Week 23-24 Enhancing Nutritional Value with Fortified Foods
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Course Material
- Week 1- 2 Introduction of composition of milk.
- Week 3- 4 Estimation of starch and glutelin.
- Week 5-6 Estimation of starch
- Week 7-8 Introduction of composition of wheat and other cereals.
- Week 9 -10 Determination Phosphorous
- Week 11- 12 Determination of Calcium
- Week 13- 14 Determination of Chloride
- Week 15- 16 Determination of phosphorus
- Week 17-18 Determination of casein , lipids, carbohydrates
- Week 19- 20 Determination of Calcium
- Week 21-22 Diet suppressants
- Week 23-24 Enhancing Nutritional Value with Fortified Foods
- Week 25-26 Low glycemic index rotti to reduce blood sugar level
- Week 27-28 Multigrains bread to reduced risk of health conditions (Excess weight Obesity, Heart disease and Type 2 diabetes )
- Week 29-30 Iron fortified ready to drink beverage in combating anemia
- Week 31-32 GUIDELINES ON FOOD FORTIFICATION
- Chapters 16
- Department Allied Health Sciences
- Teacher
Ms. Farah Naz Akbar
