PRINCIPLES OF FOOD SCIENCE (PRACTICAL)

Paper Code: 
HFN 227
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

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 (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

HFN  227

 

 

Principles of Food Science

(Practical)

 

 

 

 

 

The students will be able to –

COFN55: Analyze the physico- chemical properties and functional properties of food items.

 

COFN56: Evaluate the food attributes by using appropriate sensory evaluation tests

 

COFN57: Develop recipes for specific purposes, such as nutrient enhancement, quality improvement and ingredient substitution etc.

 

COFN58: Examine the nutritional composition of food labels

 

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: 
  • 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.

 

References: 
  • Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  • S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  • Sachrow & Grifin, Food Packing – AVI Publications.
  • Stanley &Sachrow , Food Packaging.
  • Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.

JOURNALS :

  • Nutrition Reviews
  • Journal of Nutrition
  • British Journal of Nutrition
  • International Journal of Vitamin and Nutrition Research
  • International Journal of Food Science and Nutrition
  • Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New York.

 

 

Academic Year: 
2021-2022
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