This course builds on the concepts introduced in the undergraduate courses by looking at more complex issues on the impact of food processing associated with risks and the development or aggravation of NCD. Students are expected to assess and evaluate various food processing techniques both conventional, advance and emerging food processing techniques and technology in relation to the development of NCD and how could these techniques and technology be improved to reduce NCD and associated risks. Local context of NCD and resolutions for ideal food processing, product design, technique, technology and development will be discussed and examined. A mini project will be conducted and assessed as part of this course.
- Teacher: Ankit Paliwal