Instructions project: General Format:

 Font: Times New Roman

 Size: 12
 Alignment: Justified
 Paragraph Tab: Single
 Spacing:
Line Spacing 1.5
 Before 0
 After 0
 Page Margin
 Top 1”
 Bottom 1”
 Left 1.25”
 Right 1.25”

 Headings in Bold No Underlining

ARRANGEMENT OF THE CONTENTS OF THESIS

The sequence in which the thesis contents should be arranged and bound should be as follows:

1. Cover Page and Title Page

2. Certificate (by the supervisor)
3. Abstract
4. Acknowledgements
5. Table of Contents
6. List of Tables
7. List of Figures
8. List of Symbols, Abbreviations and Nomenclature
9. Chapters 1, 2...
10. References

References:

The complete list of references and notes should be typed single-spaced on a separate
page at the end of the manuscript and follow the format shown.

For journals:

 Chaterjee, S., Chaterjee, S., Chaterjee, B.P. and Guha, A.K., (2004). Clarification of
fruit juice with chitosan. Process Biochem. 39: 2229-2232

Submission for evaluation of Thesis

  Bound dark blue background. The side back of the thesis should also carry the title,
name of candidate and month and year of final submission. Submit the Plagiarism
certificate during the submission of thesis.

 Three hard copies of the thesis with CD.

TABLE OF CONTENTS

Page No.
Certificate ii
Abstract iii
Acknowledgements vi
Dedication (optional) vii
List of Tables viii
List of Figures IX
List of Symbols and Abbreviations x

CHAPTER 1: INTRODUCT1ON 1-1

CHAPTER 2 LITERATURE REVIEW & OBJECTIVES

CHAPTER 3 STUDY AREA

CHAPTER 4 MATERIALS & METHDOLOGY

CHAPTER 5 RESULTS & DISCUSSION

CHAPTER 6 SUMMARY & CONCLUSION

REFERENCES
TITLE (Times New Roman Caps 20)
A Thesis Submitted

In Partial Fulfillment of the Requirements

For the Degree of

BACHELOR OF SCIENCE (Hons.)

(FOOD TECHNOLOGY)

by

STUDENT NAME (CAPS )

(Roll No. )

( Batch )

Under the Supervision

(Name of Supervisor)

Department of Food Technology

College of Applied and Life Sciences

UTTARANCHAL UNIVERSITY, DEHRADUN

2017
 UTTARANCHAL UNIVERSITY
(Established vide Uttaranchal University Act, 2012)
(Uttarakhand Act No. 11 of 2013)
Arcadia Grant, P.O. Chandanwari, Premnagar, Dehradun, Uttarakhand

CERTIFICATE

Certified that Name of Candidate (Roll No.) has carried out the research

work presented in this thesis entitled “TITLE OF THESIS” for the award of Bachelor

of Science (Honors) Food Technology ,from Uttaranchal University, Dehradun under

our supervision. The thesis embodies result of original work, and studies are carried out

by the student himself and the content of the thesis do not form the basis for the award of

any other degree to the candidate or to anybody else from this or any other

University/Institution.

Date: Signature of the Supervisor

Place:
 DECLARATION

I (STUDENT NAME), hereby declare that the thesis report entitled “TITLE” embodies
the results of original works carried out by me and the same have not been submitted in
part or full for award of any other diploma or degree of this or any other university.

Date: Signature of Candidate

Place:
 ACKNOWLEDGEMENT

Every effort in this world comes to its fruitful culmination not because of
sincere work of one but only due to the combined support and endeavor of many.

I would like to give my first thanks to almighty God and my Parents as

without their mercy, accomplishment of my work and preparation of this manuscript
would have not been possible.

I express my deep and sincere regards, profound sense of gratitude and

indebtedness to (GUIDE NAME), Assistant professor Department of Food
technology, UCALS, Uttaranchal University, for untiring supervision, meticulous
guidance and benevolent criticisms during the entire course of this investigation.

It is my proud privilege to express my heartfelt indebtedness and deepest sense of

gratitude to Professor & head, Dr. Ajay Singh, Department Food Technology, for
laying out the guidelines of research work. I have real admiration and regards for his
full hearted support and untiring help.

Thanks are also due to Nainwalji, Shambhusharanji, Bhattji, Maheshji, Joshiji,

Badre Alamji, Kukretiji, Shahinaji, Raghunathji, for their assistance and cooperation
from time to time throughout the period of this investigation. I am very thankful to
Mukeem and Bhagawati for their help during all my research work. In this context I
find myself very lucky to have friends like, Ritesh, Mohsin, Ankita and Swati and my
beloved juniors for getting all sorts of help and co-operation.

I am thankful for the needed cooperation extended by the SRFs of National

Fellow Project, Ms Sumati Sharma, and Ms Kopal Gupta. And special thanks to Ms
Shubhi Sharma and Ms Geeta Negi SRFs of Microbiology for getting all sorts of help
and co-operation.
 It’s always difficult to single out all the individuals who have contributed in
many ways for the completion of this research. I recall with respect and affection, the
assistance given by one and all.

Dehradun (Name of Student)

APRIL, 2017 Author

 CONTENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF PLATES
LIST OF SYMBOLS
Page No.
1. INTRODUCTION
2. REVIEW OF LITERATURE
2.1
2.2
2.2.1
2.2.2
2.2.2.1
2.2.2.2
2.3
2.3.1
2.3.2
3. MATERIALS AND METHODS
3.1 Materials and Equipment
3.1.1 Procurement of raw materials
3.1.2
3.1.3
3.1.4 Equipments
3.2 Preliminary Experiments
3.2.1
3.3
3.4
3.5 Experimental Procedure
3.6 Analytical Procedure
3.6.2 pH
3.7 Data Analysis

4. RESULTS AND DISCUSSION

4.1
4.1.3
4.1.4
5. SUMMARY AND CONCLUSIONS
LITERATURE CITED
APPENDICES
VITA
 LIST OF TABLES

Table. Particulars Page

No. No.

2.1
2.2
2.3
2.4
3.1
3.2
3.3
3.4
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
4.10
4.11
4.12
4.13
 LIST OF FIGURES

Fig. No. Particulars Page No.

2.1
2.2
3.1
3.2
4.1
4.2
 LIST OF PLATES

Plate No. Particulars Page No.

3.1

3.2

3.3

3.4

3.5

3.6
LIST OF SYMBOLS/ABBREVIATION

ANOVA Analysis of Variance

Anon. Anonymous
cm centimeter
db Dry basis
e.g. for example
et al. and others
etc. et cetera
F F- Value
Fig. Figure
g Gram(s)
h hour(s)
i.e. that is
% percent
kcal kilocalorie
mg Milligram
min Minute
ml Milliliter
mm Millimeter
MT Million Tones
OD Optical density
ppm Parts per million
2
R Coefficient of Multiple Determinations
SS Sum of Square
MS Mean Square
viz Namely, in other words
wb Wet basis
/ Per
°C Degree Centigrade
µg Microgram(s)
s Second
Eqn. Equation
Introduction
1. INTRODUCTION
 Review
of
Literature
2. Review of Literature
Materials
and
Methods
3. Materials and Methods
 Results
and
Discussion
4. RESULTS AND DISCUSSION
 Summary
&
Conclusions
5. SUMMARY AND CONCLUSION
Literature
Cited
LITERATURE CITED
ABSTRACT