Curriculum | FOOD SCIENCE | B. Sc. (Nutrition & Dietetics) | Second Year

2nd Year
FOOD SCIENCE

Theory: 80 hrs                                                                         Practical: 60 hrs.

S.No.

Contents

Learning objectives
(At the end of session the student should be able to

Teaching Guidelines
(To cover)

Methodology

Time

1 Cereals and cereals products Discuss the effect of cooking on nutritive value of cereals. Structure and composition, Nutritional value, Processing- Milling, polishing. Parboiling, flaking, parching, roasting, use in variety of preparations selection, storage and care, breakfast cereals. Didactic ,  PowerPoint presentation and Exercises followed with discussion 8
2 Pulses Describe the role of pulses in cookery Composition and nutritional value, processing, soaking, germination.
Cooking and fermentations: Toxic constituents of pulses, Lathyrism.
Didactic ,  PowerPoint presentation and tutorials 6
3 Milk and milk products: Understand the role of milk and milk products in cookery Composition of milk, properties and effect of heat, nutritional importance, milk processing, milk products Didactic ,  PowerPoint presentation and Exercises followed with discussion 4
4 Nuts and oil seeds: Understand the role of   nuts and oil seeds in cookery Nutritive value, importance, classification and toxins Didactic ,  PowerPoint presentation and Exercises followed with discussion 5
5 Fats and oils: Understand the role of fats and oil in cookery  Nutritional importance, composition, Types, Smoking point and Role of fat/oil in cookery Didactic ,  PowerPoint presentation and Exercises followed with discussion 2
6 Fruits and vegetables: Understand the role of fruit and vegetables in cookery Classification, Composition and Nutritive value, Storage, cooking of vegetables, changes during cooking, and effect of heat, acid and alkali. Importance in human nutrition Didactic ,  PowerPoint presentation and Exercises followed with discussion 6
7 Beverages: Understand the role of beverages  in cookery  Classification ,
Coffee, tea, cocoa, fruit beverage etc.
processing composition and preparation.
Didactic ,  PowerPoint presentation and Exercises followed with discussion 8
8 Flesh foods- Understand the role of flesh foodsin cookery  Classification, Composition and nutritive value, Selection, storage, uses and nutritional aspects of meat, fish and poultry, spoilage of fish. Didactic ,  PowerPoint presentation and Exercises followed with discussion 4
9 Eggs Understand the role of eggs in cookery  Structure, Composition & Quality of eggs
Classification of egg & egg products, its nutritive value.
Didactic ,  PowerPoint presentation and Exercises followed with discussion 4
10 Baking – Understand the role of baking   product cookery Types of bake products & its nutritive value. Didactic ,  PowerPoint presentation and Exercises followed with discussion 4
11 Spices and condiments Role of spices in food science Types and composition. Importance, & classification Didactic ,  PowerPoint presentation and Exercises followed with discussion 8
12 Sugar and Sugar related products Understand the role  sugar and sugar product  in cookery Nutritive value ,Properties

Form of sugar and liquid sweetness
Caramelization, Hydrolysis, Crystallization
Indian confectionery

Didactic ,  PowerPoint presentation and Exercises followed with discussion 5
13 Food additives&
Food Flavors
Understand the role Food additives & food flavors of in cookery Definitions, functions and uses in processed food products. Didactic ,  PowerPoint presentation and Exercises followed with discussion 6
14 Food Preservation & Food Adulteration Understand the importance food preservation & food adulteration Definitions, functions and uses in processed food products. Didactic ,  PowerPoint presentation and Exercises followed with discussion 6
15 Evaluation of Food quality Discuss the importance Sensory evaluation in the food industry Sensory evaluation Types of tests
Objective evaluation
Didactic ,  PowerPoint presentation and Exercises followed with discussion 4

PRACTICAL

1. Nutritional value & criteria of food selection in Indian diet according to ICMR.
2. Preparations of some traditional, fermented , functional and other products. Preparation of soyabean products ,non dairymilk and their acceptability test.
3. Survey of marketed processed and labeling of processed food items.
4. Detection of toxins and adulterants of some of the common foods. Preparation of some     confectionary products.
5. Visit to food industry, dairy firm & confectionaries.
6.Food preservation techniques (use of different techniques in product formulation and analysis of product for quality standards).
a. Sun drying and dehydration-cereals, legumes, vegetable based.
b. Preservation with sugar-jams, jelly, preserves, etc.
c. Preservation – salt, oil, vinegar-pickling.
d. Preservation of foods using chemicals –tomato ketchup, squash.

SGTUNIVERSITY
Admission 2017
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