This module aims to teach the chemistry of food; food constituents (proteins, lipids, carbohydrates, flavor compounds, ect.) and important food groups (milk, meat, eggs, cereals, fruits, vegetables, etc.). Much of this module will also focus on food safety and microbiological contamination.
It also aims to impart knowledge to the students on various acts, rules, regulations, standards, and laws related to food articles governing their manufacture, import, export, storage, distribution and sale.
This course is meant to provide the students with the necessary skills and knowledge to model and analyse data collected across space and time and to provide an understanding of the basic concepts and uses of GIS technology so that spatial analysis can be incorporated as an additional aspect of students’ research and studies. The Module introduces the concepts of spatial statistics and GIS and its various applications. The meaning of Spatial Statistics and GIS will be discussed and the various applications in life, social sciences, economy, environment, Health, etc will be highlighted. And application of the studied material will be carried out by a project