Dr.

Kalam Agricultural College, Kishanganj

Bihar Agricultural University, Sabour (Bhagalpur)
Course No. AFS-321 Course Title:- Principles of Food Sc. & Nutri.
Credit Hours: 2(2+0) Semester:- 6th Batch: 2020-21
Assignments
Sl. Name of the Student Roll No Assignment Topic Word PPT
No.
1 Aditya Kumar Anand DKAC/01/2020-21 Fortification and enrichment of
foods
2 Alok Kumar DKAC/02/2020-21 National programmes and role of
national and International agencies
in improving nutritional status of
community
3 Ashok Kumar DKAC/04/2020-21 Balanced/modified diets and Menu
planning
4 Dhirendra Tiwari DKAC/05/2020-21 New trends in food science and
nutrition
5 Gaurav Kumar DKAC/06/2020-21 Energy metabolism (Carobohydrate,
protein and fat)
6 Gulshan Kumar DKAC/07/2020-21 Food and nutrition
7 Kaushiki Singh DKAC/08/2020-21 Malnutrition and nutritional disorders
8 Kitish Kumar Raushan DKAC/09/2020-21 Principles and methods of food
processing and preservation
9 Krishna Kumar DKAC/10/2020-21 Food microbiology (Spoilage of fresh
and processed foods)
10 Manish Kumar DKAC/11/2020-21 Production of fermented foods
11 Manjeet Kumar DKAC/12/2020-21 Food composition and chemistry
12 Nidhi Kumari DKAC/13/2020-21 Concepts of food science and
Properties of food (Physical,
chemical and sensory and their
measurements)
13 Omprakash Kumar DKAC/14/2020-21 Fortification and enrichment of
foods
14 Prabhakar Kushwaha DKAC/15/2020-21 National programmes and role of
national and International agencies
in improving nutritional status of
community
15 Preeti Kumari DKAC/16/2020-21 Balanced/modified diets and Menu
planning
16 Rahul Kumar DKAC/17/2020-21 New trends in food science and
nutrition
17 Rani Kumari DKAC/18/2020-21 Energy metabolism (Carobohydrate,
protein and fat)
18 Ranveer Adarsh DKAC/19/2020-21 Food and nutrition
19 Rinku Kumari DKAC/20/2020-21 Malnutrition and nutritional disorders
20 Ruby Kumari Ray DKAC/22/2020-21 Principles and methods of food
processing and preservation
21 Rupesh Kumar DKAC/23/2020-21 Food microbiology (Spoilage of fresh
and processed foods)
22 Shubhnarayan Singh DKAC/24/2020-21 Production of fermented foods
23 Shubham Kumar DKAC/25/2020-21 Food composition and chemistry
24 Subham Raj DKAC/26/2020-21 Concepts of food science and
Properties of food (Physical,
 chemical and sensory and their
measurements)
25 Sushant Kumar DKAC/27/2020-21 Fortification and enrichment of
foods
26 Vikash Kumar DKAC/28/2020-21 National programmes and role of
national and International agencies
in improving nutritional status of
community
27 Vikram Kumar DKAC/29/2020-21 Balanced/modified diets and Menu
planning
28 Abhijeet Kumar DKAC/30/2020-21 New trends in food science and
nutrition
29 Aditya Prakash DKAC/31/2020-21 Energy metabolism (Carobohydrate,
protein and fat)
30 Aman Kumar DKAC/32/2020-21 Food and nutrition
31 Anjali Priya DKAC/33/2020-21 Malnutrition and nutritional disorders
32 Ankit Raj DKAC/34/2020-21 Principles and methods of food
processing and preservation
33 Anupam Ranjan DKAC/35/2020-21 Food microbiology (Spoilage of fresh
and processed foods)
34 Ashutosh Kumar DKAC/36/2020-21 Production of fermented foods
35 Chanda Kumari DKAC/37/2020-21 Food composition and chemistry
36 Chawi DKAC/38/2020-21 Concepts of food science and
Properties of food (Physical,
chemical and sensory and their
measurements)
37 Deepshikha DKAC/39/2020-21 Fortification and enrichment of
foods
38 Deepak Kumar DKAC/40/2020-21 National programmes and role of
national and International agencies
in improving nutritional status of
community
39 Hema Kumari DKAC/41/2020-21 Balanced/modified diets and Menu
planning
40 Kanishka Priya DKAC/42/2020-21 New trends in food science and
nutrition
41 Komal Kuamri DKAC/43/2020-21 Energy metabolism (Carobohydrate,
protein and fat)
42 Kumar Shivam DKAC/45/2020-21 Food and nutrition
43 Nidhi Wallia DKAC/46/2020-21 Malnutrition and nutritional disorders
44 Pankaj Kumar DKAC/47/2020-21 Principles and methods of food
processing and preservation
45 Prachi Kumari DKAC/48/2020-21 Food microbiology (Spoilage of fresh
and processed foods)
46 Puja Kumari DKAC/49/2020-21 Production of fermented foods
47 Sneha Raj DKAC/53/2020-21 Food composition and chemistry
48 Vipul Kumar Singh DKAC/55/2020-21 Concepts of food science and
Properties of food (Physical,
chemical and sensory and their
measurements)
49 Vivek Kumar DKAC/56/2020-2 Malnutrition and nutritional disorders
1
50 Soni Kumari DKAC/57/2020-2 Principles and methods of food
1 processing and preservation
51 Navneet Kumar DKAC/58/2020-2 Food microbiology (Spoilage of fresh
1 and processed foods)
52 Aditya Raj DKAC/59/2020-2 Production of fermented foods
1
53 Shashiranjan Kumar DKAC/60/2020-2 Food composition and chemistry
1