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.

• 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