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FOOD SCIENCE (THEORY)
Paper Code:
DHSC 515 (A)
Credits:
04
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
This course will enable the students to –
1. Understand the definition, importance and basic terminology of food science.
2. Understand the functional properties of Carbohydrates, lipids and proteins
3. Understand different methods of food preservation
4. Apply food microbiology and hygiene and sanitation practices
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Course outcomes
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Learning and teaching strategies |
Assessment Strategies |
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The students will be able to – CO210: Outline the functions of food, basic concepts of food groups and balanced diet. CO211: Investigate the changes occurring during cooking of the commonly consumed foods CO212: Conceptual framework of food science and its applications in processing of food. CO213: Implement coherent and systematic knowledge of basic food chemistry |
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:
Unit V
• National and International food laws – FSSAI, BIS, AGMARK, Codex and ISO:
22000, ISO: 9000, ISO: 14000.
• Quality Assurance procedures - GMP, GHP, HACCP
Essential Readings:
• Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods. Academic Press New York
• Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
• Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
• Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
• Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
• Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
Academic Year:
