Semester VII
Food Science and Nutrition
EC 4119 · 4 (3+1) credit hours
Syllabus
Topic-wise syllabus
Elective course. Students choose five electives in Semester VII.
Theory
12 topics · 40 lectures
| No. | Topic | Lectures |
|---|---|---|
| Unit I | ||
| 1 | Introduction on fundamentals of foods and human nutrition | 2 |
| 2 | Basic food groups; Concept of balanced diets; Recommended Daily Allowances (RDA) for various age groups | 3 |
| 3 | Biochemical composition, energy and food value of various food grains, fruits and vegetables | 3 |
| 4 | Carbohydrates, proteins, fats as nutrients and their interactions | 4 |
| 5 | Physio-chemical, functional and nutritional characteristics of essential nutrients - sources and functions | 4 |
| Unit II | ||
| 6 | Nutritional requirements, malnutrition, inborn errors of metabolism, deficiency diseases | 4 |
| 7 | Digestion, absorption, transport and metabolism of nutrients in human system | 3 |
| 8 | Protein quality evaluation | 3 |
| 9 | Biochemical and nutritional aspects of vitamins, minerals, nutraceuticals, antioxidant, antinutritional factors and biochemistry of post-harvest storage, losses during processing | 6 |
| Unit III | ||
| 10 | Effect of cooking, processing and preservation on nutrients of different food products | 3 |
| 11 | Biochemical aspects of food spoilage; Food fads, food safety and quality standards | 2 |
| 12 | Enzymes in food industry, food additives, nutritional quality of plant, animal, dairy, marine and fermented products | 3 |
Practical
9 topics
| No. | Topic |
|---|---|
| 1 | Proximate analysis of foods |
| 2 | Calorific value of foods |
| 3 | Estimation of vitamins |
| 4 | Estimation of phenols |
| 5 | Estimation of flavonoids |
| 6 | Estimation of carotenoids |
| 7 | Estimation of antinutrients like Phytate/Oxalate |
| 8 | Estimation of Trypsin and Chymotrypsin inhibitor activities |
| 9 | Limiting amino acids in food stuff |
Study material
Notes
Hindi
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English
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