B.Sc (Food Technology and Management) I
Communication and Soft skills
To communicate effectively orally and in writing.
to use academic writing associated with the communication discipline.
Introduction to Food Science
To gain knowledge of Food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety
Principles of Food Preparation and Preservation
To gain knowledge about the principles involving food preservation by moisture control, application of heat, removal of heat, chemical additives, fermentation and emerging technologies
To understand the functions of important physiological systems including the cardiovascular,respiratory, renal, endocrine and digestive systems;
To understand reactions of carbohydrates, lipids and proteins during storage and processing of food and how these influence the quality and properties of the food.
Understand the importance of water for stability and quality of foods.
Understand the chemistry of additives influencing colour and flavor of food knowledge on
To Gain knowledge related to important sources of vitamins and minerals in food and their functions
Fundamentals of Food Microbiology
Explain types, characteristics and significance of microorganisms • Describe the structure and functions of major components of microbial cells • Understand the concept of microbial growth, its measurement and growth curves,factors influencing their growth and survival. • Classify microorganisms based on nutrition • Isolate bacteria on solid media • Discuss various methods of sterilization and disinfection
Introduction to computer
To apply knowledge of computer appropriate to the discipline.Students will attain an ability to use current techniques, skills, and tools necessary for computing practice.
B.Sc (Food Technology and Management) II
Students will be able to gain knowledge related to age wise nutrition
Cereal legume and oil seed technology
Understand the basic composition and structural parts of food grains.
Aware the importance of physico-chemical properties of food grains
Understand the basics of milling operations for food grains
Identify the problems associated with milling of grains and their solution.
Know processing food grains into value added products
Analytical Techniques Operation of the basic laboratory instruments · Principle, theory and working of the advanced analytical techniques
Metabolism of Carbohydrates, Proteins and Fats and related disorders, regulation of acid base balance,study of enzymes,hormones
Food MicrobiologyTo understand role of microorganisms in food industries,I food spoilage and food infections
To understand processes involved in production of milk and milk products. Classify and explain the different types of milk products Be able to explain organization and operations involved in milk processing unit
To study processing, warehousing, distribution, marketing and retailing of the products used in agriculture. It encompasses farm planning, weather forecasting, research, soil management, seed production, machinery, harvesting, marketing of produce, storage, supply chain operations, financing, food processing, retailing and much more. All the activities ranging from farm planning to getting the food
B.Sc (Food Technology and Management) III
To study the role of diet in different disease conditions and to plan a diet accordingly
Bakery and Confectionery
Animal Product TechnologyStudents will be able to learn the skills required in pre-slaughtering.. Students will be able learn the skills required for slaughtering and dressing of Livestock.. Students will be able to learn the preservation techniques used in meat/fish/ poultry based products.. Students will be able to learn the quality evaluation techniques used in Livestock processing industries.
Processing and preservation of fruits and VegetablesStudents will able to preserve the fruits and vegetables and make their products to make available them in off season.. Student will able to provide solution for spoilage of fruit and vegetables while handling and storage.. Students will able to learn storage of fruits and vegetables in perfect consumable condition for a longer time without change in its nutritional value. Students will learn to extend the shelf life of the fruits and vegetable products with use of various preservation techniques. Students will learn to prepare value added products from the fruits and vegetables so that farmers will get more income
Food,Quality ,Safety and Waste management
Students will able to understand the food quality aspects and need of food safety. .Students will able to understand the various regulatory aspects for food business operators Students will able to understand the various voluntary standards for food processing industries. Students will recognize and communicate common processing methods which converts food waste into valuable products
Students will be able to understand the role of diet in prevention of disease in community that will help in maintaining the health of community with the help of national and international agencies
Industrial Business Management
To understand the conceptual learning skills in today's business environment. Analyse financial performance of an organization. Evaluate organizational decisions with consideration of the political, legal and ethical aspects of business. Assess strengths, weaknesses, opportunities and threats of the business environment.