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    • KKSU-LMS & MOOC RECORDING STUDIO GUIDELINES
      • University Guidelines for using LMS & University MOOC Recording Studio
    • Media and communication studies
      • Communications Research
      • Community Media and Society
      • Development Communication
      • Gender, Media and Society
      • History of mass communication
      • Media and Globalisation
    • Food and Nutrition
      • Food Biotechnology
      • Food Preservation
      • Food safety and quality control
      • Food science
      • Functional foods and nutraceuticals
      • Human Physiology
    • Food Technology
      • Advances in food science and technology
      • Food additives and food quality assurance
      • Food packaging technology
      • Principles of the food processing & preservation
      • Technology of Meat Products
      • Technology of milk and milk products
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  • Courses
    KKSU-LMS & MOOC RECORDING STUDIO GUIDELINES
    • University Guidelines for using LMS & University MOOC Recording Studio
    Media and communication studies
    • Communications Research
    • Community Media and Society
    • Development Communication
    • Gender, Media and Society
    • History of mass communication
    • Media and Globalisation
    Food and Nutrition
    • Food Biotechnology
    • Food Preservation
    • Food safety and quality control
    • Food science
    • Functional foods and nutraceuticals
    • Human Physiology
    Food Technology
    • Advances in food science and technology
    • Food additives and food quality assurance
    • Food packaging technology
    • Principles of the food processing & preservation
    • Technology of Meat Products
    • Technology of milk and milk products

      • Course info

      Guidance & Counselling

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      • Teacher: Shubhangi Moon

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