FOOD CHEMISTRY- PRACTICAL

FOOD CHEMISTRY- PRACTICAL [1]

Paper Code:

25CFSN202

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

This course will enable the students to understand to:

Gain knowledge regarding modern methods of food analysis
Gain insight into techniques used for analysis microbial quality of foods

Course Outcomes:

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CFSN202

Food Chemistry – Practical

(Practical)

CO17: Analyze the proximate food components and vitamins in foods

CO18: Assess the changes in food components brought about by cooking

CO19: Compile comprehensive practical records for assessment of food components, evaluation of changes in food components upon processing and cultivate vocal skills to converse effectively with examiners.

CO20: Contribute effectively in course specific interaction

Approach in teaching:

Demonstration, Discussion

Learning activities for the students:

Hands on experience of food product analysis

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentations

Introduction to equipment and glassware, lab safety
Titratable acidity & pH of foods
Estimation of Proximate composition of food samples– moisture, fat, carbohydrate, crude protein, fibre, ash.
Quantitative estimation of Vitamin A and Vitamin C in foods
Study of caramelization and Maillards reaction
Study of changes that occur upon processing in food (emulsification, leavening, gelation and dextrinization etc.)
Visit to Food lab/ industry

References:

Srilakshmi. B., Food Science, New - Age International (P) Ltd. Publishers, New Delhi, 2015
Manay, S., Food, Facts and Principles. New Age International Pvt. Ltd., New Delhi 2000.
Rastogi S.C., Biochemistry, 2^nd Edition, (2003) Tata MacGraw Hill Publishing Co. Ltd.
Jain, J, L., S. Jain and N. Jain. “Fundamentals of Biochemistry”. 6th Edition, (2005). S. Chand Company Ltd.
Plummer, D.T., “An Introduction to Practical Biochemistry”, 2nd Edition, (1971) McGraw-Hill Publishing Co. Ltd.

· Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.

· Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010

· Ramani, A.V. Food Chemistry, MJP Publishers, 2015

· Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019

· Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007

· Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.

E-Resources:

· https://www.toppr.com/guides/chemistry/hydrogen/water/ [2]

· https://www.youtube.com/watch?v=0_tKEEaU1aE [3]

· https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti... [4]

· https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453 [5]

· file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf [6]