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| S.N. | Course Code | Course Title | L | T | P | Credits |
| 1 | FEPHD01 | Research Methodology | 4 | 0 | 0 | 4 |
| 2 | FEPHD03 | Research and Publication Ethics | 2 | 0 | 0 | 2 |
| 3 | FEPHD05 | Advances in Food Process Engineering | 3 | 0 | 0 | 3 |
| 4 | FEPHD07 | Mathematical Modeling in Food Engineering | 3 | 0 | 0 | 3 |
| 5 | FEPHD09 | Textural and Rheological Characteristics of Food Materials | 3 | 0 | 0 | 3 |
| 6 | FEPHD11 | Bioprocess Engineering | 3 | 0 | 0 | 3 |
| 7 | FEPHD13 | Functional Foods and Nutraceuticals | 3 | 0 | 0 | 3 |
| 8 | FEPHD15 | Advanced Food Analytical Techniques | 2 | 1 | 0 | 3 |
| 9 | FEPHD17 | Advanced Statistical Methods | 2 | 1 | 0 | 3 |
| FEPHD01 | Research Methodology | (4-0-0) |
| Unit 1 | Research: meaning, objective, significance; defining research problem; problems of research in India; review of the literature | 8 |
| Unit 2 | Method of data collection: historical method, case study, observation, interview, questionnaire, experimental method; null and alternative hypothesis; design of experiments; errors in measurements | 9 |
| Unit 3 | Analysis and interpretation of data: regression and correlation, ANOVA, T-test, chi-square test, principal component analysis; development of models and empirical equations using analytical methods and principles of similitude | 9 |
| Unit 4 | Presentation of data; report writing: substance of report, format of report, basic concept of report writing | 9 |
| Unit 5 | Ethical issues in research; impact factor, citation index, H-index | 8 |
| Recommended Books: Research Methodology, C.R. Kothari, New Age Publications, New Delhi, 2004. Research Methodology, B. Taylor, G. Sinha and T. Ghoshal, Prentice Hall of India, New Delhi, 2006. Research Methodology, R. Panneersalvam, Prentice Hall of India, New Delhi,2007. Management Research Methodology, K.N. Krishnaswamy, A.I. Sivakumarand M. Mathirajan, Pearson Education, New Delhi,2008. | ||
| FEPHD03 | Research and Publication Ethics | (2-0-0) |
| Unit 1 | Philosophy and Foundation of Research Ethics: Introduction to philosophy: meaning, nature, and scope, Origin and characteristics of philosophical thought, Common sense and philosophy, Relationship between philosophy and science, Ethical principles in research: integrity, honesty, and moral responsibility | 5 |
| Unit 2 | Scientific Conduct and Research Integrity: Concept of scientific conduct and professional responsibility, Ethics in science and research, Intellectual honesty and research integrity, Scientific misconduct: fabrication, falsification, plagiarism, redundant publications, Data misrepresentation, selective reporting, and unethical authorship | 5 |
| Unit 3 | Publication Ethics and Open Access: Publication ethics: importance, best practices, and standards, COPE, WAME, ICMJE guidelines and roles in ethical publishing, Authorship and contributor ship; conflict of interest, Publication misconduct and appeals, Predatory publishers and journals – identification and avoidance, Open Access publishing, OER, and Creative Commons licensing | 6 |
| Unit 4 | Plagiarism and Research Misconduct: Fabrication, falsification, and plagiarism (FFP): concepts and examples, Ethical issues in interdisciplinary and collaborative research, Types of plagiarism and its consequences, Handling complaints and appeals in research ethics, Tools for plagiarism detection: Turnitin, iThenticate, URKUND, Grammarly, Institutional policies for academic integrity | 6 |
| Unit 5 | Research Metrics, Databases, and UGC Regulations 2018: Indexing and citation databases: Web of Science, Scopus, Google Scholar, Research metrics: h-index, g-index, i10-index, Alt metrics, Evaluating research quality and visibility, Understanding impact and citation analysis (VOSviewer, Publish or Perish), UGC 2018 Regulations on Academic Integrity and Plagiarism, Levels of plagiarism and prescribed penalties | 7 |
| Recommended Books: Steneck, N. H. (2007). Introduction to the Responsible Conduct of Research. U.S. Office of Research Integrity.Resnik, D. B. (2018). The Ethics of Science: An Introduction. Routledge.Shamoo, A. E., & Resnik, D. B. (2015). Responsible Conduct of Research (3rd Ed.). Oxford University Press.COPE (Committee on Publication Ethics). Code of Conduct and Best Practice Guidelines for Journal Editors.ICMJE (2024). Recommendations for the Conduct, Reporting, Editing, and Publication of Scholarly Work in Medical Journals.Bird, S. J. (2006). Research Ethics, Integrity, and Misconduct: A Guide for Researchers. Springer.Kanjilal, U. & Das, A.K. (2015). Introduction to Open Access. UNESCO Curriculum for Library Schools, Module 1. Paris: UNESCO. INSA (2019). Ethics in Science Education, Research and Governance, Edited by K. Muralidhar, A. Ghosh, & A.K. Singhvi. New Delhi: Indian National Science Academy. ISBN: 9788193948217. Das, A.K. (2015). Research Evaluation Metrics. UNESCO Curriculum for Researchers, Module 4. Paris: UNESCO.UGC (2018). UGC (Promotion of Academic Integrity and Prevention of Plagiarism in Higher Educational Institutions) Regulations.Beall, J. (2012). “Predatory publishers are corrupting open access.” Nature, 489(7415), 179.Anderson, M. S., & Shaw, M. A. (2010). Research Misconduct and Misbehavior: Handling Allegations in Academia. Routledge. | ||
| FEPHD05 | Advances in Food Process Engineering | (3-0-0) |
| Unit 1 | Preservation of foods: Physical and chemical methods, microbiological aspects, thermo bacteriology, process calculation, and selection. Thermal processing of canned foods: Introduction, commercial sterilization systems, thermal inactivation, kinetics of bacterial spores, heat transfer in canned foods, process calculations, numerical computer simulation of heat transfer, aseptic processing | 7 |
| Unit 2 | Low temperature preservation: Cooling, cold storage, and CA storage. Hurdle technology: Principles and applications. Food Irradiation, Microwave Processing, Hydrostatic pressure treatment of food. Membrane concentration of liquid food. | 8 |
| Unit 3 | Application of heat energy and ultrasound: Effects of different environmental factors on microbial ultrasonic resistance, effects of treatment parameters on lethal effect of ultrasound, mechanism of action of inactivation of microorganisms and enzymes, cavitation | 8 |
| Unit 4 | Pulsed electric field preservation: Principles and application, microbial inactivation mechanism, determinant factors in PFE technology, influence on food ingredients, pulsed electric field treatment unit, modeling PFE microbial inactivation, alternative applications of PEF technology, decontamination of microorganisms by surface treatment | 8 |
| Unit 5 | Extrusion cooking: Rheology of extrudates, Newtonian models of single-screw extruder performance, non-Newtonian models of single-screw extruder performance, single-screw extruder leakage flows, extruder die and its interaction with extruder behavior, screw power demand, non-isothermal screw operation, feed zone, behavior of more complex single-screw designs, multiple-screw extruders, partially filled screws, analysis of complex screws, heat transfer in extruders, extruder residence-time distributions, recent developments, methods, equipment, design criteria of extruders | 9 |
| Recommended Books: 1. Brennan J G, Butters J R, Cowell N D and Lilly A E I. 1990. Food Engineering Operations. Elsevier Publications. 2. Fellows P 1988. Food Processing Technology: Principle and Practice. VCH Publications. 3. Geankoplis J Christie 1999. Transport Process and Unit Operations. Allyn & Bacon. 4. Henderson S and Perry S M 1976. Agricultural Process Engineering. 5th Ed. AVI Publishing Company. 5. McCabe W L and Smith J C 1999. Unit Operations of Chemical Engineering. McGraw Hill. 6. Sahay K M and Singh K K 1994. Unit Operation of Agricultural Processing. VikasPublishing House Pvt Ltd. | ||
| FEPHD07 | Mathematical Modeling in Food Engineering | (3-0-0) |
| Unit 1 | An overview of the modeling process. Introduction to mathematical, correlative, and explanatory models. Formulation, idealization, and simplification of the problems. | 8 |
| Unit 2 | Probability models, series, and linear mathematical approximation, dynamic and interacting dynamic processes | 7 |
| Unit 3 | Applications of mathematical modelling techniques to food processing operations like parboiling, convective drying, pasteurization, dehydration, shelf-life prediction, fermentation, aseptic processing, moisture diffusion, deep fat drying, microwave processing, infrared heating, and ohmic heating. | 9 |
| Unit 4 | Applications of mathematical modelling techniques in shelf-life prediction of agricultural commodities. | 8 |
| Unit 5 | Stochastic finite element analysis of thermal food processes. Neural networks approach modelling food processing operations. | 6 |
| Recommended Books: 1. Fischer M, Scholten HJ and Unwin D 1996. Spatial Analytical Perspectives on GIS. Taylor & Francis. 2. Fish NM and Fox RI 1989. Computer Application in Fermentation Technology: Modelling and Control of Biotechnological Processes. Elsevier. 3. Gold HJ1977.Mathematical Modelling of Biological Systems - An Introductory Guidebook. John Wiley & Sons. 4. Hunt DR1986. Engineering Models for Agricultural Production. The AVI Publ. 5. Koeing HE, Tokad Y, Kesacan HK and Hedgers HG 1967. Analysis of Discrete Physical Systems. Mc Graw Hill. 6. Meyer JW 2004. Concepts of Mathematical Modeling. Mc Graw Hill. | ||
| FEPHD09 | Textural and Rheological Characteristics of Food Materials | (3-0-0) |
| Unit 1 | Rheological properties of foods: Food rheology, physical states of materials, classical ideal material, rheological models, elements in the models, electrical equivalence, Maxwell model, Kelvin model, and four element burger’s model, stress-strain behavior. Elastic plastic behavior, visco-elastic behavior, creep behavior, dynamic visco-elastic behavior, flow behavior of fluids, creep, stress relaxation. | 8 |
| Unit 2 | Viscometry: Capillary viscometry, Casson model, flow rate equation, friction losses in pumping, turbulent flow, Newtonian fluid, power law fluid, cone and plate viscometry, parallel plate viscometry, mixer viscometry. Flow through a converging die, Cogswell’s equations, Gibson’s equations, empirical method. Applications of stress and strain, shear modulus and shear loss modulus, storage compliance and loss compliance, comparison of moduli and compliances | 9 |
| Unit 3 | Objective and subjective measurements of texture: Texture classification, relation of food texture with structure and rheology, principles and practices of objective or instrumental texture measurements, fundamental rheological tests, physiological aspects, mechanical aspects, viscosity measurements, and relationship between fundamental tests and sensory evaluation | 7 |
| Unit 4 | Correlation between physical measurements and sensory assessments of texture and viscosity. | 6 |
| Unit 5 | Mathematical models and their application, along with pipeline design and pump selection for non-Newtonian fluids. Recent advances in textural, rheological, and viscoelastic characteristics of foods and their associated mathematical models | 9 |
| Recommended Books: 1. Bourne MC 2002. Food Texture and Viscosity: Concept and Measurement. Academic Press. 2. Deman J M 1976. Rheology and Texture in Food Quality. AVI Publications. 3. Mohsanin N N 1989. Physical Properties of Plant and Animal Material. Vol. I, II. Gordon and Breach Science Publications. 4. Steffe JF 1992. Rheology and Texture in Food Quality. AVI Publications. | ||
| FEPHD11 | Bioprocess Engineering | (3-0-0) |
| Unit 1 | Applications of engineering principles: Mass and energy balance, fluid flow principles, Unit operations of process engineering. | 8 |
| Unit 2 | Fundamentals of growth kinetics, maintenance energy, and yield concepts. | 9 |
| Unit 3 | principles of media sterilization, media formulations of industrial fermentation. | 9 |
| Unit 4 | Aerobic and agitated rheology of fermentative fluids, design and scale-up of bioreactors, and enzyme reactors. | 9 |
| Unit 5 | Principles of recovery of fermented products in bio-processing, instrumentation, and transport phenomena. | 8 |
| Recommended Books: 1. Brennan JG, Butters JR, Cavell ND and Lilly AEI 1990. Food Engineering Operations. Elsevier. 2. Coulson JM andRichadson JF 1999. Chemical Engineering. Vols. II, IV. The Pergamon Press. 3. Greanoplis J C 1999. Transport Process and Unit Operation. Allyn & Bacon 4. Treybal R E 1981. Mass Transfer Operations.3rd Ed. Harper & Row. | ||
| FEPHD13 | Functional Foods and Neutraceuticals | (3-0-0) |
| Unit 1 | Nutrient requirements - Nutrient requirements of healthy individuals, sources of foods, nutrients, and dietary recommendations. Functional foods- Definition, type, potentials, and limits of preventing diseases. | 8 |
| Unit 2 | Assessing health claims for functional foods- Diet, cardiovascular disease and diabetes, Diet and prevention of coronary heart disease, Role of fat-soluble nutrients and antioxidants in preventing heart disease, Vitamin E and other antioxidants in prevention of cardiovascular disease, Iron intake and cardiovascular disease, | 9 |
| Unit 3 | Diet and diabetes: prevention and control. Phytochemicals and cardiovascular disease -Flavonoids and cardiovascular disease, Isoflavones and coronary heart disease, Plant sterols and cholesterol reduction, Garlic and cardiovascular disease | 7 |
| Unit 4 | Controlling dietary fat - Diet, oxidative stress and cardiovascular disease, Dietary fat, pregnancy and the prevention of heart disease, Developing polyunsaturated fatty acids as functional ingredients, Marine microorganisms as new sources of n-3 polyunsaturated fatty acids PUFA), Developments in fat replacers. | 6 |
| Unit 5 | Starch and other functional ingredients - Starch in food, diabetes and coronary heart disease, the use of cereal beta-glucans to control diabetes and cardiovascular disease, Grain legumes and the prevention of cardiovascular disease, Food fermentation by lactic acid bacteria for prevention of cardiovascular disease. Formulation and fabrication of functional foods. | 9 |
| Recommended Books: Moghadasian, M. H., & Eskin, N. A. M. (2005). Functional foods and cardiovascular disease. CRC Press.Wildman, R. E. C. (Ed.). (2006). Handbook of nutraceuticals and functional foods (2nd ed.). CRC Press.Ghosh, D. (Ed.). (2010). Functional foods and nutraceuticals: Sources and their development. CRC Press.Arnoldi, A. (Ed.). (2004). Functional foods, cardiovascular disease and diabetes. Woodhead Publishing.Bagchi, D., Preuss, H. G., & Swaroop, A. (Eds.). (2015). Nutraceuticals and functional foods in human health and disease prevention. CRC Press. | ||
| FEPHD15 | Advanced Food Analytical Techniques | (2-1-0) |
| Unit 1 | Fundamentals and Instrumentation in Food Analysis: Principles of qualitative and quantitative analysis, Sampling techniques and sample preparation, Calibration, validation, and uncertainty in analytical measurements, Precision, accuracy, sensitivity, specificity, LOD, LOQ, Standardization and quality assurance in analytical laboratories (ISO, AOAC, FSSAI), and Data acquisition, interpretation, and chemometrics in food analysis | 8 |
| Unit 2 | Spectroscopic Techniques: UV–Visible spectroscopy, Infrared (FTIR) and Near-Infrared (NIR) spectroscopy, Fluorescence and Phosphorescence spectroscopy, Atomic Absorption (AAS) and Atomic Emission spectroscopy, Inductively Coupled Plasma–Mass Spectrometry (ICP–MS), Raman and Nuclear Magnetic Resonance (NMR) spectroscopy and Applications in food composition, adulteration, and trace element analysis | 9 |
| Unit 3 | Chromatographic and Separation Techniques: Principles of chromatography: adsorption, partition, ion exchange, exclusion, Gas Chromatography (GC) and detectors (FID, ECD, TCD, MS), High-Performance Liquid Chromatography (HPLC) and detectors (UV, PDA, MS), Ultra-High-Performance Liquid Chromatography (UHPLC), Supercritical Fluid Chromatography (SFC), Capillary Electrophoresis (CE) and Capillary Electrochromatography (CEC) and Sample derivatization and matrix cleanup (SPE, SPME, QuEChERS) | 9 |
| Unit 4 | Thermal, Rheological, and Surface Characterization Techniques: Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Differential Thermal Analysis (DTA), Dynamic Mechanical Analysis (DMA), Rheometry and viscoelastic characterization, Texture Profile Analysis (TPA), Surface and interface analysis (SEM, TEM, AFM), and Microstructure and crystallinity studies (XRD) | 9 |
| Unit 5 | Emerging and Integrated Analytical Approaches: Hyphenated techniques: GC–MS, LC–MS/MS, ICP–MS, LC–NMR, Metabolomics, Proteomics, and Lipidomics in food research, Biosensors and nano biosensors in food authentication, Hyperspectral and multispectral imaging in food quality evaluation, Isotopic ratio mass spectrometry (IRMS) for food origin tracing, Artificial intelligence and machine learning in analytical data interpretation and Green and sustainable analytical methods | 8 |
| Recommended Books: Nielsen, S. S. (Ed.). (2017). Food analysis (5th ed.). Springer. https://doi.org/10.1007/978-3-319-45776-5Nollet, L. M. L., & Toldrá, F. (Eds.). (2015). Handbook of food analysis (3rd ed., Vols. 1–2). CRC Press. https://doi.org/10.1201/b18668Otles, S. (Ed.). (2008). Handbook of food analysis instruments. CRC Press.Wrolstad, R. E., Acree, T. E., An, H., Decker, E. A., Penner, M. H., Reid, D. S., Schwartz, S. J., Shoemaker, C. F., & Sporns, P. (Eds.). (2004). Handbook of food analytical chemistry: Water, proteins, enzymes, lipids, and carbohydrates. Wiley-Interscience. https://doi.org/10.1002/0471709085Toldrá, F. (Ed.). (2013). Advanced spectroscopic techniques for food quality. Academic Press.Kaur, P., & Singh, S. (2021). Advanced food analysis tools: Techniques and applications. Elsevier. https://doi.org/10.1016/C2020-0-02776-3Stewart, G. G., & Whitaker, J. R. (Eds.). (2012). Modern methods of food analysis. Springer. https://doi.org/10.1007/978-94-011-7379-7FSSAI. (2021). Manual of methods of analysis of foods. Food Safety and Standards Authority of India. Retrieved from https://fssai.gov.in | ||
| FEPHD17 | Advanced Statistical Methods | (2-1-0) |
| Unit 1 | Introduction to statistics, data collection in food processing and representation, graphical representation using different tools, Measurement of central tendency- mean, median, mode, measures of dispersion-range, variance, standard deviation, range, quarterly deviation, mean deviation, standard deviation, coefficient of variation. | 8 |
| Unit 2 | Testing of Hypothesis: null and alternate hypotheses, types of errors: type-1 and type-2, p-values and level of significance, one-sample t-tests, two-sample t-tests, applications in consumer and food product testing, correlation and regression analysis, simple linear regression, multiple linear regression | 9 |
| Unit 3 | Experimental design, types of design, one-way ANOVA, two-way ANOVA, and Interaction effects, goodness of fit, post-hoc tests and pairwise comparisons, applications in food quality testing and analysis | 9 |
| Unit 4 | Consumer research for product development: sensory evaluation, discrimination tests, descriptive analysis, consumer testing procedures, flavour description terminologies, anatomy and physiology of sensory systems (sight, taste, smell, touch, and hearing), correlation of sensory and instrumental measurements, consumer sensory and market research | 9 |
| Unit 5 | Statistical process control: multivariate analysis, principal component analysis, cluster analysis, factor analysis, case studies in food quality analysis and report writing, data collection for a given problem, and statistical analysis and data interpretation. | 8 |
| Recommended Books: Hogg, R. V., McKean, J., & Craig, A. T. (2019). Introduction to mathematical statistics (8th ed.). Pearson.Casella, G., & Berger, R. L. (2021). Statistical inference (2nd ed.). Cengage Learning.Ross, S. M. (2014). Introduction to probability and statistics for engineers and scientists (5th ed.). Academic Press.Wackerly, D. D., Mendenhall, W., & Scheaffer, R. L. (2014). Mathematical statistics with applications (7th ed.). Cengage Learning.Montgomery, D. C., & Runger, G. C. (2018). Applied statistics and probability for engineers (7th ed.). Wiley.Gupta, S. C., & Kapoor, V. K. (2020). Fundamentals of mathematical statistics. Sultan Chand & Sons. Gacula Jr, M. C. (2013). Statistical methods in food and consumer research. Elsevier.Heymann, H., & Lawless, H. T. (2013). Sensory evaluation of food: principles and practices. Springer Science & Business Media. Montgomery, D. C. (2017). Design and analysis of experiments. John wiley & sons. | ||
