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Bachelor of Science in Nutrition and Food Science
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Course Outline
10 sections
1. Food Chemistry
300 mins
30 topics
Introduction to Food Chemistry
Macronutrients in Food
Micronutrients and Phytochemicals
Food Additives and Preservatives
Food Flavor and Aroma
2. Food Microbiology
240 mins
24 topics
Overview of Food Microbiology
Microbial Growth and Factors Affecting Growth in Food
Foodborne Pathogens
Food Spoilage Microorganisms
Food Preservation Methods
3. Nutritional Biochemistry
100 mins
10 topics
Introduction to Nutritional Biochemistry
Carbohydrates and Energy Metabolism
Lipids and Lipid Metabolism
Proteins and Amino Acid Metabolism
Vitamins and Minerals
4. Community Nutrition
100 mins
10 topics
Introduction to Community Nutrition
Assessing Community Nutrition Needs
Public Health Nutrition Policies and Programs
Food Security and Food Systems
Nutrition Education and Behavior Change
5. Research Methods in Nutrition
100 mins
10 topics
Introduction to Research Methods in Nutrition
Formulating Research Questions in Nutrition
Literature Review and Evidence-Based Practice in Nutrition
Quantitative Research Methods in Nutrition
Qualitative Research Methods in Nutrition
6. Clinical Nutrition
100 mins
10 topics
Introduction to Clinical Nutrition
Macronutrients and Micronutrients
Nutritional Assessment
Energy Metabolism
Nutritional Requirements Across the Lifecycle
7. Food Processing and Preservation
60 mins
6 topics
Introduction to Food Processing and Preservation
Methods of Food Preservation
Food Processing Technologies
Quality Control in Food Processing
Food Additives and Ingredients in Food Processing
8. Introduction to Nutrition and Food Science
100 mins
10 topics
Overview of Nutrition
Food Groups and Dietary Guidelines
Digestion and Absorption of Nutrients
Nutritional Requirements at Different Life Stages
Food Labeling and Nutritional Information
9. Nutrition Assessment and Planning
90 mins
9 topics
Introduction to Nutrition Assessment and Planning
Dietary Assessment Methods
Nutritional Status Evaluation
Dietary Reference Intakes (DRIs) and Recommended Daily Allowances (RDAs)
Nutrient Analysis and Interpretation
10. Food Quality and Safety
90 mins
9 topics
Introduction to Food Quality and Safety
Food Contamination and Hazards
Foodborne Illnesses and Outbreaks
Food Safety Regulations and Standards
Food Processing and Preservation Techniques