Department of Applied Agriculture

Milk and Milk Processing - Practical

Course Learning Outcome (CLO):

The completion of the course will enable learners:

CLO1: To conduct qualitative tests on milk  

CLO2: To check adulteration of milk and milk products  

CLO3: To prepare indigenous and western dairy products  

CLO4: To practically evaluate important quality characteristics of dairy products

Department of Applied Agriculture

Food Safety, Regulation and Policy

Course Learning Outcome (CLO):

The course will enable students:

CLO1: To relate quality control with food safety in food industry  

CLO2: To explain various sensory characteristics and quality attributes of foods of animal and plant origin  

CLO3: To make use of sensory analysis principles, cleaning and sanitation in food processing  

 CLO4: To justify the need of laws applicable in food industry in India to ensure manufacture of safe of food products  

CLO5: To organize food safety management and quality control systems for audit and certification

Department of Applied Agriculture

Processing of Milk and Milk Products

Course Learning Outcome (CLO):

The course will make students able:

CLO1: To relate composition with physicochemical and nutritional properties of milk  

CLO2: To explain processing technologies, regulations, standards, specifications of milk and milk products  

CLO3: To develop indigenous and western dairy products  

CLO4: To analyse and compare the dairy practices in India and developed world  

CLO5: To critically evaluate and summarize dairy sector problems in India

Department of Applied Agriculture

Poultry and Meat Processing

Course Learning Outcome (CLO):

The course completion will enable students:

CLO1: To relate egg, poultry and meat composition with quality of products based on them  

CLO2: To compare egg, poultry and meat for nutritive properties and stability  

CLO3: To utilize eggs and egg products in formulated foods  

CLO4: To analyse the relationship between pre and post-mortem changes in meats  

CLO5: To justify the need of food safety management and hygiene in meat industry  

Department of Applied Agriculture

Processing of Fruits and Vegetables

Course Learning Outcome (CLO):

The completion of this course will make students to:

CLO1: To relate the post-harvest handling of fruits and vegetables with the current status and methods of their processing.  

CLO2: Compare different fruits and vegetables for composition, nutritional value, respiration rate and post-harvest biochemical changes.

CLO3: To apply canning in food industry and to evaluate its effect on nutritional value of fruits and vegetables.  

CLO4: To develop/design the processes for manufacturing juices, jams, jellies, preserves and candied fruits.  

CLO5: To maximise the shelf life of fruits and vegetables by reducing post harvest losses to the minimum by applying appropriate methods of handling, processing and storage.

Department of Applied Agriculture

Technology of Spices, Sugar and Chocolate

Course Learning Outcome (CLO):

The course completion will make students:

CLO1: To identify spices forms and chocolate confectionary and understand how they are processed.  

CLO2: To compare different spices for composition, health benefits, functions and applications.  

CLO3: To critically analyze the effect of processing (milling, cryo-milling, fumigation and irradiation) on the properties of spices.  

CLO4: To design/develop the processes for cane sugar manufacture.  

CLO5: To recommend about the health effects of spices, sugar and chocolates.  

CLO6: To maximize storage life and quality of spices, sugar and chocolate

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

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

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. 

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.

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.

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 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.