PO1 : Acquire knowledge of physical, chemical and microbiological risks associated with foods and their implications in human health.

PO2 : Comprehend the technological and science based approaches for production and preservation of  foods. 

PO3 : Address the emerging issues in food safety and food security in public health sector. 

PO4 : Assess the risks associated with food and correlate with safety standards. 

PO5 : Develop skills in critical thinking and analysing of scientific data for advanced research in food science.                               

PO6 : Create opportunities for a career in food processing industries, food safety accreditation labs and regulatory agencies. 

COURSE OUTCOMES

HUMAN ANATOMY & PHYSIOLOGY

CELL & DEVELOPMENTAL BIOLOGY

GENERAL BIOCHEMISTRY

GENERAL MICROBIOLOGY

MOLECULAR BIOLOGY

IMMUNOLOGY

GENETIC ENGINEERING & BIOTECHNOLOGY

BIO TECHNIQUES & INSTRUMENTATION

BIOINFORMATICS

BIOSTATISTICS

FOOD MICROBIOLOGY

FOOD NUTRITION & NUTRACEUTICALS

FOOD CHEMISTRY & ADDITIVES

APPLICATION OF BIOTECHNOLOGY IN FOOD SCIENCE

FOOD STANDARDS & QUALITY CONTROL

RAPID & AUTOMATED TECHNIQUES IN FOOD SCIENCE

PROJECT WORK