BSc Food Technology Syllabus & Subjects 2024

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 1^st Year Syllabus

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

BSc Food Technology 2^nd Year Syllabus

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

BSc Food Technology 3rd Year Syllabus

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

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:

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

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:

Offered by a few universities in India, the distance course objective is to provide the students with the necessary skills and knowledge through a convenient mode of study. By the distance mode of learning, the BSc Food Technology syllabus can be completed through a flexible schedule. The distance learning BSc in Food Technology course is divided into six semesters of six months each. The curriculum aims to instruct candidates in the cultivation, preparation, and maintenance of food. It also discusses the various equipment utilised in the food industry. Students gain an understanding of the technical aspects of the food industry and the many preservation techniques through this coursework. The following is a discussion of the year-wise syllabus for BSc Food Technology distance programs.

First-Year BSc in Food Technology Syllabus for Distance Programs

The following table highlights the first-year semester-wise BSc in Food Technology subjects for distance programs:

Second-Year BSc in Food Technology Syllabus for Distance Programs

The following table highlights the second-year semester-wise BSc in Food Technology subjects for distance programs:

Third-Year BSc in Food Technology Syllabus for Distance Programs

The following table highlights the third-year semester-wise BSc in Food Technology subjects for distance programs:

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:

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:

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