FTL5CJ302-TECHNOLOGY OF FRUITS AND VEGETABLES

FTL5CJ 302-Technology of Fruits & Vegetables

25-FTL4CJ205-SPICES AND PLANTATION CROPS-SH

FOOD SAFETY,FOOD LAWS AND REGULATIONS

food processing and preservation

25FTL2CJ 102-Food Microbiology1

COURSE OUTCOME(CO)

1.To know the important genera of microorganisms associated with food and their characteristics. 

2.Apply the knowledge in the laboratory techniques to detect, quantify, and identify microorganisms in foods 

3.To gain knowledge on various methods of cultivation and identification of food microbes. 

4.Develop basic laboratory skills for the isolation, identification, and quantification of microorganisms in food samples 

5.Establish a comprehensive understanding about the concept of growth of microbes in food  

6.To Understand the  knowledge on history of microbiology 

25-FTL4CJ204-CEREALS PULSES AND OILSEEDS TECHNOLOGY-SH

25FTL6B15 - DAIRY TECHNOLOGY

Objectives  knowledge and experience to manufacture safety and high-quality dairy products

Learning Outcomes

• Lists the components of milk.

• Signify the importance of physico chemical properties of milk.

• Providing the importance of dairy processing technologies and equipment used.

• Make more knowledge on different types of market milk and fermented milk products

• Provide more information on CIP methods. 

25FTL3CJ 201-nutritional science-AT

COURSE OUTCOME
 1.Define the concept of health and nutrition
2.Discuss the micro elements, macro elements, vitamins and minerals in the food
3.Compare the nutrients supplied by the food
4.Test the relationship between diet and health and to changing food and nutritional attitudes
5.Developing supplementary nutrition program whenever necessary

25FTL1CJ101-FUNDAMENTALS OF FOOD TECHNOLOGY-HA

Know the relationship between 
food, nutrition and functional 
foods. 
To Remember the basic Food 
groups like cereals, pulses, 
oilseeds, fruits vegetables, 
spices, meat, fish, poultry, sea 
food, milk and dairy products. 
Apply the scientific method of 
enquiry as it relates to the 
measurement of sensory, 
chemical and physical properties 
of foods 

To develop an insight among the 
students about the existing 
modern techniques and their 
applications in food processing 
preservation.