Course Contents

Course Outline: • Introduction to the Experimental Study of Food Science • Experimental approach to food science; definition and importance of food science; importance of research studies; selection of a problem; selection of the judges, presentation of food sample for evaluation, methods of food evaluation. • Structure, characteristics and uses of food and food products: • Egg Cookery • Fats and Oils • Sugar Cookery and crystallization • Milk Cookery • Meat Cookery • Starch Cookery • Vegetables and Fruits. Lab Outline: • Practice of Subjective and Objective methods of food evaluation • Effect of different variables on food products • Time and Temperature • Amount of mixing • Food preparation methods • Tenderizers • Different Fats and Oils • Leavening agents • Report writing.

Course Synopsis

The target of this course is to educate in terms of Introduction to the Experimental Study of Food Science. It focuses on understanding the physio-chemical structure of food products and their uses. It also highlights the importance of experimental approach to food science.

Course Learning Outcomes

• To apply scientific principles in the study of food products • To understand the functional properties of food in various aspects of cookery. • To understand the effects of variables on final food product. • To practice the methods of food evaluation.