About the Programme

The B.Sc. (Hons./by Research) Food Science & Technology programme is designed for students interested in understanding how food is produced, processed, preserved, and improved for safety and quality. It builds a strong base in food science while introducing key areas such as food chemistry, microbiology, nutrition, food processing, and quality control.

Students gain practical exposure through laboratory work, industry visits, and research-based projects, helping them understand real-world applications in the food sector. The programme prepares graduates for careers in food processing industries, quality assurance, product development, research labs, and regulatory organisations, as well as higher studies in food science and related fields.

Course Fee

1st Year 150000

2nd Year 154500

3rd Year 159135

4th Year 163909

1st Sem 76500	3rd Sem 78750	5th Sem 81068	7th Sem 83455
2nd Sem 76500	4th Sem 78750	6th Sem 81068	8th Sem 83455

For International Students

Fee Per Semester	Fee Per Year
NA	4200*

Programme Structure

Semester 1

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 2

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 3

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

Semester 4

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 5

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 6

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 7 A

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 7 B

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 8 A

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Semester 8 B

S.No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course
S.No.	Subject Code	Subjects	L	T	P	Credits	Type of Course
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

Programme Curricula

S.No.	Academic year	Curricula Link
1	2024-25	View Details
2	2023-24	View Details

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.

For Students

For Employees

B.Sc. (Hons./by Research) Food Science & Technology