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Fundamentals of Food Technology ICAR E course Free PDF Book Download e krishi shiksha

Fundamentals of Food Technology ICAR E course Free PDF Book Download e krishi shiksha
Fundamentals of Food Technology ICAR E course Free PDF Book Download e krishi shiksha

Fundamentals of Food Technology ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Fundamentals of Food Technology ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of Fundamentals of Food Technology ICAR E course Free PDF Book Download e krishi shiksha:

Theory 

Food and its function, physico-chemical properties of foods, food preparation techniques, nutrition, relation of nutrition to good health.Characteristics of well and malnourished population. Energy, definition, determination of energy requirements, food energy, total energy needs of the body. Carbohydrates: classification, properties, functions, source, requirements, digestion, absorption and utilization. Protein,classification, properties, functions, sources, requirements, digestion, absorption, essential and non-essential amino acids, quality of proteins, PER/NPR/NPU, supplementary value of proteins and deficiency. Lipids – classification, properties, functions, sources, requirements, digestion, absorption and utilization, saturated and unsaturated fatty acids, deficiency, rancidity, refining of fats. Mineral nutrition: macro and micro-minerals (Ca, Fe and P), function, utilization, requirements, sources, effects of deficiency. Vitamins: functions, sources, effects of deficiency, requirements of water soluble and fat-soluble vitamins. Balanced diet: recommended dietary allowances for various age groups,assessment of nutritional status of the population.

Practical
Methods of measuring food ingredients, effect of cooking on volume and weight, determination of percentage of edible portion. Browning reactions of fruits and vegetables. Microscopic examination of starches, estimation of energy, value proteins and fats of foods. Planning diet for various age groups.


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