PRINCIPLES OF FOOD SCIENCE (Theory)

Paper Code: 
25HFN223
Credits: 
3
Contact Hours: 
3.00
Max. Marks: 
45.00
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

 

 

 

 

 

 

 

 

 

 

 

 

25HFN223

 

 

 

 

 

 

 

 

 

 

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, demonstratio n
   
   
   

 

9.00
Unit I: 
Unit I: Carbohydrates

·        Classification

·        Functional properties

·        Food polysaccharides (starch and non-starch polysaccharides)

Modified Starch

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

 

9.00
Unit III: 
Unit III: Proteins

·        Classification

·        Functional properties

Protein concentrates, isolates and hydrolysates

9.00
Unit IV: 
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: 
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.

 

e RESOURCES:

1.    http://www.jiwaji.edu/pdf/ecourse/pharmaceutical/nutraceutical.pdf

2.    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.pdf

Academic Year: 
2025-2026
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