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• 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