AKTU Food Science & Nutrition (BOE313 / BOE413) Syllabus PDF – B.Tech Open Elective

OBJECTIVE: To provide basic knowledge of basic fundamental aspects of Food Science,Food Composition, Nutritional value, Food Processing & Preservation operations. A basic idea of Food Packaging and Quality and Safety of Foods . It also includes an overview of the status of Food Processing Sector in India.

COURSE OUTCOME: After successful completion of the course the students will be able to:

• Understand the scope and status of Food Processing sector in India.
• Understand the basics of Food com[position and Nutritional value of foods
• Be familiar with the importance of Balanced diet and nutritional deficiency diseases.
• Have a basic idea of Food Processing & Preservation operations.
• Gain insight into the Quality and Safety aspects of foods . COURSE DETAILS: Units S.No. Contents Lecture

1. 1.1 Introduction to Food Science. Functions of Foods. Food Groups. Food Pyramid. Chemical 5 constituents of foods and their properties. 1.2 Concept of Food Nutrition, Relation of Nutrition to good health. Malnutrition: Causes 4 and Effects. Common Nutritional deficiency diseases.
2. 2.1 Energy requirements of the body. Determination of won energy needs. Calorific value of 5 foods. Digestion process and Utilization of nutrients in the human body. 2.2 Diets during a normal Life cycle. Nutritional requirements for various age groups. 4 Recommended Dietary Allowances (RDA) or Intakes (RDI). Balanced diet.
3. 3.1 Basic concept of Food Processing and Food Preservation. Commonly used terms as 6 Cooking, Roasting, Broiling, Poaching, Stewing, Simmering, Marinating, Blanching, Baking, Pasteurization etc.. 3.2. General Principles of Food Preservation. A brief outline about methods employed for 6 Food Preservation
4. 4.1 Quality: Various definitions of Quality, Quality Attributes of foods. Quailty Control Cycle. 4 Concept of Total Quality Management (TQM). Names of Regulatory and Accreditation Bodies. 4.2 Food Security and Food safety, Meaning and its significance. Food Borne Illness. 4 Adulteration in Foods, Concept of HACCP.
5. 5.1 Food Packaging. Types of Packages. Desirable attributes of Food Package, Food Package 4 Label and its declaration. Brief Guidelines regarding the same. 5.2 Food Processing Sector in India: Various types of Food Processing Industries, Growth, 3 Opportunities and Challenges. Present status. 45 S.No Name of Authors / Books / Publishers 1 Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & 2007 Distributors Pvt. Ltd., 2 Shubhangini A. Joshi, Nutrition and Dietetics, 4 th Edition , Tata Mc GrawHill Publishing 2017 Company Ltd.

3 2015 4 B.Srilakshmi, Food Science, 7 th Edition, New Age International (P) Ltd., New Delhi 2018