Food Biotechnology (V-U)

BT404 151 Storage of Fruits and Vegetables (V-U)

BT404 152 Transport of Fruits and Vegetables (V-U)

BT404 153 Water Quality and Waste water (V-U)

BT404 154 Main techniques used for production (V-U)

BT404 155 Selection of Microorganisms (V-U)

BT404 156 Culture Media and Upstream compound (V-U)

BT404 157 Bioreactor monitoring systems (V-U)

BT404 158 Fermentation Types Employed (V-U)

BT404 159 Bioreactors Design (V-U)

BT404 160 Future Research in food Fermentation (V-U)

BT404 161 Genetic modification of plant starch (V-U)

BT404 162 Modification of starches (V-U)

BT404 163 Functionality of Starches (V-U)

BT404 164 Application of Starches (V-U)

BT404 165 Novel Starches (V-U)

BT404 166 Biotechnology of food flavors products (V-U)

BT404 167 Production of Esters and Aldehydes (V-U)

BT404 168 Production of Alcohol and Terpens (V-U)

BT404 169 Determination of specific gravity of sugar (V-U)

BT404 170 Biotechnological approaches (V-U)

BT404 171 Factors effecting reducing sugars in potatoes (V-U)

BT404 172 Starch Synthesis (V-U)

BT404 173 Starch Degradation (V-U)

BT404 174 Starch-Sugar Balance (V-U)

BT404 175 Concept of Edible vaccines (V-U)