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Week - 1
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Food quality and influencing factors |
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Week - 2
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Analysis methods used in the evaluation of food quality |
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Week - 3
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Experimental determination methods used in food chemistry |
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Week - 4
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Fermentation and its effects on nutrients |
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Week - 5
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Milk and dairy products I |
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Week - 6
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Milk and dairy products II |
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Week - 7
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Meat and meat products I |
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Week - 8
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Meat and meat products II |
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Week - 9
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Egg |
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Week - 10
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Grains |
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Week - 11
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Properties and functions of tea, coffee, cocoa and chocolate |
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Week - 12
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Functional foods |
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Week - 13
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Genetically modified foods |
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Week - 14
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Homework presentations |
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