i want 2 give a presentation on membren process for food processing,so help me by giving helpful data ....etc

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i want a topic for seminar related to food technology
its should be a recent topic on which research is going on
related to food science and technology ....etc

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good project.it has various uses in industry level,and has various advantages and disadvantages ....etc

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I want seminar topics on recent trend in food technology ....etc

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To get full information or details of food technology please have a look on the pages

http://seminarsprojects.net/Thread-technology-of-food

if you again feel trouble on food technology please reply in that page and ask specific fields in food technology ....etc

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Next to agriculture, small-scale and cottage industries is the most important employment providing sector of the economy. It also contributes a substantial part of manufacturing output.

We can discuss the role and performance of small-scale and cottage industries under the following headings:

1. Expansion of small-scale sector and its share in industrial output.

2. Employment generation.

3. Relative efficiency as compared with large-scale sector.

4. Equitable distribution of national income.

5. Mobilisation of capital and entrepreneurial ....etc

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i need a attractive seminar topics on dairy technology.wwe have to present this seminar within a week.soplease give me the topics as soon as possible.

saugat rijal
central campus of technology
Hattisar, Dharan ....etc

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l will need seminar topics that has to deal with Energy Drinks and the society
ok the message is right.I need your reply to my request.From your reply i will be able to generate other topics ....etc

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to get information about the topic biosensors used in food industries related topic refer the page link bellow

http://seminarsprojects.net/Thread-biosensors-full-report?pid=56161#pid56161 ....etc

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CHE 425 TECHNOLOGY OF FOOD

WHY IS FOOD A DIFFERENT FIELD?

Products of food Industry are consumed by human beings Foods are living systems

FACTORS OF SPECIAL IMPORTANCE (competing)!

SAFETY : Since foods are living systems, biochemical and microbiological changes take place continuously.

NUTRITIVE VALUE: Composition; carbohydrate, protein, fat, vitamin, mineral etc. contents. Changes in these components during processing, storage and other phases of food chain.

ORGANOLEPTIC PROPERTIES ....etc

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