Unit 1: Introduction to Food LH 5
Introduction: Definition of food, Functions of food: physiological, psychological and social functions, Classification of food groups: cereals, pulses, nuts and oilseeds, vegetables, fruits, milk and milk products, egg, meat and poultry, fats and oil, sugar and confectionary, spices.
Unit 2: Nutrients and Nutrition LH 10
Introduction: Definition of nutrients, Micronutrients and Macronutrients. Introduction of Carbohydrates: Monosaccharide, Oligosaccharides, Polysaccharides, Dietary Fibers, functions of carbohydrates. Introduction of Proteins: Amino acids, essential amino acids, complete protein, partially, complete protein, incomplete protein, sources of protein, and functions of protein. Introduction of Lipids: Essential and non-essential fatty acids, functions of lipid, cholesterol. Introduction of Vitamins: General functions of water soluble and fat soluble vitamins. Introduction of Minerals: General functions of minerals. Introduction of Water: General functions of water, Loss of nutrients during blanching, heat processing and milling.
Introduction to Balanced diet: Recommended Dietary Allowances (RDA), Malnutrition.
Unit 3: Food Microbiology LH 6
Introduction to food microbiology, Important characteristics of bacteria, virus, yeast and molds, usefulness, Factors affecting the growth of the microorganisms in food: water activity, pH, nutrient content, temperature, presence of the oxygen.
Unit 4: Food Contamination and Spoilage LH 9
Introduction: Definition of food contamination, primary sources of food contamination, cross contamination and its preventive measures. Causes of food spoilage, growth and activity of microorganisms, chemical reactions, natural enzymes, damage by animal, insects, and rodents. Introduction: Methods of food preservation, pasteurization, canning, refrigeration, freezing, increasing the acidity, drying, using chemical preservatives.
Unit 5: Food Hygiene LH 6
Introduction of Food Hygiene: Necessity of personal hygiene, general personal hygiene practices, Cleaning and sanitizing the food contact surfaces: cleaning and sanitizing agents, the methods of dish washing, the three bucket method, the sink method, mechanical dish washing, Food cycle (receiving, storing, preparation and service).
Unit: 6: Food Safety Management Systems LH 4 Introduction: Definition of food safety, History of Hazard Analysis Critical Control Point (HACCP), HACCP principles, benefits of HACCP implementation in food Industry.
Unit 7: Environmental Hygiene LH 2
Introduction, Garbage disposal, kitchen design and sanitation.
Unit 8: Demonstration: LH 6
Demonstration of bacteria, yeast and molds under microscope; Examination of sanitary condition of utensils in kitchen; Determination of the effectiveness of different cleaning and sanitizing agents on dish washing; Assessment of personal hygiene of a food handler by cotton swab plating method