www.ccsuniversity.ac.in Chaudhary Charan Singh University : Food Science and Technology Syllabus

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Ch. CHARAN SINGH UNIVERSITY MEERUT
DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
I Semester
PG - 260

Course : 1 General Biochemistry
Biochemical basis of life and need for the biochemical approach.
Structure of important compounds like glucose, sucrose, starch. glycogen, cellulose, other plants and animals polysaccharides, amino acids and lipids.
Elementary idea of structure of proteins and nucleic acids. Enzymes and their mechanism of action. Introduction to secondary metabolites like alkaloids, vitamins, pigments ( plants and animals) hormones their structure and function. Elementary idea of techniques of absorption,spectroscopy,fluorescence spectroscopy, polarimepry,
electron microscopy and confocal microscopy, NMR and X- ray scattering, X – ray crystallography, patch clamp technique, chromatography, electrophoresis ( Agarose, PAGE and PFGE ), Centrifugation and tracer techniques.

http://www.ccsuniversity.ac.in/new/Syllabus-All2.htm
http://www.ccsuniversity.ac.in/new/S...TECHNOLOGY.pdf

Reference Books:
1. Bio -Chemistry Harper
2. Bio -Chemistry Lubert Stryer
3. Practical Bio –Chemistry- principles & techniques Wilson & Walker

PG- 261
Course : 2 Statistical method & Computer Techniques

PART – A
Presentation of data : Frequency distribution, graphical presentation of data by histogram, frequency polygon, frequency curve and cumulative frequency curve. Central tendency and measures of dispersion : mean, mode, median, their properties. ( without deviation), mean deviation, stand deviation and coefficient of variation. Simple correlation, correlation, coefficient and regression simple & multiple. Principles of experimental designs, randomized block and Latin designs and analysis of variance
(ANOVA).
Tests of significance : t – test, z – test, X tests for goodness of heterogeneity and independence of attributes, F – test.

PART – B
Computer Techniques
Introduction to computers : general idea of classification characteristics of computers, input / output units, representation of data ( bits & bytes; binary, octal and hexagonal system ). Programming language ( BASIC ) as a high level language : character constants, Variable names
and arithmetic expression ; BASIC statement and commands; Looping and nesting subscripted variables, user definition functions, programming for correlation, regression, analysis variance; graphic & data base searches, use of computer software linkage analysis, other relevant software; use
of internet communication.

Reference Books :
1. Hand Book of Agriculture Statistic. S. R. S. Chandel
2. Fundamental of Computers Yaswant & Kanetkar

PG- 262
Course:3 General Microbiology

Microbes: Definition & classification, sources of microbes and their characteristics.
Morphological & Physiological characteristics of different groups of bacteria, fungi, yeast and elementary knowledge of genetics of bacteria & virus. Fermentation technology: Microbial growth, application in fermentation,Batch, fed batch, continuous cultures of microbes.
Microbial transformations: steroids, alkaloids, polysaccharides.
Single cell protein: physiological aspects, SCP from CO2, waste material and renewable sources, improvement in SCP. Industrial sources of enzymes: cellulose, amylases, xylase, pectinase, Lipases, proteases,
their production and application. Microbes in bio-conversion of waste for fuel and energy. Microbial emulsifiers and demulsifies.

Reference Books:
1. General Microbiology Frazier

PG- 263
Course :4 Principles of Food Processing

Introduction- Food Science as a discipline, definition and scope .
Food quality factors in food industry : Appearance, textural, flavor factors, additional quality factors and quality standards. Unit operations in food processing- Common unit operations, raw material and grading
preparation like size reduction, mixing, homogenization, separation, cleaning, sorting. Heat preservation and processing: Principles of thermal processing, blanching, pasteurization, UHT processing,thermal sterilization, Basic steps in thermal processing, different timetemperature,
Combination, TDT curve & TDR curve, margin of safety, 12 D value, low
temperature & Aseptic and in- contain- thermal inactivation & sterilization of micro-organism and enzymes.
Cold Preservation and freezing: Refrigerationand freezing, refrigeration cycle, cold storage, freezing and frozen storage, rate of freezing, methods of freezing, effect of cold storage and freezing on quality of foods.
Food dehydration and concentration: Mechanism of drying, concept of drying rate, methods of drying, effect of drying on quality of foods.
Principle of food concentration- Food concentration methods and their application. Intermediate moisture foods- definition and methods of preparation and their utility. Irradiation, microwave and ohmic processing: Ionizing radiation,dossiometry, application of irradiation, doses. Effect of irradiation, principle and application ohmic heating and microwave
heating in processing and preservation.

Reference Books:
1. Food science Norman N.Potter
2. Food Processing technology P. Fellows.
3. Technology of Food Preservation Desosier & Desosier
4. Unit operations in Food Processing R. K. Singh & Sahai
5. Food Packaging Khetrapaul & Pania

PG- 264
Course:6 Food Chemistry

Water: Structure, properties, chemical properties, reactions and
Functions, concept of water activity.
Carbohydrate: Structure, classification, properties & nutritive aspects,
sugars, starch, cellulose, hemicellulose, gums, pectic substances polysaccharides. Lipids and fatty acids: Structure, classification, function, properties and nutritive Processing, aspects, of oil seeds including extraction refining effect of food quality. hydrogenation and winterization of oil. auto-oxidation of lipids, different groups of fats and oils.
Amino acids and proteins: Structure, classification, function, properties and nutritive aspects, purification and protein denaturation, changes in milk and muscle protein during processing.
Minerals and vitamins: Structure, classification, function, properties and
nutritive aspects. Fiber: Classification and importance in human diet.
Enzymes: Classification and properties of food enzyme, factors affecting
enzyme activity, uses of enzymes in food industry.
Food and energy: PEV and GEV of food constituents, Bomb calorimeter
and its functioning. Browning reaction in foods: Enzymatic and non enzymatic. Browning and their significance.

Reference Books:
1. Basic food chemistry Frank A Lee
2. Mechanism and theory in food chemistry W.S.Wang
3. Fundamentals of food chemistry Orfenemma
4. Food chemistry Belity & Grosch