Course Structure

 

B.Sc. Food Technology and Management - I 

Semester I Semester II
Communication & Soft Skills- I Communication & Soft Skills- II
Introduction To Food Science- I Introduction To Food Science- II
Principles of Food Preparation &Preservation- I Principles of Food Preparation &Preservation- II
Human Physiology- I Human Physiology- II
Food Chemistry- I Food Chemistry- II
Fundamentals of Food Microbiology- I Fundamentals of Food Microbiology- II
Introduction To Computer- I Introduction To Computer- II
Market Survey (Food Groups) Seminar

B.Sc. Food Technology and Management - II

Semester III Semester IV
Human Nutrition- I Human Nutrition- II
Cereal Legume & Oilseed Technology- I Cereal Legume & Oilseed Technology- II
Analytical Techniques- I Analytical Techniques- II
Food Biochemistry- I Food Biochemistry- II
Dairy Technology- I Dairy Technology- II
Agribusiness Management- I Agribusiness Management- II
Market Survey (Processed Foods) Seminar

B.Sc. Food Technology and Management - III

Semester V Semester VI
Therapeutic Nutrition- I Therapeutic Nutrition- II
Bakery and Confectionary- I Bakery and Confectionary- II
Animal Product Technology-I Animal Product Technology-II
Processing and Preservation of Fruits & Vegetables- I Processing and Preservation of Fruits & Vegetables- II
Food Quality, Safety and Waste Management- I Food Quality, Safety and Waste Management- II
Community Nutrition- I Community Nutrition- II
Industrial Business Management- I Industrial Business Management- II
Market Survey (Functional Foods) Seminar and In-plant Training Report
Project- I Project- II