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ensure global food security and safety.
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Rubrics for Evaluation of FYP Report

Criteria 1 2 3 4 5
R1Abstract Abstract is not Abstract is Abstract provides The abstract Abstract is
written or written in an a reasonable provides a good excellently
written in a ordinary way. description of the overview of the written
vague form The important project but can be project and according to the
results are not improve results in two scientific writing
clear to a reader pages or less standards and
who is provides a good
unfamiliar summary in two
pages or less
R2 Literature Literature Literature review The review Literature
Literature review is not review is written provides a provides a good review is
Review, writtenor in an ordinary reasonable background and excellently
References written in a way. The review description of the details of the written
vague form. material i.e. project literature. according to the
research papers background and However, it is scientific writing
The list of or web material its significance not written in standards and
references is is not all clear to but can be scientific writing covers
clearly a reader who is improved. standards for maximum of the
inadequate. unfamiliar. Number of review. research
research papers/web
The list of papers/webThe list of material related
references material needs to
references to project.
should be be added more.
appears
expanded. reasonable and A
The list of citation follow comprehensive
references standard format. list of references
appears is cited using a
reasonable but standard format.
citation does not
follow standard
format.
R3 Problem Problem Problem Problem Problem
Problem statement is not statement is statement is statement is statement is
Statement stated at all or stated but is not stated but lacks stated and stated and
vaguely stated entirely clear. necessary covers necessary covers sufficient
justification in justification with justification.
light of literature reference to the New reader can
review. literature review. clearly
understand its
value and
context.
R4 The approach Some aspects of The methods, The method , The methods,
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Methodology taken to solve the solution are approaches, approaches, approaches,

the problem is discussed briefly tools, techniques, tools, tools techniques,
not discussed. but not much of or other aspects techniques,or or other aspects
the description of the solution other aspects of of the solution
is left out. are discussed but the solution are are sufficiently
not in a sufficiently discussed with
convincing discussed. sufficient details
manner. Much is and supporting
left to the figures.
reader’s
imagination.
R5 Project design Design is Planning and Planning and Planning and
Detailed is not included included but design is design is design is
Project at all or vaguely entirely in poor included in an included in a included in an
Planning & stated way. No low ordinary way. good way. Low excellent way.
Design level Low level level Low level
components and components and components and components and
sub-components sub- components sub- components sub- components
are stated. Also are described but are described are described in
structured it is missing the with adequate a very good
plan/diagrams required details. details. Also way. Also plan
are missing. Also aspects of plan of work is of work is
planning are not mentioned mentioned in
much clear. properly but details no
improvements improvements
can be made required.
R6 Implementation Implementation Implementation Project Project
Implemenatio and testing is and testing and testing is implementation implementation
n and testing not included at details is included in is added in good is added in an
all or vaguely included but ordinary way. way and excellent way
stated. entirely in poor However, testing provides all the and provides all
way. Very little is not adequate necessary details the necessary
description is enough to for the reader. details for the
added. validate the entire The testing is reader. The
process. performed in a testing is
good way. performed in a
Various test very good way.
cases are Various test
generated and cases are
details are generated and
included; details are
however further included;
improvements however no
are required further
regarding the improvements

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ensure global food security and safety.
 Page No:

number and are required

quality of test regarding the
cases. number and
quality of test
cases.
R7 Results and Results and Results and Results and A
Results evaluation of evaluation of the evaluation of the evaluation of the comprehensive
the solution are solution are solution are solution are evaluation of the
not. briefly discussed discussed with discussed with solution is
without supporting supporting presented with
supporting figures figures . supporting
figures. Evaluation Evaluation test figures .
Evaluation test performed using cases cover all Testing is
cases do not weak testing the usual cases. performed
cover all the strategy. through a strong
usual cases. testing strategy
and the test
cases cover all
the use cases.
Their results are
added properly.
R8 Conclusion Essential project Conclusions are Most important Conclusions
Conclusion does not results are not largely results and provide a
and future present the clearly stated. qualitative rather contribution are succinct
Work essential project than quantitative. presented. summary of all
contribution Recommendatio The discussion of Strengths and essential results.
and results. n for future strengths and limitations of the Results are
work is limitation could final design are summarized
No incomplete. be expanded. discussed. Some quantitatively as
recommendatio cost information well as
n for future up Recommendation is included. qualitatively.
work given. s for future work The discussion
are given but not A good set of of strengths and
clearly thought- recommendation limitations is
out. s for future work insightful and
is provided. objective. Useful
Reflections on final cost
the design information is
process are provided.
included.
A clear and
complete set of
recommendation
s for follow-up
work is

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ensure global food security and safety.
 Page No:

provided. A
succinct
evaluation of
design process is
provided.
R9 A lot of Frequent Occasional Occasional Almost no
Language and spelling and spellings and spellings and spellings and spelling or
Grammar, grammatical grammatical grammatical grammatical grammatical
Formatting mistakes. errors that errors. errors that have mistake.
Style impede the only minor
Writing is not reading flow. Writing is impact on flow Writing is easy
understandable. acceptable but of reading. to read.
Writing is in not entirely clear. Excellent
Improper need of Writing is organization.
format and significant Formatting style overall clear. Writing is
style. Table of editing and is proper but Organization is concise yet all
content improvement. figures and tables good. Content is necessary
missing. don’t follow supported by content
The formatting standard practice good number of included.
of the chapters (caption figure figures and Content is
may need number etc) tables. supported by
improvement. good number of
Formatting style figures and
of chapters, table tables.
of contents, title
page, references Formatting style
and appendices of chapters, table
are proper. of contents, title
page, references
anf appendices
are proper and
relevant.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

FYP Report Evaluation Form

Project Title ___________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Student Name _________________________________________________________________________

PO Sl Description Weight Performance Marks

No (1-5)
Communication R1 Abstract 1 1□2□3□4□
5□
Problem R2 Literature Review, 1 1□2□3□4□
Analysis References 5□
Problem R3 Problem Statement 1 1□2□3□4□
Analysis 5□
Investigation R4 Methodology 1 1□2□3□4□
5□
Design/ R5 Detailed Project 1 1□2□3□4□
Development Planning & 5□
of solution Design
Modern Tool R6 Implementation 1 1□2□3□4□
Usage and testing 5□
Investigation R7 Results 1 1□2□3□4□
5□
Investigation R8 Conclusion and 1 1□2□3□4□
future Work 5□
Communication R9 Language and 1 1□2□3□4□
Grammar, 5□
Formatting Style

Evaluator Name: __________________________________ Signature (Date): _______________

Comments: ____________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

Rubrics for Evaluation of FYP Demonstration

Criteri 1 2 3 4 5
a
R1 The The The The The product/system was
Completen product/syst product/syste product/syste product/system correctly functional and all of
ess and em failed to m execution m was was correctly the features were implemented.
Accuracy address the led to correctly functional and It was demonstrated how the
problem inaccurate or functional all of the real world problem was solved.
defined incomplete and most of features were
accurately. results. It was the features implemented.
not correctly were
functional or implemented
not all the .
features were
implemented.
R2 Ideal Ideal working Ideal Ideal working Ideal working standards, good
Working working standards, working standards, good laboratory practices are
Standards standards, good standards, laboratory followed extensively.
good laboratory good practices are
laboratory practices are laboratory followed
practices not followed. practices are appropriately.
are not rarely
followed. . followed.
R3 The work It is not It is clearly It is clearly It is clearly and effectively
Ways of does not clearly demonstrated demonstrated demonstrated how the work
Demonstra fulfil the set demonstrated how the how the work done fulfils all of its set
tion objectives how the work work done done fulfils objectives and requirements.
and done fulfils its fulfils some most of its set
requirement set objectives of its set objectives and
s. and objectives requirements.
requirements. and
requirements
.
R4 Student is The The The importance The importance of quality
Quality unaware of importance of importance of quality parameters and assessment
the quality of quality parameters and techniques required for
importance parameters parameters assessment fulfilling the purpose of the
of quality and and techniques project is demonstrated clearly
parameters assessment assessment required for and specifically.
and techniques techniques fulfilling the
assessment required for required for purpose of the
techniques fulfilling the fulfilling the project is
required for purpose of the purpose of demonstrate
fulfilling project is not the project is mostly.

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ensure global food security and safety.
 Page No:

the purpose demonstrated demonstrated

of the properly. in partiality.
project.
R5 Most part The The The project The product has several
Originality of the project is project has some creative/original/inventive/i
working uninspirin has some creative nnovative elements and a
product is g and potential /original/inv clear potential for making a
copied. straightfor for entive creative contribution.
ward work making a element and
with little creative o potential
to no contributi for making
creative on. a creative
potential. contribution
.
R6 Modern Modern Modern statistical tools and
Modern engineering engineering/ softwares were used
Tool Usage / software/ software/ extensively in the project. New
statistical statistical tools and concepts were
tools were tools were learned as needed.
not used, used, but
where more could
applicable, have been
for design used to solve
of the problem.
experiments
or to solve
complex
engineering
problems.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

FYP Report Evaluation Form

Project Title ____________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

Student Name ___________________________________________________________________________

PO Sl Description Weight Performance Marks

No (1-5)
Project R1 Completeness and 1 1□2□3□4□
Management Accuracy 5□
Design/ R2 Working 1 1□2□3□4□
Development Standards 5□
of solution
Communication R3 Ways of 1 1□2□3□4□
Demonstration 5□
Design/ R4 Quality 1 1□2□3□4□
Development 5□
of solution
Ethics R5 Originality 1 1□2□3□4□
5□
Modern Tool R6 Modern Tool 1 1□2□3□4□
Usage Usage 5□

Evaluator Name: __________________________________ Signature (Date): _______________

Comments: ____________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

Rubrics for Evaluation of FYP Defense Oral Presentation

Criteria 1 2 3 5 4
R1 Student has Student does Student is Student has
Student has
Subject no knowledge not have uncomfortable competent
presented full
Knowledge of both grasp of with knowledge
knowledge of
problem and information; information and is at ease
both problem
solution. student and is able to with
and solution.
Cannot cannot answer answer only information.
Answers to
answer basic questions rudimentary Csan answer
questions are
questions. about subject questions. questions but
strengthen by
fails to
rationalization
andelaborate
explanation.
R2 Student is Information is Information Information Information
Organization clueless about arranged in articulated articulated articulated
and Content the content of confused and clearly but it clearly and clearly and is
of his unstructured is difficult to the flow is organised in a
Presentation presentation. way. follow the reasonable. structed way
presentation. with logical
Key points All key points flow between
are not All key points are covered parts.
covered. The are covered but limited All key points
contents are but no use of use of charts, are covered.
hard to charts, graphs, graphs, Enhances the
understand figures etc to figures etc, to presentation
and interpret. explain salient explain and keeps the
points. salient points. listener
engaged by
use of charts,
graphs,
figures etc, to
explain
salient points.
R3 Presentation Holds no eye Display Consistent Holds
Delivery & was not clear contract with minimal eye use of direct attention of
Presentation at all . the audience, contact with eye contact entire
Skills Language was as entire audience, with audience audience with
not report is read while reading but still the use of
appropriate. form notes. mostly from returns to direct eye
the notes. notes. contact,
Speaks in low seldom
volume Speaks in Speaks with looking at
and/or uneven satisfactory notes
monotonous volume with variation of

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ensure global food security and safety.
 Page No:

tone, which little or no volume and Speaks with

causes inflection. inflection. fluctuation in
audience to volume and
disengage inflection to
maintain
audience
interest.
R4 The project Some of the Major Most features Project is
Completeness could not be major features features of the of the project cpmpleyted in
of Project, completed are complete project are were the timely
Timeline but the completed. completed manner with
timeline for However the and timeline all features
project was timeline was as defined in implemented
not followed. not followed the proposal according to
was followed. the timeline
defined in
project
proposal.
R5 The student Student Student had Student held Student held
Professional never reported few meetings. regular regular
ethical value reported to occasionally More are meetings with meetings with
his advisor to his required. his his
supervisor. Sometime he supervisor. supervisors
The student came and
did not follow prepared, committee
the timeline. other times he members. He
was not reported his
prepared. progress
regularly.
R6 Only one Only one Not all All members All members
Team Work member did member did members contributed to contributed to
all the work. all the work. contributed to the project. the project.
Other the project. Cooperation
Conflicts members Work division between Any conflicts
between the could not is not group within the
group answer basic mentioned. members was group
members questions reasonable. members
were clearly about the Work division were
visible. project. is mentioned. amicably
resolved.
Work division
is clearly
mentioned.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

FYP: Defense Oral Presentation Evaluation Form

Project Title ___________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Student Name __________________________________________________________________

PO Sl Description Weight Performance Marks

No (1-5)
Engineering R1 Subject 1 1□2□3□4□
Knowledge Knowledge 5□
Communication R2 Organisation and 1 1□2□3□4□
content of 5□
Presentation
Communication R3 Delivery & 1 1□2□3□4□
Presentation Skills 5□
Project R4 Completeness of 1 1□2□3□4□
Management Project, Timeline 5□
Ethics R5 Professional 1 1□2□3□4□
ethical values 5□
Individual & R6 Team Work 1 1□2□3□4□
Team Work 5□

Evaluator Name: __________________________________ Signature (Date): _______________

Comments: ____________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
 Page No:

References

[1] PLAGIARISM.ORG, Available Online: http://plagiarism.org

[2] London South Bank University, “How to do your referencing: Numeric Style”, Available Online:
http://www.lsbu.ac.uk/library/helpsheets/hs28.pdf

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.