UNIVERSITY OF DELHI

DEPARTMENT OF HOME SCIENCE

B.A(PROG) WITH FOOD TECHNOLOGY (FT)

(SEMESTER -I)

based on

Undergraduate Curriculum Framework 2022 (UGCF)

(Effective from Academic Year 2022-23)

1
 INDEX
Department of Home Science
Semester -I

B.A (PROG) WITH FOOD TECHNOLOGY (FT)

S.No. Content Page No.
1. B.A. (Prog.) with Food Technology (FT) as Major 3-9
DISCIPLINE SPECIFIC CORE (DSC)
DSC-1-FT: Basics in Food and Nutrition
DSC-2-FT: Food Science Part I

2. B.A. (Prog.) with Food Technology (FT) as Non-Major 9 - 12

DISCIPLINE SPECIFIC CORE (DSC)
DSC-2-FT: Food Science Part I

2
 B.A. (Prog.) with Food Technology (FT) as Major
Category-II

DISCIPLINE SPECIFIC CORE COURSE – DSC-1-FT: BASICS IN FOOD AND NUTRITION

CREDIT DISTRIBUTION, ELIGIBILITY AND PRE-REQUISITES

OF THE COURSE

Course Title & Credits Credit distribution of the course Eligibility Pre-
Code Lecture Tutorial Practical/ criteria requisite of
Practice the course
(if any)
Basics in Food and
Nutrition 4 3 0 1 Class XII Pass NIL

LEARNING OBJECTIVES:

1. To familiarize students with the relationship between food, nutrition, nutrients

and health
2. To describe the functions, sources, deficiencies and excess of various nutrients
3. To make students understand the principles and methods of
conserving and enhancing nutrients during cooking food
4. Prepare dishes using basic principles of food science and nutrition.

LEARNING OUTCOMES:

After completion of the course, the students will be able to:

1. Understand the basic concepts related to of the vibrant field of

nutrition
2. Gain theoretical and practical knowledge about balanced diet, energy,
macro nutrients and micro-nutrients
3. Judiciously adopt healthier methods of cooking based on the
available resources
4. Adopt methods of processing food which would help to conserving/
enhancing nutrients while processing food.

SYLLABUS OF DSC-1-FT

THEORY:

UNIT I: Basic Concepts and Introduction to Food and Nutrition (5 Hours)

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 • Unit Description: This unit will introduce the vibrant field of nutrition to the
students. They will be appraised about the relationship of food with health
and basics of a balanced diet.
• Subtopics:
o Basic terms in food, nutrition and health
o Functions of food
o Foods groups
o Balanced diet

UNIT II: Energy and Macronutrients (12 Hours)

• Unit Description: The students will learn about the concepts of energy in
food and its role in maintain good health. They will also learn about the
energy giving macronutrients.
• Subtopics:
o Energy: definition and units of measurement, factors affecting energy
requirements, energy density of foods, energybalance.
o Macronutrients: Functions, dietary sources and clinical manifestations
of deficiency/ excess of carbohydrates, lipids and proteins.

UNIT III: Micronutrients (16 Hours)

• Unit Description: This unit will help students to learn about the role of
micronutrients in maintaining good health, effects of deficient and high intake,
food sources.
• Subtopics:
o Functions, dietary sources and clinical manifestations of deficiency/
excess of the following nutrients:
o Fat soluble vitamins-A, D, E and K
o Water soluble vitamins – thiamine, riboflavin, niacin, pyridoxine,
folate, vitamin B12 and vitamin C
o Minerals – calcium, iron, zinc and iodine

Unit IV: Theory of Cooking and Enhancing Nutrients (12 Hours)

• Unit Description: The basic principles/methods of cooking food and ways of

enhancing, conserving nutrients while cooking or processing food.
• Subtopics:
o Methods of cooking food: dry heat, moist heat and
combination
o Methods of conserving nutrients
o Methods of enhancing the nutritional quality of foods -
supplementation, germination, fermentation, fortification and genetic
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 modification of foods
PRACTICAL:
No. of Students per Practical Class Group: 10-15

1. Prepare educational aid on balanced diet or food groups (2 Hours)

2. Preparing market order, selection of raw material (2 Hours)
3. Weights and measures (2 Hours)
4. Identification of presence/absence of food groups in given samples (2 Hours)
of food products/dishes/snacks available in college canteen
5. Estimation of Edible portion size (peas/cauliflower/bottle gourd, (2 Hours)
potato, green leafy vegetables, one seasonal fruit)
6. Pre-preparation Methods I: Washing, Peeling, Cutting, Chopping, (2 Hours)
Grating

7. Pre-preparation methods II: blanching, kneading, whipping, (2 Hours)

whisking
8. Dry-heat methods of cooking like roasting, grilling, frying (2 Hours)
9. Moist-heat methods of cooking like steaming, boiling, pressure (2 Hours)
cooking

10. Planning and preparation of energy rich snack/dish. (3 Hours)

11. Planning and preparation of protein rich snack/dish. (3 Hours)
12. Planning and preparation of micronutrient (Vitamin A, (3 Hours)
Vitamin C) rich snack/dish.
13. Planning and preparation of micronutrient (Calcium, iron) rich (3 Hours)
snack/dish

ESSENTIAL/ RECOMMENDED READINGS (Theory and Practical):

1. Suri, S. and Malhotra, A. (2014). Food Science Nutrition and Safety.
Delhi: Pearson India Ltd. Online Question Bank and student E
Resources:https://wps.pearsoned.co.in/suri_fsns_1/Online Instructor
Resources: www.pearsoned.co.in/sukhneetsuri
2. Sethi P, Lakra P.(2015). Aahar Vigyan, poshan evam Suraksha
(Hindi);(2015).First Ed; 2015; Delhi: Elite Publishing House (P)Ltd.
3. Srilakshmi B (2018). Food Science, 7th Edition. Delhi: New Age International Ltd.
4. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T. (2004). The Art and

5
 Science of Cooking: A Practical Manual, Revised Edition. New Delhi:
Elite Publishing House PvtLtd.

SUGGESTED READINGS:
1. Bamji MS, Krishnaswamy K, Brahmam GNV (2016). Textbook of
Human Nutrition, 4th edition. New Delhi: Oxford and IBH Publishing
Co. Pvt. Ltd.
2. Chadha R and Mathur P (2015). Nutrition: A Lifecycle Approach.
Hyderabad: Orient BlackSwan.
3. Roday, S (2018). Food Science and Nutrition. UK: Oxford UniversityPress.
4. Lanham, SA, Hill, TR, Gallagher, AM, Vorster, HH. (2019).
Introduction to Human Nutrition, Third Nutrition, Wiley Blackwell,
USA.
5. Whitney, E.N., Rolfes, S.R. (2016). Understanding Nutrition. 14th
Edition; USA: Elsevier.
6. Pike, R.L. and Brown, M.L. (1984) An Integrated Approach. Nutrition,
John Wiley& Sons, Hoboken,197.
7. Swaminathan, M. (2021). Advanced Textbook on Food
and Nutrition. Banagalore Press.
8. Desai. (2019). Handbook of Nutrition and Diet. CRC Pres

DISCIPLINE SPECIFIC CORE COURSE – DSC-2-FT: FOOD SCIENCE PART-I

CREDIT DISTRIBUTION, ELIGIBILITY AND PRE-REQUISITES OF

THE COURSE

Course Title & Credits Credit distribution of the course Eligibility Pre-
Code Lecture Tutorial Practical/ criteria requisite of
Practice the course
(if any)
Food Science Part-
I 4 3 0 1 Class XII Pass NIL

LEARNING OBJECTIVES:

1. To introduce the students to the vibrant field of food science and food technology
2. To impart theoretical and practical knowledge about composition,
nutritive value and processing of cereals, pulses, fruits, vegetables and
6
 meat.
3. To familiarize students with basics of food adulteration.

LEARNING OUTCOMES:
After completion of the course, the students will be able to:

1. Define food science and describe its association with other related fields;
and understand the role of food science in food and health industry.
2. Describe composition, nutritive value and processing of cereals, pulses,
fruits, Vegetables, meat, fish and poultry.
3. Justify scientifically the changes occurring in food during processing,
handling and Storage. Describe enzymatic and non-enzymatic browning
reactions in various foods.
4. Describe harmful effects of adulteration on health and will be able to
detect presence of common adulterants in food.

THEORY:

UNIT I: Introduction to Food Science and Technology (15 Hours)

• Unit Description: This unit will introduce the students to the field of Food
Science and Technology. It will also give information on basics of nutrition
and food adulteration.
• Subtopics:
o Definition, scope and current trends in food science and
technology.
o Basic introduction to macro and micronutrients-classification
and functions of various nutrients
o Definitions- food, safe food, nutrient, nutrition, balanced diet
o Commonly found food adulterants and their effect on health

UNIT II: Cereals and Pulses (10 Hours)

• Unit Description: The unit will focus on various aspects of composition,

nutritive value and processing of cereals, millets and pulses.
• Subtopics:
o Composition and nutritive value, types of cereals and millets
o Gelatinization of starch and the factors affecting it, dextrinization,
germination and fermentation
o Toxic constituents in pulses.

7
 UNIT III: Fruits and Vegetables (12 Hours)

• Unit Description: The unit is about composition, nutritive value and processing
aspects fruits and vegetables. It also describes about various browning
reactions that take place during food processing.
• Subtopics:
o Classification of fruits and vegetables, composition and nutritive value;
effect of processing on pigments.
o Browning Reactions- enzymatic & non-enzymatic, role in food
preparation and prevention of undesirable browning.

UNIT IV: Meat, Fish and Poultry (8 Hours)

• Unit Description: The unit will focus on composition, nutritive value and
processing aspects of meat, fish and poultry.
• Subtopics:
o Composition and nutritive value
o Types of meat, fish and poultry and their selection/purchasing criteria
Rigor mortis, Tenderization and Curing.

PRACTICAL:
No. of Students per Practical Class Group: 10-15

1. Weights and Measures. (2 Hours)

2. Detection of adulterants in food (2 Hours)
3. Gelatinization of starch and the factors affecting it. (2 Hours)
4. Preparation of dish using gelatinization of starch (2 Hours)
5. Dextrinization of starch and its application (2 Hours)
6. Germination of pulses and cereals (2 Hours)
7. Preparation of products using sprouts (2 Hours)
8. Fermentation of cereals and pulses (2 Hours)
9. Preparation of cereal-pulse fermented products (2 Hours)
10. Effect of heat, acid and alkali on water soluble plant pigments. (2 Hours)
11. Effect of heat, acid and alkali on fat soluble plant pigments. (2 Hours)
12. Maillard browning during food preparation. (2 Hours)
13. Enzymatic browning and its prevention. (3 Hours)
14. Caramelization reaction in food. (2 Hours)

8
 ESSENTIAL/ RECOMMENDED READINGS (Theory and Practical):
1. Sethi, P. &Lakra, P. (2015). Aahar Vigyan, Poshan Evam Suraksha.
Delhi: Elite Publishing House Pvt.Ltd.
2. Srilakshmi, B. (2012). Food Science. Delhi: New Age International Pvt. Ltd.
3. Suri, S. & Malhotra, A. (2014). Food Science Nutrition and Safety.
Delhi: Pearson India Ltd.
i. Online Question Bank and student E Resources:
https://wps.pearsoned.co.in/suri_fsns_1/Online Instructor Resources:
www.pearsoned.co.in/sukhneetsuri
4. Potter,N., & Hotchkiss,J.H.(2007). FoodScience.5thEdition.Delhi:CBSPublishers.

5. Rekhi,, T. & Yadav, H. (2014). Fundamentals of Food and Nutrition. Delhi: Elite
Publishing House Pvt. Ltd.

SUGGESTED READINGS:
1. Avantina S (2019). Textbook of Food Science and Technology, 3rd Edition,
CBS Publishers and Distributors Pvt Limited
2. McWilliams, M. (2016). Foods: Experimental Perspectives. USA: Pearson.
3. Reddy,S.M. (2015).Basic Food Science and Technology. Delhi: New Age
International Publishers.
4. Vaclavik, V.A. & Elizabeth, C. (2014). Essentials of Food Science. 4th
Edition. New York: Springer.
5. Roday, S. (2018). Food Science and Nutrition. 3rd Edition. Delhi: Oxford
University Press.
6. Geoffrey Campbell–Platt. Food Science and Technology. 1st edition (2009). Wiley–
Blackwell
7. Sharma A. Textbook of Food Science and Technology 3rd Ed., (2022). CBS Publiher
9789386478009

B.A. (Prog.) with Food Technology (FT) as Non-Major

Category-III

DISCIPLINE SPECIFIC CORE COURSE – DSC-2-FT: FOOD SCIENCE PART-I

CREDIT DISTRIBUTION, ELIGIBILITY AND PRE-REQUISITES OF

THE COURSE

Credits Credit distribution of the course

9
 Course Title & Lecture Tutorial Practical/ Eligibility Pre-
Code Practice criteria requisite of
the course
(if any)
Food Science Part-
I 4 3 0 1 Class XII Pass NIL

LEARNING OBJECTIVES:

1. To introduce the students to the vibrant field of food science and food technology
2. To impart theoretical and practical knowledge about composition,
nutritive value and processing of cereals, pulses, fruits, vegetables and
meat.
3. To familiarize students with basics of food adulteration.

LEARNING OUTCOMES:
After completion of the course, the students will be able to:

1. Define food science and describe its association with other related fields;
and understand the role of food science in food and health industry.
2. Describe composition, nutritive value and processing of cereals, pulses,
fruits, Vegetables, meat, fish and poultry.
3. Justify scientifically the changes occurring in food during processing,
handling and Storage. Describe enzymatic and non-enzymatic browning
reactions in various foods.
4. Describe harmful effects of adulteration on health and will be able to
detect presence of common adulterants in food.

THEORY:

UNIT I: Introduction to Food Science and Technology (15 Hours)

• Unit Description: This unit will introduce the students to the field of Food
Science and Technology. It will also give information on basics of nutrition
and food adulteration.
• Subtopics:
o Definition, scope and current trends in food science and
technology.
o Basic introduction to macro and micronutrients-classification
and functions of various nutrients
o Definitions- food, safe food, nutrient, nutrition, balanced diet
o Commonly found food adulterants and their effect on health

10
 UNIT II: Cereals and Pulses (10 Hours)

• Unit Description: The unit will focus on various aspects of composition,

nutritive value and processing of cereals, millets and pulses.
• Subtopics:
o Composition and nutritive value, types of cereals and millets
o Gelatinization of starch and the factors affecting it, dextrinization,
germination and fermentation
o Toxic constituents in pulses.

UNIT III: Fruits and Vegetables (12 Hours)

• Unit Description: The unit is about composition, nutritive value and processing
aspects fruits and vegetables. It also describes about various browning
reactions that take place during food processing.
• Subtopics:
o Classification of fruits and vegetables, composition and nutritive value;
effect of processing on pigments.
o Browning Reactions- enzymatic & non-enzymatic, role in food
preparation and prevention of undesirable browning.

UNIT IV: Meat, Fish and Poultry (8 Hours)

• Unit Description: The unit will focus on composition, nutritive value and
processing aspects of meat, fish and poultry.
• Subtopics:
o Composition and nutritive value
o Types of meat, fish and poultry and their selection/purchasing criteria
Rigor mortis, Tenderization and Curing.

PRACTICAL:
No. of Students per Practical Class Group: 10-15

1. Weights and Measures. (2 Hours)

2. Detection of adulterants in food (2 Hours)
3. Gelatinization of starch and the factors affecting it. (2 Hours)
4. Preparation of dish using gelatinization of starch (2 Hours)
5. Dextrinization of starch and its application (2 Hours)
6. Germination of pulses and cereals (2 Hours)

11
7. Preparation of products using sprouts (2 Hours)
8. Fermentation of cereals and pulses (2 Hours)
9. Preparation of cereal-pulse fermented products (2 Hours)
10. Effect of heat, acid and alkali on water soluble plant pigments. (2 Hours)
11. Effect of heat, acid and alkali on fat soluble plant pigments. (2 Hours)
12. Maillard browning during food preparation. (2 Hours)
13. Enzymatic browning and its prevention. (3 Hours)
14. Caramelization reaction in food. (2 Hours)

ESSENTIAL/ RECOMMENDED READINGS (Theory and Practical):

1. Sethi, P. &Lakra, P. (2015). Aahar Vigyan, Poshan Evam Suraksha.
Delhi: Elite Publishing House Pvt.Ltd.
2. Srilakshmi, B. (2012). Food Science. Delhi: New Age International Pvt. Ltd.
3. Suri, S. & Malhotra, A. (2014). Food Science Nutrition and Safety.
Delhi: Pearson India Ltd.
i. Online Question Bank and student E Resources:
https://wps.pearsoned.co.in/suri_fsns_1/
ii. Online Instructor Resources: www.pearsoned.co.in/sukhneetsuri
4. Potter,N., & Hotchkiss,J.H.(2007). FoodScience.5thEdition.Delhi:CBSPublishers.

5. Rekhi,, T. & Yadav, H. (2014). Fundamentals of Food and Nutrition. Delhi: Elite
Publishing House Pvt. Ltd.

SUGGESTED READINGS:
1. Avantina S (2019). Textbook of Food Science and Technology, 3rd Edition,
CBS Publishers and Distributors Pvt Limited
2. McWilliams, M. (2016). Foods: Experimental Perspectives. USA: Pearson.
3. Reddy,S.M. (2015).Basic Food Science and Technology. Delhi: New Age
International Publishers.
4. Vaclavik, V.A. & Elizabeth, C. (2014). Essentials of Food Science. 4th
Edition. New York: Springer.
5. Roday, S. (2018). Food Science and Nutrition. 3rd Edition. Delhi: Oxford
University Press.
6. Geoffrey Campbell–Platt. Food Science and Technology. 1st edition (2009). Wiley–
Blackwell
7. Sharma A. Textbook of Food Science and Technology 3rd Ed., (2022). CBS Publiher
9789386478009

12