Nutraceuticals, nutrigenomics, Public Health Nutrition, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology and Quality Control




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FST407 NUTRITION AND BIOCHEMISTRY CREDIT 3



UNIT -I 10 hours

Metabolic pathways: Carbohydrates – Aerobic and anaerobic degradation, glycogenesis, glycogenolysis, gluconeogenesis, HMP shunt pathway.Hormonal regulations of blood glucose.Bioenergetics – Principles of bioenergetics, free energy – endergonic and exergonic process, role of high energy compounds in energy storage, formation of ATP- Biological oxidation and electron transport chain - Reduction potentials, anatomical site and components of oxidative phosphorylation, enzymes involved membrane location of electron transport, chemiosmotic theory, inhibitors of respiratory chain.


UNIT -II 8 hours

Protein and amino acids: Protein degradation, fate of nitrotgen (urea cycle), metabolism of aromatic, sulfur containing, BCAA and other amino acid pool. Glutamine and alanine cycle, protein biosynthesis. Nucleic acids- metabolism of nucleic acid components, biosynthesis of nucleotides.


UNIT -III 6 hours

Lipids- Metabolism of triaclyglycerol,  oxidation of fatty acids, cholesterol. Regulation of lipid metabolism and ketone bodies.Oxidative stress and antioxidantsFree radicals – definition, formation in biological systems, defense against free radicals. Role of free radicals and antioxidants in health and disease Determination of free radicals, lipid peroxides and antioxidants


UNIT -IV 6hours

Regulation of metabolism – Interrelationship of carbohydrate, protein and lipid metabolism, Role of Vitamins and Minerals in Metabolism,metabolic adaptation during starvation, exercise, stress and diabetes mellitus


UNIT -V 6 hours

Significances of enzymes in food metabolism Classification, Chemical nature - Enzyme inhibition, enzyme pattern in disease pattern.Hormones: Classification – synthesis - regulatory functions and mechanism of hormone action - Prostaglandin – structure, biosynthesis, metabolism and biological action and their role in pathology.


References


  1. Murray, R.K., Graner, D.K., Mayes, P.A. and Rodwell, V.W. (2000): 25th Ed. Harpers Biochemistry Macmillan Worth Publishers.

  2. Nelson, D.L., and Cox, M.M. (2000): 3rd Ed. Lehninger’s Principles of Biochemistry, Macmillan Worth Publishers.

  3. Conn, E.E., Stumpf, P.K., Bruening, G. and Doi, R.H. (2001): 5th Ed. Outlines of Biochemistry, Heinemann Medical Books Ltd.

  4. Raghuramulu, N.; Madhavan Nair and K. Kalyanasundaram, S. (1983). A Manual of Laboratory Techniques, NIN, ICMR.

  5. King, E.J. and Wootton, I.D.P. (1956), 3rd ed. Micro-Analysis in Medical Biochemistry. J. and Chuchill Ltd.

FST 457 NUTRITION AND BIOCHEMISTRY LAB CREDIT 1





  1. Estimation of blood and urine glucose

  2. Haematological analysis

  3. Estimation of serum albumin and globulin

  4. Estimation of serum retinol

  5. Estimation of serum ferritin

  6. Estimation of lipid profile

  7. Estimation of urea.

  8. Estimation of creatinine.

  9. Estimation of immunoglobulin



FST408 FOOD PRODUCT DEVELOPMENT CREDIT 3

AND QUALITY EVALUATION




UNIT-I 8 hours

Method of Food Product Development, product design, food innovation case studies, Recipe development; advance technological applications for traditional recipe recent development in food ingredients/additives, flavorings, colourings, emulsifiers, stabilizer and sweeteners. Selection of materials / ingredients for specific purposes; modifications for production on large scale, cost effectiveness, nutritional needs or uniqueness; use of novel food ingredients and novel processing technologies.


UNIT -II 8 hours

Stability of products; evaluation of shelf life; changes in quality attributes- sensory nutritional technological, microbial , statistical and packaging. Food regulation Act .


UNIT -III 8 hours

Food sampling method: Sampling and sample preparation: samplers, storage materials, preservatives, product analysis.


UNIT -IV 6hours

Introduction to sensory evaluation - Types of sensory tests: Detection, threshold and dilution tests – different tests for sensory evaluation – discrimination, descriptive, affective; flavour profile and tests – ranking tests – methods of sensory evaluation of different food products. Sensory and instrumental methods.


UNIT -V 6 hours

Selection of sensory panelists –general testing conditions - factors influencing sensory measurements – sensory quality parameters – size and shape, texture, aroma, taste, colour and gloss; designing of questionnaire and/or evaluation scorecard; consumer acceptability using sensory evaluation.


References


  1. Lyon, D.H.; Francombe, M.A.; Hasdell, T.A.; Lawson, K. (eds) (1992): Guidelines for Sensory Analysis in Food Products Development and Quality Control. Chepman and Hall, London.

  2. Lawless, H.T. and Klein, B.P. (1991): Sensory Science Theory and Applications in Foods. Marcel Dekker Inc. New York.

  3. Piggott, J.R. (ed) (1988): Sensory Analysis of Foods. Elservier Applied Science, London.

  4. Ranganna



FST458 FOOD PRODUCT DEVELOPMENT CREDIT 1

AND QUALITY EVALUATION LAB


Product development

  1. Permutation combination method

  2. Response surface methodogy

Evaluation of product

  1. Analysis of physical properties

  2. Analysis of chemical properties

Sensory evaluation

  1. Selection of panel

  2. Threshold test

Collection and analysis of sensory data

  1. Statistical analysis

  2. Interpretation

  3. Reporting



FST 411 NUTRACEUTICALS AND CREDIT 3

FUNCTIONAL FOODS


UNIT -I 4 hours

Nutraceuticals and phytochemicals: definition. Traditional health sciences including Ayurveda,Unani and Chinese. Nutraceuticals in controlling diseases.


UNIT -II 8 hours

Natural occurrence of certain photochemicals .Antioxidants and flavonoids: omega – 3 fatty acids, carotenoids, dietary fiber, phytoestrogens; glucosinates; organosulphur compounds. Dosage for effective control of disease or health benefit with adequate safety; studies with animals and humans ; acute and chronic studies. Regulatory issues.


UNIT -III 8 hours

Prebiotics and probiotics: Usefulness of probiotics and prebiotics in gastro intestinal health and other benefits. Beneficiary microbes; prebiotic ingredients in foods; types of prebiotics and their effects on gut microbes.



UNIT -IV 8 hours

Isolation of photochemical from plant materials: Care in handling and storage of raw materials with minimal damage to sensitive bioactive compounds; Extractive methods for maximum recovery and minimal recovery and minimal destruction of active material; stability studies.


UNIT -V 8 hours

Definition, development of functional foods, use of bioactive compound in appropriate form with protective substances and activators; Effect of environmental condition in food matrix ; Effects of processing conditions and storage; Development of biomarkers to indicate efficacy of functional ingredients; Research frontiers in functional foods; delivery of immunomodulators /vaccines in functional foods.


Reference


  1. Brigelius-Flohé, J & Joost HG. 2006. Nutritional Genomics: Impact on Health and Disease. Wiley VCH.

  2. Cupp J & Tracy TS. 2003. Dietary Supplements: Toxicology and Clinical Pharmacology. Humana Press.

  3. Gibson GR & William CM. 2000. Functional Foods - Concept to Product.

  4. Goldberg I. 1994. Functional Foods: Designer Foods, Pharma Foods.

  5. Losso JN. 2007. Angi-angiogenic Functional and Medicinal Foods. CRC Press.



FSN491 SEMINAR CREDIT 1


Seminar on any Topic related to Food Science/Nutrition/Dietetics.


Note:


Internal evaluation only - 50 Marks

Duration of Seminar - 20 minutes


PONDICHERRY UNIVERSITY

Department of Food Science and Technology

M.Sc. Food Science and Nutrition



S.

No.


Course code


Title of the Course

Category

Credits

1

FSN501

Food service management

SC

3

2

FSN551

Food service management Lab

SC

1

3

FSN502

Nutrition in critical conditions and emergencies

SC

3

4

FSN552

Nutrition in critical conditions and emergencies lab

SC

1

5

FSN503

Public health nutrition

HC

3

6

FSN553

Public health nutrition lab

HC

1

7

FST501

Food biotechnology

HC

3

8

FST502

Food packaging

HC

3

9

FST508

Food safety and quality control

SC

2

10

FST556

Food safety and quality control Lab

SC

1

11

FSN595

Dissertation

HC

3
Semester III


FSN501 FOOD SERVICE MANAGEMENT CREDIT 3


UNIT -I 6 hours

Definition and importance, various types of commercial and non- commercial food service institutions. Theories and approaches to food service management.


UNIT -II 6 hours

Menu planning: writing menus, types of menu, menu display. Food production: production system, process, large quantity cooking techniques.


UNIT -III 10 hours

Managerial roles and responsibilities, managerial styles and leadership quality. Tools of management – organization chart, types, structure, function, work improvement techniques. Management of resources: personnel management - material management - financial management –time and energy – physical layout and equipment


UNIT -IV 8 hours

Hygiene and sanitation in preparation and serving area – personal hygiene, types and sources of contamination, prevention and safety measures. Methods of controlling infestation Methods of dish washing. Quality assurance - Food quality - Total Quality Management


UNIT -V 6 hours

Marketing and Sales management - Marketing Strategies - Sales analysis - Market promotion


References


  1. West, B Bessie & Wood, Levelle (1988) Food Service in Institutions 6th Edition. Revised by Harger FV, Shuggart SG&Palgne-Palacio June Macmillian Publication company New York.

  2. Sethi Mohini (1993) Catering Management An integrated Approach 2nd Edition Wiley Publication.

  3. Desseler, Gary (1987) Personnel Management Modern Concepts and Techniques, Prentice Hall New Jersey.

  4. Desseler, Gary (1987) Personnel Management Modern Concepts and Techniques, Prentice Hall New Jersey.

  5. Kumar, H.L. (1986): Personnel Management in Hotel and Catering Industries,

  6. Keiser, J. & Kalio, E. (1974): Controlling and Analysis of Cost in Food Service Operations Wiley and Sons New York.



FSN551 FOOD SERVICE MANAGEMENT LAB CREDIT 1


  1. Allocation of Managerial roles and responsibilities to individual students

  2. Menu planning for conducting various cuisines

  3. Selection, buying and storage of ingredients

  4. Standardization of recipes for various cuisines

  5. Scaling upto 10 portions

  6. Budgeting and pricing of prepared food products.

  7. Maintenance of storage and kitchen records

  8. Planning of layout design for conducting various cuisines

  9. Sales analysis and suggestions for future improvement.



FSN502 NUTRITION IN CRITICAL CREDIT 3

CONDITIONS AND EMERGENCIES


UNIT - I 10 hours

Nutritional screening and nutritional status, assessment of the critically ill. Preparation of nutritional care plan. Nutritional support systems. Monitoring nutrient intake and providing nutrition support service, role of immuno enhancers, conditionally essential nutrients, immuno suppressants and special diets. Complications of nutritional support systems including re-feeding syndrome, palliative care, rehabilitation diets.


UNIT -II 8 hours

Enteral and parental feeding-Basis, principles, designer and commercial feeds, techniques, applications and limitations.


UNIT -III 8 hours

Medical nutrition therapy (including pathophysiological, clinical and metabolic aspects) in the following conditions- Gastro intestinal and cardiovascular complications , renal failure, hepatic failure, cancer, AIDS, general surgery, neuro surgery and fractures.


UNIT -IV 4 hours

Medical nutrition therapy (including pathophysiological , clinical and metabolic aspects) in the following conditions: burns, multiple organ failure and other conditions of stress, trauma and sepsis.


UNIT -V 6 hours

Nutritional problem in Natural/man made disasters and communicable diseases -Famine, drought, flood, earthquake, cyclone and war. Factors contributing to the rise and development of emergency situations (Use illustrations from Indian case studies.) Diet in communicable diseases-causes, major deficiencies.




References


  1. Goyet, fish.. V.; Seaman, J. and Geijer, u-(1978): The Management of Nutritional Emergencies in Large Populations, World Health Organisation, Geneva

  2. Refugee Nutrition Information System (ANIS): Newsletters UN ACCISCN Sub-committee on Nutrition.

  3. Field Exchange, Newsletters by Emergency Nutrition Network, Dept. of Community Health and General Practice, Ireland.



FSN 552 NUTRITION IN CRITICAL CREDIT 1

CONDITIONS AND EMERGENCIES LAB


Internship in hospitals for 10 – 15 days and submission of a report for evaluation


FSN503 PUBLIC HEALTH NUTRITION CREDIT 3


UNIT -I 7 hours

Concept of public nutrition - Relationship between health and nutrition, role of public nutritionists in the health care delivery system. Population dynamics - Demographic transition, population structure, population policy, fertility behaviour, , nutrition and quality of life inter-relationship. Nutritional status -methods for assessing nutritional status – Indirect methods – demography, population dynamics and vital events and their health implications, indicators of health an nutrition (IMR, TMR, MMR) - Direct – anthropometry, biochemical, clinical, dietary and functional methods of assessments.


UNIT -II 6 hours

Nutrition during life span – pregnancy, lactation , infancy ,preschool age, school going and adolescents, adults and old age.



UNIT -III 10 hours

Assessment and surveillance of nutritional status in emergency affected populations- Scope for malnutrition assessment, indicators and simple screening methods. Organization for nutritional surveillance. Nutritional relief and rehabilitation-Assessment of food needs, food distribution strategy, targeting food aid, mass and supplementary feeding, special foods/rations for nutritional relief, organization for mass feeding/food distribution, transportation and storage, feeding centers, sanitation and hygiene and public nutrition approach to tackle nutritional and health problems in emergencies, ethical considerations.


UNIT -IV 6 hours

Approaches and strategies for improving nutritional status and health - Programmatic options – their advantages and demerits. Intervention Programmes – Health based interventions, Food –based interventions including fortification and genetic improvement of foods, supplementary feeding. Malnutrition and Health economics - Its impact on productivity and national development. Cost management.


UNIT -V 7 hours

Information Education Communication approaches to improve health and nutrition : Concepts – Scope- Elements- Models of communication - Communication Process - Approaches and Barriers to communication, Communication for Extension Education and Development - Introduction to IEC Aims and Objectives, Importance of IEC, relevance to programmes - Nutrition education for behaviour change – Rationale, Planning Execution and evaluation - Intervention Programmes – Health based interventions, Food –based interventions including fortification and genetic improvement of foods, supplementary feeding- Different Media, their characteristics and use- IEC for different target groups.


Reference


  1. Owen, A.Y. and Frackle, R.T., (1996): Nutrition in the Community. The Art of Delivering Services, 2nd Edition Times Mirror/Mosby.

  2. Part, K. (2000): Part’s Textbook of Preventive and Social Medicine, 18th Edition, M/s. Banarasidas Bhanot, Jablpur.

  3. Beaton, G.H. and Bengoa, J.M. (Eds) (1996): Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.

  4. Bamji, M.S., Rao, P.N., Reddy, V (Eds) (1996): Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.



FSN 553 PUBLIC HEALTH NUTRITION LAB CREDIT 1


1. Planning and conducting diet survey in

    1. Rural/urban area different age groups and socio economic status may be included.

    2. Planning and organizing nutrition education programs in the community.

    3. Processing of the data-data entry using statistical package and formulation of tables. Application of statistical methods if any.

    4. Interpretation of results and preparation of reports using different graphical and tabular presentation.

  1. Development of a plan for nutrition intervention project in the community (The target group (s) needs to be specified). Development of low cost nutritive recipes suitable for various vulnerable groups at micro, and macro levels.


Submission of report for evaluation


FST501 Food Biotechnology CREDIT-3


UNIT -I 8 hours

Traditional applications of food biotechnology - Fermented foods: eg dairy products, oriental fermentations, alcoholic beverages, and food ingredients. The role of biotechnology in fermented food products (dairy, meat, vegetable). Starter culture development, process development. · Enzymes in the dairy industry: cheese making and whey processing, impact of enzyme technology. · Enzymic processing of fruit juices. Role of enzymes in baking, meat and meat processing.


UNIT -II 6 hours

Prospectus of biotechnology- Definition, scope and applications. Application of biotechnology in food. Introduction to Genetics, Mendelian genetics, Population & Evolutionary genetics, Gene Mapping. Microbial gene transfer mechanisms, Mutation, Types of mutations, Molecular mechanism of mutations, practical applications, DNA repair Mechanisms, Recombinant DNA Technology.


UNIT -III 6 hours

Cell and tissue culture, Micro-propagation. Nutrogenomics and nutraceuticals. Pre and probiotics.


UNIT -IV 8 hours

Genetic engineering in microbial cell. Concept of molecular cloning. Plant and animal culture, transgenic plants, application of genetic enginerring.Biological role of DNA in cell metabolism, molecular genetics – fundaments of molecular biology with special reference to chemistry and biology and DNA( primary , secondary and tertiary ) structure. Application to produce genetically modified foods.


UNIT -V 8 hours

Ethical issues concerning GM foods; testing for GMOs; current guidelines for the production, release and movement of GMOs; labeling and traceability; trade related aspects; biosafety; risk assessment and risk management. Public perception of GM foods. IPR. GMO Act –2004.


References:


1. Bains W.1993.Biotechnology from A to Z. Oxford Unuiv.Press.

2. Joshi VK and Pandey A. 1999.Biotechnology: Food Fermentaion. Vols.I,II.Education

Publ.

3. Knorr D.1982.Food Biotechnology.Marcel Dekker.

4. Lee BH.1996. Fundamentals of Food Biotechnology.VCH.

5. Perlman D.1977-1979. Annual Reports of Fermentation Processes.

6. Percott SC and Dunn CG.1959.Industrial Microbiology.McGraw Hill.

7. Ward. OP.1989.Fermentaion Biotechnology.Prentice Hall.


FST 502 FOOD PACKAGING CREDIT-3
1   2   3   4

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