This course will enable the students:
· To understand the definition, concepts and functions of food and nutrition.
To understand the effect of processing on food products
Cereal and Cereal Products
Milk and Milk Products
Meat and poultry
· Structure and composition
· Nutritive value
· Post mortem changes
· Factors affecting tenderness of meat, effects of cooking.
Fish and Sea foods
· Types of composition
· Storage and changes during storage and processing
By Products and new products
Egg
· Structure and composition
· Nutritive value
· Effects of cooking
· Functions of eggs in cookery, quality testing.
Legumes and Pulses.
· Composition
· Nutritive value
· Methods of cooking-soaking, germination, fermentation.
Nuts and Oilseeds:
· Composition,
Oil extraction and by products
Vegetables
Fruits and fruit preparations
Food adulteration
· Definition
· Incidental and intentional adulteration
· Common adulterants in food and simple tests for detection of food adulterants
Food laws
· Voluntary and mandatory- national and international
· Role of voluntary agencies and legal aspects of consumer protection
· Food standards: FSSA, FPO, AGMARK , CODEX ALIMENTARIUS and others
· Consumer laws
· Food Safety Laws
Food additives