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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