Theory Th
Concepts of Food Science ( definitions, measurements, density, phase change, pH, osmosis, surface tension, colloidal systems etc.) ; food composition and chemistry ( water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, miscellaneous bioactives, important reactions) ; food microbiology ( bacteria, yeast, moulds, spoilage of fresh & processed foods, Production of fermented foods ) ; principles and methods of food processing and preservation ( use of heat, low temperature, chemicals, radiation, drying etc.) ; food and nutrition, Malnutrition ( over and under nutrition), nutritional disorders; energy metabolism ( carbohydrate, fat, proteins) ; balanced/ modified diets, Menu planning, New trends in food science and nutrition.