FST – 102: Fundamentals of Food Science and Technology

[Compulsory/ Selective], [2 Credits], [3rd Semester]

This course will enable to understand Principles of Food Science and Technology, definition of Food Science, Food processing technology, the fundamental physical, chemical, and biochemical nature of foods, Postharvest Managements, Food and Nutrition, Food Constituents (Carbohydrates, Proteins, Fats or lipids, Vitamins and Minerals), Food hygiene and Human Health.

FST – 101: Principle of Food Processing Technology

[Compulsory/ Selective], [3 Credits], [5th Semester]

This course will enable to get basic knowledge on the principles of food processing and preservation, Unit Operation in Food processing, Heat preservation and Processing, Cold preservation and Processing, Food Dehydration, Irradiation, Microwave heating and Canning, extrusion, Pickling, Fermentation, roasting, drying and frying etc., traditional and modern processing technology, Low-temperature processing.

FST – 103: Processing of Agricultural Crops and Value-Added Products

[Compulsory/ Selective], [3 Credits], [6thSemester]

Definition of Value-added products (VAP), plants and animal-based products

Importance of VAP in socioeconomics, Principles of food processing, Food processing operation, Traditional processing technology for VAP, Novel processing technology for VAP, Minimal processing, Beverages, Alcoholic & Lactic Acid fermentation, Traditional food fermentation, Pickled products, Dried and dehydrated products.

FST – 104: Milling and Processing of cereals, pulses and oilseeds (edible oil)

[Compulsory/ Selective], [3 Credits], [6th Semester]

This course will enable to understand Milling of paddy, useful terminology, objective of rice milling, Factors affecting milling quality, hulling of paddy, Rice huller, husk separation, paddy separation, Composition of rice and its milling products, Compartment type, paddy separator, Whitening and polishing for cereals and pulses, Pulse milling, grain structure, Unit operation in pulse, De -husking of pulses, Splitting of pulses Basic processing steps oil extraction, Extraction methods (mechanical extraction, wedge press, hydraulic press, screw press).

FST- 112: Fundamentals in Food Chemistry and Food Microbiology

[Compulsory/ Selective], [3 Credits], [7th Semester]

This course will provide the basics concept in Food Chemistry; history of food chemistry, to assess the role of the chemical composition of a food regarding food quality and nutritional value, water, structure of fat, fatty acids, triglycerides, carbohydrates, proteins, nutrition, monosaccharides, disaccharides, reducing sugars, some properties of sugar, dietary fibre, enzymatic reactions, vitamins, minerals, flavours, contaminants, Maillard reaction, solubility and viscosity enzymes, fat degradation/oxidation including practical work in the lab .

Food Microbiology: types of microbes, taxonomy, morphology, physiology of microorganisms, viruses, prions (potentially parasites), most important representatives, Factors Affecting Microbial Growth, Pathogenic microorganisms and spoilage microorganisms, foodborne illnesses, Growth factors: temperature, oxygen, water activity, pH value, redox potential, nutrients, fundamental in microbiological analysis, cultivation, identification, Controlling microbes in food and food safety. Factors influencing the growth of desired/unwanted microorganisms/ parasites, inhibition/elimination in the production and storage of foodstuffs.

FST – 106: Food Safety and Food Quality Management

[Compulsory/ Selective], [3 Credits], [7th Semester]

This course will enable to understand by the students, awareness by the consumers on Food Safety, control system in food processing, Food Hygiene, Health and food safety, Risks and Hazards, HACCP as a method, Food Inspection,Sanitization and Safety, Food Quality Factors, Food deterioration and its control, Good manufacturing practices, Good hygienic practice, Rules for food safety, Labels, Instructions and Advertisements, Food Safety Standards, Food Safety Risk Monitoring and Assessment, Sensory evaluation, Food Law, Regulation and food policy, Food Safety Programs, Production and Trade Process Control.

FST – 107: Food Preservation and Additives

[Compulsory/ Selective], [3 Credits], [8th Semester]

Definition of food preservation, integrated introduction to fruit, vegetable, cereal ,dairy, seafood and meat Science, Overview of principles of food processing, preservation techniques such as refrigeration, freezing, and freeze drying; vacuum drying. Good manufacturing practices, importance of food preservation, Meat and dairy product preservation, modern food preservation technology, use of food additives, food coloring, food preservative chemicals, Acidity regular.

FST – 108: Laboratory Techniques in Food analysis

[Compulsory/ Selective], [3 Credits], [8th Semester]

Preparation of Sample, Sampling procedure for quantitative analysis, Safety aspects of Laboratory, Food Laboratory design, Determination of moisture, calibration and standardization of instruments, Overall Evaluation, Quality assessment by the use of Chromatographic techniques: GC, HPLC, browning intensity of food product.

FST – 109: Product Development and Food Quality Management

[Compulsory/ Selective], [3 Credits], [9th Semester]

Fundamentals of Food product development, Types of food ingredients and additives, Processes for new product development, nanotechnology in food processing, encapsulation food ingredients, Non thermal process in preservation of food, Blanching processes, functional food, food flavor, product design and product development, Carcinogenic foods, Sanitization and Safety, Food Quality & Food Ingredients and Process.

FST – 110: Processing of Plantation Crops and Spices

[Compulsory/ Selective], [3 Credits], [9th Semester]

Tea leaves: Study on production systems, harvesting, fermentation, drying, roasting processing techniques for tea and spices, processes flow sheet for the manufacture of tea leaves, manufacturing process black tea, quality evaluation and grading, Major spices: Pepper, garlic, coriander, ginger, chili and turmeric, enzymatic synthesis of flavour, fumigation and irradiation of spices.

FST – 105: Food Handling Practices, Packaging, Transportation,

Storage and Labeling

[Compulsory/ Selective], [3 Credits], [9th Semester]

This course will enable to get basic knowledge on Handling practices of Postharvest Crops management and Produce, Packaging of fruits and vegetables; packing house operations; characteristics of food industry, product value chain from the farm gate to Food plate, Processing, Storage and transport of food, storage and marketing, Product Design in value chain, Commercial Transport Services, Quality Control, Codex norms for export of perishables, Declaration, marketing and advertising of food, packaging for food safety and innovation.