Under Graduate Courses
Category: UG
BT3003-FPT_UNIT III Notes
Focuses on industrial, engineering-based processes including dehydration, evaporation, and modern, high-intensity, or low-temperature,, treatments
BT3003-FPT_ UNIT II Notes
Covers food infections, intoxications, and spoilage factors affecting fruits, vegetables, meat, and poultry.
BT3003-FPT_UNIT I Notes
Classifies intentional and non-intentional additives, functional roles in processing and preservation, colorants, flavors, and enzymes used as processing aids.
BT3003 – FPT _ Syllabus
Food laws are a comprehensive set of legal frameworks, standards, and regulations designed to ensure the safety, purity, and quality
OBT351 FNH UNIT III Notes
Nano food technology involves the application of nanotechnology—the manipulation of matter at the atomic and molecular scale (typically 1–100 nanometers)—to
OBT351 FNH UNIT II Notes
Mandatory nutrient and food additive declarations require packaged foods to clearly list ingredients, nutritional information (calories, fat, protein, sugar), and
OBT351 FNH UNIT I Notes
A food nutrition declaration is a mandatory, standardized label on prepackaged food providing key nutritional information to help consumers make
ET – Unit 3 notes
Enzyme immobilization involves confining enzymes onto solid supports to enhance their stability, reusability, and activity, which are critical for developing