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V.S. Periasamy M.Sc., Ph.D

Associate Professor

Associate Professor of Nano-Biotechnology

كلية علوم الأغذية والزراعة
AA40, Nanobiotechnology and Molecular Biology lab, Department of Food Science and Nutrition

FSN 610 Nutritional changes during processing 2(2+0)

Food groups and their nutrients contents.
The effect of environment and agricultural practices on food composition.
Effect of handling and storage on nutritional value of fresh food.
The effect of processing and preservation methods (heat treatments, freezing, drying, irradiation  ... etc), packaging and storage, cooking and preparation of food on its nutritional value.

course attachements