Ph.D. Programme in Food Engineering and Technology (w.e.f. Autumn 2018) COURSE STRUCTURE (Prior to submission of plan of Research minimum 16 credits to be completed) Code Course name L T P CH CR FT 700 Seminar 0 0 1 2 1 FT 701 Doctoral Research Methodology 4 0 0 4 4 FT7** Elective-I 4 FT7** Elective-II / Open Elective-I 4 FT7** Elective-III/ Open Elective-II 4/3 Mandatory Credit 16 FT 720 Ph. D. Research work and Thesis Open Elective : Post graduate level open elective course as per the recommendation of the Doctoral committee Elective Courses Code Course name L T P CR CH FT 702 Advanced Techniques of Food Analysis 2 1 1 4 5 FT 703 Advanced Food Technology 3 1 0 4 4 FT 704 Microstructure and Texture of Foods 2 1 1 4 5 FT 705 Advances in Plant Products Technology 4 0 0 4 4 FT 706 Advances in Animal Products Technology 4 0 0 4 4 FT 707 Food Enzyme Technology 3 0 1 4 5 FT 708 Statistical Methods and computer applications in Food and 3 1 0 4 4 Consumer Research FT 709 Transport Phenomenon in Food Engineering 3 0 1 4 5 FT 710 Engineering Properties of Food and Biomaterials 2 1 1 4 5 FT 711 Nutrition and functional foods 4 0 0 4 4 FT 712 Advances in Food Product Development and Packaging 2 1 1 4 5 FT 713 Modelling and Simulation in Food Engineering 2 1 1 4 5 FT 714 Chemistry of Food Processes 3 0 1 4 5 FT 715 Introduction to Food Processing Principles 2 1 1 4 5 FT 716 Fundamentals of Food Microbiology 3 0 1 4 5 L= lecture, T= Tutorial, P= Practical, CH= Contact Hour, CR= Credit 1 practical credit is of 2 hours duration 1
FT 701 Doctoral Research Methodology 4-0-0 Introduction and overview of research: Definition, philosophy and objective of research; history and types of research; impact of research on society and development Safety issues in research laboratory: physical, chemical and biological perspectives. Literature Review and Research Formulation: Primary and secondary sources; use of online literature search tools; evaluating internet and web resources; identifying gap areas from literature review; how to develop a research idea; statement of hypothesis and specific aims Experimental design, data collection and analysis: Writing background and significance; design of experiments; primary data and secondary data, methods of primary data collection, classification and summarization of data; presentation of data diagrams and graphs; and statistical analysis; validation; upgradation. Scientific/technical writing and research presentation: Types, Structure and components of Scientific Reports; Technical Reports and Thesis; Steps in the preparation of reports and thesis- layout, structure and language of typical reports, illustrations and tables, bibliography, referencing and foot notes; components of a good oral research presentation; use of visual aids; importance of effective communication; citation, impact factor, h-index and acknowledgement; Publications and Patents. Ethics in research: Responsible conduct; the regulations and ethics of animal use in research; Research ethics for human subjects; intellectual property rights; patenting of process and products; reproduction of published material; plagiarism Components of a good oral research presentation: content, slide preparation, presentation, interaction, acknowledgement Application of computer in research: Basic principles of Statistical Computation using various softwares; design of experiments and analysis of results using various softwares (MATLAB, ORIGIN, SIGMAPLOT, Design Expert, etc) 1. Montgomery, D. C., (2001). Design and Analysis of experiments, Fifth Edition, John Wiley & Sons. 2. Kothari, C.R. (2008). Research Methodology: Methods and Techniques. Second Edition. New Age International Publishers, New Delhi 3. Vining, G. G., Kowalski, S. (2010). Statistical Methods For Engineers.2nd Edn. Cengage Learning (RS), Boston, USA. FT 702 Advanced Techniques of Food Analysis 2-1-1 Gas liquid chromatography: principle; different types of detectors and its applications: discharge ionization detector (DID), electron capture detector (ECD), flame photometric detector (FPD), Hall electrolytic conductivity detector (ElCD), helium ionization detector (HID), Nitrogen phosphorous detector (NPD), mass selective detector (MSD), photo-ionization detector (PID), pulsed discharge ionization detector (PDD), thermal energy analyzer (TEA); various applications of GLC. High performance liquid chromatography (HPLC): different types of HPLC and their principles; Normal phase chromatography, Reverse phase chromatography, Size exclusion chromatography, Ion exchange chromatography, Bioaffinity chromatography, Isocratic flow and gradient elution, various Applications of HPLC. High performance thin-layer chromatography (HPTLC): principles and applications. Electrophoresis: current tools used to assess the safety of food and feed derived from modern biotechnology. Amino acid analysis by different techniques like Amino acid analyzer, etc. Rapid Visco Analyser (RVA): its application as a laboratory scale rheological tool. Differential scanning calorimetry: principles and its applications. Atomic absorption spectroscopy: principles and its applications. 2
Inductively coupled plasma atomic emission spectroscopy (ICP-AES): principles and its applications. Gas chromatography-mass spectrometry (GC-MS): principles and applications in foods, flavors and fragrances, residue analysis of veterinary hormonal substances and endocrine disruptors, identification of terpenes. Liquid chromatography-mass spectrometry (LC-MS): principles and applications, plant phenols, proteins, proteomics, LC-MS for identification of post-translational modifications, oligosaccharides, lipids and phospholipids, nucleic acids. Non Destructive Techniques in Food Analysis: optical methods like visible, NIR, and FTIR spectroscopy; computer vision, delayed light emission and fluorescence; X-ray imaging for classifying food products based on internal defects; nuclear magnetic resonance techniques ; ultrasonics; firmness-measurement methods; linear viscoelastic methods; new techniques for food quality data analysis and control. Microbial techniques in food analysis: Infectious and toxigenic agents of food borne diseases: detection, identification and control methods. Antibiotic resistant strains; methods of detection-conventional, modern, rapid methods, genetic approaches. Molecular based techniques in food analysis: Gel Electrophoresis of Plasmid DNA, Polymerase Chain Reaction (PCR) & Sequencing; Setting up a Gene-Specific Polymerase Chain Reaction, Gel Electrophoresis of Gene-Specific PCR Products, Determining DNA Concentration Using Fluorometer, Amplification of cdna Using PCR, Sequencing of Gene-Specific Products. Real-time PCR assay for detection of microbial spoilage of foods. Practicals: Practicals will be performed on most of the above referred methods will depend on equipment available. 1. Francis Rouessac and Annick Rouessac. Chemical Analysis: Modern Instrumentation Methods and Techniques, John Wiley & Sons Ltd. 2007 2. C. Moir. Spoilage of Processed Foods: Causes and Diagnosis.. AIFST Inc. (NSW Branch) Food Microbiology Group, Sydney. 2001 3. C. Blackburn. Food Spoilage Microorganisms. CRC Press, 2006 4. D. Tagu and C. Moussard, Techniques of Molecular Biology, Science Publishers, 2006 1. B. Welz, Atomic Absorption Spectrometry, Third Edition, Wiley-VCH, Weinheim, Germany 1998 2. Eugene F. Barry; Grob, Robert Lee. Modern practice of gas chromatography. New York: Wiley-Interscience. 2004 3. Wilfried M.A. Niessen, Wilfried M. Niessen. Liquid Chromatography-Mass Spectrometry, Third Edition (Chromatographic Science). Boca Raton: CRC. 2006 4. M.P. Doyle and M. Doyle, Food Microbiology: Fundamentals and Frontiers, 3 rd ed. ASM Press. 2007. FT 703 Advanced Food Technology 3-1-0 Distillation: Vapour liquid equlibria, flash vaporization, differential distillation, steam distillation, azeotropic distillation and extractive distillation for binary system. Mechanical and Membrane separation processes: Centrifugal separation, filtration, reverse osmosis, nano-filtration, ultra-filtration, micro-filtration, molecular weight cut-off in each case. Membranes and their characteristics, Pumps and other membrane equipments. Drying and dehydration: Advances in technological aspects and applications of drying and dehydration of foods, osmotic and freeze drying of foods. Drying equipments. Solid-liquid and liquid liquid extraction processes: Principles, choice of solvents, extraction equipments. Leaching. Super critical fluid extraction: Super critical fluid state, properties of supercritical fluids. Supercritical phase equilibria, SCFE systems and equipment, applications in food. Crystallization: equipments, crystal growth, crystallization process. Microwave and Infrared Heating: Theory, Equipment and applications in food industry. 3
Emerging food processing techniques: Theory and application of Pulsed Electric Field in food processing, Dielectric and Ohmic heating, High Pressure processing and other new technologies. 1. Christie J. Geankoplis, Transport Processes and Separation Process Principles, 4 th ed., Prentice Hall of India, 2006 2. Da-Wen Sun, Emerging technologies for Food Processing, Elsevier, 1 st ed., 2005 3. Warren L. McCabe, Julian C. smith and Peter Harriot, Unit Operations of Chemical Engineering, 5 th ed., McGraw Hill, 1993 1. P. Fellows, Food Processing Technologies: Principles and Practice, 2 nd ed., CRC Press, 2003 2. R.P.Singh and D.R.Heldman, Introduction to Food Engineering, 3 rd ed., Academic Press, 2001 3. Gustavo V. Barbosa Canovas, Novel Food Processing Technologies, 1 st ed., CRC Press, 2005 4. J. E. Lozano, Trends in Food Engineering, 1 st ed., Technomic, 2000 FT 704 Microstructure and Texture of Foods 2-1-1 Food Structuring: Introduction, food structure, factor affecting texture, Approaches to Food Structuring, effect of Extrusion, drying, High pressure, and other process on food structure, Structure and Stability, Gels, Gelation Mechanisms, Mixed Gels, The Microstructure of Gels, Structure-Property Relations in Gels Microstructural elements and their interactions: Polysaccharides, Proteins, fat, water, Ingredient interactions in complex foods. Novel methods to study food microstructure: History of Food Microstructure Studies, Light Microscopy, Transmission Electron Microscopy, Scanning Electron Microscopy, Other Instrumentation and Techniques. Food rheology and structure: stress and strain tensors, viscometric properties, shear stress-shear rate relationships, units in rheological measurements, types of fluid flow behaviour, apparent viscosity, intrinsic viscosity, stress-strain behaviour of solid foods, linear viscoelasticity, phase transitions in foods. Flow and functional models for rheological properties of fluid foods: Time independent flow behaviour, Apparent viscosity- shear rate relationships of shear- thinning foods, models for time dependent flow behaviour, role of solids fraction in rheology of dispersions, effect of temperature on viscosity, treatment of rheological data using models. 1. Understanding and controlling the microstructure of complex foods, D. Julian McClements, CRC Press, 2007. 2. Steff, J. F. Rheological Methods in Food Process Engineering, (Freeman Press, 1996) 3. Rao, M. A. Rheology of Fluid and semisolid Foods: Principles and Application, (Springer),2006. References 1. Food Microstructures, Microscopy, Measurement and Modelling, Edited by:v.j. Morris and K. Groves, Woodhead Publishing, 2013 FT 705 Advances in Plant Products Technology 4-0-0 Introduction to foods of plant origin: Fruits and nuts; cereal grains; legumes; Foods from leaves, stem and roots; spices and herbs; Beverages: both alcoholic and non-alcoholic; vegetable oils and fats; gums, gels and resins. Their processing and preservation. Nutritional and sensory quality of plant foods: Nutritional value of plant foods; effect of processing on nutritional quality, sensory attributes and level of antioxidants and other functional ingredients of plant foods. Quality evaluation of plant foods by chromatography, spectrometry, Scanning electron microscopy and various non-destructive techniques. Improvement of quality of crops and plant foods: Organic farming; fortification of foods of plant origin, their nutritional value and economic aspects. Plant substances as substitutes for animal products in foods: Animal protein substitutes; milk fat substitutes, etc. 4
Application of novel techniques of food processing to plant foods: Application of pulsed electric field assisted extraction of juice from food plants, application of PEF to orange juice products; Use of high pressure to processing and preservation of plant foods; use of ultra-violet light, ultra sound, microwave an ohmic-heating technology for processing of plant foods; extraction of essential oils by super-critical fluid extraction; application of non-thermal techniques for plant food processing. Application of biotechnology to foods of plant origin: Transgenic plants; biotechnology for the improvement of nutritional quality of foods from plants; genetic modification of plant seed storage protein for food production; chemistry, biosynthesis and engineering of starches and other carbohydrates for food application; chemistry and engineering of vegetable oils and fats; plant cell and tissue culture for production of food ingredients; Plant pigments, their characteristics, biosynthesis and gene regulation and application as food additives; Regulation and risk of genetically modified foods and transgenic plants. 1. D. K. Salunkhe and S. S. Deshpande, Foods of Plant Origin: Production, Technology, and Human Nutrition, Van Nostrand Reinhold, 1991 2. Anthony Uyekpen Osagie, Offiong Udo Eka and Victor Ogieva Igodan, Nutritional Quality of Plant Foods, Post Harvest Research Unit, Dept. of Biochemistry, University of Benin, 1998 3. Gustavo V. Barbosa-Cánovas, María S. Tapia and M. Pilar Cano, Novel Food Processing Technologies, CRC Press, 2005 4. Octavio Paredes-Lopez, Molecular Biotechnology for Plant Food Production, CRC Press, 1999 1. K.W. Fuller and J.R. Gallon, Plant Products and the New Technology, Clarendon press, 1985 2. Donald Kiteley Tressler and Maynard Alexander Joslyn, Fruit and Vegetable Juice Processing Technology, Avi Pub. Co., 1961 3. Tong-Jen Fu, Gurmeet Singh and Wayne R. Curtis, Plant Cell and Tissue Culture for the Production of Food Ingredients, Springer, 1999 4. Martin Teitel, PH. D. Teitel and Kimberly Ann Wilson, Genetically Engineered Food: Changing the Nature of Nature, Inner Traditions / Bear & Company, 2001 FT 706 Advances in Animal Products Technology 4-0-0 Meat: Genetic engineering of farm animals for better meat quality, automation for the modern slaughterhouse, hot-boning of meat, new spectroscopic techniques for online monitoring of meat quality, real-time PCR for the detection of pathogens in meat, new developments in decontaminating raw meat, automated meat processing, developments in chilling and freezing of meat, high pressure processing of meat, approaches for the development of functional meat products, new techniques for analyzing raw meat, modified atmosphere packaging, perspectives for the active packaging of meat products Poultry: Breeding and quality of poultry, stunning and slaughter of poultry, processing and packaging of poultry, new techniques of preservation of poultry, production of turkeys, geese, ducks and game birds, microbial hazards in poultry production and processing, latest trends in measuring quality of poultry and poultry products, treatment and disposal of poultry processing waste. Fish and seafood: Fresh fish handling and chill storage, modified atmospheric packaging of seafoods, fish odours and flavours, assessment of freshness of fish and seafoods, trad itional dried and salted fish products, proteolysed fish products, minced fish technology, retort pouch processing technology, irradiation and microwave in fish handling and processing, advanced freezing technology for fish storage, high pressure processing of seafoods, value addition of freshwater and aquacultured fish products, application of enzymes in fish processing and quality control, toxins, pollutants and contaminants in fish and seafoods. Milk: Physical, chemical and nutritional properties of milk components, improvements in the pasteurization and sterilization of milk. Flavour generation in dairy products, controlling texture of fermented dairy products, functional dairy products, on-line measurement of product quality in dairy processing, high pressure processing of milk products, novel separation technologies to produce dairy ingredients, new technologies to increase shelf-life of dairy products, genetic engineering of milk proteins, production and 5
utilization of functional milk proteins, methods of improving nutritional quality of milk, significance of milk fat in dairy products, chromatographic, spectrometric, ultrasound and other techniques for analysis of milk lipids. 1. Advanced Technologies for Meat Processing, By Leo M. L. Nollet, Fidel Toldnl, Published by CRC Press, 2006 2. Meat Processing: Improving Quality, By Joseph Kerry, D.A. Ledward, Published by Woodhead Publishing, 2002 3. Advances in fish processing Technology, By D. P. Sen, Published Allied Publishers 4. Modern dairy technology. Vol. I, Advances in milk processing, By R. K. Robinson, Published by Elsevier 1. Production and Processing of Healthy Meat, Poultry and Fish Products, By A. M. Pearson, Thayne R. Dutson, Published by Springer, 1997 2. HACCP in Meat, Poultry and Fish Processing: Advances in Meat Research Series, By A. M. Pearson, T. R. Dutson, Published by Springer, 1999 3. Designing Foods: Animal Product Options in the Marketplace, By National Research Council (U.S.). Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, National Research Council (U. S.), Published by National Academies Press, 1988 FT 707 Food Enzyme Technology 3-0-1 Introduction: Brief overview, classification and nomenclature, storage and handling, units of activity, general characteristics; cofactors, coenzymes, prosthetic group and enzyme specificity. Nature of active sites, enzyme-substrate complex. Mechanism of Enzyme Catalysis. Environmental effects on enzyme activity, Assay of enzyme activity. Principle of industrial enzyme production: Enzyme production, selection of microorganisms and other sources, increasing yield of enzymes, model of enzyme synthesis, cultivation techniques, enzyme recovery, cell disruption, extraction, separation and purification. Immobilized enzymes: Chemical and physical methods of immobilization. Effect on microenvironment: partition. Effect of diffusional restriction on kinetics. Enzyme reactors. Batch and continuous reactors: CSTR, PBR, FBR. Reactor kinetics. Large-scale use of immobilized enzymes, e.g. glucose isomerase. Applied thermodynamic and kinetic control of enzyme reactions. Aqueous and non-aqueous liquid biphasic systems: effect on equilibria. Application of enzymes in the food industry: Glycosidic Hydrolases: Specificity. Amylases; Dough Development. Baking. Bread Staling. Cellulases ; Food Processing Uses. β-fructosfuranoside; Invert Sugar. β-galactosidase: Lactose-Reduced Dairy Products. Pectic Enzymes: Pectinesterase, Polygalaturanases, Pectic Lyases, Fruit & Juice Processing, Wine-Making. Proteolytic Enzymes: Specificity Requirements; Aspartic Proteases; Chymosin, Milk-Clotting, Cheese Ripening. Sulfhydral Proteases: Papain, Bromelin & Ficin. Serine Proteases. Metalic Proteases. Esterases: Lipase; Cheese-ripening, Bakery Foods. Oxidoreductases: Glucose Oxidase; High Fructose Corn Syrup. Lipoxygeanase; Baked Foods Practicals: Study of enzyme kinetics, Determination of enzyme activity of different enzymes, Production and purification of enzymes form microbial and other sources, Application of enzymes for clarification and extraction of fruit juices and other food processes. 1. John R. Whitaker, Alphons G. J. Voragens and Domonic W.S. Wong, Handbook of food Enzymology, Marcel Dekker, 2003 2. Daniel L. Purich, Contemporary Enzyme Kinetics and Mechanism, Academic Press, 1996 3. R. Eisenthal and M. J. Danson, Enzyme Assays a Practical Approach, Oxford University Press, 1992 1. David L.Nelson and Michael M.Cox, Lehninger Principles of Biochemistry, 4 th ed., W.H.Freeman and Co., 2006 2. John R. Whitaker, Principles of Enzymology for food science, Marcel Dekker, 1994 6
FT 708 Statistical Methods and Computer Applications in Food and Consumer 3-0-0 Research Experimental design: Simple comparative experiments, completely randomized designs, randomized complete block designs, Latin square designs, change over designs. Incomplete block experimental designs: balanced incomplete block designs, composite completeincomplete block designs. Factorial experiments: 2 n and 3 n factorial experiments, pxq and pxqxk factorial experimentssimple compounding and fractional factorial experiments. Response surface designs and analysis: fittings of response surfaces, first and second order models, composite designs, rotatable designs. Regression analysis Nonparametric statistical methods Additional nonparametric tests-wilcoxon test, Mann-Whitney U test, Wilcoxon-Mann-Whitney Rank Sums test, Spearman s ranked correlation, Friedman test, Kraner Test, Kruskal-Wallis Test, The Page Test, The Jonckheere Test. Application of computer in food technology: Use of spread sheets in graphical, statistical and process analysis. Use of different softwares for statistical analysis of quality and process characteristics; Minitab, Design Expert, Statistix, Surfer etc. Computer aided process control; Basics of computer aided process control, process control computer hardware and software. Design of computer aided process control systems; Programmable logic controller, Distributed control system, 1. M.C. Gacula, Jagbir Singh, B.S. Schweigat, J. Hawthorn, G.F. Stewart (eds). Statistical Methods in Foods and Consumer Research, Academic Press, 1989 2. M. O Mahony, Sensory evaluation of food: Statistical methods and Procedures, CRC. 1986 3. R. Paul Singh, Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, and Process Analyses, Academic Press, 1996 4. S.K. Singh, Computer Aided Process Control, PHI Learning Pvt. Ltd., 2004 FT 709 Transport Phenomenon in Food Engineering 3-0-1 Unit-I: Transport processes and flux equations Overall mass balance, energy balance, special mass balance, momentum balance, diffusive and convective transport, equations for fluxes, equation of continuity and equation of motion. Unit-II: Momentum Transport: Viscosity and the mechanisms of momentum transport, shell momentum balances and velocity distributions in laminar flow for Newtonian and non Newtonian fluids, velocity distributions with more than one independent variable. Fluid flow through porous beds, permeability and Darcy s law, Kozeny-Karman equation, fluidization. Unit-III. Diffusive heat transfer and mass transfer Diffusive heat/mass transfer in steady/unsteady and one/multiple dimensions, mass transfer with chemical reaction, moving boundary problems, simultaneous heat and mass transfer, analytical solutions to problems of diffusive transport viz. heating, drying, freezing. Unit-IV. Convective heat transfer and mass transfer Flow inside ducts, dispersion, laminar boundary layers, mass transfer with chemical reactions, simultaneous momentum, heat and mass Transfer, natural convection. Unit-V. Multicomponent transport Binary systems, multi-component flux equations, mass transport in food processing operations such as osmotic dehydration, dimensional analysis. Unit-VI. Analytical and Approximate Methods in Transport Phenomena 7
Governing equations and boundary conditions in Transport processes, application of methods of (i) separation of variable (ii) variation of parameters and (iii) Laplace transform to solve transport problems in food processing. 1. Geankoplis, C. J. Transport processes and separation process principles, (Prentice Hall of India, New Delhi, 2003), 2. Datta, A. K. Transport Phenomena in Food Processing Engineering, (Himalaya Publishing House, 2001) 3. Rao, M.A. Rheology of Fluid and semisolid Foods: Principles and Applications, (Springer, 2007). 1. Rao, M. A., Rizvi, S. S. H. and Datta A.K. Engineering Properties of Foods, (CRC Press, 2005) FT 710 Engineering Properties of Food and Biomaterials 2-1-1 Physical characteristics of different seeds and grain and other food products- shape and size - description of shape and size - volume and density, porosity, surface area. Particle Size Distribution Rheological Properties of Foods: Introduction to Rheology; Flow of Material; Newton s Law of Viscosity; Viscous; Newtonian Fluids; Non-Newtonian Fluids; ideal and non-ideal Plastic Fluids; ideal and non-ideal viscous Fluids; ideal and non-ideal solids. Measurement of rheological properties: different Viscosity Measurement & viscometers; Vibrational (Oscillation) Viscometer; Bostwick Consistometer. Deformation of Material; Viscoelastic Behavior; Extensional Flow. Mechanical Models. Texture of Foods Dough Testing Instruments. Contact stresses between bodies: Hertz problems - firmness and hardness - mechanical damage - impact damage and dead load damage - vibration damage - friction - effect of load, sliding velocity, temperature, water film 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 materials and food products - drag coefficients - terminal velocity. Thermal properties: specific heat - thermal conductivity thermal diffusivity - methods of determination - steady state and transient heat flow. Electromagnetic Properties: Color & Color Order Systems; Dielectric Properties of Foods; method of determination - energy absorption from high-frequency electric field. Water Activity and Sorption Properties of Foods. Surface Properties of Foods 1. Engineering Properties of Foods, edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed; CRC Press 4 th Ed 2014 2. Physical Properties of Foods by Sahin S. and Sumnu, S. G., Springer New York, 2010 3. Food Properties Handbook, edited by M. Shafiur Rahman; CRC 2 nd Ed 2009 1. Physical Properties of Foods: Novel Measurement Techniques and Applications edited by Ignacio Arana CRC Press 2012 2. Physical Properties of Foods and Food Processing Systems By M J Lewis Woodhead Publishing Limited 2010 3. Food Physics: Physical Properties - Measurement and Applications By Ludger Figura, Arthur A. Teixeira; Springer 2007 FT 711 Nutrition and Functional Foods 4-0-0 Nutrition Role of high-energy phosphate in energy storage, electron transport chain and oxidative phosphorylation; Enterocyte contribution to digestion, digestive system disorders and metabolic effects; Alcohol metabolism; Cis-and trans-fatty acids, eicosanoids, steroids, lipoprotein, health implications of lipoprotein-cholesterol levels, integrated metabolism in tissues; functional categories of proteins, protein turnover, protein underand over- nutrition, protein quality; Distribution of water in the body, sweat water, urinary water, water balance, dehydration and intoxication, role of kidneys, regulation of ph; Role of micronutrients in gene 8
expression, synthesis of purines and pyrimidines, Deficiency, toxicity and assay of vitamins; Mineral bioavailability; Integrated energy metabolism, major metabolic pathways; Methods of assessing body composition, adipocytes, regulation of energy intake, storage and expenditure, energy homeostasis, neuro endocrine influences, assessment of energy expenditure, treatment of obesity; Adaptation to acute and chronic exercise, nutrient metabolism during activity; Cardiovascular disease and nutrition; Cancer and nutrition; Diabetes and nutrition; Osteoporosis and nutrition; Inborn errors of metabolism; Nutrigenomics Functional foods Neutraceuticals; Health attributes of functional foods; Health functionality of food components- dietary fiber, newly developed oligosaccharides, sugar alcohols, amino acids, peptides and proteins, vitamins, lactic acid bacteria, minerals, fatty acids, phytochemicals, antioxidants, tocopherols, tocotrienols, isoflavones, flavonoids, lycopene, limonene, organosulfur compounds, docosahexaenoic acid, caffeine; separation technologies of functional food component. Text Books: 1. R.E.C. Wildman and D.M. Medeiros Advanced Human Nutrition, CRC Press. 1999. 2. S.A.S. Gropper, J.L. Smith, J.L. Groff.Advanced Nutrition and Human Nutrition 5 th ed. Wadsworth Publication Co. 2008. 3. I. Goldberg Functional Foods, Springer. 1994. 4. J.Shi, Mazza and Maguer Functional Foods: Biochemical and Processing Aspects, CRC Press. 2002. 1. C.D. Berdanier.Advanced Nutrition-Macronutrients 2 nd ed. CRC Press. 2000. 2. C.D. Berdanier and T.K. Adkins. Advanced Nutrition-Micronutrients. Vol II CRC Press. 1997. 3. R.E.C. Wildman Handbook of Neutraceuticals and Functional Foods CRC Press, 2000. FT 712 Advances in Food Product Development and 2-1-1 Packaging Innovation product development: Concept, generation of ideas. Desk Research. Screening/ appraisal of initial ideas. Detailed study of product, process and market, Planning and developmental activities and evaluating them. Development of prototype product and its testing for acceptance. Development of process and planning for production trials. Planning the test market. Actual production trials and test marketing. Evaluation of test results. Launching of the product. Advertising and marketing plans. Suggestions for improving success. Introduction to Consumer Survey, market Survey. Novel Food Packaging: Active and intelligent packaging: An introduction; Oxygen, ethylene and other scavengers; Antimicrobial food packaging; Non-migratory bioactive polymers (NMBP) in food packaging; Time-temperature indicators (TTIs); The use of freshness indicators in packaging; Packaging-flavour interactions; Moisture regulation. Developments in modified atmosphere packaging (MAP): Novel MAP applications for fresh-prepared produce; MAP, product safety and nutritional quality; Reducing pathogen risks in MAP-prepared produce; Detecting leaks in modified atmosphere packaging. Optimizing packaging; Legislative issues relating to active and intelligent packaging; Recycling packaging materials; Green plastics for food packaging; Integrating intelligent packaging, storage and distribution; Testing consumer responses to new packaging concepts. 1. Ahvenainen, R. (Ed.). (2003). Novel food packaging techniques. Elsevier. 2. Hu, R. Food Product Design A Computer-Aided Statistical Approach, (Technomic Publishers, 2005) 1. Moskowitz, H. R., Saguy, S. and Straus, T. An Integrated Approach to New Food Product Development, (CRC Press, 2006) 9
FT 713 Modelling and Simulation in Food Processing 2-1-1 Introduction to Process Modeling: Balance equations and rate equations, mathematical models, empirical models and linear regression, systematic modelling approach, general property balance models in food processing, analytical solutions to ordinary differential equations, Laplace transformations and numerical methods in mathematical modeling. Transport Phenomena Models: Equation of continuity, equation of energy, equation of motion, ODE models in food processing, transport phenomena models involving PDE, chart solutions to unsteady state transport problem, interfacial mass transfer, and rheological modeling. Kinetic Modeling. Kinetics and food processing, the rate expression, temperature effects on the reaction rates, enzyme catalyzed reaction kinetics, metabolic process engineering, microbial kinetics, kinetics of microbial death, model of ideal reactors, modeling batch and continuous thermal processing operations of foods. Mathematical Modeling in Food Engineering Operations Moving boundary and other transport phenomena models for processes involving phase change, unit operation models: drying, baking, frying, evaporation, distillation, extraction, crystallization. Model Solution and Simulation tools MATLAB/ SCILAB/ SIMULINK as tools for solving mathematical models and for simulation. Solution strategies for lumped parameter models and distributed parameter models. Simulation of food manufacturing processes. 1. Hangos, K. M. and Cameron, I. T. Process Modelling and Model Analysis, (Academic Press, 2001) 2. Ozilgen, M. Food process modeling and control : chemical engineering applications, (Gordon and Breach Science Publishers, 1998) 3. Bakalis, S., Knoerzer, K., Fryer, P.J., (eds). Modeling food processing operations. (Elsevier, 2015) 1. Ozilgen, M. Handbook of food process modeling and statistical quality control: with extensive MATLAB applications. (CRC Press, 2011) 2. Das, H. Food processing operations analysis. Asian books private limited; 2005. 3. Tijskens, L.M., Hertog, M.L., Nicolaï, B.M., (eds). Food process modelling. (Woodhead Publishing; 2001) FT 714 Chemistry of Food Processes 3-0-1 Water: Physical properties, types of water, water activity and shelf life of food Distribution of water in various foods and moisture determination. Carbohydrates: Nomenclature and classification, structure and chemical properties of carbohydratesmonosaccharide, disaccharides and polysaccharides; changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning. Proteins: Classification, structure and properties of proteins, Proteins from plant and animal sources. Changes in protein during processing, protein determination methods. Lipids: Classification, structure, physical and chemical properties of fatty acids and fats. Lipids-simple and derived. Different types of fats, uses in food processing, food emulsions, fat replacers. Changes during food processing. Minerals: Classification, minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods. Vitamins : Role of vitamins in food industry, effect of various processing treatments and fortification of foods. Food sources, effects of deficiency. Pigments: Their roles in food industry, Bitter substance and tannins. 10
Additives: Direct, indirect additives, Functions, Types, Safety concern and legal regulations. Enzymes: Enzymes: properties, classification, coenzymes and cofactors, enzyme kinetics, regulatory enzymes, iso-enzymes, enzyme inhibition and kinetics of enzyme inhibition, enzyme purification; Practicals: Preparation of standard solutions for the chemical analysis i.e. HCl, H 2SO 4, KmnO 4, Sodium Thiosulphate and Iodine.; Determination of moisture content. ; Reducing and non-reducing sugar ; Determination of fiber content of different food material; Detection of amino acid, containing aromatic ring, by Xanthoproteic test; Determination of protein by Kjeldal method; Determination of Ash content; Detection of presence of starch by Iodine test; Determination of water activity of different food materials; To distinguish between monosaccharides and di-saccharides of barfoed test; Determination of minerals: calcium, phosphorous and iron; Estimation of vitamins: ascorbic acid, carotene and thiamine; Estimation of fats & Oils i.e. Free fatty acid, Peroxide value, Saponification value, RM Number, TBA test, Iodine value, Textbook: 1. Principles of Food Chemistry, John M, Deman, Chapman and Hall, 3 rd Edition, 1999. 2. Food Chemistry, Fennema Owen R., Food Science & Technology series, CRC press, New York, 4 th edition, 2007. 1. Food chemistry, Lillian Hoagland Meyer, CBS publication, New Delhi, 2 nd Edition, 2006. 2. Food Science Chemistry & Experimental Foods, Dr. M. Swaminathan, Bappco Ltd 2 nd Edition, 2001. 3. Food chemistry, S. Yadav, Anmol Publications 1 st Edition, 1997. FT 715 Introduction to Food Processing Principles 2-1-1 Introduction: Definition and scope of Food Science and Technology, historical development of food processing and preservation, general principles of food preservation. Preservation of by low temperatures: Chilling: Considerations relating to storage of foods at chilling temperature, applications and procedures, controlled and modified atmosphere storage of foods. Freezing temperature: Freezing process, slow and fast freezing of foods and its consequences, other occurrences associated with freezing of foods. Technological aspects of prefreezing, Actual freezing, frozen storage and thawing of foods. Preservation of foods by high temperature: Basic concepts in thermal destruction of microorganisms-d, Z, F, values Heat resistance and thermophilisms in micro-organisms. Cooking, blanching, pasteurization and sterilization of foods. Extrusion, baking, roasting, frying, dielectric heating, ohmic, microwave and infrared heating. Assessing adequacy of thermal processing of foods, general process of canning of foods, spoilages in canned foods. Preservation by water removal: Sun drying of various foods, water activity and its effect on the keeping quality, sorption isotherms and their use. Characteristics of food substances related to their dehydration behavior, drying phenomenon, factors affecting rate of drying, methods of drying of various food products, type of driers and their suitability for different foods; intermediate moisture foods. Radiations: Sources of radiations, units and doses, effect on microorganisms and different nutrients; dose requirements for radiation preservation of foods., safe limits, irradiation mechanism and survival curve, irradiation of packaging materials. Chemical Preservations: Principles, technological aspects and applications of sugar and salt, antimicrobial agents, biological agent, Hurdle technology. Effects of various food processing operations on the nutritive value of foods. 2. Food Science, Norman N. Potter and J.H. Hotchkiss, Chapman and Hall, 5th Edition., 1998. 3. Food processing technology: principles and practice, P. J. Fellows, Taylor and Francis, 3rd Edition 2009. 1. Principles of Food Science-Part-II: Physical Method of Food Preservation, M. Karel, O.R. Fennema and D.B. Lund, Marcel Dekkar Inc., 2nd Edition, 2001. 11
2. Principles of Food Preservation, V. Kyzlink, Elsevier Press, 2nd Edition, 2003. 3. Modern Food Microbiology, J. M. Jay, D. Van Nostrand, 7th Edition, 2005. FT 716 Fundamentals of Food Microbiology 3-0-1 Introduction: Classification, morphology, physiology, growth, nutrition and reproduction, pure culture techniques and maintenance of cultures, control of microorganisms by physical, chemical, antibiotic and other chemotherapeutic agents Incidence of microorganisms in foods, sources of contamination. Principles underlying spoilage and preservation of foods. Contamination, spoilage and preservation of cereal products, sugar products, fruit and vegetables, meat products, fish and sea foods, egg and poultry products, milk and milk products and other foods, microbiological standards of foods. Food borne infections, food plant sanitation, inspection and control, personnel hygiene. Advanced technologies in food microbiology: rapid method for the detection of food borne pathogens. Beneficial microorganisms and their utilization in food fermentation of bread, malt beverages, wines, vinegar, fermented vegetables, fermented dairy products. Probiotics and prebiotics. Practical: Culture media preparation, sterilization and activities of microorganism; Determination of microbial growth curves based on absorbance; Isolation, plating and characterization of microbes, population, colony count; Gram staining; Antibiotic sensitivity and determination of minimum inhibitory concentration; Isolation and characterization from normal and decayed food items; Effect of environmental factor on growth and development of microbes; Study on food fermentation processes; Isolation and identification of coli forms and vibrio species. Textbook 1. Microbiology, J. Willey, L. M. Sherwood, C. Woolverton, McGraw Hill International, 8th Edition, 2010. 2. Food Microbiology, W. C. Frazier & D.C. Westhoffs, TMH, 4 th Edition, 1993. 3. Essentials of food Microbiology, J. Garbutt, Arnold Publication, 2nd Edition, 1997. 1. Microbiology, M. J. Pelczar Jr., E.C.S. Chan and N.R. Krieg, TMH Book Company, 5th Edition, 1993. 2. Modern Food Microbiology, James M. Jay, CBS Publishers Delhi, 4th Edition, 1993. 12