Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
(FTM) Curriculum
Developed by
CURRICULUM STRUCTURE
B.Tech. (FTM) Curriculum
FIRST SEMESTER
Course Title L T P Credit Contact
No. hours
AES 111 Introduction to Agri-Practices 2 0 1 3 3
AES 112 Village Adoption 2 0 1 3 3
BAS 111 Mathematics 2 1 0 3 3
BAS 112 Basic Chemistry 3 0 2 4 5
BAS 113 Physics 3 0 2 4 5
ENG 111 Engineering Graphics 1 0 2 2 3
ENG 112 Basic Electrical Engineering 3 0 2 4 5
FBM 111 Communication Skills and Personality 3 0 0 3 3
Development
FBM 112 Foundations of Management 3 0 0 3 3
TOTAL 22 1 10 29 33
( *Students who have not studied biology at qualifying examination level will compulsorily undergo
this course. Grades will be awarded as satisfactory (S) and unsatisfactory (US))
SECOND SEMESTER
Course No. Title L T P Credit Contact
hours
AES 121 Environmental Studies 4 0 0 4 4
AES 122 Village Adoption 0 0 3 3 -
BAS 121 Biochemistry 3 0 2 4 5
ENG 121 Mechanical Engineering 3 0 2 4 5
ENG 122 Electronic Engineering 3 0 2 4 5
ENG 123 Engineering Workshop 1 0 2 2 3
ENG 124 Engineering Properties of Food 2 0 2 3 4
Materials
FBM 121 Basics of Finance and 3 0 0 3 3
accounting
FBM 122 Business Environment 2 0 0 2 2
FBM 123 Organisational Behaviour 3 0 0 3 3
TOTAL 24 0 13 32 34
Comprehensive Viva Voce$
$ Students will have to appear n comprehensive viva voce for all courses undergone till this
semester. Evaluation will be Satisfactory (S)/Unsatisfactory.
B.Tech. (FTM) Curriculum
THIRD SEMESTER
Course Title L T P Credit Contact
No. hours
AES 211 Village Adoption 0 0 2 2 -
BAS 211 General Microbiology 3 0 2 4 5
BAS 212 Computer Programming and IT 2 0 2 3 4
applications
ENG 211 Food Engineering I 3 0 2 4 5
ENG 212 Refrigeration and Cold Chain 2 0 2 3 4
FBM 211 Entrepreneurship Development 3 0 0 3 3
FBM 212 Managerial Economics and 3 0 0 3 3
public policy
FST 211 Food Chemistry 3 0 2 4 5
FST 212 Human Nutrition 2 0 2 3 4
FST 213 Principles of Food preservation 2 0 0 2 2
and processing
TOTAL 23 0 14 31 32
FOURTH SEMESTER
Course No. Title L T P Credit Contact
hours
BAS 221 Statistics for Food Science 2 0 2 3 3
AES 221 Village Adoption 0 0 3 3 -
ENG 221 Food Engineering II 3 0 2 4 5
FBM 221 Food Supply Chain 3 0 0 3 3
Management
FBM 222 Food Marketing 3 0 0 3 3
FST 221 Fruits & Vegetable Processing 3 0 3 5 6
Technology
FST 222 Milk Processing Technology 3 0 3 5 6
FST 223 Cereals, pulses & oilseeds 3 0 3 5 6
Technology
TOTAL 20 0 16 31 32
Comprehensive Viva Voce$
B.Tech. (FTM) Curriculum
FIFTH SEMESTER
Course No. Title L T P Credit Contact
hours
BAS 311 Methods of Food analysis 2 0 3 4 5
AES 311 Village Adoption 0 0 2 2 -
ENG 311 Food Engineering III 3 0 2 4 5
ENG 312 Energy utilization in Food 3 0 0 3 3
Industry
FBM 311 Business Laws 3 0 0 3 3
FBM 312 Business Strategy 3 0 0 3 3
FBM 313 Financial Management 3 0 0 3 3
FST 311 Bakery and Confectionery 2 0 3 4 5
Technology
FST 312 Meat, Fish and Poultry product 3 0 3 5 6
Technology
TOTAL 22 0 13 31 33
SIXTH SEMESTER
Course No. Title L T P Credit Contact
hours
BAS 321 Food Microbiology and Safety 2 0 2 3 4
AES 321 Village Adoption 0 0 3 3 -
ENG 321 Instrumentation and Process 2 1 0 3 3
control
FST 321 Novel Food Processing 3 0 0 3 3
Technologies
ENG 322 Food Packaging Technology 2 0 2 3 4
FBM 321 Tax Planning and Management 3 0 0 3 3
FBM 322 Corporate Governance 2 0 0 2 2
FBM 323 Human Values and Ethics 2 0 0 2 2
FST 322 Food Additives and Ingredients 3 0 0 3 3
Elective I 3 0 0 3 3
TOTAL 22 1 7 29 27
SEVENTH SEMESTER
Course No. Title L T P Credit Contact
hours
UG 411
Industrial Training* -- -- -- 15 --
Total 15
*Students will undergo training in an industry for 16 weeks and will submit a report. A viva voce on
basis of report and training will be conducted.
EIGHTH SEMESTER
Course No. Title L T P Credit Contact
hours
Elective-II 2 0 0 2 2
Elective III 3 0 0 3 3
Elective IV 2 0 0 2 2
FST 421 Food Laws, Standard & 3 0 0 3 3
Regulations
FST 422 Food Product Development & 3 0 2 4 5
Sensory Evaluation
FBM 421 International Marketing 3 0 0 3 3
UG 421 Project@ 0 0 0 5 0
TOTAL 16 0 2 22 18
@
Students will carry out a project on given topic and submit a report. The project may be extension
of industrial training carried out in earlier semester or a research problem
B.Tech. (FTM) Curriculum
DETAILED SYLLABUS
(Compulsory courses)
B.Tech. (FTM) Curriculum
FIRST SEMESTER
UNIT-2
Soil: physical, chemical and biological properties, Essential plant
nutrients and other beneficial elements in soils and plants, soil
testing and fertilizer recommendations, Problem soils and their
reclamation, Plant growth regulator and their role in agriculture.
UNIT- 3
Water management- Rainwater harvesting, water conveyance
system, modern irrigation systems, Drainage of waterlogged soils,
quality of irrigation water,
Intellectual Property Rights (IPR) issues, WTO issues and its
impact on Agriculture and trade dynamics.
UNIT-4
Propagation techniques: Plant Tissue Culture Techniques and
Applications in Plant Improvement- Seed culture, Embryo culture,
Ovary or ovule culture, Organ culture, Shoot apical meristem
culture, Somatic embryogenesis, Organogenesis,
Micropropagation, Multiplication, Acclimatization, ELISA,
Molecular markers using PCR and SDS-PAGE
UNIT-5
Integrated nutrient management, integrated pest management,
integrated watershed management Vermi-composting and Bio-
fertilizers; organic farming.
UNIT-6
Precision farming, protected cultivation, seed improvement
programmes, postharvest infrastructure techniques.
B.Tech. (FTM) Curriculum
Practical
1. Procedure for soil sampling and testing
2. Procedure for making vermicompost
3. Hands on Tissue culture techniques and visit to tissue
culture laboratory
4. Visit to organic farming system
Suggested Readings:
1. The nature and properties of soils, Nyle C. Brady, Ray R.
Weil, Prentice Hall, 2008
2. Irrigation Management: Principles and Practices, Martin
Burton, CABI. Copyright, 2010
3. Plant Tissue Culture, M.P. Singh, Sunil Kumar, APH
Publishing Corporation, New Delhi - 2009
4. ICAR Handbook on agriculture
5. ICAR Handbook on Horticulture
AES 112 Village Adoption 2 0 1 3
UNIT-I: Introduction - Nature of Rural Economy, Concept of
Rural Development. Scope and Importance of Rural Development.
Agricultural extension, its importance and role, methods of
evaluation of extension programmes.
UNIT-II: Dimensions of Rural Development - Agricultural
Growth in India, Recent Agricultural Problems in India, Agrarian
Reforms, Green Revolution, Crop diversification.
Poverty and Unemployment, Rural Poverty, Rural Unemployment,
Rural Indebtedness, Role of SHGs and Micro Finance in this
context. Rural Industrialization, Employment in unorganized
sector
UNIT-III
Agricultural labour- Problems of Agricultural labour, Efficiency
of Agriculture labour, Impact of mechanization on Agricultural
labour, Recent Indian Agricultural Labour Policy.
Recent Agricultural Problems in India.
UNIT-IV
Agricultural policy and impact- State Policies and Central
Policies. Central policies comparison with world. Ceiling on land
holding policy. Past and Present SEZ policy.
Agricultural Export & Import - Import Polices history, recent
changes and problems, EXIM Policy, Trade policies for
Vegetables, Fruits, Spices, Grain crops, Milk, Meat.
UNIT V
Programmes of Rural Development - Objectives and Assessment
of Programmes, Dimensions of Rural Development - Rural
Electrification, Rural Transport.
Schemes: Food for Works Programme, Employment Guarantee
Scheme, M-NAREGA, TRYSEM (Training Rural Youth for Self
Employment), Tribal Development Programme, Employment
Assurance Scheme, Swarn Jayanti Gram Swarozgar Yojana.
Training programmes for extension workers, Role of Krishi
Vigyan Kendra (KVK) in dissemination of Agricultural
technologies, Role of Non Government Organization (NGO) and
B.Tech. (FTM) Curriculum
Suggested Readings:
1. Enger Ross, Concepts in Biology (10th Ed), McGraw Hill
company, New York, (2002)
2. Textbook of Biology, Class XI & XII, NCERT, New
Delhi, (2013).
3. Bruce Alberts, Lexander Johnson, Julian Lewis, Martin
Raff, Keith Roberts and PeterWalter , Molecular Biology
of the cell, Garland Science , Taylor & Francis group, UK.
BAS 111 Mathematics 2 1 0 3
Unit-1
Cayley-Hamilton theorem and its applications. Eigen values and
eigen vectors. Properties of eigen values and eigen vectors.
Symmetric matrix and similarity of matrix. Diagonalisation of a
real symmetric matrix. Quadratic form of matrices. Applications:
solutions by matrix method in real field. Markovian analysis.
Unit - 2
Successive differentiation, Leibnitzs theorem (without proof) but
with problems of the type of recurrence relations in derivatives of
different orders and also to find (yn)0 Rolles theorem (statement
only); Taylors theorem (without proof and problems in respect of
direct use and applications of the theorem only), Expansions of
functions by Taylor and Maclaurin series. Maclaurins expansion
in infinite series of the functions: log (1+x), ex , sinx, cosx, (a+x)n ,
n being a negative integer or a fraction and related problems.
Unit - 3
Function of two or more variables, Geometrical interpretation of
two variables. partial derivatives, higher order partial derivatives,
homogeneous functions, Eulers Theorem, Total differentiatials,
Applications of Patrial differential equations: Wave equation,
Laplace Equation, Diffusion Equation, Heat equation.
Unit - 4
Linear differential equations, Exact differential equations, Rules to
find solution of first and second order differential equations,
Simultaneous differential equations.
Unit - 5
Applications of differential equations. Mixture problem, Newtons
law of cooling, radioactive decay, exponential growth model,
population growth with logistic growth model.
Suggested Readings:
1. G.B.Thomas and R.L. Finney, Calculus and Analytic
Geometry, 6th edition, Addison Wesley / Narosa, (1985).
2. B.S. Grewal Engineering Mathematics, S. Chand & Co.,
New Delhi.
3. E. Kreyszig, Advanced Engineering Mathematics, Wiley India
(2008).
4. 2. B. V. Ramana, Higher Engineering Mathematics, Tata
McGraw Hill Publishing Company Limited (2007)
B.Tech. (FTM) Curriculum
Practical
1. Rates of Chemical Reactions: A Clock Reaction.
2. Analysis of Water for Dissolved Oxygen.
3. Determination of Water hardness Using EDTA.
4. Dichromate determination of iron: Analysis of Iron
alloy
5. Titration of Acids and Bases using pH meter.
6. Preparation of Urea formaldehyde resin.
7. Determination of KMnO4 by Spectrophotometric
Method.
8. Determination of Sodium and Potassium by Flame
Photometry.
9. Detection of aldehyde / aliphatic or aromatic alcohol /
carboxylic / ester / amino group(s)
Suggested Readings:
1. P. C. Rakshit, Physical Chemistry, Sarat Book House (7th
Edition).
2. S. Glasstone, Text Book of Physical Chemistry, Macmillan
India Limited.
3. Joel R. Fried, Polymer Science and Technology, Pearson
Education (2nd Edition).
4. I. L. Finar, Organic Chemistry, Addison Wesley Longman,
Inc.
5. Physical Chemistry, Atkins, 6th Edition, Oxford
Publishers.
6. Organic Chemistry, Morrison and Boyd (Prentice Hall)
7. Physical Chemistry of macromolecules- D. D. Deshpande,
Vishal Publications.
8. Polymer Chemistry- F. W. Billmeyer Jr, John-Wiley &
Sons, (1971).
9. Instrumental Methods of analysis (CBS)- H.H . Willard,
L.L. Mirrit, J.A. Dean
B.Tech. (FTM) Curriculum
Suggested readings:
UNIT 2
Introduction to IS code of drawing; Conics and Engineering.
Projection of Points in different quadrants.
UNIT4
Projections of Solids: Prism, Cylinder, Pyramid, Cone & Sphere
with axes parallel, perpendicular & inclined to both reference
planes. Sections of solids.
B.Tech. (FTM) Curriculum
UNIT5
Orthographic Projections: Simple objects and Simple Machine
Components like Bolts and Screw. Isometric projections: isometric
views of simple objects.
UNIT6
Introduction to computer-aided drafting (CAD). Solid
modeling: Basics of 2-D and 3-D solid modeling, orthographic
projection drawing and sectional views of simple objects.
Practical
1. Types of lines & Title block.
2. Dimensioning & Lettering.
3. Projection of points.
4. Projection of lines, planes & solids.
5. Orthographic & isometric Projection
6. Demonstration on computer graphics and computer aided
drafting use of standard software.
7. Practice in the use of basic and drawing commands on
Solidworks; generating simple 2-D drawings with
dimensioning using Solidworks
8. 3D Part modeling of simple machine parts
9. Introduction to assembly design and assembly of simple
sub-assemblies with two parts.
Suggested Readings:
1. N. D. Bhatt (2012), Elementary Engineering Drawing
CBS Publishers
2. P S Gill. (2009), Engineering drawing, Katson Publishers
3. V. Lakshminarayanan, R. S. Vaish Wanar (2012),
Engineering Graphics; Jain Brothers, New Delhi.
4. A. M. Chandra, S. Chandra (2013), Engineering Graphics;
Narosa Publication house.
5. K. Venugopal (2010), Engineering Drawing and Graphics +
AutoCAD; New Age International, New Delhi
Unit 2
AC Circuits: R-L, R-C, R-L-C circuits (series and parallel),
Response of RL,RC and RLC circuits to sinusoidal inputs,
Resonance Series and parallel RLC circuits Q factor , Bandwidth
, Power- average ,instantaneous, apparent , complex. Introduction
to 3 phase circuits.
Unit 3
Electrical Measuring Instruments: Basic Characteristics of
Measuring Devices, Error Analysis, Standards and Calibration,
Moving Coil, Moving Iron and Electrodynamic Meters, AC/DC
ammeters and voltmeters, Ohmmeters, Watt meters, Watt-hour
meter, Basic AC bridges, Q. meter, Cathode Ray Oscilloscope.
Unit 4
Transformer: Working principle, Ideal Transformer, Equivalent
Circuit, Transformer tests, Voltage regulation, Efficiency
Unit 5
Rotating Machine: Basic principles of DC and AC motors and
generators.
Practical
1. Study of CRO Measurement of Voltage, Current and
Frequency using CRO.
2. Measurement of phase using Lissageous figure.
3. Verification of KCL and KVL using CRO, Verification of
KCL and KVL using multimeter.
4. Step response of RL, RC and series RLC circuits.
5. Steady State response of RL, RC, RLC Circuits.
6. Study of measuring devices like ammeter, voltmeter and
ohmmeter.
7. Experimental verification of Star to Delta and Delta to star
conversion.
8. Experiments on Circuits: Verification of Network
Theorems,
9. Power measurement in single phase A.C. Circuits.
10. Power measurement in 3-phase circuits
11. Transformer: Open circuit and Short Circuit Tests.
12. D.C. Machines: Open Circuit Characteristic of Generator,
Speed Control of D.C. motors.
13. Observation of transformer hysteresis characteristics.
Suggested Readings:
1. W.H. Hayt and J.E. Kemmerly: Engineering Circuit
Analysis; Mc Graw-Hill
2. V. Del Toro: Electrical Engineering Fundamentals; PHI.
B.Tech. (FTM) Curriculum
Unit-II
Written communication: Business messages, memo writing,
proposal writing, office orders, office circulars, report writing:
types and formats, persuasive message writing, email etiquette,
curriculum-vitae/resume preparation
Unit-III
Communication outside the organization: agenda, quotations,
tenders, business letters, complaints and follow up letters, business
and group meetings: types and responsibility in business meetings,
use of visual aids in communication
Unit-IV
Personality Development: Public speaking: strategies for oral
presentations, informative and persuasive speaking, interpersonal
communication: Dyadic, interviewing, telephonic conversation,
dictating, interactive communication: conferences, interview and
GD, public speech, presentation skills, extempore, debates.
Unit-V
Self confidence, confidence- success syndrome, achievement
motivation training, emotion, satisfaction and further enrichment
for career planning and development. A-type and B-type
personalities and its implications in managerial decisions.
Suggested Readings:
1. Hilderbrandth and Murphy: Effective Business
th
Communications, Irwin McGraw Hill, 7 Edition.
2. Sinha, KK, Business Communication, Galgotia Publication
Company
3. Pradhan, Homai, et al: Business Communication,
Himalaya Publishing Hous.
4. Paul, Rajendra and Korthalli, JS: Business
Communication, Sultan Chand and Sons
5. Chaturvedi and Chaturvedi: Business Communication,
B.Tech. (FTM) Curriculum
Pearson Publishing
FBM 112 Foundations of Management 3 0 0 3
Unit-I
Introduction to management and organizational environment-
Management: Concept, process, levels of management, managerial
roles and skills, Nature of managerial work, Social Responsibility
and managerial ethics.
Unit-II
Management yesterday, today and tomorrow -Scientific
Management, general administrative management
Unit-III
Decision making: challenges for decision makers Process of
decision making Types or problems and decisions.
Unit-IV
Planning, hierarchy of plans, planning process objectives and
goals, hierarchy of objectives, MBO, Organizing- Defining
organization structure-Organization charts Basic Departmentation
formats Changing shapes of organizations Span of Control,
Centralizationand decentralization, Authority and Responsibility,
Unit 5
Managing communication- forms of communication, managing
organizational communication,
Suggested Reading:
1. Robbins and Coulter, Management; Prentice Hall of India
2. Richard Daft, Principles of management; Cengage
3. Dr. Neeru Vashishth, Principles of management; Taxmans
4. Stoner, Freeman and Gilbert Jr, Management; Prentice
Hall of India
5. Weihrich Heinz and Koontz Harold, Principles of
Management; Tata McGrawHill
B.Tech. (FTM) Curriculum
SECOND SEMESTER
Unit 3: Ecosystems
Concept of an ecosystem, Structure and function of an ecosystem,
Producers, consumers and decomposers, Energy flow in the
ecosystem, Ecological succession, Food chains, food webs and
ecological pyramids, Introduction, types, characteristic features,
structure and function of the following ecosystems :- a. Forest
ecosystem, b. Grassland ecosystem c. Desert ecosystem, d.
Aquatic ecosystems (ponds, streams, lakes, rivers, oceans,
estuaries)
Suggested Readings:
1. Miller T.G. Jr. Environmental Science, Wadsworth
Publishing Co. (TB)
2. Wanger K.D., 1998 Environmental Management. W.B.
Saunders Co. Philadelphia, USA 499p
UNIT 2
Steam Generators: Classification of boilers, Comparison of fire
tube and water tube boilers, Function of mountings and
accessories, Constructional and operational details of Cochran and
Babcock and Wilcox boiler.
UNIT 3
Simple Lifting Machines: Definition of machine, Velocity ratio,
Mechanical advantage, Efficiency, Laws of machines,
Reversibility of machine, Wheel and axle, different systems of
pulley block, Single and double purchase winch crabs, Simple
screw jacks.
UNIT 4
I.C. Engines and Gas Turbines :Introduction, Classification,
Constructional details and working two-stroke and four-stroke
petrol and diesel engines, Otto, Diesel and Dual cycles. Derivation
for efficiency of cycle.
UNIT 5
Hydraulic Turbines & Pumps: Introduction, Classification,
Construction details and working of Pelton, Francis and Kaplan
turbines, Specific speed and selection of turbines, Classification of
water pumps and their working.
UNIT 6
Power Transmission Methods and Devices: Introduction to
Power transmission, Belt, Rope, Chain and Gear drive. Tension
Ratios of belt drive
UNIT 7
Stresses and Strains: Introduction, Concept & types of Stresses
and strains, Poisons ratio, stresses and strains in simple and
compound bars under axial, flexure & torsional loading, Stress-
strain diagrams, Hooks law, Elastic constants and their
relationships
Practical
1. To Study the Cochran and Babcock & Wilcox Boilers.
2. To study the Working and the Function of Mountings and
Accessories in Boilers
3. To Study Two Stroke & Four Stroke Petrol Engines
4. To Study TwoStroke & Four-Stroke Diesel Engines.
B.Tech. (FTM) Curriculum
Suggested Readings:
1. Nag P. K, (2001), Thermodynamics. Tata Mc graw Hill,
New Delhi (Sample)
2. Ethirajan Ram Krishanan (2010), Fundamentals of
Engineering Thermodynamics. .(PHI)
3. D S Kumar (2013), Basics of Mechanical Engineering.
(KATSON pulishers)
4. Sadhu Singh (2000), Strength of Material
Unit 2
Transistors : Bipolar Junction Transistors- Physical structure and
operation modes, regions of operation, DC analysis of transistor
circuits, Transistor as an amplifier, Biasing the BJT- Fixed bias,
emitter bias, voltage divider bias, Basic BJT amplifier
configurations-CE,CB,CC, Transistor as a switch- saturation and
cut off modes, Field-Effect Transistors- Structure and Physical
operation and Current Voltage characteristics of JFET and
Enhancement type MOSFET and Depletion type MOSFET.
Unit 3
Thyristors: Silicon Controlled Rectifier, , Shockley Diode, DIAC,
and TRIAC Construction , Working principle and VI
characteristics
Unit 4
B.Tech. (FTM) Curriculum
Unit 5
Operational Amplifiers : Operational Amplifier Basics,
Equivalent Circuit, Operational Amplifier applications-Inverting
and Non-Inverting Amplifier, Constant Gain Multiplier, Voltage
Summing, Voltage Buffer, Controlled Sources, Instrumentation
Amplifiers, Comparator, Digital to analog and Analog to digital
converters.
Practical
1. Study of semiconductor diode I-V characteristics
2. Study of pulse shaping circuits using diode like clipping,
clamping etc.
3. Study of Half wave and full wave rectifier circuits
4. Study of npn transistor biasing circuits
5. Study of RC coupled amplifier
6. Study of OPAMP circuits I : Inverting and non inverting
amplifiers and summer and difference amplifier
7. Study of OPAMP circuits-II: Integrator, differentiator
8. Verification of truth table of basic gates
9. Study of combinational circuits: Half adder/Full adder etc.
10. Verification of truth table of JK, D and T Flip flops.
Suggested Readings:
1. R.L. Boylestad and L.Nashelsky, Electronic Devices and
Circuit Theory; PHI.
2. R.J. Tocci, Digital Systems; PHI
3. A.P. Malvino, Electronic Principles; Tata Mc Graw-Hill,
New Delhi.
4. J. Millman and A. Grabel, "Micro electronics"; Mc Graw-
Hill.
5. R.A. Gayakward, Op.Amps and Linear Integrated Circuits;
PHI, New Delhi.
UNIT1
Introduction to Manufacturing Processes and their Classification,
Industrial Safety & Accident Prevention, Plant and Shop Layout
B.Tech. (FTM) Curriculum
UNIT 2
Foundry: Basic Steps in Sand Casting Process, Pattern and
Allowances, Properties & Preparation of sand, mould, Gating
System, Metal Pouring, Fettling and inspection, Sand Casting
defects & remedies. Carpentry and pattern making, mould material
and their application.
UNIT 3
Forming Processes: Hot & Cold Working Processes, Rolling,
Extrusion, Forging, Drawing, etc. Sheet Metal Operations:
Shearing, Punching, Blanking, Piercing, etc. Heat treatment
processes: hardening, tempering, annealing, normalizing etc.
UNIT 4
Welding: Introduction to Welding & its Classification, Gas,
Resistance & Arc Welding, TIG & MIG Welding, Welding
defects and remedies, Soldering &Brazing.
UNIT 5
Introduction to Machine Tools: Specifications and Operations
of commonly used Machine Tools like Lathe, Shaper, Planer and
Milling &Drilling, Introduction to Metal Cutting, Use of Coolants
in machining, Overview of Computer Aided Manufacturing
(CAM).
Practical
1. CARPENTRY SHOP
A. To study various type of carpentry tools and their
operations.
B. Prepare T- Lap joint, Mortise joint & Tennon joints.
2. FITTING SHOP.
A. To study of fitting tools and their operations.
B. Exercise involving fitting work like v- joint.
C. Making perfect male - female joint
D. Simple exercises involving drilling / tapping etc.
3. WELDING SHOP
A. Study of various welding tools and equipments along
with their operations.
B. Exercise involving a butt joint with the help of Arc
Welding.
B.Tech. (FTM) Curriculum
6. MACHINE SHOP
A. Study different type of measuring instruments used
in metrology and determine least counts of vernier
calliper, micrometer and vernier height gauge.
B. Study of various type of machines Tools and their
operations.
C. To prepare a job on a lathe involving facing, outside
turning, taper turning, step turning, radius making and
parting off.
7. FOUNDRY SHOP
A. To prepare mould and core assembly and to pour
metal in the mould and fettle the casting
Suggested Readings:
1. W A J Chapman (2005), Workshop Technology (Vol-I, II
& III)
2. Chowdhary Hazra (2011), Workshop Technology.
3. B.S Raghuwamsi (2010), A Course in Workshop
Technology (Vol I & II).
4. John Wiley (2009), M. L. Begeman and B. H. Amstead,
Manufacturing Process.
Unit 2
Moisture in food and biological materials. Water activity, food
stability sorption and desorption isotherm of food materials,
B.Tech. (FTM) Curriculum
Unit 3
Mechanical properties (strain and stress), viscosity, elasticity,
visco-elasticity, Newtonian and non Newtonian fluid, time
dependent fluids, creep and relaxation phenomena, texture profile.
Unit 4
Thermal properties (specific heat capacity, thermal conductivity,
thermal diffusivity), Convective heat transfer coefficient, Cooling
and phase change. Electrical and magnetic properties.
Unit 5
Friction of solids and flow of granular solids, angle of repose,
coefficient of friction, Aero- and hydrodynamic characteristics,
application of frictional properties in grain handling, processing
and conveying,
Practical
1. Calculate and measure size, surface area, volume, and density of
objects with irregular shape, know the principle and operation of
the instruments/devices for measuring surface area and volume
Unit I
Overview: Accounting concepts, conventions and principles;
Accounting Equation, International Accounting principles and
standards; Matching of Indian Accounting Standards with
International Accounting Standards.
Unit II
Mechanics of Accounting: Double entry system of accounting,
journalizing of transactions; preparation of final accounts, Profit &
Loss Account, Profit & Loss Appropriation account and Balance
Sheet, Policies related with depreciation, inventory and intangible
assets like copyright, trademark, patents and goodwill.
Unit III
B.Tech. (FTM) Curriculum
Unit IV
Funds Flow Statement: Meaning, Concept of Gross and Net
Working Capital, Preparation of Schedule of Changes in Working
Capital, Preparation of Funds Flow Statement and its analysis ;
Cash Flow Statement: Various cash and non-cash transactions,
flow of cash, preparation of Cash Flow Statement and its analysis.
Suggested Readings:
Unit-I
The concept of Business Environment, significance and nature.
Environment Scanning: meaning, nature and scope, the process
of environmental scanning, Interaction between internal and
external environments, basic philosophies of Capitalism and
Socialism with their variants. Concepts of Mixed Economy.
UNIT-II
Overview of Political, Socio-cultural, Legal, Technological
and Global environment. An introduction to MRTP, FEMA,
SEBI Act, Consumer Protection Act; The changing
dimensions of these laws and their impact on business.
UNIT-III
Philosophy and strategy of planning in India; Industrial Policy
in recent years; Policy with regard to small scale industries; the
monetary policy and fiscal policy, Stock Exchange-BSE-
NSE. Depository system in India (Options, Futures and
Derivatives)
B.Tech. (FTM) Curriculum
UNIT-IV
E-Banking in India-objectives, trends and practical uses-Recent
technological developments in Indian Banking
(ATM, Debit and Credit Cards, EMI, EFT)
UNIT I
Concept, Nature, Characteristics, Conceptual Foundations
and Importance, Models of Organizational
Behaviour, Management Challenge, A Paradigm Shift,
Relationship with Other Fields, Organisational
Behaviour: Cognitive Framework, Behaviouristic Framework and
Social Cognitive Framework.
UNIT II
Perception and Attribution: Concept, Nature, Process,
Importance. Management and Behavioural Applications of
Perception.
Attitude: Concept, Process and Importance, Attitude
Measurement. Attitudes and Workforce Diversity. Personality:
Concept, Nature, Types and Theories of Personality Shaping,
Personality Attitude and Job Satisfaction.
Learning: Concept and Theories of Learning.
B.Tech. (FTM) Curriculum
UNIT III
Motivation: Concepts and Their Application, Principles,
Theories, Employee Recognition, Involvement, Motivating a
Diverse Workforce.
Leadership: Concept, Function, Style and Theories of Leadership-
Trait, Behavioural and Situational Theories. Analysis of
Interpersonal Relationship, Group Dynamics: Definition, Stages
of Group Development, Group Cohesiveness, Formal and
Informal Groups, Group Processes and Decision Making,
Dysfunctional Groups.
UNIT IV
Organisational Power and Politics: Concept, Sources of Power,
Distinction Between Power, Authority and Influence,
Approaches to Power, Political Implications of Power:
Dysfunctional Uses of Power. Knowledge Management &
Emotional Intelligence in Contemporary Business Organisation
Suggested Readings:
1. Newstrom John W. - Organizational Behaviour: Human
Behavour at Work (Tata Mc Graw Hill, 12th Edition)
2. Luthans Fred - Organizational Behaviour (Tata Mc Graw Hill)
3. Mc Shane L. Steven, Glinow Mary Ann Von & Sharma Radha
R. - Organizational Behaviour (Tata Mc Graw
Hill, 3rd Edition)
4. Robbins Stephen P. - Organizational Behaviour (Pearson
Education, 12th Edition)
B.Tech. (FTM) Curriculum
THIRD SEMESTER
Unit 1
Introduction :Scope and history of microbiology (notable
contributions of Leeuwenhoek, Pasteur, Koch, etc.), classification and
identification of micro organism, ocular and stage micrometers, size
determination of microorganisms. Principles of microscopy; uses of
microscopes, simple and compound microscope, phase contrast, dark
field, ultra violet, fluorescent, electron microscope (SEM and TEM).
Principles and types of stains and staining techniques.
Unit 2:
Microbial Ultra Structure and Functions:General structure of
prokaryotic and eukaryotic cell, cell wall, plasma membrane,
protoplasm, endoplasmic reticulum, lysosome, golgi apparatus,
centriole, cilia, flagellum, storage bodies and ribosomes, chloroplasts,
mitochondria and nucleus.
Unit 3
Microbial Morphology, Metabolism and Growth: General
morphological , cultural characteristics and reproduction of bacteria
(bacterial metabolism nutrition and respiration, bacterial
reproduction, growth curve) fungi, algae, protozoa and viruses
(bacterial viruses, animal viruses)
Unit 4
Cultivation and preservation of micro-organisms : Importance,
methods of isolation and cultivation, pure culture technique,
enumeration methods for micro-organisms, preservation of
microorganism
Unit 5
Control of microorganisms: Physical and Chemical agents,
antibiotics and other chemotherapeutic agents
Unit 6
Bacterial genetics :Structure of DNA, difference between DNA and
RNA, bacterial recombination (transformation, transduction,
conjugation), bacterial mutations (spontaneous and induced), plasmids
properties, types, applications
Unit 7
Principles of immunology: Innate and acquired immunity, difference
between active and passive immunity , antigen and antibody reactions
neutralization, precipitation and agglutination
B.Tech. (FTM) Curriculum
Unit 8
Applied and environmental microbiology: Definitions and scope of
industrial and environmental microbiology, microbiology of water and
waste water, air, soil and industrial microbiology. Industrial uses of
bacteria, yeasts and molds.
Practical
Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
Practicals:
Suggested Reading:
Unit 2
Properties of fluids, Flow rate and pressure drop relationships for
Newtonian fluids flowing through pipe, Characteristics of
nonNewtonian fluids - generalized viscosity coefficient and Reynolds
number, Flow of compressible fluid, Flow measurement, Pumps and
compressors; Friction losses in pipe line
Unit 3
Material handling - Theory, classification of various material handling
equipments-conveyors, elevators, trucks, cranes and hoists. pneumatic
conveying, Conveyance of food grain and powder in screw and
vibratory conveyors. Design of conveyor belts. Methods of dust
collection, Cyclones, Electrostatic precipitators.
Unit 4
Cleaning - Types, aims of cleaning, methods of cleaning- dry, wet and
combination methods. Dry cleaning methods: screening, aspiration,
B.Tech. (FTM) Curriculum
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food
Engineering Operations. Elsevier.
2. Fellows P. (1988).Food Processing Technology: Principle and
Practice. VCH Publ.
3. Geankoplis J Christie. (1999). Transport Process and Unit
Operations. Allyn & Bacon.
4. McCabe WL & Smith JC. (1999). Unit Operations of Chemical
Engineering. McGraw Hill.
5. Sahay KM & Singh KK. (1994). Unit Operation of Agricultural
Processing. Vikas Publ. House.
6. Singh RP and Heldman DR. (1993).Introduction to Food
Engineering. Academic Press.
ENG 212 Refrigeration and Cold Chain 2 0 2 3
Theory
Unit 1
Unit 2
Desirable properties of refrigerants- physical, chemical, safety,
thermodynamic and economical. Azeotropes. Components of vapour
compression refrigeration system, evaporator, compressor, condenser
and expansion valve. Ice manufacture, principles of ice production,
different systems. Treatment of water for making ice, Brines, Freezing
tanks, ice cans, air agitation, quality of ice.
Unit 3
Applications of refrigeration in different food products fruit and
vegetable products, meat products, fish, poultry products, dairy
products etc.
Unit 4
Food Freezing: Freezing systems: indirect contact systems, plate
freezers, air blast freezers, and freezers for liquid foods. Direct contact
systems, air blast immersion, frozen food properties, density, thermal
conductivity enthalpy, apparent specific heat and thermal diffusivity,
freezing time, factors influencing freezing time, freezing rate, thawing
time. Frozen food storage: Quality changes in foods during frozen
storage.
Practical
1. Standard refrigeration symbols.
2. To study vapour compression refrigeration system.
3. Solving problems on cooling load calculations / Refrigeration
load.
4. To study the properties and performance characteristics of
some commonly used refrigerants.
B.Tech. (FTM) Curriculum
Unit I
Unit II
Unit III
Unit IV
Suggested Readings:
UNIT-I
UNIT-II
UNIT-III
UNIT-IV
UNIT-V
Suggested Reading
1. Damodaran Suma, Managerial Economics; OUP, New Delhi.
2. C. H. Peterson, Managerial Economics; Pearson Education Inc.
Indian Reprint
3. L J Truett and D B Truett, Managerial Economics: Analysis,
Problems, Cases; John Wiley and Sons.
4. Pindyk, Rubinfield, Mehta, Microeconomics; Pearson
Education Inc. Indian Reprint
5. H.L. Ahuja; Advanced Economic Theory-Micro economic
Analysis
Theory
Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
Practical
Suggested Readings:
Theory
Unit 1
Unit 2
Water and energy balance; Water intake and losses, Basal metabolism-
BMR, Body surface area and factors affecting BMR.
Unit 3
Unit 4
Unit 5
Suggested readings:
O R Fennema, Food Chemistry; McGraw Hill.
H D Belitz and W Grosch, Food Chemistry; Springer
B.Tech. (FTM) Curriculum
Verlag.
L H Meyer, Food Chemistry; AVI, New York.
AOAC, Official Methods of Analysis of AOAC
International; Washington DC
R S Kirk and R Sawyor, Composition and Analysis of
Foods; Longman Scientific and Technical, UK.
M S Eastwood, Principles of Human Nutrition
Manual of FSSAI
Unit1
Unit 2
Unit 3
Unit 4
Unit 5
Suggested Readings:
1. Norman N. Potter, Joseph H. Hotchkiss , Food Science 5th ed.
Springer, 1998 - Technology & Engineering - 608 pages
2. Giridhari Lal, G.S. Siddappa and G. L. Tandon, Preservation of
Fruits and Vegetables; CFTRI, ICAR , New Delhi -12
3. Mircea Enachescu Dauthy, Fruit and vegetable processing, FAO
Agricultural Services Bulletin 119; International Book Distributing
Co.
4. B J B Wood, Microbiology of Fermented Foods, Vol. I; Elsevier
Applied Science Publishers.
5. Diane M Barrett, Laszlo Somogyi, Hoshahalli Ramaswamy,
Processing Fruits, Science and Technology; CRC Press.
6. Marcus Karel, Owen R Fernnema, Physical principles Food
Science, Part I and II; Marcel Dekker inc.
7. IGNOU-2006, Food Processing and Engineering II, Practical
Manual; www.ignou.ac.in.
B.Tech. (FTM) Curriculum
FOURTH SEMESTER
Theory
Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
Suggested Readings:
Village camp
Unit 5
Practical
Heating and cooling of food product
Freezing of food product
Drying of fruits and vegetables
Concentration of liquid foods
Problems of multi effect evaporators
Visit to related food industry
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990.
Food Engineering Operations. Elsevier.
2. Geankoplis J Christie. 1999. Transport Process and Unit
Operations. Allyn & Bacon.
3. McCabe WL & Smith JC. 1999. Unit Operations of
Chemical Engineering. McGraw Hill.
4. Sahay KM & Singh KK. 1994. Unit Operation of
Agricultural Processing. Vikas Publ. House.
5. Fellows P. 1988.Food Processing Technology: Principle
and Practice. VCH Publ.
6. Singh RP and Heldman DR. 1993.Introduction to Food
Engineering. Academic Press.
B.Tech. (FTM) Curriculum
UNIT I
UNIT II
UNIT III
UNIT IV:
UNIT V
UNIT-I
UNIT-II
UNIT-III
UNIT IV
UNIT V
Suggested Readings :
Theory:
UNIT -I
Fruits and vegetables as living products: Current status of
production and processing of fruits and vegetables, composition
and nutritive value of fruits and vegetables; spoilage of fruits and
vegetables. Maturity standards for storage and desirable
characteristics of fruits and vegetables of processing, fruit ripening,
Post harvest treatments to enhance shelf-life, Washing, grading,
Pre-cooling, Concept of evaporating cooling, conditions for
transportation and storage,
UNIT-II
Cold chain and low temperature preservation: Types of cold
preservation; Types of freezers and freeze concentrators, cooling
above freezing point, cooling below freezing point. Pack house,
Refrigerated transportation.
UNIT -III
Thermal processing: blanching, Canning and bottling, effect of
canning and bottling on nutritive value, spoilage of canned foods,
detection and control. UHT processing: Aseptic processing and
packaging. Dehydration techniques of Fruits and Vegetables: Tray
drying, osmotic dehydration, foam mat drying, spray drying,
fluidized bed drying, freeze drying, microwave drying, vacuum
drying, heat pump drying.
UNIT-IV
Products processing: Juice extraction and preparation of syrups,
squashes, cordials, nectars, Jam, jelly, marmalade and candies;
ketchup, pickles, chutneys and sauces; fruit juice concentrates and
powders; fortified soft drinks, tomato product, vinegar; cut fruits
and vegetable, fruit toffee; fruit flavors and essences; Minimally
processed fruits and vegetables, Emerging technologies for fruits
and vegetables processing.
UNIT-V
B.Tech. (FTM) Curriculum
Practical:
1. Estimation of sugar-acid ratio of fruits
2. Evaluation of washer and grader
3. Testing of adequacy of blanching
4. Pectin determination in fruits and vegetable products.
5. Preparation fruit juices and concentrates
6. Canning of fruits and vegetables
7. Preparation of jams and jellies, marmalade, preserves and
candies
8. Preparation of pickles, chutneys
9. Preparation of tomato products
10. Drying of fruit and vegetables
11. Processing of mushrooms.
12. Visit to fruits and vegetable processing industries
Suggested Readings :
Cruesss W.V. 2000. Commercial Fruit and Vegetable
Products. Agrobios.
MirceaEnachescaDanthy. 1997. Fruit and Vegetable
Processing. International Book Publ.
Srivastava R.P and Sanjeev Kumar. 1994. Fruit and
Vegetable Preservation. Principles and
Practices.International Book Distr.
Sumanbhatti and Uma Varma. 1995. Fruit and Vegetable
Processing. CBS.
Thompson A.K. 1996. Post Harvest Technology of Fruits
and Vegetables. Blackwell.
Verma L.R and Joshi V.K. 2000. Post Harvest Technology
of Fruits and Vegetables. Vols. I-II. Indus Publ.
Theory
UNIT -1
Milk: Definition, composition, White revolution, Present milk
industry scenario and its future, Physical and chemical properties,
nutritive value of milk and milk products and its national and
international standards. Practices related to procurement and
transportation of milk.
UNIT -II
Testing of milk and milk products: Detection of non-milk fats,
water, non-milk proteins. Microbiology of milk: Milk as a substrate
for bacteria, spoilage micro-organism, pathogenic micro-organism,
sources of contamination, hygienic measures.
B.Tech. (FTM) Curriculum
UNIT -III
Good hygienic practice in milk processing: Principal hazards,
cleaning and disinfection in a dairy industry, definitions, cleaning
and disinfection agents and processes. Reception, pasteurization,
standardization, toning, homogenization, cream separation, market
and special milk.
UNIT-IV
Technology of traditional Indian dairy products. Technology of fat
rich dairy products like Cream, butter, ghee and margarine.
Technology of fermented milk and milk products and probiotic
milk based products.
UNIT -V
Sterilized flavored milk, UHT milk, Aseptic packaging and
storage.
Practical :
1. To conduct the platform tests of milk sampling of dairy
products.
2. Determination of physio-chemical properties of milk.
3. Testing efficiency of pasteurization.
4. Detection of common adulterants in milk and milk products.
5. Separation and standardization of milk.
6. Preparation of flavored milk.
7. Preparation of traditional Indian dairy products
8. Preparation of white and salted butter and ghee.
9. Visit to a dairy plant.
Suggested Readings:
Smit, G., Dairy processing - improving quality; Woodhead
Publishing.
Walstra P., Geuits T.J., Noomen A., Jellema A. and Van
Boekel M.A.J.S.,Dairy technology- Principles of milk
properties and processes; Marcel Dekker Inc.
Spreer E., Milk and dairy product technology; Marcel
Dekker Inc.
Gupta R.P., Dairy India year Book 2007.
Robinson R.K., Modern dairy Technology, Vol I Advances
in Milk processing.
FST 223 Cereals, Pulses and Oilseeds Technology 3 0 3 5
Theory
UNIT-I
Status, production and major growing areas of cereals in India and
world, Structure and chemical composition of cereals, pulses and
oilseeds, Nutrition and anti-nutritional factors.
UNIT-II
Wheat Processing: Wheat classification, wheat grain structure,
wheat roller flour milling, quality and milling functionality of
wheat flour components and bakery ingredients. Paddy Processing
and treatment for quality improvement, Modern rice milling
B.Tech. (FTM) Curriculum
operations, Confectionery.
UNIT-III
By product utilization e.g. bran: Novel product development
Instant Rice, puffed products etc.
Coarse Cereals Products: Maize, sorghum, pearl millet and small
millets processing and value addition.
UNIT-IV
Pulses: Pretreatment of pulses for milling, milling of major pulses.
Methods to improve recovery. Oil seeds Processing: Groundnut,
Mustard, Soybean, Sunflower, Safflower, Sesame and other oil
bearing materials, Expeller and solvent extraction processing.
UNIT-V
Special Topics: Processing and utilization of Soya bean for value
added products, Innovative products from cereals, pulses and
oilseeds. Extrusion technology for cereals.
Practical:
1. Physical properties of cereals.
2. Conditioning of wheat.
3. Parboiling of Paddy.
4. Cooking quality of rice,
5. Milling of rice,
6. Determination of Gelatinization Temp.
7. Visit to cereal processing unit.
8. Physical properties of Legumes and Oil seeds.
9. Principles of dehulling; Dal Milling Process.
10. Visit to Dal Mill
11. Antinutritional factors and Methods of Elimination.
12. Visit to oil extraction plant.
Suggested Readings :
Chakraverty A & De DS. 1981. Post-harvest Technology of
Cereals, Pulses and Oilseeds. Oxford & IBH.
Unit Operations of Agricultural Processing. Authors, K M
Sahay, K.K. Singh. Edition, 2, Publisher, Vikas Publishing
House Pvt
Y. Pomeranz, Wheat Chemistry and Technology
Chakraborty AC, Post Harvest Technology of Cereals
DAV Dendy and BJ Dobrazczyk, Cereals and Cereal
Processing: Chemistry and Technology
S A Matz, Chemistry and Technology of Cereal Food and
Feed
B.Tech. (FTM) Curriculum
FIFTH SEMESTER
UNIT I
Introduction to Food Analysis: Rules & Regulations of Food Analysis,
Safety in Laboratory. Sampling and sampling techniques, sample
preparation for analysis. Basic principles of spectroscopy: UV-VIS
molecular absorption spectrometry, atomic absorption & emission
spectrometry, fluorescence spectrometry, Atomic mass spectrometry,
IR spectrometry.
UNIT II
Separation Science: Basic principles of chromatography, HPLC, GC,
TLC, Super critical fluid extraction chromatography
UNIT-III
Analysis of liquids: Total liquids concentration, Solvent extraction;
Non-solvent liquid extraction methods; instrumental methods.
Determination of liquid composition.
UNIT-IV
Electrophoresis methods, Chemical methods; enzymatic methods;
physical methods; immunoassays; analysis of polysaccharides fiber.
Analysis of proteins Determination of overall protein concentration;
protein separation and characterization; methods based on different
adsorption characteristics separation due to size differences; separation
by electrophoresis.
UNIT-V
Radiochemical Methods: Use of radio isotopes, viscosity and
consistency measurements of food, measurement of rheological
properties.
Practical
1. Introduction to Food Analysis Techniques and calibration of
glasswares
2. Sampling techniques and methods of sample preparation.
3. Experiment using principles of colorimetry and
spectrophotometry.
4. Determination of pH.
5. Determination of Titratable acidity.
6. Determination of moisture and Total solids.
7. Analysis of foods for pesticides and drug residues.
8. Test for Adulterants
Suggested Readings:
S.S. Neilson, Food analysis, Springer.
B.Tech. (FTM) Curriculum
AES 311 0 0 2 2
Village Adoption
Village camp
ENG 311 Food Engineering III 3 0 2 4
Theory
Unit 1
Mass transfer: Diffusion and Mass Transfer in Food Materials:
Molecular diffusion in solids and fluids: Ficks 1st law for molecular
diffusion, diffusion through varying cross sectional area, molecular
diffusion in liquids, molecular diffusion in biological solutions and
gels, molecular diffusion in solids, diffusion coefficients in gas, liquid
and solid, numerical solution of steady state diffusion,
Unit 2
Gas Absorption: Equilibrium relationship, mass transfer theories,
concept of driving force, individual and overall mass transfer
coefficients.
Unit 3
Air properties, dry and wet bulb temperature, Wet and dry bulb
hygrometry, Humidity charts, Methods of humidification and
dehumidification, Air conditioning
Unit 4
Liquid- Liquid Extraction: Equilibrium for immiscible and partially
miscible systems, Use of triangular diagram. Calculation of number of
stages for cocurrent and counter current contacting.
Practical
1. Experiment on extraction of oil from food sample.
2. Experiment on distillation process for production of distilled
water.
3. Experiment of absorption of water by dried food product /
grain.
4. Experiment on crystallization process in food processes.
5. Experiment on humidification process in food processing
6. Experiment on dehumidification process in food processing
7. Visit to related food industry
Suggested Readings:
1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food
Engineering Operations. Elsevier.
2. Fellows P. 1988.Food Processing Technology: Principle and
Practice. VCH Publ.
3. Geankoplis J Christie. 1999. Transport Process and Unit
Operations. Allyn & Bacon.
4. McCabe WL & Smith JC. 1999. Unit Operations of Chemical
Engineering. McGraw Hill.
5. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural
Processing. Vikas Publ. House.
6. Singh RP and Heldman DR. 1993.Introduction to Food
Engineering. Academic Press.
Unit 2
solar passive heating devices, photovoltaic cells and arrays; Brief
introduction to wind energy, hydroelectric energy, ocean energy,
briquetting and baling of biomass, biomass combustion, biodiesel
preparation and energy conservation in agriculture.
Unit 3
Energy forms and units, energy perspective, norms and scenario;
energy auditing, data collection and analysis for energy conservation in
food processing industries.
B.Tech. (FTM) Curriculum
Unit 4
Sources of energy, its audit and management in various operational
units of the agro-processing units; passive heating, passive cooling, sun
drying and use of solar energy, biomass energy and other non-
conventional energy sources in agro-processing industries.
Unit 5
Reuse and calculation of used steam, hot water, chimney gases and
cascading of energy sources. Energy accounting methods,
measurement of energy, design of computer-based energy management
systems, economics of energy use.
Suggested Readings:
1. Kennedy WJ Jr. & Wayne C Turner.1984. Energy
Management. Prentice Hall.
2. Pimental D. 1980. Handbook of Energy Utilization in
Agriculture. CRC
3. Rai GD. 1998. Non-conventional Sources of Energy. Khanna
Publ.
4. Twindal JW & Anthony D Wier 1986. Renwable Energy
Sources. E & F.N. Spon Ltd.
5. Verma SR, Mittal JP & Surendra Singh 1994. Energy
Management and Conservation in Agricultural Production and
Food Processing. USG Publ. & Distr., Ludhiana.
6. Boyle Godfrey. 1996. Renewable Energy: Power for
Sustainable Future. Oxford Univ. Press.
8. Culp AW. 1991. Principles of Energy Conservation. Tata
McGraw Hill.
9. Duffle JA & Beckman WA. 1991. Solar Engineering of
Thermal Processes. John Wiley.
10. Garg HP & Prakash J.1997. Solar Energy - Fundamental and
Application. Tata McGraw Hill.
11. Grewal NS, Ahluwalia S, Singh S & Singh G. 1997. Hand
Book of Biogas Technology. Solar Energy Fundamentals and
Applications. TMH, New Delhi.
12. Mittal KM. 1985. Biomass Systems: Principles & Applications.
New Age International.
UNIT 1
Contract Act, 1872
Definition of a Contract and its essentials, Formation of a valid
Contract - Offer and Acceptance, Consideration, Capacity to Contract,
Free consent, Legality of object, Discharge of a Contract by
performance, Impossibility and Frustration, Breach, Damages for
breach of a contract, Quasi contracts, Contract of Indemnity and
Guarantee, Bailment and Pledge, Agency.
B.Tech. (FTM) Curriculum
UNIT II
Partnership Act, 1932
Definition of Partnership and its essentials, Rights and Duties of
Partners : Types of Partners, Minor as a partner, Doctrine of Implied
Authority, Registration of Firms, Dissolution of firms.
Sale of Good Act, 1930
Definition of a Contract of Sale, Conditions and Warranties, Passing
of Property, Right of Unpaid Seller against the Goods, Remedies for
Breach.
UNIT III
Negotiable Instrument Act, 1881
Definition and characteristics, Kinds of negotiable instruments,
Promissory Note, Bill of Exchange and Cheques, Holder and Holder
in due course, Negotiation, Presentment, Discharge from Liability,
Noting and Protest, Presumption, Crossing of Cheques, Bouncing of
Cheques.
Companies Act, 1956
Nature and Definition of a Company, Registration and Incorporation,
Memorandum of Association, Articles of Association, Prospectus,
Kinds of Companies, Directors: Their powers and duties, Meetings,
Winding up.
UNIT IV
Consumer Protection Act, 1956
Aims and Objects of the Act, Redressal Machinery under the act,
Procedure for complaints under the act, Remedies, Appeals,
Enforcement of orders and Penalties.
The Information Technology Act, 2000
Definition, Digital Signature, Electronic Governance, Attribution,
Acknowledgment and Dispatch of Electronic Records, Sense
Electronic Records and Sense Digital Signatures, Regulation of
Certifying Authorities, Digital Signature Certificates, Duties of
Subscribers, Penalties and Offences.
Suggested Readings:
UNIT-I
UNIT-II
UNIT-III
UNIT-IV
UNIT-V
Suggested Readings:
UNIT I
UNIT II
UNIT III
Cost of Capital: Cost of debt, preference and equity capital, cost of retained
earnings, weighted average, cost of capital, marginal cost of capital.
UNIT IV
UNIT V
Suggested Readings:
evaluation.
10. Preparation of Fudge, Caramel, Fondant Jellies and its sensory
evaluation.
10. Visit to bakery plants.
Suggested Reading:
1. Y. Pomeranz, Modern Cereal Science and Technology, MVCH
Publications, NY
2. Samuel A. Matz , Bakery Technology and Engineering
,Chapman and Hall
3. A Bent, E B Bennion, G S T Bamford , The technology of cake
making, Blackie-Academic and Professional, UK.
4. Duncan J R Manley, Technology of Biscuits, Crackers, and
Cookies, Ellis Horwood Ltd.
5. William Sultan Bakery Engineering and Technology, Practical
baking, Matz. SA.
6. EB Jackson, Sugar Confectionery Manufacture, Aspen
publishers Inc., Great Britain.
Practical:
1. Physico-chemical and microbiological quality of different types
of meat.
2. Canning of meat products and determination of thermal process
time.
3. Preservation of meat by curing, freezing, smoking, drying and
determination of shelf-life
4. Preparation of Various value added meat products
5. Estimation of nitrites/nitrates in processed meat products.
6. Estimation of Water Holding Capacity and emulsification
capacity of various types of meat.
7. Physico-chemical and micro-biological quality of raw egg and
their products.
8. Preservation of shell eggs by various methods
9. Studies on hygiene and sanitation in meat, poultry and egg
processing plants.
10. Visit to meat/poultry/egg processing plant for hands on training.
Suggested Readings:
Vaclavik V.A. and Christian EW, Essentials of food science;
Springer International.
Laurie R.A., Lawries meat Science; Woodhead Publishing
Ltd.
Stadelman W.J. and Cotterill O.J., Egg science and technology;
CBS Publishers.
Pearson A.M. and Gillett T.A., Processed Meats; CBS
Publishers.
Stadelman W.J., Olson V.M., Shemwell G.A. and Pasch S.,
Egg and poultry meat
Processing; Elliswood Ltd.
Aitken A., Mackie M., Merritt S.H. and Windsor M.L., Fish
Handling and Processing; Ministry of Agriculture, Fisheries
and Food, Edinburgh.
B.Tech. (FTM) Curriculum
SIXTH SEMESTER
Unit 3
Food spoilage
Chemical changes caused by microorganisms in foods
(breakdown of proteins, carbohydrates, fats and other
constituents during spoilage), specific microorganisms causing
spoilage of milk and milk products, meat, fish, egg, cereals,
fruits, vegetables and their processed products, quality defects in
canned foods, sugar and confectionary products
Unit 4
Food fermentations
General description of fermenters, parts and their functions,
different types of fermentations (static, submerged, agitated,
batch, continuous). Microbial culture selection by screening
methods and strain improvement. Starter cultures - definition,
types, Fermentation - definition, types (acid, alcohol). Fermented
foods - types, methods of manufacture for vinegar, ethyl alcohol,
cheese, yoghurt, bakers yeast and traditional Indian foods.
Unit 5
Microbial Foodborne Diseases
Introduction, types of microbial foodborne diseases (foodborne
intoxications and foodborne infections), symptoms and
prevention of some commonly occurring food borne diseases.
Unit 6
Food Preservation
Principles of preservation, methods of food preservation high
temperature, low temperature, drying, radiation, chemical
preservatives, bio-preservatives, hurdle technology, active
packaging, novel processing technologies.
B.Tech. (FTM) Curriculum
Practicals
Suggested Readings:
Food Microbiology, TMH, New Delhi by W C Frazier &
D C Westhoff
Modern Food Microbiology, CBS Publication, New Delhi
by J M Jay
Essentials of Food Microbiology, Arnold, London byJohn
Garbutt
Microbiology,5th Ed., TMH, New Delhi by M J Pelczar, E
C S Chan and Noel R Krieg
Microbiology of Safe Food, Blackwell Science, Oxford by
S J Forsythe
Fundamentals of Food Microbiology AVI Publishing Co.
Inc., Connecticut, USA by M L Fields
Microbiology of foods by J C Ayres, J O Mundt, W E
Sandine, W H Freeman
Unit 1
Review of Laplace Transforms; Zero, first and second order
responses of instruments, General Principles of Industrial
Instrumentation: Pneumatic, Electric and Electronic devices,
Process control principles, Measurement and control of
temperature, flow of fluids, liquid levels, pressure, humidity, Gas
concentration, Refractometer, Specific gravity.
Unit 2
Unit 3
Unit 5
Suggested Readings:
1. BeckwithTG. 1996. Mechanical Measurements. Addison-
Wesley.
2. Doeblin EO. 1966. Measurement System - Application
and Design. McGraw Hill.
3. Ernest O Doebelin.1995. Measurement Systems -
Application and Design. McGraw Hill.
4. Holman P 1996. Experimental Methods for Engineers.
McGraw Hill.
5. Nachtigal CL. 1990. Instrumentation and Control.
Fundamentals and Application. John Wiley & Sons.
McGraw Hill.
8. Coughanowr and Koppel, Process Control and Dynamics
Practical
1. Paper: Thickness, Grammage, weight, and water absorption
capacity, Determination of wax weight, Determination of
continuity of wax coating weight, grease resistance.
2. Plastics: Identification of different types of plastic packaging
materials, thickness, density, Tensile strength and elongation,
dart impact, WVTR,GTR, Migration tests on plastics,
3. Metals: Determination of tin coating weight, headspace
analysis of trace elements (Pb, Cr, Fe),lacquer coating, Can
seaming.
B.Tech. (FTM) Curriculum
Unit I
Unit II
Unit III
Unit IV
Suggested Readings:
Unit - 1
Evolution of Corporate Governance in India- Systems of
Corporate Governance in India, Issues of Corporate Governance -
Objectives and Purposes- Cornerstones and Principles- Theories-
Conflicts- Corporate Governance and Value Creation- Business
Ethics and Corporate Governance -Structures and Processes of
Corporate Governance - BOD-Board Committees-Shareholders-
Institutional Investors- Auditors-Banks
Unit - 2
Critical Analysis of Regulations and Enactments-Governance
Issues-Developments of Corporate Governance Reforms in India-
Recommendations of Various National Committees-Role of
SEBIGaps
in the present Enactments of Companies Act related to Corporate
Governance - Gaps in Revised Clause 49 of Listing Agreement -
Anomalies of Provisions of Companies Act with SEBI
Regulations relating to Corporate Governance.
Unit 3
Corporate Governance Practice in India- Selection of sample-
B.Tech. (FTM) Curriculum
Unit 4
Corporate Governance movement in India-Unit Trust of India-
Mutual Funds and Corporate Governance-Political Economy of
Indian Corporate Governance-Articulation of Interest-Business
Restructuring-Recommendations on CG-Structural Changes-
Standard Code of CG-Disclosure norms-Social Responsibility of
Business-Business Ethics-Environmental Issues-Policy for
Customization and Code Servicing
Suggested Readings:
Unit-I
Unit-II
Values impact in Business: Indian Value System and Values,
Teaching from scriptures and tradition (Geeta, Ramayana,
Mahabharata, Upanishads, Vedas, Bible and Quran)
Unit-III
Unit-IV
UNIT-I
UNIT-II
Pulsed electric fields processing: PEF treatment systems, main
processing parameters. Mechanisms of action: mechanisms of
microbial inactivation.
UNIT-III
Osmotic dehydration: mechanism of osmotic dehydration,
application of osmotic dehydration.
Membrane separation: Principle, different types of Membrane
processing, Application in Food industry
UNIT-IV
UNIT-V
Suggested Readings:
1. P J Fellows (2009). Food Processing Technology:
Principles and Practice. Third edition. Wood Head
Publishing in Food Science, Technology and Nutrition.
UNIT-I
Additives in food processing and preservation - classification and
their functions. Safety and quality evaluation of additives and
contaminants, acute and chronic studies, NOAEL, ADI, LD50.
Indirect food additives. GRAS and Naturally occurring
compounds.
UNIT-II
Classification of Additives. Various additives such as
preservatives, antioxidants, antimicrobials, colors, flavor,
emulsifiers, sequesterants, humectants, hydrocolloids, sweeteners,
acidulants, anticaking agents, buffering salts etc. with respect to
chemistry, food uses and functions in food formulations acids,
bases and buffers. International numbering system for Food
Additives.
UNIT-III
Flavor Technology: Types of flavors, flavors generated during
B.Tech. (FTM) Curriculum
UNIT-V
Food Colours: Food colours - Types and properties, regulatory
aspects, safety issues natural food colours - heme pigments,
chlorophylls, carotenoids, anthocyanins and flavonoids, tannins,
caramel and others artificial food colours. Nature Identical.
Suggested Readings :
Branen, A. F. et al, Food Additives; Marcel Dekker.
George, A. B., Encyclopedia of food and color additives,
Vol III; CRC Press.
Nakai, S. and Modler, H. W, Food proteins. Processing
Applications; Wiley
Inteaz Ali, Food Quality Assurance-Principles and
Practices; CHIPS, Texas.
Elective II 3 0 0 3
SEVENTH SEMESTER
EIGHTH SEMESTER
Elective II 2 0 0 2
Elective III 3 0 0 3
Elective IV 2 0 0 2
UNIT-V
Effective Tests: paired performance test, ranking test, rating
scale: hedonic rating, food action scale rating. Maintaining
suitable environmental conditions: laboratory setup and
equipments
Sample preparation, Basic statistical concepts for sensory
evaluation: Hypothesis testing and sensory inference, variation of
T Test, Nonparametric and binomial based, Statistical methods,
Chi-square test, analysis of variation, Correlation regression.
Practical:
New Proprietary Food Products: Factors shaping new product
development- Social concerns, health concerns, impact of
technology and market place influence. Market Survey,
Consumer survey to identify new products in terms of Line
Extension Repositioning Existing Products New
form/Reformulation. Selection of one product and its
standardization for improving success. Tapping traditional foods
and unconventional sources of foods. Identification of concept
and product for development
Suggested Readings:
Lyon, D.H.; Francombe, M.A.; Hasdell, T.A.; Lawson,
K. (eds) ,Guidelines for Sensory Analysis in Food
Product Development and Quality Control, Chapman
and Hall, London.
Amerine, M.A.; Pangborn, R.M.; Roessler,
E.B.,Principles of Sensory Evaluation, Academic Press,
New York.
Kapsalis, J.G,Objective, Methods in Food Quality
Assessment, CRC Press, Florida.
Martens, M.; Dalen, G.A.; Russwurm, H. (eds), Flavour
Science and Technology, John Wiley and Sons,
Chichester.
Moskowitz, H.R.(eds), Food Texture: Instrumental and
Sensory Measurement, Marcel Dekker Inc. , New York.
FBM 421 International Marketing 3 0 0 3
Unit I
Unit II
Planning for International Marketing: Marketing Research,
Marketing Information Sources, Marketing Information System,
Market Analysis
B.Tech. (FTM) Curriculum
Unit III
Unit IV
International Marketing Decisions - II: International
Promotion Strategies- Promotion Mix, Promotion and
Communication, Personal Selling, International Sales
Negotiations
International Advertising Patterns of Global Advertising,
Global Advertising Regulations, Advertising Media,
Standardized International Advertising
Suggested Readings:
DETAILED SYLLABUS
(Elective courses)
B.Tech. (FTM) Curriculum
UNIT II
Morphology, structure and composition of fruits and vegetables;
maturity indices and standards for selected fruits and vegetables;
methods of maturity determinations, Physiological post harvest
disorders - chilling injury and disease; prevention of post harvest
diseases and infestation;
UNIT III
Factors affecting post harvest losses; Standards and
specifications for fresh fruits and vegetable. Harvesting and
handling of important fruits and vegetables, Harvesting tools and
their design aspects; primary processing for sorting and grading
at farm and cluster level
UNIT IV
Post-harvest physiological and biochemical changes in fruits and
vegetables; ripening of climacteric and non-climacteric fruits;
Storage practices: pre-cooling and cold storage, Zero energy cool
chamber; Commodity pretreatments - chemicals, wax coating,
prepackaging, VHT and irradiation.
UNIT V
Handling and packaging of fruits and vegetables; Post Harvest
handling system for fruits and vegetables of regional importance
such as citrus, mango, banana, pomegranate, tomato, papaya and
B.Tech. (FTM) Curriculum
Practical
1. Scientific method for ripening and enhancing shelf life of
fruits and vegetables
2. Studies on Practice in judging the maturity of various
fruits and vegetables.
3. Determination of physiological loss in weight (PLW),
total soluble solids (TSS), total sugars, acidity and
ascorbic and content in fruits and vegetables.
4. Visit to a cold chain infrastructure
Suggested Readings:
1. Kadar AA.1992. Post-harvest Technology of
Horticultural Crops. 2nd Ed. University of California.
2. Lal G, Siddapa GS & Tandon GL.1986. Preservation of
Fruits and Vegetables. ICAR.
3. Verma LR. & Joshi VK. 2000. Post Harvest Technology
of Fruits and Vegetables. Indus Publ.
4. Eggmark standards by DMI, GoI.
5. Cold chin standards by NHB, GoI.
Suggested Readings:
1. Handbook of Sustainability for the Food Sciences (2012)
By Rubn O. Morawicki. Publisher - Wiley Blackwell
2. Sustainability in the Food Industry (2012) edited by
Cheryl J. Baldwin. Publisher - Wiley Blackwell
B.Tech. (FTM) Curriculum
UNIT II
Nutritional requirements in plant tissue culture: role of inorganic
salts, vitamins, amino acids and amides, carbon source, water,
osmotica, nutrient matrix, charcoal, hormones, H-Ions.
UNIT III
Protoplast and cell culture: Technique of protoplast fusion,
incompatibility barriers. The details of cell and protoplast
culture, Callus cultures, Organ culture, Embryo culture,
Meristem culture, Anther/ovule culture, Protoplast cultures,
Somatic embryogenesis. Cryopreservation as a technique and its
applications for storage of germplasm.
UNIT IV
Somaclonal variants as a source of variability for agriculturally
important characters. Chemical mutagens such as EMS or
nitroso-guanidine employed to create variability, occurrence of
somaclonal variations in crops including sugarcane, potato,
tobacco, tomato and rice and for agronomically important
characters such as disease resistance, stress and herbicide
tolerance.
UNIT V
Genetic fidelity of culture systems and common problems:
Possible problems in tissue culture and their solutions: Culture
contamination, explant death, no growth of explants, leggy
shoots, unwanted callus, chlorotic leaves, poor or no rooting and
other problems common to tissue cultures will be discussed
Unit VI
Applications of cell cultures in Food Science: Multiplication of
highly valued plant material: rare, new, imported plant varieties.
Production of Natural Food flavors, additives and preservatives,
Production of amino acids (glutamate, feed additives), organic
acids, nucleotides (IMP, GMP) using cell culture tools.
Biosynthesis of high value flavors, colors, preservatives,
B.Tech. (FTM) Curriculum
Practical
1. Preparation of explants
2. Preparation of media
3. Aseptic procedures
4. Use of autoclaves
5. Inoculation: Use of laminar flows
6. Cell culture
Suggested Readings:
1. Bhojwani, S. S. and Rajdan, M. K. (1983). Plant Tissue
Culture: Theory and Practice: Developments in Crop
Sciences, Amsterdam, Elsevier
2. Vasil, I. K. and Thorpe, T. A. (1994) (eds). Plant Cell and
Tissue Culture. Dordrecht, The Nehterlands: Kluwer.
3. Smith, R. H. (2000). (ed). Plant Tissue Culture.
Academic Press.
4. Dodds, J. H. and Roberts, L. W. (1996). Experiments in
Plant Tissue Culture. Cambridge University Press,
Cambridge
AES E-04 Disaster Management 2+1+0=3
UNIT I: Introduction to Disasters: Concepts, and definitions
(Disaster, Hazard, Vulnerability, Resilience, Risks)
UNIT II: Disasters: Classification, Causes, Impacts (including
social, economic, political, environmental, health, psychosocial,
etc.). Differential impacts- in terms of caste, class, gender, age,
location, disability Global trends in disasters- urban disasters,
pandemics, complex emergencies, Climate change
UNIT III: Approaches to Disaster Risk reduction: Disaster
cycle - its analysis, Phases, Culture of safety, prevention,
mitigation and preparedness community based DRR, Structural-
non-structural measures, roles and responsibilities of-
community, Panchayati Raj Institutions/Urban Local Bodies
(PRIs/ULBs), states, Centre, and other stake-holders.
UNIT VI: Inter-relationship between Disasters and
Development: Factors affecting Vulnerabilities, differential
impacts, impact of Development projects such as dams,
embankments, changes in Land-use etc. Climate Change
Adaptation. Relevance of indigenous knowledge, appropriate
technology and local resources
UNIT V: Disaster Risk Management in India: Hazard and
Vulnerability profile of India, Components of Disaster Relief:
Water, Food, Sanitation, Shelter, Health, Waste Management,
Institutional arrangements (Mitigation, Response and
Preparedness, DM Act and Policy, Other related policies, plans,
programmes and legislation)
B.Tech. (FTM) Curriculum
Suggested Readings:
1. Alexander David, Introduction in 'Confronting
Catastrophe', Oxford University Press, 2000
2. Andharia J. Vulnerability in Disaster Discourse, JTCDM,
Tata Institute of Social Sciences Working Paper no. 8,
2008
3. Blaikie, P, Cannon T, Davis I, Wisner B 1997. At Risk
Natural Hazards, Peoples' Vulnerability and Disasters,
Routledge.
4. Coppola P Damon, 2007. Introduction to International
Disaster Management,
5. Carter, Nick 1991. Disaster Management: A Disaster
Manager's Handbook. Asian Development Bank, Manila
Philippines.
6. Cuny, F. 1983. Development and Disasters, Oxford
University Press.
7. Document on World Summit on Sustainable
Development 2002.
8. Govt. of India: Disaster Management Act 2005,
Government of India, New Delhi.
9. Government of India, 2009. National Disaster
Management Policy,
10. Gupta Anil K, Sreeja S. Nair. 2011 Environmental
Knowledge for Disaster Risk Management, NIDM, New
Delhi
11. Indian Journal of Social Work 2002. Special Issue on
Psychosocial Aspects of Disasters, Volume 63, Issue 2,
April.
12. Kapur, Anu & others, 2005: Disasters in India Studies of
grim reality, Rawat Publishers, Jaipur
13. Kapur Anu 2010: Vulnerable India: A Geographical
Study of Disasters, IIAS and Sage Publishers, New Delhi.
14. Parasuraman S, Acharya Niru 2000. Analysing forms of
vulnerability in a disaster, The Indian Journal of Social
Work, vol 61, issue 4, Octobe
B.Tech. (FTM) Curriculum
Practical
Waste characterization : Temperature, pH, thermal conductivity,
solids content, turbidity, BOD, COD, estimation of break point
chlorination, ammonia removal from waste, effect of lime
treatment on waste water in respects of BOD, COD, solids
content, phosphate content, demonstration of waste utilization in
various industries.
1. Identification of useful products from food and agricultural
waste
2. Extraction of leaf proteins
3. Alcohol production from molasses
4. Extraction of banana fiber
5. Use of crop residues for the production of cellulose
6. Use of mango kernels for starch manufacture
7. Pectin from organic waste
8. Rice bran utilization for edible grade oil extraction
9. Extraction of volatile oils from organic waste
10. By-Products utilization of poultry, fish, meat milk, cereals,
pulses and seed wastes from agro processing industries.
Suggested Readings:
1. Green and Krammer, Food Processing Work Management
; CBS Publication
2. Mariett NG, Principles of Food Sanitation; CBS
Publication
3. Lawrence K.Wang, Yung-Tse Hung Howard H.Lo, Waste
Treatment in the Food Processing Industry; Constanitine
Yapijakis : CRC Taylor and Francis group, Boca Raton
London, New York
4. Metcalf and Eddy, Waste Water Engineering Treatment
Disposal and Reuse; Tata McGrawHill Book company NY
5. GN Pandey and GC Carney, Environmental Engineering;
Tata McGraw Hill Pub Co Ltd. New Delhi.
Unit -1
Unit - 2
Cooling prior to shipment. Storage: methods, facilities, equipment,
management of environmental conditions including controlled
atmospheres. Ethylene: treatments, exclusion and removal.
Unit - 3
B.Tech. (FTM) Curriculum
Practical
Determination of milk pH and acidity
Determination of milk specific gravity
Determination of milk fat
Determination of milk protein
Study on cream separation from milk
Preparation of dairy products i. e. Curd
Preparation of dairy products i. e. Paneer
Study on cleaning methods of dairy equipments
Determination of BoD and CoD of dairy effluent
Suggested Readings:
1. Milk and Milk Product by Eckles and Eckles
2. Indian dairy product by K S Rangappa Asia Publishing
House
3. Outline of Dairy Technology by Sukumar Dey Oxfort
University Press
4. Dairy Plant System and Layout by Tufail Ahmed Kitab
Mahal Allahabad
ENG-E04 Food Equipment Design and Process Modeling 2 2 0 4
Theory
Unit - 1
Design considerations of agricultural and food Processing
Equipments: factor of safety, theories of failure, allowable
stresses, minimum thickness after forming; Materials of
Construction.
Unit - 2
Introduction to pumps and pipelines. Process plant piping,
hygienic considerations and ease of cleaning for insulated as well
as un-insulated pipes Introduction to boilers.
Unit-3
Design of dryers: Introduction, types of driers, design
consideration of dryers. Design of heat Exchangers, evaporators.
Unit - 4
Design of high pressure processing, pulse electric field processing,
ultrasound and pulse UV light.
B.Tech. (FTM) Curriculum
Unit 5
Identification of design, operating and performance parameters in
mechanical, thermal and mass transfer operations carried out in
food processing such as; particulate size reduction,
homogenization, centrifugation, packaging, mixing, conveying,
extrusion, storage, heating, cooling, freezing, puffing, frying,
distillation, extraction, concentration and drying. Developing
mathematical relationship between the independent and dependent
variables affecting the food processing operations by using
physical and chemical principles governing the processes.
Factorial, fractional factorial and rotatable central composite
experimental design. Developing empirical equations using
experimental data. Developing predictive model using Neural
network. Optimization of processing parameters using Genetic
algorithms. Application of Fuzzy logic to sensory evaluation and
ranking of foods.
Suggested Readings:
1. Ahmed T. 1997. Dairy Plant Engineering and
Management. 4th Ed. Kitab Mahal.
2. Chakraverty A & De DS. 1981. Post-harvest Technology
of Cereals, Pulses and Oilseeds. Oxford & IBH.
3. Gary Krutz, Lester Thompson & Paul Clear. 1984. Design
of Agricultural Machinery. John Wiley & Sons.
4. Hall CW & Davis DC. 1979. Processing Equipment for
Agricultural Products. AVI Publ.
5. Henderson S & Perry SM. 1976. Agricultural Process
Engineering. 5th Ed. AVI Publ.
6. Johnson AJ. 1986. Process Control Instrumentation
Technology. 2nd Ed. Wiley International & ELBS.
7. Rao T. 1986. Optimization: Theory and Applications. 2nd
Ed. Wiley Eastern.
8. Richey CB. (Ed.). 1961. Agricultural Engineers Hand
Book. McGraw Hill.
9. Romeo T Toledo. 1997. Fundamentals of Food Process
Engineering. CBS.
10. Slade FH. 1967. Food Processing Plant. Vol. I. Leonard
Hill Books.
B.Tech. (FTM) Curriculum
certification, service).
UNIT-V
Industrial designs - Definition, how to obtain, features, international
design registration.Geographical indications, Trade secrets, Layout
design of Integrated circuits.IP- licensing and technology transfer-
licensing agreements, issues in licensing, valuation of technology,
data exclusivity.IP infringement issues and enforcement.
Suggested Readings:
1. Bhandari Surendra, World Trade Organization and
Developing Countries, Deep and Deep Publications, New
Delhi.
2. Kumar Ratnesh, World Trade Organization, Deep and Deep
Publications, New Delhi.
3. Mittal D.P., Indian Patent Law [As Patent (Amendment)
Act, 2005], Taxman's Allied Service (P) Ltd., New Delhi.
4. Ganguli Prabhddh, Gearing up for Patents: The Indian
Scenario, University Press, Hyderabad.
5. Wadehra B.L., Law Relating to Patent Trademark Copyright
Designs and Geographical Indications, Universal Law
Unit II
The Appropriate Role of Government: Governments, versus MNCs,
versus NGOs,The dietary transition,Links between agriculture and
nutrition. Policies on farm Subsidy,Domestic Agriculture and Food
policies
Unit III
The Green Revolution : Implications for food production, poverty,
hunger, and the environment, Environmental Damage from
Farming: Environmental damage from low input farming,
Environmental damage from high input farming, Precision farming,
Organic farming
Unit IV
Policies to Stabilize Commodity Prices in National and
International Markets, Laws for Food Safety
Suggested Readings:
1) Knutson, R.D., Penn, J.B., Flinchbaugh, B.L. and J.L.
Outlaw (2007). Agricultural and Food
Policy, 6th edition, Prentice Hall.
2) Halcrow, Harold G., Spitze, Robert G.F., and Joyce
Allen-Smith (1994). Food and Agricultural
B.Tech. (FTM) Curriculum
UNIT II
Sales Organization, Setting up a Sales Organization, types of Sales
Organization, Structures including Outsourced sales force,
Interdepartmental Relations and Structures, Coordination of
Personal Selling with Other Departments.
UNIT III
Sales Effort, Sales Planning Forecasting, Qualitative and
Quantitative Methods, Linear Regression models, Time Series
Analysis, Moving Averages Budgeting, Designing Territories,
Territory Management Routing setting Sales Quotas Profitability
analysis of sales effort
UNIT IV
Sales Force Management, Estimation of Sales Force, Workload,
Breakdown and Incremental Analysis, Recruitment and Selection of
Sales Personnel, Planning and Conduct of Sales Training Programs,
Motivating and Compensating Sales Personnel, Compensation
Systems, Designing Incentive Plans, Performances Appraisal
Systems
UNIT V
Distribution Management:
Introduction to Marketing Channels, Structure, Functions and
Flows, Role of various Channel participants, Type and Number of
Intermediaries, Selecting a channel, Channel Design, Vertical and
Horizontal Marketing Systems, Channel Evaluation, Channel
Profitability Analysis, Channel Conflict Management.
UNIT II
Industrial versus consumer marketing research, Cluster analysis for
identifying market segments, Conjoint analysis for product
research, Multi-dimensional scaling, Discriminant analysis and
perceptual mapping for Brand positioning research, Advertising
research, Market and Sales Analysis, Sales forecasting objective
and subjective methods, Test marketing, Multidimensional scaling -
positioning research, Pricing Research, Shop and retail audits,
Readership surveys and viewer ship surveys, Brand Equity
Research, Brand name testing.
UNIT III
Promotion research, Consumer Behaviour Research, Distribution
Research, Market development research, Cool hunting socio
cultural trends, Demand Estimation research, Test marketing, Sales
forecasting objective and subjective methods Export Market
Research.
UNIT IV
Web based marketing research: Using the internet for collecting
secondary data, Use of internet for primary data, Advantages and
limitations in data collection keeping in mind reach, analysis,
accuracy, time.
UNIT V
Marketing Intelligence system, Marketing Decision Support System
components, Scope and Significance of Marketing Intelligence in
decision making, Quality and quantity of Research process
Evaluation and Control of the Marketing Research Efforts,
Limitations of market research, prominent research agencies in
India, Jobs in marketing research: skill sets required and job and
growth prospects (with special reference to reference to Food
Sector)
Suggested Readings:
Unit-II
Rural Consumer Behaviour, Rural Consumer Vs Urban Consumers
a comparison, Relevance of Marketing mix for Rural
market/Consumers. Problems in rural market
Unit-III
B.Tech. (FTM) Curriculum
Unit-IV
Understanding Agricultural Markets, Nature & scope, Objectives of
Agriculture Marketing, Challenges in Agriculture Marketing,
Agriculture Marketing & its Economic importance, Agricultural
Produces and their
market.
Unit-V
Suggested Readings:
Unit II
Buffer Stock: Procurement and working of Public Distribution
System. Agri-business Organizations Working and Functioning of
Selected Organizations such as Food Corporation of India, Cotton
Corporation of India, NAFED, National Bank for Agriculture and
Rural Development (NBARD), Warehousing Corporation etc.
Unit III
Process of Agricultural Output- Meaning, Degrees of Processing,
and advantages of Processing; Location factors, Problems in
Processing and suggestions for improving Efficiency; Agri-inputs-
Seeds, Fertilizers, Agricultural Machinery, Pesticides etc. Delivery
systems and channels in Marketing.
Suggested Readings:
1. Handbook of Agriculture
2. Subba Reddy, S, Raghu Ram, P., Sastry, T.V.N. and
Bhavani Devi, I. 2009 Agricultural Economics Oxford &
IBH Publishing Co., Pvt. Ltd., New Delhi
UNIT II.
Career and Succession Planning; Job Analysis and Role
B.Tech. (FTM) Curriculum
UNIT III.
Induction and Socialization; Manpower Training and Development.
UNIT IV
Performance Appraisal and Potential Evaluation; Job Evaluation
and Wage Determination
UNIT V
Employee Welfare; Industrial Relations and Trade Unions; Dispute
Resolution and Grievance Management; Employee Empowerment
Suggested Readings:
1. Aswathappa, K. Human Resource and Personnel Management,
Tata McGraw-Hill, New Delhi, 1997.
2. Edwin B. Flippo, Personnel Management, New York, Mc
Grew Hill Book Company, International Edition.
3. Monappa, A and Saiyadain M. Personnel Management, 2 nd
ed., New Delhi, Tata McGraw-Hill.
4. Stone, Lloyed and Leslie W. Rue; Human Resource and
Personnel Management, Richard, D. Irwin, llinois, 1984.
5. Pattnayak, Human Resource Management, Prentice Hall of
India.
6. Mamoria C.B., Personnel Management, Himalaya
Publication.
7. R.S. Dwivedi, Managing Human Resource, Galgotia
Publishing Ltd.
UNIT II
Account Receivables Management- Terms of Sale ,Commercial
Credit Instruments Credit Analysis ,The Credit Decision
,Collection Policy, M a r g i n a l A n a l y s i s .
UNIT III
Cash Management
Cash Collection and Disbursement Systems, Managing Float, How
Much Cash Should the Firm Hold, Investing Idle Cash Money
Market Investment, Floating Rate Preferred Stock. Marketable
Securities: Concept, types, reasons for holding marketable
securities, alternative strategies, choice of securities.
B.Tech. (FTM) Curriculum
UNIT IV
Inventory Management,Costs and Benefits of Inventory, Inventory
Management System,Inventory Valuation Techniques.
UNIT V
Short Term Financing,Working capital leverage, Current assets -
fixed Assets financing .
Suggested Readings:
1. Bhattacharya Hrishikes, Working Capital Management
: Strategies And Techniques, PHI
2. Satish B Mathur, Working Capital Management and
Control: Principles and Practice, New Age
International
3. Van Horne and Wachowick, Fundamentals of Financial
Management
4. Prasanna Chandra, Financial Management, Tata
Mcgraw Hill
B.Tech. (FTM) Curriculum
Practical
1. Extraction and estimation of nutraceuticals from cereals (glucan),
isoflavones (legumes) capsaicinoids (peppers) organosulfur
compounds (onions and garlic) and monosaturated fatty acids (oil
seeds) and lecithins (legumes seeds.)
2. Isolation and determination of lycopene from in tomato and
tomato productsPreparation and evaluations of probiotic foods and
study their health benefits.
3. Study and demonstration of the antimicrobial effects of plant
tannins, alkaloids and sulfur compounds.
B.Tech. (FTM) Curriculum
Suggested Readings:
Mazza,G , Functional foods - biochemical and processing aspects,
Technomic Publ. Lancaster, USA.
Kirk, RS ,Pearson's composition and analysis of foods. Wesley
Longman Inc. California, USA.
Association of official analytical chemists ,Official Methods of
Analysis , USA.
Wildman, REC ,Handbook of Nutraceuticals and Functional Foods.
Paul Paquin ,Functional and Speciality Beverage Technology,
Woodhead Publishing Ltd., Cambridge, UK
FST-E02 Dietetics 2 0 2 3
Theory
UNIT-I
Basic concept of diet therapy, Normal diet as a basis of therapeutic diets, Team
approach to health and nutrition care, Therapeutic adaptations of the normal
diet. Qualitative and quantitative adaptations. Introduction to enteral and
parenteral nutrition. Concept of Vegetarian, non-vegetarian and vagon diet.
UNIT-II
Dietary management of some common disorders, Etiology, clinical features, and
nutritional management of infections and fevers , stress and trauma, GI tract-
gastritis , peptic ulcers, diarrhoea, constipation, lactose intolerance, steatorrhoea
and celiac disease, Liver - Infective hepatitis, Cirrhosis.
UNIT-III
Nutritional care for Weight management, etiology, clinical features and
nutritional management and prevention. Overweight and obesity, underweight,
eating disorders -anorexia nervosa and bulimia.
UNIT-IV
Common degenerative disorders, etiology, clinical features, nutritional
management and prevention: Diabetes mellitus - Type 1 and Type 2, cardio-
vascular disorders, hypertension, hyperlipidemias, atherosclerosis, metabolic
syndrome.
Nutritional Management in Cancer - an overview, Etiology, nutrition
management and prevention of common cancers
Renal disorders - an overview, Glomerulonephritis, nephrotic syndrome, CKD
UNIT-V
Food allergy and food intolerance. Clinical features and nutritional
management. Introduction to Nutrigenomics in Diet-therapy. Introduction to
Dietetic Food Product Development. Miscellaneous Disorders - an overview.
Osteoporosis; Alzhimer' disease; Parkinson's disease.
Practical
Calculation, preparation and evaluation of dishes or food items suitable for the
following (incorporating appropriate consistency and nutrient modifications).
1. Obesity - Low energy, low modified fat.
2. Undernutrition / Underweight - High protein, high energy Fevers,
stress, trauma etc - High energy, high protein + blenderized tube feed.
3. Gastro Intestinal Tract Disorders.
4. Diarrhoea - Fibre restricted, bland.
5. Constipation - High fibre.
6. Lactose intolerance - Lactose free.
7. Coeliac disease - Gluten free.
8. Infective Hepatitis -Modified fat.
9. Type 1and 2 Diabetes - Low fat, modified carbohydrate low glycemic
load, high fibre, modified energy.
10. Hypertension and CHD - Restricted energy, low fat, low cholesterol,
B.Tech. (FTM) Curriculum
Suggested Readings:
Mahan, L. K. and Escott Stump. S., Krause's Food and Nutrition
Therapy , Saunders Elsevier
2. Williams S.R., Basic Nutrition and Diet Therapy, Times Mirror
Mosby College Publishing
Joshi S ,Nutrition and Dietetics, Tata McGraw Hill.
Bamji MS, Krishnaswamy K and Brahmam GNV. ,Ghafoorunissa and
Krishnaswamy K , Diet and Heart Disease, National Institute of
Nutrition, Indian Council of Medical Research, Hyderabad.
Practical
1. Tea - Withering and Drying with respect to product quality.
2. Coffee - Drying and processing
3. Cocoa processing and quality evaluation.
4. Identification of different spices.
5. Determination of moisture content in spices.
B.Tech. (FTM) Curriculum
Practical
1. Extraction and separations of natural flavour components from fruits,
vegetables tea, coffee spices and condiments.
2. Separation and fractionation of flavour volatiles compound into
different categories namely acidic, neutrals and basic components.
3. Flavour analysis by gas chromatography (GC), uses of different GC
B.Tech. (FTM) Curriculum
Suggested Readings:
Heath, HB (2005) Flavour chemistry and technology, CBS Publ., New
Delhi. Fenaroli, G. Handbook of flavour ingredients, CRC Press. Bota
Rica, New York Yamanishi, T. Recent advances in flavour researches,
Dekker, New York.
Cromin DA (1992). Techniques of analysis of flavors : chemical
methods including sample preparations, Elsevier Pub!. London.
Schreier, P (1995). Analysis of volatile: methods and application
Elsvier,
Practical
Common Test methods for Fats -
5. Cold Test
6. Colour, (Lovibond)
7. Dropping point
8. Flavour
9. FFA
10. Melting Point
11. Oil stability index
12. Peroxide Value
13. Solid fat index
14. Solid fat content
B.Tech. (FTM) Curriculum
Suggested Readings :
Bailey's industrial oils and fat products, D. Swern, Wiley - Inter
Science, Publications, New York
Food lipids B.B. Min, C,C Akoh, 1998- Marcel, Decker.
Food Lipids and Health Decker D.B. Min, RE McDonald, 1996
Food lipids: chemistry, nutrition, and biotechnology, by Casimir C.
Akoh, David B. Min.
Introduction to Fats and Oils Technology, 2nd Edition, by Editor:,
Richard D. O'Brien, Walter Farr, and Peter J. Wan, ISBN:, 978-1-
893997-13-4. AOCS publication