BSc Food Science Specialisation in Food Technology | in Food Science

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.

Objective

To impart the understanding of the concepts of Food chemistry, Food Engineering and Food Preservation
To enable the students to learn the 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 acquire skills to undertake systematic research and maintenance of quality in the area of Food and Nutrition

Outcome

Develops 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
microbiological aspects of food quality and safety
a more detailed understanding of a specialist area depending upon chosen specialism.
integrate the scientific disciplines relevant to food
apply and communicate scientific knowledge to meet the needs of industry and the consumer for the production and marketing of safe and quality foods.

Curriculum

1st Semester

Food and Nutrition

Develops understanding for the relationship between food, nutrition, the functions of food and health & Learn about various food groups and balanced diet.

Principles of Food Science

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

Communication Skills

To Improve professional communication in English for successful business interactions

2nd Semester

Food Processing Technology

To impart basic knowledge of Cold Preservation, freezers, Dehydration, Irradiation, Food Packaging & Thermal Processing

Fundamentals of Food Technology

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.

Environmental Sciences

An interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment

Sensory evaluation of food

To know about the Introduction and importance of taste, odour, colour & flavours in food

Fundamental of Management

Planning and organisation, Staffing & Directing and to understand Leadership & Managerial Control

3rd Semester

Technology of Food Preservation

To impart basic knowledge of Cold Preservation and freezers; Dehydration; Irradiation; Food Packaging; Thermal Processing

Technology of Fruits, Vegetables and Plantation Crops

To impart basic knowledge of different methods of fruits and vegetable processing & to learn about processing of various spices, tea, coffee and cocoa

Dairy technology

To know the compositional and technological aspects of milk and fish & To study processed milk and fish products

Food Packaging

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

Food Fermentation Technology

Develop the knowledge of fermentation of various Indian and international foods along with various beverages knowing the mechanism involved

4th Semester

Technology of Cereals, Pulses and Oilseeds

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

Food Microbiology

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.

Technology of Meat, Fish and Poultry

To understand need and importance of livestock, egg and poultry industry & study structure, composition and nutritional quality of animal products.

Food analysis and instrumentation

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

Food Engineering

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

Food Chemistry-I

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

Bakery Technology

To understand the fundamentals of baking, learn the technologies behind bakery products & industry trends

Entrepreneurship Development

Develops knowledge on Meaning, Needs andImportance of Entrepreneurship

Nutraceuticals and Functional Foods

To develop comprehensive understanding of different nutraceuticals and functional foods & the potential of various functional foods in promoting human health

Industrial Exposure

Discover how to tackle key issues facing the food industry today and gain an insight into industry with a professional training

6th Semester

Food Chemistry-II

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

Food Quality and Sensory Evaluation

To understand the sensory evaluation of foods and quality attributes of food and the gestation, olfactory, texture and color based evaluation of food

Food Quality Management

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

Food Safety

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

With a wide coverage of a horizon of disciplines, sky is the only limit for a promising Food Technologist Career options or possibilities are unlimited in different departments-

Production
Marketing
Quality assurance
Research and Development
Teaching
Product Development
Sensory Evaluation etc.

Various Industrial Sectors

Biscuits (Britannia)
Soft Drinks (Coca Cola)
Ice Creams (Vadilal, Creambell)
Snack Foods (Haldirams)
Pickles (Bedekar)
Meat (Alkabir Exports)
Breweries (United brew)
Tea (Tata Tea)
Bakeries (Nik Bakers)
Dairy ( Amul, NDDB)
Coffee (Nescafe/ Nestle)
Fruits and Vegetables (Kisans)
Extruders (Kurkure/ Fritolay)

Government Departments

State and Central Govt. Foods
Depts.
Ministry of Food Processing
Industries
Food Inspectors in Food and
Drug Administration Dept.
FPO and AGMARK
Food Testing Lab
Food Corporation of India
BIS
ASRB
State and Central Agriculture
University
ICAR Research Institutes

Other Options

Self employment
Higher Studies
Foreign Chances
All India and Allied Services of Government

Eligibility (Duration: 3 Years)

BSc Food Science Specialisation in Food Technology : 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:

The Fee will have to be deposited at the time of Counselling.
University Charges will be extra as per University norms.
Fee once paid shall not be refunded under any circumstances.
There will be an annual increase of 7% in tuition fee.
Students Fund for all the students is Rs.2,000/- p.a.
Life time Alumni Membership fee is Rs. 4,000/-.
Hostel & Transport Charges will be extra.
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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Leadership

Administration

Admission Procedure

Prospectus

Further Details

Programs

Institutional List

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Get Started

Leadership

Administration

Admission Procedure

Prospectus

Further Details

Programs

Institutional List

Other Links

Apply Now | BSc Food Science (Honors) with Specialisation in Food Technology

BSc Food Science Specialisation in Food Technology | in Food Science

Objective

Outcome

Curriculum

1st Semester

2nd Semester

3rd Semester

4th Semester

5th Semester

6th Semester

Career Opportunities

Various Industrial Sectors

Government Departments

Other Options

Eligibility (Duration: 3 Years)

Fees

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