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8 Courses

Department of Applied Agriculture

ABM.511 Agribusiness and Rural Environment

Course Code: ABM. 511  (Credit-04)

Course Name: Agribusiness and Rural Environment

Learning Outcome: 

After completion of the course the students will be able to 

1. Assess the rural and urban community. 

2. Analyse the importance of Indian agriculture. 

3. Interpret the socio-economic and technological changes, and also the structure of Indian agriculture. 

4. Recommend reforms to make various decisions and policies for agriculture.

Department of Applied Agriculture

ABM.506 Quantitative Techniques for Business Decisions

Course Code: ABM. 506  (Credit-02)

Course Name: Quantitative Techniques for Business Decisions

Learning Outcome:

After completion of the course the students will be able to:

1. Demonstrate various statistical tools, sampling designs, testing, hypothesis etc.

2. Determine sampling size and carry out the research survey.

3. Applying these tools to carrying out the research work during their academic and industrial life.

4. Use software applications for statistical analysis.


Department of Applied Agriculture

Application of Enzymes in Food Processing

Learning Outcome:

The successful completion of this course will make students:  

·       To explain the importance of enzymes in food industry.

·       To explain effects of enzymes on the quality of raw and finished foods.

·       To give recommendations on the applications of enzymes in the food industry

·       To develop/design the processes for quality improvement of foods utilizing different enzymes.

·       To conclude the applications of the enzymes particularly in cereals, dairy, fruits, beer and protein foods.

 


Department of Applied Agriculture

Food Processing and Preservation

Learning Outcome:

This course will enable learners:

·       To explain how different foods deteriorate and how they can be processed/preserved.

·       To apply various processing/preservation techniques to different foods.

·       To analyse the effect of various preservation techniques on processed foods

To develop novel techniques/methods of food preservation and to evaluate their effect on food properties

Department of Applied Agriculture

Food Chemistry

Course Code: FST.506                                                          Total Hours-60

Course Title: Food Chemistry

Learning Outcome:

The completion of this course will enable learners to:

·       Explain physicochemical properties of major and minor components of foods.

·       Apply correct methods for estimating the moisture content of different foods.

·       Critically analyse chemical and nutritional properties of carbohydrates, proteins and lipids.

·       Give recommendations on sources, functions, stability and requirements of vitamins and minerals.

·       Critically evaluate the effect of processing on the properties of macro components of foods.


ABM.551 Operations Research
Department of Applied Agriculture
Preview Course

Department of Applied Agriculture

ABM.551 Operations Research

Course Code: ABM.551  (Credit-3)

Course Name: Operations Research  

Learning Outcome: 

After completion of the course students will be able to:

1. Understand problem solving and decision making through the use of various mathematical tools and set day to day activities in the organization. 

2. Apply various programming methods and their applications. 

3. Evaluate the simulation techniques to study the problems and setting up new models. 


ABM.552 Strategic Management
Department of Applied Agriculture
Preview Course

Department of Applied Agriculture

ABM.552 Strategic Management

Course Code: ABM. 552  (Credit-3)

Course Name: Strategic Management

Learning Outcome: 

After completion of the course students will be able to:

1.  Implement the goals of the organization, assessments of the resources and environment.

2.  Identify the objectives of the organization and focusing them for the long term.

3.  Introduced to various theories of analysis of the industry and environment to make decisions in an organization.

4. Evaluate the techniques and controlling it in an effective manner for the welfare of the organization.

ABM.555 Agri-Supply Chain Management
Department of Applied Agriculture
Preview Course

Department of Applied Agriculture

ABM.555 Agri-Supply Chain Management

Course Code: ABM. 555  (Credit-3)

Course Name: Agri-Supply Chain Management

Learning Outcome: 

After completion of the course students will be able to:

1.    Manage the flow of goods and services, process of conversion of resources and efficiently running supply to deliver products to the end-user at a low cost.

2.    Develop various agri supply chain models and their applications.

3.    Evaluate the Inventory management techniques to control the quality and minimize the cost of handling.

4.    Measure performance of different methods of SCM.