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B-SC in Food Science And Technology at GITAM (Gandhi Institute of Technology and Management)
Visakhapatnam, Andhra Pradesh
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About the Specialization
What is Food Science and Technology at GITAM (Gandhi Institute of Technology and Management) Visakhapatnam?
This B.Sc Food Science and Technology program at GITAM University focuses on equipping students with comprehensive knowledge of food composition, processing, preservation, safety, and quality control. Aligned with the burgeoning Indian food industry, the curriculum addresses the scientific principles behind food production, from farm to fork, and their practical application. The program emphasizes an interdisciplinary approach, integrating chemistry, microbiology, engineering, and nutrition to foster innovation and sustainable practices within the sector. It aims to prepare graduates for diverse roles in India''''s rapidly evolving food landscape.
Who Should Apply?
This program is ideal for 10+2 science graduates with a keen interest in the science behind food and its industrial applications. Fresh graduates seeking entry into quality assurance, food processing, product development, or research and development roles within the food and beverage industry in India will find it highly beneficial. It also caters to individuals passionate about food safety, nutritional science, and developing innovative food products for the Indian market, seeking a strong foundational scientific background.
Why Choose This Course?
Graduates of this program can expect to pursue rewarding career paths in India as Food Technologists, Quality Control Officers, Production Managers, Research and Development Scientists, or Food Safety Auditors. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning upwards of INR 8-15 LPA in Indian food manufacturing, retail, and regulatory bodies. The program also lays a strong foundation for pursuing higher studies in food science, nutrition, or related fields, offering growth trajectories in both industry and academia.
Student Success Practices
Foundation Stage
Build a Strong Scientific Foundation- (Semester 1-2)
Focus diligently on core subjects like Basic Microbiology, Food Chemistry, and Food Processing principles. Regularly review lecture notes, engage in laboratory sessions to understand practical applications, and solve practice problems to master fundamental scientific concepts.
Tools & Resources
Textbooks, Lab manuals, Online resources like Khan Academy for basic science concepts, Peer study groups
Career Connection
A strong foundation is crucial for understanding advanced topics, performing well in technical interviews for R&D or Quality Control roles, and excelling in higher studies.
Enhance Communication and Analytical Skills- (Semester 1-2)
Actively participate in communication skills sessions, practice critical thinking exercises, and build quantitative aptitude. These common courses are vital for professional growth and effective workplace interactions.
Tools & Resources
Public speaking clubs, Online platforms like Coursera for professional communication, Quantitative aptitude books, Logical reasoning apps
Career Connection
Essential for effective teamwork, professional communication, report writing, client interaction, and excelling in competitive exams or entrance tests for higher studies in India.
Engage in Early Exposure to Food Industry Concepts- (Semester 1-2)
While still foundational, actively seek out information on current trends in food processing and safety in India. Read industry news, watch documentaries, and visit local food processing units or expos if possible to gain real-world context.
Tools & Resources
Food industry journals (e.g., Food & Beverage News), FSSAI website, Local industry visits, YouTube channels on food processing
Career Connection
Develops early interest, informs future career choices within the Indian food sector, and provides crucial context for academic learning, making subsequent internships more meaningful.
Intermediate Stage
Intensify Practical Skills and Lab Proficiency- (Semester 3-5)
Dedicate extra time to laboratory work in Food Analysis, Food Microbiology, and other practical-heavy courses. Master instrumental analysis, experimental techniques, and data interpretation, which are critical for industry roles.
Tools & Resources
Lab equipment manuals, Advanced practical handbooks, Mock experiments, Seeking guidance from lab instructors
Career Connection
Hands-on skills are highly valued for roles in quality assurance, food testing laboratories, and product development within Indian food companies, enhancing employability.
Strategically Choose Electives and Seek Certifications- (Semester 3-5)
Select Discipline Specific Electives (DSEs) and Skill Enhancement Courses (SECs) that align with your career interests (e.g., dairy, baking, nutraceuticals). Consider pursuing relevant short-term industry certifications (e.g., HACCP, FSSAI compliance).
Tools & Resources
Faculty advisors, Industry experts, Certification bodies (e.g., NIPM, online platforms offering food safety certifications)
Career Connection
Specialization through electives enhances job prospects in niche areas, and certifications demonstrate practical knowledge and commitment, making you more competitive for specific roles.
Initiate Industry Internships and Networking- (Semester 5 (mandatory internship), with additional pursuit during breaks in Semesters 3-4)
Actively seek out and complete internships in food processing units, R&D centers, or food safety agencies during semester breaks. Attend industry seminars, workshops, and connect with professionals to build a valuable network.
Tools & Resources
College placement cell, LinkedIn, Industry conferences, Alumni network, Food industry expos
Career Connection
Gain real-world experience, build professional contacts, understand industry practices, and potentially secure pre-placement offers or project collaborations within the Indian food sector.
Advanced Stage
Undertake a Comprehensive Project Work- (Semester 6)
Choose a project topic that addresses a current industry challenge or innovative food product idea. Focus on rigorous research methodology, experimental design, robust data analysis, and professional technical report writing and presentation.
Tools & Resources
Research papers, Scientific databases (e.g., PubMed, Scopus), Faculty mentors, Statistical software (e.g., R, SPSS), Project management tools
Career Connection
Showcases problem-solving abilities, research aptitude, and specialized knowledge, which are highly regarded by recruiters for R&D, product development, and innovation roles in the food industry.
Master Food Laws and Regulatory Compliance- (Semester 6)
Develop a deep understanding of Indian food laws (FSSAI) and relevant international standards. This knowledge is critical for ensuring product legality, safety, and market access in a regulated industry.
Tools & Resources
FSSAI website and publications, Legal texts on food regulations, Workshops on food safety compliance, Industry seminars focusing on regulatory affairs
Career Connection
Positions you for critical roles in quality assurance, regulatory affairs, compliance management, and export/import businesses, which are high-demand areas in the Indian food industry.
Prepare Holistically for Placements or Entrepreneurship- (Semester 6)
Utilize career services for resume building, mock interviews, and group discussions to hone your soft skills. If considering entrepreneurship, refine your business plan and product prototype based on your venture discovery experiences and market feedback.
Tools & Resources
Placement cell workshops, Online interview platforms, Entrepreneurial incubators and mentors, Business plan templates, Pitch deck preparation guides
Career Connection
Maximizes chances of securing desired employment in leading Indian food companies or successfully launching an independent food business, leveraging the comprehensive skills learned throughout the program.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 examination with minimum 50% aggregate marks in the relevant subjects from a recognized central / state board or its equivalent.
Duration: 3 years (6 semesters)
Credits: 120 Credits
Assessment: Internal: Theory: 40%, Practical: 50%, Project: 50%, External: Theory: 60%, Practical: 50%, Project: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GAT101 | Communication Skills | Common Course | 2 | Communication Process, Reading Skills, Writing Skills, Listening Skills, Speaking Skills |
| GAT102 | English for Professional Communication | Common Course | 2 | Basic English Grammar, Vocabulary Building, Comprehension, Paragraph Writing, Presentation Skills |
| GAT103 | Environmental Studies | Common Course | 2 | Ecosystems, Natural Resources, Biodiversity, Environmental Pollution, Social Issues and the Environment |
| GSST101 | Basic Microbiology | Core | 4 | Introduction to Microbiology, Microbial Nutrition and Growth, Control of Microorganisms, Bacteriology, Virology |
| GSST102 | Fundamentals of Food Chemistry | Core | 4 | Carbohydrates, Lipids, Proteins, Enzymes, Vitamins and Minerals |
| GSST103 | Principles of Food Processing | Core | 4 | Introduction to Food Processing, Thermal Processing, Freezing, Drying, Non-thermal Processing |
| VDC111 | Venture Discovery | Value Added Course | 2 | Ideation, Market Research, Business Model Canvas, Prototyping, Pitching |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GAT104 | Critical Thinking & Problem Solving | Common Course | 2 | Logic and Reasoning, Problem Solving Strategies, Decision Making, Data Interpretation, Creative Thinking |
| GAT105 | Professional Ethics & Human Values | Common Course | 2 | Ethical Theories, Human Values, Professionalism, Corporate Social Responsibility, Conflict Resolution |
| GAT106 | Statistical Methods | Common Course | 2 | Data Collection and Presentation, Measures of Central Tendency, Probability, Hypothesis Testing, Correlation and Regression |
| GSST104 | Food Microbiology | Core | 4 | Microbial Contamination, Foodborne Diseases, Fermented Foods, Food Preservation by Microbes, Hygiene and Sanitation |
| GSST105 | Food Additives and Ingredients | Core | 4 | Preservatives, Colorants, Flavor Enhancers, Sweeteners, Emulsifiers and Stabilizers |
| GSST106 | Unit Operations in Food Processing | Core | 4 | Material Handling, Size Reduction, Mixing, Filtration, Evaporation |
| VDC112 | Venture Discovery | Value Added Course | 2 | Business Planning, Financial Modeling, Marketing Strategies, Team Building, Legal Aspects |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GAT201 | Indian Constitution | Common Course | 2 | Preamble, Fundamental Rights, Directive Principles, Union and State Governments, Amendments |
| GAT202 | Quantitative Aptitude | Common Course | 2 | Numbers, Percentages, Ratio and Proportion, Time and Work, Data Interpretation |
| GSST201 | Food Analysis | Core | 4 | Moisture Content, Protein Analysis, Lipid Analysis, Carbohydrate Analysis, Vitamin and Mineral Analysis |
| GSST202 | Technology of Cereals, Pulses and Oilseeds | Core | 4 | Cereal Grains, Processing of Pulses, Oilseed Extraction, Milling Technologies, Baking and Extrusion |
| GSST203 | Food Quality and Safety Management | Core | 4 | HACCP, GMP, GHP, ISO Standards, Food Laws and Regulations |
| GSST204 | Technology of Fruits and Vegetables | Discipline Specific Elective (DSE-1) | 4 | Post-harvest Physiology, Processing of Fruits, Processing of Vegetables, Fruit Juices and Pulps, Canning |
| VDC211 | Venture Discovery | Value Added Course | 2 | Customer Validation, Product-Market Fit, Sales Funnel, Scaling Strategies, Investor Relations |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GAT203 | Reasoning & Analytical Ability | Common Course | 2 | Verbal Reasoning, Non-verbal Reasoning, Data Sufficiency, Analytical Puzzles, Syllogisms |
| GAT204 | Digital Fluency | Common Course | 2 | Digital Literacy, Cyber Security, Cloud Computing, Data Analytics Basics, Online Collaboration Tools |
| GSST206 | Food Packaging | Core | 4 | Packaging Materials, Packaging Systems, Modified Atmosphere Packaging, Aseptic Packaging, Shelf Life Extension |
| GSST207 | Technology of Meat, Poultry and Fish | Core | 4 | Meat Structure and Composition, Poultry Processing, Fish Preservation, Meat Products, Quality Control |
| GSST208 | Food Engineering Principles | Core | 4 | Heat Transfer, Mass Transfer, Fluid Flow, Thermodynamics, Size Reduction and Separation |
| GSST209 | Baking and Confectionery | Discipline Specific Elective (DSE-2) | 4 | Bakery Ingredients, Bread Making, Cake Production, Confectionery Products, Chocolate Technology |
| VDC212 | Venture Discovery | Value Added Course | 2 | Funding Strategies, Legal Entity Formation, Intellectual Property, Exit Strategies, Growth Hacking |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSST301 | Food Biotechnology | Core | 4 | Genetic Engineering in Food, Enzyme Technology, Microbial Biotechnology, Fermentation in Food Industry, Biosensors |
| GSST302 | Product Development and Sensory Evaluation | Core | 4 | New Product Development Process, Concept Generation, Sensory Evaluation Methods, Consumer Testing, Market Launch |
| GSST303 | Nutraceuticals and Functional Foods | Discipline Specific Elective (DSE-3) | 4 | Functional Food Components, Nutraceutical Sources, Health Benefits, Regulatory Aspects, Product Development |
| GSST306 | Fruit and Vegetable Processing Practices | Skill Enhancement Course (SEC-1) | 4 | Receiving and Sorting, Blanching and Peeling, Juice Extraction, Jam and Jelly Making, Dehydration Techniques |
| OE-1 | Open Elective - 1 | Open Elective | 4 | Varies by chosen elective offered by other departments |
| GSST381 | Internship | Project/Internship | 2 | Industry Exposure, Practical Skill Development, Project Implementation, Report Writing, Presentation Skills |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSST308 | Food Laws and Regulations | Core | 4 | FSSAI Act, International Food Laws, Food Labeling, Food Standards, Quality Assurance |
| GSST310 | Entrepreneurship in Food Business | Discipline Specific Elective (DSE-4) | 4 | Business Planning, Market Analysis, Funding, Operations Management, Marketing Strategies |
| GSST313 | Food Analysis Practices | Skill Enhancement Course (SEC-2) | 4 | Proximate Analysis, Chromatographic Techniques, Spectrophotometric Methods, Microbiological Analysis, Sensory Evaluation Techniques |
| OE-2 | Open Elective - 2 | Open Elective | 4 | Varies by chosen elective offered by other departments |
| GSST391 | Project Work | Project/Internship | 4 | Research Methodology, Data Collection, Analysis and Interpretation, Technical Report Writing, Presentation |
