المواد الدراسية
Advance level course including variour physico-chemical aspects of meat science, post mortem changes, quality attributes, types of preservation techniques, utilzation of various by-products, product development etc.
This is an advanced level course being developed about development, chemistry, techniques, evaluation and analytical characterization of fucntional foods.The course would be offered for graduate students to familiarize them with latest developments...
This course is offered to graduate students and consists of various topics related advanced techniques used in analysing chemical properties of foods such use of spectrophotometer, HPLC, PCR, GCMS, SEM and so on.