B.F.T.M.(Second Year) Pg No.

Revised Syllabus For

Bachelor of Food Technology and Management (B.F.T.M.) Non-conventional Vocational Courses for Women

Introduced from June 2004 and Onwards (Subject to the modifications will be made from time to time)

Note : For related ordinances, rules & regulations please download from the Online Syllabus website viz.
www.unishivaji.ac.in

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SHIVAJI UNIVERSITY, KOLHAPUR. BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT (B.F.T.M.) (NON CONVENTIONAL VOCATIONAL COURSES FOR WOMEN) APPENDIX A Three years Degree course in Food Technology & Management affiliated to Shivaji University, Kolhapur. This Course is full time course.
ELIGIBILITY AND ADMISSION PROCEDURE:

1. 2. 3.

4.

H.S.C. (10+2) of Maharashtra state board or equivalent with Science. The students who have passed three years Diploma in Food Technology shall be given admission directly to the second year BFTM The institutions will subject the candidates seeking admission to the Degree course in Food administration to the Degree coursed in Food Technology & Management to an entrance examination. The institution shall not give weightage of more than 50% marks for entrance Examinations in the matter of admission.

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SHIVAJI UNIVERSITY, KOLHAPUR. FOOD TECHNOLOGY: SECOND YEAR DEGREE COURSE SECOND YEAR Total Period per Total Marks week Theory Written Int. (theory) Human 80 20

Sr.

Subjects

No. of papers duration For Exam.

Practical Theory 50 4

Practical 4 One Theory (3 Hrs.) one practical (3 Hrs.) One Theory (3 Hrs.) one practical (3 Hrs.) One Theory (3 Hrs.) one practical (3 Hrs.) One Theory (3 Hrs.) One Theory (3 Hrs.) one practical (3 Hrs.) One Theory (3 Hrs.) One Practical (3 Hrs.) One Theory (3 Hrs.) one practical (3 Hrs.) One Theory (3 Hrs.) One Theory (3 Hrs.)

Advanced Nutrition

Cereal, legume & oil seed Technology

80

20

50

Food Microbiology

80

20

50

4 5

Food Hygiene, & Sanitation Techniques in Food Analysis

80 80

20 20

-50

4 4

-4

Biochemistry

80

20

Computer Application to Food Industry Environmental science & management

Indian Constitution

80

20

--

--

80

20

---

---

9.

50

Total Marks =1050 Minimum passing marks in each subject head = 40% NOTE : ONE PERIOD IS OF 45 MINUTES
Indian Constitution paper will be assessed internally. It carries 50 marks.

Shivaji University, Kolhapur

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APPENDIX C: STANDARD OF PASSING A candidate must obtain minimum 40% of the marks in each paper (Theory as well as practical) subject to the following conditions: 1] The candidates, who have passed the internal assessment ( 40% ), shall only be permitted to appear for the final examination. 2] The minimum standard of passing in each paper of 100 marks shall be 40 marks provided that a candidate get at least 40 % i.e. 32 out of 80 marks & 20 out of 50 & 8 out of 20 marks. For passing the Project Examination a candidate shall have to obtain minimum 40% marks. * The Candidates obtaining 50% but less than 60% marks in the final year examination be declared to have passed the B.F.T.M. examination in Second Class. * Those obtaining 60% but less than 70%marks in the final Year shall be declared to have passed the B.F.T.M. examination in FIRST CLASS. * Those obtaining 70% or above in the final Year shall be declared to have passed the B.F.T.M. examination in FIRST CLASS with distinction 4] A candidate who passes in at least FIVE papers of the B.F.T.M. Part-I examination shall be allowed to keep terms for B.F.T.M. Part-II Class. Her Internal Assessment marks shall be carried forward such a candidate shall have to pass the BFTM I examination within four years from the time of appearance for B.F.T.M. part-I examination. along with papers of B.F.T.M.-II A candidate who passes in at least FIVE papers of the B.F.T.M. Part-II & have cleared first year B.F.T.M.I examination shall be allowed to keep terms for B.F.T.M. Part-III .Her Internal Assessment marks shall be carried forward such a candidate shall have to pass the BFTM II examination within four years from the time of appearance for B.F.T.M.-II along with the papers of B.F.T.M.III. In addition to all the passing standards prescribed before all candidates will have to produce a certificate in prescribed form having completed all seminar, project work & the assignments, duly endorsed by the Principal of the college. The college shall maintain official records of enrolment of candidate this regard. B.F.T.M. degree merit will be awarded on the basis of final year examination. (Out of 1050) If a candidate fails in either theory or practical of any subject she will have to appear for theory as well as practical examination of the same subject.

3]

5]

6].

7]. 8].

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APPENDIX D P R E F A C E The main objective of a perfect nutrition are -----to increase the emplotanbility of women in the food processing sector of Indian Economy which has been accorded priority in policy making. -----To expose the participants to the basic essentials of food technology & preservation so that they become capable of independently handling food processing units. -----To make them understand the nutritional side which may help inoculate the scientific view regarding dietary habits of population. ------To enable the participants to keep themselves at least of recent changes in Food Technology & management. ---- To appreciate the management & marketing perspective of food processing industry. ------Finally to cerate necessary awareness regarding the factors affecting food processing & preservation. The need for qualified nutrition expert is very important, as he/she understand the importance of nutrition & its relation to health. ------To be able to list good sources of major nutrients to enumerate basic food groups & contribution of each group for planning a balanced diet. ------To be able to be a positive health. To be able to state environmental pollutants. ------To be able to explain the role of mental health. ------ To be able to recognize early symptoms of common diseases. INTAKE AND MIGRATION: 1. The sanctioned intake of the candidates at the First Year level shall not exceed a maximum of 60 candidates in a class. If more than 60 candidates are admitted, separate classes shall be organized. The institutions may permit at their discretion migration of students from one institute to another institute to the maximum number of students not exceeding the permitted maximum intake in a class.

2.

COURSE AND PERIOD OF STUDIES: 1. The Institutions imparting instructions in Food Technology & Management may follow the lectures & the periods of studies as prescribed in Appendix A & B. The Institution shall, as an integral part of Food Technology & Management education curriculum & as a part of teaching programme arrange for study tours, & other project facilities.

2.

Shivaji University, Kolhapur

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APPENDIX E TEACHING STAFF STRUCTURES Each Institute must have a staff structure consisting of the following : Principal or Head of the Department & Professors/Asst. Professors or Readers & Lecturers in the ratio of 1:2:4. Standard of Staff, equipments, accommodation, training & other facilities for professional education. 1. 2. 3. 4. 5. The Institution shall maintain a Teacher/Student ratio of 1:10 The Institutions shall have a minimum number of 12 faculty members for a student strength 0f 100. The Institution will the intake of 60 in a class may have the Standard faculty as prescribed by the University. The Institution shall encourage the faculty members to involve in professional practice including research. The Institution shall provide exchange of faculty members for academic programme. Not with standing anything contained in these regulation, the Institutions may prescribes minimum standard of Food Technology Education provided such standard does not in the opinion of the Council, fall below the minimum standards prescribed from time to time by the Council to meet the requirements of the professional & education thereof. PROFESSIONAL EXAMINATION: 1. 2. 3. 4. 5. The University or an independent Examining Body shall conduct the examination at the end of each year. The external work shall be assessed; by a internal & external examiners. The pass percentage shall not be less than 40% in each subject. The candidates, who have passed the internal assessment, shall only be permitted to appear for final examination. An examiner for any subject of examination shall have a minimum 3 years of teaching/professional experience in his/her field at study. Qualification for the post of Lecturers Master Degree in relevant subjects with B+ grade.

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SHIVAJI UNIVERSITY, KOLHAPUR. BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT SECOND YEAR PAPER - I ADVANCED HUMAN NUTRITION Hours of Instructions/week Annual: 3 Theory: 100 Marks Practical :- 50 Marks

Objectives :To enable students to: 1] Know the importance of therapeutic diet. 2] Knowledge about dietary control of different diseases. Theory:1. Introduction Nutritional role of Carbohydrate and fibre Protein Lipid Vitamins Minerals 2. Body composition Definition Importance Classification Methods of assessment of body composition Energy value of food Determination of Energy value of food 3. Introduction to therapeutic diets. Basic concepts Principles, Factors considered, Classification, Feeding methods. 4. Food exchange list Importance Types Classification

Shivaji University, Kolhapur

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5. Diet in Fever Typhoid Influenza Rheumatic fever 6. Diet in Diseases of metabolic disorders Arthritis Diabetic mellitus Gout 7. Diseases of endocrine disorder Diet in dental diseases Food borne diseases

8.

Practicals :1. Weights and measures 2. Preparation of therapeutic diets liquid diet, full fluid, solid and semisolid diet. 3. Diet in fever, diet in typhoid, diet in influenza, diet in tuberculosis 4. Diet in rumaheamatic fever, diet in diavetes, gout. 5. Diet in dental diseases 6. Diet in endocrile diseases Reference :1. Joshi S. A. Nutrition and Dietetics, New Delhi, Tata Mc Graw Hill Publishing Co. Ltd. 2. Robinson Normal and Therapeutic Nutrition New Delhi, Tata Mc Graw Hill Publishing Co. Ltd. 3. Crampton E.W. and L. E. Lloyd (1915), Fundamentals of Nutrition, San Francisco W. H. Freeman 4. Davidson S.R, Passmore and J.F. Brock (1986), Human Nutrition and Dietetics London Churchill, Livingstone 5. Antia F.P (1986), Clinical Dietetics and Nutrition, Bombay, 3rd edition, Oxford University Press. 6. Jelliffee B.B. Assessment of Community Nutriion Status

B.F.T.M.(Second Year) Pg No. 9

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT SECOND YEAR PAPER II SUBJECT: CEREAL LEGUME AND OIL SEED TECHNOLOGY Hours of Instructions/week Annual: 3 Theory: 100 Marks Practical :- 50 Marks

Objectives :To enable students to: 1] Develop protein concentrate, novel food stuff 2] Make them aware of importance of cereal legume and oil seed technology. 1. 2. 3. 4. 5. Importance of cereals Types of cereals Varieties Morphology Composition Nutritive value Physiochemical properties Milling and Procesing of cereals different methods of milling of different cereals bran seperation processing of cereal products production of starch mart flakes popcorn preparation of dextrins Importance of legumes Milling and processing of Legumes methods of milling of pulses cooking quality and factors affecting cooking quality puffing, roasting and parching processing methods dehulling losses effect of dehulling on nutritive value. Cooking quality Grading methods Importance of oil seed types of oil seed chemical composition nutritive value antinutritional factors

Shivaji University, Kolhapur

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6. -

Oil seed processing natural sources of oil extraction physiochemical properties oil processing machinery solvent extraction factors influencing extraction types of solvents refining of oil hydrogenation changes during storage oil for fortification non edible oil and their purification oil seed flour concentrates and isolate protein rich food

PRACTICALS: - parboiling - rice cooking quality - malting - flaking - puffing - corn syrup - germination - socking and sprouting - oil extraction - food grade cake - production of protein rich food REFERENCE BOOKS: 1. Cereal Technology - Kent 2. Post harvest technology of cereals, Legumes and oil seeds - Chakrawarti 3. Post harvest Biotechnology of cereals - D.K.Salunkhe 4. Processing protein stuff - Altschule 5. Cotton seed chemistry processing technology - A.E.Bailey 6. Rice production and utilization - Ber Sluh 7. Primary cereal processing - Bernard Godas, Claude William 8. Technology and refining of oils and fats - T.L.Mahata 9. Cottonseed chemistrty and technology - K.S.Murti 10. Post harvest Biotechnology of oilseeds - K.T.Aachaya

B.F.T.M.(Second Year) Pg No. 11

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT ( BFTM) SECOND YEAR PAPER III SUBJECT: FOOD MICROBIOLOGY Hours of Instructions/week Annual: 3 Theory: 100 Marks Practical :- 50 Marks

Objectives :To enable students to: 1] Acquire knowledge regarding food microbiology. 2] To know the processing of fermentation technology. 1 General Microbiology Microorganisms of importance in food General classification Study of morphological Cultural characteristics and biochemical activity of bacteria.

2. Physiology of Microorganism - Genetic recombination - Transformation - Bacterial conjugation - Mutation and mutagenesis 3. 4. 5. Growth curves Physical and chemical factors Destruction of microorganism Control of microorganism by physical and chemical agent Antibiotics Preservation of microbial culture Food Microbiology Microbial spoilage of food Chemical change caused by microorganism Principal of preservation Aspics Use of temperature and sterilization Controlled water activity Drying Radiation Pressure Microbiolgy of food product Cereal and cereal product Milk and milk product Meat and meat product

Shivaji University, Kolhapur

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6. 7. 8. -

Fish and fish product Poultry and egg product Sugar and sugar product Contamination Sources of contamination during handling and processing Food poisoning Foodborn infecations Foodborn intoxication Microtoxins Waterborn diseases Immunology and vaccination Fermented food Its importance and nutritive value (Nutrients and antinutrients value) Food value Apparent health benefits Use of a Mushroom as a food Use of fungi in food processing Industrial Microbiology General introduction Production and maintenance of Bacteria Yeast Mold Culture For fermentation Industrial production Acid Antibiotics Fermented beverages Fermented food Vinegar Pickles Fermented milk products

PRACTICALS 1. 2. 3. 4. 5. 6. 7. 8. 9. Microbiology Sterilization of glasswares Preparation of nutrient media Techniques of inoculation Staining methods Preparation of pure cultural techniques Determination of microbial number Mold examination in food Microbial examination of fish, egg, milk and milk product

B.F.T.M.(Second Year) Pg No. 13

REFERENCE BOOKS: 1. Fundamentals of microbiology - Frobisher Martin 2. Bacteriology - A.S. Salle 3. Introduction to Microbiology Edward J.C. and Singh R.B. 4. Microbiological Application Bensen, Harold J. 5. Biology of Microorganism R.D. Crock 6. Food Microbiology W.C. Frasier 7. Modern food microbiology- James Jay 8. Basic food Microbiology- G.J. Banwart

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT ( BFTM) SECOND YEAR PAPER IV SUBJECT: FOOD HYGIENE AND SANITATION Hours of Instructions/week Annual: 3 Theory: 100 Marks

Objectives :To enable students to: 1] Gain knowledge of hygienic handling of food. 2] Apply basic principles of sanitation in the maintains of food processing plant.

Introduction: - Importance of food hygiene and sanitation - general principles of food hygiene in rural and urban areas in relation to food Preparation - personal hygiene - hygiene during processing, packaging and storage 2. Water - Sources - Purity requirement - Physical and chemical methods of treatment and storage 3. Sanitation - Definition - Terminology related to sanitation - Types of sanitation - Properties of detergents and sanitizing agents - Sanitation facilities and procedures in food plant operation - Rural and urban area - Fairs and festivals - Plant sanitation - Layout construction - Design of plants machinaries

Shivaji University, Kolhapur

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4. Disposal of Sewage - Night soil - Sewage treatment - Microbeal standards for foods - Legal aspects of food hygiene and sanitation - Layout and sanitation in vegetable processing - Dairy - Meat - Poultry - Cereal - Backery 5. Waste disposal - terminology viz. - Industrial waste - Sewage - Influence - Waste water - Sludge - Dissolved oxygen - B.O.D - C.O.D - Waste disposal and treatment - Pollution hazards - Solid and liquid wastes - Physical, chemical and biochemical methods Gobar gas - Introduction - Merits and demerits - Chemistry of fermentation - Factors affecting gas production - Properties of biogas and its use. REFERENCE BOOKS: 1. Guide to improving food hygiene - Ed Gaston and Tiffney 2. Practical food microbiology and Technology ( 2nd edition) - Harry H.Weiser 3. Food poisoning and food hygiene (3rd edition)- Betty C. Hobbi 4. Principles of food sanitation - Marriott, Norman G

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BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT ( BFTM) SECOND YEAR SUBJECT:TECHNIQUES IN FOOD ANALYSIS PAPER V Hours of Instructions/week Annual: 3 Theory: 100 Marks Practical :- 50 Marks

Objectives :To enable students to: 1] Understand the importance of advance techniques in food analysis. 2] Develops skill in analysis 1. Proximate analysis of food - preparation of sample - methods of preparation of sample - principles of moisture estimation Fat estimation - principle - method - solvant used Protein estimation - principle - ash estimation - fibre 2. Colorimetry and spectrophotometry - principle - Beer's - Lamber's law - Construction - Working - Care of colometry - Standard solution - Blank solution 3. Chromatographic Techniques - principle - classification - thin layer - gel chromatograph - ion exchange - HPLC - GLC 4. Electrophorosis - principle - moving boundry electrophorosis - zone electrocphorosos - isoelectric focusing and its applications

Shivaji University, Kolhapur

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5. Dialysis - Introduction - Hemodialysis - Donam membrane eqlibrium - Applications - Recent developments 6. Flame photometers - Principle - Construction - Working - Estimation serum electrolytes 7 .Fluorimetric - Principle - Working - Applications - Fluorimetric determination of thiamin - Riboflavin 8.Measurement of enzyme activity PRACTICALS: 1.Principle and working of analytical instrument such as colorimeter, balances, oven, muffle furnace, automative dispensor, deionizer, Despoliation plant 2.Estimation of lactogen milk by Fellings method 3. Moisture estimation 4.Qualitative estimation of aminoacids by paper chromatography 5. Study of Amylase estimation 6. Isolation of starch from potatoes 7. Isolation of casein from milk 8. Fat estimation 9. Fibre estimation 10. Determination of pH of various food samples by using pH meter 11.Estimation of minerals and vitamins REFERENCE BOOKS: 1. Food analysis theory and practise - Pomeranz and Meloan 2. Methods in food analysis - Maynard 3. Elementary principles of laboratory instrument - Lee L.W, C.W.Mosly 4. Principles and Technology of practical biochemistry - E.D.William, K.Watson and Edward, Amold Pub.

B.F.T.M.(Second Year) Pg No. 17

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT SECOND YEAR PAPER VI SUBJECT: BIOCHEMISTRY Hours of Instructions/week Annual: 3 Theory: 100 Marks

Objectives :To enable students to: 1] Beware of maximum utilization of food. 2] Get maximum awareness in biochemist.

1. 2. 3. 4. 5. 6.

Digestion and absorption of carbohydrates, metabolism Glycolysis / EMP Crep cycle / TCA HMP Electroc transfer chain and oxidaline phosphoxylation Glyeogenesis Glycogenolysis Cori's cycleenborn errors carbohydrates Protein metabolism Digestion Absorption Transamination Deamination Urea cycle Decarboxylation of amino acid NPU NPN Enborn error protein Lipid metabolism Degradation of fats B-oxidation of fatty aids W oxidation Emborn error fats metabolism Nucleic acid occurance classification structure physicochemical properties metabolic function Water metabolism Distribution of body water Dehydration Functions of water Interrelationship between nutritients

Shivaji University, Kolhapur

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7. 8. -

Enzymes Definition Occurrence Nominclature Classification Mechanism of enzyme action(factors affecting) Coenzymes Prosthetic groups Enzyme kinetics Harmones Definition Classification Function Mechanism of action

REFERENCE BOOKS: 1.Outlines of Biochemistry - Hawk 2. Text book of Biochemistry - West and Todd 3. Osner Hawk's practical Physiological Chemistry - Hawk 4. Principles of Biochemistry - Lehninger 5. Principles of Biochemistry - Voet 6. Practical Biochemistry - Thamian BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT ( BFTM) PAPER VII SECOND YEAR SUBJECT:COMPUTER APPLICATIONS TO FOOD INDUSTRY Hours of Instructions/week Annual: 3 Theory: 100 Marks

Objectives :To enable students to: 1] Understand the importance of advance technology in food processing. 2] Develop the skill of using computer in Food Industry. Importance of computerising in food processing Need of optimisation through computerisation Computer applications in stimulating and modelling Applications of food analytical techniques Correlation of sensory and instrumental data and quantification of subjective Attributes 3. Interpretation of research data output - prediction of storage life package performance and market - computer acceptance study 4. Computer integrated manufacturing - flexible manufacturing system 5. Limitations of computer applications in food processing. 1. 2. -

B.F.T.M.(Second Year) Pg No. 19

REFERENCE BOOKS: 1. Fundamental of computer - Rajaraman 2. System stimulation with digital computer - Narsingh Dev 3. Introduction to operation research - H.W.Wagnel

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT SECOND YEAR SUBJECT: ENVIRONMENTAL SCIENCE AND MANAGEMENT PAPER- VIII Hours of Instructions/week Annual: 3 Theory: 100 Marks

Objectives :To enable students to: 1] Know the problems of environment and its pollutants. 2] Learn various of natural resources of the environment. 1) The Multidisciplinary nature of environmental studies Definition, scope and importance. Need for public awareness. 2) Natural Resources : Renewable and non-renewable resources : Natural resources and associated problems : Forest resources : Use and over-exploitation, deforestation, case studies. Timber extraction, mining, dams and their effects on forests and tribal peoples. Water resources : Use and over-utilization of surface and ground water, floods, drought, conflicts over water, dams benefits and problems. Mineral resources : Use and exploitation, environmental effects of extracting and using mineral resources, case studies. Food resources : World food problems, changes caused by agricultural and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies. Energy resources : Growing energy needs, renewable and non renewable energy sources, use of alternate energy sources. Case studies.

Shivaji University, Kolhapur

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Land resources : Land as a resource, land degradation, man Induced landslides, soil erosin and desertification. Role of an individual in conservation of natural resources. Equitable use of resources for sustainable lifestyles. 3) Ecosystems Concept of an ecosystem. Structure and function of an decomposes. Energy flow in the ecosystem. Ecological succession. Food chains, food webs and ecological pyramids. Introduction, types, characteristic features, structure and function of the following ecosystem :Forest ecosystem Grassland ecosystem Desert ecosystem Aquatic ecosystem(ponds, streams, rivers, oceans, estuaries) 4) Biodiversity and its conservation Introduction Definition : genetic Species and ecosystem diversity. Biogeographical classification of India Value of biodiversity :consumptive, productive use, social, ethical, aesthetic and option values. Biodiversity at global, National and local levels. India as a mega-diversity nation. Hot- spots of biodiversity. Threats to biodiversity : habitat loss, poaching of wildlife, manwildlife conflicts. Endangered and endemic species of India Conservation of biodiversity : In-situ and Ex-situ conservation of biodiversity. 5) Environmental Pollution Definition Causes Effects and control measures of :Air Pollution Water pollution Soil pollution Marine pollution Noise pollution Thermal pollution Nuclear hazards Soil waste Management : Causes, effects and control measures of urban and industrial wastes. Role of an individual in prevention of pollution. Pollution case studies. Diaster management : floods, earthquake, cyclone and landsliders.

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6) Social Issues and the Environment From Unsustainable to Sustainable development Urban problems related to energy. Water conservation, rain water harvesting, watershed management Resettlement and rahabilitation of people ; its problems and concerns. Case studies. Environmental ethics : Issues and possible solutions. Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case studies. Waste and reclamation, Consumerism and waste products, Environmental Protection Act. Air (Prevention and Control of Pollution) Act. Water (Prevention and control of Pollution ) Act. Wildlife Protection Act Forest Conservation Act Issues involved in enforcement of environmental legislation. Public awareness. 7) Human Population and the Environment Population growth, variation among nations. Population explosion Family Welfare Programme. Environmental and human health. Human Rights. Value Education. HIV/AIDS Women and Child Welfare Role of Information Technology in Environment and human health. Case Studies. 8) Field work Visit to a area to document environmental assets river/ forest/ grassland/ hill/ mountain. Visit to local polluted site- Urban/Rural/ Industrial/ Agricultural. Study of common plants, insects, birds. Study of simple ecosystems pond, river, hill slopes, etc. (Field work equal to 5 lecture hours) REFERENCES :1) Agarwal, K. C. (2001), Envireonmental Biology, Nidi Publ. Ltd. Bikaner. 2) Bharucha Erach, The Biodiversity of India, Mapin Publishing Pvt. Ltd., 3) Brunner R.C., (1989), Hazardous Waste Incineration, McGraw Hill Inc. 480p 4) Clark R.S., Marine Pollution, Clanderson Press Oxford (TB). 5) Cunningham, W.P. Cooper, T.H. Gorhani, E & Hepworth, M.T. 2001, Environmental Encyclopedia, Jaico Publ. House, Mumbai, 1196p 6) De A.K., Environmental Chemistry,Willey Eastern Ltd. 7) Down to Earth, Centre for Sciences and Environmental (R) Shivaji University, Kolhapur

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8) Gleick, H.P. (1993), Water in crisis, Pacific Institute for Studies in Dev., Environmental & Security. Stockholm Env. Institute. Oxford Univ. Press. 473 p. 9) Hawkins R.E., Encyclopedia of Indian Natural History, Bombay Natural History Society, Bomaby (R). 10) Heywood, V.H. & Waston, R.T. (1995), Global Biodiversity Assessment. Cambridge Univ. Press 1140p. 11) Jadhav, H & Bhosale, V.M. (1995),

BACHELOR OF FOOD TECHNOLOGY AND MANAGEMENT BFTM SECOND YEAR INDIAN CONSTITUTION PAPER- IX Hours of Instructions/week Annual: 3 Theory: 50 Marks

Objectives :To enable students to :1. Know the Indian Constitutional aspects 2. Gain the basic knowledge of State and Central Governance

Theory :Unit 1 :- Framing of the Indian Constitution Role of Constituent Assembly Philosophy of the Constitution; objectives resolution, preamble, fundamental right and duties, directive principles of state policy, human rights and environment protection. Unit 2 :- Special rights created in the constitution for details, backward class women and children and religious and linguistic minorities. Unit 3 :- Directive principles of State Policy Need to balance fundamental rights with directive principles 10 Unit 4 :- Union Executive President, Prime Minister and the Council of Ministers; powers and functions, coalition Government, problems in their working. Union Legislature Lok Sabha and Rajya Sabha and powers and functions, recent trends in their functioning.

B.F.T.M.(Second Year) Pg No. 23

Unit 5:- State Government Governor, Chief Minister and Council of Ministers, Legislature. Centre State relations- Political, financial, administrative, recent trends. Unit 6 :- Judiciary Supreme Court, Judicial review, Writs, public interest litigations. Enforcing rights through writs Certiorari mandamus, quo-warranto and Hebeas Corpus. Unit 7 Emergency provisions. Amendments to the Constitution : 42nd , 44th , 73rd and 74th amendments.

References:1] Basu DD, Introduction to the Indian Constitution 2] Narang AS, Indian Constitution, Government and Politics. 3] Phalkiwala,N.(1999), We the people, New Delhi UBS publishers. 4] Noorani, Indian Government and Politics.

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