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 COURSE OUTLINE |
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REFERENCES |
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| Topic 1 |
Lesson 1. STRUCTURE OF WATER |
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Lesson 2. WATER BINDING AND CHEMICAL REACTIONS MEDIATED BY WATER |
Module 1. | Water | Lesson-M-I.2 | Water binding and chemical reactions mediated by water |
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Lesson 3. DETERMINATION OF MOISTURE IN FOOD |
Module 1
| Water
| Lesson-M-I.
| Determination of moisture in food
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| Topic 2 |
Lesson 4. CLASSIFICATION AND PHYSICOCHEMICAL PROPERTIES |
Module 2 | Food Protein | Lesson-M-II.4 | Classification and physicochemical properties |
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Lesson 5. REACTIONS INVOLVED IN PROCESSING AND REACTIONS WITH ALKALI |
Module 2
| Food Proteins
| Lesson-M-II.5
| Reaction involved in processing and reactions with alkali
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Lesson 6. ENZYME CATALYZED REACTIONS INVOLVING HYDROLYSIS AND PROTEOLYSIS |
Module 2
| Food Proteins
| Lesson-M-II.6
| Enzyme catalyzed reaction involving hydrolysis adn proteol
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Lesson 7. THEORIES OF FORMATION OF TEXTURIZED PROTEINS |
Module 2
| Food Proteins
| Lesson-M-II.7
| Texturized Proteins
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| Topic 3 |
Lesson 8. EDIBLE FATS AND OILS - CLASSIFICATION AND CHEMICAL COMPOSITION |
Module 3
| Food Lipids
| Lesson-M-III.8
| Edible fats and oils- Classification and compostion
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Lesson 9. REACTIONS INVOLVED DURING DEEP FRYING OF FOOD |
Module 3
| Food Lipids
| Lesson-M-III.8
| Reactions involved during deep frying of food viz., autoxidation of saturated acyl lipids and polymerization
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Lesson 10. LIPOPROTEIN – DEFINITION, CLASSIFICATION AND INVOLVEMENT IN THE FORMATION OF BIOLOGICAL MEMBRANES |
Module 3 | Food Lipids | Lesson-M-III.10 | Lipoprotein – definition, classification and involvement in the formation of biological membranes. |
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| Topic 4 |
Lesson 11. POLYSACCHARIDE - LINEAR, BRANCHED AND MODIFIED |
Module 4 | Food carbohydrates | Lesson-M-IV.11 | Polysaccharide viz. linear, branched and modified |
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Lesson 12. PROPERTIES AND UTILIZATION OF COMMON POLYSACCHARIDES |
Module 4
| Food Carbohydrates
| Lesson-M-IV.12
| Properties and utilization of common polysaccharides – cellulose, glycogen, hemicelluolose, pectin, agar, alginate, carrageenan, gums and starch
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Lesson 13. ENZYMATIC DEGRADATION OF POLYSACCHARIDES |
Module 4 | Food Carbohydrate | Lesson-M-IV.13 | Enzymatic degradation of polysaccharides – starch Production of dextrins and maltodextrins |
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| Topic 5 |
Lesson 14. MAIN ELEMENTS AND TRACE ELEMENTS IN EGGS, CEREALS & CEREAL PRODUCTS, VEGETABLES AND FRUITS |
Module 5
| Minerals in food
| Lesson-M-V.14
| Main elements and trace elements in eggs, cereals & cereal products, vegetables and fruits.
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| Topic 6 |
Lesson 15. HYDROLASES, LIPASES AND OTHER IMPORTANT ENZYMES IN FOOD |
Module 6 | Food Enzymes | Lesson-M-VI.15 | Hydrolases, lipases and other important enzymes in food |
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Lesson 16. UTILIZATION IN FOOD INDUSTRY AND EFFECT OF INHIBITORS, pH AND TEMPERATURE |
Module 6
| Food Enzymes
| Lesson-M-VI.16
| Utilization in food industry and effect of inhibitors, pH and temperature
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| Topic 7 |
Lesson 17. VITAMINS, AMINO ACIDS, MINERALS |
Module 7
| Food Additives
| Lesson-M-VII.17
| Vitamins, amino acids, minerals
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Lesson 18. AROMA COMPOUNDS IN FOOD & FLAVOUR ENHANCERS -MONOSODIUM GLUTAMATE, NUCLEOTIDES |
Module 7
| Food Additives
| Lesson-M-VII.18
| Aroma Compounds in food and flavor enhancers – monosodium glutamate, nucleotides
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Lesson 19. SUGAR SUBSTITUTES-SORBITOL, SACCHARIN, CYCLAMATE |
Module 7
| Food Additives
| Lesson-M-VII.19
| Sugar substitutes – sorbitol, saccharin, cyclamate
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Lesson 20. FOOD COLOURS |
Module 7
| Food Additives
| Lesson-M-VII.20
| Food Colour
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| Topic 8 |
Lesson 21. TOXIC TRACE ELEMENTS, RADIONUCLIDES |
Module 8
| Antinutritional factors and Food Contaminant
| Lesson-M-VIII.21
| Toxic trace elements, radionuclides
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| Topic 9 |
Lesson 22. INDIVIDUAL CONSTITUENTS – PROTEINS, LIPIDS, CARBOHYDRATES AND VITAMINS IN CEREALS FLOUR AND THEIR RELATIONSHIP IN DOUGH MAKING |
Module 9
| Cereals and Cereal Products
| Lesson-M-IX.22
| Individual constituents – proteins, lipids, carbohydrates and vitamins in cereals flour and their relationship in dough making
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Lesson 23. TYPE OF FLOURS FOR BREAD MAKING AND CONFECTIONERIES AND INFLUENCE OF ADDITIVES |
Module 9
| Cereals and Cereal Products
| Lesson-M-IX.23
| Type of flours for bread making and confectionaries and influence of additives |
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Lesson 24. PHYSICAL, CHEMICAL CHANGES DURING BAKING AND DETERMINATION OF GLUTEN AND STARCH CONTENT IN FLOUR |
Module 9
| Cereals and Cereal Products
| Lesson-M-IX.24
| Physical, chemical changes during baking and determination of gluten and starch content in flour
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| Topic 10 |
Lesson 25. CLASSIFICATION, COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF LEGUMES |
Module 10
| Legumes
| Lesson-M-X.25
| Classification, composition and physicochemical properties
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| Topic 11 |
Lesson 26. CLASSIFICATION, GENERAL COMPOSITION, CHEMICAL CHANGES DURING RIPENING AND STORAGE |
Module 11
| Vegetables and fruits
| Lesson-M-XI.26
| Classification, general composition, chemical changes during ripening and storage
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| Topic 12 |
Lesson 27. CLASSIFICATION, COMPOSITION AND PRESERVATION |
Module 12
| Jams, Jellies and Pickles
| Lesson-M-XII.27
| Classification, composition and prevention
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| Topic 13 |
Lesson 28. CLASSIFICATION, COMPOSITION AND GRADATION |
Lesson M-XIII.28. Classification, composition and gradation |
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Lesson 29.A CHEMICAL CHANGES DURING PROCESSING – TEA |
Lesson M-XIII.29.AChemical changes during processing – Tea |
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Lesson 29.B CHEMICAL CHANGES DURING PROCESSING – COFFEE |
Lesson M-XIII.29.B Chemical changes during processing – coffee |
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Lesson 29.C CHEMICAL CHANGES DURING PROCESSING – COCOA |
Lesson M-X.III.29.C. Chemical changes during processing – Cocoa |
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Lesson 30. DETERMINATION OF TOTAL ASH, ALKALINITY OF WATER SOLUBLE ASH AND WATER EXTRACTIVES IN TEA AND DETECTION OF CHICORY IN COFFEE POWDER |
Lesson M-X.III.30. Determination of total ash, alkalinity of water soluble ash and water extractives in tea and detection of chicory in coffee powder. |
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| Topic 14 |
Lesson 31. GENERAL PRINCIPLES OF FOOD PRESERVATION-PHYSICAL METHODS |
Lesson-M-XIV.31 | General principles of food preservation-Physical methods |
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Lesson 32. CHEMICAL PRESERVATION OF FOOD |
Lesson-M-XIV.32 | Chemical preservation of food
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| Topic 15 |
ACKNOWLEDGMENTS |
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