Syllabus
Theory
Introduction on fundamentals of foods and human nutrition; Basic food groups; Concept of balanced diets; Recommended Daily Allowances (RDA) for various age groups; Biochemical composition, energy and food value of various food grains, fruits and vegetables; Carbohydrates, proteins, fats as nutrients and their interactions; Physio-chemical, functional and nutritional characteristics of essential nutrients- sources and functions, Nutritional requirements, malnutrition, inborn errors of metabolism, deficiency diseases; Digestion, absorption, transport and metabolism of nutrients in human system; Protein quality evaluation. Biochemical and nutritional aspects of vitamins, minerals, nutraceuticals, antioxidant, antinutritional factors and biochemistry of post-harvest storage, losses during processing. Effect of cooking, processing and preservation on nutrients of different food products, biochemical aspects of food spoilage; Food fads, food safety and quality standards. Enzymes in food industry, food additives, nutritional quality of plant, animal, dairy, marine and fermented products.
Practical
Proximate analysis of foods; calorific value of foods; Estimation of vitamins, mineral, phenols and flavonoids, carotenoids, antinutrients like Phytate/ Oxallate, Trypsin and Chymotrypsin inhibitor activities, microbial quality in foodstuff.