Principles of Food Science and Nutrition

1. Food Science
2. Methods, Merits and Demerits of Moist Heat, Dry Heat and Microwave Cooking of Foods
3. Importance and Scope of Nutrition and the Relation of Nutrition to Health
4. Carbohydrate
5. Protein
6. Fat
7. Fat Soluble Vitamins
8. Water Soluble Vitamins
9. Minerals
10. Importance of Water and Maintenance of Electrolyte Balance, Health Benefits of Fibre
11. Preservation of Food by Low and High Temperature and Food Irradiation
12. Processing of Puffed, Flaked and Extruded Products
13. Preservation by Using Sugar, by Using Salt and Use of Preservatives in Food Preservation
14. Food Packaging
15. Common Food Adulteration and their Detection
16. Food Laws and Regulations and Quality Control Standards