Food Science & Nutrition Syllabus - BHM (TU)

Course Objectives

The purpose of this course is to provide the students with basic knowledge on nutrients and their role on human health, food sanitation and hygiene, food preservation, and internationally accepted food safety management system.

Course Description

This course presents a thorough and systematic coverage of theoretical and practical aspects of introduction of food, nutrients and nutrition, food microbiology, food contamination and spoilage, food hygiene, food safety and management system.

Course Details

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

References:

Swaminathan , M. Advance Textbook on Food and Nutrition, vol. 1 and 2 , The Banglore Printing and publishing co. Ltd., India

Fraizer, W.C., and Westhoff D.C. Food Microbiology: New Delhi: Tata McGraw-Hill publishing company ltd.

Jay, J.M. Modern Food Microbiology: CBS publishers and Distributers

Roday, S. Food Hygiene and Sanitation: New Delhi: Tata McGraw, Hill Publishing Company Limited, New Delhi, India