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Comprehensive Course Listing

This section outlines the entire curriculum structure for the Food Production program over eight semesters, including core courses, departmental electives, science electives, and lab-based subjects. The table below provides detailed information about each course, including its course code, full title, credit structure (L-T-P-C), and prerequisites where applicable.

Detailed Description of Advanced Departmental Electives

The department offers a wide range of advanced elective courses designed to provide students with in-depth knowledge and specialized skills in emerging areas of food production. These electives are offered in the third and fourth years, allowing students to explore specific domains based on their interests and career goals.

1. Advanced Food Biotechnology

This course delves into the application of biotechnological principles in food processing and development. Students learn about genetic engineering, enzyme technology, microbial fermentation, and bioactive compound extraction techniques. The course emphasizes hands-on laboratory sessions and case studies from real-world applications.

2. Sustainable Food Production Systems

This elective focuses on designing and implementing eco-friendly food production systems that reduce environmental impact while ensuring high-quality output. Topics include climate-resilient agriculture, organic farming practices, renewable energy integration in processing facilities, and sustainable packaging solutions.

3. Food Packaging Technology and Design

Students gain expertise in packaging materials, preservation techniques, smart packaging innovations, and sustainability in packaging design. The course includes practical lab work on material selection, shelf-life extension methods, and regulatory compliance for packaging standards.

4. Plant-Based Protein Development

This course explores the development of plant-based alternatives to animal proteins using advanced processing techniques. Students learn about protein isolation, texturization, flavor enhancement, nutritional fortification, and sensory optimization of plant-based products.

5. Food Quality Management and ISO Standards

Students study quality assurance frameworks, ISO certification processes, internal audits, and continuous improvement strategies in food production environments. The course prepares them for roles in compliance management and quality control within large-scale operations.

6. Functional Foods and Nutraceuticals

This elective explores the science behind functional foods and nutraceuticals, including their health benefits, bioactive compounds, regulatory frameworks, and market trends. Students engage in product development projects focused on enhancing nutritional value through natural ingredients.

7. Fermentation Science and Applications

This course covers traditional and modern fermentation techniques used in food production, particularly in dairy, bakery, and beverage industries. Emphasis is placed on microbial diversity, fermentation optimization, and product development for commercial applications.

8. Food Process Automation and Control Systems

Students learn about automation technologies, process control systems, data analytics, and digital transformation in food production environments. The course includes exposure to industrial software tools and hands-on experience with programmable logic controllers (PLCs) and sensors.

9. Nutritional Counseling and Public Health

This elective combines nutrition science with public health principles, focusing on dietary planning, community health initiatives, and policy development. Students gain skills in client counseling, program evaluation, and nutritional education strategies.

10. Molecular Food Science and Techniques

Students explore molecular-level interactions within foods using advanced analytical techniques such as chromatography, spectroscopy, and mass spectrometry. The course also covers protein structure analysis, lipid chemistry, and food component identification methods.

Project-Based Learning Philosophy

The department strongly believes in project-based learning as a core pedagogical approach. Through this methodology, students are encouraged to apply theoretical knowledge to real-world challenges, fostering critical thinking, collaboration, and innovation.

Mini-Projects (Years 1–3)

Mini-projects are introduced in the second and third years, with students working on smaller-scale research or development tasks. These projects help students develop problem-solving skills and gain experience in laboratory techniques, data analysis, and report writing.

Capstone Project (Year 4)

The final-year capstone project is a significant component of the program. Students work on an independent research or development initiative under faculty mentorship. Projects are often aligned with current industry trends, such as sustainable packaging solutions, functional food innovations, or process optimization strategies.

Project Selection and Mentorship

Students select their capstone projects based on personal interest, faculty availability, and relevance to industry needs. Each student is paired with a faculty mentor who guides them through the research process, provides technical support, and ensures alignment with academic standards.

Evaluation Criteria

Projects are evaluated based on several criteria, including originality, feasibility, impact, documentation quality, presentation skills, and peer feedback. Students must submit detailed progress reports and present their findings at the end of the academic year.