Food technology seminar 2

Computer Engineering electronics Engineering Civil Engineering

51]FUMIGATION, PROPHYLAXIS AND PEST MANAGEMENT TECHNIQUES FOR STORED PRODUCTS 52]GLOBAL FOOD SECURITY 53]HOLISTIC APPROACH IN PROCESSING OF FRUITS AND VEGETABLES INTO VALUE ADDED PRODUCTS 54]HPLC AND GC- OPERATIONAL, PREVENTIVE AND CORRECTIVE MEASURES 55]HYGIENE AND SANITATION IN ANIMAL PRODUCTS TECHNOLOGY 56]INCREASING CAPACITY AND EFFICENCY THROUGH REMOTE QDA PROFILING 57]INDIAN SNACK AND BREAKFAST FOODS- CONSUMER PREFERENCE TOWARDS QUALITY AND SAFETY ATTRIBUTES 58]INDUSTRIAL MICROBIOLOGY 59]Infant and baby foods 60]INFESTATION CONTROL AND PESTICIDES 61]INFORMATICS IN FOOD SCIENCE AND TECHNOLOGY 62]legume processing 63]MODERN METHODS OF PESTICIDE RESIDUE ANALYSIS 64]MOLECULAR BIOLOGY TECHNIQUES IN MICROBIOLOGY 65]NEW PACKAGING TECHNOLOGIES FOR THE FOOD INDUSTRY 66]OPTIMIZING FOOD TEXTURE AND RHEOLOGY 67]PACKAGING TECHNOLOGY 68]PHYSICO-CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF PROTEIN FOODS 69]PLANT CELL BIOTEC

Food technology seminar 1

1]ADVANCES IN BAKING SCIENCE AND TECHNOLOGY 2]ADVANCES IN ENZYME TECHNOLOGY FOR THE FOOD INDUSTRY 3]ADVANCES IN FLAVOR AND AROMA TECHNOLOGIES 4]ADVANCES IN FOOD CHEMISTRY- PROTEINS, LIPIDS, EMULSIFIERS, ANTIOXIDANTS 5]ADVANCES IN NONTHERMAL FOOD PROCESSING TECHNOLOGIES 6]ADVANCES IN SHELF LIFE TECHNOLOGY FOR THE FOOD INDUSTRY 7]ALCOHOLIC BEVERAGES- QUALITY AND SAFETY ASPECTS 8]ANDROID SHAKES 9]APPROACHES TO SAFETY AND QUALITY IN FOOD PROCESSING 10]APPROACHES TOWARDS BUSINESS DEVELOPMENT IN FOOD PROCESSING INDUSTRY 11]bakery & confectionary 12]BASICS IN FLOUR MILLING AND QUALITY EVALUATION OF FLOUR 13]BASICS OF NUTRITION AND ITS APPLICATION IN LAB. ANIMALS 14]biochemistry & nutrition 15]BIOTECHNOLOGICAL APPROACHES FOR COMMERCIAL EXPLOITATION OF MICROBES 16]CARBOHYDRATE TECHNOLOGY 17]CEREAL SCIENCE AND BAKING TECHNOLOGY 18]CHROMATOGRAPHIC TECHNIQUES IN FOOD QUALITY AND SAFETY 19]dairy products & byproducts 20]Da