Food Science & Processing
CEC and English and Foreign Languages University via Swayam
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Overview
Certificate Programme in Food Science & ProcessingThis course is designed to give students a broad overview of the field of Food Science & Processing, emphasizing on significant concepts, theory, and research.
This course will try to answer such questions as:
- How to know the nutritional quality of food
- How to plan balanced diets for various age groups
- What are the nutrients important for the body and the role they play
Syllabus
COURSE LAYOUT
WEEK - 01 Objective- Concept of Nutrition and Functions of Food
- Scope of Human Nutrition
- Classification of nutrients, Recommended Dietary Allowances
- Energy in Human Nutrition
WEEK - 02 Objective
- Energy requirements for humans
- Basal Metabolic Rate
- Sources and Functions of Carbohydrates, Proteins and Fats
- Digestion & absorption of carbohemic index, glycemic load original
WEEK - 03 Objective
- Dietary fibre – classification and composition, nutritional significance
- Protein quality
- Digestion and absorption of lipids
- Water – Functions and Requirements
WEEK - 04 Objective
- Minerals and Trace Elements
- Fat soluble Vitamins - Physiological role, bioavailability, sources, deficiency andexcess
- Water Soluble Vitamins
- Assessment of nutritional status
WEEK - 05 Objective
- Basic terminology used in food Preparation
- Methods of cooking
- Structure, Composition and Nutritive Value of Cereals, Millets and Pulses
- Structure, Composition and Nutritive Value of Fruits and Vegetables
WEEK - 06 Objective
- Nutritional aspects and use of vegetables and fruits
- Structure, Composition and Nutritive Value of Milk and Milk Products
- Structure, composition and Nutrition and Nutritive value of Nuts and oilseeds
- Structure, Composition and Nutritive value of Meat and Fish
WEEK - 07 Objective
- Meat types selection spoilage preservation cooking
- Fundamentals of Food and Nutrition – Eggs
- Structure, composition and nutritive value of Egg and Poultry
- Types of Sugars and nutritional contribution of sugars
WEEK - 08 Objective
- Uses of sugar in cookery
- Role of Spices, Herbs and condiments
- Production, processing, cost and nutritional aspects of beverages
- Food supplementation, substitution, fortification and enrichment
WEEK - 09 Objective
- Food Adulteration
- Food Standards
- Importance of sanitation and hygiene in food
- Post harvest handling, Marketing and Distribution of Foods
WEEK - 10 Objective
- Laws governing food service establishments
- Laws concerning hygiene and safety
- Menu planning, purchasing and storage of food for quantity food production
- Common nutritional problems in India
Taught by
Dr.V.Vijaya Lakshmi,
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