Practical manual book- Food Technology

Students should aware about the concept of food related to its biochemistry; microbiology and also understands its processing as well. The main objective of this manual course related to food technology i.e. To train students including researchers in food science and technology; To understand the concept regarding quality of milk and also know about the morphology and arrangement of bacterial cells that is present in milk samples; To train students regarding examination of various food samples using biochemical tests (e.g. proteins, fat, vitamin [ A and D] and carbohydrate); To understand the concept of temporary and permanent water hardness and also understand the concept of food regarding different aspects related to its handling, processing and quality control.

Autorentext
Gupta, AmitDR. Amit Gupta, Associate Professor in Biotechnology department and his area of interest lies in preclinical and clinical studies. Dr Ivan Wilson, Assistant Professor in Life Sciences (Food Technology), Graphic Era Deemed to be University, Dehradun and his area of interest in functional foods, modified atmospheric packaging and frozen desserts.