SAS-00
Graduation
3 Years
Programme Overview
Bachelor of Science or B.Sc. in Food Technology is a full-time undergraduate programme which is of 3-year duration. This programme involves an advanced study of techniques and activities which are involved in preserving, processing and manufacturing of food.
Programme Objectives
- To inculcate the students with basic knowledge and skills about the various aspects of food technology
- To enable the students to understand food composition and its physicochemical, nutritional, microbiological and sensory aspects,
- To acquaint the students with the technology of food processing and preservation plant and animal foods; cereals, pulses, oilseeds, fruits vegetables, spices, meat, fish, poultry, sea food, milk and dairy products
- To stress the importance of food quality and control
Programme Outcomes
The B.Sc. food technology programme will equip the students with in-depth knowledge of the scientific and technical approaches which are required to understand the nature of raw food materials. This course will help students in understanding the basic concepts such as composition of food, food and nutrition, physicochemical and microbiological properties. It will also help students in learning different techniques related to food processing and preservation of food.
Career Path
- Production industry
- Teaching and research
- Self-employment
- Food Technologist
- Organic Chemist
- Technical Brewer
- Production Manager
- Sales manager
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.