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Developments in food flavours and analysis. Developments in food protein research. New sources of proteins and their use. Non-Enzymic browning in foods – chemistry, causes and control. Lactose – chemistry and nutritional implications. Food lipids and surfactants in foods.
AMS 804 Course Seminar (2 Units) Students shall write a report and present a seminar on topical issues related...
APL 805 Environmental Physiology of Farm Animals (2 Units) Climate and livestock production. Influence of climatic factors on animal...
AES 807 Agricultural Production Economics Theories of production; agricultural production functions; resources returns in agriculture; agricultural cost and supply...
ESC 809 Climate Change Processes, history and Contemporary issues ( 2 units) An overview of Paleo-climatology; Atmospheric components ,...
AMS 807 Agro-food Process Waste Handling and Management (2 Units) Activities in agro-food process operations. Nature of waste generated...
FPV 823 Industrial Drying of Food (2 Units) Fundamental principles of drying – thermodynamic properties of air-water mixtures and...
CRP 812 New Frontiers in Crop Production (2 units) Marker Assisted Selection (MAS), DNA technology on tissue culture in...
FPV 810 Physical and Engineering Properties of Foods and Biomaterials (2 Units) Topics involve concept in physical and engineering...
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