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FOOD SCIENCE PRACTICAL [1]

Paper Code: 
25CHSC312
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

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: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

25CHSC312

Food Science

-Practical

CO73: Analyze the physico-chemical, Sensory and microbiological properties of foods.

CO74: Compare the food preservative methods used in food processing industries and evaluate food labels

CO75:To compile comprehensive practical records for chemical sensory microbial analysis, reservation of foods, food labelling and cultivate verbal communication skills to converse effectively with examiners

CO76: Contribute effectively in course-specific interaction

Learning activities for the students:

Hands on experience of using food preservation techniques.

 

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

 

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

 

References: 
  1. http://extension.msstate.edu/sites/default/files/publications/publications/p2569_web.pdf [2]
  2. https://gpadampur.files.wordpress.com/2011/11/6-2-faqc-practicals-08022014.pdf [3]
  3. https://mcconline.org.in/download/lab_manual/22.pdf [4]

 

Journals:

  1. Journal of Food Science - Wiley online library
  2. Journal of Food Science and Technology- Springer
  3. Food Science -  Elsvier
  4. Journal of Food Science - IFT

 

 

 

Academic Year: 
2025-2026 [5]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-science-practical-14

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-science-practical-14
[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/2025-2026