13. Equipments Requirement
-
Central Instrumentation Facility
S. No.
|
Name of the Equipment
|
Number
|
1
|
Cold room -20◦C
|
1
|
2
|
-800 C freezer
|
1
|
3
|
Chill room 4◦C
|
1
|
4
|
High Speed Centrifuge
|
1
|
5
|
HPLC,
|
1
|
6
|
GCMS
|
1
|
7
|
Gel doc system
|
1
|
8
|
Real time PCR
|
1
|
9
|
Research Vessel
|
1
|
10
|
Ultra Centrifuge
|
1
|
11
|
Programmable Freezer (Cryopreservation)
|
|
12
|
Water Purification Unit
|
As per requirement
|
13
|
Ice flaker
|
1
|
14
|
Freeze Dryer
|
1
|
15
|
Atomic Absorption Spectrophotometer (AAS)
|
1
|
16
|
Automatic Tissue Processor
|
1
|
17
|
Microtome
|
1
|
18
|
Inverted Microscope
|
1
|
19
|
Generator
|
1
| -
Instructional Farm Facilities
-
1
|
Nursery ponds
|
20
|
2
|
Rearing Ponds
|
8
|
3
|
Stocking ponds
|
4
|
4
|
Brood stock ponds
|
4
|
5
|
Chinese Circular hatchery
|
1
|
6
|
Wetlab facilities
|
As per requirement
|
7
|
Re-circulatory Systems
|
1
|
C. Departmental Laboratories
S. No.
|
Name of the Equipment
|
Total number
| -
|
-20◦C Freezer
|
7
| -
|
-80◦C Freezer
|
3
| -
|
Autoclaves
|
7
| -
|
Biosafety Cabinet
|
3
| -
|
Centrifuge
|
7
| -
|
Refrigerated Centrifuge
|
7
| -
|
Cryo-cans
|
6
| -
|
Analytical balance
|
7
| -
|
Stirrer
|
7
| -
|
Spectrophotometer
|
7
| -
|
Research Microscope
|
70
| -
|
Micropipette set
|
7
| -
|
Thermocycler
|
7
| -
|
Waterbath (Digital)
|
7
| -
|
Salino meter (Refracto meter)
|
6
| -
|
Dissolved oxygen analyzer
|
2
| -
|
Hot air oven
|
7
| -
|
Kjeltec for protein estimation
|
1
| -
|
Soxhlet for fat estimation
|
1
| -
|
Muffle furnace
|
2
| -
|
Microtome
|
1
| -
|
Fish deboning machine
|
1
| -
|
Fish drying & smoking kiln
|
1
| -
|
Vacuum packing machine
|
1
| -
|
Modified atmosphere packaging
|
1
| -
|
pH meter
|
7
| -
|
Computers
|
7
| -
|
Incubator
|
7
| -
|
Digital colony counter
|
3
| -
|
Binocular Microscope
|
140
| -
|
Bomb Calorimeter
|
1
| -
|
Automatic Water Analyzer
|
2
|
FOOD SCIENCE AND TECHNOLOGY
TERM OF REFERENCE -1 Defining UG & PG degree for general market needs & for specialized jobs and uniformity in UG & PG nomenclature
-
Degree nomenclature
At present, there is wide variation in the degree nomenclature being followed at different universities/ institutes. Moreover, the subject in which the degree is awarded also varies very widely. Looking to the market demand for the graduates/ post-graduates, the institutions are awarding degrees of B. Tech and M. Tech in majority of the cases. The duration of four years for B. Tech. and two years for M. Tech. is getting better recognition and acceptance by the Food industry. Similarly, the subject appended as Food Technology and more recently, Food Processing Technology with the degree are more popular.
The suggestions and recommendations received from different universities and keeping in view the wide opportunities available worldwide, the names of the degrees proposed are;
UG programme : B. Tech. (Food Technology)
PG programme : M. Tech. and Ph. D. (Food Technology) with specializations in
-
Food Process Technology
-
Food Process Engineering and
-
Food Safety & Quality
*depending upon the facilities and faculty available.
TERM OF REFERENCE- 2 Restructuring of UG programmes for increased practical and practice contents
-
Department-wise distribution of Credit Load
S. No
|
Name of Department/ Sub-discipline
|
Credit Hours
|
1
|
Food Process Technology
|
40 (25+15)
|
2
|
Food Safety and Quality
|
28 (18+10)
|
3
|
Food Process Engineering
|
27 (18+09)
|
4
|
Food Business Management
|
14 (09+05)
|
5
|
Basic Engineering
|
18 (09+09)
|
6
|
Basic Sciences and Humanities
|
13 (09+04)
|
7
|
Food Plant Operations (Student READY Courses)
|
40 (00+40)
|
Total__14_(9+5)'>Total__27_(18+9)'>Total__28_(18+10)'>Total__40_(25+15)__Food_Safety_and_Quality'>Total__180_(88+92)'>Total
|
180 (88+92)
|
|
Non-Credit Courses
|
02 (00+02)
|
-
Department-wise List of Courses
S. No.
|
Department and Title of Course
|
Credit Hours
|
Food Process Technology
|
1
|
Food Preservation
|
3 (2+1)
|
2
|
Processing Technology of Cereals
|
3 (2+1)
|
3
|
Processing Technology of Legumes and Oilseeds
|
3 (2+1)
|
4
|
Processing Technology of Fruits and Vegetables
|
3 (2+1)
|
5
|
Processing Technology of Liquid Milk
|
2 (1+1)
|
6
|
Processing Technology of Dairy Products
|
3 (2+1)
|
7
|
Processing Technology of Beverages
|
3 (2+1)
|
8
|
Processing of Spices and Plantation Crops
|
3 (2+1)
|
9
|
Processing of Meat and Poultry Products
|
3 (2+1)
|
10
|
Processing of Fish and Marine Products
|
3 (2+1)
|
11
|
Bakery, Confectionery and Snack Products
|
3 (2+1)
|
12
|
Food Packaging Technology and Equipment
|
3 (2+1)
|
13
|
Food Additives and Preservatives
|
2 (1+1)
|
14
|
Sensory Evaluation of Food Products
|
3 (1+2)
|
|
Total
|
40 (25+15)
|
Food Safety and Quality
|
1
|
General Microbiology
|
3 (2+1)
|
2
|
Food Microbiology
|
3 (2+1)
|
3
|
Industrial Microbiology
|
3 (2+1)
|
4
|
Food Chemistry of Macronutrients
|
3 (2+1)
|
5
|
Food Chemistry of Micronutrients
|
3 (2+1)
|
6
|
Food Biochemistry and Nutrition
|
3 (2+1)
|
7
|
Food Biotechnology
|
3 (2+1)
|
8
|
Instrumental Techniques in Food Analysis
|
3 (1+2)
|
9
|
Food Plant Sanitation
|
2 (1+1)
|
10
|
Food Quality, Safety Standards and Certification
|
2 (2+0)
|
|
Total
|
28 (18+10)
|
|
|
|
Food Process Engineering
|
1
|
Food Thermodynamics
|
3 (2+1)
|
2
|
Post Harvest Engineering
|
3 (2+1)
|
3
|
Heat and Mass Transfer in Food Processing
|
3 (2+1)
|
4
|
Unit Operations of Food Processing-I
|
3 (2+1)
|
5
|
Unit Operations of Food Processing-II
|
3 (2+1)
|
6
|
Food Refrigeration and Cold Chain
|
3 (2+1)
|
7
|
Food Storage Engineering
|
3 (2+1)
|
8
|
Food Process Equipment Design
|
3 (2+1)
|
9
|
Instrumentation and Process Control in Food Industry
|
3 (2+1)
|
|
Total
|
27 (18+9)
|
Food Business Management
|
1
|
Business Management and Economics
|
2 (2+0)
|
2
|
ICT Applications in Food Industry
|
3 (1+2)
|
3
|
Marketing Management and International Trade
|
2 (2+0)
|
4
|
Project Preparation and Management
|
2 (1+1)
|
5
|
Communication and Soft Skills Development
|
2 (1+1)
|
6
|
Entrepreneurship Development
|
3 (2+1)
|
|
Total
|
14 (9+5)
|
Food Plant Operations
|
1
|
Student READY - Experiential Learning Programme - I
|
7 (0+7)
|
2
|
Student READY - Experiential Learning Programme - II
|
7 (0+7)
|
3
|
Student READY - Industrial Tour
|
2 (0+2)
|
4
|
Student READY - Research Project
|
3 (0+3)
|
5
|
Student READY - Seminar
|
1 (0+1)
|
6
|
Student READY – Internship/In-Plant Training
|
20 (0+20)
|
|
Total
|
40 (0+40)
|
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