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CERCH003: Food Adulteration in Dairy Products

Course Name

Food Adulteration in Diary

Course Code

CERCH003

Year

2017-18

Course Designer

Ms. Shameera P

Couse Duration

30 Hrs

Course Schedule

June  to September

Maximum Students Intake

60 Students

1. COURSE LEVEL

Fundamental, skill-oriented certificate/vocational programme.

2. PREREQUISITE

None.

3. COURSE INTAKE & ADMISSION

Maximum 60 students will be given admission to the course based on First-Come-First-Serve basis. All the students of the MAMO College are eligible for free enrolment for the course. The enrolment notification will be issued for the course well in advance of the commencement of the course.

4. COURSE COORDINATOR

Ms. Shameera P, Assistant Professor, Department of Chemistry

5. COURSE PREAMBLE

This course aims to impart the hands-on knowledge about food adulteration, adulteration techniques, and different food adulteration techniques used in dairy products.

6. DURATION

Total Duration: 30 Hrs. [Contact Hrs. 8 Hrs, Course works: 10 and Assessment Works: 12]

7. CURRICULUM FOCUS

Enhance the employability of the learners through curriculum enrichment for additional skill development.

8. COURSE OBJECTIVES

Learners are expected to

(a) Study about the details of food adulteration

(b) Acquire the knowledge about food adulteration in dairy products.

(c) To study about different parameters used for the analysis of dairy products.

9. SKILL EXPECTED

On the successful completion of the course, learners will be able to:

(a) Understand the food adulteration techniques.

(b) Implement the practical aspects of food adulteration techniques in dairy products

(c) Techniques of food adulteration

 

10. COURSE OUTCOMES

Upon the successful completion of the course, learners will be able to:

CO No

Course Outcome(CO)

Skill/Knowledge Attainment Level Based on Revised Bloom’s Taxonomy

CO1

Introduction of food adulteration

Understand

CO2

Assess the practical application of adulteration techniques in diary items.

Apply

CO3

Developing ideas about dairy products and adulteration.

Evaluate

CO4

Knowledge about adulteration and purpose of adulteration in dairy products.

Create

Learning Resources