Course Objectives:
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 101 |
Food Science-I (Theory)
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The students will be able to –
CO1: Apply food science knowledge to describe functions of ingredients in food. CO2: Develop an understanding about the methods of preparing food. CO3:Explain effect of different cooking methods on the quality of foods CO4:Identify commonly used herbs and spices in food processing |
Approach in teaching: Lecture method Power Point presentation Discussions Tutorials
Learning activities for the students: Seminar Presentations Giving tasks |
Class test Semester end examinations Quiz Assignments
|
Carbohydrate
Proteins
Enzymes
Spices and condiments