PRINCIPLES OF FOOD SCIENCE (THEORY)

Paper Code: 
HFN 223
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

1.    Understand the properties and characteristics of food components

2.    Understand the Physico-chemical properties of foods

3.    Understand the phases of product development

4.    Understand the importance and tests used for Sensory evaluation

Course Outcomes (COs): 

 

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

 
 

The students will be able to –

COFN39: Outline the concept of various aspects of food product development

COFN40: Relate knowledge of various aspects of sensory characteristics to food products

COFN41: Relate the physical, chemical and functional properties of food components to processing techniques

COFN42: Apply knowledge of the physico-chemical properties of foods in cooking

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

 

 

 

 
 
9.00
Unit I: 
UNIT I
Introduction to food science 9 Hrs
Carbohydrates
Classification and composition
Physical, Chemical and Functional properties of carbohydrates 
Food polysaccharides (starch and non-starch polysaccharides)
 
9.00
Unit II: 
UNIT II
Lipids
Classification and composition
Physio-chemical and Functional properties
Deteriorative changes (Rancidity- types and significance)
Role of antioxidants in preventing rancidity 
9.00
Unit III: 
UNIT III
Proteins           
Classification and composition
Physio chemical and Functional properties
Protein concentrates, isolates and hydrolysates
9.00
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
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
 
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:  
 
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: