Course Information & Syllabus
Semester I
Paper I : Food Chemistry I
- Unit 1. Chemistry of carbohydrates
- Unit 2 Chemistry of Fats
- Unit 3 Chemistry of Protein
- Unit 4 Vitamins & Minerals
Paper II Food Microbiology
- Unit 1 Food microbiology & general characteristics of micro organisms
- Unit 2 Sources of contamination
- Unit 3 Spoilage of different food products
- Unit 4 Pure culture Techniques & staining procedures
Semester II
Paper III Food Chemistry II
- Unit 1 Food pigments & Flavonoids
- Unit 2 Food additives & food adulteration
- Unit 3 Enzymes
- Unit 4 Chemistry of cooking
Paper IV Nutritional science
- Unit 1 Nutrition
- Unit 2 Energy value
- Unit 3 Nutritional aspects & composition of cereal &pulses
- Unit 4 Balanced diet & interrelationship between nutrients
Semester V
Paper IX Fermentation Technology
Paper X Dairy Technology
Paper XI- Bakery & Confectionary products
Paper XII Food quality control & waste management
Semester VI
Paper XIII Food Biotechnology
Paper XIV Technology of Meat, Fish & Poultry Products
Paper XV Food Hygine & Sanitation
Paper XVI Processing of Snacks & Instant Foods