during manufacturing and storage of concentrated milk; structure and physico-chemical properties of dried milk as affected by different process treatments; stability of milk powder; physical properties of instant milk powder; role and mechanism of action of stabilizers and emulsifiers in ice cream; distribution of fat globules and factors affecting it; creaming phenomena; mechanism of churning; theory and metabolic pathways of fermentation; physico-chemical characteristics; grading and standards of butter; genesis of flavour; aroma and texture in ghee; adulteration of ghee and its detection; milk clotting enzymes from different sources (animal and plant); their isolation; purification and action; changes taking place during manufacturing and ripening of cheese; chemical defects in cheese. Practical Determination of lactose and sucrose in condensed milk and ice-cream; determination of heat stability of milk and its concentrate; determination of moisture in skim milk powder/infant food by vacuum oven; determination of fat in cream by Gerber and Rose-Gottlieb methods; determination of moisture, fat

27

(Gerber method), curd and salt in butter; determination of diacetyl and acetyl methyl carbinol in butter/cultured products; determination of RM, Polenske value, iodine value, saponification value and vitamin E in ghee; determination of nitrite, nitrate free amino acids and free fatty acids in cheese; determination of rennet clotting time of milk. Suggested Readings Wong, N.P., Jeness, R., Keeney, M. and Elmer, H.M. 1988. Fundamentals of Dairy Chemistry, Van Nostrand Reinhold Co., New York, U.S.A. Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics. John Wiley and Sons, New York, U.S.A. Fox, P.F. 1985. Developments in Dairy Chemistry-3. Applied Science Publisher, U.K. Law, B.A. 1997. Microbiology and Biochemistry of Cheese and fermented milks. Blackie Academic and Professional, Chapman and Hall, 2nd Edn. Gurr, M.I. 1981. Comparative aspects of Feeding Human and Artificial milk for infant feeding. J. Dairy Res., 48, 519. 2. Food Chemistry 3+1

Forms of water in foods, water solute interactions, and food stability, solute mobility and food stability; role of ice in the stability of food at sub-freezing temperatures, forms, swelling, gelatinization; food applications and role of starch in bread making; modification of starches for industrial applications, physico-chemical changes taking place during malting; functional properties of food proteins and their modifications, denaturation of food proteins; enzymes & their application in food industry; physicochemical properties of food lipids and their modifications; mutual interactions of hydrocolloids and interactions with proteins and lipids; role of hydrocolloids in different food preparations; indigenous and synthetic food pigments; legal requirements for food colourants; flavour compounds of different foods and flavour enhancers; changes taking place during fermentation; drying and roasting of chocolate and cocoa; chemistry of tea manufacture; composition of coffee beans; physico-chemical changes during roasting of coffee beans. Practical Determination of level of artificial sweeteners and crude fiber in food products; starch in flour by polarization method; total amino acids and polyphenols in lemon juice; fat in grains; proteins in flour; tannins in coffee/tea, caffeine content in coffee; HMF in honey, and visit to a food industry. Suggested Readings Fennema, O.R. 1985. Food Chemistry, Marcer Dekker Inc., New York Belitz, H.D. and Grosch, W. 1987. Food Chemistry Srinivas, D. and Alan Praf, 1997. Food Proteins and their Applications. Marcel Dekker Inc., New York. Turker, G.A. and Woods, LFJ, 1995. Enzymes in Food Processing. Blackie Academic Professionals. Williams, P.A. and Phillips, G.O. 2000. Gums and Stabilizers for the Food Industry. Royal Society of Chemistry. 3. Research Techniques 3+1

Electrophoresis: principle and types, isoelectricfocussing; chromatography: column, TLC, GLC, HPLC, gel-permeation, ion-exchange, affinity, spectrophotometry: UV, visible, IR and flame photometry; potentiometry: principle, various electrodes; electrometric measurements of pH, buffers; radiotracer technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety precautions for radioactive materials; membrane processes; ultracentrifugation.

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Practical Preparation of methyl esters of fatty acids of milk fat followed by their GLC separation and estimation; TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of a buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and molecular weight determination; determination of absorption spectra of BSA and demonstration of Beer's law; determination of sodium and potassium by flame photometry; ultracentrifugal separation of milk and preparation of micellar casein; ion-exchange chromatography separation of milk proteins. Suggested Readings Cooper, T.G. 1977 The Tools of Biochemistry, John Wiley & Sons, U.S.A. Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A. Stock, R. and C.B.F. 1974. Chromatographic methods; Rice, Chapman and Hall. U.K. Frank, A. Settle 1997. Handbook of Instrumental Techniques for Analytical Chemistry. Prentice Hall, PTR, Upper Saddle River, NJ 07458. Nielsen, S. Suzanne 1994. Introduction to the Chemical Analysis of Foods, Jones and Barlett Publishers, Boston, London. 4. Chemical Quality Assurance 2+1

Concept of quality assurance and quality control in relation to dairy industry; quality management systems - ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good manufacturing practices (GMP); role of international organisations such as ISO; IDF; CAC; AOAC; WTO and national organisations like BIS; CCFS; PF A and Agmark; significance of milk and milk products order (MMPO) and APEDA (Agricultural and Processed Foods Export Development Authority) in dairy industry; guidelines for setting up quality control laboratory; sampling of milk and milk products; instrumentation in analysis of milk and milk products; chemical residues : pesticides; antibiotics; heavy metals; radionuc1ides etc; in dairy products; dairy detergents and sanitizers; detection of adulterants in milk and milk products; to check the calibration of milk testing glassware; preparation of standard reagents; packaging materials in relation to quality assurance of dairy products. Practical Preparation of standard solutions and buffers; testing of available chlorine content in hypochlorites/bleaching powder; determination of purity of common salt for butter and cheese making; detection of common adulterants in milk and foreign fat/oil in ghee; checking the calibration of lactometers; hydrometers; butyrometers; milk pipette and thermometer; qualitative colour tests to distinguish between azo dyes and natural dyes in butter; detection of pesticide residues and antibiotics in milk. Suggested Readings IDF - Special Issue No. 9302. Quality Assurance (QA) and Good Lab. Practices (GLP) In Dairy Laboratories. IDF - Special Issue No. 9701 1997 Monograph on Residues and Contaminants in milk and milk products Prevention of Food Adulteration Act (PFA) 1954 and PFA Rules. 1955 Official methods of A.O.A.C. (11th and 15th editions) ISI Handbook of Food Analysis S.P. 18 (Part II) Dairy Products. 1981 ISI Specifications (concerned) (ISI) Ralph Early, Guide to Quality Management System for Food Industry; Heinz Bullworth, Establishment and Implementation of HACCP Personal Hygiene Practices. 5. Advances in Chemistry of Milk Lipids 3+0

29

Origin, composition; structure and physical chemistry of milk fat globule and membrane - comparative aspects of milk lipids from different species such as human, bovine, buffalo, sheep, goat, pig and camel; lipolytic enzymes from different species including human bile salts; stimulated lipase and esterases; biosynthesis of fatty acids; glycerol; neutral lipids; phospholipids; sphingolipids; cholesterol; essential fatty acids; prostaglandins and flavour compounds; conjugated linoleic acids - different isomers; factors affecting their levels in dairy products and their signficance; chemistry of oxygen in relation to autoxidation of milk fat including effect of milk components and enviornmental factors; thermal oxidation; chemical and biological properties of heated and oxidised fats; significance of milk lipids in human health; role of milk lipids in consumer acceptance of dairy products; fat replacers in dairy products. Suggested Readings: Wong,N.P.; Jenness, R.; Keeney, M. and Elmer H. M. 1988 Fundamental of Dairy Chemistry 3rd Ed. Van Nostrand; Reinhold Company, New York. Walstra, P. and Jenness, R. 1984 Dairy Chemistry and Physics, John Wiley & Sons, New York Fox, P. F. and McSwamy, PLH 1997 Dairy Chemistry and Biochemistry London: Blackie Fox, P. F. 1995 Advanced Dairy Chemistry Vol. 2 Lipids 2nd Ed. Chapman & Hall, London Gurr, M. I. 1992 Role of Fats in Food and Nutrition, Elsevier Applied Science Publishers, New York Bindra, J. S. and Ranjana Bindra 1977 Prestoglandins Synthesis, Academic Press, New York. 6. Advances in Chemistry of Milk Proteins 3+0

Biosynthesis of milk proteins, proteins and lipoproteins of milk fat globule membrane (MFGM); amino acid sequence of caseins, structure - function relationship of casein and whey protein; association dissociation equilibria; physical, chemical and enzymatic modification of milk proteins and their functional characteristics; mechanism of action and biological role of specific and non-specific antimicrobial factors in milk - immunoglobulins, lactoferrin, lactoperoxidase and lysozyme; milk derived bioactive peptides their properties; significance and application; bitter peptides in cheese;; growth factors in milk; transgenic milk proteins and their significance; therapeutic and allergy aspects of milk proteins; protein films and coatings their properties and applications. Suggested Readings Fox, P. F. 1995 Advanced Dairy Chemistry, Vol. 1. (Proteins) Damodaran, S. & A. Paraf 1997 Food Proteins and their applications Welch; R.A.S.; D.J.W. Burns; S. R. Davis 1997 Milk Composition, production and biotechnology. Popay, A. I., C.G. Prosser 1997 Biotech in Agric. Series No. 18, CAB International Hans Visser; 1992 Protein - Interactions. VCS, New York Proceedings of IDF Seminar on Indigenous antimicrobial agents of milk - Recent developments; Uppasala, Sweden, 1993 Cregg, B. Fields 1997 Solid Phase Peptide Synthesis; In: Methods in Enzymology, Volume 289. B. SUPPORTI G COURSES 1. Bio-organic Chemistry and Enzymology 3+1

Chemistry of carbohydrates, lipids, amino acids, purines and pyrimidines; chemical synthesis of polypeptides and polynucleotides; structure of proteins, nucleic acids and polysaccharides in solution; enzymes: definition, classification, kinetics of enzyme catalyzed reactions, Michaels-Menten equation, Km and Vmax, enzyme inhibition; factors affecting enzyme activity; principles of isolation and purification of enzymes; enzyme activity unit, substrate specificity; identification of functional groups essential for enzyme activity; active site; mechanisms of enzyme action; regulatory enzymes, allosteric regulation, isoenzymes.

30

Practical Estimation of glucose content of blood serum by titrimetric method; glucose with glucose oxidase; cholesterol in blood; fructose content in seminal plasma; protein by Biuret method; protein by Lowry's method; triacylglycerols; determination of the specific activity of alkaline phosphates of bovine seminal plasma; effect of enzyme concentration on the activity of alkaline phosphatase; determination of pH optima of an enzyme; determination of temperature optima of an enzyme; determination of Km and Vmax of an enzyme. Suggested Readings Nelson, D.I. and Cox, M.M. 2000. Lehninger Principles of Biochemistry, 3rd Ed. Macmillan Worth Publishers, USA. Stryer, L. 1988. Biochemistry, 3rd ed. W.H. Freemand and Co., New York. Zubay, G. 1988. Biochemistry 2nd ed. MacMillan Publishing Co., New York, CollierMcMilian Publishers, London. Moran, L.A.; Scrimgeour, K.G.; Horton, H.R.; Gchs, R.S. and Rawn, J.D. 1994. Biochemistry, 2nd Ed. Publisher-Neil Patterson, Prentice Hall Inc., Englewood Cliffs, N.J. Murray, R.K.; Granner, O.K.; Mayes, P.A. and Rodwell, V.W. 2000. Harper's Biochemistry 25th Ed. Publisher-Appleton & Lange/Prentice Hall International, London. 2. Intermediary Metabolism 3+0

Survey of intermediary metabolism; principles of bioenergetics, glycolysis; citric acid cycle; electron transport and oxidative phosphorylation; pentose phosphate pathway, glyoxylate cycle, glycogenolysis; Boxidation of fatty acids; oxidative degradation of amino acids; determination of nucleotides; gluconeogenesis, glycogen synthesis; biosynthesis of carbohydrates, lipids, amino acids and nucleotides; photosynthesis; nitrogen and sulphur cycles; urea cycle; transport across biological membranes; the energetics of active transport; organization of membrane transport systems in animals tissues; genetic evidence for transport systems. Suggested Readings Moran, L.A.; Scrimgeour, K.G.; Horton, H.R.; Gchs, R.S. and Rawn, J.D. 1994. Biochemistry, 2nd ed. Publisher-Neil Patterson, Prentice Hall Inc., Englewood Cliffs, N.J. Murray, R.K.; Granner, D.K.; Mayes, P.A. and Rodwell, V.W. 2000. Harper's Biochemistry 25th Ed. Publisher-Appleton & Lange/Prentice Hall International, London. NeJson, D.L. and Cox, M.M. 2000 . Lehninger Principles of Biochemistry, 3rd ed. Macmillan Worth Publishers, USA. Stryer, L. 1988. Biochemistry, 3rd ed. W.H. Freeman and Co., New York. Zubay, G. 1988. Biochemistry 2nd ed. MacMillan Publishing Co., New York, .Collier McMillan Publishers, London. 3. Dairy & Food Packaging 2+1

Status of current packaging; critical review of the existing knowledge in packaging of products; adhesives, graphics and labeling used in food packaging; protective packaging of foods; packaging of food products sensitive to oxygen, light, moisture; special problems in canned foods; packaging of convenience foods; fruits and vegetables; packaging requirements of fresh fruits and vegetables; packaging of fruit juices; fats and oils: criteria for selection of proper packaging based on the shelf life desired; packaging of spices; packaging of meat and poultry: packaging and transportation of fish and other sea-foods; new food packaging processes; retort pouch technology, microwave packages, bio-degradable packages, edible packages; industrial packaging: unitizing, palletizing, containerizing, stacking and materials handling;

31

distribution systems for packaged foods including prevention of shock damage to articles during transportation; safety aspects of packaging materials; sources of toxic materials and migration of toxins into food materials. Practical Determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture resistance and edge crush resistance of packaging materials; estimation of shelf life of leafy vegetables and seasonal fresh fruits like apples; litchi; and oranges; packaging of turmeric powder and ground red chilli powder, testing of packaging materials for quality assurance; vacuum packaging of dairy products; packaging of food products using retort pouch technology; packaging of food products employing microwave technique. Suggested Readings Malhlouthi, M. 1994 Food packaging and preservation, B1ackie Academic & Professional, Glasgow. Carol, F; Steinhart, M., Ellin Doyle; Barbara A. and Cochrane, 1995 Food Safety, Marcel Dekker Inc., Madison, Wisconsin. Frank A., Paine Heather, Y. Paine 1983 A Handbook of Food Packaging, Leonard Hill, Glasgow Sacharow, S. and Griffin, R.C. 1970 Food packaging. The A VI Publication, Westport, CT. USA. 4. Microbiology of Processed Foods 2+1

Microbial ecology of foods; main concerns; ecology of prepared foods; mechanisms of stress induced injury to microorganisms in processed milk; repair of injured organisms; enumeration of stressed cells; predictive modeling for food spoilage and safety; low temperature food preservation; thermal processes for shelf stable products; recent concepts in irradiation technology; safety aspects and social acceptance; new methods for controlling spoilage of foods; modified atmosphere packaging and shelf life of processed foods; microbiological safety considerations; intermediate moisture foods and hurdle concept; new prospects and problems in fermented foods; potential applictions of fermentation processes, genetically engineered products, and ecosystem: effects of technological changes. Practical Production of antimicrobial factors; application of bacterial consortia in fermented food application of hurdle concept for enhanced shelf stability of processed foods; induction of bacterial cell injury and recovery of injured cells; effect of modified atmosphere packaging on quality and shelf life of processed foods; production of alcoholic beverage by whey fermentation; extending shelf life of foods by food grade bio-preservatives; development of predictive equation and its validation for food safety; assessment of pollution in food processing environment and biodegradation of xenobiotics in foods. Suggested Readings James M. Jay 1987 Modem Food Microbiology, 3rd Edition, CBS Publishers & Distributors, Shahdra, Delhi. Susan, K. Harlander and Labuza, T. P. 1986 Biotechnology in Food Processing, Noyes Publications, New Jersey, USA Hui, Y.H. and George G. Khachatourians 1995 Food Biotechnology: Microorganisms, VCH Publishers Inc, New York Robinson, R.K. 1998 Developments in Food Microbiology Vol. 1, 2 and 3, Elsevier Applied Sciences, London and New York.

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5. Statistics for Industrial Applications

2+1

Statistical methods in industrial applications; analysis of variance; transformations; partial and multiple correlation and regression; Ranking techniques; introduction to discriminant analysis; statistical basis for drawing scientific inferences from experimental data; principles of experimental design-industrial experimentation; basic designs-CRD; RED & LSD; missing plot technique; factorial experiments-main effects and interactions; 2n series and mixed factorial experiments; experimental designs in sensory evaluation; introduction to statistical quality control; control charts for variables; mean and range charts; statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental concepts of acceptance sampling plans; single; double and sequential sampling plans; use of sampling inspection tables for selection of single and double sampling plans; introduction to sampling techniques and their application to consumer preference studies. Practical Analysis of variance-one way and two way classification; partial and multiple correlation and regression; rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RED and LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control charts for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential sampling plan; use of sampling inspection tables; and different methods of selecting samples. Suggested Readings Snedecor, G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi Cochran, W. G. 1972 Sampling Techniques. Wiley Eastern Pvt. Ltd., New York Cochran, W. G. and G.M. Cox 1962 Experimental Designs Asia Publishing House, Bombay Grant and Leavenworth 1972 Statistical Quality Control, McGraw Hill, New Delhi Indian Standards Institute 1986 New Delhi Handbook on Statistical Quality Control. 6. Computer Software Packages for Statistical Analysis 2+1

General data analysis requirements in dairy research; introduction to statistical and other standard software packages (SYSTA T; SPSS; MS-Excel); data preparation and job control commands for statistical analysis of data pertaining to t-test; Chi-square test; analysis of variance (ANOY A); basic experimental designs CRD; RED & LSD; factorial designs; partial and multiple correlation and regression; discriminant analysis; linear programming; (using LINDO/ LINGO) software packages; least-squares analysis. Practical Statistical software packages and their operations; data preparation and data generation; import and export of data from spreadsheet and database packages; application of software packages to the problems related to: tests of significance (t; Chi-square and F-test); analysis of variance (ANOY A); partial and multiple correlation and regression; discriminant analysis; linear programming problem; and least-squares analysis. Suggested Readings Snedecor, G. W. and Cochran, W.G. 1967. Statistical Methods; Oxford and IBH Publishing Co., New Delhi Levin, Richard I. and Rubin David, S. 1994. Statistics for Management, Prentice Hall of India, New Delhi. Amble, Y.N. 1975 Statistical Methods in Animal Science, Indian Society of Agricultural Statistics, ICAR, New Delhi. Singh, R.K. and Chaudhary, B.D. 1979. Biometrical Methods in Quantitative Genetic Analysis. Genetic Analysis, Kalyani Publishers, Ludhiana.

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Swarup, Kanti, Gupta., P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New Delhi. 7. Research Documentation 1+1

Library as information centre; information technology; CD ROM data search; abstracts and abstracting techniques; the concept of documentation; international network/Indian scene; information retrieval systems; MIS; science citation; web internet search; presentation of results of research; different kinds of scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of a paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and corrections of manuscripts. Practical Different schemes of classification & various cataloguing codes for arranging documents; use of catalogues & classification; types of libraries & standard sources of information; familiarity in use of standard sources of information; exercise in abstracting of research articles; demonstration of photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search. Suggested Readings Balaguru, T. 1996. Managem{)ut Information Systems for Agricultural Research, NAARM, Hyderabad. Chhotey Lal 1998. Agricultural Libraries & Information Systems: A Handbook for Users. R.K. Techno Science Agency, New Delhi. Guha, B. 1987. Documentation & Information. World Press Pvt. Ltd., Kolkatta Kau1a, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R. Publishing Corpn., Delhi. Venkatasubramanian, V. 1999. Introduction to Research Methodology in Agricultural & Biologial Sciences. New Century Book House, Chennai. Sharma, P.S.K. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by Council of Biology, Maryland.

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DAIRY E GI EERI G AI. CORE COURSES 1. Dairy and Food Engineering -I 2+1

Engineering properties of dairy and food materials and their significance in equipment design; processing and handling of dairy and food products; concept of rheology; ideal elastic, plastic and viscous behaviour; viscoelasticity; rheological models and constitutive equations; Maxwell model; Kelvin model and Burgers model; viscoelastic characterisation of materials; stress-strain behaviour; creep; stress relaxation; nonNewtonian fluids and viscometry; rheology and texture of food materials; methods of texture evaluation: subjective and objective measurements, mechanical tests, firmness, hardness, dynamic hardness; objective methods of measuring texture: Kramer shear stress, GFT, OTMS, Instron universal testing machine; rheological properties of dairy products; strength of food materials; aerodynamic and hydrodynamic characteristics; drag coefficient; terminal velocity and Reynold's number;. application of aerodynamic properties to the separation; pneumatic handling and conveying of food products; material and energy balance; evaporation and dehydration of foods; design of single and multi - effect evaporators; design of spray dryer and its components; separation and recovery of dried product; design of recovery system; selection and design of auxiliary equipments; freezing of foods; freeze concentration and drying; freezing point curves; phase diagrams; methods of freeze concentration; design problems. Practical Working of Instron universal testing machine; stress strain behaviour analysis of dairy and food products using Instron testing machine; rheological studies by stress relaxation methods; creep behaviour of dairy and food products; determination of thermo-physical properties of dairy and food products; determination of parameters of Newtonian and non-Newtonian food products by Capillary tube viscometer; Rotational viscometer and falling ball viscometer; design problems on evaporators; dryers; freeze drying etc. Suggested Readings Heldman, D.R. and Singh, R. P. 1984 Food Process Engineering The A VI Publishing Company Mohsenin, N. N. 1986 Physical Properties of Plant and Animal Materials Gorden and Breach Science Publishers New York Rao, M.A. and Rizvi, S.S.H. 1986 Engineering Properties of Foods Marcel Dekker Inc., New York. Watson, E.L. and Harper, lC.1989. Elements of food engineering. AVI Publishing Company, New York. Charm, S.E. 1971. The Fundamental of Food Engineering. AVI Publishing Company, New York. 2. Dairy and Food Engineering - II 2+1 Water activity and states: a thermodynamic quantity, water sorption isotherms, hysteresis, theories of sorption hysteresis, water activity measurement methods, water binding, control of water activity and moisture, principles of IMF and their application; permeability and shelf-life: theoretical considerations, permeability to gases and vapours, measurement methods, permeability of multilayer materials, permeability in relation to packaging requirements of food products; calculation of shelf life and requirements for packaging; deteriorative reactions;_ accelerated testing; relationship between transport properties of the package and shelf life of packaged products; simulation of product-package-environment interaction, shelf life simulation for moisture; oxygen and light sensitive products; theory of ultra filtration and reverse osmosis; selection and types of membranes and properties; concentration polarization; mathematical description of flow through membrane; application and use in dairy industry; microwave energy absorption: physical parameters in microwave heating processes, heat transfer phenomena, equipment and application in dairy and food industry.

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Practical Determination of water activity of foods; establishment of moisture sorption isotherm; determination of gas transmission rates of packaging film; determination of water vapour permeability of packages; shelf life calculation for moisture sensitive and oxygen sensitive foods; design problem on packaging systems. Suggested Readings Rockland, L.B.and George, F. Stewart. 1991. Water activity: Influence on Food Quality Romeo, T. Toledo. 1997. Fundamentals of Food Process Engineering Gordon, L.Robertson. 1992. Food Packaging (Principles and Practices). Cheryan, M. 1998. Ultrafiltration and Microfiltration Handbook. Duckworth, R. 1975. Water Relations in Foods. Academic Press, Inc., New York 3. Heat Transfer 2+1

Conduction: heat transfer through rectangular fin, actual solution, effectiveness, efficiency, approximate solution, design of profile area, triangular cylindrical and parabolic fins; two-dimensional steady-state heat conduction, analytical and graphical solution, numerical analysis, Unsteady-state heat conduction; graphical; analytical and numerical methods of solving unsteady state heat transfer problems, periodic heat flow; hydrodynamic and thermal boundary layer: equation of motion for hydrodynamic boundary layer; energy equation of thermal boundary layer; velocity distribution; temperature distribution; local heat transfer coefficient, Nusselt number, velocity distribution in the entrance region of a tube, turbulent flow conventive heat transfer: empirical relations in convection; the Stanton number, general equation for forced convection from dimensional analysis, flow in a tube; parallel to a plate, film-wise condensation on vertical surface, condensation heat transfer coefficients of a film, equations for condensation on vertical surfaces; boiling liquids; parallel flow; counter flow; cross flow; plate heat exchangers; hydro-mechanical design; effectiveness; number of transfer units. Practical To prepare and calibrate a thermocouple; to study construction, working of microwave oven and its heating profiles; to find out thermal conductivity of dairy products/insulating powder; to study the temperature distribution in water heated in a steam jacketed kettle (under unstirred conditions); to study the temperature distribution in milk heating in a steam jacketed kettle (under unstirred conditions); determination of film heat transfer co-efficient during khoa manufacturing in a steam jacketed kettle; studies on parallel flow heat exchanger; studies on counter flow heat exchanger; determination of film heat transfer co-efficient during manufacturing of ghee from cream; boiling heat transfer co-efficient of water; boiling heat transfer coefficient of ghee. Suggested Readings Kreith, F. 1965 Principles of Heat Transfer International Text book Company, Scranton, Pennsylvania. Eckert, E.R.G. and Drake, R.M. 1959 Heat and Mass Transfer McGraw-Hill Book Co. Inc., New York. Jacob, M. and Hawkins, G. A. 1957 Elements of Heat Transfer John Wiley & Sons Inc., New York. Bird, R. B. Stewart, W. E. and Lightfoot, E. N. 1994 Transport Phenomena John Wiley and Sons Inc., New York Gupta, C. P. and Rajendra Prakash 1986 Heat Transfer Nem Chand & Bros, Roorkee, U.P. 4. Bio-thermal Process Engineering 2+1

Introduction to biochemical engineering: kinetics of substrate utilization; product yield and biomass production in cell cultures; gas liquid mass transfer in microbial systems; design and analysis of

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fermentation vessels; residence time distribution; introduction to thermal processing; sterilization classification; UHT systems and recent advances; factors affecting spoilage of different types of food products and design of thermal process; aseptic packaging systems and conditions; survivor curve; thermal death curve; arrheneous curve; techniques for determination of heat resistance of microorganisms; analysis of thermal resistance data; processing in containers; process time; lethality; general formula for evaluation of heating and cooling process; broken heating curve; design of batch and continuous sterilization cycles in vat; inter-relationship between batch and continuous reactors; design calculations. Practical Design calculation on sizing of Fermenter, mechanical design of fermenter vessel, Agitation system design for the fermenter, Design of cell separation equipment, Pressure and temperature profile in hydrostatic sterilizer, Assessment of UHT-heat treatment methods Suggested Readings Stumbo 1965 Thermobacteriology in Food Processing Academic Press, New York Olson, J. E. Bailey and David F. Ollis 1977 Biochemical Engineering Fundamentals; McGrawHill Book Co. Inc., New York Blanch, H. W. and Clark, D. S. 1996. Biochemical Engineering. Marcel Dekker Inc., New York. Larousse, Jean and Brown, B. E. 1997. Food Canning Technology, Wiley- YCH, USA. Pauline,M. Doran. Bioprocess Engineering Principles, Academic Press. A2. OPTIO AL COURSES 1. Transport Phenomena 2+0

Introduction to transport phenomena-molecular transport mechanism, transport properties and their proportionality constants in momentum, energy and mass transfer;, steady state equations; momentum transport equations for Newtonian and non-Newtonian fluids: continuity equation in different co-ordinates, equations of motion, Navier-Stokes equations and their application in viscous fluids flow between parallel plates and through pipes; turbulent transport mechanism mathematical analysis, eddy viscosity and eddy diffusivity; velocity; temperature and concentration distribution; time smoothing equations; interphase transport in isothermal system - friction factors for various geometrics; mass transfer:- Fick's law of diffusion; diffusion of gases and liquids through solids; equimodal diffusion; Isothermal evaporation of water into air; mass transfer coefficient; dimensional analysis - Buckingham Pi-theorem and matrix l)1ethod; application to transport phenomena; analysis among mass; heat and momentum transfer; Reynolds; Colburn and Martinelli analogies; boundary layer concept; theory and exact solutions for heat; mass and momentum transfer. Suggested Readings Bird, R.B. 1994 Transport Phenomena John Wiley & Sons Inc., New York. Yuan, S. W. 1969 Foundations of Fluid Mechanics Prentice Hall of India Pvt. Ltd., New Delhi. Treybal, R.E. 1968 Mass Transfer Operations McGraw Hill Kigakusha Ltd., New Delhi. 2. Instrumentation and Process Control 2+1

Instrument terminology and performance system accuracy; flow sheet symbols; instrument evaluation: electrical, mechanical, magnetic and optical transducers for measurement of process variables like temperature, pressure, flow, level, consistency and humidity; indicating and recording devices: direct acting and servo operated systems; digital indicators, strip and circular chart recorders, electronic data loggers; principles of automatic process control: process characteristics; controller characteristics; closed loop system; pneumatic and electric controllers; final controlling elements : control valves; valve sizing;

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electronic actuators; motor drives and controls; introduction to programmable logic controllers (PLCs): internal structure; inter facing with sensors and actuators; binary logic diagrams and ladder diagrams; choosing a PLC system. Practical Study of various transducers for measurement of pressure, flow, level, humidity; temperature; study the controller and recorder of pasteurizer; the working of controllers in constant temperature water baths; to make ladder diagrams and flow sheet diagrams for control logics; to programme a PLC; computer interface of a PLC. Suggested Readings Douglas M. Considine 1974 Process Instruments and Controls. McGraw Hill Book Co. New York Douglas M. Considine 1964 Handbook of Applied Instrumentation. McGraw Hill Book Co. New York Beta G. Liptak 1995 Process Measurement and Analysis Butterworth-Heinmann Ltd. Oxford, U.K. Kempe's Engineers Yearbook 1996 Miller Freeman Information Services, U. K. Eckman, D.P., 1972. Automatic Process Control, Wiley Eastern Private Ltd., N.D. 3. Design of Process Equipment 2+1

Design of vessels: codes and regulations, design for pressure and temperature, loading; allowable stresses; minimum thickness after forming; corrosion mechanism; corrosion control; design for internal and external pressure; cylindrical and spherical shells; formed heads; reinforcement openings; fabrication requirements; inspection; tests and non-destructive examination pressure tests; design and stress evaluation; design of milk storage tank; horizontal and vertical silos; insulated and un-insulated; process plant piping: codes and regulations; testing; fabrication requirements; overall economic and safety considerations; heat exchangers: shell and tube heat exchangers; construction codes; general design considerations; U-tube heat exchangers; double-pipe exchanger; scraped surface exchanger; spiral tube exchangers; joints; welded tube joints; baffers and tube bundles; tube sheet bundle; by- passing longitudinal bundles; double tube sheet construction; clad tube sheets; plate type exchangers; air cooled heat exchangers; heat exchanger costs; heat transfer coefficients; tank coils; external coils and pipe line tracers; jacketed vessels. Practical Design of short, intermediate length and long cylindrical vessels; design of spherical vessels; design of shell and tube; double pipe, scraped surface and spiral tube heat exchangers; design of jacketed vessels insulation thickness; corrosion allowance Suggested Readings Hesse, C. R. and Ruston, J.H. 1964 Process Equipment Design Affiliated East-West Press Pvt. Ltd., New Delhi Kern, D.Q. 1965 Process Heat Transfer McGraw-Hill, Kogakusha Ltd., New Delhi Foust, A.S. and others 1960 Principles of Unit Operations John Wiley and Sons Inc; New York. Evans, F.L., 1974, Equipment Design Hand-book, Vol. 2, Gulf Publishing Houston, Texas. McCabe, W.L.; Smith, J.C., Harriott, P., 1993, McGraw Hill Inc., International Edition. 4. Computational Method & Simulation in Dairy and Food Engineering 2+0

Taylor's series expansion in development of numerical differentiation; numerical differentiation procedures: forward difference, backward difference, central difference; numerical integration : trapezoidal rule, Simpson's rule, improper integrals, Gauss-Legrendre Quadretuse method; numerical

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methods to solve ordinary differential equations: Euler method, improved Guier method, Runge-Kutta method, Adam's P-c method, initial value problems; numerical solution of partial differential equation: explicit method, implicit method, simulation concept, simulation methods and their limitations, statistical and theoretical models; problem formulation and development of models; solution and validation of models; data collection; processing and analysis; basic modeling problems on unit operations involved in dairy and food processing. Suggested Readings Krishnamurthy, E. V. and Sen, S.K. 1976 Computer based Numerical Algorithms Franks, Roger, G. E., 1972 Modeling and Simulation in Chemical Engineering WilleyInterscience, New York Reddy, R.N. and Ziegler, C.A. 1992 FORTRAN-77 with Applications for Scientists and Engineers Maisel, Herbert and Gougnoli 1972. Simnulation of Discrete Stochastic Systems., SRA Publisher Kobayashi, H. 1978. Modeling and Analysis: An introduction to system performance Evaluation Methodology. Addision-Wesley Publishing Company, Canada. 5. Environmental Engineering 2+0

Waste water sources characteristics standards for disposal of dairy water, physical, chemical and biological characteristics of waste water; measurement of organic content in waste water; physical unit operations in waste water treatment - screening; racks, mixing, flocculation, sedimentation, floatation, elutriation, vacuum filtration, incineration; chemical unit operations in waste water treatment - reaction kinetics; chemical precipitation, aeration and gas transfer process, rate of gas transfer, adsorption, disinfection; biological unit operations - aerobic and anaerobic cycles; kinetics of biological growth, application of kinetics to treatment systems, aerobic waste treatment; aerobic and anaerobic waste treatment; cooling load estimation; air duct design and room air distribution; air conditioning systems; clean-room air conditioning; important pollutants of air; properties of particulate matter and air pollution control methods. A case study STP/incineration plants. Suggested Readings Richard A Conway & Richard D. Ross 1980 Hand Book of Industrial Waste Disposal Van Nortrand Reinhold Company, New York Metcalf & Eddy 1984 Waste Water Engineering Treatment Disposal and Rense McGraw Hill Publication Lewis & Athony 1976 Industrial Air Pollution Control Equipment for Particulate C.R.C. Press, Ohio Threkeld 1970 Thermal Environmental Engineering Prentice-Hall Inc.

6. Dairy Process Engineering

2+1

Hygienic design concepts; sanitary pipes and fittings; milk pumps; milking machines; bulk milk coolers; milk collecting and chilling centres; milk tanks; stirrers and mixers; milk reception equipment; pasteurizers; sterilizers and treatment by irradiation; C1P system; corrosion process and their control; centrifugation; separation; cyclone separators; homogenizers; ultrafiltration; reverse osmosis and electrodialysis; equipment for cheese, ice-cream, butter manufacture; special milk products viz, casein, whey and lactose etc; lndigenous milk product processing, batch and continuous manufacturing systems; packaging and filling machines; milk evaporators; multiple effect evaporators; thermo-compressors and MVR systems; roller dryer and spray dryer; spray dryer controls; fludization characteristics of gas-solid fluidized systems; fluidized bed dryers. Practical Identification of hygienic characteristics of pipes & fittings; technical specifications of milking and storage

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equipments; equipment for chilling & pasteurization; features of centrifuges; ice cream freezers & packing machine; cheese vat; milking machine; press & packing machine; butter manufacturing equipments; different types of evaporators;different types of dryers; design of dairy plants; design of milk collecting and chilling unit. Suggested Readings Kessler, H.G. 1981 Food Engineering and Dairy Technology; Verlag A; Kessler P.O. Box 1721, 0-8050 Freising (F.R. Germany) Ahmad Tufail 1997 Dairy Plant Engineering and Management, Kitab Mahal, Allahabad Newcomer, J.L. 1981 Preventive Maintenance Manual for Dairy Industry. 4. Industrial Engineering & Management 3+0

Industrial evolution in India: evolution of modem industry, development of public enterprises; Industrial Management: Organization, organization theories and structures, organization goals, planning and effectiveness, management as a system in an organization, functions of management, scientific management; Production Planning and Control: Introduction, PPC as a management function; objectives of PPC; product design and development; demand analysis and forecasting; resource requirement planning ; production planning, production scheduling; dispatching and follow up; material control. Material Handling: Definition, main objectives; factors affecting material handling systems, types of material handling equipments; material procurement and material storage; plant maintenance: Different system of maintenance; elements of preventive maintenance, economic aspect of maintenance; Quality Control & Inspection: Benefits of Q.c., Principles, function~ and objectives of Q.C., difference between Q.C. and inspection; inspection procedures; Inventory Control: Necessity and advantages of inventory control; types of inventory, procurement and consumption cycle; economic order quantity (EOQ) optimum safety stock, techniques of inventory; Projectology: Project formulation and implementation strategies; monitoring and control of projects, project evaluation-benefit cost analysis; Management Information Systems: Significance of information as a corporate resource, identification, collection, storage and retrieval of information, ferequency of reporting and updating, introduction to decision support systems; Human resource development: Human resource planning- people, profit and productivity, staffing, recruitment policy, training and development programmes, motivation, incentive and promotion protocols, collective decision making, trade unions, and collective bargaining, wages and salary administration. Suggested Readings Ahuja, K.K. (1993) Industrial Management, Khanna Publishers, 3rd Edition. Chauhan, A.S. & Vaishwanar, R.S. (1999) Management of Systems. Jain Brothers. 3rd Edition. Sharma, S.C. 1999. Management of systems, Khanna Publishers, 5th Edition. Dr. Kumar, S. 1997. Industrial engineering and management of manufacturing systems, Satya Parkash 1st Edition. Nauhria, R.N. & Parkash, 1998. Management of Systems, Dhanpat Rai & Co., 2nd Edition. 8. Refrigeration & Engineering 2+1

Methods of refrigeration: Ice and dry ice refrigeration, evaporative and steam jet refrigeration, refrigeration by expansion of air, refrigeration by throttling of gas and by using liquid gases, vapour refrigeration system, absorption refrigeration systems, heat pump.; Non-conventional Refrigeration Systems: Thermoelectric refrigeration, vortex-tube, refrigerant-mixtures, cooling by adiabatic demagnetisation; Design elements of Refrigeration Equipments: Design elements of compressor, condenser, evaporator, cooling tower, spray pond; balancing of different components of the system; Design of cold storage and air conditioning systems: types of loads in cold storage and their calculations, design of cold storage for food products, construction of cold storage, equipment selection, insulating materials, vapour barriers, care and maintenance of cold storage.

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Practical To study the working of absorption refrigeration plant; the working of heat pump; to design refrigeration equipments for a milk chilling center and to balance the different components; design a cooling tower and spray pond for a small dairy plant; design problems on cold storage for different food products; visit to food cold storage and non-conventional refrigeration plants. Suggested Readings Domkundwar, S. 1980. A Course in Refrigeration and Air Conditioning, Dhanpat Rai & Sons, Delhi. Richard C. Jordan and Gayle B Priester, 1965 Refrigeration and air conditioning (2nd Edition), Prentice Hall of India (Private) Ltd., New Delhi. Kadambi, V. and Hutchinson, F.W. 1968. Refrigeration, Air Conditioning and Environmental Control in India. 1st Edition. Prentice Hall of India Private Ltd., New Delhi. Arora, S.C., 1973. A Course in Refrigeration and Air Conditioning, Dhanpat Rai & Sons, Delhi. Burgess H. Jenning and Samuel R. Lewis, 1963. Air Conditioning and Refrigeration. International Text Book Company, Scranton, Pennsylvania. B. SUPPORTI G COURSES 1. Technology of Milk and Milk Products 1+1

Market milk industry in India and abroad; principles and practices of production of high quality milk; cleaning and sanitization of dairy equipments; manufacturing process of cream, butter and ghee; legal standards; basic principles and manufacturing processes for cheese; paneer and chhana; different types of cheese and their classifications; ingredients and constituents of ice cream mix preparation, freezing point determination; manufacturing process; basic principles; manufacturing processes of concentrated and dried milk, defects in milk and their control. Practical Market milk reception; pasteurization and filling; preparation of butter, cheese, paneer, Ice cream, concentrated milk and dried milk. Suggested Readings Allen, H. Vernon and Southerland, Jane P., 1994. Milk and Milk Product Technology, Chemistry and Microbiology. Chapman and Hall. Walstra, P. and Robertzenis 1994. Dairy Chemistry and Physics. John Wiley and Sons. De, Sukumar, 1980. Outlines of Dairy Technology. Oxford University Press. Walstra, P., Geurts, T. J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S. 1999 Dairy Technology: Principles of Milk Properties & Process: Marcel Dekker, New York. Frandsen, J.H.and Arbuckle, W.S. 1961. Ice Cream and Related Products. The AVI Publishing Company, Westport, Connecticut 2. Chemistry and Microbiology of Milk and Milk Products for Engineers 2+1

Definition, constituents and composition of milk; factors affecting the composition of milk; physical properties of milk such as density/specific gravity, pH, electrical conductance, specific heat, thermal conductivity, surface tension, viscosity refractive index, buffering and redox potential; legal standards of milk, effect of processing treatments like cooling, heating, concentration and homogenization on milk constituents; changes taking place in milk constituents during manufacture of dairy products; composition and standards of milk products; introduction to Microbiology; gross morphology of bacteria, yeast, moulds and viruses; some important genera of microorganisms; nutrition and cultivation of microorganisms;

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multiplication and growth of bacteria; effect of some factors on microbial growth-pH, oxygen, water activity;, temp. irradiation and chemicals; microflora of air, water and soil, indicator organisms; BOD of effluents; microflora of milk; hygienic milk production; sources of microorganisms in milk; milk quality; microflora of dairy equipment; cleaning and sanitization of dairy plant; microbial spoilage and preservation of milk; lactic starter cultures; their use in fermented milk products - Dahi, Yoghurt, Cheese etc., microbiology of cream, butter, khoa, paneer, milk powder, milk borne diseases and their control; food poisoning, microbial fermentation; alcohol; vinegar production; Practical Estimation of fat, SNF, specific gravity, acidity and pH; determination of surface tension and viscosity of milk and refractive index and butyrorefractometer reading of ghee; Callibration of butyrometer; pipette and lactometer; determination of hardness of water; determination of available chlorine in a sanitizer; staining of microorganisms; Gram/Spore starting- E. coli, Lact. lactis, Staph. aureus, L. acidophilus, B. cereus, S. cerevisiae, Aspergillus, Penicillium, growth and enumeration of organisms in broth and agar; tests for coliforms-IMViC; MPN; PCT; completed test; Eijkmann test rapid platform tests for milk quality evaluation of detergents and sanitizers by capacity and suspension tests; sampling techniques for microbiological analysis of dairy products; microbiological instrumentation. Suggested Readings Allen H; Vernon & Jane P; Southerland 1994 Milk and milk product technology, try and microbiology Chapman and Hall. Walstra, P. and Robertzenis 1984 Dairy Chemistry and Physics John Wiley and Sons Yadav, J. S., Sunita Grover, and Batish, V.K. 1993 Comprehensive Dairy Microbiology Metropolitan Publishers, New Delhi. Lansing, M., Prescott, John P. Harleyand Donald, A. Klein 1993. Microbiology. 2nd Edition Wm. C. Brown Publishers Dubaque, Lowa Melbourne Australia, Oxford England. Baianu, I.C.1992. Physical Chemistry of Food Process. AVI Publishing Company, New York. 3. Dairy Business Management 2+1

Concept of dairy business management, managerial decision making, functions of management. Planningobjectives, classification of plans, planning related to finance, production and personnel aspects of the dairy. Organizing- Fundamentals of organizational design, departmentation, principles and delegation of authority, responsibility and accountability. StaffPersonnel management, planning, selection, introduction, orientation and training of unskilled and skilled personnel in dairy organizations. Control- Purpose and types of control, steps in control, characteristics of effective controls, control techniques and methods, programme evaluation review technique (PERT), inventory control. Project appraisal and monitoringStandards and norms of appraisal, monitoring and its tools, management information systems, net present value and internal rate of return. Demand analysis- Determinants of demand of dairy products, responsiveness of demand, estimation of product and factor demand, types and approaches for demand forecasting. Cost analysis- Application of different cost concepts and functions in managerial decisions. Pricing-Determinants of price of dairy products, pricing under different objectives and market structures, product differentiation and product-mix decisions. Profit planning and control- Concept, profit planning and break even analysis in dairy industry. Practical Delineation of milk shed area; Case studies for solving problem situations; Demand forecasting; Estimation of cost of milk procurement and processing; Break-even analysis and breakeven charts; Use of PERT in dairy industry; Optimisation of product-mix; Estimation of cost of inventory; Economic lot size and other quantity standards.

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Suggested Readings James, A.F., Stoner; R. Edward Freeman and Daniel R. Gilbert Jr., 1996 Management Prentice Hall of India Pvt. Ltd., New Delhi. Megginson, L.F., Donald, c., Mosley Paul and H. Pietri, 1983 Management. Harper International Edition, London. Arther A. Thompson Jr. and A.J. Strickland, 1995 Strategic Management Concept and Cases. Richard D. Irwin Inc. V.L.Mote, Samuel Paul and G.S.Gupta, 1977 Managerial Economics Tata McGraw Hill Publishing Co.Ltd., New Delhi. Joel Dean, 1979 Managerial Economics Prentice Hall of India Pvt. Ltd., New Delhi. Stephen Hill, 1999 Managerial Economics: The analysis of business decisions. Macmillan Education Ltd., Hampshire. 4. Econometrics 2 +1

Concept of econometrics, relationship among economic variables; parameters and estimates, use and importance of econometrics in economic analysis. Linear Model- specification of variables, regression coefficient; constant term, least-squares and its assumptions; estimation of parameters of the model; properties of least-squares estimates; Gauss-Markov Theorem; simple correlation; fixed and stochastic regressors, method of estimation, error variance, standard error of regression coefficient. Coefficient of determination. Test of significance and prediction. Nonlinear models. Extension of two variable linear regression model- estimation of parameters, partial correlation coefficients, coefficient of multiple determination, test of significance of least squares estimates. Regression analysis and analysis of variance. Testing the overall significance of regression, improvement of fit from additional regressors. Chow test. Consequences of left out variables. Heteroscedasticity- sources, tests, consequences and solutions. Autocorrelationsources, consequences, Durbin-Watson test; method of estimation and prediction. Solutions for the case of auto-correlation. Multicollinearity- tests, consequences and possible remedies. Dummy variables and its applications. Introduction to distributed Lag Models-Koyck's Geometric lag scheme. Practical Estimation of parameters of single equation two variable linear model, test of significance of estimate of parameters, coefficient of determination and economic interpretation, estimation of non-linear two variable regression model. Estimation of parameters of three variable linear model; coefficient of multiple determination, regression analysis and analysis of variance. Suggested Readings Johnston, J. 1984. Econometric Methods. McGraw Hill. Gujarati, D.N. 1995. Basic Econometric. McGraw Hill Kmenta, J. 1971. Elements of Econometrics McMillan, New York. Theil, H. 1978. Introduction to Econometric. Prentice Hall of India Pvt.Ltd., New Delhi. Maddala, G.S.1977 Econometrics, International Student Edition. McGraw Hill, Bogalusa Ltd., Tokyo. 5. Statistics for Industrial Applications 2+1

Statistical methods in industrial applications; analysis of variance; transformations; partial and multiple correlation and regression; Ranking techniques; introduction to discriminant analysis; statistical basis for drawing scientific inferences from experimental data; principles of experimental design-industrial experimentation; basic designs-CRD; RED & LSD; missing plot technique; factorial experiments-main

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effects and interactions; 2n series and mixed factorial experiments; experimental designs in sensory evaluation; introduction to statistical quality control; control charts for variables; mean and range charts; statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental concepts of acceptance sampling plans; single; double and sequential sampling plans; use of sampling inspection tables for selection of single and double sampling plans; introduction to sampling techniques and their application to consumer preference studies. Practical Analysis of variance-one way and two way classification; partial and multiple correlation and regression; rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RBD and LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control charts for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential sampling plan; use of sampling inspection tables; and different methods of selecting samples; Suggested Readings Snedecor; G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi Cochran, W. G. 1972 Sampling Techniques. Wiley Eastern Pvt. Ltd., New York Cochran, W. G. and G.M. Cox 1962 Experimental Designs Asia Publishing House, Bombay Grant and Leavenworth 1972 Statistical Quality Control, McGraw Hill, New Delhi Indian Standards Institute 1986 New Delhi Handbook on Statistical Quality Control. 6. Research Documentation 1+1

Library as information centre; information technology; CD ROM data search; abstracts and abstracting techniques; the concept of documentation; international network/Indian scene; information retrieval systems; MIS; science citation; web internet search; presentation of results of research; different kinds of scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of a paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and corrections of manuscripts. Practical Different schemes of classification & various cataloguing codes for arranging documents; use of catalogues & classification; types of libraries & standard sources of information; familiarity in use of standard sources of information; exercise in abstracting of research articles; demonstration of photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search. Suggested Readings Balaguru, T. 1996. Management Information Systems for Agricultural Research, NAARM, Hyderabad. Chhotey Lal 1998. Agricultural Libraries & Information Systems: A Handbook for Users. R.K. Techno Science Agency, New Delhi. Guha, B. 1987. Documentation & Information. World Press Pvt. Ltd., Kolkatta Kaula, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R. Publishing Corpn., Delhi. Venkatasubramanian, V. 1999. Introduction to Research Methodology in Agricultural & Biologial Sciences. New Century Book House, Chennai. Sharma, P.S.K. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by Council of Biology, Maryland.

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