Principles Of Food Science (Theory)

Paper Code: 
HFN 223
Credits: 
3
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

Carbohydrates

  • 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 hydroiysates.
     
9.00
Unit IV: 
Physico chemical properties of foods
  • Sols, gels and emulsions
  • naturally occuring 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: 
2018-2019
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