Course Name |
Food Adulteration in Diary |
Course Code |
CERCH003 |
Year |
2017-18 |
Course Designer |
Ms. Shameera P |
Couse Duration |
30 Hrs |
Course Schedule |
June to September |
Maximum Students Intake |
60 Students |
1. COURSE LEVEL
Fundamental, skill-oriented certificate/vocational programme.
2. PREREQUISITE
None.
3. COURSE INTAKE & ADMISSION
Maximum 60 students will be given admission to the course based on First-Come-First-Serve basis. All the students of the MAMO College are eligible for free enrolment for the course. The enrolment notification will be issued for the course well in advance of the commencement of the course.
4. COURSE COORDINATOR
Ms. Shameera P, Assistant Professor, Department of Chemistry
5. COURSE PREAMBLE
This course aims to impart the hands-on knowledge about food adulteration, adulteration techniques, and different food adulteration techniques used in dairy products.
6. DURATION
Total Duration: 30 Hrs. [Contact Hrs. 8 Hrs, Course works: 10 and Assessment Works: 12]
7. CURRICULUM FOCUS
Enhance the employability of the learners through curriculum enrichment for additional skill development.
8. COURSE OBJECTIVES
Learners are expected to
(a) Study about the details of food adulteration
(b) Acquire the knowledge about food adulteration in dairy products.
(c) To study about different parameters used for the analysis of dairy products.
9. SKILL EXPECTED
On the successful completion of the course, learners will be able to:
(a) Understand the food adulteration techniques.
(b) Implement the practical aspects of food adulteration techniques in dairy products
(c) Techniques of food adulteration
10. COURSE OUTCOMES
Upon the successful completion of the course, learners will be able to:
CO No |
Course Outcome(CO) |
Skill/Knowledge Attainment Level Based on Revised Bloom’s Taxonomy |
CO1 |
Introduction of food adulteration |
Understand |
CO2 |
Assess the practical application of adulteration techniques in diary items. |
Apply |
CO3 |
Developing ideas about dairy products and adulteration. |
Evaluate |
CO4 |
Knowledge about adulteration and purpose of adulteration in dairy products. |
Create |