Course info

Unit 1

Concepts of Food Science (definitions, measurements, density, phase change, pH, osmosis,

surface tension, colloidal systems etc.); Food composition and chemistry (water, carbohydrates,

proteins, fats, vitamins, minerals, flavours, colours, miscellaneous bio-actives, important

reactions).

Unit 2

Food microbiology (bacteria, yeast, moulds, spoilage of fresh & processed foods, Production of

fermented foods); Principles and methods of food processing and preservation (use of heat, low

temperature, chemicals, radiation, drying etc.).

Unit 3

Food and nutrition, Malnutrition (over and under nutrition), nutritional disorders; Energy

metabolism (carbohydrate, fat, proteins); Balanced/ modified diets, Menu planning, New trends

in food science and nutrition.

Suggested Readings

• Swaminathan MS Food Science, Chemistry and Experimental Foods, Bangalore Print

&Publishing Company.

• Manay S N and Shadaksharaswamy M (2008): Foods: facts and principles, 3rd Ed. New

Age International (P) Ltd

• Sohi D. A Comprehensive Textbook of Nutrition & Therapeutic Diets, New Delhi:

Jaypee Brothers Medical Publishers

• Hughes O and Bennion, M (1970): Introductory Foods, 5th Ed. Macrnillan & Co., New

York

• Frazier WC and Westhoff D C and Vanitha NM (2017): Food Microbiology, 5th Ed.

MaGraw Hill Education.

• Jay JM (2005): Modern Food Microbiology, 3rd Ed. CBS Publishers & Distributors.