DIU-BLC
Advanced Nutraceuticals and Food Technology (Spring 2022)
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Course data
Advanced Nutraceuticals and Food Technology
Announcements
Assessment Strategy
Teaching Techniques and Tools
Syllabus
Recoomaded Books (PDF) & E-book gallery link URL
Open Forum: Q&A-Discussion
Well Come Speech
Chapter 01:Introduction to Nutraceuticals and Food Technology , Week 01-
Lecture handout (Course Materials)
Lesson Feedback (Interactive session)-01
Chapter 02: Disease and Nutrition
Lecture handout (Course Materials)
Lesson Feedback (Interactive session)-02
Capter 03: Anti-nutritional factors and toxins in food
Lecture handout (Course Materials)
Chapter 04: Food Spoilage and preservation
Lecture handout (Course Materials)
Quiz 02
Chapter 05: Food additives
Lecture handout (Course Materials)
Chapter 06: Fermented foods
Lecture handout (Course Materials)
Chapter 07: Food Packaging and Storage
Lecture handout (Course Materials)
CT 3
Presentation
Presentation on your selected topic
Activity on Missed CT
Activity on missed Quiz
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MPH 515 (FIA-221)
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DIU
Faculty of Health and Life Sciences
Pharmacy
Pharmacy Spring 2022
MPH 515 (FIA-221)
Summary
Advanced Nutraceuticals and Food Technology (Spring 2022)
Teacher:
Farjana Islam Aovi
Skill Level
:
Beginner