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Home / Syllabus / BSc Home Science / Third Year Foods Nutrition and Dietetics / Semester 5 / Food Quality Analysis Nutrition Assessment and Education Practical

BSc Home Science Food Quality Analysis Nutrition Assessment and Education Practical Syllabus - Mumbai University 2026

This is the Semester 5 syllabus under NEP 2020, in force from the academic year 2026-27. The University still examines the earlier Choice Based papers alongside it: her third-year timetables name that scheme, so check which scheme your exam form names before you revise.

Food Quality Analysis Nutrition Assessment and Education Practical Syllabus.pdf
Major · Semester 5 · Third Year - Foods, Nutrition and Dietetics · 4 credits · 100 marks

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Syllabus for Food Quality Analysis Nutrition Assessment and Education Practical

Major · Semester 5 · Third Year - Foods, Nutrition and Dietetics · 4 credits · 100 marks

Module I: Physicochemical Analysis of Macronutrients in Foods

  • 1 Carbohydrates:
  • i Qualitative analysis of carbohydrates
  • ii Quantitative estimation of total sugars in different foods by Lane–Eynon’s method.
  • iii Determination of refractive index in fruit juice– Demonstration
  • 2 Amino acids and proteins:
  • i Identification of amino acids by paper chromatography- Demonstration
  • ii Quantitative estimation of protein in food by Kjeldahl method- Demonstration
  • iii Determination of gluten content in flours
  • 3 Fats and oils:
  • i Determination of refractive index & specific gravity of oils- Demonstration
  • ii Estimation of total fat in foods by Soxhlet’s method- Demonstration
  • iii Analysis for chemical constants in oils: Acid Value, Peroxide value, Iodine Value & Saponification value

Module II: Analysis of Vitamins, Minerals, and Microbial Quality in Foods

  • 1 Vitamins and Minerals:
  • i Estimation of vitamin C content in foods by dye method
  • ii Estimation of ash content in foods, preparation of ash solution and estimation of minerals in ash solution:
  • Calcium content (EDTA method)
  • Phosphorus content (Fiske Subbarow method)
  • Sodium and Potassium content (Flame photometry)- Demonstration
  • 2 Estimation of moisture content in foods
  • 3 Determination of pH value and titratable acidity in food.
  • 4 Microbial analysis of foods:
  • i Techniques of sterilization and preparation of media
  • ii Plating techniques- Spread plating and pour plating
  • iii Staining techniques- Simple staining and differential staining (Gram staining)
  • iv Bacteriological analysis of milk- Methylene Blue Reduction Test (MBRT)

Module III: Anthropometry, Body composition analysis and Biochemical

  • assessment
  • 1 Anthropometric methods for assessment of nutritional status
  • i Techniques for assessment of height, weight and circumference measurements in infants, children and adults.
  • ii Measurement of skin fold thickness
  • 2 Body composition analysis
  • 3 Biochemical methods for assessment of nutritional status
  • i Estimation of blood glucose by Folin-Wu method
  • ii Blood glucose testing using a glucometer (Demonstration)
  • iii Estimation of serum total protein, albumin and globulin by Biuret’s method
  • iv Estimation of triglycerides in serum
  • v Estimation of serum iron by dipyridal method
  • vi Detection of abnormal constituents in urine
  • vii Quantitative estimation of creatinine in urine
  • viii Basic Haematology- Complete blood count, haemoglobin (Demonstration)

Module IV: Clinical, Dietary and Community Nutrition Practice

  • 1 Clinical assessment
  • i Identification of signs and symptoms of nutritional deficiencies or excesses.
  • 2 Dietary Assessment
  • i Food Frequency Questionnaires
  • ii Dietary Recall.
  • 3 Development of various aids and tools for use in nutrition education
  • programmes
  • i Flashcards, flip charts, pamphlets, brochures, posters, presentations, puppets, models, short films/ reels, puppets, skits, plays, demonstrations etc.
  • 4 Development of questionnaires and interview schedule for assessment of
  • nutritional status.
  • 5 Visits to relevant institutes, government and Non-Government Organisations
  • (NGO’s) for nutrition assessment and education.

Reference Books

  • 1 AOAC International. (2023). Official methods of analysis of AOAC International (22nd ed.). Oxford University Press.
  • 2 Aurand, L. W., Woods, A. E., & Wells, M. R. (1987). Food composition and analysis (690 pp.). Van Nostrand Reinhold (Springer Science).
  • 3 Food Safety and Standards Authority of India. (2024). Manual on methods of analysis — Microbiological examination of food and water. Government of India. https://www.fssai.gov.in/cms/manuals-of-methods-of-analysis-for-various-food- products.php
  • 4 Gopaldas, T., & Seshadri, S. (1987). Nutrition monitoring and assessment. Oxford University Press.
  • 5 Indian Council of Medical Research – National Institute of Nutrition. (2024). Dietary Guidelines for Indians: Revised edition 2024. Government of India. https://nin.res.in/dietaryguidelines/pdfjs/locale/DGI_2024.pdf
  • 6 Jelliffe, D. B. (1966). The assessment of nutritional status of the community. World Health Organization.
  • 7 Lee, R. D., & Nieman, D. C. (2010). Nutritional assessment (5th ed.). McGraw‑ Hill Education.
  • 8 Meyer, L. H. (1987). Food chemistry. CBS Publishers & Distributors.
  • 9 Nielsen, S. S. (2017). Food analysis (5th ed.). Springer.
  • 10 Oser, B. L. (1976). Hawk’s physiological chemistry (14th ed.). Tata McGraw-Hill Publishing Co. Ltd.
  • 11 Pearson, D. (1970). The chemical analysis of foods (6th ed.). J. A. Churchill.
  • 12 Pomeranz, Y., & Meloan, C. E. (2018). Food analysis: Theory & practice (4th ed.). Medtech.
  • 13 Raghuramulu, N., Madhavan, K., & Kalyanasundaram, S. (2003). A manual of laboratory techniques (2nd ed.). Indian Council of Medical Research (ICMR).
  • 14 Raghuramulu, N., Madhavan, K., & Kalyanasundaram, S. (2003). A manual of laboratory techniques (2nd ed.). Indian Council of Medical Research (ICMR).
  • 15 Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products (2nd ed.). Tata McGraw-Hill
  • 16 Sauberlich, H. E. (1999). Laboratory tests for the assessment of nutritional status (2nd ed.). CRC Press.
  • 17 World Health Organization. (1995). Physical status: The use and interpretation of anthropometry (WHO Technical Report Series No. 854). World Health Organization. https://www.who.int/publications/i/item/9241208546
  • 18 Yousef, A. E., & Carlstrom, C. (2003). Food microbiology: A laboratory manual. Wiley‑ Interscience.

Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.

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