About CURRICULUM
Our B.S. programs in food technology entail holistic learning around food ingredients, their composition, food processing, quality control, preservation, packaging, storage, sensory evaluation, laws, and safety. We are dedicated to provide excellence in training our students to achieve all the required knowledge and skills through our unique curriculum. Not only the technical expertise, but we are committed to impart life skills as well to help our graduates succeed in their professional and personal life. Some of the strengths of the program are as follows:
- Globally recognized, outcome-based, industry-oriented, and as per IFT (Institute of Food Technologists, USA) guidelines.
- Certificate courses in cutting-edge technologies like HACCP, packaging, supply chain management offered by industry giants.
- Internships and practice schools at European and American universities and industries.
Courses Semester wise
Semester I: Food Chemistry; Fundamentals of Nutrition and Human Diet; Introduction to Food Science and Technology; Food Biochemistry; Human Physiology and Nutrition.
Semester II: Fundamentals of Food Processing; Dairy Technology; Food Microbiology; Dairy Technology; Indigenous Dairy Products; Ice cream and Frozen Desserts.
Semester III: Bakery and Confectionery Technology; Processing of Horticultural Products; Fermentation Technology; Instrumentation in Food Analysis; Nutraceuticals and Functional Foods; Mathematics for Biologists.
Semester IV: 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.
Semester V: 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.
Semester VI:Food Product Development and Sensory Evaluation; Food Packaging Technology; Entrepreneurship and Skill Development; Industry Project.
Semester VII: (Honors students): Advanced Food Chemistry; Basics of Enzymology; Research Methods and Scientific Writing; Instrumentation in Food Industry.
Semester VII:I (Honors students): Cereal Technology; Organizational Behavior; Marketing in Food Industry; Lab project
We want our students to have an edge over other science graduates. That’s why, we offer global certification programs along with the regular curriculum. Students are required to obtain at least two of the following certificates:
Quality Management Systems (QMS); HACCP; KAIZEN; Certified Quality Auditor (CQA); Six Sigma / Lean Six Sigma; Food Safety and Quality Auditor; Quality Improvement Associate; Organizational Excellence (OE); Training programs from FSSAI (GFLP, etc.); Import and Export; Supply Chain Management