FOOD CHEMISTRY- PRACTICAL

Paper Code: 
25CFSN202
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to understand to:

  1. Gain knowledge regarding modern methods of food analysis
  2. Gain insight into techniques used for analysis microbial quality of foods

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CFSN202

Food Chemistry – Practical

(Practical)

CO17: Analyze the proximate food components and vitamins in foods

CO18: Assess the changes in food components brought about by cooking  

CO19: Compile comprehensive practical records for assessment of food components, evaluation of changes in food components upon processing and cultivate vocal skills to converse effectively with examiners.

CO20: Contribute effectively in course specific interaction

Approach in teaching:

Demonstration, Discussion

 

Learning activities for the students:

Hands on experience of food product analysis

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

 

  • Introduction to equipment and glassware, lab safety
  • Titratable acidity & pH of foods
  • Estimation of Proximate composition of food samples– moisture, fat, carbohydrate, crude protein, fibre, ash.
  • Quantitative estimation of Vitamin A and Vitamin C in foods
  • Study of caramelization and Maillards reaction
  • Study of changes that occur upon processing in food (emulsification, leavening, gelation and dextrinization etc.)
  • Visit to Food lab/ industry

 

References: 
  • Srilakshmi. B., Food Science, New - Age International (P) Ltd. Publishers, New Delhi, 2015
  • Manay, S., Food, Facts and Principles. New Age International Pvt. Ltd., New Delhi 2000.
  • Rastogi S.C., Biochemistry, 2nd Edition, (2003) Tata MacGraw Hill Publishing Co. Ltd.
  • Jain, J, L., S. Jain and N. Jain. “Fundamentals of Biochemistry”. 6th Edition, (2005). S. Chand Company Ltd.
  • Plummer, D.T., “An Introduction to Practical Biochemistry”, 2nd Edition, (1971) McGraw-Hill Publishing Co. Ltd.

·       Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.

·       Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010

·       Ramani, A.V. Food Chemistry, MJP Publishers, 2015

·       Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019

·       Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007

·       Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.

 

E-Resources:

·     https://www.toppr.com/guides/chemistry/hydrogen/water/

·     https://www.youtube.com/watch?v=0_tKEEaU1aE

·     https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti...

·     https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453                                                                                

·     file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf                                                                                 

           

Reference Journals

·       Journal of Food Chemistry & Nanotechnology 

·       Food Chemistry

·       Journal of Agriculture and Food Chemistry

·       Journal of Food Science

 

Academic Year: 
2025-2026
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