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A Collection of B.Sc (FSN) Degree Related Course Contents with Books for Teachers.
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A Collection of M.Sc & PhD (FSN) Degree Related Course Contents with Books for Teachers.
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A Collection of B.Sc, M.Sc & PhD (FSN) Degree Related Books for Teachers, Students and Researchers.
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A Collection of Presentations, Assignments, Internship Reports and Many More for Students.
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A Collection of Food Technology & Food Nutrition Quizzes for Different Tests i.e. NTS, PPSC, Lecturer etc.
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Industrial Food Products Production Process with Flow Charts and Videos for Researchers.
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A Collection of Different Food Products Recipes in English i.e. Beverages, Baking, Pickle etc.
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A Collection of Different Food Products Recipes in Urdu i.e. Beverages, Jam, Jelly, Marmalade, Pickle etc.
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A Collection of Different Food Analysis Manuals i.e. Milk & Milk Products, Oils & Fats and many more.
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A Collection of Different Food Nutrition Related Things i.e. Calorie Burning Chart, Body Mass Index and many more.
IF Food Journals (2018)
A List of Different Food Science and Nutrition Related Impact Factors Journals with Website Links.
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Published Articles
Leavening Agents in Food Industry
Whenever you think about bakery products, your mind goes in the direction of the finished bakery products like bread, cookies, cakes and the list is so long. But have you ever tried to go behind the science of bakery products. If you go through the science behind the bakery products, that is much fascinating than Read more about Leavening Agents in Food Industry[…]
Junk Food-A Cheap Death Warranty
Abstract: Junk food refer to fast food which are easy to make and easy to consume. Junk food contains high fat, sugar, salt or carbohydrates. Various type of Junk food that available in restaurants is cold-drinks, pizza, burger, and sandwich etc. These foods do not contain nutrients that human body needs to stay healthy and Read more about Junk Food-A Cheap Death Warranty[…]
Uses of Honey
10 Uses for Honey Your Doctor Doesn’t Want You to Know: Honey is a wondrous thing. It is made when bees collect nectar from flowers and bring it back to the hive to be stored in honeycombs. The colour and flavour of the honey varies depending on the type of flower nectar in the bee’s Read more about Uses of Honey[…]
Natural & Artificial Flavors
The Surprising Truth about How Many Chemicals are in Everything We Eat: Taste and flavor is not the same thing, although the two are often confused. Flavor is how we perceive food and other substances based on a combination of senses, which include taste, touch, and smell (as much as 80% of what we perceive Read more about Natural & Artificial Flavors[…]
Seafood Processing
Fish Processing: Fish: The term ‘fish’ includes all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life. Handling of Fish: After fishing, fish should be sorted and only those in good condition, healthy and not damaged be destined for sale as live fish. Fish so classified is first conditioned in Read more about Seafood Processing[…]
Phytosterols
Abstract: Phytosterols are typically plant origin and cannot be synthesized by human beings, therefore their source in human body originates only from diet. Phytosterols are structurally very similar to cholesterol except that they always contain some substitutions at the C24 position on the sterol side chain. Phytostanol and phytosterol esters are chemically stable, fat type Read more about Phytosterols[…]
Soybeans
Abstract: Soybean oil accounts for more than 90% of all the seed oil production in the United States. Genetically modified soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. The dominant position of soybeans and their products Read more about Soybeans[…]
Milk and Milk Products
Abstract: In this review article, we are going to discuss about what is milk, its chemical composition and its products. The usage of milk across different countries of the world varies due to availability and total production world wide and the cost to produce milk from farm animals especially cows whose milk is used for Read more about Milk and Milk Products[…]
Food Security
Abstract: Food security exist when all people at all-time have physical and economic access to sufficient safe and nutritious food to meet dietary needs and preferences for an active and healthy life. There are four dimensions of food security availability, access, utilization and stability. Food security is thus fundamental to national security, which is generally Read more about Food Security[…]
Microencapsulation
Abstract: Microencapsulation is the way toward encompassing or wrapping one substance inside another substance on a little scale, yielding capsules going from short of what one micron to a few hundred microns in size. The encapsulation proficiency of the microparticles or microcapsule relies on various factors like concentration of the polymer, solubility of polymer in Read more about Microencapsulation[…]
