The BPVI 21 Fundamentals of Food and Meat Science course is an essential guide designed for students pursuing a Diploma in Meat Technology (DMT). This course provides comprehensive coverage of the fundamental principles of food science and core concepts in meat science. It includes topics such as the composition and properties of meat, meat processing techniques, food safety, and nutritional aspects. Aligned meticulously with the DMT syllabus, this guide offers detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. Condensed into 100 - 130 pages, it provides quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

• Fundamental Principles of Food Science: This guide covers the fundamental principles of food science, including the chemical, physical, and biological properties of food. It ensures students understand the basic scientific concepts that underpin food technology.
• Core Concepts in Meat Science: Students will learn about the core concepts in meat science, such as the composition and properties of meat, meat quality assessment, and meat processing techniques. The course provides a solid foundation in the science of meat production and processing.
• Aligned with DMT Syllabus: The content is fully aligned with the Diploma in Meat Technology syllabus, ensuring students cover all the necessary topics for their examinations and acquire the essential knowledge and skills required in the meat industry.
• Concise Exam-focused Notes for Efficient Revision: The guide offers concise, exam-focused notes that cover the entire syllabus in 100 - 130 pages, facilitating quick and efficient revision. Key points and concepts are highlighted for easy retention.