Brown Book 2011 - acharya ng ranga agricultural university

199 Pages·2011·0.37 MB·English

BROWN BOOK - 2011
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD- 30
BROWN BOOK - 2011
Chief Editor
Dr. T. Yellamanda Reddy
Dean of Agriculture, ANGRAU
Rajendranagar, Hyderabad – 30
Editors
Dr. V. Ramasubba Rao
Associate Dean
College of Food Science and Technology
Bapatla – 522 101
and
Dr. V. Radha Krishna Murthy
Professor (Academic), ANGRAU
Rajendranagar, Hyderabad – 30
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD- 30
August, 2011
No. of Copies - 500
Laser Typeset at
University Computer Centre
Acharya N.G. Ranga Agricultural University
Rajendranagar, Hyderabad – 30
Printed at
University Press
Acharya N.G. Ranga Agricultural University
Rajendranagar, Hyderabad – 30
DETAILED LECTURE OUTLINES - 2011
B.Tech (Food Technology) Degree
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD- 30
Dr. V. NAGI REDDY, IAS Acharya N.G. Ranga Agricultural University
VICE-CHANCELLOR Rajendranagar, Hyderabad - 500 030
Phone : [phone]
Grams : 'AGRIVARSITY'
Fax : [phone]
Email : [email protected]
FOREWORD
Food supplies energy for the body and building blocks for its growth and development.
The advances in crop production technologies and appropriate agricultural administration
interventions helped in increased food production in India in general and Andhra Pradesh in
particular, making them potential producers and market players globally. Simultaneously, swelling
consumerism has seen introduction of a wide range of new products like convenience foods,
ready to eat snack foods, breakfast cereals, textured vegetables protein foods, value added
spice based products, milk and milk based products etc. Along with new and improved food
products the modernisations of food processing plants, scientific processing, greater automation,
advanced research and development has provided a major impetus to this industry, which already
attracts an investment of more than Rs.10,000 crore.
In addition, the food processing sector provides two fold opportunity. One in terms of
developing a variety of consumer products to meet the varied demands in taste of differentiated
consumer base; and secondly in utilising seasonal surplus of cereals, pulses, oilseeds, fruits,
vegetables etc., which otherwise be wasted. Keeping these points in view the B.Tech Food
Technology programme is offered in the university to provide good quality human resources.
To make the academic programme most contemporary the old and obsolete contents are deleted
and modern and classical science topics are regularly added. The BROWN BOOK - 2011 is the
manifestation of this academic exercise. It contains detailed lecture outlines of all the courses
offered for the degree programme. The U.G. Regualtions as amended up to April, 2011 are
appended to the book. I wish that this book help the students to acquire updated and relevant
knowledge in food technology.
Dr. T. Yellamanda Reddy, Dean of Agriculture deserves all credit for scripting this book
and completing it well before the academic year 2011-12 started. My profound appreciation to
him and the team of contributors and editors who worked diligently and patiently.
(V. NAGI REDDY)
LIST OF CONTRIBUTORS
S. No. Name and Designation
1. Dr. B. John Wesley
Professor (CAS)
Department of Food Engineering
College of Food Science & Technology,
Bapatla - 522 101
2. Dr. S. Kaleemullah
Associate Professor & Associate Dean i/c
College of Food Science & Technology
Pulivendula - 516 390
3. Dr. J. Lakshmi
Associate Professor
Department of Food Chemistry & Nutrition
College of Food Science & Technology
Bapatla - 522 101
4. Er. M. Sardar Baig
Assistant Professor
Department of Food Science & Technology
College of Food Science & Technology
Bapatla - 522 101
5. Ms. K. Suseela
Assistant Professor
Department of Food Trade and Business Management
College of Food Science & Technology
Bapatla - 522 101
6. Er. B. Sreenivasula Reddy
Assistant Professor
College of Food Science & Technology
Pulivendula - 516 390
7. Smt. R. Aruna
Assistant Professor
College of Food Science & Technology
Pulivendula – 516 390
8. Mrs. M. Sandhya
Assistant Professor
Department of Food Chemistry & Nutrition
College of Food Science & Technology
Bapatla
LIST OF CONTRIBUTORS
9. Sri M. Raveendra Reddy
Assistant Professor
College of Food Science & Technology
Pulivendula – 516 390
10. Ms. B. Sunitha
Part-time Teacher
Department of Food and Industrial Microbiology
College of Food Science & Technology
Bapatla
11. Mrs. R. Preethi Sagar
Part-time Teacher
Department of Food Science & Technology
College of Food Science & Technology
Bapatla
12. Sri K.V. Anand Raj
Part-time Teacher
Department of Food and Industrial Microbiology
College of Food Science & Technology
Bapatla
13. Ms. Y. Aruna Kumari
Part-time Teacher
Department of Food Science & Technology
College of Food Science & Technology
Bapatla
14. Dr. V. Srinivasa Rao
Associate Professor & Head
Department of Statistics & Mathematics
Agricultural College
Bapatla
15. Sri A. Subba Rao
Part-time Teacher
College of Food Science & Technology
Bapatla
16. Mrs. K. Lavanya
Teaching Assistant
College of Agricultural Engineering
Bapatla
LIST OF CONTRIBUTORS
17. Sri R.D.V. Prasad
Teaching Assistant
College of Agricultural Engineering
Bapatla
18. Dr. Y. Ashoka Rani
Professor
Department of Plant Physiology
Agricultural College
Bapatla
19. Sri G.B.M. Ram Naidu
Associate Professor
Department of Extension Education
Agricultural College
Bapatla
20. Sri N. Seshagiri Rao
Part-time Teacher
Agricultural College
Bapatla
21. Sri Ratna Raju Chegudi
Part-time Teacher
Department of English
Agricultural College
Bapatla
22. Sri D. Ashok
Teaching Assistant
College of Agricultural Engineering
Bapatla
CONTENTS
Page No
Year wise and semester wise distribution of I
credits among departments
Department wise distribution of courses II
DEPARTMENTS
Food Science and Technology 1
Food Engineering 56
Food Chemistry and Nutrition 95
Food and Industrial Microbiology 112
Food Trade and Business Management 134
English 148
Statistics and Computer Application 151
Plant Physiology 160
Agricultural Extension 163
Non-Credit Courses of Co-curricular Activities
Physical Education 166
NSS 168
Appendix i
YEAR WISE AND SEMESTER WISE DISTRIBUTION OF
CREDITS AMONG DIFFERENT DEPARTMENTS
S.No. Department First Year Second Third Year Credit Final Year
Year Hours Upto
III Year
I II I II I II I II I II
1 Food Science &
Technology (FDST) 111 112 211 214 311 315 20 22 FTHT FTIT
2+0 2+1 1+1 2+1 2+1 2+1 400 + 401++
212 215 312 316 0+25 0+25
2+1 2+1 2+1 1+1
213 216 313 317
1+1 2+1 2+1 1+1
314 318
1+1 2+1
2 Food Engineering 121* 123 221* 223 321 322 13 19
(FDEN) 2+1 2+1 1+1 2+1 2+1 2+1
122* 124* 222* 224 323
0+2 1+1 2+1 2+1 2+1
125*
1+1
3 Food Chemistry & 131 132 231 232 331 8 6
Nutrition(FDCN) 2+0 2+1 2+1 2+1 1+2
4 Food and Industrial 141 142 241 242 341 9 6
Microbiology (FDIM) 2+1 2+1 2+1 2+1 2+1
5 Food Trade & 151 251 351 352 7 3
Business 2+0 3+0 1+1 2+1
management
(FTBM)
6 Statistics & 104** 105** 204** 5 3
Computer 2+1 2+1 1+1
Applications (STAM)
7 English (ENGL) 101** 2
1+1
8 Agricultural 295** 2
Extension (AEXT) 1+1
9 Plant Physiology 101** 2
(BIRM) 1+1
10 Seminar (SEMI) 300 1
0+1
11 Research Project 301 3
(RESP) 0+3
12 Co-curricular 100 200 1 1
activities (COCA) 0+1 0+1
66 67 25 25
Total 183
* Courses to be offered by college of Agricultural Engineering, Bapatla
** Courses to be offered by Agricultural College, Bapatla.
+ Hands on training recommended on campus in various departments of college / off campus in other colleges
of Food Technology in India
++ Implant Training in Food INdustries in India.
i