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May, 2013

CONTENTS

SR.NO. PARTICULARS PAGE NO.

- Preface (i)

- Acknowledgements (ii)

1. Salient Features of the Diploma Programme 1

2. Employment Opportunities 2

3. Competency Profile 3

4. Deriving Curriculum Areas from Competency Profile 4

5. Abstract of Curriculum Areas 6

6. Horizontal and Vertical Organisation of the Subject 7

7. Study and Evaluation Scheme 8

8. Guidelines for Assessment of Student Centred Activities and Internal 14

Assessment

9. Detailed Contents of various Subjects

FIRST SEMESTER

1.1 Communication Skills - I 151.2 Applied Mathematics - I 171.3 Applied Physics – I 191.4 Applied Chemistry – I 231.5 Basics of Information Technology 271.6 Engineering Drawing-I 321.7 General Workshop Practice - I 35

SECOND SEMESTER

2.1 Communication Skills – II 402.2 Applied Mathematics - II 432.3 Applied Physics – II 452.4. Applied Chemistry – II 482.5 General Engineering 522.6 Basic Microbiology 572.7 General Workshop Practice-II 60

THIRD SEMESTER

3.1 Food Microbiology 653.2 Food Chemistry and Nutrition 673.3 Principles of Food Processing and Preservation 703.4 Unit Operations in Food Processing 733.5 Handling, Transportation and Storage of Foods 753.6 Technology of Cereals and Pulses 78

FOURTH SEMESTER

4.1 Technology of Milk & Milk Products 814.2 Fruit & Vegetables Technology 844.3 Technology of Meat, Fish & Poultry Products 874.4 Food Fermentation Technology 904.5 Principles of Food Engineering 924.6 Bakery & Confectionery Technology 95

Industrial Training 98

FIFTH SEMESTER

5.1 Employability Skills - I 995.2 Environmental Education 1005.3 Computer Applications in Food Technology 1025.4 Health & Functional Foods 105

5.5 Instrumentation and Process Control 107

5.6 Technology of Oils and Fats 109

5.7 Project Oriented Professional Training - I 111Personality Development Camp 115

SIXTH SEMESTER

6.1 Employability Skills - II 1166.2 Entrepreneurship Development and Management 1176.3 Food Packaging Technology 1226.4 Technology of Non-alcoholic Beverages 125

6.5 Food Analysis & Quality Control 127

6.6 Waste Management in Food Industry 130

6.7 Project Oriented Professional Training - II 132

10. Resource Requirements 13611. Evaluation Strategy 14212. Recommendations for Effective Implementation of

Curriculum145

13. List of Participants 147

(i)

PREFACE

The wave of liberalization and globalization has created an environment for free flow ofinformation and technology through fast and efficient means the world over. This has leadto shrinking of world, bringing people from different cultures and environment together,giving rise to a global village. A shift has been taking place in India from closed economy toknowledge based and open economy. In order to cope-up with the challenges of handlingnew technologies, materials and methods, we have to develop human resources havingappropriate knowledge, professional skills and attitude. Technical education system is oneof the significant components for human resource development. Polytechnics play animportant role in meeting the requirements of trained technical manpower for industries andfield organizations. The initiatives being taken by the State Board of Technical Education,Haryana to revise the curriculum of existing diploma programmes as per the needs of theindustry are laudable.

In order to meet the requirements of future technical manpower, constant efforts have to bemade to identify new employment opportunities, carryout activity analysis and design needbased curricula of diploma programmes. This curriculum document has been designed byidentifying job potential and competency profile of diploma holders leading to identification ofcurriculum areas for the course.

It is needless to emphasize that the real success of the diploma programme depends uponits effective implementation. This will require harnessing and effective utilization ofresources. In addition to acquisition of appropriate physical resources, the availability ofcompetent and qualified faculty is essential.

It is time for the managers of technical education system to reorganize the system to acceptthe challenges of both quantitative and qualitative expansion of technical education. Thecreation of EDUSAT facilities in the country must be exploited to its fullest extent to reap thebenefits of interactive electronic media for teaching-learning process.

It is hoped that polytechnics will carry out job market research on a continuous basis toidentify the new skill requirements and develop innovative methods of course offering andthereby infuse dynamism in the system.

DirectorNational Institute of

Technical Teachers' Training and ResearchChandigarh

(ii)

ACKNOWLEDGEMENTS

We gratefully acknowledge the assistance and guidance received from the followingpersons:

i) Financial Commissioner and Principal Secretary, Technical Education, Govt. ofHaryana for initiating this project on designing of curriculum.

ii) Director, Technical Education and Secretary, State Board of Technical Education ,Haryana for taking keen interest and support in the design of this curriculum.

iii) Additional Director and Joint Secretary, Haryana State Board of Technical Educationfor their untiring assistance and support in execution of this project.

iv) Director, National Institute of Technical Teachers’ Training and Research, Chandigarhfor his guidance and academic freedom provided to Curriculum Development Centre.

v) Professor and Head, Curriculum Development Centre, NITTTR, Chandigarh for hissustained guidance and support in the design of this curriculum.

vi) All the participants from industry/field organizations, polytechnics and other technicalinstitutions for their professional inputs in curriculum design workshops.

vii) Shri Yogendra Kaushal, PA, Curriculum Development Centre, NITTTR, Chandigarhfor word processing of this document

viii) Shri Mohan Lal, Office Assistant and Ms. Beena of Curriculum Development Centre,NITTTR, Chandigarh for their support and secretarial assistance in the conduct ofreview workshops at Chandigarh.

Coordinator

1

1. SALIENT FEATURES OF THE DIPLOMA PROGRAMME IN FOODTECHNOLOGY

1. Name of the Programme : Diploma Programme in Food Technology

2. Duration of the Programme : Three Years

3. Entry Qualifications : Matriculation or equivalent asprescribed by State Board ofTechnical Education, Haryana

4. Intake : 30 (or as prescribed by the Board)

5 Pattern of the Programme : Semester Pattern

6. Ratio between Theory & Practical : 41 : 59

7. Industrial Training:

Six weeks of industrial training is included after IV semester during summervacation. Internal assessment out of 50 marks and external assessment out ofanother 50 marks will be added in 5th semester. Total marks allotted to industrialtraining will be 100.

Distribution of Marks: Daily diary and reports of training - 50 Marks Viva Voce (External) - 50 Marks

8. Ecology and Environment:

As per Govt. of India directives, a subject on Environmental Education has beenincorporated in the scheme.

9. Entrepreneurship Development:

A subject on Entrepreneurship Development and Management has beenincorporated in the scheme.

10. Student Centred Activities:

A provision of 5-6 hrs per week has been made for organizing Student CentredActivities for overall personality development of students. Such activities willcomprise of co–curricular activities like extension lectures, library studies, games,hobby clubs e.g. photography, painting, singing, seminars, declamation contests,educational field visits, N.C.C., NSS, Cultural Activities, Civil Defence/ DisasterManagement activities etc.

2

2. EMPLOYMENT OPPORTUNITIES

Diploma holders in food technology find wage/self employment in the following majorareas:

1. Wage employment

- Fruit and vegetable processing- Bakery and confectionery- Beverages- Dairy- Oil and fat- Meat, fish and poultry- Health and specialized food- Grain milling- Convenience food- Quality control- Educational institutions- KVIC etc

2. Self employment

- Fruit and vegetable processing- Bakery and confectionery- Dairy- Milling of grains and spices- Oil expelling units- Snacks- Service units to larger industry/ ancillary units

3

3. COMPETENCY PROFILE OF DIPLOMA HOLDERS IN FOOD TECHNOLOGY

Keeping in view the employment opportunities and activity profile of Diploma holders infood technology, the course is aimed at developing following knowledge and skills in thestudents:

- Knowledge and skills in type and quality of raw material(s) for specific productapplications

- Process technology for preservation and processing of various food items

- Operation and maintenance of process equipment

- Product evaluation

- FPO/Agmark/PFA/BIS standards

- Marketing/managerial/ promotion of sales

- Communication (oral and written)

- Computer/information technology

- Testing, quality control and fault diagnosis

- Hygiene, sanitation and housekeeping

- Project feasibility report

- Plant layout and flow diagram

- Safety, waste control and effluent treatment plant

- Packaging, storage, handling and transportation

- Marketing and managing different shop floor operations

- House keeping

4

4. DERIVING CURRICULUM AREAS FROM COMPETENCY PROFILE

Sr.No.

Competency Profile Curriculum Areas

1. Knowledge and skills intype and quality of rawmaterial(s) for specificproduct applications

- Principles of food processing andpreservation

2. Process technology forpreservation and processingof various food items

- Basic Microbiology- Food Microbiology- Various food Technology subjects- Principle of food Processing and preservation- Applied Sciences subjects

3. Operation and maintenanceof process equipment

- Unit operation in food processing- Instrument and process control- Engineering Drawing- General workshop practice

4. Product evaluation - Food Analysis and Quality Control

5. FPO/Agmark/PFA/BISstandards

- Various food technology subjects

6. Marketing/managerial/promotion of sales

- Entrepreneurship Development andManagement

7. Communication (oral andwritten)

- English and Communication Skills

8. Computer/informationtechnology

- Basics of IT- Computer Application in Food Technology

9. Testing, quality control andfault diagnosis

- Food Analysis and Quality Control

10. Hygiene and sanitation andhousekeeping

- Food Packaging Technology- Waste Management in Food industry

11. Project feasibility report - Project Oriented Professional Training- Entrepreneurship Development and

Management

12. Plant layout and flowdiagram

- Project Oriented Professional Training

5

13. Safety, waste control andetc

- Waste Management in food industry- Environmental Education

14. Packaging, storage,handling and transportation

- Food Packaging Technology

15. House keeping - Project Oriented Professional Training- Waste Management in food industry

6

5. ABSTRACT OF CURRICULUM AREAS

a) General Studies1. English and Communication Skills2. Employability Skills3. Environmental Education4. Entrepreneurship Development and Management

b) Applied Sciences5. Applied Mathematics6. Applied Physics7. Applied Chemistry

c) Basic Courses in Engineering/Technology

8. Engineering Drawing9. General Workshop Practice10. Basics of Information Technology11. General Engineering12. Basic Microbiology13. Food Microbiology14. Food Chemistry and Nutrition15. Principles of Food Processing and Preservation16. Principles of Food Engineering

d) Applied Courses in Engineering/Technology

17. Unit Operations in Food Processing18. Handling, Transportation and Storage of Foods19. Technology of Cereals and Pulses20. Technology of Milk & Milk Products21. Fruit & Vegetable Technology22. Technology of Meat, Fish & Poultry Products23. Food Fermentation Technology24. Technology of Non-Alcoholic Beverages25. Bakery & Confectionery Technology26. Computer Applications in Food Technology27. Health & Functional Foods28. Instrumentation and Process Control29. Technology of Oils and Fats30. Project Oriented Professional Training31. Food Packaging Technology32. Food Analysis & Quality Control33. Waste Management in Food Industry34. Project Oriented Professional Training

7

6. HORIZONTAL AND VERTICAL ORGANISATION

Sr.No.

Subject Distribution of time in various semestersI II III IV V VI

1. Communication Skills 5 5 - - - -2. Applied Mathematics 5 5 - - - -3. Applied Physics 6 6 - - - -4. Applied Chemistry 5 5 - - - -5. Engineering Drawing 6 - - - - -6. General Workshop Practice 6 6 - - - -7. Basics of Information Technology 4 - - - - -8. General Engineering - 5 - - - -9. Basic Microbiology 510. Food Microbiology - - 7 - - -11. Food Chemistry and Nutrition - - 5 - - -12. Principles of Food Processing and

Preservation- - 5 - - -

13. Unit Operations in Food Processing - - 5 - - -14. Handling, Transportation and Storage of

Foods- - 5 - - -

15. Technology of Cereals and Pulses - - 7 - - -16. Technology of Milk & Milk Products - - - 8 - -17. Fruit & Vegetables Technology - - - 6 - -18. Technology of Meat, Fish & Poultry

Products- - - 6 - -

19. Food Fermentation Technology - - - 5 - -20. Principles of Food Engineering - - - 5 - -21. Bakery & Confectionery Technology - - - 5 - -22. Employability Skills - - - - 2 223. Environmental Education - - - - 3 -24. Computer Applications in Food

Technology- - - - 5 -

25. Health & Functional Foods - - - - 5 -26. Instrumentation and Process Control - - - - 3 -27. Technology of Oils and Fats - - - - 5 -28. Project Oriented Professional Training - - - - 12 1229. Entrepreneurship Development and

Management- - - - - 3

30. Food Packaging Technology - - - - - 431. Technology of Non-alcoholic Beverages - - - - - 432. Food Analysis & Quality Control - - - - - 533. Waste Management in Food Industry - - - - - 534. Student Centered Activities 3 3 6 5 5 5

Total 40 40 40 40 40 40

8

7. STUDY AND EVALUATION SCHEME FOR DIPLOMA PROGRAMME INFOOD TECHNOLOGY

FIRST SEMESTER

Sr.No

Subject STUDYSCHEME

Hrs/weekL T P

EVALUATION SCHEME TotalMarksInternal

AssessmentExternal Assessment

(Examination)

Theory Practical Written Paper PracticalMax.Marks

Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

1.1* Communication Skills - I 3 - 2 25 25 100 3 50 2 200

1.2* Applied Mathematics - I 5 - - 50 - 100 3 - - 150

1.3* Applied Physics – I 4 - 2 25 25 100 3 50 3 200

1.4* Applied Chemistry – I 3 - 2 25 25 100 3 50 3 200

1.5* Basics of InformationTechnology

- - 4 - 50 - - 100 3 150

1.6* Engineering Drawing-I - - 6 - 50 100 3 25(Viva)

2 175

1.7* General Workshop Practice - I - - 6 - 50 - - +100 3 150

# Student Centred Activities - - 3 - 25 - - - - 25

Total 15 - 25 125 250 500 - 375 - 1250

* Common with other diploma programmes+ Includes 25 marks for Viva-voce# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,

hobby clubs e.g. photography, painting, singing, seminars, declamation contests, educational field visits, N.C.C., NSS,Cultural Activities, Civil Defence/Disaster Management activities etc.

9

SECOND SEMESTER (FOOD TECHNOLOGY)

Sr.No

Subject STUDYSCHEME

Hrs/weekL T P

EVALUATION SCHEME Total

MarksInternalAssessment

External Assessment(Examination)


Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

2.1* Communication Skills – II 3 - 2 25 25 100 3 50 2 200

2.2* Applied Mathematics - II 5 - - 50 - 100 3 - - 150

2.3* Applied Physics – II 4 - 2 25 25 100 3 50 3 200

2.4* Applied Chemistry – II 3 - 2 25 25 100 3 50 3 200

2.5 General Engineering 5 - - 50 - 100 3 - - 150

2.6 Basic Microbiology 3 - 2 25 25 100 3 50 2 200

2.7* General Workshop Practice-II - - 6 - 50 - - +100 3 150


Total 23 - 17 200 175 600 - 300 - 1275

* Common with other diploma programmes+ Includes 25 marks for Viva-voce# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,


10

THIRD SEMESTER (FOOD TECHNOLOGY)

Sr. No Subject STUDYSCHEME

Hrs/weekL T P





Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

3.1 Food Microbiology 3 - 4 25 25 100 3 50 3 200

3.2 Food Chemistry and Nutrition 3 - 2 25 25 100 3 50 3 200

3.3 Principles of Food Processingand Preservation

3 - 2 25 25 100 3 50 3 200

3.4 Unit Operations in FoodProcessing

3 - 2 25 25 100 3 50 3 200

3.5 Handling, Transportation andStorage of Foods

3 - 2 25 25 100 3 50 3 200

3.6 Technology of Cereals andPulses

3 - 4 25 25 100 3 50 3 200


Total 18 - 22 150 175 600 - 300 - 1225

# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,hobby clubs e.g. photography, painting, singing, seminars, declamation contests, educational field visits, N.C.C., NSS,Cultural Activities, Civil Defence/Disaster Management activities etc.

11

FOURTH SEMESTER (FOOD TECHNOLOGY)


Hrs/weekL T P





Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

4.1 Technology of Milk & MilkProducts

4 - 4 25 25 100 3 50 3 200

4.2 Fruit & Vegetables Technology 3 - 3 25 25 100 3 50 3 200

4.3 Technology of Meat, Fish &Poultry Products

3 - 3 25 25 100 3 50 3 200

4.4 Food Fermentation Technology 3 - 2 25 25 100 3 50 3 200

4.5 Principles of Food Engineering 3 - 2 25 25 100 3 50 3 200

4.6 Bakery & ConfectioneryTechnology

2 - 3 25 25 100 3 50 3 200

# Student Centred Activities includingEntrepreneurial Awareness camp

- - 5 - 25 - - - - 25

Total 18 - 22 150 175 600 - 300 - 1225

# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,hobby clubs e.g. photography, painting, singing, seminars, declamation contests, educational field visits, N.C.C., NSS,Cultural Activities, Civil Defence/Disaster Management activities etc.

Industrial Training - After examination of 4th Semester, the students shall go for training in a relevant industry/fieldorganization for a minimum period of 6 weeks and shall prepare a diary. It shall be evaluated during 5th semester by his/herteacher for 50 marks. The students shall also prepare a report at the end of training and shall present it in a seminar, which willbe evaluated for another 50 marks. This evaluation will be done by HOD and lecturer incharge – training in the presence ofone representative from training organization.

Vedpal Yadav

Highlight

12

FIFTH SEMESTER (FOOD TECHNOLOGY)


Hrs/weekL T P





Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

Industrial Training - - - - 50 - - 50 3 100

5.1* Employability Skills - I - - 2 - 25 - - 50 3 75

5.2* Environmental Education 3 - - 25 - 100 3 - - 125

5.3 Computer Applications inFood Technology

- - 5 - 50 - - 100 3 150

5.4 Health & Functional Foods 3 - 2 25 25 100 3 50 3 200

5.5 Instrumentation and ProcessControl

3 - - 50 - 100 3 - - 150

5.6 Technology of Oils and Fats 3 - 2 25 25 100 3 50 3 200

5.7 Project Oriented ProfessionalTraining - I

- - 12 - 100 - - 100 3 200

# Student Centred Activities includingPersonality Development Camp

- - 5 - 25 - - - - 25

12 - 28 125 300 400 - 400 - 1225

* Common with other diploma programmes# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,


Vedpal Yadav

Highlight

13

SIXTH SEMESTER (FOOD TECHNOLOGY)


Hrs/weekL T P





Max.Marks

Max.Marks

Hrs Max.Marks

Hrs

6.1* Employability Skills - II - - 2 - 25 - - 50 3 75

6.2* Entrepreneurship Developmentand Management

3 - - 25 - 100 3 - - 125

6.3 Food Packaging Technology 2 - 2 25 25 100 3 50 3 200

6.4 Technology of Non-alcoholicBeverages

2 - 2 25 25 100 3 50 3 200

6.5 Food Analysis & QualityControl

3 - 2 25 25 100 3 50 3 200

6.6 Waste Management in FoodIndustry

3 - 2 25 25 100 3 50 3 200

6.7 Project Oriented ProfessionalTraining - II

- - 12 - 100 - - 100 3 200


Total 13 - 27 125 250 500 - 350 - 1225

* Common with other diploma programmes# Student Centred Activities will comprise of co-curricular activities like extension lectures, library studies, games,


14

8. GUIDELINES

8.1 Guidelines for Assessment of Student Centred Activities (SCA). Distribution of 25 marks for SCA will be as follows:

i. 05 marks shall be given for general behaviourii. 05 marks for attendance shall be based on the following

distribution:* < 75% Nil* 75-79.9% 3 marks* 80-84.9% 4 marks* > 85% 5 marks

iii. 15 marks shall be given for the Sports/NCC/Cultural and other Co-curricular activities after due consideration to the following points:

* For participation in sports/NCC/Cultural/other Co-curricularactivities at National level or above, students will be rewarded withminimum of 12 marks

* For participation in two or more of the listed activities, 3 extramarks should be rewarded

* For participation in sports/NCC/Cultural/other Co-curricularactivities at Inter-polytechnic level, students will be rewarded withminimum of 10 marks

8.2 Guidelines for Internal Assessment

The distribution of marks for Internal Assessment in theory subjects shallbe made as per the following guidelines:

i. 60% of internal assessment shall be based on the performance inthe house tests. At least three such tests shall be conducted duringthe semester out of which best two shall be counted forassessment.

ii. 20% marks shall be given based on performance in seminar, groupdiscussion etc. by assessing the technical and communication skillsof the student.

iii. 20% marks shall be given for attendance/punctuality in the subjectconcerned and for assignments, in equal proportion.

The distribution of marks for Internal Assessment in practical subjectsshall be made as per the following guidelines:

i. 60% marks shall be awarded for performance in practicalii. 20% marks shall be given for Report/Practical book and

punctuality in equal proportion.iii. 20% marks shall be for Viva-voce conducted during the practical.

9. DETAILED CONTENTSOF

VARIOUS SUBJECTS

FIRST SEMESTER

15

1.1 COMMUNICATION SKILLS – I

L T P3 - 2

RATIONALE

Interpersonal communication is a natural and necessary part of organizational life. Yet,communicating effectively can be challenging because of our inherent nature to assume,overreact to and misperceive what actually is happening. Poor communication or lack ofcommunication is often cited as the cause of conflict and poor teamwork. In today’s team-oriented workplace, managing communication and developing strategies for creating sharedmeaning are crucial to achieve results and create successful organizations. The goal of theCommunicating Skills course is to produce civic-minded, competent communicators. To thatend, students must demonstrate oral as well as written communication proficiency. These includeorganizational and interpersonal communication, public address and performance. The objectivesof this subject are understanding how communication works, gaining active listening andresponding skills, understanding the importance of body language, acquiring different strategiesof reading texts and increasing confidence by providing opportunities for oral and writtenexpressions

DETAILED CONTENTS

1. Communication Skills (12 Hrs)

1.1 Verbal and Non-verbal Communication1.2 Process of Communication1.3 Barriers to Communication; Overcoming Strategies1.4 Listening and Speaking Skills and Sub-Skills

(All topics should be in detail)

2. Grammar and Usage (12 Hrs)

2.1 Punctuation2.2 Articles-a, an, the2.3 Framing Questions2.4 Verbs-Classification: Main Verb, Auxiliary Verb, Transitive and Intransitive Verbs2.5 Word Formation

3. Writing Skills (10 Hrs)

3.1 Writing Paragraphs3.2 Picture Composition

16

4. Reading Skills (14 Hrs)

Unseen comprehension passages (at least 5 passages).

LIST OF PRACTICALS

(Note: The following contents are only for practice. They should not be included in the finaltheory examination)

Developing Oral Communication Skills

Greeting, Starting a Conversation Introducing Oneself Introducing Others Leave Taking Thanking, Wishing Well Talking about Oneself Talking about Likes and Dislikes

INSTRUCTIONAL STRATEGY

Looking into the present day needs of effective communication in every field, it is imperative todevelop necessary competencies in students by giving practical tips and emphasis on grammar,vocabulary and its usage in addition to practical exercises. The teacher should give report writingassignments, projects etc. while teaching this subject.

LIST OF RECOMMENDED BOOKS

1. Communicating Effectively in English, Book-I by Revathi Srinivas; Abhishek Publications,Chandigarh.

2. High School English Grammar and Composition by Wren & Martin; S. Chand & CompanyLtd., Delhi.

3. Communication Techniques and Skills by R. K. Chadha; Dhanpat Rai Publications, NewDelhi.

SUGGESTED DISTRIBUTION OF MARKS

Topic No. Time Allotted (Hrs) Marks Allotted (%)1 12 252 12 253 10 204 14 30

Total 48 100

17

1.2 APPLIED MATHEMATICS - IL T P5 - -

RATIONALE

Applied Mathematics forms the backbone of engineering students. The curriculum ofmathematics has undergone changes from time to time in accordance with growth of subject.Diploma in Engineering is a launching stage where the students learn the basics ofengineering. The revised syllabus has been designed keeping in view the emerging needs ofall categories of students. Great emphasis has been laid on application of various contents likealgebra, complex numbers, trigonometry and coordinate geometry. This course will developanalytical abilities to make exact calculations and provide continuing educational base to thestudents.

Note:- Teachers should give examples of engineering/technology applications of variousconcepts and principles in each topic so that students are able to appreciatelearning of these concepts and principles.

DETAILED CONTENTS1. Algebra (30 hrs)

1.1 Concept of permutations and Combinations: Value of npr, ncr.

1.2 Binomial theorem (without proof) for positive integral index (expansion and generalform); binomial theorem for any index (expansion without proof)

1.3 Partial fractions (linear factors, repeated linear factors, non-reducible quadraticfactors excluding repeated factors)

1.4 Determinants and Matrices – expansion of determinants (upto third order) bylaplace expansion method, solution of equations (upto 3 unknowns) by Cramer’srule. Definition of matrix, addition, subtraction, multiplication of matrices (uptothird order), minors and co-factors, inverse of a matrix by adjoint method (uptosecond order)

2. Trigonometry (20 hrs)

Review of ratios of some standard angles (0,30,45,60,90 degrees), T-Ratios ofAllied angles (without proof), Sum, difference formulae and their applications(without proof). Product formulae (Transformation of product to sum,difference and vice versa). T-Ratios of multiple angles, sub-multiple angles (2A,3A, A/2).

3. Complex numbers (10 hrs)

Definition of complex numbers, real and imaginary parts of a complex number,polar and cartesian form and their inter-conversion, conjugate of a complexnumber, modulus and argument of a complex number, addition, subtraction,

18

multiplication and division of a complex number.

1. Elementary Engineering Mathematics by BS Grewal, Khanna Publishers, New Delhi

2. Engineering Mathematics by Vol. I & II by S Kohli, IPH, Jalandhar

3. Applied Mathematics by Dr. RD Sharma, Dhanpat Rai Publications, Delhi

4. Applied Mathematics, Vol. I & II by SS Sabharwal & Sunita Jain, Eagle Parkashan,

Jalandhar

5. Comprehensive Mathematics, Vol. I & II by Laxmi Publications, Delhi.



Total 80 100

4. Co-ordinate Geometry (20 hrs)

4.1 Equation of straight line in various standard forms (without proof), intersectionof two straight lines, angle between two lines, perpendicular distance formula(without proof)

4.2 General equation of a circle and its characteristics. To find the equation of acircle, given:

* Centre and radius* Three points lying on it* Coordinates of end points of a diameter

4.3 Equations of conics (ellipse, parabola and hyperbola), simple problems related toengineering (standards forms only)

INSTRUCTIONAL STATREGY

Basic elements of algebra, trigonometry, complex numbers and coordinate geometry should betaught in the light of their applications in the field of engineering and technology. By layingmore emphasis on applied part, teacher can also help in providing a good continuing educationbase to the students.

RECOMMENDED BOOKS

19

1.3 APPLIED PHYSICS – IL T P4 - 2

RATIONALE

Applied Physics includes the study of a large number of diverse topics all related to things thatgo in the world around us. It aims to give an understanding of this world both by observation andprediction of the way in which objects will behave. Concrete uses of physical principles andanalysis in various fields of engineering and technology are given prominence in the coursecontent.

Note:- Teachers should give examples of engineering/technology applications of variousconcepts and principles in each topic so that students are able to appreciate learningof these concepts and principles.

DETAILED CONTENTS

1. Units and Dimensions (10 hrs)

1.1 Physical quantities1.2 Fundamental and derived units1.3 Systems of units (CGS, MKS and SI units)1.4 Dimensions and dimensional formulae of physical quantities (area, volume,

velocity, acceleration, momentum, force, impulse, work, power, energy, surfacetension, coefficient of viscosity, stress, strain, moment of inertia, gravitationalconstant.)

1.5 Principle of homogeneity1.6 Dimensional equations and their applications, conversion from one system of

units to other for density, force, pressure, work, power, energy, velocity,acceleration

1.7 Limitations of dimensional analysis

2. Force and Motion (12 hrs)

2.1 Scalar and vector quantities – examples, representation of vector, statement oftriangle law and parallelogram law

2.2 Force, resolution and composition of forces parallelogram law of forces withderivation, friction, laws of friction, types of friction, coefficient of friction, angleof friction.

2.3 Newton’s Laws of motion – concept of momentum, determination of forceequation from Newton’s second law of motion; Newton’s third law of motionconservation of momentum (statement only), recoil of gun, impulse and impulsiveforces, simple numerical problems

2.4 Projectile, horizontal and oblique projections (definitions)2.5 Derivation of time of flight, maximum height and horizontal range for oblique

projections

20

2.6 Circular motion, definition of angular displacement, angular velocity, angularacceleration, frequency, time period

2.7 Relation between linear and angular velocity, linear acceleration and angularacceleration, relation between frequency and time period

2.8 Centripetal force and centrifugal force (definition)2.9 Banking of roads (with derivation)

3. Rotational Motion (6 hrs)

3.1 Definitions of torque, moment of inertia, radius of gyration3.2 Derivation of rotational kinetic energy and angular momentum3.3 Conservation of angular momentum (qualitative)

4. Gravitation and Satellites (6 hrs)

4.1 Gravity, acceleration due to gravity4.2 Kepler’s law of planetary motion4.3 Newton’s law of gravitation4.4 Escape velocity (no derivation)4.5 Satellites, natural satellites, artificial satellites, geostationary satellite

5. Work, Power and Energy (10 hrs)

5.1 Work: definition and its SI unit, examples of zero work, positive work andnegative work

5.2 Work done in moving an object on horizontal surface.5.3 Power: definition and its SI unit5.4 Energy: definition and its SI units, Type - kinetic energy and potential energy

with examples and their derivation5.5 Principle of conservation of mechanical energy (for freely falling bodies),

transformation of energy from one form to another

6. Properties of Matter (8 hrs)

6.1 Elasticity, definition of stress and strain6.2 Different types of modulus of elasticity6.3 Pressure – its units, gauge pressure, absolute pressure, atmospheric pressure6.4 Surface tension – its units, capillarity, rise of liquid in capillary tube (derivation),

applications of surface tension, effect of temperature and impurity on surfacetension

6.5 Fluid motion, stream line and turbulent flow6.6 Viscosity, coefficient of viscosity; effect of temperature on viscosity

7. Heat and Temperature (12 hrs)

7.1 Difference between heat and temperature on the basis of K.E. of molecules

21

7.2 Principles of measurement of temperature and different scales of temperature7.3 Modes of transfer of heat (conduction, convection and radiation

with examples)7.4 Thermal conductivity, coefficient of thermal conductivity (derivation)7.5 Properties of heat radiation7.6 Laws of Black Body Radiation: Stefan’s law, Kirchoff’s law, Wien’s law

LIST OF PRACTICALS

1. Familiarisation with vernier calliper, screw gauge and spherometer and determination of

their vernier constants and least counts

2. To find diameter of solid cylinder using a vernier calliper

3. To find diameter of hollow cylinder using vernier calliper

4. To find area of cross-section of wire/needle using screw gauge

5. To find thickness of glass strip using spherometer

6. To find radius of curvature of spherical surface using spherometer.

7. To verify parallelogram law of forces.

8. To determine atmospheric pressure at a place using Fortin’s Barometer


Teacher can take help of various instructional materials like models, charts and graphs forimparting instructions. The field application should be made clear before teaching the forces andmotion; rotational motion; gravitation and satellites; work, power and energy; properties ofmatter and heat and temperature etc to develop proper understanding of the physicalphenomenon. Effective demonstration will make the subject interesting and develop scientifictemper in the students.

RECOMMENDED BOOKS

1. Applied Physics Vol. I, TTTI Publication; Tata McGraw Hill, Delhi

2. Basic Applied Physics by RK Gaur; Dhanpat Rai Publications

3. Comprehensive Practical Physics - Volume I and II by JN Jaiswal; Laxmi Publishers

4. Numerical Problems in Physics-Volume I and II by RS Bharaj; Tata McGraw Hill

5. Simple Course in Electricity and Magnetism by CL Arora; S Chand and Co, New Delhi

6. Fundamental Physics - Volume I and II by Gomber and Gogia; Pardeep Publications,

Jalandhar

7. Applied physics by B.L. Arora New India Publishing House, Delhi

22

8. Physics Laboratory Manual by PK Palanisamy, Scitech Publications

9. Fundamentals of Physics by Resnick and Halliday; Asian Books Pvt. Ltd., New Delhi

10. Concepts in Physics by HC Verma; Bharti Bhawan Ltd., New Delhi

11. Applied Physics vy RA Banwat and SD Dogra; Eagle Parkashan, Jallandhar


S.No Time Allotted(Hrs.)

Marks Allotted(%)

1 10 162 12 203 06 104 06 105 10 166 08 127 12 16

Total 64 100

23

1.4 APPLIED CHEMISTRY-IL T P3 - 2

RATIONALE

Every branch of engineering is expanding greatly. The contributions of chemicals and chemicalproducts are playing important role in the field of engineering, biotechnology, agriculture andpharmacology etc. The numbers of such chemical products are exponentially increasing eachsuccessive year. This results in enhancing the responsibility of engineers while choosingengineering materials for converting them into finished products. Now a days, choosingengineering material is not only based on conventional qualitative and quantitative testing oftheir chemical composition and behavior under service conditions, but also based onenvironmental and eco-friendly factors. To achieve such objectives it is essential to knowapplied aspects of chemistry. Applied chemistry for diploma students in various engineering andtechnology courses is designed to develop scientific temper and appreciation of physical andchemical properties of engineering materials, which are used in their professional career. Bestefforts should be made to teach and train the engineers by imparting essential knowledgerequired from this subject through demonstrations, and minor projects.

Note:- Teachers should give examples of engineering/technology applications of variousconcepts and principles in each topic so that students are able to appreciate learning ofthese concepts and principles.

DETAILED CONTENTS

1. Basic Concepts of Chemistry (07 hrs)

1.1 Definition of chemistry and its importance1.2 S.I. Units of pressure, volume, density, specific gravity, surface tension and

viscosity1.3 Matter, element, compound and mixtures, atoms, molecules, ions, symbols and

formulae (recapitulation only)1.4 Writing chemical formulae of simple chemical compounds and calculation of

percentage composition of chemical compounds1.5 Chemical equations, thermo-chemical equations, balancing of chemical equations

by HIT and TRIAL method

2. Atomic Structure and Chemical Bonding (11 hrs)

2.1 Introduction to atom and its constituent particles, Dalton’s atomic theory,Rutherford’s and Bohr’s model of atom (overview only)

2.2 Atomic number, mass number, isotopes, isobars and isotones2.3 Concept of atomic orbitals, shapes of s and p- orbitals, quantum numbers2.4 Aufbau principle, Pauli’s exclusion principle, Hund’s rule and electronic

configuration of elements (upto Z=30)2.5 Chemical bond, types of chemical bonding: ionic and covalent (sigma and pie

bonds) with suitable examples.

24

3. Water (10 hrs)

3.1 Sources of water3.2 Types of water based on dissolved salts.

3.2.1 Hard water, soft water3.2.2 Units to measure water hardness in ppm (mg/l) and simple numericals,

degree Clark & degree French3.3 Disadvantages of use of hard water in domestic and industrial applications

(mainly boiler feed water)3.4 Methods to remove water hardness by

3.4.1 Ion exchange process3.4.2 Lime-soda process3.4.3 Reverse Osmosis method

3.5 Quality criteria of drinking water as per BIS. (with special emphasis on hardness,total dissolved solids (TDS), Chloride, alkalinity present in water)

4. Solutions (07 hrs)

4.1 Concept of homogenous solution, brief introduction of the terms (i) Ionization(ii) Acidity (iii) Basicity (iv) equivalent weight and gram equivalent weight withsuitable examples

4.2 Strength of a solution (i) Normality (ii) Molarity (iii) Molality as applied inrelation to a solution.

4.3 Definition of pH, simple numericals and different industrial applications of pH.4.4 Buffer solution and applications of buffer.

5. Electrolysis (08 hrs)

5.1 Electronic concept of oxidation and reduction5.2 Definition of the terms: Electrolytes, Non-electrolytes with suitable examples5.3 Faraday’s Laws of Electrolysis and simple numericals5.4 Different industrial applications of ‘Electrolysis’5.5 Applications of redox-reactions in battery technology such as (i) Dry cell (ii) lead

acid battery and (iii) Ni-Cd battery

6. Environmental Chemistry (05 hrs)

6.1 Brief introduction to Environmental Chemistry and Pollution6.2 Causes and effects of air, water and soil pollutions6.3 Role of chemistry in controlling air, water and soil pollutions6.4 General idea of ozone depletion, global warming

25

LIST OF PRACTICALS

1. Volumetric analysis and study of apparatus used therein. Simple problems on volumetricanalysis equation

2. Preparation of standard solution of oxalic acid or potassium dichromate3. Determine the strength of solution of HCl with the help of a solution of NaOH and an

intermediate solution of standard oxalic acid4. Estimation of total dissolved solids (TDS) in water sample gravimetrically5. Estimation of total alkalinity of water volumetrically6. Determine the pH of given sample using pH meter7. Determine the percentage purity of commercial sample like blue vitriol, 12.5 g. of which

have been dissolved per litre. Given M/20 Na2S2O3.8. Determination of solubility of a solid at room temperature9. To verify the first law of electrolysis (electrolysis of copper sulphate solution using

copper electrode)


Teacher may take help of various models and charts while imparting instructions to make theconcepts clear. More emphasis may be laid on discussing and explaining practical applicationsof various chemical processes and reactions. In addition, students should beencouraged/motivated to study those processes in more details, which may find practicalapplications in their future professional life.

RECOMMENDED BOOKS

1. Chemistry in Engineering by J.C. Kuriacose and J. Rajaram; Tata McGraw-HillPublishing Company Limited, New Delhi

2. Engineering Chemistry by Dr. S. Rabindra and Prof. B.K. Mishra ; Kumar and KumarPublishers (P) Ltd. Bangalore-40

3. A Text Book of Applied Chemistry-I by SS Kumar; Tata McGraw Hill, Delhi4. Progressive Applied Chemistry –I and II by Dr. G.H. Hugar; Eagle Prakashan, Jalandhar5. Engineering Chemistry by Jain PC and Jain M, Dhanpat Rai Publishers, Delhi6. Chemistry of Engineering by Aggarwal CV7. Chemistry for Environmental Engineers by Swayer and McCarty, McGraw Hill, Delhi8. A Text Book of Applied Chemistry-I by Sharma and Others; Technical Bureau of India,

Jalandhar9. A Text Book of Applied Chemistry-II by Dr. J K Sharma (Hindi version), Abhishek

Publications, Sec. 17-C, Chandigarh.

26


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 07 142 11 203 10 204 07 165 08 166 05 14

Total 48 100

27

1.5 BASICS OF INFORMATION TECHNOLOGYL T P- - 4

RATIONALE

Information technology has great influence on all aspects of our life. Primary purpose of usingcomputer is to make the life easier. Almost all work places and living environment are beingcomputerized. The subject introduces the fundamentals of computer system for using varioushardware and software components. In order to prepare diploma holders to work in theseenvironments, it is essential that they are exposed to various aspects of information technologysuch as understanding the concept of information technology and its scope; operating acomputer; use of various tools of MS Office/Open Office and internet form the broadcompetency profile of diploma holders. This exposure will enable the students to enter theirprofessions with confidence, live in a harmonious way and contribute to the productivity.

Note:

Explanation of Introductory part should be dovetailed with practical work. Followingtopics may be explained in the laboratory along with the practical exercises. There will notbe any theory examination.

TOPICS TO BE EXPLAINED THROUGH DEMONSTRATION

1. Information Technology – its concept and scope, applications of IT, ethics and futurewith information technology

2. Impact of computer and IT in society.-- Computer application in office, book publishing,data analysis, accounting, investment, inventory control, graphics, air and railway ticketreservation, robotics, military, banks, Insurance financial transactions and many more

3. Generations of computer, block diagram of a computer, CPU, memory, data – numericdata, alpha numeric data, processing of data.

4. Computers for information storage, information seeking, information processing andinformation transmission, computer organization, computer hardware and software;primary and secondary memory: RAM, ROM, PROM etc. Input devices; keyboard,mouse, scanner, etc ; output devices ; VDU and Printer(Impact and non-Impact printers),Plotter etc. Primary and Secondary Storage (Auxiliary Storage), Secondary storage;magnetic disks – tracks and sectors, optical disk (CD, CD-RW and DVD Memory)

5. Introduction to Operating Systems such as MS-DOS and Windows, difference between

DOS and Windows

6. Basics of Networking – LAN, MAN,WAN

28

LIST OF PRACTICALS

1. Identify and list functions of various components and peripherals of given computer.

2. Installation of operating system viz. * Windows XP, *Windows 2007 etc.

3. Installing a computer system by giving connection and loading the system software and

application software and various sources to install software

4. Exercises on entering text and data (Typing Practice)

5. Features of Windows as an operating system:a) Start , shutdown and restoreb) Creating and operating on the iconsc) Opening, closing and resizing the windowsd) Using elementary job commands like – creating, saving, modifying, renaming,

finding and deleting a file , creating and operating on a foldere) Introduction to all properties such as changing settings like, date, time, calculator,

colour (back ground and fore ground)f) Using short cuts

6. Word Processing (MS Office/Open Office)

a) File Management:

Opening, creating and saving a document, locating files, copying contents in somedifferent file(s)

b) Editing a document:

Entering text, cut, copy, paste using toolbars Use of spell check PDF file and its conversion in different file formats (MS Word/Excel etc.) Scanning, editing and printing of a document

c) Formatting a document:

Using different fonts, changing font size and colour, changing the appearancethrough bold/ italic/ underlined, highlighting a text, changing case, using subscriptand superscript, using different underline methods

Aligning of text in a document, justification of document ,Inserting bullets andnumbering

Formatting paragraph, inserting page breaks and column breaks, line spacing

Use of headers, footers, inserting footnote, end note, use of comments

Inserting date, time, special symbols, importing graphic images, drawing tools

29

d) Tables and Borders:

Creating a table, formatting cells, use of different border styles, shading in tables,merging of cells, partition of cells, inserting and deleting a row in a table

How to change docx file to doc file

Print preview, zoom, page set up, printing options

Using Find, Replace options

7. Spread Sheet Processing (MS Office/Open Office)

a) Starting Excel

open worksheet, enter, edit data, formulae to calculate values, format data, createchart, printing chart, save worksheet, switching between different spread sheets

b) Menu commands:

Create, format charts, organize, manage data, solving problem by analyzing data,creating graphs

c) Work books:

Managing workbooks (create, open, close, save, rename), working in work books

Editing a worksheet: copying, moving cells, pasting, inserting, deleting cells,rows, columns, find and replace text, numbers of cells, formatting worksheet

d) Creating a chart:

Working with chart types, changing data in chart, formatting a chart, use chart toanalyze data

Using a list to organize data, sorting and filtering data in list

e) Formulas:

Addition, subtraction, division, multiplication, percentage and auto sum

8. Power Point Presentation (MS Office/Open Office)

a) Introduction to PowerPoint How to start PowerPoint Working environment: concept of toolbars, slide layout, templates etc. Opening a new/existing presentation Different views for viewing slides in a presentation: normal, slide sorter etc.

b) Addition, deletion and saving of slides

30

c) Insertion of multimedia elements Adding text boxes, importing pictures, tables and charts etc.

d) Formatting slides

Text formatting, changing slide layout, changing slide colour scheme Changing background, Applying design template

e) How to view the slide show?

Viewing the presentation using slide navigator, Slide transition Animation effects etc.

9. Antivirus

a) What is virus and its types

b) Problems due to virus

c) Installation and updation of antivirus (anyone out of Kaspersky, Mcafee, Norton,Quickheal etc).

d) How to scan and remove the virus

10. Internet and its Applications

a) Log-in to internet, introduction to search engine

Browsing and down loading of information from internet

b) Creating e-Mail Account

Log in to e-mail account and Log out from e-mail account

c) Managing e-Mail Creating a message Sending, receiving and forwarding a message Attaching a file Deleting a message


Since this subject is practical oriented, the teacher should demonstrate the capabilities ofcomputers to students while doing practical exercises. The students should be made familiarwith computer parts, peripherals etc. and proficient in making use of MS Office/Open Office inaddition to working on internet. The student should be made capable of working on computersindependently. This subject should be taught with the help of LCD projector, (while teaching agroup) using PowerPoint presentation slides.

31

RECOMMENDED BOOKS

1. Fundamentals of Computer by E Balagurusamy,Tata McGraw Hill Education Pvt. Ltd,New Delhi

2. Fundamentals of Computer by V Rajaraman; Prentice Hall of India Pvt. Ltd., New Delhi

3. Fundamentals of Computer by Sumita Arora by Dhanpat Rai and Co , New Delhi

4. Computers Today by SK Basandara, Galgotia Publication Pvt Ltd. Daryaganj, New Delhi.

5. Internet for Every One by Alexis Leon and Mathews Leon; Vikas Publishing House Pvt.Ltd., Jungpura, New Delhi

6. A First Course in Computer by Sanjay Saxena; Vikas Publishing House Pvt. Ltd.,Jungpura, New Delhi

7. Computer Fundamentals by PK Sinha; BPB Publication, New Delhi

8. Fundamentals of Information Technology by Leon and Leon; Vikas Publishing HousePvt. Ltd., Jungpura, New Delhi

9. Information Technology for Management by Henery Lucas; Tata McGraw Hill EducationPvt Ltd , New Delhi

10. MS Office by BPB Publications, New Delhi

32

1.6 ENGINEERING DRAWING – IL T P- - 6

RATIONALE

Drawing is said to be the language of engineers and technicians. Reading and interpretingengineering drawing is their day-to-day responsibility. The course is aimed at developing basicgraphic skills so as to enable them to use these skills in preparation of engineering drawings,their reading and interpretation. The emphasis while imparting instructions should be to developconceptual skills in the students.

Note: 1. First angle projection is to be followed2. Instruction relevant to various drawings may be given along with appropriate

demonstration, before assigning drawing practice to the students

DETAILED CONTENTS

1. Drawing Office Practice, Lines and Lettering (2 Sheets)

1.1 Definition of drawing, classification of drawing1.2 Drawing instruments such as mini drafter, drawing board, drawing sheet, drawing

pins, pencils, eraser, sandpaper, sharpener, cello-tape etc.1.3 Sizes and layout of standard drawing sheets and drawing boards1.4 Different types of lines in engineering drawing as per BIS specifications1.5 Definition and classification of letterings, free hand lettering (alphabets and

numerals) in different standard series of 2.5, 3,5,7,10 and 15 mm heights. Singlestroke vertical and inclined lettering at 75 (alphabets and numerals) lowercaseand uppercase in the ratio of 7:4.

2. Dimensioning (2 Sheets)

2.1 Necessity of dimensioning, Types of dimensioning (chain, parallel andprogressive dimensioning, size and location dimensioning)Methods of placing dimensioning (Aligned and unidirectional system), useof leader lines. General principles of dimensioning.

2.2 Dimensioning of overall sizes, circles, thread holes, chamfered surfaces, angles,tapered surface holes equally spaced on PCD, counter sunk hole counter boredholes, cylindrical parts, narrow space and gaps, radii, curves and arches.

3. Simple Geometrical Constructions used in Engineering Practice (2 Sheets)

3.1 Construction of regular polygons (triangle, square, pentagon, hexagon) andcircles

3.2 Ellipses (concentric circle method and Intersecting Arcs method)3.3 Parabola (rectangle and tangent method), cycloid3.4 Freehand sketching of above geometrical shapes

33

4. Scale (2 sheets)

4.1 Scale – their need and importance, Definition of representative fraction (R.F), findRF of given scale

4.2 Construction of plain and diagonal scales

5. Principle of Projections (10 sheets)

5.1 Principle of orthographic projection and introduction to first angle projection andthird angle projection

5.2 Projection of points situated in different quadrants (1 Sheet)5.3 Projection of lines, Lines inclined to one plane and parallel to the other and vice

versa (1st &3rd quadrants) (1 Sheet)5.4 Projection of Planes: Planes perpendicular and parallel to either of the planes;

planes perpendicular to one plane and parallel to the other or vice versa (1st & 3rd

quadrants) (1 Sheet)5.5 Drawing 3 orthographic views of given objects (6 sheets, at least one sheet

in 3rd Angle Projection)5.6 Identification of surfaces on drawn orthographic views from isometric object

drawn (1Sheet)

6. Sectional Views (2 sheets)

6.1 Need for sectional views –Drawing of different conventions for materials insections, conventional breaks for shafts, pipes, rectangular, square, angle, channeland rolled sections

7. Isometric Views (2 sheets)

7.1 Fundamentals of isometric projections (theoretical instructions) and isometricscales

7.2 Isometric views of combination of regular solids like cylinder, cone, cube, prismand pyramid

8. Development of Surfaces ( 2 sheets)

8.1 Parallel line method ( Prism and cylinder)8.2 Radial line method (Pyramid and Cone)

Note: Minimum 20 drawing sheets will be prepared by the students.

34


Teacher should show model or realia of the component/part whose drawing is to be made.Emphasis should be given on cleanliness, dimensioning and layout of sheet. Focus should be onproper selection of drawing instrument and its proper use.

RECOMMENDED BOOKS

1 Engineering Drawing by KK Dhiman, Ishan Publications, Ambala, Haryana2. Elementary Engineering Drawing (in first angle projection) by ND Bhatt, Charotar

Publishing House, Anand, Gujrat3. A Text Book of Engineering Drawing by Surjit Singh published by Dhanpat Rai and Co.,

Delhi3. Engineering Drawing by PS Gill published by SK Kataria and sons, Delhi4. Engineering Drawing by RB Gupta published by Satya Prakashan, New Delhi5. Engineering Drawing by NS Kumar published by King India Publication, New Delhi

35

1.7 GENERAL WORKSHOP PRACTICE - IL T P- - 6

RATIONALE

In order to have a balanced overall development of diploma engineers, it is necessary to integratetheory with practice. General workshop practices are included in the curriculum in order toprovide hand on experience about use of different tools and basic manufacturing practices. Thiscourse aims at developing general manual and machining skills in the students. Besides above,the development of dignity of labour, precision, safety at work place, team working anddevelopment of right attitude are the other objectives.

DETAILED CONTENTS (PRACTICAL EXERCISES)

Note: The students are supposed to come in proper workshop dress prescribed by the institute.Wearing shoes in the workshop(s) is compulsory. Importance of safety and cleanliness,safety measures and upkeep of tools, equipment and environment in each of thefollowing shops should be explained and practiced. The students should preparesketches of various tools/jobs in their practical Notebook.

The following shops are included in the syllabus:

1. Carpentry Shop-12. Fitting Shop3. Welding Shop-I4. Electric Shop –I5. Smithy Shop or Electronic Shop-I6. Sheet Metal Shop

Note:

1. The branches e.g. Civil Engineering, Electrical Engineering, Mechanical Engineering,Production Engineering and Automobile Engineering will do Smithy Shop instead ofElectronic Shop- I.

2. The branches e.g. Electronics and Communication Engineering, Electronics andInstrumentation, Instrumentation and Control, Computer Engineering, MedicalElectronics, Textile Technology, Textile Processing, Knitting Technology, ChemicalEngineering, Ceramic Engineering and Food Technology will do Electronic Shop-Iinstead of Smithy Shop.

1. Carpentry Shop – I

1.1 Introduction to various types of wood such as Deodar, Kail, Partal, Teak, Mango,Sheesham, etc. (Demonstration and their identification).

36

1.2 Demonstration, function and use of commonly used hand tools. Care,maintenance of tools and safety measures to be observed.Job I Marking, sawing, planning and chiseling & their practice (size

should be mentioned)1.3 Introduction to various types of wooden joints, their relative advantages and uses.

Job II Preparation of half lap jointJob III Preparation of Mortise and Tenon Joint

1.4 Demonstration of various methods of painting wooden items.Job IV Preparation of wooden surface before painting including primer

coatingJob V Painting Practice by brush/spray

1.5 Safety precautions in carpentry shop

2. Fitting Shop

2.1 Introduction to fitting shop tools, common materials used in fitting shop,Identification of materials. Such as Steel, Brass, Copper, Aluminium etc.Identification of various sections of steel such as Flat, Angle, Tee, Channel, BarGirder, Square, Z-Section, etc.

2.2 Description and demonstration of various types of work benches, holdingdevices and files. Precautions while filing.

2.3 Description and demonstration of simple operation of hack-sawing, demonstrationand description of various types of blades and their specifications, uses andmethod of fitting the blade.Job I Marking of job, use of marking tools and measuring instruments.Job II Filing a dimensioned rectangular or square piece of an accuracy of

0.5mmJob III Filing practice (production of flat surfaces). Checking by straight

edge.Job IV Making a cutout from a square piece of MS Flat using hand

hacksaw.2.4 Care and maintenance of measuring tools like calipers, steel rule, try square,

vernier calipers, micrometer, height gauge, combination set. Handling ofmeasuring instruments, checking of zero error, finding of least count (all gaugesincluding dial gauge).

3. Welding Shop – I

3.1 (a) Introduction to welding and its importance in engineering practice; types ofwelding; common materials that can be welded, introduction to weldingequipment e.g. a.c. welding set, d.c. rectifier, electrode holder, electrodes andtheir specifications, welding screens and other welding related equipment,accessories and gloves.

(b) Safety precautions during welding(c) Hazards of welding and its remedies

37

3.2 Electric arc welding, (a.c. and d.c.) precautions while using electric arc welding,Practice in setting current and voltage for striking proper arc. Earthing of weldingmachine.Job I Practice of striking arc bending and tacking while using electric arc

welding set.Job II Welding practice on electric arc welding for making uniform and

straight weld beads3.3 Various types of joints and end preparation.

Job III Preparation of butt joint by electric arc welding.Job IV Preparation of lap joint by electric arc welding.Job V Preparation of corner joint by using electric arc welding.Job VI Preparation of Tee joint by electric arc welding.

4. Electric Shop – I

4.1 Study, demonstration and identification of common electrical materials such aswires, cables, switches, fuses, ceiling roses, PVC Conduits, PVC Channels andallied items, tools along with electrical instruments such as voltmeter, ammeterand multimeter.

4.2 Study of electrical safety measures and demonstration about use of protectivedevices such as fuses, MCBs, ELCBs and relays including earthing.Job I Identification of phase, neutral and earth of domestic appliances

and their connection to two pin/three pin plugs.Job II Preparation of a house wiring circuit on wooden board using fuse,

switches, socket, holder, ceiling rose etc. in PVC conduit and PVCcasing and capping wiring system.

4.3 Study of common electrical appliances such as electric iron, electric kettle, ceilingfan, table fan, electric mixer, electric Geyser, gas geyser, desert cooler,refrigerator, water purifier

4.4 Introduction to lead-acid battery, identification of parts and its working.Job III Installation of inverter with battery and to connect two or more

batteries in series and in parallel (knowledge of a.c. and d.c.)Job IV Charging of a battery and testing it with the help of hydrometer

and cell tester5. Smithy Shop

5.1 Demonstration and detailed explanation of tools and equipment used. Forgingoperations in smithy shop. Safety measures to be observed in the smithy shop.

5.2 Demonstration and description of bending operation, upsetting operation,description and specification of anvils, swage blocks, hammers etc.

5.3 Demonstration and description of tongs, fullers, swages etc.Job I To forge a L-hook.Job II To prepare a job involving upsetting processJob III To forge a chisel

Job IV To prepare a cube from a M.S. round by forging method.OR

38

5. Electronic Shop – I

5.1 Identification and familiarization with the following tools used in electronic shopsuch as Tweezers, Screw drivers (different sizes), Insulated Pliers, Cutter, Sniper,Philips Screw Driver (Star Screw Driver), L- Keys, Soldering Iron, solderingwire, flux . Their demonstration and uses.

5.2 Identification and familiarization with Multimeter (analog and digital)Job I Practice in the use of above mentioned tools and instruments. For

this a small experimental set up may be done5.3 Various types of protective devices such as : wire fuse, cartridge fuse etc. ,5.4 Identification and familiarization with ear phone speaker connector, telephone

jacks and similar male and female connectors (audio, video)5.5 Safety precautions to be observed in the electronic shop5.6 Identification and familiarization with soldering and desoldering practice5.7 Introduction to thimbles and crimping tools

NOTE: Demonstration boards for the electronics components such as resistors,capacitors, diodes, transistors, FETs, IFT Coils, ICs should be made.

Job II Cut, strip, join an insulated wire with the help of soldering iron(repeat with different types of wires)

Job III Cut, strip, connect/solder/crimp different kinds of wires/ cables(including co-axial and shielded cable) to different types ofpower/general purpose/audio video/telephone plugs, sockets, jacks,terminals, binding posts, terminal strips, connectors. The tasksshould include making complete recording/ playback/ antenna/speaker leads for common electronic products such as Radio, TV,CD players, VCD/DVD players, cassette recorder and players, Hi-Fi equipment, hand- set, microphone

6. Sheet Metal Shop

Introduction to sheet metal shop, use of hand tools and accessories e.g. different types ofhammers, hard and soft mallet, sheet and wire gauge, necessary allowance requiredduring job fabrication, selection of material and specifications.

6.1 Introduction and demonstration of hand tools used in sheet metal shop.6.2 Introduction and demonstration of various machines and equipment used in

sheet metal shop e.g. shearing machine, bar folder, burring machine, power press,sheet bending machine.

6.3 Introduction and demonstration of various raw materials used in sheet metalshop e.g. M.S. sheet, galvanized-iron plain sheet, galvanised corrugated sheet,aluminium sheets etc.

6.4 Study of various types of rivets, steel screw etc.Job I Shearing practice on a sheet using hand shears.

a) Practice on making single riveted lap joint/double riveted lap Joint.b) Practice on making single cover plate chain type, seam joint and

riveted butt joint

39

RECOMMENDED BOOKS

1. Workshop Technology I,II,III, by S K Hajra, Choudhary and A K Chaoudhary; Media

Promoters and Publishers Pvt. Ltd., Bombay

2. Workshop Technology by Manchanda Vol. I,II,III; India Publishing House, Jalandhar.

3. Manual on Workshop Practice by K Venkata Reddy, KL Narayana et al; MacMillan India

Ltd. New Delhi

4. Basic Workshop Practice Manual by T Jeyapoovan; Vikas Publishing House (P) Ltd., New

Delhi

5. Workshop Technology by B.S. Raghuwansh;, Dhanpat Rai and Co., New Delhi

6. Workshop Technology by HS Bawa; Tata McGraw Hill Publishers, New Delhi.

SECOND SEMESTER

40

2.1 COMMUNICATION SKILLS – II

L T P3 - 2

RATIONALE

Interpersonal communication is a natural and necessary part of organizational life. Yet,communicating effectively can be challenging because of our inherent nature to assume,overreact to and misperceive what actually is happening. Poor communication or lack ofcommunication is often cited as the cause of conflict and poor teamwork. In today’s team-oriented workplace, managing communication and developing strategies for creating sharedmeaning are crucial to achieve results and create successful organizations. The goal of theCommunicating Skills course is to produce civic-minded, competent communicators. To thatend, students must demonstrate oral as well as written communication proficiency. These includeorganizational and interpersonal communication, public address and performance. The objectivesof this subject are understanding how communication works, gaining active listening andresponding skills, understanding the importance of body language, acquiring different strategiesof reading texts and increasing confidence by providing opportunities for oral and writtenexpressions

DETAILED CONTENTS

Section A

1. Grammar and Usage (15 Hrs)

1.1 Prepositions1.2 Pronouns1.3 Determiners1.4 Conjunctions1.5 Question and Question Tag1.6 Tenses (Simple Present, Simple Past)

Section B

2. Reading Skills (15 Hrs)

Unseen comprehension passages (at least 5 passages).

3. Writing Skills (18 Hrs)

3.1 Writing Notice3.2 Writing Circular3.3 Writing a Memo3.4 Agenda for a Meeting3.5 Minutes of the Meeting3.6 Telephonic Messages

41

3.7 Paragraph writing:Simple and Current Topics should be covered.

LIST OF PRACTICALS

(Note: The following contents are only for practice. They should not be included in the finaltheory examination)

1. Listening Comprehension

1.1 Locating Main Ideas in a Listening Excerpt1.2 Note-taking

2. Developing Oral Communication Skills

2.1 Offering-Responding to Offers2.2 Requesting-Responding to Requests2.3 Congratulating2.4 Expressing Sympathy and Condolences2.5 Expressing Disappointments2.6 Asking Questions-Polite Responses2.7 Apologizing, Forgiving2.8 Complaining2.9 Persuading2.10 Warning2.11 Asking for and Giving Information2.12 Giving Instructions2.13 Getting and Giving Permission2.14 Asking For and Giving Opinions


Looking into the present day needs of effective communication in every field, it is imperative todevelop necessary competencies in students by giving practical tips and emphasis on grammar,vocabulary and its usage in addition to practical exercises. The teacher should give report writingassignments, projects etc. while teaching this subject.


1. Communicating Effectively in English, Book-I by Revathi Srinivas; Abhishek Publications,Chandigarh.

2. High School English Grammar and Composition by Wren & Martin; S. Chand & CompanyLtd., Delhi.

3. Communication Techniques and Skills by R. K. Chadha; Dhanpat Rai Publications, NewDelhi.

42


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 15 302 15 353 18 35

Total 48 100

43

2.2. APPLIED MATHEMATICS - IIL T P5 - -

RATIONALE

Applied Mathematics forms the backbone of engineering students. The curriculum ofmathematics has undergone changes from time to time in accordance with growth ofsubject. Diploma in Engineering is a launching stage where the students learn the basicsof engineering. The revised syllabus has been designed keeping in view the emergingneeds of all categories of students. Great emphasis has been laid on application of variouscontents like differential calculus, integral calculus, differential equations and statistics.This course will develop analytical abilities to make exact calculations and providecontinuing educational base to the students.

Note:- Teachers should give examples of engineering/technology applications ofvarious concepts and principles in each topic so that students are able toappreciate learning of these concepts and principles.

DETAILED CONTENTS

1. Differential Calculus (30 hrs)

1.1 Definition of function; Concept of limits.Lt xn - an,

Four standard limits x → a ----------x - a

Lt Sin x Lt ax - 1 Lt (1+x)1/x

x → 0 -------- , x→ 0 --------, x→0

x x1.2 Differentiation by definition of xn , sin x, cos x, tan x, ex, logax only1.3 Differentiation of sum, product and quotient of functions. Differentiation of

function of a function.1.4 Differentiation of inverse trigonometrical functions, Logarithmic

differentiation, Exponential differentiation, Successive differentiation (uptothird order only).

1.5 Applications:(a) Maxima and minima(b) Equation of tangent and normal to a curve (for explicit functions only) –

Simple problems only

2. Integral Calculus (25 hrs)

2.1 Integration as inverse operation of differentiation2.2 Simple standard integrals and related problems2.3 Simple integration by substitution, by parts and by partial fractions (for

linear factors only)

44

2.4 Evaluation of definite integrals (simple problems)- /2 /2 /2

Evaluation of Sinn x dx, Cosn x dx , Sinm x Cosn x dx0 0 0

using formulae without proof (m and n being positive integers only)

2.5 Numerical integration by Simpson’s Rule and Trapezoidal Rule(simple problems only)

3 Ordinary Differential Equations (10 hrs)

3.1. Definition, order, degree, linear and non-linear differential equations3.2 Formation of differential equations (upto second order)3.3. Solution of first order differential equations by variable separable method only

4. Statistics (15hrs)

4.1 Measures of Central Tendency: Mean, Median, Mode4.2 Measures of Dispersion: Mean deviation, Standard deviation4.3 Co-efficient of rank correlation


Basic elements of Differential Calculus, Integral Calculus, Ordinary DifferentialEquations and Statistics can be taught in the light of their applications in the field ofengineering and technology. By laying more stress on applied part, teachers can also helpin providing continuing education base to the students.

RECOMMENDED BOOKS

1. Elementary Engineering Mathematics by BS Grewal; Khanna Publishers, New Delhi2. Engineering Mathematics by Vol. I & II by S Kohli; IPH, Jalandhar3. Applied Mathematics by Dr. RD Sharma; Dhanpat Rai Publications, Delhi4. Applied Mathematics, Vol. I & II by SS Sabharwal & Sunita Jain; Eagle Parkashan,

Jalandhar5. Comprehensive Mathematics, Vol. I & II Laxmi Publications, Delhi.


Topic No. Time Allotted (Hrs) Marks Allotted (%)

1 30 402 25 303 10 104 15 20

Total 80 100

46

2.3 APPLIED PHYSICS-II

L T P4 - 2

RATIONALE

Applied Physics includes the study of a large number of diverse topics related to things that go inthe world around us. It aims to give an understanding of this world both by observation andprediction of the way in which objects behave. Concrete use of physical principles and analysisin various fields of engineering and technology are given prominence in the course content.

Note:- Teachers should give examples of engineering/technology applications of variousconcepts and principles in each topic so that students are able to appreciate learningof these concepts and principles.

DETAILED CONTENTS

1. Waves and Vibrations (10 hrs)

1.1. Definition of wave with examples1.2. Types of wave motion, transverse and longitudinal wave motion with

examples1.3. Relation between velocity of wave, frequency and wave length of a wave (v = n λ)1.4. Simple harmonic motion: definition, expression for displacement, velocity,

acceleration, time period, frequency in S.H.M.1.5. Vibration of spring mass system, cantilever and determination of their

time period.1.6. Free, forced and resonant vibrations with examples

2. Applications of Sound Waves (10 hrs)

2.1 Acoustics of buildings-reverberation, reverberation time, echo, noise,coefficient of absorption of sound, methods to control reverberation time

2.2 Ultrasonics-Methods of production (magnetostriction oscillator only) and theirengineering applications to cold welding, drilling, cleaning and SONAR

3. Principles of Optics (10 hrs)

3.1 Lenses, reflection & refraction of light, refractive index, lens formula (noderivation), real and virtual image, magnification.

3.2 Power of lens, microscope, telescope (definition only)3.3 Total internal reflection, critical angle and conditions for total internal

reflection.

47

4. Electrostatics (12 hrs)

4.1 Coulomb's law, unit charge4.2 Gauss's Law4.3 Electric field intensity and electric potential (definition and units only)4.4 Application of Gauss’s Law to straight charged conductor, plane charged sheet4.5 Capacitance, capacitance of parallel plate capacitor, series and parallel

combination of capacitors4.6 Dielectric and its effect on capacitors, dielectric constant and dielectric

breakdown

5. Current Electricity (10 hrs)

5.1 Definition of electric current, resistance , potential & their units.5.2 Ohm's law5.3 Specific resistance, series and parallel combination of resistances, effect of

temperature on resistance.5.4 Kirchhoff's laws, Wheatstone bridge5.5 Heating effect of current and concept of electric power

6. Semi Conductor Physics (06 hrs)

6.1 Types of materials (insulator, semi-conductor, conductor), intrinsic and extrinsicsemi conductor, p-n junction diode and its characteristics

6.2 Diode as rectifier-half wave and full wave rectifier, semi conductor transistorpnp and npn (introduction only)

7. Modern Physics (06 hrs)

7.1 Lasers: concept of energy levels, ionizations and excitation potentials;spontaneous and stimulated emission; population inversion, Laser, types oflasers, ruby laser and applications of laser

7.2 Fiber optics: Introduction and applications7.3 Super conductivity: Phenomenon of super conductivity, Type I and Type II

super conductor and its applications

LIST OF PRACTICALS

1. To determine and verify the time period of cantilever.2. To determine time period of Simple Pendulum.3. To verify ohm’s law.4. To verify law of resistance in series.5. To verify law of resistances in parallel.6. To find resistance of galvanometer by half deflection method.7. To convert a galvanometer into an ammeter of given range.8. To convert a galvanometer into a voltmeter of given range.9. To study and verify laws of reflection using mirrors.

48


Teacher may use various instructional media like models, charts and graphs while impartinginstructions. The field application should be made clear before teaching the basics of waves,sound, light, electrostatics, semiconductor and modern physics etc to develop properunderstanding of the physical phenomenon. Use of demonstration will make the subjectinteresting and develop scientific temper in the students.

RECOMMENDED BOOKS

1. Concept of Physics by H.C. Verma, Part-1, Bharti Bhawan, New Delhi

2. Concept of Physics by H.C. Verma, Part-2, Bharti Bhawan, New Delhi

3. A Text Book of Applied Physics by RA Banwat and SD Dogra, Eagle Parkashan,

Jallandhar

4. Applied Physics by BL Arora, King India Publications, New Delhi


S.No Time Allotted(Hrs.)

Marks Allotted(%)

1 10 142 10 143 10 144 12 205 10 166 06 127 06 10

Total 64 100

49

2.4 APPLIED CHEMISTRY-IIL T P3 - 2

RATIONALE

The role of chemistry in every branch of engineering and technology is expanding greatly. Nowa days, various chemical products are playing important role in the field of engineering withincreasing number of such products each successive years. The strength of materials, thechemical composition of substances, their behaviour when subjected to different treatment andenvironment, and the laws of heat and dynamic energy have entered in almost every activity ofmodern life. Chemistry is considered as one of the core subjects for diploma students inengineering and technology for developing in them scientific temper and appreciation ofchemical properties of materials, which they have to handle in their professional career. Effortshould be made to teach this subject through demonstrations/ minor projects and with the activeinvolvement of students.

Note:- Teachers should give examples of engineering/technology applications of variousconcepts and principles in each topic so that students are able to appreciate learning ofthese concepts and principles.

DETAILED CONTENTS1. Metallurgy (08 hrs)

1.1 A brief introduction of the terms: Metallurgy (types), mineral, ore, gangue ormatrix, flux, slag, concentration (methods of concentrating the ores), ore, roasting,calcinations, smelting and refining of metal.

1.2 Metallurgy of (i) Aluminium (ii) Iron1.3 Definition of an alloy, purposes of alloying, composition, properties and uses of

alloys, monel metal, magnalium, duralumin, alnico, stainless steel and invar.

2. Fuels (10 hrs)

2.1 Definition of a ‘Fuel’, characteristics of a good fuel and classification of fuelswith suitable examples

2.2 Definition of Calorific value of a fuel and determination of calorific value of asolid fuel with the help of Bomb calorimeter. Simple numerical problems basedupon Bomb-calorimeter method of finding the Calorific values

2.3 Brief description of ‘Proximate’ and ‘Ultimate’ analysis of a coal. Importance ofconducting the proximate and ultimate analysis of a fuel

2.4 Merits of gaseous fuels over those of other varieties of fuels2.5 Manufacture, composition, properties and uses of (i) Water gas (ii) Oil gas (iii)

Biogas2.6 Composition, calorific values and applications of (i) LPG (ii) CNG (iii) Power

alcohol

50

2.7 Fuel rating2.7.1 Octane number for petrol2.7.2 Cetane number for diesel

3 Corrosion (06 hrs)

3.1 Definition of corrosion3.2 Theories of corrosion i.e. (i) direct chemical action theory and (ii) electro

chemical theory3.3 Passivity3.4 Prevention of corrosion by

3.4.1 Alloying3.4.2 Providing metallic coatings3.4.3 Cathodic protections:

(a) Sacrificial(b) Impressed voltage method

3.4.4 Heat treatment (quenching, annealing, tempering & normalizing)

4 Lubricants (06 hrs)

4.1 Definition of (i) lubricant (ii) lubrication4.2 Classification of lubricants4.3 Principles of lubrication

4.3.1 fluid film lubrication4.3.2 boundary lubrication4.3.3 extreme pressure lubrication

4.4 Properties of lubricants4.4.1 Physical properties: viscosity, viscosity index, flash-point, fire-point,

cloud-pour point, oiliness, volatility, emulsification4.4.2 Chemical properties-Total acidity number (TAN) saponification and

iodine value, coke number and aniline point.4.5 Criterion for selection of a good lubricant

5 Glass (04 hrs)

5.1 Glass: Chemical composition, types of glasses and their applications5.2 Manufacture of ordinary glass and lead glass

6. Classification and Nomenclature of Organic Compounds (06 hrs)

Classification of Organic Compounds, functional group, Homogolus Series, IUPAC-Nomenclature of various homogolous series i.e. alcohols, aldehydes, ketones, carboxylicacids, and phenols. (First six members of each series only)

51

7. Polymers & Plastics (08 hrs)

7.1 Definition of polymer, monomer & degree of polymerization7.2 Brief introduction of addition & condensation polymers with suitable examples

(PVC, Polyester, Teflon, Nylon 66, Bakelite)7.3 Definition of plastic & type of plastics (thermo & thermo setting plastics) with

suitable examples7.4 Applications of polymers & plastics in daily life.

LIST OF PRACTICALS

1. Gravimetric analysis and study of apparatus used

2. To determine the percentage composition of a mixture consisting of a volatile and a non-

volatile substances

3. Determine the viscosity of a given oil with the help of “Redwood viscometer”

4. Determine the flash point of the given oil with the help of Abel’s Flash Point Apparatus

5. Estimate the amount of moisture in the given sample of coal

6. Estimate the amount of ash in the given sample of coal

7. Electroplate the given strip of Cu with Ni

8. Confirmation test of alcohol, aldehydes, carboxylic acid

9. To determination the total acidity number of a lubricant

10. Detection of metal iron in the rust (solution of rust in concentrated HCl may be given)

11. To study the effect of metal coupling on corrosion of metals


Teacher may take help of various models and charts while imparting instructions to make theconcepts clear. More emphasis may be laid on discussing and explaining practical applicationsof various chemical processes and reactions. In addition, students should beencouraged/motivated to study those processes in more details, which may find practicalapplications in their future professional life.

RECOMMENDED BOOKS

1. Chemistry in Engineering by J.C. Kuriacose and J. Rajaram; Tata McGraw-HillPublishing Company Limited, New Delhi

2. Engineering Chemistry by Dr. S. Rabindra and Prof. B.K. Mishra ; Kumar and KumarPublishers (P) Ltd. Bangalore-40

3. A Text Book of Applied Chemistry-I by SS Kumar; Tata McGraw Hill, Delhi4. Progressive Applied Chemistry –I and II by Dr. G.H. Hugar; Eagle Prakashan, Jalandhar5. Engineering Chemistry by Jain PC and Jain M Dhanpatrai publishers. New Delhi

52

6. Chemistry of Engineering by Aggarwal CV7. Chemistry for Environmental Engineers by Swayer and McCarty, McGraw Hill, Delhi8. A Text Book of Applied Chemistry-I by Sharma and Others; Technical Bureau of India,

Jalandhar9. A Text Book of Applied Chemistry-II by Dr. J K Sharma (Hindi version), Abhishek

Publications, Sec. 17-C, Chandigarh.


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 08 162 10 203 06 144 06 145 04 086 06 127 08 16

Total 48 100

53

2.5 GENERAL ENGINEERINGL T P5 - -

RATIONALE

A diploma holder has to assist in activities of installation, operation and maintenance etc ofdifferent machines and equipment. These activities are not branch specific and instead requirehim to know basics of civil, electrical and mechanical engineering. The subject of GeneralEngineering has been included to impart basic knowledge of civil, electrical and mechanicalengineering to the students.

DETAILED CONTENTSPART-A

MECHANICAL ENGINEERING

Theory

1. Transmission of Power (12 hrs)

1.1 Transmission of power through belt, rope drives and pulleys, gears and chains1.2 Different type of pulleys and their application1.3 Chain drives and its comparison with belt drive1.4 Gear drives, types of gears, simple gear trains and velocity ratio

2. Air Conditioning System (16 hrs)

2.1 Basic principle of refrigeration and air conditioning2.2 Working of centralized air conditioner2.3 Concept of split air conditioner and its applications

3. Pumps: Types and their uses (04 hrs)

PART BELECTRICAL ENGINEERING

Theory

4. Application and Advantages of Electricity: (03 hrs)

4.1 Difference between AC and DC4.2 Various applications of electricity4.3 Advantages of electrical energy over other types of energy

54

5. Basic Quantities of Electricity: (04 hrs)

5.1 Definition of voltage, current, power and energy with their units5.2 Name of the instruments used for measurement of quantities given in 5.15.3 Connection of the instruments in 5.2 in electric circuit

6. Various Types of Power Plants: (03 hrs)

6.1 Classification of power plants (names only)

7. Elements of Transmission Line: (04 hrs)

7.1 Pictorial diagram of a three-phase transmission and distribution system7.2 Earthing methods - need and practices adopted

8. Distribution System (04 hrs)

8.1 Distinction between high and low voltage distribution system8.2 Identification of three phase wires, neutral wires and the earth wire on a low

voltage distribution system8.3 Identification of the voltage between phases and between one phase and neutral8.4 Distinction between three phase and single phase supply

9. Supply from the Poles to the Distribution Board: (04 hrs)

9.1 Arrangement of supply system from pole to the distribution board9.2 Function of service line, energy meter, main switch, distribution board

10. Domestic Installation: (04 hrs)

10.1 Distinction between light and fan circuits and single phase power circuit, subcircuits

10.2 Various accessories and parts of installation, identification of wiring systems10.3 Common safety measures and earthing10.4 Introduction to BIS code of safety and wiring installation

11. Electric Motors and Pumps: (06 hrs)

11.1 Definition and various application of single phase and three phase motors11.2 Connection and starting of three phase motors by star delta starter11.3 Conversion of horse power in watts or kilowatts11.4 Type of pumps and their applications

55

PART CCIVIL ENGINEERING

Theory

12. Construction Materials (06 hrs)Properties and uses of various construction materials such as stones, bricks, lime, cementand timber with their properties, physical/field testing, elements of brick masonry.

13. Foundations (04 hrs)i) Bearing capacity of soil and its importanceii) Types of various foundations and their salient features, suitability of various

foundations for heavy, light and vibrating machines

14. Concrete (04 hrs)Various ingredients of concrete, different grades of concrete, water cement ratio,workability, physical/ field testing of concrete, mixing of concrete, placing and curing ofconcrete.

15. RCC (02 hrs)Basics of reinforced cement concrete and its use (elementary knowledge), introduction tovarious structural elements of a building

Note: While imparting instructions, teachers are expected to lay more emphasis on conceptsand principles. It will be better if the classes for general engineering are conducted byorganized demonstrations for explaining various concepts and principles.


Teachers should lay emphasis on basic principles and use charts in class, visits to Labs andindustry may be arranged to demonstrate certain materials and practices.

RECOMMENDED BOOKS

Mechanical Engineering

1. General Mechanical Engineering by M. Adithan; TTTI, Chandigarh

2. Basic Civil and Mechanical Engineering by Jayagopal; Vikas Publications, New Delhi

3. IC Engines and Automobile Engineering by Dr.MP Poonia, Standard Publishers, New

Delhi

4. Refrigeration and Air Conditioning by RK Rajput; SK Kataria and sons; Ludhiana

5. Theory of Machines by RS Khurmi and JK Gupta; S. Chand and Company Ltd., New

Delhi

56

Electrical Engineering

1. Electrical Technology Part 1: Basic Electrical Engineering by Theraja, BL; S Chand and

Company, New Delhi

2. Principles of Electrical Engineering by Gupta BR, S Chand and Company, New Delhi

3. Basic Electrical Engineering by Mehta VK; S Chand and Company, New Delhi

4. Basic Electricity and Measurements by Suryanarayan NV and N Delhi; Tata McGraw

Hill, 1977, New Delhi

5. Basic Electrical and Electronics Engineering by SK Sahdev; Dhanpat Rai and sons, New

Delhi

6. Basic Electrical Engineering by PS Dhogal, Tata McGraw Hill, New Delhi

7. Basic Electricity by BR Sharma; Satya Parkashan, New Delhi

Civil Engineering

1. Textbook of Concrete Technology 2nd Edition by Kulkarni, PD Ghosh RK and Phull, YR;

New Age International (P) Ltd., Publishers, New Delhi

2. Materials of Construction by Ghose; Tata McGraw Hill Publishing Co., Ltd., New Delhi

3. Civil Engineering Materials by TTTI, Chandigarh; Tata McGraw Hill Publishing Co.

Ltd., New Delhi

4. Concrete Technology by Gambhir; Tata McGraw Hill Publishing Co., Ltd., New Delhi

5. Building Construction by J Jha and Sinha; Khanna Publishers, Delhi

6. Building Construction by Vazirani and Chandola; Khanna Publishers, Delhi

7. Civil Engineering Materials by SV Deodhar and Singhai; Khanna Publishers, New Delhi

8. Soil Mechanics and foundation Engineering by SK Garg; Khanna Publishers, New Delhi

57


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 12 142 16 203 04 054 03 045 04 056 03 047 04 058 04 059 04 05

10 04 0511 06 0812 06 0813 04 0514 04 0515 02 02

Total 80 100

58

2.6 BASIC MICROBIOLOGYL T P3 - 2

RATIONALE

The main objectives of this subject are to develop knowledge and skills in the students in thefollowing major areas:

a) the nature of micro-organisms found in foodb) techniques to assess the growth of micro-organismsc) nature of useful micro-organismsd) techniques to identify the micro-organisms

The basic knowledge and skills about these aspects are essential to understand others subjectareas and for the application of microbiological considerations required in the food preservationand processing technology.

DETAILED CONTENTS1. Introduction (16 hrs)

Classification of living system: Whittaker’s five Kingdom concept. Definition ofMicrobiology. Historical Developments in Microbiology. Classification ofmicroorganisms (Unicellular, Multicellular, Prokaryotes, Eukaryotes). Cell and cellorganelles ( including ribosomes, mitochondria, endoplasmic reticulum, vacuoles, etc) –their functions

2. Pure Culture (08 hrs)

Streak plating, pour plating, spread plating, serial dilution technique, Isolation andpreservation – lyophilization, slant method, liquid nitrogen method

3. Microbial Growth (08 hrs)

Growth curve and its different phases, Synchronous growth, factors affecting microbialgrowth, generation time-their significance

4. Bacteria (08 hrs)

Structure size and shape. Types depending upon different requirements. Gram positiveand negative bacteria. Mode of reproduction.

5. Fungi (08 hrs)

Yeast and moulds –structure: their growth requirements, mode of reproduction, itsimportance.

59

LIST OF PRACTICALS

1. Study of microscope

2. Study of yeast under Microscope

3. Study of moulds under Microscope.

4. Study of bacteria under microscope

5. Size determination of microorganisms under microscope

6. Media preparation for fungi

7. Media preparation for bacteria

7. Preparation of glass-wares for sterilization.

9. Methods of sterilization-dry heat and moist heat

10. Aseptic transfer of culture

11. Enumeration of bacteria in the media by pour plating, spread plating and streakingtechniques

12. Measurement of cell number in a culture

13. Simple staining of bacteria

14. Differential staining: Gram staining of bacteria.

15. Capsule staining

16. Spore Staining


Teachers should make use of charts and other appropriate media to support classroominstruction. Emphasis during the practical session should be on performance by individualstudents and teacher should develop instructional manual for various exercises to facilitate thestudents. Visits to some of the local industries and quality control centers may be arranged todemonstrate various aspects of basic microbiology to the students. Experts may be invited todeliver lectures on latest developments in the field.

60

RECOMMENDED BOOKS

1. Essentials of Microbiology by K.S. Bilgrami, CBS Publishers & Distributors-New Delhi;

2. Food Microbiology by W.C. Frazier: Tata Mc Graw Hill, New Delhi

3. Modern Food Microbiology by James M. Jay; CBS Publishers & Distributors-New Delhi;

4. Bacteriology by Salle; Published by Tata Mc Graw Hill, New Delhi

5. Basic Food Microbiology; Bannett Chapmen and Hall publisher, USA

6. Standard Methods for Waste Water Analysis – American Public Health Association

(APHA), Philadelphia, Pennsylvania.


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 16 342 08 163 08 184 08 165 08 16

Total 48 100

61

2.7 GENERAL WORKSHOP PRACTICE - IIL T P- - 6

RATIONALE

Psychomotor skills are mastered through practice, an opportunity therefore, has been extended tostudents through this course to refine their skills in different trades. The basic skills developedduring first semester will be refined during this course by doing higher order skills jobs. Inaddition to developing general manual and machining skills in the students, the objective ofdevelopment of sense of dignity of labour, precision, safety at work places, team working andright attitude among the students will also be met.

DETAILED CONTENTS (PRACTICAL EXERCISES)

Note: The students are supposed to come in proper workshop dress prescribed by the institute.Wearing shoes in the workshop(s) is compulsory. Importance of safety and cleanliness,safety measures and upkeep of tools, equipment and environment in each of the followingshops should be explained and practiced. The students should prepare sketches of varioustools/jobs in their practical Notebook.

The following shops are included in the syllabus.1. Carpentry Shop-II2. Plumbing Shop3. Welding Shop -II4. Electric Shop –II5. Electronic Shop-II or Machine Shop6. Painting Shop

Note:1. The branches e.g. Civil Engineering, Civil Engg. (Spl. in Highway Engg.), Electrical

Engineering, Fire Technology and Safety, Electrical and Electronics Engg., PowerStation Engg., Mechanical Engineering and cluster branches, Chemical Engg. and clusterbranches, Ceramic Engg., Printing Technology (Spl. Press Tech.), Printing Technology(Spl. in CAD/GAT) will do Machine Shop instead of Electronic shop- II

2. The branches e.g. Electronics and Communication Engineering, Electronics andInstrumentation, Instrumentation and Control, Electronics Engg. (Spl. PowerElectronics), Computer Engineering, Medical Electronics and Food Technology will doElectronic shop-II instead of Machine shop.

3. The instructor is to first explain the introductory part given at the beginning under eachshop followed by demonstration and practice by students.

1. Carpentry Shop-II1.1 Introduction to joints, their relative advantages and uses.

Job I Preparation of dovetail joint and glued joint.Job II Preparation of mitre jointJob III Preparation of a lengthening Joint

62

Job IV Preparation of at least one utility job with and without lamination.1.2 Demonstration of job showing use of rip saw, bow saw and tenon saw, method of

sharpening various saws.1.3 Demonstration of job on band saw and circular saw, chain and chisel, universal

wood working machine, Saw re-sharpening machine, saw brazing unit.1.4 Importance and need of polishing wooden items. Introduction to polishing

materials.Job V Polishing on wooden items.

2. Plumbing Shop

2.1 Introduction to various types of threads (internal and external)-single start,multi-start, left hand and right hand threads.

2.2 Description and demonstration of various types of drills, taps and diesSelection of dies for threading, selection of drills, taps and reamers for tappingoperations.Job I Making internal and external threads on a job by tapping and

dieing operations (manually)2.3 Precautions while drilling soft metals, e.g. copper, brass, aluminium etc.

Job II Drilling practice on soft metals such as aluminum, brass andcopper

Job III Preparation of a job by filing on non- ferrous metal up to anaccuracy of 0.2mm

Job IV Preparation of job involving thread on GI pipe/ PVC pipe andfixing of different types of elbow, tee, union, socket, stopcock,taps etc

3. Welding Shop – II

3.1 Introduction to gas welding, spot welding and seam welding and weldingtechniques. Adjustments of different types of flames in gas welding,demonstration and precautions about handling welding equipment.Job I Practice in handling gas welding equipment (Low pressure and

High pressure) and welding and tacking practice on simple jobs.

3.2 Common welding joints generally made by gas welding.Job II Preparation of butt joint by gas welding.Job III Preparation of small cot frame from conduit pipe by gas welding.Job IV Preparation of square pyramid from MS rods by welding (type of

welding to be decided by students themselves).Job V Exercise of preparing a job on spot/seam welding machine.

3.3 Demonstration and use of TIG and MIG welding equipment

63

4. Electric Shop – II

4.1 Importance of three-phase wiring and its effectiveness. Demonstration of three-phase wiring with the help of a demonstrating panel.

Job I Laying out 3-phase wiring for an electric motor or any other3-phase machine.

Job II Connecting single-phase energy meter and testing it. Reading andworking out the power consumption and the cost of energy.

Job III Checking continuity of connection (with tester and series lamp)location of faults with a multimeter and their rectification in simplemachines and/or other electric circuits fitted with earthing.

Job IV Finding fault in simple electric machine and its rectification

4.2 Demonstration of dismantling, servicing and reassembling a table fan/ceilingfan/air cooler/mixer/electric iron, electric heater, geyser, electric oven, airconditioner etc.Job V Testing single phase/three phase electrical motor by using

voltmeters, ammeter, clip-on meter, tachometer etc.Job VI Reversing the direction of rotation of a motor.

5. Electronic Shop- II

5.1 Identification, demonstration and uses of the items mentioned below:

a) Various types of single, multi-cored insulated screened wire and cables -power, audio, video, co-axial, general purpose wires/cables

b) Various types of plugs, sockets, connectors suitable for general purpose audioand video use, 2 and 3 pin mains plugs and sockets, RF plugs and sockets.

Banana-plugs, and sockets, BNG, RCA, DIN, UHF, ear phone speakerconnector, telephone jacks and similar male and female connectors andterminal strips.

c) Various types of switches such as normal/miniature toggle, slide, push button,piano key, rotary, micro switches, SPST, SPDT, DPST, DPDT, band selector,multi way master mains switch.

d) Various types of protective devices such as : wire fuse, cartridge fuse, slowacting/fast acting fuse, HRC fuse, thermal fuse, single/multiple circuitbreakers, over and under current relays.

e) Materials: conducting, insulating and magnetic materials.

f) Single beam simple CRO, signal generator and function-generator

g) Regulated power supply-fixed and variable voltage, single output as well asdual output.

64

5.2 Identification and familiarization with active and passive components; types andcolour code of resistor, capacitors and potentiometers (including VDR, LDR, andthermistor). Identification of components including diode, LED, transistor, LCD,UJT, FET, coils, relays, read relays, transformers, linear and digital ICs,thyristors.

5.3 Demonstration of the following:

a) Making perfect solder joints and soldering on PCBsb) Removing components/wires by unsoldering.c) Assembling components on boards, chassis, tape strips.d) Laying of cables by various methodse) Modern soldering and de-soldering processesf) Working of active and passive componentsg) Testing of active and passive components by the use of multimeter

Note: For the above field visits to relevant place may be arranged.

Job I Cut, bend, tin components, leads, inserts and solder components(capacitor, diodes, transistor, IFT, ICs etc) on a PCB.

Job II Soldering practice

Job III Temperature controlled soldering station

Job IV De-soldering pump

Job V De-soldering strip/wik

Job VI De-solder, remove and clean all the components, wires from a givenequipment, a PCB or a tag strip.

Job VII Wiring of a small circuit on a PCB/tag strip involving lacking,sleeving and use of identifier tags

OR

5. Machine Shop

Introduction to various machines used in machine shop such as Lathe, Milling Machine,Shaper, Slotter, Drilling Machine , Radial drilling Machine, Surface grinder.

Job I Simple exercise on lathe machine.Job II Simple exercise on milling machine.Job III Simple exercise on drilling machine.

6. Painting Shop

Introduction to painting shop and its necessity. Different types of paints. Introduction ofpowder coating plant and spray painting with their uses.

Job I Preparation of surface before painting such as cleaning, sanding, applyingputty, filling procedure and application of primer coat and painting steel item.

65

Job II Painting practice by brush on MS sheetJob III Practice of dip paintingJob IV Practice of lettering: name plates / sign boardJob V Polishing and painting on wooden and metallic surfacesJob VI Practical demonstration of powder coating

RECOMMENDED BOOKS

1. Workshop Technology I,II,III, by S K Hajra, Choudhary and A K Choudhary; Media

Promoters and Publishers Pvt. Ltd., Bombay

2. Workshop Technology by Manchanda Vol. I,II,III; India Publishing House, Jalandhar.

3. Manual on Workshop Practice by K Venkata Reddy; MacMillan India Ltd. New Delhi

4. Basic Workshop Practice Manual by T Jeyapoovan; Vikas Publishing House (P) Ltd., New Delhi

5. Workshop Technoogy by B.S. Raghuwanshi; Dhanpat Rai and Co., New Delhi

6. Workshop Technology by HS Bawa; Tata McGraw Hill Publishers, New Delhi

THIRD SEMESTER

65

3.1 FOOD MICROBIOLOGY

L T P3 – 4

RATIONALE

This subject is aimed to develop an understanding among the students on various microflora associated with food products and their beneficial role as well as deleterious effecton processed food products

DETAILED CONTENTS

1. Introduction – Definition, historical developments in the food microbiology and itssignificance (06 hrs)

2. Microbiology of milk and milk products like cheese, butter, Ice-cream, milkpowder (06 hrs)

3. Microbiology of meat, fish, poultry and egg products (06 hrs)

4. Microbiology of fruits and vegetable products like jam, jelly, sauce, juice(06 hrs)

5. Microbiology of cereal and cereal products like bread, (06 hrs)

6. Microbial spoilage of foods – food borne pathogens, food poisoning, foodinfection and intoxication (10 hrs)

7. Concept of TDT, F, Z and D value (02 hrs)

8. Anti-microbial agents – physical and chemical agents – their mechanism of action(06 hrs)

LIST OF PRACTICALS

1. Study of the microbiological quality of milk by MBR test

2. Estimation of total microbial bacterial plate count of food sample by directmicroscopic and SPC method

3. Estimation of total microbial count of yeast and mould

4. Estimation of total microbial count of (a) milk products (b) fruits and vegetableproducts (c) meat, fish and poultry products (d) water (e) surface (f) air (g)workers (h) canned foods

5. Study of the growth curve of micro-organisms

6. Demonstration of effect of different anti-microbial agents i.e. (a) high and lowtemperature (b) UV radiation and (c) chemical preservatives on the growth ofmicrobes

66


This being one of the most basic subjects for the students of food technology, the teachersshould lay a lot of emphasis on explaining the facts, concepts, principles and proceduresinvolved in various topics. The students should be given appropriate tutorial exercises.Teachers should made use of chart and other appropriate media to support classroominstruction. Emphasis during the practical session should be on performance by individualstudents and teacher should develop instructional manual for various exercises to facilitatethe students. Visits to some of the local industries and quality control centers may bearranged to demonstrate various aspects of basic microbiology to the students. Expertsmay be invited to deliver lecturers on latest developments in the field.

RECOMMENDED BOOKS

1. Essentials of Microbiology by KS Bilgrami; CBS

2. Food Microbilogy by WC Frazier; Tata McGraw Hill

3. Modern Food Microbilogy by James M Jay; CBS

4. Bacteriology by Sale

5. Standard Methods for Waste Water Analysis by APHA

6. Basic Food Microbilogy: Bannett , Chapman and Hall

7. Food Microbiology by M.R. Adams

8. Hand Book of Microbiology by Bisen

9. Text Book of Fungi by Sharma


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 06 122 06 123 06 124 06 125 06 126 10 227 02 068 06 12

Total 48 100

67

3.2 FOOD CHEMISTRY AND NUTRITION

L T P3 - 2

RATIONALE

Diploma holders in food technology are required to test the food products in thelaboratories and should have theoretical as well as practical understanding of foodchemistry and nutrition, which relates to different aspects of food chemistry and nutrientssuch as water, carbohydrates, fats, protein, minerals, vitamins, food pigments, enzymesetc. Hence the subject is included for developing these competencies.

DETAILED CONTENTS

1. Importance of food. Scope of food chemistry (01 hrs)

2. Introduction to colloidal chemistry and its role in food production (03 hrs)

3. Introduction to different food groups (cereals & pulses, meat & fish & poultry,milk & milk products, fats & oils, vegetables & fruits, sugar & jaggery, spices andcondiments & their classification and importance (03 hrs)

4. Water (05 hrs)Structure of water molecule, types and properties of water, water activity and itsimportance

5. Carbohydrates (05 hrs)Basic composition, classification, sources, nutritional and industrial importance

6. Proteins (05 hrs)Basic composition, classification, sources, functional, nutritional and industrialimportance

7. Fats (05 hrs)Basic composition, classification, sources, nutritional and industrial importance

8. Vitamins and Minerals (05 hrs)Function and sources of minerals-calcium, iodine, zinc, iron, floride, fat solubleand water-soluble vitamins, effect of processing and storage on vitamins

9. Deficiency disorders and requirement of different nutrients (Calcium, Iodine,vitamin-A, iron, protein and calorie or energy. (02 hrs)

10. Concept of Balanced Diet. (02 hrs)

68

11. Food Pigments (05 hrs)Importance and plant sources of pigments (Chlorophyll, Anthocyanin, carotenoids,lycopene)

12. Enzymes (05 hrs)Definitions, mode of action, importance sources, nomenclature and classification

13. Food additives – definition and important types (02 hrs)

LIST OF PRACTICALS

1. Determination of moisture in a given food sample

2. Determination of protein in a given food sample

3. Determination of carbohydrates in a given food sample

4. Determination of ash in a given food sample

5. Determination of fat in a given food sample

6. Determination of pH of a given sample

7. Determination of acidity of given food sample/beverage

8. Determination of total non reducing and reducing sugars

9. Determination of vitamin C in given food sample

10. Determination of diastase enzyme activity

11. Identification of pigments in a given food sample

12. Effect of Baking Soda in CO2 production

13. Detection of Saccharine in beverages

14. Visit to hospital/slide show on various nutritional deficiency disorders

Note: Wherever necessary equipment are not available students may be demonstratedthat topic in relevant industry or in any other institute.


This is one of the basic subjects for the diploma holders in food technology. Teachershould design appropriate tutorial exercises for the students. Students may be givensufficient practice on different experiments, individually, under the guidance of teacher.Teachers may also prepare charts and slides. Student may be taken to industry for showingdifferent tests.

69

RECOMMENDED BOOKS

1. Essentials of Food and Nutrition by Swaminathan Vol. I and II, Health Kalyanipublishers, New Delhi

2. Food Chemistry by LH Meyer, Van Nostrand Reinhold Co. New York ...3. Hand book of Analysis of Fruits and Vegetables by S. Ranganna, Tata Me Graw-

Hill. Publishing Company, New Delhi4. Biochemistry by Mohinder Singh, Sejwal Publisher. New Delhi5. Introduction to Biochemistry by Braverman, Elsevier Scientific Publishing6. Food Chemistry by Linhinger, CBS Publishers, Delhi ...7. Food Chemistry by FANNEMA,8. Hand Book of Food & Nutrition by Swaminathan, Narosa Publishing House, New

Delhi9. A Text Book of BiochemistryA.V.S.S. Rama Rao, U B S Publishers, New Delhi10. A Text Book of BiochemistryA.K.Berry, Narosa Publishing House11. Nutrition & Dietetics by Joshi, Tata McGraw-Hill Education, New Delhi12. Clinical Dietetics and Nutrition by Antia & Abraham, Oxford University Press,

USA13. Chemical Changes in Food During Processing by Richardson, John W. Finley ...

Avi Publishing Co Inc.14. Fundamentals of Food & Nutrition by Sumati R. Mudambi, Published by New

Age International (P) Ltd.,15. Nutrition & Dietetics by Rose16. Food science by Sri Laxmi, New Age International Publishers, New Delhi17. Food chemistry (Narosa publication) by H.K. Chopra and P.S. Panesar (2010),

Published By Morgan & Claypool



10 02 0411 05 1012 05 1213 02 04

Total 48 100

70

3.3 PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

L T P3 – 2

RATIONALE

Knowledge and skills related to food processing and preservation are essential for thediploma holder in food technology. In this subject, students are exposed to varioustechniques of food preservation such as low temperature, high temperature, moistureremoval, chemicals and radiation preservation. Relevant skills will also be impartedthrough this subject

DETAILED CONTENTS

1. Scope and trends in food industry (08 hrs)

Status of Indian food industry with emphasis on State of Haryana. Definition offood – food technology, food science, food preservation and food engineering –basic considerations. Importance of food processing and preservation.Classification of foods on the basis of shelf life, pH, origin; Different types of foodspoilage viz. microbiological, bio-chemical, chemical, physical and their effects onfood quality. Principles of food preservation.

2. Preservation by sugar and salt (05 hrs)

Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) likejam, jelly and marmalade. Techniques of pickling.

3. Preservation by Low Temperature (06 hrs)

Low temperature required for different foods – refrigeration – refrigeration load,refrigeration systems; slow and fast freezing, freezing process; types of freezeradvantages and disadvantages of freezing; storage and thawing of frozen food.

4. Preservation by High Temperature (06 hrs)

Pasteurization, Sterilization, Canning: their Definition, Method, advantages anddisadvantages.

5. Moisture Removal (10 hrs)

Evaporation, concentration, drying and dehydration, types of dryers, advantagesand disadvantages, selection of dryers.

71

6. Food Additives including Chemical Preservatives- (07 hrs)

Classification, functions and uses in foods

7. Preservation of foods by Radiation – Irradiation of foods, Radiation doses forspices, onions, potatoes and meat. Concept of microwave heating effect on foodquality (06 hrs)

LIST OF PRACTICALS

1. Study of changes in fruits/vegetables during storage

2. Peeling of fruits and vegetables

3. Preparation of brine and syrup

4. Blanching of seasonal fruits and vegetables

5. Dehydration of fruits & vegetables

6. Preparation of fruit bars

7. Freezing of seasonal vegetables, meat and fish products

8. Preparation of Jam, Jelly & squash

9. Pickle preparation

10. Storage of frozen products

11. Preparation of sauerkraut

12. Visit to fruits and vegetable industry to see above operations


This being one of the most basic subjects for the students of food technology, the teachersshould lay a lot of emphasis on explaining the facts, concepts, principles and proceduresinvolved in various topics. The students should be given appropriate tutorial exercises.Teachers should make use of chart and other appropriate media to support classroominstruction. Emphasis during the practical session should be on performance by individualstudents and teacher should develop instructional manual for various exercises to facilitatethe students. Visits to some of the local industries and quality control centers may bearranged to demonstrate various aspects of food technology and preservation andprinciples involved therein to the students. Experts may be invited to deliver lecturers onlatest developments in the field.

72

RECOMMENDED BOOKS

1. Food Science by NN Potter, CBS publishers, New Delhi2. Technology of Food Preservation by Desrosier, The Avi Publishing Company, Inc.,

Westport3. Principles of Food Science Vol. – I by Fennema, Karrel, McGraw-Hill Book

Company, New York4. Preservation of Fruits and Vegetables by Girdhari Lal, Sidhapa and Tandon, CBS

Publishers, Delhi5. Hand book of Analysis of Fruits and Vegetables by S Ranganna, Tata Me Graw-

Hill. Publishing Company, New Delhi6. Fruits and Vegetable Processing by Cruss, Oxford and IBH Publishing Co., New

Delhi7. Food Science by Mudambi, New Age International Pvt Ltd Publishers, New Delhi8. Basic Food Preparation( Manual)9. Fruit & Vegetable Processing by Bhatt, Verma, Tata Mc Graw Hill Publishing

Company Limited,. New Delhi10. Commercial Vegetable Processing by Woodroof, vannostrand Reinhold, New York11. Preservation of Fruits & Vegetables by IRRI, Oxford & IBH Publishing, New Delhi12. Food Canning Technology by Larcousse & Brown13. Food Composition & Preservation by Bhawna Sabarwal, Commonwealth Publishers

1999, New Delhi.14. Food Preservation by S.K. Kulshrestha, vikas publishing house Pvt. Ltd., New Delhi15. Processing Foods by Oliverra, CRC Press, New York16. Principles & Practices for the Safe Processing of Foods by Heinz, H J Heinz

Company, UK



Total 48 100

73

3.4 UNIT OPERATIONS IN FOOD PROCESSING

L T P3 – 2

RATIONALE

This subject is aimed to develop an understanding among the students about variousmethods of handling, transportation and storage of food grains and perishables. It will alsoimpart knowledge and skills as how to minimize post – harvest loss of food commodities

DETAILED CONTENTS

1. Preliminary Unit operation (04 hrs)

Cleaning, sorting & Grading - aims, methods and applications

2. Size Reduction and Sieve Analysis (16 hrs)

Theory of comminution; Calculation of energy required during size reduction.Crushing efficiency; Size reduction equipment; Size reduction of fibrous, dry andliquid foods; effects of size reduction on sensory characteristics and nutritive valueof food

Sieving: Separation based on size (mesh size); types of screens; effectiveness ofscreens

3. Mixing (10 hrs)

Mixing, Agitating, kneading, blending, homogenization and related equipment

4. Separation Processes (18 hrs)

Principles of Filtration, Sedimentation, Crystallization and Distillation andequipment used

LIST OF PRACTICALS

1. Analysis of sampled foods for physical characteristics2. Determination of critical speed of ball-mill3. Size reduction and particle size distribution using hammer-mill4. Steam distillation of herbs5. Concentration by crystallization6. Clarification of apple juice using filter press7. Visit to a public distribution system (PDS) showing storage facilities, warehouse,

cold storage, refrigeration system and slaughter house etc8. Visit to various food industries for demonstration of various unit operations

74


Teachers should prepare tutorial exercises for the students, involving visits to variousfood-processing units. These tutorials can be considered a mini projects. Students may beasked to bring specifications and catalogues from industries. Students may also beexposed to relevant National, BIS and international standards. An intensive exercise onactual workbench performance in the industries is recommended. Experts may be invitedto deliver lectures on various themes. Use of audio-visual aids will also be useful forbetter conceptualization of various operations.

RECOMMENDED BOOKS

1. Handling, Transportation and Storage of Fruits and Vegetables by A Lloyd, RyallPenizer (AVI Publications)

2. Proceedings of Regional Workshop on Warehouse Management of Stored FoodGrains by Girish and Ashok Kumar (UNDP)

3. Modern Potato and Vegetable Storage by Volkind and Roslov (Amerind)

4. Controlled Atmospheric Storage of Fruits by Mettel Skilv

5. Food Grains in Tropical and Sub Tropical Areas by Hall

6. Food Storage Part of a system by Sinha and Muir (AVI)

7. Post Harvest Technology of Fruits and Vegetables – Handling, Processing,Fermentation and Waste Management by LR Verma and VK Joshi; IndusPublishing com., New Delhi

8. Drying and Storage of Grains and Oilseeds by Brooker & Hall, CBS



Total 48 100

75

3.5 HANDLING, TRANSPORTATION AND STORAGE OF FOODS

L T P3 – 2

RATIONALE

This subject is aimed to develop an understanding among the students about variousmethods of handling, transportation and storage of food grains and perishables. It will alsoimpart knowledge and skills as how to minimize post – harvest loss of food commodities

DETAILED CONTENTS

1. Introduction (03 hrs)

Scope and importance of handling, transportation and storage of food and foodproducts, post harvest losses

2. Post Harvest Changes in Foods – Physiological, chemical, microbiological andbiochemical (06 hrs)

3. Handling, Transportation and Storage (08 hrs)

Various unit operations of post-harvest handling, transportation, introduction todifferent conveying systems like belt conveyors, chain conveyors, screwconveyors, hydraulic conveyors, pneumatic conveyors, vibrating and oscillatingconveyors, bucket elevators – their selection, operation and maintenance.

4. Grains (08 hrs)

Preparation of grains for storage, Storage requirements, infestation control,mycotoxin, handling practices, causes of spoilage and their prevention, factorsaffecting quality of grain during storage and types of storage structures andfacilities

5. Fruits and Vegetables (05 hrs)

Handling, transportation and storage, spoilage and prevention

6. Animal Foods (07 hrs)

Pre-slaughter handling and transportation system – their effects on quality of meatproducts, transportation and storage requirements, ante-mortem examination ofanimals

76

7. Milk (03 hrs)

Collection, pre-cooling, handling and transportation systems – their effects onquality of milk

8. Eggs (03 hrs)

Candling and grading, packaging, handling, pre-treatment, transportation andstorage

9. Cold Storage (05 hrs)

Introduction to cold storage facilities & requirements for storage of different fruitsand vegetables.

LIST OF PRACTICALS

1. Sampling Techniques of stored foods from different storage structures andconditions

2. Analysis of sampled grain for foreign matter like straw parities, rodent excretaand rodents & insects infected grains

3. Demonstration of changes during storage of fresh fruits and vegetables in (a)traditional storage (b) modified storage system (c controlled atmosphere

4. Determination of changes in pH and acid values in storage of milk

5. Visit to a public distribution system (PDS) showing storage facilities, warehouse,cold storage, refrigeration system and slaughter house etc

6. Visit to demonstration of material handling systems in various food industries

7. Visits to cold storage


Teachers should prepare tutorial exercises for the students, involving visits to variousfood-processing units. These tutorials can be considered a mini projects. Students may beasked to bring specifications and catalogues from industries. Students may also beexposed to relevant National, BIS and international standards. An intensive exercise onactual workbench performance in the industries is recommended. Experts may be invitedto deliver lectures on various themes. Use of audio-visual aids will also be useful forbetter conceptualization of various operations.

77

RECOMMENDED BOOKS

1. Handling, Transportation and Storage of Fruits and Vegetables by A Lloyd, RyallPenizer (AVI Publications)

2. Proceedings of Regional Workshop on Warehouse Management of Stored FoodGrains by Girish and Ashok Kumar (UNDP)

3. Modern Potato and Vegetable Storage by Volkind and Roslov (Amerind)

4. Controlled Atmospheric Storage of Fruits by Mettel Skilv

5. Food Grains in Tropical and Sub Tropical Areas by Hall

6. Food Storage Part of a system by Sinha and Muir (AVI)

7. Post Harvest Technology of Fruits and Vegetables – Handling, Processing,Fermentation and Waste Management by LR Verma and VK Joshi; IndusPublishing com., New Delhi

8. Drying and Storage of Grains and Oilseeds by Brooker & Hall, CBS



Total 48 100

78

3.6 TECHNOLOGY OF CEREALS AND PULSES

L T P3 – 4

RATIONALE

This subject is aimed at imparting knowledge and skills related to the processingtechniques, value addition, and handling of processing equipment of cereal, pulses and oilseeds to the students, as the understanding of these aspects is essential for diploma holdersin food technology to perform efficiently and effectively in the industry

DETAILED CONTENTS


Status, production and major growing areas of cereals, pulses and oil seeds in Indiaand worldStructure and chemical composition of cereals, pulses and oil seeds, aniti-nutritional factors wherever applicable

2. Cereals and millets (27 hrs)

2.1 Wheat: types of wheat, conditioning and tempering, types of wheat millingtechnology, pasta and extruded products

2.2 Rice: Varieties of rice, classification of rice based on various physicalparameters, parboiling, milling of rice, and factors affecting quality of riceproducts

2.3 Maize: Classification of maize, dry and wet milling of corn, preparation ofcorn flakes

2.4 Barley and sorghum: Grain characteristics, technology of malt production,milling, malting and popping of sorghum

2.5 Different millets and their chemical composition, processing and utilization

3. Pulses (07 hrs)

Pretreatment of pulses for milling, milling of major pulses

4. By-product utilization of different milling industries (07 hrs)

79

LIST OF PRACTICALS

1. Determination of physical characteristics of (a) rice (b) wheat (c) pulses (d) maize(e) barley and sorghum (f) oil seeds

2. Milling of wheat to study its effect on various physico-chemical properties

3. Estimation of flour quality: Gluten, Ash, Water Absorption Power (WAP)Sedimentation Test, Maltose Value, Pelshenke Value

4. Parboiling and milling of rice

5. Pre-treatment and milling of pulses

6. Demonstration of oil extraction and refining of oil, and visit to relevant industry

7. Preparation of Pasta products – Noodles, Macroni, Vermicelli (Sevian)

8. Preparation of ready-to-eat (RTE) food products by extrusion cooking technology

9. Visits to flour mill, Rice Mill/Rice Sheller, Dhal Mill, Oil expelling Unit, RefiningUnits, Milling and Brewing Units


This being one of the most important subjects, teacher should lay emphasis on developing

basic understanding of various concepts and principles and procedures involved herein.

Suitable tutorial exercises may be designed by the teachers, which require students visit to

various industries. Students may also be exposed to various National, BIS and

international standards. Visits to the relevant industry for demonstrating various

operations involved in the cereal, pulses, and oilseed processing is a must. Experts from

the industry may be invited to deliver lectures on the latest technology. Knowledge from

pollution control and devices for the same may be provided to the students. Wherever

relevant, students may be made aware about safety aspects.

RECOMMENDED BOOKS

1. Cereal Technology by Kent, CBS

2. Wheat Chemistry and Technology by Y Pomeranz, AACC

3. Post Harvest Technology of Cereals pulses and oilseeds by Chakraborty AC, IBH

80

4. Rice Chemistry and Technology by Julian, AACC

5. Chemistry of Technology of Cereals as Food and Feed by Matz

Note: Wherever equipments are not available students may be demonstrated that topicrelevant industry or in any other institutions.



Total 48 100

FOURTH SEMESTER

81

4.1 TECHNOLOGY OF MILK AND MILK PRODUCTSL T P4 – 4

RATIONALE

This subject is aimed at developing an understanding of various process technologies andhandling of equipment used in the processing and value addition of milk and milkproducts in the students

DETAILED CONTENTS

1. Introduction – Status and scope of dairy industry in India (02 hrs)

2. Fluid Milk (12 hrs)

Definition of milk, composition, physical and chemical properties of milkconstituents and nutritive value of milk, factors affecting composition of milk,types of milk,

Physico-chemical properties of milk: Colour, flavour, taste, specific gravity, &density, boiling and freezing point, refractive index, acidity and pH, viscosity,surface tension, thermal conductivity. Basis for pricing of milk

3 Quality control tests (06 hrs)

Platform tests like-smell, appearance, temp, sediment, acidity, lactometer readingChemical/Laboratory test: Acidity, PH, alcohol, fat, SNF, etc.

Microbiological: SPC, MBRT, Resazurin tests etc.

4. Fluid Milk Processing (08 hrs)

Receiving, Filtration and clarification, straining, standardizationHomogenization and its effects, Pasteurization: and various systems ofPasteurization; LTLT, HTST, UHT methods, Pasteurizers (Heating system,cooling system, flow controller, regenerator, flow division valve) sterilization,packaging of fluid milk

5. Coagulated Milk Products (06 hrs)

Channa, paneer, classification and manufacturing process of cheese

6. Cream/Butter/Ghee – Manufacture and storage of butter and ghee (06 hrs)

7. Condensed Milk (06 hrs)

Types and factors affecting the quality of condensed milk, storage of condensedmilk

82

8. Dry Milk Products (06 hrs)

Methods of drying milk (Drum and Spray drying), factors affecting the quality ofdry milk. Introduction to instant non-fat dry milk packaging of dry milk products

9. Frozen Products (03 hrs)

Manufacturing of and ice cream; factors affecting the quality of frozen products

10. Cleaning and sanitation of dairy plant and equipment (04 hrs)

11. Utilization of by-products of milk processing industry: skim milk, butter milk,whey, casein (05 hrs)

LIST OF PRACTICALS

1. To conduct platform test of milk

2. Determination of SNF (Solids Not Fat), specific gravity, total solids of milk.

3. Testing efficacy of pasteurized milk

4. Determination of moisture & fat content of milk poweder

5. Study of familiarization with various parts and working of cream separator

6. Preparation of Khoa

7. Detection of adulterants in milk like water, urea, neutralizers, preservatives,sucrose starch

8. Preparation of channa and paneer

9. Preparation of ice cream

10. Visits to different dairy plants

11. To perform sampling of milk

12. Determination of titrable acidity of milk

13. Determination of fat by garber method

14. Analysis of milk with the help of electronic milk tester

Note: Wherever the required equipment’s are not available students may bedemonstrated that topic the industry or other

83


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National, BIS andinternational standards. Visits to the relevant industry for demonstrating variousoperations involved in the dairy technology, is a must. Experts from the industry may beinvited to deliver lectures on the latest technology. Knowledge about pollution controland devices for the same may be provided to the students. Wherever relevant, studentsmay be made aware about safety aspects.

RECOMMENDED BOOKS

1. Milk and Milk Products by Eckles and Eckles, Tata McGraw-Hill Education Pvt.Limited;

2. Outlines of Dairy Technology by Sukmar De, Oxford University Press, India3. Dairy Plant System and Layout by Tufail Ashmed, McGraw-Hill Education

(India) Pvt Ltd4. Principles of Dairy Technology by Woarner, Oxford University Press, India5. Dairy Engineering by Forvall6. Milk & Milk Products by CBSE, Oxford and IBH Publishing Co., New Delhi7. Chemistry & Testing of Dairy Products by Atherton Newlander, John Alvin

Newlander Publisher: Westport



10 04 0611 05 06

Total 64 100

84

4.2 FRUITS AND VEGETABLES TECHNOLOGY

L T P3 – 3

RATIONALE

This subject is aimed to develop an understanding in processing techniques and skills inhandling equipment/machines used for preservation and value addition of perishables likefruits and vegetables

DETAILED CONTENTS


Status and scope of fruits and vegetables industry in India, classification,composition and nutritive value of fruits and vegetables

2. Preparatory Operations and Related Equipments (05 hrs)

Cleaning, sorting, grading, peeling and blanching methods

3. a) Ingredients and processes for the manufacture of: (08 hrs)i) jam, jellies, marmalade, preserves, (ii) pickles and chutneys

b) Defects and factors affecting the quality of above

4. Tomato Products (04 hrs)

Ingredients and their role, process for the manufacture of tomato ketchup, sauce,puree and paste.

5. Juices (04 hrs)

Raw materials, extraction, classification, processing and aseptic packaging

6. Thermal Processing of Fruits and Vegetables (08 hrs)

History, definition, various techniques of thermal processing and their effects onthe quality of fruits and vegetable products, types of containers and theirselection, spoilage of canned foods

7. a) Dehydration of fruits; equipment and process for dehydration of plums,apricot, apple, fig, grapes peach etc (04 hrs)

b) Dehydration of Vegetables: equipment and process for dehydration ofpeas, cauliflower, potato, methi, mushroom, tomato etc

c) Osmo-dehydration – basic concept and applications

85

8. Freezing (04 hrs)

Freezing process of selected fruits and vegetables: peas, beans, cauliflower,apricot, mushroom – changes during freezing and spoilage of frozen foods

9. Food Laws and FPO standards for fruits and vegetable products (04 hrs)

10. By-products utilization (04 hrs)

LIST OF PRACTICALS

1. Orientation to different processing equipments, their functions and uses2. Preparation of Jam, jelly and preserve3. Preparation of pickle by various methods4. Preparation of chutney5. Extraction of tomato juice by hot and cold break methods6. Preparation of tomato sauce/ketchup7. Preparation of tomato puree/paste8. Extraction of juice by various methods9. Bottling and processing of fruit juice10. Preparation of syrup and brine solutions11. Dehydration of peas, potatos12. Dehydration of grapes and apples13. Freezing of peas14. Preparation of tomato powder15. Visits to different fruit and vegetable processing industries


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved infruits and vegetables processing, is a must. Experts from the industry may be invited todeliver lectures on the latest technology. Knowledge about pollution control and devicesfor the same may be provided to the students. Wherever relevant, students may be madeaware about safety aspects.

RECOMMENDED BOOKS

1. Fruits and Vegetable Preservation by Girdhari Lal and Sidappa; ICAR (New

Delhi)

2. Preservation of Fruits and Vegetable by Srivastava; IBD Co., Lucknow

3. Preservation of Fruits and Vegetable by Vijaya Khader; Kalyani Publication

86

4. Post Harvest Technology of Fruits and Vegetables – Handling, Processing,

Fermentation and Waste Management y LR Verma and VK Joshi

5. Processing Fruits: Science & Technology vol 1-2 by Somogyi

6. Processing Vegetables: Science & Technology vol 1-2 by Somogyi

7. The Technology of Food Preservation by Desrosier

8. Food Science by Potter

9. Food Science by Mudambi

10. Basic Food Preparation( Manual)

11. Fruit & Vegetable Processing by Bhatt, Verma

12. Commercial Vegetable Processing by Woodroof

13. Preservation of Fruits & Vegetables by IRRI

14. Food Canning Technology by Larcousse & Brown

15. Food Composition & Preservation by Bhawna Sabarwal

16. Food Preservation by S.K. Kulshrestha

17. Processing Foods by Oliverra



10 04 08Total 48 100

87

4.3 TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS

L T P3 – 3

RATIONALE

This subject is included in the curriculum to impart basic knowledge and skills of varioustechnologies and equipment used for production of raw as well as processed meat, fishand poultry products, in the students

DETAILED CONTENTS

1. Introduction to Indian meat, fish and poultry industry (02 hrs)

2. Preparatory operations of meat and meat products (18 hrs)

Composition of muscle, Different types of slaughtering methods, Different typesof meatents, Antimortam and post-mortem inspection of animal/slaughteredanimal, Abattoir – Definition and construction; basic preparatory procedures(culmination, emulsification, pre-blending) Cured and smoked meats, sausageproducts – classification, processing steps, and canned meat, meat pickles

3. Handling and Dressing of Poultry (06 hrs)

Inspection of poultry birds, dressing and preparation of ready to cook poultry,factors affecting the quality

4. Egg and Egg Products (06 hrs)

Structure, chemical composition and nutritive value, spoilage of eggs andpreservation of whole egg and egg products, preparation of egg powder

5. Fish and Fish Products (06 hrs)

Types of fish, composition and nutritive value, judging the freshness of fish, fishgrading and cooking of fish, smoking, pickling, salting and dehydration,preservation of fish and processed fish products

6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)

7. By-products of meat, fish, poultry and egg industry (06 hrs)

88

LIST OF PRACTICALS

1. Demonstration of slaughtering and different cuts in meat at a slaughter house2. Preparation of different types of meat products and their quality evaluation3. Cutting of meat4. Preparation of sausages5. Calculation of shape and size index of egg6. Preparation of ready to cook poultry7. Retail cuts of dressed chicken8. Calculation of hogg unit of egg9. Measurement of air cell of egg10. Determination of effect of temperature on coagulation of egg protein11. Determination of moisture and solid content of different egg constituents12. Determination of specific gravity of eggs13. Preparation of egg powder14. Preparation of fish, meat and egg pickle15. Candling and grading of eggs16. Iron sulphide formation in cooked eggs17. Preservation of whole egg18. Visit to slaughter houses and abattoir19. Demonstration of filtering & staking of fish


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved,in the fermentation of food, is a must. Experts from the industry may be invited to deliverlectures on the latest technology. Knowledge from pollution control and devices for thesame may be provided to the students. Wherever relevant, students may be made awareabout safety aspects.

RECOMMENDED BOOKS

1. Meat Science by Lawrie, Heinemann Educational Books Ltd., London

2. Egg Science and Technology by Mountney, AVI Publish co.,. Westport

3. Egg Science and Technology by PC Pande, Vikas Publishing House (P) Ltd, New Delhi

4. Fish Processing and Preservation by CL Cutting (Agro Botanical Publisher)

5. Poultry, Meat and Egg Products by Parkursht and Mountney (CBS Publishers)

89

6. Fish and Fish Products by AL Winton, Hill Book Company U.K.

7. The Canning of Fish and Meat by RJ Footill and AS Lewis (Blackie Publishers)

8. Processed Meat by Pearson and Glite (CBS Publishers)

9. Fermented Meat by Campbell Platt and PE Cook (Blackie Publishers)

10. Fish Processing Technology by GM Hall (Blackie Publishers)

11. Introduction to Fish Technology by JM Regenstein and CE Regusten (CBSPublishers)



Total 48 100

90

4.4 FOOD FERMENTATION TECHNOLOGY

L T P3 – 2

RATIONALE

This subject is developed with an objective to impart knowledge and skills related toprocess technologies and equipment used for the production of various fermented foodproducts to the students

DETAILED CONTENTS


Definition, advantages of fermentation and nutritive value of fermented foodproducts

2. Type of fermentation processes; different substrates for fermentation process;pure cultures and their maintenance procedures (06 hrs)

3. Fermentor (06 hrs)

Basic configuration, different parts – agitator/impellers, sparger, baffles, processcontrol, functions

4. Technology of Fermented Products (12 hrs)

Production of distilled beverages (whisley, primary, rum), wine, beer, vinegar andbakers yeast

5. Fermented Foods (12 hrs)

Production technology of curd, yogurt, idli, dosa, dhokla, srikhand, tempeh andmiso, sauerkraut, butter milk, lassi, sausages

6. Single Cell Protein (09 hrs)

Sources, micro-organism, process, nutritive value and advantages and limitations;Concept of production of vitamins and amino acids

LIST OF PRACTICALS

1. Demonstration and study of fermenter and its functioning

2. Preparation of wine

3. Preparation of beer

4. Preparation of vinegar

5. Preparation of traditional fermented products Preparation of sauerkraut

91

6. Preparation of gingerale

7. To determine alcohol content in alcoholic beverages

8. Visit to beverages and distillery (whiskey, Brandy, Rum)


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various national and internationalstandards. Visits to the relevant industry for demonstrating various operations involved inthe food beverage, is a must. Experts from the industry may be invited to deliver lectureson the latest technology. Knowledge about pollution control and devices for the samemay be provided to the students. Wherever relevant, students may be made aware aboutsafety aspects.

RECOMMENDED BOOKS

1. Industrial Microbiology by Prescott and Don, CBS Publishers and distributors Pvt.Ltd, New Delhi

2. Industrial Microbilogy by Casida, Publishers, Inc., New York ... by Lester EarlCasida

3. Biotechnology: Food Fermentation by VK Joshi and Ashok Pandey, AVI Publishco.,. Westport

4. Biotechnology – Food Processing Application by SS Marwaha, AsiatechPublishers Inc., New Delhi



Total 48 100

92

4.5 PRINCIPLES OF FOOD ENGINEERING

L T P3 – 2

RATIONALE

This subject is aimed to develop in the students the knowledge and skills related tovarious operations of process equipment used in food processing industry

DETAILED CONTENTS


Units of measurement and their conversion Physical properties like colour, size, shape, density, specific gravity,

thousand grain weight/bulk density, porosity, Rheological properties offood materials and their importance

Thermal conductivity, specific heat, thermal diffusivity and other physicalproperties of foods

2. Materials and energy Balance (08 hrs)

Basic principles, total mass & component mass balance, system boundaries,material balance calculations, principle of energy balance, Heat, Enthalpy,calculations of specific heat.

3. Fluid Mechanics (10 hrs)

Manometers, Reynolds number, fluid flow characteristics, pumps – principles,types, and working of most common pumps used in food industry

4. Heat and Mass Transfer during food processing – Modes of heat transfer i.e.conduction, convection and radiation. Different heat exchangers. Principle ofmass transfer, diffusion. (10 hrs)

5. Thermal Processing of Foods (08 hrs)

Selection, operation and periodical maintenance of equipments used in foodindustry viz. pasteurizer, autoclave, heat exchangers, evaporators, driers, boilersetc.

6. Psychrometry (04 hrs)

Principle of psychrometry and its application

93

LIST OF PRACTICALS

1. Determination of physical properties like size, shape, roundness, sphericity of thefood products

2. Determination of angle of repose of grains

3. Study of thermal processing equipment

a) Pasteurizerb) Heat Exchangerc) Evaporatord) Drier

4. Constructional and working details of different types of

a) Pumps for liquid transportationb) Blower and fan for transportation for gases/air

5. Reading and interpretation of psychro-metric charts

6. Exercises related to material balance

7. Use of steam tables and their interpretation

8. Determination of thermal conductivity of a given food sample

Note: Whenever the required equipment’s are not available students may bedemonstrated that topic in industry or other institution or industry.


This being one of the most basic subjects for the students of food technology, the teachersshould lay a lot of emphasis on explaining the facts, concepts, principles and proceduresinvolved in various topics. The students should be given appropriate tutorial exercises.Teachers should made use of chart and other appropriate media to support classroominstruction. Emphasis during the practical session should be on performance byindividual students and teacher should develop instructional manual for various exercisesto facilitate the students. Visits to some of the local industries may be arranged todemonstrate various equipment used in food processing Industries and cold stores to thestudents. Experts may be invited to deliver lecturers on latest developments in the field.

RECOMMENDED BOOKS

1. Post Harvest Technology of Cereal, Pulse and Oil Seeds by Chakraborty, AC,CBS Publishers, Delhi.

2. Unit Operations in Agriculture Processing by Singh and Sahay, Vikas PublishingHouse (P) Ltd, New Delhi

94

3. Fundamentals of Food Engineering by Brennen, AVI Publishing Co., Westport

4. Fundamentals of Food Processing Engineering by Romeo T Toledo, AVIPublishing Co., Westport,

5. Agricultural Process Engineering by Henderson and Perry, John Wiley and Sons,Inc., New York

6. Transfer Processes and Unit Operation by CJ GeanKoplis, McGraw-Hill BookCo., New York.

7. Physical Properties of Plants and Animal Materials by NK Mohsenin, Gordon andBreach Science Publishers, New York, USA

8. Principles of Food Engineering by TE Charm, McGraw-Hill Book Co., NewYork.

9. Introduction to Food Engineering by Singh RP and DR Heldmann, McGraw HillBook Co., New York.

10. Unit Observation in Chemical Engineering by McCabe, Smith and others,McMillan publishing compony, Newyork

11. Unit Operation in Food Processing by Earlle, oodhead Publishing Limited,Cambridge, England



Total 48 100

95

4.6 BAKERY AND CONFECTIONERY TECHNOLOGYL T P2 – 3

RATIONALE

This subject is aimed at developing an understanding of process technology and skills inhandling equipment involved for the preparation of bakery products in diploma studentsof food technology

DETAILED CONTENTS

1. Introduction – Status of Bakery industry in India (02 hrs)

2. Raw Materials for Bakery Products (05 hrs)Flour, sugar, shortening, yeast, salt and leavening agents as raw material forbakery products, their role and PFA specifications of these raw materials

3. Manufacturing of Bakery Products (15 hrs)Different types of bread and preparation of bread using different methods, qualityevaluation of bread, staling of bread

Different types of biscuits and preparation of biscuits using different methods,quality evaluation of biscuits

Different types of cakes and pastries, preparation of cakes and pastries usingdifferent methods, quality evaluation of cakes, different types of toppings

Preparation of other bakery products: rusks, crackers, buns, muffins, pizza andkulcha

Types of additives used in bakery products

4. Confectionery Products (05 hrs)

Introduction, classification of confectionery products, confectionery ingredientslike starch, fats, colours, flavours additives. Brief account of sweeteners likeGur, refined sugar, beet sugar, white sugar and liquid sweeteners like Molasses,corn syrup, high fructose syrup, maple syrup. Reaction of sugar likecaramelization, hydrolysis sand crystallization, sugar boiled, chocolate and Indianconfectionary

5. Layout, setting up of units and hygienic conditions required in bakery plant,operation and maintenance of bakery equipment (05 hrs)

96

LIST OF PRACTICALS

1. Quality analysis of raw materials used in bakery and confectionery industryaccording to PFA standards

2. Preparation and evaluation of bakery and confectionery products:a) Breadb) Cakesc) Biscuitsd) Bunse) Pizzaf) Candy like gingerg) Kulcha

3. Study and analysis of the production charts used for different products by bakeryindustries

4. Visits to bakery and confectionery industry


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved inthe Bakery and Confectionery processing is a must. Experts from the industry may beinvited to deliver lectures on the latest technology. Knowledge from pollution control anddevices for the same may be provided to the students. Wherever relevant, students maybe made aware about safety aspects.

RECOMMENDED BOOKS

1. Bakery Engineering and Technology, Vol. I and II by Matz; CBS2. Bakery Products Published by SIRI3. Cereal Technology by Kent; CBS4. Wheat Chemistry and Technology by Y Pomeranz5. Basic Baking by SC Dubey6. Practical Baking by William Sultan Vol. I and II7. Practical Handbook of Bakery by US Wheat Associates

97


Topic No. Time Allotted (Hrs) Marks Allotted (%)1 02 062 05 163 15 464 05 165 05 16

Total 32 100

98

INDUSTRIAL TRAINING OF STUDENTS(during summer vacation after IV Semester)

It is needless to emphasize further the importance of Industrial Training of studentsduring their 3 years of studies at Polytechnics. It is industrial training, which provides anopportunity to students to experience the environment and culture of industrialproduction units and commercial activities undertaken in field organizations. It preparesstudent for their future role as diploma engineers in the world of work and enables themto integrate theory with practice. Polytechnics have been arranging industrial training ofstudents of various durations to meet the above objectives.

This document includes guided and supervised industrial training of a minimum of 6weeks duration to be organised during the semester break starting after second year i.e.after IV Semester examinations. The concerned HODs along with other teachers willguide and help students in arranging appropriate training places relevant to their specificbranch. It is suggested that a training schedule may be drawn for each student beforestarting of the training in consultation with the training providers. Students should alsobe briefed in advance about the organizational setup, product range, manufacturingprocess, important machines and materials used in the training organization.

Equally important with the guidance is supervision of students training in theindustry/organization by the teachers. A minimum of one visit per week by the teacher isrecommended. Students should be encouraged to write daily report in their diary toenable them to write final report and its presentation later on.

An internal assessment of 50 and external assessment of 50 marks have been provided inthe study and evaluation scheme of V Semester. Evaluation of professional industrialtraining report through viva-voce/presentation aims at assessing students understandingof materials, industrial process, practices in industry/field organization and their ability toengage in activities related to problem solving in industrial setup as well as understandingof application of knowledge and skills learnt in real life situations. The formative andsummative evaluation may comprise of weightage to performance in testing, generalbehaviour, quality of report and presentation during viva-voce examination. It isrecommended that such evaluations may be carried out by a team comprising ofconcerned HOD, teachers and representative from industry.

Teachers and students are requested to see the footnote below the study and evaluationscheme of IV Semester for further details.

Vedpal Yadav

Highlight

Vedpal Yadav

Highlight

Vedpal Yadav

Highlight

FIFTH SEMESTER

99

5.1 EMPLOYABILITY SKILLS – IL T P- - 2

RATIONALE

The present day world requires professionals who are not only well qualified and

competent but also possess good communication skills. Our diploma students not only

need to possess subject related knowledge but also soft skills to get good jobs or to rise

steadily at their work place. The objective of this subject is to prepare students for

employability in job market and survive in cut throat competition among professionals.

DETAILED CONTENTS

1. Writing skills (08 hrs)

i) Official and business correspondence

ii) Job application - covering letter and resume

iii) Report writing - key features and kinds

2. Oral Communication Skills (20 hrs)

i) Giving advice

ii) Making comparisons

iii) Agreeing and disagreeing

iv) Taking turns in conversation

v) Fixing and cancelling appointments

3. Generic Skills (04 hrs)

i) Stress management

ii) Time management

iii) Negotiations and conflict resolution

iv) Team work and leadership qualities

100

5.2 ENVIRONMENTAL EDUCATIONL T P3 - -

RATIONALE

Education about environment protection is a must for all the citizens. In addition, a diplomaholder must have knowledge of different types of pollution caused by industries andconstruction activities so that he may help in balancing the eco system and controllingpollution by adopting pollution control measures. He should also be aware ofenvironmental laws related to the control of pollution.

DETAILED CONTENTS

1. Definition, Scope and Importance of Environmental Education(02 hrs)

2. Basics of ecology, biodiversity, eco system and sustainable development(03 hrs)

3. Sources of pollution - natural and manmade, causes, effects and control measures ofpollution (air, water, noise, soil, radioactive and nuclear) and their units ofmeasurement (12 hrs)

4. Solid waste management – Causes, effects and control measures of urban andindustrial waste (06 hrs)

5. Mining and deforestation – Causes, effects and control measures (04 hrs)

6. Environmental Legislation - Water (prevention and control of pollution) Act 1974,Air (Prevention and Control of Pollution) Act 1981 and Environmental ProtectionAct 1986, Role and Function of State Pollution Control Board, EnvironmentalImpact Assessment (EIA) (10 hrs)

7. Role of Non-conventional Energy Resources (Solar Energy, Wind Energy, BioEnergy, Hydro Energy) (04 hrs)

8. Current Issues in Environmental Pollution – Global Warming, Green House Effect,Depletion of Ozone Layer, Recycling of Material, Environmental Ethics, RainWater Harvesting, Maintenance of Groundwater, Acid Rain, Carbon Credits.

(07 hrs)


The contents will be covered through lecture cum discussion sessions. In addition, in orderto have more appreciation of need for protection of environment, it is suggested that

101

different activities pertaining to Environmental Education like video films, seminars,environmental awareness camps and expert lectures may also be organized.

RECOMMENDED BOOKS

1. Environmental Engineering and Management by Suresh K Dhameja; SK Katariaand Sons, New Delhi.

2. Environmental Science by Dr. Suresh K Dhameja; SK Kataria and Sons, NewDelhi.

3. Environmental and Pollution Awareness by Sharma BR; Satya Prakashan, NewDelhi.

4. Environmental Protection Law and Policy in India by Thakur Kailash; Deep andDeep Publications, New Delhi.

5. Environmental Science by Deswal and Deswal; Dhanpat Rai and Co. (P) Ltd. Delhi.6. Engineering Chemistry by Jain and Jain; Dhanpat Rai and Co. (P) Ltd. Delhi.7. Environmental Studies by Erach Bharucha; UGC University Press.


Topic No. Time Allotted forLectures (Periods)

Marks Allotted(%)

1 02 042 03 063 12 244 06 125 04 106 10 207 04 108 07 14

Total 48 100

102

5.3 COMPUTER APPLICATIONS IN FOOD TECHNOLOGY

L T P- - 5

RATIONALE

The main objective of introducing this subject in the diploma course of food technologyis to expose the student with fundamental knowledge on hardware and software ofcomputers. It will also impart knowledge related to the applications of computation infood industries. The relevant theory instructions may be imparted along with practicalexercises.

DETAILED CONTENTS

1. Introduction

1.1. Introduction to computer and related hardware used in food industry

(Touch Screens, Hand Held Devices, Palm Tops, Barcode Printers and

Scanners, RFID Tags, etc.)

1.2. Introduction to various softwares for their application in food technology

(like SAP, justFoodERP, FoodWorks, SERVE, etc.) with relevant case

studies.

1.3 Application of MS Excel (latest version) to solve the problems of FoodTechnology

1.4 MS Excel Basics

Introduction to different menus and commands commonly used in

solving problems.

Use of Add-In Tools like MegaStat, etc. for statistical data analysis.

2. Application of MS Excel to solve the problems of Food Technology

2.1 Chemical kinetics in food processing

Determining rate constant of zero order reaction

First order rate constant and half-life of reactions

2.2 Microbial destruction in thermal processing of foods

Determining decimal reduction time from microbial survival data

2.3 Statistical quality control in food processing

Control Charts

103

2.4 Sensory evaluation of foods

Statistical descriptors of a population estimated from sensory data

obtained for a sample

2.5 Mechanical transport of liquid foods

Measuring viscosity of liquid foods using a capillary tube viscometer

2.6 Steady state heat transfer in food processing

Reducing heat transfer through a wall using insulation

2.7 Transient heat transfer in food processing

Predicting temperature in a liquid food heated in a steam-jacketed

kettle

2.8 Refrigeration, freezing and cold chain

Pressure-temperature relations for ammonia used as a refrigerant

in a vapor compression refrigeration system

Loss of quality in the cold chain

3. Familiarization with the application of computer in some common food

industries, (like milk plant, bakery, fruit and vegetable processing, etc.) starting

from the receiving of raw material up to the storage and dispatch of finished

product with relevant case studies.

4. Basic Introduction to CAD (Computer Aided Designing), CAM (Computer Aided

Manufacturing), CIM (Computer Integrated Manufacturing) and CAE (Computer

Aided/ Assisted Engineering) and application of different softwares (like

AutoCAD, Pro-E, Google Sketchup, etc.) in the same.

5. Basic Introduction to Application of computers in instrumentation and process

control of food industry (PLC, SCADA, etc.), Inventory control and management

in food industry using computers.

6. Sensory analysis using sensory analysis softwares (like Compusense 5, SIMS

2000, etc.).

7. Use of statistical packages (MS Excel, MegaStat Excel Add-In (Free Add-In),

Graphpad InStat, Graphpad StatMate, Statistica, SPSS, Matlab, etc.) for analysis

of data.

104

8. Use of search engines and online research databases for research on food related

topics.

9. Use of word processing software (like MS Word) for creating reports and

technical papers with the help of reference managers (like EndNote, Reference

Manager, RefWorks, etc.)

10. Working with chemical and biological structures drawing softwares (like

ChemBioOffice, ChemDraw, etc.)

11. Familiarization with software related to food industry (like SAP, justFoodERP,

LIMS (Laboratory Management Information System), etc.

12. Use of simulation softwares for food industry related problems (like FlexSim,

MATLAB Simulink, etc.)

13. Visit to the industries & knowledge of computer application in the same.


This is a practical oriented subject. Teacher should lay emphasis on giving hands on

practice on computers to the students. Latest software in food technology may be

procured and students should be given demonstration and practice on the same. The

relevant theory may be given along with practical exercises. Some of the experts from

industries may be invited to deliver lectures and demonstration.

RECOMMENDED BOOKS

1. Computer Applications in Food Technology: Use of Spreadsheets in Graphical,

Statistical and Process Analysis by R. Paul Singh, AP.

2. Computer Applications in Food Technology by Vedpal Yadav, i-proclaim.com.

3. Statistical Quality Control for the Food Industry by Merton R. Hubbard (Kluwer

Academic)

4. MS Excel Video Tutorials on http://www.youtube.com (Recommended channel is

ExcelIsFun).

5. MS Excel for Dummies.

6. Manuals of MS office

105

5.4 HEALTH AND FUNCTIONAL FOODS

L T P3 - 2

RATIONALE

Health and functional foods are comparatively new concepts in the food industry. Someof the students may find employment in the industries engaged in processing of healthand functional food. Understanding of different aspects related to health and functionfoods is essential to these diploma holders. Hence this subject is included in thecurriculum

DETAILED CONTENTS

1. Introduction – definition, status and scope of health and functional foods in India(2 hrs)

2. Definition types and importance of nutraceuticals (5 hrs)

3. Types of health and functional foods and their properties (5 hrs)

4. Various food constituents responsible for functional effects (20 hrs)

- Anti-carcinogenic, hypocholesterolemic and hypoglycemic foods

- Anti-oxidants

- Fortified and enriched foods

- Biofedic, probiotic foods, prebiotics and symbiotic

- High protein and high and low energy foods

- Artificial sweetners

- Geriatric foods

5. Importance fibre in health and prevention of diseases (6 hrs)

6. Fortification and enrichment, definition and importance, fortified foods-salts, attaand oil, enriched-juices and health drinks (5 hrs)

7. Organic and genetically modified foods (GM) in relation to health (5 hrs)

Vedpal Yadav

Sticky Note

Bifidobacteria (Lactobacillus bifidus)

106

LIST OF PRACTICALS

1. Preparation of high fibre bread2. Preparation of high fibre biscuits3. Preparation of high fibre cake4. Preparation of nutritious beverages5. Preparation of functional foods for obese persons6. Preparation of functional foods for aged persons7. Preparation of hypocholesterolemic foods8. Preparation of diets for anaemic patients9. Preparation of low sodium foods10. Preparation of malt based drink11. Preparation of foods for under-weight persons12. Preparation of high caloric diet for sportsmen13. Preparation of high protein diet for sportsmen14. Preparation of fortified atta


Experts from the industry may be invited to deliver lectures on various relevant themes.Students may be taken to industry to demonstrate processing of health and functionalfoods. Students should be given a thorough understanding about national, BIS andinternational standards related to health and functional foods.

RECOMMENDED BOOKS

1. Geissler (2005) powers; Human Nutrition2. Krause food, Nutrition and diet therapy (latest edition)



Total 48 100

107

5.5 INSTRUMENTATION AND PROCESS CONTROL

L T P3 - -

RATIONALE

After studying the course the students will be able to identify different types of sensorsand transducers and their applications in the field of instrumentation and process controlused in food industry. The students will be able to select appropriate transducers relatingto a process and will also get the relevant technical know how about the conditioning of asignal from a transducer for the purpose of control. This course will also enable thestudents to study in detail different types of control systems used in instrumentation andwill provide understanding of basic control loops

The objective of this course is to give the knowledge of various instruments and skill inhandling them, which control the process parameters and various operations in any foodindustry

DETAILED CONTENTS


Importance of instruments in process industries. Classification of instruments,static and dynamic characteristics of instrument.

2. Instruments for Temperature Measurement (6 hrs)

Thermometer , thermocouple, thermister and pyrometer, application and working.

3. Instruments for pressure Measurement (8 hrs)

Use of Manometers, Bourdon gauge, measurement of vacuum and pressure.Liquid level measurement-Direct and differential method.

4. Flow Measurements (8 hrs)

Flow measurement and calibration with orifice, venturi meter, rotameter, pitottube

5. Instruments for Miscellaneous Measurements (10 hrs)

Measurement of viscosity, conductivity, humidity and pH value, TSS, industrialweighing systems.

6. Controls (8 hrs)

Concept of automatic process control and its classifications. Types of controllersand their applications.

108


As far as possible the teachers should demonstrate various instruments used in foodprocessing during the lectures. Expert’s lectures and field visits may also be allowed tosupplement the classroom instruction.

RECOMMENDED BOOKS

1. Process Control by Harriott and Peter Process system Analysis and Control ofCoughanour; McGraw Hill

2. Industrial Instrumentation by Eckman; Wiley Eastern



Total 48 100

109

5.6 TECHNOLOGY OF OILS & FATS

L T P

3 - 2

RATIONALE

This subject is aimed at imparting thorough knowledge and skill related to the extractionand processing techniques of oils & fats and their nutritional and qualitative effects onfood

1. Introduction (12 hrs)Oils and Fats, sources, composition their, physico-chemical properties

2. Nutritional importance of oils and fats (02 hrs)

3. Functions of oils and fats in food (02 hrs)- Tenderness- Texture- Flavor- Emulsion

4. Processing of oil and fats (06 hrs)

Pretreatment; extraction method; rendering; pressing; solvent extraction; refining;bleaching; hydrogenation; winterization; degumming; fractionation; deodorizing;plasticizing; packaging

5. Production and processing of animal fats (10 hrs)- Margarine- Lard- Fish oil

6. Production and processing of vegetable oils (14 hrs)- Soya bean oil- Mustard oil- Groundnut oil- Sunflower oil- Olive oil, palm oil, coconut oil

7. Blending and nutritional enrichment of oils. (02 hrs)

PRACTICALS

1. To determine the smoke point, flesh point and fire point of given sample2. To determine the acid value of given sample3. To determine the iodine value of given sample4. To determine the a sponification value of given sample

110

5. Determination of rancidity of given sample6. To determine the melting point of given sample7. To determine the fat content of a given sample by soxhlet apparatus8. Visit to oil processing industry9. Detection of adulteration in fats/oils

RECOMMENDED BOOKS

1. Food Science: Norman. N. Potter CBS Publication, CBS Publishers anddistributors Pvt. Ltd, New Delhi

2. Food Oils & Fats: Lawson Harry-CBS Publication, CBS Publishers anddistributors Pvt. Ltd, New Delhi

3. Food Oils & Fats: Bailey Publication, Oxford & IBH Publishing Co., New Delhi4. Bailey's Industrial Oil and Fat Products by Daniel Swern, Interscience

Publishers, New York5. The Chemical Analysis of Food and Food Products by Jacobs, Morris B Jacobs

Publisher: New York,6. A First Course in Food Analysis by A.K. Sathe, New Age Publications, New

Delhi7. Standards for Fats & Oils by Lawson, AVI Publishing Company, Westport.



Total 48 100

111

5.7 PROJECT ORIENTED PROFESSIONAL TRAINING - I

L T P- - 12

Towards the end of second year, after completion of course work, the students should besent to food processing and preservation industries for project oriented professionaltraining. The purpose of this training is:

1. To develop understanding of various field activities in which students are going toplay a role as food technologists after completing diploma programme

2. To Develop understanding of subject based knowledge given in the class room inthe context of its application at work places

3. To gain first hand experience and confidence amongst the students to enable themto use and apply knowledge and skills to solve practical problems in the field

4. Development of special skills and abilities like interpersonal skillscommunication skills, attitudes and values

For the fulfillment of above objectives, polytechnic(s) offering diploma course in foodtechnology may establish close linkages with 8 – 10 food processing and preservationindustries/organizations. The industries/organizations may be contacted by the teachersand students for project oriented and professional training of students during third year.The practical industrial training has to be well planned, structured and supervised bypolytechnic teachers clearly specifying complete schedule of the students on day to daybasis for whole of their training period. Proforma may be prepared by polytechnicsrelated to the concerned industries to access daily, weekly and monthly progress of thestudents and the students must be asked to fill these proformas regularly duly signed bythem and countersigned by personnel from industry and concerned teacher attached to aparticular student. Each teacher is suppose to supervise and guide 4 to 6 students.Following schedule, as a sample, is proposed for the training

Familiarization and Training about Various Food Processing Operations

Students should be familiarized with various materials, principles and operationsinvolved in processing of different types of food used for different purposes

Specific Task

Students should be given specific task related to following:- Complete flow chart and plant layout for food-processing unit- Preparation and preservation of food products, including raw material

identification, testing and processing

112

- Hygiene and sanitation for a food processing and preservation unit- Fault diagnosis and rectification

Problem-Solving Work Site

After undergoing above two phases of vigorous practical project orientation professionaltraining, students may be given practical problems, which are of interest to industrywhere he/she is taking practical training. The problem should be identified and guided bythe personnel from industry in collaboration with teacher and the solutions suggested bythe students may be tried

Note: Students are supposed to prepare detailed notes of each of above phases oftraining and write complete report of the whole of practical industrial trainingwhich shall be used for the learning and evaluation purposes

*Assessment Criteria

Students may be assessed by the external (personnel from industry) and internal (teacher)examiners based on the criteria given in Table 1 below:

Sr.No.

Performance Criteria Items ** Max.Marks

Rating ScaleExcellent Very

GoodGood Fair Poor

1. Punctuality and Regularity 10 10 8 6 4 22. Initiative in Learning/

Working at site10 10 8 6 4 2

3. Level/proficiency ofpractical problems

20 20 16 12 8 4

4. Ability to solve live practicalproblems

20 20 16 12 8 4

5. Sense of Responsibility 10 10 8 6 4 26. Self Expression/

Communication Skills5 5 4 3 2 1

7. Interpersonal skills/humanRelations

5 5 4 3 2 1

8. Report Writing Skills 10 10 8 6 4 29. Viva Voce/Presentation 10 10 8 6 4 2

Total 100 100 80 64 40 20

113

The overall grading of the practical training shall be made as per following:

Range of maximum Marks Overall Grade

More than 80 Excellent

79 < > 60 Very Good

59 < > 40 Good

39 < > 20 Fair

Less than 20

Norms as prescribed by Board may be followed.

* The criteria must be followed by the internal and external examiner and theyshould see the daily, weekly and monthly reports while awarding marks andfollowing the criteria

** The criteria for evaluation of the students have been worked out for 100maximum marks. The internal and external examiners shall use multiple (1 and 2)of marks original to internal (100 marks) and external (100 marks) respectively toevaluate the students and shall further overall grade them excellent, very good,good, fair or poor

RECOMMENDED BOOKS

1. Food Preservation by SK Kulshrestta, Vikas Publishing House, New Delhi

2. Fundamentals of Food and Nutrition by Sumati R. Mudambi & MV Rajagolap,New Age International Pvt. Ltd. New Delhi

3. Food Processing and Preservation by Bibliography Sivasankar, Prentice Hall ofIndia Pvt. Ltd., New Delhi

4. Managing Food Processing Industries in India by U.K. Srivastva

5. Hand Book of Entrepreneurship by B.S. Rathore, Oxford & IBH Publishing Co.,New Delhi

6. Microbiological Safety of Processed Foods by Crowther, Vikas Publishing House,New Delhi.

7. Food Poisoning & Food Hygiene by Hobbs

8. Drying & Storage of Grains & Oilseeds by Brodoker

114

9. Fundamentals of Food Process Engg. By Toledo, AVI Publishing Co., Westport

10. Chocolate, Cocoa & Confectionery by Minifie, AVI Publishing Co., Westport

11. Safe Food Handling by M. Jacob, Hemisphere Publishing Corporation, New York

12. Food & Beverage Service by Andrews, Heinemann Educational Books Ltd.,London.

13. The Science of Cookie & Cracker Production by Faridi, CBS Publishers &Distributors, New Delhi

14. Snack Foodby Booth, Publishers ISBN, New Delhi

15. Food Additives by Mahindru, . A.P.H. Publishers, New Delhi

16. Dough Rheology & Baked Product Texture by Faridi, CBS Publishers &Distributor, New Delhi

115

PERSONALITY DEVELOPMENT CAMP

This is to be organized at a stretch for two to three days during fifth or sixth semester.Extension Lectures by experts or teachers from the polytechnic will be delivered on thefollowing broad topics. There will be no examination for this subject.

1. Communication Skills

2. Correspondence and job finding/applying/thanks and follow-up

3. Resume Writing

4. Interview Techniques: In-Person Interviews; Telephonic Interview’ Panelinterviews; Group interviews and Video Conferencing etc.

5. Presentation Techniques

6. Group Discussions Techniques

7. Aspects of Personality Development

8. Motivation

9. Leadership

10. Stress Management

11. Time Management

12. Interpersonal Relationship

13. Health and Hygiene

SIXTH SEMESTER

116

6.1 EMPLOYABILITY SKILLS – IIL T P- - 2

RATIONALE

The present day world requires professionals who are not only well qualified and

competent but also possess good communication skills. Our diploma students not only

need to possess subject related knowledge but also soft skills to get good jobs or to rise

steadily at their work place. The objective of this subject to prepare students for

employability in job market and survive in cut throat competition among professionals.

DETAILED CONTENTS

1. Oral Practice

i) Mock interview (05 hrs)

ii) Preparing for meeting (05 hrs)

iii) Group discussion (05 hrs)

iv) Seminar presentation (05 hrs)

v) Making a presentation (12 hrs)

a) Elements of good presentation

b) Structure and tools of presentation

c) Paper reading

d) Power point presentation

117

6.2 ENTREPRENEURSHIP DEVELOPMENT AND MANAGEMENT

L T P3 - -

RATIONALE

In the present day scenario, it has become imperative to impart entrepreneurship andmanagement concepts to students so that a significant percentage of them can be directedtowards setting up and managing their own small enterprises. This subject focuses onimparting the necessary competencies and skills of enterprise set up and its management.

DETAILED CONTENTS

SECTION – A ENTREPRENEURSHIP


Concept /Meaning and its need

Qualities and functions of entrepreneur and barriers in entrepreneurship

Sole proprietorship and partnership forms of business organisations

Schemes of assistance by entrepreneurial support agencies at National, State,District level: NSIC, NRDC, DC:MSME, SIDBI, NABARD, CommercialBanks, SFC’s TCO, KVIB, DIC, Technology Business Incubator (TBI) andScience and Technology Entrepreneur Parks (STEP).

2. Market Survey and Opportunity Identification (10 hrs)

Scanning of business environment

Salient features of National and State industrial policies and resultantbusiness opportunities

Types and conduct of market survey

Assessment of demand and supply in potential areas of growth

Identifying business opportunity

Considerations in product selection

118

3. Project report Preparation (08 hrs)

Preliminary project report

Detailed project report including technical, economic and market feasibility

Common errors in project report preparations

Exercises on preparation of project report

SECTION –B MANAGEMENT

4. Introduction to Management (04 hrs)

Definitions and importance of management

Functions of management: Importance and Process of planning,organising, staffing, directing and controlling

Principles of management (Henri Fayol, F.W. Taylor)

Concept and structure of an organisation

Types of industrial organisations

a) Line organisation

b) Line and staff organisation

c) Functional Organisation

5. Leadership and Motivation (03 hrs)

a) Leadership

Definition and Need

Qualities and functions of a leader

Manager Vs leader

Types of leadership

119

b) Motivation

Definitions and characteristics

Factors affecting motivation

Theories of motivation (Maslow, Herzberg, McGregor)

6. Management Scope in Different Areas (06 hrs)

a) Human Resource Management

Introduction and objective

Introduction to Man power planning, recruitment and selection

Introduction to performance appraisal methods

b) Material and Store Management

Introduction functions, and objectives

ABC Analysis and EOQ

c) Marketing and sales

Introduction, importance, and its functions

Physical distribution

Introduction to promotion mix

Sales promotion

d) Financial Management

Introductions, importance and its functions

Elementary knowledge of income tax, sales tax, excise duty, custom dutyand VAT

7. Miscellaneous Topics (03 hrs)

a) Customer Relation Management (CRM)

Definition and need

Types of CRM

120

b) Total Quality Management (TQM)

Statistical process control

Total employees Involvement

Just in time (JIT)

c) Intellectual Property Right (IPR)

Introductions, definition and its importance

Infringement related to patents, copy right, trade mark

Note: In addition, different activities like conduct of entrepreneurship awareness campextension lecturers by outside experts, interactions sessions with entrepreneursand industrial visits may also be organised.


Some of the topics may be taught using question/answer, assignment or seminar method.The teacher will discuss stories and case studies with students, which in turn will developappropriate managerial and entrepreneurial qualities in the students. In addition, expertlecturers may also be arranged from outside experts and students may be taken to nearbyindustrial organisations on visit. Approach extracted reading and handouts may beprovided.

RECOMMENDED BOOKS

1. A Handbook of Entrepreneurship, Edited by BS Rathore and Dr JS Saini; AapgaPublications, Panchkula (Haryana)

2. Entrepreneurship Development published by Tata McGraw Hill PublishingCompany Ltd., New Delhi

3. Entrepreneurship Development in India by CB Gupta and P Srinivasan; SultanChand and Sons, New Delhi

4. Entrepreneurship Development - Small Business Enterprises by Poornima MCharantimath; Pearson Education, New Delhi

5. Entrepreneurship : New Venture Creation by David H Holt; Prentice Hall of IndiaPvt. Ltd., New Delhi

6. Handbook of Small Scale Industry by PM Bhandari

7. Principles and Practice of Management by L M Prasad; Sultan Chand & Sons,New Delhi.

121



Total 48 100

122

6.3 FOOD PACKAGING TECHNOLOGYL T P2 – 2

RATIONALE

The main objective of this subject is to impart knowledge and skills related to designingpackaging system in food products and developing skills in handling of packagingequipment in the students

DETAILED CONTENTS


Definition, importance and scope of packaging of foods

2. Packaging Materials (06 hrs)

Origin of packaging materials, types, properties, advantages & disadvantages ofpackaging materials

3. Types of packaging (06 hrs)

Vacuum packaging, gas packaging, MAP, CAP, active packaging, asepticpackaging, edible packaging, shrink packaging

4. Brief Introduction to (04 hrs)

WVTR, GTR, bursting strength, tensile strength, tearing strength, drop test,puncture test, impact test etc.

5. Packaging Requirements (08 hrs)

Packaging requirements and their selection for raw and processed foods5.1 Meat, fish, poultry, eggs5.2 Milk and dairy products5.3 Fruits and vegetables5.4 Cereal grains and baked food products5.5 Beverages5.6 Snacks

6. Packaging Machinery (04 hrs)

Bottling, can former, form fill and seal machines, bags – their manufacturing andclosing, vacuum packs unit, shrink pack unit, tetra pack unit

7. Package labeling – functions and regulations (02 hrs)

123

LIST OF PRACTICALS

1. Identification of different types of packaging and packaging materials

2. Determination of tensile strength of given material

3. To perform different destructive tests for glass containers

4. To perform non-destructive tests for glass containers such as physicalexamination

5. Determination of wax weight

6. Determination of tearing strength of paper

7. Measurement of thickness of packaging materials

8. To perform grease-resistance test in plastic pouches

9. Determination of bursting strength of packaging material

10. Determination of water-vapour transmission rate for paper

11. Demonstration of can-seaming operation

12. Testing of chemical resistance of packaging materials

13. Determination of drop test of food package

14. Visit to relevant industries

15. Introducing the students with the latest trends in packaging consulting the websites and magzines


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved inthe food packing technology, is a must. Experts from the industry may be invited todeliver lectures on the latest technology. Knowledge from pollution control and devicesfor the same may be provided to the students. Wherever relevant, students may be madeaware about safety aspects.

124

RECOMMENDED BOOKS

1. Handbook of Packaging by Paine and Paine; Morgan-Grampian Publishing Co.,New York (1976).

2. Manual of Analyzing for Fruits and Vegetables Products by S Ranganna; CBSPublishers & Disttributor, New Delhi.

Note: Wherever the necessary equipment is not available the students may demonstratedThat topic in relevant industry or in any other institute



Total 32 100

s

125

6.4 TECHNOLOGY OF NON-ALCOHOLIC BEVERAGES

L T P2 – 2

RATIONALE

Non-alcoholic industries are one of the fast growing industries in India. Therefore, thissubject is introduced with the basic objective to impart knowledge and skills of processtechniques and equipment used for the production of these beverages, to the students.

DETAILED CONTENTS

1. Introduction (02 hrs)Definition, scope and status of beverage industry in India

2. Water: Sources, quality, treatment (02 hrs)

3. Ingredients of food beverages; sweeteners, emulsitifiers, coloring agents,flavoring agents, stablizers, water and their quality (08 hrs)

4. Mineral water and its specifications and standards (04 hrs)

5. Carbonated Beverages (06 hrs)Equipment and machinery for carbonated beverages, water treatment, syruppreparation, containers and closures. Cleaning, carbonation, filling, inspection andquality control

6. Non-carbonated beverages (06 hrs)Technology, specification, equipment and machinery for instant and normal teaand coffee, fruit juice based beverages, synthetic beverages

7. Sanitation and hygiene in beverage industry (04 hrs)

LIST OF PRACTICALS

1. Preparation of carbonated beverages and their evaluation

2. Preparation of instant coffee

3. Preparation of tea

4. Preparation of Ready To Serve beverages (RTS beverages)

5. Preparation of squash

6. Determination of water quality parameters; hardness, pH, turbidity, E-coli Test,DO, BOD, COD

126

7. Preparation of flavoured milk

8. Analysis of a spurious liquor sample

9. Determination of CO2 level carbonated beverages

10. Visit to carbonated and non-carbonated beverage industry


This being one of the most important subject, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved inthe food beverage, is a must. Experts from the industry may be invited to deliver lectureson the latest technology. Knowledge from pollution control and devices for the samemay be provided to the students. Wherever relevant, students may be made aware aboutsafety aspects.

RECOMMENDED BOOKS

1. Technology of Carbonated Beverage AVI Publications

2. Formulation and Production of Carbonated Soft Drinks by AJ Mitchel(Blackie Publishers)



Total 32 100

127

6.5 FOOD ANALYSIS AND QUALITY CONTROLL T P3 – 2

RATIONALE

In the production of processed foods, one of the important aspects is to assure quality.This subject is introduced in the curriculum to impart knowledge and skills in thestudents related to various food quality parameters/systems, techniques of food analysis,food laws and standards

DETAILED CONTENTS


1.1. Principle behind different methods of proximate analysis of

1.1.1. Moisture1.1.2. Ash1.1.3. Crude Fat1.1.4. Crude Protein1.1.5. Crude Fibre1.1.6. Total Carbohydrates

1.2. Concept, objectives and need of

1.2.1. quality,1.2.2. quality control and1.2.3. quality assurance1.2.4. TQM (Total Quality Management) and1.2.5. TQC (Total Quality Control),1.2.6. plan and methods of quality control

2. Sampling (04 hrs)

2.1. Definition of sampling,2.2. purpose,2.3. sampling techniques requirements and2.4. sampling procedures for

2.4.1. liquid,2.4.2. powdered and2.4.3. granular materials

3. Physicochemical and mechanical properties (08 hrs)3.1. Colour,3.2. gloss,3.3. flavour,3.4. consistency,3.5. viscosity,3.6. texture and their relationship with food quality

128

4. Sensory quality control (10 hrs)

4.1. Definition,4.2. objectives,4.3. panel selection and their training,4.4. subjective and objective methods,4.5. interpretation of sensory results in statistical quality control,4.6. consumer preferences and acceptance

5. Food Laws and Regulations in India (06 hrs)

Agencies and standards : BIS (Bureau of Indian Standards), AGMARK (Agricultural Marketing Board), PFA (Prevention of Food Adulteration Act), FSSA (Food Safety and Standards Act), FPO (Fruit Products Order), MoFPI (Ministry of Food Processing Industries) ISO (International Organisation for Standardisation)- Objectives and

principles CAC (Codex Alimantarious Commission)

6. General Hygiene and Sanitation in food industry (06 hrs)

Concepts of:6.1. GMP (Good Manufacturing Practices),6.2. GHP (Good Hygienic Practices),6.3. GLP (Good Laboratory Practices)6.4. HACCP (Hazard analysis and critical control point)

7. Layout of quality evaluation and control laboratories (02hrs)

LIST OF PRACTICALS

1. Proximate analysis of marketed food products1.1. Moisture1.2. Ash1.3. Crude Fat1.4. Crude Protein1.5. Crude Fibre1.6. Total Carbohydrates

2. Detection of basic tastes and their threshold values3. Consumer acceptability trial4. Statistical analysis of sensory data5. Visits to the quality control laboratories of the food industry, educational institutions

and testing centres

129


This being one of the most important subjects, teacher should lay emphasis on developingbasic understanding of various concepts and principles and procedures involved herein.Suitable tutorial exercises may be designed by the teachers, which require students visitto various industries. Students may also be exposed to various National and internationalstandards. Visits to the relevant industry for demonstrating various operations involved inthe food evaluation and quality control is a must. Experts from the industry may beinvited to deliver lectures on the latest technology. Knowledge from pollution control anddevices for the same may be provided to the students. Wherever relevant, students maybe made aware about safety aspects.


1. Food Analysis by Suzzane Nielsen2. ISI Handbook of Food Analysis- (18 Volumes in 5 parts)- BIS3. AOAC- 18th Edition- (CD ROM Edition)4. Hand Book of Analysis of Fruits and Vegetables by S Ranganna (THM)5. Food Analysis Theory and Practices by Pomeranz and Meloan (AVI)6. Quality Control for the Food Industry (Vol. I and II) by Kramer and Twigg (AVI)7. Laboratory Methods of Sensory Evaluation by Larmond8. Sensory Analysis by Piggot9. Hand Book of Food Analysis by S.N. Mahindru10. The Chemical Analysis of Food and Food Products by Jacobs11. A First Course in Food Analysis by A.K. Sathe



Total 48 100

130

6.6 WASTE MANAGEMENT IN FOOD INDUSTRY

L T P3 – 2

RATIONALE

This subject is aimed at developing an understanding among the students on Managementof agro-processing waste, by-product utilization as food/feed and environmentalprotection.

DETAILED CONTENTS


Types of waste and magnitude of waste generation in different food processingindustries; concept scope and maintenance of waste management and effluenttreatment

2. Waste Characterization (12 hrs)

Temperature, pH, Oxygen demands (BOD, COD, TOD), fat, oil and greasecontent, metal content, forms of phosphorous and sulphur in waste waters,microbiology of waste, other ingredients like insecticide, pesticides andfungicides residues

3. Environmental protection act and specifications for effluent of different foodindustries (06 hrs)

4. By-products and Waste utilization (08 hrs)

5. Effluent Treatment (12 hrs)

5.1 Pre-treatment of waste: sedimentation, coagulation, flocculation andfloatation

5.2 Secondary treatments: Biological oxidation – trickling filters, oxidationditches, activated sludge process, rotating biological contractors, lagoons

5.3 Tertiary treatments: Advanced waste water treatment process-sand, coaland activated carbon filters, phosphorous, sulphur, nitrogen and heavymetals removal

6. Assessment, treatment and disposal of solid waste; concept of vermin-compostingand biogas generation (06 hrs)

131

LIST OF PRACTICALS

1. Waste characterization: (a) temperature (b) pH (c) solids content (d) turbidity (e)BOD (f) COD

2. Visit to effluent treatment plant attached with food industry and city

3. To estimate residual chlorine

4. Evaluation effect of lime treatment on waste water in respects of BOD, COD,solids content, phosphate content

5. Visits to various industries using waste and food by-products

6. Visit to Biogas plant and vermin-culture centre


Pollution control and waste utilization are important in food technology. Teacher shoulddesign suitable tutorial exercises for the students. Experts may be invited to deliverlectures on various themes. Students may be taken to some effluent treatment plant andindustries engaged in requirements-cycling and utilization of wastes. Students may begiven sufficient exposure to various national and international standards for qualityparameters required for safe disposal of waste.

RECOMMENDED BOOKS

1. Food Processing Work Management by Green and Krammer; CBS Publication

2. Principles of Food Sanitation by Mariett NG; CBS Publication



Total 48 100

132

6.7 PROJECT ORIENTED PROFESSIONAL TRAINING - II

L T P- - 12

Towards the end of third year, after completion of course work, the students should besent to food processing and preservation industries for project work. The objectives of theproject work are:

1. To develop understanding of various field activities in which students are going toplay a role as food technologists after completing diploma programme

2. To Develop understanding of subject based knowledge given in the class room inthe context of its application at work places

3. To gain first hand experience and confidence amongst the students to enable themto use and apply knowledge and skills to solve practical problems in the field

4. Development of special skills and abilities like interpersonal skillscommunication skills, attitudes and values

For the fulfillment of above objectives, polytechnic(s) offering diploma course in foodtechnology may establish close linkages with 8 – 10 food processing and preservationindustries/organizations. The industries/organizations may be contacted by the teachersand students for project oriented and professional training of students during third year.The practical industrial training has to be well planned, structured and supervised bypolytechnic teachers clearly specifying complete schedule of the students on day to daybasis for whole of their training period. Proforma may be prepared by polytechnicsrelated to the concerned industries to access daily, weekly and monthly progress of thestudents and the students must be asked to fill these proformas regularly duly signed bythem and countersigned by personnel from industry and concerned teacher attached to aparticular student. Each teacher is suppose to supervise and guide 4 to 6 students.Following schedule, as a sample, is proposed for the training

Familiarization and Training about Various Food Processing Operations

Students should be familiarized with various materials, principles and operationsinvolved in processing of different types of food used for different purposes

Specific Task

Students should be given specific task related to following:- Complete flow chart and plant layout for food-processing unit- Preparation and preservation of food products, including raw material

identification, testing and processing- Hygiene and sanitation for a food processing and preservation unit- Fault diagnosis and rectification

133

Problem-Solving Work Site

After undergoing above two phases of vigorous practical project orientation professionaltraining, students may be given practical problems, which are of interest to industrywhere he/she is taking practical training. The problem should be identified and guided bythe personnel from industry in collaboration with teacher and the solutions suggested bythe students may be tried

Note: Students are supposed to prepare detailed notes of each of above phases oftraining and write complete report of the whole of practical industrial trainingwhich shall be used for the learning and evaluation purposes

*Assessment Criteria

Students may be assessed by the external (personnel from industry) and internal (teacher)examiners based on the criteria given in Table 1 below:

Sr.No.

Performance Criteria Items ** Max.Marks

Rating Scale

Excellent VeryGood

Good Fair Poor

1. Punctuality and Regularity 10 10 8 6 4 2

2. Initiative in Learning/Working at site

10 10 8 6 4 2

3. Level/proficiency ofpractical problems

20 20 16 12 8 4

4. Ability to solve live practicalproblems

20 20 16 12 8 4

5. Sense of Responsibility 10 10 8 6 4 2

6. Self Expression/Communication Skills

5 5 4 3 2 1

7. Interpersonal skills/humanRelations

5 5 4 3 2 1

8. Report Writing Skills 10 10 8 6 4 2

9. Viva Voce/Presentation 10 10 8 6 4 2

Total 100 100 80 64 40 20

134

The overall grading of the practical training shall be made as per following:

Range of maximum Marks Overall Grade

More than 80 Excellent

79 < > 60 Very Good

59 < > 40 Good

39 < > 20 Fair

Less than 20 Poor

Norms as practiced by the Board may be followed

* The criteria must be followed by the internal and external examiner and theyshould see the daily, weekly and monthly reports while awarding marks andfollowing the criteria

** The criteria for evaluation of the students have been worked out for 100maximum marks. The internal and external examiners shall use multiple (1 and 2)of marks original to internal (100 marks) and external (100 marks) respectively toevaluate the students and shall further overall grade them excellent, very good,good, fair or poor

RECOMMENDED BOOKS

1. Food Preservation by SK Kulshrestta, Vikas Publishing House, New Delhi

2. Fundamentals of Food and Nutrition by Sumati R. Mudambi & MV Rajagolap,

New Age International Pvt. Ltd. New Delhi

3. Food Processing and Preservation by Bibliography Sivasankar, Prentice Hall of

India Pvt. Ltd., New Delhi

4. Managing Food Processing Industries in India by U.K. Srivastva

5. Hand Book of Entrepreneurship by B.S. Rathore

6. Microbiological Safety of Processed Foods by Crowther

7. Food Poisoning & Food Hygiene by Hobbs

8. Drying & Storage of Grains & Oilseeds by Brodoker

135

9. Fundamentals of Food Process Engg. By Toledo

10. Chocolate, Cocoa & Confectionery by Minifie

11. Safe Food Handling by M. Jacob

12. Food & Beverage Service by Andrews

13. The Science of Cookie & Cracker Production by Faridi

14. Snack Foodby Booth

15. Food Additives by Mahindru

16. Dough Rheology & Baked Product Texture by Faridi

136

10. RESOURCE REQUIREMENT FOR FOOD TECHNOLOGY

10.1 Physical Resources

10.1.1 Space Requirement:Library and LRDC 150 sq.mClass Rooms (4 Nos. 18 sq.m. per room) 72 sq.mDrawing Hall 32.5 sq.m

Other Space Requirements

Please refer to norms and standard given by AICTE

10.1.2 Equipment Requirement:

MICROBIOLOGY

Sr.No

Item Qty Tentative Cost(Rs)

1. Autoclave 1 48,500/-2. Balance (Electronics) (300 g. – 0.001 L.C.) 1 28,500/-3. Colony Counter 1 5,150/-4. Colorimeter (Big) 1 22,500/-5. DO Analyzer 1 30,.000/-6. Fumigator 1 700/-7. Heating Mantle 1 624/-8. Incubator 2 60,000/-9. Incubator BOD 1 87,977/-10. Laminar Flow Bench 1 33,300/-11. Magnetic Stirrer (Hot Plate) 1 850/-12. Microscopes 3 15,000/-13. pH Meter 1 5,900/-14. Retort 1 25,000/-15. UV Cabinet 1 5,000/-16. Cooling Incubator 1 72,000/-17. Incubator Cum Shaker 1 90,000/-18. Centrifuge 1 35,000/-19. Vortex Mixing Machine 1 5,000/-20. Pressure Cooker 5, 10 liter 2 5,000/-21. Hot Air Oven/Glass Ware Sterilizer 1 25,000/-22. Water Bath 2 15,000/-

137

CEREALS, PULSES AND OIL SEEDS LABORATORY

Sr.No


1. Ball Grinding Mill 1 6,142/-2. Dehusker 1 23,750/-3. Grain Divider 1 19,250/-4. Grain Testing Mill 1 18,500/-5. Grinding Mill 1 15,000/-6. Plate Mill (Atta Chakki) 1 5,000/-7. Purity Work Board 1 2,398/-8. Seed Blower 1 27,115/-9. Universal Moisture Meter 1 11,612/-10. Wet and Dry Grinder 1 25,200/-11. Buhler Mill 1 10,00,000/-12. Rice Grader 1 10,000/-13. Pulse Milling Unit 1 50,000/-14. Popping Machine 1 10,000/-15. Noodle Press (Manual) 1 1,000/-16. Dehuller 1 40,000/-17. Polisher 1 50,000/-18. Gluten Press 1 20,000/-19. Verneer Calipers 3 1,500/-20. Screw Gauge 3 1,500/-21. Stone Mill 1 10,000/-22. Baking Oven 1 44,000/-23. Freezer (Ultra Low) 1 59,000/-24. Hot Air Oven 1 20,000/-25. Microwave Oven 1 12,200/-26. Mixer Grinder 1 2,300/-27. PASTA Making Machine 1 2,150/-28. Planetary Mixer 1 42,500/-29. Refrigerator (Display) 1 35,000/-30. Refrigerator 4 Door 1 48,000/-31. Beam Balance 1 10,000/-32. Electronic Balance 1 10,000/-33. Fermentation Cabinet 1 30,000/-34. Sheeting-cum-moulding Unit 1 20,000/-35. Proofing Chamber 1 30,000/-36. Biscuits Making Unit 1 1,00,000/-37. Muffle Furnace 1 15,000/-38. Color Grader (Kent Jones) 1 2,00,000/-39. Loaf Volume Meter 1 3,000/-40. Slicing Unit 1 5,000/-41. Heat Sealing Unit 1 2,000/-

138

MEAT FISH AND POULTRY PRODUCTS LABORATORY

Sr.No


1. Poultry slaughter unit (Lab Model) 1 50,000/-2. Meat Cutter 1 3,000/-3. Meat Mincer 1 25,000/-4. Emulsion Making Unit 1 25,000/-5. Deep fat Fryer 1 15,000/-6. Oven Toaster Grill 1 10,000/-7. Sausage filler 1 10,000/-8. Pressure Cooker 5 litre 2 10,000/-9. Hot Air Oven 1 20,000/-10. Deep Freezer 1 25,000/-11. Refrigerator 1 40,000/-12. Stainless Cook wares set 1 10,000/-13. Egg Candling unit 1 5,000/-14. Electronic Balance (500 gm.) 1 25,000/-15. Weighing Balance (10 Kg) 1 8,000/-

MILK AND MILK PRODUCTS LABORATORY

1. Butter Churner 1 17,500/-2. Butter Moister Balance 850/-3. Butter Weighing Scale 1 585/-4. Centrifuge Gerber 1 1,845/-5. Butter Worker 1 2,340/-6. Centrifuge solubility Index 1 6,600/-7. Cream Separator 1 15,025/-8. Deep Freezer 1 40,000/-9. Densitometer Bulk 1 6,500/-10. Hot Plate 1 500/-11. Magnetic Stirrer 2 3000/-12. Milk Tester 1 22,500/-13. Muffle Furnace 1 25,000/-14. Hand Refractometer(set) 1 5000/-15. Refractometer (Butyro) 1 5,000/-16. Softy Making Machine 1 22,500/-17. Solubility Index Mixer 1 4,630/-18. Water Bath Circulting 1 2,500/-19. Viscometer 1 15,000/-20. Infra red moisture meter 1 25,000/-

139

FRUITS AND VEGETABLE TECHNOLOGY LABORATORY

Sr.No


1. Centriguge 1 5,050/-2. Citrus Juicer 1 5,000/-3. Crown Corking Machine 1 5,000/-4. Food Processor 1 8,850/-5. Freezer 1 15,000/-6. Fruit Mill 1 7,400/-7. Gas Burner 1 2,000/-8. Hydraulic Juicer Press 1 13,250/-9. Juicer Screw 1 1,600/-10. Juicer (Vegetable) 1 2,500/-11. Microwave Oven 1 17,200/-12. Potato Peeling Machine 1 18,989/-13. PP Cap Sealing Machine 1 139/-14. Pulper 10 kg 1 10,000/-15. Refractometer (Table top) 1 41,265/-17. Sulphur Box 1 22,500/-18. Temperature Indicator Digital 1 900/-19. Tray Dryer 1 50,000/-20. Vacuum Filling Machine 1 50,000/-21. Peeling and Slicing Knives 4 each 1,000/-22. Stainless Steel Cookwares 1 10,000/-23. Bottling Unit (Filling and copping) 1 50,000/-24. pH meter 1 10,000/-25. Electronic Balances 1 1,00,000/-26. Hot Air Oven 1 20,000/-27. Carbonation Unit 1 10,000/-28. Hand Refractometer (full range) 0-32, 33-65, 66-90 2 each 48,000/-29. Steam Jacket Cattles (10 Kg capacity) 2 60,000/-30. Amla Pricking Machine 1 1,30,000/-

FOOD ANALYSIS AND QUALITY CONTROL LABORATORY

1. Centrifuge 1 8,050/-2. Demineralizer 1 6,345/-3. Distillation Unit 1 8,200/-4. Divider Gammet Type 1 15,995/-5. Fire Point Apparatus 1 3,400/-6. Flash Point Apparatus 1 4,200/-7. Lovibond Tintometer 1 2,18,406/-8. Micro Kjeldhal Apparatus 1 3,800/-9. Photo Electric colorimeter 1 22,500/-10. Polarimeter 200 ml 1 7,000/-

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Sr.No


11. Rotary Vacuum Evaporator 1 40,000/-12. Smoke Point Apparatus 1 2,000/-13. Spectrophotometer 1 2,50,000/-14. Water Bulb Constant 1 7,000/-15. Electronic Balance 2 20,000/-16. Top Loading Balance 1 18,000/-17. Physical Balance 4 8,000/-18. pH meter 1 10,000/-19. Hot Air Oven 1 14,000/-20. Vacuum Oven 1 20,000/-21. Sample Grinder 1 1 2,000/-22. Digestion Assembly 1 10,000/-23. Magnetic Stirrer 1 4,000/-24. Soxhlet Apparatus 1 10,000/-25. Refrigerator 1 30,000/-26. Steam Bath 1 5,000/-

PACKAGING TECHNOLOGY

1. Box Compression Tester 1 95,000/-2. Bursting strength tester 1 60,000/-3. Chain Metric 1 3,300/-4. Conductivity Meter 1 3,520/-5. Drop Tester 1 29, 950/-6. Gauge Metal Dial Type 1 3,000/-7. Hygrometer 1 500/-8. Puncture Resistance Tester 1 47,000/-9. Refrigeration Tutor 1 26,000/-10. Seal and Shrink Packing Machine 1 99,750/-11. Static Tensile Tester 1 30,250/-12. Stop Watch 1 450/-13. Substance Indicator 1 16,500/-14. Vacuum Packaging Machine 1 1,99,500/-15. Tensile strength Unit 1 50,000/-16. Humidity Chamber (Temp and RH controlled) 1 50,000/-

PROJECT LAB

1. Cabinet Dryer 1 60,000/-2. Can Reformer and Flanger 1 24,400/-3. Exhaust Box 1 32,500/-4. Mono Block Motor 1 6,050/-5. Seamer 1 22,900/-

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Sr.No


6. Seed Grader 1 49,650/-7. Beam Balance 2 10,000/-8. Drum Drier (small) 1 50,000/-9. Spray Drier (bench Model) 1 2,00,000/-10. Extruder (small) 1 2,50,000/-11. Vibro Extractor 1 50,000/-12. Ice-cream Freezer 1 50,000/-13. Fluidized Bed Drier 1 50,000/-14. Spray Dryer 1 6,00,000/-15. Plate Heat Exchanger 1 5,00,000/-16. Freeze drier 1 10,00,000/-17. Twin Screw Food Extruder 1 10,00,000/-

NOTE: 1. Some of the equipment mentioned in different laboratories may be shared.2. The prices of various equipment given above are approximate. The actual

prices may be ascertained from the suppliers.3. The items 14-15 for Project Lab may be procured subject to availability of

funds.

10.1.3 Furniture Requirement

Norms and standards laid down by AICTE be followed for workingout furniture requirement for this course.

10.2 Human Resources Development:

Weekly work schedule, annual work schedule, student teacher ratio forvarious group and class size, staffing pattern, work load norms,qualifications, experience and job description of teaching staff workshopstaff and other administrative and supporting staff be worked out as pernorms and standards laid down by the AICTE. The websitewww.aicte.ernet.in may be referred for downloading current norms andstandards pertaining to technician courses.

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11. EVALUATION STRATEGY

11.1 INTRODUCTION

Evaluation plays an important role in the teaching-learning process. The majorobjective of any teaching-learning endeavor is to ensure the quality of the productwhich can be assessed through learner’s evaluation.

The purpose of student evaluation is to determine the extent to which the generaland the specific objectives of curriculum have been achieved. Student evaluationis also important from the point of view of ascertaining the quality of instructionalprocesses and to get feedback for curriculum improvement. It helps the teachersin determining the level of appropriateness of teaching experiences provided tolearners to meet their individual and professional needs. Evaluation also helps indiagnosing learning difficulties of the students.

Evaluation is of two types: Formative and Summative (Internal and ExternalEvaluation)

Formative Evaluation

It is an on-going evaluation process. Its purpose is to provide continuous andcomprehensive feedback to students and teachers concerning teaching-learningprocess. It provides corrective steps to be taken to account for curricular as wellas co-curricular aspects.

Summative Evaluation

It is carried out at the end of a unit of instruction like topic, subject, semester oryear. The main purpose of summative evaluation is to measure achievement forassigning course grades, certification of students and ascertaining accountabilityof instructional process. The student evaluation has to be done in a comprehensiveand systematic manner since any mistake or lacuna is likely to affect the future ofstudents.

In the present educational scenario in India, where summative evaluation plays animportant role in educational process, there is a need to improve the standard ofsummative evaluation with a view to bring validity and reliability in the end-termexamination system for achieving objectivity and efficiency in evaluation.

11.2 STUDENTS’ EVALUATION AREAS

The student evaluation is carried out for the following areas:- Theory- Practical Work (Laboratory, Workshop, Field Exercises)- Project Work- Professional Industrial Training

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11.2.1 Theory

Evaluation in theory aims at assessing students’ understanding of concepts,principles and procedures related to a course/subject, and their ability toapply learnt principles and solve problems. The formative evaluation fortheory subjects may be caused through sessional/class-tests, home-assignments, tutorial-work, seminars, and group discussions etc. For end-term evaluation of theory, the question paper may comprise of threesections.

Section-I

It should contain objective type items e.g. multiple choice, matching andcompletion type. Total weightage to Section-1 should be of the order of 20percent of the total marks and no choice should be given in this section.The objective type items should be used to evaluate students’ performancein knowledge, comprehension and at the most application domains only.

Section-II

It should contain short answer/completion items. The weightage to thissection should be of the order of 40 percent of the total marks. Again, nochoice should be given in section-II

Section-III

It may contain two to three essay type questions. Total weightage to thissection should be of the order of 40 percent of the total marks. Some built-in, internal choice of about 50 percent of the questions set, can be given inthis section

Table II : Suggested Weightage to be given to different ability levels

Abilities Weightage to be assignedKnowledge 10-30 percentComprehension 40-60 percentApplication 20-30 percentHigher than application i.e. Analysis,Synthesis and Evaluation

Upto 10 percent

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11.2.2 Practical Work

Evaluation of students performance in practical work (Laboratoryexperiments, Workshop practicals/field exercises) aims at assessingstudents ability to apply or practice learnt concepts, principles andprocedures, manipulative skills, ability to observe and record, ability tointerpret and draw conclusions and work related attitudes. Formative andsummative evaluation may comprise of weightages to performance ontask, quality of product, general behaviour and it should be followed byviva-voce.

11.2.3 Project Work

The purpose of evaluation of project work is to assess students ability toapply, in an integrated manner, learnt knowledge and skills in solving reallife problems, manipulative skills, ability to observe, record, creativity andcommunication skills. The formative and summative evaluation maycomprise of weightage to nature of project, quality of product, quality ofreport and quality of presentation followed by viva-voce.

11.2.4 Professional Industrial Training

Evaluation of professional industrial training report and viva-voce/presentation aims at assessing students’ understanding of materials,industrial processes, practices in the industry/field and their ability toengage in activities related to problem-solving in industrial setting as wellas understanding of application of learnt knowledge and skills in real lifesituation. The formative and summative evaluation may comprise ofweightages to performance in testing, general behaviour, quality of reportand presentation during viva-voce.

11.3 ASPECTS OF QUESTION PAPER SETTING

Validity and reliability are the most important considerations in the selectionand construction of evaluation procedures. First and foremost are theevaluation tools to measure the specific outcomes for which they are intendedto measure. Next in importance is reliability, and following that is a host ofpractical features that can be classified under the heading of usability.

For weightage of marks assigned to formative (internal) and summative(external) evaluation and duration of evaluation has been given in the study andevaluation scheme of the curriculum document. Teachers/Paper-setters/Examiners may use Manual for Students’ Evaluation developed byNational Institute of Technical Teachers’ Training & Research, Sector-26,Chandigarh to bring objectivity in the evaluation system. The working groupfound it very difficult to detail out precisely the contents of subject on

145

languages and therefore teachers may send guidelines to respective examinersfor paper setting to maintain objectivity in evaluation.

12. RECOMMENDATIONS FOR EFFECTIVE IMPLEMENTATION OFCURRICULUM

The following recommendations are made for effective implementation of thiscurriculum.

a) While imparting instructions, stress should be laid on the development ofpractical skills in the students.

b) Field visits be organised as and when required to clarify the concepts,principles and practices involved. For this purpose, time has already beenprovided in student centred activities in each semester

c) Extension lectures from professionals should be organized to impartinstructions in specialized areas

d) There is no need of purchasing very costly equipment. Efforts may bemade to establish linkages with local field organizations for this purpose

e) Considerable stress should be laid on personality development of thestudents, which is very essential for a diploma holder.

f) Teachers should instill competitiveness among the students for thedevelopment of professional skills.

g) Teachers should take interest in establishing linkages with relevantindustry for imparting field experiences to their students.

h) Hobby clubs and other co-curricular activities be promoted to developcreativity in the students

i) Teachers should be sent for periodical training in the new areas relevant totheir field of specialization.

j) Students should be given relevant and well thought of practice basedproject assignments. This will help students in developing creativity andconfidence for their gainful employment (wage and self)

k) A project bank should be developed by the Food Technology Departmentof the polytechnic in consultation with industry in the state.

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11. EVALUATION STRATEGY

11.1 INTRODUCTION

Evaluation plays an important role in the teaching-learning process. The major objectiveof any teaching-learning endeavor is to ensure the quality of the product which can beassessed through learner’s evaluation.

The purpose of student evaluation is to determine the extent to which the general and thespecific objectives of curriculum have been achieved. Student evaluation is also importantfrom the point of view of ascertaining the quality of instructional processes and to getfeedback for curriculum improvement. It helps the teachers in determining the level ofappropriateness of teaching experiences provided to learners to meet their individual andprofessional needs. Evaluation also helps in diagnosing learning difficulties of the students.

Evaluation is of two types: Formative and Summative (Internal and External Evaluation)

Formative Evaluation

It is an on-going evaluation process. Its purpose is to provide continuous andcomprehensive feedback to students and teachers concerning teaching-learning process. Itprovides corrective steps to be taken to account for curricular as well as co-curricularaspects.

Summative Evaluation

It is carried out at the end of a unit of instruction like topic, subject, semester or year. Themain purpose of summative evaluation is to measure achievement for assigning coursegrades, certification of students and ascertaining accountability of instructional process. Thestudent evaluation has to be done in a comprehensive and systematic manner since anymistake or lacuna is likely to affect the future of students.

In the present educational scenario in India, where summative evaluation plays an importantrole in educational process, there is a need to improve the standard of summative evaluationwith a view to bring validity and reliability in the end-term examination system forachieving objectivity and efficiency in evaluation.

11.2 STUDENTS’ EVALUATION AREAS

The student evaluation is carried out for the following areas:

- Theory

- Practical Work (Laboratory, Workshop, Field Exercises)

- Project Work

- Professional Industrial Training

143

11.2.1 Theory

Evaluation in theory aims at assessing students’ understanding of concepts,principles and procedures related to a course/subject, and their ability to apply learntprinciples and solve problems. The formative evaluation for theory subjects may becaused through sessional/class-tests, home-assignments, tutorial-work, seminars,and group discussions etc. For end-term evaluation of theory, the question papermay comprise of three sections.

Section-I

It should contain objective type items e.g. multiple choice, matching and completiontype. Total weightage to Section-1 should be of the order of 20 percent of the totalmarks and no choice should be given in this section. The objective type itemsshould be used to evaluate students’ performance in knowledge, comprehension andat the most application domains only.

Section-II

It should contain short answer/completion items. The weightage to this sectionshould be of the order of 40 percent of the total marks. Again, no choice should begiven in section-II

Section-III

It may contain two to three essay type questions. Total weightage to this sectionshould be of the order of 40 percent of the total marks. Some built-in, internalchoice of about 50 percent of the questions set, can be given in this section

Table II : Suggested Weightage to be given to different ability levels

Abilities Weightage to be assignedKnowledge 10-30 percentComprehension 40-60 percentApplication 20-30 percentHigher than application i.e. Analysis,Synthesis and Evaluation

Upto 10 percent

11.2.2 Practical Work

Evaluation of students performance in practical work (Laboratory experiments,Workshop practicals/field exercises) aims at assessing students ability to apply orpractice learnt concepts, principles and procedures, manipulative skills, ability toobserve and record, ability to interpret and draw conclusions and work relatedattitudes. Formative and summative evaluation may comprise of weightages to

144

performance on task, quality of product, general behaviour and it should be followedby viva-voce.

11.2.3 Project Work

The purpose of evaluation of project work is to assess students ability to apply, in anintegrated manner, learnt knowledge and skills in solving real life problems,manipulative skills, ability to observe, record, creativity and communication skills.The formative and summative evaluation may comprise of weightage to nature ofproject, quality of product, quality of report and quality of presentation followed byviva-voce.

11.2.4 Professional Industrial Training

Evaluation of professional industrial training report and viva-voce/ presentationaims at assessing students’ understanding of materials, industrial processes,practices in the industry/field and their ability to engage in activities related toproblem-solving in industrial setting as well as understanding of application oflearnt knowledge and skills in real life situation. The formative and summativeevaluation may comprise of weightages to performance in testing, generalbehaviour, quality of report and presentation during viva-voce.

11.3 ASPECTS OF QUESTION PAPER SETTING

Validity and reliability are the most important considerations in the selection andconstruction of evaluation procedures. First and foremost are the evaluation tools tomeasure the specific outcomes for which they are intended to measure. Next in importanceis reliability, and following that is a host of practical features that can be classified underthe heading of usability.

For weightage of marks assigned to formative (internal) and summative (external)evaluation and duration of evaluation has been given in the study and evaluation scheme ofthe curriculum document. Teachers/Paper-setters/Examiners may use Manual for Students’Evaluation developed by National Institute of Technical Teachers’ Training & Research,Sector-26, Chandigarh to bring objectivity in the evaluation system.

145

12. RECOMMENDATIONS FOR EFFECTIVE CURRICULUM MPLEMENTATION

Teachers are educational managers at class room level and their success in achieving courselevel objectives lies in using course plan and their judicious execution which is veryimportant for the success of programme by achieving its objectives.

Polytechnic teachers are required to plan various instructional experiences viz. theorylecture, expert lectures, lab/workshop practicals, guided library exercises, field visits, studytours, camps etc. In addition, they have to carry out progressive assessment of theory,assignments, library, practicals and field experiences. Teachers are also required to do allthese activities within a stipulated period of 16 weeks which is made available to them..With the amount of time to their credit, it is essential for them to use it judiciously byplanning all above activities properly and ensure execution of the plan effectively.

Following is the gist of suggestions for subject teachers to carry out T-L process effectively:

1. Teachers are required to prepare a course plan, taking into account departmentalacademic plan, number of weeks available, course to be taught, different learningexperiences required to be developed etc.

2. Teachers are required to prepare lesson plan for every theory class. This plan maycomprise of content to be covered, learning material (transparencies, Video Films,Models etc.) for execution of a lesson plan. They may follow steps for preparinglesson plan e.g. drawing attention, state instructional objectives, help in recallingpre-requisite knowledge, deliver planned subject content, check desired learningoutcome and reinforce learning etc.

3. Teachers are required to plan for expert lectures from field/industry. Necessarysteps are to plan in advance, identify field experts, make correspondence to invitethem, take necessary budgetary approval etc.

4. Teachers are required to plan for guided library exercises by identification of coursespecific experience requirement, setting time, assessment, etc. The tutorial,assignment and seminar can be thought of as terminal outcome of libraryexperiences.

5. Concept and content based field visits may be planned and executed for suchcontent of course which otherwise is abstract in nature and no other requisiteresources are readily available in institute to impart them effectively.

6. There is a dire need for planning practical experiences in right perspective. Theseslots in a course are the avenues to use problem based learning/activity learning/experiential learning approach effectively. The development of lab instructionsheets for the course is a good beginning to provide lab experiences effectively.

7. Planning of progressive assessment encompasses periodical assessment in asemester, preparation of proper quality question paper, assessment of answer sheets

146

immediately and giving constructive explicit feed back to every student. It has to beplanned properly; otherwise the very purpose of the same is lost.

8. The co-curricular activities like camp, social gathering, study tour, hobby club ,NCC, NSS, Library studies, Civil Defence and Disaster Management etc. may beused to develop generic skills like task management, problem solving, managingself, collaborating with others etc.

9. Wherever possible, it is essential to use activity based learning rather than relying ondelivery based conventional teaching all the time.

10. While imparting instructions, emphasis may be laid on the development ofcognitive, psychomotor, reactive and interactive skills in the students.

11. Teachers may take working drawings from the industry/field and provide practicesin reading these drawings.

12. Teachers may take initiative in establishing liaison with industries and fieldorganizations for imparting field experiences to their students.

13. Students be made aware about issues related to ecology and environment, safety,concern for wastage of energy and other resources etc.

14. Students may be given relevant and well thought out minor and major projectassignments, which are purposeful and develop practical skills. This will helpstudents in developing creativity and confidence for their gainful employment (wageand self).

15. A Project bank may be developed by the concerned department of the polytechnicsin consultation with related Industry, Research Institutes and other relevant fieldorganizations in the state.

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13. LIST OF EXPERTS

a) CURRICULUM WORKSHOPS FOR REVISING/DESIGNING THE CONTENTSOF FIRST YEAR SUBJECTS FOR 47 DIPLOMA PROGRAMMES FORHARYANA STATE ON 10TH APRIL, 2012, 27TH APRIL, 2012, 3RD. MAY, 2012,25TH JANUARY, 2013 AND 2ND MAY 2013, AT NITTTR, CHANDIGARH

S. No. Name, Designation and Official address

From Field/Industries/Institutions of Higher Learning1. Dr. Gunbir Kaur, Associate Professor, Regional Institute English,

Sector – 32, Chandigarh2. Ms. Vandana Lunyal, Associate Professor, Regional Institute English,

Sector- 32, Chandigarh3. Dr. Narendra Mohan, Associate Professor, Production Engineering

Department, PEC University of Technology, Sector – 12, Chandigarh4. Dr. Neena Garg, Assistant Professor, Chandigarh College of Engineering

Technology, Sector – 26, Chandigarh

From Polytechnics/Other Institutes5. Shri. Satish Jain, Vaish Technical Institute, Rohtak, Haryana6. Ms. Sapna Sang, Lecturer, S J P Govt. Polytechnic, Damla (Yamuna Nagar)7. Shri. Roshan Lal, Senior Lecturer, KC Govt. Polytechnic for Women, Ambala8. Sh. Satyawan Dhaka, Lecturer, GBN Govt. Polytechnic, Nilokheri9. Dr. R D Sharma, Lecturer, Govt. Polytechnic, Mandi Adampur, Haryana10. Shri. Sunil Kumar Mor, Lecturer, Govt. Polytechnic, Ambala11. Shri. Hitesh Bergal, Lecturer, Pt. J.R. Govt. Polytechnic, Hoshiarpur12. Dr. G.H. Hugar, Lecturer, Chandigarh College of Engineering Technology,

Sector – 26, Chandigarh13. Dr. J K Sharma, Lecturer, K L Polytechnic, Roorkee14. Dr. Sunita Rani, Lecturer, Govt. Polytechnic, Ambala15. Ms. Priti Srivastava, Lecturer, Govt. Polytechnic, Ambala16. Dr. R S Chauhan, Senior Lecturer, Govt. Polytechnic, Sonipat17. Dr. Sanjay Kumar, Lecturer, Govt. Polytechnic, Sonipat18. Shri. Jogender Nandal, Lecturer, C R Govt. Polytechnic, Rohtak19. Ms. Bindu Verma, Lecturer, SJP Polytechnic, Damla20. Ms. Divya Sehgal, Lecturer, SJP Polytechnic, Damla21. Shri. Gaurav, Lecturer, Mehr Chand Polytechnic, Jalandhar22. Shri. B L Arora, HOD and Dean, Polytechnic education and Training Institute,

TERII College, Kurukshetra23. Dr. Shivani Aggarwal, Sr. Lecturer, KC Govt. Polytechnic for Women,

Ambala24. Shri. Pushpendra Pratap, Lecturer, Govt. Polytechnic, Ambala25. Shri. Dinesh Nandal, Lecturer, CR Polytechnic, Rohtak26. Mrs. Jasbir Kaur, Lecturer, KC Govt. Polytechnic for Women, Ambala27. Ms. Neelam Chugh, Senior Lecturer, Govt. Polytechnic, Nilokheri,28. Ms. Pushpa Rani, Senior Lecturer, Govt. Polytechnic, Sonipat29. Shri. Ajay Sapra, Lecturer, Govt. Polytechnic, Sonipat30. Shri. Manmohan Singh, Govt. Polytechnic, Damla

148

31. Shri. MS Solanki, Govt. Polytechnic, Sonipat32. Shri. Virender Nehra, Workshop Instructor, Govt. Polytechnic, Ambala33. Shri. Raj Kumar, Govt. Polytechnic, Hissar34. Shri. Ashok Kumar, Govt. Polytechnic, Hissar35. Ms. Meenu Gupta, Lecturer, Seth jai Parkash Govt. Polytechnic, Damla36. Ms. Bhupiner Singh, GBN Govt. Polytechnic, Nilokheri,37. Dr. M. Sehrawat, Govt. Polytechnic, Mandi Adampur, Haryana38. Shri. Rajesh Chawla, lecturer, Seth Jai Parkash Polytechnic, Damla39. Dr. Rajesh Kumar Jhamb, Govt. Polytechnic, for Women, Sector – 10,

Chandigarh40. Shri. Sivasankara Rao, Lecturer, Chandigarh College of Engineering and

Technology (Polytechnic Wing), Sector- 26, Chandigarh41. Shri. H S Kalra, Principal, Govt. Industrial Training Institute, Sector – 28,

Chandigarh42. Shri. N K Sikka, HOD, TERII Polytechnic, Kurukshetra43. Ms. Neena Bhardwaj, Kendiriya Vidhyala, Chandimandir44. Ms. Pankaj, Instructor, Govt. Industrial Training Institute, Sector – 28,

Chandigarh45. Shri. Arun Kumar, Govt. Industrial Training Institute, Sector – 28, Chandigarh

From SBOTE Haryana46. Sh. K K Kataria, Additional Secretary47. Shri. Manish Jindal, Joint Secretary48. Shri. RK Miglani, Joint Secretary49. Ms. Umesh Saroj, Joint Director50. Shri. R S Sangwan, Controller of Exam51. Ms. Madhu Mann, Assistant Secretary52. Shri. Sanjeev Kumar, Asstt. Secretary

From NITTTR, Chandigarh53. Dr. A B Gupta, Professor and Head, Curriculum Development Centre54. Prof. P K Singla, Associate Professor, Curriculum Development Centre55. Prof. S K Gupta, Associate Professor, Curriculum Development Centre56. Dr. BS Pabla, Professor and Head, Mechanical Engineering Department57. Dr. SK Dhameja, Professor and Head IMCO Department58. Dr. B C Choudhary, Associate Professor, Applied Science Department59. Sh. T N Thukral, Assistant Professor, Curriculum Development Centre

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b) WORKSHOP FOR REVISING THE CURRICULUM OF DIPLOMAPROGRAMME IN “FOOD TECHNOLOGY” FOR THE STATE OF HARYANAON 4TH MAY, 2012 AT NITTTR, CHANDIGARH

Sr.No.

Name, Designation and Official address

From Field/Industries/Institutions of Higher Learning1. Dr. Nirupa Marwaha, Associate Professor and Head, Govt. Home Science

College, Sector–10, Chandigarh

2. Ms. Daman Deep, Retired Principal, Govt. Home Science College, Sector–10,Chandigarh

3. Dr. Ashok Kumar, Professor and Head, Department of Processing and FoodEngineering, Punjabi University, Ludhiana

4. Dr. D C Saxena, Professor and Dean, Food Engineering and Technology,SLIET, Longowal

From Polytechnics5. ER. Rajesh Kumar, Lecturer, Govt. Polytechnic, Mandi, Adampur

6. Shri. Kulveer Singh Ahlawat, Senior Lecturer, Govt. Polytechnic, Mandi,Adampur

From NITTTR, Chandigarh7. Prof. P K Singla, Associate Professor, Curriculum Development Centre

Coordinator

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c) WORKSHOP FOR REVISING THE CURRICULUM OF DIPLOMAPROGRAMME IN “FOOD TECHNOLOGY” FOR THE STATE OF HARYANAON 16 - 17TH AUGUST, 2012 AT NITTTR, CHANDIGARH

Sr.No.

Name, Designation and Official address

From Field/Industries/Institutions of Higher Learning1. Shri. Daman Deep, Retired Principal, Govt. Home Science College

Sector-10,Chandigarh

2. Ms. Madhu Nanda, Principal, Govt. Home Science College, Sector - 10,

Chandigarh

3. Dr. Nirupa Narwaha, Associate Professor and HOD, Govt. Home Science College,Sector - 10,Chandigarh

From Polytechnics4. Shri. Vedpal Yadav, Lecturer, Govt. Polytechnic, Mandi, Adampur

5. Shri. Bansi Lal, Lecturer, Govt. Polytechnic, Mandi, Adampur

From NITTTR, Chandigarh6. Prof. P K Singla, Associate Professor, Curriculum Development Centre

Coordinator

revised curriculum for diploma programme in food technology · fifth semester 5.1 employability...

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