3 Years
Under Graduate
Science
Full Time
The B.Sc. Hons. Food Technology syllabus encompasses subjects such as food chemistry, microbiology, food processing, quality control, and safety. Students learn about food product development, packaging, and preservation techniques.
A Bachelor of Science Honours (B.Sc. Hons.) in Food Technology program is designed to provide students with a comprehensive understanding of the science and technology behind food production, preservation, and safety. In the first year, students typically study fundamental subjects like chemistry, biology, microbiology, and mathematics to build a strong scientific foundation. As they progress, the curriculum delves into specialized topics such as food chemistry, food microbiology, food engineering, food processing, and quality assurance. Practical training in food processing techniques, quality control, and food safety is often emphasized, along with laboratory work and research projects. The final year may include advanced courses, an industry internship, and a research thesis. Graduates of this program are well-prepared for careers in food product development, food processing, quality control, regulatory affairs, and research in the food industry, contributing to the development of safe and innovative food products for consumers.
Syllabus of Bachelor of Science (Honours) Food Technology
Year 1
| S.No | Subjects |
| 1 | Principles of Nutrition Science |
| 2 | Biomolecule |
| 3 | Chemistry |
| 4 | Principles of Nutrition Science Lab |
| 5 | Chemistry Lab |
| 6 | Physics |
| 7 | Biostatistics |
| 8 | Introduction to Food Technology |
| 9 | Introduction to Microbiology |
| 10 | Environmental Sciences |
| 11 | Lab Work |
Year 2
| S.No | Subjects |
| 1 | Food Chemistry |
| 2 | Food Biotechnology |
| 3 | Human Health and Diseases |
| 4 | Food Microbiology |
| 5 | Nutrition Science and Human Physiology |
| 6 | Food Quality Analysis |
| 7 | Processing Technology of Cereals Pulses Legumes and Oilseeds |
| 8 | Principles of Food Preservation |
| 9 | Unit Operations in Food Processing |
| 10 | Lab Work |
Year 3
| S.No | Subjects |
| 1 | Technology of Fruits and Vegetables |
| 2 | Technology of Spices and Functional Foods |
| 3 | Food Packaging |
| 4 | Food Engineering |
| 5 | Entrepreneurship and skill development |
| 6 | Dairy Technology |
| 7 | Technology of Meat |
| 8 | Poultry and Sea Foods |
| 9 | Lab & Practical Work |
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