About the Book
This laboratory manual is thoughtfully crafted to serve as a hands-on guide for students, scholars, teachers, and professionals exploring the fascinating world of food science. Each practical is designed to bridge the gap between theoretical understanding and practical application, enabling learners to dive deeper into essential concepts. The experiments in this laboratory manual offer a practical approach to understanding the intricate mechanisms that govern the key concepts of food science.
Aligned with the National Education Policy (NEP) 2020, this manual adopts an experiential and inquiry-driven learning approach. By integrating practical experiences with theoretical knowledge, it empowers learners to develop problem-solving skills, creativity, and an in-depth understanding of core principles. The NEP 2020’s emphasis on interdisciplinary and skill-based education is reflected in this manual’s design, making it a valuable resource for holistic learning and application.
As you navigate through this manual, you will not only gain technical skills but also develop an appreciation for how science influences everyday life. Whether you’re determining the saturation point of solutions, observing the effect of various agents on gluten formation, analyzing the factors affecting the rancidity of fats and oils, assessing the gelatinization of various starches, experimenting with the nuances of fermentation, exploring the various stages of sugar cookery, learning the strategies to determine the freshness of eggs or investigating the quality, preservation methods, cooking techniques, and safe handling practices of meat, poultry, fish and seafood—each activity will bring you closer to becoming a more insightful and knowledgeable food scientist.
About the Author
Prof. Tarvinder Jeet Kaur is a distinguished mentor and an extremely enthusiastic academician. With a passion of promoting healthier lifestyles, she has dedicated her career exploring the intricate relationship between diet, health and well-being. Her dynamic teaching style, and her way of simplifying concepts leaves an indelible mark on her students. She has prolific multi-dimensional career as a teacher, researcher and resource generator spanning over 25 years. She has extensively worked on value addition/ enrichment of traditional food preparations, thus enhancing their nutritional value and adding variety to their consumption by local people. Her research interests are mainly the management of anemia, malnourishment, diabetes, dyslipidemia, hypertension and stress through lifestyle modification particularly dietary modification and nutrition management. Her researches have been published in several leading journals and is an embodiment of research excellence. Under her superior guidance 5 scholars have completed their Ph.D. and is currently mentoring 6 research scholars.
Her expertise and dedication in the field of food science is an invaluable asset for students engaging in this food science laboratory manual. Prof. Kaur’s multi-dimensional career and her emphasis on practical, research-based learning make her an exemplary guide for students navigating the intricacies of food science.
Samridhi Sharma is a Senior Research Fellow pursuing her Ph.D. in Food and Nutrition from the Department of Home Science, Kurukshetra University, Kurukshetra (KUK). With a keen interest in the concepts of food, health, and well-being, she has collaborated on various projects aimed at enhancing the understanding of the relationship between diet and health. As a co-author of this food science laboratory manual, Samridhi has brought her expertise in food analysis, nutrition, and practical applications to the manual’s development. Through this manual, she seeks to provide students and researchers with hands-on experience, helping them apply scientific principles to real-world food-related issues.
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