To prepare a chart depicting the inter-relationship between the metabolism of carbohydrates, lipids, and proteins.

To prepare a collage of Vitamin A rich foods.

To study the rancidity of oils.

To observe the changes in colour, texture and odour of roasted and unroasted semolina and gram flour.

To boil eggs and observe the changes in the physical state.

To identify and categorise the preservatives used in beverages, pickles, baked and canned products.

To observe the changes during dry heating of sugar.

Define food additives as per FSSAI. Classify them with suitable examples. Briefly explain any TWO common food additives category used in food industry.

Explain the different pathways of protein metabolism in human body.

Summarize the food applications of vitamins and enzymes.

Describe the structure of proteins (4 hierarchical levels) with the help of diagrams.

Explain the roles and responsibilities of food chemists in your own words.

Calculate the body mass index (BMI) of each member of your family and compare it with the WHO standards and give your recommendations.

Visit any food retail store and gather information on organic/ traditional food products available.

Prepare a chart showing the process of digestion of food, absorption and transportation of nutrients.

Prepare a pictorial chart of the disorders caused by the excess or deficiency of one macro and one micronutrient.

Do an assessment of your own dietary pattern for a single day and compare it with the reference balanced diet.

Select any five packed food products of your choice and list down their nutritional facts.

Visit a local market, identify any 10 functional foods and note down their nutritional value.

Prepare a chart depicting the Food Pyramid.