B.Sc. in Food Technology
Bachelor of Science(Hons.) in Food Technology program deals with food management with varied elements associated with it, such as elements of a balanced diet, lifestyle supervision, and preparing a proper diet plan as per one's need. As part of science, the undergraduate course from DBUU, one of the best Food and Nutrition colleges in Dehradun focuses on the effect of food on the health of Humans. Moreover, it emphasizes the scientific understanding of the preservation, food, nutrition, diet, management, and their production, etc., alongside the practical application in terms of improvement and healthcare of the patients. The program also includes teaching students the techniques and methods that are used to convert raw materials into food.
The program in the School of Allied Sciences in DBUU, allows students to learn about Food Science, equips them with an abundance of knowledge, and further provides them with expertise on nutrition and eating habits. B.Sc. in Food Technology offering a rigorous course curriculum that equips students with in-depth knowledge of both scientific and technical methodologies, which help in understanding and improving the food habits and ensure the dietary wellbeing of the people. The course also teaches students about food intake, helping them gain knowledge about fitness and diet.
Salient Features
- 18+ years of academic experience
- Focus on student-centered learning
- Problem-based learning and industry-relevant curriculum
- Best placement opportunities to get placed in high-end and reputed companies
- Industrial training in reputable firms and organizations
- The privilege of 100% placement guidance and support
- Industry visits, seminars, workshops, and guest lectures by eminent researchers and industry practitioners
- Active student clubs and bodies
- The multi-cultural and vibrant teaching environment
Admissions Open 2023!!
Merit-based admission process with online application at Dev Bhoomi Uttarakhand University.
Eligibility & Fee Details
Duration & Eligibility
3 Years
The candidate must have passed 10+2 with PCM/PCB/CBZ from a recognized board or its equivalent with minimum 45% marks.
Fee Structure |
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| Course | Total Fees | ||
| Academic fee ( Per Sem) | ₹ 40000/- | ||
One Time Fee |
|||
| Application Fee (Non-Refundable) | Admission Fee (Non-Refundable) | Caution Money (Refundable after completion of programme) | University Enrollment Fee (Non-Refundable) |
| ₹ 1,500 | ₹ 6,500 | ₹ 1,500 | ₹ 2,000 |
| Exam fees ( Per Semester) | 4,500/- | ||
| Annual Charges (Per Year) | 3,500/- | ||
Download Fee Structure |
Click Here | ||
Programme Educational Objectives (PEO's)
| PEO-1 | To prepare students as adequate food technologists for Food industries, research institutions and pedagogy. |
| PEO-2 | To provide students with a stable foundation in basic sciences linked to food technology, food science and food technology & engineering. |
| PEO-3 | To facilitate the students with good scientific and engineering knowledge to Comprehend, design, and build food products and devices for the food industry and render solutions for the food industry and agriculture difficulties. |
Program Specific Objectives (PSO's)
| PSO-1 | To nurture students to operate effectively as trained professionals to analyse and resolve problems in the food industry. |
| PSO-2 | To implement and combine the basic knowledge of method engineering and technology in food formulation and NPD for industrial purposes. |
| PSO-3 | To execute and blend the basic knowledge of food technology, diet and nutrients in new food product development for commercial purposes. |
Program Grid Structure
Semester 1
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT171 | Fundamentals of Food Technology | 4 |
| 23BSFT172 | Principles of Food Science | 4 |
| 23LS192 | Environmental Science | 2 |
| 23BSFT173 | Food Packaging | 4 |
| Practical | ||
| 23BSFT181 | Fundamentals of Food Technology Practical | 2 |
| 23BSFT182 | Principles of Food Science Practical | 2 |
| 23BSFT183 | Food Packaging Lab | 2 |
| VAM103XX | Value Added Course-I | 0 |
| TOTAL | 20 | |
Semester 2
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT271 | Technology of Food Preservation | 4 |
| 23BSFT272 | Food Processing Technology | 4 |
| 23LS191 | English Communication | 2 |
| 23BSFT273 | Technology of Milk and Milk Products | 4 |
| Practical | ||
| 23BSFT281 | Technology of Food Preservation Practical | 2 |
| 23BSFT282 | Food Processing Technology Practical | 2 |
| 23BSFT283 | Technology of Milk and Milk Products Practical | 2 |
| VAM203XX | Value Added Course - II | 0 |
| NOTE: Social Internship is compulsory during summer break in Semester II which will be considered for evaluated in Semester III | ||
| TOTAL | 20 | |
Semester 3
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT371 | Food and Nutrition | 4 |
| 23BSFT372 | Technology of Fruits, Vegetables and Plantation Crops | 4 |
| 23BSFT373 | Sensory evaluation of food | 4 |
| 230E36X | Open Elective I | 2 |
| 23LS291 | Universal Human Values | 2 |
| 23AEC391 | Ability Enhancement Course-I | 2 |
| Practical | ||
| 23BSFT381 | Food and Nutrition Practical | 2 |
| 23BSFT382 | Technology of Fruits, Vegetables and Plantation Crops practical | 2 |
| 22BSFT383 | Sensory evaluation of Food Practical | 2 |
| VAM303XX | Value Added Course - III | 0 |
| 22SOCIALIN391 | Social Internship | 1 |
| TOTAL | 25 | |
Semester 4
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT471 | Technology of Cereals, Pulses and Oilseeds | 4 |
| 23BSFT472 | Food Microbiology | 4 |
| 23BSFT473 | Technology of Meat, Poultry and Egg | 4 |
| 23AEC491 | Ability Enhancement Course-II | 2 |
| 23LS491 | Indian Knowledge System | 0 |
| Practical | ||
| 23BSFT481 | Technology of Cereals, Pulses and Oilseeds Practical | 2 |
| 23BSFT482 | Food Microbiology Practical | 2 |
| 23BSFT483 | Technology of Meat, Poultry and Egg Practical | 2 |
| VAM403XX | Value Added Course - IV | 0 |
| NOTE: Internship-I is compulsory during summer break in Semester IV which will be considered for evaluated in Semester V | ||
| TOTAL | 20 | |
Semester 5
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT571 | Food Engineering | 4 |
| 23BSFT572 | Food Quality Management | 4 |
| 23BSFT573 | Advanced Nutritional Biochemistry | 4 |
| 23AEC591 | Ability Enhancement Course-III | 2 |
| 230E56X | Open Elective II | 2 |
| Practical | ||
| 23BSFT581 | Food Engineering Practical | 2 |
| 23BSFT582 | Food Quality Management Practical | 2 |
| 23BSFT583 | Advanced Nutritional Biochemistry Practical | 2 |
| VAM503XX | Value Added Course - V | 0 |
| 23PSIN391 | Internship - I | 2 |
| TOTAL | 23 | |
Semester 6
| Course Code | Course | Credit |
|---|---|---|
| 23BSFT671 | Advanced food Microbiology | 4 |
| 23BSFT672 | Food Quality and Sensory Evaluation | 4 |
| 23BSFT673 | Beverage Technology | 4 |
| 23AEC691 | Ability Enhancement Course-IV | 2 |
| Practical | ||
| 23BSFT681 | Advanced food Microbiology Practical | 2 |
| 23BSFT682 | Food Quality and Sensory Evaluation Practical | 2 |
| 23BSFT683 | Beverage Technology Lab | 2 |
| VAM603XX | Value Added Course - VI | 0 |
| 23PSPR691XX | Minor Project | 1 |
| NOTE: Students who wish to opt for Research must have obtained 75% marks till VI Semester without any backlog | ||
| TOTAL | 21 | |
Semester 7
| Course Code | Course | Credit |
|---|---|---|
| 230E71X | Open Elective | 2 |
| Program Elective-I+ | (Only one subject has to be selected from the basket of subjects provided by the Department) | 4 |
| Program Elective-II+ | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| Program Elective-III+++ | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| Program Elective-IV**** | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| 23PHCC103 | Research Methodology for Humanities and Social Sciences | 4 |
| Practical | ||
| 23PSPR791XX | Minor Project | 2 |
| TOTAL | 24 | |
Semester 8
| Course Code | Course | Credit |
|---|---|---|
| Program Elective-V# | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| Program Elective-VI## | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| Program Elective-VII### | (Only one subject has to be selected from the basket of subjects provided by the department) | 4 |
| 23LS891 | Indian Constitution | 2 |
| Practical | ||
| 23RND891XX | Research work | 8 |
| TOTAL | 22 | |
Programme Elective-I
| 23BSFTPE771 | Bakery Technology |
| 23BSFTPE772 | Microbes in Sustainable agriculture and development |
Programme Elective-II
| 238SFTPE773 | Microbial Metabolism |
| 23BSFTPE774 | Food Plant Sanitation |
Programme Elective-III
| 23BSFTPE775 | Instrumentation for Food Analysis |
| 23BSFTPE776 | Chemistry of Food |
Programme Elective-IV
| 23BSFTPE777 | Food additives, contaminants and toxicology |
| 23BSFTPE778 | Technology of Dairy and Sea Food |
Programme Elective-V
| 23BSFTPE871 | Technology of Spices |
| 23BSFTPE872 | Probability and Statistics |
Programme Elective-VI
| 23BSFTPE873 | Bioethics and Biosafety |
| 23BSFTPE874 | Technology of Plants and Animal Food |
| 23BSFTPE875 | Microbial Genetics and Molecular Biology |
| 23BSFTPE876 | Food safety |
Job Opportunities The Course Might Lead To
B.Sc. (Hons.) Forestry trains students to become Forestry professionals, and after the successful completion of the course, it opens a sea of opportunities for the candidates. The students present various options that include:
- Forest Officer
- Plantation and Resort Manager
- Forest Product Marketing
- Forest Products Purchasing Manager (private sector).
Admission 2023-24
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