💡 Course Learning outcomes
Course Learning Outcomes: At the end of the Course, the Student will be able to-
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CLO1 |
Illustrate comprehensive understanding of meat composition, spoilage mechanisms, preservation methods, processing of meat-based products, and the utilization of by-products in the meat industry. |
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CLO2 |
Interpret the knowledge regarding poultry meat composition; spoilage, preservation and processing poultry base products as well as utilization of by-products of poultry industry. |
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CLO3 |
Demonstrate a thorough comprehension of fish composition, spoilage mechanisms, preservation techniques, the processing of fish-based products, and the utilization of by- products within the fish industry. |
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CLO4 |
Interpret the knowledge regarding eggs composition; spoilage, preservation and processing of egg base products as well as utilization of by-products of egg industry. |