SYLLABUS (SEMESTER SYSTEM) W.E.F. 2012-13 M.Sc. · PDF file7 Human Nutrition and Dietetics ... conminanta, radionuclides, adultrants. Recent concerns on food safety: ... FAO food and

SYLLABUS (SEMESTER SYSTEM) W.E.F. 2012-13M.Sc. (Foods & Nutrition)

Semester -III

THEORY:Paper Theory

Name Max. Marks Exam. Duration

501 Community Nutrition-I 60 (45 + 15*) 3 hrs

502 Institutional Management-I 60 (45 + 15*) 3 hrs503 Food Science-I 60 (45 + 15*) 3 hrs504 Food Safety & Quality Control 100 (80 + 20*) 3 hrs505 Food Microbiology 60 (45 + 15*) 3 hrs

Total - 340PRACTICAL:

Paper Practical


506 Community Nutrition-I 40 3 hrs

507 Institutional Management-I 40 3 hrs508 Food Science-I 40 3 hrs509 Food Microbiology 40 3 hrs

Total 160Grand Total 500

*Internal Assessment

SEMESTER - IIIPaper No. 501

Community Nutrition -IMax. Marks: 60

Theory Exam: 45Int. Assessment: 15

Duration of Exam: 3 hrsNOTE:

• Examiner will set nine questions in all• All the questions will carry equal marks• Question No. -1 will be compulsory consisting of 5-10 short type questions

and spread over the entire syllabus• The remaining eight questions will be set from units I & II, four questions

from each units. • The candidates are required to attempt five questions. Question No -1 will

be compulsory, remaining four questions will be attempted by selecting two questions from each unit.

Unit-I

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

a Protein calories Malnutritionb Vitamin A deficiencyc Iron deficiencyd Iodine deficiencye Fluorine Deficiency and Toxicity

Unit-II

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

a Rickets, b Osteomalacia c Osteoporosisd Beri-beri e Pellagra f Scurvy

Books Recommended:

1 Nutritional evaluation of food processing, Roberts Haris John willy & Sons, N.Y. London.

2 Nutrition and Physical Fitness: Bogrert, L.J.3 Nutrition in India: V.N.4 Human Nutrition- M.C. Durtt, Maxine5 Applied Nutrition- Rajalakshmi-R.6 Biology of nutrition – Elements 1972, Platinum Press7 Nutritional Evaluation of Food

SEMESTER-IIIPaper- 502

Institutional Management -I

Max. Marks: 60Theory Exam: 45

Int. Assessment: 15Duration of Exam: 3 hrs

NOTE:• Examiner will set nine questions in all• All the questions will carry equal marks• Question No. -1 will be compulsory consisting of 5-10 short type questions




Unit-I

a. Introduction to Food Service Systems:- Evolution of the food service industry- Broad categories of catering services; commercial and Institutional- Characteristics of the various types of food service units – Canteens,

Hostels, Hospitals and Restaurants.

b. Principles of Institutional food Management- Management functions

- Management tools: Tangible, Intangible tools

c. Personnel Management- Manpower planning- Recruitment, selection and orientation- Training and motivation

d. Legal Aspects

- Labour Laws - Welfare policies and schemes for employees

Unit IIe. Space Organisation

- Space requirements for kitchen and service areas-Types of Kitchens-Layout of service areas

f. Equipment-Types of equipment- Selection of equipment- Maintenance of equipment

g. Time and Energy Management- Importance of time and energy management- Types of energy – Human and fuel energy.- Measures for utilization and conservation

h. Management of Finance- Sources of finance- Budgets

i. Cost accounting/analysis:- Food cost analysis- Labour cost analysis- Cost Control Techniques

BOOKS RECOMMENDED:1 Food Service in Institutions – Wood 2 Food Service in Institutions – West, Bessin, Brooks.3 Handbook of Food Preparations – A.M. Home Economics Association.4 Food Selection and Preparations – Sweetman, M.D., 4, Mackeller.5 School Lunch Room Service – Oliver B. Watson.6 Food service Planning: layout Equipment – Lender H. Ketshevar and Marget

E. Terrel.

7 Human Nutrition and Dietetics – Davidson and Passmore

SEMESTER-IIIPaper –503

Food Science-I







Unit-I

I. Relation of cookery to colloidal chemistry:Definition of colloidal system altering degree of dispersion, Hydrophilic and Hydrophobic colloids, stabilization of colloidal systems, properties i.e. surface tension, adorption, foam formation, rheology, gel. Formation and emulsions.

II. Beverages: Synthetic and natural, alcoholic and non-alcoholic, carbonated and non-carbonated, coffee, tea, cocoa, Malted drinks.

III. Nuts and Oilseeds: Composition, Oil extraction and by-products.IV. Fats and Oils: Sources of edible fats and oils. Characteristics of fats and

oils. Physical; and chemical properties, changes in fats during storage and cooking uses of fats

Unit-II

V. Spices and Condiments: Composition, flavouring extracts – natural and synthetic.

VI. Fermentation technology, enrichment and fortification technology.

VII. Sugar Cookery: Sources, uses and properties of crystallization of sugar, stages of sugar cookery fondant, fudge, caramel and brittles.

VIII. Starch Cookery:a Sources and uses of starch, gelatinisation.b Flours- Composition and baking qualities. Batters and doughs

(chappaties and puries), Leavening agents.c Cooking and parboiling of rice.

BOOKS RECOMMENDED:

1 Experimental Cookery: Low Bells. 2 Food Selection and Preparation: Sweetman, M.D.3 Handbook of Food Preparation: A.N. Hime Ec. Asso.4 Our Food: Swaminathan, M, and Bhagiam, R.K. 5 Experimental Foods: Swaminathan6 Food Science and Application: L Paul, C. Pauling.7 Food Science: Mudami, S.R. & Rao, S.M. 1994, Wiley Eastern Ltd. New

Delhi8 Food Facts & Principles: Maney N. S. & Shudarshan Swamy M. 1966.

New Age International Pub. N. Delhi

SEMESTER - IIIPaper- 504

Food Safety & Quality Control

Max. Marks: 100 Theory Exam: 80




from each units.

• The candidates are required to attempt five questions. Question No -1 will be compulsory, remaining four questions will be attempted by selecting two questions from each unit.

Unit-I

Introduction to food safety: definition, food safety issues, factors affecting food safety, importance of safe foods.

Shelf life of Food Products: factors affecting shelf life and methods to check the shelf life

Food additives and contaminants: meaning, various kinds of additives- food colour. Preservatives, antioxidants, antimicrobial substances, artificial sweetners, flavouring, emulsifying, stabilizing agents,Food contaminants of natural origin- seafood toxins, toxic aminoacids and lathyrism, goitrogens,Haemagglutinins, phytates, cyanogenic glycosides, indirect additives,pesticides, contaminants and adulterants, pesticide residues, metallic conminanta, radionuclides, adultrants.

Recent concerns on food safety: genetically modified foods.

Unit-II Food processing: types of processing methods, effect of processing treatments – processing of application of heat, processing by removal of heat, ambient temperature processing. Minimal processing.

Food laws and regulations: national food legislation, other food legislations/ authorities and their role- essential commodities act, 1955, standard of weight and measures act, 1976, export( quality control and inspection) act, 1963, voluntary based product certifications (ISI mark of BIS and agmark), international organization and agreements-food and agricultureal organization (FAO), world health organization(WHO), codex alimentarius, codex India, joint FAO/WHO expert committee on food additives(JECFA), world trade organization(WTO), sanitary and phytosanitary measures(SPS) and technical barriers to trade(TBT), international organization for standardization(ISO)

Food safety and quality management systems: general principle of food safety risk management, hazard analysis critical control point system (HACCP), quality management system,

Food Packaging: Need, material used and labeling.

REFERENCES:

WHO, 1998 world health report life in the 21 st centuries. Report of the director generol who Geneva.

FAO food and nutrition paper manual of food quality control – part 14/1 (1979), to 14/8 (1986) FAO of the United Nations.

Curricula on food safety. Directorate general of health services. Ministry of health and family welfare. Government of India. Nirman Bhavan, New Delhi.

Graham, H.D. 1980: the safety of foods, AVI publishing company Inc. Westport.

SEMESTER - IIIPaper- 505

Food Microbiology







Unit I

Scope of Microbiology. Important groups of microorganisms and their practical significanceMicroflora of air, water, and soil.

Microbial growth and methods of measurement of growth.Nutritional requirements, nutritional types, culture media and its types, physical conditions during cultivation.Methods of isolation and detection of microorganisms or their products in foods, conventional methods, repid methods, immunological methods – fluorescent antibody, Radio immunoassay, ELISA etc., chemical methods – ATP measurement and PCR (only principles in brief ). Sterlization by dry heat, moist heat, filtration and chemicals. Introduction to historical development in food preservation, spoilage, infections and legislation.Sources of contamination and microbial spoilage of milk and milk products, eggs and poultry, fish and other sea foods, Cereal and cereal products , meat and meat products, Vegetables and fruits, canned foods.Factors affecting the growth of microorganisms in food – intrinsic (nutrient content, pH and buffering capacity, redox potential, antimicrobial constituents, water activity), extrinsic (relative humidity, temperature, gaseous atmosphere).

Unit-IIMicroorganisms as food: single cell proteins, Mushrooms.Role of microorganisms in fermented foods: bread, vinegar, yoghurt, cheese fermented milks, bear, wine and genetically modified foods.Normal Micro flora of Human body – Skin, Eye, Nasal Cavities, Mouth, Instestinal tract (brief introduction).Food borne diseases - symptoms and methods of prevention and control of following food born diseases:

Bractical agents: Salmonella, Staphylococcus, Clostridium,, E. coli, VibrioFungal agents: Aspergillus, Fusarium, penicillium.Viruses Polio, Hepatitis.Protozoa: Giardia, EntamoebaMorphology, cultural and biochemical characteristics of Salmonella, Staphylococus, Clostridiun, E. coli, Vibrio cholerae, Streptococus lactis, Lactobacillus, Saccharmyces cerevisiae.Microbiological criteria for food testing and Quality control. The HACCP system and food safety used in controlling microbiological hazards.Food sanitation – Microbiology of food plant sanitation, water and milk testing

BOOKS RECOMMENDED:

1 General Microbiology – Powar2 Good Microbiology – Frazier and Westhoff3 Microbiology – Prescott, Harley, Klein 4 Food Microbiology – Adams

5 An Introduction of Microbiology _ P. Tauro6 General Microbiology - Stanier 7 Food Microbiology – James M. H Jay 8 Food Hygiene, microbiology & HACCP – 3rd edition – S.J. Forsythe & P.R.

HayesSEMESTER -III

Paper-506Community Nutrition-I (Practical)

Max. Marks 40

Duration of Exam 3 hrs

Development of Low cost recipes based on substitute food and better quality.

SEMESTER - IIIPaper No 507

Institutional Management -I (Practical)

Max. Marks 40Duration of Exam 3 hrs

• Market survey of Food service equipment.• Layout analysis of Kitchens of different food service Institutions.• Standardising recipes for 100 servings/ persons• Cost analysis of menus in• -College canteen• -Hostel mess• -Hospitals (private, charitable, govt.)

SEMESTER - IIIPaper No 508

Food Science -I (Practical)


Practical’s related to Theory i.e. effect of different treatments on the foods mentioned in the syllabi

SEMESTER - IIIPaper 509

Food Microbiology (Practical)


a) Instrumentation in Microbiology laboratory and their function (Microscope, Autoclave, Hot air oven)

b) Preparation of Culture mediac) Pure culture techniques (spread plate, streak plate and pour plate methods)d) Staining techniques-simple and differential.e) Microbiological evaluation of milk and milk products.f) Determination of Proteolytic, anylotytic and lipolytie activities of

microorganisms.g) Microbiological analysis of water and airh) Normal microflora of human skin and mouthi) Isolation of spoilage organisms from different food commodities.j) Production of fermented foods (saurkrauth wine)k) Techniques of growth measurementl) Factors affecting growth.

SYLLABUS (SEMESTER SYSTEM) W.E.F. 2012-13

M.Sc. (Foods & Nutrition) Semester –IV

THEORY: Paper Theory


511 Community Nutrition-II 75 ( 60 + 15*) 3 hrs

512 Institutional Management-II 75 ( 60 + 15*) 3 hrs513 Food Science-II 75 ( 60 + 15*) 3 hrs514 Physical Fitness & Sports

Nutrition or Dissertation75 ( 60 + 15*) 3 hrs

Total - 300

PRACTICAL: Paper

PracticalName Max. Marks Exam.

Duration515 Community Nutrition-II 50 3 hrs

516 Institutional Management-II 50 3 hrs517 Food Science-II 30 + 20** 3 hrs518 Physical Fitness & Sports

Nutrition***/Dissertation50 3 hrs

Total 200Grand Total 500

*Internal Assessment** Viva-voce of the Training of one month food processing unit and its report*** In the place of Paper XXVIII(Physical Fitness & Sports Nutrition) students may opt for Dissertation in M.Sc.-II, subject to the condition that the student has obtained 70% or more marks after II semester (M.Sc.-I year)

SEMESTER - IVPaper- 511

Community Nutrition-IIMax. Marks: 75







Unit II. Factors affecting food production & conservation- Per capita food availability

and consumption, poverty, family planning, social & cultural values, education. II. Nutrition surveillance and planning III. National nutrition Policy.

Unit IIIV. Assessment of Nutritional status of the Community

a. Clinical, b. Biochemical c. Anthroponetric measurements d. Dietary surveys

V. Nutritional Programmes for improvement of Nutritional status :VI. Nutrition Education:

a Methodsb Planning and executionc Evaluation and follow up

Books Recommended:1 Nutritional evaluation of food processing, Roberts Haris John willy & Sons, N.Y. London.2 Nutrition and Physical Fitness: Bogrert, L.J.3 Nutrition in India: V.N.

4 Human Nutrition- M.C. Durtt, Maxine5 Applied Nutrition- Rajalakshmi-R.6 Biology of nutrition – Elements 1972, Platinum Press7 Nutritional Evaluation of Food

SEMESTER - IVPaper- 512

Institutional Management-II







Unit-I

a. Menu Planning-Types of menus- Considerations in menu planning- Steps in Menu planning- Planning menus for canteens, cafeterias, boarding school, hostel mess and old age homes

b. Food Service -Styles of food service in restaurants-Food service in hospitals-Food service in institutions

c. Food management -Purchasing: principles, purchasing process and methods

-Receiving: receiving process delivery methods and procedure- Issuing process,

Unit-II

d. Food Storage-Layout of stores-Storage procedure-Inventory management-Store Records

e. Food Production Management-Food production process-Large quantity cooking techniques-Holding food

f Hygiene, Sanitation and food standards-Sources of Food Contamination-Food handling practices- Food standards-Personal Hygiene-Waste disposal

g. Safety:-General safety rules-Types of accidents-Accident prevention -Review of first aid

BOOKS RECOMMENDED:

1 Food Service in Institutions – Wood 2 Food Service in Institutions – West, Bessin, Brooks.3 Handbook of Food Preparations – A.M. Home Economics Association.4 Food Selection and Preparations – Sweetman, M.D., 4, Mackeller.5 School Lunch Room Service – Oliver B. Watson.6 Food service Planning: layout Equipment – Lender H. Ketshevar and

Marget E. Terrel.8 Human Nutrition and Dietetics – Davidson and Passmore

.

Semester – IVPaper – 513

Food Science-IIMax. Marks: 75







Unit-I

I. Vegetables and fruits: Structure, texture, pigments and acids in vegetables and fruits, Browning reaction.Pectic substances: Characteristics, uses, theory of pectic gel formation, testing of pectin, factors affecting jelly formation.

II. Eggs: Structure, composition and selection. Coagulation of eggs protein. Eggs cooked in shells, poached eggs, omeletsMeat: Structure, constituents of meat, post-mortem changes, Methods of cooking and changes in meat during cooking. Tenderness and juiciness.

Unit-II

III. Fish and sea food- Types and composition, Storage and changes during storages. Changes during processing. By products and newer products.

IV. Milk and Milk products: Composition and constituents of milk. Coagulation of milk protein. Setting of curds, Creaming butter, different types of cheese.

V. Grams and Dhals: Composition, methods of processing and cooking, Effect of processing such as roasting, parching, soaking, germination and fermentation.

BOOKS RECOMMENDED:

1 Experimental Cookery: Low Bells. 2 Food Selection and Preparation: Sweetman, M.D.3 Handbook of Food Preparation: A.N. Hime Ec. Asso.4 Our Food: Swaminathan, M,. and Bhagiam, R.K. 5 Experimental Foods: Swaminathan6 Food Science and Application: L Paul, C. Pauling.7 Food Science: Mudami, S.R. & Rao, S.M. 1994, Wiley Eastern Ltd. New

Delhi8 Food Facts & Principles: Maney N. S. & Shudarshan Swamy M. 1966.

New Age International Pub. N. Delhi

Semester - IVPaper- 514

Physical Fitness & Sports NutritionMax. Marks: 75







Unit-Ia Physical Fitness and health status: meaning, concept, assessment criteria

and managementb Healthy life style: Strategies, factors that promote life style changes, self

management skills.c Body composition in exercise and sportd Physical Activity: need, principles of physical activity e Energy input and output: Different energy systems for endurance and power

activity, Fuels and nutrients to support physical activity.

Unit-II

a 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.

b Water and electrolyte balance: Losses and their replenishment during exercise and sports events, effect of dehydration, sports drinks.

c Special Nutrition considerations for female, older and disabled athletes.d Nutrition of athletes in hot, cold and high altitude environments.

e Nutrition education of athletes and coaches.

Books Recommended:1 Ira Walinaky, (1998) Nutrition in Exercise and sport2 Charles B. Corbin, Ruth Lindsey and grey walk (2000) Concepts of fitness

and wellness3 Robert A. Robergers and Scott O. Roberts (2000) exercise physiology.

SEMESTER - IV

Paper 515 Community Nutrition-II (Practical)

Max. Marks: 50Duration of Exam: 3 hrs

1. Assessment of nutritional status of community by using dietary, anthropometric measurement. (Report to be submitted in the practical exam).

2. Preparation and effective use of aids for nutrition education.

SEMESTER - IV

Paper-516Institutional Management-II (Practical)


(To be evaluated internally on the basis of regular Practical Classes)

In plant training in Cafeteria – Running cafeteria based on the recipes standardized in III semester

SEMESTER - IVPaper-517

Food Science-IIMax. Marks: 30+20**

Duration of Exam: 3 hrs

1. Practical related to theory papers i.e: Effect of various treatments on the foods mentioned in syllabi

2 One month implant training in any food processing unit

SEMESTER - IVPaper – 518

Physical Fitness & Sports Nutrition (Practical)


1. Survey of dietary intake of athletes, nutrition knowledge of athletes and coaches.

2. Evaluating cardiovascular fitness (heart rate, radial pulse, walking test, step test, 12 minute run and bicycle test).

3. Evaluating flexibility (sit and reach, zipper test, hamstring and hip-flexor flexibility).

4. Evaluating muscle strength (I RM and grip strength).5. Evaluating muscle endurance (curls up, 90 degree push up and flexed arm

support).6. Anthropometric measurements.

Documents

SYLLABUS (SEMESTER SYSTEM) W.E.F. 2012-13 M.Sc. · PDF file7 Human Nutrition and Dietetics ... conminanta, radionuclides, adultrants. Recent concerns on food safety: ... FAO food and