ACTION TAKEN REPORT 2017-18 The stakeholders have appraised the updated course contents, knowledge of the students, willingness towards continuous learning, communication skills, satisfactory level of response from the Institution, etc. The action taken report on the following feedback is mentioned here. Sl. No. Feedback Action taken 1 Recruiters suggested that the students should be practically trained in food quality and safety oriented courses such as Food Microbiology and Food Biochemistry. New course 17FP2006 Food Microbiology Lab was approved by members BoS, 2017. 2 Parents suggested that students be exposed to elements of nutrition for better understanding of food systems. New course 17FP2045 - Nutrition and Food Science was approved and added into the curriculum vide BoS 2017. 3 Students suggested that the syllabus of “Bakery and Confectionery Technology” should be reframed to include beverage component to enable students to be affluent with operations in the food beverage industry. The syllabus of “Bakery and Confectionery Technology” was reframed to include beverage component. The revised course, 17FP2020 - Bakery, Beverages And Confectionery Technology has content regarding beverage manufacture to enable students to be affluent with operations in the food beverage industry. 4 Alumnus suggested that the course “Applied Thermodynamics for Food Engineers” can be given one additional credit for tutorials which will improve the skill development and employability. Revision was carried out on selective analytical papers such as 17FP2002- Applied Thermodynamics for Food Engineers with a tutorial component to help students perform better in problem solving.
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ACTION TAKEN REPORT 2017-18
The stakeholders have appraised the updated course contents, knowledge of the students,
willingness towards continuous learning, communication skills, satisfactory level of response
from the Institution, etc. The action taken report on the following feedback is mentioned here.
Sl.
No. Feedback Action taken
1 Recruiters suggested that the students
should be practically trained in food quality
and safety oriented courses such as Food
Microbiology and Food Biochemistry.
New course 17FP2006 Food Microbiology
Lab was approved by members BoS, 2017.
2 Parents suggested that students be exposed
to elements of nutrition for better
understanding of food systems.
New course 17FP2045 - Nutrition and
Food Science was approved and added
into the curriculum vide BoS 2017.
3 Students suggested that the syllabus of
“Bakery and Confectionery Technology”
should be reframed to include beverage
component to enable students to be affluent
with operations in the food beverage
industry.
The syllabus of “Bakery and Confectionery
Technology” was reframed to include
beverage component. The revised course,
17FP2020 - Bakery, Beverages And
Confectionery Technology has content
regarding beverage manufacture to enable
students to be affluent with operations in
the food beverage industry.
4 Alumnus suggested that the course “Applied
Thermodynamics for Food Engineers” can
be given one additional credit for tutorials
which will improve the skill development
and employability.
Revision was carried out on selective
analytical papers such as 17FP2002-
Applied Thermodynamics for Food
Engineers with a tutorial component to
help students perform better in problem
solving.
Action Taken : 1
New laboratory based courses on Food Microbiology and Food Biochemistry was introduced for
2017-21 batch B.Tech (FPE) students so that students can be practically oriented in food quality and
safety aspects.
17FP2006 FOOD MICROBIOLOGY LAB
Credits : 0:0:2
Course Objectives:
To understand the working principle of microscopes and sterilization techniques.
To know the preparation of media for the cultivation of microorganisms.
To identify the isolated strains using staining techniques and biochemical tests.
Course Outcomes:
Use aseptic technique to properly handle microorganisms to avoid contamination.
Understand and apply the knowledge to handle microscopes to observe stained
microorganisms.
Enumerate the microorganisms to check the quality characteristics of food.
Isolate the pure culture from mixed population found in contaminated foods.
Identify the microorganisms using staining techniques.
Assess the quality of raw milk by methylene blue reduction test.
List of Experiments
1. Microscopy
2. Sterilization and Disinfection
3. Preparation of culture media.
4. Methods of pure culture techniques for bacteria.
5. Staining techniques - Monochrome staining
6. Gram staining
7. Negative staining,
8. Lacto phenol cotton blue staining for fungi.
9. Hanging drop preparation to observe motility of bacteria
10. Enumeration of microorganisms from water/milk
11. Enumeration of microorganisms from any contaminated food.
12. MPN Test for coliforms.
13. Methylene blue reduction test for assessing the quality of raw milk.
14. Biochemical characterization of bacteria.
Action Taken : 2
Parents suggested that students be exposed to elements of nutrition for better understanding of
food systems.
17FP2045 NUTRITION AND FOOD SCIENCE
Credits: 3:0:0
Course Objectives:
To learn the nutrients required for health, and their sources in diets.
To learn how nutrients in foods affect and are affected by metabolic functions of the human
body.
To learn how variability among research results leads to consumer perceptions of changing or
conflicting recommendations for dietary practices from the nutrition community.
Course Outcomes:
To understand the basis in the area of nutritional assessment in health and disease
To evaluate the biological functions of foods for health in addition to nutritional values
To judge the potential for adverse events related to dietary supplements
To identify which nutrients are sources of energy for the body and how an excess or a
deficiency of energy can affect the body.
To formulate nutrition therapy for chronic disease
To compare the various types of nutrition research with respect to type and reliability of
information produced.
Unit I - HUMAN NUTRITION : Historical perspective of nutrient requirements – Assessment of
nutritional status - recommended dietary allowances of macronutrients for all age groups -
Assessment of protein quality – Malnutrition and related disorders – Balanced Diet. Factors
influencing dietary intake: Food habits, food fads and fallacies, their influence on health and
wellbeing.
Unit II - BIOMOLECULES : Carbohydrates- Definition, classification, Functions, Sources of