- 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 | 18FTC101A | Principles of Food Science | 3 | 3 | 100 | ||
| 2 | 18FTC102A | Biochemistry | 3 | 3 | 100 | ||
| 3 | 18FTC103A | Introduction to Food Technology-I | 4 | 4 | 100 | ||
| 4 | 18FTC104A | Food Nutrition and Dietetics | 3 | 3 | 100 | ||
| 5 | 18FTL105A | Biochemistry Laboratory | 2 | 1 | 50 | ||
| 6 | 18FTL106A | Food Technology Laboratory-I | 2 | 1 | 50 | ||
| 7 | 18FTL107A | Food Nutrition and Dietetics Laboratory | 2 | 1 | 50 | ||
| 8 | 18FTC108A | Food Hygiene and Sanitation | 3 | 3 | 100 | ||
| 9 | 19HST103A | Communication Skills-I | 3 | 3 | 100 | ||
| 10 | 18HST201A | Constitution, Human Rights and Law | 2 | 2 | 50 | ||
| Total | 21 | 6 | 24 | 800 | |||
| 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 | 18FTC109A | Food Chemistry-I | 3 | 3 | 100 | ||
| 2 | 18FTC110A | Fundamentals of Food Engineering | 4 | 4 | 100 | ||
| 3 | 18FTC111A | Technology of Fruits, Vegetables and Plantation Crops | 4 | 4 | 100 | ||
| 4 | Research Methodology | 3 | 2 | 4 | 50 | ||
| 5 | 18FTL113A | Food Chemistry Laboratory-I | 2 | 1 | 50 | ||
| 6 | 18FTL114A | Fundamentals Food Engineering Laboratory | 2 |
1 | 50 | ||
| 7 | 18BTN201A | Environmental Studies | 2 | 2 | 50 | ||
| 8 | 19HST104A | Communication Skills -II | 3 | 3 | 100 | ||
| 9 | 18HST101A | Elements of Social Science and Ethics | 2 | 2 | 50 | ||
| Total | 21 | 6 | 24 | 650 | |||
| Total number of contact hours per week | 27 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial s (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | 18FTC201A | Food Processing | 3 | 3 | 100 | ||
| 2 | 18FTC202A | Food Chemistry-II | 3 | 3 | 100 | ||
| 3 | 18FTC203A | Food Microbiology | 3 | 3 | 100 | ||
| 4 | 18FTC204A | Food Process Engineering-I | 4 | 4 | 100 | ||
| 5 | 18FTL205A | Food Process Engineering Laboratory-I | 2 | 1 | 50 | ||
| 6 | 18FTL206A | Food Processing Laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL207A | Food Chemistry Laboratory-II | 2 | 1 | 50 | ||
| 8 | 18FTL208A | Food Microbiology Laboratory | 2 | 1 | 50 | ||
| 9 | 18FTC214A | Millets and Bakery Technology | 3 | 2 | 4 | 100 | |
| 10 | 18FTC210A | Food Laws and Standards | 3 | 3 | 100 | ||
| Total | 19 | 10 | 24 | 800 | |||
| 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 * | 18FTDSE301A Or 18FTDE302ADSE | Industrial Microbiology Or Beverage Technology | 3 | 3 | 100 | ||
| 2 | 18FTC211A | Food Quality Testing and Evaluation | 3 | 3 | 100 | ||
| 3 | 18FTC212A | Food Process Engineering-II | 4 | 4 | 100 | ||
| 4 | 18FTC213A | Technology of Cereals Pulses and Oil Seeds | 4 | 4 | 100 | ||
| 5 | 18FTL215A | Food Process Engineering Laboratory-II | 2 | 1 | 50 | ||
| 6 | 18FTDEL305A Or 18FTDEL306A | Food Preservation & Industrial Microbiology OR Beverage Technology Laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL217A | Food Quality Testing Laboratory | 2 | 1 | 50 | ||
| 8 | 18OEE31XA | Open Elective (STEM)* Science technology Engineering and Mathematics | 3 | 3 | 100 | ||
| 9 | 18FTL306A | Educational Tour | 8 | 4 | 50 | ||
| Total | 17 | 14 | 24 | 700 | |||
| Total Number of Contact Hours per week | 31 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | 18FTC209A | Introduction to Food Technology-II | 4 | 4 | 100 | ||
| 2 | 18FTC302A | Food Packaging Technology | 3 | 3 | 100 | ||
| 3 | 18MCC301A | Introduction to Finance, Accounting and Audit | 3 | 3 | 100 | ||
| 4 | 18MCC303A | Introduction to Management and Entrepreneurship | 3 | 3 | 100 | ||
| 5 | 18FTL303A | Entrepreneurship Development ( Group Project) | 6 | 3 | 50 | ||
| 6 | 18FTL304A | Food Packaging Technology laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL216A | Food Technology Laboratory -II | 2 | 1 | 50 | ||
| 8 | 18MCL302A | Accounting and Auditing Laboratory | 2 | 1 | 50 | ||
| 9 | 18FTDSE308A or 18FTDSE309A (DSE) | Emerging Technologies in Food Processing or Introduction to Food Biotechnology | 3 | 3 | 100 | ||
| Total | 16 | 12 | 22 | 700 | |||
| Total Number of Contact Hours per week | 28 ( Excluding Group Project) | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1. | Food Additives and Preservatives | 3 | 2 | 4 | 100 | ||
| 2. | Advanced Food Microbiology | 3 | 3 | 100 | |||
| 3. | Advanced Food Chemistry | 3 | 3 | 100 | |||
| 4. | 18FTC309A | Dairy Technology | 3 | 2 | 4 | 100 | |
| 5. | 18FTP310A | Project Work / In plant Training | 16 | 8 | 100 | ||
| Total | 12 | 20 | 22 | 500 | |||
| Total Number of Contact Hours per week | 12 (Excluding Project Work) | ||||||
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
RUAS AT is conducted for admissions pertaining to respective subjects.
RUAS AT will be conducted once a year which will be updated in MSRUAS website.
Please reach out to us as the scheme may be timely modified based on rules and regulations.
RUAS AT is conducted offline in 2023.
Contact
Start your journey with MSRUAS
Department of Food Technology
Faculty of Life and Allied Health Sciences
Ramaiah University of Applied Sciences
ADDRESS