Course description

1. Composition of fish with emphasis on nutritional value.
2. Concept of Biological value, Protein Efficiency ratio, Net protein utilization.
3. Amino acids of fish and shellfishes and importance of essential amino acids.
4. Fish lipids: fatty acids, nutritional quality.
5. Role of fish lipids in human nutrition.
6. Non-protein nitrogen substances in fishes.
7. Vitamins in fish: water soluble, fat soluble, significance in human nutrition.
8. Minerals in fish: micro- and macro-elements, trace elements, significance in human nutrition.
9. Other functional bio-molecules in fish – peptides, collagen and squalene.
10. Effect of different kinds of cooking fish ie. curry, frying, steaming, smoking, fermentation on nutrition value.

What will i learn?

• Gain insights about role of specific nutrients in maintaining health
• Knowledge of nutrients to design and plan for preparing a balanced diet for human