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    BSc Food Technology Syllabus & Subjects 2023

    BSc Food Technology Syllabus & Subjects Overview

    BSc Food Technology concentrates on matters related to Human Nutrition and Food Science. It also deals with the combination of these two disciplines. The BSc Food Technology syllabus is framed to provide knowledge on food production, food processing, and food maintenance. The BSc Food Technology subjects include core and elective subjects. In the core sections, the students read about epidemiology, food science, physiology practical, food microbiology, engineering in the food industry, etc. In the elective section, they are taught about environmental science. Within the 3 years journey of the course, students gain a comprehensive understanding of different approaches followed for food processing and preservation. Other than that, scientific technologies used to detect the foods’ nature, dietary composition, food, and nutrition all are explained through the BSc Food Technology course syllabus. Both the syllabus and BSc Food Technology course subjects prepare the students ready for related industry jobs.

    In India, the food sector is a high-profit industry. Its increasing contribution to the world food business has created a unique position for the nation. In recent past years, the food processing industry has added immense value and experienced high growth in all the related sectors. The growth will continue creating more opportunities for the professionals in this industry. The BSc Food Technology syllabus has all the teachings that a professional requires to make a career in this field.

    BSc Food Technology Year Wise Syllabus (Semester Wise)

    The BSc Food Technology syllabus is segregated into three years and six semesters. Each year has two semesters. The BSc Food Technology Course syllabus is set with certain objectives. The primary objectives of this course’s syllabus are as follows:

    ·    To impart knowledge on different biochemical mechanisms related to food and its properties

    ·    To provide teaching on classification structure

    ·    To explain the importance of Carbohydrates’ function, Biochemistry of Proteins, enzymes, etc.

    ·    To illustrate the implementation of enzymes in the processing of food

    ·    To make the students familiar with the classification and functions of fatty acids

    The syllabus and BSc Food Technology course subjects are an important platform to develop practical and problem-solving skills. The in-depth understanding of the BSc Food Technology subjects enables the students to work with accuracy. There are varied dimensions related to Food Technology. With the detailed knowledge incorporated in the BSc Food technology course, students can open up a plethora of job opportunities for themselves.
     

    BSc Food Technology 1st Year Syllabus

    The table below lists the BSc Food Technology course subjects for 1st year:

    Semester 1Semester 2
    Fundamentals of Food ProcessingFood Analysis
    Basics of Food MicrobiologyFermented and Coagulated Milk Products
    Food Hygiene and SanitationFundamentals of Food Processing
    Normal and Therapeutic NutritionConcentrated and Dehydrated Milk Products
    Introduction to Food ChemistryLaws of Food and Quality Assurance

    BSc Food Technology 2nd Year Syllabus

    Tabulated below are the BSc Food Technology subjects for 2nd Year:

    Semester 3Semester 4
    Bakery and Confectionary ProductsProcessed Food and Vegetable Products
    Principles of Fruits and Vegetable TechnologiesPackaging of Fresh and Processed Foods
    The Technology of Pulses and OilseedsThe Technology of Spices and Plantation Products
    The Technology of Cereals and MilletsIntroduction to Finance, Accounts, and Auditing
    Post-harvest Physiology and Handling of Fruits and VegetablesIntroduction to Business Laws and Ethics

    BSc Food Technology 3rd Year Syllabus

    Mentioned below is the semester-wise BSc Food Technology course syllabus for 3rd year:

    Semester 5Semester 6
    Sugar and Confectionary TechnologyFood Dehydration Technology
    Food Refrigeration and Cold Storage technologyProtein Chemistry and Technology
    Food PackagingEmerging Technologies in Food Processing
    Food AdditivesLab Analysis of Food Lab
    Food ChemistryEnzymology Lab

    BSc Food Technology Subjects

    Students study varied BSc Food Technology Subjects in the course. As it is previously mentioned both the core and elective BSc Food Technology core subjects are taught through the course curriculum. The subjects of the BSc Food Technology syllabus aim at teaching various domains associated with Food Science and Technology. The entire BSc Food Technology course syllabus allows the students to go through a gradual learning process. At each stage of the course, the students learn something new. The course syllabus and subjects enable the students to develop a strong base on different concepts. Different notions like food composition, nutritional and microbiological aspects, food processing and preservation techniques, the significance of food safety, food packaging, food quality, etc. are illustrated in the syllabus. Apart from that, the course includes food laws and regulations and food engineering as an important part of the study. All the subjects are included to align the broadening areas of Food Technology.

    Here goes the list of BSc Food Technology subjects:

    Core SubjectsElective Subjects
    Fundamentals of Food TechnologyEnvironmental Science
    Fundamentals of Food ScienceTechnical Writing
    Food Industry Engineering-
    Food Microbiology-
    Food and Nutrition-

    BSc Food Technology Optional Subjects

    BSc Food Technology optional subjects are an integral part of the course. Both the optional and core subjects together form a strong foundation for the students’ knowledge. These subjects are helpful in many ways. The BSc Food Technology course subjects studied as optional ones give a concrete shape to the overall learning. The knowledge gained through these subjects are supportive of the entire course study.

    Students are allowed to choose the optional subjects. Selecting these subjects is critical. To create a positive impact in the future, the optional should be selected based on interest and valid information. These subjects provide expanded job opportunities. Students’ proficiency skills get nurtured through this. Therefore, the students need to check which job scopes can be availed through the optional subjects. Optional subjects broaden the knowledge areas and strengthen the learning acquired through the core BSc Food Technology subjects. Besides, these subjects complement the learning imparted through the BSc Food Technology syllabus.

    The list of BSc Food Technology optional subjects is as follows:

    ·    Environmental Science

    ·    Technical Writing

    As optional subject, Environmental Science can be a good option for further studies. Again, if a student achieves adequate skill in technical writing, then it could be a great option for taking up technical writing as a career. There is a huge demand for talented professionals in both field

    BSc Food Technology Lab Subjects

    In some universities/colleges, where BSc Food Technology is offered, some theory-based knowledge is practiced in the lab classes. The topics require the students to obtain practical knowledge on the same. These lab subjects add value to the learning process of the BSc Food technology course syllabus. The lab-based BSc Food Technology subjects are the ones taught through the practical sessions. As lab subjects, they help the students to gain a strong command over the whole learning. 

    After studying these subjects, they become able to gauge and understand the industry requirements, tools, and technologies used in this field. The subjects aim at developing analytical, critical thinking, and problem-solving skills. The hands-on experiences earned through the lab-based BSc Food Technology course subjects prepare the students as per the industry requirement. And makes the students enable to win-over work challenges irrespective of their complexity. These are some of the positive impacts of lab subjects a student can experience by studying the BSc Food Technology syllabus. The topics covered as the BSc Food Technology lab subjects are as follows:

    Food chemistry and BiochemistryFood and Human Nutrition
    Food Production TrendFood Microbiology
    Applied statisticsFood Additives
    Processing and Preservation of FoodsFood Trade and Business Management
    Food PackagingDairy Technology
    Post-Harvest TechnologyBakery and confectionery Technology

    Syllabus for BSc Food Technology Distance Programs

    The BSc Food Technology Distance program is offered by a few universities in India. The course objective is to provide the students with graduate-level Food Technology knowledge through a convenient mode of study. By the distance mode of learning, the BSc Food Technology syllabus can be completed through a flexible time schedule. Another important factor is that the distance course of BSc Food Technology is lesser expensive. 

    Students need not attend regular classes. They can acquire quality education in Food Technology through the course. The skills and knowledge required to make a career in the field are delivered by this distance program. With the acquired knowledge of BSc Food Technology Distance Programs, students can easily gain control over their profession. The BSc Food Technology course syllabus is designed keeping all the influential factors in mind. Requirements of students and industry serve as the two important factors for the selection of BSc Food Technology course subjects. Students can make a great career choice by successfully completing the course.

    The subjects covered in the BSc Food Technology syllabus for the distance program are as follows:

    Year 1Year 2
    Introduction to BiologyTechnology of Fruits Vegetables and Plantation Crops
    Introduction to Food Technology IFoundations of Food and Nutrition
    Mathematics and StatisticsFood Processing and Engineering
    Technical Writing in EnglishProject Management and Entrepreneurship
    Introduction to Food Technology IITechnology of Cereals, Pulses and Oilseeds
    Principles of Food SciencePrinciples of Food Preparation
    ChemistryBiochemistry
    --Food Engineering
                                                                    Year 3
    Technology of Dairy and Sea FoodFood Chemistry
    Food MicrobiologyFood Quality Testing and Evaluation
    Technology of Meat, Poultry and EggsFood Chemistry
    Food SafetyFood Quality Management

    BSc Food Technology Entrance Exam Syllabus

    The BSc Food Technology course syllabus for the entrance exam is important for any aspirants who want to pursue the course. One of the major entrance exams for BSc Food Technology is CUET. For the Hons. course of BSc Food Technology, students require to appear in the CUET examination to get admission to colleges under DU (Delhi University). Aspirants of this course need to appear in the CUET exam in any of the following subject combinations:

    Combination I: Physics + Chemistry + Biology/Biological Studies/ Biotechnology/ Biochemistry OR Combination II: Physics + Chemistry + Mathematics

    Listed below are the syllabus topics of individual subjects aspirants of BSc Food Technology should be prepared for CUET exam:

    Physics

    Electrostatics, Current Electricity, Magnetic Effects of Current and Magnetism, Electromagnetic Induction and Alternating Currents, Electromagnetic Waves, Dual Nature of Matter and Radiation

    Communication Systems, Electronic Devices, Optics

    ChemistrySolid State, Solutions, Electrochemistry, Chemical Kinetics, Surface Chemistry, General Principles and Processes of Isolation of Element, p-Block Elements, d and f Block Elements, Coordination Compounds, Haloalkanes and Haloarenes, Alcohols, Phenols, and Ethers, Aldehydes, Ketones, and Carboxylic Acids, Organic Compounds Containing Nitrogen, Biomolecules, Polymers, Chemistry in Everyday Life
    BiologyReproduction, Genetics and Evolution, Biology and Human Welfare, Biotechnology and Its Applications, Ecology and environment
    Mathematics

    Section A: Algebra, Calculus,  Integration and Its Application, Differential Equations, Probability Distributions, Linear Programming

    Section B1:  Relations and Functions, Algebra, Calculus, Vectors and Three-dimensional Geometry, Linear Programming, Probability

    Section B2: Numbers, Quantification and Numerical Applications, Algebra, Calculus, Probability Distributions, index Numbers and Time-Based Data, Financial Mathematics, Linear Programming

    BSc Food Technology Important Books

    The reference books used for the BSc Food Technology contain subject-oriented useful information. In these books, the resources are usually presented in an organized manner. These books aim at giving complete information on a certain topic. Students get a direction for their knowledge. They refer to these books whenever they get stuck in the middle of their understanding. In the books, the students get every concept in an elaborated form. They deeper the understanding and enrich the learning. As the topics are vividly presented in every Food Technology related book, students can get easily immersed in the topics. The useful information shared in such books helps them to take their learning to an advanced level.

    The lists here show the names and authors of the books:

    BooksAuthors
    Food ScienceB.Srilakshmi
    The Food Chemistry LaboratoryConnie M. Weaver and James R Daniel
    Basics Food Preparation: A Complete ManualSeth V, Singh K
    Food ChemistryMeyer
    Biochemical MethodsSadasivam and Manickyam
    Introduction to the Bio-Chemistry of FoodsBraverman

    Practical Physiological

    Chemistry 

    Hawk PB, Oser BL and Summerson
    Qualitative Tests and Quantitative Procedures in BiochemistrySundararaj P and Siddhu A
    Food product DevelopmentGraf and Saguy
    Agricultural Administration in IndiaK. Vijaya Raghavan
    Food and NutritionM. Swaminathan
    Text Book of Human NutritionMahatas, S.Banji, N. Prashad Rao and Vinodini Reddy
    Principles of BiochemistryLehninger A L, Nelson D L and Cox M M
    Fruits and Vegetables preservation, principles and practicesR.P.Srivastava and Sanjeev Kumar
    Principles of Food ChemistryJohn M.Deman
    Food Microbiology Frazier William C and Westhoff, Dennis C
    Food MicrobiologyBanwartt
    Modern Food MicrobiologyJay, James M

    BSc Food Technology Course Structure

    BSc Food Technology course structure is prepared to provide a systematic education to the students. The course goes through different stages. Initially, the core subjects explain the fundamentals of Food Technology, and then it goes deeper into the concept. To support the learning there are several lab sessions in which the students are taught about using tools and techniques. It details how large-scale plants and machines are operated in the industry. Hands-on learning is provided through the lab sessions. Different creative methods are also implemented to present the BSc Food Technology syllabus in an engaging manner. 

    Group discussions, animations of blending machines etc. are part of it. Students of Food Technology need to work on different projects. These projects are a way to assess the student’s understanding of different concepts. Students get a clear picture of what and how much they have understood a certain topic. Design and development of equipment used for cleaning, and the making of tomato-based drinks are some of the projects students work on. In all the universities and colleges that offer BSc Food Technology, an age-appropriate teaching pedagogy is used to support the course structure.

    Listed below is the course structure followed in most institutes to teach BSc Food Technology course:

    ·    Six semesters

    ·    Core subjects

    ·    Optional Subjects

    ·    Lab sessions

    ·    Demonstrations

    ·    Projects

    ·    Industry Visit

    FAQs about BSc Food Technology Syllabus

    What is the highest pay scale for BSc Food Technology professionals?

    As a Food Technologist, a BSc Food Technology professional can earn INR 7.2 LPA.

    BSc Food Technology or BSc Biotechnology- which one is better for the future?

    BSc Food Technology offers better job opportunities than BSc Biotechnology. The field of Food Technology experiences continuous growth which indicates a better employment opportunity for professionals.

    Is BSc Food Technology good for the future?

    Yes, BSc Food Technology is good for the future. Food Technologist, Toxicologist, Farm Manager, and Bacteriologist etc. are some of the popular job scopes it offers for the BSc Food Technology candidates

    What if I fail in BSc Food Technology?

    If you fail in any semester of BSc Food Technology, you can reappear in it. If you fail in final year of any BSc course, you will have to apply again.

    What percentage is good in BSc Food Technology?

    Securing 60% and above is always good for BSc Food Technology students. It determines the further scopes of higher studies.
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