MAHAMAYA TECHNICAL UNIVERSITY NOIDA

Syllabus for

Second Year of Master of Food Technology

[Effective from the Session: 2013-14]

STUDY AND EVALAUATION SCHEME

M.Tech Chemical Technology (With Specialization in Food Technology)

SEMESTER-III [Common to all Streams]

Evaluation Scheme Periods SN Code Subjects
L 1 FT-930 Advances in Food Processing Technology 3 T 1 P Subject Total Credits

Sessional
TH 70 P

External
TH 130 P

200

FT-931

Novel Food Packaging

70

130

200

FT-932

Seminar Course Design

20

80

100

FT-933

Pre Dissertation

20 20 200 300 500 1000 10 20

Total

CT: Class Test TH: Theory

AT: Attendance L: Lecture

TA: Teachers Assessment T: Tutorial

TOT: Total P: Practical

Note: Wherever the question paper is of 130 marks, 15 short answer questions of 2 marks each shall be asked in the question paper.

SEMESTER-IV [Common to all Streams]

Evaluation Scheme SN Code Subjects
L 1 2 FT-940 FT-941 Dissertation Comprehensive Viva Total 0

Periods
T 0 P 20 20

Sessional TH P 200 -

External TH P 300 500 -

Subject Total

Credits

500 500 1000

10 10 20

FT -930:

ADVANCES IN FOOD PROCESSING TECHNOLOGY

3:1:0

UNIT: I Membrane technology: Introduction to pressure activated membrane processes, Types of membrane and configuration, Membrane Processes: Micro- filtration, UF, NF ,RO and Electro dialysis and their industrial applications in Food Industry. Supercritical fluid extraction. UNIT :II Dielectric and Ohmic heating of Foods, ISM frequencies, Microwave and Radio Frequency Processing: Definition, Advantages, Mechanism of Heat Generation, Applications in Food Processing, Limitations. Solar Energy and its use in Food Processing Operations. UNIT: III High Pressure processing: Concept, equipments for HPP treatment, mechanism of microbial inactivation and its application in food processing. Ultrasonic processing: Properties of Ultrasonics, Application of Ultrasonics as Processing Techniques. UNIT :IV Newer Image Processing Techniques and their applications in Food Processing, Use of Computers and Robotics in Food Processing Industry. Electronic Sorting, Grading and Packaging devices. UNIT :V Rheological, Structural and Textural properties of Foods and their measurement. Correlation between Textural food Attributes. Texture Profile analysis of foods. Hurdle technology: Concept of hurdle technology, Types of Hurdles and their applications.

Text Books:
1. Barbosa-Canovas 2002. Novel Food Processing Technologies. CRC. 2. Dutta AK & Anantheswaran RC.1999. Hand Book of Microwave Technology for Food Applications. 3. Cheryan M. 1998. Ultra-filtration and Micro-filtration Handbook. Technomic Publ. 4. Glasbey CA. 2004. Image Analysis for Biological Sciences. 5. Moskowitz 1999. Food Texture. AVI Publ.

FT -931:

NOVEL FOOD PACKAGING

3:1:0

UNIT: I Introduction to principles of Food Packaging, Functions of packaging , Types of Package. Packaging materials, Desirable properties of Packaging Materials, Selection of packaging material for different foods. Methods of packaging and packaging equipments. Different forms of packaging such as Rigid, Semirigid, Flexible forms. UNIT :II Properties of packaging materials such as tensile strength, bursting strength, tearing resistance, puncture resistance, impact strength, tear strength, their methods of testing and evaluation; Barrier properties of packaging materials: Permeability ,Gas transmission rate (GTR), Water vapour transmission rate (WVTR) and their measurement UNIT: III Paper: types of papers and their testing methods; Glass: composition, properties, types of closures, methods of bottle making; Metals: Tinplate containers, tinning process, components of tinplate, tin free steel (TFS), types of cans, Aluminum containers, lacquers. Plastics: types of plastic films, laminated plastic materials, co-extrusion, edible films, biodegradable plastics. UNIT :IV Active and Intelligent packaging techniques: Concept , techniques and uses in Food Industry, Current use of novel packaging techniques, Consumers and novel packaging . Oxygen, ethylene Carbon dioxide and other scavengers: Scavenging technology, and its applications. Antimicrobial Food Packaging, Antimicrobial agents, Factors affecting the effectiveness of Antimicrobial Packaging. UNIT :V Different packaging system for (a) Dehydrated foods (b) Frozen foods (c) Dairy products (d) Fresh Fruits and Vegetables (e) Meat, Poultry and Sea Foods, Selection and design of packaging material for different foods, Prediction of Shelf Life of foods.

Text Books:

1. 2. 3. 4. 5.

Kadoya T. (Ed). 1990. Food Packaging. Academic Press. Mahadeviah M & Gowramma RV. 1996. Food Packaging Materials. Tata McGraw Hill. Palling SJ. (Ed). 1980. Developments in Food Packaging. App. Sci. Publications Painy FA. 1992. A Handbook of Food Packaging. Blackie Academic. Sacharow S & Griffin RC. 1980. Principles of Food Packaging. AVI Publications

FT -932:

SEMINAR COURSE DESIGN

2:1:0

The student(s) will be required to prepare and deliver a detailed Seminar, on the assigned topic related to Food Science and Technology, with the help of Power Point Presentation as well as submit a type written report.

FT -933:

PRE -DISSERTATION

0:0:20

The student(s) will be required to search literature pertaining to the Project undertaken related to design of an equipment/ processing of a food commodity / optimization of a process/ new product development etc, comprehend it and prepare a report for assessment and viva-voce.

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FT -940:

DISSERTATION

0:0:20

The student(s) will be required to perform the experimental work in the lab pertaining to the Project undertaken , under the guidance of the Supervisor. After completion of work the students are required to comprehend it and prepare a detailed Project report for external assessment

FT -941:

COMPREHENSIVE VIVA

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