AG39006: Food Science
| AG39006 | |||||||||||||||||||||||||
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| Course name | FOOD SCIENCE | ||||||||||||||||||||||||
| Offered by | Agricultural & Food Engineering | ||||||||||||||||||||||||
| Credits | 2 | ||||||||||||||||||||||||
| L-T-P | 0-0-3 | ||||||||||||||||||||||||
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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)