This course will enable the students:
· To understand the definition, concepts and functions of food and nutrition.
1. Functions of Food
2. Basic food groups
a) Balanced diets.
b) Dietary guidelines for Indians.
3. Food preparation
Different methods of cooking
a) Cereal and cereal cookery: Structure, Composition, Process done before cooking - milling, polishing, parboiling, flaking, parching, roasting, fermentation, malting.
b) Starch: Structure, Composition, properties- Dextrinization, Gelatinisation, gel formation
c) Pectin and Pectic substances their role in preparation of jams and jelly.
Structure, composition, effect of heat and storage temperature, hydrogenation process, refining process (concept), rancidity of fats.
Composition, nutritive value, various types of processed milk, home care of milk, curd formation, cheese preparation, effect of cooking, grading of milk
Egg
Structure, composition, nutritive value, effects of cooking, functions of eggs in cookery, quality testing.
Meat, fish, poultry
Structure, composition, nutritive value, ripening, factors affecting tenderness of meat, effects of cooking.
Legumes and Pulses.
Composition, nutritive value, methods of cooking-soaking, germination fermentation.
Nuts and Oils seeds
Composition, nutritive value.
1. Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
2. Drummond K.E and Brefere L.M. Nutrition for foodservice and Culinary Professionals.John Wiley & Sons, Inc. Fourth Edition. 2011
3. Winton &Winton.Milk and Milk Products.Agro Botanical Publishers. 1998.
4. Bogstrom, G. Principles of Food Science, Vol I and II, TheMacmillian Co., New York, 1968.
5. Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970
6. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
7. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles.Second edition, New Age International Publisher, New Delhi 2001.
8. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.