A Revised FND Syllabus 1 Syllabus Mumbai University

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UNIVERSITY OF MUMBAI


Syllabus
SEMESTER I & SEMESTER II
Program: M.Sc.
Course: Home Science
Branch I A: Foods, Nutrition and Dietetics

(Credit Based Semester and Grading System
with effect from the academic year 2016–2017)

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M.Sc. (HOME SCIENCE) BRANCH IA : FOODS, NUTRITION AND DIETETICS

SEMESTER I

Course Code Title Theory/
Practical Internal
Marks Semester
End
Exam Total
Mark
s Periods/
week Credits
PSHSI 101 Research Methods and Biostatistics
– Paper I
Theory 40 60 100 3 4
PSHSIA102 Advances in Nutritional and
Clinical Biochemistry - I
Theory 40 60 100 3 4
PSHSIA103 Nutritional Management of Chronic
Degenerative Diseases Theory 40 60 100 3 4
PSHSIA104 Maternal and Child Nutrition
Theory 40 60 100 3 4
PSHSIA105 Food Science and Processing
Theory 40

60 100 3 4
PSHS IAP101 Biochemistry and Food Analysis - I
Practical --- 50 50 4 2
PSHS IAP102 Principles of Food Science
Practical --- 50 50 3 2
Total 200 400 600 22 24

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Course code
Title Periods/week Marks Credits
PSHSI101 RESEARCH METHODS AND
BIOSTATISTICS – PAPER I 3 100 4

Objectives:
1. To build in students appreciation for high quality research.
2. To introduce students to the skills needed in conducting a research.

Course content Periods
Unit I A. An introduction to research methodology:
Definition
Objectives of research
Types of research - Descriptive vs. Analytical, Applied vs. Fundamental,
Quantitative vs. qualitative, Conceptual vs. Empirical
Other types: Cross sectional vs. longitudinal, Field setting or laboratory, clinical
or diagnostic, Exploratory, Historical research.
Research approach: Quantitative and qualitative approach
Ethics in research, applying for ethical approval/ clearance
Defining the research problem: Selecting and defini ng the problem
Literature survey
Formulation of hypothesis
B. Research designs:
Need for a research design, features of a good design
Types of research designs - Explorative/ descriptive/ experimental/ Survey/ Case
Study 15
Unit II A. Sampling techniques for nutrition research
Sample design -Criteria of selecting a sampling procedure; Characteristics of a
good sampling design
Types of sample designs: Non -probability sampling and Probability sampling
Purposive sampling, Simple random sampling, Systematic sampling, Stratified
sampling, Quota sampling, Cluster sampling, Multi -stage sampling, Sequential
sampling.
Determination of sample size for different type of research
B. Measurement and scaling techniques
Measurement scales: Nominal, Ordinal Interval, Ratio
Validi ty, Reliability and Practicality
Scaling, scaling techniques - rating scales (paired comparison, rank order), likert
scales etc. 15
Unit III A. Methods/ tools of data collection
Collection of primary data: Observation method, Interview method,
Questionnaire method, case study method.
Collection of secondary data
Selection of appropriate method of data collection
B. Data processing and management
Processing operations: Editing, coding, classification, tabulation
Use of data entry software 15
References
Bhattacharyya, G.K. & Johnson, R. A. (1977). Statistical concepts and methods. NY: John Wiley.
Dwiwedi, R. S. (1997). Research methods in behavioral sciences. Delhi: Macmillan India.
Gravetter, F. J. &Waillnau, L. B. (2000). Statistics for the behavioral sciences. Belmont, CA: Wadsworth/Thomson
Learning.
Kerlinger, F. N. & Lee, H. B. (2000). Foundations of behavioral research. Orlando, Florida: Harcourt.
Kothari, C.R. (2004). Research Methodology -Methods and Techniques. New Age International Publishe rs, New
Delhi.
Leong, F.T.L. & Austin, J. T. (Eds.) (1996). The psychology research handbook. New Delhi: Sage

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Course code
Title Periods/week Marks Credits
PSHSIA102 ADVANCES IN NUTRITIONAL AND
CLINICAL BIOCHEMISTRY - I
3 100 4

Course content Periods
Unit I Biomolecules of Nutritional Significance
a. Carbohydrates – Oligosaccharides, Polysaccharides, sugar alcohols, Glycosides
b. Proteins – Essential and non -essential amino acids, Formation of specialized
products from amino acids and their functions – Glutathione, Creatine –
creatinine, biogenic amines (dopamine, norepinephrine, tyranine, serotonin,
GABA, histamine). Biologically important peptides (Insulin, ACTH, Oxytocin,
Vasopressin, Angiotensin, TRH. Four levels of protein structure and functions of Ins ulin, Haemoglobin, Carboxypeptidase, Keratin)
c. Lipids – Compound Lipids, Fatty acids, MCT’ s, Cholesterol, Prostanoids.
15
Unit II Cellular Communication – Digestion and absorption of macronutrients
a. Cellular transport – Principles of mechanisms of passive, Facilitated diffusion
and active transport. Na – K ATPase. Artificail membranes in drug delivery.
GLUT proteins
b. Cell signaling – General principles. Signalling via G - proteins embedded cell
surface receptors.
c. Gap junctions in extracellular commun ication
d. Interactions of cells with other cells.
e. Outline of digestion and absorption of carbohydra tes, proteins and lipids 15
Unit III Enzyme Chemistry and Metabolism of Macronutrients.
a. IUB classification of enzymes. Active site and its identification. F actors
affecting enzyme activity. Significance of Km
b. Enzyme Inhibition – Clinical enzymology – LDH isoenzymes, SGOT, SGPT,
Amylase, Use of ELISA, RIA techniques
c. Carbohydrate Metabolism - Glycolysis, TCA, Gluconeogenesis, Glycogen
metabolism, HMP, Uronic acid, Bioenergetics – ETC, Mechanism of
phospho rylation, Shuttle pathways
d. Protein metabolism – Decarboxylation, Transamination, Transmethylation,
Ammonia formation and detoxification, Urea Cycle.
Metabolism of Tyrosin, Phe, Trp, Sulphur containing amino a cids, BCAA and
related in born errors of metabolism.
e. Lipid Metabolism – Knoop’s Beta oxidation, Fatty acid biosynthesis,
cholesterol biosynthesis, ketoge nesis. 15
References
Berg, J. M., Tynocrko, J. L. et al Biochemistry (5th ed.) New York W.H. Freeman and Co 2002.
Brody Tom. Nutritional Biochemistry 2nd ed. New Delhi Elsevier/Reed Elsevier India Pvt. Ltd. 2004
Chatterjee M.N. Shinde and Rana Textbook of Medical Biochemistry 6th ed. New Delhi Jaypee Brothers
MedicalPublishers 2005.
Devlin Thomas, M (ed.) Textbook of Biochemistry with Clinical Correlation New York, John Wiley and Sons
Inc.1997.
Montgomery, Rex and others Biochemistry A case oriented Approach St. Louis The C.V. Mosby Co. 1977.
Murray, R.K. and others. Harper’s Biochemistry 25th ed. Connectic ut, Appleton and large Publications. London,
Prentice Hall Int. Inc 1996.
Lehninger, A.L.; Nelson D.L. and Cox. M.M., Principles o Biochemistry 3rd ed. New York. Worth
PublishersMcMullan Press, 2000
Puri Dinesh Textbook of Biochemistry . A Clinically oriented Approach New Delhi B.I. Churchill Livingstone Pvt.Ltd.
2002.
Course code Title Periods/week Marks Credits

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PSHSIA103 NUTRITIONAL MANAGEMENT OF
CHRONIC DEGENERATIVE
DISEASES 3 100 4

Objectives:
1. To provide an overview of the Nutrition Intervention protocol and counseling strategies.
2. To provide in depth, research based and advanced knowledge regarding prevalence, etiology, diagnosis,
pathophysiology, drug –nutrient and gene –nutrient interactions, and various management and nutrition
education strategies.

Course content Periods
Unit I Nutritional Care Process and Counseling Strategies
A. Nutritional Care Process
• The Nutritional Care process -a detailed study of nutritional assessment,
diagnosis, planning and goal setting, intervention ,follow -up and
documentation.
• Role and skills of a dietitian
• Modifications of the Normal Diet
• Hospital inpatient nutritional care.
• Relevance of research for a Nutritionist/dietitian
B. Detailed study of Nutrition Counseling theories and strategies
15
Unit II Weight Management
A. Obesity and overweight
• Regulation of body weight.
• Genetics and body weight.
• Etiology, classification, assessment techniques pathophysiology, metabolic
effects of obesity with special reference to obesity as an inflammatory disease.
• Management Strategies: Nutritional and dietary management, exercise,
lifestyle and behavioural changes, medical management and surgical
management.
• Management of obesity in pregnancy, lactation and childhood.
B. Underweight and eating disorders
• Under weight: Etiology, metabolic consequences of starvation and
management strategies
• Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge eating
disorder, Eating Disorder not otherwise specifies.
15
Unit III Type 2 Diabetes Mellitus, Cardiovascular Diseases and Metabolic syndrome
A. Type 2 Diabetes Mellitus
• Etiology, pathophysiology, assessment and complications(Acute and chronic)
• The diabetic gut
• Medical (OHA and insulin), nutritional and lifestyle management strategies.
• Nutrition in exercising diabeti c populations
B. Cardiovascular Diseases
• Atherosclerosis and arteriosclerosis: Etiology, risk factors, diagnosis, pathophysiology and progression, endothelial dysfunction.
• Consequences of atherosclerosis: Arterial blockage, Thrombus formation and occlusion, embolism, inflammation
• Etiology, Pathophysiology, Diagnosis, assessment and management
(Nutritional. Lifestyle ,Medical and surgical) and preventive strategies of :
 Hypertension
 Hyperlipidemias
 Angina Pectoris, Myocardial infarction
 Congestive Cardiac Fail ure 15

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C. Metabolic Syndrome
• Prevalence, etiology, risk factors, complications and management
• Preventive strategies

References
Barrer. K. (2007) Basic Nutrition Counselling Skill Development. Wadsworth Pub. Co.
Bendich. A. (2002) Preventive Nutrition Humana Press
Blackwell Scientific Publication. (2007 ). Manual of Dietetic Practice .2nd ed.
British Nutrition Foundation. (1999). Obesity . Blackwell Science Pub.
Brown. J. (2013). Nutrition Through the Lifecycle . Wadsworth Pub Co.
Gable. J. (2007) Counselli ng skills for Dietitians , Blackwell Publishing House
Garrow. J.S (1993). Human Nutrition and Dietetics , 9th ed., Churchill Livingstone Pub.
Medeiros D. and Wildman R. (2011). Advanced Human Nutrition. Jones & Bartlett Publishers.
Gibney, J. M. (2005). Clinical Nutrition . Blackwell Publishing House.
Gopalan C. (2000). Nutritive Value of Indian Foods . NIN ICMR Pub.
ICMR Pub. (2012). Nutrient Requirement and Recommended Dietary Allowances for Indians
Jamison.J. (2003). Clinical Guide to Nutrition and Diet ary Supplements in Disease Management , Churchill –
Livingstone Pub.
Jeejeebhoy et al. (1988). Nutrition and Metabolism in Patient Care W. B. Saunders CO.
Joel B. Mason. (2003). Biomarkers of Nutrient Exposure and Status in One -Carbon (Methyl) Metabolism1.Journal of
Nutrition 2003.pdf. jn.nutrition .org/content/132/12/3563.
King K. (2003). Nutrition Therapy 2nd Ed. Texas: Helm Publishing.
Lee. R.D. (2003 ). Nutritional Assessment 3rd ed. M c Graw Hill Pub.
Mahan.K.L. (2012). Krause’s Food and Nutr ition Therapy Saunders Pub.
McCormic.D. (1999). Annual Review of Nutrition vol 19 &20. Annual Reviews, California.
Peckenpaugh.N. (2003) Nutrition Essentials and Diet Therapy . 9th ed. Saunders Pub Co.
Sauberlich .H (1999). Laboratory Tests for the Assessme nt of Nutritional Status 2nd ed. CRC Press
Shills. M. (2006). Modern Nutrition in Health and Disease .10th ed. Lippincot William and Wilkins.
Whitney.C. (2006). Understanding Normal and Clinical Nutrition. Wadsworth publication
Journals
American Journal of Clinical Nutrition
Journal of American Dietetic Association.
Nutrition Reviews

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Course code
Title Periods/week Marks Credits
PSHSIA104 MATERNAL AND CHILD NUTRITION 3 100 4

Objectives :
1. To study the influence of nutrition on humans during the different stages of life cycle
2. To emphasize the importance of nutrition in mother and child health
3. To be aware and update the knowledge in the field of nutrition as applied during the life cycle
Course content Periods
Unit I I Pre -Conception Nutrition
• Fetal origins hypothesis, Nutrition related disruptions in fertility, other preconception
nutrition concerns e.g PCOS, eating disorders, PMS, Contraception, Diabetes Mellitus
etc
• Nutrition during Pregnancy – An overview of physiology of pregnancy (normal
changes), Fetal development, critical periods of growth and development, pregnancy
weight gain, Nutritional requirements during pregnancy (macro and micro nutrients), Dietary supplements, Role of exercise
• Common problems associated with pregnancy – Obesity, GDM, PIH, HIV, multi fetal
pregnancies
15
Unit II II. Nutrition during Lactation and infancy
• Lactation Physiology – Mammary gland development, Lactogenesis, Let -down reflex,
human milk composition, Benefits of breast feeding, Nutrient needs o f lactating
mother and role of galactogogues
• Breast Feeding issues – Common conditions e.g Let -down reflex, position,
identifying hunger and satiety, feeding frequency, supplements and maternal
medications, Alcohol and other drug exposure
• Infant Nutrition – New born growth assessment, infant development – motor,
cognitive, GI system, feeding skills, complementary nutrition, nutrition needs of
infants.
• Common nutritional problems and concerns – FIT, Colic, Anaemia, Caries, Ear
infection, Allergies, Neonatal jaundice, premature infant nutrition – preterm, SFD,
AGA, LGA, SGA 15
Unit III III. Nutritional needs of toddlers and preschoolers, children and
preadolescents
• Child and Pre -adolescent Nutrition Concerns – Undernutrition, overweight, obesity,
CVD, hyperten sion etc.
• Nutrition requirements of children with special health care needs e.g SAM, PEM
Autism, ADHD, CP, PKU, Galactosemia, Epilepsy
• An overview of physical activity guidelines for children 15

References
Bennion, H. (1979) Clinical Nutrition , New York Harper and Raw Publishers
Brown, J. E. (1998). Nutrition Now, West/Wadsworth: International Thomson Pub. Co.
Brown, J. E., Sugarman, I. J. (2002). Nutrition through the Life Cycle , Wadsworth Thomson Learning
Donald, B., MCColmick,. Bier, D. M. (1997). Annual Review of Nutrition (vol. 19)
Goodhart, R. S. S. and Shils, M. E. (1998). Modern Nutrition in Health and Disease . Philadelphia: Lea and Febiger.
Groff, J. L and Gropper, S. S. (1999). Advanced Nutrition and Human Metabolism , Belmount CA: Wads
worth/Tho mson Learning.
Jackson, M. S., Rees, Jane, M., Golden, Neville, H.; Irwin Charles, E. (ed) (1997). Adolescent Nutritional Disorders .
New York:The New York Academy of Science.
Lee, R. S. and Marcus, C. (1990) Omega – 3Fatty Acids in Health and Disease . – Marcel dekker Inc.
Mahan L. K. & Stump S.E. (11th ed.) (2004) Krause’s Food Nutrition and diet Therapy – Saunders USA: Elsevier.
NelmsM.,Roth S.L. and Lacey K.(2008). Medical Nutrition Therapy: A Case Study Approach. Wadsworth Cengage
Learning.
Wardlawy, G. M. Insel, P. M. and Seyler M. F. (1994). Contemporary Nutrition; Issues and Insights St. Lopuis

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Masby.
Warthington, R., Vermeersch J. and Willams, S. (1985). Nutrition in Pregnancy and Lactation St. Louis Times
Mirror.Mosby College Publishing.
Ziegler, E. E. and Filer L. J. (1996). Present Knowledge in Nutrition, Washington D.C.: International Life Science
Institute.
Journals
Journal of Academy of Nutrition and Dietetics
Nutrition Reviews
The American Journal of Clinical Nutrition

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Course code
Title Periods/week Marks Credits
PSHSIA105 FOOD SCIENCE, PROCESSING AND
PRESERVATION
3 100 4

Objectives :
1. To enable understanding of the chemistry of food components, the chemical and biochemical reactions in foods.
2. To impart a systematic knowledge of basic and applied aspects of food processing and technology
3. To enable students to become familiar with the quality and safety of food.
Course content Periods
Unit I I`Principles of Food Science
a) Water: States of water, water activity, water in food preparation.
b) Physical aspects of food preparation: energy and food energy transfer, mass transfer,
state of matter, dispersions, emulsions, gels, foams.
c) Carbohydrates : Properties of sugars - Hydrolysis, Caramelization, Maillard reaction.
Applications of these properties in food processing e.g crystalline candies, syrup, sauces,
jams and jellies, Starch : Structure, functional properties - Gelatinization, pasting,
syneresis, retrogradation, dextrinization. Factors affecting gelatinization and gelation.
Modified and resistant starches, Gums – Functions, sources, applications. Pectic
substances, pectin gels
e) Proteins – Properties of proteins – Amphoterism, Isoelectric point, Water -binding
capacity, hydrolysis, denaturation, Coagulation, Salting in saltin g out, Gluten complex
development, Gelatin gel, modified meat products, soy proteins, texturized vegetable proteins, non- conventional sources of protein.
f) Lipids – Properties of Fats crystallinity of solid fats, Polymorphism, Melting points,
Plasticity of Fats, chemical degradation, oxidative and hydrolytic rancidity, effect of heat,
chemical modifications - Hydrogenation, Interesterification, Winterization, Functional
roles of fats - fat replacements. 15
Unit II II. Principles of Food Preservation
General principles of Food preservation: Meaning, mode of action and changes in foods
Use of High temperature (Heat preservation) – Moist and Dry heat methods, Blanching,
Dehydration, concentration, Canning, commercial sterilization, pasteurization
Cold Pres ervation – Freezing and Refrigeration, Freezing methods – Air freezing, Indirect
contact freezing, immersion freezing, dehydro -freezing, Cryo -freezing. Changes in foods
during refrigeration and frozen storage
Ionizing radiation and microwave heating – Ionizing radiations and sources, units of
radiation, radiation effects, mechanism of microwave heating. Application of radiation
technology
Fermentation – Benefits and mechanisms of fermentation. Fermented food products e.g
Beer, Wine, Soya sauce, Cheese, Soya bean products
Use of Food Additives an overview – Broad classes, Intentional and unintentional food
additives.
Food Enzymes and their applications in Food industry. Application of Hurdle Technology 15
Unit III III. Processing Technology of Foods
a) Cereals & Millets – Milling of cereals & millets, breakfast and fortified cereals,
Extrusion technology using cereals and millets.
b) Pulses – Processing, elimination of toxic factors soya bean products.
c) Oil seeds – oil extraction, purification, fully r efined oil, margarine, peanut butter, salad
dressings.
d) Fruits and vegetables – Changes during ripening storage, dehydrated, canned and frozen
vegetables, fruit processing – jams, jellies, marmalades, puree, pastes, powders, beverages,
fruit juices
e) Milk and Milk products – Milk processing, Milk products, cheese, butter, cream, ghee,
milk powder, ice cream concentrated milk, skim milk, lactone, Vit. D milk.
f) Eggs - Quality of eggs, deterioration, egg processing – dehydration and freezing, egg 15

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products.
g) Poultry processing and Tandoor chicken
h) Fish spoilage in fish, canned, dehydrated and frozen, fish meal, fish protein concentrate
fish oils.
i) Meat – Meat tenderization ageing and curing, sausages.
j) Sugar and Jaggery - manufacture of suga r, HFCS
Convenience foods & ready to eat foods, Nano Technology

References
Borvers, J. (1992). Food Theory and Application (2ndEd), New York: Maxwell MacMillan International Edition.
Manay, N. S. and Sharaswamy, S. M. (1997). Foods: Facts and Principles New Delhi: New Age International
Publishers.
McWilliams, M (2007). Foods:Experimental Perspectives 5th Ed, New Jersey: Macmillar Publishing Co.
Potter, N. N. and Hutchkiss, J. H. (1997). Food Science, 5th Ed, New Delhi: CBS Publishers and Distributors.
Rick Parker (2003) Introduction to Food Science , New York: Delmar Thomson Learning.
Scottsmith and Hui Y.H (Editiors) (2004) Food Processing – Principles and Applications London Blackwell
Publishing.
Subbulakshmi, G and Udipi, S. A. (2001). Foods Processing and Preservation , New Delhi: New Age International
(P) Ltd. Publishing.
Swaminathan, M. (1995). Food Science Chemistry and Experimental Food . The Bangalore Printing and Publishing
Co. Ltd.
Vacklavick, V. and Christian, E. (2003). Essentials of F ood Science. New York: Kluwer Academic/ Plenum
Publisher.
** All new journals related to Food Science and Processing

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Course
Code Title Periods/week Marks Credits
PSHSIAP101 FOOD ANALYSIS & BIOCHEMISTRY - I 4 50 2


References
BayensDominiezak – Medical biochemistry, Mosby Publishers, Harcourt, 1999
Brave Robert D – Introduction to Instrumental Analysis, McGraw Hlll Book Co, New York
Chatterjee and RanaShinde Medical - Biochemistry
Dandekar, S. P., Rane S. A. (2004). Practical s& Viva in Medical Biochemistry , New Delhi: Elsevier/Reed Elsevier
Feitz – Clinical Chemistry
Frelfelder D - Physical Biochemistry .Skoog Douglas A – Principles of InstrumentalAnalysis Harcourt Brace
publishers, London
Gill CV – Short cases in clinical bi ochemistry, Churchill Livingston, Edinburgh, 1984
Godkar, P. B. (2003). Textbook of Medical Laboratory Technology 2nd Ed. Mumbai. Bhalani Publishing House.
Greenberg David M – Metabolic Pathways. Vols. 2 and 3, 3rd editions. Academic Press, New York
Harv ey David – Modern Analytical Chemistry, International editi
Henry Richard et al – Clinical Chemistry, Principles and Techniques, 2nd edition, Harper and Row, New York
Holme David J – Problem solving in analytical biochemistry, H & Longman Sc. And Tech, Essex
India Pvt Ltd.
Jayaram J., (1981) Laboratory Manual in Biochemistry , New Delhi: Wiley Eastern Ltd.
John Bernard Henry, Clinical Diagnosis and Management by Laboratory Methods, Saunders publications, 20theition
Kamal SH – Clini cal Biochemistry for Medical Technologies, Churchill Livingston, London
Methods in Enzymology – Kaplan
Murrary Robert – Harper’s biochemistry, 24th edition, Prentice Hall International UK LTD, 1990
Nelson DI, Cox MM – Lehninger Principles of Biochemistr y
Ninfa Alexander J and Ballou David P – Fundamental Laboratory Approaches for Biochemistry and Biotechnology,
Fitzgerald Science Press, Bethesda
on, McGraw, Hlll, Boston
Pearson, D. (1970). Chemical Analysis of Foods , (6 th Ed), London: T.A. Churchill.
Plummer, D. T. (1979). Introduction to Practical Biochemistry . Bombay: Tata McGraw Hill Pub. Co. Ltd.
Practical Biochemistry by David Plummer
RaoRanganathan – Text book of biochemistry 3rd edition, Prentice Hall, New Delhi
Rodney Boyer Experimental Bioch emistry Pearson Publ. Sawheny and Singh
Rodrigues Fred K Carbohydrate chemistry with clinical correlations, New Age International, New Delhi
S. Sadasivan and A. Manickam, (2003). Biochemical Methods , 2nd ed. New Age International (P) Ltd.. Publishers.
Satyanarayanan – Biochemistry Course Content Periods
Unit I Bioanalytical Chemistry & Enzymology
a. Standardization of acids and alkalies
b. Preparation of buffers, indicators and use of pH meter
c. Paper chromatography of amino acids and sugars
d. Isolation, calculation of percent yield of amylase from sweet potato
and study of optimum pH, Km
e. Estimation of Acid P hosphatase
Unit II Isolation, Preparation & Extraction
a. Casein from milk
b. Cholesterol from egg yolk
c. Lycopene from tomatoes
d. Albumin & globulin from egg whites
Unit III Clinical Analysis (from blood, serum)
Estimation of:
a. Glucose by Folin- Wu Method, GOD/POD
b. Lipid profile - Triglycerides & cholesterol
c. Protein by Biuret, Fehn -Lowry
d. Estimation of Iron
e. Estimation of Calcium
f. Estimation of phosphorus

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Srivascava VK and Kishor K – Introduction to chromatography: Theory & Practice, S Chand & Co, New Delhi
Stokes Joan et al – ClinicalMicrobiology, Edward Arnold, London
Todd et al – Clinical Diagnosis and Management, 17th edition, WB Saunders, Philadelphia
Upadhyaya et al – Biophysical Chemistry, Himalaya Publishing Home, New Delhi
Van Holde KE – Principles of Physical Biochemistry, Prentice Hall, 1998
Varley, Harold, & others. (1980) Practical Clinical Biochemistry . 5th Ed. Delhi: CBS Publishers & Distributors.
Vasudevan Text Book of Medical Biochemistry
Voet&Voet – Biochemistry, 2nd edition
Wilson K & Walker J – Principles and Techniques of practical Biochemisty. Cambridge Low Price Edition
.

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Course code
Title Periods/week Marks Credits
PSHSIAP102 PRINCIPLES OF FOOD SCIENCE 3 50 2

Objectives :
1. To guide the students in their quest for the scientific principles involved in the attainment of food quality.
2. To observe and identify physical and chemical changes underlying the preparation of diverse foods.
3. To understand principles of food science involved in bringing changes in foods.
Course content Periods
Unit I A. Solutions and Ice crystallization : Effect of formula and procedure on crystal size of
frozen deserts
B. Sugar cookery
i. Tests for stages of sugar cookery
ii. Effect of dry heat on sucrose.
iii. Crystalline and Non crystalline candies 15
Unit II A. Cereals and Flours
i. Gelatinization of Starch (different types)
ii. Comparison of different cereals for water absorption and consistency
iii. Comparison of - different methods of cooking rice, different varieties of rice
iv. Starches as thickening agents (potato, corn and other)
B. Temporary and Permanent emulsions in Salad Dressings, Effect of S tabilizers and
Emulsifiers in salad dressings. Comparisons of low fat and high fat French dressing: Preparation and Comparison of Mayonnaise with variations (with and without egg)
C. Principles that maintain high quality fried foods
i. Smoke point of diffe rent fats and oils
ii. Effect of temperature on fat absorption
iii. Effect of formulation on fat absorption
iv. Effect of coating and binding agents on fat absorption
v. Comparison of texture, flavor and mouth -feel of food products using fat
substitutes (if available)
15
Unit III A. Effect of different conditions on properties of proteins e.g. milk
i. Effect of acids (citric acid, lactic acid and acetic acid) on coagulation of milk proteins
ii. Effect of gums on gelation
iii. Effect of fat content, pH stabilizers in cream and whipped toppings
iv. Difference between natural and processed Cheese
B. Examination of properties of egg/meat
i. Denaturation and Coagulation
ii. Egg white foams – volume and stability
iii. Effect of acid and alkalies on meat/poult ry
C. Factors affecting g elatin gel - Temperature of liquid, proteolytic enzymes and whipping
D. Factors affecting vegetable pigments – Temperature, acid, alkalies
E. Pectin gel : Determination of pectin content, development of a fruit jam, using natural a nd
commercial pectin. 15

References
Jameson K. (1998). Food Science – A Laboratory Manual , New Jersey:Prentice Hall Inc.
Lawless, H. and Heymann, H. (1998). Sensory Evaluation of Food – Principles and
McWilliam, M.(2001). Foods – Experimental Perspectives (4th Ed.), New Jersey: Prentice Hall Inc.
Practices , Kluwer Academic/Plemer Publishers.
USA: CRC Press Inc..
Weaver, C. (1996), Food Chemistry Laboratory – A manual for Experiemental Foods ,

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M.Sc. (HOME SCIENCE) BRANCH IA : FOODS, NUTRITION AND DIETETICS

SEMESTER II



Course Code Title Theory/
Practical Internal
Marks Semester
End
Exam Total
Marks Periods/
week Credits
PSHSI201 Research Methods and
Biostatistics - Paper II
Theory 40 60 100 3 4
PSHSIA202 Advances in Nutritional &
Clinical Biochemistry. - II
Theory 40 60 100 3 4
PSHSIA203 Critical Care Nutrition
Theory 40 60 100 3 4
PSHSIA204 Adolescent , Adult and Geriatric
Nutrition Theory 40 60 100 3 4
PSHSIA205 Food Safety and Quality
Assurance Theory 40 60 100 3 4
PSHSIAP 201 Biochemistry and Food
Analysis - II
Practical --- 50 50 4 2
PSHS IAP202 Development of Food Product Practical --- 50 50 3 2
Total 200 400
600 22 24

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Course code
Title Periods/week Marks Credits
PSHSI201 RESEARCH METHODS AND
BIOSTATISTICS – PAPER II 3 100 4

Objectives:
1. To enable in students the skills in selecting, computing, interpreting and reporting statistics.
2. To introduce students to principles of good scientific writing.

Course content Periods
Unit I Role of statistics in research
Measures of central tendency: Mean, Median, Mode
Measures of dispersion: Range, Interquartile range, Variance and Standard Deviation
Normal distribution and normal curve
Testing of Statistical Hypothesis
Type I and Type II e rrors
Guidelines for selecting an appropriate test 15
Unit II Statistical tests - Applications and interpretation
Parametric test of difference - T-test, ANOVA, Post Hoc tests
Parametric tests of association - Pearson’s correlation coefficient
Non parametric tests of difference - Chi-square
Regression Analysis
Computer applications in analysis of data: Introduction to SPSS - Application of SPSS
(Demonstration) 15
Unit III Interpretation and Presentation of data: Tables - Frequency distributions, Relative
Freque ncy, Graphs - Bar graphs, Histograms, Scatter plots, Line graphs; Pie charts,
Pictogram
Preparation of research report/ Publication of scientific research articles
Information search and data retrieval: Use of internet to extract evidence, Tools for
web sea rch/ web search engines, data mining of biological databases 15
References
Bhattacharyya, G.K. & Johnson, R. A. (1977). Statistical Concepts and Methods. NY: John Wiley.
Dwiwedi, R. S. (1997). Research Methods in Behavioral Sciences. Delhi: Macmillan India.
Gravetter, F. J. &Waillnau, L. B. (2000). Statistics for the Behavioral Sciences. Belmont, CA: Wadsworth/Thomson
Learning.
Kerlinger, F. N. & Lee, H. B. (2000). Foun dations of Behavioral Research. Orlando, Florida: Harcourt.
Leong, F.T.L., & Austin, J. T. (Eds.) (1996). The Psychology Research Handbook. New Delhi: Sage
Mahajan B.K. (2010). Methods in Biostatistics for Medical students and Research Workers, Jaypee Br others Medical
Publishers (P) Ltd.
Pagano, M. and Gauvreau, K. (2011). Principles of Biostatistics. Cengage Learning India Private Limited.

Page 17

Course code
Title Periods/week Marks Credits
PSHSIA202 ADVANCES IN NUTRITIONAL AND
CLINICAL BIOCHEMISTRY - II
3 100 4

Course content Periods
UNIT I Chemistry and Metabolism of Nucleic acids
a. Structure, properties and functions of DNA, RNA. Replication,
Transcription, Translation in prokaryotes.
b. Structure and gene and its organization. Gene regulation. Operon model.
c. Mutation – Types, Physical, chemical and biological agents causing
mutations. DNA repair mechanism
d. Recombinant DNA technique. PCR 15
UNIT II Overview of Endocrinology and Organ Function Tests
a. Classification of Hormones, mechanism of action, synthesis of hormones –
Thyroxine, Catecholamines.
b. Functions and hyper – hypo states of Thyroid, Insulin, Glucagon. Adrenal,
medullary and cortex
c. Organ function Tests – LFT, RFT, Gastric 15
UNIT III Pharmacokinetics, Clinical Research and Ethical Issues
a. Pharmacokinetics and drug metabolism, Detoxification phase I and II.
b. Fundamental concepts in drug absorption, distribution, metabolism and
elimination
c. Clinical Trials – Stages I to IV, Clinical Research and its significance ,
Biomedical ethics in clinical trials 15
References
Berg, J. M., Tynocrko, J. L. et al Biochemistry (5th ed.) New York W.H. Freeman and Co 2002.
Brody Tom. Nutritional Biochemistry 2nd ed. New Delhi Elsevier/Reed Elsevier India Pvt. Ltd. 2004
Chatterjee M.N. Shinde and Rana Textbook of Medical Biochemistry 6th ed. New Delhi Jaypee Brothers
MedicalPublishers 2005.
Devlin Thomas, M (ed.) Textbook of Biochemistry with Clinical Correlation New York, John Wiley and Sons
Inc.1997.
Montgomery, Rex and others Biochemistry A case orie nted Approach St. Louis The C.V. Mosby Co. 1977.
Murray, R.K. and others. Harper’s Biochemistry 25th ed. Connecticut, Appleton and large Publications. London,
Prentice Hall Int. Inc 1996.
Lehninger, A.L.; Nelson D.L. and Cox. M.M., Principles o Biochemistry 3rd ed. New York. Worth
PublishersMcMullan Press, 2000
Puri Dinesh Textbook of Biochemistry . A Clinically oriented Approach New Delhi B.I. Churchill Livingstone Pvt.Ltd.
2002.

Page 18

Course code
Title Periods/week Marks Credits
PSHSIA203 NUTRITION IN CRITICAL CARE 3 100 4

Objectives:
1. To provide in depth, research based and advanced knowledge regarding the mechanics of and nutrient delivery
in enteral and parenteral feeding strategies.
2. To develop an understanding into prevention of critical illness.

Course content Periods
Unit I Nutrition in the H ypercatabolic State
• Physiological, endocrine, metabolic, inflammatory and nutritional alterations in physiological stress.
• Assessment of Nutritional status in the hypercatabolic state.
• A study of Etiology ,pathophysiology, diagnosis, assessment and management strategies(pharmacological, surgical and nutritional) in:
 Burns
 Trauma
 Surgery
 Sepsis(SIRS,MODS,)
 Acute Respiratory Distress and nutritional implications of
ventilation,Guillian Barre syndrome
• Drug nutrient interactions
15
Unit II Nutritional Support
A. Enteral Nutrition
• Benefits and indications of enteral nutrition
• Timing of initiation of enteral feeding
• Routes of Enteral feeding and types of access.
• Enteral formulae characteristics(physical and nutritional) and
classification
• Complications of enteral feeding: Refeeding syndrome, GI
complications, and infections, metabolic and mechanical issues.
• Advancements in composition and formulations in the enteral feed.
• Home enteral nutrition.
B. Parenteral Nutrition
• Indications and selection of patients for feeding
• Parenteral Nutrition access routes and equipments required.
• Composition and designing of parenteral formulae
• Complications -monitoring and management
• Drug Nutri ent interactions
• Managing home parenteral nutrition.
15
Unit III Cancer
Epidemiology of diet and cancer risk
Etiology and molecular basis of cancer
Pathophysiology,metabolicalteraltions .inflammatory processes in cancer.
Cancer Cachexia
Diagnosis and assessment of Nutritional Status.
Management strategies in various types of cancers (surgery,chemotherapy,
biotherapy, hormonal therapy, radiotherapy, Haematopoeitic Cell Transplant) ,
their complications and nutritional implications.
Medical Nutrition The rapy and Nutrition Support
Nutrition in the prevention of cancer
15

Page 19

References
Barrer. K. (2007) Basic Nutrition Counselling Skill Development. Wadsworth Pub. Co.
Bendich. A. (2002) Preventive Nutrition Humana Press
Blackwell Scientific Publication. (2007 ). Manual of Dietetic Practice .2nd ed.
British Nutrition Foundation. (1999). Obesity . Blackwell Science Pub.
Brown. J. (2013). Nutrition Through the Lifecycle . Wadsworth Pub Co.
Cynober L., Moore F.A. (2003). Nutrition and Critical Care. 8th Nestlé Nut rition Workshop. Karger Publications.
Faber P., Siervo M . (2014). Nutrition in Critical Care . Cambridge University Press.
Gable. J. (2007) Counselling skills for Dietitians , Blackwell Publishing House
Garrow. J.S (1993). Human Nutrition and Dietetics , 9th ed., Churchill Livingstone Pub.
Gibney, J. M. (2005). Clinical Nutrition . Blackwell Publishing House.
Gopalan.C.(2000). Nutritive Value of Indian Foods . NIN ICMR Pub.
ICMR Pub. (2012). Nutrient Requirement and Recommended Dietary Allowances for Indians
Jamison.J. (2003). Clinical Guide to Nutrition and Dietary Supplements in Disease Management , Churchill –
Livingstone Pub.
Jeejeebhoy et al. (1988). Nutrition and Metabolism in Patient Care W.B. Saunders CO.
Joel B. Mason. (2003). Biomarkers of Nutrient Exposure and Status in One -Carbon (Methyl) Metabolism1.Journal of
Nutrition 2003.pdf. jn.nutrition .org/content/132/12/3563.
King K. (2003). Nutrition Therapy 2nd Ed. Texas: Helm Publishing.
Lee. R.D. (2003 ). Nutritional Assessment 3rd ed. M c Graw Hill Pub .
Mahan K.L. (2012). Krause’s Food and Nutrition Therapy Saunders Pub.
McCormic D. (1999). Annual Review of Nutrition vol 19 &20. Annual Reviews, California.
Medeiros D. and Wildman R. (2011). Advanced Human Nutrition. Jones & Bartlett Publishers.
Peckenpaugh.N. (2003 ) Nutrition Essentials and Diet Therapy . 9th ed. Saunders Pub Co.
Rajendram , Rajkumar, Preedy , Victor R., Patel , Vinood B. (Eds.). (2015). Diet and Nutrition in Critical
Care .Springer Publications.
Skipper A. (3rd Ed). Dietitian's Handbook of Enteral and Parenteral Nutrition. Jones and Bartlett Learning.
Sauberlich .H (1999). Laboratory Tests for the Assessment of Nutritional Status 2nd ed. CRC Press.
SA Shikora, GL Blackburn . (1997) Nutrition Support –Theory and Therapeutics. Chapman and Hall.
Shills. M. (2006). Modern Nutrition in Health and Disease .10th ed. .Lippincot William and Wilkins.
Whitney C. (2006). Understanding Normal and Clinical Nutrition. Wadsworth publication
Zaloga G. (1994). Nutrition in Critical Care . Mosby Pub.

Journals
American Journal of Clinical Nutrition
Journal of Academy of Nutrition and Dietetics
Nutrition Reviews
Journal of Parenteral and Enteral Nutrition.

Page 20

Course code
Title Periods/week Marks Credits
PSHSIA20 4 ADOLESCENT, ADULT AND
GERIATRIC NUTRITION 3 100 4

Objectives :
1. To study the influence of nutrition on humans during the different stages of life cycle
2. To emphasize the importance of nutrition in adolescent, adult and geriatric health
3. To be aware and update the knowledge in the field of nutrition as applied during the life cycle

Course content Periods
UNIT I I. Adolescent Nutrition
• Growth and development, physiological and psychological changes, nutrient
requirements (macro and micro)
• Concerns with special conditions – Obesity, underweight, pregnancy, substance abuse,
eating disorders, deficiencies of calcium and iron, chronic health conditions, sports and
athletics
15
UNIT II II. Nutrition in Adult Years
• Physiological and psychological changes, common nutritional concerns, dietary
recommendations and nutritional requirements
• Physical activity – factors influencing food and nutrient intake
• Chronic conditions and defensive health paradigm
• Special health con cerns of adult woman 15
UNIT III III. The Aging Process
• Physiological, metabolic and body composition changes and its impact on health and
nutritional status.
• Theories of aging, nutritional risk factors
• Nutritional requirements and dietary recommendation s, physical activity
• Nutrition concerns under special/chronic conditions – heart disease, stroke, hypertension,
diabetes mellitus, obesity and underweight, osteoporosis, GI diseases, cognitive
disorders.
• Promoting fitness and well -being using both modern and traditional approaches 15
References
Bennion, H. (1979) Clinical Nutrition , New York Harper and Raw Publishers
Brown, J. E. (1998). Nutrition Now, West/Wadsworth: International Thomson Pub. Co.
Brown, J. E., Sugarman, I. J. (2002). Nutrition through the Life Cycle , Wadsworth Thomson Learning
Donald, B., MCColmick,. Bier, D. M. (1997). Annual Review of Nutrition (vol. 19)
Goodhart, R. S. S. and Shils, M. E. (1998). Modern Nutrition in Health and Disease . Philadelphia: Lea and Febiger.
Groff, J. L and Gropper, S. S. (1999). Advanced Nutrition and Human Metabolism , Belmount CA: Wads
worth/Thomson Learning.
Jackson, M. S., Rees, Jane, M., Golden, Neville, H.; Irwin Charles, E. (ed) (1997). Adolescent Nutritional Disorders .
New York:The New York Academy of Science.
Lee, R. S. and Marcus, C. (1990) Omega – 3Fatty Acids in Health and Disease . – Marcel dekker Inc.
Mahan L. K. & Stump S.E. (11th ed.) (2004) Krause’s Food Nutrition and diet Therapy – Saunders USA: Elsevier.
Wardlawy, G. M. Insel, P. M. and Seyler M. F. (1994). Contemporary Nutrition; Issues and Insights St. Lopuis
Masby.
Warthington, R., Vermeersch J. and Willams, S. (1985). Nutrition in Pregnancy and Lactation St. Louis Times
Mirror.Mosby College Publishing.
Ziegler, E. E. and Filer L. J. (1996). Present Knowledge in Nutrition, Washington D.C.: International Life Science
institute.
Journals
Journal of American Dietetic Association USA – The American Dietetics Donald, B., MCColmick,. Bier, D. M.
(1997). Annual Review of Nutrition (vol. 19)
Nutrition Reviews, New York SpringtonVerlog
The American – Journal of clinical Nutrition – USA Official Journal of the American

Page 21

Course code
Title Periods/week Marks Credits
PSHSIA20 5 FOOD SAFETY AND QUALITY
ASSURANCE 3 100 4

Objectives :
1. To guide the students in their quest for the scientific principles involved in the attainment of food quality.
2. To observe and identify physical and chemical changes underlying learn about the various ways of evaluating
and controlling food quality
Course content Periods
Unit I II. Food quality
• Meanings and definition of food quality , Quality factors in foods, indicators of food
quality. Meaning, importance and ways of food quality assessment
• Sensory evaluation , physiological bases, sensory characteristics of foods, types,
selection and training of sensory panel, requirements of sensory evaluation tests, types of tests, analysis and interpretation of sensory evaluation tests.
• Objective evaluation – Basic guidelines, physical methods to evalua te volume, specific
gravity, moisture, texture, rheological characteristics, chemical analysis methods,
microscopic methods, indices of microbial quality. 15
Unit II II. Food Additives and Food Adulterants
• Brief overview, classification, guidelines for u se, MAQ of food additives, toxicological
studies, tests to determine safe level – acute test, prolonged test, chronic test.
• Food Adulteration – Meaning, detection of common adulterants, PFA laws related to
food adulteration.
• Food safety, Hazards and risks – Meaning, definition, types of hazards: biological,
physical and chemical hazards. Food borne infections and intoxicants
• Natural toxicants in foods, pesticides residues in foods. Assessment and elimination
investigation of food borne disease outbreak. 15
Unit III III. Hygiene, Sanitation and Control of Food quality
• Principles of food hygiene, personal hygiene, kitchen hygiene and sanitation.
• Microbiology in food plant sanitation. Water quality assessment , insect and pest control, waste treatment and disposal, food vending and packaging standards,
employees health
• Control of Food quality – Principles of quality control. Government regulations (Food
laws, orders) and amendments and national and international standards – ISI,
AGMARK, FPO, Codex Alimenta rius, ISO, FSSAI
• Role of FDA and Consumer Guidance Society in India.
• Management systems in food quality control. HACCP, TQM and concept of food
audits 15
References
Borvers, J. (1992). Food Theory and Application (2ndEd), New York: Maxwell MacMillan International Edition.
Manay, N. S. and Sharaswamy, S. M. (1997). Foods: Facts and Principles New Delhi: New Age International
Publishers.
McWilliams, M (2007). Foods:Experimental Perspectives 5th Ed, New Jersey: Macmillar Publishing Co.
Potter, N. N. and Hutchkiss, J. H. (1997). Food Science, 5th Ed, New Delhi: CBS Publishers and Distributors.
Rick Parker (2003) Introduction to Food Science , New York: Delmar Thomson Learning.
Scottsmith and Hui Y.H (Editiors) (2004) Food Processing – Principles and Applications London Blackwell
Publishing.
Subbulakshmi, G and Udipi, S. A. (2001). Foods Processing and Preservation , New Delhi: New Age International
(P) Ltd. Publishing.
Swaminathan, M. (1995). Food Science Chemistry and Experimental Food . The Bangalore Printing and Publishing
Co. Ltd.
Vacklavick, V. and Christian, E. (2003). Essentials of Food Science. New York: Kluwer Academic/ Plenum
Publisher.

Page 22

** All new journals related to Food Science and Processing
Course Code Title Periods/week Marks Credits
PSHSIA P201 FOOD ANALYSIS & BIOCHEMISTRY - II 4 50 2


References
BayensDominiezak – Medical biochemistry, Mosby Publishers, Harcourt, 1999
Brave Robert D – Introduction to Instrumental Analysis, McGraw Hlll Book Co, New York
Chatterjee and RanaShinde Medical - Biochemistry
Dandekar, S. P., Rane S. A. (2004). Practicals& Viva in Medical Biochemistry , New Delhi: Elsevier/Reed Elsevier
Feitz – Clinical Chemistry
Frelfelder D - Physical Biochemistry .Skoog Douglas A – Principles of InstrumentalAnalysis Harcourt Brace
publishers, London
Gill CV – Short cases in clinical biochemistry, Churchill Livingston, Edinburgh, 1984
Godkar, P. B. (2 003). Textbook of Medical Laboratory Technology 2nd Ed. Mumbai. Bhalani Publishing House.
Greenberg David M – Metabolic Pathways. Vols. 2 and 3, 3rd editions. Academic Press, New York
Harvey David – Modern Analytical Chemistry, International editi
Henry R ichard et al – Clinical Chemistry, Principles and Techniques, 2nd edition, Harper and Row, New York
Holme David J – Problem solving in analytical biochemistry, H & Longman Sc. And Tech, Essex
India Pvt Ltd.
Jayaram J., (1981) Laboratory Manual in Biochem istry, New Delhi: Wiley Eastern Ltd.
John Bernard Henry, Clinical Diagnosis and Management by Laboratory Methods, Saunders publications, 20theition
Kamal SH – Clinical Biochemistry for Medical Technologies, Churchill Livingston, London
Methods in Enzymolo gy – Kaplan
Murrary Robert – Harper’s biochemistry, 24th edition, Prentice Hall International UK LTD, 1990
Nelson DI, Cox MM – Lehninger Principles of Biochemistry
Ninfa Alexander J and Ballou David P – Fundamental Laboratory Approaches for Biochemistry and Biotechnology,
Fitzgerald Science Press, Bethesda Course Content Periods
Unit I Bioanalytical Chemistry & Enzymology
a. TLC of oils. Separation of pigments – chlorophyll, carotene,
Anthocyanin.
b. Agarose gel electrophoresis for separation of serum proteins
c. Assay of Aspirin - preparation of Aspirin from salicylic acid and its
estimation
d. Estimation of sodium benzoate from jam
15
Unit II Isolation, Preparation & Extraction
a. Starch from potato
b. Pectin from apples/oranges
c. Essential oils from orange peels
d. Curcumin from turmeric
e. Isolation of DNA from O nion skin and Germinated Moong
15
Unit III Chemical A nalysis (Blood/serum/urine)
A. Renal Function Tests
a. Urea & Creatinine clearance
b. Urine Report - abnormal constituents
c. BUN - Caraway Method
d. Creatinine - Jaffe’s method
B. Liver Function Tests
a. SGOT, SGPT
b. Alakaline Phosphatase
c. Total & direct bilirubin
15

Page 23

on, McGraw, Hlll, Boston
Pearson, D. (1970). Chemical Analysis of Foods , (6 th Ed), London: T.A. Churchill.
Plummer, D. T. (1979). Introduction to Practical Biochemistry . Bombay: Tata McGraw Hill Pub. Co. Ltd.
Practical Biochemistry by David Plummer
RaoRanganathan – Text book of biochemistry 3rd edition, Prentice Hall, New Delhi
Rodney Boyer Experimental Biochemistry Pearson Publ. Sawheny and Singh
Rodrigues Fred K Carbohydrate chemistry with clinic al correlations, New Age International, New Delhi
S. Sadasivan and A. Manickam, (2003). Biochemical Methods , 2nd ed. New Age International (P) Ltd.. Publishers.
Satyanarayanan – Biochemistry
Srivascava VK and Kishor K – Introduction to chromatography: Theory & Practice, S Chand & Co, New Delhi
Stokes Joan et al – ClinicalMicrobiology, Edward Arnold, London
Todd et al – Clinical Diagnosis and Management, 17th edition, WB Saunders, Philadelphia
Upadhyaya et al – Biophysical Chemistry, Himalaya Publishing Home, New Delhi
Van Holde KE – Principles of Physical Biochemistry, Prentice Hall, 1998
Varley, Harold, & others. (1980) Practical Clinical Biochemistry . 5th Ed. Delhi: CBS Publishers & Distrib utors.
Vasudevan Text Book of Medical Biochemistry
Voet&Voet – Biochemistry, 2nd edition
Wilson K & Walker J – Principles and Techniques of practical Biochemisty. Cambridge Low Price Edition

Page 24

Course code
Title Periods/week Marks Credits
PSHSIA P202 DEVELOPMENT OF FOOD PRODUCT
3 50 2

Objectives :
1. To apply principles of food science in development of innovative product.
2. Use of functional foods, novel (less utilized) ingredients in development of products.
3. To identify a suitable packaging label and storage conditions for a developed product.
4. To learn and apply principles of sensory evaluation.
Course content Periods
Unit I Sensory evaluation of foods
i. Threshold concentrations of primary tastes.
ii. Effect of Temperature on taste.
iii. Identificati on of samples through Difference, Descriptive and Affective testing
Generation of idea and evaluation of sensory quality
i. Concept development and testing
ii. Product development
iii. Determination of sensory evaluation methods for evaluating quality
iv. Developing score card as an evaluation tool
v. Report writing 15
Unit II Food Product Formulation
i. Enhancement of nutritive value, waste utilization, cost effectiveness, value addition of
anyone of the product categories given – Ready to eat breakfast cereals, yoghurt
beverage, salad dressing, low fat/low calorie/high fibre products; Desserts using
artificial/low calorie sweeteners
ii. Traditional Indian recipes 15
Unit III Identifying suitable packaging material, shelf life studies in various altered conditions 15

References
Jameson K. (1998). Food Science – A Laboratory Manual , New Jersey:Prentice Hall Inc.
Lawless, H. and Heymann, H. (1998). Sensory Evaluation of Food – Principles and
McWilliam, M.(2001). Foods – Experimental Perspectives (4th Ed.), New Jersey: Prentice Hall Inc.
Practices , Kluwer Academic/Plemer Publishers.
USA: CRC Press Inc..
Weaver, C. (1996), Food Chemistry Laboratory – A manual for Experiemental Foods ,