Food and Nutrition

By Dr. Asna Urooj   |   Department of Studies in Food Science and Nutrition, University of Mysore.
Learners enrolled: 5285
Food and Nutrition deals with the processing and preservation food as well as consumption of balanced diet by individual. Nutritional Science has its roots in life sciences; it encompasses both biological and social sciences. Nutrition plays a major role in enhancing the quality of life through improved physical growth, immune-competence and enhancing productivity with improved health. Social, economic and cultural factors influence food consumption pattern and thus nutrition status of the individual. Further, Changes in nutrient composition during food processing and storage also needed to be studied. Thus our course offerings traverse the entire foodscape. The courses and learning experiences in the department are designed in such a way to provide both the biological and social science perspectives.
Course Status : Completed
Course Type : Elective
Duration : 12 weeks
Start Date : 15 Jun 2020
End Date : 29 Nov 2020
Exam Date : 25 Mar 2021 IST
Enrollment Ends : 14 Oct 2020
Category :
  • Agricultural and Food Engineering
Credit Points : 4
Level : Undergraduate

Page Visits

Course layout

Week – 1 | 1. Introduction to Food & Nutrition | 2. Human Biology | 3. Vital Parameters and Health Check |

Week – 2 | 4. Nutrients | 5. Water | 6. Carbohydrates (Part-1) | 7. Carbohydrates (Part-2) |

Week – 3 | 8.Nutrients – Proteins | 9. Proteins – Structure & Classification | 

Week - 4 | 10. Lipids and Fats Part-1 | 11. Lipids and Fats Part-2 | 12. Source of Fats and Oil | 13. Fat Soluble Vitamins |

Week – 5 | 14. Water Soluble Vitamins | 15. Nutrients – Minerals Part -1 | 16. Minerals Part -2 |

Week – 6 | 17. Food Groups | 18. Balance Diet | 19. Balanced Diet and Deficiency | 20.Nutrition Requirements for Susceptible Population |

Week – 7 | 21. Therapeutic Nutrition  | 22. Malnutrition and Obesity | 23. Food for Diabetic and High BP Patient |

Week - 8 | 24. Phytochemicals and health benefits | 25. Spices and Health Benefits | 26. Cooking Methods | 27. Introduction to quality attributes of food | 28. Psycho social Aspects of Food | 29.  Midday Meal and Government Food program | 

Week – 9 | 30. Food Adulteration  Contaminants & Detection  | 31. Basic Food Laws and Regulations | 32. Nutrition Labelling and Food Laws |

Week - 10 | 33. Food Additives and its application | 34. Genetically Modified Foods | 35. Issues in GM foods | 36. Food Safety Tools |

Week - 11 | 37. Food Contamination | 38. Post Harvest Losses of Fruits, Vegetables & its Safety | 39. Food safety Hazards | 40. Expiry Date/Shelf Life |

Books and references

Reading material

Author & Year

Type of publication (article/notes)

Foods Facts and Principles

N. Shakunthala Manay and M. Shadaksharaswamy, 2001.

Text Book

Food Science

Third edition

B. Srilakshmi,


Text Book

Food Science

Fourth edition

Norman N. Potter,


Text Book

Nutrition Facts

Karen Frazier, Aug 2015.

Text Book

Modern Food Microbiology

Seventh edition

James M. Jay

Martin J. Loessner

David A. Golden,


Text Book

Food Processing

Carl J. Schaschke, 2011

Text Book

Instructor bio

Dr. Asna Urooj

Department of Studies in Food Science and Nutrition, University of Mysore.
Prof Asna Urooj, obtained MSc (1987) and PhD (1993) in Food science & Nutrition, from University of Mysore. She is Chairperson of the post- graduate Department of Studies in Food science & Nutrition, University of Mysore, Mysore, India. Her primary area of research interest has been Diabetes, Starch digestibility & glycemic responses and other research areas include (i) Natural antioxidants- chemistry and applications (ii) Anti-hyperglycemic and hypolipidemic effects of medicinal plants (iii) Disease specific food formulations (iv) women’s health and nutritional issues. She has completed 11 research projects funded by UGC, DST, MHRD, and BBSRC-UK. She is the coordinator for the UGC - Special Assistance Program.

Dr. Urooj, serves as a reviewer and editor for several National and International journals. She has 180 research papers published in peer reviewed journals, with 2372 citations with h-index of 24. 13 candidates have completed PhD under her guidance, while 8 are working. She is a recipient of the prestigious Dr. Kalpana Chawla State award for young women scientist, Prof G.S. Bains Lifetime achievement award, bestowed by Association of Food scientists & technologists and Dr Rajammal Devadas Oration award conferred by Nutrition Society of India. . She also has received Young scientist awards, best paper awards and several other awards for her outstanding achievement and contribution in the field of Nutritional Sciences.

Course certificate

Assessment/Assignment marks will be considered for Internal Marks and will carry 30 percent for overall Result.

End Term Exam- will have 100 questions and will carry 70 percent of  overall Result.

*All students, who obtain 40% marks in in-course assessment and 40% marks in end-term proctored exam separately, will be eligible for certificate and credit transfer.

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