The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year II Core / Elective / Foundation

FQC: Food Chemistry Credits / Hours per week

3(2+1)/

4 Hrs /Week

Semester III Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials, Presentation, Class

discussions.

Course Outcome (CO)

CO1: To provide the students basic knowledge of general chemistry and Food chemistry essential to understand Food Science, Nutrition and other applied

courses

CO2 : To help students achieve knowledge on major constituents of diet with their role and characteristics

CO3 : To acquaint the students understand basic laboratory procedures

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

Skill

Develop

ment

(SD)

l(R)/Glo

bal (G)

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Basic Aspects in Chemistry and Moisture in Foods:

1. Basics of inorganic chemistry- Nature and characteristics

of organic compounds- a. Matter and Classification of matter

b. Elements, compounds and mixtures

c. Chemical Shorthand – symbols, formulae and equations

d. Concept of atomic structure, theory of valency e. Periodic classification of elements, Acids, bases and salts

f. Electrolytes- Sodium (Na+), Chloride (Cl-), Potassium (K+),

Magnesium (Mg++), Calcium (Ca++), Phosphate (HPO4–), Bicarbonate (HCO3-)

2. Basic aspects of organic chemistry

a. Nature and characteristics of organic compounds

b. Classification and nomenclature of organic compounds c. General reactions of aliphatic and aromatic organic

compounds

3. Moisture in Foods a. Types of water- free water, entrapped water and bound water

b. Properties of water-melting point, boiling point, surface

tension, specific heat, dielectric constant, latent heat of fusion, vaporization and sublimation

c. Structure of water molecules

10 Hrs 15% 1,2,3 CO1 PSO1 - N, G

-

d. Relative humidity a. Determination of moisture and water activity in foods-

perishable, semi-perishable and non-perishable foods

II 1. Carbohydrates

a. Classification of carbohydrates b. Structure and Properties of simple and complex

carbohydrates-

Starch, fibers - soluble and insoluble (celluloses,

hemicelluloses, fructo-oligosaccharides), food sources

c. Functionality of carbohydrates-

Gelatinization, Retrogradation, Dextrinization, Modified

starches, Resistant starches, Inversion, Glycosides

2. Edible Gums and pectic substances- Sources, properties

and applications a. Gum Arabic, Locust bean Gum, Seaweed polysaccharides-

(agar-agar, alginates, carageenan), dextrans, chitin, inulin,

β-glucan

b. Pectic substances-pectic substances and changes on cooking and processing

3. Proteins

a. Classification, composition and structure

b. Physical and chemical properties

Physical properties of proteins

Molecular weight, Solubility, Electrophoresis

Chemical properties of proteins

Amphoterism, Binding of ions, Hydration of proteins,

Precipitation with antibodies, Denaturation

c. Functionality of proteins- hydration and solubility,

gelation, denaturation, surface active properties- emulsion, colloidal system, foaming, dough texturization (gluten

formation), flavor binding

4. Lipids

15 Hrs 30% 1,2,3 CO2 PSO1 - N, G -

a. Classification of fats/oils and fatty acids b. Occurrence and composition of fats and oils

c. Physical properties-

emulsion, shortening, crystalinity, reversion, rendering,

hydrogenation, polymorphism, smoke point, flash point

and fire point, rancidity and prevention of rancidity,

peroxidation

d. Chemical properties-

Hydrolysis (Saponification value, Reichert Meissl value

and Polenske value), Unsaturation (Halogenation-Iodine

Value, Hydrogenation), Oxidation, Rancidity, Methods to

prevent Rancidity, Acid value.

III 1. Vitamins (fat and water soluble) a. Structures (difference between the structures)

b. Physical and chemical properties

2. Food colors and pigments a. Classification- fat soluble and water soluble

b. Sources, Physical and chemical properties of Chlorophylls,

myoglobin, anthocyanins, betalains, tannins, carotenoids,

3. Enzymes

a. Occurrence of enzymes in foods and their role

b. Enzyme inhibitors in foods c. Factors affecting enzyme catalyzed reaction

d. Application of enzymes in food processing –

Yeast, rennin, pectinase

a. Browning in foods- (enzymic and non-enzymic-maillard

reaction and caramelization)

5 Hrs 15% 1,2,3 CO2 PSO1 - N,G -

REFERENCES

Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National

Institute of Nutrition, ASIN: B076NMYR4P

Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

Sethi Mohini, Eram Rao (2011). Food Science Experiments and Applications. Second edition. CBS Publishers, New Delhi

Chopra and Panesar (2010), Food Chemistry, Narosa Publishing House

Fennema, Owen R (2008), Food Chemistry, 4rd Ed., Marcell Dekker, New York, ISBN-13: 978-0-8493-6 / ISBN-10: 0-8493-9272-1

L H Meyer (2004). Food Chemistry, CBS Publishers and Distributorss Pvt. Ltd. ISBN 9788123911496

Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN: 9788181283498

Potter,N.N.and Hotchkiss,J.H (2012), Food Science, 5th Ed., Chapman & Hall, ISBN 978-1-4615-4985-7

Maney S (2008). Foods, Facts and Principles, 3RD Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

Year II

Core / Elective / Foundation

FQC: Food Chemistry

Practical

Credits / Hours per week 3(2+1)/

4Hrs/Week

Semester III Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Presentation, Class Discussions and Labs.

Course Outcome (CO)

CO1 : To provide the students with basic knowledge of Food science and chemistry.

CO2 : To acquaint students different lab procedures for the practical of food science.

Uni

t

No.

Topic Contact

Hours

Weighta

ge

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

ment

(SD)

Values

(HV)an

d

Professi

onal

Ethics

(PE)

1. i) Basic chemistry:

i. Acids- Bases

a. Preparation of normal and molar solution of acids and alkali (NaOH, HCl, HNO3, H2SO4)

b. Determination of strength of acids and bases by titrimetry

NaOH- C2H2O4, HCl- Na2CO3

ii. Measurement of titratable acidity of foods (fruit juice, milk, vinegar) and pH of foods.

7Hrs 15% 1,2,3 CO1,

CO2 PSO1 SD N,G -

2. i) Determination of gluten content and water absorption

property of different flours. ii) Gelatinization of starch and factors affecting it.

iii) Effect of heat, acid, alkali on proteins of milk

and egg

iv) Determination of smoking point of various oils and plasticity of fats.

v) Role of fats and oils as shortening agent.

vi) Effect of acid, alkali, heat, low temp, exposure to air on food pigments.

vii) Browning in foods- Enzymatic and Non-Enzymatic

browning (Maillard reaction, dextrinization and

caramelization) in foods and factors affecting it.

8Hrs 25% 1,2,3 CO1,

CO2 PSO1 SD N,G -

The Maharaja Sayajirao University of

Baroda

Faculty Of Family and Community

Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year II

Core Allied/ Elective / Foundation

Introduction to Physiology and

Anatomy Credits / Hours per week 4 (3+1) / 5 Hrs per Week

Semest

er III

Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-2019

Maximum Marks / Grade O

Mode of

Transaction Lectures, Tutorials & Presentations

Course Outcome (CO) FQC1302

CO1: To sensitize the students about the Surface Anatomy and the directional terms related to the human body

CO2: To make the students aware about the Basic structural and functional units of life

CO3: To update the students about the various Organs and its systems with emphasis to its importance and role CO4 To improve the understanding regarding the output and role of organ systems in the human body

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Leve

l

CO PSO Elements of

Employabilit

y (Emp)/

Entrepreneurship (Ent)/

Skill

Development (SD)

Relevance to

Local (L)/

National (N)/

Regional(R)/Global (G)

Relation to

Gender (G),

Environment

and Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

I Basic Aspects of Anatomy and Physiology

1. Anatomical aspects of the body

a. Anatomical terms & Directional

terms b. Surface anatomy

2. Cell- basic unit of life

a. Cell organelles- structure and function

b. Cell growth and division- phases and

importance

c. Tissues-types, site, structure and functions.

3. Cancer – Causes, risk factors

pathophysiology and role of diet & lifestyle in

treatment

2 5% 1,2,3 CO3,CO4 PSO1, PSO2

Emp

G ES, G

II Digestive and Respiratory Systems

1. Digestive System

a. Principal organs of the digestive

system –Mouth, tongue, Teeth,

Esophagus, Stomach, Small Intestine,

Large Intestine, Rectum, Anus-

structure & function b. Principal accessory organs- salivary

glands, liver, gall bladder, pancreas-

structure & function c. Anatomy of the alimentary canal and

accessory organs

d. Physiology of digestion-

macronutrients

e. Mechanism of absorption–

macronutrients- Importance of

Na+/Cl- ; Na+ glucose transporter f. Removal of unabsorbed food materials

and waste products.

g. Importance of enzymes and gut hormones in Digestion and absorption

of food

2. Respiratory System

a. Structure & site of major organs of the respiratory system

b. Basic functions of the organs of

respiratory system c. Physiology of exchange of gases-O2

and CO2

d. Tuberculosis – cause, Risk factors,

Pathophysiology and treatment e. Role oftidal volume and vital volumes

in muscular exercise

7 15% 1,2,3 CO3,CO4 PSO1,

PSO2

Emp

G ES, G

III Circulatory, Musculoskeletal system and

Immunology

1. Circulatory system

a. Blood – constituents, blood grouping,

blood coagulation

b. Heart- Structure and function - Arterial system, Venous system-

afferent efferent vessels

- Importance of Blood circulation - Heart rate, Pulse rate, Cardiac

output, blood pressure- systolic &

diastolic and its regulation - Cardiac cycle and Purkinje fibres

2. Musculoskeletal System

a. Muscle- Types, structure & functions

b. Skeletal system – formation of bone and teeth

-Concept of bone density,

-Disorders : osteoporosis, osteopenia 3. Immunology

a. Basic principles of Immunology-

concept of immunity and types b. Immunoglobulin- Types, general

structure & function

c. T-Cells, B-Cells structure & function

d. Humoral and Cell mediated Immunity e. Autoimmune disorders

9 20% 1,2,3 CO3,CO4 PSO1, PSO2

Emp

G ES, G

IV Uro-Genital Systems

1. Excretory System

a. Kidney, Urinary bladder- structure and function

b. Mechanism of urine formation –

Glomerular Filtration rate (eGFR),

urine output, urine composition- Normal & abnormal constituents

c. Counter-current mechanisms in blood

pressure regulation d. Hormonal control

2. Reproductive System

a. Sex glands, organs including hormones- structure and function

b. Mechanism of Menstruation - estrogen

verses progesterone

c. Testosterone- single hormone impact d. Physiology of conception-intra uterine

layers-importance of B6/B12 vitamins

in neuronal development e. Parturition, Lactation and Menopause

f. Life long-Nutrition based current

approaches for a healthy life for women

g. HIV– cause, Risk factors,

Pathophysiology and role of diet &

lifestyle in treatment

7 15% 1,2,3 CO3,CO4 PSO1, PSO2

Emp

G ES, G

V Neuro Endocrine system

1. Endocrine glands – Name & hormone

associated, location and general functions a. Pituitary

b. Thyroid

c. Parathyroid

d. Pancreas e. Adrenal

f. Sex glands (male and female)

2. Nervous System a. Neuron- structure and function

b. Brain-Major division and sensory

motor neurons c. Central nervous system, Autonomic

Nervous System, Parasympathetic

Nervous System

7 15% 1,2,3 CO3,CO4 PSO1,

PSO2

Emp

G ES, G

References

1. Chaterjee CC. Human Physiology. 11th Edition, Volume 1, 2016.

2. CBS Publishers & Distributors Pvt. Ltd. ISBN: 9788123928722

3. Chaterjee CC. Human Physiology. 11th Edition, Volume 2, 2016.

4. Kathleen J. W. Wilson, Anne Waugh, Allison Grant. Ross and Wilson Anatomy and Physiology in Health and Illness. 12th Edition, 2014.

Elsevier Publication

5. Nora Hebert, Ruth Heisler, Olga Malakhova, Jett Chinn, Karen Krabbenhoft. A photographic Atlas for Anatomy and Physiology. 8th Edition, 2014.

Pearson Publication.

6. Roger Watson. Anatomy and Physiology for Nurses. 13th Edition, 2012.

Elsevier Publication

7. Pearce E. Anatomy and Physiology for Nurses. 16th edition, 1997.

Published by Jaypee Brothers Medical Publishers (P) Ltd.

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

PRACTICAL

Year II

Core Allied/ Elective / Foundation

Introduction to Physiology and

Anatomy

Credits / Hours per week 4(3+1) / 5 hours/ week

Semeste

r III

Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: To upskill the students about the physiology during exercise including energy and cardiac output theoretically and practically

CO2: To provide practical laboratory based training in different conditions.

Uni

t

No.

Topic Contac

t Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneurshi

p (Ent)/ Skill

Development

(SD)

Relevance to

Local (L)/ National

(N)/

Regional(R)/Globa

l (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I Hematological Assay

1. Preparation of blood smear (Temporary)-

(understanding of different morphology of RBC) 2. Determination & Interpretation of Complete Blood Cell

(CBC) Count- Theory

3. Hematin Crystal Preparation

4. Haemoglobin content estimation

5. Demonstration of WBC counting (using Naubauer

chamber)

6. Blood Group determination

6 7% 1,2,3,4 CO2 PSO1,

PSO2 SD N,G

G

II Biophysical Methods

1. Measurement of pulse rate and oxygen saturation before and after exercise- Manual & automated

2. Measurement of blood pressure (Manual & automated),

oxygen saturation at rest and after exercise

3. Measurement of grip strength

4. Use of Pedometer for measuring the rate of physical

activity

5. Body fat analysis using Omran hand held body fat

analyser

6 7% 1,2,3,4 CO1 PSO1,

PSO2 SD N,G G

III Microscopy & Cytology

Viewing slides of sections of

- Various Organs

- Different types of Tissues

3 6% 1,2,3,4,5 CO2

,

PSO1,

PSO2

SD N,G G

The Maharaja Sayajirao University of

Baroda

Faculty Of Family and Community

Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year II Core / Elective / Foundation

Basic Biochemistry Credits/Hours per week 5 (5+0)/ 5Hrs /Week

Semester III Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Grade O

Mode of

Transaction Lectures, Presentations, Discussions

Course Outcome (CO) CO1: Students will develop an understanding of the principles of biochemistry.

CO2: Students will gain knowledge and understand the delivery and function of cellular nutrients and metabolism in human body.

CO3: Students will be able to apply the knowledge of biochemistry and clinical biochemistry to human nutrition and dietetics.

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Le

vel

CO PSO Elements of

Employability

(Emp)/ Entrepreneursh

ip (Ent)/ Skill

Development (SD)

Relevance to

Local (L)/

National (N)/ Regional(R)/G

lobal (G)

Relation to

Gender (G),

Environment and

Sustainability

(ES), Human Values

(HV)and

Professional

Ethics (PE)

I Enzymes and Coenzymes 1. Nomenclature and classification

2. Coenzymes, isoenzymes, lysoenzymes 3. Site of enzyme activity

4. Mechanism of enzyme action

5. Factors influencing enzyme action

6. Enzyme inhibition

6 10% 1,2

,5

CO

1

CO3

PS01

L/N/R/G

G

7. Feedback inhibition 8. Clinical enzymology and its utility

II Biological membrane and Biological Oxidation 1. Structure of membrane and its functions

2. Transport mechanisms across membranes 3. Enzymes and Coenzymes involved in oxidation

and reduction

4. High energy phosphate compounds

5. Significance of biologic oxidation 6. Components of respiratory chain

7. Oxidative phosphorylation reactions and ATP

generation

5 5% 1,2

CO

1 CO

2

PS01

L/N/R/G

III Chemistry and Metabolism of Macronutrients:

Carbohydrates 1. Chemistry of Carbohydrates

a. Isomerism, Epimers, Amino Sugars , Glycosides

b. Classification: Monosaccharides,

Disaccharides, Polysaccharides, Glycoproteins

2. Metabolism of Carbohydrates – Glycolysis,

citric acid cycle, breakdown of glycogen, Gluconeogensis and HMP shunt

a. Significance and function

b. End products of aerobic and anaerobic

oxidation-glycolysis c. Generation of ATP molecules – oxidation

of glucose

d. Maintenance of blood glucose levels e. The renal threshold for glucose

f. Conversion of carbohydrates into fat

12 15% 1,2

, 5

CO1

CO

2 CO

3

PS01

L/N/R/G

IV Chemistry and Metabolism of Macronutrients:

Fats 1. Chemistry of Lipids

10 10% 1,2, 5

CO

1 CO

2

PS01

L/N/R/G

G

a. Structure and types of lipids: Simple, compound, glycolipids, lipoproteins,

aminolipids, derived lipids,

b. Prostanoids, essential fatty acids, steroids

and their biological significance 2. Metabolism of Lipids –Beta oxidation of Fatty

acids, Chain elongation and Synthesis of lipids

a. Significance b. Functions

c. Generation of ATP molecules

d. Ketone bodies and ketosis

e. Types of lipoproteins, their functions and clinical utility

f. Role of Liver in lipid metabolism

CO3

V Chemistry and Metabolism of Amino Acids 1. Chemistry and structure of Amino Acids

a. Classification of amino Acids based on

their structure, Polarity, Nutritional

classification, on their metabolic fate b. General Properties of Amino acids

c. Peptides and biologically active peptides of

importance d. Importance of non- protein amino acids

e. Transamination, Deamination, and

Decarboxylation reactions of amino acids

6 10% 1,2

CO

1

CO2

CO

3

PS01

L/N/R/G

G

VI Chemistry and Metabolism of Macronutrients:

Proteins

1. Chemistry of Proteins

a. Classification of Proteins, Structure and Properties

b. Denaturation of proteins

c. Nitrogen balance 2. Metabolism of Proteins

a. Amino acid Pool

b. Urea Cycle

7 10% 1,2

, 5

CO1

CO

2 CO

3

PS01

L/N/R/G

G

c. Proteinuria d. Edema-when does it happen?

VII Nucleic Acid and Nucleoprotein

1. Chemistry of Nucleic Acid and

Nucleoproteins a. Overview on structure and nomenclature

of nucleotides

b. Chemistry of DNA and structural

organization of RNA c. DNA & gene

d. Biological role of nucleic acids

e. Nucleoproteins

2. Metabolism

a. Degradation of purines and pyrimidines

b. Disorders of Purine and Pyrimidine metabolism – Hyperuricemia, Gout,

Hypouricemia, Orotic aciduria

10 10% 1,2

, 5

CO

1 CO

3

PS01

L/N/R/G

VIII Fluid Balance in the body

1. Distribution of fluids in the body, factors influencing the distribution of body water

and physiological functions of water

2. Regulation of water balance in the body 3. Dehydration

4. Regulation of electrolytes in body fluids

5. Maintenance of blood pH through

a. Buffer systems (Bicarbonate, Phosphate, Protein)

b. Renal mechanism

c. Respiratory mechanism 6. Disorders of acid-base balance – Causes

and treatment

10 15% 1,2

, 5

CO

1

CO2

CO

3

PS01

L/N/R/G

G

IX Protein synthesis and genetic code

1. The process of protein synthesis 2. Replication of DNA

5 10% 1,2

CO

1 CO

2

PS01

L/N/R/G

3. Transcription in eukaryotes, Post transcriptional modification

4. Definition and properties of genetic code –

5. Translation in eukaryotes and post translational

modification

CO3

X Plasma proteins, Haemoglobin and

Detoxification

1. Importance of plasma proteins

2. Haemoglobin – structure and its role in transport of O2 and CO2

3. Detoxification reactions in liver: Oxidation,

Reduction , Conjugation and Hydrolysis

4 5% 1,2

, 5

CO

1

CO

2 CO

3

PS01

L/N/R/G

G

Reference Books

1. Satyanarayana U and Chakrapani U. Biochemistry. 5th edition, 2017. Published by Elsevier

2. Rodwell VW, Bender D, Botham KM, Kennley PJ, Weil PA. Harper’s Biochemistry Illustrated Biochemistry. 31st Edition, 2018. Published by

McGraw Hill Education.

3 Champe PC & Harvey RA. Lippincott’s Illustrated Reviews on Biochemistry. 6th edition, 2013.Published by Lippincott Williams & Wilkins,

Philadelphia, USA

4 Jain J L, Jain Sunjay, Nitin Jain. Fundamentals of Biochemistry, 2012.Published by S. Chand & company, New Delhi

5 Moran, L, Horton R, Scrimgeour G, Perry M. Principles of Biochemistry, 5th Edition, 2012. Person Publication, US

6 Kuchel PW and Ralston GB. Schaum’s outlines of Biochemistry. 3rd edition, 2011. Published by Tat McGraw Hill, New Delhi.

7 Talwar GP and Srivastava LM. Textbook of biochemistry and Human Biology. 3rd edition, 2004. Published by Prentice Hall of India Private Limited,

New Delhi

8 Deb A C. Fundamentals of Biochemistry, 7th edition, 2001. Published by New Central Book Agency, Kolkatta

9 Stryer L, Berg J, John LT. Biochemistry, 8th Edition, 2015. Published by WH Freeman and Co.

The Maharaja Sayajirao University Of Baroda

Faculty of Family and Community Sciences

Department of Foods & Nutrition

Fatehgunj – Vadodara 390002 Phone - 0265-2795522

Academic year 2020 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

YEAR II

CourseType:Foundation Elective

Course No:

CourseTitle: Introductory biophysics

Credit 3 (2+1)

Semester III Hours/

Week

04

Course outcomes Co1: To sensitize the students about knowledgeofbasic principles ofscience and its applications in

nutrition.

Co2: Toacquire knowledge of different techniques used in food and nutrition research.

Co3: To improve the understanding level of students for scientific terms and techniques used in this field.

Unit no. Topic Cont

act

hour

s

We

igh

t

age

(%

)

BT

level

Co PSO Elements of

Entrepreneurs

hip

development

and

employment

ability/skill

development

Relevan

ce to

local

(L),

Nationa

l (N),

regional

(R).

/Global

(G).

Relation to

gender

(G/Environme

nt and

sustainability

(es),

humanvalues

(HV),

professionals

ethics.

UNIT-I

Learning the use of

Measurements & Units

8 25

%

1,2,3 CO1,CO

2

PSO 2

PSO 4

EMP G

in food

1) Measurement of

length, mass & time- Kg,

milli, micro, nano, pico,

Angstrom, carats,

quintal, tonnes, micro-

units, etc.

2) Measurement of -

area, volume, density,

pressure, velocity,

acceleration and its

relation to practical

application in food.

Checking volume of tea

in different cups, milk in

different glasses,

capacity of commonly

used vessels, spoons,

katori etc., and area of a

study- room. Volume of

air in a bed- room,

volume of water in a

water-tank

3) Measurement of Mass

and Weight--

micrograms, theory of

weightlessness. Learning

different balances used in

the food lab and

community- bathroom

scales, infant-meter,

stadiometer, analytical

balances, single-pan

balances, digital

balances- least count,

standardization etc.

4) Measurement of

Density – study of purity

of substances,

comparison of different

densities related to food.

Lactometer, salinometer,

saccharimeter,

alcoholmeter.

5) Learn Energy and its

unit – different types of

energy. Calories, joules

and its conversions.

Conversion of one

energy to another- solar

batteries, heating pads

Unit II use of Biophysical

phenomena in food 12 30

%

1,2,3 CO1,CO

2

PSO1 EMP G

1) Cohesion & adhesion & its applications

2)Elasticity-Hooke’s law- principle of bathroom scales

3)Diffusion, Osmosis, ultra-filtration, dialysis 4)Cohesion & adhesion & its applications

5) pHand buffer-effect infood with examples of phosphate, bicarbonate buffers,acidosis, alkalosis. Acidic & alkaline foods

6. Colloids- colloidal in food and its application

7) Viscosity-curd, milk, oil, food gruels etc. Effect of temperature.

Viscosity of blood in different disease conditions, use of Dextran to maintain viscosity of blood during haemorrhage& shockSurfacetension- applications in food, medication(oral tablets to reduce surface tension of the faecal contents in the rectum, soap solution for enemas) laundry

9)Absorption & Adsorption-applications in purification ofwater, tablet formulations, charcoal in water filters, removal of bacteria, toxins, irritants using adsorbents, enzymatic reactions etc

UNIT -III Learning aspects of thermodynamics and Electromagnetic Radiations.

10 25

%

1,2,3 CO1,CO

2

PSO1 EMP G

1. Solid, liquid, gas-

boiling, evaporation,

sublimation,

condensation,

freezing, frosting,

defrosting,

vaporization, fusion.

2. 2) Heat and

temperature-

expansion,

contraction.

Applications-

examples of

expansion- mercury

in thermometer,

opening lids of glass

containers, freezing

of water- explain

expansion &

breaking of bottles in

freezer etc

3. Thermometer

and Scales-

Centigrade,

Fahrenheit and inter

conversions. Body

temperature,

measurement,

clinical & laboratory

thermometers.

4. Specific heat- of

different substances

and its applications.

5) Latent heat- of fusion,

vaporization. Burns due

to boiling, steam & its

remedies.

1. 6) Modes of

transfer of heat-

conduction,

convection,

radiation.

Insulators in

cooking utensils,

OTG and

microwave

ovens,

refrigerators.

Induction stoves,

thermos flask,

cooling of food

in refrigerator

etc.

4. 7) Light-

incandescence,

fluorescence,

phosphorescence- its

applications-bulbs,

fluorescent lamps

(FL), CFLs, LEDs,

LCDs. Fluorescent

lights in the

treatment of

jaundice of

newborns,

fluoroscopy .

1. 8)

Electromagnetic

radiations- radio

& TV waves,

micro waves,

UV- radiations

x- rays, gamma

rays etc- and

their uses.

Practical

applications-

micro-wave

cooking, ultra-

violet

sterilisation,

ultra-violet

radiation therapy

for rickets,

tuberculosis,

fibrositis,

neuritis,

lumbago,

psoriasis, acne

vulgaris,

radiotherapy

using gamma

rays, teletherapy,

operation of

remote-control,

infra-red heat

therapy,

thermography

for detection of

breast cancer and

ocular diseases,

detection of

tumours & TB

using X-rays,

UNIT IV

PRACTICALS

15

25

%

1,2,3 CO1,CO

2

PSO1 SD G

1.Use of different

laboratory

glassware

2. Use of different

thermometers-

laboratory & clinical

3. Use of lactometer

to determine fat

content of milk

4. Working of oven,

muffle furnace,

centrifuge, pH

meter

5. Use of different

balances- common

balance, electrical,

electronic,

bathroom scales

6. Determining the

volumes of different

utensils used in

everyday life-

different tea cups,

glasses, katoris,

spoons, buckets,

mugs etc. using

measuring

cylinders.

7.Precautions to be

taken in

laboratories- fuses,

circuit breakers,

electric shocks, fire-

hazards, fire

extinguishers, first-

aid

REFERENCES

1. WilsonKandWalkerJ(1994).PrincipleandTechniqueofPracticalBiochemistry. Foundation Books, NewDelhi.

2. SrivastavaVKandSrivastavaKK(1987).IntroductiontoChromatography –Theory and Practice. S. Chand &Co.,

NewDelhi.

3. HolmaDHandPeckH(1993). AnalyticalBiochemistry(2

nded.).Langham

Scientific and Technical,U.K.

4. PomeranzYandMeLoanCE(1996).FoodAnalysis:TheoryandPractice(3

rded.). CBS Publishers and Distributors, New

Delhi

5. RaghuramuluN,NairMandKKalyanasundaramS(1983). AManualofLaboratory Techniques. NIN,ICMR.

6. SrivastavaAKandJainPC(1986).ChemicalAnalysis:AnInstrumentalApproach (2

nded.). S. Chand

CompanyLtd.,NewDelhi.

7. PeetLJ(1970). Household Equipment (6

thed.). John Wiley&Sons, NewYork

8. VanZante J(1970). Household Equipment Principles. PrenticeHall, NewYork

9. David T Plummer (1987)- Introduction to Practical Biochemistry ( 3rd edition), Tata McGraw Hill Publishing Co., New

Delhi

10. Tuli G D &Bahl B S (1986)- Textbook of Physical Chemistry, 12th edition- S Chand & Co. Pvt. Ltd. New Delhi

11. Soni P L (1989)- Textbook of Physical Chemistry, 15th edition, S Chand & Co. Pvt. Ltd. New Delhi

The Maharaja Sayajirao University Of Baroda

Faculty of Family and Community Sciences

Department of Foods & Nutrition

Fatehgunj – Vadodara 390002 Phone - 0265-2795522

Academic year 2020 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – Food science and quality control

YEAR II

CourseType:core allied

CourseNo:FQC1606

Course Title: food testing.

Credit 3 (0+3)

Semester III Hours/

Week

6

Course outcomes Co1: To enable the students to gain practical knowledge regarding the basic protocols included in the analysis of various

nutrients in food.

Co2: Toupgrade the knowledge ofstudents about various techniquesusedinfoodand nutrition research and analytical

industries.

Co3: To upskill practical knowledge of students regarding analytical science and simple adulteration test.

Unit no. Topic Contact

hours

Weight

age(%)

BT level Co PSO Elements of

Entrepreneurs

hip

development

and

employment

ability/skill

development

Relevance

to local

(L),

National

(N),

regional(R

). /Global

(G).

Relation to

gender(G/Environment and

sustainability(es),human

values(hv),professionals

ethics

Unit I Principle,

Estimation and

Interpretation of

Proximate

Principles-

2 20% 1,2 1,2,3 1 SD G

Moisture and Fibre

1.Principles and

Methods for the

estimation of

moisture &fibre

2.Estimation of

Moisture from

various food

groups.

3.Determination of

crude fibre content

in various food

groups

Unit-II Principle,

Estimation and

Interpretation of

Proximate

Principles – Protein

and Fat

2 20% 1,2 1,2,3,

4,5

1 SD G

1.Principles and

Methods for the

estimation of

Proteins & Fat

2.Protein by

Microkjeldahl

process

3.Fat by Soxhlet

method

UNIT-III Principle,

Estimation and

Interpretation of

Minerals

2 10% 1,2 1,2,3,

4,5

1 SD G

1.Principles and

Methods for the

estimation of

Minerals.

2.Estimation of

Total ash content

and preparation

of ash

3.Estimation of

Total ash content

and preparation of

ash solution for the

estimation of

Calcium,

Phosphorous and

Iron using:

4.Traditional

Methods (Calcium-

Titrimetric method;

Phosphorus- Fiske

and Subba Row

method; Iron-

Wong's method

Using Atomic

Absorption

Spectroscopy

(AAS)

(Demonstration)

Unit-IV Principle,

Estimation and

Interpretation of

Antioxidant

Nutrients

1 5% 1,2 1,2,3,

4

1 SD G

1. Principles and

estimation of

Methods of

Vitamins.

2.Estimation of

ascorbic acid from

fresh food samples

using 2, 6-

Dichlorophenol-

Indophenol

(DCPIP) Visual

Titration Method

Unit-V Food Adulteration-

Food Groups by

households

methods/kits

1 5% 1,2 1,2,3 1 SD G

1.Milk and Milk

products

2.Oilsand Fats

3.Fruits and

vegetable

4.Food grains and

its products

UNIT-VI Food

Adulteration

of other group

1 5% 1 1,2,3,

6

1. SD G

1.Salt, spices and

condiments

2.Sugars and

Confectionery

3.Beverages

REFERENCES

1. Suzanne Nielsen (2017). Food analysis. Food Science Text Series (5th Edition). Springer.

2. NolletLeo. M.L. (2004). Volume 1-Handbook of Food Analysis: Physical Characterization and Nutrient Analysis (2nd Edition). Marcel

Dekker.

3. Sathe A Y (1999). A first course in food analysis. New age international pvt ltd, New Delhi.

4. Raghuramulu N, Madhavan K N and Kalyan Sundaram S (1983). A manual of laboratory techniques. Hyderabad: National Institute of

Nutrition.

5. FSSAI Manuals of methods of analysis of various food products. Available at: http://www.fssai.gov.in/home/food-testing/food-testing-

manual.html

6. Pomeranz Y (2013). Food analysis: Theory and Practice (3rd edition). Springer Science & Business Media.

7. ISI handbook of food analysis Vol I- XII (1980-84). Bureau of Indian Standards, Manak Bhavan, New Delhi.

8. Ranganna S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (reprint, revised edition). Tata McGraw-

Hill Education

9. FSSAI DART (Detect Adulteration with Rapid Test) book. Available at:

http://www.fssai.gov.in/home/capacity-building/FSSAI-Books.html

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20

onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL – REGULAR PROGRAMME

Year II Core Compulsory

FQC : Principles of Normal Nutrition Credits/hrs/week

05+ 00=05

5 hrs/week

Semester IV Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients

CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients

CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients

CO4 Students will learn to comprehend on nutrient – nutrient interrelationships

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Releva

nce to

Local

(L)/

Nation

al (N)/

Region

al(R)/

Global

(G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values (HV)an

d

Professi

onal

Ethics

(PE)

I Normal nutrition: Key concepts

1. Introduction to normal nutrition 6 8% 1,.2,3,4 1, 4 PSO1 EMP

L,N,R,

G

a. History of nutrition

b. Recommended dietary allowances – Reference man,

reference woman, principles of arriving at RDA

c. National dietary goals and dietary guidelines- Principles

and process of development of dietary guidelines

d. Dietary guidelines of selected developed and developing

countries

e. Dietary guidelines for Indians

f. Visual presentation of dietary guidelines- Food guide

pyramids, eat well Bermuda, French stairs

g. Definitions of key terms : RDA, RDI, upper tolerable

limits, EAR, ESSADI, MDR etc

h. Nutritional Labelling : Key terms

II Energy Metabolism & Body Composition

1. Components of energy expenditure

a. Basal Metabolic Rate

b. Physical Activity

c. Thermic Effect of Food

2. Measurement of energy in foods

3. Measurement of human energy expenditure.

4. Body Composition and Body Weight

a. Body weight components and techniques for measuring

(i) Lean body mass

(ii) Body fat (ii) Body water (iii) Body mineral mass

b. Regulation of body weight

(i) Role of hormones – leptin, ghrelin and insulin

(ii) Control of food intake and energy balance

c. Body weight Imbalances: Overweight and Obesity

(i) Assessment

(ii) Etiology & Health Risks

(iii) Common problems encountered in obesity

management (Plateau effect and Weight cycling)

d. Eating disorders

8 11% 1,2,3 1,3 PSO1

(i) Anorexia nervosa (ii) Bulimia nervosa (iii) binge eating

disorder (iv) PICA (Rumination disorder

e. Interrelationship between Under nutrition, Infection and

Immunity

Metabolic adaptations during starvation

III Carbohydrates

1. Classification, digestion, absorption and utilization: An

appraisal

2. Simple and Complex carbohydrates, Non-starch

polysaccharides and fiber constituents and their role in

Nutrition.

3. Established and emerging evidence of fiber

4. Newer functional role of carbohydrates in human

nutrition

5. Polyols, Glycemic Index, Glycemic load and Satiety

index: Clinical implications

6. Disorders related to carbohydrate metabolism

a. Lactose intolerance and dental caries

b. Diabetes mellitus: definition, classification and oral

glucose tolerance test, Indicators for monitoring

diabetes mellitus

Requirements and allowances.

8 11% 1,2,3 1,2, 3 PSO1

IV Lipids

1. Classification, digestion, absorption, transport – A

review

2. Functions of essential fatty acids, and Long chain

PUFA

in human metabolism

3. Role of n3 and n6 fatty acids in health and disease

4. Hyperlipidemia and nutritional aspect of

atherosclerosis

5. Phytochemicals & Plant sterols in human nutrition

6. Diet heart hypothesis: Quality of fat on lipid status

8 11% 1,2,3 1,2,3 PSO1

7. Visible and invisible fats in diets

8. Human requirements of essential fatty acids.

9. Assessment of Lipid status

10. Recommendations for heart friendly diets

11. Inter-relationship between Obesity and non

communicable diseases

12. Requirements and allowances, safe limits

V Proteins

1. Classification, digestion, absorption and transport –

Review

2. Non protein compounds and their biological functions

3. Metabolism of proteins – Role of liver and muscles

4. The concept of nitrogen balance, the concept of

obligatory nitrogen losses and their relevance to protein

requirement

5. Human requirements for proteins

6. Current methodology for determining protein

requirements and essential amino acid requirements

7. The concept of quality of protein and method for

measuring it.

8. Protein deficiency

9. Requirements and allowances.

8

11% 1,2,3 1,2,3 PSO1

VI Fat Soluble Vitamins–Vitamins A, D, E and K

1. Historical background

2. Structures of vitamins

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of vitamin status

7. Interaction with other nutrients

8. Toxicity and deficiency

9. RDA

8 11% 1,2,3 1,2,3,4 PSO1

VII Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,

Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,

Cyanocobalamine

1. Historical background

2. Structures of vitamins

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of vitamin status

7. Interaction with other nutrients

8. Toxicity and deficiency

9. RDA

8 11% 1,2,3 1,2,3,4 PSO1

VIII Macro Minerals–Calcium, Phosphorous, Iron,

Iodine, Copper and Zinc

1. Historical background

2. Structures of macro minerals

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of macro mineral status

7. Interaction with other nutrients

8. Toxicity and deficiency

9. RDA

8 11% 1,2,3 1,2,3,4 PSO1

IX Micro Minerals– Magnesium, Selenium, Chromium,

Sodium, Potassium and Fluorine

1. Historical background

2. Structures of micro minerals

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of micro mineral status

7. Interaction with other nutrients

8. Toxicity and deficiency

8 11% 1,2,3 1,2,3,4 PSO1

9. RDA

X Antioxidants in Health and Disease

1. Antioxidants – definition and oxidative stress.

2. Effects of oxidants on macromolecules (CHO, proteins,

lipids, nucleic acids).

3. Antioxidant defense system (Enzymatic and Non-

enzymatic) – Location of action of various antioxidants.

4. Salient findings from observational studies.

Food sources of antioxidant nutrients.

4 4% 1,2,3 1,3,4 PSO1

REFERENCES

1. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition.

Wolters Kluwer Health Adis (ESP)

2. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition (3rd Edition). Published by Oxford and IBH Publishing

Co., New Delhi

3. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-

6808-3

4. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.

5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.

6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company

7. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and

Fiebiger

8. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK

9. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd,

Bangalore

10. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-

10: 0443056277, ISBN-13: 978-0443056277

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year II Foundation Elective

FQC : Principles of Food Science Credits 4(2+2)/6Hrs/Week

Semester IV Year of Introduction: 2019 – 20

Year of Syllabus Revision: 2018 – 19 Maximum Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO) CO1 Students will gain knowledge pertaining to basic properties of food groups

CO2 Students will have basic understanding of principles involved in cooking of foods from various food groups

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level CO PSO Elemen

ts of

Employ

ability (Emp)/

Entrepre

neurship (Ent)/

Skill

Develop

ment (SD)

Relevan

ce to

Local

(L)/ National

(N)/

Regional(R)/Glo

bal (G)

Relatio

n to

Gender

(G), Environ

ment

and Sustaina

bility

(ES),

Human Values

(HV)an

d Professi

onal

Ethics (PE)

I Cereal and Cereal Products 1. Types, structure, composition, nutritive value,

fortification and processed products of:

i. Wheat

ii. Rice iii. Maize

2. Millets and pseudo millets (quinoa, buckwheat):

Types, composition and processing 3. Oats: Types and uses

4. Types of flour, composition of multigrain flour

5. Antinutritional factor present in cereals

6. Bread-Role of ingredients in bread making

03 12% 1, 2, 3, 4 CO1 CO2

PSO1

PSO2

PSO4

SD G ES

II Pulses, Legumes and Products, Nuts and oilseeds, Fats and

Oils

1. Legumes and Pulses

i. Types, composition, nutritive value and anti nutritional

factors present in pulses /legumes ii. Protein hydrolysates, concentrates and isolates,

elimination of antinutritional factors, textured vegetable

protein iii. Germination and fermentation- process, merits and

demerits

iv. Soy and soy products- types, composition, health benefits

2. Nuts and oilseeds

i. Types, Composition and nutritive value ii. Processing

iii. Antinutritional factors

iv. Role of nuts and oilseeds in cookery

3. Fats and Oils

i. Types, Composition, Nutritive value and Sources

04 12% 1, 2, 3, 4 CO1

CO2

PSO1

PSO2

PSO4

SD G ES

ii. Processing- virgin, cold and hot press oils,fractionation, interesterification, blending, fortification

iii. Role in Bakery: Types of fats used in Bakery, creaming

of fat

iv. Fat mementics

III Fruits and Vegetables, Spices and Condiments and

Beverages, sugar, salt and leavening agent

1. Fruits and Vegetables i. Structure, composition and Nutritive Value

ii. Changes occurring in maturation and ripening

iii. Processing

2. Spices and Condiments

i. Definition and Classification ii. Composition and nutritive value

iii. Active principles present

3. Beverages i. Classification and composition

ii. Processing

iii. Dietary significance

05 10% 1, 2, 3, 4 CO1

CO2

PSO1 PSO2

PSO4

SD G ES

IV Sugar, Salt and Leavening Agents

1. Sugars and Jaggery i. Sources and composition

ii. Processing- bleaching and refining (sulfur free)

iii. Physical and functional properties, iv. Non- Nutritive Sweeteners

v. Role in Bakery

2. Salt

i. Types

ii. Fortification and double fortification

03 10% 1, 2, 3, 4 CO1 CO2

PSO1

PSO2 PSO4

SD G ES

iii. Low sodium salt iv. Role in Bread fermentation

3. Leavening Agents

i. Types- Mechanical, chemical and biological ii. Uses in cookery and bakery

V Foods from Animal Sources

1. Eggs i. Detailed structure and composition

ii. Egg proteins

iii. Quality assessment and grading

iv. Egg foam- stages of egg foam v. Roles of egg in cookery

2. Meat i. Definition and classification

ii. Composition of meat

iii. Slaughtering- traditional (Halal, Sechita, African and Sikh) and conventional methods of slaughtering

iv. Post mortem changes-- rigor mortis, ageing

tenderization of meat

v. Identification of Meat cuts and buying guide and cooking methods

vi. Meat products- gelatin, lard, tallow, sausages

vii. Concept of red meat and white meat

3. Poultry

i. Types

ii. Poultry dressing iii. Cooking and buying guide

iv. Cooking methods

4. Fish

12 20% 1, 2, 3, 4 CO1

CO2

PSO1 PSO2

PSO4

SD G ES

i. Classification ii. Composition of fish

iii. Characteristics of fresh fish

iv. Spoilage of fish- microbiological, physiological,

biochemical v. Preservation and processing

vi. Fish products

vii. Cooking methods

5. Milk and Milk Products

i. Composition of milk, Nutritive value of milk and

milk products ii. Preparation of milk products

iii. Processing, Pasteurization of milk and fortification of

milk and milk products

iv. Effect of heat, enzymes, acid, salts on milk

VI 1. Other Food Commodities

i. Convenience food a. Definition and types

b. Advantages and disadvantages

ii. Novel technologies in foods

a. Molecular Gastronomy

b. Genetically Modified foods

Encapsulation techniques

03 06% 1, 2, 3, 4 CO1

CO2

PSO1

PSO2

PSO4

SD G ES

References

1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research,

National Institute of Nutrition, ASIN: B076NMYR4P

3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications. Second edition . CBS Publishers, New Delhi

5. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi.ISBN: 9788181283498

6. Maney S (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019- 20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year II

Core Allied / Elective / Foundation

FQC : Principles of Food Science

Practical

Credits / Hours per week 4(2+2)/6Hrs/Week

Semester IV Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Demonstration, food preparation,

application

Course Outcome (CO)

CO1 : Students will be able to understand principles of cereal and pulses science though practical applications and role in cooking

CO2 : Students will be able to understand the physical characteristics of animal foods and their role in cooking

CO3 : Students will learn science behind various ingredients and their role in cooking

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I 1. Fermentation of Foods- fermentation of foods from

various food groups (cereals, pulses, milk, vegetable)

2. Germination of grains and factors affecting the

germination

3. Determination of egg quality

4. Studying different stages of egg foam and preparation of

products from egg foam- soufflé, cakes, meringues, fluffy

omelette

5. Factors affecting egg foam formation

6. Role of egg in cooking

7. Leavening: Different methods of leavening in cooking

and baking- physical, chemical and biological

8. Texturized meat alternatives, Acceptability of texturized

food products as an alternative to meat

9. Measurement of specific gravity of milk and factors

affecting it

30

30%

1,2,3,4,

5,6

CO1

CO2

CO3

PSO1

PSO2

PSO4

SD

G

ES

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. HONORS IN FOODS AND NUTRITION – (PRACTICAL)

Year II Core / Elective / Foundation

Basic and Applied Microbiology Credits/ Hours per week 5(3+2)/7 Hrs/week

Semester IV Year of Introduction:2019-20

Year of Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Labs

Course Outcome: CO1: Students will understand the history of microbiology, basic characteristics of micro-organisms, their role in food spoilage and food borne illnesses

CO2: Students will gain knowledge on microbiology of water and its treatment

CO3 Knowledge will be gained with respect to culture its types and preservation techniques CO4: students will learn about the role of prebiotics and prebiotics in health and disease.

CO5: Students will be able to enumerate and identify different types of microorganisms-and study basic laboratory techniques

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employability

(Emp)/

Entrepre

neurship (Ent)/

Skill

Development

(SD)

Relevan

ce to

Local (L)/

National

(N)/

Regional(R)/Glo

bal (G)

Relatio

n to

Gender (G),

Environ

ment

and Sustaina

bility

(ES), Human

Values

(HV)and

Professi

onal Ethics

(PE)

I

Sterilization of Glassware and preparation of Media

1. Types of Sterilization and their principles

2. Dry heat sterilization

3. Moist heat sterilization

5 5% 1,2,3,4,5 CO5

PSO2,

PSO8

SD G -

II Principles of basic microbiological techniques

Types of microscopy and their principles

a. Simple microscopy

b. Compound microscopy

c. Electron microscopy

1. Media

a.Types of media

b.Preparation of media, storage and sterilization

10 5% 1,2,3,4 CO5

PSO2,PSO8

SD G -

III Enumeration of Bacteria in air food and water

1. Preparation of nutrient agar

2. Preparation of dilution blank 3. Most probable number technique for water

4. To determine the safety of water using rapid methods

5. To determine microorganisms in air samples of different places

6. Determination of yeast, molds and Coliforms in food

samples using pour plate/standard plate count Techniques and surface plate techniques

7. To determine the microbiological safety of utensils

using swab rinse techniques

8. To enumerate micro organisms in hand rinse samples

10 15% 1,2,3,4,5 CO5

PSO2,

PSO8

SD EMP

G -

IV Grams staining technique and its importance

1. Principle of grams staining technique

2. To perform Grams staining technique and observe under

the microscope to determine the grams characteristics of

the bacteria

3. To observe spores and other morphological

characteristics of the bacteria.

5 5% 1,2,3,4,5 CO5 PSO2,PSO8

SD

EMP G

-

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

Year II Core / Elective / Foundation

Basic and Applied Microbiology Credits 02

Semester IV Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of

Transaction Labs

No. Course Content : Practical Course code BT

level CO PSO

I Sterilization of Glassware and preparation of Media

1. Types of Sterilization and their principles

2. Dry heat sterilization

3. Moist heat sterilization

1,2,3,

4,5

CO

2 PSO2,PSO8

II Principles of basic microbiological techniques

1 Types of microscopy and their principles

a. Simple microscopy

b. Compound microscopy

c. Electron microscopy

1. Media

a. Types of media

b.Preparation of media, storage and sterilization

1,2,3,

4

CO

1

PSO2,PSO8

III Enumeration of Bacteria in air food and water

1. Preparation of nutrient agar

2. Preparation of dilution blank

3. Most probable number technique for water

4. To determine the safety of water using rapid methods

5. To determine microorganisms in air samples of different places

6. Determination of yeast, molds and Coliforms in food samples using pour plate/standard

plate count Techniques and surface plate techniques

7. To determine the microbiological safety of utensils using swab rinse techniques

8. To enumerate micro organisms in hand rinse samples

1,2,3,

4,5

CO

2

PSO2,PSO8

IV Grams staining technique and its importance

1. Principle of grams staining technique

2. To perform Grams staining technique and observe under the microscope to determine the

grams characteristics of the bacteria

3. To observe spores and other morphological characteristics of the bacteria.

1,2,3,

4,5

CO

2

PSO2,PSO8

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2020 onwards

BSc. (FSQC): Regular Programme

Year II

Foundation Elective

FOOD PRESERVATION

TECHNIQUES

Credits 4(3+1)

Semester IV Year of Introduction:

Year of Syllabus Revision: Maximum Grade O

Mode of Transaction LECTURE/ PRACTICALS

Course Outcome (CO) FSQC

1.To enable to understand the basic concepts of food preservation

2.To GAIN knowledge regarding the developments in food preservation

3.To develop ability in preparing and preserving various food products by using preservation techniques

Uni

t

No.

Basic Concepts in Food Preservation

Contact

Hours

Weight

age

(%)

BT

Level CO PSO Elemen

ts

Relevan

ce to

Relation to

1.

Introduction- a. Food Preservation and its importance

b. Principles of food preservation

c Factors responsible for food spoilage

4 5 1 1 3 SD G ES

II Food Spoilage

4 10 2 2 3 SD G ES

a. Food spoilage- Role of micro organisms in food spoilage - Bacteria, yeast and moulds.

b. Causes and types of spoilage in perishables

and semi- perishable along with remedial

measures to be taken.

c. Causes and types of spoilage in canned food with remedial measures.

d .Fermentation, decomposition and putrefaction with factors affecting same - Desirable and undesirable fermentation.

III 1.Preservation by low temperature 20 3 3 4 EMP, L,G PE

a) types of low temperature storage b) types of

freezing c) changes during freezing & thawing etc.

d) types of containers used

2.Drying & Dehydration

a) methods of drying & dehydration b) different types of

driers c) freeze drying- lyophilisation d) packing &

storage

3.Preservation by irradiation

a) Sources of ionizing radiations b) factors affecting

radiation of foods c) effect of radiation of foods

4.Pickling

a) control of pH b) action of preservatives c) types of

pickles d) spoilage in pickles e) use of additives,

color, emulsifiers

1. 5.Canning & Bottling

Steps involved b) principles of processing acid & non-acid

foods c) types of containers d) types of lacquer e) spoilage

of canned foods

ENT

IV Preservation by inactivation method

1. Objectives and principles involved, merits and demerits

a. Sterilization

b. Pasteurization

c. Pressure treatment

d. Blanching

2. Preservation of spices & condiments

3. Preservation of grains, legumes

4. Preservation & storage of perishables & semi-

perishables- milk, eggs, fish, flesh foods, vegetables,

fruits

4 20 3 3 4 ENT,E

MP G PE

v Principles, method of preparation and preservation of

different types of preserved food 1. Fruit juices and beverages,

squashes, cordials,

2. Jams, jellies, marmalades,

candies

3. Tomato products- ketchup,

sauce, puree, paste, juice

4. Chutneys & powders

5. Papads, khakras,

4 15 3 2 2 EMP,E

NT,SD L,R PE

VI Practical

1.Preparation of Various Food Products for Preservation a. Squash and Cordial b. Jam, Jelly and Marmalade

c. Pickles

d Tomato ketchup

e. Chutneys

f. sauces

4 15 3 3 4 EMP,

ENT L,R,N PE

VII Other processing methods for food preservation

Blanching and Freezing of fruits and vegetables 2. Drying of vegetables- peas, potato, carrot, French beans

4. Reconstitution of dried vegetables

5. Drying & making powders- garlic, ginger, spices etc

4

10

2 3 3 EMP,

ENT L,R,N PE

VII

I Visits to Food Industries

factory visits- pickle, jam, pulses, freeze drying laboratories,

papad industries, small-scale entrepreuners in food making

industry

4 5 1 1 2

EMP, ENT

L PE

References

1 Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson

2 Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press

3 Food Processing Technology 3rd Edition, 2009, P.J Fellows, CRC WP

4 Handbook of Food Preservation Edited by M. Shaffiur Rahman, 2007,CRC Press Pvt. Ltd.

5 Singh A K (2015), Food preparation and preservation; Random Publication(New Delhi).

6 Shrivastava RP and Kumar S. (2015); Fruit and Vegetable Preservation- Principles and practices; CBS Publishers and Distributors.ducation (India)

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. (HONORS) IN FOODS & NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

PRACTICAL

Year II Core / Elective / Foundation

Nutrition Lab Credits / Hours per week

3 (0+3) / 6 Hrs /

Week

Semester IV Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Tutorials, Presentations and Labs

Course Outcome (CO) CO1: To develop an understanding of the solvent preparation and knowledge regarding use of classical laboratory techniques.

CO2: To provide fundamental practical skills required for biochemistry and nutrition estimation and reagent preparations.

CO3: To interpret the biochemical tests and relate it with clinical conditions.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability (Emp)/

Entrepre

neurship (Ent)/

Skill

Development

(SD)

Relevan

ce to

Local

(L)/ National

(N)/

Regional(R)/

Global

(G)

Relatio

n to

Gender

(G), Environ

ment

and Sustaina

bility

(ES), Human

Values

(HV)

and Professi

onal

Ethics (PE)

I Basic Laboratory Principles, Procedures, Instruments –

Theory 1. Different types of glasswares in clinical biochemistry and

nutrition.

2. Solvents and reagents preparation

7 20% 1, 2, 3, 4,

5, 6

CO1

CO2

PSO

2,3,4

EMP,

SD L,N,R,G ES, HV

- Normality, Molarity, Molality, Strengths of acids 3. Precision and accuracy in analysis

4. Specimen collection, handling, storage of specimens

- Blood, urine, stool

- Changes in blood and urine on storage - Difference between blood, plasma, serum

5. Precipitating agents

6. Understanding the usage of various laboratory instruments

II Qualitative Tests for Carbohydrates 1. Molisch’s test

2. Benedict’s test

3. Barfoed’s test 4. Fehling’s test

5. Picric acid test

6. Seliwanoff’s test 7. Phenylhydrazine test

8. Mucic acid test

9. Test for starch, dextrin and glycogen

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4

EMP,

SD L,N,R,G ES, HV

III Qualitative Tests for Proteins 1. Xanthoprotein reaction

2. Millon-Nasse’s reaction

3. Aldehyde reaction 4. Biuret reaction

5. Ninhydrin reaction

6. Coagulation

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4

EMP,

SD L,N,R,G ES, HV

IV Qualitative Tests for Lipids 1. Estimation and importance of

- Peroxide value

- Saponification value - Acid value

- Iodine value

7 20% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4

EMP,

SD L,N,R,G ES, HV

V Biochemical serological estimations 1. Blood Hb (Principle and comparison of various methods used

for Hemoglobin estimation like HemoCue, Sahli’s method,

Cyanmethemoglobin method etc.)

7 20% 2, 3, 4, 5,

6 CO2 CO3

PSO 2,3,4

EMP, SD

L,N,R,G ES, HV

2. Serum Glucose (Kit method) 3. Serum Total Proteins

4. Serum Albumin

5. Serum Globulin (Kit method)

6. Serum Calcium

VI Urine Analysis 1. Physical examination of urine

2. Chemical examination

- Urinary creatinine - Urine glucose (dip stick method)

3. Theory on assessment methods and cut off for

- Urinary Sodium - Urinary Iodine

3 10% 2, 3, 4, 5,

6 CO2 CO3

PSO 2,3,4

EMP, SD

L,N,R,G ES, HV

References

1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.

2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House

3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645

4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.Sc.FcSc. (Food Science and Quality Control): Regular Programme

Year III Core / Elective / Foundation

FQC: Dietary Management of Diseases Credits / Hours per week 4(4+0)/4Hrs/week

Semester V Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials, presentations

Course Outcome (CO)

CO1 Comprehensive knowledge in the field of therapeutic nutrition and dietetics.

CO2 Update & understand the current knowledge about classification, pathogenesis, diagnosis, etiology and dietary management of various diseases.

CO3 Application and Translation of scientific knowledge into practice.

CO4 Understanding and update on the newer non-pharmacological therapies to control various diseases conditions based on scientific evidence.

CO5 Correlating principles of dietary management with laboratory management and human nutrition.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

ment

(SD)

(HV)an

d

Professi

onal

Ethics

(PE)

1 New initiatives to control Non Communicable Diseases

(NCD)

Definition of Non-communicable diseases and its types

Role of NCD in mortality rate

Causes and Risk factors of NCD

Various plans and strategies of government to control

NCD

Various complementary and integrative approaches to control NCD

NPCDs; objectives & key strategies

(a) The Eat Right Movement (Aaj Se ThodaKam)

(b) Shake the Salt Habit

(c) Any newer Global / National Initiatives

08 15% 1,2,3

CO1

CO2

CO4

PSO7 Emp. N,G

2 Medical nutrition therapy for obesity and underweight

Definition of Overweight, Obesity and Underweight

Role of food and nutrition in Weight management.

Importance of sleep and physical activities in weight

management.

Critic on various detox waters,shakes,bars and diets for

weight loss and weight gain

Concept of super foods

Scientific principles of weight loss Bariatric Nutrition

05 10% 2,3

CO1

CO2

CO4

PSO7 Emp. N,G

i) Types of surgeries

ii) Nutrition care process for bariatric surgery patient

Prevalence of Underweight among children

Causes of underweight during childhood and adult

phase

Existence of other health problems and complications

in underweight

Medical Nutrition Therapy of severely underweight

patients

3 Scientific principles of nutrition for Diabetes Mellitus

Classification of diabetes mellitus

(Type 1,Type 2, Gestational and MODY)

Biochemical tests for diabetes

Secondary complications of diabetes mellitus

Diagnostic and screening criteria

Goals and outcomes of medical nutrition therapy of

diabetes mellitus & GDM

Various types of artificial and natural sweeteners to

control diabetes

Role of FOSand various functional food to control

diabetes (Evidence based)

Drug and insulin therapy

Hypoglycemia, diabetic ketoacidosis, diabetic coma

Insulin dosage,carbohydrate counting

Glycemic index of foods

06 15% 2,3

CO1

CO2

CO4

PSO7 Emp. N,G

4 Scientific principles of nutrition duringHigh blood pressure,

Hyperlipidemia, Atherosclerotic / Ischaemic heart disease

Hypertension and DASH Diet

Definition of hypertension

Systolic and diastolic blood pressure and its cutoffs

Effect of high blood pressure on the body

Types, risk factors, diagnosis and assessment

Classification of hypertension

Consequences and complications of hypertension

including cerebrovascular diseases

Role of lifestyle modifications

Principles of DASH Diet

WHO recommendations of salt intake and role of

various micronutrients to control high blood pressure

Various functional foods which have antihypertensive

effects (Evidence based)

Cardiovascular disorders

Atherosclerosis, CAD,Dyslipidemia,CHF,cerebral

infarction, PVD,Cardiomyopathy

Modifiable and Non-Modifiable risk factors

AHA guidelines on Step 1 and Step 2 diet

Heart diseases and sodium restriction

Sources of fatty acids, MUFA,PUFA,Omega 3 and

omega 6 fatty acids

Diet after by-pass surgery and heart attacks.

06 20% 1,2,3

CO1

CO2

CO3

CO4

PSO7

5 Scientific principles of nutrition during Renal Disorders

Role of kidney in human body 12 10% 1,2,3

CO1

CO3 PSO7 Emp.

N,G

Glomerulonephritis, Nephrotic Syndrome, ARF and

CRF

5 stages of Chronic renal diseases

Role of diet during Dialysis (Types) / Renal transplant

of the patients

Various types of kidney stones and its risk factors

Role of protein,fluids,potassium,phosphorous and

sodium during renal disorders

Dietary management of renal disorders and its

complications including nutritional management of a

dialysis and renal transplant patient.

Various kidney function tests

CO2

CO4

6 Scientific principles of nutrition for the Management of

Liver Disorders

Role of liver in the human body

Various types of hepatitis

Hepatic cirrhosis, cholestasis, ascites, Hepatic

encephalopathy, Hepatocellular carcinoma, jaundice,

NAFLD

Dietary management of liver disorders

Liver function test

Cholecystitis, Cholelithiasis, cholecystectomy,

pancreatitis

Wilson’s disease.

04 10% 1,2,3

CO1

CO2

CO4

PSO7 Emp. N,G

7 Medical Nutrition for the Upper and Lower GI disorders

Disorders of mouth

Oesophagus: Gastroesophageal Reflux and Esophagitis,

Hiatal Hernia

05 10% 1,2,3

CO1

CO2

CO4

PSO7 Emp. N,G

Role of food in Indigestion and dyspepsia, Gastritis and

Peptic Ulcer diseases, characteristics and differences

between Gastric and Duodenal Ulcers

Various types of ulcers

Life style modifications

Nutritional management of Common intestinal

problems: Flatulence, Diarrhoea, Constipation,

Steatorrhea

Diseases of the small and large intestine: Celiac disease,

tropical sprue, lactose intolerance, Ulcerative Colitis,

Irritable bowel syndrome, Diverticular diseases.

8 Medical nutrition therapy for the following disorders

Febrile Conditions

Nutrition during Acute and chronic infectious disease

Fever conditions

Typhoid and role of contaminated water and food

Tuberculosis: Guidelines for management of tuberculosis and infectious diseases.

Vaccination schedule for TB

Bone Disorders

Osteoarthritis, Osteoporosis

Role of calcium and phosphorus

Various foods rich in calcium and phosphrous

Various fortified products available in the market

Rheumatoid arthritis

Role of calcium, Vitamin D and hormones in prevention of bone health

Vitamin D dosage during deficiency

Dietary management for bone health

5 10% 1,2

CO1

CO2

CO3

PSO7 Emp. N,G

HIV AIDS

Transmission of HIV AIDS

Various types of infections

Pathophysiology, etiology and classification of HIV

disease

HIV patients at Nutritional risk

Medical nutrition therapy for HIV diseases along with

immune nutrition and supplements

Food Allergy and food intolerance

Immunologic basis, risk factors for the development of

food allergy, food intolerances, diet of allergic disease

Various alternative products

Neurological Disorders (Dementia, AD)

a) Symptoms b) Medical Nutrition Therapy

c) Non pharmacological Therapies

Summary table of different diets.

Reference Books:

Kathleen M L, Raymond JL (2017) Krause’s Food and the Nutrition Care Process (14th ed.) ISBN 9780323340755, Elsevier Publication

Staci Nix, Sue Rodwell Williams (2012). Williams' Basic Nutrition & Diet Therapy

(14thed.). Elsevier - Health Sciences Division, ISBN-100323083471, ISBN-

139780323083478

Nelms M, Sucher K (2015). Nutrition Therapy and Pathophysiology. (3rd edition) Cengage Learning, USA. ISBN-13: 978-1305111967, ISBN-10: 1305111966

Brown, J (2014).Nutrition Now (7thed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9

Sylvia Escott – Stump (2015). Nutrition and Diagnosis – Related Care (8thed). Lippincott Williams and Wilkins. ISBN-13: 978-1451195323, ISBN-

10: 145119532X

Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease Management and Prevention. American Diabetes Association, ISBN-13: 978-

0880913454, ISBN-10: 0880913452

WHO (2016) SHAKE the Salt habit The SHAKE TECHNICAL PACKAGE for Salt Reduction.

Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of

Medical Research.

Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4

PB

Global & national guidelines for nutritional management of various nutrition related disorders.

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III Core / Elective / Foundation

Public Nutrition Credits / Hours per Week 7 (5+2) / 9 Hrs / Week

Semester V Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials and Presentations

CO1: Students will understand concepts of Public Health and Nutrition CO2: Students will understand the principles and methods of nutritional assessment and surveillance for clinical and Public Health/Nutrition settings

CO3: Students will gain knowledge about important macro and micronutrient deficiencies and their management protocols

CO4: Students will be equipped for promotion of good health by applying evidence-based actions to solve nutrition and health problems of the community.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Element

s of

Employability

(Emp)/

Entrepreneurship

(Ent)/

Skill

Development

(SD)

Relevan

ce to

Local (L)/

National

(N)/ Regional

(R)/Glob

al (G)

Relatio

n to

Gender (G),

Environ

ment and

Sustaina

bility

(ES), Human

Values

(HV)and

Professi

onal Ethics

(PE)

I Concepts and Aspects of Public Health and Nutrition

1. Defining Public health and nutrition. Differences between Public health and nutrition approach and

clinical approach

8

10%

1,2,3

CO1

PSO4

SD L,N,R,G G,ES,H

V

2. Global Burden of disease and death 3. Determinants of Health and Nutrition (definitions of

mortality and morbidity )

4. Definitions used in Public nutrition, Community

nutrition cycle, identifying vulnerable groups, epidemiology, health promotion, advocacy, food

security and nutrition security, evidence-based

interventions and policies, dual burden of mal nutrition, double duty action, hidden hunger, hunger index,

Anthropology, HDI, SDG, poverty enumeration,

system strengthening, DALY’s, QALY’s PPLY’s and

life expectancy at birth 5. Concept of Demography, Growth rate

6. Census enumeration and its objectives, Census

factsheets, their interpretation & implications 7. Target population calculations- vulnerable age groups,

projected population in life cycle

8. Nutrition, health system in India 9. Nutrition status related indicators from national data

sets (Maternal and Child nutrition related indicators)

Maternal and child malnutrition and dietary risk factors

as leading risk factors 10. Education, water and sanitation related indicators

11. Health related indicators including HIV and sexual

health 12. Economic Indicators Criteria used in poverty line and

its definitions

II Methods of Nutritional Status

1. Overview of nutritional status assessment methods: Direct parameters- (anthropometry, clinical signs and

symptoms, dietary assessment and biochemical

parameters); ecological parameters – environment, Food prices, natural calamities and indirect parameters

– SES, Mortality and Morbidity rates

12 10%

1,2,3,4,

5

CO2

PSO4 SD L,N,R,G G,ES,H

V

2. Measuring malnutrition by non-invasive methods (weight for age, weight for height, height for age &

BMI for age and weight height ratios, etc)

3. Other measurements used in clinical /field settings

BMI, MUAC for Women & children, Skin fold Thickness, Waist/ hip ratio, waist circumference

Criteria used for determining normal & at-risk levels

for various target population 4. Comparison of indices with references

5. The new WHO growth standards, its use and

implications and classification to define malnutrition in

all forms 6. New WHO growth standards for Adolescents,

implications of introducing new standards in school

health program)

III Methods to measure Dietary Intakes

1. Methods to measure dietary intakes, Comparisons

between various dietary methods

2. Rapid assessment methods for dietary assessment and Dietary Diversity Scores

3. Understanding the new RDA and ADI’s and concept

and use of consumption unit in diet surveys (e.g. NNMB).

10 10% 1,2,3,4,5

CO2 PSO4 SD L,N,R,G G,ES,H

V

IV Identifying Nutritional Deficiencies at Subclinical levels

and Comparisons with the Reference Values

1. An overview of assessment of methods/indicators used to identify sub clinical nutritional deficiencies, their

interpretation, advantages and disadvantages:

a. Lipid Profile (TG. LDL and HDL cholesterol and their ratios)

b. Blood and urinary glucose

c. Serum protein, albumin, NEAA/EAA ratio, hydroxyproline index, urea/creatinine ratio, etc

d. Hemoglobin, HcT, serum iron, transferrin, ferritin

e. Serum retinol, carotene

9 10% 1,2,3,4,5

CO2 PSO4 SD L,N,R,G G,ES,H

V

f. Serum alkaline phosphatase, calcium and phosphorous g. Urinary excretion of B Complex vitamins

h. Serum ascorbic acid, whole blood ascorbic acid

i. T3, T4, urinary excretion for iodine status

j. Sodium, potassium and chloride k. Fluoride

l. TB Test, HIV Test CD4 counts

m. Non invasive screening tools for various nutrition related disorders.

V Public Nutrition Aspects of Malnutrition

1. Malnutrition in children and adolescents (Dual burden)

2. Measuring growth in children and adolescents, its importance, its need and detection of early growth

faltering or overweight

3. Determinants/causes, consequences & vulnerable age groups

4. Addressing under nutrition in children – a life cycle

approach, importance of first 1000 days of life &

evidence-based interventions for preventing undernutrition.

5. Optimal feeding and caring practices for infants and

children 6. Indicators used to define a nutrition/ health problem as

problem of public health significance with special

reference to Prevalence of underweight, wasting, stunting for declaring nutrition emergency

7. Reasons for selection of above indicators & Population

covered to measure these Indicators

8. ICDS and MDM to prevent under nutrition among children

9. Overweight & Obesity

10. Determinants/causes, consequences & vulnerable age groups

11. Addressing emerging Public health problem – a life

cycle approach.

15 15% 1,2,3,4,5

CO2 CO4

PSO4 SD L,N,R,G G,ES,H

V

VI Undernutrition with respect to Iron, Vitamin A, Iodine,

Zinc deficiency and Fluoride toxicity

1. The problem of Vitamin A deficiency and Iron

deficiency anemia in India, clinical signs & symptoms,

Types Mild to moderate forms and severe forms) its causes, consequences & vulnerable age groups

2. Indicators used to define various deficiency disorders

as problems of public health significance with special reference to :

3. Vitamin A deficiency (Bitot’s spot, night blindness &

corneal xerosis prevalence)

4. Iron deficiency (Hb levels) 5. Reasons for selection of above indicators & Population

covered to measure these indicators

6. Prevention (Role of delayed cord clamping & breastfeeding) of these disorders in community health

programmes and clinical settings

7. Problem of parasitic infestations in India, burden, consequences & strategies for control (Hygienic

environments, Deworming)

1. Combining of Deworming with vitamin A

supplementation, its advantages 2. Diarrhea management prevention, treatment protocols.

3. Fluorosis: Symptoms, causes and consequences,

Fluoride mitigation programmes 4. How and where to add Nutrition Program Policies.

5. Fortification of foods a) Edible oil fortification b)

Whole wheat flour fortification c) Rice fortification d) Milk fortification e) Double fortification of salt.

6. National programs for Micronutrient deficiency

control.

10

15%

1,2,3,4,5

CO3

PSO4

SD

L,N,R,G

G,ES,HV

VII Nutritional Surveillance and Surveillance Systems 1. Understanding Nutritional Surveillance and its

purpose, Surveillance/reporting system used in ICDS

program, its strength & weaknesses, newer initiatives

11 10%

1,2,3,4,5

CO4 PSO4 SD L,N,R,G G,ES,H

V

taken by government to improve ICDS surveillance system

2. Definitions of terms used in nutritional surveillance

3. Long term nutrition monitoring

a. Impact evaluation of programs 4. Timely warning and intervention systems

5. Types of nutritional surveillance appropriate to

different situations 6. Nutrition surveillance for action –cycle of triple A

7. Global nutrition targets, NCD targets and SDGs and

their surveillance

8. Nutrition and other important factors in achieving Global nutrition targets, NCD targets and SDGs

Reference Books –

1. K. Park (2011).Text Book of Preventive and Social Medicine, 21 EDITION. Banarsidas Bhanot Publishers . Jabalpur. ISBN13: 9788190607995. 868

pages.

2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by Wood head Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046

3. Census India, www.censusindia.gov.in

4. Census India, www.censusindia.gov.in

5. Census Gujarat, www.censusgujarat.gov.in

6. Socioeconomic & cast census, www.secc.gov.in

7. WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute

malnutrition in infants and children A joint statement. WHO UNICEF 2009

8 WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in infants and children A joint statement. WHO UNICEF 2009

9 The Training Course on Child Growth Assessment, Module http://www.who.int/childgrowth/training/modules

10 Anthropometry Training video. http://www.who.int/childgrowth/training/en/

11 WHO Anthro (version 3.2.2, January 2011) and macros

12 Vitamin A deficiency and its consequences : Field guide to detection &control, 3rd edition, WHO,1995

http://www.who.int/nutrition/publications/vad_consequences.pdf

13 Iron Deficiency Anaemia Assessment, Prevention and Control : A guide for programme managers, WHO, 2001

http://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf

14 Assessment of iodine deficiency disorders and monitoring their elimination a guide for programme managers third edition, WHO,2007

http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf

15 The importance of zinc in human nutrition and estimation of the global prevalence of zinc deficiency, Food & Nutrition Bulletin, Volume 22, Number 2, June 2001, pp. 113-125(13)

16 Fact sheet on Soil-transmitted helminth infections, WHOhttp://www.who.int/mediacentre/factsheets/fs366/en/

17 Recent GOI operational guidelines for all nutritional deficiency disorders.

Haneline, M., & Meeker, W. C. (2009). Introduction to public health for chiropractors. Jones & Bartlett Learning.

18 Ministry of Women & Child development. GOI, www.wcd.nic.in.icds

19 Women & child development Department Gujarat, cd.gujarat.gov.in

20 Ministry of Health & Family Welfare, www.mohfw.nic.in

21 Intersectoral convergence between DWCD and DHFW – DOHFW, http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-between-dwcd-and-dhfw-dohfw.htm

22 Guidelines for Enhancing Optimal Infant and Young Child Feeding Practices.2013 Ministry of Health and Family Welfare. Government of India.

23 King, F. S., Burgess, A., Quinn, V. J., & Osei, A. K. (Eds.). (2015). Nutrition for developing countries. Oxford University Press

24 Guidelines for Measuring Household and Individual Dietary Diversity Score. FAO. 2013.

25 FSSAI (2018) Food Fortification Resource Centre, Recent Advancements; Ministry of Health & Family Welfare, GOI.

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

PRACTICAL

Year III Core / Elective / Foundation

Public Nutrition Practical Credits / Hours per Week 7 (5+2) / 9 Hrs / Week

Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19

Maximum Marks / Grade O

Mode of Transaction Presentations, fieldwork and data collection

CO1: Students will gain appropriate knowledge and understanding about key concepts of Public health and nutrition

CO2: Students will be sensitized about the principles and methods of nutritional assessment and surveillance for clinical and Public Health/Nutrition settings CO3: Students will gain knowledge about important macro and micronutrient deficiencies and their management protocols

CO4: Students will be equipped for promotion of good health by applying evidence-based actions to solve nutrition and health problems of the community

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level CO PSO Elemen

ts of

Employ

ability

(Emp)/ Entrepre

neurship

(Ent)/ Skill

Develop

ment (SD)

Relevan

ce to

Local

(L)/

National (N)/

Regiona

l(R)/Global (G)

Relation to Gender (G),

Environment

and

Sustainability (ES), Human

Values

(HV)and Professional

Ethics (PE)

I An Exposure to National Programs

1. An exposure visit (urban and rural) and brief report on

observations for - 1. ICDS program

2. MDM program

3. Government Health facilities and functionaries 2. Calculation of target population

5 5% 1,2,3,

4,5

CO1 PSO4

L,N,R

II Socioeconomic and Anthropometric Measurements and its

Analysis

1. Various tools used for assessment of socioeconomic status of a community

2. Local event calendar

10 5%

1,2,3,4,5

CO2 PSO4 SD L,R G

3. Data collection for various anthropometric measurements for children and adults for Weight, height, BMI, waist/hip, MUAC,

4. Use of growth assessment tool for the application of the WHO

Child Growth Standard Analysis and interpretation using WHO

Anthro and Anthroplus software 5. Use of Growth chart as advocacy tool

III Dietary Data and its Analysis

1. Food habit survey of various ethnic groups

2. Development of tools for collection of dietary data using 24hDRM and FFQ, rapid dietary assessment method

3. Analysis, comparisons with RDA, calculation of consumption

units and interpretation using the RDA 4. Identifying dietary risk factors from dietary intake data

5. Computing Dietary Diversity score for women, children & all age

groups.

10 5%

1,2,3,

4,5

CO2

PSO4

SD L,R G

IV Understanding the Clinical Signs of Various Conditions 1. Understanding the Clinical signs and symptoms for various

nutritional deficiencies through field visits, power point

presentations, videos: a. SAM/kwashiorkor

b. Anemia

c. VAD, Xerophthalmia d. IDD

e. Water soluble vitamin B-Complex and ascorbic acid

f. Zinc and other micronutrients

5 5%

1,2,3,4

CO2 CO3

PSO4

L,N,R,G

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III Core / Elective / Foundation

Basics of Research Credits / Hours per Week 3 (3+0) / 3 Hrs / Week

Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19

Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials and Presentations

Course Outcome (CO)

CO1: Students learn the fundamentals of research in the field of food science and nutrition.

CO2: Students get an insight regarding various data collection methods, data processing, analysis and dissemination.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Eleme

nts of Emplo

yabilit

y (Emp)/

Entrep

reneurship

(Ent)/

Skill

Developmen

t (SD)

Relevance

to Local (L)/

National

(N)/ Regional(R)

/Global (G)

Relatio

n to Gender

(G),

Environment

and

Sustainability

(ES),

Human

Values (HV)an

d

Professional

Ethics

(PE)

I Introduction to Research 1) Meaning of research, objectives of research, types of

research

2) Definitions of some key concepts a. Measurement scales – nominal, ordinal, interval, ratio

b. Variables – independent, dependent, intervening

07 15% 1,2 CO1 PSO5 L,N,R,G

3) Identification of a research problem; Formulation of research questions, hypothesis and objectives

II Research Design

1) Meaning of research design

2) Need for research design

3) Features of a good research design 4) Important concepts relating to research design

5) True experimental design

6) Quasi experimental design 7) Reliability and Validity (internal and external)

8) Threats to internal and external validity

11 25% 2,3 CO1

PSO4

PSO5

L,N,R,G PE

III Sampling and Sampling Design 1) Census and sample survey 2) Characteristics of a good sample design

3) Criteria of selecting a sampling procedure

4) Steps in sampling design 5) Types of sampling, their advantages and disadvantages:

Probability sampling and Non Probability sampling

6) Bias and errors in sampling 7) Selection of adequate sample size

11 25% 2, 3 CO1

PSO4 PSO5

L,N,R,G

IV Data Collection and Research Tools

1) Qualitative research tools

a. Focus group discussion; b. Case studies; c. Observations;

d. Body mapping; e. Pile sorting; f. Free listing; g. Narrations; h. In-depth interview (Key Informant

interview); i. Drawing as dialogue, k. Exit interviews

2) Advantages and disadvantages of qualitative and quantitative research; Use of Verbatim in qualitative

research

3) Importance of combining qualitative and quantitative methodology

4) Guidelines for constructing questionnaires

5) Guidelines for successful interviews

10 20% 2, 3 CO1

CO2

PSO5

SD L,N,R,G PE, HV

V Data Analysis and Report Writing

1) Coding, tabulation and data analysis (textual and numerical data)

a. Mean

b. Median c. Mode

d. Standard Deviation

e. Data Presentation through graphs

2) Writing a research report 3) Organizing a bibliography

4) Dissemination of research findings

05 15% 3,4 CO1

CO2

PSO5

SD L,N,R,G PE

References

1. Dr. Prabhat Pandey and Dr. Meenu Mishra Pandey (2015) Research Methodology: Tools and Techniques. Bridge Center

2. Julie A Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New (2015) Nutrition Research Methodologies. The Nutrition Society. John

Wiley and Sons, Ltd., UK

3. Ranjit Kumar (2011). Research Methodology: A step-by-step guide for beginners (3rd edition). SAGE Publications Ltd

4. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd ed.). New Age International Publishers, New Delhi, India

5. Natasha Mack, Cynthia Woodsong, Kathleen M. Macqueen, Greg Guest, Emily Namey (2005) Qualitative Research Methods: A Data Collector’s Field

Guide. Family Health International

6. Hinton P (2004). Statistics Explained: A Guide for Social Science Students. Routledge Publishing, London

7. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for excel books, New Delhi, India

8. Jennifer Mason (2002). Qualitative Researching (2nd edition). SAGE Publications Ltd

9. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners and Students in the Social Sciences. The Scarecrow Press, Inc.,

New Jersey

10. Fowler FJ (2001). Survey Research Methods (3rd ed.). Sage Publications, Newbury Park

11. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health Organization, Geneva

The Maharaja Sayajirao University of

Baroda

Faculty Of Family and Community

Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. HONORS IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III Core / Elective / Foundation

Introduction to Food Systems Credits/Hours per week 3(3+0)/ 3Hrs/Week

Semester V Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Grade O

Mode of

Transaction Lectures, Presentations, Discussions

Course Outcome (CO) CO1: Students will develop an understanding of key concepts of sustainable food systems

CO2: Students will learn the importance of developing sustainable and resilient food systems and policy options for the same

CO3: Students will be able to understand the role of food systems for promotion of healthy and safe diets

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Le

vel

CO PSO Elements of

Employability

(Emp)/ Entrepreneursh

ip (Ent)/ Skill

Development (SD)

Relevance to

Local (L)/

National (N)/ Regional(R)/G

lobal (G)

Relation to

Gender (G),

Environment and

Sustainability

(ES), Human Values

(HV)and

Professional

Ethics (PE)

I Introduction to Food Systems

1. Defining Food Systems

a. Global Food Systems b. Industrial Food System

c. Local Food System

d. Conventional Food System

12 26.7%

1,2

,4,

6

CO

1 PSO6 EMP, SD L,N,R,G ES, HV, PE

e. Alternative Food System f. Sustainable community food

System

2. Nutrition transition and its impact on Food

Systems in India 3. Food Systems and food chains

4. Environmental and social costs of the

current food system

II Developing Sustainable Food Systems

1. Linkages between SDGs and Food Systems

2. Reshaping Food Systems to make them

a. Nutrition and Health driven b. Productive and efficient

c. Environment smart

d. Climate smart 3. Promote evidence based technologies

a. Yield enhancing technologies-

Remote sensing, precision

agriculture b. Improved climate resilient

varieties

c. Nutrition sensitive technologies- bio fortification

4. Encourage inclusive value chains –

a. Inclusive marketing- cooperative

marketing – AMUL model b. Strengthen rural urban linkages to

promote food security and

nutrition

12 26.7%

1,2

,3,

6

CO

2, PSO6

III Promoting Sustainable Diets

1. Concept of sustainable diets

2. Prioritizing Policies for Nutrition and health

a. Promote nutritious, sustainable and

healthy diets b. Taxing nutrient poor diet

c. Promoting carbon neutral diet

d. Taxing emission intensive foods

e. Promoting agricultural bio diversity -Reform and subsidies to

support nutrient rich foods – fruits,

vegetables and others

3. Generating awareness among consumers

on nutritional value of foods

a. Developing and promoting

National Food Based Dietary

Guidelines

b. Improved food labeling

c. Diet and NCDs

4. Generating awareness among consumers

on environmental and social impact of

food

a. Reducing green house gas

emission – promoting seasonal and

locally produced foods- Examples

from Sweden

b. Mandating information on

environmental impact of food

products – Examples from France

c. Reducing food wastage

11 24.4%

1,2

,3,

5

CO

2 PSO6

IV Food Systems for Healthy and Safe Diets

1. Concept of healthy diet and safe diet and

its importance

2. Understand the impact of changes in

food system on healthy diets

3. Sustainable food systems for promoting

healthy diets at health care institutions,

schools, Community and household

4. Promoting Food Safety through

a. Selecting and purchasing food,

storing raw food, preparing &

cooking food, serving food,

storing cooked food, packing

food & maintaining hygiene &

sanitation at household level.

b. Implementation of food safety

management systems at

institution level

c. Reducing mycotoxins namely

aflatoxin and ochratoxin levels

in the food chain.

d. Use of Agro-waste byproducts

in health & Disease.

10 22.6%

1,2

,3,

4,6

CO

3 PSO6

Reference Books

1 Global Nutrition Report (2017). Nourishing the SDGs. http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf

2 IFPRI Report (2015). Improving Nutrition for better lives.

file:///C:/Users/a/Downloads/ec-bmz-ifpri_june_2015_event_summary_note.pdf

3 FAO at RIO20. (2012). Improving food systems for sustainable diets in a green economy working paper 4

http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf

4 FAO Report (2017). Food and Agriculture: Key to achieving the 2030 Agenda for Sustainable Development

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC.(HONORS) IN FOODS AND NUTRITION-FSQC

PRACTICAL

Year III

Core / Elective / Foundation

Dietary Management of Diseases

Practical

Credits / Hours per week 3(0+3)/6

hours/week

Semester V Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction

Course Outcome (CO)

CO1 To develop an ability to apply principles of nutrition in the treatment of different disease conditions.

CO2 To provide practical laboratory based training in the preparation of diets for different conditions.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

1 Nutrition care process and planning of therapeutic diets

1. Various methods to collect history of patients for

counseling 2. Use of nutrition assessment and risk sore card.

3. Planning and prepration of various therapeutic diets

different in consistency, nutrient composition and

texture. 4. Preparation of list of foods rich in various micro and

macro nutrients of all food groups.

5. Listing of foods rich and low in MUFA, PUFA, SAFA and Cholesterol.

6. Concept of glycemic index and various foods high,

medium and low in GI.

7 10% 1,3,4,6 CO1

PSO6

Emp.

2 Dietary management for weight gain and weight loss

1. Planning and preparation of diet for weight loss with

scientific principles

2. Planning and preparation of diet for weight gain

3. Planning and preparation of diet for weight loss with

other complications

7 10% 1,3,4,6 CO2

PSO6

Emp.,S

D N,G

3 Dietary management of diabetes

Dietary management of various types of diabetes:

1. Juvenile onset diabetes

2. Adult onset diabetes

8 20% 1,3,4,6 CO2

PSO6 Emp.

SD N,G

3. Gestational diabetes

4. Diabetes with micro and macro vascular complications

a. Diabetes with malnutrition

4 Dietary management of CHD and blood pressure

Dietary management of various cardiac problems:

1. Hyperlipidemia

2. Heart friendly diet

3. Metabolic syndrome

4. Diet after bypass surgery

Dietary management of hypertension:

1. Stage 1 and stage 2 hypertension by applying DASH

diet

2. Calculation and conversion of salt and sodium

3. Obese hypertensive

7 20% 1,3,4,6 CO2

PSO6 Emp.,S

D

N,G

5 Dietary management of kidney and liver diseases

Dietary management of various kidney problems:

1. ARF

2. CRF

3. Calculation of fluid for patients having low GFR

4. Nephrotic syndrome

5. Dialysis

6. Renal calculi

7. Diet planning for acute renal failure and cronic renal

failure

8. Diet planning for subject who is on dialysis

9. Diet planning for kidney stones/renal calculi 10. Diet planning for alcoholic cirrhosis

8 20% 1,3,4,6 CO2

PSO6

Emp.,S

D N,G

11. Diet planning for ESLD with and without ascites

6 Diet planning for Gastrointestinal Disorders

1. Diet planning for gastro intestinal reflux disorders

2. Diet planning for healthy gastric system 3. Diet planning for constipation and diahorrea

4. Diet planning for a patient suffering from

Diverticulosis

5. Diet planning for gluten and lactose intolerance

7 20% 1,3,4,6 CO2

PSO6

Emp.,S

D

REFERENCES

Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of

Medical Research.

Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4

PB

Sheth V and Singh K (2013). Diet Planning Through the Life Cycle Part III: Diet Therapy APractical Manual. Fifth Edition. Elite Publishing House Pvt Ltd.

New Delhi. ISBN 81-88901-51-2

Global & national guidelines for nutritional management of various nutrition related disorders.

Manual from ICMR (NIN) Publication

Some Therapeutic diets (2011) by SwaranPasricha, Fifth Edition, ICMR Publication, New Delhi.

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-2020

Onwards

Year III

Core / Elective / Foundation

FQC : Introduction to Sensory evaluation

Practical

Credits/Hours 2(0+2)/4 Hrs/week

Semester V Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of

Transaction Practical demonstration of various tests

Course outcome

CO1 students will understand different aspects of sensory science.

CO2 students will be familiar with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products and learn to draw conclusions and make recommendations about product characteristics.

CO3 students will understand how a sensory evaluation program provides important information in the product development process.

CO4 students will be able to conduct sensory evaluation of foods independently.

No. Course Content : Practical Course code BT

level CO PSO

1 The Human Senses in Sensory Evaluation

1. Sensory study: Definition, use of sensory parameters in developed food and its

determination.

2. Features responsible – sensory, psychosocial, physiological.

3. Aspects of food – classification, taste qualities, taste thresholds, interaction of

constituents, effect of temperature, chemical configuration

4. Physiology of the sensory organs

5. Evaluation of food on the basis of

6. Amount of food for tests 7. Procedure

1,2,3,

4,5,6

CO

1 PSO1,2

2 Food Aspects and Selection of Assessor

1. Colour, Texture, Consistency, Taste and odor

2. Factors affecting food aspects liketime, temperature, etc

3. Selection of assessor for evaluation by threshold tests using sweet, sour, salty and bitter

solutions(Sucrose, citric acid, NaCl and caffeine)

4. Assessor specifications: methodology and guidelines for each in classroom and food

industry

5. Requirements for testing a sample for checking

1,2,3,

4,5,6

CO

1

CO

4

PSO1,2

3 Organoleptic Tests for food product and its application

Categories of tests and its details

1. Preference tests

2. Difference tests

3. Descriptive tests

4. Other attribute based tests

1,2,3,

4,5,6

CO

2 PSO1,2,4

4 Application of sensory evaluation of Food products

1. Preparation of molar solutions to learn dilutions.

2.Preparation of percent solutions.

3. Preparation of sensory evaluation cards for: Discriminative tests based on laboratory

requirements (Quality tests and Rating tests)

4.Conducting all the sensory evaluation tests in the laboratory using suitable foods and

evaluation cards.

5.Interpretation of the tests comments and its impact on product progress.

1,2,3,

4,5,6

CO

3

CO

4

PSO1,2,4

REFERENCES

Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques, 5th edition. Boca Raton, FL: CRC Press. ISBN 9781482216905

Lawless HT and Heymann H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. New York, NY: Springer. ISBN 978-1-4419-6488-5

Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. 2006. Sensory and consumer research in food product design and development. Blackwell Pub, Iowa. 358 p. ISBN:9781119945949

Lawless H T, 2013, Laboratory Exercises for Sensory Evaluation, Series volume 2, Springer, US ISBN 978-1-4614-5713-8

Shrilakshmi B, 2018, Food Science, 7th edition, New Age International (P) Ltd Publishers, New Delhi, ISBN 10: 9386418894 ISBN 13: 9789386418890

Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation, Agrotech Publishing

Manual for Recognition of Food Testing Laboratories, 2015, FSSAI, New Delhi

Indian Standard Guide for Sensory Evaluation of Foods, 2012, Bureau of Indian Standards, (BIS), New Delhi

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-2020

onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL – REGULAR PROGRAMME

Year III

Core Allied FQC : Communication for Healthy

Food Promotion

Credits/ hrs/week 02

02 hrs/week

Semester VI Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO 1 Students will understand the basic concepts of communication CO 2 Students will gain insights into role of IEC in health promotion

CO 3 Building capacity of students towards development, implementation and impact assessment of IEC in community and Food Industry

Unit

No.

Topic Contac

t

Hours

Weighta

ge

(%)

BT

Level CO PSO Elemen

ts of

Employ

ability

(Emp)/ Entrepre

neurship

(Ent)/ Skill

Develop

ment

(SD)

Relev

ance

to

Local

(L)/ Natio

nal

(N)/ Regio

nal(R)

/Glob

al (G)

Relatio

n to

Gender

(G),

Environment

and

Sustainability

(ES),

Human

Values (HV)an

d

Professional

Ethics

(PE)

I Concept of Communication and Introduction to IEC

1. Concepts of Communication

a. Communication and mass communication

b. Scope and elements of communication

c. Models of communication

d. Communication process

2. Different media, their characteristics and use

3. Introduction to Information Education Communication (IEC) and its importance

4. Introduction to Behaviour Change Communication

(BCC) and its importance

5. IEC and BCC for health promotion in food industries

8 30% 1,.2,3,4,6 CO1,2,3

PSO4

EMP L,N,R

,G PE

II Determinants of Food Choices and Marketing Strategies

for Healthy Food Selection

1. Food Environment – Physical, Social and Person

centered determinants

11 35% 1,2,3,4,5 CO3 PSO4

2. Consumer awareness on healthy foods

3. Conventional marketing approaches and

contemporary strategies to promote health foods

4. Use of social media for health food promotion

III Government Initiatives towards Healthy food Processing

and its Promotion

1. FSSAI initiative on reducing trans fat in Partially

Hydrogenated Vegetable Oils by 2022

2. FSSAI initiative on fortification of flour, milk, oil, salt

3. FSSAI Eat Right initiative

4. FSSAI Safe and Nutritious Food Initiative

5. FSSAI initiative on calorie count of restaurant menus

6. Success stories from across the world – Pick the Tick

Program, Double tick program, Smart Choice, Healthy Choice, front of pack sign posting, traffic signal

labeling, Sugar Tax

11 35% 1,2,3,5 CO3 PSO4

REFERENCES

1. Glanz K, Lewis FM, Rimer BK (1996). Health seeking behaviour and Health Education: Theory, research and practice (2nded.). Jossey-Bass, San Francisco.

2. Mahajan K (1990). Communication and the Society. Classical Pub, New Delhi

3. E de Leeuw 2006. Integrated health promotion strategies: a contribution to tackling current and future health.

www.who.int/healthpromotion/conferences/hpr_special%20issue.pdf

4. Moodie R et al, 2013. Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries,

The Lancet, 381(9867):670-679

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-2020 onwards

Year III

Core Allied

FQC : Communication for Healthy

Food Promotion

PRACTICAL

Credits/ hours/week 01

02 hrs/week

Semester VI Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Presentations, fieldwork, use of relevant

software

PSO4 is common for all experiments

UNIT Course Content : Practical Contact

hours

Weigh

tage

BT

level

CO PSO Elements

of

Employabil

ity (Emp)/

Entreprene

urship

(Ent)/ Skill

Relevan

ce to

Local

(L)/

National

(N)/

Regional

Relation

to Gender

(G),

Environm

ent and

Sustainabi

lity (ES),

Developme

nt (SD)

(R)/Glob

al (G)

Human

Values

(HV)and

Profession

al Ethics

(PE)

I Need Assessment for development of IEC material

1. Survey on consumption of processed foods in HIG, MIG

and LIG households

2. Assess the frequency and quality of processed foods

consumed

6 40% 1,2,3,4

,5 CO3 PSO4

Emp,SD

L,N,R,G

II Developing IEC material for health promotion in food

industry through food industry

1. Harmful effects of excess salt/sodium intake and ways

of reducing salt/sodium content in processed foods

2. Harmful effects of excess sugar intake and ways of

reducing sugar content in processed foods

3. Harmful effects of excess saturated and trans fat

intake and ways of reducing saturated and trans fat

content in processed foods

4. Developing Food labels

5. Developing talk shows, articles, Media (Print, visual

etc)

9 60% 2,3,4,5

,6 CO3 PSO4

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III Core/ Elective / Foundation

Food Product Development Credits / Hours per week

7 (4+3) 10

Hrs/Week

Semester VI Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: Students will learn the steps involved in food product development.

CO2: Students will learn about influences of consumer preferences, Explore market trends, Become more familiar with activities that stimulate creativity and

new idea generation.

CO3: Students will learn to use the appropriate statistical design to get meaningful results from your product development experiments and reduce time and cost

involved in testing new formulations, ingredients, or treatments by using reliable statistics.

CO4: Students will understand the theory and practicals of bakery science packaging and labeling

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Food Product Development 1. Overview

a. Types of food products

b. Factors affecting food product development

c. Planning Stage d. Pre-requisites for product development

1,2

e. Concept of food product development nd testing f. Feasibility analysis

g. Standardization and final product development

h. Designing and evaluations based on Sensory

evaluation i. Sale margin

j. Shelf life

k. Costing of food product

7.5 Hrs 10 % 2,4 1 √ L,N,G

-

II Innovation in food market

Innovation in food market

a. Consumer Preferences

b. Market Trends and Creativity

1. Various Food formulations for

a) health claims

b) Specialty food- drought, defense services, sports

person, food for space etc.

2. Convenience foods

3. Packaging,

4. labeling

5. Marketing.

7.5 Hrs 10% 2,4 1,2 1,2,3

√

L,N,G

-

III Experimental Design

1. Introduction

2. Use of appropriate statistical design 3. Newer softwares (RSM) used

7.5 Hrs 5% 2,4 1,2 1,2,3 √ L,N,G

4. Traditional and Modern Equipments and Tools-

-

IV Understanding Bakery Science

1. Basic baking principles

a. Ingredients uses- liquid and flours (cereals types and

flour quality)

b. Mixing and Gluten Development: Blending the ingredients, adding liquid to hydrate flour proteins and

develop gluten

7.5 Hrs 10% 2,4 3,4 1,2,3

√

L,N,G

c. Forming the dough. d. Mixing methods- develop gluten and elasticity.

e. Processes that Occur During Mixing-Air cell

formation, Hydration, Gluten development

f. Controlling Gluten Development g. Methods for Adjusting Gluten Development- Other

Ingredients and Additives, Salt, milk

2. The Baking Process- Melting of fats, leavening, Formation

and expansion of gases, Killing of yeast and

microorganisms, Coagulation of proteins, gelatinization of

starches

3. Bread formulation: quality of materials like flour,

shortening, yeast, chemical leaveners, flour improvers,

preparing bread formula on the basis of the role of

ingredients

4. Bread processing: Flying ferment, calculating desired

water temperature, mixing/ kneading,bulk fermentation

(physical and chemical changes in proofing), knock back,

dough make up (Scaling, rounding, intermediate proofing,

moulding, panning), Proofing and factors affecting

proofing, Baking (time and temperature), depanning,

cooling, slicing

5. Introduction and organization of a Bakery

a. Introduction and Organizational Structure of a bakery

b. Planning, layout and equipments used in bakery

-

V Technology and characteristics of common bakery

products

a. Types and characteristics of biscuits, cakes, cookies and

pastries b. Bread making process –household vs commercial

c. Preparation and evaluation of cakes and confectionery

7.5 Hrs 5% 2,4 3,4 1,2,3

√

L,N,G

VI Understanding Food Packaging

1. Introduction, Classification and types of Packaging Materials

a. Classification: Primary, secondary and tertiary

packaging b. Types, Requirements and functions of Packaging

materials: Glass, metal, paper, plastic, laminates,

edible Package, biodegradable, Newer packaging technologies- CAP/MAP packaging, aseptic

processing and packaging, irradiated packaging, retort

pouch, microwaveable packaging -merits and

demerits 2. Packaging design and consumer behavior

a. Color

b. Graphic design c. Printing and labeling

d. Consumer behavior- purchase habit, motives

e. Marketing and Prices

3. Identify Legal and Regulatory Requirements

7.5 Hrs 10% 2,4 3,4 1,2,3

√

L,N,G

-

VII Safety Issues in Food Packaging and Advertising

1. Types of food safety problems associated with package,

package labeling and food safety. 2. Food packaging & environment: recycling, composting,

thermal treatment & land fill.

3. Advertising: types, multi-media and its role 7.5 Hrs 5% 2,4 3,4 1,2,3

√

L,N,G

VIII Food and Nutrition Labeling

1. Introduction to food labeling requirements in India: Food

Safety and Standards (Packaging and Labeling)

Regulations, 2011, notified by FSSAI

2. Types of labeling requirements:

a. Mandatory Labeling Requirement

b. Prominence and Place Requirements c. Ingredient Statement

3. Labeling and Nutrition Requirement

a. Need for nutrition labeling

b. Listing of ingredients

4. Nutritional Information- nutrition panel information

7.5 Hrs 10% 2,3 4 1,2,3

√

L,N,G

-

Reference Books

1. Food Safety and Standards (Licensing & Registration of Food Businesses) Regulations, 2011

(http://www.fssai.gov.in/home/fss-legislation/fss-regulations.html)

2. Food Safety & Standard Act, 2006 (http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html)

3. Roday S. (2011) Food Hygiene and Sanitation, 2nd Edition, Tata Mc Graw Hill

4. http://www.who.int/news-room/fact-sheets/detail/food-safety

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2020 onwards

B.SC. (FOODS AND NUTRITION) - Regular programme

Year III

Core/ Elective / Foundation

Food Product Development

Practical

Credits / Hours per week 7 (4+3)

Semester VI Year of Introduction: Maximum Marks / Grade

Year of Syllabus Revision:

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

1. Students will learn the steps involved in food product development.

2. Students will learn about influences of consumer preferences, Explore market trends, Become more familiar with activities that stimulate creativity and new idea generation.

3. Students will learn to use the appropriate statistical design to get meaningful results from your product development experiments and reduce time and

cost involved in testing new formulations, ingredients, or treatments by using reliable statistics.

4. Students will understand the theory and practical’s of bakery science packaging and labeling

Uni

t

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Market research of available products

a. Convenient food-Ready to Cook, Ready to Eat

b. Preparation of product literature

c. Understanding various packaging and labeling design

and quality

7.5 Hrs

5 %

2,3,4,

5,6

2

2

√

L,N,G

II Preparation of breads etc.

a. Standard bread b. Healthy variations in breads: whole grain, multi grain,

functional food incorporated breads

7.5 Hrs 5% 2,3,4,

5,6 1,2 1,2,3

√

L,N,G

III Preparation of cakes

a. Sponge cake

b. Muffins and cup cakes

c. Cake decoration: icing and fondants 7.5 Hrs 5%

2,3,4,

5,6 1,2 1,2,3

√

L,N,G

IV Preparation of cookies, biscuits and nankhatai

7.5 Hrs 5% 2,3,4,

5,6 3,4 1,2,3

√

L,N,G

V New Product Development

a. Development of a product using functional ingredients (protein rich/antioxidant rich/ fibre rich, etc.)

7.5 Hrs 5% 2,3,4,

5,6 3,4 1,2,3

b. Standardization and sensory evaluation using various scales

c. Shelf life study

√ L,N,G

VI Scaling up of Standardized Products

a. Product exhibition and sale b. Calculation of costing and selection of appropriate packaging

c. Making label designs

d. Scaling up and marketing of products with a minimal Shelf-life of 2 weeks

7.5 Hrs 10% 2,3,4,

5,6 3,4 1,2,3

√

L,N,G

Reference Books

1. Note G. (2017) Validation of Product Shelf-life (Revision 3). Vol. 18, Food Safety Authority of Ireland. 56 p. ISBN 1-904465-33-1

2. Jacqueline H. Beckley, Leslie J. Herzog, M. Michele Foley (2017), Accelerating New Food Product Design and Development, Wiley Blackwell, ISBN:

978-1-119-14932-3

3. Raymond H. Myers, Douglas C. Montgomery, Christine M. Anderson-Cook (2016), Response Surface Methodology 4th Edition, Wiley India Private

Limited, ISBN-10: 1118916018 ISBN-13: 978-1118916018

4. Cauvain S P. (2012), Breadmaking: Improving Quality, 2nd edition, Elsevier Science, ISBN: 9780857090607, 0857090607

5 Jood S, Grewal R B, Khetarpaul N (2012), Bakery Science and Cereal Technology, Astral International (P) Ltd, ISBN: 9788170357636, 8170357632

6 Gordon W. Fuller, (2011), New Food Product Development: From Concept to Marketplace, 3rd Edition, ISBN 9781439818640, CRC press, ISBN 10:

1439818649 ISBN 13: 9781439818640

7 Dopson L, Hayes D. (2002) Food and Beverage Cost Control, 2nd Edition. Wiley Blackwell ISBN 0471-35515-1.

8 Allan Anderson, Mary Earle, Richard Earle(2001)Food Product Development: Maximising Success, Elsevier , ISBN: 0-8493-1209-4 / ISBN:

185573468 0

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2020 Onwards

B.Sc.FcSc. (Dietetics): Regular Programme

Year III

Core / Elective / Foundation

FQC: Food Safety and Quality

Management

Credits / Hours per week 03/03

Semester VI Year of Introduction: 2020 onwards

Year of Syllabus Revision: Maximum Marks / Grade

Mode of Transaction Lectures, Tutorials, presentations

Course Outcome (CO)

CO1 students will learn provision of approaches to the planning and organization of a quality control system

CO2 students will learn provision of a basic acquaintance with standards and specifications

CO3 students will understand the food safety aspects required in a food industry.

CO4 students will learn the HACCP principles that will benefits the consumers, industry as well as governments

CO5 students will understand the role of FSSAI in Food Industry.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National(

N)/

Regional

(R)/Glob

al (G)

Relation

to

Gender

(G),

Environ

ment and

Sustaina

bility

(ES),

Human

Values

(HV)and

Professio

nal

Ethics

(PE)

1 Quality Control Concepts as Applied to the Food

Industry

General concepts of quality and quality control.

HACCP, ISO22000 and their function in food

industries

9 20% 1,2,5 CO4

CO5 Emp.

N,G

Introduction to FSSAI and its role in controlling food

quality

2 Quality Assurance and Total Quality Control

Quality assurance from farm to table.

a. GHP, GMP and GAP

b. SOP

Methods of evaluation and control of the various

aspects of quality of raw materials.

Manufacturing process and testing of finished products.

Inspection – Pre shipment inspection and inspection at

port of destination

Certification and quality marks

9 20% 3,4,5 CO2

3 External Quality Control Activities

International and National audit companies and

their QC assessment protocols for

a. Food Industries

b. Hotel Industries

c. Hospitals

Testing laboratories

9 20% 3,4,5 CO1

CO3

4 Introduction to Food Toxicology

Importance of Food toxicology

Determining Toxicity

Dose Effect and Dose Response

9 20% 1,2,3 CO1

CO2

5 Biological Toxins and chemical toxins

Naturally occurring toxins in foods

Toxins from processed foods

Seafood toxins

9 20% 1,2 CO1

CO2

Chemicals used for pest management during farming,

storage and transportation (Pesticides ) – Organo

Chlorines, Organophosphates, carbamates

Heavy metals – Cd, Pb, Ni, Hg, Tin

1. Philip,A.C (2001) Reconceptualizing quality. New Age International, Publishers,

Bangalore.

2. Bhatia,R. and Ichhpujan,R.L (2004). Quality assurance in Microbiology. CBS Pub.,

New Delhi.

3. Kher, C.P (2000). Quality control for the food industry. ITC Publishers, Geneva.

4. Food Microbiology and Safety Practical Manual (2005) IGNOU Publications, New

Delhi

5. FSSAI. (2006) Manual of Food safety management System, FSS 2006,

6. Fernandes M and Rose A. (2013) Persistent Organic Pollutants and Toxic Metals in

Foods. Elsevier Publication

7. Deshpande S. S. (2013) Handbook of Food Toxicology ebook (Free Down Load)

8. Praful C.VIN (2012) Farm to Fork , all about food. Bloombury Publishing India PVT.LTD.

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year II

Core / Elective / Foundation

Internship in Food Science and

Quality Control

Credits / Hours per week 5 (5+0) / 10 Hrs / Week

Semester VI Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: To provide exposure to the students regarding unit operations in various food industries

CO2: To enable the students to develop a food business plan for setting up a small scale industry CO3: To enable the students to write project reports and field visit reports

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability (Emp)/

Entrepre

neurship (Ent)/

Skill

Develop

Relevan

ce to

Local

(L)/ National

(N)/

Regional(R)/

Global

(G)

Relatio

n to

Gender

(G), Environ

ment

and Sustaina

bility

(ES),

ment (SD)

Human Values

(HV)

and

Professional

Ethics

(PE)

I Visit to Various Food Processing Industry Exhibitions/Even 1. Visit to Khadya Khurak exhibition of food processing

machinery

2. Visit to Satvik Food Festival 3. Visit to organic farm and dairy farm

4. Report writing and presentation

2 05% 1, 2, 3, 4,

5, 6

CO1

CO3

PSO

1,2,3,4

EMP,

ENT, SD

L,N,R,G ES,PE

II Visit to Fruit & Vegetable Processing Industry

10. Observation of logistic of purchase of raw materials,

receiving, storage, inventory maintenance, reorder level and

quality control. - Report writing and presentation

2 05% 1, 2, 3, 4,

5, 6

CO1

CO3

PSO

1,2,3,4

EMP, ENT,

SD

L,N,R,G ES,PE

III Visit to Dairy 7. To study the unit operation in the specific food industry.

8. To acquaint the students with the quality control measures

(HACCP, ISO etc) employed in the industry. 9. To observe the various types of packaging methods and

materials (retail and bulk) Employed.

10. To get acquainted with the storage methods and quality

control measures. 11. Observe the unit operations in the processing of milk

and milk products.

12. Understand the quality control procedures followed by the dairy industry.

4 10% 1, 2, 3, 4,

5, 6

CO1

CO3

PSO

1,2,3,4

EMP,

ENT, SD

L,N,R,G ES,PE

IV Visit to Ready to Eat Food Industry

1. To observe and understand the various marketing strategies.

2. To get acquainted with costing, advertising etc.

3. Observe the manufacturing process of various ready to eat

2 05% 1, 2, 3, 4,

5, 6

CO1

CO3

PSO

1,2,3,4

EMP,

ENT, SD

L,N,R,G ES,PE

products

V Visit to Accredited Food Testing Laboratories through

food industry 7. To get acquainted with the various quality assurance

8. Quality control tests employed with their specifications.

9. Observe the routine quality tests performed by the

laboratory 10. Understand the process of product recall to ensure

food safety

11. Interpretation of reports given by the food testing laboratory

2 05% 1, 2, 3, 4,

5, 6

CO1

CO3

PSO

1,2,3,4

EMP, ENT,

SD

L,N,R,G ES,PE

VI Food Labelling

- Market survey of processed packaged foods and select 5

foods from minimally processed and ultra-processed food categories

- To evaluate the FOP and BOP of selected processed

packaged foods - To carry out nutrient profiling of the selected processed

packaged foods

- Report writing and presentation

4 10% 1, 2, 3, 4,

5, 6 CO1 CO3

PSO 1,2,3,4

EMP,

ENT,

SD

L,N,R,G ES,PE

VII Develop a food business plan for setting up a small scale

industry

1. Identify a product and standardize it in laboratory

2. Plan the scaling up process of the standardized product

3. Develop a layout plan for a small scale industry

4. Develop a budget plan and estimate the profit

5. Identify the requirement for human and financial resources

6. Acquaint with the process of obtaining the various licenses

7. Report writing and presentation

16 60% 1, 2, 3, 4,

5, 6 CO2

PSO 1,2,3,4

EMP,

ENT,

SD

L,N,R,G ES,PE

References

1. Food Safety and Standards Act. 2006 http://old.fssai.gov.in/Portals/0/Pdf/FOOD-ACT.pdf

2. Food Labelling Regulations and Guidelines. 2011

file:///C:/Documents%20and%20Settings/abc/My%20Documents/Downloads/Compendium_Packaging_Labelling_Regulations%20(1).pdf

3. WHO nutrient profile model for South-East Asia Region http://apps.who.int/iris/bitstream/handle/10665/253459/9789290225447-

eng.pdf?sequence=1&isAllowed=y

4. Quality Assurance Manuals, FSSAI.2018

http://www.fssai.gov.in/home/food-testing/food-testing-manual.html

5.

Food Licensing FSSAI. 2011

https://foodlicensing.fssai.gov.in/index.aspx Registration for GST. 2018

https://reg.gst.gov.in/registration/

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III Core Allied / Elective / Foundation

FQC : Nutri-entrepreneurship Credits / Hours per week 3(3+0)/3Hrs/Week

Semester VI Year of Introduction: 2019 – 20

Year of Syllabus Revision: 2018 – 19 Maximum Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1 : Students will understand the meaning, characteristics and provide short term hands on entrepreneur experience in food processing industry with

respect to production and quality control. CO2 : Students will gain understanding of the marketing strategies employed by the food industries for the sale of their produce.

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of Employ

ability

(Emp)/

Entrepreneurship

(Ent)/

Relevan

ce to Local

(L)/

National

(N)/ Regiona

Relatio

n to Gender

(G),

Environ

ment and

Sustaina

Skill Develop

ment

(SD)

l(R)/Global (G)

bility (ES),

Human

Values

(HV)and

Professi

onal Ethics

(PE)

I Understanding the word Entrepreneurship and formulations

of business plans

1. What is an entrepreneur?

2. Characteristics of an entrepreneur-key personal

attributes, strong managerial competencies, good

technical skills

3. Planning to be a food entrepreneur- examples and

details of Lifestyle Venture, Smaller Profit Venture,

High Growth Venture

4. Growth pressures, managing a family business, and

corporate intrapreneurship

5. Opportunity identification and selection: need, identification, opportunity selection, steps in setting up a

small enterprise.

6. Formulation of business plan: meaning, contents,

significance, network analysis, common errors in business plan formulation.

7. Entrepreneurship Development Programmes (EDP):

examples and details of local, national and International EDPs and their curriculums.

15 25% 1, 2, 4 CO1

CO2

PSO4

EMP,

ENT, SD

G ES, HV,

PE

II Entrepreneurial Management –basic principles

07 20% 1, 2,

3,4,5,6

CO1

CO2

PSO3

PSO4

EMP,

ENT,

SD

G ES, HV,

PE

1. Introduction of small scale enterprises related to food

and principles of management.

2. Working capital management: significance, assessment,

factors, and its management.

3. Inventory management: concept, motives of holding

inventories, benefits and cost of holding inventories,

objectives and methods.

4. Production management: plant location, plant layout,

product design, production design, flow of materials,

inventory control, material handling, quality control and

small enterprise technology.

III Understanding basics of Marketing and Human resource,

and quality management

1. Marketing management: concept, functions, importance, problems, market segmentation, marketing mix,

competitive analysis of market and its advantage.

2. Human resource management: meaning, recruitments,

selection, training and development, remuneration and benefits, regulatory laws.

3. Total quality management (TQM) for small scale

enterprises: meaning of quality and TQM need and process.

07 20% 1, 2, 3, 4 CO1

CO2

PSO3

PSO4

EMP, ENT,

SD

G ES, HV,

PE

IV Financial Aspects of Small Scale Enterprise

1. Meaning and need of financial planning, sources of finance and sources of short term finance

2. Assessment of Financial Viability of the Project

3. Accounting for small enterprise: need, meaning, objective, process and final accounts

4. Costing and Pricing of Products

5. Electronic Commerce and Small Enterprise

06 15% 1,2,3,4 CO1 CO2

PSO3 PSO4

EMP,

ENT,

SD

G ES, HV,

PE

6. Institutional finance to entrepreneurs: commercial bank and other financial institutions

V Programs and policies of Government of India related to

entrepreneurship and small scale food industries related to

food

1. Food licensing and registration systems by FSSAI

2. Policies of ministry of skill development and

entrepreneurship 3. National skill development corporation

4. Food safety import policies

5. Financial support for small entrepreneurs: (NSIC), (SIDO), (SSIB), (SISs), (DICs), (TCOs), specialised

institutions.

6. Government policy for small scale enterprises: industrial policy revolution, MSMED Act, 2006

05 10% 1,2,3,4 CO1 CO2

PSO3 PSO4

EMP,

ENT,

SD

G ES, HV,

PE

VI Overview of Food Processing Industry and exports in India

1. Scope, definition and challenges of Agro Food Processing sector in Gujarat and India.

2. Recent updates about Ministry of Food Processing

Industries (MOFPI) and Agricultural and Processed Food Products Export Development Authority

(APEDA).

05 10% 1,2,3,4 CO1

CO2

PSO3

PSO4

EMP,

ENT, SD

G ES, HV,

PE

References

1. Investment Environment & Opportunities in Food Processing, Gujarat (2017); Ministry of Food Processing Industries, government of India.

2. Agri food processing sector in Gujarat state(2015); Netherlands enterprise agency

3. Khanka.SS (2014); Entrepreneurial Development; S. Chand and company Pvt Ltd, New Delhi.

4. https://www.msde.gov.in/proposed-scheme.html

5. http://www.nsdcindia.org/

6. http://www.fssai.gov.in/home/imports/import-clearance.html

7. https://foodlicensing.fssai.gov.in/index.aspx

8. https://onderwijsaanbod.kuleuven.be/syllabi/e/I0Q86AE.htm#activetab=inhoud_idm12034848&bl=all

9. http://www.indoreindira.com/UG/images/BBA/BBA%20VI%20Sem/Consumer%20Behaviour.pdf

10. https://steinhardt.nyu.edu/nutrition/food/ma/curriculum

11. https://www.northeastern.edu/online/degrees/masters-applied-nutrition/curriculum.php

12. https://nutrition.tufts.edu/sites/default/files/documents-forms/NUTR%20289.pdf

13. http://www.creatingentrepreneursinfood.eu/sample-project-materials/

14. http://www.pksbe.com/entrepreneurship/

15. https://www.um.edu.mt/__data/assets/pdf_file/0006/257190/IM18.pdf

16. http://www.ln.edu.hk/mkt/mscmib/courses/mgt604/General%20Course%20Syllabus_MG T604%20-%20Strategy%20Mangement.pdf

17. https://onderwijsaanbod.kuleuven.be/syllabi/e/I0Q86AE.htm#activetab=inhoud_idm12034848&bl=all

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – FOOD SCIENCE AND QUALITY CONTROL

Year III

Foundation Elective/ Elective/

Foundation

: Post Harvest Technology Credits/ Hours per week 3 (2+1) / 4 Hrs per week

Semester VI Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-2019

Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO) CO1: To sensitize the students about the objectives and importance of post harvest technology

CO2: To make the students aware about the processes/factors that result in quality deterioration and loss of harvested produce

CO3: To update the students about the various technologies and methods applied to improve quality and reduce losses of harvested produce

Unit

No.

Topic Contac

t Hours

Weightage

(%)

BT

Level CO PSO Elements of

Employability

(Emp)/

Entrepreneurship (Ent)/ Skill

Development

(SD)

Relevance to Local

(L)/

National (N)/

Regional(

R)/Global (G)

Relation to Gender (G),

Environment

and Sustainabilit

y (ES),

Human Values

(HV)and

Professional Ethics (PE)

I Introduction to Post harvest Technology

1. Post Harvest Technology- Definition

2. Post harvest Technology – Importance;

Perishable, semi perishable and non perishable

foods

3. Post harvest Technology- Objectives

a. Quality maintenance

b. Food Safety promotion

c. Sustainable food systems development

4. Post Harvest loss- causes, control and Prevention

–

a. The Post harvest Food Pipeline: The

Stages of occurrence of crop losses, Pre-harvest factors

b. Biological factors (Physiological factors,

insect, pests, rodents) c. Environmental factors

5. Harvesting and Quality Requirements for

Perishable and Non-perishable Crops

a. Maturity and indices

9 25% 1,2,3 CO1 PSO2 Emp L/R/G ES

b. Various Parameters used to evaluate quality of commodities

c. Grade standards and inspection &

surveillance d. Mechanical and Manual harvesting

e. Preparation of produce for the Fresh

market

II Post-Harvest Technology – Primary Unit Operations

in Food Industry for:

a. Perishable

b. Semi perishable

c. Non Perishable 1. Cleaning

a. Objectives

b. Types – Wet Cleaning, Dry Cleaning 2. Separation and Grading

a. Mechanical Separation – Sedimentation,

Sieving, Reverse osmosis, evaporation, distillation

4 10% 1,2,3

CO1

, CO2

PSO2 Emp L/R/G ES

III Processing Techniques for different Foods

1. Reduction of size

a. Mechanism

b. Factors affecting size depletion c. Equipment involved –Roller mill, pin mill,

hammer mill

d. Cereals and legumes- Milling mechanism 2. Flow of fluid and Mixing

a. Agitation and blending- purpose

b. Mixers & Types– Paddle, turbine and propeller mixers

c. Application in different food operations

3. Techniques of Mass transfer a. Drying

b. Extraction

c. Distillation d. Absorption

e. Adsorption

f. Crystallization

g. Application in Food Systems

7 20% 1,2

CO2

,

CO3

PSO2 Emp L/R/G ES

IV Other Technologies

1. Extrusion technology- process, products and advantages

2. High Pressure Processing of Foods: Importance

and application in salad processing and Ready to eat Meals

3. Pulsed electric field processing- Importance & application to Solid foods, liquid foods and

beverages

4. Non thermal technologies in food systems– Microwave heating, ohmic heating, radio

frequency processing

5. Minimal Processing– Fresh fruits, vegetables,

ready to eat meals

4 10% 1,2 CO3 PSO2 Emp L/R/G ES

V. Food Additives

1. Definition and classification- GRAS, Nature like,

Nature Identical, Natural, Synthetic

2. Importance & Role of Food Additives

3. Different Types – Flavoring agents, Food Colors,

emulsifying agents and stabilizing agents, acidifying

agents and acidity regulators, sweeteners, anti-caking

agents, anti-oxidants

4. Are Food Additives safe?

5. Regulations on use of Food Additives- FSSAI

guidelines

4 10% 1,2,3 CO4 PSO2

,

PSO1

Emp L/R/G ES

References

1. Amalendu Chakraverty, UddanapalliSubbarayappaSreeRamulu, (2017). Post-Harvest Technology Of Cereals Pulses and Oil seeds, Oxford and IBH

Publishers 3ed, Oxford & IBH Publication Co, New DelhI

2. K.M. Sahay& K.K Singh, (2004). Unit operation of Agro Processing Engineering, Vikas Publications, New Delhi

3. A.K. Thompson, (2014). Fruit and Vegetables: handling and Storage, 3rd Edition, Wiley Blackwell Publication,UK

4. Wills R.B.H., (2018), Post Harvest : An Introduction Physiology Handling fruits & Vegetables, Oxford & IBH Publication Co, New Delhi

5. R.L. Earle and M.D. Earle, Unit Operations in Food Processing - the Web Edition

http://www.nzifst.org.nz/unitoperations

6. Emerging technologies in Food processing https://www.sciencedirect.com/science/book/9780126767575

7. Non thermal technologies in food processing

http://www.euronews.com/2018/02/05/new-technology-juices-up-the-food-industry

8 Newer technologies in food and drink processing

https://www.campdenbri.co.uk/new-technologies.php

9 Latest technology in food processing

https://www.infinitiresearch.com/thoughts/latest-technology-food-processing-industry

The Maharaja Sayajirao University of Baroda

Faculty Of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION– FOOD SCIENCE AND QUALITY CONTROL

PRACTICAL

Year III

Foundation Elective/Elective/

Foundation

: Post Harvest Technology Credits/ Hours per week 3 (2+1) / 4 Hrs per week

Semester VI Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: To sensitize the students about the objectives and importance of post harvest technology CO2: To make the students aware about the processes/factors that result in quality deterioration and loss of harvested produce

CO3: To update the students about the various technologies and methods applied to improve quality and reduce losses of harvested produce

Unit

No.

Topic Contac

t

Hours

Weightage

(%)

BT

Level CO PSO Elements of

Employability

(Emp)/

Entrepreneurship (Ent)/ Skill

Development

(SD)

Relevance to Local

(L)/

National (N)/

Regional(

R)/Global (G)

Relation to Gender (G),

Environment

and Sustainabilit

y (ES),

Human Values

(HV)and

Professional Ethics (PE)

I Indigenous Food Processing Technology

1. Research- Review of literature on traditional and

indigenous food processing operations for various food groups-

a. Cereals and products

b. Pulses c. Spices

d. Fats and oils

e. Vegetables f. Fruits

7. Report writing and presentation

9 15% 1,2,3,

4

CO2

, CO3

PSO1

, PSO4

Emp/ Ent L/R/G ES

II Seminar in Postharvest Technology

Presentation and discussion of the given topics on newer post harvest methods and research pertaining to

developments in postharvest technology

6 10% 1,2,3,

4

CO2

, CO3

PSO1

, PSO4

Emp/ Ent L/R/G ES