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Food Biotechnology (V-U)

(185 Lectures Available)

S# Lecture Course Institute Instructor Discipline
151
  • BT404 151 Storage of Fruits and Vegetables (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
152
  • BT404 152 Transport of Fruits and Vegetables (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
153
  • BT404 153 Water Quality and Waste water (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
154
  • BT404 154 Main techniques used for production (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
155
  • BT404 155 Selection of Microorganisms (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
156
  • BT404 156 Culture Media and Upstream compound (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
157
  • BT404 157 Bioreactor monitoring systems (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
158
  • BT404 158 Fermentation Types Employed (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
159
  • BT404 159 Bioreactors Design (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
160
  • BT404 160 Future Research in food Fermentation (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
161
  • BT404 161 Genetic modification of plant starch (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
162
  • BT404 162 Modification of starches (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
163
  • BT404 163 Functionality of Starches (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
164
  • BT404 164 Application of Starches (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
165
  • BT404 165 Novel Starches (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
166
  • BT404 166 Biotechnology of food flavors products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
167
  • BT404 167 Production of Esters and Aldehydes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
168
  • BT404 168 Production of Alcohol and Terpens (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
169
  • BT404 169 Determination of specific gravity of sugar (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
170
  • BT404 170 Biotechnological approaches (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
171
  • BT404 171 Factors effecting reducing sugars in potatoes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
172
  • BT404 172 Starch Synthesis (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
173
  • BT404 173 Starch Degradation (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
174
  • BT404 174 Starch-Sugar Balance (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
175
  • BT404 175 Concept of Edible vaccines (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences

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