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Food Science & Processing

By Dr.V.Vijaya Lakshmi,   |   English and Foreign Languages University, Hyderabad
Learners enrolled: 1719

Certificate Programme in Food Science & Processing
This course is designed to give students a broad overview of the field of Food Science & Processing, emphasizing on significant concepts, theory, and research. 

This course will try to answer such questions as: 
  • How to know the nutritional quality of food
  • How to plan balanced diets for various age groups
  • What are the nutrients important for the body and the role they play

Summary
Course Status : Completed
Course Type : Core
Duration : 12 weeks
Category :
  • Agricultural and Food Engineering
Credit Points : 4
Level : Undergraduate
Start Date : 04 Aug 2019
End Date : 30 Oct 2019
Enrollment Ends : 09 Sep 2019
Exam Date :

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Course layout

WEEK - 01                                                                        Objective                                                           

  1.   Concept of Nutrition and Functions of Food
  2.   Scope of Human Nutrition
  3.   Classification of nutrients, Recommended Dietary Allowances
  4.   Energy in Human Nutrition


WEEK - 02                                                                        Objective   

  1.   Energy requirements for humans
  2.   Basal Metabolic Rate
  3.   Sources and Functions of Carbohydrates, Proteins and Fats
  4.   Digestion & absorption of carbohemic index, glycemic load original

WEEK - 03                                                                        Objective   

  1.   Dietary fibre – classification and composition, nutritional significance 
  2.   Protein quality
  3.   Digestion and absorption of lipids
  4.   Water – Functions and Requirements

WEEK - 04                                                                        Objective   

  1.   Minerals and Trace Elements
  2.   Fat soluble Vitamins - Physiological role, bioavailability, sources, deficiency and  excess
  3.   Water Soluble Vitamins
  4.   Assessment of nutritional status

WEEK - 05                                                                        Objective   

  1.   Basic terminology used in food Preparation
  2.   Methods of cooking
  3.   Structure, Composition and Nutritive Value of Cereals, Millets and Pulses
  4.   Structure, Composition and Nutritive Value of Fruits and Vegetables

WEEK - 06                                                                        Objective   

  1.   Nutritional aspects and use of vegetables and fruits
  2.   Structure, Composition and Nutritive Value of Milk and Milk Products
  3.   Structure, composition and Nutrition and Nutritive value of Nuts and oilseeds
  4.   Structure, Composition and Nutritive value of Meat and Fish

WEEK - 07                                                                       Objective   

  1.   Meat types selection spoilage preservation cooking
  2.   Fundamentals of Food and Nutrition – Eggs
  3.   Structure, composition and nutritive value of Egg and Poultry
  4.   Types of Sugars and nutritional contribution of sugars

WEEK - 08                                                                       Objective  

  1.   Uses of sugar in cookery
  2.   Role of Spices, Herbs and condiments
  3.   Production, processing, cost and nutritional aspects of beverages
  4.   Food supplementation, substitution, fortification and enrichment

WEEK - 09                                                                       Objective  

  1.   Food Adulteration
  2.   Food Standards
  3.   Importance of sanitation and hygiene in food
  4.   Post harvest handling, Marketing and Distribution of Foods 

WEEK - 10                                                                       Objective  

  1.   Laws governing food service establishments
  2.   Laws concerning hygiene and safety
  3.   Menu planning, purchasing and storage of food for quantity food production
  4.   Common nutritional problems in India

Books and references

  1. Anita, T. 1996. Food and Nutrition. Oxford 0198327668.
  2. Bettelheim and March. 1984. Introduction to General, Organic & Biochemistry. Harcourt Brace college Puplishers 0030202175 Sounders college Puplishing.
  3. Bhatti,S1995.Vame, Fruit and vegetable processing. CBS Publishers, Distributors, NewDelhi.
  4. Dauthy and Mircea,E.1995.Fruit and vegetables processing. International Book Distribution Co. Lucknow.
  5. Devendra, K. B. and Priyanka, T. 2006. An Introduction to Food Science and technology and Quality Management. Kalyani Publishers 81-272-2521-5.
  6. FAO - Training Manual No.17/2. 2007. Prevention of post harvest food losses: Fruits, Vegetables and Root crops. Daya Publishing House, Delhi.
  7. Fellows, P. J. 1998. Food Processing Technology – principles and Practices. Ellis Horwood.
  8. Gaurav Tewari and Vijay K. Juneja. 2007. Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing, Ames, Iowa, USA.
  9. Girdharilal, Siddappa,G. S.andTandon, G. L.1998. Preservation of fruits and vegetables. ICAR, NewDelhi.
  10. Gopalan, G., Ramasastri, B.V. and Balasubramnian, S. C. 1989. Nutritive valve of the Indian Foods. National Institute of Nutrition, ICMR, Hyderabad. 
  11. James G. Brennan. 2006.  Food Processing Handbook. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
  12. Kalia, M. and Sood, S. 2010.  Food Preservation and Processing.  Revised Edition, Kalyani Publishers, New Delhi. 
  13. Shafiur Rahman,M. 2007. Handbook of Food Preservation, 2nd Ed. CRC Press, Boca Raton, FL, USA.
  14. Monoranjam, K. and Sangita, S. 2008. Food Preservation and Processing. Kalyani Publishers 978-81-272-4262-6.
  15. Norman N. Potter and Joseph H. Hotchkiss. 1995. Food Science, 5th Ed. Chapman & Hall, NY, USA.
  16. Norman W. Desrosier and James N. Desrosier. 1977. The Technology of Food Preservation, 4th Ed. AVI Publishing Co., Connecticut, USA.
  17. Passmore, R. and Eastwood, M. A. 1986. Human Nutrition & Dietetics. ELBS
  18. Potter, N.N. 1996.  Food Science.  The AVI Publishing Company, Inc., Westport, Connecticut.
  19. Shankunthala, M. 1972. Foods-Facts, Principles & Procedure. The Eastern Press, Bengaluru.
  20. Srilakshmi. 2005. Dietetics. New age International 978-81-224-1611-4.
  21. Srilakshmi. 2010. Food Science. New age International 978-81-224-2724-0.
  22. Swaminathan, M. 1988. Hand book of Food Science and Experimental Foods. Bappco publishers, Bangalore.
  23. Vijay, K. 2001. Text Book of Food Sciences and Technology. ICAR, New Delhi.

Instructor bio



Dr. V.Vijaya Lakshmi was a recipient of ICAR JRF for her M.Sc and ICSSR fellowship  for her Ph.D. 
She has 36 years of experience in teaching, research and extension.
She has 50 research papers to her credit.
Presented papers in National and International conferences
Presented an 8 weeks MOOC programme on Nutrition, Health and Therapeutics with IIT Kanpur, NPTEL and COL, Vancouver, Canada
Was course coordinator for the Dietetics programme in B.Sc. Home Science from EFLU with 160 lessons and presented 10 lessons. 
Was involved in teaching all the UG, PG and PhD courses 
Operated 12 research projects.




Course certificate

30 per cent for in course Assessment And 70 Per cent for end term proctored exam.



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