PRINCIPLES OF FOOD SCIENCE (PRACTICAL)

Paper Code: 
HFN 227
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
 
Contents:
 
1. Determination of moisture content in various food products.
2. Determination of crude fiber in flour samples.
3. Determination of fat content in flour samples.
4. Determination of protein in flour samples.
5. Determination of reducing sugar in honey.
6. Determination of acid value of fats and oils.
7. Determination of fat content in milk samples.
8. Determination of protein in milk.
9. Determination of SNF in milk.
10. Chemistry of collidal particles.
11. To perform sensory evaluation of food products.
12. New Product development
• Conducting Market Research for various new products available.
• Developing a new product and determination of its shelf life.
 
Essential Readings: 
1. Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
2. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
References: 
1. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
2. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
3. Sachrow & Grifin, Food Packing – AVI Publications.
4. Stanley & Sachrow , Food Packaging.
5. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.
 
Journals :
 
1. Nutrition Reviews
2. Journal of Nutrition
3. British Journal of Nutrition 
4. International Journal of Vitamin and Nutrition Research
5. International Journal of Food Science and Nutrition 
6. Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New York.
Academic Year: 
2014-2015
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