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Food Science
Paper Code:
DHSC 515 (A)
Credits:
4
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
This will enable the students to understand about
- the definition, importance and basic terminology of food science.
- the functional properties of Carbohydrates, lipids and proteins
- different methods of food preservation
- food microbiology and hygiene and sanitation practices
12.00
Unit I:
Introduction to food science
- Definition, importance and applications
- Basic terminology used in food science
12.00
Unit II:
Basic food Chemistry
- Sources, chemistry and functional properties of Carbohydrates, Lipids and Proteins
- Colloidal chemistry: Definition, classification, properties and applications of sols,gels, foams and emulsions
12.00
Unit III:
Basic food microbiology
- Introduction to yeast, mold and bacteria - Characteristics and their role in preservation and spoilage of food.
- Hygiene and sanitation practices followed in food processing and waste disposal
12.00
Unit IV:
Preservation techniques, principles and their applications
- High temperature, low temperature, removal of moisture, irradiation and additives.
- Food packaging and labeling: FSSAI, Codex
12.00
Unit V:
- National and International food laws – FSSAI, BIS, AGMARK, Codex and ISO: 22000, ISO: 9000, ISO: 14000.
- Quality Assurance procedures - GMP, GHP, HACCP
References:
- Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods. Academic Press New York
- Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
- Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
- Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
- Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
- Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
Academic Year:
