| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | BSC | 22FT1206 | Mathematics for Biologists | MFB | 2 | 2 | 0 | 0 | 4 | 4 |
| 2 | PCC | 22FT1102 | Food Chemistry | FC | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | PCC | 22FT1103 | Human Physiology and Nutrition | HPN | 3 | 0 | 0 | 0 | 3 | 3 |
| 4 | PCC | 22FT1104 | Introduction to Food Science and Technology | IFST | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | SDC | 22FT12C1 | Principles of Food Preservation | PFP | 1 | 0 | 0 | 4 | 2 | 5 |
| 6 | HAS | 24UC1103 | Language Skills | LS | 0 | 0 | 4 | 0 | 2 | 4 |
| TOTAL | 12 | 2 | 8 | 4 | 19 | 26 | ||||
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | BSC | 22FT2108 | Data and Statistical Analysis | DSA | 2 | 2 | 0 | 0 | 4 | 4 |
| 2 | PCC | 22FT2213 | Bakery, Confectionery & Snacks Technology | BCST | 2 | 0 | 4 | 0 | 4 | 6 |
| 3 | PCC | 22FT1101 | Information & Communication Technology | ICT | 2 | 0 | 2 | 0 | 3 | 4 |
| 4 | PCC | 22FT1105 | Food Biochemistry | FBC | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | PCC | 22FT1207 | Food Microbiology | FMB | 3 | 0 | 2 | 0 | 4 | 5 |
| 6 | SDC | 24SDFT02 | Food Additives and Adulterants | FAA | 1 | 0 | 0 | 4 | 2 | 5 |
| 7 | HAS | 23UC0026 | Human Values, Gender Equality & Professional Ethics | HGP | 2 | 0 | 0 | 0 | 2 | 2 |
| 8 | SIL | 22UC0021 | Social Immersive Learning – 1 | SIL-1 | 0 | 0 | 0 | 4 | 1 | 4 |
| TOTAL | 15 | 2 | 10 | 8 | 24 | 35 | ||||
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| – | PRI | 24IE1201 | Summer Internship (1 Month) | SIP | 0 | 0 | 0 | 8 | 2 | 8 |
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | PCC | 22FT2110 | Food Engineering | FE | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 22FT2109 | Processing of Horticultural Produce | PHP | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | SDC | 24SDFT03 | Sensory Evaluation of Foods | SEF | 1 | 0 | 0 | 4 | 2 | 5 |
| 4 | PEC | 22FT12EX | Professional Elective – 1 | PEC-1 | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | HAS | 23FL3055 | German Language | FLE | 3 | 0 | 0 | 0 | 3 | 3 |
| 6 | HAS | 22UC1203 | Design Thinking for Innovation | DTI | 2 | 0 | 2 | 0 | 3 | 4 |
| 7 | SIL | 22UC0022 | Social Immersive Learning – 2 | SIL-2 | 0 | 0 | 0 | 4 | 1 | 4 |
| TOTAL | 36 | 2 | 20 | 32 | 21 | 31 | ||||
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | PCC | 22FT3215 | Technology of Meat and Poultry | TMP | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 22FT22C1 | Food Analysis and Quality Assurance | FAQA | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | PCC | 22FT2211 | Food Safety and Regulations | FSR | 3 | 0 | 0 | 0 | 3 | 3 |
| 4 | SDC | 24SDFT04 | Food Product Development | FPD | 1 | 0 | 0 | 4 | 2 | 5 |
| 5 | PEC | 22FT21EX | Professional Elective – 2 | PEC-2 | 3 | 0 | 2 | 0 | 4 | 5 |
| 6 | HAS | 24UC2105 | Communication Skills | CS | 0 | 0 | 4 | 0 | 2 | 4 |
| 7 | AUC | 22UC0009 | Ecology & Environment | EE | 2 | 0 | 0 | 0 | 0 | 2 |
| 8 | SIL | 22UC0023 | Social Immersive Learning – 3 | SIL-3 | 0 | 0 | 0 | 4 | 1 | 4 |
| TOTAL | 15 | 0 | 10 | 8 | 20 | 33 | ||||
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| – | PRI | 24IE2202 | Summer Internship (1 Month) | SIP | 0 | 0 | 0 | 8 | 2 | 8 |
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | PCC | 22FT2212 | Processing of Aquatic Foods | PAF | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 24FT3114 | Non-Thermal Food Processing Methods | NTFPM | 2 | 0 | 0 | 0 | 2 | 2 |
| 3 | PCC | 24FT3115 | Processing of Plantation Crops, Herbs & Spices | PPCHS | 2 | 0 | 0 | 0 | 2 | 2 |
| 4 | SDC | 22FT32C2 | Food Packaging Technology | FPT | 1 | 0 | 0 | 4 | 2 | 5 |
| 5 | PRI | 22IE3102 | Term Paper | TP | 0 | 0 | 0 | 8 | 2 | 8 |
| 6 | PEC | 22FT22EX | Professional Elective – 3 | PEC-3 | 3 | 1 | 0 | 0 | 4 | 4 |
| 7 | HAS | 24UC0027 | Leadership and Management Skills | LAMS | 0 | 0 | 4 | 0 | 2 | 4 |
| 8 | AUC | 23UC0008 | Indian Constitution | IC | 2 | 0 | 0 | 0 | 0 | 2 |
| 9 | OEC | 22FT31EX | Open Elective – 1 | OE-1 | 3 | 0 | 2 | 0 | 4 | 5 |
| TOTAL | 16 | 1 | 8 | ## | 22 | 37 | ||||
| SL | CAT | Course Code | Course Title | Acronym | L | T | P | S | Cr | CH |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | PRI | 24IE3207 | Industrial Training (2 Months) | SIP | 0 | 0 | 0 | ## | 4 | 16 |
| 2 | PEC | 24FT32EX | Professional Elective – 4 | PEC-4 | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | AUC | 23UC0017 | Indian Knowledge Systems – Vedic Mathematics | IKS-VM | 2 | 0 | 0 | 0 | 0 | 2 |
| 4 | OEC | 22FT31EX | Open Elective – 2 | OE-2 | 3 | 0 | 2 | 0 | 4 | 5 |
| TOTAL | 8 | 0 | 4 | ## | 12 | 28 | ||||
| L | T | P | S | Credits | CH |
|---|---|---|---|---|---|
| 102 | 7 | 60 | ## | 122 | 206 |
Our B.Sc 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 provide excellence in training through a strong curriculum and impart essential life skills for professional success. Key strengths of the program include:
Semester I: Food Chemistry; Fundamentals of Nutrition; Introduction to Food Science; Food Biochemistry; Human Physiology.
Semester II: Food Processing; Dairy Technology; Food Microbiology; Indigenous Dairy Products; Ice Cream and Frozen Desserts.
Semester III: Bakery Technology; Horticultural Products Processing; Fermentation Technology; Food Analysis Instruments; Nutraceuticals; Mathematics for Biologists.
Semester IV: Food Quality Assurance; Aquatic Foods Processing; Food Safety; Meat & Poultry Technology; Food Engineering; Food Biotechnology; Beverage Technology.
Semester V: Bioethics; Lab Project; Fermented Foods; Cereal/Pulse/Oilseed Processing; Waste Management; Oils & Spices; Enology; Flavour Technology.
Semester VI: Product Development; Sensory Evaluation; Packaging Technology; Entrepreneurship; Industry Project.
Semester VII (Honors): Advanced Food Chemistry; Enzymology; Research Methods; Industry Instrumentation.
Semester VIII (Honors): Cereal Technology; Organizational Behaviour; Marketing in Food Industry; Lab Project.
Students must complete at least two global certifications such as QMS, HACCP, KAIZEN, Six Sigma, FSSAI training, Supply Chain Management, Import & Export, and more.