BSc Food Technology Syllabus and Subjects 2024

Roumik Roy

B.Sc Food Technology syllabus is designed to teach the aspirants the production, processing, and maintenance of food. The subjects help the aspirants understand the technical side of the food industry and how various methods are adopted for preservation. The syllabus of B.Sc Food Technology also covers the various machines that are used in the food industry.

Semester Wise B.Sc Food Technology Syllabus

B.Sc Food Technology has six semesters, with each semester lasting for six months. The subject names might vary depending on the college, but the core concepts do not change. Here are B.Sc Food Technology Subjects:

B.Sc Food Technology First Year Syllabus
SEMESTER I	SEMESTER II
Fundamentals of Food Technology	Technology of Food Preservation
Principles of Food Science	Food Processing Technology
Fundamentals of Food Technology Practical	Technology of Food Preservation Practical
Principles of Food Science Practical	Food Processing Technology Practical
Environmental Science	Technical Writing

B.Sc Food Technology Second Year Syllabus
SEMESTER III	SEMESTER IV
Food And Nutrition	Technology of Cereals, Pulses, and Oilseeds
Technology of Fruits, Vegetables and Plantation Crops	Food Microbiology
Technology of Dairy and Seafood	Technology of Meat, Poultry, and Eggs
Packaging of Food	Biomolecules

B.Sc Food Technology Third Year Syllabus
SEMESTER V	SEMESTER VI
Food Engineering	Food Quality and Sensory Evaluation
Food Chemistry-I	Food Chemistry-II
Introduction to Quality Attributes	Natural Food Pigments
Trends in Food Microbiology	Introduction to Food Safety

B.Sc Food Technology Subjects

The syllabus for B.Sc Food Technology teaches the students topics like food quality evaluation, preservation, and packaging of foods. The subjects are divided into two categories, namely core and elective. Here's a list of both of them:

Core Subjects:

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

Elective Subjects:

Environmental Science
Technical Writing

Also, Check: Steps to Become a Health Inspector

B.Sc Food Technology Course Structure

B.Sc in Food Technology is a three-year undergraduate course having six semesters. The aspirants are taught the core subjects like fundamentals and principles of food science in great detail. There are also plenty of laboratory sessions and simulations to explain how huge plants and machines work in the industry. The course includes the following things:

Core and Elective subjects
Six semesters
Simulations
Lab Sessions
Live Demonstrations

B.Sc Food Technology Teaching Methodology and Technique

B.Sc Food Technology course teaches the aspirants the basics of the industry through various creative means. Students are given demonstrations in the laboratory and a lot of e-learning which includes simulations and animations of several mixing and blending machines. Here is a list of all the popular teaching methodology:

Practical Sessions
Group Discussions
Food Technology Laboratory
Food Science Laboratory
Factory Visit

B.Sc Food Technology Projects

Food Technology students can work on several project topics like extraction of food, filtration, and prototypes of food. These projects help the students understand how much they've understood a particular concept or theory taught in the course. Here are some project ideas for food technology:

Design and development of cleaning equipment for milled millet
Development of Tomato-based drink
Non-destructive determination of sweetness of melons
Concept development & testing of fortified baked products, including product development & test marketing.

B.Sc Food Technology Reference Books

Reference books are extremely useful whenever the aspirant wants to expand his knowledge beyond the curriculum. Here is a list of the most popular B.Sc Food Technology books:

B.Sc Food Technology Books
Books	Author
The Food Chemistry Laboratory	Connie M. Weaver and James R Daniel
Food Chemistry, 3rd Edition	Owen R. Fenna
Food Science	B.Srilakshmi
BasicsFood Preparation: A Complete Manual,	Seth V, Singh K