Course: FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

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Topic outline

General
FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)
Topic 1

FOOD - FOOD GROUPS, FUNCTIONS AND PHYSICO - CHEMICAL PROPERTIES
- Aim Page
- Definition Page
- Classification of foods Page
- Cereals and Millets Page
- Pulses Page
- Nuts and Oilseeds Page
- Vegetables Page
- Green Leafy Vegetables Page
- Roots and Tubers Page
- Other Vegetables Page
- Fruits Page
- Milk and milk products Page
- Full Fat Milk Powder Page
- Skimmed Milk Powder Page
- Eggs Page
- Meat, Fish and other Animal foods Page
- Fats and Oils Page
- Sugar and other carbohydrate foods Page
- Condiments and Spices Page
- Food Groups
- 1) The 4-Food Group plan Page
- 2) Five Food Group Plan Page
- 3) The 7-Food Group Plan Page
- 4) The 11-Food Group Plan Page
- Functions of the nutrients
- Functions of the nutrients Page
- Functions of Food
- Physiological functions of food Page
- Social Functions of Food Page
- Psychological Function of Food Page
- Physico - chemical properties of food
- Physical properties of solution Page
- Classification Page
- Emulsion Page
- Questions
- Questions Quiz
- Download Lecture No-1 in PDF Format
  Download PDF
Topic 2
METHODS OF COOKING
- Cooking
- Objectives of cooking Page
- Limitations of cooking Page
- Methods of Cooking Page
- Classification of cooking methods
- Classification of cooking methods Page
- I. Moist heat methods
- Boiling Page
- Simmering Page
- Poaching Page
- Stewing Page
- Steaming Page
- Pressure cooking Page
- II. Dry heat methods
- Dry heat methods Page
- a. Air as medium of cooking
- Grilling (or) Broiling Page
- Toasting Page
- Pan broiling (or) Roasting Page
- Baking Page
- b.Fat as a medium of cooking
- Fat as a medium of cooking Page
- III. Combination of cooking methods
- Combination of cooking methods Page
- Questions
- Questions Quiz
- Download Lecture No-2 in PDF Format
  Download PDF
Topic 3

NUTRITION – RELATION TO GOOD HEALTH, CHARACTERISTICS OF WELL AND MALNOURISHED POPULATION
- DEFENITION
- Nutrition Page
- Health Page
- Nutritional status Page
- Characteristics of well and malnourished population Page
- Relation of nutrition to health Page
- Questions Quiz
- Download Lecture No-3 in PDF Format
  Download PDF
Topic 4
ENERGY – DEFINITION, DETERMINATION OF ENERGY REQUIREMENTS
- DEFENITION
- Defenition Page
- Inter conversion factors Page
- Thermic effect of food / Specific Dynamic Action (SDA) Page
- Determination of Energy Requirements of the Body
- Determination of Energy Requirements of the Body Page
- Direct Calorimetry Page
- Indirect Calorimetry Page
- Determination of Basal Metabolism Page
- Factors affecting the BMR Page
- Determination of Energy Value of Food
- Bomb Calorimeter Page
- Questions Quiz
- Download Lecture No-4 in PDF Format
  Download PDF
Topic 5

CARBOHYDRATES – CLASSIFICATION, PROPERTIES, FUNCTIONS
- SOURCES AND REQUIREMENTS Page
- Classification of Carbohydrates
- Classification of Carbohydrates Page
- I) Monosaccharides Page
- II) Disaccharides Page
- III) Polysaccharides Page
- IV) Other polysaccharides Page
- Functions of carbohydrates Page
- Questions Quiz
- Download Lecture No-5 in PDF Format
  Download PDF
Topic 6
CARBOHYDRATES –DIGESTION, ABSORPTION AND UTILIZATION
- Digestion and absorption of carbohydrates Page
- Metabolism of carbohydrates Page
- Questions Quiz
- Download Lecture No-6 in PDF Format
  Download PDF
Topic 7
PROTEIN –CLASSIFICATION, PROPERTIES, FUNCTIONS, SOURCES REQUIREMENTS
- Protein Page
- Classification of proteins
- Classification of proteins Page
- Functions, properties, sources and requirements of proteins Page
- Questions Quiz
- Download Lecture No-7 in PDF Format
  Download PDF
Topic 8

PROTEIN – DIGESTION AND ABSORPTION, QUALITY OF PROTEINS AND DEFICIENCY DISEASES
- Defenition
- Defenition Page
- Protein metabolism Page
- Quality and bio assay of protei Page
- Deficiency Diseases
- Defeciency Diseases Page
- Questions Quiz
- Download Lecture No-8 in PDF Format
  Download PDF
Topic 9
MID SEMESTER EXAM
Topic 10
LIPIDS – CLASSIFICATION, PROPERTIES, FUNCTIONS, SOURCES, AND REQUIREMENTS
- Lipids and its classification Page
- Properties of fat Page
- Functions, sources and requirements of Fats Page
- Questions Quiz
- Download Lecture No-10 in PDF Format
  Download PDF
Topic 11
LIPIDS – DIGESTION, ABSORPTION, UTILIZATION AND DEFICIENCY DISEASES
- Digestion,absorption, metabolism and deficiency of fats Page
- Questions Quiz
- Download Lecture No-11 in PDF Format
  Download PDF
Topic 12

MACRO MINERALS –FUNCTIONS, SOURCES, REQUIREMENTS AND DEFICIENCY DISEASES
- MACRO MINERALS Page
- CALCIUM Page
- PHOSPHORUS Page
- SODIUM Page
- POTASSIUM Page
- MAGNESIUM Page
- Questions Quiz
- Download Lecture No-12 in PDF Format
  Download PDF
Topic 13

MICRO MINERALS – FUNCTIONS, SOURCES, REQUIREMENTS AND DEFICIENCY DISEASES
- MICRO MINERALS Page
- IRON Page
- IODINE Page
- FLUORINE Page
- ZINC Page
- COPPER Page
- Questions Quiz
- Download Lecture No-13 in PDF Format
  Download PDF
Topic 14

WATER SOLUBLE VITAMINS – FUNCTIONS, SOURCES, REQUIREMENTS AND DEFICIENCY DISEASES
Topic 15
FAT SOLUBLE VITAMINS – FUNCTIONS, SOURCES, REQUIREMENTS AND DEFICIENCY DISEASES
- VITAMIN A Page
- VITAMIN D Page
- VITAMIN E Page
- VITAMIN K Page
- Questions Quiz
- Download Lecture No-15 in PDF Format
  Download PDF
Topic 16
BALANCED DIET, RECOMMENDED DIETARY ALLOWANCES FOR VARIOUS AGE GROUPS
- Balanced diet Page
- Recommended Dietary Allowance (RDA) Page
- PLANNING OF BALANCED DIETS
- PLANNING OF BALANCED DIETS Page
- Download Lecture No-16 in PDF Format
  Download PDF
Topic 17

ASSESSMENT OF NUTRITIONAL STATUS OF THE POPULATION
- Assessment of Nutritional Status Page
- ANTHROPOMETRIC ASSESSMENT Page
- CLINICAL EXAMINATION Page
- Questions Quiz
- Download Lecture No-17 in PDF Format
  Download PDF
Topic 18
Practical exercises
- Download Practicals in PDF Format
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