Understand and know various aspects of food product development including food science & technology, marketing and consumer research, finance and communication.
Understand various properties of food components
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
