FOOD CHEMISTRY- PRACTICAL

Paper Code: 
24CFSN202
Credits: 
2
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to understand to:

  1. Gain knowledge regarding modern methods of food analysis
  2. Gain insight into techniques used for analysis microbial quality of foods

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24CFSN 202

Food Chemistry – Practical

(Practical)

 

CO17: Analyze the proximate food components and vitamins in foods

CO18: Assess the changes in food components brought about by cooking  

CO19: Compile comprehensive practical records for assessment of food components, evaluation of changes in food components upon processing and cultivate vocal skills to converse effectively with examiners.

CO20: Contribute effectively in course specific interaction

Approach in teaching:

Demonstration, Discussion

 

Learning activities for the students:

Hands on experience of food product analysis

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentations

 

Unit I: 
CONTENTS
  • Introduction to equipment and glassware, lab safety
  • Titratable acidity & pH of foods
  • Estimation of Proximate composition of food samples– moisture, fat, carbohydrate, crude protein, fibre, ash
  • Quantitative estimation of Vitamin A and Vitamin C in foods
  • Study of caramelization and Maillards reaction
  • Study of Starch granules, gelation and dextrinization
  • Study of changes that occur upon processing in food (emulsification, leavening, etc)
  • Visit to Food lab/ industry

 

Essential Readings: 
  1. Srilakshmi. B. Food Science, New - Age International (P) Ltd. Publishers, New Delhi, 2015
  2. Manay, S., Food, Facts and Principles. New Age International Pvt. Ltd., New Delhi 2000.
  3. Rastogi S.C. “Biochemistry”, 2nd Edition, (2003) Tata MacGraw Hill Publishing Co. Ltd.
  4. Jain, J, L., S. Jain and N. Jain. “Fundamentals of Biochemistry”. 6th Edition, (2005). S.Chand Company Ltd.
  5. Plummer, D.T., “An Introduction to Practical Biochemistry”. 2nd Edition, (1971) McGraw-Hill Publishing Co. Ltd.

 

References: 

1.     Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.

2.     Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010

3.     Ramani, A.V. Food Chemistry, MJP Publishers, 2015

4.     Stephen N.M. Text book on Food chemistry, Narendra Publishing House,           2019

5.     Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi,          2007

6.     Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of               India Pvt. Ltd., New Delhi.

 

E-Resources:

1.     https://www.toppr.com/guides/chemistry/hydrogen/water/

2.     https://www.youtube.com/watch?v=0_tKEEaU1aE

3.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_20       16_Arti...

4.  https://www.slideshare.net/sanjaijosephManesh/food-                                  chemistry51688453  

5. file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf

Academic Year: 
2024-2025
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