FOOD SCIENCE & ITS APPLICATION-II (433 B)

Course Description:

The course has been designed to give introductory understanding about food science and its application.The students will learn about different principles and techniques of food and its preservation in commercially and at home base

Learning Outcome:

To understand the basics of food and its application

To know how to formulate and prepare different kinds of food product

To know about methods of food handling, food preservation, chemical and physical analysis of food

Recommended Books:

1. Dairy processing handbook. Tetra Pak Processing System, S 221 86, Lund, Sweden.

2. Advanced Dairy Science and Technology. Blackwell Publishing Ltd. Garsington Road, Oxford, UK.

3. Manual of Methods of Food Analysis (Milk and Milk Products). Lab Manual. Ministry of Health and Family Welfare, Govt. of India, India.

4. Principles of cereal science and technology. American. Association of Cereal Chemists Inc, St. Paul, Minnesota, USA.

5. Approved methods of American Association of Cereal Chemists. American. Association of Cereal Chemists Inc, St. Paul, Minnesota.

Course Contents:

Practical:

Milk collection and cooling practices. Milk sampling methods. Physical and chemical analyses of raw milk. Clot on boiling, Alcohol precipitation test. Tests for adulterants. Visit to milk processing plants. Grading of grains. Milling of cereal grain through different mills. Tests for flour quality assessment. Visit to wheat, maize and rice processing industries. Slaughtering and dressing of poultry. Poultry cuts. Tests for freshness of poultry and eggs. Grading of poultry meat and eggs. Preparation and preservation of poultry and egg products. Visit to poultry and egg processing plants. Formulation and preparation of carbonated and non-carbonated beverages. Preparation and preservation of fruit pulps and juices, sensory evaluation of different instant and powdered mixes/drinks, fermented, still, carbonated and non- carbonated beverages. Storage study of such prepared products under different conditions through taking laboratory tests (physical, chemical, sensory and microbiological examination) during whole storage life. Using different techniques to prepare juice concentrates. Use of low caloric sweeteners for the development of diet beverages. Manufacture of syrups, squashes, traditional beverages, synthetic and powder beverages. Chemical analysis of beverages. Visit to beverage plants. Extraction of oils and fats. Determination of physical and chemical constants: color, cold test, melting point, smoke point, specific gravity, solid fat index, refractive index, acid value, peroxide value, iodine value, saponification value. Visit to oil and fat industries. Identification of meat cuts. Tests for freshness of meat. Meat grading and quality testing. Preservation of meat: freezing, canning, dehydration, smoking, curing. Preparation of meat products. Visit to abattoir and meat processing plants.

Assessment schedule:

Three tests & one send-up written examination including objective & subjective (SEQs, LEQs) type questions
Weighing of internal assessment(10 % of total marks ) = 50 % passing, 80-95% for good-excellent internal assessment also based on class performance, assignments and attendance.
Written + Practical: 90% of Total Marks

Subject Total Marks: 200