Elec20

Lecture notes covering food composition, nutritional needs, digestion, processing, spoilage, quality standards, and food safety as per ICAR 6th Deans' Committee 2024. Course Code: ELEC 20 | Credits: 4(3+1).

Major nutrients, protective food components, and the nutritive value of important food groups.

ICMR 2020 RDA values, malnutrition in India (PEM, anaemia, VAD, iodine deficiency, overnutrition), nutritional assessment, and government nutrition programmes.

Digestive enzymes, absorption mechanisms, and metabolic pathways for carbohydrates, proteins, and fats including glycolysis, TCA cycle, beta-oxidation, and hormonal control.

Effects of cooking, milling, fermentation, germination, and processing on nutrients; antinutrients and their reduction; blanching and other unit operations.

Categories of food additives (preservatives, antioxidants, colours, emulsifiers, sweeteners), food preservation principles (heat, cold, drying, MAP, irradiation), water activity, and hurdle technology.

Types of food spoilage (microbial, chemical, physical), key spoilage organisms, foodborne diseases, mycotoxins (aflatoxin, ochratoxin), HACCP principles, and indicator organisms.

FSSAI, AGMARK, BIS, Codex Alimentarius, food labelling regulations, food adulteration, FSS Act 2006, and quality attributes in food safety and trade.

Food hazards, preventive food safety systems, and the role of fortification in public nutrition.