Course Objectives:
This course will enable the students to –
Course Learning 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 227 |
Principles of Food Science (Practical)
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The students will be able to – COFN55: Use appropriate laboratory techniques in food analysis and food processing.
COFN56: Conduct appropriate sensory evaluation tests to evaluate food attributes or consumer preferences.
COFN57: Modify develop recipe/formulation for specific purposes, such as nutrient enhancement, quality improvement and ingredient substitution.
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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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Contents: