2nd Semester Food Science IHM Notes For Hotel Management Students

2ND SEMESTER FOOD SCIENCE NOTES

1. PROTEINS

A. BASIC STRUCTURE AND PROPERTIES

B. TYPES OF PROTEINS BASED ON THEIR ORIGIN (PLANT/ANIMAL)

C. EFFECT OF HEAT ON PROTEINS (DENATURATION, COAGULATION)

D. FUNCTIONAL PROPERTIES OF PROTEINS (GELATION, EMULSIFICATION, FOAMABILITY, VISCOSITY)

E. COMMERCIAL USES OF PROTEINS IN DIFFERENT FOOD PREPARATIONS
(LIKE- EGG GELS, GELATIN GELS, CAKES, CONFECTIONARY ITEMS, MERINGUES, SOUFFLES, CUSTARDS, SOUPS, CURRIES etc.)

2. EMULSIONS

A. THEORY OF EMULSIFICATION
B. TYPES OF EMULSIONS
C. EMULSIFYING AGENTS

D. ROLE OF EMULSIFYING AGENTS IN FOOD EMULSIONS

3. COLLOIDS

A. DEFINITION
B. APPLICATION OF COLLOID SYSTEMS IN FOOD PREPARATIONS

4. BROWNING

A. TYPES (ENZYMATIC AND NON-ENZYMATIC)

B. ROLE IN FOOD PREPARATION
C. PREVENTION OF UNDESIRABLE BROWING

5. FLAVOUR

A. DEFINITION
B. DESCRIPTION OF FOOD FLAVOURS ( TEA, COFFEE, WINE, MEAT, FISH SPICES )

6. EVALUATION OF FOOD

A. OBJECTIVES
B. SENSORY ASSESSMENT OF FOOD QUALITY
C. METHODS
D. INTRODUCTION TO PROXIMATE ANALYSIS OF FOOD CONSTITUENTS

7. FOOD PROCESSING

A. DEFINITION
B. OBJECTIVES
C. TYPES OF TREATMENT
D. EFFECT OF FACTORS LIKE HEAT, ACID, ALKALI ON FOOD CONSTITUENTS

8. FOOD SCIENCE

A. DEFINITION AND SCOPE OF FOOD SCIENCE AND
B. IT'S INTER-RELATIONSHIP WITH FOOD CHEMISTRY, FOOD MICROBIOLOGY AND FOOD PROCESSING

9. FAT & OILS Learn more

A. Classification (based on the origin and degree and degree of saturation)

B. Autoxidation ( factors and prevention measures )

C. Flavour reversion

D. Refining, Hydrogenation & winterisation  

E. Effect of heating on fats & oils with respect to smoke point

F. Commercial  uses of facts ( with emphasis on shortening value of different fats)

10. CARBOHYDRATES Learn more

A. INTRODUCTION

B. EFFECT OF COOKING ( GELATINISATION AND RETROGRADATION )

C. FACTORS AFFECTING TEXTURE OF CARBOHYDRATE ( STIFFNESS OF CHO GEL &  DEXTRINIZATION )

D. USES OF CARBOHYDRATE IN FOOD PREPARATIONS