Food Science & Nutrition syllabus

Food Science & Nutrition

• 1 Introduction to Food (5 LHs)

  • Definition of food
  • Functions of Food: Physiological, Psychological and Social functions
  • Classification of Food Groups on the basis of nutritive value
  • Significance of food groups
• 2 Nutrients and Nutrition (10 LHs)

  • Micronutrients and Macronutrients
  • Carbohydrates and Dietary Fibers
  • Proteins and Amino Acids
  • Lipids and Cholesterol
  • Water Soluble and Fat Soluble Vitamins
  • Minerals and Water
  • Balanced diet and Recommended Dietary Allowances (RDA)
  • Malnutrition: PEM, IDD, VAD and IDA
• 3 Food Microbiology (6 LHs)

  • Bacteria, Virus, Yeast and Molds
  • Factors Affecting the Growth of the Microorganisms in Food
• 4 Food Contamination and Spoilage (9 LHs)

  • Primary Sources of Food Contamination
  • Cross Contamination and its Preventive Measures
  • Causes of Food Spoilage
  • Methods and principle of food preservation
• 5 Food Hygiene (6 LHs)

  • Personal Hygiene practices
  • Cleaning and Sanitizing the Food Contact Surfaces
  • Methods of Dish Washing
  • Food hygiene in Food Cycle
• 6 Food Safety Management Systems (4 LHs)

  • Definition of Food Safety
  • History of Hazard Analysis Critical Control Point (HACCP)
  • HACCP principles and benefits of Implementation
• 7 Environmental Hygiene (2 LHs)

  • Kitchen Design and Sanitation
  • Waste Disposal methods
• 8 Demonstration (6 LHs)

  • Demonstration of Bacteria, Yeast and Molds Under Microscope
  • Examination of Sanitary Condition of Utensils in Kitchen
  • Effectiveness of Different Cleaning and Sanitizing Agents on Dish Washing
  • Assessment of Personal Hygiene of a Food Handler by Cotton Swab Plating Method