Experimental Food Studies II 

Course Objectives:

1. 1. Explore methods like drying, pasteurization, freezing, and fermentation to enhance food preservation and quality.

   2. Identify and evaluate microbial, chemical, and physical hazards in food production and handling.

   3. Assess the role of proper sanitation, temperature control, and contamination prevention in food safety.

   4. Conduct tests to determine microbial load, chemical contaminants, and physical changes in processed foods.

   5. Relate theoretical concepts to real-world food processing and safety challenges to improve food quality and shelf life.

Course Outcomes:

1. Graduates will gain hands-on experience in processing, preservation, and safety techniques.

2. Students will learn to identify and resolve food safety hazards and quality issues in food production.

3. Ability to conduct microbial, chemical, and sensory tests to ensure compliance with food safety regulations.

4. Graduates will comprehend how different processing techniques impact food stability and consumer safety.

5. Equipped with scientific and technical skills, graduates will be prepared for careers in food manufacturing, quality control, and safety regulation.

Experiments

1. Moisture Content Determination in Food
   
   

   • Analyze the water content in different food samples to understand dehydration and drying processes.
     
     

2. Effect of Pasteurization on Milk Spoilage
   
   

   • Compare microbial growth in raw and pasteurized milk under different storage conditions.
     
     

3. Freezing vs. Refrigeration: Impact on Food Texture
   
   

   • Assess texture and quality changes in vegetables, fruits, and meat after freezing and refrigeration.
     
     

4. Effect of Different Drying Methods on Food Quality
   
   

   • Compare sun drying, oven drying, and freeze-drying on color, texture, and shelf life of fruits.
     
     

5. Fermentation of Dairy Products (Yogurt or Cheese)
   
   

   • Study the role of bacterial cultures in texture, taste, and preservation.
     
     

6. Alcohol Fermentation using Yeast
   
   

   • Ferment fruit juices or sugar solutions to understand yeast activity in beverage processing.
     
     

7. Enzymatic Browning in Fruits and Its Prevention
   
   

   • Test different methods (lemon juice, refrigeration) to prevent browning in apples and bananas.
     
     

8. Effect of pH on Protein Coagulation in Cheese Making
   
   

   • Study how acidity affects milk coagulation during cheese production.
     
     

9. Testing Sugar Concentration in Fruit Juices Using a Refractometer
   
   

   • Measure Brix values to understand sugar content in processed beverages.
     
     

10. Testing the Stability of Food Emulsions (Mayonnaise, Dressings)
    
    

• Analyze phase separation in emulsified foods under different storage conditions.
  
  

11. Comparing the Effect of Different Preservatives on Food Shelf Life
    
    

• Study how salt, vinegar, and artificial preservatives impact bacterial growth in food samples.
  
  

12. Testing the Effect of Blanching on Color and Texture of Vegetables
    
    

• Compare blanched and unblanched vegetables to evaluate enzyme inactivation.
  
  

13. Gelatinization and Retrogradation of Starches in Cooked Food
    
    

• Examine texture changes in rice or pasta after cooking and cooling.
  
  

14. Effect of Different Cooking Methods on Nutrient Retention
    
    

• Compare vitamin C content in boiled, steamed, and raw vegetables.
  
  

15. Effect of Packaging Material on Food Spoilage
    
    

• Store perishable food in plastic, glass, and paper packaging and compare deterioration rates.
  
  

16. Microbial Load Assessment in Different Water Samples
    
    

• Test tap, bottled, and untreated water for bacterial contamination.
  
  

17. Hand Hygiene Effectiveness: Bacterial Growth on Unwashed vs. Washed Hands
    
    

• Compare bacterial colonies before and after washing hands with soap and sanitizer.
  
  

18. Detection of Foodborne Pathogens in Raw Meat
    
    

• Plate samples of raw chicken or fish on selective media to test for Salmonella or E. coli.
  
  

19. Surface Sanitation Testing in a Kitchen/Food Processing Area
    
    

• Swab different surfaces and culture bacteria to assess cleanliness.
  
  

20. Effect of Different Cleaning Agents on Bacterial Reduction
    
    

• Test soap, alcohol, and bleach on bacterial colonies to determine effectiveness.
  
  

21. Testing pH Levels of Spoiled vs. Fresh Food
    
    

• Measure pH changes in milk, juice, and meat to track spoilage.
  
  

22. Bacterial Growth in Cooked vs. Uncooked Rice Stored at Room Temperature
    
    

• Observe Bacillus cereus contamination in rice left overnight.
  
  

23. Spoilage Rate of Different Dairy Products at Various Temperatures
    
    

• Compare how quickly milk, yogurt, and cheese spoil at room temperature, refrigeration, and freezing.
  
  

24. Detection of Adulterants in Common Food Items
    
    

• Test for starch in milk, artificial colors in turmeric, and chalk in sugar using simple chemical methods.
  
  

25. Effect of Temperature on the Growth of Yeast and Bacteria
    
    

• Store yeast cultures at different temperatures and measure growth rates.
  
  

26. Testing Water Activity and Its Role in Microbial Growth
    
    

• Compare microbial growth in high (fresh fruit) vs. low (dried fruit) water activity foods.
  
  

27. Foodborne Disease Simulation Using Contaminated vs. Clean Utensils
    
    

• Observe bacterial transfer from contaminated utensils to cooked food.
  
  

28. Testing Effectiveness of Different Food Storage Methods
    
    

• Store cut fruits in airtight, vacuum-sealed, and open-air conditions and monitor spoilage.
  
  

29. Chemical Preservatives vs. Natural Preservatives in Preventing Spoilage
    
    

• Compare vinegar, salt, lemon juice, and commercial preservatives in inhibiting microbial growth.
  
  

30. Sensory Evaluation of Spoiled vs. Fresh Food
    
    

• Train students to detect signs of spoilage through smell, texture, and appearance.