Design and Formulation of Foods
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Design and Formulation of Foods Syllabus — Unit-wise Content
The official GTU curriculum for Design and Formulation of Foods (subject code 3151401) as prescribed for Food Proc. · Semester 5 divides the course into 8 units, covering 28 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 (3151401)Unit 1 Nutritional Concept in Food Design
- Nutritive value and anti-nutritional factors present in cereals
- oil seeds
- meat and eggs
- effect of processing on nutritive value of foods
Unit 2 Menu Planning
- Explanation of terms
- Principles of planning menus
- Steps involved in planning menus
- Food guide pyramid
Unit 3 Infant Foods
- Formulation of weaning foods
- Protein energy malnutrition
- Formulating diet for preschool going (2-5 years) children
Unit 4 Balanced Diet
- Diets during normal life cycle
- Nutrition from infancy to adolescence
- Nutritional requirements of different age groups
- Geriatric nutrition
- Nutrition for athletes
Unit 5 Therapeutic Diet
- Diet therapy and types of therapeutic diet
- Diet for diabetic mellitus
- Diet for cardio vascular disease
- Diet for gastro intestinal disease
Unit 6 Functional Foods
- Concepts for functional foods design
- prebiotics & probiotics
- designer foods
Unit 7 Anti-Nutritional Factors in Foods
- Trypsin inhibitors
- Process induced toxins
Unit 8 Fermented Foods
- Preparation and maintenance of microbial cultures for food fermentation
- Nutritional significance of traditional fermented foods
- Subject Code: 3151401 Page `2 of 3 w.e.f
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