FOOD SCIENCE (Theory)

Paper Code:

24CHSC413

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

This course will enable the students to –

Understand the definition, importance and basic terminology of food science.
Understand the functional properties of Carbohydrates, lipids and proteins
Understand different methods of food preservation
Apply food microbiology and hygiene and sanitation practices

Course Outcomes:

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

24CHSC 413

Food Science

(Theory)

CO107: Examine the functions of food, basic concepts of food groups and balanced diet.

CO108: Investigate the chemistry of nutrients and changes occurring in foods during cooking.

CO109: Assess microorganisms, their role in food spoilage & preservation and the significance of sanitation and hygiene in food production

CO110: Acquire knowledge about various food processing & amp; packaging techniques and labelling laws

CO111: Get acquainted with various food laws and certification bodies

CO112: Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, assignments, power point presentations.

Learning activities for the students:

Self-learning assignments, Seminar presentation

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

12.00

Unit I:

Introduction to food science

Definition, importance, and applications
Basic terminology used in food science

12.00

Unit II:

Basic food Chemistry

Sources, chemistry and functional properties of Carbohydrates, Lipids and Proteins
Colloidal chemistry: Definition, classification, properties and applications of sols,
gels, foams and emulsions.

12.00

Unit III:

Basic food microbiology

Introduction to yeast, mold and bacteria - Characteristics and their role in
preservation and spoilage of food.
Hygiene and sanitation practices followed in food processing and waste disposal.

12.00

Unit IV:

Preservation techniques, principles and their applications

High temperature, low temperature, removal of moisture, irradiation and additives.
Food packaging and labeling: FSSAI, Codex

12.00

Unit V:

Quality Assurance

National and International food laws – FSSAI, BIS, AGMARK, Codex and ISO: 22000, ISO: 9000, ISO: 14000.
Quality Assurance procedures - GMP, GHP, HACCP

Essential Readings:

Subbulakshmi, G, (2006) Food Processing and Preservation. New-Age International (P) Ltd. Publishers, New Delhi.
Srilakshmi, B. (2018.) Food Science. New-Age International (P) Ltd. Publishers, New Delhi.
Potter, N.N. Food Science, (2007), 5th Ed CBS Publishers and Distributors Pvt Ltd. India, New Delhi.
William C. Frazier (Author), Dennis C. Westhoff, N.M. Vanitha (2017), Food Microbiology, 5th Edition, McGraw Hill Education.

References:

● Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods. Academic Press New York

● Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.

● Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.

● Fellows PJ. Food Processing Technology: Principles and Practice, IV edition, 2020 CRC Woodhead Publishing Ltd. Cambridge.

● Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (2014), Countryman Press.

● Sunetra Roday, Food Science and Nutrition, 3rdEdn (2018), Oxford Publication

E Resources

● https://www.britannica.com/science/carbohydrate

● https://www.ncbi.nlm.nih.gov/books/NBK459280/

● https://www.sciencedirect.com/topics/food-science/thermal-food-processing

● https://www.sciencedirect.com/topics/neuroscience/carbohydrates

● https://www.sciencedirect.com/topics/food-science/non-thermal-food-processing

Journals

● Journal of Food Science - Wiley online library

● Journal of Food Science and Technology- Springer

● Food Science - Elsvier

● Journal of Food Science - IFT