ABOUT THE COURSE:This interdisciplinary course introduces the principles of food science by integrating modern scientific knowledge with the rich legacy of Indian Knowledge Systems (IKS). It explores the chemical, physical, and biological transformations of food and their influence on health and taste, while also delving into traditional culinary wisdom, food synergies, the science of Indian thali, and mindful eating practices. Designed for undergraduate and postgraduate students, this course fosters critical thinking and contextual understanding of food in Indian socio-cultural and nutritional contexts. By exploring the various dimensions of food through both modern science and India’s age-old culinary traditions, the course reflects NEP’s commitment to blended learning, value-based education, and interdisciplinary studies.INTENDED AUDIENCE:Undergraduate & postgraduate students in food science, nutrition & dietetics, culinary sciences, hotel management, home science, life sciences and public health.General learners interested in Indian cuisine, wellness, and sustainable nutrition.PREREQUISITES: IntermediateINDUSTRY SUPPORT:Wellness industry, Catering Industry Dietitians

Syllabus

Week 1:Introduction to Food Science and Indian Knowledge Systems (IKS)
Explore the fundamentals of food science—its scope, interdisciplinary nature, and real-life relevance. Understand traditional Indian dietary wisdom (Ahara-Vihara) and how it intersects with emerging concepts like gut microbiota, hormonal responses to food, and the body’s internal clock (circadian rhythms).

Introduction to Food Science and Its Relevance Today
Meaning, scope, and evolution of food science
Interdisciplinary nature of food science
Changes during cooking and role of various agents
Importance of integrating Indian Knowledge Systems (IKS)
Food, health, and cultural identity

Week 2:Energy and Protein Foods — Cereals, Millets, Pulses, and Legumes
Dive into the nutritional landscape of cereals and legumes with a focus on ancient grains, traditional processing methods, and food synergy in Indian cooking. Learn how to balance energy and protein in everyday meals while respecting the body’s digestive rhythms.

Nutritional profile of rice, wheat, millets, pulses
Processing methods: sprouting, fermentation, soaking
Synergistic recipes: khichdi, idli-dosa batter
Anti-nutritional factors and traditional mitigation techniques

Week 3:Protective and Functional Foods — Fruits, Vegetables, Spices, and Condiments
Discover the healing and protective power of colorful fruits, leafy greens, and age-old Indian spices. Understand how seasonal eating, taste diversity, and spice therapy contribute to immunity, digestion, and hormonal balance.

Classification, Composition, Changes and Nutrient retention during cooking
Spices in immunity, digestion, and therapeutic use
Pickling, jaggery-based sweets, therapeutic uses (e.g., turmeric milk)
Balancing taste, appetite stimulation, and digestion

Week 4:Dairy, Fats, Mindful Eating, and Food Safety
Analyze the nutritional role of dairy, fats, and nuts in Indian diets. Embrace mindful eating rooted in ancient customs. Learn food label reading and how to reimagine traditional recipes for modern wellness.

Composition of milk and dairy products
Healthy vs. harmful fats: oils, nuts, seeds
Scientific basis of Indian Thali and satvik, rajsik, tamsik food
Ancient eating rules and modern validations: circadian rhythms, gut health, hormonal responses
Reading food labels: decoding sugar, fat, and sodium
Healthy recipe innovations using traditional ingredients and food science
Linking nutrition to disease prevention (obesity, diabetes, hypertension)