FOOD SCIENCE (THEORY)

Paper Code: 
DHSC 515 (A)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

This course will enable the students to –

1.       Understand the definition, importance and basic terminology of food science.

2.       Understand the functional properties of Carbohydrates, lipids and proteins

3.       Understand different methods of food preservation

4.       Apply food microbiology and hygiene and sanitation practices

Course Learning Outcomes (COs):

 


Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

DHSC 515A

 

 

 

 

 

 

 

 

 

Food Science

(Theory)

 

 

 

 

 

 

 

 

The students will be able to –

CO194: Identify the functions of food, basic concepts of food groups and balanced diet.

CO195: Investigate the changes occurring during cooking of the commonly consumed foods

CO196: Identify the basic concepts of food science and its applications in processing of food.

CO197: Implement coherent and systematic knowledge of basic food chemistry.


Approach in teaching:

Interactive Lectures, Discussion, assignments, power point presentations.

 

Learning activities for the students:

Self learning assignments, Seminar presentation

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation

 

12.00
Unit I: 
Introduction to food science

·   

  • Definition, importance and applications
  • Basic terminology used in food science

   

12.00
Unit II: 
Basic food Chemistry

·  Sources, chemistry and functional properties of Carbohydrates, Lipids and Proteins

·  Colloidal chemistry: Definition, classification, properties and applications of sols,gels, foams and emulsions

12.00
Unit III: 
Basic food microbiology
  • Introduction to yeast, mold and bacteria - Characteristics and their role in  preservation and spoilage of food.
  • Hygiene and sanitation practices followed in food processing and waste disposal
12.00
Unit IV: 
Preservation techniques, principles and their applications
  • High temperature, low temperature, removal of moisture, irradiation and additives.
  • Food packaging and labeling: FSSAI, Codex

 

12.00
Unit V: 
UNIT V
  • National and International food laws – FSSAI, BIS, AGMARK, Codex and ISO:22000, ISO: 9000, ISO: 14000.
  • Quality Assurance procedures - GMP, GHP, HACCP

 

References: 
  • Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  • 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.
  • Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

 

Academic Year: 
2020-2021
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