Physical Sciences

Food Chemistry Lab
  1. Analysis of water for potable and food purposes
  2. Moisture content in foods in relation to their stability
  3. Non-enzymatic browning reactions and its determination
  4. Determination of rate/ extent of hydrolysis of sucrose/starch
  5. Determination of free fatty acid content in fats and oils
  6. Detection and estimation of oxidative rancidity in fats/oils
  7. Determination of heat stability of vitamin C
  8. Study of some reactions of proteins
  9. Study of some processing changes in proteins
  10. Study of some functional properties of proteins