المواد الدراسية
Undergraduate level course for understanding date fruit, post harvest quality, ripening stages, conventional and advanced processing to manufacture different products. Various types of analytical…
Advanced level course generally offered to PhD students for understanding effects of various conventional and new processing techniques on different nutrients and their indirect effect on quality…
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,…
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…
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…