Program Code

SAS-00

Program Code
Program Level

Graduation

Level
Program Duration

3 Years

Duration

Programme Overview

The B.Sc. (Food Technology) program at OSGU is a 3-year undergraduate course focusing on food science, processing, safety, and quality management. It blends biotechnology, microbiology, chemistry, and engineering to develop sustainable food production methods.

Students gain expertise in food chemistry, microbiology, packaging, nutrition, and quality control, with hands-on training in modern laboratories. The program emphasizes food safety regulations, public health, and innovative food technologies, preparing graduates for careers in food industries, R&D, quality assurance, and regulatory agencies.

Through internships and research projects, students develop problem-solving and analytical skills, ensuring they are industry-ready or well-prepared for higher studies (M.Sc., Ph.D.). With the growing demand for safe and nutritious food, this degree opens vast career opportunities in the global food industry.

Programme Objectives

  • Develop Core Knowledge – Equip students with a strong foundation in food science, processing, preservation, and safety.
  • Enhance Practical Skills – Provide hands-on training in food analysis, quality control, and innovative food product development.
  • Ensure Food Safety & Quality – Educate students on food laws, safety regulations, and hygiene standards for public health protection.
  • Promote Research & Innovation – Encourage research in sustainable food production, biotechnology, and nutrition sciences.
  • Industry Readiness – Train students for careers in food industries, quality assurance, R&D, and regulatory sectors.
  • Foster Entrepreneurship – Inspire students to develop new food products and technologies, leading to startups and business ventures.
  • Emphasize Sustainability – Teach eco-friendly food production methods, reducing waste and promoting sustainability.
  • Prepare for Higher Education & Competitive Exams – Enable students to pursue M.Sc., Ph.D., or government exams in food technology and allied fields.

Programme Outcomes

Graduates of the B.Sc. (Food Technology) program will develop a strong scientific foundation in food processing, preservation, safety, and quality control. With hands-on experience in modern laboratories, they will master food analysis, microbiology, biotechnology, and nutritional sciences, ensuring expertise in maintaining food safety and public health standards.

Students will be well-equipped for careers in food industries, R&D, quality assurance, regulatory agencies, and entrepreneurship, applying their knowledge to innovate and improve food products. They will gain problem-solving, analytical, and research skills, enabling them to address real-world challenges in food security, sustainability, and technology advancements.

Emphasizing ethical and eco-friendly practices, graduates will be prepared for higher education (M.Sc., Ph.D.) or competitive government and industry roles. With the rising global demand for safe and nutritious food, they will emerge as skilled professionals, innovators, and future leaders in the food sector.

Career Path

Graduates of B.Sc. (Food Technology) have a wide range of career opportunities in food industries, research organizations, quality control, and regulatory sectors. They can work as Food Technologists, developing and innovating new food products while ensuring quality and safety, or as Quality Control/Assurance Officers, maintaining food standards in manufacturing industries. Roles such as Food Safety Officers in government and private sectors, Research & Development Scientists improving food processing techniques, and Food Microbiologists studying microorganisms for food safety are highly sought after. Additionally, graduates can explore careers as Nutritionists/Dietitians, promoting public health through food analysis, or work in packaging and labeling to develop sustainable food packaging solutions. Those with an entrepreneurial mindset can venture into food startups, organic farming, or innovative food product businesses. Higher education opportunities like M.Sc. and Ph.D. further enhance career prospects, along with government roles in FSSAI, food inspection, and regulatory bodies. With the food industry expanding rapidly, graduates has vast opportunities in multinational companies, research institutions, and global food supply chains, making this field both dynamic and rewarding

Eligibility Criteria

Minimum percentage and others criteria for admission will be as per UGC/ Concerned Regulatory Bodies.

Provided below are the criteria that need to be met for the given course.

For National Students

  • 10+2 in PCM/PCB.

For International Students

  • Rule framed by University Grants Commission (UGC) and notified in its website www.ugc.ac.in will be followed for deciding the eligibility and admission of International students to various courses offered in Om Sterling Global University, Hisar.

Programme Syllabus

Semester I

S.No. Subject
01. English Literature and Language-I
02. Applied Chemistry
03. Applied Chemistry (Practical)
04. Fundamentals of Food Technology
05. Fundamentals of Food Technology Practical
06. Principles of Food Science
07. Principles of Food Science (Practical)
08. Normal and Therapeutic Nutrition
09. Normal and Therapeutic Nutrition (Practical)

Semester II

S.No. Subject
01. English Literature and Language-II
02. Technology of Food Preservation
03. Technology of Food Preservation (Practical)
04. Food Processing Technology
05. Food Processing Technology (Practical)
06. Laws of Food and Quality Assurance
07. Laws of Food and Quality Assurance practical
08. Fermented and Coagulated Milk Products
09. Fermented and Coagulated Milk Products Practical

Semester III

S.No. Subject
01. Technology of Cereals, Pulses and Oilseeds
02. Technology of Cereals, Pulses and Oilseeds practical
03. Food Engineering
04. Food Engineering practical
05. Food and Nutrition
06. Biochemistry
07. Biochemistry practical
08. Processing of oils and fats
09. Food Chemistry
10. Food Chemistry practical

Semester IV

S.No. Subject
01. Technology of Meat, Poultry and Egg products
02. Technology of Meat, Poultry and Egg products practical
03. Technology of Fruits, Veg. & Plantation crop
04. Technology of Fruits, Veg. & Plantation crop practical
05. Mathematics and Statistics
06. Mathematics and Statistics Practical
07. Food Waste Management
08. Food analysis
09. Fermented foods and beverages technology
10. Fermented foods and beverages technology practical

Semester V

S.No. Subject
01. Food Industry Byproducts & Waste Utilization
02. Food Industry Byproducts & Waste Utilization  Practical
03. Marketing Management & International Trade
04. Marketing Management & International Trade   practical
05. Food Additives
06. Technology of Dairy and Sea food
07. Technology of Dairy and Sea food practical
08. Bakery, Confectionery and Snack Products
09. Bakery, Confectionery and Snack Products practical

Semester VI

S.No. Subject
01. Processing of Spices and Plantation Crops
02. Processing of Spices and Plantation Crops Practical
03. Extrusion technology
04. Extrusion technology Practical
05. Food Plant Design And Layout
06. Food Plant Design And Layout
07. Enzymes in Food Industry
08. Enzymes in Food Industry practical
09. Entrepreneurship development
10. Entrepreneurship development practical

How to Apply

You can fill-up the Admission Enquiry Form below if you have any queries regarding the admission procedure of B. Sc. in Medical. Now, if you are unable to decide on which programme to choose, feel free to reach out to us via the FREE tele-counseling button. If you have decided that you pursue B. Sc. in Medical and start a highly-rewarding career in this domain then go ahead and fill-up the Online Application now.

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