Course Overview

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Course Outcomes

Course Overview

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Course Outcomes

Course Overview

Food science is a multidisciplinary field that applies principles from chemistry, biology, physics, and engineering to study the nature of food. It encompasses the production, processing, preservation, transportation, and consumption of five food groups

Course Outcomes

• Discuss the fundamentals of food and nutrition and cooking methods.
• Explain the structure, composition and nutritive value of cereals and starch
• Explain the nutritional aspect, selection, preparation, and application of pulses, nuts and oilseeds and its toxic constituents
• Explain the nutritional importance, storage and cooking techniques and changes during cooking of vegetables and fruits
• Summarize the culinary role, nutritive value of sugar, fats and oil and the key processes like caramelization, hydrolysis and crystallization.

Course Overview

This course is designed to provide a comprehensive understanding of the human body, from its cellular components to complex organ systems. It will delve into the structural and functional aspects of various body systems, enabling students to appreciate the intricate interplay between different parts of the human body.

Course Outcomes

• Recognize the functional and cross sectional anatomy of various structures of the body. Gain comprehensive knowledge on cell, organs and organ system and their function.
• Explain different blood cells, different types of blood groups and blood coagulating factors.
• Discuss the gross structure of digestive system, respiratory and cardiovascular systems
• Have a descriptive knowledge on the gross structure of Musculo – skeletal -system and bones in the body.
• Have a descriptive knowledge on the gross structure of Musculo – skeletal -system and bones in the body.

Course Overview

This course gives a detailed description of atomic structure, different theories related to it and the knowledge of classical and quantum chemistry.

Course Outcomes

• Understand the order of the rate law equation, then characterize the "half-life" and temperature dependency of reaction rates using the Arrhenius equation.
• Explain the concepts of electrochemistry, electrochemical cells, acids/base, pH, buffers and solubility
• Illustrate atomic structure, Heisenberg Uncertainty principle, Quantum mechanics and Schrodinger wave equation.
• Elucidate the concepts of chemical bonding, periodic properties.
• Explain the different types of organic reactions along with their mechanisms, organic molecules and their stereochemistry.

Course Overview

This course is designed to provide a comprehensive understanding of the principles of nutrition and their impact on human health. It will explore the essential nutrients, their functions, and the recommended dietary intakes to maintain optimal health.

Course Outcomes

• Learn the basic terms related to nutrition and its correlation with human health.
• Discuss the requirement of energy and the importance of carbohydrate
• Discuss the classification, function and requirement of protein in human health
• Explain the classification, function and requirement of fat in human health
• Analyze the physiological role of vitamin,mineral and water in human health, effect of deficiency and excess.

Course Overview

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Course Outcomes

Course Overview

This course will help to develop social and soft skills and to promote the holistic development of the learners.

Course Outcomes

• Acquire skills to get engaged in different activities headed under different clubs namely dance, music, photography, drama, literacy, etc.
• Acquire skills to participate in regular club activities like workshops, and competitions as per their interest and hobbies.
• Develop skills to get trained to represent ADTU in various inter-university, state, and national-level competitions.
• Acquire certain skills from invited experts in their respective fields.
• Exposure to 360-degree learning methodology considering the overall growth along with the academics.

Course Overview

This course will introduce the students the details of food groups, to study the structure and nutritional composition of meat products and to learn the health benefits of Spices and Condiments and their use in Indian recipe

Course Outcomes

• Understand composition & nutritional importance of milk and milk products
• Understand Structure, composition, nutritive value of egg
• Learn and understand the different kinds of meats are used to eat
• Learn the proper storage method of poultry and fish
• Understand the importance of Spices and Condiments and apply the knowledge in food preparations.

Course Overview

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Course Outcomes

Course Overview

The course will help the students to understand how this metabolism takes place in co-relation with the nutrients of the food.

Course Outcomes

• Discuss the basic metabolic reaction of the body.
• Apply the knowledge of enzymes in terms of their structure, classification, properties and metabolic processes.
• Analyze the various classes of lipids and correlate their catabolic and anabolic pathways
• Demonstrate the ability to assess fluid, electrolyte, and acid-base balance and to make informed clinical management strategies during imbalance.
• Explain the importance and clinical manifestations of hormones and their associated imbalances and disorders

Course Overview

Co-curricular refers to activities, programs, and learning experiences that complement, in some way, what students are learning in school i.e., experiences that are connected to or mirror the academic curriculum.

Course Outcomes

• Develop various domains of mind and personality such as intellectual development.
• Develop various domains of mind and emotions.
• Develop various domains of mind and social development, moral development, and aesthetic development.
• Develop enthusiasm, and Energetic, Positive thinking personality development and the outcomes of co-curricular activities.
• Develop positive thinking which is the facet of personality development and the outcomes of co-curricular activities.

Course Overview

This course will help to develop social and soft skills and to promote the holistic development of the learners.

Course Outcomes

• Acquire skills to get engaged in different activities headed under different clubs namely dance, music, photography, drama, literacy, etc.
• Acquire skills to participate in regular club activities like workshops, and competitions as per their interest and hobbies.
• Develop skills to get trained to represent ADTU in various inter-university, state, and national-level competitions.
• Acquire certain skills from invited experts in their respective fields.
• Exposure to 360-degree learning methodology considering the overall growth along with the academics.

Course Overview

This course delves into the intricate relationship between rural societies, gender dynamics, and agricultural practices. It explores the social, economic, and cultural factors that shape rural communities, with a particular focus on gender roles, inequalities, and empowerment.

Course Outcomes

• Understand the complex social structures and institutions in rural areas, including caste, class, and kinship systems.
• Analyze the traditional and evolving gender roles and relations in rural societies, particularly in agriculture.
• Identify and critically examine the gender-based inequalities prevalent in rural areas, including access to resources, decision-making power, and opportunities.
• Evaluate various rural development theories and practices, with a focus on gender-sensitive approaches.
• Assess the impact of government policies and development programs on rural communities, particularly women farmers.

Course Overview

MOOCS II is provided through Coursera Platform, which is an online course where students are allowed to take course/courses per semester on the basis of the hours with relevance to the credit and the courses are provided from the international universities across the world. During the courses, students have to submit assignments, quizzes.

Course Outcomes

• Grasp the concept of social change, its drivers, and the role of individuals and communities in shaping it.
• Recognize pressing social issues and challenges in local and global contexts.
• Develop critical thinking skills to analyze the root causes and complexities of social problems.
• Learn about diverse approaches and strategies for addressing social issues, including social innovation and entrepreneurship.
• Recognize the potential of technology to amplify social impact and drive positive change.

Course Overview

Field-Based Learning and Community Services is a hands-on course designed to integrate academic learning with real-world community engagement. Students will collaborate with local organizations to address community needs, applying theoretical knowledge to practical challenges. Through this experiential learning, students will develop a deep understanding of societal issues, build civic responsibility, and cultivate skills in problem-solving, communication, and teamwork.

Course Outcomes

• Apply academic concepts in real-world settings to address community challenges and provide meaningful service.
• Demonstrate critical thinking and problem-solving skills by developing solutions tailored to community-specific needs.
• Collaborate effectively with diverse community members and organizations, fostering partnerships and building networks for future community engagement.
• Reflect on personal growth and civic responsibility, identifying how their contributions impact both the community and their own development.

Course Overview

The course will help the students to know about microbiology, food contamination and food spoilage; food safety rules and regulations and microbiological risk assessment.

Course Outcomes

• Understand about different microorganisms: bacteria, fungi, algae, virus etc.
• Understand contamination and spoilage of food and water.
• Analyze the importance of food microbial spoilage.
• Understand the various techniques for enumeration and control of microorganisms in food.
• Learn about the food safety rules and regulations and microbiological risk assessment.

Course Overview

The course includes various topics including the methods and techniques involved in food production, processing, preservation, packaging, labeling, quality management, and distribution.

Course Outcomes

• Understand the processing technology of cereals, pulses, fruits and vegetables etc.
• Use different Preservation techniques.
• Illustrate different preservation method
• To gain a practical and theoretical training on the conversion of raw agricultural produce into processed goods.
• Understand about different types of packaging based on shelf-life of food products and intermediate raw materials.

Course Overview

The course includes introduces the structural and functional characteristics of macronutrients (carbohydrates, lipids, proteins), dietary fibre and vitamins in food consumed by humans.

Course Outcomes

• Understand the basics metabolic reaction of the body.
• Give them a clear picture of the biochemical Parameters of the body in normal and disease condition.
• Correlate the food biochemistry in relation to diseases condition.
• Understand the chemical characteristics of different classes of nutrients with reference to their physical properties.
• Understand the processes of digestion, absorption and metabolism of the macronutrients and micronutrients in the context of different meals.

Course Overview

Students will be able to apply their knowledge of food preservation techniques to develop innovative food products with extended shelf life and improved quality.

Course Outcomes

• able to explain the factors that contribute to food spoilage, including microbial growth, enzymatic activity, and chemical reactions.
• List and describe different methods of food preservation, such as low-temperature processing, high-temperature processing, drying, canning, fermentation, and chemical preservation.
• Explain how different preservation techniques affect the nutritional value, sensory properties (taste, texture, color), and safety of food.
• Apply various food preservation techniques in laboratory settings or food processing environments, following safe and hygienic practices.
• Assess the effectiveness of different preservation techniques in maintaining food quality and safety through sensory evaluation, microbial analysis, and shelf-life studies.

Course Overview

This course focuses on positive psychology which is a relatively new branch of psychology that aims to understand, test ,discover and promote the factors that allow individuals and communities to thrive.Positive psychology is based upon 3 primary concerns positive emotions, positive individual traits and positive institutions.

Course Outcomes

• To understand the meaning and significance of positive psychology as a science
• To comprehend specific human strengths such as optimism, resilience, hope & flow.
• To develop an understanding of ways of empowering people through the cultivation of these strengths.
• Identify the emerging paradigms of positive psychology.
• Apply the knowledge and theoretical basis of positive psychology in understanding how to live more satisfying lives.

Course Overview

The course will help the student to understand how to establish a food service industry and making available hygienically prepared, wholesome and nutritious food to the consumers.

Course Outcomes

• Understand different food service system.
• Understand Quantity food preparation, Menu planning, Standardization of recipe and portion sizes.
• Understand about financial and personnel management in foods ervice institutions
• Understand about establishing a food service industry and making available hygienically prepared, wholesome and nutritious food to the consumers.
• Understand about professional behaviours expected with in the food service industry.

Course Overview

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Course Outcomes

Course Overview

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Course Outcomes

Course Overview

The course outcomes for a Food Technology program typically aim to equip students with the knowledge and skills necessary to succeed in the food industry

Course Outcomes

• Understand the processing technology of dairy, extruded and irradiated food.
• Understand the different preservation techniques
• Learn different packaging materials and techniques.
• Learn appropriate techniques and skills on thermal processing
• Food quality evaluation techniques

Course Overview

The course provides sciences behind bakery product and basic functions of all the ingredients used in different products

Course Outcomes

• Demonstrate proficient use of measuring and weighing techniques
• Master fundamental mixing methods and their applications.
• Successfully bake a variety of basic baked goods with consistent quality.
• Identify and troubleshoot common baking problems
• Apply knowledge of baking principles to create a variety of baked goods with varying levels of complexity

Course Overview

The course is designed to provide in-depth knowledge and practical skills for healthcare professionals, particularly registered dietitians, to enhance their ability to assess, diagnose, and manage complex nutritional issues.

Course Outcomes

• Understand the different aspect of food nutrients and interactions
• Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state
• Understand glycemic index and glycemic load that can be applicable to lower blood glucose level
• Apply the correlation of food consumption pattern during diseases condition
• Acquired the knowledge of therapeutic medications for specific diet

Course Overview

To study about steps involved in development of new products and quality control of the products. Reflect on the role of food trends in the new product development process Design a food product through the application of knowledge of food ingredients and This course focused on the development and production of food products, with a strong emphasis on quality, safety, and regulatory compliance.

Course Outcomes

• Develop novel nutrient dense food products
• Interpret the importance of quality control and food safety.
• Discover different packaging material
• Acquired knowledge on the techniques of food development
• Learn different government scheme and regulations for food safety

Course Overview

This course is designed to nurture and develop entrepreneurial skills, mindset, and knowledge. It equips individuals with the necessary tools to identify opportunities, create innovative solutions, and launch successful businesses.

Course Outcomes

• Learn about key concepts of entrepreneurship and its application in the product development
• Engage with a range of entrepreneurs to deliver creative and sustainable solutions to Specific problems Learn about emerging entrepreneurs and design creative strategies for pursuing, exploiting and further developing new opportunities Learn about key concepts under pinning innovation and the issues associated with developing and sustaining innovation within organizations Learn about issues associated with securing and managing financial resources in new and established organisations; respond po
• Learn about key concepts under pinning innovation and the issues associated with developing and sustaining innovation within organizations
• Learn about issues associated with securing and managing financial resources in new and established organisations; respond positively and effectively to problems in unfamiliar contexts

Course Overview

This course is designed to provide healthcare professionals, particularly registered dietitians, with the knowledge and skills necessary to effectively counsel and care for patients with diverse nutritional needs.

Course Outcomes

• Understand the principles and procedures of diet counseling and the role of the counselor.
• Give them a clear picture of influence of lifestyle on health and wellbeing.
• Analyze how acute and chronic illness affects the emotional, psychological well being and behavior of the individuals.
• Evaluate the significance of dietitian in modifications of therapeutic diet
• Learn the techniques and skill of dietitian

Course Overview

This course delves into the intricate relationship between agriculture, economic systems, and the natural environment. It explores how these three elements interact to shape our world, from local food production to global trade and climate change.

Course Outcomes

• Understand the diverse agricultural systems, including traditional, industrial, and sustainable farming practices.
• Grasp fundamental economic concepts like supply and demand, market structure, and cost-benefit analysis as applied to agriculture.
• Comprehend ecological principles, including biodiversity, ecosystem services, and climate change.
• Analyze agricultural policies, trade agreements, and international institutions that shape agricultural practices.

Course Overview

The students will learn the nutritional requirements at different stages from infancy to adolescence and the recommendations/guidelines of expert groups

Course Outcomes

• Understand the specific needs of children and the effects of various diseases on nutritional status and nutritional requirements at these stages of the life cycle.
• Understand the specific needs of elderly and the effects of various diseases on nutritional status and nutritional requirements at these stages of the life cycle
• Analyze for recommend / provide appropriate nutritional care based on pathophysiology, prevention/ and treatment of the various diet-related disorders/diseases
• Learn the significant relationship between the feeding of nutrients in old age
• Learn the significant relationship between the feeding of nutrients in infant

Course Overview

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Course Outcomes