Wednesday, July 17, 2013

COURSE CAPSULES OF THE BOARD OF STUDY IN FOOD SCIENCE AND TECHNOLOGY



List of Courses of the Board of Study

Course No
Course Title
Credits
First Semester
FT 5101
Principles of Food Science
2
FT 5102
Food Physics
2
FT 5103
Biochemistry
3
FT 5104
Food Chemistry
2
FT 5105
Food Microbiology
2
FT 5106
Food Preservation
2
FT 5107
Science and Technology of Commodity Processing
2
FT 5111
Food Safety
2
FT 5112
Food Protection Systems
2
FT 5113
Human Nutrition
3
FT 5114
Food and Nutrition
2
FT 5151
Sociology of Food and Nutrition
2
FT 5152
Sports Nutrition
2
FT 5153
Nutrition Advocacy and Counseling
2
FT 5199
Seminar
1
FT 5154
Food Regulations and Quality Management Systems
2
FT 5155
Production and Marketing Operations in Food Manufacturing Organizations
2
FT 5156
Beverage Technology
2
FT 5157
Functional Foods and Nutraceuticals

FT 5158
Food Biotechnology
2
Second Semester
FT 5222
Food Analysis
3
FT 5223
Sensory Evaluation of Foods
1
FT 5224
Food Process Engineering and Unit Operations
2
FT 5201
Food Plant Layout and Operations
1
FT 5204
Industrial Exposure
1
FT 5205
Cereal Chemistry and Bakery Products Technology
3
FT 5206
Horticultural Products Technology
2
FT 5207
Meat and Fish Science and Technology
3
FT 5208
Poultry and Egg Products Technology
2
FT 5209
Processing of Milk and Milk Products
2
FT 5210
Processing of Kernel and Nut Products
1
FT 5211
Spice Processing technology
1
FT 5213
Techniques in Research and Scientific Writing
2
FT 5214
Community Nutrition
2
FT 5215
Assessment of Nutritional Status
2
FT 5216
Planning and Management of Food and Nutrition Programmes
2
FT 5217
Dietetics
2
FT 5218
Nutrition Epidemiology
2
FT 5219
Current Topics in Nutrition
1
FT 5221
Food Lipids
2
FT 5298
Directed Study
2
































List of Courses

  
Course No
 Course Title
Credits
Option
First Semester
FT 5101
Principles of Food Science
2
Compulsory
FT 5103
Biochemistry
3
Compulsory
FT 5105
Food Microbiology
2
Compulsory
FT 5113
Human Nutrition
3
Compulsory
FT 5114
Food and Nutrition
2
Compulsory
FT 5199
Seminar
1
Compulsory
FT 5111
Food Safety
2
Elective
FT 5151
Sociology of Food and Nutrition
2
Elective
FT 5152
Sports Nutrition
2
Elective
FT 5153
Nutrition Advocacy and Counseling
2
Elective
EX 5101
Principles of Communication
2
Elective
ST 5103
Data Analysis Using Statistical Software
3
Elective
Second Semester
FT 5214
Community Nutrition
2
Compulsory
FT 5215
Assessment of Nutritional Status
2
Compulsory
FT 5216
Planning and Management of Food and Nutrition Programmes
2
Compulsory
FT 5298
Directed Study
2
Compulsory
FT 5222
Food Analysis
3
Elective
FT 5207
Meat and Fish Science and Technology
3
Elective
FT 5209
Processing of Milk and Milk Products
2
Elective
FT 5213
Techniques in Research and Scientific Writing
2
Elective
FT 5217
Dietetics
2
Elective
FT 5218
Nutrition Epidemiology
2
Elective
FT 5219
Current topics in Nutrition
1
Elective
EC 5207
Food and Nutrition Economics
2
Elective
ST 5202
Design and Analysis of Experiments
2
Elective






COURSE CAPSULES OF THE BOARD OF STUDY IN FOOD SCIENCE  AND TECHNOLOGY

Courses Offered in the First Semester

            Principles of Food Science (2)
            Definition and scope Constituents of foods: Carbohydrates functional properties of mono-oligo-    and polysaccharides; Lipids- functional properties, lipid oxidation and antioxidants; Proteins-           functional properties; water; Organic acids, emulsifiers: Food enzymes , Food colours- natural        and approved synthetic colours, Meat pigments , Food flavors ; Food systems Browning      reactions ; Food deterioration and their control ; Principles of  food preservation heat             preservation , cold preservation , dehydration, concentration, chemical preservatives, food
            fermentation , food irradiation, Population and world food problems .

            FT 5102. Food Physics (2)
            Units & dimensions , Physical concepts [size, surface area, volume, volumetric flow rate, laws        of motion, force, energy, density, specific gravity, bulk density - Circular motion, properties of gases and vapors, Rheological properties [elasticity, flow characteristics, viscosity, Newtonian            & non-Newtonian liquids] Fluid flow [streamlined & turbulent flow, pressure drops, pumps]-      Surface properties [surface tension & surface activity, interfacial phenomena] Electrical         properties & measurement techniques , Colloidal stability, Electrostatic and steric       stabilization of emulsions and foams , Destabilization processes, separation, adsorption,              flocculation and bridging  behavior of food emulsions and foams, Role of surfactants in the        above processes and methods of determining changes in system stability., Use of microscopy to         study the structures

            FT 5103. Biochemistry (3)
            Carbohydrates, Lipids & Proteins structures, properties & reactions, Nucleoproteins structure,         properties protein synthesis, Enzymes properties, classification, activity & inhibition, , Vitamins             structures, properties, deficiency symptoms & co-enzyme relationship, Digestion & energy       relationships, Metabolism of Carbohydrate, Lipid, Protein & Mineral, Metabolic           interrelationships, Hormone action.
            Practical: quantitative and qualitative detection of carbohydrate, protein and fat; enzymatic       digestion; chemical hydrolysis

            FT 5104. Food Chemistry (2)
            Role of water activity in food stability, freezing and food stability, functions and reactions of     carbohydrates, reactions of lipids, environmental effect on protein, food pigments, food flavors,          food additives, enzymes and food industry, enzymatic browning.

            FT 5105. Food Microbiology (2)
            Major groups of microorganisms and their action on foods , Intrinsic and extrinsic parameters in foods controlling microbial activity , Ecology and distribution of spoilage & other    microorganisms in food , Food borne illnesses and detection of causative microorganisms          ,Rapid methods for detection & enumeration of microorganisms , Indices of food sanitary          quality and microbiological standards & criteria, Molecular biology of microorganisms in foods ,            Metabolic pathways for fermentation and fermentation products, Microbial food spoilage
            Practical: laboratory techniques for isolation, cultivation, cultural characterization and staining    of microorganisms of food origin; determination of biochemical activities of microorganisms,         enumeration of  microorganisms in food samples, microbiological analysis of food products,      microbiology of milk and water

            FT 5106. Food Preservation (2)
            Principles and application of hurdle technology , Chemical preservation [sugar, salt, chemicals,       acid, smoke] , Alcoholic and acidic fermentation , Preservation by radiation, Preservation    through temperature reduction [chilling, refrigeration, freezing], Preservation through water    removal [drying, dehydration, evaporation, freeze concentration, concentration by membrane processes, freeze drying] , Preservation by heat [cooking, blanching, pasteurization,              sterilization] , Controlled and modified atmosphere storage , Preservation by microwaves and
            electric resistance , Preservation using hydrostatic pressure and high voltage electric pulses,             Preservation by microbial decontamination and use of natural anti-microbials

            FT 5107. Science and Technology of Commodity Processing (2)
            Sources of raw materials & their processing potential , Food colloids and stabilizers, Processes as a series of unit operations , Processing equipment & processing conditions, Principles of        thermal processing , Heat penetration curves , Lethality calculations, Time-temperature profiles       for aseptic systems , Applications of dehydration and drying , Applications of IQF, freezing and             refrigeration, Confectionaries & product development , Construction of flow charts, cost          estimation & work force , Strategies for product development R & D process

            FT 5111. Food Safety (2)
            Concepts of food toxicology , Epidemiology of food borne diseases , Adulterants and      contaminants and chemical residues in foods , Chemical contaminants [Natural toxicants of
plant origin , Mycotoxins , Sea food toxins , Environmental contaminants , Toxic substances                   generated during processing , Chemical residues , Microbiological contaminants [intoxicants and infective agents] , Preservatives and additives, Genetically modified materials , Hazard analysis and critical control points , Scientific basis of safe use of additives

FT 5112. Food Protection Systems (2)
Transport , cleaning and storage of raw materials , Fumigation and disinfection of storage systems, Protection of foods from pests , Effects of humidity and ambient temperature on stored foods , Reduction of post-harvest crop losses , Protective packaging , Requisition of packaging and packaging machinery , Wrapping and wrappers , Bags, pouches and cartons , Trays, tubs, cups, collapsible tubes , Closures for bottles, jars and tubes , Cans, aerosol packs and drums , Labeling and printing , Boxes and crates , Cushioning materials , Pellets , Storage and transport of packaged foods , Quality retention at marketing , Study report on problems in food protection measures in industry

FT 5113. Human Nutrition (3)
Integrated metabolism; Nutrient interrelationships; Composition of the body, compartments of the body, growth; Energy content of foods, measurement of energy expenditure, energy requirement, energy balance and body weight; Protein: sources, protein turnover, nitrogen balance, protein requirements, protein quality; Fats: adipose tissue, deposition of fats, dietary needs of fats; Vitamin and mineral requirement and deficiencies; Nutrition for different stages of the life cycle; basis of determining nutrient requirements. Practical: measurement of blood pressure, blood sugar, total protein and lipid profile.

FT 5114. Food and Nutrition (2)
Definition of terms; Global and Sri Lankan nutrition situation, role of nutrition in human development and its impact on the society; Energy giving body building and regulatory foods; food pyramid; the balanced diet, Nutritional aspects of: cereals and tubers , pulses and animal proteins, protein quality , breast feeding and formula feeding, fruits and vegetables , fats and oils, coconut and hear diseases . Role of fibre in nutrition , alcoholic and non-alcoholic beverages , vegetarianism , organic foods , junk foods and functional foods ; food allergy , toxicants in foods , losses of food and nutrients during processing and cooking .

            FT 5151. Sociology of Food and Nutrition (2)
The course will provide a broad overview of sociological issues in food and nutrition: Understanding the culture, food and man, population food and nutrition, structural aspects of food production, sustainability of food systems,  food habits and consumption patterns.

            FT 5152. Sports Nutrition (2)
Exercise, energy requirements and weight maintenance; Review of muscle anatomy and physiology; Review of  cardiovascular physiology:, Energy metabolism, Exercise and dietary habits of Sri Lankan population; role of  exercise in health maintenance and weight loss; Review of legal nutritional supplements: Theoretical and practical  aspects of dietary manipulation Nutritional concerns of exercise: Exercise and the female athlete: The young
            athlete: nutrition and sport international consensus view on the optimal diet.

            FT 5153. Nutrition Advocacy and Counseling (2)
            Principles of nutrition advocacy; ABCD model; message preparation; principles of counseling.

            FT 5199. Seminar (1)

            FT 5202. Food Regulations and Quality Management Systems (2)
 Codex Alimentarius Commission, WTO, and other international and national food standards, National food laws,  regulations, guidelines & specifications and the national food regulatory system, Food testing and regulatory mechanisms ,Food inspections ,Quality control in food industry ,Role of quality controllers ,Quality assurance, GMP, HACCP, ISO and laboratory accreditation ,Total quality management in food industries ,Science based  quality management principles

            FT 5203. Production and Marketing Operations in Food Manufacturing Organizations (2)
Environment of a business organization, Financial aspects of a business organization, Work study and productivity, Concepts of quality: Quality control, Quality assurance, ISO series, Total quality management, Production planning and control, Marketing & custom orientation, Information for marketing decisions , Marketing mix considerations, Integration of total marketing efforts

            FT 5212. Beverage Technology (2)
Global trends in beverage products. Introduction, Statistic & trends in tea products , Tea grades & blends, Tea Chemistry , Tea Processing , Sensory attributes & tea tasting , Quality & Standards for tea, Tea products, Health & Nutrition of tea, Herbal tea & local traditional beverages, Introduction, Statistic on cocoa production, Cocoa bean & quality attributes, Cocoa bean processing, Cocoa products , Introduction & Statistics on coffee production ,      Processing of Coffee, Quality attributes & products , Carbonated & non- Carbonated beverages , Sports & health drinks,, Cordial & fruit concentrates , Potable and Mineral water

Courses Offered in the Second Semester

            FT 5224. Food Process Engineering and Unit Operations (2)
Physical characteristics of foods materials , Mass and energy balance , Rheology of foods; stress-strain behavior rheological perimeters & models in materials, Viscoelastic behavior and rheometers , Laminar & turbulent flow, friction factor, pressure drop and pumping of fluid foods , Heat transfer: forms of steam: conduction, forced & free convection, radiation, steady & unsteady state heat transfer , Overall heat transfer coefficient, performance of heat exchangers & types , Food dehydration & drying: Psychometrics, Equilibrium moisture content, , stimation of drying rates & time for dryer types , Properties of frozen foods, ice-crystal formation & freezing point dispersion, cooling rate determination , Aero & hydrodynamic characteristics , Size reduction equipment / machines , Mechanical separation techniques

FT 5222. Food Analysis (3)
Sampling , Proximate analysis , Kjeldahl nitrogen estimation , Potentiometry, pH and ion selective electrodes, Colorimetry , Chromatography, Spectroscopy, Spectrophotometry , Flame photometry, Atomic Absorption Spectrophotometry, Fluorometry, Refractometry and polarimetry, Food microscopy , Analysis of milk & milk products , Laboratory quality assurance , Microanalytical methods for pesticides, vitamins, & mycotoxins , Interpretation and presentation of results , Food texture measurements , Product evaluation based on laboratory
Analysis Practical: food sampling; instrumentation: HPLC, GLC, AAS & UV visible Spectroscopy; analysis of carbohydrate, protein and fat; detection of food colors, food additives and contaminations

FT 5223. Sensory Evaluation of Foods (1)
Concepts of sensory evaluation, Sensory attributes, Product oriented tests, Consumer oriented tests, conducting sensory tests, Training panelists, Application of sensory testing.

FT 5153. Nutrition Advocacy and Counselling (2)
Social mobilization and advocacy, community participation and participatory development approaches, principles of nutrition advocacy, nutrition advocacy strategies, ABCD model, message preparation. The concept and importance of counselling, principles, process and methods of counselling, skills needed for counselling, difficult moments of counselling and potential counselling functions.

FT 5201. Food Plant Layout and Operations (1)
Planning a layout for a food processing plant, Identification of locations and facilities and equipment, Regulatory and environmental requirements ,Provision of services and safe operations in food plants ,Plant sanitation, Sanitary and personnel health requirements , Waste disposal systems and waste management , Raw material handling and storage requirements , Testing facilities , Product storage requirements , Other support services, facilities and their
maintenance , Auditing, accreditation and management, Trouble shooting in food processing

FT 5204. Industrial Exposure (1)
The students are expected to visit at least 3 food processing industries, observe and make notes of aspects of processing, hygiene and storage. A report submitted by the students will be assessed for grading.

FT 5205. Cereal Chemistry and Bakery Products Technology (3)
Cereal grains structures and chemical composition, Starch chemistry, Characteristics of cereal starches, Gelatinization and retrogradation , Processing of cereal grains , Rice Processing. Flour milling. Flour Characteristics ,Role of water, salt, yeast, shortening, chemical leavening agents, spices and flavourings in baking, Baking process, Dough process; Rheological characteristics of dough, Staling of bread; composite flour; fortification, Extrusion products, Processed cereal foods. Practical: rheological properties of starch and flour; baking process and bakery products development; milling performances of cereals.

FT 5206. Horticultural Product Technology (2)
Handling of commodities during harvesting, transportation and storage, Commodity treatments , Packaging house operations , Control of postharvest ripening of fruits, Extension of postharvest life of vegetables, Postharvest control of insects and diseases, Application of canning, dehydration and freezing technologies , Processing of ready-to-use products from fruits and vegetables, Theologies for preparation of fruit preserves , Horticultural products for exports

FT 5207. Meat and Fish Science and Technology (3)
Introduction , Slaughtering of farm animals , Composition and structure of muscle , Color and flavor of meat , Textural properties of meat , Processing & preservation of meat & meat products , Processing & preservation of fish & fish products , Spoilage of meat and fish products , Food regulations relating to meat and fish products

FT 5208. Poultry and Egg Products Technology (2)
Introduction to poultry Science , Slaughtering of poultry , Quality and factors determining quality of poultry meat , Slaughter house management , Composition and nutritive value of poultry and eggs , Product development in poultry , Structure, composition and functional properties of eggs , Processing of egg products , Storage of egg products , Contamination problems associated with poultry products

FT 5209. Processing of Milk and Milk Products (2)
Dairy chemistry , Introduction to milk processing , Testing and quality control in milk products , Legal definitions and physical parameters and sanitation in milk processing , Methods of milk preservation , Milk spoilage and milk borne diseases , Hygienic quality of milk and low temperature storage , Hazardous materials in milk , Processing of fluid milk, Manufacture of powdered, condensed, flavoured, toned and low fat milk products, Formulation of milk products , Manufacture of curd and yoghurt , Manufacture of butter and ghee , Milk coagulation and cheese manufacture, Frozen desserts and ice cream manufacture

FT 5210. Processing of Kernel and Nut Products (1)
World trends in kernel products usage , Composition of coconut, cashew nut and peanut kernels and their food value , Processing of copra & palm kernels ,Processing of coconut cream and desiccated coconut , Processing of cashew nuts , Processing of peanuts , Quality characteristics of nut products , Other nuts used in food industry , Nutritional importance of nut products

FT 5211. Spice Processing Technology (1)
Spices & condiments and their constituents , Pre-harvest and post-harvest problems in spice processing , Drying, storage and packaging of spices , Quality parameters of spices and their products , Perception of flavor and aroma , Flavor chemistry, chemical compounds and their structural relationships , Flavor development –biochemical pathways & changes during processing, Spice based food additives and their sensory characteristics , Processing of essential oils

FT 5213. Techniques in Research and Scientific Writing (2)
Elements and practice of research, Planning a publication, Preparation of a publication Preparation of a research proposal, Practical

FT 5214. Community Nutrition (2)
Guidelines for healthy living, Preparing meals for the family, breast feeding, breast feeding code, complementary feeding, feeding and caring of infants, children, sick children, adults and elderly; Nutrition of the girl child; Diet during pregnancy and lactation; Major nutritional deficiency diseases in the community: PEM, vitamin A deficiency, iron deficiency anemia and iodine deficiency disorders; Diet and lifestyle diseases; Maternal and child health services, Nutrition and infection; Primary health care, Growth monitoring; Impact of population growth on nutrition, Family planning; Nutrition surveillance system; Food security; Urban nutrition problem; Nutrition education in the community. Practical: use of food composition tables for preparation of balanced diets, analysis of nutritional information in foods available in supermarkets

FT 5215. Assessment of Nutritional Status (2)
Assessment of nutritional status in the community: Dietary assessment; Biochemical assessment; anthropometric assessment; clinical examination for nutritional deficiencies, Methodology for nutritional surveys; Nutrition rehabilitation. The course will include practical and group assignments on dietary surveys and anthropometry.

FT 5216. Planning and Management of Food and Nutrition Programmes (2)
Approaches in food and nutrition planning; The planning process, Implementation and management process, Monitoring and evaluation process; Management information systems; Planning of Food and nutrition programmes: problem identification, analysis of food and nutrition situation, analysis of resources and constraints, setting goals, objectives and targets, staffing, directing and coordinating; general policies and directions, alternative approaches; Nutrition criteria in project analysis and appraisal; Nutrition in area development and sectoral
programmes; Implementation, management and evaluation of food and nutrition programmes; Provision for programme implementation and management: Support services and programmes: Complementary programmes, national research programme, training and extension programmes; Existing nutrition intervention programmes.
Practical: includes case studies and individual and group exercises.

FT 5217. Dietetics (2)
Principles of nutritional support and Diet Therapy, Introduction to hospital diets, Existing hospital diets, Assessment of nutritional status of patients, Diet and diseases of the gastro- intestinal tract, Diet for mal-absorption disorders, Diet for liver and Gallbladder diseases, Dietary management for obesity, Diabetes, cardiovascular diseases, Kidney Disorders, Nutritional support for surgical, trauma & burns, Diet and the cancer patient, Diet and other diseases- neurological and psychiatric disorders, Aids. This course will consist of hospital
visits, practical on diet preparation etc.

FT 5218. Nutrition Epidemiology (2)
Use of epidemiology and other nutrition research methods to address specific nutrition research questions; definition, objectives, cause and risk, types of epidemiological study, experimental and observational; Descriptive studies: surveys, sampling, survey bias; Cohort studies: Principles advantages and disadvantages of retrospective and prospective, case-control and intervention studies; Interpretation of epidemiological data; basic statistics. Introduction to nutritional epidemiology and important scientific concepts in study design.

FT 5219 – Functional Foods and Nutraceuticals 
Introduction to functional foods and nutraceuticals – history, Present status and outlook, Classification of functional foods and nutraceuticals, Nutraceuticals in health promotion and disease prevention, Techniques utilized in the production of functional foods and nutraceuticals and their practical aspects, Stability, quality and safety aspects of functional foods and nutraceuticals, Economic and marketing issues of functional foods and nutraceuticals, Current regulatory systems for functional foods, nutraceuticals and dietary supplements in the world.


FT 5220 – Food Biotechnology
Introduction to food biotechnology, Techniques in food biotechnology and practical aspects, Improving plant – and animal – derived food products through biotechnology: Applications, Biotechnology in food additive industries, Fermentation biotechnology of traditional foods in Asia, safety and diagnosis of biotechnologically –derived foods, regulations controlling the application of food biotechnology, Major concerns about biotechnologically-derived foods

FT 5221 – Food Lipids
Nomenclature and classification of fats and oils, physical properties; extraction, isolation and analysis of dietary lipids; fats and oil processing; refining, bleaching, deodorizing, hydrogenation; recent advances in fats and oil processing, utilization of fats and oils in shortening technology, margarine and specialty lipids, lipids as functional foods and nutraceuticals, potential sources, health benefits of specialty lipids, sphingolipids, conjugated linoleic acids, marine oils, structured lipids, trans fatty acids, biotechnological advances in lipid technology, deep ft frying.

FT 5298. Directed Study (2)
Self-learning exercise guided by a supervisor to do a small study or produce a review manuscript publishable in a refereed journal

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