Food Technology • 2nd SemesterCore / Standard CurriculumChange Track

Food Technology — 2nd Semester Syllabus

B.Tech (Food Processing and Preservation)

Credits Allocation Table (L-T-P Structure)

Course Title	Code	L	T	P	Credits
Engineering Physics	100201	3	0	0	3
Engineering Mathematics-II	100202	3	1	0	4
Programming for Problem Solving	100203	3	0	0	3
Workshop Practices	100206	2	0	0	2
Food Chemistry	100207	3	1	0	4
Swachha Bharat Mission	100214P	0	0	2	1
Engineering Physics Lab	100201P	0	0	2	1
Programming for Problem Solving Lab	100203P	0	0	2	1
Workshop Practices Lab	100206P	0	0	2	1
Food Chemistry Lab	100207P	0	0	2	1
TOTAL	-	-	-	-	21

Engineering Physics

100201

Theory Course • 6 Units

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Unit 1.0

Frame of Reference
Non-Inertial frame of reference
Rotating coordinate system
Centripetal and Coriolis acceleration and its application in weather system
Oscillations
Harmonic Oscillator
Damped Harmonic motion - overdamped
Critically Damped and lightly damped oscillators
Force Oscillators and Resonance

Unit 2.0

Optics
Huygens's Principle
Superposition of Waves and interference of Light by wave front- splitting and amplitude-splitting
Young's double slit experiment
Michelson interferometer
Fraunhofer diffraction from single slit and circular aperture
Diffraction Grating and their resolving power
LASER
Einstein's theory of matter-radiations interaction
Einstein's Coefficients (A and B)
Amplification by population inversion
Different types of lasers - Gas Laser
Helium-Neon Laser
Solid State Laser (Ruby
Neodymium)
Semiconductor Laser

Unit 3.0

Quantum Mechanics
Compton Effect
Photoelectric Effect
Wave Particle duality
De Broglie's hypothesis
Heisenberg's Uncertainty Principle
Wave function and wave packets
Phase and group velocities
Schrodinger's Wave Equation
Normalization
Expectation values
Eigenvalues and Eigenfunction
Applications in One dimensions
Application of Schrodinger Wave Equation for particle in one dimensional box its wavefunction and eigenvalue of energy and momentum

Unit 4.0

Vector Calculus
Gradient
Divergence and Curl
Line
Surface and Volume integrals
Gauss's Divergence theorem and Stokes' theorem in Cartesian Coordinate
Electrostatics
Gauss's Law and its applications
Divergence and Curl of Electrostatic fields
Electrostatic Potential
Boundary Conditions
Poisson's and Laplace's equations
Dielectrics
Polarization
Bound Charges
Electric displacement
Boundary Conditions in dielectrics

Unit 5.0

Magnetostatics
Lorentz force
Biot-Savart and Ampere's circuital laws and their applications
Divergence and Curl of Magneto static fields
Magnetic vector potential
Force and torque on a magnetic dipole
Magnetic Materials
Magnetization
Bound currents
Boundary conditions
Electrodynamics and Electromagnetic Waves
Ohm's law
Motional EMF
Faraday's Law
Lenz's law
Self and mutual inductance
Energy stored in magnetic field
Maxwell's equations in vacuum and nonconducting medium
Continuity Equation
Poynting Theorem
Wave Equations: plain electromagnetic wave in vacuum and their transverse nature and Polarization

Unit 6.0

Introduction to Solids and Semi-Conductors
Free electron theory of metal
Fermi level
Bloch's theorem for particle in a periodic Potential
Kroning-Penney model and origin of energy band
Electronic Materials
Metals
Semiconductors and insulators
Intrinsic and extrinsic semiconductors
Carrier transport
Diffusion and drift
P-N junction

Engineering Mathematics- II

100202

Theory Course • 6 Units

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Unit 1.0: Complex Analysis - I

Functions of complex variable
Limit
Continuity
Differentiability
Analytic function
Cauchy-Riemann Equations in Cartesian and polar form
Harmonic function and harmonic conjugate

Unit 2.0: Complex Analysis - II

Line Integral
Contour integrals
Cauchy theorem
Cauchy's Integral formula(without proof)
Taylors series
Zero of analytic functions
Singularities
Laurent's series
Residue
Cauchy residue theorem(without Proof) and its applications

Unit 3.0: Ordinary Differential Equations

Linear differential equations of nth Order with constant coefficients
Solution of Homogeneous and Non-Homogeneous Equations
Equations with variable coefficients
Cauchy- Euler Equations
Method of Variation of Parameters

Unit 4.0: Sequence and Series

Introduction of Sequence and Series
Nature of series Tests of convergence of Series: Comparison test
D'Alembert ratio test
Cauchy's Root test
Raabe's test
Logarithmic test
Cauchy's condensation test

Unit 5.0: Laplace Transform

Laplace Transform
Existence theorem
Properties of Laplace Transform
Laplace Transform of Periodic functions
Inverse Laplace Transform
Convolution theorem
Application of Laplace Transform to solve Ordinary differential equations

Unit 6.0: Fourier Series

Fourier Series
Fourier Series for odd and even functions
Half range sine and cosine series
Parseval's theorem

Programming for Problem Solving

100203

Theory Course • 6 Units

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Unit 1.0: Introduction to Programming

Introduction to components of a computer system (disks
Memory
Processor
Where a program is stored and executed
Operating system
Compilers etc.)
Idea of Algorithm: steps to solve logical and numerical problems
Representation of Algorithm: Flowchart/ Pseudo code with examples
From algorithms to programs
Source code
Variables (with data types) variables and memory locations
Syntax and Logical Errors in compilation
Object and executable code

Unit 2.0: Operators, Conditional Branching and Loops

Arithmetic expressions/arithmetic operators
Relational operators
Logical operators
Bitwise operators and precedence
Writing and evaluation of conditionals and consequent branching
Iteration and loops

Unit 3.0: Arrays and String

Array declaration & initialization
Bound checking arrays (1-d
2-d)
Character arrays and strings

Unit 4.0: Function, Recursion and Pointers

Functions (including using built in libraries)
Parameter passing in functions
Call by value
Passing arrays to functions
Recursion
As a different way of solving problems
Example programs
Such as Finding Factorial
Fibonacci series
Ackerman function etc.
Idea of pointers
Defining pointers
Use of Pointers in self- referential structures
Idea of call by reference

Unit 5.0: User defined Data Types and File handling

Structure- defining
Declaring
Initializing
Accessing structure members
Processing of structure
Array of structures
Structures within structure
Structure and function
Type definition
Union- definition
Declaration
Accessing union members
Initializing union
Introduction
File declaration
Opening and closing a file
Working with text and binary files
I/O operations on file
Error handling
Random access to files

Unit 6.0: Basic Algorithms

Searching
Basic Sorting Algorithms (Bubble
Insertion and Selection)
Finding roots of equations
Notion of order of complexity through example programs (no formal definition required)

Workshop Practices

100206

Theory Course • 6 Units

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Unit 1.0: Sheet Metal Working

Sheet material: GI sheets
Aluminium
Tin plate
Copper
Brass etc
Tools: steel rule
Vernier callipers
Micrometer
Sheet metal gauge
Scriber
Divider
Punches
Chisels
Hammers
Snips
Pliers
Stakes etc
Operations: scribing
Bending
Shearing
Punching etc
Product development: hexagonal box with cap
Funnel etc

Unit 2.0: Joining

Classifications of joining processes
Brazing
Soldering
Mechanical Joints
Arc welding
Gas welding etc

Unit 3.0: Pattern Making and Foundry Practice

Pattern material: wood
Cast iron
Brass
Aluminium
Waxes etc
Types of patterns: split
Single piece
Match plate etc
Tools: cope
Drag
Core
Core prints
Shovel
Riddle
Rammer
Trowel
Slick
Lifter
Sprue pin
Bellow
Mallet
Vent rod
Furnace etc
Moulding sands: green sand
Dry sand
Loam sand
Facing sand etc
Sand casting: Sand preparation
Mould making
Melting
Pouring
Cleaning

Unit 4.0: Fitting Shop

Introduction to Fitting
Fitting Tools: Files and their classification
Holding Tools
Cutting Tools
Measuring and Marking Tools
Thread Making Tools
Various Fitting Power Tools
Methods Of Filing: Cross Filling and Draw Filing
Other associated operations Marking
Sawing and Chipping
Safety and Precautions in Fitting Shop

Unit 5.0: Carpentry Shop

Introduction to Carpentry Shop
Types of Wood
Seasoning of Wood: Types of Seasoning Methods
Defects in wood
Structure of Wood
Carpentry Tools
Measuring Tools
Marking Tools
Cutting Tools
Planning Tools
Drilling and Boring Tools
Holding Tools
Striking Tools
Auxiliary tools and materials used in Carpentry
Wood working Processes
Carpentry joints
Wood Working Machines: Wood Working Lathe
Circular Saw
Thickness Planer
Band saw
Safety and precautions in Carpentry Shop

Unit 6.0: Smithy Shop

Introduction to Smithy Shop
Forging Tools and Equipment
Forging Operations: Drawing
Upsetting
Swaging
Punching
Drifting
Fullering
Bending
Hot Working Processes: Rolling
Drop Forging
Press Forging
Hot Extrusion
Hot Drawing
Cold Working Process
Safety and Precautions in Smithy Shop

Food Chemistry

100207

Theory Course • 6 Units

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Unit 1.0: Carbohydrate Metabolism

General formula
Definition
Classification of carbohydrates
Monosaccharides
Oligosaccharides and polysaccharide
Open and cyclic structure of glucose
Structure of disaccharides- Maltose and Sucrose
Polysaccharides- general introduction to their source and structure of starch
Cellulose
Glycogen
Metabolic pathways for breakdown of carbohydrates: Glycolytic pathway
Pentose phosphate pathway
Citric acid cycle
Electron transport chain
ATP balance
Gluconeogenesis

Unit 2.0: Protein Metabolism

Amino acids
Classification of amino acids (acidic
Basic and neutral)
Structure of protein (fibrous
Globular
Tertiary and quaternary structure of protein)
Properties of proteins- Amphoteric
Isoelectric point
Hydrolysis
Denaturation
Coagulation
Introduction to Casein protein in milk
Separation of amino acids by Chromatographic method (paper
Thin layer chromatography)
Metabolism of proteins- digestion
Absorption of dietary proteins and removal of nitrogen from amino acids
Urea cycle

Unit 3.0: Lipid Metabolism

Definition
Structure
Classification of lipids
Simple lipids -fats and oils
Saponification
Iodine value
Fatty acids
Derived lipids -steroids-cholesterol
Good cholesterol-high density cholesterol and bad cholesterol-low density cholesterol
Metabolism of lipids- absorption
Lipolysis
B-oxidation
Ketogenesis and lipogenesis

Unit 4.0: Enzymes

Concepts
Classification
Physico- chemical nature
Mechanism of enzyme action
Enzyme kinetics (MME and their transformations)
Factors affecting enzyme activity
Enzyme inhibition
Enzyme specificity
Co-factors
Basic concepts on lysozymes & Isozymes
Enzyme unit
Turn over number
Allosteric enzyme

Unit 5.0: Food Additives

Introduction to uses
Advantages and harmful effects of food additives with few examples: Preservatives
Flavoring agents
Essence
Sweetening agents
Antioxidants
Thickeners and gelling agents
Emulsifiers
Colors (natural and synthetic)
Bleaching agents
Anti-caking agents
Acidity regulators-acid
Bases
Buffers
Food Adulteration and its prevention

Unit 6.0: Vitamins and Minerals

Vitamins: Fat soluble and water-soluble vitamins (A
B12
Sources and deficiency diseases
Minerals: Types of minerals
Importance of Minerals like Na
Their functions
Sources
Effects of excessive mineral consumption
Dietary supplements-definition and examples
Harmful effects of high dose of dietary supplements

Swachha Bharat Mission

100214P

Laboratory Subject • 3 Units

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Topics Part 1

Understanding the importance of cleanliness and sanitation: The course could aim to create awareness about the significance of cleanliness and sanitation in maintaining personal health, environmental sustainability, and community well-being. It could cover topics such as waste management, sanitation practices, and the impact of poor sanitation on public health.
Developing skills for effective waste management: The course could provide training on various waste management techniques, such as waste segregation, composting, recycling, and proper disposal of hazardous waste. It could also emphasize the importance of reducing waste generation and promoting sustainable waste management practices.
Promoting behavioural change towards cleanliness: The course could focus on influencing positive behavioural change among individuals and communities towards cleanliness. It could include modules on promoting good hygiene practices, creating awareness about the harmful effects of littering and open defecation, and encouraging responsible waste disposal habits.
Creating awareness about Swachh Bharat Mission initiatives: The course could provide information about the Swachh Bharat Mission initiatives and campaigns launched by the Government of India to promote cleanliness and sanitation, such as Swachh Survekshan, Swachh Bharat Abhiyan, and Clean India Campaign. It could also discuss the progress made, challenges faced, and future prospects of the Swachh Bharat Mission.
Engaging in community participation and advocacy: The course could emphasize the importance of community participation in the Swachh Bharat Mission and provide tools and strategies for engaging with local communities to promote cleanliness and sanitation. It could also encourage advocacy for policy changes and innovations to address sanitation-related issues at the community, regional, and national levels.

Topics Part 2

Increased awareness and knowledge about cleanliness and sanitation: Participants of the course may gain a deeper understanding of the importance of cleanliness and sanitation, including the impact on personal health, environmental sustainability, and community well-being. They may learn about various waste management techniques, hygiene practices, and the initiatives of the Swachh Bharat Mission.
Enhanced skills for effective waste management: Participants may acquire practical skills related to waste management, such as waste segregation, composting, recycling, and proper disposal of hazardous waste. They may also develop skills in reducing waste generation and promoting sustainable waste management practices in their communities or workplaces.
Positive behavioral change towards cleanliness: The course may influence participants to adopt positive behavioral changes towards cleanliness, such as avoiding littering, practicing good hygiene habits, and promoting responsible waste disposal. Participants may develop a sense of responsibility towards maintaining cleanliness in their surroundings and actively contribute towards creating a cleaner environment.
Increased community participation and advocacy: Participants may become actively engaged in community participation and advocacy efforts related to cleanliness and sanitation. They may collaborate with local communities, government bodies, and non- governmental organizations (NGOs) to raise awareness, implement cleanliness initiatives, and advocate for policy changes or innovations to address sanitation-related issues.
Contribution towards Swachh Bharat Mission objectives: Participants may contribute towards the objectives of the Swachh Bharat Mission, such as promoting cleanliness, ensuring proper waste management, and eliminating open defecation. They may actively participate in Swachh Bharat Mission campaigns, initiatives, and activities, and make a positive impact on their communities and society at large.

Topics Part 3

Any topics related to Swatch Bharat Mission

Prescribed Experiments

Understanding the importance of cleanliness and sanitation: The course could aim to create awareness about the significance of cleanliness and sanitation in maintaining personal health, environmental sustainability, and community well-being. It could cover topics such as waste management, sanitation practices, and the impact of poor sanitation on public health.
Developing skills for effective waste management: The course could provide training on various waste management techniques, such as waste segregation, composting, recycling, and proper disposal of hazardous waste. It could also emphasize the importance of reducing waste generation and promoting sustainable waste management practices.
Promoting behavioural change towards cleanliness: The course could focus on influencing positive behavioural change among individuals and communities towards cleanliness. It could include modules on promoting good hygiene practices, creating awareness about the harmful effects of littering and open defecation, and encouraging responsible waste disposal habits.
Creating awareness about Swachh Bharat Mission initiatives: The course could provide information about the Swachh Bharat Mission initiatives and campaigns launched by the Government of India to promote cleanliness and sanitation, such as Swachh Survekshan, Swachh Bharat Abhiyan, and Clean India Campaign. It could also discuss the progress made, challenges faced, and future prospects of the Swachh Bharat Mission.
Engaging in community participation and advocacy: The course could emphasize the importance of community participation in the Swachh Bharat Mission and provide tools and strategies for engaging with local communities to promote cleanliness and sanitation. It could also encourage advocacy for policy changes and innovations to address sanitation-related issues at the community, regional, and national levels.

Engineering Physics Lab

100201P

Laboratory Subject • 1 Units

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Topics Part 1

Determination of the capacitance and permittivity of the given material.
Determination of e/m of electron.
Determination of Planck's constant and Photoelectric Work Function using Photoelectric cell.
Verification of inverse square law using photocell.
Determination of Wavelength of (He-Ne) LASER using Diffraction Grating Method.
Calculation of Energy Band Gap of a semiconductor.
Determination of Dielectric constant using resonance method.
Determination of Wavelength of Sodium light by measuring the diameter of the Newton's Ring.
Determination of curvature of convex surface of a lens by Newton's ring.
Verification of existence of Bohr's Energy level with Frank-Hertz apparatus.
Determination of the Earth's horizontal magnetic field intensity and magnetic Moment of a magnet by employing magnetometer.
Verification of Faraday's Law and Lenz's Law of Electromagnetic Induction.

Prescribed Experiments

Determination of the capacitance and permittivity of the given material.
Determination of e/m of electron.
Determination of Planck's constant and Photoelectric Work Function using Photoelectric cell.
Verification of inverse square law using photocell.
Determination of Wavelength of (He-Ne) LASER using Diffraction Grating Method.
Calculation of Energy Band Gap of a semiconductor.
Determination of Dielectric constant using resonance method.
Determination of Wavelength of Sodium light by measuring the diameter of the Newton's Ring.
Determination of curvature of convex surface of a lens by Newton's ring.
Verification of existence of Bohr's Energy level with Frank-Hertz apparatus.
Determination of the Earth's horizontal magnetic field intensity and magnetic Moment of a magnet by employing magnetometer.
Verification of Faraday's Law and Lenz's Law of Electromagnetic Induction.

Programming for Problem Solving Lab

100203P

Laboratory Subject • 1 Units

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Topics Part 1

Tutorial 1: Problem solving using computers: Lab1: Familiarization with programming environment
Tutorial 2: Variable types and type conversions: Lab 2: Simple computational problems using arithmetic expressions
Tutorial 3: Branching and logical expressions: Lab 3: Problems involving if-then-else structures
Tutorial 4: Loops, while and for loops: Lab 4: Iterative problems e.g., sum of series
Tutorial 5: 1D Arrays: searching, sorting: Lab 5: 1D Array manipulation
Tutorial 6: 2D arrays and Strings: Lab 6: Matrix problems, String operations
Tutorial 7: Functions, call by value: Lab 7: Simple functions
Tutorial 8 & 9: Numerical methods (Root finding, numerical differentiation, numerical integration): Lab 8 and 9: Programming for solving Numerical methods problems
Tutorial 10: Recursion, structure of recursive calls: Lab 10: Recursive functions
Tutorial 11: Pointers, structures and dynamic memory allocation: Lab 11: Pointers and structures
Tutorial 12: File handling: Lab 12: File operations

Prescribed Experiments

Tutorial 1: Problem solving using computers: Lab1: Familiarization with programming environment
Tutorial 2: Variable types and type conversions: Lab 2: Simple computational problems using arithmetic expressions
Tutorial 3: Branching and logical expressions: Lab 3: Problems involving if-then-else structures
Tutorial 4: Loops, while and for loops: Lab 4: Iterative problems e.g., sum of series
Tutorial 5: 1D Arrays: searching, sorting: Lab 5: 1D Array manipulation
Tutorial 6: 2D arrays and Strings: Lab 6: Matrix problems, String operations
Tutorial 7: Functions, call by value: Lab 7: Simple functions
Tutorial 8 & 9: Numerical methods (Root finding, numerical differentiation, numerical integration): Lab 8 and 9: Programming for solving Numerical methods problems
Tutorial 10: Recursion, structure of recursive calls: Lab 10: Recursive functions
Tutorial 11: Pointers, structures and dynamic memory allocation: Lab 11: Pointers and structures
Tutorial 12: File handling: Lab 12: File operations

Workshop Practices Lab

100206P

Laboratory Subject • 1 Units

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Topics Part 1

Learn and apply of different fitting tools -like work holding, marking, measuring, cutting, finishing and miscellaneous. Student will also prepare the report with sketch, specifications and applications of fitting tools demonstrated.
Prepare one simple and another male-female type fitting jobs as per given drawings- 2 jobs
Learn and apply of different tin smithy tools. Student will also prepare the report with sketch, specifications and applications of tin smithy tools demonstrated.
Learn and apply of welding equipments and making minimum one model.
Learn and apply of foundry tools and making minimum one model.
Learn and apply of carpentry tools and making minimum one model.
Learn and apply of Sheet Metal tools and making minimum one model.
Learn and apply of Lathe Tools & operations for making a job.
Learn and apply the application of measuring tools.
Learn and apply any casting process for making a model

Prescribed Experiments

Learn and apply of different fitting tools -like work holding, marking, measuring, cutting, finishing and miscellaneous. Student will also prepare the report with sketch, specifications and applications of fitting tools demonstrated.
Prepare one simple and another male-female type fitting jobs as per given drawings- 2 jobs
Learn and apply of different tin smithy tools. Student will also prepare the report with sketch, specifications and applications of tin smithy tools demonstrated.
Learn and apply of welding equipments and making minimum one model.
Learn and apply of foundry tools and making minimum one model.
Learn and apply of carpentry tools and making minimum one model.
Learn and apply of Sheet Metal tools and making minimum one model.
Learn and apply of Lathe Tools & operations for making a job.
Learn and apply the application of measuring tools.
Learn and apply any casting process for making a model

Food Chemistry Lab

100207P

Laboratory Subject • 1 Units

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Topics Part 1

Detection of reducing sugar and non-reducing sugars using Fehling's solution.
Estimation of reducing sugar and total reducing sugar in given food sample by Lane and Eynon method.
Estimation of lactose in milk sample by titrimetric method
Identify amino acids in a mixture by thin layer chromatography.
Detection of presence of proteins- Biuret test, Ninhydrin test and Xanthoproteic test.
Detection of coagulation process of proteins using heating method and Chemical methods- using vinegar and Copper Sulphate in food (egg/milk).
Estimation of saponification value of fats and oils.
Estimation of iodine value of fats and oils.
Detection of presence of fats in the given food sample- solubility test, spot test, Acrolein test and Baudouin Test.
Detection the effect of pH and temperature on hydrolysis of starch by salivary amylase.
Estimation of concentration of sodium benzoate in fruit juice.
Determination of maximum use level of given food additives in particular food as per FSSAL.

Prescribed Experiments

Detection of reducing sugar and non-reducing sugars using Fehling's solution.
Estimation of reducing sugar and total reducing sugar in given food sample by Lane and Eynon method.
Estimation of lactose in milk sample by titrimetric method
Identify amino acids in a mixture by thin layer chromatography.
Detection of presence of proteins- Biuret test, Ninhydrin test and Xanthoproteic test.
Detection of coagulation process of proteins using heating method and Chemical methods- using vinegar and Copper Sulphate in food (egg/milk).
Estimation of saponification value of fats and oils.
Estimation of iodine value of fats and oils.
Detection of presence of fats in the given food sample- solubility test, spot test, Acrolein test and Baudouin Test.
Detection the effect of pH and temperature on hydrolysis of starch by salivary amylase.
Estimation of concentration of sodium benzoate in fruit juice.
Determination of maximum use level of given food additives in particular food as per FSSAL.