PRINCIPLES OF FOOD SCIENCE (THEORY)

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: 
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: 
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: 
UNIT III

Proteins

  • Classification and composition
  • Physio chemical and Functional properties
  • Protein concentrates ,isolates and hydrolysates

 

 

9.00
Unit IV: 
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: 
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
Essential Readings: 
  • 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.

 

 

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

JOURNALS :

  • Nutrition Reviews
  • Journal of Nutrition
  • British Journal of Nutrition
  • International Journal of Vitamin and Nutrition Research
  • International Journal of Food Science and Nutrition
  • Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New York.

 

 

 

Academic Year: 
2020-2021
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