The BSc Food Technology syllabus is designed to teach students the science and technology behind food processing, food safety, nutrition, and quality management. The course includes core subjects such as food chemistry, food microbiology, food engineering, food packaging, and preservation methods.
Students also get strong practical training through food testing labs, microbiology labs, and processing units. The aim of the course is to create skilled professionals for food industries, quality control labs, and research sectors.
The first year focuses on the basic concepts of food science, chemistry, microbiology, and nutrition. Students learn about food components and basic laboratory techniques.
The second year introduces students to major food processing methods and preservation techniques. Students learn how food products are manufactured and stored in industries.
The final year focuses on advanced food quality systems, food safety laws, and product development skills. Students learn quality assurance techniques used in professional food industries.
| Subject | Book Title | Author |
|---|---|---|
| Food Chemistry | Food Chemistry | O.R. Fennema |
| Food Microbiology | Food Microbiology | W.C. Frazier |
| Food Processing | Food Processing Technology | P.J. Fellows |
| Food Safety | Food Safety and Standards | Reference Book |
BSc Food Technology is a 3-year undergraduate course divided into 6 semesters. The first year includes basics of food chemistry, microbiology, and nutrition. The second year focuses on food processing, packaging, dairy, and engineering concepts. The final year includes quality control, food laws, product development, and internship training.
Food microbiology is important for understanding spoilage and contamination control. Food processing and preservation teaches industry production methods. Food quality control helps in testing and quality assurance roles. Food safety and food laws are necessary for compliance-based jobs in companies.
Yes, practical training is compulsory in this course. Students perform food testing, microbial analysis, and chemical quality checks. They also do processing practicals like preservation, dairy making, and packaging experiments. Practical learning improves job readiness in food industries and labs.
Yes, food safety and food laws is a very important subject. Students should focus on FSSAI basics, labeling rules, hygiene standards, and food safety systems. HACCP and quality management concepts are also important. This subject is useful for food inspector and quality assurance roles.
Yes, many colleges include internship or industrial training in the final year. Students work in food industries and learn real production and quality systems. Internship improves practical knowledge and work experience. It increases chances of placement in food manufacturing companies.
Food engineering can be difficult because it includes technical concepts like heat transfer and equipment design. Students should focus on basic formulas and practical applications in food processing. Understanding equipment working methods makes learning easier. Regular practice helps students score better in food engineering exams.
Students can learn skills like HACCP certification and ISO food quality standards knowledge. Training in food testing instruments improves job scope. Basic knowledge of packaging design and labeling improves industry value. Strong communication skills also help during placement interviews.
Students are evaluated through theory exams, internal assessments, and practical exams. Practical performance affects final marks because lab scores are included in the result. Many colleges also take viva and project work evaluation. Good lab skills help students score high and become industry-ready.
O.R. Fennema is one of the best books for food chemistry subjects. W.C. Frazier is widely used for food microbiology concepts. P.J. Fellows is helpful for food processing and preservation topics. Along with books, practical manuals and notes are important for scoring well.