sc JNTUA B.TECH R 20 2-4 Syllabus For Food biochemistry & nutrition PDF 2022 – Cynohub


JNTUA B.TECH R 20 2-4 Syllabus For Food biochemistry & nutrition PDF 2022


JNTUA B.TECH R 20 2-4 Syllabus For Food biochemistry & nutrition PDF 2022

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You will be able to find information about Food biochemistry & nutrition along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Food biochemistry & nutrition after reading this blog. Food biochemistry & nutrition has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Food biochemistry & nutrition can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.

All of the Topic and subtopics related to Food biochemistry & nutrition are mentioned below in detail. If you are having a hard time understanding Food biochemistry & nutrition or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.

Food biochemistry & nutrition Unit One

Concepts of food and nutrition: Definition of terms –nutrition, malnutrition (undernutrition, overweight, obesity), health and nutritional status, functions of food, basic food groups –energy yielding, body building and protective, nutrients supplied by food, nutritional needs –requirements and recommended allowances of foods under normal conditions for all age groups. Nutrients: Sources, functions, digestion, absorption, assimilation and transport of carbohydrates, proteins and fats in human beings.

Food biochemistry & nutrition Unit Two

Mechanism of enzyme action Introduction to enzymes, coenzymes, regulation of enzymatic activity, enzyme kinetics, inhibition effects of pH, allosteric enzymes, derivation of Michaelis-Menten Equation. Nucleic acids Definition and composition of RNA and DNA, structure of various components, viz, bases and sugars, hydrolysis of nucleic acids, structure of RNA and double helical structure of DNA

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Food biochemistry & nutrition Unit Three

Metabolism of carbohydrates Biological role of carbohydrates, glycolysis and respiration (TCA cycle), production of ATP-a brief description of electron transport chain, oxidative and substrate phosphorylation. Metabolismof lipids Biological role of lipids, breakdown of triglycerides and phospholipids, β-oxidation of long chain fatty acids, ketosis, biosynthesis of fatty acids, triglycerides and phospholipids.

Food biochemistry & nutrition Unit Four

Metabolism of proteins Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, urea cycle. Minerals Functions, sources, factors affecting absorption of minerals, absorption promoters –Vit C for Fe, absorption inhibitors –phytates, tannins, oxalates, effect of deficiency –Calcium, phosphorus, iron, zinc, iodine, fluorine and copper.

Food biochemistry & nutrition Unit Five

Vitamins and hormones Classification, functions, sources, effects of deficiency, fat soluble vit (A,D,E,K), water soluble vitamin (thiamine, riboflavin, niacin, cyanocobalamin, folic acid, and ascorbic acid), relationship between vitamins and hormones in terms of their biological role. Physico chemical and nutritional changes during processing Changes during food processing treatment –drying and dehydration, irradiation, freezing, fermentation, canning, restoration, enrichment, fortification and supplementation of foods.

Food biochemistry & nutrition Course Objectives

At the end of this course, the student will have an idea about the various constituents of foods, sources, energy and nutritional requirements and their functions.

Food biochemistry & nutrition Course Outcomes

Students will able to learn the usefulness of cells and organisms.
Students will understand the metabolic pathways
Students will get information on types and importance of nutrients

Food biochemistry & nutrition Text Books

David L. Nelson and Michael M. Cox. 2012. Lehninger Principles of Biochemisry, 6th Ed. Macmillan Learning, NY, USA.
2. Donald Voet and Judith G. Voet. 2011. Biochemistry, 4th Ed. John Wiley and Sons, Inc., NY, USA.

Food biochemistry & nutrition Reference Books

1. Carolyn D. Berdanier, Elaine B. Feldman and Johanna Dwyer. 2008. Handbook of Nutrition and Food, 2nd Ed. CRC Press, Boca Raton, FL, USA.
2. Bob B. Buchanan, Wilhelm Gruissem and Russell L. Jones. 2002. Biochemistry & Molecular Biology of Plants. John Wiley and Sons, Inc., NY, USA.
3. Jeremy M. Berg, John L. Tymoczko, LubertStryer and Gregory J. Gatto, Jr. 2002. Biochemisry, 7th Ed. W.H. Freeman and Company, NY, USA.
4. Gaile Moe, Danita Kelley, Jacqueline Berning and Carol Byrd-Bredbenner. 2013. Wardlaw’s Perspectives in Nutrition: A Functional Approach. McGraw-Hill, Inc., NY, USA.

Scoring Marks in Food biochemistry & nutrition

Scoring a really good grade in Food biochemistry & nutrition is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your examinations . This video will also inform students on how to score high grades in Food biochemistry & nutrition. There are a lot of reasons for getting a bad score in your Food biochemistry & nutrition exam and this video will help you rectify your mistakes and help you improve your grades.

Information about JNTUA B.Tech R 20 Food biochemistry & nutrition was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.

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