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BPVI 003 Food Chemistry and Physiology | Quick Readable Notes For IGNOU Exam

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BPVI 003 Food Chemistry and Physiology | Quick Readable Notes For IGNOU Exam

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A comprehensive guide for Diploma in Value Added Products from Fruits & Vegetables (DVAPFV) students, focusing on the fundamental concepts of food chemistry and physiology essential for understanding the biochemical properties of food.

  • Detailed study of food composition and chemical properties.
  • Exploration of physiological aspects of food components.
  • Aligned with DVAPFV syllabus.
  • Provides concise exam-focused notes for quick revision.
Category : DIPLOMA PROGRAMMES
Sub Category : Diploma in Value Added Products from Fruits & Vegetables (DVAPFV)
Products Code : DVAPFV-BPVI-7.09
HSN Code : 490110
Language : English
Author : BMAP EDUSERVICES PVT LTD
Publisher : BMAP EDUSERVICES PVT LTD
University : IGNOU (Indira Gandhi National Open University)
Pages : 100-130
Weight : 157gms
Dimensions : 21.0 x 29.7 cm (A4 Size Pages)



Details

The BPVI 003 Food Chemistry and Physiology course is a comprehensive guide designed for Diploma in Value Added Products from Fruits & Vegetables (DVAPFV) students. It extensively covers the fundamental concepts of food chemistry and physiology, focusing on the composition, chemical properties, and physiological effects of various food components. Aligned meticulously with the DVAPFV syllabus, this guide provides detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. Condensing the syllabus into 100 - 130 pages, it offers quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

  • Detailed Study of Food Composition and Chemical Properties: This guide offers an in-depth exploration of food chemistry, covering topics such as carbohydrates, proteins, lipids, vitamins, minerals, and food additives. It provides a comprehensive understanding of the chemical properties and reactions of various food components.
  • Exploration of Physiological Aspects of Food Components: Students will gain insights into the physiological effects of different food components, including their roles in metabolism, health, and disease prevention. This knowledge is essential for developing value-added products that meet nutritional and health standards.
  • Aligned with DVAPFV Syllabus: The content of this guide is fully aligned with the DVAPFV syllabus, ensuring that students cover all the necessary topics for their examinations and acquire the essential knowledge and skills required to excel in food chemistry and physiology.
  • Provides Concise Exam-focused Notes for Quick Revision: The guide offers concise, exam-focused notes covering the entire syllabus in 100 - 130 pages, facilitating quick and efficient revision. It highlights key points and concepts, enabling students to retain information effectively.

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