SN Food Science and L T P C CH Course

Program Code
Technology Type*
BS201
3 0 0 3 45 PE
Course Code
20BTO349
PRE-REQUISITE Basic Knowledge
CO-REQUISITE
ANTI-REQUISITE Nil

A. Course Description
As a discipline, Food Technology is the combination of engineering, food
science, hotel management, and home science. B.Sc. Food
Technology course is an advanced study of the technology and processing
methods used to develop, research, manufacture, produce, preserve, and
process food and related substances. Food Processing organizations
essentially process, preserve, package, label, and develop fish products,
meat, and poultry products, They also perform quality management, and
research and development of dairy products, food grains, confectionery
products, and fruit & vegetable products and apply Chemistry, Biology,
Engineering, Nutrition and Microbiology to make the manufactured food
safer and available throughout the year (in case of seasonal food).

B. Course Objectives

1.To acquaint students with the knowledge of various facts and concepts of
the food processing industries and with the nutritional value of food.
2.Students acquired knowledge about the constituents, food additives and
enzymes in food processing.
3.Students acquired the knowledge of the fundamentals of food processing
and understand the techniques involved in the food processing and food
preservation

C. Course Outcomes
CO1 Students in learning about food in a variety of settings, enabling
them to evaluate the relationships between food, technology,
nutritional status and the quality of life.
CO2 Skills in designing, producing and evaluating solutions for specific
food purposes
Knowledge, understanding and appreciation of the significant role
of food in society
CO3 Knowledge and understanding of food properties, processing and
preparation and an appreciation of their interrelationship to
produce quality food
 D. Syllabus
Unit-1 introduction to Food and Food 15 hours
additives
Chapter 1 Introduction of science food and applications, Nutrient
properties of food, Types of nutrient food (Proteins,
Carbohydrates, Lipids based foods), vitamins and
Minerals and deficiencies
Chapter 2 Food additives, production of food additives and their
quality and impact on health, Various types of food
processing methods advantages and disadvantages
Unit-2 Food fermentation and Fermented 15 hours
foods
Chapter 3 Introduction to food fermentation: Microorganisms
involved in food fermentation, Preparation of fermented
food products (cheese, yoghurt, alcoholic beverages)
advantages and disadvantages
Chapter 4 Fermented foods: Production technology of bread; brief
account of Indian fermented foods (Idli, Vada, Dosa,
Gundruk).
Unit-3 Food spoilage and preservation 15 hours
Chapter 5 Food spoilage and preservation: Reasons of food spoilage,
methods of preservation, physical (dehydration, Freezing,
freeze-drying, heat, irradiation, Blanching, etc.) and
chemical (antibiotics, organic acids, nitrates and nitrites,
sulphites and sulphur dioxide) methods
Chapter 6 Food born infections and their impact on health and
prevention (Salmonella, Clostridium, Staphylococcus).
Processed food and their adverse effects on health

E. Textbooks / Reference Books

1 Gautam, N. C., Food Biotechnology in Comprehensive

Biotechnology, Vol. 6., Shree Publishers, New Delhi, 2007
2 Gutierrez – Lopez, G. F. et. al., Food Science and Food
Biotechnology. CRC Publishers, Washington, 2003
3 Maheshwari, D. K. et. al., Biotechnological applications of
microorganisms, IK . International, New Delhi, 2006
4 Stanbury, P. F. et. al., Principles of Fermentation Technology, 2nd
Edition, Elsevier,
UK, 1995.
5 Avantika Sharma, Text Book of Food science & Technology, 3rd
Edition, CBS Publishers & Distributers

F. Assessment Pattern - internal and External

The performance of students is evaluated as follows:
Theory
Components Continuous Semester End
Internal Examination
Assessment
 (CAE) (SEE)
Marks 40 60
Total Marks 100

Internal Evaluation Component

Sr. Type of Weightage Frequency Final
No. Assessment of actual of Task Weightage in Remarks
Task conduct Internal
Assessment
As
10 marks
1. Assignment* One Per Unit 10 marks applicable
of each
to course
assignment
types
depicted
above.
Time Bound As
Surprise/Tutor 12 marks for applicable to
2. One per Unit 4 marks
ial Test each test course types
depicted
above.
As
4 marks of
3. Quiz 2 per Unit 4 marks applicable
each
to course
quiz
types
depicted
above.
As
Mid- 20 marks for applicable to
4. 2 per 20 marks
Semest one course types
semester
er Test** MST. depicted
above.
Only for Self
Non
5. Presentation** Study MNG
Graded: Courses.
* Engagement
Task
One per As
Non-
6. Homework NA lecture applicable
Graded:
topic to course
Engagement
(of 2 types
questions) Task depicted
above.
As
Non applicable to
7. Discussion NA One per
Graded: course types
Forum Chapter
Engagement depicted
Task above.
Attendance
8. and NA NA 2 marks
Engagement
Score
 on BB

G. CO-PO Mapping

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
Outcome
CO1 2 1 2 3 3 2 1 1 2 1
CO2 2 2 2 1 2 3 3 2 2 1 2 2
CO3 1 2 3 2 2 2 2 3 1 3 3 1
CO4 3 3 1 2 1 1 1 1 1 2