Introduction to Food Science. Effect of cooking and processing techniques on nutrients, Sensory evaluation of food. Cereals, Millets and Pulses: Composition and ...

Should have passed any three subjects in the following areas: Introduction to Human Development / Socio-cultural. Dimensions of family in India / Foundations of ...

Practical:- 1. - Assessment of Nutritional status 2- Identification of nutritional problems among vulnerable groups. 3- Planning nutritive recipies. 4- ...

PSO2: should apply the fundamentals of Food Science, Food Microbiology, Food Chemistry, Basic Nutrition and Dietary Planning, Sensory Evaluation of Food, Food ...

M.Sc Food Science and Nutrition Core Subjects · Research Methods in Food Science and Nutrition · Statistical Methods in Food Science and Nutrition · Nutrition ...

Determination of Total fat in foods by different methods; Analysis of oils and fats for physical and chemical parameters, Quality standards, and adulterants; ...

Nutritional Biochemistry (FN). 1. Analysis of carbohydrate of any food material. 2. Analysis of protein of any food material. 3. Analysis of ...

Syllabus for M.Sc. in Food and Nutritional Sciences ... PFNS-101: CONCEPTS IN FOOD SCIENCE, NUTRITION AND TECHNOLOGY. Credits: 4. Hours: 60. Course objectives.

It builds on major concepts of nutritional biochemistry, nutrition and food science to discuss the roles of all nutrients, nutritional contents of food and diet ...

Presently, it offers M.Sc. in Food and Nutrition having different areas of specialization, namely, Food Microbiology, Advances in Food Science & Chemistry, ...