The course focuses on the biological and chemical contaminants of food, mycotoxins, food composition norms and food adulteration. It also treats food packaging and labeling, methods in food preservation, quality control and laboratory assay tests of food wholesomeness.
Course Code:
AGP 207
No. of Credits:
2
Level:
Level 200
Course Semester:
First Semester
Select Programme(s):
Agro-Processing