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  1. 1. NEW AND RESTRUCTUREDPOST-GRADUATE CURRICULA & SYLLABI Dairy Technology Education Division Indian Council of Agricultural Research New Delhi
  2. 2. Course Structure – At a Glance (2009-2010)Salient Features • A new course introduced on “Traditional and value-added dairy products” thereby elevating the traditional dairy products to the PG programs. • Earlier course “Dairy Processing-III’ restructured into “Membrane technology in Dairy Processing”, and “Dairy Processing-II” revised to two updated courses viz., “Alternative processes for the dairy & food industries” and “Technology of Emulsions, foams and gels”, both having practical components. • The doctoral-level course “Product-Process Monitoring” has been revamped with respect to the title and contents. This “Product monitoring & process control” course gives an insight into the novel analytical and processing dimensions of the modern food industry. • The new courses introduced at master’s level will require additional infrastructure in terms of equipment for conducting the practical classes, without which it will end up being the same as it was under the old syllabus. • Also, HRD training in the areas of new technologies and new instrumental techniques will be indispensable in implementation of the new curricula. . 1
  3. 3. Curse Structure at a GlanceSr. Course No. Course Title CreditNo. hours1 DT-611* Advanced Dairy Processing 3+12 DT-612* Advanced Food Processing 3+13 DT-613 Rheology of Dairy and Food Products 2+14 DT-614* Dairy Process Biotechnology 2+15 DT-615 Traditional and Value-added Dairy Products 2+16 DT-616 Alternative Processes for the Dairy & Food 2+1 Industries7 DT-621 Membrane Technology in Dairy Processing 2+18 DT-622 Advanced Dairy and Food Packaging 2+19 DT-623 Technology of Food Emulsions, Foams & 2+1 Gels10 DT-624* Functional Foods and New Product 3+1 Development11 DT-711 Advances in Lipid Technology 3+012 DT-712 Advances in Protein Technology 3+013 DT-721 Product Monitoring and Process Control 3+014 DT-722 R & D Management in Dairy Industry 3+0 * Compulsory for Master’s programme. NOTE : Doctoral students shall take a minimum of two 700-level courses. 2
  4. 4. DETAILED COURSE CONTENTSDT-611 ADVANCED DAIRY PROCESSING (3 + 1)ObjectiveTo provide in-depth knowledge in various unit operations and basic conceptsin dairy processing.TheoryUnit 1Use of bio-protective factors for preservation of raw milk: effects onphysicochemical, microbial and nutritional properties of milk and milkproducts, present status of preservation of raw milk by chemicalpreservatives; thermal processing for preservation.Unit 2Methods of determining lethality of thermal processing, UHT processed milkproducts, their properties and prospects, types of UHT plants, aseptic fillers,heat stability and deposit formation aspects, effect on milk quality; techno-economic considerations; retort processing.Unit 3Principles and equipment for bactofugation and Bactotherm processes,Microfluidization of milk: Principle, equipment, effects and applications,Homogenization and their applications in dairy industry.Unit 4Dehydration: advances in drying of milk and milk products; freezeconcentration, freeze dehydration: physicochemical changes during freezedrying and industrial developments.Unit 5Water activity; sorption behaviour of foods, energy of binding water, control ofwater activity of different milk products in relation to their chemical;microbiological and textural properties; hurdle technology and its applicationin development of shelf-stable and intermediate-moisture foods, Use ofcarbonation in extending the shelf life of dairy products.Unit 6Current trends in cleaning and sanitization of dairy equipment: biological;detergents; Automation; Ultrasonic techniques in cleaning; bio-detergents,development of sanitizers- heat; chemical; radiation, mechanism of foulingand soil removal; Bio-films, assessing the effectiveness of cleaning andsanitization of dairy products.PracticalLP system for extension of keeping quality raw milk, determination of pH; HCTprofile of milk systems, measurement of thiocyanate in milk system;determination of water activity and sorption isotherms of milk products;determination of thermal load during retort processing of milk and milkproducts; heat classification of milk powders; functional properties of powders:porosity, interstitial air content, occluded air content, flowability; determinationof degree of browning-chemical/physical methods; freeze drying of milk/milk 3
  5. 5. products, and heat sensitive products. Homogenization efficiency; cleaningefficiency in dairy equipment; visit to a UHT Processing plant. Thermalprocess calculations.Suggested Readings1. Burton, H. 1998. Ultra-high Temperature Processing of Milk and Milk Products, Elsevier Applied Sciences Ltd., England.2. Fellow, P. 1988. Food Processing Technology, Elliss Horwood Ltd. Chichester, UK.3. Gould, G. W. 1995. New Methods of Food Preservation. Blackie Academic & Professional Publ., London.4. IDF Bulletin, 1981. New Monograph on UHT Milk; Document No. 133, Intern. Dairy Fed., Brussels.5. Smit, G. 2003. Dairy Processing – Improving quality, CRC – Woodhead Publishing, England.6. Troller, J.A. & H.B. Christian. 1978. Water Activity and Food, Food Sci. & Technology, A series of Monograph Academic Press, London.7. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S. 1999. Dairy Technology – Principles of Milk Properties and Processes. Marcel Dekker, New York.DT-612 ADVANCED FOOD PROCESSING (3 + 1)ObjectiveTo provide in-depth understanding of advances in theoretical and practicalaspects of food processing.TheoryUnit 1Status of food processing industry in India and abroad; prospects andconstraints in development of Indian food industry.Unit 2Post harvest management of fruits and vegetables, Harvesting indices,Biochemical and physical changes during ripening of fruits & vegetables,respiration and factors affecting it, role of ethylene in accelerated ripening,post harvest treatments for extension of shelf-life of fresh produce, Strategicinterventions to minimize post harvest losses including vapour heat treatment,wax coating, chemicals, etc.Unit 3Principles of chilling & refrigeration storage of foods, quality changes in coldstored products, controlled and modified atmospheric storage. Freezing offoods, principle and equipments for freezing, defects in frozen foods, re- 4
  6. 6. crystallization, freezing of fruits and vegetables, freeze concentration of fruitjuices.Unit 4Application of heat energy to foods for preservation and processing, conceptof drying rate of foods, industrial drying processes of foods; changes duringdrying, advanced drying processes (Freeze drying, infra red drying andmicrowave drying), Canning of fruits & vegetables, unit processes involved incanning, types of cans for thermal processing of foods.Unit 5Basic principles involved in fermentation, Technological aspects of pickledvegetables like sauerkraut, cucumbers, Technology of wine, beer and distilledalcoholic beverages, defects in alcoholic beverages.Unit 6Conversion of muscle into meat, rigor mortis, freezing and canning of meat,curing & smoking of meat, fermented sausages, cooking of poultry, utilizationof milk ingredients in processed meat and poultry products.Unit 7Advances in milling of rice (solvent extractive milling) and Turbo milling ofwheat. Bakery products; role of ingredients, Developments in manufacturingprocesses for bakery products such as breads; biscuits; pizza bases, cakeetc; changes during processing of bakery products. Utilization and importanceof dairy ingredients in bakery products.Unit 8Definition, classification and technologies of fabricated and formulated foodsand their nutritional aspects. Imitation dairy products and dairy analogues.Principle of extrusion processing, design and working of extruder,classification, application in food and dairy processing. Food additives,including stabilizers, emulsifiers, antioxidants, preservatives, etc. forformulated foods.Unit 9Important group of enzymes involved in food processing; Application ofenzymes in food processes like enzymes juice extraction, juice clarification, inbread manufacture, meat tenderization, ice cream manufacture, de-sugaringof egg, etc.Unit 10Newer concepts in food processing including organic foods, processing oforganic raw material, genetically modified foods.PracticalMAP and its effect on shelf-life of fresh fruits and vegetables, Preparation ofsquash, cordial, nectar and whey beverages, whey based soups, Manufactureof bread, pizza base, biscuits and cake, Application of milk ingredients incaramel, egg-less cake, mayonnaise, canning of fruits & vegetables,manufacture of chicken soup, comminuted meat products, enzymaticextraction and clarification of fruit juices, Preparation of soymilk and tofu, 5
  7. 7. Drying of fruits & vegetables, efficacy of blanching treatment. Manufacture ofsauerkraut/fermented vegetables.Suggested Readings 1. Fellows, P.J. 2000. Food Processing Technology: Principles and Practices. II nd edition. CRC Press, Woodhead Publishing Limited, London. 575 pp. 2. Fennema, C. R. 1975. Principles of Food Science Part-II; Physical principles of Food preservation. Marcel Dekker, New York. 3. Guy, R. 2001. Extrusion cooking: Technologies and Applications. CRC- Woodhead Publishing Ltd. England 4. Honseney, R. C. 1986. Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, Minnesota. 5. Hui, Y.H., Nip, W-K, Rogers, R.W. and Young, D.A. 2001. Meat Science and Application. Marcel Decker. New York. 6. Hui, Y.H., Meunix-Goddick, L., Hansen, A.S., Josephsen, J., Nip, W-K, Stanfield, P.S. and Toldra, F. 2004. Handbook of Food and Beverage Fermentation. Marcel Decker, New York. 7. Norman, W. and Desrosier, IN. 1987. The Technology of Food Preservation (IVth Edition). CBS Publishers & Distributors, New Delhi. 8. Penfield, M. P. and Campbell, A. M. 1990. Experimental Food Science. 3rd Edition. Academic Press, New York. 542 pp. 9. Ramaswamy, H. and Marcotte, M. 2006. Food Processing: Principle and Application. Taylor & Francis Group, USA. 10. Vangarde, J.S. and Woodburn, M. 1994. Food Preservation and Safety: Principles and Safety. Iowa State University Press, Ames, Iowa 261pp.DT-613 RHEOLOGY OF DAIRY & FOOD PRODUCTS (2 + 1)ObjectiveTo explain the basics of food rheology, and to familiarize the students withrheological instruments and their use in relation to dairy and food products.TheoryUnit 1Introduction to rheology of foods: Definition of ‘texture’, ‘rheology’ and‘psychophysics’ – their structural basis; physical considerations in study offoods; salient definitions –Stress tensor and different kinds of stresses.Unit 2Rheological classification of Fluid Foods : Shear-rate dependence and timedependence of the flow-curve; Non-Newtonian fluids; thixotropy; Mechanismsand relevant models for non-Newtonian flow; Effect of temperature;Compositional factors affecting flow behaviour; Viscosity of food dispersions –dilute and semi-dilute systems, concentration effects. 6
  8. 8. Unit 3Comparative assessment of different types of Viscometers, and their Meritsand Limitations: Co-axial cylinders, Spindle- or Impeller-type viscometers,Cone-plate viscometer, Capillary viscometers, Falling-sphere viscometer,Vibratory viscometers, Extrusion viscometer, Orifice viscometer.Unit 4Rheology of semi-solid and solid food ; Rheological characterization of foodsin terms of stress-strain relationship; Viscoelasticity; Transient tests - CreepCompliance and Stress Relaxation; mechanical models for viscoelastic foods:Maxwell, Kelvin, Burgers and generalized models and their application;Dynamic measurement of viscoelasticity.Unit 5Large Deformations and failure in foods: Definitions of fracture, rupture andother related phenomena; Texture Profile Analysis; Instrumentalmeasurements – Empirical and Fundamental methods; Rheometers andTexture Analyzers; Measurement of Extensional viscosity; Acousticmeasurements on crunchy foods.Unit 6Rheological and textural properties of selected dairy products: Measurementmodes and techniques; Effect of processing and additives (stabilizers andemulsifiers) on food product rheology; Relationship between instrumental andsensory data. PracticalStudy of different types of viscometers viz., co-axial cylinder viscometer,spindle viscometer, falling-ball viscometer, extrusion viscometer, impellerviscometer, orifice viscometer; Flow behaviour of fluid dairy products;Thixotropy in ice-cream mix; force-deformation study in selected dairyproducts using Texture Analyzer; Back extrusion; Effect of test conditions onthe texture profile parameters of cheese and similar products; stressrelaxation studies in solid foods; Use of Cone Penetrometer and FIRA-NIRDextruder for measurement of butter texture; Use of a Viscoamylograph forstudy on the gelatinization behaviour of starch/cereals flours.Suggested Readings 1. Barbosa-Canovas, G.V., Kokini, J.L., Ma, L. and Ibarz, A. 1997. Rheology of semi-liquid foods. Adv. Food & Nutr. Res., 39:1-69. 2. DeMann, J.M., Voisey, P.W., Rasper, V.F., and Stanley, D.W. 1976. Rheology and Texture in Food Quality, AVI Publ. Co., Westport, Conn., USA. 3. NDRI. 1996. Sensory Evaluation and Rheology of Milk and Milk Products. Lecture Compendium, CAS/DT Short Course, Aug. 22- Sept. 13, 1996. Dairy Technology Division, NDRl, Karnal 4. Sherman, P. 1970. Industrial Rheology; Academic Press, London. 7
  9. 9. DT-614 DAIRY PROCESS BIOTECHNOLOGY (2 + 1)ObjectiveTo project the importance of biotechnology in dairy processing and impartknowledge on all aspects of dairy process biotechnology in production andpreservation of dairy products employing the principles of biotechnology.TheoryUnit 1Definition of biotechnology; development and impact of biotechnology on foodand dairy industry.Unit 2Microbial rennet and recombinant chymosin, characteristics and application incheese making; exogenous free and microencapsulated enzymes,immobilized enzymes-their application in accelerated ripening of cheese;enzymatically modified cheeses (EMC) their utilization in various foodformulations.Unit 3Technological requirements of modified micro-organisms for production ofcheese and fermented milk products; technological innovations in thedevelopment of functional dairy foods with improved nutritional therapeuticand pro-biotic attributes; physiologically active bio-peptides/ nutraceuticals;protein hydrolysates – their physicochemical, therapeutic properties,production and application in food formulations; production of bio-yoghurt,pro-biotic cheese and fermented Milks; bifidus factors in infant foodformulations.Unit 4 Protein hydrolysates-production, their physicochemical, therapeutic properties, de-bittering and application in food formulations; Enzymatic hydrolysis of lactose for preparation of whey and UF-permeate beverages.Unit 5Microbial polysaccharides their properties and applications in foods,production of alcoholic beverages and industrial products from starch; wheyand other by-products; bio-sweeteners-types properties and their applicationsin dairy and food industry.Unit 6Bio-preservatives- characteristics and their application in enhancing the shelflife of dairy and food products.PracticalEffect of exogenous enzymes on hydrolysis of protein and fat in culturecontaining milk systems; to study the various factors affecting the coagulationof milk by microbial rennets. Manufacture and evaluation of pro-biotic cheeseand fermented milks; determination of glycolysis, proteolysis and lipolysis incheese and fermented milk; enzymatic process for manufacture of low lactosemilk whey products; preparation of casein hydrolysis; visit to a bio-processingunit. 8
  10. 10. Suggested Readings 1. Chirikjian Jack G. 1995. Biotechnology-Theory and Techniques, Jones and Bartlett Publishers, London. 2. Goldberg Israel. 1994. Functional Foods. Chapman & Hall, New York. 3. Gutierrez-Lopez G. F. and Barbosa-Conovas G. V. 2003. Food Science And Food Biotechnology. CRC Publication, New York. 4. Lee Byong H.1996. Fundamentals of Food Biotechnology. VCH Publishers, New York. 5. Roger, A. 1989. Food Biotechnology, Elsevier Applied Sci. Pub., UK. 6. Wiseman Alan. 1988. Principles of Biotechnology, Surrey University Press, New York. DT-615 TRADITIONAL AND VALUE-ADDED DAIRY PRODUCTS (2 + 1)ObjectiveTo project the significance and status of traditional and value added dairyproducts in Indian dairy industry.TheoryUnit 1Present status of traditional dairy products; globalization of traditional dairyproducts; plans and policies of the Government and developmental agencies.Unit 2Process schedule of heat-desiccated, coagulated and fermented traditionaldairy products; process improvement in production of milk sweets.Unit 3New products based on fruits, vegetables and cereals; application of mem-brane technology; microwave heating for industrial production of traditionaldairy products.Unit 4Advances in industrial production of ghee, flavour and texture simulation.Unit 5Techno-economic aspects for establishing commercial units for traditionalproducts.Unit 6Convenience traditional dairy products; use of natural and permitted syntheticpreservatives and new packaging systems.PracticalMicrowave heating of traditional milk delicacies for shelf life extension;application of membrane technology for improving the quality of traditionalproducts from cow and buffalo milk; preparation of feasibility report forestablishing commercial units for traditional products. 9
  11. 11. Suggested Readings 1. Achaya, K.T. and Rangappa, K.S. 1975. Indian Dairy Products, 2nd Edition. Asia Publishing House, Bombay. 2. Aneja, R. P., Mathur, B.N., Chandhan, R. C. and Banerjee, A. K. 2002. Technology of Indian Milk Products, Dairy India Publication, Delhi. 3. De, S. 1980. Outlines of Dairy Technology, Oxford University Press Publication, New Delhi. 4. Gould, G. W. 1995. New Methods of Food Preservation, Blackie Academic & Professional Pub. London. 5. NDRI. 1998. Advances in Traditional Dairy Products. Lecture Compendium, CAS/DT, Dairy Technology Division, NDRI, Karnal. 6. NDRI. 2006. Developments in Traditional Dairy Products. Lecture Compendium, CAS/DT, Dairy Technology Division, NDRI, Karnal.DT-616 ALTERNATIVE PROCESSES FOR DAIRY (2+1) & FOOD INDUSTRYObjectiveTo develop an understanding of the basic principles underlying thenovel/non-conventional food processing techniques, equipmentrequired, features and actual and potential applications.TheoryUnit 1Irradiation: sources and properties of ionizing radiation; mechanism ofinteraction with microorganisms and food components microbial inactivation indairy and food products, chemical effects, packaging, industrial irradiationsystems, benefits and limitations; safety aspects, national and internationalregulations.Unit 2High frequency heating: Principles of dielectric heating and factors affecting it,design and working of microwave oven, continuous microwave heating units,applications in dairy and food processing, microwavable packaging safetyaspects of microwaves, merits and demerits of dielectric heating.Unit 3Infra-red heating: Interaction of infra-red (IR) radiation with penetrationproperties, equipment; dairy and food application, advantages anddisadvantages of IR heating.Unit 4Ohmic heating: Principle of electric resistance heating, design of an ohmicheater, operational variables, power considerations, factors affecting heatingefficiency, merits and limitations, food applications and future scope.Unit 5 10
  12. 12. Ultrasonic treatment of food: Mechanism of ultrasound induced cell damage,.generation of ultrasound equipment, design of power ultrasonic system, typesof ultrasonic reactors, application of power ultrasound in food processing,effects on food constituents, ultrasound in consideration with other processalternatives - thermosonication, advantages and future prospects.Unit 6High hydrostatic pressure processing: Principle of microbial inactivation,barotolerance of microorganisms, effect on food constituents, equipment dairyand food application, merit and demerits.Unit 7Pulsed electric field processing: Description/ mechanism and factors affectingmicrobial inactivation effects on food components; present status and futurescope for food applications.PracticalStudy of a microwave oven; Determination of power output of a microwaveoven; Temperature profile in a microwave oven cavity; Microwave absorptionby various food packaging materials; Heating behaviour of water, milk, creamand other milk products – effect of composition; Shelf-life extension ofpasteurized milk employing microwave heating; Effect of shape and size ofwater/milk container on microwave heating; Cooking of ‘instant’ products in amicrowave oven; Drying of casein, ‘instant’ wheat, ‘instant’ rice, etc.in amicrowave oven; Miscellaneous food processing/heating applications ofmicrowaves; Visit to a commercial food irradiation facility.Suggested Readings 1. Gaonkar, K.G. (Ed). 1995. Food processing: Recent Developments, Elsevier Applied Science. London. 2. Gould, G.W. (Ed). 1995. New Methods of Food Preservation. Blackie, London. 3. NDRI. 2001. Advances in Preservation of Dairy and Food Products, Lecture Compendium, Centre of Advanced Studies in Dairy Technology, Aug. 13-Sept. 12, 2001, NDRI, Krnal 4. Povey, M.J.W. & Mason, T.J (Eds.). 1998. Ultrasound in Food Processing. Blackie, London. 5. Thorne, S. 1991. Food Irradiation. Elsevier Applied Science, London. 11
  13. 13. DT-621 MEMBRANE TECHNOLOGY IN DAIRY PROCESSING (2 + 1)ObjectiveTo explain the basics of membrane technology and its applications in dairyprocessing.TheoryUnit 1Membrane techniques: classification and characteristics of filtration pro-cesses; types of membranes commercially available; membrane hardware,design of membrane plants, modeling of ultrafiltration (UF) processes, masstransfer model, resistance model; membrane flouling-problem and treatment,cleaning and sanitization of different types of membranes.Unit 2Factors affecting permeate flux during ultrafiltration and reverse osmosis ofmilk and sweet and sour whey, energy requirements for processing of milkand whey.Unit 3Applications of ultrafiltration, reverse osmosis, nanofiltration and microfiltrationin the dairy industry. Developments in the manufacture and utilization of foodand pharmaceutical grade lactose from UF permeate. Preparation of specialfoods like low lactose powder and dairy whiteners using UF retentate, wheyprotein concentrates, casein and coprecipitates.Unit 4Demineralisation: Importance of demineralisation, different processesavailable for demineralization: their principle, plant and operation.Unit 5Functional properties of whey proteins (WPC & WPI), casein, co-precipitatesand UF milk retentate and their modifications. Evaluation of functionalproperties of proteins.PracticalStudy of the effect of types of milk, temperature of milk and trans-membranepressure on the permeate flux during ultrafiltration process; performance ofultrafiltration membrane with respect to permeate flux and volume con-centration ratio during processing of acid and sweet whey; study the effect oftypes of milk, temperature and applied pressure on the permeate flux duringthe reverse osmosis process; nanofiltration of milk, whey and permeate;microfiltration of skim milk and whey; preparation of whey protein concentrateand its utilization in dairy products; measurement of different functionalproperties of casein and whey protein: whipping ability; water binding;emulsification properties; gelling; viscosity and solubility.Suggested Readings1. Cheryan, Munir.1998. Ultrafiltration and Microfiltration Handbook. Technomic Publishing House.2. IDF.1996. Advances in Membrane Technology for better dairy products. Bull No: JI1. 12
  14. 14. 3. Renner, E. and Abd El-Salam, M.H. 1991. Application of ultrafiltration in the Dairy Industry. Elsevier Applied Sciences, London.4. Sienkiewizc, T. and Tiedel, C.L. 1990. Whey and Whey Utilization. Verlag Th. Mann Gelsenkirchen-Buer, Germany.5. Zadow, J.G. 1994. Whey and lactose processing. Elsevier Applied Science, London.DT-622 ADVANCED DAIRY AND FOOD PACKAGING (2 + 1)ObjectiveTo impart basic and advanced knowledge of dairy and food packaging.TheoryUnit 1Status of current packaging; types of packaging materials; criteria forselection of proper packaging; testing of packaging materials.Unit 2Adhesives; graphics; coding, and labeling used in food packaging.Unit 3Protective packaging of foods; packaging of food products sensitive tooxygen, light, moisture; Active packaging; special problems in canned foods.Unit 4Packaging of dairy products; packaging of convenience foods, packaging offruits, vegetables, and fruit juices.Unit 5Packaging of fats and oils; packaging of spices; packaging of meat andpoultry: packaging of fish and other seafoods.Unit 6Modified atmosphere packaging, Controlled atmosphere packaging, Shrinkand stretch packaging.Unit 7Retort pouch technology, microwavable, biodegradable, and edible packages.Unit 8Industrial packaging: unitizing, palletizing, containerising, distribution systemsfor packaged foods including prevention of shock damage to articles duringtransportation.Unit 9Safety aspects of packaging materials; sources of toxic materials andmigration of toxins into food materials.PracticalTesting of packaging materials for quality assurance like determination ofthickness, GSM, grease resistance, bursting strength, tearing resistance, 13
  15. 15. WVTR, puncture resistance; estimation of shelf life of vegetables andseasonal fresh fruits; packaging of turmeric powder and ground red chillipowder, vacuum packaging of dairy products.Suggested Readings 1. Carol, F., Steinhart, M., Ellin Doyle., Barbara A. and Cochrane. 1995. Food Safety. Marcel Dekker, Madison, Wisconsin. 2. Coles, R., McDowell D and Kirwan, M.J. 2003. Food Packaging Technology. Oxford Blackwell, Oxford. 3. Frank A., Paine Heather, Y. Paine 1983. A Handbook of Food Packaging. Leonard Hill, Glasgow. 4. Gordon, L. Robertson. 2006. Food Packaging: Principles and Practice, 2nd Edition. CRC Press, Taylor & Francis Group, Florida, USA. 5. Malhlouthi, M. 1994. Food Packaging and Preservation, Blackie Academic & Professional, Glasgow. 6. Raija, A. 2006. Novel Food Packaging. Woodland Publishing Co., England.DT-623 TECHNOLOGY OF FOOD EMULSIONS, FOAMS & GELS (2+1)ObjectiveTo impart basic knowledge regarding food dispersion systems, theirformation, behaviour, and factors affecting their stability.TheoryUnit 1Food dispersions, their characteristics and factors affecting food dispersions.Unit 2Food emulsions; emulsifiers and their functions in foods; the HLB concept infood emulsifiers; emulsion formation and stability; polymers and surfactants.Unit 3Milk foams and their applications, structure of foams, egg foams and uses,foam formation and stability.Unit 4Theory of gel formation; pectic substances and jellies; fruit pectin gels; milkjellies.Unit 5Structure of dairy foods representing emulsions, foams and gels; physicalstructure of fat rich, concentrated, fermented, coagulated and dried products.Unit 6Techniques for evaluation of structure for food emulsions, foams and gels. 14
  16. 16. PracticalDetermination of the rate of formation and stability of emulsions; Emulsifyingproperties of milk proteins and other food ingredients; Properties of differenttypes of emulsifiers and their role in food emulsions; Examination of foamformation and determination of foam stability; Milk proteins and other foodingredients in food foams; foaming in dairy systems; Studies on gel formationand gel properties; Food gels – Gelatin-based, pectin-based, etc.; Propertiesof various gelling agents for foods.Suggested Readings 1. Blanshard, J.M.V. & Lillford, P. 1987. Food Structure and Behaviour. Academic Press, London. 2. Haseuhuetti, G.L.1977. Food Emulsifiers and Their Application. Chapman & Hall, London. 3. McClement, D.J.1999. Food Emulsions - Principles, Practice and Techniques, CRC Press, Boca Raton, London. 4. Srinivas, D. and Alain, P.1977. Food Proteins and Their Applications. Marcel Dekker, New York.DT-624 FUNCTIONAL FOODS & NEW PRODUCT (3+1) DEVELOPMENTObjectiveTo impart the knowledge of functional ingredients, nutraceuticals and theirutilization in development of new food products including health foods,functional foods and specialty foods.TheoryUnit 1Definition, classes of functional foods, status of functional foods in world andIndia. Concept of new product development, classed of nutraceuticals andfunctional foods. Safety; marketing strategy and consumer response;economic analysis and costing of novel foods, recent advances in differentcategories and type of dairy product.Unit 2Nutritional status and dietary requirement of different target group anddeficiency diseases, in special reference to micronutrients. Dietary andtherapeutic significance of dairy nutrients, bioactive components in dairyproducts like lactose, whey proteins, milk minerals, CLA, fermented milks etc.Unit 3Food fortification, techniques for fortifying dairy foods with minerals andvitamins, High protein foods prospective nutraceuticals for fortification of dairyfoods. Nutritional significance of dietary fibers, classes of dietary fibers,fortification techniques for fibers in dairy foods.Unit 4 15
  17. 17. Infant nutrition and dietary Formulations for meeting normal and special needsof infants, current status of infant foods, additives for infant foods. Foods foraged persons, design consideration, ingredients for geriatric foods.Unit 5Technological aspects of reduced calorie foods, alternatives for caloriereduction, low calorie sweeteners, bulking agents and their application, fatrepalcers and their utilization in low calorie dairy foods.Unit 6Nutritional and health significance of sodium in foods, Alternatives for sodiumin foods, techniques for reducing sodium in processed dairy foods. Bio-flavours and flavour enhancers.Unit 7Sports foods, ingredients for sports foods, dairy components in sports foods,sports drinks, design consideration, ergogenic aids in sports nutrition.Unit 8Herbs, various classes of herbs, their therapeutic potential and application infoods with special reference to dairy products like functional drinks, herbalghee etc.Unit 9Prebiotic substances and their utilization in functional foods, symbiotic foods,technological aspects and recent development in probiotics, prebiotics andsynbiotics.Unit 10Definition and various classes of phytochemicals, their role in CVD, Cancerand immune system enhancer, utilization in functional foods, phytosterol,phytoestrogens, glucosinolates, organosulphur compounds, flavonoids,carotenoids, etc.Unit 11Special foods/nutrients for CVD, Cancer, IBD, diabetics, persons sufferingwith milk allergy and lactose intolerance with special emphasis on dairynutrients and foods.Practical 1. Determination of total fiber, neutral detergent fiber in foods 2. Manufacture of fiber enriched milk beverage 3. Manufacture of low calorie burfi/ice cream 4. Preparation of flavoured milk using artificial sweetener and its estimation 5. Determination of antioxidant activity of food/food components 6. Determination of bioavailability of nutrients 7. Development of malted milk food and weaning food 8. Determination of β-galactosidase activity and application of lactases for lactose free dairy products 9. Determination of prebiotic potential of certain plant/milk components and their application in synbiotics dairy foods 16
  18. 18. 10. Preparation of sports beverage, herbal dairy drinks 11. Preparation of high protein productsSuggested Readings 1. Chadwick, R. 2003. Functional Foods. Springer Publ., Berlin. 2. Desai, B. B., 2000. Handbook of Nutrition and Diet. Marcel Dekker, New York. 3. Gibson, G., and William, Cristine. 2000. Functional Foods. CRC Press, Boca Roston, Boston. 4. Goldberg I (Ed.), 1994. Functional Foods. Chapman & Hall, New York. 5. Haberstroh, Chuck E., 1991. Fat and Cholesterol Reduced Foods. Gulf Publishing Company, Huston. 6. Mazza G., 1998. Functional Foods. Biochemical and Processing aspects. Technomic Publishing Company, Basel. 7. Mitchell, J.R. and Ledward D.A. 1986. Functional properties of Food Macromolecules. Elsevier Applied Science Publishing Company, London. 8. Mitchell, H. 2006. Sweeteners and Sugar Alternatives in Food Technology. Oxford’s Blackwell Publishers, Oxford. 9. Mudambi, S.R. and Rajagopla M.V. 1981. Fundamentals of Foods and Nutrition. Wiley Eastern, Delhi. 10. Nabors, Lyn O’Brien, 2001. Alternative Sweeteners. Marcel Dekker, New York. 11. Pomeranz, Y. 1991. Functional Properties of Food Components. Academic Press Publications, San Diego, USA. 12. Sadler M.J. and Saltmarch, Michael. 1998. Functional foods: The consumer, The products and the evidence. Royal Society of London. 13. Saltmarch M. (Ed.) and Butriss, Judd. 2000. Functional foods II: Claims and Evidence. Royal Society of Chemistry, London. 14. Schmidl, Mary K. and Labuza, T.P. 2000. Essentials of Functional Foods Aspen Publishers, Maryland. 15. Shi, J., Mazza, G. and Maguer M. Le. 2002. Functional foods: Biochemical and Processing aspects. CRC press. Boca roston, Boston. 16. Smith, J. 1993. Technology of reduced additives. Blackie Academic and professional, London. 17. Watson, R. R. 2003. Functional foods and Neutraceuticals in cancer prevention. Iowa State Press, Iowa. 17
  19. 19. DT-711 ADVANCES IN LIPID TECHNOLOGY (3+0)ObjectiveTo explain the physicochemical and nutritional characteristics of fats and oils,and their processing and utilization for food purposes.TheoryUnit 1Current Trends in the fats & oil Industry in India and abroad: Sources andutilization of animal, vegetable and marine fats/oils - An overview.Unit 2Basic chemistry structure aspects of fats and oils in general, and milk-fat inparticular, in relation to their processing, properties, utilization andsignificance in human diet.Unit 3The changing concepts in the role of edible fats and oils in human nutritionand health: PUFA, MUFA, CLA, Omega fatty acids, Trans fatty acids,Phytosterol, etc.Unit 4Sources and classification of commercial edible fats and oils : Innovations inthe production and processing of oils and fats from different sources, e.g.animal, plant, marine and microbial lipids for utilization in the dairy and foodproducts; Non-conventional fats/oils for edible purpose – rice bran oil,microbial lipids.Unit 5Advances in refining including degumming, bleaching and deodorization oilsand fats – Existing technologies and new developments - application ofmembrane techniques; Winterization.Unit 6Physico-chemical properties of oils & fats; Polymorphism, crystallizationkinetics; New antioxidants.Unit 7Modification of fats and oils: Physical modification – Fractionation; Chemicalmodification – Hydrogenation and Interesterification; enzymatic/microbialmodification of fats/oils; Cholesterol reducing treatments.Unit 8Applications of fats and oils: Margarine and low-fat table spreads; Bakery andconfectionery fats; Coatings; Shortenings; Salad dressings; Technology ofcooking oils, salad oils and oil based dressings; Frying process and systems;Changes in fats and oils during frying; Snack foods - Processing systems;Modified fats and oils for use in bakery and confectionery products,shortenings and spreads.Unit 9Fat replacers, technological developments in low calories spreads and otherfat-based products. 18
  20. 20. Unit 10Advances in technologies for production of plasticisers, emulsifiers andprotective coatings.Suggested Readings 1. Cambie, R.C. 1989. Fats for the future. International Union of Pure and Applied Chemistry. Ellis Horwood Ltd., Chichester, UK. 2. Gunstone, F.D. and Padley, F.B. (Eds.).1997. Lipid Technologies and Applications. Marcel Dekker, Inc., New York, pp. 834. 3. Hamilton, R.J.1995. Developments in Oils and Fats. Blackie Academic & Professional, Madras. 4. Hoffman, G.1989. Chemistry & Technology of Edible Oils and Fats and their High-Fat Products. Academic Press, London 5. Hui, Y.H. (Ed.).1996. Wiley Baileys Industrial Oil and Fat Products. Vols. 1 to 4. Interscience Publication, John Wiley & Sons, Inc, New York. 6. Kamal, B.S. and Kakuda, Y.1994. Technological Advances in improved and alternative sources of lipids. Blackie Academic & Professional, Madras. 7. Karleskind, A. (Ed). 1996. Oils and Fats Manual, Vol. 2. Properties, Production and Applications. Lavoisier Tec-Doc Publ., Paris. 8. Khan, R.1993. Low-Calories Foods and Food Ingredients. Blackie Academic and Professional Publ., New York.DT-712 ADVANCES IN PROTEIN TECHNOLOGY (3+0)ObjectiveTo explain the characteristics of food proteins and to familiarize students withtheir implications in processing, their interactions in food systems and theirnutritional role.TheoryUnit 1Characteristics of proteins from plant, animal and microbial origins.Unit 2Denaturation of proteins: Effect of processing parameters on denaturation.Effect of denaturation on the physicochemical and biological properties ofproteins in food systems.Unit 3Protein interactions with food constituents: protein-protein interactions.Protein-lipid interactions, protein-polysaccharide interactions, and protein-ioninteractions. Significance of protein interactions: formation and stabilization ofcasein micelle, stability of concentrated milk products, and role of protein infood structure. 19
  21. 21. Unit 4Protein Nutrition: Recent concepts in protein nutrition in man: Enzymedevelopment and protein digestion. Effect of processing on nutritive value ofproteins. Mass and institutional feeding programs: Amino acid fortification offoods and concepts in protein supplementation and complementation.Unit 5Protein hydrolysates-- Production and processing; De-bittering of proteinproducts; Bioactive peptides: their production and properties.Unit 6Recent Technologies: Augmentation of world resources for protein foods:protein from plants, animals and microorganisms.Unit 7Textured vegetable proteins and spun fibre technology: Extrusion cooking-selection of ingredients and formulation, control of operational parameters,microstructure of extrusion cooked foods.Suggested Readings1. Encyclopaedia of Food Science, Food Technology and Nutrition. 1993. Vol. 1-7, Academic Press, London.2. Fennema, O.R. 1985. Food Chemistry. Marcer Dekker, New York.3. Fox P.F. 1983. Development in Dairy Chemistry. Vol 2. Applied Science Publisher, UK.4. Fox P.F. 1992. Advanced Dairy Chemistry. Vol I. Proteins. Elsevier Applied Science, London.5. Macrac R., Robinson R.K. and Sadler M.J. 1993. IDF Special Issue 9303.6. Walstra, P. and Jenness R. 1984. Dairy Chemistry and Physics, John Wiley & Sons, New York.DT-721 PRODUCT MONITORING & PROCESS CONTROL (3+0)ObjectiveTo develop the understanding of the concept of monitoring and optimization offood quality/characteristics and familiarize the students with the techniquesinvolved.TheoryUnit 1The concept of Product-Process Monitoring in dairy and food industries:Definition of ‘quality’; Optimization paradigm; Quality-prediction model basedon quality kinetics and process state equations – Simulation modeling.Process/Product Optimization: Optimization procedures – Search methods,Response surface, Differentiation & Programming methods; Neural Networks;Optimization software.Unit 2Process Control: Objectives; Control loop – Loop elements and theirfunctions; Modes of process control; Control techniques; control equipment. 20
  22. 22. Unit 3Real-time Instrumentation : Sensors; their classification based on Proximity,working principle; examples of applications in process control; Requirementsof on-line sensors; Biosensors – Construction, types, working principles,applications, merits and limitations; Time-temperature indicators – partial-history & full-history indicators; Commercial devices; Applications andlimitations; E-Nose & E-Tongue – Simulation of natural organs; Components& their functions; Applications.Unit 4Flavour analysis: Flavour bioassays – Gas Chromatography-Olfactometrytechniques; Isolation, Separation and detection/Identification of flavourcompounds – GC-MS, LC-MS, NMR, FTIR; analysis of chiral compounds.Unit 5Formation of flavour compounds in milk and milk products during heatprocessing (including UHT processing, caramelization and extrusion cooking),fermentation and ripening (cultured. products and cheese flavour, with specialreference to bitteness) and storage (Maillard browning); Aromalosses/retention during the drying process (in relation to milk powder, cheesepowder and dry cultured products); Industrial processes for extraction ofdesirable and undesirable volatile components from fresh and/or storedproducts by supercritical fluid (SCF) technique.Unit 6Monitoring of Food Structure: (a) Application of Thermal Analysis (DTA andDSC vis-a-vis dilatometry) and Pulse Nuclear Magnetic Resonance (PNMR)spectroscopy in determination of solid-fat content (SFC) of butter in relation tovarious processing and storage aspects; Glass transitions in dairy products;Starch gelatinization.Unit 7Monitoring of Food Structure: (b) Elucidation of crystal characteristics of milkfat in ghee and other fat-rich products by means of X-ray Crystallography withreference to the impact of cooling and storage/handling conditions on thecrystal nature and product texture; Process-induced changes in sub-microscopic particulate properties of milk products; structure-texturerelationship.Unit 8Monitoring of Food Structure: (c) Influence of heat processing and freezingtreatments on protein denaturation and other conformational as well asaggregation-disaggregation phenomena as monitored throughSpectropolarimetry, Circular Dichroism and related techniques.Unit 9Monitoring of Food Structure: (d) Particle-size analysis: Image analysis;Dynamic light scattering; Laser diffraction; Sieving, and other techniques.Unit 10Emerging Spectroscopic techniques in assessment of foods : RamanSpectroscopy and Electron Spin Spectroscopy – Working principles andapplications - Monitoring of irradiated foods, detection of lipid auto-oxidation,etc.; Microwave & NIR absorption/reflection methods for Compositionalanalyses – Automated milk analysers; Proximate principles in cheese andmilk powder. 21
  23. 23. Unit 11Ultrasound in product monitoring: Speed- and Attenuation-basedmeasurements of liquid levels, density, mass flow, etc.Unit 12Monitoring of Chemical Contaminants: Heavy metal quantification by AtomicAbsorption Spectrophotometer; Quantification of Agrochemicals by HPLC;Spectrofluorimetric determination of mycotoxins; Detection and quantificationof Drug Residues.Unit 13Colour Characterization : Colour and appearance (gloss and translucence)monitoring through visual colorimeter, tri-stimulus colorimeters andreflectance spectrophotometer, CIE, Hunter-Lab, Munsel and other systemsof three-dimensional expression of colour; Colour-based Sorting of foods;Computer Vision – Principles, applications and Benefits.Unit 14Objective Assessment of Subjective food-quality characteristics - Pitfalls andPromises.Suggested Readings 1. Acree, T.E. and Teranishi, R. 1993. Flavour Science: Sensible Principles and Techniques. Amer. Chem. Soc., Washington, D.C., USA. 2. Bartlett, P.N., Elliott, J.M. and Gardner, J.W. 1997. Electronic Noses and their Application in the Food Industry. Food Technology; 51 (12) 44-48. 3. Davenel, A. 1996. On-line control and problems with sensors. In Quality Control for Foods and Agricultural Products, by J.L. Multon (Ed.), VCH Publ., London 4. Kress-Rogers, E. and Brimelow, C.J.B. (Eds.). 2001. Instrumentation and Sensors for the Food Industry. CRC Press, Woodhead Publishing Ltd., Cambridge, England, pp. 836. 5. Mann, C.M.D. & Jones, A.A. I994. Shelf-life Evaluation of Foods. Blackie Academic & Professional Publ., London. 6. Peleg, M. and Bagley, E.B. 1983. Physical properties of foods. AVI Publ., Westport, USA. 7. Schartel, BJ. and Firstenberg, Eden, R. 1988. Biosensors in the Food Industry: Present and Future, J. Food Protect. 51(10): 811-820. 8. Tothill, I.E. 2003. Rapid and On-line Instrumentation for Food Quality Assurance. CRC press, Boca raton, USA/Woodhead Publishing Limited, Cambridge, England, 406 pp. 22
  24. 24. DT-722 RESEARCH & DEVELOPMENT MANAGEMENT IN DAIRY INDUSTRY (3+0)ObjectiveTo provide in-depth knowledge to research scholar in selection andmanagement of research project in the area of new product development andin patenting and transfer of technology processes.TheoryUnit 1Current Status of R&D Efforts in Dairy Processing in India and abroad.Unit 2Resource Management: Management of financial and human resources indiary Industry: a) Structure and design of Research and Developmentorgnisation; b) Analysis of organization behaviour – Transactional analysis;and c) Personnel management – Typology analysis, individual and theorganization, team building, human behaviour at work, motivation.Unit 3Management of R&D functions: a) Criterion for the selection of R&D projects;Technology Development Process and b) Techniques for monitoring R & Dfunctions.Unit 4Patenting Laws; Indian Patenting Act/International Protocols for technologytransfer; Transfer of technology from Lab to Plant, HACCP, GMP/GHPpractices in dairy processing. ISO14001, Total Quality Management (TQM),Six-Sigma concept.Unit 5Project proposal writing for research funding, Development of feasibility andtechnical report for dairy plant establishment, evaluation and report writing ofprojects.Suggested Readings 1. NAARM. 1990. Agricultural Research Management. National Academy of Agricultural Research Management, Hyderabad. 2. Encyclopedia of Food Technology and Nutrition. 1993. Academic Press, London. 3. General Information on Patents, The Patent Office, Kolkatta. 4. IPR Bulletins (TIFAC) (www.tifac.org.in) List of Journals1. American Journal of Clinical Nutrition2. Australian Journal of Dairy Technology3. Bioprocess and Biosystems Engineering4. Comprehensive Reviews in Food Science and Food Safety 23
  25. 25. 5. CRC Critical Reviews in Food Science and Nutrition6. Food Engineering7. Food Research International8. Food Science & Technology (LWT)9. Food Science and Technology International.10. Food Technology11. Indian Dairyman12. Indian Food Packer13. Indian Journal of Dairy Science14. International Dairy Journal15. International Journal of Dairy Technology16. International Journal of Food Properties17. International Journal of Food Science and Technology18. Journal of American Oil Chemists’ Society19. Journal of Applied Microbiology.20. Journal of Biotechnology21. Journal of Chemical Technology and Biotechnology22. Journal of Dairy Research23. Journal of Dairy Science24. Journal of Food Biotechnology25. Journal of Food Engineering26. Journal of Food Processing and Preservation27. Journal of Food Protection28. Journal of Food Science29. Journal of Food Science and Biotechnology30. Journal of Food Science and Technology31. Journal of Food Technology32. Journal of Human Nutrition and Dietetics33. Journal of Lipid Research34. Journal of Texture Studies35. Packaging Abstracts36. Packaging India37. Trends in Food Science and Technology Broad Topics of Research1. Application of UF retentates in value added products and health foods.2. Application of reverse osmosis in dairy industry.3. Application of microfiltration in dairy industry.4. Application of nanofiltration in dairy industry.5. Application of modified microorganisms in the manufacture of improved quality dairy products.6. Bio-processing of whey for production of alcoholic beverages.7. Characteristics of newly developed microbial rennet in relation to curd forming behavior of ripened and unripened cheeses8. Crystallization behaviour of milk-fat and its impact on texture of butter and ghee.9. Development of kinetic data on physicochemical changes in different dairy/food products during processing and storage.10. Development of low-cost quality food formulations with protein supplementation. 24
  26. 26. 11. Development of newer fermented milk products with enhanced health attributes.12. Development of newer variety of cheeses from microbial/recombinant rennet using cow and buffalo milk systems.13. Development of pro-biotic cheese and fermented foods.14. Development of improved infant food formulations.15. Development of casein/ whey protein hydrolysates with enhanced functionality for food application.16. Development of fortified foods meant for community nutrition17. Development of indigenous detergents for cleaning and sanitization of membranes.18. Development of mechanized systems for the production of heat desiccated milk sweets/desserts, such as rabri, basundi, kheer/payasam, kalakand, milk cake, etc.19. Dielectric/microwave heating characteristics of milk and milk products – effect of composition and degree of concentration.20. Effects of processing variables on the textural properties of certain indigenous milk products.21. Enhancement of flavor development in cheeses.22. Enhancement of shelf life of food products through packaging.23. Effects of ultrasonic treatment of milk products on their properties and microbial inactivation.24. Effect of bactofugation keeping quality of milk under Indian conditions.25. Extension of shelf life of dairy products by applying Hurdle Technology.26. Effect of season on the compositional profile and physicochemical properties of milk-fat.27. Flavour characteristics of fats from cows, buffaloes, goats and sheep.28. Foaming properties of milk as influenced by its constituents29. Foam formation in cream-- Factors affecting the extent and stability of foam.30. Investigation on quality improvement of dairy foods using novel ingredients.31. Incorporation of fruits for value addition and improvement of nutritional value of traditional milk products.32. Incorporation of cereals for value addition and improvement of nutritional value of traditional milk products.33. Infra-red heating behaviour of milk and milk products.34. Investigation of prebiotic potential of milk molecules and their utilization in development of synbiotic foods35. Isolation and purification of natural antibacterial substances of milk for preservation of milk products36. Low-temperature irradiation of dairy products.37. Process modification of manufacture and storage of ghee to improve granulation and flavour of ghee.38. Preservation of milk by LP system: study of safety aspects through clinical trials.39. Preservation of dairy foods by employing bio-preservatives.40. Process development for herbal dairy products 25
  27. 27. 41. Physicochemical properties of buffalo, goat and sheep milk-fats.42. Rheological and textural characterization of certain traditional dairy foods.43. Relationship between instrumental measurements of dairy/food product characteristics and their sensory assessment.44. Shelf life extension of traditional milk sweets through use of bio preservatives.45. Structure-texture relationships in selected dairy products.46. Studies on extrusion cooking of high protein foods.47. Studies on UHT processing of concentrated milk.48. Studies on the effectiveness of bio-detergents.49. Studies on process development for health foods utilizing milk/milk by- products50. Studies on development of low calorie dairy foods51. Study of moisture sorption isotherms of traditional dairy products and milk sweets52. Study of functional properties of UF retentates.53. Study of fouling behaviour during UHT processing of buffalo milk.54. Technology development for manufacture of specialty foods for aged/sports/diseased persons55. Technology for development of milk-cereal fermented foods56. Technology for production of bioactive milk components and their application in functional foods57. Use of antimicrobial packaging material for shelf life extension of traditional and value added dairy products58. Utilization of dairy by-products in formulated foods59. Utilization of dairy byproducts in production of value added products employing biotechnology.60. Viscoelastic behaviour of buffalo-milk cheeses and other semi-solid products61. Viscometric characterization of flowable buffalo-milk products. 26
  28. 28. 27