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📁 Nutrition food technology Chapters & Textbooks 7
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Chapter 1: Food Preservation & Processing
Applies commercial and domestic food preservation (canning, dehydration, smoking, pickling).
Chapter 2: Baking Science & Pastry Making
Understands raising agents (yeast, baking powder) and bakes breads, pies, and cakes.
Chapter 3: Special Dietary Needs & Therapeutic Diets
Plans and prepares nutritious meals for diabetics, hypertensive patients, and convalescents.
Chapter 4: Beverages & Fruit Juice Processing
Processes fresh tropical fruit juices, milkshakes, and herbal teas with hygienic pasteurization.
Chapter 5: Food Entrepreneurship & Packaging
Develops commercial food products, hygienic packaging, cost pricing, and UNBS standards.