PREV

• 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