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: 406420223
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: National