This course will enable the students to –
Understand the methods used for preservation and sensory evaluation of foods
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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25CHSC312 |
Food Science -Practical |
CO73: Analyze the physico-chemical, Sensory and microbiological properties of foods. CO74: Compare the food preservative methods used in food processing industries and evaluate food labels CO75:To compile comprehensive practical records for chemical sensory microbial analysis, reservation of foods, food labelling and cultivate verbal communication skills to converse effectively with examiners CO76: Contribute effectively in course-specific interaction |
Learning activities for the students: Hands on experience of using food preservation techniques.
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Class test, CA test, Semester end examinations, Assignments, Presentation, |
Journals: