MFN-008 Principles of Food Science Study Material can be useful for regular reading, note-making and revision throughout your study routine. Use the material table below to open the available course resources, study at your own pace and return whenever you want to revisit a topic. The page keeps course-wise access simple and practical.
Download IGNOU MFN-008 Study Material
UNIT 1
Unit-1 Introduction to Food Science and Simple Sugars
English
UNIT 2
Unit-2 Food Polysaccharides and their Applications
English
UNIT 3
Unit-3 Lipids
English
UNIT 4
Unit-4 Proteins
English
UNIT 5
Unit-5 Vitamins and Minerals
English
UNIT 6
Unit-6 Enzymes and Pigments
English
UNIT 7
Unit-7 Sols, Gels and Emulsions
English
UNIT 8
Unit-8 Properties of Food
English
UNIT 9
Unit-9 Chemical, Physical and Nutritional Alterations Occurring in Foods during Processing and Storage
English
UNIT 10
Unit-10 Introduction to Food Processing
English
UNIT 11
Unit-11 Methods of Food Processing –1
English
UNIT 12
Unit-12 Methods of Food Processing –2
English
UNIT 13
Unit-13 Pre and Primary Processing – Some Basic Concepts
English
UNIT 14
Unit-14 Product Development and Evaluation
English
MFN-008 Study Material Details
| Course Code | MFN-008 |
| Course Title | Principles of Food Science |
| University | IGNOU |
| Resource Type | Study Material / E-books |
IGNOU MFN-008 Study Material FAQs
Where can I access IGNOU MFN-008 Study Material?
Use the material section on this page to open the available course resources.
How can I use MFN-008 Study Material for regular study?
Use the available material for reading, making notes and revisiting course topics during revision.
What should I do if a material link does not open?
Try the link again later or report the issue. Avoid using an unrelated course resource as a replacement.