Scheme of Studies: B.Sc. (Hons)/B.S. Food Science & Technology (HEC Approved)
Semester | Course Title | Contents | Books |
1st | Introduction to Food Science and Technology | ||
2nd | General Food Microbiology | ||
Principles of Human Nutrition | |||
3rd | Food Chemistry | ||
Food Processing & Preservation | |||
4th | Fluid Mechanics | ||
Food Analysis | |||
Food Plant Layout | |||
Food Process Engineering I | |||
Unit Operations in Food Processing | |||
5th | Cereal Technology | ||
Food Process Engineering II | |||
Food Toxicology and Safety | |||
Fruit and Vegetable Processing | |||
Instrumental Techniques in Food Analysis | |||
Sugar Technology | |||
Technology of Fats and Oils | |||
6th | Bakery Products Technology | ||
Beverage Technology | |||
Community Nutrition and Dietetics | |||
Confectionery and Snack Foods | |||
Food Microbiology | |||
Food Product Development and Service Management | |||
Postharvest Technology | |||
7th | Dairy Technology | ||
Food Biotechnology | |||
Food Laws and Regulations | |||
Food Safety and Laws | |||
Food Packaging | |||
Meat Technology | |||
Poultry and Egg Processing | |||
Research Projects and Scientific Writing | |||
8th | Extrusion Technology | ||
Food Quality Management | |||
Milk and Meat Hygiene and Public Health | |||
Sea Food Processing Technology | |||
Sensory Evaluation of Foods | |||
Internship and Report Writing (Related Industry) |
Keywords:
Teacher Corner (B.Sc Subject Wise Books), B.Sc Subject Wise Books, Food Science and Nutrition Books, BSC Course Content Books
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