Food Science - 1

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

UNIT - I. INTRODUCTION TO FOODS

Definition of food

Functions of food

Food groups

Food Cooking methods

Advantages And Disadvantages of Junk Food

Solar Cooking

Microwave cooking

CEREALS

UNIT - II. PULSES

Pulses and legumes

Variety and selection

Storage

Nutritional aspects and cost

Highlighting soya beans

lathyrism- removal of toxins

UNIT - III. MILK AND MILK PRODUCTS

Composition

Classification

Quality

Coagulation of Milk

Digestion of milk

Storage

Nutritional Components in Milk

Curd, butter, paneer, khoa, cheese, ice cream, kulfi

UNIT - IV. EGG, FISH, POULTRY AND MEAT

EGG

FISH

POULTRY AND MEAT

UNIT - V. VEGETABLES AND FRUITS

Variety and selection

Storage for fruits and vegetables

Flavour

Colour

Texture

Nutritional Composition</br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br>