PRINCIPLES OF FOOD SCIENCE (THEORY)

Paper Code: 
HFN 223
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable students to:
• 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
Unit I: 
Introduction to food science
• Classification and composition
• Physical, Chemical and Functional properties of carbohydrates 
• Food polysaccharides (starch and non starch polysaccharides)
9.00
Unit II: 
Lipids
• Classification and composition
• Physio-chemical and Functional properties
• Deteriorative changes(Rancidity- types and significance)
• Antioxidants(Types and actions)
• Lipid separation through TLC
 
9.00
Unit III: 
Proteins
• Classification and composition
• Physio chemical and Functional properties
• Protein concentrates ,isolates and hydrolysates
• Amino acid separation through Paper chromatography 
• Protein separation through Electrophoresis
• Protein estimation through Spectrophotometery 
• Vitamin estimation through Flourometery 
 
9.00
Unit IV: 
Physico chemical properties of foods
• Sols, gels and emulsions 
• Rheology of food
• Colour, texture and flavour
• Concept of pH, viscosity and oxidation reduction potential
9.00
Unit V: 
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
• Product Integrity and conformation of standards 
• Significance of product development.
 
Academic Year: 
2014-2015
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