Learning Objective/Outcome (s):
1. Understand role of statistics in research
2. Learn concepts and methods of data analysis and interpretation
3. Develop basic skills in data analysis using statistical software
1. Understand role of statistics in research
2. Learn concepts and methods of data analysis and interpretation
3. Develop basic skills in data analysis using statistical software
Catalogue Code: T4726
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420101
Floating Credit: No
Audit Course: No
Course Needs: Global
Learning Objective/Outcome (s):
1. To study and demonstrate knowledge of core concepts of food safety, quality and food
microbiology.
2. To understand the role of food law and enforcement bodies in the context of Indian and
international standards.
3. To critically evaluate relevant scientific literature in food safety, food microbiology and
demonstrate comprehension of the nature, scope and technical issues through written and
oral tasks.
1. To study and demonstrate knowledge of core concepts of food safety, quality and food
microbiology.
2. To understand the role of food law and enforcement bodies in the context of Indian and
international standards.
3. To critically evaluate relevant scientific literature in food safety, food microbiology and
demonstrate comprehension of the nature, scope and technical issues through written and
oral tasks.
Catalogue Code: T4739
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420102
Floating Credit: No
Audit Course: No
Course Needs: National
1. To understand various properties of food and principles of meal management.
2. To understand and apply techniques of foodstandardization and exchange list formulation of
various foodstuffs.
3. To apply the knowledge of nutritional requirements in planning diets for different age groups
and economic strata.
4. To understand the food labels and nutritive value of commonly consumed foods in markets.
2. To understand and apply techniques of foodstandardization and exchange list formulation of
various foodstuffs.
3. To apply the knowledge of nutritional requirements in planning diets for different age groups
and economic strata.
4. To understand the food labels and nutritive value of commonly consumed foods in markets.
Catalogue Code: T4740
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 0
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420103
Floating Credit: No
Audit Course: No
Course Needs: National
Learning Objective/Outcome (s):
To enable students to critically evaluate different scientific research designs and methods
To familiarise students to set up a research study
To analyse, contrast, compare and review scientific literature.
To enable students to critically evaluate different scientific research designs and methods
To familiarise students to set up a research study
To analyse, contrast, compare and review scientific literature.
Catalogue Code: T4725
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Professional Ethics
Course Code: 406420107
Floating Credit: No
Audit Course: No
Course Needs: Global
Learning Objective/Outcome (s):
1. To study and demonstrate understanding of metabolism and its regulation.
2. To be able to analyse biochemical information available in literature and connect to
various aspects of nutrition and metabolism.
1. To study and demonstrate understanding of metabolism and its regulation.
2. To be able to analyse biochemical information available in literature and connect to
various aspects of nutrition and metabolism.
Catalogue Code: T4736
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Other
Course Code: 406420104
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
Learning Objective/Outcome (s):
To enable students to critically evaluate the roles, requirements and interrelationships between nutrients.
To familiarise students with the methods of estimating nutrient requirements.
To apply the understanding of nutrients to human nutrient needs at different stages of life cycle
To relate the knowledge of nutrients to health and disease.
To enable students to critically evaluate the roles, requirements and interrelationships between nutrients.
To familiarise students with the methods of estimating nutrient requirements.
To apply the understanding of nutrients to human nutrient needs at different stages of life cycle
To relate the knowledge of nutrients to health and disease.
Catalogue Code: T4735
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Professional Ethics
Course Code: 406420106
Floating Credit: No
Audit Course: No
Course Needs: Global
Learning Objective/Outcome (s):
1. To prepare the student with the knowledge of human body systems and its physiology
related to different diseases.
2. To understand the physiology of food intake and regulation
3. To reconcile the knowledge of human physiology with nutritional management for
patient care and community health.
1. To prepare the student with the knowledge of human body systems and its physiology
related to different diseases.
2. To understand the physiology of food intake and regulation
3. To reconcile the knowledge of human physiology with nutritional management for
patient care and community health.
Catalogue Code: T4737
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Other
Course Code: 406420105
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global