What is the syllabus in BSc Food Technology? - Bsc Food Technology
Updated On 26-08-2025 By Lithanya
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Semester I |
Semester II |
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Fundamentals of Food Processing |
Fundamentals of Milk Processing |
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Introduction to Food Chemistry |
Food Analysis |
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Basics of Food Microbiology |
Laws of Food and Quality Assurance |
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Normal and Therapeutic Nutrition |
Concentrated and Dehydrated Milk Products |
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Food Hygiene and Sanitation |
Fermented and Coagulated Milk Products |
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Semester III |
Semester IV |
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Technology of Cereals and Millets |
Processed Fruits and Vegetable Products |
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Bakery and Confectionery Products |
Technology of Spices and Plantation Products |
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Technology of Pulses and Oilseeds |
Packaging of Fresh and Processed Fruits |
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Post-harvest Physiology and Handling of Fruits and Vegetables |
Introduction to Finance, Accounts and Auditing |
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Principles of Fruits and Vegetables Technology |
Introduction to Business Laws and Ethics |
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Semester V |
Semester VI |
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Food Refrigeration and Cold Storage Technology |
Protein Chemistry and Technology |
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Sugar and Confectionery Technology |
Emerging Technologies in Food Processing |
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Food Chemistry |
Food Dehydration Technology |
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Food Packaging |
Enzymology lab |
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Food Additives |
Lab Analysis of Food Lab |
