Biochemistry and Nutrition detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University 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 4th Sem scheme and its subjects, do visit Food Tech 4th Sem 2021 regulation scheme. The detailed syllabus of biochemistry and nutrition is as follows.
Course Objectives:
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Unit I
INTRODUCTION TO BIOMOLECULES 5 Basic principles of organic chemistry, role of carbon, types of functional groups, biomolecules, chemical nature of water, pH and biological buffers.
Unit II
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Unit III
AN OVERVIEW OF NUTRITION AND ENERGY BALANCE 5 Definition, six classes of nutrients, calculating energy values from food, using the RDA, nutritional status, nutritional requirement, malnutrition, nutritional assessment of individuals and populations, dietary recommendations, Balanced diet planning Diet planning principles, dietary guidelines; Glycemic and Non-glycemic carbohydrates, health effects of fiber and starch intake food groups, exchange lists, personal diet analysis; Digestion, Absorption and Transport Anatomy and physiology of the digestive tract, mechanical and chemical digestion, absorption of nutrients. Energy balance; body weight and body composition; health implications; obesity, BMR and BMI calculations.
Unit IV
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Unit V
INTERMEDIARY METABOLISM AND REGULATION 13 Enzymes, introduction to biocatalysts, metabolic pathways, primary and secondary metabolites. Glycolysis, TCA cycle, gluconeogenesis, pentose phosphate shunt, glyoxalate shunt, fatty acid synthesis and oxidation, reactions of amino acids, deamination, transamination and decarboxylation, urea cycle, Bioenergetics – High energy compounds, electronegative potential of compounds, respiratory chain, ATP cycle, calculation of ATP yieldduring oxidation of glucose and fatty acids.
Course Outcomes:
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Text Books:
- Nelson, D.L. and M.M. Cox, Lehningers Principles of Biochemistry, 4th Edition, W.H. Freemen & Co., 2005.
- Satyanarayana, U. and U. Chakerapani, Biochemistry 3rd Rev. Edition, Books & Allied (P) Ltd., 2006.
- Rastogi, S.C. Biochemistry 2nd Edition, Tata McGraw-Hill, 2003.
- Mann, Jim and Stewart Truswell Essentials of Human Nutrition. 3rd Edition. Oxford University Press, 2007.
- Gibney, Michael J., et al., Introduction to Human Nutrition. 2nd Edition. Blackwell,2009.
Reference Books:
- Berg, Jeremy M. et al. Biochemsitry, 6th Edition, W.H. Freeman & Co., 2006.
- Voet, D. and Voet, J.G., Biochemistry, 3rd Edition, John Wiley & Sons Inc.,2004.
- Gropper, Sareen S. and Jack L.Smith Advanced Nutrition and Human Metabolism. 5th Edition. Wadsworth Publishing, 2008.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 4th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.