DEPARTMENT OF HOME SCIENCE (FACULTY OF ARTS) B.VOC. (FOOD PROCESSING): 2017-18

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1 19 December 2018 D A Y A L B A G H E D U C A T I O N A L I N S T I T U T E

DEPARTMENT OF HOME SCIENCE (FACULTY OF ARTS) B.VOC. (FOOD PROCESSING): 2017-18

Course Number

Course Title Credits End Sem.

Exam.Exists

Theory/

Practical

VHS111 FUNDAMENTALS OF BIOCHEMISTRY I 4.0 Yes T

VHS112 ELEMENTS OF MICROBIOLOGY I 4.0 Yes T

VHS113 COMPUTER APPLICATION 4.0 Yes P

VHS114 PRINCIPLES OF FOOD PROCESSING 4.0 Yes T

VHS115 PROCESSING OF FRUIT& VEGETABLE PR.I 4.0 Yes P

VHS116 QUANTITY FOOD PRODUCTION & SERVICES 4.0 Yes P

VHS105 SOFT SKILLS & ETHICS 4.0 Yes P

ESC151 ENVIRONMENTAL STUDIES 2.0 No T

GKC151 SC.METH. G.K. & CURRENT AFFAIRS I 1.0 No T

RDC151 RURAL DEVELOPMENT 1.0 No P

CEC151 CULTURAL EDUCATION 2.0 No T

VHS211 BIOCHEMISTRY PRACTICAL 4.0 Yes P

VHS212 ELEMENTS OF MICROBIOLOGY II 4.0 Yes T

VHS213 COMPUTER APPLS. IN FOOD INDUSTRY 4.0 Yes T

VHS214 PROCESSING OF MILK & MILK PRODUCTS 3.0 Yes T

VHS215 PROCESS. OF MILK&MILK PRODUCTS PR.I 3.0 Yes P

VHS216 FRUITS& VEGETABLES PROCESSING PR.2 3.0 Yes P

VHS217 QUANTITY FOOD PRODUCTION & SERVICES II 3.0 Yes P

VHS218 PROJECT I 4.0 Yes P

VHS204 ENTREPRENEURSHIP & SOFT SKILLS 2.0 Yes P

GKC251 SC.METH., G.K. & CURRENT AFFAIRS II 1.0 No T

RDC251 AGRICULTURAL OPERATIONS 1.0 No P

RDC252 SOCIAL SERVICE 1.0 No P

CAC251 CO-CURRICULAR ACTIVITIES 3.0 No P

CRC251 COMPARATIVE STUDY OF RELIGION 2.0 No P

VHS311 FUNDAMENTALS OF BIOCHEMISTRY II 4.0 Yes T

VHS312 FOOD MICROBIOLOGY 4.0 Yes T

VHS313 MICROBIOLOGY PRACTICAL I 4.0 Yes P

VHS314 TECHNOLOGY OF MILK PRODUCTS PRAC. 4.0 Yes P

VHS315 TECHNOLOGY OF CEREALS AND PULSES 4.0 Yes T

VHS316 ADV. FOOD PROCESSING & TECHNOLOGY 3.0 Yes T

VHS304 SOFT SKILLS,ENTREPRENEURSHIP&ETHICS 4.0 Yes P

GKC351 SC.MATH. G.K. & CURRENT AFFAIRS 1.0 No T

VHS411 ADVANCE BIOCHEMISTRY 4.0 Yes T

VHS412 INDUSTRIAL MICROBIOLOGY 4.0 Yes T

VHS413 MICROBIOLOGY PRACTICAL II 4.0 Yes P

VHS414 TECHNOLOGY OF OILSEEDS & SPICES 4.0 Yes T

VHS415 TECH.OF CEREAL,PULSES,OIL&SPICES PR 6.0 Yes P

VHS416 PROJECT II 4.0 Yes P

VHS417 INDUSTRIAL INTERNSHIP I 8.0 Yes P

VHS404 ENTREPRENEURSHIP & SOFT SKILLS 2.0 Yes P

GKC451 SC.MATH. G.K. & CURRENT AFFAIRS 1.0 No T

CAC451 CO-CURRICULAR ACTIVITIES 3.0 No P

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2 19 December 2018

VHS511 FOOD BIOTECHNOLOGY 6.0 Yes T

VHS512 FOOD LAW & REGULATORY ISSUE 6.0 Yes T

VHS513 CEREAL & PULSE PROCESSING PR. II 4.0 Yes P

VHS514 FOOD PACKAGING 3.0 Yes T

VHS515 QUALITY ASSURANCE PRACTICAL 2.0 Yes P

VHS516 FOOD ADDITIVES 4.0 Yes T

VHS507 ENTREPRENEURSHIP,ETHICS&SOFT SKILLS 4.0 Yes P

VHS611 INSTRU. METHODS OF FOOD ANALYSIS 4.0 Yes T

VHS612 FUNCTIONAL FOOD AND SNACKS 4.0 Yes T

VHS613 FUNCTIONAL FOOD AND SNACKS PR. 2.0 Yes P

VHS614 MINOR PROJECT-III 4.0 Yes P

VHS604 ENTREPRENEURSHIP 2.0 Yes P

VHS615 INDUSTRIAL INTERNSHIP-II 8.0 Yes P

M.Voc.

VHS701 STATISTICS 4.0 Yes T

VHS711 FOOD CHEMISTRY 4.0 Yes T

VHS712 FOOD MICROBIOLOGY 4.0 Yes T

VHS713 FOOD MICROBIOLOGY PR. 4.0 Yes P

VHS714 POST HARVEST MNGT. OF FRUITS & VEG. 4.0 Yes T VHS715 POST HARVEST MNGT.OF FRUITS&VEG.PR. 4.0 Yes P

VHS716 ADVANCED FOOD PACKAGING TECHNOLOGY 4.0 Yes T

VHS811 FOOD ENGINEERING 4.0 Yes T

VHS812 FOOD QUALITY SYSTEMS & MANAGEMENT 3.0 Yes T VHS813 FOOD QUALITY& MANAGEMENT SYSTEM PR. 3.0 Yes P VHS814 TECH. OF CEREALS, PULSES & OILSEEDS 3.0 Yes T VHS815 TECH.OF CEREALS,PULSES& OILSEEDS PR. 3.0 Yes P

VHS817 THERAPEUTIC NUTRITION 5.0 Yes T

VHS818 THERAPEUTIC NUTRITION PR. 3.0 No P

VHS001 BASIC RES. METH.,STAT. TOOLS& ANAL. 4.0 Yes T

VHS002 PRE-DISSERTATION 4.0 No P

VHS911 BAKERY & CONFECTIONARY TECHNOLOGY 3.0 Yes T VHS912 BAKERY&CONFECTIONARY TECHNOLOGY PR. 3.0 Yes P

VHS913 DISSERTATION 12.0 Yes P

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3 19 December 2018

Course Number: VHS111, Course Title: FUNDAMENTALS OF BIOCHEMISTRY I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2016-17 Total Credits: 4, Periods(55mts. each)/week: 4(L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: CARBOHYDRATES

(a) Carbohydrate - Classification, Structure and properties of carbohydrates, Monosaccharide and related compounds, disaccharides, polysaccharides, Inter conversion of hexodes, sugar derivatives of biomedical importance. (b) Browning reactions: Enzymatic & non-enzymetic reactions,Fibers in food: Soluble & non soluble

UNIT 2: LIPIDS

(a) Lipids – Classification, Structure and properties of fatty acids, triglycerides, Phospholipids and derivatives, Cholesterol and derivatives, Dietary fats, biological functions of lipids, glycolipids.

(b) Melting point, cloud point, viscosity, plasticity of lipids UNIT 3: AMINO ACIDS AND PROTEINS

(a) Amino acids - Classification and structure, properties, reactions and identification techniques, Isoelectric points of amino acids, Formation of peptide linkages, amide plane and biological activity (b) Protein - Structure and organization, physico-chemical properties and functional diversity of proteins. (c)Acid/ base chemistry, protein solubility, properties of egg albumin.

UNIT 4: VITAMINS

Food source, consumption, absorption, Metabolism, Excretion & requirements, toxicity & deficiency of fat soluble & water soluble vitamins, Biochemical parameters to assess the deficiency of vitamins.

UNIT 5: WATER AND MINERALS IN FOOD

(a)Minerals: Biochemical role of inorganic elements-calcium, phosphorous, magnesium, iron, copper, sodium, potassium, iodine, fluorine and zinc.

(b)Properties of water: solute exclusion, freeze and thaw phenomenon

SUGGESTED READINGS:

Harper’s Illustrated Biochemistry, 28th Edition, McGraw-Hill

Lehninger A.L, Nelson D.L and Cox M.M (2009). Principles of Biochemistry, 6th Edition, CBS Publisher and Distributors

Course Number: VHS112, Course Title: ELEMENTS OF MICROBIOLOGY I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55mts. each)/week: 4(L-4+T-0+P/S0),Min.pds./sem.:52

UNIT 1

History and scope of microbiology: Outline, Discovery of microorganism ; Scope and relevance of microbiology to food processing and preservation; modern age of microbiology ;(Jenner, Pasteur, Tyndall, Koch)

UNIT 2

Microbial diversity: general account, nature, characteristics, morphology etc. A) main groups of microorganisms :-bacteria, fungi, algae, viruses and other microbes

UNIT 3

Study of microbial structure : Prokaryotic and Eukaryotic cell Characterization of microorganism:

Pure culture technique, microscopy methods of sterilisation; microbial habitats UNIT 4

Microbial interactions:- mutualism, symbiosis, predation, competition, commensalism ammensalism UNIT 5

Economic importance of microbes : as source of food; as food spoilers ; in food processing ; in plant growth ; in diseases ; discovery and role of antibiotics :- medical and non medical uses

SUGGESTED READINGS:

Elements of Microbiology :By Michael J. Pelczar, E.C.S. Chan Environmental Microbiology : By P.D. Sharma

Prescott's microbiology paperback – import, 1 feb 2011

By joanne willey (author), linda sherwood (author), chris woolverton (author)

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4 19 December 2018

Course Number: VHS113, Course Title: COMPUTER APPLICATION

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55mts. each)/week: 6(L-2+T-0+P/S-4),Min.pds./sem.:78

UNIT 1: IT INFRASTRUCTURE & MS WORD [8 pds]

IT INFRASTRUCTURE: Introduction to IT and its importance, Information Concepts and Processing, Computer Hardware- Significance & Identification of hardware, Central processing unit, Computer memory, Input technologies, Output technologies, Computer hierarchy.

MS WORD: Understanding components of MS Word screen, Creating a new document, Moving around in a document, Opening, and saving, Editing a document, Using copy, cut and paste tools, Selecting text, Formatting text, Aligning text, Using different fonts, Bullets and numbers, Finding and replacing text, Adjusting line spacing, Setting tabs, Indents and margins, Inserting header and footer, Tables, Spelling correction, Columns, Page setting, Previewing and printing, Word help.

UNIT 2: MS EXCEL [8 pds]

Understanding electronic worksheet or spreadsheet, Components of worksheet screen and organization of worksheet area, Opening a worksheet, Entering numbers, text etc, Navigating the worksheet, Editing a worksheet, Adding and deleting cells, rows and columns, Setting column width, Selecting ranges, Copying and moving data, Using formulas, Naming cells and ranges, Using functions, Inserting a chart, Editing and formatting a chart, Sorting and filtering, using Macros.

UNIT 3: MS POWER POINT [8 pds]

Understanding objective, Components of power point screen, Different ways of creating a presentation, Different views, Changing order of slides, Inserting and deleting slides, Attaching notes to a slide, Hiding and un-hiding a slide, Auto layouts, Text and title place holders, Transition of slides, Inserting clip art and picture etc., Types of printouts.

UNIT 4: SOFTWARE & SOFTWARE ENGINEERING [8 pds]

Computer Software: Software history & Significance, Properties, Classification, understanding Operating systems, working in DOS and Windows environment.

Software Engineering: Understanding Software Engineering- Definition, the Software problem, Software Process.

Process models: Waterfall and Prototyping, Software qualities, Design approaches- Functional and Object oriented.

UNIT 5: NETWORKS & COMPUTER SECURITY [7 pds]

To understand Computer networks, Network protocols, WWW, HTML, e-commerce, importance of Computer Security, Types of viruses. Sending and receiving the e-mail, search using the Internet, Preventive measures and treatment/cleaning of viruses, sending messages & Video conferencing using computer network.

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5 19 December 2018

Course Number: VHS114, Course Title: PRINCIPLES OF FOOD PROCESSING

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2016-17 Total Credits: 4, Periods(55mts. each)/week: 4(L-4+T-0+P/S-0),Min.pds./sem.:52

UNIT 1: PRINCIPLES OF PROCESSING

Properties of foods & Processing Theory and process control: Types of food processing: Principles of Fresh Food Storage, Principles of refrigeration & freezing of food products, Principles of heat and its treatment on food.

UNIT 2: THERMAL PROCESSING OF FOOD

Processes by application of heat and the principles of thermal processing of food: processes using steam- Blanching, pasteurization, sterilization, evaporation & distillation, extrusion; hot air – dehydration, baking & roasting; hot oils – frying: heat by radiation- dielectric heating, ohmic heating & infrared heating.

UNIT 3: NON THERMAL PROCESSING OF FOOD

Processes by removal of heat: chilling, freezing, freeze drying & freeze concentration, controlled or modified atmosphere storage and packaging. Ambient temperature processing of food and their effects- size reduction, mixing & forming, separation &concentration, fermentation & enzyme technology, irradiation, using electric field, high hydrostatic pressure, light or ultrasound.

UNIT 4: OTHER NON-THERMAL METHODS: Preservation by Concentration of liquid foods: Control of water activity; preservation by concentration; reverse osmosis and membrane filtration, chemical preservatives. Application of Hurdle technology and minimal processing. GRAS and permissible limits for chemical preservatives and legal aspects for gamma irradiation.

UNIT 5:CONVENTIONAL METHODS OF FOOD PROCESSING

Use of enzymes and microorganisms in processing and preservation of foods: Lactic acid fermentation, alcoholic fermentation, pickling, smoking. Canned foods, storage of canned foods..Drying Water activity, Dehydration of fruits, vegetables, milk, animal products etc.

SUGGESTED READINGS:

Arsdel WB, Copley MJ & Morgan AI. 1973. Food Dehydration. 2nd Ed. Vols. I, II. AVI Publ.

Desrosier NW & James N.1977. Technology of Food Preservation. 4th Ed. AVI. Publ. 3. Fellows PJ. 2005. Food Processing Technology: Principle and Practice. 2nd Ed. CRC. 4. Jelen P. 1985. Introduction to Food Processing. Prentice Hall.

Course Number: VHS115, Course Title: PROCESSING OF FRUIT& VEGETABLE PR.I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:4, Periods(55mts. each)/week: 6(L-0+T-0+P/S-6),Min.pds./sem.:78

UNIT 1

(a) Procurement of seasonal fruits and vegetable products. (b) Collection of different categories of fruits and vegetable products according to criteria. (c) Practice to operate different food machineries.

UNIT 2

(a) Drying carryout operations on fruits and vegetables using different dryers. (b) Drying process:

Mango slice, Apple rings, Grapes, Pear, Pineapple, Fig, Banana, Pomegranate, Bael fruit, Papaya &

other fruits, Tomato slices, Okra, Brinjal, Potato, Ginger, Bitter guard & other vegetables.

UNIT 3

(a) Prepare jam and jelly, marmalades. (b) Test end point in jam and jelly.

UNIT 4

(a) Prepare different types of pickle like Fermented pickle, oil pickle, Vinegar pickles & mixed pickles from fruits and vegetables. (b) Prepare tomato ketchup, sauce, puree & paste. (c) Prepare potato chips & finger chips.

UNIT 5

Practice to operate Canning operations:- Mango slice, Guava, Pineapple, Strawberry, Grapes, Potato, Cucumber, Mushroom, Spinach, Cauliflower, Cabbage etc.

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6 19 December 2018

Course Number VHS116, Course Title: QUANTITY FOOD PRODUCTION & SERVICES

Class: B.Voc. (Food process.),Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:4, Periods(55mts. each)/week: 6(L-0+T-0+P/S-6),Min.pds./sem.:78

Menu planning and food services:

 Construction of menu

 Types of food services Table, Assisted, Self Services, Single point, Specialized Services of food

 Waiter services, tray services, self services

 Food services in different organization

 School, college, canteen.

 Overhead cost Study of cuisines:

 Menu designing and characteristics of cuisines

 Indian, Chinese, continental, American, Thai and Mexican

 Survey to find out prevailing prices of food stuffs.

 Analysis of relationship between purchased amount, edible portion and cooked weight of food stuffs.

 Planning meal for Planning meal for quantity

 Banquet

 Packed meal

 Restaurants

 Standardised recipes for quantity 100, 250, 500.

 Planning and organizing meal for a party

Course Number: VHS105, Course Title: SOFT SKILLS & ETHICS

Class: B.Voc. (Food process.),Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 mts. each)/week: 6 (L-3+T-0+P/S-3), Min.pds./sem.:78

UNIT 1: SPEAKING SKILLS [5 pds]

(a) Verbal Skills- Sentence structure, simple sentences Charades…sentence building, Use of tenses, Subject-Verb Agreement, Avoid common errors, Conversation tips. (b) Non-Verbal Skills- Body Language, Tone.

UNIT 2 [5 pds]

(a) Formation of Words, Word Power (b) Commonly Used Idioms and Phrases (c) Antonyms, Synonyms and Homonyms (d) Time and Tenses.

UNIT 3 [5 pds]

(a) Concept - Various Concepts and the ways of their expression (At least 10 concepts in English or Hindi to be covered), (b) Process and Types of communication, (c) Barriers to communication, principles of effective communication, (d) Modern techniques of communication.

UNIT 4 [5 pds]

(a) Situational speaking, Build Pronunciation and fluency-practice situational conversations (Business Scenarios a few examples), (b) Business letter writing, Types of business letters.

Unit 5 [6 pds]

(a) Ethics it’s meaning and role in life and business, Business Ethics - The present state of human society, (b) Ethics and morality, Ethics in Practice, (c) Value Crisis in contemporary society.

Nature of values: Value Spectrum of a ‘good’ life. (d) Psychological values: Integrated personality;

mental health.

SUGGESTED READINGS:

W.J. Smart – A Handbook of Effective English A.S. Hornby- A Guide to Pattern and Usage in English

K.K. Sinha. Business Communication. Galgotia Publishing CO. New Delhi

Rajendra Pal and J.S. Korlhalli – Essentials of Business Communication. Sultan Chand and Sons Ltd,.

PL Dhar and RR Gaur 1992: SCIENCE AND HUMANISM, Common Wealth Publisher, New Delhi.

DJ Fritzsche 1995: BUSINESS ETHICS, McGraw – Hill, New York.

D Gupta 2006: ETHICS INCORPORATED: TOP PRIORITY AND BOTTOM LINE, Response Books, New Delhi

JH Piet and Ayodhya Prasad (Eds,), 2000: AN INTRODUCTION TO APPLIED ETHICS, Cosmo Publications, New Delhi.

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7 19 December 2018

Course No.: ESC151, Course Title: ENVIRONMENTAL STUDIES

Class: B.Voc. (Food Process.), Status of Course: CORE COURSE, Approved since session: 2015-16 Total Credits:2, Periods(55 mts. each)/week:2(L-2+T-0+P/S-0), Min.pds./sem.:26

UNIT 1: INTRODUCTION TO ENVIRONMENT AND NATURAL RESOURCES

Origin of Earth, Natural resources (soil, water, air, flora and fauna). Use, Over-exploitation and degradation of the natural resources. Case studies relating to the above aspects.

UNIT 2: ECOSYSTEMS

Structure and function of an ecosystem. Different types of ecosystems (Forest, Grassland, Desert, Aquatic etc.), Ecological succession , Food chain, Food Webs, Ecological pyramids.

UNIT 3: BIODIVERSITY AND ITS CONSERVATION

Value of biodiversity. India as a mega-biodiversity Nation. Threats to biodiversity. Methods of conservation of biodiversity.

UNIT 4: ENVIRONMENTAL POLLUTION

Air pollution, soil pollution, water pollution, noise pollution consumerism and waste generation.

Control measures for urban and industrial wastes. Environmental Protection Act. Legislation and public policy, Bioremediation.

UNIT 5: ENVIRONMENT AND SOCIAL ISSUES

From unsustainable to sustainable development case studies. Environmental ethics. Human population and Environment and Human health Status report on environmental issues related to natural resource management and socio-economic conditions.

SUGGESTED READINGS:

Bharucha Erach, The Biodiversity of India, Mapin Publishing Pvt. Ltd., Ahmedabad – 380013, India Heywood, V. H & Watson, R. T. 1995. Global Biodiversity Assessment. Cambridge Univ. Press 1140p.

Jadhav, H & Bhosale, V. M. 1995. Environmental Science Protection and Laws. Himalaya Pub. House, Delhi 284 p.

Odum, E. P. 1971. Fundamentals of Ecology. W. B. Saunders Co. USA, 574p Townsend C., Harper J, and Michael Begon, Essentials of Ecology, Blackwell Science

Wanger K. D., 1998 Environmental Management. W. B. Saunders Co. Philadelphia, USA 499 p.

Course Number GKC151, Course Title: SC. METH., G.K. & CURRENT AFFAIRS I

Class: B.Voc. (Food process.),Status of Course: CORE COURSE, Approved since Session: 2015-16 Total Credits: 1, Periods(55 mts. each)/week:1 (L-1+T-0+P/S-0), Min.pds./sem.:13

1. GEOGRAPHY (INDIA): States, Union territories, capitals, Area, population, languages, and religions.

2. HISTORY (INDIA): Brief History from Indus valley civilization to the present day. History of Independence, historical places.

3. POLITICAL SCIENCE (INDIA): Constitution, national anthem, national song, current political scene.. Political parties, general elections, famous leaders.

4. ENGINEERING & SCIENCE (INDIA): Famous Engineers and scientist. Recent developments and inventions. Research labs. Space and atomic Energy project.

5. SPORTS & GAMES (INDIA): Olympic Movement, Major games, Indian Rewards, Famous Tournaments and Trophies. Achievements of Indians in world sports and games.

6. FILMS (INDIA): History of Indian film Industry, Personalities and achievements of Indian film industry.

7. Current Affairs.

SUGGESTED READINGS:

NCERT: TEXT BOOKS ON HISTORY, GEOGRAPHY, CIVICS MANORAMA YEAR BOOK

MR Agarwal: GENERAL KNOWLEDGE DIGEST NEWS PAPAERS AND MAGAZINES:

HINDI & ENGLISH DAILY NEWS PAPERS INDIA TODAY ILLUSTRATED WEEKLY

COMPETITION MASTER SPORTS STAR SCIENCE DIGEST

COMPETITION SUCCESS AND REVIEWS YOJNA INVENTIONS

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8 19 December 2018

Course Number: RDC151, Course Title: RURAL DEVELOPMENT

Class: B.Voc. (Food process.), Status of Course: Major Course, Approved since session: 2000-01 Total Credits: 1, Periods (55 mts. each)/week: 3 (L:1+T:0+P:2+S:0), Min.pds./sem: 39

Land Surveying: Introduction. Measurement of distance. Different types of instruments used in measurements. Obstacles in measurement.

(a) Chain Surveying-Instruments used. Method of conducting and plotting. Compass survey.

Instruments required. Method of conducting and plotting.

(b) Plane Table Survey. Various instruments used. Different methods of conducting plane table survey.

(c) Levelling. Instruments used. Method of conducting levelling to find out longitudinal sector along a line.

Agriculture Farming: Importance of Agriculture in Indian economy and life. Soil. Its constituents.

Their importance and classification.

Preparation of land for Agriculture Farming: Levelling. Ploughing. Watering. Manuring.

Different Operations of Farming: Sowing, Weeding, Interculture, Harvesting.

Course Number: CEC131/151/161/191/441/681, Course Title: CULTURAL EDUCATION Class: B.Voc. (Food process.), Status of Course: MAJOR COURSE, Approved since session: 2001-02 Total Credits: 2, Periods (55mts. each)/week: 3 (L-3+T-0+P/S-0), Min.pds./sem: 39

UNIT 1: INDIA AND INDIAN CULTURE

(a) Geographical background and Indian people (b) Culture and Civilization: Meaning and significance (c) Characteristic features of Indian culture

(d) Unity in Diversity.

UNIT 2: CULTURAL BACKGROUND OF THE SOCIAL ORGANISATION (a) Marriage and family institutions

(b) Varnashram System, Caste System and their modern form.

(c) Education system and Institutions.

UNIT 3: LANGUAGE AND LITERATURE (a) Sanskrit and Literature

(b) Pali, Prakrit, Apabhransha, Regional Languages and Literature (introduction only) (c) Scientific Traditions- Ayurvigyan, M

UNIT 4: INDIAN CREATIVE TRADITIONS-INTRODUCTION (a) Performing Arts- Music and dance

(b) Visual Arts- Painting, Sculpture and Architecture

(c) Scientific Traditions- Ayurvigyan, Mathematics astronomy.

UNIT 5: INDIA AND THE WORLD

Indian cultural contribution to the world.

SUGGESTED READINGS:

AL Basham: THE WONDER THAT WAS INDIA Stella Kamrich: INDIAN SCULPTURE

AK Coomaraswamy: ARTS AND CRAFTS OF INDIA

Sunit Kumar Chatterjee: LANGUAGES AND LITERATURE OF MODERN INDIA Bishan Swarup: THEORY OF INDIAN MUSIC

Edward Conze: BUDDHIST SCRIPTURES

Rajkishore Singh: BHARTIYA KALA AUR SANSKRITI Rawlinssion: CULTURAL HISTORY OF INDIA BN Lunia: PRACHIN BHARTIYA SANSKRITI

Baldeo Upadhyaya: SANSKRIT SHASTRON KA ITIHAS

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9 19 December 2018

Course Number: VHS211, Course Title: BIOCHEMISTRY PRACTICAL

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 min)week: 6(L-0+T-0+P/S-6), Min.pds./sem.:78

UNIT 1: CARBOHYDRATES

(a) Reactions of mono, di and polysaccharides and their identification in unknown mixtures. (b) Estimation of reducing and total sugars in foods. (c) Estimation of lactose in milk.

UNIT 2: FATS

(a) Reactions of fats and oils. (b) Determination of Acid value, Saponification value and Iodine number of natural fats and oils. (c) Estimation of crude fat content of foods by soxhlet’s method.

UNIT 3: PROTIENS

(a) Reactions of protein in foods. (b) Reaction of amino acids and their identification in unknown mixtures. (c) Estimation of total No of foods by Kjeldahl method.

UNIT 4: VITAMINS

Estimation of ascorbic acid content of foods by titrimetric method and colorimetric method.

UNIT 5: MINERALS

(a) Estimation of calcium in CaCO3 by EDTA titrimetric method. (b) Estimation of chloride in table salt by titrimetric method. (c) Estimation of phosphorous by colorimetric method.

Course Number: VHS212, Course Title: ELEMENTS OF MICROBIOLOGY II

UNIT 1

Basic concepts of Microbes : General characteristics and functions of Microbes, Physical and Chemical Structures of different Microbes, Importance of Cell shape cell size in rods and cocci, septum formation, cell elongation, brief outline of Microbial cell wall synthesis and cell separation, Bacterial Sporulation - Endospore formation in Bacillus, Occurrence of Ca-dipicolinate (DPA) and soluble Proteins (SASP), Spore germination.

UNIT 2

Basic concepts of Virology - General characteristics of viruses, differences between bacteria and viruses. Classification of viruses Physical and chemical Structures of different Viruses on the basis of capsid symmetry - enveloped (Herpes virus), helical (TMV) and icosahedral (Polyoma viruses), Capsids, complex (Bacteriophage, and Virion size, enveloped (Herpes), helical (TMV) and icosahedral (Polyoma).

UNIT 3

Kinetics of Bacterial growth: Different types of bacterial culture (Batch, Synchronous, Arithmatic) – Definition and brief description. Growth Phases, Growth Kinetcs, Calculation of duration of Phases and generation time, Growth yields, Methods of growth determination, Environmental factors affecting growth - temperature, pH, osmotic pressure and nutrient concentration per cell.

UNIT 4

Microbial Reproduction : Different modes of Microbial DNA replication, Mechanism of DNA replication– rolling circle model & Theta structure-Bidirectional replication, Fats proteins, Divisomes, MreB Proteins, Impairment of proof reading in mutants, Mutant genes in bacteria, mutation frequency, Rate of mutation, Repair of UV-damage, Photoreactivation, Excision repair, SOS response.

UNIT 5

Sexuality and bacterial recombination - Rarity in Bacteria, Male and femaleness in bacteria (F+, F’

and Hfr), Plasmids and pilus mediated transfer of genes in the conjugation process in E.coli, Homologous Recombination, Site specific Recombination (Holliday model).

SUGGESTED READINGS:

PRESCOTI’S MICROBIOLOGY: Joanne Willey & Linda Sherwood & Christopher J.W.

TEXT BOOK OF MICROBIOLOGY: Ananthanaran & Panikor’s MICROBIOLOGY: AN INTRODUCTION: Gerard J. Torfora FOOD MICROBIOLOGY: Frazier/Werthoff-William C. Frazier

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10 19 December 2018

Course Number: VHS213, Course Title: COMPUTER APPLS. IN FOOD INDUSTRY

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 min)week: 4(L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1

Importance of computerization & IT in Food Industries, Operating environments and information systems for various types of food industries, principles of communication.

UNIT 2

Role of Computer in Optimization, introduction to operation research, a computer oriented algorithmic approach, Queuing System and waiting models, PERT, CPS and CPM.

UNIT 3

Food Process Modeling and Simulation, CAD and CAM in Food Industry instrumentation process control, inventory control, Automation, Robotics Expert System and artificial intelligence.

UNIT 4

Application of MS Excel to Solve the problems of food technology, Statistical quality control, Sensory evaluation of food and chemical kinetic in food processing, Use of word processing software for creating report and presentation.

UNIT 5

Familiarization with the application of computer in food industries –Milk plant, Bakery Units, Fruit and Vegetable processing unit, Familiarization with software related to food industry, Ergonomics application in the same, visit to industry and case study problems on computer.

SUGGESTED READINGS:

Eiri : book of milk processing dairy products and packaging technology subhash biswas (author), subhash bhattacharya (author) milk and milk products technology paperback – 2006.

P. Walstra (author), pieter walstra (author), jan t. M. Woutersdairy science and technology, second edition (food science and technology) hardcover – import, 29 sep 2005.

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11 19 December 2018

Course Number: VHS215, Course Title: PROCESS. OF MILK&MILK PRODUCTS PR.I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week: 5(L-0+T-0+P-4/S-1), Min.pds./sem.:65

UNIT 1 [10 pds]

Necessity of housekeeping, Maintaining general safety, First aid practice & treatment, Safety precautions taken & use safety equipments including fire fighting equipments, Familiarization of organization & their Milk& milk products unit, Handling of tools, equipments, & machineries in the section & proper utilization & upkeep, Indenting & procurement of tools and materials from store as need, Performing basic platform like COB, Sensory tests.

UNIT 2 [10 pds]

Conduct market survey of different dairy products available, Survey of availability of the raw material for dairy industry, Visit and study of a dairy plant, Test milk for its quality, Conduct primary processing of market milk & store, Determination of specific gravity by lactometer.

UNIT 3 [10 pds]

Prepare to produce the: Standard milk, Toned milk, Double toned milk. Storing the milk products hygienically. Determination of Acidity of milk and milk products.

UNIT 4 [10 pds]

Prepare to produce the: Pasteurized milk, Flavoured milk, Fermented milk. Storing the milk products hygienically. Determination of fat by Gerber method in milk.

UNIT-5 [12 pds]

Practice to prepare the followings: Paneer, Chhena, Mawa, Dahi, Srikhand, Ghee, Buttermilk.

Determination of Ts and SNF in milk and Milk products.

SUGGESTED READINGS:

DAIRY & TECHNOLOGY: Pieter Walstra, Jan T.M. Wouters and Tom J. Geurts CRC Taylor of Francis OUTLINES OF DAIRY TECHNOLOGY: Sukumar De

FUNDAMENTALS OF DAIRY TECHNOLOGY: CN.S Rathore, SS Chosta, G.K. Mathur, Himanshu Publication

Course Number: VHS216, Course Title: FRUITS & VEGETABLES PROCESSING PR.2

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week: 5(L-0+T-0+P-5/S-), Min.pds./sem.:65

UNIT 1: MICROBIOLOGY OF FRUITS & VEGETABLE

(a) Fundamentals of microbiology: morphology, general cytology, reproduction of bacteria, fungi, yeast, physiology of micro organisms. (b) Microorganisms of fresh & canned fruits and vegetables.

(c) Sources and prevention of contamination in fruits and vegetables and their products.

UNIT 2: INTRODUCTION TO FOOD BEVERAGES

(a) Importance of food beverages for: entrepreneurship development, Definition and classification, scope of food beverages. (b) Raw materials used for beverages, and their properties. (c) Standards for food beverages, Quality of water for beverages

UNIT 3: PRODUCTION OF FRUIT JUICES

(a) Knowledge of different Fruits: - mango, orange, papaya, lemon, jamun. (b) Knowledge of different fruits juices used in Industry.-Principle and method of production of different fruits juices.

(c) Production of Ready-To-Serve (RTS) fruit beverages, Squash, nectar concentrate, syrup, sherbets.

UNIT 4: BEVERAGE MAKING & SAFETY

(a) Knowledge of machineries & equipments , maintenance & safety precautions to be used in processing of beverages :- (Juice extractor, pulpier, fermented, vinegar generator, crown corking machine, bottle filling machine, Soda water m/c , basket press, filter press etc.) (b) Quality control in Beverage industry, Knowledge of FPO standards for fruit Beverages. (c) Indian food standard:- Food safety standard Act 2005 & Bill 2005. Any order issued under essential commodity Act 1955.

Prevention of food adulteration Act 1954(37-1954). Hazard Analysis & Critical Control Point (HACCP).

UNIT 5: COSTING & MARKETING

(a) Knowledge of market survey procedures, Knowledge of marketing strategies. (b) Methods of marketing feedback. (c) Knowledge of CRM (Customer related management)- Marketing & soft skill, leadership, problem solving, decision making skill etc. (d) Knowledge of cost analysis &

attractive packaging. (e) Knowledge of advertising procedure.

SUGGESTED READINGS:

Ranganna: Handbook of analysis and quality control for fruit and vegetable products

F. Leslie hart, Harry Johnstone Fisher by Modern food analysis Springer-verlag, - technology & engineering -

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12 19 December 2018

Course Number: VHS217, Course Title: QUANTITY FOOD PRODUCTION SERVICE II

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week: 5(L-0+T-0+P-5/S), Min.pds./sem.:65

Menu planning and food services:

 Construction of menu

 Types of food services Table, Assisted, Self Services, Single point, Specialized Food production system management:

 Production forecasting and scheduling

 Production control- use of standardised recipes

 Process of recipe standardization

 Survey to find out prevailing prices of food stuffs.

 Planning meal for Planning meal for quantity

 Banquet

 Packed meal

 Restaurants

 Standardised recipes for quantity 100,250,500.

 Planning and organizing meal for a party

Course Number: VHS218, Course Title: PROJECT I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 mts. each)/week: 6(L-2+T-0+P/S-1), Min.pds./sem.:78

 Candidate will explore the market at local level and collect samples of seasonally available fruits & vegetables.

 Cost estimation, marketing through agents, salesman, retailers.

 Presentation of collected matter in appropriate format and viva.

Course Number: VHS204, Title: ENTREPRENEURSHIP & SOFT SKILLS

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since Session: 2015-16 Total Credits: 2, Periods(55 mts. each)/week: 3 (L-0+T-0+P/S-3), Min.pds./sem.:39

UNIT 1 [7 pds]

(a) Meaning and nature of Entrepreneurship, characteristics of an entrepreneur, (b) Types of Entrepreneurs (c) Innovation and Business Idea Generation, Opportunity Scanning, (d) Preparation of Business Plan.

UNIT 2 [8 pds]

(a) Business ownership, forms of legal business ownership (b) Financing of enterprises: Sources of finance- Term loans, Venture capital (c) Role of accreditation agencies in business plan (d) Small scale industries in India: benefits for entrepreneurs.

UNIT 3 [8 pds]

(a) Project Identification and project formulation (b) Project feasibility study and appraisal (c) Nature and purpose of project report, (d) Elements of project report and contents of project report.

UNIT 4 [8 pds]

(a) Professional Communication- Writing Emails, business letters, reports, (b) Etiquettes in the Workplace, Telephone Etiquette, and Functional Reading/Writing. Forms, instructions, warnings, labels, etc.

UNIT 5 [8 pds]

(a) Interpersonal skills- Building strong relationships, customer-sales, employer-employee being a good Listener, (b) Developing empathy and rapport, Conflict Resolution: Role of Human Resource Development.

SUGGESTED READINGS:

Rajendra Pal and J.S. Korlhalli – Essentials of Business Communication. Sultan Chand and Sons Ltd.

Forbat, John, “Entrepreneurship” New Age International.

Havinal, Veerbhadrappa, “Management and Entrepreneurship” New Age International Joseph, L. Massod, “Essential of Management", Prentice Hall of India.

Robert A. Baron, Essentials of Entrepreneurship, Oklahoma State University, US Björn Bjerke, About Entrepreneurship, Linnaeus University, Sweden

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13 19 December 2018

Course No.GKC251, Title: SC.METH., G.K. & CURRENT AFFAIRS II

Class: B.Voc., Status: Core Course, Approved since session: 2004-05

Total Credits: 1, Periods(55 mts. each)/week: 2(L-2+ T -O+P/S-O), Min.pds./sem.:26 UNIT 1: POLITICAL SCIENCE-INDIA

Constitution-preamble, citizenship, fundamental, rights, Distribution of powers, General elections, Mode of amendments, Some important amendments, President, Prime Minister and their tenure, salary, powers etc., Defence Forces and Awards.

UNIT 2: POLITICAL SCIENCE

INDIA-Important Indian Political Parties and their symbols, Important Indian Newspapers.

WORLD-United Nations Organisation - its main organs, specialised agencies of UNO, major blocks, treaties, alliances, conferences and associations.

UINT 3: ECONOMICS-INDIA

Some basic economic facts, Five Year Plans, Industrial developments, Principal industries, Industrial Financial Institutions.

UNIT 4: ECONOMICS-WORLD

Important internationals monetary organisations, Currencies of different countries, Glossary of economic terms.

UNIT 5: ENVIRONMENTAL STUDIES-ECO SYSTEM & BIODIVERSITY

(a) Ecosystem - Concept, Structure and Function, Energy Flow in the Ecosystem, Food Chain, Forest Ecosystem, Grassland Ecosystem, Desert Ecosystem, Aquatic Ecosystem (b) Biodiversity and its Conservation - Introduction, genetic species and Ecosystem Diversity, Value of Bio-diversity, India as a Mega-Diversity Nation, Hot-spots of Biodiversity, Threats to Biodiversity, Endangered and Endemic Species in India, Conservation of Biodiversity.

14 19 December 2018

Course Number: RDC251, Course Title: AGRICULTURAL OPERATIONS

Class: B.Voc. (Food process.), Status of Course: Major Course, Approved since session: 2000-01 Total Credits: 1, Periods (55 mts. each)/week: 2(L:1+T:0+P:1+S:0), Min.pds./sem: 26

UNIT 1

Concept of Agriculture- importance, problems of modern agriculture, classification of crops, Agriculture at a glance

UNIT 2

Land management and seed sowing- Field preparation (hoeing, harrowing, planking) nursery raising soil treatment, Seed types, seed rate, spacing, seed treatment method of sowing UNIT 3

Nutritional management- Essential elements, their role, deficiency symptoms and classification, difference between organic manure and chemical fertilizers, types, green manures vermin compost, bio fertilizers, modes of manurial application.

UNIT 4

Intercultural operations-(i) Water management- Irrigation importance, critical stages methods of irrigation.

(ii) Crop protection- Importance diseases (casual organism and symptoms), insect and non-insect pests and prominent weeds causing damage to important crops, preventive and curative measures.

UNIT 5

Harvesting and post harvest management- Harvesting, threshing, winnowing, grain drying and storage of the produce.

PRACTICAL

1. Acquaintance with layout of an ideal agricultural farm through field visit

2. Identification of important crop seeds, manures fertilizers, diseases, insect pests and weeds 3. Understanding of the plant protection measures

4. Actual in-field participation in various farm activities viz., field preparation, sowing, intercultural activities (weeding, earthing, rouging, watering, manorial application), spraying and dusting of plant protection chemicals, harvesting, bundling threshing winnowing

Course Number: RDC252, Course Title: SOCIAL SERVICE

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 1, Periods(55 min. each)/week: (L-0+T-0+P/S-2), Min.Pds./Sem.:28

To familiarize and participate in cleaning, field preparation, seeding, weeding, harvesting and threshing activities related to Agricultural Operations.

To sensitize students regarding keeping their surroundings clean by practically carrying the activity in campus and around D.E.I. (Deemed University) and work for all round development of society.

Course Number: CAC251, Course Title: CO-CURRICULAR ACTIVITIES

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 min. each)/week: 6(L-0+T-0+P/S-6), Min. Pds./Sem.:78

To encourage students in cultural activities viz. Dramatics & Music Competition, Games & Sports and literary activities viz. Hindi & English Essays, Hindi & English Debate Competition to have overall development of the student

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15 19 December 2018

Course Number: CRC251, Course Title: COMPARATIVE STUDY OF RELIGION

Class: B.Voc., Status of Course: CORE COURSE, Approved since session: 1999-2000 Total Credits: 2, Periods(55 mts. each)/week: 2 (L-2+T-0+P/S-0), Min.pds./sem.: 26 1. INTRODUCTION: (a) Meaning of Religion-Importance and value of religion in human life. (b) Primitive Religious ideas and beliefs. (c) Historical Religions: Theistic religions: Non-Theistic religions and secular humanism. (d) Religion and Science: Faith and reason.

2. THE HINDU RELIGIOUS TRADITIONS: (a) Pre-Vedic Indus Religious ideas: Yoga, Sakti, Cult and other forms of religious life. (b) The Vedic Religion: Gods, Sacrifices, Priests. (c) Upanishadic religion: Brahama-atman, Knowledge, Moral virtues.

3. THE BUDDHIST RELIGIOUS TRADITIONS: (a) Sramana thought and the origins of Buddhism: Life of Buddha. (b) The basic teachings of the Buddha: Four Holy truths, Sila, Samadhi, Prajuna, Middle ways, Nirvana, Samsars. (c) Spread of Buddhism in India and the world.(Sects and schools of Buddhism, Ashoka) (d) Mahayana and the Buddhisttva, Doctrine of Karuna and Universal liberation.

4. JAINISM: (a) Antiquity of Munis: Parsvanatha’s teachings. (b) Life of Mahavira, His teachings:

Great vows. (c) Jain doctrine of self and liberation, Ahimsa.

5. JUDAISM AND CHRISTIANITY: (a) Prophets of Israel: Moses and His teachings. (b) Life of Jesus Christ and Ten Commandments, the Bible. (c) Christian Doctrine of God and Salvation. (d) Sects of Christian Church with special reference to India.

6. ISLAM: (a) Life of Prophet Mohammed. (b) The teachings of the Islam and Muslim creed. (c) Sects of Islam and Sufism.

7. THE SANT TRADITIONS OF INDIA: (a) Bhakti Renaissance. (b) Kabir and Guru Nanak:

Teachings. (c) Radhasoami Faith.

8. MODERN RELIGION MOVEMENTS: Arya Samaj, Brahma Samaj, Theosophical Society etc.

9. LESSONS FROM COMPARATIVE RELIGIONS AND INTER-RELIGIOUS UNDERSTANDING:

Note: The teacher while discussing the principles of Religions will also touch upon Major scriptures and lives of important religious leaders.

SUGGESTED READINGS:

Joshi LM & Singh Harbans: AN INTRODUCTION TO INDIAN RELIGIONS Tagore, Ravindranath: RELIGION OF MAN.

Misra, Brahm Shanker: DISCOURSES ON RADHASOAMI FAITH Bhagwan Das: SAB DHARMON KI BUNIYADI EKTA Bhagwandas: ESSENTIAL UNITY OF ALL RELIGIONS Singh GR & Devis CW: VISHWA KE PRAMUKH DHARM Chaturvedi, Parashuram: UTTARI BHARAT KI SANT PARAMPARA

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16 19 December 2018

Course Number: VHS311, Course Title: FUNDAMENTALS OF BIOCHEMISTRY II

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 mts. each)/week: 4 (L-4+T-0+P-0), Min.pds./sem.:52

UNIT 1: METABOLISM OF CARBOHYDRATE

(a) Utilization of glucose (b) Intermediary metabolism of carbohydrate (c) Glycogenesis (d) Cyclic AMP (e) Cyclic GMP (f) Glycogenolysis (g) Glycolysis (h) Gluconeogenesis.

UNIT 2: METABOLISM OF LIPIDS

(a) Oxidation of triacylglycerol (b) Beta-oxidation of fatty acid (c) Biosynthesis of lipid (d) Biosynthesis of acylglycerols (e) Biosynthesis of phospholipids (f) Lipid transport (g) Metabolism of the plasma lipoproteins (h) Fatty liver and lipotropic factors (i) Ketosis.

UNIT 3: PROTEIN METABOLISM

(a) Intermediary metabolism of protein (b) Synthesis of urea (c) Transamination (e) Oxidative deamination (f) Urea cycle (g) Decarboxylation.

UNIT 4: OVERVIEW OF INTERMEDIARY METABOLISM

(a) Carbohydrate metabolism (b) Lipid metabolism (c) Amino acid metabolism.

UNIT 5: BIOENERGETICS

Concepts of internal energy, enthalpy & entropy, !ST & 2^ND Law of Thermodynamics, Free energy &

their application bin Bioenergetic Processes, Basic concept of energy expenditure, Unit of energy, Maesurement of Food stuff by Bomb Calorimeter, Calorific value of protein, carbohydrates & fats.

SUGGESTED READINGS:

HARPER’S ILLUSTRATED BIOCHEMISTRY: Mc Grill-Hill PRINCIPLES OF BIOCHEMISTRY: Lehninger A.Z., Nelson D.L.

FOOD MICROBIOLOGY: Frazier & Werthoff

Course Number: VHS312, Course Title: FOOD MICROBIOLOGY

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2016-17 Total Credits: 4, Periods(55 mts. each)/week:4 (L-3 + T-1+P/S-0), Min.pds./ sem.:52

UNIT 1: FOOD & MICROBES

Food & Microbes: Food as a substrate for microbes, Significance of microorganism in foods, Microbes important in food microbiology, Contamination of food, General Principles of spoilage.

UNIT 2: PRINCIPLES OF FOOD PRESERVATION

Principles of preparation of food in relevance to microbiology: General principles of food preservation, Preservation by use of high temperature, low temperature, Drying, food additives &

radiation.

UNIT 3: FOOD CONTAMINATION, PRESERVATION & SPOILAGE -I

Contamination, Preservation & Spoilage of different kinds of foods of plant origin: Contamination, Preservation and spoilage of cereals & cereal products, sugars & sugar products, vegetables &

fruits, heat canned foods.

UNIT 4: FOOD CONTAMINATION, PRESERVATION & SPOILAGE -II

Contamination, Preservation & Spoilage of different kinds of foods of animal origin: Contamination, Preservation and spoilage of meats& meat products, fish & other seafoods, eggs, poultry, Milk &

Milk products.

UNIT 5: MICROORGANISMS AS SOURCE OF FOOD

SCP, Spirulina, Mushroom, Yeasts, cheese and dairy products , fermented products.

Food-borne illness : Bacterial food infections & Intoxication – Clostridium, Vibrio, E.Coli, Bacillus, Yersinia, Campylobacter, Listeria ; Mycotoxins. Microbiology & food sanitation : GMP & HACCP & the role of food microbiologists.

SUGGESTED READINGS:

Microbiology: An application based approach. M.J. Pelczar, ECS Chan; N.R. Krieg.

General Microbiology by R.Y. Stanier, E.A. Adelberg; J. L. Ingraham.

Sikayata, B. 1995: TECHNIQUES IN APPLIED MICROBIOLOGY Vol. 31. Elsevier Science. Amesterdam.

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17 19 December 2018

Course Number: VHS313, Course Title: MICROBIOLOGY PRACTICAL I

1. Preparation of common laboratory media and Special media

2. Staining of Bacteria: Gram’s staining, acid – fast, Spore, Capusle & flagellar Staining, motility of bacteria, staining, Motility of bacteria, staininh of yeast & molds

3. Identification of important molds & yeast 4. Microbiology of air

5. Microbiology of water 6. Microbiology of soil

Course Number: VHS314, Course Title: TECHNOLOGY OF MILK PRODUCTS PRAC.

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 4, Periods(55 mts. each)/week:6 (L- + T-+P-3/S-0), Min.pds./ sem.:78

UNIT 1

Testing of packaging materials for quality assurance like determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture resistance; vacuum packaging of dairy products.

UNIT 2

Preparation of various types of cream & Icream Preparation of different milk based sweets.

UNIT 3

Microwave heating of traditional milk delicacies for shelf life extension; application of membrane technology for improving the quality of traditional products from cow and buffalo milk.

UNIT 4

preparation of feasibility report for establishing commercial units for traditional products.

UNIT 5

Marketing through agents, salesman, retailers etc., Practice on collection of records and delivery of milk & milk products.

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18 19 December 2018

Course Number: VHS315, Course Title: TECHNOLOGY OF CEREALS AND PULSES

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session:2017-18 Total Credits: 4, Periods(55 mts. each)/week: 4 (L-4 + T-+P-/S-0), Min.pds./ sem.:52

UNIT 1

General introduction and production and utilization trends; Structure and composition of common cereals and pulses.

UNIT 2

Wheat: Types and physicochemical characteristics; wheat milling -products and byproducts; factors affecting quality parameters; physical, chemical and rheological tests on wheat flour; additives used in bakery products; flour improvers and bleaching agents; manufacture of bakery products, pasta products and various processed cereal-based foods; manufacture of whole wheat atta, blended flour and fortified flour.

UNIT 3

Rice: Classification, physicochemical characteristics; cooking quality; rice milling technology; byproducts of rice milling and their utilization; Parboiling of rice- technology and effect on quality characteristics; aging of rice - quality changes; processed products based on rice.

UNIT 4

Corn: Types and nutritive value; dry and wet milling, manufacture of value-added products;

processing of barley, oats, sorghum and millets.

UNIT 5

(a) Legumes: composition, anti-nutritional factors, processing and storage;

(b) Protein concentrates and isolates; extrusion cooking technology; snack foods; development of low cost protein foods.

SUGGESTED READINGS B. Shrilakshmi: FOOD SCIENCE

S. Manay: FOOD FACTS AND PRINCIPLES Kent: TECHNOLOGY OF CEREALS

Course Number: VHS316, Course Title: ADV. FOOD PROCESSING & TECHNOLOGY Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week:3 (L- + T-+P-4/S-0), Min.pds./ sem.:39

UNIT 1

Principles of Fresh Food Storage: Effect of cold storage and quality, Shelf life studies, Recent trends in packaging, Aseptic, Modified atmosphere, Vacuum packaging, Gas packed refrigerated foods;

Sub atmospheric storage.

UNIT 2

Principles of thermal processing of food. Pasteurization, sterilization and canning. Retort processing of Ready to eat (RTE) products. Dehydration of fruits, vegetables. Osmotic dehydration.

UNIT 3

Nanotechnology: Principle and application in foods. High pressure processing concept and its application.

UNIT 4

Newer methods of thermal processing- batch and continuous; application of infra-red microwaves;

ohmic heating.

UNIT 5

Other non-thermal methods, chemical preservatives, irradiation, Application of Hurdle technology and minimal processing. GRAS and permissible limits for chemical preservatives.

SUGGESTED READINGS:

Arsdel WB, Copley MJ & Morgan AI. 1973. Food Dehydration. 2nd Ed. Vols. I, II. AVI Publ.

Desrosier NW & James N.1977. Technology of Food Preservation. 4th Ed. AVI. Publ.

Fellows PJ. 2005. Food Processing Technology: Principle and Practice. 2nd Ed. CRC. 4. Jelen P. 1985 Introduction to Food Processing. Prentice Hall.

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19 19 December 2018

Course Number: VHS304, Course Title: SOFT SKILLS,ENTREPRENEURSHIP&ETHICS

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since Session: 2015-16 Total Credits: 4, Periods(55 mts. each)/week: 6 (L-0+T-0+P/S-6), Min.pds./sem.: 78

UNIT 1: CREATIVE WRITING [18 pds]

(a)Reading and Listening Comprehension (b) Reporting on Situations and Survey (c) Paragraph- Writing (d) Essay Writing and Expansion of Ideas (e) Writing of Advertisements.

UNIT 2: BUDGETING [15 pds]

(a) Meaning of cost, Elements of Cost; Classification of Costs. (b) Costing methods: Absorption costing, job and contract costing, process costing, marginal costing.

UNIT 3: MANAGEMENT ACCOUNTING AND FINANACE [15 pds]

(a) Budgetary control: meaning, importance and limitations of budget, types of budget: sales budget, cash budget, production budget. (b) Capital Budgeting and Investment Appraisal: Net Present value (NPV), Internal Rate of Return (IRR), Payback Period. (c) Break-even-analysis as a decision tool for profit planning.

UNIT 4: ETHICS AND VALUES [15 pds]

(a) Ethics in business needs of society. (b) Societal values: The modern search for a ‘good’ society, justice, democracy, secularism, rule of law; responsibilities to society. (c)Values in Indian Constitution: Aesthetic values: Perception and enjoyment of beauty, simplicity, clarity.

Unit 5: SELF DEVELOPMENT [15 pds]

(a) Transitioning into a professional- Developing professional traits, Commitment, Accountability, Flexibility, Essential Character Traits, Dealing with Challenges, Cross-cultural Sensitivity (b) Physical Grooming-How to make an impact/impression, Dress, Personal hygiene, Body posture.

SUGGESTED READINGS:

W.J. Smart – A Handbook of Effective English A.S. Hornby- A Guide to Pattern and Usage in English

K.K. Sinha. Business Communication. Galgotia Publishing CO. new Delhi

Rajendra Pal and J.S. Korlhalli – Essentials of Business Communication. Sultan Chand and Sons Ltd,.

Course No.GKC351, Course Title: SC.METH., G.K. & CURRENT AFFAIRS III

Class: BBM/BSSc/BA/BCom/BSc/BSc Engg., Status: Core Course, Approved since session: 2004-05 Total Credits: 1, Periods(50 mts. each)/week:1(L-1+ T -O+P/S-O), Min.pds./sem. :13

UNIT 1: SCIENCE - Some basic definitions of Scientific terms.

UNIT 2: SCIENCE - Human Physiology and anatomy, Hygiene, Drugs, Diseases.

UNIT 3: SCIENCE- Information Technology - basic terminology, development in India, Bio- technology - basic terminology, important centres in India and World.

UNIT 4: SCIENCE - Inventions and discoveries, Indian Space Programmes, Atomic energy in India, Research centres and Laboratories in India.

UNIT 5: ENVIRONMENTAL STUDIES-POLLUTION AND DISASTER MANAGEMENT

Definition, Causes, Effects and Control Measures of Air, Water, Soil, Marine, Noise and Thermal Pollution, Nuclear Hazards, Solid Waste Management, Role of an Individual in Prevention of Pollution. Floods, Earthquake, Cyclone and Land Slides.

20 19 December 2018

Course Number: VHS411, Course Title: ADVANCE BIOCHEMISTRY

UNIT 1: NUCLEOTIDES

(a) Structure (b) Nucleosides and nucleotide (c) Naturally occurring nucleotides (d) Synthetic (e) derivatives (f) Clinical aspects (g) Diagrammatic compendium.

UNIT 2: NUCLEIC ACIDS AND CHROMATIN

(a) Chemistry of DNA (b) Chemistry of RNA (c) Structural organization of RNA (d) DNA and gene (e) Biological importance of nucleic acids (f) Nucleoprotein (g) Clinical aspects.

UNIT 3: ENZYMES

(a) Introduction (b) Definition (c) Names (d) Classification (e) Properties of enzyme (f) Enzyme specificity, Mechanism of Action.

UNIT 4: THE ENERGY REQUIREMENTS OF THE BODY

(a) The energy requirement of man (b) Basal metabolism (c) Specific dynamic action (SDA) (d) Caloric requirement

UNIT 5: TOXICANTS IN FOOD

(a) Naturally occurring toxicants (b) Fungal Contamination (c) Toxic effects of some metals &

chemicals.

SUGGESTED READINGS:

Harper’s Illustrated Biochemistry, 28th Edition, McGraw-Hill

Lehninger A.L, Nelson D.L and Cox M.M (2009). Principles of Biochemistry, 6th Edition, CBS Publisher and Distributors

Course Number: VHS412, Course Title: INDUSTRIAL MICROBIOLOGY

UNIT 1: GENERAL MICROBIOLOGY

Microbial Metabolism & energetic, General understanding to enzymes & their regulation, Microbial growth processes: Microbial culture, medium development & growth condition, strain selection, improvement & preservation, Production medium & industrial sterilization, Fermentors & their types UNIT 2 MICROBES IN FOOD INDUSTRY

Production of alcoholic beverages, organic acid , enzymes, vitamins, amino acids. Microbes in dairy industry.

UNIT 3 MICROBES IN MEDICINE

Microbes in other industries and thier products: In medicine –antibiotics & vaccine production, in agriculture biotechnology in soil improvement & insect control, in bio-leaching and as research tools.

UNIT 4: MICROBES IN OTHER INDUSTRIES

Other industrial application of microbes: Biodegradation enhancement, oil spill degradation;

bioleaching of metals, Microorganism and recovery of raw material. Bioremediation.

UNIT 5: PATENTS AND COPYRIGHTS

Bio safety: IPR and IPP WIPO; Trade marks; Patents; Copyrights ;Some cases of patenting of food materials

SUGGESTED READINGS:

Microbiology: An application based approach. M.J. Pelczar, ECS Chan; N.R. Krieg.

General Microbiology by R.Y. Stanier, E.A. Adelberg; J. L. Ingraham.

Casida, L. E Industrial Microbiology, 5^thED. Oxford university press.

Presscott and Dunn. Reed G. (Eds), Industrial Microbiology CBS pub. New Delhi.

Sikayata, B. 1995: TECHNIQUES IN APPLIED MICROBIOLOGY Vol. 31. Elsevier Science. Amesterdam.

Gaden, E.L., Jr. 1981: PRODUCTION METHOD IN INDUSTRIAL MICROBIOLOGY. Sc. Am. 245(3): 180-96.

Casida, L. E. 1968: INDUSTRIAL MICROBIOLOGY, NEW YORK: JOHN WILEY AND SONS.

Miller, B. M. and Hitsky, W: 1976: INDUSTRIAL MICROBIOLOGY, New York: McGraw-Hill.

Course Number: VHS413, Course title: MICROBIOLOGY PRACTICAL II

1. Preparation of common lab media & special media

2. Staining of Bacteria- Gram Staining, Staining of yeast & mold 3. Identification of important molds & yeast

4. Microbiological analysis of processed food 5. Microbiological analysis of unprocessed food

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Course Number: VHS414, Course Title: TECHNOLOGY OF OILSEEDS & SPICES

UNIT 1: SPICES

Spices – Brief History of spices, general functions of spices, classification of spices, uses of vegetables/fruits as spices, uses of spices.

UNIT 2: PROCESSING OF SPICES

processing & storage of: spices, garlic, ginger, coriander, turmeric and their uses UNIT 3: OILSEED

Structure & composition of oilseed -general structure of oilseeds, general composition of oilseeds, classification of oils, value-addition using oilseeds. anti nutritional factors in Oil Seeds

UNIT 4: POST HARVEST TECHNOLOGY OF OILSEEDS

Handling, Drying and storage, grading, Pre treatments, cleaning, Heat Treatment, Recovery of Oil, the ghanies, the expellers, solvent extraction plans, refining and vanapati production, packaging of oil, utilization of deoiled cake/meal, marketing of oil seeds

UNIT 5: UTILIZATION OF OIL SEEDS

Processing for production of Coconut oil, groundnut oil sesame oil, peanut butter. Processing for production of edible oil, meal, flour, protein concentration isolate, extraction cooking techniques

SUGGESTED READINGS:

B. Shrilakshmi: FOOD SCIENCE

N. Shakuntala Manay: FOOD FACTS AND PRINCIPLES Herbs, Spices and Essential Oils

Post Harvest Operations in Developing Countries, UNIDO and FAO Weiss, E.A., Spice crops, in Spice crops. 2002.

De Silva, K.T., A manual on the essential oil industry. 1995, Vienna: UNIDO. 232.

Ravindran, P.N., Black pepper: Piper nigrum, in Black pepper: Piper nigrum. 2000.

Course Number: VHS415, Course Title: TECH.OF CEREAL,PULSES,OIL&SPICES PR

UNIT 1

Physical chemical test on wheat and rice, To prepare Amylase rich foods Amylase rich foods (ARF) from cereals, Physicochemical and rheological properties.

UNIT 2

Cereal Processing, Conduction of wheat and rice, Milling of wheat and rice, Practical of making Semolina, Gruel & Refined flour.

UNIT 3

Pulse Processing, Study the time and water required for sprouting whole pulse and legumes.

UNIT 4

Parboiling of rice, Malting, Puffing & Popping Gram.

UNIT 5

Refraction of oil using expeller and solvent extract method, Preparation of oil, mayonnaises, Shortenings Agents, Testing of Rancidity.

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22 19 December 2018

Course Number: VHS416, Course Title: PROJECT II

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:4,

Project based on cereals, Pulses Oil & spices- Development of innovative cereal & pulse based products, Learning about market trends, Marketing of Products developed.

Course Number: VHS417, Course Title: INDUSTRIAL INTERNSHIP I

Class: B.Voc. (Food process.), Status of course: MAJOR COURSE, Approved since session: 2015-16 Total Credits: 8,

The practical training is intended to place students in actual work situation for the stipulated 50 days with a view to:

(1) Develop understanding regarding the nature of activities, size and scale of operations and environment in which students are going to work after completing the courses of study

(2) Understand and conceptualize the subject based knowledge given in the class room in the context of its application at work places

(3) Have first hand experience and develop confidence amongst the students to enable them to use and apply institute based knowledge and skills to solve practical problems in the world of work (4) Develop interpersonal relationship, communication skills, and positive attitudes.

(5) A field experience of any food processing unit or food industry.

(6) The effectiveness would be evaluated by (1) a midterm report sent to supervisor after completing four weeks (2) presentation of training report in department and defending the viva. (7) A satisfactory training certificate from the industry where training was done.