Agriculture
Agronomy
Principles of Agronomy, crop ecology and geography and Agricultural Meteorology: Agronomy - meaning and scope, National & International agricultural research institutes in India, Agro climatic zones of India, Tillage, crop stand establishment and planting geometry and their effect on crop, Organic farming, precision farming, integrated farming systems, principles of field experimentation. Climate shift and its ecological implications, Agro- ecological regions in India, Climatic factors and their effect on crop productivity, weather & climate, Earth's atmosphere, solar radiation, Atmospheric temperature and global warning.
Crops and atmospheric humidity, weather forecasting.
Field crops: Origin, distribution, economic importance, soil and climatic requirement, varieties, cultural practices and yield of cereals (rice, wheat, maize, sorghum, pearl millet, minor millets, barley), pulses (chickpea, lentil, peas, pigeon pea, mungbean, urdbean), oilseeds (groundnut, sesame, soybean, rapeseed & mustard, sunflower, safflower, linseed), fiber crops (cotton, jute, sunnhemp), sugar crops (sugarcane), fodder & forage crops (sorghum, maize, napier, berseem, Lucerne, oats), and commercial crops (potato, tobacco).
Weed management: Principles of weed management, classification, biology and ecology of weeds, crop weed competition and allelopathy, concepts and methods of weed control, integrated weed management, classification, formulations, selectivity Application methods and equipments, special and problematic weeds and their management in cropped and non-cropped situations, weed management in field crops.
Soil fertility and fertilizer use: Essential plant nutrients and their deficiency symptoms, concept of essentiality of plant nutrients, indicators of soil fertility and productivity, fertilizer materials and their availability to plants, slow release fertilizers, nitrification inhibitors, principles and methods of fertilizer application, integrated nutrient management, site specific nutrient management.
Dryland Agronomy: Characteristics of Dryland farming and delineation of Dryland tracts, constraints of Dryland farming in India, Types of drought and their management, contingency crop planning and mid-season corrections for aberrant weather and its recycling. Watershed management.
Entomology: Crop Protection Principles in field and storage. Major insect pests and diseases of agricultural crops like rice, cotton, pulses, oilseed crops like groundnut, soybean and mustard, vegetables like tomato, Cole crops; fruit crops like mango and banana and their management principles.
Classification of animal kingdom up to class level and the distinguishing characters up to orders in class insecta and the general organization of an insect external morphology with special reference to lepidopteron larvae, coleopteran adults; and honeybee; metamorphosis and moulting; different physiological systems; insect plant relationship; insect pests of agricultural and horticultural crops, and their stored/processed products, insect vectors of plant diseases- identification, biology, nature of damage, and their management tactics; and pests of household, medical and veterinary importance and their control; useful and beneficial insects like honeybee, lac insect, silkworm and pollinators. Cultural, biological, insecticidal, quarantine, and regulatory aspects; insecticide classification and insecticide resistance management; and insect protective transgenic crops
Plant Breeding & Genetics: Structure and function of cell organelles; mitosis and meiosis; Mendelian genetics; structure and functions of nucleic acids, Characteristics of prokaryotic and eukaryotic organisms, physical and chemical basis of heredity; chromosome structure; genes/operon concept; protein biosynthesis; transformation, recombination, Heterosis; elements of economic botany, Seed germination and dormancy; pollination/fertilization in flowering plant; methods of seed testing; breeders, foundation and certified seeds; seed production in self and cross pollinated crops, DUS testing & PPV & FR.
Plant Pathology: Important plant pathogenic organisms. History of Plant Pathology. Survival and Dispersal of Plant Pathogens. Phenomenon of infection. Pathogenesis, Defense mechanism, Epidemiology, Forecasting. Principles of plant diseases management and integrated disease management (IDM). Etiological agents: rusts, smuts, powdery/downy mildews, wilts, yellows, mosaic, necrosis, enations, blights and witches- broom.
Major diseases of rice, wheat, sugarcane, red gram, cotton, potato, chilli, onion and cucurbits.
Soil Science & Agricultural Chemistry: Soil as a medium for plant growth, composition of earth`s crust, weathering of rocks and minerals, components of soil-their importance, soil profile, soil partials-physical mineralogical and chemical nature. Mechanical analysis, Stokes law, assumptions, limitation and applications. Soil, physical properties-density, porosity, texture, soil structure and their brief descriptions. Rheological properties in soils, calculations of porosity and bulk density. Soil air-Aeration, causes of poor aeration, factors affecting aeration, importance for plant growth. Soil temperature-sources and losses of soil heat. Factors affecting soil temperature, its importance in plant growth. Soil water-structure of water, soil-water-energy relationship, classifications, surface tension and movement in soil. Soil colloids-properties, structure of silicate clay minerals, sources of negative charges, properties, kaolinite, illite, montmorillonite and vermiculite clay minerals, milli-equivalent concept, cation exchange capacity, anion exchange capacity, buffering of soils. Problem soils- acid, saline, sodic and acid sulphate soils-their characteristics, formation, problems and management. Irrigation, water quality and its evaluation. Waterlogged soils- basic features, distinction with upland soils.
Essential plant nutrients- criteria of essentiality, functions for plant growth, mechanisms for movement and uptake of ions in soils and plants, Forms of nutrients in soils, deficiency symptoms on plants, luxury consumption, nutrient interaction and chelated micronutrients. Soil fertility, evaluation and management for plant growth, soil testing and fertilizer recommendations. Soil classification- diagnostic surface and sub-surface horizons, soil survey- objectives, uses, land capability classification. Remote sensing and its application in agriculture, SIS, GIS and GPS- basic features and uses in agriculture, Soil micro-organisms, classification and their roles. Organic matter-decomposition, C:N ratio, mineralization and immobilization processes, humus, role of organic matter in soil quality. Soil erosion, types and control measures. Fertilizers and manures - classifications, NPK fertilizers, their reactions in soil, green manuring, recycling of organic wastes, composting. Soil and water pollution- sources brief idea about different pollutants in soils and their managements.
Horticulture: Importance & scope of horticulture. Climatic zones of horticulture crops. Orchard establishment including high density planting. Propagation methods & root stocks. Training & pruning methods, use of PGR. Production technology of fruit crops (Mango, Banana, Papaya, Ber, Apple, Guava, Citrus, Custard apple)
Importance & scope of vegetables. Classification of Vegetables. Package of practices of vegetables (Tomato, Brinjal, Chilli, Okra, Cucumber, Bottle gourd, Sponge gourd, Cabbage, Cauliflower, Onion, Garlic, Potato, Palak, Carrot, Radish, Drumstick, Peas & Cowpea)
Establishment of Ornamental garden, uses of tree, shrubs, climbers & seasonal flowers in garden. Package of practices of Rose, Marigold and Chrysanthemum.
Importance & Scope of Post-Harvest Technology of Horticulture crops. Maturity indices, grading, packing & storage of fruits & vegetables. Importance & Scope of Fruit & Vegetable Preservation. Principles of preservation by heat, low temperature, chemicals & fermentation. Preservation methods by canning, bottling, freezing, drying & dehydration. Preparation of jams, jellies, candies, chutney, pickle, ketchup and squashes. Preservatives and colours permitted and prohibited in India.
Biotechnology: Importance of agriculture in national economy; principles of crop production: cultivation of rice, wheat chickpea pigeon-pea, sugarcane, groundnut, tomato and mango Major soils of India role of NPK and their deficiency symptoms. General structure and function of cell organelles; mitosis and meiosis; Mendelian genetics. Elementary knowledge of growth, development, photosynthesis, respiration and transpiration: Elements of economic botany. General structure and function of carbohydrates, proteins, nucleic acids, enzymes and vitamins Major pests and diseases of rice, wheat cotton, chickpea, sugarcane and their management. Organic farming; bio-fertilizer; bio-pesticides. Recombinant DNA technology; transgenic crops. Ideotyping in agriculture crops.
Importance of biochemistry in agriculture Acid-base concept and buffers; PH. Classification, structure and metabolic functions of carbohydrates, lipids and proteins. Structure and function of nucleic acids. Enzymes: structure nomenclature mechanism of action; vitamins and minerals as coenzymes and cofactors metabolic pathways: Metabolic pathways: glycolysis, TCA cycle, fatty acid oxidation triglyceride biosynthesis. Electron transport chain; ATP formation. Photosynthesis: C-3 C-4 and CAM pathways. Nitrate assimilation; biological nitrogen fixation. Colorimetric and chromatographic techniques.
Characteristics of prokaryotic and eukaryotic organisms differences between fungi, bacteria mycoplasms and viruses. Physical and chemical basis of heredity; chromosome structure. DNA replication, transcription and transiation; genetic code; operon concept. Genetic engineering; restriction enzymes; vectors gene cloning; gene transfer. Plant cell and tissue culture; micro-propagation; somaclonal variation. Transformation; recombination: heterosis General application of biotechnology Molecular and immunological techniques. Concept of bioinformatics, genomics and proteomics.
Plant Physiology: Seed structures of important crops viz. gram, maize, castor, wheat, soybean etc., Process of seed formation, morphological, physiological and biochemical changes accompanying seed development. Seed viability and vigour, Physiology of seed germination with steps and phases involved. Factors affecting seed germination. Phases of growth. Factors affecting growth. Measurement of growth, growth analysis - definitions and mathematical formulae, application. Properties and physiological functions of water in plants. Water potential and its components. Measurement of water status in plants. Kinds of soil water
Anti transpirants, bleeding and guttation, water use efficiency (WEU) Stomatal structure and function. Raw material, pigment system, structure of chloroplast, photophosphorylation, light and dark reactions, C3, C4 and CAM pathway, photorespiration, Phloem loading, translocation of assimilates, Source and sink relationship. Glycolysis, kerb's cycle, electron transport system. Pentose phosphate pathway. Glyoxylate cycle and fermentation. Factors affecting respiration. Measurement of respiration. Mengel's classification of nutrients, criteria of essentiality, physiological role, metabolic functions and deficiency symptoms of elements, foliar application, hydroponics. Mechanism of mineral salt absorption and translocation. Classification of plants, thermoperiodism, phytochromes. Definition, nature of process and application, devernalization, mechanism and application. Occurrence, biosynthesis, physiological role and mode of action of auxins, gibberellins, cytokinins, ethylene, abscisic acid, growth retardants; crop- water relationship. Plant nutrients and their functions. Phytohormones and their physiological role. Photo-periodism, vernalisation; pollination / fertilization in flowing plants. Post- harvest physiology and its significance.
Seed dormancy, Storage physiology, Fruit ripening - Climacteric and non-climacteric fruits. Hormonal regulation of fruit ripening with ethral, CCC, paleobuterozole and Polaris. Scope and importance of environmental studies. Multidisciplinary nature of environmental studies and need for public awareness. Natural resources and associated problems Forest resources, Concept Structure and function of an ecosystem Producers, consumers and decomposers. Energy flow, Ecological succession. Food chain, food webs and ecological pyramids. Structure and function of the various ecosystem: Cropland ecosystem, Forest ecosystem, Grassland ecosystem, Desert ecosystem, Aquatic ecosystem
Dairy Technology: Milch and non-milch animals, breeds of various dairy animals, dairy products, meat and meat products, introduction to fish production.
English
Grammar: Parts of speech – Noun, Pronoun, Adjective, Adverb, Verb, Preposition, Conjunction Interjection; Tenses – Present, Past and Future Tense in Active and Passive Form; Modal Verbs – Can, Could, May, might, Should, Will, would, punctuation, independent and dependent clauses, sentence and its types, determiners
Associative Language Skills: Vocabulary – Antonyms, Synonyms, Homonyms, Homographs, one-word substitution, Word Analogies, Idioms and Phrases.
Common Errors: Sentence Correction and Error Finding Exercises
Comprehension Passages: Closed and Open paragraphs, identifying key ideas or theme.
Food Science and Technology
Unit1: Introduction to Food Science:
Packaging as a Unit Operation., Introduction to Food Science, The Impact of Food Science on Society, Unit operations in Food Processing.
Unit 2: Food Deterioration and its control:
Shelf life and dating of foods, Major causes of Food Deterioration, Some principles of Food Preservation, Control of micro-organisms, Control of enzymes and other factors, Growth of micro-organisms in foods.
Unit 3: Thermal Processing:
The Heat Process, The D-value Concept, Estimating Processing Times, The z and Fo Values, Continuous Agitating Retort, The hydrostatic cooker, The HTST process, Aseptic fill method, The Sous-Vide Process.
Unit 4: Drying:
Packaging of dried foods, Deterioration of dried foods, Factors affecting drying rate, Types of driers, Grain drying Theory, Grain dryers, Liquid dryers.
Unit 5: Physical chemistry of foods:
Sols, Gels, Pectin gels, Colloidal sols, Stabilization of colloidal system, Syneresis, Emulsions, Properties of emulsions, Formation of emulsion, Emulsifying agent, Food foams, Formation, stability and destruction of foam, Application of colloidal chemistry to Food preparation.
Unit 6: Low Temperature Preservation:
Refrigeration, Requirement of refrigerated storage, Changes in food during refrigerated storage, Freezing, The Preservative Effect of Freezing, Freezing methods, Quality changes during frozen storage, Freezing curve, Changes during freezing, Rate of freezing.
Unit7: Waste Disposal and Sanitation:
Waste water, Hardness of water, Break point chlorination, Physical and chemical impurities, BOD and COD, Waste water treatment, Milk plant sanitation, CIP, Sanitizers used in food industry.
Unit 8: Scope and development of food chemistry:
moisture in foods, role and type of water in foods, functional properties of water, water activity and sorption isotherm, molecular mobility and foods stability.
Unit9: Carbohydrates:
changes of carbohydrates on cooking, modification of carbohydrates, dietary fibres and carbohydrates digestibility, Enzymatic and chemical reactions of carbohydrates.
Unit 10: Proteins in foods:
processing induced physical changes in protein, chemical and nutritional changes, chemical and enzymatic modification of protein.
Unit 11: Lipids in foods:
role and use of lipids/fat, crystallization and consistency, chemical aspects of lipids, lipolysis, auto-oxidation, thermal decomposition, chemistry of frying technology of fat and oil.
Unit 12: Minerals and vitamins in food
Role of minerals in nutrition, role of vitamins in nutrition, classification, chemical structures and functions.
Unit13: Overview of post harvest technology
Concept and science of post harvest technology, production and post harvest losses, reasons for losses, importance of loss reduction, Water activity, water binding and its effect on enzymatic and nonenzymatic reactions and food texture, control of water activity and moisture.
Unit 14: Post harvest handling operations:
Cleaning: Cleaning of Grains, Washing of Fruits and Vegetables Fruits and Vegetables, Types of Cleaners, Screens: Types of Screens, Rotary screens, Vibrating screens, Machinery for cleaning of Fruits and Vegetables (air cleaners, washers), Cleaning Efficiency, Care and Maintenance, Sorting and Grading: Sorting, Grading, Methods of grading, Grading- Size grading, Colour grading, specific gravity grading, equipment’s for grading of fruits and vegetables, their grading efficiency.
Unit 15: Separation and Drying:
Magnetic separator, destoners, electrostatic separators, pneumatic separator, Decorticating and shelling: Principles of working, design and constructional details, operating parameters, maintenance, etc. of various decorticators/dehullers/shellers, description of groundnut decorticators, maize shellers.
Unit 16: Parboiling:
Parboiling: Process, Changes during parboiling, parboiling methods, advantages and disadvantages of parboiling with respect to milling, Nutritional and cooking quality of grain, Significance of glass transition temperature.
Unit 17: Milling:
Milling: milling, polishing, grinding, Milling equipments, dehuskers, polishers (abrasion, friction, water jet), flour milling machines, pulse milling machines, grinders, cutting machines, oil expellers, machine efficiency and power requirement.
Unit 18: Materials handling:
Introduction to different conveying equipment’s used for handling of grains, conveying equipment’s used for fruits and vegetables, Scope and importance of material handling devices, Study of different material handling systems: Classification, principles of operation, conveyor system selection/design, Belt conveyor: Principle, characteristics, design and operation, Chain conveyer: Principle of operation, advantages, disadvantages; design, Screw conveyor: Principle of operation, advantages, disadvantages, Bucket Conveyer: capacity, speed, principles of operation, Pneumatic conveying system: Capacity and power requirement, types, air/product separators, ; Gravity conveyor design considerations, capacity and power requirement.
Unit 19: Introduction to fruits and vegetable processing
Importance of fruits and vegetables, Nutritive value of fruits and vegetables, History and need of preservation, Reasons of spoilage, Methods of preservation.
Unit 20: Commercial Canning of fruits and vegetables:
Factors essential for running canning unit, Basic steps in Canning Process, Processing Methods, Canning of Mango, Pineapple, Cherries, Canning of Peas, tomato, mushroom, Selection of fruits and vegetables, Spoilage in canned foods, Containers for Packing, Lacquering, Factors affecting process time and temperature, Syrups and brines for canning.
Unit 21: Jam, Jellies and Marmalades
Definition, Types and varieties of fruits used in preparation, Ingredients for jam and jellies: gelling agents, sweetening agents, acidulents, coloring and flavorings, Processing and Technology for Jams, Jelly and Marmalade, Defects in Jellies and marmalades, Theory of jelly formation.
Unit 22: Fruit beverages:
Introduction, Processing of fruit juices, Equipments for fruit juices, Preservation of fruit juices : Pasteurization, chemicals, freezing, drying, carbonation, tetra packing, Processing of squashes, cordials, nectars, concentrates and powder.
Unit 23: Pickles, chutneys, sauces and tomato products:
Causes of Spoilage in Pickles, Various types of Pickles, Methods of Pickling process, Methods for manufacturing of chutneys and examples, Method for manufacturing of sauces and types, Tomatoes selection, pulping and processing into juice, Manufacturing process of tomato puree and paste, Manufacturing process of ketchup, sauce and soup.
Unit 24: Drying of Fruits and Vegetables:
Process variation for fruits and vegetables, Packing and storage of dried products, Sun drying, Mechanical dehydration of fruits and vegetables, Other methods of dehydration, By products: Utilizating waste material, Citrus by- products, Citrus oils.
Packaging as a Unit Operation., Introduction to Food Science, The Impact of Food Science on Society, Unit operations in Food Processing.
Unit 2: Food Deterioration and its control:
Shelf life and dating of foods, Major causes of Food Deterioration, Some principles of Food Preservation, Control of micro-organisms, Control of enzymes and other factors, Growth of micro-organisms in foods.
Unit 3: Thermal Processing:
The Heat Process, The D-value Concept, Estimating Processing Times, The z and Fo Values, Continuous Agitating Retort, The hydrostatic cooker, The HTST process, Aseptic fill method, The Sous-Vide Process.
Unit 4: Drying:
Packaging of dried foods, Deterioration of dried foods, Factors affecting drying rate, Types of driers, Grain drying Theory, Grain dryers, Liquid dryers.
Unit 5: Physical chemistry of foods:
Sols, Gels, Pectin gels, Colloidal sols, Stabilization of colloidal system, Syneresis, Emulsions, Properties of emulsions, Formation of emulsion, Emulsifying agent, Food foams, Formation, stability and destruction of foam, Application of colloidal chemistry to Food preparation.
Unit 6: Low Temperature Preservation:
Refrigeration, Requirement of refrigerated storage, Changes in food during refrigerated storage, Freezing, The Preservative Effect of Freezing, Freezing methods, Quality changes during frozen storage, Freezing curve, Changes during freezing, Rate of freezing.
Unit7: Waste Disposal and Sanitation:
Waste water, Hardness of water, Break point chlorination, Physical and chemical impurities, BOD and COD, Waste water treatment, Milk plant sanitation, CIP, Sanitizers used in food industry.
Unit 8: Scope and development of food chemistry:
moisture in foods, role and type of water in foods, functional properties of water, water activity and sorption isotherm, molecular mobility and foods stability.
Unit9: Carbohydrates:
changes of carbohydrates on cooking, modification of carbohydrates, dietary fibres and carbohydrates digestibility, Enzymatic and chemical reactions of carbohydrates.
Unit 10: Proteins in foods:
processing induced physical changes in protein, chemical and nutritional changes, chemical and enzymatic modification of protein.
Unit 11: Lipids in foods:
role and use of lipids/fat, crystallization and consistency, chemical aspects of lipids, lipolysis, auto-oxidation, thermal decomposition, chemistry of frying technology of fat and oil.
Unit 12: Minerals and vitamins in food
Role of minerals in nutrition, role of vitamins in nutrition, classification, chemical structures and functions.
Unit13: Overview of post harvest technology
Concept and science of post harvest technology, production and post harvest losses, reasons for losses, importance of loss reduction, Water activity, water binding and its effect on enzymatic and nonenzymatic reactions and food texture, control of water activity and moisture.
Unit 14: Post harvest handling operations:
Cleaning: Cleaning of Grains, Washing of Fruits and Vegetables Fruits and Vegetables, Types of Cleaners, Screens: Types of Screens, Rotary screens, Vibrating screens, Machinery for cleaning of Fruits and Vegetables (air cleaners, washers), Cleaning Efficiency, Care and Maintenance, Sorting and Grading: Sorting, Grading, Methods of grading, Grading- Size grading, Colour grading, specific gravity grading, equipment’s for grading of fruits and vegetables, their grading efficiency.
Unit 15: Separation and Drying:
Magnetic separator, destoners, electrostatic separators, pneumatic separator, Decorticating and shelling: Principles of working, design and constructional details, operating parameters, maintenance, etc. of various decorticators/dehullers/shellers, description of groundnut decorticators, maize shellers.
Unit 16: Parboiling:
Parboiling: Process, Changes during parboiling, parboiling methods, advantages and disadvantages of parboiling with respect to milling, Nutritional and cooking quality of grain, Significance of glass transition temperature.
Unit 17: Milling:
Milling: milling, polishing, grinding, Milling equipments, dehuskers, polishers (abrasion, friction, water jet), flour milling machines, pulse milling machines, grinders, cutting machines, oil expellers, machine efficiency and power requirement.
Unit 18: Materials handling:
Introduction to different conveying equipment’s used for handling of grains, conveying equipment’s used for fruits and vegetables, Scope and importance of material handling devices, Study of different material handling systems: Classification, principles of operation, conveyor system selection/design, Belt conveyor: Principle, characteristics, design and operation, Chain conveyer: Principle of operation, advantages, disadvantages; design, Screw conveyor: Principle of operation, advantages, disadvantages, Bucket Conveyer: capacity, speed, principles of operation, Pneumatic conveying system: Capacity and power requirement, types, air/product separators, ; Gravity conveyor design considerations, capacity and power requirement.
Unit 19: Introduction to fruits and vegetable processing
Importance of fruits and vegetables, Nutritive value of fruits and vegetables, History and need of preservation, Reasons of spoilage, Methods of preservation.
Unit 20: Commercial Canning of fruits and vegetables:
Factors essential for running canning unit, Basic steps in Canning Process, Processing Methods, Canning of Mango, Pineapple, Cherries, Canning of Peas, tomato, mushroom, Selection of fruits and vegetables, Spoilage in canned foods, Containers for Packing, Lacquering, Factors affecting process time and temperature, Syrups and brines for canning.
Unit 21: Jam, Jellies and Marmalades
Definition, Types and varieties of fruits used in preparation, Ingredients for jam and jellies: gelling agents, sweetening agents, acidulents, coloring and flavorings, Processing and Technology for Jams, Jelly and Marmalade, Defects in Jellies and marmalades, Theory of jelly formation.
Unit 22: Fruit beverages:
Introduction, Processing of fruit juices, Equipments for fruit juices, Preservation of fruit juices : Pasteurization, chemicals, freezing, drying, carbonation, tetra packing, Processing of squashes, cordials, nectars, concentrates and powder.
Unit 23: Pickles, chutneys, sauces and tomato products:
Causes of Spoilage in Pickles, Various types of Pickles, Methods of Pickling process, Methods for manufacturing of chutneys and examples, Method for manufacturing of sauces and types, Tomatoes selection, pulping and processing into juice, Manufacturing process of tomato puree and paste, Manufacturing process of ketchup, sauce and soup.
Unit 24: Drying of Fruits and Vegetables:
Process variation for fruits and vegetables, Packing and storage of dried products, Sun drying, Mechanical dehydration of fruits and vegetables, Other methods of dehydration, By products: Utilizating waste material, Citrus by- products, Citrus oils.
Unit 25: Introduction to food engineering
Mass and energy balance, Concept of Unit operation, Units and dimensions, Unit conversions, dimensional analysis.
Unit 26: Grinding and Mixing:
Principle of size reduction, Equipments used in food industry, Size reduction of fibrous food, dry foods and liquid foods.
Unit 27: Fluid flow in food processing:
Liquid Transport systems, Properties of Liquids, Newton’s Law of Viscosity, Principle of capillary tube and rotational viscometer, Properties of Non-Newtonian fluids, Flow characteristics, Reynolds Number, Bernoulli”s Equation, Principles of Flow Measurement devices.
Unit 28: Refrigeration and Freezing:
Concept and selection of a refrigerant, Description of a Refrigeration cycle, Pressure Enthalpy charts and Tables, Mathematical expressions useful in analysis of vapour compression refrigeration cycle, Freezing time calculation using Plank’s Equation, Frozen food storage.
Unit 29: Heat and Mass Transfer:
Convective heat transfer coefficient, overall heat transfer coefficient and design of tubular heat exchanger, Membrane devices used for RO and UF: Plate and Frame, Tubular, Spiral wound and hollow fiber devices, Membrane separation systems-Electrodialysis system, Reverse Osmosis, Membrane System and Ultrafiltration Membrane System, Systems for heating and cooling food products, Thermal Properties of Food, Modes of heat transfer, Estimation of conductive heat transfer coefficient, Fick’s Law of Diffusion, Mass transfer in packaging material.
Unit 30: Steam, Evaporation and Dehydration:
Basic Drying Process, Moisture content on wet basis and dry basis, Generation of steam, Construction and functions of fire tube and water tube boilers, Thermodynamics of Phase change, Steam tables, Boiling point elevation, Types of evaporations, Design of single effect evaporators, Dehydration system Design.
Unit 31: Meat composition and slaughtering:
Composition of meat, Nutrition value of meat, Quality of meat, Slaughtering and dressing of buffalo and pig.
Unit 32: Meat products & Tenderization of meat:
Meat tenderization, Rigor Mortis, Storage of meat, Meat sausages, Comminuted meat products.
Unit 33: Poultry and egg processing:
Slaughtering and dressing of poultry, grading and processing of poultry, composition and nutritive value of poultry and eggs, Structure of egg, egg grading and preservation.
Unit 34: Handling and preservation of poultry and egg:
Handling of egg and poultry, packaging, storage and transportation of eggs and poultry, Poultry and egg freezing, egg pasteurization, desugarization and dehydration.
Unit 35: Structure, composition and preservation of fish
Classification of fish, Structure of fish, Composition and nutrition value of fish, Post mortem changes in fish, Curing, Freezing, Smoking, Drying, Fish protein concentrate, Comminuted fish products.
Unit 36: Wheat:
Structure of wheat, composition of wheat, Types of wheat, Wheat milling, Flour grade, Flour treatments (bleaching, maturing), Flour for various purposes, Utilization of by products.
Unit 37: Rice:
Milling of rice (mechanical and solvent extraction), Parboiling of rice, Ageing of rice, Utilization of by products, Composition and structure.
Unit 38: Corn:
Milling (wet & dry), Types of corn, Nutritive value, Structure of corn, Composition of corn, Utilization of corn, Extruded products of corn.
Unit 39: Pulses and Oilseed
Pulses : Milling of pulses (Dry milling and Wet milling), Improved milling method,
General structure of pulses, Nutritional composition of pulses, Classification of pulses
Oil seeds : Introduction, Extraction of oil and refining, Sources of protein (defatted
flour, protein concentrates and isolates), Properties and uses, Protein texturization, refining, hydrogenations, interesterification, safety use of oils and fats in food formulation, Enzymatic and chemical reactions of fats, Rancidity and its types, detection techniques and chemical aspects of lipids, antioxidants.
Unit 40: Food safety and regulation
Introduction to food quality management: Definition, quality concepts, quality perception, quality attributes, safety, health, sensory, shelf life, National and International laws & Regulations: USFDA, EU, Codex alimantarious, World Trade Organization (Sanitary and Phyto- Sanitary agreement, Technical Barriers in Trade), Standards of Identity and Quality, Labelling standards, FSSAI.
Nutrition and Dietetics
Human Nutrition- Energy Definition of Kilocalories and Joule, Energy value of foods, Determination of Physiological Fuel Values, Determination of Energy Requirements of the body-BMR, Physical Activity and Thermogenesis, Basal Metabolic rate- Determination and factors influencing Basal Metabolic Rate, Reference man and Reference Woman
Human Nutrition- Carbohydrate and Protein Sources and functions of carbohydrates, Digestion, Absorption and Utilization of Carbohydrates, Dietary fiber- Types and its importance in health, Sources and Functions of Proteins, Requirement of protein, Digestion, Absorption and Utilization of proteins, Definition of Biological Value of Protein
Human Nutrition-Lipids Sources and functions of lipids, Digestion, Absorption and Utilization of lipids, Requirement of lipids, Lipoproteins, Importance of Essential fatty acids and their deficiency
Human Nutrition- Minerals General Functions and Classification, Utilization, Requirements and Sources, Deficiency and Toxicity of Macro minerals and Microminerals, Macro minerals - Calcium and Phosphorous, Micro minerals- Sodium, Potassium, Iodine, Iron, Zinc, Copper, Selenium, Molybdenum and Magnesium
Human Nutrition-Vitamins General functions of vitamins, Dietary sources, Functions of Fat soluble vitamins, Deficiency and toxicity of Fat soluble vitamins, Dietary sources, functions of Water soluble vitamins, Deficiency and toxicity of water soluble vitamins
Human Nutrition- Water Balance Importance of water in body, Distribution of water in body, Maintenance of water and electrolyte balance, Regulation of Acid-Base balance in the body
Basic Principles of Meal Planning Basic meal pattern and its modifications to suit different income levels, Age and physiological stages, Balanced Diet, Food exchange list and meal distribution, Basic dietary calculations, RDA of different age groups
Nutrition Needs During Pregnancy Normal growth and weight gain in pregnancy, Preconception nutrition status and nutrient reserves, Nutritional requirements, Complications during various stages of pregnancy and their management, Menu planning and diet- all income groups
Nutrition Needs During Lactation Physiology of Lactation, Nutritional requirements during lactation and advantages of Lactation, Composition of breast milk, Menu planning and diet- all income groups
Nutrition During Infancy Growth and development, Breast feeding versus artificial feeding, Factors to be considered in bottle feeding, Different milk formulae, Composition of cow’s milk
Weaning Foods Meaning, need and use, Use of growth to monitor development, Nutritional requirements of infants (Up to 1 year), Weaning foods developed by various organizations and weaning schedule, Immunization schedule
Nutritional Needs of Preschool Children-(1-5 years) Physical and psychological development, Factors to be considered in planning meals for pre-schoolers, Eating problems and their management, preparation of supplementary foods using available low cost foods, Nutritional needs, Menu plan and diet for PSC
Nutritional Needs of School Going Children Growth, nutritional requirements and dietary habits, Packed Lunch, Menu planning and factors to be considered in menu planning
Nutritional needs During Adolescence Pubescence, Adolescence, Puberty, Menarche and secondary sexual characters, Growth spurt, Nutritional requirements, Special needs for girls during menarche, Food habits, Behavioral changes and diet, Menu plan for adolescent boys and girls
Nutritional needs During Adulthood Meal planning and nutritional requirements in relation to occupation (Men and Women), Reference man and woman
Nutritional needs During Old Age Characteristics of aging, Nutritional problems during old age and their management, Factors influencing food intake and diet and menu planning for elderly
Objectives of diet therapy Role of Dietician, principles of diet preparation and counselling, Therapeutic adaptation of normal diets, Principles and classification of therapeutic diets
Different types of feeding Basic concepts of enteral feeding and parenteral feeding, Formula feeds and complications, Pre operative and post operative diets
Energy modifications and nutritional care for weight management Aetiological factors contributing to obesity and prevention, Complications of obesity, Treatment Low Energy diets, behavioral modification
Identification of underweight Aetiology and assessment, Complications - Anorexia Nervosa, Bulimia, Treatment - high energy diets
Diet in relation to deficiency disease Pathogenesis and dietary management in Nutritional Anemia, Pathogenesis and dietary management in PEM, Pathogenesis and dietary management in Vitamin A deficiency, Pathogenesis and dietary management in Calcium and vitamin D deficiency
Diseases of gastrointestinal tract Etiologic factors, Symptoms, Diagnostic tests and dietary treatment for Esophagitis, Etiologic factors, symptoms, Diagnostic tests and dietary treatment for hernia, Diarrhoea and Constipation high and low fiber diet, Etiologic factors, Symptoms, Diagnostic tests and Dietary treatment for Gastritis, Peptic Ulcer, Etiologic factors, Symptoms, Diagnostic tests and dietary treatment for Ulcerative colitis., Etiologic factors, symptoms, Diagnostic tests and dietary treatment for Malabsorption Syndrome Celiac Sprue, Steatorrhoea- MCT restricted diet
Modifications of diet in infection Fever and infections - typhoid, signs and symptoms, dietary treatment of tuberclulosis, Aetiology, Symptoms, Diagnostic tests and dietary treatment of chronic pulmonary disease, Aetiology, symptoms, Diagnostic tests and dietary treatment in bronchitis, Aetiology, Symptoms, Diagnostic tests and Dietary treatment
Modification of diets in surgery and allergy Surgical conditions pre-operative and post operative conditions, Burns and trauma complications and dietary treatment, Diet in allergy - definition and symptoms, Diagnostic tests and dietary management in allergy, Elimination diet and desensitization
Concept of community health and major nutritional deficiency disorders Concept of community health- Introduction and scope, Malnutrition:- Introduction and types, Maternal and infant mortality, Morbidity and nutritional status, Major nutritional problems prevalent in India- Protein energy malnutrition, Iron deficiency anemia and Vit A deficiency, Iodine deficiency disorder and Vitamin D deficiency, Calcium deficiency and Fluorosis
Malnutrition and its effects Malnutrition and infection- Nutritionally relevant infection and infestation, Effect of malnutrition on defense mechanism, Effect of infection on nutritional status and growth and development
Food:- Benefits and fads Methods of enhancing nutritive value of food:- Supplementation, Sprouting, fermentation, Fortification and enrichment, Food Faddism, Faulty food habits
Assessment of nutritional status Anthropometric measurements, Standards for comparison age assessment, Weight and height, Skin folds, arm, head and chest circumference, use of growth chart, Clinical sign and symptoms of malnutrition, Classification of clinical signs and symptoms methods of reporting results related to malnutrition, Biochemical assessment-most commonly used biochemical methods and their standard ranges, Diet surveys- Population sampling, methods of dietary survey points requiring special attention, Adult consumption unit analysis of diet survey data
Nutrition education:- Planning and method Introduction and different channels of nutrition education in the community, Nutrition education method-lectures and demonstration, workshops, films, posters, charts, Exhibition, books, pamphlets, newspaper, radio and television, power pointpresentations, Planning and implementation of Nutrition education programme, Objectives of nutrition education programmes, Selecting of topic and audio visual aid for target group
Hazards to community health and nutritional status Adulteration in food:- Introduction, Different types of adulterants in food and its health effects, Pollution of water:- pollutants and health effects, Industrial effluents, Sewage treatment, Pesticide residues in food
Nutrition related programmes Nutrition programmes:- Introduction and objectives, ICDS:- Aims and objectives, ANP and SNP, MMP and BNP, Role of national agencies in community nutrition:- ICAR, ICMR, CFTRI, NIN, Role of international agencies in community nutrition:- FAO and WHO, UNICEF and CARE
Introduction to maternal and child health and nutrition (MCHN) Rationale and goals of MCHN, Nutrition health concerns of mother and child, Concept of continuum of care, Importance of micronutrient supplementation to improve maternal / child health & its economic benefit, reproductive and child health services in India, its bottlenecks and progress, Organization set up for MCH care
Maternal and child nutrition situation in India Current scenario of maternal and child nutrition, maternal health and nutritional status, Source of data, Maternal mortality, Various programmes and policies pertaining to maternal and child health run by Government of India, Issues relating to maternal health, Gender issues and maternal health, Role of BPNI in promotion of breast feeding in India, Importance of world breast feeding week
Adolescent nutrition and health Adolescence: an age of opportunity, adolescent growth and development and last window of opportunity to improve health & nutrition status, Health implications of nutritional deficiency disorders mainly under nutrition & anemia, SABLA program, its implementation and operational guidelines and pilot districts in Gujarat, Adolescent sexual health or aids prevention: key issues, adolescent pregnancy, Adverse consequences for the child and mother, Legislations relevant to MCH and social security, School health programs in India its strengths and weaknesses
Reproductive health Maternal malnutrition & LBW babies, Care during pregnancy, Diagnosis of pregnancy and components of full antenatal care, Maternal nutrition in pregnancy and lactation and strategies for preventing anemia, Treating severe and moderate anemia during pregnancy (Iron sucrose injections V/s blood transfusion):, Abnormal pregnancy: complications in early pregnancy and late pregnancy: (pregnancy induced hypertension and ante-partum haemorrhage), Concept of safe delivery and family planning for child spacing, Communication for behavioural change and counselling in RCH programme
Management of Personnel in Food Service Organization Personnel and leadership qualities for food service administration, Types of labour, Criteria for selection, employment conditions, Role of union, Welfare provisions, Labour and employees training, Labour laws and legal aspects- health and safety of employees, Welfare policies, Recruitment, Induction, Employees facilities and benefits, Evaluation of performance
Food Management Characteristics of food, Food purchasing, Receiving and storage of food, Food production, Food service and dishwashing
Space Organization Infrastructure , Types of kitchens, Types of storages, service areas, Dining area
Equipment Types of equipment- criteria for selection, Operation and care, Equipment planning , Equipment design, selection of equipment, Installation and operation, Purchasing equipment, Care and Maintenance
Hygiene and Sanitation Importance of personal cleanliness in handling and serving food, Health examination of personnel
Human Nutrition- Carbohydrate and Protein Sources and functions of carbohydrates, Digestion, Absorption and Utilization of Carbohydrates, Dietary fiber- Types and its importance in health, Sources and Functions of Proteins, Requirement of protein, Digestion, Absorption and Utilization of proteins, Definition of Biological Value of Protein
Human Nutrition-Lipids Sources and functions of lipids, Digestion, Absorption and Utilization of lipids, Requirement of lipids, Lipoproteins, Importance of Essential fatty acids and their deficiency
Human Nutrition- Minerals General Functions and Classification, Utilization, Requirements and Sources, Deficiency and Toxicity of Macro minerals and Microminerals, Macro minerals - Calcium and Phosphorous, Micro minerals- Sodium, Potassium, Iodine, Iron, Zinc, Copper, Selenium, Molybdenum and Magnesium
Human Nutrition-Vitamins General functions of vitamins, Dietary sources, Functions of Fat soluble vitamins, Deficiency and toxicity of Fat soluble vitamins, Dietary sources, functions of Water soluble vitamins, Deficiency and toxicity of water soluble vitamins
Human Nutrition- Water Balance Importance of water in body, Distribution of water in body, Maintenance of water and electrolyte balance, Regulation of Acid-Base balance in the body
Basic Principles of Meal Planning Basic meal pattern and its modifications to suit different income levels, Age and physiological stages, Balanced Diet, Food exchange list and meal distribution, Basic dietary calculations, RDA of different age groups
Nutrition Needs During Pregnancy Normal growth and weight gain in pregnancy, Preconception nutrition status and nutrient reserves, Nutritional requirements, Complications during various stages of pregnancy and their management, Menu planning and diet- all income groups
Nutrition Needs During Lactation Physiology of Lactation, Nutritional requirements during lactation and advantages of Lactation, Composition of breast milk, Menu planning and diet- all income groups
Nutrition During Infancy Growth and development, Breast feeding versus artificial feeding, Factors to be considered in bottle feeding, Different milk formulae, Composition of cow’s milk
Weaning Foods Meaning, need and use, Use of growth to monitor development, Nutritional requirements of infants (Up to 1 year), Weaning foods developed by various organizations and weaning schedule, Immunization schedule
Nutritional Needs of Preschool Children-(1-5 years) Physical and psychological development, Factors to be considered in planning meals for pre-schoolers, Eating problems and their management, preparation of supplementary foods using available low cost foods, Nutritional needs, Menu plan and diet for PSC
Nutritional Needs of School Going Children Growth, nutritional requirements and dietary habits, Packed Lunch, Menu planning and factors to be considered in menu planning
Nutritional needs During Adolescence Pubescence, Adolescence, Puberty, Menarche and secondary sexual characters, Growth spurt, Nutritional requirements, Special needs for girls during menarche, Food habits, Behavioral changes and diet, Menu plan for adolescent boys and girls
Nutritional needs During Adulthood Meal planning and nutritional requirements in relation to occupation (Men and Women), Reference man and woman
Nutritional needs During Old Age Characteristics of aging, Nutritional problems during old age and their management, Factors influencing food intake and diet and menu planning for elderly
Objectives of diet therapy Role of Dietician, principles of diet preparation and counselling, Therapeutic adaptation of normal diets, Principles and classification of therapeutic diets
Different types of feeding Basic concepts of enteral feeding and parenteral feeding, Formula feeds and complications, Pre operative and post operative diets
Energy modifications and nutritional care for weight management Aetiological factors contributing to obesity and prevention, Complications of obesity, Treatment Low Energy diets, behavioral modification
Identification of underweight Aetiology and assessment, Complications - Anorexia Nervosa, Bulimia, Treatment - high energy diets
Diet in relation to deficiency disease Pathogenesis and dietary management in Nutritional Anemia, Pathogenesis and dietary management in PEM, Pathogenesis and dietary management in Vitamin A deficiency, Pathogenesis and dietary management in Calcium and vitamin D deficiency
Diseases of gastrointestinal tract Etiologic factors, Symptoms, Diagnostic tests and dietary treatment for Esophagitis, Etiologic factors, symptoms, Diagnostic tests and dietary treatment for hernia, Diarrhoea and Constipation high and low fiber diet, Etiologic factors, Symptoms, Diagnostic tests and Dietary treatment for Gastritis, Peptic Ulcer, Etiologic factors, Symptoms, Diagnostic tests and dietary treatment for Ulcerative colitis., Etiologic factors, symptoms, Diagnostic tests and dietary treatment for Malabsorption Syndrome Celiac Sprue, Steatorrhoea- MCT restricted diet
Modifications of diet in infection Fever and infections - typhoid, signs and symptoms, dietary treatment of tuberclulosis, Aetiology, Symptoms, Diagnostic tests and dietary treatment of chronic pulmonary disease, Aetiology, symptoms, Diagnostic tests and dietary treatment in bronchitis, Aetiology, Symptoms, Diagnostic tests and Dietary treatment
Modification of diets in surgery and allergy Surgical conditions pre-operative and post operative conditions, Burns and trauma complications and dietary treatment, Diet in allergy - definition and symptoms, Diagnostic tests and dietary management in allergy, Elimination diet and desensitization
Concept of community health and major nutritional deficiency disorders Concept of community health- Introduction and scope, Malnutrition:- Introduction and types, Maternal and infant mortality, Morbidity and nutritional status, Major nutritional problems prevalent in India- Protein energy malnutrition, Iron deficiency anemia and Vit A deficiency, Iodine deficiency disorder and Vitamin D deficiency, Calcium deficiency and Fluorosis
Malnutrition and its effects Malnutrition and infection- Nutritionally relevant infection and infestation, Effect of malnutrition on defense mechanism, Effect of infection on nutritional status and growth and development
Food:- Benefits and fads Methods of enhancing nutritive value of food:- Supplementation, Sprouting, fermentation, Fortification and enrichment, Food Faddism, Faulty food habits
Assessment of nutritional status Anthropometric measurements, Standards for comparison age assessment, Weight and height, Skin folds, arm, head and chest circumference, use of growth chart, Clinical sign and symptoms of malnutrition, Classification of clinical signs and symptoms methods of reporting results related to malnutrition, Biochemical assessment-most commonly used biochemical methods and their standard ranges, Diet surveys- Population sampling, methods of dietary survey points requiring special attention, Adult consumption unit analysis of diet survey data
Nutrition education:- Planning and method Introduction and different channels of nutrition education in the community, Nutrition education method-lectures and demonstration, workshops, films, posters, charts, Exhibition, books, pamphlets, newspaper, radio and television, power pointpresentations, Planning and implementation of Nutrition education programme, Objectives of nutrition education programmes, Selecting of topic and audio visual aid for target group
Hazards to community health and nutritional status Adulteration in food:- Introduction, Different types of adulterants in food and its health effects, Pollution of water:- pollutants and health effects, Industrial effluents, Sewage treatment, Pesticide residues in food
Nutrition related programmes Nutrition programmes:- Introduction and objectives, ICDS:- Aims and objectives, ANP and SNP, MMP and BNP, Role of national agencies in community nutrition:- ICAR, ICMR, CFTRI, NIN, Role of international agencies in community nutrition:- FAO and WHO, UNICEF and CARE
Introduction to maternal and child health and nutrition (MCHN) Rationale and goals of MCHN, Nutrition health concerns of mother and child, Concept of continuum of care, Importance of micronutrient supplementation to improve maternal / child health & its economic benefit, reproductive and child health services in India, its bottlenecks and progress, Organization set up for MCH care
Maternal and child nutrition situation in India Current scenario of maternal and child nutrition, maternal health and nutritional status, Source of data, Maternal mortality, Various programmes and policies pertaining to maternal and child health run by Government of India, Issues relating to maternal health, Gender issues and maternal health, Role of BPNI in promotion of breast feeding in India, Importance of world breast feeding week
Adolescent nutrition and health Adolescence: an age of opportunity, adolescent growth and development and last window of opportunity to improve health & nutrition status, Health implications of nutritional deficiency disorders mainly under nutrition & anemia, SABLA program, its implementation and operational guidelines and pilot districts in Gujarat, Adolescent sexual health or aids prevention: key issues, adolescent pregnancy, Adverse consequences for the child and mother, Legislations relevant to MCH and social security, School health programs in India its strengths and weaknesses
Reproductive health Maternal malnutrition & LBW babies, Care during pregnancy, Diagnosis of pregnancy and components of full antenatal care, Maternal nutrition in pregnancy and lactation and strategies for preventing anemia, Treating severe and moderate anemia during pregnancy (Iron sucrose injections V/s blood transfusion):, Abnormal pregnancy: complications in early pregnancy and late pregnancy: (pregnancy induced hypertension and ante-partum haemorrhage), Concept of safe delivery and family planning for child spacing, Communication for behavioural change and counselling in RCH programme
Management of Personnel in Food Service Organization Personnel and leadership qualities for food service administration, Types of labour, Criteria for selection, employment conditions, Role of union, Welfare provisions, Labour and employees training, Labour laws and legal aspects- health and safety of employees, Welfare policies, Recruitment, Induction, Employees facilities and benefits, Evaluation of performance
Food Management Characteristics of food, Food purchasing, Receiving and storage of food, Food production, Food service and dishwashing
Space Organization Infrastructure , Types of kitchens, Types of storages, service areas, Dining area
Equipment Types of equipment- criteria for selection, Operation and care, Equipment planning , Equipment design, selection of equipment, Installation and operation, Purchasing equipment, Care and Maintenance
Hygiene and Sanitation Importance of personal cleanliness in handling and serving food, Health examination of personnel
