Coming soon
Food Science - Practical (Practical)
This course will enable the students to –
- Understand the application of sols, gels, forms and emulsion in food industry
- Apply the skills to identify microorganisms in foods
- Understand the methods used for preservation and sensory evaluation of foods
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24CHSC414 |
Food Science -Practical (Practical) |
CO113: Analyze the physico-chemical, Sensory and microbiological properties of foods. CO114: Compare the food preservative methods used in food processing industries and evaluate food labels CO115: To compile comprehensive practical records for chemical sensory microbial analysis, reservation of foods, food labelling and cultivate verbal communication skills to converse effectively with examiners CO116: Contribute effectively in course-specific interaction |
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
- i) Slide preparation and identification of bacteria, yeast and mold
ii) Assessment of hygienic practices of food handlers
- i) Preservation of food using different methods (Blanching, Dehydration, Freezing)
ii) Basic principle involved in food preservation using additives
- i) Sensory evaluation methods and their applications.
ii) Food analysis: Moisture, ash, pH
- Evaluation of Food labels
- 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.
- Dr. S.G. Shukla, Dr. Narendra Kumar (2023), Food Processing And Safety Issues, Rama Publishing House.
E BOOKS:
● http://extension.msstate.edu/sites/default/files/publications/publications/p2469_web.pdf
● https://gpadampur.files.wordpress.com/2011/11/6-2-faqc-practicals-08022014.pdf
● https://mcconline.org.in/download/lab_manual/22.pdf
JOURNALS:
● Journal of Food Science - Wiley online library
● Journal of Food Science and Technology- Springer
● Food Science - Elsvier
● Journal of Food Science - IFT
Detailed Scheme of Evaluation for SEE Practical
Time Duration – 3 hrs.
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COMPONENTS |
MARKS |
CO |
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Major (30 Marks) ● Analysis of physico- chemical properties/ Sensory characteristics/ microbiological quality of food items. · Principle · Procedure · Observation · Result & Inference |
5 10 10 5 |
CO113 |
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Minor (20 Marks) ● Preservation techniques employed for different types of food items = · Principle ·Procedure ● Evaluation of food labels |
5 5 10 |
CO114
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Viva Voce |
10 |
CO115 |
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Practical record |
10 |
CO116 |
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Total |
70 |
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