Important questions
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3.Microbiological safety of foods ,control strategies**
4.(HACCP concept)**
Rare Microbial Indicators of product quality, Indicators of food safety
**Very important questions are bolded and may be asked based on this topic
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UNIT-I FOOD AND MICROBIOLOGY OF HEALTH:
Food resources (plant, animal, microbes); Overview of current production systems; Overview of current production systems. Functional and “Super” Foods - role in optimal nutrition. Sugar, protein and fat substitutes. Food and behaviour- physiological disturbances in alcoholism, drug abuse and smoking. Food
Related Laws: Inspection – Microbial Indicators of product quality – Indicators of food safety – 229 Microbiological safety of foods - control strategies – Hazard Analysis Critical Point System (HACCP concept)- Microbiological criteria
UNIT-II NUTRIENTS AND FOOD ADDITIVES:
Macro nutrients- carbohydrates, proteins and lipids. Micronutrients-Minerals: Calcium, Magnesium, Iron, Zinc, Copper and Selenium; Vitamins. Nutritional Physiology: Digestion, absorption, and utilization of major and minor nutrients. Biotechnology of food additives- Bioflavors and colors, microbial polysaccharides, recombinant enzymes in food sector.
UNIT-III NANO FOOD TECHNOLOGY:
Nano materials as food components, food packaging and nano materials, policies on usage of nano materials in foods. Food product development: steps involved in food product development, shelf-life assessment.
UNIT-IV FOOD RELATED NUTRITIONAL DISORDERS AND ENERGY CALCULATION:
Type I Disorders-Causes of life style and stress related diseases. Cardio-vascular diseases, hypertension, obesity. Type-II Disorders: Cancer, diabetics, ulcers, electrolyte and water imbalance. Health indices. Preventive and remedial measures. Energy balance and methods to calculate individual nutrient and energy needs. Planning a healthy diet.
UNIT-V CONSUMERS ON GM FOODS AND CONTEMPORARY ISSUES:
Global perspective of consumers on GM foods; Major concerns of transgenic, foods GM ingredients in food products. (labeling, bioavailability, safety aspects); regulatory agencies involved in GM foods, Case studies- GM foods.