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.

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.

After completing this course,
? Students shall be able to explain the basics of food chemistry, nutrition and food microbiology.
? Students shall be able to discuss the processing technologies followed in industries.
? Students shall be able to relate the subject to the possible arena of entrepreneurial activity related to food products.

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.

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.