BSc Food Technology Syllabus & Subjects 2025

The BSc Food Technology syllabus is divided into six semesters. This course lasts for a span of three years. The subjects covered under the BSc Food Technology course include Food Microbiology, Food Chemistry, Food Processing Techniques, Food and Safety, Principles of Food Science, Fundamentals of Food Technology, etc. This programme combines the disciplines of Food Science and Human Nutrition.

The BSc Food Technology course curriculum imparts knowledge about the production, processing, and preservation of food. The course includes both core aas well as elective subjects. Students get to learn about Food Microbiology, Food Science, Physiology in Practice, Epidemiology, Engineering in the Food Business, and other related subjects. With a bachelor’s in food technology, students get to choose their career path out of the plenty of opportunities that are available in this field.

The food industry is quite profitable in India. Its growing role in the global food industry has given the country a distinct advantage. The food processing business has significantly increased value and fueled expansion in all associated industries in recent years. Aside from that, the BSc Food Technology syllabus explains the scientific methods used to determine the nature of food, nutrition, and food composition. Professionals in this sector will have more opportunities as a result of the constant development. Thus, the course curriculum equips students for careers in allied industries. Check out the detailed BSc Food Technology syllabus semester-wise, list of subjects, and much more information on this page.

Also Read: Top BSc Food Technology Colleges in India 2025

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, the 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 will enable 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. Check out the semester-wise syllabus for the BSc Food Technology course as given below:

BSc Food Technology First Year Syllabus

The table below contains the list of BSc Food Technology subjects in the first year (semester 1 and semester 2):

BSc Food Technology Second Year Syllabus

The table below contains the list of BSc Food Technology subjects in the second year (semester 3 and semester 4):

BSc Food Technology Third Year Syllabus

The table below contains the list of BSc Food Technology subjects in the third year (semester 5 and semester 6):

Also Read: B.Sc Food Technology vs B.Tech Food Technology

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 in 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 with the broadening areas of Food Technology.

Here goes the list of BSc Food Technology core subjects:

• Fundamentals of Food Technology
• Fundamentals of Food Science
• Food Industry Engineering
• Food Microbiology
• Food and Nutrition

Here is the list of BSc Food Technology elective subjects:

• Environmental Science
• Technical Writing

As discussed, the BSc in Food Technology syllabus is intended to instruct students in the preparation, processing, and preservation of food as well as the different types of machinery utilised in the food sector. The courses aid students in comprehending the technical aspects of the food sector and the range of preservation techniques used. Additionally, BSc in Food Technology subjects are broken down into two distinct categories — core and elective. The following are common subjects that are mostly covered by all institutions offering this course. This may, however, vary from one college to another, depending on their curriculum.

Here is the list of some of the common subjects under the BSc in Food Technology course structure:

• Food and Nutrition
• Food Engineering
• Food Microbiology
• Fundamentals of Food Technology
• Principles of Food Science

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 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 students 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 programmes.

BSc Food Technology 1st Year Syllabus

The table below contains the list of BSc Food Technology subjects in the first year of the distance programme (semester 1 and semester 2):

BSc Food Technology Second Year Syllabus

The table below contains the list of BSc Food Technology subjects in the second year of the distance programme (semester 3 and semester 4): 

BSc Food Technology Third Year Syllabus

The table below contains the list of BSc Food Technology subjects in the third year of the distance programme (semester 5 and semester 6):

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