Kurukshetra university, kurukshetra b. Voc food science and quality control semester – I



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KURUKSHETRA UNIVERSITY, KURUKSHETRA
B.VOC FOOD SCIENCE AND QUALITY CONTROL
SEMESTER – I
(DIPLOMA IN FOOD SCIENCE AND QUALITY CONTROL)
LEVEL – 4
Q.P – DAIRY PROCESSING EQUIPMENT OPERATOR
REFERENCE ID.-FIC/Q 2002

KURUKSHETRA UNIVERSITY, KURUKSHETRA

SYLLABUS SCHEME

B.Voc in Food Science and Quality Control

DIPLOMA IN Food Science and Quality Control

Semester – I

W.e.f. 2016-17


Paper Code

Nomenclature



Total Credits


Hrs /week

Max. Marks

Exam

Duration

FTQ-1

Basic Biochemistry

2

2

50(40+10*)

3hrs

FTQ-2

General Microbiology

3

3

50(40+10*)

3hrs

FTQ-3

Basic Principles of Food Processing &Preservation

3

3

50(40+10*)

3hrs

FTQ-4

Dairy Technology And Quality Control

3

3

50(40+10*)

3hrs

FTQ-5

Basic Biochemistry Lab

2

4

50(40+10*)

3hrs

FTQ-6

General Microbiology Lab

3

6

50(40+10*)

3hrs

FTQ-7

Basic Principles of Food Processing & Preservation Lab

3

6

50(40+10*)

3hrs

FTQ-8

Dairy Technology And Quality Control Lab

3

6

50(40+10*)

3hrs

FTQ-9

Project Work

-

-

25(20+5*)

3hrs

BVCOM-1

Communication Skills

Theory


Practical

2

2


2

4



50(40+10*)

25(20+5*)



3hrs

3hrs

104


Basics of Computer

Theory


Practical

2

2


2

4



50(40+10*)

50(40+10*)




3hrs

3hrs





Total

30

45

600(490+110)






*Internal Assessment
One Credit Hour Point For Theory = 1 Hour Contact Time /Week

One Credit Hour Point For Practical= 2 Hours Contact Time /Week
Semester 1st Syllabus is formed according to the QP Dairy Process Equipment Operator Level 4

KURUKSHETRA UNIVERSITY, KURUKSHETRA

SYLLABUS SCHEME

B.Voc in Food Science and Quality Control

DIPLOMA IN Food Science and Quality Control

Semester – I

W.e.f. 2016-17


S.no Sr.No

Paper code


Nomenclature

Total

Credits

Hrs /week


Max.Marks

Exam Duration

1

BVCOM-1

Communication Skills Theory

Practical



2

2


2

4


50(40+10*)

25(20+5*)



3hrs

2

104

Basics of Computer Theory

Practical




2

2


2

4


50(40+10*)

50(40+10*)



3hrs

3

FTQ-1

Basic Biochemistry

2

2

50(40+10*)

3hrs

4

FTQ-5

Basic Biochemistry Lab

2

4

50(40+10*)

3hrs

Total General Education Component

12

18

275(220+55*)




5

FTQ-2

General Microbiology

3

3

50(40+10*)

3hrs

6

FTQ-3

Basic Principles of Food Processing &Preservation

3

3

50(40+10*)

3hrs

7

FTQ-4

Dairy Technology And Quality Control

3

3

50(40+10*)

3hrs

8

FTQ-6

General Microbiology Lab

3

6

50(40+10*)

3hrs

9

FTQ-7

Basic Principles of Food Processing & Preservation Lab

3

6

50(40+10*)

3hrs

10

FTQ-8

Dairy Technology And Quality Control Lab

3

6

50(40+10*)

3hrs

Total Skill Component

18

27

300(240+60*)




Grand Total General Education Component and

Skill Component

12+ 18=30

18+27=45


275+300=575

575+25**=600







*Internal Assessment

**Project work
One Credit Hour Point For Theory = 1 Hour Contact Time /Week

One Credit Hour Point For Practical= 2 Hours Contact Time /Week

Semester I

FTQ- 1Basic Biochemistry

Max Marks: 50

Theory Marks: 40

Internal Assessment: 10

Time: 3 hrs.

NOTE:

Instructions for the examiner: The examiner will set nine questions in all. All questions will carry equal marks. Q. No. 1 which will be objective/short answer type covering the entire syllabus, will be compulsory. The remaining questions will be set section wise with questions 4 from each section. Each question should be divided into parts & the distribution of marks be indicated part wise

Instructions for the candidates: The candidates will be required to attempt Q. No. 1 & four others selecting 2 questions from each section. As far as possible the question will be of short answer type.

.

Unit I


Introduction to Bio-molecules: Biological properties of water, pH, ionization, biological buffers, Classification and structure amino acids, essential amino acids, rare and non-protein amino acids.

Proteins: Classification and structure of amino acids, essential amino acids and non essential amino acids .Classification and Structural organization of proteins: Primary structure; Secondary structure-α-Helix, β- pleats and β – turn Tertiary structure myoglobin and lysozyme etc. Quaternary structure-hemoglobin. Forces stabilizing different structural levels.
Structure and function of carbohydrates: Monosaccharides; families of monosaccharides; simple aldoses and ketoses, pyranose and furanose ring forms, reducing and non-reducing sugars, sugar derivatives viz. sugar alcohols, amino sugars, deoxy sugars, acidic sugars, Glycosidic bond Disaccharides and Oligosaccharides: Definition, structure and function of important di and oligosaccharides viz. lactose, sucrose, maltose, raffinose, stachyose, verbascose etc. Polysaccharides: Homo and Hetero polysaccharides, storage polysaccharides: Starch and Glycogen. Structural polysaccharides: Cellulose and Chitin

Unit II
Lipids: Introduction and Classification – simple and complex lipids, Fatty acids – structure and nomenclature, soap value, acid value, iodine number, rancidity. Essential fatty acids. A generalaccount of structure and function of triacylglycerols, phospholipids, glycolipids, sphingolipids, steroids, bile acids, bile salts and terpenes
Vitamins: water soluble and fat soluble, their structure and functions.

Enzyme: general properties of enzymes and coenzymes, their nature, classification and nomenclature of enzymes, fundamentals of steady state kinetics, enzyme inhibition, isozymes.

Nucleotides and Nucleic acids: Building blocks: bases, sugars and phosphates. Structure and nomenclature of nucleosides and nucleotides; polynucleotides, DNA (A,B, ZDNA) and RNA (rRNA, mRNA, tRNA).

Recommended Books:

  1. Lehninger: Principles of Biochemistry, 4th edition, by David L. Nelson and M.M. Cox (2005) Maxmillan/Worth publishers/W.H. Freeman & Company

  2. Biochemistry (2004) by J.DavidRawn, Panima Publishing Corporation, NewDelhi

  3. Biochemistry, 2nd edition, by R.H. Garrett and C.M. Grisham (1999). Saunders College Publishing, N.Y. Sons, NY.

  4. Biochemistry, 4th edition, by L.Stryer (1995). W.H. Freeman & Co., N.Y.

  5. Fundamentals of Biochemistry, 2nd ed., by Donald Voet, Judith G.Voet

Semester I

FTQ-2 General Microbiology
Max Marks: 50

Theory Marks: 40

Internal Assessment: 10

Time: 3 hrs.

NOTE:

Instructions for the examiner: The examiner will set nine questions in all. All questions will carry equal marks. Q. No. 1 which will be objective/short answer type covering the entire syllabus, will be compulsory. The remaining questions will be set section wise with questions 4 from each section. Each question should be divided into parts & the distribution of marks be indicated part wise

Instructions for the candidates: The candidates will be required to attempt Q. No. 1 & four others selecting 2 questions from each section. As far as possible the question will be of short answer type.
Unit I
Introduction and Scope of Microbiology: Definition and history of microbiology, contributions of Antony van Leeuwenhoek, Louis Pasteur, Robert Koch, Importance and scope of Microbiology as a modern Science Branches of microbiology.

Microscope Construction and working principles of different types of microscopes – compound, dark field, Phase contrast, Fluorescence and Electron (Scanning and transmission)
Control of microorganisms: Principles and Applications of Physical Methods. Autoclave, Hot air oven, laminar airflow, Seitz filter, Sintered glass filter, and membrane filter. chemical Methods: Alcohol, Aldehydes, Phenols, Halogens and Gaseous agents. Radiation Methods: UV rays and Gamma stains.
Staining techniques: Principles of staining, types of stains – simple stains, structural stains and Differential stains.

Unit II
Microbial Taxonomy: Concept of microbial species and strains, classification of bacteria based on – morphology (shape and flagella), staining reaction, nutrition and extreme environment.
General Account of Viruses and Bacteria, Bacteria – Ultra structure of bacteria cell (both Gram positive and Gram negative) including, endospore and capsule, Viruses – Structure and classification
Principles of Microbial Nutrition: the requirements for carbon, nitrogen, sulfur, growth factors etc., role of oxygen in nutrition, nutritional categories among micro-organisms.
Microbial growth: Kinetics of microbial growth, growth curve, synchronous growth, factors affecting bacterial growth
Recommended Books:

  1. Atlas, R.M. (1998) Microbiology: Fundamental and applications. 2nd edition, Macmillan Publishing Company, New York.

  2. Pelezar, M.J., Chan, E.G.S. and Krieg, N.R. (1998) Microbiology.

  3. Heritage, J., Evance, E.G.V. and Killington, R.A. (1999) Microbiology inaction. Cambridge University Press.

Semester I

FTQ-3 Basic Principles of Food Processing & Preservation
Max Marks: 50

Theory Marks: 40

Internal Assessment: 10

Time: 3 hrs.

NOTE:

Instructions for the examiner: The examiner will set nine questions in all. All questions will carry equal marks. Q. No. 1 which will be objective/short answer type covering the entire syllabus, will be compulsory. The remaining questions will be set section wise with questions 4 from each section. Each question should be divided into parts & the distribution of marks be indicated part wise

Instructions for the candidates: The candidates will be required to attempt Q. No. 1 & four others selecting 2 questions from each section. As far as possible the question will be of short answer type.

Unit I
Food Processing: Scope and importance of food processing; historical developments in food processing, classification of food on basis of shelf life, pH and origin
Food spoilage: microbial, physical, chemical & miscellaneous.
Thermal processing methods and preservation: heat resistance of microorganisms, thermal death curve. Blanching, pasteurization, sterilization, Canning of foods, heat penetration
Preservation by low temperature Refrigeration, refrigeration load, refrigeration systems

Freezing and frozen storage: freezing curves, slow and quick freezing, factors determining freezing rate, freezing methods, advantages and disadvantages, changes in food during freezing, freeze drying in food processing



Unit II

Moisture removal: Evaporation, drying, dehydration and concentration, Principle, Methods, equipment and effect on quality: Drying curve, drying methods and type of dryers; physical and chemical changes in food during drying. Need and principle of concentration, methods of concentration (thermal concentration, freeze concentration, memberane concentration) changes in food quality by concentration
Preservation by salt and sugar: Pickling, fermentation, intermediate moisture foods
Food Additives: Different types of food additives (preservatives, acidulants, emulsifiers, antioxidant, leavening agents etc.) and its application in food industry
New and unconventional methods of preservation: pulse electric field processing, high pressure processing, ohmic and infrared, microwave heating.
Recommended Books:

  1. Norman, N.P and Joseph, H.H.(1997). Food Science, Fifth edition, CBS Publication, New Delhi

  2. Kalia M. and Sangita, S. (1996). Food Preservation and Processing, First edition, Kalyani Publishers, New Delhi.

  3. Sivasankar, B. (2002): Food Processing and Preservation, Prentice Hall of India Pvt.Ltd., New Delhi.

  4. Fellows, Food process technology: Principles and Technology, CRC publications.

  5. Khetarpaul N. (2005). Food Processing and Preservation, Dya Publishing House , New Delhi

Semester I

FTQ-4 Dairy Technology and Quality Control
Max Marks: 50

Theory Marks: 40

Internal Assessment: 10

Time: 3 hrs.

NOTE:

Instructions for the examiner: The examiner will set nine questions in all. All questions will carry equal marks. Q. No. 1 which will be objective/short answer type covering the entire syllabus, will be compulsory. The remaining questions will be set section wise with questions 4 from each section. Each question should be divided into parts & the distribution of marks be indicated part wise

Instructions for the candidates: The candidates will be required to attempt Q. No. 1 & four others selecting 2 questions from each section. As far as possible the question will be of short answer type.

Unit-I

Dairy industry in India: scope, strengths and opportunities for dairy industry. Milk: definition, composition and nutritive value; factors affecting composition of milk Physico-chemical properties of milk.
Introduction of basic unit operation and equipments involved in processing of milk and milk products: transportation, milk procurement, handling, receiving, chilling, filtration/clarification, standardization, pasteurization & pasteurizer, sterilization, homogenization & homogenizer, UHT processing
Drying and dehydration of milk: Drying theories, drying equipments (spray and drum drier) manufacture of WMP ,SMP
Technology of indigenous milk products: Production of khoa, srikhand, rabri, dahi, kulfi ghee, paneer, channa
Unit-II

Dairy products manufacturing: Special milk, Yoghurt, Cheese making, Ice cream manufacturing, cream and butter (process and defects, their causes and prevention). Utilization of milk industry by-products
Newer concepts in dairy products: cream powder, sterilized cream, butter powder, cheese spread, whey protein concentrates. Types of membranes, applications of reverse osmosis, ultra-filtration and microfiltration
Quality Control: Grading of milk and milk products, criterion of grading, milk adulteration problem, synthetic milk ,PFA standards for market milk and milk products.
Dairy plant sanitation: hygiene in dairy Industry, different types of cleansing and sanitizing agents, their applications, cleaning systems


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