DIU-BLC
Advance Food Process Engineering (Spring 21)
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Course data
General
🎯 Course Rationale (Goal)
⛳️ Course Objectives
💡 Learning outcomes
📖 Course Details OutlineLesson
🏁 Evaluation Strategy
📓 Reference Book
🎥 Introductory video
📣 Announcements
💬 Discussion Forum
❓FAQ
🧑💻 Chat box
💻 Meet link
🗓 Book a time slot for "Counselling"
👨🏫 Course Teacher Information
Topics 1
📖 Learning materials
🎥 Supporting video
💬 Discussion forum
Topic 2
📖 Learning materials
🎥 Supporting video
💬 Discussion forum
Quiz 1
⏳ Instruction & Syllabus
Topics 3
📖 Learning materials
🎥 Supporting video
💬 Discussion forum (Complete within 20th February)
Quiz 2
⏳ Instruction & Syllabus
Topics 4
📖 Learning materials 1
📖 Learning materials 2
🎥 Supporting video
💬 Discussion forum
Midterm examination
⏳ Instruction & Syllabus
Midterm Examination Spring'2021 (NFE 315)
Presentation
Rubrics for Presentation
How to create reference (video guideline)
Topics 5
Learning materials
Discussion forum
Supporting video
Meet record 2
Meet record 2 (191-AC)
Quiz 3
✅ Quiz-3
⏳ Instruction & Syllabus
Topics 6
Learning materials
Supporting video
Discussion forum
Topics 7
Learning materials
Supporting video
Discussion forum
Presentation
Submit your presentation here (pdf only)
Submit your recorded presentation here (google drive link only)
Final Assessment
⏳ Instructions and Syllabus
Assessment 1
Assessment 2
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NFE 315 (MHR-211)
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Course info
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Spring 21
NFE 315 (MHR-211)
Summary
Advance Food Process Engineering (Spring 21)
Teacher:
Md. Harun-Ar Rashid
Skill Level
:
Beginner