This course will enable the students to –
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
ii) Study of microscopic structure of different food starches and their gelatinization properties
ii) Assessment of hygienic practices of food handlers
ii) Basic principle involved in food preservation using additives
ii) Food analysis: Moisture, ash, pH
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.
COMPONENTS |
MARKS |
CO |
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 |
Minor (20 Marks) ● Preservation techniques employed for different types of food items = · Principle ·Procedure ● Evaluation of food labels |
5 5 10 |
CO114
|
Viva Voce |
10 |
CO115 |
Practical record |
10 |
CO116 |
Total |
70 |
|