Introduction and Quality Attributes of Food:
Function of foods. Food in relation to health. Aim of food science and technology. Quality attributes – Appearance factors, Textural factors, Flavour factors. Visual and objectively measurable attributes. Aroma of foods – introductory ideas, formation, chemistry and analysis. Taste – introductory ideas, formation and chemistry. Additional quality; quality standards, quality control. Introduction to sensory evaluation of foods and beverages.
Formation and Chemistry of Food:
Carbohydrates. Proteins. Lipids. Vitamins. Minerals. Water. Biotin. Choline. Phytochemicals.
Food Processing and Preservation:
Food deterioration – Causes. Aims and objectives of preservation and processing. Unit operations in processing. Different methods of food preservation – low temperature, high temperature, preservatives, osmotic pressure, dehydrations. food irradiation; processing and preservations of milk and dairy, vegetables and fruits, cereals, legumes and nuts, meat and meat products, fats and oils, beverages, sugars, sweeteners, honey and confectionary, salt and spices.
Enzymatic and Non-Enzymztic reactions during storages:
Introduction to enzymes. Nature and function of enzymes. Classification of enzymes. Hydrolases – Esteraus, amylases, pectic enzymes. Proteases. Oxidoreductases – phenolases, glucose oxidase, catalose, peroxidase, lipoxygenase, xantine oxidase. Immobilized enzymes. Uses and suggested uses of enzyme in food processing. Non-enzymatic reactions.
Food Additives:
Introduction and need for food additives. Types of additives – antioxidants, chelating agents, coloring agents, curing agents, emulsions, flavors and flavor enhancers, flavor improvers, humectants and anti choking agents, leavening agents, nutrient supplements, non-nutritive sweeteners, pH control agents. Preservatives – types and applications. Stabilizers and thickeners, other additives. Additives and food safety.
Food Contamination and Adulteration:
Types of adulterants and contaminants. Intentional adulterants. Metallic contamination. Incidental adulterants. Nature and effects. Food laws and standards.
Modern Trends in Food Science:
Biotechnology in food. Biofortification. Nutraceuticals. Organic foods. Low cost nutrient supplements. Packaging of foods and nutrition labelin. Careers in food science and food industries.