Program Overview
The B.Sc in Food Technology program will provide a comprehensive understanding of food
science, processing, preservation, and packaging. You will learn about food safety,
quality control, and regulatory affairs, preparing you for a wide range of exciting
careers in the food industry. Our experienced faculty will guide you through hands-on
laboratory experiments and industry visits, giving you real-world experience and
exposure to the latest trends and technologies. You'll be part of a community of
like-minded students passionate about food and driven to impact the industry.
Students can specialize in Cereals, Dairy, Alcohol, sugar, Bakery and Confectionery
items, Fruits and Vegetables, Oil and Oil seed processing, and meat-fish.
Program Structure
What is the B. Sc Food Technology Curriculum at KL University?
- Food Chemistry
- Fundamentals of Nutrition and Human Diet
- Introduction to Food Science and Technology
- Food Biochemistry
- Human Physiology and Nutrition
- Fundamentals of Food Processing
- Dairy Technology
- Food Microbiology
- Indigenous Dairy Products
- Ice Cream and Frozen Desserts
- Bakery and Confectionery Technology
- Processing of Horticultural Products
- Fermentation Technology
- Instrumentation in Food Analysis
- Nutraceuticals and Functional Foods
- Mathematics for Biologists
- Food Analysis and Quality Assurance
- Processing of Aquatic Foods
- Food Safety and Regulations
- Technology of Meat and Poultry
- Food Engineering
- Food Biotechnology
- Brewing and Beverage Technology
- Bioethics and Biosafety
- Lab Project
- Fermented and Therapeutic Foods
- Processing of Cereals, Pulses, and Oilseeds
- Waste Management in Food Industry
- Oils, Fats, Spices, and Condiments
- Enology
- Flavor Chemistry and Technology
- Food Product Development and Sensory Evaluation
- Food Packaging Technology
- Entrepreneurship and Skill Development
- Industry Project
- Advanced Food Chemistry
- Basics of Enzymology
- Research Methods and Scientific Writing
- Instrumentation in Food Industry
- Cereal Technology
- Organizational Behavior
- Marketing in Food Industry
- Lab Project
Program Benefits
The course is taught by eminent Ph.D. faculty, experts in academics & industry.
- 100% Placements for eligible students.
- Assistance for Start-ups through KLICISE.
- Dedicated Research and Entrepreneurship Labs.
- Highly qualified and experienced faculty with PhDs.
- Modern infrastructure with state-of-the-art facilities.
- Industry exposure through internships and workshops.
- Foreign language courses and Global certification programs.
- Curriculum constantly updated with the latest industry trends.
Program outcomes
-
PO1: Knowledge in Food Science & Nutrition: Illustrate the chemical
and physical properties of major food components, and the role of
food processing in altering the composition, structures and
functions.
-
PO2: Biochemical composition of foods: Recognize and distinguish the
components, molecular structures and properties of major food
components, influencing the functional properties of food molecules.
-
PO3: Microbial investigation on food spoilage: Identify the
important pathogens and spoilage microorganisms in foods and compare
the role and significance of microbial inactivation, adaptation on
growth and response of microorganisms in various environments.
-
PO4: Design new inventions: Apply principles of food technology to
design solutions for real time problems in Food Industry.
-
PO5: Usage of Modern Tools: Create, select, and apply appropriate
techniques, resources, and modern technologies and tools with an
understanding of the limitations.
-
PO6: Entrepreneur: Demonstrate knowledge of entrepreneurship and
innovation, start, run and finish on enterprise.
-
PO7: Environment and Sustainability: Understand the impact of the
professional engineering solutions in societal and environmental
contexts, and demonstrate the knowledge of and need for sustainable
development.
-
PO8: Ethics: Apply ethical principles and commit to professional
ethics and responsibilities and norms of the engineering practice.
-
PO9: The Hospitality and Society: Apply reasoning informed by the
contextual knowledge to assess societal, health, safety, legal and
cultural issues and the consequent responsibilities relevant to the
professional engineering practice.
-
PO10: Communication: Communicate effectively on complex
technological activities with the food industry community and with
society at large, such as, being able to comprehend and write
effective reports and design documentation, make effective
presentations, and give and receive clear instructions.
-
PO11: Life-long learning: Recognize the need of self education and
life-long learning process in order to keep abreast with the ongoing
developments in the field of food technology.
-
PO12: Analysis of food products: Ability to identify, formulate,
conduct research literature and analyze complex cooking problems
using principles of microbiology, biochemistry and processing
techniques.
- PEO1 : Mould the students into food technology professionals for
successful careers in academics and industry.
- PEO2 : Make students competent in the core and allied areas of food
science and technology.
- PEO3 : Motivate the prospective food technologists to follow ethics
and morals in their professional growth.
- PEO4 : Equip the graduates for becoming entrepreneurs.
- PEO5 : Prepare the students to serve the society and address global
food security challenges through their profession.
- PSO1: Recognize the composition of food, the role of each component
and their interactions, their roles in food processing.
- PSO2: Will be able to illustrate the importance of microbiology to
food production and food safety.
- PSO3: Can design food plant, identify the instruments required for
processing by understanding principles followed by preservation
techniques, and successful packaging method employment with good
marketing skills.
Eligibility & Admission Criteria
What are the academic qualifications to enter B.Sc Food Technology?
- Students with 10+2 of any group with a minimum of 55% marks.
- Education loan facility is available for tuition fees from Nationalized Banks
subject to Bank norms.
Fee Structure
Fee Structure for B.Sc Food Technology at KL University:
| Campus |
Duration |
Admission Fee |
Semester Fee |
Total 1st Semester |
| Vijayawada |
4 Years |
₹16,000 |
₹85,000 |
₹1,01,000 |
Note : The fee structure provided is based on the 2025–26 academic year and is
subject to change for the 2026–27 academic year.
Are hostel and other charges included?
No. Hostel, mess, exam, and other charges are separate. You can contact the admissions
office
for exact details.
Career Scope & Opportunities
- Food Technologist
- Quality Control Analyst
- Research and Development Scientist
- Food Safety Coordinator
- Production Manager
- Food Process Engineer
- Food Packaging Technologist
- Sensory Scientist
- Food Microbiologist
- Technical Sales Representative
- Food Regulatory Specialist
- Food Formulation Scientist
- Quality Assurance Manager
- Food Chemist
- Food Nutritionist
- Supply Chain Manager
- Food Production Supervisor
- Food Biotechnologist
- Food Preservation Technologist
- Food Product Development Specialist
Still have Queries? Contact Us
Please fill in the form and an expert from the admissions office will call you.
Helpline : +91 7815901716 , Monday To Saturday -
9am To 5pm (Except Public Holidays).
