B.Sc. Food Science and Technology

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Course Level
Undergraduate
Course Fee
INR 1,65,000
US $ 3,300
Duration
3 Years
Scholarship

Program Coordinator

Dr. Lakhvinder Kaur

Associate Professor

The BSc (hons.) in Food Science and Technology is an interdisciplinary curriculum that investigates the scientific principles and technological procedures associated with the manufacturing of food products. This undergraduate program provides students with a comprehensive understanding in key areas including food chemistry, microbiology, processing methodologies, and quality control. Students acquire the skills necessary to critically examine and comprehend the nutritional makeup of various food items, delve into the intricacies of food safety protocols, and actively participate in the process of creating new food products. The curriculum frequently incorporates experiential laboratory exercises, internships, and industry engagement to impart practical competencies and real-world exposure.

Upon completion of their studies, graduates are equipped with the necessary skills and knowledge to pursue a wide range of employment opportunities within the food business. These professions encompass various roles such as food technologists, quality assurance specialists, product development scientists, and food safety consultants. The curriculum focuses significant emphasis on achieving an effective integration of academic knowledge and practical application in order to effectively address the increasing needs of the dynamic and ever-changing domain of food science and technology.

Eligibility

Candidates must have passed Class 12 or equivalent in relevant discipline with an aggregate of at least 50% marks from a recognized board.
Students must have studied Sciences (PCB/PCMB/PCM) in Class 12th).

Programme Highlights

The following highlights offer students a thorough foundation of food science and technology, preparing them for food industry professions:

An in-depth study of different processes and technologies for food processing. Optimization of processing techniques in the food industry.

Courses focused on quality control and assurance in food production. Implementation of food safety laws, standards, and quality control programs.

Understanding nutrition in foods. Laboratory work in food analytical methods.

Provides Mechanical principles applied to food processing. Research on food preservation techniques.

Analysis of microorganisms associated with food processing. Biotechnological approaches in the food industry.

Training in research methods related to food science. Independent or group research projects.

Practical experience through internships or internships in food-related industries. Engaging with real-world challenges and applying learned concepts.

Workshops, workshops, or classes focused on career development and professionalism. Networking opportunities with professionals in the food industry.

Selected Courses: Majors or electives in areas such as food biotechnology, food safety management, or food processing.

The Capstone Program integrates the knowledge and skills gained throughout the programme.

Career Path

Outstanding career opportunities in:

Food Industries
Agriculture And Allied Industries
Hospital Food Dietary Department
Army Canteen
Hotels
Restaurants
Educational Departments
Food & Chemical Industry
Pharmaceutical Companies
Research Laboratories
Research And Development sectors
Government Sectors
Beverage Companies

Placement in Food Processing Industry as a:

Quality Controller
Research and Development Manager
Food and Hygiene Inspector
Food Managers
Flavorists
Food Engineers
Product Development Scientist
Nutritionist/Dietitian

Programme Outcomes (PO’s)

PO1

Critical Thinking

Take informed actions after identifying the assumptions that frame our thinking and actions, checking out the degree to which these assumptions are accurate and valid, and looking at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.

PO2

Effective Communication

Speak, read, write and listen clearly in person and through electronic media in English and in one Indian language, and make meaning of the world by connecting people, ideas, books, media and technology.

PO3

Social Interaction

Elicit views of others, mediate disagreements and help reach conclusions in group settings.

PO4

Effective Citizenship

Demonstrate empathetic social concern and equity centred national development, and the ability to act with an informed awareness of issues and participate in civic life through volunteering.

PO5

Ethics

Recognize different value systems including your own, understand the moral dimensions of your decisions, and accept responsibility for them.

PO6

Environment and Sustainability

Understand the issues of environmental contexts and sustainable development.

PO7

Self-directed and Life-long Learning

Acquire the ability to engage in independent and life-long learning in the broadest context socio-technological changes

Program Specific Outcomes (PSO’s)

Enable students to acquire scientific knowledge of various areas related to Food science and technology.
Expressing a broad understanding of the food composition and its physico- chemical, nutritional, microbiological and sensory aspects.
Enhance practical knowledge of food science and the principles underlying food processing, preservation techniques, food engineering, packaging methods etc. to apply in research and development.
Understand significance of food safety and quality, food laws and regulations, control and management in food industry.

USPs

Food technology offers a professional edge by providing hands-on training in various food industries and related organizations.
Food science offers an upper edge in higher education by providing postgraduate, doctoral, post-doctoral, and research opportunities in India and abroad.
Food Processing Industry is a major employment intensive sector in field of: Quality controller, Research and Development, Food and Hygiene inspector, Research scientists, Food managers, Flavourists, Food engineers etc.
High salary possibilities.
High-rank professional jobs: Assistant Director, Scientist, Auditor, Director, Advisor, etc.
Job security
Diverse environment
Travel opportunities

Benefits

The Bachelor of Science (Honours) degree in Food Science and Technology provides an entry platform into a vibrant and vital sector. This curriculum offers comprehensive instruction on the fundamental principles of food science, various processing methods, and quality assurance practices. It aims to equip students with the necessary skills and knowledge to pursue a wide range of professional opportunities in the field.

By emphasizing experiential learning and exposure to the industry, individuals acquire practical skills that are essential for achieving success in various positions, including food technologist, quality control specialist, and product developer. Moreover, the program's interdisciplinary methodology empowers individuals to make meaningful contributions to advancements in food production, thereby cultivating their professional worth within a domain that holds significant importance in tackling worldwide issues pertaining to nutrition, health, and the establishment of sustainable food systems.

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FAQs

Programmes offered by the department are:

Undergraduate (UG): B.Sc. Nutrition and Dietetics (Six Semester).
Undergraduate (UG): B.Sc. (H) Food Science and Technology (Six Semester)
Postgraduate (PG) : M.Sc. Nutrition and Dietetics ( Four Semester) with specialization in clinical nutrition, food science and technology, sports nutrition and public health nutrition.
Ph.D.

A multidisciplinary field including science, nutrition, bio-chemistry, microbiology and engineering to develop new food products and to improve the quality of foods. The undergraduate degree in Food Science and Technology encompasses the whole educational spectrum of food science and technology. The use of food science in the areas of safe, wholesome and nutritious food, preservation, processing, packaging, distribution, and consumption is known as Food science and technology. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods.

Rs 1,65,000/- per annum in two installments.

The objective of the Food Science and Technology Programme is to give students both practical and theoretical education in the conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials, various aspects of food preservation, the establishment, maintenance, and assurance of food quality, the design and upkeep of food process machinery, hands-on experience in food industries, food research laboratories that will make students self-reliant/employed upon graduation.

Additionally, the graduate courses aim:

To learn and innovate the ideal methods of food preparation, processing, and storage while conserving the nutritive values of food products.
To understand the nature and composition of food.
To study the changes occurring in food during preparation, processing, and storage.
To improve the digestibility of food.
To maintain the quality and safety of food.
To learn to avoid food wastage and minimize its cost.
To understand the meaning of food.

It is based on general aptitude and basic science questions from chemistry, physics, biology and mathematics. The sample paper of MR-NAT is available on university website www.manavrachna.edu.in.

The various job opportunities after pursuing the program are as follows:

Food product development
Food production and processing
Food quality assurance
Food safety regulation
Work in food industry or manufacturing businesses in the public, corporate, or government sectors
Food chemist
Food microbiologist
Technical sales and marketing
Project/product management
Supply chain management
Packaging scientist
Food law enforcement

Additionally, one may launch their own food company/startups.

Students are placed in Food Industry like Wickd Gud Industries with the package of 12.5 lakhs.

Manav Rachna University's B.Sc. (H) Food Science and Technology has forged alliances with regional and global food corporations, as seen by their funding for joint research, scholarships, and prizes. Furthermore, Food Science and Technology provides a customizable curriculum that allows you to tailor your learning paths to your personal tastes alone.

Our main major programme offers a far more extensive curriculum, and as students go through the course, they may explore a greater range of specialized topics within food science, including green separation technologies, food nanotechnology, advanced food science and technology, food packaging.

Types of teaching methods include:

Lecture-based instruction
Technology-based learning
Group learning
Individual learning
Teacher-Centered Instruction
Student-Centered Approach
Project-Based Learning
Classroom lecture by faculty
Demonstration by faculty
Hands-on practical work by students
Seminar presentation by student with faculty moderation and evaluation by peers

Definitely, boys also opt for this professional course. Job prospects are the same for both girls and boys. They are generally more interested to join the corporate sector (e.g. Food manufacturing companies, Food auditors, Research and development sectors and many more).

The University has well-qualified, experienced faculty for the Food science and Technology programme. They have practical experience and are experts in the area of Food Technology. They earned their degree from the reputed universities and are also actively involved in research and published various research papers in peer reviewed National and International Journals.

Yes, through Corporate Resource Centre (CRC) department organizes campus placement programme for the benefit of qualified nutritionists. CRC provides opportunity to the employers to interact with young aspirants. Various renowned food manufacturing, processing and packaging industries along with the central laboratories for food sample analysis are invited for the recruitments

The candidate will have:

Experience in a variety of areas related to food science practice: Quality Control to Production to Microbiology to Sensory Science to Management Evidence of characteristics as leadership, self-reliance, initiative, good communication skills (oral and verbal) and academic excellence in Food science and technology.

Various Industrial vists are planned in each semester along with the internship in the last year.

The other activities performed by the department are as follows:

Skill development courses
Yoga, happiness, and wellbeing course
Professional competency courses
Communication course
Workshops conducted within and outside the department
Expert talks on the respective subjects related to Food science and technology

The students must opt for NEPTEL and MOOC courses. These courses are compulsory for all the students for completion of their credit requirements.

Yes, Students undergo Mandatory Internship Program in the last year of their degree.

Yes, the University offers scholarship to all students on the basis of marks/CGPA in the qualifying examinations. For more details the students can visit the website www.manavrachna.edu.in.