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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