This course provides a foundation in understanding how nutrition impacts overall health and well-being
- Teacher: Nandana k FACULTY
Skill Level: Beginner
This course provides a foundation in understanding how nutrition impacts overall health and well-being
This course provides a foundation in understanding how nutrition impacts overall health and well-being
This course provides an in-depth study of the chemical components of food and their functional roles in food systems. Key modules include carbohydrates, proteins, lipids, minerals, enzymes, colloids, and pigments. Students will learn how these components interact during food processing, storage, and preparation, and how they influence food quality, texture, color, flavor, and nutritional value. The course lays a foundation for applying chemical principles to innovate and improve food products in the field of food technology.
Understand the basic ideas in static and current electricity. understand the concept of magnetism. describe the fundamental concept of nuclear physics understand the basic ideas of cosmic rays and elementary particles.
This course provides an in-depth understanding of the chemical composition of food, its biochemical changes, and the principles of analytical techniques used to assess food quality, safety, and composition. It covers fundamental food chemistry concepts along with modern analytical methods used in food analysis.
The main objective of this course to provide knowledge and experience to manufacture safety and high quality dairy products
Module III: Ratio Analysis Topics Covered: Meaning, nature, uses, and limitations of ratios Types of ratios: Liquidity, Profitability, Turnover, Solvency, and Leverage ratios Market test ratios Construction and interpretation of financial statements from ratios Judgment of financial stability using ratios (focus on problem-solving and interpretation) Hours: 25 | Marks: 25 Module IV: Fund Flow and Cash Flow Analysis Topics Covered: Fund Flow Statements: Meaning and concept of fund Current and non-current accounts Flow of funds and preparation of fund flow statement Cash Flow Statements: Difference between fund flow and cash flow statements Preparation of cash flow statement as per Accounting Standard (AS) 3 Direct and indirect methods (focus on problem-solving) Hours: 25 | Marks: 25 Module V: Managerial Decision Making and CVP Analysis Topics Covered: Cost-Volume-Profit (CVP) Analysis Marginal costing: Fixed and variable costs, contribution P/V Ratio and Break-even analysis (algebraic and graphic methods) Decision making using marginal costing: Fixation of selling price Exploring new markets Make or buy decisions Key factor and product mix Operate or shutdown decisions