SYLLABUS FOR M. Sc

DEPARTMENT OF APPLIED NUTRITION AND FOOD TECHNOLOGY

ISLAMIC UNIVERSITY, KUSHTIA.

SYLLABUS FOR M. Sc.

(UNDER INTEGRATED GRADING SYSTEM)

SESSION: 2015-2016 FINAL EXAMINATION: 2016

 

The admission to M. Sc. Courses in the Department of Applied Nutrition and Food Technology shall be in accordance with the ordinance for the degree of Master of Science of this University. The M. Sc. Course shall consist of two Groups: General Group (Group-A) and Thesis Group (Group-B). Total marks for Master of Science Examination (General and Thesis group) shall be 1200. The General group (Group A) shall consist of 7 (seven) theoretical papers of 100 marks (3.5 credits) each and 400 marks (12.0 credits) for Practical and 100 marks (2.5 credits)  for Viva-Voce examination. The number of practical courses shall be designed by Committee of Courses of the department. The Thesis Group (Group B) shall consist of 7 (seven) theoretical papers of 100 marks(3.5 credits) each, 100 marks (4.0 credits) for comprehensive practical, 100 marks(2.5 credits) for general viva-voce with Group A, 200 marks(5.0 credits)  for Dissertation and 100 marks(3.0 credits)  for thesis presentation. The title of the Dissertation shall be approved by the Academic Committee of the Department. The examination of one unit theoretical course shall be of 4 (four) hours duration and practical examination shall be of 12 (twelve) hours duration for each unit course of 100 marks.

THE DISTRIBUTION OF COURSES AND MARKS SHALL BE AS FOLLOWS:

 COURSES FOR GENERAL GROUP (GROUP-A)

Course No. Course title Theoretical /

Practical Marks

Tutorial /

Note Book

Marks

Class

attendance /

performance

Total

Marks

Credit
ANFT-501 Advanced Nutrition & Diet Therapy 75 15 10 100 3.5
ANFT-502 Technology of Plant Products 75 15 10 100 3.5
ANFT-503 Technology of Animal Products 75 15 10 100 3.5
ANFT-504 Environmental Health & Toxicology 75 15 10 100 3.5
ANFT-505 Quality Control and Quality Assurance of Food 75 15 10 100 3.5
ANFT-506 Nutrition in Emergency, Food Safety and Security 75 15 10 100 3.5
ANFT-507 Research Methodology 75 15 10 100 3.5
ANFT-508

 

Diet Therapy (Practical) 80 05 10+05=15

(Attendance + Performance

100 3.0
ANFT-509

 

Food Analysis (Practical) 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-510 Food Microbiology (Practical) 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-511

 

Food Processing (Practical) 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-513 Viva-Voce 100 2.5
                                                                      Total Marks and Credits 1200 39.0

COURSES FOR THESIS GROUP (GROUP-B)

 

Course no Course title Theoretical /

Practical Marks

Tutorial /

Note Book

Marks

Class

attendance /

performance

Total

Marks

Credits
ANFT-501 Advanced Nutrition & Diet Therapy 75 15 10 100 3.5
ANFT-502 Technology of Plant Products 75 15 10 100 3.5
ANFT-503 Technology of Animal Products 75 15 10 100 3.5
ANFT-504 Environmental Health & Toxicology 75 15 10 100 3.5
ANFT-505 Quality Control and Quality Assurance of Food 75 15 10 100 3.5
ANFT-506 Nutrition in Emergency, Food Safety and Security 75 15 10 100 3.5
ANFT-507 Research Methodology 75 15 10 100 3.5
ANFT-512 Comprehensive Practical 80 05 10+05=15

(Attendance + Performance)

100 4.0
ANFT-513 Viva-Voce       100 2.5
ANFT-515 Dissertation       200 5.0
ANFT-511 Dissertation Presentation       100 3.0

Course Title: Advanced Nutrition and Diet Therapy

Course No. ANFT – 501

Full Marks: 100

Credit: 3.5

 

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                        : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks]

 

  1. Nutrition and Drugs: Effect of drugs on food intake, nutrient absorption, metabolism and requirements. Effect of food, nutrients and nutritional status on absorption and metabolism of drugs.
  2. Nutrition and Immunity: Role of nutrition in immune response to infection, malnutrition & immunity, nutrition & immune deficiency diseases, dietary modification in infection.
  3. Diet Therapy&Meal Planning:Basic concept and objectives of diet therapy, role of a dietitian, patient care and counseling, scope of nutrition and dietetics.Basic principles/concept and importance of meal planning,factors affecting on meal planning, principles of planning a balanced diet, modification of normal diet for therapeutic purpose (acid-ash diet, high-calorie diet, sodium restricted diet, lactose-restricted diet, soft diet, fluid diet, bland diet etc).
  4. Nutrition Through Life Cycle: Diets for different age groups at different socio-economic and activity levels in relation to special nutrient requirements of adulthood, pregnancy, lactation, infancy, preschool, school going, old age.
  5. Diet Therapy for Some Common Problems/Diseases:
  1. Gastrointestinal disorders: Hyperacidity, gastric and duodenal ulcer, diarrhea, constipation and malabsorption syndrome.
  2. Liver and gallbladder diseases: Jaundice, hepatitis, liver cirrhosis and gall stones.
  3. Kidney diseases: Glomerulonephritis, ureia, portable dialysis and urinary calculi.
  4. Metabolic disorders: Hypertension, atherosclerosis and diabetes mellitus.
  5. Other clinical disorders: Anorexia, nervosea, gout, food allergy, infectious diseases, asthma, tuberculosis, fever and hypoglycemia.
  6. Nutritional Care for Weight Management: Regulation of energy intake and balance of body weight, control of appetite and food intake, causes, and psychology of obesity and physiology of the obese state, thermogenesis, treatment of obesity, diets in obesity- starvation, fasting, evaluation of some common diets, protein-sparing modified fast, high protein diets, balanced energy reduction, foods to include, fibre foods allowed as desired, alcohol, snacks and beverages, psychology of weight reduction, behavioural modification- psychotherapy, pharmacology, exercise & physical activity, surgery, prevention of weight gain & obesity, underweight- etiology and assessment, diet plan.

 

Recommended books:

  • Hui, Y. H. Human Nutrition and Diet Therapy.
  • Shubhangini,A Joshi.Nutrition and Dietetics.
  • Passmore, R. Human Nutrition and Dietetics.
  • Basic Nutrition and Diet Therapy.
  • Shills and Young.Modern Nutrition in Health and Disease
  • Swaminathan, S. Advanced Textbook on Food & Nutrition (Vol. 1 & II).
  • J.S., James, W.P.T.,Ralph,A.Human Nutrition.
  • Bamji,M.S.,Rao,N.P., Reddy,V.The Text Book of Human Nutrition.

 Course Title: Technology of Plant Products

Course No. ANFT – 502

Full Marks: 100

Credit: 3.5

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks]

  1. Processing of fruit syrups, squashes, nectars and fruit juice concentrates.
  2. Processing of Jam, Jellies, marmalades, candies, chutneys, vinegar from fruits and vegetables.
  3. Canning and dehydration of plant products.
  4. Chemical composition, nutritive value, milling technology and processed products from pulses and legumes.
  5. Oilseed processing for edible oils and animal food, and processing and utilization of byproducts of oil extraction. Technology of vegetables protein isolates and functional and nutritional quality of oil seed proteins.
  6. Flour making and baking technology.
  7. Break-fast cereals and confectionary products.
  8. Processing and technological uses of burly, oats, rye, maize, sorghum and millets.
  9. Processing technology of rice-barn oil and its nutritional attributes.
  10. Manufacture of sugar, starch, glucose, pectin, gums and malts from plant sources.
  11. Processing of tea, coffee and cocoa.
  12. Mushroom processing and its nutritional attributes.
  13. Cereals and pulses based weaning food.
  14. Sugar based confections, ingredients, chocolate and cocoa products, confectionery manufacturing practices.
  15. Essentials oil from species, fennel tea and its healthy importance.

 

Recommended books:

  • Potter N.N., Hotchkiss J.H. Food Science. 5th
  • Sukumar De.Out-lines of Dairy Technology.
  • Bianu, I.C., Pessen, H. Physical Chemistry of Food Processing.
  • Mohsenin, N. N. 1986. “Physical Properties of Plant and Animal Materials”, 2nd

 

Course Title: Technology of Animal Products

Course No. ANFT – 503

Full Marks: 100

Credit: 3.5

 

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks]

 

  1. Slaughtering of Animals: Postmortem changes and aging of meat; preservation of meat and meat products by smoking, salting, drying, canning, freezing and irradiation. Dressing of poultry in the packaging plants and the preservation of dressed poultry. Handling, grading and quality maintenance of egg and egg powder; storage of shell-on-eggs.
  2. Technology of Fish and Fish Products in Bangladesh: Handling of fresh fish: freshness test, rigor mortis; rigor and keeping qualities of fresh fish. Microbiology of fish; spoilage of fish. Processing of fish in factory ships. Drying and dehydration, salting, smoking, freezing, canning and irradiation of fish and shell fish. Manufacture of fish meal and fish protein concentrate. Utilization of by products from fish processing industries. Food poisoning caused by fish and fishery products. Changes in nutritive value through handling and processing procedures: physical losses in dressed fish, physical losses during processing and chemical losses due to destruction or removal of nutrients.
  3. Dairy Technology: Pasteurization, homogenization and sterilization of milk, and milk products. Condensed milk, milk power and fermented milk products, Cream, Butter, Butter oil, Ice cream, Cheese, dried milk: Definition, composition, methods of manufacture, defects, uses and some Bangladeshi dairy products.
  4. Animal Fats and Related Products: Production, processing and preservation methods of products made from animal fats and fat substituents. Effects of composition on fat properties.

Recommended books:

  • Potter N.N., Hotchkiss J.H. Food Science. 5th
  • Sukumar De. Out-lines of Dairy Technology.
  • Bianu, I.C., Pessen, H. Physical Chemistry of Food Processing.
  • Mohsenin, N. N. 1986. “Physical Properties of Plant and Animal Materials”, 2nd

 

 

Course Title: Environmental Health & Toxicology

Course No. ANFT – 504

Full Marks: 100

Credit: 3.5

Marks distribution for theoretical course

Year end theoretical final examination                                   : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks.]

 

  1. Introduction to Environmental Health: Basic concept of the modes of transmission of environmental stressors from source or reservoir to host and methods of reducing their impact on human population, types and characteristics of pollutants.Biological hazards to human health from air and water pollution; radiation; pesticides; noise; problems related to food; occupation and environment of the workplace; accidents.Impact of environmental problems on human health.

 

  1. Principles of Toxicology:History and scope of Toxicology.Fundamentals and principles of toxicology including absorption, distribution, metabolism and elimination of toxicants (e.g. pesticides, metals, mineral, natural toxins); correlation between morphological and functional changes caused by toxicants in different organs of the body.

 

  1. Toxicity testing and Risk Assessment: Species extrapolation; toxicity tests; short-term genetic toxicology—Ames assay; decision point analysis; epidemiology; Hill’s Criteria for Causation; low dose estimation models; ADI, RfD, BMD; principles of risk assessment; exposure limits and standards; biological monitoring; biomarkers; The Precautionary Principle; Regulatory toxicology; legislation important in toxicology; EPA information databases.Cancer and Non-Cancer Based Risk Assessment.Dose/response (LOAEL, NOEL), dose-response relationships, thresholds,biomarkers, characteristics of ideal biomarkers.

 

  1. Target and Non-target Organ Toxicity: Neurotoxicity, hepatotoxicity, nephrotoxicity, respirotoxicity, immunotoxicity, mutagenecity, carcinogenicity, genetic toxicity, and endocrine disruptors.

 

  1. Occupational Exposure and Human Health: Principles of occupational toxicology, risk of hazardous substances and potential health hazards in the workplace, agricultural waste, domestic waste, municipal waste and medical waste.

 

  1. Air Pollution and Human Health: Fundamental concepts of air pollution, sources, types and properties of air pollutants, chemistry, and meteorology, indoor and outdoor air pollutants, air quality standards, air pollution sampling and measurement, monitoring, control, and management, particulate emission control, control of gaseous emissions, control of pollutant from vehicle, adverse effects of air pollution on human health.

 

Recommended Books:

  • P. Kudesia (1996); Air Pollution
  • P. Mahajan; Pollution Control in Process Industry
  • P. Kedesia (1996); Industrial Pollution
  • K. Sharma, H. Kaur; Environmental Chemistry
  • Olvo Sterner (1999); Chemistry, Health and Environment.
  • John B. Sullivan Jr., Gary R. Krieger (2001); Clinical environmental health and toxic exposure.
  • Gots, R. E. (1992). Toxic Risks: Science, Regulation and Perception. LewisPublishers: Florida.

 

Course Title: Quality Control & Quality Assurance of Food

Course No. ANFT – 505

Full Marks: 100

Credit: 3.5

 

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks]

 

  1. Introduction to Quality Control: Definition of quality, quality control, quality assurance, TQM and total quality control in the food industry. Responsibilities and organizations of the quality control department. Functions of quality control department and its relations to other departments. Quality specifications for the buyer, predicting quality, function and activities of QA department in relation to sanitation.
  2. Government Food Laws and Trade Standards: Federal Food and Drug law, FDA action and activities. BSTI laws, BSTI action and activities. ISO, HACCP and other Food Laws (legalization).Trade and company standard control by (National, International, Social organizations, e.g., FAO, WHO, UNICEF, CAB, Society, e.g. NSB, professional societies).
  3. Quality Attributes of Foods: Classification of quality attributes, color, size, shape, viscosity, consistency, gloss, defects, pigments, added color, flavour and taste sensitivity. Correlation between instrumental and sensory analysis of food quality attributes.
  4. Food Texture: Principles of measurement of textural profiles of foods, Classification of sensory characteristics, Instrumentation, sensory evaluation (ranking test, DUO-TRIO test, threshold test and paired comparison test) of food, taste testing and some general principles of measurement of quality.
  5. Microbiological and Microanalytical Analysis of Food: Isolation, identification and counting of spoilage, pathogenic and non-pathogenic microorganism present in foods. Microbiological sanitation quality. Isolation and detection of extraneous material (Insect, insect fragment, parasite, rodents and other animals).
  6. Food Inspection, Sampling, Handling and Storage: Definition of sampling and inspection terms, purpose of inspection, sampling procedures, raw material inspection. Process control inspection. Finished product inspection. Supervision of food establishment.
  7. Food Contamination and Adulteration: Common adulterant and their ill-effects, incidental adulterants, types and sources of metallic contamination, contamination by pesticide residues. Physical and chemical test for the detection of adulterants.

 

Recommended Books:

 

  • Nielsen, S. S. Food Analysis, 1998. 2nd Edition.
  • Krammer, A., Twigg, B.A. Quality Control for the Food Industry, Vol I & II. 1970. 3rd Edn.
  • Ranganna, S. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. 1986.
  • Meiselman, H. L. and H. J. H. MacFie, eds. 1996. “Food Choice, Acceptance and Consumption,” Blackie Academic and Professional, London.
  • Meilgaard, M., G. V. Civille, and B. T. Carr. 1999. “Sensory Evaluation Techniques,” Third Edition, CRC Press, Boca Raton, Florida.
  • Lawless, H. T. and H. Heyman. 1999. “Sensory Evaluation of Food – Principles and Practices,” Aspen Publishers, Gaithersburg, Maryland.
  • Lewis, M. J. 1996. “Physical Properties of Foods and Food Processing Systems,” Woodhead Publishing Ltd, Cambridge.

Course Title: Nutrition in Emergencies, Food Safety & Security

Course No. ANFT – 506

Full Marks: 100

Credit: 3.5

 

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks]

 

  1. Definition of nutritional emergency; its causes and implication.
  2. Disaster situation in Bangladesh; Historical perspective.
  3. Model of early warning; role of nutritional, health and socio-economic data on early warning; Frame work for disaster relief-needs assessment and targeting intervention design.
  4. Disaster management in Bangladesh; concept and practice.
  5. Management and practice of different type of emergency feeding programme (general food distribution, mass feeding, therapeutic feeding, and special foods during emergency, vulnerable group feeding).
  6. Importance of nutritional relief. Field level difficulties-camp administration, transportation, food storage, etc.
  7. Macro and micro nutrient deficiencies in emergency. Assessment and surveillance of nutritional status in emergency.
  8. Monitoring and evaluation of nutritional emergencies; responsibilities and mandate of UN bodies and different GO s and NGO s in emergency situation, especially on food relief.
  9. Food & Nutrition security in developing countries. Nutrition investigation programs in Bangladesh.
  10. Chemical hazard, food scandal, pesticides, melanin and formalin in milk, biological hazard (pathogenic microorganisms), parasite.

 

Recommended Books:

 

  • Goyet&Geijer.The Management of Nutritional Emergencies in Large Populations.
  • Chen, L. Disaster in Bangladesh.
  • The Management of Nutrition in Major Emergencies-WHO, Geneva, 2000.

 

Course Title: Research Methodology

Course No. ANFT – 507

Full Marks: 100

Credit: 3.5

 

Marks distribution for theoretical course

Year end theoretical final examination                                  : 75 Marks

Internal evaluation for each theoretical course

Tutorial/Assignment                                                                : 15 Marks

Class Attendance                                                                    : 10 Marks

 

[The examination of each theoretical course shall be of 4 hours duration and a student will answer 5 questions out of 8 and each question will carry 15 marks.]

 

  • Introduction: Definition, types and objectives of research, research process, criteria of good research, basic concept of experiment and research; meaning, characteristics, validity and steps of research.
  • Logistic Support: Direct and indirect logistic support for effective research.
  • Research Planning Methodology: Meaning and characteristics of a problem, selection of a problem, meaning and characteristics of a good hypothesis, formulating and ways of stating of hypothesis; research approach, process, research project planning.
  • Research Planning: Identification and prioritization of research problems for appropriate technology development.
  • Research systems in Bangladesh (in agriculture, health, industry, fisheries, livestock sectors & different universities).
  • Rapid Rural Appraisal (RRA) and Rapid Rural System Appraisal (RRSA).
  • Research project preparation, implementation and evaluation.
  • Ex-ant analysis of research design and critical path method for planning and management of project.
  • Literature Review: Purpose and source of review; preparation of index card for reviewing and abstracting; review of scientific reports.
  • Method of Writing Annual Reports and Research Highlights and Interpretation: Concept, techniques and significance and precautions of interpretation. Types, purpose, format, steps and significance of research report writing, precautions of writing research reports. Evaluation of research reports. Salient feature of research highlights and executive summary.

Recommended Books:

  • BARI/BARC. 1990. Resource Manual of Research Planning and Evaluation Training course, BARI, Joydebpur, Gazipur-1701.
  • Kotari, C. R. Research Methodology: Methods and Techniques. Wiley Eastern Ltd., India.
  • Singh, A.K. Tests, Measurements and Research Methods in Behavioral Sciences.1993. Tata McGraw-Hill Pub. New Delhi, India.
  • Lasker, G.W., Mascie-Taylor, C.G.N. Research Strategies in Human Biology. 1993. CambridgeUniversity