PRINCIPLES OF FOOD SCIENCE

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 Learning Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

HFN 223

 

 

 

Principles of Food Science

(Theory)

 

 

 

 

 

 

The students will be able to –

COFN41: Gain knowledge on various aspects of food product development including food science & technology

COFN42: Gain knowledge on various aspects of sensory characteristics and sensory evaluation

COFN43: Will identify various properties of food components

COFN44: Acquire knowledge of the physic-chemical properties of foods

 

 

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: 
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 hydrolysates
9.00
Unit IV: 

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
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: 
2019-2020
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