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Course Detail

Course Name Food Science & Experimental Foods (P)
Course Code 25FSN181
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Semester 1
Credits 1
Campus Coimbatore

Syllabus

Skills:

Develop skills in various cooking methods involved.

Practical

45 hours

S. No Title of Experiments Course Outcome

Basics of Food Science
1. Food Groups CO01
2. Methods of Measuring Ingredients CO01
3. Determination of Edible Portion CO01
4. Gluten Formation CO01
5 Factors Affecting gelatinization CO01
6. Preparation of Paneer CO01
7. Methods of Cooking Rice CO01
Experimental Cookery
8. Experimental Cookery with Eggs CO02
9. Experimental Cookery wit Cereals CO02
10. Experimental Cookery with Vegetables CO02
11. Experimental Cookery with Pulses CO02
12. Experimental Cookery with Milk CO02
13. Experimental Cookery on Flesh Foods CO02
14. Stages of Sugar Cookery CO02
Recipe Formulation
15. Introduction to Sensory Evaluation CO03
16. Cereal Cookery CO03
17. Pulse Cookery CO03
18. Milk Cookery CO03
19. Vegetable Cookery CO03
20. Egg Cookery CO03
21. Flesh Cookery CO03

Objectives and Outcomes

Prerequisite: Food groups, nutrients, cooking skills, cooking methods.

Course Objectives:

  • To understand the fundamental principles of food science, including basics of food groups, methods of measuring ingredients, and factors influencing gluten formation and gelatinization.
  • To develop essential culinary skills and techniques across a variety of food categories, including eggs, cereals, vegetables, pulses, milk, and flesh foods.
  • Learn the importance of sensory evaluation in recipe formulations of sugar cookery, cereal cookery, pulse cookery, milk cookery, vegetable cookery, egg cookery, and flesh cookery.

Course Outcome:

CO1: Understand fundamental food science principles, including categorization of food groups, measuring ingredients, gluten formation, and gelatinization and improve culinary processes.

CO2: Gain proficiency in culinary techniques across a diverse food category including cooking eggs, cereals, vegetables, pulses, milk, and flesh foods.

CO3: Understand the significance of sensory evaluation and implementing during different recipe formulation.

CO-PO Mapping

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4
CO1 2 2 – – 1 – 1 3 – 2 –
CO2 3 – – – 1 – 1 3 – 2 –
CO3 3 – – – 1 – 1 3 – 2 –

Evaluation Pattern

References:

  1. C Gopalan, Nutritive value of Indian foods, 2023
  2. Dr M Swaminathan, Advanced textbook on food & nutrition, vol 2, 2022
  3. Belle Lowe,Experimental cookery from chemical and physical standpoint, 2018
  4. Norman Potter, Food Science, 2007

Evaluation Pattern:

Internal (CA) External Total
80 20 100

CA – Regular Lab Assessment

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