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.

ELIGIBILITY

Graduation in Science or Technology having Food Science, Food Technology, Chemistry, Biochemistry, Physics, Botany, Zoology, Family & Community Science, Microbiology or Nutrition as one of the subjects OR Graduation in Microbiology with Nanotechnology of Bharathiar University

PROGRAMME STRUCTURE

SEMESTER 1

Introduction to Food Science and Technology
Basic Biochemistry
Food Microbiology
Food Chemistry
Biochemistry and Microbiology- Practical I

SEMESTER 2

Food Engineering
Food Analysis and Instrumentation
Food Preservation Technology
Food Additives and Packaging
Food Quality Assurance and Management
Food Additives & Food Preservation-Practical II

SEMESTER 3

Technology of Cereals, Pulses & Oilseeds
Technology of Milk, Meat, Poultry & Fish
Technology of Fruits & Vegetables
Food Analysis - Practical III
Elective - I
Elective - II

SEMESTER 4

Elective - III
Food Processing & Sensory Evaluation - Practical IV
Project Evaluation
Course Viva - Voce