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FOOD SCIENCE I (THEORY) [1]

Paper Code: 
FSQ 101
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students:
• To understand the definition, concepts and functions of food components.
• To learn structure, composition and nutritional contribution of various food products.
• To understand the effect of processing on food products.

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO1: Outline the functions of different foods and nutrients present in them

 

CO2: Make recipes using different cooking methods

 

CO3 Analyse advantages and disadvantages of different cooking methods

 

CO4:Assess effect of different cooking methods on the quality of foods

Approach in teaching:

Lecture method

Power Point presentation

Discussions

Tutorials

 

Learning activities for the students:

Seminar Presentations

Giving tasks

Class test

Semester end examinations

Quiz

Assignments

 

  

 

9.00
Unit I: 
UNIT I
Introduction to Food Science
● Functions of Food                                                                 
● Basic food groups
● •Balanced diets.
● Food intake and regulations
Food preparation- Objectives of cooking, Different methods of cooking
 
9.00
Unit II: 
UNIT II
Cereal and cereal Products
• Structure of Wheat, Composition, Nutritive Value 
• Effect of cooking on cereals
• Convenient cereal foods
• Points to remember while cooking cereals
• Role of cereals in cookery
 
9.00
Unit III: 
UNIT III
Legumes and Pulses
• Composition, nutritive value, Digestibility of pulses, Toxic constituents present in pulses and legumes
• Effect of Cooking
• Role of pulses in cookery
 
9.00
Unit IV: 
UNIT IV
Milk and Milk Products
• Composition, nutritive value, Physical properties of milk
• Effect of cooking
• Role of milk and milk products in cookery
Egg
• Structure, composition, nutritive value
• Effects of cooking
• Role of egg in cookery 
• Quality testing
 
9.00
Unit V: 
UNIT V
Meat, fish, poultry
• Classes of meat and related products, Composition, Nutritive value, Post mortem changes, Ageing, Tenderizing, Factors affecting tenderness of meat
• Effects of cooking.
 
Essential Readings: 
1. Manay, N.S. and Shadaksharaswamy M. (2013). Food Facts and Principles. Third Revised edition, New Age International Publisher, New Delhi.
2. Roday, S. (2012). Food Science and Nutrition. Second Edition. Oxford University Press.
3. Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi. 
4. Joshi, S. A. (2017). Nutrition and Dietetics. 5th Edition. Published by McGraw Hill Education Pvt. Ltd. New Delhi.
 
BOOKS RECOMMENDED:
1. Srilakshmi.B. (2015).  Food Science. Sixth Edition. New - Age International (P) Ltd. Publishers, New Delhi.
2. Swaminathan, M. (2014). Fundamentals of Foods and Nutrition. Published by Bappco.
3. Potter, N.N. and Hotchkiss, J.H. (2007). Food Science, 3rd Ed CBS Publishers and Distributors. New Delhi. 
 

 

References: 
eRESOURCE
 
JOURNAL
Annals. Food Science and Technology
Food Science and Human Wellness
International Journal of Food and Nutritional Sciences
 
Academic Year: 
2022-2023 [5]

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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-science-i-theory-7
[2] https://slideplayer.com/slide/4027741/
[3] https://www.slideshare.net/laurahuang/methods-of-cooking-ppt-5914731
[4] https://www.slideshare.net/drdeepikavashisth/effect-of-cooking
[5] https://homescience.iisuniv.ac.in/academic-year/2022-2023