Food Technology


Discipline Course in Food Technology

Offered as part of CBCS based BA Programme from AY 2015-16

 

Discipline Specific Core Courses (DSC)

Semester I

DSC-FT -1A: Fundamentals of Food Science Technology Part -I
Theory + Practical

Semester II

DSC-FT-1B: Fundamentals of Food Science Technology Part -II
Theory + Practical

Semester III

DSC-FT-1C: Basic Baking Technology
Theory + Practical

Semester IV

DSC-FT-1D: Introduction to Food Safety and Preservation
Theory + Practical

 

Discipline Specific Elective Courses (DSE)

Semester V

DSE-FT 1: Advanced Baking Technology
Theory + Practical
DSE-FT 2: Advanced Fruit and Vegetable Preservation Technology
Theory + Practical
DSE-FT 3: Food Safety, Hygiene and Quality Testing
Theory + Practical

Semester VI

DSE-FT 1: Advanced Baking Technology
Theory + Practical
DSE-FT 2: Advanced Fruit and Vegetable Preservation Technology
Theory + Practical
DSE-FT 3: Food Safety, Hygiene and Quality Testing
Theory + Practical
DSE-FT 4: Project/Dissertation
Project Work/Dissertation

 

Skill Enhancement Elective Courses (SEC)

  • SEC-1: Food Product Development
  • SEC-2: Entrepreneurship Development
  • SEC-3: Confectionary Technology
  • SEC-4: Nutrition and Wellbeing
  • SEC-5: Milk and Milk Product Technology
  • SEC-6: Home Based Catering

General Elective Courses (GE)

  • GE-FT-1: Baking Technology
  • GE-FT-2: Fruit and Vegetable Preservation Technology

 

B.A.Programme (Pre CBCS format)

Semester III

ntroduction to Baking Technology
Theory + Practical

Semester IV

Advanced Baking Technology
Theory + Practical

Semester V

Introduction to Fruit and Vegetable Preservation Technology
Theory + Practical

Semester VI

Advanced Fruit and Vegetable Preservation Technology
Theory + Practical