Discipline Course in Food Technology

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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)

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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