{"id":22,"date":"2015-04-28T16:17:33","date_gmt":"2015-04-28T16:17:33","guid":{"rendered":"https:\/\/science.sjp.ac.lk\/fst\/?page_id=22"},"modified":"2024-01-03T17:33:26","modified_gmt":"2024-01-03T17:33:26","slug":"undergraduate","status":"publish","type":"page","link":"https:\/\/science.sjp.ac.lk\/fst\/undergraduate\/","title":{"rendered":"Undergraduate Courses"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]\"fst\"<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”5\/6″][vc_column_text]<\/p>\n

B.Sc. (Honors) Degree in Food Science and Technology <\/strong><\/h3>\n

Each student should take course units having a minimum cumulative credit value of 100<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
FIRST YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 155 1.0<\/td>\nIntroduction to Computer Applications for Food Sciences<\/p>\n

(Based on FST 152 1.0, FST 153 1.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 156 1.0<\/td>\nPrinciples of Management I<\/td>\nc<\/td>\n<\/tr>\n
FST 160 1.0<\/td>\nPrinciples of Organic Chemistry I (As per CHE 108 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 161 1.0<\/td>\nBehavior of Transition Elements in Food<\/p>\n

(FST 162 1.0 Main Groups and Transition Elements)<\/td>\n

c<\/td>\n<\/tr>\n
FST 165 1.0<\/td>\nChemical Thermodynamics (As per CHE 103 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 171 1.0<\/td>\nConcepts in Inorganic Chemistry I (As per CHE 110 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 174 1.0<\/td>\nPrinciples of Human Nutrition<\/td>\nc<\/td>\n<\/tr>\n
FST 176 2.0<\/td>\nMathematics for Food Sciences (Based on FST 151 1.0, FST 154 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 177 1.0<\/td>\nPrinciples of Physics I<\/td>\nc<\/td>\n<\/tr>\n
FST 183 1.0<\/td>\nFundamentals of Microbiology (Based on FST 268 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 186 0.0<\/td>\nBasic Practices in Food Industry (Based on FST 168 1.0)<\/td>\na<\/td>\n<\/tr>\n
FST 193 1.0<\/td>\nFood Science and Technology Practical I<\/td>\na<\/td>\n<\/tr>\n
FST 197 1.0<\/td>\nChemistry Practical (As per CHE 107 2.0, Organic, Inorganic, Physical)<\/td>\na<\/td>\n<\/tr>\n
Number of credits= 13<\/td>\n<\/tr>\n
FIRST YEAR<\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 158 1.0<\/td>\nOrganizational Behavior (Based on FST 157 1.0, FST 256 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 159 1.0<\/td>\nBusiness Economics<\/td>\nc<\/td>\n<\/tr>\n
FST 163 1.0<\/td>\nChemistry of Living Systems<\/td>\nc<\/td>\n<\/tr>\n
FST 164 2.0<\/td>\nIntroduction to Analytical and Nuclear Chemistry (As per CHE 111 2.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 166 1.0<\/td>\nStructure and Properties of Matter (As per CHE 106 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 167 1.0<\/td>\nPrinciples of organic Chemistry II (As per CHE 109 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 169 1.0<\/td>\nApplied Human Nutrition (Based on FST 270 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 170 1.0<\/td>\nIntroduction to Animal Based Food Products<\/p>\n

(Based on FST 173 1.0, FST 184 1.0, FST 371 2.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 175 1.0<\/td>\nIntroduction to Crop Based Food Products<\/p>\n

(FST 181 1.0+FST 185 1.0+FST 371 2.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 180 1.0<\/td>\nPrinciples of Physics II (Based on FST 179 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 187 2.0<\/td>\nFood Microbiology (Based on FST 285 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 196 1.0<\/td>\nFood Science and Technology Practical II<\/td>\na<\/td>\n<\/tr>\n
FST 198 1.0<\/td>\nChemistry Practical<\/td>\na<\/td>\n<\/tr>\n
Number of credits= 15<\/td>\n<\/tr>\n
SECOND YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 253 1.0<\/td>\nPest Management in Food Industry (Based on FST 289 1.0, FST 291 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 255 1.0<\/td>\nHuman Resources Management<\/td>\nc<\/td>\n<\/tr>\n
FST 258 2.0<\/td>\nMarketing Management (Based on FST 358 1.0, FST 473 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 259 2.0<\/td>\nEntrepreneurship and Innovation (Based on FST 489 2.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 262 1.0<\/td>\nElectrochemistry (As per CHE 204 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 273 1.0<\/td>\nEnvironment Management and Water Quality Assurance<\/td>\nc<\/td>\n<\/tr>\n
FST 278 1.0<\/td>\nApplied Food Physics<\/td>\nc<\/td>\n<\/tr>\n
FST 281 2.0<\/td>\nFood Preservation Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 286 1.0<\/td>\nAnalytical Microbiology (Based on FST 369 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 293 1.0<\/td>\nFood Science and Technology Practical III<\/td>\na<\/td>\n<\/tr>\n
FST 294 1.0<\/td>\nChemistry Practical (Based on CHE 209 2.0)<\/td>\na<\/td>\n<\/tr>\n
FST 297 2.0<\/td>\nSeparation Techniques for Food Research<\/td>\nc<\/td>\n<\/tr>\n
Number of credits= 16<\/td>\n<\/tr>\n
SECOND YEAR <\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 251 2.0<\/td>\nStatistics for Food Science I (Based on FST 252 1.0, FST 254 1.0, FST 284 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 261 1.0<\/td>\nOrganic Spectroscopy (As per CHE 203 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 264 1.0<\/td>\nChemical Kinetics (As per CHE 206 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 266 1.0<\/td>\nPost-Harvest Management of Plant Commodities<\/td>\nc<\/td>\n<\/tr>\n
FST 267 1.0<\/td>\nPost-Harvest Management of Animal Commodities<\/td>\nc<\/td>\n<\/tr>\n
FST 268 1.0<\/td>\nDietetics<\/td>\nc<\/td>\n<\/tr>\n
FST 280 2.0<\/td>\nUnit Operations in Food Processing (Based on FST 279 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 282 1.0<\/td>\nFood Packaging (Based on FST 397 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 290 2.0<\/td>\nFood Chemistry<\/td>\nc<\/td>\n<\/tr>\n
FST 292 1.0<\/td>\nBakery Science<\/td>\nc<\/td>\n<\/tr>\n
FST 296 1.0<\/td>\nFood Science and Technology Practical IV<\/td>\nc<\/td>\n<\/tr>\n
FST 298 1.0<\/td>\nBasic Management, Accounting and Finance<\/td>\nc<\/td>\n<\/tr>\n
FST 299 1.0<\/td>\nChemistry Practical<\/td>\na<\/td>\n<\/tr>\n
Number of credits= 16<\/td>\n<\/tr>\n
THIRD YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 351 2.0<\/td>\nStatistics for Food Science II (Based on FST 252 1.0, FST 254 1.0, FST 284 1.0,<\/p>\n

FST 294 1.0,FST 363 1.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 361 1.0<\/td>\nFood Analysis and Food Structures<\/td>\nc<\/td>\n<\/tr>\n
FST 364 1.0<\/td>\nICT for Food Science and Technology (Based on FST 352 1.0,FST 353 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 365 1.0<\/td>\nOperations Management (Based on FST 356 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 370 1.0<\/td>\nFood Safety and Regulations<\/td>\nc<\/td>\n<\/tr>\n
FST 376 2.0<\/td>\nFood Quality Management<\/td>\nc<\/td>\n<\/tr>\n
FST 378 2.0<\/td>\nFood Engineering<\/td>\nc<\/td>\n<\/tr>\n
FST 379 1.0<\/td>\nTechnology and Engineering for Food Industry<\/td>\nc<\/td>\n<\/tr>\n
FST 388 1.0<\/td>\nConfectionery Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 392 1.0<\/td>\nFood Safety and Hygiene in Hospitality Management (Based on FST 377 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 395 2.0<\/td>\nBeverage Technology (Based on FST 389 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 396 2.0<\/td>\nFood Science and Technology Practical V (Based on FST 393 1.0)<\/td>\na<\/td>\n<\/tr>\n
Number of credits= 17<\/td>\n<\/tr>\n
THIRD YEAR <\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 355 1.0\/<\/td>\nAnimal Feed Technology\/<\/td>\no<\/td>\n<\/tr>\n
FST 359 1.0<\/td>\nSustainability and Circular Economy<\/td>\nc<\/td>\n<\/tr>\n
FST 362 1.0<\/td>\nSensory Analysis<\/td>\nc<\/td>\n<\/tr>\n
FST 366 2.0<\/td>\nRegression Analysis (Based on FST 294 1.0+FST 363 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 367 1.0<\/td>\nProject management (Based on\u00a0 FST 357 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 368 2.0<\/td>\nEmerging Food Technologies and Bio Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 374 1.0<\/td>\nFish and Meat Processing Technology (Based on FST 382)<\/td>\nc<\/td>\n<\/tr>\n
FST 380 2.0<\/td>\nSocial Mobilization and Knowledge Transfer (Based on FST 360 2.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 383 1.0<\/td>\nGrain Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 384 1.0<\/td>\nFruits and Vegetables Processing Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 386 1.0<\/td>\nSpices, Root and Tuber Crops Processing Technology (FST 385 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 387 1.0<\/td>\nFats and Oil Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 391 1.0<\/td>\nMechanical Aspects of Food Technology<\/td>\nc<\/td>\n<\/tr>\n
FST 394 2.0<\/td>\nFood Science and Technology Practical VI<\/td>\na<\/td>\n<\/tr>\n
FST 399 1.0<\/td>\nDairy Processing Technology<\/td>\nc<\/td>\n<\/tr>\n
Number of credits= 18<\/td>\n<\/tr>\n
FOURTH YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 451 2.0<\/td>\nDesign and Analysis of Experiments for Food Technology<\/p>\n

(Based on FST 294 1.0, FST 354 1.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 456 1.0<\/td>\nSupply Chain Management<\/td>\nc<\/td>\n<\/tr>\n
FST 460 1.0\/<\/p>\n

FST 462 1.0<\/td>\n

Food Enzymology\/<\/p>\n

Phytochemical Compounds in Foods<\/td>\n

o<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
FST 461 1.0<\/td>\nFood Toxicology and Allergens<\/td>\nc<\/td>\n<\/tr>\n
FST 493 0.0<\/td>\nResearch and Communications<\/td>\na<\/td>\n<\/tr>\n
FST 496 5.0<\/td>\nIndustrial\/Research\/Field Placement<\/td>\na<\/td>\n<\/tr>\n
FST 497 2.0<\/td>\nFeasibility Study and Business Planning (FST 491 2.0)<\/td>\nc<\/td>\n<\/tr>\n
Number of credits= 12<\/td>\n<\/tr>\n
FOURTH YEAR <\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FST 452 1.0<\/td>\nIntroduction to Multivariate Statistics and Data Mining<\/p>\n

Techniques in Food Industry (FST 363 1.0)<\/td>\n

c<\/td>\n<\/tr>\n
FST 457 1.0<\/td>\nCareer Skills Development<\/td>\na<\/td>\n<\/tr>\n
FST 458 1.0<\/td>\nStrategic Management (Based on FST 257 1.0)<\/td>\nc<\/td>\n<\/tr>\n
FST 481 1.0<\/td>\nIndustrial Microbiology<\/td>\nc<\/td>\n<\/tr>\n
FST 482 1.0<\/td>\nNano Technology in Food Systems<\/td>\nc<\/td>\n<\/tr>\n
FST 498 8.0<\/td>\nResearch Project<\/td>\na<\/td>\n<\/tr>\n
Number of credits= 13<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Food Science<\/strong><\/h4>\n

B.Sc. Degree Course Units<\/strong><\/p>\n

Each student should take course units having a minimum cumulative credit value of 30.0[\/vc_column_text][vc_column_text]<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
FIRST YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 111 1.0<\/td>\nPrinciples of Management<\/td>\nc<\/td>\n<\/tr>\n
FSC 121 1.0<\/td>\nFood Resources l<\/td>\nc<\/td>\n<\/tr>\n
FSC 123 1.0<\/td>\nFood Resources ll<\/td>\nc<\/td>\n<\/tr>\n
FSC 141 1.0<\/td>\nPrinciples of Human Nutrition<\/td>\nc<\/td>\n<\/tr>\n
FSC 191 1.0<\/td>\nFood Science and Technology Practicals I- Characteristics of Major Food Constituents and Ingredients<\/td>\na<\/td>\n<\/tr>\n
FIRST YEAR<\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 112 1.0<\/td>\nFood Business Management I<\/td>\nc<\/td>\n<\/tr>\n
FSC 131 1.0<\/td>\nBasics of Bio Chemistry<\/td>\nc<\/td>\n<\/tr>\n
FSC 122 2.0<\/td>\nIntroduction to Food Crop and Animal Technology<\/td>\nc<\/td>\n<\/tr>\n
FSC 192 1.0<\/td>\nPracticals – Functional Properties of Food Ingredients<\/td>\na\/td><\/td>\n<\/tr>\n
SECOND YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 203 1.0<\/td>\nApplied Food Physics<\/td>\nc<\/td>\n<\/tr>\n
FSC 221 1.0<\/td>\nFood Resources III<\/td>\nc<\/td>\n<\/tr>\n
FSC 251 2.0<\/td>\nFood Preservation Technology<\/td>\nc<\/td>\n<\/tr>\n
FSC 291 1.0<\/td>\nPracticals- Chemical Analysis of Foods<\/td>\na<\/td>\n<\/tr>\n
SECOND YEAR <\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 231 2.0<\/td>\nFood Chemistry<\/td>\nc<\/td>\n<\/tr>\n
FSC 252 1.0<\/td>\nPost Harvest Management<\/td>\nc<\/td>\n<\/tr>\n
FSC 211 1.0<\/td>\nFood Business Management II<\/td>\nc<\/td>\n<\/tr>\n
FSC 292 1.0<\/td>\nPracticals – Post Harvest Handling and Preservation of Foods<\/td>\na<\/td>\n<\/tr>\n
THIRD YEAR <\/strong><\/p>\n

Semester I<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 361 1.0<\/td>\nFood Safety and Regulations<\/td>\nc<\/td>\n<\/tr>\n
FSC 332 1.0<\/td>\nFood Analysis and Food Structures<\/td>\nc<\/td>\n<\/tr>\n
FSC 363 1.0<\/td>\nMicrobiology of Foods<\/td>\nc<\/td>\n<\/tr>\n
FSC 391 1.0<\/td>\nPracticals \u2013 Microbiology of Foods and Nutritional Status<\/td>\na<\/td>\n<\/tr>\n
THIRD YEAR <\/strong><\/p>\n

Semester II<\/strong><\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
FSC 362 1.0<\/td>\nFood Biotechnology<\/td>\nc<\/td>\n<\/tr>\n
FSC 353 1.0<\/td>\nFood Packaging<\/td>\nc<\/td>\n<\/tr>\n
FSC 392 1.0<\/td>\nPracticals \u2013 Proximate Analysis<\/td>\na<\/td>\n<\/tr>\n
FSC 371 1.0<\/td>\nFish and Meat Technology<\/td>\no<\/td>\n<\/tr>\n
FSC 372 1.0<\/td>\nDairy Technology<\/td>\no<\/td>\n<\/tr>\n
FSC 373 1.0<\/td>\nFruit and Vegetable Processing Technology<\/td>\no<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”5\/6″][vc_column_text] 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 … Continue reading Undergraduate Courses<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/22"}],"collection":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":21,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/22\/revisions"}],"predecessor-version":[{"id":4142,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/22\/revisions\/4142"}],"wp:attachment":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media?parent=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}