Fst201

Introduction to Food Science — definition, scope, and the food industry in India.

Carbohydrates in food — monosaccharides, disaccharides, polysaccharides, and dietary fiber.

Proteins and lipids in foods — amino acids, essential fatty acids, and food sources.

Vitamins and minerals — classification, deficiency diseases, RDA, and food sources.

Water activity concept, microbial growth, and the basis of food preservation.

Thermal processing of foods — blanching, pasteurization, sterilization, and UHT.

Dehydration and concentration methods — sun drying, mechanical drying, freeze-drying, and osmotic dehydration.

Low temperature preservation — refrigeration, freezing, IQF, and cold chain management.

Fermentation technology — lactic acid, alcohol, acetic acid fermentation, and traditional fermented foods.

Food additives and preservatives — GRAS, permitted preservatives, antioxidants, colors, and flavors.

Food quality and safety standards — FSSAI, Codex Alimentarius, ISO 22000, and HACCP.

Food fortification and nutraceuticals — biofortification, functional foods, and FSSAI fortification standards.