DIU-BLC
Ethics and Food Processing (Fall 20)
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Welcome to the course
Announcements
Course Content with outcome and outline
Course Outline
Reference Books
Attendance
Ethics, value and moral
Handouts on Lecture 1& 2
Student's Q/A forum..
Ethical Theories
Handouts on Lecture 3
Activities on Piagets Theory
Handouts on lecture 4
kohlberg conventional approach
Handouts on lecture 5
Student's Q/A discussion forum
1st Quiz
Ethics related to food and food industries
Handouts on Lecture 6
Handouts on lecture 7
Student's Q/A discussion forum
2nd Quiz
Introduction of Intellectual Property Rights (IPR)
Handouts on Lecture 8
Students Q/A forum
Mid term Exam Instruction
Patent
Handouts on Lecture 9
Patent file fill up procedure
Handouts on lecture 10
Student's Q/A forum
Copyright
Handouts on lecture 11
Student's Q/A forum
3rd Quiz
Geographical Indication and Industrial Design
Handouts on lecture 12
Handouts on lecture 13
Student Q/A forum
Food security and national policies of food security in Bangladesh
Handouts on lecture 14 and lecture 15
Student Q/A discussion Forum
Genetically Modified and Hybrid Food
Handouts on lecture 16
Student's Q/A Forum
Assignment
Presentation
Rubrics for presentation
Final Exam Instruction
Student's Feedback Form
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NFE 425 (EAJ-203)
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 20
NFE 425 (EAJ-203)
Summary
Ethics and Food Processing (Fall 20)
Teacher:
Effat Ara Jahan
Skill Level
:
Beginner