Course info

In this course we will study about food composition and chemistry (water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, miscellaneous bioactives, important reactions). 
Also we will see Food microbiology (bacteria, yeast, moulds, spoilage of fresh & processed foods. Production of fermented foods. Principles and methods of food processing and preservation (use of heat, low temperature, chemicals, radiation, drying etc.). 
And at last the most important part of this course Food and nutrition, malnutrition (over and under nutrition), nutritional disorders; energy metabolism (carbohydrate, fat, proteins); balanced/ modified diets, menu planning, new trends in food science and nutrition.