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It’s a branch of engineering which deals with the processing of raw material, production, quality re-evaluation, packaging, storage and transportation, until and unless it is safe for consumption. It is a specialized course that helps the students gain an in-depth knowledge of the concepts of Food chemistry, Food Engineering and Food Preservation. This is a highly industry-specific course.
Develops understanding for the relationship between food, nutrition, the functions of food and health & Learn about various food groups and balanced diet.
To impart basic knowledge of Food Dispersions, Sensory Science, Food Science, Food Sanitation & Packaging Materials
Describe food safety regulations; the causes and prevention of food borne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene
To Improve professional communication in English for successful business interactions
To impart basic knowledge of Cold Preservation, freezers, Dehydration, Irradiation, Food Packaging & Thermal Processing
To understand the history and evolution of food processing & to study the structure, composition, nutritional quality structure and composition of various animal foods and post harvest changes of various plant foods.
An interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment
To know about the Introduction and importance of taste, odour, colour & flavours in food
Planning and organisation, Staffing & Directing and to understand Leadership & Managerial Control
To impart basic knowledge of Cold Preservation and freezers; Dehydration; Irradiation; Food Packaging; Thermal Processing
To impart basic knowledge of different methods of fruits and vegetable processing & to learn about processing of various spices, tea, coffee and cocoa
To know the compositional and technological aspects of milk and fish & To study processed milk and fish products
To impart comprehensive overview of the scientific and technical aspects of food packaging & To instill knowledge on packaging machinery, systems, testing and regulations of packaging
Develop the knowledge of fermentation of various Indian and international foods along with various beverages knowing the mechanism involved
To know the important genera of microorganisms associated with food and their characteristics & understand the role of microbes in fermentation, spoilage and food borne diseases.
To understand the principle of Unit operation, acquaint with fundamentals of food engineering and its process, the basics of designing of food plant and systems
To understand the chemistry of food components and their interactions; know about the role of enzymes and various processing treatments in food industry; to understand the concept of new product development
To understand the fundamentals of baking, learn the technologies behind bakery products & industry trends
Develops knowledge on Meaning, Needs andImportance of Entrepreneurship
To develop comprehensive understanding of different nutraceuticals and functional foods & the potential of various functional foods in promoting human health
Discover how to tackle key issues facing the food industry today and gain an insight into industry with a professional training
To understand the chemistry of food components and their interactions; to know about the role of enzymes and various processing treatments in food industry & understand the concept of new product development
To understand the sensory evaluation of foods and quality attributes of food and the gestation, olfactory, texture and color based evaluation of food
To learn about quality management in food production chain; to learn about physical, chemical contaminants in foods; to learn about latest trends and techniques in food science & to understand the significance of safe processing of foods
To understand the role of microbes in fermentation, spoilage and food borne diseases & Food safety and hygiene, types of hazards associated with food
Duration: 3 yrs.
A candidate should have passed the Senior Secondary (10+2) Examination or its equivalent examination with the subject of Physics, Chemistry, Biology/Mathematics, or Allied Science stream from a Recognized Board/University with 50% marks in aggregate or equivalent CGPA (45% in case of reserved category).
| Course | Course Fee | |||
| Indian (INR) | International (USD) | |||
|
||||
| B.Sc. Food Science Specialisation in Food Technology |
|
3,000 | ||
|
Note:
|
||||
| % Marks | Scholarship Criteria (% Tuition Fee Waiver) |
|---|---|
| 90% & above | 100% |
| 80 to 89.99% | 40% |
| 70 to 79.99% | 30% |
| 60 to 69.99% | 20% |
It’s a branch of engineering which deals with the processing of raw material, production, quality re-evaluation, packaging, storage and transportation, until and unless it is safe for consumption. It is a specialized course that helps the students gain an in-depth knowledge of the concepts of Food chemistry, Food Engineering and Food Preservation. This is a highly industry-specific course.
Develops understanding for the relationship between food, nutrition, the functions of food and health & Learn about various food groups and balanced diet.
To impart basic knowledge of Food Dispersions, Sensory Science, Food Science, Food Sanitation & Packaging Materials
Describe food safety regulations; the causes and prevention of food borne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene
To Improve professional communication in English for successful business interactions
To impart basic knowledge of Cold Preservation, freezers, Dehydration, Irradiation, Food Packaging & Thermal Processing
To understand the history and evolution of food processing & to study the structure, composition, nutritional quality structure and composition of various animal foods and post harvest changes of various plant foods.
An interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment
To know about the Introduction and importance of taste, odour, colour & flavours in food
Planning and organisation, Staffing & Directing and to understand Leadership & Managerial Control
To impart basic knowledge of Cold Preservation and freezers; Dehydration; Irradiation; Food Packaging; Thermal Processing
To impart basic knowledge of different methods of fruits and vegetable processing & to learn about processing of various spices, tea, coffee and cocoa
To know the compositional and technological aspects of milk and fish & To study processed milk and fish products
To impart comprehensive overview of the scientific and technical aspects of food packaging & To instill knowledge on packaging machinery, systems, testing and regulations of packaging
Develop the knowledge of fermentation of various Indian and international foods along with various beverages knowing the mechanism involved
To know the important genera of microorganisms associated with food and their characteristics & understand the role of microbes in fermentation, spoilage and food borne diseases.
To understand the principle of Unit operation, acquaint with fundamentals of food engineering and its process, the basics of designing of food plant and systems
To understand the chemistry of food components and their interactions; know about the role of enzymes and various processing treatments in food industry; to understand the concept of new product development
To understand the fundamentals of baking, learn the technologies behind bakery products & industry trends
Develops knowledge on Meaning, Needs andImportance of Entrepreneurship
To develop comprehensive understanding of different nutraceuticals and functional foods & the potential of various functional foods in promoting human health
Discover how to tackle key issues facing the food industry today and gain an insight into industry with a professional training
To understand the chemistry of food components and their interactions; to know about the role of enzymes and various processing treatments in food industry & understand the concept of new product development
To understand the sensory evaluation of foods and quality attributes of food and the gestation, olfactory, texture and color based evaluation of food
To learn about quality management in food production chain; to learn about physical, chemical contaminants in foods; to learn about latest trends and techniques in food science & to understand the significance of safe processing of foods
To understand the role of microbes in fermentation, spoilage and food borne diseases & Food safety and hygiene, types of hazards associated with food
This course is one of the most industry-preferred courses. Unhygienic food, Synthetic packaging, a polluted environment and water scarcity are already acting as major obstructions to mankind. In this scenario, there is an urgent requirement for expert people who can use the technology to construct the best quantity of food that meets the daily nutritional requirement of human beings. B. Sc Food Science with Specialization In Food Technology course will create specialists in food technology with high demand both from industry and regulatory authorities.
Duration: 3 yrs.
A candidate should have passed the Senior Secondary (10+2) Examination or its equivalent examination with the subject of Physics, Chemistry, Biology/Mathematics, or Allied Science stream from a Recognized Board/University with 50% marks in aggregate or equivalent CGPA (45% in case of reserved category).
| Course | Course Fee | |||
| Indian (INR) | International (USD) | |||
|
||||
| B.Sc. Food Science Specialisation in Food Technology |
|
3,000 | ||
|
Note:
|
||||