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Fees
₹8,00,000
Placement
94.5%
Avg Package
₹6,00,000
Highest Package
₹12,00,000
Fees
₹8,00,000
Placement
94.5%
Avg Package
₹6,00,000
Highest Package
₹12,00,000
Seats
120
Students
1,200
Seats
120
Students
1,200
| 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 | - |
The following departmental electives offer specialized knowledge in advanced areas of food production:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:
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.
