This course focuses on the role of various food additives including anti-microbial agents, antibiotics, antioxidants, thickeners, enzymes, aromas, acidifiers, sugars, clearing agents, colorants, vitamins, minerals, spices and condiments.
Course Code:
AGP 402
No. of Credits:
2
Level:
Level 400
Course Semester:
First Semester
Select Programme(s):
Agro-Processing