3 Years
Under Graduate
Science
The Bachelor of Science (B.Sc.) Food Technology syllabus at Swami Vivekananda University, Kolkata is designed to provide overall knowledge to the students with a strong foundation. Bachelor of Science (B.Sc.) Food Technology faculty at Swami Vivekananda University specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor of Science (B.Sc.) Food Technology at Swami Vivekananda University, students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor of Science (B.Sc.) Food Technology syllabus at Swami Vivekananda University, Kolkata maintains a balance between theoretical knowledge and practical knowledge.
Bachelor of Science (B.Sc.) Food Technology first year students at Swami Vivekananda University are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Swami Vivekananda University, Kolkata also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor of Science (B.Sc.) Food Technology syllabus at Swami Vivekananda University, Kolkata is also frequently updated to give industry relevant training and knowledge to students. Swami Vivekananda University strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Swami Vivekananda University enable Bachelor of Science (B.Sc.) Food Technology students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Bachelor of Science (B.Sc.) Food Technology progress, students learn advanced topics and complex concepts. The Bachelor of Science (B.Sc.) Food Technology curriculum at Swami Vivekananda University, Kolkata mainly focuses on analytical and critical thinking. As the Bachelor of Science (B.Sc.) Food Technology course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor of Science (B.Sc.) Food Technology at Swami Vivekananda University also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Bachelor of Science (B.Sc.) Food Technology curriculum at Swami Vivekananda University includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor of Science (B.Sc.) Food Technology syllabus at Swami Vivekananda University aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Swami Vivekananda University
Note: Given below syllabus is based on the available web sources. Please verify with the Swami Vivekananda University, Kolkata for latest Bachelor of Science (B.Sc.) Food Technology curriculum.
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 |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Food Technology
| S.no | Subjects |
| 1 | Food Engineering |
| 2 | Food Chemistry |
| 3 | Food Quality and Sensory Evaluation |
| 4 | Practical |
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