Back close
Admissions

Course Detail

Course Name Food Fortification
Course Code 25FSN361
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Food Fortification 15hrs

Food fortification: Definition, types, Legal considerations, Mandatory vs. Voluntary fortification, importance and health benefits; Food vehicles and Fortificants: Selection of food vehicles, criteria for selection of food fortificants, Bioavailability, Stability and interaction of fortificants in the foods.

Unit II

Nutrients as Fortificants 10hrs

Vitamins (A, B, C and D) and minerals (iron, iodine, zinc and calcium) – Sources, Physical characteristics and choice of fortificant methods to increase absorption of fortificants/prevention of loss, Fortification premixes – design and composition of premixes.

Unit III

Foods as Vehicles for Fortification 10hrs

  1. i) Rice, Cereal flours, cereal products (bread, pasta, noodles, biscuits and ii) Salt and sugar, iii) edible oils, iv) Beverages;
  2. Candies, Nutri- bars, and Granola bars, vi) Snack food, water and other foods. Technology of fortification, challenges (safety, technological and cost limits), packaging and shelf life quality of fortified foods.
Unit IV

Guidelines for Fortification 10hrs

Merits and demerits of fortification, choice of products and selection of micronutrients, Setting level of fortification, Safety limits, Technological and cost limits, Challenges in fortifying snack products, Nutrient interaction and bioavailability.

Objectives and Outcomes

Course objectives:

  1. Understand the principles, importance and methods of food
  2. Learn various aspects of fortified food

Course outcomes:

CO1: Acquire knowledge on different techniques used for fortifying foods.

CO2: Empowering the knowledge on nutrients used as fortificants.

CO3: Gain precise knowledge on various fortificants and vehicles

CO4: Generate cost-effective and safe fortified foods for target populations.

CO-PO Mappings

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO1

PSO2

PSO3

PSO4

CO1

2

1

–

–

1

–

1

2

1

1

2

CO2

2

1

–

–

1

–

1

2

1

1

2

CO3

2

1

–

–

1

–

1

2

1

1

2

CO4

2

1

–

–

1

–

1

2

1

1

2

Evaluation Pattern

Assessment

Internal

External

Periodical 1 (P1)+P2/Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Seminar, Projects and Reports

Text Books / References

  1. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 (Nutrition and Health), 2016.
  2. Preedy VR, Srirajavenkanthan R and Patel VB. Handbook of Food Fortification and Health, Vol. 1 & 2, Springer Publications. 2013.
  3. Stakeholder consultation on Regulation for staple food Fortification: 15 April 2011: National Institute of Nutrition and Indian Council of Medical Research, Hyderabad, working paper
  4. Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects (Woodhead Publishing Series in Food Science, Technology and Nutrition) Hardcover – Import, 31 March 2008.
  5. Guidelines on Food Fortification with Allen L, Benoist BD, Dary O and Hurrell R WHO and Food and Agricultural Organization, USA. 2006.
  6. Lindsay Allen, Bruno de Benoist, Omar Dary and Richard Hurrell (Eds.) 2006 Guidelines on food fortification with micronutrients: World Health Organization and Food and Agriculture Organization of the United Nations

DISCLAIMER: The appearance of external links on this web site does not constitute endorsement by the School of Biotechnology/Amrita Vishwa Vidyapeetham or the information, products or services contained therein. For other than authorized activities, the Amrita Vishwa Vidyapeetham does not exercise any editorial control over the information you may find at these locations. These links are provided consistent with the stated purpose of this web site.

Admissions Apply Now