Carbohydrates (Occurrence in Plants, Commercial Production, Food Uses, Healthful Properties) - mono, oligo and polysaccharides. Metabolic pathway and bioenergetics – Glycolysis and TCA cycle. Lab Experiments:  Qualitative tests for carbohydrates  Qualitative tests for proteins

Classification of lipids - simple, compound and derived lipids. Fatty Acids: Saturated Fatty Acids, Unsaturated Fatty Acid. Digestion and intake, Essential fatty acids, Industrial uses. Lab Experiments:  Determination of Ash content of the given food sample

DNA: Nucleoside & Nucleotide - Chargaff's rule, Watson and crick model of DNA and RNA. Amino acids and biosynthesis of protein. Lab Experiments:  Estimation of glucose (Food sample)

Functions, sources, absorption, deficiency of Vitamins: fat-soluble vitamins and water-soluble vitamins. Information about hormones & relation between vitamins and hormones. Lab Experiments:  Determination of the calorie content of the given food sample  Isolation of starch

Chromatography- TLC, GLC, HPLC and HPTLC. Basic Genetic Techniques – PCR, Blotting techniques – Southern blotting, Northern blotting, and Western blotting. Lab Experiments:  TLC