Syllabus of M.Sc. in Nutrition and Dietetics
Know more about MSC(nutri. &diet.)
Total four semester in MSc(Nutrition and Dietetics)
Semester 1:
Paper 1: Fundamentals of Food Science
Paper 2: Human Physiology
Paper 3: Nutritional Biochemist
Paper 4:Biochemical Techniques
Practical 1: Based on paper 1 and 2
Practical 2: Based on paper 3 and 4
Paper 1: Fundamentals of Food Science
UNIT I: CEREALS AND PULSES
Cereals:
Starch: functions and properties
Gelatinization, factors affecting gelatinization
Changes in cooked starches – gel formation, retrogradation, syneresis
Cereal protein – gluten, factors affecting gluten formation
Nutrient changes during different treatment methods of cereal grains
Role of natural leavening agents
Role of yeast
Pulses:
Decortication
Soaking and germination of pulses
Fermentation of pulses
Roasting and Puffing
Effect of cooking treatments on the nutrient composition, quality and quantity of legumes
UNIT II: ANIMAL FOODS
Milk:
Composition and Nutritive Value of Milk
Types of milk
Properties of milk proteins – effect of heat, acid and phenolic compounds on milk
Egg:
Composition and Nutritive Value of egg
Egg as a binding, foaming and emulsifying agent
Quality and Grading of Eggs
Meat:
Post mortem changes in meat – rigor mortis, curing, ageing and tenderization
Changes during cooking of meat
Poultry:
Advantages of white meat
Fish:
Classification, Characteristics of fresh fish, Spoilage, Nutritional importance of fish
UNIT III: FATS AND OILS, SUGARS
Properties of fats and oils
Emulsions, Fat as emulsifying agent
Fat as leavening and shortening agent
Rancidity – types, mechanism and prevention
Factors affecting amount of fat absorbed during cooking
Fat replacers
Types of sugar
Sugar crystallization and caramalization
Factors affecting crystallization
Stages of sugar cookery, preparation of candies – crystalline and non crystalline
UNIT IV: VEGETABLES AND FRUITS
Plant pigments:
Water insoluble and Water soluble pigments
Factors affecting plant pigments on cooking: acid, alkali, metals, heat
Flavour compounds: terpenoids, flavonoids, Sulphur compounds and other volatile flavor compounds Enzymatic Browning and its prevention Physio – Chemical changes in Fruits and Vegetables- Ripening, Respiration and Textural changes
UNIT V SENSORY EVALUATION:
Subjective evaluation techniques:
Difference tests: paired comparison test, duo-trio test, triangle test
Rating tests – Ranking, single sample, Two sample and
Multiple sample difference Tests, Hedonic scaling, Numerical scoring, Composite scoring
Sensitivity tests and Descriptive tests
Objective tests to assess sensory properties of foods:
Measurement of colour, viscosity, consistency and texture
Paper 2: Human Physiology
UNIT I: HUMAN ANATOMY
Anatomy and Physiology definition
Structural plan, Directional terms
Anatomical position, Anatomical terms, planes and sections
Body cavities, abdominpelix regions, abdominopelix quadrants,
Cell structure and functions, organlles, tissues, organ-brief review
UNIT II: DIGESTIVE AND EXCRETORY SYSTEM
Structure and functions of gastrointestinal tract
Structure and functions of liver
Functions of gastrointestinal secretions
Role of enzymes in digestion
Gut flora, role of prebiotics and probiotics in the maintenance of health of digestive system
Structure and functions of kidney
Urine formation
Organic constituents of urine
Inorganic constituents of urine
Water and electrolyte balance
UNIT III: RESPIRATORY AND NERVOUS SYSTEM
Structure and functions of nose and nasal cavity, pharynx, larynx, trachea, bronchi and lungs
Mechanism of respiration, Oxygen transport, Carbondioxide transport
Respiratory rate, Air volume in lung in different situations
Respiratory abnormalities; Hypoxia, Hypercapnia, carbon monoxide poisoning,
Asphyxia, Cyanosis, High altitude sickness
Emphysema, Asthma, COPD
Structure of nerve cell, nerve impulses
Classification of nervous system, Structure and functions of brain, spinal cord
Peripheral nervous system
Cerebrospinal fluid, Blood Brain Barrier, Neurotransmitters
Alzheimer’s disease, Parkinson’s disease
UNIT IV: BLOOD AND CIRCULATORY SYSTEM
Structure and functions of heart and blood vessels
Pulmonary, Systemic and Portal circulation
Blood pressure, Heart rate, Factors affecting BP and heart rate
Regulation of Cardiac output
Composition of blood
Plasma proteins; Functions, role in fluid balance
Organic and Inorganic compounds in plasma
Blood Lipids – Chylomicrons, VLDL, LDL, HDL, Cholesterol, Triglycerides
Enzymes in blood
Blood coagulation
UNIT V: ENDOCRINE SYSTEM
Endocrine glands, Formation and secretion of hormones
Control of hormone secretion, mechanism of hormone action
Pituitary gland: Hormones secreted and their functions, abnormalities
Thyroid gland: Structure of thyroid gland, formation of thyroid hormones, functions of thyroid hormones, hypothyroidism, hyperthyroidism
Adrenal gland: Structure of adrenal gland, secretions of adrenal cortex and their functions, hypoadrenalism, hyperadrenalism
Secretions of adrenal medulla and their functions
Parathyroid gland: Structure of parathyroid gland, functions of parathormone, hypo and hyper secretion of parathormone
Islets of Langarhans: Structure of islets of Langarhans, functions of Insulin, deficiency of insulin, functions of glucagon
Testes: Structure of testes, functions of testosterone, deficiency of testosterone
Ovaries: Structure of ovaries, functions of estrogens and progesterone
Semester 2:
