Food Innovation, Nutrition and Health

Course Code
Course
Number of Credits
Description/Course Objective
Semester
ED87.XX  Food Safety Standardizations, Risk Management, and Traceability Systems
4 (4-0)
This subject helps the student to understand how food science and business stakeholders will be able to control the food safety hazards associated with the food including minimization of risk by using traceability systems Aug Sem
ED87.XX  Gut Physiology, Metabolic Diseases, and Health
3 (3-0)
This subject will introduce students to the key elements of the gastrointestinal system focusing on the physiology of the normal GI. It is designed to understand the complex relationship between gut and health in a simple manner.   Aug Sem
ED87.XX  Sustainable Food Process Design
3 (3-0)
In this subject, students will be exposed to the latest processing technologies and will be taught the fundamentals of food engineering with a focus on process control, product quality, food safety, food packaging , and food technology best practices in a sustainable manner.  Aug Sem
ED87.XX Molecular Nutrition, Food Toxicology, and Health
3 (3-0)
Let us face some of these real-life questions. Do you want to know what happens exactly in the body? What do fat cells do, and how do they influence our health? Why are certain substances healthy or unhealthy? The answers to these types of questions can be found by delving at the lowest levels: cells and DNA. In this subject, you will learn to use techniques, at molecular and cellular levels, to discover the mechanism driving the relationship between food nutrition and health. Jan Sem
ED87.XX Design Thinking, and Innovations in Healthy Food Product Development
2 (2-3)
This course will offer an immersive experience in Design Thinking as a tool for innovative ideas and strategy development in Food Processing. Students will start in the field, where they discover the needs of the industry as a challenge. They then iterate ideas with teammates in class to develop a range of promising possible solutions, create rough prototypes to take back out into the field and try to test it with real people in the target audience. Jan Sem
ED87.XX  Properties of Food Biomaterials and Nutrients
3 (1-6)
This course covers the concept of properties of food based on various biological attributes. At the end of the course, students will be able to:
1. Identify the properties of food and biomaterial
2. Explain related measurement methods
3. Relate engineering properties of food and biological material to process design and quality control
 
Jan Sem
ED87.XX  Properties of Food Biomaterials and Nutrients
3 (1-6)
This course covers the concept of properties of food based on various biological attributes. At the end of the course, students will be able to:
1. Identify the properties of food and biomaterial
2. Explain related measurement methods
3. Relate engineering properties of food and biological material to process design and quality control
Jan Sem
ED87.XX Sustainable Food Production
3 (3-0)
This course has been designed with a rationale to identify and formulate the global challenges of sustainable food production and consumption. Alongside, it aims to define sustainable food production from multiple perspectives through critical thinking skills. The students are expected to take an active role in dealing with the challenges of our time through envisioning opportunities and challenging values of food production. Aug Sem
ED87.XX Consumer Behaviour, Diet Preferences, and Marketing
3 (3-0)
This subject helps students to understand the consumer behavioral patterns of food demand and helps students develop an in-depth understanding of dietary preferences and marketing of the food industry. Aug Sem
ED87.XX Food Supply Chain Management and Sustainability
3 (3-0)
This subject helps students to provide advanced knowledge of various management issues related to food supply chains, including farm to post-harvest management, and on innovative concepts of sustainability and traceability for maintaining the food quality during processing, storage, and distribution. Jan Sem
ED73.15 Processing Effects on Functional Components of Foods
3 (3-0)
This subject helps students to provide knowledge on the molecular interactions of components and their effects on processing, nutritional attributes in complex food systems Jan Sem
ED80.10 Statistical Methods for Research
3 (3-0)
This subject aims to impart knowledge on the essential statistical methods for designing, conduct, data analysis, and interpretations of both experimental and observational data. This course will provide the students with statistical skills and techniques to apply them to data analysis and interpretation. Jan Sem
Institute Wide Course (IWC)
3 (3-0)
Intersem/Jan Sem
Thesis/ Dissertation
24/72
Internship
0