Fermented Foods: Technological Intervention
Course Material
- Introduction; Food biotechnology
- Introduction to Food Components
- Introduction to Food Components, Carbohydrates
- Introduction to Food Components, Protein
- Introduction to Food Components, Fats and oil
- Enzymes in Food Technology – Introduction
- Fermented Foods: Technological Intervention
- PROBIOTICS – A BIOTECHNOLOGY PRODUCT FOR HEALTH CARE
- Genetic modification of plant starches for food applications
- Microbial food spoilage, foodborne diseases, detection and control of foodborne bacterial
- Quality & Food Safety Management
- Genetic Modification in Fruits and Vegetables for Improved Nutritional Quality and Extended Shelf Life
- International aspect of quality and safety assessments of food derived by modern technology
- Chapters 13
- Department Biotechnology
- Teacher
Ms. Farhat Rashid
