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| The course delivery was clear and understandable |
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| The course was delivered in a structured manner |
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| Teaching and learning aids were used effectively |
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| The course influenced you in further learning |
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List, identify & distinguish the commonly found microorganisms in food, correlate them to their
role & routes of entry into food. |
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| Differentiate types of spoilages seen in various food categories & suggest methods of preservation |
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Identify & describe the processing & preservation methods practiced in the food industry,
biotechnological methods of food preservation & sustainable food production. |
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Identify & classify minor food components, neutraceuticals & relate them to their role.
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