Available courses

NUTRACEUTICALS


SEMESTER-IV

NUTRACEUTICALS

Elective paper: 4                                                                              Hours: 5

 Marks: 100                                                                                      Credit: 4

 

Objectives

         Study of this paper will enable the students to

1. Understand nutraceutical properties of foods.

2. Develop an understanding about the application of nutraceutical in diet therapy.

Outcome

1. Understand the developments in the field of nutraceuticals and nutrigenomics.

2. Comprehend the components of functional foods and foods containing nutraceuticals

3. Know the importance of probiotics and prebiotics in human health

4. Understanding the effects of nutrients in molecular level process in the body and the effect of phytochemcials in disease conditions.

UNIT I

        Nutraceuticals or functional foods – History, definitions, functional food versus  pharmaceuticals, classification.  Nutraceutical properties of nutrient components of foods:  Proactive carbohydrates – Trehalose, poly saccharides, soluble fibers (pectin, guar gum and β – glucons), insoluble fiber, resistant starches (their role in blood lipids, mineral absorption, control of blood glucose, risk of developing colon cancer), slowly digestible starches; Prebiotics – definition, inulin, oligo saccharides and lactulose as prebiotic compounds and polyphenols as prebiotics.

UNIT II

        Nutraceutical properties of bioactive lipids – Butyric acid, medium chain fatty acids, long chain fatty acids (MUFA, PUFA, omega-3 and omega-6 fatty acids) and conjugated linoleic acid as nutraceuticals.

Nutraceutical properties of bioactive peptides – Antihypertensive peptides, antilipidemic and antidiabetic peptides, opioid peptides, caseinophospho peptides, calmodulin – binding peptides, antioxidant peptides, anticancer and immune – modulating peptides, antithrombotic peptides; co-enzyme – Q10.

UNIT III

        Nutraceutical properties of bioactive polyphenols and carotenoids:  Poliphenolic products – Grape and red wine polyphenol extracts, resveratrol, apple polyphenols, lychee fruit polyphenols, curcumin, phytosterols, proanthocyanidins, plant anthocyanins, Pomace olive oil Triterpenoids; carotenoids – Lycopene.

Nutraceutical properties of specific functional foods:  food from plant sources – soybean: bioactive components and their role in CVD, renal diseases, cancer, bone health, menopause, cognitive function; cereal grains: Amaranth, Barley and Wheat.

UNIT IV

        Nutraceutical properties of vegetables, fruits, nuts and oil seeds: Bio active components of tropical fruits and citrus fruits and berries and their functional properties; bio active compounds of cruciferous vegetables and their biological activities.  Health benefits of olive oil and flax seeds.

Nutraceutical properties of spices and herbs:  Cinnamon, turmeric, ginger, garlic, onion, pepper fruit.

UNIT V

        Nutraceutical properties of foods from animal sources:  milk and milk products – whey protein, lactoferrin, colostrum, immunoglobulins, milk glycoproteins and sugar; Probiotics and their health benefits; role of milk fatty acids in CVD.

Fish: Proactive components and their role in CVD, brain function, cancer, immune system, diabetes, obesity, kidney disease, digestive tracts.

Nutraceutical properties of miscellaneous foods: Seaweeds, tea and honey.








Food Preservation

M.Sc. FOOD AND NUTRITION

SEMESTER - IV

ELECTIVE III - FOOD PRESERVATION

Objectives

 Study of this paper will enable the students to

1. Understand and apply the preservation techniques to increase the shelf life of food materials.

2. Develop an understanding about the latest developments in preservation methods.

UNIT-I

 Principles and methods of food preservation. Preservation by use of High temperatures- Factors affecting heat resistance, heat resistance of microorganism and their spores, determination of heat resistance, thermal-deathtime curves,12D concept, heat penetration, determination of thermal processes, heat treatments employed in processing foods.

UNIT-II

 Preservation by use of low temperatures- Low-temperature methodsRefrigeration, cool storage and freezing. Low- temperature-Microbial activity, characteristics, factors affecting the quality of foods and packaging requirements for foods. Preservation by drying and dehydration- Methods, advantages and disadvantages. Factors in the control of drying, treatments of food before drying, procedures after drying, microbiology of dried foods.

UNIT-III

 Food irradiation- Introduction, electromagnetic energy, ionizing radiation, kinds of ionizing radiation and their applicability on food processing, mode of action, potentialities for radiation processing of foods, effects of food irradiation, safety of irradiated foods. Fermentation of foods - advantages and disadvantages, types, factors controlling fermentation, commonly fermented foods- sauerkraut, wine, vinegar, beer, temph, Soya sauce.

UNIT-IV

 Food additives- Introduction, classification of food additives – Preservatives, antioxidants, emulsifiers, stabilizers and thickeners, sequestering and buffering agents, bleaching and maturing agents, food colours, flavouring agents and flavor boosters, nutrient supplements, non-nutritive and special dietary sweeteners, anti-caking agents, foaming and anti-foaming agents, leavening agents, firming agents humectants and texturisers and clarifying agents. Nature, characteristics and use of additives in foods.

UNIT-V

 Packaging technology- Introduction, packaging materials, retort pouch materials, types of packaging, effects of packaging on the nutritive value of foods. HACCPConcepts. Quality systems- BS5750 AND ISO 9000 Series.




Community Nutrition


Community Nutrition



   

M.Sc. FOOD AND NUTRITION

  COMMUNITY NUTRITION

Community nutrition is the process of helping individuals and groups develop healthy eating habits in order to promote wellness and prevent disease.

Objectives 

Study of this paper will enable the students to 

1. Remain updated on recent advances in policies, nutrition monitoring and education methods.

 2. Develop an understanding about various programs and agencies involved for the improvement of nutritional status of the community.

 UNIT-I Nutrition and national development: National Nutrition Policy – aims and objectives; Demographic Profile: Population trends in India, density of population, age structure, sex ratio, family size, literacy and education, life expectancy. Nutrition and Infection: Vicious cycle of malnutrition and infection, effect of malnutrition on immunity.

UNIT-II Assessment of nutritional status: Methods of nutritional assessment, nutritional anthropometry, growth standards, dietary and clinical assessment, biochemical and radiological assessment. Problems in human nutrition: Obesity, underweight, anemia, vitamin A deficiency, iodine deficiency disorders, rickets, osteomalacia, osteoporosis and flurosis.

UNIT-III Nutrition monitoring: Objectives, agencies engaged in nutrition monitoring; vital statistics – IMR, Crude Birth Rate, fertility rate, MMR, under five mortality rate. Strategies to combat nutritional deficiencies: Food fortification, food enrichment, nutrition and health education, vitamin A prophylaxis program, prophylaxis against nutritional anemia, control of IDD.

UNIT-IV Nutrition education: Scope of nutrition education, steps in planning, conducting and evaluating nutrition and health education programmes; methods of imparting nutrition education; monitoring and evaluation of effectiveness of nutrition and health education programmes.

 UNIT-V Food security: Definition, factors affecting food security systems, food security programmes – PDS, AAY, Annapurna scheme, Food for work programme Nutrition intervention programmes: ICDS, Supplementary feeding programme, special Nutrition Programme, PMAY, Composite Nutrition Programme, Applied Nutrition Programme. National and International Organisations: engaged in food and nutrition activities – ICMR, NIN, NNMB, ICAR, CFTRI, FAO, WHO, UNICEF, UNESCO.


Institutional Food Safety

Institutional Food Safety




Objective

To understand and apply food safety standards to be followed in any food service institution

Outcome

Understand and apply food safety standars in any food service institution

Topics to be covered

1. HACCP

2. FSSAI