ABOUT THE COURSE:Food science is an essential field that integrates the study of food, its properties, and its impact on human health and the environment. This course, "Food Science and Technology," is designed to provide comprehensive knowledge on various aspects of food science, including its structure, chemical processes, and nutritional significance. Understanding these principles is crucial for ensuring food quality, safety, and sustainability in today's rapidly evolving food industry. The course will cover topics such as the relationship between food production, environmental sustainability, and public health; the physical and chemical structures of food components; and the key chemical reactions and processes that occur during food preparation, preservation, and storage. Additionally, students will learn about sensory evaluation, the role of macronutrients and micronutrients in human health, and the microorganisms associated with foods.This course will delve into the importance of food additives and contaminants, food preservation techniques, and the principles of food formulation and processing. Furthermore, it will explore the application of AI-ML and impact of Industry 4.0 technologies on food manufacturing and the application of a circular economy in the food industry to reduce waste and improve resource efficiency. By providing detailed information on these topics, the course aims to create a knowledgeable workforce equipped to tackle the challenges of the modern food industry, contributing to academia, research, and development. The course materials will also be beneficial for preparing for competitive examinations like GATE, NET, and ARS.INTENDED AUDIENCE:UG/ PG/ Ph D Students of Food Science, Food Science and Technology, Food Process Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post Harvest Technology, Chemical Engineering, Food Biotechnology, and related disciplines. Faculty, Researchers and Food Industry ProfessionalsINDUSTRY SUPPORT: Food industries such as Nestle, Mondelez, Hindustan Unilever, Godrej, PepsiCo, Britannia, Glaxo, Coca-Cola, Keventers, Marico, LT Foods, Parle-G, etc.
Overview
Syllabus
Week 1:Food, Sustainability and Health
Nature and types of foods; Food production and processing challenges; Global warming and management of food losses; Energy and nutritional value of foods, Balance diets - access and affordability; Consumer awareness and behaviour; Technology & resource barriers.
Week 2:Food Structure-Function Relationship
Food quality characteristic, chemical composition and physical structure; Physical, textural and rheological characteristics of food; Thermal properties relationship; Relationship of structure to quality.
Week 3:Major Chemical Processes in Food
Major chemical and biochemical reactions during food processing, handling and storage; Chemical interactions among major food constituents – carbohydrates, protein, lipids; Hydrolysis & oxidation (enzymatic & non-enzymatic) reactions; Factors affecting changes during processing and storage; Enzyme catalysed reactions.
Week 4:Sensory Quality Attributes of Food
Significance of sensory organs; Anatomy and functions of taste and smell; Sensory evaluation (subjective and objective) methods; Psychophysics of sensory perception; Novel techniques in sensory evaluation- e-Tongue, e-Nose, etc; Consumer acceptability.
Week 5:Food Macronutrients – Structure and Function
Structure of water and ice, free and bound water, water activity (aw) and food stability; Types, structure and function of carbohydrates, lipids and proteins; Browning reactions, rancidity and protein denaturation.
Week 6:Micronutrients and Bioactive Compounds in Food
Sources, structure and functions of vitamins and minerals; Importance of micronutrients in human nutrition and health, stability of micronutrients during processing and storage; Phytochemicals and bioactive compounds; Pigments and colours; Flavouring compounds.
Week 7:Microorganism Associated with Foods
Introduction to food microorganisms – bacteria, yeast and moulds; Microbial growth - kinetic model, factors influencing growth of microorganisms in foods; Microbial death kinetics and factors affecting; Probiotics and bacteriocins, Microbial spoilage of foods; Food poisoning.
Week 8:Food Additives and Contaminants
Definition, types and roles of chemical additives in foods; Functional food additive applications; Food adulteration – types, detrimental effects and detection; Natural food toxins, allergens, anti-nutrients and contaminants. International regulations on food additives.
Week 9:Food Preservation Principles
Traditional and modern methods of food preservation; Preservation of foods by addition of chemicals and removal of water; Biopreservation of foods; Low-temperature and non-thermal preservation; Alternative/ advanced thermal techniques; Combined preservation technologies; Food packaging.
Week 10:Food Formulation and Processing
Food process operations and principles; Ingredient preparation, formulation and metering; Mathematical tools for food formulation; New food product development; Batch and continuous processing; Functional and designer foods; 3D printed foods for personalized nutrition
Week 11:Food Manufacturing and Industry 4.0
Concepts in food manufacturing; Good manufacturing practices and Food industry 4.0; Internet of things (IoT) for real time data collection and analysing; AI-ML applications in food industry; Predictive maintenance; Process control instrumentation and sensors; Automation and Robotics.
Week 12:Circular Economy in Food Industry
Concept of circular economy – reducing wastes, reusing & recycling, sustainable sourcing and resource efficiency; Food industry byproduct processing, waste utilization and valorisation; Green processing and packaging.
Nature and types of foods; Food production and processing challenges; Global warming and management of food losses; Energy and nutritional value of foods, Balance diets - access and affordability; Consumer awareness and behaviour; Technology & resource barriers.
Week 2:Food Structure-Function Relationship
Food quality characteristic, chemical composition and physical structure; Physical, textural and rheological characteristics of food; Thermal properties relationship; Relationship of structure to quality.
Week 3:Major Chemical Processes in Food
Major chemical and biochemical reactions during food processing, handling and storage; Chemical interactions among major food constituents – carbohydrates, protein, lipids; Hydrolysis & oxidation (enzymatic & non-enzymatic) reactions; Factors affecting changes during processing and storage; Enzyme catalysed reactions.
Week 4:Sensory Quality Attributes of Food
Significance of sensory organs; Anatomy and functions of taste and smell; Sensory evaluation (subjective and objective) methods; Psychophysics of sensory perception; Novel techniques in sensory evaluation- e-Tongue, e-Nose, etc; Consumer acceptability.
Week 5:Food Macronutrients – Structure and Function
Structure of water and ice, free and bound water, water activity (aw) and food stability; Types, structure and function of carbohydrates, lipids and proteins; Browning reactions, rancidity and protein denaturation.
Week 6:Micronutrients and Bioactive Compounds in Food
Sources, structure and functions of vitamins and minerals; Importance of micronutrients in human nutrition and health, stability of micronutrients during processing and storage; Phytochemicals and bioactive compounds; Pigments and colours; Flavouring compounds.
Week 7:Microorganism Associated with Foods
Introduction to food microorganisms – bacteria, yeast and moulds; Microbial growth - kinetic model, factors influencing growth of microorganisms in foods; Microbial death kinetics and factors affecting; Probiotics and bacteriocins, Microbial spoilage of foods; Food poisoning.
Week 8:Food Additives and Contaminants
Definition, types and roles of chemical additives in foods; Functional food additive applications; Food adulteration – types, detrimental effects and detection; Natural food toxins, allergens, anti-nutrients and contaminants. International regulations on food additives.
Week 9:Food Preservation Principles
Traditional and modern methods of food preservation; Preservation of foods by addition of chemicals and removal of water; Biopreservation of foods; Low-temperature and non-thermal preservation; Alternative/ advanced thermal techniques; Combined preservation technologies; Food packaging.
Week 10:Food Formulation and Processing
Food process operations and principles; Ingredient preparation, formulation and metering; Mathematical tools for food formulation; New food product development; Batch and continuous processing; Functional and designer foods; 3D printed foods for personalized nutrition
Week 11:Food Manufacturing and Industry 4.0
Concepts in food manufacturing; Good manufacturing practices and Food industry 4.0; Internet of things (IoT) for real time data collection and analysing; AI-ML applications in food industry; Predictive maintenance; Process control instrumentation and sensors; Automation and Robotics.
Week 12:Circular Economy in Food Industry
Concept of circular economy – reducing wastes, reusing & recycling, sustainable sourcing and resource efficiency; Food industry byproduct processing, waste utilization and valorisation; Green processing and packaging.
Taught by
Prof. Hari Niwas Mishra
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