Food and Beverages Technology detailed Syllabus for Chemical Engineering (CH), I – scheme has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all the other Chemical Engineering CH syllabus for 6th Sem, do visit Diploma in Chemical Engineering 6th Sem I – Scheme. For all the Chemical Engineering Elective-III subjects refer to Chemical Engineering Elective-III Scheme. The detail syllabus for food and beverages technology is as follows.
Rationale:
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Competency:
The aim of this course is to help the student to attain the following industry identified competency through various teaching learning experiences:
- Optimize the various parameters in the food and beverages manufacturing industry.
Course Outcomes:
The theory, practical experiences and relevant soft skills associated with this course are to be taught and implemented, so that the student demonstrates the following industry oriented COs associated with the above mentioned competency:
- Optimize the cleaning, sorting and grading process.
- Optimize the process parameters for Fruit and Vegetable Processing.
- Optimize the process parameters for different types of Oil Seeds.
- Optimize the process parameters for Brewing different types of Beverages.
- Manage the blending process technology for food additives.
Suggested Exercises:
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Instruments Required:
The major equipment with broad specification mentioned here will usher in uniformity in conduct of experiments, as well as aid to procure equipment by authorities concerned.
Equipment Name with Broad Specifications
- Sieve Shaker or vibrating screen.
- Sieve Shaker or vibrating screen.
- Knife.
- Mixer or Hammer mill and Heating Bath.
- Mixer and Heating Bath.
- Oven or tray dryer
- Mixer and Refrigerator.
- Specific gravity bottle and Viscometer.
- Extractor.
- Titration set up
- Titration set up
- Titration set up
- Fermentor and filtration.
- PH meter.
- Titration set up
- Visit to any food processing industry.
Unit 1
Food Processing
Total Teaching Hours – 08
Distribution of Theory Marks
R Level – 02
U Level – 02
A Level – 04
Total Marks – 08
Unit Outcomes (UOs) (in cognitive domain.
- Enlist methods of raw material cleaning.
- Give various raw materials used in food production.
- State benefits of Sorting and grading of foods.
- List different equipments used for Sorting and Grading process.
- Enlist parameters of cleaning, sorting and grading.
Topics and Sub-topics
- Cleaning process: Introduction to various raw materials used in food Production, cleaning procedures for raw material, their importance and different methods.
- Equipments and machinery used for cleaning of raw materials (screening and drying)
- Sorting and grading process: Types of sorters and graders- (Color sorter, size sorter, shape sorter, weight sorter.)
Unit 2
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Unit 3
Processing of Oil Seeds
Total Teaching Hours – 08
Distribution of Theory Marks
R Level – 04
U Level – 04
A Level – 06
Total Marks – 14
Unit Outcomes (UOs) (in cognitive domain.
- Explain Processing technology of oil seeds.
- Define Solvent Extraction.
- State Purification techniques of oil.
- Define Hydrogenation, plasticizing of Oil.
Topics and Sub-topics
- Production of oil: Processing technology of oil seeds- Oil seed pressing, Solvent extraction, Purification (degumming, refining, bleaching, deodorization)
- Oil Processing: Hydrogenation, plasticizing, tempering, winterization.
Unit 4
Brewing Beverages
Total Teaching Hours – 14
Distribution of Theory Marks
R Level – 04
U Level – 08
A Level – 08
Total Marks – 20
Unit Outcomes (UOs) (in cognitive domain.
- Define the terms related brewing.
- State condition of malting, mashing and fermentation.
- Draw manufacturing process flow diagram of vinegar.
- State mechanism of acetic acid fermentation.
- Give types of wines.
- Define related terms in wine technology.
- Define clarification and aging.
- Draw process flow sheet of wines making.
Topics and Sub-topics
- Brewing process . Jam, Jellies and fruit Preserves : selection, preparation, regulations in production & preservation.
- Vegetable Processing
- Introduction, Raw materials and its role.
- Malting of barley, Mashing, brew kettle boiling, brewing, carbonation, packaging, pasteurization and by products.
- Vinegar process
- Introduction – Types of vinegar, mechanism of acetic acid fermentation, processing – slow process, and quick process.
- Types of wine.
- Process technology of white wine-grape preprocessing, grape juice treatment, fermentation, clarification and aging.
- Process technology of Red, Rose, fortified and sparkling wine.
- Health benefits of wine.
Unit 5
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Suggested Student Activities:
Other than the classroom and laboratory learning, following are the suggested student-related co-curricular activities which can be undertaken to accelerate the attainment of the various outcomes in this course: Students should conduct following activities in group and prepare reports of about 5 pages for each activity, also collect/record physical evidences for their (student’s) portfolio which will be useful for their placement interviews:
- Prepare journals based on practical performed in laboratory.
- Follow the safety precautions.
- Visit any food processing industry and prepare report on it.
- Prepare power point presentation on different food processing products.
Suggested Special Instructional Strategies:
These are sample strategies, which the teacher can use to accelerate the attainment of the various outcomes in this course:
- Massive open online courses (MOOCs) may be used to teach various topics/sub topics.
- L’ in item No. 4 does not mean only the traditional lecture method, but different types of teaching methods and media that are to be employed to develop the outcomes.
- About 15-20% of the topics/sub-topics which is relatively simpler or descriptive in nature is to be given to the students for self-directed learning and assess the development of the LOs/COs through classroom presentations (see implementation guideline for details).
- With respect to item No.10, teachers need to ensure to create opportunities and provisions for co-curricular activities.
- Use Flash/Animations to explain various instruments for measurement
- Guide students in undertaking micro-projects
Suggested Micro-Projects
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Suggested Learning Resources:
- Food Processing Technology P. J. Fellows Wood head PublishingLtd., Cambridge
- Food Processing & Preservation G. Subbulakshmi New Age International Publisher
- Handbook of Food Engineering Practical Valentas Rotstein Singh CRC Press, New York
- Principles of Fermentation Technology – 2nd Edition P. F. Stanbury & A.Whitaker & S. J. Hall Aditya books Pvt. Ltd., New Delhi
- Food, Facts and Principles Maney Shakuntala New age international (P) Ltd., New Delhi
- Food Chemistry Meyer L.H. CBS Publication, New Delhi
Software/Learning Websites:
- https://nptel.ac.in/courses/103107088/33
- https:// nptel.ac.in/courses/103103029/35
- https://onlinecourses.nptel.ac.in/noc18_ar08
- https://public.wsu.edu/~rasco/…/Intro%20to%20Food%20Processing82905.pdf
- https://www.slideshare.net/shilleary/introduction-to-food-processing
- https://www.slideshare.net/…/oilseed-processing-for-smallscale-producers-9582940
- https://www.fda.gov/Food/…/FoodAdditivesIngredients/default.htm
- https://amritt.com/industries/india-consumer…goods…/food-beverage-market-in-india
Course Curriculum Development Committee
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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For detail Syllabus of all other subjects of Chemical Engineering, 6th Sem, scheme I -, visit Chemical Engineering 6th Sem Syllabus for I – Scheme.
For all Chemical Engineering results, visit MSBTE Chemical Engineering all semester results.