byDownload the Fundamentals of Food Technology PDF for free! Understanding food groups, nutritional values, processing techniques, and preservation methods is essential for maintaining global food security and reducing waste.
This free PDF provides a detailed study on food processing, preservation techniques, food fermentation, and the impact of different cooking methods. It has been created by Dr. Mohammed Wasim Siddiqui and reviewed by Dr. Jagmohan Singh.
📚 What’s Inside?
✅ Lesson 1: Food, Food Groups, and Functions
✅ Lesson 2: Nutrition, Energy, and Health
✅ Lesson 3: Function and Properties of Food
✅ Lesson 4: Introduction to Food Technology
✅ Lesson 5: Food Preservation – Principles and Techniques
✅ Lesson 6: Thermal Processing of Food
✅ Lesson 7: Low-Temperature Processing of Food
✅ Lesson 8: Drying and Dehydration of Food
✅ Lesson 9: Classification of Different Dryers
✅ Lesson 10: Effects of Cooking Methods on Food
✅ Lesson 11: Food Fermentation Technology
✅ Lesson 12: Novel Food Processing Technologies
📥 PDF Details & Download
📌 File Size: 5 MB
📌 Number of Pages: 183
📌 Format: PDF
📌 Language: English
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About the Author
👨🏫 Dr. Mohammed Wasim Siddiqui
🏛️ Bihar Agricultural University, Bhagalpur
👨🎓 Course Reviewed By:
👨🏫 Dr. Jagmohan Singh
🏛️ Sher-E-Kashmir University of Agricultural Sciences and Technology, Jammu
Disclaimer: The data provided in this PDF is sourced from the Indian Council of Agricultural Research (ICAR) and is intended only for educational and research purposes. It is distributed free of cost and must not be sold, modified, or used commercially.
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