Functional Food Production Technology
Course Code
PG4033
Number of Credits
3
Semester
Course Type
Study Material
| Study Material | Depth |
|---|---|
| Functional Foods and Nutraceuticals | Expert |
| Processing of functional food ingredients | Expert |
| Trends and innovations in functional foods | Expert |
| Case studies of functional food product production | Expert |
Graduate Learning Outcomes (GLO) carried by the course
| CPMK Code | Course Learning Outcomes Elements (CLO) |
|---|---|
| CPMK 1 | Students are able to explain the types and benefits of functional food ingredients and their production methods. |
| CPMK 2 | Students are able to understand and arrange the processes in producing functional food ingredients. |
| CPMK 3 | Students are able to design innovative functional food products and processes. |
Learning Method
- Cooperative Learning, Problem-Based Learning, Group Discussions
Learning Modality
- Offline
Assessment Methods
- Exam, Quiz, Major assignment