Syllabus
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Course Code: HS101-A Course Name: Food Science |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Food - definition, classification and functions. 2. Food Groups and food guide pyramid along with its importance. 3. Basic food groups - composition and nutritional contributions of the following foods: Cereals: composition and nutritive value Pulses: Composition and nutritive value, toxic constituents in pulses, processing of pulses to remove toxins Fruits and Vegetables: Composition and nutritive value, pigments in fruits and vegetables Milk and Milk Products: Composition and nutritive value, processing of milk, types of milk and milk products Nuts and Oilseed: Composition and nutritive value Meat; Fish, Poultry: Composition and nutritive value Egg: Composition and nutritive value Condiments and spices: Composition and nutritive value, Sugar and Jaggery: Composition and nutritive value, types of sugars. |
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| 2 | 1. Cooking: Definition, objectives and principles of cooking of food. Different methods of cooking- their merits and demerits. Effect on cooking and heat on nutritive values of foods. 2. Improving nutritional quality of foods using methods: Germination, Fermentation, Supplementation Fortification and Enrichment. |
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