Food science II (Theory)

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,

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-

• Preservation by dehydration

• High temperature

• Low temperature

• Chemical preservatives

• Sugar, salt, oil and spices