FST 101 Food & Beverages

1. Evaluation of Fruits and their physical characteristics.

2. Evaluation of Vegetables and their physical characteristics.

3. Evaluation of Food Grains and their physical characteristics.

4. Evaluation of Pulses and their physical characteristics.

5. Evaluation of Oilseeds and their physical characteristics.

6. Evaluation of Nuts and their physical characteristics.

7. Evaluation of Milk and its physical characteristics.

8. Evaluation of Meat & Chicken and their physical characteristics.

9. Evaluation of Fish and its physical characteristics.

10. Evaluation of egg and its physical characteristics.

11. Determining presence of sugar in a Food Sample.

12. Determining presence of starch in a Food Sample.

13. Determining presence of protein in a Food Sample.

14. Determining presence of lipids in a food Sample.

15. Studies on Sensory Evaluation of Food & Beverages.

FST 102 Food Spoilage & Preservation

1. Microscopic examination of food for presence of MOs.

2. Determining spoilage in Fresh Fruits & Fruit Products.

3. Determining spoilage in Fresh Vegetables & Vegetable Products.

4. Determining spoilage in Cereal Products.

5. Determining spoilage in protein rich Pulse Products.

6. Determining spoilage of fat rich Oil seed Products.

7. Determining spoilage of Meat.

8. Determining spoilage in Fish.

9.  Determining spoilage in Poultry.

10. Determining spoilage in Egg.

11. Determining spoilage in Milk & Milk Products.

12. Determining spoilage in canned foods.

13. Determining effect of chemicals & preservatives on microbial growth.

14.