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Syllabus 1. Introduction 2. Carbohydrates 3. Lipids 4. Proteins 5. Vitamins 6. Minerals 7. Water 8. Pigments & Colours 9. Flavour 10. Enzymes 11. Properties of Foods
(Level-II) 1. Beverages 2. Fruits 3. Vegetables 4. Cereals 5. Cereal Products 6. Pulses 7. Nuts 8. Oils & Fats in Foods 9. Spices 10. Milk and Milk Products 11. Eggs 12. Meat 13. Poultry 14. Sea foods 15. Sugar and Confectionery
(Level-III) 1. Cooking of Foods 2. Foods Quality 3. Food Additives 4. Food Preservation and Processing 5. Nutrition, Health and Food Consciousness · Nutrition · Health · The Concept of Spirit · Chakras · Food Consciousness