CO1: To families students with the different food analysis techniques
CO2: To families students with the different assays used to evaluate the food quality attributes
CO3: In-depth understanding of fundamental principles of food analysis and instrumentation
CO4: Demonstration expertise in handling different food analysis instrumentations
CO2: To families students with the different assays used to evaluate the food quality attributes
CO3: In-depth understanding of fundamental principles of food analysis and instrumentation
CO4: Demonstration expertise in handling different food analysis instrumentations
Catalogue Code: TH4885
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 4
No. of Hours: 95
Internal Marks: 120
External Marks : 80
Total Marks: 200
Course Code: 406410307
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To study application of types of nutraceuticals and functional foods in patient care
CO2: To investigate and evaluate relevant scientific literature in functional foods and
demonstrate comprehension of its scope and relevance in nutrition process.
CO2: To investigate and evaluate relevant scientific literature in functional foods and
demonstrate comprehension of its scope and relevance in nutrition process.
Catalogue Code: T4764
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: 406410306
Floating Credit: No
Audit Course: No
Course Needs: Global
The course objectives of Food Business Management and Entrepreneurship Development typically aim to equip students with the knowledge, skills, and abilities needed to succeed in the food industry, particularly in entrepreneurial and managerial roles.
CO1: Develop Entrepreneurship and Management Skills
CO2: Problem-Solving and Decision-Making
C03: Leadership Development.
C04: To understand the market growth and demand
C05: Regulatory and Legal Knowledge
CO1: Develop Entrepreneurship and Management Skills
CO2: Problem-Solving and Decision-Making
C03: Leadership Development.
C04: To understand the market growth and demand
C05: Regulatory and Legal Knowledge
Catalogue Code: TH4883
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Primary Purpose of Course: Entrepreneurship
Course Code: 406410305
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To provide the comprehensive knowledge of legal frameworks
CO2: Ability to analyse the national and internal national food laws
CO3: Awareness of food fraud, adulteration, and legal requirements
CO4: In-depth understanding of food safety, quality, and standards
CO5: Comprehensive understanding of the food auditing system
CO2: Ability to analyse the national and internal national food laws
CO3: Awareness of food fraud, adulteration, and legal requirements
CO4: In-depth understanding of food safety, quality, and standards
CO5: Comprehensive understanding of the food auditing system
Catalogue Code: TH4893
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 4
No. of Hours: 60
Internal Marks: 120
External Marks : 80
Total Marks: 200
Course Code: 406410304
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Students will evaluate the need of Cold chain Management for agricultural
and allied products.
CO2: Students will formulate design and operation of a commercial cold chain for agro based products.
CO3: Students will Seek business opportunities in Cold chain Management by analysis of the industry "s growth prospects
and allied products.
CO2: Students will formulate design and operation of a commercial cold chain for agro based products.
CO3: Students will Seek business opportunities in Cold chain Management by analysis of the industry "s growth prospects
Catalogue Code: T2897
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: 406410303
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To apply the knowledge of journalism and write articles on food and drink for digital and print publication
CO2: To develop ideas for social marketing of developed food and beverage products
CO2: To develop ideas for social marketing of developed food and beverage products
Catalogue Code: TH4175
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 100
External Marks : 40
Total Marks: 100
Primary Orientation of the Course: Human Values
Course Code: 406410302
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To analyze and evaluate export potential for agricultural commodities
CO2: To explore business opportunities in new countries for export of agricultural commodities.
CO2: To explore business opportunities in new countries for export of agricultural commodities.
Catalogue Code: T2364
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Primary Purpose of Course: Entrepreneurship
Course Code: 406410301
Floating Credit: No
Audit Course: No
Course Needs: Global