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Principles of Food Science - Topic Wise Study Notes

4.8 (12 Ratings) 122K+ Students Last updated Sep 2026 365 Days Validity English & Hindi Share Course
43 Lessons

What you'll learn

High-Yield One-Liner Facts
Rapid Revision Flashcards
Quick Memory Retention Modules
Exam-Day Rapid Review Notes
Point-to-Point Fact Summary

Course Content

Principles of Food Science
43 Lessons 0 Quizzes
1 Introduction to Food Science: Definition 1 Item
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Study Notes
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2 Scope and Importance 1 Item
3 Food as a Biological 1 Item
4 Chemical and Physical System 1 Item
5 Classification of Foods and Food Groups 1 Item
6 Composition and Structure of Foods 1 Item
7 Water in Foods: Structure 1 Item
8 Properties and Functions 3 Items
9 Water Activity and Its Importance in Food Stability 1 Item
10 Carbohydrates in Foods: Structure 1 Item
11 Classification and Functions 1 Item
12 Proteins in Foods: Structure 1 Item
13 Lipids in Foods: Structure 1 Item
14 Vitamins in Foods: Classification 1 Item
15 Sources and Stability 1 Item
16 Minerals in Foods: Classification 1 Item
17 Sources and Functions 1 Item
18 Enzymes in Foods: Properties 1 Item
19 Functions and Applications 1 Item
20 Food Pigments and Natural Colour Compounds 1 Item
21 Flavour and Aroma Components of Foods 1 Item
22 Physical Properties of Foods 1 Item
23 Rheological and Textural Properties of Foods 1 Item
24 Functional Properties of Food Components 1 Item
25 Nutritional Properties and Nutrient Bioavailability 1 Item
26 Chemical Changes in Foods During Processing 1 Item
27 Enzymatic Browning and Non-Enzymatic Browning 1 Item
28 Lipid Oxidation and Rancidity in Foods 1 Item
29 Protein Changes During Food Processing 1 Item
30 Starch Gelatinization 1 Item
31 Retrogradation and Dextrinization 1 Item
32 Food Spoilage: Principles 1 Item
33 Causes and Types 1 Item
34 Microbial Changes in Foods 1 Item
35 Physical and Chemical Changes During Food Storage 1 Item
36 Principles of Food Preservation and Food Stability 1 Item
37 Effect of Processing on Nutritional and Sensory Quality 1 Item
38 Food Quality 1 Item
39 Safety and Consumer Acceptability 1 Item
40 Recent Developments 1 Item
41 Applications and Future Scope of Food Science 1 Item

Description

Rapid Revision One-Liners & Flashcards

Designed for fast-track memory retention, this rapid revision pack for Principles of Food Science — Study Notes, MCQs, Facts, Flashcards, Quizzes & Mock Test Series helps you revise all key points in minimum time.

Key Features

  • Point-to-Point Facts: Crisp, high-yield facts for quick last-minute review.
  • Smart Flashcards: Interactive digital flashcards for active memory recall.
  • Formula & Definition Sheets: Important definitions, terms, and key figures at a glance.

Student Reviews

4.9
160 Student Ratings
5
84%
4
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3
4%
2
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M
Meera Singh
Verified Student
Aug 20, 2026
Best one-liner revision pack for fast memory recall.
M
Manav Joshi
Verified Student
Aug 17, 2026
Very concise and effective study material for quick revision.
J
Janvi Tripathi
Verified Student
Aug 16, 2026
High-yield facts and point-to-point notes. Ideal for last minute review.

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Your Instructors

Inst

Dr. Meera Krishnan

PhD in Food Science, 15+ years teaching experience, specializes in food chemistry and preservation.

Inst

Prof. Vikram Deshmukh

Former professor at NIFTEM, expert in food processing technology and product development.

Inst

Dr. Anjali Singh

Assistant Professor at JNU, focuses on functional foods, bioactive compounds, and nutrition.

Inst

Dr. Rajesh Khan

Senior Scientist at IIT Kharagpur, specializes in rheology, texture, and novel food processing.

Inst

Dr. Sunita Patel

Associate Professor in Food Microbiology, guides students for competitive exams with 12+ years experience.

B.Sc. Food Technology
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Principles of
Food Science - Topic Wise Study Notes
43+ Study Lessons
Special Offer ends in: 59:59
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This course includes:
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Principles of Food Science — Study Notes, MCQs, Facts, Flashcards, Quizzes & Mock Test Series

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