INTRODUCTION TO FOODS (THEORY)

Paper Code: 
25DND181
Credits: 
02
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.     Understand the definition, concepts and functions of foods.

2.     Learn structure, composition and nutritional contribution of various food products.

3.     Understand the effect of processing on food products.

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course Title

25DND

181

 

 Introduction to Foods

(Theory)

CO01: Examine functions of food, food groups, balanced diet and new trends in foods

CO02: Examine structure and/or nutritional composition of foods and effect of cooking on cereals and pulses

CO03: Examine the structure and/or nutritional composition of foods and the effect of cooking on fats, oils, nuts & oilseeds and sugars

CO04: Examine the structure and/or nutritional composition of foods rich in animal proteins

CO05: Examine the structure and/or nutritional composition and processing of vegetables and evaluate health benefits of spices

CO06: Contribute effectively in course-specific interaction

 

Approach in teaching: Interactive Lectures, Discussion, Tutorial, Reading assignments, Demonstration, Team teaching, PowerPoint presentations.

 

Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Posters and Charts preparation.

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

 

6.00
Unit I: 
• Introduction to Foods –

Ø  Common definitions, Functions of Food, Five food group classification, Balanced diet, organic and GM foods.

6.00
Unit II: 
• Nutritional composition, products, selection and changes during cooking and processing of the following food groups -

Ø  Cereals - Structure (wheat grain and rice), and their processing (milling, malting, parboiling, parching, flaking, fermentation, roasting), effect of cooking

Ø  Pulses - Pulses and their processing (milling, germination, fermentation, parching, puffing, roasting)

6.00
Unit III: 
· Nutritional composition, products, and selection of the following food groups -

      

Ø  Fats and Oils – types, effect of cooking, rancidity and their processing (refining, hydrogenation, emulsification) 

Ø  Nuts and oilseeds

Ø  Sugar and Artificial sweeteners

6.00
Unit IV: 
• Nutritional composition, products, selection and changes during cooking and Processing of the following food groups -

Ø  Milk & milk products and their processing (pasteurization, homogenization, evaporation, fermentation)

Ø  Meat, poultry, fish and eggs (structure) and processing (ageing, tenderizing, and curing of meat)

Unit V: 
• Nutritional composition, products, selection and changes during cooking and Processing of the following food groups -

Ø  Fruits and vegetables and their processing (blanching, canning, dehydration, freezing) effect of cooking, nutrient losses

Ø  Spices and condiments and their medicinal value

Essential Readings: 

1. Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.

2. Roday, S. 2012. Food Science and Nutrition. Oxford University Press.

References: 

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

2. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

3. Gupta. S., Seth, R., Khana, K. and Mahna, R. 1991, Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi..

4. Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.

Academic Year: 
2025-2026
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