FST 10041 Food & Beverages

Syllabus

Unit I


Definition, Classification, Sources and Properties of Foods and Beverages. Types of Food, Beverages and Food Products. Food Groups & Pyramid. Food Patterns.  Food production and population growth. Food for the future.


Unit II


Food Composition and Nutrients: Carbohydrates, Lipids, Proteins, Vitamins, Minerals. Water, Pigments and Colours, Flavour, Enzymes. Role of nutrients in Human body. Energy value of food.


Unit III


Human food, health & fitness, Balanced diet. Basal metabolism, Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Nutritional deficiency, disorders and dietary problems.


Unit IV


Digestive System and Gastrointestinal Ecology. Food Digestion, Absorption & Assimilation. Disorders of the digestive system. Taste buds anatomy and functions. Food  Taste Perception and factors affecting taste perception. 


Unit V


Food Preparation: Need for cooking, Pre-preparation of Food, Methods of Cooking, Loss of Nutrients, Effect of heat on cooking, Enhancement of Nutritive value, Food loss and waste management.


References/Books


·         Fundamentals of Food and Nutrition by Tejmeet Rekhi and Heena Yadav. Elite Publishing House. (2014).

·         Food Science- B. Srilakshmi. New Age International Publishers, seventh edition, 2018.

·         Beverages- its technology & chemistry by Alan H Varnam, Jane P. Sutherland. Springer, New York, NY 1994.








Unit – I

 

Definition, Classification, Sources  and Properties of Foods and Beverages. Types of Food, Beverages and Food Products. Food Groups & Pyramid. Food Patterns. Food production and population growth. Food for the future.

 

Unit – II

 

Food Composition and Nutrients: Carbohydrates, Lipids, Proteins, Vitamins, Minerals. Water, Pigments and Colours, Flavour, Enzymes. Role of nutrients in Human  body. Energy value of food.

 

Unit – III

 

Human food, health & fitness,  Balanced  diet.  Basal  metabolism,  Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Nutritional deficiency, disorders and dietary problems.

 

Unit – IV

 

Digestive System and Gastrointestinal Ecology. Food Digestion, Absorption & Assimilation. Disorders of the digestive system. Taste  buds  anatomy  and  functions. Food Taste Perception and factors affecting taste perception.

 

Unit – V

 

Food Preparation: Need for cooking, Pre-preparation of Food,  Methods  of Cooking, Loss of Nutrients, Effect of heat  on cooking,  Enhancement of Nutritive  value, Food loss and waste management.

 

References/Books

 

·         Fundamentals of Food and Nutrition by Tejmeet Rekhi and Heena Yadav. Elite Publishing House. (2014).

·         Food Science- B. Srilakshmi. New Age International Publishers, seventh edition, 2018.

·         Beverages- its technology & chemistry by Alan H Varnam, Jane P. Sutherland. Springer, New York, NY 1994.