FOOD SCIENCE AND PRESERVATION

Paper Code: 
FSQ 203
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. The basic terms and methods used in cooking.
  2. Various food preparations and the principles involved in food preparations.
  3. The portion size and nutritional quality of food product.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

FSQ 203

Food Science and Preservation (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO21:Test the common adulterants present in food products

CO22:Discuss basic principles of common food preservation methods.

CO23:Use the food preservation methods including preservation using high and low temperature, drying and aseptic processing.

Approach in teaching:

Interactive Lectures, Discussion, Demonstration, Team teaching

 

Learning activities for the students:

Self-learning assignments, Giving tasks.

Class test, Semester end examinations, Quiz, Individual and group projects

 

 

 

CONTENTS

  • Food adulteration: Test involving identification of common adulterants present in food products.     
  • Preservation of food using different methods:                                                       
    • Preservation by use of drying and dehydration
    • Preservation by use of high temperature
    • Preservation by use of low temperature
    • Preservation by use of chemical preservatives
    • Preservation by use of sugar and salt
    • Preservation by use of oils and spices
    • Preservation by Microwave
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.
  4. Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
  5. Bogstrom, G. Principles ofFood Science, Vol I and II, The Macmillian Co., New York, 1968.
  6. Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970.
  7. Frazier, W.C. Food Microbiology. Mc Graw Hill book Co., New York, 1968.
  8. Griswald, R.M. The Experimental study of foods. Houghton Miffin Co. Boston, 1962.
  9. Hughes, Osee. Introduction Foods. The Mac Millan Co, New York, 1962.
  10. Hester R.E. and Harrison, R.M. Food Safety and Food Quality: Issues in Environmental Science and Technology. Royal Society of Chemists, Cambridge, 2001.
  11. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  12. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
  13. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  14. Agarwal, Gupta and Khuteta, Food and Nutrition, Ajmer book Company, Jaipur 2001, Singh Varnda (in Hindi)
  15. Aina U, Kashyap S.K. Narula, V., Thomas, S., Suvira, Vir, S and Chopra, S., Complete Manual, Orient Longma Pvt. Ltd., New Delhi, Third edition, 2002.
  16. Gupta. S., Seth, R., Khana, K. and Mahna, R. Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi 1991.
  17. Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.
  18. Handbook on Food Preservation By Government of India

 

 

 

 

 

Academic Year: 
2020-2021
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