{"id":20467,"date":"2019-12-10T07:15:25","date_gmt":"2019-12-10T07:15:25","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/food-chemistry-and-nutrition-laboratory-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:25","modified_gmt":"2019-12-10T07:15:25","slug":"food-chemistry-and-nutrition-laboratory-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-laboratory-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Food Chemistry and Nutrition Laboratory Food Tech 3rd Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Food Chemistry and Nutrition Laboratory 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 (FD8312), Category (PC), Contact Periods\/week (4), Teaching hours\/week (0), Practical Hours\/week (0). The total course credits are 4.<\/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 laboratory is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>To study and understand the physical and chemical properties of foods<\/li>\n<li>This course will enable the students to &#8211; be familiar with nutrient composition of foods<\/li>\n<li>To gain knowledge in quantitative methods in assessing nutritional status of individuals and groups<\/li>\n<\/ul>\n<p><h4>List of Experiments:<\/h4>\n<ol>\n<li>Estimation of Viscosity of foods<\/li>\n<li>Properties of solutions- sugar and salt<\/li>\n<li>Preparation of emulsions<\/li>\n<li>Solubility, specific gravity, Refractive index and Oxidative rancidity of fats and oils<\/li>\n<li>Iso-electric precipitation of casein, Effect of rennin on milk proteins<\/li>\n<li>Gelling properties of starch<\/li>\n<li>Study of gluten formation<\/li>\n<li>Enzymatic Browning in foods<\/li>\n<li>Enzymatic hydrolysis of sucrose and measurement of optical rotation<\/li>\n<li>Calculation and Computing of nutrient composition of foods<\/li>\n<li>Nutritional anthropometry &#8211; Standards for reference &#8211; WHO Growth Charts from birth to 18 years, Body Mass Index and reference value<\/li>\n<li>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<\/li>\n<li>Calculation of energy balance of individuals based on 3 day dietary recall.<\/li>\n<li>Dietary survey of a group of individuals\/community<\/li>\n<li>Comparison of Food Composition data bases<\/li>\n<\/ol>\n<p><h4>Course Outcome:<\/h4>\n<ul>\n<li>Better understanding the physical and chemical properties of food. Familiarize in precipitation of casein and gellation of starch.<\/li>\n<li>Understanding the food groups, constituents of food, energy from food<\/li>\n<li>Exposing to nutritional assessment, food constituents and their daily dietary allowances<\/li>\n<\/ul>\n<p><h4>Equipment Needed for 30 Students<\/h4>\n<ul>\n<li>Viscometer\t2<\/li>\n<li>Vortex\t5<\/li>\n<li>Pycnometer\t5<\/li>\n<li>Texture Analyser\t1<\/li>\n<li>Refractometer\t2<\/li>\n<li>Soxhlet\t3<\/li>\n<li>Muffle Furnace\t1<\/li>\n<li>Polarimeter\t1<\/li>\n<li>pH meter\t3<\/li>\n<li>Heating mantle\t5<\/li>\n<li>Weighing balance\t2<\/li>\n<li>Thermometer\t5<\/li>\n<li>Water bath\t4<\/li>\n<li>Colorimeter\t5<\/li>\n<li>Hot air oven\t1<\/li>\n<li>Analytical Balance\t1<\/li>\n<li>Moisture Balance\t1<\/li>\n<li>Stadiometer\t2<\/li>\n<li>Skin fold caliper\t5<\/li>\n<li>Weight machine\t2<\/li>\n<li>Glassware \/ Chemicals As required<\/li>\n<\/li>\n<\/ul>\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 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 [&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-20467","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\/20467","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=20467"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20467\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}