Bachelor of Science (Honours) Food Science and Technology

Bachelor of Science (Honours) Food Science and Technology

School of Basic Sciences & Research (SBSR)

  • Program Code

    00501

  • Level

    Graduate

  • Duration

    3 Years

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Average Rating : 3.2
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
 

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
Fee Per Semester Fee Per Year
For National Students 52 000 99 000
For International Students 1950 3800
Syllabus

S.No.

Course Code

Course Title

L

T

P

Credits

1

 

BFS 101

Principles of Nutrition Science

4

0

0

4

2

 

BSB 103

Bimolecule

4

0

0

4

3

 

CHY 108

Chemistry

4

0

0

4

4

(University Elective)

 

Entrepreneurship

2

0

0

2

5

 

ENG 102

Functional English

4

0

0

4

6

 

BSP 101

Principles of Nutrition Science Lab

0

0

2

1

7

 

CHB 151

Chemistry Lab-1

0

0

2

1

 

Credits in Term 1

20

Syllabus for the Courses:

  1. BFS 101:   Principles of Nutrition Science-

The course applies basic principles to food science and its relevance to health .  Food Compositions study .Absorption and digestion     Basics of carbohydrates lipids proteins and there conversion in glucose. Various   health disorders and conditions with respect to nutrition after consumption of     imbalance diet.

          2) BSP 102: Principles of Nutrition Science Lab- Hands on practical knowledge to calculate basic food compositions.

        3) CHY 108: Chemistry-This course applies basic chemistry as generic course to core course code. This applies basic understanding      to bio chemistry related to Food Science.

        4) BSB103: Bimolecule- This course applies basic Bimolecule science study as generic course to core course code. This applies      basic understanding      to various Bimolecule study  related to Food Science.

        5) Eng 102: Functional English- The Ability Enhancement compulsory course related to language .This course will enhancement language skills and understanding to international language.

      6)     Entrepreneurship –This course deals with introductory part of business studies to enhance their basic understanding to start business.

      7)   CHB 151 Chemistry Lab-1-This course deals with practical analytical knowledge of basic chemistry methodology.

S.No.

Course Code

Course Title

L

T

P

Credits

1

 

PHY115

Physics V(GE)

4

0

4

4

2

 

MTH215

Biostatistics

4

0

4

4

3

 

BFS 102

Introduction to Food Technology( C)

4

0

4

4

4

 

BBC-203

Introduction to Microbiology

4

0

4

4

5

 

EVS 103

Environmental Sciences

3

0

3

3

6

 

PHB155

Physics Lab(GE)

0

0

1

1

7

 

BSP 102

Introduction to Food Technology Lab

0

0

1

1

 

Credit in Term-2

21

  1. PHY 115-Physics- This course applies basic physics as generic course to core course code. This applies basic understanding      to various laws and thermodynamics applies to Food Science and Technology during unit operations.
  2. MTH215-Biostatistics - This course applies basic statistics as generic course to core course code. This applies basic understanding      to stats related to Food Science case studies and surveys. Biostatistics  is the application of  statistics  to a wide range of topics in  biology. It encompasses the design of biological  experiments especially in  medicine   pharmacy   agriculture and  fishery the collection summarization and analysis of data from those experiments and the interpretation of and inference from the results.
  3. BFS 102- Introduction to Food Technology –The core course of the Food Science and Technology course. The objective of this course is to study food technological applications. This will give students a comprehensive understanding of food manufacturing.
  4. BBC-203 Introduction to Microbiology - The course is designed to prepare students with a basic understanding of the microbes and their inventions. History of microbiology. T he course helps to understand further detailed microbiology related to food.
  5. EVS 103 Environmental Sciences- The course is  to prepare students with a basic understanding related to environment concern with food packaging material as waste .Eco system studies and  best solution.
  6. PHB 155 Physics Lab -  Hands on practical training and knowledge to learn basic of physics.
  7. BSP 102 Introduction to Food Technology Lab -  Basic Practical s related to food technology

Syllabus for the Courses B.Sc Food Sciences    Term 03 and 04

S.No.   Course Code Course Title L T P  

1

 

BFS 201

  Food  Chemistry

 

4

0

0

4

2

 

BFS 202

Food Biotechnology

4

0

0

4

3

 

BFS 209

Human Health and Diseases

4

0

0

2

4

 

BFS 204

Food Microbiology

4

0

0

4

5

 

BFS 210

Nutrition Science and Human Physiology

4

0

0

4

6

 

BFP 201

  Food  Biotechnology  and Food Microbiology  Lab

0

0

4

2

7

 

BFP 202

Food Chemistry and processing   Lab

0

0

4

2

Credits in Term 3

24

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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 .

  1. 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.

  1. 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.

S.No.

 

Course Code

Course Title

L

T

P

Credits

1

 

BFS 205

Food Quality Analysis

4

0

0

4

2

 

BFS 206

Processing Technology of Cereals Pulses Legumes and Oilseeds

4

0

0

4

3

 

BFS 207

Principles of Food Preservation 

4

0

0

4

4

 

 

University Elective

4

0

0

4

5

 

BFS-203

Unit Operations in Food Processing

4

0

0

4

6

 

BFP 205

  Food Preservation Lab

0

0

3

2

7

 

BFP 206

Processing Technology of Cereals Pulses Legumes Oilseeds  and Enzymes technology   Lab

0

0

3

2

Credits in Term 3

 

24

  1. BFS205: Food Quality Analysis

The course will help students to acquire a fundamental working knowledge of the basic principles of food quality.

  1. BFS206: Processing technology of cereals pulses and oilseeds

Processing technology of cereal pulses legumes and oilseeds course is all about postharvest possessing of cereals pulses legumes and oilseeds. This course demonstrates about the structure composition and industrial processing technologies for milling and by product utilization of cereals pulses legumes and oilseeds processing industry.

 

  1. BFS207: Principles of Food Preservation

Food preservation is an important part of food industry. Principles of food preservation describe various principles to be followed for food preservation. This course covers various methods like high temperature treatment low temperature treatment drying/dehydration chemical preservation and novel techniques.

  1. BFS208: Food Enzymology

Food Enzymology covers basic and applied aspects of the Enzymology important to food systems. The basic aspects of the course include: methods of measuring enzymatic activities extraction of enzymes from microbial plant and animal systems.

  1. BFP205: Food Preservation Lab

        In this course students will learn about different preservation techniques for minimizing food wastage.

  1. BFP206: Processing technology of cereals pulses legumes oilseeds and enzyme technology Lab

In this course students will learn about different milling operation involved in food processing. Bread quality depends upon flour quality so this course will develop understanding for bread processing also. Enzymes plays very important role in food processing. This course will provide brief knowledge about enzymes in food processing.

S.No.   Course Code Course Title L T P Credits

1

 

BFS301

Technology of Fruits and Vegetables

4

0

4

4

2

 

BFS302

Technology of Spices and Functional Foods

4

0

4

4

3

 

BFS303

Food Packaging

4

0

4

4

4

 

BFS304

Food Engineering

4

0

4

4

5

 

BFS 309

Entrepreneurship and skill development

4

0

4

4

6

 

BFP 301

Technology of Fruits and Vegetables Lab

0

0

2

2

7

 

BFP  302

Technology of Spices and Functional Foods lab

0

0

2

2

8

 

 

PROJECT

3

0

3

3

Total Credits

27

  1.   BFS 301 –Technology of Fruits and Vegetables

  Post harvest technologies of Fruits and  Vegetables   are essentials in the  food  chain. This course emphasis on understanding of conventional and applied Processing  Technologies is a comprehensive treatment of the current state of knowledge on  food processing  technology.

  1. BFS 302 – Technology of Spices and Functional Foods

This course emphasis on understanding of conventional pre and post Processing  Technologies apply on Spices and condiments. The relevance of   these comprehensive treatments of the current state of knowledge on  food manufacturing and revenue generation.

  1. BFS 303- Food Packaging

  Food Packaging is  required field of food preservation. Packaging under controlled environment that allows enhancement of self-life of   product. The study of food packaging help to prepare improved packaging material for food manufacturers to tackle insects disease and contamination in their food products and in the future could offer foods with higher vitamin levels longer shelf lives or the ability to pack as biodegradable.

  1. BFS 304- Food Engineering

        To enable students bridge the gap between theoretical concepts and practical aspects in food engineering. Students will gain         knowledge about the different processes being used to prepare various industrially important substances and will understand the units and plant designs.

  1. BFS 309- Entrepreneurship and skill development-

  This course is required field of food manufacturing. It deals with   entrepreneurship and skill enhancement with practical case studies. Understanding about the start up  skills and establishment of small scale units .Plant management and work management to retail business.

  1. BFP 301-Technology of Fruits and Vegetables Lab- Hands on practical training of food processing preservation  in  the field of fruits and vegetable.
  2. BFP 302-Technology of Spices and Functional Food Lab-- Hands on practical training of  preservations with long term shelf life of Spices and Functional foods.
  3. BFP-Project(Minor)- Research based project with small duration .
S.No.   Course Code Course Title L T P Credits

1

 

BFS305

Dairy Technology

4

0

0

4

2

 

BFS306

Technology of Meat   Poultry and Sea Foods

      4

0

0

              4

3

 

BFS307

Food Safety and Regulations

4

0

0

4

4

 

BFS308

Waste Management in Food Industries

        4

0

0

                4

5

 

            BFS 310

Research Methodology In Food Science

4

0

0

4

6

 

              BFP 305

Dairy Technology Lab

 

0

0

0

2

7

 

          BFP  308

Technology of Animal Foods  Lab

        0

0

0

2

8

 

      BFP

PROJECT

0

0

0

3

Credits in VI

27

Total Credits : 143

Minimum Credits essential for the Programme: 143

  1. BFS 305 Dairy Technology-

Dairy Technology is required field of food Technology. This course enables students bridge the gap between theoretical concepts and practical aspects in dairy and dairy products.

  1. BFS 306 Technology of Meat Poultry and Sea Foods

  Technology of Meat Poultry and Sea Foods    is required field of food Technology.    This course enable students to bridge the gap between theoretical concepts and practical aspects in Meat  and   Meat products .

  1. BFS 307 Food Safety and Regulations

        This course develops understanding of   food safety and Regulations. Role of food quality in Food Safety. Codex national     regulations   laws and acts available for   food products. Food Trade BIS FSSAI

 

 

  1. BFS 308 Waste Management in Food Industries

Waste management is applied field. Food waste management is an application of utilization food waste. The types of treatment applied during processing identification are beneficial as by product recovery. In the future waste management could offer more depth knowledge with its applicable techniques. In this course students will learn about the different treatments required in food manufacturing.

  1. BFS 310 Research Methodology in Food Science

Research Methodology in Food Science is basic course deals with the study to conduct research .study of review literature collection research title and methodology and interpretation of data.

  1. BFP 305 Dairy Technology Lab

Dairy and dairy product development and   developed   product s   quality analysis.

  1. BFP 308 Technology of Animal Foods Labs

Meat   egg and fish products preservation processing.   Plant management and quality assessment of meat products.   Quality Parameter     and  awareness of meat products certification for market retail. Product approval from FSSAI.

  1. BFP- Project (Major)-Long duration project to enhance skill as Food Scientist. Product development case studies and research based dissertation/industrial project.
Eligibility Criteria
For National Students
  • Sr. Secondary (10+2) with minimum 55% marks in PCM/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 science.

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