Course Objectives:
This course will enable the students to –
1. Composition , classification, functions, requirements, sources of Micro nutrients
1.Srilakshmi. B. Food Science. New -Age International (P) Ltd. Publishers, New Delhi, 1997.
2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
3. Potter, N.N. Food Science, CBS Publishers and Distributors. Delhi, 1987.
1.Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
2. Bogstrom, G. Principles ofFood Science, Vol I and II, The Macmillian Co., New York, 1968.
3. Charly, H. Food Science. John Wiley and Sons Inc, New York.
4. Griswald, R.M. The Experimental study of foods. Houghton Miffin Co., Boston, 1962.
5. Hughes, Osee. Introduction Foods. The Mac Millan Co, New York, 1962.
6. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
7. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
8. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
9. Raina Usha, Kashyap Sushma, Nurala Vinita .Basic Food Preperation , A Complete Manual . Orient Longman
10. Agarwal, Gupta and Khuteta, Food and Nutrition, Ajmer book Company, Jaipur 2001, Singh Varnda (in Hindi)
11. Gupta. S., Seth, R., Khanna, K. and Mahna, R. Art and Science of Cooking-A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., New Delhi 1991.
12. Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.
Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/fundamentals-nutrition
[2] https://homescience.iisuniv.ac.in/academic-year/2018-2019