Course description:

This course is designed to provide students with the introductory knowledge about food science and technology.

Course outcomes: 

This course will help students to understand food , food industries, food processing and preservation techniques, food saftey and quality on scientific basis. Contents of course focuses on

Theory:

  • Introductory terms and definations
  • Breif histroy of food industry 
  • Relationship of food science with other disciplines
  • Career oppertunities
  • Different food industrries operating in Pakistan
  • Various processing techniques that are being used in food industry
  • Food sources and nutritional status of Pakistan
  • Significance of food science and technology 
  •  Food constituents (Water, carbohydrates, lipids, proteins, vitamins and minerals)
  •  Food classification (Based of perishibility and pH)
  •  Mode of spoilage of foods
  •  Different spoilage agents
  •  Basic preservation principles involved in production of safe and nutritious food.

 Practicle:

Use of different laboratory equipments, Estimation of moisture, fat, protein, carbohydrates, fiber and ash in food samples, determination of soluble solids and total solids, pH, acidity, total sugars, specific gravity refractive Index and peroxide value.

Research Projects:

2 Assignments and 1 presentation relevant to the subject will be assigned to each student. Quiz from the course material will be conducted after every 2 weeks of study.

Recommended books:

  • Potter, N.N. and Hotchkiss, J.H. 2007. Food science. The AVI Pub. Co. Inc., Westport, Connecticut, USA.
  • M. Shafiur Rahman. 2007. Handbook of Food Preservation. 2nd Edition. CRC Press Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suit  300, Boca Raton, FL, 33487-2742.
  • Anilkumar G. Gaonkar. 2007. Food Processing: Recent Developments. Academic Press is an imprint of Elsevier 30 Corporate drive, Suite 400,  Burlington, MA 01803, USA.
  • Awan, J.A. 2005. Food science and technology. Unitech Communications, Faisalabad-Pakistan.

Lesson plan:

     Week                                    Topic                                
       1
  • Introduction (Terms & definations),
  • Relationship with other disciplines
  • Career and oppertunities
       2
  • Food sources(Plant, animal and marine)
  • Food and nutrition in Pakistan
  • Use of different laboratory equipments
       3
  • Developments in food industry
  • Development in different food processing techniques
  • Determination of moisture content of a food sample
       4
  • Food Industries in Pakistan
  • Significance of food science and technology
  • Determination of Fat content of a food sample
       5
  • Food constituents (Water)
  • Carbohydrates
  • Determination of Ash content of a food sample
       6
  • Lipids
  • Proteins
  • Determination of pH of a food Sample
       7
  • Assignment # 1
  • Vitamins (Water soluble)
  • Vitamins ( Fat soluble)
       8
  • Quiz 
  • Minerals
  • Determination of crude fiber in a food sample
       9
  • Mid Exam
  • Classification of Foods (based of perishability)
  • Classification of Foods (based on pH value)
      10
  • Mode od spolage of food
  • Spoilage agents (Chemically induced autolysis)
  • Spoilage Agents (Enzyme induced autolysis)
      11
  • Characteristics of spoilage agents (Enzymes)
  • Characteristics of spoilage agents (Microorganisms)
  • Characteristics of spoilage agents (insects, birds & rodents)
      12
  • Characteristics of spoilage agents (Physical factors)
  • Determination of Protein content of a food sample
  • Determination of soluble solids  and total solids in a food sample
      13
  • Principles of food preservation (Control of autolysis)
  • Principles of food preservation (Control of microorganisms)
  • Determination of Total sugars in a food sample
      14
  • Principles of food preservation (Control of pest activities)
  • Principles of food preservation (Control of physical factors)
  • Assignment # 2

 

      15
  • Determination of specific gravity of a food sample
  • Determination of refractive index of a food sample
  • Determination of peroxide value
      16
  • Revision
  • Quiz

Assessment Criteria

Mid term:                    12 Marks

Sessional:                   8 Marks

Project:                       As per requirements (from sessional marks)

Presentation:              As per requirements (from sessional marks)

Quiz:                           As per requirements (from sessional marks)

Final exam:                  20 Marks

Practicle exam:            20 Marks

Mid term exam in 9th week of semester

Final Term exam in 18th week of semester

Course Material