F.T. Curriculum

8/3/2019 F.T. Curriculum

1/50

FOOD TECHNOLOGY

SCHEME OF STUDIES FIRST YEAR

T P C

Isl. 111 Islamiat / Pakistan Studies / Ethics 1 0 1

Eng. 122 English 2 0 2

Comp 122 Introduction to Computer Science and

Technology 1 3 2

Sc. 143 Applied Chemistry 2 3 3

Sc. 153 Applied Physics 2 3 3

Math 183 Applied Maths I 3 0 3

MTF. 111 Engineering Drawing 0 3 1

MTF. 121 Workshop Practice 0 3 1

FT. 113Introduction to Food Science and

Technology 2 3 3

FT. 124 General and Food Microbiology 2 6 4

T o t a l 15 24 23


2/50

FOOD TECHNOLOGY

SCHEME OF STUDIES SECOND YEART P C


Mgm. 241 Business Management and Industrial

Economics 1 0 1

Math 283 Applied Maths II 3 0 3

FT. 213 Food Chemistry 2 3 3

FT 224 Food Analysis and Instrumentation 2 6 4

FT 233 Principles of Food Engineering 2 3 3

FT 245 Technology of Foods I 3 6 5

FT 252 Food Plant Layout and Hygiene 1 3 2

T o t a l 15 21 22

2


3/50

FOOD TECHNOLOGY

SCHEME OF STUDIES THIRD YEART P C


Mgm 321 Business Comm. and Tech. Writing 1 0 1

Mgm 331 Industrial Mgt. and Human Relations 1 0 1

FT 312 Food and Nutrition 2 0 2

FT 325 Technology of Foods II 3 6 5

FT 333 Quality Control 2 3 3

FT 342 Food Packaging 1 3 2

FT 351 Factory and Safety Laws 1 0 1

FT 361 Food Standards and Legislation 1 0 1

FT 373 Waste Management 2 3 3

FT 382 Special Project 0 6 2

T o t a l 15 21 22

3


4/50

FT 113 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Total contact hoursTheory 64 hours T P C

Practical 96 hours 2 3 3

Pre-requisite Biology and Chemistry at SS Level

AIM To equip the students with scientific basis of food spoilage and preservation.

COURSE CONTENTS1 INTRODUCTION 5 hours

1.1 Food Science1.2 Food Technology1.3 Food Processing1.4 Food Science and Technology1.5 Inter-disciplinary approach in Food Science and Technology.1.6 Role of a Food Technologist1.7 Developments in Food Science and Technology

2 CLASSIFICATION OF FOODS 4 hours2.1 Based on origin2.2 Based on perishability2.3 Based on pH value

3 SPOILAGE OF FOODS 4 hours3.1 Mode of food spoilage3.2 Autolysis3.3 Microbial activities3.4 Insects, rodents and birds3.5 Other factors

4 SPOILAGE AGENTS 5 hours4.1 Enzymes4.2 Microorganisms4.3 Factors affecting growth of Microorganisms4.4 Insects, rodents and birds.

5 PRINCIPLES OF FOOD PRESERVATION 4 hours5.1 Prevention or delay of autolysis

5.2 Prevention or delay of microorganisms5.3 Control of pest activities5.4 Reduction of physical defects5.5 Application of preservation techniques in food industry

6 USE OF HIGH TEMPERATURE 10 hours6.1 Cooking6.2 Blanching6.3 Pasteurization

4


5/50

6.4 Tyndallization6.5 Sterilization and commercial sterilization

6.6 Canning

7. USE OF LOW TEMPERATURE 6 hours7.1 Equipment and procedure

7.2 Use of above freezing temperature7.3 Use of below freezing temperature

8. REMOVAL OR BINDING OF MOISTURE 8 hours8.1 Water in food8.2 Sun drying8.3 Dehydration8.4 Evaporation and concentration8.5 Freeze-drying8.6 Dehydro-freezing8.7 Intermediate moisture foods technology

9. USE OF CHEMICAL ADDITIVES 5 hours9.1 Chemical additives as non preservatives9.2 Chemical additives as preservatives9.3 Effectiveness of chemical preservatives

10 USE OF FERMENTATIONS 7 hours10.1Fermented foods10.2Objects of fermentation10.3Types of fermentation10.4Changes in foods

11 USE OF IRRADIATIONS 4 hours11.1Use of ultra violet radiation11.2Use of ionizing radiation11.3Effect of irradiations on foods

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:-

1 UNDERSTAND THE ROLE OF FOOD SCIENCE, TECHNOLOGY,

AND RELATED DISCIPLINES:-1.1 Define Food Science, Food Technology and Food Processing1.2 Differentiate between Food Science and Technology1.3 List the main areas of Food Science and Technology1.4 Describe the scope of Food Technology1.5 Develop relationship between Food Science and Technology with related subjects.1.6 Describe the developments in food processing in ancient/prehistoric times

5


6/50

1.7 Describe the developments in Food Science and Technologyin Modern Times.

2 UNDERSTAND THE CLASSIFICATION OF FOODS2.1 List various classes of foods2.2 Enumerate classes of foods based on their origin

2.3 Classify foods on perishability2.4 Define stable, semi-perishable and perishable foods2.5 Classify foods on the basis of pH value2.6 Name the pathogenic organisms associated with foods of different pH values2.7 Name the spoilage organisms associated with foods of different pH values2.8 Recommends suitable heat processing temperatures for foods of different pH values2.9 Identify foods according to various classes

3 UNDERSTAND THE SPOILAGE OF FOODS

3.1 Define food deterioration and spoilage3.2 Describe mode of food spoilage3.3 Define autolysis

3.4 Give examples of autolysis

3.5 Define enzyme3.6 State functions of enzymes3.7 Describe factors affecting enzyme activity3.8 Explain the uses of enzymes3.9 Develop relationship between enzymes and preservation3.10Explain the microbial activities resulting in food spoilage3.11Describe how insects, rodents and birds deteriorate foods3.12Explain how physical factors cause deteriorative changes in foods

4 UNDERSTAND THE SPOILAGE AGENTS4.1 Enlist spoilage agents4.2 State the role of enzymes in food spoilage4.3 Name the microorganisms associated with food spoilage4.4 List factors effecting the growth of microorganisms

4.5 Name important pests

5 UNDERSTAND THE PRINCIPLES OF FOOD PRESERVATION.5.1 Explain the principle of food preservation by preventing or delaying autolysis5.2 Explain the principle of food preservation by preventing or delaying microbial activity5.3 Explain the principle of food preservation by preventing or delaying pest activity5.4 Explain the principles of food preservation by preventing or delaying physical defects5.5 Identify the situations in food industry where the principles of food preservation are applied

6 UNDERSTAND THE USE OF HIGH TEMPERATURE IN FOOD

PRESERVATION6.1 State main objectives of cooking6.2 Describe blanching6.3 Describe Pasteurization6.4 Describe tyndallization6.5 Differentiate between Pasteurization, sterilization and commercial sterilization6.6 Describe the methods of Pasteurization and sterilization6.7 Describe unit operations in canning

7. UNDERSTAND PRESERVATION BY USE OF LOW

TEMPERATURE7.1 State objectives of cooling foods

6


7/50

7.2 Give diagrammatic representation of a mechanical refrigeration system7.3 Explain the use of above freezing temperature7.4 Explain the use of below freezing temperature

7.5 Describe types of freezers7.6 Explain the effect of low temperature on the quality of foods

8. UNDERSTAND THE REMOVAL AND BINDING OF MOISTUREFOR FOOD PRESERVATION

8.1 State the functions of water in food8.2 Describe the methods of sun drying8.3 Describe dehydration procedure and equipment8.4 Explain evaporation and concentration processes for food preservation8.5 State procedure for freeze-drying8.6 Explain dehydro-freezing8.7 Describe intermediate moisture foods technology

9. UNDERSTAND THE APPLICATIONS OF CHEMICAL ADDITIVES9.1 Differentiate between chemical/food additive, food adulterant, food contaminant9.2 Describe the use of chemical additives for non-preservative applications9.3 Explain the use of chemical additives for preservation of foods9.4 Explain the factors affecting the effectiveness of chemical preservatives

10. UNDERSTAND THE USE OF FERMENTATION FOR PRESERVATION

10.1Define fermentation10.2List important fermented foods10.3Explain objectives of fermentation10.4List types of fermentations10.5Describe the use of alcoholic fermentations10.6Describe the production of vinegar by fermentation10.7Describe the use of lactic acid fermentations10.8Explain the changes caused by desirable

fermentations in foods

11 UNDERSTAND THE USE OF IRRADIATIONS11.1Describe the use of ultraviolet and ionizing radiations11.2Explain the role of ionizing radiations in food preservation11.3Discuss the changes in foods as a result of irradiation

LIST OF PRACTICALS

1. Visit to Food Technology Section of a national research institute2. Visit to a local food industry3. Mode of food spoilage4. Spoilage of foods by enzymes5. Pasteurization of milk 6. Canning of some typical fruits

7. Canning of some seasonal vegetables8. Cold storage of some fruits and vegetables9. Freezing of some typical vegetables10. Visit to Food Technology Department of a University11. Sun-drying of some fruits12. Sun-drying of some vegetables13. Dehydration of some fruits14. Dehydration of selected vegetables15. Visit to a local dehydration unit

16. Use of evaporation for concentrating milk

7


8/50

17. Preservation of fruit juice by the use of chemical additives18. Production of bread by alcoholic fermentation

19. Preservation of fruits by lactic acid fermentation

Visit to nuclear research facilities in the region

RECOMMENDED BOOKS

1. J. A. Awan, Elements of Food Science and Technology, Virgos, Moon Plaza, Chiniot Bazaar,Faisalabad.2. Norman N. Potter, Food Science, AVI, Westport.

8


9/50

FT 124 GENERAL AND FOOD MICROBIOLOGYTotal Credit Hours

T P CTheory 64 2 6 4

Practical 192

Pre-requiste Biology at SS Level

AIM: To acquaint the students with basic principles of food microbiology

COURSE CONTENTS

1. INTRODUCTION TO MICROBIOLOGY 8 hours

1.1 Scope of microbiology1.2 Evolution of microbiology1.3 Classification of microorganisms1.4 Microorganisms important in food

2. CHARACTERISTICS OF MICROORGANISMS 8 hours

2.1 Bacteria2.2 Moulds2.3 Yeasts2.4 Viruses

3. MICROORGANISMS AND DISEASE 6 hours3.1 Pathogens, virulence and infection3.2 Resistance and immunity3.3 Food and water-borne diseases

4. FOOD AS A SUBSTRATE FOR MICROORGANISMS 6 hours

4.1 Nutrients

4.2 Moisture4.3 Hydrogen ion concentration (pH)4.4 Oxidation reduction potential4.5 Inhibitory substances and biological structure

5. CONTAMINATION OF FOODS 4 hours

5.1 From green plants and fruits5.2 From animals5.3 From sewage5.4 From soils5.4 From water5.5 From air5.6 During handling and processing

6. GENERAL PRINCIPLES OF MICROBIAL SPOILAGE 8 hours6.1 Microbiological causes of food spoilage6.2 Characteristics of some spoilage organisms6.3 Factors affecting kind and number of microorganism in food6.4 Factors affecting the growth of microorganisms in food6.5 Chemical changes caused by microorganisms

7. CONTROL OF MICROORGANISMS 8 hours7.1 Fundamentals of control

9


10/50

7.2 Control by physical means7.3 Control by chemical agents7.4 Antibiotics and other chemotherapeutic agents

8. PRODUCTION OF CULTURES FOR FOOD FERMENTATIONS 8 hours8.1 General principles of culture preparation and maintenance8.2 Bacterial cultures8.3 Yeast cultures8.4 Mould cultures

9. FOOD-BORNE DISEASES 8 hours9.1 Food borne infections9.2 Food-borne intoxications9.3 Non bacterial food poisoning9.4 Investigation of food borne disease out break


On the completion of this course, the student will be able to:

1. UNDERSTAND THE HISTORICAL DEVELOPMENTS OF MICROBIOLOGY

1.1 Enlist earliest scientists who discovered Microbiology.1.2 Describe the role of Leuwenhoek, Koch, Smith, Pasteur, Fleming and Lister.1.3 Define cell1.4 Draw and differentiates between plant and animal cells1.5 Differentiate between procaryotes and eucaryotes1.6 Define species, genus, tribe, family, order, class, phylum and kingdom1.7 Explain classification of microorganisms

2. UNDERSTAND THE CHARACTERISTICS OF MICROORGANISMS2.1 Define and identifies different types of bacteria2.2 Describe the general characteristics of bacteria2.3 Enlist important genera of bacteria useful in food microbiology2.4 Define and describe general characteristics of yeast2.5 Discuss the yeasts of industrial importance2.6 Define and describe general characteristics of moulds2.7 Differentiate between bacteria, yeast and mould2.8 Describe general characteristics of virus

3. UNDERSTAND THE RELATIONSHIP OF MICROORGANISMS AND DISEASE3.1 Define pathogens, virulence, infection, resistance and immunity3.2 Enlist types of immunity3.3 Explain beneficial role of immunity in nature

3.4 Enlist different infectious diseases common in man

4. UNDERSTAND ROLE OF FOOD AS A SUBSTRATE FOR MICROORGANISMS

4.1 Define pH4.2 Explain the importance of pH for the growth of microorganisms4.3 Describe the concept of water activity4.4 Explain the mechanism of oxidation-reduction potential4.5 Discuss different inhibitory substances present in food

10


11/50

4.6 Describe the importance of biological structure of food

5. UNDERSTAND THE MECHANISM OF CONTAMINATION OF FOODS

5.1 Identify species of microorganisms contaminating fruits and vegetables5.2 Enlist sources of contaminating microorganisms from animals

5.3 Explain the mechanism of foods getting contaminated by sewage5.4 Describe contamination of foods from soil5.5 Discuss water as a source of contamination5.6 Explain how microorganism in air cause contamination of foods5.7 Discuss how contamination takes place during handling and processing

6. UNDERSTAND PRINCIPLES OF MICROBIAL SPOILAGE

6.1 Define microbial spoilage6.2 List types of microbial spoilage6.3 Classify foods on the basis of ease of spoilage6.4 List main groups of micro-organisms6.5 Explain the factors affecting the growth of microorganisms in food

6.6 Describe the chemical changes caused by microorganisms in food

7. UNDERSTAND CONTROL OF MICROORGANISMS

7.1 Describe three principal reasons for practicing methods of microbial control7.2 Describe briefly the physical methods applied to control microorganisms7.3 Enlist major groups of chemical antimicrobial agents7.4 Define antibiotics and chemotherapeutic agents7.5 Describe briefly the function of antibiotics

8. UNDERSTAND THE PRODUCTION OF CULTURE FOR FOOD FERMENTATIONS8.1 Describe general principles of culture maintenance and preparation8.2 Explain what are pure and mixed cultures8.3 Describe the use of bacterial cultures in food industry8.4 Explain the use of yeast for bread and malt beverages8.5 Describe the use of mould cultures for cheese production

9. UNDERSTAND FOODS IN RELATION TO DISEASE

9.1 Classify food-borne diseases9.2 Define food poisoning and infection9.3 Give examples of bacteria for food-borne intoxications and infections9.4 Explain Botulism and Salmonellosis9.5 Describe non-bacterial food borne diseases9.6 Explain the significance of Aflatoxin9.7 Describe briefly methods for investigation of food-borne disease out breaks.

LIST OF PRACTICALSSafety precautions in microbiology lab

1. Introduction to equipment in the microbiological lab2. Demonstrate the use of microscope3. Examination of plant and animal cells4. Examination of yeasts, moulds and bacteria5. Staining reagents and procedures6. Identification of important food microbes7. Preparation of culture media

11


12/50

Continuation of previous practicals8. Examination of spoiled canned foods for possible microorganisms9. Find optimum growth temperature for an organism10. Determination of microbial load in different food samples11. Perform swab and dilution tests for assessing cleaning efficiency

RECOMMENDED BOOKS

1. M. I. Pelczar, Jr. and R.D. Reid, Microbiology,McGraw Hill Book. Co.

2. W.C. Frazier and D.C. Westhoff, Food Microbiology,McGraw Hill Book Co,

12


13/50

FT 213 FOOD CHEMISTRY

Total Contact Hours

Theory 64 T P CPractical 96 2 3 3Pre-requisite Sc-143

AIM: To give the student knowledge of food components inrelation to food processing

COURSE CONTENTS

1. WATER 12 hours

1.1 Nature in foods1.2 Physical and chemical properties1.3 Hard and soft waters1.4 Water treatment process1.5 Effect of water quality on processed foods

2. CARBOHYDRATES 12 hours2.1 Classification2.2 Chemical structure2.3 Physical and chemical properties2.4 Effect of processing

3. LIPIDS 12 hours3.1 Classification3.2 Physical properties3.3 Chemical properties3.4 Functional properties in foods3.5 Effect of processing

4. PROTEINS 10 hours4.1 Classification4.2 Physical and chemical properties4.3 Functional properties in foods4.4 Effect of processing

5. VITAMINS 6 hours5.1 Classification5.2 Functional properties in foods5.3 Effect of processing

6. OTHER CONSTITUENTS12 hours

6.1 Mineral elements6.2 Pigments6.3 Aromatic compounds6.4 Antinutritional compounds

13


14/50



1. UNDERSTAND THE NATURE AND PROPERTIES OF WATER

1.1 Explain the nature of water as it exists in foods

1.2 Describe the physical properties

1.3 Describe the chemical properties

1.4 Explain the nature of hard and soft waters

1.5 Explain the role of hard and soft waters1.6 Describe the methods of water treatment1.7 Explain the role of water on the quality and shelf

life of foods

2. UNDERSTAND THE NATURE AND PROPERTIES OF CARBOHYDRATES2.1 Distinguish between various classes2.2 Explain various physical properties

2.3 Discuss the chemical structure2.4 Explain various chemical properties2.5 Discuss the role of physical and chemical properties

in food processing2.6 Discuss the effect of processing on carbohydrates

3. UNDERSTAND THE NATURE AND PROPERTIES OF LIPIDS3.1 Explain the classifications3.2 Describe the physical properties3.3 Describe chemical properties3.4 Explain the functional properties3.5 Explain the effect of processing3.6 Explain deteriorative changes

4. UNDERSTAND THE NATURE AND PROPERTIES OF PROTEINS4.1 Explain classification4.2 Discuss physical properties4.3 Discuss chemical properties4.4 Explain Maillard reaction4.5 Discuss functional properties of various proteins

especially gluten, casein, and albumin4.6 Discuss effect of processing

5. UNDERSTAND THE NATURE AND PROPERTIES OF VITAMINS5.1 Explain classification

5.2 Discuss functions of fat-soluble vitamins in foodprocessing5.3 Discuss functions of water-soluble vitamins in food

processing5.4 Discuss effect of processing on their nature and

properties

6 UNDERSTAND THE NATURE AND PROPERTIES OF OTHERCONSTITUENTS

14


15/50

6.1 Describe effect of mineral elements on food6.2 Differentiate between types of pigments6.3 Differentiate between various aromatic compounds6.4 Describe antinutritional compounds in selected foods

LIST OF PRACTICALS1. Water activity in foods2. Visit to a water treatment plant3. Effect of reducing sugars on color of potato chips

4. Effect of reducing sugars and amino acid content on browning in potato chips5. Preparation of invert sugar by acid hydrolysis6. Acid hydrolysis of starch.7. Enzymatic hydrolysis of starch.

8. Maillard reaction9. Demonstration of heat denaturation of various proteins

10. Physical properties of lipids11. Chemical properties of lipids

12. Effect of baking on browning and flavor 13. Determination of some antinutritional factors

14. Removal of antinutritional factors from foods

RECOMMENDED BOOKS

1. Meyer, Food Chemistry, AVI, Westport 2. F.A. Lee, Food Chemistry, AVI, Westport

3. J.A. Awan, Elements of Food and Nutrition, Virgos, 6-Moon Plaza, Chiniot Bazaar, Faisalabad

15


16/50

FT 224 FOOD ANALYSIS AND INSTRUMENTATION

Total Contact HoursTheory 64 T P CPractical 192 2 6 4

Pre-requisite Sc 143

AIM: To equip the students with the principles and procedures of analytical and instrumentaltechniques employed in food analyses

COURSE CONTENTS

1. SAMPLING TECHNIQUES 12 hours

1.1 Food analysis1.2 Perfect and composite sample1.3 Sampling procedure1.4 Sampling instruments1.5 Sample grinding

1.6 Sample storage

2. PROXIMATE ANALYSIS 12 hours

2.1 Introduction2.2 Determination of moisture2.3 Determination of ash2.4 Determination of crude protein2.5 Determination of crude fat2.6 Determination of crude fiber2.7 Determination of nitrogen

3. CARBOHYDRATES AND PROTEINS 8 hours

3.1 Introduction3.2 Qualitative tests for carbohydrates3.3 Quantitative tests for sugars3.4 Estimation of starch3.5 Quantitative determination of protein

4. FATS AND OTHERS 8 hours

4.1 Introduction4.2 Physical constants of fat4.3 Chemical constants of fat4.4 Determination of sodium, potassium and calcium4.5 Determination of vitamin C

5. INSTRUMENTS 12 hours

5.1 Introduction5.2 Electromagnetic spectrum5.3 Radiant energy5.4 Light transmission5.5 Principles of emission and absorption of light5.6 Absorption spectrum

16


17/50

6. INSTRUMENTAL TECHNIQUES 12 hours

6.1 Introduction6.2 Principles and types of chromatography6.3 pH

6.4 Polarimetry6.5 Refraction of light6.6 Flame-photometry



1. UNDERSTAND SAMPLING TECHNIQUES

1.1 Illustrate the significance of food analysis infood industry

1.2 Define quantitative and qualitative analysis

1.3 Define perfect and composite sample1.4 Explain sampling procedure1.5 Enlist sampling instruments1.6 Explain procedure for sample grinding1.7 Describe procedure for sample storage

2. UNDERSTAND PROXIMATE ANALYSIS

2.1 Define proximate analysis2.2 State methods of analysis for moisture2.3 State methods of analysis for crude fat2.4 State methods of analysis for ash2.5 State methods of analysis for crude fiber,

2.6 State methods of analysis for nitrogen free extract

3. KNOW THE ANALYSIS OF CARBOHYDRATES AND PROTEINS

3.1 Enlist qualitative tests for carbohydrates3.2 Describe the procedure for qualitative test of carbohydrates3.3 Explain the quantitative tests for reducing sugars3.3 Explain the quantitative tests for non-reducing sugars3.4 Give procedure for quantitative determination of proteins

4. KNOW THE ANALYSIS OF FATS AND OTHER IMPORTANT FOOD CONSTITUENTS

4.1 Enlist physical and chemical constants of fats4.2 State procedures for their determination

4.3 Explain the procedure for determination of sodium, potassium and calcium by flame photometry4.4 Explain the procedure for vitamin-C determination

5. UNDERSTAND INSTRUMENTATION PRINCIPLES

5.1 Illustrate the importance, need and scope ofinstrumentation5.2 Describe electromagnetic spectrum5.3 Explain the nature of radiant energy5.4 Explain transmission of light through solutions and solids.5.5 Discuss transmission of white light

17


18/50

5.6 State the principle of emission and absorption of light.5.7 Discuss process of absorption by molecules5.8 Define absorption spectrum5.9 Explain principles of spectrophotometry.

6. UNDERSTAND INSTRUMENTAL TECHNIQUES

6.1 Illustrate the importance of instrumental techniques6.2 State the principles of chromatography6.3 Enlist types of chromatography6.4 Describe HPLC, gas chromatography, TLC and paper chromatography6.5 State principles and application of pH meter6.6 Define polarized light,6.7 Discuss principles and application of polarimeter6.8 Define refractive index6.9 Explain the working of refractometer6.10Explain principles of flame photometry6.11Describe instrumental methods for texture measurement6.12Define viscosity6.13Discuss measurement of viscosity

LIST OF PRACTICALS

1. Determination of moisture by different methods2. Determination of ash and mineral matter 3. Determination of insoluble solids (fiber)4. Determination of nitrogen5. Determination of fat6. Determination of reducing sugars7. Determination of total sugars

8. Qualitative analysis of food colours using paper chromatography9. Determination of acidity and pH10. Determination of coloring agents11. Determination of benzoic acid12. Determination of nitrite and nitrate

13. Determination of sodium, potassium and calcium by flame photometry14. Physical and chemical analysis of fats and oils15. Determination of vitamin C

RECOMMENDED BOOKS

1. AOAC, Official Methods of Analysis, AOAC, Washington2. Pearsons Chemical Analysis of Foods, Longmans3. Y. Pomerong and C.E. Modoan, Food Analysis Theory and Practice, AVI, Westport4. Iqtadar Ahmad Khalil and Fazil Manan, Chemistry I- Bio-analytical Chemistry,5. H.H. Baner et al., Instrumental analysis,

18


19/50

FT 233 PRINCIPLES OF FOOD ENGINEERING

Total Contact Hours

Theory 64 T P CPractical 96 2 3 3

Pre-requisite Sc 153, Math 183

AIM: The course is aimed at making students proficient in

basic engineering involved in food processing.

COURSE CONTENTS

1. FOOD ENGINEERING 4 hours

1.1 Concept of unit operations in the food industry1.2 Basic laws of energy and material balance1.3 Generalized flow diagram of a food processing operation

2. FLUIDS 10 hours

2.1 Definition and types2.2 Mechanism of fluid flow2.3 Fluid statics, fluid dynamics2.4 Reynolds number2.5 Viscosity, Units of viscosity2.6 Bernoulls theorem2.7 Fluid heads, friction losses2.8 Friction in pipes, enlargement and contraction losses

3. MEASUREMENT OF FLUIDS 6 hours

3.1 Types of manometers3.2 Venturi-meter, orifice meter3.3 Rotameters, pitch tubes and wiers3.4 Displacement meters

4. PUMPS 12 hours

4.1 Terminology of pumps4.1 Types of pumps4.3 Theory of compression, compressor selection4.4 Construction and working of compressors

5. HEAT TRANSFER 14 hours

5.1 Modes of heat transfer, fourier law5.2 Thermal conductivity, pipe insulation5.3 Film coefficient5.4 Heat transfer coefficient5.5 Factors affecting heat transfer coefficients5.6 Classification of heat transfer equipment5.7 Heat exchangers

19


20/50

6. EVAPORATORS 10 hours

6.1 Basic principles of evaporation6.2 Types of evaporators6.3 Construction and working of evaporators6.4 Methods of feeding6.5 Evaporator accessories6.6 Principle, economy and capacity

7. EVAPORATOR PROBLEMS 4 hours

7.1 Scale formation and its removal7.2 Steam tables and their use, choice of steam pressure7.3 Trouble shooting

8. PROPERTIES OF MATERIALS USED IN FOOD ENGINEERING 4 hours

8.1 Metals/Alloys (stainless steel, copper, aluminum)8.2 Glass8.3 Plastics8.4 Polymers

8.5 Corrosions of metals and their protection



1. UNDERSTAND UNIT OPERATIONS IN FOOD ENGINEERING1.1 Define food engineering1.2 Give examples of unit operations1.3 Give examples of unit processes using flow diagrams1.4 Explain Laws of material and energy balance

2. UNDERSTAND FLUIDS

2.1 Define and give types of fluids2.2 Differentiate between Newtonian and Non-Newtonian fluids2.3 Define fluid statics2.4 Develop relationship to calculate the pressure exerted by liquid column2.5 Define fluid dynamics2.6 Define viscosity and its units2.7 Explain the mechanism of fluid flow by Reynolds experiment2.8 Differentiate between laminar flow and turbulent flow2.9 Explain critical velocity of flowing fluids2.10Differentiate between point velocity, maximum velocity and mean velocity of flowing fluids2.11Explain Bernoullis Theorem and develops its mathematical equation2.12Explain fluid heads2.13Enlist friction losses and calculate the head loss due to friction, enlargement and contraction

3. UNDERSTAND THE MEASUREMENT OF FLUIDS3.1 Define measurement of fluids and enlist equipment3.2 Define and differentiate between various types of manometers3.3 Describe working of U-tube, differential and inclined manometers3.4 Calculate pressure drop from manometer readings

3.5 Describe working and installation of Orifice meter, Venturi meter, pitchtube, Rota meter and Weirs

20


21/50

4. UNDERSTAND THE WORKING OF PUMPS4.1 Define pumps4.2 Explain the terminology used in pumps4.3 Explain suction and discharge heads4.4 Enlist types of pumps4.5 Describe the working of centrifugal, positive displacement, reciprocating, plunger, diaphragm, gear,

cycloidal and turbine pumps4.6. Enlist factors considered in the selection of a pump4.7 Enlist pump losses4.8 Define blowers4.9 List types of blowers4.10Explain working of cycloidal, Nash Hytor and centrifugal blowers4.11Define compressors4.12Explain working principle of reciprocation and centrifugal compressors4.13Enlist factors considered for the selection of a compressor

5. UNDERSTAND THE TRANSFER OF HEAT

5.1 Define heat and enlist modes of heat transfer5.2 Explain conduction, convection and radiation

5.3 State Fouriers Law and gives its mathematical form5.4 Give units of thermal conductivity5.5 Describe the effect of temperature on thermal conductivity5.6 State Newtons Law of heat convection5.7 Explain film coefficients5.8 Enlist factors affecting overall heat transfer coefficient5.9 Understand temperature drop in flowing fluids5.10Differentiate between co-current flow5.11Make calculations related to conduction, convection and radiation5.12State Stefen Boltzmanns Law of heat radiation5.13Explain black body and grey body5.14Define and classify heat exchangers5.15Explain the construction and working of double pipe and plate heat exchangers

6. UNDERSTAND DIFFERENT TYPES OF EVAPORATORS6.1 Define evaporation and enlist types of evaporators6.2 Explain working of horizontal tube, climbing film, falling film and multiple effect evaporators6.3 Explain evaporator accessories6.4 Enlist types of condensers and explain the working of contact condenser6.5 Explain the working of a steam ejector and enterainment separator6.6 Explain economy and capacity of a multiple effect evaporator6.7 Make calculations related to evaporator6.8 Explain the use of steam table and calculate the amount of steam required for evaporating a given

sample

7 UNDERSTAND EVAPORATOR PROBLEMS

7.1 List the problems of evaporators7.2 Explain the effect of non-condensed gases and their removal7.3 Explain scale formation, its effects and removal7.4 Explain trouble shootings in the operation of evaporator and their remedies

8. UNDERSTAND FOOD ENGINEERING MATERIALS8.1 Identify various metals used in food processing equipment8.2 Define and differentiate between metal and alloy8.3 Describe types of steel8.4 Explain corrosion and its protection8.5 Explain the properties of glass to be used for food

21


22/50

8.6 Explain the properties of plastics and polymers useful for food

LIST OF PRACTICALS

1. Draw flow diagrams of some food processing operation2. Solving juice industry material balance problems3. Solving dairy industry material balance problems

4. Solving sugar industry material balance problems5. Solving cereals industry material balance problems6. Solving fruits industry material balance problems7. Solving vegetable industry material balance problems8. Solution of energy balance and enthalpy problems9. Operation of spray drier for fruit juice10. Operation of spray drier for milk 11. Operation of evaporator for juice12. Operation of evaporator for milk

13. Study the operating characteristics and performance of different pumps14. Operation of drum drier for milk 15. Operation of drum drier for cereals

RECOMMENDED BOOKS1. Walter. L. Bedger and Julius. T. Bencharo, Introduction to Chemical Engineering2. R.T. Toledo, Fundamentals of Food Process Engineering, AVI, Westport3. R.L. Earle, Unit Operations in Food Processing, Pergamon Press, Oxford.

22


23/50

FT 245 TECHNOLOGY OF FOODS-1

Total Contact Hours

Theory 96 T P C

Practical 192 3 6 5

Pre-requiste FT 113

AIM: The course is aimed at making students understand

the technologies involved in processing of fruits,

vegetables and flesh foods.

COURSE CONTENTS

1. INTRODUCTION 15 hours

1.1 History and growth

1.2 Fruits and vegetables1.3 Flesh foods1.4 Composition and nutritional value1.5 Post-harvest handling1.6 Types of storages

2. FRUITS AND VEGETABLES PROCESSING 25 hours

2.1 Preparatory operations2.2 Factors affecting suitability2.3 Principles and methods of preservation2.4 Microflora important in heat processing2.5 Fruits and vegetable juice manufacture

2.6 Carbonated and non carbonated beverages

3. FLESH FOODS PROCESSING 25 hours

3.1 Types, composition3.2 Slaughtering, cutting and dressing of animals3.3 Post mortem changes3.4 Special processing techniques for meat and poultry3.5 Catching, handling and storage of fish3.6 Special processing techniques of sea foods

4. EGG PROCESSING 16 hours

4.1 Nutritive value

4.2 Handling4.3 Grading4.4 Processing4.5 Storage

5. BY-PRODUCTS 15 hours

5.1 Fruits and vegetables by-products5.2 Meat, poultry and fish by-products

23


24/50



1. UNDERSTAND THE HISTORY AND GROWTH OF SELECTED FOOD PROCESSING

INDUSTRIES1.1 Describe the history and growth of fruit and vegetable processing industry in the country1.2 Describe the history and growth of flesh foods processing industry in the country1.3 Explain the causes of slow growth of flesh food industries in the country1.4 Describe important features of composition and nutritional value of fruits and vegetables1.5 Classify fruits and vegetables as climacteric, semi climacteric and non-climacteric1.6 Explain the meanings of climacteric1.7 Define post-harvest handling1.8 Explain post-harvest handling, distribution and storage of fruits and animals1.9 Explain controlled atmosphere storage1.10Describe the handling of flesh foods

2. UNDERSTAND PROCESSING OF FRUITS AND VEGETABLES

2.1 Explain the factors affecting the suitability of fruits and vegetables for processing2.2 Describe preparatory operation in fruits and vegetables processing2.3 Describe the principles and methods of preservation for fruits and vegetables2.4 Explain unit operations in the canning of fruits and vegetables2.5 Describe the procedure for dehydration and drying of fruits and vegetables2.6 Describe cold storage and freezing of fruits and vegetables2.7 Explain the processing and preservation of fruits and vegetables by fermentation and use of chemical

additives2.8 Identify the microflora important in heat Processing2.9 Explain the manufacturing of fruits and vegetable juice2.10Define carbonated and non-carbonated beverages2.11Explain manufacture of carbonated beverages

3. UNDERSTAND FLESH FOODS PROCESSING3.1 Give the composition of beef, mutton and poultry3.2 Explain factors affecting the composition of muscle3.3 Explain slaughtering, dressing and cutting of animals3.4 Describe special processing techniques for chilling, salting, brining, smoking, drying, freezing and

canning of meat and poultry3.5 Describe catching, handling and processing of fish3.6 Enlist sea foods3.7 Explain the processing techniques of sea foods

4. UNDERSTAND EGG PROCESSING4.1 Explain nutritive value of eggs4.2 Describe the methods of eggs handling4.3 Explain the grading of eggs

4.4 Describe the processing of eggs4.5 Describe the storage techniques of eggs

5. UNDERSTAND THE BY-PRODUCTS5.1 Define by-products5.2 Enlist fruits and vegetables by-products5.3 Describe manufacture of fruits and vegetables by-products5.4 Enlist meat, poultry and fish by-products5.5 Describe preparation and utilization of flesh foods by-products.

24


25/50

LIST OF PRACTICALS

1. Visit to a fresh produce market2. Visit to a food storage facility3. Visit to a food processing unit4. Determination of refractive index and specific gravity5. Physical examination methods6. Use of washing, sorting, peeling and blanching equipment7. Use of cutting, dicing, slicing equipment8. Preparation of brine and syrup9. Use of retort and boiling water for heat processing10. Canning of available fruits/vegetables11. Freezing of vegetables12. Manufacture of jam/jelly13. Preparation of orange shreds for marmalade and candy14. Preparation of pectin jelly15. Preparation of fruit/vegetable juice16. Visit to a beverage plant17. Mango pickle preparation18. Visit to a poultry farm19. Visit to a slaughter house

20. Determination of flesh yield from poultry birds21. Salting and freezing of fish22. Spray drying of whole eggs

RECOMMENDED BOOKS1. J. G. Woodroof and B.S. Luh, Commercial Fruit Processing

AVI, Westport2. B.S. Luh and J.G. Woodroof, Commercial Vegetable processing, AVI, Westport.3. A. Levies, Meat Hand Book, AVI, Westport4. G.E. Mount Joy Poultry Products Technology AVI, Westport

25


26/50

FT 252 FOOD PLANT LAYOUT AND HYGIENE

Total Contact Hours

Theory 32 T P CPractical 96 1 3 2Pre-requisite FT 113, 124

AIM: To provide the students with a knowledge of layout and hygiene of food processing plant and theirenvironment

COURSE CONTENTS


1.1 Selection of site1.2 Design of building1.3 Construction of building1.4 Layout of equipment1.5 Good Manufacturing Practices (GMP)1.6 Microbiology in food plant sanitation

2. PLANT CLEANING 12 hours

2.1 Need for cleaning2.2 Dismantling cleaning2.3 Cleaning-in-Place (CIP)2.4 Factors affecting degree of cleaning2.5 Disinfectants2.6 Detergents

3. SANITARY FACILITIES 10 hours

3.1 Required facilities3.2 Field sanitation

3.3 Food plant waste disposal3.4 Requirements of aseptic packaging3.5 Food grade steam and water



1. UNDERSTAND THE IMPORTANCE OF PLANT LAYOUT

1.1 Illustrate the importance of food plant layout and hygiene1.2 Explain the factors considered for site selection

1.3 Discuss the demerits of unsuitable site1.4 Enlist the requirements for the building design1.5 Illustrate the design of building1.6 Explain the layout of equipment1.7 Discuss draw backs of improper equipment layout1.8 Explain good manufacturing practices and discuss their application1.9 Identify microorganisms that can cause hazards1.10Explain the importance of microbiology in food plant sanitation1.11Discuss applications for maintaining good hygiene

26


27/50

2. UNDERSTAND PLANT CLEANING

2.1 Illustrate need for cleaning2.2 Describe cleaning demands of batch and continuous operations2.3 Explain dismantling cleaning2.4 Describe the procedure of cleaning-in-place (CIP)2.5 Enlist the factors affecting the degree of cleaning2.6 Enlist important detergents and explain their mode of action

3. UNDERSTAND SANITARY FACILITIES

3.1 Enlist the facilities required for maintaining good sanitation in a food plant3.2 Illustrate the need for field sanitation3.3 Explain the requirements of aseptic packaging3.4 Explain food plant waste disposal system3.5 Explain what is meant by food grade steam and water

LIST OF PRACTICALS

1. Examine lab and commercial equipment for features of hygienic design2. Examine Departmental building for sanitary design and construction faults3. Determination of levels of various disinfectants

4. Determination of water hardness5. Determination of the effect of water hardness and organic matter on cleaning efficiency6. Estimation of microbial load before and after cleaning7. visit to a food factory for observing water treatment process8. Visit to local waste disposal system

RECOMMENDED BOOKS

1. M. A. Joslyn and J.L. Heid, Food Processing Operations, AVI, Westport

2. W. C. Frazier and D. C. Westhoff, Food Microbiology, McGraw Hill BookCo.

27


28/50

FT 312 FOOD AND NUTRITION

Total Contact Hours

Theory 64 T P C

Practical 0 2 0 2Pre-requisite FT 213

AIM: To Give the students knowledge of Food components and Nutrition in relation to Foodpreservation

COURSE CONTENTS


1.1 Nutrients1.2 Diet and balanced diet1.3 Malnutrition1.4 Classification of foods by nutritionists

2. WATER 4 hours

2.1 Basic functions and sources of water2.3 Water loss from body2.4 Effect of water on foods2.5 Dietary requirements2.6 Water quality requirements

3. CARBOHYDRATES 8 hours

3.1 Introduction and classification3.2 Dietary requirements3.3 Energy content of foods3.4 Basal metabolic rate3.5 Effect of processing

4. LIPIDS 8 hours

4.1 Introduction and classification4.2 Dietary requirements4.3 Sources of fats

5. PROTEINS 10 hours

5.1 Introduction and classification5.2 Dietary requirements5.3 Effect of processing

6. MINERAL ELEMENTS 8 hours

6.1 Classification and functions6.2 Dietary requirements6.3 Effect of processing

28


29/50

7. VITAMINS 10 hours

7.1 Introduction7.2 Fat-soluble vitamins7.3 Water-soluble vitamins7.4 Effect of processing

8. DIGESTION AND ABSORPTION 12 hours

8.1 Digestive system

8.2 Digestion of various nutrients

8.3 Absorption and utilization of nutrients



1. UNDERSTAND HUMAN NUTRITION

1.1 Enlist Nutrients

1.2 Define diet and explain balanced diet1.3 Describe causes of malnutrition1.2 Classify foods on the basis of nutrients

2. UNDERSTAND THE ROLE OF WATER

2.1 List functions of water2.2 Give sources of water2.3 Illustrate the effects of water loss from body2.4 Describe dietary requirements of water2.5 Explain water quality requirements for processing

2.6 Illustrate the water content of selected foods

3. UNDERSTAND THE ROLE OF CARBOHYDRATES

3.1 Define and classify carbohydrates3.2 Give important sources3.3 State the functions3.4 Illustrate the dietary requirements3.5 State the effect of over- or under-consumption3.5 Give the energy content of important foods3.6 Explain basal metabolic rate3.7 Know the energy requirements

4. UNDERSTAND THE ROLE OF LIPIDS

4.1 Define and classify lipids4.2 Describe functions of lipids4.3 State effect of over- or under-consumption4.4 Give the dietary requirement of lipids4.5 Enlist important sources

5. UNDERSTAND THE ROLE OF PROTEINS

5.1 Define classify proteins

29


30/50

5.2 State important functions5.3 Give dietary requirements5.4 Give effect of over- or under-consumption

6. UNDERSTAND THE FUNCTIONS OF MINERALS

6.1 Define mineral elements6.2 Identify important mineral elements

6.3 Classify mineral elements6.4 Explain dietary requirements6.5 Describe the functions of minerals,6.6 Discuss effects of excess or deficiency on human health

7. UNDERSTAND THE IMPORTANCE OF VITAMINS

7.1 Define vitamins7.2 Illustrate their importance7.3 Classify vitamins7.4 State the functions of fat-soluble vitamins7.5 State the functions of selected water-soluble vitamins

7.6 Explain the effect of processing techniques

RECOMMENDED BOOKS

1. J.A. Awan, Elements of Food and Nutrition, Virgos, 6-Moon Plaza, Chiniot Bazaar, Faisalabad2. F.A Lee, Basic Food Chemistry, AVI, Westport

30


31/50

FT 325 TECHNOLOGY OF FOODS-2

Total Contact Hours

Theory 96 T P C

Practical 192 3 6 5Pre-requisite FT 113

AIM: The course is aimed at making students understand the technology involved in theprocessing of milk, fats and oils, confectionery and nuts, cereals, legumes, tubers and sugar.

1. DAIRY TECHNOLOGY 30 hours

1.1 History, growth and production1.2 Significance, composition and nutritional value of milk and dairy

products1.3 Transportation and handling1.4 Physical and chemical properties1.5 Processing of milk and other products

2. FATS AND OILS PROCESSING 20 hours

2.1 History, growth and production2.2 Processing of oil seeds2.3 Manufacture of vegetable ghee2.4 Manufacture of margarine and salad oils2.5 Sources of animal fat2.6 Rendering of animal fat

2.7 By-products

3. CONFECTIONERY AND NUTS PROCESSING 10 hours

3.1 Types, composition and nutritional value3.2 Confectionery production

3.3 Processing of nuts

4. CEREALS PROCESSING 25 hours

4.1 History and growth4.2 Structure and composition of wheat grain4.3 Structure and composition of rice grain4.4 Structure and composition of maize grain4.5 Wheat milling4.6 Manufacture of baked products4.7 Rice milling4.8 Maize processing

5. SUGAR, LEGUMES AND TUBERS PROCESSING 11 hours

5.1 History and growth5.2 Composition and nutritional value5.1 Techniques for sugar processing5.4 Food legumes5.3 Tuber processing

31


32/50



1. UNDERSTAND THE MANUFACTURING OF DAIRY PRODUCTS

1.1 Understand the history, growth and production of milk in the country1.2 Define milk and give its composition1.3 Explain production, transportation and handling of milk1.4 Explain physical and chemical properties of milk1.5 Explain separation, Pasteurization, homogenization, standardization, toning, fortification,

sterilization and packing of milk1.6 Explain UHT process1.7 Describe production of concentrated, condensed, and spray dried milks1.8 Explain manufacturing of ice-cream1.9 Describe manufacturing of cheese and yoghurt

2. UNDERSTAND THE PROCESSING OF FATS AND OILS

2.1 Describe the history, growth and production of fats and oils industry

2.2 Describe the extraction of oil from oil seeds2.3 Describe refining of vegetable oils2.4 Describe commercial manufacturing of vegetable ghee2.5 Define margarine2.6 Differentiate between butter and margarine2.7 Explain manufacturing of margarine and salad oils2.8 Explain rendering of beef or mutton fat

3. UNDERSTAND THE PROCESSING OF CONFECTIONERY AND NUTS

3.1 Enlist confectionery goods3.2 Describe processing of hard boiled sweets3.2 Describe processing of chocolate and other confectionery items

3.3 Describe processing of nuts

4. UNDERSTAND CEREALS PROCESSING

4.1 Describe the history and growth of cereals processing industry4.2 Draw and label the structure of wheat grain4.3 Draw and label the structure of rice grain4.4 Draw and label the structure of maize grain4.5 Evaluate hard and soft wheats4.6 Describe milling process of wheat.4.7 Differentiate between conventional and modern milling of wheat.4.8 Describe techniques involved in the process of baking.4.9 Enlist the ingredients required for baking. Of different products4.10Identify and discuss properties of flour improvers.4.11Illustrate bread staling and its possible remedies.4.12Describe processing techniques for rice milling.4.13Define snack foods.4.14Describe the processing of breakfast cereals.4.15Explain extrusion technology.

5. UNDERSTAND PROCESSING OF SUGAR, LEGUMES AND TUBERS

5.1 Describe manufacturing of sugar5.2 Explain the by-products of sugar industry.

32


33/50


34/50

FT 333 QUALITY CONTROL


Pre-requisite FT 224

AIM: To familiarize the student with the general principals of quality control in the food industry.

COURSE CONTENTS


1.1 Concept of quality control1.2 Need for quality control and quality assurance

2. SENSORY EVALUATION 4 hours

2.1 Principles of sensory evaluation2.2 Methods of sensory evaluation

2.3 Selection and training of panelists2.4 Purpose of panelists

3. PHYSICAL AND CHEMICAL QUALITY 8 hours

3.1 Physical quality and its parameters3.2 Chemical quality and its parameters

4. MICROBIOLOGICAL QUALITY OF FOODS 8 hours

4.1 Microbiology of different foods4.2 Hazard analysis critical points (HACCP)4.3 Health of employees

5. QUALITY CONTROL DEPARTMENT 2 hours

5.2 Functions of Quality Control Department5.3 Relation hip between Quality Control Department with other Departments

6. STATISTICAL QUALITY CONTROL 5 hours

6.1 Statistical methods for quality control and improvement.6.2 Benefits of statistical quality control

7. QUALITY ASSURANCE STANDARDS 3 hours

7.1 Total quality management7.2 ISO-9000 Standards in food industries

34


35/50



1. UNDERSTAND THE BASIC CONCEPT OF QUALITY CONTROL

1.1 Describe the concepts of quality control1.2 Illustrate the needs of quality control andquality assurance.

1.3 Differentiate between quality control and quality assurance

2. UNDERSTAND THE METHODS OF SENSORY EVALUATION

2.1 Define sensory evaluation2.2 State the principles of sensory evaluation2.3 Describe the methods of sensory evaluation2.4 Give the criteria for selection of panelists2.5 Describe the purpose of panelists

3. UNDERSTAND PHYSICAL AND CHEMICAL PARAMETERS

3.1 Describe the physical parameters of foods3.2 Describe the chemical parameters of foods3.3 Discuss the effects of processing on physical and chemical properties of foods

4. UNDERSTAND THE MICROBIOLOGICAL QUALITY OF FOODS.

4.1 Describe the microbiology of milk and juices4.2 Explain the importance of HACCP in food industry.4.3 Explain how the effect of employees on the quality of product

5. UNDERSTAND THE FUNCTION OF QUALITY CONTROL DEPARTMENT5.1 Explain the responsibilities of quality control

department5.2 Enlist functions of quality control department5.3 Discuss the relationship of quality control

department with other departments of organization

6. UNDERSTAND THE STATISTICAL QUALITY CONTROL

6.1 Describe the statistical methods of qualitycontrol

6.2 Explain the benefits of statistical methods inquality control

7. UNDERSTAND THE CONCEPTS OF QUALITY ASSURANCE STANDARD

7.1 Describe the concept of total quality management7.2 Explain ISO-9000 standards and their application7.3 Describe the effects of total quality of foods7.4 Explain how ISO-9000 can help to increase the

export of food products

LIST OF PRACTICAL

35


36/50

1. Set up of a quality control lab2. Performance of sensory evaluation3. Practice using different sensory evaluation methods4. Physical examination of selected foods5. Examination of selected foods by chemical analysis6. Microbiological analysis of water 7. Microbiological examination of selected foods

8. Practice of applying statistical methods in quality control parameters in mango juice9. Visit to a food industry quality control lab10. Quality control analysis of milk11. Visit to bread industry

RECOMMENDED BOOKS

1 A. Kramer and B.A. Twigg, Fundamentals of Quality Control in the Food Industry, AVY,Westport

2. C. Chatfield, Statistics for Technology, Chapman and Hall, London.

36


37/50

FT 342 FOOD PACKAGING

Total Contact Hours

Theory 32 T P CPractical 96 1 3 2


AIM: To introduce the students with various types of packaging materials and their use.

COURSE CONTENTS


1.1 Historical background1.2 Reasons for packaging food

2. FUNCTIONS OF PACKAGING 13 hours

2.1 Transportation

2.2 Protection2.3 Identification2.4 Nature of product

3. TYPES OF PACKAGING 15 hours

3.1 Conventional3.2 Modern3.3 Aseptic packaging3.4 Types of packaging materials3.5 Principles of package design



1. UNDERSTAND HISTORY OF FOOD PACKAGING

1.1 Define packing and packaging1.2 Differentiate between packing and packaging1.3 Describe historical background of food packaging1.4 Explain reasons of packaging foods

2. UNDERSTAND FUNCTIONS OF PACKAGING

2.1 Enlist important functions of packaging2.2 Describe functions of packaging2.3 Explain the role of packaging as a means of identification, consumer appeal and information2.4 Explain the effect of nature of product on marketing arrangements and form of packaging material.

3. UNDERSTAND THE TYPES OF PACKAGING MATERIALS

3.1 Enlist types of packaging materials

37


38/50

3.2 Describe properties of packaging materials3.3 Identify conventional packaging materials3.4 Explain conventional packaging materials3.5 Identify modern packaging materials3.6 Explain modern packaging materials3.7 Define aseptic packaging3.8 Explain the manufacturing of aseptic packaging paper

3.9 Explain the working of aseptic filling machine (Tetra Pak)3.10Explain bag-in-box system of packaging3.11Enlist types of packages and classif them into rigid, semi-rigid and flexible3.12Explain principles of package design3.13Illustrate the economy of packaging

LIST OF PRACTICALS

1. Visit to a can manufacturing plant2. Visit to a paper packaging production unit3. Visit to a multi-layer packaging production unit4. Visit to a glass manufacturing plant5. Visit to a large food warehouse

6. Familiarization with can testing equipment

7. Examination of can seams8. Examining of cans for defects9. Collection of various types of packages and materials10. Examine laminates

11. Read information on the label12. Testing materials and packages

RECOMMENDED BOOKS

1. S. Sacharow and R.C. Griffin Jr., Principles of Food Packaging, AVI, Westport2. R.C. Griffin and S. Sacharow, Principles of Package Development, AVI, Westport

38


39/50

FT 351 FACTORY AND SAFETY LAWS

Total Contact HoursTheory 32 T P CPracticals 0 1 0 1

Pre-requisite Nil

AIM: To familiarize the student with the general principals of quality control in the food industry.

1. FACTORY LAWS 20 hours

1.1 Edicts and regulations of food factory laws.1.2 Codes of practice of factory laws1.3 Manpower factor1.4 Local building regulations1.5 Process water suppliers in relation to factory

laws1.6 Statute requirements of effluent water

2. RULES 12 hours

2.1 Labour Department recommendations2.2 Public Health Acts and Edicts2.3 Patents2.4 Procedures involved in plant start ups and shut

downs.



1. UNDERSTAND FACTORY LAWS

1.1 Explain the Edicts and regulations of factory laws1.2 Explain the codes of practice of factory laws

1.3 Discuss manpower factor in relation to production1.4 Explain the local building regulations1.5 Explain process water supplies in relation with

factory laws1.6 Discuss effluent disposal statutory requirements

2. UNDERSTAND RULES

2.1 Describe Labour Department recommendations

2.2 Explain Public Health Acts and Edicts

2.3 Discuss sources of technical information topatents

2.4 Explain the procedures involved in plant start-up

and shut-down.

RECOMMENDED BOOKS

1. M.A. Josylin and J.E. Heid, Food Processing Operations, AVI, Westport2. Muther, Practical Plant Layout, McGraw-Hill Book Co.3. Food Laws Manual, I.M. Awan, Mansoor Book Depot, Lahore

39


40/50

FT 361: FOOD STANDARDS AND LEGISLATION


Pre-requisite FT 124, FT 213

AIM: To acquaint the students with existing laws

governing manufacture, distribution and sale of

foods

1. FOOD LEGISLATIVE SYSTEMS 14 hours

1.1 Concept and significance of food legislation1.1 Food Legislation in Pakistan1.2 Food Legislation in E.E.C.1.3 Food Legislation in U.S.A.1.4 Food Legislation in Middle East1.5 Role of international agencies

2 QUALITY CONTROL ASPECT 18 hours2.1 Importance of quality control department in the food

industry.2.2 Existing food legislations and standards in the

country2.3 Compliance to food laws and quality2.4 Concept of food grades2.5 Quality factors2.6 Inspection



1. UNDERSTAND THE CONCEPT OF FOOD LEGISLATION

1.1 Define food legislation and explain its importance1.2 Identify the scope of food legislation1.3 Explain the existing food legislation system in

Pakistan.1.4 Describe Islamic food laws1.5 Explain lawful and unlawful food ingredients.1.6 Explain the modes of enforcement of food laws1.7 Explain the significance of slaughtering of

animals in accordance with Islam1.8 Explain the food legislation system operating in

E. E. C., U.S.A. and Middle East.1.9 Explain the role of international agencies like FAO, WHO and Codex Alimentarius Commission in

food legislations

2. UNDERSTAND FOOD LEGISLATION FROM QUALITY CONTROL ASPECT

2.1 Explain existing food regulations in the country in relation to soft drink, advertisement, labelling,colours and additives.

2.2 Prepare a food label to conform to labelling regulations2.3 Define a food standard and give its role in food legislation

40


41/50

2.4 List important information required on a label2.5 Explain food product standards, composition, identification, ingredient labelling, weights and

measures declaration, microbiological quality declaration2.6 State consequence of non-compliance to food regulations and standards2.7 Explain how compliance to food laws ensures quality in the food Industry, food distribution system

and designers of food equipment

RECOMMENDED BOOKS

1. H.W. Schultz, Food Laws Handbook, AVI, Westport2. Iqbal Mahmood Awan, Food Laws Manual, Mansoor Book House, Lahore.

3. J.E. Reid, Food Process Engineering, AVI, Westport.

41


42/50

FT 373 WASTE MANAGEMENT



AIM: Give students knowledge of food industries waste andmethods employed in its treatment, utilization anddisposal

COURSE CONTENTS


1.1 Definitions of wastes and by-products

1.1. Nature and classification of wastes.

2 SOLID WASTE MANAGEMENT 11 hours2.1. Characteristics

2.2 Separation2.3 Recycling2.4 Utilization

3. LIQUID WASTE MANAGEMENT 10 hours

3.1. Characteristics3.2 BOD, COD3.3. Toxic chemicals in effluents.

4. PHYSICAL METHODS OF LIQUID WASTE TREATMENT 12 hours4.1 Sedimentation4.2 Centrifugation4.3 Concentration4.4 Flotation

4.5 Adsorption4.6 Ultra filtration

5. CHEMICAL METHODS OF WASTE WATER TREATMENT 12 hours

5.1. Coagulation5.2. Emulsion breaking5.3 Neutralization5.4. Precipitation5.5. Chemical oxidation methods

6. BIOLOGICAL METHODS OF WASTE WATER TREATMENT 6 hours

6.1. Aerobic process6.2. An-aerobic process

7. ENVIRONMENTAL POLLUTION 8 hours7.1 Definition

7.2 Air pollution

7.3 Noise pollution

7.4 Land pollution

7.5 Water pollution

7.6 Role of Environmental Protection Agency

42


43/50


44/50

7.5 Describe control methods for noise pollution7.3 Discuss the sources of land pollution7.3 Discuss the effect of pollutants on eco system7.8 List water pollutants7.9 Discuss effect of water pollution on aquatic life7.6 Explain the role of EPA in controlling the

environmental pollution.

LIST OF PRACTICALS.

1. Determination of suspended and settleable wastes2. Determination of settleable wastes3. Determination of BOD4. Calculation of COD5. Visit to a bio gas plant

6. Visit to a food plant to see waste treatment plant7. Visit to local municipal waste water facilities.

8. Utilization of wastes for preparation of animal feed9. Utilization of wastes for the preparation of fertilizer

RECOMMENDED BOOKS

1. J. H. Green and A. Kramer, Food Processing Waste Management, AVI, Westport.2. A. Kramer and B.A. Twig, fundamentals of Quality Control for the Food Industries, AVI, Westport.

44


45/50

FT 382 SPECIAL PROJECT

Total Contact Hours

Theory 0 T P C

Practical 192 0 6 2

Pre-requisite Qualified first year of study

AIM: To familiarize the student with the concept of undertaking a study in the discip[line and

preparing a final written report

COURSE CONTENTS

1. Each student will be assigned a special topic for research in the library, industry, laboratory

or the field. He will be assigned to a supervisor. At the end of the project, the student will

submit a written report and deliver an oral presentation.


At the end of this course the student will be able to:

1. APPLY KNOWLEDGE

Apply the knowledge from the study of the discipline into his practical life

1. UNDERTAKE ASSIGNMENTS

Acquire the techniques of undertaking assignments in his discipline

3. PRESENT REPORT

Present results of assignments in writtten as well as oral forms

45


46/50

MTF 111 ENGINEERING DRAWING


Pre-requisite Nil

AIM: To acquaint the students with the basic knowledgeand practice in engineering drawing necessary for afood technologist to communicate meaningfully withequipment and plant designer

COURSE CONTENTS

LIST OF PRACTICALS

1. Introduction and importance of the course

2. Lettering and practice from A - Z in capitals slants3. Lettering and practice from A - Z in capital verticals

4. Lettering and practice from A - Z in small cases vertical5. Lettering and practice from A - Z in small cases slants6. Practice in lettering and figures7. Familiarization with drawing instruments8. Use of drawing instruments in simple part drawing9. Practice in alphabet of lines10. Drawing of a simple part to show the use of engineering

lines11. Simple geometry construction of acute, obtuse, straight,

reflex and right angles12. Geometrical figure i.e. polygons, circles, inscribed and

circumscribed13. Types and construction of ellipses in various modes i.e.

simple, tangent, and parallelogram methods14. Introduction to geometrical solids, cubes, prisms,

pyramids and cones15. Conic sections: circle, ellipse, parabola, hyperbola16. Construction of parabola by basic and tangent methods17. Introduction to dimensioning18. Practice in dimensioning in a simple part drawing19. Projection and projector20. Introduction to 3-dimensional figures, i.e. block, V-

block, cylinder21. Introduction to picture plan22. Introduction to dihedral angle - placement of object in

first and third angle23. Orthographic projections with the help of drawing of asimple object - glass box method

24. Practice in drawing an object25. Drawing of a slotted block26. Drawing of a gland for a stuffing box27. Introduction to pictorial drawing28. Pictorial block29. Isometric, oblique and perspective projections

46


47/50

30. Isometric scale and isometric drawings of a V-block31. Pictorial and orthographic drawings of different machine

parts32. Terminology and types of threads33. Drawing of a square thread single and double start34. Drawing of a square and hexagonal nut and bolt

RECOMMENDED BOOKS

1 A.C. Parkinson, First Year Engineering Drawing2 Luzadar, Fundamentals of Engineering Drawing

47


48/50

MTF 121 WORKSHOP PRACTICE


Pre-requisite Nil

AIM: To equip the students with the basic knowledge ofworkshop practice necessary for smooth running offood machinery and equipment.

COURSE CONTENTS

LIST OF PRACTICALS

Metal Work - Shop Orientation1. Laying out and measuring tools

2. Use of measuring instruments and gauges

3. Use of micrometer

4. Use of vernier caliper

5. Metal sawing practice

6. Use of chisels,

7. Chipping straight groves in steel

8. Metal filling practice

9. Pipe threading practice

10. Drilling holes with hand, portable electric and

electric drill press

11. Uses of screw pitch gauge for checking number of

threads on nuts and bolts

12. Making stud bolts and nuts

13. Practice on riveting14. Practice of grinding drill bits

15. Practice on sheet metal

16. Making of paper weight, hammer, and square piece

according to size, legs of inside caliper

Welding - Shop Orientation

17. Familiarization and use of gas welding plant

18. Familiarization and operation of arc welding plant

19. Soldering and brazing materials

Machine Shop - Shop Orientation

20. Practice of using measuring scales in

21. Practice of fixing job, cutting tools on lathe and

taking simple cuts

22. Grinding practice of lathe tools

23. Grinding practice of drills

24. Practice of simple and step turning

25. Practice of knurling

26. Practice of drilling reaming on lathe

48


49/50

27. Simple boring practice

28. Taper turning practice by the use of tools post and

tail stock

29. Practice of cutting simple screw threads on lathe

30. Practice of cutting internal threads

31. Practice of rapid and plain indexing

32. Indexing practice in spur gear cutting

RECOMMENDED BOOKS

1. Luding, Metal Work 2 Robert E. Smith, Forging and Welding Part I,3. Henry D. Burghardt, Machine Tool Operation Part I,

49


50/50

50

F.T. Curriculum

Documents

Transcript of F.T. Curriculum