A 014 NUTRITION AND HEALTH

Nandana k FACULTY

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.

Arya c FACULTY

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.

Nandana k FACULTY

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.

Nandana k FACULTY

The main objective of this course to provide knowledge and experience to manufacture safety and high quality dairy products