Associate and interpret the interactions between epidemiology and food safety
Perform risk assessments of food safety diseases and health issues
Understand the monitoring and surveillance processes of food safety interventions. To provide students an overview of association between environment and foods safety.
Perform risk assessments of food safety diseases and health issues
Understand the monitoring and surveillance processes of food safety interventions. To provide students an overview of association between environment and foods safety.
Catalogue Code: TH4178
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Other
Course Code: 406420223
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: National
To enable the student to develop multidisciplinary understanding about management and maintenance of the food safety systems and utilize it at industrial setting.
To enable the student to acquire knowledge and skills on criteria of food safety, quality and hygiene, and develop appropriate plans/models.
To familiarize the student with legal aspects of national and international food trade and related governance norms.
To enable the student to acquire knowledge and skills on criteria of food safety, quality and hygiene, and develop appropriate plans/models.
To familiarize the student with legal aspects of national and international food trade and related governance norms.
Catalogue Code: TH4168
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420222
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: National
Understanding of food product development knowledge among students
Application of experimental design techniques in product design, optimisation and product formulation.
Demonstration of techniques of sensory evaluation for food product development
"Design new products based on special dietary requirements, functionality,
convenience and improvisation of existing traditional Indian foods."
Evaluation and comprehension of scientific literature in food product development
Application of experimental design techniques in product design, optimisation and product formulation.
Demonstration of techniques of sensory evaluation for food product development
"Design new products based on special dietary requirements, functionality,
convenience and improvisation of existing traditional Indian foods."
Evaluation and comprehension of scientific literature in food product development
Catalogue Code: TH4170
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406420221
Floating Credit: No
Audit Course: No
Course Needs: National
Understanding of knowledge of core concepts of food processing and preservation.
"Examination and assessment of various processing parameters on commercial food
production and food preservation."
Evaluation of scientific literature in food processing and demonstrates comprehension of its scope and relevance in food processing and manufacturing.
"Examination and assessment of various processing parameters on commercial food
production and food preservation."
Evaluation of scientific literature in food processing and demonstrates comprehension of its scope and relevance in food processing and manufacturing.
Catalogue Code: TH4165
Course Type: Generic Core Course
Total Credit: 4
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: 406420220
Floating Credit: No
Audit Course: No
Course Needs: National
Demonstration of knowledge of core concepts of food chemistry.
Examination of various rheological properties of food in commercial food production.
"Evaluation of relevant scientific literature in food chemistry and rheology to
demonstrate comprehension of its scope and relevance in food based operations."
Examination of various rheological properties of food in commercial food production.
"Evaluation of relevant scientific literature in food chemistry and rheology to
demonstrate comprehension of its scope and relevance in food based operations."
Catalogue Code: TH4171
Course Type: Generic Core Course
Total Credit: 4
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: 406420219
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
Develop insights to the fundamentals of Food laws and regulations
Demonstrate basic skills and knowledge of regulatory processes
Apply concepts of food regulations in food industry settings
Demonstrate knowledge and understanding in solving issues in regulation of food.
Demonstrate basic skills and knowledge of regulatory processes
Apply concepts of food regulations in food industry settings
Demonstrate knowledge and understanding in solving issues in regulation of food.
Catalogue Code: TH4172
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 406420218
Floating Credit: No
Audit Course: No
Course Needs: National