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PRINCIPLES OF FOOD SCIENCE (THEORY) [1]

Paper Code: 
HFN 223
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

1.    Understand the properties and characteristics of food components

2.    Understand the Physico-chemical properties of foods

3.    Understand the phases of product development

4.    Understand the importance and tests used for Sensory evaluation

Course Outcomes (COs): 

 

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

COFN39: Outline the concept of various aspects of food product development

COFN40: Relate knowledge of various aspects of sensory characteristics to food products

COFN41: Relate the physical, chemical and functional properties of food components to processing techniques

COFN42: Apply knowledge of the physico-chemical properties of foods in cooking

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

 

 

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

  
 
9.00
Unit I: 
UNIT I
Introduction to food science 9 Hrs
• Carbohydrates
• Classification and composition
• Physical, Chemical and Functional properties of carbohydrates 
• Food polysaccharides (starch and non-starch polysaccharides)
 
9.00
Unit II: 
UNIT II
Lipids
• Classification and composition
• Physio-chemical and Functional properties
• Deteriorative changes (Rancidity- types and significance)
• Role of antioxidants in preventing rancidity 
9.00
Unit III: 
UNIT III
Proteins           
• Classification and composition
• Physio chemical and Functional properties
• Protein concentrates, isolates and hydrolysates
9.00
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
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
• Food laws and standards
 
Essential Readings: 
Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
• Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
 
 
References: 
Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut, USA: AVI Publishing Company.
• S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
• Sachrow & Grifin, Food Packing – AVI Publications.
• Stanley &Sachrow , Food Packaging.
• Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.
 
e RESOURCES:  
 
JOURNALS:
• Nutrition Reviews
• Journal of Nutrition
• British Journal of Nutrition 
• International Journal of Vitamin and Nutrition Research
• International Journal of Food Science and Nutrition 
• Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New York.
 
Academic Year: 
2022-2023 [5]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/principles-food-science-theory-4

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/principles-food-science-theory-4
[2] http://www.jiwaji.edu/pdf/ecourse/pharmaceutical/nutraceutical.pdf
[3] https://www.eolss.net/sample-chapters/c03/E6-54-03-06.pdf
[4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/pdf/toxins-02-02289.pdf
[5] https://homescience.iisuniv.ac.in/academic-year/2022-2023