08.food Tech

ANNA
UNIVERSITY,CHENNAIAFFILIA
TED INSTITUTIONS
REGULATIONS2017
B.TECH.FOODTECHNOLOGYCHO
ICEBASEDCREDITSYSTEM
1. ProgrammeEducationalObjectives (PEOs)
I. TopreparestudentsasaqualifiedfoodtechnologistsforFoodindustries,researchorganizationand
teaching.
II. Toprovidestudentswithasolidfoundationinbasicsciencesrelatedtofoodtechnology,foodscience
and foodtechnology&engineering.
III. Toenablethestudentswithgoodscientificandengineeringknowledgesoastocomprehend,design
,andcreatefoodproductsanddeviceforfoodindustryandprovidesolutionsfor
thechallengesinfoodindustryaswell asinagriculture.
IV. Totrainstudentsinprofessionalandethicalattitude,effectivecommunicationskills,teamworkskills
andmultidisciplinaryapproachesrelatedtofoodtechnologyandengineering.
V. Toprovidestudentwithanacademicenvironmentawareofexcellence,leadership,writtenethicalco
desandguidelines,andthelife-longlearningneededforasuccessfulprofessional career.
2. ProgrammeOutcomes(POs)
Onsuccessfulcompletion ofthe programme,
1. Graduateswilldemonstrateknowledge ofmathematics,foodscience andengineering.

2. Graduateswilldemonstrateanabilitytoidentify,formulateandsolveengineeringproblemsrelatedt
o foodsector/industry.
3. Graduatewillabletofocusontheimportance ofsafeprocessednutritiousfood.
4. Graduateswilldemonstrateanabilitytodesignorprocessfoodproductsaspertheneedsandspecifi
cations.
5. GraduateswilldemonstrateanabilitytoworkinFoodindustries,researchorganizationandteaching
.
6. Graduatewilldemonstrateskillstousemoderntoolsandequipmenttoanalyzefoodproneinfectiona
ndfoodspoilage.
7. Graduateswilldemonstrateknowledge ofprofessionalandethicalresponsibilities.
8. Graduatewillbe able tounderstandeconomicimportance offoodproductsandfoodlaws.
9. Graduatewill showtheunderstanding
ofimpactofengineeringsolutionsonthesocietyandalsowillbe aware ofcontemporaryissues.
10. Graduatewilldevelopconfidenceforselfeducationandabilityforlife-longlearning.
1
Programme ProgrammeOutcomes
Educational
1 2 3 4 5 6 7 8 9 10
Objectives
I ✔ ✔ ✔ ✔
II ✔ ✔ ✔ ✔
III ✔ ✔ ✔ ✔
IV ✔ ✔ ✔ ✔
V ✔ ✔ ✔ ✔
3.MappingforB.Tech.FoodTechnology –R2017
1 2 3 4 5 6 7 8 9 10
CommunicativeEnglish ✔ ✔
EngineeringMathematicsI ✔ ✔
EngineeringPhysics ✔ ✔
EngineeringChemistry ✔ ✔
ProblemSolvingandPythonP ✔ ✔
rogramming
EngineeringGraphics ✔
1
SE ProblemSolvingandPythonP
M rogrammingLaboratory ✔
PhysicsandChemistryLaboratory ✔
TechnicalEnglish ✔
EngineeringMathematicsII ✔ ✔
PhysicsofMaterials ✔ ✔ ✔
Basic
CivilandMechanicalEngine
ering
Microbiology ✔ ✔
Biochemistry ✔ ✔
1
2
EngineeringPracticesLaboratory
BiochemistryLaboratory ✔
TransformsandPartialDifferentialE
quations ✔
IntroductiontoFoodProcessing ✔ ✔
FoodProcessCalculations ✔ ✔
FoodMicrobiology
Year2
SEM3
PrinciplesofFluidMechanics ✔ ✔
FoodChemistryandNutrition
FoodMicrobiologyLab ✔ ✔
FoodChemistryandNutritionLab ✔ ✔
Interpersonal
Skills/ListeningandSpeaking ✔
ProbabilityandStatistics ✔
SEM4
Year2
FoodAnalysis ✔ ✔
FundamentalsofHeatandMass ✔ ✔
2
Transfer
EnvironmentalScienceandE ✔
ngineering
Thermodynamics ✔ ✔
UnitOperationsfor
FoodIndustries ✔
FoodAnalysisLaboratory ✔ ✔
UnitOperationsLaboratory ✔ ✔
AdvancedReading andWriting ✔
FoodAdditives ✔ ✔
BiochemicalEngineeringfor
FoodTechnologists ✔
RefrigerationandColdChainM
✔
Year3
SEM5
anagement
FoodProcessingandPreservation ✔ ✔
FoodProcessingandPreservationL ✔ ✔
ab
BiochemicalEngineeringLab ✔ ✔ ✔
FoodProcessEngineeringandE
conomics ✔
BakingandConfectionaryT
echnology ✔ ✔
FruitsandVegetableProcessingT
Year3
SEM6
echnology ✔ ✔
FruitsandVegetableProcessingT ✔ ✔
echnologyLab
BakingandConfectionaryT ✔ ✔
echnologyLab
DairyProcessTechnology ✔ ✔
FoodSafety,QualityandR
egulation ✔
SEM7
Year4
FoodPackagingTechnology ✔
TestingofPackagingMaterialsL ✔ ✔
ab
DairyProcessTechnologyLab ✔ ✔
✔ ✔
SEM8
Year4
ProjectWork ✔
3
ANNA
UNIVERSITY,CHENNAIAFFILI
ATED
INSTITUTIONSREGULATIONS
2017
B.TECH.FOODTECHNOLOGYCHOICEB
ASEDCREDITSYSTEM
ITOVIIISEMESTERS(FULLTIME) CURRICULA
ANDSYLLABISEMESTER I
COURSE CATE CONTACT

S.No. COURSETITLE L T P C
CODE GORY PERIODS
THEORY
1 HS8151 CommunicativeEnglish HS 4 4 0 0 4
2 MA8151 EngineeringMathematics-I BS 4 4 0 0 4
3 PH8151 EngineeringPhysics BS 3 3 0 0 3
4 CY8151 EngineeringChemistry BS 3 3 0 0 3
ProblemSolvingandPythonP
5 GE8151 ES 3 3 0 0 3
rogramming
6 GE8152 EngineeringGraphics ES 6 2 0 4 4
PRACTICALS
7 GE8161 ES 4 0 0 4 2
rogrammingLaboratory
PhysicsandChemistryL
8 BS8161 BS 4 0 0 4 2
aboratory
TOTAL 31 19 0 12 25
SEMESTER II
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
1 HS8251 TechnicalEnglish HS 4 4 0 0 4
2 MA8251 EngineeringMathematics–II BS 4 4 0 0 4
3 PH8254 PhysicsofMaterials BS 3 3 0 0 3
BasicCivilandMechanicalE
4 BE8252 ES 4 4 0 0 4
ngineering
5 BT8291 Microbiology PC 3 3 0 0 3
6 FD8201 Biochemistry PC 3 3 0 0 3
PRACTICALS
EngineeringPractices
7 GE8261 ES 4 0 0 4 2
Laboratory
8 BT8261 BiochemistryLaboratory PC 4 0 0 4 2
TOTAL 29 21 0 8 25
4
SEMESTER III
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
TransformsandPartial
1 MA8353 BS 4 4 0 0 4
DifferentialEquations
IntroductiontoFoodP
2 FD8301 PC 3 3 0 0 3
rocessing
3 FD8302 FoodProcessCalculations PC 5 3 2 0 4
4 FD8303 FoodMicrobiology PC 3 3 0 0 3
5 FD8304 PrinciplesofFluidMechanics PC 5 3 2 0 4
6 FD8305 FoodChemistryandNutrition PC 3 3 0 0 3
PRACTICALS
FoodMicrobiology
7 FD8311 PC 4 0 0 4 2
Laboratory
FoodChemistryandNutritionL
8 FD8312 PC 4 0 0 4 2
aboratory
Interpersonal
9 HS8381 EEC 2 0 0 2 1
Skills/ListeningandSpeaking
TOTAL 33 19 4 10 26
SEMESTER IV
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
1 MA8391 ProbabilityandStatistics BS 4 4 0 0 4
2 FD8401 FoodAnalysis PC 3 3 0 0 3
FundamentalsofHeatandM
3 FD8491 PC 5 3 2 0 4
ass Transfer
EnvironmentalScienceandE
4 GE8291 HS 3 3 0 0 3
ngineering
5 FD8402 Thermodynamics PC 3 3 0 0 3
UnitOperationsfor
6 FD8403 PC 3 3 0 0 3
FoodIndustries
PRACTICALS
7 FD8411 FoodAnalysisLaboratory PC 4 0 0 4 2
8 FD8412 UnitOperationsLaboratory PC 4 0 0 4 2
AdvancedReading
9 HS8461 EEC 2 0 0 2 1
andWriting
TOTAL 31 19 2 10 25
5
SEMESTERV
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
1 FD8501 FoodAdditives PC 3 3 0 0 3
BiochemicalEngineeringforF
2 FD8502 PC 4 4 0 0 4
oodTechnologists
3 FD8503 PC 3 3 0 0 3
anagement
FoodProcessingand
4 FD8504 PC 3 3 0 0 3
Preservation
5 ProfessionalElectiveI PE 3 3 0 0 3
6 OpenElectiveI* PE 3 3 0 0 3
PRACTICALS
FoodProcessingandPre
7 FD8511 PC 4 0 0 4 2
servationLaboratory
BiochemicalEngineering
8 FD8512 PC 4 0 0 4 2
Laboratory
TOTAL 27 19 0 8 23
* - Coursefrom thecurriculumoftheother UGProgrammes
SEMESTERVI
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
FoodProcessEngineeringa
1 FD8601 PC 3 3 0 0 3
ndEconomics
2 FD8602 PC 3 3 0 0 3
echnology
FruitsandVegetablePro
3 FD8603 PC 3 3 0 0 3
cessingTechnology
4 ProfessionalElectiveII PE 3 3 0 0 3
5 ProfessionalElectivesIII PE 3 3 0 0 3
6 ProfessionalElectivesIV PE 3 3 0 0 3
PRACTICALS
FruitsandVegetablePro
7 FD8611 cessingTechnologyLab PC 4 0 0 4 2
oratory
8 FD8612 PC 4 0 0 4 2
echnologyLaboratory
TOTAL 26 18 0 8 22
6
SEMESTERVII
COURSE CATE CONTACT

CODE GORY PERIODS
THEORY
1 FD8701 DairyProcessTechnology PC 3 3 0 0 3
2 FD8702 PC 3 3 0 0 3
egulation
3 FD8703 FoodPackagingTechnology PC 3 3 0 0 3
4 Professional ElectiveV PE 3 3 0 0 3
5 Professional ElectiveVI PE 3 3 0 0 3
6 OpenElectiveII* OE 3 3 0 0 3
PRACTICALS
TestingofPackaging
7 FD8711 PC 4 0 0 4 2
MaterialsLaboratory
DairyProcessTechnologyL
8 FD8712 PC 4 0 0 4 2
aboratory
TOTAL 26 18 0 8 22
* - Coursefrom thecurriculumoftheother UGProgrammes
SEMESTERVIII
COURSE CATE CONTACT

CODE GORY PERIODS
PRACTICALS
1 FD8811 ProjectWork EEC 20 0 0 20 10
TOTAL 20 0 0 20 10
TOTALCREDITS: 178
PROFESSIONALELECTIVES(PE)
PROFESSIONALELECTIVEI,SEMESTER V
COURSE CATE CONTACT

CODE GORY PERIODS
BiologyandChemistryofFoodFl
1. FD8001 PE 3 3 0 0 3
avours
2. FD8002 PulseandOilSeedTechnology PE 3 3 0 0 3
3. FD8003 Traditional Foods PE 3 3 0 0 3
4. GE8071 Disaster Management PE 3 3 0 0 3
PROFESSIONAL ELECTIVEII,SEMESTERVI
COURSE CATE CONTACT

CODE GORY PERIODS
ProcessEconomicsandI
1. FD8004 PE 3 3 0 0 3
ndustrial Management
2. FD8005 Functional Foodsand PE 3 3 0 0 3
7
Nutraceuticals
3. FD8006 FoodToxicologyandAllergy PE 3 3 0 0 3
SpicesandPlantationT
4. FD8007 PE 3 3 0 0 3
echnology
5. GE8075 IntellectualPropertyRights PE 3 3 0 0 3
PROFESSIONAL ELECTIVEIII,SEMESTERVI
COURSE CATE CONTACT

CODE GORY PERIODS
FoodProcessEquipment
1. FD8008 PE 3 3 0 0 3
Design
2. FD8009 Cereal Technology PE 3 3 0 0 3
ProfessionalEthicsin
3. GE8076 PE 3 3 0 0 3
Engineering
InstrumentationandProcess
4. BT8091 PE 3 3 0 0 3
Control
5. BT8071 BiologicalSpectroscopy PE 3 3 0 0 3
PROFESSIONAL ELECTIVEIV,SEMESTERVI
COURSE CATE CONTACT

CODE GORY PERIODS
Meat,FishandPoultryPr
1. FD8010 PE 3 3 0 0 3
ocessingTechnology
2. GE8073 FundamentalsofNanoscience PE 3 3 0 0 3
3. FD8011 FoodPlantDesign PE 3 3 0 0 3
4. FD8012 SpecialityFoods PE 3 3 0 0 3
5. FD8013 Entrepreneurship PE 3 3 0 0 3
PROFESSIONAL ELECTIVEV,SEMESTERVII
COURSE CATE CONTACT

CODE GORY PERIODS
1. FD8014 BeverageTechnology PE 3 3 0 0 3
2. FD8015 PostHarvestTechnology PE 3 3 0 0 3
3. FD8016 MillingTechnology PE 3 3 0 0 3
Creativity,InnovationandNewF
4. FD8017 PE 3 3 0 0 3
oodProductDevelopment
5. BT8751 DownstreamProcessing PE 3 3 0 0 3
6. GE8074 HumanRights PE 3 3 0 0 3
PROFESSIONAL ELECTIVEVI,SEMESTERVII
COURSE CATE CONTACT

CODE GORY PERIODS
1. FD8018 ManagementofFoodWaste PE 3 3 0 0 3
FoodSafetyManagementS
2. FD8019 PE 3 3 0 0 3
ystems
8
GeneticEngineeringandGe
3. FD8020 PE 3 3 0 0 3
neticallyModifiedFoods
4. FD8021 StorageEngineering PE 3 3 0 0 3
5. FD8022 TechnologyofFatandOil PE 3 3 0 0 3
EmergingTechnologiesinFoodPr
6. FD8023 PE 3 3 0 0 3
ocessing
7. GE8077 TotalQualityManagement PE 3 3 0 0 3
SUBJECTAREAWISEDETAILS
HUMANITIESANDSOCIALSCIENCES(HS)
COURSE CATE CONTACT

CODE GORY PERIODS
1. HS8151 CommunicativeEnglish HS 4 4 0 0 4
2. HS8251 TechnicalEnglish HS 4 4 0 0 4
EnvironmentalScienceandE
3. GE8291 HS 3 3 0 0 3
ngineering
BASICSCIENCES(BS)
COURSE CATE CONTACT
CODE GORY PERIODS
1. MA8151 EngineeringMathematicsI BS 4 4 0 0 4
2. PH8151 EngineeringPhysics BS 3 3 0 0 3
3. CY8151 EngineeringChemistry BS 3 3 0 0 3
PhysicsandChemistryL
4. BS8161 BS 4 0 0 4 2
aboratory
5. MA8251 EngineeringMathematicsII BS 4 4 0 0 4
6. PH8254 PhysicsofMaterials BS 3 3 0 0 3
TransformsandPartial
7. MA8353 BS 4 4 0 0 4
DifferentialEquations
8. MA8391 ProbabilityandStatistics BS 4 4 0 0 4
ENGINEERINGSCIENCES(ES)
COURSE CATE CONTACT
CODE GORY PERIODS
1. GE8151 ES 3 3 0 0 3
rogramming
2. GE8152 EngineeringGraphics ES 6 2 0 4 4
3. GE8161 ES 4 0 0 4 2
rogrammingLaboratory
Basic
4. BE8252 ES 4 4 0 0 4
CivilandMechanicalEngine
ering
EngineeringPractices
5. GE8261 ES 4 0 0 4 2
Laboratory
9
PROFESSIONAL CORE(PC)
COURSE CATE CONTACT

CODE GORY PERIODS
1. BT8291 Microbiology PC 3 3 0 0 3
2. FD8201 Biochemistry PC 3 3 0 0 3
3. BT8261 BiochemistryLaboratory PC 4 0 0 4 2
4. FD8301 IntroductiontoFoodProcessing PC 3 3 0 0 3
5. FD8302 FoodProcessCalculations PC 4 3 2 0 4
6. FD8303 FoodMicrobiology PC 3 3 0 0 3
7. FD8304 PrinciplesofFluidMechanics PC 4 3 2 0 4
8. FD8305 FoodChemistryandNutrition PC 3 3 0 0 3
9. FD8311 FoodMicrobiologyLaboratory PC 4 0 0 4 2
FoodChemistryandNutritionL
10. FD8312 PC 4 0 0 4 2
aboratory
11. FD8401 FoodAnalysis PC 3 3 0 0 3
FundamentalsofHeatandMassTr
12. FD8491 PC 4 3 2 0 4
ansfer
13. FD8402 Thermodynamics PC 3 3 0 0 3
14. FD8403 UnitOperationsfor FoodIndustries PC 3 3 0 0 3
15. FD8411 FoodAnalysisLaboratory PC 4 0 0 4 2
16. FD8412 UnitOperationsLaboratory PC 4 0 0 4 2
17. FD8501 FoodAdditives PC 3 3 0 0 3
BiochemicalEngineeringfor
18. FD8502 PC 4 4 0 0 4
FoodTechnologists
19. FD8503 PC 3 3 0 0 3
anagement
20. FD8504 FoodProcessingandPreservation PC 3 3 0 0 3
FoodProcessingandPreservationL
21. FD8511 PC 4 0 0 4 2
aboratory
BiochemicalEngineering
22. FD8512 PC 4 0 0 4 2
Laboratory
FoodProcessEngineeringandE
23. FD8601 PC 3 3 0 0 3
conomics
24. FD8602 PC 3 3 0 0 3
echnology
25. FD8603 PC 3 3 0 0 3
echnology
26. FD8611 PC 4 0 0 4 2
echnologyLaboratory
27. FD8612 PC 4 0 0 4 2
echnologyLaboratory
28. FD8701 DairyProcessTechnology PC 3 3 0 0 3
29. FD8702 PC 3 3 0 0 3
egulation
30. FD8703 FoodPackagingTechnology PC 3 3 0 0 3
TestingofPackagingMaterialsL
31. FD8711 PC 4 0 0 4 2
aboratory
10
DairyProcessTechnologyL
32. FD8712 PC 4 0 0 4 2
aboratory
EMPLOYABILITYENHANCEMENTCOURSES(EEC)
COURSE CATE CONTACT

CODE GORY PERIODS
Interpersonal
1. HS8381 EEC 2 0 0 2 1
Skills/ListeningandSpeaking
2. HS8461 AdvancedReadingAndWriting EEC 2 0 0 2 1
3. FD8811 ProjectWork EEC 20 0 0 20 10
SUMMARY
S. Subject CreditsPerSemester Total

No Area I II III IV V VI VII VIII Credits
1 HS 4 4 - 3 - - - - 11
2 BS 12 7 4 4 - - - - 27
3 ES 9 6 - - - - - - 15
4 PC - 8 21 17 17 13 13 - 89
5 PE - - - - 3 9 6 - 18
6 OE - - - - 3 - 3 - 6
7 EEC - - 1 1 - - - 10 12
Total 25 25 26 25 23 22 22 10 178
11
HS8151 COMMUNICATIVEENGLISH LT
PC40
04
OBJECTIVES:
 Todevelopthebasicreadingandwritingskillsoffirst yearengineeringandtechnologystudents.
 Tohelplearnersdeveloptheirlisteningskills,whichwill,enablethemlistentolecturesandcomprehendth
em byaskingquestions;seekingclarifications.
 Tohelplearnersdeveloptheir speakingskillsandspeakfluentlyinrealcontexts.
 Tohelplearnersdevelopvocabularyofageneralkindbydevelopingtheir readingskills
UNITI SHARINGINFORMATIONRELATEDTOONESELF/FAMILY&FRIENDS 12
Reading-shortcomprehensionpassages,practiceinskimming-scanningandpredicting-Writing-
completingsentences-developinghints.Listening-shorttexts-
shortformalandinformalconversations.Speaking-introducingoneself-
exchangingpersonalinformation-Languagedevelopment-Wh-Questions-askingandanswering-
yesornoquestions-partsofspeech.Vocabularydevelopment-- prefixes- suffixes-articles.-
count/uncountnouns.
UNITIIGENERALREADINGAND FREEWRITING 12
Reading-comprehension-pre-reading-postreading-
comprehensionquestions(multiplechoicequestionsand/orshortquestions/open-endedquestions)-
inductivereading-shortnarrativesanddescriptionsfrom
newspapersincludingdialoguesandconversations(alsousedasshortListeningtexts)-register-Writing–
paragraphwriting-topicsentence-mainideas-
freewriting,shortnarrativedescriptionsusingsomesuggestedvocabularyandstructures–Listening-
telephonicconversations.Speaking–sharinginformation ofapersonalkind—greeting–takingleave-
Languagedevelopment–prepositions,conjunctionsVocabularydevelopment-
guessingmeaningsofwordsincontext.
UNITIIIGRAMMARANDLANGUAGEDEVELOPMENT 12
Reading-shorttextsandlongerpassages(closereading)Writing-understandingtextstructure-
useofreferencewordsanddiscoursemarkers-coherence-jumbledsentencesListening–
listeningtolongertextsandfillingupthetable-productdescription-
narrativesfromdifferentsources.Speaking-
askingaboutroutineactionsandexpressingopinions.Languagedevelopment-degreesofcomparison-
pronouns-directvsindirectquestions-Vocabularydevelopment –singlewordsubstitutes- adverbs.
UNITIVREADINGANDLANGUAGEDEVELOPMENT 12
Reading-comprehension-readinglongertexts-readingdifferenttypesoftexts-magazinesWriting-
letterwriting,informalorpersonalletters-e-mails-conventionsofpersonalemail-Listening-
listeningtodialoguesorconversationsandcompletingexercisesbasedonthem.Speaking-
speakingaboutoneself-speakingaboutone’sfriend-Languagedevelopment-Tenses-simplepresent-
simplepast-presentcontinuousandpastcontinuous-Vocabularydevelopment- synonyms-antonyms-
phrasalverbs
UNITV EXTENDEDWRITING 12
Reading-longertexts-closereading–Writing-brainstorming-writingshortessays–developinganoutline-
identifyingmainandsubordinateideas-dialoguewriting-Listening–listeningtotalks-conversations-
Speaking–participatinginconversations-shortgroupconversations-Languagedevelopment-
12
modalverbs-present/pastperfecttense-Vocabularydevelopment-collocations-fixedandsemi-
fixedexpressions
13
TOTAL:60PERIODS
OUTCOMES:
Attheend of thecourse,learnerswillbeableto:
 Readarticlesofageneralkindinmagazinesandnewspapers.
 Participateeffectivelyininformalconversations;introducethemselvesandtheirfriendsandexpresso
pinionsinEnglish.
 ComprehendconversationsandshorttalksdeliveredinEnglish
 WriteshortessaysofageneralkindandpersonallettersandemailsinEnglish.
TEXTBOOKS:
1. BoardofEditors.UsingEnglishA Coursebookfor
UndergarduateEngineersandTechnologists.OrientBlackSwanLimited,Hyderabad:2015.
2. Richards,C.Jack.InterchangeStudents’Book-2New Delhi:CUP,2015.
REFERENCES
1. Bailey, Stephen.AcademicWriting:A practicalguideforstudents.New York:Rutledge,2011.
2. Comfort,Jeremy,etal.SpeakingEffectively
:DevelopingSpeakingSkillsforBusinessEnglish.CambridgeUniversityPress,Cambridge:R
eprint2011.
3. DuttP.KiranmaiandRajeevanGeeta.BasicCommunicationSkills,FoundationBooks:2013.
4. Means,L.ThomasandElaineLanglois. English&CommunicationForColleges.
CengageLearning,USA:2007.
5. Redston,Chris&GilliesCunninghamFace2Face(Pre-intermediateStudent’sBook&Workbook)
CambridgeUniversityPress,NewDelhi:2005.
MA8151 ENGINEERINGMATHEMATICS– I LT P C4
00 4
OBJECTIVES:
 Thegoalofthiscourseistoachieveconceptualunderstandingandtoretainthebesttraditionsoftraditi
onalcalculus.Thesyllabusisdesignedtoprovidethebasictoolsofcalculusmainlyforthepurposeof
modellingtheengineeringproblemsmathematicallyandobtainingsolutions.Thisisafoundationco
ursewhichmainlydealswithtopicssuchassinglevariableandmultivariablecalculusandplaysanim
portantroleintheunderstandingofscience,engineering,economicsandcomputerscience,among
otherdisciplines.
UNITI DIFFERENTIALCALCULUS 12
Representationoffunctions-Limitofafunction-Continuity-Derivatives-Differentiationrules-Maximaand
Minimaoffunctionsofonevariable.
UNITIIFUNCTIONSOF SEVERAL VARIABLES 12

Partialdifferentiation–HomogeneousfunctionsandEuler’stheorem–Totalderivative–
Changeofvariables–Jacobians–Partialdifferentiationofimplicitfunctions–
Taylor’sseriesforfunctionsoftwovariables–Maximaandminimaoffunctionsoftwovariables–
Lagrange’smethodofundeterminedmultipliers.
14
UNITIIIINTEGRALCALCULUS 12
DefiniteandIndefiniteintegrals-Substitutionrule-TechniquesofIntegration-
Integrationbyparts,Trigonometricintegrals,Trigonometricsubstitutions,Integrationofrationalfunctionsb
ypartialfraction,Integration ofirrationalfunctions-Improper integrals.
UNITIVMULTIPLEINTEGRALS 12
Doubleintegrals–Changeoforderofintegration–Doubleintegralsinpolarcoordinates–
Areaenclosedbyplanecurves–Tripleintegrals–Volumeofsolids–
Changeofvariablesindoubleandtripleintegrals.
UNITV DIFFERENTIALEQUATIONS 12
Higherorderlineardifferentialequationswithconstantcoefficients-Methodofvariationofparameters–
HomogenousequationofEuler’sandLegendre’stype–
Systemofsimultaneouslineardifferentialequationswithconstantcoefficients- Method
ofundeterminedcoefficients.
TOTAL:60PERIODS
OUTCOMES:
Aftercompletingthiscourse,studentsshould demonstratecompetencyinthefollowingskills:
 Useboththelimitdefinitionandrulesofdifferentiation todifferentiatefunctions.
 Applydifferentiation tosolvemaximaandminimaproblems.
 EvaluateintegralsbothbyusingRiemannsumsandbyusingtheFundamentalTheorem
ofCalculus.
 Apply
integrationtocomputemultipleintegrals,area,volume,integralsinpolarcoordinates,inadditiontoc
hangeoforderandchange ofvariables.
 Evaluateintegralsusingtechniquesofintegration,suchassubstitution,partialfractionsandintegrat
ion byparts.
 Determineconvergence/divergenceofimproper
integralsandevaluateconvergentimproper integrals.
 Applyvarioustechniquesinsolving differentialequations.
TEXTBOOKS :
1. Grewal B.S.,“Higher EngineeringMathematics”,KhannaPublishers,NewDelhi,43rdEdition,2014.
2. James Stewart,"Calculus:EarlyTranscendentals",CengageLearning,7th Edition,New
Delhi,2015.[ForUnitsI&III-Sections1.1,2.2,2.3,2.5,2.7(Tangentsproblemsonly),2.8,
3.1to3.6,3.11,4.1,4.3,5.1(Areaproblemsonly),5.2,5.3,5.4(excludingnetchangetheorem),5.5,7.1-
7.4and7.8].
REFERENCES:
1. Anton,H,Bivens,IandDavis,S,"Calculus",Wiley,10thEdition,2016.
2. JainR.K.andIyengarS.R.K.,“AdvancedEngineeringMathematics”,NarosaPublications,New
Delhi,3rdEdition,2007.
3. Narayanan, S. and Manicavachagom Pillai, T. K., “Calculus" Volume I and II,
S.ViswanathanPublishersPvt.Ltd.,Chennai,2007.
4. SrimanthaPalandBhunia,S.C,"Engineering Mathematics"OxfordUniversityPress,2015.
5. Weir,M.DandJoel Hass,"ThomasCalculus",12thEdition,PearsonIndia,2016.
15
PH8151 ENGINEERINGPHYSICS L T P C
3 0 0 3
OBJECTIVES:
 Toenhancethefundamentalknowledgein
PhysicsanditsapplicationsrelevanttovariousstreamsofEngineeringandTechnology.
UNITI PROPERTIESOFMATTER 9
Elasticity–Stress-straindiagramanditsuses-factorsaffectingelasticmodulusandtensilestrength–
torsionalstressanddeformations–twistingcouple-torsionpendulum:theoryandexperiment-
bendingofbeams-bendingmoment–cantilever:theoryandexperiment–uniformandnon-
uniformbending:theoryandexperiment-I-shapedgirders-stressduetobendinginbeams.
UNITII WAVESANDFIBER OPTICS 9

Oscillatorymotion–forcedanddampedoscillations:differentialequationanditssolution–
planeprogressivewaves–
waveequation.Lasers:populationofenergylevels,Einstein’sAandBcoefficientsderivation–
resonantcavity,opticalamplification(qualitative)–
Semiconductorlasers:homojunctionandheterojunction–
Fiberoptics:principle,numericalapertureandacceptanceangle-
typesofopticalfibres(material,refractiveindex,mode)–lossesassociatedwithopticalfibers -
fibreopticsensors:pressureanddisplacement.
UNITIII THERMALPHYSICS 9
Transferofheatenergy–thermalexpansionofsolidsandliquids–expansionjoints-bimetallicstrips-
thermalconduction,convectionandradiation–heatconductionsinsolids–thermalconductivity-
Forbe’sandLee’sdiscmethod:theoryandexperiment-
conductionthroughcompoundmedia(seriesandparallel) –thermalinsulation–
applications:heatexchangers,refrigerators,ovensandsolar waterheaters.
UNITIV QUANTUMPHYSICS 9
Blackbodyradiation–Planck’stheory(derivation)–Comptoneffect:theoryandexperimentalverification–
waveparticleduality–electrondiffraction–conceptofwave functionanditsphysicalsignificance–
Schrödinger’swaveequation–timeindependentandtimedependentequations–particleinaone-
dimensionalrigidbox–tunnelling(qualitative) - scanningtunnellingmicroscope.
UNITV CRYSTALPHYSICS 9
Singlecrystalline,polycrystallineandamorphousmaterials–
singlecrystals:unitcell,crystalsystems,Bravaislattices,directionsandplanesinacrystal,Millerindices–
inter-planardistances
- coordinationnumberandpackingfactorforSC,BCC,FCC,HCPanddiamondstructures-
crystalimperfections:pointdefects,linedefects–Burgervectors,stackingfaults–
roleofimperfectionsinplasticdeformation-growthofsinglecrystals:solutionandmeltgrowthtechniques.
TOTAL: 45 PERIODS
OUTCOMES:
Uponcompletion ofthiscourse,
 thestudentswillgainknowledgeonthebasicsofpropertiesofmatter anditsapplications,
 thestudentswillacquireknowledgeontheconceptsofwavesand
opticaldevicesandtheirapplicationsinfibreoptics,
 thestudentswillhaveadequateknowledgeontheconceptsofthermalpropertiesof
16
materialsandtheirapplicationsinexpansionjointsandheatexchangers,
 thestudentswillgetknowledgeonadvancedphysicsconceptsofquantumtheoryanditsapplication
sintunnelingmicroscopes,and
 thestudentswillunderstandthebasicsofcrystals,theirstructuresanddifferentcrystalgrowthtechni
ques.
TEXTBOOKS:
1. Bhattacharya,D.K.&Poonam,T.“Engineering Physics”.OxfordUniversityPress,2015.
2. Gaur,R.K.&Gupta,S.L.“EngineeringPhysics”.DhanpatRaiPublishers,2012.
3. Pandey,B.K.&Chaturvedi,S.“EngineeringPhysics”.CengageLearningIndia,2012.
REFERENCES:
1. Halliday,D.,Resnick,R.&Walker,J.“PrinciplesofPhysics”.Wiley,2015.
2. Serway, R.A.&Jewett,J.W. “Physicsfor ScientistsandEngineers”.
CengageLearning,2010.
3. Tipler,P.A.&Mosca,G.“PhysicsforScientistsandEngineerswithModernPhysics’.W.H.Freem
an,2007.
CY8151 ENGINEERINGCHEMISTRY LT
PC3003
OBJECTIVES:
 Tomakethestudentsconversantwithboilerfeedwaterrequirements,relatedproblemsandwater
treatmenttechniques.
 Todevelopanunderstandingofthebasicconceptsofphaseruleanditsapplicationstosingleandtwoco
mponentsystemsandappreciatethepurposeandsignificanceofalloys.
 Preparation,propertiesandapplicationsofengineeringmaterials.
 Typesoffuels,calorificvaluecalculations,manufactureofsolid,liquidandgaseousfuels.
 Principlesandgenerationofenergyinbatteries,nuclearreactors,solarcells,windmillsandfuel cells.
UNITI WATERAND ITSTREATMENT 9

Hardnessofwater–types–expressionofhardness–units–estimationofhardnessofwaterbyEDTA–
numericalproblems –boiler troubles(scaleandsludge) –treatmentofboiler feedwater –
Internaltreatment(phosphate,colloidal,sodiumaluminateandcalgonconditioning)externaltreatment–
Ionexchangeprocess,zeoliteprocess–desalinationofbrackishwater-ReverseOsmosis.
UNITIISURFACECHEMISTRYANDCATALYSIS 9
Adsorption:Typesofadsorption–adsorptionofgasesonsolids–adsorptionofsolutefromsolutions–
adsorptionisotherms– Freundlich’sadsorptionisotherm– Langmuir’sadsorptionisotherm–
contacttheory–kineticsofsurfacereactions,unimolecularreactions,Langmuir-applicationsofadsorption
onpollutionabatement.
Catalysis:Catalyst–typesofcatalysis–criteria–autocatalysis–catalyticpoisoningandcatalyticpromoters-
acidbasecatalysis–applications(catalyticconvertor)–enzymecatalysis–Michaelis
–Menten equation.
UNITIIIALLOYSANDPHASERULE 9
Alloys:Introduction-Definition-propertiesofalloys-significanceofalloying,functionsandeffectof
17
alloyingelements-Nichromeandstainlesssteel(18/8)–
heattreatmentofsteel.Phaserule:Introduction,definitionoftermswithexamples,onecomponentsystem-
watersystem-reducedphaserule-thermalanalysisandcoolingcurves-twocomponentsystems-lead-
silversystem-Pattinsonprocess.
UNITIVFUELSANDCOMBUSTION 9
Fuels:Introduction-classificationoffuels-coal-analysisofcoal(proximateandultimate)-carbonization-
manufactureofmetallurgicalcoke(OttoHoffmannmethod)-petroleum-
manufactureofsyntheticpetrol(Bergiusprocess)-knocking-octanenumber-dieseloil-cetanenumber-
naturalgas-compressednaturalgas(CNG)-liquefiedpetroleumgases(LPG)-poweralcohol
andbiodiesel.Combustionoffuels:Introduction-calorificvalue- higher andlower calorificvalues-
theoreticalcalculationofcalorificvalue-ignitiontemperature-spontaneousignitiontemperature-
explosiverange-fluegasanalysis(ORSATMethod).
UNITV ENERGYSOURCESANDSTORAGEDEVICES 9
Nuclearfission-controllednuclearfission-nuclearfusion-differencesbetweennuclearfissionandfusion-
nuclearchainreactions-nuclearenergy-lightwaternuclearpowerplant-breederreactor-
solarenergyconversion-solarcells-
windenergy.Batteries,fuelcellsandsupercapacitors:Typesofbatteries–
primarybattery(drycell)secondarybattery(leadacidbattery,lithium-ion-battery)fuel cells–H2-O2fuelcell.
TOTAL:45PERIODS
OUTCOMES:
 Theknowledgegainedonengineeringmaterials,fuels,energysourcesandwatertreatmenttechniques
willfacilitatebetterunderstandingofengineeringprocessesandapplicationsforfurtherlearning.
TEXTBOOKS:
1. S.S.Dara andS.S.Umare,“ATextbookofEngineeringChemistry”,S.Chand
&CompanyLTD,NewDelhi,2015
2. P.C.JainandMonikaJain,“EngineeringChemistry”DhanpatRai
PublishingCompany(P)LTD,NewDelhi,2015
3. S.Vairam,P.KalyaniandSubaRamesh,“EngineeringChemistry”,WileyIndiaPVT,LTD,New
Delhi,2013.
REFERENCES:
1. FriedrichEmich,“EngineeringChemistry”,ScientificInternationalPVT,LTD,NewDelhi,2014.
2. PrasantaRath,“EngineeringChemistry”,CengageLearningIndiaPVT,LTD,Delhi,2015.
3. ShikhaAgarwal,“EngineeringChemistry-
FundamentalsandApplications”,CambridgeUniversityPress,Delhi,2015.
GE8151 PROBLEMSOLVINGAND PYTHONPROGRAMMING LT PC

3 00 3
OBJECTIVES:
 Toknowthebasicsofalgorithmicproblemsolving
 ToreadandwritesimplePythonprograms.
 TodevelopPythonprogramswithconditionalsandloops.
 TodefinePythonfunctionsandcall them.
18
 Touse Pythondatastructures–- lists,tuples,dictionaries.
 Todoinput/outputwithfilesinPython.
UNITI ALGORITHMICPROBLEMSOLVING 9
Algorithms,buildingblocksofalgorithms(statements,state,controlflow,functions),notation(pseudocode,
flowchart,programminglanguage),algorithmicproblemsolving,simplestrategiesfordevelopingalgorithm
s(iteration,recursion).Illustrativeproblems:findminimum
inalist,insertacardinalistofsortedcards,guessaninteger number inarange,TowersofHanoi.
UNITII DATA,EXPRESSIONS,STATEMENTS 9
Pythoninterpreterandinteractivemode;valuesandtypes:int,float,boolean,string,andlist;variables,expre
ssions,statements,tupleassignment,precedenceofoperators,comments;modulesandfunctions,functio
ndefinitionanduse,flowofexecution,parametersandarguments;Illustrativeprograms:exchangethevalu
esoftwovariables,circulatethevaluesofnvariables,distancebetweentwopoints.
UNITIII CONTROLFLOW,FUNCTIONS 9
Conditionals:Booleanvaluesandoperators,conditional(if),alternative(if-else),chainedconditional(if-elif-
else);Iteration:state,while,for,break,continue,pass;Fruitfulfunctions:returnvalues,parameters,localan
dglobalscope,functioncomposition,recursion;Strings:stringslices,immutability,stringfunctionsandmet
hods,stringmodule;Listsasarrays.Illustrativeprograms:squareroot,gcd,exponentiation,sumanarrayofn
umbers,linearsearch,binarysearch.
UNITIV LISTS,TUPLES,DICTIONARIES 9
Lists:listoperations,listslices,listmethods,listloop,mutability,aliasing,cloninglists,listparameters;Tuples
:tupleassignment,tupleasreturnvalue;Dictionaries:operationsandmethods;advancedlistprocessing-
listcomprehension;Illustrativeprograms:selectionsort,insertionsort,mergesort,histogram.
UNITV FILES,MODULES,PACKAGES 9
Filesandexception:textfiles,readingandwritingfiles,formatoperator;commandlinearguments,errorsand
exceptions,handlingexceptions,modules,packages;Illustrativeprograms:wordcount,copyfile.
OUTCOMES:
Uponcompletionof thecourse,students willbeableto
 Developalgorithmicsolutionstosimplecomputationalproblems
 Read,write,executebyhandsimplePythonprograms.
 Structuresimple Pythonprogramsforsolvingproblems.
 DecomposeaPythonprogram intofunctions.
 Representcompound datausingPythonlists,tuples,dictionaries.
 Readandwritedatafrom/tofilesinPython Programs.
TOTAL:45PERIODS
TEXTBOOKS:
1. AllenB.Downey,``ThinkPython:HowtoThinkLikeaComputerScientist’’,2ndedition,Updatedfor
Python3,Shroff/O’ReillyPublishers,2016(http://greenteapress.com/wp/think-python/)
2. GuidovanRossumandFredL.DrakeJr,“AnIntroductiontoPython–
RevisedandupdatedforPython3.2,NetworkTheoryLtd.,2011.
19
REFERENCES:
1. CharlesDierbach,“IntroductiontoComputerScienceusingPython:AComputationalProblem-
SolvingFocus,Wiley IndiaEdition,2013.
2. JohnVGuttag,“IntroductiontoComputationandProgrammingUsingPython’’,Revisedandexpand
edEdition,MIT Press,2013
3. KennethA.Lambert,“FundamentalsofPython:FirstPrograms”,CENGAGELearning,2012.
4. PaulGries,Jennifer
CampbellandJasonMontojo,“PracticalProgramming:AnIntroductiontoComputerScienceusing
Python3”,Secondedition,PragmaticProgrammers,LLC,2013.
5. RobertSedgewick,KevinWayne,RobertDondero,“IntroductiontoProgramminginPython:AnInte
r-disciplinaryApproach,PearsonIndia EducationServicesPvt.Ltd.,2016.
6. TimothyA.Budd,“ExploringPython”,Mc-GrawHill Education(India) PrivateLtd.,,2015.
GE8152 ENGINEERINGGRAPHICS LT P C2
04 4
OBJECTIVES:
 Todevelopinstudents,graphicskillsforcommunicationofconcepts,ideasanddesignofEngineerin
gproducts.
 Toexposethemtoexistingnationalstandardsrelatedtotechnical drawings.
CONCEPTSANDCONVENTIONS(NotforExamination) 1
Importanceofgraphicsinengineeringapplications–Useofdraftinginstruments–
BISconventionsandspecifications–Size,layoutandfoldingofdrawingsheets–
Letteringanddimensioning.
UNITI PLANECURVESANDFREEHANDSKETCHING 7+12

BasicGeometricalconstructions,Curvesusedinengineeringpractices:Conics–
Constructionofellipse,parabolaandhyperbolabyeccentricitymethod–Constructionofcycloid–
constructionofinvolutesofsquareandcircle–Drawingoftangents andnormaltotheabovecurves.
VisualizationconceptsandFreeHandsketching:Visualizationprinciples–
RepresentationofThreeDimensionalobjects–Layoutofviews-
Freehandsketchingofmultipleviewsfrompictorialviewsofobjects
UNITII PROJECTIONOFPOINTS,LINESANDPLANESURFACE 6+12

Orthographicprojection-principles-Principalplanes-Firstangleprojection-
projectionofpoints.Projectionofstraightlines(onlyFirstangleprojections)inclinedtoboththeprincipalpla
nes-
DeterminationoftruelengthsandtrueinclinationsbyrotatinglinemethodandtracesProjectionofplanes(p
olygonalandcircular surfaces) inclinedtoboththeprincipalplanesbyrotatingobjectmethod.
UNITIII PROJECTIONOFSOLIDS 5+12

Projectionofsimplesolidslikeprisms,pyramids,cylinder,coneandtruncatedsolidswhentheaxisisinclinedt
ooneof theprincipalplanesbyrotatingobjectmethod.
UNITIV PROJECTIONOF SECTIONEDSOLIDSANDDEVELOPMENTOF

SURFACES 5+12
Sectioningofabovesolidsinsimpleverticalpositionwhenthecuttingplaneisinclinedtotheone
20
oftheprincipalplanesandperpendiculartotheother–
obtainingtrueshapeofsection.Developmentoflateralsurfacesofsimpleandsectionedsolids–
Prisms,pyramidscylindersandcones.
UNITV ISOMETRICANDPERSPECTIVEPROJECTIONS 6+12

Principlesofisometricprojection–isometricscale–
Isometricprojectionsofsimplesolidsandtruncatedsolids-Prisms,pyramids,cylinders,cones-
combinationoftwosolidobjectsinsimpleverticalpositions-Perspectiveprojectionofsimplesolids-
Prisms,pyramidsandcylindersbyvisualraymethod.
TOTAL:90PERIODS
OUTCOMES:
Onsuccessfulcompletionofthiscourse,thestudentwillbeableto
 familiarizewiththefundamentalsandstandardsofEngineeringgraphics
 performfreehandsketching
ofbasicgeometricalconstructionsandmultipleviewsofobjects.
 projectorthographicprojectionsoflinesandplanesurfaces.
 draw projectionsandsolidsanddevelopmentofsurfaces.
 visualizeandtoprojectisometricandperspectivesectionsofsimplesolids.
TEXTBOOK:
1. NatrajanK.V.,“AtextbookofEngineeringGraphics”,DhanalakshmiPublishers,Chennai,2009.
2. VenugopalK.andPrabhu
RajaV.,“EngineeringGraphics”,NewAgeInternational(P)Limited,2008.
REFERENCES:
1.
BasantAgarwalandAgarwalC.M.,“EngineeringDrawing”,TataMcGrawHillPublishingCompany
Limited,NewDelhi,2008.
th
2. BhattN.D.andPanchalV.M.,“EngineeringDrawing”,CharotarPublishingHouse,50
Edition,2010.
3. GopalakrishnaK.R.,“EngineeringDrawing”(Vol.I&IIcombined),SubhasStores,Bangalore,2007
.
4. Luzzader,Warren.J.andDuff,JohnM.,“FundamentalsofEngineeringDrawingwithanintroduction
toInteractiveComputerGraphicsforDesignandProduction,EasternEconomyEdition,PrenticeHa
llofIndia Pvt.Ltd,NewDelhi,2005.
5. NSParthasarathyAndVelaMurali,“EngineeringGraphics”,OxfordUniversity,Press,NewDelhi,2
015.
6. ShahM.B., andRanaB.C.,“EngineeringDrawing”,Pearson,2ndEdition,2009.
PublicationofBureauofIndianStandards:
1. IS10711–2001:TechnicalproductsDocumentation–Sizeandlayoutofdrawingsheets.
2. IS9609(Parts 0&1)–2001:TechnicalproductsDocumentation–Lettering.
3. IS10714(Part20)–2001&SP46–2003:Linesfortechnicaldrawings.
4. IS11669–1986&SP46–2003:DimensioningofTechnicalDrawings.
5. IS15021(Parts 1to4)–2001:Technicaldrawings–ProjectionMethods.
SpecialpointsapplicabletoUniversity ExaminationsonEngineeringGraphics:
1. Therewillbefivequestions,eachofeitherortypecoveringallunitsofthesyllabus.
2. Allquestionswillcarry equalmarksof20eachmakingatotalof100.
20
3. The
answerpapershallconsistofdrawingsheetsofA3sizeonly.Thestudentswillbepermittedtou
seappropriatescaletofitsolutionwithinA3size.Theexaminationwillbeconductedinapprop
riatesessionson thesame day
GE8161 PROBLEMSOLVINGAND PYTHONPROGRAMMING LT PC

LABORATORY 0042
OBJECTIVES:
 Towrite,test,anddebugsimplePythonprograms.
 ToimplementPythonprogramswithconditionalsandloops.
 UsefunctionsforstructuringPythonprograms.
 Representcompound datausingPythonlists,tuples,dictionaries.
 Readandwritedatafrom/tofilesinPython.
LISTOFPROGRAMS
1. ComputetheGCDoftwonumbers.
2. Findthe squarerootofanumber(Newton’smethod)
3. Exponentiation(powerofanumber)
4. Findthemaximumofalistofnumbers
5. LinearsearchandBinarysearch
6. Selectionsort,Insertionsort
7. Mergesort
8. Firstnprime numbers
9. Multiplymatrices
10. Programsthattakecommandline arguments(wordcount)
11. Findthemostfrequentwordsinatextreadfrom afile
12. SimulateellipticalorbitsinPygame
13. SimulatebouncingballusingPygame
PLATFORMNEEDED
Python3interpreterforWindows/Linux
OUTCOMES:
Uponcompletionof thecourse,students willbeableto
 Write,test,anddebugsimplePythonprograms.
 ImplementPythonprogramswithconditionalsandloops.
 DevelopPythonprogramsstep-wisebydefiningfunctionsandcallingthem.
 UsePythonlists,tuples,dictionariesforrepresentingcompound data.
 Readandwritedatafrom/tofilesinPython.
TOTAL:60PERIODS
21
BS8161 PHYSICSAND CHEMISTRY LABORATORY L T P C
(Common toallbranchesof B.E./B.TechProgrammes) 0 0 4 2
OBJECTIVES:

Tointroducedifferentexperimentstotestbasicunderstandingofphysicsconceptsappliedinoptics
,thermalphysics,propertiesofmatter andliquids.
LISTOFEXPERIMENTS: PHYSICSLABORATORY(Any5 Experiments)

1. Determinationofrigiditymodulus–Torsionpendulum
2. DeterminationofYoung’smodulusbynon-uniform bendingmethod
3. (a)Determination ofwavelength,andparticlesizeusingLaser
(b)Determination ofacceptanceangleinanopticalfiber.
4. Determinationofthermalconductivityofabadconductor –Lee’sDiscmethod.
5. Determinationofvelocityofsoundandcompressibilityofliquid– Ultrasonicinterferometer
6. Determinationofwavelength ofmercuryspectrum–spectrometergrating
7. Determinationofbandgap ofasemiconductor
8. Determinationofthicknessofathinwire–Airwedgemethod
TOTAL:30PERIODS
OUTCOMES:
Uponcompletion ofthecourse,thestudentswillbeableto
 applyprinciplesofelasticity,opticsandthermalpropertiesforengineeringapplications.
CHEMISTRYLABORATORY:(Anysevenexperiments
tobeconducted)OBJECTIVES:
 Tomakethestudentto acquirepracticalskillsinthe determinationofwaterquality
parametersthroughvolumetricandinstrumentalanalysis.
 Toacquaintthestudentswiththedeterminationofmolecularweightofa
polymerbyviscometery.
1. EstimationofHClusingNa2CO3asprimarystandardandDetermination ofalkalinityinwatersample.
2. Determinationoftotal,temporary& permanenthardnessofwaterbyEDTAmethod.
3. DeterminationofDOcontentofwater samplebyWinkler’smethod.
4. Determinationofchloridecontentofwater samplebyargentometricmethod.
5. Estimationofcopper contentofthegivensolution byIodometry.
6. DeterminationofstrengthofgivenhydrochloricacidusingpHmeter.
7. Determinationofstrengthofacidsinamixtureofacidsusingconductivitymeter.
8. Estimationofironcontentofthegivensolutionusing potentiometer.
9. Estimationofironcontentofthewatersampleusingspectrophotometer(1,10-
Phenanthroline/thiocyanatemethod).
10. Estimationofsodiumandpotassium presentinwaterusingflamephotometer.
11. Determinationofmolecular weightofpolyvinylalcoholusingOstwaldviscometer.
12. Pseudofirstorder kinetics-esterhydrolysis.
13. Corrosionexperiment-weightlossmethod.
14. DeterminationofCMC.
15. Phasechangeinasolid.
16. Conductometrictitration ofstrong acidvsstrongbase.
22
OUTCOMES:
 Thestudentswillbe outfittedwith hands-
onknowledgeinthequantitativechemicalanalysisofwaterqualityrelated parameters.
TOTAL:30PERIODS
TEXTBOOKS:
1. Vogel’sTextbookofQuantitativeChemicalAnalysis(8THedition,2014)
HS8251 TECHNICALENGLISH
LTPC4
004
OBJECTIVES:
TheCoursepreparessecondsemesterengineeringandTechnology students to:
 Developstrategiesandskillstoenhancetheirabilitytoreadandcomprehendengineeringandtechn
ologytexts.
 Fostertheir abilitytowriteconvincingjobapplicationsandeffectivereports.
 Developtheirspeakingskillstomaketechnicalpresentations, participateingroupdiscussions.
 Strengthentheirlisteningskillwhichwillhelpthemcomprehendlecturesandtalksintheirareasofsp
ecialisation.
UNITI INTRODUCTIONTECHNICALENGLISH 12
Listening-Listeningtotalksmostlyofascientific/technicalnatureandcompletinginformation-
gapexercises-Speaking–Askingforandgivingdirections-Reading–
readingshorttechnicaltextsfromjournals-newsapapers-Writing-purposestatements–
extendeddefinitions–issue-writinginstructions–checklists-recommendations-
VocabularyDevelopment-technicalvocabularyLanguageDevelopment–subjectverb agreement-
compoundwords.
UNITII READINGANDSTUDYSKILLS 12
Listening-Listeningtolongertechnicaltalksandcompletingexercisesbasedonthem-Speaking
– describingaprocess-Reading–readinglonger technical texts-
identifyingthevarioustransitionsinatext-paragraphing-Writing-interpretingcgarts,graphs-
VocabularyDevelopment-vocabularyusedinformalletters/emailsand
reportsLanguageDevelopment-impersonalpassivevoice,numericaladjectives.
UNITIII TECHNICALWRITINGANDGRAMMAR 12
Listening-Listeningtoclassroomlectures/talklsonengineering/technology-Speaking–
introductiontotechnicalpresentations-Reading–
longertextsbothgeneralandtechnical,practiceinspeedreading;Writing-
Describingaprocess,useofsequencewords-VocabularyDevelopment-sequencewords-
Misspelledwords.LanguageDevelopment-embeddedsentences
UNITIV REPORTWRITING 12
Listening-Listeningtodocumentariesandmakingnotes.Speaking–mechanicsofpresentations-
Reading–readingfordetailedcomprehension-Writing-emailetiquette-jobapplication–coverletter–
Résumépreparation(viaemailandhardcopy)-analyticalessaysandissuebasedessays--
VocabularyDevelopment-findingsuitablesynonyms-paraphrasing-.LanguageDevelopment-
clauses- ifconditionals.
23
UNITV GROUPDISCUSSIONAND JOBAPPLICATIONS 12
Listening-TED/Inktalks;Speaking–participatinginagroupdiscussion-Reading–
readingandunderstandingtechnicalarticlesWriting–Writingreports-minutesofameeting-
accidentandsurvey-VocabularyDevelopment-verbalanalogiesLanguageDevelopment-
reportedspeech
.
TOTAL:60 PERIODS
OUTCOMES:At theend of thecourselearnerswillbeableto:
 Readtechnicaltextsandwritearea- specifictextseffortlessly.
 Listenandcomprehendlecturesandtalksintheirarea ofspecialisationsuccessfully.
 Speakappropriatelyandeffectivelyinvariedformal andinformalcontexts.
 Writereportsandwinning jobapplications.
TEXTBOOKS:
1. Boardofeditors.FluencyinEnglishACoursebookforEngineeringandTechnology.
OrientBlackswan,Hyderabad:2016.
2.
Sudharshana.N.PandSaveetha.C.EnglishforTechnicalCommunication.CambridgeUniver
sityPress:New Delhi,2016.
REFERENCES
1. Booth-L.Diana,Project Work,OxfordUniversityPress,Oxford:2014.
2. Grussendorf,Marion,EnglishforPresentations,OxfordUniversityPress,Oxford:2007
3. Kumar,Suresh.E.EngineeringEnglish.OrientBlackswan:Hyderabad,2015.
4. Means,L. ThomasandElaineLanglois,English&CommunicationForColleges.
CengageLearning,USA:2007
5. Raman,MeenakshiandSharma,Sangeetha-
TechnicalCommunicationPrinciplesandPractice.OxfordUniversityPress:NewDelhi,2014.
StudentscanbeaskedtoreadTagore,ChetanBhagat andforsupplementary reading.
MA8251 ENGINEERINGMATHEMATICS– II LT PC4

004
OBJECTIVES:
 ThiscourseisdesignedtocovertopicssuchasMatrixAlgebra,VectorCalculus,ComplexAnalysisan
dLaplaceTransform.MatrixAlgebraisoneofthepowerfultoolstohandlepracticalproblemsarisingint
hefieldofengineering.Vectorcalculuscanbewidelyusedformodellingthevariouslawsofphysics.Th
evariousmethodsofcomplexanalysisandLaplacetransformscanbeusedforefficientlysolvingthep
roblemsthatoccurinvariousbranchesofengineeringdisciplines.
UNITI MATRICES 12
EigenvaluesandEigenvectorsofarealmatrix–Characteristicequation–
PropertiesofEigenvaluesandEigenvectors–Cayley-Hamiltontheorem–Diagonalizationofmatrices–
Reductionofaquadraticform tocanonicalformbyorthogonaltransformation –Natureofquadraticforms.
UNITIIVECTORCALCULUS 12
Gradientanddirectionalderivative–Divergenceandcurl-Vectoridentities–
IrrotationalandSolenoidalvectorfields–Lineintegraloveraplanecurve–Surfaceintegral-Areaofacurved
24
surface-Volumeintegral-Green’s,GaussdivergenceandStoke’stheorems–
Verificationandapplicationinevaluatingline,surfaceandvolumeintegrals.
UNITIII ANALYTICFUNCTIONS 12
Analyticfunctions–NecessaryandsufficientconditionsforanalyticityinCartesianandpolarcoordinates-
Properties–Harmonicconjugates–Constructionofanalyticfunction-Conformal
1
mapping –Mapping by functionswzc,cz, ,z2 - Bilineartransformation.
z
UNITIVCOMPLEXINTEGRATION 12
Lineintegral-Cauchy’sintegraltheorem–Cauchy’sintegralformula–Taylor’sandLaurent’sseries–
Singularities–Residues–Residuetheorem–Applicationofresiduetheoremforevaluationofrealintegrals–
Useofcircularcontour andsemicircular contour.
UNITV LAPLACETRANSFORMS 12
Existenceconditions–Transformsofelementaryfunctions–
Transformofunitstepfunctionandunitimpulsefunction–Basicproperties–Shiftingtheorems-
Transformsofderivativesandintegrals–Initialandfinalvaluetheorems–Inversetransforms–
Convolutiontheorem–Transformofperiodicfunctions–Applicationtosolutionoflinearsecondorder
ordinarydifferentialequationswithconstantcoefficients.
TOTAL:60PERIODS
OUTCOMES:
Aftersuccessfullycompletingthecourse,thestudentwillhaveagoodunderstandingofthefollowingtopicsa
ndtheir applications:
 Eigenvaluesandeigenvectors,diagonalizationofamatrix,Symmetricmatrices,Positivedefinite
matricesandsimilar matrices.
 Gradient,divergenceandcurlofavectorpointfunctionandrelatedidentities.
 Evaluationofline,surfaceandvolumeintegralsusingGauss,StokesandGreen’stheoremsandthe
ir verification.
 Analyticfunctions,conformalmapping andcomplexintegration.
 Laplacetransformandinversetransformofsimplefunctions,properties,variousrelatedtheorems
andapplicationto differentialequationswithconstantcoefficients.
TEXTBOOKS :
1. GrewalB.S.,“HigherEngineeringMathematics”,KhannaPublishers,New
Delhi,43rdEdition,2014.
2. Kreyszig Erwin, "Advanced Engineering Mathematics ", John Wiley and
Sons,10thEdition,New Delhi,2016.
REFERENCES:
1. Bali N.,GoyalM.andWatkins
C.,“AdvancedEngineeringMathematics”,FirewallMedia(AnimprintofLakshmiPublicationsPvt.,
Ltd.,),NewDelhi,7thEdition,2009.
2. Jain R.K.and IyengarS.R.K.,“ Advanced Engineering Mathematics”,
NarosaPublications,NewDelhi ,3rdEdition,2007.
3. O’Neil, P.V. “Advanced Engineering Mathematics”, Cengage Learning
IndiaPvt.,Ltd,NewDelhi,2007.
4. Sastry, S.S, “Engineering Mathematics", Vol. I & II, PHI Learning Pvt.
Ltd,4thEdition,New Delhi,2014.
5. Wylie,R.C.andBarrett,L.C.,“AdvancedEngineeringMathematics“TataMcGrawHillEducationPv
25
t.Ltd,6thEdition,New Delhi,2012.
26
PH8254 PHYSICSOF MATERIALS L T P C
(Commontocoursesoffered
3 0 0 3
inFacultyofTechnologyexceptFashionTec
hnology)
OBJECTIVES:
 Tointroducethephysicsofvariousmaterialsrelevanttodifferentbranchesoftechnology
UNITI PREPARATIONOF MATERIALS 9

Phases-phaserule–binarysystems–tielinerule–leverrule–phasediagram–invariantreactions -
nucleation –homogeneousandheterogeneousnucleation–freeenergyofformationofacriticalnucleus–
Thin films–preparation:PVD,CVDmethod–NanomaterialsPreparation:wetchemical,solvothermal,sol-
gelmethod.
UNITII CONDUCTINGMATERIALS 9
Classicalfreeelectrontheory-expressionforelectricalconductivity–thermalconductivity,-Wiedemann-
Franzlaw–electronsinmetals:particleinathree-dimensionalbox-degeneratestates–Fermi-
Diracstatistics–densityofenergystates–electroninperiodicpotential(conceptonly)–
electroneffectivemass–conceptofhole.Superconductingphenomena,propertiesofsuperconductors–
Meissner effectandisotopeeffect.TypeIandTypeIIsuperconductors,HighTcsuperconductors–
Magneticlevitationand SQUIDS.
UNITIII SEMICONDUCTINGMATERIALS 9
Elemental Semiconductors - Compoundsemiconductors- Originofbandgapinsolids(qualitative)
- carrierconcentrationinanintrinsicsemiconductor(derivation)–Fermilevel–
variationofFermilevelwithtemperature–electricalconductivity–bandgapdetermination–
carrierconcentrationinn-typeandp-typesemiconductors(derivation)–
variationofFermilevelwithtemperatureandimpurityconcentration–Halleffect–
determinationofHallcoefficient–LED -Solar cells.
UNITIV DIELECTRICANDMAGNETICMATERIALS 9
Dielectric,Paraelectricandferroelectricmaterials-
Electronic,Ionic,Orientationalandspacechargepolarization–
InternalfieldanddeductionofClausiusMosottiequation–dielectricloss–
differenttypesofdielectricbreakdown–classificationofinsulatingmaterialsandtheirapplications
- Ferroelectricmaterials-Introductiontomagneticmaterials-
Domaintheoryofferromagnetism,Hysteresis,SoftandHardmagneticmaterials–Anti-
ferromagneticmaterials–Ferrites,magnetoresistancematerials.
UNITV NEWMATERIALSANDAPPLICATIONS 9
Metallicglasses–Shapememoryalloys:Copper,NickelandTitaniumbasedalloys–
grapheneanditsproperties-Ceramics:typesandapplications–
Composites:classification,roleofmatrixandreinforcement–
processingoffibrereinforcedplasticsandfibrereinforcedmetals–Biomaterials:hydroxyapatite–PMMA–
Silicone-Sensors:ChemicalSensors-Bio-sensors–
conducting,semiconductingandphotoresponsivepolymers.
TOTAL: 45 PERIODS
OUTCOMES:
Attheend ofthecourse,thestudentswillableto
 gainknowledgeon phasediagramsandvariousmaterialprocessingmethods,
27
 acquireknowledgeonbasicsofconductingmaterials,superconductorsandtheirapplications
 getknowledgeonthefunctioningofsemiconductingmaterialsandtheirapplicationsin
28
LEDandsolar cells,
 understandthefunctioning ofvariousdielectricandmagneticmaterials,
 havethenecessaryunderstanding onvariousadvancedmaterials.
TEXTBOOKS:
1. Balasubramaniam,R.“Callister'sMaterialsScienceandEngineering”.WileyIndiaPvt.Ltd.2014.
2. Kasap,S.O.“PrinciplesofElectronicMaterialsandDevices”.McGraw-HillEducation,2007.
3. Wahab,M.A.
“SolidStatePhysics:StructureandPropertiesofMaterials”.NarosaPublishingHouse,2009.
REFERENCES
1. Askeland,D.“MaterialsScience andEngineering”.Brooks/Cole,2010
2. Raghavan,V.“MaterialsScience andEngineering:AFirstcourse”.PHILearning,2015.
3. Smith,W.F., Hashemi,J. &Prakash.R.“MaterialsScienceandEngineering”.TataMcgraw
HillEducationPvt.Ltd.,2014.
BE8252 BASICCIVILANDMECHANICALENGINEERING LT PC
4004
OBJECTIVES:
 Toimpartbasicknowledge onCivilandMechanicalEngineering.
 TofamiliarizethematerialsandmeasurementsusedinCivilEngineering.
 Toprovidetheexposureonthefundamental elementsofcivilengineeringstructures.
 Toenablethestudentsto distinguishthecomponentsandworkingprinciple
ofpowerplantunits,ICengines,andR&AC system.
A–OVERVIEW
UNITI SCOPEOFCIVILANDMECHANICALENGINEERING 10
OverviewofCivilEngineering-CivilEngineeringcontributionstothewelfareofSociety–
SpecializedsubdisciplinesinCivilEngineering–
Structural,Construction,Geotechnical,Environmental,Transportation
andWaterResourcesEngineering
OverviewofMechanicalEngineering-MechanicalEngineeringcontributionstothewelfareofSociety–
SpecializedsubdisciplinesinMechanicalEngineering-Production,Automobile,EnergyEngineering-
InterdisciplinaryconceptsinCivilandMechanicalEngineering.
B –CIVILENGINEERING
UNITII SURVEYINGANDCIVILENGINEERINGMATERIALS 10
Surveying:Objects–classification –principles–measurementsofdistances–angles–leveling–
determinationofareas– contours-examples.
CivilEngineeringMaterials:Bricks–stones–sand–cement–concrete– steel-timber-modernmaterials
UNITIII BUILDINGCOMPONENTSANDSTRUCTURES 15
Foundations:Typesoffoundations-Bearingcapacityandsettlement–Requirementofgoodfoundations.
29
CivilEngineeringStructures:Brickmasonry–stonemasonry–beams–columns–lintels–roofing–
flooring–plastering–floorarea,carpetareaandfloorspaceindex-TypesofBridgesandDams–
watersupply-sourcesandqualityofwater-Rainwaterharvesting-introductiontohighwayandrailway.
C –MECHANICALENGINEERING
UNITIV INTERNALCOMBUSTIONENGINESAND POWER PLANTS 15

ClassificationofPowerPlants-Internalcombustionenginesasautomobilepowerplant–Workingprinciple
ofPetrolandDieselEngines –Four strokeandtwostrokecycles–
Comparisonoffourstrokeandtwostrokeengines–Workingprincipleofsteam,Gas,Diesel,Hydro-
electricandNuclearPowerplants–-
workingprincipleofBoilers,Turbines,ReciprocatingPumps(singleactingand doubleacting)
andCentrifugalPumps
UNITV REFRIGERATIONANDAIRCONDITIONINGSYSTEM 10
TerminologyofRefrigerationandAirConditioning.Principleofvapourcompressionandabsorptionsyste
m–Layoutoftypicaldomesticrefrigerator–WindowandSplittyperoomAirconditioner.
OUTCOMES:
 appreciatetheCivil andMechanical Engineeringcomponents ofProjects.
 explaintheusage ofconstruction materialandproper selection
ofconstructionmaterials.
 measuredistances andareabysurveying
 identifythecomponentsusedinpower plantcycle.
 demonstrateworkingprinciplesofpetrol anddiesel engine.
 elaboratethecomponentsofrefrigeration andAirconditioningcycle.
TOTAL:60PERIODS
TEXTBOOKS:
1. ShanmugamGandPalanichamyMS,“BasicCivilandMechanicalEngineering”,TataMcGraw
HillPublishingCo.,NewDelhi,1996.
REFERENCES:
1. Ramamrutham S.,“BasicCivilEngineering”,DhanpatRaiPublishingCo.(P) Ltd.1999.
2. Palanikumar,K.BasicMechanicalEngineering,ARSPublications,2010.
3. SeetharamanS.,“BasicCivilEngineering”,AnuradhaAgencies,2005.
4. VenugopalK.andPrahuRajaV.,“BasicMechanicalEngineering”,AnuradhaPublishers,Kumbako
nam,2000.
5. ShanthaKumar SRJ., “Basic Mechanical Engineering”, Hi-tech
Publications,Mayiladuthurai,2000.
BT8291 MICROBIOLOGY LT
PC300
3
OBJECTIVES
 TointroducestudentstotheprinciplesofMicrobiologytoemphasizestructureandbiochemicalaspe
ctsofvariousmicrobes.
 Tosolvetheproblemsinmicrobialinfectionandtheir control.
30
UNITI INTRODUCTION 6
Basicsofmicrobialexistence;historyofmicrobiology,classificationandnomenclatureofmicroorganisms,
microscopicexaminationofmicroorganisms,lightandelectronmicroscopy;principlesofdifferentstainingte
chniqueslikegramstaining,acidfast,capsularstaining,flagellarstaining.
UNITII MICROBES- STRUCTUREANDMULTIPLICATION 12

Structuralorganizationandmultiplicationofbacteria,viruses,algaeandfungi,withspecialmentionoflifehist
oryofactinomycetes,yeast,mycoplasmaandbacteriophages.
UNITIII MICROBIALNUTRITION,GROWTH ANDMETABOLISM 12

Nutritionalrequirementsofbacteria;differentmediausedforbacterialculture;growthcurveanddifferentmet
hodstoquantifybacterialgrowth;aerobicandanaerobicbioenergeticsandutilizationofenergyforbiosynthe
sisofimportantmolecules.
UNITIV CONTROL OF MICROORGANISMS 6

Physicalandchemicalcontrolofmicroorganisms;host-microbeinteractions;anti-bacterial,anti-
fungalandanti-
viralagents;modeofactionandresistancetoantibiotics;clinicallyimportantmicroorganisms.
UNITV INDUSTRIALANDENVIRONMENTALMICROBIOLOGY 9
Primarymetabolites;secondarymetabolitesandtheirapplications;preservationoffood;productionofpeni
cillin,alcohol,vitaminB-
12;biogas;bioremediation;leachingoforesbymicroorganisms;biofertilizersandbiopesticides;microorga
nismsandpollutioncontrol;biosensors
TOTAL:45PERIODS
TEXTBOOKS
1. TalaronK,TalaronA,Casita,PelczarandReid.FoundationsinMicrobiology,W.C.BrownPublishers,
1993.
2. PelczarMJ,ChanECSandKreinNR,Microbiology,TataMcGrawHillEdition,NewDelhi,India.
3. PrescottL.M.,HarleyJ.P.,KleinDA,Microbiology,3rdEdition,Wm.C.BrownPublishers,1996.
FD8201 BIOCHEMISTRY
LT
PC3003
OBJECTIVE
 To enable students learn the fundamentals of Biochemical Processes
andBiomolecules.
UNITI INTRODUCTIONTO BIOMOLECULES 5

Basicprinciplesoforganicchemistry,roleofcarbon,typesoffunctionalgroups,biomolecules,chemicalnat
ureofwater,pHandbiologicalbuffers.
UNITIISTRUCTUREAND PROPERTIESOF IMPORTANTBIOMOLECULES 15

Carbohydrates(mono,di,oligo&polysaccharides)mutarotation,glycosidicbond,reactionsofmonosacch
aridesandreducingsugarsStarch,glycogen,celluloseandchitin.Proteoglycans,glycosaminoglycans.hy
aluronicacid,chondroitin sulfate.
31
Lipids:Fattyacids,glycerol,triacylglycerol,saponification,iodination,hydrogenation,phospholipids,glyc
olipids,sphingolipids.InheritedmetabolicdisordersofLipid-metabolism-Tay-Saach’sdisease,Niemann-
Pick’sdiseaseandGaucher’sdisease.Cholesterol,steroids,Bileacidsandsalts,Gluco-andMineralo-
corticosteroids.Aldosterone,cortisoneandsyntheticderivative-prednisolone.Androgens-
testosterone,Estrogens-
estrone,estradiolandprogesterone.Prostaglandinsandtheirfunctions.LDL,HDLandVLDL.Cardiovasc
ulardiseaseandcorrelationwithcirculatinglipidandlipoproteinconcentration
AminoAcids,Peptides,andProteins.Classificationbasedonside-
chainproperties.Structures,hierarchyoforganizationprimary,secondary,tertiaryandquaternarystructur
es,glycoproteins,lipoproteins.Determination ofprimarystructure.
Nucleic acids:Purines,pyrimidines,nucleosides,nucleotides,Chargaff’sRules.Basepairing,A-TandG-
C,mRNA,rRNAandtRNA.,Watson-
CrickstructureofDNA.reactions,properties,Tmandhypochromicity,MeasurementofDNAandRNA.Nucl
eoproteincomplexes
UNITIIIMETABOLISMCONCEPTS 5
FunctionsofProteins,Enzymes,introductiontobiocatalysts,metabolicpathways,primaryandsecondary
metabolites.Interconnectionofpathwaysandmetabolicregulation.
UNITIVINTERMEDIARYMETABOLISM ANDREGULATION 15
Glycolysis,TCAcycle,gluconeogenesis,pentosephosphateshunt,glyoxalateshunt,fattyacidsynthesis
andoxidation,reactionsofaminoacids,deamination,transaminationanddecarboxylation,ureacycle,Bio
energetics-
Highenergycompounds,electronegativepotentialofcompounds,respiratorychain,ATPcycle,calculatio
n ofATPyield duringoxidation ofglucoseandfattyacids.
UNITV CASESTUDIES 5
Casestudyonoverproductionofprimaryandsecondarymetabolites-
glutamicacid,threonine,lysine,methionine,isoleucine,propionicacidand ethanol.
TOTAL:45PERIODS
OUTCOMES
 Toensurestudentshavea strongfoundationinthe structureandreactionsofBiomolecules.
 Tointroducethemtometabolicpathwaysofthemajorbiomoleculesandrelevancetoclinical
conditions.
 TocorrelateBiochemicalprocesseswith Biotechnologyapplications.
TEXTBOOKS
1. LehningerPrinciplesofBiochemistry6thEditionbyDavidL.Nelson,MichaelM.Cox
2. Satyanarayana,U.andU.Chakerapani,“Biochemistry”
3rdRev.Edition,Books&AlliedLtd.,2006.
3. Rastogi,S.C.“Biochemistry”2ndEdition,TataMcGraw-Hill,2003.
4. Conn,E.E.,etal.,“OutlinesofBiochemistry” 5thEdition,JohnWiley&Sons,1987.
5. Outlinesofbiochemistry,5thEdition:ByEEConn,PKStumpf,GBrueningandRYDoi.pp693.John
WileyandSons,New York.1987.
REFERENCES
1. Berg,JeremyM.etal.“Biochemsitry”,6thEdition,W.H.Freeman &Co.,2006.
30
2. Murray,R.K.,etal“Harper’sIllustratedBiochemistry”,27thEdition,McGraw-Hill,2006.
3. Voet,D.andVoet,J.G.,“Biochemistry”,3rdEdition,JohnWiley&SonsInc.,2004.
GE8261 ENGINEERINGPRACTICESLABORATORY LT
PC0042
OBJECTIVES:
 Toprovideexposuretothestudentswithhandsonexperienceonvariousbasicengineeringpract
icesinCivil,Mechanical,ElectricalandElectronicsEngineering.
GROUPA(CIVIL&MECHANICAL)
I CIVIL ENGINEERINGPRACTICE 13
Buildings:
(a) Studyofplumbingandcarpentrycomponentsofresidentialandindustrialbuildings.Safet
yaspects.
Plumbing Works:
(a) Studyofpipelinejoints,itslocationandfunctions:valves,taps,couplings,unions,reducers,e
lbowsinhouseholdfittings.
(b) Studyofpipeconnectionsrequirementsforpumpsandturbines.
(c) Preparationofplumbinglinesketchesfor watersupplyandsewageworks.
(d) Hands-on-exercise:
Basicpipeconnections–Mixed pipematerial connection–
Pipeconnectionswithdifferentjoiningcomponents.
(e) Demonstrationofplumbingrequirementsofhigh-risebuildings.
CarpentryusingPowerToolsonly:
(a) Studyofthejointsinroofs,doors,windowsand furniture.
(b) Hands-on-exercise:
Woodwork,jointsbysawing,planingandcutting.
II MECHANICAL ENGINEERINGPRACTICE 18
Welding:
(a) Preparationofbuttjoints,lapjointsandT-jointsbyShieldedmetalarcwelding.
(b) Gas welding practice
BasicMachining:
(a) SimpleTurning andTaperturning
(b) DrillingPractice
Sheet MetalWork:
(a) Forming&Bending:
(b) Model making–Traysandfunnels.
(c) Differenttype ofjoints.
Machineassembly practice:
(a) Studyofcentrifugalpump
(b) Studyofair conditioner
31
Demonstration on:
(a) Smithyoperations,upsetting,swaging,setting downandbending.Example –
Exercise–Production ofhexagonalheaded bolt.
(b) Foundryoperationslikemouldpreparation forgearandstepconepulley.
(c) Fitting–Exercises–Preparation ofsquarefittingandV–fittingmodels.
GROUPB (ELECTRICAL&ELECTRONICS)
III ELECTRICAL ENGINEERINGPRACTICE 13

1. Residential housewiringusingswitches,fuse,indicator,lampandenergymeter.
2. Fluorescentlampwiring.
3. Staircasewiring
4. Measurementofelectricalquantities–voltage,current,power&powerfactorinRLCcircuit.
5. Measurementofenergyusingsingle phase energymeter.
6. Measurementofresistancetoearth ofanelectricalequipment.
IV ELECTRONICSENGINEERINGPRACTICE 16
1. Study of Electronic components and equipments – Resistor, colour
codingmeasurementofAC signalparameter (peak-peak,rmsperiod,frequency) usingCR.
2. StudyoflogicgatesAND,OR,EX-ORandNOT.
3. GenerationofClockSignal.
4. Solderingpractice– ComponentsDevicesandCircuits– UsinggeneralpurposePCB.
5. MeasurementofripplefactorofHWRandFWR.
TOTAL:60PERIODS
OUTCOMES:
 fabricatecarpentrycomponentsandpipeconnectionsincludingplumbingworks.
 usewelding equipmentstojointhestructures.
 Carryoutthebasicmachiningoperations
 Makethemodelsusingsheetmetalworks
 Illustrateoncentrifugalpump,Air conditioner,operationsofsmithy,foundaryand
 fittings
 Carryoutbasichomeelectricalworksandappliances
 Measuretheelectricalquantities
 Elaborateonthecomponents,gates,solderingpractices.
LISTOFEQUIPMENTFOR ABATCHOF30STUDENTS:CIVIL
1. Assortedcomponentsforplumbingconsisting
ofmetallicpipes,plasticpipes,flexiblepipes,couplings,unions,elbows
,plugsand
otherfittings. 15Sets.
2. Carpentryvice(fittedtoworkbench) 15Nos.
3. Standardwoodworkingtools 15Sets.
4. Modelsofindustrialtrusses,door joints,furniturejoints 5each
5. Power Tools:(a) RotaryHammer 2Nos
(b) DemolitionHammer 2Nos
(c) CircularSaw 2Nos
32
(d) Planer 2Nos
(e) HandDrillingMachine 2Nos
(f) Jigsaw 2Nos
MECHANICAL
1. Arcweldingtransformer withcablesand holders 5Nos.

2. Weldingboothwith exhaustfacility 5Nos.
3. Weldingaccessorieslikeweldingshield,chipping hammer,
wirebrush,etc. 5Sets.
4. Oxygenandacetylenegascylinders,blowpipeandother
weldingoutfit. 2Nos.
5. Centrelathe 2Nos.
6. Hearthfurnace,anvilandsmithytools 2Sets.
7. Mouldingtable,foundrytools 2Sets.
8. Power Tool:AngleGrinder 2Nos
9. Study-purposeitems:centrifugalpump,air-conditioner Oneeach.
ELECTRICAL
1. Assortedelectricalcomponentsforhousewiring 15Sets
2. Electrical measuring instruments 10Sets
3. Studypurposeitems:Iron box,fanandregulator,emergencylamp
1each4.Megger (250V/500V) 1No.
5.Power Tools:(a) RangeFinder 2Nos
(b)DigitalLive-wiredetector 2Nos
ELECTRONICS
1. Solderingguns 10Nos.
2. Assortedelectroniccomponentsfor makingcircuits 50Nos.
3. Small PCBs 10Nos.
4. Multimeters 10Nos.
5. Studypurposeitems:Telephone,FMradio,low-
voltagepowersupply
BT8261 BIOCHEMISTRYLABORATORY
L
TPC004
2
AIM
 Tolearnandunderstandtheprinciplesbehindthequalitativeandquantitativeestimationof
biomolecules(proteins,carbohydrates,lipids,metabolitesetc.,)andlaboratoryanalysisof
thesameinthebodyfluids.
EXPERIMENTS
1. Generalguidelinesfor workinginbiochemistrylab(theory)
2. Unitsofvolume,weight,densityandconcentrationmeasurementsandtheirrangeinbiologicalmeasure
ments.Demonstration ofproperuseofvolumeandweightmeasurementdevices.
3. Accuracy,precision,sensitivityandspecificity(theory)
4. Preparationofbuffer–titration ofaweakacidandaweakbase.
33
5. Qualitativetestsforcarbohydrates–distinguishingreducingfromnon-
reducingsugarsandketofromaldosugars.
34
6. Quantitativemethodforaminoacidestimationusingninhydrin–
distinguishingaminofromiminoacid.
7. ProteinestimationbyBiuretandLowry’smethods.
8. ProteinestimationbyBradfordandspectroscopicmethods.
9. ExtractionoflipidsandanalysisbyTLC.
10. Estimationofnucleicacidsbyabsorbanceat260nm andhyperchromiceffect(demo).
11. Enzymaticassay:phosphatasefrompotato.
12. Enzymaticassay:estimationofglucosebyGOD-
PODmethodafterhydrolysisofstarchwithacidandspecificityoftheenzymaticmethod.
EquipmentNeeded for20Students
Autocalve 1
HotAirOven 1
Incubators 2
LightMicroscopes 4
IncubatorShaker 1
Colorimeter 2
LaminarFlowChamber 2
Glassware,Chemicals,Media as
required
TOTAL:60PERIODS
TEXTBOOKS
1. PracticalBiochemistrybyR.C.Gupta andS.Bhargavan.
2. IntroductionofPracticalBiochemistrybyDavidT.Phummer.(IIEdition)
REFERENCES
1. HarpersBiochemistryEd.R.K.Murray,D.K.Granner,P.A.MayesandV.W.Rodwell,AppletonandL
ange,Stanford ,Conneticut.
2. TextbookofBiochemistrywithclinicalcorrelations.Ed.ThomasM.Devlin.WileyLissPublishers
MA8353 TRANSFORMSANDPARTIALDIFFERENTIALEQUATIONS LT PC
4004
OBJECTIVE:
 TointroducethebasicconceptsofPDEforsolvingstandardpartialdifferentialequations.
 TointroduceFourierseriesanalysiswhichiscentraltomanyapplicationsinengineeringapartfromit
suseinsolvingboundaryvalueproblems.
 ToacquaintthestudentwithFourierseriestechniquesinsolvingheatflowproblemsusedinvarioussi
tuations.
 ToacquaintthestudentwithFouriertransformtechniquesusedinwidevarietyofsituations.
 Tointroducetheeffectivemathematicaltoolsforthesolutionsofpartialdifferentialequationsthatmo
delseveralphysicalprocessesandtodevelopZ transformtechniquesfordiscretetimesystems.
UNITI PARTIALDIFFERENTIALEQUATIONS 12
Formationofpartialdifferentialequations–Singularintegrals-Solutionsofstandardtypesoffirstorder
partialdifferentialequations- Lagrange’slinearequation- Linearpartialdifferential
35
equationsofsecondandhigherorderwithconstantcoefficientsofbothhomogeneousandnon-
homogeneoustypes.
UNITIIFOURIERSERIES 12
Dirichlet’sconditions–GeneralFourier series –Oddandevenfunctions–Halfrangesineseries–
Halfrangecosineseries–ComplexformofFourierseries–Parseval’sidentity–Harmonicanalysis.
UNITIIIAPPLICATIONSOF PARTIALDIFFERENTIALEQUATIONS 12
ClassificationofPDE– Methodofseparationofvariables-
FourierSeriesSolutionsofonedimensionalwaveequation–Onedimensionalequationofheatconduction–
Steadystatesolutionoftwodimensionalequation ofheatconduction.
UNITIVFOURIERTRANSFORMS 12
StatementofFourierintegraltheorem– Fouriertransformpair – Fouriersine andcosinetransforms–
Properties–Transformsofsimplefunctions–Convolutiontheorem–Parseval’sidentity.
UNITV Z -TRANSFORMSANDDIFFERENCEEQUATIONS 12
Z-transforms-Elementaryproperties–InverseZ-transform(usingpartialfractionandresidues)–
Initialandfinalvaluetheorems-Convolutiontheorem-Formationofdifferenceequations–
SolutionofdifferenceequationsusingZ- transform.
TOTAL:60PERIODS
OUTCOMES:
Uponsuccessfulcompletion ofthecourse,studentsshouldbe ableto:
 Understandhowtosolvethegivenstandardpartialdifferentialequations.
 SolvedifferentialequationsusingFourierseriesanalysiswhichplaysavitalroleinengineeringapplic
ations.
 AppreciatethephysicalsignificanceofFourierseriestechniquesinsolvingoneandtwodimensional
heatflowproblemsandonedimensionalwave equations.
 Understandthemathematicalprinciplesontransformsandpartialdifferentialequationswouldprovid
ethemtheabilitytoformulateandsolvesomeofthephysicalproblemsofengineering.
 UsetheeffectivemathematicaltoolsforthesolutionsofpartialdifferentialequationsbyusingZ
transform techniquesfordiscretetimesystems.
TEXTBOOKS:
1. GrewalB.S.,“HigherEngineeringMathematics",43rdEdition,KhannaPublishers,NewDelhi,2014.
2. NarayananS.,ManicavachagomPillay.T.KandRamanaiah.G"AdvancedMathematicsforEngin
eeringStudents",Vol.II&III,S.ViswanathanPublishersPvt.Ltd,Chennai,1998.
REFERENCES:
1. Andrews,L.CandShivamoggi,B,"IntegralTransformsforEngineers" SPIEPress,1999.
2. Bali.N.PandManishGoyal,"ATextbookofEngineeringMathematics",9thEdition,LaxmiPublicatio
nsPvt.Ltd,2014.
3. ErwinKreyszig,"AdvancedEngineeringMathematics",10thEdition,JohnWiley,India,
2016.
4. James,G.,"AdvancedModernEngineeringMathematics",3rdEdition,PearsonEducation,2007.
36
5. Ramana.B.V.,"HigherEngineeringMathematics",McGrawHillEducationPvt.Ltd,NewDelhi,201
6.
6. Wylie,R.C.andBarrett,L.C.,“AdvancedEngineeringMathematics“TataMcGrawHillEducationPv
t.Ltd,6thEdition,New Delhi,2012.
FD8301 INTRODUCTIONTO FOODPROCESSING

LT
PC300
3
OBJECTIVE:
 ThecourseaimstointroducethestudentstotheareaofFoodProcessing.Thisisnecessaryforeffecti
veunderstandingofadetailedstudyoffoodprocessingandtechnologysubjects.Thiscoursewillena
blestudentstoappreciatetheimportanceoffoodprocessingwithrespecttotheproducer,manufactu
rerandconsumer.
UNITI PROCESSINGOF FOODANDITSIMPORTANCE 9

Sourceoffood-
plant,animalandmicrobialorigin;differentfoodsandgroupsoffoodsasrawmaterialsforprocessing–
cereals,pulses,grains,vegetablesandfruits,milkandanimalfoods,seaweeds,algae,oilseeds&fats,sugar
s,tea,coffee,cocoa,spicesandcondiments,additives;needandsignificanceofprocessing these foods.
UNITII METHODSOF FOODHANDLINGANDSTORAGE 9

Natureofharvestedcrop,plantandanimal;storageofrawmaterialsandproductsusinglowtemperature,refri
geratedgasstorageoffoods,gaspackedrefrigeratedfoods,subatmosphericstorage,Gasatmosphericsto
rageofmeat,grains,seedsandflour,rootsandtubers;freezingofraw andprocessedfoods.
UNITIII LARGE-SCALEFOODPROCESSING 12
Millingofgrainsandpulses;edibleoilextraction;Pasteurisationofmilkandyoghurt;canningandbottlingoffo
ods;drying–
Traditionalandmodernmethodsofdrying,Dehydrationoffruits,vegetables,milk,animalproductsetc;pres
ervationbyuseofacid,sugarandsalt;Picklingandcuringwithmicroorganisms,useofsalt,andmicrobialferm
entation;frying,baking,extrusioncooking,snackfoods.
UNITIV FOODWASTESINVARIOUSPROCESSES 6
Wastedisposal-
solidandliquidwaste;rodentandinsectcontrol;useofpesticides;ETP;selectingandinstallingnecessaryeq
uipment.
UNITV FOODHYGIENE 9
Foodrelatedhazards–Biologicalhazards–physicalhazards–
microbiologicalconsiderationsinfoods.Foodadulteration–
definition,commonfoodadulterants,contaminationwithtoxicmetals,pesticidesandinsecticides;Safetyinf
oodprocurement,storagehandlingandpreparation;Relationshipofmicrobestosanitation,Publichealthha
zardsduetocontaminatedwater
andfood;Personnelhygiene;Training&Educationforsafemethodsofhandlingandprocessing
food;sterilizationanddisinfectionofmanufacturingplant;useofsanitizers,detergents,heat,chemicals,Cle
aningofequipmentandpremises.
OUTCOMES:
37
Oncompletionofthecoursethestudentsare expectedto TOTAL:45PERIODS
 Beaware ofthedifferentmethodsappliedto processingfoods.
38
 Be
abletounderstandthesignificanceoffoodprocessingandtheroleoffoodandbeverageindustriesint
hesupplyoffoods.
TEXTBOOKS:
1. Karnal,MarcusandD.B.Lund“PhysicalPrinciplesofFood Preservation”.Rutledge,2003.
2. VanGarde,S.J.andWoodburn.M
“FoodPreservationandSafetyPrinciplesandPractice”.SurbhiPublications,2001.
3. Sivasankar,B.“FoodProcessing&Preservation”,PrenticeHallofIndia,2002.
4. Khetarpaul,Neelam,“FoodProcessingandPreservation”,DayaPublications,2005.
FD8302 FOODPROCESS CALCULATIONS LT

PC320
4
OBJECTIVE:
 UnitsandDimensions:Basicandderivedunits,useofmodelunitsincalculations,Methodsofexpressio
n,compositionsofmixtureand solutions.Idealandrealgaslaws–Gasconstant-
calculationsofpressure,volumeandtemperatureusingidealgaslaw
UNITII 9+6
FundamentalCalculationsandHumidity:Calculationofabsolutehumidity,molalhumidity,relativehumidityan
dpercentagehumidity-Useofhumidityincondensationanddrying-Humiditychart,dewpoint.
UNITIII 9+6
BasicPrinciplesofStoichiometry-ImportanceofmaterialbalanceandenergybalanceinaprocessIndustry-
Dimensions,Units,conversionfactorsandtheiruse–
Datasources,Humidityandapplications.MaterialBalance:Stoichiometricprinciples,Applicationofmaterialb
alancetounitoperationslikedistillation,evaporation,crystallization,drying,extraction,Leaching.
UNITIV 9+6
EnergyBalance:Heatcapacityofsolids,liquids,gasesandsolutions,useofmeanheatcapacityinheatcalculatio
ns,problemsinvolvingsensible heatandlatentheats,evaluation ofenthalpy.
UNITV 9+6
EnthalpyChanges:Standardheatofreaction,heatsofformation,combustion,solution,mixingetc.,calculation
ofstandardheatofreaction-Effectofpressureandtemperatureonheatofreaction-Energybalancefor
systemswithoutchemicalreaction.
TOTAL:75PERIODS
(UseofPsychometricchartispermittedintheexamination)
TEXTBOOKS:
1. Bhatt,B.LandVora,S.M.,"Stoichiometry",ThirdEdition,McGraw-Hill,New York,2004.
2. Gavhane,K.A"Introductionto
ProcessCalculations"(Stoichiometery)NiraliPrakashanPublications,Pune,2009.
REFERENCES:
1. Venkataramani,V.andAnantharaman,N.,"ProcessCalculations",PrenticeHallofIndia,NewDelhi,20
11.
2. Himmelblau,D.M.,"BasicPrinciplesandCalculationsinChemicalEngineering",EighthEditio
n,PrenticeHallIndia,NewDelhi,2015.
39
FD8303 FOOD MICROBIOLOGY LT
PC300
3
OBJECTIVES:
 The courseaimsto developtheknowledgeofstudentsinthebasicareaofFoodMicrobiology.
 Thisisnecessaryforeffectiveunderstandingoffoodprocessingandtechnologysubjectsas
wellasfoodsafety.
 Thiscoursewillenablestudentstoappreciatetheroleofmicrobesinfoodspoilage,preservationoffo
odsandfoodborneinfections.
UNITI ROLEOFMICROBESINSPOILAGEOFFOODS 9
Factorsaffectingspoilageoffoods,Microbialfloraassociatedwithvariousfoodgroupstheirspoilagepotenti
al.Microbiologicalspoilageproblemsassociatedwithtypicalfoodproducts.
UNITII CONTROL OF MICROBESINFOODS 9

Useofantimicrobialchemicals-
organicacids,sugars,sodiumchloride,nitrites,phosphates,sulphites,benzoates,sorbates/propionatesn
aturallyoccurringantimicrobials;physicalmethods-
lowandhightemperatures,drying,radiationandhighpressure;toleranceofmicrobestochemicalandphysi
calmethodsinvariousfoods.
UNITIII MICROBESINFOODFERMENTATIONS 9
Microbesofimportanceinfoodfermentations,–homo&hetero-
fermentativebacteria,yeasts&fungi;biochemistryoffermentations–
pathwaysinvolved,lacticacidbacteriafermentationandstartercultures,alcoholicfermentations-
yeastfermentations-
characteristicsandstrainselection,fungalfermentations.microbesassociatedwithtypicalfoodfermentati
ons-yoghurt,cheese,fermentedmilks,breads,idli,soyproducts,fermentedvegetablesandmeats.
UNITIV MICROBIALAGENTSOFFOODBORNEILLNESS 9
Foodborneinfectionsandfoodpoisoning,microbialtoxins,GramNegativeandGrampositivefoodbornepat
hogens;toxigenicalgaeandfungi;Foodborneviruses;helminths,nematodesandprotozoa.
UNITV MICROBIALEXAMINATIONOF FOODS 9

Detection&Enumerationofmicrobesinfoods;Indicatororganismsandmicrobiologicalcriteria;Rapidanda
utomatedmicrobialmethods-
developmentandimpactonthedetectionoffoodbornepathogens;Applicationsofimmunological,techniqu
estofoodindustry;DetectionmethodsforE.coli,Staphylococci,Yersinia,Campylobacter,B.cereus,Cl.bot
ulimum&Salmonella,ListeriamonocytogenesNorwalkvirus,Rotavirus,HepatitisAvirusfromfoodsample
s.
TOTAL:45PERIODS
OUTCOMES:
Oncompletionofthecoursethestudentsare expectedto
 Beabletounderstandandidentifythevariousmicrobesassociatedwithfoodsandfoodgroups.
 Beabletounderstandandidentifytheroleofthesemicrobesinfoodspoilage,foodpreservation.
 Understandtheroleofpathogensinfoodborneinfections.•Understandthemethodsusedtodetectp
athogensinfoods.
40
TEXTBOOKS:
1. Banwart,G.J.“BasicFoodMicrobiology”2ndEdition.CBS Publishers,1998.
2. VijayaRamesh.“FoodMicrobiology”.MJPPublishers,Chennai,2007.
3. Jay,J.M.“ModernFoodMicrobiology”.4thEdition.CBSPublishers,2003.
4. Adams,M.R.andM.O.Moss.” FoodMicrobiology”.NewAgeInternational,2002
5. Khetarpaul,Neelam.“FoodMicrobiology” Daya PublishingHouse,2006.
REFERENCES:
1. Montville,ThomasJ.andKarlR.Matthews“FoodMicrobiology:AnIntroduction”.ASMPress,2005
2. Ray,BibekandArunBhunia.“FundamentalFoodMicrobiology”4th Edition,CRCPress,
2008
3. Pawsey,R.K.“CaseStudiesinFoodMicrobiologyfor
FoodSafetyandQuality”.TheRoyalSocietyofChemistry,2001.
4. Forsythe,S.J.“TheMicrobiologyofSafeFood”.BlackwellScience,2000.
5. Doyle,MichaelP.“FoodMicrobiology:FundamentalsandFrontiers”.2nd Edition,ASMPress,2001.
FD8304 PRINCIPLESOF FLUIDMECHANICS

LT
PC320
4
OBJECTIVES:
 Tointroducethestudentstothemechanicsoffluidsthroughathoroughunderstandingoftheproperti
esofthefluids,behaviouroffluidsunderstaticconditions.Thedynamicsoffluidsisintroducedthroug
hthecontrolvolumeapproachwhichgivesanintegratedunderstandingofthetransportofmass,mo
mentum andenergy.
 Toexposetotheapplicationsoftheconservationlawstoa)flowmeasurementsb)flowthroughpipes(
bothlaminarandturbulent) andc)forcesonvanes.
UNITI PROPERTIESOFFLUIDS 9+6

Propertiesoffluids–definition–unitsofmeasurement-Massdensity–specificweight,specificvolume–
specificgravityequationofstate–perfectgas-Viscosity–vapourpressure–
compressibilityandelasticitysurfacetension–capillarity.Fluidpressureandmeasurement–
simple,differentialandmicromanometers-Mechanicalgages–
calibration.Hydrostaticforcesonsurfaces–totalpressureandcentreofpressure-Horizontal-
verticalandinclinedplanesurface-Pressurediagram–
totalpressureoncurvedsurface.Archimedesprinciples–buoyancy–metacentre–metacentricheight
UNITII FLUIDFLOWANALYSIS 9+6

Typesoffluidflow–velocityandaccelerationofafluidparticle-Rotational–irrotational–
circulationandvorticity-Flowpattern–streamline–equipotentialline–streamtube–pathline–steakline–
flownet–velocitypotential–streamfunction.Principlesofconservationofmass–energy–momentum–
continuityequationinCartesian co-ordinates- Euler'sequationofmotion.
UNITIII FLOW MEASUREMENTS 9+6

Bernoulli'sequation–applications-Venturimeter–orificemeter–nozzlemeterrotameter–
elbowmeterpitottube–Orifice–sharpedgedorificedischargingfree–submergedorifice–mouthpiece-
Flowthroughorificeundervariablehead–
timeofemptyingatankwithandwithoutinflow.Flowthroughpipes–laminarandturbulentflowinpipes-
Reynold'sexperiment-Darcy–Weisbachequationforfrictionheadloss–Chezy'sformula–
41
Manning'sformula–Hazen-William’s
42
formula-Major andminor lossesinpipes–hydraulicgradientline–energygradientline.Siphon–
waterhammer inpipes–gradualandsuddenclosure ofvalues
UNITIV OPENCHANNELFLOW 9+6

Typesofflowinchannel–uniformflow–mosteconomicalsectionofchannel–rectangular–
trapezoidal.Specificenergyandcriticaldepth-momentuminopenchannelflow–specificforce-criticalflow–
computation.Flowmeasurementinchannels–notches–rectangular,Cippolletteandtriangular–
floatmethod-Flowmeasurementinrivers/streams/canals–weirs–freeandsubmergedflow –
currentmeter–Parshallflume.
UNITV DIMENSIONALANALYSIS&PUMPS 9+6

Dimensionalanalysis–
conceptofgeometric,kinematicanddynamicsimilarity.Importantnondimensionalnumbers–
Reynolds,Froude,Euler,MachandWeber.Pumpterminology–
suctionlift,suctionhead,deliveryhead,discharge,water horsepower–
selectionofpumpcapacity.Centrifugalpumps–components–working–typesofpumpsandimpellers -
Priming
TOTAL:75PERIODS
OUTCOMES:
 Thestudentswillbeabletogetabasicknowledgeoffluidsinstatic,kinematicanddynamicequilibriu
m.
 They
willalsogaintheknowledgeoftheapplicabilityofphysicallawsinaddressingproblemsinhydraulics.
TEXTBOOKS:
1. Modi,P.N. andSethS.M.“Hydraulicsandfluidmechanics”.StandardPublishersDistributors,New
Delhi,2010
2. Streeter,V.L.Wylie,E.B.andBedfordK.W,FluidMechanics.(9thed) TataMcGraw Hill,
New Delhi,1998
REFERENCES:
1. Bansal,R.K.,“Atextbookoffluidmechanicsandhydraulicmachinery”,Laxmipublications
2. (P)Ltd.,NewDelhi,2002
3. Grade,RJ.,.“Fluidmechanicsthroughproblems”.WileyeasternLtd.,Madras,2002
4. JainA.K.“FluidMechanics”.Khanna Publishers1995.
5. JagadishLal,.“Hydraulicmachines”.Metropolitan bookhouse,NewDelhi,2000
6. Michael,A.M..“IrrigationTheoryandpractice”,Vikaspublishinghouse,NewDelhi,2008
FD8305 FOODCHEMISTRYANDNUTRITION LT PC30

03
OBJECTIVE:
 ThecourseaimstodeveloptheknowledgeofstudentsinthebasicareaofFoodChemistry.Thisisnec
essaryfor
effectiveunderstandingoffoodprocessingandtechnologysubjects.Thiscoursewillenablestudent
stoappreciatethesimilaritiesandcomplexitiesofthechemicalcomponentsinfoods.
UNITI ANOVERVIEW OF NUTRITION 9

40
Definition,sixclassesofnutrients,calculatingenergyvaluesfromfood,usingtheRDA,nutritionalstatus,nutr
itionalrequirement,malnutrition,nutritionalassessmentofindividualsandpopulations,
41
dietaryrecommendations,Balanced
dietplanning:Dietplanningprinciples,dietaryguidelines;foodgroups,exchangelists,personaldietanalysi
s;Digestion,AbsorptionandTransport:Anatomyandphysiologyofthedigestivetract,mechanicalandchem
icaldigestion,absorption ofnutrients.
UNITII CARBOHYDRATES 9
SimpleSugars:monoanddisaccharides,Properties,Caramelization,Maillardreaction;Sugaralcohols;Oli
gosaccharides:structure,nomenclature,occurrence,usesinfoods.Polysaccharides:Starch-
Structure,Properties,Functionalroleinfoodsystem,Modifiedstarches,Resistantstarch,Starchhydrolysat
es,Applicationsinfoodindustry.Non-starchpolysaccharides:Pectins,Gums
&Hydrocolloid,Fiber -
Cellulose&hemicellulose;Foodsources,functionalroleandusesinfoods.Digestionandabsorptionofcarb
ohydrates,lactoseintolerance;GlycemicandNon-
glycemiccarbohydrates,bloodglucoseregulation,recommendationsofsugarintakefor
health,healtheffectsoffiberandstarchintake,Artificialsweeteners;Importanceofbloodsugarregulation,Di
etaryrecommendationsforNIDDMandIDDM
UNITIII PROTEINS&LIPIDS 9
Reviewofproteinstructure&conformation;Properties&reactionsofproteinsinfoodsystems:Dissociation,
opticalactivity,solubility,hydration,swelling,foamformation&stabilization,gelformation,emulsifyingeffec
t,thickening&binding,aminoacidsinMaillardreaction,denaturation;Foodenzymes;Texturizedproteins;F
oodsources,functionalroleandusesinfoods.Reviewofstructure,composition&nomenclatureoffats.Non-
glyceridecomponentsinfats&oils;Propertiesoffats&oils:crystalformation,polymorphism,meltingpoints,
plasticity,44isomerisation,unsaturation;Modificationoffats:hydrogenation-
cisandtransisomers,interesterification,acetylation,winterization;Hydrolyticrancidity&oxidativerancidity
;radiolysisShorteningpoweroffats,tenderization,emulsification,frying-smoke point,auto oxidation,
polymerization;Fatreplacements;Foodsources,functionalroleandusesinfoods.Lipiddigestion,absorpti
onandtransport;Functionsofthetriglycerides;essentialfattyacids-n-3andn-
6fattyacids;transfattyacids,MediumChainTriglycerides,phospholipidsandsterols;Healtheffectsandrec
ommendedintakesoflipids.Digestionandabsorptionofproteins;Functionsofproteins;aminoacids,Reco
mmendedintakesofproteins,Deficiency- shorttermandlongtermeffects.
UNITIV WATERANDMICRONUTRIENTS 9
Chemistry,physicalproperties,free,bound&entrappedwater,wateractivity.Drinkingwater,mineralwater,
waterhardness,waterqualityforfoodprocessing.Mineral&vitamincontentoffoods-
FoodandPharmaceuticalgrades;Recommendeddailyintake,toxicities,deficiencies,factorsaffectingbio
availability,Stabilityunderfoodprocessingconditions.
UNITV METABOLISM,ENERGYBALANCEANDBODYCOMPOSITION 9
Reviewofcatabolicandanabolicpathwaysofglucose,fatsandaminoacids;Definition,units,calorificvalueo
ffoods–bombcalorimeter;energyrequirements–
basalmetabolism,specificdynamicactionoffoods,energybalance,directandindirectcalorimetry,physiolo
gicalenergyvalueoffoods;EnergyBalanceandBodyComposition:Energybalance;bodyweightandbodyc
omposition;healthimplications;obesity,BMRandBMIcalculations;WeightControl:Fatcelldevelopment;h
unger,satietyandsatiation;dangersofweightloss;howtoidentifyunsafeweightloss
schemes;treatmentofobesity;attitudesandbehaviorstowardweightcontrol.
TOTAL:45PERIODS
OUTCOMES:
42
 Beabletounderstandandidentifythevariousfoodgroups;thenutrientcomponents(macroandmicr
o),proximatecomposition.
 Beabletounderstandandidentifythenon-nutritivecomponentsinfood,naturallypresent.
 Understandanduseeffectively,foodcomposition tablesanddatabases.
 Graspthefunctionalrole offoodcomponentsandtheir
interactioninfoodproductsintermsofcolour,flavour,textureandnutrientcomposition
TEXTBOOKS:
1. Chopra,H.K.andP.S.Panesar.“ FoodChemistry”.Narosa,2010.
2. Meyer,LillianHoagland.“ FoodChemistry”.CBSPublishers,1987.
3. Deman,JohnM.“PrinciplesofFoodChemistry”.3rdEdition.Springer,1999.
4. Vaclavik,V.A.andChristianE.W.“EssentialsofFoodScience”.IIEdition,Kluwer-
Academic,Springer,2003.
5. Mann,JimandStewartTruswell“EssentialsofHumanNutrition”.3rd Edition.Oxford
UniversityPress,2007.
6. Gibney,Michael J.,etal.,“IntroductiontoHuman Nutrition”.2ndEdition.Blackwell,2009.
7. Gropper,SareenS.andJackL.Smith“AdvancedNutritionandHumanMetabolism”.5thEdition.Wa
dsworthPublishing,2008.
REFERENCES:
1. GopalanC.,B.V.RamaSastri,andS.C.BalasubramanianS.C.“NutritiveValueofIndianFoods”.NI
N,ICMR,2004.
2. Damodaran,S.,K.L.ParkinandO.R.Fennema.“Fennema’sFoodChemistry”.4thEdition,
CRC Press,2008
3. Belitz,H.-D,GroschWandSchieberleP.“FoodChemistry”,3rd Rev.Edition,Springer-
Verlag,2004.
4. Walstra,P.“PhysicalChemistryofFoods”.Marcel Dekker Inc.2003.
5. Owusu-Apenten,Richard.“IntroductiontoFoodChemistry”.CRCPress,2005.
FD8311 FOOD MICROBIOLOGY LABORATORY LT

PC0042
OBJECTIVES:
• Enablestudentstounderstandthemethodsofisolatingandcharacterizingvariousmicrobesassoci
atedwithfoodsandfoodgroups.
• Enablestudentstounderstandandusevariousmicrobiologicaltechniquesforthestudyoffoods.
• Understandthemethodsusedtodetectpathogensinfoods.
LAB EXPERIMENTS:
1. Introduction,LaboratorySafety,UseofEquipment;SterilizationTechniques;CultureMedia-
TypesandUse;Preparation ofNutrientbrothandagar
2. CultureTechniques,IsolationandPreservationofCultures-
Broth:flask,testtubes;Solid:Pourplates,streakplates,slants,stabs
3. Microscopy–WorkingandcareofMicroscope;Microscopic Methods in the Study
ofMicroorganisms;StainingTe
chniques-Simple,Differential-Gram’sStaining
4. QuantificationofMicrobes:SamplingandSerialDilution;BacterialcountinfoodproductsTVC
5. MicrobiologicalQualityofWater(MPN)
6. Microbiologicalqualityofmilk
43
7. EnumerationofLacticacidbacteriafromfermentedfoods
8. Yeast&Mouldcountfromfruits
9. Enumerationofsporesfrom pepper
10. Inhibitoryeffectofspicesonmicrobialloadinfish&fleshfoods
11. Enumeration&Isolation ofE.colifrom processedmeat/chicken
12. Thermaldestruction ofmicrobes:TDT&TDP
13. Enumeration&Isolation ofStaphylococcifrom readytoeatstreetfoods
14. Effectofcleaninganddisinfection onmicrobial load
TOTAL:60PERIODS
OUTCOMES:
 Completeunderstandingofisolation,characterizationofvariousmicrobesassociatedwithfoodsan
dfoodgroups.
 Familiarizewithmicrobiologicaltechniquesfor thestudyoffoods.
 Betterunderstandingofmethodstodetectpathogensinfoods.
EquipmentNeededfor30Students
Autoclave 1
StaticIncubators 1
LightMicroscopes 5
IncubatorShaker 1
Colorimeter 2
LaminaFlowChamber 3
Refrigerator 2
Colonycounter 5
Waterbath 4
pH meter 2
WeighingBalance 2
AnalyticalBalance 1
Glassware/Chemicals/Media asrequired
FD8312 FOOD CHEMISTRYANDNUTRITIONLABORATORY L T PC

0042
OBJECTIVES:
 Tostudyandunderstandthephysicalandchemicalpropertiesoffoods
 Thiscoursewillenablethestudentsto–befamiliar withnutrientcompositionoffoods
 Togainknowledgeinquantitativemethodsinassessingnutritionalstatusofindividualsandgroups
EXPERIMENTS:
1. EstimationofViscosityoffoods
2. Propertiesofsolutions- sugar&salt
3. Preparationofemulsions
4. Solubility,specificgravity,RefractiveindexandOxidativerancidityoffatsandoils
5. Iso-electricprecipitationofcasein,Effectofrenninonmilkproteins
6. Gellingpropertiesofstarch
7. Studyofglutenformation
8. EnzymaticBrowninginfoods
44
9. Enzymatichydrolysisofsucroseandmeasurementofopticalrotation
10. CalculationandComputing ofnutrientcompositionoffoods
11. Nutritionalanthropometry-Standardsforreference– WHOGrowthCharts
frombirthto18years,BodyMassIndexandreferencevalue
12. Techniquesofmeasuringheight,weight,head,chestandarmcircumference,waisttohipratio,skin-
foldthickness,Calculation ofpercentBodyfatusingskinfoldscallipers
13. Calculationofenergybalance ofindividualsbasedon3daydietaryrecall.
14. Dietarysurveyofagroup ofindividuals/community
15. ComparisonofFoodCompositiondatabases
TOTAL:60PERIODS
OUTCOMES:
 Betterunderstandingthephysicalandchemicalpropertiesoffood.Familiarizeinprecipitationofcas
ein andgellation ofstarch.
 Understandingthefoodgroups,constituentsoffood,energyfromfood
 Exposingtonutritionalassessment,foodconstituentsandtheirdailydietaryallowances
Viscometer 2
Vortex 5
Pycnometer 5
TextureAnalyser 1
Refractometer 2
Soxhlet 3
MuffleFurnace 1
Polarimeter 1
pH meter 3
Heatingmantle 5
Weighingbalance 2
Thermometer 5
Waterbath 4
Colorimeter 5
Hotairoven 1
AnalyticalBalance 1
MoistureBalance 1
Stadiometer 2
Skinfoldcaliper 5
Weightmachine 2
Glassware/ChemicalsAsrequired
HS8381 INTERPERSONAL SKILLS/LISTENINGANDSPEAKING L T P C

0 0 2 1
OBJECTIVES:TheCoursewillenablelearnersto:
 EquipstudentswiththeEnglishlanguageskillsrequiredforthesuccessfulundertakingofacademic
studieswithprimaryemphasisonacademicspeakingandlisteningskills.
 Provideguidanceandpracticeinbasic
generalandclassroomconversationandtoengageinspecificacademicspeakingactivities.
 improvegeneralandacademiclisteningskills
45
 Makeeffectivepresentations.
UNITI
Listeningasakeyskill-itsimportance-speaking-givepersonalinformation-askforpersonalinformation-
expressability-enquireaboutability-askforclarificationImprovingpronunciation-
pronunciationbasicstakinglecturenotes-preparingtolistentoalecture-
articulateacompleteideaasopposedtoproducing fragmentedutterances.
UNITII
Listentoaprocessinformation-giveinformation,aspartofasimpleexplanation-
conversationstarters:smalltalk-stressingsyllablesandspeakingclearly-intonationpatterns-
compareandcontrastinformationandideasfrommultiplesources-
conversewithreasonableaccuracyoverawiderange ofeverydaytopics.
UNITIII
Lexicalchunkingforaccuracyandfluency- factors influencefluency,deliverafive-minuteinformaltalk-
greet-respondtogreetings-describehealthandsymptoms-inviteandoffer-accept-decline- takeleave-
listenforandfollowthegist-listenfordetail
UNITIV
Beinganactivelistener:givingverbalandnon-verbalfeedback-participatinginagroupdiscussion-
summarizingacademicreadingsandlecturesconversationalspeechlisteningtoandparticipatinginconver
sations-persuade.
UNITV
Formalandinformaltalk-
listentofollowandrespondtoexplanations,directionsandinstructionsinacademicandbusinesscontexts-
strategiesforpresentationsandinteractivecommunication-group/pairpresentations-
negotiatedisagreementingroupwork.
TOTAL: 30 PERIODS
OUTCOMES:At theend of thecourseLearners willbeableto:
 Listenandrespondappropriately.
 Participateingroupdiscussions
 Makeeffectivepresentations
 Participateconfidentlyandappropriatelyinconversationsbothformalandinformal
TEXTBOOKS:
1. Brooks,Margret.SkillsforSuccess.ListeningandSpeaking.Level4OxfordUniversityPress,
Oxford:2011.
2. Richards,C.Jack.&DavidBholke.SpeakNowLevel3.OxfordUniversityPress,Oxford:2010
REFERENCES:
1. Bhatnagar,NitinandMamtaBhatnagar.CommunicativeEnglishforEngineersandProfessio
nals.Pearson:New Delhi,2010.
2. Hughes,GlynandJosephineMoate.PracticalEnglishClassroom.OxfordUniversityPress:Oxf
ord,2014.
3. Vargo,Mari.SpeakNow Level4.OxfordUniversityPress:Oxford,2013.
46
4. RichardsC.Jack.PersontoPerson(Starter).OxfordUniversityPress:Oxford,2006.
5. Ladousse,GillianPorter.Role Play.OxfordUniversity Press:Oxford,2014
MA8391 PROBABILITYANDSTATISTICS
LTPC4
004
OBJECTIVE:
 Thiscourseaimsatprovidingtherequiredskilltoapplythestatisticaltoolsinengineeringproblems.
 Tointroducethebasicconceptsofprobabilityandrandom variables.
 Tointroducethebasicconceptsoftwodimensionalrandomvariables.
 Toacquainttheknowledgeoftestingofhypothesisforsmallandlargesampleswhichplaysanimport
antroleinreallifeproblems.
 Tointroducethebasicconceptsofclassificationsofdesignofexperimentswhichplaysveryimporta
ntrolesinthefield ofagricultureandstatisticalqualitycontrol.
UNITI PROBABILITYAND RANDOMVARIABLES 12

Probability–Theaxiomsofprobability–Conditionalprobability–Baye’stheorem-
Discreteandcontinuousrandomvariables–Moments–Momentgeneratingfunctions–
Binomial,Poisson,Geometric,Uniform,ExponentialandNormaldistributions.
UNITIITWO-DIMENSIONALRANDOM VARIABLES 12
Jointdistributions–Marginalandconditionaldistributions–Covariance–Correlationandlinearregression–
Transformationofrandomvariables–
Centrallimittheorem(forindependentandidenticallydistributedrandom variables).
UNITIIITESTINGOFHYPOTHESIS 12
Samplingdistributions-Estimationofparameters-Statisticalhypothesis-
LargesampletestsbasedonNormaldistributionforsinglemeananddifferenceofmeans-
Testsbasedont,Chi-squareandFdistributionsformean,varianceandproportion-
Contingencytable(testforindependent)- Goodnessoffit.
UNITIVDESIGNOF EXPERIMENTS 12
OnewayandTwowayclassifications-Completelyrandomizeddesign–Randomizedblockdesign–
Latinsquaredesign-22factorialdesign.
UNITV STATISTICALQUALITYCONTROL 12
Controlchartsformeasurements(XandRcharts)–Controlchartsforattributes(p,candnpcharts)–
Tolerancelimits -Acceptancesampling.
TOTAL:60PERIODS
OUTCOMES:
Uponsuccessfulcompletion ofthecourse,studentswill beableto:
 Understandthefundamentalknowledgeoftheconceptsofprobabilityandhaveknowledgeofstand
arddistributionswhichcandescribereallife phenomenon.
 Understandthebasicconceptsofoneandtwodimensionalrandomvariablesandapplyinengineeri
ngapplications.
 Apply theconceptof testingofhypothesisforsmallandlargesamplesinreallifeproblems.
47
 Apply
thebasicconceptsofclassificationsofdesignofexperimentsinthefieldofagricultureandstatisticalq
ualitycontrol.
 Havethenotionofsamplingdistributionsandstatisticaltechniquesusedinengineeringandmanage
mentproblems.
TEXTBOOKS:
1. Johnson,R.A.,Miller,IandFreundJ.,"MillerandFreund’sProbabilityandStatisticsforEngineers",
Pearson Education,Asia,8thEdition,2015.
2. Milton.J.S.andArnold.J.C.,"IntroductiontoProbabilityandStatistics",TataMcGrawHill,4thEdition
,2007.
REFERENCES:
1. Devore.J.L., "ProbabilityandStatistics forEngineeringandthe
Sciences”,CengageLearning,NewDelhi,8thEdition,2014.
2. Papoulis,A.
andUnnikrishnapillai,S.,"Probability,RandomVariablesandStochasticProcesses",McGrawHill
EducationIndia,4thEdition,New Delhi,2010.
3. Ross,S.M.,"IntroductiontoProbabilityandStatisticsforEngineersandScientists",3rdEdition,Else
vier,2004.
4. Spiegel.M.R.,Schiller.J.andSrinivasan,R.A.,"Schaum’sOutlineofTheoryand
ProblemsofProbabilityandStatistics",TataMcGrawHillEdition,2004.
5. Walpole.R.E., Myers.R.H.,Myers.S.L. andYe.K.,
"ProbabilityandStatisticsforEngineersandScientists",PearsonEducation,Asia,8thEdition,2007.
FD8401 FOOD ANALYSIS

LTPC3
00 3
OBJECTIVE:
 Toexposethestudentsto theprinciples,methodsandtechniquesofchemicalandinstrumental
methodsoffoodanalysis.
Introduction,foodregulationsandstandards;samplingmethods,andsamplepreparationforanalysis;statis
ticalevaluationofanalyticaldata.Generalmethodsoffoodanalysis-
Moisturedeterminationbydifferentmethods;ashanalysis-
differentmethods;titrableacidityinfoods;determinationofcrudefiberanddietaryfibre.
UNITII LIPIDS,PROTEINSANDCARBOHYDRATEANALYSIS 10
Analysisofoilsandfatsforphysicalandchemicalparametersandqualitystandards,proteinanalysis
bydifferenttechniques;analysisofcarbohydratesbydifferenttechniques.
UNITIII SPECTROSCOPICTECHNIQUES 10
Basicprinciples;applicationofUV-
Visiblespectrophotometerintheanalysisoffoodadditives;IRSpectroscopyinonlinedeterminationofcomp
onentsoffood-FT-
IRtintometerincolorintensitydetermination;applicationofAtomicAbsorptionSpectrophotometerandICP-
AESinanalysisofmineralelementsandfluorimeter invitaminanalysis.
48
UNITIV CHROMATOGRAPHICTECHNIQUES 10
Basicprinciples;applicationofpaperchromatographyandTLCinfoodanalysis;detectionofadulterantsinfo
ods;Columnchromatographyforpurificationanalysis-Ionexchangeandaffinity
49
chromatography;HPLCandGCinfoodanalysis;SignificanceofMSdetectorsinHPLCandGC;FAMEanaly
sisinoilsandfats.
UNITV ELECTROPHORESIS,REFRACTOMETRYANDPOLARIMETRY 5
Basicprinciples;applicationoftheelectrophoresisinfoodanalysis;Brixsvalueoffruitjuices;totalsolublesoli
dsinfruitproducts;Refractiveindicesofoilsandfats;specificrotationsofsugars;Estimationofsimplesugars
anddisaccharidesbypolarimeter.
TOTAL:45PERIODS
OUTCOMES:
 Tounderstandtheprinciplesbehindanalyticaltechniquesinfoodanalysis.
 Toknowthemethodsofselectingappropriatetechniquesintheanalysisoffoodproducts.
 Appreciatetheroleoffoodanalysisinfoodstandardsandregulationsforthemanufactureandthesal
e offoodproductsandfoodqualitycontrolinfoodindustries.
 Tofamiliarizewiththecurrentstate ofknowledgeinfoodanalysis.
TEXTBOOKS:
1. Pomeranz,Yeshajahu.“FoodAnalysis:Theoryand
Practice”.3rdEdition.AspenPublishers/Springer,2000.
2. Kirk,R.S.andR.Sawyer“Pearson’sCompositionandAnalysisofFood”.9thEdition.Longman,New
York,1991
3. Nielsen,S.Suzanne.“FoodAnalysis”.3rdEdition.Springer,2003.
REFERENCES:
1. Otles,Semih.“MethodsofAnalysisofFoodComponentsandAdditives”.CRCPress,2005.
2. Nollet,LeoM.L.“HandBookofFoodAnalysis”IIRev.Edition.Vol.I,II&III,Marcel&Dekker,2004.
3. Nollet,LeoM.L.“Food AnalysisbyHPLC”.IIRev.Edition,Marcel&Dekker,2000
4. Otles,Semih.“HandbookofFood AnalysisInstruments”.CRCPress,2009.
FD8491 FUNDAMENTALSOF HEATANDMASSTRANSFER LTPC

320 4
OBJECTIVE:
 Tounderstandtheprinciplesandapplicationsofheatandmasstransferoperations.
UNITI HEATTRANSFER –CONDUCTION 9+6

Basictransferprocesses–heat,massandmomentum–heattransferprocess-conductorsandinsulators-
conduction–Fourier’sfundamentalequation–thermalconductivityandthermalresistance-linearheatflow
–heattransfer throughhomogenouswall,compositewalls,radialheatflowthroughcylindersandsphere–
extendedsurfaces(fins)––solvingproblemsinheattransferby conduction.
UNITII HEATTRANSFER - CONVECTION 9+6

NewtonRikhman’slaw –filmcoefficientofheattransfer-convection–freeandforcedconvection
- dimensional analysisanditsapplication–factorsaffectingtheheattransfer
coefficientinfreeandforcedconvectionheattransfer– overallheattransfercoefficient-
solvingproblemsinheattransfer byconvection.
50
UNITIII HEATTRANSFER –HEATEXCHANGER 9+6
Heatexchangers–parallel,counterandcrossflow–evaporatorandcondensers-
LogarithmicMeanTemperatureDifference–overallcoefficientofheattransfer–
tubeintubeheatexchanger,shellandtubeheatexchanger,plateheatexchanger–
applicationsofheatexchangers-solvingproblemsinheatexchangers.
UNITIVHEATTRANSFER:RADIATION 9+6
Radiationheattransfer–conceptofblackandgreybody-monochromatictotalemissivepower–
Kirchoff’slaw–Planck’slaw-Stefan-Boltzman’slaw–heatexchangethroughnon-absorbingmedia-
solvingproblemsinheattransferbyradiation.
UNITV MASSTRANSFER 9+6

Masstransfer–introduction–Fick’slawformoleculardiffusion-moleculardiffusioningases–
equimolarcountersdiffusioningasesanddiffusionofgasAthroughnondiffusingorstagnantB-
diffusionthroughavaryingcrosssectionalareaanddiffusioncoefficientsforgases-
moleculardiffusioninliquids,biologicalsolutionsandgels.
TOTAL:75 PERIODS
OUTCOME:
 TounderstandandapplytheprinciplesinheattransferphenomenaTounderstandandapplytheprin
ciplesinmasstransferphenomenaTodesignheatandmasstransferequipments.
TEXTBOOKS:
1. Bellaney,P.L.“ThermalEngineering”.KhannaPublishers,New Delhi,2001
2. GeankoplisC.J.“TransportProcessandUnitOperations”.Prentice-
HallofIndiaPrivateLimited,New Delhi,1999
REFERENCES:
1. JacobandHawkins.“ElementsofHeatTransfer”.JohnWilleyandSonsInc.NewYork,1983
2. EcKert,E.R.G.“HeatandMassTransfer”.McGraw Hill BookCo.,New York,1981
3. Holman,E.P.“HeatTransfer”.McGraw-HillPublishingCo.New Delhi,2001
4. Coulson,J.M.andetal.“Coulson&Richardson’sChemicalEngineering”,6thEdition,Vol.I
&II,Butterworth –Heinman(animprintofElsevier),2004
5. McCabe,W.L.,J.C.SmithandP.Harriot“UnitOperationsofChemicalEngineering”,6thEdition,Mc
GrawHill,2003.
GE8291 ENVIRONMENTALSCIENCEANDENGINEERING LT PC
3 003
OBJECTIVES:
 Tostudythenatureandfactsaboutenvironment.
 Tofindingandimplementingscientific,technological,economicandpoliticalsolutionstoenvironme
ntalproblems.
 Tostudytheinterrelationshipbetweenlivingorganismandenvironment.
 Toappreciatetheimportanceofenvironmentbyassessingitsimpactonthehumanworld;envisionth
esurroundingenvironment,itsfunctionsanditsvalue.
 Tostudythedynamicprocessesandunderstandthefeaturesoftheearth‟sinteriorand
surface.
51
 Tostudytheintegratedthemesandbiodiversity,naturalresources,pollutioncontrolandwasteman
agement.
UNITI ENVIRONMENT,ECOSYSTEMSANDBIODIVERSITY 14
Definition,scopeandimportanceofenvironment–needforpublicawareness-conceptofanecosystem–
structureandfunctionofanecosystem–producers,consumersanddecomposers–
energyflowintheecosystem–ecologicalsuccession–foodchains,foodwebsandecologicalpyramids–
Introduction,types,characteristicfeatures,structureandfunctionofthe(a)forestecosystem(b)grasslande
cosystem(c)desertecosystem(d)aquaticecosystems(ponds,streams,lakes,rivers,oceans,estuaries)–
Introductiontobiodiversitydefinition:genetic,speciesandecosystemdiversity–
biogeographicalclassificationofIndia–
valueofbiodiversity:consumptiveuse,productiveuse,social,ethical,aestheticandoptionvalues–
Biodiversityatglobal,nationalandlocallevels–Indiaasamega-diversitynation–hot-spotsofbiodiversity–
threatstobiodiversity:habitatloss,poachingofwildlife,man-wildlifeconflicts–
endangeredandendemicspeciesofIndia–conservationofbiodiversity:In-situandex-situconservation
ofbiodiversity.Fieldstudy ofcommonplants,insects,birds;Fieldstudyofsimpleecosystems–
pond,river,hillslopes,etc.
UNITIIENVIRONMENTALPOLLUTION 8
Definition–
causes,effectsandcontrolmeasuresof:(a)Airpollution(b)Waterpollution(c)Soilpollution(d)Marinepolluti
on(e)Noisepollution(f)Thermalpollution(g)Nuclearhazards–
solidwastemanagement:causes,effectsandcontrolmeasuresofmunicipalsolidwastes–
roleofanindividualinpreventionofpollution– pollution casestudies–
disastermanagement:floods,earthquake,cycloneandlandslides.Fieldstudyoflocalpollutedsite–
Urban/Rural/Industrial/Agricultural.
UNITIII NATURALRESOURCES 10
Forestresources:Useandover-exploitation,deforestation,casestudies-
timberextraction,mining,damsandtheireffectsonforestsandtribalpeople–
Waterresources:Useandover-
utilizationofsurfaceandgroundwater,floods,drought,conflictsoverwater,dams-benefitsandproblems–
Mineralresources:Useandexploitation,environmentaleffectsofextractingandusingmineralresources,c
asestudies–
Foodresources:Worldfoodproblems,changescausedbyagricultureandovergrazing,effectsofmodernag
riculture,fertilizer-pesticideproblems,water logging,salinity,casestudies–
Energyresources:Growingenergyneeds,renewableandnonrenewableenergysources,use
ofalternateenergysources.casestudies–Land resources:Land
asaresource,landdegradation,maninducedlandslides,soilerosionanddesertification–
roleofanindividualinconservationofnaturalresources–
Equitableuseofresourcesforsustainablelifestyles.Fieldstudyoflocalareatodocumentenvironmentalass
ets–river/forest/grassland/hill/mountain.
UNITIV SOCIALISSUES ANDTHEENVIRONMENT 7
Fromunsustainabletosustainabledevelopment–urbanproblemsrelatedto energy–
waterconservation,rainwaterharvesting,watershedmanagement–
resettlementandrehabilitationofpeople;itsproblemsandconcerns,casestudies–roleofnon-
governmentalorganization-environmentalethics:Issuesandpossiblesolutions–
climatechange,globalwarming,acidrain,ozonelayerdepletion,nuclearaccidentsandholocaust,casestu
dies.–wastelandreclamation–consumerismandwasteproducts–environmentproductionact–
50
Air(PreventionandControlofPollution)act–Water(PreventionandcontrolofPollution)act–
Wildlifeprotectionact– Forestconservationact –enforcementmachineryinvolvedinenvironmental
legislation- centralandstate pollutioncontrolboards- Publicawareness.
51
UNITV HUMANPOPULATIONAND THEENVIRONMENT 6
Populationgrowth,variationamongnations–populationexplosion–familywelfareprogramme–
environmentandhumanhealth–humanrights–valueeducation–HIV/AIDS–womenandchildwelfare–
role ofinformationtechnologyinenvironmentandhuman health–Case studies.
TOTAL:45PERIODS
OUTCOMES:
 EnvironmentalPollutionorproblemscannotbesolvedbymerelaws.Publicparticipationisanimport
antaspectwhichservestheenvironmentalProtection.Onewillobtainknowledgeonthefollowingaft
er completingthecourse.
 Publicawarenessofenvironmentalisatinfantstage.
 Ignoranceandincompleteknowledge hasleadtomisconceptions
 Developmentandimprovementinstd.oflivinghasleadtoseriousenvironmentaldisasters
TEXTBOOKS:
1. BennyJoseph,‘EnvironmentalScienceandEngineering’,TataMcGraw-Hill,NewDelhi,2006.
2. GilbertM.Masters,‘IntroductiontoEnvironmentalEngineeringandScience’,2nd edition,
PearsonEducation,2004.
REFERENCES:
1. DharmendraS.Sengar,‘Environmentallaw’,PrenticehallofIndiaPVTLTD,NewDelhi,2007.
2. ErachBharucha,“TextbookofEnvironmentalStudies”,UniversitiesPress(I)PVT,LTD,Hydrabad,
2015.
3. Rajagopalan,R,‘EnvironmentalStudies-FromCrisistoCure’,OxfordUniversityPress,2005.
4. G.TylerMillerandScottE.Spoolman,“EnvironmentalScience”,CengageLearningIndiaPVT,LTD
,Delhi,2014.
FD8402 THERMODYNAMICS
LT
PC300
3
OBJECTIVE:
 Tointroducefundamentalthermodynamicprinciplesandtheirapplication.
UNITI THERMODYNAMICLAWAND PROPERTIES OFFLUIDS 9

FirstLawofthermodynamics,ageneralizedbalanceequationandconservedquantities,Volumetricpropert
iesoffluidsexhibitingnonidealbehavior;residualproperties;estimationofthermodynamicpropertiesusing
equationsofstate;calculationsinvolvingactualpropertyexchanges;Maxwell’srelationsandapplications.
UNITII SOLUTIONTHERMODYNAMICS 9
Partial molar properties;conceptsofchemicalpotential andfugacity;ideal andnon-
idealsolutions;conceptsandapplicationsofexcesspropertiesofmixtures;activitycoefficient;composition
models;GibbsDuhem equation.
UNITIII PHASEEQUILIBRIA 9
Criteria forphaseequilibria;VLEcalculationsforbinaryandmulticomponentsystems;liquid-
liquidequilibriaandsolid-solidequilibria.
52
UNITIV CHEMICALREACTIONEQUILIBRIA 9
Equilibriumcriteriaforhomogeneouschemicalreactions;evaluationofequilibriumconstant;effectoftempe
ratureandpressureonequilibriumconstant;calculationofequilibriumconversionandyieldsfor
singleandmultiplereactions.
UNITV THERMODYNAMICDESCRIPTIONOFMICROBIAL GROWTH AND

PRODUCTFORMATION 9
Thermodynamicsofmicrobialgrowthstoichiometrythermodynamicsofmaintenance,CalculationoftheOp
erationalStoichiometryofagrowthprocessatDifferentgrowthrates,IncludingHeatusingtheHerbert–
PirtRelationforElectronDonor,thermodynamicsandstoichiometryofProductFormation
TOTAL:45PERIODS
OUTCOME:
 Studentswilllearnlawsofthermodynamics,thermodynamicpropertyrelationsandtheirapplicatio
nto fluidflow,power generationandrefrigerationprocesses.
TEXTBOOKS:
1. SmithJ.M.,VanNess H.C.,andAbbotM.M.“Introductionto
ChemicalEngineeringThermodynamics”,VIEdition.TataMcGraw-Hill,2003.
2. NarayananK.V.“ATextBookofChemicalEngineeringThermodynamics”,PHI,2003.
3. ChristianaD.Smolke,“TheMetabolicPathwayEngineeringHandbookFundamentals”,CRC
PressTaylor &FrancisGroup,2010.
REFERENCE:
1. SandlerS.I.“ChemicalandEngineeringThermodynamics”,JohnWiley,1989.
FD8403 UNITOPERATIONSFORFOODINDUSTRIES LT
PC300
3
OBJECTIVE:
 Tounderstandtheprinciplesinvolvedin separationmethods.
UNITI EVAPORATIONANDCONCENTRATION 9
Unitoperationsinfoodprocessing–conservationofmassandenergy–
overallviewofanengineeringprocess-dimensionsandunits–dimensionalandunitconsistency–
dimensionlessratios-evaporation–definition–liquidcharacteristics–
singleandmultipleeffectevaporation-performanceofevaporatorsandboilingpointelevation–capacity–
economyandheatbalance-typesofevaporators–oncethroughandcirculationevaporators–
shorttubeevaporatorsandlongtubeevaporators–agitatedfilmevaporator
UNITII MECHANICALSEPARATION 9
Filtration–definition–filtermedia–typesandrequirements-constantratefiltration–
constantpressurefiltration–filtercakeresistance-filtrationequipment–rotaryvacuumfilter–filterpress-
sedimentation–gravitationalsedimentationofparticlesinafluid–
Stoke’slaw,sedimentationofparticlesingas-cyclones–
settlingundersedimentationandgravitationalsedimentation-centrifugalseparations–rate
ofseparations–liquid–liquidseparation –centrifugeequipment.
53
UNITIII SIZEREDUCTION 9
Sizereduction–grindingandcutting–principlesofcomminuting–characteristicsofcomminutedproducts–
particlesizedistributionincomminutedproducts-energyandpowerrequirementsincomminuting–
crushingefficiency–Rittinger’s,Bond’sandKick’slawsforcrushing-sizereductionequipments–crushers–
jawcrusher,gyratorycrusher-crushingrolls–grinders–hammermills–rollingcompressionmills -
attrition,rod,ball andtubemills–constructionandoperation.
UNITIV CONTACTEQUILIBRIUMSEPARATION 9
Contactequilibriumseparationprocesses –concentrations–gas-liquidandsolid-liquidequilibrium
– equilibrium concentrationrelationships–operatingconditions-calculationofseparationincontact
– equilibriumprocesses-gasabsorption–rateofgasabsorption–stage–equilibriumgas–
absorptionequipment-propertiesoftowerpacking–types–construction–flowthroughpackedtowers-
extraction–rateofextraction–stageequilibriumextraction-equipmentforleachingcoarsesolids–
intermediatesolids–basketextractor-extractionoffinematerial–Dorragitator–continuousleaching–
decantationsystems–extractiontowers-washing–equipments
UNITV CRYSTALLIZATIONANDDISTILLATION 9
Crystallization–equilibrium-solubilityandequilibriumdiagram–rateofcrystalgrowth–
equilibriumcrystallization-crystallizationequipment–classification–constructionandoperation-
tank,agitatedbatch,Swenson-Walkervacuumcrystallizers-distillation–binarymixtures–
flashanddifferentialdistillationsteamdistillation–theory–consumption–
continuousdistillationwithrectification–vacuumdistillation-batchdistillation–operationandprocess–
advantagesandlimitations-distillationequipments–construction andoperation–
factorsinfluencingtheoperation.
TOTAL:45PERIODS
OUTCOME:
 TounderstandPrinciplesofseparationmethodsusedintheprocessindustry.Toappreciatedifferen
tequipmentsdevelopedfor separation.
TEXTBOOKS:
1. Geankoplis,C.J.“TransportProcessesandSeparationProcessPrinciples”,4thEdition,PrenticeHa
ll,2003.
2. McCabeW.L.,SmithJ.C.“UnitOperationsinChemical Engineering”,7thEdition,McGraw –
Hill Int.,2001,
3. Earle,R.L.2003.UnitOperationsinFoodProcessing.PergamonPress.Oxford.U.K.
4. GeankoplisC.J.1999.TransportProcessandUnitOperations.Prentice-
HallofIndiaPrivateLimited,NewDelhi.
REFERENCE:
1. Richardson,J.E.etal.,“Coulson&Richardson’sChemicalEngineering”Vol.2(PraticleTechnology
&SeparationProcesses”)5thEdition,Butterworth–Heinemann/Elsevier,2003.
2. Coulson,J.MandJ.F.Richardson,“ChemicalEngineering”.VolumeItoV.ThePergamonPress.Ne
wYork,1999
3. McCabe,W.L.,J.C.SmithandP.Harriot,“UnitOperationsofChemicalEngineering”.McGrawHill.In
c.KosaidoPrintingLtd.Tokyo,Japan,2001
4. Sahay,K.M.andK.K.Singh,“UnitoperationofAgriculturalProcessing”,VikasPublishingHousePvt
.Ltd.,NewDelhi,2004
54
FD8411 FOOD ANALYSISLABORATORY LT
PC004
2
OBJECTIVE:
 Analysisoffoodsandfoodproductsforchemicalcomponents,compliancetostandards;detectionof
adulterantsinfoods.
LAB EXPERIMENTS:
1. Determinationofmoistureinspicespowder bydistillation method andHotairovenmethod.
2. Determinationoftotalfat,proteininmilkandmilkproducts.
3. Ranciditytestforfriedfoodstoassessprimaryandsecondaryoxidativeproducts.
4. DeterminationofVitaminC infruitjuices.
5. EstimationofsyntheticFoodcolour insweets,confectioneriesandbeverages.
6. DeterminationofIroncontentinfoods.
7. DeterminationofIodine contentiniodizedsalt.
8. DetectionofAnnatto,lead,MSG,sulphur-di-oxide,Emulsifiersandstabilizersinfoodproducts.
9. Detectionofantioxidantinfoods.
10. Determinationofsoluble andinsolublefibrein foods.
11. Detectionofadulterantsinedibleoilandghee.
12. Columnchromatographicseparation ofcolours
13. TheidentificationofsugarsinfruitjuiceusingTLC.
TOTAL:60PERIODS
OUTCOMES:
 Betterunderstandinginanalysisoffoodsandfoodproductsforchemicalcomponents.Knowings
tandardsforfoodproducts.
 Obtainknowledge ofadulterantsinfoods.
Soxhletapparatus 5
Kjeldahlapparatus 2
UVspectrophotometer 1
Colour comparator 1
Waterbath 2
pH meter 3
Fumehood 1
Deanandstarkapparatus 1
Weighingbalance 1
Hotairoven 1
Simpledistillationunit 2
TLC paper stripsAsrequired
TEXTBOOKS:
1. Skoog,D.A.etal.“PrinciplesofInstrumentalAnalysis”,VEdition,Thomson/Brooks–Cole,1998.
2. Braun,R.D.“IntroductiontoInstrumentalAnalysis”,PharmaBookSyndicate,1987.
3. Willard,H.H.etal.“InstrumentalMethodsofAnalysis”,VIIEdition,CBS,1986.
4. Ewing,G.W.“InstrumentalMethodsofChemicalAnalysis”,VEdition,McGraw-Hill,1985.
55
FD8412 UNITOPERATIONSLABORATORY
LT
PC004
2
OBJECTIVE:
 Todevelopknowledgeinhandlingbasicoperationequipment’s
EXPERIMENTS:
1. Flow measurementa)Orificemeterb)Venturimeter,c) Rotameter
2. Determinationofeconomyandthermalefficiencyofrotaryflashevaporator
3. Solvingproblemsonsingleandmultiple effectevaporator
4. Determinationofseparation efficiencyofcentrifugalseparator.
5. Determinationofcollectionefficiencyincycloneseparator.
6. Determinationofefficiencyofliquidsolid separationbyfiltration.
7. Determinationofabsorptionefficiencyinapackingtower
8. Determinationofporosity,coefficientoffrictionandangleofrepose ofgrains.
9. Determinationofparticlesize ofgranularfoodsbysieveanalysis.
10. Determinationofperformancecharacteristicsinsizereductionusingtheburr mill.
11. Determinationofenergyrequirementinsizereductionusingtheballmillandhammer mill.
12. Performanceevaluation ofpinmillandhammer mill.
13. Performanceevaluation ofasteamdistillationprocess.
14. Visittoasolventextraction,sugar industry.
TOTAL:60PERIODS
Orificemeter 1
Venturi meter 1
Rotameter 1
Packedcolumn 1
Centrifugal separator 1
Steamdistillationunit 2
Fluidizedbedcolumn 1
Rotaryflashevaporator 1
Cycloneseparator 1
Ball mill 1
Hammermill 1
Burrmill 1
Pinmill 1
OUTCOMES:
Uponcompletion ofthispracticalcoursethestudentwill
 Haveknowledge onthebasicprinciplesofchemicalengineeringanditsapplications.
 Beabletoapplytheskillofmaterialbalanceandenergybalanceinunitoperationsunitprocess
56
HS8461 ADVANCED READINGANDWRITING L T P C
0 0 2 1
OBJECTIVES:
 Strengthenthereadingskillsofstudentsofengineering.
 Enhancetheir writingskillswithspecificreferencetotechnicalwriting.
 Developstudents’criticalthinkingskills.
 Providemoreopportunitiestodeveloptheir projectandproposalwritingskills.
UNITI
Reading-Strategiesforeffectivereading-Useglossesandfootnotestoaidreadingcomprehension-
Readandrecognizedifferenttexttypes-PredictingcontentusingphotosandtitleWriting-
Planbeforewriting-Developaparagraph:topicsentence,supportingsentences,concludingsentence –
Writeadescriptiveparagraph
UNITII
Reading-Readfordetails-UseofgraphicorganizerstoreviewandaidcomprehensionWriting-
Statereasonsandexamplestosupportideasinwriting-Writeaparagraphwithreasonsandexamples-
Writeanopinionparagraph
UNITIII
Reading-Understandingpronounreferenceanduseofconnectorsinapassage-
speedreadingtechniques-Writing-Elementsofagoodessay-Typesofessays-descriptive-narrative-
issue-based-argumentative-analytical.
UNITIV
Reading-GenreandOrganizationofIdeas-Writing-Emailwriting-visumes–Jobapplication-
projectwriting-writingconvincingproposals.
UNITV
Reading-Criticalreadingandthinking-understandinghowthetextpositionsthereader-identify
Writing- StatementofPurpose- letterofrecommendation- Visionstatement
TOTAL: 30 PERIODS
OUTCOMES:At theend of thecourseLearners willbeableto:
 Writedifferenttypesofessays.
 Writewinningjob applications.
 Readandevaluatetextscritically.
 Displaycriticalthinkinginvariousprofessionalcontexts.
TEXTBOOKS:
1. GramerF.MargotandColinS.WardReadingandWriting(Level3)OxfordUniversityPress:Oxfor
d,2011
2. DebraDaise,CharlNorloff,andPaulCarneReadingand Writing(Level4)
OxfordUniversityPress:Oxford,2011
REFERENCES:
1. Davis,JasonandRhondaLIss.EffectiveAcademicWriting(Level3)OxfordUniversity
57
Press:Oxford,2006
2. E.SureshKumarandetal.EnrichingSpeakingandWritingSkills.SecondEdition.OrientBlacks
wan:Hyderabad,2012
3. Withrow,Jeansandetal.InspiredtoWrite.ReadingsandTaskstodevelopwritingskills.Camb
ridgeUniversityPress:Cambridge,2004
4. Goatly,Andrew.CriticalReadingandWriting.Routledge:UnitedStatesofAmerica,2000
5. Petelin,RoslynandMarshDurham.TheProfessionalWritingGuide:KnowingWellandKnowi
ngWhy.Business&ProfessionalPublishing:Australia,2004
FD8501 FOOD ADDITIVES

LT
PC300
3
OBJECTIVE:
 Toexposethestudentstotheuseofdifferentchemicaladditivesinfoodsduringfoodprocessingan
dpreservation
Definition,roleoffoodadditives,classificationoffoodadditivesbasedontheirrole,dualroleofcertainadditive
s,INSnumberingsystemoffoodadditives,safetyrequirementsoffoodadditives,Acceptabledailyintakeoff
oodadditives,JECFAandFoodChemicalCodexstandardsforfoodadditives,statusoffoodadditiveswithre
specttoIndianlaws,GMPandpermissibleupper levelsoffoodadditivesunder Indianfoodlaws.
UNITII ACIDITYREGULATORSANDPRESERVATIVES 9
AcidityRegulators–
definition,chemicalstructure,roleandimportance,pHmodulationandtaste,acidityprofile,permittedacidity
regulators,levelsofusageandfoodapplications.Preservativesofchemicalandmicrobialorigin;modeofacti
ononspoilageorganismsandpathogens,factorsaffectingtheperformanceofpreservatives,activeformsof
preservatives,necessityinafoodandlevelsofusage;permitted
preservativesandfoodapplications.Casestudies/illustrations
UNITIII EMULSIFIERS,STABILIZERSANDTHICKENERS 9
Emulsion,surfacetension,oil
inwaterandwaterinoilemulsion,HydrophilicandLipophilicbalance(HLB),roleofemulsifiers,differentclass
esofemulsifiersandtheirchemicalstructure,theirHLBvaluesandroleinemulsionstabilization;roleofdiffere
ntstabilizersandothersubstancesinemulsionstability;emulsionformationprocessandequipment;measu
rementofemulsionstability;permittedemulsifiersandstabilizersandfoodapplications.Thickeners–
definition,chemicalstructure,roleinfoodprocessingandproductendcharacteristics,listofpermittedthicke
nersandfoodapplications.
UNITIV ANTIOXIDANTSANDANTI-CAKINGAGENTS 9
Antioxidants-
Chemistryofoxidativedeteriorationoffoodanditsconstituentsanditseffectonthequality;definingantioxida
nt;water solubleandoilsolubleantioxidantsandtheir
chemicalstructure,permittedantioxidants;mechanismofaction,permittedlevelsandfoodapplication.Anti
-foamingandpropellants,Anti-cakingagents–
definition,roleinpreventingspoilage,modeofaction,permittedlistofanti-
cakingagentsandfoodapplication.
58
UNITV COLORANDARTIFICIALSWEETENERS 9
Color–
Naturalandsyntheticfoodcolors,theirchemicalstructure,shadesimparted,stability,permittedlistofcolors,
usagelevelsandfoodapplication.ArtificialSweeteners–
list,structure,tasteprofile,permittedlist,usagelevelsandfoodapplications.
TOTAL:45PERIODS
OUTCOMES:
 Tounderstandtheprinciplesofchemicalpreservationoffoods
 Tounderstandtheroleofdifferentfoodadditivesintheprocessingofdifferentfoodsandtheir
specificfunctionsinimprovingtheshelflife,quality,textureandotherphysicalandsensorychara
cteristicsoffoods
 Toknowtheregulationsandthemonitoringagenciesinvolvedincontrollingthesaferuseofadditi
vesinfoods
TEXTBOOKS:
1. Mahindru,S.N.“FoodAdditives-
CharacteristicsDetectionandEstimation”,TATAMcGrawHill,2000
2. Wilson,R.“IngredientHandbookSweeteners”,Blackwell,2007
REFERENCES:
1. Emerton,V.“FoodColors”,Blackwell,2008
2. PeterAWilliamsandGlynOPhilips,“GumsandstabilizersfortheFoodIndustry”,RSC,2006.
3. Branen,A.L.“FoodAdditives”2ndEdition,CRCpress,2002
FD8502 BIOCHEMICAL ENGINEERINGFORFOODTECHNOLOGISTS LT PC

400 4
OBJECTIVES:
• TounderstandtheEnzymekinetics,Inhibitionkinetics,Immobilization
• Tounderstandtheconceptofbasicfermentationprocessesanditscontrolsystemsetc.
• Togetapracticalknowledgeaboutrunningthefermenteranditsscale–
upandmodesofoperationetc.
UNITI INTRODUCTIONTO ENZYME 12

Classificationofenzymes.Mechanismsofenzymeaction;conceptofactivesiteandenergeticsofenzymesu
bstratecomplexformation;specificityofenzymeaction;principlesofcatalysis–
collisiontheory,transitionstate theory;role ofentropyincatalysis.
UNITII KINETICSOF ENZYMEACTION 12

Kineticsofsinglesubstratereactions;estimationofMichelis–Mentenparameters,multisubstratereactions-
mechanismsandkinetics;turnovernumber;typesofinhibition&models–
substrate,product.Allostericregulationofenzymes,Monodchangeuxwymanmodel,phandtemperatureef
fectonenzymes&deactivationkinetics.
UNITIII ENZYMEIMMOBILIZATION 9
Physicalandchemicaltechniquesforenzymeimmobilization–
adsorption,matrixentrapment,encapsulation,cross-linking,covalentbindingetc.,-
examples,advantagesanddisadvantages.
59
UNITIV OVERVIEW OF FERMENTATIONPROCESSES 12
Overviewoffermentationindustry,generalrequirementsoffermentationprocesses,basicconfigurationoff
ermentorandancillaries,mainparameterstobemonitoredandcontrolledinfermentationprocesses.
UNITV RAWMATERIALSANDMEDIADESIGNFOR FERMENTATIONPROCESS 15
Criteriaforgoodmedium,mediumrequirementsforfermentationprocesses,carbon,nitrogen,minerals,vit
aminsandothercomplexnutrients,oxygenrequirements,mediumformulationofoptimalgrowthandproduc
tformation,examplesofsimpleandcomplexmedia,designofvariouscommercial mediafor
industrialfermentations–mediumoptimizationmethods
TOTAL:60PERIODS
OUTCOMES:
Thestudentwillbe ableto
 UnderstandthefundamentalsofEnzymekinetics,InhibitionkineticsandImmobilizationUnder
standtheconceptofbasicfermentationprocessesanditsapplicationduringscaleupoperation
s.
TEXTBOOKS:
1. Bailey,J.E.andOllis,D.F.“BiochemicalEngineeringFundamentals”,2nd
Edition,McGrawHill,1986.
2. Blanch,H.W.and D.S.Clark“BiochemicalEngineering”,MarcalDekker,Inc.,1997.
3. Lee,JamesM.“BiochemicalEngineering”,Prentice–Hall,1992.
REFERENCES:
1. Palmer,Trevor“Enzymes:Biochemistry,Biotechnology,ClinicalChemistry”,AffiliatedEast-
WestPressPvt.Ltd.,2004.
2. Stanbury,P.F.,A.WhitakerandS.J.Hall“PrinciplesofFermentationTechnology”,2nd
Edition,Butterworth–Heinemann(animprintofElsevier),1995.
3. Wiseman,Alan“HandbookofEnzymeBiotechnology”,3rdEdition,EllisHarwoodPublications,1999
.
4. Hartmeier,Winfried“ImmobilizedBiocatalysts:AnIntroduction”,Springer–Verlag,1986
FD8503 REFRIGERATION ANDCOLDCHAINMANAGEMENT LTPC

300 3
OBJECTIVES:
 TounderstandtheunderlyingprinciplesofoperationindifferentRefrigeration&coldstoragesyste
msanditscomponents.
 Toprovideknowledgeon designaspectsofcoldstoragesystems
UNITI REFRIGERATIONPRINCIPLES 9
Refrigeration–principles-refrigerationeffect– coefficientofperformance– units ofrefrigeration-
simplevapourcompressioncycle–T-Sdiagram–p-hchart-applicationofrefrigeration
UNITII VAPOURCOMPRESSIONREFRIGERATIONANDCOMPONENTS 9
Vapourcompressionsystem-refrigerationcomponents–compressorandcondenser–
types,constructionandworking-expansiondeviceandevaporators–types,construction andworking
60
UNITIII REFRIGERANTSANDVAPOURABSORPTIONCYCLE 9
Refrigerants–properties–classification–comparisonandadvantages–
chloroflourocarbon(CFC)refrigerants-effectonenvironmentalpollution-alternaterefrigerants-
vapourabsorptioncycle–theoretical -deviationinpractice- Electroluxrefrigerator–
constructionandprinciples.
UNITIV SHELF –LIFEOF FOODPRODUCTS 9

DefiningoverallShelf-life,remainingshelflifeinthecontextofChilled&Frozenfoods;-
Deteriorationmodesoffooditems;Modelsofqualitydeteriroration-Kineticmodel;shelf-
lifemodel;Q10/q10model;TTTmodel fortheremainingshelf–life;Generalprocedureforshelf–lifetesting
– the11stepsprocedure.
Storageoffrozenfoods;-Basicdesignrequirementsofstoragetoupholdtheshelf–life–
size,insulation,entry–exitposition,palletization,properdisk-spaceforair-circulation,automaticdoor–
closing,properlighting,temperaturemonitoringandrecordingfacility;stackingsystems,emergencyexits,
materialhandlingdeviceslikefork-lifts,pallettrucks,etcfloorheaters,vapourbarriers,etc.
UNITV COLDCHAIN 9
Whatiscoldchain?Needforthechainforchilled/frozenfooditem,variouslinksofthechain;importanceofshel
f-life;just–in-timedeliveries;Temperaturelimits;-invariouscountries-
Europe,US,Australiaetc;Chillingandfreezing;-Chillinginjury,cook-chillingsystems;cold–
shortening;PPPandTTTconcepts;Temperaturemonitoring;-Criticaltemperatures;Temperature–
timeindicators(TTI);Time–temperature–correlation-
thekineticapproach,effectivetemperature;Transportationregulations;Roleofpackagingincoldchain–
MAS,MAP,CAS,CAPetc;Thawindicators.
TOTAL:45PERIODS
OUTCOME:
 Uponcompletionofthiscourse,thestudentswillbeabletodemonstratetheoperationsindifferentRe
frigeration&coldstoragesystemsandalsoabletodesignRefrigeration&coldstoragesystems.
TEXTBOOKS:
1. Anand,M.L.“ Refrigeration&Air-Conditioning”.AsianBooksPvt.,Ltd.,2002.
2. Sun,Da-Wen.“AdvancesinFoodRefrigeration”.LeatherheadPublishing,2001.
3. Kennedy,Christopher J.“ManagingFrozenFoods”.CRC /WoodheadPublishing,2000.
4. James,S.J.andC.James.“MeatRefrigeration”.CRC /WoodheadPublishing,2002.
5. Stringer,MikeandC.Dennis.“ChilledFoods:AComprehensiveGuide”.2ndEdition,CRC
/WoodheadPublishing,2002.
REFERENCES:
1. Evans,Judith.“FrozenFoodScienceandTechnology”.Wiley-Blackwell,2008.
2. Hui,Y.H.etal.,“ HandbookofFrozenFoods”.MarcelDekker,2004.
FD8504 FOOD PROCESSINGANDPRESERVATION

LT
PC300
3
OBJECTIVE:
 Toexposethestudentstotheprinciplesanddifferentmethodsoffoodprocessingandpreservation.
60
UNITI PRINCIPLESOF MASSANDENERGYBALANCE 9
Transportphenomenawithrespecttofoods;Factorsaffectingheatandmasstransfer;Studyofheattransfera
nditsapplicationinthedesignofthermalprocessesandfreezing.Thermalprocessing;calculationofprocess
timetemperature-schedules.
UNITII CANNINGOF FOODPRODUCTS 9
Newermethodsofthermalprocessing;batchandcontinuous;applicationofinfra-
redmicrowaves;ohmicheating;controlofwateractivity;preservationbyconcentrationanddehydration;os
moticmethods.
UNITIII DRYINGPROCESSFORTYPICALFOODS 9
Rateofdryingforfoodproducts;designparametersofdifferenttypeofdryers;propertiesofair-
watermixtures.Psychrometricchart,freezingandcoldstorage.freezeconcentration,dehydro-
freezing,freezedrying,IQF;calculation ofrefrigerationload,design offreezersand coldstorages.
UNITIV NON-THERMALMETHODS 9
SuperCriticalTechnologyforPreservation-
Chemicalpreservatives,preservationbyionizingradiations,ultrasonics,highpressure,fermentation,curin
g,pickling, smoking,membranetechnology.Hurdletechnology,
UNITV FOODPACKAGING 9
Basicpackagingmaterials,typesofpackaging,packagingdesign,packagingfordifferenttypesoffoods,ret
ortpouch packing,costsofpackagingandrecycling ofmaterials.
TOTAL:45PERIODS
OUTCOMES:
Tounderstandtheprinciplesoffoodprocessingandpreservation.
 Tounderstandtheroleofdifferentmethodstheprocessingofdifferentfoodsandtheirimpactont
heshelflife,quality,andotherphysicalandsensorycharacteristicsoffoods.
 TofamiliarizewiththerecentmethodsofminimalprocessingoffoodsTounderstandthematerial
sandtypesofpackagingforfoods
TEXTBOOKS:
1. Sivasankar,B.“FoodProcessingandPreservation”.PrenticeHallofIndia,2002.
2. Khetarpaul,Neelam.“FoodProcessingandPreservation.” DayaPublications,2005
3. Singh,M.K.“FoodPreservation” DiscoveryPublishing,2007.
4. Fellows,P.J.“FoodProcessingTechnology:PrinciplesandPractice”.2nd
Edition,CRCWoodHeadPublishing,2000.
5. GopalaRao,Chandra.“EssentialsofFood ProcessEngineering”.B.S.Publications,2006.
REFERENCES:
1. Rahman,M.Shafiur.“HandbookofFoodPreservation”.Marcel&Dekker,2006.
2. Zeuthen,PeterandBogh-
Sarensen,Leif.“FoodPreservationTechniques”.CRC/WoodHeadPublishing,2003.
3. Ranganna,S.“HandbookofCanningandAsepticPackaging”.TataMcGraw-Hill,2000.
61
FD8511 FOOD PROCESSINGANDPRESERVATIONLABORATORY LTPC
0042
OBJECTIVES:
Todevelopskillsrelatedto
 Preservationoffoods
 UseofvarioustechniquesandadditivesforfoodprocessingandPreservation
EXPERIMENTS:
1. Heattransfer studiesinaplate heatexchanger (Parallelandcounterflow)
2. RefrigerationandFreezing ofvegetablesandfruits
3. Dryingofvegetablesandfruitswithandwithoutadditives-Dryingratestudiesincluding,constantrate
andfalling rateperiodsandtheeffectsofvariousfactorsonthem.
4. Osmoticdryingoffoodswithsaltandsugar.
5. Canning&bottling ofvegetableandfruitproducts
6. Filtrationandconcentration offruitjuices
7. Productionofextrudedproducts.
8. Spraydrying ofjuices/milk
9. Pasteurizationofmilk
10. Retortprocessing offoods
11. DeterminationofWatervapor transmissionrateofdifferentpackagingmaterials
12. Determinationofmigrationcharacteristicsofpackagingmaterials
13. Determinationoftensileandburststrength ofgivenpackagingmaterial
TOTAL:60PERIODS
Plateheatexchanger 1
Refrigerator 2
Deepfreezer 1
Tray dryer 1
Hotairoven 1
Refractometer 1
Extruder 1
ROequipment 1
Doubleseamer machine 1
Canningandbottlingunit 1
Pasteurizer 1
Spraydryer 1
Retortunit 1
Thermometer 3
Watervapourpermeabilitytester 1
Tensiometer 1
Viscometer 1
Desiccator 5
Weighingbalance 2
Vegetablechopper 1
Glassware/Utensils/ChemicalsAsrequired
OUTCOMES:
 Abilitytoselectthespecificpreservationtechnologysuitableforaspecificfood
 Abilityto Processthedifferentcategoriesoffood
62
REFERENCES:
1. Rahman,M.S.“HandbookofFoodPreservation”,Marcel Dekker,1999.
2. Ranganna,S.“HandbookofCanningandAsepticPackaging” Vol.I,II&III,TataMcGraw–Hill,New
Delhi,2000
3. Pandey,H.etal.,“ExperimentsinFoodProcessEngineering”.CBS Publishers,2004.
FD8512 BIOCHEMICAL ENGINEERINGLABORATORY L T PC

0042
OBJECTIVE:
 Toenablethestudentstounderstandtheconceptsandoperationofequipmentinhandlingofenzym
esandcultivation ofmicrobesinindustrialscale.
EXPERIMENT:
1. Growthofbacteria– estimationofbiomass,calculationofspecificgrowthrate,yieldcoefficient
2. Mediumoptimization–PlackettBurmandesign,responsesurfacemethodology
3. Enzymekinetics–MichelisMenton parameter,effectoftemperature andpH
4. Enzymeimmobilization–gelentrapment,crosslinking
5. Preparationofbioreactor,utilitiesforbioreactor operation
6. Thermaldeathkinetics
7. Batchsterilizationdesign
8. Batchcultivation,estimationofkla–dynamicgassingmethod,exhaustgasanalysis–
carbonbalancing,gasbalancing
9. Fedbatchcultivation,exhaustgasanalysis–carbon balancing,gasbalancing
10. Estimationofkla –sulphiteoxidationmethod
11. Estimationofoverallheattransfer coefficient
TOTAL:60PERIODS
LISTOFEQUIPMENTS:
Estimationofbiomass,calculation
ofspecificgrowthrate,yieldcoefficientPlackettBurmandesign,responsesurfac
emethodology
MichelisMentonparameter,effectoftemperature andpHGel
entrapment,crosslinking
Dynamicgassingmethod,exhaustgasanalysis–
carbonbalancing,gasbalancingCarbonbalancing,gasbalancing
Sulphiteoxidationmethod
OUTCOMES:
 Tosterilizeabioreactor
 Tooperateabioreactor
 Todesignexperimentstoevaluatethe performanceofthe bioreactor.
 Todevelopenzymeimmobilizedprocesses.
REFERENCES:
1. Bailey,J.E.andOllis,D.F.“BiochemicalEngineeringFundamentals”IIEdition,McGraw–Hill,1988.
2. Lee,JamesM.“BiochemicalEngineering”,PHI,U.S.A,2009
3. Stanbury,P.F.“PrinciplesofFermentationTechnology”,IIEdition, Butterworth–
Heinemann/Elsevier,1995.
63
4. El-
Mansi,E.M.T.etal.,“FermentationMicrobiologyandBiotechnology”,IIEdition,CRC/Taylor&Fran
cis,2007.
5. Peppler,H.J.andD.Perlman“Microbial
Technology”(vol.IMicrobialProcessesandVol.IFermentationTechnology)”
IIEdition,AcademicPress/Elsevier,2004.
FD8601 FOOD PROCESSENGINEERINGANDECONOMICS LT PC

300 3
OBJECTIVE:
 Toexposethestudentstothefundamentalknowledgeoffood,itspropertiesanddifferentmethodsof
foodprocessing
UNITI RHEOLOGYANDTEXTUREOF FOODMATERIALS 9

Conceptofrheology,elastic,plasticandviscousbehaviour,viscoelasticity,rheologicalmodelsandconstitut
iveequations.Methodsoftextureevaluation,subjectiveandobjectivemeasurements.Aerodynamicandhy
drodynamiccharacteristics.Applicationtoseparation,pneumatichandlingandconveying.Materialhandlin
g:Materialhandlingmachinesandconveyors.Pre-
treatmentunitoperations:Cleaning,DehullingandDehusking,Sorting&Grading,Peeling,MixingandForm
ing.Sizereductionandseparation.AgitationandMixing.MechanicalSeparations:Centrifugation,liquid-
liquidcentrifugation,liquid-
solidcentrifugation,clarifiers,desludginganddecantingmachines.Filtration:Principlesinvolvedinfiltration
.Pressureandvacuumfiltration.Expression:batchandcontinuoustype..ExtractionandLeaching,Crystalli
zationandDistillation:Basicprinciplesinvolved.
Baking,RoastingandFrying equipment
UNITII THERMALPROCESSING 9
Conceptofthermobacteriology:Arrheniusanalogy,itsapplicationindesign.Determinationofheatresistan
ceofmicroorganisms.Thermalprocessing:Blanching,PasteurizationsandSterilization-
principles,differentmethodsandequipments.Processingincontainers,processtime,T-
evaluation,Designofbatchandcontinuoussterilization.Designandanalysisoffermenter.Shelflife:Calcula
tionofshelflife.Shelfliferequirements,Deteriorativereactions.Acceleratedtesting.Transportpropertiesof
barriers.Simulationsofproduct-
packageenvironmentinteraction.Shelflifesimulationformoisture,oxygen,andlightsensitiveproducts.
UNITIII WATERBINDINGANDDRYING 9
RaultsLaw.WatersorptionIsotherms-
Hysteresis.Wateractivitymeasurementmethod.Waterbindinganditseffectonenzymaticandnon-
enzymaticreactionsandfoodtexture.Control
ofwateractivityandmoisture.Permeability:Theoreticalconsiderations.Permeabilityofgasesandvapours.
Permeabilityofmultilayermaterials.Permeabilityinrelationtopackagingrequirementoffoods.Drying:Princ
iplesofdrying,dryingratekinetics,Classification,massandenergybalance.Differenttypesofdryersandco
mponents- roller,spray,tray,compartment,fluidizedbedetc.
UNITIVMETHODSOF FOODPROCESSING 8
LowTemperature:FreezingofFoods,Typesoffreezersincluding,icecreamfreezers,Freezeconcentration
andfreezedrying.Freezingcurves,phasediagrams,methodsoffreezeconcentration,designproblems.M
64
embraneprocesses:Ultrafiltration,Reverseosmosis,Electrodialysis,per-
evaporationandmicrofiltration.HighTemperature:Extrusion:Extrusioncookers,coldextrusion,singleand
twinscrewextrusion.Lowpressureandhighpressure
65
extrusion,propertiesofFoodmaterials,itssignificanceinequipmentdesign,processingandhandlingEvap
oration:Principlesofevaporation,typesandselectionevaporators,massandenergybalance.Designofsin
gleandmultipleeffectevaporators,recompressionheatandmassrecoveryandvacuumcreatingdevices.F
oulingofevaporatorsandheatexchanges.Non–Thermal
Methods:MicrowaveandDielectric&Infraredheating:Physicalparameters.Heattransferphenomenon.E
quipmentandapplication.Irradiation-
Principleanditsequipments,Blendingandpulverizationequipments.
UNIT VLAYOUTAND COST ESTIMATION 8

Technologyscaleup-Productandprocesslayout-ExpansionandImprovementsofExistingFacilities-
Inventorycontrol-CostIndexes-Capacityvis-a-visCosts-FactoredCostEstimate–Break –evenpoint-
Improvements–ModuleCostEstimation-UnitOperationsEstimate-DetailedCostEstimate-
AccuracyofEstimates- Case Study:CapitalCostEstimation.
TOTAL:45PERIODS
OUTCOMES:
 Studentswillunderstandtheimportanceofqualitycontrolandfoodpackaginginshelflifeoffoods.
 Understandthermalprocessing offoodandhygienepracticesinfoodindustry.
TEXTBOOKS:
1. Toledo,RomeoT.“FundamentalsofFoodProcess Engineering”IIEdition.CBSPublishers,2000.
2. FellowsP.J“FoodProcessingTechnology”WoodheadPublishing,1998.
3. SmithP.G“IntroductiontoFood ProcessEngineering”.Springer,2005
4. Earle,R.L,“UnitOperationsinFoodProcessing”.PergamonPress.Oxford.U.K,2003
REFERENCES:
1. Sahay,K.M.andK.K.Singh..“UnitoperationofAgriculturalProcessing”,VikasPublishingHouseP
vt.Ltd.,NewDelhi,2004
2. Berk,Zeki.“FoodProcessEngineeringandTechnology”.Elsevier,2009.
FD8602 BAKINGANDCONFECTIONERYTECHNOLOGY LTPC

3003
OBJECTIVES:
Thiscoursewillenablethestudentto
• Familiarizewiththecommercialmethodsofbakingbreadandrecentadvancesinbakeryindustry
• Learnmicrobiologicalaspectsofbakeryproducts,sanitationandhygieneofbakingindustries.
UNITI INTRODUCTIONTO BAKING 9

Classificationofbakeryproducts.Bakeryingredientsandtheirfunctions-
Essentialingredients:Flour,yeastandsourdough,water,salt-
Otheringredients:Sugar,color,flavor,fat,milk,milkpowderandbreadimprovers.Leavenersandyeastfood
s.Shortenings,emulsifiersandantioxidants.
66
UNITII EQUIPMENTS 9
Introductiontoutensilsandequipmentsusedinbakeryindustrywiththeir
purpose.Bulkhandlingofingredients-
Doughmixingandmixers,Dividing,rounding,sheeting,andlaminating-
Fermentationenclosuresandbrewequipment-OvensandSlicers;Extrusion.Rheologyofdough-
Farinograph,Amylograph,AlveographandExtensiograph.
UNITIII BREADMAKINGPROCESS 9
TheChemistryofdoughDevelopment. Bread makingmethods-
Straightdough/bulkfermentation-Spongeanddough-Activateddoughdevelopment-
Chorleywoodbreadprocess-Doughretardingandfreezing-
emergencyNotimeprocess.Advantagesanddisadvantagesofvariousmethodsofbread-
making.Characteristicsofgoodbread:Internalcharacters;externalcharacters.Breaddefects/faultsandre
medies.Spoilageofbread-Causes,detectionandprevention.
UNITIV BAKERY PRODUCTS 9

Productionofcakesandcookies/biscuits.Typesofbiscuitdough‘s–Developeddough,shortdough‘s,semi-
sweet,enzymemodifieddough‘sandbatters.Cakemaking:IngredientsandtheirfunctionStructurebuilder
s.Tenderizers,moistenersandflavorenhancers.ProductionprocessforWafers-
typeofflour,raisingagentsandmaturing.Othermiscellaneousproducts-
puffpastry,chemicallyleavened.Problemsofbaking.
UNITV CONFECTIONERY PRODUCTS 9

Definition,importanceofsugarconfectionery.Generaltechnicalaspectsofindustrialsugarconfectionerym
anufacture-compositionaleffects.Manufacturemethodsofhighboiledsweets:-Ingredients-
.preventionofrecrystalizationandstickinessTypesofconfectioneryproducts-
Caramel,ToffeeandFudgeandotherconfections-:-ingredients-Formulation-Processingmethod-
Qualitycontrol-Aeratedconfectionery-Methodsofaeration-Manufacturingprocess-
ChemistryofHydrocolloids,HydrocolloidpretreatmentProcesses-
productqualityparameters,faultsandcorrectivemeasures.Spoilage ofconfectioneryproducts.
TOTAL:45PERIODS
OUTCOMES:
 Betterunderstandingofprocesstechnologyofbakeryandconfectioneryproducts
 Completelearning-useofsanitationandsafetypracticesinbakeryandconfectioneryproduction
TEXTBOOKS:
1. Matz,SamuelA.,"BakeryTechnologyandEngineering",IIIEdition,Chapman&Hall,London.
2. Cauvain,StanleyP,andYoung,LindaS.,"TechnologyofBreadMaking",IIEditionAspenpublicatio
n.Maryland,1999
REFERENCES:
1. EdwardsW.P."Scienceofbakeryproducts",RSC,UK,2007
2. Samuel A.Matz.,"EquipmentforBakers",PanTechInternationalPublication.1988.
3. Sugar Confectionerymanufacture-
(Ed)E.B.Jackson,IIedition,BlackieAcademicandprofessional,Glasgow,1995.
67
FD8603 FRUITSANDVEGETABLEPROCESSINGTECHNOLOGY LT PC
300 3
OBJECTIVES:
 Thecourseaimstodeveloptheknowledgeofstudentsintheareaofvegetableandfruitprocessingan
dtechnology.
 Thiscoursewillenablestudentstoappreciatetheapplicationofscientificprinciplesintheprocessing
offruitsandvegetables.
UNITI BASICAGRICULTURALASPECTSOFVEGETABLESANDFRUITS 8
AbilitytoidentifyallcommerciallyimportantfruitsandvegetableswiththeirnamesinimportantIndianlangua
ges,importantregions,season,Morphology,structureandcompositionoffruitandvegetable.Productionan
dprocessingscenariooffruitsandvegetable:IndiaandWorld.ScopeofFruitandVegetablePreservationInd
ustryinIndia.Presentstatus,constraintsandprospectus.
UNITII FRESHFRUITSANDVEGETABLES 8
Physical,Texturalcharacteristics,structureandcomposition.Maturitystandards;Importance,methodsof
Maturitydeterminationsmaturityindicesforselectedfruitsandvegetables.Harvestingofimportantfruitsan
dvegetables.Fruitripening-
chemicalchanges,regulations,methods.Storagepractices:Controlatmospheric,Beadatmosphere,hypo
tacticstorage,coolstore,Zeroemergecoolchamber,storesstriation.Commoditypre-treatment’s-
chemicals,waxcoating,pre-
packaging,phytonutrientsinfruitsandvegetablesgrading,cleaning,Physiologicalpostharvestdiseasesc
hillinginjuryanddisease.Handlingandpackaging offruitsandvegetables
UNITIIIFREEZING& DEHYDRATIONOF FRUITSANDVEGETABLES 9

Generalpreprocessing,differentfreezingmethodsandequipments,problemsassociatedwithspecificfruit
sandvegetables;Dehydration–
Generalpreprocessing,differentmethodsofdryingincludingsun,tray,spraydryingandlowtemperature,os
moticdehydrationandothermodernmethods;IndianFoodRegulation andQualityassurance.
UNITIVCANNING,PUREESANDJUICES 12
Canning-Generalpreprocessing,specificorsalientpointsinfruitsandvegetableslike–
Blanching,exhausting,processingconditions;IndianFoodRegulationandQualityassuranceFruitJuice/p
ulp/Nectar/Drinks,concentrates–
Generalandspecificprocessing,differentpackingincludingaseptic.IndianFoodRegulationandQualityas
suranceVegetablePurees/pastes-
Generalandspecificprocessing,differentpackingincludingaseptic.IndianFoodRegulationandQualityas
surance
UNITV FRUITANDVEGETABLEPRODUCTS 8
Ready to eat fruit and vegetable products, Jams/Marmalades, Squashes/cordials,
Ketchup/sauces,Chutneys,FruitBar,Souppowders,CandiedFruits,Naturalcolors,FruitandVegetableFi
bres-
Generalandspecificprocessing,differentpackingincludingaseptic,DriedOnion,Powder.Garlic:DriedGar
lic,Powder,Oil.Potato:Wafer;starch,Papad,Carrot:Preserve,candy,Pickle,Jam.Cauliflowerandcabbag
e:Driedcauliflower andcabbage,
Sauerkraut,PickleLeafyvegetables;DriedLeafyVegetables.(Spinach,Fenugreek,Corianderleaves,Cur
ryleaves).Bittergourd:Pickle,Driedbittergourd.IndianFoodRegulationandQualityassurance
68
TOTAL:45PERIODS
69
OUTCOMES:
 Betterunderstandingoftheconceptsofphysiologicalcharacteristicsoffruits
andvegetablesBetter insightaboutfruitlossesduringstorageandwaysto preventit.
 ThoroughKnowledgeandunderstandingsofthespecificprocessingtechnologiesusedfordifferen
tfoodsandthevariousproductsderivedfrom thesematerials.
TEXTBOOKS:
1. Fellows,PJ.“FoodProcessingTechnology:PrinciplesandPractice”.2nd
Edition,CRC/Woodhead,1997.
2. Salunke,D.KandS.SKadam“HandBookofFruitScienceandTechnology:Production,Compositio
n,StorageandProcessing”.MarcelDekker,1995.
FD8611 LTPC0
FRUITSANDVEGETABLEPROCESSI 042
NGTECHNOLOGYLABORATORY
OBJECTIVES:
Preservationandanalyticaltechniquesinfruitandvegetableproducts
 Useofvarioustechniquesandadditivesforfruitandvegetableprocessingandqualityanalysis
EXPERIMENTS:
1. Preparationoforangesquashandcordial.
2. Preparationofcanned peas/pineapple.
3. Preservationandprocessing ofcertainvegetablesbydryinganddehydration
4. PreparationofJam/Jellyanditspreservation by sugar
5. Preparationofpickles
6. Osmoticconcentration/dehydration ofcertain fruitsandvegetablesusing
7. concentratedsugar andsaltssolutions
8. Preparationofmaltbaseddrink.
9. Preparationoffruitjuice/pulpanditspreservationbychemicalPreservatives/thermalproce
ssing.
10. Preparationoftomatopuree/ketchupanditspreservationbychemicalpreservatives
11. Experimentonpreparation offruitbar.
12. Experimentonpreparation ofReadytoservebeverages.
13. Experimentonqualityevaluationoffruitbeverages.
14. Experimenton fermentedfruitandvegetablepreparation.
15. Experimentonqualityevaluationoffermentedfruitandvegetableproducts.
TOTAL:60PERIODS
OUTCOME:
 Onthecompletionofthecourse,thestudentswillabletogetexperienceonfruitandvegetableproces
stechnology.
TEXTBOOKS:
1. B.Sivasankar.“ FoodProcessingandPreservation”.PHILearningPrivateLimited.2015.
70
2. Fellows,P.J.“FoodProcessingTechnology:PrinciplesandPractice”.WooheadPub.Ltd,2ndEditio
n,2002.
REFERENCES:
1. M.ShafeiurRahman(1999).HandbookofFoodPreservation,MarcelDekker,Inc.
2. KhetarpaulN.“FoodProcessingandPreservation”.DyaPublishingHouse,NewDelhi.2005.
Mixer 1
Canningunit 1
Metal cansealer 1
Tray dryer 1
Refractometer 1
Jellycups/moulds 10
Cookingvat 5
Gas stove 2
Gas cylinder 2
Stainer 5
Blender 2
Retortprocessor 1
Laminarairflow chamber 1
Incubator 1
Viscometer 1
FD8612 LT
BAKINGANDCONFECTIO PC004
NERYTECHNOLOGYLABORAT 2
ORY
OBJECTIVE:
 Thiscoursewillenablethestudenttoacquaintwiththepreparationofvariousbakeryproductsandper
form qualityanalysisfor thesame
EXPERIMENTS
1. Studyofingredients(majorandminor):characteristicsofflour,yeast,shortening,sugar,eggandsalt
s.
2. Experimentonleaveningactionofbakingpowder,sodium-bicarbonateandammonium-bi-
carbonate.
3. Determinationsedimentationvalue offlour
4. Estimationofwater absorptionpower (atta,andmaida)
5. Determinationdoughrisingcapacityofyeast
6. Studiesofdoughcharacteristicsfarinographicandextensographic
7. Preparationofbiscuits-differenttypes.
8. Preparationofbread-differenttypes.
9. Preparationoftoffees.
10. Preparationofsugarboiledconfectionary.
11. Preparationofcandy.
12. Visittoabakery/confectionaryindustry.
TOTAL:60PERIODS
71
Refrigerator 2
Sedimentationcylinder 1
Deck oven 1
Doughmixer 3
Fermentationcabinet 1
Humiditychamber 1
Huntercalorimeter 1
Cake&candymoulds 10
Farinograph 1
Extensograph 1
Eggbeater 3
Textureanalyzer 1
Weighingbalance 1
Utensils/GlasswareAsrequired
REFERENCES/MANUALS/SOFTWARE:
 SugarConfectionerymanufacture-
(Ed)E.B.Jackson,IIedition.BlackieAcademicandprofessional,Glasgow(1995).
FD8701 DAIRYPROCESSTECHNOLOGY
LT
PC300
3
OBJECTIVE:
 Tointroducethestudentstodairyindustry,propertiesandprocessingofmilk,manufactureofdairypr
oducts,sanitationandeffluenttreatmentindairyindustry
UNITI PROPERTIESOFMILK 7
Milk-Types-Composition-Physical-ChemicalandThermalProperties-HeatCapacity,Density-Freezing-
Boilingpoint-Expansion-Agitation-Viscosity-ClassificationofmilkMarketandSpecialMilkHandling-
effectsofMeritsonMilk-toxicityofmetals.
UNITII PROCESSINGANDQUALITYPARAMETERS OFMILK 10

ProcessingofMilk-Pasteurization-
HTST,UHT,sterilization,Homogenization,FilteringandClarificationofMilk-creamseparation-
MethodsandEquipment’s-Emulsification–
Fortification,packagingofmilkandmilkproducts,judgingandgradingofmilk,nationalandinternationalstan
dardsofmilkandmilkproducts.
UNITIII MILKPRODUCTS 12
Traditionaldairyproducts,ManufacturingofYogurt,Cheese,Butter,Ghee,Ice-
cream,maltedproducts,evaporatedmilkproducts-properties,Classification-
processingMethods,Equipmentused,standardsandqualityparameters.
UNITIV MILKPOWDERPROCESSINGANDMILKSUBSTITUTES 9
ProcessingofMilkPowder-Composition-Properties-
methodsofdrying,substitutesformilkandmilkproducts–casein,lactoseandotherby-
products,weaningfoods,therapeuticfoods,fortificationandenrichment.
70
UNITV STORAGESANITATIONANDEFFLUENTTREATMENT 7
StorageofMilkinTanks-Storageoficecreamandothermilkproducts-incoldstorage-
CleaningandSanitation-Importance-Detergents-Properties-Cleaningprocedures-Cleaninginplace-
Dairyeffluenttreatmentanddisposal.
TOTAL:45PERIODS
OUTCOME:
 Thestudentswillgainknowledgeaboutdairyprocessingandunderstandthemanufacturingproces
sesofvariousdairyproducts
TEXTBOOKS:
1. Ananthakrishnan,C.P.,andSinha,N.N.,“TechnologyandEngineeringofDairyPlantOperations,L
axmiPublications,New Delhi,1984.
2. Warner,J.N.,“PrinciplesofDairyProcessing”,Wiley Eastern Pub.Co.,NewYork,1975.
3. Walstra,P.,“DiaryTechnology:PrinciplesofMilkPropertiesandProcesses”.MarcelDekker,1999
4. Spreer,Edgar “MilkandDiaryProductTechnology”.MarcelDekker,2005.
REFERENCES:
1. TufailAhmed.,“DairyPlantEngineeringandManagement”,KitabMahalPublishers,Allahabad,19
97.
2. Lampert,LincolnM.“ModernDairyProducts:Composition,FoodValue,Processing,Chemistry,Ba
cteriology,Testing,ImitationDairyProducts”.Chemical PublishingCompany,1998.
3. Selia,JanedosReisCoimbraandJoseA.Teixeir“EngineeringAspectsofMilkandDairyProducts”.J
aneSeliadosReisCoimbra&JoseA.Teixeir,CRCPress,2009
FD8702 FOOD SAFETY,QUALITYANDREGULATION L T PC

300 3
OBJECTIVES:
• Tocharacterizedifferenttypeoffoodhazards,physical,chemicalandbiologicalintheindustryandfood
serviceestablishments
• Tohelpbecomeskilledinsystemsforfoodsafetysurveillance
• Tobe aware oftheregulatoryandstatutorybodiesinIndiaandtheworld
• Toensureprocessed foodmeetsglobalstandards
UNITI 10
Introductiontofoodsafetyandsecurity:Hygienicdesignoffoodplantsandequipments,FoodContaminants
(Microbial,Chemical,Physical),FoodAdulteration(Commonadulterants),FoodAdditives(functionalrole,
safetyissues),FoodPackaging&labeling.Sanitationinwarehousing,storage,shipping,receiving,contain
ersandpackagingmaterials.Controlofrats,rodents,mice,birds,insectsandmicrobes.CleaningandDisinfe
ction,ISO22000– ImportanceandImplementation
UNITII 8
Foodquality:VariousQualityattributesoffood,Instrumental,chemicalandmicrobialQualitycontrol.Senso
ryevaluation offoodandstatisticalanalysis.Waterqualityandotherutilities.
71
UNITIII 9
CriticalQualitycontrolpointindifferentstagesofproductionincludingrawmaterialsandprocessingmaterial
s.FoodQualityandQualitycontrolincludingtheHACCPsystem.FoodinspectionandFoodLaw,Riskasses
sment–
microbialriskassessment,doseresponseandexposureresponsemodelling,riskmanagement,implemen
tationoffoodsurveillancesystemtomonitorfoodsafety,riskcommunication
UNITIV 9
Indianandglobalregulations:FAOinIndia,TechnicalCooperationprogrammes,Bio-
securityinFoodandAgriculture,WorldHealthOrganization(WHO),WorldAnimalHealthOrganization(OI
E),International PlantProtectionConvention(IPPC)
UNITV 9
CodexAlimentariusCommission-CodexIndia–
RoleofCodexContactpoint,NationalCodexcontactpoint(NCCP),NationalCodexCommitteeofIndia–
ToR,Functions,ShadowCommitteesetc.
TOTAL:45PERIODS
OUTCOMES:
 ThoroughKnowledgeoffoodhazards,physical,chemicalandbiologicalintheindustryandfoodser
viceestablishments
 AwarenessonregulatoryandstatutorybodiesinIndiaandtheworld
REFERENCES:
1. HandbookoffoodtoxicologybyS.S.Deshpande,2002
2. ThefoodsafetyinformationhandbookbyCynthiaA.Robert,2009
3. NutritionalandsafetyaspectsoffoodprocessingbyTannenbaumSR,MarcelDekkerInc.,NewYork
1979
4. Microbiological safetyofFood byHobbsBC,1973
5. FoodSafetyHandbookbyRonaldH.Schmidt,GaryE.Rodrick,AJohnWiley&SonsPublication,200
3
FD8703 FOOD PACKAGINGTECHNOLOGY

LT
PC300
3
OBJECTIVE:
 Thecourseaimstodeveloptheknowledgeofstudentsintheareaofpackagingoffoodsandtherelate
dtechnologyused.Thiscoursewillenablestudentstoappreciatetheapplicationofscientificprincipl
esinthepackagingoffoods.
UNITI BASICSOF PACKAGING 6

Packaging –Concepts, definition, Significance, classification. Packaging – Development,
Retail/Unit;Packaging offoods–freshandprocessed
UNITII PACKAGINGMEDIA&MATERIALS 12
Primarypackagingmedia–
Propertiesandapplication,Paperboards,metals,plastics,woodandplywood,glass,flexiblematerialsLab
els,capsandclosuresandadhesives,inksandlacquers,cushioningmaterials,reinforcements;Testing&ev
72
aluationofpackagingmedia–retailpacks&transportpackages
73
UNITIII PACKAGINGSYSTEMSANDMETHODS 12
Vacuumpackaging,gasflushpackaging,CAP&MAP,aseptic&retortpackaging,boxinbox.Foodproducts-
Generalclassificationandpackagingtypes,varietiesandtrendsStoragehandlinganddistribution
ofpackages-includingpallets&containers;Modernmethodsofpackaging.
UNITIV PACKAGINGDESIGN 7
Foodmarketingandroleofpackaging;Packagingaestheticandgraphicdesign;Packaging–
Lawsandregulations
UNITV ENVIRONMENTALISSUESINPACKAGING 8
CodingandmarkingincludingbarcodingandEnvironmental,ecological&Economicissues,recyclingandw
astedisposal.
TOTAL:45PERIODS
OUTCOMES:
Togainknowledge on
 Thedifferenttypesofmaterialsandmediausedfor packagingfoods.
 Hazardsandtoxicityassociatedwithpackagingmaterialsandlaws,regulationsandthemo
nitoringagenciesinvolvedfoodsafety,labellingoffoods
 Methodsofpackaging,shelflifeand foodfactorsaffectingpackaging
TEXTBOOKS:
1. Robertson,G.L.“FoodPackaging:PrinciplesandPractice”.2ndEdition.Taylor&Francis,2006.
2. Han,JungH.“InnovationsinFoodPackaging”.Elsevier,2005.
3. Ahvenainen,Raija.“NovelFood PackagingTechniques”.WoodHeadPublishing,2003.
4. Mathlouthi,M.“Foodpackagingand Preservation”.AspenPublications,1999.
FD8711 TESTINGOF LTPC0

PACKAGINGMATERIALSL 0 42
ABORATORY
OBJECTIVES:
 Testingmethodsforpackagingmaterialsto assurequality
 Useofvarioustechniquestocheckthebarrierpropertiesofpackagingmaterialstoavoidcontami
nation
EXPERIMENTS:
1. Testingofphysical/mechanicalpropertiesoffoodpackagingmaterial .
2. Testingofthermalshockresistance ofglass.
3. Gas/Vacuum packaging offoodsandshelflifestudies.
4. DeterminationofWaterVapor Transmissionrate ofPackagingMaterial.
5. Determinationofgreaseresistance ofpapersusedinfoodindustry–
butterpaper&toffeewraps.
6. Determinationofadhesivetestoftapes
7. Determinationofdroptestusingfoodpackets
8. Estimationofwaterabsorptiontestinpaperbasedmaterials
9. Experimentonsealing ofplasticcups
10. Experimentonretortpacking
74
11. EdiblepackagingofFood Samples.
12. StudyofSorptionIsothermforFoodPackageDesign.
13. Packagedfoodcut-outanalysis.
.TOTAL:60PERIODS
Tensiletestingmachinedigital 1
Wall thicknessgauge 1
Frictiontester 1
Punctureresistancetester 1
ModifiedAtmosphericcumVacuumPackaging machine 1
Moisturemeter 1
Droptester 1
Pouches 1
Heatsealer 1
Freshnesstester 1
Retortprocessor 1
OUTCOME:
 Onthecompletionofthecourse,thestudentswillabletogetexperienceontestingfoodpackagingma
terialstoassurequalityoffoods.
TEXTBOOKS:
1. Robertson,G.L.“FoodPackaging:PrinciplesandPractice(2ndEdn).Taylor&Francis.2006.
REFERENCES:
1. Han,J.H.“ InnovationsinFood Packaging”.ElsevierAcademicPress,2005.
2. Ahvenainen,R.“ NovelFoodPackagingTechniques”.CRC Press.2003.
3. Coles,R.,McDowell,D.andKirwan,M.J.“ FoodPackagingTechnology”.CRCPress.2003.
FD8712 DAIRYPROCESSTECHNOLOGYLABORATORY LTPC

0042
OBJECTIVES:
 Preservationandanalyticaltechniquesinmilkandmilkproducts
 Useofvarioustechniquesandadditivesformilkproductprocessingandqualityanalysis
EXPERIMENTS:
Propertiesofmilk
1. Analysisofmilk
2. Platformtest-MethyleneBlueReductionTest,clotonboilingtest
3. Determinationofproteininmilkbyformoltitration(pynesmethod)
4. Determinationoflactosecontentofmilkbypolarimeter
5. EstimationofmilkfatbyGerber methodorMilkotester
6. Phosphatasetest
7. Determinationofadulterantandpreservativesofmilk
8. Efficiencyofsterilizationinpreparation ofsterilizedmilkbyturbiditytest.
9. Determinationofredoxpotential,acidityandpHofmilk
10. Determinationofviscosity,densityandspecificgravityofmilk
75
MilkproductsandQualityAnalysis
11. PreparationandanalysisofYoghurt
12. PreparationandanalysisofCottagecheese
13. PreparationandanalysisofIce-cream/Cream
14. PreparationandanalysisofButter/Ghee
TOTAL:60PERIODS
Gerbercentrifuge 1
Butyrometer 15
Lactometer 4
Waterbath 4
Refractometer 3
Polarimeter 1
Milkotester 1
pH meter 3
Deepfreezer 1
Heatingmantle 5
Thermometer 3
Weighingbalance 2
Kjeldhalapparatus 1
Lovibondcomparatordisc 1
Laminarairflow chamber 1
Incubator 1
Blastfreezer 1
Homogeniser 1
Utensils/Chemicals/GlasswareAsrequired
OUTCOME:
 Onthecompletionofthecourse,thestudentswillabletogetexperienceondairyprocesstechnology.
REFERENCES:
1. RalphEarly,“TechnologyofDairyProducts”Springer Science &BusinessMedia,1998
2. EdgarR.Ling,“TextbookofDairyChemistry”,VolII,London,1945
FD8001 BIOLOGYAND CHEMISTRYOF FOODFLAVOURS LTPC

3003
OBJECTIVES:
• Tounderstandtheflavour compoundsinvolved indevelopmentofflavor
• Tounderstandtheanalyticaltechniquesinvolvedin flavoranalysis
Problemsinflavourresearch–classificationoffoodflavours;chemicalcompoundsresponsibleforflavour.
UNITII FLAVOURCOMPOUNDS 9
Chemicalcompoundclassesandtheirflavourresponses;flavourdevelopmentduringbiogenesis,flavourd
evelopmentduringfoodprocessing;use ofbiotechnologytodevelopflavours.
76
UNITIII THECHEMICALSENSES 9
Anatomyofthechemicalsenses;neuraldevelopmentofthechemicalsenses;receptormechanisms,neural
coding;thecontrolofeating.
UNITIV FLAVOURANALYSIS 9
SubjectiveversusObjectivemethodsofanalysis;psychophysicsandsensoryevaluationanditstypes,EN
OSE,ETONGUE;Instrumentalanalysis;samplehandlingandartifacts;datahandling
UNITV TEACHINGFLAVOURCONCEPTS 9
Problembasedlearning;tongueandnose;Onion-Beverage-Maillardreaction-Thio-stench
TOTAL:45PERIODS
OUTCOMES:
• Betterunderstandingandknowledgeofcontributionofdifferentcompoundsfor
thedevelopmentofflavorandAnalyticaltechniquesinvolvedinflavor analysis.
TEXTBOOKS:
1. Fisher,CarolynandThomasR.Scott.“FoodFlavours:BiologyandChemistry”.TheRoyalSocietyof
Chemistry,1997.
2. Heath,H.B.andG.Reineccius.“FlavorChemistryandTechnology”.CBSPublishers,1996.
3. Reineccius,Gary.“Flavor ChemistryandTechnology”.IIEdition,Taylor &Francis,2006.
4. Shahidi,FereidoonandChi-TangHo.“FlavorChemistryofEthnicFoods”.KluwerAcademic
/Plenum,1999.
5. Ashurst,PhilipR.“FoodFlavorings”.III Edition,AspenPublications,1999.
REFERENCES:
1. Hofmann,Thomas.“ChallengesinTasteChemistryandBiology”.AmericanChemicalSocietyPubl
ications,2004.
2. Charalambous,G.“FoodFlavors:Generation,AnalysisandProcessInfluence”.Elsevier,1995.
FD8002 PULSEANDOIL SEEDTECHNOLOGY

LT
PC300
3
OBJECTIVE:
 Thecourseaimstodeveloptheknowledgeofstudentsintheareaofpulseandoilseedprocessingand
technology.Thisisnecessaryforeffectiveunderstandingspecificaspectsoffoodprocessingrelate
dtothesefoods.Thiscoursewillenablestudentstoappreciatetheapplication
ofscientificprinciplesintheprocessing ofthesematerials.
PresentstatusandfutureprospectusofPulseandOilseeds,Morphologyoflegume.Classificationandtypes
oflegumesandpulses.Chemicalcompositionandnutritionalvalue.Anti-nutritionalfactors,their
chemistry,methodsofremovalofanti-nutritionalfactors.
UNITII LEGUMES 9
Processingoflegumes:Homescale,CottageScaleandcommercialmethodsofdehulling.Moderntechniqu
esinDalmills.ProcessingofRedgram,Bengalgram,Greengram,Blackgram.Dalmilling–
Principle,methods,equipmentsandeffectonquality.Principleproducts,DryandWet
77
millingofpulses,FermentedProductsoflegumes.Soaking–Principles,Methodsofsocking-
Sprouting,Puffing,Roasting&ParboilingofLegumes,PhysicalandBio-
chemicalchangesduringtheseprocesses.Cookingqualityofdhal–
methods,factorsaffectingqualityofdhalandcookingofdhal.Quickcooking dhal,Instantdhal.
UNITIII SOYAPROCESSING 9
Soyaasasourceofproteinandoil;ProcessingofSoya-
soyamilk,soyproteinIsolate,soyapaneer,soyasauce;extrusiontechnologyandproductionoftexturedveg
etableproteins.
UNITIV OILSEEDS 9
ChemicalcompositionandcharactersofoilseedandOils,Anti-
nutritionalfactors,eliminationMethods.PostHarvestTechnologyofOilseeds,HandlingDrying,Storage,Gr
ading,Pretreatments,cleaning,Dehulling,Sizereductionandflaking.Oilextraction:TraditionalMethods,G
hani,PowerGhanis,Expellers-
PrincipleofExpeller,structuredesignofexpeller.Solventextractionprocess:Principle,Pretreatment-
Breaking,Cracking,flaking.
UNITV OIL SEEDPROCESSING 9
Extractionprinciples,factorsaffectingtheextractionprocess.Desolventization.RefiningofOils-
Degumming,neutralization,bleaching,filtration,deodorization,theirPrinciplesandprocesscontrols.New
Technologiesinoilseedprocessing,utilizationofoilseedmealsofdifferentfooduses.High
proteinProduct,likeproteinconcentrateandisolates.
TOTAL:45PERIODS
OUTCOMES:
Oncompletionofthecoursethestudentsareexpectedto
 Beabletounderstandandidentifythespecificprocessingtechnologiesusedforpulsesandoil
seedsandthevariousproductsderivedfrom thesematerials.
 Understandtheapplicationofscientificprinciplesintheprocessingtechnologiesspecifictothemate
rials.
 Graspthechangesinthecompositionoffoodswithrespecttothetypeofprocessingtechnologyused
.
TEXTBOOKS:
1. Lawson,Harry“FoodOilsandFats:Technology,Utilization,andNutrition”.CBSPublishers,1997.
2. Hamm,WolfandRichardJHamilton“EdibleOilProcessing” BlackwellPublishing,2004
3. Gunstone,FrankD.“TheChemistryofOilsandFats:Sources,Composition,PropertiesandUses”B
lackwellPublishing,2004.
REFERENCES:
1. Rajah,KanesK.“FatsinFoodTechnology”,Blackwell /AneBooks,2004.
FD8003 TRADITIONAL FOODS

LT
PC300
3
OBJECTIVE:
78
 Tohelpstudentsacquireasoundknowledgeondiversitiesoffoods,foodhabitsandpatternsinIndia
with focusontraditionalfoods.
79
UNITI HISTORICALANDCULTURALPERSPECTIVES 9
Foodproductionandaccessibility-
subsistenceforaging,horticulture,agricultureandpastoralization,originofagriculture,earliestcropsgrown
.Foodassourceofphysicalsustenance,foodasreligiousandculturalsymbols;importanceoffoodinunderst
andinghumanculture-
variability,diversity,frombasicingredientstofoodpreparation;impactofcustomsandtraditionsonfoodhabi
ts,heterogeneitywithincultures(socialgroups)andspecificsocialcontexts-
festiveoccasions,specificreligiousfestivals,mourningetc.Kosher,Halalfoods;foodsforreligiousandother
fasts.
UNITII TRADITIONALMETHODSOF FOODPROCESSING 9

Traditionalmethodsofmillinggrains–rice,wheatandcorn–
equipmentsandprocessesascomparedtomodernmethods.Equipmentsandprocessesforedibleoilextra
ction,paneer,butterandgheemanufacture–
comparisonoftraditionalandmodernmethods.Energycosts,efficiency,yield,shelflifeandnutrientcontent
comparisons.Traditionalmethodsoffoodpreservation–sun-
drying,osmoticdrying,brining,picklingandsmoking.
UNITIII TRADITIONALFOODPATTERNS 9
Typicalbreakfast,mealandsnackfoodsofdifferentregionsofIndia.RegionalfoodsthathavegonePanIndia
n/Global.Popularregionalfoods;Traditionalfermentedfoods,picklesandpreserves,beverages,snacks,d
essertsandsweets,streetfoods;IPRissuesintraditionalfoods
UNITIV COMMERCIALPRODUCTIONOF TRADITIONALFOODS 12

Commercialproductionoftraditionalbreads,snacks,ready-to-eatfoodsandinstantmixes,frozenfoods–
typesmarketed,turnover;roleofSHGs,SMESindustries,nationalandmultinationalcompanies;commerci
alproductionandpackaging oftraditional beveragessuchastender
coconutwater,neera,lassi,buttermilk,dahi.Commercialproductionofintermediatefoods–
gingerandgarlicpastes,tamarindpastes,masalas(spicemixes),idlianddosabatters.
UNITV HEALTHASPECTSOFTRADIONALFOODS 6
Comparisonoftraditionalfoodswithtypicalfastfoods/junkfoods–
cost,foodsafety,nutrientcomposition,bioactivecomponents;energyandenvironmentalcostsoftraditional
foods;traditionalfoodsusedfor specificailments/illnesses.
TOTAL:45PERIODS
OUTCOMES:
 Tounderstandthehistoricalandtraditionalperspectiveoffoodsandfoodhabits
 TounderstandthewidediversityandcommonfeaturesoftraditionalIndianfoodsandmealpatterns.
TEXTBOOKS:
1. Sen,ColleenTaylor “FoodCultureinIndia”GreenwoodPress,2005.
2. Davidar,RuthN.“IndianFoodScience:A
HealthandNutritionGuidetoTraditionalRecipes:EastWestBooks,2001.
GE8071 DISASTER MANAGEMENT LT

PC300
3
OBJECTIVES:
 Toprovidestudentsan exposuretodisasters,their significanceandtypes.
80
 Toensurethatstudentsbeginto
understandtherelationshipbetweenvulnerability,disasters,disaster prevention
andriskreduction
81
 Togainapreliminaryunderstanding ofapproachesofDisaster RiskReduction(DRR)
 Toenhance awarenessofinstitutionalprocessesinthecountryand
 Todeveloprudimentaryabilitytorespondtotheirsurroundingswithpotentialdisasterresponseinar
easwheretheylive,withduesensitivity
UNITI INTRODUCTIONTO DISASTERS 9

Definition:Disaster,Hazard,Vulnerability,Resilience,Risks–Disasters:Typesofdisasters–
Earthquake,Landslide,Flood,Drought,Fireetc-
Classification,Causes,Impactsincludingsocial,economic,political,environmental,health,psychosocial,
etc.-Differentialimpacts-intermsofcaste,class,gender,age,location,disability-
Globaltrendsindisasters:urbandisasters,pandemics,complexemergencies,Climatechange-
DosandDon’tsduringvarioustypesofDisasters.
UNITII APPROACHES TODISASTERRISKREDUCTION(DRR) 9

Disastercycle-
Phases,Cultureofsafety,prevention,mitigationandpreparednesscommunitybasedDRR,Structural-
nonstructuralmeasures,Rolesandresponsibilitiesof-community,PanchayatiRaj
Institutions/UrbanLocalBodies(PRIs/ULBs),States,Centre,andotherstake-holders-
InstitutionalProcessessandFrameworkatStateand CentralLevel-
StateDisasterManagementAuthority(SDMA)–EarlyWarningSystem–
AdvisoriesfromAppropriateAgencies.
UNITIII INTER-RELATIONSHIPBETWEENDISASTERSANDDEVELOPMENT 9
FactorsaffectingVulnerabilities,differentialimpacts,impactofDevelopmentprojectssuchasdams,emban
kments,changesinLand-useetc.-ClimateChangeAdaptation-
IPCCScenarioandScenariosinthecontextofIndia-
Relevanceofindigenousknowledge,appropriatetechnologyandlocalresources.
UNITIV DISASTERRISKMANAGEMENTININDIA 9
HazardandVulnerabilityprofileofIndia,ComponentsofDisasterRelief:Water,Food,Sanitation,Shelter,H
ealth,WasteManagement,Institutionalarrangements(Mitigation,ResponseandPreparedness,Disaster
ManagementActandPolicy-Otherrelatedpolicies,plans,programmesandlegislation–
RoleofGISandInformationTechnologyComponentsinPreparedness,RiskAssessment,ResponseandR
ecoveryPhasesofDisaster–Disaster Damage Assessment.
UNITV
DISASTERMANAGEMENT:APPLICATIONSANDCASESTUDIESANDFIELDWOR
KS 9
LandslideHazardZonation:CaseStudies,EarthquakeVulnerabilityAssessmentofBuildingsandInfrastru
cture:CaseStudies,DroughtAssessment:CaseStudies,CoastalFlooding:StormSurgeAssessment,Floo
ds:FluvialandPluvialFlooding:CaseStudies;ForestFire:CaseStudies,ManMadedisasters:CaseStudies
,SpaceBasedInputsforDisasterMitigationandManagementandfieldworksrelatedto disaster
management.
TOTAL:45PERIODS
OUTCOMES:
Thestudentswillbe ableto
 Differentiatethetypesofdisasters,causesandtheir impactonenvironmentandsociety
82
 Assessvulnerabilityandvariousmethodsofriskreductionmeasuresaswellasmitigation.
 Draw thehazard andvulnerabilityprofile ofIndia,ScenariousintheIndian
context,Disasterdamageassessmentandmanagement.
83
TEXTBOOKS:
1. SinghalJ.P.“DisasterManagement”,LaxmiPublications,2010.ISBN-10:9380386427ISBN-
13:978-9380386423
2. TusharBhattacharya,“DisasterScienceandManagement”,McGrawHillIndiaEducationPvt.Ltd.,
2012.ISBN-10:1259007367,ISBN-13:978-1259007361]
3. GuptaAnilK,SreejaS.Nair.EnvironmentalKnowledgeforDisasterRiskManagement,NIDM,New
Delhi,2011
4. KapurAnuVulnerableIndia:AGeographicalStudyofDisasters,IIASandSagePublishers,New
Delhi,2010.
REFERENCES:
1. Govt.ofIndia:Disaster ManagementAct,GovernmentofIndia,New Delhi,2005
2. GovernmentofIndia,NationalDisaster ManagementPolicy,2009.
FD8004 PROCESSECONOMICSANDINDUSTRIALMANAGEMENT LT PC
3003
OBJECTIVE:
 Tointroduceprocesseconomicsandindustrialmanagementprinciplesto chemicalengineers.
UNITI PRINCIPLESOF PRODUCTIONMANAGEMENTANDORGANISATION 15

Planning,organization,staffing,coordination,directing,controlling,communicating,organizationas
aprocessandastructure;typesoforganizationsMethodstudy;workmeasurementtechniques;basicproce
dure;motionstudy;motioneconomy;principlesoftimestudy;elementsofproductioncontrol;forecasting;pl
anning;routing;scheduling;dispatching;costsandcostscontrol,inventoryandinventorycontrol.
UNITII ENGINEERINGECONOMICSFORPROCESSENGINEERS-
INTEREST,INVESTMENTCOSTSAND COST ESTIMATION 10
TimeValueofmoney;capitalcostsanddepreciation,estimationofcapitalcost,manufacturingcostsandwor
kingcapital,investedcapitalandprofitability.
UNITIII PROFITABILITY,INVESTMENTALTERNATIVEANDREPLACEMENT 8
Estimationofprojectprofitability,sensitivityanalysis;investmentalternatives;replacementpolicy;forecasti
ngsales;inflationanditsimpact.
UNITIV ANNUAL REPORTSANDANALYSISOF PERFORMANCE 4
Principlesofaccounting;balancesheet;incomestatement;financialratios;analysisofperformanceandgro
wth.
UNITV ECONOMICBALANCEANDQUALITYANDQUALITYCONTROL 8
Essentialsofeconomicbalance–
Economicbalanceapproach,economicbalanceforinsulation,evaporation,heattransfer.Elementsofquali
tycontrol,roleofcontrolchartsinproductionandqualitycontrol.
TOTAL:45PERIODS
80
OUTCOMES:
 Theobjectiveofthiscourseistoteachprinciplesofcostestimation,feasibilityanalysis,management,o
rganizationandqualitycontrolthatwillenablethestudentstoperformasefficientmanagers.
TEXTBOOKS:
1. Peters,M.S. andTimmerhaus,C.D.,“PlantDesignandEconomicsfor ChemicalEngineers”,V
Edn.,McGrawHill,2002.
2. Holand,F.A.,Watson,F.A.andWilkinson,J.K.,"IntroductiontoprocessEconomics",IIEdn.,John
Wiley,1983.
3. Narang,G.B.S.andKumar,V.,“ProductionandCosting”,KhannaPublishers,NewDelhi,1988.
REFERENCES:
1. Allen,L.A.,“ ManagementandOrganization”,McGraw Hill.
2. Perry,R.H.and Green,D.,“ChemicalEngineer’sHandbook“,VIIEdn.,McGrawHill.
FD8005 FUNCTIONAL FOODSANDNUTRACEUTICALS LTPC

3003
OBJECTIVES:
• TounderstandthebasicconceptsofNutraceuticalsandfunctionalfood,theirchemicalnatureandm
ethodsofextraction.
• Tounderstandtherole ofNutraceuticalsandfunctionalfoodinhealthanddisease
UNITI INTRODUCTIONANDSIGNIFICANCE 6
IntroductiontoNutraceuticalsandfunctionalfoods;importance,history,definition,classification,listoffunct
ionalfoodsandtheirbenefits,Phytochemicals,zoochemicalsandmicrobesinfood,plants,animalsandmicr
obes
UNITII ANALYSISOF PHYTOCHEMICALS 12

Qualitativeandquantitativemethods:phytoestrogensinplants;isoflavones;flavonols,polyphenols,tannin
s,saponins,lignans,Chitin;Carotenoids-
Factorsaffectingbioavailability,chemicalandhistochemicalcharacterizationofcellwall
polysaccharidesinalmondseedinrelationtolipidbioavailability.
UNITIII ASSESSMENTOF ANTIOXIDANTACTIVITY 12

InvitroandInvivomethodsfortheassessmentofantioxidantactivity,ComparisonofdifferentInVitromethod
stoevaluatetheantioxidant,Predictionoftheantioxidantactivityofnaturalphenolicsfromelectrotopological
stateindices,Optimisingphytochemicalreleasebyprocesstechnology;VariationofAntioxidantActivityduri
ngtechnologicaltreatments,newfoodgradepeptidasesfromplantsources
UNITIV ROLEINHEALTHANDDISEASE 12
NutraceuticalsandFunctionalfoodsinGastrointestinaldisorder,Cancer,CVD,DiabeticMellitus,HIVandD
entaldisease;Importanceandfunctionofprobiotic,prebioticandsymbioticandtheirapplications,Functiona
lfoodsandimmunecompetence;roleanduseinobesityandnervoussystemdisorders.
81
UNITV SAFETY ISSUES 6
HealthClaims,regulationsandsafetyissues- International andnational.
TOTAL:45PERIODS
OUTCOMES:
 KnowledgeofthebasicconceptsofNutraceuticalsandfunctionalfood,theirchemicalnatureandm
ethodsofextraction
 Understandtherole ofNutraceuticalsandfunctionalfoodinhealthanddisease
TEXTBOOKS:
1. Bisset,NormalGraingerandMaxWichH“HerbalDrugsandPhytopharmaceuticals”,IIEdition,CR
C,2001.
2. Wildman,Robert“HandbookofNutraceuticalsandFunctional Foods”.CRC,2006.
3. Webb,PP.“DietarySupplementsandFunctionalFoods”.Blackwell,2006.
4. Ikan,Raphael“NaturalProducts:ALaboratoryGuide”,2ndEdition,AcademicPress/Elsevier,200
5.
5. Tipnis,H.P.“BioavailabilityandBioequivalence:AnUpdate”NewAgeInternational,
REFERENCES:
1. Shi, John,FereidoonShahidiandChi-TangHo“AsianFunctionalFoods”.CRC/Taylor
&Francis,2007.
2. Watson,RobaldRoss“FunctionalFoodsandNutraceuticalsinCancerPrevention”.BlackwellPubli
shing,2007.
3. Gibson,G.R.andC.M.Willams.“FunctionalFoods:Conceptto Product”.Woodhead,2000.
4. Hanson,JamesR.“NaturalProducts:TheSecondaryMetabolites”,RoyalSocietyofChemistry,20
03.
FD8006 FOODTOXICOLOGYANDALLERGY LT
PC300
3
OBJECTIVES:
 Familiarizewithhazards,andtoxicityassociatedwithfoodandtheir implicationsforhealth.
 Knowthevariouskindsofallergensandbasisofallergicreactions
 Befamiliar withvariousnaturaltoxinsinfood.
Definitionandneedforunderstandingfoodtoxicology;Hazards-
Microbiological,nutritionalandenvironmental.Basicsofimmuneresources-
humoralandcellmediaresources.Allergenandmechanism ofallergicresources.
UNITII FOODALLERGYANDSENSITIVITY 9
Chemistryoffoodallergens,celiacdisease,fooddisordersassociatedwithmetabolism,lactoseintolerance
,andasthma
UNITIII PRINCIPLESOFTOXICOLOGY 9
Naturalfoodtoxicants-
toxicityofmushroomalkaloids,seafood,vegetables,fruits,pulses,andantinutritional
compounds.Biologicalfactorsthatinfluencetoxicity,toxinabsorptionintheG.I.track,Industrial
microflora,blood,brainbarrier,storage andexcretion oftoxins
82
UNITIV DETERMINATIONOF TOXICANTSINFOODSAMPLING 9
Quantitativeandqualitativeanalysisoftoxicantsinfoods;BiologicaldeterminationoftoxicantsAssessment
offoodsafety–
Riskassessmentandriskbenefitindicesofhumanexposure,acutetoxicity,mutagencityandcarcinogenicit
y,reproductiveanddevelopmentaltoxicity,neurotoxicityandbehaviouraleffect,immunotoxicity.
UNITV TOXICANTSFORMEDDURINGFOODPROCESSING 9
Intentionaldirectadditives,preservatives,nitrate,nitrite,andN-
nitrosocompoundflavourenhancers,foodcolours,indirectadditives,residuesandcontaminants,heavym
etals,otherorganicresiduesandpackagingmaterials.
Toxicityofheatedandprocessedfoods,foodcarcinogensandmutagens-
Polycyclicaromatichydrocarbons,N -nitrosamines,Acrylamideandtheirmode ofaction
TOTAL:45PERIODS
OUTCOME:
 AwarenessaboutthedifferenttypesofallergensandNaturaltoxinsassociatedwithfood
TEXTBOOKS:
1. Helferich,WilliamandCarlK.Winter “FoodToxicology”,CRCPress,2001.
2. Alluwalia,Vikas“FoodHygiene andToxicology”ParagonInternationalPublishers,2007
3. Shibamoto,Takayuki
andLeonardF.Bjeldanzes“IntroductiontoFoodToxicology”IIEdition.AcademicPress,2009.
4. Maleki,SoheilaJ.A.WesleyBurks,andRickiM.Helm“FoodAllergy”ASMPress,2006.
REFERENCES:
1. Labbe,RonaldG.andSantosGarcia“GuidetoFoodBornePathogens”JohnWiley&Sons,2001.
2. Cliver,DeanO.
andHansP.Riemann“FoodBorneDiseases”IIEdition.,AcademicPress/Elsevier,2002.
3. Riemann,Hans P.andDeanO. Cliver“FoodBorne
InfectionsandIntoxications”IIIEdition.,AcademicPress/Elsevier,2006.
FD8007 SPICESAND PLANTATIONTECHNOLOGY

LT
PC300
3
OBJECTIVES:
Toenablethestudentsto understandabout
 Coffeeanditsprocessingtechniques,instantcoffee,andqualitygrading
 Differenttypesofteaanditsmanufacturingtechniques,instanttea,qualityparametersoftea
 Cocoaanditsprocessing,chocolatemanufacturingtechnologyProcessingandchemistryofmajor
spices
 Processingandchemistryofminor spices
UNITI IMPORTANCEANDPROCESSINGOF SPICES 9

A. MajorSpices
PostHarvestTechnology,composition,processedproductsof -Pepper,Cardamom,onion,
83
gingerandturmeric–Oleoresinsandessentialoils–Methodofmanufacture–Chemistryofthevolatiles –
Enzymaticsynthesisofflavouridentical-Qualitycontrol,Flavourofmajorspices -Spiceoil andoleoresins.
B. MinorSpices
PostHarvestTechnology,composition,processedproductsof-
Cumin,Coriander,Cinnamon,fenugreek,pepper,Garlic,Clove andVanilla-Oleoresinsandessentialoils–
Methodofmanufacture–Chemistryofthevolatiles–flavours,Qualitycontrol,
Presenttrendsinsynthesisof
volatiles–micro-organisms,plantsuspensioncultures
UNITII PROCESSINGOF COFFEEANDTEA 12

A. Coffee-Occurrence–chemicalconstituents–harvesting–fermentationofcoffeebeans–
changestakingplaceduringfermentation–drying–roasting–
Processflowsheetforthemanufactureofcoffeepowder–
Instantcoffee,methods,processandequipmentinvolved–Chicorychemistry-Qualitygrading ofcoffee
B. Tea-Occurrence –chemistryofconstituents–harvesting–typesoftea–green,oolongandctc
– ChemistryandtechnologyofCTCtea–Manufacturingprocessandequipmentinvolved–
Greenteamanufacture–Instantteamanufacture–Grading oftea,Processingandqualitycontrol.
UNITIII CHEMISTRYANDTECHNOLOGYOF COCOAANDCOCOAPRODUCTS 9

Occurrence-Chemistryofthecocoabean–changestakingplaceduringfermentationofcocoabean–
Processing ofcocoa bean–cocoapowder –cocoaliquor manufactureChocolates–Types
– Chemistryandtechnologyofchocolatemanufacture –Qualitycontrolofchocolates
UNITIV PROCESSINGOF COCONUT,OILPALM,ARECANUTAND CASHEW 9

Processingofplantationcrops–productionandimportance–
processingofcoconut,oilpalm,arecanut,cashew–harvestingandstagesofharvest–
drying,cleaningandgrading–productionofvalueaddedproducts–packagingandstorage ofproduces.
UNITV PACKAGING,GRADINGANDQUALITYANALYSISOFSPICES 6
Cleaningandgradingofspices-packagingandstorageofspices–gradingspecifications–
Agmark,ASTA,ESAspecifications-processesinvolvedinthemanufactureofoleoresinsandessentialoils–
qualityanalysisofspicesandtheirderivatives
TOTAL:45PERIODS
OUTCOMES:
 Oncompletionofthesubject,studentswillbeabletounderstandtheprocessingstepsinvolvedfor
differentplantationproductsandspices.
TEXTBOOKS:
1. Pandey,P.H.2002.PostHarvestEngineeringofHorticulturalCropsthroughObjectives.SarojPrak
asam,Allahabad.
2. Pruthi,J.S.1998.MajorSpicesofIndia–
CropManagementandPostHarvestTechnology.IndianCouncilofAgriculturalResearch,KrishiAn
usandhanBhavan,Pusa,NewDelhi.PP.514.
REFERENCES
1. ASTA,OfficialanalyticalmethodsoftheAmericanSpiceTradeAssociation,IVEdition,1997
2. Purseglove,J.W.,E.G.Brown,G.L.GreenandS.R.J.Robbins.1981.
84
3. Cardamom–Chemistry.Spices,Vol.I,TropicalAgriculturalSeries,Longman,London,1981
4. Pruthi,J.S.SpicesandCondiments:Chemistry,MicrobiologyandTechnology.FirstEdition.Acade
micPressInc.,NewYork,USA.1980..
GE8075 INTELLECTUALPROPERTY RIGHTS LT

PC300
3
OBJECTIVE:
 Togive anideaaboutIPR,registrationanditsenforcement.
IntroductiontoIPRs,BasicconceptsandneedforIntellectualProperty-
Patents,Copyrights,GeographicalIndications,IPRinIndiaandAbroad–GenesisandDevelopment–
thewayfromWTOtoWIPO–
TRIPS,NatureofIntellectualProperty,IndustrialProperty,technologicalResearch,InventionsandInnovati
ons–ImportantexamplesofIPR.
UNITII REGISTRATIONOF IPRs 10

MeaningandpracticalaspectsofregistrationofCopyRights,Trademarks,Patents,GeographicalIndicatio
ns,TradeSecretsandIndustrialDesignregistrationinIndia andAbroad
UNITIII AGREEMENTSANDLEGISLATIONS 10
InternationalTreatiesandConventionsonIPRs,TRIPSAgreement,PCTAgreement,PatentActofIndia,Pa
tentAmendmentAct,DesignAct,TrademarkAct,GeographicalIndicationAct.
UNITIV DIGITAL PRODUCTSANDLAW 9

DigitalInnovationsandDevelopmentsasKnowledgeAssets–
IPLaws,CyberLawandDigitalContentProtection–UnfairCompetition–
MeaningandRelationshipbetweenUnfairCompetitionandIPLaws– Case Studies.
UNITV ENFORCEMENTOF IPRs 7

InfringementofIPRs,EnforcementMeasures,Emergingissues–CaseStudies.
TOTAL:45PERIODS
OUTCOME:
o AbilitytomanageIntellectualPropertyportfoliotoenhancethevalue ofthefirm.
TEXTBOOKS:
1. ScopleVinod,ManagingIntellectualProperty,PrenticeHallofIndia pvtLtd,2012
2. S.V.Satakar,“IntellectualPropertyRightsandCopyRights,EssEssPublications,New
Delhi,2002
REFERENCES:
1. DeborahE.Bouchoux,“IntellectualProperty:TheLawofTrademarks,Copyrights,Patentsand
TradeSecrets”,Cengage Learning,ThirdEdition,2012.
2. PrabuddhaGanguli,”IntellectualPropertyRights:UnleashingtheKnowledgeEconomy”,McG
raw HillEducation,2011.
3. EditedbyDerekBosworthandElizabethWebster,TheManagementofIntellectualProperty,Ed
wardElgar PublishingLtd.,2013.
85
FD8008 FOODPROCESS EQUIPMENTDESIGN LT PC30
0 3
OBJECTIVE:
 Tounderstand the constructionrequirements, processdesign,fabrication andinstallation
ofequipmentsand to enhance the knowledgein thedesignoffoodprocessing equipments.
Materialofconstruction:Introductiontomaterialselection;Materialproperties;Environmentaleffectsonma
terialselection;Mechanicalproperties&strengthofmaterials.
UNITII CONSTRUCTIONREQUIREMENTS 9
Designbasis:Designcode;Designpressure,stress&factor
ofsafety;Corrosionallowance;Weldjointefficiencyfactor;Design loadings;Criteriaoffailure.
UNITIII DESIGNOFPIPESANDPRESSUREVESSELS 9
Designofpipeandpipefittings.Processvesselsunderinternalandexternalpressure;Designofattachment
sand closures;
UNITIV DESIGNOFSUPPORTS 9
Designofflangeconnections&threadedfasteners;Designofsupports;BracketorLugsupports,LegSuppor
ts,SkirtSupports
UNITV DESIGNOFPROCESSEQUIPMENTS 9
Process Designofdoublepipeheatexchanger;Shell
&TubeHeatExchanger.DesignofEvaporator;AgitationVesselsandcentrifugalseparator.DesignofRotar
yDryer.
TOTAL:45PERIODS
OUTCOME:
 Abilityto design,fabricateandoperateprocessingequipments
TEXTBOOKS:
1. B.C.Bhattacharya.―IntroductiontoChemicalEquipmentDesign—
MechanicalAspects,CBSPublishers,Delhi.1991.
2. Ananthakrishnan.C.P.andM.N.Sinha.―TechnologyandEngineeringofDairyPlantOperation
s,LaxmiPublications,NewDelhi,1997.
REFERENCES
1. Groff, GaneK. and Muthu, JohnF.,―Operations Management Selected
Readings,D.B.TaraporevalaSonsandCo,Bombay,1975.
2. Thuesen,H.G.,Febrycky,W.J.andThuesen,G.J.,―EngineeringEconomy,Prentice–
HallInc,NewJersey,1978.
3. Stoner,A.F.James.―Management฀,Prentice-HallofIndia,NewDelhi,1994.
FD8009 CEREAL TECHNOLOGY

LTPC3
0 03
OBJECTIVES:
 ThecourseaimstodeveloptheknowledgeofstudentsintheareaofCerealprocessingandtechnol
ogy.
86
 Thisisnecessaryforeffectiveunderstandingspecificaspectsoffoodprocessingrelatedtothese
foods.
87
 Thiscoursewillenablestudentstoappreciatetheapplicationofscientificprinciplesintheprocessi
ngofthesematerials.
UNITI PRODUCTION,STRUCTUREANDCOMPOSITION 6
Status,majorgrowingareasandproductionofcerealsandmilletsinIndiaandtheworld,structure,Physicalpr
operties;Density,Bulkdensity,Angleofrepose,Hardness,asperity,porosity,stackofmillingandmoistureo
nphysicalproperties.Chemicalcomposition,DistributionofnutrientsandAromaofcerealsandmillets;anti-
nutritionalfactors.
UNITII WHEATANDRICE 15
Wheat:Morphology,Physicochemicalproperties,WheatQuality,WheatMilling,qualityaspectsofflour,wh
eatproteinsandtheirfunction,rheologyofflour;wheatbasedbakedproducts–
Bread,Biscuit,Cakes,Extrudedproducts,Pizza,Chapatis,maltingandmaltproducts;Millingofrice:Conve
ntionalMilling,Modernmilling,Advantagesanddisadvantagesofmillingmachineries,Byproductsofricemil
ling,Parboilingofrice:Agingofrice:Enrichment:-
NeedofEnrichment,Methodsofenrichment,Enrichmentlevels,fortificationofaminoacids.-
ProcessedFoodsfromrice:Breakfastcereals,flakes,puffing,canning andinstantrice.
UNITIII OTHER CEREALS 9
Corn-Morphology,Physico-chemicalproperties,Cornmilling-
Wetanddrymilling,MillingfractionsandmodifystarchesCornProducts–
Cornflakes,Cornstarch,cannedcornproducts,puffedproduct;HFCS;Oats-Milling,OatProducts–
Steelcut,rolledoats,quickcooking;Ryebread;TraditionalandFermentedcerealproducts
UNITIV MILLETS 6
Sorghum,PearlMillet,Fingermillet,Foxtailmillet,KodoMillet-storage,insectcontrol;processing
- Pearling,Milling,Malting,Maltbasedfoods,flakedandfermentedproducts;TraditionalandNutritional
productsbasedon finger millet.
UNITV BAKEDANDEXTRUDEDPRODUCTS 6
Bakedfoods-
chemicaldoughdevelopment,mechanicaldoughdevelopment,sheetingextrusionotherrapidmethods;Br
eadstaling–theory,manifestation,retardationmeasures;IndianConfectionery.Extrusionprocessing–
methodsandproducts.
TOTAL:45PERIODS
OUTCOMES:
• Beabletounderstandandidentifythespecificprocessingtechnologiesusedfor cereals
• Understandtheapplicationofscientificprinciplesintheprocessingtechnologiesspecifictothemate
rials.
TEXTBOOKS:
1. Matz,Samuel A.“TheChemistryandTechnologyofCerealsasFoodandFeed”
IIEdition,CBS,1996.
2. Delcour,JanA.andR.CarlHoseney.“PrinciplesofCerealScienceandTechnology”.IIIEdition.Ame
ricanAssociation ofCerealChemists,2010.
3. Kulp,Karel“HandbookofCerealScienceandTechnology”.IIEdition,CRCPress,2000.
4. Morris, Peter C.andJamesH Bryce“CerealBiotechnology”.CRC /Woodhead,2000
88
GE8076 PROFESSIONAL ETHICSINENGINEERING LT PC3
0 03
OBJECTIVE:
 ToenablethestudentstocreateanawarenessonEngineeringEthicsandHumanValues,toinstill
MoralandSocialValuesandLoyaltyandto appreciatetherightsofothers.
UNITI HUMANVALUES 10
Morals,valuesandEthics–Integrity–Workethic–Servicelearning–Civicvirtue–Respectforothers –
Livingpeacefully–Caring–Sharing –Honesty–Courage–Valuingtime–Cooperation–Commitment–
Empathy–Selfconfidence–Character–Spirituality–IntroductiontoYogaandmeditationfor
professionalexcellenceandstressmanagement.
UNITIIENGINEERINGETHICS 9
Sensesof‘EngineeringEthics’–Varietyofmoralissues–Typesofinquiry–Moraldilemmas–Moral
Autonomy–Kohlberg’stheory–Gilligan’stheory–ConsensusandControversy–
Modelsofprofessionalroles-Theoriesaboutrightaction–Self-interest–CustomsandReligion–
UsesofEthical Theories.
UNITIIIENGINEERINGASSOCIALEXPERIMENTATION 9
EngineeringasExperimentation–EngineersasresponsibleExperimenters–CodesofEthics–
ABalancedOutlookonLaw.
UNITIVSAFETY,RESPONSIBILITIESANDRIGHTS 9
SafetyandRisk–AssessmentofSafetyandRisk–RiskBenefitAnalysisandReducingRisk-
RespectforAuthority–CollectiveBargaining–Confidentiality–ConflictsofInterest–OccupationalCrime–
ProfessionalRights–EmployeeRights–IntellectualPropertyRights(IPR)
–Discrimination.
UNITV GLOBALISSUES 8
MultinationalCorporations–EnvironmentalEthics–ComputerEthics–WeaponsDevelopment–
EngineersasManagers–ConsultingEngineers–EngineersasExpertWitnessesandAdvisors–Moral
Leadership–Code ofConduct–CorporateSocial Responsibility.
TOTAL:45PERIODS
OUTCOME:
 Uponcompletionofthecourse,thestudentshouldbeabletoapplyethicsinsociety,discusstheethicaliss
uesrelatedtoengineeringandrealizetheresponsibilitiesandrightsinthesociety.
TEXTBOOKS:
1. MikeW.MartinandRolandSchinzinger,“EthicsinEngineering”,TataMcGrawHill,NewDelhi,2003.
2. GovindarajanM,NatarajanS,SenthilKumarV.S,“EngineeringEthics”,PrenticeHallofIndia,NewD
elhi,2004.
REFERENCES:
1. CharlesB.Fleddermann,“EngineeringEthics”,Pearson PrenticeHall,NewJersey,2004.
2. CharlesE.Harris,MichaelS.PritchardandMichaelJ.Rabins,“EngineeringEthics–
ConceptsandCases”,Cengage Learning,2009.
3. JohnRBoatright,“EthicsandtheConductofBusiness”,PearsonEducation,NewDelhi,
89
2003
4. EdmundGSeebauerandRobertLBarry,“FundamentalsofEthicsforScientistsandEngineers”,Ox
fordUniversityPress,Oxford,2001.
5. LauraP.HartmanandJoeDesjardins,“BusinessEthics:DecisionMakingforPersonalIntegrityand
SocialResponsibility”McGrawHilleducation,IndiaPvt.Ltd.,NewDelhi,2013.
6. WorldCommunityServiceCentre,‘ ValueEducation’,Vethathiripublications,Erode,2011.
Web sources:
1. www.onlineethics.org
2. www.nspe.org
3. www.globalethics.org
4. www.ethics.org
BT8091 INSTRUMENTATION AND PROCESSCONTROL LT PC

3003
AIM :
 Tofamiliarizethestudentswithconceptsofprocessdynamicsandcontrolleadingtocontrol system
design.
OBJECTIVE:
 Tointroducedynamicresponseofopenandclosedloopsystems,controlloopcomponentsandstabi
lityofcontrolsystemsalongwithinstrumentation.
UNITI INSTRUMENTATION 9
Principlesofmeasurementsandclassificationofprocessinstruments,measurementoftemperature,press
ure,fluidflow,liquidweightandweightflowrate,viscosity,pH,concentration,electricalandthermalconducti
vity,humidityofgases.
UNITII OPENLOOPSYSTEMS 9
Laplacetransformation,applicationtosolveODEs.Open-
loopsystems,firstordersystemsandtheirtransientresponseforstandardinputfunctions,firstordersystem
sinseries,linearizationanditsapplicationinprocesscontrol,secondordersystemsandtheir
dynamics;transportationlag.
UNITIII CLOSED LOOP SYSTEMS 9

Closedloopcontrolsystems,developmentofblockdiagramforfeed-
backcontrolsystemsservoandregulatoryproblems,transferfunctionforcontrollersandfinalcontroleleme
nt,principlesofpneumaticandelectroniccontrollers,transientresponseofclosed-
loopcontrolsystemsandtheirstability
UNITIV FREQUENCYRESPONSE 9
Introductiontofrequencyresponseofclosed-
loopsystems,controlsystemdesignbyfrequencyresponsetechniques,Bodediagram,stabilitycriterion,tu
ningofcontroller settings
UNITV ADVANCEDCONTROLSYSTEMS 9
Introductiontoadvancedcontrolsystems,cascadecontrol,feedforwardcontrol,Smithpredictorcontroller,
controlofdistillationtowersandheatexchangers,introductiontocomputercontrolofchemicalprocesses
TOTAL:45PERIODS
90
OUTCOMES:
Understandtheresponse ofvariouscontrolsystems
TEXTBOOKS:
1. Stephanopoulos,G.,“ChemicalProcessControl“,PrenticeHallofIndia,2003.
2. Coughnowr,D.,“ ProcessSystemsAnalysisandControl“,.3rded.,McGrawHill,2008.
REFERENCES:
1. Marlin,T.E.,“ ProcessControl“,IIndEdn,McGrawHill,New York,2000.
2. Smith,C.A.andCorripio,A.B.,“PrinciplesandPracticeofAutomaticProcessControl”,IIndEdn.,Joh
nWiley,New York,1997.
BT8071 BIOLOGICAL SPECTROSCOPY LT

PC30 0
3
OBJECTIVES:
 Todeliver theknowledgeofspectroscopictechniquesanditsfunctions
 Toprovidethetechnicalinformation ofspectroscopyfor biologicalapplications
UNITI OPTICAL ROTATORYDISPERSION 9

Polarizedlight–opticalrotation–circulardichroism–circulardichroismofnucleicacidsandproteins.
UNITII TYPESOFNUCLEARMAGNETICRESONANCE 9
Chemicalshifts–spin–spincoupling–relaxationmechanisms–nuclearoverhausereffect–
ESRmultidimensionalnmrspectroscopy–determinationofmacromolecularstructurebyNMR–
magneticresonance imaging.
UNITIII TYPESOFMASSSPECTROMETRY 9
Ionsourcessampleintroduction–massanalyzersandiondetectors–bimolecularmassspectrometry–
peptideandproteinanalysis–carbohydratesandsmallmolecules–specificapplications.
UNITIV X-RAYDIFFRACTION 9
Scatteringbyx-rays–diffractionbyacrystal–measuringdiffractionpattern–Braggreflection–unitcell–
phaseproblem–anomalousdiffraction–determinationofcrystalstructure–electronandneutrondiffraction.
UNITV SPECIAL TOPICSANDAPPLICATIONS 9

Electronmicroscopy–transmissionandscanningelectronmicroscopy–
scanningtunnellingandatomicforcemicroscopy–
combinatorialchemistryandhighthroughputscreeningmethods.
TOTAL:45PERIODS
OUTCOMES:
Uponcompletion ofthiscourse,thestudentwouldbeableto understandandapply
 Basicsofopticalrotarydispersionmethodsandnuclear magneticresonance
 PrinciplesandapplicationsofmassspectrometryandX-raydiffraction
 Microscopictechniquesanditsapplications
 Spectroscopictechniquesfor variousbiologicalapplications
90
TEXTBOOKS:
1. Banwell,ColinN.andE.M.McCash.“FundamentalsofMolecularSpectroscopy”IVthEdition,TataM
cGraw-Hill,2017.
2. Aruldas,G.“MolecularStructureandSpectroscopy”.IIndEdition,PrenticeHallofIndia,
2007.
3. Pavia,D.L.,G.M.LampmanandG.S.Kriz.“IntroductiontoSpectroscopy:”IIIrdEdition,Thomson,Br
ooks/Cole,2001.
4. Williams,DudleyH.andIanFleming.”SpectroscopicMethodsinOrganicChemistry”.VIth
Edition,TataMcGraw-Hill,2007.
REFERENCES:
1. Siuzdak,Gary.“MassSpectrometryforBiotechnology”.AcademicPress/Elsevier,1996.
2. Hammes,GordonG.“Spectroscopyfor theBiological Sciences”.JohnWiley,2005.
3. CampbellI.DandDwekR.A.,“
BiologicalSpectroscopy“,BenjaminCumminsandCompany,1986.
4. AtkinsP.W.,“PhysicalChemistry“,10thEdition,OxfordUniversityPressIndia,2014.
FD8010 MEAT,FISHANDPOULTRY PROCESSINGTECHNOLOGY LTPC

3003
OBJECTIVES:
• Thecourseaimstodeveloptheknowledgeofstudentsintheareaofanimalproductprocessingandte
chnology.
• Thiscoursewillenablestudentstoappreciatetheapplicationofscientificprinciplesintheprocessing
ofthesematerials.
Recenttrendsinmeatprocessing.TypesofMeatanditssources,composition,structure,ofmeatandmeatpr
oducts.Antemortemhandling,slaughteringofanimals,Mechanicaldeboning,inspectionandgradingofme
at.Post-
mortemchangesofmeat.Color,flavors,microbiologyandspoilagefactorsofmeatandmeatproducts.
UNITII MEATPROCESSING 9
Factorsaffectingpost-mortemchanges,propertiesandshelf-
lifeofmeat.MeattenderizationandMeatqualityevaluation.Modernabattoirs,slaughterhouseanditsfeatur
es.Preservationofmeat-
aging,pickling,smoking.DriedandCuredmeat.Cannedmeat,Frozenmeat,CookedandRefrigeratedmeat
,Sausages.
UNITIII FISHPROCESSING 9
Typesoffish,composition,structureandspoilagefactorsoffish.Post-
mortemchangesinfish.Handlingandtransportationoffish.Bacteriologyoffish,Chillingoffish,FreezingandI
ndividualquickfreezing.Canningandsmokingoperations,Saltinganddryingoffish,pickling.Radiationproc
essingoffishandfishproducts.SeafoodqualityAssurance,Advancesinfisherybyproductstechnology.
UNITIV POULTRY 9
Introduction,Typesandcharacteristicsofpoultryproducts,composition,nutritivevalue,calculationofnutriti
vevalue ofpoultryproducts.Unitoperationinvolvedinpoultryprocessing.
91
UNITV EGGPROCESSING 9
Structure,composition,nutritivevalue,calculationofnutritivevalueandfunctionalpropertiesofeggs,Factor
affectingeggqualityandmeasuresofeggquality.Preservationofeggbydifferentmethods.Eggpowderproc
essing.
TOTAL:45PERIODS
OUTCOMES:
Oncompletionofthecoursethestudentsareexpectedto
 Beabletounderstandandidentifythespecificprocessingtechnologiesusedformeatandsuchfoo
dsandthevariousproductsderived from thesematerials.
 Graspthechangesinthecompositionoffoodswithrespecttothetypeofprocessingtechnologyuse
d.
TEXTBOOKS:
1. Govindan.T.K,"FishProcessingTechnology",OxfordandIBHPublishers,NewDelhi,1985.
2. Lawrie,R.A."MeatScience",SecondEdition.PergamonPress,Oxford,UK.1975.
3. Stadelmen,W.J.andCotterill,O.J.,"EggScienceandTechnology",SecondEdition,AVI,Westport,
1977.
REFERENCES:
1. JosephKerry,JohnKerryandDavidLedwood."MeatProcessing",WoodheadPublishingLimited,
England(CRCPress),2002.
2. Mead,G."PoultryMeatProcessingandQuality",WoodheadPublishing,England,2004.
3. Wheaton,F.W.andLawson,T.B.,"ProcessingofAquaticFood
Products",JohnWiley&SonsPublishers,NewYork.1985.
GE8073 FUNDAMENTALSOF NANOSCIENCE LT

PC300
3
OBJECTIVE:
 Tolearnaboutbasisofnanomaterialscience,preparationmethod,typesandapplication
NanoscaleScienceandTechnology-ImplicationsforPhysics,Chemistry,BiologyandEngineering-
Classificationsofnanostructuredmaterials-nanoparticles- quantumdots,nanowires-ultra-thinfilms-
multilayeredmaterials.LengthScalesinvolvedandeffectonproperties:Mechanical,Electronic,Optical,M
agneticand Thermalproperties.Introductiontopropertiesandmotivationforstudy(qualitativeonly).
UNITII GENERALMETHODSOF PREPARATION 9

Bottom-upSynthesis-Top-downApproach:Co-
Precipitation,Ultrasonication,MechanicalMilling,Colloidalroutes,Self-
assembly,Vapourphasedeposition,MOCVD,Sputtering,Evaporation,MolecularBeamEpitaxy,AtomicL
ayerEpitaxy,MOMBE.
UNITIII NANOMATERIALS 12
NanoformsofCarbon-Buckminster fullerene-
grapheneandcarbonnanotube,SinglewallcarbonNanotubes(SWCNT)andMultiwallcarbonnanotubes(
MWCNT)-methodsofsynthesis(arc-growth,laserablation,CVDroutes,PlasmaCVD),structure-
propertyRelationshipsapplications-Nanometaloxides-
ZnO,TiO2,MgO,ZrO2,NiO,nanoalumina,CaO,AgTiO2,Ferrites,Nanoclays-
92
functionalizationandapplications-Quantumwires,Quantumdots-
preparation,propertiesandapplications.
UNITIVCHARACTERIZATIONTECHNIQUES 9
X-raydiffractiontechnique,ScanningElectronMicroscopy-
environmentaltechniques,TransmissionElectronMicroscopyincludinghigh-
resolutionimaging,SurfaceAnalysistechniques-AFM,SPM,STM,SNOM,ESCA,SIMS-
Nanoindentation.
UNITV APPLICATIONS 7
NanoInfoTech:Informationstorage-
nanocomputer,molecularswitch,superchip,nanocrystal,Nanobiotechlogy:nanoprobesinmedicaldiagn
osticsandbiotechnology,Nanomedicines,Targetteddrugdelivery,Bioimaging-
MicroElectroMechanicalSystems(MEMS),NanoElectroMechanicalSystems(NEMS)-
Nanosensors,nanocrystallinesilverforbacterialinhibition,Nanoparticlesfor sunbarrier products-In
Photostat,printing,solarcell,battery.
TOTAL:45PERIODS
OUTCOMES:
 Willfamiliarizeaboutthescience ofnanomaterials
 Willdemonstratethe preparation ofnanomaterials
 Willdevelopknowledgeincharacteristicnanomaterial
TEXTBOOKS:
1. A.S.EdelsteinandR.C.Cammearata,eds.,“Nanomaterials:Synthesis,PropertiesandApplication
s”,InstituteofPhysicsPublishing,BristolandPhiladelphia,1996.
2. N John Dinardo, “Nanoscale Charecterisation of surfaces & Interfaces”, 2nd
edition,WeinheimCambridge,Wiley-VCH,2000.
REFERENCES:
1. GTimp,“Nanotechnology”,AIPpress/Springer,1999.
2. AkhleshLakhtakia,“TheHandBookofNanoTechnology,NanometerStructure,Theory,Modeling
andSimulations”.Prentice-HallofIndia(P) Ltd,NewDelhi,2007.
FD8011 FOOD PLANTDESIGN

LT
PC300
3
OBJECTIVE:
 Toenablethestudentsunderstandthevariousconceptsofprocessdevelopment,designconsidera
tionandcostestimationinfoodindustry.
UNITI OVERALLDESIGNOFANENTERPRISE 9
Plantdesign,salesplanningforplantdesign.PlantLocation,levelsofPlantlocation.Locationoflayout:locati
onfactors,plantsiteselection.Locationtheoryandmodels,industrialbuildingsandgrounds.Classificationo
fDairyandFoodPlants,farmlevelcollectionandChillingcenter.Spacerequirement.
UNITII PREPARATIONOFAPLANTLAYOUT 9
PlantLayoutproblem,importance,objectives,classicaltypesoflayouts.EvaluationofPlantLayout.Advant
93
agesofgoodlayout.OrganizingforPlantLayout,Dataforms.
94
UNITIIIDEVELOPMENTANDPRESENTATIONOF LAYOUT 9
Developmentofthepilotlayout,constructingthedetailedlayout:Functionaldesign:Sittingofdifferentsectio
nsinaplant,Layoutinstallations.
UNITIVQUANTITATIVEANALYSISFORPLANTLAYOUT 9
Engineeringeconomy.Linearprogramming.Queingtheory.CommonProblemsinPlantLayoutandProces
sscheduling.SitingofProcesssections,Equipmentselectionandcapacitydetermination,Arrangementofp
rocess,andserviceequipment.EstimationofServicesandUtilities.Officelayout,linebalancing,Flexibility.
UNITV PRACTICALLAYOUTS 9
PRACTICALLAYOUTS:CommonmaterialsofconstructionofFoodplant,building.MaintenanceofFoodPl
antBuilding,Illuminationandventilation,Cleaning&sanitization,paintingandcolourcoding,Flyandinsectc
ontrol.
TOTAL:45PERIODS
OUTCOME:
 ThestudentswillbeabletoapplytheirknowledgetodesignprojectsforsettingupaFoodProcessingI
ndustry.
TEXTBOOKS:
1. MMoore,MacMillan,“PlantLayout&Design”.Lames,NewYork,1971.
2. H.S.Hall&Y.S.Rosen,“MilkPlantLayou”.FAO Publication,Rome,1963.
3. AntonioLopez-Gomez,GustavoV.Barbosa-
Canovas,“FoodPlantDesign(FoodScienceandTechnology)”,CRCPress,2005.
REFERENCE:
1. “Foodplantengineeringsystem”by TheunisC.Robberts,IIEdition,
CRCPress,Washington,2013
2. “Foodplanteconomic”byZachariasB.MaroulisandGeorgeD.SaravacospublishedbyTaylorand
FrancisGroup,LLC,2008
3. JohnHolah,HuubLelieveld,“HygienicDesignofFoodFactories”,WoodheadPublishing,2011.
4. Slade,S.“FoodProcessingPlant” Vol.1,LeonardHillBooks,1990
FD8012 SPECIALITYFOODS
LT
PC300
3
OBJECTIVE:
• Tointroducestudentstovarioustherapeuticandspecialityfoods.
UNITI 9
Needandscopeofspecialtyfoods:Specialtyfoodbasedoneaseinpreparationcosthealthbenefits;Functio
nalfoods,Conveniencefood,Healthcareandmedicalbenefits,Nutritionalstatus,Low costfoods.
UNITII 12
A. Specialtyfoodsbasedonsources;Cerealsandmillets,Legumesandpulses,Fruitsandvegetables,A
nimalfoodsources,Byproductbased,Nonconventionalfoods.
95
B. Specialtyfoodsbasedonprocess;Innovativeprocesstechnology,Foodadditivesbasis,Bioactiveco
mponents,Novelneutraceuticalsproducts,Packagingtechniques,Adaptabletechnologybasis,FastandP
ETfoods.
C. Specialtyfoodsbasedongrowingcondition-organic,inorganicfarming.
UNITIII 9
Specialtyfoodbasedongenetics;Geneticallymodifiedfoods,Transgenicfoods,Biotechnologicalaspects
ofdetoxification.Proprietaryfoods.Supplementaryfoods.
UNITIV 9
Therapeuticfoods;Modificationofdietsindisorders,feedingpurposesDiseaseorientedofdifferentorganse
x:digestivetract,liver,cardiovascularsystem,kidney,metabolicdisorders,allergy,endocrinedisorders.
UNITV 6
Specificconsumer orientedfoods;Defencepersons,Space/astronaut,High
altitudemountainclimbers,Disaster situation–crises,care,maintenance.
TOTAL:45PERIODS
OUTCOME:
Understandthebenefitsofvariousspecialityfoods
TEXTBOOK:
1. YanyunZhao“SpecialtyFoods:ProcessingTechnology,Quality,andSafety”,CRCPress,2012
REFERENCES:
1. SteveTaylor,“AdvancesinFoodandNutritionResearch”,Volume49,ElsevierInc.,2005
2. ParvinderS.Bali,“FoodProductionOperation”,OxfordUniversity,2014
FD8013 ENTREPRENEURSHIP LT
PC30
03
UNITI 9
• ShouldYouBecome anEntrepreneur?
• WhatSkillsDoEntrepreneursNeed?
• Identifyand Meeta MarketNeed
• EntrepreneursinaMarketEconomy
• SelectaType ofOwnership
UNITII 9
• DevelopaBusinessPlan
UNITIII 9
• ChooseYourLocationandSetUpforBusiness
• MarketYour Business
• HireandManagea Staff
96
UNITIV 9
• Finance,ProtectandInsureYour Business
• RecordKeepingandAccounting
• Financial Management
UNITV 9
• MeetYourLegal,Ethical,SocialObligations
• GrowthinToday’sMarketplace
TOTAL:45PERIODS
TEXTBOOK
1. EntrepreneurshipIdeasin Action—South-Western,2000.
FD8014 BEVERAGETECHNOLOGY LT
PC30 0
3
OBJECTIVE:
 Thecourseaimstogainknowledgeonmachineryandprocessinvolvedinbeveragetechnologyandf
ermentationprocessinvolvedinmakingbeverageprocess
UNITI BASICINGREDIENTSINBEVERAGES 9
Beverage-definition-whywedrinkbeverages-ingredients-
water,carbondioxide,bulkandintensesweeteners,water miscibleandwater
dispersibleflavouringagents,colours–
naturalandartificial,Microandnanoemulsionsofflavorsandcolorsinbeverages,preservatives,emulsifiers
andstabilizers.
UNITII BEERANDWINEMANUFACTURE 9
Ingredients-Malt-hops-adjuncts-
water,yeast.Beermanufacturingprocess,distillation,malting,preparationofsweetwort,brewing,ferment
ation,pasteurizationandpackaging.BeerdefectsandSpoilage.Wine-fermentation-types–
redandwhite.Winedefectsandspoilage
UNITIIICARBONATEDBEVERAGES 9
Procedures-carbonationequipments-ingredients-preparation ofsyrups-Fillingsystem-packaging-
containersandclosures
UNITIVNONCARBONATEDBEVERAGE 9
Coffeebeanpreparation-processing-brewing-decaffeination- instantcoffee-Teatypes-
black,greenandoolong-fruitjuices,nectars,quash,RTS beverages,isotonicBeverages.Flash
pasteurization,CanningandAsepticPackaging ofbeverages
UNITV QUALITYCONTROL 9
Effectiveapplicationofqualitycontrols,brix,aciditytobrixratio,singlestrengthofjuice-
sanitationandhygieneinbeverageindustry-Qualityofwaterusedinbeverages-
thresholdlimitsofvariousingredientsaccordingtoPFA,EFSAandFDA–
AbsoluterequirementsofSolublesolidsandtitrableacidityinbeverages.
OUTCOMES:
97
 Beabletounderstandvariousconcepts,principlesandproceduresinvolvedinprocessingofbever
ages.
98
 Demonstratevariousunitoperationsinvolvedinthe foodbeveragemanufacturing.
 Listthequalitycontrolstepsinbeveragepreparation.
TEXTBOOKS:
1. Ashurst,P.R,“ChemistryandtechnologyofSoftdrinkandfruitjuices”,2ndedition,BlackwellPublishi
ngLtd.2005.
2. Steen,D.PandAshurst,P.R,“Carbonatedsoftdrinks–
Formulationandmanufacture”,BlackwellPublishingLtd.2000.
3. ShankunthalaManay,N.andShadakdharaswamy,M,“Foods–
FactsandPrinciples”,NewAgeInternationalPvt.Ltd,3rdrevisededition2000.
4. Charles,W.Bamforth,“Food,fermentationandmicroorganisms”,BlackwellSciencePublishingLt
d.2005.
REFERENCES:
1. AmalenduChakravertyetal,“HandbookofPostHarvestTechnology”,Ed:.,MarcelDekkerInc.(Spe
cialIndian edition)2000.
2. Robert.W.Hutkins,“MicrobiologyandTechnologyofFermentedfoods”,
IFTPress,BlackwellPublishingLtd.2006.
3. “BrewingyeastandfermentationChrisBoulton andDavidQuain”,BlackwellScienceLtd
4. “PreventionofFoodAdulterationActsandRulesManual”
FD8015 POSTHARVESTTECHNOLOGY
LT
PC300
3
AIM:
Thecourseaimstodeveloptheknowledgeofstudentsintheareaofpostharvestprocessingofvariousfoodsa
ndrelatedtechnology.Thiscoursewillenablestudentstoappreciatetheapplicationofscientificprinciplesint
heprocessingofthesematerials.
OBJECTIVES:
• Beabletounderstandandidentifythespecificprocessingtechnologiesusedfordifferentfoodsandt
hevariousproductsderivedfrom these materials.
• Understandtheapplicationofscientificprinciplesintheprocessingtechnologiesspecifictothemate
rials.
UNITI CEREALSANDPULSES 9
CerealGrains-
Basicagriculturalaspects,structureandcomposition;Storage,Insectcontrol;Processing:Wheat-
milling,(Attaandmaida),qualityaspectsofflour,wheatproteinsandtheirfunction;wheatbasedbakedprodu
cts–Bread,Biscuit,Cakes,Extrudedproducts,maltingandmaltproducts;Rice-
Milling,Parboiling,Quickcookingrice.Pulses-
Basicagriculturalaspects,structure,composition,storage,insectcontrol,processingMilling/splitting,dhal
milling,products–puffed,flakes,flour,soyamilk,soyproteinIsolate.
UNITII VEGETABLESANDFRUITS 9
Climaticandnonclimaticfruits,ripening
99
process,phytonutrientsinfruitsandvegetables;Handling,transportation,controlledatmosphereripeningp
rocess,grading,cleaning,pretreatments,modifiedatmospherepackaging,chilling.Generalpre-
processing,differentfreezingmethodsandequipments,problemsassociatedwithspecificfruitsandvegeta
bles;Dehydration–Generalpre
10
0
processing,differentmethodsofdrying,osmoticdehydrationandothermodernmethods.Canning
- Generalpre-processing,specificorsalientpointsinfruitsandvegetableslike–
Blanching,exhausting,processingconditions.FruitJuice/pulp/Nectar/Drinks,concentratesVegetablePu
rees/pastes.
UNITIII OILSEEDS,NUTSANDSUGARS 9
Basicagriculturalaspectsstructure,composition,Storage,Insectcontrol;processing:traditionalandmode
rnmethodsofoil extraction,refining,hydrogenation;oil blends.Honey-
CompositionandQualityaspects;Sugars-
Manufactureoftablesugar,HighFructosecornsyrupandGlucosesyrup;Jaggery–sources,manufacture.
UNITIV MILKANDMILKPRODUCTS 9
ProcessingofMilk–
Pasteurisation,homogenisation,sterilization,HTSTandUHTprocesses;Processingandpreservationof
milkproducts-
cream,sourcream,butter,ghee,skimmed94milkconcentrateandskimmedmilkpowder,wheyconcentrate
andwheypowder,yoghurt,cheeseandotherproducts.
UNITV MEAT,FISH&POULTRY 9
Commonandcommerciallyimportantmeats;pre
andpostslaughterhandling,meatinspectionandgrading;animalwelfareandsafetyinslaughterplant.Struc
tureandcompositionofmeat,carcasschilling,ageing;storageoffreshmeat-
Modifiedatmospherepackaging,packagingofretailcuts;Processingandpreservation-
artificialtenderizing,chilling,freezing,curing,smoking,ready-to-
eatmeatsandmeatproducts;KosherandHalalcertification.Marineandfreshwaterfish,shellfish-
compositionandnutrition;commerciallyimportantfishandshellfish;spoilagefactors,shipboardoperations
,storageandtransport.ProcessingandPreservation-
chilling,freezing,canning,smoking,curing,saltinganddrying,fishmealandfishoils.Typesofpoultry,produ
ction,classification&designation,grading.Processingplantoperations-slaughter,bleeding,scalding,de-
feathering,eviscerating,chilling,packaging;compositionandnutrition,poultrymeatproductsEggs-
structure,composition,qualityfactors,storage,pasteurization,freezinganddrying,eggsubstitutes.
TOTAL:45PERIODS
OUTCOMES:
 Betterunderstandingoftheconceptsofphysiologicalcharacteristicsoffruitsandvegetables
 Better insightaboutfruitlossesduring storageandwaysto preventit.
 ThoroughKnowledgeandunderstandingsofthespecificprocessingtechnologiesusedfordifferen
tfoodsandthevariousproductsderivedfrom thesematerials.
 Understandingsoftheapplicationofscientificprinciplesintheprocessingtechnologiesspecifictoth
ematerials.
TEXTBOOKS:
1. Hamm,WolfandHamilton,R,J.“EdibleOilProcessing”,Blackwell /AneBooks,2004.
2. Morris,PeterCandBryce,J.H.“CerealBiotechnology”,CRC /WoodHead,2000.
3. Arthey,DavidandAshwatP.R.
“FruitProcessing:Nutrition,Products,andQualityManagement”,IIEdition,Springer,2005.
4. Eckles,C.H.,W.B.CombsandH.Macy“Milkand MilkProducts”,IVEdition,TataMcGraw-
Hill,1973.
5. Singh,I.S.“Post-
HarvestHandlingandProcessingofFruitsandVegetables”WestvillePublishing,2009.
10
1
6. Srivastava,A.P.et al., “MechanisationofVegetableProductionandPost-
HarvestManagement”.WestvillePublishing,2009.
REFERENCES:
1. Rajah,KanesK.“FatsinFoodTechnology”,Blackwell /AneBooks,2004.
2. Valpuesta,Victoriano“FruitandVegetableBiotechnology”CRC/WoodHeadPublishing,2002.
3. Mujumdar,A.S.“Dehydration ofProductsofBiological Orgin”,OxfordsIBH,2004.
4. Alzamora,S.M.,Tapia,M.S.andLopez– Malo,A.
“MinimallyProcessedFruitsandVegetables:FundamentalAspectsandApplications”,Springer,2
005.
5. Salunkhe,D.K.andKadam,S.S.“HandbookofFruitScienceandTechnology:Production,Compos
ition,Storage,andProcessing”,MarcelDekker,2005.
6. “Agro–
FoodProcessing:TechnologyVision2020Fruits&VegetablesCurrentStatusandVision”,TIFAC,
1996.
7. Sofos,J.N.“ImprovingandSafetyofFreshMeat”WoodHeadPublishing/CRC,2005
FD8016 MILLINGTECHNOLOGY LTPC

3003
UNITI GRAINPROPERTIES 9
Importanceof grainsand cereals- definitions, Grain structure, Physico-
chemicalpropertiesofgrainsanditsnutritionalvalue.Storageofcerealgrainsinrelationtomaintaininggrai
n quality–typesofstoragestructures.
UNITII MILLINGOFRICE 9
Ricemillingflowsheet.Explanation ofstepsinmilling operations-Cleaning,Parboiling-Physio–
chemicalchangesduringParboiling
andeffectsofqualitiesofrice.MethodsofParboiling,Milling,Shellers,PaddySeparator,Whitener,Polishe
r,Grader,andmodernricemill.Byproductsfromricemillingand waste utilization.
UNITIII MILLINGPROCESSOFWHEAT 9
Wheatmilling flowsheet.Explanation ofstepsinmilling,Cleaning PrinciplesofParboilingofwheat
- MethodsofParboiling,Sifters,De-stoners,Rollermilling-
Breakrolls,andreductionrolls,Siftingandpurifying,plansifters.Branseparation.Efficiencyofmillingproce
ss.Byproductsfromwheatmillingand waste utilization.
MillingofCorn:Corn–types.Dryandwetmillingofcorn–flowsheetandexplanation,Byproductsfrom
cornmilling,cornstarch,cornsyrup,cornflakes.Waste utilization.
UNITIV MILLINGOFPULSES 9
Importanceoflegumes.MillingandprocessingofLegumes-
Methodsofmillingofpulses.Processingmethods-
dehullinglossesandeffectofdehullingonnutritivevalue.Gradingmethods,Cookingquality.
UNITV MILLINGOFOILSEEDS 9
Oilseedprocessing-naturalsourcesofoil.Physio-chemicalproperties,mechanicalextraction-
Oilprocessingmachinery,solventextraction,factorsinfluencingextraction,typesofsolvents.Refiningofoi
l,hydrogenation,winterization,changesduringstorage.Oilseedflourconcentratesandisolate.
10
2
TEXTBOOKS:
1. Chakraverty,A.―PostHarvestTechnologyofCereals,PulsesandOilSeeds,Third Edition,
2. Oxford&IBHpublishing&Co.,NewDelhi,2000.Sahay,K.M.andSingh.K.K.― Unit
operationsofAgriculturalProcessing,VikasPublishing House,NewDelhi,1996.
REFERENCES:
1. KulpKandPontJG,―HandbookofCerealScienceandTechnology,SecondEdition,ChipsLtd.US
A, 2000.
2. Khader,VijayaandVimala,V.,―GrainQualityandProcessing,AgrotechPublishing,
Udaipur,2007.
3. HarryLawson.―Food OilsandFats,Technology, Utilization
andNutrition,CBSPublishersand Distributors,NewDelhi,1997.
FD8017 CREATIVITY,INNOVATIONANDNEW FOODPRODUCTDEVELOPMENTLT PC

300 3
OBJECTIVE:
 TostudythevariousissuesrelatedtoCreativity,InnovationandNewProductDevelopment.
The processoftechnologicalinnovation- factors contributingto successfultechnologicalinnovation-
theneedforcreativityandinnovation-creativityandproblemsolving-brainstorming
- differenttechniques
UNITII PROJECTSELECTIONANDEVALUATION 9
Collectionofideasandpurposeofproject-Selectioncriteria-
screeningideasfornewproducts(evaluationtechniques)
UNITIII NEWPRODUCTPLANNING 9
Designofprototype-testing-qualitystandards-marketingresearch-introducingnewproducts
UNITIV NEWPRODUCTDEVELOPMENT 9
Researchandnewproductdevelopment-Patents- Patentsearch- Patentlaws -Internationalcodefor
patents- Intellectualpropertyrights(IPR).
UNITV MODELPREPARATION&EVALUATION 9
Creativedesign- ModelPreparation- Testing-Costevaluation-Patentapplication
TOTAL:45PERIODS
OUTCOME:
 ToimparttheknowledgeofvariousaspectsofCreativity,InnovationandNewProductDevelopment
TEXTBOOKS:
1. Twiss,Brian.“ManagingTechnologicalInnovation”,PitmanPublishingLtd.,1992.
2. Watton,HarryB.“NewProductPlanning”,PrenticeHallInc.,1992.
REFERENCES:
1. Nystrom,Harry“CreativityandInnovation”,JohnWiley&Sons,1979.
2. Khandwalla,N.–“FourthEye(ExcellencethroughCreativity) -Wheeler Publishing”,1992.
100

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ANNA

1. Graduateswilldemonstrateknowledge ofmathematics,foodscience andengineering.

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S. Subject CreditsPerSemester Total

UNITIIFUNCTIONSOF SEVERAL VARIABLES 12

UNITII WAVESANDFIBER OPTICS 9

UNITI WATERAND ITSTREATMENT 9

GE8151 PROBLEMSOLVINGAND PYTHONPROGRAMMING LT PC

UNITI PLANECURVESANDFREEHANDSKETCHING 7+12

UNITII PROJECTIONOFPOINTS,LINESANDPLANESURFACE 6+12

UNITIII PROJECTIONOFSOLIDS 5+12

UNITIV PROJECTIONOF SECTIONEDSOLIDSANDDEVELOPMENTOF

UNITV ISOMETRICANDPERSPECTIVEPROJECTIONS 6+12

GE8161 PROBLEMSOLVINGAND PYTHONPROGRAMMING LT PC

LISTOFEXPERIMENTS: PHYSICSLABORATORY(Any5 Experiments)

StudentscanbeaskedtoreadTagore,ChetanBhagat andforsupplementary reading.

MA8251 ENGINEERINGMATHEMATICS– II LT PC4

UNITI PREPARATIONOF MATERIALS 9

UNITIV INTERNALCOMBUSTIONENGINESAND POWER PLANTS 15

UNITII MICROBES- STRUCTUREANDMULTIPLICATION 12

UNITIII MICROBIALNUTRITION,GROWTH ANDMETABOLISM 12

UNITIV CONTROL OF MICROORGANISMS 6

UNITI INTRODUCTIONTO BIOMOLECULES 5

UNITIISTRUCTUREAND PROPERTIESOF IMPORTANTBIOMOLECULES 15

III ELECTRICAL ENGINEERINGPRACTICE 13

1. Arcweldingtransformer withcablesand holders 5Nos.

FD8301 INTRODUCTIONTO FOODPROCESSING

UNITI PROCESSINGOF FOODANDITSIMPORTANCE 9

UNITII METHODSOF FOODHANDLINGANDSTORAGE 9

FD8302 FOODPROCESS CALCULATIONS LT

UNITII CONTROL OF MICROBESINFOODS 9

UNITV MICROBIALEXAMINATIONOF FOODS 9

FD8304 PRINCIPLESOF FLUIDMECHANICS

UNITI PROPERTIESOFFLUIDS 9+6

UNITII FLUIDFLOWANALYSIS 9+6

UNITIII FLOW MEASUREMENTS 9+6

UNITIV OPENCHANNELFLOW 9+6

UNITV DIMENSIONALANALYSIS&PUMPS 9+6

FD8305 FOODCHEMISTRYANDNUTRITION LT PC30

UNITI ANOVERVIEW OF NUTRITION 9

FD8311 FOOD MICROBIOLOGY LABORATORY LT

FD8312 FOOD CHEMISTRYANDNUTRITIONLABORATORY L T PC

HS8381 INTERPERSONAL SKILLS/LISTENINGANDSPEAKING L T P C

UNITI PROBABILITYAND RANDOMVARIABLES 12

FD8401 FOOD ANALYSIS

FD8491 FUNDAMENTALSOF HEATANDMASSTRANSFER LTPC

UNITI HEATTRANSFER –CONDUCTION 9+6