Unit 1

Food and Food Groups
Introduction to foods, food groups, locally available foods, Nutrients, Cooking methods, Synergy between foods, Science behind foods, Food allergies, food poisoning, food safety standards.

Cookery Practicals – Balanced Diet

Unit 2

Nutrients and Nutrition
Nutrition through life cycle, RDA, Nutrition in disease, Adulteration of foods & Food additives, Packaging and labeling of foods.

Practicals – Traditional Foods

Unit 3

Introduction to Food Biotechnology
Future foods – Organic foods and genetically modified foods, Fortification of foodsvalue addition of foods, functional foods, Nutraceuticals, supplementary foods, Processing and preservation of foods, applications of food technology in daily life, and your prospects associated with food industry – Nanoparticles, biosensors, advanced research.

Practicals – Value added foods

Course Objectives

• To introduce the significance of food, nutrients, locally available food resources, synergic food combinations, good cooking methods and the importance of diversity in foods
• To understand nutritional imbalances and chronic diseases associated with the quality of food.
• To gain awareness about the quality of food – Organic food, genetically modified food, adulterated food, allergic food, food poisoning and food safety.
• To understand food preservation processing, packaging and the use of additives.

Course Outcomes

After the completion of the course the student will be able to:

• CO1: Acquire knowledge about the various food and food groups
• CO2: Understand nutritional imbalances and chronic diseases prevailing among different age groups.
• CO3: Understand the significance of safe food and apply the food safety standards
• CO4: Demonstrate skills of food processing, preservation and packaging methods with or without additives
• CO5: Evaluate the quality of food based on the theoretical knowledge of Food and Nutrition

CO – PO Mapping

Textbook(s)

• N. Shakuntalamanay, M. Shadaksharaswamy, “Food Facts and principles”, New age international (P) ltd, publishers, 2005.
• B. Srilakshmi, “Dietetics”, New age international (P) ltd, publishers, 2010.

Reference(s)

• B. Srilakshmi, “Food Science”, New age international (P) ltd, publishers, 2008.
• “Nutrient requirement and Recommended Dietary Allowances for Indians”, published by Indian Council of Medical Research, ICMR, 2010.

Evaluation Pattern