FD3411: Biochemistry and Nutrition Laboratory syllabus for Food Tech 2021 regulation

Biochemistry and Nutrition Laboratory 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 laboratory is as follows.

Course Objectives:

The course aims to enable the students to practically understand

• Principles behind the qualitative and quantitative estimation of biomolecules.
• The quantitative methods in assessing nutritional status of individuals and groups.

List of Experiments:

1. Units of volume, weight, density and concentration measurements and their range in biological measurements. Demonstration of proper use of volume and weight measurement devices.
2. Preparation of buffer -titration of a weak acid and a weak base.
3. Qualitative tests for carbohydrates – distinguishing reducing from non-reducing sugars and keto from aldo sugars.
4. Quantitative method for amino acid estimation using ninhydrin – distinguishing amino from amino acid.
5. Protein estimation by Biuret and Lowrys methods.
6. Protein estimation by Bradford and spectroscopic methods.
7. Extraction of lipids and analysis by TLC.
8. Enzymatic assay phosphatase from potato.
9. Nutritional anthropometry – Standards for reference – WHO, Body Mass Index and reference value
10. Techniques of measuring height, weight, head, chest and arm circumference, waist to hip ratio, skin-fold thickness, Calculation of percent Body fat using skin folds callipers
11. Calculation of the calories from nutrient composition of foods
12. Comparison of Food Composition data bases

Course Outcomes:

At the end of the course the students would be able to

1. understand the experimental protocols for qualitative and quantitative analysis of biomolecules.
2. familiarize with the calculation of energy values of foods and composition table.
3. gain knowledge of Nutritional anthropometry techniques.

Text Books:

1. Gupta. R.C. and Bhargavan. S. Practical Biochemistry. 5th Edition, CBS Publishers and Distributors 2013.
2. David T. Phummer. Introduction of Practical Biochemistry, 3rd Edition. McGraw- Hill Publishing co. 2017.
3. Mann, Jim and Stewart Truswell Essentials of Human Nutrition. 3rd Edition. OxfordUniversity Press, 2007.

Reference Books:

1. R.K. Murray, D.K. Granner, P.A. Mayes and V.W.Rodwell, Harpers Biochemistry.McGraw- Hill Co. 26th Edition. 2003.
2. Thomas M. Devlin. Textbook of Biochemistry with clinical correlations. Wiley Publishers.7th Edition. 2010.
3. Gibney, Michael J., et al., Introduction to Human Nutrition. 2nd Edition. Blackwell, 2009.

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.