Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

The key topics that are covered in the course food microbiology is food safety focuses on the disease-causing microorganism and their toxins which may contaminate the food as well as possible role of microorganisms to ensure the public safety.The course also covers principles of Food Preservation, Foods and Enzymes Produced by Microorganisms, Food Sanitation, control and Inspection.

Course Outcomes

• 1. Understand the different principles of food safety.
• 2. Give them a clear picture of role in food preservation and food spoilages.
• 3. Apply the knowledge of microbiology on food product development
• 4. Know about principles of Food Preservation by using different methods
• 5. Acquire knowledge on food safety enforcement and control agencies

Course Overview

Understanding the regulation utilization of the micronutrients (mineral and vitamins) within the body. The topics will include Micronutrient digestion, absorption, and transport, and the integrated nature of physiological and biochemical aspects of metabolism in health and disease will be stressed. Moreover requirements and dietary guidelines (International & National) and deficiency diseases/disorders for all the macronutrients will also be covered in this course.

Course Outcomes

• 1. Acquire knowledge on different micronutrient.
• 2. Learn about different micronutrient deficiency and the related causes
• 3. Understand the program and policies in connection to food and health
• 4. Understand interaction with other nutrients
• 5. Acquire knowledge on water and electrolyte balance

Course Overview

The course will includes topics such as Biochemistry behind chromosomal disorders, Free radicals and reactive oxygen, Free radicals and reactive oxygen and Biochemical aspects of some vital components. Laboratory work includes biochemical laboratory techniques such as application of specific topics described above, and analysis of data from laboratory experiments.

Course Outcomes

• 1. Understand the basics metabolic reaction of the body.
• 2. Give them a clear picture of the biochemical Parameters of the body in normal and disease condition
• 3.Understand biochemistry behind chromosomal disorders
• 4. Gain knowledge of biochemical alteration in deficiency disorders
• 5. Understand biochemical aspects of some vital components

Course Overview

The course provides key knowledge about nutrition throughout the life cycle; assessment of nutritional status and nutrition education & health promotion. The course also include topics like Nutrition and national development, national nutritional policy.

Course Outcomes

• 1. Understand the different aspects of community health.
• 2. Give them a clear picture of importance of health programs polices related to maternal and child health
• 3. Apply the knowledge of nutrition science to human health across the life span.
• 4. Comprehend the knowledge on nutritional problems and complications on community level
• 5. Learn about nutritional programmes running in global as well as in India

Course Overview

This course offers an overview of research methodology including basic concepts employed in quantitative and qualitative research methods. Includes computer applications for research.

Course Outcomes

• CO1: Students will have basic knowledge of research methods
• CO2: Students will gain the knowledge of research methodology.
• CO3: Students will be able to gain the skill questionnaire development. Students will be aquire the knowledge of basic report/ dissertation/ procedures

Course Overview

The course includes how key nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) affect health, disease, energy balance, and weight control.

Course Outcomes

• 1. To provide comprehensive overview of the scientific and technical aspects of food packaging.
• 2. Understand packaging machinery, systems, testing and regulations of packaging
• 3. Develop comprehensive understanding of different packaging tests as per product requirements
• 4. Acquire knowledge on importance of selective packaging related to food products
• 5. Learn effect of various environmental factors on the shelf-life stability of food in terms of different packaging

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

This course provides opportunity to develop competence in the scientific foundation of nutrition practice. It also deals with up-todateandrecentnutritionaltopics,metabolicprocesseswhichinvolveessentialdietarycomponents;methodsofevaluatingnutritionstatus

Course Outcomes

• 1. Understanding the concept of advanced techniques in nutrition
• 2. Illustrate a clear picture about food additives, food fortification and food enrichment
• 3. Deliver indepth knowledge on and metabolic role of various nutrients and their interactions in human nutrition
• 4. Analyzethepharmacologicalactionsofnutrientsandtheirimplications.
• 5. Acquired knowledge on recent advances in nutrition and apply nutritional knowledge in various aspects like sports nutrition, space nutrition, seaoyage, emergency care etc.

Course Overview

This course provides the students about the knowledge and techniques for an entrepreneurs and marketing skill

Course Outcomes

• 1. Understand the concept of development of various food products
• 2. Learn about recipe standardization and evaluation of sensory characteristics of food
• 3. Understand shelf-life stability of food products and application of various packaging methods
• 4. Analyze concept of marketing of food products
• 5. Evaluate the project creation process

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

The course will cover general concerns in research ethics as well as research ethics issues that may be specific to the candidate's own research. The general topics covered in the form of lectures are: Academic integrity including plagiarism, self-plagiarism. Research data and result bias, manipulation ,and fabrication.

Course Outcomes

• To be able to describe and apply the theories and methods in ethics and research ethics
• To acquire an overview of important issues in research ethics, like responsibility for research, ethical vetting, and scientific misconduct
• To acquire skills of presenting arguments and results of ethical inquiries.
• To be able to Identify the concepts and procedures of sampling, data collection, analysis and reporting

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

• 1. Develop competence in writing and abstracting skill
• 2. Learn to write literature and review
• .3. Develop competence in Project proposal
• 4. Acquired the knowledge to conduct scientific project
• 5. Analyze the significant aspect of scientific project

Course Overview

Thiscourseprovidesthestudentstostudytheroleoffoodandnutritioninthemanagement of various diseases and life cycle stages. Modifications of normal eating patterns using practice based evidence in nutrition will be utilized

Course Outcomes

• 1. Understand the roles and responsibilities of a dietician and importance of counseling
• 2. Learn and understand to plan different hospital diet and routes of feeding
• 3. Learn and apply various aspects of diet modification and adaptations in clinical conditions
• 4. Apply the importance of therapeutic diet in metabolic disease state
• 5. Evaluatethesignificanceinthemodificationsofdietinvariousdiseases of the GI tract.

Course Overview

The course covers the application of dietary modifications inthetreatment,managementandpreventionofdiseaseconditionsdiscussedinDietandDisease

Course Outcomes

• 1. Understand various aspects of food, nutrient, and drug interactions.
• 2. Understand and apply dietary changes and adaptations in metabolic and systemic disease state
• 3. Analyze and understand different diets for hepatic and pulmonary conditions
• 4. Understand nutritional management in conditions of the renal system
• 5. Apply therapeutic intervention and holistic management for conditions of the neurological system and inbornerrormetabolism

Course Overview

The student will study about different aspect of Food Science and processing and the application of principles of food science in product development.

Course Outcomes

• Understand the different application of food science in food production and packaging .
• Give them a clear picture of recent trends and advancement in food science and technology.
• Learn different food standard and regulations governed by Indian government
• Develop nutrients dense food products
• Analyze different techniques and skill for detecting food adulteration.

Course Overview

This course will explore the newest frontiers in nutrition and learn how to apply nutrition principles to their own food choices. Solidly based on science, this course will help you to understand how key nutrients(carbohydrates, lipids, proteins, vitamins, minerals, and water)affect health, disease, energy balance, and weight control.

Course Outcomes

• 1. Understand the different applications of food science and technology and learn about the constituents of food
• 2. Acquire knowledge on advanced technologies used in food processing
• 3. Illustrate a clear picture of different techniques and tools in quality evaluation of food
• 4. Acquired knowledge on different packaging material
• 5. Evaluate the significance of recent food trends

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes

Course Overview

.

Course Outcomes