SylbV01-00-00. pmd

504
VII. Teaching Methods/ Activities
• Lectures
• Assignments (Reading/ Writing)
• Student presentations
VIII. Learning outcome
After successful completion of this course, the students are expected to be able to:
• Can identify the problems related waste treatments and disposal methods
• Problem related valuation of waste and recycling of waste
IX. Suggested Reading
Arvanitoyannis IS. 2008. 
Waste Management for the Food Industries
, Academic Press, ISBN
9780123736543.
Joshi VK and Sharma SK. 2011. 
Food Processing Waste Management: Treatment and Utilization
Technology
, New India Publishing Agency, ISBN 9789380235592.
Waldron K. Ed. 2007. 
Handbook of waste management and co-product recovery in food processing
,
CRC Press, ISBN 9780849391323.
Websites
https://www.cabdirect.org/cabdirect/abstract/20153005486
http://www.3rmanagement.in/service/horticulture-waste-management/
I. Course Title
: Supply Chain Management of Perishables
II. Course Code
: PHM 604
III. Credit Hours
: (2+0)
IV. Why this course ?
Supply chain management is the management of the flow of goods and services and
includes all processes that transform raw materials into final products. It involves
the active streamlining of a business’s supply-side activities to maximize customer
value and gain a competitive advantage in the marketplace. SCM represents an
effort by suppliers to develop and implement supply chains that are as efficient
and economical as possible. Supply chains cover everything from production to
product development to the information systems needed to direct these undertakings.
Because of this, effective supply chain management also requires change
management, collaboration and risk management to create alignment and
communication between all the entities.