Syllabus
Semester I
- Basic mathematics
- Introductory Chemistry
- Introductory Physics
- Applied Mechanical Engineering Principle
- Basic Biochemistry
- communication and presenting Skills
semester II
- physical chemistry I
- physical chemistry II
- Basic electrical engineering
- Basic Micro Biology
- Biostatistics
Semester III
- Food Chemistry
- Food Microbiology
- Principle of Food Preservation
- Introduction to food processing
- Principles of Food science and engineering
- Human Nutrition
Semester IV
- Food Biotechnology
- Food Additive and Ingredients
- Food and Vegetable Processing Technology
- Dairy Technology
- Crop Improvement and Plant tissue Culture
Semester V
- Meat,Fish,poultry processing technology
- Technology for legumes,cereals and oil seeds
- Food packaging
- Sugar and confectionary Technology
- Principles of food Analysis
- Fermentation Technology
Semester VI
- Biochemical engineering Operation
- Biochemical Engineering
- Human values and Professional ethics
- Nutraceutical and functional Foods
- Post Harvest Technology
- research Methodology and Scientific writing
Semester VII
- Process design and P&ID
- Waste management in Food Processing
- Food Process Unit Operation,Engineering and Design
- Food safety,Quality and Regulation
- Good Manufacturing Practices
- Food business Management and Marketing
Semester VIII
- Project Work and Internship