Principles of Food Science and Nutrition


Dr. Kakani Grihalakshmi


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Course Name : Principles of Food Science and Nutrition

Code(Credit) : CUTM1326(2-0-0)

Course Objectives

Give introduction to aspects of food and nutrition.
Know the principles involving various food preservation methods.
Gain knowledge of the role of nutrition in sustaining health and preventing diseases

Learning Outcomes

Understand both fundamental and applied aspects of food science.
Provides for fundamental understanding of food chemistry, and food microbiology.
Gain insights about role of specific nutrients in maintaining health and identifying nutrient specific foods.

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

Session 3

Session 5

Food Composition and Chemistry - Fats

PDF -Lipids

Video -Fats Biochemistry

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 12

Methods of Food Preservation - Heat

PDF -Preservation - Heat
Video -History of Cannng

Session 13

Session 14

Methods of Food Preservation - Drying and Dehydration

PDF -Preservation - Drying and Dehydration
Video -Food Dehydration Systems

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

Session 18

Protein Metabolism

PDF -Protein Metabolism
Video -From DNA to Protein
Video -Protein Synthesis

Session 19

Fat Metabolism

PDF -Lipid Metabolism
Video -Fatty Acid Synthesis
Video -Lipid Metabolism

Case Studies

Case Studies

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    Our Main Teachers

    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 […]