People Innovation Excellence
 

NUTRITION AND BIOLOGICAL EVALUATION OF FOOD COMPONENT (2/1 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain the stability of nutrients and principle of food processing; Explain the effects of food processing (freezing, heat processing, moisture removal, fermentation, food additives and ionizing) on nutrient and toxicant resulting from food processing; Explain the stability of nutrient during storage of packaged foods; Explain the effects of preparation and service of food on nutrients; Explain the concept and application of nutrification, legal aspects and nutrient analysis, relation between food, nutrition and disease.

Topics:

  1. Concept of bioavailability;
  2. Stability of nutrient and principle of food processing;
  3. Effect of food processing on nutrient (freezing, heat processing, moisture removal, fermentation, food additives and ionizing);
  4. Toxicant during food processing;
  5. Stability of nutrient during storage of packaged foods;
  6. Effect of preparation and service of food on nutrients;
  7. Nutrification and legal aspect;
  8. Nutrient analysis;
  9. Food, nutrition and related diseases.

Published at : Updated

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