Placeholder canvas Food Technology (Hons)

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

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

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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
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

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
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

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
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

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
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

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
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

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
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

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
23PSPR791XX Minor Project 2

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
23RND891XX Research work 8
Programme Elective

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).
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Admission 2023-24

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