M Tech. Food Technology

Processing Technology

1. Emerging Technologies in Food Processing
2. Emerging Technologies in Food Packaging
3. Industrial Manufacturing of Food and Beverages
4. Food Material and Product Properties
5. Cocoa and Chocolate Processing Technologies
6. Spices, Herbs and Condiments
7. Meat, Poultry, Fish and Egg Processing
8. Nutraceuticals and Specialty Foods
9. Frozen and Concentrated Foods
10. Aseptic Processing and Packaging
11. Traditional Foods
12. Technologies of Convenience Foods
13. Food Powders and Premixes
14. Food Ingredients and Additives
15. Flavour Chemistry and Technology
16. Bioprocessing and Separation Technology
17. Enzymes in Food Processing
18. Food Process Automation and Modelling
19. Zero Waste Processing
20. Special Problem/ Summer Internship

Processing Engineering

1. Emerging Food Engineering Operations
2. Engineering Properties of Food Materials
3. Transport Phenomenon
4. Bio Processing and Down Stream Engineering
5. Energy Management and Auditing in Food Industry
6. Numerical Techniques and Simulation
7. Computer Aided Design of Food Plant Machinery and Equipment
8. Food Safety and Storage Engineering
9. Equipment, Machine and System Design for Indigenous Food Product
10. Operation Research
11. Process Control in Food Industries
12. Project Engineering and Management
13. Food Process Automation and Robotics
14. Water and Waste Management

Safety and Quality

1. Techniques in Food Quality Analysis
2. Microbiology of Food Spoilage and Pathogens
3. Advanced Food Chemistry
4. Global Food Laws and Regulations
5. Food Safety Management Systems and Certification
6. Process and Products Monitoring for Quality Assurance
7. Quality Concepts and Chain Traceability
8. Management of Food By-products and Waste
9. Special Problem/ Summer Internship
10. Toxicology of Food Ingredients and Products
11. Food Plant Utilities and Sanitation

Processing Technology

1. Emerging Technologies in Food Processing

Content: Membrane Technology: Pressure activated membrane processes: MF, UF, NF and RO and their industrial application. Membrane distillation. Supercritical fluid extraction: Concept, property of super critical fluids SCF, extraction methods, application in food processing. Microwave and radio frequency processing: Advantages, mechanism of heat generation, application in food processing: microwave blanching, sterilization and finish drying. Hurdle technology: Concept and Principle, Preservation techniques as hurdles and their principles, hurdle tech foods. High Pressure processing: Concept, equipment for HPP treatment, mechanism of microbial and enzyme inactivation and its application in food processing, effect on food constituents. Ultrasonic processing: Properties of ultrasonic, types of equipment, application of ultrasonic as processing technique. Newer techniques in food processing: principle and application of High intensity light, pulse electric field, ohmic heating, IR heating, inductive heating, cold plasma, and pulsed X-rays in food processing and preservation, Cryo-processing of foods Nanotechnology: Principles and applications in foods.

Practical: To evaluate the characteristics of treated water using RO system; To study production and characteristics of treated water using, microfiltration, UF, NF and RO system; To study the effect of ultrafiltration process on fruit juices quality; To study suitability and production of fruit juices using ultrafiltration; To study the effect of microfiltration process on milk quality; To study super critical fluid extraction system and to carry out extraction of bioactive compound from selected samples; To carry out extraction of lycopene from tomato using SCFE system; To study microwave system and to evaluate the effect of different power on drying characteristics of selected vegetable products; To study microwave blanching of vegetable and determination of blanching efficacy; To study the ultrasonicator and evaluate the effect of ultrasonication on microorganism in sample; To study the ultrasonicator and to evaluate the effect of ultrasonication on extracted juice yield from fruit pomace; To evaluate the different pre-treatment on oil yield from oil seed cake; To prepare nano emulsion and study of their characteristics; To study ohmic heating system and to study the processing of fruit pup using ohmic heating system; To visit food industries utilizing advance food processing techniques; To study the effect of different drying techniques/ hybrid drying techniques on fruits and vegetables.

1. Emerging Technologies in Food Packaging

Content: Active and intelligent packaging: Active Packaging Techniques and intelligent Packaging Techniques, current use of novel Packaging Techniques, consumers and novel Packaging Oxygen, ethylene and other scavengers: Oxygen scavenging technology, selecting right types of oxygen scavenger, ethylene scavenging technology, carbon dioxide and other scavengers. Antimicrobial food packaging: Antimicrobial agents, constructing antimicrobial packaging systems, factors affecting the effectiveness of antimicrobial packaging. Non-migratory bioactive polymers (NMBP): Advantages of NMBP, Inherently bioactive synthetic polymers: types and application, Polymers with immobilized bioactive compounds and their applications. Time Temperature labels and indicators (TTIs): Defining and classifying TTIs, Requirements for TTIs, development of TTIs, Maximizing the effectiveness of TTIs, Application of TTIs- to monitor shelf-life, and optimization of distribution and stock rotation, leakage indicators, oxygen indicators, micro indicators etc. Freshness indicator in packaging: Compounds indicating the quality of packaged food products, freshness indicators, pathogen indicators, other methods for spoilage detection. Self-heating/rehydrating packages. Packaging-flavour interaction: Factors affecting flavor absorption, role of food matrix, role of differing packaging materials, flavour modification and sensory quality, Study of packaging materials compatibility with foods. Developments in modified atmosphere packaging (MAP): Permeability properties of polymer packaging, measurement of permeability – water and gases. Selection criteria of packaging films, Novel MAP gas, testing novel MAP applications, applying high oxygen MAP. Recycling packaging materials: Recyclability of packaging plastics, improving the recyclability of plastics packaging, testing safety and quality of recycled materials, uses of recycled plastics in packaging. Green plastics for food packaging: Problems of plastic packaging wastes, range of biopolymers, developing novel biodegradable materials. Edible Films and Coatings: Properties, types, sources, applications, advantages, disadvantages, theories of plasticization, challenges and opportunities. PFS machine, seal and closures. Safety and legislative aspects of packaging: Regulatory considerations, plastic, metal, paper and glass packaging.

Practical: Determination of WVTR in different packaging materials; Determination of GTR in different packaging materials.; Study of different ethylene scavengers and their analysis; Study of different oxygen scavengers systems and their analysis; Application of anti-microbial packaging for moisture sensitive foods;  Evaluation of chemical residue migration from package to food; Application of MAP packaging in selected foods; Study of TTI label, leakage indictors etc.; Determination of oxidative changes in packaged foods; Comparative evaluation of flexible and rigid packages for fragile foods; Packaging of foods under inert atmosphere.; To study textural characteristics of selected fruit/ vegetable under MAP storage; Shelf life evaluation and mode up of packaged food product.; Determination of oil and grease resistant test for packaging films; Determination of respiration rate in fresh fruits and vegetables; Determination of shelf life of fresh fruits and vegetables by using edible coating and films.; Effect of edible coating and films on respiration behaviour, chemical, physical and sensory characteristics of fresh fruits and vegetables.; Visit to food packaging material manufacturing industry

1. Industrial Manufacturing of Food and Beverages

Content: Grain products: Industrial manufacturing of grain based products: formulation, processes, machinery and material balance of baked, rolled, shredded, puffed, flaked, roasted products. Extrusion technology: Importance and applications of extrusion in food processing; Pre and post extrusion treatments; Manufacturing process of extruded products; Change of functional properties of food components during extrusion. Breakfast cereals, RTE/RTC foods, instant premixes, functional foods. Fruit and vegetable products: Industrial manufacturing of fruit and vegetable based products: formulation, processes, machinery and material balance of minimally processed, Retorted products, IMF, high moisture stable foods, IQF; Machines and equipment for batch and continuous processing of fruit and vegetable products. Chocolates and candies: Coating or enrobing of chocolate (including pan-coating); Maintenance, safety and hygiene of bakery plants. Fats and oils processing: Technology of refined oil, winterized oil, hydrogenated fat, texturized fat, by-products of fat/oil processing industries – oil seed protein isolates; Quality standards of fats and fatty foods; Antioxidants and its mechanism of application. Beverages: Production technology of beer and wine Non-alcoholic beverages: Carbonated beverages: carbonation equipment, - ingredients-preparation of syrups-Filling system-packaging-containers and closures. Non-carbonated beverage: Coffee bean preparation-processing-brewingdecaffeination- instant coffee, Tea types-black, green, Fruit juices and beverages,. Flash pasteurization, Aseptic Packaging of beverages Tea/coffee and cocoa beverages, Grain based and malted beverages. Packaged drinking water: types, manufacturing processes, quality evaluation and raw and processed water, methods of water treatment, BIS quality standards of bottled water; mineral water, natural spring water, flavoured water, carbonated water.

Practical: Preparation of cereals based fried snack foods; Preparation of cereal, pulses based ready-to-eat snack food by extrusion cooking their quality evaluation; Preparation of cereal grain based puffed products; Development of instant food premixes; Preparation of cereal and legume based roasted snack; Preparation of flaked rice product; To study the effect of roasting time and temperature on quality of pop-corn; Determination of shelf-life and packaging requirements of snack food products; Preparation of fruits/vegetable based ready to serve beverages and quality evaluation; Heat classification of milk powders.; Determination of degree of browning-chemical/physical methods.; Determination of quality of packaged drinking water.; Preparation of wine and beer;  Preparation of soy milk.; Determination of quality of canned food.

1. Food Material and Product Properties

Content: Introduction: Biomaterials and their properties in relation to processing and product development. Physico-chemical characteristics: Shape, sphericity, size, volume, microstructure, density, porosity, surface area, coefficients of friction and angle of repose and influence of constituents on processing. Mechanical and rheological properties: Flow behaviour of granular and powdered food materials, rheological models, creep phenomenon, stress – strain - time effects and relationships, and techniques of model fitting, Elastic vs. textural characteristics and textural profile analysis of food products. Thermal, electrical and optical properties: Specific heat, thermal conductivity, phase transition, thermodynamics-basic principles and laws, Thermodynamic properties of moist air, kinetics of water absorption, heat capacity, thermal diffusivity, electrical resistance and conductance, dielectric constant, reflectivity, transmittivity and absorptivity of incident rays. Food microstructure: Methods and systems for food microstructure, determination of light microscopy, transmission electron microscopy, scanning electron microscopy, other instrumentation and techniques, image analysis: image acquisition, image processing, measurement analysis. Functional properties: Dextrinization, Gelatinisation, Crystallisation, gelation, foaming, coagulation, denaturation and syneresis, foaming, emulsification. Sensory attributes: Sensory properties and correlation with objective indices, microstructure and its relation to texture from their mechanical models and its examination. Sorption behaviour of food: sorption isotherm, modelling.

Practical: To determine physical dimension and shape for suitability of processing and packaging of food materials; To determine bulk, true density and porosity of samples; To determine the angle of repose using rough and smooth surface; Analysis of powder characteristics using powder flow analyser.; To determine the mixing and strength characteristics of wheat flour using faringograph/ mixograph/ mixolab; To determine the amylolytic activity using falling number of wheat flour; Development of stress and strain curve and to study viscosity of Newtonian and non-Newtonian fluid; Effect of temperature on viscosity profile of a food sample; Texture profile analysis of foods samples.; Effect of temperature on textural profile of food; Determination of thermal properties of foods using DSC.; To estimate dielectric constant of foods; Organoleptic evaluation of food materials; TEM and SEM, image analysis and image processing techniques; To determine water activity of food; To determine colour value of food, viz. Lab, whiteness index, yellow index, browning index

1. Cocoa and Chocolate Processing Technologies

Content: Introduction: Cocoa, Occurrence, chemistry of the cocoa bean, analysis of cocoabeans, processing of raw bean, changes taking place during fermentation of cocoa bean Cocoa processing: processing of cocoa bean- Cleaning, roasting, alkalization, cracking and fanning; Nib grinding for cocoa liquor, cocoa butter and cocoa powder; processing of roast bean; chemical changes during various stages of processing. Chocolates: Types, ingredients, chemistry of chocolate manufacture, Mixing, Refining, Conching, Tempering, moulding etc. to obtain chocolate slabs, chocolate bars. Dark, milk and white chocolate and their manufacturing processes. Enrobed and other confectionary products: Compound Coatings & Candy Bars, Tempering technology, Chocolate hollow figures, Chocolate shells, Enrobing technology, Manufacture of candy bars, Presentation and application of vegetable fats. Production of chocolate mass. Packaging, quality and storage of chocolates.

Practical: Anatomical structure of cocoa beans; Effect of fermentation on cocoa beans; Roasting of cocoa beans; Effect of roasting on cocoa beans; Effect of packaging on quality of cocoa beans; Production of cocoa liquor; Production of cocoa butter; Effect of crunching on chocolate; Effect of tempering on chocolate; Fat expulsion during chocolate storage; Production of milk chocolate; Production of dark chocolate; Effect of packaging on quality of chocolate; Effect of storage temperature on chocolate quality

1. Spices, Herbs and Condiments

Content: Introduction: Status and scope of spice processing industries in India; Spices, Herbs and seasonings: sources, production, selection criteria, classification on the basis of origin, physical characteristic. Major spices: Post-Harvest Technology composition, processed products of following spices (1) Ginger (2) Chilli (3) Turmeric (4) Onion and garlic (5) Pepper (6) Cardamom. Minor spices, herbs and leafy vegetables: All spice, Annie seed, sweet Basil, Caraway seed, Cassia, Cinnamon, Clove, Coriander, cumin, Dill seed, nutmeg, mint, Rose merry, saffron, sage Processing technology of Spices: Chemical composition, processing methods, equipment’s used; recent developments in processing. Processing effect on spice quality: Effect of processing on spice quality, contamination of spices with micro-organisms and insects. Spice Essential Oils: methods of extraction, isolation, and encapsulation, Spice Oleoresins: method of extraction, isolation, separation equipment Spices quality evaluation: Criteria for assessment of spice quality

1. Meat, Poultry, Fish and Egg Processing

Content: Meat Industry: Meat and meat products in India-an Industrial profile. Meat production and trade practices. Prospects and problems in production of fresh meat in India, Research and Development activities on meat, fish and poultry products. Gross and microstructure of muscle. Mechanism of muscle contraction and relaxation: Organization of skeletal muscle from gross structure to molecular level. Muscle Communication (sarcolemma, sarcoplasmic reticulum, Innervation). Muscle metabolism. Different types of connective tissues and their relevance to properties of meat. Myofilament proteins and their major functions. Nervous tissue, nerves and the nature of stimuli, membrane potential in nerve and muscle, Events that occur during relaxation and contraction. Cattle and beef, sheep and mutton, pig and pork and their fabrication: Breeds, Preslaughter care, ante and post mortem, slaughter, handling of offal (edible and inedible). Cuts of beef, pork and mutton. Meat inspection and grading: Application and Enforcement of inspection laws, elements of inspection (sanitation, antemortem inspection, post-mortem inspection, condemnation, product inspection, laboratory inspection, labelling). Identification of inspected products, product inspection, types of grades, factors used to establish quality grades, conformation, fleshing and finish. Properties of fresh meat: Perception of tenderness, Factors effecting tenderness, connective tissue, collagen, sarcomere contractile state, Myofibrillar tenderness, marbling. Methods to improve tenderness (Electrical stimulation, aging, Meat colour, Pigments associated with colour, Chemical state of pigments, methods to improve meat colour. Water holding capacity (Net charge effect and stearic effect) Molecular Techniques in meat products, cultured meat etc. Poultry meat: Kind of poultry, processing of poultry. Special poultry products, Breaded poultry, Smoked turkey, packagedprecooked chicken, Freeze dried poultry meat. Egg and egg processing: Egg quality, egg preservation, egg powder production Meat analogues and restructured meat products: Textured plant proteins, processes for preparation of meat analogues and restructured meat products. Fish processing and fish products: Chemical/Nutritional composition of Fish, Fish in human diet: protein, carbohydrates, lipids, vitamins etc. Selection of raw material for processing of streaking and filleting of fish; production of fish paste, fish oils, sauce, fish protein concentrates. Irradiation of fish and fisheries products, packaging of fish products, quality control and quality assurance. Allergens, toxins and infectious diseases from meat, poultry and fish products.

Practicals: To study the effect of low and high oxygen atmosphere on meat colour.; To study the chemistry of myoglobin as it relates to the colour of the molecule.; To understand and compare the action of two meat tenderizing enzymes by applying the technique of electrophoresis.; To study the structure of the muscle under compound microscope.; Perform the slaughtering of the poultry birds.;  Identification of different internal organs of poultry birds and their utilization for product preparation.; Dressing of Fish.; Determination of total volatile acids in fish, Determination of buffering capacity of fish muscle.; Rapid estimation of hypoxanthine concentration in chill stored fish. Determination of glycine in fish muscle. Determination of protein fractions in fresh fish.; Cut out test for canned fishery products.; Determination of glycogen in fish muscle.; Industrial visit to meat industry.

1. Nutraceuticals and Specialty Foods

Content: Introduction: Defining nutraceuticals and functional foods. Nature, type and scope of nutraceutical and functional foods. Nutraceutical and functional food applications and their health benefits. Nutraceutical compounds and their classification based on chemical and biochemical nature, Innovations in Functional Food Industry for Health and Wellness, Development of biomarkers to indicate efficacy of functional ingredients. Nutraceuticals and Functional foods: Nutraceuticals/ food components for specific disease such as cancer, heart disease, diabetes, obesity, anti-aging, arthritis, Prebiotics and probiotics; Omega 3 and omega 6 fatty acids, Isoflavones, phenolic compounds, catechins, lycopene, glucosinolates. Specialty Foods: Design of food for infants, children and old age. Functional Beverage: Selection of ingredients, health benefits and production. Extraction and delivery system: Non-thermal techniques, bioprocessing techniques, dehydration techniques, effect on bioactive ingredients. Delivery system and controlled release of nutraceuticals. Packaging, Storage, labelling: Packaging requirements, storage and storage kinetics on quality of nutraceuticals, interactions of various environmental factors. Marketing and safety aspects: Marketing and safety and regulatory issues for functional foods and nutraceuticals. Nutrigenomics: concept of personalized medicine. Use of nanotechnology in functional food industry. Biological functionality of cruciferous vegetables, tropical, subtropical and temperate fruits, herbs and spices.

Practical: Determination of antioxidant activity of given food sample by different techniques, viz. DPPH, FRAP, ABTS, FRAP.; Determination of total phenolic content of given food sample.; Estimation of dietary fibres of given food sample.; Estimation of lycopene in tomato.; Estimation of carotenoids of given food sample.; Determination of total flavonoid content of given food sample; Effect of heat processing on ascorbic acid; Determination of vitamins A.; Estimation of pectic substances in plant sample; Determination of beta carotene of given food sample.; To determine gas chromatography for bioactive components analysis.; To study the effect of drying on bioactive components of food sample; To study the packaging requirement of functional foods.;  Determination and qualifications of some nutraceutical and functional food compounds by HPLC; Estimation of â- glucan; To study the storage kinetics of nutraceutical.; Estimation of soluble/insoluble fibres of given food sample.

1. Frozen and Concentrated Foods

Content: Freezing: Glass transitions in frozen foods and biomaterials, Microbiology of frozen foods, Thermo-physical properties of frozen foods, Freezing loads and Freezing time calculation, Innovations in freezing process, freezing methods and equipment. Facilities for the Cold Chain: Cold store design and maintenance, Transportation and storage of of frozen foods, Retail display equipment and management. Quality and safety of frozen foods: Quality and safety of frozen meat and meat product, poultry and poultry products, eggs and egg products, fish and shellfish, and related products, frozen vegetables and fruits, frozen dairy products, frozen ready meals and confectioners. Packaging of frozen foods: Selection of packaging materials, Plastic and paper packaging of frozen foods, Shelf-life prediction of frozen foods. Concentrated milk: Production and quality of evaporated and condensed milk. Concentrated juice products: Production and quality of fruits and vegetable juice concentrate, puree and paste, tomato juice concentrates, mango pulp etc.

Practical: Measure the glass transition temperature of food; Calculate freezing load of food sample; Calculate freezing time of a frozen foods; Effect of cold chain on quality of fruits and vegetables; Effect of cooling on egg quality; Effect of chilling on meat quality; Effect of freezing on meat quality; Production of concentrated milk and check its quality; Production of evaporated milk and check its quality; Effect of clarification n juice quality; Effect of juice concentration on juice concentrate; Effect of cold and hot break on tomato pulp quality; Production tomato puree and paste and check its quality

1. Aseptic Processing and Packaging

Content: Introduction: present and future of aseptic processing, Advantages and disadvantages, processing of semi-solid and fluid and particulate foods. Aseptic processing operations: pre-sterilization, loss of sterility, water-to-product and product-to-water separation, cleaning, control, CIP. Quality Assurance: Effect of aseptic processing on nutrients, microorganisms, inprocess and post-process assurance, HACCP, regulatory aspects of processing and packaging, Shelf life modules. Sanitary design and Equipments requirements: Pumps, Heat exchangers, homogenizers, aseptic process and packaging system for retail and institutional packages. Packaging of aseptic processed foods: Packaging materials characteristics, aseptic filling, sterilization of packaging materials, package design, aseptic packaging system, type of pack and equipments: Fill and seal, Form, fill and seal, Erect, fill and seal, Thermoform, fill, sealed, Blow mold, fill, seal; geometry, materials and size of retail and bulk package, seal and closures.

Practical: Effect of aseptic processing on microbial quality of juice based beverage; Effect of aseptic processing on vitamins in selected foods.; Effect of aseptic processing on minerals in selected foods.; Effect of aseptic processing on colour pigments in selected foods.; Effect of aseptic processing on browning of milk; Effect of aseptic processing on viscosity of milk; Effect of aseptic processing on proteins in selected foods; Effect of different chemical sterilant on microbial quality of packaging material; To estimate chemical sterilant residue on packaging materials; Estimation of package integrity and leakage; Shelf life models and prediction.

1. Traditional Foods

Content: Present status of traditional food products, Globalization of traditional food products; Plans and policies of the Government and developmental agencies. Overview of heat-desiccated, coagulated, fried, fermented traditional food products Process technology for Indian bread (chapatti), paratha, stuffed paratha, panipoori Process technology for Indian fried foods- poori, samosa, sev, fafda, chorafali, Jalebi Process technology for fermented traditional food and its improvement- pickle, idli, khaman, nan, dahi, dhokla, Spiced buttermilk etc. Process improvement in production of Indian sweets (Halwasan, kajukatli, carrothalwa, Rabdi, chocolate burfi, Chikki etc). Process improvement in production of puffed cereals and grains by microwave technique. New products based on fruits, vegetables and cereals Application of membrane technology; microwave heating, steaming, extrusion for industrial production of traditional food products (Shrikhand, Dhokla, wadi, murukku/chakri, Patra, Khandvi) Utilization and scope of legumes and grains in India for novel food products development like- flour, ready to eat products, flour mixes etc (puranpoli, Idlimix,Wada mix, Gotamix) Process technology for convenience traditional food products (ready to eat and serve -Curried vegetables, pulses and legumes), chutneys, paste Use of natural and permitted synthetic preservatives and new packaging systems for traditional food products. Techno-economic aspects for establishing commercial units for traditional products. Introduction to traditional foods of India, composition and nutritive values, microbial and biochemical diversity, quality and food safety challenges Processing& Preservation methods of Sweets & Desserts: Kulfi, Falooda, Kheer, khurchan, khoa/mawa, Rabri,jalebi, imarti, Gulab jamun, Peda, petha, rewdi, gajak, milk cake, balushahi, bal mithai, singoni, Ras-malayi,Gulqand, ghevar, rasgolla, chamcham, son halwa, son papri, several varieties of halwa, laddu, barfi & rasgolla. Traditional fermented foods: Idli, dosa, Vada, khamman dhokla, Dahi (Curd), Srikhand.Processing & Preservation methods of Snacks: Gujiya, kachauri, samosa, mirchibada, kofta, potato chips, banana-chips, mathri, bhujiya, fried dhals, bhujia, shakarpara, pakora, vada. Processing & Preservation methods of Baked Products: Biscuits, Toast, Candies, Cookies, Breads, Roti, Naan, Tandoori Roti, parantha, kulcha, puri, bhatura. Processing & Preservation methods of Preserves & Beverages: Murabba, sharbat, pana, aampapad, sharbat, Coconut water, milk (khas, rose), Alcoholic Beverages Industrialization, Socioeconomic Conditions and Sustainability of Traditional Foods.

Practical: To study the effect of different combination of salt and oil in quality of traditional fermented food product (pickle); To study the effect of different starter culture on taste and texture of idli; To evaluate the shelf life of stuffed paratha under different storage conditions; To study the effect of time and temperature on quality of fried food products (poori/ panipoori etc.; To study effect of sugar and Artificial sweeteners in the preparation of kajukatli; To study the microwave heating in drying of khaman/ dhokla; To study the effect of cold extrusion on mixing of vermicelli; To prepare instant carrot halwa mix; To study the effect of different packaging material on shelf life of traditional Indian food products; To study the effect of different natural food preservatives in traditional sweets; Preparation of spiced buttermilk; Preparation of puffed cereals and grains; Preparation and quality evaluation of Instant Premixes (Puranmix); Preparation of quality evaluation of dried malted moth bean powder; Preparation of Indian traditional confections (chikki); Visit to ethnic food industry (Instant mixes/Pickle making).

1. Technologies of Convenience Foods

Content: Overview of grain-based snacks: whole grains – roasted, toasted, puffed, popped and flakes Coated grains- salted, spiced and sweetened Flour based snack– batter and dough-based products; savoury and farsans;formulated chips and wafers, papads. Fruit and vegetable-based snacks: chips, wafers, papads etc. Coated nuts – salted, spiced and sweetened products- chikkis, fried groundnut pakora, Technology of ready- to- eat baked food products, drying, toasting, roasting and flaking, coating, chipping Extruded snack foods: Formulation and processing technology, flavouring and packaging. Ready-to-cook food products- different puddings and curried, Vegetables, meat and meat food products etc. Technology of instant cooked rice, carrot and other cerealsbased food products Technology of ready to eat instant premixes based on cereals, pulses etc. Technology for RTE puffed snack- sand puffing, hot air puffing, explosion puffing, gun puffing etc. Equipment for frying, baking and drying, toasting, roasting and flaking, popping, blending, coating, chipping.

Practical: Preparation of cereals based fried snack foods; Preparation of legume based fried snack foods; Preparation of cereal, pulses based ready-to-eat snack food by extrusion cooking and their quality evaluation; Preparation of cereal grain based puffed products; To study the effect of frying time and temperature on potato chips; Development of instant food premixes; Preparation of cereal and legume based roasted snack; Preparation of flaked rice product; To study the effect of roasting time and temperature on quality of pop-corn; Determination of shelf-life and packaging requirements of snack food products; Preparation of cereal and legume based roasted snack foods by vacuum frying; Visit to industries manufacturing snack foods.

1. Food Powders and Premixes

Content: Food powder properties: Particle size, shape, particle size distribution, density, Crystalline and amorphous microstructure of powders, cohesive forces in powders, adhesive forces and surface energies, stickiness of powders, surface structure of powders, fluidity of powders, compressibility of powders, mixing property of powders, segregation of powder particles, flow and packing properties Handling of food powders: Basic flow patterns in storage vessels, storage vessel design, mass-flow operation, the Jenike silo design method, the flow-no flow criterion, Powder conveying: Belt, screw, chain, pneumatic. Size reduction and enlargement: Principles, equipment, criteria for selecting comminution process, aggregation and agglomeration, instantization Encapsulation: Principles, methods of encapsulation, viz. spray drying, coacervation, extrusion, co-crystallization. Powder Production: Spray, drum and freeze-drying process and equipments Undesirable properties: Attrition, segregation, caking, dust explosion hazards, laboratory testing to assess explosion characteristics of dust clouds, safety from dust cloud explosion hazards Food powder rehydration: Principles of powder rehydration- wettability and sink ability, dispersibility, solubility, improvement of rehydration properties Surface composition of food powders: Microscopy and spectroscopy techniques for analysing the surface of food powder, factors affecting food powder surface composition, impact of powder surface composition on powder functionality. Packaging and Storage: Packaging requirements, design of package, effect of environmental factors on quality of food powders, shelf life test and prediction Food Premix: Formulation, processing and packaging of Vitamin premix, mineral premix, fibres premix for food supplements

Practical: Estimation of bulk properties: bulk density, true density, porosity; Estimation of reconstitution powder properties: wettability, dispersibility, solubility; Effect of moisture on lump formation and caking; Estimate flowability of food powders; Estimate hygroscopicity of powder; Estimate glass transition and sticky point temperature of food powder; Effect of bulk properties on packaging; Measurement of particle size using particle size analyser; Measurement of surface properties of food powder using SEM; Packaging of food powders; Effect of storage on quality of food powders; Production of various vitamin premix and its application; Production of various mineral premix and its application

1. Food Ingredients and Additives

Content: Introduction: Role of food ingredients and additives in food processing, functions, classification, intentional and unintentional food additives, toxicology and safety evaluation of food additives, beneficial effects of food additives, food additives generally recognized as safe (GRAS), tolerance levels and toxic levels in foods-LD 50 values of food additives. Preservatives: General mechanism of action; basis of selection; classes; Chemical preservatives: characteristics, antimicrobial spectrum, mechanism of action, toxicology, regulations, application in food. Antioxidants: Characteristics, types/classes/groups, mechanism of action/ working of antioxidants, functions, sources, application in food, limits and toxic effects of synthetic antioxidants, synergistic effects of antioxidants, role of free radicals in human body, Natural antioxidants. Flavouring agents: Flavour functions, selection; forms; sources; process of flavour creation; natural and synthetic flavouring; extractions methods; production process; application in food. Emulsifiers and Stabilizers: Characteristics/ functional properties; functions; basis of selection; types; mechanism of emulsion formation; mechanisms of emulsion stabilization and destabilization; application in food. Hydrocolloids: Definition: function and functional properties: sources; application in food. Sweeteners: Characteristics; classification/types; applications in food; Limits and toxicology of non-nutritive sweeteners. Colouring agents: Properties; functions; classification; sources of natural andsynthetic colours: extraction; applications in food, levels of use, misbranded colours, colour stabilization. Starch, protein, and lipids, fibres and fructo-oligosaccharides: As functional ingredients; their isolation, modification, specifications, functional properties and applications in foods. Humectants, clarifying agents, Stabilizers and thickeners, Bleaching and maturing agents, Humectants, Sequestrants/ chelating agents, Anti-caking agents, Buffering agents, Acidulants: definition; characteristics; sources; functions and their application in food processing.

Practical: Determination of benzoic acid in food samples;  Estimation of sulphur dioxide in food samples; Estimation of sorbic acid in cheese and yoghurt; Determination of nitrate and nitrites in foods; Detection and determination of aspartame by thin layer chromatography; Liquid chromatographic determination of caffeine, benzoate and saccharin in soda beverage; Identification of natural colours; Isolation, identification and estimation of synthetic food colours  TLC detection of antioxidants in fats and oils; TLC detection of emulsifiers; Detection of alginates in foods (chocolate, ice cream); GC determination of menthol in mentholated pan masala; Isolation and modifications of protein, starch, lipids, fibres from the raw and processed food samples; 

1. Flavour Chemistry and Technology

Content: Introduction: classification of food flavour, chemical compounds responsible forflavours, difficulties of flavour chemistry research. Anatomy of chemical senses. Chemical compounds classes and their flavour response. Flavour intensifiers: Flavour intensifiers and their effects, Chemistry and technology of various flavour intensifiers. Flavour Extraction: Methods of flavour extraction, isolation, separation and equipments. Flavour development during biogenesis: Flavour Compounds from Carbohydrates and Proteins, Lipid oxidation. Flavour formulation: Creating and formulating flavour, Synthetic flavours, Blended flavouring, flavour, creation for new products, Delivery of flavours from food matrices. Flavouring compounds during food processing: Volatile and non-volatile flavouring compounds, non-enzymatic browning reactions. Flavour analysis: Sensory evaluation, discrimination analysis, descriptive analysis, Instrumental analysis (Absorption Spectroscopy (W/VIS), chromatography, mass spectrometry) Food Flavours in different food products: Principal components and properties, baked products, cheese, milk, meat, fish, wine, coffee, tea, chocolate, fruit and vegetable products and fermented foods. Flavour encapsulation and stabilization: Principles and techniques of flavour encapsulation, types of encapsulation, factors affecting stabilization of encapsulated flavour and their applications in food industry, Packaging and flavour compounds interaction, packaging and storage.

Practical: Qualitative identification of different flavouring compounds; Extraction of essential oil/ flavouring compound of basil leave by hydro distillation; Extraction of essential oil/ flavouring compound of basil leave by SCFE; Comparison of the quality of flavouring component obtained by hydro distillation and SCFE; Extraction of essential oil/ flavouring compound of ginger by SCFE; Effect of storage conditions on flavouring compound of ginger; Preparation of flavour emulsions and their stability; To study effects of staling on food flavours and its adverse effects; Separation, purification and identification of some flavouring compounds by GC/ MS.; Sensory evaluation of different flavours; To check effect of cooking on flavour of food sample; To check effect of fermentation on food flavor; To study sugar caramelization reaction for flavour development; Development of blended food flavour-based products; To study effects of storage conditions on food flavor; Encapsulation of flavouring compounds; To study effects of overdoses of flavours; To study flavour development on roasting/ baking.

1. Bioprocessing and Separation Technology

Content: Introduction to various separation processes, Gas-Liquid, Gas–Solid, Liquid-Liquid, Liquid-Solid separation; Concept of phase equilibrium, Stage equilibrium, Stage efficiency, Equilibrium concentration; Single stage contact equilibrium, countercurrent multiple contact stages, Concept of equilibrium line and operating line, Determination of optimum number of contact stages by analytical and graphical method; Rate of extraction, Rate of gas absorption, Individual and over all mass transfer coefficient; Calculation of tower height for gas absorption for both dilute and concentrated solution. Construction and working mechanism of different extraction equipments like single stage extraction, Multiple stage static bed system, Bollmann extractor, Hildebrandt extractor, Rotocell extractor. Various separation processes Solid Separation Process, Introduction, Concept of size, Shape, Cut-size, Sieving, Magnetic separation, Eddy-current separation, Wet separation, Ballistic separation, Colour separation, Wet Separation Process, liquidsolid and liquid- liquid separation by hydro cyclones, Surface velocity classifier, Elutriators, Impingement separator, Electrostatic precipitation, Distillation: Introduction, boiling point diagram, differential or simple distillation, Flash or equilibrium distillation, Continuous rectification with and without reflux, Reflux ratio, Optimum reflux ratio, Batch distillation, Application of distillation in food processing. Membrane Separation Technology: Introduction to micro-filtration, Ultrafiltration, Reverse osmosis, Electro dialyses, dialyses, physical characteristics of membrane separation, Factors affecting reverse osmosis process, Concentration polarization, Design of reverse osmosis and ultra-filtration systems, Operation layout of the modules, Electrodialysis, per vaporization, Fabrication of membranes, Application of membrane technology in food industry. Powder Technology: Classification of powder, Separation of powder, Sieving, Airclassification, Factors affecting air classification, Cyclone application, Air separation, Particle size distribution, Supercritical Fluid Extraction: Introduction, Properties of SCF, Food application, Application of SCFE in analytical technique, Pharmaceutical application.

Practical: Determination of contact equilibrium in counter current and multiple contact model systems. Determination of rate of extraction in gas-liquid, gas-solid, liquid-liquid and liquidsolid systems. Study of working mechanisms of different extraction equipments. Evaluation of physical separation techniques based on size, shape and densities, magnetic, eddy current, ballistic and colour separation, Use of air classification, hydyocyclones, electrostatic and distillation techniques for fractionation and separation, application studies on Microfiltration, Ultrafiltration, reverse osmosis and dialysis.

1. Enzymes in Food Processing

Content: Introduction: General Characteristics of Enzymes, Classes and Nomenclature of Enzymes, Enzymatic Reactions, Factors affecting enzyme activity, Enzyme Kinetic, Enzyme Inhibition Enzyme Production: Selection and sources of commercial Enzymes, Advantages of microbial enzymes, rDNA in enzyme engineering, Problems of scale up, Enzyme extraction and purification; Immobilization: Techniques, Advantages and disadvantages, use of immobilized biocatalysts in food processing Enzymes for protein modification (hydrolysates and bioactive peptides), Enzymes for Lipid modification Enzymes in cereal processing: Application of enzymes in process of malting, brewing, milling, baking (fungal –amylase for bread making; maltogenic – amylases for antistaling xylansandpentosanes as dough conditioners; lipases or dough conditioning; oxidases as replacers of chemical oxidants; synergistic effect of enzymes), production of high fructose corn syrup, glucose syrups; Enzymes in fruit processing: Applications of enzyme in fruit juice clarification, removal of haziness and bitterness, Uses of enzymes in wine production Enzymes in meat, fish and milk processing: Meat tenderization and flavour development, fish processing (De-skinning, collagen extraction etc.,) Egg processing, Cheese processing, Flavour production: Role of enzymes (enzyme-aided extraction of plant materials for production of flavours, production of flavour enhancers such as nucleotides, MSG; flavours from hydrolysed vegetable/animal protein) Enzymes in the processing of fats and oils: specificity, stability and application of lipases and related enzymes Role of enzymes in hydrolysis of triglycerides, interesterification and randomization. Enzyme allergy.

Practical: To investigate some of the kinetic properties of invertase;  To study time course of the reaction catalysed by alkaline phosphatase.; To investigate the thermal stability of horseradish peroxidase;  Quantitative estimation of endoglucanase; Quantitative estimation of exoglucanase; Quantitative estimation of â galactosidase; Quantitative estimation of Pectinase ;Quantitative estimation of Protease; Quantitative estimation of Lipase; Immobilization of amylase by sodium alginate and comparative evaluation with native enzyme; To immobilize yeast cells and demonstrate its biological activity by invertase assay; To carry out amylase fermentation; To carry out protease fermentation; To carry out lipase fermentation

1. Food Process Automation and Modelling

Content: Principles of modelling: Linear programming-concepts, graphical and algebraic solution; Simplex method; Duality theory; Post-optimality analysis; Sensitivity analysis; Transportation and assignment models; Computer applications to LP, queuing theory; Project scheduling and management by PERT-CPM; Integer programming; Non-linear programming; Simulation; Goal programming; Decision theory; Markov chains; Sequencing problem. Food process modelling: The principles of modelling, kinetic modelling, the modelling of heat and mass transfer; introduction diffusion equation, the Navier-stokesequations, heat and mass transfer in porous media Luikov’s equation. Modelling thermal processes: cooling and freezing, modelling product heat load during cooling & freezing. Modelling foods with complex shapes, numerical solution of the heat conduction equation with phase change. Modelling thermal processes: heating, introduction, processing of packed and solid foods, continuous heating and cooling processes, Modelling food quality and microbiological safety. Case Studies in Modelling, Control in Food Processes. Food process equipment design: Design considerations of agricultural and food processing equipment. Design of food processing equipment, Dryers, design of dryers. Determination of heat and air requirement for drying grains. Types of heat exchanger. Design of heat exchangers and evaporators. Design of material handling equipment like belt conveyor, screw conveyor, bucket elevator and pneumatic conveyors. Digital image processing: digital representation of image, morphological image processing – dialation, erosion, opening and closing, line and edge detection, thresholding, segmentation, techniques for finding length, breadth, perimeter, surface area, eccentricity and surface roughness of solids. Machine Vision-Based Measurement Systems for Fruit and Vegetable Quality Control in Postharvest. Genetic algorithm optimization: traditional optimization techniques and their limitations, non-traditional method, fitness function in biological evolution, computational procedure for optimization of independent parameters using Genetic algorithm. Artificial neural network modelling: Developing predictive model between independent and dependent parameters by using Artificial neural network –Neural network architecture, weights and bias values of neurons, least square method for NN parameters optimization, matrix representation and computation of the values of NN parameters. Automation in different unit operations of food processing: Raw food material sorting, grading, size reduction, mixing and agitation, thermal processing, dehydration, packaging, CIP, quality control. Bottle Washing Machine Automation, Bottling Plant Drive System, Demineralization Plant Control System, Labelling Machine Control system, Charger level automation, Reverse Osmosis plant automation, Thermal plant automation, Dehydration and freezing plant automation.

1. Zero Waste Processing

Content: Introduction: Food processing waste and by-product, ISO 14000 for environmental management system, biochemical and nutritional aspects of food processing byproducts. Waste minimization: Chain management issues and good housekeeping Procedures, minimise energy use in food Processing, minimise water use in food processing. Food waste separation: microbiological risk management, Effects of postharvest changes in quality on the stability of plant co-products, Separation technologies for food wastewater treatment and product recovery. Co-product recovery techniques: Enzymatic extraction and fermentation for the recovery of food processing products, Supercritical fluid extraction and other technologies for extraction of high-value food processing co-products, Membrane and filtration technologies, recovery of nutraceuticals, micronutrients, functional ingredients, Natural dyes. Waste management and co-product recovery: Meat, cereal, dairy, fish, fruit and vegetable, vegetable oil, plantation crops processing, waste management of food packaging. Food processing waste water treatment and gas production from solid food processing.

Process Engineering

1. Emerging Food Engineering Operations

Content: Ionizing and non-ionizing radiation processing system operations: types of radiations, generation, microwave assisted processing systems, IR assisted processing systems, radio frequency systems, O3, UV and x-ray assisted processing systems, gamma irradiations systems, e-beam radiation systems and applications. Pulse electric field (PEF) generation system and applications, cold plasma generation systems and applications, high pressure processing systems and applications, ultrasonic processing systems and applications. Extrusion systems, batch and continuous ohmic heating systems and applications, inductive heating systems and applications, applications of nanotechnology. Drying systems: superheated steam drying, refractance window drying, heat pump drying, freeze drying, spray drying, foam bed drying, microwave drying, instant pressure drop (DIC) drying and hybrid drying systems. Membrane processing systems: UF, MF, NF, reverse osmosis and vapour permeation, pervaporation, membrane distillation. Supercritical fluid extraction: concept, property of near critical fluids (NCF), extraction methods. Cryoprocessing-cryogens properties, systems and their different applications.

Practical: To evaluate the characteristics of treated water and selected liquid foods using membrane systems (NF, UF, RO, etc); To study super critical fluid extraction system and application; To study microwave system and microwave assisted food processing; To study efficacy of hot water, steam, microwave, ultrasound blanching of selected fruits and vegetables; To study the ultrasonicator and applications; To study cryogenic processing applications; To prepare Nano emulsion and study of their characteristics; To study ohmic/inductive heating systems applications; To study cold plasma applications; To study gamma irradiation applications; To study drying kinetics using different drying systems; To study operations in 3 D printing; Solving problems in food processing and case studies; Visits of food industries utilizing advance food processing systems.

1. Engineering Properties of Food Materials

Content: Physical characteristics of different food grains, fruits and vegetables; shape and size, volume and density, porosity, surface area, water activity. Thermal properties: Specific heat, thermal conductivity, thermal diffusivity, phase transition, methods of determination, steady state, transient heat flow. Electrical properties; Dielectric loss factor, loss tangent, temperature dependent electrical conductivity and dielectric constant, method of determination, energy absorption from high-frequency electric field. Magnetic properties: paramagnetism, ferromagnetism, diamagnetism, magnetization, applications for magnetic field forces, magnetic resonance; Electromagnetic properties: electric polarization, temperature dependency, frequency dependency, microwave, conversion of microwaves into heat, penetration depth of microwaves, applications; Optical properties: refraction, colorimetry, near infrared, ultraviolet, applications; Acoustical properties: sound, ultrasonic sound and applications; Radioactivity: types of radiation, radioactive decay, measurement of ionizing radiation, natural radioactivity, applications. Contact stresses between bodies, hertz problems, firmness and hardness, mechanical damage, dead load and impact damage, vibration damage, friction, effect of load, sliding velocity and surface roughness. Friction in agricultural materials, rolling resistance, angle of internal friction, angle of repose, flow of bulk granular materials, aero dynamics of agricultural products, drag coefficients, terminal velocity. Rheological properties and classification of fluid foods: measurement methods and techniques; Mechanisms and relevant models; Effect of temperature; Compositional factors affecting flow behavior; Viscosity of food dispersions – dilute and semidilute systems, concentration effects. Rheology of semi-solid and solid food; Rheological characterization of foods in terms of stress-strain relationship; Viscoelasticity; Transient tests - Creep Compliance and Stress Relaxation; Mechanical models for viscoelastic foods: Maxwell, Kelvin, Burgers and generalized models and their application; Dynamic measurement of viscoelasticity. Large deformations and failure in foods: fracture, rupture and other related phenomena; Relationship between instrumental and sensory data; Texture Profile Analysis; Instrumental measurements – Empirical and Fundamental methods; Rheometers and Texture Analyzers; Measurement of Extensional viscosity; Acoustic measurements on crunchy foods. Food structuring: traditional food structuring and texture improvement, approaches to food structuring, extrusion and spinning, structuring fat products, structure and stability, gels, gelation mechanisms, mixed gels, the microstructure of gels, structureproperty relations angels. Examining food microstructures: light microscopy transmission electron microscopy, scanning electron microscopy, other instrumentation and techniques, image analysis: image acquisition, image processing and analysis.

Practical: Viscosity measurements of fruit juices and semisolid food products; Comparative analysis of Newtonian and non-Newtonian fluids; Development of stress and strain curve and to study viscosity of Newtonian and non-newtonian fluids; Temperature dependent and shear dependent rheology; Pasting analysis of food; Determination of thermal conductivity, specific heat and glass transition temperature using differential scanning colorimetry (DSC); Texture analysis of fruits and vegetable-based products; Texture analysis of baked foods products (bread/ biscuit); Starch characterization using starch master; Dough rheology using doughlab or farinograph; Determination of microstructures in selected foods using light microscopy; TEM and SEM, image analysis and image processing techniques; Evaluation of phase transition in colloidal systems, evaluation of structure texture function relations; Case studies on food properties and applications.

1. Transport Phenomenon

Content: Introduction to transport phenomena – Molecular transport mechanism, transport properties and their proportionality constants in momentum, energy and mass transfer. Principles of Steady and unsteady state heat transfer and governing equations; transient heat transfer; Lumped system analysis; Estimation of Conductivity and other thermal properties of foods; overall heat transfer coefficient. Steady-state equations - Momentum transport equations for Newtonian and nonNewtonian fluids, continuity equation in different co-ordinates. Equations of motion - Navier–Stokes equations and their application in viscous fluid flow between parallel plates and through pipes. Turbulent transport mechanism - Mathematical analysis; eddy viscosity and eddy diffusivity; velocity, temperature and concentration distribution; time smoothing equations. Inter-phase transport in isothermal system - friction factors for various geometries. Mass transfer - Fick’s law of diffusion, diffusion of gases and liquids through solids, equimodal diffusion, isothermal evaporation of water into air, mass transfer coefficients. Dimensional analysis – Buckingham Pi-theorem and matrix method, application to transport phenomena, analysis among mass, heat and momentum transfer, Reynolds’ analogy. Boundary layer concept - Theoretical and exact solutions for heat, mass and momentum transfer.

Practical: Effects of water concentration and water vapor pressure on the water vapor permeability and diffusion of chitosan films; Mass transfer description of the osmo dehydration; Pretreatment efficiency in osmotic dehydration; Structural effects of blanching and osmotic dehydration pretreatments on air drying kinetics of fruit tissues’ Thermal processing of particulate foods by steam injection (1. Heating rate index for diced vegetables 2. Convective surface heat transfer coefficient for steam); Relating food frying to daily oil abuse (1. Determination of surface heat transfer coefficients with metal balls 2. A practical approach for evaluating product moisture loss, oil uptake, and heat transfer); Heat and mass transfer during the frying process; Influence of liquid water transport on heat and mass transfer during deep-fat frying; Numerical simulation of transient two-dimensional profiles of temperature, concentration, and flow of liquid food in a can during sterilization; Case studies on transport phenomenon and its applications.

1. Bioprocessing and Down Stream Engineering

Content: Introduction: Interaction of biochemical engineering, biochemistry and microbiology, Reaction kinetics, kinetics of batch and continuous cultures, process variables, biocatalyst and enzyme kinetics, scope and present status in India in relation to food industry. Fermenter and bioreactors: Transport phenomenon in microbial systems, types of reactor, working principles, aeration and agitation, sterilization and sanitation, advances in continuous fermentation, developments in solid-state fermentation for food applications. Alcoholic beverages: Production of alcoholic beverages: raw materials, culture, fermentation technology of non-distilled beverages (beer and wine) and distilled alcoholic beverages (brandy, whiskey, vodka, rum, gin). Single Cell Proteins: Single cell proteins production, substrates, factors effecting SCP production, composition, uses, economic parameters and constrains including safety aspects. Organic acids/acidulants: Raw materials, Starters and fermentation conditions, recovery and applications, Case studies production of acetic acid (vinegar), citric acid, lactic acid and gluconic acid. Biocatalysts in food processing: Sources of enzymes, advantages of microbial enzymes, mechanism of enzyme function, Production and purification of enzymes, immobilization and applications of biocatalysts in food processing, enzyme biosensors. Down-stream processing: Handling of materials in microbial systems, filtration, centrifugation, sedimentation, chromatography, membrane separation (UF and NF) and electrophoresis, separation and disintegration of cells for product recovery operations. Biological waste treatment and in-plant sanitation. Modeling, simulation and scale-up: Bioprocess modeling and simulation and its application in industrial fermentation, scale-up of fermentation processes, design and analysis of biological fermenter and bioreactors.

Practical: Studying biochemical changes during handling of important food items; Study of fermenter and fermentation process; Study of bioprocess instrumentation and control system; Study of bacterial growth in batch culture; Production and maintenance of starter culture; Production of enzyme, extraction and purification; Production of SCP; Production of microbial pigments; Production of amino acids; Production of alcohol and alcoholic beverages; Visit to brewery; Visit to effluent treatment plant; Bioprocess modeling and simulation; Case Studies & Reports.

1. Energy Management and Auditing in Food Industry

Content: General Aspects of Energy Management & Energy Audit: Energy scenario, basics of energy and its various forma, material and energy balance, monitoring and targeting and financial management.  Energy Auditing Basics: ASHRAE definitions of energy audits, the audit process, pre-site and post-site work, audit report. Energy Accounting and Analysis: Energy Accounting and Analysis, The energy use index, Conditioned area, electricity costs, Thermal energy costs, Energy-using systems, Commercial energy use profiles, Identifying potential measures, Industrial audit Opportunities, Industrial Energy Use Profiles. Energy economics: Simple payback, time value of money, job simulation experience, making decisions for alternate investments, depreciation, taxes and the tax credit, impact of fuel inflation on life cycle costing. Measurements, Survey instrumentation, and data Collection: General audit instrumentation; co2, temperature, pressure, fluid and fuel flow, combustion gas composition, electrical and light measurement, measuring building losses, application of IR thermograph, infrared radiation and its measurement, measuring electrical system performance. Energy and Water Conservation Technologies Applied to Food Processing Facilities: Conservation in steam generation and consumption system, energy conservation in heat exchangers, conservation in compressed air system, conservation in power and electrical systems, waste-heat recovery and thermal energy storage in food processing facilities, building envelop audit, energy consumption and saving opportunities.

Practical: Study and practice with energy assessment and auditing instruments; Performance assessment of motors and variable speed drives; Performance assessment of pump, fans and blowers; Performance assessment of refrigeration system; Performance assessment of heat exchangers; Performance assessment of furnace; Performance assessment of boilers; Conservation possibilities in dairy processing facilities; Conservation possibilities in grains and oilseeds milling plants; Conservation possibilities in sugar and confectionary processing facilities; Conservation possibilities in fruit and vegetable processing facilities; Conservation possibilities in bakery processing facilities; Conservation possibilities in meat processing facilities; Case studies & field reports.

1. Numerical Techniques and Simulation

Content: Modelling and Simulation: Fundamentals of modeling and simulation; Different steps for modeling and simulation, Types of models; Advantages of modeling and simulation, Application areas of simulation. Solution of partial differential equations models: Differential laplace, Poisson, parabolic and hyperbolic equations, Bender – Schmidt method, finite difference method, finite volume method. Optimization: Optimization theory and methods, Graphical and numerical methods of optimization; experimental optimization; linear and nonlinear un-constrain and constrain optimization, multivariate optimization, genetic algorithm, goal driven optimization. Modelling and simulation applications of some food engineering operations: Thermal processing, convection & osmotic dehydration, spray & freeze drying, deep fat frying; extrusion process; filtration processes; distillation and Extraction processes. Computational fluid dynamics (CFD) applications in food processing.

Practical: Introduction to various features in different spreadsheet softwares; Solving problems using functions and/or add-Ins and/or Analysis Tool pack in spreadsheets; Use of software packages for summarization and tabulation of data, obtaining descriptive statistics, graphical representation of data; Testing linearity and normality assumption, Testing the goodness of fit of different models; Testing the hypothesis for one sample t-test, two sample t-test, paired t-test, test for large samples - Chi-squares test, F test, Analysis of variance; Practice on modelling and simulation softwares i.e. MATLAB, FLUENT, GAMBIT, EDEM, Solid works, ANSYS; Practice on process optimization softwares i.e. SAS, SPSS, Origin Pro, Design Expert(DX), Minitab, Matlab; Practice on design optimization softwares i.e. Solid works, ANSYS.

1. Computer Aided Design of Food Plant Machinery and Equipment

Content: Introduction - Definition of CAD/CAM, product cycle. Automation, CPU, types of memory, input/output devices, data presentation, data and file structures, data base design, design work station. Graphics terminal, operating devices, plotters and other output devices, CPU secondary storage, Turnkey CAD system, selection criteria, evaluation of alternative systems. Geometric Modeling Techniques - wireframe, surface and solid modeling, Geometric transformations, Graphics standards. CAM - Introduction to Numerical Control (NC) technology, current status of NC, Influence of NC in design & manufacturing. Computer aided NC programming in APT language, elements of APT language, APT vocabulary, symbols, numbers and scalars, punctuation, definition, statement labels, notations for APT statement format, statements defining point, line, circle, vector, planes and curves, point to point motion.

Practical: Preparation of manual drawings with dimensions from Models and Isometric drawings of objects and machine components; Preparation of sectional drawings of selected machine parts; Drawing of riveted joints and thread fasteners; Demonstration and practice on computer graphics and computer aided drafting using standard softwares such as AutoCAD and/or Inventor and/or Solidworks and/or Creo and/or Catia; Computer graphics for food engineering applications; Practice and use of basic and drawing commands on AutoCAD and Solid works; Generating simple 2-D drawings with dimensioning using AutoCAD and Solidworks; Small projects using CAD/CAM; Practice on assembly using Solidwork assembly tool; Analysis of machine/equipment component for structural parameters using FEM; Design optimisation of food machine/equipment using goal driven optimization technique; Kinematic and dynamic analysis of mechanism and machines using Solidworks motion study tool; Small projects using CAD/CAM ;To study design standards of general food processing equipment and systems

1. Food Safety and Storage Engineering

Content: Overview of food microbiology: Foodborne illness, food spoilage, food fermentation, microbiological physiology and food preservation, microbiological analysis, safety management systems. Overview of foodborne pathogens: Bacterial pathogens, food borne viruses and parasites. Chemical safety of foods: nature of chemical hazards in foods, food safety engineering and control of chemical hazards, food allergen control. Intrinsic and extrinsic parameters for microbial growth and heat inactivation: Intrinsic and extrinsic factors affecting microbial growth, factors affecting heat resistance, combining traditional peroration techniques. Kinetics of microbial inactivation: Microbial inactivation kinetics based on food processing methods: thermal, pressure, pulsed electric field, microwave and radio frequency, ohmic and inductive heating etc. Kinetic parameter for the inactivation of pathogens: Salmonella, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Bacillus cereus, Clostridium, Vibrio, other pathogens. Predictive microbial modelling: classification of models: Kinetic & probability, Empirical & mechanistic models, Primary, secondary & tertiary models, Deterministic & stochastic models; Description of main models, Modelling growth curves, Modelling inactivation/survival curves, Secondary models, Probability models; Applications of predictive microbial modelling: Hazard analysis critical control point (HACCP) & quantitative risk assessment (QRA), Microbial shelf-life studies, Temperature function integration and temperature monitors, Product research and development, Design of experiments; Predictive microbial modelling and quantitative risk assessment. Process-dependent microbial modeling: Predictive microbial kinetic models, Temperature-dependent microbial growth kinetic models, Irradiation-dependent microbial growth model, Pulsed electric field-dependent microbial growth model, High-pressure-dependent microbial growth model; Process modeling; Integration of process and microbial growth kinetic models. Storage and handling systems for grains, horticultural and animal based produces; post-harvest physiology of fruits and vegetables; biochemical changes during storage, production, distribution; storage capacity estimate models, ecology, storage factors affecting losses, storage requirements.

Practical: Rapid methods and automation in microbiology: trends and predictions; Study on phage-based detection of foodborne pathogens; Study on real-time PCR; Study on DNA Array; Study on immunoassay; Offline and online assessments for food safety for industry; Storage pest, insects and rodent control; Study on storage systems and structures, Shelf life evaluation of packaged food products; Recent advancements in storage and handling systems; Hygienic design standards and codes for food processing equipment/ system; Case studies on food safety engineering, guidelines, regulations.

1. Equipment, Machine and System Design for Indigenous Food Products

Practical: Visits to indigenous food manufacturing sites and study of existing indigenous food production system; Study of relevant codes, guidelines and standards for the existing indigenous food production system (product, process, area and personal hygiene); Evaluation of available concepts of indigenous food product manufacturing and amelioration; Computer aided design, drafting and simulation of the selected systems; Case studies on equipment, machine and system available for the indigenous food products.

1. Operation Research

Content: Introduction to operations research: Elementary concepts and objectives of Operations Research, Applications of operations research in decision making. Linear programming problem: Mathematical formulation of the linear programming problem and its graphical solution, Simplex method. Transportation problem: Definition and mathematical formulation, Initial basic feasible solution, Optimal solution. Assignment problem: Introduction and mathematical formulation, Solution of assignment problem. Inventory control: Introduction and general notations, Economic lot size models with known demand. Replacement theory: Introduction and elementary concepts, Replacement of items deteriorating with time. Sequencing problem: Introduction and general notations, Solution of a sequencing problem. Queuing theory: Introduction and classification of queues, Solution of queuing models. Project planning and network analysis: Introduction and basic definitions in Network Analysis, Rules for drawing network analysis, Critical path method (CPM), Project evaluation and review technique (PERT).

Practical:  Studies on application of Linear Programming on food product standardization; Studies on use of Transportation and Assignment Problems in food plant operations; Studies on Economic Order Quantity and Replacement Model; Studies on Sequencing of food plant operations; Studies on Queuing Model; Network Analysis using CPM and PERT.

1. Process Control in Food Industries

Content: Process Control: Dynamic behavior of first/second order systems, Response of first order systems/first order system in series. Block diagrams and transfer functions, Feedback control, P, PI, PID controllers. Measurement of Electrical and Non Electrical Quantities. Motion and displacement measurement: Strain gages, Hall effect devices and Proximity sensors, Large displacement measurement using synchros and resolvers, Shaft encoders. Pressure Measurement: Mechanical devices like Diaphragm, Bellows, and Bourdon tube, Variable inductance and capacitance transducers, Piezo electric transducers, Low pressure and vacuum pressure measurement using Pirani gauge, McLeod gauge, Ionization gauge. Force and Torque Measurement: Load cells and their applications, various methods for torque measurement. Flow measurement differential pressure meter like, Rotameter, Turbine flow meter, Electromagnetic flow meter, hot wireanemometer, Ultrasonic flow meter. Temperature Measurement: Resistance type temperature sensors – RTD & Thermistor Thermocouples & thermopiles, Different types of pyrometers. Humidity measurement and Moisture measurement techniques. Liquid level measurement: Resistive, inductive and capacitive techniques for level measurement, Ultrasonic and radiation methods, Air purge system (Bubbler method). Digital Data Acquisition Systems & Control: Use of signal conditioners, scanners, signal converters, recorders, display devices, A/D & D/A circuits in digital data acquisition. Instrumentation systems. Types of Instrumentation systems. Data– acquisition system. Multiplexing systems. Modern digital data acquisition system. Industrial Automation. PLC, DCS and SCADA System: Introduction, Basic parts of a PLC, Operation of a PLC, Basic symbols used in PLC realization, Difference between PLC and Hardwired systems, Difference between PLC and computer, Relay logic to ladder logic, Ladder commands, Examples of PLC ladder diagram realization, PLC timers, PLC counters and examples, Classification of PLCs, History of DCS,DCS concepts, DCS hardware & software, DCS structure, Advantages and disadvantages of DCS, Representative DCS, SCADA, SCADA hardware & software. Image Processing Applications: Methodology, Shape analysis, Feature detection and object Location, Three-dimensional processing. Application to food industry: Inspection and inspection Procedures, X-Rayi, Computer vision systems, Electronic nose and Electronic tongue. Virtual Instrumentation: Introduction to LABVIEW: Virtual instruments, Parts of VI, Project explorer, Front panel and block diagram window, Creating simple VI.

Practical: Study of various for measurement of pressure, temperature, flow, level; Study of PLC and to program a PLC using Ladder programming & PLC based control of Multi process system; To make ladder logic diagrams and flow sheet diagrams for control logic;  Study of data loggers- computerized data acquisition and data processing; Programming and making GUI in LABVIEW and softwares; Study of SCADA Application Software/ Computerized Control of PC-PLC Based MultiProcess Control System.

1. Project Engineering and Management

Content: Overview of project management: Functions and viewpoints of management, evolution of project management, forms and environment of project management. Project life cycle; Project selection: Project identification and screening, project appraisal, project charter, project proposal, project scope, statement of work; Feasibility studies. Project planning and scheduling: Work breakdown structure, planning and scheduling of activity networks, network scheduling, precedence diagrams, critical path method, program evaluation and review technique, assumptions in PERT modelling, decision CPM, GERT, Project cost estimating: Technical Analysis and introduction to various component of project installation and commissioning cost and their estimation; Types of estimates and estimating methods, dynamic project planning and scheduling, timecost trade-offs, resource considerations in projects, resource profiles and levelling, limited resource allocation, Project implementation, monitoring and control:, project management process and role of project manager, team building and leadership in projects, organizational and behavioral issues in project management, project monitoring and control, PERT/ cost method, earned value analysis, Elements of Cost of Production; Financing of projects: Debt-Equity ratio etc. Introduction to concepts of inflation, location index and their use in estimating plant and machinery cost. Depreciation concept, Indian norms and their utility in estimation, Capital cost estimation, Working capital estimation, Project Evaluation, break-even analysis, ROI, IRR., Discounted cash flow analysis. Project completion and future directions: Project completion and review; Project management: Recent trends and future directions; Computers in project management

Practical: Studies on Market Survey based on enterprise; Preparation of Project Report; Project selection, identification, appraisal and scope; Methods of monitoring and feasibility of projects; Studies on investment and repayment plants;  Project monitoring and Control – PERT Modeling

1. Food Process Automation and Robotics

Content: Automated evaluation of food quality, food quality quantization and process control, typical problems in food quality evaluation. Data acquisition: Sampling elaboration with examples, concepts and systems for data acquisition such as: ultrasonic signal acquisition, electronic nose data acquisition, frying data acquisition for quality process control, Image acquisition. Data analysis: Data preprocessing, Static data analysis, Dynamic data analysis, Image processing: Image segmentation, Image feature extraction. Modeling & prediction: Modeling strategies: Theoretical and empirical modeling, Static and dynamic modeling, Linear statistical modeling, ANN modeling. Prediction and classification, Sample classification based on linear statistical and ANN models, Electronic nose data; One-step-ahead prediction. Control: Process control, Internal model control, Predictive control, Neuro-fuzzy PDC for snack food frying process, Systems integration: Food quality quantization and process control systems integration. Automation in sorting, thermal processing, fresh produce; Automation in food chilling and freezing; In storage, transport, retail systems; fruit vegetable processing; cleaning, grading, canning etc. Automation in meat processing, carcass production, separation; before and after chilling; Automation in poultry industry; hanging, conveying, processing, packing; Automation in sea food processing, in unit operations associated. Automatic process control in food industry. Process control methods in food industry, current, future trends. Robotics in food industry, specification of food sector robot, control law algorithm.

Practical: To study different types of sensors for measurement of temperature, pressure, flow and level; To study interfacing systems for analogue to digital signals; To study sensors for automated food process control; To study different logic controlling systems; To study computer vision systems used in industries; To study machine vision systems used in industries; To study optical sensors and online spectroscopy for automated quality and safety inspection of food products; To study supervisory Control and Data Acquisition (SCADA) and related systems for automated process control in the food industry; To study different configurations of industrial robots; To study gripper technologies for food industry robots; To study wireless sensor networks (WSNs) components in the agricultural and food industries; To study intelligent quality control systems in food processing based on fuzzy logic; Application of automation and robotics for bulk sorting, chilling and freezing, meat processing, poultry industry, seafood processing, packaging in confectionery etc in food processing industries; Case studies and field reports on Food Process Automation and Robotics.

1. Water and Waste Management

Content: Basic considerations: Characterization of different industry effluents and utilization of by-products; Standards for emission or discharge of environmental pollutants from industries. Elements of importance in the efficient management of wastes. Physical and chemical parameters for waste; oxygen demands; BOD, COD and their interrelationships; residues (solids), fats, oils and grease, forms of nitrogen, sulphur and phosphorus, anions and cations, surfactants, colour, odour, taste, toxicity. Unit concept of treatment of food industry effluent, screening, sedimentation floatation as pre- and primary reactants. Primary treatment, secondary and tertiary waste treatments by physical, chemical and biological methods. Effluent and solid waste utilization by Biological oxidations: Objects, organisms, reactions, oxygen requirements, aeration devices systems: lagoons, activated sludge process, oxidation ditches, rotating biological contractors and their variations and advanced modifications. Wastewater treatment systems. Physical separations, coagulation and flocculation; micro-strainers, filters, ultra-filtration and reverse osmosis; water softening. Physicochemical separations: activated carbon adsorption, ion-exchange electro-dialysis and magnetic separation. Chemical oxidations and treatment coagulation and flocculation. Disinfection. Handling disposal of sludge. Waste management strategies and value added products from of agri-food processing industry; Recovery of biologicals from fruit, vegetables, dairy, meat, fish and poultry processing industry.

Practical: Determination of Alkalinity, Acidity and pH of a given waste water sample; Determination of electric conductivity of a given sample; Determination of hardness (Chlorides and Sulphates) of a given waste water sample; Determination of Solids in wastewater, Total Solids, Suspended Solids, Dissolved Solids, Volatile Solids, Fixed Solids, Settleable Solids;  Estimation of dissolved oxygen and BOD exerted by the given waste water sample; Estimation of COD exerted by the given waste water sample; Determination of Nitrates in waste water; Determination of Fats, oils and greases in waste water; Determination of fecal contamination of water- qualitative and quantitative Estimation; Determination of SPC of different wastes; Visit of an effluent treatment plant in a food processing industry.

Safety and Quality

1. Techniques in Food Quality Analysis

Content: Sampling Procedures, Calibration and Standardization: Sub- sampling and its procedures, LOD, LOQ, Internal standards, Reference standards and certified reference materials. Spectroscopy techniques: Operation, calibration and standardization procedures as applicable to particular technique. Principles and applications of pH Meter, Digital analyzer, Auto-analyzer, Ultraviolet-visible spectroscopy (UV-VIS), Infra-Red, Fourier-Transform Infrared Spectroscopy (FTIR), Near Infra Red (NIR), Atomic Absorption spectroscopy (AAS). Chromatography Techniques: Principles, Components and applications of (i) Paper Chromatography-Ascending and Descending-One dimensional & Two dimensional (ii) Thin layer chromatography (iii) Ion Exchange (iv) GC (v) GLC (vi) HPLC (vii) HPTLC (viii) GCMS (ix) LCMS (x) Amino acid Analyzer. Separation Techniques: Dialysis, Gel filtration, Electrophoresis: Principles, components and applications of (i) Paper (ii) Starch (iii) Gel (iv) Agar-gel (v) Polyacrylamide gel (vi) Moving boundary (vii) Immuno electrophoresis. Centrifugation: Types of centrifuge – Ordinary and Ultracentrifuge- Principle and applications. Principle, Components and Applications of (i) Differential scanning calorimetry (DSC) (ii) Thermogravimetric analysis (TGA) (iii) Isothermal microcalorimetry (IMC) (iv) Thermomechanical analysis (TMA) (v) Isothermal titration caloritmetry (ITC) (vi) Dynamic elemental thermal analysis (DETA) (vii) Nuclear magnetic resonance (NMR) (viii) Scanning electron microscopy (SEM) (ix) Transmission electron microscopy (TEM) (x) X-ray diffraction technique (XRD) (xi) Rapid visco-analyzer (xii) Texture analyzer and (xiii) Micro-dough lab.

Practical: Analysis and characterization of pigment in fruits by UV-VIS.; Characterization of starches by FTIR spectroscopy.; Assessment of microstructure of food components by SEM/Reviewing a micrograph obtained through SEM; Study of thermal denaturation of proteins and food enzymes by DSC.; Quantization of allergenic proteins by LCMS.; Separate and identification of pesticides in food samples by HPLC.; Identification and molecular characterization of proteins by SDS-PAGE.;  Quantization of lipids and fatty acids using TLC.; Assessment of pasting properties of starches and flours/flour-blends using RVA.; Analysis of textural properties of food products with texture analyzer.; Comparative rheological study of wheat flour samples of different varieties.; Differential thermal analysis (DTA) and Thermogravimatric Analysis of a food samples;  A rapid, visual demonstration of protein separation by gel filtration chromatography.;  Amino acid profiling of food samples

1. Microbiology of Food Spoilage and Pathogens

Content:  Food Borne Pathogens, Host Invasion, Pathogenesis, Significance to public health Food hazards and risk factors, Pathogenic foodborne microorganisms – Salmonella, Pathogenic Escherichia coli and other enterobacteriaceae, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, Clostridium perfringens and Bacillus cereus Other Gram-positive pathogens, Campylobacter, Brucella, Aeromonas, Vibrio cholerae, Mycobacterium, Shigella. Fungal and viral food-borne disorders, Food-borne important animal parasites, Mycotoxins, Incidence and behavior of microorganisms in meat, poultry, milk and milk products, fresh agro produce, sea foods. Controlling pathogens and microbial toxin via food processing, Microbial growth and shelf life, Modeling of microbial growth, Safety concerns of food processed through non thermal processing, management of microbial risk and toxin in foods through HACCP, Risk in antimicrobial nano materials, Risk assessment and predictive modeling Molecular approaches for detection and identification of food borne pathogens, Enzyme Immunoassay (EIA), Enzyme-linked immunosorbent assay (ELISA), Radioimmunoassay (RIA) - instrumentation and applications of each immunoassaytechnique. DNA: DNA purification, DNA Fingerprinting. PCR/RTPCR (Real time) based analysis and sequencing, Biosensors, Recombinant DNA technology; Microchip based techniques, cDNA and genomic libraries, immunochemical techniques.

Practical: Preparation of common laboratory media and special media for cultivation of bacteria, yeast & molds.; Isolation and identification of pathogens.; Coliforms analysis of milk and water samples.; Identification tests for bacteria in foods: IMVIC urease, catalase, coagulase, gelatin and fermentation (acid/gas).; Determination of thermal death characteristics of bacteria.; Determination of DNA and RNA of spoilage microorganism using PCR.; Detection of DNA of trace components allergens, like nuts using ELISA.; DNA/RNA based microarray experiment.; Demonstration of DNA fingerprinting.; Determination of growth and activity of microorganisms in incubator.;  Determination of preservatives and food colours using Biosensor.; Process time calculation for an indicator organism; Microbes responsible recall – case studies.

1. Advanced Food Chemistry

Content: Composition, nutritional and functional value of food: Water activity and sorption phenomenon, Engineered foods and influencing water activity and shelf-life; Chemical reactions of carbohydrates–oxidation, reduction, with acid & alkali; Maillard reaction, Caramelization, Ascorbic acid oxidation, Resistant Starch, Soluble and Insoluble fibre, Pigments and approaches to minimize the impact of food processing, Molecular Mobility. Structure and Properties of proteins; electrophoresis, sedimentation, amphoterism, denaturation, viscosity, gelation, texturization, emulsification, foaming, protein-protein and other interactions in food matrix; Lipids: melting point, softening point, smoke, flash and fire point, turbidity point, polymorphism and polytypism; polymerization and polymorphism, flavor reversion, auto-oxidation and its prevention, fat in food matrixlike fat globule in milk, PUFA, MUFA, CLA, Z - fatty acids, trans fatty acids, phytosterol, etc. Description of food flavours; Flavour enhancers, Food acids their tastes and flavours, Principles and techniques of flavour encapsulation, types of encapsulation; Factors affecting stabilization of encapsulated flavour and their applications in food industry. Processing and packaging induced chemicals and their control – acrylamide, nitrosamines, carcinogenic and genotoxicchlorpropanols such as 3- monochloropropane-1, 2-diol (3-MCPD), PAHs (in grilled and smoked products), dioxine, histamine, ethyl carbamate, furan, bisphenol A or phthalates from plastic materials, microplastics, 4-methylbenzophenone and 2-isopropylthioxanthone from inks, mineral oil from recycled fibres or semicarbazide from a foaming agent in the plastic gasket.

Practical: Estimation of protein content in food samples using spectroscopic methods; Study of effect of heat on protein denaturation using enzymes; Study of effect of various salt solutions on solubility of proteins; Separation of milk proteins by salting out method; Separation of proteins using chromatographic methods; Fractionation of proteins; Extraction and purification of essential oil/ flavouring compound of a natural source; Study the process of starch retrogradation, gelatinization and modification; Estimation of crude and dietary fibres in given food sample; Analysis of resistant starches; Estimation of various antioxidants, polar compounds and free fatty acids in frying oils; Extraction and purification of natural plant pigment; Functional properties and isoelectric point of proteins; Qualitative and quantitative evaluation of processing and packaging induced chemicals; Qualitative identification of different flavouring compounds

1. Global Food Laws and Regulations

Content: International Plant Protection Convention, world organization for animal health (OIE), sanitary and phytosanitary measures (SPS), Codex Alimentarius, FAOLEX, OECD Agriculture and Fisheries, International Trade Centre’s Standards Map, FAO Food safety and quality emergency Prevention, JFSCA, Fundamental Principles of food safety governance, Risk Analysis as a Method to Determine the Regulatory Outcome, Increasing Responsibility of Businesses (Private) Risk Assessors, Concept of harmonization of global food laws, EU Food Safety Standards - Regulation 178 of 2002, The European food safety authority (EFSA), A critical overview of the EU food safety policy and standards, COMESA Food Safety Standards - An overview, Case Studies in Food Safety Standards in EU-COMESA Trade, Private voluntary standards (PVS) and EU food safety standards, FDA Food safety modernization Act (FSMA), FSPCA Preventive Controls for Human Food, Foreign Supplier Verification Programs (FSVP), Food Facility Registration, FDA - Current Good Manufacturing Practices (CGMPs); Hazard Analysis & Critical Control Points (HACCP) guidelines, Foreign Food Facility Inspection Program, International and Interagency Coordination, Registration of Food Facilities, Seafood Imports and Exports, Regulation on GM Foods, Regulations on Irradiated foods, Global Regulations on Health Foods, International Law on Adequacy of thermal processing, Grain Fumigation for Export, Law of trading horticultural Products, Safety Frame Applied to Food Applications of Nanotechnology. Review of Indian Regulatory Scenario in Food and Food Products - Food Safety and Standards (FSS) Act, 2006, FSS Rules and Regulations, Agricultural Produce Act, 1937 (Grading and Marketing), Export (Quality Control & Inspection), Act, 1963 and Rules, Bureau of Indian Standards relevant to food safety, Legal Metrology Act, International Food Control Systems/ Laws

1. Food Safety Management Systems and Certification

Content:  Food safety management systems and its requirements for any organization in thefood chain, Block chain concept, Global food safety initiative (GFSI), PAS 220, Prerequisite programs on food safety for food manufacturing, Audits: Introduction, objectives, documentation, responsibilities. Food safety plan overview, Good manufacturing practices and other prerequisite programs, GAP and GMP, Preliminary Steps in Developing a food safety plan, Resources for food safety plans, HACCP, TACCP and VACCP. Biological/ Chemical/ Physical and Economically motivated food safety hazards, Process preventive controls, Food allergen preventive controls, Sanitation preventive controls, supply chain preventive controls, verification and validation Procedures, Record Keeping Procedures, Recall Plan; FSMS and FSSC 22000. ISO 22003, ISO 20005 and traceability in food chain, ISO 14000 series – certification and its importance, ISO 17025 - General requirements for the competence of testing and calibration laboratories, BRC Standard, BRC Storage and Distribution, SQF, Southern Rocklobster Seafood, Retailer programs like Woolworths, Coles, Costco and ALDI, Concept of Auditing.

1. Process and Products Monitoring for Quality Assurance

Content:  Variability of the Production Process - Control chart of the middle values and ranges, Medians and ranges, Middle values and standard deviations, Largest and smallest selected value and other individual values. Automation of the Control of Production Processes, Fluorescence cytometry for the rapid analysis of food microorganisms, Infrared spectroscopic methods, Machine vision for the food industry, Ultrasonic methods, Sampling procedures for on line quality; Evaluation the Capability of Production Process and Machine, Chemical sensors RFID, Analysis of the Current State of the Regulation of Manufacturing Processes.

1. Quality Concepts and Chain Traceability

Content: Quality – Concepts, Quality as wining strategy, Total quality management TQM: Introduction, definitions and principles of operation, Tools and Techniques, such as, quality circles, 5 S Practice, Total quality control (TQC), Total employee involvement (TEI), Problem solving process, Quality function deployment (QFD), Failure mode and effect analysis (FMEA), Fault Tree Analysis (FTA), Kizen, PokaYoke, QC Tools, PDCA Cycle, Quality Improvement Tools, TQM implementation and limitations, JH – Autonomous maintenance; Introduction, Content, Methods, Advantages and Limitation of: Just –in –Time and Quality Management KANBAN system, Total productive maintenance (TPM), QS 9000. Basic concept, Principle, methodology of contemporary trends: Lean manufacturing, Agile manufacturing, World class manufacturing, Concurrent engineering, Bench marking, Cost of quality (COQ) system. Reliability engineering fundamentals; Failure data analysis; Failure rate; mortality curve; Concept of burn in period; Useful life and wear out phase of a system; Mean time to failure (MTTF); Mean time between failure, (MTBF) and mean time to repair (MTTR); Reliability in terms of Hazard rate and failure density, Measurement systems analysis for accuracy, Probability for quality. SQC -Statistical quality control– X/ R/ p and c chart, Shewhart and types of control charts, Process capability analysis, process capability index. Acceptance sampling by variables and attributes, design of sampling plans, single, double, sequential and continuous sampling plans, design of various sampling plans for food industry (Note:SQC tables can be used in the examination), Capability analysis. Statistical process control. Traceability in food safety management, Applications of traceability, Traceability challenges, Traceability requirements and standards: ISO 22005, Traceability implementation & application: Traceability data & process flow, Traceability process participants, Traceable item, Batch/Lot and Traceability links management, Food authenticity tools.

1. Management of Food By-products and Waste

Content: Management of Food Waste, Principles of sustainable systems and Green chemistry, Waste management purpose and strategies, Waste & its consequences in pollution and global warming, Food waste classification, Mitigation measures for food processing wastes, Food waste Handling and Management laws – National and international. Approaches to Solid Waste Management - Bio gas and electricity generation, Bioactive compounds extraction, Sourcing natural colour, Valorization, Biofueling, Biofertilizers, Bio-ethanol, Activated carbon, Biochar, other biological approaches, Use for biodegradable plastic, biofertilizers and environmental bioremediation. Approaches to Effluent Waste Management Basic unit operations in wastewater treatment, Anaerobic digestion of organic residues and wastes, Fundamentals and applications of anaerobic digestion for sustainable treatment of food industry wastewater, Effluent treatment strategies for dairy/ brewery/ winery, Common biological treatment processes and on-site treatment systems. Case studies, commercially viable practices and success stories of value added products of waste and by-products from processing of different plant and animal food products, Food waste for pulp & paper, flavorings and aromas production

Practical: Study of waste utilisation processes by site visit/ site plan studies; Characterization of effluent for Dissolved solids (TDS), Suspended solids, BoD, CoD, Nitrogen (as N), Phosphorus (as P), Alkalinity (as CaCO3), Sulphate (as SO4), Total organic carbon (TOC); Characterization of food waste as feedstock for anaerobic digestion; Various treatments in use for waste disposal: study on operational precautions; Extraction of banana fibre, Utilisation of ghee residue in caramel toffee; Extraction of volatile oils from organic waste; Use of fruit/vegetable residue for the production of cellulose; Use of mango kernels for manufacturing of starch; Production of pectin/citric acid from organic waste.

1. Toxicology of Food Ingredients and Products

Content: General Concepts in Food Toxicology: Definitions, General principles of food toxicology, Toxicology terminologies – Acute, Subacute, Subchronic and Chronic toxicity and other important terminologies; Classification of toxicants, Food Allergy, Food Toxicity, Food Idiosyncrasy, Common food adulterants, Risk assessment, Common techniques for identification/quantification of food toxins, LD50 and LC50 oral-dermal-inhaled, feeding trials and in vitro tests for toxicology. Toxicology of Food additives: Food additives toxicity, Safety Determination of direct and Indirect Food Additives, Acceptable daily intake (ADI), estimated daily intake (EDI), Interaction in food matrix, Evaluation of new and emerging ingredients, Toxicological Study Requirements as per FSSAI for the approval of non-specified foods/food ingredients, Toxicants and contaminants in food: algal toxins, plant toxins and anti-nutrients, dietary estrogens and antiestrogens, Inherent toxins & allergens, process induced toxicants, toxins from packaging, fumigants, safety challenges in of genetically engineered foods, pesticides, heavy metals, carcinogens, polycyclic aromatic hydrocarbons etc., Nutraceuticals and functional foods: toxicity and toxicological clearance from regulator, Interactions of prescription drugs, food, alcohol and nutraceuticals. National and international regulatory aspects of health foods and nutraceuticals.

Practicals: Determination of trypsin inhibitors in legumes; Estimation of phytates/oxalates in cereals/legumes; Determination of Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying; Determination of Hydroxymethylfurfural in Baby Foods;  Metals and toxic Metals e.g. Cd, Hg etc.; Pesticide residues e.g. Dioxin, Aldrin, Malathion etc.; Mycotoxins, Argemone, Khesari dal, Ergot, Karnal bunt, Dhatura, etc.  Allergens, Antibiotic & hormone residues, Veterinary drug residue, • Other new contaminants and toxins (For example: Cyclopiazonic acid in Buckwheat flour); Determination of Naturally Occurring Toxic Substances (NOTS) and Deoxynivalenol (DON); Elisa for toxins and allergens

1. Food Plant Utilities and Sanitation

Content: General principles of food plant Design and layout, CIP system, sanitizers used in food industry. Personnel hygiene and assessment of surface sanitation by swab and rinse method. Sanitation of coolers/chillers/freezers, Design of warehouses, conventional & modern storage structures for fruits, vegetables, meat and marine products, pest and rodent control. Waste disposal for Food Plant Hygiene and Sanitation, ETP design and layout, Food hygiene and safety in transportation, with a focus on warehouse storage and refrigerated ships, Process water quality and treatments at plant level, Process plant sanitation - chemistry and water in CIP. Preparation of a sanitation schedule for food preparation area, testing of sanitizers and disinfectants, Steam generation and performance, Boiler operation, forced and induced draught. Flue gas composition and performance analysis, Process air generation, air requirement & supply system. Air Moving and vacuum equipment, Power supply system for food process plants and plant earthing.