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GANDHI INSTITUTE OF TECHNOLOGYAND MANAGEMENT

(GITAM)(Deemed to be University, Estd. u/s 3 of UGC Act 1956)VISAKHAPATNAM HYDERABAD BENGALURU

Accredited by NAAC with ‘A’ Grade

REGULATIONS AND SYLLABUSof

Master of Technologyin

Food Processing Technology(w.e.f 2015-16 admitted batch)

A University Committed to ExcellenceA University Committed to Excellence

VISIONTo become a global leader in higher education.

MISSIONTo impart futuristic and comprehensive

education of global standards education of global standards with a high sense of discipline and

social relevance in a serene and invigorating environment.

GANDHI INSTITUTE OF TECHNOLOGYAND MANAGEMENT

(GITAM)(Declared as Deemed to be University U/S 3 of UGC Act, 1956)

VISAKHAPATNAM * HYDERABAD * BENGALURU

Accredited by NAAC with ‘A’ Grade

REGULATIONS AND SYLLABUSOF

Master of Technologyin

Food Processing Technology(w.e.f 2015 -16 admitted batch)

A University Committed to Excellence

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M.Tech. in Food Processing TechnologyREGULATIONS

(w.e.f. 2015-16 admitted batch)

1. ADMISSION

1.1 Admission into M.Tech. in Food Processing Technology programof GITAM University is governed by GITAM University admissionregulations.

2. ELIGIBILITY CRITERIA

2.1 A pass in B.Tech. Bio-Technology/Food Technology/ChemicalEngineering/B.Pharmacy or M.Sc. in Chemistry / Food Science withProficiency in Basic Biology and Biotechnology or MSC in any areaof Biological Science with Proficiency in Basic Mathematics.

2.2 Admissions into M.Tech. will be based on the following:

(i) Score obtained in GAT (PG), if conducted.

(ii) Performance in Qualifying Examination / Interview.

2.3 The actual weightage to be given to the above items will be decidedby the authorities before the commencement of the academic year.Candidates with valid GATE score shall be exempted from appearingfor GAT (PG).

3. CHOICE BASED CREDIT SYSTEM

3.1 Choice Based Credit System (CBCS) is introduced with effect fromthe admitted Batch of 2015-16 based on UGC guidelines in orderto promote:

• Student Centered Learning• Cafeteria approach• Students to learn courses of their choice• Learning at their own pace• Inter-disciplinary learning

3.2 Learning goals/ objectives and outcomes are specified leading towhat a student should be able to do at the end of the program.

4. STRUCTURE OF THE PROGRAM

4.1 The Program Consists of

i) Core Courses (compulsory) which give general exposure to a Student in Food Processing Technology and subject

related area.

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ii) Programme electives.

iii) Open electives.

4.2 Each course is assigned a certain number of credits depending uponthe number of contact hours (lectures/tutorials/practical) per week.

4.3 In general, credits are assigned to the courses based on thefollowing contact hours per week per semester.• One credit for each Lecture / Tutorial hour per week.• One credit for two hours of Practicals per week.• Two credits for three (or more) hours of Practicals per week.

5. MEDIUM OF INSTRUCTION

The medium of instruction (including examinations and projectreports) shall be English.

6. REGISTRATION

Every student has to register himself/herself for each semesterindividually at the time specified by the Institute / University.

7. ATTENDANCE REQUIREMENTS

7.1 A student whose attendance is less than 75% in all the courses puttogether in any semester will not be permitted to attend the end- semester examination and he/she will not be allowed to registerfor subsequent semester of study. He/she has to repeat the semesteralong with his / her juniors.

7.2 However, the Vice Chancellor on the recommendation of thePrincipal / Director of the Institute/School may condone the shortageof attendance to the students whose attendance is between 66% and74% on genuine grounds and on payment of prescribed fee.

8. EVALUATION

8.1 The assessment of the student’s performance in a Theory courseshall be based on two components: Continuous Evaluation (40marks) and Semester-end examination (60 marks).

8.2 A student has to secure an aggregate of 40% in the course in thetwo components put together to be declared to have passed thecourse, subject to the condition that the candidate must havesecured a minimum of 24 marks (i.e. 40%) in the theory componentat the semester-end examination.

8.3 Practical/ Project Work/ Industrial Training/ Viva voce/ Seminar etc.course are completely assessed under Continuous Evaluation for

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a maximum of 100 marks, and a student has to obtain a minimumof 40% to secure Pass Grade. Details of Assessment Procedure arefurnished below in Table 1.

Table 1: Assessment Procedure

S.No. Component of Marks Type of Scheme of EvaluationAssessment Allotted Assessment

1 Theory 40 Continuous i) Thirty (30) marks for midEvaluation Semester examinations. Three mid

examinations shall be conducted for15 marks each; performance in besttwo shall be taken into consideration.ii) Ten (10) marks for Quizzes,Assignments and Presentations.

60 Semester-end Sixty (60) marks for Semester-endExamination examinations

Total 100

2 Practicals 100 Continuous i) Fifty (50) marks for regularity andEvaluation performance, records and oral

presentations in the laboratory.Weightage for each component shallbe announced at the beginning of theSemester.ii) Ten (10) marks for case studies.iii)Forty (40) marks for two tests of20 marks each (one at the mid-termand the other towards the end of theSemester) conducted by theconcerned lab Teacher.

3 Project work 100 Continuous i) Forty (40) marks for periodic(III Semester ) Evaluation evaluation on originality, innovation,

sincerity and progress of the work,assessed by the Project Supervisor.ii) Thirty (30) marks for mid-termevaluation for defending the Project,before a panel of examiners.iii)Thirty (30) marks for final Reportpresentation and Viva-voce, by apanel of examiners

4 Project work 50 Continuous i) Twenty (20) marks for Periodic(IV Semester) Evaluation evaluation on originality

innovation, sincerity and progress of thework, assessed by the Project Supervisor.ii) Fifteen (15) marks for mid-term

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evaluation for defending the Project,before a panel of examiners*.iii) Fifteen (15) marks for interim Reportpresentation and Viva-voce.

50 Semester-end Fifty (50) marks for final ReportExamination presentation and Viva-voce assessed by

external examiners.Total 100

5 Comprehensive 100 Continuous Through five periodic Viva-voce exams forViva-voce Evaluation 20 marks each, conducted by a panel

(II Semester) of examiners. The course contentfor Viva exams shall be announced at thebeginning of the Semester.

*Panel of Examiners shall be appointed by the concerned Head of the Department

9. REAPPEARANCE

9.1 A student who has secured ‘F’ grade in a Theory course shall haveto reappear at the subsequent Semester end examination held forthat course.

9.2 A student who has secured ‘F’ grade in a Practical course shall haveto attend Special Instruction Classes held during summer.

9.3 A student who has secured ‘F’ Grade in Project work / IndustrialTraining etc shall have to improve his/her report and reappear forViva – voce at the time of Special Examination to be conductedin the summer vacation.

10. SPECIAL EXAMINATION

10.1 A student who has completed his/her period of study and still has“F” grade in a maximum of three theory courses is eligible to appearfor Special Examination normally held during summer vacation.

11. BETTERMENT OF GRADES

A student who has secured only a Pass or Second class and desiresto improve his/her Class can appear for Betterment Examinationsonly in Theory courses of any Semester of his/her choice,conducted in Summer Vacation along with the Special Examinations.Betterment of Grades is permitted ‘only once’ immediately aftercompletion of the program of study.

12. GRADING SYSTEM

12.1 Based on the student performance during a given semester, a finalletter grade will be awarded at the end of the semester in eachcourse. The letter grades and the corresponding grade points areas given in Table 2.

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Table 2: Grades & Grade Points

Sl.No. Grade Grade Points Absolute Marks1 O (outstanding) 10 90 and above

2 A+ (Excellent) 9 80 to 89

3 A (Very Good) 8 70 to 79

4 B+ (Good) 7 60 to 69

5 B (Above Average) 6 50 to 59

6 C (Average) 5 45 to 49

7 P (Pass) 4 40 to 44

8 F (Fail) 0 Less than 40

9 Ab. (Absent) 0 -

12.2 A student who earns a minimum of 4 grade points (P grade) in acourse is declared to have successfully completed the course, andis deemed to have earned the credits assigned to that course, subjectto securing a GPA of 5 for a Pass in the semester.

13. GRADE POINT AVERAGE

13.1 A Grade Point Average (GPA) for the semester will be calculatedaccording to the formula:

Σ [ C X G ]GPA = ——————

Σ CWhere

C = number of credits for the course,G = grade points obtained by the student in the course.

13.2 To arrive at Cumulative Grade Point Average (CGPA), a similarformula is used considering the student’s performance in all thecourses taken, in all the semesters up to the particular point of time.

13.3 CGPA required for classification of class after the successfulcompletion of the program is shown in Table 3.

Table 3: CGPA required for award of Class

Class CGPA Required

First Class with Distinction > 8.0*

First Class > 6.5

Second Class > 5.5

Pass Class > 5.0

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* In addition to the required CGPA of 8.0 or more, the student must havenecessarily passed all the courses of every semester in first attempt.

14. ELIGIBILITY FOR AWARD OF THE M.Tech. DEGREE

14.1 Duration of the program: A student is ordinarily expected tocomplete the M.Tech. program in four semesters of two years.However a student may complete the program in not more thanfour years including study period.

14.2 However the above regulation may be relaxed by the ViceChancellor in individual cases for cogent and sufficientreasons.

14.3 A student shall be eligible for award of the M.Tech. Degreeif he / she fulfills all the following conditions.

a) Registered and successfully completed all the coursesand projects.

b) Successfully acquired the minimum required credits asspecified in the curriculum corresponding to the branchof his/her study within the stipulated time.

c) Has no dues to the Institute, hostels, Libraries, NCC /NSS etc, and

d) No disciplinary action is pending against him / her.

15. DISCRETIONARY POWER

Not withstanding anything contained in the above sections, theVice Chancellor may review all exceptional cases, and give hisdecision, which will be final and binding.

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M.Tech. in Food Processing TechnologyDepartment of Biotechnology

Effective from academic year 2015-2016 admitted batch

Semester II

S.No. Course Course Category L T P CCode Title

1 EBT712 Plant Food Technology PC(CE) 4 0 0 4

2 EBT714 Animal Food Technology PC(CE) 4 0 0 4

3 EBT716 Food Handling andPackaging PC(CE) 4 0 0 4

4 EBTXXX Program Elective – II PE(PE) 4 0 0 4

5 EBTXXX Program Elective – III PE(PE) 4 0 0 4

6 EIDXXX Open Elective – II OE(OE) 3 0 0 3

7 EBT726 Food Processing Lab PC(CE) 0 0 3 2

8 EBT792 Technical Seminar PC(CE) 0 0 3 2

9 EBT794 Comprehensive Viva PC(CE) 2

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Semester I


1 EBT711 Food Biochemistry PC(CE) 4 0 0 4

2 EBT713 Food Microbiology PC(CE) 4 0 0 4

3 EBT715 Transport Processes inFood Engineering PC(CE) 4 0 0 4

4 EBT717 Advances in Food ProcessTechnology PC(CE) 4 0 0 4

5 EBTXXX Program Elective – I PE(PE) 4 0 0 4

6 EIDXXX Open Elective – I OE(OE) 3 0 0 3

7 EBT725 Food Chemistry andMicrobiology Lab PC(CE) 0 0 3 2

8 EBT727 Food Engineering Lab PC(CE) 0 0 3 2

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Semester III


1 EBT891 Project Work PP(PW) 16 8

Semester IV


1 EBT892 Project Work PP(PW) 32 16

Number of Credits

Semester I II III IV Total

Credits 27 29 8 16 80

Open Elective - I


1 EID745 Research Methodology OE(OE) 3 0 0 3

2 EID747 Renewable energy inFood ProcessingTechnology OE(OE) 3 0 0 3

Open Elective-II


1 EID748 Process Instrumentation andControl OE(OE) 3 0 0 3

2 EID750 Food Business Management OE(OE) 3 0 0 3

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PROGRAMME ELECTIVES

Programme Elective-I


1 EBT747 Enzymes in FoodProcessing Industry PE(PE) 4 0 0 4

2 EBT749 Bakery andConfectioneryTechnology PE(PE) 4 0 0 4

Programme Elective-II


1 EBT754 Nutraceuticals andFunctional Foods PE(PE) 4 0 0 4

2 EBT756 Modeling and Simulationin Food Processing PE(PE) 4 0 0 4

Programme Elective-III


1 EBT758 Beverage Technology PE(PE) 4 0 0 4

2 EBT760 Analytical methods forFood Safety and Quality PE(PE) 4 0 0 4

Remedial courses


1 EBTXXX Engineering Mathematics Remedial 4 0 0 0Course

2 EBTXXX Introduction toBiochemical Engineering

OR

Molecular Biology and RemedialGenetic Engineering Course 4 0 0 0

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EBT711: FOOD BIOCHEMISTRYL T P C

4 0 0 4Module I 8 hoursChemical composition of food: Classification, structure, physical and chemicalproperties of Macromolecules carbohydrates, proteins and Lipids.

Module II 8 hoursVitamins: sources, physiological role and deficiency disorders of vitamins A, D,E, K, Vitamin C and B complex vitamins: thiamine, riboflavin, niacin, pantothenicacid, lipoic acid, pyridoxine, biotin, folic acid and Vitamin B12. Functions anddeficiency disorders of minerals. Pigments.

Module III 8 hoursEnzymes in food processing, enzymatic spoilage, Biochemical deterioration duringstorage, Industrial application of enzymes.

Module IV 8 hoursPrinciples of Nutrition: Nutritional aspects of carbohydrates, lipids, proteins:dietary requirements, proteins - nitrogen balance studies, determination ofbiological values of proteins, balanced diet. Recommended dietary allowances,infant nutrition, nutrition of pregnant and lactating mother. Starvation. Obesity.

Module V 8 hoursMeasurement of energy value of food, basal metabolism, factors influencing basalmetabolic rate, Specific dynamic action, improvement of protein quality bysupplementation and fortification. Antinutrients: protease inhibitors,hemeagglutinins, hepatotoxin, goitrogens, cyanogenic glucosides, methyl xanthines,oxalates. Toxins from mushrooms. Biological effects of food contaminants:hexachlorobenzene, arsenic, DDT, cadmium, mercury, lead, aflatoxins, foodadditives: saccharin and sodium nitrite.

Text Book(s)

1. L. H. Meyer, Food Chemistry, CBS, 2002.2. H. K. Copra and P.S. Paneesar, Food chemistry, 1/e, Alpha Science, 2009.3. M. S .Bamji, N.A. Rao and V. Reddy, Textbook of Human Nutrition, Oxford

& IBH, 2003.

References

1. S. Damodaran, K. Parkill and O. R. Fennema, (Eds.), Fennema's Foodchemistry, 4/e, CRC, 2007.

2. M. Swaminathan, Advanced textbook on food and nutrition volumes I andII, 2/e, Banglore publishers, 2014.

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EBT 712: PLANT FOOD TECHNOLOGY

L T P C4 0 0 4

Module I 8 hoursPrinciples and techniques in preservation of foods, fruits, vegetables and cereals:High temperatures, low temperatures, dehydration, blanching, addition ofchemicals, canning and packaging.

Module II 8 hoursManufacturing methods: Processing and quality control of horticultural andplantation crop products, alcoholic beverages, juices, pickles, jams, jellies,marmalades, tea, coffee and cocoa. Fermented foods and ready to eat foods.

Module III 8 hoursManufacturing methods: Processing and quality control of food processed fromcereals, vegetables, fruits, baked goods, processing Bread pasta, confectionaryproducts. Relevant food laws and standards for horticultural and crop products.

Module IV 8 hoursGenetically modified foods. Food quality control and quality assurance. Relevantfood laws and standards for GM foods.

Module V 8 hoursTechnology of oil seeds: Commercial edible oil sources. Oil extraction methods:mechanical pressing and Solvent extraction process. Pretreatment. Refining ofoils. Hydrogenation and interesterification . Packaging and storage. Manufacturingand uses of margarine, peanut butter, Cocoa butter and vegetable ghee, shortening;Types and uses. Chemical adjuncts; lecithins and GMS.

Text Book(s)1. NIIR board of Food Technologists, Modern Technology of food processing

and Agro based industries, 2/e, NIIR, 2003.2. J. S. Smith and Y. H. Hui (eds), Food processing: principles and applications,

Wiley Blackwell, 2007.

References1. L. R. Verma and V. K. Joshi, Post harvest technology of fruits and vegetables,

Indus Publishers, 2000.2. I. Alli, Food Quality Assurance: Principles and Practices. CRC Press, 2003.

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EBT 713: FOOD MICROBIOLOGYL T P C4 0 0 4

Module I 8 hoursIntroduction to food microorganisms. Morphology and characteristics of bacteria,yeasts and molds.

Module II 8 hoursFactors affecting microbial growth and decay. Microbial growth and death kinetics.Industrial microbiology: production of glutamic acid and citric acid.

Module III 8 hoursMicrobiology of water. Microbiology of milk and milk products.

Module IV 8 hoursIndustrial applications of genetically engineered food microbes. Case studies:Production of alcoholic beverages, production of cheese, single celled protein.

Module V 8 hoursMicrobial spoilage of foods. Intoxicating and infective organisms. Foodpoisoning.

Text Book(s)1. W. C. Frazier, Food Microbiology, 4/e, Tata-Mc GrawHill, 2008.

References1. B. Ray and A. K. Bhunia, Fundamental Food Microbiology, 4/e, CRC, 2008.2. J. M. Jay, M. J. Loessner and D. A. Golden, Modern Food Microbiology.

7/e, Springer, 2005.

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EBT 714: ANIMAL FOOD TECHNOLOGY(Dairy, Meat, Poultry and Fish products)

L T P C4 0 0 4

Module I 8 HoursPhysico-chemical properties of milk and milk constituents. Fluid milk processing,packaging and distribution. Common dairy processes: cream separation(standardization), pasteurization and homogenisation. UHT processing of milk.

Module II 8 HoursProcess technology for manufacture of evaporated milk, condensed milk, driedmilk, malted milk, baby foods, ice cream, cheese, butter, fermented milk andindigenous dairy products.

Module III 8 HoursSources of meat and meat products in India. Nutritive value of meat. Slaughteringof animals, inspection, grading and evaluation of meat quality. Factors affectingpost-mortem changes. Mechanical deboning. Meat tenderization. Shelf life ofmeat. Meat plant sanitation and safety. Poultry: Nutritive value and processingof chicken meat and eggs. Methods of preservation. Measurement of egg quality.

Module IV 8 HoursNutritional aspects of fish, shrimp and crabs. Fishery byproducts. Processingof fish. Methods of preservation. Physical changes due to chilling and freezing.Typical frozen products. Typical dry products.

Module V 8 HoursQuality control in dairy, meat and fish processing. Laws and standards for meatproducts, milk and milk products. Methods and procedures for sampling andtesting of milk and milk products.

Text Book(s)1. P. Sinha, Fish processing and preservation, APH Publishing Corporation,

2011.2. EIRI Board of Consultants & Engineers, Hand Book of milk processing, dairy

products and packaging technology, Engineers India Research Institute, 2008.3. H. Hui (Ed.), Handbook of meat and meat processing, 2/e, CRC Press, 2012.4. S. Barbut, Poultry Products Processing: An Industry Guide, CRC Press, 2001.

References1. V. Khader, A textbook of food science and technology, ICAR, New Delhi,

2001.

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EBT 715: TRANSPORT PROCESSES IN FOODENGINEERING

L T P C4 0 0 4

Module I 8 hoursMomentum transfer: Equation of continuity, equation of motion, pipe flow,channel flow, flow through porous media. Rheology of gels.

Module II 8 hoursHeat Transfer: Steady state heat transfer; Fourier's law, conduction, convectionand radiation heat transfer.

Module III 8 hoursHeat transfer in Cartesian and cylindrical coordinates. Transient state heat transfer,analytical solutions to transient state heat transfer. Heat exchangers, types ofexchangers, log mean temperature difference correction factors, effectiveness andtransfer units, fouling factors.

Module IV 8 hoursMass transfer: Molecular diffusion, Fick's laws of diffusion, diffusion in solids,liquids and gases. Heat and mass transfer analogy.

Module V 8 hoursFluidization of solids. Principles of extrusion.

Text Book(s)1. C. J. Geankoplis, Transport processes and separation process principles,

4 /e, Prentice Hall, 2003.2. D. G. Rao, Fundamentals of Food Engineering, PHI, 2010.

References1. W. Chanes, J. B. Canovas, V. Gustavo, V. Ruiz and F. Jorge, Transport

Phenomena in Food Processing, CRC Press, 2002.2. M. A. Rao, Rheology of fluid and semisolid foods: principles and applications,

Springer, 2007.3. R. B. Bird, W. E. Stewart and E. N. Lightfoot, Transport Phenomena, Wiley,

2007.

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EBT 716: FOOD HANDLING AND PACKAGING

L T P C4 0 0 4

Module I 8 hoursOverview of material handling system and devices in food processing plants.Refrigerated transport and transportation in insulated containers. Characteristicsand properties of Packaging materials. Manufacture of plastic films, foils,laminates, pouches, rigid plastic container paper and corrugated fibre board.

Module II 8 hoursDesign of shipping cartons and containers. Rigid packaging using tin plate andaluminium. Design of aerosol container, metal tubes, glass containers and closures.Labels and printing in packages. Case study: Handling and Transport of WetFish-Icing, Containers and Packages.

Module III 8 hoursPrinciples of canning, canning process, canned products. Packaging requirementfor processed and unprocessed foods, cereal grains, baked foods, milk and dairyproducts, fish and meat, fresh fruits and vegetables.

Module IV 8 hoursPrinciples of operation of fillers: form- fill-seal machine, gas packaging andmodified atmosphere package design.

Module V 8 hoursShelf life prediction of foods in packages. Quality control in food packaging,product safety and packaging regulations.

Textbook(s)1. G. L. Robertson, Food packaging: Principles and practice, 3/e, CRC Press.

2012.2. G. L. Robertson, Food packaging and shelf life: A practical guide, CRC Press.

2009.2. M. J. Kirwan, D. McDowell, R. Coles, Food packaging technology, Wiley

Blackwell, 2009.

References1. S. Stanley, C.G. Roger, Food Packaging, 2/e, AVI Publications, 1977.2. S. Sacharow, R.C. Griffin, Principles of Food Packaging, AVI Publication,

2006.3. F. A. Painy, A Handbook of Food Packaging, App. Sci. Publishers, 1991.4. D. G. Rao, Fundamentals of food engineering, PHI Learning, 2010.

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EBT 717: ADVANCES IN FOOD PROCESSTECHNOLOGY

L T P C4 0 0 4

Module I 8 hoursMicrowave and radio frequency processing of food; sterilization and finishdrying; Developments in hurdle their principle; Developments in High Pressureprocessing; Ultrasonic processing: Properties and applications; High intensitylight and Pulsed X-rays in food processing and preservation; Ohmic and inductiveheating; Heat sterilization pouches.

Module II 8 hoursDevelopments in food extrusion; Microencapsulation of food; Development ofhigh fiber foods; Genetically Modified Foods; Role of biotechnology in foodprocessing; Aseptic processing of particulate foods; Biosensors: Principles andapplications in food analysis

Module III 8 hoursDevelopments in flavour stabilization; Developments in formulated and fabricatedfoods; Developments in health foods and nutraceuticals; Beta glucan: Propertiesand health benefits; Bioactive proteins and peptides in foods

Module IV 8 hoursBioactive compounds in foods and their role in health; Fatty acids as health andfunctional foods; Developments in artificially sweetened foods; Microfiltration,UF, NF and RO and their industrial application; Supercritical fluid extraction:Principle and applications.

Module V 8 hoursSpace foods; Food Shelf Life evaluation and modeling; Food Science and “omics”era: Genomics; Proteomics and Nutrigeneomics; Nanotechnology: Principles andapplications in food science; Applications of nanotechnology in food packaging.

Text Book(s)1. Zeki Berk, Food Process Engineering and Technology, 2/e, Academic Press,

2013.2. Dennis R. Heldman, Daryl B. Lund, Christina Sabliov, Handbook of Food

Engineering, 2/e, CRC press, 2006.

References1. Jerrod M. Cantor, Progress in Food Engineering Research and Development,

Nova Publishers, 2008.

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EBT725: FOOD CHEMISTRY AND MICROBIOLOGYLAB

L T P C0 0 3 2

1. Analysis of food for proximate composition: Determination of moisture,vitamins, fat and ash content of food.

2. Calorimetric determination of crude protein (Kjeldahl nitrogen -N).3. Estimation of proteins and amino acids in foods.4. Determination of carbohydrates by Anthrone method.5. Determination of rancidity in edible oil.6. Estimation of polyphenols/tannins.7. Isolation of pure cultures from different food materials.8. Staining of Bacterial and Fungal cultures.9. Testing of Microbial quality of milk by flow cytometry.10. Screening of foods for fungal and bacterial toxins by HPLC and ELISA.

References

1. B. Sasidhar and Vijay Deshpande, Experimental Biochemistry: A StudentCompanion Textbook, 1/e, Anshan, 2006.

2. S. Suzanne Nielsen, Food Analysis Laboratory Manual, Springer, 2010.3. J. Cappuccino. G. Sherman, A Laboratory manual, 10/e, Benjamin Cummings,

2013.4. K. R. Aneja, Experiments in Microbiology, Plant pathology and Biotechnology,

4/e, New Age International, 2013.

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EBT726: FOOD PROCESSING LAB

L T P C0 0 3 2

Minimum of 10 experiments from the following:

1. Demonstration of fruit and vegetable processing: washing to canning.2. Pickling of fruits and vegetables.3. Curing of root crops.4. Preparation of squash, beverages and juices; Estimation of titrable acidity.5. Preparation of Jams, Jelly and Marmalades.6. Preparation of tomato ketchup and sauce7. Preparation of bread: Sponge and Straight Dough8. Production of cheese and yoghurt; microbiological evaluation9. Estimation of fiber content in fruits and vegetables.10. Estimation of pectin content in fruits.11. Estimation and analysis of anti-nutritional factors in raw materials.

Text Book(s)1. S. Ranganna, Handbook of analysis and quality control for fruit and vegetable

products, 2/e, Tata Mc Graw Hill, 1986.2. S. S. Nielsen, Introduction to the chemical analysis of foods. CBS Publishers

and Distributors, 2002.

References1. B. M. Jacobs, The chemical analysis of foods and food products, 3/e, CBS

Publishers and Distributors, 1999.

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EBT727: FOOD ENGINEERING LAB

L T P C0 0 3 2

Minimum of 10 experiments from the following:

1. Particle size analysis and energy requirements in Commiunution.2. Determination of coefficient of friction (µ) of flours by angle of repose on

same surface at different temperature.3. Determination of coefficient of friction (µ) of grains by angle of repose on

different surfaces.4. Compressibility properties of powders at different temperature by volumetric

method.5. Dehydration of vegetables in cabinet tray drier.6. Determination of hardness of bakery products using texture analyzer.7. Thermal bactericide to achieve commercial Sterility of foods in sealed

containers.8. Determination of gluten content of various samples.9. Saturation vapour pressure – temperature relationship for pure solvent and

organic solvent solution10. Measurement of cake resistance, filter medium resistance and compressibility

factor in constant pressure filtration11. Measurement of viscosity using a falling ball viscometer.

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EBT747: ENZYMES IN FOOD PROCESSINGINDUSTRY

L T P C4 0 0 4

Module I 8 hoursEnzymes: Classification, nomenclature, general properties- stereo and reactionspecificity, kinetics and mechanisms of enzyme action, regulation of enzymeactivity. Coenzymes and cofactors, their structure and functions. isoenzymes,estimation of enzyme activity, clinical significance of enzymes and enzyme assays.

Module II 8 hoursEnzymes- sources, isolation & purification, reactivity and stability; factoraffecting rate of enzyme catalyzed reactions, Enzyme inhibition, enzymeinhibitors, immobilized enzymes. Immobilized enzyme technology: concept,methods of immobilization and use of immobilized enzymes in food processingindustry.

Module III 8 hoursProduction of enzymes, Application of recombinant DNA technique to enzymetechnology Technological aspect of industrial production of enzymes amylase,pectinase, proteases, Enzyme reactors; Enzymes in food processing and foodindustries. Enzymic browning,

Module IV 8 hoursApplication of enzymes in food processing: Need for enzyme usage, Use of foodenzymes, (A) Application of enzyme in industrial production of starch,high fructose corn syrup, enzymes in sucrose industry. (B) Use of enzyme inbeverages- fruit juices, beer, wine, and distilleries; dairy, baking, oils and fats,plantation products, animal products.

Module V 8 hoursApplications in Food-industry: soluble and immobilized enzymes-food productionand processing, amylases, pectinases, proteases, lipases, glucoisomerases,naringinase. Importance of enzyme sensors, biosensors, human olfaction,Electronics Nose.

Text Book(s)1. P. S Panesar, S, S Marwaha and H. K Chopra (Eds.), Enzymes in food

processing fundamentals and potential applications I.K. International, 2010.2. G. A. Tucker and L. F. J. Woods, Enzymes in Food Processing, Kluwer

Academic Publishers 1991.3. T. W. Nagodawithana, G. Reed and S. Taylor (Eds.), Enzymes in Food

Processing, Academic Press Inc. 1993.

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EBT 749: BAKERY AND CONFECTIONERYTECHNOLOGY

L T P C4 0 0 4

Module I 8 HoursBakery industry: current status and future prospects; Role of ingredients in bakedproducts manufacture-1: wheat flour, flour improvers and water; Role ofingredients in baked products manufacture-2: shortening and sugar; Role ofingredients in baked products manufacture-3: leavening agents; Role of ingredientsin baked products manufacture-4: salt and other minor ingredients.

Module II 8 HoursOverview of bakery machinery: mixers, forming machines and ovens; Technologyof bread making-1: straight dough and sponge and dough methods; Technologyof bread making-2: rapid dough development methods; Developments informulation of bread: multigrain, gluten-free and reduced salt; Bread staling:Theories and methods of prevention

Module III 8 HoursBiscuits: Classification and general aspects of manufacture; Technological aspectsof short, hard and fermented dough biscuits; Developments in high protein, highfibre and sugar-free biscuits; Technology of wafer biscuits; Technology of cakemanufacture.

Module IV 8 HoursTechnology of muffins and pizzabase manufacture; Technology of water vapourleavened baked products: puff pastry; Technology of unleavened baked products:pie crust, tortillas, chapati and parotta; Technological aspects of other bakedproducts: doughnuts and pretzels; Shelf life extension of bakery products

Module V 8 HoursConfectionery foods: Classification and current status of the market; Role ofingredients used in confectionery industry; General aspects of sugar confectionerymanufacture; Technology of high boiled sweets; Technology of gums, jellies andchewing gums

Text Book(s)1. Stanley P. Cauvain, Linda S. Young, Baked Products: Science, Technology

and Practice, John Wiley and Sons, 2008.2. Emmanuel Ohene Afoakwa, Chocolate Science and Technology, John Wiley

& Sons, 2011.

References1. Servet Gulum Sumnu, Serpil Sahin, Food Engineering Aspects of Baking Sweet

Goods, CRC Press, 2008.

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EBT 754: NUTRACEUTICALS AND FUNCTIONALFOODS

L T P C4 0 0 4

Module I 8 hoursIntroduction to nutraceuticals and functional foods. Properties of foods: physicalproperties (solutions, vapor pressure, boiling point, freezing point, osmoticpressure, viscosity, surface and interfacial tensions, specific gravity), acids, basesand buffers, chemical bond, colloids; food preparation: objective and method ofcooking, cooking media, changes in cooking, microwave cooking, solar cooking.

Module II 8 hoursFood pigments and colors: some common pigments used in food industry(chlorophylls, flavonoids, synthetic colors, carotenoids); flavors: types of flavor,flavor compounds, extraction principles of flavor, smell sensation, texturesensation, visual appearance, sensation of taste.

Module III 8 hoursFood additives: definition, need and classification of food additives, preservatives,antioxidants, chelating agents, coloring agents, curing agents, emulsions, flavorsand flavor enhancers, leavening agents, nutritional supplements, non-nutritivesweeteners, pH control agents, stabilizer and thickeners, anti-caking agents,acidulants, buffering salt. Food uses; indirect food additives, additives and foodsafety.

Module IV 8 hoursNutraceuticals and phytochemicals: Nutraceuticals in controlling diseases. Naturaloccurrence of certain photochemicals .Antioxidants and flavonoids: omega – 3fatty acids, carotenoids, dietary fiber, phytoestrogens.

Module V 8 hoursDosage for effective control of disease or health benefit with adequate safety.Care in handling and storage of raw materials with minimal damage to sensitivebioactive compounds; extractive methods for maximum recovery and minimalrecovery and minimal destruction of active material.

Text Book(s)1. N. Shakuntalamanay and M. Shadaksharaswam, Food Facts and Principles,

3/e, New Age International, 2008.2. L. Branen, P. M. Davidson and S. Salminen, Food Additives. 2/e, Marcel

Dekker, 2001.3. B. Gerorge, Encyclopedia of Food and Color Additives, Vol. III, CRC Press,

1996.

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References1. A. B. Gerorge. Fenaroli's Handbook of Flavor Ingredients. 5/e,.CRC Press,

2004.2. D. L. Madhavi, S. S. Deshpande and D. K. Salunkhe, Food Antioxidants:

Technological, Toxicological and Health Perspective. CRC press, 1995.3. I. D. Morton and A. J. Macleod, Food Flavours, Part C, Elsevier, 1990.

24

EBT 756: MODELING AND SIMULATION IN FOODPROCESSING

L T P C4 0 0 4

Module I 8 hoursIntroduction to mathematical modeling; Process analysis and simulation; Asystematic approach to Model building; Classification and uses of mathematicalmodels; Formulation of mathematical model and fundamental laws. Conservationprinciples, thermodynamic principles of process systems. Development of steadystate and dynamic lumped and distributed parameter models based on firstprinciples.

Module II 8 hoursSolution methods for initial value and boundary value problems. Euler’s method.R-K method, shooting method, finite difference methods. Solving the problemsusing MATLAB/SCILAB. Solution strategies for distributed parameter models.Solving parabolic, elliptic and hyperbolic partial differential equations. Finiteelement and finite volume methods.

Module III 8 hoursReview of heat, mass and momentum transfer operations, Modelling of exchangers,Evaporators, Absorption columns, Extractors, Distillation columns, Membranceprocesses. Rate equations, linear and non-linear regression analysis, Design ofexperiments, Factorial, Central, fractionaldesign, Evolutionary operation techniques, Case studies.

Module IV 8 hoursBatch processes in food industry; Equilibriation in batch processes; Steady stateflow processes of non reacting systems; Mixing in flow processes. Simultaneousheat and mass transfer in packed tower and immobilized enzyme system.

Module V 8 hoursModelling thermal processes: Cooling and freezing, introduction Modellingproduct heat load during cooling & freezing. Modelling foods with complex shapes,numerical solution of the heat conduction equation with phase change. Heating,introduction, processing of packed and solid foods, continuous heating and coolingprocesses, Modelling food quality and microbiological safety.

Text Book(s)1. W. L. Luyben, Process modeling, simulation and control, 2/e, TMH, 1990.2. S. Bakalis, K. Knoerzer and P. J. Fryer (Eds.), Modeling food processing

operations Elsevier Science, 2015

25

EBT 758: BEVERAGE TECHNOLOGYL T P C4 0 0 4

Module I 8 hoursProcessing and technologies of alcoholic and non-alcoholic beverages; physical,microbiological, and chemical properties of both raw materials and finishedproducts;Manufacturing technology for juice based beverages, still, carbonated, low-caloriebeverages and sports drinks. Role of various ingredients of soft drinks andcarbonation of soft drinks. Specialty beverages based on tea, coffee, cocoa, plantextracts, dairy and imitation dairy-based beverages.

Module II 8 hoursManufacturing technology of beverages via fermentation; the role of yeast inalcoholic beverages: beer, distilled spirits, wine and related beverages, Microbialgrowth in beverage product: intrinsic, extrinsic and implicit factors, Microbialinteractions: Inorganic and organic substrates.

Module III 8 hoursSubstrates processing methods: Milling of rice, wheat, and maize, hydrothermaltreatment, Fruits, vegetables and plantation products processing: Extraction,clarification and concentration of fruit juice. Energy requirement involve in sizereduction of solids, high pressure homogenization, filtration, centrifugation,settling, sieving and single screw extrusion.

Module IV 8 hoursProduct processing principles: Canning, chilling, freezing, dehydration, controlof water activity, addition of preservatives and food additives, hurdle technology.Food packaging: controlled atmosphere (CA) and modified atmosphere (MA)storage, sustainable packaging, packaging waste management

Module V 8 hoursGMPs, ISO 9002, HACCP, basic concepts of quality assurance and qualitycontrol applicable to the beverage industry, BIS quality standards of bottled waterand mineral water, quality changes during storage of packaged foods, cleaningin place and food laws.

Text Book(s)1. K. M. Sahay and K. K. Singh, Unit Operations of Agricultural Processing,

2/e, Vikas Publishing House, 2008.2. Y. H. Hui, L. Meunier-Goddik, J. Josephsen, W. Nip and P. S. Stanfield.

Handbook of Food and beverage fermentation technology. Marcel Dekker,2004.

References1. F. G. Priest, G. G. Stewart, Handbook of brewing, 2/e, CRC, 2006.2. W. A. Hardwick, Handbook of brewing, Marcel Dekker, 1995.

26

EBT760: ANALYTICAL METHODS FOR FOODSAFETY AND QUALITY

L T P C4 0 0 4

Module I 8 hoursImportance and scope of food analysis and quality control; Food sampling;General methods of food analysis; Physical methods of food analysis; Chemicalmethods of food analysis

Module II 8 hoursMicrobiological food analysis; Textural analysis of foods; Sensory analysis offoods; Thermal analysis of foods; Refractometry food analysis; Spectroscopicfood analysis; Polarimetric food analysis; Electrophoretic food analysis;Chromatographic food analysis; Food additives analysis

Module III 8 hoursAnalysis of sweetening agents; Analysis of flavouring agents; Analysis of colouringagents; Food adulterants; Analysis of pesticide residues in foods; Analysis ofantinutrients in foods; Chemical preservatives in foods; Toxic components infoods; Detection of metallic contamination in foods; Regulatory quality control

Module IV 8 hoursStatistical quality control; Quality control of fruit and vegetable products; Qualitycontrol of cereal products; Quality control of dairy products; Quality controlof meat, fish and poultry products.

Module V 8 hoursQuality control of beverages; Quality control of fats and oils; Quality controlof eggs and egg products; Quality control of confectionary products; Qualitycontrol of spices

Text Book(s)1. Rui M.S. Cruz, Margarida Vieira, Methods in food analysis, CRC Press,

2014.2. Mark Clute, Food industry quality control systems, CRC Press, 2008.

References1. Gupta Charu, Prakash dhan, Food analysis and Quality Assurance, Lambert

Academic Publishing, 2014.

27

EBT792: TECHNICAL SEMINARL T P C0 0 3 2

28

EBT794: COMPREHENSIVE VIVAL T P C

2

29

EBT891: PROJECT WORKL T P C0 0 16 8

30

EBT892: PROJECT WORK

L T P C 0 0 32 16

31

EID745: RESEARCH METHODOLOGYL T P C3 0 0 3

Module I 8 hoursResearch Process: Introduction to research methodology, objectives, classificationof research methods, Historical method, case study method, survey method,experimental method, and other methods (field investigation research, evaluationresearch, laboratory research). Definition, significance, sources, advantages,limitations and steps involved in research. Research Problem: Sources, criteriaof a good research problem, formulating and stating the problem. Research Design:Definition, characteristics, components and types of research design: descriptive,diagnostic, exploratory and experimental.

Module II 8 hoursSampling Methods: Introduction; probability and non probability sampling.Sampling procedures; simple random, stratified, systematic, cluster and multistagesampling. Concept of sampling distribution. Collection and processing of data:Sources of data, methods of collection of primary and secondary data, editing,coding, classification and tabulation of data. Graphical and diagrammaticrepresentation of data.

Module III 8 hoursInferential Statistics: Basics of statistical inference; Point and interval estimation,parameter and statistic. Concept of a hypothesis; Research hypothesis, nullHypothesis, Type I and Type II errors, rules for rejection and acceptance ofnull hypothesis, levels of significance, degrees of freedom, critical value, tablevalue and standard error. Comparison of means of two samples, comparison ofsample proportion with population proportion and comparison of two sampleproportions.

Module IV 8 hoursInferential statistics: Parametric and non parametric tests. Student ‘t’ test,comparison of sample mean with the population mean, comparison of meansof two independent samples, comparison of two correlated samples, Z- test,ANOVA; one way ANOVA and applications. F-test, Chi-square test, analysisof covariance.

Module V 8 hoursCorrelation and linear regression: Introduction of correlation and regressionconcepts, estimation of correlation coefficient, regression coefficients, varianceof sample estimates of the parameters, application of linear regressions, standardcurves in drug analysis and drug stability studies.

Textbook(s)1. C. R. Kothari and G. Garg, Research Methodology: Methods and techniques,

3/e, New Age International, 2014.

32

References1. S. Gupta, Research methodology and statistical techniques, Deep publication,

2001.2. K. P. C. Swain, A text book of research methodology, Kalyani publishers,

2007.

33

EID 747: RENEWABLE ENERGY IN FOODPROCESSING TECHNOLOGY

L T P C3 0 0 3

Module I 8 HoursIntroduction: Conventional and non-conventional resources. Solar energy:Solar radiation, solar thermal flat plate collectors concentrating collectors,applications ; heating, cooling, desalination, power generation, drying, cookingetc., principle of photovoltaic conversion of solar energy, types of solar cells,Photovoltaic applications: battery charger, domestic lighting, street lighting, waterpumping.

Module II 8 HoursWind energy: Nature of the wind, power in the wind, factors influencing wind,wind shear, turbulence, wind speed monitoring, Operating principles of differenttypes of Wind Energy Mills. Applications in food production and process.

Module III 8 HoursBio-energy: Biomass resources and their classification - chemical constituentsand physicochemical characteristics of biomass - Biomass conversion processes,Principles and operation of aerobic & anaerobic digesters, Biogas generation,parameters affecting gas production, effect of additives on biogas yield, possiblefeed stocks, types of biogas plants, bio gas applications, bio diesel sources andproduction methods.

Module IV 8 Hours Hydrogen and fuel cells: Thermodynamics and electrochemical principles; basicdesign, types, and applications, production methods, biophotolysis, hydrogengeneration from algae. Fuel cells; principle of working, various types, constructionand applications.

Module V 8 HoursHydropower and tidal energy: Hydro electric basic concepts - hydro powerplant; potential applications, site selection, construction, environmental issues.Principles of tidal power, power plants, applications, utilization of tidal energy,site requirements.

Text Book(s)1. G. N. Tiwari and M. K. Ghosal, Fundamentals of renewable energy sources,

Narosa Publishing House, 2007.2. S. Rao and B. B. Parulekar, Energy Technology, 4 /e, Khanna publishers,

2005.

34

References1. D. P. Ranjan, R. Singal, and K.C. Kothari, Renewable energy sources and

emerging technologies, 2 /e, PHI, 2011.2. D. Y. Goswami, F. Kreith and J. F .Kreider, Principles of solar engineering,

2 /e, Taylor and Francis, 2003.3. D. Mukherjee and S. Chakrabarti, Fundamentals of renewable energy systems,

New Age International Publishers, 2007.

35

EID748: PROCESS INSTRUMENTATION ANDCONTROL

L T P C3 0 0 3

Module I 8 HoursPressure Measurement: Manometer, Bourdon tubes, McLeod gage, Knudsengauge, thermal conductivity gage, Pirani gage, ionization gage. TemperatureMeasurement: Bimetallic thermometers, pressure thermometers, thermocouples,resistance thermometers, thermistors, radiation thermometers.

Module II 8 HoursFlow Measurement: Pilot static tube, hot wire anemometer, orifice meter,rotameter, turbine flow meter. Liquid Level Measurement.

Module III 8 HoursMoisture measurement of granular materials; Humidity Measurement; Microwaveand infrared sensors for protein and fat content; Applications of biosensors infood industry.

Module IV 8 HoursLaplace Transforms; first and second order responses of instruments (onlyThermometer, liquid level, mixing tank, U-tube manometer); Proportional, integraland derivative control modes; on-off control system, feedback control system.

Module V 8 HoursStability criterion, Roth test, root loci, Frequency response, Bode plots, controllertuning; Process control application in Food Industry.

Text Book(s)1. D. P. Eckman, Industrial Instrumentation, Wiley Eastern Ltd., 1993.2. D. R. Coughnowr and S. E. LeBlanc, Process Systems Analysis and Control,

3/e, McGraw-Hill, 2009.

References1. G. Stephanopoulos, Chemical process control: an introduction to theory and

practice, Pearson Education Inc., 2005.2. McFarlane, Automatic control of food manufacturing processes, 2/e, Springer/

Chapman and Hall, 1995.

36

EID750: FOOD BUSINESS MANAGEMENT

L T P C3 0 0 3

Module I 8 hoursBusiness: Meaning, nature and scope; Understanding Indian food business;Forms of business organizations; Commerce, industry and trade; Businesscombinations and rationalization.

Module II 8 hoursIntroduction to Management; Planning and decision making; Organising &communicating; Organizational leadership; Managerial control.

Module III 8 hoursIntroduction to International business; Export procedures and documentations;Import procedures and documentations; International transfer pricing: Anoverview; International taxation: An overview

Module IV 8 hoursFunctions of financial management; Understanding financial statements; Analysisand Interpretation of financial statement; Responsibility accounting and reporting;Web-Based accounting and reporting.

Module V 8 hoursIntroduction to marketing; Marketing segmentation; Product life cycle; Packagingand promotion; Pricing and distribution.

Text Book(s)1. Mohini Sethi, Institutional Food Management, New age international

publishers, 2004.2. Sudhir Andrews, Textbook of Food and Beverage Management, Tata Mc

Graw-Hill, 2007.

37

EBTXXX: ENGINEERING MATHEMATICS

L T P C4 0 0 0

Module I 8 hoursSolving simultaneous linear equations in 2 and 3 variables using matrix inversemethod and Cramer’s rule. Eigen values and eigenvectors of matrices. Sums andproducts of trigonometric functions. Equation of line and plane in threedimensions.

Module II 8 hoursDifferential and Integral Calculus: Methods of differentiation. Elementarymethods of integration. Partial differentiation: Partial derivative and total derivativeof functions of more than one variable. Euler's theorem. Cartesian, cylindricaland spherical coordinate systems and transformation rules. Vector Calculus:Properties of Gradient, divergence and curl. Line integrals. Area, surface andvolume.

Module III 8 hoursRepresentation of a complex number. Modulus and amplitude of a complexnumber. Cauchy's integral formula. Residue theorem and contour integration.Ordinary Differential equations: Solution of differential equations of first orderand first degree using the method of separation of variables. Brief descriptionof other methods of solving first order differential equations (no numericals).Simultaneous linear equations with constant coefficients. Cauchy's and Legendre'slinear equations.

Module IV 8 hoursPartial differential equations: The Laplacian in cartesian and cylindricalcoordinates. Poisson's equation. Taylor series (statement only, no proof ornumericals). Elementary properties of Fourier series and Fourier transforms.Laplace transformation of elementary functions, derivatives and integrals.Convolution theorem. Applications to solution of ordinary differential equationsand simultaneous linear differential equations with constant coefficients.

Module V 8 hoursIntroduction to Univariate (normal, poisson and extreme value distributions) andmultivariate distributions. ANOVA, Regression analysis. Linear discriminantanalysis. Principle components analysis. Partial least squares. Principlecomponents regression. Support vector machines (No Numericals for this unit).Markov chains. Hidden markov models. Viterbi algorithm, Parametric estimationfor HMM's (Baum-Welch and Viterbi training). EM algorithm. (Numericalproblems only for Markov chains).

38

Text Book(s)1. E. Kreyszig. Advanced engineering mathematics, 10/e, Willey, 20102. B.S.Grewal, Higher Engineering Mathematics, 43/e, Khana Publishers, 2014.3. V.Venkateshwara Rao, N. Krishna Murthy, B.V.S.S. Sarma, Intermediate

Mathematics, Volume I & II , S.Chand, 2003

39

EBTXXX: INTRODUCTION TO BIOCHEMICALENGINEERING

L T P C4 0 0 0

Module I 8 hoursFluid Mechanics: Properties of Fluids, Types of Fluids, Laminar and TurbulentFlow, Basic equations of fluid flow: Conservation of mass, conservation of energy,Boundary Layer, Hagen-Poiseuille equation, Flow through porous media,Fluidization.

Module II 8 hoursConduction: Fourier’s Law of Heat Conduction, Conduction through a compositeplane wall. Conduction through resistances in parallel. Convection: Definitionsof Natural convection and forced convection, individual heat transfer coefficients,correlations for calculation of heat transfer coefficients, Heat Transfer with phasechange, overall heat transfer coefficient, LMTD. Radiation: Black body Radiation,Radiation from the sun. (Note: Problems may come from conduction througha composite plane wall only)

Module III 8 hoursDiffusion: Fick’s Law, Diffusivity of fluids, Steady State diffusion of fluids.Inter phase Mass Transfer: Mass Transfer coefficient, relation between masstransfer coefficients, overall mass transfer coefficient. Absorption: Choice ofsolvent for absorption, material balance for counter current

Module IV 8 hoursDistillation: Concept of VLE, relative volatility, concept of simple, flash, steam,fractional distillation, calculation of number of theoretical stages by Mc-Cabe-Thiele method, plate efficiency. Liquid-Liquid Extraction: Liquid-Liquid Equilibria,distribution coefficient, choice of solvent for extraction, material balance for singlestage extraction operation.(Note: Distillation problems may be given on Mc-Cabe-Thiele method only).

Module V 8 hoursChemical Reaction Engineering & Bioreactor Design: Kinetics ofHomogeneous reactions, single and multiple reactions. Elementary & Nonelementary reactions; molecularity and order of reactions; representation ofreactions; testing kinetic models. Temperature-dependent term of a rate equation.Interpretation of Batch Reactor Data: Constant Volume Batch Reactor; IntegralMethod of Analysis; Differential variable – Volume Batch Reactor. Simpleproblems based on the three chapters. Single Ideal Reactors: Performanceequations for batch reactors, Fed Batch reactors, MFR and PFR.

Text Book(s)1. Salil K. Ghosal, Siddhartha Datta, Introduction to Chemical Engineering, Tata

Mc Graw Hill Education, 2011.2. Octave Levenspiel, Chemical Reaction Engineering, 3/e, John Wiley & Sons

(Asia), 1999.

40

EBTXXX: MOLECULAR BIOLOGY AND GENETICENGINEERING

L T P C4 0 0 0

Module I 8 hoursGenome organization in prokaryotes and eukaryotes. Review of Replication.Epigenetic methods of inheritance. Plasmids. Group I introns. Group II introns.LINEs and SINEs. Vectors for bacteria, yeast and animal cells. Case study:Homologous recombination in mycobacteria.

Module II 8 hoursReview of transcription and translation. Regulatory mechanisms.Posttranscriptional regulatory mechanisms. SnRNPs. Spliceosome structure andfunction. Posttranslational regulatory mechanisms. MicroRNAs. RNAi. Casestudy: Transcriptional regulation in mycobacteria.

Module III 8 hoursMajor signal transduction pathways and regulation of the Cell cycle. Transportmechanisms. Regulatory mechanisms of metabolic and signal transductionpathways: feedback and feedforward controls. Case study: Signal transductionsystems of mycobacteria.

Module IV 8 hoursMethods: DNA sequencing by Sanger's method. High throughput DNAsequencing methods. Protein sequencing by Edman degradation and by Massspectrometry. Oligonucleotide synthesis. Solution phase and solid phase peptidesynthesis.

Module V 8 hoursReview of transformation, transduction and conjugation in bacteria. Restrictionand ligation. Construction and screening of libraries. Site-specific, casettemutagenesis and transposon based mutagenesis. Introduction to PCR andmicroarray technology.

Text book(s)1. H.D. Watson, T.Baker, S.P.Bell, A.Gann, M.Levine, R.Losick. Molecular

Biology of the gene, 6/e, Benjamin Cummings, 2007.2. B. Alberts, A. Johnson, J. Lewis, M. Raff, K. Roberts, and P. Walter,

Molecular biology of the cell, 4/e, Garland publishers, 2002.

References1. H. Lodish, A. Berk, S. L. Zipursky, P. Matsudaira, D. Baltimore and J. Darnell,

Molecular cell biology, 5/e, W.H.Freeman, 2003.2. J.D. Watson, R.M. Meyers, A.A. Caudy and J.A. Witkowski, Recombinant

DNA: genes and genomes - A short course, 3/e, W.H. Freeman and Co, 2007.3. S.B. Primrose, R. Twyman, B. Old, Principles of gene manipulation, 6/e,

Wiley-Blackwell, 2001.

Chandrahas Bhavan - Institute of Technology, Visakhapatnam Campus

Institute of Technology, Hyderabad Campus

Sir Visweswaraiah Bhavan - Institute of Technology, Bengaluru Campus

Gandhi Nagar Campus, Rushikonda,Visakhapatnam-530 045, A.P. INDIAPhones: 91-0891-2795311,2840501 EPABX:91-891-2790101 Fax:91-891-2795311

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