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MMDU
Apply Now | BSc Food Science (Hons) with Specialization in Food Science & Technology

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BSc Food Science (Hons) with Specialization in Food Science & Technology

It’s a branch of engineering which deals with 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.

Course Objective

  • To make students aware about the concepts of Food chemistry, Food Engineering and Food Preservation
  • To give them in-depth knowledge off methods of assessing Life Cycle Nutrition, Food Processing and Food Preservation
  • To apply theoretical concepts in laboratory setting as per standard methods in the above mentioned areas and Food hygiene and Sanitation
  • To understand the applications of Food science in Food safety, Clinical interventions, Food Packaging and Processing
  • To help the students acquire skills to undertake systematic research and maintenance of quality in the area of Food and Nutrition

Course Outcome

  • Develop knowledge and understanding of food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety, food processing and food processing equipment
  • Gain understanding of microbiological aspects of food quality and safety ad integrate the scientific disciplines relevant to food
  • Applying scientific knowledge to meet the needs of industry and the consumer for the production and marketing of safe and quality foods.

Curriculum

1st Semester

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

2nd Semester

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

3rd Semester

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

4th Semester
This course will enable the student to teach technology of milling of various cereals &To impart technical knowhow of pulses and oilseeds refining

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 need and importance of livestock, egg and poultry industry & study structure, composition and nutritional quality of animal products.
To understand the principles of Unit operation, acquaint with fundamentals of food engineering and its process, different food packaging materials and packaging design and techniques used for various foods
5th Semester

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

6th Semester

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

Career Opportunities

This course is one of the most industry-preferred courses. Unhygienic food, Synthetic packaging, polluted environment and water scarcity are already acting as major obstruction to the mankind. In this scenario, there is an urgent requirement of the expert people who can use the technology to construct 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.

Job Opportunities

  • Lab Technician in food labs
  • Food Handler
  • Food Processing Operator
  • Research Scientists
  • Food Inspector
  • Managers (Quality control/ Quality Assurance)
  • Food technologist
  • Nutritional therapist
  • Product/process development scientist
  • Regulatory affairs officer
  • Scientific laboratory technician
  • Technical brewer

Eligibility Criteria

Duration: 3 yrs.

A candidates should have passed 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).

Fees

Course Course Fee 
Indian (INR) International (USD)
Tuition Fee Development Fee
B.Sc. Food Science Specialisation in Food Technology
40,000 -
3,000

Note:

  1. The Fee will have to be deposited at the time of Counselling.
  2. University Charges will be extra as per University norms.
  3. Fee once paid shall not be refunded under any circumstances.
  4. There will be an annual increase of 7% in tuition fee.
  5. Students Fund for all the students is Rs.2,000/- p.a.
  6. Life time Alumni Membership fee is Rs. 4,000/-.
  7. Hostel & Transport Charges will be extra.
  8. Students who wish to leave the Institute mid-stream, will have to deposit the fee for the remaining period of the course as per judgement of the Hon'ble Supreme Court in the case of Islamic Academy of Education and others Vs State of Karnataka & PA lnamdar case.
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