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Showing 156 of 311 courses
ELR822J2

ENGLISH LITERATURE: LITERARY CRITICISM AND THEORY – II

MAJOR Semester 8
Department
English
Semester
Semester 8
Credits
6 Credits
Type
MAJOR
ENGLISH LITERATURE: LITERARY CRITICISM AND THEORY – II
ELR822J1

ENGLISH LITERATURE: WOMEN’S WRITING

MAJOR Semester 8
Department
English
Semester
Semester 8
Credits
4 Credits
Type
MAJOR
ENGLISH LITERATURE: WOMEN’S WRITING
ELR822N

ENGLISH LITERATURE: WOMEN’S WRITING

MINOR Semester 8
Department
English
Semester
Semester 8
Credits
4 Credits
Type
MINOR
ENGLISH LITERATURE: WOMEN’S WRITING
GEN822N

GENERAL ENGLISH: GENERAL ENGLISH-VIII

MINOR Semester 8
Department
English
Semester
Semester 8
Credits
4 Credits
Type
MINOR
GENERAL ENGLISH: GENERAL ENGLISH-VIII
ESE024V

Environmental Science Education

VALUE-ADDED Semester 1
Department
Environmental Science
Semester
Semester 1
Credits
2 Credits
Type
VALUE-ADDED
This course attempts to create pro-environment attitude and a behavioural pattern in student community and society to create sustainable life style a... Read more
EVS022I

ENVIRONMENTAL SCIENCE - ENVIRONMENTAL ISSUES AND SUSTAINABILITY

MULTI-DISCIPLINARY Semester 2
Department
Environmental Science
Semester
Semester 2
Credits
3 Credits
Type
MULTI-DISCIPLINARY
This course is designed to offer a comprehensive understanding of basic environmental issues, drivers of environmental change and management perspecti... Read more
FST222J

Fruit and Vegetable Processing

MAJOR Semester 2
Department
Food Sc. & Technology
Semester
Semester 2
Credits
6 Credits
Type
MAJOR
Enable students to understand basics of preservation of fruits and vegetables
FST422J2

CEREAL AND BAKERY TECHNOLOGY

MAJOR Semester 4
Department
Food Sc. & Technology
Semester
Semester 4
Credits
6 Credits
Type
MAJOR
THE COURSE PROVIDES COMPREHENSIVE DETAILS ABOUT CEREAL AND CEREAL BASED FOOD PRODUCTS
FST422J1

PRINCIPLES AND METHODS OF PROCESSING

MAJOR Semester 4
Department
Food Sc. & Technology
Semester
Semester 4
Credits
4 Credits
Type
MAJOR
PROVIDES BASIC CONCEPTS AND TECHNIQUES OF PROCESSING UNIT OPERATIONS
FST422J3

SPICES FLAVORS AND PLANTATION CROPS

MAJOR Semester 4
Department
Food Sc. & Technology
Semester
Semester 4
Credits
6 Credits
Type
MAJOR
THE COURSE PROVIDES INFORMATION ABOUT PRODUCTION, CHEMICAL COMPOSITION AND PROCESSING OF DIFFERENT SPICES AND PLANTATION CROPS.
FST622J3

FOOD ENGINEERING

MAJOR Semester 6
Department
Food Sc. & Technology
Semester
Semester 6
Credits
6 Credits
Type
MAJOR
PROVIDES STUDENTS WITH BASIC KNOWLEDGE OF FOOD ENGINEERING UNIT OPERATIONS
FST622J1

FOOD QUALITY ASSURANCE

MAJOR Semester 6
Department
Food Sc. & Technology
Semester
Semester 6
Credits
4 Credits
Type
MAJOR
PROVIDES IN DEPTH UNDERSTANDING OF FOOD QUALITY AND CONSUMER ACCEPTABILITY.