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B. Sc.Special Degree (Food Science and Technology)

Each student should take course units having a minimum cumulative credit value of 120
FIRST YEAR
Semester I
FST 151 1.0 Principles of Mathematics c
FST 152 1.0 Introduction to Computer Science c
FST 156 1.0 Principles of Management I c
FST 178 1.0 Principles of Physics c
FST 168 1.0 Introduction to Food Science and Technology and Nutrition c
FST 172 1.0 Food Resources I c
FST 193 1.0 Food Science and Technology Practicals I Identification of major constituents of Foods c
FST 181 1.0 Biology of Food Crops c
FST 173 1.0 Biology of Food Animals c
FST 160 1.0 Principles of Organic Chemistry I (As per CHE 108 1.0) a
FST 171 1.0 Concepts in Inorganic Chemistry I (As per CHE 110 1.0) a
FST 162 1.0 Main group and Transition elements (As per CHE 112 1.0) a
FST 165 1.0 Chemical Thermodynamics (As per CHE 103 1.0) a
Semester II
FST 153 1.0 Computer Application for Food. Sciences 1 c
FST 157 1.0 Principles of Management II c
FST 154 1.0 Mathematics for Food Sciences c
FST 179 1.0 Food Physics Principles c
FST 163 1.0 Chemistry of living systems c
FST 174 1.0 Principles of Human Nutrition (Based on FST 270 1.0) c
FST 182 1.0 Food Resources II (Based on FST 269 1.0) c
FST 196 1.0 Food Science and Technology Practicals II- Basics of Food Quality c
FST 183 1.0 Fundamentals of Microbiology (Based on FST 268 1.0) c
FST 184 1.0 Science of Animal Based Food Products c
FST 185 1.0 Science of Plant Based Food Products c
FST 198 0.0 Student Portfolio a
FST 165 1.0 Chemical Thermodynamics (As per CHE 103 1.0) a
FST 164 2.0 Introduction to Analytical and Nuclear Chemistry (As per CHE 111 2.0) a
FST 167 1.0 Principles of Organic Chemistry II (As per CHE 109 1.0) a
FST 166 1.0 Structure and Properties of Matter (As per CHE 106.1.0) a
FST 195 2.0 Chemistry Practicals (Org., Inorganic, Physical, semester II) (As per CHE 107.2.0) a
SECOND YEAR
Semester I
FST 252 1.0 Computer Applications for Food Sciences II c
FST 284 1.0 Statistics for Food Sciences I c
FST 256 1.0 Management for Food Sciences c
FST 281 2.0 Food Preservation Technology c
FST 278 1.0 Applied Food Physics c
FST 285 2.0 Food Microbiology (Based on FST 372 1.0) c
FST 286 1.0 Analytical Microbiology (Based on FST 369 1.0) c
FST 283 1.0 Food Resources III c
FST 270 1.0 Applied Human Nutrition c
FST 293 1.0 Food Science and Technology, Practical III – Food Preservation and Microbiological Aspects c
FST 297 0.0 *student Portfolio a
FST 273 1.0 Environmental Management and Water Quality Assurance c
FST 289 1.0 Pest Management of Food Crops I (As per ZOO 338 1 0) c
FST 260 1.0 Chemistry of coordination compounds c
FST 262 1.0 Electro-chemistry (As per CHE 204 1.0) c
FST 271 1.0 Concepts inInorganic Chemistry II (As per CHE 211 1.0) a
Semester II
FST 254 1.0 Computer Applications for Food Sciences III c
FST 294 1.0 Statistics for Food Sciences II c
FST 257 1.0 Food Business Management I c
FST 279 1.0 Unit operations in Food Processing c
FST 291 1.0 Pest Management of Food Crops II (As per ZOO 339 1 0) c
FST 292 1.0 Bakery Science c
FST 296 1.0 Food Science and Technology Practicals IV Post-harvest Management and Applications of Food Chemistry c
FST 266 1.0 Post harvest Management of Plant commodities c
FST 267 1.0 Post harvest Management of Animal commodities c
FST 268 1.0 Dietetics or (FST 269 1.0 ) Inland Fishery (As per AQS- 202 1.0) c
FST 290 2.0 Food Chemistry (Based on FST 360 2.0) c
FST 298 0.0 Student Portfolio a
FST 261 1.0 Organic Spectroscopy (As per CHE 203.1.0) a
FST 295 2.0 Chemistry Practicals (Based on CHE 209.2.0) a
FST 298 0.0 Student Portfolio a
FST 261 1.0 Organic Spectroscopy (As per CHE 203.1.0) a
FST 295 2.0 Chemistry Practicals (Based on CHE 209.2.0) a
THIRD YEAR
Semester I
FST 354 1.0 Statistics for Food Sciences III c
FST 352 1.0 Computer Applications for Food Technology and Nutrition I c
FST 356 1.0 Food Business Management II c
FST 378 2.0 Food Engineering c
FST 368 2.0 Emerging Food Technologies and Biotechnology c
FST 379 1.0 Technology and Engineering for Food Industry c
FST 361 1.0 Food Analysis and Food Structures c
FST 370 1.0 Food Safety and Regulations c
FST 371 2.0 Food Crop and Animal Technology c
FST 376 2.0 Food Quality Management c
FST 398 0.0 Student Portfolio a
FST 355 1.0 Animal Feed Technology or (FST 375 1.0) Cleaner production o
FST 377 1.0 Hospitality Management or (FST 390 1.0)Agroforestry and Social Forestry (As per FES 311 1.0) o
FES 393 1.0 Food Science and Technology Practical V- Proximate Composition of Foods c
Semester II
FST 357 1.0 Food Business Management III c
FST 353 1.0 Computer Applications for Food Technology and Nutrition II c
FST 358 1.0 Food Marketing c
FST 362 1.0 Sensory Analyses c
FST 363 1.0 Statistics for Food Sciences IV c
FST 388 1.0 Confectionery Technology c
FST 381 1.0 Dairy Processing and Packaging c
FST 387 1.0 Fats and Oil Technology c
FST 382 1.0 Fish and Meat Technology c
FST 383 1.0 Grain Technology c
FST 384 1.0 Fruits and Vegetables processing Technology c
FST 385 1.0 Root crops Herbs and Condiments Processing and Technology c
FST 389 1.0 Beverage Technology c
FST 394 2.0 Food Science and Technology Practical VI – Product Technology c
FST 397 1.0 Food Packaging c
FST 399 0.0 Student Portfolio a
FOURTH YEAR
Semester I
FST 494 2.0 Advanced Topics in Food Technology c
FST 491 2.0 Industrial Feasibility c
FST 493 0.0 Research and Communication c
FST 495 2.5 Social Mobilization c
FST 473 1.0 Consumer Behaviour and Food Choices (Based on FST 373 1.0) c
FST 492 2.0 Seminar (Related to the research to be conducted) c
FST 496 5.0 Industrial I Research I Field placement c
FST 497 0.0 Student Portfolio a
Semester II
FST 496 8.0 Graduate Research Project c
FST 494 0.0 Scientific Information Management and Communication a
FST 489 2.0 Innovative Entrepreneurship c

B. Sc. (General) Degree Course Units Food Science
Each student should take course units having a minimum cumulative credit value of 90.0

FIRST YEAR
SemesterI
FSC 121 1.0 Food Resources I
FSC 111 1.0 Principles of Management
FSC 122 2.0 Introduction to Food Crop and Animal Technology
FSC 191 1.0 Practicals- Characteristics of Major Food Constituents and Ingredients
Semester II
FSC 112 1.0 Food Business Management I
FSC 131 1.0 Basics of Biochemistry
FSC 123 1.0 Food Resources II
FSC 141 1.0 Fundamentals of Human Nutrition
FSC 192 1.0 Practicals- Functional Properties of Food Ingredients
SECOND YEAR
Semester I
FSC 221 1.0 Food Resources III
FSC 203 1.0 Applied Food Physics
FSC 251 2.0 Food Preservation Technology
FSC 291 1.0 Practicals – Chemical Analysis of Foods

SECOND YEAR
Semester II

FSC 231 2.0 Food Chemistry
FSC 211 1.0 Food Business Management II
FSC 252 1.0 Post Harvest Management
FSC 292 1.0 Practicals- Post harvest Handling and Preservation of Foods
THIRD YEAR
Semester I
FSC 361 1.0 Food Safety and Regulations
FSC 332 1.0 Food Analysis and Food Structures
FSC 361 1.0 Microbiology of Foods
FSC 353 1.0 Food Packaging
FSC 391 1.0 Practicals – Microbiology of Foods and Nutritional Status
Semester II
FSC 362 1.0 Food Biotechnology
FSC 395 1.0 Seminar
Optional course
FSC 371 1.0 Fish & Meat Technology
FSC 372 1.0 Dairy Technology
FSC 373 1.0 Fruits and Vegetables Processing Technology
FSC 392 2.0 Practicals – Proximate Analysis