Course

PART A

Unit 1 Cereal & Pulse Products

• Definition, scope of food science
• Cereal grains: structure of cereal
• Composition and nutritive value of cereals and
• Coarse Cereal/nutria cereals and pulse: products and by
• Browning and its
• Cereal chemistry: amylose, amylopectin, sols, gels and
• Effect of heat: dextrinization, gelatinization, retro gradation of starch,, germination,

Unit 2 Vegetable and Fruits

• Definition, structure, classification, composition and nutritive
• Plant pigments and effect of pH and temperature on
• Post- Harvest changes in Fruits and vegetables
• Prevention of enzymatic browning

Unit 3 Sugars and their products

• Classification – Mono, di, and polysaccharides
• Functional properties of sugar

• Sugar related products and their
• Solubility and crystallization of

PART B

Unit 4 Milk and their products

• Composition and nutritive value of
• Flow chart of milk
• Processing of milk: Types of pasteurization (HTST, LTLT AND UHT) and
• Types of market

Unit 5 Meat, Fish and Poultry

• Meat- Definition of carcass, concept of red meat and white meat, composition and nutritive value of Meat, and marbling.

• Fish- Classification of fish (fresh water and marine), aquaculture, composition and nutritive value of fish, characteristics of fresh fish, spoilage of fish- microbiological, physiological,
• Poultry- Structure of hen’s egg, composition and nutritive value, egg proteins, characteristics of fresh egg, deterioration of egg quality, difference between broiler and

Unit 6 Fats and Oils

• Introduction, classification, fats/oils- types, nutritive value,
• Hydrogenation, inter-esterification and Tran’s fat.
• Rancidity in fats and its prevention

• To understand the chemical reactions and physical changes that occurs during the production, processing, storage and handling of foods and their
• To know the physical and chemical properties of food
• To understand the recent advances and researches in the
• To analyze the effects of reactions on the quality and safety of

1. Potter, M. (2007) Food Sciences, The A VI Publications,.
2. Srilakshmi, (2007) Food Science, 4th Edition. New Age International Ltd.
3. A.S, O.P Chauhan etal. (2013) Food Science. New India Publishing agency,
4. Roday,S. (2011) Food Science, Oxford publication