Classification, chemical structure and properties and nutritional value of food commodities. Primary sensory attributes of foods and perception of food quality. Methods for Proximate analysis of foods.
Microbial food spoilage. Useful micro-organisms. Incidence and causes of major food borne microbial diseases. Types of nutrients and their role in the human body. Healthy eating guidelines sustainable diet. Food safety concept from farm to table. Post-harvest losses; Postharvest loss reduction technologies. Processing of foods of plant and animal origin.
