Pre Event Description :
Functional food science emerged from a demand in the public and is made possible through the collaboration of several sciences. This field of
research incorporates food science, nutrition, and medicine to develop novel food products that are are combinations of food and pharmaceuticals. The participants will be taught about the preparation and testing of functional dairy products through membrane processing, spray drying, HPLC, GLC, AAS, GC-MS, FTIR, mastersizer, zetasizer, ELISA-based techniques, etc. Bonafide Students from Universities and Colleges with major in Dairy/Food Technology/Dairy Chemistry/Dairy Microbiology/Biochemistry/Livestock Product Technology/Foods & Nutrition/Food Science/Dairy Engineering/Post Harvest Process & Food engineering/Chemical Engineering may participate in Karyashala.