Three-Year B.Sc. F.S.Q.C. (Vocational)

Food Science and Quality Control (F.S.Q.C.) Vocational:

Objectives of the Program: 
The course enables the student to

  • Learn various aspects of Foods.
  • Develop skills in Food Analysis and assessment of Food Quality.
  • Have knowledge of various manufacturing and packaging equipments
  • Comprehend basic principles of industrial management.
  • Develop innovative Food Products.

Career Prospects: 
Students get placements in:

  • Food production units.
  • Food Analytical laboratories and quality control departments.
  • Research and Development departments in food Industry.

Course Offered:

Semester I

  • English
  • Applied Science
  • Food Hygiene and Sanitation
  • Human Ecology and Family Science I
  • Environment Studies

Semester II

  • English II
  • Human Physiology
  • Physical and Analytical Chemistry
  • Fundamentals of Food Science and Nutrition
  • Human Ecology and Family Science II


  • Nutrition for Life Span
  • Entrepreneurship Development
  • Food Science and Sensory Evaluation
  • Organic and Inorganic Chemistry
  • Post Harvest Technology – I

Semester IV

  • Advanced Chemistry
  • Food Microbiology
  • Food Analysis
  • Post Harvest Technology – II
  • Food Commodities

Semester V

  • Biochemistry
  • Food Standards and Quality Control
  • Quality Control in Foods
  • Diet Therapy
  • Recent Advances in Food Science and Quality Control and Women’s Issues

Semester VI

  • Food Processing and Applications
  • Food Toxicology and industrial Waste Water Management
  • Food Equipment and Packaging
  • Professional Applications in Food Science and Quality Control

Faculty: Permanent

  • Dr. Smt. Chandrakala Mannuru,   Head of the Department M.Sc. Ph.D.
  • Smt. Ratnaprabha Nanaware, MSc. , M.Phil., NET
  • Smt. Anuja Kinikar, M.Sc., NET
  • Dr. Smt. Preeti Dharmade, M.Sc., M. Phil., NET, Ph. D.