L # 1-8. Basics & Carbohydrates: structure and functions, classification, monosaccharide, disaccharides, polysaccharides, caramelisation.
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Course Material
- L # 1-8. Basics & Carbohydrates: structure and functions, classification, monosaccharide, disaccharides, polysaccharides, caramelisation.
- L # 9-12. Enzymes in Food Applications
- L # 13-15.Flavors in Food Application
- L # 16-22. Food Safety
- L # 23. FST-311. Proteins in Food Biochemistry
- L # 24. FST-311. Proteins in Food Biochemistry
- L # 25. FST-311. Proteins & Functional Properties
- . L # 26 - 27. Proteins & Structural Integrity Of Food System
- L # 29-31. Enzymatic Browning
- L # 32-36. Maillards Reaction
- L # 37-38. Lipids in Food Biochemistry
- L # 42-43. Rendering - An Industerial Application
- L # 44-48. Lipid Oxidation and Frying
- Chapters 13
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Shahid Mahmood Rana
