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Essentials of food sciences - (EFS-601) (HND): Course Content

Food science is a multidisciplinary field that uses scientific principles to understand and improve food. It encompasses various aspects like food composition, preparation, processing, preservation, and their effects on human health.

Course Outline

Introduction:
  • food science and technology,
  • food processing and preservation;
  • Food safety and security;
  • Food sources and global food situation;
  • Food constituents and their functions: water, carbohydrates, lipids, proteins, vitamins and minerals;
  • Food classification based on perishability and pH;
  • Spoilage agents in food: enzymes, microorganisms, insects, rodents, birds and physical factors;
  • Principles of food preservation;
  • Preparatory operations in food processing;
  • Food preservation techniques - high temperature: pasteurization, sterilization, canning; low temperature  refrigeration, freezing; removal of moisture – drying, dehydration; use of chemical additives; fermentation techniques – alcoholic, acetic, lactic; Irradiation technology; food packaging and labelling.

Course Description and Learning Outcomes

Course Description:
The Essentials of Food Sciences course provides a comprehensive overview of the principles underlying food production, processing, and safety. Students will study the chemical, biological, and physical properties of food, along with current issues in food technology and nutrition. The course aims to equip students with the knowledge to understand and address challenges in the food industry.
Learning Outcomes:
•To understand the role of food science & technology towards ensuring food security
•To acquaint knowledge about the food constituents, food classification and spoilage agents
•To comprehend the role of various food processing and preservation methods in shelflife extension and availability of food around the year