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Fundamental Of Food Technology

250.00

Description

Food and its function, physico-chemical properties of foods, food preparation techniques, nutrition , relation of nutrition to good health . Characteristics of well and malnourished population . Energy, definition , determination of energy requirements, food energy, total energy needs of the body. Carbohydrates: classification , properties, functions, source, requirements, digestion, absorption and utilization. Protein , classification , properties, functions, sources, requirements, digestion, absorption, essential and non-essential amino acids, quality of proteins, PER/NPR/NPU, supplementary value of proteins and deficiency. Lipids – classification , properties, functions, sources, requirements, digestion, absorption and utilization, saturated and unsaturated fatty acids, deficiency, rancidity, refining of fats.
Mineral nutrition : macro and micro-minerals (Ca, Fe and P), function, utilization, requirements, sources, effects of deficiency.