2nd Year
FOOD SCIENCE
Theory: 80 hrs Practical: 60 hrs.
|
S.No. |
Contents |
Learning objectives |
Teaching Guidelines |
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 |
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.
