Food and its function, Physio-chemical properties of foods. Classification of Foods: Cereals and Pulses, Milk and Animal Products, Vegetables and Fruits, Oils, Fats, Nuts and Sugars. Food Pyramid. Food in Relation to Health. Population and Food Production: Populations Growth, Food Production. Food and the Future: Genetically Modified Foods and Organic Foods.
Objectives of cooking, Preliminary Preparation, Methods of Cooking: Dry Heat, Moist Heat, Combination Methods. Microwave Cooking. Effect of Cooking on Nutritive Value: Changes in Proteins, Carbohydrates, Lipids, Vitamins and Minerals, Colour.
Heat Exchange, Evaporation, Size Reduction, Sedimentation, Filtration, Centrifugation. Drying and Dehydration: Drying Rate, Changes during Drying, Methods of Drying, EMC. Concentration: Methods of Concentration.
Major Causes of Food Deterioration. Food Preservation, Types of Food Preservation: Traditional and Modern Methods. Principles of Food Preservation: Blanching, Pasteurization, Sterilization, Canning and Freezing. Enzymes: Control of Enzymes and Other Factors.
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.
Reference Book:
R.L. Earle, Unit Operations in Food Processing, Pergamon Press, New York,1989 Norman N. Potter and Joseph H. Hotchkiss. 1995. Food Science, 5th Ed. Chapman & Hall, NY, USA Gaurav Tewari and Vijay K. Juneja. 2007. Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing, Ames, Iowa, USA
Text Book:
Paul Singh R. and Dennis R. Heldman, -Introduction to Food Process Engineering, 5th Edition, Academic Press, USA,2014 James G Brennan – Food Processing Handbook 2nd Edition, Wiley VCH, Weinheim 2011
