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UNDER GRADUATE COURSES

 

FSN-121-     FOOD SCIENCE                             3(2+1)

Theory

Definition of food science, objectives of studying food science; constituents and properties of food; foods grown in different regions; staple food items, their availability and uses, regional food consumption patterns; role of food science in developing countries from seed production to table use. Different methods of cooking and processing and their effects on different nutrients, retention of nutritive value; sensory evaluation of food products; familiarization with conventional and non-conventional energy sources; Food additives, wholesomeness and consumer protection; food labeling; rancidity in natural and processed foods.

Practical

Proximate analysis of foods, detection of common adulterants in foods; determination of pH, acidity and rancidity in food products. Survey of availability of foods in market, pricing patterns and utilization of food. Consumption of different foods in selected households and assessment of their nutrient contents.

FSN-232-  HUMAN NUTRITION                               3(2+1)

Theory

Relationship of nutrition to health, growth and human welfare. Definition of terms used in nutrition. Brief history of nutrition. Recommended dietary allowances for Indians. Classification, functions sources, requirements and effects of deficiency and excess of carbohydrates, fats and proteins. Importance of water in   nutrition. Digestion and absorption of foods, energy value of foods and energy expenditure of individuals. Vitamins and minerals- classification, functions, sources, deficiencies and toxicity.

Practical

Weighing and measuring of food items-flours, cereals, pulses, sugar, oils and other liquid foods; Preparation of recipes using cereals and cereal products; Pre treatment and processing of pulses-germination, fermentation; Preparation of recipes using pulses; Preparation of recipes using fruits; Preparation of recipes using vegetables; Preparation of recipes using fish, eggs and meat; Preparation of baked foods; Preparation of beverages; Preparation of milk based products including burfi and gulabjamun; Preparation of frozen and non frozen desserts; Standardization and sensory evaluation of a recipe made from non-conventional foods.

FSN-243- NORMAL AND THERAPEUTIC NUTRITION                          4(2+2)

(Meal planning and Dietetics)

Theory

Basic principles of menu planning. Planning menus for the individual and family. Food groups and their use in meal planning-planning breakfast, lunch, tea, dinner, packed lunch and snacks. Considering RDA for individuals, balanced diet definition, planning diets for infant(weaning food, infant feeding, Pre-school children, school going children, adolescents and adults-for all age, activity and sex groups. Geriatric nutrition -physiological, psychological factors etc. affecting the diet plan. Meal planning for special occasions. Importance of therapeutic diets. Modification of normal diets to different conditions. Principles of diet therapy, Scope of dietetics. Roles of dietitian. Objectives of diet therapy-dietetics-department requirements. Dietary modification in underweight and overweight, pre and post surgical conditions. Fevers and infections. Causes, symptoms & dietary treatment of protein, mineral and vitamin deficiencies. Etiology, symptoms and dietary treatment of Gastro-intestinal, cardiovascular, renal disorders and diabetes. Dietary recommendation for blood donors. Food allergy. Diet following burns. Dietary factors related to cancer.

Practical

Standardization of serving sizes portions, costs of locally available common food, Planning, preparation and nutrient calculation of diets for preschool, school going, adolescent and adults; Packed lunches for school children; Practice in formal and informal table setting and table manners; Preparation and serving of therapeutic diets. Nutrient calculation, modification in texture, nutrients and composition, Planning and calculation of nutrients for diets in different conditions; mentioned in theory; Visit to dietetics departments in a hospital

FSN-354-   FOODS PRESERVATION                        3(1+2)

Theory

Importance and scope of food preservation. Principles and methods of preservation. Food additives; preservatives, antioxidants, colouring matter, emulsifying agents, Selection and purchase of fruits and vegetables for preservation. Causes of food spoilage and factors affecting it. Storage and spoilage of preserved foods. Effect of processing, preservation, and storage on various nutrients. Quality control and its importance. Quality standards. Sampling and specifications of materials/products to be used for testing the quality. Unit operations in food processing. Packaging of processed foods-materials and methods.

Practical

Preparation of ready -to- serve beverages; Jams, jellies, marmalades, murabbas, pickles, chutneys squashes, cordials, sauces; Drying/dehydration of fruits and vegetables Demonstration of canning of fruits and vegetables; Bottling of fruit juices; Preservation of animal foods-meat eggs, fish, milk; Sensory evaluation of preserved products, Identification of spoilage and microbial count of a spoilt sample (after developing the format) Preparation of concentration; Visit to food processing unit.

FSN-365-  INSTITUTIONAL FOOD MANAGEMENT           3(1+2)

Theory

Different types of food service institutions in India: Organization set up and Personnel. Duties and responsibilities of managerial staff, receptionist, cashier, cook, cleaner .server. Desirable qualities among the personnel, etiquette, grooming, personal appearance, work efficiency, dealing with problematic customers and guests. Food service management, physical facilities, planning, designing and layout, equipment. Selection, purchase and storage of foods. Quantity cooker/, planning menus, standardizing recipes, food preparation and service. Cost control operating the budget account keeping, food sanitation and safety. Food borne intoxications and infections, chemical poisons, sources of water, preventive measures to control the common accidents.

Practical

Contribution of food service institutions in socio-economic and dietary needs-visits to hotels, hospitals, orphanages, hostels, cafeteria, fast food units to observe different; types of food service; Factors involved in catering-sanitation, equipment and facilities; Standardization of quality cooking of a few recipes; Maintenance of accounts and record keeping; Organisation of a cafeteria; Management of cafeteria for one month.

FSN-367-      COMMUNITY NUTRITION                            2(1+1)

Theory

Role of nutritionist in improving nutrition of community. Food habits and factors influencing them. Maternal nutrition, food taboos, mortality and morbidity pattern and causes of malnutrition among women during child bearing age. Nutritional needs of normal infants, pre-school and school children. Food needs of the infants, pre-lacteal feeding, breast, feeding of new bores full term and pre mature infants, small for date babies, bottle feeding and supplementary foods. Classification of grades of malnutrition. Role of growth monitoring in diagnosis of malnutrition. Assessment of nutritional status, Nutritional problems prevalent in India, Measures to combat nutritional problems in the community. Objectives and functions of national and international agencies and voluntary organizations in improving the nutritional status of the community, Food adulteration, detection methods, preventive measures. Food laws in India, Nutrition education to control malnutrition in community.

Practical

Identification of common causes of malnutrition and under nutrition in the Community using RAP; Assessment of nutritional status of individuals anthropometry-Children & adults; Study and interpretation of food habits; Diet survey methods; Visit to local health centres to identify clinical symptoms; Visit to national and international nutrition and feeding programmes in the community; Development of teaching materials and AV aids for nutrition education, Tests for detecting food adulteration; Calculation of energy expenditure using factorial method (including BMR measurement), Planning, imparting and evaluation of nutrition education programme for a target group.

 

 

VOCATIONAL ELECTIVE

(Elective I- Post Harvest Technology)

                                                                                                     

FSN 47I         Food Science              4(2+2)

Theory

 Composition and nutritive value of cereals, pulses and oilseeds, Cleaning, drying, storage and processing of cereals, oilseeds, pulses and their products. Food additives. Baked, germinated, fermented and extruded products of cereals and pulses. Oil extraction, refining and hydrogenation Processing and preservation of fruits and vegetables, milk and milk products, fermented food products, egg and poultry products.

 Practical

Germination capacity, gluten, diastatic activity, peroxide value, refractive index, smoke point, iodine value and free fatty acids. Preparation of baked, fermented and extruded products of cereals and pulses and their by-products. Preparation of pre-mixes, production   of protein  concentrates  and   isolates   and   estimation  of major constituents.                                                            

                          

FSN-472         Food Analysis                                4(1+3)

Theory

 Objectives, importance and function of food quality control and assurance. Sample and sampling techniques. Principles and techniques of physico-chemical parameters, methods of estimation of different nutrients in food stuffs. Organoleptic evaluation of food products.

Practical

 Physico-chemical analysis of foods and their products. Proximate composition of foods, Estimation of fibres, sugar, TSS and micronutrients. Interpretation of analytical data, organoleptic evaluation of food products.

 

FSN-473         Food Processing & Preservation                            4(2+2)

Theory

 Concept and significance of food preservation. General unit operations involved in food preservation. Principles and methods of food processing and preservation like dehydration, freeze drying, freezing, high and low temperatures, irradiation, chemicals and additives.    Processing and preservation of cereals, fruits, vegetables, meats, milk and milk products, etc. Effect of processing on nutritional value, Food packaging, requirements and packaging materials.

Practical

Preparation of fruit juices, squashes, syrups, pickles, jam, jellies, sauces, chutneys, Preservation of milk, meat and cereals and legume products.   Visit to food processing units.

                                                                                                                                                                                                                                                                                                                                                                           

FSN-474       Post Harvest Food Storage & Conservation                3(2+1)

Theory

 Post harvest food conservation in India, Post harvest losses. Problems of farm level storage. Various technologies for food conservation. Preventing food losses. Harnessing solar energy and other non-conventional energy sources for food preservation and conservation. Role of Warehousing Corporation and Food Corporation of India on post harvest conservation. Recent techniques for post harvest food conservation. Storage of perishable and non-perishable foods, traditional and modern food storage, methods to minimise storage losses in foods.                                              

Practical

 Studies of different storage practices in India. Case study on farming community. Exercise with solar and other non-conventional energy sources. Visit to a related food organisation.

 

FSN-475         Food Standards & Quality Control                       3(2+1)

Theory

 Importance of quality control and assurance, food laws & regulation. Sampling and specifications of raw materials. Application of food standards and their specifications for foods, food products, additives, preservatives, colouring agents, emulsifying and stabilizing agents and antioxidants. Various methods/techniques for the assessment of quality of different foods. Selection of sensory panel and sensory evaluation of food products. Grading and marketing of standards and specifications of finished products.                                                            

Practical

Assessment of quality of different foods. Sensory evaluation of various food products. Food standards and their interpretations.

 

(Elective II -Dietetics &. Catering Management)

FSN-476         Human Nutrition                               4(3+1)

Theory

Body composition and basal metabolism. Essential nutrients - their functions, sources, digestion, absorption and metabolism. Basis of recommended dietary allowances of various nutrients for different age, activity and physiological group. Role of dietary fibre and antioxidants in human nutrition. Nutritional disorders - etiology, symptoms, treatment, prevention and prophylactic measures. Nutrient interrelationship.

Practical

 Calculation of BMR, calorific value of foods, diet surveys, nutrient content of diet, case study of nutritional deficiency.

FSN-477        Food Analysis                                  4(1+3)

Theory

 Objectives, importance and function of food quality control and assurance. Sample and sampling technique. Principles and techniques of physico-chemical parameters and methods of estimation of different nutrients in food stuff Organoleptic evaluation of food products.                                                

Practical

Physico-chemical analysis of foods and their products. Proximate composition of foods. Estimation of fibres, sugar. TSS and micronutrients. Interpretation of analytical data, organoleptic evaluation of food products.

 

FSN-478         Community Nutrition                        3(1+2)

Theory

 Scope of community nutrition.  Objectives, principle and importance of nutrition education, communication techniques for individual, group and mass contact, programme for imparting nutrition education. Malnutrition among vulnerable groups. Growth monitoring. Assessment of nutritional status. Nutritional problems prevalent in India and measures to combat them in the community. National Nutrition Programmes, Objectives and functions of national, international agencies and voluntary organisations.

Practical

 Identification of common causes of malnutrition in the community using RAP, Assessment of nutritional status of selected groups of community and interpretation of results. Preparation of nutrition education materials and imparting nutrition education. Tests for detecting food adulteration. Visit to ICDS and PHC/MCH to observe supplementary feeding and prophylactic programmes

FSN-479        Catering Management-I                       3(1+2)

Theory

 Types of food service institutions and their development Role of food service managers and dietitians. Meal planning for institutions. Quality food standards. Food selection, purchase and storage. Large scale preparation, delivery and service of food. Cost  control-factors   affecting  and  methods   of pricing  food.   Book keeping  and accounting. Organisation, management and administration. Sanitation and safety. Floor planning and lay out, Equipments and furnishings for kitchen and dining room-

Practical

Standardization of recipes of snacks and meals for portion and cost  Tray service of tea and snacks for 25 persons. Running a canteen for one day.  Serving high tea to a minimum of 20 persons and a formal meal to 10 person

FSN-480         Catering Management                      4(0+4)

Planning, preparation and service of high teas / lunches for special occasions and a formal lunch. Organisation, management and administration of institutions such as canteen/nursery school/day-care centre/senior citizen home and a hostel mess for two weeks. Computerized food service management Packed tiffin / working lunches for 100 school children/college students/office staff for one week Visit to different food service institutions. Planning and submission of a project report     

FSN-481         In Plant training                      (0+6)

Acquaintance of students with pilot plant equipment and post harvest techniques Visit to different post-harvest units. In plant training training in the processing unit/ establishment

Acquaintance of students with the Dietetics department in the hospital regarding meal / planning preparation and serving of therapeutic diets to the patients.  Visit to various food service institutions like canteens, cafeterias, hotels and restaurants.

Rural Home Science Work Experience                        15(0+15)

      The  Home   Science   Education for  a  long time  needed revamping  of curriculum, consequently according to 3rd Deans Committee Report, introduction of RHWE (Rural Home Science Work Experience adopted successfully since mid 80's) and in plant training 6(0+6) for B.Sc. Hons 4 Yr Programme has been recommended for final semester with residential stay in the rural set up of the Pradesh for giving them first hand experience of difficulties, problems, interactions with farm communities as well as rapport with village functionaries and institutions.                           .

The programme will comprise of all five components of Home Science running simultaneously. The students will be assigned to any of the regional agricultural research and extension centers Bajaura and Dhaulakuan of University headquarters. The total 15 credits shall be operated through a manual for trainers and trainees. Exercises on value addition to locally produced foods.   Improvement of nutritional status of selected families through nutritional intervention.          

 

Semester            Course Title                                               Cr. Hrs

7th                      Vocational Electives                                     18

8th                      In-plant training                                            6

8th                       RHWE                                                        15

 

 

 

 Post Graduate Courses

Fields of Specialization: 

1.     Food Science and Human Nutrition

2.     Community Nutrition

3.     Food Technology and Human Nutrition

4.     Post Harvest Technology

5.     Food Service Management and Dietetics

FSN 501       Macro-nutrients in Human Nutrition       3(2+1)

Theory

Body composition; distinction between requirement of macronutrients and recommendations; factors affecting requirement, methods of estimation and formulation of requirement; recommended allowances of energy and protein for different age and activity groups; functions, sources and utilization of carbohydrates, fats, proteins and fibre in human body; regulation of food intake; nitrogen balance; protein quality; amino acid requirement and imbalance; relationship between energy and protein requirement; nutrient adaptation to low intake of energy and protein; role of water and fibre in human nutrition.

Practical

Measurement of basal metabolic rate; calculation of energy requirements of population; estimation of energy, proteins and limiting amino acids in food stuffs; blood analysis for haemoglobin, serum proteins, globulin, albumin and glucose; urine analysis for nitrogen, urea, uric acid, creatinine and sulphur; estimation of alkaline phosphatase and serum SGOT and SGPT.

FSN502           Micro-nutrients in Human Nutrition     3(2+1)

Theory

Functions, food sources, digestion, absorption and utilization of vitamins and minerals in human body; factors affecting requirements and formulation of recommended dietary allowances of minerals and vitamins; methods of determining the requirements; nutritional adaptation to low vitamin and mineral intake; interrelationship between vitamins, minerals and hormones; acid base balance in human body.

Practical

Estimation of important minerals and vitamins from foods and biological materials; a human balance study for vitamin C and iron; determining availability of water soluble vitamins.

FSN503          Food Chemistry and Toxicology   2(2+0)

Theory

Introduction, chemical toxic constituents of plant and animal food stuffs, protein inhibitor -heamagglutinins, goitrogens, cyanogens, cycads, saponins, lathyrogen, gossypol, allergens, adventitious contaminations, antivitamins and antimetabolites, histamines and toxic factors in sea foods, occurrence, nutritional and physiological significance, effect of processing, detoxification, safe guards and control measures, intentional and unintentional toxic substances, heavy metals, pesticides residues, food additives, bacterial toxins and control measures.

FSN 504      Nutritional Assessment           3(1+2)

Theory

 Need and importance of nutritional assessment; recent techniques in dietary assessment, their merits and demerits; recent techniques in clinical assessment; techniques for the assessment of body composition, fetal growth, maternal status - interpretation of the data, vital statistics; indices and indicators of nutritional status and standards for comparison.

Practical

Assessment of a community using Rapid Assessment Procedure (RAP); diet survey using 24 hour recall method; weighment and dietary methods; calculation of food and nutrient intake, comparison with standards, tabulation of the results, conclusions and recommendations; determination of haemoglobin for assessing iron status; anthropometric assessment and clinical observation; submission of report on the nutritional status of the community.

FSN 505      Nutrition and Health Intervention Programmes     3(2+1)

Theory

Scope of nutrition intervention; policy frame work, goals and plans for nutritional intervention, effects and process of intervention; public health campaign, approaches to interventions -nutrition education; supplementary feeding programmes; economic intervention and public

distribution system; nutrition intervention programmes in developing and developed countries ;crucial elements of successful community nutrition programmes; lessons learnt from country experience.

Practical

Development, implementation and evaluation of an intervention programme in a community;report writing and presentation, visit to an Anganwadi/ ICDS centre; recording the observation of the visit.

FSN 506     Nutrition Programme Planning and Management    3(2+1)

Theory

Nutritional problems in the communities - rural, urban and tribal; programmes for improving health and nutrition; management of nutrition programmes aimed for vulnerable groups; nutrition  programme  planning,  implementation,  monitoring  and  evaluation with special reference to ongoing programmes at regional and national level.

Practical

Nutrition intervention programme - planning; implementing, monitoring and evaluation of a project on deficiency diseases in the region/location, submission of the report on project

FSN 511     Food Science and Human Nutrition   3(2+1)

Theory

Structure, composition, physico- chemical properties and effect of cooking on the food quality and nutritive value of foods - cereals and flour mixtures, legumes, fruits and vegetables, milk and milk products, eggs, meat, fish and poultry, fats and oils, nuts and oil seeds, condiments and spices; sweetening agents and beverages; sugar cookery, leavening agents and pectins; non-conventional food sources - soya, leaf and fish protein concentrates; sensory evaluation of food.

Practical

Evaluation of gluten content of wheat flours in relation to their suitability for the preparation of chapatis and bread; standardization and preparation of milk, fruits, vegetables, pulses, flesh food and egg products, to understand the properties of constituents and the changes during cooking; melting and smoking points of fats and fat absorption; standardization and sensory evaluation of recipes prepared from non- conventional foods.

FSN 512      Advances in Community Nutrition      3(2+1)

Theory

Community characteristics; poverty and malnutrition; nutrition and health problems prevalent in the community - causes, magnitude, preventive measures and management; nutrition surveillance and planning; national food and nutrition policy - objectives and methods of nutrition education; overview of government and non-government nutrition programmes;

nutrition during emergency and disasters.

Practical

A project for nutrition survey in the community; collection of data to understand the problems on nutrition and health status of community and interpretation of data.

FSN 513      Nutritional Disorders         2(2+0)

Theory

Nutrition and health; major nutritional disorders and their causes; history, terminology, classification, epidemiology, clinical features, pathology, biochemical changes, prevention and treatment of PEM, nutritional aneamias, iodine deficiency disorders, fluorosis and vitamin deficiency diseases; nutrition, infection and immunity; nutritional disorders due to natural food toxins; malnutrition and mental development; influence of malnutrition on work capacity and productivity.

FSN 514        Diet Therapy          3(2+1)

Theory

Role of health care team in hospital and community: assessment of nutritional status of hospitalized patients; modalities of nutritional therapy; eternal and parenteral nutrition for various disorders and other conditions; newer concepts in the dietary management of diseases of gastro-intestinal tract, liver, kidney, cardiovascular system and diabetes mellitus; dietary modifications in diseases like fevers, infections, cancer, food allergies, dental disorders, AIDS and deficiency/metabolic disorders; guidelines for follow up nutrition; rehabilitation of sick and injured; health foods and supplements

 Practical

Planning, preparing and serving therapeutic diets to respective patients of above mentioned disorders and their follow up.

FSN 515      Maternal and Child Nutrition      2(l+1)

Theory

Importance of maternal and child nutrition; physiological changes in body composition during pregnancy and lactation; breast feeding; code on breast feeding and marketing of formula foods; artificial feeding; weaning and supplementary feeding; feeding of premature and immature babies; monitoring nutritional status of infants and children; maternal and child health programmes.

Practical

Food consumption survey of pregnant and lactating women; preparation of infant formula; development of weaning and supplementary foods from locally available low cost food stuffs; Assessment of nutritional status of children; growth monitoring using growth charts.

FSN 516      Nutrition in Emergencies        2(2+0)   

Theory

                                                             

Starvation in emergencies arising out of drought, floods, earthquakes, locust, war, wrong policies and poverty; historic perspectives; effect of inanition, short, medium and long term emergencies; precautions against food shortage; normal emergencies, food needs at national level, major deficiency diseases in emergencies, mobilization of local resources, general food distribution, mass and supplementary feeding, therapeutic feeding, social foods, control of communicable diseases, water and fuel supplied during emergencies, evaluation of procedures, public health and hygiene problems during emergencies.

FSN 517    Clinical Nutrition   3(2+1)

Theory

Nutritional screening and assessment of risk factors, anthropometry, clinical evaluation-medical history, physical examination and laboratory assessment; body fluids- composition and functional implications,protein turnover,  electrolyte balance, functional indices and nutrient metabolites; interaction between drugs and metabolites.

Practical

Observations on clinical signs; measurement of anthropometric and clinical parameters; analysis of blood and urine; nutritional interpretation of laboratory data.

FSN 518      Diet Counselling       2(0+2)

Procedures of nutritional counselling in clinical practice; preparing nutritional and dietary care plans for individuals and groups; development of resources and dietary guidelines for counselling; records required for follow up study; group discussion and motivation as tools to bring attitudinal changes in food selection and preparation; exercises on writing scientific facts in simple manner for the people; use of exhibitions, demonstrations and workshops; setting up counselling unit and counselling in out patients wards in local hospitals; simulation techniques for counselling in selected settings.

FSN 521      Principles of Food Preservation         3(2+1)

   Theory

    History of food preservation; general operations involved in food preservation; general principles and methods of food preservation; asepsis and aseptic processing; use of dehydration, freeze drying, freezing at high and low temperature, irradiation, chemicals and additives in the preservation of foods; food contamination; food spoilage and food processing; principles and methodology of packaging and seam evaluation; packaging materials.

Practical

Familiarization with equipment used in food preservation; exercise with different food preservation methods.

FSN 522      Food Analysis and Quality Control      3(1+2)

Theory

Importance of food standards, quality control and assurance; food laws and regulations; application of food standards and specifications for foods; techniques for the assessment of quality of different foods; quality control labs- analytical, sensory, microbiological and physical methods administered for toxicity or contamination, hygiene and sanitation; standards and specifications for grading and marketing of finished products; food adulteration, strategies and approaches for quality control of foods; national and international standards for food quality protection from production to consumption; sampling techniques and analysis of foods; colorimetric, spectrophotometric, flourimetric and chromatographic techniques and microbiological methods used in nutrient analysis of foods.

Practical

Sensory and microbiological evaluation of foods; testing of food adulterants in different foods; analysis of foods for various nutrients.

FSN 523       Food Service Management       3(2+1)

Theory

Food Service institutions- menu suitable to each system, planning, recipe development and standardization of yields; equipment-selection, care and use; personnel management-job analysis description, monitoring work, in service training, personal hygiene; skills required to operate and manage food service system; organization and management of volume foods-storage, production and service, planning, budget and food cost control.

Practical

Recipe development, calculating cost using locally available foods; serving foods and high tea on large scale; standardizing large quantity of food preparations; in plant training in local hostel, canteen or hospital.

FSN 524       Process Methodology and Waste Disposal         3(2+1)

Theory

Concept and importance of process methodology; heat destruction of bacteria, enzymes and other heat labile organisms; methods for obtaining heat resistance data; heating and heat process data for various foods, graphical analysis of data; sanitary science- importance and principles of food sanitation; sanitation of receiving, production, processing and storage areas; need and importance of proper waste disposal, related problems and programmes; rodents and pest control; food regulatory agencies and their control for effective sanitation and waste disposal programmes.

Practical

Process mathematics calculation; determination of D-value; Z- value F- value and fH values and their implications in scientific food processing. Plotting of heat penetration curves; heat and cooling curves; determination of time: temperature relationship; familiarization with food sanitation and waste disposal problems and programmes.

FSN 531      Processing of Food Grains       3(2+1)

Theory

Structure of different cereals- wheat, rice, barley, oat, maize and millets; milling of grains-flour and its use in bakery products-bread, biscuits, cakes, dough-nuts, buns etc., milling and parboiling of rice, pearling and malting of cereals, milling and preparation of oat flakes, porridge and oatmeal; wet and dry milling of maize, preparation of corn starch, syrups, corn flakes; composition of legumes and their importance in Indian diet; importance, composition and nutritive value of various oil seeds; preparation of protein rich edible concentrates and their use in high protein foods; specifications and testing procedures; single cell proteins.

Practical

Exercises in baking bread, biscuits, cakes; rice milling and parboiling; pearling and malting of barley; preparation of edible flours and protein concentrates; determination of anti-nutritional factors.

FSN 532         Processing of Fruits and Vegetables     3(2+1)

Theory

Importance and scope of fruits and vegetables in human diet; unit operations of handling, grading, cleaning, sorting, peeling, changes in form and filling as related to home scale and commercial handling of fruits, vegetables and related products; general properties, harvesting and processing of fruits and vegetables; post- harvest practices; preparation of various fruits, vegetables and related products; carbonated beverages, non-alcoholic beverages and fruit juice concentrates; pickles, vinegar, tea, coffee and cocoa products; wine and fermentation technology.

Practical

Grading, selection and preparation of fruits and vegetables for preservation, canning and hot packing of fruits and vegetables; visit to a fruit and vegetable canning plant.

FSN 533    Processing of Milk and Milk Products     3(2+1)

Theory

Scope, trends and practices of dairying- chemistry of milk and milk products; dairy plant operations, receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, storage, transportation and distribution of milk; detailed composition of cow, buffalo and goat milk; physico chemical properties of milk; quality control in market, milk industry; platform tests and control of milk processing, preservatives and adulterants; special milk, milk products of India and other countries.

Practical

Testing the quality of milk, fat tests, SNF, COB, organoleptic evaluation; preparation of milk products, cream, butter, ghee, cheese, flavoured; pasteurized and sterilized milk.

FSN 534      Processing of Poultry, Fish and Meat    3(2+1)

Theory

Scope of meat, poultry and fish products in India- importance of hygiene in meat handling, factors affecting meat quality, storage, refrigeration and transportation of meat, poultry and eggs; grading, handling, candling, packaging methods and foil coating; preparation of meat and egg products; factors affecting quality of meat for ready use-and processing; methods of preservation, curing and smoking of meat; microbiological factors influencing keeping quality of meat and eggs; utilization of by- products.                                  

Practical

Candling and grading of eggs; preservation of eggs by different methods; slaughtering and dressing of meat animals and poultry birds; preparation of different meat, poultry and egg products.

FSN 535       Food Engineering       3(2+1)  

Theory 

   Unit operations in food engineering; mass and energy balance, fluid flow, fluid statics, fluid dynamics, fluid flow application; heat transfer- conduction, convection and radiation; heat exchangers and their designs; thermal processing- evaporation, dehydration, drying, balancing, pasteurization, distillation; mechanical separation-filtration, sieving, centrifugation, sedimentation; mechanical handling- conveying and elevation; size reduction and classification- mixing, kneading, blending, food plant hygiene- cleaning, sterilizing, waste disposal methods, engineering aspects of radiation processing.

Practical

Application of psychometric charts in food engineering, generation of steam and its applications, measurement of pressure and flow of fluids, study of heat exchangers, drier, elevating and conveying equipment, size reduction equipment and sieve analysis; food plant design; study of mechanical separators; kinetics of fruit and vegetable dehydration; visit to food processing plant.                                             

FSN 536           Food Packaging and Handling         3(2+1)

Theory

Introduction to packaging, packaging operation, package functions and design; principles in the development of protective packaging; deteriorative changes in foodstuff and packaging methods for its prevention; shelf-life of packed food, methods to extend shelf- life, food containers - rigid, flexible, pliable and edible containers (tin plate), flexible packaging materials and their properties; food packages- bags, pouches, wrappers, carton and other traditional packages; containers - wooden boxes, crates, plywood and wire bound boxes, corrugated and fibreboard boxes, textile and paper packs; special problems in packaging of foodstuff; consideration in the packaging of performance, packaging equipment, standards-and regulation, shrink packaging, bar coding, aseptic and retortable pouches, flexible and laminated pouches, aluminium as packaging material, biodegradable packaging, active packaging; labelling of packages, nutritional labelling- concepts, principles, requirements, consumer information and education, proper disposal of waste packaging materials, littering, recycling, etc.

Practical

Strength properties of packaging materials, water vapour and transmission rate of flexible packaging materials, identification and chemical resistance of plastic films, pre- packaging of vegetables, estimation of shelf- life of packaged food stuff, familiarization of different packaging material, forming, reforming, seaming exercises of cans of double seaming machines, crown corking, lugging and capping of jars, hermetical sealing of flexible packages, temper-proof caps and seams; integrity and evaluation of seam.

FSN 537              Fermented Foods            3(2+1)

Theory

Fermentation - application in foods, beverages, sauces and soups; processing methods; changes during and due to fermentation - enzymes, micro-nutrients and phytochemicals; fermented products of milk, meat, cereals, pulses, oilseeds, fruits and vegetables; production of bakers' and food yeasts, vinegar and food enzymes; model fermenter, malting, alcoholic fermentation; wines (generic, dry, sweet, semi-sweet, red, table, desert, burgundy), champagnes, beers, brandy, whiskey, rums, gins, vodka, ciders, punch and cocktails. Practical

Preparation of fermented foods - idli, bread, dosa, miso, tempeh, tofu, vinegar, cheese, yoghurt, and acidophillous milk and fermented sauces, alcoholic drinks and beverages, phytochemicals and organoleptic evaluation of alcoholic beverages, estimation of alcoholic content with ebbulometric methods.

FSN 541    Human Physiology       3(2+1)

Theory

Fundamentals of human physiology; cell structure; tissue system; body composition; digestive system, structure and function of major and related parts and functions; structure of heart, general circulation of blood, blood groups, blood pressure and factors controlling the same; respiratory systems, structures, mechanisms in blood and control of respiration; role of respiration in blood, pH and acid - base equilibrium; regulation of body temperature and energy metabolism; excretory structure, mechanism and control of excretion; role of kidney in acid - base equilibrium, stone formation and water-exchange, endocrine system - structure of ductless glands - hormones and their functions; reproductive system and its structure, physiology of reproduction; physiological changes during pregnancy; study of nervous system and skeleton system -,structure and functions, immunity and body defence mechanism; sense organs.

Practical

Blood collection; total and differential leucocytes count; estimation of haemoglobin concentration; estimation of serum iron; estimation of coagulation factors; tests for bile pigments and salts in blood and ketone bodies in urine; clinical interactions of various test; pulse count and measurement of blood pressure and volume, demonstration of E.C.G.; study of digestive enzymes; liver function tests.

FSN 542    Food Hygiene, Public Health and Sanitation     3(2+1)

Theory

General principles of hygiene, its relation to food preparation, personal hygiene and food handling habits; water supply - sources and impurities, household and large scale purification of water. Food poisoning- causes, different types, control measures; food borne infections, prevention of food poisoning; epidemic and diseases, spread notification, isolation, guarantee, increasing resistance of the host, immunity; destruction of microbes- disinfections, physical, mechanical and chemical methods; disposal of sewage, refuse and night soil; health service for the rural-population, health centers and mobile units;, health service at fairs and festivals; common home accidents and their prevention, first aid and home nursing.

Practical

Water sampling, microbial examination of food products; study of case, history of patients suffering from food poisoning.

FSN 543         Human Food Ecology         2(2+0)

Theory

Introduction to ecology of food; ecological balance, factors influencing ecological balance, environmental pollutants, viz., man-made, pollution, air, soil, housing, water pollutants etc. and their effects on health; protection of natural environment and programmes related to protection of natural environment, rational use of natural resources, low and non- waste technology; health laws, introduction to health laws related to environment, health, -occupational health, maternity and child health; drugs and cosmetics; medical statistics and medical education.

FSN 551          Food Economics         3(3+0)

Theory

Scope of economics in the study of food and nutrition, economic growth, income and nutrition, the economic analysis of malnutrition; the relationship between poverty, agricultural production and nutritional status, use of calorie consumption level to determine poverty line; economic measures to alleviate poverty and malnutrition in India; the five year plans and other programmes; nutritional effects of agricultural advances; evaluation of normal supply and demand behavioural and cultural determinants in food demand, theory of consumption and income consumption curves, price consumption curves; cost of production factors controlling food budget , main ways of reducing the cost of price policies in India, factors influencing prices, fluctuations, regulatory measures; marketing in India, malpractices, including use of faulty weight, and measures, grading and standardization criteria in quality determination; food distribution system in India; rationing system, fair price shops etc., food production, population and nutritional status; improved nutrition and the population problem; nutrition planning and national development; current and future, food needs of the nation; national food security system.

FSN 561     In-Plant Training in Processing Organisation     2(0+2)

Training in a processing unit for at least two months, introducing the functioning of the plant; selection and grading of the raw materials; processing of the material and marketing the same; quality control and assurance; public relation and advertisements; labour relations and welfare; housekeeping; typed term -paper and presentation required.

FSN 562     In-Plant Training in Food Service Management    3(0+3)

Training in a catering institute for at least two months, acquaintance with the working of food service institute, attending front office, working in the kitchen, waiting-receiving guests, taking order and translating to the kitchen staff, serving food, presenting the bill and seeing them off; accounting, maintenance of records; furnishings and housekeeping; term paper presentation and submission.

FSN 563     Dietetics Internship    3(0+3)

Internship in a teaching hospital for at least two months; acquaintance with the work of the dietary department, translating the dietary prescription and planning diets, ordering and receiving of food materials, supervising the preparation and service of food; interacting with the patients and educating them about the dietary modifications; presentation of case study, term paper presentation and submission.

FSN 571     Computer Applications in Foods         2(0+2)

Elements of programming and data base management; network analysis and its use in diet planning; computerization of menus, meal plans; food cost and recipes used in quantity cooking; recording case history and diet prescription and counselling; recording anthropometrical and clinical data of patients; use of computers in arriving at the nutritional value of prescribed diets; planning of standard hospital diets for different income groups and computation of nutritional value; computerization of values of clinical laboratory tests and reference standards, computers in thermal processing; food extrusions; nutrient kinetics; process time; computation and optimisation of processing variables; graphic representation of data.

FSN 581            Food Processing and Preservation          3(2+1)

Theory

Importance and need of food preservation; principles of food preservation; preservation of fruits and vegetables (drying, freezing, canning, concentrates, fermentation and food additives); processing of cereals, pulses and oil seeds; cereal and legume based food products; preservation of milk and milk products; preservation of meat, fish and egg products; spices and condiments; packaging principles and requirements; type of packaging material; food processing status in India; post harvest food conservation in India; food storage practices; transportation of fresh and processed foods; food laws and standards.

Practical

Exercises in preparation of products from cereals, pulses, milk and meat by various methods; visit to fruit and vegetable processing plant, flourmills, bakery and all extraction units.

FSN 582           Human Nutrition and Health         3(2+1)

Theory

Need and importance of nutrition; nutrients in foods and their functions; food requirements for different age groups; nutritional disorders; diet therapy and therapeutic adaptations of normal diet; health education programmes for the community; anti-nutritional factors and health; intentional and unintentional toxic substances in food and control measures; human nutrition and diseases; nutritional surveys and meal planning; nutrition in emergencies; weaning and supplementary foods; enrichment of the common food recipes; functional foods and health. Practical

Determination of different nutrients present in foods; calculation of energy from different foods; diet survey and preparation of materials for imparting nutritional education, meal planning and preparation of diets for different groups; visit to organizations implementing different nutritional programmes.

FSN 591 M.Sc. Seminar 1+0

FSN 592 Special Problem in M.Sc. 0+1

FSN 600 M. Sc. Research                                                                                                   

FSN 601       Proteins in Human Nutrition       2(2+0)

Theory

Protein foods, their production and consumption, assessment of protein quality, complementary base of meeting protein needs, amino acid pool, its regulation and dynamic behaviour, amino acid transport into cell, inter organ amino acid exchange under different conditions, protein feeding, protein turnover in man with special reference to body size, age and metabolic rate, efficiency of utilization of dietary protein under various conditions, effect of deficiency and imbalance of amino acids on protein turn over and growth, effect of hormones, corticosteroids, thyroids and androgens on protein metabolism, heritable disorders of amino acid metabolism.

FSN 602       Carbohydrates and Lipids in Nutrition and Disease   2(2+0)

Theory

Food carbohydrates and lipids- their structure, function, digestion, absorption, disorders related to carbohydrate and lipid metabolism- diabetes, obesity, atherosclerosis, hyperlipidemia and hypertension, glucose homeostasis as determined by insulin/ glucagon ratio; low glycemic index foods, dietary fibre and its role in health and disease; role of polyunsaturated fatty acids in the prevention of cardiovascular diseases.

FSN 603    Vitamins, Minerals and Trace Elements in Human Nutrition 2(2+0)

Theory

Relationship of vitamins, minerals and trace elements to health, growth and human welfare; classification, functions, RDA, absorption and utilization, deficiencies and toxicity of vitamins, vitamin like substances, minerals and trace elements; current status of vitamins and trace elements deficiency in developing countries with special reference to India; measures taken by national and international agencies to overcome these deficiencies; inter-relationship of vitamins, mineral with each other and with other nutrients.

FSN 604    Malnutrition and Starvation-the Indian Perspectives  2(2+0)

Theory

Malnutrition-introduction, causes and current scenario; impact of malnutrition on national development; current nutritional problems- their causes, history, epidemiology, classification, clinical features, prevention and treatment; starvation- history, anatomy, adaptation, changes, clinical features and treatment; anorexia nervosa- psychopathology, clinical features and treatment; food production, planning, utilization and by products; national, international policies and programmes- objectives and their implementation.

FSN 605      Food Poisoning, Allergy and Infection     2(2+0)

Theory

Introduction, definitions, causes of food poisoning, role of bacteria and fungus in food poisoning, fungal toxins, mushroom poisoning, sea food poisoning, toxins present in different food items, antinutrients, allergies, amines, metal poisoning, food additives, anti-vitamins, histamines, disposal of ingested foreign substances, toxicity lists, lathyrus poisoning, argimone poisoning, food intolerance, food additives, causes of infections, role of foods in infections, testing food allergies, idiosyncrasy; factors responsible for food allergies; clinical features, treatments, detoxification, safeguard and control measures; intentional and unintentional toxic substances; pesticidal residues; food laws and standards; food contamination.

FSN 606    Food Challenges in New Millennium    2(2+0)

Theory

Classification of foods; foods of future; special nutrients; technological changes; world food security; role of post harvest technology; nutrition programmes; health programmes and health education; impact of diet on chronic diseases; diet and obesity/ over weight; diet and diabetes; incorporating genetics into dietary guidance; regulating food processing and preservation through TQM and HACCP; GMF foods and their health implications; functional foods and organic foods; impact of WTO in food regulation.

FSN 607 Advances in Post Harvest Food Conservation       2(2+0)

Theory

Population growth, food production and food needs; post harvest food losses; factors affecting post harvest losses and their control; pre and post harvest treatments in relation to improving -shelf- life and reducing post harvest losses; need for pre- processing and processing of foods in relation to conservation; importance and need for cleaning, grading, transportation and storage of foods; traditional and modern food storage structures; community storage structures; refrigerated, hypo boric, controlled atmospheric storage of foods; use of radiation in food conservation; role of packaging and packaging materials in food conservation; present status of storage and processing; role of research institutions and warehouses corporations in food conservation; marketing standards and food laws.

FSN 611 Advances in Food Science and Nutrition    2(2+0)

Theory

 Evaluation of food preservation, preservation and preparation methods; nutritional changes upon cooking particularly with reference to proteins, carbohydrates, lipids, vitamins and minerals; food ingredients and additives, social and economic implications of additives and extent of use; problems in safety evaluation risk, cost and benefits, exploitation of human beings; food economics and nutrition issues, chemical clause, the absolute zero for carcinogens, unavoidable contaminants in foods; issues of fabricated foods.

FSN 612 Food System with Relevance to Human Nutrition  2(2+0)

Theory

Integration of science and engineering; principles of fluid concentrates, frozen and dehydrated products and their unit operations; food fabrication and development; chemical, physical and microbiological phenomenon of fermented and lipid foods as related to preparation, storage practices and products characteristics.

FSN 613 Advanced Nutrient Utilization    2(2+0)

Theory

Carbohydrates, proteins, lipid, their chemical and biological properties; in-depth treatment of digestion, absorption, transport and utilization of dietary carbohydrates, proteins, amino acids, vitamins and minerals, for growth and energy production; fat deposition, energy reactions and pertinent requirements of human beings; detoxification of blood and other body fluids; electrolyte, water and acid base balance; use and handling of radio isotopes; general procedures for radio assay, procedures involved, nutritional labelling concepts.

FSN 614   Research Methods in Food Science and Human Nutrition 2(2+0)

Theory

Review of advanced techniques in food analysis and quality control; Theological techniques and instrumentation applicable to dough systems, milk, fruit and vegetable products; juices, syrups, meats, malt extract and confectionery foods, including fermented foods; determination of browning and associated reactions in the foods and their implications; qualitative and quantitative methods of food analysis; food additives; residual and deleterious effects in foods; purification and bioassay techniques; sensory evaluation of foods; methods of fortification, supplementation and complementation as new developments.                   

FSN 615  Genetically Modified Foods                                                                             

GM foods; history of genetically engineered foods; GM foods controversies; nutritional, emotional, social and religions concerns; health benefits of GM foods, environmental benefits, economic ramification; medical benefits, foods safety improvements; monitoring concerns of GM foods, human food safety, monitoring, environmental concern with naturally occurring toxicants and other future considerations.

FSN 621 Food and Nutrition Policies        2(2+0)

Theory

Historical background, role of food and nutrition policies in socio-economic development and as determinants of productivity, achievements and aberrations of food and nutrition policies, cost and benefits of special programme, recent trends in production and prices of food and their implications for the nutritional status of economically weaker sections; planning, administrative and organizational aspects of nutrition, measurements of under and over nutrition, role of green, blue and white revolutions in improving nutritional status; food production and consumption trends in different countries.

FSN 622 Advances in Maternal and Child Nutrition         2(2+0)

Theory

Current situation of maternal and child nutrition in India; survey of maternal and child nutrition; scope and pattern of current materials and child nutrition problems; methods underway for overcoming maternal and child health problems in different countries with special reference to India under varying socio-economic conditions; field observations and survey to develop studies in relation to maternal and child services in the community; nutritional problems of mothers and children of importance; review of recently reported research and legislative decisions regarding abortions, miscarriages etc. and their effect on nutritional health.

FSN 623 Energy Requirement in Human Nutrition and Diseases  2(2+0)

Theory

Carbohydrates in diseases related to nutrition; dietary fibre - effect on availability to nutrients; bile and acid metabolism; lipogenesis and lipid mobilization; functions of lipo-proteins; essential fatty acids; role in foetus and infant growth and developments; nutritional significance of various fractions of milk, egg, meat, fish, seed and leaf proteins; effect of processing and storage on the availability of proteins and lipids; protein and allergy; adaptation of body to low intake of energy and proteins; hormonal control and inborn errors of carbohydrate, protein and lipid metabolism.

FSN 631  Role of Nutrition in Agricultural Development    2(2+0)

Theory

Current nutritional problems in India and other countries, impart of malnutrition on national development, recent advances in agricultural techniques, development of food industry in India, recent techniques of food preservatives trends in food utilization and marketing problems facing consumers of food, food availability for consumption, food balance sheet, food expenditure pattern, food distribution, world food supplies, present situations, future projection of food requirements, population growth, demographic structure of the population, cause for rapid population growth and its effects in India, popularization of newly developed food and high yielding varieties.

FSN 641 Applications of Biotechnology in Food Science     2(2+0)

Theory

Biotechnology- history, processes and products; applications of biotechnology in production; agriculture, technologically designed raw materials; plant cell suspension and plant derived products; biotechnology in enzymology and product development, fermentation processes, ethanol, wine, beer etc. fruit juice extraction and citrus technology, genetic improvements of food grade micro-organisms; nutritional significance of food products developed by biotechnological techniques; analytical methods and biotechnological aspects of biological processes; scientific, technological and resource constraints on biotechnology; important factors affecting development in biotechnology

FSN 651    Advances in Food Engineering and Post Harvest Technology 2(2+0)

Theory

Advances in thermal processing of foods; equipment and machines involved in thermal processing; heat transfer- theory and applications; fluid flow- theory and applications; fruits and vegetables processing equipment; cleaning, washing, grading, size reduction; conveyors. and elevators; milling and mixing; applications in food processing; grains cleaning and grading equipment; grain drying and storages; unit operations and basic equipment involved in milling, baking, parboiling and malting; equipment and machines involved in oil extraction; theory and applications of refrigeration, freezing, evaporation, concentration and processing equipment and their applications in food processing; milk processing equipment.

FSN 652 Organic Foods-Myths, Constraints and Opportunities  2(2+0)

Theory

Concepts, importance and scope of organic foods; current status, nutritional and functional properties of organic foods; constraints, challenges and opportunities; advantages and disadvantages of organic and natural foods; ignorance, myths and taboos of organic foods; microbiological hazards; food quality and health safety of organic foods in comparison to non-organic foods; national and international standards; use of organic foods in cancer therapy; nutritional implications of organic and conventionally grown foods.

FSN 653 Speciality Foods       2(2+0)

Theory

Issues of specialty foods- definition, general, concept, speciality food distribution, interest in speciality foods, standards of nutritional quality, organoleptic and microbiological properties; nutritional implications, speciality foods for different age groups and conditions for infants, children, geriatrics, obese, hypertensive, diabetics and cardiac patients; market overview of speciality foods; household development; consumers trends; eating habits and disposable income; economic indicators, retail market structure, trade structures, key player, market share, logistics and retail economy.

FSN 691 Ph.D. Seminar       1+0

FSN 692 Special Problem in Ph.D. 0+1

FSN700 Ph.D.Research                    

 

 

Course Curriculum of B Tech (Food Science & Technology):

Semester wise course schedule

B. Tech. in Food Science & Technology: Year I

Course No.

Title

Credit Hours

Semester I

FST 111

Basics of  Food Science

4(2+2)

FST 112

Demand and Supply Mechanisms of Food

2(2+0)

FST 113

Principles of Food Preservation

4(2+2)

FST 114

Basic Food Ingredients

2(2+0)

FST 115

Introductory Food Chemistry

3(2+1)

FST 116

Elements of  Human Nutrition

4(3+1)

FST 117

Engineering Drawing

2(0+2)

Ort 011

Orientation

1(1+0)NC

 

Total

21+1NC

Semester II

FST 121

Technology of Cereals, Pulses and Oilseeds

4(2+2)

FST 122

Post Harvest Management of Fruits and Vegetables

3(2+1)

FST 123

Principles of Economics

2(2+0)

FST 124

Food Microbiology

3(2+1)

FST 125

Basic Biochemistry

3(2+1)

FST 126

Fluid Mechanics and Hydraulics

2(1+1)

FST 127

Workshop Technology

3(2+1)

FST 128

Sensory Evaluation of Food Products

2(1+1)

NCC/ NSS/ PE

NCC/ NSS/ Physical Education

1(0+1) (NC)

 

Total

22+1NC

 

Semester III

FST 231

Bakery and Confectionery Products

4(1+3)

FST 232

Technology of Fruits and Vegetables  

3(2+1)

FST 233

Technology of Fish, Meat and Poultry Products

4(2+2)

FST 234

Heat and Mass Transfer

2(2+0)

FST 235

Food Processing Equipments I

3(2+1)

FST 236

Industrial Microbiology

3(2+1)

FST 237

Food and International Trade

3(3+0)

 

Total

22

Semester IV

FST 241

Food Packaging Technology

4(2+2)

FST 242

Technology of Milk and Milk Products

4(2+2)

FST 243

Extrusion Technology

3(2+1)

FST 244

Processing of Spices, Medicinal and Aromatic Crops

3(2+1)

FST 245

Food Processing Equipments II

3(2+1)

FST 246

Food Quality

2(1+1)

FST 247

Environmental Sciences

2(2+0)

 

Total

21

B. Tech. in Food Science & Technology: Year III

Semester V

FST 351

Techniques in Food Analysis

3(1+2)

FST 352

Food Biotechnology

3(2+1)

FST 353

Food Industry By-products and Waste Utilization

3(2+1)

FST 354

Instrumentation and Process Control

3(2+1)

FST 355

Food Safety and Microbial Standards

3(2+1)

FST 356

Food Hygiene and Sanitation

4(3+1)

FST 357

IT Applications in Food Industry

2(1+1)

 

Total

21

Semester VI

FST 361

Fermented Food products

3(2+1)

FST 362

Product Development and Formulation

2(1+1)

FST 363

Food Laws and Regulations

3(2+1)

FST 364

Quality Assurance and Certifications

3(2+1)

FST 365

Food Storage and Conservation

4(2+2)

FST 366

Food Plant Layouts

3(1+2)

FST 367

Entrepreneurship Development and Communication Skills

2(1+1)

FST 368

Business Management and International Trade

3(3+0)

 

Total

23

B. Tech. in Food Science & Technology:  Year IV

Semester VII

FST 471

Hands on Training in  Food Technology

(Food Processing & Preservation, Bakery & Confectionery, Processing of Milk & Milk Products, Processing of Fish, Meat & Poultry Products and Processing of Cereals, Pulses & Oilseeds)

25(0+25)

 

Total

25(0+25)

Semester VIII

FST 481

Project Preparation/ Industrial Training 

20(0+20)NC

FST 482

Presentation/ Report Writing               

5(0+5)

 

Total

5+20NC

                                                                              

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