BANGLADESH TECHNICAL EDUCATION BOARD

Agargaon, Dhaka-1207

4-YEAR DIPLOMA-IN-ENGINEERING PROGRAM

SYLLABUS (PROBIDHAN-2016)

FOOD TECHNOLOGY
TECHNOLOGY CODE: 669

7th SEMESTER
 DIPLOMA IN ENGINEERING
PROBIDHAN-2016

FOOD TECHNOLOGY (669)

7th SEMESTER

Marks
Sl. Subject Theory Practical
Name of the subject T P C Total
No Code Cont. Final Cont. Final
assess exam assess exam
Food Engineering
1 66971 3 3 4 60 90 25 25 200
Operation-2
Food Processing Industries -
2 66972 3 3 4 60 90 25 25 200
2
Food Quality Control &
3 66973 2 3 3 40 60 25 25 150
Assurance
4 66974 Confectionery Products 2 3 3 40 60 25 25 150
5 66975 Food Analysis 2 3 3 40 60 25 25 150
6 66976 Food Engineering Project 0 6 2 0 0 50 50 100
Innovation &
7 65853 2 0 2 40 60 0 0 100
Entrepreneurship
Total 14 21 21 280 420 175 175 1050
66971 Food Engineering Operations-2 T PC
3 3 4
AIMS
• To be able to understand the basic concept of food engineering operation.
• To be able to operate the food plants and equipment.
• To be able to maintain food plants and equipment.
• To be able to solve the engineering problems of different food industries.

SHORT DESCRIPTION
Criteria of selection and supply of improved raw materials in food process industry; Importance of
cleaning of raw materials prior to processing; Methods of sorting and grading of raw materials in food
processing; Principles of size reduction, screening in food industry; Size reduction equipment; Filtration;
Extraction of fats and oils in industry by solvents; Expression; Sedimentation and Centrifugation and
their application in food industry; Rheology of food; Heat Transfer equipments; Microwave heating;
Dehydration of food and Drying equipment.

DETAIL DESCRIPTION
Theory:
1. Understand the criteria of selection and supply of improved raw materials in food process industry.
1.1 List 4 main directions in which the suitability and supply of improved raw materials may be
insured.
1.2 List five characteristics for which the selection of variety is improved.
1.3 Describe the role of colour characteristics, shape characteristics, flavor characteristics, texture
characteristics, maturation characteristics and functional properties in variety selection of raw
materials.
1.4 Describe the damage of raw materials caused by:
(i) Unsuitable materials handling techniques.
(ii) Poor container designs.
(iii) Improper transportation system and
(iv) Lack of suitable storage condition.
2. Understand the importance of cleaning of raw materials prior to processing.
2.1 Define cleaning.
2.2 List the functions of cleaning of raw materials in a food industry.
2.3 Describe with examples, the types of contaminate most frequently encountered in food
processing.
2.4 Describe the following dry cleaning methods of raw materials in food industry.
(i) Screening.
(ii) Abrasion cleaning.
(iii) Aspiration cleaning.
(iv) Magnetic cleaning.
2.5 List the equipment used in cleaning methods.
2.6 Describe the following wet cleaning methods:
(i) Soaking.
(ii) Spray washing.
(iii) Floating washing.
(iv) Ultrasonic cleaning
(v) Dewatering.
2.7 Describe with flow diagram the combination cleaning for wheat prior to milling.
3. Understand the methods of sorting of raw materials in food processing industry.
3.1 Define Sorting.
3.2 Mention four reasons of sorting.
3.3 List the name of equipment commonly used in sorting raw materials.
3.4 Describe the following methods of sorting of food raw materials diagrammatically:
(i) Weight sorting
(ii) Size sorting.
(iii) Shape sorting
(iv) Photometric sorting.
4. Understand the method of grading of raw materials in food processing industry.
4.1 Define grading.
4.2 Distinguish between sorting and grading.
4.3 List the factors of grading of raw materials which determine the quality of foods.
4.4 Describe manual grading and machine grading.
4.5 Mention the advantages and disadvantages of manual grading and machine grading.
4.6 Discuss the purpose of grading of foods.
4.7 Describe principles and laws of grinding.
5. Understand the principles of size reduction and their application in food industry.
5.1 Define size reduction.
5.2 List the reasons of size reduction of solids in food processing operations.
5.3 Mention various types of size reduction.
5.4 Explain reduction ratio.
5.5 Discuss theory of size reduction.
5.6 Describe a typical size reduction flow sheet for solids used in food industry.
5.7 Applications of size reduction in food processing.
6. Understand the size reduction equipments.
6.1 List the size reduction equipments in food processing operations.
6.2 Describe Jaw crushers and their function.
6.3 Describe the action of a hammer mill.
6.4 Describe a disc mill/plate mill and its functions.
6.5 Describe a ball mill and its working principle.
6.6 Describe a roller mill and its uses.
6.7 Describe a knife cutters and their function.
7. Understand the screening and screening equipment.
7.1 Define screening.
7.2 Describe the following screening terminology:
(i) Under size.
(ii) Over size.
(iii) Screen aperture.
(iv) Mesh number.
(v) Screen interval.
(vi) Tyler standard.
(vii) British standard.
(viii) U S Bureau of standard.
7.3 List different types of industrial screens.
7.4 Discuss factors affecting the efficiency of a screening operation.
8. Understand the industrial process of filtration.
8.1 Define filtration.
8.2 Describe different types of filter media and their application in food industry.
8.3 Define filter aids.
8.4 Describe the characteristics of filter aids.
8.5 Describe the construction and working principle of the following filter press diagrammatically:
(i) Vertical plate filter press.
(ii) Horizontal plate filter press.
(iii) Shell and leaf pressure filter.
(iv) Rotary drum vacuum filter press.
(v) Rotary drum disc filter press.
(vi) RO filter.
8.6 Discuss the applications of filtration equipment in the food industry.
9. Understand the extraction of fats and oils in industry by solvents.
9.1 Define solvent extraction.
9.2 List the solvents used for the extraction of edible oils from oils seeds and nuts.
9.3 Discuss the effect of temperature, viscosity and agitation on the rate of extraction of soya bean.
9.4 Draw a flow diagram with all unit operations involved in the extraction of soya bean
oil/essential oil.
9.5 Describe a batch extraction unit diagrammatically.
9.6 Describe a semi continuous and a continuous extraction unit diagrammatically.
10. Understand the expression process.
10.1 Mention the necessity of expression.
10.2 List methods of expressing the liquid from the solid liquid matrix.
10.3 List the factors responsible for an efficient expression process.
10.4 Describe the working principle of the following presses diagrammatically:
(i) Hydraulic press and cage press.
(ii) Roller press
(iii) Screw press.
11. Understand the sedimentation and centrifugation and their application in food industry.
11.1 Define sedimentation and centrifugation.
11.2 Factor effects of sedimentation and centrifugation.
11.3 Describe a sedimentation process.
11.4 Explain the theory of centrifugal separation of two immiscible liquids and a solid liquid system
with diagram.
11.5 Describe the construction and working principle of disc bowl centrifuge and basket centrifuge.
11.6 List sedimentation & centrifugal equipments with their application in food industry.
12. Understand the rheology of foods.
12.1 Mention rheology of foods.
12.2 Define viscosity and Newton’s Law of viscosity.
12.3 Discuss about Newtonian and Non-Newtonian fluids.
12.4 Discuss effect of temperature on viscosity
12.5 Describe a capillary tube viscometer with a neat diagram.
12.6 Describe a coaxial cylinder type viscometer with a neat diagram.
12.7 Solve the problems on the rheology of foods.
13. Understand the heat transfer equipment.
13.1 List various methods of heat transfer.
13.2 List various types of heat transfer equipment used in food processing industries.
13.3 Define heat exchanger.
13.4 Describe a typical shell-and-tube heat exchanger.
13.5 Describe a plate heat exchanger.
13.6 Solve the problems on heat exchanger.
14. Understand the microwave heating.
14.1 Define microwaves.
14.2 Mention their frequency ranges.
14.3 Discuss microwaves generate heat in a food material.
14.4 Define loss factor of food material.
14.5 Discuss the benefits of using microwave heating systems in food processing.
14.6 Describe the various applications of microwave heating in food processing.
14.7 Describe the hazards of microwave heating when applied in food processing.

PRACTICAL:
1. Determine the reduction ratio and the effects of feed rate on particle size during milling by ball mill/
hammer mill.
1.1 Select and Collect PPE, tools, equipments & dried raw sample.
1.2 Clean tools, equipments and work area.
1.3 Check the electric line and connection.
1.4 Sort dried raw sample and reduce moisture by using dryer.
1.5 Keep dried sample in hammer mill hopper.
1.6 Start equipment & collect crushed sample.
1.7 Shutdown the machine & Clean and maintain tools, equipments and work area.
1.8 Calculate the reduction ratio.

2. Separate the crush materials by using a sieve shaker.

2.1 Select and Collect PPE, tools, equipments & dried raw sample.
2.2 Clean tools, equipments and work area.
2.3 Check the electric line and connection.
2.4 Keep dried raw sample in Sieve shaker.
2.5 Start equipment until certain time.
2.6 Shutdown the machine & Collect crushed sieved sample.
2.7 Clean and maintain tools, equipments and work area.

3. Determine the rate of filtration at a given constant pressure difference in a vertical plate and frame
filter press using CaCO3 water slurry/Sugar syrup/mustard oil.
3.1 Select and Collect PPE, tools, equipments & sample.
3.2 Clean tools, equipments and work area.
3.3 Check the electric line and connection.
3.4 Keep sample in proper position.
3.5 Start equipment until certain time.
3.6 Shutdown the machine & Collect filtered sample.
3.7 Clean and maintain tools, equipments and work area.
3.8 Calculate the filtration rate.
4. Separate solids form liquid by using a basket centrifuge.
4.1 Select and Collect PPE, tools, equipments & sample.
4.2 Clean tools, equipments and work area.
4.3 Check the electric line and connection.
4.4 Keep sample in proper position.
4.5 Start equipment until certain time & Collect solid-Liquid material.
4.6 Shutdown the machine & Clean and maintain tools, equipments and work area.
5. Operate a shell and tube heat exchanger.
5.1 Select and Collect PPE, tools, equipments & sample.
5.2 Clean tools, equipments and work area.
5.3 Check the electric line and connection.
5.4 Take initial reading.
5.5 Keep sample in shelf drier.
5.6 Start equipment until certain time.
5.7 Shutdown the machine and Take final reading.
5.8 Clean and maintain tools, equipment and work area.
6. Solve problems on the rheology of foods.
7. Extract oil from oil seeds by using an extraction unit.
7.1 Select and Collect PPE, tools and equipments.
7.2 Clean tools, equipments and work area.
7.3 Check the electric line and connection.
7.4 Set up proper time & temperature.
7.5 Start equipment & extract oil.
7.6 Shutdown the machine & Clean and maintain tools, equipments and work area.
8. Measure the viscosity of any liquid/semi solid food products.
8.1 Select and Collect PPE, tools, equipments and sample.
8.2 Clean tools, equipments and work area.
8.3 Measure viscosity of sample liquids.
8.4 Shutdown the machine & Clean and maintain tools, equipments and work area.
9. Operate a microwave oven and warm up the food products.
9.1 Select and Collect PPE, tools and equipments.
9.2 Clean tools, equipments and work area.
9.3 Check the electric line and connection.
9.4 Set up proper time and temperature.
9.5 Start equipment & Warm up sample foods.
9.6 Shutdown the machine & Clean and maintain tools, equipments and work area.
10. Produce powder milk from whole milk by using spray dryer.
10.1 Select and Collect PPE, tools and equipments.
10.2 Clean tools, equipments and work area.
10.3 Check the electric line and connection.
10.4 Set up proper time, temperature & flow rate.
10.5 Start equipment & produce powder milk.
10.6 Shutdown the machine & Clean and maintain tools, equipments and work area.
11. Solve problems on heat exchanger.
REFERENCE BOOKS
1. Food Engineering Operations by J. B Brennan, J. R. Butters, N. D. Cowwell & A. E. V Lilly.
2. Fundamentals of Food Engineering by D. G. Rao.
3. Principles of Food Science Part – II (Practical Principle of Food Preservation) by Marens Kaerl,
Owes R. Fennema & Daryl B Lund.
4. Chemical Engineering Vol I & II by Coulson & J. F Richardson.
5. Chemical Engineering Vol III by Richardson & Peacock.
6. Chemical Engineering Vol –IV by J. R. Backhust and J. H. Harker
7. Chemical Engineering Hand Book by Perry.
8. Unit Operations of Chemical Engineering (Vol I & Vol- II) by P. Chattapadhyoy.
9. Unit Operations of Chemical Engineering by W. L. McCable & J. C. Smith
10. Introduction to Chemical Engineering by Badger and Banchero.
11. Elementary Chemical Engineering by Peter
12. Engineering for Dairy and Food Products. by Arthur W. Farral.
13. Food Processing Plants Vol – I & II
66972 Food Processing Industries – 2 T P C
3 3 4
AIMS
• To be able to understand the basic concept of fish, poultry, meat processing.
• To be able to understand fish products, meat products, paltry products and spices.
• To be able to produce different fish products meat products, paltry products and spices.

SHORT DESCRIPTION
Basic concept of fish, Canning fish, drying of fish, Preservation of fish by salt curing, Meat and meat
product. Poultry and poultry product, storage of poultry, Egg products, milk and milk products.

DETAIL DESCRIPTION
Theory:
1. Understand the basic concept of fish processing.
1.1 Explain fish processing.
1.2 State general principle of fish processing.
1.3 Mention the fish deterioration.
1.4 Describe effective fish handling practice.
1.5 Explain different type of fish processing.
1.6 Describe causes of spoilage of fish.
2. Understand the canning of fish.
2.1 Define canning of fish.
2.2 Describe methods of fish canning with flow chart.
2.3 Describe the necessary treatment of fish before canning.
2.4 Describe the method of exhausting of can.
2.5 Describe the method of obtaining a vacuum in can.
3. Understand the drying of fish.
3.1 Describe the dehydration of fish.
3.2 Describe the method of drying fish.
3.3 Describe the factors affected the drying fish
3.4 Describe the method of vacuum contact drying of fish.
3.5 Describe the method of freeze drying of fish.
4. Understand the preservation of fish by salt curing.
4.1 Define salt curing of fish.
4.2 Describe the principle of salt curing.
4.3 Describe the method of salt curing of fish.
4.4 Describe the spoilage of salted fish.
4.5 Describe the method of prevention of spoilage of salted fish.
5. Understand the basic concept of meat processing.
5.1 Explain meat processing.
5.2 Mention equipment use in meat processing.
5.3 Describe meat processing technologies such as cutting, chopping, salting, smoking and curing.
5.4 Mention selection and grading of raw materials for meat processing.
5.5 Describe nutritional value of meat and meat products.
6. Understand the meat and meat products.
6.1 Describe the sources of meat.
6.2 Describe the composition of meat.
6.3 Describe the slaughtering methods of animal.
6.4 Describe the reasons of contamination of meat.
 6.5 Describe the causes of spoilage of meat.
6.6 Describe the necessity of pre inspection.
6.7 Describe the principle of post marten examination.
7. Understand the preservation of meat.
7.1 Describe the method of preservation of meat by freezing.
7.2 Describe the method of preservation of meat by canning.
7.3 Describe the method of preservation of meat by freeze drying method.
7.4 Describe the curing and smoking of meat.
7.5 Describe the necessity of cooking meat.
7.6 Describe corned beef.
7.7 Describe stew, boiling, steaming, roasting and frying of meat.
8. Understand the poultry processing.
8.1 Define poultry.
8.2 Explain poultry processing.
8.3 Describe major steps in poultry processing.
8.4 State slaughtering, bleeding and scalding.
8.5 Explain boning and size reduction.
9. Understand the poultry products.
9.1 Describe the sources of contamination of poultry products.
9.2 Describe the techniques of poultry dressing.
9.3 Describe the method of preparation of poultry.
9.4 Describe the grading of poultry.
9.5 Describe manufacturing of chicken soup.
10. Understand the storage of poultry.
10.1 Describe the method of storage of poultry.
10.2 Describe freezer burn of poultry.
10.3 Describe the changes in quality of frozen poultry during storage.
10.4 Describe still air freezing, blast freezing, and liquid freezing and freezing with liquid gases.
11. Understand the freeze drying of poultry meat.
11.1 Define freeze drying.
11.2 Describe the advantages of freeze drying poultry meat.
11.3 Describe the processing of freeze drying.
11.4 Describe the preparation and handling of poultry for freeze drying.
11.5 Describe the problems in freeze drying poultry meat.
12. Understand the cooking and barbecuing poultry.
12.1 List different methods of cooking poultry meat.
12.2 Describe the method of frying poultry meat.
12.3 Describe the broiling cooling method for poultry meat.
12.4 Describe the method of preparing roasted chicken.
12.5 Describe the method of barbecuing poultry.
13. Understand the egg products and egg preservation.
13.1 Describe the structure of egg.
13.2 Describe the function egg white.
13.3 Baking effect of egg.
13.4 Describe the chemical composition of egg.
13.5 Describe the method of transportation of egg.
13.6 Describe spoilage of egg.
13.7 Describe the methods of preservation of egg.
 13.8 Describe the method of preparing powdered egg.
14. Understand the milk & storage methods of milk.
14.1 Describe the characteristics of milk.
14.2 Mention the composition of milk.
14.3 Describe the methods of storage of milk.
14.4 Describe two general method of pasteurization of milk.
14.5 Describe the process of manufacturing sterilized milk.
14.6 Describe the method of manufacturing of skim milk.
14.7 Describe the methods of preparation of evaporated milk.
14.8 Describe the methods of manufacture of sweetens condensed milk.

PRACTICAL:
1. Curing of fish by salt.
1.1 Collect Fish and Equipment
1.2 Clean Fish and cut.
1.3 Remove water.
1.4 Add salt and stick
1.5 After 5days add more salt
1.6 Add more salt after 15 days
1.7 Check water activity
1.8 And pack
2. Prepare fish Cutlet.
2.1 Collect Fish and Equipment
2.2 Clean Fish and cut.
2.3 Remove born.
2.4 Add others ingredients and mixed well.
2.5 Make a past
2.6 Fry
2.7 And pack
3. Prepare canned fish/meat.
3.1 Collect Fish and Equipment.
3.2 Clean Fish and cut.
3.3 Soak in salt water.
3.4 Remove salty water and dry fish.
3.5 Filled in can with others ingredients.
3.6 Sealed and sterilized.
3.7 Cooled and label
3.8 Store.
4. Prepare Dry fish/meat.
4.1 Collect Fish and Equipment.
4.2 Clean Fish and cut.
4.3 Dry in sun or dryer.
4.4 Check moisture 6% than stop drying.
4.5 Pack in Plastic packet.
4.6 Store.
5. Prepare Fried Chicken.
5.1 Collect Chicken and Equipment.
5.2 Clean and cut.
 5.3 Make breeder
5.4 Coated Chicken by breeder.
5.5 Fry in deep fryer.
5.6 Fry 150c temperature 12-15 min.
6. Prepare poultry Canning.
6.1 Collect Chicken and Equipment.
6.2 Clean and cut.
6.3 slice
6.4 brining/marinade
6.5 Heat treatment.
6.6 Canning.
7. Prepare chicken roast.
7.1 Collect Chicken and Equipment.
7.2 Clean and cut.
7.3 slice
7.4 marinade
7.5 Heat treatment.
7.6 Roasting.
8. Prepare chicken soup.
8.1 Collect Chicken and Equipment.
8.2 Clean and cut.
8.3 slice
8.4 marinade
8.5 Heat treatment.
8.6 prepare soup.
9. Prepare egg powder.
9.1 Collect eggs and Equipment.
9.2 Clean and Deshelling.
9.3 Blending.
9.4 Drying & milling
10. Prepare egg pudding.
10.1 Collect eggs and Equipment.
10.2 Clean and Deshelling.
10.3 Blending with other ingredients.
10.4 Baking
11. Prepare yogurt from whole milk.
11.1 Collect milk and Equipment.
11.2 Clean equipment.
11.3 Heating milk
11.4 Cooling & add culture
11.5 Place incubator.

REFERENCE BOOKS
1. Fish Processing and Handling -by Burger, Cutting & loven.
2. Food Processing Industries-SiRi.
3. Food Process Industries -by S. C. Duldy.
4. Agro Based and Processed Food Products-EiRi
5. Food technology Processing and Laboratory Control-F.Aylward.
6. Poultry Meat Processing and Quality-G.C Mead.
7. Industrial Fishery Technology -by Manrice E. Stausby
8. Principles of Food Packaging -by R. Hicks.
9. Food Science and Technology -by Magnus Pyke.
10. Food Science Chemistry and Experimental Foods -by Dr. M. Swaminathan
11. The Technology of Food Preservation -by Norman W Desrosier.
12. Food Processing Plants (Vol I & II) -by Slade
13. Principles of Dairy Processing -by Wanner J. N.
14. Food Processing and Preservation-B.Sivasankar
15. Encyclopedias of Food Technology -by Johnson and Peterson.
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17. Lv`¨ I w`bKvj, †gvt Bw`ªm
66973 Food Quality Control & Assurance T P C
2 3 3
AIMS
• To be able to understand the food laws, food standards and food quality control systems.
• To be able to acquaint with modern methods of food analysis.
• To be able to acquaint with food quality control equipment.
• To be able to perform experiments on food quality control.

SHORT DESCRIPTION
Quality control of food; Food laws and Safety; Food standard organizations; moisture in raw materials &
finished products.; quality attributes of water ; quality attributes of beverage product ;Methods of
determination of chemical preservation in food; Quality attributers of foods; Food pigments; Food
colour and food flavour; Textural properties of foods; New product development and sensory
evaluation of foods; quality attributes of fish, meat & poultry products; Sanitation condition in food
processing plant.

DETAIL DESCRIPTION
Theory:
1. Understand the quality control of food.
1.1 Define food quality and food quality control.
1.2 Describe the importance of food quality control.
1.3 Explain the responsibilities of a quality control department.
1.4 Describe inspection planning for raw materials, intermediate products and finished products in a
food industry.
1.5 Explain the faults and its causes for incoming materials, in process products and finished goods.
1.6 Define quality assurance.
1.7 What is traceability, Authorization, to use a SOP.

2. Understand the food laws and food safety.

2.1 Define food laws and Food safety.
2.2 Describe national food laws, food Standard, Codex Alimentation and EEC food laws.
2.3 Define National food principle 2013.
2.4 Role of National food principle 2013 for prevent of food adulteration & Development of quality
food product in Bangladesh.
2.5 Describe the significance of food laws and safety to consumers.
2.6 Role of Food Safety Authority in Bangladesh.

3. Understand Food Standard/ Organization.

3.1 Define ISO & HACCP
3.2 Explain the certificating process of ISO.
3.3 Explain the seven principle of HACCP.
3.4 Role of BSTI to prevent food adulteration
3.5 Process of BSTI license for food process industry.
3.7 Briefly describe GMP, MHSDS, GHP, GLP, FAO, WHO.
4. Understand the role of moisture in raw materials & finished products.
4.1 Define moisture.
4.2 Describe the methods of moisture control in food product.
4.3 Effects of moisture in self life of food product.
4.4 List the methods and instruments of moisture measurement in foods.
4.5 Describe the methods of determination of moisture in foods by using moisture analyzers, drying
oven and Bidwell & Starling distillation apparatus.

5. Understand the quality attributes of water.

5.1 Define drinking water.
5.2 Mention the Properties of drinking water.
5.3 Mention the impurities of drinking water.
5.4 List quality parameters of drinking water.
5.5 Describe the methods of PH test in drinking water.
5.6 Describe the methods of TDS test in drinking water.
5.7 Describe the methods of iron test in drinking water.
5.8 Explain the methods of chlorine test in drinking water.
5.9 Describe the methods of O3 Test in drinking water.

6. Understand the quality attributes of beverage product.

6.1 Define beverage product.
6.2 Mention the classification of beverage product.
6.3 Define 0 Brix.
6.4 Describe the methods of 0 Brix test in beverage product.
6.5 Define % of acidity.
6.6 Explain the methods of acidity test in beverage product.
6.7 Devine viscosity.
6.8 Describe the methods of viscosity test in beverage product.

7. Understand the methods of determination of chemical preservatives in foods.

7.1 Define food Additives.
7.2 Explain E-Number & GRAS list.
7.3 List of preservatives with use quantity.
7.4 Explain free and bound sulphur dioxide (SO2).
7.5 Describe the analytical methods of measuring SO2 present in chemically preserved foods
(Monier Williams method.)
7.6 Describe the titration methods of estimation of Benzoic acid.

8. Understand the quality attributes of foods.

8.1 List different quality attributes of foods.
8.2 Explain colour of foods.
8.3 Mention gloss of foods.
8.4 List different pigments used in food.
8.5 List different food colour used in foods.
8.6 Describe the sensitivity of the tongue.
8.7 Describe the test sensitivity.
8.8 Describe the test sensitivity of the tongue.
9. Understand the food pigments, food colour and food flavour.
9.1 Define food pigments, food colour and food flavour.
9.2 Discuss the importance of colour in foods.
9.3 Differentiate between natural & synthetic colour.
9.4 Effects of synthetic colour & flavour in human body
9.5 Discuss the flavour enhancement.
9.6 Discuss the advantages and disadvantages of natural and synthetic flavour.
9.7 Differentiate between flavour and off-flavour.

10. Understand the texture properties of foods.

10.1 Define food texture.
10.2 Describe the textural characteristics of food.
10.3 List the instruments used to perform different physical tests for specific sensory reactions.
10.4 Describe the principle of measurement of texture.
11. Understand the New product development and sensory evaluation of foods.
11.1 Describe R&D steps.
11.2 Idea generation, scanning, products development process.
11.3 Define organoleptic test of foods.
11.4 State the aims of sensory evaluation of food.
11.5 Describe how sensory evaluation is organised in determining food quality.
11.6 Describe the requirements for the sensory evaluation of foods.
11.7 List the names of taste method used for the sensory evaluation of food.
11.8 Describe Duo/Trio, Tiangle and Rank methods of sensory evaluation.
12. Understand the quality attributes of fish, meat & poultry products.
12.1 Define sorting and grading.
12.2 Mention the composition of fish, meat & poultry products.
12.3 Describe standardize grades and grading of fish, meat & poultry products.
12.4 Determine the protein percentage of fish, meat & poultry products.
12.5 Determine the fat percentage of fish, meat & poultry products.
13. Understand the sanitation condition in food processing plant.
13.1 Define hygiene, sanitation & sanitizer.
13.2 Describe the required sanitation in food processing plant.
13.3 Define CIP.
13.4 Describe the cleaning & disinfection methods for food plant and equipment.
13.5 Define ETP plant.
13.6 Explain the importance of ETP Plant for food processing industry.
13.7 Describe the structure of ETP plant for a sample food processing industry.
Practical:
1. Determine the of acids value of supplied sample.
1.1 selects and collects PPE, tools, chemical and equipment

1.2 Clean tools, equipment and workplace

1.3 Calculation and evaluate the result.
1.4 Clean and maintain tools, keep the chemical, equipment and work place
2. Determine the percent of Brix by using hand refractometer
2.1 select and collect PPE, tools, chemical and equipment

2.2 Clean tools, equipment and workplace

 2.3 Calculation and evaluate the result.
2.4 Clean and maintain tools, keep the chemical, equipment and work place
3. Determine the total Moisture content in food.
3.1 Select and collect PPE, tools , raw materials and equipment
3.2 Clean tools, keep equipment and work place.
3.3 Set the temperature of oven, put the raw materials and calculate
3.4 Clean and maintain, keep the equipment and work place

4 Measure total soluble solids (TSS).

4.1 Select and collect Instruments and sample.
4.2 Pour sample in instrument.
4.3 Observed and collect result.
4.4 Clean instrument and work area.
5. Measure reducing sugars present in a given sweet preserve by Lane and Eynon titration method.
5.1 select and collect PPE, tools, chemical and equipment.
5.2 Clean tools; keep the chemical, equipment and work place
5.3 Prepare hens-on solution, titrate and calculate
5.4 Clean and maintain tools, keep the chemical, equipment and work place

6. Measure and calculate the citric/ Amino acid present in a given preserve food by volumetric method / paper
chromatography method.
6.1 select and collect PPE, tools, chemical and equipment
6.2 Clean and maintain the equipment and work place
6.3 Prepare solution, titrate and calculate.
6.4 Clean and maintain, keep the equipment and work place
7. Measure and calculate protein present in the sample.
7.1 select and collect PPE, tools, chemical and equipment
7.2 Clean tools; keep the chemical, equipment and work place
7.3 Collect mustard seed and grinding
7.4 Adjust reflux condenser unit with the Kjeldhal apparatus
7.5 Operate the Kjeldhal apparatus, collect oil and calculate
7.6 Clean and maintain tools, keep equipment and work place
8. Determine sulpher di oxide (SO2) present in chemically preserved food by monier williams Method.
8.1. Select and collect PPE, tools, chemical and equipment
8.2Clean tools, keep the chemical, equipment and work place
8.3 Prepare) solution, titrate and calculate.
8.4 Clean and maintain tools, keep the chemical, equipment and work place
9. Perform a sensory evaluation for determining food
9.1. Select and collect PPE, tools & Samples
9.2 Taste this sample by individual taster
9.3 Collect report and make repot
9.4 Clean and maintain tools, keep the chemical, equipment and work place
H
10. Determine the P Value of water.
10.1 select and collect PPE, tools, chemical and equipment
10.2 Clean tools; keep the chemical, equipment and work place
10.3 Celebrate pH meter by standard buffer solution.
10.4 Collect sample and put pH meter in this solution.
 10.5 Take the reading.
10.6 Clean and maintain tools, keep equipment and work place
11. Determine the fat percent presents in milk by Gerber Method.
11.1 select and collect PPE, tools, chemical and equipment
11.2 Clean tools; keep the chemical, equipment and work place
11.3 Collect Milk sample
11.4 Add reagent and shaking
11.5 Stand and take reading
11.6 Clean and maintain tools, keep equipment and work place
12. Determine the percent of oil in seed by soxhlet apparatus Method.
12.1select and collect PPE, tools, chemical and equipment
12.2 Clean tools; keep the chemical, equipment and work place
12.3 Collect mustard seed and grinding
12.4 Adjust reflux condenser unit with the soxhlet apparatus
12.5 Operate the soxhlet apparatus, collect oil and calculate
12.6 Clean and maintain tools, keep equipment and work place
REFERENCE BOOKS
1. Quality Control in the Food Industry (Vol- I & Vol II) by S. M. Hecschdrfer.
2. Head Book of Analysis and Quality Control for Fruits and Vegetables by S. Ranganams.
3. Food Science, Chemistry and Experimental Foods by Dr. M. Swaminathan.
4. A Head Book of Edible Oils and Fats by Golum Mowla, N. M Sheikh and A. M. S. Sarwan Kamal.
5. The Technology of Food Preservation by Norman W. Desrosier.
6. Modern Cereal Chemistry by Kent Jonch and Anus.
7. Principles of Dairy Processing by Wanner & W.
8. Quality Control for the Food Industry (Vol – 1) by Amihud Kramer & Bernard A. Twigg.
9. HACCP Practical approach (Second edition) Sara Mortimore & Carol Wallace
10. HACCP User’s Manual by Donald A. Corlett, Jr
11. Food Plant Design (Food Engineering systems) by Alan Ingram
66974 Confectionery Products T PC
223
AIMS
• To be able to develop the knowledge & skill of manufacturing the confectionery products.
• To be able to understand the raw materials needed in manufacturing products.
• To be able to develop knowledge & skill on confectionery machinery & equipment.

SHORT DESCRIPTION
Raw materials for confectionery products; Manufacturing of Dairy Sweet, Chocolate, Candy, Lollypop, chocolates
and candies; Confectionery machinery and equipment. Confectionery packaging materials and machineries.

DETAIL DESCRIPTION
Theory:
1. Basic concept of confectionery products.
1.1 Define confectionery products.
1.2 List of different types of confectionery products.
1.3 Describe the scope of confectionery in Bangladesh.
1.4 Explain hygiene and sanitation in confectionery industry.
2. Understand the confectionery machinery, equipment & tools.
2.1 List the confectionery machinery, equipment & tools.
2.2 Describe the different types of cooling equipment.
2.3 Describe the different types of confectionery shape forming machine
2.4 Describe the different types of confectionery packing machine
3. Understand the concept of raw materials required for confectionery products.
3.1 List the raw materials used in confectionery products.
3.2 Explain confectionery main raw materials sugar and glucose.
3.3 Explain different types of Glucose.
3.4 Explain others confectionery ingredients Milk, Fat, and Nuts.
3.5 Explain sweetening agent such as sorbitol, lactose etc.
3.6 Describe liquorice (flavoured) and spices for confectionery.
4. Understand the dairy confectionery.
4.1 Define dairy confectionery.
4.2 List of different types of dairy confectionery products.
4.3 Explain production method of Chhanna.
4.4 Explain production method of Boiled sweets Rasogolla, Chomchom, Rasmallay,
4.5 Explain the production method with flow chart Gulab jamun. Lallmohan and KalloJam.
4.6 Explain the production method with flow chart Finny.
5. Understand the sugar confectionery.
5.1 Define sugar confectionery.
5.2 Explain principle of sugar confectionery products.
5.3 List of different types of sugar confectionery products.
5.4 Understand the composition of different type’s sugar confectionery products.
5.5 Describe taffy or chews candy manufacturing process.
6. Understand the manufacturing of chocolates.
6.1 Define chocolates.
6.2 Explain type of chocolate.
6.3 Describe the chocolate raw materials.
6.4 List the equipment necessary for making chocolate.
6.5 Describe Cocoa butter structure.
6.6 Describe cocoa butter equivalent and Laurie fat cocoa butter replacer.
7. Understand Different chocolate products manufacturing.
7.1 Describe the manufacturing methods with flow diagram of chocolate.
7.2 State importance of chocolate tempering.
7.3 Describe Chocolate Bloom.
7.4 Special recipe for liquid chocolate. Chocolate Bar, Coating chocolate
7.5 Describe the Molding Chocolate manufacturing process.
7.6 Describe Chocolate coating process Ice-Cream, Wafer and Biscuits
7.7 Describe the cream filled chocolate.
7.8 Describe the packaging process of chocolates.
8. Understand the candy.
8.1 Define types of candies.
8.2 Explain environmental condition of candy manufacturing.
8.3 Describe manufacturing of deposit hard candy.
8.4 Explain manufacturing of deposit jelly candy.
8.5 Describe manufacturing of deposit hard boil dia-formed (candy and lollipop) candy.
8.6 Explain candy packaging.
9. Understand the gum based confectionery.
9.1 Explain gum based confectionery.
9.2 Explain common raw materials and ingredients composition.
9.3 Describe manufacturing process of chewing gum, ball gum, and compressed gummy candy.
9.4 State physical and chemical characteristics of chewing gum.
9.5 Explain health benefit of chewing gum.
10. Understand the baker’s confectionery.
10.1 Explain baker’s confectionery.
10.2 List of different type of baker’s confectionery.
10.3 Describe chocolate coated doughnut manufacturing process.
10.4 Understand the process of different types of Cereals bar.
10.5 Understand the process of different types of coated wafer.
11. Understand the pastry products.
11.1 Explain pastry.
11.2 Write down the pastry ingredients and pastry process Machinery
11.3 Describe the different type of pastry and pastry products.
11.4 Describe manufacturing process of pastry cream and dough.
11.5 Explain the production method of Sandwich with flow chart.
11.6 Explain possible faults and their cause of pastry.
11.7 Explain the pastry handling and storage system.
12. Understand packaging confectionery products.
12.1 Describe different types of confectionery packing.
12.2 Explain the packing environment condition for confectionery packing.
 12.3 Explain the key factors for confectionery shelf-life.
12.4 Describe the confectionery packing in plastic Jar.
12.5 Explain the construction of laminated plastic film for confectionery wrapping.
12.6 Describe the flow-wrap confectionery packing machine.

PRACTICAL:
1. Identify and check for quality of different types of ingredients used in confectionery.
a) Collect and warn PPE.
b) Collect raw materials and ingredients.
c) Check quality and fill up sheet and submitted to teacher.
d) Clean your workplace area.
e) Submitted raw materials and ingredients to designated place.
2. Identify and differentiate the small and large equipment used in confectionery.
a) Collect and warn PPE.
b) Collect or select small and large equipment.
c) Identify and differentiate equipment, fill up sheet and submitted to teacher.
d) Clean your workplace area.
e) Submitted raw materials and ingredients to designated place.
3. Prepare Rasogolla.
a) Collect and warn PPE.
b) Collect raw materials, ingredients and utensils.
c) Collect milk and test.
d) Pasteurized milk
e) Add sour cut for channa.
f) Mixed others ingredients
g) Make shape
h) Boiled in desirable sugar syrup.
i) Cool down and pack.
j) Clean your workplace.
4. Prepare taffy or chews.
a) Collect and warn PPE.
b) Collect raw materials, ingredients and utensils.
c) Collect Sugar and Liquid Glucose and equipment
d) Add water
e) Heat until temperature 115 C
f) Pour on the Cooling table
g) Add others ingredients and mixed
h) Make Shape
i) Cool down and pack.
j) Clean your workplace.
5. Prepare Chocolate Bar.
a) Collect and warn PPE.
b) Collect Raw-materials and mixing equipment.
c) Grind Sugar for fine powders
d) Add all raw-materials and mixed 45C
e) Mixed well 12 hours
f) Pour in dice
g) Cooled 4C
h) And packed
i) Clean your workplace.
6. Prepare different types of Milk Candy.
a) Collect and worn PPE.
b) Collect raw materials, tools.
c) Collect sugar, Liquid Glucose and water
d) Mixed bass on recipe and cooked till 115 C
e) Add others ingredients and mixed
f) Formed shape
g) Cool and pack
h) Clean your workplace.
7. Prepare different types of jelly Candy.
a) Collect and worn PPE.
b) Collect raw materials, tools.
c) Collect sugar, Liquid Glucose and water
d) Mixed bass on recipe and cooked till 115 C
e) Add others ingredients and mixed
f) Formed shape
g) Cool and pack
h) Clean your workplace.
8. Prepare Chocolate Enrobing Biscuits.
a) Collect Raw-materials and mixing equipment.
b) Grind Sugar for fine powders
c) Add all raw-materials and mixed 45C
d) Mixed well 12 hours
e) Enrobe biscuits by liquid Chocolate
f) Cooled 4C
g) And packed
9. Prepare Chewing gum.
a) Collect Raw-materials and mixing equipment.
b) Grind Sugar for fine powders
c) Heat the Gum base
d) Add all raw-materials and mixed 45C
 e) Extruded and make shape
f) Cooled 4C and cut
g) And packed
10. Prepare Chocolate Doughnut.
a) Collect Raw-materials and mixing equipment.
b) Make ring bun
c) Head chocolate Bar
d) Enrobe Bun by liquid chocolate
e) Cooled 4C and cut
f) And packed

REFERENCE BOOKS
1. Hand Book of Bakery Products - by S. M. Arora & Sisir Kumar nath.
2. Chocolate, Cocoa and Confectionery Science and Technology - by Bernard W. Minifie.
3. Cereals as Food and Feed - by Samuel A. Matz.
4. Technology of Cereals -by N. L. Kent
66975 Food Analysis T P C
2 3 3
AIMS
• To be able to develop knowledge and attitude of food analysis.
• To be able to understand the principle involved for the estimation and detection of different
constituents of food.
• To be able to perform experiments of food analysis.

SHORT DESCRIPTION
Food analysis, Volumetric and gravimetric analysis, Nutritional analysis of food; Analysis of Fats and Oils,
vitamin and mineral, ; Quality test of water, Analysis of fruits and vegetables; Quality test in baking
industry; Analysis of milk and milk products, Buffer solution and indicators.

DETAIL DESCRIPTION
Theory:
1. Understand the food analysis and Laboratory rules
1.1 Define food analysis.
1.2 Describe the different types of food analysis.
1.3 List the general laboratory rules of food analysis.
1.4 List the apparatus and appliances for food analysis in a laboratory.
1.5 Describe the importance of food analysis in food industry.
2. Understand preparation of samples
2.1 Define samples.
2.2 Define sampling.
2.3 discuss types of sampling.
2.4 Describe the sampling techniques (statistical sampling, manual sampling and continuous
sampling, sampling errors).
2.5 Describe the Grinding Dry & moist materials.
2.6 Describe the controlling Oxidative and microbial attack of sample.
3. Understand methods and instrumentation
3.1 List of analytical instrumentation
3.2 Describe calibration and validation of testing Instruments.
3.3 Describe the working procedure pH meter, spectrophotometer, moisture analysis balance.
3.4 Describe the working procedure of Gas-Liquid chromatography.
4. Understand Buffer solution and indicator.
4.1 Define buffer solution.
4.2 Explain buffer capacity.
4.3 Explain the mechanism of buffer solution.
4.4 List the pH range of five buffer solution.
4.5 Define indicator.
4.6 List the different types of indicators.
4.7 Explain the pH-range and colour of five indicators
4.8 Describe the qualitatively the effect of acid based on indicator.
5. Understand volumetric and gravimetric analysis.
5.1 Define volumetric analysis.
5.2 Define gravimetric analysis
5.3 Difference between volumetric and gravimetric analysis
 5.4 Explain the terms: Acidimetry, Alkalimetry, Normal solution and Normality, Equivalent weight,
Titration, End point and Neutralization.
5.5 Explain the preparation of N/10 NaOH solution.
5.6 Explain the preparation of 0.1N H2SO4 solution.
5.7 Explain the standardization of acid base solution.
6. Understand the analysis of fats and oils in food.
6.1 Describe the major contribution of fats and oils in nutrition.
6.2 Describe the testing procedure of Free Fatty acid.
6.3 Describe the testing procedure of melting point of Fat.
6.4 Describe the principles involved in the determination of fat by Gerber`s method.
6.5 Determination of crude fat content by soxhlet method.
6.5 Describe the qualitative test for rancidity of oil
7. Understand the Vitamins and Minerals in food.
7.1 Define Vitamin and Mineral.
7.2 Describe the Principle of estimation of Vitamin ‘A’ by calorimetric method.
7.3 Describe the Principle involved in the estimation of vitamin ‘C’ present in food by titration
method.
7.4 Describe the testing procedure of Ash.
7.5 Describe the principle involved for the estimation of Ca, P, Cu, Zn and Iron.
7.6 Mention the necessity of determination of vitamin and mineral in food.
8. Understand the Quality of water.
8.1 Define quality of water
8.2 Briefly discuss the criteria for water quality.
8.3 Define COD, BOD and TDS of water.
8.4 Mention the TDS level of drinking water.
8.5Briefly discuss how BOD affects the quality of water.
8.6 Define hardness of water and their types
8.7 Define the following terms: i) Safe water ii) Pure and Impure water iii) Mineral water iv)
contaminated water v) Polluted and drinking water
8.8 Briefly describe the purification of water.
9. Understand the methods of analysis of fruits and vegetables.
9.1 List the names of acids present in fruits and vegetables.
9.2 Describe the conditions required for the cold storage of fruits and vegetables.
9.3 Describe the canning of fruits and vegetables.
9.4 Describe the cutout examination of canned fruits and vegetables.
9.5 Importance of canned food analysis.
9.6 Describe the analytical methods of acid, ◦ Brix, pectin in fruits & vegetables.
10. Understand quality test in baking industry.
10.1 Understand quality test in baking related materials and products.
10.2 Describe the quality test of flour.
10.3 Describe the chemical test for flour testing.
10.4 Describe the moisture content determination in flour.
10.5 Describe the protein determination in flour.
10.6 Describe the ash determination in Biscuit.
11. Understand the importance analysis of milk and milk product
11.1 Describe the factors effecting the composition of milk.
11.2 Describe the method of determination of acidity in milk.
 11.3 Describe the principle of determination of lactose by gravimetric/polarometric method.
11.4 Describe the method of determination fat in milk.
11.5 List the names of the material used as adulterants in milk
11.6 write down the percentages of fat, protein, moisture content in ice cream, butter, cheese,
yogurt, ghee etc.
11.6 Determine the microbial status of milk and milk products.

PRACTICAL:
1. Prepare a standard solution and standardization by ......... solution.
1.1 select and collect PPE, tools, chemical and equipment
1.2 Clean tools, equipment and workplace
1.3 Calculation and prepare standard solution.
1.4 Clean and maintain tools, keep the chemical, equipment and work place
2. Determine protein from a sample of food by kjeldahl method/ Titration method
2.1 Select and collect PPE, tools, chemical and equipment
2.2 Clean tools, equipment and workplace
2.3 Distillate, titrate and calculate
2.4 Clean and maintain tools, keep the chemical, equipment and work place
3. Determine the Saponification value and saponification equivalent of fats.
3.1 Select and collect PPE, tools, chemical and equipment
3.2 Clean tools, keep the chemical, equipment and work place
3.3 Prepare alcoholic (KOH) solution, titrate and calculate
3.4 Clean and maintain tools, keep the chemical, equipment and work place
4. Determine the acid value of a sample of oil and fat.
4.1 select and collect PPE, tools, chemical and equipment
4.2 Clean tools; keep the chemical, equipment and work place
4.3 Prepare alcoholic (KOH) solution, titrate and calculate
4.4 Clean and maintain tools, keep the chemical, equipment and work place
5. Determine the iodine value of a sample of oil and fat.
5.1 select and collect PPE, tools, chemical and equipment
5.2 Clean tools; keep the chemical, equipment and work place
5.3 Prepare hens-on solution, titrate and calculate
5.4 Clean and maintain tools, keep the chemical, equipment and work place
6. Determine the percentage of oils in food (seeds) by Soxhlet apparatus.
6.1 select and collect PPE, tools, chemical and equipment
6.2 Clean tools; keep the chemical, equipment and work place
6.3 Collect mustard seed and grinding
6.4 Adjust reflux condenser unit with the soxhlet apparatus
6.5 Operate the soxhlet apparatus, collect oil and calculate
6.6 Clean and maintain tools, keep, equipment and work place
7. Determine the percentage of fat present in a sample of food by Gerber method.
7.1 select and collect PPE, tools, chemical and equipment
7.2 Clean tools; keep the chemical, equipment and work place
7.3 Take sulfuric acid with butyrometer and setup with the centrifuge.
7.4 Collect milk fat and calculate percentage of fat
7.5 Clean and maintain, keep the chemical, equipment and work place
8. Determine the total hardness present in a sample of war
8.1 select and collect PPE, tools, chemical and equipment
 8.2 Clean tools; keep the chemical, equipment and work place
8.3 Prepare EDTA solution, titrate and calculate
8.4 Clean and maintain, keep the chemical, equipment and work place
9. Determine the total ash in food
9.1 Select and collect PPE, tools, raw materials and equipment.
9.2 Clean and maintain the equipment and work place.
9.3 Set the temperature of muffle furnace, put the raw materials and calculate.
9.4 Clean and maintain, keep the equipment and work place.
10. Determine the percentage of vitamin-c present in a sample of fruit juice
10.1 select and collect PPE, tools, chemical and equipment.
10.2 Clean and maintain the equipment and work place.
10.3 Prepare solution, titrate and calculate.
10.4 Clean and maintain, keep the equipment and work place.

REFERENCE BOOKS
1. The Technology of Food Preservation. by Norman W. Desrosier.
2. Food Processing Plants (Vol- I & II) by Slade.
3. A Hand Book of Edible Oil and Fats by Golam Mowla, N. M. Shliuh & A. S. M. Sarwan Ahmed.
4. Principles of Dairy Processing by Wanner J. N.
5. Encyclopedia of Food Technology by Jahnson and Peterson.
6. Hand Book of Bakery Products.by S. M. Arora and Sisir Kumar Nath.
7. Hand Book of Analysis and Quality Control for Fruit and Vegetables Products by S. Ranganams.
8. Food Science Chemistry and Experimental Foods by Dr. M. Swamirathan.
9. Food Science and Technology by Magnus Pyke.
10. Physical Principles of Food Preservation by Marcus Karel, Owen Fennama and Daryl B. Lund.
11. Industry Food Chemistry by Garand I. D.
12. Hand Book of Food Additives by Furia T. E.
13. Outlines of Dairy Technology by Sukumol Dey.
14. Pearson’s Chemical Analysis of Food by Harold Egan, Ronald S. Kirk.
15. Quality Control for the Food Industry (Vol-I) by Amihud Kramer and Bernard A. Twigg.
16. Food Science and Technology by Magnus Pyke.
17. The chemistry and Technology of Cereals on Food and Feed by Samuel A. Matz.
18. Quality Control in The Food Industry (Vol-I) by S. M. Herschdoerger.
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66976 Food Engineering Project T P C
0 6 2
AIMS
• To be able to perform the job of project work.
• To be able to use equipment, tools, instruments and resources required in food technology project.
• To be able to control the product quality of food products.
• To be able to perform experiment for the detection of microbial in the laboratory.
• To be able to develop knowledge and skill of preparing different types of food products.
• To be able to prepare a report of a food project.

SHORT DESCRIPTION
1. Selection of the project.
2. List of the project.
3. Initial report of the project.
4. Experiment / construction of the project.
5. The result or outcome of the project.
6. Final report presentation of the project.

DETAIL DESCRIPTION
1. Select a suitable project in consultation with the guide teachers.

LIST OF THE PROJECT

2. Make a list of some project as follows (example only).
2.1 Preparation of tomato sauce, tomato juice, tomato paste, whole tomato in juice and quality
control of the products with costing.
2.2 Preparation of pineapple juice, pineapple squash, pineapple nectar, and pineapple slices in
syrup with costing.
2.3 Preparation of fast food items (France Fry, Chicken Fry, Fried Rice, Soup etc) with costing
2.4 Preparation of hot mango chutney, mango pickle, mango pulp, mango juice, mango nectar with
costing.
2.5 Preparation of jackfruit pickles, jackfruit jam, and jackfruit bulbs is syrup, jackfruit nectar, and
jackfruit jelly with costing.
2.6 Preparation of the guava jelly, mixed fruit jam, orange juice, orange jelly, orange squash, orange
nectar with costing.
2.7 Preparation of thick yoghurt, stirring yoghurt, Bulgarian yoghurt, Guava cheese, fresh cream
cheese with costing.
2.8 Preparation of confectionery biscuits, cakes, bread and pastry with costing.
2.9 Preparation of red rose syrup, fruit candy, ginger candy, synthetic vinegar, spiced vinegar,
kamranga jelly, preserved cauliflower preserved peas, preserved cabbage with costing.
2.10 Making of solar drier / oven / toaster / incubator with costing.
2.11 Making dry fruits / fruits slice by using natural solar heating or by using mechanical drier Dry
Mango Slice, pineapple slice, banana slice, etc.)
2.12 Preparation and preservation of different culture media of bacteria.
2.13 Culturing of bacteria in different culture media from different sources.
2.14 Isolation and study of pure culture from mixed culture of different strains of bacteria.
INITIAL REPORT OF THE PROJECT
3. Perform the preparation of initial report of the project.
3.1 Explain scope of project.
3.2 Apply the process engineering principles in writing the initial report of the project.
3.3 List the tools, instruments and equipment required for the project.
3.4 Prepare the list of raw materials required for the project with quantity and specifications.
3.5 Perform different works of the project in time.
3.6 Make project budget.
EXPERIMENT / CONSTRUCTION OF THE PROJECT
4. Perform the experimentation / construction of the project.
4.1 Design the assigned job.
4.2 Construct the experimental set up on the components of the job.
4.3 Assemble the components of the job.
4.4 Perform the experiment related to the project.
4.5 Display tidiness in handling tools, instruments and equipment properly.
4.6 Choose safe procedures when working in the laboratory / workshop.
PROJECT PROFILE OF THE PROJECT
5. Write a project profile of a cottage food industry.
5.1 Write a complete project profile of a cottage food processing and food preservation industry.
5.2 Make a list of the equipment required to establish the project.
5.3 Mention the importance of study of liability of the project.
5.4 Estimate the project cost and product cost.
THE RESULT / OUTCOME OF THE PROJECT
6. Synthesize the outputs of the project.
6.1 Compute the outcome / result of the project.
6.2 Illustrate the outputs / results of the project.
6.3 Connect necessary books and publications.
FINAL REPORT OF THE PROJECT
7. Evaluate the trail report of the project.
7.1 Conclude the outcome / results of the assigned project.
7.2 Write the final report on the project.

REFERENCE BOOKS
1. The Technology of Food Preservation. by Norman W. Desrosier.
2. Processing of Fruits, Vegetables and Others Food Products (Processed Food Industries) by SBP Boards
of Consultants and Engineers.
3. Food Processing Plants (Vol- I & II) by Slade.
4. A Hand Book of Edible Oil and Fats by Golam Mowla, N. M. Shliuh & A. S. M. Sarwan Ahmed.
5. Principles of Dairy Processing by Wanner J. N.
6. Industrial Fishery Technology by Manrice E. Stausby.
7. Encyclopedia of Food Technology by Jahnson and Peterson.
8. Hand Book of Bakery Products. by S. M. Arora and Sisir Kumar Nath.
9. Principles of Food Packaging. by R. Allis.
10. Hand Book of Analysis and Quality Control for Fruit and Vegetables Products by S. Ranganams.
11. Industrial Fishery Technology by Mourice E. Stausby.
12. Food Science Chemistry and Experimental Foods by Dr. M. Swamirathan.
13. Food Science and Technology by Magnus Pyke.
14. Physical Principles of Food Preservation by Marcus Karel, Owen Fennama and Daryl B. Lund.
15. Modern Food Microbiology by James M. Joy.
16. Industry Food Chemistry by Garand I. D.
17. Food Facts and Principles by Maray N. S. and Shadak Shawarny
18. Hand Book of Food Additives by Furia T. E.
19. Food Addivites by Tayles.
20. Catering Science and Technology by Magunns Pyke.
21. Food Microbiology by W. C. Frackk and D. C. Westhoft.
22. Outlines of Dairy Technology by Sukumol Dey.
23. Laboratory Methods of Food and Dairy Microbiology by Harrigan and Mc Cance.
24. Food Engineering Operation by J. G. Brennous, J. R Butters and N. D. Cowell.
25. Chocolate, Cocoa and Confectionery Science & Technology by bernard W Minifie.
26. Pearson’s Chemical Analysis of Food by Harold Egan, Ronald S. Kirk.
27. The Technology of Cereals by N. L. Kent.
28. Fish Handling and Processing by G. H. O. Burgess, C. L. Cutting J. A Lovern and J. J. Waterman.
29. Quality Control for the Food Industry (Vol-I) by Amihud Kramer and Bernard A. Twigg.
30. Paultry Products Technology by George J. Mountney.
31. Food Science and Technology by Magnus Pyke.
32. Hand Book of Edible Oils and Fats.by Golum Mowlab N. M Sheikb and A. M. Sarwan Kamal.
33. The Chemistry and Technology of Cereals on Food and Feed by Samuel A. Matz.
34. Quality Control in The Food Industry (Vol-I) by S. M. Herschdoerger.
35. `y» weÁvb - Wt †gvnv¤§` Avãyj nvwg` wgqv|
65853 INNOVATION & ENTREPRENEURSHIP T P C
2 0 2

AIMS
• To be able to understand the concept of entrepreneurship & entrepreneur.
• To be able to understand the concept of environment for entrepreneurship.
• To be able to understand the sources of venture ideas in Bangladesh.
• To be able to understand the project selection.
• To be able to understand business planning.
• To be able to understand the insurance and premium.
• To be able to understand the MDG & SDG.

SHORT DESCRIPTION
Concepts of entrepreneurship & entrepreneur; Entrepreneurship & economic development; Environment
for entrepreneurship; Entrepreneurship in the theories of economic growth; Sources of ventures ideas in
Bangladesh; Evaluation of venture ideas; Financial planning; Project selection; Self employment;
Entrepreneurial motivation; Business plan; Sources of assistance & industrial sanctioning procedure;
Concept of SDG; SDG 4,8 .

DETAIL DESCRIPTION

Theory :
1. Understand the basic concept of entrepreneurship & entrepreneur.
1.1 Define entrepreneurship & entrepreneur.
1.2 Discuss the characteristics and qualities of an entrepreneur.
1.3 Mention the classification of entrepreneur.
1.4 Discuss the necessity of entrepreneurship as a career.
1.5 Discuss the prospect of entrepreneurship development in Bangladesh.

2. Understand the concept of entrepreneurship and economic development.

2.1 Define economic development.
2.2 Discuss the economic development process.
2.3 Discuss the capital accumulation or rate of savings.
2.4 Discuss the role of entrepreneur in the technological development and their introduction into
production Process.
2.5 Discuss the entrepreneur in the discovery of new product.
2.6 Discuss the discovery of new markets.
3. Environment for entrepreneurship development:
3.1 Define the micro environment.
3.2 Discuss individual income, savings and consumption.
3.3 Define macro environment.
3.4 Discuss political, socio-cultural, economical, legal and technological environment.
3.5 Difference between micro and macro environment .

4. Understand the concept of entrepreneurship in the theories of economic

growth.
4.1 Define entrepreneurship in the theories of economic growth.
4.2 Discuss the Malthusian theory of population and economic growth.
4.3 Discuss the stage theory of growth.
4.4 Discuss the Schumpeterian theory of economic development.
4.5 Discuss the entrepreneurship motive in economic development.
5. Understand the sources and evaluation of venture ideas in Bangladesh.
5.1 Define sources of venture ideas in Bangladesh.
5.2 Discuss different types of sources of venture ideas in Bangladesh.
5.3 Define evaluation of venture ideas.
5.4 Discuss the factors that influence the selection of venture idea.
6. Understand the concept of project selection and financial planning.
6.1 Define project.
6.2 Discuss the idea of project.
6.3 Describe the guide lines for project ideas.
6.4 Discuss the sources of project ideas.
6.5 Discuss the evaluation of project ideas.
6.6 Describe the technical aspect of project.
6.7 Define financial planning.
6.8 Discuss the long term financial plan.
6.9 Discuss the short term financial plan.
7. Understand the concept of self employment.
7.1 Define self employment.
7.2 Describe different types of employment.
7.3 Describe the importance of business as a profession.
7.4 Discuss the reasons for success and failure in business.
8. Understand the business plan and the concept of the environment for
entrepreneurship.
8.1 Define business plan.
8.2 Describe the importance of business plan.
8.3 Discuss the contents of business plan.
8.4 Define environment of business.
8.5 Describe the factors which effect environment on entrepreneurship
9. Understand the concept of sources of assistance & industrial sanctioning
procedure.
9.1 Define sources of assistance.
9.2 Describe different types of sources of assistance.
9.3 Discuss the aid of sources.
9.4 Discuss the industrial policy.
9.5 Define foreign aid.

10. Understand the insurance and premium.

10.1 Define insurance and premium
10.2 Describe the essential conditions of insurance contract.
10.3 Discuss various types of insurance.
10.4 Distinguish between life insurance and general insurance.

11. Understand the concept of Sustainable Development Goals (SDG)

11.1 Define Sustainable development
11.2 State UN targets of MDG
11.3 State UN targets of SDG
11.4 Describe the importance of SDG
11.5 Explain the objectives of SDG
11.6 State the Challenges to achieve SDGs
11.7 Explain the actions to face the challenges of SDGs
11.8 State the of 7th 5 years plan
11.9 Mention the link of 7th 5 years plan with SDGs
11.10 Write down the 5 ps of sustainable development goals
12. Understand SDG 4,8 and 17
12.1 Describe SDG 4 and its targets
12.2 State the elements of Quality education for TVET
12.3 Describe the gender equality and equal access of TVET for economic growth
12.4 Describe SDG 8 and its targets
12.5 Explain Green development, Green Economy, Green TVET & Green Jobs
12.6 Explain the role an entrepreneur for achieving SDG

Reference book :
1. A hand book of new entrepreneur-by p.c jain.
2.A manual on business opportunity Identification and selection-by j.B patel and S S modi.
3.Uddokta unnoyan Nirdeshika -Md.Sabur khan.
4.Entrepreneurship- bashu and mollik.
5.Business Entrepreneurship-kage faruke.
6. Website, Youtube and Google