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FIFTH SEMESTER BAS 311 | Methods of Food Analysis | 2 0 3 4 | | TheoryUNIT – I Introduction to Food Analysis: Rules & Regulations of Food Analysis, Safety in Laboratory. Sampling and sampling techniques, sample preparation for analysis. Basic principles of spectroscopy: UV-VIS molecular absorption spectrometry, atomic absorption & emission spectrometry, fluorescence spectrometry, Atomic mass spectrometry, IR spectrometry.UNIT – II Separation Science: Basic principles of chromatography, HPLC, GC, TLC, Super critical fluid extraction chromatography UNIT-III Analysis of liquids: Total liquids concentration, Solvent extraction; Non-solvent liquid extraction methods; instrumental methods. Determination of liquid composition. UNIT-IV Electrophoresis methods, Chemical methods; enzymatic methods; physical methods; immunoassays; analysis of polysaccharides fiber. Analysis of proteins Determination of overall protein concentration; protein separation and characterization; methods based on different adsorption characteristics separation due to size differences; separation by electrophoresis. UNIT-V Radiochemical Methods: Use of radio isotopes, viscosity and consistency measurements of food, measurement of rheological properties. | | | Practical 1. Introduction to Food Analysis Techniques and calibration of glasswares 2. Sampling techniques and methods of sample preparation. 3. Experiment using principles of colorimetry and spectrophotometry. 4. Determination of pH. 5. Determination of Titratable acidity. 6. Determination of moisture and Total solids. 7. Analysis of foods for pesticides and drug residues. 8. Test for Adulterants | | | Suggested Readings: * S.S. Neilson, Food analysis, Springer. * AOAC methods for Food Analysis. * Y. Pomeranz and C. E Meloan, Food Analysis, Theory and practice; AVI publishing company, INC West Port, Connecticut, USA. * Fung, D.Y.C. and Matthews, R., Instrumental Methods for Quality Assurance in Foods; Marcel Dekker, Inc. New York. * Moskowitz, H. R., Food Texture: Instrumental and Sensory Measurement; Marcel Dekker, Inc. New York | | AES 311 | Village Adoption | 0 0 2 2 | | Village camp | | ENG 311 | Food Engineering III | 3 0 2 4 | | TheoryUnit 1Mass transfer: Diffusion and Mass Transfer in Food Materials: Molecular diffusion in solids and fluids: Fick’s 1st law for molecular diffusion, diffusion through varying cross sectional area, molecular diffusion in liquids, molecular diffusion in biological solutions and gels, molecular diffusion in solids, diffusion coefficients in gas, liquid and solid, numerical solution of steady state diffusion, Unit 2Gas Absorption: Equilibrium relationship, mass transfer theories, concept of driving force, individual and overall mass transfer coefficients. Unit 3Air properties, dry and wet bulb temperature, Wet and dry bulb hygrometry, Humidity charts, Methods of humidification and dehumidification, Air conditioningUnit 4Liquid- Liquid Extraction: Equilibrium for immiscible and partially miscible systems, Use of triangular diagram. Calculation of number of stages for cocurrent and counter current contacting. Crystallization: theory, Nuclei formation, Crystal growth, Theory of crystallization, Batch and continuous crystallization, Fractional crystallization. Unit 5Adsorption: Gas solid isotherms for one and more sorbates, Chemisorption, Liquid and solid isotherm, Adsorption unit- Fixed bed equations, Isothermal operation, Non isothermal operation, pressure swing adsorption, Extraction, supercritical extraction. LeachingDistillation, steam distillation, batch distillation, vacuume distillation | | | Practical 1. Experiment on extraction of oil from food sample. 2. Experiment on distillation process for production of distilled water. 3. Experiment of absorption of water by dried food product / grain. 4. Experiment on crystallization process in food processes. 5. Experiment on humidification process in food processing 6. Experiment on dehumidification process in food processing 7. Visit to related food industry | | | Suggested Readings: 1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier. 2. Fellows P. 1988.Food Processing Technology: Principle and Practice. VCH Publ. 3. Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon. 4. McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill. 5. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House. 6. Singh RP and Heldman DR. 1993.Introduction to Food Engineering. Academic Press. | | ENG 312 | Energy Utilization in Food Industry | 3 0 0 2 | | TheoryUnit 1Classification of energy sources; Introduction to renewable energy sources; characterization of biomass; types, construction, working principle, uses and safety/environmental aspects of different renewable energy devices like gasifiers, biogas plants.Unit 2solar passive heating devices, photovoltaic cells and arrays; Brief introduction to wind energy, hydroelectric energy, ocean energy, briquetting and baling of biomass, biomass combustion, biodiesel preparation and energy conservation in agriculture.Unit 3Energy forms and units, energy perspective, norms and scenario; energy auditing, data collection and analysis for energy conservation in food processing industries.Unit 4Sources of energy, its audit and management in various operational units of the agro-processing units; passive heating, passive cooling, sun drying and use of solar energy, biomass energy and other non-conventional energy sources in agro-processing industries.Unit 5Reuse and calculation of used steam, hot water, chimney gases andcascading of energy sources. Energy accounting methods, measurement of energy, design of computer-based energy management systems, economics of energy use. | | | Suggested Readings: 1. Kennedy WJ Jr. & Wayne C Turner.1984. Energy Management. Prentice Hall. 2. Pimental D. 1980. Handbook of Energy Utilization in Agriculture. CRC 3. Rai GD. 1998. Non-conventional Sources of Energy. Khanna Publ. 4. Twindal JW & Anthony D Wier 1986. Renwable Energy Sources. E & F.N. Spon Ltd. 5. Verma SR, Mittal JP & Surendra Singh 1994. Energy Management and Conservation in Agricultural Production and Food Processing. USG Publ. & Distr., Ludhiana. 6. Boyle Godfrey. 1996. Renewable Energy: Power for Sustainable Future. Oxford Univ. Press. 8. Culp AW. 1991. Principles of Energy Conservation. Tata McGraw Hill. 9. Duffle JA & Beckman WA. 1991. Solar Engineering of Thermal Processes. John Wiley. 10. Garg HP & Prakash J.1997. Solar Energy - Fundamental and Application. Tata McGraw Hill. 11. Grewal NS, Ahluwalia S, Singh S & Singh G. 1997. Hand Book of Biogas Technology. Solar Energy Fundamentals and Applications. TMH, New Delhi. 12. Mittal KM. 1985. Biomass Systems: Principles & Applications. New Age International. | | FBM 311 | Business Laws | 3 0 0 3 | | UNIT 1 Contract Act, 1872Definition of a Contract and its essentials, Formation of a valid Contract - Offer and Acceptance, Consideration, Capacity to Contract, Free consent, Legality of object, Discharge of a Contract by performance, Impossibility and Frustration, Breach, Damages for breach of a contract, Quasi contracts, Contract of Indemnity andGuarantee, Bailment and Pledge, Agency.UNIT II Partnership Act, 1932Definition of Partnership and its essentials, Rights and Duties of Partners : Types of Partners, Minor as a partner, Doctrine of Implied Authority, Registration of Firms, Dissolution of firms.Sale of Good Act, 1930Definition of a Contract of Sale, Conditions and Warranties, Passing of Property, Right of Unpaid Seller against the Goods, Remedies for Breach.UNIT III Negotiable Instrument Act, 1881Definition and characteristics, Kinds of negotiable instruments, Promissory Note, Bill of Exchange and Cheques, Holder and Holder in due course, Negotiation, Presentment, Discharge from Liability, Noting and Protest, Presumption, Crossing of Cheques, Bouncing of Cheques.Companies Act, 1956Nature and Definition of a Company, Registration and Incorporation, Memorandum of Association, Articles of Association, Prospectus, Kinds of Companies, Directors: Their powers and duties, Meetings, Winding up.UNIT IV Consumer Protection Act, 1956Aims and Objects of the Act, Redressal Machinery under the act, Procedure for complaints under the act, Remedies, Appeals, Enforcement of orders and Penalties.The Information Technology Act, 2000Definition, Digital Signature, Electronic Governance, Attribution, Acknowledgment and Dispatch of Electronic Records, Sense Electronic Records and Sense Digital Signatures, Regulation of Certifying Authorities, Digital Signature Certificates, Duties of Subscribers, Penalties and Offences. | | | Suggested Readings:1. Gulshan J.J. - Business Law Including Company Law (New Age International Publisher, 13th Edition)2. Kuchhal M.C. - Business Law (Vikas Publication, 4th Edition)3. Avtar Singh - Principles of Mercantile Law (Eastern Book Company, 7th Edition).4. Relevant Acts | | FBM 312 | Business Strategy | 3 0 0 3 | | UNIT-IUnderstanding strategy and strategic management process. Levels of strategy. Basic model of strategic management.UNIT-IICorporate mission and objectives: Concept of synergy and its importance in strategic management.UNIT-IIIScanning the Environment : Environmental scanning and industry analysis ; Internal Scanning. SWOT analysis. Porter’s model to determine industry attractiveness. Identifying Strategic Alternatives : Growth strategies ; mergers and take-overs; joint ventures ; harvesting and retrenchment strategies.UNIT-IVSelecting a Strategy: Evaluating strategic alternatives-BCG Model, GE business planning grid, Royal Dutch/ Shell’s Directional Policy Matrix, Hofer’s Product/Market Evaluation Portfolio Matrix. Strategy Selection. UNIT-VStrategy Implementation: Strategy –structure fit, developing organizational structure, leadership and organization culture. Strategic Evaluation and Control: Measuring performance, Reward systems. | | | Suggested Readings: 1. Wheelen, Thomas L. and J. David Hunger, Concepts in Strategic Management and Business Policy, Pearson Education. 2. Byars, Lloyd L., Strategic Management : Planning and Implementation, Harper and Row Publishers. 3. Kazmi, Azhar, Business Policy, Tata McGraw Hill. 4. Boulton R. William, Business Policy - The Art of Strategy Management, Macmillan Publishing Company. | | FBM 313 | Financial Management | 3 0 0 3 | | UNIT I The Finance function: Goals, Objective and functions of Financial Management, finance functions – Treasury vs. Controller functions, The Logic of Wealth Maximization UNIT II Time Value of Money, Techniques of compounding and Discounting, functions of Chief Financial Officer, investment decisions, financing decisions – dividend decision. UNIT III Cost of Capital: Cost of debt, preference and equity capital, cost of retained earnings, weighted average, cost of capital, marginal cost of capital. UNIT IV Capital budgeting process, basic principles of Capital expenditures proposals, various appraisal methods, Average rate of return, payback period, Discounted Cash Flow methods, Net Present Value, Internal Rate of Return and profitability index, Merits and demerits of appraisal methods, conflicts in decision making. UNIT V Operating and Financial Leverage, Total leverage. Capital Structure - their net income and net operating income approaches- optimal capital structure, factors affecting capital structure, EBIT/EPS and ROI and ROE analysis, Capital structure policies in practice. Dividend decisions and share valuation, Working capital management. | | | Suggested Readings: 1. Prasanna Chandra, Financial Management; McGraw Hill. 2. I.M. Pandey, Capital Structure and the Cost of Capital; Vikas Publishing. 3. I.M. Pandey, Elements of Financial Management; South Asia Books. 4. I.M. Pandey, Management Accounting; Vikas Publishing. 5. Charles Horngren, Introduction to Financial Accounting; Pearson India | | FST 311 | Bakery and Confectionary Technology | 2 0 3 4 | | TheoryUNIT-IGlobal Status of bakery and confectionery industry. Review of raw materials and quality parameters of wheat flour, flour standards; dough development; methods of dough mixing; dough chemistry, rheological testing of dough-Farinograph, mixograph. Extensograph, Amylograph/ Rapid- visco analyzer, Falling number, Hosney's dough stickiness tester and interpretation of data. UNIT-IIBread: various methods of production and effect of various formulations and process parameters on quality. Staling of bread, losses during manufacture and methods to control them; machinery used in bakery industry, multigrain bread, gluten free products, traditional bakery products, shelf life. Biscuits and Cookies: Ingredients and flour specification; types of biscuits, doughs -developed doughs, short doughs, semi-sweet, enzyme modified doughs and batters importance of the consistency of the dough. UNIT-IIICakes: Flour specifications-, ingredients, manufacturing process and quality evaluation. Preparation of other bakery products - rusks, crackers, buns, muffins, pizza; raw materials, methods of production, quality parameters. Confectionery manufacture: Raw materials used in the confectionery manufacturing and processing industry - including quality control methods. Cocoa, Sugar, Dried milk products, Special fats, Emulsifiers, Nut kernels. Production of cocoa liqueur from the cocoa bean, Dark, milk and white chocolate, manufacturing processes. UNIT-IVChocolate Processing Technology : Compound coatings and candy bars; tempering technology, chocolate hollow figures, chocolate shells, enrobing technology, manufacture of candy bars, Presentation and application of vegetable fats; production of chocolate mass. UNIT-VSugar Confectionery manufacture: General technical aspects of industrial sugar confectionery manufacture, Manufacture of high boiled sweets-Ingredients, Methods of manufacture- Types-Center-filled, lollipops, coextruded products. Manufacture of gums and jellies-Quality aspects Manufacture of Miscellaneous Products: Caramel, Toffee and fudge-Liquorice paste and aerated confectionery, Lozenges, sugar panning and Chewing gum, Countlines-Quality aspects Bakery Plant - Layout, setting up of units and hygienic conditions, operation and maintenance. | | | Practical: 1. Quality assessment: Flour, yeast, water, leavening agents. 2. Manufacturing of bread (sandwich bread, milk bread) 3. Sensory evaluation of bread. 4. Manufacturing of Cookies 5. Sensory evaluation of cookies 6. Manufacturing and sensory evaluation of Rusk. 7. Manufacturing and sensory evaluation of cakes and pastries. 8. Manufacturing of milk and dark chocolate and its sensory evaluation. 9. Preparation of different varieties of candies and its sensory evaluation. 10. Preparation of Fudge, Caramel, Fondant Jellies and its sensory evaluation. 10. Visit to bakery plants. | | | Suggested Reading: 1. Y. Pomeranz, Modern Cereal Science and Technology, MVCH Publications, NY 2. Samuel A. Matz , Bakery Technology and Engineering ,Chapman and Hall 3. A Bent, E B Bennion, G S T Bamford , The technology of cake making, Blackie-Academic and Professional, UK. 4. Duncan J R Manley, Technology of Biscuits, Crackers, and Cookies, Ellis Horwood Ltd. 5. William Sultan Bakery Engineering and Technology, Practical baking, Matz. SA. 6. EB Jackson, Sugar Confectionery Manufacture, Aspen publishers Inc., Great Britain. | | FST 312 | Meat, Fish and Poultry Product Technology | 3 0 3 5 | | Theory UNIT-I Introduction to meat and poultry industries; Pre-mortem selection of animals;Modern Abattoir Practices: slaughtering techniques of animal and slaughtering practices; Meat cuts and portions of meat; Inspection and grading of meat; Physico-chemical composition of muscle; Post-mortem changes in muscle; Conversion of muscle to meat. UNIT -II Chemical and nutritional composition of meat ; The eating quality of meat - color, water holding capacity (WHC) and juiciness, texture and tenderness, odour and taste; Meat microbiology and safety; Spoilage characteristics of meat; Endogenous and exogenous infections; Preventive (prophylaxis) measures for avoiding meat spoilage. UNIT -III Meat processing- comminution, emulsification, curing, smoking, cooking, ageing and tenderization; Meat products - meat emulsion, fermented meats, sausages, ham, bacon and comminuted meat products; Meat analogs; Meat storage and preservation- by temperature control (refrigeration, freezing, thermal processing), by moisture control (dehydration, freeze drying, curing, IMF meat), by microbial inhibition (chemical preservation, ionizing radiation); Packaging of meat products. Meat production, processing and consumption trends; Meat plant sanitation and waste disposal; By-products from meat industries and their utilization. UNIT -IV Inspection of birds, poultry slaughter and dressing, Factors affecting quality of poultry; Classification of poultry meat; Composition and nutritional value of poultry meat; Processing of poultry meat, spoilage and control; By-product utilization. Egg and egg products- Structure, composition and functions of eggs; Abnormalities in eggs; Functions of eggs in food products; Inspection and grading for egg quality; Preservation and safe handling of eggs; Coagulation of eggs, egg foams, egg powder and egg based products. UNIT-V Fish as raw material for processing and its biochemical composition. Factors affecting the quality of product and post harvest losses. Chilling and freezing of fish and other aquatic products. Physical, chemical, microbiological and sensory changes during storage. Principles of thermal processing. decimal reduction time, thermal death time, ”Z” and ”F” values, 12D concept, determination of process time. Canning process for fish. Value added fish products. Hurdle technology and its application. Composition and role of muscle proteins, Factors influencing denaturation of muscle proteins.Fisheries Byproducts Technology. | | | Practical: 1. Physico-chemical and microbiological quality of different types of meat. 2. Canning of meat products and determination of thermal process time. 3. Preservation of meat by curing, freezing, smoking, drying and determination of shelf-life 4. Preparation of Various value added meat products 5. Estimation of nitrites/nitrates in processed meat products. 6. Estimation of Water Holding Capacity and emulsification capacity of various types of meat. 7. Physico-chemical and micro-biological quality of raw egg and their products. 8. Preservation of shell eggs by various methods 9. Studies on hygiene and sanitation in meat, poultry and egg processing plants. 10. Visit to meat/poultry/egg processing plant for hands on training. | | | Suggested Readings: * Vaclavik V.A. and Christian EW, Essentials of food science; Springer International. * Laurie R.A., Lawrie’s meat Science; Woodhead Publishing Ltd. * Stadelman W.J. and Cotterill O.J., Egg science and technology; CBS Publishers. * Pearson A.M. and Gillett T.A., Processed Meats; CBS Publishers. * Stadelman W.J., Olson V.M., Shemwell G.A. and Pasch S., Egg and poultry meat Processing; Elliswood Ltd. * Aitken A., Mackie M., Merritt S.H. and Windsor M.L., Fish Handling and Processing; Ministry of Agriculture, Fisheries and Food, Edinburgh. * Balachandran K.K., Post-harvest Technology of Fish and Fish Products; Daya Publ. House. | |

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...Q.1 External Environment- What is External Environment The external environment normally refers to outside forces that may influence an organization. Two factors make up the external environment: task and general. The task environment typically consists of external groups that may have an influence on daily operations of an organization. In the general environment, outside forces may influence an organization’s ability to do business. 外部環境通常是指外部勢力可能影響一個組織。有兩個因素構成的外部環境:工作和一般。任務環境通常包含可能對組織的日常運作產生影響的外部團體。在一般環境下,外部勢力可能會影響一個組織的做生意的能力。 Generally, the task environment has dimensions that are directly interactive with how an organization operates. The task environment may include competitors, customers and suppliers. Since these dimensions may influence daily operations, more attention is usually devoted to each during strategic planning. 一般情況下,任務環境具有尺寸是直接的互動與組織如何運作。任務環境包括競爭者,客戶和供應商。由於這些方面可能會影響日常運作,更多的注意力通常用於各項期間的戰略規劃。 用PESTEL & 5 FORCE 做example. Political: Democracy, Security, Stability of Government, Attitudes toward foreign companies Economic: GDP trends, Interest rates, Money supply, Inflation rates通貨膨脹, Unemployment levels, Wage & Price controls, Revaluation升值 or Devaluation貶值, Energy availability and cost   Socio-cultural: Lifestyle changes, Career expectations, Consumer activism消費者行動, Rate of family formation, Growth rate of population, Age distribution of population, Regional shifts in population人口區域轉移, Life expectancies, Birth rates   Technological:...

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...Introduction Generally speaking, strategy is considered as an organisation’s basic direction for the future (Lynch, 2006). As Porter (1980) pointed, the essence of strategy is about setting a goal and cultivating sustainable competitive advantage to achieve this decision. However, organizations have many different perspectives about strategy’s choice. The purpose of this essay is to critically review ‘Competing on Capabilities: The New Rules of Corporate Strategy’ (Stalk et al, 1992). The position of the article in strategic debate will be examined first, followed by its main strengths and weaknesses respectively. Put the article in a broader debate The contents of the article can be ascribed to different debates in strategy academia. However, resource based view (RBV) versus positioning view may be the most appropriate debate for this article. Basically, this debate reflects that company’s strategy is influenced by company’s internal resources or external industry environment (Whittington, 2001). Stalk et al (1992) hold the view that organizations can succeed; the key is whether the companies can transfer their fundamental business processes into the capabilities, which can deliver superior value to the customers. This can be seen as authors emphasize RBV rather than the opposing view. Resource based view is identifying and classifying the firm’s inside assets which give the firm competitive advantages (Wernerfelt, 1984). Specifically, internal resources which give...

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...Dawn M Carlisle Business Policy and Strategy Lululemon Case Lululemon Case Analysis For Lululemon, this particular sports performance apparel industry has a few growing pains as well as huge success. In analyzing their company strategy, they have a great reputation for the quality of their clothing, they have an innovative product that is a best seller among their clients. Many women and men today enjoy Yoga and want to be comfortable in the clothing when working out. These have been their strengths in their ability to have made high profits. With strengths comes weaknesses. Lululemon has a hard time with their brand recognition in other markets. They have been a huge success in Canada, but once brought to other international markets, they are definitely competing with bigger companies who may sell a similar product. This would be an opportunity as they can tap into newer markets promoting the brand. Lululemon has a strong risk of threat from other competitors via online. Since we live in a digital world, it’s easy for businesses to compete using the internet or e-commerce. Lululemon also has the threat of new entrants to worry about. By low switching costs, they can increase the need for substitutes, but they can’t change the latest fashion trends, season, etc. Substitutes are a threat but minimal. Not a lot of competitors such as Nike or Reebok can fulfill this clothing need. However, it also gives buyers more power as they play a huge role in competitive behavior...

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