Course Name : Principles of Food Science and Nutrition
Principles of Food Science and Nutrition
Teacher
Dr. Ruby Pandey
Category
Core Courses
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Course Name : Principles of Food Science and Nutrition
Code(Credit) : CUTM1326(2-0-0)
Course Objectives
- Impart knowledge and develop an understanding of food science concepts and nutrition.
- Learn about different food processing methods and the physicochemical changes post-processing
- Understand the importance of food in balanced nutrition in sustaining health and preventing diseases
Learning Outcomes
| COs | Course Outcomes | Mapping COs with POs |
| CO1 | Apply the concept of food science to the processing and preservation of food | PO1, PO2 |
| CO2 | Provide guidance on food sources for balanced diet and nutrition | PO2 |
| CO3 | Insights and awareness about new trends in food processing and nutrition guidelines
|
PO1 |
Program Outcomes
PO1: Knowledge Enhancement : Demonstrate knowledge and understanding of essential facts, concepts,
principles and theories relating to Soil Science, Agronomy, Horticulture, Genetics and Plant Breeding,
Plant Pathology, Entomology and other such areas of agriculture.
PO2: Professional Enhancement : Understanding the value and processes of life-long learning and
professional development.
Course Syllabus
Concepts of Food Science (definitions, measurements, density, phase change, pH, osmosis, surface tension, colloidal systems etc.); 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 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.
Reference Books
1. Sumati R. Mudambi, Shalini M.Rao and M.V. Rajagopal. 2006. Food Science, 2nd Ed. New Age International(P) Limited, New Delhi.
2. Martin Eastwood. 2003. Principles of Human Nutrition. Blackwell Science Ltd., Oxford.
3. Norman N.Potter. 1998. Food Science, 5th Ed. Springer Science+ Business Media, New York.
4. P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC Press, Boca Raton, FL, USA.
5. Marcus Karel and Darvl B.Lund. 2003. Physical Principles of Food Preservation, 2nd Ed. Marcel Dekker, Inc., NY,USA.
6. Gerald Wiseman. 2002. Nutrition and Health. Taylor & Francis, London. 10. An Introduction to Nutrition, v.1.0
Session Plan
Session 1
Water and Physical Characteristics of Foods
PDF -Water
PDF -Physical Characteristics of Food - Basic definitions
Video -Osmosis
Session 2
Physical Characteristics of Foods - 2
PDF -Physical Characteristics of Food - Colloidal Systems
Video -Suspension and Colloidal Sytems
Session 3
Food Composition and Chemistry - Carbohydrates
PDF -Carbohydrates - Properties
PDF -Carbohydrates - Di and Polysaccharides
Video -Carbohydrates and Sugars Biochemistry
Session 4
Food Composition and Chemistry - Proteins
PDF -Proteins - Properties and Amino Acid Structures
PDF -Proteins - Structure
Video -Protein Structure and Function
Video -Why is Protein Structure Important
Session 6
Food Composition and Chemistry - Vitamins
PDF -Fat Soluble vitamins
PDF -Water Soluble Vitamins
Video -The ABCD's of Vitamins
Video -Water Soluble Vitamins - An overall nutrient window
Video -How do Vitamins Work
Session 7
Food Composition and Chemistry - Mineral Nutrition
PDF -MIneral Nutrition - Properties
PDF -Micro Minerals
Video -Macro Minerals - The seven major minerals of Human Nutrition
Video -Trace Minerals
Session 8
Food Microbiology - General Characteristics of Algae, Yeast, Protozoa, and Fungi
PDF -Algae, Protozoa, Yeasts and Fungi
Video -Microbial Classification and Characteristics
PDF -Bacteria
Session 9
Microbial Spoilage of Foods
PDF -Microbial Spoilage of Foods
Video -Food Spoilage Organisms
Session 10
Production of Fermented Foods
PDF -Production of Fermented Foods
Video -The Science of Fermenting Foods
Session 11
Methods of Food Preservation - Low Temperature
PDF -Preservation - Low Temperature
Video - Use of Low Temperature in Preservation
Session 13
Methods of Food Preservation - Irradiation
PDF -Preservation - Irradiation
Video -Preservation by Irradiation
Video -Irradiation in Food Processing
Video -Gamma Irradiation
Session 14
Methods of Food Preservation - Drying and Dehydration
PDF -Preservation - Drying and Dehydration
Video -Food Dehydration Systems
Session 15
Methods of Food Preservation - Chemicals
PDF -Preservation - Chemicals
Video -5 chemicals that you eat in everything
Video -Are food preservatives bad for you?
Video -Food Additive role in Preservation
Session 16
Malnutrition, Balanced Diet, Menu Planning
PDF -Balanced Diet
Video -Malnutrition in India
Video -How to create a healthy plate
Video -Healthy Aging with Nutrition
Session 17
Carbohydrate Metabolism
PDF -Energy Metabolism
Video -Carbohydrate Metabolism
Video -Carbohydrate Metabolism Summary
Session 18
Protein Metabolism
PDF -Protein Metabolism
Video -From DNA to Protein
Video -Protein Synthesis
Session 20
Emerging Trends in Food Science
PDF -Emerging Trends in Food Technology
Video -Food farming in the age of Climate Change
Video -Food Menu of 2030
Video -Rise of Smart Agriculture
Case Studies
Case Studies
Our Main Teachers
Presently, I am working as an assistant professor in the Department of Agriculture Engineering, CUTM, Paralakhemundi, Odisha. I have done Ph.D. in the Agricultural and Food Engineering Department of the Indian Institute of Technology Kharagpur and have carried out my research on the topic “Microwave assisted solvent extraction of rice bran oil”. I have done M.Tech. […]
Dr. Kakani has a PhD in Food Science and Technology, an MS (Food Science and Technology) with emphasis on food microbiology, and MAB (Master in Agribusiness Management) from Texas A&M University, College Station, USA. She holds a bachelor’s degree in Agricultural Sciences from Acharya NG Ranga Agricultural University, Hyderabad. She specializes in the area of […]
Completed B. Tech (2008-2012) in Agricultural Engineering from CAET, OUAT. Qualified M. Tech (2012-2014) from the same university with specialization in Food Process Engineering. I completed my Ph.D. Degree from the National Institute of Technology in Food Process Engineering. My aim is to pursue a challenging career and contemplate working in an academic institution with […]