DIU-BLC
Ethics and Food Processing (Fall 2024)
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Course data
General
Vision and Mission of NFE
Course Rationale
Program Learning Outcomes (PLO) of the Department of Nutrition and Food Engineering
Course Learning Objectives:
Assessment Criteria
BLOOM’S TAXONOMY OF EDUCATIONAL OBJECTIVES
Curriculum
Class Schedule
"Topic-1: Ethics, value and moral
Lecture-1
Video Materials-1
Topic-2: Ethical Theories
NFE-425, L-2
Study Assistant Materials (L-2)
Video Materials-2
NFE 425 L3 (1)
video Materials-3
First Quiz
Ethics related to food and food industries
NFE 425 L4
NFE 425 L5
NFE 425 L 6
video materials on normotive ethics, meta-ethics and applied ethics
Metaethics vs Normative Ethics vs Applied Ethics
Introduction of Intellectual Property Rights (IPR)
Copyright
Patent
Geographical Indication and Industrial Design
Food security and national policies of food security in Bangladesh
Genetically Modified and Hybrid Food
Third Quiz
Next
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NFE 425 (SS-243)
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2024
NFE 425 (SS-243)
Summary
Ethics and Food Processing (Fall 2024)
Teacher:
Shipra Sarker
Skill Level
:
Beginner