MSC Food Technology And Quality Assurance
Food technology involves various aspects of science to develop and design innovative processing technologies, improve food quality and nutritive value, enhance the safety, wholesomeness & availability of our food supply. It involves study of characteristics of food, its nutritional composition, reactions and changes that take place at various levels of processing and storage, microbiological aspect of food to prevent spoilage and enhance shelf life. Food scientists study new ingredients with better nutrition and health benefits, develop new products or technologies to improve the shelf life of the product. A food technologist is not only involved in the food processing, but also in designing of the food plant and various equipment used in processing. He/she is also involved in the safety and regulatoryaspects of the developed product, inspection and accreditation of the food plant etc.
SEMESTER 1
1.Introduction to food science & Technology
2. Basic Biochemistry
3. Food Microbiology
4. Food Chemistry
5. Biochemistry Practical
6. Microbiology Practical
SEMESTER 2
1. Food engineering
2. Food analysis & instrumentation
3. Food preservation technology
4. Food additives & packaging
5. Food quality assurance & management
6. Food additives & food preservation practical
SEMESTER 3
Technology of Cereals, Pulses & Oilseeds
2. Technology of Milk, Meat, Poultry & Fish
3. Technology of Fruits &Vegetables
4. Food Analysis-Practical III
5. Elective
6. Elective
SEMESTER 4
1. Elective
2. Food Processing & Sensory EvaluationPractical IV
3. Project Evaluation
4. Course Viva-Voc
| # | SEMESTER | FEES |
|---|---|---|
| 1 | SEMESTER 1 | 37500 |
| 2 | SEMESTER 2 | |
| 3 | SEMESTER 3 | |
| 4 | SEMESTER 4 |
BSC FOOD TECHNOLGY
| # | Name | designation |
|---|---|---|
| 1 | Binny Thomas | Head of Department |
| 2 | AnjalY Shaji | Assistant Professor |
| 3 | Hephzibah Saji | Assistant Professor |