AG39006: Food Science
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AG39006 | |||||||||||||||||||||||||
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Course name | FOOD SCIENCE | ||||||||||||||||||||||||
Offered by | Agricultural & Food Engineering | ||||||||||||||||||||||||
Credits | 2 | ||||||||||||||||||||||||
L-T-P | 0-0-3 | ||||||||||||||||||||||||
Previous Year Grade Distribution | |||||||||||||||||||||||||
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Semester | {{{semester}}} |
Syllabus
Syllabus mentioned in ERP
Quantitative analysis of foods for proximate composition; Determination of acidity and pH in food; Determination of vitamin (vitamin C); Determination of sugars (reducing and total); (v) Determination of crude fibers; Estimation of mineral content in foods; Enzyme activity assay; Testing of rancidity in fats and oils; Detection of adulterants in foods; Staining of microorganisms; Quantitative estimation of bacteria, yeast and molds; Product manufacture (Ghee/Butter, Ice cream, Jam/Jelly, Potato chips, Bread/Biscuits/Cake, Toffee/Chocolate)