Coming soon
Principles of Food Science (Theory)
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
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Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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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 COFN43: Formulate new products and control their quality aspects |
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
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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Unit I: Carbohydrates
· Classification
· Functional properties
· Food polysaccharides (starch and non-starch polysaccharides)
· Modified Starch
Unit II: Lipids
· Classification
· Functional properties
· Deteriorative changes (Rancidity- types and significance)
· Role of antioxidants in preventing rancidity
Unit III: Proteins
· Classification
· Functional properties
· Protein concentrates, isolates and hydrolysates
Unit IV: Physico chemical properties of foods
· Sols, gels, foams and emulsions
· Food additives- definitions, classification and functions,direct and indirect additives, Preservatives, antioxidants, colours and flavours (synthetic and natural), emulsifiers, sequestrants, humectants, hydrocolloids, sweeteners, acidulants, buffering salts, anticaking agents, etc.
Unit V: Product development and Quality Control
· Different phases of product development
· Sensory evaluation – Subjective and Objective
· Shelf life study –Chemical, Microbial and Sensory
· Food laws and standards
SUGGESTED BOOKS:
· 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.
SUGGESTED REFERENCE:
· 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:
http://www.jiwaji.edu/pdf/ecourse/pharmaceutical/nutraceutical.pdf
https://www.eolss.net/sample-chapters/c03/E6-54-03-06.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/pdf/toxins-02-02289...
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.
