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• 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