FD6008 - TRADITIONAL FOODS (Syllabus) 2013-regulation Anna University

FD6008 - TRADITIONAL FOODS (Syllabus) 2013-regulation Anna University

FD6008

TRADITIONAL FOODS

 LPTC

3003

AIM:
To help students understand the diversity of foods, food habits and patterns in India with focus on traditional foods.

OBJECTIVES:
• To understand the historical and traditional perspective of foods and food habits
• To understand the wide diversity and common features of traditional Indian foods and meal patterns.

UNIT I

HISTORICAL AND CULTURAL PERSPECTIVES

9

Food production and accessibility - subsistence foraging, horticulture, agriculture and pastoralization, origin of agriculture, earliest crops grown. Food as source of physical sustenance, food as religious and cultural symbols; importance of food in understanding human culture - variability, diversity, from basic ingredients to food preparation; impact of customs and traditions on food habits, heterogeneity within cultures (social groups) and specific social contexts - festive occasions, specific religious festivals, mourning etc. Kosher, Halal foods; foods for religious and other fasts.

UNIT II

TRADITIONAL METHODS OF FOOD PROCESSING

9

Traditional methods of milling grains – rice, wheat and corn – equipments and processes as compared to modern methods. Equipments and processes for edible oil extraction, paneer, butter and ghee manufacture – comparison of traditional and modern methods. Energy costs, efficiency, yield, shelf life and nutrient content comparisons. Traditional methods of foodpreservation – sun-drying, osmotic drying, brining, pickling and smoking.


UNIT III

TRADITIONAL FOOD PATTERNS

9

Typical breakfast, meal and snack foods of different regions of India.Regional foods that have gone Pan Indian / Global. Popular regional foods; Traditional fermented foods,pickles and preserves, beverages, snacks, desserts and sweets, street foods; IPR issues in traditional foods

UNIT IV

COMMERCIAL PRODUCTION OF TRADITIONAL FOODS

12

Commercial production of traditional breads, snacks, ready-to-eat foods and instant mixes, frozen foods – types marketed, turnover; role of SHGs, SMES industries, national and multinational companies; commercial production and packaging of traditional beverages such as tender coconut water, neera, lassi, buttermilk, dahi. Commercial production of intermediate foods – ginger and garlic pastes, tamarind pastes, masalas (spice mixes), idli and dosa batters.

UNIT V

HEALTH ASPECTS OF TRADIONAL FOODS

6

Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient composition, bioactive components; energy and environmental costs of traditional foods; traditional foods used for specific ailments /illnesses.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Sen, Colleen Taylor “Food Culture in India” Greenwood Press, 2005.
2. Davidar, Ruth N. “Indian Food Science: A Health and Nutrition Guide to Traditional Recipes: East West Books, 2001.

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