- BFS201:  Food Chemistry
The course applies basic scientific principles to food systems and practical applications. Chemical/biochemical reactions of carbohydrates lipids proteins and other constituents in fresh and processed foods are discussed with respect to food quality. Reaction conditions and processes that affect color flavor texture nutrition and safety of food are emphasized.
- BFS202: Food Biotechnology
The objective of this course is to combine the biotechnological applications studied in other courses and relate to food. This will give students a comprehensive understanding of transgenic food biotechnological food additives biotechnological food diagnosis and regulations.
- BFS203: Unit Operations
Unit Operations in food processing industry deals with different operations like cleaning grading filtration and different machines for high and low temperature treatments. Heat transfer operations are also important part of unit operation for processing of different food materials.
- BFS204: Food Microbiology
The course is designed to prepare students with a basic understanding of the microbes involved in biological processes such as fermentation and spoilage. The course provides a foundation for careers in microbiology food microbiology or research in all branches of food sciences.
- BFS 209 Human Health and Diseases-
The course is designed to prepare students with a basic understanding and co relation of health and Disease.   The relevance of nutrients with balance diet. Food composition and it nutritive value calculation.
- BFS 210 Nutrition Science and Human Physiology-
The course is designed to prepare students with a basic understanding to human physiology.  The basic knowledge of organs and various metabolic activities carried out  by human body .
- BFP201: Food Biotechnology and Food microbiology Lab
The course is designed to make students familiar with the detection of microorganisms or foreign DNA in food samples. This course also covers about the chemistry behind the food and development of processed food. Food microbiology is designed to make students learn the culture techniques for food borne pathogens.
- BFP202: Food chemistry and processing lab
Food chemistry lab course is designed to make students learn the estimation of carbohydrates lipids proteins and nucleic acids. The students also learn various operations to describe food processing in terms of unit operations both conceptually and in the pilot plant.