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Coffee Myths Busted!!!

Basics of Cold Plasma

Antibiotics Residue in Poultry

Processing of Fish and value added fish products

Meat Hygiene and Meat Plant sanitation

MINIMAL PROCESSING

Grain Storage

PULSE MILLING

Fruit and Vegetable Value Added Products

Canning of Fruits and Vegetables

Corn Milling

Microbiology of Meat and Meat Products

Microbiology of Dairy Products

Basic Meat Processing Procedures

Preservation of Meat & Meat Products

Storage & Packaging requirements for Fruits & Vegetable

Biosynthesis of Flavour & Flavour Characteristics

Factors Affecting Produce Quality During Transportation

Microbiology of Meat

Treatment Methods to enhance the shelf life of Fruits & Vegetables and their value added products.

Dryers

Plant Growth Hormones

Eating Quality of Meat-Part 2

Microbial Growth Curve

Methods of Grain Drying

Maturity Indices of Fruits and Vegetables

Theory of Grain Drying

Sources of Contamination of Food

Modern Abattoir Practices