Course Number

Credit Hours

Title of Course

FT 101

2 (1+1)

Food Science and Processing

FT 102

3 (2+1)

Food Chemistry of Macroconstituents

FT 201

2 (1+1)

Fundamentals of Food Processing

FT 202

2 (1+1)

Processing Technology of Liquid Milk

FT 203

2 (1+1)

Food Additives and Preservatives

FT 204

3 (2+1)

Food Chemistry of Microconstituents

FT 205

3 (2+1)

Processing Technology of Meat and Poultry Products

FT 206

3 (2+1)

Technology of Bakery, Confectionery and Snack Foods

FT 207

3 (2+1)

Processing Technology of Legumes and Oilseeds

FT 208

2 (1+1)

Processing Technology of Spices and Plantation Crops

FT 301

3 (2+1)

Processing Technology of Fruits and Vegetables

FT 302

3 (2+1)

Processing Technology of Cereals

FT 303

3 (2+1)

Processing Technology of Dairy Products

FT 304

3 (2+1)

Sensory Evaluation of Food Products

FT305

3 (1+2)

Instrumental Techniques in Food Analysis

FT 306

2 (1+1)

Food Plant Sanitation

FT 307

2 (1+1)

Processing Technology of Fish and Marine Products

FT 308

3 (2+1)

Processing Technology of Beverages

FT 309

2 (2+0)

Food Quality, Safety Standards and Certification

FT 310

3 (2+1)

Food Packaging Technology and Equipment

FT 311/313

2(2+0)

Principles of Food Science and Nutrition

FT 312/314

3 (2+1)

Food Safety and Standards

*FT 491

3 (2+1)

Entrepreneurship Development

FT 493

7 (0+7)

Student READY - Experiential Learning Programme - I

FT 494

7 (0+7)

Student READY - Experiential Learning Programme - II

FT 495

3 (0+3)

Student READY - Research Project

FT 496

1 (0+1)

Student READY - Seminar

FT 497

2 (0+2)

Student READY - Industrial Tour

FT 498

20 (0+20)

Student READY - In-Plant Training