Physical, Inorganic and Analytical Chemistry (Spring 20)

Organic Chemistry (Summer 20)

Instrumental Methods of Food Analysis (Summer 20)

Baking and Confectionery Technology - Section B (Summer 20)

Baking and Confectionery Technology - Section A (Summer 20)

Baking and Confectionery Technology - Section PC (Summer 20)

Unit Operations in Food Industries (Summer 20)

In chemical engineering and related fields, a unit operation is a basic step in a process. Unit ...

Introduction to Food Science and Technology (Summer 20)

Objectives: This course will introduce the basics of food science and provide a branch point for d...

Ethics and Food Processing (Summer 20)

Food Microbiology (Summer 20)

Advance Human Nutrition (Summer 20)

Methods for Nutritional Status (Summer 20)

Dietetics (Summer 20)

Clinical Nutrition (Summer 20)

 The Clinical Nutrition course teaches clinical and scientific basis of human nutrition. It inclu...

Food Biotechnology (Summer 20)

The course provides you with the opportunity to learn about the concepts and experimental techniques...

Management of Food Industries (Summer 20)

Rationale: Students of NFE always prefer to work in a production unit with a vision to attain the...

Human Nutrition (Summer 20)

Introduction: Since the late 1980s nutrition has experienced a second renaissance with the growing ...

Nutrition in Health and Disease (Summer 20)

Dietetics (Summer 20)

Introduction Dietetics is a field of science that determines how nutrition and good eating affec...

Instrumental Methods of Food Analyses Practical (Summer 20)

IntroductionAnalytical chemistry/Instrumental methods studies and uses instruments and methods used ...