Food Science

Water as Major Food Component

Composition of Fruits and Vegetables

Fruit Ripening Process

Pigment Present in Fruits and Vegetables

Composition and Structure of Meat

Pigment of Beef

Moist Heat cooking

Dr

Dry Heat cooking

Composition and Structure of Fats

Fat Hydrogenation

Rancidity of Fats

Roles of Leavening Agents in Baking

Characteristics and Mixing Methods of Quick Breads

ff

• Biscuit method:

• Muffin method:

• Conventional method:

Coffee

T

Tea

Alcoholic Beverages

• Liquor

• Beer

• Wine

Liquor

Beer

Wine

Functional Foods

Sensory Evaluation of Food

Tests used for Sensory evaluation

Freezing for Food preservation

Air Blast Freezing

Indirect Freezing

Immersion Freezing

Canning for Food Preservation

Food Dehydration

Additional Food Preservation Methods

• Sugar:

• Freeze-drying:

• Food irradiation:

Processed Foods

Food Additives

Classes of Food Additives

1. Antioxidants

2. Emulsifiers

3. Humectants

4. Stabilizers

5. Antimicrobial agents

Antioxidants

• Uses-

• Ex-

Emulsifiers

• Uses-

• Ex-

Humectants

• Uses-

• Ex-

Stabilizers

• Uses-

• Ex-

Antimicrobial agents

• Uses-

• Ex-

Safety of Food Additives