I have done masters in Biotechnology. Worked in a food processing industry for 2 years. Enthusiastic about exploring and learning new things

Sayali Khairnar

This course deals with the topic of basics of food chemistry and their role in nutrition from the FSSAI syllabus. Each subtopic from this topic will be explained in this course.

English

Basics of Food Chemistry and Their Role in Nutrition - GATE(Life Sciences)

Course Overview

This lesson explains the concept of food additives, their role and types.

Food Additives

Food allergen is the important topic. What causes food allergy, what are the symptoms of the allergy and what kind of treatments available is explained in the lesson.

Food Allergens

This lesson deals with overall human nutrition. The types of nutrients, their structure, function, sources, and deficiency effects.

Human Nutrition and Nutrients: Part 1

In this lesson the macronutrients carbohydrates and lipids are explained with their classification and functions.

Human Nutrition and Nutrients: Part 2

This lesson describes micronutrients. Water soluble vitamins with their sources, functions, deficiency symptoms are explained here.

Human Nutrition and Nutrients: Part 3

This lesson explains all the water and fat soluble vitamins with their sources, roles.

Human Nutrition and Nutrients: Part 4

This topic explains minerals as micronutrients with their functions, deficiency symptoms and sources.

Human Nutrition and Nutrients: Part 5

This lesson describes need of fortification, what is fortification and what nutrients are used in fortification and their role.

Food fortification

This lesson explains the enzymes in food processing industry with more of action, sources and uses.

Enzymes in food processing

This lesson describes the nutraceuticals and functional foods. Their functions, sources, importance and need.

Nutraceuticals and functional foods

This lesson describes anti nutritional factors in detail with types, sources and effects on human body.

Anti-Nutritional Factors

This lesson explains food adulteration, why it is done, purpose of adulteration, types of it, chemicals used and their effect on health.

Lessons

13 lessons • 2h 15m

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Course Overview

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Food Additives

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Food Allergens

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Human Nutrition and Nutrients: Part 1

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Human Nutrition and Nutrients: Part 2

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Human Nutrition and Nutrients: Part 3

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Human Nutrition and Nutrients: Part 4

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Human Nutrition and Nutrients: Part 5

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Food fortification

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Enzymes in food processing

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