PRINCIPLES OF FOOD SCIENCE-PRACTICAL

Paper Code: 
24HFN227
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. To learn about the physical, chemical and nutritional analysis of commonly consumed            foods
  2. To develop new product and conduct organoleptic evaluation
  3. To study the various functional properties of flours

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

24HFN223

Principles of Food Science-Practical (Practical)

COFN75: Develop new food products and get them evaluated by the selected panel members by using appropriate sensory evaluation tests

 

COFN76: Analyze the proximate composition of flour, chemical composition of milk, physico- chemical properties of blends and colloidal properties of egg

COFN77: Compile comprehensive practical records for evaluation of physicochemical properties of food, develop new food Product and cultivate verbal communication skills to converse effectively with examiner

COFN78: Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self-learning assignments, Effective questions, presentations, Field trips

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

 

CONTENTS

  • Determination of moisture content in various food products.
  • Determination of crude fiber in flour samples.
  • Determination of fat content in flour samples.
  • Determination of protein in flour samples.
  • Determination of reducing sugar in honey.
  •  Determination of acid value of fats and oils.
  • Determination of fat content in milk samples.
  • Determination of protein in milk.
  • Determination of SNF in milk.
  • Functional properties of flour – bulk density, water absorption, oil absorption, swelling           power & solubility index
  • Chemistry of collidal particles.
  • To perform sensory evaluation of food products.
  • New Product development
    • Conducting Market Research for various new products available.
    • Developing a new product.

 

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.

Academic Year: 
2024-2025
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