Food Chemistry

Por: Swayam . en: , ,

  • Fecha Incio:04/07/2021
  • Universidad: University of Mysore
  • Profesores: Dr Chandra Nayaka S
  • Certificado: Si

COURSE LAYOUT

Week – I | 1. Introduction to food Chemistry | 2.Introduction to Food and Nutrition | 3. Colorimeter | 4. Introduction to Chromatography |
Week – II | 5. Electrophoresis | 6. Spectrophotometer | 7. Spectroscopy |
Week – III |8. Atomic Absorption Spectrophotometer | 9. Carbohydrate (Part I) | 10. Carbohydrates (Part II) | 11. Carbohydrates (Part III) |
Week - IV | 12.Lipids-(Part-I) | 13. Lipids (Part - II) | 14. Lipids (Part- III ) | 15. Lipids Part (IV) |
Week – V | 16.Sources of Fat and Oil | 17. Proteins ( Part-I) | 18. Proteins ( Part-II) |
Week – VI | Water Soluble Vitamin (Part I) | 20. Water Soluble (Part II) | 21. Fat Soluble Vitamins ( Part- I) | 22. Fat Soluble Vitamins ( Part 2) |
Week – VII | 23. Dietary Minerals | 24. Water | 25. Enzymes (Part 1) | 26. Enzymes (Part 1) |
Week - VIII | 27. Flavours (Part I) | 28. Flavours (Part II) | 29.Food Pigments (Part I) | 30 Food Pigments (Part II)|
Week – IX | 31. Quality control and management Liquid Waste | 32. Trickling Filters | 33. Value addition to Fruits and Vegetables through Processing |
Week - X | 34.Treatment Method-Solid Waste |35. Biological Composting | 36. Drying and Incineration |
Week - XI | 37. Browning reactions in food Part I | 38. Browning reactions in food (Part 2) | 39. New Product Development |

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