Food Science I

Paper Code: 
FSQ 101
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • To understand the definition, concepts and functions of food and nutrition.
  • To learn structure, composition and nutritional contribution of various food products.
  • To understand the effect of processing on food products.

 

9.00
Unit I: 
  • Introduction to Food Science: Evolution of the food industry and allied industries.    Development of Food Science as a discipline.
  • Basic food groups
  • Food intake and its regulation
  • Food preparation –  Different methods of cooking      
     
9.00
Unit II: 

Carbohydrate

  • Introduction
  • Monosaccharide, Oligosaccharides
  • Sugar and Sweeteners: Sugar, syrups, sugar alcohols, potent sweetener, sugar products.
  • Polysaccharides
  • Starch & Modified food starches
  • Non starch Polysaccharides: Cellulose, Hemi cellulose, Pectin, Gums and animal polysaccharides
     
9.00
Unit III: 

Proteins

  • Classification, composition
  • Denaturation,
  • Non enzymatic browning and other changes.

Enzymes

  • Nature of enzymes
  • Stability and action
  • Proteolytic enzymes, oxidases, lipases, enzyme decomposing carbohydrates      and applications
  • Immobilized enzymes.
     
9.00
Unit IV: 

Lipids

  • Sources and compositions
  • Functional properties of fat and uses in food preparations
  • Fat substitutes, fat deterioration and antioxidants.
  • Effect of heat and storage temperature, hydrogenation process, refining process, rancidity

 

9.00
Unit V: 

Spices and condiments                        

  • Composition
  • Nutritive value
  • Role in cooking
  • Salt and Substitutes

 

References: 
  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 of Food 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. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  8. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
  9. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
     
Academic Year: 
2018-2019
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