CO1 : DETRERMINE MOISTURE CONTENT AND WATER ACTIVITY
CO2 : EXPLAIN THE CHANGES OF CARBOHYDRATES DURING PROCESSING
CO3 : SUMMARIZE THE RELEVANCE OF PROTEIN AND ENZYMES IN FOOD INDUSTRY
CO4: DETERMINE THE QUALITY OF FATS AND THE CHANGES OCCUR DURING PROCESSING
CO5 : EXPLAIN THE CHANGES THAT HAPPEN TO MICRONUTRIENTS DURING PROCESSING
- Teacher: Geethanjaly Philip