B.Sc. in Food Technology Program Syllabus & Subjects

Discover the B.Sc. Food Technology course syllabus, covering food chemistry, processing, and safety to prepare you for a dynamic career in the food industry.

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

The Bachelor of Science (B.Sc.) in Food Technology 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 engineering, and food safety regulations. Students delve into subjects such as food processing techniques, food quality assurance, and sensory evaluation of food products. Advanced coursework often explores specialized areas such as food product development, food packaging technology, and food preservation methods. Practical components may involve laboratory work, pilot-scale food production, and quality control analysis. Additionally, students may have the opportunity to choose elective courses to tailor their studies to specific interests like food biotechnology, food marketing, or culinary arts. This multidisciplinary curriculum equips graduates with a strong foundation in food technology, preparing them for careers in food manufacturing, research and development, quality control, food safety management, and product innovation within the food industry, where they can contribute to the production of safe, nutritious, and appealing food products for consumers worldwide.

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

S.no	Subjects
1	Fundamentals of Food Technology
2	Principles of Food Science
3	Technology of Food Preservation
4	Food Processing Technology

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

S.No	Subjects
1	Food and Nutrition
2	The technology of Fruits, Vegetables, and Plantation Crops
3	The technology of Dairy and Sea Food
4	The technology of Cereals, Pulses, and Oilseeds
5	Food Microbiology
6	The technology of Meat, Poultry, and Egg