FOOD TECHNOLOGY SCHEME OF STUDIES FIRST YEAR T Isl. 111 Islamiat / Pakistan Studies / Ethics Eng.

122 Comp 122 English Introduction to Computer Science and Technology Sc. 143 Applied Chemistry Sc. 153 Applied Physics Math 183 MTF. 111 MTF. 121 Applied Maths I Engineering Drawing Workshop Practice Technology FT. 124 General and Food Microbiology Total 2 2 1 2 3 3 3 3 3 0 0 0 3 2 15 3 3 3 3 6 24 4 23 1 1 2 3 1 0 2 1 0 2 P C

FT. 113 Introduction to Food Science and

FOOD TECHNOLOGY SCHEME OF STUDIES SECOND YEAR Isl. 211 Islamiat / Pakistan Studies / Ethics Mgm. 241 Business Management and Industrial Economics Math 283 FT FT FT FT 224 233 245 252 Applied Maths II 2 Food Analysis and Instrumentation Principles of Food Engineering Technology of Foods I Food Plant Layout and Hygiene Total 3 3 2 2 FT. 213 Food Chemistry 1 0 3 6 3 3 1 15 4 3 6 3 21 5 2 22 0 3 1 1 0 T 1 P C

FOOD TECHNOLOGY SCHEME OF STUDIES THIRD YEAR Isl. 311 Islamiat / Pakistan Studies / Ethics Mgm Mgm FT FT FT FT FT FT FT FT 321 331 312 325 333 342 351 361 373 382 Business Comm. and Tech. Writing Industrial Mgt. and Human Relations Food and Nutrition Technology of Foods II Quality Control Food Packaging Factory and Safety Laws Food Standards and Legislation Waste Management Special Project Total 0 15 1 2 1 1 1 0 1 0 T 1 0 1 2 3 3 3 1 0 2 6 21 0 6 3 2 0 1 3 2 22 3 1 2 5 1 P C

FT 113 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Total contact hours

Theory Practical Pre-requisite AIM 64 hours T 96 hours 2 Biology and Chemistry at SS Level

P
3

C
3

To equip the students with scientific basis of food spoilage and preservation.

COURSE CONTENTS
1 1.1 1.2 1.3 1.4 1.5 1.6 1.7 INTRODUCTION Food Science Food Technology Food Processing Food Science and Technology Inter-disciplinary approach in Food Science and Technology. Role of a Food Technologist Developments in Food Science and Technology 5 hours

2 CLASSIFICATION OF FOODS
2.1 Based on origin 2.2 Based on perishability 2.3 Based on pH value

4 hours

3 SPOILAGE OF FOODS
3.1 3.2 3.3 3.4 3.5 Mode of food spoilage Autolysis Microbial activities Insects, rodents and birds Other factors

4 hours

4 SPOILAGE AGENTS
4.1 4.2 4.3 4.4 Enzymes Microorganisms Factors affecting growth of Microorganisms Insects, rodents and birds.

5 hours

5 PRINCIPLES OF FOOD PRESERVATION

5.1 5.2 5.3 5.4 5.5 Prevention or delay of autolysis Prevention or delay of microorganisms Control of pest activities Reduction of physical defects Application of preservation techniques in food industry

4 hours

6 USE OF HIGH TEMPERATURE

6.1 Cooking 6.2 Blanching 6.3 Pasteurization

10 hours

6.4 Tyndallization 6.5 Sterilization and commercial sterilization

6.6

Canning

7. USE OF LOW TEMPERATURE

7.1 Equipment and procedure 7.2 Use of above freezing temperature 7.3 Use of below freezing temperature

6 hours

8. REMOVAL OR BINDING OF MOISTURE

8.1 8.2 8.3 8.4 8.5 8.6 8.7 Water in food Sun drying Dehydration Evaporation and concentration Freeze-drying Dehydro-freezing Intermediate moisture foods technology

8 hours

9. USE OF CHEMICAL ADDITIVES

9.1 Chemical additives as non preservatives 9.2 Chemical additives as preservatives 9.3 Effectiveness of chemical preservatives

5 hours

10 USE OF FERMENTATIONS
10.1Fermented foods 10.2Objects of fermentation 10.3Types of fermentation 10.4Changes in foods

7 hours

11 USE OF IRRADIATIONS
11.1Use of ultra violet radiation 11.2Use of ionizing radiation 11.3Effect of irradiations on foods

4 hours

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1 UNDERSTAND THE ROLE OF FOOD SCIENCE, TECHNOLOGY, AND RELATED DISCIPLINES:1.1 1.2 1.3 1.4 1.5 1.6 Define Food Science, Food Technology and Food Processing Differentiate between Food Science and Technology List the main areas of Food Science and Technology Describe the scope of Food Technology Develop relationship between Food Science and Technology with related subjects. Describe the developments in food processing in ancient/prehistoric times

1.7 2
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9

Describe the developments in Food Science and Technology in Modern Times.

UNDERSTAND THE CLASSIFICATION OF FOODS

List various classes of foods Enumerate classes of foods based on their origin Classify foods on perishability Define stable, semi-perishable and perishable foods Classify foods on the basis of pH value Name the pathogenic organisms associated with foods of different pH values Name the spoilage organisms associated with foods of different pH values Recommends suitable heat processing temperatures for foods of different pH values Identify foods according to various classes

UNDERSTAND THE SPOILAGE OF FOODS

3.1 Define food deterioration and spoilage 3.2 Describe mode of food spoilage
3.3 Define autolysis

3.4 Give examples of autolysis 3.5 Define enzyme 3.6 State functions of enzymes 3.7 Describe factors affecting enzyme activity 3.8 Explain the uses of enzymes 3.9 Develop relationship between enzymes and preservation 3.10Explain the microbial activities resulting in food spoilage 3.11Describe how insects, rodents and birds deteriorate foods 3.12Explain how physical factors cause deteriorative changes in foods

4.1 4.2 4.3 4.4 4.5 5.1 5.2 5.3 5.4 5.5

UNDERSTAND THE SPOILAGE AGENTS

Enlist spoilage agents State the role of enzymes in food spoilage Name the microorganisms associated with food spoilage List factors effecting the growth of microorganisms Name important pests

UNDERSTAND THE PRINCIPLES OF FOOD PRESERVATION.

Explain the principle of food preservation by preventing or delaying autolysis Explain the principle of food preservation by preventing or delaying microbial activity Explain the principle of food preservation by preventing or delaying pest activity Explain the principles of food preservation by preventing or delaying physical defects Identify the situations in food industry where the principles of food preservation are applied

6
6.1 6.2 6.3 6.4 6.5 6.6 6.7

UNDERSTAND THE USE OF HIGH TEMPERATURE IN FOOD PRESERVATION

State main objectives of cooking Describe blanching Describe Pasteurization Describe tyndallization Differentiate between Pasteurization, sterilization and commercial sterilization Describe the methods of Pasteurization and sterilization Describe unit operations in canning

7.

7.1 State objectives of cooling foods

UNDERSTAND PRESERVATION BY USE OF LOW TEMPERATURE

7.2 Give diagrammatic representation of a mechanical refrigeration system 7.3 Explain the use of above freezing temperature 7.4 Explain the use of below freezing temperature

7.5 7.6 8.
8.1 8.2 8.3 8.4 8.5 8.6 8.7 9.

Describe types of freezers Explain the effect of low temperature on the quality of foods

UNDERSTAND THE REMOVAL AND BINDING OF MOISTURE FOR FOOD PRESERVATION

State the functions of water in food Describe the methods of sun drying Describe dehydration procedure and equipment Explain evaporation and concentration processes for food preservation State procedure for freeze-drying Explain dehydro-freezing Describe intermediate moisture foods technology

UNDERSTAND THE APPLICATIONS OF CHEMICAL ADDITIVES 9.1 Differentiate between chemical/food additive, food adulterant, food contaminant 9.2 Describe the use of chemical additives for non-preservative applications 9.3 Explain the use of chemical additives for preservation of foods 9.4 Explain the factors affecting the effectiveness of chemical preservatives

10. UNDERSTAND THE USE OF FERMENTATION FOR PRESERVATION 10.1Define fermentation 10.2List important fermented foods 10.3Explain objectives of fermentation 10.4List types of fermentations 10.5Describe the use of alcoholic fermentations 10.6Describe the production of vinegar by fermentation 10.7Describe the use of lactic acid fermentations 10.8Explain the changes caused by desirable fermentations in foods

11

UNDERSTAND THE USE OF IRRADIATIONS

11.1Describe the use of ultraviolet and ionizing radiations 11.2Explain the role of ionizing radiations in food preservation 11.3Discuss the changes in foods as a result of irradiation

LIST OF PRACTICALS
1. Visit to Food Technology Section of a national research institute 2. Visit to a local food industry 3. Mode of food spoilage 4. Spoilage of foods by enzymes 5. Pasteurization of milk 6. Canning of some typical fruits 7. Canning of some seasonal vegetables 8. Cold storage of some fruits and vegetables 9. Freezing of some typical vegetables 10. Visit to Food Technology Department of a University 11. Sun-drying of some fruits 12. Sun-drying of some vegetables 13. Dehydration of some fruits 14. Dehydration of selected vegetables 15. Visit to a local dehydration unit 16. Use of evaporation for concentrating milk

17. Preservation of fruit juice by the use of chemical additives 18. Production of bread by alcoholic fermentation 19. Preservation of fruits by lactic acid fermentation

Visit to nuclear research facilities in the region

RECOMMENDED BOOKS
1. 2. J. A. Awan, Elements of Food Science and Technology, Virgos, Moon Plaza, Chiniot Bazaar, Faisalabad. Norman N. Potter, Food Science, AVI, Westport.

FT 124 GENERAL AND FOOD MICROBIOLOGY Total Credit Hours Theory 64

T 2

P 6

C 4

Practical Pre-requiste
AIM:

192 Biology at SS Level

To acquaint the students with basic principles of food microbiology

COURSE CONTENTS
1.
1.1 1.2 1.3 1.4

INTRODUCTION TO MICROBIOLOGY
Scope of microbiology Evolution of microbiology Classification of microorganisms Microorganisms important in food

8 hours

2.

CHARACTERISTICS OF MICROORGANISMS

8 hours

2.1
2.2 Moulds 2.3 Yeasts 2.4 Viruses

Bacteria

3.

MICROORGANISMS AND DISEASE

3.1 Pathogens, virulence and infection 3.2 Resistance and immunity 3.3 Food and water-borne diseases

6 hours

4.
4.1 4.2 4.3 4.4 4.5

FOOD AS A SUBSTRATE FOR MICROORGANISMS

Nutrients Moisture Hydrogen ion concentration (pH) Oxidation reduction potential Inhibitory substances and biological structure

6 hours

5.
5.1 5.2 5.3 5.4 5.4 5.5 5.6

CONTAMINATION OF FOODS
From green plants and fruits From animals From sewage From soils From water From air During handling and processing

4 hours

6.
6.1 6.2 6.3 6.4 6.5

GENERAL PRINCIPLES OF MICROBIAL SPOILAGE

Microbiological causes of food spoilage Characteristics of some spoilage organisms Factors affecting kind and number of microorganism in food Factors affecting the growth of microorganisms in food Chemical changes caused by microorganisms

8 hours

7.

CONTROL OF MICROORGANISMS
7.1 Fundamentals of control

8 hours

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7.2 Control by physical means 7.3 Control by chemical agents 7.4 Antibiotics and other chemotherapeutic agents

8.
8.1 8.2 8.3 8.4

PRODUCTION OF CULTURES FOR FOOD FERMENTATIONS 8 hours

General principles of culture preparation and maintenance Bacterial cultures Yeast cultures Mould cultures

9. FOOD-BORNE DISEASES
9.1 9.2 9.3 9.4 Food borne infections Food-borne intoxications Non bacterial food poisoning Investigation of food borne disease out break

8 hours

INSTRUCTIONAL OBJECTIVES
On the completion of this course, the student will be able to:

1.
1.1 1.2 1.3 1.4 1.5 1.6 1.7

UNDERSTAND THE HISTORICAL DEVELOPMENTS OF MICROBIOLOGY

Enlist earliest scientists who discovered Microbiology. Describe the role of Leuwenhoek, Koch, Smith, Pasteur, Fleming and Lister. Define cell Draw and differentiates between plant and animal cells Differentiate between procaryotes and eucaryotes Define species, genus, tribe, family, order, class, phylum and kingdom Explain classification of microorganisms

2.
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8

UNDERSTAND THE CHARACTERISTICS OF MICROORGANISMS

Define and identifies different types of bacteria Describe the general characteristics of bacteria Enlist important genera of bacteria useful in food microbiology Define and describe general characteristics of yeast Discuss the yeasts of industrial importance Define and describe general characteristics of moulds Differentiate between bacteria, yeast and mould Describe general characteristics of virus

3.
3.1 3.2 3.3 3.4

UNDERSTAND THE RELATIONSHIP OF MICROORGANISMS AND DISEASE

Define pathogens, virulence, infection, resistance and immunity Enlist types of immunity Explain beneficial role of immunity in nature Enlist different infectious diseases common in man

4.
4.1 4.2 4.3 4.4 4.5

UNDERSTAND ROLE OF FOOD AS A SUBSTRATE FOR MICROORGANISMS

Define pH Explain the importance of pH for the growth of microorganisms Describe the concept of water activity Explain the mechanism of oxidation-reduction potential Discuss different inhibitory substances present in food

11

4.6 Describe the importance of biological structure of food

5.
5.1 5.2 5.3 5.4 5.5 5.6 5.7

UNDERSTAND THE MECHANISM OF CONTAMINATION OF FOODS

Identify species of microorganisms contaminating fruits and vegetables Enlist sources of contaminating microorganisms from animals Explain the mechanism of foods getting contaminated by sewage Describe contamination of foods from soil Discuss water as a source of contamination Explain how microorganism in air cause contamination of foods Discuss how contamination takes place during handling and processing

6.
6.1 6.2 6.3 6.4 6.5 6.6

UNDERSTAND PRINCIPLES OF MICROBIAL SPOILAGE

Define microbial spoilage List types of microbial spoilage Classify foods on the basis of ease of spoilage List main groups of micro-organisms Explain the factors affecting the growth of microorganisms in food Describe the chemical changes caused by microorganisms in food

7.
7.1 7.2 7.3 7.4 7.5

UNDERSTAND CONTROL OF MICROORGANISMS

Describe three principal reasons for practicing methods of microbial control Describe briefly the physical methods applied to control microorganisms Enlist major groups of chemical antimicrobial agents Define antibiotics and chemotherapeutic agents Describe briefly the function of antibiotics

8.
8.1 8.2 8.3 8.4 8.5

UNDERSTAND THE PRODUCTION OF CULTURE FOR FOOD FERMENTATIONS

Describe general principles of culture maintenance and preparation Explain what are pure and mixed cultures Describe the use of bacterial cultures in food industry Explain the use of yeast for bread and malt beverages Describe the use of mould cultures for cheese production

9.
9.1 9.2 9.3 9.4 9.5 9.6 9.7

UNDERSTAND FOODS IN RELATION TO DISEASE

Classify food-borne diseases Define food poisoning and infection Give examples of bacteria for food-borne intoxications and infections Explain Botulism and Salmonellosis Describe non-bacterial food borne diseases Explain the significance of Aflatoxin Describe briefly methods for investigation of food-borne disease out breaks.

LIST OF PRACTICALS Safety precautions in microbiology lab

1. 2. 3. 4. 5. 6. 7. Introduction to equipment in the microbiological lab Demonstrate the use of microscope Examination of plant and animal cells Examination of yeasts, moulds and bacteria Staining reagents and procedures Identification of important food microbes Preparation of culture media

12

Continuation of previous practicals 8. Examination of spoiled canned foods for possible microorganisms 9. Find optimum growth temperature for an organism 10. Determination of microbial load in different food samples 11. Perform swab and dilution tests for assessing cleaning efficiency

RECOMMENDED BOOKS
1. 2. M. I. Pelczar, Jr. and R.D. Reid, Microbiology, McGraw Hill Book. Co. W.C. Frazier and D.C. Westhoff, Food Microbiology,McGraw Hill Book Co,

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FT 213 FOOD CHEMISTRY Total Contact Hours

Theory Practical Pre-requisite AIM:

64 96 Sc-143

T 2

P 3

C 3

To give the student knowledge of food components in relation to food processing

COURSE CONTENTS
1. WATER 12 hours

1.1 1.2 1.3 1.4 1.5 2.

Nature in foods Physical and chemical properties Hard and soft waters Water treatment process Effect of water quality on processed foods
12 hours

CARBOHYDRATES 2.1 Classification 2.2 Chemical structure 2.3 Physical and chemical properties 2.4 Effect of processing LIPIDS 3.1 Classification 3.2 Physical properties 3.3 Chemical properties 3.4 Functional properties in foods 3.5 Effect of processing PROTEINS 4.1 Classification 4.2 Physical and chemical properties 4.3 Functional properties in foods 4.4 Effect of processing VITAMINS 5.1 Classification 5.2 Functional properties in foods 5.3 Effect of processing OTHER CONSTITUENTS 6.1 Mineral elements 6.2 Pigments 6.3 Aromatic compounds 6.4 Antinutritional compounds

3.

12 hours

4.

10 hours

5.

6 hours

6.

12 hours

14

INSTRUCTIONAL OBJECTIVES On completion of this course, the students will be able to:1. UNDERSTAND THE NATURE AND PROPERTIES OF WATER 1.1 Explain the nature of water as it exists in foods 1.2 Describe the physical properties 1.3 Describe the chemical properties 1.4 Explain the nature of hard and soft waters 1.5 Explain the role of hard and soft waters 1.6 Describe the methods of water treatment 1.7 Explain the role of water on the quality and shelf life of foods UNDERSTAND THE NATURE AND PROPERTIES OF CARBOHYDRATES 2.1 Distinguish between various classes 2.2 Explain various physical properties 2.3 Discuss the chemical structure 2.4 Explain various chemical properties 2.5 Discuss the role of physical and chemical properties in food processing 2.6 Discuss the effect of processing on carbohydrates UNDERSTAND THE NATURE AND PROPERTIES OF LIPIDS 3.1 Explain the classifications 3.2 Describe the physical properties 3.3 Describe chemical properties 3.4 Explain the functional properties 3.5 Explain the effect of processing 3.6 Explain deteriorative changes UNDERSTAND THE NATURE AND PROPERTIES OF PROTEINS 4.1 Explain classification 4.2 Discuss physical properties 4.3 Discuss chemical properties 4.4 Explain Maillard reaction 4.5 Discuss functional properties of various proteins especially gluten, casein, and albumin 4.6 Discuss effect of processing UNDERSTAND THE NATURE AND PROPERTIES OF VITAMINS 5.1 Explain classification 5.2 Discuss functions of fat-soluble vitamins in food processing 5.3 Discuss functions of water-soluble vitamins in food processing 5.4 Discuss effect of processing on their nature and properties UNDERSTAND THE NATURE AND PROPERTIES OF OTHER CONSTITUENTS

2.

3.

4.

5.

15

6.1 6.2 6.3 6.4

Describe effect of mineral elements on food Differentiate between types of pigments Differentiate between various aromatic compounds Describe antinutritional compounds in selected foods

LIST OF PRACTICALS 1. Water activity in foods 2. Visit to a water treatment plant 3. Effect of reducing sugars on color of potato chips 4. Effect of reducing sugars and amino acid content on browning in potato chips 5. Preparation of invert sugar by acid hydrolysis 6. Acid hydrolysis of starch. 7. Enzymatic hydrolysis of starch. 8. Maillard reaction 9. Demonstration of heat denaturation of various proteins 10. Physical properties of lipids 11. Chemical properties of lipids 12. Effect of baking on browning and flavor 13. Determination of some antinutritional factors 14. Removal of antinutritional factors from foods
RECOMMENDED BOOKS 1. Meyer, Food Chemistry, AVI, Westport 2. F.A. Lee, Food Chemistry, AVI, Westport

3.

J.A. Awan, Elements of Food and Nutrition, Virgos, 6-Moon Plaza, Chiniot Bazaar, Faisalabad

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FT 224

FOOD ANALYSIS AND INSTRUMENTATION T 2 P 6 C 4

Total Contact Hours Theory 64 Practical 192 Pre-requisite Sc 143

AIM:

To equip the students with the principles and procedures of analytical and instrumental techniques employed in food analyses

COURSE CONTENTS
1. SAMPLING TECHNIQUES 12 hours

1.1 1.2 1.3 1.4 1.5 1.6

Food analysis Perfect and composite sample Sampling procedure Sampling instruments Sample grinding Sample storage

2.

PROXIMATE ANALYSIS

12 hours

2.1 2.2 2.3 2.4 2.5 2.6 2.7

Introduction Determination Determination Determination Determination Determination Determination

of moisture of ash of crude protein of crude fat of crude fiber of nitrogen

3.

CARBOHYDRATES AND PROTEINS

8 hours

3.1 3.2 3.3 3.4 3.5

Introduction Qualitative tests for carbohydrates Quantitative tests for sugars Estimation of starch Quantitative determination of protein

4.

FATS AND OTHERS

8 hours

4.1 4.2 4.3 4.4 4.5

Introduction Physical constants of fat Chemical constants of fat Determination of sodium, potassium and calcium Determination of vitamin C

5.

INSTRUMENTS

12 hours

5.1 5.2 5.3 5.4 5.5 5.6

Introduction Electromagnetic spectrum Radiant energy Light transmission Principles of emission and absorption of light Absorption spectrum

17

6.

INSTRUMENTAL TECHNIQUES

12 hours

6.1 6.2 6.3 6.4 6.5 6.6

Introduction Principles and types of chromatography pH Polarimetry Refraction of light Flame-photometry

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND SAMPLING TECHNIQUES

1.1 Illustrate the significance of food analysis in food industry 1.2 Define quantitative and qualitative analysis 1.3 Define perfect and composite sample 1.4 Explain sampling procedure 1.5 Enlist sampling instruments 1.6 Explain procedure for sample grinding 1.7 Describe procedure for sample storage

2.

UNDERSTAND PROXIMATE ANALYSIS

2.1 2.2 2.3 2.4 2.5 2.6

Define proximate analysis State methods of analysis for moisture State methods of analysis for crude fat State methods of analysis for ash State methods of analysis for crude fiber, State methods of analysis for nitrogen free extract

3.

KNOW THE ANALYSIS OF CARBOHYDRATES AND PROTEINS

3.1 3.2 3.3 3.3 3.4

4.

Enlist qualitative tests for carbohydrates Describe the procedure for qualitative test of carbohydrates Explain the quantitative tests for reducing sugars Explain the quantitative tests for non-reducing sugars Give procedure for quantitative determination of proteins
KNOW THE ANALYSIS OF FATS AND OTHER IMPORTANT FOOD CONSTITUENTS

4.1 4.2 4.3 4.4

Enlist physical and chemical constants of fats State procedures for their determination Explain the procedure for determination of sodium, potassium and calcium by flame photometry Explain the procedure for vitamin-C determination

5.

UNDERSTAND INSTRUMENTATION PRINCIPLES 5.1 Illustrate the importance, need and scope of instrumentation 5.2 Describe electromagnetic spectrum 5.3 Explain the nature of radiant energy 5.4 Explain transmission of light through solutions and 5.5 Discuss transmission of white light

solids.

18

5.6 5.7 5.8 5.9

State the principle of emission and absorption of Discuss process of absorption by molecules Define absorption spectrum Explain principles of spectrophotometry.

light.

6.

UNDERSTAND INSTRUMENTAL TECHNIQUES

6.1 Illustrate the importance of instrumental techniques 6.2 State the principles of chromatography 6.3 Enlist types of chromatography 6.4 Describe HPLC, gas chromatography, TLC and paper chromatography 6.5 State principles and application of pH meter 6.6 Define polarized light, 6.7 Discuss principles and application of polarimeter 6.8 Define refractive index 6.9 Explain the working of refractometer 6.10Explain principles of flame photometry 6.11Describe instrumental methods for texture measurement 6.12Define viscosity 6.13Discuss measurement of viscosity
LIST OF PRACTICALS

1. Determination of moisture by different methods 2. Determination of ash and mineral matter 3. Determination of insoluble solids (fiber) 4. Determination of nitrogen 5. Determination of fat 6. Determination of reducing sugars 7. Determination of total sugars 8. Qualitative analysis of food colours using paper chromatography 9. Determination of acidity and pH 10. Determination of coloring agents 11. Determination of benzoic acid 12. Determination of nitrite and nitrate 13. Determination of sodium, potassium and calcium by flame photometry 14. Physical and chemical analysis of fats and oils 15. Determination of vitamin C

RECOMMENDED BOOKS
1. 2. 3. 4. 5. AOAC, Official Methods of Analysis, AOAC, Washington Pearsons Chemical Analysis of Foods, Longmans Y. Pomerong and C.E. Modoan, Food Analysis Theory and Practice, AVI, Westport Iqtadar Ahmad Khalil and Fazil Manan, Chemistry I- Bio-analytical Chemistry, H.H. Baner et al., Instrumental analysis,

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FT 233 PRINCIPLES OF FOOD ENGINEERING Total Contact Hours

Theory Practical Pre-requisite AIM:

64 96 Sc 153, Math 183

T 2

P 3

C 3

The course is aimed at making students proficient in basic engineering involved in food processing.

COURSE CONTENTS
1. FOOD ENGINEERING 4 hours

1.1 Concept of unit operations in the food industry 1.2 Basic laws of energy and material balance 1.3 Generalized flow diagram of a food processing operation

2.

FLUIDS

10 hours

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8

Definition and types Mechanism of fluid flow Fluid statics, fluid dynamics Reynolds number Viscosity, Units of viscosity Bernoulls theorem Fluid heads, friction losses Friction in pipes, enlargement and contraction losses

3.

MEASUREMENT OF FLUIDS

6 hours

3.1 3.2 3.3 3.4

4.

Types of manometers Venturi-meter, orifice meter Rotameters, pitch tubes and wiers Displacement meters
PUMPS 12 hours

4.1 4.1 4.3 4.4

Terminology of pumps Types of pumps Theory of compression, compressor selection Construction and working of compressors

5.

HEAT TRANSFER

14 hours

5.1 5.2 5.3 5.4 5.5 5.6 5.7

Modes of heat transfer, fourier law Thermal conductivity, pipe insulation Film coefficient Heat transfer coefficient Factors affecting heat transfer coefficients Classification of heat transfer equipment Heat exchangers

20

6.

6.1 6.2 6.3 6.4 6.5 6.6

EVAPORATORS

Basic principles of evaporation Types of evaporators Construction and working of evaporators Methods of feeding Evaporator accessories Principle, economy and capacity

10 hours

7.

EVAPORATOR PROBLEMS

4 hours

7.1 Scale formation and its removal 7.2 Steam tables and their use, choice of steam pressure 7.3 Trouble shooting

8.

PROPERTIES OF MATERIALS USED IN FOOD ENGINEERING

4 hours

8.1 8.2 8.3 8.4 8.5

Metals/Alloys (stainless steel, copper, aluminum) Glass Plastics Polymers Corrosions of metals and their protection

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. 1.1 1.2 1.3 1.4 UNDERSTAND UNIT OPERATIONS IN FOOD ENGINEERING Define food engineering Give examples of unit operations Give examples of unit processes using flow diagrams Explain Laws of material and energy balance

2.

UNDERSTAND FLUIDS 2.1 Define and give types of fluids 2.2 Differentiate between Newtonian and Non-Newtonian fluids 2.3 Define fluid statics 2.4 Develop relationship to calculate the pressure exerted by liquid column 2.5 Define fluid dynamics 2.6 Define viscosity and its units 2.7 Explain the mechanism of fluid flow by Reynolds experiment 2.8 Differentiate between laminar flow and turbulent flow 2.9 Explain critical velocity of flowing fluids 2.10Differentiate between point velocity, maximum velocity and mean velocity of flowing fluids 2.11Explain Bernoullis Theorem and develops its mathematical equation 2.12Explain fluid heads 2.13Enlist friction losses and calculate the head loss due to friction, enlargement and contraction 3.1 3.2 3.3 3.4 UNDERSTAND THE MEASUREMENT OF FLUIDS Define measurement of fluids and enlist equipment Define and differentiate between various types of manometers Describe working of U-tube, differential and inclined manometers Calculate pressure drop from manometer readings 3.5 Describe working and installation of Orifice meter, Venturi meter, pitch tube, Rota meter and Weirs

3.

21

4. UNDERSTAND THE WORKING OF PUMPS 4.1 Define pumps 4.2 Explain the terminology used in pumps 4.3 Explain suction and discharge heads 4.4 Enlist types of pumps 4.5 Describe the working of centrifugal, positive displacement, reciprocating, plunger, diaphragm, gear, cycloidal and turbine pumps 4.6. Enlist factors considered in the selection of a pump 4.7 Enlist pump losses 4.8 Define blowers 4.9 List types of blowers 4.10Explain working of cycloidal, Nash Hytor and centrifugal blowers 4.11Define compressors 4.12Explain working principle of reciprocation and centrifugal compressors 4.13Enlist factors considered for the selection of a compressor 5. UNDERSTAND THE TRANSFER OF HEAT 5.1 Define heat and enlist modes of heat transfer 5.2 Explain conduction, convection and radiation 5.3 State Fouriers Law and gives its mathematical form 5.4 Give units of thermal conductivity 5.5 Describe the effect of temperature on thermal conductivity 5.6 State Newtons Law of heat convection 5.7 Explain film coefficients 5.8 Enlist factors affecting overall heat transfer coefficient 5.9 Understand temperature drop in flowing fluids 5.10Differentiate between co-current flow 5.11Make calculations related to conduction, convection and radiation 5.12State Stefen Boltzmanns Law of heat radiation 5.13Explain black body and grey body 5.14Define and classify heat exchangers 5.15Explain the construction and working of double pipe and plate heat exchangers 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 UNDERSTAND DIFFERENT TYPES OF EVAPORATORS Define evaporation and enlist types of evaporators Explain working of horizontal tube, climbing film, falling film and multiple effect evaporators Explain evaporator accessories Enlist types of condensers and explain the working of contact condenser Explain the working of a steam ejector and enterainment separator Explain economy and capacity of a multiple effect evaporator Make calculations related to evaporator Explain the use of steam table and calculate the amount of steam required for evaporating a given sample UNDERSTAND EVAPORATOR PROBLEMS List the problems of evaporators Explain the effect of non-condensed gases and their removal Explain scale formation, its effects and removal Explain trouble shootings in the operation of evaporator and their remedies UNDERSTAND FOOD ENGINEERING MATERIALS Identify various metals used in food processing equipment Define and differentiate between metal and alloy Describe types of steel Explain corrosion and its protection Explain the properties of glass to be used for food

6.

7 7.1 7.2 7.3 7.4 8. 8.1 8.2 8.3 8.4 8.5

22

8.6 Explain the properties of plastics and polymers useful for food LIST OF PRACTICALS 1. Draw flow diagrams of some food processing operation 2. Solving juice industry material balance problems 3. Solving dairy industry material balance problems 4. Solving sugar industry material balance problems 5. Solving cereals industry material balance problems 6. Solving fruits industry material balance problems 7. Solving vegetable industry material balance problems 8. Solution of energy balance and enthalpy problems 9. Operation of spray drier for fruit juice 10. Operation of spray drier for milk 11. Operation of evaporator for juice 12. Operation of evaporator for milk 13. Study the operating characteristics and performance of different pumps 14. Operation of drum drier for milk 15. Operation of drum drier for cereals

RECOMMENDED BOOKS 1. Walter. L. Bedger and Julius. T. Bencharo, Introduction to Chemical Engineering 2. R.T. Toledo, Fundamentals of Food Process Engineering, AVI, Westport 3. R.L. Earle, Unit Operations in Food Processing, Pergamon Press, Oxford.

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FT 245

TECHNOLOGY OF FOODS-1

Total Contact Hours

Theory 96 Practical Pre-requiste AIM:

T 192 FT 113

P 3

C 6

The course is aimed at making students understand the technologies involved in processing of fruits, vegetables and flesh foods.

COURSE CONTENTS
1.
1.1 1.2 1.3 1.4 1.5 1.6

INTRODUCTION
History and growth Fruits and vegetables Flesh foods Composition and nutritional value Post-harvest handling Types of storages

15 hours

2.
2.1 2.2 2.3 2.4 2.5 2.6

FRUITS AND VEGETABLES PROCESSING

Preparatory operations Factors affecting suitability Principles and methods of preservation Microflora important in heat processing Fruits and vegetable juice manufacture Carbonated and non carbonated beverages

25 hours

3.
3.1 3.2 3.3 3.4 3.5 3.6

FLESH FOODS PROCESSING

Types, composition Slaughtering, cutting and dressing of animals Post mortem changes Special processing techniques for meat and poultry Catching, handling and storage of fish Special processing techniques of sea foods

25 hours

4.
4.1 4.2 4.3 4.4 4.5

EGG PROCESSING
Nutritive value Handling Grading Processing Storage

16 hours

5.

BY-PRODUCTS
5.1 Fruits and vegetables by-products 5.2 Meat, poultry and fish by-products

15 hours

24

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND THE HISTORY AND GROWTH OF SELECTED FOOD PROCESSING INDUSTRIES 1.1 Describe the history and growth of fruit and vegetable processing industry in the country 1.2 Describe the history and growth of flesh foods processing industry in the country 1.3 Explain the causes of slow growth of flesh food industries in the country 1.4 Describe important features of composition and nutritional value of fruits and vegetables 1.5 Classify fruits and vegetables as climacteric, semi climacteric and non-climacteric 1.6 Explain the meanings of climacteric 1.7 Define post-harvest handling 1.8 Explain post-harvest handling, distribution and storage of fruits and animals 1.9 Explain controlled atmosphere storage 1.10Describe the handling of flesh foods

2.

UNDERSTAND PROCESSING OF FRUITS AND VEGETABLES 2.1 Explain the factors affecting the suitability of fruits and vegetables for processing 2.2 Describe preparatory operation in fruits and vegetables processing 2.3 Describe the principles and methods of preservation for fruits and vegetables 2.4 Explain unit operations in the canning of fruits and vegetables 2.5 Describe the procedure for dehydration and drying of fruits and vegetables 2.6 Describe cold storage and freezing of fruits and vegetables 2.7 Explain the processing and preservation of fruits and vegetables by fermentation and use of chemical additives 2.8 Identify the microflora important in heat Processing 2.9 Explain the manufacturing of fruits and vegetable juice 2.10Define carbonated and non-carbonated beverages 2.11Explain manufacture of carbonated beverages UNDERSTAND FLESH FOODS PROCESSING Give the composition of beef, mutton and poultry Explain factors affecting the composition of muscle Explain slaughtering, dressing and cutting of animals Describe special processing techniques for chilling, salting, brining, smoking, drying, freezing and canning of meat and poultry 3.5 Describe catching, handling and processing of fish 3.6 Enlist sea foods 3.7 Explain the processing techniques of sea foods 3.1 3.2 3.3 3.4 4.1 4.2 4.3 4.4 4.5 UNDERSTAND EGG PROCESSING Explain nutritive value of eggs Describe the methods of eggs handling Explain the grading of eggs Describe the processing of eggs Describe the storage techniques of eggs UNDERSTAND THE BY-PRODUCTS Define by-products Enlist fruits and vegetables by-products Describe manufacture of fruits and vegetables by-products Enlist meat, poultry and fish by-products Describe preparation and utilization of flesh foods by-products.

3.

4.

5. 5.1 5.2 5.3 5.4 5.5

25

LIST OF PRACTICALS 1. Visit to a fresh produce market 2. Visit to a food storage facility 3. Visit to a food processing unit 4. Determination of refractive index and specific gravity 5. Physical examination methods 6. Use of washing, sorting, peeling and blanching equipment 7. Use of cutting, dicing, slicing equipment 8. Preparation of brine and syrup 9. Use of retort and boiling water for heat processing 10. Canning of available fruits/vegetables 11. Freezing of vegetables 12. Manufacture of jam/jelly 13. Preparation of orange shreds for marmalade and candy 14. Preparation of pectin jelly 15. Preparation of fruit/vegetable juice 16. Visit to a beverage plant 17. Mango pickle preparation 18. Visit to a poultry farm 19. Visit to a slaughter house 20. Determination of flesh yield from poultry birds 21. Salting and freezing of fish 22. Spray drying of whole eggs RECOMMENDED BOOKS 1. J. G. Woodroof and B.S. Luh, Commercial Fruit Processing AVI, Westport 2. B.S. Luh and J.G. Woodroof, Commercial Vegetable processing, AVI, Westport. 3. A. Levies, Meat Hand Book, AVI, Westport 4. G.E. Mount Joy Poultry Products Technology AVI, Westport

26

FT 252

FOOD PLANT LAYOUT AND HYGIENE

Total Contact Hours

Theory Practical Pre-requisite

AIM:

32 96 FT 113, 124

T 1

P 3

C 2

To provide the students with a knowledge of layout and hygiene of food processing plant and their environment

COURSE CONTENTS
1. INTRODUCTION 10 hours

1.1 1.2 1.3 1.4 1.5 1.6

Selection of site Design of building Construction of building Layout of equipment Good Manufacturing Practices (GMP) Microbiology in food plant sanitation

2.

PLANT CLEANING

12 hours

2.1 2.2 2.3 2.4 2.5 2.6

3.

Need for cleaning Dismantling cleaning Cleaning-in-Place (CIP) Factors affecting degree of cleaning Disinfectants Detergents
10 hours

SANITARY FACILITIES

3.1 3.2 3.3 3.4 3.5

Required facilities Field sanitation Food plant waste disposal Requirements of aseptic packaging Food grade steam and water

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND THE IMPORTANCE OF PLANT LAYOUT

1.1 Illustrate the importance of food plant layout and hygiene 1.2 Explain the factors considered for site selection 1.3 Discuss the demerits of unsuitable site 1.4 Enlist the requirements for the building design 1.5 Illustrate the design of building 1.6 Explain the layout of equipment 1.7 Discuss draw backs of improper equipment layout 1.8 Explain good manufacturing practices and discuss their application 1.9 Identify microorganisms that can cause hazards 1.10Explain the importance of microbiology in food plant sanitation 1.11Discuss applications for maintaining good hygiene

27

2.

UNDERSTAND PLANT CLEANING

2.1 2.2 2.3 2.4 2.5 2.6

Illustrate need for cleaning Describe cleaning demands of batch and continuous operations Explain dismantling cleaning Describe the procedure of cleaning-in-place (CIP) Enlist the factors affecting the degree of cleaning Enlist important detergents and explain their mode of action

3.

UNDERSTAND SANITARY FACILITIES

3.1 3.2 3.3 3.4 3.5

Enlist the facilities required for maintaining good sanitation in a food plant Illustrate the need for field sanitation Explain the requirements of aseptic packaging Explain food plant waste disposal system Explain what is meant by food grade steam and water

LIST OF PRACTICALS

1. 2. 3. 5. 6. 7. 8.

Examine lab and commercial equipment for features of hygienic design Examine Departmental building for sanitary design and construction faults Determination of levels of various disinfectants 4. Determination of water hardness Determination of the effect of water hardness and organic matter on cleaning efficiency Estimation of microbial load before and after cleaning visit to a food factory for observing water treatment process Visit to local waste disposal system

RECOMMENDED BOOKS 1. M. A. Joslyn and J.L. Heid, Food Processing Operations, AVI, Westport 2. W. C. Frazier and D. C. Westhoff, Food Microbiology, McGraw

Hill Book

Co.

28

FT 312

FOOD AND NUTRITION

Total Contact Hours

Theory Practical Pre-requisite

AIM:

64 0 FT 213

T 2

P 0

C 2

To Give the students knowledge of Food components and Nutrition in relation to Food preservation

COURSE CONTENTS
1. INTRODUCTION 4 hours

1.1 1.2 1.3 1.4

2.

Nutrients Diet and balanced diet Malnutrition Classification of foods by nutritionists

WATER 4 hours

2.1 2.3 2.4 2.5 2.6

Basic functions and sources of water Water loss from body Effect of water on foods Dietary requirements Water quality requirements

3.

CARBOHYDRATES

8 hours

3.1 3.2 3.3 3.4 3.5

Introduction and classification Dietary requirements Energy content of foods Basal metabolic rate Effect of processing

4.

LIPIDS

8 hours

4.1 Introduction and classification 4.2 Dietary requirements 4.3 Sources of fats

5.

PROTEINS

10 hours

5.1 Introduction and classification 5.2 Dietary requirements 5.3 Effect of processing

6.

MINERAL ELEMENTS

8 hours

6.1 Classification and functions 6.2 Dietary requirements 6.3 Effect of processing

29

7.

7.1 7.2 7.3 7.4

VITAMINS

Introduction Fat-soluble vitamins Water-soluble vitamins Effect of processing

10 hours

8.

DIGESTION AND ABSORPTION 12 hours 8.1 Digestive system 8.2 Digestion of various nutrients 8.3 Absorption and utilization of nutrients

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND HUMAN NUTRITION

1.1 1.2 1.3 1.2

Enlist Nutrients Define diet and explain balanced diet Describe causes of malnutrition Classify foods on the basis of nutrients

2.

UNDERSTAND THE ROLE OF WATER

2.1 2.2 2.3 2.4 2.5

List functions of water Give sources of water Illustrate the effects of water loss from body Describe dietary requirements of water Explain water quality requirements for processing

2.6
3.

Illustrate the water content of selected foods

UNDERSTAND THE ROLE OF CARBOHYDRATES

3.1 3.2 3.3 3.4 3.5 3.5 3.6 3.7 4. 4.1 4.2 4.3 4.4 4.5

Define and classify carbohydrates Give important sources State the functions Illustrate the dietary requirements State the effect of over- or under-consumption Give the energy content of important foods Explain basal metabolic rate Know the energy requirements UNDERSTAND THE ROLE OF LIPIDS Define and classify lipids Describe functions of lipids State effect of over- or under-consumption Give the dietary requirement of lipids Enlist important sources

5.

UNDERSTAND THE ROLE OF PROTEINS

5.1 Define classify proteins

30

5.2 State important functions 5.3 Give dietary requirements 5.4 Give effect of over- or under-consumption
6.

6.1 6.2 6.3 6.4 6.5 6.6

UNDERSTAND THE FUNCTIONS OF MINERALS

Define mineral elements Identify important mineral elements Classify mineral elements Explain dietary requirements Describe the functions of minerals, Discuss effects of excess or deficiency on human health

7.

UNDERSTAND THE IMPORTANCE OF VITAMINS

7.1 7.2 7.3 7.4 7.5

Define vitamins Illustrate their importance Classify vitamins State the functions of fat-soluble vitamins State the functions of selected water-soluble vitamins

7.6

Explain the effect of processing techniques

RECOMMENDED BOOKS 1. J.A. Awan, Elements of Food and Nutrition, Virgos, 6-Moon Plaza, Chiniot Bazaar, Faisalabad 2. F.A Lee, Basic Food Chemistry, AVI, Westport

31

FT 325

TECHNOLOGY OF FOODS-2

Total Contact Hours

Theory Practical Pre-requisite

AIM:
1.

96 192 FT 113

T 3

P 6

C 5

The course is aimed at making students understand the technology involved in the processing of milk, fats and oils, confectionery and nuts, cereals, legumes, tubers and sugar.
DAIRY TECHNOLOGY 30 hours

1.1 History, growth and production 1.2 Significance, composition and nutritional value of products 1.3 Transportation and handling 1.4 Physical and chemical properties 1.5 Processing of milk and other products
2. FATS AND OILS PROCESSING

milk and dairy

20 hours

2.1 2.2 2.3 2.4 2.5 2.6

3.

History, growth and production Processing of oil seeds Manufacture of vegetable ghee Manufacture of margarine and salad oils Sources of animal fat Rendering of animal fat 2.7 By-products
CONFECTIONERY AND NUTS PROCESSING 10 hours

3.1 Types, composition and nutritional value 3.2 Confectionery production 3.3 Processing of nuts
CEREALS PROCESSING

4.

25 hours

4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8

5.

History and growth Structure and composition of Structure and composition of Structure and composition of Wheat milling Manufacture of baked products Rice milling Maize processing
SUGAR, LEGUMES AND TUBERS PROCESSING

wheat grain rice grain maize grain

11 hours

5.1 5.2 5.1 5.4 5.3

History and growth Composition and nutritional value Techniques for sugar processing Food legumes Tuber processing

32

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2. 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 UNDERSTAND THE MANUFACTURING OF DAIRY PRODUCTS Understand the history, growth and production of milk in the country Define milk and give its composition Explain production, transportation and handling of milk Explain physical and chemical properties of milk Explain separation, Pasteurization, homogenization, standardization, toning, fortification, sterilization and packing of milk Explain UHT process Describe production of concentrated, condensed, and spray dried milks Explain manufacturing of ice-cream Describe manufacturing of cheese and yoghurt UNDERSTAND THE PROCESSING OF FATS AND OILS Describe the history, growth and production of fats and oils industry Describe the extraction of oil from oil seeds Describe refining of vegetable oils Describe commercial manufacturing of vegetable ghee Define margarine Differentiate between butter and margarine Explain manufacturing of margarine and salad oils Explain rendering of beef or mutton fat

3.

UNDERSTAND THE PROCESSING OF CONFECTIONERY AND NUTS

3.1 3.2 3.2 3.3

Enlist confectionery goods Describe processing of hard boiled sweets Describe processing of chocolate and other confectionery items Describe processing of nuts

4.

UNDERSTAND CEREALS PROCESSING

4.1 Describe the history and growth of cereals processing industry 4.2 Draw and label the structure of wheat grain 4.3 Draw and label the structure of rice grain 4.4 Draw and label the structure of maize grain 4.5 Evaluate hard and soft wheats 4.6 Describe milling process of wheat. 4.7 Differentiate between conventional and modern milling of wheat. 4.8 Describe techniques involved in the process of baking. 4.9 Enlist the ingredients required for baking. Of different products 4.10Identify and discuss properties of flour improvers. 4.11Illustrate bread staling and its possible remedies. 4.12Describe processing techniques for rice milling. 4.13Define snack foods. 4.14Describe the processing of breakfast cereals. 4.15Explain extrusion technology.
5. UNDERSTAND PROCESSING OF SUGAR, LEGUMES AND TUBERS

5.1 Describe manufacturing of sugar 5.2 Explain the by-products of sugar industry.

33

5.3 5.4 5.5 5.6 5.7 5.8

Enlist important food legumes Explain the importance of food legumes, in the diet. Discuss anti-nutritional factors in food legumes. Describe composition of potato tubers. Explain nutritional attributes of potato chips. Describe the manufacturing of potato chips.

LIST OF PRACTICALS 1. Visit to a dairy farm 2. Visit to a milk processing plant 3. Fat and solids not fat determination in milk 4. Determination of pH, Specific gravity, acidity of raw and 5. Resazuring test for completeness of Pasteurization 6. Spray drying of milk 7. Manufacture of yogurt 8. Pasteurization of milk 9. Preparation of butter 10. Rendering of beef/mutton fat 11. Preparation of cheese 12. Visit to a flour mill 13. Visit to modern rice mill 14. Manufacture of leavened bread 15. Baking of biscuits 16. Determination of wet and dry gluten 17. Manufacture of a drum dried cereal 18. Preparation of composite flour 19. Visit to a sugar mill 20. Manufacture of potato chips and French fries
RECOMMENDED BOOKS

processed milk

1. 2. 3. 4. 5.

Harper and Hall, Dairy Technology and Engineering, AVI, Westport Weiss, Food Oils and Their Uses, AVI, Westport S.A. Matz, Cereal Technology, AVI, Westport Kent, Technology of Cereals, Pergamon Press, Oxford W.J. Sultan, Practical Baking, AVI, Westport

34

FT 333

QUALITY CONTROL T 1 P 3 C 2

Total Contact Hours Theory 32 Practical 96 Pre-requisite FT 224

AIM:

To familiarize the student with the general principals of quality control in the food industry.

COURSE CONTENTS 1. INTRODUCTION 2 hours

1.1 Concept of quality control 1.2 Need for quality control and quality assurance

2.

SENSORY EVALUATION

4 hours

2.1 2.2 2.3 2.4

Principles of sensory evaluation Methods of sensory evaluation Selection and training of panelists Purpose of panelists

3.

PHYSICAL AND CHEMICAL QUALITY

8 hours

3.1 Physical quality and its parameters 3.2 Chemical quality and its parameters

4.

MICROBIOLOGICAL QUALITY OF FOODS

8 hours

4.1 Microbiology of different foods 4.2 Hazard analysis critical points (HACCP) 4.3 Health of employees

5.

QUALITY CONTROL DEPARTMENT

2 hours

5.2 Functions of Quality Control Department 5.3 Relation hip between Quality Control Department with other Departments

6.

STATISTICAL QUALITY CONTROL

5 hours

6.1 Statistical methods for quality control and improvement. 6.2 Benefits of statistical quality control

7.

QUALITY ASSURANCE STANDARDS

3 hours

7.1 Total quality management 7.2 ISO-9000 Standards in food industries

35

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND THE BASIC CONCEPT OF QUALITY CONTROL

1.1 Describe the concepts of quality control 1.2 Illustrate the needs of quality control and quality assurance. 1.3 Differentiate between quality control and quality

assurance

2.

UNDERSTAND THE METHODS OF SENSORY EVALUATION

2.1 2.2 2.3 2.4 2.5

Define sensory evaluation State the principles of sensory evaluation Describe the methods of sensory evaluation Give the criteria for selection of panelists Describe the purpose of panelists

3.

UNDERSTAND PHYSICAL AND CHEMICAL PARAMETERS

3.1 Describe the physical parameters of foods 3.2 Describe the chemical parameters of foods 3.3 Discuss the effects of processing on physical and chemical properties of foods

4.

UNDERSTAND THE MICROBIOLOGICAL QUALITY OF FOODS.

4.1 Describe the microbiology of milk and juices 4.2 Explain the importance of HACCP in food industry. 4.3 Explain how the effect of employees on the quality of product

5.

UNDERSTAND THE FUNCTION OF QUALITY CONTROL DEPARTMENT

5.1 Explain the responsibilities of quality control department 5.2 Enlist functions of quality control department 5.3 Discuss the relationship of quality control department with other departments of organization

6.

UNDERSTAND THE STATISTICAL QUALITY CONTROL

6.1 Describe the statistical methods of quality control 6.2 Explain the benefits of statistical methods in quality control

7.

UNDERSTAND THE CONCEPTS OF QUALITY ASSURANCE STANDARD

7.1 7.2 7.3 7.4

Describe the concept of total quality management Explain ISO-9000 standards and their application Describe the effects of total quality of foods Explain how ISO-9000 can help to increase the export of food products

LIST OF PRACTICAL

36

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Set up of a quality control lab Performance of sensory evaluation Practice using different sensory evaluation methods Physical examination of selected foods Examination of selected foods by chemical analysis Microbiological analysis of water Microbiological examination of selected foods Practice of applying statistical methods in quality control parameters in mango juice Visit to a food industry quality control lab Quality control analysis of milk Visit to bread industry

RECOMMENDED BOOKS 1 A. Kramer and B.A. Twigg, Fundamentals of Quality Control in the Food Industry, AVY, Westport

2.

C. Chatfield, Statistics for Technology, Chapman and Hall, London.

37

FT 342

FOOD PACKAGING

Total Contact Hours

Theory Practical Pre-requisite

AIM:

32 96 FT 113

T 1

P 3

C 2

To introduce the students with various types of packaging materials and their use.

COURSE CONTENTS 1. INTRODUCTION 4 hours

1.1 Historical background 1.2 Reasons for packaging food

2.

FUNCTIONS OF PACKAGING

13 hours

2.1 2.2 2.3 2.4

Transportation Protection Identification Nature of product

3.

TYPES OF PACKAGING

15 hours

3.1 3.2 3.3 3.4 3.5

Conventional Modern Aseptic packaging Types of packaging materials Principles of package design

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. 1.1 1.2 1.3 1.4 UNDERSTAND HISTORY OF FOOD PACKAGING Define packing and packaging Differentiate between packing and packaging Describe historical background of food packaging Explain reasons of packaging foods

2. 2.1 2.2 2.3 2.4

UNDERSTAND FUNCTIONS OF PACKAGING Enlist important functions of packaging Describe functions of packaging Explain the role of packaging as a means of identification, consumer appeal and information Explain the effect of nature of product on marketing arrangements and form of packaging material.

3.

UNDERSTAND THE TYPES OF PACKAGING MATERIALS 3.1 Enlist types of packaging materials

38

3.2 Describe properties of packaging materials 3.3 Identify conventional packaging materials 3.4 Explain conventional packaging materials 3.5 Identify modern packaging materials 3.6 Explain modern packaging materials 3.7 Define aseptic packaging 3.8 Explain the manufacturing of aseptic packaging paper 3.9 Explain the working of aseptic filling machine (Tetra Pak) 3.10Explain bag-in-box system of packaging 3.11Enlist types of packages and classif them into rigid, semi-rigid and flexible 3.12Explain principles of package design 3.13Illustrate the economy of packaging
LIST OF PRACTICALS

Visit to a can manufacturing plant Visit to a paper packaging production unit Visit to a multi-layer packaging production unit Visit to a glass manufacturing plant Visit to a large food warehouse 6. Familiarization with can testing equipment 7. Examination of can seams 8. Examining of cans for defects 9. Collection of various types of packages and materials 10. Examine laminates 11. Read information on the label 12. Testing materials and packages
RECOMMENDED BOOKS

1. 2. 3. 4. 5.

1. 2.

S. Sacharow and R.C. Griffin Jr., Principles of Food Packaging, AVI, Westport R.C. Griffin and S. Sacharow, Principles of Package Development, AVI, Westport

39

FT 351

FACTORY AND SAFETY LAWS T 1 P 0 C 1

Total Contact Hours Theory 32 Practicals 0 Pre-requisite Nil

AIM:
1.

To familiarize the student with the general principals of quality control in the food industry.
FACTORY LAWS 20 hours

1.1 1.2 1.3 1.4 1.5

Edicts and regulations of food factory laws. Codes of practice of factory laws Manpower factor Local building regulations Process water suppliers in relation to factory laws 1.6 Statute requirements of effluent water
2. RULES 12 hours

2.1 2.2 2.3 2.4

Labour Department recommendations Public Health Acts and Edicts Patents Procedures involved in plant start ups and shut downs.

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND FACTORY LAWS

1.1 1.2 1.3 1.4 1.5

Explain the Edicts and regulations of factory laws Explain the codes of practice of factory laws Discuss manpower factor in relation to production Explain the local building regulations Explain process water supplies in relation with factory laws 1.6 Discuss effluent disposal statutory requirements

2.

UNDERSTAND RULES

2.1 Describe Labour Department recommendations

2.2 Explain

Public Health Acts and Edicts

2.3 Discuss sources of technical information to patents 2.4 Explain the procedures involved in plant start-up and shut-down.
RECOMMENDED BOOKS

1. 2. 3.

M.A. Josylin and J.E. Heid, Food Processing Operations, AVI, Westport Muther, Practical Plant Layout, McGraw-Hill Book Co. Food Laws Manual, I.M. Awan, Mansoor Book Depot, Lahore

40

FT 361:
Theory

FOOD STANDARDS AND LEGISLATION

32

Total Contact Hours Practical Pre-requisite AIM: 0 FT 124, FT 213 T 1 P 0 C 1

To acquaint the students with existing laws governing manufacture, distribution and sale of foods
FOOD LEGISLATIVE SYSTEMS 14 hours

1.

1.1 1.1 1.2 1.3

1.4 Food Legislation in Middle East 1.5 Role of international agencies 2

Concept and significance of food legislation Food Legislation in Pakistan Food Legislation in E.E.C. Food Legislation in U.S.A.

QUALITY CONTROL ASPECT

18 hours

2.1 Importance of quality control department in the food industry. 2.2 Existing food legislations and standards in the country 2.3 Compliance to food laws and quality 2.4 Concept of food grades 2.5 Quality factors 2.6 Inspection

INSTRUCTIONAL OBJECTIVES On completion of this course, the students will be able to:1. UNDERSTAND THE CONCEPT OF FOOD LEGISLATION

1.1 Define food legislation and explain its importance 1.2 Identify the scope of food legislation 1.3 Explain the existing food legislation system in Pakistan. 1.4 Describe Islamic food laws 1.5 Explain lawful and unlawful food ingredients. 1.6 Explain the modes of enforcement of food laws 1.7 Explain the significance of slaughtering of animals in accordance with Islam 1.8 Explain the food legislation system operating in E. E. C., U.S.A. and Middle East. 1.9 Explain the role of international agencies like FAO, WHO and Codex Alimentarius Commission in food legislations
2. UNDERSTAND FOOD LEGISLATION FROM QUALITY CONTROL ASPECT

2.1 Explain existing food regulations in the country in relation to soft drink, advertisement, labelling, colours and additives. 2.2 Prepare a food label to conform to labelling regulations 2.3 Define a food standard and give its role in food legislation

41

2.4 List important information required on a label 2.5 Explain food product standards, composition, identification, ingredient labelling, weights and measures declaration, microbiological quality declaration 2.6 State consequence of non-compliance to food regulations and standards 2.7 Explain how compliance to food laws ensures quality in the food Industry, food distribution system and designers of food equipment

RECOMMENDED BOOKS

1. 2. 3.

H.W. Schultz, Food Laws Handbook, AVI, Westport Iqbal Mahmood Awan, Food Laws Manual, Mansoor Book House, Lahore. J.E. Reid, Food Process Engineering, AVI, Westport.

42

FT 373

WASTE MANAGEMENT T 2 P 3 C 3

Total Contact Hours Theory 64 Practical 96 Pre-requisite FT 245 AIM:

Give students knowledge of food industries waste and methods employed in its treatment, utilization and disposal COURSE CONTENTS
1. INTRODUCTION 1.1 5 hours Definitions of wastes and by-products

1.1. Nature and classification of wastes. 2

2.1. 2.2 2.3 2.4

SOLID WASTE MANAGEMENT

Characteristics Separation Recycling Utilization

11 hours

3.

LIQUID WASTE MANAGEMENT

10 hours

3.1. Characteristics 3.2 BOD, COD 3.3. Toxic chemicals in effluents. 4. 4.1 4.2 4.3 4.4 4.5 4.6 PHYSICAL METHODS OF LIQUID WASTE TREATMENT Sedimentation Centrifugation Concentration Flotation Adsorption Ultra filtration
CHEMICAL METHODS OF WASTE WATER TREATMENT

12 hours

5.

12 hours

5.1. Coagulation 5.2. Emulsion breaking 5.3 Neutralization 5.4. Precipitation 5.5. Chemical oxidation methods
6. BIOLOGICAL METHODS OF WASTE WATER TREATMENT 6 hours

6.1. Aerobic process 6.2. An-aerobic process

7.

ENVIRONMENTAL POLLUTION 8 hours 7.1 Definition 7.2 Air pollution 7.3 Noise pollution 7.4 Land pollution 7.5 Water pollution 7.6 Role of Environmental Protection Agency

43

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:1. UNDERSTAND VARIOUS WASTES FROM FOOD INDUSTRY

1.1 Define waste and by-products 1.2 Enlist types of wastes 1.3 Classify wastes into solid and liquid 2. UNDERSTAND SOLID WASTE MANAGEMENT 2.1 Describe characteristics of solid wastes 2.2 Discuss separation of solid wastes 2.3 Discuss utilization of wastes as food and feed through the production of biomass or single cell protein 2.4 Discuss uses of wastes as fuel through the production of biogas 2.5 Discuss uses of wastes as fertilizer 2.6 Discuss uses of wastes for other purposes 3.1 3.2 3.3 3.4 3.5 3.6 4.1 4.2 4.3 4.4 4.5 4.6 5.1 5.1 5.1 5.1 5.1 6.1 6.2 6.3 6.4 6.5 UNDERSTAND THE MANAGEMENT OF LIQUID WASTE List different types of insoluble wastes Discuss the effect of insoluble wastes on eco system. Discuss the methods of liquid waste disposal Estimate total organic matter in waster water. Define and calculate B.O.D (biological oxygen demand) and C.O.D (chemical oxygen demand) List possible chemical and biochemical toxic substances in effluents from food processing plants. UNDERSTAND THE PHYSICAL METHODS OF LIQUID WASTE TREATMENT Explain the physical treatment by sedimentation, Explain the physical treatment by, centrifugation Explain the physical treatment by concentration Explain the physical treatment by flotation, Explain the physical treatment by, adsorption Explain the physical treatment by ultra filtration, UNDERSTAND THE CHEMICAL METHODS OF WASTE WATER TREATMENT Explain the chemical treatment by coagulation Explain the chemical treatment by emulsion breaking Explain the chemical treatment by neutralization Explain the chemical treatment by precipitation Explain the chemical treatment by chemical oxidation UNDERSTAND BIOLOGICAL METHODS OF WASTE WATER TREATMENT Explain the biological treatment by activated sludge process, Explain the biological treatment by trickling filter, Explain the biological treatment by aerated lagoons Explain the biological treatment by stabilization ponds Explain the biological treatment by anaerobic process

3.

4.

5.

6.

UNDERSTAND ENVIRONMENTAL POLLUTION.

7.1 7.2 7.2 7.3 7.4 7.5

Define and identify sources of environmental pollution Enlist different types of pollutants Discuss possible chemical and biological toxic substances in air Describe methods of air pollution prevention. Enlist sources of noise pollution Discuss effect of noise pollution on personnel

44

7.5 7.3 7.3 7.8 7.9 7.6

Describe control methods for noise pollution Discuss the sources of land pollution Discuss the effect of pollutants on eco system List water pollutants Discuss effect of water pollution on aquatic life Explain the role of EPA in controlling the environmental pollution.

LIST OF PRACTICALS.

6. 8. 9.

1. Determination of suspended and settleable wastes 2. Determination of settleable wastes 3. Determination of BOD 4. Calculation of COD 5. Visit to a bio gas plant Visit to a food plant to see waste treatment plant 7. Visit to local municipal waste water facilities. Utilization of wastes for preparation of animal feed Utilization of wastes for the preparation of fertilizer

RECOMMENDED BOOKS

1. 2.

J. H. Green and A. Kramer, Food Processing Waste Management, AVI, Westport. A. Kramer and B.A. Twig, fundamentals of Quality Control for the Food Industries, AVI, Westport.

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FT 382 SPECIAL PROJECT Total Contact Hours Theory 0 Practical 192 Pre-requisite Qualified first year of study AIM: T 6 P 2 C

To familiarize the student with the concept of undertaking a study in the discip[line and preparing a final written report

COURSE CONTENTS 1. Each student will be assigned a special topic for research in the library, industry, laboratory or the field. He will be assigned to a supervisor. At the end of the project, the student will submit a written report and deliver an oral presentation.

INSTRUCTIONAL OBJECTIVES At the end of this course the student will be able to: 1. 1. 3. APPLY KNOWLEDGE Apply the knowledge from the study of the discipline into his practical life UNDERTAKE ASSIGNMENTS Acquire the techniques of undertaking assignments in his discipline PRESENT REPORT Present results of assignments in writtten as well as oral forms

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MTF

111

ENGINEERING DRAWING T 0 P 3 C 1

Total Contact Hours Theory 0 Practical 96 Pre-requisite Nil AIM:

To acquaint the students with the basic knowledge and practice in engineering drawing necessary for a food technologist to communicate meaningfully with equipment and plant designer

COURSE CONTENTS LIST OF PRACTICALS 1. Introduction and importance of the course 2. Lettering and practice from A - Z in capitals slants 3. Lettering and practice from A - Z in capital verticals 4. Lettering and practice from A - Z in small cases vertical 5. Lettering and practice from A - Z in small cases slants 6. Practice in lettering and figures 7. Familiarization with drawing instruments 8. Use of drawing instruments in simple part drawing 9. Practice in alphabet of lines 10. Drawing of a simple part to show the use of engineering lines 11. Simple geometry construction of acute, obtuse, straight, reflex and right angles 12. Geometrical figure i.e. polygons, circles, inscribed and circumscribed 13. Types and construction of ellipses in various modes i.e. simple, tangent, and parallelogram methods 14. Introduction to geometrical solids, cubes, prisms, pyramids and cones 15. Conic sections: circle, ellipse, parabola, hyperbola 16. Construction of parabola by basic and tangent methods 17. Introduction to dimensioning 18. Practice in dimensioning in a simple part drawing 19. Projection and projector 20. Introduction to 3-dimensional figures, i.e. block, Vblock, cylinder 21. Introduction to picture plan 22. Introduction to dihedral angle - placement of object in first and third angle 23. Orthographic projections with the help of drawing of a simple object - glass box method 24. Practice in drawing an object 25. Drawing of a slotted block 26. Drawing of a gland for a stuffing box 27. Introduction to pictorial drawing 28. Pictorial block 29. Isometric, oblique and perspective projections

47

30. 31. 32. 33. 34.

Isometric scale and isometric drawings of a V-block Pictorial and orthographic drawings of different machine parts Terminology and types of threads Drawing of a square thread single and double start Drawing of a square and hexagonal nut and bolt

RECOMMENDED BOOKS 1 2 A.C. Parkinson, First Year Engineering Drawing Luzadar, Fundamentals of Engineering Drawing

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MTF 121

WORKSHOP PRACTICE T 0 P 3 C 1

Total Contact Hours Theory 0 Practical 96 Pre-requisite Nil AIM:

To equip the students with the basic knowledge of workshop practice necessary for smooth running of food machinery and equipment.

COURSE CONTENTS LIST OF PRACTICALS Metal Work - Shop Orientation 1. Laying out and measuring tools 2. Use of measuring instruments and gauges 3. Use of micrometer 4. Use of vernier caliper 5. Metal sawing practice 6. Use of chisels, 7. Chipping straight groves in steel 8. Metal filling practice 9. Pipe threading practice 10. Drilling holes with hand, portable electric and electric drill press 11. Uses of screw pitch gauge for checking number of threads on nuts and bolts 12. Making stud bolts and nuts 13. Practice on riveting 14. Practice of grinding drill bits 15. Practice on sheet metal 16. Making of paper weight, hammer, and square piece according to size, legs of inside caliper Welding - Shop Orientation 17. Familiarization and use of gas welding plant 18. Familiarization and operation of arc welding plant 19. Soldering and brazing materials Machine Shop - Shop Orientation Practice of using measuring scales in Practice of fixing job, cutting tools on lathe and taking simple cuts Grinding practice of lathe tools Grinding practice of drills Practice of simple and step turning Practice of knurling Practice of drilling reaming on lathe

20. 21. 22. 23. 24. 25. 26.

49

27. 28. 29. 30. 31. 32.

Simple boring practice Taper turning practice by the use of tools post and tail stock Practice of cutting simple screw threads on lathe Practice of cutting internal threads Practice of rapid and plain indexing Indexing practice in spur gear cutting

RECOMMENDED BOOKS 1. 2 3. Luding, Metal Work Robert E. Smith, Forging and Welding Part I, Henry D. Burghardt, Machine Tool Operation Part I,

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