- Faculty
Faculty of Life and Allied Health Sciences
- Department
Department of Food Technology
- Campus
Gnanagangothri Campus
- Engagement Mode
Full Time
- Study
Three years
Overview
India’s food processing sector is one of the largest in the world, accounting for 32% of the country's overall food market. In 2022, India's food processing market was valued at INR 25,455 Billion. Looking forward, IMARC Group expects it to reach INR 45,345 Billion by 2028 at a compound annual growth rate (CAGR) of 9.5% during the forecasted period.
The B Sc Hons Food Processing and Technology is a specialised undergraduate programme designed to impart in-depth knowledge and skills in the science and technology of food production, preservation, and processing. Graduates of this programme are equipped to pursue diverse career paths in food manufacturing, quality control, research and development, and regulatory affairs within the food and beverage industry.
The B Sc Hons Food Processing and Technology syllabus encompasses a comprehensive curriculum covering food microbiology, quality assurance, food engineering, and nutritional aspects. The diverse scope of this programme ensures that graduates play a crucial role in addressing challenges and driving advancements in the ever-growing and globally significant field of food technology.
Program Objectives
- A renowned establishment with a 62-year history
- Ranked by NIRF and Accredited with NAAC A+
- PhD faculty comprising experts from top institutions
- Two hospitals on campus to promote research and in-depth learning
- Well-equipped labs and advanced facilities for immersive, application-based learning
- Expert guest lectures, workshops, group projects, and industry visits
Curriculum Details
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC101A | Introduction to Food Technology-I (3+2) | 3 | 4 | 5 | 100 | |
| 2 | FTC102A | Food Nutrition and Dietetics (3+2) | 3 | 4 | 5 | 100 | |
| 3 | FTC103A | Principles of Food Science (3) | 3 | 3 | 100 | ||
| 4 | FTO101A | Fundamentals of Food Processing OE1(1) | 3 | 3 | 100 | ||
| 5 | TSM101A | English for Communication 1 (3) | 3 | 3 | 100 | ||
| 6 | CSM101A | SEC-1: Digital Fluency/Basic Algorithm and Programming (1+2) | 1 | 2 | 2 | 50 | |
| Total | 16 | 10 | 21 | 550 | |||
| Total Number of Contact Hours per week | 26 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC104A | Introduction to Food Technology-II (3+2) | 3 | 4 | 5 | 100 | |
| 2 | FTC105A | Bakery and Confectionery (3+2) | 3 | 4 | 5 | 100 | |
| 3 | FTC106A | Fundamentals of Fruits, Vegetables and Plantation Crops (3) | 3 | 3 | 100 | ||
| 4 | FTO102A | Food Hygiene and Sanitation OE2 (3) | 3 | 3 | 100 | ||
| 5 | BTN101A | Environmental Studies (2) | 2 | 2 | 50 | ||
| 6 | AHU101A | Health and Wellness / Social and Emotional Learning (1+0+2) | 1 | 2 | 2 | 50 | |
| Total | 15 | 10 | 20 | 500 | |||
| Total Number of Contact Hours per week | 25 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC201A | Food Microbiology (3+2) | 3 | 4 | 5 | 100 | |
| 2 | FTC202A | Food Chemistry-I (3+2) | 3 | 4 | 5 | 100 | |
| 3 | FTC203A | Technology of Cereals, Pulses and Oil Seeds (3) | 3 | 3 | 100 | ||
| 4 | FTO201A | Nutrition in Health and Fitness OE3 (3) | 3 | 3 | 100 | ||
| 5 | TSM102A | English for Communication-2 | 3 | 3 | 100 | ||
| 6 | CSM201A | Artificial Intelligence | 1 | 2 | 2 | 50 | |
| 7 | BAU201A | Innovation and Entrepreneurship | 1 | 1 | 2 | 3 | 100 |
| Total | 17 | 1 | 12 | 24 | 650 | ||
| Total Number of Contact Hours per week | 29 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC204A | Food Chemistry-II (3+2) | 3 | 4 | 5 | 100 | |
| 2 | FTC205A | Food Process Engineering-I (3+2) | 3 | 4 | 5 | 100 | |
| 3 | FTC206A | Food Laws and Standards (3) | 3 | 3 | 100 | ||
| 4 | FTO202A | Food Industry Waste Management OE4 (3) | 3 | 3 | 100 | ||
| 5 | LAN101A | Constitution of India and Human Rights | 2 | 2 | 50 | ||
| 6 | TSU202A | Professional Communication | 2 | 2 | 50 | ||
| 7 | TSU203A | Ethics and Self Awareness | 1 | 2 | 2 | 50 | |
| Total | 17 | 10 | 22 | 550 | |||
| Total Number of Contact Hours per week | 27 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC301A | Food Process Engineering-II | 3 | 4 | 5 | 100 | |
| 2 | FTC302A | Food Quality Testing and Evaluation | 3 | 4 | 5 | 100 | |
| 3 | FTC303A | Food Business Management | 3 | 3 | 100 | ||
| 4 | FTE301A or FTE302A | Introduction to Food Biotechnology OR Beverage Technology |
3 | 3 | 100 | ||
| 5 | TSN301A | Project Management | 3 | 3 | 50 | ||
| 6 | CSM301A | Cyber Security | 1 | 2 | 2 | 50 | |
| 7 | DSU101A | Sports / Yoga / NSS / R&R (S&G) / Cultural | 1 | 2 | 2 | 50 | |
| Total | 17 | 12 | 23 | 550 | |||
| Total Number of Contact Hours per week | 29 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC304A | Industrial Microbiology | 3 | 4 | 5 | 100 | |
| 2 | FTC305A | Food-borne Diseases | 3 | 4 | 5 | 100 | |
| 3 | FTC306A | Food Packaging Technology | 3 | 3 | 100 | ||
| 4 | FTE303A or FTE304A | Dairy Technology * OR Technology of Meat and Poultry * |
3 | 3 | 100 | ||
| 5 | FTC307A | Research Methodology | 3 | 3 | 100 | ||
| 6 | TSN302A | Personality Development and Soft Skills | 2 | 2 | 50 | ||
| 7 | FTI302A | Internship/Training/Project – Group Project | 4 | 2 | 50 | ||
| Total | 17 | 12 | 23 | 600 | |||
| Total Number of Contact Hours per week | 29 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC401A | Advanced Processing and Packaging Technology | 3 | 4 | 5 | 100 | |
| 2 | FTC402A | Food Storage and Preservation Technology | 3 | 4 | 5 | 100 | |
| 3 | FTC403A | Food Toxicology | 3 | 3 | 100 | ||
| 4 | FTE401A or FTE402A | Emerging Technologies in Food Processing * OR Food Analysis and Instrumentation * |
3 | 3 | 100 | ||
| 5 | FTI403A | Industrial Visit/Internship | 4 | 2 | 100 | ||
| Total | 12 | 12 | 18 | 500 | |||
| Total Number of Contact Hours per week | 24 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTP401A | Research Project/Internship* | 40 | 21 | 200 | ||
| Total | 21 | 200 | |||||
| Total Number of Contact Hours per week | 40 | ||||||
| Total Credits (All Semesters) | 172 | ||||||
| Total Marks (All Semesters) | 4100 | ||||||
Eligibility Criteria
- Passed in 2nd PUC / 12th Std / Equivalent Exam from a recognized board with a minimum aggregate of 50% marks English, Physics, Chemistry, and Biology as mandatory subjects.
- Admission selection process for University quota will be based on RUAS AT scores. CUET-UG scores are also accepted and RUAS AT will be exempted for these candidates.
Structure
Fee Structure
INR 175,000/- per year
Intake
60 Seats
Career Path
- Food Technologist
- Food Standards Officer
- Food Analyst
- Bacteriologist
- Food Inspector
FAQs
This programme equips you with skills in food production, preservation, packaging, quality control and safety. Graduates can find careers in food manufacturing, R&D, regulatory affairs, quality assurance and also pursue postgraduate studies.
MSRUAS's Directorate of Training & Placement collects industry feedback and runs pre-placement training. The faculty engages with recruiters and top-tier companies regularly hire graduates, with placement support starting from internships to final job assistance.
The Department boasts state‑of‑the‑art food processing and quality labs, 13 lecture halls, experienced mentors, guest lectures, workshops and campus-wide resources (libraries, hospitals, sports). Accreditation (NAAC A+) ensures quality education.
The programme includes regular practical lab sessions, group projects, industrial visits, internships and hands-on modules in microbial testing, packaging, processing technologies and quality control.
Yes. The department promotes applied research in areas like novel product development, functional foods, fermentation, processing technologies and food safety, enabling student involvement under faculty mentorship.
A three‑year, six‑semester honours degree with core theory, tutorials and labs. Courses include food technology, nutrition, microbiology, chemistry, engineering, laws, waste management, emerging processing techniques, plus electives, soft‑skills and a mandatory industrial internship.
Contact
Start your journey with MSRUAS
Department of Food Technology
Faculty of Life and Allied Health Sciences
Ramaiah University of Applied Sciences
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