Food Biotechnology (V-U)

• BT404 001 Introduction to Food, Definitions (V-U)
• BT404 002 Food composition (V-U)
• BT404 003 Water Contents in foods (V-U)
• BT404 004 Carbohydrates Contents of food (V-U)
• BT404 005 Proteins contents of Food (V-U)
• BT404 006 Fats (V-U)
• BT404 007 Minerals (V-U)
• BT404 008 Vitamins (V-U)
• BT404 009 Fiber (V-U)
• BT404 010 Proximate Analysis of Food (V-U)
• BT404 011 Estimation of moisture (V-U)
• BT404 012 Estimation of ash in food (V-U)
• BT404 013 Estimation of carbohydrates in food (V-U)
• BT404 014 Estimation of protein in food (V-U)
• BT404 015 Estimation of fat in food (V-U)
• BT404 016 Estimation of crude fiber in food (V-U)
• BT404 017 Fats and Oils (V-U)
• BT404 019 Nutritive Value and Fats and Oils (V-U)
• BT404 020 Physical Properties of Fats and Oil (V-U)
• BT404 021 Refining of Crude Oils (V-U)
• BT404 022 Different Uses/Products of Fats and (V-U)
• BT404 023 Storage and Shelf life of Fats and (V-U)
• BT404 024 Introduction to Dairy Products (V-U)
• BT404 025 Microbiology of Milk (V-U)
• BT404 026 Fluid Milk and its handling (V-U)