Experimental Food Studies I  

Course Objectives :

1. 1. Analyze the physical, chemical, and sensory properties of food and beverages.

   2. Identify factors that cause food spoilage, including microbial, chemical, and enzymatic changes.

   3. Assess the effectiveness of different food preservation methods such as refrigeration, freezing, drying, and use of additives.

   4. Gain hands-on experience with laboratory techniques for food testing, including pH measurement, microbial analysis, and sensory evaluation.

   5. Bridge theoretical knowledge with practical applications relevant to food production, safety, and shelf-life extension.

Course Outcomes:

1. 1. Graduates will understand how food properties change due to processing, storage, and environmental factors.

   2. Students will develop the ability to identify and mitigate food spoilage and quality degradation issues.

   3. Graduates will be able to conduct essential quality control tests such as moisture content, microbial load, and pH analysis.

   4. Students will learn how different preservation methods extend shelf life and maintain food safety.

   5. Equipped with lab-based skills and scientific understanding, graduates will be prepared for careers in food technology, quality control, and research.

Experiments

Determination of Moisture Content in Food

Method: Use a hot air oven to determine moisture loss in food samples.

Application: Helps in understanding food shelf life.

Determination of pH in Various Beverages

Method: Use a pH meter or indicator paper to test different juices, sodas, and teas.

Application: Important for taste, preservation, and microbial growth control.

Testing Sugar Content Using a Refractometer

Method: Measure the Brix value of different fruit juices.

Application: Determines sweetness and fruit ripeness.

Protein Estimation by Kjeldahl Method

Method: Digest food samples and determine nitrogen content.

Application: Essential for nutritional labeling.

Fat Content Analysis Using Soxhlet Extraction

Method: Extract fat using solvents and determine the percentage.

Application: Important for dietary formulation.

Making and Analyzing Pickles for Fermentation Process

Method: Prepare pickles using salt and vinegar, and observe changes over time.

Application: Understand natural preservation techniques.

Dehydration of Fruits and Vegetables Using a Dehydrator

Method: Dry fruits and test for changes in weight and texture.

Application: Extends shelf life and concentrates flavors.

Microbial Load Testing in Beverages

Method: Plate samples of juices or milk to check bacterial growth.

Application: Quality control in beverage industries.

Alcohol Fermentation Using Yeast

Method: Ferment sugar solutions with yeast and measure ethanol production.

Application: Basis for brewing and alcoholic beverage production.

Bread Fermentation with Different Yeast Levels

Method: Bake bread with varying yeast amounts and measure rise.

Application: Helps in understanding fermentation in baking.

Effect of Carbonation on Soft Drinks

Method: Compare carbonated and non-carbonated beverages for taste and texture.

Application: Important for soft drink formulation.

Observation of Mold Growth on Bread

Method: Store bread slices under different conditions (moist, dry, refrigerated) and observe mold growth.

Application: Understanding fungal spoilage and storage impact.

Microbial Load Testing in Spoiled Milk

Method: Plate spoiled milk samples on agar and observe bacterial colonies.

Application: Detecting spoilage microbes in dairy products.

Yeast Fermentation and Spoilage in Fruit Juices

Method: Store fruit juices in open and sealed conditions and check for fermentation signs (bubbles, odor, taste changes).

Application: Understanding yeast contamination in beverages.

pH Changes in Fermented Foods Over Time

Method: Measure the pH of yogurt, kimchi, or sauerkraut over a few days.

Application: Tracking acidity increase due to fermentation.

Impact of Temperature on Food Texture

Method: Freeze and thaw fruits/vegetables and compare texture.

Application: Studying cellular damage due to freezing.

Comparing Freezing and Refrigeration for Food Storage

Method: Store perishable food (fish, meat, dairy) in the fridge and freezer, check spoilage rates.

Application: Importance of low temperatures in food preservation.

Shelf Life of Pasteurized vs. Raw Milk

Method: Compare spoilage rates of pasteurized and unpasteurized milk at room temperature and refrigeration.

Application: Importance of pasteurization in milk preservation.

Effect of Salt Concentration on Microbial Growth

Method: Prepare food samples with different salt concentrations and check for spoilage over time.

Application: Understanding the role of salt in preservation.

Testing Vinegar as a Natural Preservative

Method: Store cucumber slices in water vs. vinegar and observe microbial growth.

Application: Studying acidity as a preservation method.

Comparing Natural and Synthetic Preservatives in Juice

Method: Store juice with citric acid vs. sodium benzoate and observe spoilage rate.

Application: Evaluating natural vs. artificial preservatives.

Drying vs. Refrigeration for Herb Preservation

Method: Store fresh herbs in dried and refrigerated conditions, compare color and aroma retention.

Application: Understanding dehydration as a preservation method.

Sugar as a Preservative in Jams and Syrups

Method: Prepare fruit syrups with varying sugar levels and check microbial stability.

Application: Studying osmotic pressure in food preservation.