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FOOD SCIENCE II (THEORY)
Paper Code:
FSQ 201
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.
• Learn structure, composition and nutritional contribution of various food products.
• Understand the effect of processing on food products.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO11: Outline the basic concepts of food science and its applications in processing of food. CO12: Assess the structure, composition and nutritional contribution of various food products. CO13: Assess the effect of processing on food products.
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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
• Fats & Oils
• Structure and compositions
• Nutritive value
• Role in cooking
• Effect of cooking
9.00
Unit II:
UNIT II
Vegetables
• Classification and composition
• Significance
• Nutritive value
• Changes that occur during cooking, ways to minimize nutritional losses during preparation and cooking.
9.00
Unit III:
UNIT III
• Fruits and fruit preparations
• Classification and composition
• Nutritive value
• Changes that occur during cooking
9.00
Unit IV:
UNIT IV
• Sugar and related products,
• Structure and composition
• Nutritive value
• Role in cooking
• Effect of cooking
• Pectin and pectin substance and their role in preparation of jam and jellies
• Spices and condiments
• Classification and composition
• Significance
• Nutritive value
• Changes that occur during cooking, ways to minimize nutritional losses during preparation and cooking.
9.00
Unit V:
UNIT V
• New trends in foods
• Food fads
• Organic foods
• Health foods
• Natural foods
• Beverages and appetizers
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, 2007
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:
