PANJAB UNIVERSITY, CHANDIGARH-160014 (INDIA)

OUTLINES OF TESTS SYLLABI AND COURSES OF READING

FOR

Bachelor of Vocation (Food Science and Technology)

Session 2018-19

(1st to 6th Semester)

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 SCHEME of B.Voc. (FST)

(SEMESTER SYSTEM)

Semester I

Paper Title Generic/ Theory/ Internal External Internal External Credi

Code Skill Practical (Theory) (Theory) (Practical) (Practical) t
Component

*GEN - Communication Generic Theory 20 80 -- -- 6

101 Skills

*GEN - Fundamentals of Generic Theory 20 80 -- -- 6

102 Information
Technology

FST Introduction To Skill Theory 10 40 10 40 6

103 Food &
Microbiology Practical

FST Bakery And Skill Theory 10 40 10 40 6

104 Confectionery &
Technology-I Practical

FST Bakery And Skill Theory& 10 40 10 40 6

105 Confectionery Practical
Technology-II

SEMESTER II

*GEN 201 Soft Skills and Generic Theory 20 80 -- -- 6

Personality
Development

FST Management of Generic Theory 20 80 -- -- 6

202 Food Industry

FST Dairy Technology Skill Theory 10 40 10 40 6

203 &
Practical
FST Milk And Dairy Skill Theory 10 40 10 40 6
204 Food Products &
Practical
FST Food Packaging Skill Theory& 10 40 10 40 6
205 Practical
**SIT-201 Summer Skill Practical -- -- 20 80 6
Industrial
Training
*Refer to Generic Components Common to all B.Voc. Courses

** Summer Industrial Training of 4-6 weeks in a relevant Industry after 2nd Semester Examinations during
summer break. Training report by the student to be submitted within in one week of start of 3rd Semester. Viva-
Voce examination to be held within 3-weeks of the start of 3rd semester.
Job Role: Baking Technician, Food Product Packaging Technician, Dairy Products Processor

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 Semester III

Paper Title Generic/ Theory/ Internal External Internal External Credit

Code Skill Practical (Theory) (Theory) (Practical) (Practical)
Component

*GEN Value Education And Generic Theory 20 80 -- -- 6

301 Human Rights

FST Food Biochemistry Generic Theory 20 80 -- -- 6

302

FST Food Microbiology Skill Theory & 10 40 10 40 6

303 Practical

FST Food Analysis and Skill Theory & 10 40 10 40 6

304 Practical
Instrumentation

FST Microbiological Skill Theory& 10 40 10 40 6

305 Analysis Practical

SEMESTER IV

*GEN Environmental Generic Theory 20 80 -- -- 6

401 Studies

FST Food Quality Generic Theory 20 80 -- -- 6

Testing and
402 Evaluation

FST Technology of Skill Theory & 10 40 10 40 6

cereals, pulses and Practical
403 oilseeds

FST Food Safety Skill Theory & 10 40 10 40 6

Practical
404

FST Food Quality Skill Theory & 10 40 10 40 6

Practical
Management
405

Summer Industrial -- -- 20 80 6
**SIT-
Training
401

*Refer to Generic Components Common to all B.Voc. Courses

** Summer Industrial Training of 4-6 weeks in a relevant Industry after 4th Semester Examinations during
summer break. Training report by the student to be submitted within in one week of start of 5th Semester. Viva-
Voce examination to be held within 3-weeks of the start of 5th semester.
Job Role: Food Microbiologist

3
 Semester V

Paper Title Generic/ Theory/ Internal External Internal External Credit

Code Skill Practical (Theory) (Theory) (Practical) (Practical)
Component

*GEN 501 Critical Thinking Generic Theory 20 80 -- -- 6

and Elementary
Statistics

FST502 Food Plant Layout Generic Theory 20 80 -- -- 6

and Business Ethics
FST 03 Principles of Skill Theory 20 80 6
Management

FST 504 Production Planning Skill Theory 10 40 10 40 6

In Food Industry &
Practical
FST 505 Production Skill Theory& 10 40 10 40 6
Optimization & Cost Practical
Efficiency

Winter Industrial -- -- 20 80 6
**WIT-501 Training

SEMESTER VI

*GEN 601 Entrepreneurship Generic Theory 20 80 -- -- 6

Development
Programme

FST602 Project Management Generic Theory 20 80 -- -- 6

FST603 Budgetary control Skill Theory 20 80 6

and optimization

FST604 Documentation Skill Theory 10 40 10 40 6

system management &
Practical
FST 605 Food safety and Skill Theory 10 40 10 40 6
environmental policies &
Practical

*Refer to Generic Components Common to all B.Voc. Courses

**Winter Industrial Training of 4-6 weeks in a relevant Industry after 5th Semester Examinations during winter
break. Training report by the student to be submitted within in one week of start of 6th Semester. Viva-Voce
examination to be held within 3-weeks of the start of 6th semester.
Job Role: Production Manager

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 SEMESTER I

FST 103 Credits 6

Paper – Skill- INTRODUCTION TO FOOD MICROBIOLOGY

Course Objectives: To understand the types of food microbes, causes for food spoilage
process for food spoilage, need for food preservation.

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit I

Introduction to Food Microbiology

• Definition and Scope of food microbiology
• Characteristics of Microorganisms in Food

• Types of microorganisms, Classification and Nomenclature, Morphology and Structure and their importance
in food ( bacteria, fungi, viruses and prions, protozoans and others)
• Significance of spores
• Heat resistance of microorganisms and their spores –bacteria and their spores – fungi and their spores –yeast
and their spores - spoilage of canned foods and types of spoiled cans

Unit II

• Microbial Growth in Food

• Microbial Growth Characteristics- Bacterial growth curve, microbial reproduction and microbial growth in
food
• Factors affecting the growth of micro organisms in food

Unit III
Microbial Food Spoilage
• Sources of Microorganisms in foods
• Some important food spoilage bacteria
• Food spoilage: Microbial, physical, chemical & miscellaneous.
• Changes caused by micro-organisms during spoilage (breakdown of proteins, carbohydrates, fats and other
constituents)
• Spoilage of specific food groups- a) Cereal and cereal products b) Vegetables and fruits c) Meat and meat
and seafood products d) Milk and dairy products e) Egg and egg products f) Canned foods.
• Detection of food pathogens: Overview of Conventional and Rapid methods to detect food pathogens.

Unit IV
Control of Microorganisms in Foods
• Principles and methods of preservation
• Physical Methods of Food Preservation- Dehydration, Freezing, Cool Storage, Heat Treatment (esp. thermo
bacteriology), Irradiation
• Chemical Preservatives
• Bio preservatives
• New Non Thermal methods
• Introduction to Hurdle concept and Predictive Microbiology

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Practical:
1. Introduction to the Basic Microbiology Laboratory Practices and Equipments
2. Functioning and use of compound microscope
3. Cleaning and sterilization of glassware
4. Preparation and sterilization of nutrient broth
5. Cultivation and sub-culturing of microbes
6. Preparation of slant, stab and plates using nutrient agar
7. Morphological study of bacteria and fungi using permanent slides
8. Methods of sterilization and preparation of media
9. Simple staining
10.Endospore staining
11.Standard Plate Count Method

Recommended Readings

1) Frazier William C and Westhoff, Dennis C. Food Microbiology, TMH, New Delhi, 2004
2) Jay, James M. Modern Food Microbiology, CBS Publication, New Delhi, 2000
3) Garbutt, John. Essentials of Food Microbiology, Arnold, London, 1997
4) Pelczar MJ, Chan E.C.S and Krieg, Noel R. Microbiology, 5th Ed., TMH, New Delhi, 199
5) Adams M.R and Moss M.O, 2004 “Food Microbiology”, Panima Publishing corporation, New Delhi,
2ndEdition.
6) Sivasankar B, 2009. “Food Processing and Preservation”, PHI Learning Private Limited, Eastern Economy
Edition, 6th edition,
7) William C Frazier and Dennis C. Westoff , 2008. “Food Microbiology”, Special
Edition, Springer, The Mc Graw-Hill Companies,

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 SEMESTER I

FST 104 Credits – 6

Paper Skill BAKERY AND CONFECTIONERY TECHNOLOGY-I

Course Objectives:
• To provide know about the machinery and process involved in the baking process
• To understand the various types of sugar and its grades
• To know the confectionery product manufacture

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks
Unit I
• Introduction to food processing and preservation.
• Various products of the bread and bakery sub-sector
• List the various types of industries within the bakery sub-sector
• Explain the baking process
• Equipments used in Bakery (Dough mixers, Dividers, rounders, Proofing, moulding, Ovens, Slicers etc),
Cleaning and maintenance of the work area and machineries , Baking ingredients required for production and
plan production sequence
• Testing of Flour For Bakery Goods: Laboratory testing of Wheat grain Quality, Moisture tests, Grain
hardness testing. Testing, Visco graph, Amylograph, Ferinograph. Units of measurement used in the baking
industry.
• Raw material required for bakery products. Role of flour, water, yeast, salt,Sugar milk and fats.
• Yeast- An elementary knowledge of Baker’s yeast, the part it plays in th fermentation of dough and
conditions influencing its working .
• Effect of over and under fermentation and under proofing of dough and other fermented goods
• Mixing methods used for baking, Calculate batch size and plan for various types of dough as per the
production schedule
Unit II
• Process of mixing and knead ingredients to make dough
• Oven & Baking – Knowledge and working of various types of oven.
• Biscuit-Types of biscuit dough – Developed dough, short dough, semi-sweet, enzyme modified dough and
batters- importance of the consistency of the dough, Factorsaffecting the quality of biscuits/ cookies
• Cake – Flour specification – ingredients: Cake making ingredients- flour, sugar, shortening and egg types of
chemically aerated goods Moistening agents Fats and Oil Leavening agents
• Manufacturing process – Cake making methods sugar batter process, flour batter process, genoise method
and blending and rubbing method, Correct temperature for baking different varieties of cakes, Balancing of
cake formula Characteristics of cakes: external: Internal ,Types of icing

Unit III

• Types of Confectionery, raw materials and processing of chocolates, hard boiled candies.
• Additives for Confectioneries.
• Equipments used in Confectionery manufacture
• Toffees – Milk toffee; chocolate ; stick jaws; liquor chocolate.
• Pastry making, principles and various derivatives
• Baking temperatures for confectionery goods.
• Process of proofing process of baking products in the oven
• Process of cooling of baked products
Unit IV

Bread manufacturing process – Straight dough fermentation Bread improvers- improving physical quality
Methods of bread making
- Straight dough methods
- Delayed salt method
- No time dough method
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 - Sponge and dough method Characteristics of good bread
- External Characteristics – volume, symmetry of shape
- Internal characteristics- colour, texture , aroma, cliarity and elasticity Bread
faults and their remedies.
Bread diseases- Rope and Mould – causes and prevention.

Practicals

1. Preparation of cookies and biscuits

2. Preparation of different types of cakes
3. Preparation of different types of pastries
4. Preparation of different types of ice creams (Vanilla, Strawberry, chocolate,
Pineapple, Mango)
5. Preparation different types of Pudding
6. Preparation of Bread rolls; Bread sticks & softs rolls;
7. Preparation of Buns; Hot Cross Buns;
8. Preparation of Fermented doughnuts;
9. Preparation of Chelsea buns; Russian stolen Basic bun dough ,
10. Preparation of Pizza base

Reference Books

1. Samuel A. Matz, “Bakery Technology and Engineering”, Chapman & Hall, 3rd Edition, 1992.
2. Reference Books 1. “Association of Operative Millers Cereal Millers Hand Book”, Burgess Publishing
company, USA, 1963.
3. Pomeranz Y, “Modern Cereal science and Technology” MVCH Publications, NY, 1987.
4. Kent N.L.,.Evers A.D, “Technology of Cereals” Peregaman Press, Elsevier Publishers, 1994.
5. Samuel A. Matz, “Equipment for Bakers” Pan Tech International Publication, 1988.
6. Stanley P Cauvain, Linda S Young, “Technology of Bread making”, Aspen publication,
2ndEdition, 2007.
7. “Association of Operative Millers Cereal Millers Hand Book”, Burgess Publishing company, USA, 1963.
8. Kent N.L.,.Evers A.D, “Technology of Cereals” Peregaman Press, Elsevier
Publishers, 1994.

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 SEMESTER I

FST 105 Credits 6

Paper Skill BAKERY AND CONFECTIONERY TECHNOLOGY-II

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit I
 Bakery layout- The required approvals for setting up of a Bakery- Government procedure and Bye
laws.
 Selection of site & Selection of equipment
 Layout design
 Electricity
 Process of cleaning the work area and machineries after production
 Roles and responsibilities of a bakery production specialist.
 Plan , organize and management of work in bakery.
 Method of documenting and recording the details of baking ingredients to final finished product

Unit II

• Quality control of raw material and of finished products

• Role of Hygiene in Bakery
• Personal hygiene, care of skin, hand and feet, Food handlers hygiene, protective clothing.
• Dishwashing methods- manual and machine dish washing- merits and demerits
• Garbage disposal- different methods- advantages and disadvantages
• Food poisoning- Causative factors and the precautions to be taken by food handlers.

Unit III

• Food Storage- Techniques of correct storage, storage temperature of different commodities prevent bacterial
manifestation or contamination . Storage of confectionery products.
• Pest Control- Rodents and insect control techniques, special stress on control of flies , rats and cockroaches,
care of the premises and equipment
• Municipal health laws.
• Golden rules of first aid and treatment for cuts, wounds , burns
• Process of packaging of baked products

Unit IV

• Accounts and costing :

• Book Keeping, double entry, journal, simple cash book and types of accounts.
• Purchase book, purchase return book, Stores requisition.
• Sales book, Sales return book, Cash voucher. Credit voucher book
• Preparation of invoices and debit/ credit memos
• Percentage and discounts
• Introduction to ingredient costs, labour costs, overheads, gross profit calculation of cost price, sales price
and catalogue price.
• Commodities: Sugar, Cocoa, Chocolate, Milk,Butter, Cream,Cheese,Food colours, Flavors & essences
• Dry fruits & nuts used in confectionery, Fresh and preserved fruit products
• Food laws- Agmark

Practical :

1.Prepare the Bread rolls/cakes/ and assessment of its quality

2. Perform the quality test on fat/butter for bakery applications on different parameters
3. Carry out the assessment of market Candy and Chewing gum.
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4. Perform the quality assessment test on yeast and skimmed milk powder for bakery application.
5. Prepare Chocolate cookies and assessment of its quality.

Reference Books

1. Samuel A. Matz, “Bakery Technology and Engineering”, Chapman & Hall, 3rd
Edition, 1992.
2. Reference Books 1. “Association of Operative Millers Cereal Millers Hand Book”,
Burgess Publishing company, USA, 1963.
3. Pomeranz Y, “Modern Cereal science and Technology” MVCH Publications, NY, 1987.
4. Kent N.L.,.Evers A.D, “Technology of Cereals” Peregaman Press, Elsevier Publishers, 1994.
5. Samuel A. Matz, “Equipment for Bakers” Pan Tech International Publication, 1988.
6. Stanley P Cauvain, Linda S Young, “Technology of Bread making”, Aspen publication, 2ndEdition, 2007.
7. “Association of Operative Millers Cereal Millers Hand Book”, Burgess Publishing company, USA, 1963.
8. Kent N.L.,.Evers A.D, “Technology of Cereals” Peregaman Press, Elsevier Publishers, 1994.

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 SEMESTER II

FST 202

Paper GEN MANAGEMENT OF FOOD INDUSTRY Credits 6

Objectives :

1. To develop a knowledge base in key areas of institutional food management.

2. To impart necessary expertise to run a food service unit.
3. To provide practical level experience in managing food service management.
4. To critically evaluate the functioning of food service units.

Instructions-

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit-I

• Institutional management, Levels of Management.

• Review of different types of food service operations. Commercial, non- commercial food service
institutions.
• Importance of food standards. Need for knowledge as to what constitutes good products, criteria for good
quality products, hazards of poor quality, quality control, Specification for quality in food products.
• Organisation - definition and types
Unit-II

• The Manufacturing (Production) Function: Objectives of Production Management, Operation Concept,

Meaning of Product Development, Factors Influencing Choice of Manufacturing Systems, Classification of
Manufacturing Systems;
• Basic Procedure of Method Study (Work Study) and Time Study; Concepts, Objectives and functions of
Production Planning and Control (PPC).
• Physical plant- its location, floor plans, space allowance, Institutional food units-storage, preparation and
serving
Cost control
a) Food cost, Labour cost, Maintenance cost
b) Budgets
c) Documentation and Records : Documentation and maintenance of record of raw materials and packaging
materials
d) Portion control
• Role of supervisor in fruits and vegetable processing industry. • Planning and organization of work:
organization standards, process standards and procedures followed in the organization, types of products
produced by the
organization, Code of business conduct , Dress code.

Unit-III

• Personnel Management
• Personnel and leadership qualities for food service administration.
• Labour , Types of labour, criteria for selection and employees training.
• Labour laws and legal aspects- health & safety of employees, welfare policies.
• Manage and lead a team Team Management Skills-The Importance of Delegation,
Developing Your Team, Motivating Your Team: Motivation Theories – Maslow’s, Herzberg’s; Worker’s
Participation in Management; Collective Bargaining.
• Communicating and Working With Your Team – and With Others, Communicating With People Outside
Your Team
• Managing Discipline

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 Unit-IV

Hygiene and Sanitation

i) Personal hygiene- Importance of personal cleanliness in handling and serving food. Health
examination of personnel. ii) Sanitation in handling food and equipment.
a. Preventing contamination of cooked food and handling of fresh foods,. b. Cleaning and hygienic handling
of equipments. c. Insect and Rodent control d. Safety, general safety rules in food preparation and service
area. Accident prevention
Equipment- Types of equipment- criteria for selection, operation and care.
Food laws and regulations on raw materials, product(s), packaging and labelling
Food safety, hygiene , sanitation GMP , HACCP and quality assurance procedures
Procedures for disposal of waste .

Books Recommended :

1. West Wood A; Harper Food Service in Institution.

2. West, Bessin, Brooks; Food Service in Institutions
3. A.M. Home Economics Association; Hand Book of Food Preparations:
4. Sweetman, M.M. 4, Mac, Keller; Food Selection and Preparation:
5. Oliver B., Watson;School Lunch Room Service
6. Lender H. Katshever and Margret E. Terrel; Food Service Planning: Layout Equipment
7. Davidson and Passmore- Human Nutrition and Dietetics.

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 SEMESTER II

FST 203 Credits 6

DAIRY TECHNOLOGY

Objectives

• To know the compositional and technological aspects of milk

• To study processed milk products.

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit I

TECHNOLOGY OF MILK AND MILK PRODUCTS

Composition and Physical properties of milk , millk color, taste, pH and buffering capacity, refractive index,
viscosity, surface tension, freezing, boiling point, specific heat, OR, electrical conductivity.

Unit II

Milk fat
• Composition and structure, factors affecting melting point, boiling point, solubility and Refractive Index, fat
constants (saponification value, iodine value, RM value, Polenske value, peroxide value).
• Chemical reactions of fat (hydrolysis, auto-oxidation), condition favoring autooxidation, prevention,
measurement of auto-oxidation.

Unit III
Fats and Oils
• Classification of lipids, types of fatty acids - saturated fatty acids, unsaturated fatty acids, essential fatty
acids, Trans fatty acids. (Ch-3, Manay)
• Refining of oils, types- steam refining, alkali refining, bleaching, steam deodorization, hydrogenation (Ch-2
Meyer)
• Rancidity - hydrolytic and oxidative rancidity and its prevention.
• Define - margarine, butter, hydrogenated vegetable oil, lard.
Protein and Enzymes
• General structure, amphoteric nature, difference between casein and serum protein, different types of casein
(acid and rennet), uses of casein, fractionation of protein.
• Enzymes- catalase, alkaline phosphatase, lipases and proteases.

UNIT IV

• Liquid milk handling operations : Systems of collection of milk, Reception, Platform testing, Process of
testing milk for accepted quality standards, organoleptic test of milk, Procedure for COB test of milk
• Various stages of processing: Filtration and Clarification,Skimming, Standardization
Homogenization, Pasteurization(LTHT, HTST, UHT) Sterlization, Packaging, Storage and distribution of
fluid milk
• Description and working of clarifier, cream separator, homogenizer and plate heat exchanger. Need for
processing milk.
• List the various units within a dairy processing plant
• List the machineries used in a dairy processing plant
• Roles and responsibilities of a dairy products processor in a dairy processing plant
• Flow diagram of following milk products – Butter, ghee, flavored milk, yoghurt, dahi, shrikhand, ice-cream,
condensed milk, milk powder, channa, paneer, cheese (cheddar)
• State the composition and nutritive value of the milk products

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PRACTICAL

1. To perform platform tests in milk.(Acidity, COB,MBRT, specific gravity, SNF)

2. To estimate milk protein by Folin method.
3. To estimate milk fat by Gerber method.
4. Preparation of flavoured milk/. Pasteurization of milk
5. To prepare casein and calculate its yield.

Recommended Readings

1. De Sukumar, Outlines of Dairy Technology, Oxford University Press, Oxford. 2007

2. Hall GM, Fish Processing Technology, VCH Publishers Inc., NY, 1992
3. Sen DP, Advances in Fish Processing Technology, Allied Publishers Pvt. Limited 2005
4. Shahidi F and Botta JR, Seafoods: Chemistry, Processing, Technology and Quality, Blackie Academic &
Professional,London,1994
5. Webb and Johnson, Fundamentals of Dairy Chemistry

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 SEMESTER II FST 204 Credits 6

Paper Skill - MILK AND DAIRY FOOD PRODUCTS DEVELOPMENT

Course Objectives

• To enable the students to understand the various dairy products and their preparation.

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit I

• Dairy industry in India & its future prospects.

• Process of production planning
• State the factors affecting operation efficiency during production
• New Concept in milk processing- UHT, Membrane processing, Microwave and irradiation treatments;
aseptic packaging. Microbiology of milk, sources of milk contamination.

Unit II

• Process for producing dairy products and process of pasteurization :

• ingredients required for production
• State the production process of pasteurization
• Process of separation and bactofugation
• Method of standardization of milk
• Method of homogenization of milk
• Method of heat exchange during pasteurization
• Process of HTST pasteurization
• Process of producing lassi, flavoured drinks, cheese dahi,kalakand, ice-cream, cream, butter , cooking butter,
ghee

Unit III

• Technology of condensed and evaporated milk : Composition, nutritive value, process of manufacture,
defects (their causes and prevention).
• Technology of yoghurt, Acidophilus milk, Bufgaricus milk, Kumiss, Kefir; Manufacturing of Cheddar,
Mozzarella, cottage and processed cheese.
• Milk adulteration and quality control in dairy industry. By products of dairy industry and their utilization.
• Milk based infant foods; Manufacturing of casein, Caseinate, Co-precipitates, WPC, Lactose; National and
International Organizations in dairy Industry.
• Milk and milk product standards and legislations in India: Grading of milk and criterion of grading,
reconstituted milk, synthetic milk.
• List the different packaging materials used to pack dairy products
• Method of packaging dairy products

Unit IV

• Methods of cleaning and sanitization: Cleaning of production area, equipment, and tools used Equipment,
detergents and sanitizers used in the cleaning and maintenance of the work area, Properties of the cleaning
agents used, CIP method of cleaning,
• Lubrication system and its process followed in the dairy industry
• State the different types of maintenance procedures, Periodic maintenance of all production machineries
• Method of managing and disposing waste material
• Personal hygiene and sanitation guidelines
• Demonstrate how to use tools safely
• Food safety hygiene and quality standards to follow in a work environment , HACCP principles to eliminate
food safety hazards in the process and products
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• Method of documenting and recording the details of raw material to final finished product

PRACTICAL :

1 Platform tests,
2 Determination of fat, SNF, TS Protein,
3 Lactose and ash contents of milk.
4 Layoput plan for setting up of milk plant,
5 Preparation and Evaluation of different types of milk and milk products 6
Preparation and evaluation of butter, ice cream, cheese, yoghurt

Text Books/References:

1 Sukumar. 1983. Outlines of Dairy Technology. De,Oxford University Press.

2. James N.Warner.1989. Principles of Dairy Processing by, Wiley Eastern Ltd.
3. Eckles,Combs; and Macy. 1982. Milk and Milk Products by,Tata McGraw Hill.
4. Aneja et al. 2002.Technology of Indian Milk Products.A Dairy India Publication.

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 SEMESTER II

FST 205 Credits 6

Paper Skill FOOD PACKAGING

Course Objectives

• To enable the students to understand about packaging and packaging materials,

interaction of food items with packaging materials

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks
UNIT I

Introduction:
• Classify packaging, Explain the packaging process and importance of packaging.
• Roles and responsibilities of a food products packaging technician
• Equipment used for food packaging, Tools and machineries used for food packaging, Identify and set the
machines and tools required for production in working condition
• Effect of environmental factors on quality of food.
• General Approach, analysis of storage requirement, accelerated storage studies: Vacuum and Inert Gas
Packaging: Tests on packaging materials, Mechanical strength (Tension, notch and tearing strengths), Gas and
water vapour transmission rates.
• Packaging Methods – Form fill seal packaging , Hermetic closures, retortable pouches, Aseptic packaging
Inert gas packaging , Active & intelligent packaging .

Unit II

• Packaging Materials – Properties of packaging materials in relation to their function (paper, glass, jute,
wood, metal containers, flexible packaging materials, laminates, tetra packs). Quality control tests on
packaging materials
• Packaging Criteria – Appearance, Protection, Function and cost.
• Estimation of shelf life.
• Packaging of food products – Factors determining the packaging requirements of various foods and
Description of packaging of – a. Frozen products b. Dried products
c. Chemically preserved foods d. Fats and oils e. Confectionery f. Fruit juices g. Heat processed foods h. Fresh
produce (Eggs, Fruits and Vegetables)
• Metal Cans As Packaging: Metallic can types - Tin cans and Aluminum cans. Specialty of Open top sanitary
cans, Lacquers and their use, Three piece cans and Two piece cans, Aerosol Cans. Basics of Canning
operations – Can Reformer, Flanger, Seaming,
Can closures. Glass jars and Bottles in food packaging, Design features and applications, Sterilization of
bottles.

Unit III

• Flexible Films Packaging: Formation of Films and pouches, Plastics used and their
Specific applications.
• Copolymers their applications.
• Co-extruded films and Laminates.
• Rigid and Semi rigid plastic packaging methods.
• Extrusion –Retort pouch packaging. Laminated Paper board Cartons, Fibre Board and Corrugated Card
Board packaging and their applications.

Unit IV

• Filling And Sealing Operations For Various Types Of Packages: Closing and sealing of Rigid plastic
containers.
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 • Filling and sealing of Flexible plastic containers, Seal types, Hot wire sealing, hot bar sealing and impulse
sealing. Form fill
• Seal equipment: Printing on packages, Bar codes, Nutrition labeling and legislative requirements. Filling
and Sealing of pouches, pouch from fill seal machines.
• Active packaging, Moisture control, CO2 and Oxygen scavenging, Modified atmosphere packaging –
principles, applications.
• Permeability of gases in packs.
• Speciality packages.
• Personal hygiene and sanitation guidelines; • Food safety hygiene standards in a work environment, HACCP
principles to eliminate food safety hazards in the process and products
• Materials and equipment used in cleaning and maintenance of work area and machinery,
• Methods of cleaning processes for tools and machineries used in packaging, Cleanliness of the process
machineries required for production using recommended sanitizers
• Method of documenting and recording the details of raw material to final finished product
• Plan ,Schedule and organize the work order to prevent potential problems

PRACTICALS

1. Testing of Packaging material

2. To study the different packaging materials .
3. Determination of water vapour transmission rate for various packaging materials.
4. To determine grease resistance of packaging material.
5. To determine the wax content in given wax paper .
6. To estimate the basis weight of given packaging material.
7. To determine the chemical resistance of given packaging material.

Recommended Readings
1. Desrosier NW and Desrosier JN, The Technology of Food Preservation, CBS
Publication, New Delhi, 1998
2. Paine FA and Paine HY, Handbook of Food Packaging, Thomson Press India Pvt Ltd,
New Delhi- 1992
3. Potter NH, Food Science, CBS Publication, New Delhi, 1998
4. Ramaswamy H and Marcott M, Food Processing Principles and Applications CRC
Press, 2006
5. Rao PG, Fundamentals of Food Engineering, PHI Learning Pvt Ltd, New Delhi, 2010
6. Toledo Romeo T, Fundamentals of Food Process Engineering, Aspen Publishers, 1999
7. Jood, Sudesh, 2002, Food Preservation , Agrotech Publisher Academy, Udaipur .
8. Potter, N.N.,2002, Food Science, CBS Publishers,
9. ND. Sethi, Mohini , 2001 Food Science, CBS Publishers,
10. ND Srilakshmi, B., 2001, Food Science, New Age International Pvt. Ltd.,
11. ND. Mahendru , S.N., 2000, Food Additives, Tata McGraw Hills, ND Manay, N.S., 2001, Foods : Facts
& Principles , Wiley Eastern Ltd., ND.
12. Coles, R., Dowell, D.M., Kirwan, J. “Food Packaging Technology”. Black Well
Publishing Ltd.ISBN-084939788X, 2003.
13. NIIR Board: Food Packaging Technology Handbook National Institute of Industrial
Research, New Delhi (2004)
14. Pirenger O.G.and A.L.Baver: Plastic Packaging Materials for Food Wiley VCH, GmbH,
Germany (2000).

18
 SEMESTER III

FST 302 Credits 6

PAPER General - FST 302: FOOD BIOCHEMISTRY

Objectives: The paper provides basic information on chemical, physical and functional properties of various
biomolecules present in food and how they contribute to the overall quality of foods.
Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks
UNIT I
Introduction to Biomolecules –
• Major and minor constituents of food, Bioavailability of nutrients, their functions, sources, Basics of
bioenergetics.
• Carbohydrates - Classification, structure & properties, artificial sweeteners.
• Proteins - Structure and classification of amino acids, essential and non-essential amino acids, structural
organization of proteins, physico-chemical properties of proteins, catabolism of proteins in prokaryotes.
• Lipids – Classification and its
UNIT II
• Biosynthetic Pathways: Brief account of Biosynthesis of sugars and polysaccharides, amino acids,
nucleotides, fatty acids and lipids in prokaryotes, biosynthesis of bacterial cell wall.
• Biological membranes – Structure and composition in prokaryotes; Mechanisms of membrane transport
systems in bacteria-Facilitated diffusion, Active and Passive transport and Group translocation.
UNIT III
• Enzymes- Enzymes classification and nomenclature; coenzymes, cofactor, kinetics, factors affecting catalytic
efficiency of enzymes, allosteric enzymes, feed back inhibition; Competitive and noncompetitive inhibition.
• Vitamins and minerals - Classification, sources and functions.
UNIT IV
• Pigments – Introduction, major types and sources, Food pigments - Chlorophyll, carotenoids, anthocyanins,
flavonoids, beet pigments, caramel.
• Flavours - Definition and basic taste factors, chemistry of food flavors from cocoa, coffee, vanilla beans and
spices, flavor changes in fats and oil, flavor and aroma’s of food.
• Changes in food constituents during processing: Changes in carbohydrates on cooking, Browning and
Maillard reactions, Effects of physic-chemical conditions on proteins, Denaturation of proteins, Oxidative and
Hydrolytic Rancidity.

REFERENCE BOOKS –

1. A L Lehninger, Nelson & Cox, (2013), Principles of Biochemistry, Worth Publishers, New York.
2. Bruce Alberts, Alexander Johnson, Julian Lewis, Martin Raff, Keith Roberts, Peter Walter, (2011), Molecular
Biology of The Cell, Fifth Edition, Garland Science UK.
3. L Stryer, 2012, Biochemistry, W H Freeman and company, New York
4. Fennema, Owen,R.,ed, 2010, Food Chemistry
5. De, Amit Krishna., 2012, Biochemistry, S.Chand& Co. Ltd., New Delhi, India.
6. Nelson, David, L., 2011 ,Principles of Biochemistry, W.H.Freeman&Co., NY.
7. Rao, B.S., 2012, Experimental Biochemistry, IKI International Pvt. Ltd., ND.
8. Jain, J.L., 2010, Fundamentals of Biochemistry, S.Chand& Co. Ltd., ND.
9. Boyer, R. D., 2012, Modern Experimental Biochemistry, 3/e, Pearson Education Ptc. Ltd., ND.
10. Schaum’s Outline of Theory & Problems of Biochemistry, 2011, Tata McGraw Hill, ed, ND.

19
 SEMESTER III FST 303 Credits 6

Paper 303-FOOD MICROBIOLOGY

Objectives: To introduce to students fundamental concepts of microbiology that includes microbial diversity, their
morphological and functional properties, techniques to study microorganisms, growth and control of microorganisms
as well as food spoilage and its control.
Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

UNIT I
• Introduction – Discovery of microbial world, Importance of microbiology, Microbial classification and
nomenclature, Characteristics of major groups of microorganisms: Archaebacteria, Eubacteria, Fungi,
Protozoa and Viruses and Bacteriophages.
• Principles of food microbiology and microbiology terminologies
• Significance of micro-organisms in preservation, production and spoilage of food
• Microbial Nutrition: Nutritional requirements of microbes; Types of culture media; Classification of microbes
on the basis of nutritional requirements, Identification of bacteria.
UNIT II
• Human-Microbial Interactions: Normal flora –Gastrointestinal tract; Pathogenic mechanisms of food borne
bacteria, Brief account of mechanisms of action of chemotherapeutic agents, Introduction to specific and
nonspecific defense mechanisms to infections.
• Enumeration of Microorganisms- qualitative and quantitative
• Food Fermentations
• Fermentation –definition and types
• Microorganisms used in food fermentations
• Dairy Fermentations-starter cultures, types and methods of preservation and propagation, Lactic acid and
aroma compounds production, Health benefits of LAB, probiotics, prebiotics and synbiotics
• Fermentated Foods-types,methods of manufacture for vinegar, sauerkraut, tempeh, miso , soya sauce
,beer,wine and traditional indian foods
Unit III

Food borne Diseases

• Types – food borne infections, food borne intoxications and toxicinfections
• Origin, General characteristics , symptoms and prevention of some commonly occurring food borne diseases
caused by Bacillus spp., by Clostridium botulinum,Staphylococcusaureus; Clostridium botulinum; C.
perfringen; Listeria monocytogene; Salmonella; Escherichia.coli; Yersinia enterocolitica; Shigella spp., Vibrio
parahaemolyticus, Mycotoxins, Hepatatis, Gastroenteritis viruses, Entamoebahistolytica and Entamoeba coli..
• Emerging pathogens of concern
Unit IV

• Microbiology Of Water And Food Commodities: Microbiology of water and their importance of processing of
foods in industries. MPN of coliforms Microbiology of milk – Hetero and homo fermentative Lactic acid
bacteria – Yogurt and Cheese fermenting

Trends in Food Microbiology

• Rapid Methods of Detection
• SCP and SCO

Recent Advances
• Microbial quality control: Determination of microorganisms in foods by cultural, microscopic, physical,
chemical methods.

20
Practicals

1. Introduction and study of microbiological instruments.

2. Media preparation, aseptic techniques and transfer of microorganisms.
3. To study various culture techniques- pour plating, spread plating and streaking.
4. To study morphology of bacteria by simple staining and negative staining.
5. Principle, procedure and use of gram staining method.
6. Staining of bacterial spores.
7. To distinguish the growth characteristics of microorganisms in various differential and selective media.
8. Identification of fungi by Lactophenol cotton blue staining method.
9. Sampling and observation of microorganisms from natural sources.
10. To study serial dilutions of the sample and plate counts.
11. Standard plate count for raw, pasteurized milk and ice-cream.
12. Presumptive coliform test for milk, butter and ice-cream.

REFERENCE BOOKS

1. Tortora G.J et al, 2013, Microbiology: an introduction, Pearson Education

2. Nester, E.W, 2011, Microbiology, McGraw-Hill Higher Education
3. Dubey, R.C., Maheshwari, D.K., 2011, Textbook of Microbiology, S.Chand Publications, ND
4. Adams, M.R., Moss, M.O., 2012, Food Microbiology, New Age International Pvt. Ltd., ND.
5. Pelczar, Reid and Chan, 2008, Microbiology, McGraw hill Ed, ND
6. Brock biology of Microorganisms, 2011, Benjamin Cummings publishers.
7. Ingraham, John.L.2009, Introduction to Microbiology, 3 Ed., Thomson brocks/Cole Inc.
8. Ananthanarayan, Panikar, CKJ.,2013, Textbook of Microbiology, Oriental Longman Pvt. Ltd., Hyderabad.
9. Frazier, William, C. 2008, Food Microbiology, Tata McGraw Hill Ed., ND.

21
 SEMESTER III

FST 304 Credits 6

PAPER FST 304: :FOOD ANALYSIS AND INSTRUMENTATION

Objectives: To generate the skill of handling the different instruments of food process technology. • To study the
various techniques of food analysis.

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit 1
• Introduction to food analysis, type of samples and sampling techniques, storage and preservation of samples,
expression of results. Different preservation principles involved in food processing Sampling: Sampling
techniques and preparation of food samples. Sampling of Milk, Eggs, Dried &Frozen food products.
• Physico chemical methods for food analysis: Moisture & Total solids Carbohydrates Proteins Fats Fiber Ash
& its types Minerals Vitamins Enzymatic methods
• Sensory Tests : Difference, Rating & Sensitivity tests. Types of panels Testing area & schedule

Unit II
• Instrumentation in food analysis : Principles, types and applications of colorimetry and electrophoresis and
chromatography :paper, thin layer, ion exchange
Unit III
• Instrumentation in food analysis: Color measurement in foods. X-ray analysis of foods and its applications,
scanning electron microscopy (SEM) in food analysis and identification
Unit IV
• Ultrasonic and other instruments for determination of physical and rheological properties of food Texture
analysis in foods.
• Sensory versus instrumental analysis of texture, rapid methods of microbial analysis, immunoassays;
Techniques for estimation and analysis of toxins and pesticides in food.

Practicals:
1. Use of spectrophotometer in food content estimations.
2. Determination of physical and rheological properties of foods by different techniques .
3. Separation of food components by chromatography.
Reference Books:
1. SemihOtles. 2008. Handbook of Food Analysis Instruments. CRC Press
2. Gulaboski, Rubin and Carlos M, Pereira (2008) Electrochemical techniques and instrumentation in Food
Analysis in Handbook of Food Analysis Instruments (book, SemihOtles, ed.). In: Handbook of Food Analysis
Instruments. Wiley.Practicals
3. Nielsen, S.S, 2004, Introduction to chemical Analysis of foods, CBS Publishers, New Delhi.
4. Ranganna. S., 2001, Handbook of Analysis & Quality control for Fruit & Vegetable Products, Tata McGraw
Hill, New Delhi.
5. Pomeranz.Y, Meloan.C.E, 1996, Food Analysis – Theory & Practice, CBS Publiushers, New Delhi
6. Jacobs.M.B., 1999, Chemical Analysis of Food & Food Products, CBS Publiishers, New Delhi.
7. Jay.J.M, 1996, Modern Food Microbiology, CBS Publishers, New Delhi.
8. Debnath, 2005, Tools & Techniques of Biotechnology, Pointer Publishers, Jaipur

22
 SEMESTER III

FST 305 Credits 6

PAPER FST 305: Microbiological Analysis

Objectives:
• To generate the skill of handling the different instruments of microbiological analysis
• To study the various techniques of microbiological analysis
Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

Unit I
• Equipments and tools used for of food products such as weighing scale,
• homogenizer, autoclave, laminar air flow chamber, vacuum pump, Bunsen burner, inoculation loop, incubator,
refrigerator, microscope, etc.
• Microbiological techniques for analysis of food products
• Analyze results and provide recommendations SOPs for preparing culture media,
• Prepare liquid and solid culture media (nutrient broth and nutrient agar) following SOP and prepare for
sterilization
Unit II

• Sterilization of culture media, solvents and glassware

• Disposal of used microbiological media and culture
• Quality standards for food products produced in the organization and methods to assess and maintain quality
of food products
• GMP
Unit III

• Cleaning process to disinfect equipments/ tools and glass wares used ,Recommended sanitizers
• Organization standards to clean laminar air flow cabinet or lab bench using approved disinfectants and
sanitizers, health and safety, recommended dosage for use of sanitizers, control of substances hazardous to
health, handling/storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions, occurrences,
hygiene practice, disposal of waste, environmental protection, etc.
• Standards and procedures followed in the organization for cleaning and disinfecting equipment/ tools in
microbiology laboratory
Unit IV

• Job responsibilities/duties to maintain lab hygiene standards.

• Dress code .
• Hygiene, safety and quality standards.
• Hygiene requirements and standards relevant to microbiology laboratory.
• Food Safety Standards and Regulations (as per FSSAI), food safety systems like HACCP, food hygiene and
sanitation.
• Knowledge of legal regulations pertaining to work place- food regulatory system such as FSSAI and food
standards for products produced in the organization.
• Microbiological hazards in production process, and its critical control point to minimize or prevent those
hazards.
• Physical, chemical and biological hazards and methods of prevention of various hazards
• Personal hygiene.
• Document and maintain records on microbiological analysis of raw materials for production of food products.
• Management and leading of team.

23
Practicals

1. Quality audit methods and procedures

2. lactophenol staining
3. Hanging drop preparation to observe motility of bacteria

Reference Books:

1. Adams M.R and Moss M.O, 2004 “Food Microbiology”, Panima Publishing corporation, New Delhi,
2ndEdition.
2. Frasier.1987. Food Microbiology.Tata McGraw-Hill Education Reference Books 1.Sivasankar B, 2009. “Food
Processing and Preservation”, PHI Learning Private Limited, Easterrn Economy Edition, 6th edition,
3. William C Frazier and Dennis C. Westoff , 2008. “Food Microbiology”, Special Edition, Springer,
TheMcGraw-Hill Companies,
4. Jay, James M. Modern Food Microbiology, CBS Publication, New Delhi, 2000
5. Garbutt, John. Essentials of Food Microbiology, Arnold, London, 1997
6. Pelczar MJ, Chan E.C.S and Krieg, Noel R. Microbiology, 5th Ed., TMH, New Delhi, 1993

24
 SEMESTER IV

FST 402 Credits 6

Paper General 402: FOOD QUALITY TESTING AND EVALUATION

THEORY
Objectives:
• To understand basic quality attributes of foods in raw as well as processed form.
• To learn various systems of objective and subjective evaluation and their application in industry.
Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

UNIT: 1:
Introduction to quality attributes :Appearance, flavor, textural factors and additional quality factors.
Taste
• Introduction
• organs involved in taste perception- tongue, papillae, taste buds, salivary glands
• mechanism of taste perception
• chemicals responsible for sweet, salt, sour, and bitter taste their structure and chemical dimensions
• Factors affecting taste quality, reaction time and factors affecting it absolute and recognition threshold, taste
abnormalities
UNIT II
Olfaction :
• Introduction and definition, anatomy of nose, mechanism of odour perception, Prerequisites for odour
perception, odour classification, chemical specificity of odour, measurement of odour using different
techniques – primitive, double tube olfactometer, Elseberg techniques, Wenzel’s olfactometer, sniffing, merits
and demerits of each methods, olfactory abnormalities.

UNIT III
Colour :
• Introduction to natural and synthetic colours
• functions of colour in foods
• Optical aspect of colour,
• perception of colour,
• objective evaluation, colour measurement using different systems
• Qualitative and quantitative analysis of colour,
• Reflectance spectrophotometry and Colorimetry.

25
 UNIT IV
Texture:
• Introduction
• Definition and classification of texture profile
• Subjective evaluation, phases of oral processing
• Objective analysis, rheological methods of texture measurement including rheological models
• Measurement of texture in various food groups viz. cereals, dairy, fruits and vegetables, meat and meat
products

PRACTICAL

1. Training of sensory panel for flavor perception.

2. To perform sensitivity tests for four basic tastes.
3. To perform difference tests.
4. To identify a few chemicals and related odors.
5. Sensory evaluation of milk and detection of flavor defects in milk.
6. Extraction of pigments from various fruits and vegetables and influence of heating time and pH.
7. Sensory evaluation of biscuit samples for textural properties.
8. Simple tests for detection of common adulterants- formaldehyde, starch, cane sugar, hydrogen peroxide,
sodium bicarbonate in milk.

Reference Books:

1. Amerine,Pangborn&Roessler, Principles of sensory evaluation of food, Academic Press, London,1965

2. DeMan, 3rd edition,Principles of Food Chemistry, Springer,2007.
3. Meilgard, Sensory evaluation Techniques, 3rd ed CRC Press LLC, 1999
4. YeshajahuPomeranz& Clifton E. Meloan, Food Analysis & Theory & Practice,1st Indian ed. CBS
Publisher & Distributors, New Delhi, 2002

26
 SEMESTER IV

FST 403 Credits 6

PAPER 403: TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS

THEORY
Objectives:

• To teach technology of milling of various cereals

• To impart technical knowhow of pulses and oilseeds refining
• To create awareness about the processing of major cereals like paddy, maize etc.
• To study the storage and handling techniques of cereals.
• To gain knowledge on processing and milling of pulses.
• To study about the byproducts obtained during processing along with their uses.

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

UNIT 1: Technology of cereals

• Wheat --Types, milling, flour grade, flour treatments (bleaching, maturing), flour for various purposes,
technology of dough development. Chapter4-7, Kent
• Paddy Processing: Composition of paddy, physicochemical properties and Quality characteristics. Curing of
Paddy – Parboiling Processes. Physico-chemical changes during parboiling – Cold Water soaking and Hot
water soaking processes. Methods of grain drying- LSU Dryer, By Products of Paddy Processing - Paddy husk
and its uses as husk ash, activated carbon, furfural and other byproducts. Production of Flattened and Puffed
Rice from Paddy.
• Rice Milling: (mechanical & solvent extraction), Paddy Dehusking Processes. Rice Milling Flow Chart.
Engelberg Huller Mills. Modern Rice Mills – their Components - Pre Cleaners, Shellers, Under Runner
Shellers and Centrifugal Shellers. Paddy Separators – Satake and Schule Designs, Polishers -Cone polishers
and other types, Bran and Brokens separators. Rice Mill yields and loss due to brokens at different stages of
milling. Use of Rice Bran in Edible oil Industry.

UNIT II

• Barley- Milling (pearl barley, barley flakes & flour), beer preparation
• Oats – Milling ( oatmeal, oat flour & oat flakes )
• Sorghum and millets – Traditional & commercial milling ( dry &wet )

UNIT III

• Milling Of Pulses: Major Pulses grown in the country .Traditional milling process -merits and demerits. Dry
milling, Wet milling & Improved milling method
• Drying of legumes - Sun and Traditional drying processes steps – Precleaning, Pitting, Oil application,
conditioning, dehusking and splitting - Machinery and equipment employed. Modern milling process -
Process flow chart -Mechanical hot air drying and conditioning - merits and demerits, dehusking in Pulse
Pearler, Water conditioning, splitting of pulses in Pulse splitter, Merits and demerits. Mini dhal mill -working
principle - advantages and disadvantages. Grinding of split pulses, pulse flour products, their applications and
equipments used.

UNIT IV

• Milling And Processing Of Maize: Products of milling - Flour, Semolina, Brewers’ grits etc and their
applications. Gluten and Starch Separation, Equipment needed for Degermination, Debraning and starch separation.
27
Starch conversion into other value added products – Acid Hydrolysis, Enzyme Hydrolysis, Isomerization
processes.Processing for Dextrose, Malto Dextrin and other products. Extraction and refining of Corn oil in brief. Grain
storage and handling
Technology of Oilseeds
• Introduction
• Sources of protein (defatted flour, protein concentrates and isolates), properties and uses, protein texturization,
fiber spinning
• Breakfast cereals – porridge , flakes and puffed products.

Practicals

1. Determination of physical properties of different cereal grains.

2. Determination of water absorption capacity, sedimentation value and alcoholic acidity of the Maida.
3. Determination of adulterant (NaHCO3) in wheat flour/ Maida.
4. Estimation of Protein content of different Cereals and Legumes.
5. Determination of Gluten content in wheat flour samples.
6. Physical characteristics of wheat.
7. Moisture content of wheat and products.
8. Yeast fermenting power.
9. Estimation of KBrO.
10. Physical characteristics of rice.
11. Cooking quality of rice.

Reference Books

1. Chakraverty, A.: Post Harvest Technology of Cereals, Pulses and Oilseeds. Oxford and IBH Publishing Co, Calcutta,
1995.

2. Samuel A .Matz: “The Chemistry and Technology of Cereals as Food and Feed”, Chapman and Hall, 1992.
Reference Books 1.Smartt J, “Tropical Pulses”, Longman Group Ltd. London, 1980.

3. Pomeranz Y, “Modern Cereal Science and Technology” VCH Publishing Inc. New York, 1987.

4. Cryde M. Christensen, “Storage of Cereal Grains and their Products”, American Association of Cereal Chemists inc.,
St. Paul, USA, 1982. 5

5. Bernard Godon and Claude Willm, “Primary Processing of Cereals” Berns and Noble Publishers, 1994.6.KarelKulp
and Joseph P Pante, “Handbook of Cereal Science and Technology”, MercelDekkar, USA, 2000.

6.Kent, Technology of Cereal, 5th Ed. Pergamon Press, 2003

7. Marshall, Rice Science and Technology, Wadsworth Ed., Marcel Dekker, NewYork, 1994

28
 SEMESTER IV

PAPER FST 404 Credits 6

FOOD SAFETY
Objectives

To understand the following:

• Food safety and hygiene

• Types of hazards associated with food
• Food regulations ( national as well as international )
• Design and implementation of food safety management systems such as ISO series, HACCP and its
prerequisites such as GMP, GHP etc.
• Emerging concerns

Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

UNIT I:
Introduction to Food Safety
• Definition
• Factors affecting Food Safety
• Importance of Safe Foods
Food Hazards of Physical and Chemical Origin
• Introduction
• Physical Hazards with common examples
• Chemical Hazards(naturally occurring ,environmental and intentionally added )
• Impact on health
• Control measures
Food Hazards of Biological Origin
• Introduction
• Indicator Organisms
• Food borne pathogens: bacteria
• Food borne pathogens: viruses
• Food borne pathogens: eukaryotes
• Seafood and Shell fish poisoning
• Mycotoxins
UNIT II:
Management of hazards
• Need
• Control of parameters
• Temperature control
• Food storage
• Product design
Hygiene and Sanitation in Food Service Establishments
• Introduction
• Sources of contamination
• Control methods using physical and chemical agents
• Pest and Rodent Control

Unit III
Food Safety Management Tools
• Basic concept only
Microbiological criteria
29
 • MRA
• Microbiological standards and limits ( for processed food, water)
• Microbiological Assessment and categories of food based on microbial quality
• Sampling
• Basic steps in detection of food borne pathogens
• Water Analysis

UNIT IV:
Food laws and Standards
• Indian Food Regulatory Regime
• Global Scenario
• Other laws and standards related to food
Recent concerns
• New and Emerging Pathogens
• Packaging ,Product labeling and Nutritional labeling
• Genetically modified foods \ Transgenic
• Organic foods
• Newer approaches to food safety
• Recent Outbreaks
PRACTICALS

1. Preparation of different types of media (complex, differential and selective)shift to microbiology

2. Microbiological Examination of different food samples
3. Bacteriological Analysis of Water
4. Assessment of surface sanitation by swab/rinse method
5. Assessment of personal hygiene
6. Scheme for the detection of food borne pathogens
7. Implementation of FSMS – HACCP, ISO : 22000

REFERENCE BOOKS –

1. Lawley, R., Curtis L. and Davis,J. The Food Safety Hazard Guidebook , RSC publishing, 2004
2. De Vries. Food Safety and Toxicity, CRC, New York, 1997
3. Marriott, Norman G. Principles of Food Sanitation, AVI, New York, 1985
4. Forsythe, S J. Microbiology of Safe Food, Blackwell Science, Oxford, 2000 &Sons; USA, 1987

30
 SEMESTER IV

PAPER FST 405 Credits 6

FOOD QUALITY MANAGEMENT

Objectives:
1. To learn about quality management in food production chain.
2. To learn about physical, chemical contaminants in foods
3. To learn about latest trends and techniques in food science
4. To understand the significance of safe processing of foods.
5. To understand the role of food standards and regulations in maintaining food quality.
6. To understand the different principles of food quality control. • To assess the food quality assurance of
different food.
Instructions:

The syllabus of this paper has been divided into four units.

Examiner will set a total of nine questions comprising two questions from each unit,

Question number one is compulsory of short answer type questions covering the whole

syllabus.

The students are required to attempt one question from each unit and the entire Compulsory Question No. 1.

All questions carry equal marks

UNIT I: Food Quality

• Introduction to food quality management – Definition, quality concepts, quality, quality perception, quality
attributes, safety, health, sensory, shelf life, convenience, extrinsic attributes, factors affecting food behavior.
Principles of food quality control and quality assurance Objectives, importance and functions of quality
control.Quality management principles and methods, tools and techniques.
• Organisation policies and goals, quality management,budget management, food regualtory policies and
procedures related to products produced in the organisaiton, quality mark accreditations of the organisations,
audit procedures, code of business conduct, leadership techniques, manpower modelling and handling

• Quality in the Agri- food production chain-Techno- managerial approach, food quality relationship and food
quality management functions. Dynamics on the agri- food production chain, core developments in food
quality management.
UNIT II: Food contamination
• Contamination in Food- : Physical, chemical (heavy metals, pesticide residues, antibiotics, veterinary drug
residues, dioxins, environmental pollutants, radionucleides, solvent residues, chemicals) Natural toxins.
• Total quality management (TQM) - good manufacturing practices, good hygenic practices, good lab practices
Microbial quality control : determination of microorganisms in foods by cultural, microscopic, physical,
chemical, immunological and bioassay methods

UNIT III
• Food adulteration, nature of adulteration, methods of evaluation of food adulterants and toxic constituents of
milk, tea, coffee, meat, spices, cereals, oils & fats and other products. Their analysis and analysis of common
preservatives used in processed foods. Permissible limits of Preservatives.
• Sensory quality evaluation: Introduction, methods, panel screening, selection methods, Sensory and
instrumental analysis in quality control
• Introduction, need of food additives in food processing and preservation. Characteristics and classification of
food additives.
• Antimicrobial agents. -Nitrites, sulphides, sulphur di oxide, sodium chloride, hydrogen peroxide.
• Antioxidants - Introduction, mechanism of action, natural and synthetic anti-oxidants, technological aspect of
antioxidants.
• Colors- Introduction, importance, classification- natural, artificial, and natural identical, FD&C Dyes and
Lakes. Use of plant tissue culture, polymeric colors etc for color
• Quality control of following food products : Milk & milk products Oils & Fats Cereal grains & flours Fruits &
vegetable products Canned foods Egg & egg products Meat & Meat products 8.

31
 Unit IV

• Food Laws, standards and regulations :History, National and International laws & Regulations: USFDA, EU,
USFDA, ISO 9000 series etc. Food laws and standards, IPR and patents, Food standards and safety Act :
salient provisions and prospects, role of various national and international agencies
• World Trade Organization (Sanitary and Phyto Sanitary agreement, Technical Barriers in Trade), -Standards
of Identity, Standards of fill of the container. Statistical quality control in food industry Food safety and
Standards Act 2006: Salient provision and prospects, Role of national and international regulatory agencies,
Bureau of Indian Standards (BIS), AGMARK, Food Safety and Standards Authority of India (FSSAI

PRACTICALS

1. Qualitative tests for fats and oils, spices and condiments.

2. Estimation of residual sulphur dioxide in beverages.
3. Chromatographic estimation of colour.
4. Analysis of edible common salt for MC, MIW and total chlorides.
5. Estimation of pesticide residues in food/water.
6. Estimation of benzoic acid in foods.
7. Techniques of quality assessment of different natural and processed foods.
8. Identification and ranking of food product attributes
9. Sensory and instrumental methods for measuring food quality assessment of fruits, vegetable, dairy products,
milk and other processed products.

REFERENCE BOOKS –
1. Pieternel A, Luning, Willem J. Marcelis, Food Quality Management, Technological and Managerial
principles and practices, Wageningen,2009.
2. Brannen and etal,Food Additives, Marcel Dekker,New York,1990
3. Shalton, Principles and Practices for the safe processing of Foods.
4. DeMan, 3rd edition, Principles of Food Chemistry, Springer, 2007.
5. InteazAlli (2003). Food Quality Assurance Principles and Practices. CRC Press .
6. J Andres Vasconcellos (2003) Quality Assurance for the Food Industry. A Practical Approach.. CRC
Press

32
 Semester V

Paper Title: FOOD PLANT LAYOUT AND BUSINESS ETHICS

Paper Code : FST 502

Course objective:

• Exposure of the students to the basic setup of a Food industry

• To make them conversant with the machinery and equipments in a food industry.
• The objective of this paper is to familiarize the students with the importance of ethics in
business and understanding of issues related to corporate social responsibility and
corporate governance.
Instructions for paper setters
• The syllabus of this paper has been divided into four units.
• Examiner will set nine questions comprising two questions from each unit, and one compulsory
question of short answer type covering the whole syllabus.
• The students are required to attempt one question from each All questions carry equal marks.
Unit I

Basic concepts of industrial plant layout and design with special reference to food packaging
industries. Application of HACCP concept, ISO, FPO & MPO requirements in food plant layout
and design. Design consideration for location of food plants. Basic understanding of equipment
layout and ventilation in food processingplants.Preparation of flow sheets for material movement
and utility consumption in food plants.

Unit II

Plant layout and design of bakery and biscuit industries.Plant layout and design of fruits and
vegetables processing industries including beverages. Plant layout and design of milk and milk
products. Miscellaneous aspects of plant layout and design like provision for waste disposal, safety
arrangements etc.

Unit III

Business Ethics: Meaning and Concept, Principles of Business Ethics, Characteristics of Ethical
Organisations, Theories of Business Ethics. Globalization and Business Ethics, Stakeholder’s
Protection, Corporate Governance and Business Ethics. Ethical Issues in Indian Business.

Unit IV

Professional Values:Objectives, Morals, Values, Ethics, Integrity, Work ethics, Service learning,
Virtues, Respect for others, Living peacefully, Caring, Sharing, Honesty, Courage, Valuing time,
Cooperation, Commitment, Empathy, Self-confidence, Challenges in the work place, Spirituality.
Corporate Social Responsibility: Social Responsibility of business with respect to different
stakeholders, Arguments for and against social responsibility of business, Social Audit,Corporate
Social Responsibility and Corporate Governance.

Text Books/ References.

33
1. Manufacturing Facilities Design and Material Handling by Fred E. Meyers, and Matthew P.
Stephens, 3rd Edition, Pearson Prentice Hall, 2000.

2. James M Moore, “Plant Layout and Design”, McMillan & Co., (1959) 3. J M Apple, “Plant
layout and Material handling”, John Willey & Sons, (1977)

Practical based on FPP 205 Time: 3 hours 1. Industrial visit and report making.

3. J.P. Sharma, Corporate Governance, Business Ethics & CSR, Ane Books Pvt. Ltd., Nee Delhi.

4. Andrew Crane, Dirk Matten, Business Ethics, Oxford University Press, New Delhi.

5. Daniel Albuquerque, Business Ethics, Principles and Practices (Indian Edition), Oxford
University Press, New Delhi

6. Fr. Floriano C. Roa, Business Ethics and Social Responsibility, Rexestore.

7. O. C. Ferrell, John Fraedrich, Linda Ferrell, Business Ethics: Ethical Decision Making & Cases,
Cengagae Learning

8. Michael Blowfield, Alan Murray, Corporate Responsibility – A Critical Introduction, Oxford

University Press, New Delhi

34
 Semester V

Paper Title: PRINCIPLES OF MANAGEMENT

Paper Code: FST 503

Course Objective:
• To make the students understand the concepts of management & their
Practical application in the food industry.

Instructions for paper setters:

1. The syllabus of this paper has been divided into FOUR units.
2. Examiner will set a total of NINE questions comprising two questions from each unit,
including one compulsory question of short answer type covering the whole syllabus.
3. The students are required to attempt one question from each unit and the entire
Compulsory Question No. 1.
4. All questions carry equal marks.
UNIT I

Organization: Concept of organization, Goals and policies, Nature & importance of

organization. Standards of business processes of organization.
Principles of organizations: Formal & Informal, Centralized & Decentralized.

Resource management. Code of business conduct and manpower modelling.

Management: Concept of Management. Need and Scope. Levels of management. Types

of management. External & internal factors affecting management. Different schools
of management thought – Behavioural, Scientific, Systems and Contingency.

UNIT II

Planning: Definition, Nature and importance of planning. Advantages & disadvantages. Types
of plans, objectives, strategies, policies, procedures, methods, rules, programs & budgets. Steps
in planning. Planning assumptions.

Decision-making: Types of decisions. Step by step decision making process.

Coordination and Controlling: Coordination: Concept, need and techniques. Controlling

Objectives and Process of control. Devices of control.

UNIT III

Communication: Definition, Nature, Process of communication.

Types of communication: Upward & downward, Verbal & Nonverbal, Formal &
Informal.
Barriers to communication, Methods of improving communication and effectiveness.

Staffing Definition, Delegation and Departmentalization. Authority & responsibility. SWOT

35
Analysis of staff. Recognizing and rewarding staff embers.

UNIT IV

Leadership: Definition. Leadership theories: Behavioural, contingency and emerging leadership

theories. Different styles of leadership. Characteristics of a good leader.

Motivation: Definition. Nature & importance. Benefits of motivated staff. Theories

of motivation: Maslow’s theory of need hierarchy, Herzberg’s two factor theory,
McGregor’s theory ‘X’ and theory ‘Y’.

Textbooks/References:

1. Psychology for managers by Shashi K. Gupta and Rosy Joshi -Kalyani Publishers, 2007.

2. Principles of Management by T. Ramasamy -Himalaya Publishing house, 2010.

3. Principles of Management by Shikha Taneja -S K Kataria & Sons Publication, 2012.

36
 Semester V
Paper Title: PRODUCTION PLANNING IN FOOD INDUSTRY

Paper Code: FST 504

Course Objective:

• To make students understand the production planning and subsequent production control.

Instructions for paper setters:

1. The syllabus of this paper has been divided into four units.
2. Examiner will set nine questions comprising two questions from each unit, and one
compulsory question of short answer type covering the whole syllabus.
3. The students are required to attempt five questions in total including compulsory question
and one question from each unit.
4. All questions carry equal marks.
UNIT I

Production plan of food production and processing industry: Quality policy and objectives of
food processing. Sales and customer needs/ market requirements.

Resource availability: Availability of raw materials and Packing materials.

Equipment availability. Production capacity. Manpower requirement and availability, stock
level, storage capacity, transport capacity.

Standard operating procedures: purchasing raw materials, receiving raw materials, storage,
cleaning, holding, personal hygiene, facility and equipment.

Plant Layout: Overview and types of Plant Layout, Process Layout and Product Layout.

UNIT II

Maintenance Management: Concept, maintenance objectives. Identification of equipment

requirements to meet production target. Equipment maintenance process and
procedure, consumables and man power requirement. Analysis of equipment maintenance data.
Linkage between production and maintenance personnel. Maintenance costs and cost
minimization.

UNIT III

Schedule Production: Monitor production process. Identification of variation in production

schedule. Adjustment of production schedule. Monitor production output and cost. Reschedule
and Review production plan. Setting polices and plans.Initiatives to
implement improvement opportunities for large production.

37
 UNIT IV

Management of trials production: Objective of trial production and trial product, processing
method and specification. Selection of production team for trial. Preparation of technical
production procedures (considering all engineering and process parameters for new product
trial).

Preparation of detailed trial production schedule. Monitoring trial production. Documentation

and evaluation of trial production data and identification of process/parameters to
be modified/changed to achieve required specification.

Textbooks/References:

1. Economics and Management of the food industry by Jeffrey H. Dorfman- Routledge

Publishers, 2013.

2. Energy Efficiency and management in food processing facilities by Lijun Wang- CRC
Publications, 2008.

Practical based on FST-504

Practical: 40
Internal Assessment: 10
Total Marks: 50
Time: 3 hours
1. Prepare list of raw materials used for production and the finished dairy/ bakery products.

2. Study of the process parameters and provision of necessary information to fill the process
chart of any dairy/ bakery product.

3. Prepare process charts for food product and processing of any dairy/ bakery product.

4. Prepare report on equipment manuals, process documents and internal information

to understand the equipment’s operation and process requirement.

5. Compile performance data of equipment to identify cause for lack of performance of any
food processing industry.

38
 B.Voc. (Food Science and Tecchnology)
Semester V
Paper Title: PRODUCTION OPTIMIZATION & COST EFFICIENCY
Paper Code: FST 505

Course Objective:

• To make students understand management of production optimization and cost efficiency

by managing utilities and energy, optimizing production and implementing changes
in production process.

Instructions for paper setters:

1. The syllabus of this paper has been divided into four units.
2. Examiner will set nine questions comprising two questions from each unit, and one
compulsory question of short answer type covering the whole syllabus.
3. The students are required to attempt five questions in total including compulsory question
and one question from each unit.
4. All questions carry equal marks.

UNIT I

Overview of production process: Analysis of equipment performance, process capability and

change over time, maintenance, consumables, power.

Factors affecting performance of production and improvement opportunities.

UNIT II

Utilities and energy usage: Types of Production utilities in food industry.Estimating

utilities and energy usage requirement.Energy conservation guidelines in food industry.

Procedures for promoting optimum utilities usage,Review of changes and implementation

feedback.Methods for promoting renewable and efficient resource and utilities management.

UNIT III

Production process optimization: Identification of new food safety production

methods.Designing new procedures, processes, systems and structures.Obligation with change
management team/resource.

Methods for impact evaluation on product quality.

Documentation of production process changes.

39
 UNIT IV

Inventory Management: Objectives of Inventory Management. Importance of inventory

control. Techniques of inventory control: Economic order quantity, ABC analysis and Perpetual
inventory system.

Purchasing Management: Objectives and Functions of Purchasing. Purchasing cycle. Vendor

Rating. Customer feedback.

Textbooks/References:

1. Energy Efficiency and management in food processing facilities by Lijun Wang-CRC

Publications, 2008.

2. Materials & Logistics Management by L.C. Jhamb -Everest Publishing House, 2005.

3. Introduction to Materials Management by J. R. Tony Arnold, Stephen N. Chapman

and Lloyd M. Clive-Pearson publications, 2010.

Practical based on FST-505

Practical: 40
Internal Assessment: 10
Total Marks: 50
Time: 3 hours
1. Preparation of report on different methods for optimum usage of energy in food industry in
India.

2. Visit any food industry unit and prepare report on methods used for production process
optimization.

3. Identify cost saving options and proposed changes in food production process.

4. Prepare flowcharts on purchasing cycle of different (Bakery/ Confectionary/ Dairy/ Fruit

and vegetable) food processing unit.

5. Discuss laws introduced by Indian Government to promote efficient and renewable

resources promotion in food industries.

40
 Semester VI

Paper Title: PROJECT MANAGEMENT

Paper Code: FST 602

Course Objectives:

The objective of this paper is to provide knowledge to students about the essentials of undertaking
projects in an organizational environment.

Instructions:
• The syllabus of this paper has been divided into FOUR units.
• Examiner will set NINE questions comprising two questions from each unit, including Question
No. 1 (compulsory) of short answer type covering the whole syllabus.
The students are required to attempt one question from each unit and the entire Compulsory
Question No. 1.
• All questions carry equal marks.
UNIT-I

Concept of Project: Meaning, Characteristics, Classification of Projects, Project Life Cycle and its
Phases. Project Manager: Roles and Responsibilities, Project Management as a Profession.

UNIT-II

Generating and Screening Ideas – Steps, Monitoring the Environment, Scouting for Project Ideas,
Preliminarily Screening, Project Rating Index. Feasibility Studies – Technical, Financial, Economic,
Social, Legal and Managerial.

UNIT-III

Project Appraisal Techniques: Objectives, Types and Methods. Project Risks: Meaning, Types,
Measurement of Risk,. Decision Tree Analysis (Basic Concepts only). Project Evaluation –
Meaning, Evaluation v/s Appraisal, Objectives, Types of Evaluation, and Techniques.

UNIT-IV

Project Organization and Control – Project Network Analysis (Basic concepts of PERT, CPM, Cost
and Time over Run). Project Reporting: Meaning, Purpose, Process, Requirements of a Good
Report, Methods, Principles of Good Reporting System.

Books Recommended:

• Project Management - Choudhary – TataMcGraw Hill Pub.

• Project Management: The Managerial Process (Special Indian Edit.) -Clifford F Gray, Oregon
State University.

• Projects: Planning, Analysis, Selection, Financing, implementation and Review - Chandra,

Prasanna.

41
Paper Title: BUDGETARY CONTROL & OPTIMIZATION
Paper Code: FST 603

Course Objective:
• To make students understand the importance of budget in food industry and
manage production within budget during production process in food processing unit.

Instructions for paper setters:

1. The syllabus of this paper has been divided into four units.
2. Examiner will set a total of nine questions comprising two questions from each
unit, including compulsory question of short answer type covering the whole syllabus.
3. The students are required to attempt one question from each unit and the entire
Compulsory Question No. 1.
4. All questions carry equal marks.
UNIT I

Budget management: Definition of Budget. Objectives, Types of budgets. Accounting models to

manage budget. Budgetary systems. Monitoring methods. Evaluation of performance against
budgets.

General concept of Budget control: Fundamentals of controlling activity. Principals of

efficiency in the control process. Analysis of budget deviation.

UNIT II

Production within optimum budget: Allocation of budget for product/manpower. Scheduling

production and planning timings. Identification of variances in budget control and revision. Ways
of reducing expenditure.

UNIT III

Variance analysis: Types of variances: cost variances, material variances, labor variances,
overhead and fixed overhead variances, sales variance, profit variance.

Identification of variances: Identify situations of actual budget exceeds the approved budget.
Investigate reason for variance. Corrective measures to keep budget under control.

UNIT IV

Identification of impact on budget of production-related decisions: Scheduling holidays.

Adjusting production volume. Scheduling equipment maintenance. Identification of
opportunities to improve performance.

Financial and accounting procedures of the organisation: Principles and processes involved in
business and financial control.

Textbooks/References:

1. Purchasing and Inventory Management by K S Menon and Sarika Kulkarni -Shroff

Publishers, 2011.
2. Budgetary Control: A Management Tool for Measuring Performance by
IfayemiOlayinka, Samuel Osundina -LAP Lambert Academic Publishing, 2012.
42
 Semester VI

Paper Title: DOCUMENTATION SYSTEM MANAGEMENT

Paper Code: FST 604

Course Objective:
• To make students understand various documents in food industry and develop processes
to pass audits.

Instructions for paper setters:

1. The syllabus of this paper has been divided into four units.
2. Examiner will set nine questions comprising two questions from each unit and one
compulsory question of short answer type covering the whole syllabus.
3. The students are required to attempt five questions in total including compulsory question
and one question from each unit.
4. All questions carry equal marks
UNIT I

Documentation and record keeping in production plant: Importance of documentation.

Training on documentation system. Up-to-date and accessible documents for audits
on production process. Documentation of recommendation/corrective actions. Methods to track
production information from documented and maintained records.

Documentation management strategies: Automation of accounts payable and receivable.

Reduce Out-of-Spec Product costs by receiving electronic employee acknowledgments.
Centralization of vendor contracts.

UNIT II

Standard Operating Procedures: Standard operating procedures: definition,

procedure, purpose, format, developing, implementing and effective writing. Quality control
policy and quality objectives of food processing company.

Food Safety Systems Manual: Food safety systems policies. Collection of documents with all
validated and authorized written policies, procedures and programs.

UNIT III

Auditing Types, Audit requirement in production for food safety. Audit reports for different
department- audit exercise.Audit procedures and audit requirements to ensure food safety,
hygiene and sanitation in the organization. Methods of auditing to meet and maintain
industry standards and regulatory requirements

43
 UNIT IV
ERP: Definition. Evolution of ERP. ERP Characteristics and features. Role of ERP in food industry.
Benefits of ERP. Business Process Reengineering (BPR). ERP implementation for online operations. Risk
and governance issues in ERP. Co-relation of ERP with E-commerce.
Textbooks/References:

1. Auditing in the food industry. From Safety and quality to environmental and other audits by Mike
Dillon and Chris Grifith-CRC Press and Woodhead publishing limited, 2001.

2. Quality Assurance for the Food industry: A practical approach by Andres Vasconcellos J- CRC
press, 2005.

Practical based on FST-604

Practical: 40
Internal Assessment: 10
Total Marks: 50
Time: 3 hours

1. Prepare report on technical documents related to production process of the organization

2. Study legal and safety documents pertaining to food industry.

3. Prepare HACCP based SOP checklist of any food processing unit.

4. Report preparation of online ERP in the organisation.

5. Discuss any 5-food safety policies.

44
 Semester VI

Paper Title: FOOD SAFETY AND ENVIRONMENTAL POLICIES

Paper Code: FST 605

Course Objective:
• To ensure environmental safety and implement health and safety policies in food industry.

Instructions for paper setters:

1. The syllabus of this paper has been divided into four units.
2. Examiner will set nine questions comprising two questions from each unit and one compulsory
question of short answer type covering the whole syllabus.
3. The students are required to attempt five questions in total including compulsory question and one
question from each unit.
4. All questions carry equal marks
UNIT- I

Hazards in food industry: Types of hazards: physical, chemical and biological hazards. Methods to
measure control and prevent hazards. Safe work procedures: In production area and during production
process for food industry.

Identification of safety and environmental hazards relevant to production processes.

Environmental management system and environmental standards.

UNIT - II

Principles of food safety:

Concept of food safety.

Risk: Indicators, analysis and management. Causes of major safety failure: clothing and personal hygiene.

Sources of contamination: Food safety testing methods. Basic concept of food safety
regulations, guidelines and codes as per FSSAI. Hygiene and sanitation in food processing unit. Legal Basis
for risk assessment. Role of material handling in food safety.

UNIT - III

Waste management: Procedures for disposal of waste. Waste management in production area and
process. Methods of waste collection. Recycling or disposal for meeting industry requirements
and environmental regulations. Basic concept of aerobic and anaerobic treatment.

45
 UNIT- IV

Monitoring Health and environment safety: Health and safety policies. Methods to establish systems for
monitoring, measuring and reporting on health and safety. OHSAS – Occupational Health and Safety
Management Systems.

Food regulatory systems: Introduction to FSSAI, GMP, GHP, HACCP, QMS, ISO.

Textbooks/Refernces:

1. Safety, Health and Environmental concepts for the Process Industry by Michael

Speegle -Delmar Cengage Learning, 2012.

2. Lewis’ Dictionary of Occupational and Environmental Safety and Health by Jeffrey

Wayne Vincol -CRC Press, 1999.

3. Waste Management in the Food industry by Gina Cybulska-Campden & Chorleywood-Food

Research Association Group, 2000.

Practical based on FST-605

Practical: 40
Internal Assessment: 10
Total Marks: 50
Time: 3 hours
1. Write project reports on waste management of food industry (Bakery/ Dairy/ Beverage/ Fruit and
vegetable industry).

2. Read legal and safety, environmental and regulatory documents pertaining to the organization and
prepare a report.

3. Prepare flowcharts for treatment of various food hazards in food industry.

4. Prepare flowcharts on various environment hazards in food industry.

5. Study of procedures for ensuring the quality and hygiene of the product compliance with FSSAI
standards.

6. Prepare report on integrated management system as per HACCP & ISO.

46