Syllabus
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Course Code: FND-203 Course Name: Food Science-II |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Vegetables and Fruits: Composition, classification of fruits and vegetables, pigments and acids in vegetables and fruits, browning reaction. Pectic substances: Characteristics, uses, changes during ripening, methods of artificial ripening, testing of pectin, factors affecting jelly formation, loss of nutrients while cooking vegetables and it’s solutions. | |
| 2 | 2. Grams and Dhals: Composition, methods of processing and cooking, Effect of processing such as roasting, parching, soaking, germination and fermentation. Toxins in pulses. | |
| 3 | 3. Milk and Milk products: Composition and components of milk. Milk types. Coagulation of milk protein. Setting of curds, different types of cheese, non-enzymatic browning. Dairy products: Cultured milk, Yogurt, Butter, Whey, Concentrated and dried products, frozen desserts, dairy product substitutes. |
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| 4 | 4. Eggs: Structure, composition and selection. Changes during storage and spoilage. Coagulation of eggs protein: proteins in egg white and yolk, egg fat. Egg types. Eggs cooked in shells, poached eggs, and omelets, units of egg quality, egg products: types and advantages. 5. Meat: Structure, constituents and types of meat, meat protein, post-mortem changes, ageing of meat, curing and smoking, meat analogues: types and characteristics, tenderness and juiciness. 6. Fish and sea food: Types and composition, Storage, selection, spoilage and preservation, byproducts and newer products of fish, fish cookery. |
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