B Sc Food Technology 2021-22 Admn X

PO1 - Knowledge

PO1: Demonstrate knowledge of Food Chemistry, Food Microbiology, Food science and Food Engineering, Nutrition & Health, Food Preservation, Food Packaging, Cereals, Pulses and Oil seeds Technology, Animal Food, Plant Foods, Plantation Crops, Dairy Technolo

PO2 - Analysis

PO2: demonstrate an ability to identify, formulate, solve processing problems and laboratory analysis related to the food sector/industry

PO3 - Design

PO3: Demonstrate an ability to design or process food products as per the needs and specifications.

PO4 - Develop

To develop new products and analytical skills

PO5 - Modern Tools

PO5: Get exposure to various technologies and aspects of Food product preparation and demonstrate skills to use modern tools and equipment to analyze food prone infection and food spoilage.

PO6 - Society

PO5: Able to focus on the importance of safe processed nutritious food and understanding the impact of technological solutions on the society and also will be aware of contemporary issues.

PO7 - Environment

PO8 - Ethics

PO6: Demonstrate knowledge of professional and ethical responsibilities.

PO12 - Life long learn

PO7: Demonstrate an ability to work in Food industries, research organizations and teaching and develop confidence for self-education and ability for life-long learning.

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B.Sc FOOD TECHNOLOGY HONOURS-2024-25 B.Sc FOOD TECHNOLOGY HONOURS 2024-25 Admn B.Sc FOOD TECHNOLOGY HONOURS 2025-26 X

Experimental and Ana - PSO6

Develop the experimental and analytical skills in BSc Food Technology that can be of useful applications in allied areas of knowledge.

Digital Intelligence - PO4

Demonstrate proficiency in varied digital and technological tools to understand and interact with the digital world, thus effectively processing complex information.

Scientific Awareness - PO5

Emerge as an innovative problem-solver and impactful mediator, applying scientific understanding and critical thinking to address challenges and advance sustainable solutions.

Human Values, Profes - PO6

Become a responsible leader, characterized by an unwavering commitment to human values, ethical conduct, and a fervent dedication to the well-being of society and the environment.

Research, Innovation - PO7

Emerge as a researcher and entrepreneurial leader, forging collaborative partnerships with industry, academia, and communities to contribute enduring solutions for local, regional, and global development.

Knowledge Acquisitio - PSO1

The ability to understand physico- chemical, microbiological, sensory and nutritional aspects of foods.

Professional Skills - PSO2

Develop the skills to analyze preservation, processing, packaging and storage of foods

Innovative - PSO3

PSO3 Evaluate the technologies and processes for producing value added food products.

Meta Cognitive Knowl - PSO4

The ability to apply and evaluate standard practices, Laws and regulation in food production.

Factual, Conceptual, - PSO5

Develop understanding of the fundamental concepts of BSc Food Technology needed for a deeper study of related fields of knowledge viz. Food Chemistry, Food Microbiology and Food Engineering etc.

Professional Skills - PO3

Demonstrate professional skills to navigate diverse career paths with confidence and adaptability.

Communication, Colla - PO2

Become a team player who drives positive change through effective communication, collaborative acumen, transformative leadership, and a dedication to inclusivity.

Knowledge Acquisitio - PO1

Demonstrate a profound understanding of knowledge trends and their impact on the chosen discipline of study.

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