| MFN-08 Principles of Food Science | ||
| Unit-1 | Introduction to Food Science and Simple Sugars | Download |
| Unit-2 | Food Polysaccharides and Their Applications | Download |
| Unit-3 | Lipids | Download |
| Unit-4 | Proteins | Download |
| Unit-5 | Vitamins and Minerals | Download |
| Unit-6 | Enzyme,Pigments and Dietry Fibre | Download |
| Unit-7 | Sols, Gels and Emulsions | Download |
| Unit-8 | Properties of Food | Download |
| Unit-9 | Chemical, Physical and Nutritional Alterations Occuring in Foods During Processing and Storage | Download |
| Unit-10 | Introduction to Food Processing | Download |
| Unit-11 | Methods of Food Processing – I | Download |
| Unit-12 | Methods of Food Processing – II | Download |
| Unit-13 | Pre and Primary Processing – Some Basic Concepts | Download |
| Unit-14 | Product Development And Evaluation | Download |
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