FOOD SCIENCE

Paper Code: 
DHSC 515(A)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

This course will enable the students to –

  1. Understand the definition, importance and basic terminology of food science.
  2. Understand the functional properties of Carbohydrates, lipids and proteins
  3. Understand different methods of food preservation
  4. Apply food microbiology and hygiene and sanitation practices

Course Outcomes (COs):

Course outcomes

 

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO210: Outline the functions of food, basic concepts of food groups and balanced diet.

CO211: Investigate the changes occurring during cooking of the commonly consumed foods

CO212: Conceptual framework of food science and its applications in processing of food.

CO213: Implement coherent and systematic knowledge of basic food chemistry

Approach in teaching:

Interactive Lectures, Discussion, assignments, power point presentations.

 

Learning activities for the students:

Self-learning assignments, Seminar presentation

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

  

 

12.00
Unit I: 
Introduction to food science
  • Definition, importance, and applications
  • Basic terminology used in food science

 

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.

 

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.
Unit IV: 
Preservation techniques, principles and their applications
  • High temperature, low temperature, removal of moisture, irradiation and additives.
  • Food packaging and labeling: FSSAI, Codex

 

Unit V: 
Quality Assurance
  • National and International food laws – FSSAI, BIS, AGMARK, Codex and ISO:           22000, ISO: 9000, ISO: 14000.
  • Quality Assurance procedures - GMP, GHP, HACCP

 

Essential Readings: 
  • Subbulakshmi, G, (2006) Food Processing and Preservation. New-Age International (P) Ltd. Publishers, New Delhi.
  • Srilakshmi, B. (2018.) Food Science. New-Age International (P) Ltd. Publishers, New Delhi.
  • Potter, N.N. Food Science, (2007), 5th Ed CBS Publishers and Distributors Pvt Ltd. India, New Delhi.
  • William C. Frazier (Author), Dennis C. Westhoff, N.M. Vanitha (2017), Food Microbiology, 5th Edition,  McGraw Hill Education.

 

References: 
  • Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  • Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  • Fellows PJ. Food Processing Technology: Principles and Practice, IV edition, 2020 CRC Woodhead Publishing Ltd. Cambridge.
  • Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (2014), Countryman Press.
  • Sunetra Roday, Food Science and Nutrition, 3rd  Edn  (2018), Oxford Publication

 

E Resources

 

Journals

  • Journal of Food Science - Wiley online library
  • Journal of Food Science and Technology- Springer
  • Food Science -  Elsvier
  • Journal of Food Science - IFT

 

Academic Year: 
2023-2024
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