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MVP-001: Food Fundamentals and Chemistry

By Dr. Mita Sinhamahapatra   |   Indira Gandhi National Open University, New Delhi
Learners enrolled: 1207

The course on Food Fundamentals and Chemistry  has been designed to acquaint the students with the principles of food science, food chemistry, processing, preservation, packaging, analysis and food safety. The course is meant for all the science graduates/food technologists/food safety and quality professionals who are interested in enhancing their knowledge and competencies in the  following areas:

  • Principles of food science and sources of food.

  • Chemical composition and nutritional importance of food

  • Traditional and novel food processing technologies, food additives and their effects on various nutrients

  • Basics of food safety and food spoilage

  • Food preservation methods and preservatives

  • Food packaging materials, methods and related regulations

  • Quality testing techniques for physical, chemical and sensory analysis of food

  • Wastes management in a food industry/establishment

The course will discuss various aspects of food basics and chemistry through e-content and 40 video lectures in a span of 12 weeks. There will be quiz/assignment every week.


Summary
Course Status : Completed
Course Type :
Language for course content : English
Duration : 12 weeks
Category :
  • Multidisciplinary
Credit Points : 4
Level : Postgraduate
Start Date : 15 Jul 2024
End Date : 30 Nov 2024
Enrollment Ends : 31 Aug 2024
Exam Date : 14 Dec 2024 IST
Exam Shift :

Shift-I

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits



Course layout

Publishing Week

Title of the Video

Week-1

 

 

  1. Food basics

  1. Cereals and legumes as food

  1. Oilseeds and horticultural crops as plant sources of food

Week-2

 

 

  1. Basics of meat and meat products

  1. Basics of fish and egg products

  1. Basics of milk and milk products

Week-3

 

 

  1. Introduction to health food, comfort food and nutraceuticals

  1. Ayurvedic medicinal foods, honey and organic food, Genetically modified food

  1. Water in food

Week-4

 

 

 

  1. Structure and physicochemical properties of carbohydrates

  1. Applications of carbohydrates and effect of processing on carbohydrates

  1. Proteins: structure, classification and properties

  1. Enzymes and their utilization in food  industry

Week-5

 

 

 

  1. Structure, classification and applications of lipids

  1. Properties of lipids and deteriorative changes in lipids

  1. Fat soluble vitamins

  1. Water soluble vitamins

Week-6

 

 

  1. Minerals in food

  1. Preservatives and antioxidants used in food

  1. Colouring agents, flavouring agents & sweeteners used in food

Week-7

 

 

 

  1. Sample collection and preparation for food analysis

  1. Sampling plan, standards and sampling techniques for food analysis

  1. Physical quality analysis of food

  1. Chemical quality analysis of food

Week-8

 

 

 

  1. Chromatographic techniques used in food analysis

  1. Spectroscopic  and hyphenated techniques used in food analysis

  1. Basics of sensory evaluation of a food product

  1. Sensory tests used in sensory evaluation of food

Week-9

 

 

  1. Minimal processing of food

  1. Thermal processing of food

  1. Cooling and freezing of food

Week-10

 

  1. Food drying and dehydration

  1. Novel food processing technologies

Week-11

 

 

 

  1. Food contamination and spoilage

  1. Basics of food safety

  1. Management of solid wastes in food industry

  1. Management of liquid wastes in food industry

Week-12

 

 

  1. Packaging materials and forms used for food

  1. Packaging techniques and machines used for food

  1. Packaging and labeling of food


Instructor bio

Dr. Mita Sinhamahapatra

Indira Gandhi National Open University, New Delhi
Dr. Mita Sinhamahapatra obtained her Masters in Veterinary Sciences Degree and Ph. D in Animal Products Technology and Marketing from West Bengal University of Animal and Fishery Sciences. She had worked as Senior Research Associate in WBUAFS for 2 years in the AICRP project. She has been working in IGNOU as Associate  Professor  and teaching courses in Undergraduate and Post graduate level for last 18 years. She is coordinating the following academic programmes: i. M. Sc in Food Safety and Quality Management (MSCFSQM) ii) PG Diploma in  Food Safety and Quality Management (PGDFSQM) iii) Diploma in Meat Technology (DMT) iv)  Diploma in Animal Husbandry (DAH) v. PG Certificate in Gender, Agriculture and Sustainability Development (CGASD) (jointly with Dr. G. Uma, SOGDS, IGNOU). Her areas of interest include Food Processing and Food Safety, Livestock Products Technology, Meat Science and Animal Husbandry. She has also been associated with Food Safety and Standards Authority of India for harmonization of Food Standards and conducting FOSTAC training programmes. She has conducted training programmes for meat and poultry processing sectors, food safety officers and supervisors and poultry farmers.


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