Understand and know various aspects of food product development including food science & technology, marketing and consumer research, finance and communication.
Understand various properties of food components
9.00
Introduction to food science Carbohydrates
Classification and composition
Physical, Chemical and Functional properties of carbohydrates
Food polysaccharides (starch and non starch polysaccharides)
9.00
Lipids
Classification and composition
Physio-chemical and Functional properties
Deteriorative changes(Rancidity- types and significance)
Antioxidants(Types and actions)
9.00
Proteins
Classification and composition
Physio chemical and Functional properties
Protein concentrates ,isolates and hydrolysates
9.00
Physico chemical properties of foods
Sols, gels , foams and emulsions
Naturally occurring toxicants in food
Neutraceuticals
Vegetarianism and other popular nutritional practices
Genetically modified foods
9.00
Product development and evaluation
·Selection of the product
·Different phases of product development
·Sensory evaluation – Subjective and Objective
·Shelf life study –Chemical , Microbial and Sensory