classification of food (lesson #09)
In this chapter students will understand the role of pH and water content in the shelf life of food and its classification.
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Course Material
- introduction to food science and technology(lesson #1)
- food sources and world food situation (lesson # 2)
- Food industries of Pakistan and their significance (lesson#3)
- Food constituents-1 water and carbohydrates (lesson #4)
- Food constituents-1 proteins and lipids (lesson #5)
- Food constituents-2 Vitamins and their role (lesson #6)
- Food constituents-3 Minerals (lesson #7)
- Practical portion Quiz of all course (lesson#8)
- classification of food (lesson #09)
- Food spoilage agents and their chaarcteristics lesson#10
- Chapters 10
- Department College of Agriculture
- Teacher
Ms Maham Ashfaq
