Course Overview

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Course Outcomes

• Understand the basic terms related to nutrition.
• Understand and apply the practical knowledge of food preparations by selecting foods from different food groups.
• Understand and apply the concept of taste and smell threshold points, gelatinization etc.
• Helps to Prepare and design various preservation/processing technologies.
• Analyze the technological application of concepts on conventional Indian foods.

Course Overview

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Course Outcomes

• 1. Understand the basic terms related to nutrition and its correlation with human health.
• Understand the functioning of nutrients in details.
• Analyze the function of nutrients in terms of disease condition.
• Illustrate the types of disease and their treatments
• Analyze the symptoms of the deficiency disease

Course Overview

This is an introductory course for students with limited background in chemistry; basic concepts such as atomic and molecular structure, solutions, phases of matter, and quantitative problem solving will be emphasized with the goal of preparing students for further study in chemistry

Course Outcomes

• To impart knowledge on basics and equations related to Chemical Kinetics and Ionic Equilibrium
• To inculcate knowledge on atomic structure, different theories and equations related to classical and quantum chemistry.
• To make the students understand the periodic properties and HSAB theory including development of analytical skills

Course Overview

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Course Outcomes

• To understand the normal position, functional and cross sectional anatomy of various structures of the body
• To get a comprehensive knowledge on cell, organs and organ system and their function.
• The students will have insight knowledge about the different blood cells, different types of blood groups and blood coagulating factors.
• To have a basic knowledge on the gross structure of digestive system, respiratory and cardiovascular systems
• To have a descriptive knowledge on the gross structure of Musculo – skeletal -system and bones in the body.

Course Overview

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

Course Outcomes

• Gain information or knowledge from global level top universities
• Gain insights from different perspectives
• Exposure to different ways of learning platform

Course Overview

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Course Outcomes

Course Overview

The course describes the community nutrition, learn basic skills in the design, implementation, evaluation of assessing nutritional status, infection relationship and other national and international agencies in uplifting nutritional status. This course aims to identify types and forms of community nutrition, Global and food security programs.

Course Outcomes

• Familiarize with nutritional problems revealing among various communities in the society 2.
• Plan, implement and evaluate nutrition intervention programs to combat malnutrition.
• Understand on national and international agencies to uplifting nutritional status
• Enable to assess nutritional status of people/groups through different method of assessment.
• Different method of assessing nutritional status.

Course Overview

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Course Outcomes

• CO1: Explain diet therapy and the o.l.e of dietitian in healthcare.
• CO2:Apply the knowledge of dietary modification for weight management.
• CO3: Describe the importance of hospital diet in febrile condition.
• CO4: Implementtheknowledgeofnutritionindietmodificationforgastrointestinal tract disorders.
• CO5:Apply the knowledge of nutrition in diet modification for liver and biliary system problems.

Course Overview

The goal of the interdisciplinary course Food Preservation Technology is to educate students from a wide range of backgrounds, including those in the fields of Food Nutrition and Dietetics

Course Outcomes

• Provide complete knowledge of all the chemical additives used in foods and standards
• Analyze various heat processing methods and their effects on the nutritional aspects of food.
• Learn different classes of preservation.
• Evaluate the significance of preservative techniques food science and nutrition,
• Understand different preservation techniques and methods.

Course Overview

This course aims to enhance the confidence on public speaking by involving in various group activities, also learn the problem-solving skills using teamwork.

Course Outcomes

• Confidence in delivering speech.
• Skill on various types of activities using teamwork.
• Enhanced with problem solving skills.

Course Overview

MOOCS 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 field

Course Outcomes

Course Overview

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

Course Outcomes

• Gain information and knowledge from global level top universities.
• Gain insights from different perspectives.
• Get exposure to different ways of learning platforms.

Course Overview

The course includes various topics from designing the kitchen and work space, selection of equipment and maintenance, personal and finance management, food management, hygiene and sanitation to menu planning and food composition and nutritional values.

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 food service 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 within the food service industry.

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

The course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment.

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 covers the science of baking, the role of ingredients, and the interaction of elements and components and to train future bakery professionals, entrepreneurs, new product development personnel, and all those involved in maintaining quality systems.

Course Outcomes

• Understand the concept of bakery Science
• Discover the application of fats cookery.
• Analyze technologies used in chocolates
• Learn about the different techniques and equipment used in making bakery and confectionary products.
• Understand the functions of the raw ingredients used in products.

Course Overview

The purpose of this course is to Train the learners on Employability related communication to enhance the students’ performance during their group discussions and Personal Interviews. The combination of traditional lectures, power point presentations with other active teaching methodologies, such as group discussions, cooperative group solving problems, analysis of video scenes and debates will make them ready for their professional career.

Course Outcomes

• Practice of grammar will polish their writing skills.
• It will enhance their communication and interpretative skills.
• Introduction to behavioral skills, thoughts, and emotions will enable them to behave in a conscious and productive way.
• It will have a positive impact in their thought process and problem-solving skills

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 emotional.
• 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 is some of the facets of personality development and the outcomes of co-curricular activities.

Course Overview

This course is intended to provide a much-needed orientational input in value education to the young enquiring minds.

Course Outcomes

• To help the students appreciate the essential complementarily between 'VALUES' and 'SKILLS' to ensure sustained happiness and prosperity, which are the core aspirations of all human beings
• To facilitate the development of a Holistic perspective among students towards life and profession as well as towards happiness and prosperity based on a correct understanding of the Human reality and the rest of Existence. Such a holistic perspective forms the basis of Universal Human Values and movement towards value-based living in a natural way
• To highlight plausible implications of such a Holistic understanding in terms of ethical human conduct, trustful and mutually fulfilling human behavior and mutually enriching interaction with

Course Overview

It is to develop the social and soft skills and to promote a holistic development ofthe learners

Course Outcomes

• The students will be engaged in different activities headed under different clubs namely dance, music, photography, drama, literacy, etc.
• The students will participate in regular club activities like workshops, competitions as per their interest and hobbies.
• The students will be trained to represent ADTU in various inter university, state and national level competitions.
• The students will be given a platform to earn from invited experts in their respective fields.
• The students will get an exposure of 360 degree learning methodology considering the overall growth

Course Overview

It is a MOOCs course offered by Coursera which will teach students how to gain experience in managing documents and document collaboration.

Course Outcomes

• Learn new concepts from industry experts
• Gain a foundational understanding of a subject or tool
• Develop job-relevant skills with hands-on projects
• Earn a shareable career certificate

Course Overview

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

Course Outcomes

• Gain information or knowledge from global level top universities
• Gain insights from different perspectives
• Exposure to different ways of learning platform
• Gain exposure to writing and assess peer Reviews
• Gain knowledge on Hands-on training

Course Overview

The students will gain knowledge about academic and research growth from the experts

Course Outcomes

• To gain counselling in academic growth
• To gain counselling in research field
• To gain counselling in career growth

Course Overview

This course offers student learning by joining theory with experience with action. To help community through direct service which is meaningful and necessary. To empower students to help others, give of themselves, and enter into caring relationships with others.

Course Outcomes

• Study the community as a concept and the dynamic formation of its structures
• Gain insight regarding the health issues faced in the community and communities understanding of their own issues.
• Prepare material for health and nutritional awareness.
• Explain various national and international health organizations

Course Overview

This course introduces students to basic principles of nutrient metabolism of dietary components. Students will get to know the basic concept of diet therapy, different clinical condition and investigate how basic cellular and molecular processes are regulated by dietary components and how diet can influence overall human health and disease to improve human health and wellbeing

Course Outcomes

• Understand the different aspect of food nutrients and its affect in health and wellbeing
• Apply different aspect of diet modification and adaptations in diseases state
• Apply the knowledge onnutrition assessment and reassessment Correlate the importance of hospital diet
• Understanding the different aspects of nutrition diagnosis, nutrition intervention and monitoring and evaluation

Course Overview

Advanced Food Technology is an applied course designed to prepare students for further education and careers in food science and technology. This course covers advanced principles of food processing and preservation, characteristics and properties of food products by different evaluation techniques, food labeling and packaging principles. Upon completion of this course, proficient students will be able to pursue higher education, they may opt for industrial training program.

Course Outcomes

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

Course Overview

The course describes the community nutrition, learn basic skills in the design, implementation, evaluation of assessing nutritional status, infection relationship and other national and international agencies in uplifting nutritional status. This course aims to identify types and forms of community nutrition, Global and food security programs.

Course Outcomes

• Familiarize with nutritional problems revealing among various communities in the society
• Enable to assess nutritional status of people/groups through different method of assessment.
• Plan, implement and evaluate nutrition intervention programs to combat malnutrition.
• Understand on national and international agencies to uplifting nutritional status
• Different method of assessing nutritional status.

Course Overview

To bring social skills, intellectual skills, more values, personality progress and character appeal in students.

Course Outcomes

• Improve management skills.
• Develop personality.
• Improve self confident.
• Social skills and relationship building.
• Getting the innovative ideas of their own.

Course Overview

The course encourages a range of activities outside the regular curriculum intended to meet learner’s interest, These activities are aimed to develop the social and soft skills and promote a holistic development of the learners, Keeping in mind the 360 degree learning methodology the students are engaged in different activities headed under different clubs viz. Dance, music, photography, drama, literary etc., The students are encouraged to participate in regular club activities, workshops, competitions as per their interest and hobbies,

Course Outcomes

• The students will be engaged in different activities headed under different clubs namely dance, music, photography, drama, literacy, etc.
• The students will participate in regular club activities like workshops, competitions as per their interest and hobbies.
• The students will be trained to represent ADTU in various inter university, state and national level competitions.
• The students will get an exposure of 360-degree learning methodology considering the overall growth along with the academics.
• The students will be given a platform to earn from invited experts in their respective fields.

Course Overview

This course provide the concept of product development, study about steps involved in development of new products and quality control of the products.

Course Outcomes

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

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

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.
• To study about the different nutrient modification at different disease state.

Course Overview

To relate theoretical knowledge with its application in an industry. • To develop skills and techniques directly applicable to their careers. • To expose students to real work environment.

Course Outcomes

• Link academic theory to practice in their discipline.
• Acquire new learning through challenging and meaningful activities.
• Apply their knowledge , skills, experience to a work environment

Course Overview

To know about the concept of product development. To study about steps involved in development of new products and quality control of the products.

Course Outcomes

• Develop new products.
• Know about importance of quality control and food safety.
• To Know the public Demand

Course Overview

To know about the concept of entrepreneurship. To study about role and responsibilities of entrepreneur.

Course Outcomes

• To know about the concept of entrepreneurship.
• To be a good entrepreneur.
• Able to set an enterprise.

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

Course Outcomes

• To study about different metabolic and systemic diseases and nutrient drug interactions.
• 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.

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

Course Outcomes

• Understand the different aspect of food nutrients and interactions.
• Understand and apply different aspect of diet modification and adaptations in metabolic and
• To study about the different nutrient modification at different disease state.

Course Overview

This course will provide students an opportunity to gain knowledge and skill from a plan work experience in the chosen field (Hospital/ Food Industry)

Course Outcomes

• Apply appropriate work place behavior in a professional setting
• Demonstrate content knowledge appropriate to job setting
• Exhibit evidence of increase content knowledge, gain through practical exposure
• Describe the nature and function of the organization in which internship experience is carried out
• Evaluate internship experience in terms of personal educational and career need.