Course contents include DNA model making and the extraction of DNA from onions. They speed up the rate of chemical reactions in the cells and are very specific. This course will enable students learn more about the application of enzymes in the food, detergent manufacturing and other industries. The duration of this course is about 3 hours. Students learn all about proofing, punching, shaping, baking and enjoying their own creation - a tasty introduction to the science of bread making.
Bread is one of the world's favourite food.
Since time immemorial microbes have been used to preserve and produce foods through fermentation processes which, very often, also help to enhance the flavour and nutritional value of the final products. In this course, students will learn how the fungus, Rhizopus oligosporous can be used in the production of tempeh. Microscopic examination of the ungus will also be covered. S Yogurt Making Yogurt is a cultured milk product made from cows', goats' or buffaloes' milk and originated thousands of years ago in Eastern Europe and Western Asia. They will also be taught on the microscopic observation of the bacterials using various methods such as, fixing of bacteria on slide, Gram's staining technique and methylene blue staining.