CO1: Summarize the history, legislation, regulation and safety evaluation of food additives, along
with their functional roles and potential toxicity in food applications. (Evaluate)
CO2: Categorize food additives used in food processing. (Analyze)
CO3: Explain the new technological developments in flavour production. (Analyze)
CO4: Interpret the chemistry and methods of flavour production. (Apply)
- Teacher: Pavithra ar
CO1: Analyze the interactions and functional roles of water and carbohydrates in food systems.
(Analyze)
CO2: Evaluate the structure, properties, metabolism, and enzymatic functions of proteins.
(Evaluate)
CO3: Assess the classification, properties, and metabolic pathways of lipids. (Evaluate)
CO4: Examine the significance of vitamins and minerals in the food industry. (Apply)
- Teacher: Priyanka P S
CO1: Discuss the status of fruit and vegetable production in India with importance to losses (Understand)CO2: Identifying different types of spoilage in fruits and vegetables. (Understand)CO3: Prepare various fruit and vegetable products. (Apply)CO4: Experimenting the various methods of preservation of fruits and vegetables (Apply)CO5: Analyse the processing of fruits and vegetables (Analyse)
- Teacher: Pavithra ar
CO 1: Understand the nutritional roles, dietary patterns, and the health implications of various food types and food groups.
CO2: Explain different types of adulterants and basic techniques to detect adulteration in commonly consumed food items.
CO3: Analyze the role of national and international food laws in ensuring food quality and consumer safety
- Teacher: akhila mp
Dairy Technology
- Teacher: Bavya E P
CO s
- Teacher: kavya varma
Knowlegde about sensort test methods
- Teacher: SherinMary Simon
CO1: Explain the functions, types, and safety concepts of food additives.
CO2: Interpret food additives based on their roles in food processing.
- Teacher: Priyanka P S