Virtual University

BT404 108 Antioxidants in Foods (V-U)

BT404 109 Nutrient Additives (V-U)

BT404 110 Flavorings and Flavor Enhancers (V-U)

BT404 111 Acidulants in foods (V-U)

BT404 112 Alakaline Compounds in Foods (V-U)

BT404 113 Sweeteners (V-U)

BT404 114 Starches (V-U)

BT404 115 Gums (V-U)

BT404 116 Polyhdric Alcohols (V-U)

BT404 117 Surface Active Agents (V-U)

BT404 118 Leavning Agents (V-U)

BT404 119 Chemical Preservatives (V-U)

BT404 120 Food Colorants (V-U)

BT404 121 Determination of titratable acidity (V-U)

BT404 122 Probiotics (V-U)

BT404 123 Administration and consumption (V-U)

BT404 124 Microbiota of GI tract (V-U)

BT404 125 Probiotic Microorganisms (V-U)

BT404 126 Selection of Appropriate Strains (V-U)

BT404 127 Health Benefits of probiotics (V-U)

BT404 128 Human Trials of Probiotics (V-U)

BT404 129 Technological application of Probiotics (V-U)

BT404 130 Concept of Food Safety (V-U)

BT404 131 Concept of Food Quality (V-U)

BT404 132 Responsibility of Food Safety (V-U)