FST – 362

FST – 362: PRINCIPLES OF FOOD SCIENCE AND NUTRITION

Credit:2(2+0)

THEORY:

Concepts of Food Science (Properties of food: physical, chemical and sensory: their measurements); Food composition and chemistry (water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, miscellaneous bioactives, important reactions); Food microbiology (bacteria, yeast, moulds, spoilage of fresh & processed foods, Production of fermented foods); Principles and methods of food processing and preservation (use of heat, low temperature, chemicals, radiation, drying, high pressure processing, microwave processing, etc.); Food and nutrition, Malnutrition (over and under nutrition), nutritional disorders; Energy metabolism (carbohydrate, fat, proteins); Balanced/ modified diets, Menu planning, New trends in food science and nutrition., Fortification and enrichment of food, National programmes and role of national and international agencies in improving nutritional status of the community.