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Overview

This program focuses on providing an introduction to food science and nutrition in general and particularly stressing upon the chemistry aspects of different kinds of foods. Food chemistry is the discipline that mainly deals with chemical composition of foods, basic bio molecules, with chemical structure and properties of food constituents, and with chemical changes food undergoes during processing and storage, techniques to identify and manage food spoilage. Food chemistry is an interdisciplinary subject and it encompasses some of the basic and advance science subjects like biochemistry, botany, microbiology, nutritional science, biotechnology, molecular biology and chemistry. The course covers a broad range of subjects related to foods including basic scientific principles to food systems and practical applications. The course is divided into different modules which are arranged systematically and gives the learner the basic information about chemical composition of main types of foods, bio molecules such as carbohydrates, proteins and enzymes, lipids, vitamins, pigments, flavours, minerals and other micro components, additives and contaminants. In addition, the course also covers aspects of novel product development and value addition of foods.

Syllabus

COURSE LAYOUT

Week – I | 1. Introduction to food Chemistry | 2.Introduction to Food and Nutrition | 3. Colorimeter | 4. Introduction to Chromatography |
Week – II | 5. Electrophoresis | 6. Spectrophotometer | 7. Spectroscopy|
Week – III |8. Atomic Absorption Spectrophotometer | 9. Carbohydrate (Part I) | 10. Carbohydrates (Part II) | 11. Carbohydrates (Part III) |

Week - IV| 12.Lipids-(Part-I) | 13. Lipids (Part - II) | 14. Lipids (Part- III ) | 15. Lipids Part (IV) |
Week – V | 16.Sources of Fat and Oil | 17. Proteins ( Part-I) | 18. Proteins ( Part-II) |
Week – VI | Water Soluble Vitamin (Part I) | 20. Water Soluble (Part II) | 21. Fat Soluble Vitamins ( Part- I) | 22. Fat Soluble Vitamins ( Part 2) |
Week – VII | 23. Dietary Minerals | 24. Water | 25. Enzymes (Part 1) | 26. Enzymes (Part 1) |
Week - VIII | 27. Flavours (Part I) | 28. Flavours (Part II) | 29.Food Pigments (Part I) | 30 Food Pigments (Part II)|
Week – IX | 31. Quality control and management Liquid Waste | 32. Trickling Filters | 33. Value addition to Fruits and Vegetables through Processing |

Week - X | 34.Treatment Method-Solid Waste |35. Biological Composting | 36. Drying and Incineration |
Week - XI | 37. Browning reactions in food Part I | 38. Browning reactions in food (Part 2) | 39. New Product Development |