FOOD SCIENCE (PRACTICAL)

Contents

1. 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

2.  i)  Slide preparation and identification of bacteria, yeast and mold

     ii) Assessment of hygienic practices of food handlers

3. i) Preservation of food using different methods (Blanching, Dehydration, Freezing)

    ii) Basic principle involved in food preservation using additives

4.  i) Sensory evaluation methods and their applications.

    ii) Food analysis: Moisture, ash, pH

5. Evaluation of Food labels