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.