Course Outlines

Unit-I: Food Constituents

Food chemistry-Definition, Scope and Importance; Water in food, Water activity and Shelf life of food; Chemistry and Stability of water and fat soluble vitamins; Chemical properties of minerals and their bioavailability; Enrichment and fortification.

Food sources:Plants, Animals and Marine; Classification of foods.

Food constituents and their functions:Water, Carbohydrates, Lipids, Proteins, Vitamins, Minerals.

Food spoilage agents:Enzymes, Microorganisms, Pests and Physical factors. Principles of food preservation: prevention or delay of autolysis, microorganisms, pests and from physical defects.

Unit-II: Food Constituents - I

Carbohydrates: Sources of food carbohydrates; Physico-chemical and functional properties; Chemistry and structure of mono sachharides and disachharides.

Proteins: Sources, Physico-chemical and functional properties; Purification of proteins; Common food proteins.

Fats: Sources, Physico chemical and functional properties; PUFA (Poly-unsaturated Fatty Acids);  Hydrogenation and rancidity; Saponification number; Iodine value; Reichert-Meisslnumber; Polenske value; Nutritional aspects of natural and modified fats; fat mimetics.

Minerals and Vitamins: Sources and structures of minerals and Vitamins; Effect of processing and storage of vitamins; Pro vitamins A and D; Vitamins as antioxidants.

Unit-III: Food Constituents - II

Food Pigments & Flavoring Agents: Importance; Types and sources of pigments and flavoring agents- their changes during processing and storages.

Lipids:Classification, properties-Lipolysis, auto-oxidation, rancidity and flavor reversion, modification of fats and oils (hydrogenation and interesterification); role of food lipids in flavor; of Biological importance of lipids like cholesterol and phospholipids.

UNIT-IV: Food processing: Thermal and non-thermal

Thermal processing: Thermo bacteriology; Thermal destruction of microorganisms; Heat penetration into food; Lethality of thermal process; Thermal processing: General method - formula method - process calculations; Methods of sterilization and equipments involved; Latest trends in thermal processing.

Non-thermal processing

High voltage electric pulse treatment in food preservation; Radiation preservation of food-ionizing radiation-dosimetry- lethal effects on microorganisms-UV light and pulsed light preservation;                   High hydrostatic pressure process of foods-equipment, processing and effect on microorganisms.