B.Sc. – Food Technology Curriculum (Y26 Batch)
Year 1
Semester 1
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 1 | BSC | 26FT1101 |
Mathematics for Food Sciences | MFS |
2 | 1 | 0 | 0 | 3 |
| 2 | PCC | 26FT1102 |
Molecular & Biological Foundations of Food | MBFF |
3 | 0 | 2 | 0 | 4 |
| 3 | PCC | 26FT1103 |
Human Nutrition & Dietetics | HND |
2 | 0 | 0 | 0 | 2 |
| 4 | PCC | 26FT1104 |
Introduction to Food Technology | IFT |
2 | 0 | 2 | 0 | 3 |
| 5 | PCC | 26FT1107 |
Food Microbiology | FM |
3 | 0 | 2 | 0 | 4 |
| 6 | PCC | 26FT1106 |
Python Programming for Food Data | PPFD |
2 | 0 | 2 | 0 | 3 |
| TOTAL FOR SEM 1 |
|
19 |
Semester 2
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 7 | PCC | 26FT1105 |
Food Chemistry | FC |
3 | 0 | 2 | 0 | 4 |
| 8 | PCC | 26FT1105 |
Food Engineering & Unit Operations | FEUO |
3 | 0 | 2 | 0 | 4 |
| 9 | PCC |
26FT1105 |
Technology of Cereals, Legumes, and Oilseeds | TCLO |
2 | 0 | 2 | 0 | 3 |
| 10 | PCC | 26FT1105 |
Food Preservation & Thermal Processing | FPTP |
2 | 0 | 0 | 4 | 3 |
| 12 | BSC | 26FT1105 |
Statistics for Food Science | SFS |
2 | 1 | 0 | 0 | 3 |
| 13 | PCC | 26FT1105 |
Data Analysis & Visualization for Food Systems | DAVFS |
2 | 0 | 2 | 0 | 3 |
| 14 | — | — |
Communication Skill | CS |
0 | 0 | 4 | 0 | 2 |
| TOTAL FOR SEM 2 |
|
22 |
| 15 | PRI | — |
Summer Internship Program | SIP |
0 | 0 | 0 | 8 | 2 |
Year 2
Semester 3
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 16 | PCC | — |
Dairy Technology | DT |
2 | 0 | 2 | 0 | 3 |
| 17 | PCC | — |
Fruits, Vegetables & Spice Technology | FVST |
2 | 0 | 2 | 0 | 3 |
| 18 | PCC | — |
Bakery & Confectionery Technology | BCT |
2 | 0 | 2 | 0 | 3 |
| 19 | PCC | — |
Food Packaging Technology | FPT |
3 | 0 | 2 | 0 | 4 |
| 20 | PCC | — |
Food Business, Entrepreneurship & IPR | FBEI |
2 | 0 | 0 | 0 | 2 |
| 21 | — | — |
Communication, IKS & Food Heritage | CIKF |
2 | 0 | 0 | 0 | 2 |
| 22 | — | — |
Machine Learning for Food Industry | MLFI |
2 | 0 | 2 | 0 | 3 |
| TOTAL FOR SEM 3 |
|
20 |
Semester 4
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 23 | — | — |
Meat, Poultry & Seafood Technology | MPST |
3 | 0 | 2 | 0 | 4 |
| 24 | — | — |
Brewing and Beverage Technology | BBT |
2 | 0 | 2 | 0 | 3 |
| 25 | — | — |
Food Product Development, Sensory Science & Consumer Testing | FPDSC |
2 | 0 | 0 | 4 | 3 |
| 26 | — | — |
Smart Proteins & Precision Fermentation | SPPF |
2 | 0 | 2 | 0 | 3 |
| 27 | — | — |
Bioinformatics for Food & Nutrition | BFFN |
2 | 0 | 2 | 0 | 3 |
| 28 | — | — |
Bioengineering & Cell-Culture Foundations | BCCF |
2 | 0 | 2 | 0 | 3 |
| 29 | — | — |
Predictive Modelling, Shelf-Life & Digital Twins | PMSDT |
2 | 0 | 0 | 0 | 2 |
| TOTAL FOR SEM 4 |
|
21 |
| 30 | PRI | — |
Industry Internship | II |
0 | 0 | 0 | 8 | 2 |
Year 3
Semester 5
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 31 | — | — |
Pilot Plant & Process Scale-Up | — |
1 | 0 | 2 | 0 | 2 |
| 32 | — | — |
Generative AI for Flavour, Formulation & Sensory | GAFFS |
1 | 0 | 2 | 0 | 2 |
| 33 | — | — |
Functional & Sustainable Food Systems | FSFS |
2 | 0 | 0 | 0 | 2 |
| 34 | — | — |
Instrumental Techniques in Food Analysis | ITFA |
2 | 0 | 2 | 0 | 3 |
| 35 | — | — |
Professional Elective - 1 | PE1 |
2 | 0 | 2 | 0 | 3 |
| 36 | — | — |
Professional Elective - 2 | PE2 |
2 | 0 | 2 | 0 | 3 |
| — | — | — |
Computer Vision, IoT & Industry 4.0 for Food | CVI4F |
2 | 0 | 2 | 0 | 3 |
| 37 | — | — |
Open Elective | OE |
3 | 0 | 0 | 0 | 3 |
| 38 | — | — |
Value Added Course | — |
— | — | — | — | — |
| TOTAL FOR SEM 5 |
|
21 |
Semester 6
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr |
| 39 | — | — |
Advanced HACCP, FSMA & Food Defense / Food Fraud | — |
3 | 0 | 0 | 0 | 3 |
| 40 | — | — |
Advanced Regulatory Frameworks & Global Food Law | GFL |
3 | 0 | 0 | 0 | 3 |
| 41 | — | — |
Blockchain Traceability & Supply Chain Analytics | BTSCA |
2 | 0 | 2 | 0 | 3 |
| 42 | — | — |
Food AI Engineering & MLOps | FAIEM |
1 | 0 | 2 | 0 | 2 |
| 43 | — | — |
Professional Elective - 3 | PE3 |
2 | 0 | 2 | 0 | 3 |
| 44 | — | — |
Professional Elective - 4 | PE4 |
2 | 0 | 2 | 0 | 3 |
| 45 | PRI | — |
Capstone Project | CP |
0 | 0 | 0 | 16 | 4 |
| TOTAL FOR SEM 6 |
|
21 |
Total for Entire Program
B.Sc. – Food Technology Curriculum (Y25 Batch)
Semester 1
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 | PCC | 25FT1206 | Mathematics for Biologists | MFB | 2 | 2 | 0 | 0 | 4 | 4 |
| 2 | PCC | 25FT1102 | Food Chemistry | FC | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | PCC | 25FT1103 | Technology of Cereals, Legumes, and Seeds | TCLS | 3 | 0 | 2 | 0 | 4 | 5 |
| 4 | PCC | 25FT1104 | Introduction to Food Science and Technology | IFST | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | SDC | 25FT12C1 | Principles of Food Preservation | PFP | 1 | 0 | 0 | 4 | 2 | 5 |
| 6 | HAS | 25UC1103 | Language Skills | LS | 0 | 0 | 4 | 0 | 2 | 4 |
| TOTAL FOR SEM 1 |
12 | 2 | 10 | 4 | 20 | 28 |
Semester 2
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 | PCC | 25FT2108 | Data and Statistical Analysis | DSA | 2 | 2 | 0 | 0 | 4 | 4 |
| 2 | PCC | 25FT2213 | Bakery, Confectionery & Snacks Technology | BCST | 2 | 0 | 4 | 0 | 4 | 6 |
| 3 | PCC | 25FT1101 | Information & Communication Technology | ICT | 2 | 0 | 2 | 0 | 3 | 4 |
| 4 | PCC | 25FT1105 | Food Biochemistry | FBC | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | PCC | 25FT1207 | Food Microbiology | FMB | 3 | 0 | 2 | 0 | 4 | 5 |
| 6 | SDC | 25SDFT02 | Food Additives and Adulterants | FAA | 1 | 0 | 0 | 4 | 2 | 5 |
| 7 | HAS | 25UC0026 | Human Values, Gender Equality & Professional Ethics | HGP | 2 | 0 | 0 | 0 | 2 | 2 |
| 8 | SIL | 25UC0021 | Social Immersive Learning - 1 | SIL-1 | 0 | 0 | 2 | 0 | 1 | 2 |
| TOTAL FOR SEM 2 |
15 | 2 | 12 | 4 | 24 | 33 |
| 1S | PRI | 25IE1201 | Summer Internship (1 Month) | SIP |
0 | 0 | 0 | 8 | 2 | 8 |
Semester 3
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 | PCC | 25FT2110 | Food Engineering | FE | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 25FT2109 | Processing of Horticultural Produce | PHP | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | SDC | 25SDFT03 | Sensory Evaluation of Foods | SEF | 1 | 0 | 0 | 4 | 2 | 5 |
| 4 | PEC | PE-1 | Professional Elective - 1 | PE-1 | 3 | 0 | 2 | 0 | 4 | 5 |
| 5 | HAS | 25FL3058 | Japanese Language | FLE | 3 | 0 | 0 | 0 | 3 | 3 |
| 6 | HAS | 25UC1203 | Design Thinking for Innovation | DTI | 0 | 0 | 4 | 0 | 2 | 4 |
| 7 | SIL | 25UC0022 | Social Immersive Learning - 2 | SIL-2 | 0 | 0 | 2 | 0 | 1 | 2 |
| TOTAL FOR SEM 3 |
34 | 2 | 28 | 20 | 20 | 29 |
Semester 4
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 | PCC | 25FT3215 | Technology of Meat and Poultry | TMP | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 25FT22C1 | Food Analysis and Quality Assurance | FAQA | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | PCC | 25FT2211 | Food Safety and Regulations | FSR | 3 | 0 | 0 | 0 | 3 | 3 |
| 4 | SDC | 25SDFT04 | Food Product Development | FPD | 1 | 0 | 0 | 4 | 2 | 5 |
| 5 | PEC | PE-2 | Professional Elective - 2 | PE-2 | 3 | 0 | 2 | 0 | 4 | 5 |
| 6 | HAS | 25UC2105 | Communication Skills | CS | 0 | 0 | 4 | 0 | 2 | 4 |
| 7 | AUC | 25UC0009 | Ecology & Environment | EE | 2 | 0 | 0 | 0 | 0 | 2 |
| TOTAL FOR SEM 4 |
15 | 0 | 10 | 4 | 19 | 29 |
| 2S | PRI | 25IE2202 | Summer Internship (1 Month) | SIP |
0 | 0 | 0 | 8 | 2 | 8 |
Semester 5
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 | PCC | 25FT2212 | Processing of Aquatic Foods | PAF | 3 | 0 | 2 | 0 | 4 | 5 |
| 2 | PCC | 25FT3114 | Non-Thermal Food Processing Methods | NTFPM | 3 | 0 | 0 | 0 | 3 | 3 |
| 3 | PCC | 25FT3115 | Processing of Plantation Crops, Herbs, and Spices | PPCHS | 2 | 0 | 0 | 0 | 2 | 2 |
| 4 | SDC | 25FT32C2 | Food Packaging Technology | FPT | 1 | 0 | 0 | 4 | 2 | 5 |
| 5 | PRI | 25IE3102 | Term Paper | TP | 0 | 0 | 0 | 8 | 2 | 8 |
| 6 | PEC | PE-3 | Professional Elective - 3 | PE-3 | 3 | 1 | 0 | 0 | 4 | 4 |
| 7 | HAS | 25UC0031 | Leadership and Management Skills | LAMS | 0 | 0 | 4 | 0 | 2 | 4 |
| 8 | AUC | 25UC0008 | Indian Constitution | IC | 2 | 0 | 0 | 0 | 0 | 2 |
| 9 | OEC | OE1 | Open Elective - 1 | OE-1 | 3 | 0 | 0 | 0 | 3 | 3 |
| TOTAL FOR SEM 5 |
17 | 1 | 6 | 12 | 22 | 36 |
| 1 | PRI | 25IE3207 | Industrial Training (2 Months) | SIP |
0 | 0 | 0 | 16 | 4 | 16 |
Semester 6
| SL | CAT | Course Code | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 2 | PEC | PE-4 | Professional Elective - 4 | PE-4 | 3 | 0 | 2 | 0 | 4 | 5 |
| 3 | AUC | 25UC0017 | Indian Ancient Knowledge Systems: Vedic Mathematics | IAKS-VM | 2 | 0 | 0 | 0 | 0 | 2 |
| 4 | AUC | AUC-CAREER | Career | AUC-CAREER | 0 | 0 | 0 | 8 | 0 | 8 |
| 5 | OEC | OE2 | Open Elective - 2 | OE-2 | 3 | 0 | 0 | 0 | 3 | 3 |
| TOTAL FOR SEM 6 |
8 | 0 | 2 | 24 | 11 | 34 |
Total for Entire Program
Value Added Courses
| SL | Course Title | Acronym |
L | T | P | S | Cr | CH |
| 1 |
Value Added Course-1 (Sugar Reduction Reformulation Expert) |
VAC-1 |
0 | 0 | 0 | 8 | 0 | 8 |
| 2 |
Value Added Course-2 (HACCP Introduction and Training) |
VAC-2 |
0 | 0 | 0 | 8 | 0 | 8 |
Professional Elective Courses (PEs)
| SEM | Code | Title | Acronym |
L | T | P | S | Cr |
Bucket | Program |
| 3 | 25FT21E1 |
Nutraceuticals and Functional Foods | NFF |
3 | 0 | 2 | 0 | 4 |
PE-1 | Regular |
| 3 | 25FT21E2 |
Food Biotechnology | FBT |
3 | 0 | 2 | 0 | 4 |
PE-1 | Regular |
| 4 | 25FT22E3 |
Ice Cream and Frozen Desserts | ICFD |
3 | 0 | 2 | 0 | 4 |
PE-2 | Regular |
| 4 | 25FT22E4 |
Indigenous Dairy Products | IDP |
3 | 0 | 2 | 0 | 4 |
PE-2 | Regular |
| 5 | 25FT31E5 |
Flavor Chemistry and Technology | FCT |
3 | 1 | 0 | 0 | 4 |
PE-3 | Regular |
| 5 | 25FT31E6 |
Food Plant Design and Layout | FPDL |
3 | 1 | 0 | 0 | 4 |
PE-3 | Regular |
| 6 | 25FT32E7 |
Enzymatic Processing of Foods | EPF |
3 | 0 | 2 | 0 | 4 |
PE-4 | Regular |
| 6 | 25FT32E8 |
Fermented and Therapeutic Foods | FTF |
3 | 0 | 2 | 0 | 4 |
PE-4 | Regular |
| 6 | 25FT32E9 |
Packaging Materials | PM |
2 | 0 | 2 | 0 | 3 |
PE-5 | Specialization |
| 6 | 25FT32E10 |
Packaging Design and Converting Process | PDCP |
2 | 0 | 2 | 0 | 3 |
PE-5 | Specialization |
| SDC | 25SDFT06 |
Extruded and 3-D Printed Food Products | E3DPFP |
1 | 0 | 0 | 4 | 2 |
SDC | Specialization |
Open Elective Courses (OEs)
| Code | Title | Acronym |
L | T | P | S | Cr |
Bucket | Program |
| OEBT1001 | IPR & Patent Laws | IPRPL |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OEAD1001 | Fundamentals of Big Data | FBD |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OEIN1001 | Fundamentals of IoT | FIOT |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OECE1001 | Solid and Hazardous Waste Management | SHWM |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OECE1003 | Industrial Waste Water Treatment | IWWT |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OEBT2007 | Biomaterials | BM |
3 | 0 | 0 | 0 | 3 |
OE-1 | Regular |
| OEAD2006 | Data Science and Visualization | DSV |
3 | 0 | 0 | 0 | 3 |
OE-2 | Regular |
| OEME2006 | Robotics | RT |
3 | 0 | 0 | 0 | 3 |
OE-2 | Regular |
| OEME2007 | Total Quality Management | TQM |
3 | 0 | 0 | 0 | 3 |
OE-2 | Regular |
B.Sc. – Food Technology Curriculum (Y24 Batch)
Semester 1
| 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 |
Semester 2
| 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 |
Summer Internship – 1 Month
| 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 |
Semester 3
| 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 |
Semester 4
| 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 |
Summer Internship – 1 Month
| 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 |
Semester 5
| 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 |
Semester 6
| 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 |
Total for Entire Program
| L | T | P | S | Credits | CH |
| 102 | 7 | 60 | ## | 122 | 206 |
About Curriculum
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:
- Outcome-based, industry-oriented curriculum as per IFT (USA) guidelines.
- Certificate courses in HACCP, packaging, supply chain management by industry experts.
- Internships and practice schools in European and American universities.
Courses Semester Wise
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.
