Teaching and Grading System

Postgraduate Programs (Food Technology)


Teaching and Learning Methods

The program delivery consists of a combination of a few or all of the following:

  • Face-to-face or online lectures using audio-visuals
  • Workshops, group discussions, presentations
  • Demonstrations
  • Guest lectures
  • Laboratory work/​workshop
  • Industry visits
  • Seminars
  • Group exercises
  • Project work
  • Technical events

Student Support for Learning

Students are offered support in the form of:

  • Course notes
  • Reference books in the library
  • Access to journals and magazines
  • Provision of internet
  • Computer facilities
  • Laboratory facilities
  • Workshop facilities

These are in addition to support from staff and to any other measures that enhance learning.

Assessment and Grading

Every course will be assessed for a weight of 100% (maximum of 125 marks).

Theory Courses

These are 3 Credit Courses with two components:

  • Component 1

Continuous Evaluation (CE) — 50%

Includes Component 1A and 1B (30 + 20)

  • Component 1A — 30 (assignment 20 + presentation 10)
  • Component 1B — 20 (mid-term test)


  • Component 2

Semester-end Evaluation (SEE) — 50%

A 3 hour-long semester-end examination will be conducted for a maximum of 100 marks and will be reduced to 50% weight. 

Combination of Theory and Practical

This includes two components:

  • Component 1

Continuous Evaluation (CE) — 40% (50 marks)

Includes assignment (20), presentation (10), and mid-term examinations (20). The total of 50 marks should be considered for 40%. 

  • Component 2

Semester-end Evaluation (SEE) — 60% (75 marks)

  • Component 2A includes SEE conducted for 100 marks and reduced to 50 marks.
  • Component 2B includes Lab Experiment (10) + Viva (5) + Record Submission (10).
  • With Component 2A and 2B (50+25), a total of 75 marks will be considered for 60%.


Please Note:

A student is required to score an overall minimum of 40% marks in continuous evaluation and semester-end examination combined for each course.