| FND-111 Introduction to Food Science and Nutrition 3(3+0) Sem I
Introduction and overview of basic principles of nutrition. Relationship of nutrition to health, growth and human welfare. Definitions of terms used in nutrition – recommended dietary allowances, balanced diet, health, functional foods, phytochemicals, nutraceuticals, dietary supplements, food groups. Concepts of food science (definitions, measurements, density, phase change, pH, osmosis, surface tension, colloidal systems etc.). Importance of food safety, food adulteration Food composition and chemistry (water, carbohydrates, proteins, fats, vitamins, minerals, flavors, colors, miscellaneous bioactive compounds, important reactions). Food microbiology (bacteria, yeast, molds, spoilage of fresh and processed foods, production of fermented foods). Principles and methods of food processing and preservation (use of heat, low temperature, chemicals, radiation, drying etc.). Food and nutrition, malnutrition (over and under nutrition), nutritional disorders. Energy metabolism (carbohydrate, fat, proteins). Balanced/ modified diets. New trends in food science and nutrition. |
| FND-112 Principles and Practices of Food Preparation 2 (1+1) Sem I
Kitchen attire and equipment, cooking of food, heat and heat transfer cooking methods, effect of cooking on food and their nutritive value, basics of culinary practice, thickening and binding agents, basic flavoring stocks essence and glazes, sauces, soups, garnishes, basics of cookery of various food – cereals, pulses, egg, fish, meat and poultry, principles and practice of boiling, steaming, frying, stewing, roasting, baking, grilling and combined methods of cookery.
Practical
Kitchen Equipment – Identification, Description, Uses and handling. Market survey to assess the types and availability of processed products. Identification and Selection of Ingredients. Preparation of cereal products and pulse products- boiling and steaming, puffing. roasting methods. Basic dry heat cooking methods. Basic medium fat cooking – Roasting, grilling, frying. Milk cookery – pudding, custard and ice creams. Preparation of Vegetable- Boiled vegetables and Glazed vegetables. Preparation of Vegetable- Fried vegetables and Stewed vegetables. Egg cookery – Boiled (Soft and Hard), Fried, Poaches, Scrambled, Omelets. Preparation of Simple Salads: Potato salad, Beet root salad, green salad, Fruit salad, Preparation of baked products. Cold desserts – Caramel Custard, Bread and Butter Pudding, Soufflé – Lemon / Pineapple, Mousse (Chocolate Coffee Apricot Pudding HOT desserts – Steamed Pudding. Preparation of meat and products. Preparation of Continental Stock: White stock, brown stock, chicken stock and emergency stock. Preparation of confectionery products – fudge, fondant, candies, toffees and chocolates, Identification of meat cuts of lamb, Curing of meat – sugar, salt and nitrite, Cost reporting system – daily, monthly and for special managerial decisions. Visit to kitchen equipment stores |
| FND-113 Indian Cuisinology 2 (0+2) Sem I
Practical
Exploring Indian regional cuisines – North India, North East, South India, Western and Eastern India. Familiarization and identification of Indian herbs and spices. Preparation of dry/wet masalas, pastes and curries/gravies. Preparation of common recipes and meals of North, South, East, West and central zones of the country. Preparation of Mughlai cuisines. Preparation of food according to festivals in India. Preparation of non-alcoholic Indian beverages. Use of modern crockery/cutlery for presentation. Special meals during fasting. Street foods of India – Exploration and preparation. |
| FND-114 Nutritional Status Assessment 3(2+1) Sem I
Major Nutritional Problems–Global and India. Nutritional Status assessment – Direct and Indirect method, Anthropometric and Body composition methodology (indexes and references), Biochemical Methods of Nutritional Assessment, Clinical nutrition methodology, Dietary Assessment methods. Nutrition Intervention programs and policies, Sustainable Nutrition Goals, Mental Health and well-being. Rapid assessment methods. Nutritional assessment of infants, -children, adults, elderly, pregnant and lactating women
Practical
Assessment of nutritional status of community using dietary surveys, clinical, surveys, anthropometric Measurements-Data collection, tabulation, data analysis (indexes and references), interpretation and report writing. Target group selection from pediatrics, adults, elderly, pregnant and lactating women, tabulation, interpretation and report writing of their tested biomarkers. |
| FND-115 Convenience and Health Food Formulation 2 (0+2) Sem II
Practical
Importance and need for convenience foods. Usefulness and types of convenience foods. FSSAI standards on health food formulations. Health foods-definition, classification and types. Food safety and quality control issues in product development. Packaging of convenience foods. Needs for effective marketing of convenience and health foods. Market survey of convenience and health foods. Cereal based traditional convenience foods and snacks. Convenience foods of millets. Ready to eat breakfast cereals. Pasta products. Legume/pulse based traditional convenience foods and snacks. Extruded products. Milk based products and mixes. Vegetable and fruit-based convenience foods. Food adjuncts (Pickles, chutneys, papad, vadi etc). Soup mixes. Fried products. |
| SEC-FND1 Assessment of Clinical Signs and Symptoms 2(0+2) Sem I
Practical
Preparation of list of signs and symptoms of PEM; Preparation of poster on signs and symptoms of vitamin deficiency; Preparation of folder on mineral deficiencies; Visit to Aanganwadi to assess signs of PEM deficiency in children; Visit to hospital to assess the deficiency signs and symptoms in pregnant women; Survey of adolescent boys and girls to assess micronutrient deficiency; Assessment of clinical signs and symptoms of malnutrition in school age children; Nutrition education to target groups on micro nutrient deficiency; Visit to local health centre to identify clinical signs and symptoms of nutritional problems; Community survey for nutritional deficiency disorders – data collection ,tabulation analysis, interpretation, report writing; Presentation of reports and group discussion; Comparison of data on status of various deficiency diseases in India (NFHS 3, NFHS 4, NFHS 5) in vulnerable groups; Development of tools for assessing signs and symptoms of micronutrient deficiency in vulnerable groups; Collection of data on locally available common foods and their cost and unavailability of certain foods leading to the deficiencies in particular region; Surveillance of national nutrition programs; Data analysis and Report writing. |
| SEC-FND2 Development of Nutritional Educational Material 2 (0+2) Sem I
Practical
Objectives, principles and importance of nutrition education in a community; Deficiency diseases and public health problems-Vit. A, iron and iodine deficiencies, other micronutrient deficiencies; Identification of nutritional problems and target groups (Survey); Communication techniques: Process, its components. Mass, group and individual Communication; advantages and disadvantages; Classification and use of audio-visual aids (Electronic aid, non-projected and three dimensional); Preparation of instructional material (Chart, Poster, Flipbook, Pamphlet, Calendar); Practicing and use of nutrition education material on vulnerable groups in the community, rural and urban; Planning and organizing nutritional education program for community; Evaluation of nutrition education program |
| SEC-FND3 Cake Making 2 (0+2) Sem I
Practical
Ingredient used in Cake Making Types and Varieties: Flour, Sugar, Shortening – Fats and oil, Egg, Moistening agent, Leavening Agents; Cake Making Methods: Sugar butter process, Flour butter process, Genoise method, Blending and rubbing method; Characteristic of Cakes: External characteristics, Internal Characteristics; Balancing cake formula; Cake Faults and remedies; Basic Cake Making: Plain Sponge, Madeira Cake, Rock Cake, Fruit Cake, Fatless Sponge, Swiss Rolls, Genoise Sponge; Market survey for cake and confectionary food stuffs; Project writing of small-scale bakery and confectionery unit |
| SEC-FND4 Cake Decoration and Icing 2 (0+2) Sem I
Practical
Techniques of Icing –ingredients used in icing and their role; Tools of icing, preparing, and applying various types of icing; Icings and Toppings; Fondant; American frosting; Butter cream icing; Royal icing; Gum paste, marzipan; Marshmallow; Lemon meringue; Fudge, almond paste; Glace icing |
| SEC-FND5 Pickle Preparation 2 (0+2) Sem I
Practical
Nutritional aspect of fruits and vegetables; Basic characteristics of pickles; Role of various ingredients used in fruit and vegetable preservation; Introduction to various food additives used in pickle making- Spices and other constituents, condiments and other additives and ingredients, and flavouring, colouring agent and preservative; Basic tools and equipment used in the preparation of pickle making such as boilers, choppers, mechanized peelers, sealers, autoclaves, steam jacketed kettle, pickle mixer, etc.; Introduction to different types of packaging materials used; Identification of different types of spoilage occurring in fruits; Selection and grading of raw and ripe fruits and vegetables for preservation; Preparations of different types of pickles from fruits and vegetables- (i) Preparation of salty and oily pickle (green mango, green chili, lemon, ginger, mixed type), (ii) Preparation of sweet pickle (mango, plum, papaya, date, mango lather, mixed type etc.); Examination of processed products- Examination of processed products- Detection of benzoic acid, sulphur dioxide and KMS in fruits and vegetable products. Cleaning and maintenance of the equipment; Study of containers like Glass, Tin, packaging materials, such as plastic pouches, glass containers, plastic bottle and cartons; Information to be mentioned on label and pack; Waste Management and up keeping of work place. |
| FND-116 Bakery Science and Technology 3 (2+1) Sem II
Introduction to baking science. Basic materials used in bakery and confectionery, selection, properties and functions. Flours- constituents, functions and characteristics of good flour and tests. Different types of flour mixtures used in bakery, Egg structure, composition and its functions in bakery. Different types of fats and oils used in bakery and their functions. Sugars and functions and types of sugars used in bakery and confectionery, Salt and its functions in bakery. Yeast and types of yeast used in bakery and their functions. Improvers, leavening agents and emulsifiers used in bakery and their functions. Tools, equipment and techniques used in bakery.
Practical
Bakery unit: importance of sanitation and personal hygiene. Use of different bakery equipment microwave baking, balancing the formula for bakery products, demonstration on standard method of making different types of biscuits, salt, coconut and fruit biscuits. Demonstration on standard method of making different types of cookies, preparation of different types of cookies, plain sponge cake, chocolate cake, pineapple upside down cake, walnut cake, madeira cake, fruit / plum cake, carrot cake, Demonstration on standard method of making of pastries, pastries, icings and cake decoration. |
|
FND-117 Nutritional programme Surveillance 3(1+2) Sem II
Nutrition monitoring and surveillance – definition, introduction, need and significance. Principles of a food and nutrition surveillance system and implementation steps. Nutrition surveillance in developed and underdeveloped countries. Setting up food and nutrition surveillance system activities -strengthening a food and nutrition surveillance system. Nutritional programs – implementation, monitoring and evaluation. Concept of E-surveillance on the nutritional situation in the country. Elements of the nutritional assessment – individual and population assessment – measuring malnutrition. Sampling of population. Supervision, monitoring and evaluation. Real time monitoring system. Malnutrition – causative factors. Food security assessment, health assessment and its significance in nutrition surveillance. Indicators of food and nutrition security – types and characteristics of indicators. Application and usefulness of indicators for different objectives and nutritional problems. Selection of indicators and levels of assessment.
Practical
Surveillance of National nutrition programs: ICDS, mid-day meal, availability of iodized salt in markets and households, distribution of iron-folifer tablets. Visit to ICDS centers, PHCs, Aaganwadis, assessing nutritional status, data analysis and report writing. Visit to mid-day meal kitchen, supervising food preparation in hygienic manner, report writing. |
|
FND-118 Food Preservation and Storage 2(0+2) Sem II
Practical
Market survey of raw and preserved products. Preparation of preserved products- Squash, cordial, crush, jams, jellies, marmalade, candy, preserves, murabbas, pickles with and without oil, chutneys, ketchup, sauces, candies, toffees, cheese and syrup. Drying of blanched and unblanched fruits and vegetables by solar dryer, sun and oven drying methods. Shelf life and sensory evaluation of developed products Packaging of fruits and vegetables. Labelling and costing of products. Demonstration on canning and bottling of fruits and vegetables. Demonstration on storage of food grains. Preparation of papad, wadian utilizing cereals and legumes and their storage. Visits to food processing and preservation units, canning bottling units, grain storage institute. |
| SEC-FND6 Ready to Eat Snacks 2(0+2) Sem II
Practical
Introduction to convenience foods based on various food groups; Selection of raw materials, Overview of various food additives used for snacks; Preparation of Grain/pulse based snacks: whole grains –roasted, toasted, puffed, popped and flakes Coated grains-salted, spiced and sweetened Flour based snack–batter and dough based products; savoury and farsans; formulated chips and wafers, papads; Preparation of fruit and vegetable based snacks: chips, wafers, papads etc. , ready to eat fruits and vegetable based food products like, sauces, fruit bars, glazed candy etc., ready to eat canned value added fruits/vegetables and mixes and ready to serve beverages etc.; Preparation of Dairy based convenience foods; Preparation of ready-to-eat baked food products, drying, toasting roasting and flaking, coating, chipping. Preparation of coated nuts –salted, spiced and sweetened products-chikkis, Singh bhujia; Extruded snack foods: Formulation of cold and hot extruded snacks, assessment of quality; Food packaging material for snack foods, Food labels; Visit to snack making plant |
| SEC-FND7 Sugar Processing and Confectionary 2(0+2) Sem II
Practical
Introduction to Sugars: Composition and nutritional Composition; Types, properties and functions of Sugars; Identification and description of different stages of Sugar; Demonstration of 1 thread, 1.5 thread 2 thread consistency of sugar and Caramelization; Preparation of sweets using 1 thread sugar syrup (Gulab jamun, Makhanvada, Jalebi, Besan chakki, Ghewar etc.); Preparation of sweets using 1.5 thread and 2 thread sugar syrup (Kaju Katali, Shakkarpare, Mava petha, Gujia etc.); Preparation of Fondant and Fudge (Cake, Chocolate fudge etc.); Preparation of Toffee (Milk toffee, Chocolates, Stick jaws, liquor Chocolates etc.); Basics of labeling, packaging and presentation of sweets and confectionary products; Storage and preservation of sweets and confectionary products |
| SEC-FND8 Candy Making 2(0+2) Sem II
Practical
Introduction to candy making; Basic ingredients and their role in preparation different types of candies; Basic tools and equipment used in the preparation of candies; Stages of Sugar cookery, caramelization of sugar, crystallization of sugar, invert sugar, corn syrup; Preparation of: Ganache, Ganache techniques and uses, -Various types of ganache, How to work with ganache, Piped and Filled Truffles- Making various recipes of ganache used for piped truffles and filled truffles; Tempering chocolate, Slab Ganache, Finishing truffles – Tempering white, milk and dark chocolate; Molded Truffles- Producing chocolates using shell molds and slabbing with metal bars, Learn how to prepare and decoratively color molds before filling, Cut ganache slabs with use of guitar, proper dipping and finishing technique with tempered chocolate, including use of transfer sheets; Finish all Truffles. How to store and freeze finished Truffles; Candy Bars- Discussion of different characteristics of a candy bar, History and popularity of the Candy bar, How to Assemble a candy bar; Jellies and Pate de Fruit- Learn the differences between the use of gelatin and pectin in gummy candies, Preparation of jellies and Pate de fruit; Crystalline Confections- Learn how the crystallization of sugar creates
candy, Preparation of different Fondants and Fudges; Preparation of Chocolate Eggs; Basics of labelling and packaging , Waste Management and up keeping of work place. |
| SEC-FND9 Savory Snack Preparation 2(0+2) Sem II
Practical
Market survey for availability of different types of savory snacks; Preparation of snacks with some shelf life: Types of Namkeen; Preparation of Chiwda; Chakli preparation and its variations; Preparation of mathri in different flavours; Gathiya preparation; Preparation of snacks eaten when prepared: Khaman and Dhokla with chutnies; Preparation of Dahi Vada and its chutnies; Making types of bhelpuri; Making Corn bhel/Chat; Preparations of Sago: Sago Vada and Sago Khichadi; Frying skills by preparing types of fritters and potato twisters; Cutlet preparation with various variations; Preparing Sprout Chat and Masala Peanut; Preparation of Garlic bread, Focaccia and Bruschetta; Project writing of small scale savory snack production unit. |
| SEC-FND10 Hygiene Management in Food Service Units 2(0+2) Sem II
Practical
Introduction, importance and need of food hygiene and sanitation if food service establishments; Identification of microorganism, preparation of slides, preparation of media; Collection of water samples, Testing of water for: (i) Physical quality, (ii) Bacteriological quality, (iii) water hardness; Food-Borne Diseases- Define Food-Borne illness – Food Infections – Food Poisoning- Bacterial infections -Types of Food Inspections; Sanitary Procedures in Catering Industry- Sanitary Procedures for purchasing foods – categories of commodities – Storage areas Temperature Zones. Thawing, Blanching, maceration, Blast, Freezing, Pasteurization; Introduction to Daily Cleaning Procedures in Commercial Kitchen; Visit to food service establishments; Survey of food service establishments, data collection, tabulation, report writing and presentation |
| INT-CI Internship 10(10+0) Sem-II
Activity
The students will have internship/training for 10weeks duration either in the parent institute (attaching the students to facilities such as Experiential learning units, prototype production facilities , etc facilities, etc.) or in service Industry (e.g. Hospital or Hotel) OR in Production Industry (e.g. Food/ nutraceuticals Industry) OR in Food Quality and Analysis Laboratories |
| FND-211 Principles of Human Nutrition 4 (4+0) Sem I
Historical development and the relationship of nutrition to health, growth and human welfare. Definitions of terms used in nutrition- Recommended dietary allowances, balanced diet, health foods, functional foods, phytochemicals, Nutraceuticals, dietary supplements, ethnic foods, organic foods, fabricated foods, extruded foods, convenience foods, junk foods, GM foods and proprietary foods. Food groups (Four, Five, Seven, Nine, Eleven), Food pyramid, my plate concept, Bioavailability, enrichment, fortification and restoration of nutrients. Energy units, sources and requirements, fuel value of foods, methods of measuring energy value of food, energy requirement of body, physical activity and thermogenic effect of food, Respiratory Quotient, SDA, BMR- methods of measurement, factors affecting BMR, Energy expenditure in different activities, Energy balance. Carbohydrates- Types, functions, sources, requirement, Digestion and absorption of carbohydrates, health conditions affected by carbohydrates, Dietary Fiber-Classification, sources, composition, properties and nutritional significance. Lipids- Types, functions, sources, requirement, Digestion and absorption of lipids, health problems associated with lipids. Proteins- Types, functions, sources, requirement, Digestion and absorption of proteins, quality evaluation, improvement and deficiency and protein energy malnutrition. Vitamins- Classification, functions, sources, requirement, deficiency and toxicity of fat soluble-(A,D, E, K), (water soluble – C, B Complex (thiamine, riboflavin, niacin, B6 , Pantothenic acid, B12 and folic acid). Minerals-Classification, functions, sources, requirements, deficiency and toxicity of calcium, phosphorus, iodine, fluorine, iron, sodium, potassium, chloride, copper and zinc, factors affecting bio availability of calcium and iron and other minerals. Functions of Water, it’s sources and water distribution in body. Water balance and electrolyte balance. |
|
FND-212 Fundamentals of Food Science 2(1+1) Sem I
Cooking- Objectives, cooking methods, their types, merits and demerits. Cereals and millets – Structure, composition, processing techniques, effect of heat and acid, functions of starch in the cookery, gelatinization, dextrinization, anti-nutritional and retrogradation of starch. Legumes, nuts and oil seeds – Composition, processing techniques, effect of heat, acid and alkali. Fruits and vegetables – Types, composition, pigments, changes caused by heat, acid and alkali. Milk and milk products – Composition, types, products, effect of acid on pigments, effect of acid on milk cookery, uses and functions. Egg – Structure, composition, grading of egg, function and changes during cooking. Meat, poultry and fish- Types, structure, composition, pigments, factors affecting tenderness, post-mortem changes and changes during cooking. Sugars- Types, composition, manufacturing process, effect of heat and acid, crystallization factors affecting crystallization, functions of sugar in cookery, fondants and fudge. Fats and oils – kinds, composition, effect of heat, functions in cookery, processing techniques, rancidity of fats; Methods of improving nutritive value of foods – germination, fermentation, malting, mutual supplementation etc. Brief overview of beverages; Condiments and spices, importance in daily life.
Practical
Orientation to kitchen equipment and their uses, weighing and measuring food items. condiments and spices. Cooking of foods using different methods. Cereal cookery– Practical exercise on dextrinization and gelatinization of rice starch, gluten formation in wheat. Legumes – Identification and cooking methods. Nuts and oilseeds- Use in food preparations. Preparations using Germination, fermentation, mutual supplementation. Vegetable cookery- Different preparations with vegetables and effect of heat and alkali on pigments. Preparation of soups, salads and beverages. Milk and milk products- Maillard reaction, Use in various preparations. Egg cookery – Preparations showing functions of egg as binding, coating agent: poached egg, boiled egg, scrambled egg, omelet, egg curry. Meat, poultry and fish cookery – Preparations involving various methods of cooking. Sugar-– Preparations showing functions of sugar in cooker- caramelization, coating agent, crystallization, syrups of different consistencies, sweets, chocolates, candies. Fats and oils – Demonstration of smoking point, use in various preparations like deep fat frying, shallow fat frying, shortening effects of oil, factors affecting absorption of oil. |
| FND-213 Community Nutrition and Education 2(1+1) Sem I
Malnutrition- Definition and causes, PEM, Marasmus, Kwasiorkor and vicious cycle of malnutrition. Assessment of nutritional status, Clinical signs and symptoms, nutritional anthropometry, biochemical tests, biophysical tests and diet survey methods. Major nutritional problems prevalent in India and the state of Protein energy malnutrition, anaemia, vitamin A deficiency, iodine deficiency disorders, obesity, hypertension, atherosclerosis and diabetes mellitus. National programmes and role of national and international agencies in improving nutritional status of the community, Integrated Child Development Service (ICDS), supplementary Nutrition Program (SNP), Applied Nutrition Program (ANP), Mid Day Meal Program (MDMP), Vitamin A Prophylaxis Program and Anaemia Prophylaxis Programme, Food and Agricultural Organization (FAO), World Health Organization (WHO), United Nations Children’s Fund (UNICEF), UNDP, CARE and other Voluntary and Government Agencies. Nutrition education- Objectives, methods and principles.
Practical
Assessment of nutritional status of an individual/community using anthropometry and dietary survey, Preparation of schedule, Survey work, Analysis of data, Writing of report. Visit to local health centre to identify clinical signs and symptoms of nutritional problems. Identification of adulterants in common foods. Visit to an ICDS Block Development of audio visual aids- radio script, popular article, chart/posters, leaflets etc. Planning, implementation and evaluation of nutrition education for a target group. |
| FND-214 Human Physiology 3(2+1) Sem I
Introduction to anatomy and physiology and structural organization of body. The cell –Structure, its organelles, functions and multiplications, different types of cells and their functions, movement of particles across cell membrane – Active transport and passive transport ,Body fluids and its compartments and functions ,Water output and input into the body and maintenance of water balance in human body , the tissues – Types, structure and their functions, the skeletal system – Anatomy and functions, structure, formation and development of bones, different types of bones and types of joints and their movements, Circulatory system – The blood – Composition and function, blood clotting and blood grouping, Heart – Structure, functions, types of circulatory systems, blood pressure and heart rate and factors affecting it, electrocardiogram, the respiratory system – anatomy, functions, mechanism of breathing and respiratory volumes, gas transport and respiratory adaptation, the digestive system – anatomy and functions of alimentary tract and accessory organs, process of digestion of food, absorption and assimilation of digested food, enzymes involved in digestion of food, liver – Structure and functions, Pancreas – Structure and functions, the urinary system – Anatomy and functions, formation and composition of urine, the endocrine system – important ductless glands of the body and their functions, the reproductive system – Male reproductive system – Anatomy and functions, female reproductive system – Anatomy and functions, menstrual cycle, the nervous system – elementary study of (anatomy and functions), sensory organs – (anatomy and functions). Glossary of terms used in physiology.
Practical
Study of a compound microscope, microscopic structure of epithelial, muscular and connective tissue, bone and cartilage, Measurement of body temperature, Basal Metabolic Rate, Recording of systemic arterial blood pressure, Pulmonary function test, Pulse rate and respiratory rate, Effect of posture and exercise on blood pressure. Visit to anatomy and physiology lab, estimation of hemoglobin, red blood corpuscles, estimation of white blood corpuscles, determination of blood groups assessment of blood group, determination of bleeding time (bt) and clotting time (ct). Determination of blood glucose qualitative tests with urine samples -urine sugar and albumin. |
| FND-215 Food Psychology 2 (2+0) Sem I
Introduction to Food psychology, Interaction of hunger and satiety, Sensory perception and Food preferences, Role of positive and negative emotions on selection / choice of foods – eating behaviour. Meal composition and effect of specific nutrients on mood / stress., Understanding and managing cravings, Anorexia nervosa and binge eating behaviour, Mindful eating practices, Social cues and Dining environments, Psychological influence of food marketing and advertising, Digital food marketing – public health challenge, Cultural food traditions and practices, Food and mental well-being, Practical applications of food psychology, Overeating, Disordered eating, and Body image concerns, Strategies for individual and community health. |
| FND-216 Food Nutrition and Agriculture 2 (2+0) Sem I
Food production and consumption situation in India and in the world; Food production and consumption trends, food balance sheets; Role of nutrition in agricultural planning and national development. Linkages between agricultural practices, food production, food distribution and nutritional status; Factors affecting food distribution at macro and micro level, per capita food availability and consumption; Food and nutrition security at national and household level; Role of agriculture in enhancing food security; Urbanization and food security. Sustainable food systems; Food crop failure and malnutrition, poverty and vicious cycle of low food production. Innovative approaches to enhance local food production and improve food distribution systems. Effect of food production and economic policies on food availability; Impact of physical resources, farming systems, cropping system, inputs and manipulation, agricultural marketing system, postharvest processing of foods on food and nutrition situation; Nutritional composition of commonly consumed foods. Implementation of nutrition policy, agricultural programs; nutritional impact of agricultural programs, food price control and consumer subsidy; Contribution of National and International organization in agricultural development. |
| SEC-FND11 Quality Control in Food Processing Units 2(0+2) Sem I
Practical
Concept of quality control and quality assurance in food processing industry; Food and nutrition labelling on foods as per FSSAI regulations and international standards; Food safety management systems- GMP/GHP, HACCP, GLP, GAP, The Kosher and Halal Food Laws Food packaging, packaging material; Evaluation of food quality – Assessment of quality of some finished foods through objective and subjective methods; Market survey and quality analysis of street foods; Visit to food processing Units to understand the quality control methods used while processing food; Simple physical and chemical tests to determine quality and detect adulterants in Oil and Fats, Spices and Condiments (any five), Food Grains, Pulses and Oilseeds, Flours – Wheat, Canned foods – Drained wt., Sugar and Honey, Milk and Milk products, Tea, Coffee; Report writing. |
| SEC-FND12 Web Designing and Multimedia Production 2(0+2) Sem I
Practical
Study of creating Webpages using HTML elements like <html>, <head>, <title>, <body>, <u>, <b>, <i>, <p>, <marquee>, <br>, <ol>, <ul> with all its attributes. Familiarization with different types of websites, Hands-on-experience with Adobe photoshop for designing of website, Hands-on experience with HTML 4.01 writing for construction of website, Hands-on-experience with Dreamweaver for construction of website. Hands-on-experience with flash for animations of website, Familiarization with cascading sheet styles. Familiarization with web analytics, Practical orientation to Multimedia application. Exposure to multimedia hardware and maintenance-parts and connection, peripheral. Handling multimedia-parts, connections and peripheral. Scanning, retrieval, capturing and navigating skills. Planning and Production of multimedia package, Multimedia authoring tools – CD and DVD writing techniques, Presentation of the prepared Multimedia kit by using LCD Projector |
| SEC-FND13 Jam Jelly Preparation 2(0+2) Sem I
Practical
Nutritional aspect of Fruits; Basic characteristics of jams, jellies, marmalades, fruit preserves, glazed and crystallized fruits; Role of sugar and other ingredients in fruit preservation; Introduction to various food additives used in jams, jellies and other fruit preserves; Basic tools and equipment used in the preparation of jams, jellies and crystallized fruits such as pulper, sealers, juice extracting machines, autoclaves, steam jacketed kettle, etc.; Introduction to different types of packaging materials used. Identification of different types of spoilage occurring in fruits; Selection and grading of raw and ripe fruits for preservation; Preparation of Jam, jelly and marmalades – ripe mango, green mango, pineapple, apple, guava, orange, mixed fruits, etc.; Preparation of glazed and crystallized fruit preserves- ginger, orange, apple, etc.; Analysis of the raw material and finished product – Pectin grade, Acidity of fruit juice and pickle, Total Solid content, Brix measurement, Moisture content, Ash content, reducing and non-reducing sugar content. Study on the shelf life of the finished product.; Basics of labeling, packaging and presentation of sweets; Waste Management and up keeping of work place. |
| SEC-FND14 Development of Audio-Visual Aid 2(0+2) Sem I
Practical
Introduction, need, importance of audio-visual aids; Classification of AV aids, characteristics, advantages and disadvantages of different types of AV aids; Principles to be followed for the effective use of AV aids; Development of various types of AV aids (digital/non digital) like flash cards, posters, charts, puppets, video spots, podcasts, role plays, cultural programs like folk songs etc.; Field testing of the developed AV aids. |
| FND-217 Normal Nutrition and Meal Planning 3 (2+1) Sem II
Basic principles of menu planning, planning menus for individual and family. Classification of vegetarianism. Factors influencing food intake and food habits. Basic principles of meal planning, planning meals for individual and family. Factors affecting food requirements of individuals, families and different groups of people. Meal planning for special occasions. Steps involved in meal planning. Food groups and their use in meal planning. Recommended dietary allowances of macro and micro nutrients for different age groups. Food exchange list. Use of food exchange list in diet planning, planning breakfast, lunch, tea, dinner, packed lunch and snacks; considering RDA for individuals. Importance of balanced diets. Food and nutrient requirement of adults and diet planning (male and female of all activities level), pregnant women, lactating women, old age. Breast feeding, advantages of breast feeding, prelacteal feeding, breast feeding during illness, feeding of pre term baby, feeding problems. Complementary feeding. Food and nutrient requirement of pre-school children, school age children, adolescents, geriatric nutrition- physiological and psychological factors affecting the diet plan.
Practical
Standardization of serving sizes, portion, cost of locally available common foods. Food exchange list: method of using and portioning. Planning preparation and nutrient calculation of diets of preschool children, school going children, adolescents, adults and senior citizens, packed lunches for school children. Practice in formal and informal table setting and table manners. |
| FND-218 Public Health Nutrition 3(2+1) Sem II
Concept of Health, Public health, Public Health Nutrition, Nutritional Epidemiology and Community nutrition- Demography, demographic cycle; Health Indicators and their significance – Birth and death rates, IMR, MMR, TFR, U5MR etc. Health Care System in India – Primary, Secondary and Tertiary, National Health Policy, National Nutrition Policy and National Nutrition Mission-An overview. Public health problems of India, nutrient deficiency diseases and other diseases, their etiology, prevalence, prevention and monitoring. Indicators and data sources from existing macro and micro systems of information in India (NFHS, NSSO, ICDS, NSS, CENSUS). Programs addressing National nutrient deficiencies (Vitamin A, iodine, anemia). National malaria eradication program, national immunization program, national program for control of tuberculosis, national AIDS control program, other health and nutrition programs. Communicable and infective disease control: Nature of communicable diseases, infections, contamination, transmission, vector borne diseases, environmental agents, control and prevention. National Malaria Eradication program, National Filarial control program, National Leprosy Eradication program, Japanese Encephalitis control and other national control programs (Blindness, Mental Health, etc.) National Mental Health program (NMHP. Universal Immunization program and child survival and safe motherhood program. COVID-19: origin, mutation, vaccine development, and public health strategies. Principles and elements of public health care. Role of NNMB.
Practical
Visit to PHC to study the prevalence of the communicable disease. Analysis of data and report writing. Public health campaign in a village. Understanding the uses of screening tools. Development of nutrition education materials for target groups. |
| FND-219 Food Standards and Quality Control 3 (2+1) Sem II
Importance of food quality control and assurance. Food Standards and Regulations in India: FSSAI, Prevention of Food Adulteration Act, Fruit Product Order, AGMARK, Essential Commodity Act, Consumer Protection Act, Bureau of Indian Standards, Codex Standards, Food and Drug Administration (FDA). Food additives, preservatives, coloring agents, antioxidants, emulsifying agents, leavening agents and stabilizing agents. Various methods for the assessment of quality of different foods. Food safety management systems- GMP/GHP, HACCP, GLP, GAP, The Kosher and Halal Food Laws, Food packaging, packaging material. Adulteration, heavy metals. Quality criteria of foods – food grains, fruits, vegetables and animal foods. Quality criteria of processed foods. Physical, chemical and microbial contamination of foods. Food adulteration – common adulterants – health hazards. Tests to detect adulterants in food. Pesticides-Mechanisms of Toxicity Residues in Food, Acceptable daily limits. FosTac – Food Safety Training and Certification, Sensory Evaluation of Food Quality – Introduction – Panel Screening – Selection of Panel Members Objective/ Instrumental analysis of Quality Control. Statistical Quality Control of Foods Determination of Sensory thresholds and taste Interactions. Fundamentals of Food regulations-pertaining to Additives and Contaminants, SOP for Milk and milk products, Meat products, Fruit and vegetable products. Safety in handling of Food Additives.
Practical
Visit to FSSAI, FCI, AGMARK, Sensory and nutritional evaluation of some finished products. Detection of adulterants and preservatives in products. Identification of food logos. Study of food labelling. Identification of critical control points in a product line. Sensory evaluation of different food samples. Visit to quality control laboratory/food processing industries and note the procedures and parameters used for quality assessment. Estimation of quality parameters- cereals, pulses, fruits and vegetables. Market survey and quality analysis of street foods. Estimation of quality parameters – cereals, pulses, fruits and vegetables – Evaluation of food quality – objective and subjective methods – Market survey and quality analysis of street foods. |
| SEC-FND15 Indian Traditional Sweets 2(0+2) Sem II
Practical
Basic ingredients and their role in preparation different types of traditional sweets; Basic tools and equipment used in the preparation sweets; Stages of Sugar cookery; Preparation of Bengali sweets like- Rasogolla, Rajbhog, Rasbhari, Chamcham, Rasomalai, Sandesh Raskadam, Mohanbhog, Kheer Mohan and Channa Toast; Preparation of milk and khoya based sweets like- khoa Burfi, chocolate burfi, khoapeda, kesarpeda, pistaburfi, badaamp is taburfi , kesar khoa burfi, kalak and, milk cake, khoa roll, kheer kadam, coconut burfi, mevabati etc.; Preparation of ghee based sweets –Patisa, Gulab Jamun, Soan Papdi, Gujia, Imarti, Motipak, Balushahi, Laddu; Preparation of khaju and dry fruits based sweets like-Kaju Burfi, Kaju Roll, Kaju Laddu, Badam Burfi, Pista Lauj and Anjeer Burfi etc.; Basics of labeling, packaging and presentation of sweets; Waste Management and up keeping of work place. |
| SEC-FND16 Development of Project Proposals 2(0+2) Sem II
Practical
It will be a group activity of 3-5 students in each group – The students will do the background research on the project, will present an oral report, write and submit a formal project proposal on related aspects of food processing, dietetics, community nutrition, nutrition education, etc. The students are expected to: Identify an appropriate and manageable topic. A concise statement of objectives and what you intend to design and build will be one of the outcomes of the course. Conduct a background history of the topic and a current literature search of the topic. Students are expected to search in journals, magazines and Internet. This background report will be submitted with the project proposal. Budget development. Project work plan and timeframe (including GANTT charts). Monitoring and evaluation plan. Management Plan and Institutional Capability. Prepare the proposal appropriate to the objectives of the project with budgetary details, and submit a complete written proposal. |
| SEC-FND17 Laboratory Analysis 2(0+2) Sem II
Practical
Unit-1: General introduction to laboratory glass wares. General introduction to the laboratory instruments. Preparation of samples and buffer solutions. Qualitative and quantitative analysis of carbohydrates. Qualitative analysis of amino acids. Qualitative analysis of protein. Qualitative analysis of fat. Determination of milk quality by MBRT test; Unit-2: Estimation of bulky density of food stuffs. Estimation of color by spectroscopy. Physical analysis- specific gravity. Determination of food quality by standard plate count method. Estimation of reducing and non-reducing sugar. Estimation of starch digestibility. Estimation of minerals by UV spectrophotometer. Determination of acid values; Unit-3: Quantitative estimation of proximate principles- Estimation of moisture in food stuffs. ash minerals, Estimation of nitrogen by khjeldal method. Estimation of fat by soxhlet method. Estimation of carbohydrate by difference; Unit-4: Saponification and iodine number. Preparation of culture media. Isolation and enrichment of microorganisms. Isolation of mould from different food samples. Microbial examination of – milk products, Cereal and pulses, vegetables and fruits |
| SEC-FND18 Practical Skills in Writing and Speaking 2(0+2) Sem II
Practical
Reading and Comprehension: Unseen Passage and Unseen Poems; Assessment of basic grammar: Worksheets on Articles, Verbs, Punctuations, Prepositions and conjunction; Worksheets on Tenses: Present tense; Simple present tense, Present Continuous Tense, Present perfect tense, Present Perfect Continuous Tense; Worksheets on Past Tense- Simple past tense, Past Continuous Tense, Past perfect tense, Past Perfect Continuous Tense; Worksheets on Future Tense- Simple future tense, Future Continuous Tense, Future perfect tense, Future Perfect Continuous Tense; Writing of letters – Informal letters, Formal letters, Emails; Notice writing / Advertisement; Essay writing; Story writing; Dairy Entry / CV writing; Writing of Blogs and technical articles; Oral Presentation skills; Extempore; Note taking and Summarizing; Individual presentations / Radio talks; Group presentations and Discussions. |
| INT-CII Internship 10(10+0) Sem-II
Activity
The students will have internship/training for 10weeks duration either in the parent institute (attaching the students in service Industry (e.g. Hospital or Hotel) OR in Production Industry (e.g. Food/ nutraceuticals Industry) OR in Food Quality and Analysis Laboratories |
| FND-311 Therapeutic Nutrition 4 (3+1) Sem I
Terminologies used in the therapeutic nutrition; Use of food groups and food pyramid. Importance and components of diet history; Different principle of therapeutic diets, Therapeutic modifications of normal diet in terms of consistency and nutrients; Normal and artificial feeding methods. Role of Dietician in medical nutrition therapy. Diet during malnutrition- undernutrition and over nutrition; Diet during infection and fever; Diet during Gastro intestinal disorder-esophagitis, diarrhea, constipation, peptic ulcers, IBD/IBS. Liver and gall bladder disorders- dietary management of jaundice, hepatitis, liver cirrhosis, cholelithiasis. Kidney disorders- dietary management of nephrosis, nephritis, renal failure, renal calculi and dialysis. Arthritis and gout.Cardiovascular disorders- dietary management of atherosclerosis, hypertension and stroke and congestive heart failure. Diabetes mellitus- dietary management during diabetes mellitus and complications, glycemic index and glycemic load of food items. PCOD/PCOS: etiology, signs and symptoms, types, risk factors and dietary management. Cancer- dietary management; Inborn errors of metabolism; allergies and intolerance, burns and trauma; Common auto immune diseases/ disorders.
Practical
Planning of food exchange list, taking diet history. Planning and preparation of diet modified in consistency and nutrients for severely ill patients. Plan a diet for artificial feeding patients. Plan a diet patient with malnutrition, infections and fevers – PEM, typhoid, tuberculosis, influenza. Plan a diet for a patient with during atherosclerosis, hypertension. Plan a diet for patient with diarrhea, constipation, peptic ulcers and esophagitis. Plan a diet for a patient suffering from liver cirrhosis, jaundice, hepatitis and cholelithiasis. Plan a diet for a diabetic patient. Plan a diet of a patient renal failure, renal calculi. Plan a diet for a patient with cancer. Plan a diet for patient with lactose intolerance and celiac diseases. |
| FND-312 Food Analysis 3 (2+1) Sem I
Terminologies associated with food analysis, Rules and regulation of food analysis. Different official methods of analysis. Familiarization to terms and calculations used in preparation of various standard solutions. Sample and sampling techniques. Principles, techniques and applications of spectrophotometer, colorimeter, pH meter, refractometer, electrophoresis, centrifuge, HPLC, GLC, TLC, GCMS, UPLC, AAS, AES. Proximate composition analysis methods. Moisture analysis- direct and indirect methods of analysis. Protein analysis method – dumas, Biuret, Lowry’s, dye binding and Spectroscopy method, amino acid analyzer. Mineral analysis- dry ashing, wet ashing, titrimetric, gravimetric, colorimetric and instrumental methods-AAS, AES. Physical characteristic of foods, rheological properties of food. Anti-nutrients in foods: phytate, tannins, oxalates, saponins, trypsin and chymotrypsin. Animal assay: Principles, techniques and applications. Principles for estimation of water- and fat-soluble vitamins.
Practical
Orientation of food analysis laboratory. Calculation and preparation of various standard solution. Preparation of sample for food analysis. Proximate composition of analysis- moisture, Kjeldahl method of protein analysis, Fat analysis – soxhlet, soxplus, estimation of free fatty acid (FFA), ashing and CHO by difference. Estimation of sugar, reducing and non-reducing sugars andstarch. Mineral analysis- iron, calcium. Testing acidity of foods. Estimation of anti-nutrients: phytate/ tannins/oxalates/saponins. Estimation of rancidity in foods and peroxide values. Functioning and use of HPLC, GLC and pH meter, GCMS, UPLC. Visit to food quality control lab. |
| FND-313 Current Food Processing Technologies 3 (2+1) Sem I
Current scenario in food processing industry, post-harvest loss and losses in post-harvest operation. Upcoming trends in food processing-thermal treatment, ultrasound, freezing, pulse electric field, shockwave technology. Minimal processing- application of Ultra sonic food processing techniques – membrane processing – applications in food processing industries – robotics applications and opportunities – issues and obstacles Food preservation using chemicals, radiation and hurdle technology. Nanotechnology in food preservation, food processing, agriculture and in packaging. Processing of convenient cereals and millets, processing of pulses and legumes, oilseed processing. Principle and method of preservation by- pasteurization, canning, bottling, sterilization. Advance dehydration technologies- Freeze drying, microwave dehydration, electric dehydrator, osmotic dehydration, hybrid drying technologies, vacuum drying methods, spray drying methods. High pressure processing- principle, safety and stability of high-pressured processed food. Encapsulation technology – principle, mechanism involved, encapsulation agents and uses. 3D printing and application in food manufacture. Government policy on import and export of processed fruits and vegetables.
Practical
Processing of breakfast cereals, Processing of pulses into flour, flakes and fermented food products, Demonstration of dehydration of foods via- freeze drying, osmotic dehydration, spray drying, vacuum drying, microwave dehydration. Processing of fruits and vegetables via- canning using brine and syrup. Blanching in food items. 3D printed foods. Preservation using pasteurization and sterilization. Visit to food processing unit and nanotechnology lab |
| FND-314 Diet and Nutrition Counselling 2 (0+2) Sem I
Practical
Qualities of counsellor (confidence, knowledge, communication skills, patient listener, empathetic. Self- assessment of role as a dietitian – Pre-test on role, summary of competencies. Developing diet history questionnaire and taking diet history. Preparation of standard protocol based on case studies and group discussion. Preparation of overweight and underweight fact list hand-out and development of counselling guidelines for weight loss and weight gain. Weight loss counselling – Use of role play technique, counselling on diet, exercise and life style. Visit to hospitals with therapeutic kitchen setup. Diabetic diet counselling development of dietary fat facts list, cholesterol facts list, sodium facts list. Development of dietary counselling tips for different cardiovascular disorder and counselling; cardiac patients using role play technique, presentation in gathering. Diet exhibition cardiovascular disorders in a specialty hospital / general hospital, preparation of hand-outs on ulcer facts list, high fibre facts list, low residue facts list, low lactose facts list, counselling for patients suffering from diarrhoea, constipation, gastro-esophageal reflex (GERD, colitis, diverticulosis and ulcer. Preparation of SOAP notes and gall bladder facts list hand-out and counselling a patient of gall stones. Preparation of liver disease facts list hand-out, collection of case history of patient suffering from hepatitis, cirrhosis of liver, alcoholics. Counselling the patient and conducting group discussion. Preparation of kidney disease facts list hand-out and development of counselling tips for kidney disorders, dietary counselling in a specialty hospital / diet and nutrition counselling centre for kidney disorder and diet exhibition for kidney disorder. Preparation of cancer facts list hand-out, Preparation of list of parenteral and enteral products available in the market for use during counselling. Setting up a unit for nutrition counselling. Role play exercises for counselling. Supervised counselling of patients/clients. |
| FND-315 Nutraceuticals and Health Foods 2 (2+0) Sem I
Nutraceuticals and functional food definition, synonymous terms, basis of claims for a compound as a nutraceutical, regulatory issues including CODEX, FSSAI Regulation. Classification of nutraceutical substances based on food sources and based on mechanism of action, and based on chemical nature. Nutrition claims by FSSAI. Regulatory issues for nutraceuticals including national and international standards. Potential health benefits of major nutraceuticals, omega-3, lycopene, isoflavonoids, prebiotics and probiotics, glucosamine, phytosterols etc, Metabolism, bioavailability and pharmacokinetics of nutraceuticals. Concept of angiogenesis, nutraceuticals for joint heath, cardiovascular diseases, cancer, diabetes, obesity, eye health, cholesterol management. mental health, immune enhancement, age-related macular degeneration, endurance performance and mood disorders. Clinical testing of nutraceuticals and health foods – interactions of prescribed drugs and nutraceuticals; adverse effects and toxicity aspects of nutraceuticals; Nutrigenomics – an introduction and its relation to nutraceuticals. Current research in functional foods. |
| FND-316 Introduction to Clinical Nutrition 3(2+1) Sem I
Metabolic changes and clinical diagnosis in various diseases: Nutrient deficiency diseases like Anemia, vitamin B complex deficiencies, Vitamin A deficiency disease, Iodine deficiency disorders, Calcium and vitamin D deficiency diseases, ascorbic acid deficiency. Metabolic changes and clinical diagnosis in degenerative diseases: Diabetes, Cardiovascular diseases, renal disorder, liver diseases, cancer. Normal cut-off values for blood and urine parameters. Interpretation of report of blood and urine in different disease conditions. Drug and nutrient interaction, effect of drugs on nutritional status. Effect of diet and nutritional status on drug effectiveness. Depletion and repletion studies; Nutrient balance studies; Use of isotopically labelled nutrients. Nutrition screening and assessment methods (Mini Nutritional Assessment (MNA), Subjective Global Assessment (SGA), Patient-Generated Subjective Global Assessment (PG- SGA), Malnutrition Universal Screening tool (MUST), disease specific tools. Nutrition care process- Assessment, Diagnosis, Interpretation, Monitoring, and Evaluation (ADIME).
Practical
Identification and interpretation of clinical signs of nutritional deficiency diseases- sampling of blood and urine for nutritional status, estimation of hemoglobin. Estimation of glucose in blood and urine in normal and diabetic persons. Estimation of lipid profile in normal and heart patients. Estimation of Glycosylated Hemoglobin, Estimation of serum total protein and serum albumin, visit to a clinical laboratory. |
| FND-317 Food and Nutrition Security 2 (1+1) Sem II
Food Security: Concept and definition, pillars and determinants. Global Food Security Index. Global hunger index and its indicator and how they measured. Global challenges to food and nutrition security. Inter- relationship between hunger and food insecurity. Strategy to achieve food security at household, national and global level. Role of nutrition in human health and sustainable development. Relationship between nutrition, diet and lifestyle. Growing global concern for noncommunicable diseases. Opportunities and challenges of nutrition and food preferences as a means of preventing the spread of chronic and non- infectious diseases. Impact of social, cultural and economic factors on the food and nutrition security. Nutrition security: Concept and definition, pillars and determinants. Nutrition sensitive approaches to combat malnutrition. Dietary diversity for nutrition security. Dietary diversification through utilization of bio-fortified crops, indigenous and under-utilized foods. Millennium Development Goals, Sustainable Development Goals (SDG) II and way ahead. National and international policies and programs related to food and nutrition security: POSHAN Abhiyan, NARI (Nutri-sensitive Agricultural Resources and Innovations), NFSA (National Food Security Act), NFSM (National Food Security Mission), NNM (National Nutrition Mission), WFP (World Food program), FAO (Food and Agricultural Organization). Public distribution system in context to food and nutrition security, International Fund for Agriculture Development (IFAD) etc.
Practical
Household survey for assessment of indicators of Food insecurity. Proforma development survey,
, survey, report writing, validation. Assessment of dietary diversity, quality, food security, nutrition security. Food product development and formulation for intervention of nutri-sensitive approaches and strategies to eradicate poverty and malnutrition. Impact of nutritional policies and programs on the nutritional status of the vulnerable group. Framing questionnaire to conduct dietary survey – using Food Frequency Questionnaire. |
| FND-318 Nutrition, Body Composition and Physical Fitness 3 (2+1) Sem II
Body composition, methods of assessment- tools and techniques, changes in Body composition with age and fitness. Interrelationship between physical fitness and performance. Basic structure of a muscle with the help of a diagram – Functions and locations of muscles in the body – muscle groups –Major skeletal muscles. Basics of exercise regime – FITT formula – Frequency, Intensity, Time and Type of exercises for fitness. – Warm up exercises – Cool down exercises: Exercises – Benefits of regular and adequate exercise – Types of exercises and health benefits with suitable examples. Anaerobic exercises Flexibility exercises. Effect of nutrition in physical fitness and sports performance and athletics. Concept of energy balance – factors affecting energy – equations to assess BMR. . Aerobic exercise to increase cardiovascular endurance – benefits and examples -Treadmill, Elliptical cycle, Stationary cycle. Aerobics workouts Macronutrients metabolism in exercise – Carbohydrates: lactose intolerance, Diabetes, hypoglycemia; Lipids and Oils, Fatty Acids, Triglycerides, Phospholipids, Sterols. Functions of fats, needs, deficiencies. Role of water and electrolytes in performance. Vitamins metabolism in sports – Free radicals in exercise role of antioxidants in exercise – Minerals and trace minerals metabolism in exercise and essential minerals and trace minerals in sports. Sports nutrition products – supplements related to energy metabolism – weight reduction and botanical and herbal supplements – sports nutrition theory to practice –, Special consideration in sports nutrition. Women, young, diabetic, vegetarian athletes – Sport specific nutrition – Gymnastics, weight lifters, skiers, cyclists, swimming, skating, Winning recipes for peak performance. Assessment of Physical fitness Functional tests: Cardiorespiratory and muscular assessment; Type of measurement and protocol for evaluation and interpretation of performance; Aerobic Power or VO2max; Anaerobic Threshold; Economy of Movement. Fitness assessment: Types of exercise, Components of physical fitness and its evaluation in health and performance. Activity Recording: Self-reporting of activities vs. Direct monitoring of activities. Techniques to measure energy expenditure and energy intake. Techniques to assess physical fitness. Aging theories, physiology, mechanism and role of nutrients in arresting aging process.
Practical
Recording of Dietary intake by 24-hour recall method for 3 consecutive days. Recording of energy expenditure by 24-hour recall method by using multipliers for 3 consecutive days. Calculation of energy balance by using above data. Demonstration and use of body composition analyzer calculation of total fat and fat free muscle mass. Calculation of fat % and BC of adults, equations to assess BMR. Physical tests: Harvard STEP test, Treadmill test to assess heart health, muscular grip test. Visit to established fitness center. |
| FND-319 Milk Processing and Technology 3 (2+1) Sem II
Introduction, importance and scope of fluid milk industry in India and abroad: Brief history and present status. Composition of milk, nutritive value of milk of cow and buffalo. Physico-chemical properties of milk and milk constituents: Physical state, acidity, pH, density and specific gravity, freezing point, color and flavor. Microbiology of milk. Types of microorganisms, their production and consequent results in milk production. Types of milk: Sterilized Milk; Homogenized Milk; Flavored Milks; Standardized Milk; Reconstituted/Re-hydrated Milk; Recombined Milk; Toned Milk. Milk products- traditional products- butter, ghee, khoa, cheese in theory. Steps of milk processing: collection, chilling, standardization, pasteurization, homogenization, bactofugation, and principles of dehydration. Management of processing plant: Various kinds of designs and layouts of plants Value addition for fluid milk. Fortification of milk Waste management, Quality control aspects of milk: Status of antibiotics, pesticides, heavy metals etc., good manufacturing practices, implementation of HACCP standards, cleaning and sanitization of fluid plant: Indian standards for milk and milk products as per PFA, BIS, AGMARK etc., cleaning and sanitization procedures. Judging and grading of milk, defects in milk, their causes and prevention.
Practical
Platform test of raw milk (clot on boiling (COB) test, alcohol test). Adulteration in milk and its detection. Sampling of milk. Estimation of fat, SNF, TS platform tests. Cream separation. Detection of adulterants Microbiological quality evaluation of milk and milk products Preparation of milk products. Paneer, chenna, ice-cream, khoa, burfi, flavored milk, rasogulla. Visit to modern milk processing and manufacturing plants. |
| FND-320 Cereals and Millets: Processing and Technology 3(2+1) Sem II
Production and consumption scenario of cereals and millets; Structure, Chemical composition and nutritive value of cereals and millets. General unit operations in agricultural process engineering and importance of these unit operations in grain processing, Morphology, physico-chemical properties of cereals, major and minor millets, Chemical tests- sedimentation test, flour swelling volume; Conventional and modern milling technology of paddy processing, estimation of milling efficiency, quality characteristics of milled cereals and millets. Parboiling of rice, bran stabilization and methods. Wheat milling and processing: purification and reduction system. Different types wheat flour, Quality characteristics of flour. Characteristics of wheat flour suitable for baking. Milling and processing of oats, corn, barley, sorghum. Primary and secondary products of cereal processing. Processing of breakfast cereals: flaked, puffed, expanded, extruded and shredded. Malted cereals and cereal products. By-products of cereals and millets processing. Structure and composition of major millets – maize, sorghum – wet and dry milling methods – processing and by products. Composition of minor millets – pearl millet, finger millet, little millet, kodo millet, foxtail millet and barnyard millet. Processing of minor millets. Structure, composition and processing of oats and barley. Malting of cereals and millets – production of weaning and supplementary foods, nutrient dense foods – amylase rich foods (ARF).
Practical
Study of physicochemical properties of cereals; Parboiling of paddy; Cooking quality of rice, milling of rice; Conditioning and milling of wheat; Production of cereal flakes; Production of popcorns, flaked rice, puffed rice, noodles; Preparation of cereal malt. Determination of gelatinization temperature by amylograph; Processing of value-added products from millets. Estimation of gluten content in wheat flour. Preparation of snacks based on cereals and millets (roasting, popping, pearling, flaking, malting). Study of different unit operations and machineries in rice mills; wheat/ flour mills; Study of extrusion process. |
| FND-321 Sustainable Nutrition 3 (2+1) Sem II
Sustainable development goals and sustainable nutrition. Definition of sustainable diets, dimensions of sustainable diets. Aims and guiding principles of sustainable diets. Climate change and sustainable and healthy diets. Indicators and measures of sustainable diets. Assessing the environmental impact of diet. Nutritional indicators of sustainability. Sustainable diet: Social and cultural perspective. Sustainable diets and food-based dietary guidelines. Traditional food at the epicentre of the sustainable food system. Determinants of food choice and dietary change. Organic food and sustainable nutrition. Indian diets and sustainability. Attaining healthy and sustainable diets. Economics, food waste, biodiversity, The environmental impact and sustainability of existing food systems. Sustainable Healthy Diets: Models and Measures – the dietary dimension, the economic dimension, the sociocultural domain, the environmental domain. Metrics for Characterizing Sustainable Nutrition Security: Nutrient Adequacy of Foods, Diets and the Food Supply, Ecosystem Stability, Food Affordability and Availability, Sociocultural Wellbeing, Resilience, Food Safety, Waste and Loss Reduction.
Practical
Develop a meal plan for nutritional adequacy and sustainability; Undertake a market survey of food products with sustainable or climate-friendly labels; Assess the 7-day food menu served in university hostels in terms of sustainability; Pilot study on assessment of food choice motives of university students. |
| FND-322 Hospitality Management 3(2+1) Sem II
Food preparation- Principles of food purchasing, Methods of food purchasing; Storages of foods; Different kitchen equipment- Heavy and Light equipment, Care and maintenance and their use; Management- Principles of management, Steps of effective management, techniques of effective management; Attitude towards work, behavior and personal hygiene, Do’s and don’ts while working in the kitchen; Understanding the functioning of Food Production Dept. in any catering establishment / setup- Organizational structure, layout, Duties and responsibilities; Menu planning- Definition and Principles of menu planning, Types of menus; Financial management- Introduction, Principles, Costing, Budgeting. Accounting. Food cost control methods, Factors affecting food cost, labour cost, operating cost and overhead cost; Standardization of recipe- Definition of standardization of recipe, Standard recipe format and uses, portioning equipment, portion control; Personnel management. Introduction, Personal management concepts. Staff employment, Employee benefits, Methods of selection, Orientation, Training and development, Supervision, Motivation of employees.
Practical
Menu planning for industrial canteen/ hospital canteen/ cafeteria/ snack bar/ residential hostel. Standardization of recipes suitable for fast food outlet/ industrial canteen/ hospitals/ college hostel. Multiplication of standard recipes for quantity food production, quantity food management, portioning and fixing of cost. Visit to any one canteen attached to hospital and dietary department cafeteria, 3-star hotel/restaurant, 5-star hotel / restaurant, industrial canteen. Presentation of report on hospital canteen, cafeteria, 3-star hotel / restaurant, 5-star hotel / restaurant in terms of organizational set up, production, preparation and service. Calculate food cost, labour cost, operating cost and overhead cost of any standardized recipe. |
| FND-323 Food Hygiene and Sanitation 3 (2+1) Sem II
Meaning and principle of food hygiene. Interrelationship of health, hygiene and sanitation Food Hazards. Personal hygiene. Water Requirement and use, sources of water supply, water pollution, purification of water, portable water and its Quality-Criteria and standards, hardness of water and its treatment, defluorination of water. Food hygiene: Contamination of foods from various sources. Green plants and fruits, animals, sewage, soil, air and water and their health hazards. Food spoilage. Perishable, semi perishable and non-perishable foods. Sanitary procedures for preparation, handling and storage of foods Food borne infection and intoxication. Food poisoning caused by bacteria: Salmonella, Staphylococcal poisoning, Botulinum, Clostridium perfringens and B. cerus. Sources, incubation period, mechanism of action. Investigation of Food Poisoning, prevention and control. Food Poisoning caused by agents other than microorganism. Poisonous plants, animals, chemicals, metals and pesticides etc. Pests and Rodent Control. Hygiene Requirements for Licensing and Sale. Health status of Food Handlers. Cross- contamination and its prevention methods. Introduction to HACCP principles and their application. Concept of TQM, GMP and Risk Assessment.
Practical
Identification of microorganism, preparation of slides, preparation of media. Collection of water samples. Testing of water for: (i) Physical quality (ii) Bacteriological quality. Survey of hygienic and sanitary condition in food shops/food vendors/ canteens. Report writing |
| ND-411 Diet Therapy for Hospitalized Cases 4 (1+3) Sem I
Enteral and parenteral feeding, feed formulation, diseases antagonism and synergism, use of nutraceuticals and supplements for hospital cases, diet for bariatric surgery. Reading prescription, interaction with drug, taking diet and medical history, duration hospitalization in following
conditions: GIT disorders, surgery (liver, kidney, CVD), cancer, ICU patients, burns, injury, sepsis,trauma, pre- and post-operative conditions, hospitalization due to diabetes, malnourished neonates, premature infants, multiple organ problems. Neoplastic diseases – goals of nutritional care for cancer patients.
Practical
Planning and preparation of a clear fluid, full fluid diet, soft diets and tube feeding formula for prep and post-operative patients. Diet plan and nutrient calculation for peptic ulcer, dysentery, diarrhea and constipation. Preparation of SOAP for liver disorders. Diet plan and nutrient calculation for fatty liver, hepatitis cirrhosis, cholecystitis and cholelithiasis of liver. Preparation of SOAP for obesity. Diet planning for obese patients and bariatric patients Preparation of SOAP for underweight and diet planning. Preparation of SOAP for diabetes mellitus and dietary modification. Formulation of carbohydrate, protein, fat, fiber and sodium exchange list. Preparation of SOAP for Cardiovascular diseases. Diet planning for atherosclerotic, and congestive heart failure. Preparation of SOAP for hyper tension and diet planning. Preparation of SOAP for kidney diseases. Diet planning for glomerulonephritis, nephrotic syndrome, nephrosclerosis syndrome, renal calculi, dialysis and renal failure, AIDS, tuberculosis and burns. Preparation of SOAP for allergy and diet planning. Diet planning for inborn errors of metabolism. Diet planning for cancer patient. Diet planning for protein energy malnutrition. |
| ND-412 E-applications for Dietetics 4 (1+3) Sem I
Basic principles in developing a e-applications, Planning process, rules of web designing, Designing navigation bar, Page design, Home Page Layout, Design Concept. Audience requirement. audience requirement, Idea creation – Sketching – Wire framing – Graphic designing – Coding and programming, Importance of e-applications in Dietetics- role of AI. Diet and nutrition tracking App – Calorie calculating app – app for calculating energy expenditure – app for calculating energy requirement – Stages of developing nutri App for dieting. Six types of technology assisted instruments for dietary assessment -: interactive computer-based technologies – Personal Digital Assistants (PDAs) – web-based technologies – mobile devices, specialized cameras and tape recorders- scanand sensor technologies. Integration of e- Dietary Assessment tools into the care process. Food atlas-artificial intelligence in dieting. Advantages and disadvantages of e-dietary assessment methods. e-courses on nutrition and available platforms.
Practical
Apps listing- Commercially available AI Based food and nutrient assessment system- Nutrition facts, CRON-O-METER, Diet organizer, e-fit, Easy menu balanced meal planner, food file, Nutrition info. Software for nutrient intake calculation and Dietary assessment software, e-portals of NIN such as Count What you Eat, ICMR-NIN TATA Dashboard center, NUTRIFY INDIA NOW, Tracking commercial apps and developing inventory of available apps related to health and nutrition tracking. Diet history- Google forms, photography method, electronic household weighing, sensor based health assessment for apps for tracking and measuring BP, blood sugar, hemoglobin, smart watches, fitness tracker, Online survey design for nutritional and dietary assessment for understanding current trends in dietary intake in particular group. Developing messages for public masses. Developing web page/blog/e-course. Info. graphic designing/posters/pamphlets. Attending training and workshops related to e-application/AI/coding or programming. Generating awareness using e-application. Organizing awareness camps among general public on use of nutrition related online platforms and application for tracking their dietary intake. Application based assignment- nutrient analysis/estimation, data collection – 24-h recall, diet history, food record, menu planning, nutrition counselling, food portion size estimation, standardized recipe formulation. Project to be submitted by student using any e-tool. |
| ND-413 Nutrigenomics 2(2+0) Sem I
Introduction – role of nutrition in preventing risk of disorders – proposed strategies for management of nutrient disorders – personalized medicine – personalized nutrition; Introduction to genomics and its importance in health care, agriculture and environment – Introduction to
Nutrigenomics Definition – role of Personalized nutrition in human diseases. Genes – structure – biochemical and molecular nature of genes; Central Dogma of Life; – regulation of gene expression –Role of diet/nutrition in regulation of gene expression – metabolic programming – Genetic basis of Dietary responses – Diet Vs Gene interactions. Genetic susceptibility to diets. Introduction to methods of developing nutritious foods/diet – intervention of biotechnology/genomics in producing nutritionally important molecules/compounds – production of therapeutic/medicinal proteins/hormones/molecules through genetic engineering –Biotech processes in value addition of dietary foods – fermentation process, and genetic improvement of food grade microorganisms; crop varieties with enhanced nutrition. Introduction to transcriptomics, proteomics, metabolomics; applications
in nutrition research – Metabolic Syndrome in humans – Nucleotide polymorphisms associated with common/major dietary disorders – inborn errors of metabolism – lactose intolerance, glutenenteropathy and phenylketonuria. Biomarkers – importance, discovery and validation-screening for bioactive nutrients and compounds – Cell line testing – zebrafish model and animal model – Scientific, technological and resource constraints on genomics – important factors affecting development in nutrigenomics. |
| ND-414 Nutrition for Special Conditions 3(2+1) Sem I
Nutritional requirements for extreme environments: Introduction – General adaptive mechanisms to environmental extremes and role of nutrition in successful acclimatization – decreased oxygen availability at high altitude – nutrition requirements for high altitude – Nutrition requirements in cold and polar environment- thermoregulation in cold –dietary guidelines for cold conditions. Nutrition requirements in hot environments- effect of heat stress – energy expenditure in hot environment. Nutrition on requirements for astronauts (space missions); Sea and air travel nutrition: introduction, need and scope for space travel, history of space travel; -changes in body composition during space expedition and nutrition requirements. Physiological changes in human body, psychological preparedness, health and nutritional problems, nutrient requirements and dietary management during sea and air travel. Nutrition in Emergencies: need and importance, types of emergency situations such as natural and manmade, nutritional and health problems in emergencies. Control of communicable diseases through sanitation and immunization- Food distribution strategies- nutrient requirement and dietary management during emergencies. Nutritional requirements during starvation: total starvation – biochemistry of starvation, conditions developing starvation, features of starved body – survival period, effects of starvation/human body adaptation, metabolic alterations and nutrition requirements during starvation. Immuno-nutrition: nutrients affecting the immune system at the physiological, cellular and genetic level. Nutrients involved in the inflammatory response, role of specific nutrients in immune suppression and in immune promotion. Acute inflammation- features, causes, vascular and cellular events, inflammatory cells and mediators. Chronic inflammation- causes, types, classification non-specific and granulomatous with examples, repair, and wound healing by primary and secondary union, factors promoting and delaying the process. Healing in specific site including bone healing.
Practical
Studying the existing ration scale for army personnel in plains/high altitudes, space foods/ emergency ration foods, planning and preparation of diet for army person in the high altitudes, hot environment and cold environment, Planning and preparation of diet for space mission, preparation of snacks foods for space , fibre rich foods ,ergogenic foods / bars for high altitude, ready to eat appetizers – juices/candy, high energy foods for starvation, RTE/ RTC foods for emergencies, high protein foods, planning and preparation of diet for acute and chronic inflammation condition – Rheumatic arthritis/Asthma, Planning and preparation of diet for immunity |
| ND-415 Nutrition Through Life Cycle 3(2+1) Sem I
Infancy- Role of nutrition on physical and mental development, rate of growth-weight as an indicator, assessment of growth, nutrient requirement during infancy, feeding of infants, value of breast feeding on infants, breast feeding versus artificial feeding, types of milk and their use in infant feeding. Weaning and supplementary foods, weaning practices in community, feeding of premature and low-birth-weight infants. Nutritional disorders and common ailments in infancy,
feeding the sick child, immunization schedule and growth charts Preschool age: Physical growth and mental development, prevalence of malnutrition in preschool years and food habits, nutritional requirements during preschool age and supplementary foods School age. Physical growth and mental development, nutritional requirements during school age, specific problems, specific problems in feeding school children Adolescence. Physical and physiological changes, nutritional requirements, food preferences and nutritional problems, problems, growth spurt and nutrition, adolescent fads influencing nutrition. Adulthood, Sex, occupation and income, nutritional requirements, biological and nutritional consequences and complications due to pollutants, vegetarianism. Nutrition, wok capacity and physical fitness. Nutrition, infection and immunity, nutrients and drugs interaction. Pregnancy. Eating disorders, Preconception nutrition. Nutritional related problems during pregnancy and lactation. Physiological changes in pregnancy, weight gain during pregnancy, food and nutrient requirements. Complications of pregnancy and their nutritional management, impact of nutrition on the outcome of pregnancy. Nutritional need of fetus during different stages of fetal cell growth and maternal nutritional needs. Psycho-physiology of lactation; milk synthesis and secretion, maternal needs during lactation, composition of colostrum and mature human milk, milk of mothers of pre-term babies. Non- nutritional factors of human milk; immunological factors, enzymes, hormones. Human milk banking. Elderly. Physical and physiological changes, nutritional requirements, problems of old age, nutrients influencing aging process
Practical
Grouping of foods based on richness of nutrients and quantifying foods to give uniform content of each nutrient. Planning and formulation of food exchange lists. Planning, preparation and evaluation of diet for adult men and women involved in different activities. Planning, preparation and evaluation of diets for pregnant women, , lactating mothers, weaning and supplementary foods
for infants, preschool children, school going children, packed lunches for preschoolers and school children, adolescent boys and girls, elderly, preschool children with PEM and vitamin. A deficiency Planning diets for anemic children, adolescents and pregnant women. |
| ND-416 Fundamentals of Research Methodology and Library Search 2(1+1) Sem I
Introduction to Research – Research: Meaning, Types, Scope and Significance, Foundations of Research: Meaning, Objectives, Motivation, Utility. Concept of theory, empiricism, deductive and inductive theory. Characteristics of scientific method – Understanding the language of Research – Concept, Construct, Definition, Variable. Research Process. Guiding Principles in Selection of Research Problem; Research Objectives and Approaches, Problem Identification and Formulation, Research Question – Investigation Question Measurement Issues – Hypothesis – Qualities of a good Hypothesis, Null Hypothesis and Alternative Hypothesis. Hypothesis Testing – Logic and Importance. Research Process and Criteria of Good Research; Research Method ; Research Design – Meaning, Need, Key Components, Data Collection, Survey and Sampling, Data: Meaning, Nature, Types and Sources; Methods of Collecting Secondary Data, Surveys – Definition, Purpose and Scope; Survey Techniques and their Limitations., Questionnaires and Schedules – Definition and Differentiation; Types of Questionnaires; Salient Features of an Effective Questionnaire, Sampling and Sample Designs: Concept, Purpose and Types; Criteria for Selecting appropriate sampling Procedure; Data Analysis – Tools and Techniques, Use of proper statistical procedures, Preparation of Research Report, Impact factor of Journals, When and where to publish ? Ethical issues related to publishing, Plagiarism and Self-Plagiarism. Use of Encyclopedias, Research Guides, Handbook etc., Academic Databases for Computer Science Discipline.
Practical
Identifying problem, formulating research hypothesis, questionnaire design, collection of secondary data, analysis and report writing. Use of reference management software, article writing. |
| ND-417 Sports Nutrition 3(3+0) Sem I
Introduction, Nutritional considerations for sports / exercising person as compared to normal active person. Energy substrate for activities of different intensity and duration, aerobic and anaerobic activities. Fluid balance in sports and exercise, importance, symptoms and prevention of dehydration, Sports drink, Energy enhancers and other commercial sports food products. Macro Nutrients-Carbohydrate as an energy source for sport and exercise, Carbohydrate stores, Fuel for aerobic and anaerobic metabolism, Glycogen re-synthesis, CHO Loading, CHO composition for pre-exercise, during and recovery period. Role of fat as an energy source for sports and exercise. Fat stores, regulation of fat metabolism, factors affecting fat oxidation (intensity, duration, training status, CHO feeding), effect of fasting and fat ingestion. Protein and amino acid requirements, Factors affecting Protein turnover, Protein requirement and metabolism during endurance exercise, resistance exercise and recovery process. Important micronutrients for exercise- B complex vitamin and specific minerals. Exercise induced oxidative stress and role of antioxidants. Chronic dieting and eating disorder. Female athletic triad, sports anaemia Dietary supplements and ergogenic aids (nutritional, pharmacological and physiological). Use of Nutritional supplements in strength/power sports and team sports- use, effects, efficacy and safety − Creatine monohydrate, Sodium bicarbonates, Nitrates − B-Alanine, Caffeine − Protein supplements − Fat burners. |
| ND-418 Diet and Immunity 3(2+1) Sem I
Introduction to Immune System: Cells, Organs, and Functions, Innate and Adaptive Immunity Immunodeficiency and evaluation of Immune function. Alcohol and Immune function, Auto-antibodies, NCDs and Autoimmunity. The Importance of Gut Microbiome for Immune Health, Nutrient-Immune Interactions Essential Vitamins and Minerals for Immune Function, Role of Antioxidants in Immune Response, Impact of Macronutrients) on Immunity, Indian Diet and Immune System Benefits, Herbs, Medicinal plants and other Plant-Based Diets for immunity enhancement. , Role of Hydration in Immune Function, Understanding the Role of Dietary Fats and Immune Function, Intolerances and Immune System Response, Immunity Booster Foods, Diets and Autoimmune Conditions, Technology and apps in promoting healthy eating habits for immune support.
Practical
Exploring local herbs and medicinal plants as immunity booster. Study of different pathogenic organism and their interaction with food compounds. Planning of individualized diet plan for different auto immune diseases. Planning of individualized diet plan for different conditions of food intolerances. |
| ND-419 Global Nutrition 2(2+0) Sem I
Defining Global Nutrition: Scope and Challenges, Nutritional Transition, Global Trends and Regional Differences in Food Systems and Nutrition, Sustainable Agriculture and Food Production Practices, Micronutrient Deficiencies, Nutritional Epidemiology, Food Traditions and Dietary Practices in Different Regions, Food Waste and Loss: Global Challenges and Solutions, Ethics of Industrial Food Production and Food Justice Issues, Global Nutrition Programs and Policies, National Governments and International Collaboration, Issues and Trends in Global Food and Nutrition Security. |
| FS-411 Food Processing and Packaging 4(3+1) Sem I
Food processing and preservation techniques for cereals, milk, fruits and vegetables, oil seeds, meat, fish and poultry and their impact on physical and chemical characteristics. Physico-chemical characteristics, nutritional quality and shelf-life studies. Factors effecting quality of processed foods. Food packaging, package functions, requirement and packaging materials. Principles in the development of protective packaging. Laws related to packaging. Shelf-life of packed food, special problems in packaging of foodstuffs.
Practical
Market survey for packaged processed food stuffs. Cereal cookery. Preparations showing dextrinization and gelatinization, gluten formation and influence factors. Vegetable cookery: effect of heat and alkali on pigment, preparation of soups, salads and beverages. Use of milk and milk products and egg in various preparations Estimation of shelf- life of packaged food stuffs. |
| FS-412 Fruits and Vegetables Processing and Technology 4 (2+2) Sem I
Importance and scope of fruits and vegetables in human diet. Scenario of fruit and vegetable production and processing at national and international level. General principles involved in preservation of fruits and vegetable products. Tools, equipment, lay out and other requirements of fruit and vegetable processing unit. Processing using sugar – principles and processing of jam, jelly, marmalade, fruit bar, preserves and candies. Unfermented and fermented products – fruit juices, RTS, nectar, cordial, squash, syrup, carbonated beverages, cider and vinegar. Processing using salt-principle – brining. Preservation of horticultural produces – preparation of pickles, ketchup and sauces. Tea, coffee and cocoa products Wine and fermentation technology. Drying and dehydration: definition, principle, method, suitability – types of driers – solar, cabinet, spray drier, drum drier, fluidized bed drier and freeze drying. Methods of concentration – open kettle, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, dehydro- freezing, ultra filtration and reverse osmosis. Processing of dehydrated fruits, vegetables and spice products and fruit pulp. Canning – principles, methods – preparation of canned products – spoilage of canned foods and its prevention. Preservation by low temperature: definition, principle, method, suitability – refrigeration, freezing, preparation of frozen foods. Preservation by controlled atmosphere, modified atmosphere-definition, principle, method, suitability. Processing by irradiation -definition, principle, method, suitability and application of irradiation in food industry.
Practical
Evaluation of pectin grade; Canning of mango/guava/papaya; Preparation and quality evaluation of fruit jam with fruits of regional importance; Preparation and quality evaluation of fruit jelly with fruits of regional importance ;Preparation and quality evaluation of fruit marmalade; Preparation and quality evaluation of fruit preserve and candy; Preparation and quality evaluation of fruit RTS; Preparation and quality evaluation of squash / syrup; Preparation of grape raisin /dried fig / dried banana; Processing of tomato products; Preparation and evaluation of dehydrated vegetables; Preparation and quality evaluation of wafers with vegetables / tubers; Preparation of fruit cheese; Preparation of pickle / mixed pickle; Preparation of dried ginger / mango powder (amchur). |
| FS-413 Food Safety and Packaging 2 (1+1) Sem I
Factors affecting shelf life of food material during storage, Interactions of spoilage agents with environmental factors. General principles of control of the spoilage agents; Difference between food infection, food intoxication and allergy. Food safety and standard regulations national and international standards. Food safety, safety hazards and risks, food related hazards, microbiological considerations in food safety, effect of processing and storage on microbial safety, microbiological methodology, HACCP as a method to prevent food borne illness, chemical hazards associated with foods. Types of Packaging systems, special solutions and packaging machines. Different types of packaging materials, their key properties and applications, Metal cans, Plastic packaging, different types of polymers used in food packaging and their barrier properties. Glass containers, types of glass used in food packaging, manufacture of glass and glass containers, closures for glass containers. Paper and paper board packaging, paper and paper board manufacture process, modification of barrier properties and characteristics of paper/ boards. Relative advantages and disadvantages of different packaging materials; effect of these materials on packed commodities. Nutritional labelling on packages, CAS and MAP, shrink and cling packaging, vacuum and gas packaging; Active packaging, Smart packaging. Factors affecting the choice of packaging materials, Disposal and recycle of packaging waste, Printing and labelling, Lamination, Package testing: Testing methods for flexible materials, rigid materials and semi rigid materials; Tests for paper plastic film and laminates aluminium foil glass containers (visual defects, color, dimensions, impact strength, etc.), metal containers (pressure test, product compatibility, etc.).
Practical
Identification of different types of packaging materials, Determination of tensile/ compressive strength of given material/package, To perform different destructive and non-destructive tests for glass containers, Vacuum packaging of agricultural produces, Determination of tearing strength of paper board, Measurement of thickness of packaging materials, To perform grease-resistance test in plastic pouches, Determination of bursting strength of packaging material, Determination of water-vapors transmission rate, Shrink wrapping of various horticultural produce, Testing of chemical resistance of packaging materials, Determination of drop test of food package and visit to relevant industries. |
| FS-414 Food Toxicology and Quality Testing 3(2+1) Sem I
Food toxicology – definition, introduction and significance. Classification of toxic constituents. Food poisoning –types, causative factors, signs and symptoms, preventive measures. Natural food toxins – pulses, oil seeds, sea foods, processed animal foods. Anti-nutritional factors, other food toxins, their harmful effects and methods of removal. General characteristics, occurrence, properties and inactivation of protease inhibitors, trypsin inhibitors, haemagglutinins, goitrogens, gossypol. General characteristics, occurrence, properties and inactivation of saponins, lathyrogens, avidin and other antimetabolites. Microbial toxins – classification, source of contamination, effect on health, preventive measures, methods of inactivation/destruction. General characteristics, occurrence and properties of mycotoxins, aflatoxin, ochratoxin and patulin. Methods to detect and prevention of mycotoxins. Chemical toxins – Pesticides – Pesticide and insecticide residual toxicity – sources and health hazards, insecticides, metallic and others. Mineral toxicity- Chlorine and Fluorine, Heavy metals toxicity – Lead and Chromium, Mercury, Arsenic and Iron, residual effects, preventive measures, methods of removal. Food additives – classification, toxicity and effects. Toxins developed during processing. Food packaging material – Potential contaminants from food packaging material. Detection of toxins in food chain.
Practical
Methods of detect aflatoxin and gossypol. Methods of detect trypsin inhibitors and protease inhibitors. Use of AAS for detection of lead, chromium, mercury, arsenic, iron, detection of tannin and phytic acid. Visit to toxicology lab and public health laboratory. Visit to Quality Testing Laboratory, food processing industry/ government laboratory. |
| FS-415 Food Chemistry 3(3+0) Sem I
Nature, scope and development of food chemistry. Properties of foods: Solubility, vapour pressure, boiling point, freezing point, osmotic pressure, viscosity, surface tension, specific gravity, oxidation and reduction. Acids, bases and buffers. Chemical bonding – Colloids – Water and moisture in foods- Hydrogen bonding, bound water, capillary water and loosely bound water; structure and properties of water molecule Water activity and effects on storage life. Carbohydrates-classification, structure and properties of carbohydrates and dietary fiber. Proteins in foods- classification, structure and properties of proteins and amino acids, Pure proteins of plant and animal origin- their functional characteristics, physical, chemical and nutritional changes in protein during processing. Chemical and enzymatic modification of protein. Lipids – introduction classification, physical and chemical characteristics. Chemistry of fats and oils– processing aspects Changes of lipids / fats during processing and storage. Role and use of lipids /fat, physiological effects of lipids- physiochemical aspects of fatty acids in natural foods, crystallization and intersification. Vitamins and minerals Properties of Vitamins and minerals, enrichment, restorations, fortifications, Losses of vitamins and minerals. Structure and properties of chlorophyll, anthocyanin, flavonoid, tannin, betalin, quinone, carotenoid, myoglobin and hemoglobin. Pigments used in food industry. Flavor compounds -terpenoids, flavonoids, Sulphur compounds and volatile flavor compounds. Enzymes, enzyme inhibitors, enzymatic browning, enzymes in food processing. Composition of beverages- hot drinks, tea, coffee, cocoa, cold drinks, soft-drinks, fruit beverages and alcoholic drinks-beer, wine etc. Sugars and sweeteners, reaction of sugars, non-nutritive sweeteners. Food additives: Antioxidants, chelating agents, coloring agents, curing agents, emulsions, flavors, and flavor enhancers, humectants and anti-caking agents, leavening agents, nutrient supplements, preservatives, stabilizers, thickeners. Browning reactions in foods. |
| FS-416 Meat Processing and Technology 3(2+1) Sem I
Animal foods – needs – availability – demand and supply of animal foods. Growth and development of Indian meat industry. Meat and poultry – pre-slaughter operations – preparation of animals and poultry birds for slaughter. Slaughtering of animals – requirements –stunning methods. External treatment of carcasses – skinning, depilation – external and internal treatment of carcasses – evisceration – slaughter lines and systems. Identification of parts of the animal -structure – composition – nutritive value of meat. Post mortem changes of meat – eating quality of meat tissues. Equipment in processing of meat – their design – usage and its application. Meat cutting – types of carcasses – indicators of quality of carcass. Meat composition – quality and spoilage. Eating quality of meat – color – chemical nature of myoglobin – discoloration of meat – texture and tenderness of meat – pre-slaughter and post slaughter factors effecting tenderness – improvement of tenderness. Spoilage of meat – sources of contamination, growth of microorganisms – identification of spoilage. Meat inspection, sanitation and preservation techniques. Principles of preservation of meat -hurdle concept. Methods of preservation of meat – chilling and freezing – heating – canning and thermal processing – curing and smoking, dehydration – Intermediate moisture foods – freeze drying, irradiation, high pressure treatment. Ohmic heating, High power ultra sound processing technology. Direct microbial inhibition – antibiotics – chemical preservation. Processed meats -formulation of meat products- enrobed meat products– fermented, canned and restructured meat products– restructured steaks, roasts, blocks – portion and sticks. Dried meat – pickled, spiced and marinated meat– prefabricated meat- effect of processing on quality of meat products. Equipment’s used in processing of meat. Poultry – dressing – composition – nutritive value – processing and preservation methods – storage, spoilage and preventive measures of poultry meat. Standards and quality control measures adopted for meat and meat products. National and International- HACCP for meat and poultry and processed meat products. Fraudulent substitution of meat- its recognition and impact. Waste utilization of animal foods – edible and non-edible parts. New concept in meat technology: cultured meat, lab-grown meat. Plant-based meat analogues, in-vitro meat.
Practical
Formulation of Questionnaire and conduct of survey on the availability of animal foods in selected areas. Effect of processing on sheep meat (moisture content, color change, shrinkage and sensory quality attributes). Curing of meat using sugar, salt and nitrite. Effect of tenderizing agents on meat cookery. Quality evaluation of processed meat and chicken products – preparation of battered chicken. Pickling and canning of meat. Microbial quality of stored animal and chicken meat products. Visit to slaughter house and meat cold storage unit. |
| FS-417 Pulses and oilseeds: Processing and Technology 3(2+1) Sem I
Food uses of major pulses- Bengal gram, green gram, black gram, red gram, lentils etc. Primary processing of pulses- Cleaning, drying, storage, control of storage pests. Secondary processing methods-Dehulling, small scale processing, large scale processing. Traditional dal mills and modern dal mills, nutrient losses during processing. Processing methods of pulses like soaking, germination, cooking, fermentation etc. Major oilseeds produced in India and their utility groundnut, rapeseed/mustard, soybean, sesame seed, sunflower, safflower, cottonseed, linseed, caster. Pre-treatments and oil extraction from different oilseeds. Refining, bleaching, deodorization, hydrogenation processes of edible oils Anti-nutritional factors and toxic constituents of pulses and oilseeds. Technology of production of oilseed meals/flours, protein concentrates and isolates of pulses and oilseeds and their utilization. By product utilization of pulses and oilseeds.
Practical
Market survey of pulse and oilseed-based snack foods, Preparation of pulses and oilseed-based snack foods. Demonstrations on soaking, dehulling, germination, fermentation methods Analysis of antinutrients- Phytic acid, saponins, trypsin inhibitors etc. Preparation of snacks based on pulses and oilseeds. Preparation of recipes based on germinated and fermented pulses. Visit to traditionaldal mills, modern dal mills, oil mills to expose students to dal milling operations and oil extraction operations. |
| FS-418 Sensory Evaluation of Foods 2(1+1) Sem I
Sensory quality evaluation – introduction, method, sensory panel; physiological and psychological foundations of sensory evaluation; Principles of good practice: the sensory testing environment, test protocol considerations, Factors influencing sensory measurements, Basic principles: Senses and sensory perception, Physiology of sensory organs, Sensory and instrumental analysis in quality control. Sensory attributes of foods and beverages and their perceptions, appearance, flavor, taste, aroma, texture/mouthfeel, trigeminal sensations, Sensory evaluation methodology, threshold measurements, difference tests, scaling procedures, descriptive analytical methods, consumer tests, Instrumental measurements, color texture, flavor, Correlation of sensory and instrumental measures, Applications of sensory tests for quality assurance product development product optimization marketing. Objective methods of evaluation. Relationship between objective and subjective methods.
Practical
Determination of threshold value for basic tastes and odor; Odor recognition, difference (PC, Duo trio, triangle); Selection of judging panel; Training of judges, for recognition of certain common flavor and texture defects using different types of sensory tests; Descriptive analysis methodology; Texture profile methodology; Sensory evaluation of various food products using different scales, score cards and tests; Estimation of color; Designing a sensory laboratory. |
| IFSM-411 Institutional Food Service Management 3(0+3) Sem I
Practical
Introduction to quantity food production, familiarization to equipment for quantity food production, Weight, measures and conversion, Recipe conversion standardization of recipes – procedure. Practical exercise on standardization of recipe, multiplication of standard recipe, portioning and cost calculation. Standardization of recipes suitable for different catering services i.e., cafeterias /canteens, snack bars, industrial canteens, residential hostels. Costing of recipes planned and fixing the price. Exercise on quantity food production for different type of food service establishments. Visit to residential hostel, hospital canteen, industrial canteen, star hotel and fast- food centre to observe the organization, management and administration. Making a detailed project report for establishing a food service unit including making purchase documents for equipment purchase and tenders etc. Organizing and planning menu for college canteen as a catering enterprise, setting up of a canteen, management of college canteen – procurement of materials. Practical exercise on food preparation, pricing and sale. Preparation and presentation of report on management of canteen. Catering for Birthday party/Mocktail Party/ Convention/ Seminar / Conference. |
| IFSM-412 Sensory Evaluation of Foods 2(1+1) Sem I
Sensory quality evaluation – introduction, method, sensory panel; physiological and psychological foundations of sensory evaluation; Principles of good practice: the sensory testing environment, test protocol considerations, Factors influencing sensory measurements, Basic principles: Senses and sensory perception, Physiology of sensory organs, Sensory and instrumental analysis in quality control. Sensory attributes of foods and beverages and their perceptions, appearance, flavor, taste, aroma, texture/mouthfeel, trigeminal sensations, Sensory evaluation methodology, threshold measurements, difference tests, scaling procedures, descriptive analytical methods, consumer tests, Instrumental measurements, color texture, flavor, Correlation of sensory and instrumental measures, Applications of sensory tests for quality assurance product development product optimization marketing. Objective methods of evaluation. Relationship between objective and subjective methods.
Practical
Determination of threshold value for basic tastes and odor; Odor recognition, difference (PC, Duo trio, triangle); Selection of judging panel; Training of judges, for recognition of certain common flavor and texture defects using different types of sensory tests; Descriptive analysis methodology; Texture profile methodology; Sensory evaluation of various food products using different scales, score cards and tests; Estimation of color; Designing a sensory laboratory. |
| IFSM-413 Event Management 3(0+3) Sem I
Practical
Identifying practical situations for event management, conceptualizing goal and objectives, Overall show management. Exhibit sales and promotion. Festivals (diwali, religious ceremonies). Social gathering. Food fair/Conference/workshop/seminar/congress programming. SWOT analysis of event. Portfolio preparation; presentation and projection for work. Project report on visit to different types of organizational settings like hotel, guest house, hostel, small offices, clubs, fast food centres for management and organization of events. Project planning. program planning and execution. Project development. Event accountancy. Event communication and sponsorship. Event marketing and advertising. Live event management. Visit to different organizations/hotels etc. Project preparation and report presentation. |
| IFSM-414 Food Processing and Packaging 4 (3+1) Sem I
Food processing and preservation techniques for cereals, milk, fruits and vegetables, oil seeds, meat, fish and poultry and their impact on physical and chemical characteristics. Physico-chemical characteristics, nutritional quality and shelf-life studies. Factors effecting quality of processed foods. Food packaging, package functions, requirement and packaging materials. Principles in the development of protective packaging. Laws related to packaging. Shelf-life of packed food, special problems in packaging of foodstuffs.
Practical
Market survey for packaged processed food stuffs. Cereal cookery. Preparations showing dextrinization and gelatinization, gluten formation and influence factors. Vegetable cookery: effect of heat and alkali on pigment, preparation of soups, salads and beverages. Use of milk and milk products and egg in various preparations Estimation of shelf- life of packaged food stuffs. |
| IFSM-415 Ergonomics in Food Service 2(2+0) Sem I
Introduction to Ergonomics, principles, domains, significance and applications, Functional design, Facility design, Work zones, Work flow and travel distance, Work triangle, Managing central kitchens, kitchen layout, kitchen storage, kitchen planning, kitchen forms, Equipment selection and cart selection and maintenance, Material selection and placement, Managing human resource issues, Operational issues, food safety and hygiene and service ware., Ergonomics for Waiter staff, Cooks, food preparation workers, dishwashers, Musculoskeletal disorders – meaning, causative factors. Common MSD in food industry- Awkward posture, repetition, force. Ergonomic injury signs, symptoms and reporting. Ergonomic Risk Factors and safety Trends in accidents, Task Specific Ergonomics. Safety Responsibilities, Safety Responsibilities of Employers, Employees and Health Care Providers, Ergonomics Solutions and Stress- Engineering Improvements, Administrative Improvements and Personal Protective Equipment. |
| IFSM-416 Food Standards and Quality Control 3(2+1) Sem I
Importance of food quality control and assurance. Food Standards and Regulations in India: FSSAI, Prevention of Food Adulteration Act, Fruit Product Order, AGMARK, Essential Commodity Act, Consumer Protection Act, Bureau of Indian Standards, Codex Standards, Food and Drug Administration (FDA). Food additives, preservatives, coloring agents, antioxidants, emulsifying agents, leavening agents and stabilizing agents Sensory Evaluation of Food Quality – Introduction -Panel Screening-Selection of Panel members. Objective/Instrumental analysis of Quality Control. Statistical Quality Control of Foods Determination of Sensory thresholds and taste Interactions. Fundamentals of Food regulations-pertaining to Additives and Contaminants. Food safety management systems- GMP/GHP, HACCP, GLP, GAP, The Kosher and Halal Food Laws Food packaging, packaging material. Adulteration, heavy metals. Quality criteria of foods – food grains, fruits, vegetables and animal foods. Quality criteria of processed foods. Physical, chemical and microbial contamination of foods. Food adulteration – common adulterants – health hazards. Tests to detect adulterants in food. Pesticides-Mechanisms of Toxicity-Residues in Food, Acceptable daily limits.
Practical
Sensory and nutritional evaluation of some finished products. Detection of adulterants and preservatives in products. Identification of food logos. Study of food labelling. Identification of critical control points in a product line. Sensory evaluation of different food samples. Visit to quality control laboratory/food processing industries and note the procedures and parameters used for quality assessment. Estimation of quality parameters- cereals, pulses, fruits and veg. Market survey and quality analysis of street foods. Estimation of quality parameters – cereals, pulses, fruits and vegetables – Evaluation of food quality – objective and subjective methods – Market survey and quality analysis of street foods. |
| IFSM-417 Food Toxicology and Quality Testing 3(2+1) Sem I
Food toxicology – definition, introduction and significance. Classification of toxic constituents. Food poisoning –types, causative factors, signs and symptoms, preventive measures. Natural food toxins – pulses, oil seeds, sea foods, processed animal foods. Anti-nutritional factors, other food toxins, their harmful effects and methods of removal. General characteristics, occurrence, properties and inactivation of protease inhibitors, trypsin inhibitors, haemagglutinins, goitrogens, gossypol. General characteristics, occurrence, properties and inactivation of saponins, lathyrogens, avidin and other antimetabolites. Microbial toxins – classification, source of contamination, effect on health, preventive measures, methods of inactivation / destruction. General characteristics, occurrence and properties of mycotoxins, aflatoxin, ochratoxin and patulin. Methods to detect and prevention of mycotoxins. Chemical toxins – Pesticides – Pesticide and insecticide residual toxicity – sources and health hazards, insecticides, metallic and others. Mineral toxicity – Chlorine and Fluorine, Heavy metals toxicity – Lead and Chromium, Mercury, Arsenic and Iron, residual effects, preventive measures, methods of removal. Food additives – classification, toxicity and effects. Toxins developed during processing. Food packaging material – Potential contaminants from food packaging material. Antibacterial drugs, hormones and growth promoters of animal origin. Detection of toxins in food chain.
Practical
Methods of detect aflatoxin and gossypol. Methods of detect trypsin inhibitors and protease inhibitors. Use of AAS for detection of lead, chromium, mercury, arsenic, iron, detection of tannin and phytic acid. Visit to toxicology lab and public health laboratory. Visit to Quality Testing Laboratory, food processing industry/ government laboratory. |
| IFSM-418 Print and Electronic Journalism 3(0+3) Se m I
Practical
Visit to print and electronic stations for familiarization with equipment’s, Interaction with personnel of print and electronic media. Report writing on observations and presentation. Planning a press note/ press release for print media, Screening of radio news programs. Screening of TV news programs. Exercises on writing different types of reports for radio. Exercises on writing different types of reports – television formats, Hands-on experience with editing. Planning a press note/ press release for electronic media, Writing and presentation of radio and television news, Orientation to photography/videography and its equipment. Hands on training with different types of professional cameras, Writing captions for photographs. Writing and editing photo features for selected photographs and presentation. Familiarization with different online articles. Content creation for online journal. Creating a blog, awareness videos. Using social media channels such as Facebook/ Instagram/ LinkedIn/ Twitter/ WhatsApp, to create nutrition related post. |
| FND-421 In Plant Training/ Hands on Training 8(0+8) Sem-II
Practical
Development of entrepreneurial and managerial skills. Placement with an entrepreneur for studying the organizational structure and activities of the institution. Planning and execution of programme for the beneficiaries. Evaluation of the efficacy of the programme. |
| FN-422 Student Project and Presentation 2(0+2) Sem II
Preparation of project proposal for establishment of food enterprise/nutrition counselling centre including objectives, infrastructure, budgeting working policies, staffing, programme planning, and evaluation. Report writing and presentation |
| FND-421 Internship 10(0+10) Sem II
The internship can be taken in service Industry (e.g. Hospital or Hotel) OR in Production Industry (e.g. Food/ nutraceuticals Industry) OR in Food Quality and Analysis Laboratories |
| Online Courses 10 (NG#) Sem-II |
