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Programs

The Department of Food Science and Technology focuses on the scientific understanding and technological aspects of food production, preservation, and processing. It encompasses research and education in areas such as food chemistry, microbiology, quality control, and food engineering. Students learn to develop and implement innovative techniques to ensure food safety, enhance nutritional value, and optimize production processes. The department plays a crucial role in advancing the food industry by integrating scientific principles into the development and improvement of food products.

The Department of Food Science and Technology explores the interdisciplinary domain of food production and processing. Encompassing fields like food chemistry, microbiology, and engineering, it delves into research and education to enhance food safety, quality, and innovation. Students gain expertise in optimizing production methods and developing novel techniques. This domain is pivotal in shaping the future of the food industry by integrating scientific knowledge into the creation and improvement of food products to meet evolving consumer demands and global standards.

The New Education Policy (NEP) is the basis for the current course curriculum at the Department of Food Science and Technology. The department's whole course offering aligns with those being provided in prestigious research institutes of both national and international significance, as well as state and central universities. Students who graduate from this programme can pursue further studies at any international university. Thus, the current course both satisfies and surpasses the minimal educational requirements set forth by the worldwide education system.

Course Duration

  • B.Sc. Food Science Technology and Processing (H) ‒ 3 years
  • B.Sc. Food Science Technology and Processing (H) ‒ 4 years with research
  • B.Sc. + M.Sc. (H) Food Science Technology & Processing – 5 Year Integrated

Eligibility Criteria

  • B.Sc. Food Science Technology and Processing (H) ‒ 3 years
    10+2 or equivalent from a recognized education board with a minimum of 60% aggregate marks in Physics, Chemistry and Biology/ Mathematics
  • B.Sc. Food Science Technology and Processing (H) ‒ 4 years with research
    10+2 or equivalent from a recognized education board with a minimum of 60% aggregate marks in Physics, Chemistry and Biology/ Mathematics
  • B.Sc. + M.Sc. (H) Food Science Technology & Processing – 5 Year Integrated
    10+2 or equivalent from a recognized education board with a minimum of 60% aggregate marks in Physics, Chemistry and Biology/ Mathematics

Fees:

B.Sc. (H) - FSTP: - First Year: 1,30,000

B.Sc. FSTP (Honours / Research): - First Year: 1,30,000

B.Sc.+M.Sc.(H) - FSTP(Integrated): - First Year: 1,00,000

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Studying Food Science Technology and Processing equips students with a comprehensive understanding of the science behind food production, ensuring the safety, quality, and innovation of the food products that reach consumers. Here are some key learning outcomes associated with this field:

  • Understanding of Food Composition: Learn about the chemical and biological components of food, including proteins, carbohydrates, lipids, vitamins, and minerals.
  • Food Processing Techniques: Acquire skills involved in the processing of cereal, pulses and oilseeds, fruits and vegetables, milk and milk products, meat, sea and poultry products, spices and herb processing, food fermentation, thermal and cold drying of processed food products, cryopreservation of foods. Understand how processing affects the sensory, nutritional, and safety aspects of food.
  • Food Safety and Microbiology: Gain knowledge of foodborne pathogens and contaminants. Learn techniques for ensuring the safety and microbiological quality of food products.
  • Product Development: Gain skills in creating and formulating new food products. Understand market trends, consumer preferences, and the factors influencing food product development.
  • Quality Control and Assurance: Learn principles and methods for ensuring the consistency and quality of food products. Understand the importance of quality control measures in food manufacturing.
  • Food Packaging and Preservation: Learn about different packaging materials and methods to extend the shelf life of food products. Understand the environmental and safety considerations in food packaging.
  • Research and Innovation: Develop the ability to conduct research in food science and technology. Stay updated on emerging technologies and innovations in the food industry.
  • Industry Exposure: Gain practical experience through internships, industry visits, or hands-on projects to understand real-world applications of food science.

Studying Food Science Technology and Processing provides a strong foundation for a meaningful and impactful career in the food industry, addressing current and future challenges related to food safety, nutrition, and sustainability.

  • Global Connection: The food industry is global, and skills acquired in food science are applicable worldwide. This provides opportunities for international collaborations and career prospects.
  • Industry-Relevant Skills: Graduates acquire hands-on skills in food processing, food proximate composition analysis, sensory evaluation, laboratory techniques, and more, making them well-prepared for practical challenges in the workplace.
  • Consumer Awareness and Education: Graduates are well-positioned to contribute to educating consumers about food choices, nutritional value, and the impact of food processing on health, promoting informed decision-making.
  • Adaptability and Continuous Learning: The food industry is dynamic, with constant advancements in technology and changes in consumer preferences. Graduates develop a mindset of adaptability and a commitment to continuous learning.
  • Meeting Growing Demand: With the global population increasing, there is a growing demand for safe, nutritious, and innovative food products. Studying food science positions individuals to contribute to meeting these demands.
  • Innovation and Product Development: Graduates are equipped to contribute to the development of new and innovative food products, keeping up with consumer trends and preferences.
  • Food Safety Expertise: Knowledge of food safety and microbiology is crucial in ensuring that food products are safe for consumption. This expertise is highly valued in the food industry and regulatory bodies.
  • Food Quality and Food Safety Control and Assurance: The ability to implement and maintain quality control measures is essential in food production. Graduates are trained to ensure that food products meet specified quality standards.
  • Sustainability Focus: There is an increasing emphasis on sustainable and eco-friendly practices in the food industry. Studying food science allows individuals to contribute to sustainable food production and packaging practices.
  • Interdisciplinary Knowledge: Food science is an interdisciplinary field that incorporates elements of biology, chemistry, engineering, and nutrition. This broad knowledge base enables graduates to approach food-related challenges from multiple perspectives.
  • Diverse Career Opportunities: Graduates from this department can explore a wide range of career paths in the food industry, including food manufacturing, quality assurance, research and development, product innovation, and regulatory affairs.

The Department of Food Science and Technology has an experienced faculty consisting of professionals with specialised knowledge in several areas of food science and technology. The faculty members mentor students in their academic endeavours, write scholarly articles, and participate in research projects. Their combined knowledge enhances the educational setting and guarantees that the students are provided with a thorough guidance in the subject.

Studying Food Science Technology and Processing opens up a range of rewarding career prospects in the food industry and related fields. Here are some common career paths and job opportunities for the graduates in this field:

  • Evaluate the quality of raw material from cereals, pulses, fruits, vegetables, milk, fish, and meat before and after processing.
  • Evaluate the composition of food and their role in determining the physico-chemical properties, nutritional characteristics, texture, safety, and sensory attributes of intermediate and processed foods.
  • Develop and improve food products by applying knowledge of food science, technology, and processing methods.
  • Monitor and enforce quality control measures in food production to ensure that products meet regulatory standards and consumer expectations.
  • Conduct research to innovate and develop new food products, ingredients, and processing techniques.
  • Use consumer feedback to improve product quality.
  • Provide nutritional advice and guidance, especially in the context of food products.
  • Pursue teaching and research positions in academic institutions, contributing to the advancement of knowledge in food science.
  • Implement and monitor food safety programs to prevent contamination and ensure compliance with food safety regulations.
  • Investigate and address food safety incidents.
  • Work on creating and enhancing the flavour profiles of food and beverage products.
  • Lead teams in creating and launching new food products from concept to market.
  • Design and implement packaging solutions that maintain the freshness, safety, and quality of food products.
  • Consider sustainability and environmental factors in packaging design.
  • Evaluate and analyse the sensory characteristics of food products, including taste, texture, aroma, and appearance.
  • Develop marketing strategies based on product attributes and consumer trends.

Some notable professions in this field include:

  • Grain Processing and Value addition
  • Food Quality Control Organisations
  • Food Production Manager
  • Food Quality Assurance Officer
  • Processed food Storage Manager
  • Grain Storage Manager
  • Food Packaging Industries
  • Food Research Laboratories
  • Alcoholic and Non-alcoholic Beverage Manufacturing Firms
  • Food chain management
  • Research and Development
  • Future food product development
  • Food Microbiology and Food Safety
  • Quality management
  • Extension Education
  • Technical Support
  • Plant Operations

Programme Structure, Syllabi, Outline of Tests, and Course of Reading as follows

B.Sc. FSTP [3 year]

B.Sc. FSTP [4 year] with Research