Comprehensive Course Listing
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FSP101 | Introduction to Food Science and Technology | 3-0-0-3 | - |
| 1 | FSP102 | Basic Chemistry for Food Processing | 3-0-0-3 | - |
| 1 | FSP103 | Introduction to Biology | 3-0-0-3 | - |
| 1 | FSP104 | Food Chemistry Laboratory | 0-0-2-1 | FSP102 |
| 1 | FSP105 | Basic Culinary Techniques | 0-0-2-1 | - |
| 1 | FSP106 | Mathematics for Food Scientists | 3-0-0-3 | - |
| 2 | FSP201 | Food Microbiology | 3-0-0-3 | FSP103 |
| 2 | FSP202 | Food Engineering Principles | 3-0-0-3 | FSP106 |
| 2 | FSP203 | Food Analysis Techniques | 3-0-0-3 | FSP104 |
| 2 | FSP204 | Food Processing Laboratory | 0-0-2-1 | FSP202 |
| 2 | FSP205 | Introduction to Nutrition Science | 3-0-0-3 | FSP103 |
| 2 | FSP206 | Food Safety and Quality Control | 3-0-0-3 | FSP201 |
| 3 | FSP301 | Nutritional Epidemiology | 3-0-0-3 | FSP205 |
| 3 | FSP302 | Food Packaging Materials | 3-0-0-3 | FSP202 |
| 3 | FSP303 | Food Product Development | 3-0-0-3 | FSP206 |
| 3 | FSP304 | Sensory Evaluation Methods | 3-0-0-3 | FSP205 |
| 3 | FSP305 | Advanced Food Analysis Laboratory | 0-0-2-1 | FSP203 |
| 3 | FSP306 | Industrial Visits and Case Studies | 0-0-2-1 | FSP201, FSP202 |
| 4 | FSP401 | Sustainable Food Systems | 3-0-0-3 | FSP301 |
| 4 | FSP402 | Food Biotechnology | 3-0-0-3 | FSP201 |
| 4 | FSP403 | Food Marketing and Retailing | 3-0-0-3 | FSP303 |
| 4 | FSP404 | Agro-Processing Technology | 3-0-0-3 | FSP302 |
| 4 | FSP405 | Capstone Project Preparation | 0-0-2-1 | - |
| 4 | FSP406 | Research Methodology in Food Science | 3-0-0-3 | FSP203 |
| 5 | FSP501 | Advanced Food Processing Techniques | 3-0-0-3 | FSP402 |
| 5 | FSP502 | Functional Foods and Nutraceuticals | 3-0-0-3 | FSP301 |
| 5 | FSP503 | HACCP Implementation | 3-0-0-3 | FSP206 |
| 5 | FSP504 | Food Nanotechnology | 3-0-0-3 | FSP402 |
| 5 | FSP505 | Entrepreneurship in Food Industry | 3-0-0-3 | FSP303 |
| 5 | FSP506 | Capstone Project I | 0-0-2-1 | FSP405 |
| 6 | FSP601 | Food Innovation and Development | 3-0-0-3 | FSP502 |
| 6 | FSP602 | Sustainable Packaging Solutions | 3-0-0-3 | FSP302 |
| 6 | FSP603 | Food Waste Reduction Strategies | 3-0-0-3 | FSP401 |
| 6 | FSP604 | Global Food Trade and Policies | 3-0-0-3 | FSP303 |
| 6 | FSP605 | Capstone Project II | 0-0-2-1 | FSP506 |
| 7 | FSP701 | Advanced Food Biotechnology Applications | 3-0-0-3 | FSP402 |
| 7 | FSP702 | Fermentation Technology | 3-0-0-3 | FSP201 |
| 7 | FSP703 | Dairy Science and Technology | 3-0-0-3 | FSP205 |
| 7 | FSP704 | Bakery and Confectionery Production | 3-0-0-3 | FSP303 |
| 7 | FSP705 | Food Industry Internship | 0-0-2-1 | - |
| 8 | FSP801 | Final Year Research Project | 0-0-4-2 | FSP605 |
| 8 | FSP802 | Industry Project Presentation | 0-0-2-1 | - |
Detailed Departmental Elective Course Descriptions
The following departmental electives offer specialized knowledge in advanced areas of food production:
Functional Foods and Nutraceuticals (FSP502)
This course explores the science behind functional foods that provide health benefits beyond basic nutrition. Students learn about bioactive compounds, their extraction methods, stability challenges, and applications in food formulation. The course emphasizes regulatory aspects of nutraceutical development and market trends influencing product innovation.
Food Nanotechnology (FSP504)
Focusing on nanoscale materials and devices in food systems, this elective covers topics such as nanoencapsulation, controlled release mechanisms, antimicrobial packaging, and sensory enhancements. Students gain practical skills in designing and evaluating nanomaterials for food applications while understanding their safety implications.
Sustainable Packaging Solutions (FSP602)
This course addresses environmental concerns related to traditional packaging by exploring biodegradable alternatives, recyclable materials, and lifecycle assessments. Practical components include lab experiments on compostable films and design challenges for reducing packaging waste in consumer products.
Food Waste Reduction Strategies (FSP603)
Designed to tackle one of the world’s most pressing issues, this course analyzes causes and consequences of food loss and waste. Students study prevention techniques, recovery methods, and policy frameworks aimed at minimizing waste throughout the supply chain.
Global Food Trade and Policies (FSP604)
This elective provides an overview of international food trade regulations, tariffs, quality standards, and geopolitical influences on global food markets. Case studies from major trading nations illustrate how policies shape production practices and consumer access to diverse food products.
Advanced Food Processing Techniques (FSP501)
Building upon foundational knowledge, this course delves into modern processing technologies such as high-pressure processing, pulsed electric fields, and microwave-assisted extraction. Students analyze process efficiency, energy consumption, and scalability considerations for industrial implementation.
Fermentation Technology (FSP702)
Examining microbial fermentation processes used in food production, this course covers traditional and modern techniques including lactic acid fermentation, alcoholic fermentation, and bioprocessing. Emphasis is placed on optimizing fermentation conditions for improved yield and quality.
Dairy Science and Technology (FSP703)
This course provides comprehensive insights into dairy processing, product development, and nutritional aspects of milk and dairy products. Topics include pasteurization, cheese making, yogurt fermentation, and functional dairy ingredients with applications in infant nutrition and sports nutrition.
Bakery and Confectionery Production (FSP704)
Specialized in baked goods and confections, this course explores ingredient interactions, formulation development, baking chemistry, and production techniques. Students engage in hands-on sessions involving dough mixing, fermentation control, and final product evaluation.
Food Innovation and Development (FSP601)
This elective focuses on the entire innovation cycle from ideation to commercialization. Students work on real projects with industry partners, learning how to conceptualize new food products, conduct feasibility studies, and navigate intellectual property issues.
Project-Based Learning Philosophy
The department's approach to project-based learning is rooted in experiential education principles that emphasize problem-solving, collaboration, and innovation. Projects are structured across multiple phases:
- Mini-Projects (Years 1–3): These smaller-scale initiatives allow students to apply theoretical concepts in practical settings. Each mini-project is supervised by a faculty member and typically lasts one semester.
- Capstone Project (Years 4–5): The final year capstone project requires students to tackle an industry-relevant challenge or develop a prototype for commercial viability. These projects often involve cross-functional teams and may result in patents or startup ventures.
Students are encouraged to select projects aligned with their interests and career goals, with guidance from faculty mentors who specialize in relevant fields. Evaluation criteria include innovation, technical feasibility, impact potential, teamwork, presentation skills, and documentation quality. The department facilitates project selection through workshops, industry briefings, and mentorship sessions.