Course Name: Thermal Operations in Food Process Engineering: Theory and Applications

Course abstract

This course will cover basics of processing and preservation technologies required in any processing industries. The basic knowledge onthermal processing is intermingled with most of the unit operations at some or other stage of processing. Since, these basic aspects of thermal operationsis not taught in most of the engineering institutions elaborately, a comprehension of these aspects of thermal processing will enrich the knowledge base of the students in general.


Course Instructor

Media Object

Prof. Tridib Kumar Goswami

Prof. Tridib Kumar Goswami, a NAAS, ISAE, IE, AABS Fellow, did his B.Sc. in Chemistry (Hons) from University of Calcutta, B.Tech. in Food Technology and Biochemical Engineering from Jadavpur University, Ph.D. from IIT Kharagpur. After serving Kwality Ice Cream, Bombay for 1 years, he joined IIT Kharagpur in 1989 and is still continuing as a Professor. He has earned 5 Indian Patents, published 104 papers in peer reviewed reputed journals, 55 conference proceedings. He has written 4 books and 11 book chapters published by International publishers. He has travelled around the world for presenting papers and was specially invited by Jeonbuk National University, Korea with full sponsorship in 2009. He has guided 11 Ph.D., out of which 3 theses have been awarded the prestigious Jawaharlal Nehru Award offered by ICAR. One of his papers was awarded the prestigious N.N. Mohan Memorial Award for 2009 conferred by AIFPA, New Delhi for Best Paper of the year. He has also received several National and International awards. He has completed several sponsored research & consultancy projects as PI and co-PI. He is the first faculty from Agricultural Engineering discipline in India to contribute to the National program on technology enhanced learning.


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Teaching Assistant(s)

No teaching assistant data available for this course yet
 Course Duration : Sep-Dec 2020

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 Enrollment : 20-May-2020 to 21-Sep-2020

 Exam registration : 14-Sep-2020 to 02-Nov-2020

 Exam Date : 20-Dec-2020

Enrolled

1169

Registered

76

Certificate Eligible

68

Certified Category Count

Gold

2

Silver

16

Elite

37

Successfully completed

13

Participation

5

Success

Elite

Silver

Gold





Legend

AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75 AND FINAL SCORE >=40
BASED ON THE FINAL SCORE, Certificate criteria will be as below:
>=90 - Elite + Gold
75-89 -Elite + Silver
>=60 - Elite
40-59 - Successfully Completed

Final Score Calculation Logic

  • Assignment Score = Average of best 8 out of 12 assignments.
  • Final Score(Score on Certificate)= 75% of Exam Score + 25% of Assignment Score
Thermal Operations in Food Process Engineering: Theory and Applications - Toppers list

SHIKHA M BIJU 94%

GOVERNMENT ENGINEERING COLLEGE, THRISSUR

NUNI VENKATA SRIRAM 93%

UNIVERSITY COLLEGE OF ENGINEERING KAKINADA (AUTONOMOUS), JNTUK, KAKINADA

DEBKANTA NANDI 87%

JADAVPUR UNIVERSITY

DR RAJA YATEESH YADAV 84%

SHRI MADHWA VADIRAJA INSTITUTE OF TECHNOLOGY AND MANAGEMENT

R SRUTHI 82%

AVINASHILINGAM INSTITUTE FOR HOME SCIENCE AND HIGHER EDUCATION FOR WOMEN

Enrollment Statistics

Total Enrollment: 1169

Registration Statistics

Total Registration : 76

Assignment Statistics




Assignment

Exam score

Final score

Score Distribution Graph - Legend

Assignment Score: Distribution of average scores garnered by students per assignment.
Exam Score : Distribution of the final exam score of students.
Final Score : Distribution of the combined score of assignments and final exam, based on the score logic.