FOOD SCIENCE (PRACTICAL)

Paper Code: 
DHSC 516 (A)
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

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

Course  Outcomes (COs):

 


Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

DHSC516A

 

 

 

Food Science

(Practical)

 

 

 

The students will be able to -

CO198: Identify the application of sols, gels, forms and emulsion in food industry.

CO199: Identify the presence of bacteria, yeast and mold in food items

CO200:  Identify the food preservative methods used

CO201: Develop the understanding of different methods used for sensory evaluation of foods

CO202: Judge the food labels.

 

Learning activities for the students:

Hands on experience of using food preservation techniques.

 

Class test, CA test, Semester end examinations, Assignments, Presentation,

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

 

References: 
  • 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.
  • www.fssai.gov.in
  • 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: 
2020-2021
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