This course will enable the students to –
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Course Code |
Course Title |
|||
25CHSC 311 |
Food Science (Theory) |
CO67: Examine the functions of food, basic concepts of food groups and balanced diet. CO68: Investigate the chemistry of nutrients and changes occurring in foods during cooking. CO69: Assess microorganisms, their role in food spoilage &preservation and the significance of sanitation and hygiene in food production CO70: Acquire knowledge about various food processing; packaging techniques and labelling laws CO71: Get acquainted with various food laws and certification bodies CO72: Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Discussion, assignments, power point presentations.
Learning activities for the students: Self-learning assignments, Seminar presentation |
Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation |
e- Resources
Journals: