Food Chemistry and Nutrition Laboratory 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 (FD8312), Category (PC), Contact Periods/week (4), Teaching hours/week (0), Practical Hours/week (0). The total course credits are 4.
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 laboratory is as follows.”
Course Objective:
- To study and understand the physical and chemical properties of foods
- This course will enable the students to – be familiar with nutrient composition of foods
- To gain knowledge in quantitative methods in assessing nutritional status of individuals and groups
List of Experiments:
- Estimation of Viscosity of foods
- Properties of solutions- sugar and salt
- Preparation of emulsions
- Solubility, specific gravity, Refractive index and Oxidative rancidity of fats and oils
- Iso-electric precipitation of casein, Effect of rennin on milk proteins
- Gelling properties of starch
- Study of gluten formation
- Enzymatic Browning in foods
- Enzymatic hydrolysis of sucrose and measurement of optical rotation
- Calculation and Computing of nutrient composition of foods
- Nutritional anthropometry – Standards for reference – WHO Growth Charts from birth to 18 years, Body Mass Index and reference value
- 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
- Calculation of energy balance of individuals based on 3 day dietary recall.
- Dietary survey of a group of individuals/community
- Comparison of Food Composition data bases
Course Outcome:
- Better understanding the physical and chemical properties of food. Familiarize in precipitation of casein and gellation of starch.
- Understanding the food groups, constituents of food, energy from food
- Exposing to nutritional assessment, food constituents and their daily dietary allowances
Equipment Needed for 30 Students
- Viscometer 2
- Vortex 5
- Pycnometer 5
- Texture Analyser 1
- Refractometer 2
- Soxhlet 3
- Muffle Furnace 1
- Polarimeter 1
- pH meter 3
- Heating mantle 5
- Weighing balance 2
- Thermometer 5
- Water bath 4
- Colorimeter 5
- Hot air oven 1
- Analytical Balance 1
- Moisture Balance 1
- Stadiometer 2
- Skin fold caliper 5
- Weight machine 2
- Glassware / Chemicals As required
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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