Theory and Practice

Familiarizes students with the general characteristics and growth patterns of microbes.

Develops an understanding of spoilage microorganisms, their effects on food, and the role of beneficial organisms.

Also imparts basic knowledge about environmental microbes and proper waste disposal practices.

Chemistry & Practical

Understanding of the fundamental theories and basic concepts of chemistry and thermodynamics. Covers applications related to dilute solutions, colligative properties, electrochemistry, and ionic equilibrium.

Practice

Imparts basic knowledge about the organelles of a typical cell and their functions. Also provides insights into the Circulatory, Excretory, Digestive, Respiratory, and Immune systems.

Structure & Properties of Various Food Components

Understand and remember the concept of food groups and their functions. Learn about pulses, grams, and the nutritional value they provide as part of a balanced diet.

Practice

Familiarize with mi…

Structure & Properties of Various Food Components

Understand and remember the concept of food groups and their functions. Learn about pulses and grams, their nutritional properties, and their role in a balanced diet.

Practice

Understand, remember, and apply the knowledge and skills related to nutrition and dietary planning. Learn nutritional energy calculation, energy management, and gain insights into different lifestyle diseases along with corresponding diets and dietary management techniques.

Community and Nutritional Assessment

Understand and remember the concept of community and nutritional assessment. Identify individuals or population groups at risk of malnutrition. Learn the steps and methods involved in nutrition and health education, and evaluate the effectiveness of nutrition and health education programmes.