Maharashtra HSC Food Science and Technology study plan
Maharashtra HSC Food Science and Technology · Give each week a clear focus.
8 weeks · About 7 hours per week
Food Chemistry: Water, Carbohydrates, Proteins, Lipids, Vitamins and Minerals & Introduction to Food Science and Food Constituents
Define the water activity (aw) concept and calculate aw values for given moisture/solute scenarios, distinguishing bound, capillary and free water.
Classify carbohydrates as mono-, di-, oligo- and polysaccharides and predict their behaviour in gelatinisation, caramelisation and Maillard browning.
Explain protein structure levels and the effect of heat, pH and salt on denaturation, gelation and water-holding capacity of foods.
Describe lipid classification, auto-oxidation and thermal polymerisation, and identify the functional role of each lipid class in a named food.
Map the water-soluble and fat-soluble vitamins and key minerals to at least two deficiency disorders and one food source each.
Your checkpoint
A one-page hand-drawn reaction map linking water activity, carbohydrate browning, protein denaturation and lipid rancidity to specific food examples, plus 20 solved numericals on aw and moisture content.
Food Chemistry: Water, Carbohydrates, Proteins, Lipids, Vitamins and Minerals & Introduction to Food Science and Food Constituents
Solve numerical problems on moisture content, ash, crude fibre, fat by Soxhlet and protein by Kjeldahl (including the 6.25 factor).
Compare proximate analysis with modern instrumental methods and state one limitation of each.
Explain the chemistry of enzymatic browning (polyphenol oxidase) and its inhibition by blanching, pH and chelating agents.
Differentiate between gelatinisation, retrogradation and syneresis with a practical example for each.
Relate nutrient loss during cooking to solubility, heat lability and leaching.
Your checkpoint
A solved numerical set of 15 questions on proximate analysis calculations with step-by-step working and a comparison table of analytical methods.
Food Microbiology and Food Spoilage
Distinguish between intrinsic and extrinsic factors governing microbial growth and apply them to predict spoilage in a given food.
Compare bacterial growth curve phases and explain how lag phase can be extended in preservation.
Identify the main spoilage organisms of cereals, dairy, meat, canned foods and fruit juices, and describe the type of spoilage each causes.
Explain foodborne pathogens (Salmonella, Staphylococcus aureus, Clostridium botulinum, Listeria monocytogenes) with their source, toxin and control measure.
Describe the principles of enumeration (SPC, MPN, coliform count) and interpret a given microbiological result.
Your checkpoint
A spoilage-organism matrix chart covering eight food categories with causative organism, spoilage symptom, and the control measure, plus six worked interpretations of microbiological counts.
Food Processing and Preservation Technology
Match each preservation method (thermal, low-temperature, dehydration, irradiation, high pressure, chemical) to its principle and one suitable food.
Explain the D-value, z-value, F0 value and 12D concept and compute a simple thermal process adequacy problem.
Describe the canning process flow and identify the critical control point for Clostridium botulinum.
Compare freeze drying, spray drying and sun drying for nutrient retention and cost.
Explain hurdle technology using at least three combined preservation hurdles in one product.
Your checkpoint
A thermal process calculation worksheet with five D/z/F problems fully solved, plus a flowchart of a canning line annotated with critical control points.
Food Safety, Hygiene, Quality Assurance and Food Standards & Food Processing and Preservation Technology
List the Codex Alimentarius, FSSAI, BIS and ISO 22000 frameworks and state the scope of each without conflating them.
Explain HACCP's seven principles and construct a hazard analysis for a named product.
Describe Good Manufacturing Practices and Good Hygiene Practices requirements for a food processing unit.
Interpret a food label for mandatory declarations under Indian labelling rules, including nutritional information per 100 g.
Distinguish quality assurance from quality control with examples from a processing line.
Your checkpoint
A complete HACCP plan for one product (hazard analysis table, CCP determination, critical limits, monitoring, corrective action, verification) and a labelling compliance checklist of at least 10 points.
Food Product Development, Sensory Evaluation and Packaging & Food Additives, Adulteration and Nutrition
Outline the stages of food product development from concept to launch, naming the activity at each stage.
Design a sensory evaluation test (difference, ranking or hedonic) for a stated objective, including panel size, scale and serving protocol.
Classify food additives by function and give one permitted example and one legal limit consideration for each class.
Identify common adulterants in milk, oil, honey, spices and pulses, and describe the simple detection test for each.
Compare packaging materials (glass, metal, plastic, laminates) for barrier properties and select one for a given product.
Your checkpoint
A product development dossier for one new product containing concept note, sensory evaluation protocol with scorecard, additive justification table, and packaging selection rationale.
Entrepreneurship, Food Industry Practices and Emerging Technologies & Laboratory and Practical Skills in Food Science
Prepare a cost sheet for a small food enterprise covering raw material, processing, packaging, distribution and margin.
Explain the role of FSSAI licensing (registration, state, central) and the documents required for each tier.
Describe emerging technologies such as high pressure processing, pulsed electric field, ohmic heating and modified atmosphere packaging with one advantage and one limitation each.
Write the standard operating procedure for two laboratory determinations, including glassware, reagent and calculation.
Identify safety precautions and waste disposal rules for a food analysis laboratory.
Your checkpoint
A mini business plan of two pages for a small food unit with cost sheet, licensing tier justification, and two complete SOPs with calculation formulae.
Introduction to Food Science and Food Constituents & Food Chemistry: Water, Carbohydrates, Proteins, Lipids, Vitamins and Minerals & Food Microbiology and Food Spoilage & Food Processing and Preservation Technology & Food Safety, Hygiene, Quality Assurance and Food Standards & Food Product Development, Sensory Evaluation and Packaging & Food Additives, Adulteration and Nutrition & Entrepreneurship, Food Industry Practices and Emerging Technologies & Laboratory and Practical Skills in Food Science
Revise all nine domains using a one-page summary sheet per domain.
Complete two full-length timed mock papers and score above 70 percent on each.
Analyse every wrong answer and record the underlying concept gap rather than the question.
Rehearse numericals from domains 2, 4 and 9 under time pressure.
Recite key definitions, standards and legal limits from memory without referring to notes.
Your checkpoint
Two completed mock papers with an error log listing every mistake mapped to its domain and concept, plus nine revision summary sheets.
Milestones
Week 2: Score at least 70 percent on a self-made 25-question test covering domains 1 and 2, including all numerical types, without notes.
Week 4: Explain the D-value, z-value and F0 relationship aloud from memory and solve a fresh thermal process problem correctly in under 10 minutes.
Week 6: Produce a complete HACCP plan and a sensory protocol that a teacher or peer can review as technically correct, with no missing critical limit or scale definition.
Week 8: Achieve 70 percent or above on both timed mock papers and show an error log where every entry names the domain, concept and corrective action.