DIU-BLC
Ethics and Food Processing (Fall 2024)
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Course data
General
Welcome Message
Course Objectives
Ethics Course Syllabus
Vision and Mission of NFE
Program Learning Outcomes (PLO) of the Department of Nutrition and Food Engineering
BLOOM’S TAXONOMY OF EDUCATIONAL OBJECTIVES
Ethics, value and moral
NFE 425 Lecture-1
Ethical Dilemma Video
Student Discussion Forum
Ethical Theories
NFE 425 Lecture-2
Piaget Theory Video
Student Discussion Forum
NFE 425 Lecture- 3
Supporting Video
Student Discussion Forum
NFE 425 L 6
Supporting Video_Branches of Ethics
Q and A Forum
Ethics related to food and food industries
NFE 425 L4
Student Discussion Forum
NFE 425 L5
Q and A Forum
Assignment and Presentation Topics
Assignment and Presentation Topics
Assignment Submission Box
Presentation Submission Box
Assignment and Presentation Rubrics
Introduction of Intellectual Property Rights (IPR)
NFE 425Lecture 7 IPR
Q and A
Copyright
Lecture 8. copyright
Q and A
Patent
Lecture 9 Patent
Q and A
Geographical Indication and Industrial Design
Lecture_GI
Q and A
Industrial Design
Q and A
Food security and national policies of food security in Bangladesh
Genetically Modified and Hybrid Food
Third Quiz
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NFE 425 (MSZ-243)
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DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2024
NFE 425 (MSZ-243)
Summary
Ethics and Food Processing (Fall 2024)
Teacher:
Sabrina Zaman
Skill Level
:
Beginner