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Introduction To Food Science

This document outlines the course details for the module CN4215R Food Technology and Engineering taught by Dr. Yeo Vincent and Dr. Satyen Gautam. The course is divided into two parts, Food Science and Technology which covers topics like food microbiology, chemistry, and structure, and Food Process Engineering which covers various food preservation techniques. The assessment includes a quiz, group presentation, and final exam. Key learning outcomes are explaining food material structure and rheology, microbial conversions, and various food preservation principles and techniques.

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Nigel Kow
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170 views6 pages

Introduction To Food Science

This document outlines the course details for the module CN4215R Food Technology and Engineering taught by Dr. Yeo Vincent and Dr. Satyen Gautam. The course is divided into two parts, Food Science and Technology which covers topics like food microbiology, chemistry, and structure, and Food Process Engineering which covers various food preservation techniques. The assessment includes a quiz, group presentation, and final exam. Key learning outcomes are explaining food material structure and rheology, microbial conversions, and various food preservation principles and techniques.

Uploaded by

Nigel Kow
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Introduction

Dr. Yeo Vincent

Dr. Satyen Gautam

Email: [email protected]

E1-02-07
Email: [email protected]
Tel: 6601 3065

CN4215R
Food Technology and Engineering

Course Outline
Food Science and Technology (Part 1)
Food Microbiology
Food Chemistry
Food Structure and Rheology

Food Process Engineering (Part 2)

Food Packaging
Low Temperature Preservation
Thermal Processing
Water Activity
Evaporation
Drying
Freeze Drying
2

Module Learning Outcomes


On successful completion of this module, students will be able to:

Explain the complex structure of various food materials and


predict their rheological parameters
Describe the microbial and enzymatic conversions in food
processing

Explain the governing principles of various food preservation


techniques including drying, evaporation, thermal sterilization,
refrigeration, freezing and packaging
Apply the knowledge of food processing to solve food
engineering problems and interpret the obtained results
Work in a team in such a way that all members contribute
individually as well as collectively with proper communication and
coordination
3

Assessment
CA components: 40%
Quiz: 20% (Dr Vincent, 2nd March)
Group Presentation: 20% (Dr Gautam)

Final Examination: 60% (27th April, 30% from each part)

Texts
R. P. Singh and D. R. Heldman, Introduction to Food Engineering,
4th Ed., Academic Press, 2009. - Prescribed textbook
T. P. Coultate, Food - The Chemistry of its Component, 5th Ed, The
Royal Society of Chemistry, Cambridge, 2009
J. Garbutt, Essentials of Food Mirobiology, Arnold, London, 1997
S. Damodaran, K. L. Parkin, O. R. Fennema, Fennema's Food
Chemistry, 4th Ed, CRC Press/Taylor & Francis, 2008.
R. Dennis and R. Hartel, Principles of Food Processing, Chapman &
Hall, 1997.
R. L. Earle, Unit Operations in Food Processing, Pergamon Press
Ltd, 1966.
5

Timetable
Week

Outline

Lecturer

Tutorial

1 (12-16 Jan)

Introduction; Food Microbiology

Vincent

No tutorial

2 (19-23 Jan)

Vitamins & Minerals; Colours & Flavours

Vincent

3 (26-30 Jan)

Food Structure & Rheology

Vincent

4 (02-06 Feb)

Carbohydrate Part 1

Vincent

5 (09-13 Feb)

Carbohydrate Part 2; Lipids

Vincent

6 (16-20 Feb)

Lipids; Proteins

Vincent

7 (02-06 Mar)

Monday: Quiz
Wednesday: Introduction

Vincent
Gautam

8 (09-13 Mar)

Food Packaging (E-learning)

Gautam

No tutorial

9 (16-20 Mar)

Low Temperature Preservation

Gautam

10 (23-27 Mar)

Thermal Processing

Gautam

11 (30 Mar-03 Apr)

Water Activity,
Evaporation

Gautam

12 (06-10 Apr)

Drying

Gautam

13 (13-17 Apr)

Freeze Drying

Gautam

Recess (21 Feb-1 Mar)

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