Food Science and Technology (FSAT-5108)

Course code FSAT- 5108

Credit Hour 3(2-1)

Course description

This course is designed to provide students with the introductory knowledge about food science and technology. The course contents includes the history of food industry, preservation of food , significance of food science and technology , pakistan's food industries , food sources and world food nutrition , major and minor food constituents , different factors that spoil the food along with mode of action , classification of food on perishability , basic principle of food preservation and provision of safe and healthy food.

Course outcomes:

Through this course students will be able to understand the basic composition of food and its nutritients , major industries of pakistan , techniques use for food preservation and processing.

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.

Practicals:

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:                   08 Marks

Project:                       As per requirements (from sessional marks)

Presentation:              As per requirements (from sessional marks)

Quiz: As per requirements (from sessional marks)
Practical marks 20 Marks
Final exam: 20 Marks
Mid term exam in 9th week of semester
Final Term exam in 18th week of semester