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: 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: 406420221
Floating Credit: No
Audit Course: No
Course Needs: National