Food Science & Processing

COURSE LAYOUT

1. Concept of Nutrition and Functions of Food
2. Scope of Human Nutrition
3. Classification of nutrients, Recommended Dietary Allowances
4. Energy in Human Nutrition

1. Energy requirements for humans
2. Basal Metabolic Rate
3. Sources and Functions of Carbohydrates, Proteins and Fats
4. Digestion & absorption of carbohemic index, glycemic load original

1. Dietary fibre – classification and composition, nutritional significance
2. Protein quality
3. Digestion and absorption of lipids
4. Water – Functions and Requirements

1. Minerals and Trace Elements
2. Fat soluble Vitamins - Physiological role, bioavailability, sources, deficiency andexcess
3. Water Soluble Vitamins
4. Assessment of nutritional status

1. Basic terminology used in food Preparation
2. Methods of cooking
3. Structure, Composition and Nutritive Value of Cereals, Millets and Pulses
4. Structure, Composition and Nutritive Value of Fruits and Vegetables

1. Nutritional aspects and use of vegetables and fruits
2. Structure, Composition and Nutritive Value of Milk and Milk Products
3. Structure, composition and Nutrition and Nutritive value of Nuts and oilseeds
4. Structure, Composition and Nutritive value of Meat and Fish

1. Meat types selection spoilage preservation cooking
2. Fundamentals of Food and Nutrition – Eggs
3. Structure, composition and nutritive value of Egg and Poultry
4. Types of Sugars and nutritional contribution of sugars

1. Uses of sugar in cookery
2. Role of Spices, Herbs and condiments
3. Production, processing, cost and nutritional aspects of beverages
4. Food supplementation, substitution, fortification and enrichment

1. Food Adulteration
2. Food Standards
3. Importance of sanitation and hygiene in food
4. Post harvest handling, Marketing and Distribution of Foods

1. Laws governing food service establishments
2. Laws concerning hygiene and safety
3. Menu planning, purchasing and storage of food for quantity food production
4. Common nutritional problems in India