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Week - 1
|
Introduction to food chemistry |
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Week - 2
|
The importance of water in food |
|
Week - 3
|
Colloid systems |
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Week - 4
|
Carbohydrates I |
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Week - 5
|
Carbohydrates II |
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Week - 6
|
Proteins I |
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Week - 7
|
Proteins II |
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Week - 8
|
Lipids I |
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Week - 9
|
Lipids II |
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Week - 10
|
Enzymes |
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Week - 11
|
Pigments, Flavor and Fragrance Compounds |
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Week - 12
|
Oxidation and its effects on nutrients |
|
Week - 13
|
Label reading assignment presentations |
|
Week - 14
|
Label reading assignment presentations |
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