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FOOD SCIENCE [1]

Paper Code: 
DHSC 515 (A)
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This will enable the students to understand about

  •  the definition, importance and basic terminology of food science.
  • the functional properties of Carbohydrates, lipids and proteins
  • different methods of food preservation
  • food microbiology and hygiene and sanitation practices

 

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

 

References: 
  1. Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  2. Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  3. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  4. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  5. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  6. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

Academic Year: 
2016-2017 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-science-5

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-science-5
[2] https://homescience.iisuniv.ac.in/academic-year/2016-2017