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For detailed Syllabus of all other subjects of Food Technology FC 5th Sem, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

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For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for processing of spices is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify the sources of spices and certification requirement spices processing Industry.
2. Demonstrate the preparation of major spices processing and its value-added products.
3. Demonstrate the preparation of minor spices processing and its value-added products.
4. Describe the construction and working of spices processing and packaging equipment’s.
5. Prepare the various spices processing products as per FSSAI standard.

Unit I

Introduction to Spices 1.1 Definition of Spices and Condiments, Scope and Importance, Present Status of Indian Spice Industry, Spices growing states, Medicinal value of spices (IKS), Use of spices in Ayurveda (IKS), Use of spices in functional food and nutraceuticals foods. 1.2 Definition of spices and condiments, Classification of spices-based on plant part, economic importance, Based on origin & flavor, climatic requirement. 1.3 Process of Import and export certification (CRES), guidelines for spice house certification, functions of Spices Board Indian. Adulteration in spices and its detection.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Site/Industry Visit Video Demonstrations

Unit II

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Unit III

Processing of Minor Spices 3.1 Coriander, mustard, and cumin processing: – Postharvest technology, packaging and storage and its utilization, Processing of whole and powder. 3.2 Garlic and Onion processing. – Post-harvest technology, Processing of Paste, dehydrated and powder. 3.3 Clove, cinnamon and nutmeg: Post-harvest technology, Processing: whole and powder. 3.4 Leafy spices processing: – Post-harvest technology and drying of Curry leaf, Mint, bay leaf and parsley. 3.5 Tamarind and kokum processing- Post-harvest technology, Paste, dehydrated and concentrate.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations Site/Industry Visit Presentations

Unit IV

Spice Processing and Packaging 4.1 Construction and working of cleaning equipments – Vibratory feeder, Magnetic separator, flat bed sifters, Destoners, air separators, indent separators, spiral separators. Spice reconditioning. 4.2 Construction and working of grinding equipments – Wet and Dry Pulverizes, Hammer mills, vibro-sifting operations, ambient condition grinding, cryogenic grinding. 4.3 Post processing -Ethylene oxide, propylene oxide, irradiation, steam sterilization, HPP and Storage. 4.4 Packaging of spices- Spoilage factor, packaging machines and material for Bulk and Consumer Packaging.

Suggested Learning Pedagogie
Video Demonstrations Presentations Site/Industry Visit Lecture Using Chalk-Board

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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List of Experiments:

1. *Determine extraneous matter and prepare the spices sample for analysis.
2. Analyze the moisture content of spices/spices powder. (Distillation Method)
3. Determine the total ash of a given sample.
4. *Determine the Bulk Density of spices.
5. *Prepare Red chilli powder as per FSSAI standards.
6. Prepare the Red chilli masala powder as per FSSAI standards.
7. *Prepare the Turmeric/powder as per FSSAI standards.
8. Prepare the red / green chilli paste as per FSSAI standards.
9. *Calculate the dry ginger/ginger candy processing cost per kg of product by preparing it.
10. *Prepare the instant tea masala powder by using ginger, cardamom, clove and Cinnamon.
11. *Prepare the Coriander / Cumin powder as per FSSAI standards.
12. Calculate the % of yield of mustard dal by preparing it.
13. *Prepare the ginger-garlic paste as per FSSAI standards.
14. Prepare Onion- garlic masala as per FSSAI standards.
15. *Prepare the dried fenugreek leaves/bay leaf /curry leaf/parsley as per FSSAI standards.
16. *Calculate the processing cost per Kg of datetamarind chutany / Kokam paste or concentrate by preparing it.
17. *Prepare the one blended spices powder -Garam / sambar masala.
18. *Prepare the pickle masala per FSSAI specification. (any one)
19. *Prepare one blended spice powder: Pav bhaji / /Pani puri / chaat masala.
20. Prepare one blended spice powder: Paneer / Biryani/ chicken/ Meat masala.
21. *Demonstrate the extraction of oleoresins from spices
22. Demonstrate the extraction of essential oils from spices.

Self Learning

Micro Project

• Collect the information regarding documentation and procedure for exporting the spices and their value-added products.
• Collect the different curry masala from market and identify the packaging materials and labeling information.
• Calculate production cost per kg for masala chilli powder, Turmeric, cumin and ginger powder.
• Identify the spices processing equipment’s, features and price by online market survey.
• Evaluate the quality and adulteration in spices powder and curry powder by collect the samples from market.
• Prepare the project report regarding various government schemes for startup entrepreneurship in spices processing.

Assignment

• Illustrate sources of spices in India and explain its medicinal value with example.
• Classify the spices on the basis of a plant part, economic importance, based on origin and flavour and climatic requirement.
• Draw the post-harvest processing steps flow sheet for major spices.
• Prepare the table on FSSAI standards for major and minor spices.
• Discuss the pre-treatment, sterilization, packaging and storage process of whole spices.
• Describe the construction and working of spices processing equipment’s.
• State the principle of cryogenic grinding and explain its process for spices.

Self Learning

• http://www.spices.res.in/
• https://www.indianspices.com/
• https://www.fssai.gov.in/
• http://ecoursesonline.iasri.res.in/

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Materials

1. K.G. Shanmugavelu Spices and Plantation Crops Agrotech Publication, Delhi -ISBN:8177541617.
2. Panda H. Handbook on Spices and Condiments (cultivation, processing and extraction) Asia Pacific Business Press Inc. 2010-ISBN-10-8178331322
3. NIIR BOARD The Complete Book on Spices &Condiments (with cultivation, processing & uses) Asia Pacific Business Press Inc. 2013-ISBN-10- 8178330385
4. Shanmugavelu KG , Kumar N. Production Technology of Spices and Plantation Crops 1st Edition, Peter KV Publisher : Agrobios (India), 2018-ISBN-10- 9788177541618

Learning Websites

1. https://www.indianspices.com/marketing/price/domestic/curren t-market-price.html Spices Board of India
2. https://www.fssai.gov.in SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS
3. https://youtu.be/cQ5nN-po0gw Introduction : Technology of Spices and Condiments
4. https://youtu.be/r_J8FOyzjxw History of spices and condiments
5. https://youtu.be/kSphqvaGcCU Present status of India Spices (FT)
6. https://youtu.be/ZrMNr_JfmtE Spice Processing Technician -Orientation Video
7. https://youtu.be/hxUJr2fxfnI?list=PLhWyf911na-XNr-totysuQubX QLXlt6BN Indian Spices IIT madras
8. https://youtu.be/RM5ZQY8HoKE?list=PLhWyf911na-XNr-totysuQubX QLXlt6BN Cleaning and Washing- IIT madras
9. https://youtu.be/UQk955IIJjA Spice oil and Oleoresins: Usages of oleoresins (FT)

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for beverage technology is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Design manufacturing process of packaged drinking water.
2. Prepare fruits and vegetables based beverages as per FSSAI standards.
3. Prepare carbonated beverages as per FSSAI standards.
4. Prepare alcoholic beverages as per FSSAI standards.
5. Outline formulations for new beverages product.

Unit I

Packaged drinking water 1.1 FSSAI/BIS definition and standards of packaged drinking water, Mineral water, drinking water(Purified) 1.2 Sources of water- well, borewel, municipal corporation etc 1.3 Filtration process- process flow chart , sand filters, carbon filter, membrane filters, RO membrane, chlorination, UV treatment, ozonization. 1.4 Equipment’s construction and use- storage tanks, pumps, rotatory filler, conveyors, shrink wrapping machine, labeling machine, blow molding machine for PET bottles, batch coding machine . 1.5 Packaging materials used – PET bottles, caps, shrink wraps.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Unit III

Carbonated beverages 3.1 FSSAI definition and standards of carbonated beverages. 3.2 Ingredients and its role, Formulation Manufacturing process of carbonated beverages. 3.3 Quality of water required and role of food additives, Nitroganetion of Water. 3.4 Syrup Preparation – flow chart and its Pasteurization. 3.5 Carbonation Process, its measurement, filling principles, Packaging material used.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit

Unit IV

Alcoholic beverages 4.1 FSSAI definition and standards of different alcoholic beverages, typical fermenter and its accessories. 4.2 Beer- Manufacturing process, raw material required and their role, Malting of barley, Beer types, brewing. Pasteurization, Packaging. 4.3 Wine – Classification, manufacturing process-red, white and sparkling, processing equipments and Packaging. 4.4 Distilled alcoholic beverages -types manufacturing process – whiskey and rum, raw material, fermentation, distillation standardization, packaging.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

List of Experiments:

1. Identify the FSSAI standards for Packaged Drinking water.
2. *Analyze the organoleptic and physical properties of raw water. (Total Dissolved Solids (TDS), pH, Turbidity, Colour)
3. *Determine the TSS and acidity of given market sample of juices. (any two)
4. *Determine the sulphur dioxide concentration in given juice sample.
5. Determine the benzoic acid concentration in given market sample
6. 7. *Prepare, Preserve and package the RTS from any juice (orange juice) as per FSSAI standards
7. Prepare, Preserve and package the squash from any juice (orange juice) as per FSSAI standards.
8. *Prepare, Preserve and package the cordial from any juice (lemon juice) as per FSSAI standards.
9. *Prepare sugar syrup of 60 and 75 degree Brix used in the manufacturing of carbonated beverages
10. *Prepare, preserve and package a carbonated beverage as per FSSAI standard.
11. Measure the carbonation in given market sample.
12. Prepare , preserve and package beer as per FSSAI standards
13. *Measure the alcohol content in given market sample
14. 5. 17. Prepare and package a caffeinated energy drink as per FSSAI standard.
15. Prepare ready to drink tea/ ready to drink coffee (any one)
16. Prepare, preserve and package flavored milk as per FSSAI standard

Self Learning

Micro Project

• Prepared the wine form different fruit waste and studies its shelf life.
• Compare the different types of fruit beverages in market with respect to nutritive value, compositions and FSSAI specifications.
• Studies on natural fruit juice beverages processing technology.
• Data collection with respect to wine processing equipment’s, layout, FSSAI standards and costing required to startup small scale wine processing plant.
• Data collection with respect to carbonated beverage processing equipment’s, layout, and FSSAI standards and plant costing, required to startup small scale wine processing plant.
• Defects in wine and fruit base beverages

Assignment

• Describe the carbonation Technology
• Write the BIS standards for Mineral Water.
• Name the Fruit Juice processing equipment’s and describe its features.
• List the alcoholic beverages with respect to FSSAI standards.
• Outline the Aseptic fruit juice technology.
• Outline the process of Excise Department licensing and documentation.
• Collect the information for alcoholic beverages startup License: Checklist, Fee and Procedure, and Labelling guidelines.

Term Work

• Prepare journal for laboratory work

Self Learning

• FSSAI website – https://fssai.gov.in/
• Indian Beverages Association (IBA) website https://www.in-beverage.org/

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. Philip R. Ashurst Chemistry and Technology of Soft Drinks and Fruit Juices John Wiley & Sons, Ltd ISBN: 9781444333817
2. Alan H. Vamam BEVERAGES technology, chemistry and microbiology Jane P. Sutherland Head of Food and Beverage Microbiology Section Institute of Food Research Reading Laboratory Reading UKISBN 978-0-41245720-3
3. David P. Steen and Philip R. Ashurst Carbonated Soft Drinks: Formulation and Manufacture Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UKISBN-13: 978-14051-3435-4 ISBN-10: 1-4051-3435-6
4. Nirmal K. SinhaJiwan S. SidhuJozsefBarta ´ James S. B. Wu M. Pilar Cano Handbook of Fruits and Fruit Processing Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing.ISBN-13: 978-08138-0894-9/2012.
5. Eiri Board Technology Of Water And Packaged Drinking Water Engineers India Research Institute (1 January 2012)ISBN-10 ? : ? 9380772114, ISBN-13 ? : ? 9789380772110
6. P. F. Stanbury& A.Whitaker& S. J. Hall Principles of Fermentation Technology – 2nd Edition B.H.Publisher, ISBN-10: 0750645016
7. Wood, Brian J.B. Microbiology of Fermented Foods Springer US, ISBN 978-1-4613-0309-1
8. Deepak Mudgil & ShewetaMudgil BEVERAGES: PROCESSING AND TECHNOLOGY Imprint Scientific Publishers,ISBN9789387869363

Learning Websites

1. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id= 147627 FRUIT BEVERAGES AND DRINKS
2. https://youtu.be/vdPJi-KdWwg Physical, Chemical and Biological Characteristics of Water
3. https://youtu.be/Y7_KdQF9saM Lecture 29 : Wine industry NPTEL
4. https://youtu.be/XvWlZttdbHk Lecture 27 : Brewing industry NPTEL
5. https://youtu.be/JPcap80yvxE Lecture 17: Overview of the fermenter NPTEL
6. https://youtu.be/ZD3auEylazQ?feature=shared Fundamentals of food processing Engineering
7. https://youtu.be/iK8pTFCJbQU Lecture 16 Carbonated beverages Part 1

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for processing of edible oilseeds is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Prepare raw materials for oil extraction using post-processing steps.
2. Apply solvent extraction for edible oil..
3. Apply chemical and physical treatments to refine edible oil.
4. Preserve edible oil quality according to FSSAI guidelines.
5. Prepare value-added products from edible oil.

Unit I

Production of oils 1.1 Introduction- Present Status of vegetable oils in India, Major and Minor Sources of oilseeds in India, Definition oil, Types of fatty acids, Nutritional composition of Major oil seeds. 1.2 Seed handling and storage – Seed arrival, drying and Storage of oilseeds, Seed reception and precleaning. 1.3 Construction and Working of Mechanical oil extraction equipment’s- Batch type press- Open and close system, Cold press- Ghana (IKS), Hydraulic press, Continuous screw expeller. 1.4 Oil seeds Production- Pressing of seeds soybean, Cottonseed, Peanut and sunflower seeds.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Unit III

Edible Oil Refining 3.1 Role of edible oil refining process, name the components separated during refining, Compare the chemical and physical Refining process. 3.2 Principle, Process conditions, processing flow sheet and equipment used for oil Filtration, Degumming and Dewaxing process, Physical refining process of oil 3.3 Principle, Process conditions, processing flow sheet and equipment used for oil Neutralization / Caustic refining, Bleaching and Deodorization process.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations

Unit IV

Packaging and Quality control of oil 4.1 Storage tank and factors affecting oil quality during storage. 4.2 FSSAI specification for soybean oil, Sunflower oil, and groundnut oil. 4.3 Procedure of estimation of Moisture, Free fatty acids, Iodine value, peroxide value, and Saponification value. 4.4 Vegetable oil packaging materials and its BIS guidelines. 4.5 Vegetable oil package labeling guidelines, FSSAI guidelines for Oil blending, fortification, and Antioxidants.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

List of Experiments:

1. *Analysis the physical properties of given oil seed ( Sample-Moisture, Size, containments etc.)
2. *Prepare the report on market survey regarding- Major edible oil in market, labeling information, rates per kg/liter, packaging material, enrichment and shelf life
3. Determine the % of oil yield from given oil seed by cold pressing.
4. *Determine the % of oil yield from given oil seed by hot pressing.
5. *Determine the % of oil yield from given oil seed sample by solid liquid extraction. ( Soxhlet extractor/ batch extractor)
6. Analysis the physical properties of given edible oil sample.( Density, reflective Index, Melting point , Smoke, Flash and fire points etc.)
7. *Estimate the Free fatty acid of given fresh oil sample.
8. *Estimate the Free fatty acid of given cooked /Used oil sample.
9. *Estimate the Iodine value of given oil sample.
10. *Estimate the Peroxide value of given oil sample.
11. Estimate the Saponification value of given oil sample.
12. *Prepare the Shortening as per FSSAI Standards
13. Prepare the margarine as per FSSAI standards
14. *Prepare The Mayonnaise as per FSSAI Standards.
15. Prepare the non-Dairy Whipping Cream.
16. Demonstrate auto form fill seal machines for pouch filling of oil.

Self Learning

Micro Project

• Compare the different types of oilseed oils with respect to nutritive value, compositions and FSSAI specifications.
• Prepared the cold press oil form different oilseeds and studies its shelf life.
• Study oil quality changes related to cooking time and temperature during frying.
• Prepare the value added products from waste (Meal) in oil processing Industry.
• Collect and compare data on oilseed processing equipment needed for a small-scale oil processing plant.

Assignment

• Outline the Current status of oil industry in India.
• Describe the oil extraction process by traditional process.
• Describe the oil extraction methods and its refining process.
• List the name manufacture oils available in local market.
• Describe the packaging material for oil and label FSSAI guidelines for oil.

Self Learning

• FSSAI https://fssai.gov.in/-FSSAI
• https://oilseeds.dac.gov.in/- Directorate of Oilseeds Development (DOD)
• Swayam https://onlinecourses.nptel.ac.in/ -Swayam course

Term Work

• Prepare a journal for laboratory work

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. EIRI Board Technology Book of Oilseeds Processing, Oils & Fats and Refining Engineers India Research Institite, ISBN-109789380772073
2. Fereidoon Shahidi Bailey’s Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies Wiley-Interscience, ISBN-10- 0471385484
3. Wolf Hamm Edible Oil Processing Second Edition Wiley-blackwell- John Wiley & Sons, Ltd, ISBN 978-14443-3684-9 (hardback)
4. Frank D. Gunstone Vegetable Oils in Food Technology: Composition, Properties and Uses Print ISBN:9781444332681 |Online ISBN:9781444339925 |DOI:10.1002/9781444339925 Copyright © 2011 Blackwell Publishing Ltd.
5. Lawson, H. W. Food Oils and Fats Technology, Utilization and Nutrition Springer Science+Business, eBook ISBN 978-1-47572351-9
6. Richard D. O’Brien Fats and Oils Formulating and Processing for Applications, Third Edition Pub. LocationBoca Raton ImprintCRC Press- eBook ISBN9780429148064

Learning Websites

1. https://youtu.be/AJngmAeeCCg Extraction of Oil-NPTEL
2. https://youtu.be/JmZwjDewEWM Extraction of Oil-2-NPTEL
3. https://youtu.be/AJngmAeeCCg Refining of Oil-NPTEL
4. https://youtu.be/a2QrgTPd8Nw Vegetable Oils and Processing-NPTEL
5. https://onlinecourses.nptel.ac.in/noc24_ag09/unit? unit=20&le sson=33 Oil & Fats Processing Industry -Current Status, Issues and Challenges
6. https://onlinecourses.nptel.ac.in/noc24_ag09/unit? unit=20&le sson=37 Composition, Nutrition and Health Values of Animal Fats and Oil
7. https://onlinecourses.nptel.ac.in/noc24_ag09/unit? unit=22&le sson=52 Antioxidants in Edible Oil
8. https://youtu.be/gx1pynIDVGk Lecture 34: Modified Fats-NPTEL
9. https://youtu.be/KvVLvUanM-g Lecture 35: Rancidity-NPTEL
10. https://youtu.be/Mgf4Gac1IkM Lec 6: Processing of Oils and Waxes-NPTEL

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for entrepreneurship development and startups is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify one’s entrepreneurial traits.
2. Use information collected from stakeholder for establishing/setting up/founding starts up
3. Use support systems available for Starts up
4. Prepare project plans to manage the enterprise effectively

Unit I

Introduction to Entrepreneurship Development 1.1 Entrepreneurship as a career – charms, advantages, disadvantages , scope- local and global 1.2 Traits of successful entrepreneur: consistency, creativity, initiative, independent decision making, assertiveness, persuasion, persistence, information seeking, handling business communication, commitment to work contract, calculated risk taking, learning from failure 1.3 Types of enterprises and their features : manufacturing, service and trading

Suggested Learning Pedagogie
Presentations Lecture Using Chalk-Board

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Unit III

Support System for Startup 3.1 Categorization of MSME, ancillary industries 3.2 Support systems- government agencies: MCED, NI- MSME, PMEGP,DI, KVIC 3.3 Support agencies for entrepreneurship guidance, training, registration, technical consultation, technology transfer and quality control, marketing and finance. 3.4 Breakeven point, return on investment (ROI) and return on sales (ROS).

Suggested Learning Pedagogie
Presentations Lecture Using Chalk-Board

Unit IV

Managing Enterprise 4.1 Techno commercial Feasibility study, feasibility report preparation and evaluation criteria 4.2 Ownership, Capital, Budgeting, Matching entrepreneur with the project 4.3 Unique Selling Proposition [U.S.P.]: Identification, developing a marketing plan. 4.4 Preparing strategies of handling business: policy making, negotiation and bargaining techniques 4.5 Risk Management: Planning for calculated risk taking, initiation with low cost projects, integrated futuristic planning, definition of startup cycle, ecosystem , angel investors, venture capitalist 4.6 Incubation centers and accelerators : Role and procedure

Suggested Learning Pedagogie
Presentations Lecture Using Chalk-Board

List of Experiments:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Self Learning

Micro Project

• Prepare a ‘ Women entrepreneurship business plan ‘ Choose relevant government scheme for the product/service
• Prepare a ‘Pitch- desk’ for your start up
• Prepare a business plan for a. Market research b. Advertisement agency c. Placement Agency d. Repair and Maintenance agency e. Tour and Travel agency
• Prepare a ‘Social entrepreneurship business plan, plan for CSR funding.
• Prepare a business plan for identified projects by using entrepreneurial eco system for the same (Schemes, incentives, incubators etc.)

Laboratory Equipment

1. Computers with internet and printer facility All

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Websites

1. http://www.mced.nic.in/allproduct.aspx MCED Product and Plan Details
2. http://niesbud.nic.in/Publication.html The National Institute for Entrepreneurship and Small Business Development Publications
3. http://niesbud.nic.in/docs/1standardized.pdf Courses : The National Institute for Entrepreneurship and Small Business Development
4. https://www.nabard.org/content1.aspx?id=23andcatid=23andmid= 530 Government Schemes
5. https://www.nabard.org/Tenders.aspx?cid=501andid=24 NABARD – Information Centre
6. http://www.startupindia.gov.in/pdffile.php?title=Startup%20I ndia%20Action%20Planandtype=Actionandq=Action%20Plan.pdfandc ontent_type=Actionandsubmenupoint=action Start Up India
7. http://www.ediindia.org/institute.html About – Entrepreneurship Development Institute of India (EDII)
8. http://www.nstedb.com/training/training.htm NSTEDB – Training

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for fruits and vegetables technology is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Classify fruits and vegetables and their physiological changes.
2. Discuss the manufacturing process of vegetable products according to FSSAI standards.
3. Outline the fruit product manufacturing process per FSSAI standards.
4. Apply drying and dehydration techniques for fruits and vegetables.
5. Use canning and freezing techniques for fruit and vegetable processing.

Unit I

Post Harvest Management of Fruits and Vegetables 1.1 Introduction: Current scenario of fruits and vegetables in India, Classification of fruits & vegetables, Definition of maturity, Maturity Index (physical, chemical, physiological.) 1.2 Post-harvest Management: Post-harvest physiological and biochemical changes in fruits and vegetables, ripening of climacteric and non-climacteric fruits (IKS), Factors affecting ripening of fruits and vegetables. chemicals used for accelerating and delaying ripening of fruits and vegetables, uses of ethylene. 1.3 Storage practices: CAS and MAS, Hypobaric storage, Zero energy cool chamber and Cold storage.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Unit III

Fruits Processing 3.1 Fruit beverages: Types of Fruit beverages, Equipment for fruit juice- washing, Halving and Burring machines, continuous screw expeller press, Plunger press, Roller type press, apple grater, Basket press, Rack and cloth press. 3.2 Preparation of fruit juices: selection of fruit, preprocessing, extraction of juice, de-aeration, straining, filtration, and clarification. Production process of Fruit Juice, RTS, squash, Kokam, cordials, nectars, 3.3 Preservation of fruit juices: Pasteurization, use of chemical preservatives, Preservation by sugars, Freezing, Drying, irradiation, Aseptic processing, carbonation, Defects in fruit beverages. 3.4 Jam, Jellies, Marmalades and Fruit preserves: Role of sugar, pectin, acid, uses of pectin, Production process of jam, Jelly and Marmalades, Fruit preserves, Candies, Fruit leathers, bars & toffees.

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit

Unit IV

Drying & dehydration of fruits & vegetables 4.1 Introduction: Principles of drying and dehydration (IKS), Pre-treatment process, Temperature for drying, factors affecting drying. 4.2 Dehydration of Vegetables: Production process of onion powder, Dried-Peas, Okra, Potato, Methi, Mushroom and Tomato. 4.3 Dehydration of fruits: Production process of Raisin, Anardana, Mango slabs, Dried- Fig, Jackfruit and Bananas. 4.4 Fruit Powders: Using spray drying- Mango, Amla, Papaya, Strawberry, orange powder, Packing and Storage

Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

List of Experiments:

1. Demonstrate the ripening of fruits by natural and artificial
2. *Determine the maturity indices by chemical method
3. Determine the maturity indices by physical method
4. *Prepare the potato chips and estimate processing cost per kg of product.
5. *Demonstrate preparation of carrot toffee
6. *Prepare tomato ketchup/sauce by using preservative as per FSSAI specification
7. *Prepare pickles mango/lemon/green chili/mix (any one )
8. Demonstrate preparation of orange/ mango/lime squash as per FSSAI specification. (any one)
9. *Prepare the fruit cordial FSSAI specification
10. *Prepare the Mango or apple jam or mix fruit jam as per FSSAI specification.
11. Prepare the jam Marmalades/ jelly Marmalades as per FSSAI specification
12. Prepare the guava Jelly as per FSSAI standards
13. Prepare Kokam/ mango/lemon/amla syrup (any one)
14. *Demonstrate the preparation of amla candy.
15. *Demonstrate drying of vegetables onion/ methi/tomato (any one)
16. *Demonstrate drying of fruits Raisin/Anardana/Mango slabs
17. *Prepare fruit powder Mango/Amla/Papaya as per FSSAI (any one) specification
18. Calculate the strength of syrups by square method of different brix.
19. Prepare the brine solution of different strength and analyses its strength of brine by salometer
20. *Demonstrate the canning process of fruits and vegetables.
21. *Demonstrate preparation of frozen peas/carrot/potato cubes (any one)
22. Demonstrate preparation of frozen corn/grapes/apple (any one)

Self Learning

Micro Project

• Prepare four types of dehydrated fruits and vegetables using a solar dryer or cabinet dryer.
• Survey and gather information on fruit beverage types, ingredients, shelf life, and prices in the local market.
• Conduct a comparative study on natural versus artificial ripening of fruits and vegetable
• Prepare different types of fruits and vegetables products as per FSSAI standards
• Gherkin Vegetable pickle preparation.

Assignment

• Prepare a chart of permissible preservative levels in fruit and vegetable products according to FSSAI norms.
• List the applications of equipment used in the fruit and vegetable processing industry.
• Describe the frozen changes in fruits and vegetables.
• Collect the information of current scenario of fruits and vegetables in India
• Describe the principles of canning and the types of can used in the canning industry.

Term Work

• Prepare journal for laboratory work

Self Learning

• Swayam https://swayam.gov.in/nc_details/NPTEL
• FSSAI https://fssai.gov.in/ – FSSAI
• Ministry of Food Processing Industries https://www.mofpi.gov.in/
• National Horticulture Board (NHB) https://www.nhb.gov.in

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. Giridharilal Sidappa and Tandon Fruit & Vegetable Preservation ICAR New Delhi, ISBN-10 : 9788171640904 ISBN-13 : 978-8171640904
2. R.P.Srivastava & Sanjeev Kumar Fruit & Vegetable Preservation Principles & Practices International Book distributing Co., Lucknow ISBN-10 : 8123924372 ISBN-13 : 9788123924373
3. D.K.Salunkhe & S.S.Kadam Handbook of Vegetable Science & Technology Marcel Dekker Inc., New York, ASIN : 0824701054 ISBN-10 : 8126525665 ISBN-13 : 978-0824701055
4. G.Subbulakshmi Food Processing and Preservation New Age International Publishers, New Delhi, ISBN-10 : 8122412831 ISBN-13 : 9788122412833
5. Ranganna Handbook of Quality Analysis and Quality Control of Fruit & Vegetable Products Tata McGraw Hill Publishing Co. Ltd., New Delhi ISBN-10 : 9780074518519 ISBN-13 : 978-0074518519

Learning Websites

1. https://youtu.be/l5SnVLsitdE?si=KGBC_3exJmf1l8ps Respiration and Ripening process
2. https://youtu.be/AzynuYx5pN4?si=ts341UhaunP93EWy Storage of fruits and vegetables
3. https://youtu.be/u8CVwxLtD14?si=3QmysW19UlCzMsjv Post harvest Operations
4. https://youtu.be/ZozA1gHNoDA?si=YYFmoAsa2rn49Gnj Apple Jam Processing
5. https://youtu.be/DCISyx8ceWc?si=Erf73ofy998UguEN Mango Leather Processing
6. https://youtu.be/k-KHRJkVaGI?si=m9ZEEVb1INQuEqvZ Food drying & dehydration
7. https://youtu.be/AupMh-nv1Hg?si=2bL0yTFhc0fHv5SP canning of fruits and vegetables
8. https://youtu.be/3qEwfIif89U?si=aCLfvrTFLtfInmaq Freezing of fruits and vegetables

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food quality and safety regulations is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Measure quality attributes of food.
2. Evaluate quality of food using sensory evaluation
3. Prepare HACCP plan for ensuring safety of food
4. Evaluate compliance of food with respect to licensing, prohibitions and food recall regulation under FSSAI
5. Evaluate compliance of food with respect to labeling, health supplements, organic and fortified foods under FSSAI

Unit I

Food Quality 1.1 Food quality and its role in food industry, need of quality control, Quality attributes 1.2 Color- Colour measurement systems -Hunter L,a,b , Munsell color, Tintometer 1.3 Texture- Physical characteristics of foods, Texture measuring Instruments , Construction and working of texture analyzer, interpretation of force deformation curve 1.4 Types of Viscometers and their working principle, Construction and working of Brookfield Viscometer, Bostwick Consistometer

Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Unit III

Food Safety Systems 3.1 HACCP- Terms and definitions, GMPs and GHPs 3.2 Types of hazards, CCP Decision tree, Hazard analysis, Seven Principles of HACCP , Twelve steps of HACCP implementation, HACCP-equipment wise Hazards. 3.3 FSMS/ISO 22000- Terms and definitions, PRPs and OPRPs 3.4 General Requirements of ISO 22000, PDCA cycle

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations

Unit IV

Food Regulations-I 4.1 Roles of important organizations- FSSAI, CODEX, FSSAI, BIS , AGMARK, APEDA,EIC, Legal Metrology 4.2 General hygiene & sanitary practices as per FSSAI, Licensing procedure and Powers and duties of Food Safety Officer 4.3 List of contaminants, toxins and residues , prohibitions and restrictions as per FSSAI 4.4 Food recall procedure as per FSSAI Presentations Video Demonstrations Lecture Using Chalk-Board

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

List of Experiments:

1. Measure color of given food sample using HunterLab / Munsell color chart
2. Measure texture (Hardness) of given food sample using texture analyzer.
3. *Determine the viscosity of given food sample using Brookfield viscometer/ Bostwick Consistometer.
4. *Evaluate the quality of given food sample using Paired comparison test
5. *Evaluate the quality of given food sample using Duo-Trio test
6. *Evaluate the quality of given food sample using Triangle test
7. Evaluate the quality of given food sample using Ranking test
8. *Evaluate the quality of given food sample using Hedonic rating test
9. *Prepare sample HACCP plan for dairy industry
10. *Prepare sample HACCP plan for spice industry
11. Prepare sample HACCP plan for fruits and vegetable industry
12. Prepare sample HACCP plan for fish industry/ Meat & Poultry Industry
13. *Prepare check list for inspecting general hygiene & sanitary practices to be followed by all food business operators as per FSSAI
14. *Prepare a dummy application for getting FSSAI registration/ license as per FSSAI
15. *Prepare a sample food recall plan as per FSSAI
16. *Check the compliance of given food sample with respect to general labeling requirements as per FSSAI
17. Design the label for given food sample according to general labeling requirements as per FSSAI
18. Design label for organic food as per FSSAI.

Self Learning

Self Learning

• https://fssai.gov.in/- FSSAI
• https://www.who.int/-World Health Organization (WHO)
• https://www.fao.org/fao-who-codexalimentarius/about-codex/en/-Codex Alimentarius

Assignment

• Explain the colour measurement systems.
• Explain construction and working of texture analyser .
• Describe the types of viscometers and explain their working principle.
• Define Quality and describe quality attribute of food.
• Define sensory evaluation and explain sensory qualities of food.
• Explain difference tests of sensory evaluation.
• Explain the hedonic rating test.
• Describe twelve steps of HACCP implementation.
• Explain PDCA cycle.
• Explain the role of important organizations ensuring safety of food.
• Define fortification and state standards for fortified foods as per FSSAI.
• State general labeling requirements as per FSSAI.

Micro Project

• Prepare sample FSMS plan for wheat milling industry.
• Compare the viscosity of liquid food products (Any four) available in local market .
• Compare the quality of snack food products available in market using sensory evaluation on the basis of colour, texture, taste and overall acceptability. .
• Prepare a bakery food product and compare its quality with similar product available in market.
• Prepare a model showing laboratory setup of a sensory evaluation lab.

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. S. Ranganna Handbook of Quality Analysis and Quality Control of Fruit & Vegetable Products Tata McGraw Hill Publishing Co. Ltd., New Delhi ISBN-10 : 9780074518519 ISBN-13 : 9780074518519
2. Yasmine Motarjemi Food Safety Management Academic Press (Elsevier) 32 Jamestown Road, London NW1 7BY, UK SBN: 978-0-12-3815040
3. Amihud Kramer Quality Control for the Food Industry: Fundamentals(V1) Avi Publishing Company ISBN-10 : 0870550721 ISBN-13 : 978-0870550720
4. Alli, Inteaz Food quality assurance : principles and practices CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431 ISBN 1-56676-930-2

Learning Websites

1. www.fssai.gov.in FSSAI regulations
2. https://www.iso.org/iso-22000-food-safety-management.html ISO 22000
3. https://bis.gov.in/ BIS role
4. https://apeda.gov.in/apedawebsite/ APEDA role
5. https://www.youtube.com/watch?v=jxz6VMPtdmU&t=1255s Quality Attributes of food
6. https://www.youtube.com/watch?v=-_2yrUL2kNw Sensory Evaluation
7. https://www.youtube.com/watch?v=Y5VJ-sAdMN0 Food Laws

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for dairy technology is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Describe the physic-chemical properties of milk constituents and milk.
2. Testing the raw milk quality and use pasteurization process for market milk.
3. Outline the production process of major special milks.
4. Prepare the Ice -Cream, Cheese, and Condensed Milk as per FSSAI standards.
5. Prepare the various Indian traditional dairy products as per FSSAI standards.

Unit I

Market Milk 1.1 Milk Introduction: Current scenario of dairy Industry in India, Definition of Milk, FSSAI Standards of different types of milks, Composition of milk, Factors affecting on milk composition. 1.2 Milk Chemistry: Major and Minor milk constituents and their properties. 1.3 Physico-chemical Properties of Milk: Acidity, pH, Density, Specific gravity, Frizzing point, Color and flavour of milk. 1.4 Milk Microbiology: Sources of milk contamination, Spoilage of milk, Bacterial standards for raw milk 1.5 Milk Collection: Hygienic milk production, Milk collection systems, Principle and methods of Cooling, chilling tank types, Milk Transportation methods and Action of milk on metals.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Site/Industry Visit Video Demonstrations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Unit III

Special Milks 3.1 Sterilized milk: Definition, advantages and disadvantages, In-bottle and aseptic sterilization process. 3.2 Homogenized milk- Definition, advantages and disadvantages, factors affecting and manufacturing process. 3.3 Sterilized Flavoured milk: Definition, Types, Ingredients calculation and manufacturing process. 3.4 Standardized milk- Definition, advantages, Milk standardization process by Pearson’s square method and manufacturing process. 3.5 Rehydrated, Recombined Toned and Double Toned milk: Definition, advantages and production process

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations Site/Industry Visit

Unit IV

Dairy Products 4.1 Ice Cream: Definition, FSSAI standards for Ice cream and frozen desert, Classification, Dairy and non-dairy ingredients, Manufacture process flow sheet, Ice Cream Mix Standardization, Ice cream mix preparation process, Pasteurization and homogenization of mix, Process of aging and freezing the mix, Overrun, packaging, hardening and storage of Ice cream. 4.2 Cheese: Definition, Types of cheese, Cheddar CheeseProduction process, culture and renneting process, Cheddaring steps, Post processing operations and its objects. 4.3 Condensed Milk: Definition of Sweetened and unsweetened condensed milk, Production process of sweetened condensed milk. 4.4 Whole and Skim milk Powder: Definition of WMP, SMP, Dairy whitener, Production process by Spray dried system.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations Site/Industry Visit

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

List of Experiments:

1. Analyse the milk at platform level-Organoleptic test- color, Smell, Test Appearance, and Temperature and COB.
2. *Determine the density and specific gravity of the given Milk sample.
3. *Estimate the pH and acidity of the given Milk sample.
4. *Determine the fat and SNF content of given Milk sample.
5. *Determine the alcohol and MBRT test of given milk sample. 4
6. 2
7. *Prepare the Sterilized chocolate-flavored milk as per FSSAI standards.
8. Prepare the pasteurized fruit / synthetic Flavoured milk as per FSSAI standards.
9. Preparation of soya milk and tofu as per FSSAI standards
10. Prepare the standardized milk from the given milk sample.
11. *Prepare the High-fat cream Ice cream (Plain) as per FSSAI standards
12. *Prepare the Medium Fat Ice Cream (Chocolate/Fruit/Nut) as per FSSAI standards.
13. Prepare the basundi as per FSSAI standards.
14. *Prepare the khoa as per FSSAI standards.
15. *Prepare the Curd as per FSSAI standards.
16. *Prepare the Shrikhand / Amrkhand / Fruitkhand as per FSSAI standards.
17. Prepare the Lussi as per FSSAI standards.
18. *Prepare the Paneer as per FSSAI standards.
19. Prepare the Butter from culture cream milk.
20. *Prepare the Ghee as per FSSAI standards.

Self Learning

Micro Project

• Identify the equipments required to startup a small milk processing unit and prepare the project report on milk collection and chilling center setup.
• Collect the different types of special milk available in the market and prepare the report based on labeling information.
• Prepare the two value added products based on Khoa.
• Prepare the two ready-mix products based on dairy Ingredients and calculate the cost per kg of product.
• Prepare the model layout of small scale dairy plant.
• Prepare the milk adulteration kit.
• Determination of antibiotics in milk.
• CAP- packaging of Dairy products.
• Collect information on SCADA in dairy Industry.

Assignment

• Draw the flow sheet of milk composition chart.
• Enlist the different types of milk with fat and SNF%.
• Describe the milk collection system in India.
• Outline the milk pasteurization process.
• Draw the sketch of pasteurization process setup.
• Describe the construction of plate heat exchanger.
• Write the CIP steps for Milk cans, Tanker and pasteurization plant.
• Describe the production process flow sheet for special milk
• Describe the production process of Ice-cream.
• Calculate the Ice-cream mix standardization with respect to raw material used.
• Write the FSSAI standards for Indian dairy products.
• Describe the manufacturing process of Indian dairy products

Self Learning

• https://swayamopenid.b2clogin.com/
• https://fssai.gov.in/
• https://www.nddb.coop/
• Website www.iaritoppers.com for Agri. Study Material on Dairy Technology.

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. De Sukumar Outlines of Dairy: Technology Oxford; 1st edition (28 March 2001) ISBN-10 : 9780195611946 ISBN-13 : 978-0195611946
2. P. Walstra T. J. Geurts A. Noomen A. Jellema M. A. J. S. van Boekel Dairy Technology Principles of Milk Properties and Processes Marcel Dekker, Inc. 270 Madison Avenue, New York ISBN-10-0824746414, ISBN-13-9780824746414
3. Hui Y.H Dairy Science And Technology Handbook: Principles And Properties John Wiley (WSE & Exclusive Indian Spl. Price Titles); 1st edition (1 January 2014) ISBN-10 : 9788126547241 ISBN-13 : 978-8126547241
4. Subrota & Mandal, Surjit & Mishra, Birendra Dairy Product Technology Recent Advances Daya Publishing House, ISBN13:9789351243687 ISBN10:9351243680

Learning Websites

1. https://youtu.be/hg7P2sv35WU? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 19 : Milk – Constituents NPTEL
2. https://youtu.be/oC2-dZ0O_Po? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 20 : Constituents of Milk – NPTEL
3. https://youtu.be/3VbDALyYbJc? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 21 : Milk Fat
4. https://youtu.be/C47wJ8ghzdk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 25 :Milk Protein NPTEL
5. https://youtu.be/pucrkgwTl5Y? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products
6. https://youtu.be/fF9GOrAKU3g? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 41 : Milk Pasteurization
7. https://youtu.be/McOKCQ-WBbk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 44 : Milk Pasteurization and Homogenization
8. https://youtu.be/Upvyv1-uFJo? list=PLbRMhDVUMngcEbpL7hD9XtWh 391A-ciCY Lecture 49 : Types of Available Milk in the Market
9. https://youtu.be/f0JPX3HK_3M? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 53 : Ice Cream
10. https://youtu.be/zkxgZKw7gQk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY – Lecture 52 : Chedder Cheese
11. https://youtu.be/5P9Se94sxUE Technology of concentrated milk products Evaporated milk, Sweetened condensed milk
12. https://youtu.be/OpYBwAXsBac Fermented traditional Indian dairy products-Dahi, lassi, Shrikhand
13. https://youtu.be/kbvHM2S2_bk Technology of Ice Cream and Frozen Desserts – I

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for management is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Use relevant management skills to handle work situation
2. Apply appropriate techniques of product, operations and project management
3. Use comprehensive tools of recent management practices
4. Plan suitable marketing strategy for a product / service
5. Utilize supply chain and human resource management techniques for effective management

Unit I

Introduction to Management 1.1 Evolution of management thoughts from ancient/medieval to modern times in India (IKS) 1.2 Management: meaning, importance, characteristics, functions & challenges. 1.3 Introduction to scientific management- Taylor’s & Fayol’s principles of management 1.4 Levels & functions of management at supervisory level. 1.5 Self management skills: Self awareness, self discipline, self motivation, goal setting, time management, decision making, stress management, work life balance and multitasking 1.6 Overview of Managerial Skills: negotiation skills, team management, conflict resolution, feedback, leadership

Suggested Learning Pedagogie
Presentations Case Study Interactive session Quiz competition Mixed Picture Puzzle

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Unit III

Management Practices 3.1 Quality circle, kaizen, Six Sigma, TQM 3.2 5S, Kanban card system, TPM, Lean Manufacturing: Meaning, Steps and Importance 3.3 Quality Standards and ISO: Meaning, ISO 9001:2016, ISO 14000, OSHA 2020 3.4 The overview of ERP along with example 3.5 Service quality and customer/client satisfaction, servicescape

Suggested Learning Pedagogie
Presentation Case study Interactive session Quiz Video Demonstration Lecture Using Chalk-Board

Unit IV

Marketing Management 4.1 Marketing management: meaning, significance, Seven P’s of Marketing 4.2 Needs, wants and demands in marketing. Customer relationship management 4.3 Types of marketing: traditional and digital marketing 4.4 Event management: types, different aspects of event management, crisis management Case Study Interactive session based video Role Play Flipped Classroom Presentations

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Self Learning

Assignment / Article

• Make a one page note based on a book of management you read.
• Write a short article on inventory management exploring online learning resources.
• Prepare a report on ISO standards applicable to your field. a. IATF 16949-2016 / SLA-TS 16949-2016, -Automotive Industry b. ISO 22000 – Food safety management c. ISO 50001 – Energy management d. ISO/IEC 27001 – Cyber Security e. ISO/DIS 4931-1 – Buildings and civil engineering works
• Prepare a 4 quadrant matrix of time management for managing the tasks.
• Prepare a report on any one software used for Supply Chain and Logistics Management.
• Prepare a GANTT Chart for project management related to your field.

Note Taking

• Watch a Tedx Talk Video on managerial skills and take notes in the form of keywords.

Case Study

• Prepare a case study and discuss the same on following topics a.Self Management Skills b.Six Thinking Hats c.Kaizen d.Quality Circle e.Safety Measures in different organizations related to your field
• Study the recruitment and selection process of any organization related to your field.
• Prepare a case study on management lessons based on life of Chhatrapati Shivaji Maharaj
• Conduct outbound training on managerial skills. Make a video and upload on social media.

Quizes

• Participate in online quizzes related to areas of management .

Assignment

• Workshops to be conducted for students on following topics a. creativity techniques b. time management c. stress management d. negotiation and conflict e. goal setting f. meditation new product development

Learning Materials / Books

1. A. K. Gupta Engineering Management S. Chand, ISBN: 81-219-2812-5, 2007, 2nd Edition
2. O. P. Khanna Industrial Engineering &management Dhanpat Rai Publication, ISBN: 978-8189928353, 2018
3. Harold Koontz and Heinz Weinrich Essentials of Management Tata McGraw Hill Education ISBN: 9789353168148, 2020, 12th edition
4. E. H. McGrath Basic Managerial Skills for All PHI ISBN: 978-8120343146, 2011, 9th Edition
5. Andrew DuBrin Management Concepts and Cases Cengage Learning, ISBN: 978-8131510537, 2009, 9th edition
6. K. Dennis Chambers How Toyota Changed the World Jaico Books ISBN: 978-81-8495-052-6, 2009
7. Jason D. O’Grandy How Apple changed the Wolrd Jaico Publishing House ISBN: 978-81-8495-052-0, 2009
8. Subhash Sharma Indian Management New Age International Private Limited ; ISBN-978-9389802412, 2020, 1st edition
9. Chitale, Dubey Organizational Behaviour Text and Cases PHI LEARNING PVT. LTD., ISBN: 9789389347067, 2019, 2nd Edition

Learning Websites & Portals

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.

Download the iStudy App for all syllabus and other updates.

For detailed Syllabus of all other subjects of Food Technology FC 4th Sem, K scheme do visit Food Technology 4th Sem Syllabus for K scheme.

Don’t forget to download iStudy App for the latest syllabus, results, class timetable and many more features. In case of questions, don’t feel shy to leave a comment or leave feedback in the iStudy App for faster response.

For the results of Diploma 4th Sem, kindly visit MSBTE Diploma 4th Sem direct result link.

For the academic calendar of Diploma 4th Sem, kindly visit MSBTE Diploma 4th Sem academic calendar.

Wishing you great luck ahead.