Course Details
Subject {L-T-P / C} : LS3606 : Food Science { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Srinivasan Muthuswamy
Syllabus
Specific components of foods – Carbohydrates, proteins, lipids, dietary fibres, pigments, flavours. Enzymatic and Nonenzymatic browning, Basic concepts of nutrition - Nutritional and Calorific values of foods, Protein Efficiency Ratio, Role of vitamins and minerals in nutrition, Antinutrients, Nutrition deficiency diseases, Microbial growth in food, Growth and Death kinetics, Food spoilage – Chemical, Thermal and Microbial causes, Foodborne diseases, Fermented Foods, Food processing principles, Hurdle Technology, Preservatives, Food additives.
Course Objectives
- Students will read the various concepts involved in food chemistry
- Students will gain an understanding of basics of food microbiology and the role of microbes in food
- Students will study the basics in nutrition.
Course Outcomes
After completing this course, <br />? Students shall be able to explain the basics of food chemistry, nutrition and food microbiology. <br />? Students shall be able to discuss the processing technologies followed in industries. <br />? Students shall be able to relate the subject to the possible arena of entrepreneurial activity related to food products.
Essential Reading
- Vieira ER, Elementary Food Science, Chapman and Hall, New York , 4th edition (2010), ISBN-9780834216570
- Sunetra Roday, Food Science and Nutrition, Oxford University Press. New Delhi , 2nd edition (2012), ISBN: 978-0198078869.
Supplementary Reading
- Damodaran Srinivasan,, Fennema’s Food Chemistry, CRC Press, Boca Raton, , 2008, ISBN-9780849392726.
- Shewfelt Robert L,, Introducing Food Science, CRC Press, Boca Raton , 2009, ISBN-9781587160288.