This course will enable the students to –
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Paper Code |
Paper Title |
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FSQ 203 |
Food Science and Preservation (Practical)
|
The students will be able to –
CO21:Test the common adulterants present in food products CO22:Discuss basic principles of common food preservation methods. CO23:Use the food preservation methods including preservation using high and low temperature, drying and aseptic processing. |
Approach in teaching: Interactive Lectures, Discussion, Demonstration, Team teaching
Learning activities for the students: Self-learning assignments, Giving tasks. |
Class test, Semester end examinations, Quiz, Individual and group projects |
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