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. Stability of nutrient and principle of food processing;
2. Effect of food processing on nutrient (freezing, heat processing, moisture removal, fermentation, food additives and ionizing);
3. Toxicant during food processing;
4. Effect of preparation and service of food on nutrients;
5. Stability of nutrient during storage of packaged foods;
6. Nutrification and legal aspect;
7. Nutrient analysis;
8. Food, nutrition and related diseases;
9. Measurement of antioxidant capacity;
10. Determination of total phenol;
11. Determination of starch digestibility (in vitro);
12. Determination of fiber (in vitro);
13. Determination of glycemic index;
14. Determination of protein (in vitro);
15. Determination of protein (in vivo).