byGaganDeep
Updated on - 30 Jun, 2024
BSc Food Technology is an undergraduate course which deals with manufacturing of food products through the application of scientific techniques. It takes 3-4 years and includes such disciplines as food chemistry, nutrition, microbiology, food preservation and safety, food packing, food processing and engineering. Raw food materials: Understand nutrition facts, methods of processing and preservation, standards of safety and quality, and ideation of new foods and techniques.
For admission in BSc Food Technology program students must have passed their class 12th exams with science subjects including physics, chemistry and Biology or mathematics. Many students get themselves admitted on the basis of JEE Mains, GATE, state level exams, university exams. Few colleges directly offer admission to students based on their 12th standard marks. In addition to academic performance, there may be an additional requirement for candidates to clear an aptitude test and personal interview conducted by the institutes offering Food Technology program at the undergraduate level.
| Highlight | Details |
|---|---|
| Full Form | Bachelor of Science in Food Technology |
| Duration | 3 Years |
| Course Level | Undergraduate |
| Eligibility | 10+2 with Science stream (Physics, Chemistry, Biology/Mathematics) with a minimum of 50% marks from a recognized board |
| Top Colleges | University of Delhi, Delhi; Tamil Nadu Agricultural University, Coimbatore; National Institute of Food Technology, Thanjavur; Punjab Agricultural University |
1. Science graduate Preferably with Physcis, Chemistry & Biology/ Mathematics with a minimum 50% in their +10+2 examination from a recognized board.
2. Entrance test – JEE Main, UPSEE, etc Any other entrance examination as accredited by corresponding University. Some institutes have their own entrance tests for admission into various courses of studies.
3. As per the existing rules of the Indian government, the minimum passing percentage for SC/ST category students in 10+2 is 45%.
4. The person must have English as one of the subjects in 10+2 level to qualify for this course.
5. Should fulfill the age criteria, these minimum age limit criteria is usually 17 years for general category students.
6. Certificate in physical fitness pointing to the holder’s ability to undertake the course in question. In addition to the documents mentioned above, some institutes may require character and migration certificates.
| Subject | Important Topics |
|---|---|
| Introduction to Food Science | Food Chemistry, Food Microbiology, Food Processing Techniques, Food Quality Control |
| Food Chemistry | Carbohydrates, Proteins, Lipids, Enzymes, Food Additives |
| Food Microbiology | Microbial Growth, Food Spoilage, Foodborne Pathogens, Food Preservation Methods |
| Food Engineering | Food Processing Operations, Heat and Mass Transfer in Food Processing, Food Packaging |
| Food Processing Technology | Unit Operations in Food Processing, Food Preservation Techniques, Food Safety Standards |
| Food Quality Assurance and Control | Quality Control Methods, Total Quality Management (TQM), Food Safety Management Systems |
| Food Laws and Regulations | Food Safety Laws, Food Labeling Regulations, International Standards (ISO, Codex Alimentarius) |
| Nutrition and Dietetics | Nutrient Requirements, Dietary Guidelines, Functional Foods, Therapeutic Nutrition |
| Food Biotechnology | Genetically Modified Foods, Enzyme Technology in Food Industry, Bioprocessing Techniques |
| Food Packaging Technology | Packaging Materials, Active and Intelligent Packaging, Packaging Design and Innovation |
| Food Product Development | New Product Development Process, Sensory Evaluation, Consumer Behavior in Food Choices |
| Industrial Training/Internship | Hands-on Training in Food Processing Units, Quality Assurance Labs, Research Projects |
| Job Title | Specialization | Average Salary (LPA) |
|---|---|---|
| Food Technologist | Product Development, Quality Control | 3.5 - 6 |
| Food Scientist | Sensory Science, Food Chemistry | 4 - 7 |
| Research & Development Specialist | Food Processing, Beverage Technology | 4 - 8 |
| Production Supervisor | Food Safety, Packaging | 4 - 6.5 |
| Quality Assurance Analyst | Regulatory Compliance, Food Microbiology | 4 - 7 |