Food Science and Nutrition

## Course Details

**Unit 1: Introduction to Food (5 LHs)**
Functions, Classification, Nutritive value.

**Unit 2: Nutrients and Nutrition (10 LHs)**
Carbohydrates, Proteins, Lipids, Vitamins, Minerals, Balanced diet.

**Unit 3: Food Microbiology (6 LHs)**
Bacteria, Virus, Yeast and Molds.

**Unit 4: Food Contamination and Spoilage (9 LHs)**
Sources, Spoilage causes, Preservation methods.

**Unit 5: Food Hygiene (6 LHs)**
Personal Hygiene, Cleaning and Sanitizing.

**Unit 6: Food Safety Management Systems (4 LHs)**
HACCP principles.