Food Science Nutrition 3rd Year Syllabus Final

Government of Karnataka
Curriculum Framework for Undergraduate Programme in Colleges and

Universities of Karnataka
5th and 6th Semester Model Syllabus

for
BSc in
Food Science and Nutrition
Submitted to
Vice Chairman
Karnataka State Higher Education Council
30, Prasanna Kumar Block, Bengaluru City University Campus,
Bengaluru, Karnataka – 560009
Composition of Subject Expert Committee Members
SN Name & Organization Designation
1 Dr. Ravikumar Patil H. S.,

Chairman
Professor, Davanagere University, Davanagere
2 Dr. Renuka Meti,

Member
Assoc. Professor, KSAW University, Vijayapura
3 Dr. C. Usha Devi,

Member
Professor, Maharani Cluster University, Bangalore.
4 Dr. Archana Prabhat,

Member
Professor, Alvas college, Moodabidri.
5 Dr. R Shekhara Naik,

Member
Professor, Yuvaraja’s College, Mysore
6 Dr. Rajeshwari,
Member
Assoc. Professor, Maharani’s Science College for Women, Mysore
Dr. Mahesh M. S.,

7 Member
Assoc. Professor, Yuvaraja’s College, Mysore
Dr. Monika Sadananda

8 Special Invitee
Professor, Mangalore University, Konaje
Dr. Sharath
9 Special Invitee
Assoc. Professor, Davanagere University, Davanagere
Smt. Rajani B
10 Member Convener
Special Officer, Karnataka State Higher Education Council
Model Curriculum
of
BSc
in
5th Semester

Model Curriculum
Program Name BSc in Food Science and Nutrition Semester Fifth Semester
Course Title Food Preservation (Theory)
Course Code: FSN-C9 No. of Credits 4

Contact hours 60 Hours Duration of SEA/Exam 2 hours
Formative Assessment Marks 40 Summative Assessment Marks 60
Course Outcomes (COs): After the successful completion of the course, the student will be able to:
CO1. Students will be able to apply a variety of food preservation techniques.
CO2. understand the factors influencing food spoilage and deterioration.
CO3. Students will have a comprehensive understanding of food safety and quality control.
CO4. Students will be knowledgeable about emerging trends and technologies in food preservation.
Theory Contents 60 Hrs
Unit 1: Introduction to Food Preservation 15 Hrs
Overview of food preservation and its significance

Historical background and evolution of food preservation techniques
Factors influencing food spoilage and deterioration.
Importance of food safety and quality in preservation methods
Introduction to different methods of food preservation (e.g., drying, canning, fermentation, freezing, etc.)
Unit 2: Traditional Food Preservation Techniques 15 Hrs
Principles and practices of drying and dehydration methods.

Canning and bottling techniques for long-term preservation.
Fermentation and pickling methods for enhancing food shelf life.
Salting and curing processes for meat and fish preservation.
Smoking as a preservation technique and flavour enhancer.
Unit 3: Modern Food Preservation Technologies 15 Hrs
High-temperature methods: Pasteurization and sterilization techniques

Introduction to thermal processing methods (e.g., canning, retort processing)
Low-temperature methods: Refrigeration and freezing techniques
Vacuum packaging and modified atmosphere packaging (MAP)
Page 1
Use of food additives and preservatives
Unit 4: Emerging Trends in Food Preservation 15 Hrs
Novel techniques: High-pressure processing (HPP) and pulsed electric field (PEF).
Non-thermal processing methods (e.g., irradiation, ultraviolet treatment).
Application of hurdle technology in food preservation.
Innovative packaging materials for extending shelf life.
Use of natural antimicrobials and bioactive compounds for preservation.
Pedagogy:
Formative Assessment for Theory
Assessment Occasion/ type Marks
Test 1 10
Test 2 10
Assignment / Seminar 5+5
Project 10
Total 40 Marks
Formative Assessments are compulsory
References
1 "Food Preservation: Principles and Practices" by S. Shantha and N. R. Reddy, CRC Press, 2016
2 "Introduction to Food Engineering and Technology" by P. G. Smith, D. L. Harper, and S. S. Singh,
Academic Press, 2019.
3 "Food Packaging Science and Technology" by R. Ahvenainen, CRC Press, 2007.
4 "Handbook of Food Preservation" by M. Shafiur Rahman, CRC Press, 2007.
5 "Food Preservation Techniques" by P. Zeuthen and L. Bøgh-Sørensen, Woodhead Publishing, 2018
6 "Principles of Food Processing" by M. A. Rao, S. S. H. Rizvi, A. K. Datta, and G. Venkateswara Rao,
CRC Press, 2014.
7 "Food Processing Technology: Principles and Practice" by P. J. Fellows, Woodhead Publishing, 2009
8 "Food Quality Assurance: Principles and Practices" by I. M. Morton and T. J. Bridges, CRC Press, 2017
9 "Food Packaging: Principles and Practice" by G. L. Robertson, CRC Press, 2012
10 "Handbook of Food Preservation" edited by M. Siddiqui, K. S. Siddiqi, and M. A. Rahman, CRC
Press, 2007.
11 "Food Process Engineering and Technology" by Zeki Berk, Academic Press, 2013
12 "Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance"
edited by ICFMH, Springer,2011.
Page 2
Course Title Food Preservation (Practical) Practical Credits 2
Course Code FSN-C10 Contact Hours 60 Hours
Formative Assessment 25 Marks Summative Assessment 25 Marks
Practical Content
Drying Fruits and Vegetables:
Select a variety of fruits and vegetables.
Use different drying methods such as sun drying, air drying, or using a food dehydrator.
Monitor the drying time and evaluate the texture and taste of the dried products.
Canning and Bottling:
Prepare a batch of homemade jam, jelly, or pickles.
Follow the canning process, including sterilizing jars, filling, and sealing.
Store the canned products and evaluate their quality over time.
Fermentation Experiment:
Prepare a small batch of sauerkraut or kimchi using different fermentation methods (e.g., salt brine
fermentation vs. whey fermentation).
Monitor the fermentation process and assess the taste, texture, and aroma of the final product.
Smoking and Curing:
Cure a piece of meat or fish using salt and/or sugar.
Cold smoke or hot smoke the cured product using a smoking apparatus.
Evaluate the flavor and texture of the smoked and cured product.
Freezing Techniques:
Select various fruits, vegetables, or prepared dishes for freezing.
Apply blanching or pre-treatment methods to preserve color and texture.
Freeze the samples and assess their quality after thawing.
Pasteurization Experiment:
Set up a small-scale pasteurization process using milk or fruit juice.
Determine the appropriate temperature and holding time for pasteurization.
Evaluate the microbial load before and after pasteurization.
Page 3
Sterilization Using Pressure Canning:
Select low-acid food products such as vegetables or meat.
Use a pressure canner to achieve proper sterilization.
Assess the safety and quality of the canned products.
Vacuum Packaging:
Pack different food items using a vacuum sealer.
Compare the shelf life and quality of vacuum-sealed products with traditionally packaged ones.
Pickling Experiment:
Prepare different types of pickles, such as cucumber pickles, carrot pickles, or onion pickles.
Experiment with different pickling brines, spices, and flavors.
Evaluate the taste and texture of the pickled products.
High-Pressure Processing (HPP):
Observe the HPP process in a commercial facility (if possible).
Learn about the effects of high pressure on food preservation and safety.
Discuss the advantages and limitations of HPP compared to other preservation methods.
Testing Food Additives:
Select a few common food additives such as antioxidants or preservatives.
Prepare samples with different concentrations of additives.
Analyze the impact of additives on the preservation and quality of the food products.
MAP Packaging:
Pack perishable foods in modified atmosphere packaging using a MAP system.
Monitor the gas composition and adjust as needed.
Assess the impact of MAP on the shelf life and quality of the products.
Hurdle Technology Application:
Choose a specific food product and identify potential hurdles for preservation (e.g., pH adjustment, water
activity control, thermal treatment, preservatives).
Design and implement a hurdle technology approach for the chosen product.
Evaluate the effectiveness of the hurdle technology in extending the shelf life.
Page 4
Sensory Evaluation of Preserved Foods:
Conduct a sensory evaluation of preserved food products (e.g., dried fruits, canned vegetables, fermented
foods).
Train participants in sensory evaluation techniques.
Assess attributes such as appearance, taste, aroma, texture, and overall acceptability.
Pedagogy:
Formative Assessment for Practical

Test 1 05
Test 2 05
Practical Record 10
Participation and Involvement 05
Total 25 Marks
Page 5
Model Curriculum
Course Title Principles of Diet Therapy (Theory)

CO1. Summarize and critically discuss/ understand both fundamental and applied aspects of diet therapy.
CO2. Planning and preparation of therapeutic diets.
Unit I 17 Hrs
A. Introduction: Definition, objectives of diet therapy, factors to be considered in planning therapeutic diets
Nutritional Assessment in clinical setting
Planning of therapeutic diet
The dietician: Classification, code of ethics, responsibilities, the dietician in India, Indian Dietetic
Association
B. Types of hospital diet:
• normal hospital diet

• modification of normal diet: a) liquid diet {clear fluid diet and full fluid diet} b) soft diet and
c) bland diet
Tube feeding: composition, osmolarity, types of formulas, mode of feeding, parenteral nutrition, Total
Parenteral Nutrition (TPN), Home care of patients
Unit II 14 Hrs
Diet in infections and fevers: host defence mechanisms, causes, types, general dietary
considerations, typhoid, malaria, tuberculosis, Acquired Immuno Deficiency Syndrome (AIDS)
Page 6
Unit III 14 Hrs
Diet in Obesity and Underweight: Aetiology, theories, assessment, types, treatment, complications, weight
management guidelines for a dietician, nutritional and food requirements
Unit IV 15 Hrs
Diet in Gastrointestinal diseases: Indigestion, peptic ulcer, constipation, diarrhoea, lactose intolerance,
irritable bowel syndrome, inflammatory bowel disease, intestinal gas and flatulence.
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Srilakshmi, B. (2014) Dietetics,4th and 7th edition, New Age International Publications, New Delhi
2 Shubhangini A Joshi (2011) Nutrition and Dietetics, with Indian Case Studies, 3rd edition Tata
McGraw Hill Publication, New Delhi
3 Mahan, L.K. & Ecott-Stump, S. (2000): Krause’s Food, Nutrition and Diet Therapy, 12th Edition,
W.B. Saunders Ltd
4 Whitney, E.N. &Rolfes, S.R. (1999): Understanding Nutrition, 8th Edition, West Wadsworth, An
International Thomson Publishing Co
Page 7
Course Title Principles of Diet Therapy (Practical) Practical Credits 2
Practical Content
1. Planning and preparation of hospital diet Clear fluid, Full fluid, Soft diet, Bland diet (4 classes)
2. Planning and preparation of a day’s diet for Typhoid and Tuberculosis (3 classes)
3. Planning and preparation of a day’s diet for Obesity and Underweight (3 classes)
4. Planning and preparation of hospital diet for Peptic ulcer, Constipation and Diarrhoea (3 classes)
Pedagogy:

Test 1 05
Test 2 05
Practical Record 10
Total 25 Marks
Page 8
Model Curriculum
Course Title Principles of Food Processing (Theory)

CO1. Apply the knowledge of Food Technology, investigate, and solve the complex in food processing
and nutrition to meet the specified needs with appropriate considerations for the society.
CO2. To develop solutions for complex Engineering problems in the broad field of Food Engineering.
CO3. Analyse, design and integrate knowledge of Food processing techniques in food industries and create
passion for life-long learning and research in advanced fields.
Unit I 15 Hrs
Introduction to Food Processing Sources, types and perishability of foods; Causes and types of food
spoilage; Scope and benefit of food processing.
Cereal processing- Rice- Parboiling and milling methods, High-Pressure Processing, by products of rice
milling and their utilization; Wheat- Milling, by- products of milling, Nutritional losses during Processing;
Storage. Conventional and nonconventional foods- Breakfast, Extruded products.
Types, Pre- Processing, Processing & methods to remove toxic factors; Nutritional losses during Processing
of millets, pulses
Unit II 15 Hrs
Fruit & Vegetable Processing-Principles of processing. Harvesting, transportation and storage. Post
harvest processing of fruits and vegetables: Peeling, sizing, blanching, Canning, Drying and freezing.
Reception and preparation: Equipment, cleaning methods: sorting, grading, peeling and blanching, effects
of processing on the quality of fruits and vegetable products.,
Nuts and Oil seed -Types; Pre-Processing; Processing & Preservation- Extraction of oils, meal
concentrates and Value Addition; Nutritional losses during Processing; Storage.
Page 9
Coffee: Production practices, structure of coffee/cherry, Coffee processing including roasting, grinding,
brewing extraction, dehydration, aromatization, instant coffee.
Tea: Tea leaf processing, green, red, yellow, instant tea.

Unit III 15 Hrs
Dairy Processing- Milk Pre-Processing; Processing & Preservation - Separation, Homogenization,
Pasteurization, Standardization, Sterilization (UHT), Evaporation (Spray Drying), Chilling, Freezing &
Refrigeration; Nutritional losses during Processing; Milk Product & By Products; Storage.
Fleshy Food Processing – Meat, Poultry& Egg - Pre-Processing; Processing & Preservation- Smoking,
Canning, Drying, Cooling, Canning Pulsed Electric Field processing; Nutritional losses during Processing;
Storage. Sea Food Processing – Types; Pre-Processing; Processing & Preservation- Dielectric, Ohmic and
Infra-red heating- Nutritional losses during Processing; Storage.
Unit IV 15 Hrs
Spice (Indian) - Classification, Anti-Microbial & Antioxidant Properties, Processing, By-Products of
Spices – Extraction of Oleoresin, Essential oil & Spice Blends, Medicinal Value of Spices; Nutritional
losses during Processing; Storage.
Miscellaneous Perishable Food: Confectionery- Types Confectionery & Method of Preparation

Sugarcane & Sago Technology – By-Product & Its Utilization
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 P.J.Fellows, Food Processing Technology. Principles and Practices, Second Edition, Woodland
Publishing Ltd, Cambridge,England,2002
2 Avantina Sharma, Text Book of Food Science and Technology, International Book Distributing Co,
Lucknow, UP, 2006.
Page 10
References
3 Sivasankar, Food Processing and Preservation, Prentice hall of India Pvt Ltd, NewDelhi.IIIrd
Printing, 2005.
4 Peter Zeuthen and Leif Bogh-Sorenson, Food Preservation Techniques, Woodland Publishing Ltd,
Cambridge, England, 2005.
5 NIIR Board of Food and Technologist, Modern Technology of Food Processing and Agro based
industries, National Institute of Industrial Research, Delhi, 2005.
6 Peter zeuthena and Leif Bogh- Sorensen, Food Preservation Techniques, Wood Head Publishing Ltd.,
Cambridge, England, 2005
7 Suman Bhatti, Uma Varma, Fruit and vegetable processing organizations and institutions, CBS
Publishing, New Delhi, 1st Edition- 1995.
8 Mirdula Mirajkar, Sreelatha Menon, Food Science and Processing Technology vol-2, Commercial
processing and packaging, Kanishka publishers, New Delhi- 2002.
9 NIIR Board, the complete Technology book on processing, dehydration, canning, preservation of
fruits and vegetables, National Institute of Industrial Research, Delhi2005.
10 Stavros Yanniotis. 2008. Solving Problems in Food Engineering. Springer Science + Business Media,
NY, USA.
11 Gaurav Tewari and Vijay K. Juneja. 2007. Advances in Thermal and Non-Thermal Food
Preservation. Blackwell Publishing, Ames, Iowa, USA.
12 M. Shafiur Rahman. 2007. Handbook of Food Preservation, 2nd Ed. CRC Press, Boca Raton, FL,
USA. James G. Brennan. 2006. Food Processing Handbook. Wiley-VCH Verlag GmbH & Co.
KGaA, Weinheim, Germany.
13 Marcus Karel and Darvl B. Lund. 2003. Physical Principles of Food Preservation, 2nd Ed. Marcel
Dekker, Inc., NY, USA.
14 Peter Zeuthen and Leif Bùgh-Sùrensen. 2003. Food Preservation Techniques. CRC Press LLC, Boca
Raton, FL, USA.
15 P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC Press, Boca
Raton, FL, USA.
16 Norman N. Potter and Joseph H. Hotchkiss. 1995. Food Science, 5th Ed. Chapman & Hall, NY, USA.
Page 11
Model Curriculum
Course Title Food and Nutrition Security (Theory)
Course Code: FSN-E1.1 No. of Credits 3

Contact hours 45Hours Duration of SEA/Exam 2 hours
CO1. Understanding and critical evaluation and assessment of the main theories, principles and concepts
related to agronomic, environmental, economic, nutritional, and socio-political factors that
influence food and nutrition security.
CO2. Understand the role sustainable developmental goals in ensuring food and nutrition security.
CO3. Understand the Role of Climate smart agriculture, Kitchen/terrace garden and other Agri-techniques
in ensuring food and nutrition security.
CO4. Understand the role of different national and international agencies in ensuring food security.
CO5. Understand the effect the Government policies on food security
Unit 1: Food and Nutrition Security – Introduction, Definitions and Factors affecting 15 hrs
Introduction to food & nutrition security- Definition, factors affecting food & nutrition security, national
and house-hold food security, issues & challenges of food security, Gender issues in attaining food and
nutrition security, 5 Pillars of Food Security (Availability, Accessibility, Utilization, Stability and Agency)
Factors affecting – Food fortification, food adulteration, food additives, food toxins, food labelling, food
contaminants, food taboos, Eating behaviour, Anti-nutritional factors
Forms of food insecurity, Hunger, Poverty, chronic hunger, life cycle hunger, seasonal hunger, acute
hunger, geography of hunger, wars, migration, refugee, urbanization
Unit 2: Role of Climate and Environment in food Security 15 hrs

Food and Agriculture issues- Climate change, soil and environment, biodiversity and ecosystem, global
issues in agriculture, greenhouse effect. Animal products and climate change, Climate Smart and Climate
Proof agriculture, Millets as food and fodder crop to mitigate food insecurity. Sustainable agriculture,
Page 12
Kitchen and Terrace gardens, Micro greens, Balcony gardens, Aqua phonics, Vertical Gardening,
Community farming, Integrated farming
Food security and Country and State level – Availability of food, accessibility of food, consumption and
utilization of food
Unit 3: Role of National and International Policies and Programs in Food Security 15 hrs
Food assistance and Nutrition Improvement Programs - Food supply, food chain safety and security, role
of PDS, MDM and ICDS programs, MGNREGA, Poshan Abhiyaan, Pradhan Mantri Matru Vandana
Yojana, National de-worming program, Indradhanush programs, Anemia Mukt Bharath, Food Coupons
Integrating nutrition and food security programmes- Good governance practices and human rights
principles, Government of India programmes and initiatives. Food security policy and Status of macro food
security in India, FCI, MSP,
Role of Green, Yellow, Blue, White revolutions in ensuring food security. Role of Agri-biotechnology in
food and nutrition security
Capacity building in public health nutrition- The need, national and international organisations, Nutrition
education, FAO, IFAD, UNICEF, WFP and WHO.
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Routledge Handbook of Food and Nutrition Security by Bill Pritchard (Editor); Rodomiro Ortiz
(Editor); Meera Shekar (Editor), 2016
2 Agricultural Urbanism by Janine M. de la Salle (Editor); Mark Holland (Editor), 2010
3 Second International Conference on Nutrition. (2014). Outcome Document, Rome Declaration on

Nutrition. Rome, 19-21. Retrieved from: http://www.fao.org/3/a-ml542e.pdf
Page 13
References
4 World Health Assembly. (2014). Food and Nutrition Security in the Post-2015 Development
Agenda. Retrieved from:
http://www.beyond2015.org/sites/default/files/Beyond2015_FNSPositionPaper_FINAL_ 0.pdf
5 World Food Programme (WFP): Emergency Field Operations Pocketbook, Retrieved from:
http://www.unicef.org/emerg/files/WFP_manual.pdf
6 Pingali, P., Alinovi, L., & Sutton, J. (2005). Food security in complex emergencies: enhancing food
system resilience. Disasters, 29(s1), 5-24.
7 Barrett, C. B. (Ed.). (2013). Food security and sociopolitical stability. OUP Oxford, 1-34. Carolan,
M. (2013). Reclaiming Food Security. Routledge / Earthscan: London / New York, 1-35.
8 United Nations Conference on Sustainable Development (Rio+20). (2012). The Future We Want.
Outcome Document, A/Conf.216/L.1, 19. Retrieved from:
http://www.un.org/ga/search/view_doc.asp?symbol=A/RES/66/288&referer=/english/&L ang=E
9 United Nations Secretary General Report. (2012). Agricultural Development and Food Security.
Retrieved from: http://www.un.org/ga/search/view_doc.asp?symbol=A/67/294&Lang=E
10 Ronald, P. (2011). Plant genetics, sustainable agriculture and global food security. Genetics, 188(1),
11-20.
Page 14
Model Curriculum
Course Title Nutrition and Ayush (Theory)

CO1. Upon completion of this course, the students will be able to understand the relation between
nutrition,
CO2. Ayurveda and yoga and to demonstrate the ability to develop and maintain a healthy diet and
lifestyle.

Unit:1- Introduction to Nutrition, Ayurveda and Yoga: 15 Hrs
Ayurveda and Indian food culture, Overview of the principles of nutrition, Ayurveda and yoga, Importance
of integrating these practices for optimal health, basic principles of meal planning. Relationship between
nutrition, Ayurveda and yoga: Understanding the relationship between these practices, Integrating
principles of Ayurveda and yoga into a healthy diet and lifestyle, Importance of mindfulness and self –
awareness in achieving optimal health, FSSAI regulations on Ayurvedic Aahar.
Unit:2- Principles of Nutrition, Ayurveda and Yoga: 15 Hrs

Overview of macronutrients and micronutrients, nutritional requirements for optimal health, reference man
and women, malnutrition, healthy eating habits and diet planning. Ayurveda: overview of Ayurvedic
principles and philosophy, understanding doshas and their significance in Ayurveda, history of Ahara
nutrition; Vedic and madhyayugin diet and its process, Aharashastra; definition, intention area of action.
Yoga: overview of the history and philosophy of Yoga, understanding the benefits of yoga for physical and
mental health, basic yoga postures and techniques.
Unit:3- Concept of preventive Ayurvedic diet 15 Hrs
Definition of swasthya, Deha (body), prevention and maintenance of health through diet, dinacharya(daily
regime), rutucharya( seasonal conduct), daily regimen and seasonal conduct applied aspect health
Page 15
definition, BMI, BMR, Anthopometry, bhojana vidhi, jalapana, Patra concept , laghana therapy,
classification of dietary element basics of varga.
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 “The Complete Book of Ayurvedic Home Remedies “by Vasant Lad
2 “Yoga Anatomy” by Leslie Kaminoff and Amy Matthews
3 “Nutrition for Health and Healthcare” by Ellie Whitney and Linda Kelly DeBruyne.
4 “Charaka samhita and its commentaries”
5 “Madhav Dravyaguna- Priyavrat Sharma”
6 “Ashtanga Hrudaya and it commentaries”
7 “Pakadarpan-Nalakrut”
8 “Robinson,Lawler: Normal and Therapeutic Nutrition (17th Ed)Macmillan Publishing Co.1986”
9 “Swaminathan S:Advanced Textbook on food and nutrition Vol I (2 nd Ed) Bapp Co1985”
Page 16
Model Curriculum
Course Title Food Additives (Theory)

CO1. To understand the chemical, technological and toxicological aspects of food additives
CO2. To know the permissible limits of food additives to be added in different processing methods and
product development
Unit 1 : Introduction, Definitions, types and classifications 14 hrs
Definitions, scope, Effects, Classifications, Functions, Intentional and Non-Intentional additives,

Difference between food additives and Adulterants, Stability, Role and Uses in processed food products,
Food additives generally recognised as safe (GRAS), Evaluation of food additives.
Unit 2 : Food additive agents 16 hrs
Uses, Functions, Chemical, technological, and toxicological aspects of acid, base buffer systems, salts and
chelating/sequestering agents, leavening agents, antioxidants, emulsifying and stabilizing agents, anti-
caking agents, thickeners, firming agents, flour bleaching agents and bread improvers, Health implications.
Unit 3 Other Additive Agents 15 hrs
Masticatory agents, Low calorie and Non-nutritive sweeteners, Polyols, Class I and II Preservatives as per
PFA act, Clarifying agents, Gases and Propellants, Tracers, Anti-microbial agents, Indirect additives,
Colours and Flavours (synthetic and Natural), Essential oils and Oleoresins.
Page 17
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Chemistry of Food Additives and Preservatives by Titus A. M. Msagati. John Wiley Sons Ltd UK,
2013.
2 Food Additives data Book. Jim Smith and Lily Hong-shwn John Wiley Sons Ltd UK, 2011.
3 Essential Guide to Food Additives by Michael Saltmaesh. Wiley Publishers, UK, 2009.
4 Encyclopedia of Food and Color Additives. George A, Burdock, Vol 11, CRC Press, 2010.
5 Natural Food Additives ingredients and flavouring. David Baines and Richard Seal. Woodhead
Publishing, UK, 2012.
6 CRC Handbook of Food Additives 2nd Edition, Vol I, Thomas E. Furia, CRC Press, USA, 1972.
7 Food Additives – Characteristics, detection and estimation. S N Malindru. APH Publishing

Corporation, 2008.
8 Food Processing and Perservation by G. Subbulakshmi, Shobha A. Udipi, Chapter 7, Food Additives,
New Age International Publishers, New Delhi, pp-225-244.
9 Ranganna S. 1984, Modern concept and practice of chemical preservatives, Proc. Ind Conv. Food Sci
and Tech, 1984.
Page 18
Model Curriculum
Course Title Development of Cereal and Millet Products
Course Code: FSN-V1.1 No. of Credits 3

CO1. Understand the principles of cereal and millet science:
CO2. Apply product development and processing techniques in cereal and millet products:
CO3. Ensure quality control and shelf-life extension in cereal and millet products:
CO4. Understand the marketing and consumer trends in the cereal and millet-based food industry:
Unit 1: Introduction to Cereal and Millet Products 15Hrs
Introduction to Cereal and Millet Science

Classification and Nutritional Composition of Cereals and Millets
Post-Harvest Handling and Storage of Cereal and Millet Grains
Milling and Processing Technologies for Cereal and Millet Grains
Quality Evaluation and Grading of Cereal and Millet Grains
Food Safety and Regulatory Aspects in Cereal and Millet Processing
Unit 2: Product Development and Processing Techniques 15Hrs
Formulation and Development of Cereal and Millet-Based Food Products

Techniques for Enhancing Nutritional Value of Cereal and Millet Products
Processing Techniques for Cereal and Millet Flours, Starches, and Grits
Extrusion and Puffing Technology for Cereal and Millet-Based Snacks
Fermentation and Bioprocessing of Cereal and Millet Grains
Value-Added Product Development using Cereal and Millet By-Products
Page 19
Unit 3: Quality Control and Shelf-Life Extension 15Hrs
Sensory Evaluation of Cereal and Millet Products

Quality Control and Assurance in Cereal and Millet Processing
Packaging and Storage Technologies for Cereal and Millet Products
Shelf-Life Extension Techniques for Cereal and Millet-Based Foods
Post-Processing Techniques for Preservation and Fortification of Cereal and Millet Products
Marketing and Consumer Trends in Cereal and Millet-Based Food Industry
Pedagogy:
Formative Assessment
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 "Cereal Technology" by Karel Kulp and Joseph G. Ponte Jr. (AACC International, 2019)
2 "Millet: Chemistry, Technology, and Utilization" edited by Y. H. Hui, et al. (CRC Press, 2018)
3 "Cereal Grains: Properties, Processing, and Nutritional Attributes" edited by Sergio O. Serna-Saldivar
(CRC Press, 2010)
4 "Millet and Sorghum: Biology, Production and Utilization" edited by Peter S. Belton and John R.N.
Taylor (CABI, 2019)
5 "Cereal Processing: Food Cycle Technology Source Book" by Alan J. Kidman (Woodhead
Publishing, 2000)
6 "Cereal Foods: World List of Selected References" by Food and Agriculture Organization (FAO)
(FAO, 2001)
7 "Cereal Biotechnology" edited by Peter C. Morris and James H. Bryce (Wiley-Blackwell, 2000)
8 "Handbook of Cereal Science and Technology" edited by Karel Kulp and Joseph G. Ponte Jr. (Marcel
Dekker, 2000)
Page 20
References
9 "Millet Grain: Properties, Processing, and Utilization in Functional Foods" edited by Brijesh K.
Tiwari and Aoife Gowen (CRC Press, 2017)
10 "Advances in Cereal Science: Implications to Food Processing and Health Promotion" edited by
Yong-Cheng Shi and Vasco Cadavez (Woodhead Publishing, 2011)
Page 21
Model Curriculum
Course Title Diet Counselling

CO5. Use various types and techniques of counselling to motivate patients to achieve wellbeing.
CO6. To understand the principles and procedures of communication skills and role of counsellor
Unit 1 15Hrs
A. Basic Concepts of Counselling

Definition of counselling, Models for behavioural change, trans theoretical model of behaviour change
Motivational interview: Principles, motivational intervention model
Fundamentals of food behaviour. Assessment of readiness to change, Client counsellor relationship.
Communication skills
Objectives, Verbal, nonverbal communication skills
Skills - Listening, response, action process, sharing response, observing, paraphrasing & reflecting.
Behaviour change: Counselling skills for resistance behaviour
Cultural competence in counselling – ABCDE approach
B. Components of counselling process
Strategies to promote change-Food management tools, Behaviour change strategy, cognitive restructuring,
education during counselling.
Making behaviour change last-social network, stress management, relapse prevention, counselling
evaluation.
Counselling sessions: Not ready to change, unsure about change, Ready to change, skill development for
OARS (open end questions, affirmations, reflective listening, summary statements, Client rights)
Page 22
Unit 2 15Hrs
• Preparation of Nutrition Care Plan (ABCD model)

• Analysis and interpretation of SOAP format, SGA
Preparation of counselling aids for the following conditions Diabetes mellitus (IDDM/NIDDM/GDM),
Obesity and underweight, hypertension, atherosclerosis, renal calculi, hepatitis/ cirrhosis, GIT
(Gastrointestinal disorders).
Unit 3 15Hrs
Conducting counselling sessions for a given condition using Open-ended questions, Affirming, Reflective
listening, and Summarizing (OARS) along with counselling aids for
• Obesity
• Underweight
• Diabetes mellitus (IDDM/NIDDM/GDM)
• GIT disorders
• Liver disorders
• Renal disorders
• Cardiovascular disorders
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Bauer Kathleen D, Sokolik Carol, Loiu Doreen., Nutrition Counselling and Education Skill
Development, Wadsworth Thomson Learning, 2002
2 Bauer Kathleen D, Sokolik Carol., Basic nutrition counselling skill development, Wadsworth
Thomson Learning, 2002
Page 23
References
3 Gail Morrison & Lisa Hark., Medical Nutrition & Disease, Blackwell Science Inc
4 Herrin. M., Nutrition Counselling in the Treatment of Eating Disorders. New York, NY, Brunner-
Routledge, 2003
5 King Kathy, Klawitter Bridget., Nutrition Therapy: Advanced Counselling Skills Lippincott Williams
& Wilkin,2007
6 Snetsellar, Linda G., Nutrition counselling skills for the nutrition care process, 4th Edition Jones &
Bartlett Publishers, 2009
7 Rollnick S, Miller WR, Butler CC. Guilford press, 2008. Motivational Interviewing in Health Care:
Helping Patients Change Behaviour (Applications of Motivational Interviewing)
Page 24
Model Curriculum
Course Title Baking and Confectionary Skills (Theory)

Course Pre-requisite(s): Diploma with minimum 45%
CO 1. Demonstrated proficiency in baking and confectionary techniques.
CO 2. Showcase expertise in ingredients and utilizing proper techniques and achieving desired outcomes.
CO 3. Showcase the ability to develop original recipes or adapt existing ones to create unique and innovative
creations.
CO 4. Practical knowledge of industry standards and practices in baking and confectionary
Unit 1- Introduction to Baking and Confectionary 15Hrs
Overview of Baking and Confectionary. Definition and scope of baking and confectionary skills. Essential
Baking and Confectionary Tools and Equipment. Identification and proper use of baking and confectionary
tools and equipment. Safety guidelines and maintenance of tools and equipment. Basic Ingredients and their
Functions: Understanding the role and function of key ingredients in baking and confectionary. Types of
flours, sugars, fats, leavening agents, and flavorings.
Unit 2 - Baking techniques 15Hrs
Understanding Baking Principles: Heat transfer methods in baking (conduction, convection, radiation)
The science of baking (chemical reactions, gluten formation, yeast fermentation). Baking Measurements
and Conversions: Accurate measurement techniques (weight vs. volume). Conversion of recipes for
different quantities. Mixing Techniques: Different mixing methods (creaming, blending, folding). Proper
techniques for achieving desired textures and consistencies. Baking Temperatures and Times:
Understanding oven temperatures and their effects on baked goods. Determining the appropriate baking
time for different recipes
Page 25
Unit 3 - Confectionary Skills 15Hrs
Introduction to Confectionary. Overview of different confectionary products. Significance of temperature

control and timing in confectionary. Candy making: Techniques for making candies (hard candies,
caramels, toffees). Working with different types of sugar syrups and temperatures. Melting, tempering, and
molding chocolate. Creating various products (truffles, bonbons, chocolate decorations). Indian Pastry
Artistry: Introduction to pastry doughs and techniques (puff pastry, shortcrust, choux pastry). Creation of
pastry-based desserts and pastries for Indian bakeries
Pedagogy:
Attendance 10
Seminar 10
Debates and Quiz 10
Test 10
Total 40 Marks
References
1 Mathurvalli S.M.D. A Textbook of Bakery and Confectionary, Narendra Publishing House, Delhi,
2021
2 Mathurvalli S.M.D. A Handbook of Bakery and Confectionary, Routledge-Talyor & Francis, 2022
3 Sivalingam Y. Textbook of Bakery and Confectionary, PHI Learning Pvt. Ltd.,
4 Friberg B. The Professional Pastry Chef: Fundamentals of Baking and Pastry, John Wiley & Sons,
2012
5 The Culinary Institute of America. Baking and Pastry: Mastering the Art and Craft, Wiley, 2015
6 Pfeiffer J. The Art of French Pastry, Knopf, 2013
7 Figoni P. I. How Baking Works: Exploring the Fundamentals of Baking Science, Wiley, 2011
8 Corriher S.O. Bakewise: The Hows and Whys of Successful Baking, Scribner, 2008
9 Suas M. Advanced Bread and Pastry: A Professional Approach, Cengage Learning, 2008
10 Reinhart P. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Ten Speed,
2001
11 Greweling P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan
Confectioner, Wiley, 2012
Page 26
Model Curriculum
of
BSc
in
6th Semester

Model Curriculum
Program Name BSc in Food Science and Nutrition Semester Sixth Semester
Course Title Food Microbiology (Theory)
Course Code: FSN-C14 No. of Credits (Theory + Practical) 4

Course Pre-requisite(s):
CO1. Develop a comprehensive understanding of food microbiology:
CO2. Identify and manage foodborne pathogens:
CO3. Evaluate food preservation and processing techniques:
CO4. Ensure food safety and quality assurance: Ensure food safety and quality assurance:
CO5. Apply critical thinking and problem-solving skills in food microbiology:
Unit 1: Introduction to Food Microbiology 15 Hrs
Basic concepts and scope of food microbiology, Microorganisms in food: bacteria, viruses, yeasts, molds,
and parasites. Sources of microorganisms in food: soil, water, air, animals, humans. Factors influencing
microbial growth in food: temperature, pH, water activity, nutrient availability. Food spoilage: causes,
signs, and effects
Unit 2: Foodborne Pathogens 15 Hrs
Introduction to foodborne illnesses and outbreaks. Common foodborne pathogens: Salmonella,

Campylobacter, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum,
etc. Pathogenesis of foodborne infections and intoxications, Methods for detection and identification of
foodborne pathogens. Control measures to prevent foodborne illnesses: food safety regulations, good
manufacturing practices, hazard analysis critical control point (HACCP) system
Unit 3: Food Preservation and Processing 15 Hrs
Principles of food preservation: physical, chemical, and biological methods, Heat processing:
pasteurization, sterilization, canning. Refrigeration and freezing, Fermentation and curing, Drying and
Page 7
dehydration. High-pressure processing (HPP) and other emerging technologies, Packaging and its role in
food preservation
Unit 4: Food Quality and Safety 15 Hrs
Microbiological criteria for food safety, Indicator organisms and their significance, Spoilage organisms
and their detection, Foodborne toxins and their detection, Food spoilage and quality indicators, Risk
assessment and management in food microbiology, Emerging issues in food microbiology: antimicrobial
resistance, food fraud, genetically modified organisms (GMOs), nanotechnology
Pedagogy:
Attendance 10
Seminar 10
Debates and Quiz 10
Test 10
Total 40 Marks
References
1 "Food Microbiology: Fundamentals and Frontiers" by Michael Doyle, Robert L. Buchanan, and
Arnold L. Demain. Publisher: ASM Press. Publication Year: 2013.
2 "Food Microbiology: An Introduction" by Thomas J. Montville, Karl R. Matthews, and Martin B.

Doyle. Publisher: ASM Press. Publication Year: 2005.
3 "Food Microbiology: Principles into Practice" by Osman Erkmen and Turgut Cabuk. Publisher:
Wiley-Blackwell. Publication Year: 2016.
4 "Food Microbiology: A Laboratory Manual" by Ahmed E. Yousef and Carolyn Carlstrom. Publisher:
Wiley-Blackwell. Publication Year: 2019.
5 "Food Microbiology: An Introduction" by M.P. Doyle. Publisher: Springer. Publication Year: 2020.
6 "Modern Food Microbiology" by James M. Jay, Martin J. Loessner, and David A. Golden. Publisher:
Springer. Publication Year: 2005.
7 "Food Microbiology: An Introduction" by Thomas V. McMeekin, Tony Ross, and Richard A. Olley.
Publisher: Springer. Publication Year: 2000.
Page 8
References
8 "Food Microbiology: Principles and Explorations" by Margaret Barth, Thomas Montville, and Cindy
Cox. Publisher: Wiley. Publication Year: 2007.
9 "Food Microbiology: A Laboratory Manual" by Lynne McLandsborough. Publisher: Wiley.

Publication Year: 2017.
10 "Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance"
by International Commission on Microbiological Specifications for Foods (ICMSF). Publisher:
Springer. Publication Year: 2011.
Course Title Food Microbiology (Practical) Practical Credits 2
Practical Content
1. Microbial Enumeration: Perform serial dilution and plate count techniques to determine the microbial
load in food samples. Students can practice using agar plates and counting colony-forming units
(CFUs).
2. Pathogen Detection: Use molecular biology techniques, such as PCR or ELISA, to detect specific
foodborne pathogens in food samples. Students can learn how to extract DNA or antigens from samples
and perform specific assays.
3. Microbial Isolation and Identification: Isolate and identify different microorganisms from food
samples using selective and differential media. Students can learn how to culture bacteria, perform
Gram staining, and identify specific microorganisms.
4. Food Spoilage Examination: Examine spoiled food samples and identify the microorganisms
responsible for spoilage. Students can observe different types of spoilage, such as mold growth, off-
flavors, and sliminess, and perform microbial analysis.
5. HACCP Plan Development: Develop a Hazard Analysis Critical Control Point (HACCP) plan for a
specific food product. Students can identify critical control points, establish critical limits, and develop
monitoring and corrective action procedures.
6. Fermentation Process: Design and carry out a fermentation process to produce a food product such as
yogurt or sauerkraut. Students can monitor microbial growth, pH changes, and sensory attributes during
fermentation.
Page 9
7. Antibiotic Sensitivity Testing: Perform antibiotic susceptibility testing on bacterial isolates obtained
from food samples. Students can learn about the mechanisms of antibiotic resistance and interpret the
results of sensitivity tests.
8. Challenge Testing: Conduct challenge tests to determine the effectiveness of food preservation
methods. Students can inoculate food samples with specific microorganisms and monitor their growth
under different conditions.
9. Environmental Monitoring: Set up an environmental monitoring program in a food processing

facility. Students can design sampling plans, collect samples from different areas, and analyze them for
indicator organisms.
10. Quality Assurance Audits: Conduct quality assurance audits of food facilities, focusing on
microbiological aspects. Students can assess the implementation of food safety practices, evaluate
sanitation procedures, and identify areas for improvement.
Pedagogy:
Test 1 05
Test 2 05
Practical Record 10
Total 25 Marks
Page 10
Model Curriculum
Course Title Therapeutic Nutrition (Theory)
Course Code: FSN C16 No. of Credits 4

CO1. Describe the methods used to adapt a normal diet to treat a specific clinical nutritional disorder.
CO2. Apply recent various methods and techniques in the field of therapeutic nutrition.
CO3. Lists methods for preparation of normal food to adjust various pathological conditions.
CO4. Recommend dietary adjustments leading to better health outcomes and improved quality of life.
Unit – 1 Diet Therapy, Nutritional Care in Energy Imbalance and Surgery 15Hrs
Definition of normal and therapeutic diets –Principles of Diet Therapy, Assessment of nutritional status of
patients using different tools (MUST, MNA, SGA etc). Therapeutic modification of normal diets, Types of
Hospital Diets- Clear-fluid, full fluid and soft diet, Special Feeding Methods-Enteral and Parenteral
Nutrition.
Energy imbalance -Obesity – definition, types, aetiology, assessment, complications, Management of

Obesity- Exercise, Diet, Behaviour modification
Underweight –Aetiology, Complications, Dietary Modifications
Nutrition in Eating Disorders Anorexia Nervosa & Bulimia Nervosa
Unit II - Nutritional Care in Gastro-Intestinal Disorders, Diabetes and Febrile Conditions 15Hrs
GASTRO-INTESTINAL DISORDERS: Aetiology, Symptoms, Diagnosis, Treatment and dietary of Peptic
Ulcer, Diarrhoea, Constipation,
DIABETES MELLITUS -Types, Aetiology, Symptoms, Diagnosis, Physiological changes ,

Complications, Treatment–Exercise, Hypoglycaemic drugs, Insulin and Diet, Dietary Management-
Glycaemic Index and Food Exchange List
Page 11
FEBRILE CONDITIONS – Metabolic changes in Fever, Types- Short Duration- Typhoid, Intermittent
Duration-Malaria, Long Duration- Tuberculosis, Dietary Management.
Unit III - Nutritional Care in Cardio-Vascular Diseases and Liver Disorders 15 Hrs
Gastro-Intestinal Disorders: Aetiology, Symptoms, Diagnosis, Treatment and dietary of Peptic Ulcer,
Diarrhoea, Constipation,
Diabetes Mellitus -Types, Aetiology, Symptoms, Diagnosis, Physiological changes, Complications,

Treatment–Exercise, Hypoglycaemic drugs, Insulin and Diet, Dietary Management- Glycaemic Index and
Food Exchange List
Febrile Conditions – Metabolic changes in Fever, Types- Short Duration- Typhoid, Intermittent Duration-
Malaria, Long Duration- Tuberculosis, Dietary Management.
Unit IV Nutritional Care in Renal Disorders and Cancer 15 Hrs
Nephrosis and Nephritis– Functions of kidneys, Renal function tests, Causes, symptoms, Dietary
management.
Renal Failure and Renal Calculi - Causes, types and Dietary management. Dialysis-Types and Dietary
Treatment
Cancer - Definition, Aetiology, Symptoms, Therapies, Dietary Management, Role of Functional Foods in
Prevention of Cancer
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 B. Srilakshmi- Dietetics, 7th ed
2 Gopalan, C. et. al: Nutritive value of Indian Foods, Indian Council of Medical Research.
3 Clinical Nutrition & Dietetics- F. P. Antia and Philip Abraham, Oxford University Press
Page 12
References
4 Anderson, L., Dibble, M.V., Tukki, P.R., Mitchall, H.S., and Rynbergin H.J.: Nutrition in Health and
Disease, 17th edition, J. B. Lipincott & Co. Philadelphia.
5 Robinson. C.H. Lawler, M.R. Chenoweth, W. L., and Garwick, A. E. (1986): Normal and Therapeutic
Nutrition. 17th edition, Mac Milian Publishing Co.
6 Williams. S. R.: Nutrition & Diet Therapy, 6th edition, Times Mirror/Mosby College Publishing St.
Louis.
7 Raheena, Begum: A textbook of food, nutrition and dietetics Sterling Publishers, New Delhi
8 Joshi, S. A.: Nutrition and Dietetics, Tata McGraw Hill, Publications, New Delhi.
9 Khanna K, Gupta S, Seth R, Passi SJ, Mahna R, Puri S (2013). Textbook of Nutrition and Dietetics.
Phoenix Publishing House Pvt. Ltd. Stacy Nix (2009).
10 William’s Basic Nutrition and Diet Therapy, 13th Edition. Elsevier Mosby.
11 Wadhwa A and Sharma S (2003). Nutrition in the Community- A Textbook. Elite Publishing Pvt Ltd,
New Delhi.
12 ICMR (2011) Nutritive value of Indian Foods. National Institute of Nutrition, Indian Council of
Medical Research, Hyderabad.
13 ICMR (2011) Dietary Guidelines for Indians – A Manual. National Institute of Nutrition
14 Indian Council of Medical Research, Hyderabad.
15 Seth V and Singh K (2007). Diet Planning through the Life Cycle Part II: Diet Therapy. A Practical
Manual, 4th edition. Elite Publishing House Pvt. Ltd.
16 Mahan LK and Escott-Stump S. (2007): Krause's Food and Nutrition Therapy. 12th Ed. WB Saunders
Company, London.
Course Title Therapeutic Nutrition (Practical) Practical Credits 2
Practical Content
1. Therapeutic modification of normal diets-- Planning and preparation of liquid diet, soft diet, high and
low-calorie diet with modified fat and carbohydrate level.
2. Planning and preparation of diet for peptic ulcer.
3. Planning and preparation of renal disorders and cancer.
Page 13
4. Planning and preparation of diet with modified:
(a) Consistency,
(b) Fibre and residue,
(c) Diet for diarrhoea.
Pedagogy:

Test 1 05
Test 2 05
Practical Record 10
Total 25 Marks
Page 14
Model Curriculum
Course Title Food Quality Control (Theory)
Course Code: FSN C18 No. of Credits 4

CO1. Identify and explain the key components of food quality control systems, including quality
assessment parameters, sampling techniques, and quality control plans.
CO2. Apply analytical and instrumental methods for evaluating the physical, chemical, and
microbiological aspects of food quality.
CO3. Interpret and comply with relevant food safety regulations and standards, such as HACCP, FDA
regulations, and ISO certifications.
CO4. Demonstrate the ability to analyse and troubleshoot quality-related issues in the food industry,
propose solutions, and implement quality improvement strategies
Unit I - Introduction to Food Quality Control 15 Hrs
Definition and importance of food quality control
Historical development and evolution of food quality control
Basic principles and concepts of quality control in the food industry
Overview of food quality control systems and standards
Unit II - Food Safety and Regulations 15 Hrs
Introduction to food safety and its significance in quality control
Food safety hazards and their sources (microbiological, chemical, physical)
Regulatory agencies and organizations governing food safety
Food safety regulations and standards (e.g., HACCP, FDA regulations)
Page 15
Unit III - Quality Control Techniques in Food Industry 15 Hrs
Sampling techniques for food quality control
Physical and chemical analysis methods for food quality assessment
Microbiological analysis methods for food safety evaluation
Instrumental techniques for quality control (e.g., chromatography, spectroscopy)
Unit IV - Food Quality Evaluation and Improvement 15 Hrs
Sensory evaluation methods for assessing food quality attributes.
Statistical process control techniques in food quality management
Quality improvement strategies (e.g., continuous improvement, Six Sigma)
Certification and accreditation in food quality control (e.g., ISO standards)
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 "Food Analysis" by S. Suzanne Nielsen (2017, Springer)
2 "Food Safety: A Practical and Case Study Approach" by Anna McElhatton (2018, Wiley)
3 "Food Process Engineering and Quality Assurance" by J. Peter Clark and W. James Harper (2013,
Wiley)
4 "Food Quality Assurance: Principles and Practices" by Inteaz Alli (2016, CRC Press)
5 "Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner" by John A.
Bower (2009, Wiley-Blackwell)
6 "Food Safety Management: A Practical Guide for the Food Industry" by Yasmine Motarjemi and
Huub Lelieveld (2020, Academic Press)
Page 16
References
7 "Sensory Evaluation of Food: Principles and Practices" by Harry T. Lawless and Hildegarde
Heymann (2010, Springer)
8 "Food Quality and Consumer Value: Delivering Food that Satisfies" by Anne Murcott (2006,
Routledge)
9 "Food Quality: Balancing Health and Disease" by Lauri Byerley and Joong-Ho Kwon (2017, CRC
Press)
10 "Food Safety: A Practical Guide for the Food Industry" by Scott Brooks and Timothy Grasso (2020,
CRC Press
Page 17
Model Curriculum
Course Title Sensory Evaluation (Theory)
Course Code: FSN E2.1 No. of Credits 3

CO1. Understand the fundamental principles of sensory perception and its application in various
industries.
CO2. Apply different sensory evaluation techniques for discrimination testing, descriptive analysis, and
sensory profiling.
CO3. Analyse and interpret sensory data using statistical methods and tools.
CO4. Design and execute sensory evaluation studies with proper consideration for ethical guidelines.
CO5. Demonstrate knowledge of advanced topics in sensory evaluation, such as panellist training,
experimental design, and emerging technologies.
Unit I: Introduction to Sensory Evaluation 15 Hrs
Introduction to sensory evaluation and its importance in various industries
Basic principles of sensory perception and human senses (taste, smell, sight, touch, and hearing)
Types of sensory tests and their applications (discrimination testing, descriptive analysis, consumer testing)
Ethics and considerations in sensory evaluation (participant recruitment, bias, confidentiality)
Unit II: Sensory Evaluation Techniques and Analysis 15 Hrs
Sensory evaluation methods and protocols (triangle test, duo-trio test, ranking, rating)
Discrimination testing and its applications (difference thresholds, consumer preference)
Descriptive analysis techniques and sensory profiling (flavor, aroma, texture, appearance)
Statistical analysis in sensory evaluation (data interpretation, significance testing, analysis of variance)
Page 18
Unit III: Applications and Advanced Topics in Sensory Evaluation 15 Hrs
Selection and training of sensory panellists, Experimental design in sensory evaluation studies
Sensory evaluation in product development and optimization, Sensory evaluation in quality control and
assurance, Emerging technologies in sensory evaluation (electronic noses, digital imaging)
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 "Sensory Evaluation Techniques" by Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr
(CRC Press, 2016)
2 "Sensory Evaluation of Food: Statistical Methods and Procedures" by Michael O'Mahony (CRC
Press, 2000)
3 "Sensory Evaluation of Food: Principles and Practices" by Harry T. Lawless and Hildegarde
Heymann (Springer, 2010)
4 "Quantitative Descriptive Analysis: Development, Applications, and the Future" by Jeanne-Marie D.

Reid and John C. Castura (ASTM International, 2002)
5 "Consumer Perception of Product Risks and Benefits" by Lynn J. Frewer and Herve Abdi (Woodhead
Publishing, 2010)
6 "Sensory Evaluation Practices" by Herbert Stone and Joel L. Sidel (Academic Press, 2004)
7 "Sensory Evaluation in Quality Control" by Roland P. Carpenter (Van Nostrand Reinhold, 1987)
8 "Sensory Evaluation of Sound" by Richard H. Lyon (CRC Press, 2016)
9 "Handbook of Food Science, Technology, and Engineering" edited by Y. H. Hui (CRC Press, 2005)
10 "Food Oral Processing: Fundamentals of Eating and Sensory Perception" by Jianshe Chen, Zeynep
A. Aydin, and Kees de Graaf (Wiley-Blackwell, 2012)
Page 19
Model Curriculum
Course Title Public Health Nutrition (Theory)

CO1. Explain the concept of population health.
CO2. Understand the concept of "nutritional epidemiology"
CO3. Identify the social determinants of health.
CO4. Identify various factors that influence nutritional practices among individuals, communities, and
population groups.
CO5. Differentiate how individuals, communities, and population groups are affected by various factors
such as religious and cultural beliefs.
CO6. Describe how public health nutrition principles are applied to improve or maintain the optimal health
of populations and targeted groups.
Unit 1: Public Health Nutrition and Health Care System 15 Hrs
Introduction, definition and concept of Public Health, Core functions and essential services, Health System
and Policy in India. Important Public Health Acts. Principles and Practices of Public Health.
Current concerns in public health nutrition: An overview. Role of public health nutritionists in national
development.
Health - definition, dimensions, determinants, indicators Community health care
Nutrition Epidemiology for Public Health, Principles of Nutrition in Public Health. Nutrition Policy and
Programs Dietary Guidelines
Page 20
UNIT 2 Food and Nutrition Security 15 Hrs
Concepts and definitions of food and nutrition security at national, regional, household and individual levels
CO5 B Impact of food production losses, distribution, access, availability, consumption on food and
nutrition security- critical appraisal of the current scenario
Principles of environmental health and human ecology:
Water pollution: Water-borne diseases (Biological and Chemical) Water purification, Water quality–
criteria and standards.
Air pollution: Sources of air pollution, Air pollutants:. Effects of air pollution (Health aspects and Social
and economic aspects); Prevention and control of air pollution.
Waste disposal and waste management: Biomedical wastes and waste management Housing sanitation,
Fair sanitation
Sewage: Definition, Health aspects, composition of sewage, Aim of sewage purification, Modern sewage
treatment
Unit III: Approaches for improving nutrition and health status of the community 15 Hrs
Health based interventions including immunization, provision of safe drinking water/ sanitation, prevention
and management of diarrhoeal diseases. Food based interventions including food fortification, dietary
diversification, supplementary feeding and biotechnological approaches.
Education based interventions including growth monitoring and promotion (GMP), health / nutrition related
social and behaviour change communication. Nutrition Education: Importance of nutrition education
Nutrition education methods: Posters, Charts, Audio visual aids, Lectures. Nutrition Program Development
Pedagogy:

Test 1 10
Test 2 10
Project 10
Total 40 Marks
Page 21
References
1 Bogin, Barry (1999). Patterns of human growth, Cambridge University Press.
2 Cameron Noel (2002). Human growth and development, St. Louis, Academic Press.
3 Curry KA & Jaffe A (1998) Nutrition Counselling Skills & Communication Skills. WB Saunders &
Co. Gibney MJ, Elia M, Ljungqvist & Dowsett J. (2005) Clinical Nutrition. The Nutrition Society
Textbook Series. Blackwell Publishing Company
4 Gibson R S. (2005). Principles of Nutritional Assessment. 2nd ed. Oxford University Press.
5 Harrison, GA; Tanner, JM; Pilbeam, DR; Baker PT (1988). Human biology: An introduction to
human evolution, variation, growth & adaptability, Oxford, England, Oxford University Press.
6 Hickson JH (2000) Nutrition for Exercise & Sport. CRC Press. 2nd Edition
7 Krause’s Food & Nutrition Therapy 12th ed.
8 Saunders-Elsevier Shils, M.E., Shike, M, Ross, A.C., Caballero B and Cousins RJ (2005) Modern
Nutrition in Health and Disease. 10th ed.
9 Wiley-BlackJay JM, Loessner DA, Martin J. (2005) Modern Food Microbiology. 7th ed. Springer.
Graw Hill Publishing Co. Ltd Marriott N G (1985), Principles of Food Sanitation 1st Edition. A VI
publication USA.
10 Schmidt, RH. Roderick, Food Safety Handbook, G.E. Wiley Interscience, 2003, New Jersey.
Page 22
Model Curriculum
Course Title Functional Foods and Nutraceuticals (Theory)

CO1. To provide overview of functional foods, nutraceuticals and natural health products
CO2. To understand the functional food concept as related to ingredient efficacy and safety
CO3. To familiarize bioactive ingredient-disease relationships & importance of clinical study support
Unit 1 : Functional Foods 15 hrs
Overview, definition, classification, functional food science, food technology and its impact on functional
food development; key issues in Indian functional food industry and nutraceutical. Relation of functional
foods and nutraceutical to foods and drugs.
a. Development of functional foods, benefits and sources
b. Traditional functional foods in Indian diet.
c. Effects of processing conditions and storage
d. Research frontiers in functional foods
e. Different foods as functional food: cereal products (oats, wheat bran, rice bran, etc.), fruits and
vegetables, milk and milk products, legumes, nuts, oil seeds and sea foods, herbs, spices and
medicinal plants
f. Coffee, tea and other beverages and their protective effects
Unit 2: Nutraceuticals 16 hrs
Nutraceuticals
Historical perspective, definition, nature, Nutraceutical compounds and classification based on
chemical/biochemical nature, scope and future prospects. Bioavailability and factors affecting
bioavailability.
Nutraceuticals with Plant Origin
Page 23
Carotenoids, Lycopene, Xanthophylls, leutin, Sulfides, Polyphenols, Flavonoids, Isoflavones, glycosides,
Isoprenoids, Phytoestrogens, Isoflavones, lignans, chlorophyll
Nutraceuticals with animal origin
Chondroitin, Glucosamine, Chitin and Chitosan and Choline; mineral origin- Iodine, magnesium,
manganese, molybdenum, phosphorus, potassium, selenium, zinc.
Antioxidants
Concept of free radicals and antioxidants; antioxidants role as nutraceuticals and functional foods
Unit 3: Pro and Pre-biotics 14 hrs
Taxonomy and important features Definition, chemistry, sources, metabolism and bioavailability,
a. Health effects of including mechanism of action:
b. Gut health and effects of intestinal flora on human physiology
c. Probiotics in various foods: fermented milk products, indigenous and traditional dairy products,
non-milk products.
Synbiotics – production, application and health promotion
Pedagogy:
Formative Assessment
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Handbook of Nutraceuticals and Functional Foods Edited by Robert E.C. Wildman,
Routledge Publishers.
2 Nutraceuticals by L. Rapport and B. Lockwood, Pharmaceutical Press.
3 Methods of Analysis for Functional Foods and Nutraceuticals Edited by W. Jeffrey,

Hursts, Routledge Publishers.
4 Food is Medicine by P.J Cousion; Duncan Baired Publishers, London.
5 Dietary Supplements of Plant Origin, M. Maffei (Ed.), Taylor & Francis, 2003.
6 Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals, Jean -
Page 24
References
Richard Neeser & J. Bruce German, Marcel Dekker, Inc., 2004.
7 Dietary Supplements and Functional Foods -Geoffrey P. Webb. 38. A Guide to

Understanding Dietary Supplements-Shawn M. Talbott.
8 Role of dietary fibres and nutraceuticals in preventing diseases by K. T Agusti and P.

Faizal: BS Publication.
9 The Food Pharmacy by Jean Carper, Simon & Schuster, UK Ltd., (1988).
Page 25
Model Curriculum
Course Title Development of products from pulses, nuts, and oil seeds
Course Code: FSN V2.1 No. of Credits 3

CO1. Understand the characteristics, nutritional value, and processing techniques of pulses, nuts, and oil
seeds.
CO2. Apply product development principles and processes to create innovative and marketable products
using pulses, nuts, and oil seeds.
CO3. Evaluate and select appropriate ingredients, flavors, and textures for the development of pulses,
nuts, and oil seeds products.
CO4. Demonstrate knowledge of quality control, safety regulations, and packaging requirements for
pulses, nuts, and oil seeds products.
CO5. Develop effective marketing strategies and launch plans for pulses, nuts, and oil seeds products,
considering market trends and consumer demands.
Unit 1: Introduction to Development of Products from Pulses, Nuts, and Oil Seeds 15 Hrs
Introduction to Pulses, Nuts, and Oil Seeds: Definition and classification of pulses, nuts, and oil seeds.
Nutritional value and health benefits, Cultivation, harvesting, and processing techniques, Product
Development Process.
Overview of product development stages, Idea generation and screening, Market research and analysis
Concept development and evaluation, Pulses, Nuts, and Oil Seeds Processing Techniques.
Cleaning, sorting, and grading, Dehulling and decortication, Roasting, blanching, and toasting. Grinding,
milling, and oil extraction, Formulation and Ingredient Selection. Understanding the functionality of
pulses, nuts, and oil seeds, Ingredient compatibility and formulation principles, Flavoring and seasoning
considerations, Texture modification and binding agents, Product Quality and Safety.
Page 26
Factors affecting product quality, Quality control measures and standards, Food safety regulations and
guidelines, Packaging and labeling requirements
Unit 2: Product Development and Commercialization 15 Hrs
Product Prototyping and Testing, Prototyping techniques and equipment. Sensory evaluation and consumer
testing, Product optimization and refinement, Product Scale-up and Manufacturing. Scaling up recipes and
processes, Equipment selection and facility layout, Production planning and scheduling, Quality assurance
and control, Market Analysis and Marketing Strategies, Market segmentation and target audience
identification.
Competitive analysis and positioning, Pricing strategies and distribution channels, Marketing
communication and promotion plans, Product Launch and Post-Launch Evaluation. Launch strategies and
execution, Monitoring and evaluating market performance, Feedback collection and product improvement.
Long-term sustainability and growth strategies, Trends and Innovations in Pulses, Nuts, and Oil Seeds
Products.
Exploring emerging trends and consumer demands, Innovative product concepts and technologies,
Sustainable and eco-friendly practices, Future prospects and opportunities in the industry
Unit 3: 15 Hrs
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 "Pulses, Sugar and Tuber Crops" by S.S. Purohit and S.P. Singh, Jain Brothers, 2019.
2 "Oilseeds: Characteristics, Properties, and Processing" by D.N. Bhatnagar, Wiley-Blackwell, 2012.
Page 27
References
4 "Nut Processing and Packaging: A Guide to Nutritional Properties and Preservation" by Mohammed
Wasim Siddiqui and Mohammad Shafiur Rahman, CRC Press, 2014.
5 "Pulse Foods: Processing, Quality and Nutraceutical Applications" by Brijesh K. Tiwari, Aoife
Gowen, and Brian McKenna, Academic Press, 2011.
6 "Handbook of Nuts: Production, Processing, Food Science, and Nutrition" by Muhammad Siddiq and
Mark A. Uebersax, John Wiley & Sons, 2017.
7 "Oilseed Crops: Yield and Adaptations under Environmental Stress" by Parvaiz Ahmad and M.N.V.
Prasad, Wiley-Blackwell, 2017.
8 "Pulse Foods: Processing, Quality and Nutraceutical Applications" by Y. H. Hui, et al., Wiley-
Blackwell, 2010.
9 "Advances in Pulses Research in India" by Om Prakash and S.S. Thakur, New India Publishing
Agency, 2018.
10 "Oilseed Crops: Nutrient Management, Crop Yield and Sustainability" by Pardeep Kumar and Ashok
Kumar Thakur, Springer, 2018
Page 28
Model Curriculum
Course Title Nutritional Assessment

CO1. To understand and define the different terminology used in nutrition assessment.
CO2. To assess the individual nutrition status through different methods
CO3. To understand the use of different tools and techniques used in nutrition status assessment.
CO4. Gain an understanding of the appropriate applications of biochemical and clinical methods and
interpretation of results in nutritional assessment of individuals and population.
CO5. Gain an understanding of the advantages and disadvantages of various approaches used to evaluate
the nutritional status of individual and communities. 4. Identify and describe basic training in
common anthropometric methods
Unit 1: Introduction, definitions, components 14 hrs
Introduction, definitions objectives of nutrition assessment, Nutrition assessment systems Methods and
components of nutrition screening, Nutrition surveillance,
Nutrition status of Individual, Nutrition status of community, Role of Nutrition surveys in assessing
nutrition status of community, Types of Nutrition surveys, organization of nutrition surveys, NCHS,
Indirect methods - Demography, population dynamics and vital events and their health implications,
indicators of health and nutrition (IMR, TMR, MMR)
Unit 2: Direct methods 17 hrs
a. Anthropometry – methods, reference standards in children and adults, scales of comparison (percentiles,
Z score), classification and interpretation of somatic data, somatic indicators of PEM, growth charts,
advantages and disadvantages
Page 29
b. Biochemical - use of specimen types, indicators of protein-energy status, anemia, immune function,
CVD risk, oxidative stress. Urine and stool analysis.
c. Dietary- methods, nutrient intake analysis, dietary assessment in special populations and specific
situations, Dietary reference intakes
d. Clinical- components of clinical assessment, associations with nutrient deficiencies and biochemical
status
Unit 3: Tools and Technique of Assessment 14 Hrs
Tools and Techniques of nutritional assessments by dietary

a. Preparation of assessment schedules
b. Nutritional anthropometry
c. Standardization of raw and cooked weights, use of nutritional composition tables
Dietary survey techniques-intakes of individual/ family /inmates of institutions
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Nieman, DC. 2019. Nutritional Assessment. 7 th edition. New York, NY: McGraw-Hill. ISBN
0078021405.
2 Charney, P, and Malone, A. 2015. ADA Pocket Guide to Nutrition Assessment. American Dietetic
Association, Chicago, Illinois
3 Gibson, S. 2005. Principles of Nutritional Assessment. 2nd Edition. Oxford University Press, New
York, New York.
4 Nkakwe, N.E. (2013). Community Nutrition. (2nd ed), Jones & Bartlett Learning.
5 Edelstein, S. (2011). Nutrition in Public Health. (3rd ed), Jones & Bartlett Learning.
Page 30
References
6 Vir, S.C. (2011). Public Health Nutrition in developing countries. Part I and II, Woodhead Publishing
India, Pvt Ltd.
7 Bendich, A & Deckelbaum, R.J.(2005). Preventive Nutrition. (3rd ed),Humana Press, Totowa, New
Jersey
8 Mishra, R.C. (2005). Health and Nutrition Education. A.P.H. Publishing Corporation, New Delhi.
9 Wadhava , A. & Sharma , S. (2003). Nutrition in community. New Delhi : Elite publication house
Pvt. Ltd.
Page 31
Model Curriculum
Course Title Food Service Management

CO1. Demonstrate a deep understanding of food service management concepts and principles.
CO2. Apply financial management techniques to control costs, analyse pricing, and measure performance
in food service operations.
CO3. Exhibit proficiency in human resource management strategies, including recruitment, training, and
employee relations in the food service industry.
CO4. Plan, organize, and manage food service operations effectively, considering factors such as menu
planning, procurement, production, and service.
CO5. Students will develop analytical and problem-solving skills related to food service management,
allowing them to make informed decisions in real-world scenarios.
CO6. Students will gain an understanding of the importance of customer satisfaction and quality service
in food service management, enabling them to deliver exceptional experiences to guests and patrons.
CO7. Students will develop effective communication and teamwork skills necessary for collaborating
with diverse stakeholders in the food service industry, including employees, suppliers, and
customers.
Unit I - Introduction to Food Service Management 15Hrs
1.1 Overview of Food Service Management
Definition and scope of food service management
Importance of effective food service management in various sectors (restaurants, cafeterias, hotels,
healthcare facilities, etc.)
Key responsibilities and roles of food service managers
1.2 Food Service Operations
Page 32
Types of food service operations (full-service restaurants, quick-service restaurants, catering, etc.)
Understanding the workflow and processes involved in food service operations.
Identifying key components of successful food service operations (menu planning, procurement, food
production, service, etc.)
Introduction to food safety and sanitation practices in food service operations
1.3 Menu Planning and Development
Understanding the importance of menu planning in food service management
Factors influencing menu planning decisions (customer preferences, dietary requirements, seasonality, etc.)
Menu engineering techniques to maximize profitability.
Introduction to recipe development, standardization, and costing
Unit II - Financial Management in Food Service 15Hrs
2.1 Cost Control in Food Service
Understanding food and labour costs and their impact on profitability
Cost control methods and techniques (portion control, inventory management, waste reduction, etc.)
Budgeting and forecasting in food service management
2.2 Pricing and Revenue Management
Strategies for setting menu prices to ensure profitability.
Analysing menu pricing and profitability through cost-volume-profit analysis
Revenue management techniques to optimize sales and maximize revenue.
2.3 Financial Analysis and Performance Measurement
Unit III - Human Resource Management in Food Service 15Hrs
3.1 Recruitment and Selection
Identifying staffing needs and job analysis in food service operations
Recruitment strategies and sources
Selection process and techniques for hiring suitable employees.
3.2 Training and Development
Importance of training and development in the food service industry
Designing and implementing training programs for employees
Performance evaluation and feedback mechanisms
3.3 Employee Relations and Motivation
Page 33
Understanding employee relations issues and strategies for managing them
Employee motivation techniques and reward systems
Handling conflicts and fostering a positive work environment
Pedagogy:
Test 1 10
Test 2 10
Project 10
Total 40 Marks
References
1 Foodservice Management: Principles and Practices by June Payne-Palacio and Monica Theis
(Publisher: Prentice Hall, Year: 2017)
2 Introduction to Foodservice by June Payne-Palacio and Monica Theis (Publisher: Prentice Hall,
Year: 2014)
3 Food and Beverage Cost Control by Lea R. Dopson and David K. Hayes (Publisher: Wiley, Year:
2016)
4 Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest
Experience by Robert C. Ford and Michael C. Sturman (Publisher: Delmar Cengage Learning, Year:
2018)
5 Menu Design: Merchandising and Marketing by Albin Seaberg and C. William Davis (Publisher:
Wiley, Year: 2012)
6 Purchasing: Selection and Procurement for the Hospitality Industry by Andrew H. Feinstein and
John M. Stefanelli (Publisher: Wiley, Year: 2017)
7 Foodservice Organizations: A Managerial and Systems Approach by Mary B. Gregoire and

Priscilla A. Parke (Publisher: Pearson, Year: 2019)
8 Hospitality Facilities Management and Design by David M. Stipanuk (Publisher: Wiley, Year:
2012)
Page 34
References
9 Food Safety Management: A Practical Guide for the Food Industry by Yasmine Motarjemi and
Huub Lelieveld (Publisher: Academic Press, Year: 2013)
10 Restaurant Financial Basics by Raymond S. Schmidgall, David K. Hayes, and Jack D. Ninemeier
(Publisher: Wiley, Year: 2017)
11 Human Resources in Hospitality: How to Attract and Retain Great Employees by Dana V.
Tesone (Publisher: Pearson, Year: 2015)
12 Operations Management for Hospitality and Tourism: Concepts and Techniques by Dimitrios
Buhalis and Robin B. C. Ritchie (Publisher: Butterworth-Heinemann, Year: 2013) Reference books
Page 35
Question Paper Pattern
Paper Code: Paper Title:
Duration of Exam 2 Hours Max Marks 60
Instruction: Answer all the sections
Section-A
………………………………………………………………………………….. Marks
Section-B
……………………………………………………………………………………… Marks
Section-C
…………………………………………………………………………………. Marks
Page 36

Food Science Nutrition 3rd Year Syllabus Final

Uploaded by

Copyright:

Available Formats

Food Science Nutrition 3rd Year Syllabus Final

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Science Nutrition 3rd Year Syllabus Final

Uploaded by

Copyright:

Available Formats

Government of Karnataka

Curriculum Framework for Undergraduate Programme in Colleges and

5th and 6th Semester Model Syllabus

SN Name & Organization Designation

1 Dr. Ravikumar Patil H. S.,

2 Dr. Renuka Meti,

3 Dr. C. Usha Devi,

4 Dr. Archana Prabhat,

5 Dr. R Shekhara Naik,

Dr. Mahesh M. S.,

Dr. Monika Sadananda

Karnataka State Higher Education Council

Course Title Food Preservation (Theory)

Course Code: FSN-C9 No. of Credits 4

Theory Contents 60 Hrs

Unit 1: Introduction to Food Preservation 15 Hrs

Overview of food preservation and its significance

Unit 2: Traditional Food Preservation Techniques 15 Hrs

Principles and practices of drying and dehydration methods.

Unit 3: Modern Food Preservation Technologies 15 Hrs

High-temperature methods: Pasteurization and sterilization techniques

Unit 4: Emerging Trends in Food Preservation 15 Hrs

Formative Assessments are compulsory

Course Code FSN-C10 Contact Hours 60 Hours

Formative Assessment 25 Marks Summative Assessment 25 Marks

Drying Fruits and Vegetables:

Select a variety of fruits and vegetables.

Canning and Bottling:

Prepare a batch of homemade jam, jelly, or pickles.

Smoking and Curing:

Cure a piece of meat or fish using salt and/or sugar.

Select various fruits, vegetables, or prepared dishes for freezing.

Apply blanching or pre-treatment methods to preserve color and texture.

Freeze the samples and assess their quality after thawing.

Set up a small-scale pasteurization process using milk or fruit juice.

Determine the appropriate temperature and holding time for pasteurization.

Evaluate the microbial load before and after pasteurization.

Select low-acid food products such as vegetables or meat.

Use a pressure canner to achieve proper sterilization.

Assess the safety and quality of the canned products.

Pack different food items using a vacuum sealer.

Experiment with different pickling brines, spices, and flavors.

Evaluate the taste and texture of the pickled products.

High-Pressure Processing (HPP):

Observe the HPP process in a commercial facility (if possible).

Testing Food Additives:

Select a few common food additives such as antioxidants or preservatives.

Prepare samples with different concentrations of additives.

Pack perishable foods in modified atmosphere packaging using a MAP system.

Monitor the gas composition and adjust as needed.

Hurdle Technology Application:

Train participants in sensory evaluation techniques.

Formative Assessment for Practical

Assessment Occasion/ type Marks

Formative Assessments are compulsory

Course Title Principles of Diet Therapy (Theory)

Course Code: FSN-C11 No. of Credits 4

Theory Contents 60 Hrs

Nutritional Assessment in clinical setting