Unit I

Major Components of Food: Food Water, Food Carbohydrates, Food Lipids, Food Proteins

Unit II

Minor Components of Food: Vitamins & Minerals in Food, Food Enzymes, Food Additives, Other Minor Components of Food

Unit III

Anti-nutritional Factors, Food Adulterants & Contaminants, Chemical Preservatives

Unit IV

Chemistry of Fruits & Vegetables and their Products

Chemistry of Cereals, Pulses & Oilseeds and their Products

Unit V

Chemistry of Meat, Fish & Poultry and their Products

Chemistry of Beverages