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FOOD SCIENCE (PRACTICAL) [1]

Paper Code: 
DHSC 516(A)
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

This course will enable the students to –

  1. Understand the application of sols, gels, forms and emulsion in food industry
  2. Apply the skills to identify microorganisms in foods

          Understand the methods used for preservation and sensory evaluation of foods

 

Course Outcomes (COs):

Course outcomes

 

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to -

CO214: Analyze the physico-chemical properties of food items.

CO215: Examine the presence of bacteria, yeast and mold in food items

CO216:  Compare the food preservative methods used in food processing industries

CO217: Develop the understanding of different methods used for sensory evaluation of foods

CO218: Judge the food labels

Learning activities for the students:

Hands on experience of using food preservation techniques.

 

Class test, CA test, Semester end examinations, Assignments, Presentation,

  

 

   CONTENTS

  • Applications and factors affecting formation of Sols, gels, foams and emulsions
  • Study of microscopic structure of different food starches and their gelatinization  properties
  • Slide preparation and identification of bacteria, yeast and mold
  • Assessment of hygienic practices of food handlers
  •  Preservation of food using different methods (Blanching, Dehydration, Freezing)
  • Basic principle involved in food preservation using additives
  • Sensory evaluation methods and their applications.
  • Food analysis: Moisture, ash, pH
  • Evaluation of Food labels
Essential Readings: 

REFERENCE BOOKS

  • A Complete Manual, Fourth Edition. Orient Black Swan Ltd.
  • Sethi Mohini and Rao E (2011). Food Science (Experiments and Applications), 2nd Edition. CBS Publishers & Distributers Pvt. Ltd.
  • Dr. S.G. Shukla, Dr. Narendra Kumar (2023), Food Processing And Safety Issues, Rama Publishing House.

 

 

References: 

E books:

Journals:

  • Journal of Food Science - Wiley online library
  • Journal of Food Science and Technology- Springer
  • Food Science -  Elsvier
  • Journal of Food Science - IFT
Academic Year: 
2023-2024 [5]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-science-practical-13

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-science-practical-13
[2] http://extension.msstate.edu/sites/default/files/publications/publications/p2469_web.pdf
[3] https://gpadampur.files.wordpress.com/2011/11/6-2-faqc-practicals-08022014.pdf
[4] https://mcconline.org.in/download/lab_manual/22.pdf
[5] https://homescience.iisuniv.ac.in/academic-year/2023-2024