Pre-requisite: Chemistry behind foods, Effects of cooking, changes during cooking
Course Objectives:
- To enable the students to Study the physio-chemical changes that occur in foods during
- To Gain knowledge about the chemistry underlying the properties and reactions of various food
- To Understand the various properties exhibited by starch and sugars, proteins, fats and oils , pectic substances and spices and condiments
Course Outcomes:
CO1: Demonstrate proficiency in understanding physiochemical changes occurring in foods during cooking.
CO2: Describe the basic principles and properties of starch proteins, fats and oils, pectic substances and spices and condiments.
CO3: Gain sufficient knowledge about chemistry of starch proteins, fats and oils, pectic substances. Skills: Develop products with minimum nutritional loss based on the knowledge of food chemistry. CO-PO Mapping:
| PO1 | PO2 | PO3 | PO4 | PO5 | PO6 | PO7 | PSO1 | PSO2 | PSO3 | PSO4 | |
| CO1 | 3 | 1 | – | – | 3 | – | 1 | – | – | 2 | – |
| CO2 | 2 | 1 | – | – | 3 | – | 1 | – | – | 2 | – |
| CO3 | 2 | 1 | – | – | 3 | – | 1 | – | – | 2 | – |