DIU-BLC
  • Advance Food Process Engineering (Fall 21)
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    👉 Welcome to Advance Food Process Engineering Course
    🙋‍♂️Trainer Information
    📣 Announcements
    🎥 Introductory Video
    💻 NFE-315 Google Meet Link & Class Recordings
    🎯 Course Rationale (Goal)
    ⛳️ Course Objectives
    💡 Learning outcomes
    📖 Course Details OutlineLesson
    🔰 Course Assessment Plan
    📓 Reference Book
    🧨 Glossary | Abbreviation
    🗓️ Book a schedule for "Counseling Hour" ⌚
    💬 Discussion Forum
    🔖 Topic-1: Fish Quality
    📖 Learning materials
    🎥 Supporting video
    ☑️ Quiz-I
    ✅ Quiz-1| Marks- 15
    🔖 Topic-2: Post-mortem Changes in Fish
    📖 Learning materials
    🎥 Supporting video
    FAO: What is rigor?
    🔖 Topic-3: Fish Spoilage
    📖 Learning materials 1
    📖 Learning materials 2
    🎥 Supporting video
    🔖 Topic-4: Fish Preservation Methods
    📖 Learning materials 1
    📖 Learning materials 2
    🎥 Supporting video
    ☑️ Quiz-II
    ✅ Quiz II Instructions and Syllabus
    ✅ Quiz-II
    👨‍⚖️👩‍⚖️ Assignment
    📑 Assignment Instruction
    📝 Assignment of the courses | Marks- 5
    💬 Discussion Forum
    👨‍⚖️👩‍⚖️ Course Presentation
    👉 Rubrics for presentation
    👨‍⚖️👩‍⚖️ Presentation of the course | Marks- 8
    👨‍🏫 Demo Presentation Slide
    💬 Discussion Forum
    🔖 Topic-5: Meat Processing
    Learning materials
    Supporting video
    ☑️ Quiz-III On Meat Processing
    ✅ Quiz-III
    🔖 Topic-6: Poultry Processing
    Learning materials
    🔖 Topic-7: Egg Processing
    Learning materials
    Supporting video
    ☑️ Quiz-IV
    🛑 Semester Final Fall 2021
    ✅ Semester Final Instruction
    ⭐ End of Fall-2021 Semester with Nizam Sir!! | Feedback
    💬 Discussion Forum
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    NFE 315 (DNU-213)
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    Course info

    1. Home
    2. Courses
    3. DIU
    4. Faculty of Health and Life Sciences
    5. Nutrition and Food Engineering
    6. NFE Fall 2021
    7. NFE 315 (DNU-213)
    8. Summary

    Advance Food Process Engineering (Fall 21)

    • Teacher: Dr. Nizam Uddin
    Skill Level: Beginner

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