Embedded Files
Unit I
Unit I
Definition, classification, sources, and properties of foods and beverages; Introduction to food groups & pyramid; Current innovation in food and beverages technology and their prospects; Overview of nutritional composition of foods and beverages.
Definition, classification, sources, and properties of foods and beverages; Introduction to food groups & pyramid; Current innovation in food and beverages technology and their prospects; Overview of nutritional composition of foods and beverages.
Unit II
Unit II
Food Processing methods: Pre-preparation of food, food preparation methods, nutrient losses in various processing methods, methods to reduce food and nutrient loss, and waste management.
Food Processing methods: Pre-preparation of food, food preparation methods, nutrient losses in various processing methods, methods to reduce food and nutrient loss, and waste management.
Unit III
Unit III
Traditional foods: roti, ladoo, idli, dosa, tempeh, injera, uthapam, rabbadi, dhokla, etc.; Processed foods: bread, cake, cookies, biscuits, chips, extruded products, etc.; Nutritional value and health benefits of the major foods; Fermented foods: sauerkraut, kimchi, pickles; Innovative foods: sugar substitutes, meat mimics, fat replacers, probiotic foods, etc.
Traditional foods: roti, ladoo, idli, dosa, tempeh, injera, uthapam, rabbadi, dhokla, etc.; Processed foods: bread, cake, cookies, biscuits, chips, extruded products, etc.; Nutritional value and health benefits of the major foods; Fermented foods: sauerkraut, kimchi, pickles; Innovative foods: sugar substitutes, meat mimics, fat replacers, probiotic foods, etc.
Unit IV
Unit IV
Non-fermented beverages: fruit juice, ready-to-serve (RTS), nectar, cordial, squash, syrup; Alcoholic beverages: beer, wine, vodka, rum, tequila, feni, cider, traditional alcoholic beverages; Fermented non-alcoholic beverages: kaanji, miso, natural vinegar, rabbadi, koozh, etc.
Non-fermented beverages: fruit juice, ready-to-serve (RTS), nectar, cordial, squash, syrup; Alcoholic beverages: beer, wine, vodka, rum, tequila, feni, cider, traditional alcoholic beverages; Fermented non-alcoholic beverages: kaanji, miso, natural vinegar, rabbadi, koozh, etc.
Unit V
Unit V
Role of food and beverages in human health & fitness, Balanced diet, Basal metabolism, Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Food and beverages for special medical conditions and their role in alleviating nutritional deficiency, disorders (functional foods).
Role of food and beverages in human health & fitness, Balanced diet, Basal metabolism, Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Food and beverages for special medical conditions and their role in alleviating nutritional deficiency, disorders (functional foods).
References/Books
Fundamentals of Food and Nutrition by Tejmeet Rekhi and Heena Yadav. Elite Publishing House. (2014).
Food Science- B. Srilakshmi. New Age International Publishers, seventh edition, 2018.
Beverages- its technology & chemistry by Alan H Varnam, Jane P. Sutherland. Springer, New York, NY 1994.
Millets: cultivation, Processing, and Utilization by Ashwani Kumar, Vidisha Tomer, Mukul Kumar and Prince Chawla. CRC Press, London. (2024)
Page updated
Google Sites
Report abuse