Bachelor of Science (B.Sc.) Food Sciences Course Syllabus

Syllabus for Bachelor of Science (B.Sc.) Food Sciences Course

The Bachelor of Science (B.Sc.) in Food Sciences program offers a comprehensive syllabus that covers a wide range of foundational and advanced topics in the field of food science and technology. Core courses typically include food chemistry, food microbiology, food processing, and food quality control. Students delve into subjects such as food safety and sanitation, sensory evaluation, and food product development. Advanced coursework often explores specialized areas such as food engineering, food packaging, and nutritional aspects of food. Practical components may involve laboratory experiments in food analysis, food processing techniques, and quality assurance procedures. Additionally, students may have the opportunity to choose elective courses to focus on specific interests like food biotechnology, food regulations and compliance, or culinary arts. This multidisciplinary curriculum equips graduates with the knowledge and skills needed for careers in food product development, quality control, food safety management, or research and development in the food industry, where they can contribute to the production of safe, nutritious, and innovative food products to meet the demands of consumers and the food market.

1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Science (B.Sc.) Food Science 

2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Science (B.Sc.) Food Science 

3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Food Science