B.Sc. (Hons.) Food Processing and Technology
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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 | 3 | Core Courses CC |
Biochemistry | 3 | Core Courses CC |
Introduction to Food Technology-I | 4 | Core Courses CC |
Food Nutrition and Dietetics | 3 | Core Courses CC |
Biochemistry Laboratory | 1 | Core Courses CC |
Food Technology Laboratory-I | 1 | Core Courses CC |
Food Nutrition and Dietetics Laboratory | 1 | Core Courses CC |
Computers and Programmeming with C | 3 | Skill Enhancement Courses SEC |
Communication Skills-I | 3 | Ability Enhancement Courses AECC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Food Hygiene and Sanitation | 3 | Core Courses CC |
Food Chemistry-I | 3 | Core Courses CC |
Fundamentals of Food Engineering | 4 | Core Courses CC |
Technology of Fruits, Vegetables and Plantation Crops | 4 | Core Courses CC |
Mathematics and Statistics | 4 | Generic Electives GE |
Food Chemistry Laboratory-I | 1 | Core Courses CC |
Fundamentals Food Engineering Laboratory | 1 | Core Courses CC |
Computer Applications | 2 | Skill Enhancement Courses SEC |
Communication Skills -II | 3 | Ability Enhancement Courses AECC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Food Processing | 3 | Core Courses CC |
Food Chemistry-II | 3 | Core Courses CC |
Food Microbiology | 3 | Core Courses CC |
Food Process Engineering-I | 4 | Core Courses CC |
Food Process Engineering Laboratory-I | 1 | Core Courses CC |
Food Processing Laboratory | 1 | Core Courses CC |
Food Chemistry Laboratory-II | 1 | Core Courses CC |
Food Microbiology Laboratory | 1 | Core Courses CC |
Elements of Social Science and Ethics | 2 | Ability Enhancement Courses AECC |
Environmental Studies | 2 | Ability Enhancement Courses AECC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Industrial Microbiology | 3 | Discipline Specific Courses DSE |
Beverage Technology | 3 | Discipline Specific Courses DSE |
Food Laws and Standards | 3 | Core Courses CC |
Food Quality Testing and Evaluation | 3 | Core Courses CC |
Food Process Engineering-II | 4 | Core Courses CC |
Technology of Cereals Pulses and Oil Seeds | 4 | Core Courses CC |
Millets and Bakery Technology | 4 | Core Courses CC |
Food Process Engineering Laboratory-II | 1 | Core Courses CC |
Food Preservation & Industrial Microbiology | 1 | Discipline Specific Courses DSE |
Beverage Technology Laboratory | 1 | Discipline Specific Courses DSE |
Food Quality Testing Laboratory | 1 | Core Courses CC |
Constitution, Human Rights and Law | 2 | Ability Enhancement Courses AECC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Introduction to Food Technology-II | 4 | Core Courses CC |
Food Packaging Technology | 3 | Core Courses CC |
Introduction to Finance, Accounting and Audit | 3 | Skill Enhancement Courses SEC |
Introduction to Management and Entrepreneurship | 4 | Generic Electives GE |
Entrepreneurship Development | 4 | Generic Electives GE |
Food Packaging Technology laboratory | 1 | Core Courses CC |
Food Technology Laboratory -II | 1 | Core Courses CC |
Accounting and Auditing Laboratory | 1 | Skill Enhancement Courses SEC |
Open Elective -I | 3 | Generic Electives GE |
Industrial Visit | 4 | Generic Electives GE |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Technology of Meat and Poultry | 3 | Core Courses CC |
Emerging Technologies in Food Processing | 4 | Discipline Specific Courses DSE |
Introduction to Food Biotechnology | 4 | Discipline Specific Courses DSE |
Technology of Dairy and Fishery Products | 4 | Core Courses CC |
Open Elective -II | 3 | Generic Electives GE |
Project Work | 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:
- Refer Fee Structure
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
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Contact
- Director - Admissions
- Dr. T. Hemanth
- email hidden; JavaScript is required
- Phone
- +91 80 4536 6616