Food Science and Nutrition

1 Introduction to Food Science and Nutrition
2 Principles of Food Composition
3 Nutrition During Life-Span
4 Food Processing and Preservation Techniques
5 Food Analysis and Quality Control
6 Proteins: Sources, Functions and Digestion
7 Lipids: Types, Functions and Metabolism
8 Vitamins: Classification and Function
9 Minerals: Role in Human Nutrition
10 Dietary Fibre and Gut Health
11 Food Additives and Their Impact on Health
12 Food Allergies and Intolerances
13 Functional Foods and Nutraceuticals
14 Diet and Chronic Disease Prevention
15 Nutrition and Public Health Policies
16 Sustainable Food Systems and Environmental Impact
17 Food Labelling and Consumer Education
18 Future Trends in Food Science and Nutrition