The course on Food Fundamentals and Chemistry has been designed to acquaint the students with the principles of food science, food chemistry, processing, preservation, packaging, analysis and food safety. The course is meant for all the science graduates/food technologists/food safety and quality professionals who are interested in enhancing their knowledge and competencies in the following areas:Principles of food science and sources of food.Chemical composition and nutritional importance of foodTraditional and novel food processing technologies, food additives and their effects on various nutrientsBasics of food safety and food spoilageFood preservation methods and preservativesFood packaging materials, methods and related regulationsQuality testing techniques for physical, chemical and sensory analysis of foodWastes management in a food industry/establishmentThe course will discuss various aspects of food basics and chemistry through e-content and 40 video lectures in a span of 12 weeks. There will be quiz/assignment every week.
Overview
Syllabus
Publishing Week
Title of the Video
Week-1
Food basics
Cereals and legumes as food
Oilseeds and horticultural crops as plant sources of food
Week-2
Basics of meat and meat products
Basics of fish and egg products
Basics of milk and milk products
Week-3
Introduction to health food, comfort food and nutraceuticals
Ayurvedic medicinal foods, honey and organic food, Genetically modified food
Water in food
Week-4
Structure and physicochemical properties of carbohydrates
Applications of carbohydrates and effect of processing on carbohydrates
Proteins: structure, classification and properties
Enzymes and their utilization in food industry
Week-5
Structure, classification and applications of lipids
Properties of lipids and deteriorative changes in lipids
Fat soluble vitamins
Water soluble vitamins
Week-6
Minerals in food
Preservatives and antioxidants used in food
Colouring agents, flavouring agents & sweeteners used in food
Week-7
Sample collection and preparation for food analysis
Sampling plan, standards and sampling techniques for food analysis
Physical quality analysis of food
Chemical quality analysis of food
Week-8
Chromatographic techniques used in food analysis
Spectroscopic and hyphenated techniques used in food analysis
Basics of sensory evaluation of a food product
Sensory tests used in sensory evaluation of food
Week-9
Minimal processing of food
Thermal processing of food
Cooling and freezing of food
Week-10
Food drying and dehydration
Novel food processing technologies
Week-11
Food contamination and spoilage
Basics of food safety
Management of solid wastes in food industry
Management of liquid wastes in food industry
Week-12
Packaging materials and forms used for food
Packaging techniques and machines used for food
Packaging and labeling of food
Taught by
Dr. Mita Sinhamahapatra
