Contents
ii) Study of microscopic structure of different food starches and their gelatinization
properties
2. i) Slide preparation and identification of bacteria, yeast and mold
ii) Assessment of hygienic practices of food handlers
3. i) Preservation of food using different methods (Blanching, Dehydration, Freezing)
ii) Basic principle involved in food preservation using additives
4. i) Sensory evaluation methods and their applications.
ii) Food analysis: Moisture, ash, pH
5. Evaluation of Food labels
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