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B-SC in Food Science Technology at GITAM, Gandhi Institute of Technology and Management
Visakhapatnam, Andhra Pradesh
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About the Specialization
What is Food Science & Technology at GITAM, Gandhi Institute of Technology and Management Visakhapatnam?
This B.Sc (Honours) Food Science & Technology program at GITAM focuses on scientific principles underlying food processing, preservation, and quality control. In the context of India''''s rapidly growing food industry, this program is highly relevant, addressing the increasing demand for safe, nutritious, and diverse food products. It distinguishes itself by integrating fundamental science with practical applications, preparing students for dynamic roles in the food sector.
Who Should Apply?
This program is ideal for fresh graduates from science backgrounds (10+2 with PCB/PCM) seeking entry into the food manufacturing, research, or quality assurance sectors. It also appeals to individuals passionate about food innovation, sustainable food systems, and ensuring food security in a developing nation like India. Aspiring entrepreneurs in the food domain can also benefit immensely from the comprehensive curriculum.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Scientists, Quality Control Analysts, Production Managers, Product Development Specialists, or Food Safety Auditors. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. The program aligns with professional certifications from FSSAI and provides a strong foundation for higher studies or entrepreneurship in India''''s vibrant food processing industry.
Student Success Practices
Foundation Stage
Build a Strong Scientific Base- (Semester 1-2)
Thoroughly grasp core subjects like Basic Microbiology, Food Chemistry, Biochemistry, and Principles of Food Processing. Attend all practical sessions diligently, understanding the ''''why'''' behind each experiment. Regularly revise concepts and connect theoretical knowledge to real-world food examples.
Tools & Resources
Textbooks by B. Sivasankar, N. Shakuntala, NPTEL online courses for foundational science, Dedicated lab manuals
Career Connection
A strong foundation is crucial for understanding complex food processes and ensuring product quality, directly impacting roles in R&D and Quality Control in the Indian food sector.
Develop Effective Lab Skills & Record Keeping- (Semester 1-2)
Focus on mastering laboratory techniques, aseptic handling, precise measurements, and accurate data recording during practicals. Maintain a meticulous lab notebook, documenting procedures, observations, and results comprehensively. Seek feedback from lab instructors to refine techniques.
Tools & Resources
Lab manuals, Instructional videos on scientific techniques, Mentors from senior batches
Career Connection
Proficiency in lab work is indispensable for roles in quality analysis, research, and product development, as Indian food industries prioritize hands-on expertise.
Engage in Communicative English & Design Thinking- (Semester 1-2)
Actively participate in English language labs and design thinking workshops to enhance communication and problem-solving skills. Practice public speaking, professional writing, and collaborative problem-solving, which are vital for teamwork and industry interactions.
Tools & Resources
English language learning apps, Group discussion forums, Case study analyses, Design thinking toolkits
Career Connection
Strong communication and innovative thinking are highly valued by recruiters in the Indian food industry for effective teamwork and pitching new ideas.
Intermediate Stage
Seek Early Industry Exposure through Internships- (After Semester 3, After Semester 4)
Actively look for summer internships or short-term industrial training opportunities after semesters 3 and 4 in food manufacturing units, dairy plants, or research labs. This hands-on experience provides crucial insights into real-world operations and industry challenges.
Tools & Resources
College placement cell, LinkedIn, Industry contacts, GITAM''''s network for industry linkages
Career Connection
Internships are critical for building a professional network, gaining practical skills, and often lead to pre-placement offers in Indian food companies.
Specialize and Deepen Technical Knowledge- (Semester 3-5)
Pay close attention to specialized subjects like Food Fermentation Technology, Food Quality & Safety Management, and Instrumental Methods of Food Analysis. Consider taking electives that align with emerging trends in the Indian food sector, such as sustainable packaging or plant-based foods.
Tools & Resources
Advanced textbooks, Research papers, Industry journals (e.g., Indian Food Industry), Workshops by FSSAI or related bodies
Career Connection
Specialization enhances your value proposition, making you a more attractive candidate for specific roles in R&D, QC, or production in India''''s diverse food market.
Participate in Food Science Competitions & Projects- (Semester 3-5)
Form teams and participate in food product development competitions, hackathons, or research projects. This fosters innovation, teamwork, and problem-solving skills crucial for the dynamic Indian food industry. Utilize lab facilities for practical development.
Tools & Resources
GITAM''''s innovation centers, Departmental project funds, Mentor faculty guidance
Career Connection
Such experiences build a strong portfolio, demonstrate initiative, and provide practical experience that impresses recruiters in Indian food tech startups and established companies.
Advanced Stage
Focus on Project Work & Research Publication- (Semester 5-6)
Dedicate significant effort to Project I and Project II, aiming for innovative solutions or impactful research. Work closely with faculty mentors, explore publishing your findings in college journals or presenting at national conferences relevant to Indian food science.
Tools & Resources
GITAM''''s research labs, Library resources (e.g., ScienceDirect, Scopus), Faculty guidance and mentorship
Career Connection
A strong final year project and potential publications enhance your profile for R&D roles, academic pursuits, or launching your own food-tech venture in India.
Intensive Placement Preparation & Networking- (Semester 5-6)
Actively engage with the career services cell for resume building, mock interviews, and group discussion practice. Network with alumni working in the food industry through college events or LinkedIn. Attend industry seminars and job fairs specifically for the Indian food sector.
Tools & Resources
Placement cell workshops, Alumni network, Professional platforms like LinkedIn, Industry events organized by APEDA, FSSAI
Career Connection
Proactive placement preparation and networking significantly increase chances of securing desirable positions in leading Indian food companies.
Explore Entrepreneurship & Advanced Certifications- (Semester 5-6)
For those inclined towards entrepreneurship, leverage the Food Business Management & Entrepreneurship course and consider the Entrepreneurship Project to develop a viable business plan. Alternatively, pursue advanced certifications in areas like HACCP, FSSAI regulations, or specific analytical techniques to boost employability.
Tools & Resources
GITAM''''s incubation center, Government schemes for food startups (e.g., Startup India), FSSAI training programs
Career Connection
This prepares you for leadership roles, starting your own food enterprise, or becoming a specialized expert in high-demand areas within the Indian food industry.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 or equivalent examination with a minimum of 50% aggregate marks in the qualifying examination from a recognized Central / State Board.
Duration: 3 Years (6 Semesters)
Credits: 160 Credits
Assessment: Internal: 40% (Theory), 50% (Practical/Project), External: 60% (Theory), 50% (Practical/Project)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST101 | Basic Microbiology | Core | 3 | History of Microbiology, Microscopy and Staining Techniques, Sterilization and Disinfection, Bacterial Growth and Metabolism, Foodborne Diseases, Viruses, Fungi |
| 22FST103 | Food Chemistry - I | Core | 3 | Water in Foods, Carbohydrates, Lipids, Proteins, Enzymes, Vitamins and Minerals |
| 22FST105 | Fundamentals of Food Science | Core | 3 | Food Composition and Properties, Food Groups and Balanced Diet, Food Processing Concepts, Food Spoilage and Deterioration, Food Safety Principles |
| 22FST121 | Basic Microbiology Lab | Core Lab | 1 | Sterilization Techniques, Culture Media Preparation, Isolation and Cultivation of Microorganisms, Microscopic Examination and Staining |
| 22FST123 | Food Chemistry – I Lab | Core Lab | 1 | Analysis of Carbohydrates, Analysis of Lipids, Analysis of Proteins, Estimation of Vitamins |
| 22FST125 | Fundamentals of Food Science Lab | Core Lab | 1 | Quality Evaluation of Food Products, Sensory Analysis Methods, Proximate Analysis Techniques |
| 22EGH101 | English | Ability Enhancement Compulsory Course (AECC) | 2 | Reading Comprehension, Academic Writing Skills, Grammar and Vocabulary, Oral Communication, Listening Skills |
| 22MEC101 | Communicative English Lab | AECC Lab | 1 | Phonetics and Pronunciation, Public Speaking Practice, Presentation Skills, Group Discussions |
| 22IDT101 | Design Thinking | Mandatory Non-Credit Course | 0 | Problem Identification, Ideation and Brainstorming, Prototyping Solutions, Testing and Feedback |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST102 | Biochemistry & Nutrition | Core | 3 | Metabolism of Macronutrients, Bioenergetics and ATP, Digestion and Absorption, Micronutrients and their Functions, Balanced Diet and Nutritional Disorders |
| 22FST104 | Food Chemistry - II | Core | 3 | Food Additives, Food Pigments and Flavours, Natural Food Toxins, Food Contaminants, Physical and Chemical Properties of Food |
| 22FST106 | Principles of Food Processing & Preservation | Core | 3 | Heat Processing (Canning, Pasteurization), Low Temperature Preservation (Freezing, Refrigeration), Drying and Dehydration, Fermentation and Chemical Preservation, Irradiation of Foods |
| 22FST122 | Biochemistry & Nutrition Lab | Core Lab | 1 | Biochemical Tests for Nutrients, Enzyme Assays, Estimation of Nutritional Components |
| 22FST124 | Food Chemistry – II Lab | Core Lab | 1 | Analysis of Food Additives, Extraction of Food Pigments, Proximate Analysis of Food Samples |
| 22FST126 | Principles of Food Processing & Preservation Lab | Core Lab | 1 | Blanching and Canning of Vegetables, Dehydration of Fruits, Freezing Techniques, Evaluation of Preserved Foods |
| 22EVS101 | Environmental Science | AECC | 2 | Ecosystems and Biodiversity, Environmental Pollution, Climate Change and Global Warming, Natural Resources Management, Sustainable Development |
| 22MEC102 | Professional Communication | AECC | 1 | Resume and Cover Letter Writing, Interview Skills, Group Discussion Strategies, Professional Etiquette |
| 22IDT102 | Liberal Arts | Mandatory Non-Credit Course | 0 | Critical Thinking, Ethical Reasoning, Socio-cultural Aspects, Interdisciplinary Perspectives |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST201 | Food Engineering Operations - I | Core | 3 | Fluid Flow in Food Processing, Heat Transfer Principles, Mass Transfer Operations, Size Reduction and Mixing, Filtration and Centrifugation |
| 22FST203 | Food Fermentation Technology | Core | 3 | Principles of Fermentation, Microbial Cultures in Food, Fermented Dairy Products, Fermented Meat, Vegetable, and Beverage Products |
| 22FST205 | Food Quality & Safety Management | Core | 3 | Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), Food Laws and Regulations (FSSAI), ISO Standards for Food Safety, Quality Control and Assurance |
| 22FST207 | Food Packaging | Core | 3 | Packaging Materials and Properties, Barrier Properties of Packaging, Modified Atmosphere Packaging, Active and Intelligent Packaging, Aseptic Packaging |
| 22FST221 | Food Engineering Operations – I Lab | Core Lab | 1 | Rheological Properties of Food, Heat Exchanger Operations, Size Reduction Equipment, Mixing Operations |
| 22FST223 | Food Fermentation Technology Lab | Core Lab | 1 | Preparation of Fermented Food Products, Microbial Counts in Fermented Foods, Analysis of Fermentation By-products |
| 22FST225 | Food Quality & Safety Management Lab | Core Lab | 1 | Sensory Evaluation of Food Products, Microbiological Analysis of Food, Testing for Adulterants |
| 22IDCXXX | Interdisciplinary Elective – 1 | Elective | 3 | Choices from a pool of interdisciplinary subjects |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST202 | Food Engineering Operations - II | Core | 3 | Refrigeration and Freezing Systems, Evaporation and Concentration, Distillation Techniques, Extraction Processes, Membrane Separation Technologies |
| 22FST204 | Food Product Development | Core | 3 | New Product Concept Generation, Market Research and Feasibility, Product Formulation and Optimization, Shelf-life Studies, Scale-up and Commercialization |
| 22FST206 | Instrumental Methods of Food Analysis | Core | 3 | Spectroscopic Techniques, Chromatographic Methods (HPLC, GC), Electrophoresis, Rheology and Texture Analysis, Microscopy in Food Analysis |
| 22FST222 | Food Engineering Operations – II Lab | Core Lab | 1 | Refrigeration System Operation, Evaporator Performance, Drying Characteristics, Membrane Filtration Demonstration |
| 22FST224 | Food Product Development Lab | Core Lab | 1 | Development of Novel Food Products, Formulation and Recipe Optimization, Sensory Evaluation of New Products |
| 22FST226 | Instrumental Methods of Food Analysis Lab | Core Lab | 1 | Spectrophotometer Usage, Chromatography Techniques, Rheometer Operation, Microscopic Examination |
| 22IDCXXX | Interdisciplinary Elective – 2 | Elective | 3 | Choices from a pool of interdisciplinary subjects |
| 22VDCXXX | Value Added Course (VAC) | Value Added Course | 2 | Choices from a pool of value-added courses |
| 22SDP202 | Social Immersion Project | Project | 2 | Community Engagement, Problem Solving in Social Context, Report Writing and Presentation |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST301 | Technology of Cereals, Pulses & Oilseeds | Core | 3 | Cereal Grain Processing (Milling, Baking), Pulse Processing and Products, Oilseed Processing and Oil Extraction, Extrusion Technology, Quality of Cereal, Pulse, Oilseed Products |
| 22FST303 | Technology of Fruits & Vegetables | Core | 3 | Post-harvest Handling of Fruits and Vegetables, Processing of Juices and Nectars, Jams, Jellies, and Marmalades, Pickling and Fermented Vegetables, Canning and Dehydration of Produce |
| 22FST305 | Meat, Poultry & Fish Technology | Core | 3 | Post-mortem Changes in Meat, Processing of Meat Products (Sausages, Ham), Poultry Processing, Fish Processing (Curing, Smoking, Freezing), Quality Control of Meat and Fish Products |
| 22FST307 | Food Business Management & Entrepreneurship | Core | 3 | Business Plan Development, Food Marketing and Branding, Financial Management in Food Industry, Supply Chain Management, Intellectual Property Rights (IPR) |
| 22FST321 | Technology of Cereals, Pulses & Oilseeds Lab | Core Lab | 1 | Cereal Milling and Baking Studies, Pulse Processing Techniques, Oil Extraction Methods |
| 22FST323 | Technology of Fruits & Vegetables Lab | Core Lab | 1 | Preparation of Fruit Juices and Jams, Vegetable Pickling, Dehydration of Fruits and Vegetables |
| 22FST325 | Meat, Poultry & Fish Technology Lab | Core Lab | 1 | Processing of Meat Products, Fish Curing and Smoking, Quality Assessment of Non-vegetarian Foods |
| 22FST391 | Project I | Project | 2 | Literature Review, Problem Identification, Research Methodology, Project Planning |
| 22OSEXXX | Open Elective – 1 | Elective | 3 | Choices from a pool of open elective subjects |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 22FST302 | Dairy Technology | Core | 3 | Milk Composition and Properties, Milk Processing (Pasteurization, Sterilization), Fermented Milk Products (Yogurt, Cheese), Ice Cream and Frozen Desserts, Dairy Product Quality and Safety |
| 22FST304 | Beverages and Confectionery Technology | Core | 3 | Tea and Coffee Processing, Fruit Beverages and Soft Drinks, Alcoholic Beverages, Chocolate and Cocoa Processing, Sugar Confectionery |
| 22FST306 | Food Additives and Ingredients | Core | 3 | Preservatives and Antioxidants, Sweeteners and Flavor Enhancers, Emulsifiers and Stabilizers, Gelling Agents and Thickeners, Colorants and Natural Ingredients |
| 22FST308 | Advanced Food Processing Technologies | Core | 3 | High Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultrasound in Food Processing, Ohmic Heating and Microwave Heating, Novel Drying Technologies |
| 22FST322 | Dairy Technology Lab | Core Lab | 1 | Milk Quality Testing, Preparation of Fermented Dairy Products, Ice Cream Production |
| 22FST324 | Beverages and Confectionery Technology Lab | Core Lab | 1 | Beverage Preparation and Analysis, Chocolate and Confectionery Production, Sensory Evaluation of Sweet Products |
| 22FST326 | Advanced Food Processing Technologies Lab | Core Lab | 1 | Demonstration of High Pressure Processing, Microwave and Ohmic Heating Experiments, Ultrasound Application in Foods |
| 22FST392 | Project II | Project | 6 | Experimental Design and Execution, Data Analysis and Interpretation, Scientific Report Writing, Project Presentation and Viva |
| 22OSEXXX | Open Elective – 2 | Elective | 3 | Choices from a pool of open elective subjects |
