| Outcomes |
- CO1: Identify and understand the working principle of rice, wheat, and corn, processing equipment: PO1, PO2, PO12
- CO2: Identify different types of millets and their milling process: PO1, PO3
- CO3: Prepare different value-added products from cereals and millet: PO3, PO9, PO11, PO12
- CO1: Apply appropriate processing methods to produce desired end products: PO1, PO2
- CO2: Ensure food safety and quality in legume and oilseed processing operations: PO1, PO2
- CO3: Develop innovative and sustainable approaches to legume and oilseed processing: PO1, PO3, PO5, PO12
- CO1: Understand the key concepts of processing and preservation of fruits and vegetables: PO1
- CO2: Able to prepare value-added products from fruits and vegetables: PO1, PO3, PO9
- CO3: Perform basic physicochemical analysis of raw and processed products from fruits and vegetables: PO1, PO5
- CO1: Understand the steps in new product development and current domains having scope of new product development: PO1, PO5, PO9, PO12
- CO2: Able to prepare innovative food products addressing the existing nutrition challenge: PO1, PO3, PO9
- CO3: Identify different packaging materials and know their properties and suitability for usage: PO1, PO5, PO12
- CO1: Adopt hygienic and sanitation practices during product preparation: PO10, PO11, PO12
- CO2: Understand and develop HACCP plans based on the standards and regulations: PO3, PO11, PO12
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