Food Science

Food science is the study of food's composition, preparation, processing, and preservation. It's a multidisciplinary field that applies scientific principles to create a safe and nutritious food supply.

Beginner 0(0 Ratings) 2 Students enrolled English
Created by Dept of Homescience
Last updated Wed, 19-Feb-2025
+ View more
Course overview

Food science draws from many disciplines, including biology, chemical engineering, and biochemistry to better understand food processes and improve food products for the general public. As the stewards of the field, food scientists study the physical, microbial, and chemical makeup of food.

Requirements
  • Intermediate
Curriculum for this course
32 Lessons 04:27:55 Hours
Unit I-Cereals
7 Lessons 01:02:37 Hours
  • Cereal Structure
    Preview 00:10:25
  • Cereal-Composition and Nutritional Value
    Preview 00:12:21
  • Cereal-Milling Process
    Preview 00:14:28
  • Cereal-Starches
    Preview 00:15:23
  • Cereal Notes
    Preview .
  • Questions
    Preview .
  • Fill in the blanks
    0:10:00
Unit-3-Vegetables
10 Lessons 01:07:42 Hours
  • vegetables
    0:10:00
  • Introduction to Vegetables
    Preview 00:15:25
  • Composition of Vegetables
    Preview 00:14:36
  • Pigments
    Preview 00:14:38
  • Preservation of Vegetables
    Preview 00:13:03
  • Pigment Notes
    Preview .
  • composition notes
    Preview .
  • Preservation Notes
    Preview .
  • Vegetable Notes
    Preview .
  • Questions
    Preview .
UNIT-V- Meat, Fish, Poultry
15 Lessons 02:17:36 Hours
  • Meat Structure, Composition, and Nutritive Value
    Preview 00:09:44
  • Meat Selection of Meat, Post-Mortem Changes, Ageing, Tenderizing, Curing, Cuts & Grades
    Preview 00:10:50
  • Meat Methods in Preparation of Meat Products
    Preview 00:12:08
  • Meat- Factors Affecting Cooking Quality & Changes During Cooking
    Preview 00:11:24
  • Meat-Preservation of Meat Products
    Preview 00:11:53
  • Fish - Structure, Classification, Composition, and Nutritive Value
    Preview 00:10:03
  • Fish –Selection & It’s Spoilage
    Preview 00:07:08
  • Fish –Storage and Preservation of Fish
    Preview 00:08:07
  • Fish - Processing & Preparation of Fish Products
    Preview 00:10:57
  • POULTRY-TYPES, COMPOSITION, NUTRITION VALUE
    Preview 00:09:16
  • POULTRY-SELECTION, METHODS OF COOKING
    Preview 00:06:06
  • MEAT MCQ's
    0:10:00
  • FISH MCQ's
    0:10:00
  • POULTRY MCQ;s
    0:10:00
  • Questions
    Preview .

Frequently asked question

food groups and nutritional requirements
will discuss
+ View more
Other related courses
05:39:30 Hours
Health, Hygeine and Wellness
Updated Fri, 07-Mar-2025
0 18 Free
02:39:58 Hours
Fundamentals of textiles
Updated Mon, 17-Feb-2025
0 0 $0
About instructor

Dept of Homescience

0 Reviews | 18 Students | 3 Courses
Student feedback
0
0 Reviews
  • (0)
  • (0)
  • (0)
  • (0)
  • (0)

Reviews

Free
Get enrolled
Includes: