THE NEOTIA UNIVERSITY

Lesson Plan (LP)

Program Name: B.Sc Agriculture

Document Number: TNU- Dean Academics/ LP/ Even 2025/ F-Ac 002
Name of Document: Lesson Plan
Applicability: Agriculture, 8th semester
Policy Owner Dr. Boris Huirem
Policy Status: Approved
Date of approval: 27/09/2024
Date last amended: 20/09/2024
Date last reviewed: 25/09/2024
Date of next review: 20/09/2025
Course Name Food Processing Technology.
Course Code EL HORT 809
Course Duration 6 months
Year Level 4th year
Course Coordinator (if
more than one teaching Dr. Boris Huirem
staff responsible)
Teaching Staff/s Dr. Boris Huirem (16), Dr. Subhadip Pal (4)
Core/Elective Core
Pre/Co-requisites NIL
Credit Points (0+10)

On Campus
Mode of Delivery
Full-time

Weekly Delivery/
30 hours
Contact Hours
Soybean seeds, milk, different fruits and vegetables, fish/prawn/chicken, sugar, salt,
vinegar, spices, oil, dried red chillies, muslin cloth, citric acid, food grade flavours
and colours, lab blender, pressing machine, sealing machine, mixer grinder,
pressure cooker, laminar air flow, autoclave machine, microwave oven, hot air
Resource Requirements oven, gas stove, digital colony counter, water bath, binocular microscope, digital
pH meter, analytical balance, refractometer, laboratory thermometer, vortex mixer,
bod incubator, refrigerator, laboratory chemicals, lab glassware, glass bottles,
plastic pouch, stainless steel vessels, Kadhai, etc.
Contact Name: Dr. Boris Huirem
Position: Assistant Professor
Telephone & Email: 8730895443 & boris.huirem@tnu.in
Class conducted at
SB-2 (Food Science Laboratory)
Building/ Room No.
 It is advisable that all classes should be smart enough to engage and involve the students of the class to
the fullest. Components like Video clips, Animations, Expert opinions, Simulation games, Case based
study, Synchronous or asynchronous global knowledge and blend of any of these have delivery option
to match the need and preferences. Personalized handouts after each class should be considered as a
mark of dedication towards achieving the goal.
This course delivery formats enable you to balance your schedule while gaining real-world, relevant
skills in a stimulating environment.
Course Objectives
Food processing sector is one area which has the potential to add value to farm outputs,
create alternate employment opportunities, improve exports and strengthen the domestic
supply chain. It has the capability to meet food requirements of a growing population by
eliminating losses, reducing vulnerability to poverty and strengthens livelihoods through the
processing and preservation of perishable and economic crops into value-added nutritious
food products. The processing and preservation practice does not require huge amount of land
and infrastructure development, required cost is feasible for both rural and urban farmers and
entrepreneurs. Through this course students are going to learn about the technologies of food
processing and preservation along with the infrastructural requirement for the same. Different
types of food product formulation will be taught during this course.

Course Outcomes (COs)

On completion of the course, the students will be able to

COURSE
OUTCOMES ATTRIBUTES
(CO)
Identify and learn the key principles and practices associated with the
CO1 processing, production, preservation and packaging of different
processed food products.
Learn the process of estimation of different physico-chemical,
CO2 microbiological properties, and sensory analysis of food

Prepare a detailed project report on production of different food

CO3 products (Bankable project)

References
Required Textbook(s)

1. Foods and vegetable preservation principles and Practices by P. Srivastava, Sanjeev

kumar (80 books available)
2. Food Science by B. Shrilakshmi (2 reference books available)
3. Unit operation of Agricultural Processing by K. M Sahay and K. K Singh (2
reference books available)
4. Food Microbiology by William Frazier

Other Learning Resources for use:

 Web sources

1. https://www.youtube.com/watch?v=pdwE1_tL-Zw
2. https://www.youtube.com/watch?v=QmxWHLJeQWc
3. https://www.youtube.com/watch?v=6MevNAKpD-Y
4. https://www.youtube.com/watch?v=TbpxmBR6WgE
5. https://www.youtube.com/watch?v=__JzupwGcfI
6. Food Packaging - Principles and Practice (3rd Edition) (Robertson,2012) | Lita
Anggraeni - Academia.edu
Student Assessment

Sl. No Component Internal External

Module 1 Module 2 Module 1 Module 2

1 Class Performance 05 05 - -
2 Daily Dairy 05 05 - -
3 Project Report (DPR) 15 15 25 25
4 Practical output 10 10 - -
5 ELP Presentation 10 10 20 20
6 Viva-voce 05 05 05 05
Total 50 50 50 50

Other Assessment Information:

Sl. No Topic Measurable output
1 Business idea: Production of milk-based products Yield, sensory
(Plain Paneer, Masala paneer, Masala tofu, etc.) analysis, shelf-life
2 Business idea: Production of fruit-based products Yield, sensory
(jam, jelly, banana chips) analysis, shelf-life
3 Business idea: Production of vegetables-based products Yield, sensory
(ketchup, soup powder, etc.) analysis, shelf-life
4 Business idea: Production of animal-based products Yield, sensory
(chicken pickle, prawn pickle, etc.) analysis, shelf-life
5 Business idea: Production of baked products (cookies, Yield, sensory
muffins, cake, bread, etc.) analysis, shelf-life
 For ERP :

Please fill up the followings based on the credit of the course; Course with 1 credit ideally
should have 15 classes.

UNIT WISE DETAILED CONTENT:

SL Contents ( Topic) Type CO COGNITIV Reference Resource Materials
E LEVELS
No (L/T/P/ OF and Chapter
Q/A/ S/C/ ATTAINME number
NT AS PER Upload Video Link
V/W/O) BLOOM’S file (preferably)
TAXONOM
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P Food Science
book by
B.Srilakshmi,
7th edition,
New Age
International
Publishers
Introduction to milk https://
based products (Dr. Boris CO1, www.youtube
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v=a3IPOXIe
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11 Sensory evaluation of P CO1, BL3, https://

milk- based products (Dr. CO2 BL4, www.youtube
Boris Huirem) BL5, BL6 .com/watch?
v=1PNDss9D
B3I.
 Food Science
book by
B.Srilakshmi,
7th edition,
New Age
International
Publishers

P BL3, https://
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7th edition,
New Age
12 International
Publishers
P https://
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www.youtube
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BL5, BL6 .com/watch?
v=1PNDss9D
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CO1,
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CO2
(Dr. Boris Huirem) B.Srilakshmi,
7th edition,
New Age
23 International
Publishers
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CO2 BL4,
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Food Science
book by
B.Srilakshmi,
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New Age
International
Publishers
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(Dr. Boris Huirem) .com/watch?
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5WcgVy4Vf
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(Dr. Boris Huirem) BL5, BL6 .com/watch?
v=1PNDss9D
B3I.
Food Science
35 book by
B.Srilakshmi,
7th edition,
New Age
International
CO1, Publishers
CO2
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vegetables-based products BL4, www.youtube
(Dr. Boris Huirem) BL5, BL6 .com/watch?
v=1PNDss9D
B3I.
Food Science
36 book by
B.Srilakshmi,
7th edition,
New Age
International
CO1, Publishers
CO2
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based products www.youtube
37 .com/watch?
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CO2 BL2, BL3 vEPM.
Preparation of animal- P
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Preservation and shelf- P CO1, BL3, https://

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44 .com/watch?
products (Dr. Boris BL5, BL6
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Physicochemical analysis P CO1, BL3, https://
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45 (Dr. Boris Huirem) BL5, BL6 .com/watch?
v=1-
m4NPcpgwQ.

Physicochemical analysis P CO1, BL3, https://

of animal-based products CO2 BL4, www.youtube
46 (Dr. Boris Huirem) BL5, BL6 .com/watch?
v=1-
m4NPcpgwQ.

Sensory evaluation of P CO1, BL3, https://

animal-based products CO2 BL4, www.youtube
(Dr. Boris Huirem) BL5, BL6 .com/watch?
v=F4jW6gcY
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47 Food Science
book by
B.Srilakshmi,
7th edition,
New Age
International
Publishers
48 Sensory evaluation of P CO1, BL3, https://
animal-based products CO2 BL4, www.youtube
(Dr. Boris Huirem) BL5, BL6 .com/watch?
v=F4jW6gcY
o2E.
Food Science
book by
B.Srilakshmi,
7th edition,
New Age
 International
Publishers
Introduction to baked P CO1, BL3, BL4 https://
products (Dr. Boris CO2 www.youtube
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Huirem) .com/watch?
v=aPryMyMn
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Preparation of baked P CO1, BL3, https://
products CO2 BL4, www.youtube
50 (Dr. Boris Huirem) BL5, BL6 .com/watch?
v=iloiwHDh
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Preparation of baked P CO1, BL3, https://

products (Dr. Boris CO2 BL4, www.youtube
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v=azN9xN12
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products (Dr. Boris CO2 BL4, www.youtube
52 Huirem) BL5, BL6 .com/watch?
v=_0-
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Packaging of baked P CO1, BL3,

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Preservation and shelf- P CO1, BL3, https://

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Sensory evaluation of P CO1, BL3, https://

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59 Food Science
book by
B.Srilakshmi,
7th edition,
New Age
International
Publishers
Sensory evaluation of P CO1, BL3, https://
baked products (Dr. Boris CO2 BL4, www.youtube
Huirem) BL5, BL6 .com/watch?
v=QupZlmlie
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60 Food Science
book by
B.Srilakshmi,
7th edition,
New Age
International
Publishers
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73 DPR- report writing-2
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templates/
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P CO3 BL3, http://

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BL5, BL6 u.in/pmfme/
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74 DPR- report writing-3
https://
(Dr. Subhadip pal) status.net/
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P CO3 BL3, http://

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dpr-
rcpowder.pdf.
75 DPR- report writing-4
https://
(Dr. Subhadip pal) status.net/
templates/
project-
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P CO3 BL3, http://

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76 DPR- report writing-5
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templates/
project-
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77 DPR- report writing-6 P CO3 BL3, http://

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https://
(Dr. Subhadip pal) status.net/
templates/
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P CO3 BL3, http://

BL4, www.iifpt.ed
BL5, BL6 u.in/pmfme/
dpr-
rcpowder.pdf.
79 DPR- report writing-8
https://
(Dr. Subhadip pal) status.net/
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P CO3 BL3, http://

BL4, www.iifpt.ed
BL5, BL6 u.in/pmfme/
dpr-
rcpowder.pdf.
80 DPR- report writing-9
https://
(Dr. Subhadip pal) status.net/
templates/
project-
report/.

CO-PO-PSO MAPPING:

PROGRAMME OUTCOME PROGRAMME SPECIFIC OUTCOME

COURSE
(PO) (PSO)
OUTCOME
(CO)
PO PO PO PO PO PO PO PO PO PO PO PSO PSO PSO PSO PSO PSO PSO
1 2 3 4 5 6 7 8 9 10 11 1 2 3 4 5 6 7
CO1 - - - - - - - - 3 3 3 - - - - - 3 3
CO2 - - - - - - - - 3 3 3 - - - - - 3 3

CO3 - - - - - - - - 3 3 3 - - - - - 3 3

Average
0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 3.0 3.0 3.0 0.0 0.0 0.0 0.0 0.0 3.0 3.0
Strong contribution: 3, Average contribution: 2, Low contribution: 1