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

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

Our Main Teachers

Dr. Ruby Pandey

Food Processing Domain Coordinator
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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 […]