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Bachelor of Science- Food Science & Technology

Bachelor of Science- Food Science & Technology

Sharda School of Basic Sciences & Research (SBSR)

  • Programme Code

    SBR0411

  • Level

    Graduate

  • Duration

    3 Years

About the Programme

B.Sc. (Hons) in Food Science Nutrition and Technology is a three-year undergraduate programme streamlined with an aim to help students to understand the procedures of food production and how these can be improved to produce healthier products.

The coursework focuses on imparting in-depth knowledge of both scientific and technical methodologies which help in understanding the nature of raw food materials. While studying B.Sc. (H) Food Science Nutrition and Technology the students attain knowledge exuding the methods of maintaining and regulating hygiene and preservation to make food worthy of consumption. Students are trained to conduct experiments and detect the nutritional proportion of elements. They are also taught the fundamentals of food intake helping them gain knowledge about diet and fitness. 

Aspirants seeking to learn more about the Food Science Nutrition and Technology can enrol for higher studies such as M.Sc. (H) Food Science Nutrition and Technology and Ph.D

PEO's

  • PEO1:  The graduate students will understand of various food preservation techniques and concepts and phenomena in the minds of students through theoretical and practical knowledge.
  • PEO2:  Graduate students will upgrade with new discoveries in Food Science and inculcate continuous learning and self-improvement so that students are motivated for higher studies and research.
  • PEO3:  Graduate students will be taught various Food Standards and techniques as well as applications of these techniques for betterment of society and the environment.
  • PEO4:  Graduate students will be industry- or academia-ready by developing independent thinking, good communication and scientific skills and to acquaint them with professional ethics so that they can work well in an industrial or academic environment.
  • PEO5:  Graduate students will understand the interdisciplinary nature of research in Food Sciences/Food Safety by assigning them different research projects/ case studies/ presentations.

PO's

  • PO1: Knowledge: Students will develop a sound understanding of the Food PreserveTechniques and processes. 
  • PO2: Skill Set Development: The student will be skilled in various Food QualityAnalysis techniques that will enhance the employability of the students.
  • PO3: Oral Communication and Scientific Writing: The students will be able to demonstrate good oral communication. Students will also be knowledgeable about writing technical (project report and reviews) content.
  • PO4: Environment and Sustainable Development: Students will be able to realize the effect of human malpractices on the environment and the need and importance of sustainable development. 
  • PO5: Ethics, Independent Thinking, and Team Work: The students will develop professional ethics and also gain knowledge about various ethical issues associated with Food Science and Technology. Students will learn to think and analyze a problem independently while at the same time realizing the importance of team work in carrying out successful research/ projects/ presentations.

This course is for individuals who...

Wish to possess evaluative thinking and analytical skills to broaden their knowledge of diet fitness food and nutrition.
 

Students who are looking for...

A rewarding career in food manufacturing sector. The knowledge of various processes involved in food production human physiology economics marketing and financial management makes this as an ideal choice for a successful career.

Course Fee
For National Students
1st Year 129000 2nd Year 132870 3rd Year 136856
For International Students
Fee Per Semester Fee Per Year
NA 3800*
Programme Structure

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

 

L

T

P

 

Theory Courses

 

1

FST111

Basics of Food Technology

4

0

0

4

Major

 

2

FST112

Or

BBI 102

Introduction to Food Biomolecules

Or

Application of Biomolecules

4

 

4

0

 

0

0

 

0

4

Or

4

Multidisplinary

 

3

CHE 112

Chemistry III/Minor

3

0

0

3

Minor/Open elective

 

4

ARP101

Communicative English-1

1

0

2

2

Ability Enhancement Course

 

5

VAC 103

Environmental Management (VAC 1)

3

0

0

3

Value Added Course

 

Practical Courses

6

FBP121

Principles of Food Technology Lab

0

0

2

1

Major

 

7

VOL101

Essential techniques in Life Sciences

0

0

6

3

Skill Enhancement Course

 

TOTAL CREDITS

20

 

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

 

 

L

T

P

Theory Courses

1

FST113

Cereals and Legumes Technology

4

0

0

4

Major

2

FST122

Principles of Fruits and Vegetables processing

3

0

0

3

Major

3

PHR101

Introduction to Renewable Energy and Management/Minor

3

0

0

3

Minor (Open Elective)

4

ARP102

Communicative English-2

1

0

2

2

Ability Enhancement Course

5

VAC110

Yoga for Holistic Development

3

0

0

3

Value Added Course

Practical Courses

6

FBP122

Principles of Fruits and Vegetables processing Lab

0

0

2

1

Major

7

FBP123

Processing of Cereals and Legumes Lab

0

0

2

1

Major

8

VOL102

Essential Techniques in Life Sciences

0

0

6

3

Skill Enhancement Course

TOTAL CREDITS

20

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Course

1

FST211

Chemistry of Food

4

0

0

4

Major

2

FST216

Food Process and Engineering

3

0

0

3

Major

3

BBT211

OR

 

BBI 203

Biophysics

OR

Physical and Chemical aspects of Biological Sciences

4

 

 

4

0

 

 

0

0

 

 

0

4

 

OR

4

Multidisciplinary

 

4

PHR 201

Renewable Energy Resources/Minor

3

0

0

3

Minor (Open Elective)

5

ARP 207

Logical Skill Building and Soft Skill

2

0

0

2

Ability Enhancement Course

Practical Course

6

FBP216

Food Process Engineering Lab

0

0

2

1

Major

7

FBP217

Food Biochemistry Lab

0

0

2

1

Major

8

VOL201

Essential Techniques in Life Sciences-III

0

0

6

3

Skill Enhancement Course

9

RBL001

Research Based Learning (RBL)-1

0

0

0

0

Major (Project)

TOTAL CREDITS

21

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Course

1

 

FST213

Fundamentals of Dairy Technology 

4

0

0

4

Major

2

FST217

Basics of Nutrition Science

3

0

0

3

Major

3

 

FST218

Or

BBI214

Meat, Poultry and Marine Food Processing

Or

Introduction to Human Physiology 

3

 

5

0

 

0

0

 

0

3

Or

5

Multidisciplinary

4

CHE 113

Chemistry IV/Minor

3

0

0

3

Minor (Open Elective)

5

ARP305

Personality Development and Decision Making

2

0

0

2

Ability Enhancement Course

Practical Course

6

FBP218

Processing of Dairy Products Lab

0

0

2

1

Major

7

FBP219

  Basics of Nutrition Science Lab

0

0

2

1

Major

8

FBP214

Animal Food Lab*

0

0

4

2

Multidisciplinary

.9

RBL002

Research Based Learning (RBL)- 2

0

0

0

0

Major (Project)

TOTAL CREDITS

19

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST312

Principles and Process of Food Preservation

3

0

0

3

Major

2

FST311

Principles of Food Microbiology

3

0

0

3

Major

3

FST313

Sensory Evaluation of Food

4

0

0

4

Major

4

 

FST314

Or

BMB303

Food Waste Management

Or

Modern Industrial Microbiology

3

 

3

0

 

0

0

 

0

3

OR

3

Multidisciplinary

Practical Courses

5

FBP312

Principles and Process of Food Preservation Lab

0

0

4

2

Major

6

FBP311

Basics of Food Microbiology Lab

0

0

4

2

Major

7

INC001

Industry Connect

0

0

4

2

Value Added Course (Survey)

8

RBL 003

Research Based Learning (RBL-3)

0

0

2

1

Major (Project)

TOTAL CREDITS

20

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST315

Food Biotechnology

3

0

0

3

Major

2

FST316

Principles of Enzyme Technology

5

0

0

5

Major

3

FST317

Food Safety and Regulatory Aspects

4

0

0

4

Major

4

CHE 111

Chemistry II /Minor/MOOC

3

0

0

3

Minor (Open Elective)

Practical Courses

5

FBP315

Biotechnology in Food Industry Lab

0

0

4

2

Major

6

CCU108

Community Connect

0

0

4

2

Value Added Course (Survey)

7

RBL 004

Research Based Learning (RBL)- 4

0

0

2

1

Major (Project)

TOTAL CREDITS

20

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST411

Bakery and Confectionary Technology

4

0

0

4

Major

2

FST412

Fundamentals of Biostatistics, Bioethics and IPR

4

0

0

4

Major

3

FST413

OR

BBI402

 

Functional Food and Nutraceuticals

OR

Introduction to Nanotoxicology

 

4

 

3

 

0

 

0

 

0

 

0

 

4

OR

3

           

Multidisciplinary

4

FST414

Food Quality Analysis

3

0

0

3

Multidisciplinary

5

CHE 101

Fundamentals of Chemistry/Minor/MOOC

4

0

0

4

Minor (Open Elective)

Practical Courses

6

BBI404

Introduction to Nanotoxicology Lab*

0

0

2

1

Multidisciplinary

7

 

FBP414

Food Quality Analysis Lab

0

0

2

1

Multidisciplinary

TOTAL CREDITS

20

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST411

Bakery and Confectionary Technology

4

0

0

4

Major

2

FST412

Fundamentals of Biostatistics, Bioethics and IPR

4

0

0

4

Major

3

FST413

OR

BBI402

 

Functional Food and Nutraceuticals

OR

Introduction to Nanotoxicology

 

4

 

3

 

0

 

0

 

0

 

0

 

4

OR

3

           

Multidisciplinary

4

FST414

Food Quality Analysis

3

0

0

3

Multidisciplinary

5

CHE 101

Fundamentals of Chemistry/Minor/MOOC

4

0

0

4

Minor (Open Elective)

Practical Courses

6

BBI404

Introduction to Nanotoxicology Lab*

0

0

2

1

Multidisciplinary

7

 

FBP414

Food Quality Analysis Lab

0

0

2

1

Multidisciplinary

TOTAL CREDITS

20

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST411

Bakery and Confectionary Technology

4

0

0

4

Major

2

FST 412

Fundamentals of Biostatistics, Bioethics and IPR

4

0

0

4

Major

3

FST413

Functional Food and Nutraceuticals

4

0

0

4

Major

4

FST414

Food Quality Analysis

3

0

0

3

Major

5

CHE 101

Fundamentals of Chemistry/Minor/MOOC

4

0

0

4

Minor (Minor Elective)

Practical Courses

6

FBP414

Food Quality Analysis Lab

0

0

2

1

Major

7

FSP401

Research Project

0

0

6

3

Value Added Course

TOTAL CREDITS

23

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

Theory Courses

1

 

FST417

Food Packaging Technology

4

0

0

4

Major

2

FST416

Food Additives

4

0

0

4

Major

3

FST415

Processing of Edible Oils and Fats

4

0

0

4

Major

4

FST418

OR

BMB413

Food Toxicity and Safety Regulations

OR

Bioreactors and Downstream Processing

3

 

4

0

 

0

0

 

0

3

OR

4

Multidisciplinary

5

-

Mooc/Minor

4

0

0

4

Minor (OE)

Practical Courses

6

 

FBP418

Food Toxicity and Safety Regulations Lab*

0

0

2

1

Multidisciplinary

TOTAL CREDITS

20

 

 

S.No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course

L

T

P

1

FST419

Basic concepts of Research Design and Methodology

4

0

0

4

Major

2

-

MOOC/Minor

4

0

0

4

Minor (Open Elective)

3

FSP402

Research Project

0

0

18

9

Value Added Course

                                                                                                                                                                                                      TOTAL CREDITS

17

 

 
Eligibility Criteria
For National Students
  • Sr. Secondary (10+2) with minimum 55% marks in PCB.
  • Proficiency in English Communication.
For International Students The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.
Career path you can choose after the course
  • Food Technologists
  • Analytical Chemists
  • Organic Chemists
  • Food Inspector
  • Home Economists
  • Biochemists
  • Production Manager
  • Food Handler

Students of this programme are placed in companies with an average annual package of 4.50 LPA to 6.00 LPA

Take the next step towards a career in basic sciences.

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