Introduction to Food Science and Technology

UNIVERSITY OF SARGODHA, SARGODHA

INSTITUTE OF FOOD SCIENCE AND NUTRITON

COURSE OUTLINE FALL 2020

Course Tittle: Introduction to Food Science and Technology

Course Code: FSAT-5101

Credit Hours: 3(2-1)

Instructor: Dr. Ghulam Mueen ud din

Email: [email protected]

DESCRIPTION& OBJECTIVES

This is an introductory course which enable the students to understand the basics of food science and technology. Students will explore and gain an understanding into the history of Food Science and the factors that have shaped Food Science in Pakistan, the organizations involved in Food manufacturing, food regulatory processes, Food composition, its classification depending on sources, consumption pattern and basic analysis of food components.

INTENDED LEARNING OUTCOMES

On completion of this unit, students will be able to:

Explain the origin and development of Food Science in Pakistan.
Understand the relationship of Food Science & other disciplines.
Learn about leading Food manufacturing units in Pakistan and possible career opportunities.
Analyze the behavior towards food safety, food processing and preservation techniques.
Understand the basic composition of food and its analysis.
Understand possible food spoilage agents and their control.

CONTENTS

Theory

Introduction to food science, food technology, relationship with other disciplines
Career opportunities. Significance of food science and technology
Food industry: history, developments, important food industries in Pakistan
Food sources: plants, animals and marine
Food constituents and their functions: water, carbohydrates, lipids, proteins, vitamins, minerals.
Classification of foods on the basis of perishability and pH
Food spoilage agents: enzymes, microorganisms, pests, physical factors
Principles of food preservation: prevention or delay of autolysis, microorganisms and pests

Practical

Use of basic food laboratory equipment.
Estimation of Moisture, Fat, Protein, Carbohydrates, Fiber and Ash in food samples.
Determination of soluble solids, Total solids, pH, Acidity,
Total sugars, Specific gravity, Refractive index and

READINGS

Awan, J. A. 2018. Food science and technology. Unitech Communications, Faisalabad
Robert, L. S., Ramirez, A. O., Clarke, A. D. 2015. Introducing Food Science. 2nd Ed. CRC Press.
Potter, N. N., and Hotchkiss, J. H. 2007. Food science. The AVI Pub. Co. Inc., Westport, Connecticut, USA.

COURSE SCHEDULE

Week #	Topics and Readings
1.	Introduction to food science, food technology, relationship with other disciplines
2.	Career opportunities. Significance of food science & tech
3.	Global and national food and nutrition situation. Food industry
4.	important food industries in Pakistan
5.	Food sources: plants, animals, marine. Food constituents and their functions: water
6.	Food constituents and their functions ,Carbohydrates
7.	Food constituents and their functions, Protein
8.	Food constituents and their functions, Lipid
9	Food constituents and their functions, water soluble vitamins
10	Food constituents and their functions, fat soluble vitamins
11	Food constituents and their functions, minerals and their importance
12	Food constituents and their functions, colors, flavors, Organic acids
13	Classification of foods based on perishability and pH
14	Food spoilage agents, microorganisms, pests
15	Principles of food preservation, prevention or delay of autolysis, microorganisms, pests and physical defects
16	Student Presentations of the Assigned Work

RESEARCH PROJECT / ASSIGNMENTS

Students will be given assignments and may be small project. During the course a study tour of known food industry shall be planned in order to give students the practical knowledge about food

ASSESSMENT CRITERIA

Mid Term Exam: 30

Sessional: 20

FinalTerm Exam: 50