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  • FACULTY OF SCIENCES

    SYLLABUS

    for

    B.TECH. (FOOD TECHNOLOGY) (Under Credit Based Continuous Evaluation Grading System)

    (Semester: I to VIII)

    Examinations: 2014–15

    GURU NANAK DEV UNIVERSITY AMRITSAR.

    Note: (i) Copy rights are reserved. Nobody is allowed to print it in any form. Defaulters will be prosecuted.

    (ii) Subject to change in the syllabi at any time. Please visit the University website time to time.

  • 1 B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM

    (Credit Based Continuous Evaluation Grading System)

    FIRST SEMESTER

    Credit s

    Course No.

    C/E/I Course Title L T P

    Total Credits

    FTL-102 C Manufacturing Processes 3 1 - 4

    FTL-103 C Grain Handling & Storage Technology

    2 - - 2

    FTL-104 C Principles of Food Preservation

    3 - - 3

    CYL-195 C Engineering Chemistry 2 1 - 3

    ENL-101 C Communicative English-I 2 - - 2

    PBL-121

    PBL-122

    C Punjabi Compulsory-I or Mudhli Punjabi

    (Basic Punjabi-I)

    2 - - 2

    FTP-121 C Manufacturing Processes - - 2 2

    FTP-122 C Principles of Food Preservation

    - - 2 2

    CYP-196 C Chemistry Practical - - 2 2

    Total Credits: 14 2 6 22

    For elective courses: The students can opt for any two combinations from the following:

    Combination 1: FTL-204 + FTP-222 (3rd Sem) (Biochemistry & Nutrition) Combination 2: FTL-254 + FTP-273 (4th Sem) (Industrial Microbiology) Combination 3: FTL-305 + FTP-325 (5th Sem) (Process Control and Instrumentation)

  • 2 B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM

    (Credit Based Continuous Evaluation Grading System)

    SECOND SEMESTER

    CreditsCourse No.

    C/E/I Course Title L T P

    Total Credits

    FTL-152 C Thermal Science 3 - - 3

    FTL-153 C Food Chemistry 3 - - 3

    FTL-155 C Applied Mathematics 3 1 - 4

    ENL-151 C Communicative English-II 2 - - 2

    PBL-131

    PBL-132

    C Punjabi Compulsory-II or Mudhli Punjabi (Basic Punjabi-II)

    2 - - 2

    FTP-172 C Food Chemistry - - 2 2

    FTP-173 C Engineering Graphics & Drafting

    - - 3 3

    ID-1 I Interdisciplinary (ID) course - - - -

    Total Credits: 13 1 5 19+ID

  • 3 B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM

    (Credit Based Continuous Evaluation Grading System)

    THIRD SEMESTER

    CreditsCourse No.

    C/E/I Course Title L T P

    Total Credits

    FTL-201 C Basic Food Engineering 3 1 - 4

    FTL-202 C Basic Microbiology 3 - - 3

    FTL-203 C Food Hygiene and Sanitation

    3 - - 3

    FTL-204 E Biochemistry & Nutrition 3 - - 3

    ESL-220 A Environmental Studies 3 - - 3

    ECL-210 C Basic Electrical & Electronics Engineering

    3 1 - 4

    FTP-221 C Basic Microbiology - - 2 2

    FTP-222 E Biochemistry and Nutrition - - 2 2

    ID-2 I Interdisciplinary (ID) course - - - -

    Total Credits: 18 2 4 24+ID

  • 4 B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM

    (Credit Based Continuous Evaluation Grading System)

    FOURTH SEMESTER

    CreditsCourse No.

    C/E/I Course Title L T P

    Total Credits

    FTL-252 C Cereal & Legume Technology

    3 1 - 4

    FTL-253 C Fruits and Vegetables Technology

    3 1 - 4

    FTL-254 E Industrial Microbiology 3 - - 3

    FTL-255 C Fluid Flow and Heat Transfer

    3 - - 3

    FTL-256 C Mechanical Operations 3 - - 3

    FTP-271 C Cereal & Legume Technology

    - - 2 2

    FTP-272 C Fruits & Vegetables Technology

    - - 2 2

    FTP-273 E Industrial Microbiology - - 2 2

    FTP-274 C Mechanical Operations - - 2 2

    Total Credits: 15 2 8 25

  • 5 B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM

    (Credit Based Continuous Evaluation Grading System)

    FIFTH SEMESTER

    CreditsCourse No.

    C/E/I Course Title

    L T P

    Total Credits

    FTL-301 C Dairy Technology 3 1 - 4

    FTL-302 C Fish, Meat and Poultry Tech. 3 1 - 4

    FTL-303 C Fats and Oil Technology 3 - - 3

    FTL-305 E Process Control and Instrumentation

    3 1 - 4

    FTP-321 C Dairy Technology - - 2 2

    FTP-322 C Fish, Meat and Poultry Tech. - - 2 2

    FTP-323 C Fats and Oil Technology - - 2 2

    FTP-325 E Process Control and Instrumentation

    - - 2 2

    ID-3 I Interdisciplinary (ID) course

    - - - -

    Total Credits: 12 3 8 23+ID

  • B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM (Credit Based Continuous Evaluation Grading System)

    6

    SIXTH SEMESTER

    CreditsCourse No.

    C/E/I Course Title

    L T P

    Total Credits

    FTL-351 C Food Regulation and Quality Control

    3 1 - 4

    FTL-352 C Application of Enzymes in Food Industry

    3 - - 3

    FTL-353 C Biochemical Engineering 3 - - 3

    FTL-354 C Packaging Technology 3 1 - 4

    FTL-355 C Mass Transfer 3 - - 3

    FTL-356 C Business & Financial Management

    3 1 - 4

    FTP-371 C Food Regulation and Quality Control

    - - 2 2

    FTP-372 C Biochemical Engineering - - 2 2

    FTP-373 C Packaging Technology - - 2 2

    Total Credits: 18 3 6 27

  • B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM (Credit Based Continuous Evaluation Grading System)

    7

    SEVENTH SEMESTER

    CreditsCourse No. C/E/I Course Title

    L T P

    Total Credits

    FTL-401 C Food Process Engineering 3 1 - 4

    FTL-402 C Confectionery Technology 3 1 - 4

    FTL-403 C Spices and Flavour Technology 3 - - 3

    FTL-404 C Food Processing Plant Layout & Design

    3 - - 3

    FTP-421 C Food Process Engineering - - 2 2

    FTP-422 C Confectionery Technology - - 2 2

    FTP-423 C Spices and Flavour Technology

    - - 2 2

    FTP-424 C Seminar & Group Discussion

    - - 2 2

    ID-4 I Interdisciplinary (ID) course

    - - - -

    Total Credits: 12 2 8 22+ID

  • B.TECH. (FOOD TECHNOLOGY) SEMESTER SYSTEM (Credit Based Continuous Evaluation Grading System)

    8

    EIGHTH SEMESTER

    CreditsCourse No.

    C/E/I Course Title

    L T P

    Total Credits

    FTP-451 A Industrial Training (4 months i.e. Jan-April)

    - - 16 16

    FTP-452 A Research Project - - 4 4

    Total Credits: - - 20 20

    Last date for submission of:

    i) Training report within two weeks after coming from training ii) Research Project to be submitted by 15th June iii) Defence of the Project Report: 30th June

  • B.TECH. (FOOD TECHNOLOGY) SEMESTER – I (Credit Based Continuous Evaluation Grading System)

    9

    FTL-102: MANUFACTURING PROCESSES Credits: 3-1-0

    Note: Students can use the Non-Programmable scientific calculator.

    UNIT-I

    1. Plastics and their Processing: Introduction, Types of Plastics, Thermo-plastics, Materials for processing plastics, Moulding processes compression moulding, Transfer Moulding, Injection moulding, Extrusion, Calendering, Thermo forming, Blow moulding, Casting, Laminating & Reinforcing, foamed plastics, Fastening & machine plastics.

    2. Ferrous Metal & Alloys: Introduction, Pig iron, cast iron, wrought iron, carbon steel, alloy steel, blast furnace, modern development, electric furnace process, classification of steel, unalloyed steels and alloy steels.

    3. Non-Ferrous Metals & Alloys: Introduction, Aluminum & its alloys, copper and its alloys, lead and its alloys, phosphors Bronze gun metal.

    4. Joint Processes: Introduction, weldability, types of welding, welding processes, use of electricity in welding, formation & characteristics of electric Arc, Four positions of Arc, welding,types of joints and types of applicable welds, Arc. Welding machine. TIG welding MIG welding, submerged welding, laser welding, spot welding etc. gas welding, Oxyacetylene welding, types of gas flame welding equipments, relative merits of AC & DC welding, welding defects, soldering and Brazing. Welding technique for Pipes.

    UNIT-II

    5. Carpentry: Introduction, structure of wood, grain in wood, seasoning of wood, classification of wood, common varieties of Indian timber, carpentry tools, marking and measuring tools, cutting tools, boring tools, striking tools, holding tools, miscellaneous tools, carpentry processes marking, sawing, planning, chiseling, boring, grooving, rebating, moulding, carpentry joints, wood working lathe, circular saw, band saw, wood planer, joint, mortiser.

    6. Foundry: Introduction, pattern making pattern materials, types of pattern, solid pattern, split pattern, match plate pattern, three piece split pattern, etc. Pattern making allowances moulding tools and equipments. Moulding sand, types of moulding sands, properties of moulding sand casting defects.

  • B.TECH. (FOOD TECHNOLOGY) SEMESTER – I (Credit Based Continuous Evaluation Grading System)

    10

    7. Mechanical Working of Metals (Metal Forming) : Introduction, hot working, rolling, forgoing, piercing, Drawing, Spinning, extruding, cold working, metallurgical advantages of hot working over cold working processes.

    UNIT-III

    8. Machine Process: Introduction, function of the lathe, types of lathe, speed lathe, engine lathe, bench lathe, tool room lathe, capstan and turret lathe, special purpose lathe, automatic lathe, size of lathe, list of lathe operations. Difference between Capstan & Turret & an Engine lathe.

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