Food Ingredients & Products Drying Technology
Course Code
PG4041
Number of Credits
3
Semester
Course Type
Study Material
| Study Material | Depth |
|---|---|
| Drying Principles | Expert |
| Water activity in food processing | Expert |
| Biological changes in food materials during drying | Expert |
| Methods of drying food products | Expert |
| Control of food drying processes | Expert |
Graduate Learning Outcomes (GLO) carried by the course
| CPMK Code | Course Learning Outcomes Elements (CLO) |
|---|---|
| CPMK 1 | Able to apply the concept of drying to calculate process variables in drying units. |
| CPMK 2 | Able to understand the working principles and applications of drying methods. |
Learning Method
- Classical Lectures, Group Discussions, Project-Based Learning
Learning Modality
- Offline
Assessment Methods
- Exam, Assignment, Quiz