Brown Book 2011 - acharya ng ranga agricultural university PDF
Preview Brown Book 2011 - acharya ng ranga agricultural university
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 : 24015035 Grams : 'AGRIVARSITY' Fax : 91-040-24015031 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
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