This will enable the students to understand about
Definition, importance and applications
· Basic terminology used in food science
· Colloidal chemistry: Definition, classification, properties and applications of sols,
gels, foams and emulsions.
preservation and spoilage of food.
· Hygiene and sanitation practices followed in food processing and waste disposal.
High temperature, low temperature, removal of moisture, irradiation and additives.
· Food packaging and labeling: FSSAI, Codex
22000, ISO: 9000, ISO: 14000.
· Quality Assurance procedures - GMP, GHP, HACCP