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Paper Code: 
24FSQ131
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

The course will enable the student to

  • To acquire knowledge regarding the various food components and nutrients in different foods
  • To understand the changes that occur in food components upon cooking.
Course Outcomes: 

CO1:Assess the relation between food& nutrition and comprehend various methods of cooking.

CO2:Determine the composition and nutritive value of cereals, legumes and pulses and effect of cookery

CO3:Appraise the composition and nutritive value of Milk, Milk Products, Egg and Flesh Food and effect of cooking

CO4: Determine the composition and nutritive value of Vegetables, Fruits, Nuts &Oil seeds and their cookery.

CO5:Comrehendthe  composition and nutritive value of Sugar, Fats and Oils and their role in cooking

CO6: Contribute effectively in course-specific interaction

12.00
Unit I: 
UNIT I
 Introduction to Food Science                                                                          
·Basic food groups
  • Balanced diets.
  • Dietary guidelines for Indians.
  • Different methods of cooking
12.00
Unit II: 
UNIT II
Cereals, Legumes and Pulses                                                      
  • Cereal and cereal cookery: Structure of grain, Composition and Nutritive Value. Process done before cooking(preprocessing) - parboiling, flaking, parching, roasting, fermentation, malting.
  • Cereal Cookery - Dextrinization, Gelatinization, Gel formation
  • Legumes & pulses- Structure of grain, Composition and Nutritive Value,
  • Methods of cooking-soaking, germination fermentation
  • Legumes and pulse cookery and effect of cooking
12.00
Unit III: 
UNIT III
Milk, Milk Products, Egg and Flesh Foods                           
  • Composition, nutritive value, various types of processed milk, fermented products (curd, cheese, buttermilk)
·Milk Cookery - effect of cooking and microbial spoilage
  • Egg - Structure, composition, nutritive value, effects of cooking, functions of eggs in cookery, quality testing.
  • Meat, fish, poultry - Structure, composition, nutritive value, ripening, factors affecting tenderness of meat, effects of cooking.
12.00
Unit IV: 
UNIT IV

Vegetables, Fruits, Nuts & Oilseeds                                         

·        Classification, composition, nutritive value of vegetables, color, pigments, flavor compounds, vegetable cookery, methods to minimize nutritional losses during preparation and cooking.

·        Classification, composition, nutritive value of fruits.

Post harvesting changes in fruits, Ripening of fruits, enzymatic browning 

12.00
Unit V: 
UNIT V

Sugar, Fats and Oils                                                                     

·Sugar: Composition, nutritive value of Sugar and sugar related products (table sugar, honey, jaggery, isomalt, maltodextrin, corn syrup) sugar cookery, (Caramelisation, Inversion, Crystallization).
·Fats and Oils. Composition and Nutritive value. Effect of heat and storage temperature, hydrogenation process, rancidity of fats. Emulsification
  • Various fats and Oils – Lard, Butter, Ghee, Margarine, Vegetable oils. Role in cookery

 

Essential Readings: 

Essential Readings

  1. Srilakshmi, B. Food Science.New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  3. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987
References: 

Suggested Readings :

1.    Bennion, M. Introductory Foods. Eightedition. Macmillan Publishing Company, New York. 1985.

2.    Drummond K.E and Brefere L.M. Nutrition for foodservice and Culinary Professionals.John Wiley & Sons, Inc. Fourth Edition. 2011

3.    Winton &Winton.Milk and Milk Products.Agro Botanical Publishers. 1998.

4.    Bogstrom, G. Principles of Food Science, Vol I and II, TheMacmillian Co., New York, 1968.

5.    Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970

6.    Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.

7.    Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles.Second edition, New Age International Publisher, New Delhi 2001.

8.    Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi,

 

 

e Resources

1.   https://www.usda.gov/media/blog/2017/09/26/back-basics-all-about-myplate-food-groups

2.   https://idaindia.com/wp-content/uploads/2020/05/Balanced-Diet-for-Indians.pdf

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=19754

Academic Year: 
2024-2025
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