Fundamentals of food technology which focuses on the relationship between food nutrition and functional foods. This include the basic food groups like cereals, pulses, oilseeds, fruits and vegetables, meat, fish, spices, poultry, seafood, milk and dairy products. Also deals with the scientific method of enquiry as it relates to the measurement of sensory, chemical and physical properties of foods. this will develop an insight about the existing modern techniques and their applications in food processing preservation.
Skill Level: Beginner