FOOD SCIENCE I (THEORY)

Paper Code: 
FSQ 131
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.

Course Outcomes

Learning and teaching strategies

Assessment Strategies

 
 

CO1:Assess the relation between food, nutrition and health.

CO2:Outline various methods of cooking and evaluate their advantages and disadvantages.

CO3:Characterize the composition and nutritive value of cereals, pulses, milk, meat, egg, sugar and fats & oils and their role in cookery.

CO4:Analyse processing of cereals, pulses, milk, meat, egg, sugar and fats and oils.

 

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation

 

Learning activities for the students:

Self learning assignments, Effective questions, Simulation, Seminar presentation

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

9.00
Unit I: 
Functions of Food

Basic food groups

  • Balanced diets.
  • Dietary guidelines for Indians.

      Food preparation

  • Different methods of cooking

 

9.00
Unit II: 
Carbohydrate cookery and types of carbohydrate in foods

·         Cereal and cereal cookery: Structure, Composition, Process done before cooking - milling, polishing, parboiling, flaking, parching, roasting, fermentation, malting.

·         Starch: Structure, Composition, properties- Dextrinization, Gelatinisation, gel formation

Pectin and Pectic substances their role in preparation of jams and jelly.

9.00
Unit III: 
UNIT III
Sugar: Different forms of sugar- Table sugar, Honey, Jaggery, Bura, Preparations of Sugar Syrup, Properties- Caramelisation, Inversion, Crystallization, functions in cooking.

Fats and Oils: Structure, composition, effect of heat and storage temperature, hydrogenation process, refining process (concept), rancidity of fats

9.00
Unit IV: 
UNIT IV

Milk and Milk Products

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.

 

9.00
Unit V: 
UNIT V

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.

 

Essential Readings: 

TEXT BOOKS:

  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

 

References: 

REFERENCE BOOKS:

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.

Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi

Academic Year: 
2023-2024
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