Food Chemistry and Nutrition detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8305), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 3rd sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 3rd Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food chemistry and nutrition is as follows.”
Course Objective:
- The course aims to develop the knowledge of students in the basic area of Food Chemistry.
- This is necessary for effective understanding of food processing and technology subjects.
- This course will enable students to appreciate the similarities and complexities of the chemical components in foods.
Unit I
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Unit II
Carbohydrates
Simple Sugars: mono and disaccharides, Properties, Caramelization, Maillard reaction;Sugar alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods. Polysaccharides: Starch- Structure, Properties, Functional role in food system, Modified starches, Resistant starch, Starch hydrolysates, Applications in food industry.Non-starch polysaccharides:Pectins, Gums &Hydrocolloid, Fiber – Cellulose and hemicellulose; Food sources, functional role and uses in foods.Digestion and absorption of carbohydrates, lactose intolerance; Glycemic and Non-glycemic carbohydrates, blood glucose regulation, recommendations of sugar intake for health, health effects of fiber and starch intake, Artificial sweeteners; Importance of blood sugar regulation, Dietary recommendations for NIDDM andIDDM
Unit III
Proteins and Lipids
Review of protein structure and conformation; Properties and reactions of proteins in food systems: Dissociation, optical activity, solubility, hydration, swelling, foam formation and stabilization, gel formation, emulsifying effect, thickening and binding, amino acids in Maillard reaction, denaturation; Food enzymes ; Texturized proteins; Food sources, functional role and uses in foods.Review of structure, composition and nomenclature of fats. Non-glyceride components in fats and oils; Properties of fats and oils: crystal formation, polymorphism, melting points, plasticity,
isomerisation, unsaturation; Modification of fats: hydrogenation- cis and trans isomers, interesterification, acetylation, winterization; Hydrolytic rancidity and oxidative rancidity; radiolysis Shortening power of fats, tenderization, emulsification, frying – smoke point, auto oxidation,
polymerization; Fat replacements; Food sources, functional role and uses in foods. Lipid digestion, absorption and transport; Functions of the triglycerides; essential fatty acids- n-3 and n-6 fatty acids; trans fatty acids, Medium Chain Triglycerides, phospholipids and sterols; Health effects and recommended intakes of lipids. Digestion and absorption of proteins; Functions of proteins; amino acids, Recommended intakes of proteins, Deficiency- short term and long term effects.
Unit IV
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Unit V
Metabolism, Energy Balance and Body Composition
Review of catabolic and anabolic pathways of glucose, fats and amino acids; Definition, units, calorific value of foods – bomb calorimeter; energy requirements – basal metabolism, specific dynamic action of foods, energy balance, direct and indirect calorimetry, physiological energy value of foods; Energy Balance and Body Composition: Energy balance; body weight and body composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell development; hunger, satiety and satiation; dangers of weight loss; how to identify unsafe weight loss schemes; treatment of obesity; attitudes and behaviors toward weight control.
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the various food groups; the nutrient components (macro and micro), proximate composition.
- Be able to understand and identify the non-nutritive components in food, naturally present.
- Understand and use effectively, food composition tables and databases.
- Grasp the functional role of food components and their interaction in food products in terms of colour, flavour, texture and nutrient composition
Text Books:
- Chopra, H.K. and P.S. Panesar. Food Chemistry. Narosa, 2010.
- Meyer, Lillian Hoagland. Food Chemistry. CBS Publishers, 1987.
- Deman, John M. Principles of Food Chemistry. 3rd Edition. Springer, 1999.
- Vaclavik, V. A. and Christian E. W. Essentials of Food Science. II Edition, Kluwer-Academic, Springer, 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.
- Gropper, Sareen S. and Jack L.Smith Advanced Nutrition and Human Metabolism. 5th Edition. Wadsworth Publishing, 2008.
References:
- Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. Nutritive Value of Indian Foods. NIN, ICMR, 2004.
- Damodaran, S., K.L. Parkin and O.R. Fennema. Fennemas Food Chemistry. 4th Edition, CRC Press, 2008
- Belitz,H.-D, Grosch W and Schieberle P. Food Chemistry, 3rd Rev. Edition, SpringerVerlag, 2004.
- Walstra, P. Physical Chemistry of Foods. Marcel Dekker Inc. 2003.
- Owusu-Apenten, Richard. Introduction to Food Chemistry. CRC Press, 2005.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 3rd Sem syllabus for 2017 Regulation.
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