Food Microbiology

Food and Resource Economics and Beverage Technology

 Food is defined as anything solid or fluid that nourishes the body when ingested digested and         assimilated.   

 Food Resource Economics is a study of deals, finance, marketing, operation, environmental policy, law, foreign trade, statistics and economics. The economics of coffers focuses on the product, demand, and distribution of natural coffers from the Earth. To a degree, every man- made product in a frugality is composed of natural coffers. Grounded on their stage of growth, coffers may be distributed as future, current, reserve, or stock coffers.

• Food and Agribusiness Marketing and operation

• Conservation and  enhancement

  Beverage Technology

  The operation of food wisdom to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and potables is known as food and libation technology. Starting with food wisdom, product quality assurance and quality control, and food regulation, food and libation technology is a series of processes. Food and beverage technology is the exploration, examination, and collection of data regarding foods and their factors.

• Non-Alcoholic potables

• Alcoholic potables

• Grape and Wine Research

• Wine Chemistry

 The potables that don't contain any alcohol or we can say the potables in which there's no alcohol or the alcoholic chance is zero is called as Non-Alcoholic potables. A liquor or pop containing alcohol as the active agent is called as Alcoholic potables.