Syllabus of BSC Food Technology

The Bachelor of Science in Food Technology is a focused undergraduate program designed to give students a deep understanding of food science and technology. It integrate principles from chemistry, biology, and engineering to address food production, safety, and conservation.This program equip students with necessary practical  and knowledge skills to meet the demands of the food industry. The curriculum starts with fundamental advances and  food science topics to areas like quality control, food biotechnology and supply chain management. It includes hands-on experiences through lab work, and research projects and industrial training.Graduates are prepared for careers in quality assurance,food processing, research, and safety management. The B.Sc. Food Technology program emphasize critical thinking, problem-solving innovation and problem-solving,, preparing students for the evolving food technology site.

 

Syllabus of bsc food technology

 

First Year

Semester 1

 

• Introduction to Food Technology

 

 

• Overview of food technology
• Development and History of food technology
• Role of food technology in the modern world

 

 

• Food Chemistry

 

 

• Basic principles of chemistry related to proteins, food

Carbohydrates, lipids, and their functions in food

• Food additives and their impact

 

 

• Microbiology

 

 

• Basics of microbiology
• Microorganisms in food
• Spoilage microorganisms and Foodborne pathogens

 

 

• Food Physics

 

 

• Physical properties of food
• Heat transfer in food processing
• Texture of food products and Rheology

 

 

• Mathematics for Food Technologists

 

 

• Basic statistics and mathematics
• Applications in food technology
• interpretation and Data analysis

 

 

• Introduction to Food Processing

 

 

• Fundamentals of food processing
• Methods of food preservation
• Overview of processing equipment

 

Semester 2

 

 

• Food Engineering

 

 

• Principles of food engineering
• Mass and energy balance in food processing
• Heat transfer in food systems and Fluid mechanics

 

 

• Biochemistry

 

 

• Basic biochemistry concepts
• Enzymes and their role in food
• Metabolism and its impact on food processing

 

 

• Food Quality Assurance

 

 

• Quality parameters for food products
• Regulations and Food safety standards
• Assurance and Techniques for quality control

 

 

• Food Microbiology

 

 

• Advanced study of microorganisms in food
• Control measures and Microbial contamination
• Techniques for microbial analysis

 

 

• Dietetics and Nutrition

 

 

• Basics of human nutrition
• Food sources and Nutritional requirements
• Nutritional counseling and Diet planning 

 

 

• Standards and Food Laws 

 

 

• Overview of food laws and regulations
• International and national food safety standards
• Food compliance and Labeling

 

Second Year

 

Semester 3

 

 

• Food Processing Techniques

 

 

• Detailed study of food processing methods
• Thermal processing, drying, and fermentation,  freezing.
• Impact of processing on food quality

 

 

• Food Packaging Technology

 

 

• Principles of food packaging
• Types of packaging materials
• Role in food preservation and Packaging design

 

 

• Food Sensory Evaluation

 

 

• Techniques for sensory evaluation
• Consumer preferences and Sensory attributes 
• Interpretation of sensory data and Analysis

 

 

• Advanced Food Chemistry

 

 

• Chemical reactions in food processing
• Food additives and their applications
• Nutritional chemistry

 

 

• Food Product Development

 

 

• Process of developing new food products
• Testing, Formulation,and market introduction
• Innovation in food product design

 

 

• Industrial Training

 

 

• Practical experience in food processing industries
• Hands-on training in food technology applications
• Exposure to real-world food production and quality control

Check in— B.Sc. (Hons.) Food Technology College in Punjab

Semester 4

 

 

• Food Biotechnology

 

 

• Introduction to biotechnology in food processing
• its impact on food and Genetic modification
• Biotechnological applications in food production

 

 

• Food Safety and Hygiene

 

 

• Principles of food safety and hygiene
• Critical control points  and Hazard analysis
• Sanitation and cleanliness in food production

 

 

• Design and Food Engineering

 

 

• Advanced food engineering concepts
• Design and optimization of food processing systems
• Engineering aspects of food production

 

 

• Nutraceuticals and Functional Foods

 

 

• Definition and classification of functional foods
• scientific basis and Health benefits
• Development and marketing of nutraceuticals

 

 

• Food Quality Control

 

 

• Techniques and methods for quality control
• Statistical quality control methods
• Implementation of quality management systems

 

 

• Project Work

 

 

• Development and Research  project in food technology
• Application of theoretical knowledge to practical problems
• Evaluation and Presentation of project findings

 

Third Year

 

Semester 5

 

 

• Food Safety Regulations

 

 

• Regulations & In-depth study of food safety laws enforcement issues and Compliance
• International food safety guidelines

 

 

• Advanced Food Processing

 

 

• Emerging technologies in food processing
• Packaging and Innovations in food preservation
• Case studies of advanced processing techniques

 

 

• Food Quality Management

 

 

• Principles of food quality management systems
• Implementation of quality assurance programs
• Continuous improvement in food production

 

 

• Food Research Methodology

 

 

• Techniques in food science and Research methods
• Data analysis and Experimental design
• Reporting and Scientific writing

 

 

• Food Supply Chain Management

 

 

• Overview of food supply chain processes
• Distribution in food industries and Logistics
• Solutions in food supply management and Challenges 

 

 

• Elective I

 

 

• Specialized topics in food technology based on student interest
• Options may include sensory science, food entrepreneurship,or advanced food safety

 

Semester 6

 

 

• Food Technology Project

 

 

• Final year research project in food technology
• Integration of knowledge from various subjects
• Research, analysis, and presentation

 

 

• Food Production Management

 

 

• Management principles in food production
• Control and Production planning
• Optimization and Resource management

 

 

• Food Technology Trends

 

 

• Current trends and future directions in food technology
• Impact of globalization and technological advancements
• Career opportunities and Emerging fields

 

 

• Food Quality Certification

 

 

• Standards for food quality and Certification processes
• Role of certification in food industry
• Case studies of certification programs

 

 

• Elective II

 

 

• Advanced elective topics based on student career goals
• Options may include advanced food safety, food innovation, or sustainability in food systems

 

 

• Internship

 

 

• Industry-based internship to gain practical experience
• Application of classroom learning to real-world scenarios
• Career development opportunities and Networking

 

Career Prospects & Opportunities

 

Graduates with a B.Sc. Food Technology degree have a wide range of career prospects, leveraging their expertise in food science and technology across different sectors. 

 

Here are some key career paths and opportunities:

 

 

• Food Processing Industries

 

 

• Process Engineer: Design, implement, and optimize food production processes.

 

• Production Manager: Oversee day-to-day operations in food manufacturing facilities.

 

• Product Development Specialist: Develop and Innovate  new food products and improve accessible ones.

 

• Food Technologist: Safety of food processing techniques and Make sure the efficiency.

 

 

• Quality Control Laboratories

 

 

• Quality Control Analyst: Monitor and test food products to make sure they meet quality standards and safety.

 

• Quality Assurance Manager: Develop and enforce quality control procedures and fulfillment with regulatory standards.

 

• Laboratory Technician: Analyses and Perform tests  on food samples to identify contaminants and verify quality.

 

 

• Research and Development Departments

 

 

• Food Scientist: Conduct research on food ingredients, processing techniques, and conservation methods.

 

• Biotechnologist: Apply biotechnological methods to improve safety and food quality.

 

• Sensory Scientist: Study & analyze sensory attributes of food products to get better consumer acceptance.

 

 

• Regulatory Bodies and Food Safety Organizations 

 

 

• Food Safety Officer: Implement and monitor food safety regulations and standards within distribution and food production.

 

• Regulatory Affairs Specialist: make sure fulfillment with food laws and regulations, and manage documentation for regulatory submissions.

 

• Public Health Advisor: Work with government agencies to develop and put into effect public health policies related to food safety.

 

 

• Advisory Services and Consulting 

 

 

• Food Technology Consultant: Provide expert advice on food production processes, technology, and safety to businesses and organizations.

 

• Business Development Manager: Assist food companies in increasing their developing new market strategy and operations.

 

 

• Training and Education

 

 

• Instructor/Lecturer: Teach food technology and related subjects at educational institutions.

 

• Corporate Trainer: Conduct training programs for industry professionals on new technologies and best practices.

 

 

• Entrepreneurship

 

 

• Food Business Owner: Start and manage a food-related business, such as a food manufacturing company, food store,specialty or food service enterprise.

 

• Innovation Specialist: Focus on developing and technologies or marketing innovative food products .

 

Further Opportunities:

 

• Advanced Studies: Pursue postgraduate degrees such as a Master’s or Ph.D. in food technology, food science, or related disciplines for specialized academic positions or roles .

 

• International Careers: Opportunities to work with organizations or global food companies , addressing international food safety and quality challenges.

 

Conclusion

 

The Bachelor of Science in Food Technology offers a healthy education in food science and technology, combining theoretical knowledge with practical skills. Students are trained in microbiology, processing techniques, food chemistry,and quality control, preparing them for varied roles in the food industry. Graduates can pursue careers in food processing, research, and regulatory bodies,  quality assurance, among others. With opportunities for further studies and international careers, the program equip students to excel in a dynamic and evolving field, making valuable contributions to quality,food safety, and innovation.