Food Informatics detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-V scheme and its subjects refer to Food Tech Professional Elective-V syllabus scheme. The detailed syllabus of food informatics is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Role of functional foods against metabolic syndrome like diabetics, celiac diseases. Potential benefits (like antioxidant, anticancer activity) of active compounds present in the food materials (herbs, fruits, & vegetables) – proteins and phytochemicals like – Carotenoids, Lycopene, Xanthophylls, lutein, Sulfides, Polyphenolics, Flavonoids, Naringin, Quercetin, Anthocyanidins, catechins, Flavones, Prebiotics / Probiotics, Fructo oligosaccharides, Lactobacillus, Phyto estrogens: Isoflavones, daidzein, Geebustin, lignans, Tocopherols, etc.
Unit II
SEQUENCE DATABASE 9
Introduction to bioinformatics tools: Sequence database – Nucleotide, protein, Literature Databases, Composite Databases (NRDB), Genome Databases- (Viral genome database (ICTV db)), Bacterial Genome database (GOLD, MBGD), Organism specific database. file formats, Introduction to sequence alignment (only general ideas, not algorithm) – Local and global, pair wise and multiple, BLAST. Small compound database – PubChem, ChemSpider, ZINC, ChEMBl, Drug Bank, Flavornet (Volatile compounds form the literature based on GC-MS), SuperSweet (Database – Carbohydrates & artificial sweeteners).
Unit III
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Unit IV
IN Silico Models 9
Introduction to Molecular docking, Structure Based methods to identify lead components, Energy minimization tool, Denovo ligand design, molecular docking and molecular simulation case studies.
Unit V
NVITRO Models 9
Introduction – preparation of cell culture media and its requirements. Preservation cell line cultures – cryopreservation. Facts of cell line contamination; cell line studies: Anti-diabetic, Anti-Cancer, and Anti-inflammation activity. cytotoxicity by MTS assay. Case studies.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the facts and importance’s of phytochemicals.
- Evaluate the structural prediction and refinement of organic molecules.
- Able to discuss about the various types of sequence database
- Apply the fundamental conceptual of both In-silico and Invitro methods.
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.