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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 Presentations, Assignments, Internship Reports and Many More for Students.
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A Collection of Food Technology & Food Nutrition Test Preparation Material for Different Tests i.e. NTS, PTS, 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 List of Different Food Science and Nutrition Related Impact Factors Journals with Website Links.
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Now You can Learn One, Two & Three-Way ANOVA By Minitab 18.1 and Statistix 8.1 Software’s Only in 5 Lectures. Analyze Your Research Data Yourself.
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Course Title: “R&D in Post-harvest and Processing Technology for Food Security” Organized by Mae Fah Luang University, Chiang Rai, Thailand and Sponsored by Thailand International Cooperation Agency (TICA) from 7-27 November 2019.
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📢Uploaded 01 Article & 03 Presentations Related to Food Science & Nutrition
👉1. Learning Behavior Towards Childhood Obesity
👉2. Contribution of Post-Harvest Systems in Developing Food Insecurity
👉3. Functional Tests for Bakery Products
👉4. Advanced Post-Harvest Technologies to Extend Quality of Fruits and Vegetables
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Recent Published Articles
Lychee – A Nutrient Rich Majestic Fruit
Lychee, which has the scientific name Litchi chinensis. Lychee is a majestic fruit with many health benefits. According to history, the lychee was introduced from the Fujian province of china into Taiwan by immigrants nearly 300 years ago. Lychee, a tall evergreen tree, bears tiny, fleshy fruits. The outside is pink-red, inedible roughly textured protecting Read more about Lychee – A Nutrient Rich Majestic Fruit[…]
19 Total Views
Punicic Acid
Punicic acid (PA) is a polyunsaturated fatty acid (18:3 n-5), which is classified as a conjugated linolenic acid. PA is also referred to as a “super CLnA” whose effect is even more potent than that of an ordinary CLnA. It is found mainly in the seeds of the pomegranate fruit (Punica granatum) and Trichoxanthes kirilowii Read more about Punicic Acid[…]
23 Total Views
Food Wastage and Its Impact on Environment
Food is the main source that gives us energy and strength to do our daily routine work. But somehow unfortunately or due to our negligence, about 1.3 billion tons of food goes wasted worldwide annually. The food which goes wasted is one-third of the total food that is manufactured for the overall population of the Read more about Food Wastage and Its Impact on Environment[…]
25 Total Views
Black Persimmon as Immunity Booster during COVID-19 Pandemic
The prevention and control measures of COVID-19 reflect these practices such as sports, psychology, medication and diet. There is a massive emphasis on the utilization of those fruits and vegetables, providing greater immunity power as coronavirus attacks people with low, poor, weak or damaged immune systems; especially people under and overages it becomes an open Read more about Black Persimmon as Immunity Booster during COVID-19 Pandemic[…]
172 Total Views
Vegetable Peels are Treasure of Nutrients
Vegetables are widely produced and consumed worldwide as raw, cooked, pickled and processed. Vegetables being cheaper are in easy access to the public than fruits especially in developing countries. Extensive utilization and industrial processing of these vegetables (especially carrot, cauliflower, beetroot, potato, onion and pea) produce an abundance of wastes including peels, pomace, stem, leaves Read more about Vegetable Peels are Treasure of Nutrients[…]
1,021 Total Views
Learning Behavior Towards Childhood Obesity
Overweight and obesity among children is a major problem now a day, so it is a crucial need to control it by using key “EAT WELL AND KEEP MOVING” Overweight and obesity are not friendly healthy conditions for children. Poor health conditions resulting from overweight and obesity act as a barrier to development for a Read more about Learning Behavior Towards Childhood Obesity[…]
2,849 Total Views
Preserving Meat in the Right Way on Eid-ul-Adha
Eid arrives with joy and exuberance that gives us confidence that new clothing, shoes, braces, and the list just continues. Eid-ul-Adha brings an animal sacrifice or ‘Qurbani‘ with it. This is a Sunnah ritual, performed for Muslims by every well. Everyone, particularly the children are always passionate about the Qurbani. Eid-ul-Adha is a time to taste Read more about Preserving Meat in the Right Way on Eid-ul-Adha[…]
4,120 Total Views
What Happens If a Housefly Sits Down to Food
When a housefly sits down to food, people usually blow it up with their hands and eat it. But once the housefly has come, it will not let you eat comfortably. If a Housefly Sits on Your Food it will Spoil the Food and in this article, we will learn how a housefly can spoil Read more about What Happens If a Housefly Sits Down to Food[…]
4,177 Total Views
Preventive Health and Hygiene Practices During COVID-19
The outbreak of COVID-19 as a pandemic has serious consequences for human life, health systems and economy worldwide. Various countries are in major lockdowns to prevent and contain the pandemic but all these efforts not that fruitful. The Health systems of many countries are on the verge of collapsing. No authentic cure has yet been Read more about Preventive Health and Hygiene Practices During COVID-19[…]
4,191 Total Views
Immune Boosting Foods and Control of Coronavirus
Abstract The ability of organisms to fight against unknown microorganisms and harmful substances is known as immunity. Blood plays a vital role in improving immunity due to the appearance of white blood cells or tissues that fight against infectious diseases. Sometimes they are unable to recognize these organisms. Due to this reason, we need to Read more about Immune Boosting Foods and Control of Coronavirus[…]
5,407 Total Views
High Fiber Bakery Products
Fiber is an important dietary component that has several beneficial roles in our body. Various studies have proved that there is a relationship between the lack of fiber in the diet and the incidence of several common diseases. The diseases commonly associated with low-fiber diets include coronary heart disease, diabetes mellitus, diverticular disease, colon cancer, Read more about High Fiber Bakery Products[…]
6,387 Total Views
Nutritional Tips During Pandemic COVID-19
When countries take stronger steps to prevent the spread of COVID-19, self-quarantine and temporary closure of businesses can affect normal food-related practices. Healthy People, as well as Those with Acute Respiratory Symptoms, are Advised to stay at home. Restaurants and take away services are being limited in some countries, and some fresh products are becoming Read more about Nutritional Tips During Pandemic COVID-19[…]
7,350 Total Views
Incredible Benefits of Wood Apple (Bael Fruit)
Introduction Wood Apple is also known as Bael Fruit that belongs to the family of Rutaceae and the genus of Aegle. The Scientific name of this astonishing fruit is known as Aegle marmelos. Sweet, aromatic and astringent in nature. Bael fruits are Spherical Shape 7-10 cm Diameter, with a Hard Exterior. Raw fruits look greenish-grey Read more about Incredible Benefits of Wood Apple (Bael Fruit)[…]
7,578 Total Views
Industrial Tomato Ketchup Production in Industry
Tomato Ketchup is made of a whole lot of stuff going inside it from vegetables to tomatoes and spices to preservatives. Salt (Sodium Chloride), Sugar, Spices, Spice Extracts, Vinegar, Acetic Acid, Onions, Garlic, Chillies, Pectin and Alginates as Stabilizers. Tomato Ketchup Production Flow Chart Industrial Tomato Ketchup Production Video 1. Pulping The tomatoes are chopped Read more about Industrial Tomato Ketchup Production in Industry[…]
7,798 Total Views
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[…]
8,642 Total Views
Certified Preservation Methods to Increase Shelf Stability of Food Products
Before the green revolution, the Ultimate Aim of the country was Food Security but now when our country is secure in terms of availability of food, the Concern has Shifted towards increasing the Shelf life of Commodities so that the consumers can enjoy it for a longer period of time. The shelf life is the Read more about Certified Preservation Methods to Increase Shelf Stability of Food Products[…]
8,070 Total Views
Food Safety Legislation in Pakistan
1. Introduction An increase in the world population and its relation to trade as given rise to many food safety problems, especially underdeveloped countries are affected by this problem. There is no doubt that food safety is a big challenge for under-developed countries, these countries have to overcome food safety issues to Read more about Food Safety Legislation in Pakistan[…]
8,724 Total Views
Disappointing Reality about Energy Drinks
Energy drinks are a kind of beverage that provides the body with a boost of energy. Due to this, it has created a new craze among the students and gaining popularity amidst sports people. As it turns out, most of that “energy” comes from two main ingredients: Sugar and Caffeine. Recent studies show that these Read more about Disappointing Reality about Energy Drinks[…]
8,728 Total Views
The Science of Jam and Jelly Making
Home canning jams and jellies are fun and satisfying. Generally referred to as soft spreads, they differ only in their consistency. They all are made of four main ingredients: fruit, sugar, pectin, and acid. The formation of a gel depends on the right amount of each of these ingredients. If you understand the science of Read more about The Science of Jam and Jelly Making[…]
8,575 Total Views
Junk Food-A Cheap Death Warranty
Abstract: Junk food refers to fast food which is easy to make and easy to consume. Junk food contains high fat, sugar, salt or carbohydrates. Various type of Junk food available in restaurants is cold-drinks, pizza, burger, and sandwich etc. These foods do not contain nutrients that the human body needs to stay healthy and Read more about Junk Food-A Cheap Death Warranty[…]
8,684 Total Views
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[…]
8,546 Total Views
Natural & Artificial Flavors
The Surprising Truth about How Many Chemicals are in Everything We Eat: Taste and flavor are not the same things, although the two are often confused. The 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 Read more about Natural & Artificial Flavors[…]
7,809 Total Views
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[…]
7,408 Total Views
Phytosterols
Abstract: Phytosterols are typically plant origin and cannot be synthesized by human beings, therefore their source in the 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 Read more about Phytosterols[…]
7,306 Total Views
Soybeans
Abstract: Soybean oil accounts for more than 90% of all 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 is Read more about Soybeans[…]
6,905 Total Views
Milk and Milk Products
Abstract: In this review article, we are going to discuss 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 worldwide and the cost to produce milk from farm animals especially cows whose milk is used for commercial purposes Read more about Milk and Milk Products[…]
6,389 Total Views
Food Security
Abstract: Food security exists 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[…]
6,363 Total Views
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 the concentration of the polymer, the solubility of Read more about Microencapsulation[…]
6,416 Total Views
