1. 7/4/2016 Performance & Evaluation Service
http://pes.sjp.ac.lk/Student/std_viewDb.php 1/3
Course Code Course Title Grade
FST 151 1.0 Principles of Mathematics B
FST 152 1.0 Introduction to Computer Science A+
FST 153 1.0 Computer Application for Food. Sciences 1 A
FST 154 1.0 Mathematics for Food Sciences B+
FST 156 1.0 Principles of Management I A
FST 157 1.0 Principles of Management II B
FST 160 1.0 Principles of Organic Chemistry I B+
FST 161 1.5 Bonding and structure of Inorganic Molecules/ions B
FST 162 1.5 Main group and Transition elements A
FST 163 1.0 Chemistry of living systems C
FST 164 1.0 Principles of Analytical Chemistry B
FST 165 1.0 Chemical Thermodynamics B+
FST 166 1.0 Structure and Properties of matter B
FST 167 1.0 Principles of Organic Chemistry II B
FST 168 1.0 Introduction to Food Science and Technology and Nutrition B+
FST 172 1.0 Food Resources I B
FST 173 1.0 Biology of Food Animals B
FST 174 1.0 Principles of Human Nutrition B
FST 178 1.0 Principles of Physics B
FST 179 1.0 Food Physics Principles A
FST 181 1.0 Biology of Food Crops B+
FST 182 1.0 Food Resources II (Based on FST 269 1.0) A
FST 183 1.0 Fundamentals of Microbiology C+
FST 184 1.0 Science of Animal Based Food Products A
FST 185 1.0 Science of Plant based Food products B
FST 193 1.5
Food Science and Technology Practicals I Identification of Majour
Constituents of Food
B
FST 195 1.0 ChemistryPracticals (Org. , Inorganic, Physical) A+
FST 196 1.5 Food Science and Technology Practicals II C+
FST 252 1.0 Computer Applications for Food Sciences II A
FST 254 1.0 Computer Applications for Food Sciences III B+
FST 256 1.0 Management for Food Sciences B
FST 257 1.0 Food Business Management I A
FST 260 1.0 Chemistry of coordination compounds D+
FST 261 1.0 Organic spectroscopy A
FST 262 1.0 Electrochemistry C+
FST 264 1.0 Chemical Kinetics B
FST 266 1.0 Postharvest Management of Plant Commodities B+
FST 267 1.0 Postharvest Management of Animal Commodities A+
2. 7/4/2016 Performance & Evaluation Service
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FST 268 1.0 Dietetics C+
FST 270 1.0 Applied Human Nutrition A
FST 273 1.0 Environmental Management and Water quality assurance B
FST 278 1.0 Applied Food Physics B+
FST 279 1.0 Unit Operations in Food Processing C+
FST 281 2.0 Food Preservation Technology B+
FST 283 1.0 Food Resources III B
FST 284 1.0 Statistics for Food Science I B+
FST 285 2.0 Food Microbiology (Based on FST 372 1.0) B
FST 286 1.0 Analytical Microbiology (Based on FST 369 1.0) B
FST 289 1.0 Pest Management of Food Crops I (As per ZOO 338 1.0) B
FST 290 2.0 Food Chemistry C
FST 291 1.0 Pest Management for Food Crops II B+
FST 292 1.0 Bakery Science A
FST 293 1.5
Food Science and Technology Practicals III Food Preservation and
Microbiological Aspects
A
FST 294 1.0 Statistics for Food Science II C
FST 295 2.0
Chemistry Practicals (As describe by the department of ChemistryCHE
209.2.0)
B+
FST 296 1.5 Food Science and Technology Practicals IV A
FST 352 1.0 Computer Applications for Food Technology and Nutrition I A+
FST 353 1.0 Computer Applications for Food Technology and Nutrition II A+
FST 354 1.0 Statistics for Food Sciences III C+
FST 356 1.0 Food Business Management II B
FST 357 1.0 Food Business Management III A
FST 358 1.0 Food Marketing A
FST 361 1.0 Food Analysis and Food Structures D
FST 362 1.0 Sensory Analysis A+
FST 363 1.0 Statistics for Food Science IV A+
FST 368 2.0 Emerging Food Technologies and Biotechnology B
FST 370 1.0 Food Safety and Regulations A
FST 371 2.0 Food Crop and Animal Technology A
FST 375 1.0 Cleaner production A
FST 376 2.0 Food Quality Management A
FST 378 2.0 Food Engineering A
FST 379 1.0 Technology and Engineering for Food Industry A
FST 381 1.0 Dairy Processing and Packaging B
FST 382 1.0 Fish and Meat Processing and Packaging A
FST 383 1.0 Grain Technology A
FST 384 1.0 Fruits and Vegetables Processing Technology A
FST 385 1.0 Root crops Herbs and Condiments Processing and Technology B
FST 387 1.0 Fast and Oil Technology A
FST 388 1.0 Confectionery Technology B+
FST 389 1.0 Beverage Technology A
FST 390 1.0 Agro Forestry and Social Forestry B+
FST 393 1.0 Food Science & Technology Practicals V A
FST 394 2.0 Food Processing Practicals VI Product Technology A
FST 397 1.0 Food Packaging A+
FST 473 1.0 Consumer Behavior and Food Choices A
FST 489 2.0 Innovative Entrepreneurship B+
