Syllabus
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Course Code: FND-103 Course Name: Food Science-I |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Relation of cookery to colloidal chemistry: Definition of colloidal system, altering degree of dispersion, Hydrophilic and Hydrophobic colloids, stabilization of colloidal systems, properties i.e. surface tension, adsorption, foam formation, rheology, gel, formation and emulsions. 2. Fermentation process, merits and demerits, fortification process, merits, types and nutritional importance of fortified foods. |
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| 2 | 3. Starch Cookery: a) Sources, types and uses of starch, gelatinization. b) Flours- Composition and baking qualities. Batters and dough (chapatti and poori), Leavening agents: biologically and chemically leavened products. c) Cooking and parboiling of rice. 4. Sugar Cookery: Introduction, types, uses and properties of crystallization of sugar, stages of sugar cookery, physical and chemical properties of sugar, sweetness index, types of honey and its products, fondant, fudge, caramel and brittles. |
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| 3 | 5. Fats and Oils: Sources, structure and type of fats, physical & chemical properties and cooking uses of fats and oils. Absorption of fat. Changes during storage, fat deterioration and antioxidants. 6. Nuts and Oilseeds: Composition, classification, nutritional value, Oil extraction and by-products, uses and storage of oil seeds, toxins in nuts and oil seeds. |
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| 4 | 7. Beverages: Classification and types of beverages. Some major beverages such as coffee, tea, cocoa, malted drinks. 8. Spices and Condiments: Composition, functions of spices, nutritional importance of Indian spices and condiments. 9. Sensory Evaluation: Sensory characteristics of food: appearance, colour, flavor, odour, taste, mouth feel and texture, objective and subjective evaluation. |
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