Department of Dairy Chemistry
- Amino Acid
- Glycogen Degradation and Synthesis
- Fatty Acid Oxidation
- Protein Structure
- Amino Acid Catabolism
- Electron Transport Chain and ATP Synthesis
- Lipids
- Glycolysis
- Carbohydrates
- Enzyme Inhibition
- Immobilization of Enzymes
- Regulatory Enzymes
- Zymogens and Ribozymes
- Factors Affecting Enzyme Activity
- Enzyme Catalysis and Classification
- Enzyme Kinetics
- Mechanism of Enzyme Action
- Enzyme Inhibition
- Immobilization of Enzymes
- Regulatory Enzymes
- Zymogens and Ribozymes
- Enzyme catalysed reactions involving hydrolysis and proteolysis
- Edible Fats and Oils Classification and Composition
- Textured Protein
- Carbohydrates
- Properties and Utilization of Common Polysaccharides
- Reactions involved during Deep frying of food
- Minerals in Foods
- Food Enzymes
- Food colours
- Sugar substitutes
- Legumes
- Antinutritional Factors and Food Contaminants
- Type of Flours for Bread Making and Confectioneries and Influence of Additives
- Cereal and Cereal Products Proteins, Lipids, Carbohydrates and Vitamins in Cereals Flour and their Relationship in Dough Making
- Vegetables and Fruits
- Physico-chemical changes during baking
- Food Additives Vitamins, Amino Acids, Minerals
- Aroma Compounds in Food
- Preservation of Foods
- Jams, Jellies and Pickles
- Chemical Preservation of Food
- Concept of Balanced Diet and Nutrient Requirements of Different Age Groups
- Evaluation of Nutritive Value of Food
- Chemical Quality Assurance
- National Regulations: Pfa, Agmark, Bis and Fssai
- International Regulations: CODEX, IDF, ISO, FDA, EEC
- Setting up of Testing Facilities and Analytical Laboratories,Concept of Mobile Testing Laboratories
- Hazard Analysis and Critical Control Points (HACCP)
- Accreditation Of Analytical Laboratories
- Terminology of Standard Solutions and Reagents
- Sampling Procedure of Milk and Milk Products
- Labeling of Samples for Analysis, Choice of Analytical Tests for Milk and Milk Products for Chemical Analysis and Instrumental Methods of Analysis
- Calibration of Laboratory Glassware: Butyrometer, Pipettes, Lactometers, Thermometer and Burettes
- Concept of Adulterants, Preservatives and Neutralizers in Milk and Milk Products
- Estimation of Neutralizers, Adulterants and Preservatives in Milk and Milk Products
- Importance of Milk Contact Surfaces
- Metallic Contamination in Dairy Industry
- Prediction of Shelf Life Behavior of Milk and Milk Products
- Soft and Hard Water, Temporary and Peramanent Hardness, Treatments of Water
- Detergents and Sanitizers
