- Teacher: Subroto Nag Pinku
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Objectives: This course will introducethe basics of food science and provide a branch point for discussions aboutcommon misconceptions about the food industry. Student will be able to· toenhance knowledge on food choice and behavior · toearn knowledge of machine and materials, process flow and input-output, preservation, design, drawing, cost analysis, operational management.· todevelop skills on manufacturing of food products for commercialization and · tointroduce the recent development of food products such as bakery, dairy,beverage and others commercial food products to know about hospital mgt. and dietary activitieslike diet and diseases, diet planning and therapeutic diet counseling etc.Learning OutcomesAble to earn the basic food related fundamentalknowledge Able to know about basic concept of differentunit operational equipment for Food Processing Scope of food product processing in unitoperational lab for motivation and awareness creation among studentsAble to understand the modern tools for healthyfood processing and its global demand