Publication No.

ICAR/ED(A) Pub-11/1-2001

CURRICULUM AND SYLLABUS FOR MASTER'S DEGREE PROGRAM FOOD SCIENCE AND TECHNOLOGY

EDUCATION DIVISION
INDIAN COUNCIL OF AGRICULTURAL RESEARCH KRISHI ANUSANDHAN BHAVAN, PUSA, NEW DELHI-110 012

CURRICULUM AND SYLLABUS FOR MASTER'S DEGREE PROGRAM FOOD SCIENCE AND TECHNOLOGY

CURRICULUM AND SYLLABUS FOR MASTER'S DEGREE PROGRAM FOOD SCIENCE AND TECHNOLOGY

ICAR

ACCREDITATION BOARD EDUCATION DIVISION INDIAN COUNCIL OF AGRICULTURAL RESEARCH KRISHI ANUSANDHAN BHAVAN, PUSA, NEW DELHI-110 012

Publication No. ICAR/ED(A) Pub-11/1-2001 PRINTED : SEPTEMBER, 2001

OSD (DIPA) Director (DIPA) Chief Production Officer Technical Officer

: DR B.N. CHOUDHARY : : : A. CHAKRAVARTY VlRENDER KUMAR BHARTI ASHOK SHASTRI

Published by Shri A. Chakravarty, Director (DIPA), Indian Council of Agricultural Research, New Delhi, Laser typeset by M/s Vee Kay Printers, 37-A, Kundan Nagar, Near Bank Enclave, Laxmi Nagar, Delhi-110092 and printed at M/s Vinayak Press, B-177/1, Okhla, Phase-I, New Delhi-110020.

PREFACE

With liberalization of Indian economy, all-round industrial growth has been witnessed in all sectors with improvement in social and economic conditions of our people. This has created demand for more and better quality foods. With advancement in production technology, high yield levels will lead to large amount of marketable surplus of food grains and crop residues, demanding appropriate handling, processing, preservation, storage, marketing and utilization. The development of processing industries to preserve the perishable agricultural produce will not only improve economic and nutritional status of our population but it may help in employment generation in rural as well as urban areas of the country. This can be achieved by linking production, and postharvest technology in synergistic way. At present the export from agro-sector represents about 16% of total Indian exports. The primary export commodities are cereals, fruits, vegetables and their processed products, and marine products but fast growing speciality products have also penetrated in foreign markets. Considering the contribution of these products in Indian export, it is necessary to have appropriate technology fc r handling and processing of agricultural produce. The importance of Food Science and Technology lies in the fact that it has capability to provide food to our population through scientific conservations, eliminating avoidable losses and making available more balanced and nutritious food. High value products from low grade material can be produced by innovative and appropriate processing and packaging technologies and also from byproducts and residue waste using integrated approach. Thus modernization of postharvest operations and agro-processing industries through innovative and appropriate technology has a vital role to play in national economy in general and rural economy in particular. Considering the above aspects, the role of agricultural scientists does not stop at farm level but it continues till the harvested crops and animal products are processed, preserved and further modified into useful, and nutritious products, until these are utilized by the consumer. Hence, the postharvest handling and processing need to be attended on priority basis at national level. The postgraduate agricultural education should meet the occupational demand and absorptive capacity of the economy. Specializations offered at postgraduate level are by and large needed for jobs in research and education sector. Moreover, with development of processing industries, it is quite likely that the demand for food scientists and technologists will increase in the next few decade. Hence, specializations offered at postgraduate level need to be strengthened considering occupational needs as well as demands of the food industries. Food Science is basically interdisciplinary programme involving chemistry, microbiology and engineering. Hence, basic knowledge of these three disciplines becomes mandatory if student wishes to persue career in this discipline. In order to develop strong and need based programme, core courses in above disciplines need to be added for developing Food Science and Technology discipline for effective preservation, processing and utilization of perishable agricultural produce. The Indian Council of Agricultural Research had taken initiatives to have qualitative improvement in PG course-curricula for all the branches of agricultural science so that new emerging areas in each discipline can form a part of syllabus. The third Dean's Committee of

ICAR which formulated common course-curricula for various under-graduate programmes offered bv SAUs and Deemed to be universities functioning under ICAR system had also made suggestions to have common course-curricula for PG programmes. The ICAR constituted a Committee for restructuring of PG curriculum for Food Science and Technology with Dr. K.S. Sekhon, Additional Director of Research, PAU, Ludhiana; Dr. Y.K. Sharma, Head, Department of Food Science and Technology, JNKVV, Jabalpur; Dr. P. Jacob John, Prof. Postharvest Technology, KAU, Vellanikkam, Kerala; Dr. G.S. Chauhan, Prof, of Food Science and Technology, GBPAUT, Pantnagar and Dr. D.B. Wankhede, Associate Dean and Principal, College of Food Technology, MAU, Parbhani as members; and Dr. S.S. Kadam, Head, Department of Food Science and Technology and Associate Dean & Principal (PGI), Mahatma Phule Krishi Vidyapeeth, Rahuri as its co-ordinator. The committee obtained the curricula and syllabi of PG degree programmes from different universities from India and abroad and after critical examinations of those documents, a draft paper incorporating suggested common curriculum for M.Sc. Degree programme in food Science and Technology was prepared and circulated to all members of the committees for review. The meeting of the committee members was held at me Department of Biochemistry at IARI, New Delhi on May 6, 1999 and the proposed curriculum and syllabus was discussed thoroughly. It was also suggested that the opinions of other experts, industrialists and students in Food Science may be sought on draft course-curriculum and syllabus by inviting them to participate in a workshop to be organised for the purpose. The workshop on PG Course-curriculum for Food Science and Technology was held at College of Agriculture, Pune on October 12-13, 1999. In developing common course curriculum and syllabus, new emerging areas such as food biotechnology, health foods, development in food packaging, value addition and by-product utilization, advances in food processing and quality control and processing equipments were incorporated in the new course curriculum as well as in syllabus. Keeping in view trade barriers in export of food items, a separate course on international trade has been included in the course curriculum. We gratefully acknowledge the guidance and encouragement received from Dr. R.S. Paroda, Secretary (DARE) and DG, ICAR and Chairman of Accreditation Board in restrucuring PG course curiculum and syllabus for Food Science and Technology. We are thankful to all members of the committee and invitees of the workshop for their inputs in developing new course curriculum and preparation of this document. We hope that this document will serve as a guide and help in achieving unformly high standard of post-graduate education in the Food Science and Technology. The Education Division will appreciate comments and suggestions for improving and updating this publication in future. S.S. KADAM N.L. MAURYA S.L. MEHTA

CONTENTS
Page No. Preface Curriculum Course Contents 1 2

Annexures I List of Participants in the meeting of BSMA Committee 15 16

II List of Participants in BSMA Workshop

CURRICULUM
A. Major A. 1 Core Courses
FST 501 FST 502 FST 504

9 Credits

Principles of food processing Food microbiology Food chemistry

(2+1) (2+1) (2+1)

0+1 Credit 10-15 Credits

Seminar A. 2 Optional Courses FST FST FST FST FST FST FST FST FST FST FST FST FST FST FST 503 505 506 507 508 509 510 511 512 513 514 515 516 517 518 Principles of food engineering Food quality assurance Food packaging Food biotechnology International trade Cereal and legume technology Fruit and vegetable technology Technology of milk and milk products Technology of meat, fish and poultry products Fermentation technology Postharvest technology of plantation drops Advanced techniques of food analysis Technology of oilseeds and fats Protein technology Marketing and business administration

(2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (2+1) (1+2) (2+1) (2+1) (2+0)
10-15 Credits

A. 3 Suporting Courses As recommended by students of advisory committee

Total 35 Credits

A-l. CORE COURSES

FST 501 Principles of food processing (2+1)

Scope and importance of food processing. National and international perspectives. Principles and methods of food preservation-freezing, heating, dehydration, canning, additives, fermentation, irradiation, extrusion cooking, hydrostatic pressure cooking, dielectric heating, microwave processing, aspectic processing, hurdle technology, Juices and concentrates/membrane technology. Storage of food, modified atmosphere packaging. Refrigeration, freezing and drying of food, minimal processing, radiation processing. Practicals Determination of thermal process time, osmotic dehydration of food. Preparation of intermediate moisture food, clarified juice, candy and microwaved (cooked) foods. Canning of fruits and vegetables, precooling unit and cold storage, extrusion cooking, modified atmosphere packaging. Suggested Readings Arsdel W.B., Copley, M.J. and Morgen, A.I. 1973. Food Dehydration, 2nd Edn. (2 vol. Set). AVI, Westport. Bender, A.E. 1978. Food Processing and Nutrition. Academic Press, London. Fellows, P. and Ellis H. 1990. Food Processing Technology: Principles and Practice, New York. Jelen, P. 1985. Introduction to Food Processing. Prentice Hall, Reston Virginia, USA. Lewis, M.J. 1990. Physical Properties of Food and Food Processing Systems. Woodhead, UK. Wildey, R.C. Ed. 1994. Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall, London. FST 502 Food microbiology (2+1)

History of microbiology of food. Microbial growth pattern, physical and chemical factors influencing destruction of micro-organisms. Types of micro-organism normally associated with food-mold, yeast, and bacteria. Micro-organisms in natural food products and their control. Contaminants of foods-stuffs, vegetables, cereals, pulses, oilseeds, milk and meat during handling and processing. Biochemical changes caused by micro-organisms, deterioration of various types of food product. Food poisoning and microbial toxins, microbial food fermentation, standards for different foods. Food borne intoxicants and mycotoxins.

Practicals Microscopy and micrometry. Preparation of nutrient media, sterilization and inoculation techniques, Isolation of pure culture, microbial examination of natural food products, identification of food pathogen in water, milk, cereals, pulses, oilseeds, meat and poultry. Microbial production of alcohol (cereal based), acetic acid and lactic acid. Suggested Readings Branen A.L. and Davidson, P.M. 1983. Antimicrobials in Foods. Marcel Dekker, New york. Jay J.M. 1986. Modern Food Microbiology. 3rd Edn. VNR, New York. Robinson, R.K. Ed. 1983. Dairy Microbiology. Applied Science, London. FST 504 Food chemistry (2+1)

Food chemistry-definition and importance, water in food, water activity and shelf life of food. Carbohydrates-chemical reactions, functional properties of sugars and polysaccharides in foods. Lipids: classification, and use of lipids in foods, physical and chemical properties, effects of processing on functional properties and nutritive value. Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing.-Losses of vitamins and minerals^due to processing. Pigments in food, food flavours, browning reaction in foods. Enzymes in foods, and food industry, bio-deterioration of foods, food contaminants, additives and toxicants. Practicals Determinations of proteins, starches, sugars, amino acids, crude fibre, total minerals, crude fat and water in foods. Determination of minerals-calcium, phosphorus, iron, Estimation of vitamins-ascorbic acid, carotene, thiamine. Browning reaction in food, Analysis of lipids-saponification value, acid value and iodine value, Determination of tannins, chemical residues and aflatoxins, estimation of preservative and antioxidants. Suggested Readings Aurand, L.W. and Woods, A.E. 1973. Food Chemistry. AVI, Westport. Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science, 3rd Ed. Pergamon Press, New York. Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York. Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd., New Delhi. Potter, N.N. 1978. Food Science. 3rd Ed. AVI, Westport.

A-2. OPTIONAL COURSES

FST 503 Principles of food engineering (2+1)

Unit operation in food engineering, Mass and energy balance, Fluid flow, fluid statics, fluid dynamics, fluid flow applications, Heat transfer-modes of 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 design, General consideration in designing the plant, Food plant hygiene-cleaning, sterilizing, waste disposal methods. Engineering aspects of radiation processing. Practical Application of psychrometric charts in food engineering, Generation of steam and its applications, Measurement of pressure, and flow of fluids. Study of heat exchangers, dryers, elevating and conveying equipments, Size reduction equipments, and sieve analysis. Food plant design, Study of mechanical separators, Kinetics of fruit and vegetable dehydration, Visit to food processing plants. Suggested Readings Batty, J.C. and Folkman, S.L. 1983. Food Engineering Fundamentals. John wiley and Sons, New York. Fennema O.R. Ed. 1985, Principles of Food Science: Part-II Physical Principles of food Preservation. Marcel Dekker, New York. Harper, J.C. 1975. Elements of Food Engineering. AVI, Westport. Heldman, D.R. and Lund, D.B. Ed. 1992. Handbood of Food Engineering marcel Dekker, New York. FST 505 Food quality assurance (2+1)

Objectives, importance and functions of quality control. Methods of quality, concepts of rheology, assessment of food materials-fruits, vegetables, cereals, dairy products, meat, poultry, egg and processed food products. Sampling and specification of raw materials and finished products, statistical quality control. Food regulations, grades and standards, Concept of Codex Almentarious/HACCP/USFDA/ISO 9000 series etc. Food adulteration and food safety. Sensory evaluation-introduction, panel screening, selection methods. Interaction and thresholds. Sensory and instrumental analysis in quality control, Food laws and standards, IPR and patents.

Practicals Techniques of quality assessment of fruits, vegetable, cereals, dairy products, meat, poultry, milk and other processed products, selection and training of sensory panel. Hedonic rating of food. Identification and ranking of food product attributes, Sensory and instrumental methods for measuring food attributes. Suggested Readings Amerine, M.A. Pangborn, R.M., and Rosseler, E.B. 1965. Principles of Sensory Evaluation of Food. Academic Press, New York. Birk, G.G., Herman, J.G. and Parker, K.J. Ed. -1977. Sensory Properties of Foods. Applied Science, London. Charalambous, G. and Inglett, G. 1981. The Quality of Foods and Beverages. (2 vol. set). Academic Press, New York. Furia, T.E. Ed. 1980. Regulatory Status of Direct Food Additives. CRC Press, Florida. Krammer, A. and Twigg, B.A. 1970. Quality Control for the Food Industry. 3rd Edn. AVI, Westport. Pattee, H.E. Ed. 1985. Evaluation of Quality of Fruits and Vegetables. AVI, Westport. Ranganna, S. 1986. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. Tata McGraw Hill, New Delhi. Tannenbaum, S.R. Ed. 1979. Nutritional and Safety Aspects of Food Processing, marcel Dekker, New York. FST 506 Food packaging (2+1)

Introduction to packaging. Packaging operation, package-functions and design. Principle in the development of protective packaging. Deteriorative changes in foodstuff and packaging methods for prevention, shelf life of packaged foodstuff, methods to extend shelf-life. Food containers-rigid containers, corrosion of containers (Tin plate). Flexible packaging materials and their properties. Food packaging materials and their properties. Food packages-bags, pouches, wrappers, carton and other traditional package. Containers-wooden boxes, crates, plywood and wire bound boxes, corrugated and fibre board boxes, textile and paper sacks. Special problems in packaging of food stuff, consideration in the packaging of perishables and processed foods. Evaluation of packaging, material and package performance, packaging equipment, package standards and regulation. Shrink packaging. Bar coding, aseptic and retortable pauches. Flexible and laminated pouches, aluminium as packaging material. Biodegradable packaging. Active packaging. Practiclas Strength properties of packaging materials. Water vapour and gas 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 types of packaging material. Suggested Readings Painy, F.A. and Painy, H.Y. 1983. A Handbook of Food Packaging. Leonard Hill, Glasgow, UK. Scicharow, S. and Griffin, R.C. 1970. Food Packaging. AVI, Westport. FST 507 Food biotechnology (2+1)

History and development of biotechnology, Application of genetics to food production. Methods of molecular cloning, immobilization of microbial and cultured plant cells. Principles of down stream processing, small, medium and large scale processing, Bacterial starter culture, Methods of inoculum, and medium preparation, slurry processing and product isolation. Technological aspects of industrial production of beer, wine, enzymesamylase, pectinase, proteases, organic acids, amino acids, vitamins, antibiotics, baker's yeast, single cell protein. Fermented food: origin, scope and development, sourkraut, youghurt, cheese, miso, tempeh, idli, dosa. Regulatory and social aspects of biotechnology of foods, applicaktion of enzymes in food industry, production of food flavour, colour, enzymes, Immobilised enzymes. Practicals Method of plant cell culture, Preparation of starter culture, Preparation of beer, wine, tempeh, youghurt, vinegar. Production of amylase, pectinase, proteases, flavour, colour by fermentation. Immobilization of enzymes. Suggested Readings Bains W. 1993, Biotechnology from A to Z, Oxford Univ. Press, Oxford. Crueger, W. and Crueger A. 1984. Biotechnology: A Textbook of Industrial Microbiology. Science Tech. Madison, USA. Joshi, V.K. and Pandey, A. Ed. 1999. Biotechnology. Food Fermentation, (2 Vol. set). Education Publ. New Delhi. Knorr, D. 1982. Food Biotechnology. Marcel Dekker, New York. FST 508 International trade (2+1)

Basis, trends and composition of India's Foreign trade. Analysis of Exim policy. Institutes for promotion of Indian agricultural/horticultural trade and export inspection agencies. Export documentation, Procedures etc. Role of Institute like Export/Imporkt Bank and ECGC (Export Credit Guarantee Corporation).

Practicals Case studies of select importing countries for agricultural/horticultural products, their import and inspection regulations, payment procedures etc. Suggested Readings Export/import policy by Govt. of India. Export/import data by DGCIS-Calcutta. Export documentation by Nashi Publication. FST 509 Cereal and legume technology (2+1)

General introduction to cereals, new varieties, production trends of wheat, rice, barley, oat, corn, sorghum, pearlmillet and minor millets in India. Structure and nutrient distribution in cereals, whea^t types, milling of wheat, quality of flour and flour treatment, dough chemistry and rheology, technology of brdad, biscuits, cakes, durum wheat and pasta products. Rice milling, milling machine, effect of different factors on milling yield and rice quality, parboiling of rice, effect of aging of rice, rice products-enrichment with vitamin and minerals, byproduct utilization. Chemical constituents, processing, pearling and malting of barley. Corn-wetland dry milling, corn flakes, starch, its derivatives syrup, germ oil, preparation of extruded products. Structure and composition of pulses, their importance in Indian diet. Dhal milling and processing of pulses, fermented and traditional products. Practicals Experimental milling, physico-chemical tests for flour quality of wheat, Rheological properties of dough, test baking, physico-chemical tests of rice and evaluation of cooking quality, Milling and parboiling of paddy, Dhal milling, visit to dhal mills. Preparation of protein concentrates and isolates, Antinutritional factors in pulses, and extruded products. Suggested Readings Blanshard J.M.V., Frazier, P.J. and Galliard, T. Ed. 1986. Chemistry and Physics of Baking. Royal Society of Chemistry, London. Chakraverty, A. 1988. Postharvest Technology of Cereals, Pulses and oilseeds. Oxford and IBH, New Delhi. Durbey, S.C. 1979. Basic Baking: Science and Craft. Gujarat Agricultural University, Anand (Gujrat). Kent, N.L. 1983. Technology of Cereals. 3rd Edn. Pergamon Press, Oxford, UK. Mathews, R.H. Ed. 1989. Legumes: Chemistry, Technology and Human Nutrition. Marcel Dekker, New York.

Pomeranz, Y. Ed. 1978. Wheat: Chemistry and Technology. Am. Assoc. of Cereal Chemist. St. Paul, minnesota. Pomeranz, Y. 1987. Modern Cereal Science and Technology. VCH Pub., New York. Salunkhe, D.K., Kadam, S.S. and Austin A. Ed. 1986. Quality of Wheat and Wheat Products. Metropolitan Book Co., New Delhi. Salunkhe, D.K., Kadam, S.S. Ed. 1989. Handbook of World Food Legumes: Chemistry, Processing and Utilization, (3 vol. set). CRC Press, Florida. FST 510 Fruit and vegetable technology (2+1)

Principles and methods of fruit and vegetable preservation. Composition and related quality factors for processing. Principles of storage of fruits and vegetables. Types of storate: natural, ventilated low temperature storate, DA and MA storages. Preservation of fruits and vegetables by heat, chemicals, sugar, salt, fermentation, drying etc. Canning of fruits and vegetables, tin cans, glass containers seaming technology, aseptic canning technology. Fruit and vegetable juices, preparation of syrups, cordials and nectars, juice concentrates, pectin and related compounds, jams, jellies, marmalades, preserves. Theory of gel formation, quality control, pickles, chutneys and vinegar production, tomato products. Drying and dehydration of fruits and vegetables, problems related to storage of dehydrated products. Freezing and freeze-drying of food and frozen products, Fruit product order and quality control. Practicals Equipment for fruits and vegetable processing, plant-layout, can seaming operation, preparation of fruit juices, squashes, syrups and ready-to-serve beverages. Canning of fruits and vegetables. Preparation of jams, jellies, marmalade, preserves, and candies. Preparation of pickles, chutneys, and tomato products, Drying of fruits and vegetables, quality control of processed products. Visit to fruit and vegetables processing factories, freezing of foods, Processing of mushroom. Suggested Readings Bose, T.K. Ed. 1985. Fruits of India: Tropical and Sub-tropical. Naya Prokash, Calcutta. Dauthy, M.E. 1997. Fruit and Vegetable Processing. International Book Distributing Co. Lucknow, India. Hamson, L.P. 1975. Commercial Processing of Vegetables. Noyes Data Corporation, New Jersey. Jagtiani J., Chan, H.T. and Sakal, W.S. Ed. 1988. Tropical Fruit Processing Academic Press, London. Kadar, A. A. 1992. Postharvest Technology of Horticultural Crops. 2nd Ed. University of California. Lai, G., Siddappa, G. and Tondon G.L. 1986. Preservation of Fruits and Vegetables, indian Council of Agril. Research, New Delhi.

Salunkhe, D.K. and Kadam, S.S. Ed. 1995. Handbook of Fruit Science and Technology: Production, Composition and Processing. Marcel Dekker, New York. Salunkhe, D.K. and Kadam, S.S. Ed. 1995. Handbook of Vegetable Science and Technology. Production, Composition, Storage and processing Marcel Dekker, New York. Seymour, G.B., Taylor, J.E. and Tucker, G.A. Ed. 1993. Biochemistry of Fruit Ripening. Chapman and Hall, London. Srivastava, R.P. and Kumar, S. 1998. Fruit and Vegetable Preservation: Principles and Practices. 2nd Ed. International Book Distributing Co. Lucknow. Ting, S.V. and Rousett, R.L. 1986. Citrus Fruits and Their Products. Marcel Dekker, New York. Thurme S. Ed. 1991. Food Irradiation. Elsevier Applied Science, London. Wills, R.B.H., McGlasson, W.B., Graham, W.B., Lee, T.H. and Hall, E.G. 1981. Postharvest: An Introduction tothe Physiology and Handling of Fruits and Vegetables. Granada, U.K. FST511 Technology of milk and milk products (2+1)

Sources, and composition of milk, processing of market milk, standardization, toning of milk, homogenization, pasteurization, sterilization, storage, transportation and distribution of milk. Milk product processing-cream, butter oil, cheese, cheese spread, condensed milk, evaporated milk, whole and skimmed milk powder, ice cream, khoa, channa, panner, fermented milk products. Youghurt, dahi shrikhand and similar products. Instantization of milk and milk products. Judging and grading of milk and its products. In-plant cleaning system. Practical Experiment on platform test of milk, chemical analysis of milk products, Milk pasteurization and sterilization. Preparation of cream, butter, cheese, paneer, milk sweets and ice cream. Dairy industry management and project feasibility, plant layout, cost benefit analysis, visit to dairy plants. Suggested Readings Considine, D.M. Ed. 1982. Foods and Food Production Encyclopaedia, VNR, New York. Dey, S. 1994. Outlines of Dairy Technology. Oxford Univ. Press, New Delhi. MaCrae, R., Robinson, R.K. and Sadler, M.J. Ed. 1993. Encyelopaedia of Food Science, Food Technology and Nutrition Academic Press, London. Robinson, R.K. (2 vol. set). 1986. Modern Dairy Technology Elsevier Applied Science, UK. Rosenthal, I. 1991. Milk and Milk Products. VCH, New York.

Warner, J.M. 1976. Principles of Dairy Processing. Wiley Eastern Ltd. New Delhi. Yarpar, WJ. and Hall, C.W. 1975. Dairy Technology and Engineering AVI, Westport. FST 512 Technology of meat, fish and poultry products (2+1)

Sources of meat and meat products in India, its importance in national economy. Chemical composition and microscopic structure of meat. Effect of feed, breed and management on meat production and quality. Slaughtering of animals and poultry, inspection and grading of meat. Factors affecting post-mortem changes, properties and shelf-life of meat. Meat quality evaluation. Mechanical deboning, meat tenderization. Aging, pickling and smoking of meat. Meat plant sanitation and safety, Byproduct utilization. Recent trends in meat processing. Structure, composition, nutritive value and functional properties of eggs and its preservation by different methods. Factor affecting egg quality and measures of egg quality. Types offish, composition, structure, post-mortem changes in fish. Handling of fresh water fish. Canning, smoking, freezing and dehydration of fish. Fish sausage and home making. MMPO, MFPO, radiation processing meat safety. Practicals Slaughtering and dressing of meat animals, Study of post-mortem changes, Meat cutting and handling, Evaluation of meat quality. Experiments in dehydration, freezing, canning, curing, smoking and pickling offish and meat, Shelf-life studies on processed meat products, Evaluation of quality and grading of eggs, Preservation of shell eggs, Estimation of meat: bone ratios, Preparation of meat products, canned, dehydrated, barbecued sausages, loaves, burger, fish finger. Suggested Readings Lawrie, R.A. 1975. Meat Science, 2nd Edn. Pergamon Press, Oxford UK. Lavie A. 1980. Meat Handbook. 4th Edn. AVI, Westport. Portsmouth, J.I. 1979, Commercial Rabit Meat Production. 2nd Edn. Saiga Survey, England. Stadelmen, W.J. and Cotterill, O.J., 1977. Egg. Science and Technology. 2nd Edn. AVI, Westport. FST 513 Fermentation technology (2+1)

Introduction to fermentation : Rate of microbial growth and death. Fermentation kinetics, mass transfer diffusion, membrane transport, dialysis, nutrient uptake. Fermenter design, operation, measurement and control in fermentation. Aeration and agitation in fermentation: Oxygen requirement, measurement of adsorption coefficients, bubble aeration, mechanical agitation, correlation between mass-transfer coefficient and operating variables. Fermentor design, operation measurement and control and

types of fermentation sub-merged/solid state. Sterilization-air sterilization, media sterilization. Batch/continuous fermentation, scale up in fermentation. Product recovery. Biological waste treatment and inplant sanitation. Principle and use of biosensor. Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols. Practicals Follow up of bacterial growth in batch culture, Different methods of microoial cultivation, Mass transfer across membrane, permeability coefficient, Measurement of B.O.D., Measurement of C.O.D., Fermenter operation and measurement, Production of starter, bakers yeast culture, production of citric acid, alcohol, alcoholic beverages, enzymes, amino acids, Visit to effluent treatment plant. Suggested Readings Stanburry P.P. and Whitaker, A. 1984. Principles of Fermentation Technology. Pergamon Press, Oxford UK. Steinkraus, K.H. 1983. Handbook of Indigenous Fermented Foods. Marcel Dekker, New York. FST 514 Postharvest technology of plantation drops (2+1)

Importance of plantation crops, chemical composition and processing of tea, coffee, tocoa and their quality assessment. Instant coffee and tea, monsoon coffee, cocoa beverage. Cocoa processing and chocolate. Spices - black pepper, green pepper, white peper, oleoresin and volatile. Cardamom, ginger, chillies, turmeric; powder, oleoresin and volatiles. Minor spices - Ajwan, coriander, cumin, cinnamon, fenugreek, garlic, mustard, mace and nutmeg, onion, saffron, tamarind, cloves, mint, vanilla, asafotida and spice production, processing of spices. Practicals Estimation of caffeine in tea and coffee, TF and TR value of tea and total solids. Volatile oil content of spices. Aromatic compounds in spices, Capsicin content in chillies, curcumin content of turmeric, storage and packaging of spices. Suggested Readings Haard, N.F. and Salunkhe, D.K. 1975. Postharvest Biology and Handling of Fruits and Vegetables. AVI, Westport. Kader, A. A. 1992. Postharvest Technology of Horticultural Crops, 2nd Ed. University of California, Division of Agriculture and National Resources, California. Salunkhe, D.K. and Kadam, S.S. Ed. 1998. Handbook of Vegetable Science and Technology. Marcel Dekker, New York, USA.

Wills, R.B.H., McGlasson, W.B., graham, D., Lee, T.H. and Hall, E.G. 1989. Postharvest: An Introduction to the Physiology and Handling of Fruits and Vegetables. BSP Professional Books, Oxford. FST 515 Advanced techniques of food analysis (1+2)

Role of analysis, and various methods of sampling, analysis of results. Principles and application in flame photometry and atomic absorption. Colour of foods and its measurement. X-ray analysis of foods and its applications, electrophoresis-applications, principle and different types. Mass spectroscopy, Nuclear magnetic resonance (NMR). Chromatography-different types, their principles and applications. Refractometry - its applications and methods. Rheology measurements. Enzymatic methods DSC, SEM, rapid methods of microbial analysis, immunoassays, ESR, (electron spin resonance). Practicals Importance of sampling and techniques of sampling. Determination of starch and pectic substances using different methods. Estimation of sugars using HPLC. Electrophoresis of proteins for their identification. Determination of free fatty acids of GLC. Estimation of antinutritional factors including gossypol, trypsin inhibitor, phytic and etc. Determination of food additives in foods. Detection of adulteration in foods. Estimation of toxins and pesticide in foods. Rheological properties of foods. Estimation of toxin trace analysis. Suggested Readings Joslyn, M.A. Ed. 1970. Methods in Food Analysis. Academic Press, New York. King, R.D. Ed. 1978. Developments in Food Analysis Techniques-1. Applied Science Publishers Ltd., London. Morris, C.J. and Morris, P. 1976. Separation Methods in Biochemistry 2nd Ed. Pitman Pub., London. Plummer, D.T. 1971. An Introduction to Practical Biochemistry. Mc-Graw Hill Pub. Co., New York. Raghuramulu, N., Madhavan Nair, K., and Kalyanasundaram, S. Ed. 1983. A Manual of Laboratory Techniques. National Institute of Nutrition, ICMR, Hyderabad. FST 516 Technology of oilseeds and fats (2+1)

Oil seeds : Conditioning and oil extraction, importance of oil seeds processing in India, expeller pressing and solvent extraction of oil, oil refining, preparation of protein concentrates and isolates and their use in high protein foods, fermented and traditional products. Importance of fats and oils in human nutrition. Chemical, physical and functional properties of fats and oils. Commercial oil resources. Basic processing of fats and oils - oil extraction, degumming, refining, bleaching, hydrogenation, fractional

crystalization, interesterification, glycerolysis, molecular distillation, plasticizing and tempering. Chemical adjuncts-lecithins, monoglycerides and derivatives, propylene glycol esters, polyglycoesters. Shortening-introduction, manufacturing and uses of shortening, types of shortening. Margarine-manufacturing and uses of shortening, types of shortening. Margarine-manufacturing process and its uses. Mayonnaise and salad dressings. Confectionery coatings. Immitation dairy products - peanut butter and vegetable ghee. Packing and storage of fats and oils, cocoa butter, fat substitutes. Practicals Determination of physical and chemical analysis of fats, oils and fatty acids. Extraction of oil from different sources using different techniques. Basic processing of oilsdebumming, refining, bleaching, hydrogenation, interesterification, tempering etc. Manufacture of shortening, margarine. Preparation of peanut butter. Testing storage stability of fats and oils. Detection of adulteration of fats and oil. Visit to oil extraction refining units. Suggested Readings Hamilton, R.J. and Bharti, A. Ed. 1980. Fats and Oils: Chemistry and Technology. Applied Science, London. Salunkhe, O.K. Chavan, J.K, Adsule, R.N. and Kadam, S.S. 1992. World Oilseeds: chemistry, Technology and Utilization. VNR, New York. Wolf, I.A. Ed. 1983. Handbook of Processing and Utilization in Agriculture. (2 vol. set). CRC Press, Florida. FST 517 Protein technology (2+1)

Nutritional and commercial importance of proteins. Physical, chemical and functional properties of proteins. Commercial sources of proteins. Protein concentrates and isolates- introduction, process of making protein isolates and concentrates, factors affecting quality of isolates and concentrates. Treatment to isolate and concentrates. Packaging of protein isolates and concentrates. Foiod as well as non-food uses of isolates and concentrates. Protein hydrolysates - various methods of manufacturing protein hydrolysates, factors affecting quality of hydrolysates, food uses of hydrolysates. Fibre spinning process of proteins. Textured protein gels and expanded products. Simulated milk products. Restructured protein, Non-conventional sources of protein. Practicals Determination of physical, chemical and functional properties of various proteins. Preparation of protein concentrates and isolates from different sources. Preparation of protein hydrolysate. Manufacture of texturized vegetable proteins. Preparation of protein gels and expanded products. Development of simulated milk products from soy proteins. Use of vegetable proteins as meal extenders.

Suggested Readings Altschul, A.M. and Wilcke, H.L. Ed. 1978. New Protein Foods. Vol. III. Academic Press, New York. Bodwell, C.E. Ed. 1977. Evaluation of Proteins for Humans. AVI, Westport. Milner, M., Scrimshaw, N.S. and Wang, D.I.C. Ed. 1978. Protein Resources and Technology. AVI, Westport. Salunkhe, O.K. and Kadam, S.S. Eds. 1999. Handbook of World Legumes: Nutritional Chemistry, Processing Technology and.Utilization. Volume I to III. CRC Press, Florida. Salunkhe, D.K. Chavan, J.K., Adsule, R.N. Kadam, S.S. 1992. World Oilseeds: Chemistry, Technology and Utilization, Van Nostrand Reinhold, New York. FST 518 Marketing and business administration (2+0)

Principles of marketing and business administration, parents and trade marks, statutory rules, health regulations, Indian and forlkeign regulations. Export regulations. Trade Act regulations relating to maintaining hygienic conditions. Export and inspection agencies. Nature, objectives and scope of financial manajgement, financial planning and control, capital structure, recent developments in financial management. Suggested Readings Branson, R.E. and Norvell, D.G. 1983. Introduction to Agricultural Marketing McGraw Hill Book Comp., New York. Chowdhry, N.K. and Aggarwal, J.C. 1994. Dunkel Proposals. Vol. III. Shipra Pub., New Delhi. Darrah, L.B. 1971. Food Marketing. The Ronald Press Comp. New York. Kacker, M. Ed. 1982. Marketing and Economic Development, Deep and Deep Pub., New Delhi. Rich, S.U. 1970. Marketing of Forest Products: Text and Cases, McGraw Hill Book Comp., New York. Shepherd, G.S. 1947. Marketing of Farm Products. The Lows State College Press, Ames, Lowa.

Annexture-I List of participants in the meeting of BSMA Committee on Food Science and Technology held on 6th May 1999, IARI, New Delhi-110 012

1. Dr. S.L. Mehta, DDG (Edn), ICAR, New Delhi. 2. Dr. N.L. maurya, Asstt. Director General (Acdn), ICAR, New Delhi. 3. Dr. R.P. Johari, Professor of Biochemistry, IARI, New Delhi. 4. Dr. S.S. Kadam, Co-ordinator and head, Food Science and Technology, MPKV, Rahuri. 5. Dr. K.S. Sekhon, Additional Director of Research, PAU, Ludhiana. 6. Dr. Y.P. Sharma, Prof, of Food Science, JNKVV, Jabalpur. 7. Dr. P. Jacob John, Prof, of Food Science, KAU, Vellanikkan. 8. Dr. G.S. Chauhan, Professor, Food Science and Technology, GBPUA, Pantnagar. 9. Dr. D.B. Wankhede, Associate Dean and Principal, College of Technology, MAU, Parbhani.

Annexture-II List of participants in BSMA (Food Science and Technology) Workshop onjiestructuring of Post Graduate Courses on October 12-13, 1999 at College of Agriculture, Pune

1. Dr. S.L. Mehta, DDG (Edn), ICAR, New Delhi. 2. Dr. S.N. Puri, Vice Chancellor, MPKV, Rahuri. 3. Dr. S.S. Magar, Dean, Faculty of Agriculture, MPKV, Rahuri. 4. Dr. N.L. maurya, Asstt. Director General (Acdn), ICAR, New Delhi. 5. Dr. S.S. Kadam, Co-ordinator and head, Food Science and Technology, MPKV, Rahuri. 6. Dr. K.S. Sekhon, Prof, of Food Sci. and Technology, Additional Director of Research, PAU, Ludhiana.

7. Dr. Y.P. Sharma, Prof, of Food Science, JNKVV, Jabalpur. 8. Dr. P. Jacob John, Prof, of Food Science, KAU, Vellanikkan. 9. Dr. V.M. Pawar, Associate Dean, College of Agriculture, Pune. 10. Dr. P.R. Kulkarni, Head, Food Science and Technology, UDCT, Mumbai. 11. Dr. P.N. Shashtri, Head, Food Science and Technology, LIT, Nagpur. 12. Shri Pradeep Chordiya, Praveen Food Industries, Pune. 13. Dr. S.R. Padwal-Desai, BARC, Mumbai. 14. Dr. A.S. Baba, Guru Nanak dev University, Amritsar. 15. Dr. V.K. Gupta, APEDA, New Delhi. 16. Shri C.B. Kachave, M.Sc. student (Food Science and Technology), MPKV, Rahuri. 17. Miss P.R. Bawne, M.Sc. student (Food Science and Technology), MPKV, Rahuri.