Available courses

  1. Nutrition
  2. History of nutrition
  3. Energy intake and expenditure
  4. Carbohydrates
  5. Proteins
  6. Fats
  7. Vitamins
  8. Minerals
  9. Trace elements
  10. Water and electrolyte balance of the body


  1. Development of Food Chemistry:
  2. Determination of Protein, CHO and Fats in food
  3. Pectic substances
  4. Brewing reaction
  5. Pure proteins from some foods :
    • a) plant protein
    • b) Milk protein
    • c)Eggs protein 
  6. The flavor and aroma of food
  7. Study off-color in foods
  8. Food adjuncts
  9. Food adulterants
  10. Food additives
  11. Preservation