PROGRAMME SPECIFIC OUTCOME - BSC
| SNO | DESCRIPTION |
| PSO
1 | Apply
knowledge gained in food chemistry, microbiology, engineering, and sensory
evaluation to the development, processing, and preservation of safe,
nutritious, and high-quality food products. |
| PSO
2 | Utilize
advanced instruments and technologies to process and analyze food products and
to solve food safety problems. |
| PSO
3 | Design
food products that meet the various food regulations and law |
| PSO
4 | Critically
assess and analyze food science information available in the public domain in
an innovative and ethical way. |
| PSO
5 | Administer
the technologies of food processing and preservation of plant and animal foods,
cereals, pulses, oilseeds, fruits vegetables, spices, meat, fish, poultry, sea
food, milk and dairy products. |
PROGRAMME SPECIFIC OUTCOME - MSC
| SNO | DESCRIPTION |
| PSO
1 | Acquire
a deep scientific knowledge regarding the chemical and microbial
characteristics, nutritive and functional properties, processing, preservation.
Packaging, engineering and quality control techniques of various type of food
items |
| PSO
2 | Able
to apply these knowledge and technology to for development of safe, nutritious
and high- quality food products. |
| PSO
3 | Able
to contribute trained human resource with the sound knowledge and skills of
food quality assurance and modern food processing technologies, to work in
industrial, educational and health sectors. |
| PSO
4 | Generate
the ability to design and conducts research for solving both health/
nutritional and food safety problems of the society and also for contributing
to the development of scientific and technical knowledge in food science and
technology. |
| PSO
5 | Develop
into vibrant and internationally competitive food science and technology
professional with entrepreneurial skills, good reasoning skills, communication
abilities and societal consciousness |
PROGRAMME SPECIFIC OUTCOME - BVOC
| SNO | DESCRIPTION |
| PSO
1 | Apply
valid sampling techniques to food materials having widely diverse properties
and volumes |
| PSO
2 | Administer
appropriate analytical techniques for specific food components |
| PSO
3 | Compare
advanced and conventional techniques and instruments to analyse the chemical
and physical properties of foods |
| PSO
4 | Apply
a range of chemical analyses of food components |
| PSO
5 | Analyze,
interpret, and report on results obtained in a scientific format. |
| Si No | Title | File |
| 1 | UG Programme Outcome | View File |
| 2 | PG Programme Outcome | View File |
| 3 | PROGRAMME SPECIFIC OUTCOME AND COURSE OUTCOME |
