Course Outcomes

1	FSTCOO1	Introduction to Food Science	CO1	Able to gain Knowledge of food science, food groups, food pyramid and balanced diet.
			CO2	Understand different cooking methods.
			CO3	Able to know macro and micro constituents of cereals and pulses using additional OE resources available in the internet using modern ICT tools.
			CO4	Discuss the ways to derive maximum benefits from food resources and their relationship to health.
2	FSTCOO2	Practical I: Introduction to Food Science	CO1	Understand the cooking techniques that preserve macro and micro constituents of food effectively.
			CO2	Describeenzymatic reactions that takes place in fruits and vegetables and understand preventive techniques.
3	FSTCOO3	Basic Nutrition	CO1	Understand basic nutrition that are present in food resources and their recommended dietary allowances using additional OE resources available in the internet using modern ICT tools.
			CO2	Attain Knowledge of functions and sources of proteins, fats and their contribution towards physical fitness.
			CO3	Know the importance of minerals and vitamins and their role in physical fitness.
			CO4	Describe the nutrients in food sources that supply energy needs for body development.
4	FSTCOO4	Practical Paper II: Basic Nutrition	CO1	Able to calculate nutritive values of various food resources using additional OE resources available in the internet usingmodern ICTtools.
			CO2	Describe the techniques to produce and promotedifferent types of economically viable nutritive food items.
5	FSTC009	Nutrition theraphy-I	CO1	Observe the objectives of meal planning and discuss nutritional changes and requirement during pregnancy
			CO2	Compare nutritional requirement during preschool and school going children
			CO3	Discuss about the nutritional needs of lactation and infancy
			CO4	Observe the nutritional needs of adolescence, adulthood and asses the nutritional status
6	FSTC014	Nutrition theraphy-II	CO1	List out different methods of feeding in therapeutic nutrition
			CO2	Prepare diet plan for energy imbalance, intestinal diseases, diarrhoea
			CO3	Develop a diet plan for kidney diseases and liver diseases
			CO4	Express views on vascular diseases and diabetes mellitus
7	FSTC016	Food safety and Quality Control	CO1	Identify the tools of food quality management
			CO2	Able to list out/Classify different food safety standards
			CO3	Able to practice good manufacturing practices during manufacturing or food preparation
			CO4	Differentiate different contaminants in food
8	FSTC013	Packaging Technology	CO1	Identify different packaging materials and its scope
			CO2	Select  different types of forms of packaging
			CO3	Select  different packaging requirements for packaging raw and processing foods
			CO4	Differentiate types of packaging materials
9	FSTC015	Bakery Technology	CO1	Able to schematize the importance of bakery industry, pertinent standards and regulations
			CO2	Able to Testing sensory attributes and product quality
			CO3	CO3. Able to prepare different types of cakes and icing techniques
			CO4	Able to develop modified bakery products for people with special nutritional requirements