1st Smart Classroom
At Krishna Group of Institutions, we believe in Sahi Shiksha... Sahi Bhavishya. To make learning practical and career-oriented, a hands-on practical session was organized for B.Sc. Home Science students.
The session was conducted by our experienced faculty member Madam Meenakshi Chaudhary on the topic "To Identify Moisture Content in Food by Different Processes" under Food Biochemistry.
Objective of the Practical:
To help students understand the importance of moisture in food quality, shelf-life and preservation, and to learn different laboratory methods to estimate moisture content.
Practical Details:
The students were taught the scientific process of moisture estimation using Hot Air Oven method and other techniques. They learned how moisture percentage affects spoilage, nutrition value and storage of food products.
Active Participation by Students:
Our talented students actively participated in the practical with great enthusiasm:
1. ANJALI
2. SANYA
3. SHAILY
4. FAGUN
All students performed the experiment individually under the guidance of faculty and recorded their observations.
Learning Outcome:
- Through this practical, students understood:
- Role of moisture in food spoilage
- Methods of food preservation
- Laboratory skills for food analysis
- Importance of Food Biochemistry in Home Science
Such practical sessions at Krishna Group of Institutions, Bana, Mawana Road, Meerut ensure that our students get both theoretical knowledge and practical exposure for a bright future in nutrition, dietetics and food industry.
Faculty Coordinator: Madam Meenakshi Chaudhary
Department: B.Sc. Home Science