Understand and know various aspects of food product development including food science & technology, marketing and consumer research, finance and communication.
Understand various properties of food components
9.00
Unit I:
Introduction to food science
Carbohydrates
Classification and composition
Physical, Chemical and Functional properties of carbohydrates
Food polysaccharides (starch and non starch polysaccharides)
9.00
Unit II:
Lipids
Classification and composition
Physio-chemical and Functional properties
Deteriorative changes(Rancidity- types and significance)
Antioxidants(Types and actions
9.00
Unit III:
Proteins
Classification and composition
Physio chemical and Functional properties
Protein concentrates ,isolates and hydroiysates.
9.00
Unit IV:
Physico chemical properties of foods
Sols, gels and emulsions
naturally occuring toxicants in food
neutraceuticals
vegetarianism and other popular nutritional practices
genetically modified foods
9.00
Unit V:
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
