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: 4
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