Select Page

2nd Sem Food Science Notes

Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning

Syllabus with topics linked

Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning
Introduction to Carbohydrates: Function & Types

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...

read more
Autoxidation (factors and prevention measures): Fat & Oils

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...

read more
Flavour Reversion in Fats and Oils

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...

read more
Refining, Hydrogenation & winterisation

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,...

read more
Commercial uses of proteins in different food preparations

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...

read more
Food Processing: Definition

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....

read more
Methods of Food Evaluation

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...

read more
Introduction to proximate analysis of Food constituents

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...

read more
Rheological aspects of food

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...

read more
Theory of Emulsification

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...

read more
Types of Emulsions

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...

read more
Emulsifying agents

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...

read more
Role of Emulsifying agents in food emulsions

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...

read more
Colloids Introduction

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...

read more
Application of colloid systems in food preparation

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...

read more
Flavours Introduction

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...

read more
Classification of food flavours and uses

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 ...

read more
Classification (based on the origin and degree of saturation)

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          - ...

read more
Types of Browning (enzymatic and non-enzymatic)

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...

read more
Role of Browning in Food preparation

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,...

read more
Prevention of undesirable Browning

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...

read more