Program Code

SAS-00

Program Code
Program Level

Graduation

Level
Program Duration

3 Years

Duration

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.

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