Ft113 Food Science and
Ft113 Food Science and
Ft113 Food Science and
AIM To equip the students with scientific basis of food spoilage and preservation.
COURSE CONTENTS
1 INTRODUCTION 5 hours
1.1 Food Science
1.2 Food Technology
1.3 Food Processing
1.4 Food Science and Technology
1.5 Inter-disciplinary approach in Food Science and Technology.
1.6 Role of a Food Technologist
1.7 Developments in Food Science and Technology
INSTRUCTIONAL OBJECTIVES
LIST OF PRACTICALS
1. Visit to Food Technology Section of a national research institute
2. Visit to a local food industry
3. Mode of food spoilage
4. Spoilage of foods by enzymes
5. Pasteurization of milk
6. Canning of some typical fruits
7. Canning of some seasonal vegetables
8. Cold storage of some fruits and vegetables
9. Freezing of some typical vegetables
10. Visit to Food Technology Department of a University
11. Sun-drying of some fruits
12. Sun-drying of some vegetables
13. Dehydration of some fruits
14. Dehydration of selected vegetables
15. Visit to a local dehydration unit
16. Use of evaporation for concentrating milk
17. Preservation of fruit juice by the use of chemical additives
18. Production of bread by alcoholic fermentation
19. Preservation of fruits by lactic acid fermentation
20. Visit to nuclear research facilities in the region
RECOMMENDED BOOKS
1. J. A. Awan, Elements of Food Science and Technology, Virgos, Moon Plaza, Chiniot Bazaar,
Faisalabad.
2. Norman N. Potter, Food Science, AVI, Westport.
CH.1 INTRODUCTION
Food Science: Food Science can be define as the application of the basic science and
engineering to study the fundamental physical, chemical and biochemical nature of foods
and the principles of food processing.
Food technology is a branch of food science which deals with the actual production
processes to make foods.
Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution, and use of safe food.
Food Processing: Food processing is the treatment of food substances by changing their
properties to preserve it, improve its quality or make it functionally more useful.
There are six classes of food; Carbohydrates, Fats and Oils, Proteins, Vitamins, Minerals
and Water.
Carbohydrates:
The name "carbohydrate" means a "hydrate of carbon."