Course structure
The course is divided into 8 semesters. The marking scheme of this course involves marks scored in theory and practical papers. You also have to submit a research project and do practical Training at the end of the last semester.
The scheme of assessment for B.Tech Food Sciences is given below:-
Syllabus for B.Tech. Food Sciences
The curriculum for B.Tech Food Sciences covers many specialized topics which helps in enhancing the skills of the student.
Some of these topics are explained below:-
|
Name of subject |
Topics covered |
Objective |
|---|---|---|
|
Traditional & Fermented Foods |
Microscope its parts and utility in identification Familiarization with common techniques for handling pure culture. Micrometry Simple and differential staining of microorganisms and their examination. |
In this subject a student learns about the basics of fermentation process. |
|
Food Quality & Food Laws |
Ways of describing of Food Quality Quality control and Quality Assurance functions Statistical quality control Quality costs Analysis and Interpretation of sensory scores Application of sensory evaluation in Quality Management of foods Nutritional Quality of foods and its assessments Food standards and Specifications |
This subject helps a student to learn all the food laws. This is of great help when you work in the profile of quality control or audit. |
|
Food microbiology |
Isolation of microorganisms Food preservation Development of scope of microbiology Microbial spoilage in foods |
A persons learns about microbiology and its applications in food industry. |
|
Fruits, Vegetables & Plantation Products |
Structural, Compositional and Nutritional aspects of fruits and vegetables Physiological development Growth, Maturation, Ripening and Senescence Post harvest handling including controlled and modified storage Techniques of processing and preservation of fruits and vegetables |
It is a subject that makes a student understand about the plantation products. |
|
Food Chemistry |
Water in Foods Carbohydrates Lipids Proteins Modification of food proteins in processing and storage Vitamins, Minerals, Pigments and Flavors Enrichment and fortification |
This subject gives detailed information about chemistry involved in various food processes. |
|
Food Preservation & Processing Principles |
Aims and objectives of preservation & processing of foods Characteristics of tissues and non-tissues foods Causes of quality deterioration and spoilage of perishable foods Preservation of foods by low temperaturesPreservation of foods by high temperatures General process of caning of foods Preservation by water removal |
This subject helps a student to understand the importance of food preservation and conservation. |
List of electives:-
- Non Conventional energy Resources
- Specialty Foods
- Food Products & Process Development
- Non linear Dynamic Systems
- Food Processing Waste Management
Food Packaging - Product Development
- Rheological & Sensory Assessment
- Engineered, Texturised &Fabricated
The students will be required to prepare a detailed project report with complete lay-out and economic analysis for assessment at the end of this course.
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