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 outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

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.
e RESOURCEs
• https://www.metabolichealthdigest.com/nutrient-requirements-for-indians-... 2020/#:~:text=Boys%20(10%2D12y)%3A%2016,18y)%3A%2032%20mg%2Fd.&te xt=RDA%20for%20zinc%20is%20recommended,zinc%20loss%20for%20better%20b ioavailability.
 
JOURNALS:
• Nutrition Reviews. Oxford University Press, ISSN 0029-6643. E-ISSN: 1753-4887
• Journal of Nutrition and Food Security. Shahid Sadoughi University of Medical Sciences. ISSN: 2476-7417, E-ISSN: 2476-7425
• British Journal of Nutrition. Cambridge University Press. ISSN: 0007-1145, E-ISSN: 1475-2662
 
Academic Year: 
2022-2023
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