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    • Analytical Chemistry
      • Atomic spectroscopy
      • Chromatographic techniques
      • Environmental analysis
      • Fundamentals of analytical chemistry
      • Pharmaceutical & biological analysis
      • Surface Analytical Chemistry-I
    • Economics
      • P-01. Quantitative methods I (mathematical methods)
      • P-02. Quantitative methods II (statistical methods)
      • P-03. Fundamentals of microeconomic theory
      • P-04. Basic Macroeconomics
      • P-05. Advanced microeconomics
      • P-06. Advanced macroeconomics
    • Sem-1
      • Information Communication Technology (Theory & Practice)
      • Knowledge organization I: Classification (Theory & Practice)
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      • Knowledge Processing I: Cataloging (Theory & Practice)
      • knowledge Society
    • Botany
      • Cell Biology
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      • Plant Genetic Engineering
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  • Courses
    Analytical Chemistry
    • Atomic spectroscopy
    • Chromatographic techniques
    • Environmental analysis
    • Fundamentals of analytical chemistry
    • Pharmaceutical & biological analysis
    • Surface Analytical Chemistry-I
    Economics
    • P-01. Quantitative methods I (mathematical methods)
    • P-02. Quantitative methods II (statistical methods)
    • P-03. Fundamentals of microeconomic theory
    • P-04. Basic Macroeconomics
    • P-05. Advanced microeconomics
    • P-06. Advanced macroeconomics
    Sem-1
    • Information Communication Technology (Theory & Practice)
    • Knowledge organization I: Classification (Theory & Practice)
    • Information Sources and Services
    • Knowledge Processing I: Cataloging (Theory & Practice)
    • knowledge Society
    Botany
    • Cell Biology
    • Ecology
    • Plant Genetic Engineering
    • Plant Physiology-II
  • Food and Nutrition

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    3. Food and Nutrition
    Research methods in nutrition
    Therapeutic nutrition
    Nutrition, wellness and fitness
    Nutrition through life span
    Functional foods and nutraceuticals
    Nutritional biochemistry
    Human Physiology
    Micronutrients
    Macronutrients
    Food Biotechnology
    Innovations in Food Packaging
    Principles of Food Processing
    Food Preservation
    Food safety and quality control
    Food science
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