AG39006: Food Science

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AG39006
Course name FOOD SCIENCE
Offered by Agricultural & Food Engineering
Credits 2
L-T-P 0-0-3
Previous Year Grade Distribution


8
14
35
2


1
EX A B C D P F
Semester {{{semester}}}


Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

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)


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]