Page 1 of 17

SYLLABUS

FOR

B.Voc. (Three Year Degree Course)

Bachelor of Vocational Degree, Advance

Diploma and Diploma in (FOOD PROCESSING AND QUALITY CONTROL)

Under

UGC’s National Skill Qualification Framework (NSQF)

At

ABMSP’S

Anantrao Pawar College of Architecture,

Pune (Maharashtra)

Affiliated

To

Savitribai Phule Pune University.

YEAR 2018-2019

Page 2 of 17

COURSE STRUCTURE

Year I (Diploma)

SEMESTER CODE SUBJECT NAME CREDITS

SEMESTER - I

FPQC- 11

Fundamentals in Food and Nutrition-

PP 4 General

Education. Component (18 credits)

FPQC- 12 Introduction to Food Science PP 4

FPQC- 13 Organic and Inorganic Chemistry P 4

FPQC- 14 English Communication P 4

FPQC- 15 Physical and Analytical Chemistry P 2

FPQC- 16 Lab Course- I -SV 4 Skill

Component

(12 credits) FPQC- 17 Lab Course- II - 4

FPQC- 18 Lab Course- III 4

Total 30

SEMESTER - II

FPQC- 21 Post-Harvest Technology 4

General

Education. Component (18 credits)

FPQC- 22 Food Preservation 4

FPQC- 23

Processing Technology of Dairy

Products 4

FPQC- 24 Human Physiology 4

FPQC- 25 Personality Development 2

FPQC- 26 Lab Course- IV 4 Skill

Component

(12 credits)

FPQC- 27 Lab Course- V 4

FPQC- 28 Lab Course- VI 4

Total 30

Year II (Advanced Diploma)

SEMESTER -

III

FPQC- 31 Food Packaging, Labelling& Regulation 4 General

Education. Component(14

credits)

FPQC- 32 Human Nutrition 4

FPQC- 33 Food Chemistry 4

FPQC- 34 Environmental Studies 2

FPQC- 35 Lab Course- VII 4 Skill

Component

(16 credits)

FPQC- 36 Lab Course- VIII 4

FPQC- 37 Lab Course- IX 4

FPQC- 38 Culinary Science 4

Total 30

SEMESTER -

IV

FPQC- 41

Food Processing Technology and

Equipments 4 General

Education. Component(14

credits)

FPQC- 42 Nutritional Biochemistry 4

FPQC- 43 Techniques in Food Analysis 4

FPQC- 44 Introduction to Entrepreneurship 2

FPQC- 45 Lab Course- X 4 Skill

Component(16

credits)

FPQC- 46 Lab Course- XI 4

FPQC- 47 Lab Course- XII 4

FPQC- 48 Bakery and Confectionary 4

Page 3 of 17

Total 30

Year III (B.Voc Degree)

SEMESTER - V FPQC- 51

Industrial / In-Plant Training

INTERSHIP 30

Skill

Component

(30 credits)

Total

SEMESTER -

VI

FPQC- 61 Food Science & Quality Control 4 General

Education. Component(16

credits)

FPQC- 62 Meat, Fish and Poultry Technology 4

FPQC- 63

Food Microbiology, Sanitation &

Hygiene 4

FPQC- 64 Clinical Nutrition 4

FPQC- 65 Lab Course- XIII 4

Skill

Component(14

credits)

FPQC- 66 Lab Course- XIV 4

FPQC- 67

Food Product Development and Sensory

evaluation – PRACTICAL SV 6 - 150

Total 30

Page 4 of 17

GUIDELINES FOR INTRODUCTION OF BACHELOR OF VOCATION

(B.VOC.) PROGRAMME IN UNIVERSITIES AND COLLEGES UNDER THE

NATIONAL SKILLS QUALIFCATIONS FRAMEWORK (NSQF) 1. Introduction

It has been a long felt necessity to align higher education with the

emerging needs of the economy so as to ensure that the graduates of

higher education system have adequate knowledge and skills for

employment and entrepreneurship. The higher education system has to

incorporate the requirements of various industries in its curriculum, in

an innovative and flexible manner while developing a holistic and well

groomed graduate.

Ministry of HRD, Government of India had issued an Executive Order in September 2011 for National Vocational Education Qualification Framework (NVEQF). Subsequently, Ministry of Finance, in pursuance of the decision of Cabinet Committee on Skill Development in its meeting held on 19th December, 2013, has issued a notification for National Skills Qualifications Framework (NSQF) which supersedes NVEQF.

Under the National Skills Development Corporation, many Sector Skill

Councils representing respective industries have/are being established.

One of the mandates of Sector Skill Councils is to develop National

Occupational Standards (NOSs) for various job roles in their respective

industries. It is important to embed the competencies required for

specific job roles in the higher education system for creating employable

graduates.

The University Grants Commission (UGC) has launched a scheme on

skills development based higher education as part of college/university

education, leading to Bachelor of Vocation (B.Voc.) Degree with multiple

exits such as Diploma/Advanced Diploma under the NSQF. The B.Voc.

programme is focused on universities and colleges providing

undergraduate studies which would also incorporate specific job roles

and their NOSs along with broad based general education. This would

enable the graduates completing B.Voc. to make a meaningful

participation in accelerating India’s economy by gaining appropriate

employment, becoming entrepreneurs and creating appropriate

knowledge.

Page 5 of 17

2. Objectives

2.1 To provide judicious mix of skills relating to a profession and appropriate content of General Education.

2.2 To ensure that the students have adequate knowledge and

skills, so that they are work ready at each exit point of the

programme.

2.3 To provide flexibility to the students by means of pre-defined entry and multiple exit points.

2.4 To integrate NSQF within the undergraduate level of higher education in order to enhance employability of the graduates and meet industry requirements. Such graduates apart from

meeting the needs of local and national industry are also expected to be equipped to become part of the global

workforce. 2.5 To provide vertical mobility to students coming out of 10+2

with vocational subjects.

3. Levels of Awards

The certification levels will lead to Diploma/Advanced

Diploma/B. Voc. Degree in one or more vocational areas and

will be offered under the aegis of the University.

Award Duration Corresponding NSQF

level

Diploma 1 Year 5

Advanced Diploma 2 Years 6

B.Voc. Degree 3 Years 7

4. Marking Scheme: Min 40% passing for both session & theory examination.

Marks Obtained Grade Grade Point

80-100 O: Outstanding 10

70-79 A+ : Excellent 9

60-69 A: Very Good 8

55-59 B+: Good 7

50-54 B: Above Average 6

45-49 C: Average 5

40-44 P: Pass 4

0-39 F: Fail 0

Page 6 of 17

5. Eligibility for admission in B.Voc.

The eligibility condition for admission to B.Voc.programme

shall be 10+2 or equivalent, in any stream. OR

10+3 Diploma any stream recognized by DTE OR

State level recognized (10+2) courses of various boards.

6. Curriculum

The curriculum in each of the years of the programme would be

a suitable mix of general education and skill development

components. Curriculum details should be worked before

introduction of the courses.

7. Guidelines for credit calculations

7.1 This section contains credit framework guidelines. The

university/ college should use these guidelines or adapt them.

7.2 The following formula should be used for conversion of

time into credit hours.

a) One Credit would mean equivalent of 15 periods of 60

minutes each, for theory, workshops/labs and

tutorials;

b) For internship/field work, the credit weight age for

equivalent hours shall be 50% of that for

lectures/workshops;

c) For self-learning, based on e-content or otherwise, the

credit weight age for equivalent hours of study should

be 50% or less of that for lectures/workshops.

Page 7 of 17

7.3 The suggested credits for each of the years are as follows:

NSQF

Skill General Normal

Exit Points /

Component Education calendar

Level Awards

Credits Credits duration

Year 3

36 24 Six Semesters B.Voc.

Year 2 36 24 Four semesters

Advanced

Diploma

Year 1 36 24 Two semesters Diploma

TOTAL 108 72

Page 8 of 17

SYLLABUS

FOR

F. Y. B.VOC. (FOOD PROCESSING AND QUALITY CONTROL)

THREE YEAR DEGREE PROGRAM

SEMESTER I FSQC 11: FUNDAMENTALS OF FOOD AND NUTRITION 04 credits – 60hrs (Each unit- 10 hrs)

COURSE OBJECTIVES:

• To provide students with the knowledge of basic terminology and several aspects of nutrition

and the functions of food in healthy life sustenance

• To ensure that students are familiar with the food classification, nutrition during special

conditions and role of special functional food

• To equip students with knowledge and understanding of modern aspects of nutritional science

and novel food usage.

COURSE CONTENT:

UNIT I

Basic definition, function, classification and dietary sources of foods, nutrition and dietetics

Concept of malnutrition, health, immunity by food and functions of food.

UNIT II

Introduction to Nutrition, Defining Nutrition, Nutritional Science, History of Vitamins and

Minerals, Average Macronutrient Distribution Range, Dietary Reference Intakes, International

Dietary Guidelines, MyPlate,Dietary Planning,Dietary Assessment.

UNIT III

Macronutrients in the Diet: Protein, Carbohydrate, Fat/Lipids. Storage, Functioning, Intake,

Synthesis and health problems related to excess intake.

UNIT IV

Micronutrients in the Diet: Water soluble vitamins, Fat soluble vitamins,water and electrolytes,

Trace elements.

UNIT V

Introduction to chemistry of prebiotics and probiotics as functional foods, Introduction to novel

foods, functional foods and organic foods Principles of convenience foods, Beneficial and

harmful effects of genetically modified food.

REFERENCES: 1. Biochemistry of Foods:- N.A.M. Eskin, H.M. Henderson, R. J. Townsend.

2. Introduction to the Biochemistry of Foods: Z. Berk.

Page 9 of 17

3. Industrial Enzymes: Structure, Function and Applications - Julio Polaina and Andrew

P. MacCabe.

4. Food and Nutrition: - M. Swaminathan.

5. Human Nutrition: - S. Mudambi.

6. An introduction to nutrition Volume 1.0 authored by Maureen Zimmerman and Beth Snow

7. Nutrition and Dietetics by Sheila John, Sadhana Rajmohan Parimalam, S. Karthiga, B. S.

Vasanthi. FSQC 12:INTRODUCTION TO FOOD SCIENCE 04 credits – 60hrs (Each unit- 10 hrs)

COURSE OBJECTIVES:

To acquire an overall concept about food technology

To enable students to apply scientific methods independently

COURSE CONTENT:

UNIT I

Introduction to food science, Concept of food, food science, Objectives of food science,

Classification and Functions of food.

UNIT II

Structure, composition and Importance of cereal grains, Types of cereals used in cooking, Cereal

cookery- Gelatinization, Dextrinization and Identity ofgrain, Processed cereals, millets and

Ready-To- Eat cereals used incooking.

UNIT III

Pulses and Legumes, Definition, composition and structure of pulses, Cooking of Legumes and

Factors Affecting cooking time ofpulses and legumes, Uses of legumes in cookery.

UNIT IV

Fruits and Vegetables Cookery, Classification of Fruits and vegetables, Colour pigments in

Fruits and vegetables, Effect of heat, acids and alkali on Fruits and vegetables, Changes during

cooking and storage.

UNIT V

Nuts and Oilseed, processing, Classification, composition, use of nuts in cookery, Fats & Oils,

Spices and Condiments. Medicinal Uses.

REFERENCE:

1. Charley H. (1982) : Food Science (2nd Edition), John Wiley and Sons, New York.

2. Potter N. and Hotchkiss, J. H. (1999) : Food Science, fifth edition, CBS publishers

and distributors, New Delhi.

3. Belitz, H. D. and Grosch, W. (1989) : Food chemistry (2nd edition), Springer, New

York.

4. Abers, R. J. (Ed) 1976) : Foam, Academic Press, New York.

5. Cherry, J. P. (Ed.) 1991) : Protein Functionally in foods, American Chemical

Society, Washington, D.C.

Page 10 of 17

FPQC 13: ORGANIC AND IORGANIC CHEMISTRY04 credits – 60hrs (Each unit- 10

hrs)

UNIT I

Atomic and Molecular Structure:

Bohr atom, hydrogen spectrum, particle-wave duality, orbitals, wave function, quantisation,

quantum numbers, spin, hydrogenic atoms, radial and angular functions: radial distribution

function, angular shapes of s,p,d,f orbitals, Pauli exclusion principle, Aufbau principle, screening

penetration and effective nuclear charge, Hund’s rule, trends in atomic size, ionisation energies,

electron affinity, electronegativity, polarizability and polarizing powers.

UNIT II

Acids-Base strengths, acidity and basicity of solvents, acid-base reactions, gas phase, solvents

and solvolysis, proton affinities, oxoacids, polybasic acids, statistical effect, electrostatic effect,

buffers. Introduction to Thermodynamics: work, temperature, systems, 1st Law, heat, state and

path functions.Type of colloidal system in food- sol, gel, emulsion, foam. constituents of food,

true solution, suspension,stability of colloidal system.

UNIT III

Food science concept- Basic SI unit of length, volume and weight, temperature, relative

density, pH or potential hydrogenPhysico-chemical properties of food- boiling point,

evaporation, melting point, smoke point,surface tension, osmosis, humidity, freezing point and

specific gravity, electrolysis, redox reaction, oxidation and reduction potential.Solutions and

colligative property. Types of solutions, Saturated, unsaturated and supersaturation of solution.

UNIT IV

Halogen derivatives of alkanes and arenes. Alcohols, phenols and ether.

UNIT V

Aldehydes, ketones and carboxylic acids. Chemicals in food- preservative, sweetener,

antioxidants, cleansing agents- soaps, detergents and mechanism.

REFERENCES:

1. Basic Iorganic chemistry (third edition) by F. Albert Cotton, Geoffrey Wilkinson and Paul L.

Gaus.

2. A textbook of Inorganic Chemistry (sixth edition) by A. K. De.

3. Organic chemistry by Robert Morrison and Robert Boyd (sixth edition)

4. Organic chemistry by Fieser and Fieser.

FPQC 14: ENGLISH COMMUNICATION 02 credits – 30 hrs (Each unit- 6

hrs)

FSQC 15:PHYSICAL AND ANALYTICAL CHEMISTRY 02 credits – 30hrs (Each unit- 6 hrs)

Page 11 of 17

COURSE CONTENT:

UNIT I

Gravimetric method, Common Ion effect, solubility, precipitation, complexion effects of acid,

effect of temperature and solvent upon solubility of precipitate, super saturation and precipitate

formation, re- precipitation.

UNIT II

Mechanics- Scalars & vectors, Work, Power & energy, Properties of matter, Elasticity

Viscosity, Sound Waves & Oscillations, Heat Thermodynamics Heat transfer

UNIT III

Solvent extraction methods i.e. ion association, salvation, chelate formation and its application.

Ion exchange chromatography, principle, technique, application.Principles of chromatography,

types, (absorption, partition, column), principles, diameter of column, packing loading of sample,

elution.

UNIT IV

Instrumental methods of chemical analysis- definition, instrumentation and application.

Potentiometry, Conductometry, Refractometry, Calorimetry and Spectrophotometry.

UNIT V

Light - Dispersion of light, Wave theory of light, Interference of light. Electricity

Electrostatics, Current electricity, Magnetism- Introduction, Magnetic effects of electric current,

Modern Physics - X-rays, Electromagnetic Spectrum.

REFERENCES:

1. Essentials of Food & Nutrition by Swaminathan, Vol. 1 & 2

2. Food Chemistry by L. H. Muyer

3. Hand Book of Analysis of fruits & vegetables by S. Ranganna

4. Food Chemistry by Linhinger

5. Chemical changes in food during processing by Richardson

6. Nutrition and Dietetics by Rose

FPQC 16: Lab Course I - 04 credits – 60hrs (12 P * 5 hrs)

1. Weighing and measuring of food items – flours, cereals, Pulses, F and VProducts, pulses and

dal, sugar, oils and other liquid foods.

2. Preparation of using cereals and pulses.

3. Preparation of recipes using vegetables.

4. Preparation of recipes using fruits.

5. Preparation of recipes using fish, egg and meat.

6. Preparation of beverages.

7. Preparation of milk-based products.

8. Effect of solutes on boiling point and freezing point of water.

Page 12 of 17

9. Effect of hard and soft water on characteristics of cooked.

10. Vegetables, pulses and cereals.

11. Preparation of Sugar and Jaggery syrup

12. Preparation of Leavened products.

13. Study of induction and microwave cookers

14. Preparation of fermented foods

FPQC 17: Lab Course II04 credits – 60hrs (12 P * 5 hrs)

1. Introduction to Chemistry lab, apparatus.

2. Preparation of standard solution.

3. Acid base titration to find out normality and molarity.

4. pH determination of various solutions.

5. Viscosity measurement by Ostwald’s Viscometer.

6. Study and care of microscope.

7. To study paper chromatography.

8. To study thin layer chromatography.

9. To study glass chromatography.

10. To study separation techniques.

11. Study of an enzymatic reaction.

12. Preparation of cell-free extract: Bacterial cell by sonication, Chicken liver by

homogenization.

FPQC 18: Lab Course III04 credits – 60hrs (12 P * 5 hrs)

1. Introduction to laboratory of nutrition.

2. Methods and medium of cooking.

3. Food guide and RDA.

4. Energy, Proteins, Carbohydrate, Fat, Fiber, Water and Fat-soluble vitamins and Minerals

5. Composition

6. Nutritional Classification

7. Sources and Functions

8. RDA requirement.

9. Deficiency

10. Effect of cooking.

11. Planning of recipes.

Page 13 of 17

SEMESTER II

FPQC 21: POST-HARVEST TECHNOLOGY04 credits – 60hrs (Each unit- 10 hrs)

UNIT I

Introduction and importance of fruits and vegetables Fruit and vegetable processing - Post

harvest technology- concept, importance and role. Present status of fruits and vegetables industry

in India.Structuralfeatures.Cellular componentscell wall, protoplast, components and function.

UNIT II

Harvestingand post harvest handling. Harvesting methods- Maturity- Maturity indices for fruit

and vegetable, methods of measurement. Post harvest handling operations- Pre processing

operations, precooling, curing, waxing. Respiration - physiology, biochemistry of respiration,

EMP & TCA cycle, Respiration quotient, methods of measuring respiration

UNIT III

Harvestingand post harvest handling of Cereals and Legumes. Post harvest technology- concept,

importance and role. Present status of Cereals and Legume industry in India.Storage of cereals,

Infestation control; Drying of grains, Processing of rice and rice products. Milling of wheat and

production of wheat products, including flour and semolina.

UNIT IV

Milling of corn, barley, oat, coarse grains including sorghum, ragi and millets; Processing of tea,

coffee and cocoa. Types of tea, coffee. Defects in chocolates during storage.

UNIT V

Processing techniques for F & V, Cereals and Pulses. Dehydrated product technology- Semi-

processed fruit products technology- Fruit sugar preserves technology- Fruit beverage

technology- fresh cut fruit and vegetable technology- sensory evaluation methods.

REFERENCES:

1. Wills, R.B.H., LeeT.H., GrahamD., W.B. McGlasson and HallE.G., “Post Harvest: An

introduction to physiology and handling of fruits and vegetables” AVI Publishing Co., Inc.,

Westport, Conneticut 1981.

2. Verma L.R.andJoshiV.K., “Post Harvest technology of fruits and vegetables handling,

processing, fermentation and waste management. General concepts and principles”. Volume 1,

Indus Publishing Company, New Delhi 2000.

3. Mircea EnachescuDauthy, “Fruit and Vegetable Processing” FAO Agricultural Services

Bulletin No.119, Publication Division, Food and Agriculture Organization of the

UNITedNations,Rome1995.

4. ChennaKesavaS.Reddy and Preethi SagarR.. E book. “Fruit and Vegetable Processing” URL:

http://www.angrau.ac.in/media/10841/fdst215.pdf

Page 14 of 17

FPQC 22: FOOD PRESERVATION 04 credits – 60hrs (Each unit- 10 hrs)

UNIT I

Blanching and canning of fruits and vegetables; preparation of fruit juice concentrates;

preparation of intermediate moisture food; extrusion cooking; modified atmosphere packaging;

Objectives and techniques of food preservation; Canning: classification of cans, can

specification, structure of cans, lacquering, canning of food items, Thermal process time

calculations for canned foods, spoilage in canned foods.

UNIT II

Processing by removal of heat: theory and equipments for chilling, controlled and modified–

atmosphere storage, freezing, freeze drying and freeze concentration; Low temperature

preservation: cold storage and freezing including cryogenic freezing.

UNIT III

Water activity of food and its significance in food preservation; dehydration and drying of food

items; IMF; Processing at high temperatures: theory and equipments for blanching,

pasteurization, heat sterilization, evaporation, distillation, extrusion, dehydration, baking,

roasting.

UNIT IV

High Pressure Processing: Principles of high pressure processing, use of high pressure to

improve food safety and stability. Effects of high pressure on food quality: Pressure effects on

microorganisms, enzyme, texture and nutrients of food.Preservation by fermentation: curing and

pickling; Hurdle technology.Use of preservative in foods: chemical preservative, biopreservative

including antibiotics.

UNIT V

Pulsed electric fields processing, Osmotic dehydration, Ultrasound processing, Alternate thermal

processing, Microwave heating: dielectric properties of foods, heat and mass transfer in

microwave processing, application of microwave processing for foods, Radiofrequency

processing: dielectric heating, material properties, radio-frequency heating and drying

applications; Ohmic heating

REFERENCES:

1.Technology of Food Preservation by Desrosier

2. Food Science by Potter

3. Fruits and vegetable processing by Cruss

4. Preservation of Fruits & Vegetables by IRRI

Page 15 of 17

FPQC 23: PROCESSING TECHNOLOGY OF DAIRY PRODUCTS04 credits – 60hrs

(Each unit- 10 hrs)

UNIT I

Composition of milk; Varieties of milk; Checks for purity of milk; Handling of fresh milk.

Cleaning and sanitization. Milk sampling. Receiving of milk. Processing of milk. Sterilization-

Inbottle sterilization, UHT processing-advantages-difficulties

UNIT II

Packaging of fluid Pasteurization – principles, objectives and methods.LTLT/holding

pasteurization-types, advantages and disadvantages. HTST pasteurization- functions of HTST

pasteurizer, advantages and disadvantages –milk flow diagram-.vacreation.Packaging for

asceptic processing-Homogenization theory, mechanism-merits and demerits –factors

influencing homogenization.

UNIT III

Centrifugation, bactofugation, Manufacture of milk products like evaporated milk, powder milk,

condensed milk,. Reconstituted milk, flavored milk.

UNIT IV

Fermentation of milk and fermented milk products – Cheese, yogurt, etc including probiotic

dairy products. Processing of cream, butter, cheese, yogurt, ice cream, ghee, baby food

UNIT V

Traditional Indian sweets; Dairy processing by-products – Fermented, condensed and dried

products from whey, Production of lactose and protein from whey. Dairy products.

REFERENCES:

1. Robinson RK; 1996; Modern Dairy Technology, Vol 1 & 2; Elsevier Applied Science Pub.

2. Milk & Milk Processing; Herrington BL; 1948, McGraw-Hill Book Company.

3. Modern Dairy Products, Lampert LH; 1970, Chemical Publishing Company.

4. Developments in Dairy Chemistry – Vol 1 & 2; Fox PF; Applied Science Pub Ltd.

5. De Sukumar, “Outlines of Dairy Technology”, Oxford University Press, New Delhi 1999.

FPQC 24: HUMAN PHYSIOLOGY 04 credits – 60hrs (Each unit- 10 hrs)

UNIT I

Introduction to various systems of the body Animal Cell: structure, functions of each component

(organelle) of the cell. Tissues: Structure and functions of various types of tissues. Bones:

Various types, functions, structure of bone. Joints: Classification and movements of various

joints.

Page 16 of 17

UNIT II

Digestive System- Structure and functions of salivary glands, stomach, small intestine pancreas,

and liver. Mechanism of mastication and swallowing. Digestion and absorption of

carbohydrates proteins & fats. Excretory Systems Organs of excretion, their structure and

functions (Kidneys, uretors and Urinary Bladder) Mechanism of urine formations. Normal and

abnormal constituents of Urine. Skin Structure and functions of skin. Regulation of body

temperature.

UNIT III Cardiovascular system Blood – Composition and functions of blood, including functions of each

component, coagulation of blood & its significance. Blood groups and Rh factor. Heart –

Structure and functions of Human heart. Cardiac cycle. Blood Pressure – Systolic and diastolic

Blood pressures, its physiological variations. Respiratory System: Organs, their structure &

functions including Tracers. Bronchi & Lungs.

UNIT IV

Female Reproductive System: Structure and functions of various, fallopian tubes and uterus.

Menstrual cycle, ovulation and menopause. Pregnancy, parturition and Lactation. Male

Reproductive System: Spermatogenesis. Nervous System: Structure of Neuron. Structure and

function of cerebrum & cerebellum

UNIT V

Endocrine glands: Structure and function of pituitary gland. Structure and function of thyroid

gland.

REFERENCES:

1. Guyton A.C., Hall, A. J. – Text Book of Medical Physiology.

2. K. Sembulingam – Essentials of Medical Physiology.

3. Chatterjee – Text Book of Medical Physiology.

4. Chaterjee C. C. Human Physiology.

5. Gardeb W. and sears : Anatomy and physiology for Nurses.

6. Guyton : Functions of Human body.

7. Jacfob and francone : Elements of Anatomy and Physiology.

FPQC 25: PERSONALITY DEVELOPMENT02 credits – 30hrs (Each unit- 6 hrs)

FPQC 26: LAB COURSE IV04 credits – 60hrs (12 P * 5 hrs)

1. Good microbiological practices.

2. Preparation and autoclaving of culture and media.

3. Observation of motility of bacterial by hanging drop method.

4. Observation of bacteria by simple monochrome staining method.

5. Gram staining of bacteria.

6. To observe common pathogenic bacteria.

7. To observe fungi on different food material and culture (PDA medium)

Page 17 of 17

8. To observe common pathogenic protozoa.

9. Estimation of hemoglobin and blood group.

10. Demonstration of peripheral smear of blood and pointing out various blood cells.

11. Methods of estimating pulse rate and blood pressure.

12. Urine examination and significance.

FPQC 27: LAB COURSE V04 credits – 60hrs (12 P * 5 hrs)

1. Preservation of food by using sterilization technique. (hot water and steam)

2. Preservation of food by using blanching and freezing of fruits and vegetables.

3. Preservation of food by using salt and oil like pickles.

4. Preservation of food by using sugar like osmotic dehydration.

5. Preservation of food by using sugar like jam, jelly and marmalade.

6. Preservation of food by using dehydration method. (mechanical and sun drying)

7. Preparation of tomato ketchup and bottling.

8. Preparation of Squash and bottling.

9. To study different stages of sugar cookery and find out strength of solution by refractometer,

10. Preparation of hard and soft-boiled candies.

11. To study browning reaction in fruits and vegetables and preventive methods.

FPQC 28: LAB COURSE VI04 credits – 60hrs (12 P * 5 hrs)

1. Milk testing- Estimation of acidity of milk.

2. Estimation of fat content of milk.

3. Estimation of protein content of milk.

4. Preparation of Paneer by coagulation method.

5. Preparation of butter and ghee

6. Preparation of curd and lassi. Testing pH and acidity of same.

7. Preparation of basundi.

8. Preparation of khoa and khoa based sweet.

9. Preparation of shrikhand, fruitkhand and flavored yogurt.

10. Demonstration of microscopic structure of different types of milk.