Weekly outline

  • General

    FNDT 121
    FOOD SCIENCE AND PROCESSING
    3(2+1)

    Uma Maheswari, CHSc
    ANGRAU, Hyderabad

    Bharathi Chimmada,
    UAS, Dharwad

    K.Sreedevi, R.A,
    C.H.Sc, ANGRAU, Hyderabad


    Learning Outcomes

    At the end of the course, the student will have knowledge of

    • The chemical and physical changes taking place when processed /cooked/ storage/preservation.
    • understanding of the changes that occur in these components during food preparation whether natural or included by handling procedures.
    • understanding the nutritive value of different foods and methods of preserving them during cooking.
    • Outline the main ways in which primary production of food is of importance to food product quality¬∑
    • Describe the reasons why food is processed
    • Apply the above basic knowledge of food ingredients and processing operations to describe how cheese, emulsions and milk powder are made
    • Select appropriate processes and preservation methods for fresh foods and manufacture foods and food ingredients with enhanced shelf-life.
    • Describe cold storage and freezing processes in industrial food manufacturing.
  • 28 February - 6 March

    Introduction to Food Science and Processing
  • 7 March - 13 March

    Food Preparation
  • 14 March - 20 March

    Methods of Food Preparation
  • 21 March - 27 March

    Methods of Food Preparation
  • 28 March - 3 April

    Methods of Food Preparation
  • 4 April - 10 April

    Cereals- Composition, Processing and Utilization
  • 11 April - 17 April

    Specific Cereals
  • 18 April - 24 April

    Rice
  • 25 April - 1 May

    Millets
  • 2 May - 8 May

    Pulses