Introduction, Food Spoilage and Human Health, Microbial Food Safety, Fermented and Microbial Food, Genetically Modified Food and Food Security, Food Microbiology, Food Supply and Safety, Agricultural Microbiology, Methodology for Food Waste Treatment, Diseases and Disorders in Microbiology, Microbia..
1. Food Powder and Microstructure, 2. Food Rheology and Texture, 3. Food Microstructural Elements and their Interactions, 4. Biosciences, Engineering and Technology, 5. Food Microminerals, 6. Food Fluids and Electrolytes, 7. Methods of Food Analysis, 8. Food Consumption and Dehydration, 9. Food Irra..
Water Activity, Food Fortification with Micronutrients, Measurement of Pressure in a Fluid, Heat Transfer Theory, Canning of Foods: Principles of Canning, Cooling and Freezing Food, Food Process Engineering and Technology, Pasteurization Process,..
Unit 1 Basic of Career Professionalism in Food Production, Unit 2 Food Safety and Sanitation Management, Unit 3 Basic Tools, Instrumentation, and Equipment, Unit 4 Physical and Chemical Analysis of Foods, Unit 5 Curing and Smoking Meats for Home Food Preservation, Unit 6 Processing Methods for Pickl..
Food Safety and Management, Food Production Industry, Food and Restaurant Industry Operations, Operations in Event Management, Housekeeping Department in Hospitality Industry, Hotel Management Operations, Housekeeping Management Operations, Safety and Security Operations in Housekeeping, Cleaning in..
Food Consumption, Metabolic Processes of Vitamins in Food, Food Preservation, Food and Nutrition for Good Health, Essentials of Basic Nutrition and Protein, Food science Processing, Food, Minerals and Nutrition, Nutrition, Food Safety and Security,..
Food Science, Food Industry Technologies, Food Management in Catering Industry, Cooking Management, Meat Processing Technology, Catering Industry and Resturant Management, Nutritive Value of Foods, Kitchen Design and Operation Management, Dairy Products and Food Processing..