FOOD SCIENCE II

Paper Code: 
FSQ 201
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

 

This course will enable the students to -

  1. Understand the 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 201

Food Science-II  (Theory)

 

 

 

 

 

 

 

The students will be able to –

 

CO13: Define the basic concepts of food science and its applications in processing of food.

CO14: Explain the structure, composition and nutritional contribution of various food products.

CO15: Demonstrate uunderstanding of the effect of processing on food products.

CO16: Develop understanding of national and international food laws.

 

Approach in teaching:

Interactive Lectures, Discussion, Reading assignments, Team teaching

 

Learning activities for the students:

Self learning assignments, Effective questions, Seminar presentation, Giving tasks

Class test, Semester end examinations, Assignments, Presentation, Individual and group projects

 

9.00
Unit I: 
UNIT I

Cereal and Cereal Products

  • Cereal Grains: Structure and compositions
  • Cereal products, Flour and flour quality
  • Extruded foods, breakfast cereals, wheat germ, bulgar, puffed and flaked cereals

Milk and Milk Products

  • Composition, nutritive value
  • Different types of processed milk
  • Home care of milk
  • Curd formation, cheese preparation
  • Effect of cooking, grading of milk.

 

9.00
Unit II: 
UNIT II

Meat and poultry

  • Structure and composition
  • Nutritive value
  • Post mortem changes
  • Factors affecting tenderness of meat, effects of cooking.

 Fish and Sea foods

  • Types of composition
  • Storage and changes during storage and processing
  • By Products and new products

 

9.00
Unit III: 
UNIT III

Egg

  • Structure and composition
  • Nutritive value
  • Effects of cooking
  • Functions of eggs in cookery, quality testing.

Legumes and Pulses.

  • Composition
  • Nutritive value
  • Methods of cooking-soaking, germination, fermentation.

     Nuts and Oilseeds:

  • Composition,
  • Oil extraction and by products

 

9.00
Unit IV: 
UNIT IV

Vegetables

  • Classification and composition
  • Significance
  • Color, pigments, compounds  responsible for flavour, buying and care
  • Changes that occur during cooking, ways to minimize nutritional losses during preparation and cooking.

Fruits and fruit preparations

  • Classification (juicy, pulpy, citrus, other) and composition
  • Nutritional contribution flavour constituents
  • Changes that occur during ripening,

 

9.00
Unit V: 
UNIT V

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: FSSA, FPO, AGMARK , CODEX ALIMENTARIUS and others       
  • Consumer laws
  • Food Safety Laws
  • Food additives                    

 

Essential Readings: 
  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
  4. Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
  5. Bogstrom, G. Principles of Food Science, Vol I and II, The Macmillian Co., New York, 1968.
  6. Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970
  7. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  8. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
  9. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.

 

 

 

Academic Year: 
2020-2021
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