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3.8 (112)
Master’s degree in Food Science/ Food Technology/ Food Science and Technology/ Post Harvest Technology.
"Two separate competitive written examinations (Computer Based Test + Written) followed by Viva-voce shall be conducted as per the following plan of examinations:-
Examination Max. Marks Duration
Preliminary-ARS 150 2 hours (Objective Type)
ARS – Main 240 3 hours (Descriptive Type)
Viva-voce 60 1/3 marks will be deducted for each wrong answer in ARS-2021 (Preliminary)
Examination (Objective Type). There will be no rounding off of fractions of marks. This is a qualifying examination and marks scored will not be counted for final selection. ARS-2021 (Mains) Examination Paper will have only one paper of 240 marks in the respective disciplines, to be attempted in 3 hours duration. The paper shall be divided in three parts A, B and C. Part ‘A’ will consist of 40 (forty) questions of 2 (two) marks each. In this 30 part, answers required will be of very short, not exceeding 10 (Ten) words at the most. Part ‘B’ will have 20 (twenty) questions of 5 (five) marks each requiring one or two paragraphs and/or graphic explanation. Part ‘C’ will have 6 (six) essay type or descriptive type questions. Each question will carry 10 (ten) marks and may have two or more parts. Answers are required to be written in the space provided below the question. In no case extra sheets will be provided. All questions in parts ‘A’ ‘B’ and ‘C’ will be compulsory. "
Unit 1: Introductory Food Technology
Introduction to food technology. Food processing industries/institutions/food scientists of importance in India. Food attributes viz. colour, texture, flavour, nutritive value and consumer preferences. Causes of food spoilage, sources of microbial contamination of foods, food borne illnesses, water activity and its relation to spoilage of foods. Spoilage of processed products and their detection. Principles and methods of food preservation. Food fortification, Composition and related quality factors for processing. Methods of food preservation such as heat processing, pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and chemical additives. Refrigerated and modified atmosphere storage. Aseptic preservation, hurdle technology, hydrostatic pressure technology and microwave processing. Use of non-thermal technologies (microfiltration, bacteriofugation, ultra high voltage electric fields, pulse electric fields, high pressure processing, irradiation, thermosonication), alternate-thermal technologies (ohmic heating, dielectric heating, infrared and induction heating) and biological technologies (antibacterial enzymes, bacteriocins, proteins and peptides) in food processing.
Unit 2: Technology of Foods of Plant Origin
(a) Fruits and Vegetable Processing: Post harvest handling and storage of fresh fruits and vegetables. Preparation of fruits and vegetables for processing. Minimally processed products. Cold chain logistics. ZECC (Zero Energy Cool Chambers), CCSR (Charcoal cool storage Rooms) Thermal processing and process time evaluation for canned products, process optimization, aseptic canning, methods for canning of different fruits, and vegetables; Dehydration and associated quality changes during drying and storage of dehydrated products. Solar drying. Intermediate moisture foods. Preparation and utilization of fruits and vegetables juices in non-fermented/ fermented/ aerated beverages, health drinks. Membrane techno ogy. Chemistry and manufacture of pectin, role in gel formation and products like jellies and marmalades. Technology of preservatives, pickles, chutney’s and sauces. Nature and control of spoilage in these products. Re-structured fruits and vegetables. By products utilization of fruits and vegetable processing industry. Processing methods of frozen fruits and vegetables, IQF products, packaging, storage and thawing. Role of Pectinases. Tomato products such as juice, puree, paste, soup, sauce and ketchup. Other convenience foods from fruits and vegetables. Beverages, tea, cocoa and coffee processing. Medicinal and aromatic plants: their therapeutic values. Spice Processing viz. cleaning, grading, drying, grinding, packaging and storage. Oleoresins and essential oils.
(b) Food grain Processing: Structure, composition of different grains like wheat, rice, barley, oat, maize and millets. Anti-nutritional factors in food grains and oilseeds. Milling of grains. Wheat flour/semolina and its use in traditional/non-traditional foods like breads, biscuits, cakes, doughnuts, buns, pasta goods, extruded, confectionary products, breakfast and snack foods. Rheology of wheat and rice flour. Preparation of vital wheat gluten and its utilization. Instant ready mixtures. Enzymes (amylases and proteases) in milling and baking. Milling and parboiling of rice: by-products of rice milling and their utilization. Processed products from rice. Pearling, malting, brewing and preparation of malted milk feeds from barley. Significance of |3-glucans. Milling of oats and its processing into flakes, porridge and oatmeal. Wet and dry milling of corn, manufacture of corn flakes, corn syrup, corn starch, corn steep liquor and germ oil. Structure and composition of pulses and their importance in Indian diet. Milling and processing of pulses viz. germination, cooking, roasting, frying, canning and fermentation. Use in traditional products, protein concentrates and isolates. Modified starches and proteins. Oilseeds: edible oilseeds, composition and importance in India. Oilseed processing. Oil extraction and its processing, by¬products of oil refining. Production, packaging and storage of vanaspati, peanut butter, protein concentrates, isolates and their use in high protein foods. Export of oilseed cakes. International market and consumer preferences for quality in cakes for use in textured vegetable proteins. Millets: composition, nutritional significance, structure and processing. Dairy analogues based on plant milk. Spices Processing: Oleoresin and essential oil extraction
Unit 3: Technology of Foods of Animal Origin
(c) Technology of Milk and Milk Products: Milk and Milk production in India. Importance of milk processing plants in the country. Handling and maintenance of dairy plant equipment. Dairy plant operations viz. receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, storage, transport and distribution of milk. Problems of milk supply in India. UHT, toned, humanized, fortified, reconstituted and flavoured milks. Technology of fermented milks. Milk products processing viz. cream, butter, ghee, cheese, condensed milk, evaporated milk, whole and skimmed milk powder, ice-cream, butter oil, khoa, channa, paneer and similar products. Judging and grading of milk products. Cheese spreads by spray and roller drying techniques. EMC (Enzyme modified cheese), Enzymes in dairy processing. Insanitization viz. selection and use of dairy cleaner and sanitizer. In plant cleaning system. Scope and functioning of milk supply schemes and various national and international organizations. Specifications and standards in milk processing industry. Dairy plant sanitation and waste disposal.
(d) Technology of Meat / Fish / Poultry Products: Scope of meat, fish and poultry processing industry in India. Chemistry and microscopic structure of meat tissue. Ante mortem inspection. Slaughter and dressing of various anima, s and poultry birds. Post mortem examination. Rigor mortis. Retails and wholesale cuts. Factors affecting meat quality. Curing, smoking, freezing, canning and dehydration of meat, poultry and their products. Sausage making. Microbial factors influencing keeping quality of meat. Processing and preservation of fish and its products. Handling, canning, smoking and freezing of fresh water fish and its products. Meat tenderization ard role of enzymes in meat processing. Utilization of by-products. Zoovosic diseases. Structure and composition of egg and factors effecting quality. Quality measurement. Preservation of eggs using oil coating, refrigeration, thermo stabilization and antibiotics. Packing, storage and transportation of eggs. Technology of egg products viz. egg powder, albumen, flakes and calcium tablets. Industrial and food user physiological conditions and quality of fish products.
Unit 4: Food Quality Management
Objectives, importance and functions of quality control. Quality systems and tools used for quality assurance including control charts, acceptance and auditing inspections, critical control points, reliability, safety, recall and liability. The principles and practices of food plant sanitation. Food and hygiene regulations. Environment and waste management. Total quality management, good management practices, HACCP and codex in food. International and National food laws. US -FDA/ISO-9000 and FSSAI. Food adulteration, food safety. Sensory evaluation, panel screening, selection methods. Sensory and instrumental analysis quality control. Quality control of food at all stages and for packaging materials. Non-destructive food quality evaluation methods.
Unit 5: Food Engineering/Packaging and Labelling
Unit operations of food processing viz. grading, sorting, peeling and size reduction machineries for various unit operations, energy balance in food processing. Packaging materials viz. properties and testing procedures, packaging of fresh and processed foods. Shelf life studies. Recent trends in packaging, aseptic, modified atmosphere, vacuum and gas packaging. Nutritional labelling requirements of foods. Requirements and functions of containers. Principles of package design.
Unit 6: Food Microbiology & Biotechnology
Fermentation technology, fermented food products (animal and plant based), microbial spoilage of foods, bacterial growth curve, hurdle technology. Role of biotechnology in productivity of plants, livestock and microbes of improved nutrition and quality. Use of biotechnology in production of food additives viz. preservatives, colorants, flavours. Use of biotechnologically improved enzymes in food processing industry, biomass production using industrial wastes. Single cell proteins, Food contaminants viz. aflatoxins. Food intoxication and infection. Consumer concerns about risks and values, Biotechnology and food safety.
Unit 7: Flavour Chemistry Technology
Flavour composition of foods/beverages (identification and quantitative analysis of the flavour precursors and their products, characterization of the staling reaction using stable isotopes). Flavour composition of foods/beverages in relation with maturation and microbial activity/or the processing conditions (e.g. fermented dairy products, beer, wine, honey, fruits). Analysis of odour-active compounds of food/beverages (Charm analysis). Synthesis of flavour by microorganisms and plant cells. Lipid derived flavours. Investigation of equilibrium of key flavour compounds that govern the flavour stability of beverages. Natural antioxidant constraints in spices. Role of microorganisms in flavour development. Flavor emulsions, flavour composites, essential oils and oleoresins.
Unit 8: Consumer Sciences / Food Product Development / Health Foods
Socio-cultural, psychological and economical consideration for food appearance, domestic and export marketing. Consumer trends and their impact on new product development. Product development viz. to conceive ideas, evaluation of ideas, developing ideas into products, test marketing and commercialization. Role of food in human nutrition. Nutritional disorders, natural contaminants and health hazards associated with foods. Diet therapy. Therapeutic / Engineered / Fabricated and Organic foods/ Nutraceutical and functional foods.
