Human nutrition, process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The performance of work is associated with the production of heat; heat loss is controlled so as to keep body temperature within a narrow range.
The six classes of nutrients found in foods are carbohydrates, lipids (mostly fats and oils), proteins, vitamins, minerals, and water. Carbohydrates, lipids, and proteins constitute the bulk of the diet, amounting together to about 500 grams (just over one pound) per day in actual weight.
Food microbiology: introduction and scope; Important microbial genera in foods: bacteria, mold, yeast and yeast like fungi, viruses general, morphological, cultural and physiological characteristics; Factors affecting the growth and survival of microorganisms in food: intrinsic, extrinsic and implicit; Contamination and spoilage of perishable, semi perishable and stable foods: sources, transmission, microorganisms; Food microbiology and public health: food-borne infections: intoxications; Microbiological risk assessment; Microbiology in food sanitation: food sanitizers and pathogen reduction a case study; Food fermentation; Probiotics in human health.
Isolation, identification and characterization of microorganisms: morphology, biochemical; Enumeration of microorganisms in food and water samples (total count, viable count, MPN); Examination of foods for pathogenic organisms (Escherichia coli, Coliform, Salmonella and Listeriamonocytogenes); Preparation of fermented and probiotic enriched food products.
