About the Programme
BSc hons Food Science Technology with Research
B.Sc. (Hons./by Research) Food Science & Technology
Sharda School of Basic Sciences & Research (SBSR)
-
Programme Code
SBR0411
-
Level
Graduate
-
Duration
4
Course Fee
For National Students
| 1st Year 129000 | 2nd Year 132870 | 3rd Year 136856 | 4th Year 140962 |
For International Students
| Fee Per Semester | Fee Per Year |
|---|---|
| NA | 3800* |
Programme Structure
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
|
||
|
L |
T |
P |
|
|||||
|
Theory Courses |
|
|||||||
|
1 |
FST111 |
Basics of Food Technology |
4 |
0 |
0 |
4 |
Major |
|
|
2 |
FST112 Or BBI 102 |
Introduction to Food Biomolecules Or Application of Biomolecules |
4
4 |
0
0 |
0
0 |
4 Or 4 |
Multidisplinary |
|
|
3 |
CHE 112 |
Chemistry III/Minor |
3 |
0 |
0 |
3 |
Minor/Open elective |
|
|
4 |
ARP101 |
Communicative English-1 |
1 |
0 |
2 |
2 |
Ability Enhancement Course |
|
|
5 |
VAC 103 |
Environmental Management (VAC 1) |
3 |
0 |
0 |
3 |
Value Added Course |
|
|
Practical Courses |
||||||||
|
6 |
FBP121 |
Principles of Food Technology Lab |
0 |
0 |
2 |
1 |
Major |
|
|
7 |
VOL101 |
Essential techniques in Life Sciences |
0 |
0 |
6 |
3 |
Skill Enhancement Course |
|
|
TOTAL CREDITS |
20 |
|
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course
|
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1 |
FST113 |
Cereals and Legumes Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST122 |
Principles of Fruits and Vegetables processing |
3 |
0 |
0 |
3 |
Major |
|
3 |
PHR101 |
Introduction to Renewable Energy and Management/Minor |
3 |
0 |
0 |
3 |
Minor (Open Elective) |
|
4 |
ARP102 |
Communicative English-2 |
1 |
0 |
2 |
2 |
Ability Enhancement Course |
|
5 |
VAC110 |
Yoga for Holistic Development |
3 |
0 |
0 |
3 |
Value Added Course |
|
Practical Courses |
|||||||
|
6 |
FBP122 |
Principles of Fruits and Vegetables processing Lab |
0 |
0 |
2 |
1 |
Major |
|
7 |
FBP123 |
Processing of Cereals and Legumes Lab |
0 |
0 |
2 |
1 |
Major |
|
8 |
VOL102 |
Essential Techniques in Life Sciences |
0 |
0 |
6 |
3 |
Skill Enhancement Course |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
|||||
|
L |
T |
P |
||||||||
|
Theory Course |
||||||||||
|
1 |
FST211 |
Chemistry of Food |
4 |
0 |
0 |
4 |
Major |
|||
|
2 |
FST216 |
Food Process and Engineering |
3 |
0 |
0 |
3 |
Major |
|||
|
3 |
BBT211 OR
BBI 203 |
Biophysics OR Physical and Chemical aspects of Biological Sciences |
4
4 |
0
0 |
0
0 |
4
OR 4 |
Multidisciplinary
|
|||
|
4 |
PHR 201 |
Renewable Energy Resources/Minor |
3 |
0 |
0 |
3 |
Minor (Open Elective) |
|||
|
5 |
ARP 207 |
Logical Skill Building and Soft Skill |
2 |
0 |
0 |
2 |
Ability Enhancement Course |
|||
|
Practical Course |
||||||||||
|
6 |
FBP216 |
Food Process Engineering Lab |
0 |
0 |
2 |
1 |
Major |
|||
|
7 |
FBP217 |
Food Biochemistry Lab |
0 |
0 |
2 |
1 |
Major |
|||
|
8 |
VOL201 |
Essential Techniques in Life Sciences-III |
0 |
0 |
6 |
3 |
Skill Enhancement Course |
|||
|
9 |
RBL001 |
Research Based Learning (RBL)-1 |
0 |
0 |
0 |
0 |
Major (Project) |
|||
|
TOTAL CREDITS |
21 |
|
||||||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Course |
|||||||
|
1
|
FST213 |
Fundamentals of Dairy Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST217 |
Basics of Nutrition Science |
3 |
0 |
0 |
3 |
Major |
|
3
|
FST218 Or BBI214 |
Meat, Poultry and Marine Food Processing Or Introduction to Human Physiology |
3
5 |
0
0 |
0
0 |
3 Or 5 |
Multidisciplinary |
|
4 |
CHE 113 |
Chemistry IV/Minor |
3 |
0 |
0 |
3 |
Minor (Open Elective) |
|
5 |
ARP305 |
Personality Development and Decision Making |
2 |
0 |
0 |
2 |
Ability Enhancement Course |
|
Practical Course |
|||||||
|
6 |
FBP218 |
Processing of Dairy Products Lab |
0 |
0 |
2 |
1 |
Major |
|
7 |
FBP219 |
Basics of Nutrition Science Lab |
0 |
0 |
2 |
1 |
Major |
|
8 |
FBP214 |
Animal Food Lab* |
0 |
0 |
4 |
2 |
Multidisciplinary |
|
.9 |
RBL002 |
Research Based Learning (RBL)- 2 |
0 |
0 |
0 |
0 |
Major (Project) |
|
TOTAL CREDITS |
19 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST312 |
Principles and Process of Food Preservation |
3 |
0 |
0 |
3 |
Major |
|
2 |
FST311 |
Principles of Food Microbiology |
3 |
0 |
0 |
3 |
Major |
|
3 |
FST313 |
Sensory Evaluation of Food |
4 |
0 |
0 |
4 |
Major |
|
4
|
FST314 Or BMB303 |
Food Waste Management Or Modern Industrial Microbiology |
3
3 |
0
0 |
0
0 |
3 OR 3 |
Multidisciplinary |
|
Practical Courses |
|||||||
|
5 |
FBP312 |
Principles and Process of Food Preservation Lab |
0 |
0 |
4 |
2 |
Major |
|
6 |
FBP311 |
Basics of Food Microbiology Lab |
0 |
0 |
4 |
2 |
Major |
|
7 |
INC001 |
Industry Connect |
0 |
0 |
4 |
2 |
Value Added Course (Survey) |
|
8 |
RBL 003 |
Research Based Learning (RBL-3) |
0 |
0 |
2 |
1 |
Major (Project) |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST315 |
Food Biotechnology |
3 |
0 |
0 |
3 |
Major |
|
2 |
FST316 |
Principles of Enzyme Technology |
5 |
0 |
0 |
5 |
Major |
|
3 |
FST317 |
Food Safety and Regulatory Aspects |
4 |
0 |
0 |
4 |
Major |
|
4 |
CHE 111 |
Chemistry II /Minor/MOOC |
3 |
0 |
0 |
3 |
Minor (Open Elective) |
|
Practical Courses |
|||||||
|
5 |
FBP315 |
Biotechnology in Food Industry Lab |
0 |
0 |
4 |
2 |
Major |
|
6 |
CCU108 |
Community Connect |
0 |
0 |
4 |
2 |
Value Added Course (Survey) |
|
7 |
RBL 004 |
Research Based Learning (RBL)- 4 |
0 |
0 |
2 |
1 |
Major (Project) |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST411 |
Bakery and Confectionary Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST412 |
Fundamentals of Biostatistics, Bioethics and IPR |
4 |
0 |
0 |
4 |
Major |
|
3 |
FST413 OR BBI402
|
Functional Food and Nutraceuticals OR Introduction to Nanotoxicology
|
4
3
|
0
0
|
0
0
|
4 OR 3
|
Multidisciplinary |
|
4 |
FST414 |
Food Quality Analysis |
3 |
0 |
0 |
3 |
Multidisciplinary |
|
5 |
CHE 101 |
Fundamentals of Chemistry/Minor/MOOC |
4 |
0 |
0 |
4 |
Minor (Open Elective) |
|
Practical Courses |
|||||||
|
6 |
BBI404 |
Introduction to Nanotoxicology Lab* |
0 |
0 |
2 |
1 |
Multidisciplinary |
|
7
|
FBP414 |
Food Quality Analysis Lab |
0 |
0 |
2 |
1 |
Multidisciplinary |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST411 |
Bakery and Confectionary Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST412 |
Fundamentals of Biostatistics, Bioethics and IPR |
4 |
0 |
0 |
4 |
Major |
|
3 |
FST413 OR BBI402
|
Functional Food and Nutraceuticals OR Introduction to Nanotoxicology
|
4
3
|
0
0
|
0
0
|
4 OR 3
|
Multidisciplinary |
|
4 |
FST414 |
Food Quality Analysis |
3 |
0 |
0 |
3 |
Multidisciplinary |
|
5 |
CHE 101 |
Fundamentals of Chemistry/Minor/MOOC |
4 |
0 |
0 |
4 |
Minor (Open Elective) |
|
Practical Courses |
|||||||
|
6 |
BBI404 |
Introduction to Nanotoxicology Lab* |
0 |
0 |
2 |
1 |
Multidisciplinary |
|
7
|
FBP414 |
Food Quality Analysis Lab |
0 |
0 |
2 |
1 |
Multidisciplinary |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST411 |
Bakery and Confectionary Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST 412 |
Fundamentals of Biostatistics, Bioethics and IPR |
4 |
0 |
0 |
4 |
Major |
|
3 |
FST413 |
Functional Food and Nutraceuticals |
4 |
0 |
0 |
4 |
Major |
|
4 |
FST414 |
Food Quality Analysis |
3 |
0 |
0 |
3 |
Major |
|
5 |
CHE 101 |
Fundamentals of Chemistry/Minor/MOOC |
4 |
0 |
0 |
4 |
Minor (Minor Elective) |
|
Practical Courses |
|||||||
|
6 |
FBP414 |
Food Quality Analysis Lab |
0 |
0 |
2 |
1 |
Major |
|
7 |
FSP401 |
Research Project |
0 |
0 |
6 |
3 |
Value Added Course |
|
TOTAL CREDITS |
23 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
Theory Courses |
|||||||
|
1
|
FST417 |
Food Packaging Technology |
4 |
0 |
0 |
4 |
Major |
|
2 |
FST416 |
Food Additives |
4 |
0 |
0 |
4 |
Major |
|
3 |
FST415 |
Processing of Edible Oils and Fats |
4 |
0 |
0 |
4 |
Major |
|
4 |
FST418 OR BMB413 |
Food Toxicity and Safety Regulations OR Bioreactors and Downstream Processing |
3
4 |
0
0 |
0
0 |
3 OR 4 |
Multidisciplinary |
|
5 |
- |
Mooc/Minor |
4 |
0 |
0 |
4 |
Minor (OE) |
|
Practical Courses |
|||||||
|
6
|
FBP418 |
Food Toxicity and Safety Regulations Lab* |
0 |
0 |
2 |
1 |
Multidisciplinary |
|
TOTAL CREDITS |
20 |
|
|||||
|
S.No. |
Subject Code |
Subjects |
Teaching Load |
Credits |
Type of Course |
||
|
L |
T |
P |
|||||
|
1 |
FST419 |
Basic concepts of Research Design and Methodology |
4 |
0 |
0 |
4 |
Major |
|
2 |
- |
MOOC/Minor |
4 |
0 |
0 |
4 |
Minor (Open Elective) |
|
3 |
FSP402 |
Research Project |
0 |
0 |
18 |
9 |
Value Added Course |
|
TOTAL CREDITS |
17 |
|
|||||
Programme Curricula
| S.No. | Academic year | Curricula Link |
|
1 |
2023-24 | View Details |