This course will enable the students:
Protective foods
Vegetables
Classification, composition, significance, color, pigments, compounds responsible for flavour, buying and care, changes that occur during cooking, minimize nutritional losses during preparation and cooking.
Fruit and fruit preparation
Classification (juicy, pulpy, citrus other), composition, nutritional contribution flavour constituents, changes that occur during ripening.
Spices and condiments
Composition, nutritive value, role in cooking.
Beverages and appetizers, preparation involved in Tea, Coffee,Cocca,Chocolate.Types of beverages
Introduction to quality aspects related to food and food products- physical, chemical and microbiological aspects
Food adulteration: definition, incidental and intentional adulteration, common adulterants in food and simple tests for detection of food adulterants
Food laws: voluntary and mandatory- national and international
Role of voluntary agencies and legal aspects of consumer protection
Food standards: PFA, FPO, AGMARK and others
Sources of contamination and aseptic handling of foods
House hold based methods of food preservation along with principles of food preservation.
Classification of methods-