Food Science
The department of Food Science involves the study of different chemical components of food and changes occur during processing, whether natural or induced by handing procedures. It also includes understanding the nutritive value of different foods and methods of preserving them. This information provides a foundation of theory and method to build the study of food preparation, new product development.
Courses Offered :
|
Course No. |
Course Title |
Credits (T+P=T) |
|
FS 201 |
Food Chemistry |
2+1 = 3 |
|
FS 202 |
Food Science |
2+1 = 3 |
|
FS 203 |
General and Food Microbiology |
2+1 = 3 |
|
FS 204 |
Food Production and Culinary Science |
1+2 = 3 |
|
FS 301 |
Food Preservation and Storage |
2+1 = 3 |
|
FS 401 |
Food Product Development |
1+1 = 2 |
|
FS 501 |
Convenience and Health Food |
1+1 = 2 |
|
FS 502 |
Food Analysis & Quality assurance |
1+2 = 3 |
|
8 |
Total |
12+10=22 |
Equipments :
To understand these concepts the department has well equipped laboratory to carry out the practicals such as,
- Cooking range – separate for each students
- Tandoor hot plate
- Refrigerator Hot plate
- Chapatti Plate
- Dosa Plate
- Microwave oven
- Hot air Oven
- Gas Tandoor
- Induction Cook top
- Solar Cooker
- Toaster
