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Birla Institute of Technology BIRLA INSTITUTE OF TECHNOLOGY CHOICE BASED CREDIT SYSTEM (CBCS) CURRICULUM (Effective from Academic Session: Monsoon 2018) NAME OF THE PROGRAMME IMSc. (FOOD TECHNOLOGY) NAME OF THE DEPARTMENT CHEMICAL ENGINEERING Page 1 of 298 Institute Vision To become a Globally Recognised Academic Institution in consonance with the social, economic and ecological environment, striving continuously for excellence in education, research, and technological service to the National needs. Institute Mission ● To educate students at Undergraduate, Postgraduate, Doctoral, and Post-Doctoral levels to perform challenging engineering and managerial jobs in industry. ● To provide excellent research and development facilities to take up Ph.D. programmes and research projects. ● To develop effective teaching learning skills and state of art research potential of the faculty. ● To build national capabilities in technology, education, and research in emerging areas. ● To provide excellent technological services to satisfy the requirements of the industry and overall academic needs of society. Page 2 of 298 Department Vision: To be a center of excellence for the provision of effective teaching/learning, skill development and research in the areas of chemical engineering and allied areas through the application of chemical engineering principles. Department Mission 1) To educate and prepare graduate engineers with critical thinking skills in the areas of chemical engineering & polymer science and engineering, who will be the leaders in industry, academia and administrative services both at national and international levels. 2) To inculcate a fundamental knowledge base in undergraduate students which enable them to carry out post-graduate study, do innovative interdisciplinary doctoral research and to be engaged in long-life learning. 3) To train students in addressing the challenges in chemical, petrochemical, polymer and allied industries by developing sustainable and eco-friendly technologies. Page 3 of 298 Graduate Attributes 1. Disciplinary knowledge and skills: Capable of demonstrating comprehensive knowledge and understanding of major concepts of food processing and its sub fields 2. Communication skills: Ability to express thoughts and ideas effectively in writing and orally and communicate with others using appropriate media. 3. Critical Thinking: Capability to apply analytical thought to a body of knowledge, analyse and evaluate evidence. 4. Problem solving: Capacity to extrapolate from what one has learned and apply their competencies to solve different kinds of non-familiar problems, rather than replicate curriculum content knowledge; and apply one‟s learning to real life situations. 5. Research related skills: Ability to recognize cause and effect relationship, define problems, formulate hypotheses and draw conclusions. Ability to plan, execute, report the results of an experiment or an investigation. 6. Cooperation/ Team work: Ability to work effectively with diverse teams, act together as a group or a team and work efficiently as a member of team. 7. Scientific Reasoning: Ability to analyse, interpret and draw conclusions from quantitative/ qualitative data 8. Information/ Digital literacy: Capability to use ICT in a variety of learning situations. 9. Self directed learning: Ability to work independently, identify appropriate resources required for a project and manage a project 10. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of engineering practice. 11. The Engineer and Society: Apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to professional engineering practice. 12. Project Management and Finance: Demonstrate knowledge and understanding of engineering and management principles and apply these to one‟s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments. Page 4 of 298 Programme Educational Objectives (PEOs) PEO 1: To develop knowledge and understanding about systems in the production, processing and consumption of food and an appreciation of their impact on society. PEO 2: To impart knowledge about the nature of food and human nutrition and an appreciation of the importance of food to health. PEO 3: To build up skills in researching, analyzing and communicating issues related to food preservation, processing, storage and packaging. PEO 4: To enhance skills in experimenting with and development of food products and equipment by applying theoretical concepts. PEO 5: To develop skills in designing, implementing and evaluating solutions to food industry situations. (A) Programme Outcomes (POs) IMSc Graduates will be able to: 1. Disciplinary knowledge and skills: Capable of demonstrating comprehensive knowledge and understanding of major concepts of food processing and its sub fields 2. Communication skills: Ability to express thoughts and ideas effectively in writing and orally and communicate with others using appropriate media. 3. Critical Thinking: Capability to apply analytical thought to a body of knowledge, analyse and evaluate evidence. 4. Problem solving: Capacity to extrapolate from what one has learned and apply their competencies to solve different kinds of non-familiar problems, rather than replicate curriculum content knowledge; and apply one‟s learning to real life situations. 5. Research related skills: Ability to recognize cause and effect relationship, define problems, formulate hypotheses and draw conclusions. Ability to plan, execute, report the results of an experiment or an investigation. 6. Cooperation/ Team work: Ability to work effectively with diverse teams, act together as a group or a team and work efficiently as a member of team. 7. Scientific Reasoning: Ability to analyse, interpret and draw conclusions from quantitative/ qualitative data 8. Information/ Digital literacy: Capability to use ICT in a variety of learning situations. Page 5 of 298 9. Self directed learning: Ability to work independently, identify appropriate resources required for a project and manage a project 10. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of engineering practice. 11. The Engineer and Society: Apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to professional engineering practice. 12. Project Management and Finance: Demonstrate knowledge and understanding of engineering and management principles and apply these to one‟s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments. (B) Programme Specific Outcomes (PSOs) PSO 1: Students will develop ability to evaluate the impact and apply good manufacturing practices in food industry on the individual, society & environment with success skills in interpretation, communication, critical thinking, interaction, information acquisition, organization, professionalism, leadership, auto-didactics and life-long-learning. PSO 2: Students will develop ability to explain the role of nutrients in human health and develop, prepare and present food products using modern processing, preservation and packaging techniques, and lean to analyze them in quality perspective. PSO 3: Students will be prepared to be professionals with the skills and know-how that will enable them to explain and understand manufacturing processes and technologies used in the production of food products, examine the nature and extent of the food industry, justify processes of food product manufacturing and equipment design in terms of market, technological and environmental considerations. Page 6 of 298 PROGRAMME COURSE STRUCTURE (ALL SEMESTERS) BIRLA INSTITUTE OF TECHNOLOGY- MESRA, RANCHI NEW COURSE STRUCTURE - To be effective from academic session 2018- 19 Based on CBCS & OBE model Recommended scheme of study For B.Sc and Integrated M.Sc in Food Technology Semester/ LEVE Catego Course Courses Mode of delivery & credits Total Session of L ry Code L-Lecture; T-Tutorial;P-Practicals Credit Study of s (Recommen course C- ded) Credit s L T P C (Periods/w (Periods/w (Periods/w eek) eek) eek) THEORY FIRST FIRST BS PH 113 Physics 3 1 0 4 Monsoon MA 103 Mathematics I 3 1 0 4 GE CS 101 Programming for 3 1 0 4 problem solving PC BE 203 Microbiology 3 0 0 3 LABORATORY BS PH114 Physics Lab 0 0 3 1.5 CS 102 Programming for 0 0 3 1.5 problem solving Lab GE PE 101 Workshop Practises 0 0 3 1.5 MC MC NCC/ NSS/PT & 1 101/102/103 Games/ Creative /104 Arts 20.5 THEORY SECOND FIRST BS CE101 Environmental 2 0 0 2 Spring Science CH 101 Chemistry 3 1 0 4 MA 107 Mathematics II 3 1 0 4 SECO HSS MT 123 Business 2 0 2 3 ND communication FIRST GE EC 101 Basics of 3 1 0 4 Electronics & Communication Engineering LABORATORY SECO PC BE 201 Microbiology Lab 0 0 3 1.5 ND FIRST BS CH 102 Chemistry Lab 0 0 3 1.5 GE EC 102 Electronics and 0 0 3 1.5 Communication Lab MC MC NCC/ NSS/PT & 1 105/106/107 Games/ Creative /108 Arts 22.5 THEORY Page 7 of 298 THIRD SECO PC FT201 Food Chemistry 4 0 0 4 Monsoon ND FT 202 Introduction to Food 3 0 0 3 Engineering FT 203 Food Microbiology 4 0 0 4 FT204 Basics of Food 4 0 0 4 Processing & Preservation FT 205 Introduction to 4 0 0 4 Agricultural Practices LABORATORY PC FT 206 Food Chemistry Lab 0 0 4 2 FT 207 Food Preservation 0 0 4 2 Lab FT208 Food Microbiology 0 0 4 2 Lab MC MC NCC/ NSS/PT & 1 201/202/203 Games/Creative
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