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