BSc Food Technology & Quality Assurance (Hons)

Food Technology involves various aspects of science to develop and design innovative processing technologies, improve food quality and nutritive value, and enhance the safety, wholesomeness & availability of our food supply. It involves the study of the characteristics of food, its nutritional composition, reactions and changes at various processing and storage levels, and the microbiological aspect of food to prevent spoilage and enhance shelf life. Food scientists study new ingredients with better nutrition and health benefits, and develop new products or technologies to improve the shelf life of the product. A food technologist is not only involved in the food processing, but also in designing of the food plant and various equipment used in processing. He/she is also involved in the safety and regulatory aspects of the developed product, inspection and accreditation of the food plant etc.



A pass in Plus Two or equivalent examination in Science stream with Physics, Chemistry, Mathematics, and Biology, Home Science with Physics, Chemistry and Biology, or Aquaculture with Chemistry and Biology/Mathematics as individual subjects of study.





Introduction to Food Technology


Food Processing Technology

Communication skills in English

Basic Theoretical & Analytical Chemistry

Basic Theoretical & Analytical Chemistry



Food Engineering

Food Microbiology

Food Microbiology Practical

Critical Thinking, Academic Writing & Presentation

Basic Organic Chemistry

Animal Diversity: Chordata

Practical Complementary Chemistry- Volumetric Analysis (I & II SEM)

Practical Complementary Zoology-Animal Diversity: Non-Chordata & Chordata (I & II SEM)




Dairy Technology

Food Analytical Instrumentation

On-the-Job Industrial Training-I

Advanced Inorganic & Organic Chemistry

Human Physiology & Immunology




Principles of Food Spoilage & Preservation

Food Chemistry

Food Chemistry Practical

Advanced Bio-organic Chemistry

Applied Zoology (Aquaculture, Sericulture, Vermiculture & Apiculture)

Practical Complementary Chemistry- Organic Chemistry

Practical Complementary- Human Physiology & Immunology and Applied Zoology




Technology of Beverages & Confectionaries

Technology of Fruits & Vegetables

Cereal Chemistry

Sensory Evaluation of Food

Environmental Studies and Human Rights

Generic Elective

On-the-Job Industrial Training-II Internal evaluation




Food Safety & Quality Assurance

Technology of Meat, Fish & Poultry Products

Food Analysis

Food Analysis Practical

Choice Based Core Elective