MAVAC006 Food Technology

BOARD OF STUDIES (BoS)

Chairman- Dr. Sajeshkumar N.K.
(Head of Department of Biotechnology, MA College Ramapuram)
Members- Ms. Sheena John
(Asst. prof. Department of Biotechnology, MA College Ramapuram)
Ms. Manesh Mathew.
(Asst. prof. Department of Biotechnology, MA College Ramapuram)

INTRODUCTION
The Value-Added Courses aims to provide additional learner centric graded skill oriented
technical training, with the primary objective of improving the employ-ability skills of
students

AIM OF THE PROGRAMME
Understanding various aspects of the subject and acquiring methodological knowledge of
them. Application of this knowledge in a suitable manner in required fields.

ELIGIBILITY FOR ADMISSIONS
All UG students from various departments of the college. The number of intakes to the course
is limited. The course can be offered only if there are at least 5 students opting for it.

MEDIUM OF INSTRUCTION: English.

DURATION OF THE COURSE
The duration of value-added course is 30 hours (including the hours of final examination) of
which 25hrs theory and 5hrs for demonstration/experimental activities and the course can
have a maximum of three hours a day.
The value-added courses will be offered beyond the usual class hours and days of the college.
The value-added course will be a blend of theory classes / experimental learning / project
based learning / assignments / activity-based learning.

COURSE OBJECTIVES
1. To sensitize students on food spoilage and its importance.
2. To develop practical skills for the management in food processing.
3. To equip the students with the methods to convert raw foods into value added
substances.
4. To create an awareness in students to develop and adopt technologies and methods
leading to food preservation.

COURSE OUTCOMES (Cos)
 CO1. Imparting basic knowledge in the interdisciplinary field of food biotechnology.
 CO2. To equip the candidates to meet the demands of the society in the management
of food processing to get sustainable products and processes through biotechnology.
 CO3. To be aware of food borne illness and the need of its proper management.
 CO4. Promoting the application of fermented foods in day today life.

EVALUATION
The evaluation scheme shall contain two part; (a) External evaluation (written test at the end
of the course) and (b) internal evaluation (continuous evaluation). 50% of mark for each. The
total marks of the evaluation shall be 100. (50+50).

Pattern of questions Paper

1. A committee consisting of the Head of the Department, the course coordinator and a
senior faculty member nominated by the Head of the department shall monitor the
evaluation process.
2. The list of students along with the marks and the grades earned may be forwarded to
the Principal/Chief Superintendent of Examinations.
3. The Dept. course coordinator is responsible for maintaining and processing the record
with regard to the course, assessment marks and results.
4. Certificates will be issued to those students with 75% attendance, timely submission of
assignment and project and a minimum of 40% marks in the qualifying examination.

Grading Pattern
Grades are given on a 7-point scale based on the total percentage of marks,
(ISA+ESA) as given below: 

SYLLABUS
MAVAC006 Food Technology
Total hours of instruction: 30 Hours

Module 1: 6 Hrs
Food biochemistry
Definitions. Various Food components- Carbohydrates, proteins. Lipids. water etc. Enzymes
used in food industry, commonly used food additives and its applications

Module 2: 6 hours
Food microbiology
Microorganisms that cause food deterioration, good bacteria such as probiotics. Food born
infections pathogenicity and control. Food quality control

Module 3: 8 hours
Food fermentation
Food fermentation, Microbes required for the manufacture of fermented foods such as cheese,
yogurt, as well as bread, beer, and wine and other fermented food.

Module 4: 7 hours
Food engineering
Aspects include Food engineering, Food associated laws, food manufacturing operations such
as food processing, production, handling, storage, conservation, control, packaging, and
distribution

Module 5: 7 hours
Food industry waste management
Waste management – Reduce, Reuse, and Recycling of food waste and its importance.

Module 6: 5 hours
Enumeration of bacterial count in solid foods - Total plate count method
Enumeration of bacteria in milk sample - MBRT method