Topic outline

• Department of Nutrition and Food Engineering
  

  Department of Nutrition and Food Engineering

  
  

  • Announcements Forum
  • Introduction Forum

    

    Course Code:NFE 111      Credit Hour: 3.0 Total Marks: 100

    Course Teacher: 

    Dr. Md. Bellal Hossain 
    Professor and Head
    Department of Nutrition and Food Engineering
    Faculty of Allied Health Sciences
    Daffodil International University
    Email: headnfe@daffodilvarsity.edu.bd 
    Cell no: +8801680378493

    
    

    Rationale: This course is the fundamental theorization for Nutrition, Agro-Processing, Unit operation, Mechanical engineering, food materials science and operational technology, food regulations and modern concept on preservation etc.

    
    

    Objectives: This course will introduce the basics of food science and provide a branch point for discussions about common misconceptions about the food industry. Student will be able to

    • to enhance knowledge on food choice and behavior 

    • to earn knowledge of machine and materials, process flow and input-output,  

    preservation, design, drawing, cost analysis, operational management.

    • to develop skills on manufacturing of food products for commercialization and 

    • to introduce the recent development of food products such as bakery, dairy, beverage and others commercial food products 

    • to know about hospital mgt. and dietary activities like diet and diseases, diet planning and therapeutic diet counseling etc.

    
    

  • Google Meet Link Forum

    https://meet.google.com/upv-mojg-ioc?authuser=1 
    

  • Learning Outcome Forum

     Able to earn the basic food related fundamental knowledge
     Able to know about basic concept of different unit operational equipment for Food Processing
     Scope of food product processing in unit operational lab for motivation and awareness creation among students
     Able to understand the modern tools for healthy food processing and its global demand
    
  • ❏ Course Outline/Syllabus Forum

    01) Introduction to Nutrition
    02) Introduction to Food Microbiology
    03) Frying
    04) Introduction to Food Biotechnology
    05) Introduction to Heat Transfer
    06) Carbohydrates, proteins, and fats
    07) Evaporation
    08) Sterilization
    09) Introduction to Refrigeration and Freezing
    10) Introduction to Food Laws
    11) Introduction to Food Ethics
    12) Introduction to Milk and Milk Products
    13) Introduction to Food Dehydration
    14) Introduction to Quality Control of Food
    15) Introduction to Fruits and Vegetable as Food
    16) Introduction to sensory evaluation of Food
    17) Introduction to functional Food
    
    
    
    
  • Recommended Books and Periodical Forum

    Textbooks:
    1. Essentials of Food Science (Vaclavik, 1998, Aspen Publishers, Gaithersburg, MD)
    2. The Emperors of Chocolate (Brenner, 2000, Random House, Inc.) and
    3. Designer Food: Mutant Harvest or Breadbasket of the World (Pence, 2002, Rowman & Littlefield Publishers, Inc.)
    
  • Assessment Strategy Forum

    In the common examination ordinance of Daffodil International University those are as following:
    1. Class Test : 3 (Three), Each carry 15 marks
    2. Mid-Term : 1 (One), 25 Marks
    3. Final examination: 1 (One), 40 Marks
    4. Assignment : 1 (One), 5 marks
    5. Presentation: 1 (One), 8 Marks
    6. Attendance: Maximum attended student will got 7 Marks
    Class tests are considered as continuous assessment. There are also provisions of Lab performance viva in practical examinations. However, the teachers follow class room assessment, written
  • Other activity and student engagement Forum

    You Can connect and find more information regarding to this course please visit and login Google Classroom.
    Link: https://classroom.google.com/u/3/c/MTA1MTc0NDk2NzRa
    Course name: NFE 111 Introduction to Food Science and Technology
    Joining Code: jxo4sm4
  • Introduction about course and course teacher Forum

    
    

  • Whiteboard URL

    Dear students,
    You can use it for your mathematical solution and draw something that you need. 

    
    

  • Test Assignment
• Lecture 1
  

  Lecture 1

  
  

  • Introduction to Nutrition,PPT File

    This Video can help you to Understand-
    

    
    

  • Introduction to Nutrition-2 File
  • Introduction to Nutrition, PDF File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Interactive content
  • Class Recording Page
  • Class text on Lecture-1 Quiz

    Dear students,

    You need to submit the answer before your next class.

    
    

  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • The basis of nutrition is FOOD
      
    • The Digestive System
      
    • PHYSIOLOGIC VALUE OF FOOD
      
    • FOOD GUIDE PYRAMID
      
    • Food Exchange List
      
    • Factors that affect BMR
      
    • MACRO NUTRIENTS
      
    • AMINO ACIDS
      

• Lecture 2
  

  Lecture 2

  
  

  • Food Microbiology File

    Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; for example to produce yogurt, cheese, beer and wine.
    

    This Video can help you to Understand-

    
    

  • Food Microbiology, PDF File
  • Discussion Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Interactive content
  • Class Recording (1) URL
  • Class Recording (2) URL
  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • The Science of Microbiology
    • Food Microbiology - its Origins and Scope
    • Importance of Micro-organisms in Foods
    • Classification and Nomenclature of Micro-organisms
    • Micro-organisms in Food
    • Bacteria
    • Molds
    • Yeasts
    • Viruses
    • Parasitic Organism

• Lecture 3
  

  Lecture 3

  
  

  • Frying File

    The process of deep frying food is generally detrimental to its nutritional value. The oils that foods absorb in their batter typically contain large amounts of fats, especially saturated fats and trans fats. ... Deep-fried foods cooked at certain temperatures can also contain acrylamide, a possible carcinogen.
    

    This video can help you to understand-

    
    

  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Class test on Lecture-3 Quiz

    Dear students,

    You need to submit the answer before your next class

    
    

• Class Test - 1
  

  Class Test - 1

  Dear students,

  Tomorrow you have an online quiz at 2:30 PM (Saturday) (06-06-2020)

  Topic : Food Microbiology 

  Quiz No: 01

  Total Marks : 15

  Total Time : 35 minutes 

  Everyone,be present before the schedule time into BLC.

  • Click here for question (Google Form) URL
• Lecture 4
  

  Lecture 4

  
  

  • Food Biotechnology File

    —Since many of the “vectors” used to introduce genes to plants and animals are bacteria and viruses, it is realistic to think there is a chance they could undergo a mutation and prove harmful or become recombinant like the H1N1 virus and thus more virulent.

    —However, the bacteria and viruses used in these procedures are usually non-pathogenic.

    This video can help you to understand-
    

    
    

  • Biochemistry, PDF File
  • Biotechnology URL
  • BT URL
  • Interactive content
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Class Recording URL
  • Class test on Lecture-4 Quiz

    Dear students,

    You need to submit the answer before your next class.

    
    

  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • What is biotechnology ?
    • Why We do Genetically Modify Food?
    • Extended Shelf Life
    • Zn Bio Fortified Rice
    • Efficient Food Processing
    • Better Nutrient Composition
    • Golden Rice

• Lecture 5
  

  Lecture 5

       
  

  • Heat Transfer File

    Simultaneous heat and mass transfer plays an important role in various physical, chemical and biological processes, hence a vast amount of work on the subject is available in the literature; heat and mass transfer occurs in absorption, distillation, and extraction, drying, melting and crystallization, and evaporation-condensation, such as thermal diffusion effects in partial film condensation. Various formulations and methodologies have been suggested for describing combined heat and mass transfer problems.
    

    This video can help you to understand-

    
    

    
    

  • Heat Transfer PPT 2 File

    
    

  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Class Recording URL
  • Hear Transfer Interactive Content
  • Class test on Heat Transfer Quiz

    Dear students,

    You need to submit the answer within your next class of this week.

  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • Principle of drying
    • Fundamental Properties of food product related to drying
    • Methods of Drying
    • Heat Pump Dryer
    • Sun/Solar drying
    • Heat Transfer
    • Importance of Heat Transfer
    • Heat Transfer and Thermodynamics

• CLASS TEST 2
  

  CLASS TEST 2

  Dear students,
  

  Tomorrow you have an online quiz at 10:00 AM (Wednesday) (01-07-2020)

  Topic : Food Biotechnology & Heat Transfer

  Quiz No: 02

  Total Marks : 15

  Total Time : 30 minutes 

  Everyone,be present before the schedule time into BLC.

  
  

  • Click here for question URL
• Lecture 6
  

  Lecture 6

  
  

  • Carbohydrates, proteins, and fats File

    Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. All three provide energy (measured in calories), but the amount of energy in 1 gram (1/28 ounce) differs: 4 calories in a gram of carbohydrate or protein. 9 calories in a gram of fat.
    

    This video will help you to understand-

    
    

  • Interactive content
  • Discussion Forum
  • Class Recording URL
  • Composition of Food File
  • Class test on carbohydrate,fat & protein Quiz

    Dear students,

    You need to submit the answer within your next class of this week.

  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • Foods Supply Nutrients
    • Foods Supply Energy
    • What are Calories?
    • Carbohydrates,Fat,Protein 
    • Insoluble vs Soluble Fiber

• MID TERM EXAMINATION-
  

  MID TERM EXAMINATION-

  
  

  • Presentation of Midterm examination Assignment
  • Midterm Examination (Question) Quiz

    Dear Students,
    Your midterm exam will held today (07-07-2020) at (11:30 AM to 1:00 PM).

    
    Course Title: Introduction to Food Science and Technology 
    Course Code: NFE-111
    Time : 90 Minutes
    Marks : 25
    Semester: Summer-2020

    Instruction of the online exam :
    1) Exam will be held into BLC platform .
    2) No late submission will be allowed .
    3) complete your MCQ /Fill in the blanks within 15 minutes minutes.
    4) Must Avoid copy/paste. 
    5) Log in into BLC with any browser (Avoid BLC App).

    6) Marks distribution,

                             MCQ/Fill in the blanks = 10 Marks (15 minutes)
                                         Short question  =  05 Marks 
                  Creative/innovative question =  05 Marks  
                                  Group Presentation =  05 Marks 

    
    

  • Midterm Examination Discussion Forum

    Dear students,
    If you have any question about your midterm marks,you can write your query into this discussion forum.
    I will give you the solution.

    Thank You.

• Lecture 7
  

  Lecture 7

  
  

  • Evaporation File

    Evaporation may be measured in a single location (point) by means of water balance methods. Alternatively, it can be derived from the water balance maintenance equation, provided that all other terms have been determined. Evaporators are instruments that measure the evaporation rate of water into the atmosphere.
    

    This video can help you to understand-

    
    

  • Interactive content
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Self Attendance (11) URL
  • Class Recording URL
  • Class Recording URL
  • Class test on Evaporation Quiz

    Dear students,

    You need to submit the answer before your next class.

    
    

  • Summery of the lesson Forum

    Students learned specifically the details of:
    

    • Liquid characteristics
    • Continuous flow evaporators
    • Performance of tubular evaporators
    • Evaporator Economy
    • Boiling-point elevation (BPE)
    • Multiple-Effect Evaporator Systems

• Lecture 8
  

  Lecture 8

  
  

  • Sterilization , PPT File

    Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermo resistant spores in milk or other food. It can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods.
    

  • Sterilization Doc (New) File
  • Sterilization, video Forum

    
    

  • Interactive content
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Class Recording (2) URL
  • Class Recording (3) URL
  • Self Attendance (12) URL
  • Self Attendance (13) URL
  • Self Attendance (14) URL
  • Class test on sterilization Quiz

    Dear students,

    You need to submit the answer before your next class.

    
    

• Lecture 9
  

  Lecture 9

  
  

  • Refrigeration and Freezing. File

    Refrigeration and freezing are probably the most popular forms of food preservation in use today. In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.

    Refrigeration and freezing are used on almost all foods: meats, fruits, vegetables, beverages, etc. In general, refrigeration has no effect on a food's taste or texture. Freezing has no effect on the taste or texture of most meats, has minimal effects on vegetables, but often completely changes fruits (which become mushy). Refrigeration's minimal effects account for its wide popularity.

    This video can help you to Understand-

    
    

  • Introduction to Food Preservation by Freezing, PDF File
  • Freezing technology, PPT New File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Self Attendance (15) URL
  • Class Recording URL
  • Self Attendance (16) URL
• Lecture 10
  

  Lecture 10

  
  

  • Introduction to food Laws File
  • Food Laws, PPT File

    This video can help you to understand-

  • Food Laws , PPT File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Self Attendance (17) URL
  • Summery of the lesson Forum

    • Significant regulatory activity.
    • Codex Alimentarius is the main instrument for the harmonization of food standards.
    • Codex Committees and Task Forces.
    • NATIONAL DEVELOPMENTS.
    • National legal frameworks governing food control and food safety.
    • Impact of the WTO agreements

  • Self Attendance (18) URL
  • Class Recording URL
  • Food Laws, PPT New File
• Lecture 11
  

  Lecture 11

  
  

  • Food Ethics,PPT File

    This video can help you to Understand-

    
    

  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

  • Self Attendance URL

    Before leave the class, click the link and provide your self attendance.

• Lecture-12 : Milk and Milk Products
  

  Lecture-12 : Milk and Milk Products

  • Introduction to Milk and Milk Products File
  • Milk and Milk Products, PDF File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Lecture-13 : Sensory Evaluation
  

  Lecture-13 : Sensory Evaluation

  • Introduction to sensory evaluation of Food, PPT File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Lecture-14 : Fruits and Vegetable
  

  Lecture-14 : Fruits and Vegetable

  • Introduction to fruits & vegetables technology, PPT File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Lecture-15 : Food Dehydration
  

  Lecture-15 : Food Dehydration

  • Introduction to Food Dehydration File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Lecture-16 : Quality Control
  

  Lecture-16 : Quality Control

  • Introduction to Quality Control of Food File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Lecture-17 : Functional Food
  

  Lecture-17 : Functional Food

  • Introduction to functional Food File
  • Q & A Forum

    You all are welcome for open discussion. Don't shy just share your opinions. 

• Quiz 3
  

  Quiz 3

  Dear students,

   Your 3rd quiz will be held at 10:00 AM (Wednesday) (19-08-2020)

  Topic : Refrigeration and Freezing
  

  Quiz No: 03

  Total Marks : 15

  Total Time : 30 minutes 

  Everyone,be present before the schedule time into BLC.

  
  

  • Click Here For Question Quiz
• Final Examination
  

  Final Examination

  Dear Students,
  Your Final exam will be held tomorrow (23-08-2020) at (11:30 AM to 1:30 PM).

  
  Course Title: Introduction to Food Science and Technology 
  Course Code: NFE-111
  Time : 2 Hours
  Total Marks : 40

  Semester: Summer-2020

  Instruction of the online exam :
  1) Exam will be held into BLC platform .
  2) Must Avoid copy/paste. 

  3) Log in into BLC with any browser (Must Avoid BLC App).
  4) Log in into BLC before 10 minutes of your Exam.
  5) If you face any problem, please contact with Mr. Ashik Das, TA, NFE.

  • Click here for final question Quiz
• Assignment and Presentation
  

  Assignment and Presentation

  Assignment and Presentation Group 

  
  

  Introduction to Food Science and Technology
  Sl. No.	Group Name	ID	Assignment Topic	Presentation Topics
  1.	Group-1	191-34-874,929,193-34-1003,992,997,998,999	Evaporation	Dairy Technology
  2.	Group-2	201-34-1033,1034,1075,1080,1081,1082,1107	Food Laws	Food Composition
  3.	Group-3	202-34-1122,1123,1124,1125,1126,1127,1128	Food Composition	Food Laws
  4.	Group-4	202-34-1129,1130,1131,249,338,339,340	Freezing Technology	Evaporation
  5.	Group-5	202-34-341,342,343,345,346,347,348	Food  Ethics	Freezing Technology
  6.	Group-6	202-34-350,351,352,353,354,355,356,357	Dairy Technology	Food  Ethics

  • Recording (1) URL