SYLLABUS FOR THE DEGREE OF B. Sc. (HONOURS)

 DEPARTMENT OF APPLIED NUTRITION AND FOOD TECHNOLOGY

ISLAMIC UNIVERSITY, KUSHTIA.

SYLLABUS FOR THE DEGREE OF B. Sc. (HONOURS)

(UNDER INTEGRATED GRADING SYSTEM)

SESSION: 2015-2016

FINAL EXAMINATION: 2019

 

The integrated grading system of B. Sc. (Hons.) courses in Applied Nutrition & Food Technology shall be offered over the period of four academic years. The integrated courses shall consist of 46 credit courses (Theoretical and Practical) of 100 marks each. Of the 46 courses the student shall be required to take minimum 8 (eight) credit courses from at least two other allied or related subjects as suggested by the committee of courses. There shall be 100 marks in fieldwork. 100 marks in project and 200 marks in Viva-Voce Examination with a total of 4800 marks. Also one noncredit course namely Islamic Studies/ Bangladesh Studies carrying 100 marks to be completed within the first two academic years. The B. Sc.(Hons.) Examination in Applied Nutrition & Food Technology under integrated grading system shall consist of (i) First Year B. Sc. (Hons.) Examination of 1050 marks (35.0 credits) (ii) Second Year B. Sc. (Hons.) Examination of 1150 marks (38.5 credits) (iii) Third Year B. Sc. (Hons.) Examination of 1250 marks (41.0 credits) and (iv) Fourth Year B. Sc. (Hons.) Examination of 1350 marks (45.5 credits).The corresponding Examination will be held at the end of each academic year. The Examination of one unit theoretical course shall be of four hours duration and practical Examination in Applied Nutrition & Food Technology shall be of 12 (twelve) hours duration for each unit course of 100 marks.

Summary of 4 years course distribution for the degree of Bachelor of Science (Honours) in Applied Nutrition and Food Technology

 

Years No. of courses Distributed at different discipline
Allied subjects Nutrition Food Technology Practical/Field work/Project
1st 5 3 0 2
2nd 1 3 5 2
3rd 3 5 4
  4th 2 3 4 4
Total 8 12 14 12
Grand total 46

 

THE DISTRIBUTION OF COURSES AS PER MARKS AND CREDIT WILL BE AS FOLLOWS:

FIRST YEAR B. Sc. (HONS.) EXAMINATION 2015

Course title Theoretical/

Practical

Marks

Tutorial/

Note Book

Marks

Class attendance Total

Marks

Credit
ANFT-101 Biophysical Chemistry 75 15 10 100 3.5
ANFT-102 Bio-organic Chemistry 75 15 10 100 3.5
ANFT-103 Basic Sociology and Economics 75 15 10 100 3.5
ANFT-104 Fundamental Biochemistry 75 15 10 100 3.5
ANFT-105 General Microbiology 75 15 10 100 3.5
ANFT-106 Human Physiology-I 75 15 10 100 3.5
ANFT-107 Basic Nutrition 75 15 10 100 3.5
ANFT-108 Food Chemistry 75 15 10 100 3.5
ANFT-109

(Practical)

Biophysical & Bioorganic Chemistry 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-110

(Practical)

Biochemistry 80 05 10+05=15

(Attendance + Performance)

100 3.0
Non credit course Bangladesh Studies / Islamic Studies 100 00
ANFT-111 Viva-Voce 50 1.0
                                                                         Total Marks and Credits 1050 35.00

SECOND YEAR B. Sc. (HONS.) EXAMINATION 2016

Course no Course title Theoretical/

Practical

Marks

Tutorial/

Note Book Marks

Class attendance Total

Marks

Credit
ANFT-201 Applied Nutrition and Dietetics 75 15 10 100 3.5
ANFT-202 Nutritional Biochemistry 75 15 10 100 3.5
ANFT-203 Technology of Meat, Fish, Poultry & Dairy Products 75 15 10 100 3.5
ANFT-204 Food Engineering Unit Operation-I 75 15 10 100 3.5
ANFT-205 Food Microbiology-I 75 15 10 100 3.5
ANFT-206 Human Physiology-II 75 15 10 100 3.5
ANFT-207 Technology of Cereals and Legumes 75 15 10 100 3.5
ANFT-208 Metabolism 75 15 10 100 3.5
ANFT-209

 

Technology of fruits, vegetables and confectionary products 75 15 10 100 3.5
ANFT-210

(Practical)

Biochemistry & Food Chemistry 80 05 10+05=15

(Attendance  + Performance)

100 3.0
ANFT-211

(Practical)

Physiology & Microbiology 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-212 Viva-Voce 50 1.0
                                                                                             Total Marks and Credits 1150 38.5

THIRD YEAR B. Sc. (HONS.) EXAMINATION 2017

Course no Course title Theoretical/

Practical

Marks

Tutorial/

Note Book Marks

Class attendance Total

Marks

Credit
ANFT-301 Applied Dietetics & Clinical Nutrition 75 15 10 100 3.5
ANFT-302 Community Nutrition and Public Health 75 15 10 100 3.5
ANFT-303 Food Microbiology-II 75 15 10 100 3.5
ANFT-304 Food Engineering Unit Operation-II 75 15 10 100 3.5
ANFT-305 Fermentation Technology 75 15 10 100 3.5
ANFT-306 Nutritional Status Assessment 75 15 10 100 3.5
ANFT-307 Technology of Food Preservation 75 15 10 100 3.5
ANFT-308 Food Plants Design & Sanitation Management 75 15 10 100 3.5
ANFT-309

(Practical)

Nutritional Biochemistry & Community Nutrition 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-310

(Practical)

Food Processing and Preservation Technology 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-311

(Practical)

Food Microbiology 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-312 (Practical) Diet preparation, Food

Groups and exchange list.

80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-313 Viva-Voce 50 1.0
                                                                                                 Total Marks and Credits 1250 41.0

 

FOURTH YEAR B. Sc. (HONS) EXAMINATION 2018

 

Course no Course title Theoretical/

Practical

Marks

Tutorial/

Note Book Marks

Class attendance Total Marks Credit
ANFT-401 Food Biotechnology 75 15 10 100 3.5
ANFT-402 Nutritional Problem,  Survey and Surveillance 75 15 10 100 3.5
ANFT-403 Beverage & Tea Technology 75 15 10 100 3.5
ANFT-404 Epidemiology 75 15 10 100 3.5
ANFT-405 Food Packaging & Quality Control 75 15 10 100 3.5
ANFT-406 Molecular Biology 75 15 10 100 3.5
ANFT-407 Immunology and Biological Techniques 75 15 10 100 3.5
ANFT-408 Nutraceuticals and functional foods in disease management 75 15 10 100 3.5
ANFT-409 Bio-Informatics and Biostatistics 75 15 10 100 3.5
ANFT-410

(Practical)

Bio-Informatics and Biostatistics 80 05 10+05=15

(Attendance + Performance

100 3.0
ANFT-411

(Practical)

Food Analysis 80 05 10+05=15

(Attendance + Performance)

100 3.0
ANFT-412 Project Dissertation & Seminar 100 3.0
ANFT-413 Field Work/Industrial Tour/ Industrial Training 100 4.0
ANFT-414 Viva-Voce 50 1.0
                                                                                            Total Marks and Credits 1350 45.5

Total of Credits required for the degree = 160

  • One Credit = 14 hours
  • One Lecture =45 minutes
  • Practical one credit =  Two class hours

 

Course Title: Bio-physical Chemistry

Course No. ANFT – 101

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. Atomic Structure and Chemical Bonding: Modern concept of atoms, atomic orbitals, hybridization, electronic concept of chemical bonds, ionic bonds, covalent bonds, hydrogen bonds, co-ordination bonds, vander waals forces, polarity of bonds, electro negativity, dipole-moment and bond energies.
  2. Thermodynamics: Systems, state of a system, state function, first law of thermodynamics, reversible and irreversible process, isothermal and adiabatic changes. Second law of thermodynamics, enthalpy and its temperature dependence, Carnot’s cycle, entropy, free energy, gibbs-helmholtz equation, free energy and equilibrium constant, clasious-clapeyron equation and its application. Third law of thermodynamics, relation between thermodynamics and biological system.
  3. Concept of Acids, Bases & Buffer: Acids and bases, pH, preparation and properties of buffer solution, buffer in biological systems. Dissociation of polyprotic weak acids, pH indicator, pH measurement, conversion between high and low pH solution, Titration and titration cuve.
  4. Properties of Solutions: Vapor pressure, viscosity and surface tension. Types of solutions, measurement of the strength of solution, Henry’s law, colligative properties of solution, Roults law, ideal and non-ideal solution. Osmosis and osmotic pressure, reverse osmosis, dialysis. Importance of osmosis and dialysis in biological system.
  5. Colloids: General properties, lyophobic and lyophilic system, dispersion, Brownian movement, origin of colloidal charge, coagulation, gel and emulsion, colloidal electrolytes and zeta potential.
  6. Spectrophotometry: Basic concept of light. Beer’s and Lambert law and its application in colorimetric analysis. Principle, instrumentation and application of UV and visible spectroscopy.

Recommended Books:

  • Haider, S.Z. Introduction to Modern Inorganic Chemistry. 2000. 2nd Friends International, Lalmatia, Dhaka.
  • Madan, R.D. Modern Inorganic Chemistry. 1987. 1st S Chand & Company Ltd.
  • Chang, R. Physical Chemistry with Application to Biological System.
  • Glasstone, S., Lewis, D. Element of Physical Chemistry.
  • Huque, M.M. Principles of Physical Chemistry. 1974.
  • Prakash, S., Tuli, Basu, Madan. Advanced Inorganic Chemistry. 1999. 2nd S Chand, New Delhi.


Course Title: Bio-organic Chemistry

Course No. ANFT – 102

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. Basic Concept of Organic Chemistry: Purification and analysis of organic compounds, classification and nomenclature, isomerism, tautomerism and optical activity of organic compounds. Structure of organic compounds, tetravalency of carbons, hybridization, concept of resonance and aromaticity. Polarity and electronegativity of covalent bonds. Inductive effects, hyperconjugation, steric effect and bond angle. Homolytic and heterolytic bond fission.
  2. Oxidation-Reduction: Definitions, oxidation state, oxidation number, balancing of oxidation-reduction equation, equivalent weight of oxidizing and reducing agents, electrophonic and nucleophilic substitutions.
  3. Heterocyclic Compounds: Definition, nomenclature, structure, properties, preparation and biological importance of pyrrole, thiophene, furan, purine and pyrimidine.
  4. Dyes, Color and Constitution: Color and constitution, classification of dyes by structure and methods of applications. Structure, properties, and manufacture of naphthaline & anthrance.
  5. Alkaloids: Definition, classification, occurence, structure, properties and biological functions with special reference to alkaloids (nicotin, atropin, tarpenes, citral). Extraction and isolation of alkaloids.
  6. Specialized Organophosphorous and Organosulfur Compound: Structure, chemistry, synthesis and uses of organophosphorus and organosulphur compounds of biological interest, mode of their action in biological system.
  7. Persistence Organic Pollutant (POP’S): Agricultural, industrial, disease associated with POP’S.

 Recommended books:

  • Morrison, R.T., Boyd, R.N. Organic Chemistry. 1999. 6th Prentice-Hall International, Inc.
  • Finar, I.L., Organic Chemistry volume I. 6th John Wiley & Sons, Inc., 1973.
  • Fieser & Fieser. Advanced Organic Chemistry.
  • Bhal A., Bhal B.S. A Text Book of Organic Chemistry. 1999. S Chand & Company Ltd. New Delhi. India.
  • Bhal, B.S. Advanced Organic Chemistry. 1999. S Chand & Company Ltd. New Delhi. India.

 

Course Title: Basic Sociology and Economics

Course No. ANFT – 103

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.]

 Definition, nature and scope of sociology.

  1. Research methods of sociology.
  2. Some Basic Concepts: Society, community, association, institutions, groups, folkways and movies, cultural lag, socialization, social control.
  3. Family: Family structure in Bangladesh, Some more thoughts on future family.
  4. Social Inequality: Age, sex, rank, class and status.
  5. Rural and Urban Societies: Development of cities, rural power structure, urbanization and suburbanization.
  6. Changing Societies: Basic demographic process: (a) Fertility (b) Mortality (c) Migration.
  1. Definition and Scope of Economics: Basic concepts: scarcity, choice, utility, demand, supply, consumers equilibrium, production possibility curves, relation of economics with health, consumer surplus, concept of elasticity, elasticity of demand and supply, Law of total, average and marginal costs, isoquant and isocost line, economics of scale.
  2. Planning: Concepts of planning; characteristics of planning process, basic planning models planning in mixed developing economics, concept of cost benefit analysis, limitations of planning model, rationale for planning in developing economics.
  3. GDP, GNP, NNP, National Income and their measurements, Circular flow of income.
  4. Nutrition and Economics: Socio-economic causes of malnutrition and consequences, impact of malnutrition on the economy. Relationship between the population growth and nutritional status, measurement of population growth, interrelationship between population growth, nutrition and population control. Poverty & income inequality concept & measurement of poverty & income inequality & malnutrition. Nutritional policy and planning. Effects of different economic and agricultural policies on nutrition. Agricultural growth, food policy and nutrition in Bangladesh.

 

Recommended Books:

  • Sharma, R.N. Principles of Sociology. 1994. 2nd Media Promoters & Publishers Pvt. Ltd. India.
  • Spencer, M. Foundation of Modern Sociology. 2nd Prentice-Hall International, Inc.
  • Lipsey, R.G., Chrystal, K.A. An introduction to Positive Economics. 1995. 8th Oxford University Press.
  • Samuelson, P.A., Nordhaus. W. Economics. 2005. 18th Mcgraw-Hill International Editions.
  • Shapiro, E. Macro Economic Analysis. 1999. 5th Galgotia Publications Ltd.

 

Course Title: Fundamental Biochemistry

Course No. ANFT – 104

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.      Biochemistry, its definition and Scope: Historical development, relationship of biochemistry with biology, chemistry, medicine, industry, diseases, applied nutrition and food technology. Concept of life and living process, the identifying characters of living matter, energy transformation, evolution of biomolecules.

2.      Carbohydrates: Definition, sources, classification, structure, general reactions, color tests and biological importance of carbohydrate.

3.      Lipids: Definition, classification, structure and basic function

4.      Amino Acids and Peptides: Name & structure of 20 different amino acids, classification of amino acids, optical properties, essential & nonessentisl amino acids, amphoteric nature, isoelectric pH. Titration curve of amino acids, physiochemical properties of amino acids, general method of preparation of amino acids. Definition of peptides, N-terminal and C-terminal amino acids and their identification.

5.      Proteins: Definition, classification, primary, secondary, tertiary & quaternary structure of proteins. Denaturation and renaturation of proteins. Biological importance of proteins.

6.      Enzymes: Definition, properties, classification and nomenclature of enzyme. Apoenzyme, holoenzyme, co-enzyme, cofactor. Specificity of enzyme, mode of action. Active site, ES complex, Michaelis-Menten equation, factors influencing the rate of enzyme catalyzed reactions. Enzyme inhibition, reversible and irreversible, competitive, non-competitive and uncompetitive inhibition. Enzyme regulation.

Recommended Books:

  • Lehninger, A.L., Nelson, D.L., Cox, M.M. Principles of Biochemistry. 1974. CBS Publishers and Distributors.
  • West, E.S., Todd, W.R., Mason, H.S., Van Bruggen, J.T. Text Book of Biochemistry. 4th edition, Amerind Publishing Co. Pvt. Ltd.
  • Handler, P., Smith, E.I.; Stelten, D.W. Principles of Biochemistry. Mc-Graw Hill Book Co.
  • Devlin, T.M. Text Book of Biochemistry with Clinical Correlations. John Wiley and Sons.
  • Strayer, L. Biochemistry. 2002. 5th Freeman W.H. and Co.
  • Murray, R.K., Granner, D.K., Mayes, P.A., Rodwell, V.W. Harper’s Biochemistry. 1996. 24th
  • Deb, C. Fundamentals of Biochemistry. 2002. New Central Book Agency Pvt.

 Course Title: General Microbiology

Course No. ANFT – 105

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: Brief history of development of microbiological science, scope of microbiology in human welfare, Nomenclature and classification of microorganisms.
  2. Microscopy: Principles & uses of various microscopes (eg. light, florescent and electron microscope). Techniques of slide preparation for different microscope.
  3. Bacteria: Structure, classification, physiology, taxonomy, nutrition, growth curve, generation time, O2 and temperature dependent growth of bacteria, recombination, reproduction, staining of bacteria: classification, principle and mechanism of staining. Economic and biological importance of bacteria.
  4. Virology: Evolution of virus, biological status, structure, classification, growth curve, cultivation, viral replication, virus-host interaction, viral diseases, plant viruses, animal viruses.
  5. Fungi and Algae: Structure, classification, sexual and asexual reproduction of fungus, life cycle of fungus, unicellular algae, economic importance and diseases of unicellular fungi and algae.
  6. Growth Media Preparation and Pure Culture Techniques: Bacterial growth media and its classification, selective media for food pathogen, methods of preparation. Isolation of pure culture by spread plate, poured Plate & streak plate methods. Characterization and identification of microorganism, different recognized media.
  7. Antibiotics: Definition, classification, structure, function and mode of action.

Recommended books:

  • Pelczar, M.J., Chan, E.C.S., Krieg, N.R. Microbiology. 1993. 5th Tata McGraw-Hill Publishing Company Limited.
  • Tortora, G.J., Funke, B.R., Case, C.L. Microbiology-an introduction. 8th Person Education Pte. Ltd.
  • Dubey, R.C., Maheshwari D.K. Microbiology. 1999. 1st S Chand & Company Ltd. New Delhi. India.
  • Choudhury, M.R. Modern medical Microbiology. 1999. 5th
  • Microbiology.
  • Introduction to Microbiology.

 

Course Title: Human Physiology-I

Course No. ANFT – 106

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: Goal of physiology, functional organization of human body, controlling system.

2.         Cells and Tissues: Cell as a basic unit of life, chemical components of a cell, structure and biological function of organelles, biomembrane, structure and function of biomembrane. Organization and physical structure of cell, functions of cell organelles.

3.         Digestive System: Structure, digestion and absorption of carbohydrate, fat and protein.

4.         Blood Cells and Blood Clotting: General functions and composition of blood. Plasma, serum. Structure and functions of RBC, WBC and Platelets. Function and structure of hemoglobin and myoglobin, degradation of hemoglobin. Genesis of leukocytes, ABO-blood grouping, Rh factors, Mechanism of blood coagulation, anticoagulanting factors, prothrombin time, TC, DC.

5.         Cardiovascular System: Structure, functions of heart, artery and vein. Cardiac cycle, function of the ventricles, function of the valves, heart sound, relationship of the heart sounds to heart pumping, blood pressure and factors regulating blood pressure.

6.         Respiratory System: Structures of respiratory system. Mechanisms of pulmonary ventilation the trachea, diffusion of gases through the respiratory membrane. Basic mechanisms of lung expansion and contraction, respiratory pressure.

7.         Liver: Basic structure and function of liver, liver enzymes.

Recommended Books:

  • , A.C., Hall, J.E. Text Book of Medical Physiology. 9th edition. Prism Books (Pvt.) Ltd. Bangalore.
  • Chatterjee Chandi Charan. Text Book of Medical Physiology. London W.B.
  • Ganoneg, W.E. Review of Medical Physiology. 1999. Prentice-Hall International, Inc.
  • Chatterjee, C.C. Human Physiology Vol. I & II. 2005. Medical Allied Agency, India.
  • Chakrabarti, Ghos and Sahana. Human Physiology.

 

Course Title: Basic Nutrition

Course No. ANFT – 107

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. Food and Nutrition: Definition, classification and function of food. Nutritive value of foods staffs: cereals and pulses, fruits and vegetables, meat, egg, fish, milk. Physiology of nutrition, history, nutrition versus human body.
  2. Food and Nutrition Service: Nutrition facts and services, Nutrition assistance programme – major types and objectives, background and fate of nutrition intervention programme in Bangladesh
  3. Energetic and body Building Foods: Definition, classification, sources, function, deficiency disease and requirement, protein quality, evaluation of protein quality.
  4. Vitamin and minerals: Definition, sources, classification, daily requirement, structure and functions and deficiency diseases of vitamin, co-enzyme structure and activity of vitamin. Minerals: definition, classification, sources, daily requirement, functions and deficiency diseases.
  5. Energy Metabolism:Q. SDA.  BMR (Direct and Indirect methods).  Concept of the requirements of nutrients and RDA. Caloric value, measurement of energy value of food.
  6. Balanced Diet: Definition of balance diet, food groups and the planning of balanced diet. Diet for different age groups. Role of nutrient in diet and the result of nutrient deficiency in human body.

 Recommended books:

  • C.H., Lawaler, M.R., Chenoweth, W.L., Garwick, A.E. Normal and Therapeutic Nutrition. 1986. 17th edition. MacMilian Publishing Co.
  • Passmore, R., Eastwood, M.A. Human Nutrition & Dietetics. 1986. 8th Churchill Livingstone.
  • Mudambi, S.M., Rajagopal, M.V. Fundamentals of Foods and Nutrition. 2002. 4th New Age International Ltd.
  • Taylor and Pye. Foundation of Nutrition.
  • Rajalakshmi, R. Applied Nutrition.
  • Gills, N.J. Bosscher, M.V. Manual of Nutrition and Diet Therapy.
  • Swaminathan, M. Food and Nutrition. 2000. 7th Banglore, India.

 Course Title: Food Chemistry

Course No. ANFT – 108

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. Development of Food Chemistry: Individual variability, individual uniformity, methods of sampling, hydrogen bonding, bound water, water activity in foods, and determination of moisture in foods.
  2. Introduction to Chemistry of Foods: Composition, factors affecting composition of food, function of food, general structure and composition of common food stuff (rice, wheat, egg, meat), chemistry of food nutrients (cereal, fruits, vegetables, starchy roots, meat, fish).
  3. Chemistry of Macronutrients:

Carbohydrates: Changes of carbohydrates on cooking. Control of hydrolysis of starch, gelatinization and retrogradation of starch, chemical modification of gelling characteristics of starch, pectic substances: occurrence, structure, chemistry, properties, uses in food and mechanism of pectin gel formation.

Lipids: Properties (iodine number, acid number, saponification value), edible fats and oils- extraction, oxidation (auto-oxidation, photosencitized oxidation), antioxidants, role of metal ion on lipid oxidation, hydrogenation- definition, significance, and rancidity test.

Protein: Hydration, viscosity, gelation, emulsification and foaming properties of protein. Study of milk proteins, egg proteins, cereal proteins, pulse protein, meat protein. Color test of protein.

  1. Natural pigments and Flavonoids: Definition, occurrence, classification, xanthophil-structure, chemistry and significance. Cereals, vegetables and fruits pigments (carotenoids, chlorophylls, flavonoids, anthocyanins), bitter substances, tanin, physiological effects of pigments and flavonoids. Changes of pigments during processing and cooking.
  2. Browning Reaction: Enzymatic and non-enzymatic browning reaction, their control and loss of nutrient as a result of browning reaction.
  3. Food Additives: Definition, classification, functional characteristics, and functions of food additive. General principle of food deterioration and preservation.

Recommended Books:

  • Meyer, L.H. Food Chemistry. 1961. Reinhold Publishing Corporation, New York.
  • Beliz, H.D., Grosch, W. Food Chemistry. 1999. 2nd Springer.
  • Potter N.N., Hotchkiss J.H. Food Science. 5th CBS Publishers & Distributors.
  • John deMan. Principles of Food Chemistry. 1999. 3rd Aspen Publishers, Inc., Gathersburg, Maryland.
  • Sivasankar B. Food Processing and Preservation. 2002. Prentice-Hall International, Inc.
  • Aurand, L.W., Woods, A.E. Food Chemistry. 1973. AVI, Westport.

 

Course Title: Bio-physical & Bio-organic Chemistry (Practical)

Course No. ANFT – 109

Full Marks: 100

Credit: 3.0

 

 Examination Duration 12 hours

 

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course                       

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

  1. Basic tools of laboratory analysis.
  2. Laboratory data handling.
  3. Calibration of apparatus.
  4. Preparation of standard solutions.
  5. Preparation of standard solutions and its conversion.
  6. Preparation of 0.1N Na2CO3 solution and determination of the strength of HCl solution.
  7. Determination of Na2CO3 content of washing soda.
  8. Identification of unknown organic compounds.
  9. Preparation of buffer and determination of pKa of acetic acid.
  10. Color tests for biomolecules.
  11. Demonstration of process of osmosis.
  12. Estimation of calcium by the permanganate method
  13. Estimation of iodine content in salt
  14. Identification of Mono, Di and Polysaccharides.
  15. Identification of Proteins (albumin, gelatin, peptone).
  16. Identification of glycerol.

Recommended books:

  • Vogel, A.I. Quantitative Organic Analysis. Part 1, 2, 3. 2nd 1998. CBS Publishers and Distributors, Delhi, India.
  • Verma, R.M. Analytical Chemistry. CBS Publishers and Distributors, Delhi, India.

Course Title: Biochemistry (Practical)

Course No. ANFT – 110

Full Marks: 100

Credit: 3.0

 Examination Duration 12 hours

 Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

  1. Estimation of acetic acid content in vinegar.
  2. Estimation of ascorbic acid by titrimetric method.
  3. Determination of acid value and saponification number of fats or oils.
  4. Determination of iodine number of fats or oils.
  5. Estimation of creatinine content in serum.
  6. Determination of blood glucose.
  7. Estimation of other sugars such as sucrose, glucose etc.
  8. Determination of minerals-calcium, phosphorus, iron.
  9. Handling and use of bright field microscopes.

Recommended books:

  • Wilson, K., Walker. Practical Biochemistry.
  • Sadasivan, S., Manikam, K. Biochemical Methods.
  • Nath, R.L. Practical biochemistry.
  • Gowenlock, A.H., McMurray, J.R., McLauchlan, D.M. Varley Practical Clinical Biochemistry. 6th 1996. CBS Publishers and Distributors, Delhi, India.
  • Plummer, D.T. An Introduction to Practical Biochemistry. 1971. Mc-Graw Hill Pub. Co., New York.
  • Morris, C.J., Morris, P. Separation Methods in Biochemistry. 1976. 2nd Ed. Pitman , London.

 

Course Title: Applied Nutrition and Dietetics

Course No. ANFT – 201

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. Nutritional and Metabolic Disorder: Etiology, sign and symptoms and prevention: underweight, obesity, PEM,  Vitamin A, C & D deficiency disorders, Iodine deficiency disorder, Nutritional Anaemia,Vitamin B-complex deficiencies, Zinc, Copper, Selenium, Gout, Diabetes, Galactosemia, Fructosemia, Phenylketonuria (PKU).
  2. Basic Concept of Diet Therapy/Meal planning:
  1. Objectives, classification, principle, importance of diet therapy/meal planning. Considering factors in diet planning.
  2. Diet planning for Vegetarian: History and evolution of vegetarian dietary pattern. Supplementary diet for vegetarian, consequence of vegetarian.
  3. Nutrition in Maternal Health:
  4. Nutrition in pregnancy: Definition, Physiological Changes during Pregnancy, nutritional requirements during pregnancy, Impact of nutritional deficiency, Relationship between maternal and foetal nutrition, Common problems and complications of pregnancy and their managements.
  5. Nutrition in lactation: Physiology of lactation, hormonal control and reflex action, efficiency of milk production, Mechanism of breast milk secretion, problems of breast feeding, nutritional composition of breast milk, nutritional concerns during lactation, special foods during lactation, dietary modification, planning a menu.
  1. Nutrition for Infant and Children: Nutrition in infancy, breast feeding, weaning and complementary nutrition. Diet for Preschool and school going children, impact of malnutrition among children, causes of poor nutrition, obesity in school children.
  2. Nutrition for adolescent: Nutritional needs during adolescence. State of health and nutrition among adolescence, nutritional disorders of adolescent.
  3. Geriatric Nutrition: Nutrition implications of aging. Dietetic management for aged person (male and female), metabolic changes in old, under and over nutrition in old age.

 

Recommended Books:

  • Rajalakshmi, R. Applied Nutrition.
  • Gills, N.J., Bosschar, M.V. Manual of Nutrition and Diet Therapy.
  • Anita, F.P. Clinical Dietetics and Nutrition. 1989. 2nd Oxford University Press, Delhi.
  • Bogert, Briggs & Calloway. Nutrition and Physical Fitness.
  • Passmore, R., Eastwood, M.A. Human Nutrition & Dietetics.1986. 8th Churchill Livingstone.
  • Garrow W.T.P., Ralph, J.A. Human Nutrition and Dietetics. 10th Churchill Livingstone, Edinburgh, London.

 

Course Title: Nutritional Biochemistry

Course No. ANFT – 202

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. Nutritive Aspects of Food Constituent: Food and energy bioavailability of nutrients, stability of nutrients.
  2. Proteins: Protein quality, first class and second class protein, complete and incomplete protein, protein complementation, sparing of amino acids, methods of determination of protein quality and their advantage and disadvantages, amino acid supplementation, limiting amino acids, amino acid/protein toxicity, nitrogen balance, protein and amino acid pool maintenance, protein turnover, factors effecting the protein requirements, serum protein and special function of protein in the body.
  3. Carbohydrates: Dietary carbohydrates and their sources, carbohydrate derivatives and their function in biological system, specialized function of carbohydrate, regulation of carbohydrate utilization in the body. Dietary fiber- definition, sources, composition, classification, structural and functional properties, function and fate in the body. Glycemic index, Lactose intolerance, causes and dietary treatment, protein sparing action of carbohydrate.
  4. Lipids: Advantages and disadvantages of saturated and unsaturated fatty acids, functions and sources of EFA, omega-3, omega-6 and trans-fatty acid.
  5. Phospholipids and lipoprotein: Definition, sources, classification, structure and function, properties, advantage and disadvantages of lipoproteins and TG in the body. Relation between lipid metabolism and hypertension, atherosclerosis, stroke. Dietary sources and function of cholesterol and metabolic fates in the body.
  6. Fluid, Electrolytes and PH balance: Functions, distribution, maintenance of body water, body fluids and electrolytes (definition, osmotic equilibrium and regulation by the GIT, hormone, kidney system), acid base balance (buffering systems in the body fluid, respiratory and renal compensation, food, body and urine acidity). Physiological effects of pH. Causes, mechanism and dietary management during dehydration and electrolyte imbalance, prevention of dehydration and electrolytic imbalance.

 

Recommended Books:

 

  • Garrow W.T.P., Ralph, J.A. Human Nutrition and Dietetics. 10th Churchill Livingstone, Edinburgh, London.
  • Brody T. Nutritional Biochemistry. Academic Press Inc. Sandiago, USA.
  • Bamji, M.S., Rao, N.P., Reddy, V. Textbook of Human Nutrition. 2003. 2nd Pub, Oxford & IBH Publishing Co. Pvt-ltd. New Delhi.
  • Swaminathan, M. Essentials of Food and Nutrition Vol I & II. The Banglore Printing & Publishing Co. Ltd.

 

Course Title: Technology of Meat, Fish, Poultry & Dairy Products

Course No. ANFT – 203

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. Meat and Meat Products: Structural and composition of meat, factors affecting structure, composition and quality of meat. Meat pigments and color changes. Slaughtering and related practice, dressing of carcasses, postmortem changes of meat, Processing of meat: Grading and inspection, aging or ripening, curing, tenderizing, smoking. Sausages and table ready meat, Preservation of meat, freezing and refrigeration, drying, canning, irradiation, pickling etc. Storage of fresh meat, cooking of meat, meat products.
  2. Poultry and Poultry Products: Structure and composition of poultry meat, factors affecting structure, composition and quality of poultry meat, processing of poultry meat, physical characteristics of poultry meat Physical characteristics of poultry meat; tenderness, color, flavor; Egg composition, factors affecting structure, composition and quality of egg, quality factors of egg, bacterial infection and pasteurization of egg, egg storage, manufacturing of egg powder, egg substitutes, separation of egg white and egg yolk.
  3. Fish and Fish Products: Sources, composition and nutritive value of marine and river fish, fish handling, fish preservation methods, freshness test, rigor mortis; rigor and keeping qualities of fresh fish. Processing of fish: Drying and dehydration, salting, smoking, freezing, canning and irradiation of fish shell fish. Manufacture of fish meal and fish protein concentrate. Utilization of by products from fish processing industries. Changes in nutritive value through handling and processing procedures.
  4. Milk and Milk Products: Chemical composition of milk (cow, women, buffalo, sheep and goat), physical and biochemical properties of milk, factors affecting composition of milk and milk products. Production, collection, testing quality, cooling, storage, and transportation of liquid milks. Quality assessing and platform test of milk, Milk adulteration. Chemistry and technology of production of milk product: Condensed milk, milk powder, butter, ice cream, cheese, Pasteurized and UHT milk.

 

Recommended Books:

  • Potter, N.N. Food Science.
  • Desrosier, N.W. The Technology of Food Preservation.
  • Pyke, M. Food Science and Technology.
  • Dey, S. Outlines of Dairy Technology. 1994. Oxford Univ. Press, New Delhi.
  • Rosenthal, I. Milk and Milk Products. 1991. VCH, New York.
  • Sukumar De. Outlines of Dairy Technology. 2005. 1st
  • Warner, J.M. Principles of Dairy Processing. 1976. Wiley Eastern Ltd. New Delhi.
  • Harper, D., Hall, C.W. Dairy Technology & Eng. 1970. The AVI Pub. Co. Inc. USA.
  • Lawrie, R.A. Meat Science, 1975. 2nd Pergamon Press, Oxford UK.
  • Lavie A. Meat Handbook. 1980. 4th AVI, Westport.
  • Portsmouth, J.I. Commercial Rabit Meat Production. 1979. 2nd Saiga Survey, England.
  • Stadelmen, W.J., Cotterill, O. Egg. Science and Technology. 1977. 2nd edition. AVI, Westport.

 

Course Title: Food Engineering Unit Operation-I

Course No. ANFT – 204

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 Unit Operation in Food Industry: Definition of unit operation, basic procedures applicable to processes and food engineering, common unit operations for food products, activities and importance of unit operation.
  2. Raw Material Properties and Handling: Physical, geometric, functional and other properties of raw materials. Selective breeding, growth programming, and contract purchasing of raw materials. General consideration, conveyors, elevators, cranes and hoists. Forklift trucks, pneumatic equipment.
  3. Preparative Operation in Food Industry: Cleaning of raw materials, wet cleaning, function of cleaning, and contaminants in food raw materials.
  4. Conversion Operation in Food Industry: Size reduction screening of solids- general principle, equipment selection, size reduction equipment, method of size reduction, disintegration of fibrous material, screening of solids, importance of size reduction and screening.
  5. Mixing and Emulsification: Principle of mixing and emulsification, mixing equipments, emulsification agents, emulsion properties, emulsification methods, emulsification equipments, importance and application of mixing and emulsification.
  6. Separation Techniques Introduction of Paper and Thin layer Chromatography: Filtration theory, filtration equipment, application, membrane separation, extraction, types of extraction, extraction equipments, methods of extraction, application and expression.
  7. Centrifugation: Definition, basic principle, application of centrifugal equipment in food industry.

 

Recommended Books:

 

  • Sing, P.R., Heldman, D.R. Introduction to Food Engineering. 1993. 2nd Academic Press.
  • Farral, A.W. Food Engineering System. Vol –2. 1997. Utilitis the AVI Pub. Co. Inc.
  • Dessroiser, N.W. Technology of Food Preservation. 1970. The AVI Pub. Co. USA.
  • Batty, J.C., Folkman, S.L. Food Engineering Fundamentals. 1983. John wiley and Sons, New York.
  • Fennema, O.R. Principles of Food Science: Part-II, Physical Principles of food Preservation. 1985. Marcel Dekker, New York.
  • Harper, J.C. Elements of Food Engineering. 1975. AVI, Westport.
  • Heldman, D.R., Lund, D.B. Handbook of Food Engineering. 1992. Marcel Dekker, New York.
  • Earle, R.L. Unit Operation in Food Processing. 1989. Pergamon Press, NY, USA.
  • Heldman D.R. Food Process Engineering. 1973. AVI Pub. Co. Inc. USA.


Course Title: Food Microbiology-I

Course No. ANFT – 205

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. Microorganisms Associated With Food: Microbial types in food: bacteria, molds, fungi, yeasts, factors influencing the kinds, number and growth of microorganisms in foods (PH, moisture requirement, concept of water activity, oxidation-reduction potential, and nutrient content) and inhibitory substances for microorganisms.
  2. Basic Concept of Microbial Contamination and Spoilage of Foods: Sources of microorganisms that causes contamination, and the stages of microbial contamination of food. General principles underlying the spoilage of foods, fitness of foods, causes of spoilage of foods, classification of foods by ease of spoilage, chemical changes caused by microorganism in carbohydrate, protein, fats and other food compounds.
  3. Control of microbial growth in food products.
  4. Determining Microorganism and/or their Products in Foods: Culture, microscopic and sampling methods- physical, chemical and immunological methods; bioassay and related methods, aerobic and anaerobic spore counts.
  5. Microbial Contamination and Spoilage of Foods and Food Products:
  1. Carbohydrate rich food: Cereal and cereal products; sugar and sugar products.
  2. Protein rich food: Fish, fishery products and other seafood. Meat and meat products; poultry, eggs and poultry products. Milk and milk products.
  • Fruits, vegetables and their products.
  1. Canned foods and specialized foods: Heated canned food, spices food, Bottle beverage and soft drinks, fatty food-cheese, Butter, Margarine

 

Recommended Books.

  • Banwart, G.J. Basic Food Microbiology. 2002. 2nd C.B.S Pub., New Delhi, India.
  • Hobles, B.C., Gilbert, R.J. Food Poisoning & Food Hygiene. 1993. 6th London, Edward Areld.
  • Frazier, W.C., Westhoff, D.C. Food Microbiology. 1988. 4th edition, Mac-Graw Hill Inc.
  • Jay, J.N., Modern Food Microbiology. 1986. 3rd edition, Van Nestrand Reinhold Com. Inc.
  • Peleezar, M.I., Reid, K.D. Microbiology. 1978. Mc-Graw Hill Company, New York.
  • Benson, H.J. Microbiological Application. 1990. Publishers, U.S.A.

 

Course Title: Human Physiology-II

Course No. ANFT – 206

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. Nervous System: Structure of the brain, neuron- neuron and neuron-glia relationship,    nerve impulse, the basic theory of nerve activity conduction of nerve impulse, neurotransmission.
  2. The Body Fluids and Kidneys: The lymphatic system, the lymph channels of the body, formation of lymph, regulation of interstitial fluid protein by lymphatic pumping, total body water, intake versus output of water, body fluid compartments, accumulation of fluid in human tissue, physiologic anatomy of the kidney, basic theory of nephron function, blood flow through the kidneys.
  3. Endocrinology & Reproduction: Introduction to endocrinology, nature of a hormone, endocrine glands and their hormones, hormone receptor and their activities, mechanism of hormone action, physiological function of different hormones. Spermatogenesis, functions of seminal vesicles and prostate gland, serum, testosterone and other male sex hormones, female hormonal system, ovarian cycle and functions of gonadotropic hormones, functions of estradiol and progesterone, maturation,  transport, fetal development, lactation, interaction of toxic chemicals during embriogenesis and spermatogenesis, contra indication.
  4. Muscle: Structure, function and their types. Mechanism of contraction and relaxation, action potential.
  5. Sensory Organs and Eye: Organs involved in sensation, physiological mechanism of smell and taste, structure and function of eye, role of Vit-A in visual cycle, xerophthalmia.

 

Recommended Books:

 

  • Guyton, A.C., Hall, J.E. Text Book of Medical Physiology. 9th Prism Books (Pvt.) Ltd. Bangalore.
  • Chatterjee Chandi Charan. Text Book of Medical Physiology. London W.B.
  • Ganoneg, W.E. Review of Medical Physiology. 1999. Prentice-Hall International, Inc.
  • Chatterjee, C.C. Human Physiology Vol. I & II. Medical Allied Agency, India.
  • Shahana and Ghosh. Human Physiology.
  • Yusuf, H.K.M. Brain and Its Development.

 

Course Title: Technology of Cereals and Legumes

Course No. ANFT – 207

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. Fundamentals of Food Processing: The aims of the commercial cereal food processing, principles and various methods of food processing, causes of food wastage and spoilage.
  2. Cereals and Cereal Products: Grains structure, chemical composition and distribution of nutrients in the kernels of cereals. Role of cereals in human nutrition, Nutritional changes in germinated cereals.

Rice: Composition, raw and parboiled rice, drying, milling, storage of milled rice, processing and cooking quality of rice, rice parboiling- principles and methods, procedures, properties of parboiled rice, effect of milling on nutritive value of rice, changes during natural aging of rice. Processing and uses of parched rice, puffed rice, flaked rice, rice flour, rice crisps etc. Enrichment of rice with vitamin and minerals. Byproducts of rice milling industry and their utilization.

Wheat: Composition of wheat, wheat milling process, uses of wheat flour and granules flour treatment for diversified uses. Wheat fortification and enrichment, by products of flour milling and their utilization. Rheology and chemistry of dough, testing of rheological properties. Principles of backing, major backing ingredients and their functions. Leavening agents and their functions. Technology of bread, biscuits, cakes, pastry, and other baked products.

Corn: Wet milling and dry milling of corn, corn sugar syrup. Processing and utilization of maize, barley, oat, sorghum and rye. Manufacture of breakfast cereals from cereal grains. Starch and glucose from cereals.

  1. Legumes and Oil Seeds: General composition, pulse processing technology, germinated & fermented soybean products. Nuts composition and processing, peanut butter. Oil seed processing for edible oils. Processing of oil seeds as protein concentrates. Technology of vegetable protein isolates.
  2. Fats and Oil Processing Technology: Function, properties, production of fats and oils. Refining, hydrogenation, fractionation. Commercial large scale fats and oils production. Rice barn oil processing and its nutritional attributes.
  3. Effects of Processing on the Composition and Other Properties of Foods: Detail consideration of changes, such loss of nutrients, loss of solubility and functional and physical properties in food as a result of food processing. Changes in protein, carbohydrate, lipid, vitamin or other nutrients during heating, cooling or any other processing operation. Enzymatic and non-enzymatic changes, protein denaturation and oxidation of lipid storage.

 

Recommended Books:

 

  • Potter N.N., Hotchkiss J.H. Food Science. 5th CBS Publishers & Distributors.
  • Sivasankar B. Food Processing and Preservation. 2002. Prentice-Hall International, Inc.
  • Blanshard, J.M.V., Frazier, P.J., Galliard, T. Chemistry and Physics of Baking. 1986. Royal Society of Chemistry, London.
  • Chakraverty, A. Postharvest Technology of Cereals, Pulses and oilseeds. 1988. Oxford and IBH, New Delhi.
  • Kent, N.L. Technology of Cereals. 1984. 3rd edition. Pergamon Press, Oxford, UK.
  • Mathews, R.H. Legumes: Chemistry, Technology and Human Nutrition. 1989. Marcel Dekker, New York.
  • Pomeranz, Y. Modern Cereal Science and Technology. 1987. VCH Pub., New York.
  • Salunkhe, O.K. Chavan, J.K, Adsule, R.N., Kadam, S.S. World Oilseeds: chemistry, Technology and Utilization. 1992. VNR, New York.

 


Course Title: Metabolism

Course No. ANFT – 208

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 of Metabolism: Definition, classification and importance of metabolism.
  2. Carbohydrate Metabolism-

Glycolysis: The glycolytic pathway, aerobic and anaerobic fate of pyruvate, different types of regulation of glycolytic pathway, galactosemia, fructose intolerance, Coricycle.

The Tricarboxilic Acid Cycle: An overview of TCA cycle, amphibolic nature of the TCA cycle, reactions of the TCA cycle, regulation of the TCA cycle. Electron Transport and oxidative phosphorylation, photophosphorylation- C3, C4 plants.

Glycogenolysis: Control of glycogen metabolisom, pentose phosphate pathway and its significance, the glyoxalate pathway.

Biosynthesis of carbohydrate: Gluconeogensis, and its regulation, biosynthesis of di, oligo and polysaccharides, glycoproteins, proteoglycan, sugar interconversions.

  1. Lipid Metabolism: Mobilization and transport of fatty acid, fatty acid oxidation (a, b and w oxidation), ketone body formation and utilization.
  2. Protein Metabolism: Pathways of amino acids degradation- decarboxylation, oxidative deamination, transamination, and metabolic fates of amino groups, urea cycle, toxicity of ammonia.
  3. Biosynthetic Pathway: One carbon metabolism, biosynthesis of fatty acids (saturated and unsaturated), biosynthesis of plasma lipoproteins (LDL, HDL), cholesterol, regulation of cholesterol biosynthesis, overview of amino acid and nucleic acid anabolism.
  4. Hormonal Regulation: Hormonal regulation of carbohydrate, protein and lipid metabolism. Inborn error of metabolism.

 

Recommended Books:

 

  • Lehninger, A.L., Nelson, D.L., Cox, M.M. Principles of Biochemistry. 1974. CBS Publishers and Distributors.
  • West, E. S., Todd, W. R., Mason. H.S., Van Bruggen, J.T. Text Book of Biochemistry. 4th Amerind Publishing Co. Pvt. Ltd.
  • Handler, P., Smith, E.I.; Stelten, D. W. Principles of Biochemistry. Me. Grew Hill Book Co.
  • Devlin, T.M. Text Book of Biochemistry with Clinical Correlations. John Wiley and Sons.
  • Strayer, L. Biochemistry. 2002. 5th Freeman W.H. and Co.
  • Harper’s review of Biochemistry.

 

Course Title: Technology of Fruits, Vegetables and Confectionary Products

Course No. ANFT – 209

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.]

 

  • Fruit and Vegetable Juices: Preparation of fruit syrups, squashes and cordials, nectars, fruit juice concentrates. Packaging and storage of juices concentrates and their quality control. Modern method of fruit juice making. Types of juice-based soft drinks and their manufacture.
  • Pickles and Chutneys: Preparation of various types of pickles-theory and practices, preparation of sauses and chutneys, problem resulting to shelf life of pickles and chutneys, quality control.
  • Pectin and Sugar Related Products: Manufacture of pectin, theories of gel formation, jams, jelly, marmalades, food standards, relating to the above products and their quality control.
  • Vinegar: General methods of preparation, food standards and quality control, various types of vinegar. Acetic acid preparation from pineapple.
  • Confectionary and snacks: Low calorie products, high calorie products, products of low glycemic index, Convenience foods, extruded snacks, noodles and breakfast cereals manufacturing, fish snacks, meat based snacks, potato based snacks, pastries, cookies, crackers and other flour confectionary-formulation and manufacturing.
  • Formulation and Manufacturing of candy, toffee, fudge, malts, sugar and starch from plant sources.
  • Mushroom: Different scale processing and its nutritional attributes. Economic importance of mushroom.
  • Canning and dehydration of plant products.

 

Recommended Books:

 

  • Food Processing Technology and preservation.
  • Potter N.N., Hotchkiss J.H. Food Science. 5th CBS Publishers & Distributors.
  • Food Science.
  • Bianu, I.C., Pessen, H. Physical Chemistry of Food Processing.
  • Seymour, G.B., Taylor, J.E. Tucker, G.A. Biochemistry of Fruit Ripening. 1993. Chapman and Hall, London.
  • Srivastava, R.P., Kumar, S. Fruit and Vegetable Preservation: Principles and Practices. 1998. 2nd International Book Distributing Co. Lucknow.
  • Aguilera, M. and D. W. Stanley. Microstructural Principles of Food Processing and Engineering. 1999. 2nd edition. Aspen Publishers, Gaithersburg, Maryland.

 

Course Title: Biochemistry & Food Chemistry (Practical)

Course No. ANFT – 210

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

  1. Use of spectrophotometer for biochemical analysis.
  2. Estimation of glucose content in food sample.
  3. Determination of creatinine content in blood and urine.
  4. Determination of urea and uric acid content in serum.
  5. Use of thin layer chromatography (TLC) for nutrient separation.
  6. Estimation of cholesterol in egg yolk.
  7. Biological activity of salivary amylase.
  8. Protein estimation in egg (albumin or globulin)/Extraction of protein from egg white (albumin).
  9.  Determination of acidity of milk by titremetric method.
  10. Brix hydrometer use. Determination of degree of sweetness of different sugar.
  11. Determination of dietary fibre in food samples.
  12. Determination of colour in food sample.
  13. Determination of total soluble solutes.Estimation of Serum inorganic phosphorus.
  14. Determination of lactose content in milk.
  15. Determination of starch and pectic substances using different methods.
  16. Alkaline phosphatase activity assay
  17. Sugar analysis by thin layer chromatography.

 

Recommended Books:

 

  • Plummer, D. An introduction of Practical Biochemistry.
  • Wilson, K., Walker. Practical Biochemistry.
  • Sadasivan, S., Manikam, K. Biochemical Methods.
  • Gowenlock, A.H., McMurray, J.R., McLauchlan, D.M. Varley Practical Clinical Biochemistry. 6th 1996. CBS Publishers and Distributors, Delhi, India.
  • Pomeranz, Y., Meloan, C.F. Food Analysis Theory and Practice. 1996. CBS Publishers and Distributors, Delhi, India.
  • Nielsen, S.S. Introduction to the Chemical Analysis of Foods. CBS Publishers and Distributors, Delhi, India.
  • Joslyn, M.A. Methods in Food Analysis. 1970. Academic Press, New York.
  • King, R.D. Developments in Food Analysis Techniques-1. 1978. Applied Science Publishers Ltd., London.
  • Morris, C.J. and Morris, P. Separation Methods in Biochemistry. 1976. 2nd Pitman Pub., London.

 

Course Title: Physiology & Microbiology (Practical)

Course No. ANFT – 211

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

Physiology

  1. Collection and separation of blood.
  2. Preparation of blood film and identification of white blood cells, differential count of WBC.
  3. Estimation of hemoglobin.
  4. Estimation of ESR.
  5. Determination of total count of RBC.
  6. Determination of PVC, MCH, MCHC
  7. Determination of bleeding time and clotting time of blood.
  8. Routine microscopic examination of stool and urine.
  9. Blood grouping.
  10. Measurement of blood pressure and pulse Rate.

 

Microbiology

  1. Different types of media preparation, sterilization and inoculation techniques.
  2. Isolate the microorganisms (bacteria and fungi) from air by plate exposure method.
  3. Isolate microorganism from soil by dilution method.
  4. Isolation of pure culture.
  5. Differentiate bacteria by gram- staining technique.
  6. Permanent microbial slide identification.
  7. Streak plate and pour plate preparation.
  8. Growth curve of E coli.
  9. Determination of “D-value” of bacterial species.

 

Recommended Books:

 

  • De Fore. Atlas of Histology.
  • Physiological society of India : Laboratory Notebook.
  • Dubey, R.C., Maheshwari D.K. Microbiology. 1999. 1st S Chand & Company Ltd. New Delhi. India.

 

 Course Title: Applied Dietetics and Clinical Nutrition

Course No. ANFT – 301

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. Common Nutritional Deficiency Disorders in Bangladesh:
  2. Introduction of common disorder: Malnutrition and its classification, historical background, etiology, physiology, sign and symptoms, diagnosis and consequences of PEM, IDD, anemia, diarrhea, diabetes, cardiovascular diseases and kidney diseases. Present status of PEM in Bangladesh and rest of world.
  3. Dietary Management: Dietary management and prevention of PEM, IDD, anemia, diarrhoea, diabetes, cardiovascular diseases and kidney diseases.
  4. Diet and Diseases of Childhood: Causes, sign and symptoms, nutrition therapy of malabsorbtion, celiac disease, pneumonia, rheumatic fever, dysentery, constipation, cystic fibrosis, galactosemia, PKU and congenital heart diseases.
  5. Dietary Management of non-communicable diseases: Liver and gall bladder diseases, gastrointestinal disorders (stomach and bowel). Diet for immunocompromised patients- clean diet, neutropanic patients and cancer
  6. Specialized Feeding Methods: Definition, classification, feeding procedure, complications, advantages of tube feeding, supplementary feeding, intravenous feeding, and composition of tube, supplementary and intravenous feeds.
  7. Nutrition for Fitness, Athletes and Sports: Nutritional requirement for moderate and vigorous exercise. Diet immediately before and after event. Sports drinks, carbo-loading electrolytes loss and supplementation during exercise, instant energy source during exercise. Sweat and body temperature control mechanism during exercise. Ergogenic aid.

 

Recommended Books:

 

  • C.H. Lawaler, M.R. Chenoweth, W. L., and Garwick, A.E. Normal and Therapeutic Nutrition. 1986. 17th edition, MacMilian Publishing Co.
  • Rajalakshmi, R. Applied Nutrition.
  • Gills, N.J., Bosscher, M.V. Manual of Nutrition and Diet Therapy.
  • Passmore, R., Eastwood, M.A. Human Nutrition & Dietetics. 1986. 8th Churchill Livingstone.
  • Swaminathan, M. Food and Nutrition. 2000. 2nd The Banglore Printing and Publishing Co. Ltd.
  • Anita, F.P. Clinical Dietetics and Nutrition. 1989. 2nd edition, Oxford University Press, Delhi.
  • Joshi, S.A. Nutrition and Dietetics. 2002. 2nd Tata McGraw Hill, Publications, New Delhi.

 

 Course Title: Community Nutrition & Public Health

Course No. ANFT – 302

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. Community and Element of Nutrition: Introduction to community nutrition, Concepts of community, types of community, factors affecting of community health and importance of nutrition education. Group exercise on the preparation of nutrition education materials. Communication strategies in nutrition education. Food Taboos in Bangladesh.
  2. Dissemination of Nutrition Knowledge: Through group discussions, mass media. Importance of practical demonstrations and role-plays in nutrition education, preparation and demonstration of education materials.
  3. Malnutrition: Major nutritional problem in Bangladesh. Need for nutrition planning, short term and long term objectives, sequences of nutrition planning, sectoral approach to nutrition planning. Conceptual framework of nutrition, UNICEF and FAO model: concept and determinants of health status, strategies of nutrition. Vicious cycle of under-nutrition and infection.
  4. Immunization: Importance and schedule of Immunization for children, adults and for foreign travels, role of individual, family and community in promoting health.
  5. Public Health Nutrition: Aim, scope and content of public health nutrition. History of public health in Bangladesh. Principle of public health administration, hospital administration and public health nursing, Role of public health nutritionist in national development, determinants and indicators of health. National Health Care delivery system. eHealth.
  6. Environment Protection & Household Sanitation: Maintaining hygienic condition in daily life, sanitation to ensure availability of pure drinking water. Source of heavy metal contamination in drinking water and foods, Types of food wastes, management of various waste and byproducts in food industries,

 

Recommended Books:

 

  • Jelliffe & Jellife. Community Nutrition Assessment. 1989. New York, Oxford Uni, UK.
  • Gibson, R. Principle of Nutritional Assessment. 1990. New York, Oxford, UK.
  • Haque, M.A., Jafar, N. Community Nutrition. 1996.
  • Community Participation in Nutrition – A training Manual , UNESCO, 1988. Education.
  • Holmes, A.C. Visual Aids in Nutrition Education. 1968. FAO.

 

 Course Title: Food Microbiology-II

Course No. ANFT – 303

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. Microbiological Safety of Foods and Food Industries: HACCP system, definition, principle, limitation. Microbiological criteria: definition, sampling plans, microbiological criteria and food safety, microbiological products for various products, bacteriology of water, purification of water and supply, food waste treatment and disposal, food hygiene and sanitation, aspects of microorganism.
  2. Indicators of Food Microbial Quality and Safety: Indicators of product quality, indicators of food safety, indicators organism, coliform, E. coli. Enteriobactericeae, Streptococcal Enterococci, other indicators (Bifidobacteria, Colphages), methods of detection, significance of coliform and fecal coliform).
  3. Microbial Toxicity: Definition, infection, events of infection, intoxication, classification of bacterial toxin, exotoxin- potency, classification, mechanism of action, detoxification of exotoxin, toxoid, diptheria, botulinum, tetanus, cholera, streptolysin o and s toxin; endotoxin- mechanism of action, pharmacological effects, other virulence factors, mycotoxin, mycotoxin that (effect human) significant in foods. Effects of mycotoxin, production of mycotoxin, dietary mycotoxin in the foods, control of mycotoxin, structure, chemistry, toxicity and significance  in foods of aflatoxin, citrinin, patulin, ochratoxin, luteoskynin, petrem-a, rubratoxin, trichothens, sterigmatocystin, acuanitim and ergosine, arginine toxin, viral health hazards, survival of virus, inactivation  determination virus in foods, food born viral diseases, and their control.
  4. Foods and Water Born Diseases:  Food born diseases and its classification. Food poisoning, water born diseases, bacterial food born illness, toxin, toxicity, incidence, food involved symptoms, determining in the foods, necessary condition for outbreak and prevention/control of Botulism, Staphylococcal intoxication, Clostridium perfringens gastroenteritis, Salmonellosis (Bacillary dysentary), Bacillus cereus gastroenteritis, Shigellosis, Vibrio cholerae, Vibrio parahaemolyticus gastroenteritis, E. Coli. Gastroenteritis, streptococcal infection, Rickettsiasis (important parasitic infection involving foods), Trichinosis, Camphylobacter, Brucellosis, Q Fever, Yersinia , Lsteria.
  5. Natural Toxicants in Plant & Animals: Sources, physical, chemical properties, distribution and biological effects and their elimination.

 

 Recommended Books:

  • Marriot, N.G. Principle of Food sanitation. 1994. 3rd Chapman & Hall, London.
  • Frazier, W.C., Westhoff, D.C., Food Microbiology. 1988. 4th edition, MaGraw Hill Inc.
  • James, J.N. Modern Food Microbiology. 1986. 3rd edition, Van Nestrand Reinhold Company Inc.
  • Peleezar, M.I., Reid, K.D. Microbiology. 1978. McGraw Hill Company, New York.
  • Benson, H.J. Microbiological Application. 1990. Publishers, U.S.A.
  • Hobbes, B.G., Gilbert, R.J. Food Poisoning & Food Hygeine.
  • Doyle, M.F. Foodborne Bacterial Pathogens. 1989. New York: Marcel Dekker, Inc.

 

Course Title: Food Engineering Unit Operation -II

Course No. ANFT – 304

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. Heat Processing Equipment: Heat exchanger and their classification, description and design aspects of various heat exchangers. Mode of heat transfer, methods of heat generation, methods of heat treatment. Food conversion by heat processing. Preliminary operations for sterilization, methods of heat sterilization inside and outside of the container.
  2. Evaporation: Definition, concentration and evaporators including tilting kettle, evaporator types design, and description, operating and design principle and their application in food processing.
  3. Dehydration: Drying equipment- principle, design features and application, dehydro freezing.
  4. Freezing and Cooling: Quick freezing equipment and their classification, description, design and application of quick-freezing equipment. Thawing equipment, operating principle.
  5. Irradiation and Microwave Heating: Ionizing radiation and sources and generation of radiant/irradiation energy. Equipment’s for irradiation irradiation plant design and operating principle, safety measure for irradiation, treatment. Microwave generator and equipment- operating principle, properties and mechanism of microwave heating, legal strands for microwave heating and irradiation. Application on food preservation. Design of materials handling system in irradiation plant.
  6. Weighing and Metering Equipment: Mixers and mixing, blencher, blender, milling machine. Forming and molding bread like products, forming cookies and crackers. Forming other products. Ovens and baking, fryers and frying, pans, panhandling equipment and slicers.

 

Recommended Books:

 

  • Brennan, J.G., Butters, J.R., Codwell, N.D., Lilly, A.E.V. Food Engineering Operations. 1976. 2nd Applied Science Publishers Limited, London.
  • Sivasankar, B. Food Processing and Preservation. 2002. Prentice-Hall International, Inc.
  • Dessroiser, N.W. Technology of Food Preservation. 1969. 4th Pelham Manor, New York.

 

Course Title: Fermentation Technology

Course No. ANFT – 305

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. Microorganisms and Industry: Industrially important microbial cultures, screening of microorganism: yeast, mold, bacteria and actinomycetes, Major classes of microbial products and processes. Necessary requirements setup a microbial product industry. Future of microbial product industries in Bangladesh. Industrially important microorganisms: yeast, molds, bacteria and actinomycetes.
  2. Screening for new Metabolites and Strain Development: Basic principles for screening, microbial metabolites, primary and secondary metabolites, screening tests: Criteria used for the selection of microorganism for fermentation, method of culture, preservation and maintenance. Basic principle of strains development, methods of strain development.
  3. Fermentation: Definition, importance and types of fermentation, substrates of fermentation, growth kinetics of microorganism. Yield co-efficient, heat production, basic function and types of fermentors, construction of fermentors, design and operation. Aseptic operation and containment, scale up of fermentation, significance of scale up, sterilization of gases and nutrient solution, bioreactor and their classification, gas distribution, stirred bioreactors, reactors for immobilized enzyme or cell, advantages of enzyme/ membrane reator, stirring and mixinig, Raynold’s no. viscosity effect, gasious exchange and mass transfer, oxygen as substrate, critical oxygen concentration, oxygen uptake rate, process of fermentation, product recovery, unit operation in product recovery, controlling fermentation in various food, various fermented products, fermented oriental food products.
  4. Microbial Products: Microbial production (biosynthesis, substrate and other nutrients, production process, product recovery, control of fernmentation) of ethanol (wine, beer etc.), vinegar (acetate), citric acid, lactic acid, butanol, glycerol, amino acids (L-glutamate, L-lysine, triptophane), Vitamins (B2, B12, Beta carotene, nucleosides and nucleotides (5-IMP, 5-GMP), yeast.
  5. Antibiotics: natural and synthetic antibiotics, antibiotic producing microorganisms, major types of naturally produced commercially important antibiotics and their chemical structure.

                                                                      

Recommended Books:

 

  • Casida, L.E. Industrial Microbiology. New Age International (p) Limited, India.
  • Prescott and Dunn’s. Industrial Microbiology. 4th CBS Publishers & Distributors. 1987.
  • Miller, B.M., Litskey, N. Industrial Microbiology.
  • Crueger, W., Crueger A. Biotechnology: A Textbook of Industrial Microbiology. 1984. Science Tech. Madison, USA.
  • Stanburry, P.P., Whitaker, A. Principles of Fermentation Technology. 1984. Pergamon Press, Oxford UK.
  • Tortora, G.J., Funke, B.R., Case C.L. Microbiology-an introduction. 8th Person Education Pte. Ltd.

 

Course Title: Nutritional Status Assessment

Course No. ANFT – 306

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. Nutritional Assessment: Definition, types, scope and historical perspective.
  1. Direct methods :
  2. Anthropometric Assessment of nutritional status:
  • Nutritional anthropometry, Anthropometric measures, Analyzing Anthropometric Data.
  • Growth measurement, Measurement of Skinfold thickness, arm circumference, waist hip ratio and their uses.
  • Classification of nutritional status: Classification by weight-for-age, Classification by weight for height, height for age, classification as % deviation from reference median, classification by SD scores and Percentile.
  • Use of BMI, BMI Prime and Ponderal Index as an index of nutritional status of adults : defination and meaning, classification and interpretation.
  • Measurement of Body Composition.

 

  1. ii) Clinical assessment of nutritional status:
  • Sign of protein-energy malnutrition (PEM), sign of micronutrient deficiencies.
  • Evaluation and interpretation of clinical data including medical history, physical signs of malnutrition and food-medication interactions.
  • Use of various assessment forms in Nutritional assessment (Subjective Global Assessment, Mini Nutritional Assessment).

 

iii) Biochemical assessment of nutritional status:

  • Types of Biochemical assessment ant their uses and limitation.
  • Sample selection and their uses and limitation.
  • Assessment of Protein, Vitamin and Mineral status by biochemical methods.

 

  1. Indirect methods :

i). Dietary Intake: Dietary intake assessment methods at individual, household and national levels and their limitations, translating dietary intakes into nutrients, use of food tables and their limitations, evaluation of adequacy of dietary intakes. Interpretation of dietary intake data using variety of techniques.

ii). Vital Statistics: Infant mortality rate (IMR), Under five mortality rate (UMR), Maternal mortality rate, malnutrition related morbidity.

iii) Socio-economic and ecological assessment and its relation to nutritional status.

  1. Assessment of nutritional requirements (energy, protein, and fluid) for different age and sex groups.

 

 

Recommended Books:

  1. Gibbson, R.S. Principle of Nutritional Assessment. 1990. Oxford University Press.
  2. Jelliffe, D.B., Jelliffe, E.F.P. Community Nutritional Assessment. 1989. Oxford University Press.
  3. The Nutrition Factor- Alan Berg.
  4. Economic Analysis of Agricultural Project- J. Price Gittinger.
  5. Economic Development in the third World- Michael P. Todaro.
  6. An Introduction to Anthropology- R. L. Beals & H. Hoijer.
  7. Nutritional Anthropology- F. E. Johnston.
  8. New Perspective in Cultural Anthropology- R. M. Keesing & F. M. Keesing. Harper, D., Hall, C.W. Dairy Technology & Eng. 1970. The AVI Pub. Co. Inc. USA.


Course Title: Technology of Food Preservation

Course No. ANFT – 307

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: Causes of food spoilage, principles and methods of food preservation.
  2. Principles of Fresh Food Storage: Nature of harvested crops, plant product storage. Energy difficulties in food preservation. Specific heat of food. Animal product storage. Preserving food in microenvironment storage of grain, meat, fish, fruits & vegetables. Storage atmosphere for fresh agricultural produces.
  3. Preservation by Low Temperature: Principle and methods of refrigerated storage, cold storage and freezing, requirements for refrigerated storage, changes during refrigerated storage, factors determining freezing rate, refrigeration load, immersion freezing, hazards analysis of frozen foods.
  4. Heat Preservation: Sterilization, pasteurization, HTST, UHT, blanching. Factors affecting heat resistance of microorganisms, principle of thermal destruction of spoilage microorganisms, factors affecting thermal process time, calculation of thermal process time and adequacy of heat treatment, inoculated pack studies, different time temperature combination.
  5. Dehydration and Concentration: Principle of dehydration and concentration, importance of dehydration and concentration, factors determining rate of dehydration and concentration, effect of food properties upon dehydration, freeze drying and other methods of dehydration and concentration.
  6. Chemical Preservation of Food, Curing and Pickling: Principle of chemical preservation, types of chemical preservation, commonly used chemical preservatives, consideration during chemical preservation, curing and pickling- their preservative role, effective combine preservation.
  7. Food Fermentation: Definition, benefits & role of fermentation, major fermented food and their preservation.

 

Recommended Books:

 

  • Potter N.N., Hotchkiss J.H. Food Science. 5th CBS Publishers & Distributors.
  • Dessroiser, N.W. Technology of Food Preservation. 1970. The AVI Pub. Co. USA.
  • Sivasankar B. Food Processing and Preservation. 2002. Prentice-Hall International, Inc.
  • Pyke, M. Food Science and Technology.
  • Bianu, I.C., Pessen, H. Physical Chemistry of Food Processing.

Rahman, M.S. Handbook of Food Preservation. 1999. Marcel Dekver Pub, New York

 

Course Title: Food Plants Design & Sanitation Management

Course No. ANFT – 308

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 Food Plant Design: Design of food plant: site selection, planning the building in the factory site, building design- design of floor, walls, drainage, system etc. Ventilation and air conditioning, noise and vibration, principles of hygienic design fabrication and installation of food machineries. Criteria of good plant layout, examples of food plant layout for different products, such as-freezing plant, drying plant, canning plant, milk, cheese, yogurt, ice-cream plant, poultry and egg processing plant, fish processing plant, etc. Safe and effective insect and pest control. Cost estimate of food plants. Design and selection of conveying systems. Safety and health hazards. Good manufacturing practices and good house keeping. Water supply, water quality and treatment.
  2. Effective Detergency and Cleaning Practices: Importance of cleaning technology, physical and chemical factors in cleaning, classification and formulation of detergents and sanitizers, cleaning practices.
  1. Sanitary Aspects of Water Supply: Source of water, water supply and its uses in food industries. Water pollution and hazards of water pollution. Purification and disinfection of water preventing contamination of potable water supply. Hardness of water and its removal, water quality standards, regulations relating to the Production and distribution of bottled water.
  2. Wastewater Treatment and Management: Physical, physicochemical and chemical treatments. Coagulation and flocculation, disinfection, handling and disposal of sludge and treated effluents.
  3. Sanitary Aspects of Waste Disposal and Management: Types of food wastes, milk wastes, canning wastes, meat, poultry and fish processing wastes, packaging wastes, fruits and vegetables processing wastes. Treatment of various wastes and byproducts in food industries. Uses of various wastes after treatment. Elements of importance in efficient management of wastes from aforesaid food industries.
  1. Raw Material and Finished Goods Storage Management: Criteria for storage of convenient raw material storage. Long time and short time storage.

 

Recommended Books:

 

  • Farral, A.W. 1997. Food Engineering Systems. Vol I, The AVI publication .Co. Inc. Westport, Connecticut, USA.
  • Allen, L.A. 1958. Management and Organization. Newyork, Mc Graw Hill.
  • Lundy, J.L. Effective Industrial Management. 1968. New Delhi.
  • Hall, C.W., Davis, L. Agricultural Processing Equipments. 1979. The AVI Pub. Co. Inc. USA.

 

Course Title: Nutritional Biochemistry & Community Nutrition (Practical)

Course No. ANFT – 309

Full Marks: 100

Credit: 3.0

 

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

Nutritional Biochemistry

 

  1. Estimation of serum Protein (Biuret method and Lowry method).
  1. Estimation of serum albumin concentration.
  2. Estimation of serum cholesterol concentration.
  3. Separation of amino acid by paper chromatography and TLC.
  4. Animal experimentation-care of animal and preparation of diet.
  1. Study of food colours and food additives.
  2. Study of food flavours and flavouring agents.

 

Community Nutrition

 

  1. Anthropometric measurement of infant – length, weight, circumference of chest, mid-upper arm circumference.
  2. Comparison with norms and interpretation of the nutritional assessment data and its significance. Weight for age, height for age, weight for height, Z scores, Body Mass Index (BMI), Waist-Hip Ratio (WHR).
  3. Growth charts- plotting of growth charts, growth monitoring and promotion.
  4. Demonstration signs of anemia.
  5. Demonstration signs of IDD.
  6. Hospital visit.
  7. Visit to field/community, industry, school to observe the nutritional status and awareness building.

 

Recommended Books:

 

  • Plummer, D. An introduction of Practical Biochemistry.
  • Wilson, K., Walker. Practical Biochemistry.
  • Gowenlock, A.H., McMurray, J.R., McLauchlan, D.M. Varley Practical Clinical Biochemistry. 6th 1996. CBS Publishers and Distributors, Delhi, India.
  • Jelliffe & Jellife. Community Nutrition Assessment. 1989. New York, Oxford Uni, UK.
  • Gibson, R. Principle of Nutritional Assessment. 1990. New York, Oxford, UK.
  • Haque, M.A., Jafar, N. Community Nutrition. 1996.

 

Course Title: Food Processing and Preservation Technology (Practical)

Course No. ANFT – 310

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05

 

  1. Physico-chemical tests for flour quality of wheat.
  2. Carbohydrate crystallization.
  3. Gelling of foods.
  4. Dough formation and rheological properties of dough.
  5. Food emulsion.
  6. Formulations and preparations of weaning food, pickles, jam, jelly and marmalade etc.
  7. Evaluation of quality and grading of eggs, preparation of egg-products.
  8. Evaluation of fermentation of milk and other foods.
  9. Preparation of sausage, ketchup, candies, syrups and crystallized foods.
  10. Processing and preparation of fruit juices.
  1. Different methods of Food preservation – Drying, Freezing, Frying, canning, bottling, high sugar concentration etc.
  2. Preservation of food and food products by chemical preservative.
  3. Study the re-hydration characteristics of dried vegetable.

 

 

Recommended Books:

 

  • Teranishi, R., Hornstein, I., Issenberg, P., Wick, E.L. Flavor Research: Principle and Techniques.
  • O’Mahony, Sensory Evaluation of Food: Statistical Methods and Procedures.
  • Moskowitz, H.R. Food Texture: Instrumental and Sensory Measurement.
  • Daniel, Y., Fung, C., Matthews, R.F. Instrumental Methods for Quality Assurance in Foods.
  • Dessroiser, N.W. Technology of Food Preservation. 1970. The AVI Pub. Co. USA.

 

Course Title: Food Microbiology (Practical)

Course No. ANFT – 311

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

  1. Characterization of microorganisms: Cultural, morphological, physiological, biochemical characterization and identification.
  2. Preparation of pure culture from mixed population.
  3. Isolate the fecal coliform from sewage water and determine the MPN (Most probable no.) of sample.
  4. Enumerate the no. of spores per ml. of given spore suspension.
  5. Count the no. of spores 1 ml of given spores by Breed method.
  6. Studies on antibiotic sensitivity and cytotoxicity.
  7. Serial dilution technique to enumerate microbial growth.
  8. Identification of indicator organisms.
  9. Identification of food quality, safety and spoilage.
  10. Identification of food pathogen in water, milk, cereals, pulses, oilseeds, meat and poultry.
  11. Conventional methods for the detection of indicator organisms, canned, frozen and dehydrated foods.

 

Recommended Books:

 

  • Frazier, W.C., Westhoff, D.C., Food Microbiology. 1988. 4th edition, MaGraw Hill Inc.
  • James, J.N. Modern Food Microbiology. 1986. 3rd edition, Van Nestrand Reinhold Company Inc.
  • Peleezar, M.I., Reid, K.D. Microbiology. 1978. McGraw Hill Company, New York.
  • Benson, H. J. Microbiological Application. 1990. Publishers, U.S.A.
  • Hobbes, B.G., Gilbert R.J. Food Poisoning & Food Hygeine.
  • Brown, M.H. Meat Microbiology. 1982. London: Applied Science Publishers.
  • Hayes, P.R. Food Microbiology and Hygiene. 1985. London: Applied Science Publishers.

Course Title: Diet Preparation, Food Groups and Exchange List (Practical)

Course No. ANFT – 312

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

Food Groups and  Exchange List

 

  1. Practical demonstration of different food groups.
  2. Eye estimation of food weight and match by weighting in balance.
  3. Calculation of nutritive values of foods.
  4. Effect of cooking on food weight, and nutrient loss.
  5. Preparation of exchange list, conversion factor etc.

 

Diet Preparation

 

  1. Different methods of calculation for diet preparation and menu planning.
  2. Planning and preparation of diet chart for different physiological condition: obesity, underweight, diabetes, cardiovascular disease, liver disease, kidney diseases, peptic ulcer, gout and anemia.
  3. Individual energy intake and expenditure by calculation.
  4. Diet prescription for different age group & calculation.
  5. Planning and preparation of normal diets.
  6. Planning and preparation of fluid diets.
  7. Planning and preparation of soft/semi solid diets.
  8. Planning and preparation of high protein diets.
  9. Planning and preparation of low fat and low caloric diets.
  10. Planning and preparation of high fibre diets.

 

Recommended Books:

 

  • C.H. Lawaler, M.R. Chenoweth, W.L., and Garwick, A.E. Normal and Therapeutic Nutrition. 1986. 17th edition, MacMilian Publishing Co.
  • Rajalakshmi, R. Applied Nutrition.
  • Gills, N.J., Bosscher, M.V. Manual of Nutrition and Diet Therapy.
  • Passmore, R., Eastwood, M. A. Human Nutrition & Dietetics. 8th 1986. Churchill Livingstone.
  • Swaminathan, M. Food and Nutrition. 2000. 2nd The Banglore Printing and Publishing Co. Ltd.
  • Anita, F.P. Clinical Dietetics and Nutrition. 1989. 2nd Oxford University Press, Delhi.
  • Joshi, S.A. Nutrition and Dietetics. 2002. 2nd Tata McGraw Hill, Publications, New Delhi.
  • Winterfeldt, E.A., Bogle, M.L., Ebro, L.L. Dietetics: Practice and Future Trends. 3rd e
  • Stanfield, P.S., Nutrition and Diet Therapy Self-Instructional Approached. 5th

 

Course Title: Food Biotechnology

Course No. ANFT – 401

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. Fundamentals of Food Biotechnology: An introduction to biotechnology and food biotechnology. Microbial genetics and protein engineering of bacteria, fungi and viruses. Concept about the principles involved in the operation of microbial processes on an industrial scale.
  2. Genetically Modified Crop Production: Selection of plants, breeding, isolation and insertion of desired gene, selection of transformants. Production of genetically engineered high yield and submergene tolerance of rice varieties. Algal technology in rice cultivation. Genetic transformation in wheat, making nitrogen available to plants / crops. GM foods and their acceptance, controversy about GM food. Molecular marker, gene transfer, gene transfer regulatory and legislative aspects of GM food. Detection of GM food.
  3. Microbial Enzyme Production: Source and production of microbial enzymes (amylase, invertase, renin, protease, pectinase, lactases, lypase, glucose isomerase, glucoamylase, penecillin acylase). Basic principle of genetically engineered (GE) microbial enzyme production. Stabilization of enzymes and cells. Uses of immunization enzymes and cells. Sources and application of microbial plant enzymes.
  4. Yeast and Algal Biotechnology: Yeast genetic engineering, strain improvement, development, commercial yeast production, application of GM yeast in beverage and other industries, Spirullina processing- nutritive value and uses.
  5. Single Cell Protein (SCP): Definition, microorganism used for SCP production, raw materials, condition for growth and production. Production of SCP from alkane (petrolium), wood carbohydrates, methane and sewage. Genetic improvement of SCP, importance of SCP in third world country. Fats from microorganism. Mycoprotein production.
  6. Ergot Alkaloids: Occurrence, significance and developmental cycles of claviceps. Significance, structure, biosynthesis and production of ergot alkaloids. Regulation of alkaloid production, in culture, strain development.

 

 

Recommended Books:

 

  • Principles to Biotechnology.
  • Singh, B.D. Plant Breeding.
  • Glazer A.N., Nikaido, H. Microbial Biotechnology. 2007. 2nd edition. Cambridge University Press.
  • Bains W. Biotechnology from A to Z. 1993. Oxford Univ. Press, Oxford.
  • Crueger, W., Crueger, A. 1984. Biotechnology: A Textbook of Industrial 1984. Science Tech. Madison, USA.
  • Joshi, V.K., Pandey, A. Biotechnology. Food Fermentation. 1999. Education Publ. New Delhi.
  • Knorr, D. Food Biotechnology. 1982. Marcel Dekker, New York.

 Course Title: Nutritional Problem, Survey and Surveillance

Course No. ANFT – 402

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. Basic Concept of Assessment and Survey: Purpose, meaning and types of surveys and assessment. Sampling techniques and its importance.
  2. The nutrition transition Model: Meaning, Historical framework, Relation to Economic Development, Implication of nutrition transition
  3. Gender Issue in Nutrition: Identification of Nutrition Problem and Target Population.
  4. Supplementary Feeding: Definition, Scope, Target Population, Implementation and implication. Food Security: National and Household Food Security.
  5. Nutritional Surveillance: Purpose and type, initial assessment, indicators of nutritional status, Nutritional Surveillance Process, Applications & system types of surveillance, data sources, institutional arrangements for data collection, data processing/analysis.
  6. Pattern of Malnutrition in Developing Countries: Major nutritional problems in Bangladesh, protein-energy malnutrition, micro nutrients and health development, care and nutrition, protection, support and promotion of caring practice for the socio-economically deprived and nutritionally vulnerable groups.  Addressing malnutrition and Planning to combat malnutrition.
  7. Pediatric Nutrition Surveillance: Meaning, Pediatric Health Indicator, Pediatric Nutrition Recommendation.
  8. Definition of nutritional emergency; its causes and implications; Macro – and micro nutrient deficiencies in emergency. Assessment and surveillance of nutritional status in emergency.
  1. Concept of Nutrition Development: Meaning of economic development; Models of growth and development: Lewis model, Harrod – Domar model; Ranis and Feid model; Urban nutrition problems and their characteristics; Measures for addressing urban nutrition.

 

Recommended Books:

 

  • Latham, M.C. Human Nutrition in the Developing World.
  • Gibbson, R.S. Principle of Nutritional Assessment. 1990. Oxford University Press.
  • Methodology of Nutritional Surveillance- Report of a joint FAO/UNICEF/WHO/Expert committee.
  • Robson, J.R.K. Malnutrition its causation and control. Vol I & II. 1972. Gordon and Breach.
  • Beals, R.L., Hoijer, H. Introduction to Anthropology.
  • Johnston, F.E. Nutritional Anthropology.
  • Jelliffe, D.B., Jelliffe, E.F.P. Community Nutritional Assessment. 1989. Oxford University Press.

 

Course Title: Beverage & Tea Technology

Course No. ANFT – 403

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. Beverage Technology:
  1. a) Definition of beverage, Food value and nutritional status of beverage, importance and scope of beverage technology. Types of beverage; alcoholic and non-alcoholic beverage, carbonated and non-carbonated drinks, soft drinks and hard-drinks. Industrial production and processing of alcoholic beverage (beer, wine, sprits, vodka, gin, rum ,whiskey, scotch and other European, USA, China brands of alcoholic beverage. Industrial production and processing of soft drinks (Cocola, 7up, Pepsi, Eurocola, coffee, coca and others).
  2. b) Fermented products: Solid substrate (sugar, molasses, cellulose, starch, cereal, corn etc) fermentation, different types of fermented foods, fermentation for flavor production. Ingredients and raw materials for alcoholic, non-alcoholic, soft drinks.
  1. Tea Technology:
  1. a) Bangladesh Tea Industry: Genesis of Bangladesh Tea, Physiography of Bangladesh, Biosphere of Bangladesh, Tea zone, Tea related organizations. Tea as a Beverage, Clinical Effect of Tea: Tea’s role in cardiovascular health, Tea’s role in Cancer risk reduction, Tea’s role in oral health, Tea and reduced risk of kidney stone, Tea and reduced risk of osteoporosis.
  2. b) Various Types of Tea and their Manufacturing Procedure: Introduction, quality analysis of green leaf, Ballmeter method, principle stages of processing, process Engg consideration of black tea, green tea, oolong tea, premium tea.
  3. c) Withering: Introduction, objectives, physical withering, chemical withering, effect of withering on quality of tea, percentage of moisture in green leaf, recovery percentage, calculation of withering percentage, withering system. biochemical changes during withering.
  4. d) Fermentation: Orthodox manufacture, Un-orthodox manufacture: Leaf conditioning, CTC process, Fermentation: Introduction, Objectives of fermentation, Biochemical changes during fermentation, factors affecting fermentation, Fermenting room, Methods of fermentation, Hygienic control.
  5. e) Drying: Objectives of drying, theory of drying, Types of dryer, factors considering during drying, drying time, Sorting & Grading, Storage & Packaging, Tea Tasting: Characteristics of Black tea, Green tea & semi-fermented tea, Manufacture of Green Tea, Manufacture of Semi-fermented Tea (oolong tea).

 

Recommended Books:

 

  • Dittmer, P.R., Keefe, J.D. Principles of Food, Beverage.
  • Cichy, R.F., Philip, J., Hickey, Managing Service in Food and Beverage Operations. 2005.
  • Varnam, A.H., Sutherland, J., Varnum,Beverages: Technology, Chemistry, and Microbiology. 1994.
  • Sarma, GC. Tea Technology.
  • Harper, C.R. Tea Manufacturer. 1974. Oxford University Press, London.
  • Thorner, M.E., Herzberg, R.J. Food Beverage. 1970. AVI Pub. Co. USA.

 

Course Title: Epidemiology

Course No. ANFT – 404

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. Basic Concept of Epidemiology: History and overview of epidemiology, explain the importance of epidemiology for informing scientific, ethical, economic and political discussion of health issues.
  2. Basic Terms and Methods Used in the Epidemiology: Accuracy and reliability: sensitivity, specificity, ROC and AUC; Association (e.g. Relative risk, Attributable risk); frequency (e.g. Prevalence rate, Incidence rate, Standardized rate, SMR ); and odds ratio, Incidence odds, risk, diagnostic test, characteristics of good screening test, exposure, controls, outcomes, covariates; properties of confounders, assessment of confounding, identify and interpret the presence of interaction (effect modification) between multiple risk factors in relation to an outcome.
  3. Epidemiological Study Designs: Describe and compare basic features and uses of epidemiological study designs (e.g. ecological, cross-sectional, case-control, cohort, intervention), strengths and limitations of case-control studies, cohort studies, prospective versus retrospective studies.
  4. Nutritional Epidemiology: Techniques used to evaluate relationships of diet to health and disease in human populations; integration of knowledge gained with results of animal and clinical studies toward understanding dietary risk or protective factors for disease.
  5. Epidemiology of Communicable and Non-communicable Diseases: Introduction and classification to infectious disease epidemiology, modes of disease transmission, host susceptibility and response to infectious diseases, biomedical interventions to prevent infectious diseases (Small Pox, Chicken pox, Measels, Rubella, Diptheria, Tuberculosis, Cholera). Understand the epidemiology of non-communicable diseases (CVD, Hypertension, Diabetis etc). Read and critically review communicable and non-communicable diseases scientific literature.
  6. Statistical Methods in Epidemiology: Explain the basic statistical measures and select appropriate statistical techniques for the analysis of data, identify specific issues relevant to case-control and cohort studies, demonstrate an understanding of statistical modelling techniques, investigate confounding and interaction in epidemiological data using both stratified analyses and statistical modelling methods, interpret the results of statistical procedures and draw appropriate conclusions.

 

Recommended Books:

 

  • Park, K. Preventive and Social Medicine. 2003. 17th Banarsidas Bhanot Publishers, India.
  • Bealehole, R., Bonita, R., Kjellstem, T. Basic Epidemiology. 1993. WHO.
  • Willet, W. Nutritional Epidemiology. 1990. Oxford University Press.
  • Smith, G.W. Preventive Medicine and Public Health. 2nd Macmillon Co. New York.
  • Lasker, G.W., Mascie-Taylor, C.G.N. Research Strategies in Human Biology. 1993. Cambridge University Press.
  • Hannan, J.M.A. Medical and Pharmaceutical Statistics. 2007. Apex Publication, Dhaka, Bangladesh.

Course Title: Food Packaging & Quality Control

Course No. ANFT – 405

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. Food Packaging Materials: Introduction to food packaging requirements for fresh and processed foods, basic principle of food packaging, function of food packaging, influence of packaging on the shelf life of food stuffs, major packaging materials-paper board, polyethylene, laminated packaging materials, glass bottles, tin cans, aluminum and plastic cans, aluminum foils, bamboo, jute and wood etc., properties and specific uses of packaging materials. Primary, secondary and tertiary container, communication and distribution of packaging, safety and environmental consideration of food packaging. Losses of nutrient during and after packaging.
  2. Packaging Equipment Machinery: Principles in the development of protective packaging for hygroscopic and odour/light sensitive products. Methods of determination of shelf life of packaged products, packaging techniques for commercially important fruits and vegetables and animal foods. Containers and container testing and their evaluation. Journey hazards experienced by packages and their significance in handling, transport storage, vacuum packaging, packaging with inert gasses.
  3. Quality Control: Introduction to quality control and total quality control in the food Industry. Critical quality control point in different stages of production including raw materials and processing materials. Various quality attributes of food such as size, shape, texture, color, viscosity and flavour. Instrumental, chemical and microbial quality control. Sensory evaluation of food and statistical analysis. Food regulation and compliance. Food adulteration and misbranding of foods: definitions, implication and causes.
  4. Quality Standards and Specifications: Specifications, Grades and Standards of Identity, Codex Alimentarius, ISO 9000 Programs.
  5. Food Inspection Documentation and Food Law: History of Food Laws, Role of FDA, BSTI, CAB, International

 

Recommended Books:

 

  • Munich, H. Principle of Food Packaging. FAO, USA P Keppler Veriag KG.
  • Brodly, A.L. Flexible Fackaging of Foods. 1970. Chemical rubber Co. Butterworth, London.
  • Nielsen, S. S., Food Analysis, 1998. 2nd Aspen Publishing.
  • Krammer, A., Twigg, B.A. Quality Control for the Food Industry, Vol I & II. 1970. 3rd AVI, Westport.
  • Ranganna, S. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. 1986. Tata McGraw Hill, New Delhi.
  • Rosenthal, A. J. Food Texture, Measurement and Perception. 1999. Aspen Publishers Inc., Gaithersburg, Maryland.

 

Course Title: Molecular Biology

Course No. ANFT – 406

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 of Molecular Biology: The importance of the study of molecular biology.
  2. Chemistry of Nucleoside and Nucleotide: DNA as a genetic material, complementation, hybridization, structure of RNA and DNA (primary, secondary & tertiary), hydrolysis of nucleic acid (alkaline, enzymatic),  effect of temp and pH on DNA.
  3. Gene Expression: Central dogma of molecular biology: Definition and importance.
  1. a) DNA Replication: Definition, DNA replication follows a set of fundamental rules, Uni- directional and bi-directional replication, DNA degradation, DNA polymerase, Coli DNA polymerase, mechanisms and events of DNA replication, bacterial replication.
  2. b) Transcription: Definition, DNA- dependent synthesis of RNA, regulation of transcription, eukaryotic RNA polymerases, inhibitors of DNA-dependent RNA polymerase, RNA processing, RNA dependent synthesis of RNA and DNA, Some retrovirus cause cancer and AIDS, RNA dependent RNA polymerase, RNA (reverse transcriptase ) splicing.

(c) Translation : Genetic code with evidence, characterization of genetic code, wobble hypothesis, Polyribosomes, their structure and functions, steps in translation (initiation, elongation and termination of protein synthesis), inhibitors of protein synthesis, post translational modification.

  1. Mutation and Repair System: Definition, general nature and types of mutation, physiochemical mutagens. Site directed mutagenesis, spontaneous mutation, correlation between mutagenecity and carcinogenicity, applications of mutation, Repair system of DNA.
  2. Recombinant DNA: Definition of recombination, Transformation, transduction, conjugation, mechanism of breakage and reunion of recombination in bacteria, restriction enzymes and their properties, plasmid  vectors, purification of plasmid DNA, desirable properties of plasmid cloning vehicles, PBR 322 PUC, M13 mp 18 cloning vectors, cosmid vectors, choice of vectors, specialist-purpose vectors, Genomic DNA library, cDNA cloning, application of genetic engineering, reverse engineering. PCR, northern, southern and western blotting.

 

Recommended Books:

 

  • Lewin, B. Gene V1 & VII. 2000. Oxford University press.
  • Gardner, Simmons, Snustard. Principle of genetics.
  • Lehninger, A.L., Nelson, D.L., Cox, M.M. Principles of Biochemistry. 1974. CBS Publishers and Distributors.

 

Course Title: Immunology and Biological Techniques

Course No. ANFT – 407

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 Immunology: Immunity and Immune system, classification of immunity, components of immune system; characteristics of immune response, specificity and recognition of self and non-self; Chemotaxis, inflammation; Lymphoid Organs (LOs): primary and secondary lymphoid organs.
  2. Acquired and Innate Immunity: Active immunity, passive immunity, antigen, epitope, haptenes, Antibodies; Properties of antibody, Types of antibody, Chemical structure of Ig, Monoclonal antibody production and their importance. Phagocytosis; endocytosis, extra cellular killing, inflammation, T & B cells, natural killer cells (NK cells), antigen presenting cells (APCs).
  3. Hypersensitivity: Definition and classification of hypersensitivity, allergens, anaphylaxis, pharmacologically active substances causing hypersensitivity, clinical findings in anaphylaxis, tests of hypersensitivity, atopy, allergic cytotoxicity.
  1. Sample Preparation:, sample preparation, cell disruption, extraction of sample, dialysis, salting in & salting out, stabilization of sample.
  2. Chromatographic Techniques: Theory and application of paper chromatography, Sample for biochemical and nutrient analysis, Thin layer chromatography, Ion-exchange chromatography, Gel chromatography, Gas-liquid chromatography, HPLC LC-MS, GC-MS, Bioanalyzer and Food analyzer . Nuclear magnetic resonance spectroscopy
  3. Immunological and Electrophoretic Techniques: Important test and techniques used in immunology and food microbiology such as- Agglutination test, Precipitation test, Immunofluorescence techniques, RIA, IRA, ELISA, polyacrylamide and agarose gel electrophoresis, iso-electric focussing, immunodiffusion and immuno electrophoresis methods
  4. Principles of Food Analysis: Methods & principle for quantitative determinations of proximate composition: moisture, fat, protein, fiber, carbohydrate, ash. Analysis of Starch. Reducing and non-reducing sugars in foods. Estimation of minerals (iron, calcium, phosphorus), Vitamin-A, Vitamin-B, Vitamin-C, Plant pigments (carotene, lycopene, chlorophyll, anthocyanins) and other nutrients. Importance of CRM for quantitative analysis of foods.

 

Recommended Books:

 

  • Diamond & Derman. Laboratory Techniques in Chemistry and Biochemistry.
  • Poole, C.F., Poole, S.K. Chromatography Today.
  • Hill, E. Instrumental Methods of Chemical Analysis.
  • Physical Biochemistry: Application to Biochemistry and Molecular Biology.
  • Pomeranz, Y. Food Analysis Theory and Practice.
  • Jacobs, M.B. The Chemical Analysis of Foods and Food Products.
  • Wilson K., Walker J. Principle and Techniques of Biochemistry and Molecular Biology.1986. 3rd Cambridge University Press.

 

Course Title: Nutraceuticals and functional foods in disease managements

Course No. ANFT – 408

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. Concept on Nutraceuticals: Nutraceuticals and functional foods, History of functional foods and the potential for the future, Nutraceuticals as new dietary ingredients, biological significance of Nutraceuticals and dietary supplement, world market for Nutraceuticals, regulatory issues.
  2. Definition-development of functional foods: Identification, characterization, isolation, storage, processing and stability of photochemicals/bioactive compounds. Scientific studies that demonstrate the effectiveness of bioactives on biomarkers or physiological functions.
  3. Nutrigenomics: Nutrigenomics an introduction and its relation to Nutraceuticals.
  4. Health benefits of Nutraceuticals/functional foods:
  5. Antioxidants: Chemistry and chemical makeup of free radicals, oxidative Stress and source of ROS, biochemical functions of antioxidants. Natural pigments-chloophyll, chlorophylin, carotenoids, anthocyanins. Photochemicals, Role of cranberries, tomatoes, garlic, pomegranate and different iced tea as antioxidant.
  6. Dietary fiber: chemistry of soluble, insoluble fiber, resistant starch. Importance of fiber, description of oats and oats products.
  • Lipid: Chemistry and health benefits of omega-3, omega-6 fatty acids, phytosterols, phytoestrogen and conjugated linoleic acid (CLA). Description of olive oil, rice bran oil and see fish.
  1. Soy products: health benefits of soya foods contributed in diet. Chemistry and biological function of isoflavonoids. Description of Tofu, tempeh, soy milk and other soya products.
  2. Infant formula: Ingredient and formulation techniques of infant formula, and all aspect of the product that make it a functional food.
  3. Mechanism of Nutraceuticals/Functional foods in disease prevention: Prophylactic versus reactive treatment of disease with functional foods, nutraceuticals and drugs, Comparative studies on the effectiveness of functional foods and nutraceuticals on Angiogenesis and cardiovascular disease, diabetes, cholesterol management, obesity, colon cancer, constipation,  Alzheimer’s disease and other diseases. Food and drug interactions in treatment of disease – mechanisms of action – components of specific foods that interact with medications; toxicological aspects of nutraceuticals or functional foods.
  4. Prebiotics and probiotics: Usefulness of probiotics and prebiotic in gastro intestinal health and other benefits, beneficial microbes, prebiotic ingredients in foods, types of prebiotic and their effects on gut microbes, fructo-oligosaccharides as probiotic food components.

 

Recommended Books:

 

  • Text Book: Functional Foods–Principles and technology, Guo M. 2009, Woodhead publishing company, UK.
  • Handbook of Nutraceuticals and Functional Foods, Third Edition edited by Robert E.C. Wildman, Robert Wildman, Taylor C. Wallace. CRC Press, Nov 10, 2000.

 

Course Title: Bio-Informatics and Biostatistics

Course no. ANFT – 409

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. Bio-Informatics:

Introduction: Definition, purpose, role in nutrition and food technology.

PubMed, Expasy, Genebank, Prot param, Prot Scale, BLAST

 

Nutrition & IT: Nutritional information, Education & communication, IT offers a new approach. IT & Nutritional support for patient with chronic illness.

 

  1. Biostatistics:

Introduction to biostatistics: Definition of biostatistics, statistical data, classification, tabulation, frequency distribution, Presentation of statistical data.

Central Tendency: Mean, median, mode-examples, application and empirical relations.

Measures of Dispersion: Range, quartile deviation, variation, mean deviation, variance, standard deviation.

Probability and Distribution: Random distributions, events-exhaustive, mutually exclusive and equally likely, definition of probability (with simple exercises), definition of binomial, Poisson and normal distributions and their inter-relations, Simple properties of the above distributions (with derivation).

Correlation and regression: Simple correlation and regression, types, uses.

Sampling: Sampling techniques: Population, sample, simple random sampling, stratified random sampling, cluster sampling, systematic sampling, two-stage sampling

Tests of Significance: Sampling distribution of mean and standard error, Large sample tests (test for an assumed mean and equality of two population means with known S.D.); small sample tests (t-test) for an assumed mean and equality of means of two populations when sample observations are independent, Paired and unpaired t-test for correlation and regression coefficients, T-test for comparison of variances of two populations, Chi-square test for independence of attributes, Goodness of fit and homogeneity of samples, F test, relationship between F test and t test.

 

Recommended Books:

 

  • Groombridge, B. Global bio-diversity in status of earth living resources. 1992. Champen and Hall, London. UNEP 1995, Global diversity assessment, Cambridge University Press.
  • Virchow, D. Conservation and Genetic Resources. 1998. Springer Verlag, Berlin.
  • Meffi, G.K., Ronald, C.C. Principles of Conservation Biology. 1994. Sinauer Associates. Inc- Massachusetts
  • ABC’s of Biostatistics
  • Shukla, M.C., Gulshan, S.S. Statistics Theory and Practice.

Course Title: Bio-Informatics and Biostatistics (Practical)

Course No. ANFT – 410

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

  1. Internet basics
  2. Introduction to NCBI Web sites
  3. Introduction to data bases
  4. Construction of frequency table, drawing histogram, frequency polygon, frequency curves and ogive curve.
  5. Computation of mean, mediam and mode, graphical representation of median and mode.
  6. Computation of variance, standard deviation, co-efficient of variation, skewness and kurtosis.
  7. Computation of simple correlation coefficient and simple regression lines.
  8. Test of significance concerning mean, variance, proportion, correlation and regression coefficients.
  9. Analysis of complete randomized design, randomized block design and latin square design.

 

Recommended Books:

 

  • Hannan, J.M.A. Medical and Pharmaceutical Statistics. 2007. Apex Publication, Dhaka, Bangladesh.
  • ABC’s of Biostatistics.
  • Shukla, M.C., Gulshan, S.S. Statistics Theory and Practice.

 

Course Title: Food Analysis (Practical)

Course No. ANFT – 411

Full Marks: 100

Credit: 3.0

 

Examination Duration 12 hours

Marks distribution for Practical course

Year end theoretical final examination                                  : 80 Marks

Internal evaluation for each practical course

Laboratory performance/Assignment / oral test during

Laboratory hours                                                                     : 05 Marks

Laboratory Attendance                                                           : 10 Marks

Laboratory Note book on experiment                                     : 05 Marks

 

  1. Methods of collection of different types of food sample.
  2. Determination of certain analytical constants of edible fats and oils for conformation to BSTI standards/detection of adulteration.
  3. Determination of quality of raw milk (eq. COB, MBRT, Resazurin Test, Lactometer reading, pH & acidity, fat contents, SNF content, specific gravity etc).
  4. Determination of solubility, dispersibility of dried milk powders (spray & drum-dried samples).
  5. Microbial examination of natural food products, identification of food pathogen in water, cereals, pulses, oilseeds, meat and poultry.
  6. Determination of the number of viable organisms in sample by plate count method, turbidometric method.
  7. Estimation of moisture, aw, ash, proteins, fats, minerals and vitamins, starches, sugars, amino acids, crude fibrer in foods.
  8. Estimation of nitrogen free extract and minerals.
  9. Physiological methods used in food analysis like colorimetry, chromatography, ion-exchange separation and filtration.
  10. Estimation of toxins and pesticide in foods.
  11. Use of HPLC, GLC, and atomic absorption spectrophotometer for nutrient analysis.
  12. Estimation of carotene by column chromatography.
  13. Sensory assessment of food quality.

 

Recommended Books:

 

  • Joslyn, M.A. Methods in Food Analysis. 1970. Academic Press, New York.
  • King, R.D. Developments in Food Analysis Techniques-1. 1978. Applied Science Publishers Ltd., London.
  • Raghuramulu, N., Madhavan N.K., Kalyanasundaram, S. A Manual of Laboratory Techniques. 1983. National Institute of Nutrition, ICMR, Hyderabad.
  • Krammer, A., Twigg, B.A. Quality Control for the Food Industry, Vol I & II. 1970. 3rd Edn. AVI, Westport.

 

Course Title: Project Dissertation & Seminar

Course No. ANFT – 412

Full Marks: 100

Credit: 3.0

 

A short dissertation of industrial problems concerning mainly Bangladesh or dealing with academic advancement of the concepts of Applied Nutrition and Food Technology to be submitted by each student under the supervision of a teacher of this department who will suggest and guide the student about the topic of the problem and dissertation will be accepted for evaluation with the consent of supervisor. The dissertation will be evaluated by an internal examiner and external examiner nominated by the examination committee. Among the 100 marks 40 marks for his/her seminar representation in presence/consent of the examiner and 60 marks evaluated from his/her dissertation paper.

 

Course Title: Field Work/Industrial Tour/Industrial Training

Course No. ANFT – 413

Full Marks: 100

Credit: 4.0

Students will sent for a short duration study tour in some specified chemical industries/food & beverage industries/ research organization/ Health organization in Bangladesh/abroad. A report shall be written by each student and will be evaluated accordingly. The teachers concerned shall supervise the field work/ Industrial Tour/Industrial Training.  The student’s performance will be evaluated on the basis of report (60 Marks) and Viva Voice (40 Marks) as practical examination.