Bouquet of Skill Enhancement Courses

Discipline/ Sr. Course Course Title Credits

Department No. No.
Food 1 FTSEC-1 Introduction to Drying Technology and 2 (0+2
Technology Dryers
2 FTSEC-2 Introduction to Processing of Extruded 2 (0+2
Foods
3 FTSEC-3 Introduction to Milling (Rice, Dal, Spices, 2 (0+2
etc.)
Food Quality 1 FQASEC- Introduction to Food Safety and Sanitation 2 (0+2
Assurance 1
2 FQASEC- Introduction to Good Laboratory Practices 2 (0+2
2
3 FQASEC- Basic Food Analysis Laboratory Techniques 2 (0+2
3
Food 1 FESEC-1 Introduction to Electrical and Control 2 (0+2
Engineering Systems in Food Industry
2 FESEC-2 Introduction to Mechanical Systems in Food 2 (0+2
Industry
3 FESEC-3 Introduction to AutoCAD 2 (0+2
Food Plant 1 FPOSEC- Maintenance of Food Processing Equipment 2 (0+2
Operations 1
2 FPOSEC- Introduction to Bottling and Canning Line 2 (0+2
2
3 FPOSEC- Introduction to Manufacturing of Bakery 2 (0+2
3 Products
 Detailed Syllabi of SEC Courses
Discipline: Food Technology
Course Title: Introduction to Drying Technology and Dryers Credit 2 (0 +2)
Course No.: FTSEC-1

1. Introduction to the drying process and its mechanism

2. Understanding of different methods for moisture estimation and estimate moisture
content of food material.
3. Introduction to different drying methods (Contact, Convective and Radiation).
4. Principle and Operational Mechanism involved in Cabinet and Tunnel Drying
5. Principle and Operational Mechanism involved in Spray Drying
6. Principle and Operational Mechanism involved in Roller/ Drum Drying
7. Principle and Operational Mechanism involved in fluidized bed drying
8. Principle and Operational Mechanism involved in foam-mat drying
9. Principle and Operational Mechanism involved in microwave drying
10. Principle and Operational Mechanism involved in solar drying
11. Study of operational principle and working of freeze dryer
12. Study of Rehydration/ Reconstitution properties of dehydrated foods
13. Drying of fruit slices in cabinet drier;
14. Drying of green leafy vegetables;
15. Drying of mango/ other pulp by foam-mat drying;
16. Drying of foods using roller dryer and Spray dryer
17. Drying of foods using freeze drying process
18. Preparation of Mango Leather
19. Preparation of Osmo- Dehydrated Food Products (Candied Fruits, Glazed Fruits )
20. Preparation of dehydrated raisins
21. Study of packaging, labelling and FSSAI Regulations of Dehydrated products
22. Visit to dehydration Unit
Course Title: Introduction to Processing of Extruded Foods Credit 2 (0 +2)
Course No.: FTSEC-2
1. Introduction and market survey of extruded products,
2. Principle and Operational Mechanism involved in cold and hot extruder (Single and
Twin Screw Extruder)
3. Preparation of spaghetti pasta
4. Preparation of penne pasta
5. Preparation of noodles
6. Preparation of vermicelli
7. Preparation of instant noodles
8. Quality evaluation of pasta products,
9. Demonstration of extrusion products (extruded snacks/breakfast cereal/ texturized
vegetable protein),
10. Preparation of traditions extruded products (sev/chakli),
11. Evaluation of physical properties of expanded snacks
12. Evaluation of water and milk hydration properties of breakfast cereal,
13. Evaluation of functional properties of expanded snacks,
14. Evaluation of functional properties of texturized vegetable protein.
15. Study of packaging, labelling and FSSAI Regulations of different extruded product.
16. Visit to commercial extrusion unit.

Course Title: Introduction to Milling (Rice, Dal, Spices, etc.) Credit 2 (0 +2)
Course No.: FTSEC-3
1. Introduction and market survey of milled rice, dal and spices,
2. Determination of Physical Properties of Rice grain, Dal and Spices
3. To study the defects in grains and milled rice, dal and spices by physical observation,
Determination of moisture content in different milled product
4. Cleaning of rice, dal and spices for milling,
5. Principles and operational mechanism of rice mills
6. Principles and operational mechanism of dal mills
7. Principles and operational mechanism spice mills
8. Manufacture of dalia from cereal and legumes
 9. Production process of rice from paddy
10. Recipe formulation and preparation of different spice mix powder (Turmeric, Chilli,
Onion, Ginger etc.)
11. To study the milling quality of rice, dal and spices
12. Study of packaging, labelling and FSSAI Regulations of Dehydrated products
13. Visit to the commercial rice mill, dal mill and spice industry

Discipline: Food Quality Assurance

Course Title: Introduction to Food Safety and Sanitation Credit: 2 (0 +2)
Course No.: FQASEC-1
1. Understanding Food Safety and Sanitation: Concept, terms & importance,
2. Developing the process flow for the food establishment including all the inputs,
outputs and interim loops,
3. Data collection for identification of biological, chemical, and physical hazards.
4. Hazard Analysis using FMEA Technique for Risk Assessment,
5. Demonstration of correct method of washing hands,
6. Assessment of personal hygiene,
7. Identifying the Key Focus Areas for GHP and GMP;
8. Identifying Gaps in its Implementation; Closure Plans for Identified Gaps,
9. Importance of temperature control & demonstrating proper cooking, cooling, and
reheating temperatures using thermometers.
10. Introduction to HACCP,
11. Development of OPRP (Operational Pre-requisite Programme) and Development of
HACCP Plan (Critical Limits including Rationale for Limits),
12. Monitoring Procedure, Correction and Corrective Measures),
13. Introduction to cleaning agents and techniques for sanitizing surfaces,
14. Hands-on demonstration of using chemical sanitizers correctly.
15. To recognize signs of pest infestations and methods of control,
16. Demonstration of segregation of waste.
17. To study proper disposal methods for different types of waste.
18. Practice identifying common food allergens and labelling.
Course Title: Introduction to Good Laboratory Practices Credit: 2 (0 +2)
Course No.: FQASEC-2
1. Introduction & Importance of Good Laboratory Practices,
2. Practical session on identifying hazards and using appropriate Personal Protective
Equipment,
3. Hands-on practice with common lab equipment (e.g., microscopes, pipettes, balances,
centrifuges),
4. Equipment calibration techniques and how to properly maintain instruments,
5. Techniques for cleaning, drying, and sterilizing lab glassware to prevent
contamination,
6. Autoclave operation for sterilization, Calibration of balances, pH meters, and
spectrophotometers,
7. Sample collection techniques for biological, chemical, or environmental samples,
8. Correct labelling and storage procedures to maintain integrity,
9. Proper segregation and disposal of hazardous and non-hazardous lab waste,
10. Understanding chemical compatibility and safe disposal practices,
11. Performing basic quality control tests like titration, pH measurement, and UV-Vis
spectrophotometry to assess the purity and quality of samples,
12. Aseptic techniques for handling microbial cultures, preparing agar plates, and
transferring cultures,
13. Detecting, recording, and reporting errors or deviations in experimental work,
14. Writing and following SOPs for basic lab techniques like solution preparation or
instrument usage.

Course Title: Basic Food Analysis Laboratory Techniques Credit: 2 (0 +2)

Course No.: FQASEC-3
1. Sampling plan; Sample collection and preparation for analysis;
2. Sensory evaluation techniques of food products;
3. Quality evaluation of food products for color and taste of marketed products;
4. Determination of moisture content in food samples,
5. Water analysis
6. Determination of ash content in food samples,
7. Determination of crude fat in food samples,
 8. Determination of crude protein in food samples by Kjeldahl method,
9. Determination of crude fibre in food samples,
10. Qualitative tests for sugars,
11. Qualitative tests for proteins, Colorimetric estimation of protein concentration,
12. Estimation of total and reducing sugars,
13. Measuring the pH of various food samples like fruits, dairy, and beverages,
14. Determining the acidity in food samples by titrating with a base,
15. Determination of Total Soluble Solids, Vitamin C Estimation in food samples,
16. Determination of Salt Content in food samples,
17. Estimation of chlorophyll and carotenoids in food samples
18. Estimation of Macro and Micro Minerals
19. Visit to NABL Accredited Food Laboratory

Discipline: Food Engineering

Course Title: Introduction to Electrical and Control Systems in Food Industry
Credit 2 (0 +2) Course No.: FESEC-1
1. Build simple electrical circuits using resistors, capacitors, and inductors.

2. Measure voltage, current, and resistance using a multimeter.

3. Explore different types of sensors used in food processing.

4. Perform calibration exercises with EC/ pH meter. Study different types of motors
(AC, DC, stepper) and their applications.

5. Develop a motor control circuit for a conveyor system.

6. Programming simple control sequences using PLC software.

7. Create a basic ladder logic diagram for a conveyor belt system.

8. Simulate PID control for a temperature control system.

9. Design a simple HMI using software tools (like FactoryTalk or WinCC).

10. Integrate the HMI with PLC for monitoring and control.

11. Set up a small SCADA system for monitoring a food processing operation.

12. Understand data logging and visualization techniques.

 13. Learn about industrial communication protocols (Modbus, Ethernet/IP).

14. Create a simple network setup to connect PLCs and HMIs.

15. Build and analyse a control loop for a food processing scenario (e.g., pasteurization).

16. Understand feedback mechanisms and their importance in control systems.

17. Conduct exercises to diagnose and troubleshoot faulty electrical circuits.

18. Develop systematic approaches to identify common issues.

19. Measure and analyse energy consumption in a small-scale food processing setup.

20. Explore energy-saving practices and technologies in the industry.

21. Safety Protocols in Electrical Systems.

22. Visit of food industry for practical exposure of electrical and control system.

Course Title: Introduction to Mechanical Systems in Food Industry Credit 2 (0 +2)

Course No.: FESEC- 2

1. Introduction to mechanical system and its application in food industry.

2. Identify and understand the function of basic mechanical components (gears, belts,
pulleys, bearings) used in food machinery.

3. Study different materials used in food machinery and their properties.

4. Practice the assembly and disassembly of simple food processing machines (e.g.,
mixers, blenders).

5. Measure and analyse vibration in food processing equipment.

6. Learn how to identify issues such as misalignment or imbalance.

7. Perform routine maintenance tasks on mechanical systems (lubrication, belt

tensioning).

8. Conduct troubleshooting exercises to identify and fix common mechanical failures.

9. Study principles, construction and working of Cleaning equipments.

 10. Study principles, construction and working of sorting/grading equipments.

11. Study principles, construction and working of washing equipments.

12. Study principles, construction and working of handling equipments.

13. Study principles, construction and working of food packaging machines.

14. Conduct tests to evaluate corrosion resistance and suitability for food contact.

15. Explore the use of robotic systems for tasks such as packing or palletizing.

16. Implement quality control measures in a mechanical process (e.g., measuring

dimensions of food products).

17. Create basic mechanical drawings using CAD software.

18. Project work to enlist various mechanical parts and its functionality in different food
processing industries.

19. Visit of food industry to identify mechanical systems in food processing.

Course Title: Introduction to AutoCAD Credit: 2 (0 +2)

Course No.: FESEC-3
1. Introduction to AutoCAD and its application in the food processing industry.

2. Familiarization with the AutoCAD interface: toolbars, menus, and command line.

3. Practice using drawing tools to create geometric shapes.

4. Experiment with drawing precision using grid and snap features.

5. Learn to modify objects using commands such as move, copy, rotate, scale, and
mirror.

6. Perform exercises on editing shapes and lines in an existing drawing.

7. Create and manage layers in a drawing.

8. Assign different colours and line types to layers for better organization.

9. Add linear, radial, and angular dimensions to drawings.

10. Practice dimensioning techniques and understand best practices for clarity.
 11. Insert text and annotations into a drawing.

12. Explore styles and formatting options for clarity and presentation.

13. Draw a complete 2-D engineering drawing of an equipment.

14. Introduction to 3D modelling: create basic 3D shapes (cubes, cylinders).

15. Practice using 3D viewing tools and rendering techniques.

16. Set up a layout for printing: scaling, title blocks, and viewports.

17. Understand file types and compatibility issues (DWG, DXF) to save the AutoCAD
files.

18. Attach and manage external references in a drawing.

19. Develop a detailed plan (floor plan, mechanical part) incorporating multiple elements.

20. Create isometric drawings to represent three-dimensional objects in two dimensions.

21. Practice isometric dimensioning and labeling.

22. Create a complete set of drawings for a real-world application of any food processing
equipment.

Discipline: Food Plant Operations

Course Title: Maintenance of Food Processing Equipment Credit: 2 (0 +2)

Course No.: FPOSEC- 1

1. Hands-on identification of various types of food processing equipment.

2. Creation of customized preventive maintenance checklists for different equipment.

3. Simulated execution of a preventive maintenance routine.

4. Understanding the types of lubricants used in food processing.

5. Practicing proper lubrication techniques on machinery.

6. Learning about different cleaning agents and their appropriate use.

7. Conducting cleaning protocols on equipment in compliance with food safety

standards.
 8. Practical exercises in electrical troubleshooting, including circuit testing and voltage
measurement.

9. Dismantling and reassembling parts of common food processing equipment.

10. Simulated troubleshooting of common equipment malfunctions.

11. Simulating the documentation of maintenance activities and creating maintenance

logs.

12. Study of maintenance of cleaning equipment.

13. Study of care and maintenance of Sorting/Grading equipment.

14. Study of care and maintenance of Milling equipment.

15. Study of and care and maintenance of Drying equipment.

16. Study of care and maintenance of Material Handling equipment.

17. Study of care and maintenance of packaging equipments.

18. Study of care and maintenance of storage units.

Course Title: Introduction to Bottling and Canning Line Credit: 2 (0 +2)

Course No.: FPOSEC-2
1. Introduction to bottling and canning process.
2. Study of sorting and grading equipments
3. Study of washing equipments.
4. Study of peeling methods and equipments
5. Study of cutting equipments
6. To perform the blanching of fruits and vegetables.
7. To check the adequacy of blanching process
8. Study of different types of bottles and cans, including materials and sizes.
9. Study of different filling techniques (gravity, pressure, vacuum).
10. Practical session on filling bottles/cans accurately.
11. Cutout analysis of cans
12. Hands-on practice on in-bottle sterilization.
13. Hands-on practice with various sealing methods (screw caps, corks, can lids).
14. Testing seal integrity using various methods.
15. Practical session on labeling machinery operation.
 16. Coding and printing best practices for product information.
17. Conduct quality checks on filled and sealed products.
18. Discuss common quality issues and troubleshooting techniques.
19. Study of domestic carbonator and carbonation process.
20. Learn proper cleaning and sanitation protocols for equipment.
21. Hands-on cleaning session for different parts of the line.
22. Basic maintenance tasks for key equipment.
23. Troubleshooting common problems in bottling and canning lines.
24. Workshop on regulations affecting bottling and canning.
25. Product Handling and Storage
26. Practical session on proper storage techniques.
27. Study of packaging, labelling and FSSAI Regulations of beverages and canned
products
28. Visit to beverage and canning industry.

Course Title Introduction to Manufacturing of Bakery Products Credit: 2 (0 +2)

Course No.: FPOSEC-3
1. Introduction and market survey of bakery products.
2. Study of different methods of preparation of bakery product (Bread, Biscuit, Cake and
Cookies etc.)
3. Determination of Gluten Content in Wheat flour.
4. Determination of sedimentation value of wheat flour.
5. Determination of Polenske value of wheat flour.
6. Determination of water and oil absorption of flour.
7. Determination of emulsion capacity and stability of flour.
8. Determination of foaming capacity and stability of flour.
9. Determination of alkaline water retention capacity of flour.
10. Preparation and quality evaluation of composite formulation of wheat based cookies.
11. Preparation and quality evaluation of millet based cookie formulations.
12. Preparation and quality evaluation of crackers.
13. Preparation and quality evaluation of unleavened flat breads.
14. Preparation and quality evaluation of leavened breads (White bread, Brown Bread).
15. Preparation and quality evaluation of cake /muffin.
16. Preparation and quality evaluation of baked cereal bar.
17. Study of packaging, labelling and FSSAI Regulations of bakery products.
18. Visit a commercial bakery unit.