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DIET 304 : FOOD QUALITY, PROCESSING AND PRESERVATION (PRACTICAL)

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Credits: 
1

The course provides students some analytical skills for the evaluation of food quality using laboratory exercises to determine some physical, chemical and microbiological characteristics of foods. It covers analysis of foods and food products for chemical components, compliance to standards and detection of adulterants in foods. It equips students with practical skills related to preservation of foods and the use of various techniques and additives for food preservation.