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Notes of food science for medical ,para medical & medicine to easy learn. It almost cover all important topics which are given below

UNIT - I. SUGAR AND SUGAR COOKERY	

Different forms of sugar	

Different forms of Jaggery	

Different forms of honey syrup	

Stages of sugar cooking

 

UNIT - II. FATS AND OILS		

Types of fats and oils (animal and vegetable)	

Hydrogenation, Rancidity, Smoking point & emulsification	

Uses, storage, cost and nutritional aspects of Fats & Oils	

Nuts and oilseeds

UNIT - III. RAISING AGENTS AND FOOD ADJUNCTS		

Types of Raising agents	

Uses in cookery and bakery	

Different types of cakes- sponge, chiffon and shortened cakes

UNIT - IV. CONVENIENCE FOODS		

Role & Types of Convenience foods	

Advantages & Disadvantages of Convenience foods	

Cost and contribution to diet

UNIT - V. TEA, COFFEE, CHOCOLATE & COCOA

Cultivation	

Processing of Tea & Coffee	

Processing the Cocoa & Chocolate

Food Science - II

Ancienne Version de Food Science - II