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Food Adultrant
Food Adultrant
Class /Sem : II / IV
Thank you for taking this survey. We are required to analyze the efficiency of the plan and teaching methodology we followed in this course. We hope to continually improve our teaching-learning
process and your input may help us to do that. These rubrics will be analyzed by the faculty and changes in course plan will be imparted accordingly.
Answer
Survey Questions Excellent(4 Good Moderate Fair Poor
) (3) (2) (1) (0)
Excellent 0 0 0 0 0 0 2: To
CO 0 make the students understand the Emulsifiers used in
CO 1: To expose
Good the students to the use of different
0 0 0 0 0 0 0
chemicalModerate
additives in foods during food processing foods
29 29 25 18 25 27 25
Fair and preservation 18 18 22 25 1930 19 21 25
40 Poor 1 1 1 5 425 2 3 22
29
30 20
18 15
20
10
10
0 0 1 5 0 0 1
0 0
Excellent Good Moderate Fair Poor Excellent Good Moderate Fair Poor
CO 3: To make the students understand the flavor CO 4: To introduce students the various flavor perception and flavor
compounds involved in development of flavor. analysis
30 30
25 25
25 25
19
20 18 20
15 15
10 10
5 4
5 5
0 0 0 0
0 0
Excellent Good Moderate Fair Poor Excellent Good Moderate Fair Poor
CO 5: To make the students understand the Overall PRE Analysis of Course Outcomes
analytical techniques involved in flavor analysis
30
25
25
30 27 21
20
25
19 15
20
15 10
10
5 3
5 0 0 2 0 0
0 0
Excellent Good Moderate Fair Poor Excellent Good Moderate Fair Poor