DISSERTATION + RESEARCH PAPER

Paper Code: 
HFN 424
Credits: 
14
Contact Hours: 
210.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

 

  • Familiarize the students with the process of research with focus on foods and nutrition
  • Train the students on all steps of research process from problem identification to data dissemination
  • Develop skills in conducting a research study and learn the process of writing a dissertation thesis
  • Train students to gain an insight into ethics in scientific publication

Course Learning Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

 

HFN 424

 

 

 

 

 

Dissertation & Research Paper

 

 

 

 

 

 

 

 

 

 

 

 

 

The students will be able to –

 

COFN102: Know the practical aspects of collecting data 

COFN103: Evaluate, select and use appropriate strategies for analysis and presentation of data collected during research process

COFN104: Suitably illustrate data/ insights using various graphical and other methods

COFN105: Prepare a dissertation document based on research process

COFN106: Demonstrate counseling techniques to facilitate behavior change.

COFN107: Coordinate and design training modules for conducting training

 

Approach in teaching:

 

Lectures, Discussions, Self directed: Read journal articles, books to collate information on related  topic

 

Learning activities for the students:

Self learning assignments, Effective questions, Presentations, Field work/ experimental work

 

CA Test, Semester End Examination, Power Point Presentations,

Successful defence of original research work, 

Preparation of a manuscript for submission to a peer-reviewed journal,

plagiarism check and ethical clearance

 

  • Conduction of innovative and fruitful research in various fields of nutrition. It shall include research in fields of community nutrition, clinical nutrition, food processing and technologies, biochemical, biophysical and orgenoleptic assessment of various prevalent as well as under prevalent food sources and products.  It should enrich the existing stock of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of the common people, as well as, at the same time enhance the scale of food processing at all levels.
  • Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work, Internet Browsing and Preparation of the Dissertation Report.

 

Academic Year: 
2019-2020
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