SYLLABUS - Punjabi University



PUNJABI UNIVERSITY, PATIALA - 147002 (INDIA)

(Established under Punjab Act No. 35 of 1961)

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Faculty of Life Sciences

Syllabi

for

M.Sc. (Hons.) Microbial & Food Technology

(Choice Based Credit System)

1st to 4th Semesters

Sessions: 2018-19 and 2019-20

Outline of syllabi and courses of reading for M.Sc. (Hons.) Microbial and Food Technology (Choice Based Credit System)

|Semester-III |

|MHFT 301 |Advances in Dairy & Meat Technology |Core VII |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 302 |Advances in Fruit, Vegetable & Cereal Technology |Core VIII |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 303 |Advances in Environmental Technology |Core IX |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 304 |Entrepreneurship& Legal Food Technology |Elective III |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 305 |Research Methodology |Elective III |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 306 |Practical Paper - V |Practical V |3 |100 |

| |Pertaining to Theory Papers (MHFT 301 & 302) | | | |

|MHFT 307 |Practical Paper - VI |Practical VI |3 |100 |

| |Pertaining to Theory Papers (MHFT 303 & 304/305) | | | |

| |Summer Training Seminar |Qualifying |- |- |

| | |(S/US) | | |

| | | |Total Credits |Total Marks |

| | | |26 |600 |

|Semester-IV | |

|MHFT 401 |Computational Biology and Applied Bioinformatics |Core X |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 402 |Food Engineering |Core XI |4+1=5 |100 |

| | | | |(74+26) |

|MHFT 403 |Practical Paper - VII |Practical VII |3 |100 |

| |Pertaining to Theory Papers (MHFT 401 & 402) | | | |

| |Summer Training Seminar |Qualifying |- |- |

| | |(S/US) | | |

| |Project Work |Qualifying |- |- |

| | |(S/US) | | |

| |Industrial Visit/Educational Tour |Qualifying |- |- |

| | |(S/US) | | |

| | | |Total Credits |Total Marks |

| | | |13 |300 |

ELECTIVES OFFERED:

|Elective I: |MHFT 102 |Advanced Microbial Genetics &Genetic Engineering |

| |MHFT 104 |Immunology & Immunotechnology |

| | |* MOOC courses |

|Elective II: |MHFT 202 |Macromolecular Biophysics |

| |MHFT 204 |Advances in Microbial Technology |

| | |* MOOC courses |

|Elective III: |MHFT 304 |Entrepreneurship& Legal Food Technology |

| |MHFT 305 |Research Methodology |

| | |* MOOC courses |

|Open Elective Subject offered by the |MHBT 501 |Basics of Food Technology |

|department for other students | | |

|Total Credits (Semester I+II+III+IV) |26+26+26+13=91 |

|Total Marks |2100 |

|Qualifying Papers |Satisfactory (S)/unsatisfactory (US) |

|Excluded Open Elective Subject |Basics of Biotechnology |

| |Basics of Food Technology |

|Each Theory Paper (Total Marks) |100 (External + Internal/75+25) as per RUSA Guidelines |

|Pass %age |40% |

SEMESTER-III

|Course Code: | MHFT 301 ADVANCES IN DAIRY & MEAT TECHNOLOGY |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVEs OF THIS PAPER

Objective of this subject is to focus on the technological aspects of transformation of milk into various concentrated, dried, fermented, fat rich and fat free dairy products along with preservation and quality assessment of meat products. The student will learn manufacturing process of various products that are essential in a dairy and meat industry.

SECTION-A

1. Milk: Composition, nutritive value, functional properties: milk proteins, vitamins, enzymes and hormones; milk adulteration; dairy scenario- World, India.

2. Condensed, evaporated and dried milk: Composition, production technology, quality assessment, defects, FSSAI standards.

3. Fat rich dairy products: Composition, production technology, quality assessment, defects, FSSAI standards of cream, butter and ice cream.

4. Cheese: Production, evaluation, defects and quality control of Indian cheese, Cottage cheese, Cheddar cheese, FSSAI standards; enzymatically modified cheese (EMC).

5. Methods of milk processing: Membrane processing of milk- principle, types and applications, HPP, UHT processing of milk.

6. Milk products: Production of khoa, srikhand, lassi, and kulfi, production of vitaminized milk.

SECTION-B

7. Fat free dairy products: Low fat, reduced fat and fat free milk; imitation whipped cream; low calorie processed cheese.

8. Functional dairy foods: Casein derived bioactive peptides, bio yogurt, whey and whey proteins.

9. Advances in dairy industry: Application of proteomics in milk processing and quality control; pulsed field processing of dairy products.

10. Meat: Nutritive value, pre-slaughter, slaughter and post slaughter stages in meat production, processing of meat- curing, canning, smoking; meat quality evaluation; meat products (salami, kebabs and sausages).

11. Fish: Types of fish, nutritive value, processing: canning, salting, smoking, freezing; freshness criteria and quality assessment of fish; contaminants and toxicants in fish.

12. Egg: Structure, nutritive value, external and internal quality parameters, processing of egg.

RECOMMENDED READING

1. Chemical, Microbiological Analysis of Milk and Milk Products, R. Sharma, International Book Distributing Co. Lucknow, 2006.

2. Dairy science and technology, 2nd edt, P. Walstra, Taylar& Francis, 2006.

3. Egg science & technology, W.J. Stadelmen& J. Cotterillo, AVI Westport,1977.

4. Fundamentals of dairy technology- Theory and practicals, N.S. Rathoreet al., Himanshupubl, 2008.

5. Meat and Meat Products, A.H. Varnam and J.P. Sutherland, Chapman and Hall, London, 1995.

6. Meat and Meat Products Technology, B.D. Sharma, Medical Publishers, New Delhi. 1999.

7. Milk and Dairy Products Technology, E. Spreer, M. Dekker, New York, 2005.

8. Milk and Milk Products, A.H. Varnam and J.P. Sutherland, Springer, London, 2010.

9. Milk and Milk Products, A.L. Winton and K.B. Winton, Agrobios, Jodhpur, 2002.

10. Milk and Milk Products, I. Rosenthal, VCH, NewYork, 1991.

11. Outlines of Dairy Technology, S. De, Oxford University Press, New Delhi, 2005.

12. The Technology of Dairy Products, R. Early, Springer, London, 2010.

13. Technology of Indian milk products, R.P. Aneja, B.N. Mathur, R.C. Chandan& A.K. Banerjee, Dairy India publ, 2002.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

|Course Code: | MHFT 302 Advances in Fruit, Vegetable & Cereal Technology |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

The objective of this course is to have an in-depth understanding of processing of fruits, vegetables and cereals, regulatory compliance requirements of food products of these categories with an orientation towards industry. At the end of the course, the students will (a) attain knowledge of emerging technologies in processing of fruit, vegetable and cereals (b) utilization of fruit industry wastes into value added products (c) market readiness and enhanced industrial outlook.

SECTION - A

1. Fruit and vegetable processing: Introduction to Indian Scenario and National Horticulture Board; advances in minimal processing of fresh fruit and vegetables.

2. Processing of fruit products: Preparation and preservation of fruit juices, jams, jellies and marmalades.

3. Gel formation, spoilage and FSSAI specifications: Role of pectin in gel formation, spoilage of canned fruit and vegetable products. FSSAI specifications of concentrates squashes, cordials and syrups.

4. Effect of processing on properties of fruit and vegetables: Flavor and colors of processed fruit and vegetables, nutritional value of processed fruit and vegetables, stability and functionality of valuable compounds.

5. Fermented vegetables and functional foods: Production of sauerkrauts, olives, defects and remedies. Fruits and vegetables as functional foods.

6. Utilization of food industry by products: Emerging technologies for utilization of valuable compounds of fruit and vegetable processing by-products: High pressure processing (HPP), Thermosonication.

SECTION - B

7. Milling of wheat and rice: Milling of wheat, blended and fortified flour, technology of pasta and noodles; milling of rice, glycemic index, low-, intermediate- and high amylose rice. Biofortification of cereals.

8. Milling of corn and barley: Milling of corn-dry and wet milling, corn flakes, corn starch and its hydrolyzed syrups. Processing of barley, malting process. Cereals as dietary fibres-bran and beta-glucans.

9. Biotransformation: Biotransformation of cereal starch into commercial products; industrial production of maltodextrins, steep liquor and gluten.

10. Extraction and refining of oils: Solvent extraction, refining and hydrogenation of oils, significance of omega-3 and omega-6 fatty acids in edible oils. Anti-nutritional factors in oilseeds.

11. Nutritionally improved products: Preparation of protein isolates, concentrates and their use in food and in blends.

12. New advances and analytical methods: New advances in extending the shelf life of fruit and vegetables- high intensity pulsed electric field application, cold plasma technology.

RECOMMENDED READING

1. Advances in fruit processing technologies, S. Rodriguez and A.A.N. Fernandes, CRC Press, 2012.

2. Chemical changes in food during processing, T. Richardson and J.W. Finley, CBS publishers, 1997.

3. Commercial Vegetables Processing, Luh&Woodroof, 1995.

4. Food canning Technology, J. Larensser, 1996.

5. Food Processing, J.M. Connar, J. Willey & Sons, 1997.

6. Functional foods and nutraceuticals, R.E. Aluko, Springer 2012.

7. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, S. Ranganna, Tata McGraw Hill, 200

8. Handbook of food analysis instruments, S. Otles, CRC Press 2012.

9. Handbook of Food Science, Technology and Engineering, Y.H. Hui, CRC Press 2011.

10. Handbook of Fruit Science and Technology: Production, Composition, Storage and Processing, D.K.Salunkhe and S.S. Kadam, Marcel Dekker INC., 1995.

11. Processing vegetables, D.S. Smith, Chapamn& Hall, 1995.

12. Quality Food Management Principles & Applications, Crusius V, 1995.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

|Course Code: | MHFT 303 ADVANCES IN ENVIRONMENTAL TECHNOLOGY |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

The main objectives of environmental biotechnology is to provide basic understanding of the ecology of our environment. Reclaiming organically polluted water, air and soil by application of conventional treatment technologies supplemented with native and genetically modified microbes to degrade industrial waste containing recalcitrant compounds, use of animal waste as fertilizer, recycling of microbial protein as an animal feed and removal of heavy metals found in sewage sledges, recovery of oils and minerals of commercial interest are integral components of this interesting area.

SECTION - A

1. Environmental pollution: effects and bioassays for analysis of pollutants: Introduction to environment and environmental pollution, classification of pollutants, biochemical and physiological effects of pollutants on plants, animals and microbes; types of toxicity, biological indicators of pollution: enzymatic, microbial, algal, plant and animal systems

2. Waste water treatment processes: primary, secondary and tertiary treatment of municipal wastewater: theory and applications: physical treatment, chemical treatment, precipitation: hot and cold soda lime process, disinfection: chlorination, ozonization, UV treatment, demineralization-ion exchange by synthetic resins and zeolites, reverse osmosis, filtration; advanced wastewater treatment: nutrient removal- nitrogen and phosphorus removal

3. Engineered systems for aerobic wastewater treatment and disposal: primary treatment; secondary treatment: suspended culture system-activated sludge (completely mixed and plug flow reactors, process variations), ponds and lagoons, attached culture system-trickling filters, biotowers and rotating biological contactors; mechanism of aerobic biodegradation; factors affecting process operation; derivation of Monod’s equation for suspended and attached culture systems

4. Anaerobic technologies for waste treatment: anaerobic decomposition, anaerobic filter reactor, anaerobic contact reactor, fluidized bed reactor, up-flow anaerobic sludge blanket, anaerobic baffled reactor, mechanism of anaerobic degradation, factors affecting process operation; biogas generation-raw materials, biochemistry and microbiology, factors affecting biogas production and its status in India

5. Treatment of waste air: removal of particulate and gaseous contaminants; biological technologies of waste air treatment, biological deodorization: bioscrubbers, biotowers, bioventing

6. Industrial applications of biotechnology: microbial enhanced oil recovery; treatment of wastewater of brewery, pharmaceutical, textile dyeing, metal processing, petrochemical, pulp and paper industry; role of natural/stimulated, dead/spent microbial cultures, GMOs and mushrooms in biological degradation processes, phytoremediation

SECTION – B

7. Solid waste management: sludge treatment and disposal: characteristics, thickening, digestion and disposal; land based treatment systems, landfilling, deep well injection, composting and vermicomposting-PUSA vermicomposting, requirements and preparation of vermicompost, nutrient comparison with ordinary and farmyard manure, Indian scenario of vermicomposting; treatment of hazardous and medical waste

8. Biomineralization and biohydrometalurgy: heavy metal tolerance, metal-microbe interactions, genetic aspects of heavy metal resistance; biomineralization: mechanism of heavy metal ion deposition; biohydrometallurgy and bioleaching of metals (copper and uranium)

9. Bioaccumulation and bioremediation of pesticides: bioremediation-in situ and ex situ, bioaugmenting; characteristics and types of xenobiotics, relationship of bioaccumulation with chemical structure, bioaccumulation of toxicants: uptake kinetics, factors affecting bioaccumulation; metabolic pathways and enzymes for bioremediation of organo chlorinated, organo phosphorous and carbamate pesticides; biotechnological applications for pesticide waste disposal

10. Biosensors: Birth of Biosensor, advantages and disadvantages, immobilization of biocomponent, Tailored Biocomponent for specific use , Protein engineering for construction of generic biosensors, Transducers: Piezoelectric, Potentiometric, amperometric and fiber optics.

11. Specialized biosensors: Urea biosensor electrochemical and optical to check milk adulteration, Heavy metal ions biosensor: whole cell , recombinant whole cell, enzyme, apoenzyme, antibodies and DNAZyme nanoparticles based biosensors,Pesticide Biosensors: Antibodies quantum dots, enzyme and microbial biosensors

12. Pathogen Biosensors: SPR , Potentiometric and amperometric pathogen biosensors and comparison with conventional methods, BOD Biosensors: Principle of DO Probe, Bacterial and yeast BOD biosensors

RECOMMENDED READING

1. Advances in Industrial Waste Water Treatment edited by P.K. Goel, Technoscience publications, 1999.

2. An Introduction to Molecular Ecology, T. Beebee and G. Rowe, Oxford University Press, New Delhi, 2004.

3. A text book of Biotechnology, R.C. Dubey, S. Chand & Company Ltd. New Delhi, 2002.

4. Basic Environmental Science, G.S.P. Iyer, Educational Publishers and Distributers, New Delhi, 1997.

5. Biotechnological Applications in Environment and Agriculture, P.K. Goel and G.R. Pathade, ABD Publishers, Jaipur, 2004.

6. Biotechnology-Applications to Environmental Protection, M.M. Pandey, Himalaya Publishing House, First Edition, 1993.

7. Clean Technology and the Environment, R.C. Kirkwood and A.J. Longley, Blackie Academy and Professional, 1995.

8. Commercial Biotechnology, Elsevier Science publishers, B.V. Amsterden, The Newdesk, 1984.

9. Comprehensive Biotechnology, M. Moo-Young (Vol. 4), Pergamon Press, New York, 1985.

10. Environmental Biotechnology, M.H. Fulekar, I.B.H Publishing Co. Pvt. Ltd, New Delhi, 2005.

11. Environmental Biotechnology and Cleaner Bioprocesses edited by E. J. Olguin, Gloria Sanchez and Elizabeth Hernandez, Taylor and Francis Inc., 2003.

12. Environmental Biotechnology, (Industrial pollution management Edition) S.N. Jogdand, Third Revised Edition 2006.

13. Environmental Engineering, H.S. Peavy, D.R. Rowe and G. Tchobanoglous, McGraw Hill International Edition, 1988.

14. Environmental Modeling Fate and transport of Pollutants in Water, Air and Soil, J.L. Schnoor, Wiley Interscience Publication Ltd. NY, 1996.

15. Environmental Molecular Microbiology: Protocols and Applications, P.A. Rochelle (Editor), Horizon Scientific Press, 2001.

16. Environmental Science, W.P. Cunningham and B. Woodworth, WCB/McGraw Saigo Hill, 1999.

17. Environmental Science and Biotechnology: Theory and Techniques, A.G. Murugesan and C. Rajakumari, MJP publishers, Chennai, 2006.

18. Environmental Technology: Basic Concepts and Applications, I.S. Thakur, I.K. International Publishing House, New Delhi, 2006.

19. Industrial Water Pollution Control, W.W. Elbenfields-jr., McGraw Hill international Editions, 1998.

20. Instant Notes in Ecology, A. Mackenzie, A.S. Ball and S.R. Virdee, Bios Scientific Publishers Ltd. UK, 1999.

21. Introduction to Environmental Technology, A.K. Chatterji, Prentice Hall of India Pvt. Ltd. New Delhi, 2002.

22. Methods in Environment Analysis: Water, Soil and Air, P.K. Gupta, Agrobios (India), 2007.

23. Microenvironment and Metabolic Compartmentation, P.A. Sreri and R.W. Estabrook, Academic Press Inc. New Delhi, 1978.

24. Pesticide Properties in the Environment, A.G. Hornsky, R.D. Wauchope and A.E. Herner, Springer-Verlag New York Inc., 1996.

25. Popular Biotechnology Lecture Series Focus: Bioremediation 2013, Published By Division of Biotechnology, PSCST, ISBN: 978-81-88362-32-5.

26. Protein Immobilization: Fundamentals and applications edited by R.F. Taylor, 1991.

27. Text Book of Environmental Biotechnology, P.K. Mohapatra, I.K. International Publishing House Pvt. Ltd., New Delhi, 2006.

28. Toxic Substances in the Environment, B.M. Francis, Wiley Interscience Publication Ltd. NY, 1994.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

|Course Code: | MHFT 304 ENTREPRENEURSHIP & LEGAL FOOD TECHNOLOGY |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

The course will cover the basic concepts of entrepreneurship and legal issues related with food technology. This course will provide a basic knowledge about national and international intellectual property regulations. This course will also help to develop basic understanding about total quality management, ISO and biosafety issues. The concepts covered under theory course will be complimented by hands on training sessions to provide them first-hand experience on patent search, ISO standards etc.

SECTION – A

1. Intellectual Property Rights: Intellectual property, types and related Indian legislations; WIPO, international conventions: TRIPs agreement, PCT, Paris convention, Budapest treaty; trade secret protection.

2. Patents: Patentable subject matter; patentability criteria: novelty, inventiveness and industrial application; prior art; provisional and complete specifications; patent claims, preparation and preservation of invention records.

3. Patenting systems: Types of patent applications, national (India) and international patent filing, patent infringement; patentability of biological processes and products in India; patentability of food technology processes and products in India; patent search: databases.

4. International Organization for Standardization (ISO): About the organization and its functioning, members, relevance of certification.

5. ISO Certification: ISO 9000:2008, ISO 14000:2004 & ISO 22000: 2005-members and requirements.

6. Entrepreneurship: Concept of entrepreneurship, entrepreneurial characteristics, entrepreneurial motivation and barrier, classification of small, medium and large scale industries, feasibility study, project planning, fund management, marketing mix, opportunities in food technology sector in Inda.

SECTION-B

7. Total Quality Management: Introduction and concept, cost and economics of quality, tools and techniques for analyzing the quality process, six-sigma.

8. Strategic Management: Fundamentals of management, strategic management framework for science and technology organizations, SWOT analysis.

9. Technology Commercialization: Process of commercialization of technologies from academic institutions- models, the role of technology incubators, the Bayh Dole Act, technology commercialization policy initiatives in India.

10. Scope and Status: Scope and status of microbial and food technology in India and globally.

11. Food Technology Development Assistance: Ministry of food processing industries MOFPI: schemes and institutions, overview of national mission on food processing; international organizations, university- industry relationship.

12. Biosafety: Introduction, biohazards, department of biotechnology biosafety guidelines 1990, IGMORIS, protocol for food and feed safety assessment 2008, cartagena protocol.

RECOMMENDED READING

1. Bare Act, Indian Patent Act 1970 Acts & Rules, Universal Law Pubs. Ltd., 2013.

2. Biotech Innovations and Fundamental Rights, R. Bin, S. Lorenzon, and N. Lucchi, Springer, 2012.

3. Entrepreneurship, T.W. Zimmer and N.M. Scarborough, Prentice Hall, New Jersey, USA, 1996.

4. Entrepreneurial Development, S.S. Khanks, S. Chand and Company New Delhi, 1999.

5. Entrepreneurship Strategies and Resources, M.J. Dollinger, Prentice Hall, Upper Saddal River, New Jersey, USA, 1999.

6. Genetic Patent Law & Strategy, C. Kankanala, 1st Edition, Manupatra Information Solution Pvt. Ltd., 2007.

7. Globalising Intellectual Property Rights: The TRIPS Agreement, D. Matthews, Routledge, 2004.

8. Intellectual Property Law, Davis, Jennifer, Butterworth’s, London 2001.

9. Intellectual Property: Patents, Trade Marks and Allied Rights, W.R. Cornish, Universal Law Publishing, Delhi 2001.

10. Law of Intellectual Property, S.R. Myneni, Asia Law House, Hyderabad, 2001.

11. Intellectual Property Rights: Innovation, Governance and the Institutional Environment, I. Andersen, Edward Elgar Publs, 2006.

12. Intellectual Property Rights on Biotechnology, K.C. Singh, BCIL, New Delhi, 2004.

13. Intellectual Property Rights: Patent Laws in India, G.V. Rao, SSDN Publishers, 2013.

14. ISO 9000:2008- BIS publication.

15. ISO 14000:2004- BIS publication.

16. Patenting Lives: Life Patents, Culture and Development, J. Gibso, AshgatePubls, 2008.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

1. Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

2. The use of scientific calculators is allowed.

|Course Code: |MHFT 305 |RESEARCH METHODOLOGY |

| |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

Main objective of research methodology is to discover answers to questions (problems) through the application of scientific procedures, verifying with biostatistical tools/tests. Biosafety and good lab practices plays an important role in any research. Writing a good research paper and ethical issues related to publications will help future scientists.

Section A

1. Fundamentals of Biostatistics: Statistical terminology, reliability and validity of data, quantitative and qualitative data,

2. Types of measurement of data: mean, median, mode, sampling techniques.

3. Testing of statistical hypothesis: probability, correlation and regression analysis.

4. Introduction to student T-test, analysis of variance (ANOVA) and chi-square test.

5. Biosafety: Introduction to EPA, 1986; Indian Scenario-IBSC guidelines for conduct of field trials regulated GE plants; Guidelines for generating preclinical and clinical data for DNA based Vaccines, diagnostics, and other biologicals, 1999

6. Good lab practices: OECD guidelines; Role of DST - NGCMA; GILSP concept.

Section B

7. History of scientific writing.

8. Literature review: uses of literature review, source of information, organization of literature

9. Techniques of scientific writing and significance of research:Thesis writing & references.

10. Presentation of scientific papers, layout of research paper, Impact factors of Journals

11. Ethical issues related to publishing, Plagiarism and Self-Plagiarism

12. Types of study design/experimental study design; hypothesis testing, use of Biochemical assays, animal models in studies.

RECOMMENDED READING

1. Statistics – An Introductory Analysis by Taro Yamane, Harper International Edition, 1994.

2. Biostatistics by B Williams, Chapman & Hall Publ., London, 1993.

3. An Introduction to Statistical Methods by C.B. Gupta, Vikas Publ. Co., Jallandhar, 1997.

4. Statistical Methods in Biological Assays by D.J. Finney, Charles Griffins & Co., London, 1964.

5. Biostatistics the bare essential, (Decker Inc. 2008) by Norman & Streuer

6. Biostatistics, Veer Bala Rastogi. (Medtec Publishers), 3rd edn. 2015

7. Research Methodology: Methods and Techniques by CR Kothari and Gaurav Garg by New Age International Publishers (Third Edition), ISBN-10:8122436235, ISBN-13:978-8122436235

8. Research Methodology: A step-by-step Guide for Beginners by Ranjit Kumar, SAGE Publications, ISBN-13: 978-1849203012

9. Research Methodology for Life Sciences by Dr. N. Arumugam by Saras Publication, 2015, ISBN-13 -978-9384826796

10. Research Methodology in the Medical and Biological Sciences by Petter Laake, Haakon Benestad, Bjorn Olsen by Elsevier Publications, 2017 (First Edition). Paperback ISBN - 97801233738745, eBook ISBN: 9780080552897

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

1. Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

2. The use of scientific calculators is allowed.

|Course Code: | MHFT 306 Practical Paper - V |

| |Pertaining to Theory Papers (MHFT 301 & 302) |

|MHFT 301 |Advances in Dairy & Meat Technology |

|MHFT 302 |Advances in Fruit, Vegetable & Cereal Technology |

|Max. Marks: 100 Total Practical hours: 60Hrs |

|Credits: 3 Time allowed: |

|4 Hrs |

|Pass Marks 40 |

1. Sampling of milk.

2. To perform physical examination of milk.

3. To perform platform tests of milk.

4. Estimation of fat by Gerber method.

5. Estimation of specific gravity of milk by lactometer.

6. Detection of various adulterants in milk.

7. To ascertain microbiological quality of milk by MBRT and SPC.

8. Estimation of lactose content of milk, curd and whey.

9. Analysis of various quality parameters of prepared dairy products as condensed milk, dried milk, cream and butter.

10. Determination of solubility index of dried milk powder.

11. To determine percentage overrun of commercially prepared ice-cream.

12. To prepare ice cream from a commercially available ice cream mix and to study defects in ice cream.

13. To study the working of a cream maker.

14. Preparation of fermented dairy product- Indian dahi.

15. Preparation and comparison of Indian cheese using different curdling agents and their sensory evaluation.

16. To demonstrate the effect of temperature on the rate of cream separation under the influence of gravity.

17. Evaluation of egg quality parameters.

18. To perform curing of meat.

19. To determine the brix/acid ratio of the given sample.

20. To evaluate the quality of the given sauce samples based on its lycopene content.

21. To study the effect of different preservative agents.

22. To study the effect of processing on the chlorophyll content of peas.

23. Preparation of apple jam.

24. Waste utilization: Extraction of pectin from apple peels and lemon rind.

25. Preparation of sauerkraut.

26. Extraction of gluten by Martin’s process.

27. Debranning of rice by Wurld’s process.

28. Parboiling of rice.

29. To evaluate the acid value of the given sample of oil.

30. To estimate the saponification number of an oil.

31. To perform minimal processing of given food sample by Hurdle Technology.

32. To study the effect of processing on Betalains.

33. Emerging technology, sonication, for extraction of carotenoids from fruit peels.

|Course Code: | MHFT 307 Practical Paper - VI |

| |Pertaining to Theory Papers (MHFT 303 & 304/305) |

|MHFT 303 |Advances in Environmental Technology |

|MHFT 304 |Entrepreneurship & Legal Food Technology |

|MHFT 305 |Research Methodology |

|Max. Marks: 100 Total Practical hours: 60Hrs |

|Credits: 3 Time allowed: |

|4 Hrs |

|Pass Marks 40 |

1. Calibration of ISE Electrode.

2. Co-Immobilization of enzyme and indicator dye for construction of Biosensor.

3. Development of Urea Biosensor.

4. Adulteration check in milk by Urea Biosensor.

5. Determination of heavy metal ions by AAS for validation of biosensor.

6. Determination of chromium content in a given industrial sample.

7. Pesticide residual analysis.

8. Isolation of microbial consortia from fermentation industry.

9. Calibration of DO Probe.

10. Development of BOD Biosensor.

11. Anaerobic baffled reactor.

12. Bioremediation of heavy metal ions.

13. Bioremediation of pesticides.

14. Characterization of industrial effluents for pH, TS, TDS, TSS, acidity, alkalinity and hardness parameters.

15. Evaluation of Biochemical Oxygen Demand (BOD) in various effluents.

16. Determination of chemical oxygen demand (COD) in various effluents.

17. Microbial degradation of pesticides.

18. Microbial degradation of xenobiotics.

19. Heavy metal decontamination of effluents by microbial systems.

20. Microbiological analysis of waste water.

21. Detection of pesticides by HPLC method.

22. Determination of heavy metal ions in industrial effluents by Atomic absorption spectrophotometer and spectrophotometric methods.

23. Development of biosensor (enzyme based/ microbe based) for monitoring heavy metal ion/pesticides in the environment.

24. Demonstration of vermicompost and landfill technologies.

25. Demonstration of biogas production from industrial effluents using batch and anaerobic baffled reactors.

26. Production of bioalcohol from agricultural, dairy and food waste.

27. Biogas production monitoring by gas chromatography.

28. Bioremediation of heavy metal laden (Ni+2) industrial effluent by immobilized cyanobacteria through packed bed reactor.

29. Bioresin for treatment of chromium-laden effluents.

30. Overview of IP office websites: India, USA.

31. Overview of patent databases.

32. National Patent Search: Indian Patents.

33. International Patent search on US patents and EPO patents.

34. Overview of ISO`s official website.

35. Study of implementation of ISO standards in a concern.

36. An over view of ISO 9000 family of Quality Management Standards.

37. A brief about ISO 9000 certified Indian companies.

38. An overview of ISO 14000 family of Environment Management Standards.

39. A brief about ISO 14000 certified Indian companies.

40. A brief about ISO 22000 certified Indian companies

41. Overview of food technology industries in Punjab.

42. Overview of food technology industries in India.

43. Internet Survey of Food Processing Industries of Punjab.

44. Internet Survey of Food Processing Industries of India.

45. Internet Survey of Global Food Processing Industries of India.

46. Internet Survey of FAO site regarding Food processing Industry Promotion.

47. Data retrieval from IGMORIS site pertaining to Genetically Modified Crops.

48. Designs of Biosafety Lab Level I,II, III and IV.

49. Protocols for Food and Feed Industry Biosafety clearance.

50. Data analysis using MS-Excel

51. To perform Student t-test

52. To perform Correlation analysis

53. To perform Regression analysis

54. To perform ANOVA analysis

55. To create Power point Presentation

56. Plagiarism testing (Central Library, Punjabi University, Patiala)

57. How to search journals of interest

58. Impact factor of journals

59. Quoting scientific literature - reference or bibliographic writing

60. Sources of information - Scientific literature databases

61. Write the protocol prescribed by DBT for Biosafety clearance of vaccines

62. Make a list of Biosimilars

63. Write the DBT protocol for Biosafety clearance of Biosimilars

SEMESTER-IV

|Course Code: | MHFT 401 Computational Biology and Applied Bioinformatics |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

The Computational Biology and Applied is designed to give a strong competence in the field of bioinformatics and computational biology. The subject is designed to provide robust background knowledge in machine learning, insilico modelling and data analysis to understand biological properties of cellular macromolecules. The subject offers several statistical models and mathematical expressions to understand, gather and disseminate information captured in biological and macromolecular interaction databases. To ensure better understanding of both theory and practice of the methods, hands on training is imparted in the form of specially designed practicals. Examples of research questions include modelling 3D structures of proteins predicting functional and evolutionary relationships of sequences and reconstructing biological networks by analysing properties of the complex biological pathways.

SECTION – A

1. Fundamentals of computers: Definition, computer organization, memory, input and output devices, Types of computers, Types of processing: Batch, Real-Time, Online, Offline.

2. Computer networking: Networking topologies, networking protocols: TCP/IP, ftp, http, internet and intranet, www, web browser, Networking gadgets (Router, Switch); Network security.

3. Introduction to Bioinformatics: Definitions, Scope of Bioinformatics, General applications of bioinformatics; use of computers for biological research.

4. Bioinformatics web servers: NCBI, EBI; Information retrieval systems: Pubmed, ENTREZ, Expasy and SRS.

5. Biological databases: Characteristics and categories of biological databases, Significance biological databases, Data submission tools: BankIt, Sequin, WebIn, Sakura.

6. Biological databases: Composition, organization and format of data entry of INSDC, EMBL, GenBank, DDBJ, Uni-PROT, OMIM, SCOP, CATH.

SECTION – B

7. Computation Biology: Global sequence alignment algorithm (Needleman Wunsch algorithm), Local sequence alignment algorithm (Smith Waterman algorithm), Sequence scoring schemes, Substitution matrices: BLOSUM, PAM 250.

8. Pairwise sequence alignment and sequence analysis: Basic concepts of sequence similarity, identity and homology, definitions of homologues, orthologues, paralogues; local alignment, global alignment; types and applications of BLAST and FASTA, similarity searching scores and their statistical interpretation.

9. Functional genomics: Strategies for generating EST, EST clustering and assembly, statistical analysis of EST, microarray, Phylogenetic analysis.

10. Functional proteomics: Protein family and domain databases (PROSITE, Pfam), algorithms for multiple sequence alignment (CLUSTAL x and CLUSTAL w) and comparison with sequence databases. Biological motifs (PSSMs, HMMs), finding protein-coding regions.

11. Prediction of macromolecular structure: (Protein secondary and tertiary structures) and properties, software for displaying macromolecular structures (PREDATOR).

12. Protein modeling software: RASMOL, MOLMOL, INSIGHT and their applications.

RECOMMENDED READING

1. Advances in Bioinformatics and Computational Biology, A.l.C. Bazzan, M. Craven and N.F. Martins, Springer-Verlag, New York, 2008.

2. Bioinformatics and Functional Genomics, J. Pevsner Wiley, 2013.

3. Bioinformatics Basics: Application in Biological Science and Medicine, H. Rashidi and L.K. Buchler, CRC Press, 2005.

4. Bioinformatics Computing, B. Bergeron, Pearson Education, US, 2002.

5. Bioinformatics Computing, B. Bergeron, Phi Learning Publs, 2010.

6. Bioinformatics: Genes, Proteins and Computers, C.A. Orengo and J.M. Thornton, Taylor and Francis, US, 2003.

7. Bioinformatics: Methods and Protocols, A.D. Baxevanis, 2001.

8. Bioinformatics: Sequence and Genome Analysis, D.W. Mount, 2004.

9. Bioinformatics: Sequence, Structure and Databanks, D. Higgins and W. Taylor, Oxford University Press, 2000.

10. Computer Fundamentals, P.K. Sinha, BPB Publs, 2001.

11. Computer networks, 4th edition, S.A. Tanenbaum, Prentice Hall Publs, 2003.

12. Developing Bioinformatics Computer Skill, C. Gibas and P. Jambeck, O’Reilly Publications, 2001.

13. Introduction to Bioinformatics, A.M. Lesk, Oxford University Press, USA, 2005.

14. Introduction to Bioinformatics, T.K Attwood and D.J. Perry-Smith, Pearson Education Ltd, 1999.

15. Introduction to Protein Architecture: The Structural Biology of Proteins, A.M. Lesk, Oxford University Press, UK, 2000

16. Proteins and Proteomics: A Lab Manual, R.J. Simpson, Cold Spring Harbor, US, 2003.

17. Protein Families: Relating Protein Sequence, Structure, and Function, C. Orengo, A. Bateman & V. Uversky, Wiley, 2014.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

|Course Code: | MHFT 402 FOOD ENGINEERING |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 5 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

The objective of this course is to orient the student towards setting up a food industry. The student will learn concepts of various process parameters, unit operations that are essential in a food industry. At the end of the course the student will learn (a) calculations for setting up a food industry (b) calculations of dimensions for designing food processing equipments (c) maximization of energy utilization.

SECTION-A

1. Units and dimensions: Terms, definitions, measurement system, the SI system, unit conversion, graphs.

2. Material balances and energy balance: Basic principles, material balance problems, blending, multistage process, energy (heat) balance, physiochemical calculations.

3. Flow of fluids: Types of fluids and fluid flows, viscosity, continuity equation, Hagen – Poiseuilles equation and Bernoulie’s equation and its application (like venturimeter and pitot tube), theory of capillary, falling ball and rotational viscometers; different types of pumps (reciprocating, rotary and centrifugal pumps).

4. Heat Transfer: Modes of heat transfer, steady state conduction heat transfer though slab, cylinder and sphere, thermal conductivity; natural and forced convection heat transfer, radiation heat transfer, Kirchoff’s law, Stefan Boltzman law (with out proof), Wien displacement law of heat transfer (with out proof).

5. Rate of heat transfer in heat exchangers: Individual and overall heat transfer coefficients, LMTD method for parallel and counter current double pipe heat exchangers, different types of heat exchangers.

6. Evaporation: Heat transfer in an evaporator, boiling point elevation, single and multiple effect evaporators, feeding arrangements of multiple effect evaporator, thermal vapour recompression (TVR) & mechanical vapour recompression (MVR) to improve the evaporator economy; different types of evaporators.

SECTION- B

7. Distillation: Vapour-liquid equilibrium relationship, Raoult’s law, boiling point diagram, batch/ differentiate distillation, flash distillation, steam distillation.

8. Fractionation: Continuous distillation with reflux, McCabe Thiele method for determination of theoretical number of plates.

9. Drying: Psychrometery- properties of dry air, water vapour and air-vapour mixtures, humidification and dehumidification, rate of drying curves, constant and falling rate periods in convective dehydration, types of dryers used in food industry.

10. Size Reduction: Size reduction in solids- energy and power requirement for size reduction by Rittinger law, Kick’s law and Bonds law, size reduction in liquids- emulsification and homogenization.

11. Mechanical Separation Processes: Filtration- dead-end and cross flow filtration, membrane filtration- microfiltration, ultrafiltration, nanofiltration and reverse osmosis, centrifugation.

12. Mechanical operations: Separation by sieving, tyler sieve analysis, screen effectiveness; mixing-solid-solid and liquid-liquid mixing.

RECOMMENDED READINGS

1. Bioprocess Engineering-Basic Concept, M.L. Shuler & F. Kargo, Prentice-Hall, New Jerry, 1992.

2. Essentials of Food Process Engineering, C. G. Rao, BS Publishers, 2006.

3. Food Engineering, Harper.

4. Food Engineering Operation, J.G. Brenan et al., Applied Sciences, London.

5. Food Engineering: Principles & Selected Applications, M. Loncin.

6. Food Process Engineering, D.R. Heldman& R.P. Singh, AVI Publishers, Westport Connecticut.

7. Fundamentals of Food Process Engineering, R.T. Toledo, CBS Publishers, 1996.

8. Heat & Mass Transfer, D.S. Kumar, S.K. Kataria& Son’s, New Delhi.

9. Heat & Mass transfer, R.K. Rajput, S. Chand & Co., New Delhi.

10. Heat Transfer, B.K. Dutta, PHI, New Delhi.

11. Introduction to Chemical Engineering, S.K. Ghosal, S.K. Sanyal, S. Datta, Tata McGraw Hill, New Delhi.

12. Introduction to Food Process Engineering, P.G Smith, Springer, 2011.

13. Principles of Mass Transfer & Separation Processes, B.K Dutta, PHI, New Delhi.

14. Unit operations in Chemical Engineering, W.L. McCabe, J.C. Smith and P. Harriott, Mc Grew Hill New York.

15. Unit operations in food engineering, G.J. Christie.

16. Unit operations in Food Processing, R.L. Earle, Pergamon Press, New York.

17. Unit Operations Volume I & II, K.A. Gavhane, NiraliPrakashan, Pune (India).

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

1. Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

2. The use of scientific calculators is allowed.

|Course Code: | MHFT 403 Practical Paper - VII |

| |Pertaining to Theory Papers (MHFT 401 & 402) |

|MHFT 401 |Computational Biology and Applied Bioinformatics |

|MHFT 402 |Food Engineering |

|Max. Marks: 100 Total Practical hours: 60Hrs |

|Credits: 3 Time allowed: |

|4 Hrs |

|Pass Marks 40 |

1. Basic organization of a computer.

2. Network settings of LAN.

3. Overview of databases: EMBL, GenBank, DDBJ, Uni-PROT.

4. Search databases: EMBL, GenBank, DDBJ, Uni-PROT.

5. Overview of Search engines: ENTREZ, ExPasy, SRS.

6. Flat file format of: EMBL, GenBank, DDBJ, Uni-PROT.

7. Searching on Taxonomic and bibliographic databases.

8. Compare the use of Entrez and ExPasy to retrieve information about a protein sequence.

9. Compare sequence information using BLAST, PSI-BLAST, PHI-BLAST etc.

10. Compare sequence information using FASTA.

11. Creation of molecules and calculation of energy minimization, torsion angles, band distance, bond angle, Ramachandran plot.

12. Prediction of secondary structure.

13. Perform molecular modeling of given protein structure (3D) database using various softwares.

14. Molecular docking: Download protein sequences and perform docking of a substrate /inhibitor.

15. Glucocorticoid receptors/ zinc fingers binding to DNA.

16. Identifying the ORF using EMBOSS.

17. To determine the evaporation capacity of an evaporator by material balance.

18. To calculate the specific heat of the given sample by Siebel’s equation.

19. To determine the thermal conductivity of the given sample.

20. To study the effect of moisture content on thermal conductivity.

21. To calculate the heat energy required to raise the temperature of 1 kg mass to 40° Celsius.

22. Generation of steam for heat transfer in a steam kettle at pilot scale.

23. To determine the flow rate of a fluid using Reynold’s number.

24. To evaluate the elevation in boiling point of a given liquid and construct Duhring’s lines for given solution.

25. To determine the viscosity of the given sample using Ostwald’s viscometer.

26. To calculate the rate of heat transfer through a pipe.

27. To calculate LMTD of a tubular heat exchanger.

28. Using McCabe and Thiele Method calculate the number of ideal plates for distillation.

29. To calculate LMTD of the tubular heat exchanger.

30. Application of psychrometric charts in food engineering.

31. To perform dehydration of given food sample and to evaluate its moisture content on wet and dry basis.

32. To draw the drying curve and the rate of drying curve.

33. To study the effectiveness of different filter aids.

34. To determine the viscosity of edible oils using rotational viscometer.

35. To study dimensional graphs.

|Course Code: | MHFT 501 Open Elective Subject: Basics of Food Technology |

|Max. Marks: 74 Lectures to be delivered: 60 |

|Credits: 3 Pass Marks: 40% |

|Time allowed: 3 Hours (Theory and Practical separately) |

OBJECTIVES OF THIS PAPER

To educate the students about different aspects of food chemistry, spoilage, preservation, processing, packaging, engineering, safety laws and inculcate in students the skill and capacity to participate actively in the food industries.

SECTION-A

1. Food Technology: Food Science vs. Food Technology: Importance and scope of food processing and preservation, FSSA1 classification of food categories.

2. Food Chemistry: Digestible carbohydrates, food proteins, fats vs oil, natural food colorants, food emulsions.

3. Food Spoilage: Food deterioration, sources of microorganisms in foods, spoilage of specific food groups (Dairy, meat, cereal, fruits and vegetables based products).

4. Food Preservation: Basic concepts, asepsis, preservation by chemicals, biopreservatives, steeping preservation, preservation by fermentation, pickling, coating and enrobing.

5. Food Processing Techniques: Basic concept of refrigeration, freezing, dehydration, irradiation and thermal processing (pasteurization, sterilization, commercial sterilization and blanching) of foods.

6. Advanced Concepts of food processing: Hydrostatic preservation, Ultrasound food processing, Pulsed electric field food processing.

SECTION-B

7. Food packaging: Functions of food package, food packaging materials.

8. Food Engineering: Basic concept of Unit operation, heat transfer, fluid flow.

9. Commercial Foods: Ready to eat foods, ready to serve foods, fortified foods: functional/ bioactive foods, nutraceuticals, GM foods.

10. Food Safety and Food Laws: Concept of quality assurance, regulatory control of food quality, FDA, codex alimentarius, BIS, ISO, agmark, food safety and standards Act. 2006, HACCP, food safety management system, IPRs in food technology

11. Food Nanotechnology: Nanotechnology in developing innovative foods, Nanotechnology in food packaging.

12. Setting of food processing plant: Site selection, plant layout, selection of processing technology, food waste utilization.

Recommended Readings:

1. Food Microbiology by W.C. Frazier and D.C. Westhoff, Tata McGraw-Hill Publication, India (2003).

2. Food Microbiology-A Laboratory Manual by A.E. Yousef and C. Carlstrom, Wiley Publication, USA (2003).

3. Modern Food Microbiology by J.M. Jay, M.J. Loessner and D.A. Golden, Springer Publication, USA (2005).

4. Advances in Food Biochemistry by F. Yildiz, CRC Press, UK (2010).

5. Biochemistry of Foods by N.A.M. Eskin and F. Shahidi, Academic Press, USA (2013).

6. Principles of Food Chemistry by J.M. de Man, AN ASPEAN Publication, USA (1999).

7. Globalising Intellectual Property Rights: The TRIPS Agreement, D. Matthews, Routledge, 2004.

8. Intellectual Property: Patents, Trade Marks and Allied Rights, W.R. Cornish, Universal Law Publishing, Delhi 2001.

9. Intellectual Property Rights: Innovation, Governance and the Institutional Environment, I. Andersen, Edward Elgar Publs, 2006.

10. ISO 9000:2008- BIS publication.

11. ISO 14000:2004- BIS publication.

12. Food Engineering, Harper.

13. Food Engineering: Principles & Selected Applications, M. Loncin.

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of 15 short answer type questions which will cover the entire syllabus uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.

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