B.Sc Food Technology is a three-year undergraduate course that deals with the production and preservation of food while maintaining its quality using various advancements in technology.
B.Sc Food Technology eligibility criteria require the aspirants to have a minimum of 50% marks in their class 12th examination from any recognized board with physics, chemistry, maths, and biology/home science as core subjects.
BSc Food Technology subjects include food chemistry, microbiology, and various commercial practices of quality control. Some of the top companies hiring food technologists are Cargill, Nestle, Pepsico, ADM Company, Tyson Foods, and more.
See Also: Food Technology Courses
Table of Contents
3.1 First Semester
3.2 Second Semester
3.3 Third Semester
3.4 Fourth Semester
3.5 Fifth Semester
3.6 Sixth Semester
- BSc Food Technology Syllabus UGC
- BSc Food Technology Syllabus Andhra University
- BSc Food Technology Syllabus in Institute of Food Technology
- BSc Food Technology Syllabus in LPU
- BSc Food Technology Syllabus in Singhania University
- BSc Food Technology Top Colleges
- BSc Food Technology Books
- BSc Food Technology Syllabus: FAQs
BSc Food Technology Course Details
| Course Name | BSc Food Technology |
| Course Level | Undergraduate |
| Duration | 3 Years |
| Admission Process | merit-based and entrance-based modes of admission |
| Top Entrance Exam | JET, NPAT, BHU UET, SUAT, CUCET |
| Eligibility | Passed Class 12 or equivalent from a recognized board. |
| Top Colleges | Andhra University Visakhapatnam; JSS Academy of Higher Education and Research, Mysore; Calicut University, Calicut; Mahatma Gandhi University, Kottayam; and NIMS University, Jaipur |
| Average Fees | INR 20,000 to 60,000 |
BSc Food Technology Syllabus
| Semester I | Semester II |
|---|---|
| Principles of Food Science | Technology of Food Preservation |
| Environmental Science | Technical Writing |
| Principles of Food Science Practical | Food Processing Technology |
| Fundamentals of Food Technology | Technology of Food Preservation Practical |
| Environmental Science | Food Processing Technology Practical |
| Semester III | Semester IV |
| Food And Nutrition | Food Microbiology |
| Packaging of Food | Biomolecules |
| Technology of Dairy and Seafood | Technology of Meat, Poultry, and Eggs |
| Technology of Fruits, Vegetables and Plantation Crops | Technology of Cereals, Pulses, and Oilseeds |
| Semester V | Semester VI |
| Food Engineering | Food Chemistry-II |
| Food Chemistry-I | Natural Food Pigments |
| Trends in Food Microbiology | Introduction to Food Safety |
| Introduction to Quality Attributes | Food Quality and Sensory Evaluation |
BSc Food Technology Subjects
BSc Food Technology syllabus is important for students before choosing this stream. The detailed description of subjects are mentioned below:
BSc Food Technology First Semester Subjects
- Principles of Food Science: Principles of food science describe how the laws of science operate in the manufacturing, processing, preparation, preservation, and metabolism of food.
- Environmental Science: Environmental science is an interdisciplinary discipline that integrates physics, biology, and geography in studying the environment and solving environmental problems.
- Fundamentals of food technology: Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe food.
BSc Food Technology Second Semester Subjects
- Food preservation technology: There are several traditional and emerging preservation techniques such as heat preservation techniques pasteurization, sterilization, refrigeration, freezing, microwave and radio frequency.
- Technical writing: Technical writing is the writing of technical communications used in technical and professional fields such as computer hardware and software, architecture, engineering, chemistry, aeronautics, consumer electronics, biotechnology, and forestry. or drafting.
BSc Food Technology Third Semester Subjects
- Food and Nutrition: Diet and nutrition are ways of fueling and providing energy to the body. Every day we need to replace the nutrients in our body with new sources. Water is an important part of nutrition. Fats, proteins and carbohydrates are all necessary.
- Food packaging: Food packaging is defined as packaging designed to protect food from tampering or contamination by physical, chemical, and biological sources, and active packaging is the packaging most commonly used to preserve food. system.
- Dairy and Seafood Technology: Dairy technology covers the processing, storage, packaging, distribution and transportation of dairy products by alluding to the sciences of bacteriology, nutrition and biochemistry.
BSc Food Technology Fourth Semester Subjects
- Food Microbiology: Food microbiology studies the microorganisms that inhabit, create, or contaminate food. It includes the study of microorganisms causing food spoilage, etc.
- Biomolecules: A biomolecule is any of numerous substances that are produced by cells and living organisms. It has a wide range of sizes and structures and performs various functions.
BSc Food Technology Fifth Semester Subjects
- Food Engineering: Food Engineering is a scientific, academic and professional discipline that applies the principles of engineering, science and mathematics to the manufacture and operation of food, including food processing, production, handling, storage, preservation, inspection, packaging and distribution.
- Food Chemistry: Food chemistry deals with chemical processes and interactions of all biological and non-biological constituents of food. Biological substances include, for example, meat, poultry, salads, beer, milk, etc.
BSc Food Technology Sixth Semester Subjects
- Natural Food Pigments: Fruits and vegetables, are naturally colored mainly by four groups of pigments: green chlorophylls, yellow-orange-red carotenoids, red-blue-purple anthocyanins and red betanin.
- Introduction to Food Safety: Food safety refers to food preparation, handling, and storage designed to prevent foodborne illness and injury. From farms to factories to consumers, food can be exposed to a variety of health hazards as it travels through the supply chain.
BSc Food Technology Syllabus UGC
| Semester I | Semester II |
|---|---|
| English Communications/ Environmental Science | English Communications/ Environmental Science |
| Fundamentals of Food Technology | Technology of Food Preservation |
| Fundamentals of Food Technology Practical | Technology of Food Preservation Practical |
| Principles of Food Science | Food Processing Technology |
| Principles of Food Science Practical | Food Processing Technology Practical |
| GE -1 | GE -2 Theory |
| GE -1 Elective | GE – 2 Practical |
| Semester III | Semester IV |
| Food and Nutrition | Technology of Cereals, Pulses and Oilseeds |
| Food and Nutrition Practical | Technology of Cereals, Pulses and Oilseeds Practical |
| Technology of Fruits, Vegetables and Plantation Crops | Food Microbiology |
| Technology of Fruits, Vegetables and Plantation Crops Practical | Food Microbiology Practical |
| Technology of Dairy and Sea Food | Technology of Meat, Poultry and Egg |
| Technology of Dairy and Sea Food Practical | Technology of Meat, Poultry and Egg Practical |
| SEC-1 | SEC-2 |
| GE -3 Theory | GE -4 Theory |
| GE -3 Practical | GE -4 Practical |
| Semester V | Semester VI |
| Food Engineering | Food Chemistry-II |
| Food Engineering Practical | Food Chemistry-II Practical |
| Food Chemistry-I | Food Quality and Sensory Evaluation |
| Food Chemistry-I Practical | Food Quality and Sensory Evaluation Practical |
| DSE -1 Theory | DSE -3 Theory |
| DSE -1 Practical | DSE -3 Practical |
| DSE -2 Theory | DSE -4 Theory |
| DSE -2 Practical | DSE -4 Practical |
BSc Food Technology Syllabus Andhra University
BSc Food Technology Syllabus Andhra University are mentioned below:
| Semester I | Semester II |
|---|---|
| First Language (Telugu/Hindi/Urdu/Sanskrit) |
First Language (Telugu/Hindi/Sanskrit/Urdu) |
| Second Language English |
Second Language English |
| Life Skill Courses (any 1 of 3) HVPE (Human Values & Professional Ethics) / Computer Application/ Entrepreneurship |
Life Skill Courses (any 1 of 3) Information&Communication Technology (ICT)/Indian Culture and Science/ / Elementary statistics |
| Skill Development Course Plant Nursery/Electrical Appliances |
Skill Development Courses (Any two) 1. Fruit and Vegetable processing 2. Food Adulteration 3. Dairy Techniques |
| DSC-1,Paper-1 (Core) Food chemistry and Biochemistry-1 (THEORY) |
DSC-2, Paper – 1 (Core) Food chemistry and Biochemistry-2 (THEORY) |
| DSC-1, Paper-1 Lab Food chemistry and Biochemistry-1 (PRACTICAL) |
DSC-2, Paper-1 Lab: Food chemistry and Food Biochemistry-2 (PRACTICAL) |
| DSC-1, Paper-2 (Core) Food and Human Nutrition (THEORY) |
DSC-2, Paper – 2 (Core) Food Microbiology (THEORY) |
| DSC-1, Paper-2 Lab Food and Human Nutrition (PRACTICAL) |
DSC-2, Paper – 2 Lab: Food Microbiology (PRACTICAL) |
| DSC-1, Paper-3 (Core) Food Production Trends (THEORY) |
DSC-2, Paper – 3 (Core) Applied statistics (THEORY) |
| DSC-1, Paper-3 Lab Food Production Trends (PRACTICAL) |
DSC-2, Paper – 3: Lab: Applied statistics (PRACTICAL) |
| Semester III | Semester IV |
| First Language (Telugu/Hindi/Sanskrit/Urdu |
DSC-4, Paper-1 (CORE) Food Process Engineering-2 (THEORY) |
| Second Language English |
DSC-4, Paper-1 Lab: Food Process Engineering-2 (PRACTICAL) |
| Life Skill Courses (one to be selected from Analytical Skills /Personality Development and Leader Ship/Health and Hygiene) |
DSC-4, Paper – 2 (CORE) Food Analysis (THEORY) |
| Life Skill Courses Environmental Education | DSC-2, Paper –2 Lab: Food Analysis (PRACTICAL) |
| Skill Development Courses Poultry Farming | DSC-4, Paper-3 (CORE) Processing and Preservation of Foods-2 (THEORY) |
| DSC-3, Paper-1 (CORE) Food Process Engineering-1 (THEORY) |
DSC-4, Paper-3 Lab: Processing and Preservation of Foods-2 (PRACTICAL) |
| DSC-3, Paper-1 Lab : Food Process Engineering-1 (PRACTICAL) |
DSC-4, Paper 4 (CORE) Food Safety and Quality control (THEORY) |
| DSC-3 Paper-2 (CORE) Food Additives (THEORY) |
DSC-4, Paper-4 Lab: Food Safety and Quality control (PRACTICAL) |
| DSC-3, Paper-2 Lab: Food Additives (PRACTICAL) |
DSC-3 Paper-5 (CORE) Food Trade and Business Management (THEORY) |
| DSC-3 Paper-3 (Core) Processing and Preservation of Foods-1 (THEORY) |
DSC-4, Paper-5 Lab: Food Trade and Business Management (PRACTICAL) |
| DSC-3, Paper-3 Lab: Processing and Preservation of Foods-1 (PRACTICAL) |
DSC-4 Paper-6 (CORE) Food Packaging |
| Yoga | DSC-4, Paper-6 Lab: Food Packaging (PRACTICAL) |
| - | Extension activities |
| - | Yoga |
| Semester V | Semester VI |
| DSC-5, Paper-1 (SEC-1) Fermentation Technology (Theory) |
Apprenticeship /Internship in Hospital/Industrial Training/On the job Training |
| DSC-5 Paper-1 Lab: Fermentation Technology (PRACTICAL) |
- |
| DSC-5, Paper-2: (SEC-2) Product development and evaluation (THEORY) |
|
| DSC-5, Paper-2 Lab: Product development and evaluation (PRACTICAL) |
|
| DSC-5, Paper-3 (SEC-3) Dairy Technology (THEORY) |
|
| DSC-5, Paper-3 Lab: Dairy Technology (PRACTICAL) |
|
| DSC-5, Paper 4 ( SEC-4) Post Harvest Technology (THEORY) |
|
| DSC-5, Paper-4 Lab: Post Harvest Technology (PRACTICAL) |
|
| DSC-5, Paper-5 (SEC-5) Food Quality and Certification (THEORY) |
|
| DSC-5, Paper-5 Lab: Food Quality and Certification (PRACTICAL) |
|
| DSC-5, Paper-6 (SEC-6) Baking and confectionery Technology (THEORY) |
|
| DSC-5, Paper-6 Lab: Bakery and confectionery Technology (PRACTICAL) |
|
| NCC/NSS/SPORTS/EXTRA CURRICULAR | |
| YOGA |
BSc Food Technology Syllabus in Institute of Food Technology
BSc Food Technology Syllabus in Institute of Food Technology are mentioned below:
| Semester I | Semester II |
|---|---|
| Food & Beverages | Food Processing Principles |
| Food Spoilage & Preservation | Food Safety & Hygiene |
| Experimental Food Studies I | Experimental Food Studies II |
| Semester III | Semester IV |
| Technology of Plant Foods | Technology of Animal Foods |
| Basic Food Chemistry | Food Packaging |
| Experimental Food Studies III | Experimental Food Studies IV |
| Semester V | Semester VI |
| Basic Food Biochemistry | Dairy Technology |
| Basic Food Microbiology | Traditional & Fermented Foods |
| Basic Food Biotechnology | Food Business Enterprise (SME) Start-up |
| Experimental Food Studies V | Experimental Food Studies VI |
BSc Food Technology Syllabus in LPU
BSc Food Technology Syllabus in Lovely Professional University are mentioned below
| Semester I | Semester II |
|---|---|
| Communication Skills-I | Communication Skills-Ii |
| Elementary Mathematics | Department Elective 1 |
| Foods And Nutrition | Department Elective 1 Lab |
| Foods And Nutrition Laboratory | Food Chemistry |
| Fundamentals Of Food Technology | Food Chemistry Laboratory |
| Fundamentals Of Food Technology Laboratory | Food Processing Technology |
| Principles Of Food Science | Food Processing Technology Laboratory |
| Principles Of Food Science Laboratory | Generic Elective 1 |
| - | Technology Of Food Preservation |
| - | Technology Of Food Preservation Laboratory |
| Semester III | Semester IV |
| Basics Of Research And Publication | Department Elective 3 |
| Community Development Project | Department Elective 3 Lab |
| Department Elective 2 | Food Engineering |
| Department Elective 2 Lab | Food Engineering Laboratory |
| Environmental Studies | Pathway Elective 1 |
| Fruit And Vegetable Processing | Research Methodology |
| Fruits And Vegetables Processing Laboratory | Technology Of Cereals Legumes And Oilseeds |
| Fundamental Of Food Microbiology | Technology Of Cereals Legumes And Oilseeds Laboratory |
| Fundamental Of Food Microbiology Laboratory | Technology Of Meat, Poultry And Egg |
| Workshop On Worksheets And Presentations | - |
| Semester V | Semester VI |
| Capstone Project-I | Capstone Project-II |
| Dairy Technology Laboratory | Industrial Internship |
| Department Elective 4 | Pathway Elective 3 |
| Department Elective 4 Lab | Pathway Elective 4 |
| Food Quality And Sensory Evaluation | - |
| Food Quality And Sensory Evaluation Laboratory | |
| Pathway Elective 2 | |
| Project | |
| Technology Of Dairy And Sea Food |
BSc Food Technology Syllabus in Singhania University
BSc Food Technology Syllabus in Singhania University are mentioned below:
| Semester I | Semester II |
|---|---|
| Introduction to Biology | Technical Writing in English* / Computational Techniques |
| Introduction to Food Technology-I | Chemistry |
| Mathematics and Statistics | Introduction to Food Technology II |
| Technical Writing in English* / Computational Techniques | Principles of Food Science |
| Semester III | Semester IV |
| Technology of Fruits Vegetables and Plantation Crops | Technology of Cereals, Pulses and Oilseeds |
| Foundations of Food & Nutrition | Principles of Food Preparation |
| Food Processing and Engineering | Biochemistry |
| Project Management and Entrepreneurship | Food Engineering |
| Semester V | Semester VI |
| Technology of Dairy and Sea Food | Technology of Meat, Poultry & Eggs |
| Food Chemistry I | Food Chemistry II |
| Food Microbiology | Food Safety |
| Food Quality Testing and Evaluation | Food Quality Management |
BSc Food Technology Top Colleges
| Name of the College | Fees |
|---|---|
| Andhra University Visakhapatnam | INR 99,614 |
| JSS Academy of Higher Education and Research, Mysore | INR 64,340 |
| Calicut University, Calicut | INR 2,500 |
| Mahatma Gandhi University, Kottayam | INR 3,280 |
| NIMS University, Jaipur | INR 50,000 |
| HITS, Chennai | INR 62,000 |
| Loyola Academy Degree and PG College, Secunderabad | INR 34,000 |
| Govind Ballabh Pant University of Agriculture and Technology, Pantnagar | INR 41,736 |
| RIMT University, Gobindgarh | INR 1,04,000 |
| Doon Post Graduate College of Agriculture and Technology | INR 50,000 |
BSc Food Technology Books
| Name of the Book | Author |
|---|---|
| Food Science | B.Srilakshmi |
| Food Chemistry, 3rd Edition | Owen R. Fenna |
| The Food Chemistry Laboratory | Connie M. Weaver and James R Daniel |
| BasicsFood Preparation: A Complete Manual | Seth V, Singh K |
BSc Food Technology Syllabus: FAQs
Ques. What is BSc Food Technology?
Ans. B.Sc Food Technology is a 3 year undergraduate course that focuses on the production and preservation of food while maintaining its quality using various technologies.
Ques. What is the eligibility criteria for BSc Food Technology?
Ans. Aspirants must have a minimum of 50% marks in class 12 examination from any recognized board with physics, chemistry, maths, biology/home science as core subjects.
Ques. What are the job options after BSc Food Technology?
Ans. Nutritional therapist, product/process development scientist, quality manager and food technologist. regulatory affairs officer are the job options after BSc Food Technology
Ques. What is the average salary of BSc Food Technology graduate?
Ans. The average B.Sc Food Technology graduate salary in India is INR 3.8 LPA.
Ques. What are the core subjects in BSc Food Technology?
Ans. The core subjects in BSc Food Technology:
- Fundamentals of Food Technology
- Food Engineering
- Principles of Food Science
- Food Microbiology
- Food and Nutrition
Ques. What are the electives in BSc Food Technology?
Ans. The electives in BSc Food Technology
- Environmental Science
- Technical Writing
Ques. What are the top colleges for BSc Food Technology?
Ans. Andhra University Visakhapatnam; JSS Academy of Higher Education and Research, Mysore; Calicut University, Calicut;Mahatma Gandhi University, Kottayam; and NIMS University, Jaipur are the top colleges for BSc Food Technology.
Ques. Is it worth doing BSc Food Technology?
Ans. Yes, it is worth doing BSc Food technology as it has great scope. Students after completing the course can do jobs such as food technologist, quality assurance analyst, and packaging manager in top companies. The salary is also high because of the increasing demand for food technologists.
Ques. What are the courses that can be done after BSc Food Technology?
Ans. The courses that can be done after BSc Food Technology:
- Master of Science in Food Biotechnology.
- Master of Science in Food Nutrition.
- Master of Science in Food Science and Technology.
- Master of Science in Food Technology.
- Master of Science in Food, Nutrition & Dietetics.
Ques. What are the project topics for BSc Food Technology?
Ans. The project topics for BSc Food Technology:
- Design and development of cleaning equipment for milled millet
- Development of Tomato-based drink
- Non-destructive determination of sweetness of melons
- Concept development & testing of fortified baked products, including product development & test marketing.
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