Semester 2

Course Title Nutritional Properties of Foods Course Level Undergraduate – Year 3 (Food Technology)________________________________________ Course Description This course provides an in-depth understanding of the chemical, physical, and biological properties of nutrients in foods, their stability during processing, bioavailability, interactions, and role in human health. Emphasis is placed on macronutrients, micronutrients, functional foods, food fortification, and nutritional quality evaluation relevant to modern food industries. ________________________________________ Course Objectives By the end of the course, students will be able to: 1. Explain the chemical structure and function of nutrients in foods 2. Evaluate how processing, storage, and cooking affect nutritional quality 3. Assess bioavailability and nutrient interactions 4. Interpret food labels and nutrient databases 5. Apply principles of food fortification and functional foods 6. Analyze nutrient-related public health issues ________________________________________ Course Learning Outcomes Students will be able to: • Identify nutrient composition in raw and processed foods • Predict nutrient losses during thermal and non-thermal processing • Evaluate nutritional quality using laboratory and database tools • Design nutritionally optimized food products • Interpret dietary guidelines and fortification policies Unit 1 – Introduction to Nutritional Properties of Foods Week 1 • Definition and importance of nutritional quality • Relationship between food composition, processing, and health • Food composition databases and labeling systems • Overview of macro- and micronutrients Reference: Belitz, Grosch & Schieberle – Food Chemistry, Springer https://link.springer.com/book/10.1007/978-3-540-69934-7 ________________________________________ Unit 2 – Carbohydrates in Foods Weeks 2–3 • Classification: sugars, starch, fiber • Functional properties (gelatinization, retrogradation) • Digestibility and glycemic response • Effect of processing (baking, extrusion, fermentation) • Dietary fiber and prebiotics References: FAO Carbohydrates in Human Nutrition https://www.fao.org/3/x5431e/x5431e00.htm Belitz et al., Food Chemistry, Springer ________________________________________ Unit 3 – Proteins in Foods Weeks 4–5 • Amino acid composition • Protein quality (PDCAAS, DIAAS) • Denaturation and Maillard reactions • Plant vs animal proteins • Bioavailability and anti-nutritional factors References: FAO Protein Quality Evaluation Report https://www.fao.org/3/i3124e/i3124e.pdf WHO Protein and Amino Acid Requirements https://www.who.int/publications/i/item/WHO-TRS-935 ________________________________________ Unit 4 – Lipids in Foods Weeks 6–7 • Fatty acid classification • Oxidation and rancidity • Functional and structural roles • Trans fats and health implications • Omega-3 and omega-6 balance References: FAO Fats and Fatty Acids in Human Nutrition https://www.fao.org/3/i1953e/i1953e.pdf Belitz et al., Food Chemistry ________________________________________ Unit 5 – Vitamins Weeks 8–9 • Fat-soluble vs water-soluble • Stability during processing and storage • Deficiency and toxicity • Fortification strategies References: NIH Vitamin Fact Sheets https://ods.od.nih.gov/factsheets/list-all/ WHO Vitamin and Mineral Requirements https://www.who.int/publications/i/item/9241546123 ________________________________________ Unit 6 – Minerals and Trace Elements Week 10 • Macro and trace minerals • Bioavailability and absorption enhancers/inhibitors • Food sources and fortification • Public health relevance References: FAO Vitamin and Mineral Requirements https://www.fao.org/3/y2809e/y2809e.pdf Institute of Medicine DRI Reports https://www.nationalacademies.org ________________________________________ Unit 7 – Water and Electrolytes in Foods Week 11 • Water activity (aw) • Role in texture, shelf life, and stability • Electrolyte balance in foods References: Belitz et al., Food Chemistry FDA Water Activity Guidance https://www.fda.gov ________________________________________ Unit 8 – Functional Foods & Bioactive Compounds Week 12 • Polyphenols, flavonoids, carotenoids • Probiotics and prebiotics • Phytochemicals and antioxidants • Health claims regulation References: EFSA Functional Foods https://www.efsa.europa.eu FAO Functional Foods Report https://www.fao.org ________________________________________ Unit 9 – Nutritional Effects of Food Processing Week 13 • Thermal processing (pasteurization, sterilization) • Non-thermal technologies (HPP, irradiation) • Nutrient retention strategies References: FAO Food Processing and Nutrition https://www.fao.org IFT Processing Impact on Nutrition https://www.ift.org ________________________________________ Unit 10 – Food Fortification & Enrichment Week 14 • Principles of fortification • Global fortification programs • Regulatory frameworks • Case studies References: WHO Food Fortification Guidelines https://www.who.int/publications/i/item/9789241594019 FAO Micronutrient Fortification https://www.fao.org ________________________________________ Unit 11 – Food Labeling and Nutritional Quality Assessment Week 15 • Nutrition facts panels • Nutrient profiling systems • Codex Alimentarius standards • Consumer communication References: Codex Alimentarius Food Labeling https://www.fao.org/fao-who-codexalimentarius FDA Nutrition Labeling https://www.fda.gov ________________________________________ Practical / Laboratory Component (Optional but Recommended) • Proximate analysis (moisture, ash, protein, fat, fiber) • Vitamin C analysis in juices • Lipid oxidation tests (peroxide value) • Glycemic index estimation • Food label interpretation • Nutrient loss experiments (boiling vs steaming)