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E-Learning

 

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1
Food Chemistry
Water
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Water as a nutrient, function, sources, requirement, structure, water balance – effect of deficiency. Introduction to chemistry of water and ice. Moisture in food: Hydrogen bonding, Bound water, Free water, Water activity and Food stability, phase diagram of water, phase transition of food containing water, relation between water activity, temperature and WLF equation, interaction of water solute and food compounds, water activity and its influence on quality and stability of foods, methods for stabilization of food systems by control of water activity, sorption isotherm, colloidal properties of foods. Acid – base balance.
1st April, 2019
4.00- 5.00 pm

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2
Carbohydrates
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Nomenclature and classification, structure and chemical properties of carbohydrates monosaccharide, disaccharides and polysaccharides (cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, carageenan); and complex carbohydrates; amino sugars, proteoglycans and glycoproteins. Difference between reducing and non- reducing sugar, epimers, anomers, isomers, hexoses, ketoses, aldose, a 1®4, a 1®6, b 1®4 linkages and color reactions to identify them. Changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning.
2nd April, 2019
4.00- 5.00 pm

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3
Lipids
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Classification, structure, properties and functions of fatty acids, essential fatty acids, fats, phospholipids, sphingolipids, cerebrosides, steroids, cholesterol, plant sterols, bile acids, prostaglandins, lipoamino acids, lipoproteins, proteolipids, lipopolysaccharides. Classification of fatty acid based on Carbon number, position of double bond, saturation, unsaturated, conjugated position in triglycerides. Reactions of lipids, oxidative and hydrolytic rancidity. Different types of fats, uses in food processing, food emulsions, fat replacers. Changes during food processing. Protein lipid interaction, Lipid Carbohydrate interaction, Lipid-Lipid interaction.
3rd April, 2019
4.00- 5.00 pm

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4
Proteins
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Classification of amino acids based on structure; aromatic, aliphatic, acidic, basic, sulfur containing, branched chain, essential and non-essential. Globular& Fibrous protein, denaturation, Hierarchy in structure (primary, secondary, tertiary), different protein hydrolysis. Digestibility, color reactions of proteins and amino acids. Amino acid analysis, protein digestibility corrected amino acid score. Rheological properties of protein- solubility, viscosity, gelling, surfactants
4th April 2019
4.00- 5.00 pm

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5
Vitamins and Minerals
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Water- and fat-soluble vitamins: Classification, structure, physiology biochemical functions as coenzyme and dietary sources. Effect of various processing treatments and fortification of foods. Food sources, effects of deficiency
Nutritional significance and physiological role of dietary calcium, phosphorus, magnesium, iron, iodine, zinc and copper, selenium. (their dietary sources). Minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods
5th April, 2019
4.00- 5.00 pm

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6
Food Enzymes
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Enzymes: properties, classification, coenzymes and cofactors, enzyme kinetics, regulatory enzymes, isoenzymes, enzyme inhibition and kinetics of enzyme inhibition, elements of bioenergetics and Role in foods, Beta-galactosidase, alpha galactosidase, proteases (papain, bromelain), lipases, oxidases etc, Polyphenol oxidase, Maillard’s reaction, iron-polyphenol complex.
8th April, 2019
4.00-5.00 pm

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7
Plant Pigments
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Naturally occurring Chlorophylls, lycopene, betalaine, curcuminoids, annatto Carotenoids, anthocyanins, flavonoids, melanin, tannins, quinones, and xanthone. Their roles in food industry, Bitter substance and tannins.
9th April, 2019
4.00-5.00 pm

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8
Nutraceuticals and Functional Foods, Medical Foods and Foods for special purposes
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Definition of Nutraceuticals, Functional Foods, Food Supplements, Dietary how do they differ from food we eat
Examples of some Important and popular nutraceuticals and their health benefits. Schedule I (Vitamins and minerals and what salts are allowed), IV and V)
What are prebiotics and probiotics? Why are they important? Eg of such foods and beneficial microorganism used.
What are Medical foods and foods for special purposes. Why are such foods required?  examples Phenyl alanine free diet for Phenylketonuria patients, Lactose free for Lactose intolerant.
10th April, 2019
4.00-5.00 pm

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9
Genetically modified organisms and food
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

What are GMOs? How do they differ from normal plants? Which are the major GMOs in food and what are the traits that have been engineered. How to detect and quantify GMOs. Why the concern?
11th April, 2019
4.00-5.00 pm

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10
Food Nutrition
Introduction to human nutrition
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Body composition, Energy metabolism
Nutrition and metabolism of proteins and amino acids, Digestion and metabolism of carbohydrates
Nutrition and metabolism of lipids. and their absorption and transport. Role of dietary fibre (soluble and insoluble)
12th April, 2019
4.00-5.00 pm

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11
Nutrition
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Nutrition labelling, Energy calculation, Recommended Daily Allowance (RDA), percent value of Daily allowance. Health claims, nutrient claims and nutrient led claims Macronutrient and micronutrient deficiency, Overnutrition, Undernutrition
15th April, 2019
4.00-5.00 pm

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12
Antinutritional factors
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Protease Inhibitors, Haemagglutinins (Lectins), Glucosinolates, Cyanogens, Saponins, Gossypol, Lathyrogens, Antivitamins, Antiminerals
16th April, 2019
4.00-5.00 pm

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13
Allergenicity and Inborn errors of metabolism
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

What are allergens and allergenicity.  Common food allergens. Physiology and implications in food and food ingredients
17th April, 2019
4.00-5.00 pm

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14
Food Additives and Toxicology
Food additives
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Structure, Chemistry, role and application of Preservatives, Emulsifying and Stabilizing agents, buffering agents, bleaching, maturing agents and starch modifiers, Food colors, flavors, anti-caking agent, Antioxidants etc. The nature, properties and functions and mode of action. What is their function, in which food are they allowed and why? Why are they used. Names of Class I and Class II preservatives, common anti-oxidants (BHT, BHA, TBHQ, Tocopherols) Names of all the sweeteners allowed, names and chemistry of artificial colors permitted.
18th April, 2019
4.00-5.00 pm

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15
Principles of Safety Assessment of Food Additives
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Acceptable daily intake (ADI), Dietary exposure, No-observed Effect Level (NOEL) in chronic toxicity studies- Role of JECFA
19th April, 2019
4.00-5.00 pm

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16
Food Contaminants
Food contaminants
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Fluorides, Major Classes of Pesticide and their residues. Heavy metals. Veterinary drug Classes, radioactive nuclides, mycotoxins (Aflatoxin, Ochratoxin, Patulin, DON, Ochratoxins, Sterigmatocystin, Fumonisins, Zearalenone). Physiologic hazards of consumption
22nd April, 2019
4.00-5.00 pm

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17
Food adulterants and their detection
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Adulterants of milk and milk products, edible oils, spices and other foods (Lead chromate, mineral oil, urea, SDS, starch, blotting paper, metanil yellow, Rhodamine etc,) khesari dhal, Argemone seeds
23rd April, 2019
4.00-5.00 pm

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18
Food Preservation
Food preservation and protection
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Different methods of Chemical preservation: Class I and Class II preservative Benzoic Acid and The Parabens, Sorbic Acid, The Propionates, Sulfur Dioxide and Sulfites, Nitrites and Nitrates. Food Sanitizers, NaCl and Sugars. Indirect Antimicrobials, Antibiotics etc
Thermal Destruction of Microorganisms, Thermal Death Time, D Value ,z Value , F Value , Thermal Death Time Curve, 12 D Concept.
Food Protection with Modified Atmosphere, Irradiation, Freezing, High temperature, drying and other methods
24th April, 2019
4.00-5.00 pm

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19
Basic principles of work in the analytical laboratory and Classical Methods of analysis
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Working with measures of weight and volume, volumetric measurements. Preparation of solutions (standards, working standard). Concentration units, chemical equilibrium and its calculations. Analytical methods based on mass measurement: Principles, stoichiometric calculations, precautions needed in analysis. Analytical methods based on volume measurement: Principles, direct and indirect titrimetric methods, non-aqueous titrations, titration curves, ways to minimize errors in analysis.
25th April, 2019
4.00-5.00 pm

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20
Biological Techniques-DNA and protein based
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Real-time Polymerase Chain Reaction (PCR) technique; Enzyme Linked Immunosorbent Assay (ELISA); Radioimmunoassay (RIA); fundamental principles and instrumentation of the systems; measurement techniques and result interpretations; use of PCR for detection of genetically-modified organisms (GMO); other applications in analysis of food hazards
26th April, 2019
4.00-5.00 pm

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21
Quality assurance and Quality control
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Introduction to quality control in analytical chemistry. Terminology in analytical measurements True value, measured value, Accuracy, precision, uncertainty, random errors Sample traceability. Internal quality control. Certified reference materials. Spiked reference samples. Recovery studies, method validation (LOD, LOQ, specificity, selectivity, linearity, range, robustness, repeatability, reproducibility) Inter-laboratory exercise. External and internal standards. Calibration curves. Blanks. Control chart. Proficiency testing, z scores
29th April, 2019
4.00-5.00 pm

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22
Good Food Laboratory Practices
Good Food Laboratory Practices
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Sample-handling, custodial storage accountability, security. Integrity, chain of custody, tests methods, documentation, data integrity, data retention data reporting. LIMS, controlled areas, safe storage of chemicals, good record keeping practices, data entry and integrity of raw data, work ethics
30th April, 2019
4.00-5.00 pm

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23
Laboratory safety
Safety in the Laboratory
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

Safe working procedure and protective environment, personal protective apparel, emergency procedure, first aid, laboratory ventilation, safe storage and use of hazardous chemicals, procedure for working with substances that pose hazards, flammable or explosive hazards, procedures for working with gases at pressures above or below atmospheric pressure, safe storage and disposal of waste chemicals, recovery, recycling and reuse of laboratory chemicals, procedure for laboratory disposal of explosives, identification, verification and segregation of laboratory waste, disposal of chemicals in the sanitary sewer system, incineration and transportation of hazardous chemicals
1st May, 2019
4.00-5.00 pm

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24
Setting up a laboratory
Setting up a food analysis laboratory for regulatory testing
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

It is the silent ‘expert system’ ensuring that the customer gets the safe and quality food he or she is expecting. Understand the requirements for setting up a laboratory ensuring accountability, security, integrity and chain of custody of the sample for the legal defensibility of analytical data produced. Describe
The ideal structure design, environment, personnel and safety guidelines
Laboratory layout for chemical and microbiological testing
Recommended minimum dimensions, work surfaces, ceiling, walls
Flooring and Air handling
Secured area, emergency planning
Use of proper signages in a laboratory
General hazards in a food laboratory
Storage of chemicals acids, flammables etc
Personnel and laboratory hygiene
2nd May, 2019
4.00-5.00 pm

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