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

2nd Year
FOOD SCIENCE

Theory: 80 hrs                                                                                                

Practical: 60 hrs.

S. No

Topic

Domain

Hours

 

 

 

Module 1

 

Cereals and cereals products

  • Structure and composition,
  • Nutritional value,
  • Processing- Milling, polishing. Parboiling, flaking, parching, roasting,
  • use in variety of preparations
  • selection, storage and care,
  • breakfast cereals
Must Know

  • Introduction to cereals and cereal products
  • Nutritional value
  • Processing of cereals and cereal products

Desirable to know

  • Methods of storing cereal & cereal products
  • Selection & preparation of products

Nice to know

  • Recipes made using cereal and cereal products

8

 

 

Module 2

 

Pulses

  • Composition
  • nutritional value,
  • processing
  • soaking
  • Germination.
  • Cooking
  • fermentations
  • Toxic constituents of pulses
  • Lathyrism
Must Know

  • Introduction to pulses
  • Classification of pulses
  • Composition of pulses
  • Nutritional value
  • Toxic constituents present in pulses

Desirable to know

  • Methods of enhancing nutritional value of pulses

Nice to know

  • Recipes made using pulses
  • Adulterants used in pulses

6

 

 

Module 3

Milk and milk products:

  • Composition of milk
  • properties
  • effect of heat
  • nutritional importance
  • milk processing
  • milk products
Must Know

  • Introduction to milk & milk products
  • Composition of milk & milk products
  • Nutritional value
  • Effect of heat on milk & milk products

Desirable to know

  • Methods of enhancing nutritional value of milk & milk products

Nice to know

  • Recipes made using milk & milk products
  • Adulterants used in milk & milk products

4

 

 

Module 4

Nuts and oil seeds:

  • Nutritive value,
  • importance,
  • classification
  • toxins
Must Know

  • Introduction to nuts & oil seeds
  • Classification of nuts & oil seeds
  • Composition of nuts & oil seeds
  • Nutritional value

Desirable to know

  • Methods of enhancing nutritional value of milk & milk products
  • Toxins present in nuts & oil seeds

Nice to know

  • Adulterants used in nuts & oil seeds

5

 

 

Module 5

Fats and oils:

  • Nutritional importance,
  • composition,
  • Types,
  • Smoking point
  • Role of fat/oil in cookery
Must Know

  • Introduction to fats & oils
  • Classification of fats & oils
  • Composition of fats & oils
  • Nutritional value

Desirable to know

  • Role of fat in cooking

Nice to know

  • Adulterants used in fats & oils

2

 

 

Module 6

Fruits and vegetables:

  • Classification,
  • Composition
  • Nutritive value
  • Storage
  • cooking of vegetables
  • changes during cooking
  • Effect of heat, acid and alkali
  • Importance in human nutrition
Must Know

  • Introduction to fruits and vegetables
  • Classification of fruits and vegetables
  • Composition of fruits and vegetables
  • Nutritional value

Desirable to know

  • Effect of heat, acids etc on fruits and vegetables
  • Methods of enhancing nutritional value of fruits and vegetables
  • Storage methods

Nice to know

  • Adulterants used in fruits and vegetables

6

 

 

Module 7

Beverages:

  • Classification
  • Coffee,
  • Tea,
  • Cocoa,
  • Fruit beverage
  • Processing composition and preparation.
Must Know

  • Introduction to beverages
  • Classification of beverages
  • Composition
  • Nutritional value

Desirable to know

  • Methods of preparing beverages

8

 

Module 8

Flesh foods-

  • Classification,
  • Composition and
  • nutritive value,
  • Selection,
  • storage,
  • uses and
  • nutritional aspects of meat, fish and poultry,
  • Spoilage of fish.
Must Know

  • Introduction to flesh foods
  • Classification of flesh foods
  • Composition of flesh foods
  • Nutritional value

Desirable to know

  • Selection and Storage methods

4

 

 

Module 9

Eggs

  • Structure,
  • Composition &
  • Quality of eggs
  • Classification of egg & egg products,
  • Nutritive value.
Must Know

  • Introduction to eggs
  • Structure of eggs
  • Classification of eggs and egg products
  • Composition of eggs
  • Nutritional value

Desirable to know

  • Effect of heat on egg
  • Different preparation of egg
  • Selection and Storage methods

4

 

Module 10

Baking –

  • Types of bake products
  • Nutritive value.
Must Know

  • Introduction to baking
  • Types of baking products
  • Nutritional value of baked product

Desirable to know

  • Precautions taken while baking products

4

Module 11

Spices and condiments

  • Types
  • composition
  • Importance
  • classification
Must Know

  • Introduction to spices and condiments
  • Types of spices and condiments
  • Composition of spices and condiments
  • Importance of spices and condiments
  • Nutritional value of spices and condiments

8

 

 

Module 12

Sugar and Sugar related products

  • Nutritive value
  • Properties
  • Form of sugar and liquid sweetness
  • Caramelization
  • Hydrolysis
  • Crystallization
  • Indian confectionery
Must Know

  • Introduction to sugar and sugar products
  • Forms of sugars
  • Properties of sugar
  • Nutritional value

Desirable to know

  • Sugar cookery method

5

 

 

Module 13

Food additives&Food Flavors

  • Definitions
  • functions
  • uses in processed food products
Must Know

  • definition of food additives and food flavors
  • functions
  • use of food additives and food flavors

Desirable to know

  • Laws and regulation related to use of food additives and food flavors

6

 

 

Module 14

Food Preservation & Food Adulteration Must Know

  • definition of food adulteration
  • definition of food preservation
  • classification of food adulteration
  • classification of food preservatives
  • types of food adulteration

Desirable to know

  • Laws and regulation related to use of food adulteration

6

Module 15

Evaluation of Food quality Must Know

  • definition of food quality
  • methods of evaluating food quality

Desirable to know
Importance of food quality

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.

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