What Will You Learn?

• Food Groups & Functions
• Application of Dietary Reference Values (DRVs)
• Science of Nutrition
• Food Composition
• Food Security
• Food Quality
• Food Health & Diseases
• Food Allergy, Sensitivity & Intolerance
• Enzyme & Life
• Beverages
• Emulsions & Emulsifiers
• Fats & Oils
• Carbohydrates
• Food Contamination
• Food Additives & Legislation
• Food Spoilage & Preservation
• Community Health & Nutrition
• Protein energy malnutrition
• Water Supply & Treatment