FOOD SCIENCE II (THEORY)

Paper Code: 
FSQ 132
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • To understand the basic principles of food preservation
  • To get familiarized with food adulteration and prevention acts

Course Outcomes

Learning and teaching strategies

Assessment Strategies

 
 

C05:Analyze the structure, nutritional composition and selection criteria for various foods as vegetables, fruits, spices and condiments

CO6:Assess the effects of processing on various food products.

C07:Demonstrate the physical, chemical and microbial aspects of foods

 

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: 
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

9.00
Unit II: 
Unit II

Spices and condiments                                                                

Composition, nutritive value, role in cooking.

Beverages and appetizers, preparation involved in Tea, Coffee,Cocca,Chocolate.Types of beverages.

 

9.00
Unit III: 
Unit III

Introduction to quality aspects related to food and food products- physical, chemical and microbiological aspects.

 

9.00
Unit IV: 
Unit IV

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

 
9.00
Unit V: 
Unit V

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

         

 

Essential Readings: 

TEXT BOOKS:

  1. Srilakshmi, B. Food science. New Age International Pvt. Ltd. New Delhi,1997
  2. Manay, S.  Food, facts and principles. New Age International Pvt. Ltd. New Delhi 2000
  3. Frazier. Food microbiology. McGraw Hill, New York, 1998.
  4. VanGrade S.J and Woodburn M. Food Preservation and Safety Principles and Practice. Surabhi Publications. Jaipur. 1999.
References: 

REFERENCE Books:

  1. Sivasankar.B. Food Processing and Preservation. Prentice Hall of India Private Limited, New Delhi, 2008
  2. PFA Act, 1954
  3. Egan, Kiv,Sawyer. Pearson’s chemical analysis of foods. Addison Wesley England,1991.
  4. Joslyn.Methods in food analysis.
  5. Jacob. Chemical methods in food analysis. CBS Publications and Distributors,Delhi,1999

 

Academic Year: 
2023-2024
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