INTEGRAL UNIVERSITY
LUCKNOW
SYLLABUS
of
B.TECH.
FOOD-TECHNOLOGY
2015-16
B. TECH. FOOD TECHNOLOGY
SEMESTER VI
S. No.
Course Code
Subject Periods
Evaluation Scheme
Subject Total
Sessional Exam.
Theory
L T P CT TA Total ESE
1. FT-601 Bakery and Confectionery Technology
03 01 00 30 20 50 100 150
2. FT-602 Novel Food Processing Technologies
03 01 00 30 20 50 100 150
3. FT-603
Food Packaging Technology
03 01 00 30 20 50 100 150
4. FT-604
Food Additives and Ingredients
03 01 00 30 20 50 100 150
5. FT-605 Food Equipment design and Process Modelling
03 01 00 30 20 50 100 150
6. FT-606
Food Biotechnology 02 01 00 15 10 25 75 100
7. FT-651 Analytical Techniques in
Food Technology Lab 0 0 03 10 10 20 30 50
8. FT-652
Food Biochemistry and Biotechnology Lab
0 0 06 20 20 40 60 100
9. FT-653
Bakery and Confectionary Technology Lab
0 0 03 10 10 20 30 50
10. GP-601 General Proficiency - - - - - 50 - 50
Total 17 06 12 - - 405 695 1100
B.TECH
FOOD TECHNOLOGY
SEMESTER-VI
BAKERY AND CONFECTIONARY TECHNOLOGY
FT– 601
w.e.f. Session 2014-15 L T P 3 1 0
UNIT-I [8]
Global Status of bakery and confectionery industry. Review of raw materials and
quality parameters of wheat flour, flour standards; dough development; methods of
dough mixing; dough chemistry, rheological testing of dough-Farinograph,
mixograph. Extensograph, Amylograph/ Rapid- visco analyzer, Falling number,
Hosney's dough stickiness tester and interpretation of data.
UNIT-II [8]
Bread: various methods of production and effect of various formulations and process
parameters on quality. Staling of bread, losses during manufacture and methods to
control them; machinery used in bakery industry, multigrain bread, gluten free
products, traditional bakery products, shelf life.
Biscuits and Cookies: Ingredients and flour specification; types of biscuits, doughs -
developed doughs, short doughs, semi-sweet, enzyme modified doughs and batters
importance of the consistency of the dough.
UNIT-III [8]
Cakes: Flour specifications-, ingredients, manufacturing process and quality
evaluation. Preparation of other bakery products - rusks, crackers, buns, muffins,
pizza; raw materials, methods of production, quality parameters.
Confectionery manufacture: Raw materials used in the confectionery manufacturing
and processing industry - including quality control methods. Cocoa, Sugar, Dried milk
products, Special fats, Emulsifiers, Nut kernels. Production of cocoa liqueur from the
cocoa bean, Dark, milk and white chocolate, manufacturing processes.
UNIT-IV [8]
Chocolate Processing Technology : Compound coatings and candy bars; tempering
technology, chocolate hollow figures, chocolate shells, enrobing technology,
manufacture of candy bars, Presentation and application of vegetable fats; production
of chocolate mass.
UNIT-V [8]
Sugar Confectionery manufacture: General technical aspects of industrial sugar
confectionery manufacture, Manufacture of high boiled sweets-Ingredients, Methods
of manufacture- Types-Center-filled, lollipops, coextruded products. Manufacture of
gums and jellies-Quality aspects
Manufacture of Miscellaneous Products: Caramel, Toffee and fudge-Liquorice paste
and aerated confectionery, Lozenges, sugar panning and Chewing gum, Countlines-
Quality aspects
Bakery Plant - Layout, setting up of units and hygienic conditions, operation and
maintenance.
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.
NOVEL FOOD PROCESSING TECHNOLOGIES
FT-602
w.e.f. Session 2014-15 L T P
3 1 0
UNIT-I [8]
High Pressure Processing: Principles of high pressure processing, Effects of high
pressure on food quality: Pressure effects on microorganisms, texture and nutrients of
food. Hurdle Technology Concept; effect on preservation of food
UNIT-II [8]
Pulsed electric fields processing: PEF treatment systems, main processing parameters.
Mechanisms of action: mechanisms of microbial inactivation.
UNIT-III [8]
Osmotic dehydration: mechanism of osmotic dehydration, application of osmotic
dehydration.
Membrane separation: Principle, different types of Membrane processing, Application
in Food industry
UNIT-IV [8]
Ultrasound processing: fundamentals of ultrasound, ultrasound as a food preservation
and processing aid, effects of ultrasound on food properties.
UNIT-V [8]
Alternate thermal processing: Microwave heating, Radio-frequency processing:
dielectric heating, radio-frequency heating; Ohmic heating, Freeze drying, freeze
concentration, UV radiationtowers.
Suggested Readings:
1. P J Fellows (2009). Food Processing Technology: Principles and Practice. Third edition. Wood Head Publishing in Food Science, Technology and Nutrition.
2. Howard Q. Zhang,, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan (2011). Nonthermal Processing Technologies for Food. Wiley-Blackwell.
3. Ortega-Rivas, Enrique (2012). Non-thermal Food Engineering Operations. Springer.
4. N S Isaacs (1998). High pressure food science, bioscience and chemistry. Wood Head Publishing limted.
5. H L M Lelieveld, S Notermans, and S W H De Haan (2007).Food preservation by pulsed electric fields: From research to application. Wood Head Publishing limted.
FOOD PACKAGING TECHNOLOGY
FT-603
w.e.f. Session 2014-15 L T P
3 1 0
Unit 1 [8]
Packaging Machineries, Systems and Regulations, Introduction to Food Packaging:
History, Definitions, Importance and scope functions of packaging, package
components.
Unit 2 [8]
Packaging Materials and Properties: Manufacturing process, types, properties,
advantages and disadvantages. Primary Packaging Materials. Paper and paper based
packaging materials, Plastic as packaging materials: Brief history, processing,
classification, mechanical, optical and barrier properties like WVTR, GTR, additives in
plastics.
Unit 3 [8]
Aluminium foil. Metal packaging materials. Manufacture of tin plate, TFS, fabrication,
corrosion and remedial measures. Glass packaging materials: Composition, structure,
properties, manufacture, design and closure. Plastic collapsible tube. Composite
container. Secondary Packaging Material: Folding carton. Transport packaging
materials- corrugated fiber board boxes, wooden boxes. Ancillary Packaging Materials:
Printing inks, varnishes, lacquers and adhesives. Factors responsible for the selection
of Packaging materials for fresh and processed food products.
Unit 4 [8]
Packaging requirements of different types of foods : fruits and vegetables, meat, fish,
poultry, dairy products, edible oils and spice products, bakery products,
confectioneries, Instant foods, extruded foods, snack foods, alcoholic and non
alcoholic carbonated beverages, compatibility and estimation of shelf life.
Unit 5 [8]
Packaging Machineries, Systems and Regulations: Packaging Machineries: Bottling,
canning, capping, labeling, form- fill sealing, strapping, cartonning machineries.
Packaging Systems: Vacuum and gas packaging, aseptic packaging, retort packaging,
CAP and MAP, active packaging, shrink packaging, lined cartonning system.
Packaging Standards and Regulations: Laws, regulations, specifications and quality
control, recycling of plastic packaging materials: Collection, separation and disposal.
Suggested Readings:
1. Jung H. Han. Innovations in Food Packaging. Elsevier Science Ltd. 2. Gordon L. Robertson. Food Packaging: Principles and Practice. CRC press 3. Dong Sun Lee, Kit L. Yam , Luciano Piergiovanni. Food Packaging Science
and Technology. CRC press 4. Raija Ahvenainen. Novel Food Packaging Techniques. Woodhead Publishing 5. M. L. Rooney. Active Food Packaging. Blackie Academic & Professional 6. Aaron L. Brody, E. P. Strupinsky, Lauri R. Kline. Active Packaging for Food
Applications. Taylor & Francis 7. Charles L. Wilson. Intelligent and Active Packaging for Fruits and Vegetables.
Taylor & Francis 8. Aaron L. Brody, PhD, Hong Zhuang, PhD, Jung H. Han. Modified
Atmosphere Packaging for Fresh-Cut Fruits and Vegetables.John Wiley & Sons.
FOOD ADDITIVES AND INGREDIENTS
FT-604
w.e.f. Session 2014-15 L T P
3 1 0
UNIT-I [8]
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 [8]
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 [8]
Flavor Technology: Types of flavors, flavors generated during processing - reaction
flavors, flavor composites, stability of flavors during food processing, analysis of
flavors, extraction techniques of flavors, flavor emulsions, essential oils and
oleoresins, authentication of flavors etc.
UNIT-IV [8]
Ingredients used in food production e.g. sugar, starches/modified starches, fibres,
proteins/protein hydrolysates and fats etc and their technology of production and
application. Sugars and Sweeteners: Sugars, syrups, sugar alcohols, potent sweeteners,
sugar products, caramelization. Sweetener chemistry related to usage in food products.
UNIT-V [8]
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:
1. Branen, A. F. et al, Food Additives; Marcel Dekker. 2. George, A. B., Encyclopedia of food and color additives, Vol III; CRC Press. 3. Nakai, S. and Modler, H. W, Food proteins. Processing Applications; Wiley 4. Inteaz Ali, Food Quality Assurance-Principles and Practices; CHIPS, Texas.
FOOD EQUIPMENT DESIGN AND PROCESS MODELING
FT – 605
w.e.f. Session 2014-15 L T P
3 1 0
Unit - 1 [8]
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 [8]
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 [8]
Design of dryers: Introduction, types of driers, design consideration of dryers. Design
of heat Exchangers, evaporators.
Unit - 4 [8]
Design of high pressure processing, pulse electric field processing, ultrasound and
pulse UV light.
Unit - 5 [8]
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.
FOOD BIOTECHNOLOGY
FT – 606
w.e.f. Session 2014-15 L T P
2 1 0
Unit 1: [8]
Introduction to Food Biotechnology- Biotechnology application to food stuffs, Landmarks
in biotechnology, Advantages of using microorganisms, What is genetic engineering
and recombinant DNA technology, Structure of DNA and RNA, Control of gene
expression and gene complexity in prokaryotes and eukaryotes., Genetic engineering
in E. coli and other prokaryotes, yeast, fungi and mammalian cells, molecular tools in
food safety evaluation.
Unit 2: [8]
Biotechnology in Food Processing- Unit Operation in Food Processing, Quality Factors in
Preprocessed Food, Food deterioration and its control.
Modification and Bioconversion of food raw materials- Bioconversion of whey, molasses and
starch and other food waste for value addition.
Unit 3: [8]
Molecular methods and Production- Methods and application of molecular cloning in
foods, Tools in genetic engineering, Enzymes, Cloning vectors etc., Gene Cloning and
strategies, Recombinant DNA techniques, Developmental technique for new plant
varieties.
Application of Biotechnology to Food products- Microbial role in food products
Yeast, Bacterial and other microorganisms based process and products.
Unit 4: [8]
Regulatory and Social aspects of Food Biotechnology- Modern Biotechnological regulatory
aspects in food industries, Biotechnology and Food: A Social Appraisal.
Suggested Readings:
1. Principles of gene manipulation-Old and Primrose 2. Molecular Cloning (Vol 1,2,3)-Sambrook and Russell 3. Food Biotechnology: Dietrich Knorr,Inc.New York and Basel 4. Perry Johnson-Green. Introduction to Food Biotechnology. CRC Press. 5. Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, and Robert E. Levin.
Food Biotechnology. Taylor and Francis.
ANALYTICAL TECHNIQUES IN FOOD TECHNOLOGY LAB
FT-651
w.e.f. Session 2014-15 L T P
0 0 3
1. Study of Texture Analyser to measure the textural properties of different food samples (Biscuits, Breads, Paneer, Ketchup, Dough etc).
2. Study the Texture profile analysis (TPA) of different samples using Texture Analyser.
3. Estimation of Fiber content of food samples using ‘FIBRA PLUS’.
4. Estimation of Protein content of food samples using ‘KEL PLUS’.
5. Evaluate the Fat content of some oil seeds using ‘SOCS PLUS’. 6. Determine the water activity of food sample by ‘Water Activity Meter’. 7. Compare the given sample with standard sample for its colour by
‘Hunter Clour Lab’.
8. Determine the carbohydrate content of given sample using suitable methods.
9. Study of pH meter, conductivity meter, spectrophotometer. 10. Study of HPLC, GLC, and TLC for analysis of different food
constituents.
FOOD BIOCHEMISTRY AND BIOTECHNOLOGY LAB
FT-652
w.e.f. Session 2014-15 L T P
0 0 6
1 Estimation of ascorbic acid in lemon juice.
2 Preparation of sample for mineral estimation by ashing method.
3 Qualitative estimation of a Calcium in given sample.
4 Estimation of cholesterol in a given sample by zak s method.
5 Determine the iso-electric point of peas.
6 Study the effect of enzyme concentration on enzyme kinetics.
7 Determination of reducing sugar from unknown solution by using 3, 5- di-nitro
salicylic Acid (DNS).
8 Determine the Protein content of a given sample by Lowry’s method.
9 Detect the presence of protein in urine by sulfosalicylic acid test.
10 Check the presence of Glucose (Carbohydrate) in urine sample by conducting
benedict test.
11 Detect the presence of protein by heat coagulation test.
BAKERY AND CONFECTIONARY TECHNOLOGY LAB
FT-653
w.e.f. Session 2014-15 L T P
0 0 3
1. Perform the quality test on wheat flour /maida for bakery applications on different parameters (moisture, Total ash, gluten content, sedimentation value etc.)
2. Prepare the Bread rolls and assessment of its quality 3. Prepare the cake and assessment of its quality. 4. Perform the quality test on fat/butter for bakery applications on different
parameters 5. Carry out the assessment of market Candy and Chewing gum. 6. Prepare Candy (orange and mango flavour )and to perform its quality
assessment tests. 7. Perform the quality assessment test on yeast and skimmed milk powder for
bakery application. 8. Preparation of toffee from apple and tomato pulp and to perform its quality
assessment tests. 9. Prepare Chocolate cookies and assessment of its quality. 10. Prepare the French bread and assessment of its quality. 11. Preparation of bread by straight dough methods with and without dough
improvers and to study the difference.