Sensory Evaluation is to identify solutions to problems related to the sensory analysis of food and to apply and expand upon the theoretical concepts as presented in lectures.
- BCM Teacher: Devika Bcm
Food Chemistry explain properties and reactions of the proximate principles (carbohydrates, protein and lipids) during storage and processing of food and how these influence the quality and properties of food. Differentiate the main classes of compounds. Explain about the importance of water for food stability and quality.
- BCM Teacher: Sandhya P
Methodology In The Discipline Of Food Science paper deals with the importance of food science in the society, it's career opportunities,new product development, importance of research,experimentation in science and data handling and ethics in science helps students to know more about this course.
- BCM Teacher: Devika Bcm