To develop analytical skills that allows independent exploration of biological phenomena through the scientific method and to introduce students to modern methods of biochemical experimentation within the disciplines of biology and chemistry
To acquaint and equip the students with different unit operations of food industries and their design features.
1. To explain the concept of biotechnology.
2. Apply biotechnological techniques in food production.
3. To analyze the current status and future prospects of food biotechnology.
To acquaint and equip the students with different refrigeration systems, components, working and its application in food industries
1. To understand various unit operations involved in the processing of plantation products and spices.
1. To understand various concepts, principles and procedures involved in processing of beverages.
2. To impart knowledge and skills of process
1. To acquaint and equip the students with packaging methods, packaging materials, packaging machineries and modern packaging techniques.
1. To learn about the composition, nutritive value and processing techniques of meat and poultry.
2. To understand the concept of meat quality, the principle factors influencing it and how to measure its major characteristics.
1. To impart basic knowledge in Fish Processing by understanding the basics of Fisheries Science.
2. To acquaint and equip the students with various Fish Processing operations and applications in Sea Food Processing Industries.
1. To enable students to understand food safety standards and regulations.
2. To study about various the food quality aspects.
3. To provide knowledge about food safety management system.
1. To acquaint the students with the novel and emerging technologies in food preservation so as to keep pace with the recent technological developments which are less, energy and cost intensive, while maintaining quality and safety.