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  • Yusuf Ma'rifat Fajar Azis

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    This document summarizes assessment methods for a course with 3 CLOs (Course Learning Outcomes). Each CLO will be assessed through a paper and presentation, with papers accounting for 50% of the overall assessment and presentations making up the remaining 50%. The document also lists 4 professors responsible for the course and provides 10 bibliographic references relevant to the topic.

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    This document summarizes assessment methods for a course with 3 CLOs (Course Learning Outcomes). Each CLO will be assessed through a paper and presentation, with papers accounting for 50% of the overall assessment and presentations making up the remaining 50%. The document also lists 4 professors responsible for the course and provides 10 bibliographic references relevant to the topic.

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    9 views1 page

    Yusuf Ma'rifat Fajar Azis

    Uploaded by

    marifat fajar
    This document summarizes assessment methods for a course with 3 CLOs (Course Learning Outcomes). Each CLO will be assessed through a paper and presentation, with papers accounting for 50% of the overall assessment and presentations making up the remaining 50%. The document also lists 4 professors responsible for the course and provides 10 bibliographic references relevant to the topic.

    Copyright:

    © All Rights Reserved
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    of 1

    6 Assessment methods

    ILO 1
    CLO 1 Paper + Presentation
    CLO 2 Paper + Presentation
    CLO 3 Paper + Presentation

    The percentage of assessment methods:


    Assessment methods %
    Paper 50%
    Presentation 59%
    Total 100

    7 This module/course is used in the following study programme/s as well


    -
    8 Responsibility for module/course
    Prof. Harijono.; Prof. Yunianta; Prof. Tri Dewanti ; Dr. Elok Zubaidah

    9 Other information
    Bibliographical references

    1. Phillip, R. 2001. Thermal Technologies in Food Processing, 1st Edition. Woodhead


    Publishing.
    2. Minimal Processing Technologies in the Food Industries. T. Ohlsson and N. Bengtsson (Ed).
    Woodhead Publishing Series in Food Science, Technology and Nutrition.
    3. American Association for the Advancement of Science. 1987. Climate and food security :
    papers presented at the international symposium on climate variability and food security in
    developing countries, Indian National Science Academy
    4. Lal, Rattan et al . 2005. Climate change and global food security. CRS Press
    5. Knorr, D. (Editor). 1987. Food Biotechnology. Marcell Dekker Inc. New York
    6. Sing, R. 2004. Food Biotechnology.Global Vision Publising House.
    7. The Society of Toxicology. 2003. The safety of Genetically Modified Foods Produced through
    Biotechnology.
    8. Lang, T. ; Barling, D. ; Caraher, M.. 2009. Food policy: integrating health, environment and
    society .Oxford [etc.] : Oxford University Press.
    9. Van der Meer. 2012. Immunomodulation by Food. Springer
    10. Zempleni, J and Daniel, H (Ed). 2003.Molecular Nutrition. Cabi Publishing.

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