Year II
Semester I
TEC204 Food Biotechnology:
This module aims to introduce students to the important concepts, techniques, and applications of biotechnology in the food industry. The module will enable the students to understand biotechnological applications in fermentation, the food industry, and genetic modification. The practicals aim to enhance students’ understanding of key techniques and methods used in biotechnology, and their applications in different fields, such as molecular biology, recombinant DNA technology, plant biotechnology, animal biotechnology, and food products.
PCS204 Post-Harvest Technology:
This module aims to introduce students to the important concepts, techniques, and applications of biotechnology in the food industry. The module will enable the students to understand biotechnological applications in fermentation, the food industry, and genetic modification. The practicals aim to enhance students’ understanding of key techniques and methods used in biotechnology, and their applications in different fields, such as molecular biology, recombinant DNA technology, plant biotechnology, animal biotechnology, and food products.
ARG207 Cereals and Pulse Processing Technology:
The cereals and pulses technology module is designed to instill the concepts and knowledge of processing cereals and pulses in students using technology. The study of the module deals with the basic cereals and pulses in the country and their importance in human nutrition.
SFT203 Principles of Food Analysis:
The purpose of this module is to familiarize students with the range of techniques utilized in food and nutrition laboratories for the study of food components and result interpretation. The module also explores the various conventional methods as well as advanced methods used in food analysis.
SFT204 Food Packaging and Labeling:
This module aims to provide the basics of food packaging principles and their applications by integrating concepts from chemistry, microbiology, and engineering. The module also provides a general understanding of current food labeling legislation.
Semester II
PCS205 Fermentation and Enzyme Technology:
This module aims to teach the basic understanding and scientific concepts in the process of fermentation and the science of enzyme technology. This module will allow the students to learn more about the application of fermentation and enzyme technology in food processing.
RES301* Research Methodology:
This module equips students with necessary knowledge and skills of research methods needed in carrying out case studies, experiments, and social surveys, and writing technical reports. It includes the concepts of research, data collection procedures, case studies and survey methods, research designs, experimental research designs, and scientific writing.
CHE207 Advanced Food Chemistry:
This comprehensive course delves into the chemistry of food and its metabolic processes, aiming to enhance students’ understanding of food composition, nutritional value, and sensory attributes. It covers biomolecules like carbohydrates, proteins, fats, vitamins, and minerals, exploring their roles in metabolism and food processing effects. Practical sessions reinforce theoretical knowledge, allowing participants to experiment with food components and processing techniques. By the end of the module, students will gain insights into aroma compounds, vitamin and mineral metabolism, and practical skills for food analysis and modification, empowering them to optimize food chemistry for improved nutrition and sensory appeal.
PCS206 Bakery and Confectionery:
The module aims to provide basic knowledge of bakery and confectionery products and the fundamental principles underlying the manufacture of these products. This module familiarizes the student with the principles and the science behind manufacturing a wide range of bakery and confectionery products and their quality aspects.
ATT301* Field Attachment:
This module aims to enhance the student’s ability to integrate academic knowledge with practical application and prepare for job/career opportunities after graduation. It develops workplace skills and social relations and provides opportunities for students to apply communication and problem-solving skills.