Course Objectives:
This course will enable the students to –
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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HFN 122 |
Food Microbiology& Safety (Theory)
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The students will be able to – COFN6: Explain the interactions between microorganisms and the food environment, and factors influencing their growth and survival. COFN7: Describe the characteristics of food borne, waterborne and spoilage microorganisms, and food borne illness. COFN8: Explain the microbiological quality control programmes necessary in food production COFN9: Describe the various preservation techniques for foods. |
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
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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Food Spoilage and Food Borne Diseases
Food Contamination and Preservation
Food Safety