B.Sc. (Hons.) in Food Processing and Technology

019
Fl4

Overview

Our unique program creates a strong foundation for our students in research, managerial and leadership- roles in the growing Indian food industry. The program is unique in its approach and provides hands-on experience in the areas of food science, nutrition, food-engineering, microbiology, chemistry and quality control. The program also enables students with multidisciplinary skills and knowledge to meet the challenges of the food processing sector and also create vistas for entrepreneurship.

Objective

  • Impart knowledge and understanding of essential elements of food processing.
  • Equip students with knowledge of food science, such as processing, packaging, storage, distribution, quality and safety.
  • Provide adequate understanding and cognitive abilities to design and develop technologies for food processing, preservation and packaging as per industry norms. 
  • Enable students with entrepreneurship acumen.

Highlights

  • NATIONAL & INTERNATIONAL EVENTS

    Students can also earn 3 to 4 credits through participating in national & international events such as technical presentations, conferences, publications and competitions. 

  • Group Projects

    The objective of a group project is to enable students to experience group dynamics and participate in a team to build a novel product with commercial perspective. Students are also encouraged to file patents and nurture their entrepreneurial aspirations.

  • Industrial application-based learning programme. 
  • Internship, training and placement support with various worldwide universities and food industries. 
  • Includes expert guest lectures from various institutions and food industries.
  • Includes workshops, industry visits and discussions and debates.
  • Ensures small batches to encourage in-depth learning.
  • Group Project

  • We offer accommodation in student hostels on our campus, and even offer third-party off-campus hotels where necessary to ensure students can focus on what matters the most. 
  • Our on-campus facilities include WiFi any time of the day, 24/7.
  • From a host of eateries and laundry facilities, we ensure that students have access to all facilities.
  • We encourage students to participate in co-curricular activities on campus which include sports and cultural events, both at a university level and a faculty level.
  • We help students focus on independent and sponsored research with projects and a dissertation. 

Structure

Study Domains

  • CC

    Core Courses

    Includes an overview into the fundamental principles of food processing, nutrition, food-engineering, microbiology, chemistry, novel product development, packaging, storage, quality and safety.

  • DSE

    Discipline Specific Courses

    Special focus into the core domains of emerging technologies in food processing, Industrial Microbiology, Beverage technology & Food Biotechnology.

  • AECC

    Ability Enhancement Courses

    Includes communication skills, elements of social science, ethics, environmental studies, constitution human rights and law

  • SEC

    Skill Enhancement Courses

    Includes computer applications, finance, accounting and audits

  • GE

    Generic Electives

    Includes Mathematics, statistics, industrial tours, management and entrepreneurship development

  • GP

    Group Projects

    Students can work on a common project from across multiple disciplines to earn credits. The purpose of this is to learn how to design and develop a research project, to understand basics of biostatistics, validate and commercialise a product, technology or process in their area of specialisation.

Course Progression

Course Credits Study Domain
Principles of Food Science

18FTC101A Theory

3 Core Courses CC
Biochemistry

18FTC102A Theory

3 Core Courses CC
Introduction to Food Technology-I

18FTC103A Theory

4 Core Courses CC
Food Nutrition and Dietetics

18FTC104A Theory

3 Core Courses CC
Biochemistry Laboratory

18FTL105A Practicals

1 Core Courses CC
Food Technology Laboratory-I

18FTL106A Theory

1 Core Courses CC
Food Nutrition and Dietetics Laboratory

18FTL107A Practicals

1 Core Courses CC
Computers and Programmeming with C

18CSN106A Theory Practicals

3 Skill Enhancement Courses SEC
Communication Skills-I

19HST103A Theory

3 Ability Enhancement Courses AECC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Food Hygiene and Sanitation

18FTC108A Theory

3 Core Courses CC
Food Chemistry-I

18FTC109A Theory

3 Core Courses CC
Fundamentals of Food Engineering

18FTC110A Theory

4 Core Courses CC
Technology of Fruits, Vegetables and Plantation Crops

18FTC111A Theory

4 Core Courses CC
Mathematics and Statistics

18FTC112A Theory Practicals

4 Generic Electives GE
Food Chemistry Laboratory-I

18FTL113A Practicals

1 Core Courses CC
Fundamentals Food Engineering Laboratory

18FTL114A Practicals

1 Core Courses CC
Computer Applications

18FTC115A Theory Practicals

2 Skill Enhancement Courses SEC
Communication Skills -II

19HST104A Theory

3 Ability Enhancement Courses AECC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Food Processing

18FTC201A Theory

3 Core Courses CC
Food Chemistry-II

18FTC202A Theory

3 Core Courses CC
Food Microbiology

18FTC203A Theory

3 Core Courses CC
Food Process Engineering-I

18FTC204A Theory

4 Core Courses CC
Food Process Engineering Laboratory-I

18FTL205A Practicals

1 Core Courses CC
Food Processing Laboratory

18FTL206A Practicals

1 Core Courses CC
Food Chemistry Laboratory-II

18FTL207A Practicals

1 Core Courses CC
Food Microbiology Laboratory

18FTL208A Practicals

1 Core Courses CC
Elements of Social Science and Ethics

18HST101A Theory

2 Ability Enhancement Courses AECC
Environmental Studies

18BTN201A Theory

2 Ability Enhancement Courses AECC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Industrial Microbiology

18FTDSE301A

3 Discipline Specific Courses DSE
Beverage Technology

18FTDSE302A

3 Discipline Specific Courses DSE
Food Laws and Standards

18FTC210A

3 Core Courses CC
Food Quality Testing and Evaluation

18FTC211A

3 Core Courses CC
Food Process Engineering-II

18FTC212A Theory

4 Core Courses CC
Technology of Cereals Pulses and Oil Seeds

18FTC213A Theory

4 Core Courses CC
Millets and Bakery Technology

18FTC214A Theory Practicals

4 Core Courses CC
Food Process Engineering Laboratory-II

18FTL215A Practicals

1 Core Courses CC
Food Preservation & Industrial Microbiology

18FTDEL305A Theory

1 Discipline Specific Courses DSE
Beverage Technology Laboratory

18FTDSE302ADSE Practicals

1 Discipline Specific Courses DSE
Food Quality Testing Laboratory

18FTL217A Practicals

1 Core Courses CC
Constitution, Human Rights and Law

18HST201A Theory

2 Ability Enhancement Courses AECC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Introduction to Food Technology-II

18FTC209A Theory

4 Core Courses CC
Food Packaging Technology

18FTC302A Theory

3 Core Courses CC
Introduction to Finance, Accounting and Audit

18MCC301A Theory

3 Skill Enhancement Courses SEC
Introduction to Management and Entrepreneurship

18MCC303A Theory Practicals

4 Generic Electives GE
Entrepreneurship Development

18FTL303A Practicals

4 Generic Electives GE
Food Packaging Technology laboratory

18FTL304A Practicals

1 Core Courses CC
Food Technology Laboratory -II

18FTL216A Practicals

1 Core Courses CC
Accounting and Auditing Laboratory

18MCL302A Practicals

1 Skill Enhancement Courses SEC
Open Elective -I

18OEE31XA Theory

3 Generic Electives GE
Industrial Visit

18FTL306A Theory

4 Generic Electives GE

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Technology of Meat and Poultry

18FTC307A Theory

3 Core Courses CC
Emerging Technologies in Food Processing

18FTDSE308A Theory

4 Discipline Specific Courses DSE
Introduction to Food Biotechnology

18FTDSE309A Theory

4 Discipline Specific Courses DSE
Technology of Dairy and Fishery Products

18FTC309A Theory

4 Core Courses CC
Open Elective -II

18OEE32XA Theory

3 Generic Electives GE
Project Work

18FTP310A Practicals

12 Discipline Specific Courses DSE

Key

  • Theory
  • Tutorials
  • Practicals

Note:

A student must select an open elective and a professional core elective course during the 5th and 6th Semester. 

Open Electives:

Numerous electives from the faculty of engineering, management and commerce, art and design, hospitality management and catering technology, pharmacy and dental sciences will be offered as mentioned in university website. Students can choose the open electives of their own choice. 

Details

Teaching and Assessment

For each course, a students’ performance is assessed through Continuous Evaluation. There is Component‑1 with 50% weightage and a Semester End Examination as Component‑2 with 50% weightage. A student is required to score a minimum of 40% overall for the successful completion of a course and for earning the corresponding credit(s).

Key Skill Development

  • Ability to design technologies for food processing and food preservation.
  • Ability to design and develop food packaging and distribution.
  • Ability to choose appropriate instrumentation systems for the testing and evaluation of food products.
  • Ability to operate machines and systems that process and package food.
  • Ability to develop new food products.
  • Ability to apply various instrumentations for the evaluation of food quality and safety.
  • Ability to conduct scientific experiments and document scientific investigations.
  • Ability to build, manage and lead a team to successfully complete a project and communicate across teams and organisations to achieve professional objectives.

Careers

  • Entrepreneur

  • Food Quality Officer

  • Food Auditor

  • Food Microbiologist

  • Food Chemist

  • Food Engineer

  • Scientific and Regulatory Affairs Officer

  • Brewmeister

  • Bakery Food Scientist

  • Sensory Science: Coffee taster, tea taster, wine taster

  • Food Marketing & Sales

  • Agribusiness management

  • Food lawyer

  • Higher Academia

  • Food Packaging Designer and Engineer

Admissions

Eligibility

Candidate must have passed a 10+2 examination conducted by the respective state or central government authorities, with English as one of the courses, and Physics, Chemistry, Mathematics and Biology as optional courses individually.

Fees & Scholarships

University Seats:

  • Rs 1,33,550 per annum (Tuition Fee + Other Fee)

Eligibility

  • Candidates should have the equivalent qualification approved by the Association of Indian Universities.
  • Should have proof of proficiency in English with a minimum TOEFL score of 8

Fees & Scholarships

NRI/ Foreign Students:

  • USD 2500 + Other Fee Rs.38,550 per annum

Start your journey with RUAS

Contact
Director - Admissions
Mr. S L Narasimhan
Email
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Phone
+91 80 4536 6616