Syllabus For The Subject FOOD SCIENCE NUTRITION

UNIT - 01

"MICROBIOLOGY" - INTRODUCTION - CLASSIFICATION OF MICROBIOLOGY - BACTERIA -

MORPHOLOGY - FACTORS AFFECTING BACTERIAL GROWTH - BENEFICIAL AND

HARMFUL EFFECTS OF BACTERIAL ACTIVITY - YEAST - MORPHOLOGY, ECONOMIC

IMPORTANCE - HARMFUL AND BENEFICIAL EFFECT

UNIT - 02

"MOULD" - MORPHOLOGY - ECONOMIC IMPORTANCE - HARMFUL AND BENEFICIAL

EFFECT - FOOD BORNE ILLNESS - BACTERIAL - FOOD BORNE DISEASES / CLOSTRIDIUM

PEFRINGENS - GASTEORITS - E.COLE - BACILLUS CEREUS. FOOD BORNE POISONINGS -

INFECTIONS AND INTOXICATIONS NON BACTERIAL - MYCOTOXINS - VIRUSES - FOOD -

BORNE PARASITES - SEAFOOD TOXICANTS - POISONING BY CHEMICALS

UNIT - 03

"COMMON DISINFECTANTS" - DEFINITION - COMMON DISINFECTANTS USED IN WORKING

SURFACES - KITCHEN EQUIPMENT - DISHWASHING ETC., STERILIZATION - KITCHEN AND

SERVICE EQUIPMENT - MILK, WATER, ETC., PASTEURIZATION OF MILK - LTST AND HTST

METHOD . UHT METHOD

UNIT - 04

"PRESERVATION OF FOOD" - PRINCIPLES OF FOOD PRESERVATION - LOW

TEMPERATURE - HIGH TEMPERATURE - DRYING - CANNING OF FOOD - IRRADIATES

CHEMICAL PRESERVATION

UNIT - 05

"FOOD QUALITY" - INTRODUCTION - IMPORTANCE - MEASUREMENT OF FOOD QUALITY -

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP). CARBOHYDRATES -

IDENTIFICATION OF CARBOHYDRATES - COLOR REACTION - SEPARATION BY

CHROMATOGRAPHY - OPTICAL ACTIVITY - OTHER QUANTITATIVE DETERMINATIONS

UNIT - 06

"CHANGES DURING COOKING" - SOLUBILITY - HYDROLYSIS - GELATINIZATION OF

STARCH RETROGRADION - SYNERGIES - STALING OF BREAD

UNIT - 07

"PROTEIN AND FAT" - PROTEINS - CHEMICAL PROPERTIES OF PROTEINS - NATIVE AND

DENATURED PROTEINS - DENATURED AGENT FOAMS - DETERMINATION OF PROTEIN IN

FOODS - EFFECT OF HEAT TREATMENT - FAT - IDENTIFICATION OF FATS - CHEMICAL

PROPERTIES OF FAT - RANCIDITY OF FATS AND TYPES - HYDROGENATION OF FATS -

CHANGES DURING COOKING - REVERSION, SHORTENING - FACTORS AFFECTING

SHORTENING

UNIT - 08

"NUTRITION" - INTRODUCTION OF NUTRITION - DEFINITION OF NUTRIENTS -

CLASSIFICATION OF NUTRIENTS - FOOD GROUPS - FUNCTIONS OF FOOD TO MAN -

FOOD FACTORS - CARBOHYDRATES - PROTEINS AND FATS - COMPOSITION -

CLASSIFICATION - SOURCES - FUNCTIONS - DAILY REQUIREMENT - DIGESTION AND

ALSO ABSORPTION - EXCESS AND DEFICIENCY

UNIT - 09

"MINERALS AND VITAMINS" - MINERALS - CLASSIFICATION - MINERALS - MAJOR

MINERALS -TRACE ELEMENTS - FUNCTIONS - SOURCES - DAILY REQUIREMENTS -

EXCESS AND DEFICIENCY - DIGESTION AND ABSORPTION - VITAMINS - CLASSIFICATION

- FAT - SOLUBLE AND H2O SOLUBLE VITAMINS - FUNCTIONS - SOURCES - DAILY

REQUIREMENTS - EXCESS AND DEFICIENCY - NUTRITIONAL LOSSES DURING COOKING

UNIT - 10

"ENERGY" - DEFINITION - CALORIE - KILO CALORIE - JOULE - NEWTON ENERGY

REQUIREMENTS OF DIFFERENT AGE GROUPS - MEASUREMENT OF ENERGY

REQUIREMENTS - BASAL METABOLIC RATE - DEFINITION - MEASUREMENT AND

FACTORS AFFECTING BMR

UNIT - 11

"WATER" - IMPORTANCE - DISTRIBUTION IN BODY - WATER BALANCE DEFICIENCY OF

WATER INTAKE - O.R.S (ORAL DEHYDRATION SOLUTION) DIET - IMPORTANCE OF DIET -

PRINCIPLES OF PLANNING DIETS - BALANCED DIET - MEANING AND IMPORTANCE

UNIT - 12

"BALANCED DIETS FOR DIFFERENT AGE GROUPS" - PREPARATION OF BALANCED DIETS

FOR DIFFERENT AGE GROUPS - MALNUTRITION - DEFINITION - CLASSIFICATION -

SOCIAL ASPECT OF MALNUTRITION - MALNUTRITION AND INFED ORGANIZATION

PREVENTING MALNUTRITION - OVER NUTRITION - OBESITY - CLASSIFICATION - ILL

EFFECTS OF OBESITY