B.Sc. (Honors) Degree in Food Science and Technology
Each student should take course units having a minimum cumulative credit value of 100
| FIRST YEAR
Semester I |
||
| FST 155 1.0 | Introduction to Computer Applications for Food Sciences
(Based on FST 152 1.0, FST 153 1.0) |
c |
| FST 156 1.0 | Principles of Management I | c |
| FST 160 1.0 | Principles of Organic Chemistry I (As per CHE 108 1.0) | c |
| FST 161 1.0 | Behavior of Transition Elements in Food
(FST 162 1.0 Main Groups and Transition Elements) |
c |
| FST 165 1.0 | Chemical Thermodynamics (As per CHE 103 1.0) | c |
| FST 171 1.0 | Concepts in Inorganic Chemistry I (As per CHE 110 1.0) | c |
| FST 174 1.0 | Principles of Human Nutrition | c |
| FST 176 2.0 | Mathematics for Food Sciences (Based on FST 151 1.0, FST 154 1.0) | c |
| FST 177 1.0 | Principles of Physics I | c |
| FST 183 1.0 | Fundamentals of Microbiology (Based on FST 268 1.0) | c |
| FST 186 0.0 | Basic Practices in Food Industry (Based on FST 168 1.0) | a |
| FST 193 1.0 | Food Science and Technology Practical I | a |
| FST 197 1.0 | Chemistry Practical (As per CHE 107 2.0, Organic, Inorganic, Physical) | a |
| Number of credits= 13 | ||
| FIRST YEAR
Semester II |
||
| FST 158 1.0 | Organizational Behavior (Based on FST 157 1.0, FST 256 1.0) | c |
| FST 159 1.0 | Business Economics | c |
| FST 163 1.0 | Chemistry of Living Systems | c |
| FST 164 2.0 | Introduction to Analytical and Nuclear Chemistry (As per CHE 111 2.0) | c |
| FST 166 1.0 | Structure and Properties of Matter (As per CHE 106 1.0) | c |
| FST 167 1.0 | Principles of organic Chemistry II (As per CHE 109 1.0) | c |
| FST 169 1.0 | Applied Human Nutrition (Based on FST 270 1.0) | c |
| FST 170 1.0 | Introduction to Animal Based Food Products
(Based on FST 173 1.0, FST 184 1.0, FST 371 2.0) |
c |
| FST 175 1.0 | Introduction to Crop Based Food Products
(FST 181 1.0+FST 185 1.0+FST 371 2.0) |
c |
| FST 180 1.0 | Principles of Physics II (Based on FST 179 1.0) | c |
| FST 187 2.0 | Food Microbiology (Based on FST 285 1.0) | c |
| FST 196 1.0 | Food Science and Technology Practical II | a |
| FST 198 1.0 | Chemistry Practical | a |
| Number of credits= 15 | ||
| SECOND YEAR
Semester I |
||
| FST 253 1.0 | Pest Management in Food Industry (Based on FST 289 1.0, FST 291 1.0) | c |
| FST 255 1.0 | Human Resources Management | c |
| FST 258 2.0 | Marketing Management (Based on FST 358 1.0, FST 473 1.0) | c |
| FST 259 2.0 | Entrepreneurship and Innovation (Based on FST 489 2.0) | c |
| FST 262 1.0 | Electrochemistry (As per CHE 204 1.0) | c |
| FST 273 1.0 | Environment Management and Water Quality Assurance | c |
| FST 278 1.0 | Applied Food Physics | c |
| FST 281 2.0 | Food Preservation Technology | c |
| FST 286 1.0 | Analytical Microbiology (Based on FST 369 1.0) | c |
| FST 293 1.0 | Food Science and Technology Practical III | a |
| FST 294 1.0 | Chemistry Practical (Based on CHE 209 2.0) | a |
| FST 297 2.0 | Separation Techniques for Food Research | c |
| Number of credits= 16 | ||
| SECOND YEAR
Semester II |
||
| FST 251 2.0 | Statistics for Food Science I (Based on FST 252 1.0, FST 254 1.0, FST 284 1.0) | c |
| FST 261 1.0 | Organic Spectroscopy (As per CHE 203 1.0) | c |
| FST 264 1.0 | Chemical Kinetics (As per CHE 206 1.0) | 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 | c |
| FST 280 2.0 | Unit Operations in Food Processing (Based on FST 279 1.0) | c |
| FST 282 1.0 | Food Packaging (Based on FST 397 1.0) | c |
| FST 290 2.0 | Food Chemistry | c |
| FST 292 1.0 | Bakery Science | c |
| FST 296 1.0 | Food Science and Technology Practical IV | c |
| FST 298 1.0 | Basic Management, Accounting and Finance | c |
| FST 299 1.0 | Chemistry Practical | a |
| Number of credits= 16 | ||
| THIRD YEAR
Semester I |
||
| FST 351 2.0 | Statistics for Food Science II (Based on FST 252 1.0, FST 254 1.0, FST 284 1.0,
FST 294 1.0,FST 363 1.0) |
c |
| FST 361 1.0 | Food Analysis and Food Structures | c |
| FST 364 1.0 | ICT for Food Science and Technology (Based on FST 352 1.0,FST 353 1.0) | c |
| FST 365 1.0 | Operations Management (Based on FST 356 1.0) | c |
| FST 370 1.0 | Food Safety and Regulations | c |
| FST 376 2.0 | Food Quality Management | c |
| FST 378 2.0 | Food Engineering | c |
| FST 379 1.0 | Technology and Engineering for Food Industry | c |
| FST 388 1.0 | Confectionery Technology | c |
| FST 392 1.0 | Food Safety and Hygiene in Hospitality Management (Based on FST 377 1.0) | c |
| FST 395 2.0 | Beverage Technology (Based on FST 389 1.0) | c |
| FST 396 2.0 | Food Science and Technology Practical V (Based on FST 393 1.0) | a |
| Number of credits= 17 | ||
| THIRD YEAR
Semester II |
||
| FST 355 1.0/ | Animal Feed Technology/ | o |
| FST 359 1.0 | Sustainability and Circular Economy | c |
| FST 362 1.0 | Sensory Analysis | c |
| FST 366 2.0 | Regression Analysis (Based on FST 294 1.0+FST 363 1.0) | c |
| FST 367 1.0 | Project management (Based on FST 357 1.0) | c |
| FST 368 2.0 | Emerging Food Technologies and Bio Technology | c |
| FST 374 1.0 | Fish and Meat Processing Technology (Based on FST 382) | c |
| FST 380 2.0 | Social Mobilization and Knowledge Transfer (Based on FST 360 2.0) | c |
| FST 383 1.0 | Grain Technology | c |
| FST 384 1.0 | Fruits and Vegetables Processing Technology | c |
| FST 386 1.0 | Spices, Root and Tuber Crops Processing Technology (FST 385 1.0) | c |
| FST 387 1.0 | Fats and Oil Technology | c |
| FST 391 1.0 | Mechanical Aspects of Food Technology | c |
| FST 394 2.0 | Food Science and Technology Practical VI | a |
| FST 399 1.0 | Dairy Processing Technology | c |
| Number of credits= 18 | ||
| FOURTH YEAR
Semester I |
||
| FST 451 2.0 | Design and Analysis of Experiments for Food Technology
(Based on FST 294 1.0, FST 354 1.0) |
c |
| FST 456 1.0 | Supply Chain Management | c |
| FST 460 1.0/
FST 462 1.0 |
Food Enzymology/
Phytochemical Compounds in Foods |
o |
| FST 461 1.0 | Food Toxicology and Allergens | c |
| FST 493 0.0 | Research and Communications | a |
| FST 496 5.0 | Industrial/Research/Field Placement | a |
| FST 497 2.0 | Feasibility Study and Business Planning (FST 491 2.0) | c |
| Number of credits= 12 | ||
| FOURTH YEAR
Semester II |
||
| FST 452 1.0 | Introduction to Multivariate Statistics and Data Mining
Techniques in Food Industry (FST 363 1.0) |
c |
| FST 457 1.0 | Career Skills Development | a |
| FST 458 1.0 | Strategic Management (Based on FST 257 1.0) | c |
| FST 481 1.0 | Industrial Microbiology | c |
| FST 482 1.0 | Nano Technology in Food Systems | c |
| FST 498 8.0 | Research Project | a |
| Number of credits= 13 | ||
Food Science
B.Sc. Degree Course Units
Each student should take course units having a minimum cumulative credit value of 30.0
| FIRST YEAR
Semester I |
||
| FSC 111 1.0 | Principles of Management | c |
| FSC 121 1.0 | Food Resources l | c |
| FSC 123 1.0 | Food Resources ll | c |
| FSC 141 1.0 | Principles of Human Nutrition | c |
| FSC 191 1.0 | Food Science and Technology Practicals I- Characteristics of Major Food Constituents and Ingredients | a |
| FIRST YEAR
Semester II |
||
| FSC 112 1.0 | Food Business Management I | c |
| FSC 131 1.0 | Basics of Bio Chemistry | c |
| FSC 122 2.0 | Introduction to Food Crop and Animal Technology | c |
| FSC 192 1.0 | Practicals – Functional Properties of Food Ingredients | a/td> |
| SECOND YEAR
Semester I |
||
| FSC 203 1.0 | Applied Food Physics | c |
| FSC 221 1.0 | Food Resources III | c |
| FSC 251 2.0 | Food Preservation Technology | c |
| FSC 291 1.0 | Practicals- Chemical Analysis of Foods | a |
| SECOND YEAR
Semester II |
||
| FSC 231 2.0 | Food Chemistry | c |
| FSC 252 1.0 | Post Harvest Management | c |
| FSC 211 1.0 | Food Business Management II | c |
| FSC 292 1.0 | Practicals – Post Harvest Handling and Preservation of Foods | a |
| THIRD YEAR
Semester I |
||
| FSC 361 1.0 | Food Safety and Regulations | c |
| FSC 332 1.0 | Food Analysis and Food Structures | c |
| FSC 363 1.0 | Microbiology of Foods | c |
| FSC 391 1.0 | Practicals – Microbiology of Foods and Nutritional Status | a |
| THIRD YEAR
Semester II |
||
| FSC 362 1.0 | Food Biotechnology | c |
| FSC 353 1.0 | Food Packaging | c |
| FSC 392 1.0 | Practicals – Proximate Analysis | a |
| FSC 371 1.0 | Fish and Meat Technology | o |
| FSC 372 1.0 | Dairy Technology | o |
| FSC 373 1.0 | Fruit and Vegetable Processing Technology | o |