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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

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