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