MSc FOOD TECHNOLOGY AND QUALITY ASSURANCE

Course

Outcome

FIRST SEMESTER

FQ010101

CO1: Elucidate the significant functional roles of organic foods, functional foods, nutraceuticals and speciality foods upon which more advanced and specialized knowledge can be built. (K2)

Introduction to Food Science & Technology

CO2: Summarize the different properties and uniqueness of foods.(K3)

CO3: Detail the principles and methods of food preservation and apply scientific methods independently(K4)

CO4: Explain flavour chemistry, food toxicology and the utilization of nutraceuticals against various diseases.(K5)

CO5: Describe the production process, laws and regulations related to manufacture and export.(K6)

FQ010102

Basic Biochemistry

CO1: Explain the classification, structure and functions of biomolecules((K1 &K2)

CO2:Analyze and study the biochemical properties of biomolecules(K4)

CO3:Explain the various metabolic pathways and its significance in human body(K3)

CO4: Articulate the process involved in photosynthesis and its application for the survival of plants(K4)

CO5:Relate the type of enzymes and its involvement in various biochemical pathways(K3)

FQ010103

Food Microbiology

CO1:Detail basic concept of food microbiology.(K1)

CO2: Illustrate various types of food preservation techniques employed in food industries.(K2)

CO3: Encapsulate about microbial genetics (K3).

CO4: Discuss about microbial spoilage in foods(K4)

CO5: Outline about different characteristics of microorganisms seen in food. (K5)

FQ010104

Food Chemistry

CO1: To acquaint various functional chemical constituents in food and to determine moisture content and water activity.(K2)

CO2: Explain the changes of carbohydrates during processing.(K4)

CO3: Summarize the relevance of protein and enzymes in food processing.(K5)

CO4: Determine the quality of fats and the changes occur during processing.(K4)

CO5: Explain the changes that happen to micronutrients during processing.(K5)

FQ010105

Biochemistry and Microbiology- Practical I

CO1: To throw light into various laboratory techniques (K2)

CO2: To acquire an elementary knowledge on different principles that are important in the area of Biochemistry & Microbiology.(K3)

CO3: Estimation of major macromolecules present in the biological sample qualitative and quantitative methods(K2)

SECOND SEMESTER

FQ010201

Food Engineering

CO1: Explain the units and dimensions of various parameters used for processing food.(K1)

CO2: Discuss the mechanism of thermal processing of foods.(K2)

CO3: Elaborate on the principle and working of the liquid transport system.(K3)

CO4: Describe the principles and methods of refrigeration and freezing.(K4)

CO5: Explain the unit operations used in the food industry and to scale up laboratory methods to the manufacturing process.(K6)

FQ010202

Food Analysis and Instrumentation

CO1: Describe the Principles underlined in various techniques of food analysis.(K1)

CO2: Summarize and apply techniques of carbohydrate analysis.(K2)

CO3: Understand and appreciate the analysis techniques of lipids and moisture in food(K3)

CO4: Explain the theoretical principles and applications of protein analysis.(K4)

CO5: Explain the theoretical principles and applications of analysis of vitamins and minerals(K4)

FQ010203

Food Preservation Technology

CO1: Describe the Principles underlined in food spoilage.(K2)

CO2: Describe the principles of various methods of food preservation by heat treatment(K3)

CO3: Describe the principles of food preservation by low temperature treatment(K4)

CO4: Learn the effects of preservation by moisture removal(K5)

CO5: explain the potential food preservation methods and application of food preservation methods in the food industry.(K6)

CO1: Discuss the basics on food additives used during food processing.(K2)

FQ010204

CO2: Identify the types, merits and demerits of various additives.(K3)

Food Additives & Packaging Technology

CO3: Detail about the materials used for various packaging and explain the testing methods used in packaging.(K4)

CO4: Demonstrate different types ofPackaging techniques and enumerate the novelpackaging technology(K6)

CO5: Determine the impact and risk of food adulteration(K5)

CO1: Describe basic concept of Quality control and quality assurance(K1)

CO2: Understand the risk assessments procedure for the food sector and explain different methods employed for hazard identification and control(K2)

FQ010205

CO3:    Explain    on    pre-requisite    programs employed in food industry(K3)

Food Quality Assurance and Management

CO4: Illustrate various types of quality management systems used in food industries.(K4)

CO5: To illustrate the assessment of food quality, hazards impending the food safety and regulation implemented to assure food quality(K6)

FQ010206

Food Additives & Food Preservation Practical II

CO1: Provide knowledge on various methods used for analysis of additives in food.(K2)

CO2: Gain practical skill in packaging (K3)

CO3:       Evaluate       the       efficiency       of packaging.(K5)

 THIRD SEMESTER

FQ010301

CO1: Explain the structure, composition and different processing techniques of cereals, pulses and oilseeds (K1)

CO2: Discuss the traditional and modern techniques of grain processing (K2)

CO3: Elaborate on the principle and working of different equipment (K3)

CO4: Describe the methods of parboiling, drying and milling techniques(K4)

CO5: Explain the unit operations used in the food industry (K6)

Technology of Cereals, Pulses and Oil Seeds

FQ010302

CO1: Elucidate the nutritional significance of fruits, its health benefits, antinutritional and toxic factors present in fruits and stability of nutrients in fruits (K2)

CO2: Summarize the maturity, ripening and harvesting of fruits and vegetables (K3)

CO3: Detail the Packing house operations and storage and apply scientific methods independently(K4)

CO4: Explain the Processing of fruits and vegetables (K5)

CO5: Describe the emerging trends in minimal processing of fruits and vegetables (K6)

Technology of Milk, Meat, Poultry and Fish

FQ010303

Technology of Fruits and Vegetables

CO1: Elucidate a knowledge on the composition, nutritive value and uses of dairy and flesh foods (K2)

CO2: Summarize the poultry processing and poultry meat products. (K3)

CO3: Detail about the processing and utilization of each food related to Indian and Continental cuisine and apply scientific methods independently(K4)

CO4: Explain the Structure and composition of

meat, its nutritive value, abattoir practices, slaughter methods and its products (K5)

CO5: Describe the nutritional composition and methods of preserving fish (K6)

FQ010304

Food Analysis-Practical III

CO1: Examine the principles of analyzing methods for food composition (K1)

CO2:Calculate the preparation and standardization of each reagents involved in n the each methods (K2)

CO3: Demonstrate the each experiments involved in estimation of food products (K3)

CO4: Correlate the application and innovation of specified methods in food field (K4)

ELECTIVE PAPERS

ELECTIVE C

FQ820301

Sensory Evaluation and Product Development

CO1: Explain the e fundamental aspects of sensory science (K1)

CO2: Discuss the sensory evaluation techniques and requirements of food (K2)

CO3: Elaborate on the principle and working of different instruments for the sensory measurements (K3)

CO4: Describe the methods of Product Development ad plant layout (K4)

CO5: Explain the unit application of sensory evaluation used in the food industry (K6)

FQ820302

Food Sanitation and Hygiene

CO1: Enumerate the principles and methods of sanitation in the food industry (K1)

CO2: Discuss about the various types of Sanitation techniques applicable in the food industry (K2)

CO3: Explain food hygiene, sanitation and safety during food processing Unit operations (K3)

CO4: Correlate the application of sanitation operations in different food industries (K4)

FOURTH SEMESTER

ELECTIVE C

FQ820403

By Product Utilization and Waste Management

CO1: Elucidate the different types of wastes in food industry (K2)

CO2: Summarize the different characterization of waste in food industry (K3)

CO3:    Detail    about    the    different    effluent treatment methods (K4)

CO4: Explain the Waste utilization of agro industries (K5)

CO5: Describe the Waste utilization of animal

and marine product industries (K6)

FQ010404

Food Processing & Sensory Evaluation- Practical IV

CO1 Students will acquire the knowledge of basic principles of dehydration and prepare dried products using mechanical driers(K3) CO2 They will understand the preparation of jam using Pearson’s Square method(K2)

CO3 Students will gain knowledge in the preparation of jelly using pectin rich fruits and calculate the acidity and TSS using Pearson’s Square method(K3)

CO4 They will learn about the preparation of RTS and Squash by using Pearson’s square method(K5)

CO 5 They will be able to prepare candy ,fruit preserve, tomato puree, tomato ketchup and Intermediate moisture food products and the developed products were subjected to sensory

evaluation(K1&K6)

FQ010405

Project Evaluation

CO1: Formulate clear and concise research questions or hypotheses that address a specific problem or gap in knowledge within their field of study. (K6)

CO2: Demonstrate the ability to conduct a comprehensive literature review, critically analyze existing research, and identify key theories, methodologies, and findings relevant to their research topic. (K4)

CO3: Apply appropriate research methodologies and data collection techniques, including experimental design, surveys, interviews, or case studies, to address their research questions effectively. (K3)

CO4: Collect and analyze data using relevant statistical or qualitative analysis tools, interpret results, and draw meaningful conclusions from their research findings. (K4)

CO5: Effectively communicate their research findings through written reports, oral presentations, and visual aids, considering the clarity, organization, and persuasiveness of their work. (K5)

CO6: Critically reflect on the strengths and limitations of their research, consider its broader implications, and propose directions for future research or applications in their field. (K5)

FQ010406

Course Viva-Voce

CO1: Analyze and justify biochemical concepts and provide evidence for their viewpoints(k4) CO2: Apply biochemical knowledge to problem solving to propose solutions, hypotheses, or experimental approaches(k6)

CO3: Synthesize multidisciplinary knowledge by integrating knowledge from various disciplines to address questions or solve problems effectively(k6)

CO4: Defend research methodology and results by evaluating the validity of their experimental approaches, the quality of data obtained, and the significance of their findings(k6)

CO5: Communicate scientific knowledge effectively creating clear and coherent explanation and present their ideas in a well-

structured and concise manner(k5)