B.Sc. FOOD SCIENCE AND PROCESSING MANAGEMENT

About Us

The Department of Food Science and Processing Management has been functioning since 2018-19 with a vision to be a Center of Excellence in training, inspiration, novelty and research in Food Science and Processing so as to provide world class quality education for empowerment of Women and Men with emphasis on value addition of nutritional goodness, food security and safety assurance through stakeholder sensitization.

B.Sc. Food Science and Processing Management is a specialized three year full-time degree program that prepares students for technical and managerial positions in Food Processing and/or Service Industries and for pursuing post graduate degrees in Food Science and Processing Management.

Food Science and Processing Management is an Electrifying multidisciplinary field that prepares students with a wide-ranging knowledge of the biological, physical and engineering sciences to develop new food products, blueprint innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as Food Chemistry, Biochemistry, Genetics, Microbiology, Food Engineering and Nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.

Pass in +2 with Chemistry and Biology as compulsory subjects and also Home Science students.

Semester I

Tamil/Hindi -I
English: English I
Fundamentals of Food and Nutrition
Principles of Food Science
Basic Food Preparation Practical
Food Chemistry
Principles of Food Science Practical
Value Education
Physical Education

Semester II

Tamil/Hindi – II
English: English II
Food Processing and Preservation
Food Microbiology
Food Processing & Preservation Practical
Food Microbiology Practical
Principles of Financial Operations
Computer Application Practical
Environmental Studies

Semester III

Tamil/Hindi – III
English – III
Cereal, Pulse and Oilseed Processing
Fruit and Vegetable Processing
Cereals and Pulses Practical
Bakery and Sugar Technology
Bakery and Sugar Technology Practical
Food Additives / Post Harvest Technology
Meal Planning & Balanced diet
Campus Recruitment Training

Semester IV

Tamil / Hindi – IV
English – 1V
Core I: Dairy, meat and Poultry Processing
Core II: Therapeutic Nutrition
Core Lab I : Therapeutic Nutrition Practical’s
Core III: Fish and Seafood Processing
Allied : Exercise and Fitness Management
Allied Lab: Exercise and Fitness Management Practical
Food Packaging Management
Food Safety and Nutrition
Campus Recruitment Training

Semester V

Food Design
Food Entrepreneurship
Food Design Practical
Food regulation and plant management
Marketing and consumer behavior
Project
Campus Recruitment Training

Semester VI

Internship training in Food Processing / Dietetics

Value Added courses are given as part of the curriculum. The department conducts certification programs for every student to improve their employability skills, understanding the expectation of industry and to develop inter-disciplinary skills.

Certification programs include:

  • Yushmakam certificate training on
  • Food Safety and Hygiene
  • HACCP Awareness
  • GMP Training
  • GHP Training
  • ISO 22000: 2005
  • Food Safety Supervisor Certificate of Competence by Parikshan, Chennai.

Food Analysis lab – Food Analytical lab is important which relies on scientific analysis to identify problems with food products and support quality of a product.

Microbiology lab – The main purpose of this laboratory is to assist in the diagnosis of infectious microbial growth in food.

Modular Kitchen –The Kitchen is to develop a variety of food products for lifecycle of human nutrition, menu designing for patients (therapeutic diets) & processing and preserving food products.

Bakery and Confectionery Lab – This lab provides a platform for students to prepare various bakery and confectionery products and to equip students with entrepreneurial skills.

INTERNSHIP

  • As Part of the curriculum students undergo one month Hospital Internship during the II year semester holidays
  • Internship during final semester is provided in reputed Food Industries/Hospitals

FACULTY

Dr.R.Durgadevi  M.Sc.,Ph.D.,

 

Ms.D.Subhashree M.Sc.,

Mrs.M.Kavitha M.Sc.,Net