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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)
9.00
Unit III:
Proteins
• Classification and composition
• Physio chemical and Functional properties
• Protein concentrates ,isolates and hydrolysates
9.00
Unit IV:
Physico chemical properties of foods
• Sols, gels , foams and emulsions
• Naturally occurring toxicants in food
• Neutraceuticals
• Vegetarianism and other popular nutritional practices
• Genetically modified foods
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
• Food laws and standards
Academic Year:
