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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

Food Science - 1

Latest Version of Food Science - 1

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