•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
•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)
•Lipid separation through TLC
9.00
Unit III:
Proteins
•Classification and composition
•Physio chemical and Functional properties
•Protein concentrates ,isolates and hydrolysates
•Amino acid separation through Paper chromatography
•Protein separation through Electrophoresis
•Protein estimation through Spectrophotometery
•Vitamin estimation through Flourometery
9.00
Unit IV:
Physico chemical properties of foods
•Sols, gels and emulsions
•Rheology of food
•Colour, texture and flavour
•Concept of pH, viscosity and oxidation reduction potential
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
