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.
- Teacher: Nandana k FACULTY
Skill Level: Beginner