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Food Science The study of food science involves understanding the nature, composition and the behavior of food materials under different conditions of growth, harvest, transport, processing, storage, handling and use. Food technology: is the application of food science and engineering principles to selection, preservation, processing, packaging, distribution and use of safe, nutritious and healthy food.
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The application of technology to modify the genes of animals, plants, and microorganisms creates new species that have the desired production, marketing, or nutrition Properties. They are called genetically engineered (GE) or genetically modified (GM) foods. Food Security: Food security is achieved when all people always have physical,
social and economic access to sufficient safe and nutritious food to meet their diets food needs and preferences for an active and healthy life. (800 million people suffer hunger).
BT505 MIDTERM PAST PAPERS BY MOAAZ :
“The science of food, nutrients, and substances in them, their action, interaction and balance in relation to health and disease and the process by which organisms enjoy, digest, absorb, transport, utilize and excrete food substances” (The Council on Food and American Medical Association Nutrition).
BT505 MIDTERM SOLVED PAPERS:
Food is required for four main reasons: as a source of energy; as a source of raw materials for growth and development; supply of minor chemicals that serve to regulate vital metabolic processes; supply of food components (phytochemicals) that slow down the development and progression of degenerative diseases.