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