Basics of Food Science and Technology

Introduction to Food Science & Technology. Food Processing Sector in India: Growth, Opportunities and Challenges. Various types of Food Processing Industries, Market Scenario and Scope. Government Initiatives to promote Food Processing Industry in India.

• Food and its functions, Physico-chemical properties of foods. Chemical constituents of foods, Desirable and undesirable food constituents and their significance.
• Concept of Food Nutrition, Relation of Nutrition to good health. Food Energy, Determination of energy requirements. Malnutrition: Causes and Effects. Factors affecting the bioavailability of nutrients. Common Nutritional deficiency diseases. Recommended Dietary Allowances (RDA) or Intakes (RDI). Balanced diet and basic food groups . Basal metabolic rate and dietary requirements of different age groups.

Basic concept of Food Processing and Food Preservation. Familiarization with commonly used terms as Cooking, Roasting, Broiling, Stewing, Simmering, Pasteurization etc. General Principles of Food Preservation. Name of Methods Employed for Food Preservation.

• Basic idea of Functional foods , Nutraceuticals and Speciality foods with examples.
• Quality: Basic concepts. Various definitions of Quality, Quality Attributes of foods. Quailty Control Cycle. Causes of undesirable changes leading to quality deterioration in foods and their implications. Names of Regulatory and Accreditation Bodies. Basic idea of Sensory attributes of Foods and their assessment.

Basic concept of Food Security and Food safety, Adulteration in Foods, Concept of HACCP. Definition of Safe and Unsafe foods as per FSSAI. Toxicity in Foods. Basic idea of Names and Significance of of ISO series. Basic concepts of Food Packaging. Desirable attributes of Food Package, Importance of Label and its declaration. An understanding of commonly used terms as Shelf Life, Net weight, Gross Weight, Drained Weight, Expiry Date, Best Before etc.