Home Science: Introduction to Food Science

Key Topics to Cover

• Extension Education
• Child and Human Development
• Family Resource Management
• Statistics and Research Methodology
• Food and Nutrition

Introduction to Food Science

• Food Science:
  • Study of food components and changes during food preparation
  • Understanding nutritive value and preservation methods
  • Focus on preserving/enhancing nutritive value through processing

Food Additives

• Non-nutritive compounds
• Improve appearance, flavor, texture, and storage properties
• Examples: Flavoring agents, emulsifiers, thickening agents, preservatives

Fermented Food

• Produced by action of bacteria and mold on carbohydrates and proteins
• Common examples: Idli, dosa, bread, pickles
• Benefits: Improved digestibility

Food Technology

• Application of food science and engineering principles to process and preserve large quantities of food

Food Fortification

• Process of adding nutrients to food in small quantities
• Aims to improve the quality of diet in community/population
• Examples: Fortified salt, oil, and flour
• Common in India: Double Fortified Salt (DFS) containing iodine and iron

Non-nutrient Compounds

• No nutritional function but can be beneficial
• Examples: Fiber, some bacterial toxins

Functional Food

• Provides health benefits beyond nutrient contribution
• Positive effects on health, physical performance, and state of mind
• Examples: Onion, garlic, turmeric (curcumin), anti-oxidative compounds
• First termed by Japan in 1980

Food Safety and Regulation

• Prevention of Food Adulteration Act (1954)
• Food Product Order (FPO)
• Organizations: FSSAI, BIS, etc.

Conclusion

• Aim to cover food preservation, additives, processing, major food groups, and food safety regulations in depth.
• Goal: Preparation for UGC NET February

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