This course will enable the students to –
Course |
Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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24DHFN 815
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Food Microbiology and Safety (Theory) |
CO325: Assess the characteristics and growth requirements of microorganisms and significance of microbes in the food industry CO326: Characterise the spoilage by microorganisms in foods and role of microorganisms in causing diseases CO327:Identify sources of contamination and methods of preservation CO328:Determine the aspects and standards of Food safety CO329: Elaborate the microbiological quality, microbial risks involved in food, their control and packaging of food CO330:Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion
Learning activities for the students: Self learning assignments, Effective questions, presentations, Field trips |
Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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