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: 406420220
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global