Food Biochemistry & Nutrition
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Follow on Instagram for UpdatesFood Biochemistry & Nutrition Syllabus — Unit-wise Content
The official GTU curriculum for Food Biochemistry & Nutrition (subject code BE04051011) as prescribed for Food Engg. · Semester 4 divides the course into 8 units, covering 34 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE04051011)Unit 1 Food & Nutrition
- Introduction to the course
- Definitions of nutrient
- Factors affecting human nutrition
- Functions of food
- Classification of food
- Food Groups
- Food guide pyramid
- Nutrient wheel Definitions
- deficiency symptoms and excessive consumption consequences of macronutrients
- dietary fiber
Unit 2 Nutritional requirement
- RDA for individuals
- Principles in planning a balance diet
- Balance diets for infants
- Basal metabolism rate and factors affecting
Unit 3 Vitamins and Minerals
- Classification of vitamins
- major source
- functions and deficiency symptoms
Unit 4 Digestion and Absorption of Food in Human System
- Digestion and Absorption of protein
- lipids Factor affecting on digestion and absorption
Unit 5 Processing Aspects of Nutrients
- Effect of heat processing on carbohydrate
- protein and fat, Addition of nutrients like fortification
Unit 6 Enzymes
- Structure & characteristics
- Catalysis & regulation
- Nomenclature & classification
- mechanism of enzyme action
- Factors affecting enzyme catalysed reactions
- Enzyme competitive and uncompetitive inhibition Role and applications of enzymes in food processing
Unit 7 Metabolism
- TCA cycle
- β-oxidation of fatty acids
Unit 8 Overview of Intermediary Metabolism
- The basic metabolic pathway
- Carbohydrate metabolism
- Lipid metabolism
- Amino acid metabolism
- Role of hormone in metabolism
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