Biotechnology for Nutrition and Food Sciences

The objective is to help produce and increase foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, naturally altered plants are used to improve taste, shell life, nutrition and quality of food, naturally improved food is synthesized using biotechnological tools.

 

  • Crop biotechnology
  • Nutritional composition of foods
  • Plant production
  • Protein Serums
  • Nutrient Metabolism and Nutrition Physiology
  • Nutritional Epidemiology
  • Malnutrition and Nutraceuticals

 

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