M. Tech. ( Food Technology) Course Structure Semester I Sr. No.

1 2 3 4 5 6 7 8 FT 14 9 FT 15 10 FT 16 Subject Code Subject Title L Research Methodology (Audit) Advances in Technology Food Engg. and 2 4 4 4 3 3 Contact hours T 2 2 P Credi ts

FT 10 FT 11 FT 12 FT 13 FTE 1 FTE 2 FTS 1

4 4 4 3 3 2 1

Advances in Food Science and Nutrition Novel Techniques in Food Packaging Elective-I Elective-II Seminar !I Laboratory- I Advances in Food Engg. And Technology Laboratory-II Advances Food Science and Nutrition Laboratory-III Novel Techniques in Food Packaging Total

20 Total Contact hours per week = 28

23

Elective I Elective II FTE-11 : FTE-21: Advances in meat, fish and poultry Advances in processing of dairy technology processing FTE-12: FTE-22: Modern techniques in fruits and vegetable Food rheology and texture processing FTE-23: FTE-13 : d Advances in cereals and pulses processing Waste utilization of food processing technology industries M.Tech Food Technology Syllabus w.e.f from Academic year 2013-2014

Semester II Sr. No. 1 2 3 4 5 6 7 FT 23 8 FT 24 9 FT 25 Subject Code Subject Title Contact hours L Advances in Food Biotechnology Chemical and instrumental analysis of food components Food Quality, Safety and Toxicology Elective-III Elective-IV Seminar !II Laboratory- I Advances in Food Biotechnology Laboratory-II Chemical and instrumental analysis of food components Laboratory-III Food Quality, Safety and Toxicology Total 4 4 4 3 3 T P 2 2 Credit s

FT 20 FT 21 FT 22 FTE 3 FTE 4 FTS 2

4 4 4 3 3 2 1

18 Total Contact hours per week = 26

23

Elective III FTE-31 : Newer developments in bakery confectionery FTE-32: Nutraceutical and functional foods FTE-33 : Food color and flavor technology

Elective IV FTE-41: and Recent developments in processing of plantation crops FTE-42: Simulation and modeling in food processing FTE-43: Project management for food processing industries

M.Tech Food Technology Syllabus w.e.f from Academic year 2013-2014