RESEARCH PROJECT I

Paper Code: 
24CCND707
Credits: 
6
Contact Hours: 
240.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1. Understand the process of research with focus on Foods and Nutrition

2. Identify problem, gather information, analyze data, and make informed decisions 

3. Learn the process of writing a project report

 

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24CCND707

Research Project

CO111: Select an appropriate topic of research and prepare a research plan.

CO112: Determine the practical aspects of collecting and tabulating the data, and selecting appropriate strategies for its analysis.

CO113: Categorise the  data and illustrate it using various graphical and other visual methods

CO114: Develop proficiency in composing a comprehensive report, creating PowerPoint presentation, and discussing research findings during an interaction with the examiner.

Approach in teaching:

 

Lectures, Discussions, Self directed: Read journal articles, books to collate information on related  topic

Learning activities for the students:

Self learning assignments, Effective questions, Presentations, Field work/ experimental work

CA Test, Semester End Examination, Power Point Presentations,

Successful defence of original research work, 

Preparation of a manuscript for submission to a peer-reviewed journal,

plagiarism check and ethical clearance

 

CONTENTS

·       Conduction of innovative and fruitful research in various fields of nutrition. It shall include research in fields of community nutrition, clinical nutrition, food processing and technologies, biochemical, biophysical and organoleptic assessment of various prevalent as well as under prevalent food sources and products.  It should enrich the existing stock of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of the common people, as well as, at the same time enhance the scale of food processing at all levels.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work, Internet Browsing and Preparation of the Dissertation Report

Academic Year: