Post Graduuate Diploma in Food Science Technology 1 Syllabus Mumbai University

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AC 14 -07-2016
ITEM NO. 4.92


UNIvErsIT y Of M UMbAI



Syllabus

For

Post Graduate Diploma in Food Science and Technology
(Theory and Practical)


From
Academic year 2016 -17

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Eligibility
The minimum qualifications required for admission to the course are as follows The applicant
should possess a B.Sc. degree of University of Mumbai or any recognized University and
should have offered the following subjects at the various examinations as shown below : -
1) He /She must have offered Chemistry as one o f the subject at any one level of the three
year degree course.
2) He /She must have offered one of the following subjects at least at the T.Y.B.Sc. level of
the three year degree course
i) Physics, ii) Botany, iii) Zoology, iv) Life Sciences, v) Micro -biology, vi) Bio-
Chemistry
3) Possessing Bachelor’s degree of Fisheries Sciences, Bachelor’s degree in
Horticulture/Agriculture from any Statutory University.
Conduct of Course
The workload per paper for theory and practical workload per batch, batch si ze for practical and
passing standards will be as per the existing norms / regulat ions and University Guidelines.
Semester – I Semester – II
Paper Credit Lect.
/Pract Paper Credit Lect.
/Pract
Paper - I
Food Microbiology and Food
Chemistry 08 45L
30P Paper – I
Food Quality, Packaging and
Marketing 08 45L
30P
Paper – II
Fruits , Vegetables, Cereal and Oil
Seeds Technology 08 45L
30P Paper – II
Milk , Meat and Fish processing
Technology 08 45L
30P
Paper – III
Food Hygiene and Sanitation 08 45L
30P Paper – III
Fermentation and Bakery
Technology 08 45L
30P
24 225 24 225

Semester – III
Paper Credit Lect.
Internship program 12 125
Total 12 125


Per Year
Total Credits Total Lectures
60 575

For Semester I & II
Total Course s = 03
Lecture per Course = 75 (Theory 45 & Practical 1 0 x 3Lectures) for each semester.

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Semester – I
Paper Credit Lect.
/Pract
Paper - I
Food Microbiology and Food Chemistry 08 45L
30P
Paper – II
Fruits , Vegetables, Cereal and Oil Seeds Technology 08 45L
30P
Paper – III
Food Hygiene and Sanitation 08 45L
30P
24 225

Paper – I: Food Microbiology and Food Chemistry
Unit – I Principles of food processing
Scope and importance of food processing. National and international
perspectives. Principles and methods of food preservation- freezing,
heating, dehydration, canning, additives, fermentation, irradiation,
extrusion cooking, hydrostatic pressure cooking, dielectric heating,
microwave processing, aseptic processing, hurdle technology, Juices and
concent rates/membrane technology. Storage of food, modified atmosphere
packaging. Refrigeration, freezing and drying of food, minimal
processing, radiation processing. 15
Unit – II Food microbiology
History of microbiology of food. Microbial growth pattern, physical and chemical factors influencing destruction of micro-
organisms. Types of
micro -organism normally associated with food- mold, yeast, and bacteria.
Micro -organisms in natural food products a nd their control. Contaminants
of foods -stuffs, vegetables, cereals, pulses, oilseeds, milk and meat during
handling and processing. Biochemical changes caused by micro-organisms, deterioration of various types of food product. Food poisoning and microbial toxins, microbial food fermentation, standards for different
foods. 15
Unit – III Food chemistry
Food chemistry- definition and importance, water in food, water activity
and shelf life of food. Carbohydrates -chemical reactions, functional
properties of sugars and polysaccharides in foods. Lipids: classification,
and use of lipids in foods, physical and chemical properties, effects of
processing on functional properties and nutritive value. Protein and amino acids: physical and chemical properties, distri bution, amount and functions
of proteins in foods, functional properties, classes of vitamins, types of
minerals, effect of processing on loss of vitamins and minerals. Pigments
in food, food flavours, browning reaction in foods. Bio- deterioration of
foods and additives. 15
Practical 1) Preparation of intermediate moisture food , clarified juice , candy
and micro waved (cooked) foods.
2) Canning of fruits and vegetables
3) Study of pre -cooling unit and cold storage , Extrusion cooking
4) Study of drying techniques
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5) Studies on use of additives for food preservation
6) Preparation of nutrient media, Sterilizat ion, inoculation techniques
7) Microbial examination of natural food products
8) Production of alcohol (cereal based) , Microbial production of
acetic acid and lactic acid.
9) Determinations of proteins /starch /sugars /ash content /crude fat /
moisture content in foods & minerals - calcium/phosphorus/iron
10) Estimation of ascorbic acid , preservative s and antioxidants

Paper – II: Fruits , Vegetables, Cereal and Oil Seeds Technology
Unit -
I Fruit & Vegetable technology
Principles and methods of fruit and vegetable preservation. Composition and
related quality factors for processing. Principles of storage of fruits and
vegetables. Types of stora ge: natural, ventilated low temperature stora ge, DA
and MA storages. Preservation of fruits and vegetables by heat, chemicals,
sugar, salt, fermentation, drying etc. Canning of fruits and vegetables, tin cans,
glass containers seaming technology, aseptic canning techno logy. Fruit and
vegetable juices, preparation of syrups, cordials and nectars, juice
concentrates, pectin and related compounds, jams, jellies, marmalades,
preserves. Theory of gel formation, quality control, pickles, chutneys and
vinegar production, tomat o products. Drying and dehydration of fruits and
vegetables, problems related to storage of dehydrated products. Freezing and
freeze- drying of food and frozen products, Fruit product order and quality
control. 15
Unit -
II Cereal and legume technology
General introduction to cereals, new varieties, production trends of wheat, rice, barley, oat, corn, sorghum, pearl millet and minor millets in India. Structure and nutrient distribution in cereals, wheat types, milling of wheat, quality of flour and flour
treatment, dough chemistry and rheology, manufacturing of
bread, biscuits, cakes, durum wheat and pasta products. Rice milling, milling machine, effect of different factors on milling yield and rice quality, parboiling of rice, effect of aging of rice, ri ce products -
enrichment with vitamin and
minerals, byproduct utilization. Chemical constituents, processing, pearling
and malting of barley. Corn- wetland dry milling, corn flakes, starch, its
derivatives syrup, germ oil, preparation of extruded products. St ructure and
composition of pulses, their importance in Indian diet. Types of cakes,
ingredients and their functions in cake, manufacturing of cake. Recent
development in cereal technology. 15
Unit -
III Technology of oil seeds and fats
Oil seeds : Conditi oning and oil extraction, importance of oil seeds processing
in India, expeller pressing and solvent extraction of oil, oil refining,
preparation of protein concentrates and isolates and their use in high protein foods, fermented and traditional products.
Importance of fats and oils in
human nutrition. Chemical, physical and functional properties of fats and oils. Commercial oil resources. Basic processing of fats and oils -
oil extraction,
degumming, refining, bleaching, hydrogenation, fractional crystalli zation,
inter- esterification, glycerolysis, molecular distillation, plasticizing and
tempering. Chemical adjuncts -lecithins, monoglycerides and derivatives, 15
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propylene glycol esters, polyglycoesters. Shortening -introduction,
manufacturing and uses of shorte ning, types of shortening. Margarine -
manufacturing and uses of shortening, types of shortening. Margarine -
manufacturing process and its uses. Mayonnaise and salad dressings.
Confectionery coatings. Immitation dairy products - peanut butter and
vegetable gh ee. Packing and storage of fats and oils, cocoa butter, fat
substitutes.
Practical
1) Study of equipment’s for fruits and vegetable processing, plant -layout,
can seaming operation
2) Preparation of fruit juices, squashes, syrups and ready- to-serve
beverages, Canning of fruits and vegetables.
3) Preparation of jams, jellies, marmalade and candies, pickles, chutneys,
and tomato products
4) Drying of fruits and vegetables, freezing of foods, P rocessing of
mushroom.
5) Quality control testing of processed food items
6) Physico- chemical tests for flour quality of wheat
7) To study the rheological properties of dough, Physico- chemical tests of
rice and evaluation of cooking quality, Milling and parboiling of paddy
8) Extraction of oil from different sources using different techniques.
9) Manufacture of margarine & Kokum/Peanut butter.
10) Testing of storage stability of fats and oils, Detection of adulteration of
fats and oil
11) Visit to Oil extraction refining units.



Paper – I II: Food Hygiene and Sanitation
Unit
– I Human Nutrition & Health
Introduction to nutrition : food as a source of nutrients, functions of foods,
Definition of nutrition, nutrients, adequate nutrition, Optimum n utrition,
malnutrition, inter-relationship between nutrition and health Visible
symptoms of good health, Use of food in body: digestion, absorption,
transportation, utilization of Nutrients in the body. water as a nutrient
function, requirement, water Balance, effect of deficiency Proteins ,
Composition, source, essential functions, amino, Acids and protein
deficiency , Energy, unit of energy, energy value of food, bomb, Calorimeter,
body’s need for energy, b.m.r., factors affecting , Energy
requirement Minerals, f unctions, sources, b ioavailability, r.d.a. and
deficiency of following mineral s: Calcium, phosphorus, iron, sodium,
potassiumVitamins , classification, units of measurement, sources, r.d.a.,
functions and deficiency of following fat , Soluble vitamins – vitamin a,
vitamin d,Vit amin e, vitamin k., water soluble vitamins – ascorbic acid,
thiamin,Riboflavin, niacin, other members of b complex , B6 and b 12 15
Unit
– II Food Hygiene and Sanitation
Gener al pr inciples of hygiene: Importance of food hygiene and sanitation,
General principles of food hygiene viz. aseptic, processing, packaging and 15
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storage, personal, hygiene and its evaluation – health check -ups, cl eanl i ness
measures and their implementation, food handling habits, etc .
Water: Sources, purity requirements, physical and chemical methods of
treatments and storage
Plant sanitation: Definition and terminology related to sanitation viz.,
sanitation processes, Layouts, construction and design of plant and
machinery, washing s anitation, sanitizers commonly, used and their
properties, Consideration to insect and rodent control, sanitization of equipment, steam sanitization for closed system
Sanitization practices and Procedures: Sanitization practices and
procedures in food plant operations, legal aspects of food hygiene and sanitation, HACCP and GMP, Planning layouts and sanitation in fruit and vegetable industry, meat and poultry industry, cereal and bakery industries
Waste disposal and treatment: Terminology – Industrial waste , sewage,
effluent, waste water, sludge, D.O., B.O.D., C.O.D. etc. Pollution hazards,
Solid and liquid wastes, Physical, chemical and biochemical methods of
waste treatment, L egal aspects f or waste
Unit -
III Food Borne Diseases, Food Poisoning and Foo d Spoilage
Bacteria, Viruses, rickettsia, Mycotoxins, parasites, contaminants –
pesticides, insecticides, herbicide, etc, toxic metals, food spoilage due to
bacteria, protozoa, fungi, etc. 15
Practical :
1. Preparation of various dishes with calculation of their cost –
a) Various dishes using protein rich foods or mixture of protein rich
foods
b) dishes with rich source of calcium
c) dishes with rich source of iron
d) dishes using vitamin A/Carotene rich food
2. Dishes with high, moderate and low energy
3. Serving of carotene or 125 mcg Of retinal per serving
a) dishes with rich source of thiamin ( about 0.12 mg per serving)
b) dishes with rich source of riboflavin (minimum 0.15 mg per
serving)
c) dishes with rich source of niacin (minimum 2 mg per serving)
d) dishes with rich sou rce of vitamin c foods (about 20 mg per
serving)
e) dishes rich in many nutrients (multi -nutrient rich dishes)

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Semester – II
Paper Credit Lect.
/Pract
Paper – I
Food Quality, Packaging and Marketing 08 45L
30P
Paper – II
Milk , Meat and Fish processing Technology 08 45L
30P
Paper – III
Fermentation and Bakery Technology 08 45L
30P
24 225

Paper – I: Food Quality, Packaging and Marketing
Unit –
I Food quality control and assurance
Objectives, importance and functions of quality control. Methods of quality
assessment, GMP, GLP, assessment of food materials -fruits, vegetables,
cereals, dairy products, meat, poultry, egg and processed food products,
sampling and specification of raw materials and finished products, sorting and grading.
Food laws and st andards, food regulations, grades and standards, Concept of
Codex / FPO / FSSAI / HACCP / USFDA / ISO 9000 / AGMARK /MPO/
MMPO /MFPO series etc.
Food adulteration and food safety.
Sensory evaluation- introduction, panel screening, selection methods.
Inter action and thresholds. Sensory and instrumental analysis in quality
control.
IPR and patents. 15
Unit –
II Food packaging
Introduction to packaging. Packaging operation, package -functions and design.
Principle in the development of protective packaging. Deteriorative changes in
foodstuff and packaging methods for prevention, shelf life of packaged
foodstuff, methods to extend shelf -life. Food containers -rigid containers,
corrosion of containers (Tin plate). Flexible packaging materials and their
properti es. Food packaging materials and their properties. Food packages -
bags, pouches, wrappers, carton and other traditional package. Containers -
wooden boxes, crates, plywood and wire bound boxes, corrugated and fibre
board boxes, textile and paper sacks. Specia l problems in packaging of food
stuff, consideration in the packaging of perishables and processed foods.
Evaluation of packaging, material and package performance, packaging
equipment, package standards and regulation. Shrink packaging. Bar coding, asepti c and retortable pouches . Flexible and laminated pouches, aluminium as
packaging material. Biodegradab le packaging. Active packaging. 15
Unit -
III Marketing and business administration
Principles of marketing and business administration, parents and trademarks,
statutory rules, health regulations, Indian and foreign regulations. Export
regulations. Trade Act regulations relating to maintaining hygienic conditions.
Export and inspection agencies. Nature, objectives and scope of financial
management, fi nancial planning and control, capital structure, recent
develo pments in financial management. 15
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Practical :
1) Techniques of quality assessment of fruits , vegetable, cereals ,dairy
products, meat , Poultry, milk and other processed products,
2) Hedonic rating of food.
3) Identification and ranking of food product attributes
4) Sensory and instrumental methods for measuring food attributes
5) Strength properties of packaging materials.
6) Water vapour and gas transmission rate of flexible packaging materials.
7) Study of packaging of vegetables.
8) Estimation of shelf -life of packaged food stuffs (Meat, Fish, Jam and
Jelly, sauces and ketchups, pulp, milk and milk products, vegetables
and dry fruits).
9) Familiarization of types of packaging material.
10) Preparation of cans for industrial purposes.

Paper II: Milk , Meat and Fish processing Technology
Unit –
I Technology of milk and milk products
Sources, and composition of milk, processing of market milk,
standardization, toning of milk, homogenization, pasteurization, sterilization,
storage, packaging, transportation and distribution of milk. Milk product
processing- cream, butter, ghee, cheese, c heese spread, condensed milk,
evaporated milk, whole and skimmed milk powder, ice cream, khoa, channa,
chakka, paneer, pedha, fermented milk products - Youghurt, dahi,
shrikhand and similar products. Instantization of milk and milk products.
Judging and gra ding of milk and its products. In -plant cleaning system. 15
Unit –
II Technology of meat and poultry products
Sources and types of meat, meat products in India, its importance in national economy. Chemical composition and microscopic structure of meat. Effect of feed, breed and management on meat production and quality. Slaughtering of animals and poultry, inspect
ion and grading of meat. Factors affecting
post-mortem changes, properties and shelf -life of meat. Meat quality
evaluation. Mechanical deboning, meat tenderization. Aging, pickling and
smoking of meat. Meat plant sanitation and safety, Byproduct utilization. Recent trends in meat processing.
Structure, composition, nutritive value and functional properties of eggs and
its preservation by different methods. Factor affecting egg quality and
measures of egg quality. Recent development in eggs processing. 15
Unit -
III Fish Processing Technology
Types of fish, composition, structure, post -mortem changes in fish. Handling
of fresh water fish. Canning, smoking, freezing and dehydration of fish. Fish
sausage and home making. Radiation processing, meat safety. 15
Practical
1) Testing of raw milk, Chemical analysis of milk and milk products
2) Milk pasteurization and sterilization and homogenization.
3) Preparation of cream, butter, paneer, milk sweets and ice cream.
4) Dairy industry management and project feasibility, plant layout, cost benefit analysis
5) Preparation of eggless and egg containing cakes
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6) Manufacturing of Slaughtering and dressing of meat animals,
Meat cutting and handling,
7) Evaluation of meat quality, Shelf -life studies on processed meat
products
8) Preparat ion of meat/fish/egg products
9) Visit to fish processing industry
10) Visit to any D airy plant




Paper – III: Fermentation and Bakery Technology
Unit
– I Fermentation technology
Introduction to fermentation, types of alcoholic beverages, manufacturing of
beer, wine & vinegar, fermenter design, operation, measurement and control
in fermentation. Aeration and agitation in fermentation: Oxygen
requirement, measurement of adsorption c oefficients, bubble aeration,
mechanical agitation, correlation between mass- transfer coefficient and
operating variables. Fermenter design, operation measurement and control
and types of fermentation sub- merged/solid state. Sterilization -air
sterilization , media sterilization. Batch/continuous fermentation, scale up in
fermentation. Product recovery.
Principle and use of biosensor.
Tea and coffee processing. 15
Unit
– II Bakery & Confectionary
Raw materials used for bread making & their functions: Essential & optional.Stages in processing bread: Weighing, Mixing fermentation , Knock- back, Dividing & Rounding, Intermediate proofing, Moulding &
Panning, Final Proofing, Baking, Booking, Slicing, Packaging,
Bread making Method: Straighy dough method, S alt delayed method, No
thime dough method, Ferment & dough method, Continuous bread making
process, Chorleywood process, Advantages & disadvantages Characteristics
of good bread: External characteristics & Internal characteristicsBread faults: External fau lts, Intern al faults, Reasons & remedies. Bread diseases: Rope,
Mould, Det ect on, Prevention
Scoring of Baked Goods: External
characteristics, Internal characteristics, score card, Stadeness of Bread:
Definition, Types, Prevention. Bread, improvers: Physical improvers,
Enriching agent 2, Bakery layout: To set up a bakery unit for producing
breads & confectionary goods, Principles of sanitation in Layout, Layout of
bakery: bakery, design, Washing up.
Confectionary:
Cake making ingredients & functions: Essential, optional, Functions,
15Structurebuilders, Tenderizers, Moiste ners, Drivers; Flavour Enhance,
Confecti onary flours: Types, Functions, Sugar: Types, Function, Egg:
Structure, Nutritive Valve, and Functions, Banking Facts & their role: Types,
Func tions 1, Moisturiz ing agent: Milk Types, Cream, Function, Eggs, Water.
Colour & Flavour: Uses, Colour -types, Flavours, Additives: Natural, 15
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Processed, Fruits & Nuts: Fruits -Fresh Glance & Preserved, Nuts, Nut Pastes
2, Sundry Materials Used in Confectionary : Filling -Setting agent 1

Unit -
III Entrepreneur and Writing of Project Report :
Introduction : Entrepreneur , Entrepreneurship, Entrepreneurial process ,
Information gathering techniques , Product and service theory: Product
specification , Market research, survey , Functions of marketing, Research and
development activity, Procedure for estimation ofresources required for
establishmententerprise or starting servicebusiness : Space, Human resource,
Equipment , Financial resources, Budgeting : Concept of budgeting, Budget
preparation, Different types of budgets , Procedure of report writing
forgetting approval from financialAgencies : Financial resources, Financial
Corporation 15
Practical :
1. Manufacturing of beer and wine
2. Manufacturing of vinegar & pr oduction of citric acid
3. Study of fermenter operation and measurement
4. Production of starter, baker yeast culture,
5. Preparation of extruded products (noodles), bread
6. Preparation of cookies & biscuits
7. Preparation of Chocolates and candies
8. Visit to liquor / bakery industry.
9. Market / industrial survey for different food products
10. Skills in writing of project report


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Suggested Readings
1. Lawrie, R.A. 1975. Meat Science, 2nd Edn. Pergamon Press, Oxford UK.
2. Robinson, R.K. (2 vol. set). 1986. Modern Dairy Technology Elsevier Applied
Science, UK.
3. Rosenthal, I. 1991. Milk and Milk Products. VCH, New York.
4. Arsdel W.B., Copley, M.J. and Morgen, A.I. 1973. Food Dehydration, 2nd Edn. (2 vol. Set). AVI, Westport.
5. Bender, A.E. 1978. Food Processing and Nutrition. Academic Press, London.
6. Fellows, P. and Ellis H. 1990. Food Processing Technology: Principles and Practice, New York.
7. Jelen, P. 1985. Introduction to Food Processing. Prentice Hall, Reston Virginia, USA.
8. Lewis, M.J. 1990. Physical Properties of Food and Food Processing Systems. Woodhead, UK.
9. Aurand, L.W. and Woods, A.E. 1973. Food Chemistry. AVI, Westport.
10. Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science, 3rd Ed. Pergamon Press, New York.
11. Branson, R.E. and Norvell, D.G. 1983. Introduction to Agricultural Marketing
McGraw Hill Book Comp., New York.
12. Chowdhry, N.K. and Aggarwal, J.C. 1994. Dunkel Proposals. Vol. III. Shipra
Pub., New Delhi.
13. Darrah, L.B. 1971. Food Marketing. The Ronald Press C omp. New York.
14. Kacker, M. Ed. 1982. Marketing and Economic Development, Deep and Deep
Pub., New Delhi.
15. Rich, S.U. 1970. Marketing of Forest Products: Text and Cases, McGraw Hill
Book Comp., New York.
16. Shepherd, G.S. 1947. Marketing of Farm Products. The L ows State College Press,
Ames, Lowa.
17. Painy, F.A. and Painy, H.Y. 1983. A Handbook of Food Packaging. Leonard Hill, Glasgow, UK.
18. Charalambous, G. and Inglett, G. 1981. The Quality of Foods and Beverages. (2 vol. set). Academic Press, New York.
19. Furia, T.E. Ed. 1980. Regulatory Status of Direct Food Additives. CRC Press,
Florida. Krammer, A. and Twigg, B.A. 1970.
20. Stanburry P.P. and Whitaker, A. 1984. Principles of Fermentation Technology.
Pergamon Press, Oxford UK.
21. Steinkraus, K.H. 1983. Handbook of Indigenous Fermented Foods. Marcel
Dekker, New York.
22. Fennema, O.R. Ed. 1976. Principles of Food Science: Part -I Food Chemistry.
Marcel Dekker, New York.
23. Meyer, L.H. 1973. Food Chemistry. East -West Press Pvt. Ltd., New Delhi.
24. Wills, R.B.H., McGlasson, W.B., Graham, W.B., Lee, T.H. and Hall, E.G. 1981.
25. Hamilton, R.J. and Bharti, A. Ed. 1980. Fats and Oils: Chemistry and Technology.Applied Science, London.

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Scheme of Evaluation
Semester - I
Sr.
No. Subject Assessment Pattern
Internal
Assessment Semester End
Examination Total
Marks Duration
of Theory
Paper No of
Credits
1 Paper - I
Food Microbiology and Food
Chemistry 25 75 100 3 8
2 Paper – II
Fruits , Vegetables, Cereal and
Oil Seeds Technology 25 75 100 3 8
3 Paper – III
Food Hygiene and Sanitation 25 75 100 3 8
Total No of Credits - 24

Semester - II
Sr.
No. Subject Assessment Pattern
Internal
Assessment Semester End
Examination Total
Marks Duration
of Theory
Paper No of
Credits
1 Paper – I
Food Quality, Packaging and
Marketing 25 75 100 3 8
2 Paper – II
Milk , Meat and Fish processing
Technology 25 75 100 3 8
3 Paper – III
Fermentation and Bakery
Technology 25 75 100 3 8
Total No of Credits - 24

Semester – III
After completion of semester I & II, student has to complete internship equivalent to
125 lectures. The student has to produce relevant certificate from the concerned industry.
This internship will be of 12 credits.

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