Applicable for Batch: 2019-21

Course Structure & Syllabus of Master of Science- M.Sc. Food Nutrition and Dietetics

Applicable for Batch: 2019-21

UTTARANCHAL UNIVERSITY ArcadiaGrant,P.O.Chandanwari,Premnagar,Dehradun, Uttarakhand-

248007,INDIA

Detailed Course Structure & Syllabus

of Master of Science- M.Sc. Food Nutrition and Dietetics


Under Choice Based Credit System (CBCS)

UTTARANCHAL

UNIVERSITY



EVALUATION SCHEME

MASTER OF SCIENCE- M.SC. Food Nutrition and Dietetics

2 Years

Under Choice Based Credit System (CBCS)



LIST OF COURSES INTRODUCED IN FOOD NUTRITION AND DIETETICS:

S.No. Course Code Course Name

1 TMFND-101 Food Chemistry and Applied Nutrition

2 TMFND-102 Basic Nutrition and Dietetics

3 TMFND-103 Principles of Food Science

4 TMFND-104 Human Physiology

5 TMFND-105 Instrumentation and Analytical Techniques

6 PMFND-101 Food Chemistry and Applied Nutrition

7 PMFND-102 Basic Nutrition and Dietetics

8 PMFND-103 Principles of Food Science

9 PMFND-104 Human Physiology

10 PMFND-105 Instrumentation and Analytical Techniques

11 TMFND-201 Food Microbiology

12 TMFND-202 Advanced Nutritional Biochemistry

13 TMFND-203 Public Nutrition

14 TMFND-204 Therapeutic Nutrition and Dietetics

15 TMFND-205 Computer Application in Food Nutrition

16 PMFND-201 Food Microbiology

17 PMFND-202 Advanced Nutritional Biochemistry

18 PMFND-203 Public Nutrition

19 PMFND-204 Therapeutic Nutrition and Dietetics

20 PMFND-205 Computer Application in Food Nutrition



21 TMFND-301 Elective-1

22 TMFND-302 Food Quality and Sensory Evaluation

23 TMFND-303 Food Quality System and Management

24 PMFND-304 Internship and Training Report

25 TMFND-305 Physical Fitness and Sports Nutrition

26 PMFND-301 Elective-1

27 PMFND-302 Food Quality and Sensory Evaluation

28 PMFND-401 Dissertation/Experimental Training Project

29 PMFND-402 Seminar/Workshop

30 TMFND-403 Research Methodology and Statistics

31 TMFND-404 Advanced Nutrition and Dietetics

32 TMFND-405 Entrepreneurship and Intellectual Property Right

33 PMFND-404 Advanced Nutrition and Dietetics

Introduction of Value Added Course:

Course Code Course Name

VAC- F5 Food Nutrient, their Function and Role in Health Management

The member secretary proposed vote of thanks to the chair, Academic Expert and all the members of the board of study

and the meeting was concluded.



LIST OF CORE COURSES (CC) (All 14 courses are compulsory)

S.No Course Code Course Name Credits Remarks

1 TMFND-

101/PMFND101

Food Chemistry and Applied

Nutrition (Theory + Lab) 6 CC-1

2 TMFND-

102/PMFND102

Basic Nutrition and Dietetics

(Theory + Lab) 5 CC-2

3 TMFND-

103/PMFND103

Principles of Food Science

(Theory + Lab)

5 CC-3

4 TMFND-201/PMFND-

201

Food Microbiology (Theory +

Lab)

6 CC-4

5 TMFND-202/PMFND-

202

Advanced Nutritional

Biochemistry (Theory + Lab)

5 CC-5

6 TMFND-203/PMFND-

203 Public Nutrition (Theory + Lab)

6 CC-6

7 TMFND-305 Physical Fitness and Sports

Nutrition (Theory)

4 CC-7

8 TMFND-404/PMFND-

404

Advanced Nutrition and Dietetics

(Theory + Lab)

6 CC-8



LIST OF ABILITY ENHANCEMENT COMPULSORY COURSES (AECC)


1 TMFND-205/PMFND-

205

Computer Application in Food

Nutrition 3 AECC -1



LIST OF GENERAL ELECTIVE (GE)

S.No. Course Code Course Name Credits Remarks

1. TMFND-301 (1)/PMFND -

301 (1)

Institutional Food Service and

Project Entrepreneurship

Management (Theory + Lab)

6

GE -1

2. TMFND-301 (2)/PMFND

- 301 (2)

Nutraceuticals and Functional

Foods (Theory + Lab) 6



LIST OF DISCIPLINE SPECIFIC ELECTIVE (DSE)

Course Code Course Name Credits Remarks

TMFND-104/PMFND- 104 Human Physiology (Theory +

Lab) 5 DSE-1

TMFND-105/PMFND- 105 Instrumentation and Analytical

Techniques (Theory + Lab) 6 DSE-2

TMFND-204/PMFND- 204 Therapeutic Nutrition and

Dietetics (Theory + Lab) 6 DSE-3

TMFND-302/PMFND- 302 Food Quality and Sensory

Evaluation (Theory + Lab) 6 DSE-4

TMFND-303

Food Quality System and

Management (Theory) 4 DSE-5



LIST OF SKILL ENCHANCEMENT COURSES


1 PMFND- 304 Internship and Training

Report (Lab) 2

SEC-1

2 PMFND-401 Dissertation/Experimental

Training Project 4

SEC-2

3 PMFND- 402 Seminar/Workshop 1 SEC-3 4 TMFND- 403

Research Methodology

and Statistics (Theory) 4

SEC-4

5 TMFND-405

Food Entrepreneurship

and Intellectual Property

Right (Theory)

4

SEC-5



SEMESTER-I

S.

No.

Code

Paper Title Period

L-T-P

Credit

Theory Practical Total

Marsks End

sem.

Sess. End

sem.

Sess.

1 TMFND-101 Food Chemistry and Applied Nutrition 4-0-3 6 60 40 60 40 200

2 TMFND-102 Basic Nutrition and Dietetics 4-0-2 5 60 40 60 40 200

3 TMFND-103 Principles of Food Science 4-0-2 5 60 40 60 40 200

4 TMFND-104 Human Physiology 4-0-2 5 60 40 60 40 200

5 TMFND-105 Instrumentation and Analytical Techniques 4-0-3 6 60 40 60 40 200

Total for 1 Sem. 20-0-12 27

1000



SEMESTER-II

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 TMFND-201 Food Microbiology 4-0-3 6 60 40 60 40 200

2 TMFND-202 Advanced Nutritional Biochemistry 4-0-2 5 60 40 60 40 200

3 TMFND-203 Public Nutrition 4-0-3 6 60 40 60 40 200

4 TMFND-204 Therapeutic Nutrition and Dietetics 4-0-3 6 60 40 60 40 200

5 TMFND-205 Computer Application in Food Nutrition 2-0-2 3 60 40 60 40 200

Total 18-0-13 26 1000

Total for 1 & 2 Sem. 53 2000



SEMESTER-III

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 TMFND-

301(1-2) Elective-1 4-0-3 6 60 40 60 40 200

2 TMFND-302 Food Quality and Sensory Evaluation 4-0-3 6 60 40 60 40 200

3 TMFND -303 Food Quality System and Management 4-0-0 4 60 40 - - 100

4 PMFND-304 Internship and Training Report 0-0-2 1 - - - 100 100

5 TMFND- 305 Physical Fitness and Sports Nutrition 4-0-0 4 60 40 - - 100

Total 16-0-8 21 700

Total for 1, 2 & 3 Semesters 74 2700

Elective:

1) Institutional Food Service and Project Entrepreneurship Management or

2) Nutraceuticals and Functional Foods



SEMESTER-IV

S.

No.

Code

Paper Title Period

L-T-P

Credit


Marsks End

sem.

Sess. End

sem.

Sess.

1 PMFND-401 Dissertation/Experimental Training Project 0-0-6 4 - - - 200 200

2 PMFND -402 Seminar/Workshop 0-0-2 1 - - - 100 100

3 TMFND-403 Research Methodology and Statistics 4-0-0 4 - - - 100 100

4 TMFND-404 Advanced Nutrition and Dietetics 4-0-3 6 60 40 60 40 200

5 TMFND-405

Food Entrepreneurship and Intellectual

Property Right 4-0-0 4 60 40 - - 100

Total 12-0-11 19 700

Total for 1, 2, 3 & 4 Semesters 93 3400

UTTARANCHAL UNIVERSITY (Established vide Uttaranchal University Act, 2012)

(Uttarakhand Act No. 11 of 2013)

Arcadia Grant, P.O. Chandanwari, Premnagar, Dehradun, Uttarakhand

Uttaranchal University-Syllabus for Master of Science- M.Sc. Food, Nutrition and Dietetics w.e.f.-2019-21

PROGRAM EDUCATIONAL OBJECTIVES (PEOs),

PROGRAM OUTCOMES (POs)

of

MASTER OF SCIENCE- M.SC. FOOD, NUTRITION AND

DIETETICS

2 Years





1. Evaluation Scheme for Internal Practical:

Practical Performance & Viva

During The Semester (15 Marks)

Attendance

Viva

Total

Internal Experiment

File work

(10 Marks) (5 Marks) (5 Marks) (20 Marks)

(40 Marks)

1. Evaluation Scheme for External Practical:

Experiment File Work Viva

Total External

(25 Marks) (5 Marks) (30 Marks)

(60 Marks)

2. Evaluation Scheme for Dissertation:

Dissertation Performance &

Presentation During The Semester

Attendance

Total Internal

(190 Marks) (10 Marks)

(200 rks)

3. External Evaluation (100 marks)

Thesis

Evaluation

Papers presented/Published in

conferences/Journals

Presentation &

Viva

Total

External

(50 Marks) (50 Marks) (100 Marks)





(200 Marks)

M.Sc. Food, Nutrition and Dietetics

Program Educational Outcomes (PEOs)

PEO 1: Knowledge of therapeutic science as per need of clinical science, wellness sectors, hospitals and

community heath sectors.

PEO 2: Create new options with the aim of fulfilling the demands of hospitals and health sectors

PEO 3: Create lifelong learning awareness of diet, meal plan and life style management in personal and social

development

PEO 4: Enhance employability to work as a dietitian, nutritionist, health expert in government and private

health sectors.





Program Outcomes (POs)

PO 1. Apply the knowledge of applied sciences specialization to the solution of problems related to wellness

sectors.

PO 2. Analyze the problem concern in allied fields with the help of computational/ analytical/statistical

techniques.

PO 3. Design & develop solutions for scientific problems with consideration for society and environment.

PO 4. Apply research-based knowledge and research methods including design of experiments, analysis and

interpretation of data project development.

PO 5. Create, select, and apply appropriate techniques, resources, and modern scientific and IT tools with

their limitations.

PO 6. Inculcate human values, presentation skills& ethical principle for the society and environment.

PO 7. Construct new techniques and principles for nutritional professional entrepreneur development.





Program Specific Outcomes (PSOs)

PSO 1. Develop food microbiology, food biotechnology, public and advance nutrition with comprehensive and

analytical skills for medical and heath sectors

PSO 2. Excel as an academician, research personal and professional related community development.

PSO 3. Apply knowledge in the field of personalized nutrition with reference to human physiology public

health therapeutic nutrition and physical fitness.





COMPREHENSIVE TABLE

of

MASTER OF SCIENCE- M.SC. FOOD, NUTRITION AND

DIETETICS





S.No Course

Code

Course Name PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

1 TMFN

D-101

Food Chemistry and

Applied Nutrition

1.2 2 - 2 1 2 2 1 2 2

2 PMFN

D-101

Food Chemistry and

Applied Nutrition lab

1.25 1 1 1 1 - 1 - 2 - -

3 TMFN

D-102

Basic Nutrition and

Dietetics

2 1 2 1 - - - 3 - - 2

4 PMFN

D 102

Basic Nutrition and

Dietetics Lab

1 1 - - 3 2 1 2 - - -

5 TMFN

D-103 Principles of Food Science

1 0 1 1 1 1 1 1.33 1 1

6 PMFN

D-103

Principles of Food Science

lab 1 2 1.33 1.25 1.25 1 1.25 1.5 1 1

7 TMFN

D -104 Human Physiology

1 0 1.5 0 0 1 1.5 1.5 1 1.33

8 PMFN

D-104 Human Physiology lab

1 0 0 0 0 1 2 1.75 1 1

9 TMFN

D-105

Instrumentation and

Analytical Techniques 0 1.5 1.33 1.5 0 1 2 1 1 0

10 PMFN

D-105

Instrumentation and

Analytical Techniques Lab - 1 - 1 - - 1.5 1 1 -

11 TMFN

D-201 Food Microbiology

1.8 2

-

1 1 - 2 2

-

2

12 PMFN

D-201 Food Microbiology Lab

2 1.33 2 1 1 2 - 1.75 - -

13 TMFN

D-202

Advance Nutritional

Biochemistry

1.6 - 2 - - - 1 1 - -

14 PMFN

D-202

Advance Nutritional

Biochemistry Lab

1 1 2 - - - 2 1.75 - 2





15 TMFN

D-203 Public Nutrition

1 1 1 1 1 1 1 1.33 1 1.67

16 PMFN

D-203 Public Nutrition Lab

1 1 1.25 1 1 1 1.25 1.25 1 1.75

17 TMFN

D 204

Therapeutic Nutrition and

Dietetics

3 2 1 - - - 3 - 2 -

18 PMFN

D 204

Therapeutic Nutrition and

Dietetics Lab

1 2 - - 2 - 2 - - 3

19 TMFN

D-205

Computer application in

Food Nutrition - 0.6 0.3 1.6 1 1.3 0.3 - - -

20 PMFN

D-205

Computer Application in

Food Industry (LAB) - 0.6 0.3 1.6 1 1.3 0.3 - - -

21 TMFN

D-301

(1)

Institutional Food Service

& Project

Entrepreneurship

Management

2 3 2.5 2.5 2 3 2.5 2.5 2.5 3 2.5

Nutraceuticals and

Functional Foods

1 - 1 1 - 1 1 1 - 1.25

22 PMFN

D-301

(1)

Institutional Food Service

& Project

Entrepreneurship

Management Lab

2.5 3 2 2.5 3 2 2.5 2 3 2 3

NUTRACEUTICALS

AND FUNCTIONAL

FOODS Lab

1 1 1 1 - - 1 1 - 1

23

TMFN

D-302

Food Quality & Sensory

Evaluation

1 1 - - 1 - 1 1 1 1

24 PMFN

D-302

Food Quality & Sensory

Evaluation Lab

1 - - - 1 - - 1 1 -





25 TMFN

D-303

Food Quality System and

Management

1 - 1 - 1 - - 1 1 -

26 PMFN

D-304

Internship &training

Report - - 2 2 - - 2 1 2 2

27 TMFN

D-305

PHYSICAL FITNESS

AND SPORTS

NUTRITION 1 2 1.17 1 1 1 1.17 1 1 1.5

28 PMFN

D-401

Dissertation /experimental

training project - - 2 2 - - 2 1 2 2

29 PMFN

D-402

SEMINAR/WORKSHOP

- - 1 1 1 1 1 1 1 2

30 TMFN

D-403

Research methodology and

Statistics

- 2 - 1.66 - - - 1.33 1 -

31 TMFN

D-404

Advanced Nutrition and

Dietetics 1.75 - 1.5 - - 2 1.5 2 2 2

32 PMFN

D-404

Advanced Nutrition and

Dietetics Lab 1.75 - 1.75 - - 1.75 1.66 2 2 2

33 TMFN

D-405

Food Entrepreneurship and

Intellectual Property

Rights

1.67 2 1.75 - 3 - 2 2 1 -





SYLLABUS

of

MASTER OF SCIENCE- M.SC. FOOD, NUTRITION

AND DIETETICS





SEMESTER –I





Programme Name M.Sc. Food Nutrition and Dietetics Programme Code 42

Course Code TMFND-101 Credit 4

Year/Sem 1/1 L-T-P 4-0-0

Course Name Food Chemistry and Applied Nutrition

Objectives of the Course:

1. To understand the importance of food Science

2. To develop basic concept about food chemistry

3. To develop basic concept about applied nutrition

4. To understand importance of RDA, metabolism of Biomolecules and various diseases related to them

in daily life

UNIT I (Total Topics- 12 and Hrs- 8)

Definition and importance; major food constituents and their physicochemical properties; role of water in

food. Carbohydrates, proteins and lipids: classification, physical, chemical, nutritional, and functional

properties and their structural correlations; auto-oxidation of lipids and rancidity.

UNIT II (Total Topics- 12 and Hrs-8)

Properties of minerals, vitamins, pigments, anti-oxidants, flavor components, allergens, toxins and anti-

nutritional factors in foods; Interaction of constituents in food systems; Changes during storage and

processing; Browning reactions in foods.

UNIT- III (Total Topics -7 and Hrs-8)

Food groups and their typical composition; essential nutrients- sources, functions, deficiency diseases;

requirements and recommended dietary allowances; digestion, absorption, transport and metabolism of

nutrients in human system; protein quality evaluation.

UNIT-IV (Total Topics -8 and Hrs-8)

Importance of nutrition to health and growth; Relation of food and diseases; Nutritional requirement of

human body & RDA. Preparation of balanced diets; Deficiencies of essential nutrients; Assessment of

nutritional status of population; Effect of cooking and processing on nutrients; Nutritional value of processed

foods; Therapeutic nutrition.

UNIT-V (Total Topics -5 and Hrs-8)

Nutritional requirements of special group. Formulation of special dietary foods. Functional foods and

nutraceuticals with attributes to control degenerative disease. Assessment of nutritional quality of food.

Course Outcomes (CO)

TMFND-101 CO1. Construct relationship between food Chemistry and Food Technology for application

in industry

TMFND-101CO2.Familiarized with structure, composition and properties of water, carbohydrates, lipids

etc. for better use in industry

TMFND-101 CO3.Assess basic knowledge of antioxidant, food additive, pigments etc. for creating

awareness in society about theirs uses and legality

TMFND-101 CO4. Analyze different type of food groups their RDA, Food ethics and role of BMI in

nutritional assessment.





TMFND-101 CO5.Constructing new fundamental phenomenon with their team about anthropometric

assessment associated with sources, function and deficiency of different nutrient.

TMFND-101CO6.Apply nutritional information on food packaging and designing of different

food project. Student will able to compare different calories and modify their daily diet. This also helps them

to communicate this practice in mass level for developing healthy life practices in society.

References

1. Roday,S. Food Science and Nutrition , Oxford publication, 2011, 2nd Edition

2. Srilakshmi, B. Food science, New Age Publishers, 2016, 6th Edition.

3. Manay, N.S. and Shadaksharaswamy, M. Foods Facts And Principles, New Age Publishers, 2020, 10th

edition.

4 Bamji MS, Rao NP & Reddy V. 2003. Textbook of Human Nutrition. Oxford & IBH.

5 Joshi SA.1999. Nutrition and Dietetics. Tata McGraw Hill.

6 Khanna K, Gupta S ,Passi SJ, Seth R & Mahna R. 1997. Nutrition and Dietetics. Phoenix Publ.

7 Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh& Co.London.

8 Advances in Food and Nutrition Research. Elsevier Book Series.

9 Aurand LW, Woods A & Wells MR. 1987. Food Composition and Analysis. AVI Publ.

CO-PO Matrix Food Chemistry and Applied Nutrition TMFND-101

Course

outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

TMFND-101

CO1

1 - - - - - - 1 - -

TMFND-101

CO2

1 - - - - - - 1 - -

TMFND-101

CO3

1 - - - - - 2 1 - -

TMFND-101

CO4

1 - - - - 2 0 1 - -

TMFND-101

CO5

0 2 - 2 1 - 0 1 - 2

TMFND-101

CO6

2 - - 2 - - 2 2 2 2

Average CO

(TMFND-101)

1.2 2 - 2 1 2 2 1 2 2





Mode of Evaluation

Internal (MM-40) External (MM-60)

Component Sessional -

1

Sessional -

2

Assignments End Semester

Examination

Weightage 10 10 20 60






Course Code PMFND-101 Credit 2


Course Name Food Chemistry and Applied Nutrition lab


1. To understand and learn various test for qualitative estimation of protein.

2. To understand and learn various test for qualitative estimation of carbohydrates.

3. To learn various working condition for enzymes

4. To understand different browning reaction taking place in food Sample

5. To Learn About Quality evaluation of Food

Experiments (Total Topics- 10 and Hrs- 36)

1. Proximate analysis of foods by protein, fat, crude Fiber, Ash, Moisture and

carbohydrate.

2. Calorific value of foods

3. Determination TSS in given food

4. Determination of pH of given food

5. Determination of acidity in given food sample.

6. Estimation of browning intensity.

7. Determination of vitamin C in given food.

8. Determination of beta-carotene in given food.

9. Determination of reducing sugars.

10. Estimation of calcium or phosphorus.

11. Determination of iron content in food.

12. Study of anti-nutritional factors in foods.


PMFND-101 CO1.Identify different food samples for presence of sugar and its type which

help in modifying diet of patients dealing with various health issues.

PMFND-101 CO2.Identify different food samples for presence of protein and its type which

help in modifying diet of patients dealing with various health issues.

PMFND-101 CO3.Analyze effect of different time, Ph and other factor on enzyme activity

PMFND-101 CO4.Identify different type of browning in food which help in estimating quality

of food both at industrial and domestic purpose

PMFND-101 CO5.Apply different quality evaluation methods of food for estimating food

quality at industrial level.

References:

1. Roday,S. Food Science and Nutrition , Oxford publication, 2011, 2nd Edition

2. Srilakshmi, B. Food science, New Age Publishers, 2016, 6th Edition.





3. Manay, N.S. and Shadaksharaswamy, M. Foods Facts And Principles, New Age Publishers,

2020, 10th edition.

4. Bamji MS, Rao NP & Reddy V. 2003. Textbook of Human Nutrition. Oxford & IBH.

5. Joshi SA.1999. Nutrition and Dietetics. Tata McGraw Hill.

6. Khanna K, Gupta S ,Passi SJ, Seth R & Mahna R. 1997. Nutrition and Dietetics. Phoenix Publ.

7. Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh& Co.London.

8. Advances in Food and Nutrition Research. Elsevier Book Series.

9. Aurand LW, Woods A & Wells MR. 1987. Food Composition and Analysis. AVI Publ.

CO-PO Matrix Food Chemistry and Applied Nutrition PMFND-101

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PsO2 PSO3 PSO4

PMFND-101 CO1 1 1 - 1 1 - 1 - 2 - -

PMFND-101 CO2 1 1 - 1 1 - 1 - 2 - -

PMFND-101 CO3 1 1 - - - - 1 - 2 - -

PMFND-101 CO4 2 1 1 - - - - - 2 - -

Average CO

(PMFND-101)

1.25 1 1 1 1 - 1 - 2 - -

Mode of Evaluation






Programme Name M.Sc. Nutrition and Dietetics Programme Code 42



Course Name Basic Nutrition and Dietetics


1. To understand about Methods of assessment of nutrient needs

2. To know about macronutrients for all age groups

3. To study the various abdominal and secondary Disease

4. To study the various Dietary Treatment

UNIT I Human Nutrient Requirements (Total Topics- 10 and Hrs- 8)

Macronutrients, Historical perspective of nutrient requirements, Methods of assessment of nutrient

needs – a critical review, Critical evaluation of sensitive methods and derivations of requirements and

dietary allowances of macronutrients for all age groups: Energy, Carbohydrates and dietary fiber,

Proteins and amino acids, Lipids and fatty acids. Water. Critical evaluation of national and

international nutrient allowances; factors affecting their requirements. Protein quality and its

assessment

UNIT II Growth and Development through the Life Cycle (Total Topics -10 and Hrs-10)

Different aspects of growth – cellular to physical determinants of growth and development. Changes

in body composition throughout the life cycle Impact of altered nutrition on growth and development

maternal malnutrition and pregnancy outcome. Malnutrition and cognitive development

UNIT- III Assessment of Nutritional Status (Total Topics -8 and Hrs-8)

Critical overview of various methods of nutritional assessment – Diet surveys, Anthropometric

measurements, biochemical and clinical. Rapid methods of assessment Analysis and Interpretation of

results

UNIT-IV Nutrition Transition (Total Topics -12 and Hrs8)

Changing trends in life style and dietary patterns in population groups and their Implications on

nutritional status and disease. Meal Planning. Concept of balanced diet. Principles of meal planning,

factors affecting it Triple burden of malnutrition improving nutritional quality of diets- fortification,

bioavailability of nutrients, dietary diversity, new food basket

UNIT-V Nutrition Survey (Total Topics -8 and Hrs-8)

National and International Growth Standards/References, development of WHO Child

Growth Standards. National Nutrition Surveys


TMFND-102 CO1.Understand different nutrients and their role in health

TMFND-102 CO2.Demonstrate the importance of dietetics in medical treatment

TMFND-102 CO3.Illustrate the types of disease and their treatments

TMFND-102 CO4.Apply knowledge of diet chart and planning in nutrition

References:

1. Bamji, M.S., Krishnaswamy K. Brahmam G.N.V. (Eds). (2017). Textbook of HumanNutrition. 4th

Edition. New Delhi: Oxford and IBH Publishing Co. Pvt. Ltd.

2. Cameron N. (2002). Human Growth and Development. USA: Academic Press, ElsevierScience.





3. FAO/WHO/UNU (2004). Human Energy Requirements. Report of a Joint Expert Consultation.

Rome.

4. ICMR (2010). Nutrient Requirements and suggested Dietary Allowances for Indians and its

revised documents. New Delhi. ICMR.

CO-PO Matrix Basic Nutrition and Dietetics TMFND-102

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TMFND-102CO1 2 1 2 1 - - - 3 - - 2

TMFND-102 CO2 2 1 2 1 - - - 3 - - 2

TMFND-102 CO3 2 1 2 1 - - - 3 - - 2

TMFND-102 CO4 2 1 2 1 - - - 3 - - 2

Average CO

(TMFND-102)

2 1 2 1 - - - 3 - - 2

Mode of Evaluation


Component Sessional -1 Sessional -2 Assignments End Semester Examination






Programme Name M.Sc. Nutrition and Dietetics Programme Code 42

Course Code PMFND 102 Credit 1


Course Name Basic Nutrition and Dietetics lab


1. To understand about Methods of assessment of nutrient needs

2. To know about macronutrients for all age groups

3. To study the various abdominal and secondary Disease

4. To study the various Dietary Treatment


1. Types of diet in hospital

2. Normal hospital diet and their modification

3. Food pyramid and their uses

4. Use of RDA and their calculations

5. Types of activity and their BMI calculation

6. Nutritional assessment and their parameters

7. Plan a diet for school age group toddlers

8. Plan and modify diet for elderly

9. Plan a diet for pre and post pregnant woman.


PMFND-102 CO1. Understand Types and modification of diet for hospital and wellness sectors.

PMFND-102 CO2. Knowledge of RDA and their calculations

PMFND-102 CO3. Construct different types of diet for toddlers and post pregnant woman

PMFND-102 CO4. Design meal plan for elderly patients

References: Books must be available in the Library / Central Library

1. Bamji, M.S., Krishna swamy K. Brahmam G.N.V. (Eds). (2017). Textbook of Human Nutrition.

4th Edition. New Delhi: Oxford and IBH Publishing Co. Pvt. Ltd.

2. Cameron N. (2002). Human Growth and Development. USA: Academic Press, Elsevier

Science.

3. FAO/WHO/UNU (2004). Human Energy Requirements. Report of a Joint Expert

Consultation. Rome.

4. ICMR (2010). Nutrient Requirements and suggested Dietary Allowances for Indians and its

revised documents. New Delhi. ICMR





CO-PO Matrix Basic Nutrition and Dietetics PMFND-102

Course

Outcome

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

PMFND-

102 CO1

1 1 - - 3 2 1 2 - - -

PMFND-

102 CO2

1 1 - - 3 2 1 2 - - -

PMFND-

102 CO3

1 1 - - 3 2 1 2 - - -

PMFND-

102 CO4

1 1 - - 3 2 1 2 - - -

Average

CO

(PMFND-

102)

1 1 - - 3 2 1 2 - - -

Mode of Evaluation









Course Name Principles of Food Science


1) To study the principles of Food Science

2) To study the compositional, technological and nutritional aspect of plant and animal food

3) To study the technological and nutritional aspect of plant and animal food

UNIT-01 Introduction of Food Science (Total topics -16 & Time- 6 hrs) Historical

development of food science and technology .Introduction to various branches of Food Science and

Technology and their scope.

UNIT-02 Food Dispersions (Total topics -11 & Time- 8 hrs)

Characteristics, sols, gels, pectin gels, colloidal sols, stabilization of colloidal system, emulsions,

properties of emulsions, formation of emulsion, emulsifying agent, food foams, formation stability

and destruction of foam, application of colloidal chemistry to food preparation

UNIT -03 Water disposal and sanitation (Total topics -12 & Time- 8 hrs)

Waste water, hardness of water, break point chlorination, physical and chemical of impurities, BOD,

COD, waste water treatment, milk plant sanitation, CIP system, sanitizers used in food industry

UNIT -04 Compositional, Nutritional and Technological aspects of Plant Foods (Total topics

-12 & Time- 10 hrs)

Wheat- structure and composition, types (hard, soft/ strong, weak), Malting, gelatinization of starch,

types of browning- Mallard & caramelization. Rice- structure and composition, parboiling of rice-

advantages and dis-advantages. Pulse-Structure and composition, toxic constituents in pulses,

processing of pulses soaking, Germination, decortications, cooking and fermentation. Fats and Oils

-Classification of lipids, types of fatty acids - saturated fatty acids, unsaturated fatty acids, essential

fatty acids, trans fatty acids, Rancidity. Fruits and Vegetables -Classification of fruits and vegetables,

general composition, enzymatic browning, names and sources of pigments, Dietary fiber

UNIT-05 Compositional, Nutritional and Technological aspects of Poultry and Dairy and

Animal Foods (Total topics -5 & Time- 10 hrs)

Poultry - Structure of hen’s egg, composition and nutritive value, egg proteins, characteristics of

fresh egg, deterioration of egg quality, difference between broiler and layers. Milk: Definition of

milk, chemical composition of milk, its constituents, processing of milk, pasteurization,

homogenization. Flesh Foods - Meat, Fish, Poultry

Meat - Definition of carcass, concept of red meat and white meat, composition of meat, marbling,

tenderization of meat, ageing of meat. Fish - Classification of fish (fresh water and marine),

aquaculture , composition of fish, characteristics of fresh fish, spoilage of fish- microbiological,

physiological, biochemical.






TMFND-103 CO1. Construct an idea about basic concepts of food science, food sanitation and food

dispersion.

TMFND-103 CO2. Create a depth of knowledge about compositional, nutritional technological aspect

of plant and animal food.

TMFND-103 CO3. Understand the role of biological agents (microorganisms) in preservation of foods.

TMFND-103 CO4. Helps to prepare and design various preservation/processing technologies.

TMFND-103 CO5. Analyze the technological application of concepts on conventional Indian foods.

TMFND-103CO6. Apply various preservation methods in food industries.

References:

1. Roday,S. Food Science, Oxford publication, 2011.

2. B. Srilakshmi, Food science, New Age Publishers,2002

3. Meyer, Food Chemistry, New Age,2004

4. De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007

CO-PO Matrix Principles of Food Science TMFND-103

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

TMFND-103 CO1 1 - 1 1 1 1 1 1 1 1

TMFND-103 CO2 1 - - 1 1 1 1 1 1 1

TMFND-103 CO3 1 - 1 1 1 - 1 2 1 1

TMFND-103 CO4 1 - 1 1 1 1 1 1 1 -

TMFND-103 CO5 1 - 1 1 1 1 1 1 - 1

TMFND-103 CO6 1 - 1 1 1 1 1 2 1 -

Average CO

(TMFND-103) 1 0 1 1 1 1 1 1.33 1 1

Mode of Evaluation











Course Name Principles of Food Science lab


1) To study about different food quality based analysis

2) To know about food different packaging materials

3) To study different basic principles related to food analysis

PRACTICAL (Total topics -13 & Time- 26 hrs)

1. Introduction about equipment’s used in food technology lab.

2. To determine the moisture content of food sample.

3. To determine the total ash in given food sample/ grain.

4. Quality evaluation/inspection of different foods.

5. Study different types of browning reactions: enzymatic and non -enzymatic.

6. To determine of gluten content in different flour.

7. To study malting and germination.

8. Quality inspection of animal foods.

9. Study of different type of packaging materials

10. Study of BOD, COD

11. Demonstration of the Soxhlet method for determination of fat content

12. Demonstration of the Kjeldahl’s method for estimation of protein content

13. Estimation of salt content in brine


PMFND-103 CO1.Knowledge about different nature of food texture during processing

PMFND-103 CO2.Appraise about different applications in food preparation, preservation and analysis

PMFND-103 CO3.Demonstrate different methods of water purification and sanitation techniques

PMFND-103 CO4.Inculcate objectives of packaging and packaging materials i.e. flexible packaging,

high density polyethylene, low density polyethylene, polypropylene, nylon, ethylene vinyl acetate etc

References:

1. Roday,S. Food Science, Oxford publication, 2011.

2. B. Srilakshmi, Food science, New Age Publishers,2002

3. Meyer, Food Chemistry, New Age,2004

4. De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007





CO-PO Matrix Principles of Food Science PMFND-103

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

PMFND-103 CO1 1 - - 1 1 - 1 2 - -

PMFND-103 CO2 1 2 1 2 2 1 2 2 1 1

PMFND-103 CO3 1 - 2 1 1 1 1 1 1 -

PMFND-103 CO4 1 - 1 1 1 - 1 1 - -

Average CO

(PMFND-103) 1 2 1.33 1.25 1.25 1 1.25 1.5 1 1

Mode of Evaluation







Course Code TMFND -104 Credit 4


Course Name Human Physiology


1. To study morphology, structure and functions of various organs of the human body.

2. To Understand various homeostatic mechanisms and their imbalances.

3. To know about various tissues and organs of different systems of human body.

4. To Perform the hematological tests like blood cell counts, hemoglobin estimation,

bleeding/clotting time etc and also record blood pressure, heart rate, pulse and respiratory volume.


Digestive System introduction, Different parts of digestive system, Secretary and digestive.

functions of the salivary glands, functions of the stomach, functions of the pancreas, functions of the

liver and functions of the intestines, mechanism of absorption of carbohydrates, mechanism of

absorption of proteins, mechanism of absorption of fats, Cardiovascular system- Structure and function

of the heart, ECG, cardiac cycle, cardiac output, heart sounds, regulation of heart rate

Blood pressure, Factors affecting it and hypertension, Blood formation, composition, blood clotting and

homeostasis- formation and functions. Of plasma proteins, erythropoiesis, blood groups,

histocompatibility and blood indices. Immune system- cell mediated and humeral immunity. Activation

of WBCs and production of antibodies and role in inflammation and defense.

UNIT II (Total Topics -15 and Hrs-8)

Respiratory system- Structure of respiratory organs, uptake and delivery of respiratory gases

regulation of breathing, Laryngitis, pharyngitis bronchitis, asthma in brief. Reproductive system-

Structure and function, Structure and function of testis and ovaries, Menstrual cycle puberty,

menopause, breast, cervical cancer, menstrual disorders, infertility, Ultra sound imaging in brief.


Excretory System- Structure and function of kidneys, mechanism of urine formation

The role of the kidneys in water and electrolyte balance, renal stone, albumin urea, haematourea

Oedema, uremia, incontinence, Sensory System- General senses, types, structure and functions

Special senses olfaction, vision, gestation Equilibrium and hearing).


Endocrine System- structure, functions, syndromes resulting from hypo or hyperactivity of the

following glands: Thyroid, parathyroid, adrenal cortex, adrenal medulla, endocrine pancreas, pituitary.


Nervous system- Main divisions, structure and function of various parts of brain: brain stem, cerebral

cortex, cerebellum and diencephalon, structure and function of spinal cord





cerebrospinal fluid, cranial and spinal nerves, introduction to autonomic nervous system, Neuralgia,

sciatica, coma, poliomyelitis, EEC, CT in brief.


TMFND -104 CO1.Enhanced knowledge and appreciation of Anatomy and physiology

TMFND -104 CO2.Understand the functions of important physiological systems including the

cardio-respiratory, renal, reproductive and metabolic systems

TMFND -104 CO3.Interpret about the interaction of systems to yield integrated physiological

responses in human body

TMFND -104 CO4.Perform, analyses and report on experiments and observations in physiology

References:

1.Martini: Fundamentals of Anatomy and Physiology (6th & 7th Ed

2. Guyton, A.C. Text Book of Medical Physiology W.S. Saunders

3. Tortora’s Principles of ANATOMY & PHYSIOLOGY Global Edition 2017 By Gerard J Tortora

CO-PO Matrix Human Physiology TMFND -104


TMFND -104 CO1 1 - - - - - - 2 - -

TMFND -104 CO2 1 - 1 - - - - 2 1 1

TMFND -104 CO3 1 - 2 - - 1 1 1 1 1

TMFND -104 CO4 1 - - - - - 1 1 - 1

Average CO

(TMFND -104) 1 0 1.5 0 0 1 1.5 1.5 1 1.33

Mode of Evaluation








Programme Name MSC. Food Nutrition and Dietetics Programme Code 42



Course Name Human Physiology lab


1. To understand analysis of blood samples

2. To determine pH of saliva and urine samples

3. To evaluate use of Glucometer


1. Method of Blood Sampling.

2. Bleeding time of given Blood sample.

3. Clotting time of given blood sample.

4. Blood Cell count,

5. Blood group and Rh factor

6. Blood Pressure measurement

7. Pulse rate counting.

8. The ph of the urine

9. The ph of Saliva

10. Investigation of Saliva and maltase

11. Interpretation of OGTT

12. Use of Glucometer


PMFND -104 CO1.Understanding the concepts of bleeding time, clotting time, blood cell count

and blood sampling techniques

PMFND -104 CO2.Familiarize with measurement and interpretation of blood pressure, OGTT,

Glucometer, pulse rate counting

PMFND -104 CO3.Investigation of enzymes such as saliva enzyme, maltase

PMFND -104 CO4.Demonstrating pH analysis of saliva and urine

References: Bamji, M.S., Krishnaswamy K. Brahmam G.N.V. (Eds). (2017). Textbook of

Human Nutrition. 4th Edition. New Delhi: Oxford and IBH Publishing Co. Pvt. Ltd.

1. Cameron N. (2002). Human Growth and Development. USA: Academic Press, Elsevier

Science.

2. FAO/WHO/UNU (2004). Human Energy Requirements. Report of a Joint Expert

Consultation. Rome.

3. ICMR (2010). Nutrient Requirements and suggested Dietary Allowances for Indians

and its revised documents. New Delhi. ICMR.





CO-PO Matrix Human Physiology PMFND -104

Course

Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

PMFND104

CO1 1 - - - - - - 2 1 1

PMFND104

CO2 1 - - - - - - 2 1 1

PMFND104

CO3 1 - - - - 2 2 1 1

PMFND104

CO4 1 - - - - - 2 1 - 1

Average CO

(PMFND-104) 1 0 0 0 0 1 2 1.75 1 1

Mode of Evaluation






Programme Name MSC. Food Nutrition and Dietetics Programme Code 42



Course Name Instrumentation and Analytical Techniques


1. To acquire basic knowledge of preparation and standardization of solutions

2. To have sound knowledge of operation of chromatographic techniques

3. To gain knowledge about microscopic techniques

4. To impart knowledge about newer techniques as immunoassay and thermal analysis

UNIT- I (Total Topics- 12 and Hrs- 8)

Preparation of Chemical solutions: Preparation of solutions and their types. pH and Buffers:

Importance and measurement of pH. Water activity: its measurements and significance in food

quality, calibration and standardization of different instruments. Definition of sample and

sampling equipments

UNIT- II (Total Topics -11 and Hrs-8)

Chromatographic Techniques: General principles. Classification of Chromatographic

techniques Partition and adsorption chromatography. Paper, thin layer, gas liquid, ion exchange

and affinity chromatography. Gel filtration. Introduction to High Pressure Liquid

Chromatography.

UNIT- III (Total Topics-8 and Hrs-8)

Electrophoresis and Microscopic Techniques: General principles. Paper electrophoresis, Types

of gel electrophoresis, SEM , TEM, Compound microscope, Light microscope


Spectroscopy: Beers and Lambert’s law. Extinction coefficient. General principles of

colorimeters and spectrophotometers, Atomic spectroscopy, Emission spectroscopy, IR

spectroscopy. Flame photometer, FTIR.

UNIT-V (Total Topics-8 and Hrs-8)

Special techniques: Immunoassay techniques: Isotopic, non – isotopic and enzyme

immunoassays: surface tension: Enzymatic methods of food analysis: thermal methods in food

analysis (Differential scanning colorimetric and others)


TMFND-105 CO1. Understand the basic principles of analytical techniques as

chromatography, spectroscopy, microscopy and immunoassay.

TMFND-105 CO2. Demonstrate the coherent and systematic knowledge of research method

to deal with various sophisticated instruments such as HPLC, GLC, SEM, TEM, DSC and

FTIR

TMFND-105 CO3. Illustrate these techniques by utilizing theoretical as well as practical

exposure





TMFND-105 CO4. Inculcate the ability to solve the food products based scientific analytical

problems effectively.

TMFND-105 CO5. Estimate the appropriate analytical methods for quantification of

pigments, amino acids, fatty acids and many other bio-molecules.

TMFND-105 CO6. Application of advanced technologies for analysis of food products

References:

1. Walt Boyses, (2010). Instrumentation reference Book, elsevier Inc.

2. B C Nakra , K KChaudhry, (2004). Instrumentation Measurements and Analysis, Tata

McGraw-Hill Publishing Company Limited.

3. Jack Cazes, (2004). Ewing’s analytical Instrumentation Handbook, CRC Press Taylor

& Francis Group.

4. Bela G. Liptak, (1994). Analytical Instrumentation, Chilton Book Company.

CO-PO Matrix Instrumentation and Analytical Techniques TMFND -105

Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

TMFND -105

CO1 - 1 - - - - - 1 1 -

TMFND -105

CO2 - 2 1 - - - - 1 1 -

TMFND -105

CO3 - - 2 1 - - - - 1 -

TMFND -105

CO4 - - 1 2 - - - - 1 -

TMFND -105

CO5 - - - - - 1 - 1 1 -

TMFND -105

CO6 - - - - - 1 2 1 1 -

Average CO

(TMFND- 105) 0 1.5 1.33 1.5 0 1 2 1 1 0

Mode of Evaluation











Course Name Instrumentation and Analytical Techniques lab


1. To understand the operation of various sophisticated instruments

2. To perform analysis using chromatography techniques

3. To use the analytical knowledge in food analysis


1. Preparation of Solutions.

2. To perform the calibration of pH meter.

3. To study the HPLC.

4. To perform paper chromatography of pigment.

5. To study and perform thin layer chromatography of Sugar.

6. Separation of pigments by column chromatography.

7. Study of Gas chromatography.

8. To find ƛ max of Sugar / Protein using VU visible Spectrophotometer.

9. Preparation of Acidic and basic Buffer.

10. To perform SDS-PAGE for the separation of protein molecules.

11. To determine mineral content of flame-photometer


PMFND-105 CO1. Demonstrate the various chromatography analysis e.g. TLC, paper and

column chromatography for estimation of amino-acids and pigments.

PMFND-105 CO2. Estimation of food analytes by sophisticated instruments available at research

and development labs e.g. HPLC, GLC and flame photometer.

PMFND-105 CO3. Solve food analytical situations that may help to formulate quality food

products and develop product related to food.

PMFND-105 CO4. Propose new methods for analysis of food for industries and QC labs

References:

1. Walt Boyses, 2010. Instrumentation reference Book, Elsevier Inc.

2. B C Nakra, K K Chaudhry, 2004.Instrumentation Measurements and Analysis, Tata

McGraw-Hill Publishing Company Limited.

3. Jack Cazes, 2004. Ewing’s analytical Instrumentation Handbook, CRC Press Taylor &

Francis Group.

4. Bela G. Liptak, 1994. Analytical Instrumentation, Chilton Book Company.

5. Principle and techniques of Biochemistry and Molecular Biology, Keith Wilson and John

Walker, Cambridge University Press.

6. Biophysical chemistry principle and techniques. Upadhya Upadhya and Nath Himalayan

Publishing House





CO-PO Matrix Instrumentation and Analytical Techniques PMFND -105

Course

outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

PMFND -105

CO1 - 1 - 1 - - 1 1 1 -

PMFND -105

CO2 - 1 - 1 - - 1 1 1 -

PMFND -105

CO3 - - - - - - 2 - 1 -

PMFND -105

CO4 - - - 1 - - 2 - 1 -

Average CO

(PMFND-

105) - 1 - 1 - - 1.5 1 1 -

Mode of Evaluation






SEMESTER- II








Course Name Food Microbiology


1. To recall historical developments and scientific knowledge of food Microbiology

2. To understand role of microorganisms in disease related to food

3. To understand role of microorganisms in food spoilage

4. To understand and study use various microorganisms fir production of useful products in industry as

well as in daily life.

UNITS I Introduction (Total Topics- 5 and Hrs- 8)

History and development of Food microbiology, Microorganisms important in food microbiology: moulds,

yeast, bacteria, fungus, Algae, virus –general characteristics, classification, Morphology and importance,

Preparation of Pure Culture, Scope of Food Microbiology

UNIT II Microbial Spoilage (Total Topics- 12 and Hrs-8)

Bacterial Growth Curve, Indicator Microorganisms, Factors influencing microbial growth in food: Extrinsic

and intrinsic factors, Microbial spoilage of food. Chemical changes caused by the microorganisms during

spoilage, Spoilage of fish, meat, poultry, eggs, milk, fruits and vegetables, Detection of spoilage and

characterization.

UNIT- III Food Borne Disease (Total Topics -9 and Hrs-8)

Classification of food borne diseases, Food borne infections: Brucella, Bacilllus cereus, Clostridium

perfringens, Yersinia enterocolitica and Escherichia, Salmonella spp, Food intoxication: Staphylococcal

intoxication, Clostridial poisoning (Clostridium botulinum), Food adulteration and prevailing food standards

in India

UNIT-IV Food Preservation (Total Topics -12 and Hrs-8)

Principles of food preservation, preservation by use of high temperature, low temperature, drying and

desiccation, Chemical preservatives and additives, Preservation by radiation, High-Pressure Processing

Pulsed Electric Fields .Aseptic Packaging, sonication, Role of Bacteriophage in food Preservation

UNIT-V Applications of Food Microbiology (Total Topics -10 and Hrs- 8)

Beneficial Uses of Microorganisms in Food Intestinal Beneficial Bacteria-Concept of Prebiotics and

Probiotics, Genetically modified foods, Microorganisms as source of food: Single Cell Protein (SCP),

Mushrooms and food value of mushrooms, Fermented Food: wine, Beer, Tofu, Mofu, Sour curd, Pickles


TMFND-201 CO1. Assess the importance of food Microbiology for its sustainable development and use in

daily life.

TMFND-201 CO2. Utilization of historical developments and scientific knowledge of food microbiology

TMFND-201 CO3. Compare and examine the reason for spoilage of cereals, legumes, fruits and Vegetable,

milk egg etc.

TMFND-201 CO4. Familiarized with various kind of food born disease and their cause.

TMFND-201 CO5. Construct relationship between food microbiology and Food preservation for

application in industry





TMFND-201 CO5. Assess importance of various microorganisms in industries for production of useful

product such as vinegar, enzymes soya sauce etc.

References:

1. Frazier, W.C, Food Microbiology, McGraw Hill. New York, 2008, 4th edition

2. Prescott, L.M., Harley, J.P. and Klein, D.A. Microbiology, McGraw-Hill, NewYork, 1999, 4th edition.

3. Khetarpaul, N. Food microbiology, Daya publishing house, New Delhi, 2009.

4. Narayanan, L.M. and Mani,L. Microbiology. Aras Publications, Nagercoil.

5. Pelzar, H.J. and Rober, D. Microbiology 5th edition McGraw Hill. NewYork, 2009

CO-PO Matrix Food Microbiology TMFND-201

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO 1 PSO 2 PSO

3

TMFND-201 CO1 2

- - - - - -

2

- -

TMFND-201 CO2 2

- - - - - -

2

- -

TMFND-201 CO3 - 2

-

1 1

- -

2

- -

TMFND-201 CO4 2

- - - - -

2 2 2 2

TMFND-201 CO5 2

- - - - -

- 2

- -

TMFND-201 CO6 1

- - - - -

2 2

- -

Average CO

(TMFND- 201)

1.8 2

-

1 1 - 2 2

-

2

Mode of Evaluation


Component Sessional -1 Sessional -2 Assignments End Semester

Examination









Course Name Food Microbiology Lab


1. To understand working principle of various equipments use in microbiology

2. To learn about various staining Technique

3. To Understand Different platting technique and its procedure

4. To learn Sub culturing of microbes

Experiments: (Total Topics- 10 and Hrs- 30)

1. Study of different instruments used in food microbiology

2. Preparation of different media.

3. Preparation of Slants and Slabs

4. Study of different Plating Techniques and Serial dilution

5. Isolation of spoilage causing microbes from spoiled food

6. To count bacterial colony

7. Identification of isolated microorganisms by Staining

8. Study of Bacterial growth Curve

9. Preparation of Yogurt

10. Preparation of Sour curd


PMFND-201CO1. Identify the importance and learn working of various instruments used in microbiology

which help their utilization at industrial level

PMFND-201CO2. Analyze various food sample for presence of different microbes which help in address

various health issue related to food and use it for betterment of Society

PMFND-201CO3. Memorize different Staining technique which help in identifying and analyzing

different microbes

PMFND-201CO4. Apply various instrument and knowledge related to food microbiology for developing

products which provide health benefits Such as Curd , yogurt etc. at industrial level

References

1. Frazier, W.C, Food Microbiology, McGraw Hill. New York, 2008, 4th edition

2. Prescott, L.M., Harley, J.P. and Klein, D.A. Microbiology, McGraw-Hill, NewYork, 1999, 4th edition

3. Khetarpaul, N. Food microbiology, Daya publishing house, New Delhi, 2009

4. Narayanan, L.M. and Mani,L. Microbiology. Aras Publications, Nagercoil.

5. Pelzar, H.J. and Rober, D. Microbiology 5th edition McGraw Hill. NewYork, 2009





Mode of Evaluation


CO-PO Matrix Food Microbiology PMFND-201


PMFND-201

CO1

- 1 - 1 1 - - 2 - -

PMFND-201

CO2

2 - - - 1 2 - 1 - -

PMFND-201

CO3

- 1 - - - - - 2 - -

PMFND-201

CO4

2 2 2 1 1 - - 2 - -

Average CO

(PMFND- 201)

2 1.33 2 1 1 2 - 1.75 - -








Course Name Advance Nutritional Biochemistry


1. To understand role of various Biomolecules in human body

2. To Study about enzymes and its kinetics

3. To Understand metabolism of carbohydrates and other Biomolecules and its importance in body

4. To understand hormone and their regulation in human body along with disease associated with

them.

UNITS I Bio molecules (Total Topics- 11 and Hrs-8)

Over view of amino acids, proteins and carbohydrates. Lipids- Fatty acids, Triacylglycerol; glycerol

phospholipids, sphingolipid, sterols. Nucleic acids- Nucleotides, Nitrogenous Bases- Purines and

Pyramidine, different types of DNA and RNA.

UNIT II Carbohydrates Metabolism (Total Topics-4 and Hrs-10)

Glycolysis, Gluconeogenesis, Hexose monophoshate shunt. Citric acid cycle(TCA)

UNIT- III Lipids (Total Topics -7 and Hrs-8)

Fatty acids – synthesis of saturated and unsaturated, Triacylglycerol – synthesis

Phospholipids – synthesis, Lipoproteins – synthesis, Cholesterol – synthesis and regulation

UNIT-IV Hormones (Total Topics -5 and Hrs-6)

Target cell concept, Receptors, Classification of hormones. Signal transduction. Intracellular messengers.

UNIT-V Enzymes Classification (Total Topics -15 and Hrs-9)

The Michaelis-Menten equation-derivation and physiological significance, the double reciprocal plots,

enzyme inhibition, turn over number of enzymes, negative and positive cooperativity, zymogens,

Isoenzyme, abzymes, ribozymes. Lock and key & induced fit theories. Coenzyme, Classifications, function

of various types, structure of NAD+, NADP+, FAD & FMN


TMFND-202 CO1. Construct relationship between food Chemistry and Food Technology for

application in industry

TMFND-202 CO2. Familiarize with structure, composition and properties of carbohydrates, lipids DNA

etc. for better use in industry and maintain food ethics

TMFND-202 CO3. Analyze different type of enzymes and their role in food industry, human body and

diseases related to enzymes which help to develop proper scientific knowledge

TMFND-202 CO4. Understand digestion, absorption metabolism of carbohydrates and lipids in human

body

TMFND-202 CO5. Understand role of hormones in human body and relation between disease and diet

and creating awareness for the betterment of society

References:

1. Lehninger, D, Principles of Biochemistry, New York W.H. Freeman, 2004, 4th edition

2. Satayanarayana,U and Chakrapani, U, Biochemistry, Elsevier,2017, 5th Edition





3. Biochemistry by LubertStryer. Publisher:WH Freeman; Edition VI.

4. Harper’s illustrated Biochemistry by Robert K. Murray, David A Bender, Kathleen M. Botham,

Peter J. Kennelly, Victor W. Rodwell, P. Anthony Weil. Publisher: McGraw Hill; Edition 28.

5. Biochemistry by Donald Voet and Judith Voet. Publisher: John Wiley and sons; Edition: II

Biochemistry by Mary K.Campbell& Shawn O.Farrell. Publisher: Cenage Learning. Edition

CO-PO Matrix Advance Nutritional Biochemistry TMFND-202

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO 1 PSO 2 PSO 3

TMFND-202

CO1

1 - - - - - - 1 - -

TMFND-202

CO2

1 - - - - 2 1 1 - -

TMFND-202

CO3

2 - 2 - - - - 1 - -

TMFND-202

CO4

2 - 2 - - - - 1 - -

TMFND-202

CO5

2 - 2 - - - - 1 - -

Average CO

(TMFND 202)

1.6 - 2 - - - 1 1 - -

Mode of Evaluation











Course Name Advance Nutritional Biochemistry lab


1. To understand and learn various test for qualitative estimation of protein.

2. To understand and learn various test for qualitative estimation of carbohydrates.

3. To learn various working condition for enzymes

4. To learn about working principle and predation of spectrophotometer and electrophoresis.

Experiments: (Total Topics- 10 and Hrs-20)

1. Separation of bio molecules by electrophoresis.

2. Qualitative analysis of sugars.

3. Qualitative Estimation of carbohydrate

4. Qualitative Estimation of Protein

5. To study the principle of spectrophotometer and verify Beer’s law.

6. Quantitative estimation of DNA/RNA.

7. Quantitative estimation of protein using spectrophotometer.

8. To plot absorption spectrum of DNA and protein and find ʎmax.

9. To perform biochemical assay of an enzyme under optimal conditions.

10. To study the effect of pH/temperature/heavy metals/ on the activity of enzymes (any one factor).


PMFND-202 CO1. Identify different food samples for presence of sugar and its type which help in

modifying diet of patients dealing with various health issues.

PMFND-202 CO2. Identify different food samples for presence of protein and its type which help in

modifying diet of patients dealing with various health issues.

PMFND-202 CO3. Analyze effect of different time, Ph and other factor on enzyme activity

PMFND-202 CO4. Recite principle and application of Spectrophometer and utilize it for analysis of various

samples.

References:

1. Lehninger, D, Principles of Biochemistry, New York W.H. Freeman, 2004, 4th edition

2. Satayanarayana,U and Chakrapani, U, Biochemistry, Elsevier,2017, 5th Edition

3. Biochemistry by LubertStryer. Publisher:WH Freeman; Edition VI.

4. Harper’s illustrated Biochemistry by Robert K. Murray, David A Bender, Kathleen M. Botham,

Peter J. Kennelly, Victor W. Rodwell, P. Anthony Weil. Publisher: McGraw Hill; Edition 28.

5. Biochemistry by Donald Voet and Judith Voet. Publisher: John Wiley and sons; Edition: II

Biochemistry by Mary K.Campbell& Shawn O.Farrell. Publisher: Cenage Learning. Edition





CO-PO Matrix Advance Nutritional Biochemistry PMFND-202


PMFND-202 CO1 2 - - - - - 2 2 - 2

PMFND-202 CO2 2 - - - - - 2 2 - 2

PMFND-202 CO3 - 1 - - - - - 2 - -

PMFND-202 CO4 - 1 2 - - - - 1 - -

Average CO

(PMFND- 202)

1 1 2 - - - 2 1.75 - 2

Mode of Evaluation









Course Name Public Nutrition


1) To provide knowledge about different nutrient deficiency in human body

2) To provide knowledge about different deficiency diseases caused by nutrient deficiency in body

3) To give knowledge about different National Nutrition Policy and Programmes in India

Unit-I (Total topics -6 & Time- 8 hrs)

Prevalence, etiology, biochemical and clinical manifestation and preventive measures for: Protein calories

Malnutrition, Vitamin A deficiency, Iron deficiency Iodine deficiency, Fluorine Deficiency and Toxicity

Unit-II (Total topics -6 & Time- 8 hrs)

Prevalence, etiology, biochemical and clinical manifestation and preventive measures for Rickets,

Osteomalacia, Osteoporosis, Beri-beri, Pellagra, Scurv

Unit III (Total topics -10 & Time- 8 hrs)

Factors affecting food production & conservation- Per capita food availability and consumption, poverty,

family planning, social & cultural values, education, Nutrition surveillance.

Unit IV(Total topics -4 & Time- 8 hrs)

Assessment of Nutritional status of the Community

a. Clinical,

b. Biochemical

c. Anthropometric measurements

d. Dietary surveys

Unit V (Total topics -6 & Time- 8 hrs)

Nutritional Programmes for improvement of Nutritional status, National Nutrition Policy, Nutrition

Education Programs their Methods Planning and execution, Evaluation and follow up


TMFND-203 CO1. Construct an idea about basic concept of different diseases, their prevalence, etiology,

symptoms and preventive measures

TMFND-203 CO2. Create a depth of knowledge about deficiency diseases

TMFND-203 CO3. Understand the role of awareness about particular deficiency diseases and their

preventions

TMFND-203 CO4. Helps to prepare and design various preventions regarding disease

TMFND-203 CO5. Analyze the symptoms of the deficiency disease

TMFND-203 CO6. Apply various preventive measures to cure or prevent particular deficiency disease

References:

1. Jelliffe DB. The Assessment of the Nutritional Status of the Community. WHO

Monograph.World Health Organization, Geneva 1966; 53.





2. Jelliffe DB &Jelliffe E F P (1989). Community nutritional assessment with special

reference to less technically developed countries. Oxford Medical Publications. Oxford

University Press, Oxford, UK

3. Gibson R S. (2005). Principles of Nutritional Assessment. 2nd ed. Oxford University

Press.

CO-PO Matrix Public Nutrition TMFND-203


TMFND-203 CO1 1 - 1 - - 1 1 1 - 2

TMFND-203 CO2 1 - 1 - - 1 1 1 1 2

TMFND-203 CO3 1 - 1 - 1 1 1 2 1 2

TMFND-203 CO4 1 - 1 - 1 1 1 2 1 2

TMFND-203 CO5 1 1 1 1 1 1 1 1 1 1

TMFND-203 CO6 1 - 1 1 1 1 1 1 1 1

Average CO

(TMFND-203) 1 1 1 1 1 1 1 1.33 1 1.67

Mode of Evaluation











Course Name Public Nutrition lab


1) To provide knowledge about different nutrition based questionnaire preparation techniques

2) To provide knowledge about survey method in local community and peoples regarding

improvement of nutritional status

3) To give knowledge about case study, diet plan and different visits regarding improvement

of nutritional status of the local community

PRACTICAL (Total topics -10 & Time- 30 hrs)

1. Visit nearest hospital and diet plan as per case study of patients

2. Visit nearest Anganwadi centers

3. Prepare Audio-visual aids for local community

4. Anthropometric Assessment of local community by using questionnaire tool

5. Case studies of patients in given hospital

6. One Community visit and awareness program with their write up

7. Provide nutritional demonstration and tips to school going children

8. Preparation of low cost recipe for below poverty line

9. Preparation and effective use of aids for nutrition education

10. Nutritional BMI fair to check weight and height of local people


PMFND-203 CO1. Construct an idea about basic concept of preparation of questionnaire tool,

case study, survey and local visits regarding improvement of nutritional status of local community

PMFND-203 CO2. Create a depth of knowledge about deficiency diseases

PMFND-203 CO3. Prepare and design diet plan regarding disease and deficiency

PMFND-203 CO4.Apply various preventive measures and tools like Audio-visual aids,

Anthropometric assessment to cure or prevent particular deficiency disease

References:

1. Jelliffe DB. The Assessment of the Nutritional Status of the Community. WHO


2. Jelliffe DB &Jelliffe E F P (1989). Community nutritional assessment with special



3. Gibson R S. (2005). Principles of Nutritional Assessment. 2nd ed. Oxford University

Press.





CO-PO Matrix Public Nutrition PMFND-203

Course


PMFND-203

CO1 1 1 1 1 1 1 1 1 1 1

PMFND-203

CO2 1 - 1 1 - 1 2 2 1 2

PMFND-203

CO3 1 - 2 1 1 1 1 1 - 2

PMFND-203

CO4 1 - 1 1 - 1 1 1 - 2

Average CO

(PMFND-

203) 1 1 1.25 1 1 1 1.25 1.25 1 1.75

Mode of Evaluation






Programme Name MSc Food Nutrition and Dietetics Programme Code 42

Course Code TMFND 204 Credit 4

Year/Sem ½ L-T-P 4-0-0

Course Name Therapeutic Nutrition and Dietetics


1. To understand concept of nutrition, dietetics for meal planning.

2. To grasp about different disease, etiology and preventive measures.

3. To compare acute and chronic diseases and differentiate their treatments.

4. To prepare diet chart for betterment of society.

5. To design preventive measures for degenerative disease and diet chart preparation


Adaptation of normal diet, progressive diet - General & Modified Diets.Nutritional support - special feeding

methods.

UNIT II (Total Topics- 22 and Hrs- 8)

Incidence, etiology, pathology & metabolic aberrations, clinical manifestation, complications, dietary

management &counseling of following diseases. Surgery & burns, trauma, Gastro - intestinal: peptic ulcer,

ulceratives colitis, diarrhea, dysentery. Liver & Gall bladder: hepatitis, liver cirrhosis, hepatic coma, stone.

Allergy

UNIT- III (Total Topics- 13 and Hrs- 8)

Etipatho physiology, metabolic & clinical aberrations, complications, prevention and dietary management of:

Cardiovascular, Renal: ARF, CRF, nephritic syndrome, glomerulonephritis, renal stone, ESRD, dialysis,

overview of kidney transplant. Metabolic - Diabetes, Gout, Neurological disorders.

UNIT-IV (Total Topics- 15 and Hrs- 8)

Disorders including inborn errors of metabolism & their nutritional management-Abnormal hemoglobin,

thalasemia, deficiency of Blood clothing factor, Phenyl ketonuria, Albinism, Alkaptonuria, Galactosemia,

Lactose intolerance, Cretinism with goitre, wilson’s disease, Menke’s disease., Alcoholism.

UNIT-V (Total Topics- 10 and Hrs- 8)

Diet, nutrient and drug interaction: effect of drugs of ingestion, digestion, absorption and metabolism of

nutrients, effect of drug dose on food, nutrient sand nutritional status.


TMFND-204 CO1. Understand concepts of nutrition and dietetics for meal planning.

TMFND-204 CO2. Appraise about different diseases, etiology and preventive measures.

TMFND-204 CO3. Compare acute and chronic diseases and differentiate their treatments.

TMFND-204 CO4. Prepare diet chart for betterment of society.

TMFND-204 CO5. Hands on experience in design preventive measures for degenerative disease and diet

chart preparation

References:





1. Gibney M.J., Margetts, B.M., Kearney, J. M. Arab, I., (Eds) (2004) Public Health Nutrition,NS

Blackwell Publishing.

2. IFCT (2017). Indian food composition table, NIN.

3. Ross A C. (2012) Nutrition in health and disease, Lippincott Williams & Wilkins.

4. Shils ME. (1988) Nutrition in health and disease, (Eds), Lippincott Williams & Wilkins

5. Park, K. (2017) Park’s Textbook of Preventive and Social Medicine, 24th ed. Jabalpur M/s.

BanarsidasBhanot

6. Dietary Guidelines for Indians (2011). Dietary Guidelines for Indians: A manual .second Edition ,

NIN.

CO-PO Matrix Therapeutic Nutrition and Dietetics TMFND 204

Course outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

TMFND 204 CO1 3 2 1 1 - - - 3 - 2 -

TMFND 204 CO2 3 2 2 1 - - - 3 - 2 -

TMFND 204 CO3 3 2 3 1 - - - 3 2 -

TMFND 204 CO4 3 2 2 1 - - - 3 - 2 -

Average CO

(TMFND-204)

3 2 1 - - - 3 - 2 -

Mode of Evaluation








Programme Name MSc Food Nutrition and Dietetics Programme Code 42

Course Code PMFND 204 Credit 2


Course Name Therapeutic Nutrition and Dietetics Lab


1. To understand concept of nutrition, dietetics for meal planning.

2. To grasp about different disease, etiology and preventive measures.

3. To compare acute and chronic diseases and differentiate their treatments.

4. To prepare diet chart for betterment of society.

5. To design preventive measures for degenerative disease and diet chart preparation

UNITS I (Total Topics- 11 and Hrs- 33)

1. Preparation and modification of normal diet as per activity.

2. Planning, Calculation, Preparation, evaluation & dietary counseling for obese patients

3. Planning, Calculation, Preparation, evaluation & dietary counseling for burn patients.

4. Planning, Calculation, Preparation, evaluation & dietary counseling for Lactose intolerance patients

5. Therapeutic modification of normal diet as per different disease. (peptic ulcer, ulcerative colitis,)

6. Therapeutic modification of normal diet for Liver & Gall bladder: hepatitis, liver cirrhosis, hepatic

coma, stone patients.

7. Preparation of diet counseling aids for viral fever and disorders.

8. Diet plan and modification in cancer patients.

9. Therapeutic modification of normal diet as per different disease diarrhea, dysentery.

10. Meal planning of Cardiovascular, Renal: ARF, CRF patients.

11. Therapeutic modification of normal diet for Diabetes type 1and 2 disease


PMFND 204 CO1. Knowledge of Preparation, Calculation, and modification of normal diet as per activity

and critical condition

PMFND 204 CO2. Understand Therapeutic modification of normal diet as per various diseases

PMFND 204 CO3. Construct various diet plan and modification in cancer patients

PMFND 204 CO4. Compare various therapeutic modification of normal diet for diabetes type 1and 2

disease

References:

1. Gibney M.J., Margetts, B.M., Kearney, J. M. Arab, I., (Eds) (2004) Public Health Nutrition,NS

Blackwell Publishing.

2. IFCT (2017). Indian food composition table, NIN.

3. Ross A C. (2012) Nutrition in health and disease, Lippincott Williams & Wilkins.

4. Shils ME. (1988) Nutrition in health and disease, (Eds), Lippincott Williams & Wilkins

5. Park, K. (2017) Park’s Textbook of Preventive and Social Medicine, 24th ed. Jabalpur M/s.

BanarsidasBhanot





6. Dietary Guidelines for Indians (2011). Dietary Guidelines for Indians: A manual .second Edition ,

NIN.

CO-PO Matrix Therapeutic Nutrition and Dietetics PMFND 204

Course

outcome


PMFND 204

CO1

1 2 - - - 2 - 2 - - 3

PMFND 204

CO2

1 2 - - - 2 - 2 - - 3

PMFND 204

CO3

1 2 - - - 2 - 2 - - 3

PMFND 204

CO4

1 2 - - - 2 - 2 - - 3

Average CO

(PMFND-204)

1 2 - - 2 - 2 - - 3

Mode of Evaluation









Course Name Computer application in Food Nutrition


1. To emphasize the importance of automation and computerization in the food and nutrition

industry.

2. To understand the computerization techniques and applications of CAD/CAM, Robotics,

nanotechnologies, instrumentation etc. in industries.

3. To do things best under the given circumstances by using Operation Research Strategies like

(CPM, PERT, CPS, Waiting Models and Queuing Systems) to get optimized results.

4. To Provide you with understanding of the role of Artificial Intelligence, Expert Systems and

Decision Models in managerial decision-making.


Importance of Computerization and IT in Food Industries: Computers, operating environments

and information systems for various types of food industries, Principles of Communication.

UNIT II (Total Topics -6 and Hrs- 8)

Role of Computer in Optimization: Introduction to operation Research, Computer Oriented

Algorithmic approach, Queuing systems and waiting models, PERT, CPM, CPS.

UNIT- III (Total Topics -8 and Hrs- 8)

Food Process Modeling and Simulation: CAD and CAM in Food Industry, instrumentation,

process Control, inventory Control, Automation, Robotics, Expert system, artificial intelligence.


TMFND-205 CO1. Understand the importance of computerization in industries.

TMFND-205 CO2. Understand techniques of CAD/CAM, Robotics and Automation and their

application.

TMFND-205 CO3. Illustrate the importance of Operations Research and mathematical tools for

solving problems.

TMFND-205 CO4. Discuss the CPM- PERT models and apply them to real-life problems.

References:

1. Operation Research by A.M Natarajan, P.Balasubramani, A. Tamilaravari, Pearson 2005.

2. Operation Research by Heera and Guta, S.Chand.

3. CAD/CAM by Vikram Sharma

4. “Introduction to Robotics: Analysis control, Application” by Saeed B Niku





CO-PO Matrix Computer application in Food Nutrition TMFND-205

Course

outcome


TMFND-205

CO1 - 1 - 1 - - - - - -

TMFND-205

CO2 - 1 - 2 1 2 1 - - -

TMFND-205

CO3 - - 1 2 2 2 - - - -

Average CO

(TMFND-205) - 0.6 0.3 1.6 1 1.3 0.3 - - -

Mode of Evaluation











Course Name Computer Application in Food Industry (LAB)


1. To evaluate the fundamentals of computer system tools and operating system.

2. To provide the knowledge about windows operations.

3. To provide knowledge about MS-office (MS-word, Excel, Power point)

Practical ( Total: 8 and hours: 16)

1. Lab based on basics of computational skills

2. Defined project will be done by the student and evaluated by the instructor Document preparation

3. Slide presentation

4. Familiarizing with the operating system ,

5. control panel , networking configuration , firewall setting

6. Spreadsheet handling, working with worksheet ,

7. Basic function , formula : F test , T test , average, ANNOVA test on excel worksheet

8. Creating chart, tables and graphs


PMFND-205 CO1. Illustrate the fundamental of windows operating system and the basic operations of

operating system

PMFND-205 CO2. Evaluate the basic concepts of spreadsheets, formulas and shortcut keys

PMFND-205 CO3. Create word documents and presentations for an academic and business purposes

References:

1. Sinha, P.K and Priti/Computer fundamentals/BPB/2003/Sixth edition.

2. Galvin and Gagne, P.B and Greg / Operating system concepts/Wiley/2012/ Nineth edition

CO-PO Matrix Computer application in Food Nutrition PMFND-205


PMFND-205

CO1 - 1 - 1 - - - - - -

PMFND-205

CO2 - 1 - 2 1 2 1 - - -

PMFND-205

CO3 - - 1 2 2 2 - - - -

Average CO

(PMFND-205) - 0.6 0.3 1.6 1 1.3 0.3 - - -

Mode of Evaluation






SEMSETER-III






Course Code TMFND-301 (1) Credit 4


Course Name Institutional Food Service & Project Entrepreneurship Management


1. To understand the various types of catering

2. To understand selection of fresh food substitutes

3. To understand about project management

UNIT-I : Food Service Industry & Physical Plant (Total Topics -15 and Hrs- 8)

Types of catering - history of development - commercial - Hotel, Motel, Restaurant, Cafeteria and Chain

hotels, Welfare - Hospital, School lunch, Residential establishment and Industrial catering, Transport -

Air, Rail, Sea and Space, Miscellaneous - Contract and outdoor.

PHYSICAL PLANT-Place of art - Importance of good taste - objectives of Interior design. Design

elements - types of design - principles of design - Harmony, Proportion, balance rhythm and emphasis.

Layer of food service units - Planning of areas as work units with relevant spacing.

UNIT-II: Quantity Food Purchase (Total Topics -15 and Hrs- 8)

Standards for selection of fresh food substitutes in the form of convenience or ready prepared food

purchase and storage. Quantity food preparation: Menu planning - Indian and Western - standardization

and standardized recepies portion control. Effective use of left over. . Quantity Food Service: Types -

their objectives, styles of service - Waiter of waitress service, counter service - snack bar, buffet service,

Banquet and Vending.

UNIT-III Principles of Resource Management (Total Topics -20 and Hrs- 8)

Definition, Management Process - planning, controlling evaluating goals, values and standards. Decision

making: concepts, types of decisions, steps in decision making, methods of resolving conflicts. Resource

Management - Classification, characteristics, factors affecting the use of resources.

Management of time, energy and money - Time management - Time norms, plans and time management.

Energy management - Fatigue - types and causes of fatigue - principles and techniques Mundel’s class of

changes - work simplification. Personal management, recruitment and selection.Induction, training -

Supervision and Dismissal of employees - Legal controls - Labour policies and welfare measures.

Money management: Types of income - management process applicable to money - planning, controlling

and evaluating - the use of income - elements of buymanship. Cost control, food cost, labour overheads

and projects. he computer in catering: Use of computer for the control of stock, recipes and menus.

UNIT-IV Food Projects (Total Topics -20 and Hrs- 8)

Introduction: Project - definition, features, types, infrastructure creation-a special type of projects,

significance of infrastructure in economic development, bottlenecks in the infrastructure creation, Project

Identification: Idea generation, Project screening, Feasibility study. The advantages and disadvantages of

starting your business –The advantages and disadvantages of buying all existing business – Critical areas

to be examined while buying all





existing business - Determining the value of a business – Financial Record Keeping – Profit Planning

& Cost Control, Project costing: Breakdown structure of the project, cost estimation of the project, factor

affecting the cost of the project, Costing with alternative configurations/specifications. Project Appraisal

: technical appraisal, marketing appraisal, legal and environment appraisal, financial appraisal- cost

estimation of the project and evaluating project using pay back and NPV, Detailed project report –

introduction, Introduction to SCBA, Introduction ,types , characteristics of Entrepreneur . Funding

agencies, type of project, how to start a start-up project.

Unit V Project Management (Total Topics -15 and Hrs- 8)

Arrangement of funds : Traditional sources of financing – Equity shares, preference shares,

Debentures/bonds, loan from financial institutions- Loan syndication and consortium finance;

Alternative sources of financing- Foreign Issue, FDI & FII, ECB, Private equity, Securitization, BOT

projects, PPP, Venture capital / Incubation fund, Franchising etc; Role played by various Financial

Institutions like IDBl, ICICI and IFCI : Special Role played by SIDBI and Commercial Banks –

Approval of term loan applications by Commercial Banks – How to decide about a suitable agency for

assistance Role played by SFCR and NSIC; Project Implementation : Project contracts – Principles,

practical aspects of contacts, legal aspects of project management, global tender, Negotiation for

projects, Project insurance, Human resource management &network analysis .


TMFND-301 (1) CO1. Understand various hotel, motel, and welfare residential establishment for

Industrial catering.

TMFND-301 (1) CO2. Knowledge of quantity food preparation.

TMFND-301 (1) CO3. Design cost control project, Entrepreneur development for food service

industry.

TMFND-301 (1) CO4. Create various resources for development detailed food project report.

References:

1. Bennion, M and Hughes, D. 1975 - Introductory foods, Macmillan Publishing Co. Inc-New York.

2. Brich, C.G Spencer, M. and Cameron, A.G. 1977 - Food Science, 2nd edition, pergamon press,

New York.

3. Pechkam, G.C. 1979 - Foundations of food preparation the Macmillan Publishing Co., New York.

4. Swaminathan, M. 1979, Food Service and Experimental Foods, Ganesh & Co., Madras.

5. ManayShakunthala, N and Shadakshaiswamy, M 1987 - Foods, Fats & Principles. Willey Eastern

Ltd. New Delhi, Bangalore.

6. Mydambi, S.R. and Rao S.M. 1986 - Food Science, Wiley Eastern Ltd. New Delhi. Bangalore.

7. P.Gopalkrishnan& V.E. Ramamoorthy, Text book of Project management

8. N. Singh , Project management & control, (Himalaya pub.)

9. B.M. Patel , Project management , (Vikas Pub.) 2000





CO-PO Matrix Institutional Food Service & Project Entrepreneurship Management TMFND-

301 (1)

Course

outcome


TMFND-

301 (1) CO1

2 3 3 2 2 3 2 3 3 3 3

TMFND-

301 (1) CO2

2 - - - 1 - - - - - -

TMFND-

301 (1) CO3

2 3 2 3 - 3 3 - 2 3 2

TMFND-

301 (1) CO4

2 - - - 3 - - 2 - - -

Average CO

TMFND-

301 (1)

2 3 2.5 2.5 2 3 2.5 2.5 2.5 3 2.5

Mode of Evaluation









Course Code PMFND-301 (1) Credit 2


Course Name Institutional Food Service & Project Entrepreneurship Management

Lab

Objectives of the course:

1. To prepare nutritious food

2. To prepare baked food and evaluate sensory quality and cost

3. To evaluate drying kinetics of vegetables

PRACTICALS (Total Topics - 9 and Hrs - 27)

1. Preparation of dhabha/ cafeteria/ food for 20 people

2. Preparation of take away food

3. Preparation and supply of packed bakery/preserved food and calculate profit/loss

4. Organise food fair based on nutritious healthy food

5. Report writing on rural visit

6. Sensory evaluation

7. Dehydration of fruits in sugar syrup

8. Drying Kinetics of vegetables using cabinet drier

9. Determination of moisture content


PMFND-301 (1) CO1. Knowledge of dhaba/cafeteria food pattern.

PMFND-301 (1) CO2. Assess the pattern of take away food.

PMFND-301 (1) CO3. Evaluate sensory and proximate values of food.

PMFND-301 (1) CO4. Compare different fruit preservation techniques.

References:

1. Bennion, M and Hughes, D. 1975 - Introductory foods, Macmillan Publishing Co. Inc-New

York.

2. Brich, C.G Spencer, M. and Cameron, A.G. 1977 - Food Science, 2nd edition, pergamon press,

New York.

3. Pechkam, G.C. 1979 - Foundations of food preparation the Macmillan Publishing Co., New

York.

4. Swaminathan, M. 1979, Food Service and Experimental Foods, Ganesh & Co., Madras.

5. ManayShakunthala, N and Shadakshaiswamy, M 1987 - Foods, Fats & Principles. Willey

Eastern Ltd. New Delhi, Bangalore.

6. Mydambi, S.R. and Rao S.M. 1986 - Food Science, Wiley Eastern Ltd. New Delhi. Bangalore.

7. P.Gopalkrishnan& V.E. Ramamoorthy, Text book of Project management

8. N. Singh , Project management & control, (Himalaya pub.)

9. B.M. Patel , Project management , (Vikas Pub.) 2000





CO-PO Matrix Institutional Food Service & Project Entrepreneurship Management

PMFND-301 (1)

CO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4

PMFND-

301 (1)

CO1

2 3 - 3 3 - 2 - - 2 -

PMFND-

301 (1)

CO2

- - - - - - - - - - -

PMFND-

301 (1)

CO3

3 - 2 2 - 2 3 2 3 - 3

PMFND-

301 (1)

CO4

- - - - - - - - - - -

Average

CO

PMFND-

301 (1)

2.5 3 2 2.5 3 2 2.5 2 3 2 3

Mode of Evaluation






Programme

Name

M.Sc. Food Nutrition and Dietetics Programme Code 42

Course Code TMFND-301(2) Credit 4


Course Name Nutraceuticals and Functional Foods


• To develop comprehensive understanding of different nutraceuticals and functional foods

• To understand the potential of various functional foods in promoting human health

• To understand the nutraceuticals and functional foods as legal aspects.

UNITS I Introduction (Total Topics- 9 and Hrs- 8)

Background, status of nutraceuticals and functional food market, definitions, difference between

nutraceuticals and functional foods, types of nutraceutical compounds and their health benefits, current

scenario.

UNIT II Nutraceuticals (Total Topics- 13 and Hrs-8)

Types of nutraceutical compounds – Phytochemicals, phytosterols and other bioactive compounds, peptides

and proteins, carbohydrates (dietary fibers and oligosaccharides), prebiotics, probiotics and synbiotics,

lipids (Conjugated Linoleic Acid and omega-3 fatty acids), vitamins and minerals; their sources and role in

promoting human health.

UNIT- III Functional Foods (Total Topics -17 and Hrs-8)

Cereal and cereal products, Milk and milk products, egg, oils, meat and products, sea foods, nuts and

oilseeds, functional fruits and vegetables, herbs and spices, beverages (tea, wine etc), Fermented foods –

their health benefits and role in conditions like cardiovascular diseases, hypertension, diabetes etc. Future

prospects of functional foods and nutraceuticals and their potential for use in improving health.

UNIT-IV Legal Aspects (Total Topics -8 and Hrs-8)

Stability of nutraceuticals. Safety, Consumer acceptance and assessment of health claims, labeling,

marketing and regulatory issues related to nutraceuticals and functional foods.


TMFND 301 (2) CO1.Understand the basic functions, types and health benefits of nutraceuticals and

functional foods.

TMFND 301 (2) CO2.Recite knowledge about different nutraceuticals foods like phytochemicals,

Carbohydrates, protein, fats, vitamin and minerals with their source.

TMFND 301 (2) CO3.Recite knowledge about different functional foods and their health benefits like

cereals, milk, sea foods and fermented foods.

TMFND 301 (2) CO4.Gain knowledge about safety, consumer acceptance and legal aspects of

nutraceuticals and functional foods.

References:

1. Wildman REC, Handbook of Nutraceutical and Functional Foods, CRC Press 2001

2. Ghosh D et al, Innovations in Healthy and Functional Foods, CRC Press 2012

3. Pathak YV, Handbook of nutraceuticals Volume 2, CRC Press 2011

4. Various journals of food technology, food science and allied subjects.





5. Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh& Co.London.

6. Advances in Food and Nutrition Research. Elsevier Book Series.


CO-PO Matrix NUTRACEUTICALS AND FUNCTIONAL FOODS TMFND-301 (2)

Course

outcome


TMFND 301

(2) CO1

1 - - 1 - - - 1 - 2

TMFND 301

(2) CO2

1 - - - - - - 1 - 1

TMFND 301

(2) CO3

1 - - - - - - 1 - 1

TMFND 301

(2) CO4

1 - 1 - - 1 1 1 - 1

Average CO

TMFND 301

(2)

1 - 1 1 - 1 1 1 - 1.25

Mode of Evaluation









Course Code PMFND- 301 (2) Credit 2


Course Name NUTRACEUTICALS AND FUNCTIONAL FOODS Lab


1. To understand and learn about various nutraceuticals and functional foods.

2. To learn various tests for qualitative aspects.

3. To understand/learn the study of anti-nutritional factors in our foods.

Experiments (Total Topics- 10 and Hrs- 36) 1. Identification of various nutraceuticals and functional foods available in the market

2. Estimation of chlorophyll content of green vegetable

3. Determination of lycopene in fruit/vegetable

4. Determination of total pectin in plant material

5. Estimation of crude fibre/dietary fibre content in cereals and their products

6. Estimation of anthocyanins in food sample

7. Preparation and evaluation of probiotic/prebiotic foods

8. Determination of vitamin C in given food.

9. Determination of beta-carotene in given food.

10. Study of anti-nutritional factors in foods.


PMFND- 301 (2) CO1. Identify different nutraceuticals and functional foods.

PMFND- 301 (2) CO2. Analysis different methods to determinate nutraceutical and functional property in the

foods.

PMFND- 301 (2) CO3. Identify the anti-nutritional factors in the food.

PMFND- 301 (2) CO4. Identify the benefits and harmful effect of nutraceutical and functional foods in the diet.

References:

1. Ranganna S.1986. Handbook of analysis and quality control for fruits and vegetable products, Tata McGraw-

Hill publishing company limited, Second edition


CO-PO Matrix NUTRACEUTICALS AND FUNCTIONAL FOODS PMFND-301 (2)


PMFND- 301 (2)

CO1

1 - - 1 - - 1 1 - 1

PMFND- 301 (2)

CO2

1 1 - 1 - - 1 1 - 1

PMFND- 301 (2)

CO3

1 - 1 - - - 1 1 - 1

PMFND- 301 (2)

CO4

1 - - - - - 1 1 - 1

Average CO

PMFND- 301 (2)

1 1 1 1 - - 1 1 - 1





Mode of Evaluation






Programme Name M.Sc Food Nutrition and Dietetics Programme Code 42



Course Name Food Quality & Sensory Evaluation


1. To study importance of food quality attributes

2. To get familiarized with all requirements in sensory analysis

3. To study the mechanism and different techniques involved in sensory perception

UNIT - I (Total Topics - 6 and Hrs – 6)

Definition, Concept of quality: Quality attributes- physical, chemical, nutritional, microbial, and

sensory; their measurement and evaluation.

UNIT - II (Total Topics - 4 and Hrs - 6)

Introduction to sensory analysis; general testing conditions, Requirements of sensory laboratory;

organizing sensory evaluation programme.

UNIT - III (Total Topics - 10 and Hrs - 8)

Selection of sensory panellists; Factors influencing sensory measurements; Sensory quality

parameters -Size and shape, texture, aroma, taste, color and gloss; Detection, threshold and dilution

tests.

UNIT - IV (Total Topics - 8 and Hrs - 12)

Taste measurement, Measurement of colour; Munsell colour system, CIE colour system, Hunter

colour system, spectrophotometer and colorimetric etc. Odour measurement using different

techniques – primitive to recent techniques. Merits and demerits of each method.

UNIT - V (Total Topics - 8 and Hrs - 8)

Different tests for sensory evaluation– discrimination, descriptive, affective; Flavour profile and tests;

Ranking tests; Methods of sensory evaluation of different food products. Computer-aided sensory

evaluation of food & beverage, statistical analysis of sensory data.


TMFND-302 CO1. Understand the basic principles and investigate the additional factors on food

quality attributes.

TMFND-302 CO2. Get familiarized with the general parameters and factors affecting involved in

sensory evaluation of food.

TMFND-302 CO3. Study the different techniques of taste, color and odour measurement sensory

evaluation of food.

TMFND-302 CO4. Construct relationship between computer-aided sensory evaluation of food and

beverage and interpret sensory analysis data.

References:

1. Eram S. Rao. Food Quality Evaluation. Variety Books Publishers. 2013.Ist Ed.

2. Srilakshmi, B. Food Science. New Age International Private Limited Publishers. 2015. 6th Ed.

3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles. New Age International

Private Limited Publishers. 2008. 3th Ed





CO-PO Matrix Food Quality & Sensory Evaluation TMFND-302

Course

outcome


TMFND-302

CO1

1 - - - - - - - 1 -

TMFND-302

CO2

1 - - - - - - - 1 -

TMFND-302

CO3

- - - - 1 - - 1 - -

TMFND-302

CO4

- 1 - - 1 - - - 1 -

Average CO

(TMFND-

302)

1 1 - - 1 - 1 1 1 1

Mode of Evaluation



Examination









Course Name Food Quality & Sensory Evaluation Lab

Objectives of the Practicals

1. To understand the laboratory techniques and all requirements of training sensory panelist

during sensory analysis

2. To learn different tests and methods in sensory evaluation of different food products

3. To study the color estimation techniques


1. Training of sensory panel.

2. To perform recognition and sensitivity tests for four basic tastes.

3. To perform taste intensity tests for basic tastes.

4. To perform Hedonic Rating scale test for sensory evaluation

5. To perform paired preference test between two products

6. To perform descriptive ranking test for given food sample

7. To perform Descriptive Rating Tests Line Scales for given food sample

8. To perform Duo Trio Test

9. To perform Triangle Test

10. Texture evaluation of various food samples- crispies/ cookies/ biscuits/ snack foods

11. Measurement of colour by using Tintometer/ Hunter Colour Lab etc.


PMFND-302 CO1. Get familiarized with all requirements involved in training of sensory panel

during sensory analysis.

PMFND-302 CO2. Assess different tests and methods involved used in sensory evaluation of

different food products.

PMFND-302 CO3. Learn to demonstrate the color estimation technique.

References:

1. Eram S. Rao. Food Quality Evaluation. Variety Books Publishers. 2013.Ist Ed.

2. Srilakshmi, B. Food Science. New Age International Private Limited Publishers. 2015. 6th Ed.

3. Manay, N.S. and Shadaksharaswamy. Food Facts and Principles. New Age International

Private Limited Publishers. 2008. 3th Ed

CO-PO Matrix Food Quality & Sensory Evaluation PMFND-302


PMFND-302 CO1 1 - - - - - - - 1 -

PMFND-302 CO2 - - - - 1 - - - 1 -

PMFND-302 CO3 - - - - 1 - - 1 - -

Average CO

(PMFND-302)

1 - - - 1 - - 1 1 -





Mode of Evaluation









Course Name Food Quality System and Management


1. To know about quality management principles and safety management principles

2. To identify food contaminants for hygienic food production

3. To gain knowledge about national and international laws applied in food industries

UNIT - I (Total Topics- 10 and Hrs - 12)

Concept of quality: Quality attributes- physical, chemical, nutritional, microbial, and sensory; their

measurement and evaluation; Sensory vis-àvis instrumental methods for testing quality.

UNIT - II (Total Topics -20 and Hrs - 14)

Concepts of quality management: Objectives, importance and functions of quality control; Quality

management systems in India; Sampling procedures and plans; Food Safety and Standards Act,

2006; Domestic regulations; Global Food safety Initiative; Various organizations dealing with

inspection, traceability and authentication, certification and quality assurance (PFA, FPO, MMPO,

MPO, AGMARK, BIS); Labelling issues; International scenario, International food standards.

UNIT - III (Total Topics -14 and Hrs - 14)

Quality assurance, Total Quality Management; GMP/GHP; GLP, GAP; Sanitary and hygienic

practices; HACCP; Quality manuals, documentation and audits; Indian & International quality

systems and standards like ISO and Food Codex; Export import policy, export documentation;

Laboratory quality procedures and assessment of laboratory performance; Applications in different

food industries; Food adulteration and food safety. IPR and Patent.


TMFND-303 CO1. Understand the key concepts related to food quality, safety, manufacturing,

hygiene and sanitation practices.

TMFND-303 CO2. Sound understanding of food laws, food safety and food quality management

system.

TMFND-303 CO3. Classify the linkages between the food laws present at national and global level.

TMFND-303 CO4. Assess the food laws that may vulnerable for export and import of food

products.

TMFND-303 CO5. Manage the safety and hygiene related problems of food industries through

various quality management systems and laws that may also helpful for writing, designing and

documentation skills at industries level.

References:

1. Pieternel A, Luning, Willem J. Marcelis, Food Quality Management Technological and

Managerial principles and practices, Wageningen, 2009.

2. Brannen and etal,Food Additives, Marcel Dekker,New York,1990

3. Shalton , Principles and Practices for the safe processing of Foods.

4. DeMan, 3rd edition, Principles of Food Chemistry, Springer, 2007.





CO-PO Matrix Food Quality System and Management TMFND-303


TMFND-303

CO1

1 - - - - - - 1 - -

TMFND-303

CO2

1 - 1 - - - - 1 - -

TMFND-303

CO3

- - - - - - - - - -

TMFND-303

CO4

- - - - 1 - - - 1 -

TMFND-303

CO5

- - - - 1 - - - 1 -

TMFND-303

CO6

- - - - 1 - - - 1 -

Average CO

(TMFND-303)

1 - 1 - 1 - - 1 1 -

Mode of Evaluation











Course Name Internship &training Report


1. To gain the practical exposure in the related industries

2. To increase the proficiency of gained theoretical knowledge

UNIT

30 to 45 days internship and training must in multispecialty hospital / Wellness centre/ industry /

health centre. During the training following point should considered

1. Visit of each and every department

2. Layout plan of different section

3. Work plan and procedure of their machine

4. Action plan

5. Training report hard file with certificate


PMFND-304 CO1. Acquire the knowledge of various nutrition techniques and diet plan from

various hospitals and wellness sectors.

PMFND-304 CO2. Develop writing skills of project based on nutrition

PMFND-304 CO3. Inculcate the knowledge in preparing project in related areas of nutrition

CO-PO Matrix Internship &training Report PMFND-304

Course


PMFND-304

CO1 2 - - 2 - 1 1 2 1 -

PMFND-304

CO2 1 - 2 - - - 2 - - -

PMFND-304

CO3 1 - - 2 - - 2 1 2 1

Average CO

(PMFND-

304) - - 2 2 - - 2 1 2 2

Mode of Evaluation

External (MM-100)








Course Name PHYSICAL FITNESS AND SPORTS NUTRITION


1) To provide knowledge about different nutrition concept of sports person

2) To provide knowledge about requirements of nutrients, fluid during physical fitness time

3) To give knowledge about mental fitness, physical fitness, yoga and meditation concept

UNIT-I (Total topics -10 & Time- 8 hrs)

Physical Fitness and health status: Definition, concept, goal, assessment criteria and management

Healthy life style: Strategies, factors that promote life style changes. Self-management skills to attain

physical fitness.

UNIT-II (Total topics -9 & Time- 8 hrs)

Body composition: in exercise and sport; Physical Activity: need, principles of physical activity;

Energy input and output: Different energy systems for endurance and power activity. Fuels and

nutrients to support physical activity.

Unit-III(Total topics -13 & Time- 8 hrs)

Nutrition in Sports: Sports specific requirement, Diet manipulation, Pre-game, during and post-game

meals. Diets for athletes with high energy requirements: Stress, Fracture and Injury. Water and

electrolyte balance: Losses and their replenishment during exercise and sports events, effect of

dehydration, sports drinks.

Unit-IV (Total topics -11& Time- 8 hrs)

Special Nutrition considerations for: Female, Older and Disabled athletes. Nutrition education of

athletes and coaches. Alternative system for health and fitness like: Yoga, Meditation, Vegan and

Traditional Diets.


TMFND-305 CO1. Construct an idea about basic concept of different nutrients and water

requirement during physical activities

TMFND-305 CO2. Create awareness of the mental and physical fitness.

TMFND-305 CO3. Understand the role of diet during physical activities

TMFND-305 CO4. Develop various energy booster food and drinks for sports persons

TMFND-305 CO5. Analyze the particular nutrients requirement of the sports person

TMFND-305 CO6. Apply various concepts like mental fitness, physical fitness, yoga and

meditation

References:

1) Jelliffe DB. The Assessment of the Nutritional Status of the Community. WHO


2) Jelliffe DB &Jelliffe E F P (1989). Community nutritional assessment with special







3) Gibson R S. (2005). Principles of Nutritional Assessment. 2nd ed. Oxford University.

CO-PO Matrix PHYSICAL FITNESS AND SPORTS NUTRITION TMFND-305

Course


TMFND-305

CO1 1 - 1 1 - 1 1 1 1 2

TMFND-305

CO2 1 - 1 - 1 - 1 1 - 2

TMFND-305

CO3 1 - 1 - - 1 1 1 - 1

TMFND-305

CO4 1 - 2 1 1 - 2 1 - 2

TMFND-305

CO5 1 2 1 1 1 - 1 1 1 1

TMFND-305

CO6 1 - 1 1 1 1 1 1 - 1

Average CO

(TMFND-305) 1 2 1.17 1 1 1 1.17 1 1 1.5

Mode of Evaluation



Examination






SEMESTER- IV








Course Name Dissertation /experimental training project



2. To increase the proficiency in analytical knowledge

UNIT

All Students will have to do a project/dissertation related to any one subject of curriculum in the college

or in industry/Research Organization/hospital. Each student will submit 3 copies of hard bound in the

department and final evaluation will be done on the basis of quality of work, performance and

presentation.


PMFND-401 CO1. Demonstrate the learnt experimental skills for working on a research project.

PMFND-401 CO2. Generate data from various experiments for research output.

PMFND-401 CO3. Compile all research data for writing research papers, seminars and conferences.

PMFND-401 CO4. Utilize research skills in QC labs, industries and scientific labs.

CO-PO Matrix Dissertation /experimental training project PMFND-401

Course


PMFND-401

CO1 - - - 2 - - - - - -

PMFND-401

CO2 - - 2 - - - - - - -

PMFND-401

CO3 - - - 2 - - 2 - 2 2

PMFND-401

CO4 - - 2 2 - - 2 1 - 2

Average CO

(PMFND-401) - - 2 2 - - 2 1 2 2

Mode of Evaluation

External (MM-200)








Course Name SEMINAR/WORKSHOP



2. To increase the proficiency of gained theoretical knowledge

UNIT

Student will participate in college/ intercollege workshop /seminar and present poster

/research paper based on their thesis and summit certificate


PMFND-402 CO1. Enhance presentation skills for constructive development of personality.

PMFND-402 CO2. Grooming of communication skills of students for constructing and

developing confidence.

CO-PO Matrix SEMINAR/WORKSHOP PMFND-402 Course

Outcomes PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3

PMFND-402

CO1 - - 1 1 - 1 1 - 1 2

PMFND-402

CO2 - - 1 - 1 - 1 - - 2

Average CO

(PMFND-402) - - 1 1 1 1 1 1 1 2

Mode of Evaluation

External (MM-100)








Course Name Research methodology and Statistics


1. To understand the basic concepts of modern statistical theory and research methodology.

2. To expose the student to concepts of measure of central tendency and variation and their

application to analyze the statistical data.

3. To acquire the knowledge of correlation, regression, analysis of variance and experimental

design and application of these in food quality assessments.

4. To develop knowledge about scaling techniques, data analysis and hypothesis testing using

suitable test of statistical significance

UNITS I (Total Topics- 25 and Hrs- 8)

Scientific Approach to Research: Meaning, Significance, types of research studies. Research

process: Formulating the problem, objectives, hypothesis, experimental design, and sample design.

Collecting data, analysis of data, interpretation, and preparation of report. Definition of sample,

Sampling techniques, Sampling design: Census vs. sample survey. Steps, types. Scaling techniques:

continuum, Reliability, validity, Scale construction techniques

UNIT II (Total Topics -16 and Hrs-8)

Measurements: Nature of measurements, types of measurement scale, Frequency distribution,

graphical presentation of data. Measurement of central tendency: Computation of mean, median and

mode, their uses. Measures of variability: Computation of mean deviation, quartile deviation and

standard deviation, and their uses.


Correlation: Regression, meaning, Spearman and Pearson’s techniques of correlation, linear

regression, Chi Square, Tests of Significance of difference between means: t-test. Analysis of

Variance (ANOVA): One way and two ways. Application to food quality assessments


Computer Applications in food technology, preparing and presenting documents, spreadsheets,

appropriate statistical and other relevant packages (SPSS, MS-EXCEL, MS-WORD). Computer

applications in Food Technology-. Experimental designs: Randomized block design. Response

Surface Methodology, Plackett Burman design, Artificial neural network, Processing of data:

Development of code book.


Descriptive statistics, Mean, variance, probability, conditional probability, Probability distribution.

Density functions, Data and its nature; data representation; diagrams and graphs using MS Excel,

Measures of Central tendency; Dispersion, Skewness and Kurtosis; Binomial and Normal

Distributions. Confidence Interval of mean; Test of significance; Non-parametric tests; Simple,

Partial and Multiple correlations. Estimation, confidence intervals hypothesis testing, basic

principles of Experimental Designs; Analysis of Variance; Elements of Quality Control. Mean &

range chart, P chart and C chart.






TMFND-403 CO1. Demonstrate an understanding of the fundamental concepts and techniques of

modern statistics and their probabilistic foundation.

TMFND-403 CO2. Developed understanding on various kind of research, objectives of doing

research, research process, research design and sampling theory.

TMFND-403 CO3. Gain adequate knowledge regarding measurement, scaling techniques, data

analysis and hypothesis testing using suitable test of statistical significance.

TMFND-403 CO4. Statistical analysis of data using Excel, SPSS, Design of Experiment, analysis

of variance and applied statistical knowledge to real-life problems related to food technology

References:

1. Brookes CJ, Betteley IG &Loxston SM. (1966). Mathematics and Statistics for Chemists. John

Wiley & Sons.

2. Gupta SC &Kapoor VK. (2003). Fundamentals of Mathematical Statistics. S. Chand & Sons.

3. Gupta SP. (2004). Statistical Methods. S. Chand & Sons.

4. Mishra, B. (2014). Research methodology Vol I & II, chaukhambha orientalia; First Edition

edition.

CO-PO Matrix Research methodology and Statistics TMFND-403

Course

outcome


TMFND-

403 CO1

- 1 - 1 - - - 1 - -

TMFND-

403 CO2

- 2 - 2 - - - 1 1 -

TMFND-

403 CO3

- - - - - - - - - -

TMFND-

403 CO4

- 3 - 2 - - - 2 1 -

Average

CO

(TMFND-

403)

- 2 - 1.66 - - - 1.33 1 -

Mode of Evaluation



Examination


https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Dr.+Baidyanath+Mishra&search-alias=stripbooks








Course Name Advanced Nutrition and Dietetics


1. To understand the concept of dietary management

2. To understand about nutrition therapy management

3. To gain knowledge about metabolic and clinical aberrations

UNIT-I (Total topics 8 & Time- 8 hrs)

Etiology, manifestations and dietary management of Renal Disorders:

• Glomerulonephritis

• Nephrotic syndrome

• Acute renal failure

• Chronic renal failure

• Renal stones

UNIT-II (Total topics -9 & Time- 8 hrs)

Nutrition Therapy management in:

• AIDS

• Cancer

Nutrition management in special conditions:

• Space travel

• High altitude/ Low temperature

Heavy manual labour in tropical climate

Unit-III (Total topics -13 & Time- 8 hrs)

Etiology, metabolic and clinical aberrations, complications, prevention and

nutritional management of:

• Weight imbalances (over and under nutrition)

• Diabetes mellitus

• Cardiovascular disorders: Hypertension, Atheroscelerosis, Coronary

heart disease

Unit-IV (Total topics -11& Time- 8 hrs)

Chronic alcoholism:

• Effect of Alcohol on digestion and absorption

• Alcohol nutrient interaction

• Dietary management

Introduction, clinical features, dietary management of:

• Inborn errors of metabolism: Phenylketonuria, Galactosemia, Alkaptonuria

UNITV (Total topics -8 & Time- 8 hrs)





Principles of meal plan for- infancy, children 3 to 5 years old school going children, adolescents

and adults. Pregnant women and lactating mother


TMFND-404 CO1. Knowledge of etiology, manifestations and dietary management of renal

disorders.

TMFND-404 CO2. Classify different diseases like glomerulonephritis, renal stones, AIDS and

cancers.

TMFND-404 CO3. Illustrate nutrition therapy management in AIDS and other disease control.

TMFND-404 CO4. Formulate metabolic and clinical aberrations with treatment

References:

1. Mal-Nutrition and the Eye: DonalaSterartMclaren, Academic Press, New York and London.

2. Diabetes Mellitus: Williames and Wikins Co., USA

3. Nutrition and Physical fitness: Bogert, L.J.

4. Human Nutrition McDurtt, Maxine

5. Applied Nutrition – Rajalakshmi, R.

6. Hand boom of diet therapy: Dorothea, Turner.

7. Human Nutrition and dietetics- Davidson, S. Passmore, R. Brock- J.F. and Turswell A.S.

8. Clinical Dietetics and Nutrition - Anita, F.P.

9. Food Science and Technology: Pyke, Maonus.

10. Modern Nutrition in health and disease by Goodhearth R.S. Shills

CO-PO Matrix Advanced Nutrition and Dietetics TMFND-404

Course

outcome

PO

1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2

PSO

3

TMFND-404

CO1 2 - - - - - - 2 - 2

TMFND-404

CO2 2 - 3 - - 2 - 2 2 2

TMFND-404

CO3 2 - 2 - - 2 1 - 2 -

TMFND-404

CO4 1 - - - - 2 2 2 2 2

Average CO

(TMFND-404) 1.75 - 1.5 - - 2 1.5 2 2 2

Mode of Evaluation



Examination









Course Name Advanced Nutrition and Dietetics Lab

Objectives of the Practicals:

1. To understand the nutrition therapy for treatment of AIDS

2. To prepare Dietary calculation and planning of Obesity patient

3. To prepare mediterranean diet, atkin’s diet, ketogenic diet, vegan diet


1. Plan and prepare hospital diet of chronic and acute Glomerulo nephritis

2. Plan and prepare hospital diet of Nephrotic syndrome patients

3. Plan and prepare dietary modification of Renal stones

4. Plan nutritional therapy of AIDS

5. Dietary modification of cancer patient

6. Types of tube feeding their preparation and calculation

7. Dietary calculation and planning of Obesity patient

8. Prepare regular diet plan of sedentary occupational women .

9. Principle and method of Mediterranean diet, atkin’s diet,

10. Principle and method of ketogenic diet, vegan diet,

11. Plan and calculate Crash diet, Detox diet


PMFND-404 CO1. Develop and Prepare hospital diet for chronic and acute patients.

PMFND-404 CO2. Modification of diet as per condition of diseases.

PMFND-404 CO3. Construct dietary calculation and diet chart for obesity and other disease

patients.

PMFND-404 CO4. Apply different principles and methods of ketogenic and vegan die

References:

1. Mal-Nutrition and the Eye: DonalaSterartMclaren, Academic Press, New York and

London.

2. Diabetes Mellitus: Williames and Wikins Co., USA

3. Nutrition and Physical fitness: Bogert, L.J.

4. Human Nutrition McDurtt, Maxine

5. Applied Nutrition – Rajalakshmi, R.

6. Hand boom of diet therapy: Dorothea, Turner.

7. Human Nutrition and dietetics- Davidson, S. Passmore, R. Brock- J.F. and

Turswell A.S.

8. Clinical Dietetics and Nutrition - Anita, F.P.

9. Food Science and Technology: Pyke, Maonus.

10. Modern Nutrition in health and disease by Goodhearth R.S. Shills.





CO-PO Matrix Advanced Nutrition and Dietetics PMFND-404


PMFND-404

CO1 2 - 2 - - 1 - 2 - 2

PMFND-404

CO2 2 - 3 - - 2 2 2 2 2

PMFND-404

CO3 2 - 2 - - 2 1 - 2 -

PMFND-404

CO4 1 - 0 - - 2 2 2 2 2

Average CO

(TMFND-404) 1.75 - 1.75 - - 1.75 1.66 2 2 2

Mode of Evaluation









Course Name Food Entrepreneurship and Intellectual Property Rights


1. To study basic concept of intellectual property rights.

2. To study code of ethics and quality management.

3. To study concept of entrepreneurship.

UNIT I Intellectual Property Right (Total Topics- 39 and Hrs- 10)

Basic concept of Intellectual Property, Characteristics and Nature of Intellectual Property right,

Justifications for protection of IP, IPR and Economic Development; Copyright: Registration

Procedure, Term of protection, Ownership of copyright, Assignment and license of copyright -

Infringement, Remedies & Penalties – Related Rights - Distinction between related rights and

copyrights; Patent: Meaning, Criteria for obtaining patents i.e. Novelty, Inventive step and Utility,

Non patentable inventions, Procedure for registration , Term of patent , Rights of patentee, Basic

concept of Compulsory license and Government use of patent, Infringement of patents and remedies

in case of infringement; Trade Marks: Meaning of mark, trademark, Categories of Trademark:

Certification Mark, Collective Mark and Well known Mark and Non-conventional Marks, Concept

of distinctiveness, Absolute and relative grounds of refusal, Doctrine of honest concurrent user,

Procedure for registration and Term of protection, Assignment and licensing of marks, Infringement

and Passing Off, Designs, GI and other forms of IP.

UNIT II Ethics (Total Topics -3 and Hrs-3)

Food ethics, Code of Ethics for Food Science and Technology Professionals. Profession and

Human Values

UNIT- III Total Quality Management (Total Topics -38 and Hrs-15)

Introduction to quality management - Definition, Scope, Significance and Objectives of Quality

management; Dimensions of quality in foods, Food quality evaluation techniques, Quality control

Vs Quality assurance. Adulteration – Types of adulterants, Adulterant identification techniques,

Quality assurance for raw materials, work in process and finished goods, Safe handling of food

product, equipments and machineries; personal hygiene MPL for adulterants , QUALITY

MANAGEMENT TOOLS, Seven old and new Quality management tools, Statistical process

control, Seven deadly wastages, PDCA cycle, Quality circle, Quality audit, Internal audit,

Continuous improvement of productivity- proficiency testing for product quality, QUALITY

MANAGEMENT CERTIFICATIONS AND REGULATIONS FOR FOOD INDUSTRY,

Implementation procedure for HACCP (ISO22000), QMS, ISO 9000, BIS, APEDA and Six sigma

certifications; AGMARK and Codex Alimentary 30 FSQM-2013 SRM Commission regulations;

Packaging and labeling regulations for food products; Regulations for food products export and

imports. ENVIRONMENTAL QUALITY MANAGEMENT SYSTEM, Environmental quality

management system (ISO14000), Effluent treatment plant location and maintenance, Eco friendly

food processing system, green plant, Eco friendly packaging methods, Challenges in quality

management and green processing system implementation.

UNIT-IV Entrepreneurship (Total Topics -36 and Hrs-12)

Entrepreneurship Development: Assessing overall business environment in the Indian economy.





Overview of Indian social, political and economic systems and their implications for decision

making by individual entrepreneurs. Factors influencing entrepreneurship, Features of a successful

Entrepreneurship. Establishing an enterprise: Forms of Business Organization, Project Identification,

Selection of the product, Project formulation, Assessment of project feasibility, Globalization and

the emerging business. Concept of entrepreneurship; entrepreneurial and managerial characteristics;

managing an enterprise; motivation and entrepreneurship development; importance of planning,

monitoring, evaluation and follow up; managing competition; entrepreneurship development

programs; SWOT analysis, Generation, incubation and commercialization of ideas and innovations.

Government schemes and incentives for promotion of entrepreneurship. Government policy on

Small and Medium Enterprises (SMEs) / SSIs. Export and Import Policies relevant to food and

horticultural produces. Venture capital. Contract farming and joint ventures, public private

partnerships. Overview of food industry inputs. Characteristics of Indian food processing industries

and export. Social Responsibility of Business


TMFND-405 CO1. Relate to various concepts of entrepreneurship.

TMFND-405 CO2. Identify steps involved in project formulation and execution.

TMFND-405 CO3. Understand basic concept of intellectual property rights.

TMFND-405 CO4. Conceptualize code of ethics for food science and technology professionals.

TMFND-405 CO5. Appraise about quality management tools, quality management certifications

and regulations for food industry.

TMFND-405 CO6. Interpret procedure for registration and licensing.

References:

1. Ahuja, V K. (2017). Law relating to Intellectual Property Rights. India, IN: Lexis Nexis

2. Raju N.V.S. ((2014). Total Quality Management, first edition, Cenange Learning,1st edition

CO-PO Matrix Food Entrepreneurship and Intellectual Property Rights TMFND-405


TMFND-405

CO1 - - 2 - - - - - - 2

TMFND-405

CO2 - - 2 - - - - - - -

TMFND-405

CO3 1 - 1 - - - - - - -

TMFND-405

CO4 - - - - 3 - - - - -

TMFND-405

CO5 2 2 - - - - 2 2 1 -

TMFND-405

CO6 2 - 2 - - - - - 1 2





Average CO

(TMFND-405) 1.67 2 1.75 - 3 - 2 2 1 -

Mode of Evaluation




Documents

Applicable for Batch: 2019-21