PRINCIPLES OF FOOD SCIENCE (Theory)

Paper Code: 
24HFN223
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

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: 

              Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

 

24HFN223

Principles of Food Science (Theory)

COFN53: Elaborate the versatile role of carbohydrates in food industry

COFN54: Appraise the physical, chemical and functional properties of Lipids with respect to processing techniques

COFN55: Explain the classification, functional properties and nutritional significance of proteins

COFN56: Appraise knowledge of the physico-chemical properties of foods in cooking

COFN57: Compile the stages of formulation new products, tests involved to evaluate sensory characteristics to control quality of food products and cultivate knowledge about food laws & Standards

COFN58: Contribute effectively in course-specific interaction

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: 
Carbohydrates
  • Classification
  • Functional properties
  • Food polysaccharides (starch and non-starch polysaccharides)
  • Modified Starch

 

9.00
Unit II: 
Lipids
  • Classification
  • Functional properties
  • Deteriorative changes(Rancidity- types and significance)
  • Role of antioxidants in preventing rancidity

 

 

9.00
Unit III: 
Proteins
  • Classification
  • Functional properties
  • Protein concentrates, isolates and hydrolysates

 

9.00
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.

 

9.00
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
Essential Readings: 

 

  1. Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  2. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.

 

References: 
  1. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  2. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  3. Sachrow&Grifin, Food Packing – AVI Publications.
  4. Stanley &Sachrow , Food Packaging.
  5. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.

 

Academic Year: 
2024-2025
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