FOOD SCIENCE I (THEORY)

Paper Code: 
FSQ 101
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Understandthe definition, concepts and functions of food and nutrition.
  2. Learn structure, composition and nutritional contribution of various food products.
  3. Understand the effect of processing on food products.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

FSQ 101

Food Science-I (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO1: Outline thefunctions of different foods and nutrients present in them

 

CO2: Make recipes using different cooking methods

 

CO3 Analyse advantages and disadvantages of different cooking methods

 

CO4:Assess effect of different cooking methods on the quality of foods

 

CO5:Assess the nutritive value and role of herbs and spices in food processing

Approach in teaching:

Lecture method

Power Point presentation

Discussions

Tutorials

 

Learning activities for the students:

Seminar Presentations

Giving tasks

Class test

Semester end examinations

Quiz

Assignments

 

 

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

 

Essential Readings: 
  • 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: 
2021-2022
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