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 students to

  • learn various aspects of Foods
  • develop skills in Food Analysis and assessment of Food Quality
  • have knowledge of various manufacturing and packaging equipment
  • comprehend the 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 the 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

Semester III

  • 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:

  • Smt. Anuja Kinikar,   Head of the Department

Syllabus

Program Outcomes (PO’s) and Course Outcomes (CO’s)