{"id":20465,"date":"2019-12-10T07:15:23","date_gmt":"2019-12-10T07:15:23","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/food-chemistry-and-nutrition-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:23","modified_gmt":"2019-12-10T07:15:23","slug":"food-chemistry-and-nutrition-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/food-chemistry-and-nutrition-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Food Chemistry and Nutrition Food Tech 3rd Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Food Chemistry and Nutrition detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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.<\/p>\n<p>For all other food tech 3rd sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 3rd Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for food chemistry and nutrition is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>The course aims to develop the knowledge of students in the basic area of Food Chemistry.<\/li>\n<li>This is necessary for effective understanding of food processing and technology subjects.<\/li>\n<li>This course will enable students to appreciate the similarities and complexities of the chemical components in foods.<\/li>\n<\/ul>\n<p><h4>Unit I<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit II<\/h4>\n<p><strong>Carbohydrates<\/strong><br \/>\nSimple 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 &amp;Hydrocolloid, Fiber &#8211; 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\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Proteins and Lipids<\/strong><br \/>\nReview 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,<\/strong><br \/>\nisomerisation, 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 &#8211; smoke point, auto oxidation,<br \/>\npolymerization; 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.\n<\/p>\n<p><h4>Unit IV<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit V<\/h4>\n<p><strong>Metabolism, Energy Balance and Body Composition<\/strong><br \/>\nReview of catabolic and anabolic pathways of glucose, fats and amino acids; Definition, units, calorific value of foods &#8211; bomb calorimeter; energy requirements &#8211; 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.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>On completion of the course the students are expected to<\/p>\n<ul>\n<li>Be able to understand and identify the various food groups; the nutrient components (macro and micro), proximate composition.<\/li>\n<li>Be able to understand and identify the non-nutritive components in food, naturally present.<\/li>\n<li>Understand and use effectively, food composition tables and databases.<\/li>\n<li>Grasp the functional role of food components and their interaction in food products in terms of colour, flavour, texture and nutrient composition<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Chopra, H.K. and P.S. Panesar.  Food Chemistry. Narosa, 2010.<\/li>\n<li>Meyer, Lillian Hoagland.  Food Chemistry. CBS Publishers, 1987.<\/li>\n<li>Deman, John M. Principles of Food Chemistry. 3rd Edition. Springer, 1999.<\/li>\n<li>Vaclavik, V. A. and Christian E. W. Essentials of Food Science. II Edition, Kluwer-Academic, Springer, 2003.<\/li>\n<li>Mann, Jim and Stewart Truswell Essentials of Human Nutrition. 3rd Edition. Oxford University Press, 2007.<\/li>\n<li>Gibney, Michael J., et al., Introduction to Human Nutrition. 2nd Edition. Blackwell,2009.<\/li>\n<li>Gropper, Sareen S. and Jack L.Smith Advanced Nutrition and Human Metabolism. 5th Edition. Wadsworth Publishing, 2008.<\/li>\n<\/ol>\n<p><h4>References:<\/h4>\n<ol>\n<li>Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. Nutritive Value of Indian Foods. NIN, ICMR, 2004.<\/li>\n<li>Damodaran, S., K.L. Parkin and O.R. Fennema. Fennemas Food Chemistry. 4th Edition, CRC Press, 2008<\/li>\n<li>Belitz,H.-D, Grosch W and Schieberle P. Food Chemistry, 3rd Rev. Edition, SpringerVerlag, 2004.<\/li>\n<li>Walstra, P.  Physical Chemistry of Foods. Marcel Dekker Inc. 2003.<\/li>\n<li>Owusu-Apenten, Richard. Introduction to Food Chemistry. CRC Press, 2005.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+3rd-sem\">Food Tech 3rd Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[46,85],"tags":[],"class_list":["post-20465","post","type-post","status-publish","format-standard","hentry","category-3rd-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=20465"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20465\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}