UNIT 1:
Food and its function, Physio-chemical properties of foods. Food Pyramid
Food in Relation to Health. Population
Genetically Modified Foods
Genetically Modified Foods
UNIT 2:
Objectives of cooking, Preliminary Preparation
Methods of Cooking: Dry Heat, Moist Heat, Combination Methods
Effect of Cooking on Nutritive Value
Changes in Proteins, Carbohydrates
UNIT 3:
Concentration: Methods of Concentration
Heat Exchange, Evaporation, Size Reduction
Sedimentation, Filtration, Centrifugation
Drying and Dehydration: Drying Rate, Changes during Drying
UNIT 4:
Major Causes of Food Deterioration
Food Preservation, Types of Food Preservation
Traditional and Modern Methods, Principles of Food Preservation
Blanching, Pasteurization, Sterilization
UNIT 5:
Role of Technologies: Principles of Pulsed Electric Field
Ohmic Heating, Dielectric Heating,
Infrared Heating, Irradiation
Fermentation: Types of Fermenters, Benefits of Fermentation
Control of Fermentation in Food
