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

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

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

Proteins

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

Enzymes

Nature of enzymes
Stability and action
Proteolytic enzymes, oxidizes, lipases, enzyme decomposing carbohydrates and applications
Immobilized enzymes.

9.00

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

Spices and condiments

Composition
Nutritive value
Role in cooking
Salt and Substitutes

References:

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, Banaglore 1990.
Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987
Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
Bogstrom, G. Principles of Food Science, Vol I and II, The Macmillian Co., New York, 1968.
Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970
Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.

Academic Year: