Food science is an interdisciplinary field that draws upon principles from chemistry, microbiology, and food processing to understand the nature of food and its relationship to human health. At its core, food science seeks to explain the physical and chemical...
2nd Sem Food Science Notes
Syllabus with topics linked
Introduction to Carbohydrates: Function & Types
Carbohydrates are one of the three macronutrients essential for the human body, along with fats and proteins. They are the primary source of energy for the body and are present in a wide variety of foods, from fruits and vegetables to grains and dairy products. In...
Effect of cooking on Carbohydrates (gelatinisation and retrogradation)
Learn about the effects of cooking carbohydrates through gelatinisation and retrogradation. Discover how this process affects food texture and quality in this informative blog.
Factors Affecting Texture of Carbohydrates: Stiffness of CHO Gel & Dextrinization
This blog explains the two significant factors that affect the texture of carbohydrates, Stiffness of CHO Gel and Dextrinization, and how they impact the texture, color, and flavor of food.
Autoxidation (factors and prevention measures): Fat & Oils
Autoxidation Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides. HYDROGENATION Liquid oils can be converted to solid fats...
Flavour Reversion in Fats and Oils
Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. It may develop during the exposure of the fat to ultraviolet or visible light...
Refining, Hydrogenation & winterisation
REFINED OILS Oils and fats do not occur free in nature. They occur in animal tissues and in seeds and fruits from which they are isolated. The extracted oils are crude and contain many constituents like free fatty acids, unsaponifiable matter, gums, waxes,...
Effect of heating on fats & oils with respect to smoke point
Have you ever wondered why some oils can handle high heat while others can't? The answer lies in the smoke point of the oil. When cooking with oils, it's important to understand how heat affects them, especially with respect to their smoke point. In this blog, we will...
Effect of heat on proteins (Denaturation, coagulation)
Learn about the effect of heat on proteins and how it leads to denaturation and coagulation. Explore how these processes affect the texture and flavor of our favorite foods.
Commercial uses of proteins in different food preparations
Proteins are an essential component of a balanced diet and play a vital role in the human body's growth and development. They are also widely used in the food industry, where their functional properties make them essential ingredients in a range of food products. In...
Commercial uses of fats (with emphasis on shortening value of different fats)
Commercial Use of Fats The role of different types of fats and oils in cookery is largely based on their composition and properties. Thus, liquid fats or oils with a high smoke point are used for deep fat frying purposes and likewise, solid fats like butter and...
Introduction to Proteins: Understanding their structure and function in food
Proteins are one of the most important macronutrients found in food, providing the body with essential amino acids necessary for growth and maintenance. But what exactly are proteins, and how do they function in food? In this blog, we will explore the basic structure...
Basic Structure and Properties of Proteins: Understanding the Building Blocks of Food
Learn about the basic structure and properties of proteins, the building blocks of food, and how they contribute to the flavor, texture, and nutritional value of your favorite ingredients.
Type of proteins based on their origin (plant/animal)
This comprehensive guide discusses the different types of proteins based on their origin, their nutritional value, and the foods that contain them. Learn more about plant-based and animal-based proteins in this informative blog.
Functional Properties of Proteins: Gelation, Emulsification, Foamability and Viscosity
Proteins are one of the most important macronutrients in our diet, with many important functional properties that make them essential ingredients in a wide range of food preparations. In this blog, we will explore the functional properties of proteins, including...
Food Processing: Definition
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer....
Objectives of Food Processing: Why it’s Essential for the Food Industry
Learn about the key objectives of food processing, and why it’s essential for the food industry. Improve food safety, extend shelf life, enhance palatability, and more.
Effect of factors like heat, acid, alkali on food constituents: Food Processing
Heat High temperatures destroy harmful micro-organisms due to the coagulation of cellular proteins and inactivation of enzymes requiredFor the metabolism of these organisms. Heat also causes dehydration which makes water unavailable for microorganisms to survive in....
Understanding the Objectives of Food Evaluation in Food Science
Explores the various objectives of food evaluation in food science. Learn how the evaluation process helps ensure food quality and safety, determine nutritional value, meet consumer expectations, and facilitate product development.
Methods of Food Evaluation
Evaluation of foods involves instrumentation and use of physical and chemical techniques to evaluate food quality. Food quality has both subjective and non-subjective aspects. Appearance, texture, and flavour are largely subjective attributes, whereas nutritional and...
Introduction to proximate analysis of Food constituents
This system of analysis divides the food into six fractions: moisture, ash, crude protein, ether extract, crude fibre and nitrogen-free extractives. The moisture content is determined as the loss in weight that results from drying a known weight of food to constant...
Rheological aspects of food
Rheology is the study of the relation between forces exerted on a material and ensuring deformation as a function of time. In the food industry, rheology provides a scientific basis for subjective measurements such as mouthfeel, spreadability and pourability. It is...
Theory of Emulsification
Start this chapter with this 2 min video (It has the crux of this complete chapter) https://www.youtube.com/watch?v=v28rxrAhP0k Emulsifying agents are substances that are added to liquid ingredients in order to stabilize the mixture. For example, when oil and water...
Types of Emulsions
There are two types of the emulsion, O/W emulsion or oil droplets in water, which can be found in ice cream and or milk, and W/O emulsion or water droplets in oil, found in butter and margarine. 1) Oil in water or O/W Let’s start with the discussion of oil dispersed...
Emulsifying agents
Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable...
Role of Emulsifying agents in food emulsions
If you have been through the previous topics of this chapter you must have got enough uses of emulsifying agents in food. Here are links to previous topics. A. Theory of emulsification B. Types of emulsions C. Emulsifying agents The use of food emulsifier began with...
Colloids Introduction
Food is mainly composed of macronutrients and macronutrients apart from water. Along with these there are organic acids, pigments, enzymes, flavouring substances and other organic constituents present in food in varying amounts in different foods. Food is mixture of...
Application of colloid systems in food preparation
Colloid Systems which are most common in Food are:- Sol Gel Foam Emulsion Let's have a look at their application in food preparation. Sol In this system, solids of colloidal dimensions are dispersed throughout a liquid. Solids form the dispersed phase and liquids form...
Flavours Introduction
The enjoyment and acceptance of a meal depends to a large extent on a blend of different attributes of food. It is detected by our senses of taste and odour. Flavour is produced by aromatic chemicals that stimulate the senses of our odour & taste. These...
Classification of food flavours and uses
Food Flavours are classified into three major categories:- Natural Flavours Herbs- Basil, mint Spices- Cardamon, clove, turmeric Aromatic Seeds- Anissed, Cumin Fruits- Orange, Lemon Vegetables- Pees, Onions, Garlic ...
Classification (based on the origin and degree of saturation)
On The Basic of Origin Lipids Animal Fat - Butter, Lard, Tallow, Suet Marine Oils - Cod Liver Oil, Shark Liver Oil, Halibut Oil Vegetables Oils - Coconut Oil, Soyabean Oil, Mustard Oil ON THE BASIS OF DEGREE OF SATURATION Lipids Simple - ...
Types of Browning (enzymatic and non-enzymatic)
Browning is a common colour change seen in food during pre-preparation, processing, or storage of food. It occurs in varying degrees in some food material. The colour produced range from cream or pale yellow to dark brown or black, depending on the food item and the...
Role of Browning in Food preparation
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of food browning is one of the most important reactions that take place in food chemistry and represents an interesting research topic regarding health,...
Prevention of undesirable Browning
It can be done by following methods: By inactivating enzymes: Enzymes can be inactivated by any of the following measures. Application of heat: Blanching or cooking fruits and vegetables which are prone to browning prevents discolouration. Enzymes are protein in...