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FOOD SCIENCE (PRACTICAL)
Paper Code:
DHSC 516 (A)
Credits:
02
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
This course will enable the students to –
1. Understand the application of sols, gels, forms and emulsion in food industry
2. Apply the skills to identify microorganisms in foods
3. Understand the methods used for preservation and sensory evaluation of foods
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Course outcomes
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Learning and teaching strategies |
Assessment Strategies |
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The students will be able to - CO214: Analyze the physico-chemical properties of food items. CO215: Examine the presence of bacteria, yeast and mold in food items CO216: Compare the food preservative methods used in food processing industries CO217: Develop the understanding of different methods used for sensory evaluation of foods CO218: Judge the food labels |
Learning activities for the students: Hands on experience of using food preservation techniques.
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Class test, CA test, Semester end examinations, Assignments, Presentation, |
CONTENTS
i) Applications and factors affecting formation of Sols, gels, foams and emulsions
ii) Study of microscopic structure of different food starches and their gelatinization
properties
iii) Slide preparation and identification of bacteria, yeast and mold
iv) Assessment of hygienic practices of food handlers
v) Preservation of food using different methods (Blanching, Dehydration, Freezing)
vi) Basic principle involved in food preservation using additives
vii) Sensory evaluation methods and their applications.
viii) Food analysis: Moisture, ash, pH
ix) Evaluation of Food labels
Essential Readings:
• Frazier W. C. and Westhoff D. C. (1988). Food Microbiology, 4th Edition.
• Manay S. and Shadaksharaswamy M (2002). Foods – Facts and Principles. Wiley Eastern Ltd.
• Potter H (1995). Food Science, 5th Edition. CBS Publishers & Distributors.
• Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.
• Raina U, Kashyap S, Narula V, Thomas S, Suvira, Vir S, Chopra S (2010). Basic Food Preparation:
• A Complete Manual, Fourth Edition. Orient Black Swan Ltd.
• Sethi Mohini and Rao E (2011). Food Science (Experiments and Applications), 2nd Edition. CBS Publishers & Distributers Pvt. Ltd.
Academic Year:
