Catalogue Code: T2139
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Course Code: 406410208
Floating Credit: No
Course Needs: Global
Catalogue Code: T3154
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Course Code: 406410207
Floating Credit: No
Course Needs: Global
CO1: To review the strategies for efficiently managing Supply Chain Operations
CO2: To analyze and evaluate the contribution of supply chain strategy in the organization's success
CO3: To construct and recommend different approaches to implement supply chain
CO4: To discuss next generation supply chains
CO5: To review innovations in supply chain management
CO2: To analyze and evaluate the contribution of supply chain strategy in the organization's success
CO3: To construct and recommend different approaches to implement supply chain
CO4: To discuss next generation supply chains
CO5: To review innovations in supply chain management
Catalogue Code: T2181
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Course Code: 406410206
Floating Credit: No
Course Needs: Global
CO1: To understand the nature of services and its role in the economy.
CO2: To evaluate the service facility location variables.
CO3: To identify the process improvement and service quality of the service organizations.
CO4: To analyse the waiting lines and capacity & demand problems of service organizations.
CO2: To evaluate the service facility location variables.
CO3: To identify the process improvement and service quality of the service organizations.
CO4: To analyse the waiting lines and capacity & demand problems of service organizations.
Catalogue Code: TH4084
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Course Code: 406410205
Floating Credit: No
Course Needs: Global
Course Outcome(s):
By the end of this course, the students will be able to:
CO 1: formulate research questions and develop a sufficiently coherent research design
CO 2: assess the appropriateness of different kinds of research designs and methodology
CO 3: develop independent thinking for critically analysing research reports.
By the end of this course, the students will be able to:
CO 1: formulate research questions and develop a sufficiently coherent research design
CO 2: assess the appropriateness of different kinds of research designs and methodology
CO 3: develop independent thinking for critically analysing research reports.
Catalogue Code: T2890
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 4
No. of Hours: 60
Internal Marks: 120
External Marks : 80
Total Marks: 200
Primary Purpose of Course: Entrepreneurship
Course Code: 406410204
Floating Credit: No
Course Needs: Global
CO1: To study and demonstrate knowledge of core concepts of food safety and quality of foods To demonstrate knowledge to conduct risk assessments relevant to food industry
CO2: To study the certifications and accreditations in details
CO3: To critically evaluate relevant scientific literature in food safety developments and quality assurance and comprehend its scope and relevance in food based operations
CO2: To study the certifications and accreditations in details
CO3: To critically evaluate relevant scientific literature in food safety developments and quality assurance and comprehend its scope and relevance in food based operations
Catalogue Code: TH4169
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410203
Floating Credit: No
Course Needs: Global
Course Outcomes: COs
CO1: To study the methods of food preservation.
CO2: To identify and learn the novel techniques of food preservation.
CO3: To identify and understand the industry methods for the preservation of different foods.
CO4: To be able to have an understanding for development of new product by using preservation methods.
CO5: To unable to increase the shelf life of food by using different preservation techniques.
CO1: To study the methods of food preservation.
CO2: To identify and learn the novel techniques of food preservation.
CO3: To identify and understand the industry methods for the preservation of different foods.
CO4: To be able to have an understanding for development of new product by using preservation methods.
CO5: To unable to increase the shelf life of food by using different preservation techniques.
Catalogue Code: TH4890
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410202
Floating Credit: No
Course Needs: Global
CO1: To comprehend the fundamental fermentation science and technology as well as its practical implementation in the administration of food businesses. CO2 :To become familiar with fermenters, and types of fermentation. CO3: A comprehensive understanding of role of fermentation in food preservation CO4 : A comprehensive understanding of role of microorganism in fermented food and beverage development.
Catalogue Code: TH4889
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410201
Floating Credit: No
Course Needs: Global